Off Site Events - Record 13 QLD

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Part 1 - before the event checklist

• Does the site have adequate facilities for food storage, preparation, cooking, reheating and hot holding and display?

  Yes

  No

  N/A

• Have arrangements been made for equipment to be made available if not already at the site?

  Yes

  No

  N/A

• Have transport arrangements been made to get the food to the site, for cold, frozen and hot foods?<br>(refer to activity 13)

  Yes

  No

  N/A

• Are temperatures of chilled, frozen and hot foods Monitored on arrival? (refer to activity 2)

  Yes

  No

  N/A

• Are products checked on arrival for contamination? (refer to activity 2)

  Yes

  No

  N/A

• Is all food protected from contamination?

  Yes

  No

  N/A

• Are products in appropriate packaging and labelled correctly?

  Yes

  No

  N/A

• Are all of the food suppliers included in your Aprooved Food Suppliers List?<br>If not please record additional suppliers on approved suppliers list

  Yes

  No

  N/A

• Have arrangements been made to collect waste during and after the event? (refer to support program 6)

  Yes

  No

  N/A

• Have all staff been trained to follow the Food Safety Program and have the appropriate skills and knowledge to produce safe and suitable food? (refer to support program 9)

  Yes

  No

  N/A

• Are hand washing facilities, cleaning facilities and cleaning materials available at the site? (refer to support program 2 and 3)

  Yes

  No

  N/A

• Is portable water used for all food handling activities? If non portable water is used, the food business must demonstrate that non-portable water will not adversely affect the safety of food

  Yes

  No

  N/A

• Check that all equipment and utensils are clean and ready for use. (refer to support program 2)

  Yes

  No

  N/A

• Are there any signs of pest infestation at the site? (refer to support program 5)

  Yes

  No

  N/A

• Are transport coolers or storage coolers stocked with sufficient ice blocks?

  Yes

  No

  N/A

• Are cooked and raw foods separated in storage? (refer to support program 3, 4 & 5)

  Yes

  No

  N/A

• Are all foods stored off the ground?

  Yes

  No

  N/A

Part 2 - During the event checklist. This record must be completed on a daily basis - Date__ / __ / __

• Daily function check day

  Date

• Are their any potentially hazardous foods not stored under temperature control?

  Yes

  No

  N/A

• Record the temperatures of food not stored under temperature control. (refer to support program 4)

  Yes

  No

  N/A

• Check temperatures of COLD foods in storage / on display. (refer to support program 4)

  Yes

  No

  N/A

• Check temperatures of FROZEN foods in storage / on display. (refer to support program 4)

  Yes

  No

  N/A

• Check temperatures of HOT foods in storage / on display. (refer to support program 4)

  Yes

  No

  N/A

• Is there any risk of cross contamination from raw food to ready to eat foods?

  Yes

  No

  N/A

• Are separate utensils being used for different foods?

  Yes

  No

  N/A

• Are staff checking cooked foods to make sure they are fully cooked?

  Yes

  No

  N/A

• Are the foods on display protected from contamination?

  Yes

  No

  N/A

• Are cooked hot foods displayed in adequate hot holding equipment?

  Yes

  No

  N/A

• Are staff following good hygiene practises? (refer to support program 3)

  Yes

  No

  N/A

• Is food waste disposed of appropriately? (refer to support program 6)

  Yes

  No

  N/A

• Have all equipment and utensils been cleaned? (refer to support program 2)

  Yes

  No

  N/A

• Has potentially hazardous food been kept between 5*C and 60*C for LESS than two hours? If yes the food must be refrigerated or used immediately. (refer to support program 4)

  Yes

  No

  N/A

• Has potentially hazardous food been kept between 5*C and 60*C for MORE than 2 hours but LESS than four hours? If yes the food must be used immediately. (refer to support program 4)

  Yes

  No

  N/A

• Has potentially hazardous food been kept between 5*C and 60*C for MORE than four hours? If yes the food must be discarded immediately. (refer to support program 4)

  Yes

  No

  N/A

• Has all waste been removed from the site?

  Yes

  No

  N/A

• Signed by Food Safety Supervisor Onsite or Person in charge.

  Sign