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.<br>

  • 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

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