Title Page

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

1. Identification/Traceability of Food

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

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

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

  • Corrective Action Required:

  • Name:

2. Temperature Control of PHF

  • "PHF are delivered under temperature control.

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

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

  • Corrective Action Required:

  • Name:

3. Storage: Temperature Control of PHF

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

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

  • Stored to avoid potential food allergens?

  • Stored according to instructions on the label?

  • Raw and ready to eat food separated?

  • Corrective Action Required?

  • Name:

4. Appropriate Environmental Conditions

  • Food is stored under appropriate environmental conditions.

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

  • Corrective Action Required?

  • Name

5. Packaging

  • "Appropriate packaging material is used?"

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

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

  • Corrective Action Required:

  • Name

6. Temperature Control of PHE

  • PHF are transported and distributed under temperature control.

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

  • Are temperatures recorded?

  • Corrective Action Required:

  • Name

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

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

  • 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.

  • Corrective Action Required:

  • Name:

8. Hygiene of Food Handlers - Responsibilities

  • "Food Handlers use safe food handling procedures"

  • 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?

  • Wounds on hands are covered with waterproof covering.

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

  • Food handlers minimise contact with ready to eat foods.

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

  • Corrective Action Required:

  • Name:

9. Adequate Hand Washing Facilities

  • "Hand washing facilities are adequate".

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

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

  • Facilities are accessible at all times

  • Corrective Action Required:

  • Name

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".

  • Principles of food safety and hygiene are understood?

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

  • Evidence of ongoing training

  • Corrective Action Required:

  • Name

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

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

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

  • Adequate space between and under fitting to undertake cleaning.

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

  • Chemicals are used and stored as per manufacturers instructions

  • Corrective Action Required

  • Name

12. Cleaning and Sanitising of Food Contact Items

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

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

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

  • Corrective Action Required

  • Name

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".

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

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

  • Adequate facilities are provided to cope with demand

  • Process flow minimise cross contamination

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

  • Corrective Action Required

  • Name

14. Temperature Measuring Devices

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

  • An accurate maintained probe thermometer is readily available?

  • Business cans demonstrate correct use of thermometer

  • Corrective Action Required

  • Name

15. Use of "Single Use" items

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

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

  • Corrective Action Required

  • Name

16. Control of Animals and Pests

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

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

  • Animals are restricted from food preparation and storage areas

  • Corrective Action Required

  • Name

17. Storage of Personal Effects/ Chemicals

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

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

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

  • Dirty linen is stored appropriately

  • Corrective Action Required

  • Name

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