OPERATIOMAL FOOD SAFETY AUDIT

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Store Name

• Store Address

• Store SAP ID

• Store Managers Name

• Audit completed by

• Name of food supervisor

• Select date

  Date

Documentation

• Is the food safety program available? <br>Hard copy version 1 - electronic version 1.2 extranet.

  Yes

  No

  N/A

• Is the pest control folder complete with quarterly audits available for the last 12 months. Note* check for contractor name, bait map, completed every 3 months.

  Yes

  No

  N/A

• Are product ingredient books available and the most up to date version available.

  Yes

  No

  N/A

• Does the store have at least 3 month completed food safety records on site? <br>Check heated bake sheets & activity planners for 3 months.

  Yes

  No

  N/A

• Is the food receivable log complete with no deliveries missing & recorded within correct temperature ranges?<br>Note* check 1 weeks invoices and actions for non conformation of temperature ranges.

  Yes

  No

  N/A

• Is the food records temperatures book completed?<br>Ie. no gaps, SM weekly certification & corrective actions / follow up.

  Yes

  No

  N/A

• Is the thermometer calibration record complete?<br>Note* is it within the correct range & working correctly, check at least the last 3 months records, (+\-1oC)

  Yes

  No

  N/A

Temperature Check

Chilled:

• Sandwich cabinet 0-5c check top shelf.

  Yes

  No

  N/A

• Cafe milk fridge 0-5c or 2GO fresh milk

  Yes

  No

  N/A

• Dairy cabinet (c-store top left side & top right side) 0-5c

  Yes

  No

  N/A

• Cool room walk in 0-5c check both ends.

  Yes

  No

  N/A

• Other food display 0-5c

  Yes

  No

  N/A

• Was there any sign of temperature abuse? Moisture, bloating?<br>Visually check display and stored products.

  Yes

  No

  N/A

Frozen:

• C-store frozen temperature -15c or below

  Yes

  No

  N/A

• Back of house freezer -15c or below

  Yes

  No

  N/A

• Ice cream -15c or below

  Yes

  No

  N/A

• Extra freezer unit -15c or below

  Yes

  No

  N/A

Heated:

• Pie cabinet 65-85c<br>Make sure the unit is not too hot (-85c)

  Yes

  No

  N/A

• Pie core display temperature 65c +

  Yes

  No

  N/A

• Pie core from oven 75c+

  Yes

  No

  N/A

• Is the thermometer BP approved?

  Yes

  No

  N/A

Cleanliness

• Are sandwich display cabinets clean?<br>Check front and rear of cabinet.

  Yes

  No

  N/A

• Are heated (pie) cabinets clean?<br>Check front and rear of cabinet.

  Yes

  No

  N/A

• Are ovens and merry chef ovens clean and in good repair?

  Yes

  No

  N/A

• Are ambient units clean?<br>Check muffin, cookie, pastries & donut units.

  Yes

  No

  N/A

• Is there evidence of grime & gross build up? <br>Floors, corners, kick boards and walls

  Yes

  No

  N/A

• Are the tongs and holders clean?<br>Check tongs and holders for tongs, serviette and bags.

  Yes

  No

  N/A

• Are floors clean under the display units and fridges?

  Yes

  No

  N/A

• Are the benches and perpetration area clean and free of build up? <br>Are benches in good repair (not cracked, chipped)?

  Yes

  No

  N/A

• Is the coffee machine clean and steam arm wiped?<br>Observe CSR when making a coffee.

  Yes

  No

  N/A

• Are cupboards and floors free of dirt build up, coffee spills and grind?<br>check in lid draw.

  Yes

  No

  N/A

• Is the walk in fridge tidy, no stock on the floor, no build up of grime?<br>Are the fans, ceiling clean and no rubbish on the floors.

  Yes

  No

  N/A

• Are the jump wires clean and free of grime buildup?

  Yes

  No

  N/A

• Are the overhead signs clean and free of grime buildup?

  Yes

  No

  N/A

• Is the POS area and touch screens clean?<br>Visually check POS area.

  Yes

  No

  N/A

• Is the bug zapper clean and working?

  Yes

  No

  N/A

• Is the rubbish bin/recycle bin clean and free of grime build up?

  Yes

  No

  N/A

• Is the cafe seating area and condiment table unit clean and free of rubbish ?

  Yes

  No

  N/A

Questions:

• Are the sink areas clean? Hand wash. Through and milk jug sink<br>No stains or foreign objects. Check that chemicals are not been stored under sinks, should be in chemical cupboard.

  Yes

  No

  N/A

• Are the hand wash areas used solely for hand washing?<br>No jugs or utensils in the area.

  Yes

  No

  N/A

• Is warm potable water available? Are hands free taps provided?<br>Warm water in less than 15 seconds.

  Yes

  No

  N/A

• Is only approved liquid hand washing soap and paper towel available and utilised?

  Yes

  No

  N/A

• Are the food storage areas clean?<br>This area is not to be used for storage of CSR's cloths or bags.

  Yes

  No

  N/A

• Are all food products stored off the floor?<br>Including packaging.

  Yes

  No

  N/A

• Are the freezer load lines followed and no products stored on the floors? Are all products covered?

  Yes

  No

  N/A

Compliance:

• Are only BP approved chemicals being used and all available ?<br>Especially sanitiser.

  Yes

  No

  N/A

• Does the store have all food chemical MSDS?<br>Are they less than 5 years old.

  Yes

  No

  N/A

• Are chemicals kept separate from food products and food storage areas?

  Yes

  No

  N/A

• Are all fixtures fittings and equipment in the food premises in good state of repair and working order?

  Yes

  No

  N/A

• Are all light covers in place in the food area?<br>Include storage areas.

  Yes

  No

  N/A

• Is the thermometer washed and sanitised with an alcohol swab between uses?<br>Observe actual temp check of bake or request demonstration.

  Yes

  No

  N/A

• Are the correct 'use by' dates been applied to product?<br>Muffins, cookies, slices and open soy milk. (Soy milk must be consumed within 5 days of opening)

  Yes

  No

  N/A

• Is all products within shelf life? (Best before or use by)

  Yes

  No

  N/A

• Is the current POS displayed and cleaned?<br>Check green guide.

  Yes

  No

  N/A

• Does the store comply with individual planograms in chilled units?<br>Prevent over crowding and ensures air flow is not restricted.

  Yes

  No

  N/A

• Are all CSR's making coffee as per correct procedure?<br>Observe coffee making, ensure purging of steam and lid is placed on completed coffees.

  Yes

  No

  N/A

• Are gloves been used when required?<br>Observe food handling process.

  Yes

  No

  N/A

Food Handling:

• Do all employees understand their responsibilities & legal obligations in relation to food handling?<br>(Illness, food handling food poisoning, complaints)

  Yes

  No

  N/A

• Are staff appropriately dressed, groomed, with minimal jewellery, clean uniforms and hair restrained? Etc

  Yes

  No

  N/A

• Are staff following process guides and reference cards. Are jobs been signed off?

  Yes

  No

  N/A

• Are products been defrosted covered to prevent pest contamination?

  Yes

  No

  N/A

• Are staff able to correctly detail the process on how to take the temperature upon delivery?<br>The newest CSR to demonstrate.

  Yes

  No

  N/A

• Are products labelled with timer tags?

  Yes

  No

  N/A

• No temperature critical product is to be stored in grab n go units, foes the store comply?

  Yes

  No

  N/A

Freezie Comments:

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Non Compliance Issues:

• Enter comments:

Actions Required:

• Enter comments:

• Managers Full Name:

• Add signature

  Sign

• Place a copy of the operations food safety audit inside the food folder.
  Area Managers to review and sign off actions on next site visit.
  
  
  
  Area Manager Signature:.........................................
  Date.........................................................................