F&B Safety Audit

This complete inspection checklist can be used to evaluate the compliance with food safety regulations and good hygiene practices in food preparation areas. This reduces the likelihood of foodborne illnesses and helps businesses prevent legal and regulatory problems.

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F&B Safety Audit



Supplier Program

1. The Approved Supplier List is up to date


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2. All new commercial suppliers of potentially hazardous foods have been provided with An Approved Supplier Form ?


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Cooling

1. If cooling in refrigerator or cool room, are foods kept covered?


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2. Are food containers dated and labelled with the product name prior to cold storage?


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Storage

1. Are foods stored to prevent cross contamination from raw to cooked products in storage areas?


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2. Are storage areas free of evidence of pests?


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3. Are foods free from allergens stored so that they cannot be contaminated by foods containing allergens?


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4. Are refrigeration appliances calibrated on a regular basis (at least once every six months)?


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5. Are chemicals and cleaning products stored away from food storage areas?


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Food Preparation

1. Are there adequate hand washing and drying facilities for staff?


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2. Is preparation scheduled so that foods that do not contain allergens can be prepared without contaminating them eg gluten free foods prepared before gluten containing foods?


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3. Are staff personal belongings stored in appropriate manner and not at risk of contaminating food or equipment during preparation?


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4. Are chemicals stored in a manner to prevent contamination?


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5. When questioned are staff aware of the risks when handling food?


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Customer/ Internal Complaints

1. Is the action taken recorded as a result of this complaint/non-conformance?


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Product And Process Changes

1. Have training records been updated in accordance with your system requirements?


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2. Have changes to process been approved and incorporated into the Food Safety Program?


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3. Have all menu recipe changes been approved and documented?


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4. Have changes to equipment been approved and incorporated into the Food Safety Program (eg cleaning, maintenance, calibration programs)?


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5. Are complaints acted upon and system changes implemented if required?


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6. Are these available at the receiving area?


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Food Safety Program Management System

1. The most recent internal food safety audit was conducted no longer than 12 months ago?


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Personal Hygiene

1. Are staff aware of food safety practices and their responsibilities?


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2. Are staff aware they must not be at work when they may be suffering from a food borne illness or condition?


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3. Kitchen personnel wear appropriate protective clothing and protective head coverings?


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Waste

1. Are waste disposal bins identifiable from food storage bins?


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2. Waste containers are covered, kept clean and emptied after each work period?


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Cleaning

1. Are cleaning chemicals made up correctly?


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Pest Control

1. There is a record of all MSDS for all pest control chemicals used?


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2. There is a pest control contract on-site?


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Reheating

1. Is the food reheated in appropriate food containers?


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2. Are all necessary steps taken to prevent the likelihood of food being contaminated after the reheating process?


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3. Has corrective action been taken and recorded where problems arose?


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Transportation

1. All foods are stored in suitable containers to maintain temperature control during transit?


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2. All food items are covered in a way to eliminate contamination?


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3. Have appropriate corrective actions been taken and recorded where problems have occurred?


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Food Preparation

1. Is the risk of foreign objects (physical items) controlled to prevent contamination?


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2. Have appropriate corrective actions been taken and recorded where problems arose concerning food preparation?


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3. Correct use of equipment/ utensils prevents cross-contamination?


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Cooling

1. Are all necessary steps taken to prevent contamination during the cooling down process?


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2. Cooked foods are cooled to 21oC or below within two hours and 5oc or below within a further four hours


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3. Is the food covered where practicable while cooling down / after blast chilling?


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4. Is there adequate control to prevent likelihood of cooked and ready to eat foods becoming contaminated by raw unprocessed food?


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5. Are cooling down times and temperatures satisfactory and monitored by staff? Is documentation available?


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6. Have appropriate corrective actions been taken and recorded where problems have occurred?


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Hot Holding

1. Are all necessary steps taken to prevent the likelihood of food being contaminated during the holding process?


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2. Is the risk of contamination of the food while in display units controlled?


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3. Have appropriate corrective action been taken and recorded where problems have occurred?


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Plating/ Packing/ Service

1. Are all necessary steps taken to prevent the likelihood of food being contaminated during the serving process?


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2. Have appropriate corrective actions been taken where problems have occurred?


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3. Is food covered where ever possible while being plated and served?


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Cooking / Storage

1. Are all foods handled with utensils or where direct hand contact is required, are fresh gloves worn?


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2. Are cooking times and temperatures satisfactory and monitored by staff?


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3. Are all necessary steps taken to prevent the likelihood of food being contaminated with microorganisms or allergens during the cooking process?


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4. Is the working environment in a clean and sanitised condition at the start and maintained as practicable as possible during the cooking process?


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5. Is the flow of food such that there is no likelihood of cross contamination from raw unprocessed food to ready to eat food?


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6. Has appropriate corrective actions been taken and recorded where problems arose?


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7. Have appropriate corrective actions been taken and recorded?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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