Design and consrtruction of food premises and equipment
Is the premises appropriate for the company's operations
Does the premises allow effective cleaning and sanitising procedures
Is there adequate space for the company to perform all activities which require large fixtures, fitting and equipment
Does premises have an effective water disposal system
Does the premises have adequate supply of portable water
Is there adequate amount of area to store garbage
Is recyclable garbage separate from General waste
Does the premises have a lighting system that provides sufficient natural or artificial light for all activities conducted on site
Does the premises have natural or mechanical ventilation?
Floors, walls and ceilings
Can walls and ceilings be effectively cleaned?
Do walls and ceilings prevent entry of dirt, dust and pests?
Can floors absorb grease, food particles or water?
Can all floors be effectively cleaned and have adequate drainage?
Fixtures, fittings and equipment
Are all fixtures and fittings able to be easily and effectively cleaned?
Are all fixtures and fittings free of pest harbourage?
Are all fixtures, fittings and equipment made of material that will not contaminate food?
Are hand washing facilities located where they can be easily accessed by food handlers?
Does hand washing facilities have a warm supply of running portable water?
Is there adequate storage for clothing and personal belonging?
Is storage area for clothing and personal belongings away from food contact surfaces to minimise food contamination?
Is there adequate number of toilets available for all food handlers employed on the premises?
Does the business use a vehicle to transport any form of food?
Is there a robust Food Safety Plan (FSP) in place that outlines the food handling and safety control management practices?
Is there an effective FSP in place which is current, signed and dated by management and staff?
Is the FSP designed using the seven principles of HACCAP?
Does all catering personnel have a through knowledge and understanding of the practical application of:
Does all non food handlers using the kitchen have a through knowledge and understanding of:
General Food Safety
Are day dots and labelling used correctly?
Are catering staff probing foods for temperature readings IAW FSP?
Is there previous temperature records being held?
Is dishwasher operating over 60c degrees?
Are there hand washing facilities supplied in kitchen and throughout all toilets and washrooms?
Are all chemicals safety stowed away from food?
Is there Safety Data Sheet register and maintained for all kitchen chemicals stored?
Is adequate PPE provided to kitchen and catering staff knowledge in correct techniques for use of PPE?
Is the Kitchen master isolation switch clearly labelled?
All portable fire fighting equipment:
Maintained and in good order
Regularly checked and in date for safe operation
Is all catering equipment defects being reported and recorded?
Is there a defect register which is up to date and with all current equipment?
Is there a continuation training program?
Are training programs being reviewed and conducted on a regular bases?
Is there a pest/vermin control program?
Is kitchen and storerooms free of pest or vermin?
Is the last pest/vermin control treatment still current?
Have all checks been carried out with pest compliance certificate?
Is there a waste management program and is effectively managed?
Are refrigerator units clean, properly stowed and free from ice build up?
Are refrigerator units working effectively and efficiently?
Are all door seals free from dirt and grime to allow correct closure?
Are all dry spaces and storage areas clean, properly stowed?
Is there a temperature control and monitoring program in place?
Has the food service business ensured that staff have adequate training in food safety and hygiene matters.
Has the food business before the food business commenced any food handling operations, notify the appropriate enforcement agency of the following information –
(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;
(b) the nature of the food business; and
(c) the location of all food premises of the food business that are within the jurisdiction of the enforcement agency.
Food handling controls
Has the food business taken all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination.
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 –
(a) 5°C or below; or
(b) 60°C or above,
Has the food business provided to the reasonable satisfaction
the following information relating to food on the food premises –
(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
(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.
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.
Can the food business when storing food, store the food in such a way that –
(a) it is protected from the likelihood of contamination; and
(b) the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food.
(2) Has the food business, when storing potentially hazardous food –
(a) stored it under temperature control; and
(b) if it is food that is intended to be stored frozen, ensure the food remains frozen during storage.
Does the food business -
(a) take all practicable measures to process only safe and suitable food; and
(b) when processing food –
(i) take all necessary steps to prevent the likelihood of food being contaminated; and
(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.
Does the food business, when cooling cooked potentially hazardous food, cool the food –
(a) within two hours – from 60°C to 21°C; and
(b) within a further four hours – from 21°C to 5°C;
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.
Does the food business, when displaying unpackaged ready-to-eat food for self service –
(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;
(b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated; and
(c) provide protective barriers that minimise the likelihood of contamination by customers.
Has the business, when displaying food, taken all practicable measures to protect the food from the likelihood of contamination.
Has the food business, when packaging food –
(a) only used packaging material that is fit for its intended use;
(b) only used material that is not likely to cause food contamination; and
(c) ensure's that there is no likelihood that the food may become contaminated during the packaging process.
Does the food business, when transporting food –
(a) protect all food from the likelihood of contamination;
(b) transport potentially hazardous food under temperature control; and
(c) ensure that potentially hazardous food which is intended to be transported frozen remains frozen during transportation.
Does the food business ensure that food for disposal is held and kept separate until it is –
(a) destroyed or otherwise used or disposed of so that it cannot be used for human consumption;
(b) returned to its supplier;
(c) further processed in a way that ensures its safety and suitability; or
(d) ascertained to be safe and suitable.
Does the food business
(a) have in place a system to ensure the recall of unsafe food;
(b) set out this system in a written document;
(c) comply with this system when recalling unsafe food.
Health and hygiene requirments
Does the food business have a
(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;
(b) not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease;
(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.
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;
Do the food handlers taken all practicable measures to prevent unnecessary contact with ready-to-eat food;
Do food handlers ensure outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being conducted
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;
Food handlers do not eat over unprotected food or surfaces likely to come into contact with food;
Do Food handlers know that sneezing,blowing or coughing over unprotected food or surfaces likely to come into contact with food;
Food handlers know not to spit, smoke or use tobacco or similar preparations in areas in which food is handled; and
The food handlers wash their hands
(a) whenever his or her hands are likely to be a source of contamination of food;
(b) immediately before working with ready-to-eat food after handling raw food; and
(c) immediately after using the toilet.
Requirments for food buisnesses
Does the food business
(a) maintain easily accessible hand washing facilities;
(b) maintain, at or near each hand washing facility, a supply of –
(i) warm running water; and
(ii) soap; or
(iii) other items that may be used to thoroughly clean hands;
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
(i) single use towels or other means of effectively drying hands that are not likely to transfer pathogenic microorganisms to the hands; and
(ii) a container for used towels, if needed
cleaning, sanitisation and maintenance
Does the food business maintain the food premises to a standard of cleanliness where there is no accumulation of –
(a) garbage, except in garbage containers;
(b) recycled matter, except in containers;
(c) food waste;
(e) grease; or
(f) other visible matter.
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.
Does the food business ensure the following equipment is in a clean and sanitary condition in the circumstances set out below –
(a) eating and drinking utensils - immediately before each use; and
(b) the food contact surfaces of equipment - whenever food that will come into contact with the surface is likely to be contaminated.
Has the food business, where potentially hazardous food is handled, have a temperature measuring device that –
(a) is readily accessible; and
(b) can accurately measure the temperature of potentially hazardous food to +/- 1ºC.
Has the food provider taken all practicable measures to prevent pests entering the food premises; and
(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.
Summery of positive findings
Summery of improvments
Next audit to be completed within 12 months
Audit contact details
PO James ADFSC HMAS Cerberus Ph. 6151424178