Safety program pete

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Standard 3.2.1

• Food preparation, serving, and displaying of food

  Yes

  No

  N/A

• Monitoring records and other verification activities

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Observation of a meal served , wearing of correct clothing, gloves, hair net etc.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Facilities compliance with Food Standards Code

  Yes

  No

  N/A

• Storage Practices, insects/ pest control in place

  Yes

  No

  N/A

Waste management

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

  Yes

  No

  N/A

Food Safety Program

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

  Yes

  No

  N/A

• Conduct a review of the safety program monthly

  Yes

  No

  N/A

• Do you have a Food Safety Program in place.

  Yes

  No

  N/A

• Approved food suppliers list available

  Yes

  No

  N/A

• Approved food supplier agreement form

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the food recall register current

  Yes

  No

  N/A

• Customer complaints,

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Hazards

• Temperature control log, monitoring procedures

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Equipment maintenance and calibration of thermometer

  Yes

  No

  N/A

• Pest control actions in place, who, how

  Yes

  No

  N/A