Food Handling Controls
- Food receipt - Is all food protected from contamination?
- Are supplier details available for food on the premises and all food items labelled appropriately (with a prescribed name where applicable)?
- Are all practical measures taken to ensure potentially hazardous food is received under temperature control?
- Food Storage - Is all food protected from contamination?
- Are food storage conditions appropriate?
- Is potentially hazardous food stored under temperature control?
- Food Processing - When processing, is all food: safe and suitable; prevented from being contaminated; and adequately processed to make safe.
- Are potentially hazardous ready-to-eat food out of temperature control for minimum time while being processed?
- Is potentially hazardous food cooled/reheated correctly?
- Food Display - Is food on display protected from contamination?
- Are self-service areas supervised, with separate utensils and protective barriers?
- Is potentially hazardous food displayed under temperature control?
- If potentially hazardous food is not displayed under temperature control, is there a documented alternate method of compliance?
- Food Packaging - Is food packaged in a manner that protects it from contamination, using appropriate material?
- Food Transportation- Is all food protected from contamination during transportation?
- Food Transport Vehicles - Are food transport vehicles suitable?
- Is all potentially hazardous food transported under temperature control?
- Food Disposal - Is food for disposal kept separately from all other food and in a designated area?
- Food Recalls - Is there a documented recall system in place?