Cool Storage Temperature Record

Food Safety Audit Review Worksheet Reference: Compliant =  Non Compliant = 

Royal Children’s Hospital Mental Heath Services (RCHMHS), Banksia Unit Auditor’s Name: Audit Date:

Purchasing  or  Comment Is the Banksia Unit registered and operating under a Food Safety Program? Are all suppliers registered and operating under a Food Safety Program?

Receiving  or  Comment Are products arriving at the correct temperature e.g. cold foods at or below 5°C, frozen foods frozen and hot foods at or above 60°C? Do products have appropriate use-by dates? Are products/packaging damaged in any way upon delivery? Are raw and ready-to-eat foods separated during delivery? Are delivery trolleys, containers, vehicles and delivery personnel clean? Is the temperature of 1 - 2 cold and frozen foods checked and recorded on delivery? Are products transferred to storage areas rapidly (within 15 minutes)? Is the delivery vehicle record completed monthly?

Dry Storage  or  Comment Are storage areas clean? Are products safe from cross contamination due to chemical, physical or biological contaminates? Is there adequate storage for the range of products supplied? Are any foods stored on the floor? Are foods used before their use-by date? Are opened products covered/in containers with tight fitting lids and labeled (if necessary) and marked with date of opening? Are procedures for stock rotation in place? Is the packaging material being stored hygienically? Is the Dry Goods Storage record completed fortnightly?

Cool Storage  or  Comment Are fridges clean? Are products safe from cross contamination due to physical or biological contaminates? Do all fridges have thermometers? Are storage temperatures at or below 5oC? Is fridges well maintained? Are staff checking and recording fridge temperatures 3 times daily and taking corrective action if required? Is there adequate storage for the range of products supplied?

Royal Children’s Hospital – Banksia Unit “Food Safety Audit Review Worksheet” (BU18.2) 18/05/2018 Are raw and ready-to-eat foods stored separately? Cool Storage (continued)  or  Comment Are procedures for stock rotation in place? Are products used before their use-by date? Are all products covered or wrapped or in containers with tight fitting lids? Are all products labeled and dated? Are all prepared and perishable foods discarded after the meal or mid-meal or when the use by date is expired?

Frozen Storage  or  Comment Are freezers clean? Are products safe from cross contamination due to physical or biological contaminates? Do all freezers have thermometers? Are storage temperatures at or below -15oC? Are freezers well maintained? Are staff checking and recording freezer temperatures 3 times daily and taking corrective action if required? Is there adequate storage for the range of products supplied? Are procedures for stock rotation in place? Are foods used before their use-by date? Are all foods covered, wrapped or in containers with tight fitting lids? Are foods labeled and dated?

Defrosting  or  Comment Are all foods defrosted in the fridge (not at room temperature)? Are foods for defrosting marked with date defrosting commenced? Are all defrosted foods used within 24 hours of defrosting? If food is defrosted in the microwave, is it cooked immediately? Are all foods covered during defrosting? Is food for defrosting kept in a separate area to other products? Are any defrosted or partially defrosted products refrozen?

Preparation  or  Comment Are only fresh current use-by date, good quality ingredients used? Are products safe from cross contamination due to chemical, physical or biological contaminates? Are foods prepared quickly so they are out of the fridge for more than 1 hour? Are all ready-to-eat fruit and vegetables that are not peeled or cooked prior to consumption double washed? Are work surfaces, utensils and equipment clean? Is preparation of food adequately scheduled to avoid unnecessary delays? Is personal hygiene of staff satisfactory? Are utensils used for food handling where possible? Are staff wearing uniforms and protective clothing? Are ready-to-eat and cooked foods kept separate and handled with tongs or gloved hands?

Royal Children’s Hospital – Banksia Unit “Food Safety Audit Review Worksheet” (BU18.2) 18/05/2018 Are different tongs used for different ingredients? Are gloves used when directly touching food? Preparation (continued) Is all packaging material, clean, non-toxic and used once only?

Cooking & Reheating  or  Comment Are foods cooked/reheated to temperatures at or above 75C? Are cooked/reheated foods stirred or turned during the process? Are foods reheated once only? Are clean and sanitised cooking equipment and utensils used? Are products safe from cross contamination due to chemical, physical or biological contaminates?

Serving  or  Comment Do staff maintain a high level of personal hygiene? Do staff wear uniforms, clean protective clothing and a cap? Are gloves, tongs and utensils used to minimise contact with food? Are separate utensils used for different foods? Are foods served immediately after delivery? Are foods covered where appropriate? Are hot foods served at or above 60oC and cold foods at or below 5oC? Are the temperatures of one hot food delivered by Western Hospital checked at lunch and dinner daily? Are all leftover meals discarded after the meal service? Are all leftover foods discarded after the mid-meal service? Are products safe from cross contamination due to chemical, physical or biological contaminates?

Delivery of Meals to Patients  or  Comment Are foods delivered to patients as quickly as possible after serving? Are hot meals placed on insulated plates? Are delivery staff maintaining high levels of personal hygiene? Are delivery staff wearing uniforms and clean protective clothing?

Personal Health & Hygiene  or  Comment Do staff know personal hygiene principles? Are staff washing their hands routinely and effectively? Are their adequate hand washing and drying facilities? Do staff practice unhygienic behaviour? Are there suitable first aid facilities (waterproof, blue band aids)? Do staff wear suitable clothing (ie. caps, aprons, uniforms)? Are staff removing protective clothing when leaving the kitchen? Does staff change gloves between tasks, if damaged or at least hourly? Do staff wear any inappropriate jewellery? Are staff fingernails clean and nail polish free? Are staff suffering from any illness or infection likely to cause food poisoning? Royal Children’s Hospital – Banksia Unit “Food Safety Audit Review Worksheet” (BU18.2) 18/05/2018 Do staff use appropriate technique when taste testing food? Do staff store any of their own foods in the kitchen? Personal Health & Hygiene (continued) Has all staff attended a preliminary food safety and hygiene course? Has all staff attended regular food safety updates?

Premises Maintenance & Hygiene  or  Comment Are working areas kept clean? Are walls, floors and ceilings well maintained? Is adequate space allowed around equipment to enable effective cleaning? Are personal belongings kept in the ward kitchen? Are equipment/appliances clean, in good repair and maintained?

Waste Disposal  or  Comment Are standard procedures for waste disposal followed? Are rubbish bins placed appropriately and clearly distinguished? Are rubbish bins durable, leak proof and lined with plastic bags? Is rubbish being collected routinely and hygienically? Are rubbish areas and bins cleaned regularly, away from preparation areas? Are rubbish bags tied before placing in wheel away bins? Is rubbish stored away from food preparation areas in a cool and clean area?

Cleaning & Maintenance  or  Comment Is the cleaning schedule documented and followed? Are cleaning in place for utensils equipment and premises? Are chemicals being used correctly (concentration. contact time)? Is there adequate equipment to undertake cleaning effectively? Do cleaning procedures prevent cross contamination and re contamination? Are cleaning chemicals and equipment stored appropriately and safely? Is the cleaning equipment clean and well maintained? Are staff completing the Cleaning Sign Off Forms? Are dishcloths changed regularly? Are tea towels only used when necessary? Are any spillages cleaned up immediately? Do staff ‘clean as they go’? Is the maintenance policy followed? Are animals, flowers or plants in the kitchen?

Pest Control  or  Comment Is there a pest control program in operation? Is pest control being carried out as required? Are pest problems reported immediately? Are there any potential entry points for pests? Is a Pest Management Service Report completed after pest control procedures are performed?

Royal Children’s Hospital – Banksia Unit “Food Safety Audit Review Worksheet” (BU18.2) 18/05/2018 Temperature Measurement & Calibration  or  Comment Are all thermometers calibrated annually and well maintained? Are sanitising wipes available for temperature probing?

Customer Complaints  or  Comment Is there a customer complaint protocol in place?

Food Recall  or  Comment Is there a food recall protocol in place?

Review Procedures  or  Comment Is the Food Safety Program regularly reviewed and updated?

Banksia Unit Schools Cooking Program – Rushford Annex Are all suppliers registered and operating under a Food Safety Program? Does the qualified teacher operating the program purchase all foods? Are all perishable food covered or wrapped and transported in clean insulated boxes with ice packs to maintain a temperature at or below 5°C in separate containers from non-food items? Are all foods are transported directly from the supplier to the fridge in the kitchen in the Rushford Annex or freezer in the Banksia Unit immediately (within 30 minutes of purchase)? Does the teacher complete the Banksia Cooking Program Record upon delivery of food to the kitchen, daily to check the fridge temperature and storage conditions, weekly for the dry storage pantry, cleaning and to ensure all leftover are removed on Monday afternoon’s to verify safe handling practices?

Royal Children’s Hospital – Banksia Unit “Food Safety Audit Review Worksheet” (BU18.2) 18/05/2018