Penguin Australian and New Zealand food safety Standard 3.2.1, 3.2.2, 3.2.3 Food safety practices and general requirements audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Is the premises appropriate for the company's operations

  Yes

  No

  N/A

• Does the premises allow effective cleaning and sanitising procedures

  Yes

  No

  N/A

• Is there adequate space for the company to perform all activities which require large fixtures, fitting and equipment

  Yes

  No

  N/A

General requirements

Water supply, waste water disposal and sewage

• Does premises have an effective water disposal system

  Yes

  No

  N/A

• Does the premises have adequate supply of portable water

  Yes

  No

  N/A

Storage of garbage

• Is there adequate amount of area to store garbage

  Yes

  No

  N/A

• Is recyclable garbage separate from General waste

  Yes

  No

  N/A

Ventilation and lighting

• Does the premises have a lighting system that provides sufficient natural or artificial light for all activities conducted on site

  Yes

  No

  N/A

• Does the premises have natural or mechanical ventilation?<br>

  Yes

  No

  N/A

Floors, walls, ceilings

• Can walls and ceilings be effectively cleaned?

  Yes

  No

  N/A

• Do walls and ceilings prevent entry of dirt, dust and pests?

  Yes

  No

  N/A

• Can floors absorb grease, food particles or water?

  Yes

  No

  N/A

• Can all floors be effectively cleaned and have adequate drainage?

  Yes

  No

  N/A

Fixtures, fittings, and equipment

• Are all fixtures and fittings able to be easily and effectively cleaned?

  Yes

  No

  N/A

• Are all fixtures and fittings free of pest harbourage?

  Yes

  No

  N/A

• Are all fixtures, fittings and equipment made of material that will not contaminate food?

  Yes

  No

  N/A

Hand washing facilities

• Are hand washing facilities located where they can be easily accessed by food handlers?

  Yes

  No

  N/A

• Does hand washing facilities have a warm supply of running portable water?

  Yes

  No

  N/A

Storage facilities

• Is there adequate storage for clothing and personal belonging?

  Yes

  No

  N/A

• Is storage area for clothing and personal belongings away from food contact surfaces to minimise food contamination?

  Yes

  No

  N/A

Toilet facilities

• Is there adequate number of toilets available for all food handlers employed on the premises?

  Yes

  No

  N/A

Food transport vehicles

• Does the business use a vehicle to transport any form of food?

  Yes

  No

  N/A

Food Safety

• Is there a robust Food Safety Plan (FSP) in place that outlines the food handling and safety control management practices?

  Yes

  No

  N/A

• Is there an effective FSP in place which is current, signed and dated by management and staff?

  Yes

  No

  N/A

• Is the FSP designed using the seven principles of HACCAP?

  Yes

  No

  N/A

• Does all catering personnel have a through knowledge and understanding of the practical application of:

  Yes

  No

  N/A

• Food Safety

• Manual Handling

• Fire Safety

• Does all non food handlers using the kitchen have a through knowledge and understanding of:

  Yes

  No

  N/A

• Induction Conducted

• HACCP

• General Food Safety

• Are day dots and labelling used correctly?

  Yes

  No

  N/A

• Are catering staff probing foods for temperature readings IAW FSP?

  Yes

  No

  N/A

• Is there previous temperature records being held?

  Yes

  No

  N/A

• Is dishwasher operating over 60c degrees?

  Yes

  No

  N/A

• Are there hand washing facilities supplied in kitchen and throughout all toilets and washrooms?

  Yes

  No

  N/A

• Are all chemicals safety stowed away from food?

  Yes

  No

  N/A

• Is there Safety Data Sheet register and maintained for all kitchen chemicals stored?

  Yes

  No

  N/A

• Is adequate PPE provided to kitchen and catering staff knowledge in correct techniques for use of PPE?

  Yes

  No

  N/A

• Is the Kitchen master isolation switch clearly labelled?

  Yes

  No

  N/A

• All portable fire fighting equipment:

  Yes

  No

  N/A

• Maintained and in good order

• Regularly checked and in date for safe operation

Defect Mangement

• Is all catering equipment defects being reported and recorded?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Is there a defect register which is up to date and with all current equipment?

  Yes

  No

  N/A

Continuation Training

• Is there a continuation training program?

  Yes

  No

  N/A

• Are training programs being reviewed and conducted on a regular bases?

  Yes

  No

  N/A

Department of Agriculture checks pest management

• Is there a pest/vermin control program?

  Yes

  No

  N/A

• Is kitchen and storerooms free of pest or vermin?

  Yes

  No

  N/A

• Is the last pest/vermin control treatment still current?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Have all checks been carried out with pest compliance certificate?

  Yes

  No

  N/A

• Is there a waste management program and is effectively managed?

  Yes

  No

  N/A

Storing Facilities

• Are refrigerator units clean, properly stowed and free from ice build up?

  Yes

  No

  N/A

• Are refrigerator units working effectively and efficiently?

  Yes

  No

  N/A

• Are all door seals free from dirt and grime to allow correct closure?

  Yes

  No

  N/A

• Are all dry spaces and storage areas clean, properly stowed?

  Yes

  No

  N/A

• Is there a temperature control and monitoring program in place?

  Yes

  No

  N/A

Skills and knowledge

• Has the food service business ensured that staff have adequate training in food safety and hygiene matters.

  Yes

  No

  N/A

• Has the food business before the food business commenced any food handling operations, notify the appropriate enforcement agency of the following information –<br> <br>(a) contact details for the food business including the name of the food business and the name and business address of the proprietor of the food business;<br>(b) the nature of the food business; and<br>(c) the location of all food premises of the food business that are within the jurisdiction of the enforcement agency.

  Yes

  No

  N/A

Food receipt

• Has the food business taken all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination.<br>

  Yes

  No

  N/A

• Has the food business, when receiving potentially hazardous food, take all practicable measures to ensure it only accepts potentially hazardous food that is at a temperature of –<br> <br>(a) 5°C or below; or<br>(b) 60°C or above,

  Yes

  No

  N/A

• Has the food business provided to the reasonable satisfaction <br>the following information relating to food on the food premises –<br> <br>(a) the name and business address in Australia of the vendor, manufacturer or packer or, in the case of food imported into Australia, the name and business address in Australia of the importer; and<br>(b) the prescribed name or, if there is no prescribed name, a name or a description of the food sufficient to indicate the true nature of the food.

  Yes

  No

  N/A

• Does food business when receiving potentially hazardous food, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted.

  Yes

  No

  N/A

Food storage

• Can the food business when storing food, store the food in such a way that –<br> <br>(a) it is protected from the likelihood of contamination; and<br>(b) the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food.

  Yes

  No

  N/A

• (2) Has the food business, when storing potentially hazardous food –<br> <br>(a) stored it under temperature control; and<br>(b) if it is food that is intended to be stored frozen, ensure the food remains frozen during storage.

  Yes

  No

  N/A

Food processing

• Does the food business -<br> <br>(a) take all practicable measures to process only safe and suitable food; and<br>(b) when processing food –<br> <br>(i) take all necessary steps to prevent the likelihood of food being contaminated; and<br>(ii) where a process step is needed to reduce to safe levels any pathogens that may be present in the food – use a process step that is reasonably known to achieve the microbiological safety of the food.<br>

  Yes

  No

  N/A

• Does the food business, when cooling cooked potentially hazardous food, cool the food –<br> <br>(a) within two hours – from 60°C to 21°C; and<br>(b) within a further four hours – from 21°C to 5°C;

  Yes

  No

  N/A

• Is the food business when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a heat process that rapidly heats the food to a temperature of 60°C or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food.

  Yes

  No

  N/A

Food display

• Does the food business, when displaying unpackaged ready-to-eat food for self service –<br> <br>(a) ensured the displaying of the food is effectively supervised so that any food that is contaminated by a customer or is likely to have been so contaminated is removed from display without delay;<br>(b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated; and<br>(c) provide protective barriers that minimise the likelihood of contamination by customers.

  Yes

  No

  N/A

• Has the business, when displaying food, taken all practicable measures to protect the food from the likelihood of contamination.<br>

  Yes

  No

  N/A

Food packaging

• Has the food business, when packaging food –<br> <br>(a) only used packaging material that is fit for its intended use;<br>(b) only used material that is not likely to cause food contamination; and<br>(c) ensure's that there is no likelihood that the food may become contaminated during the packaging process.<br>

  Yes

  No

  N/A

Food transportation

• Does the food business, when transporting food –<br> <br>(a) protect all food from the likelihood of contamination;<br>(b) transport potentially hazardous food under temperature control; and<br>(c) ensure that potentially hazardous food which is intended to be transported frozen remains frozen during transportation.<br>

  Yes

  No

  N/A

Food disposal

• Does the food business ensure that food for disposal is held and kept separate until it is –<br> <br>(a) destroyed or otherwise used or disposed of so that it cannot be used for human consumption;<br>(b) returned to its supplier;<br>(c) further processed in a way that ensures its safety and suitability; or<br>(d) ascertained to be safe and suitable.<br>

  Yes

  No

  N/A

Food recall

• Does the food business <br> <br>(a) have in place a system to ensure the recall of unsafe food;<br>(b) set out this system in a written document;<br>(c) comply with this system when recalling unsafe food.

  Yes

  No

  N/A

Health of food handlers

• Does the food business have a<br><br>(a) reporting procedure that staff who may be suffering from the disease, or knows that he or she is carrying the disease, to his or her supervisor, as the case may be;<br>(b) not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease; <br>(c) if continuing to engage in other work on the food premises – take all practicable measures to prevent food from being contaminated as a result of the disease.

  Yes

  No

  N/A

• Do the food handlers take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing does not contaminate food or surfaces likely to come into contact with food;

  Yes

  No

  N/A

• Do the food handlers taken all practicable measures to prevent unnecessary contact with ready-to-eat food;

  Yes

  No

  N/A

• Do food handlers ensure outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being conducted

  Yes

  No

  N/A

• Do the food handlers only use on exposed parts of his or her body bandages and dressings that are completely covered with a waterproofed covering;

  Yes

  No

  N/A

• Food handlers do not eat over unprotected food or surfaces likely to come into contact with food;

  Yes

  No

  N/A

• Do Food handlers know that sneezing,blowing or coughing over unprotected food or surfaces likely to come into contact with food;

  Yes

  No

  N/A

• Food handlers know not to spit, smoke or use tobacco or similar preparations in areas in which food is handled; and

  Yes

  No

  N/A

• The food handlers wash their hands <br> <br>(a) whenever his or her hands are likely to be a source of contamination of food;<br>(b) immediately before working with ready-to-eat food after handling raw food; and<br>(c) immediately after using the toilet.

  Yes

  No

  N/A

General duties of a food business

• Does the food business<br> <br>(a) maintain easily accessible hand washing facilities;<br>(b) maintain, at or near each hand washing facility, a supply of –<br> <br>(i) warm running water; and<br>(ii) soap; or<br>(iii) other items that may be used to thoroughly clean hands;

  Yes

  No

  N/A

• Has the food business ensured hand washing facilities are only used for the washing of hands, arms and face; and provide, at or near each hand washing facility <br>(i) single use towels or other means of effectively drying hands that are not likely to transfer pathogenic microorganisms to the hands; and<br>(ii) a container for used towels, if needed

  Yes

  No

  N/A

Cleaning and sanitisation and maintenance

• Does the food business maintain the food premises to a standard of cleanliness where there is no accumulation of –<br> <br>(a) garbage, except in garbage containers;<br>(b) recycled matter, except in containers;<br>(c) food waste;<br>(d) dirt;<br>(e) grease; or<br>(f) other visible matter.

  Safe

  At Risk

  N/A

• Is the food business maintaining the food premises and all fixtures, fittings and equipment, having regard to their use, and those parts of vehicles that are used to transport food, and other items provided by the business to purchasers to transport food, in a good state of repair and working order having regard to their use.

  Yes

  No

  N/A

• Does the food business ensure the following equipment is in a clean and sanitary condition in the circumstances set out below –<br> <br>(a) eating and drinking utensils - immediately before each use; and<br>(b) the food contact surfaces of equipment - whenever food that will come into contact with the surface is likely to be contaminated.

  Yes

  No

  N/A

• Yes

  No

  N/A

Miscellaneous

• Has the food business, where potentially hazardous food is handled, have a temperature measuring device that –<br> <br>(a) is readily accessible; and<br>(b) can accurately measure the temperature of potentially hazardous food to +/- 1ºC.

  Yes

  No

  N/A

• Has the food provider taken all practicable measures to prevent pests entering the food premises; and<br>(c) take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food.<br>

  Yes

  No

  N/A

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  Date

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  Date

• PO James ADFSC HMAS Cerberus Ph. 6151424178