Audit

Food Standard 3.2.1

Food preparation, serving, and displaying of food

Monitoring records and other verification activities

Systematically examine all of its food handling operations to identify potential hazards

Observation of a meal served , wearing of correct clothing, gloves, hair net etc.

Personal hygiene, washing of hands,gloves, hair net, eating, wearing of jewellery.

Facilities compliance with Food Standards Code

Storage Practices, insects/ pest control in place

Waste management

Storage of garbage and recyclable matter. Outside storage areas where bins are stored, garage compactor.

Food Safety Program

Comply with the food safety program, compliance with Food Standards Code.

Conduct a review of the safety program monthly

Do you have a Food Safety Program in place.

Approved food suppliers list available

Approved food supplier agreement form

Incoming goods in good or bad condition, actions on non compliant products.

Is the food recall register current

Customer complaints,

Refrigeration of food products, both cooked and frozen, thawing procedures.

Hazards

Temperature control log, monitoring procedures

The 4 hour/ 2 hour guide followed and carried out. Do they know it

Cleaning and sanitising schedule carried out correctly including the kitchen and sanitising of items used.

Equipment maintenance and calibration of thermometer

Pest control actions in place, who, how

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.