Ancient 1 Audit Homesglen

• Document No. 100571068

• Audit Title Holmesglen Food Safety Audit

• Client / Site Jaclyn Huntley

• Conducted on Holmesglen Institute of Tafe

  Date

• Prepared by Brett Dittman 100571068

• Location Glen Waverley, 595 Waverley rd, Glen Waverley, VIC 3150
  Address

• Personnel Christopher Davies, Brendon Noy

Food safety standard 3.2.1

• Do you have a food safety progamme

  Yes

  No

  N/A

• Copy of FSP supplied

  Yes

  No

  N/A

• FSP complies with Standard 3.2.2

  Yes

  No

  N/A

• Do you have an auditing schedule

  Yes

  No

  N/A

• Written Audits for the last 4 years

  Yes

  No

  N/A

• FSP identifies potential hazards

  Yes

  No

  N/A

• Potential hazard means of control

  Yes

  No

  N/A

• Monitoring controls put in place

  Yes

  No

  N/A

• Corrective actions provided to rectify hazards identified

  Yes

  No

  N/A

• Regular review of FSP

  Yes

  No

  N/A

Food Safety Standard 3.2.2

• Receipt of food in required temp

  Yes

  No

  N/A

• Records of supplier of products recieved

  Yes

  No

  N/A

Cold Storage

• Correct storage of food ( below 5 degrees )

  Yes

  No

  N/A

• Correct labelling of food

  Yes

  No

  N/A

• Food protected from potential contamination

  Yes

  No

  N/A

• Cleanliness of storage area

  Yes

  No

  N/A

• Maintenance of storage area

  Yes

  No

  N/A

Dry storage

• Correct storage of food

  Yes

  No

  N/A

• Food protected from potential contamination

  Yes

  No

  N/A

• Cleanliness of storage area

  Yes

  No

  N/A

• Maintenance of storage area

  Yes

  No

  N/A

Frozen storage

• Correct storage of food

  Yes

  No

  N/A

• Food protected from potential contamination

  Yes

  No

  N/A

• Cleanliness of storage area

  Yes

  No

  N/A

• Maintenance of storage area

  Yes

  No

  N/A

• Correct labelling of food

  Yes

  No

  N/A

Food preparation techniques

• Proper cleaning of equipment used

  Yes

  No

  N/A

• Correct cooling techniques 2 and 4 hr rule

  Yes

  No

  N/A

• Correct serving techniques

  Yes

  No

  N/A

• Processes used to prevent cross contamination

  Yes

  No

  N/A

• Temperature measuring devices

  Yes

  No

  N/A

Food handlers hygiene

• Food handlers hygiene ( visual signs, nose eyes hands skin)

  Yes

  No

  N/A

• What is the process you follow if you are sick

  Yes

  No

  N/A

• Procedures for recall of food or return on unsatisfactory food

  Yes

  No

  N/A

• Hand washing facilities provided

  Yes

  No

  N/A

Main Working Area

• Cleanliness of area

  Yes

  No

  N/A

• Maintenance of area

  Yes

  No

  N/A

• Pest control of area (flyscreens)

  Yes

  No

  N/A

Food display

• Supervision of displayed food to prevent contamination

  Yes

  No

  N/A

• Seperate utensils provide for each food type

  Yes

  No

  N/A

• Protect barriers on food display to prevent contamination

  Yes

  No

  N/A

• Food display at correct temperature

  Yes

  No

  N/A

Food disposal

• Adequate separation of items for disposal

  Yes

  No

  N/A

Food Safety Standard 3.2.3

• Adequate ventilation of area

  Yes

  No

  N/A

• Proper chemical storage

  Yes

  No

  N/A

• Adequate water supply and correct temperatures

  Yes

  No

  N/A

• Pest management programme in place

  Yes

  No

  N/A

• Maintenance program in place

  Yes

  No

  N/A

• Verification & Review program

  Yes

  No

  N/A