Redhs Food Safety Internal Audits (Compliance to the FSANZ (Food Standards))

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

1. Identification/Traceability of Food

• "All food labelled, or if unlabelled the source and content of the food is able to be identified".

  Yes

  No

  N/A

• Food is labelled correctly and use by dates current<br>

  Yes

  No

  N/A

• Is the suppliers name and business address available on request?

  Yes

  No

  N/A

• Corrective Action Required:

• Name:

  Sign

2. Temperature Control of PHF

• "PHF are delivered under temperature control.

  Yes

  No

  N/A

• Is PHF delivered at correct temperatures of below 5 degrees Celsius above 60 Degrees Celsius or frozen hard. Alternatively:

  Yes

  No

  N/A

• At documented controlled times that does not affect the safety of the food?

  Yes

  No

  N/A

• Corrective Action Required:

• Name:

  Sign

3. Storage: Temperature Control of PHF

• Protected from contamination, covered/sealed/off the ground?

  Yes

  No

  N/A

• Stored in food grade containers, clearly labelled for identification and dated to assist with stock rotation?

  Yes

  No

  N/A

• Stored to avoid potential food allergens?

  Yes

  No

  N/A

• Stored according to instructions on the label?

  Yes

  No

  N/A

• Raw and ready to eat food separated?

  Yes

  No

  N/A

• Corrective Action Required?

• Name:

  Sign

4. Appropriate Environmental Conditions

• Food is stored under appropriate environmental conditions.

  Yes

  No

  N/A

• Environmental conditions such as heat, humidity and light are suitable and safe for food storage?

  Yes

  No

  N/A

• Corrective Action Required?

• Name

  Sign

5. Packaging

• "Appropriate packaging material is used?"

  Yes

  No

  N/A

• Packaging materials are suitable for food use, clean, free from foreign matter and stored hygienic ally?

  Yes

  No

  N/A

• Packaging equipment is clean, well maintained and will not contaminate food.

  Yes

  No

  N/A

• Corrective Action Required:

• Name

  Sign

6. Temperature Control of PHE

• PHF are transported and distributed under temperature control.

  Yes

  No

  N/A

• PHF transported above 60 degrees Celsius, below 5 degrees Celsius or frozen

  Yes

  No

  N/A

• Are temperatures recorded?

  Yes

  No

  N/A

• Corrective Action Required:

• Name

  Sign

7. Health, Hygiene and Knowledge: Health of Food Handlers - Responsibilities

• "Food Handlers meet their responsibilities regarding their health".

  Yes

  No

  N/A

• Food handlers are aware that they must report to their supervisor and not handle food if:<br>They are suffering from food poisoning, vomiting, diarrhoea, have infected sores or discharges from opening on the face, and take all practical measures to prevent food from being contaminated.

  Yes

  No

  N/A

• Corrective Action Required:

• Name:

  Sign

8. Hygiene of Food Handlers - Responsibilities

• "Food Handlers use safe food handling procedures"

  Yes

  No

  N/A

• Food handlers are clean in appearance, wearing appropriate clothing, long hair covered or tied back, minimal or no jewellery and nails, clean, short, not false or polished?

  Yes

  No

  N/A

• Wounds on hands are covered with waterproof covering.

  Yes

  No

  N/A

• Food handlers do not contaminate food by eating, sneezing, coughing, smoking, or spitting in food preparation area.

  Yes

  No

  N/A

• Food handlers minimise contact with ready to eat foods.

  Yes

  No

  N/A

• Food handlers are aware of who and how to wash hands correctly and use provided hand-washing facilities.

  Yes

  No

  N/A

• Corrective Action Required:

• Name:

  Sign

9. Adequate Hand Washing Facilities

• "Hand washing facilities are adequate".

  Yes

  No

  N/A

• Facilities are for the sole purpose of hand washing and adequate size?

  Yes

  No

  N/A

• Warm running water, single use towels, soap and waste paper receptacle are provided?

  Yes

  No

  N/A

• Facilities are accessible at all times

  Yes

  No

  N/A

• Corrective Action Required:

• Name

  Sign

10. Food Handler Skills and Knowledge

• "Food handlers and their supervisors have appropriate skill and knowledge in food safety and food hygiene commensurate with their working activities".

  Yes

  No

  N/A

• Principles of food safety and hygiene are understood?

  Yes

  No

  N/A

• Ability to perform necessary tasks to ensure the safety of the food?

  Yes

  No

  N/A

• Evidence of ongoing training

  Yes

  No

  N/A

• Corrective Action Required:

• Name

  Sign

11. Premises and Hygiene: Cleanliness of Premises, Fittings and Equipment

• "The premises is maintained to an acceptable standard of cleanliness".

  Yes

  No

  N/A

• The premises, fixtures, fittings and equipment are maintained to avoid accumulation of garbage, recycled matter, food waste, dirt, grease or other visible matter?

  Yes

  No

  N/A

• Adequate space between and under fitting to undertake cleaning.

  Yes

  No

  N/A

• Where possible, appliances are on casters to assist with cleaning.

  Yes

  No

  N/A

• Chemicals are used and stored as per manufacturers instructions

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

12. Cleaning and Sanitising of Food Contact Items

• "All food contact surfaces and equipment are effectively cleaned and sanitised".

  Yes

  No

  N/A

• Eating and drinking utensils are cleaned and sanitised between use.

  Yes

  No

  N/A

• Equipment and food contact surfaces are cleaned and sanitised between raw and ready to eat foods.

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

13. Suitability and Design and Maintenance of Premises, Fittings & Equipment

• "The premises are designed and contracted in a way that is appropriate for the activities conducted" and "fixtures and fittings are maintained in a good state of repair and working order".

  Yes

  No

  N/A

• Walls floor and ceilings are well maintained, smooth impervious and easy to clean?

  Yes

  No

  N/A

• Equipment, fixtures and fittings are in a good condition, accessible and made of materials that are easily cleaned and sanitised.

  Yes

  No

  N/A

• Adequate facilities are provided to cope with demand

  Yes

  No

  N/A

• Process flow minimise cross contamination

  Yes

  No

  N/A

• Chipped, broken and cracked utensils are discarded and not used

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

14. Temperature Measuring Devices

• "An adequate and suitable thermometer is onsite where PHF is handled?"

  Yes

  No

  N/A

• An accurate maintained probe thermometer is readily available?

  Yes

  No

  N/A

• Business cans demonstrate correct use of thermometer

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

15. Use of "Single Use" items

• "Single use items are used and disposed of safely".

  Yes

  No

  N/A

• Single-use items are stored hygienically to avoid contamination and discarded or disposed of adequately after use, to avoid re-use?

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

16. Control of Animals and Pests

• "Effective procedures are in place to keep premises free from animals and pests".

  Yes

  No

  N/A

• Doors, windows and other areas are sealed to prevent pest entry

  Yes

  No

  N/A

• Animals are restricted from food preparation and storage areas

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign

17. Storage of Personal Effects/ Chemicals

• "There is adequate and safe storage for chemicals, clothing and personal belongings that may contaminate food".

  Yes

  No

  N/A

• Chemicals cleaning equipment, hazardous materials are stored separately to food preparation and storage areas

  Yes

  No

  N/A

• Personal items and clothing are stored separately in designated areas away from food preparation and storage areas

  Yes

  No

  N/A

• Dirty linen is stored appropriately

  Yes

  No

  N/A

• Corrective Action Required

• Name

  Sign