Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Personal hygiene (PC 1.1 - 1.4, 2.1 -2.3, 4.1 a4.2, RS1, RS2, RK2, CAA1 & 3).
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Are all staff wearing the correct uniform?
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Are all staff well groomed?
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Are change rooms available for staff?
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Did you see staff wearing their uniforms to and from work? If you did not witness staff wearing uniforms to/from work, answer "safe".
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Do any staff show any indication of food, airborne or infectious diseases? Answer as safe or at risk.
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Do staff use the available hand washing sink and antibacterial soap?
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Are staff washing their hands at the appropriate time and using the appropriate technique?
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Are hand-washing sinks being used for food preparation? If the answer is no choose safe as your answer.
Cleanliness of kitchen surfaces (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3).
Are the following work areas and appliances correctly cleaned and sanitised, click yes or no for the following...
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Floors?
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Shelves?
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The tops of cabinets, fridges and other work areas?
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Inside of fridges, freezers and storage cupboards?
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Walls?
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Appliances that have been cleaned and are maintained to function correctly?
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Ventilation shafts and extraction fans.
Storage areas (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3). Assess the following criteria as safe or at risk.
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Clean and well maintained?
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Free from vermin and pest infestation?
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All items are off the floor and located on appropriate shelving?
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Items have been removed from external cardboard packaging?
Garbage disposal systems (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3). Assess the following criteria as safe or at risk.
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Bins are emptied and cleaned regularly?
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Bins are in good condition?
Washing up procedures. (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3).
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Are the correct cleaning methods of washing and sanitising being used?
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Are the correct cleaning and sanitising chemicals being used safely in the correct application?
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Are the washing and sanitising temperatures correct? If heat is not being used for sanitising is the correct chemical being used in the correct dosage?
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Is cross contamination being actively avoided? Answer as either safe or unsafe for The work practices you witness.
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Are all food preparation equipment being thoroughly cleaned and sanitised before the next use?
Vermin control in the kitchen (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3).
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Is there evidence of vermin and pests (for example, droppings, food packaging with teethmarks, etc.). Answer as either safe or unsafe.
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Are there adequate flyscreens installed?
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Are ventilation shafts covered by screens?
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Are there visible cracks or holes in walls, the floor or behind the appliances? Answer as either safe or unsafe.
Australian Food act (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3).
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Are all staff aware of their legal responsibilities? You should ask them which Act of parliament is relevant for food safety in the kitchen
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Can you locate a copy of the Qld Food Act of 2006, or is a copy of the Qld Food Act available for staff to read?
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Additional comments...
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Student/chef signature.
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Select date
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Supervisor (Supervising chef or business owner) signature.
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Select date
