Audit

Food safety standard 3.2.1

Do you have a food safety progamme

Copy of FSP supplied

FSP complies with Standard 3.2.2

Do you have an auditing schedule

Written Audits for the last 4 years

FSP identifies potential hazards

Potential hazard means of control

Monitoring controls put in place

Corrective actions provided to rectify hazards identified

Regular review of FSP

Food Safety Standard 3.2.2

Receipt of food in required temp

Records of supplier of products recieved

Cold Storage

Correct storage of food ( below 5 degrees )

Correct labelling of food

Food protected from potential contamination

Cleanliness of storage area

Maintenance of storage area

Dry storage

Correct storage of food

Food protected from potential contamination

Cleanliness of storage area

Maintenance of storage area

Frozen storage

Correct storage of food

Food protected from potential contamination

Cleanliness of storage area

Maintenance of storage area

Correct labelling of food

Food preparation techniques

Proper cleaning of equipment used

Correct cooling techniques 2 and 4 hr rule

Correct serving techniques

Processes used to prevent cross contamination

Temperature measuring devices

Food handlers hygiene

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

What is the process you follow if you are sick

Procedures for recall of food or return on unsatisfactory food

Hand washing facilities provided

Main Working Area

Cleanliness of area

Maintenance of area

Pest control of area (flyscreens)

Food display

Supervision of displayed food to prevent contamination

Seperate utensils provide for each food type

Protect barriers on food display to prevent contamination

Food display at correct temperature

Food disposal

Adequate separation of items for disposal

Food Safety Standard 3.2.3

Adequate ventilation of area

Proper chemical storage

Adequate water supply and correct temperatures

Pest management programme in place

Maintenance program in place

Verification & Review program

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.