Audit
PREMISES
Food premises registration document available & on display
Have Food Safety Supervisors been appointed and council informed within the required 14 days of any changes?
Are there any CINs that are or could be raised?
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PREMISES AND SURROUNDS
The Food preparation, storage serving and eatery areas are constructed in a manner which allows GMP to occur
Access to catering operations is satisfactory
Waste bins are a sufficient distance away from the entry to the catering area
To supply of portable water is protected from potential contaminates
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MAINTENANCE
Maintenance of catering facilities are adequate
There is a documented maintenance schedule
When items needs repairing it is done within a timely manner
When contractors are working in catering areas they have undergone a food safety induction
Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
Chefs are aware that areas must be cleaned and sanitised after maintenance has been carried out
Notice boards not positioned above or in close proximity to food preparation areas
No drawing pins on notice boards
if on-going maintenance may cause contamination from dust etc. the area is properly sealed off or work stopped
Dishwasher maintenance records kept and up to date
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TESTING
There is a schedule in place for testing meals
There is evidence that testing of meals has been undertaken
Results of water and food testing are satisfactory or corrective action has been taken
Water is tested and results are available
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CALIBRATION
There is a procedure/schedule to show which items require calibration and when
Calibration limits are documented
All Freezer and chiller temp gauges are calibrated
BOH staff have access to temperature probes
instruments requiring calibration are currently calibrated and within spec
Any devices which fail calibration are clearly marked and removed from use
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TRAINING
All food service and catering staff are appropriately trained
Training records are available
A summary of staff competencies eg training matrix are available on site
Training records are available
At least one person on sire has undergone advanced food safety training
All food service and catering staff have undergone allergen awareness training
All FOH and BOH staff know how to respond when asked if a food contains a particular ingredient (Allergen)
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MANAGEMENT ISSUES
There is clear organisational hierarchy on site which is documented
Staff both FOH and BOH seem appropriate for the volume of work
There is adequate opportunity for FOH and BOH staff to raise food safety concerns
Food safety issues are dealt with in a timely manner
there is written record of key issues raised with regards to food safety
The attitude to food safety by Management is positive
There is a system in place for raising CIN's.
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RECEIPT OF GOODS
Deliveries not left unattended, uncovered, etc
Inspections are done on received goods
Temp sensitive foods are temp checked and recorded
Temp sensitive foods transferred rapidly to chillers or freezers
Receivables area is clean, tidy and well clear of waste bins etc.
All goods and services are supplied by approved suppliers and records are up to date
All supplier certifications are up to date and records kept
Abused or damaged goods rejected
Unwrapping/ decanting carried out in separate areas
A procedure is in place for selection, review and deletion of suppliers
Procedures are in place for use of emergency suppliers
Condition of delivery vehicles & driver checked & recorded
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STORAGE
Storage areas cleaning schedules are up to date.
Storage areas are well lit
Storage areas (Chillers, Freezers, dry store) have cleaning schedules in place
There is adequate storage space for dry goods, packaging, chilled and frozen food
Food not stored near chemicals
Dry Store store is clean and free of dust and no significant rust on racks
Dry foods which are partly used are properly resealed
Allergens in the dry store are clearly labelled and in separate packs
Wheat flour is stored well away from other flours
Dry goods are within BBD
The temperature of each chiller is checked and recorded at least daily
The refrigeration units for the chillers are adequate to maintain temps at.
Chillers are clean and free from significant rust or mould
Chillers are clean and free from significant rust or mould
All food in chillers is covered
Prepared food in the chillers is identified to show date of preparation
There is no raw food stared above or immediately adjacent to RTE foods
food being thawed n the chiller is located to prevent cross contamination
No food in any chiller is direct contact with floor
In the chillers there is no condensate which can drip onto food
The floor of the chiller is dry and the floor and room are free from mould
Food in the chiller is within its UBD or shows a date of packing
Fish and fish products are separated from the crustaceans
Allergens are separated appropriately from other foods
The refrigeration units for the freezers are checked and recorded at least daily
All food in the freezers is covered
No food in any freezer is in direct contact with floor
Food within Chiller is within UBD
the freezer door seals are free from mould and close properly
the freezer door seals are free from mould and close properly
the freezer door seals are free from mould and close properly
Single use items such as disposable cup[s, straws etc. are protected from possible contamination
Crockery and other food contact items are stored to prevent contamination
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THAWING
The method of thawing frozen food in the chiller is well controlled
If food is thawed in the microwave it is used immediately
Microwave thawing is standardised or temp tested to ensure effective thawing
No Food is thawed at ambient temperature.
The methods of thawing did not result in cross contamination
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FOOD PREPARATION
Food is prepared in an area suitable for this purpose
All benches are stainless steal or suitable impervious material
Preparation areas of temp sensitive food is done in a manner which minimises time out of refrigeration
Cross contamination from raw food to RTE food does not occur from utensils
Cross contamination from raw food to RTE food does not occur from staff
Cross contamination from raw food to RTE food does not occur from equipment (Slicers, mixers etc.)
Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
Cross Contamination from the environment from chefs' cloths to RTE food or food contact surfaces does not occur
Cross contamination from the environment to food does not occur
Raw food does not come in contact with RTE food
flies are not a source of cross contamination in BOH and FOH
All probes are sanitised prior to use
Equipment and utensils are visually clean
Allergen cross contamination does not occur
There are adequate hand washing facilities in the preparation area
Staff are wearing hair covers beard covers etc. where appropriate
No glass, brittle plastics or ceramics are located above the food preparation areas
The preparation area is air-conditioned with exhausts if required
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COOKING AND REHEATING
All food is adequately cooked to kill food poisoning organisms
All food containing comminuted meat is thoroughly cooked
Chefs have temperature probes to check food temps
Temperature probes are being sanitised before and after every use
Chefs were observed testing high risk cooked foods
The temp of at least one high risk cooked food checked and recorded every service.
foods containing allergens are cooked in a way which prevents contamination
Fish is cooked in separate oil to chips
Crustaceans are cooked in separate oil to chips
Are fish and crustaceans cooked in separate oil.
Reheated food are reheated rapidly to a safe temperature (at least 60 degrees)
The cooking facilities are sufficient for the volume of of meals required
No unauthorised suppliers used
If foods are cooked with peanut oil this is noted at the display
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COOLING OF HOT FOOD
All hot food which has to be cooled is cooled rapidly to comply with legislation
The cooling methods are validated to comply with 2hr/4hr rule
Hot food is cooled in containers of suitable size and materials
Bulk hot foods which are cooled and labelled to show date of production
Hot foods such as gravies are reheated and then never cooked again
Banned food list available & adhered too (if applicable)
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HOT HOLDING
Hot food is held at or above 60* in the kitchen before serving display
The temps or each hot holding unit is checked and recorded daily or as required
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DISPLAYING AND SERVING
Hot food on display is held at or above 60 degrees
Cold food on display is held at or below 5 degrees
One hot food and one cold food are temp tested and recorded at the beginning and end of each service.
Allergen containing foods are displayed in a manner which minimises the risk of cross contamination
The person labelling displayed food knows what allergens it contains
Each food on display has its own serving utensils
Serverise are suitably designed and monitored to minimise cross contamination
The were no foreign objects which may contaminate food in the servery area.
Flies are not a source of cross contamination in the servery area.
Eating implements are protected from contamination
signage advises members with food allergens to discuss their needs with the senior chef on duty.
Any temp sensitive food out of temp control for more than 4 hrs is dumped
FOH comply with GMP
Tables and eating areas are maintained in a clean and hygienic state
Foods served at a function are temp tested and recorded at the start and finish of service.
If temp sensitive food at functions is out of temp control, the time at start and end of services is recorded
Containers used for take away foods are approved for food contact
Where take away food is ordered in advance of collection, the the time it is ready for collection is written on the box and also recorded on the receipt
Temp sensitive sauces and toppings be discarded if out of temp control for more than 4 hrs
Display units cleaned & sanitised after use
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LEFTOVERS
Leftovers are clearly marked "use first" or equivalent
Temp sensitive leftover have not been out of temp control for more than 2hrs
All leftovers are used within 24 hours
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CONTROL OF WASTE AND WASHING UP
There are sufficient bins in BOH and FOH
The bins are lined with disposable liners
Bins are lidded to prevent fly entry if practicable
Bins are emptied regularly
The scullery are located separate from the prep and storage areas
the temp profile of automatic dishwashers is known
Dishwashers are checked for effective cleaning and heating regularly
Drying areas of clean utensils are separate from the dirty area
Staff doing removal of waste and washing up do not do prep at the same time
External bins are in a suitable location away from prep and serving areas.
Food scraps in external ins are covered or lidded to prevent pest access
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ICE AND WATER SUPPLY
The ice machine is located in a hygienic place
The ice machine is lidded and the lid kept down
The utensils for the ice machine are protected from contamination
Staff do not use hands or other unhygienic practices for removing ice
Buckets used for transporting ice are kept hygienically
The ice machine scoops and buckets are included in the cleaning schedule
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HAND WASHING
There are sufficient hand washing facilities both BOH and FOH
Staff can wash their hands when entering eating areas
Hand wash facilities have detergent hot and disposable paper towels
Rubbish bins are located next to hand wash for paper towels to be discarded
Hand washing facilities are sufficient in the toilets
Staff in food prep areas wash their hands as required to prevent contamination
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PEST CONTROL
There is documented pest control program
The regime for management of flies adequate
If fly sprays are used there is standard protocol for this
There is a bait map
Bait stations are numbered, secured and accessible
Bait stations are located in positions that which cannot cause food contamination
Personnel responsible for pest control are adequately trained.
Any pest control chemicals are locked away
Records of quantities and dilution rates are available and complete
MDS sheets are available for all pest control chemicals
All chemicals used have government approval or approved risk analysis
The contract PCO has a current licence and the company has P/L insurance
All windows and doors to food BOH or FOH are screened
Food being moved from remote stores to kitchens is always suitably protected
Pest control at external waste bins is adequate
Pest control inspections are recorded
There are adequate systems for staff to report pest control issues
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CLEANING AND SANITISING
Cleaning and sanitisation work instructions are documented
Probe wipes are available
Cleaning and sanitation WI contain sufficient details for proper cleaning
Cleaning chemicals are dispensed accurately to give the correct quantity
Staff dispensing toxic chemicals comply with WH&S requirements including PPE
Records of cleaning are retained
BOH cleaning is visually acceptable
FOH cleaning is visually acceptable
Toilets adjacent to food service facilities are cleaned to an acceptable standard
FOH and BOH housekeeping is acceptable
Cleaning chemicals are clearly and correctly labelled
MDS are available for all cleaning chemicals
Sanitation swabbing is done to assess cleaning effectiveness
Cloths used to wipe tables are kept hygienically
If short life alcohol sprays are used prep dates and times are noted on the bottle
Adequate supplies of sanitiser available & used
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PERSONAL HYGIENE, UNIFORMS ETC.
Adequate supplies of sanitiser available & used
Chefs do not use tea towels in their belts to wipe food contact surfaces
All BOH staff are dressed neatly in clean uniforms
All BOH have appropriate hair protection
Earrings and piercings are removed before entering the kitchen .
All wounds are suitably covered
Bandaids are brightly coloured
BOH and FOH are aware of policy of not working when you have a food borne illness
There is a documented policy for reporting food borne illness.
There is a documented policy for reporting food borne illness.
Staff comply with GHP re not touching pimples, cuts, nose ears mouth etc.
BOH staff always wash their hands before commencing food prep
FOH staff always wash their hands after cleaning waste or performing other cleaning tasks
BOH staff were observed to wash their hands whenever required to maintain GHP
FOH staff were observed to wash their hands whenever required to maintain GHP
BOH were observed changing gloves to avoid cross contamination
There was no one breaching the smoking regulations
BOH staff did not eat during prep (Other than testing as part of prep)
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CONTAMINATION BY FOREIGN OBJECTS
No brittle plastics, ceramics or glass objects were stored in a manner which could have led to contamination
No wooden utensils are being used
There were no signs of metal contamination
Can openers were not contaminating the foods in the cans at time of opening
No stainless steel implements are used with aluminium pots and pans
No steel wool used for cleaning
No snap off blades are used
All lights in food preparation are properly covered
Food warming lights have plastic covers or sleeves
There is a policy to discard any food at risk of glass contamination
A record is kept of all glass breakages in storage, preparation or serving areas
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NON CONFORMING PRODUCT
There is a standard procedure for non-conforming products
A record of non conforming products is kept (CARS)
There is a known way of labelling non conforming products
There is evidence of how received product which is out of temp spec is handled
There is a policy of dropped product which all FOH and BOH staff are aware off
It was clear from discussion from chefs they knew what to do if food was suspected of being unsafe
If all chillers and freezers fail, all affected product is placed on hold and assessed according to NCP policy
There is a corrective action procedure in place
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Complaints procedure
Procedure understood & followed
Customer comments book available
Suitable replies to customers comments entered
Additional Observations
Supplementary Recomendations
