SGS Food Audit Template for Delaware North Companies Australia

• 

• Food Safety Audit for (list all outlets/sites audited)

• Document No.

• Address/Location

• Audit Conducted On

  Date

• 

• Site contact(s) during audit

• Names of site Team Leaders and registered FS Supervisors (as required by state)

• Details of current Council Licences and expiry dates

• Details of liquor licences and expiry dates (where applicable)

• Does the site have a copy of the current December 2015 Food Safety Manual

  Manual in place

  Manual not on site

• The nominated auditor is to conduct the audit in line with the questions noted within this audit template. By asking the applicable questions, sighting objective evidence and by general observations etc, the applicable answer box shall be used. Answer boxes are colour coded green for acceptable and red for when issues are noted. Where a question is not applicable for the particular site or was not answered, click on the N/V box. The question area maybe clicked on to open a text area where further comments maybe entered and by clicking on the camera icon, photos of either issues or of objective evidence may be added. All questions have scores and extra weighting added for CCP related questions. On completion of the audit, click on the preview and send icon and forward report to the site contact ASAP. The food safety manual page number (where applicable) has also been noted against the relevant question

• When using this template for internal audits, the actions taken immediately against an issue can be noted in the same section where reported. The action taken shall include detail of the action taken as well as a name of the person signifying that the action taken did address the original issue. When audits are conducted by SGS, observations maybe added in the same area as where the issue was reported, but all minor, major and critical issues must be recorded onto the CAR forms at the back of the template.

2.1 Kitchen Structure and Equipment meets food act and local council fit out guide requirements

• The manual states that the facilities should comply with State legislation for food premises, Plant (equipment, machinery and utensils) should be regularly checked and damage to any plant and or structural surrounds must be recorded and reported (manual page number 110)

• 2.1.1 Are ceilings, walls, windows, doors, floors (including corners and edges/under equipment), clean and in good order with no flaking paint and damage etc.

  Yes

  No

  N/A

• 2.1.2 Are lighting levels in food handling areas adequate, and are all light fittings clean and in good repair and with no exposed glass

  Yes

  No

  N/A

• 2.1.3 Is mechanical ventilation including cooker hoods etc. clean and in good repair

  Yes

  No

  N/A

• 2.1.4 Are all drains and drainage systems clean and in good order

  Yes

  No

  N/A

• 2.1.5 Are all preparation surfaces, e.g. tables/work benches, sinks and chopping boards (colour coded and stored segregated correctly), clean and in good condition (manual page number 85)

  Yes

  No

  N/A

• 2.1.6 Are fridges/freezers, ovens, grills, mixers, hot cupboards/counters, food trolleys, shelving and other equipment in good order

  Yes

  No

  N/A

• 2.1.7 Are all floors free from any water pooling

  Yes

  No

  N/A

2.2 Cleaning and Hygiene Control

• The Manual states that all food preparation, cooking and serving surfaces, food equipment, product contact areas, and display areas are to be thoroughly cleaned and sanitised after use and between changing products. All other areas including but not limited to floors cool rooms, refrigerators, stores and general areas will be cleaned on a regular bases as per the cleaning schedule. All ventilation equipment, ceilings, grease traps, lights and other such equipment that is either at height or that requires a regular deep clean should be done so at a regular interval. All high and deep cleans should be noted and documented appropriately. (Manual page number 72, 85 and 111)

• 2.2.1 Are all chemicals clearly labeled and stored correctly and with no bulk supply being stored in the kitchen.

  Yes

  No

  N/A

• 2.2.2 Where applicable, is there a copy of the prefered chemical companies site cleaning manual available

  Yes

  No

  N/A

• 2.2.3 Are current SDS availabe and not older than 5 years (manual page number 110)

  Yes

  No

  N/A

• 2.2.4 Are cleaning procedures, schedules and daily records maintained, including those for deep cleans (record 4a and b) (manual page number 109)

  Yes

  No

  N/A

• 2.2.5 Is the kitchen clean, including under and behind cookers and benches, bench top return lips, wall, ceiling and floors (manual page number 110)

  Yes

  No

  N/A

• 2.2.6 Are eating utensils, plates, cups, bowls etc. pending use, clean and not damaged (manual page number 110)

  Yes

  No

  N/A

• 2.2.7 Are cleaning cupboards and cleaning equipment, e.g. sinks, mops/mop buckets, brooms, dustpan/brushes, scrubber/dryers and floor signs, clean and in good order so that there are no risks of spreading potential contamination. (Manual page number 110)

  Yes

  No

  N/A

• 2.2.8 Is adequate Personal Protective Equipment (PPE) available for use by Catering Team Members when carrying out cleaning duties and is it clean and in good order

  Yes

  No

  N/A

• 2.2.9 Are washing up facilities, clean and in good order, with satisfactory standards of washing up being achieved. Note: Where a double sink is available for washing up is the correct 'Two Sink' Method being used (manual page number 89)

  Yes

  No

  N/A

• 2.2.10 Are Dishwashing/Pot Wash Machines clean, in good order and achieving satisfactory standards of cleaning and disinfection, with details recorded, held and available. Note: Dishwashing/Pot Washing Rinse prefered temperatures of +80 deg C should be achieved, but local state legislation must apply (manual page number 111)

  Yes

  No

  N/A

• 2.2.11 Are there any chemical supplier doseage and inspection reports available

  Yes

  No

  N/A

2.3 General Refuse and Other Waste (manual page number 112)

• 2.3.1 Are adequate numbers of internal general rubbish bins available throughout the kitchen areas as necessary and are they clean and in good order and do they have a linner bag fitted

  Yes

  No

  N/A

• The Manual states that waste containers will be emptied at the end of each shift or sooner if full. Plastic bin linners will be used to prevent accumulation of grime and liquids inside waste bins where appropriate but can not to contravene any environmental issues as designated by state legislation, Delaware North and the landlord client policies. Where Delaware North maintain the Waste bins, they will be cleaned with hot water and detergent once every two weeks, away from any food preparation areas including entrance doors and windows. Additionally where applicable external waste bins will be adequately sealed and maintained to prevent the attraction of insects, birds and rodents.

• 2.3.2 Are large bulky items, e.g. boxes, removed to a suitable disposal point as soon as is practicable so that the kitchen and storage areas are kept clean and tidy.

  Yes

  No

  N/A

• 2.3.3 Are bulk (external) general refuse bins and holding areas clean and in good order with their lids shut

  Yes

  No

  N/A

• 2.3.4 Is food waste disposed of in a safe and hygienic manner so as not to cause contamination or the attraction of pests

  Yes

  No

  N/A

• 2.3.5 Are glass/crockery breakages and chemical spillages cleared up (and disposed of) safely witn no signs of breakages noted.

  Yes

  No

  N/A

• 2.3.6 Is waste cooking oil safely stored pending collection and removal from site for disposal

  Yes

  No

  N/A

2.4 Pest Control (manual page number 111)

• The Manual states that all venues will have suitable arrangements in place to control pests and vermin. All venues will retain a pest control organisation to monitor, provide advice on control measures and provide minimum infrastructure to control any and all pests and vermin. The pest control organisation must provide a log book containing: The organisations business and contact details, Team Member sighting log, Safety Data (SDS) Sheets updated regularly (5 year limitation for dating), Bait Map with clear indication / identification of bait placement, Reports on the activity of any pests or vermin with activity linked to the position of the baits, Actions undertaken for each pest organisation visitation, Identification of any insecticides, chemicals used, sprayed or placed for the visit undertaken

• 2.4.1 Are adequate pest proofing measures in place and maintained to prevent access of pests to the catering areas/premises, with no sign of pest activity

  Yes

  No

  N/A

• 2.4.2 Where used, are Electronic Fly Killers/sticky boards suitably located throughout the catering areas/premises as necessary, maintained clean and in good order, with light tubes changed annually (or in accordance with manufacturers instructions), with details recorded, held and available. Zappers must not be above food areas

  Yes

  No

  N/A

• 2.4.3 Are sightings of pests by Catering Team Members in catering areas reported, with details, including actions taken, recorded, held and available

  Yes

  No

  N/A

• 2.4.4 Are pest surveys/inspections of all catering areas scheduled and undertaken by an approved pest control service supplier, with details of bait plans, survey/inspection schedule and attendance dates and resulting remedial actions, recorded, held and available. Are licences in place and are SDS current pest chemical available

  Yes

  No

  N/A

3.1 Calibrations (manual page number 94)

• 3.1.1 Are all probe thermometers and IR Guns calibrated at least monthly in boiling/iced water with details recorded (record 5)

  Yes

  No

  N/A

• 3.1.2 Are the IR guns use limited to goods in inspections

  Yes

  No

  N/A

3.2 Receipt of Deliveries and Supplier Controls (manual page numbers 16, 76 and 79)

• 3.2.1 Are all food receipts from Approved Suppliers

  Yes

  No

  N/A

• 3.2.2 Are foods checked upon receipt so as to ensure that they are the correct temperature upon delivery, i.e. Chilled food 5 deg C or colder, frozen food at - 10 deg C or colder, and any hot foods above 60 deg C. Are records (2 and/or 2a) being maintained and weekly verified. (CCP Requirement)

  Yes

  No

  N/A

• 

• 3.2.3 Are bb4 and Use By's, condition of items, pest issues etc. being checked at each receipt and is there any evidence of stock past its expiry date.

  Yes

  No

  N/A

• 3.2.4 After checking, are all goods removed to appropriate storage as soon as possible, with temperature sensitive food products stored away first

  Yes

  No

  N/A

• 3.2.5 Is any excess or dirty external packaging and other wrapping removed, as necessary, from products in goods-in area prior to removal to designated storage areas (manual page number 81)

  Yes

  No

  N/A

3.3 General Dry Storage and Stock Control (manual page number 82)

• 3.3.1 Are all storage areas and locations, clean, free from pests, no leaks, no chemicals stored with food and all off the floor.

  Yes

  No

  N/A

• 3.3.2 Are storage area(s) tidy, product boxes and containers stored off the floor and no food packages left open, unsealed or uncovered

  Yes

  No

  N/A

• 3.3.3 As applicable, are all food items clearly labelled with identifiable use by or best before date coding and no out-of-date foods found

  Yes

  No

  N/A

• 3.3.4 Is stock rotation practiced as required, i.e. FIFO (First in First out)

  Yes

  No

  N/A

• 3.3.5 Where applicable are all high risk foods and allergens etc. stored separately from raw foods so as to prevent risk of cross contamination

  Yes

  No

  N/A

3.4 Chilled/Frozen Food Storage

• The Manual states that DAILY chilled and frozen storage temperature checks are to be conducted as per operational requirements: At the point of set up / opening the outlet / kitchen or area and then, Operating between 9 am to 5 pm, Twice per day. Operating between 4 am to 12 am, Three times per day. Special events, required to be taken at five to six hourly intervals per day (manual page number 36, 76 and 81)

• 3.4.1 Is Chilled Food stored in a fridge or chiller etc. stored at 5 deg C or colder. Are the actual food temperatures checked as per manual requirements with details recorded (record 3a) and weekly verified. (CCP Requirement) (manual page number 82

  Yes

  No

  N/A

• 

• 3.4.2 Is Frozen Food stored in a freezer at -15 deg C or colder. Are the actual food temperatures checked as per manual requirements with details recorded (record 3a) and weekly verified. (CCP Requirement) (manual page number 35)

  Yes

  No

  N/A

• 

• 3.4.3 Are all Chilled and Frozen Foods suitably identified, tracable and within date (manual page number 35)

  Yes

  No

  N/A

• 3.4.4 In fridges and chillers, are raw foods stored below RTE and other foods, is all food covered, off the floor and is there no condensation dripping on food. (Manual page number 35)

  Yes

  No

  N/A

• 3.4.5 Are the chilled and frozen storage areas clean and free of any mould (including door seals) and there is no sign of potential cross contamination (manual page number 35)

  Yes

  No

  N/A

3.6 Thawing/ Defrosting (manual page number 86)

• 3.6.1 Are frozen foods thawed under temperature control in a refrigerator operating at 5 deg C or colder, kept separate from other foods and completely thawed before use

  Yes

  No

  N/A

• 3.6.2 Are chiller thawed foods used within 3 days of the thaw as evidenced by pull/thaw/discard date stamps

  Yes

  No

  N/A

• 3.6.3 If being used, do staff understand when and how the non prefered water thawing method is to be used (not permitted for fish)

  Yes

  No

  N/A

3.7 Preparation (manual page number 37 and 85)

• 3.7.1 Are separate preparation areas, work tables/surfaces, sinks, slicing machines, mixing machines and liquidisers etc. identified and used for single purpose where possible, i. e. for Raw or High Risk food preparation, with such areas/equipment cleaned and sanitised between/after each use

  Yes

  No

  N/A

• 3.7.2 Are separate colour coded chopping boards available, used appropriately, and cleaned, sanitised and stored correctly between/after each use. If single coloured boards used, are suitable controls in place

  Yes

  No

  N/A

• 3.7.3 Is cleaning and sanitising in high risk food preparation areas carried out in adherence to the Two Stage cleaning method, using disposable paper towels and an approved detergent and/or sanitiser

  Yes

  No

  N/A

• 3.7.4 Are observed Catering Team Members washing their hands correctly between/after each task in provided hand wash basins

  Yes

  No

  N/A

• 3.7.5 Is handling of food during preparation kept to a minimum as much as possible, with raw and high risk foods kept separate at all times

  Yes

  No

  N/A

• 3.7.6 Is there a system in place for control of alergens and sensitive ingredients and for religious requirements. (Manual page number 63 and 67)

  Yes

  No

  N/A

• 3.7.7 Is the site free of possible cross contamination issues. (raw to cook, allergen contamination etc.)

  YES

  NO

3.8 Cooking (manual page number 39, 76 and 88)

• The Manual states that High-risk food, poultry, pork and any boned and rolled, minced or sausage meats must be cooked to a core temperature of 75oC >. There will be times where the style of the dish requires a core temperature below 75oC. The types of dishes may include but is not limited to rare beef, fish, medium rare game, lamb etc. It is unlikely the centre of whole product such as steaks is contaminated, to ensure that contamination is reduced the outside surface of the product intended to served below 75oC must First be Sealed to a temperature of or above 75oC. The food can then be handled and cooked to a core temperature other than 75oC. Other meats including pork or raw processed and comminute (minced) must always be cooked to at or above 75oC. refer to Manufactures Cooking Specifications for information relating to manufactured product cooking. Other dishes which may not achieve the 75oC core temperature would include emulsified sauces, mousses, eggs, etc. Fresh eggs together with good manufacturing practice and personal hygiene should control the risk of bacteria contamination and growth. Emulsified Sauces must be discarded after 1.5 hours. Fresh, clean produce should to be used to make stock to minimise the risks associated with spore forming pathogens.

• 3.8.1 Are foods cooked to ensure a temperature is obtained as per the manual requirements and details recorded (records 8a and b) and weekly verified (CCP Requirement)

  Yes

  No

  N/A

• 

3.9 Cooling and Vaccum Packing (manual page number 40, 41, 76 and 89)

• The Manual states that the product reaches at or below 5oC within 6 hours. (cool temperature from 60oC to 21oC within 2 hours and from 21oC to 5oC or less within the next 4 hours)

• 3.9.1 Are all chilled foods placed into chilled storage and cooled to 5oC or less within the 2/4 hour rule. Are they suitably identified by date so as to be used within the nominated time period (72 hours), with details recorded and weekly verified (CCP Requirement)

  Yes

  No

  N/A

• 

• 3.9.2 Where applicable are there records being maintained to verify that vaccum packing meets manual requirements

  Yes

  No

  N/A

3.10 Reheating (manual page number 43 and 76)

• The Manual states reheat cooked food to + 60oC within 2 hours

• 3.10.1 Where required, are foods thoroughly reheated to ensure a minimum core temperature of + 60oC within 2 hours is achieved with details recorded and weekly verified (CCP Requirement)

  Yes

  No

  N/A

• 

3.11 Hot Holding and Service (manual page number 43, 44 and 76)

• The Manual states hot food is to be held above +60oC during service period

• 3.11.1 Are Hot foods protected from risk of contamination during service and held so as to ensure a core temperature of 60 deg C or hotter is maintained, with details recorded and weekly verified (CCP Requirement)

  Yes

  No

  N/A

• 

3.12 Cold Display and Service (manual page number 44 and 76)

• The Manual states keep product cold during service between 0oC & 10oC for no more than four hours. If held at above +10oC then discard and destroy after 2 hours.

• 3.12.1 Are Cold foods protected from risk of contamination during display and service, within use by date and held so as to ensure a core temperature of 5 deg C or colder is maintained, with details recorded and verified weekly (CCP Requirement)

  Yes

  No

  N/A

• 

3.13 Ambient Display and Service

• 3.13.1 Are Ambient foods protected from risk of contamination during display and service, within best before dates as applic.

  Yes

  No

  N/A

3.14 Food Transport and Delivery (manual page number 36)

• 3.14.1 Are foods protected during transportation and delivery and maintained at required temperatures with details recorded (record 2a)

  Yes

  No

  N/A

4.1 Personal Hygiene (manual page number 77)

• 4.1.1 Are all Catering Team Members wearing suitable protective clothing, including head covering, safety non-slip closed-in footwear which is clean and in good order

  Yes

  No

  N/A

• 4.1.2 Do Catering Team Members wear food handling gloves when handling RTE foods and are gloves changed every 20 minutes or when changing duties

  Yes

  No

  N/A

• 4.1.3 Are adequate numbers of wash hand basins provided at appropriate points in food handling areas, free from obstruction and with liquid soap, disposable hand towels and hot and cold running water available at them

  Yes

  No

  N/A

• 4.1.4 Are Catering Team Members avoiding bad habits which may contaminate food, e.g. refraining from eating, drinking, smoking or using mobile phone etc. whilst on food handling duties/in food handling areas

  Yes

  No

  N/A

• 4.1.5 Do Catering Team Members have clean, short nails, with no nail varnish or false fingernails worn

  Yes

  No

  N/A

• 4.1.6 Is the wearing of jewellery by Catering Team Members restricted to plain wedding bands and watches. If Jewellery can not be removed, is it covered with a coloured band aid and or disposable glove

  Yes

  No

  N/A

4.2 Staff Changing and Toilet Facilities

• 4.2.1 Are Catering Team Member Changing and Toilet Facilities clean, tidy and in good order, with Wash Your Hands signs posted at appropriate prominent points in toilet areas

  Yes

  No

  N/A

4.3 First Aid and WH&S Requirements (manual page number 77)

• 4.3.1 Are coloured waterproof plasters held and available in first aid boxes, with all other First Aid box items within expiry date

  Yes

  No

  N/A

• 4.3.2 Is the yearly tagging of electrical equipment being done

  Yes

  No

  N/A

• 4.3.3 Is there evidence that the Safety Committee meets regularly

  Yes

  No

  N/A

• 4.3.4 Is kitchen fire fighting equipment within date

  Yes

  No

  N/A

4.4 Access to Food Handling Areas

• 4.4.1 Are notices restricting access to Food Handling Areas posted prominently in appropriate areas, with access by unauthorised personnel/visitors prevented

  Yes

  No

  N/A

• 4.4.2 Are non-catering personnel/visitors issued with appropriate head covering, before being allowed access to Food Handling Areas

  Yes

  No

  N/A

5.1 Training and System Reviews (manual page number 70)

• The Manual states 1. Records must be completed daily and forward to the Venue Department Managers at the end of each meal service or period. 2. Weekly System & Verification of Records to be verified each week that all day to day operations and food handling practices and procedures have been appropriately conducted and that any non conformances have been assessed with any corrective actions actioned. 3. Three Monthly System & Record Verification, This is to ensure that the venues Food Safety Plan practices and procedures are being conducted and recorded in accordance with the HACCP / Food Safety Plan and that any non conformances are reported efficiently and expediently.

• 5.1.1 Have all new Catering Team Members undertaken/received Food Safety and Hygiene Awareness Training, with details of such training recorded, held and available

  Yes

  No

  N/A

• 5.1.2 Is there evidence that agency staff have level one in Food Handling (manual page number 17)

  Yes

  No

  N/A

• 5.1.3 Are all Catering FS Supervisors as required by local state requirements in possession of up-to-date FS Supervisor Food Safety certification, or recognised industry equivalent, with copy of certificate and/or details of such training recorded, held and available

  Yes

  No

  N/A

• 5.1.4 Are the weekly, three monthly and yearly system reviews being conducted with details mainted and follow-ups conducted as required.

  Yes

  No

  N/A

• 5.1.5 Is the site maintaining a food micro testing program as per the manual requirements and are results satisfactory and where applicable are unsatisfactory results reviewed and action taken (manual page number 105)

  Yes

  No

  N/A

• 5.1.6 Are food related complaints recorded and actioned (manual page number 27 and 98)

  Yes

  No

  N/A

• General Comment/Notes

• It is the General Managers (or sites most senior operator) responsible to ensure an action plan is co-ordinated within 72 hours of the food safety audit being conducted. The action plan may be delegated to appropriate department heads but must be completed to the site leaders satisfaction within the timeframe. Any critical non compliances including all issues relating to CCP items must be addressed immediately.

Auditors signature

• Auditors Name

  Sign

• This report pertains to the audit observations and the information provided by the persons interviewed at the time of the audit. It must be seen as conveying a snap shot of the operation as observed by and related to the auditor on the day of audit. Therefore the information documented in this report may not necessarily be fully representative of the practices and procedures implemented by the auditee. The auditor does not guarantee that the audit report issued identifies all potential risks and all measures which may be required to eliminate or manage those risks in the context of the Food Safety Systems.

• This audit was conducted by SGS. Add address and contact numbers etc.

• Site representatives signature signifying that the issues covered in this report have been discussed with the auditor and that the necessary corrective actions will be taken.

  Sign

• 

• Checklist version - April 2018 by RMA Management

• 

Corrective Action #1

• Corrective action sheets are to be raised by the SGS auditors for all minor, major and critical non conformances. For minor issues, one corrective action form maybe used to cover several issues.

• Select corrective action rating and close-out period

  critical - to be closed out in 24 hours

  major - to be closed out in 14 days

  minor - to be closed out in 30 days

• Template cause number

• Details of issue requiring attention

• Auditor to sign here

  Sign

• Client representative to sign here acknowledging noted issue and that corrective action will be conducted within the time period noted above.

  Sign

• Client to record here actions to be taken

• Auditor close out verification details

• Auditor sign off and date

  Sign

Corrective Action #2

• Corrective action sheets are to be raised by the SGS auditors for all minor, major and critical non conformances. For minor issues, one corrective action form maybe used to cover several issues.

• Select corrective action rating and close-out period

  critical - to be closed out in 24 hours

  major - to be closed out in 14 days

  minor - to be closed out in 30 days

• Template cause number

• Details of issue requiring attention

• Auditor to sign here

  Sign

• Client representative to sign here acknowledging noted issue and that corrective action will be conducted within the time period noted above.

  Sign

• Client to record here actions to be taken

• Auditor close out verification details

• Auditor sign off and date

  Sign

Corrective Action #3

• Corrective action sheets are to be raised by the SGS auditors for all minor, major and critical non conformances. For minor issues, one corrective action form maybe used to cover several issues.

• Select corrective action rating and close-out period

  critical - to be closed out in 24 hours

  major - to be closed out in 14 days

  minor - to be closed out in 30 days

• Template cause number

• Details of issue requiring attention

• Auditor to sign here

  Sign

• Client representative to sign here acknowledging noted issue and that corrective action will be conducted within the time period noted above.

  Sign

• Client to record here actions to be taken

• Auditor close out verification details

• Auditor sign off and date

  Sign

Corrective Action #4

• Corrective action sheets are to be raised by the SGS auditors for all minor, major and critical non conformances. For minor issues, one corrective action form maybe used to cover several issues.

• Select corrective action rating and close-out period

  critical - to be closed out in 24 hours

  major - to be closed out in 14 days

  minor - to be closed out in 30 days

• Template cause number

• Details of issue requiring attention

• Auditor to sign here

  Sign

• Client representative to sign here acknowledging noted issue and that corrective action will be conducted within the time period noted above.

  Sign

• Client to record here actions to be taken

• Auditor close out verification details

• Auditor sign off and date

  Sign