Sample Food Safety Audit ChecklistSample Internal Food Safety AuditThe purpose of this audit is for the Co-ordinator to conduct an assessment of hygiene standards in allaspects of the food handling procedures carried out in the facility and to ensure that all relevantCorrective Actions are carried out and documented.These records will be available for all auditors including those from the NSW Food Authority.Audit records will be kept for a period of four years as per the NSW Food Authority Guidelines.Date of Audit .Auditor .Audit Instructions1. Complete the Internal Food Safety Audit at least twice per year.2. If necessary, complete an audit for each food service area within the organisation3. The audit consists of two types of review:A Desktop Audit i.e. a review of the documentation and records used as part of theorganisation’s Food Safety Program; andAn on-Site Audit of the practices and procedures being carried out during production andservice of food. During the audit, speak with staff/ volunteers to gauge what is actuallyhappening day-to-day.4. Record “NA” for questions which are not relevant.5. On completion of the audit develop an action plan to ensure any non-conformances are dealt withimmediately and appropriately. Ensure a completion date is entered into the audit to documentthe corrective action has been carried out.6. Retain and file all audits.Source: NSW Food Authority Vulnerable Persons Food Safety Scheme Manual Version 2Sample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit ChecklistSample Internal Food Safety AuditDATE:AUDITCONDUCTED BY:Critical ItemAREA:CompliantYESNOCompleted/ActionedSupplier Program1.The Approved Supplier List (Form 8) is up to date2.All commercial suppliers have provided the organisation with up-to-dateNSW Food Authority License, Food Safety and/or HACCP certificationinformationAll new commercial suppliers of potentially hazardous foods have beenprovided with An Approved Supplier Form (Form 8)3.6.When questioned, are staff aware of the food safety issues accepting receiptof incoming products?When questioned, are staff aware of the main food safety factors wheninspecting a food delivery vehicleAre all products listed on your Approved Supplier’s List7.Are specifications available for all products?8.Are these available at the receiving area?15. Receipt4. 9.Do records for receipt of goods demonstrate accordance with the writtenprocedures?10. Are refrigerated and frozen product temperatures monitored upon receipt(except whole fruit and vegetables11. Upon receipt are the products stored quickly in their appropriate storageareas?12. Is documentation available or is this observed?13. Are food delivery vehicles inspected (monitored regularly) before receivinggoods?14. Is documentation available?15. Is the delivery record sheet completed? Glass and Wood Policy16. There is no evidence of glass or wood in food production areas Labeling and Traceability17. All perishable items in storage are clearly labeled with name, date ofpurchase and use by date18. All pre-prepared foods and work in progress in storage are clearly labeled Storage19. Are all storage areas neat and tidy with food products stored off the groundand not in contact with wall surfaces?20. Are all foods in storage containers covered and labelled with name ofproduct, date of receipt?21. Is all packaging in good condition?Sample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit Checklist22. Are foods stored in a rotation use-by date basis?23. Is there sufficient storage space?24. Is there a dedicated holding area for foods on hold or involved in a recall?25. Are temperatures of the storage areas operating in the correct range?26. Are foods stored to prevent cross contamination from raw to cookedproducts in storage areas?27. Are foods stored to prevent cross contamination from raw to ready to eatfoods in storage areas?28. Are foods free from allergens stored so that they cannot be contaminated byfoods containing allergens?29. Is the structure of the storage area in good condition ie no cracks in walls,impervious floors, no condensation in refrigeration?30. Are equipment, door seals in good order?31. Have appropriate corrective actions been taken and recorded?32. Are chemicals and cleaning products stored away from food storage areas?33. Are storage areas free of evidence of pests?34. Are refrigeration appliances calibrated on a regular basis (at least onceevery six months)?35. The Food Safety Log (Form 6) is up-to-date and all corrective actionscompletedSample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit ChecklistCritical ItemCompliantYESNOCompleted/ActionedCleaning36. The Cleaning Schedule (Form 12) is visible and is being followed37. Does the cleaning schedule include all relevant information eg: instructions onchemical preparation and cleaning steps, items to be cleaned, frequency,chemicals to be used, equipment to use, who is responsible etc?38. Are the cleaning schedules completed regularly?39. Is there adequate equipment and facilities to undertake cleaning effectively?40. Is the cleaning equipment clean, in good repair and stored appropriately afteruse?41. Are sanitisers for work surfaces readily available for use during foodpreparation?42. Are cleaning chemicals made up correctly?43. Are MSDS readily available?44. Is any verification of cleaning effectiveness regularly conducted?45. Are all cleaning chemicals store separately from food areas?46. Are all cleaning chemicals in clearly labelled containers?47. All new equipment has been included in the Cleaning Schedule (Form 12)48. The dishwashing machine is operating correctly and maintained in good order(i.e. Wash tanks are emptied and refilled with clean water regularly) Maintenance of Premises and Equipment49. Is all the equipment in good repair and facilitate cleaning50. There is sufficient and well maintained:- LightingVentilationDrainage51. All reported equipment defects are being dealt with effectively52. Unused or broken equipment is removed from the premises53. Fittings such as benches are free from cracks and crevices, in good condition54. Food service equipment such as boards/ crockery is free from cracks and chips55. All major pieces of equipment such fridges, freezers ovens, hot holdingequipment, cold holding equipment are fitted with working temperaturemonitoring gauges56. All fixed temperature monitoring gauges have been calibrated at least in thepast six months57. All probe thermometers have been calibrated monthly and any without a 1 Ctolerance disgarded58. Is the premises in good repair with clean drains, no peeling paint, no holes orgaps where pests might enter etc.59. Are there building and equipment maintenance programs and are they beingfollowed?60. Are all light fitting covered or fitted with non-shatter globes?61. All probe thermometers have been calibrated every one month and recorded onthe Daily Food Safety Checklist (Form 2)Sample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit ChecklistCritical ItemCompliantYESNOCompleted/ ActionedPest control 62. There is no evidence of pest or rodent activity63. Records of pest control visits and the treatments administered are kept64. There is a pest control contract on-site65. There is a map of all bait stations66. Pest sightings are reported by staff67. There is a record of all MSDS for all pest control chemicals used68. Have actions been taken and recorded when there has been evidence of pestactivity?69. External openings are adequately sealed to prevent entry of pests Waste 70. Waste is removed when bins are ¾ full71. Are waste disposal bins identifiable from food storage bins?72. Are waste disposal bins identifiable from food storage bins?73. Waste containers are covered, kept clean and emptied after each work period74. The refuse storage area is separated from the food preparation areasPersonal Hygiene 75. Daily hygiene practices are monitored by the Co-ordinator and all correctiveactions completed76. There are sufficient hand-washing facilities installed in all food handling areas77.Warm waterSoapPaper toweling78. Food handlers wash their hands as often as necessary 79. Food handlers use gloves appropriately and correctly80. All jewelry including watches is removed prior to commencing direct foodhandling81. There is no evidence of eating or smoking in food preparation areas 82. Kitchen personnel wear appropriate protective clothing and protective headcoverings83. All staff understand their responsibilities with regards reporting of illness 84. Sick staff are excluded from working with food85. There is a first-aid box available/ wounds are covered with coloured, waterproof dressings86. Are staff aware of food safety practices and their responsibilities? 87. Are staff aware they must not be at work when they may be suffering from afood borne illness or condition?88. Are staff trained in food hygiene?CompliantYESNOCritical Item Completed/ ActionedTraining and Induction89. All staff training is up-to-date and recorded on the Food Safety TrainingRegister (Form 8)Sample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit Checklist90. all staff have been provided with the Food Safety Training Handouts (Form9)91. All new staff have been taken through an induction covering reporting of illness,correct hand washing / correct use of gloves, and personal hygiene standards92. All staff have appropriate skills and knowledge in food hygiene93. Staff training records are up-to-date Non-Conforming Product and Complaints94. All incidents, complaints and non conforming products are recorded on the NonConforming Product and Complaint Form (Form 11) and all correctiveactions have been implemented Product Recall95. Any recall event have been implemented as per the procedures96. Any recalls have been recorded on the Product Recall Form (Form 12) Food Preparation97. Is the 2hr/4hr rule not exceeded for the sum of all steps performed at roomtemperature including preparation distribution and service? 98. Is preparation scheduled so that foods that do not contain allergens can beprepared without contaminating them eg gluten free foods prepared beforegluten containing foods?99. Are salads and other raw vegetables sanitised prior to serving? 100. Where a chemical sanitiser is used are there records to show levels aremaintained?101. Correct use of equipment/ utensils prevents cross-contamination102. Is there documentation to show that the cleaning program is followed?103. Have appropriate corrective actions been taken and recorded where problemsarose concerning food preparation?104. Are work surfaces, utensils and equipment clean and is there105. Are chemicals stored in a manner to prevent contamination?106. Is the risk of foreign objects (physical items) controlled to preventcontamination?107. Is equipment working and well maintained in this area?108. Is equipment installed to facilitate effective cleaning in this area?109. Is food waste disposed of efficiently and appropriately?110. Are waste bins emptied regularly?111. When questioned are staff aware of the risks when handling food?112. Are staff wearing appropriate protective clothing?113. Are staff following good hygiene practices?114. Are staff who are not in good health kept away from direct contact with food?115. Are there adequate hand washing and drying facilities for staff?Sample Food Safety Audit Checklist 2010 Version 1 FISHERKIDD @ Associates Pty Ltd

Sample Food Safety Audit ChecklistCritical ItemCompliantYESNOCompleted/ Actioned 116. When questioned are staff knowledgeable in personal hygiene practices?117. Are staff personal belongings stored in appropriate manner and not at risk ofcontaminating food or equipment during preparation?Thawing 118. Are food products thawed under refrigeration?119. Are raw products thawed separately from cooked products to prevent crosscontamination?120. Are products being thawed covered, and or wrapped and labelled? 121. Items that are thawing in cool rooms labeled with a sticker that specifies:- Dateremoved from the freezer122. All thawing products labeled 123. Thawed products are used within 3 days of removal from the freezer124. Have appropriate corrective actions been taken and recorded whereverproblems have occurred?125. Are foods covered during thawing? Cooking 126. The Food Safety Log (Form 6) is up-to-date and all corrective actionscompleted127. Have the product monitoring forms been completed? 128. Are all foods handled with utensils or where direct hand contact is required, arefresh gloves worn?129. Has appropriate corrective actions been taken and recorded where problemsarose?130. Are cooking times and temperatures satisfactory and monitored by staff? 131. Are all necessary steps taken to prevent the likelihood of food beingcontaminated with microorganisms or allergens during the cooking process?132. Are staff following good hygiene practices? 133. When questioned are staff knowledgeable in personal hygiene practices?134. Is the equipment and utensils clean prior to use for cooking?135. Is the working environment in a clean and sanitised condition at the start andmaintained as practicable as possible during the cooking process?136. Is the flow of food such that there is no likelihood of cross contamination fromraw unprocessed food to ready to eat food?137. Are staff not in good health kept away from direct contact with food ? 138.