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A Food Safety Inspection Includes Food Safety Records
The review of food safety records and the check that food temperatures are monitored at a
Site is essential components of your Food Safety Inspection. When you have completed your inspection, you must attach copies of the following records to your inspection for review and sign-off by the Supervisor.
• completed ‘Corrective action’ summary from the previous inspection
• Thermometer Calibration Check Record (FS007)
• Copies of the last week’s (5 days) Food Processing Record (depending on which record is used at a site, this may be either FS003 A or B or the Daily Consolidated Record.
Site Manager/Supervisor
Each inspection should be reviewed for overall accuracy and the temperature records reviewed for compliance with the Food Safety Program. Corrective actions raised should also be reviewed to ensure that they are appropriate and will address the issue. Once reviewed, the Manager/Supervisor must sign the front of the inspection.
Food Safety Inspection Reporting
When you have completed your Food Safety Inspection, log any issues that were identified (action items). -
Compliant (C) - All requirements in the prompts box are met.
Non-compliant (N/C) - Some or all of the requirements are NOT met.
Cool rooms and refrigerators/coolers
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Name of fridge/cool room:
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Review that daily temperature record sheets are completed.
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Place probe in cool room and record probe temperature (comparison method calibration check). Record temperature here:
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Record the temperature on indicator here:
Food Storage
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Correct storage of raw and cooked food (raw food below cooked food)
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Foods stored in a rotation use-by-date basis, new stock to the back. There is no out-of-date product
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There is no food stored in delivery boxes in area where cooked/<br>prepared food is stored<br>
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All food stored off floor
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All prepared food correctly covered and labelled (name of product, date produced)
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Unit properly organized to prevent cross-contamination between raw and cooked foods
Cleanliness / Condition
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Door seals clean, free of mould, in good condition with no splits or damage
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Shelving clean and free of rust, coated shelving in good condition with no damaged or cracked peeling, coating
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Floor has sealed surface and is clean and free of any build-up of dirt under shelves
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Walls and ceiling clean, free of dirt and mould. Ceiling walls in good condition with no holes or damage. Light clean with cover fitted
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Refrigeration unit, fan and cover free of dust, mould or dirt. There is no ice build-up or leeks from unit
Freezers/temperature control
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Review that daily temperature record sheets are completed.
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Freezer temperature – record here:
Food Storage
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All food wrapped, correctly labelled and dated with product name and date frozen. Product brought in fresh and frozen, labelled with ‘frozen on’ date
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Foods stored in a rotation use-by-date basis, new stock to the back. There is no out-of-date product (FIFO)
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Freezer tidy and organised
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No food stored on floor
Cleanliness / Condition
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Cleanliness – shelving, floor, door etc.
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Door seals clean, free of mould, in good condition with no splits or damage
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Shelving clean and free of rust, coated shelving in good condition with no damaged or cracked peeling, coating
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Floor in good condition, has sealed surface and is clean and free of any build-up of dirt under shelves
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Walls and ceiling clean, free of dirt and mould. Ceiling walls in good condition with no holes or damage. Light clean with cover fitted
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No build-up of ice
Dry storage rooms
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All dry storage areas neat and tidy with food products stored off floor
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Foods stored in food-grade containers covered with tightly fitted lids and labelled with name of product. Product not in containers is to be wrapped to prevent spillage or contamination by pests
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Foods stored in a rotation use-by-date basis, new stock to the back. There is no out-of-date product (FIFO)
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No damaged product in store
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No chemicals or staff clothes/bags stored in food store
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Storage area in good condition, i.e. no cracks/holes in walls or ceiling, no peeling paint, sealed impervious floor, sealed shelving in good condition
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Storage area clean with no dirt on doors, floor, beneath shelving, walls or ceiling
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Lights operating and light covers in place
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No evidence of pests or pest activity
Dry goods stored in kitchen
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Food storage bins are of food-grade material and have tightly fitted lids
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Food storage bins clean and labelled with the product name and bag tag
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Opened packs of dry goods sealed or wrapped to prevent spillage and labelled with name of product and date opened
Goods receipt
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Delivery temperature of all PHF checked and recorded daily
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Upon receipt, product is stored quickly in appropriate storage areas
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Goods receipt area clean and free of rubbish or clutter
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All supplier issues are reported and records printed and filed
Food preparation
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Food being used in production kept refrigerated until needed
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Food cooled after production is correctly covered, labelled and stored
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Temperature control of food during production is managed and records are complete
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Raw salads and other raw fruit and vegetables are double washed prior to preparation
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Risk of foreign-object contamination (physical items) controlled to prevent contamination during food production (no clutter etc. around food prep benches, no glass in food prep area)
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Flow of food organised so there is no likelihood of cross-contamination from raw unprocessed food to ready-to-eat food
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Chilling process (times and temperatures) monitored
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Food preparation equipment clean and sanitised before use
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Food handlers use FH gloves correctly
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Correct hand-washing procedure followed and observed
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Safe use of tea towels (not used for wiping food contact surfaces)
Thawing of product
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All food products are thawed under refrigeration
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Defrosting and thawed food labelled with date of thawing
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Foods are covered during thawing. Food is thawed in deep trays/tubs to collect liquid. Thawing food is on bottom shelf in cool room/fridge
Cooking and reheating
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Cooking and reheating times and temperatures monitored by staff and recorded
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Staff checking temperatures can explain cooking/reheat temperature requirements
Food Service
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Plated/plattered/bowled entrees, salads and desserts on a service point or ready for service are held below 5°C
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Sandwiches etc. held at or below 5°C
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Temperature checks completed at the beginning and end of service or every 2 hours in extended service situations
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Self-service areas supervised
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Food service utensils clean and changed as required during service. Separate utensils used for each product
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Crockery and platters etc. clean and free of chips and cracks
Hot Holding
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Hot food held at or above 60°C. Check temperature of hot food item just before service and record the temperature and time below
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Service Point :
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Product :
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Temperature :
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Time :
Temperature-monitoring equipment
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There is at least one digital thermometer and sufficient sanitising wipes for each food preparation area
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All thermometers have been calibration checked this inspection period. Thermometer Calibration Check Record completed. Faulty thermometers replaced
Packaging and labelling, and allergens
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All packaging material correctly stored to prevent contamination from dirt and pests
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All food for retail sale appropriately labelled
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Product information is up to date, organised in the product information folder
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All staff aware of the allergen information signage that must be displayed in retail areas
Pest control
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Preventative pest control program in place
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Pest control contractor records sighted
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No evidence of pest infestation in store rooms, kitchens etc.
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Pest control MSDS information in MSDS folder
Garbage
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Rubbish bins in food preparation areas are clean and in good condition and regularly emptied
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Externally stored waste disposal bins and dumpsters have lids and are clean
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External waste storage area (or rubbish room) is clean and tidy
Waste Management
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Kitchen rubbish is disposed of into an appropriate area. Dumpsters are clean and, if located near kitchen, the lid is closed
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Waste water from cleaning (mop buckets) is disposed of in a cleaner’s sink or approved drain
Cleaning
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Site cleaning program is up to date and includes all relevant information, e.g. what needs to be cleaned, how to clean, frequency, chemicals to be used, equipment to use, who is responsible etc.
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Daily cleaning checklist includes all areas and equipment; completed daily and checked by FSS (check records for this inspection period)
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Cleaning equipment is adequate and in good repair (check mops, brooms, buckets)
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Cleaning equipment is clean and stored appropriately after use
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Sanitiser is available and, if dispensed, is made up correctly
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Chemicals are stored separately from food areas. MSDS are in the<br>MSDS folder<br>
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All chemical containers and spray bottles are correctly labelled
Maintenance
Walls
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Clean and in good condition. Free of cracks, broken tiles, gaps, holes and peeling/flaking paint
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Corners free of chips and damage
Floors
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Clean and in good condition, no cracked or broken tiles, lifting flooring, split flooring or other damage
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Sealed and impervious to water. No areas where water pools
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Corners free of chips and damage
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Floor drains and grates clean and free of built-up dirt or waste
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Mats — clean and approved for use in food service
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Capping and coving attached and clean
Plumbing
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Adequate supply of hot and cold water
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Adequate drainage and disposal
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Grease traps maintained
Ceilings
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Adequate ventilation
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Clean and in good condition. No cracks, gaps, holes or flaking/peeling paint. Inspection covers in place
Lighting
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Light fittings clean
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Bulbs and covers in place
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Adequate light for requirements
Benches
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Clean and in good condition. No wooden benches. Bench top, splash back, under edge and legs clean
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Sanitised as required
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Area under bench-top equipment clean
Hand Basin
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Clean and operating correctly with warm water available (38°C to 45°C).
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Hand-wash/health signage displayed. Liquid soap and hand towels and bin for used towel provided.
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Used for hand washing only – not used for food preparation or waste disposal.
Dishwasher
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Operating correctly. Detergents in place and rinse temperature correct:<br>83°C or above<br>
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Dishwasher is clean. Check inside, jets, doors, handles, front and top
Sinks
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Sinks and taps clean and in good working order
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Detergent dispensers operating correctly
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Dishwash sinks not used for food preparation
Exhaust
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Cleanliness – filters and canopy clean, canopy gutter free of dirt and oil
Cleanliness / condition of equipment
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NOTE: Check all equipment for damage and cleanliness. There should be no built-up dirt. Small utensils and cooking equipment should be stored clean
and dry. Large equipment should have no built-
up dirt or grease. Area around and beneath cooking equipment should be clean -
Cooking utensils (pots, pans, trays, spoons etc.) free of dents and damage. Stored clean and dry
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Knives
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Cutlery
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Crockery
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Serving platters
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Chopping boards
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Can openers
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Trolleys
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Food processor/bowl cutler
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Stab mixers
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Stove tops
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Ovens
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Grills/grill plates
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Fryers
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Microwave ovens
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Slicer(s)
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Sandwich press
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Soup terrines/rice cookers
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Shelves clean, in good condition and free of clutter
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Shelves above food preparation benches and equipment free of clutter and dirt
Health and Hygiene of Food Handlers
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Site uniform and jewellery requirements followed by all staff (sleepers or stud earrings only, no bracelets, plain band rings only, clean uniform)
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All hair restrained and under a hat/hair net
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Non-slip, leather shoes – covered in front
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Staff wear clean/correct uniform each day
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No nail polish or artificial nails
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Aprons clean
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Wounds covered with dressing and gloves; blue bandaids available
Storage of personal items
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Food handlers engaged in food preparation/chefs have correct uniform.
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Food handlers remove aprons when going on breaks etc.
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Staff personal belongings stored in appropriate manner and not at risk of contaminating food or equipment
Training
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All staff have completed a site induction
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All food handlers have completed Follow Workplace Hygiene<br>Procedures training<br>
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Site Manager and chefs have completed Food Safety Manual training
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There is a trained Food Safety Supervisor at the site (Site Manager or chef)
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Site Employee Training Record is up to date
Records
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All food safety records for the inspection period have been checked and filed
Form Completion
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Comments
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Signature
