CG - Service Standards Audit

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• 1.01. Has the site specific Food Safety Plan and Business Details been reviewed and updated in the past 12 months?

  In Place

  Needs Improvement

  N/A

• 1.02. Do all kitchens have current trained Food Hygiene Officer (FHO)?

  In Place

  Needs Improvement

  N/A

• 1.03. Have all food service team members completed the on line Basic Food Handler Hygiene Training annually?

  In Place

  Needs Improvement

  N/A

• 1.04. Are all temperature probes and (scales if required) calibrated annually and are monthly checks using an ice water slurry documented? Are temperature probes clean, alcohol wipes available, and available in all preparation and service areas?

  In Place

  Needs Improvement

  N/A

• 1.05. Is corrective action documented on the temperature monitoring form, and if any temperatures are not recorded is there documented corrective action taken to rectify the issue?

  In Place

  Needs Improvement

  N/A

• 1.06. Has a monthly inspection been completed and any non conformances (OFIs) actioned?

  In Place

  Needs Improvement

  N/A

• 1.07. Is there an effective stock rotation process in place and are products within use by date (i.e. dated and labelled)?

  In Place

  Needs Improvement

  N/A

• 1.08. Are storage areas clean and organised, are products stored correctly (i.e.) covered or sealed, ready to eat food above or segregated from raw food and are allergenic products stored separately to prevent contamination?

  In Place

  Needs Improvement

  N/A

• 1.09. Are goods received checked to ensure that they are not damaged, free from potential contamination, at the specified temperature (Hard Frozen - HF or ≤ 12°C frozen) or (≤ 8°C Chilled) and within their "Use By/Best Before Dates and if non-conforming goods are delivered are they isolated and returned to supplier?

  In Place

  Needs Improvement

  N/A

• 1.10. Are potentially high risk products stored at (≤ -18°C Frozen) (≤ 5°C Chilled) are temperatures taken daily?

  In Place

  Needs Improvement

  N/A

• 1.11. Are fridge and freezer door seals, handles, covings, ceilings, fan covers, floors, shelving and walls clean and in good condition? Do all cool rooms have a door release button, an operational alarm, and can always be opened from the inside?

  In Place

  Needs Improvement

  N/A

• 1.12. Are cooking and reheating temperatures recorded for high risk products?

  In Place

  Needs Improvement

  N/A

• 1.13. Are temperatures of high risk hot service food recorded (≥ 60°C)? Are temperatures of high risk cold service food recorded? (≤ 5°C)?

  In Place

  Needs Improvement

  N/A

• 1.14. Are temperatures for cooling of hot cooked food recorded? i.e. from ≥ 60°C to ≤ 21°C in 2hrs and ≤ 5°C in next 4hrs.

  In Place

  Needs Improvement

  N/A

• 1.15. Is defrosting conducted under controlled conditions (i.e.) In the Chiller and dated correctly?

  In Place

  Needs Improvement

  N/A

• 1.16. Are all salads and vegetables washed and sanitized before use?

  In Place

  Needs Improvement

  N/A

• 1.17. When preparing and serving food, are separate utensils, chopping boards and/or gloves used to prevent cross contamination and are all items that pose a cross contamination risk e.g. tea towels, steel wool, wooden utensils removed from use in the kitchen? Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and sanitised after use?

  In Place

  Needs Improvement

  N/A

• 1.18. Is the service area and its individual components e.g. stainless steel, glass, front facing counters, dining areas, clean and free from foreign matter?

  In Place

  Needs Improvement

  N/A

• 1.19. Has any potentially hazardous food been left standing at room temperature for not more than 30 min at the preparation stage?

  In Place

  Needs Improvement

  N/A

• 1.20. Is a Cleaning Roster in place and tasks initialled when completed?

  In Place

  Needs Improvement

  N/A

• 1.21. Are all kitchen, preparation and service areas, walls, covings, tiles, windows, ledges, ceilings, floors and under equipment and drains clean and in good order?

  In Place

  Needs Improvement

  N/A

• 1.22. Are all fixtures and fittings free of built up grease and grime e.g. extraction systems, ovens, grills, fryers, dishwasher, benches, shelves, sinks & taps clean?

  In Place

  Needs Improvement

  N/A

• 1.23. Can team members explain the difference between cleaning and sanitizing and is this being conducted?

  In Place

  Needs Improvement

  N/A

• 1.24. Are all waste bins and waste areas clean and in good condition?

  In Place

  Needs Improvement

  N/A

• 1.25. Are mops and brooms in clean condition & stored correctly?

  In Place

  Needs Improvement

  N/A

• 1.26. Is the final rinse temperature of the dishwasher > 75°C and recorded on the temperature Monitoring form. If temperatures are unable to be measured, is the machine operating in accordance with the manufacturer's instructions?

  In Place

  Needs Improvement

  N/A

• 1.27. Is the site food service delivery vehicle maintained in a clean, safe and hygienic condition?

  In Place

  Needs Improvement

  N/A

• 1.28. Is lighting adequate and are all lights covered with clean diffusers or shatter proof globes?

  In Place

  Needs Improvement

  N/A

• 1.29. Do all food handlers understand personal hygiene requirements (i.e.) when to wash hands using the correct hand washing technique, reporting illness/ infection and when to change gloves?

  In Place

  Needs Improvement

  N/A

• 1.30. Are single use paper towels, liquid soap, warm running water and a waste bin provided at hand basins and is signage available to remind staff of the correct hand washing technique?

  In Place

  Needs Improvement

  N/A

• 1.31. Are all food handlers adhering to the grooming and uniform standards?

  In Place

  Needs Improvement

  N/A

• 1.32. Is there an effective pest control program in place i.e. service records, MSDS, bait station map & a licensed operator? Zappers are in working order and serviced regularly.

  In Place

  Needs Improvement

  N/A

• 1.33. If there is any sign of pest or rodent activity, are sightings logged and reported?

  In Place

  Needs Improvement

  N/A

• 1.34. Is all fire fighting equipment serviced regularly, accessible, clean and are fire exits unobstructed?

  In Place

  Needs Improvement

  N/A

• 1.35. Is electrical equipment safely maintained, no damage to cords or electrical switches, if required equipment test and tag status is current?

  In Place

  Needs Improvement

  N/A

• 1.36. Are all chemicals labelled correctly and stored in the designated area, are MSDS available and current? Has chemical training been provided?

  In Place

  Needs Improvement

  N/A

• 1.37. Are relevant Work Instructions or SOPs available for equipment and tasks, in use and training and competency recorded on the attached sign off page?

  In Place

  Needs Improvement

  N/A

• 1.38. Has the Risk Assessment been completed and has it been reviewed for any new equipment or changes to the work environment? Have proposed control measures been followed up with the client for any open or outstanding issues?

  In Place

  Needs Improvement

  N/A

• 1.39. Are staff aware of the manual handling risks, have risks that have identified had controls put in place? Is all manual handling equipment in good operating order and suitable for the task?

  In Place

  Needs Improvement

  N/A

• 1.40. Is the hazard reporting process used to track hazards or non-conformances?

  In Place

  Needs Improvement

  N/A

• 1.41. Is the there a process to communicate and consult with team members on any health and safety matters including food safety?

  In Place

  Needs Improvement

  N/A

• 1.42. Have all team members received the monthly team train topic presentation? Is attendance verified via a signed training register?

  In Place

  Needs Improvement

  N/A

• 1.43. Have site inductions and Monthly Toolbox Talks being recorded on the Training Matrix, to ensure all team members have completed the training?

  In Place

  Needs Improvement

  N/A

• 1.44. Is PPE available, applicable and maintained in a good condition? Are staff aware of when to use PPE and why, and have you observed appropriate use of PPE?

  In Place

  Needs Improvement

  N/A

• 1.45. Has the Compass Induction been completed for all Compass employees within one week of their start date?

  In Place

  Needs Improvement

  N/A

• 1.46. Has the Site Induction checklist been completed?

  In Place

  Needs Improvement

  N/A

• 1.47. Have Temporary and Casual staff received a site specific induction prior to commencing work?

  In Place

  Needs Improvement

  N/A

• 1.48. Is the Unit Manager aware of how to report and investigate an incident, identify root causes and how to apply corrective actions?

  In Place

  Needs Improvement

  N/A

• 1.49. Do team members understand their responsibilities in regards to reporting incidents/ injuries and what type of incidents need to be reported?

  In Place

  Needs Improvement

  N/A

• 1.50. Is the safety noticeboard/ safety folder up to date in line with the business standard and do staff have access to company policies and the employee handbook?

  In Place

  Needs Improvement

  N/A

• 1.51. Is all equipment in good working order and does safety critical equipment have appropriate guarding? Is there a tag out system in place for faulty equipment?

  In Place

  Needs Improvement

  N/A

• 1.52. Is the Health and Safety Manual in use at the site?

  In Place

  Needs Improvement

  N/A

• 1.53. Guards in place on machinery with rotating parts? (i.e. Slicer Robocop, Floor Dryer)

  In Place

  Needs Improvement

  N/A

• 1.54. Warning signs and visual aids (i.e. Caution Hot Surface) attached on equipment where applicable, and are visible to all users

  In Place

  Needs Improvement

  N/A

SIGNATURE

• I confirm that the key controls are in place and are in use at the time of the inspection and that the record for the month supports this.

  Sign