Audit Checklist
Name of Owner / Proprietor:
Changes to business ownership / operation:
Name of facility:
Address:
Telephone:
Fax:
Email Address:
Date of audit:
Date of previous audit:
Reason for visit:
Current audit frequency:
Business representatives:
Auditor representatives:
Legend
N/A

Not applicable to this business
Complies with requirement

/
Does not comply with requirement
Generally compliant but there is some
area of non-compliance
Part A – FSP & Record Review
 or 
REQUIREMENT – FOOD SAFETY PROGRAM
(Std 3.2.1)
1.
Is there evidence that all food handling operations have been identified?
(e.g. by use of process flow chart).
2.
Is there evidence that these activities have been assessed for potential hazards?
(Physical, Microbiological, Chemical)
3.
Are there documented controls for each identified food safety hazard (Including those in Support
Programs)?
4.
Have foods that are high risk for Listeria and those used for texture modified diets been identified as
hazards and are they being adequately managed? (Listeria management is not a requirement for childcare
sector)
Version 2 2015
Page 1
 or  REQUIREMENT – FOOD SAFETY PROGRAM
(Std 3.2.1)
PROCESS CONTROLS
Nominated
Controls
or 
Nominated Critical Limit
Nominated Corrective Action
Receipt
Storage
Thawing
Preparation
Cooking
Cooling
Reheating
Service
Delivery
(on-site)
Transport
Dishwasher
5.
Are the identified controls adequate for the products / processes? If any critical limits are not generally
accepted or mandated by food safety standards have they been validated? Are corrective actions clearly
defined and appropriate?
6.
Are the requirements for process monitoring clearly defined, including specific staff responsible, frequency
of monitoring required and specific record to be used?
7.
Are all required records available for audit and easily identified?
8
Are records maintained for all corrective actions taken when control measures are not complied with?
9.
Does internal audit check that all monitoring records are present, review any deviations and provide
verification that identified hazards are kept under control?
10.
Does the business conduct a review at least annually to ensure the adequacy of the program; does it
highlight any deviations and indicate corrective actions?
Version 2 2015
Page 2
 or 
REQUIREMENT – CONTROL
(Std 3.2.1 & 3.2.2)
RECEIVAL
11.
Are staff conducting visual examination of all foods on receipt and recording temperatures / condition of
incoming Potentially Hazardous Food?
COLD AND FROZEN STORAGE
12.
Are the temperatures of all fridges and freezers monitored, recorded and under control?
THAWING
13.
Does the business have a documented thawing procedure and is this monitored and recorded?
COOKING
14.
Are all foods cooked to the specified limit and are temperatures monitored and recorded?
COOLING
15.
Is the process used for cooling documented and able to comply with the specified limit, are temperatures
monitored and recorded?
REHEATING
16.
Are all foods reheated (if required) to the specified limit and are temperatures monitored and recorded?
SERVING
17.
Is the serving procedure documented and recorded, is food served to the client within a defined and
monitored time? Do service timeframes require the management of hot-holding?
DELIVERY
18.
Is food being transported under appropriate temperature control or delivered within a defined and
monitored time?
Version 2 2015
Page 3
REQUIREMENT – SUPPORT PROGRAMS
(Std 3.2.2)
 or 
SKILLS & KNOWLEDGE
19.
Are records of staff Skills & Knowledge kept, is the business providing appropriate training relating to food
safety?
FOOD HANDLER HEALTH & HYGIENE
20.
Does the business have a policy for food handler health & hygiene? Does it give adequate consideration
to reducing potential contamination such as hair covering, protective clothing, and permissible jewellery?
Does it include the management of food borne illness in staff?
SUPPLIERS
21.
Is there a policy on purchasing? Does it consider donations and other foods not suitable for this sector?
22.
Is a list kept of suppliers? Does it detail approval criteria?
RECALL & DISPOSAL
23.
Is there a documented food recall plan if required? Does it include a procedure to deal with recalls from
suppliers?
24.
Does the business have a documented procedure to ensure that food for disposal is labelled and kept
separate?
CLEANING & SANITATION
25.
Are there documented cleaning & sanitising procedures / schedules / records?
26.
If used, what is the specified final rinse temperature of dishwashers? Is this checked and recorded?
TEMPERATURE & CALIBRATION
27.
Is the calibration method documented and frequency specified? Is there compliant calibration or
verification evidence for all monitoring devices: thermometers & probes / coolrooms, fridges &
freezers / dishwashers?
Version 2 2015
Page 4
 or 
REQUIREMENT – SUPPORT PROGRAMS
(Std 3.2.2)
PEST CONTROL
28.
Is there an effective and adequately recorded pest control program?
MAINTENANCE
29.
Does the business have a system to maintain the food premises, fixtures, fittings and equipment in a good
state of repair and working order?
PREMISES – Potable Water
30.
If the business is using rainwater for drinking or food preparation do they manage it in compliance with the
Safe Drinking Water Act?
Part B – Inspection / Observation
 or 
REQUIREMENT – CONTROL
(Std 3.2.2)
DRY STORAGE & PACKAGING
31.
Are foods protected from contamination and clearly identified?
32.
Is the packaging material fit for intended use, protected from and not likely to cause contamination?
Are single use items protected from contamination?
COLD & FROZEN STORAGE
33.
Are foods protected from contamination and clearly identified?
PREPARATION
34.
Raw / unprocessed foods separated from cooked / processed / RTE foods?
No potential for physical, chemical or cross-contamination?
Version 2 2015
Page 5
REQUIREMENT – CONTROL
(Std 3.2.2)
 or 
PREPARATION
35.
Are food contact surfaces, utensils, equipment and chopping boards properly cleaned and sanitised
before use?
36.
Is the time that PHF is out of temperature control monitored and / or controlled? Is there evidence of
compliance with thawing policy?
SERVING
37.
Is food kept covered and protected from contamination? If site is hot-holding are temperatures adequate?
DELIVERY
38.
Is food protected from contamination?
FOOD HANDLER HEALTH & HYGIENE
39.
Does visual observation confirm compliance with hygiene policy? Do staff demonstrate adequate skills
and knowledge?
40.
Hand washing stations adjacent to work areas? Are all hand washing stations supplied with warm running
water, soap and suitable drying tools? Is there evidence of frequent hand washing?
 or 
REQUIREMENT – SUPPORT PROGRAMS
(Std 3.2.2)
CLEANING & SANITATION
41.
Are premises and fittings clean and are food contact surfaces clean and sanitary?
42.
Are all equipment and utensils used in a clean and sanitary condition prior to use and stored to prevent
contamination?
43.
Are cleaning chemicals (and any other required chemicals) stored well separated from food?
Version 2 2015
Page 6
 or 
REQUIREMENT - SUPPORT PROGRAMS
(Std 3.2.2)
TEMPERATURE & CALIBARTION
44.
Does the business have a temperature measuring device that is readily accessible and able to accurately
measure the temperature of PHF to +/- 1°C?
PEST CONTROL
45.
Are all practicable measures being taken to prevent pests entering the premises with no visual evidence
of pests?
WASTE DISPOSAL
46.
Internal rubbish placed in plastic lined bins and emptied frequently? If unlined are bins part of cleaning
schedule?
47.
Is there a separate external waste disposal area and is it kept clean?
 or 
REQUIREMENT – PREMISES
(Std 3.2.3)
48.
Floors Walls & Ceilings – are they sealed, non-absorbent surfaces, able to be easily and effectively
cleaned and in good repair? Are ceiling materials appropriate for the area?
49.
Fixtures, Fittings and Equipment? Are they in good repair, able to be easily and effectively cleaned and
not likely to contaminate food?
50.
Is there sufficient lighting for the activities conducted? Is there sufficient ventilation?
51.
Are there windows in production area, do they open and are screens in good repair. External openings
adequately sealed to prevent entry of pests?
52.
Is there adequate drainage of floors?
Does the business have an effective sewage and waste water disposal system?
53.
Are adequate storage facilities available for clothing and personal effects?
54.
Are adequate toilet facilities available for food handlers?
55.
Is the space and layout of food preparation and storage areas adequate?
Version 2 2015
Page 7
 or 
ADDITIONAL REQUIREMENT
 or  REQUIREMENT - ADDITIONAL
REQUIREMENT
Version 2 2015
Page 8