Title Page
-
Conducted on
-
Prepared by
-
Location
Food Handling
-
Does the person/s undertaking or supervising food handling operations have skills and knowledge of food safety and food hygiene matters?<br>3.2.2, Div 2 -3(1)
Receipting and Storage
-
When receiving potentially hazardous food, are all practicable measures taken to ensure it only accepts potentially hazardous food that is at a temperature of <br>(a) 5C or below; or <br>(b) 60C or above,<br>3.2.2, Div 3, 5(3)
-
When storing food, the food is stored in such a way that it is protected from the likelihood of contamination? <br>3.2.2, Div 6 (1)
-
When storing potentially hazardous food, is it stored in such a way that it is under continuous and appropriate temperature control?<br>3.2.2 DIv 6 (2)
Food Preparation
-
Are all practicable measures to process food items, in such a way, to prevent the likelihood of food items being contaminated?
-
Is there a process to reduce to a safe level of any pathogens that may be present in levels of food?<br>3.2.2 Div 3, 7(1)(b)(ii)
-
When cooling cooked potentially hazardous foods, is the 2/4 rule applied? (within 2 hrs - from 60c to 21c and within a further 4 hrs - from 21c to 5c)<br>3.2.2, Div.3, 7(2)
Food Display
-
Are adequate and practicable measures taken to display food in a manner that protects from the likelihood of contamination?<br>3.2.2 Div 3, 8.
-
Is the food displayed under appropriate and safe temperature control?<br>3.2.2 Div 3, 8 (5)
Food Disposal
-
Are appropriate food quarantine practices in place to segregate any food items that are deemed unsafe/unsuitable/unfit for human consumption?<br>3.2.2 Div 3, 11 <br>
Health and Hygiene
-
Are kitchen staff aware that they must take all reasonable measures not to handle food or food surfaces when it is likely to compromise the safety and suitability of food?<br>3.2.2 Div 4, 14 (1)
-
Are there adequate hand washing facilities?<br>3.2.2 Div 4, 17 (1)
Cleaning, Sanitising and Maintenance
-
Is there a maintenance schedule or plan in place to service fixtures, fittings and equipment?<br>3.2.2 Div 5, 21 (1)
-
Are food premises maintained to a standard of no accumulation of garbage and recycled matter (except in containers), food waste, dirt, grease or other visible matter?<br>3.2.2 Div 5, 19 (1)
-
Is an appropriate sanitising schedule in place for eating and drinking utensils, food contact surfaces and equipment? ie temperature probes?<br>3.2.2 Div 5, 20 (1)
-
Is the premises free from chipped, broken or cracked eating and drinking utensils?<br>3.2.2 Div 5, 21 (2)
Miscellaneous
-
Does the kitchen have a temperature measuring device that is readily accessible and can accurately measure the temperature of potentially hazardous food to +/- 1c?<br>3.2.2 Div 6, 22
-
Single use items - Does the premises ensure the disposal of single use items after initial use? ie: paper towel, cups, KFS, plates etc<br>3.2.2 Div 6, 23
Animals and Pests
-
Is there an animal and pest control schedule in place?<br>3.2.2 Div 6, 24
Design and Construction of Food Premises
-
Is the design and construction of the premises appropriate for the activities for which it is intended?<br>3.2.3 Div 2, 3
-
Does the design and construction provide adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for these activities?<br>3.2.2 Div 2, 3 (b)
-
Does the design and construction permit the food premises to be effectively cleaned and sanitised?<br>3.2.2 Div 2, 3 (c)
-
Does the premises, to the extent that is practicable, exclude dirt, dust, fumes, smoke and other contaminants, prevent the entry and harbourage of pests?<br>3.2.2 Div 2, 3 (d)
-
Does the premises have adequate water, waste water and sewage facilities?
Audit Summary and Signatures
-
Select date
-
Ensure you check ......
-
Auditor Signature
-
Client Signature
