Personal hygiene (PC 1.1 - 1.4, 2.1 -2.3, 4.1 a4.2, RS1, RS2, RK2, CAA1 & 3).

  • Are all staff wearing the correct uniform?

  • Are all staff well groomed?

  • Are change rooms available for staff?

  • Did you see staff wearing their uniforms to and from work? If you did not witness staff wearing uniforms to/from work, answer "safe".

  • Do any staff show any indication of food, airborne or infectious diseases? Answer as safe or at risk.

  • Do staff use the available hand washing sink and antibacterial soap?

  • Are staff washing their hands at the appropriate time and using the appropriate technique?

  • 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...

  • Floors?

  • Shelves?

  • The tops of cabinets, fridges and other work areas?

  • Inside of fridges, freezers and storage cupboards?

  • Walls?

  • Appliances that have been cleaned and are maintained to function correctly?

  • 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.

  • Clean and well maintained?

  • Free from vermin and pest infestation?

  • All items are off the floor and located on appropriate shelving?

  • 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.

  • Bins are emptied and cleaned regularly?

  • Bins are in good condition?

Washing up procedures. (PC 1.1 – 1.4, 3.1 – 3.5, RS1, RS2, RK2, CAA1, CAA3).

  • Are the correct cleaning methods of washing and sanitising being used?

  • Are the correct cleaning and sanitising chemicals being used safely in the correct application?

  • 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?

  • Is cross contamination being actively avoided? Answer as either safe or unsafe for The work practices you witness.

  • 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).

  • Is there evidence of vermin and pests (for example, droppings, food packaging with teethmarks, etc.). Answer as either safe or unsafe.

  • Are there adequate flyscreens installed?

  • Are ventilation shafts covered by screens?

  • 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).

  • Are all staff aware of their legal responsibilities? You should ask them which Act of parliament is relevant for food safety in the kitchen

  • 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?

  • Additional comments...

  • Student/chef signature.

  • Select date

  • Supervisor (Supervising chef or business owner) signature.

  • Select date

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