Australian and New Zealand Standards for Safe

Food Handling Procedures

Food Safety Audit

Project 1
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eVersity
 FOOD SAFETY AUDIT TEMPLATE

1. Completed Food Safety Audit Report for 'Taste of Seasons'

Section Description/Details

Audit Date December 15, 2023

Auditor's Name Daniel M. Prieto

Location/Section BSITM - TTO 1 1RR 1

On December 15, 2023, a food safety audit was conducted for Taste of Seasons, revealing
several key observations during the assessment.

Overview

The study identified areas of compliance and non-compliance with food safety standards
and regulations.

Audit Findings

Non-conformities Inconsistent documentation of employee training records related to food safety practices.

The staff areas lack posted signage regarding handwashing procedures.

Violations

The staff demonstrated proper use of disposable gloves during food handling, observing
proper separation and storage of raw and cooked food items.

Commendable Practices

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 Implement a comprehensive training documentation system for staff, ensuring consistent
record-keeping, and install clear signage in staff areas outlining proper handwashing
procedures.

Recommendations

The audit report is designed to provide a concise and organized summary of the findings,
facilitating easy reference and subsequent action.

Section

provides an open forum for any additional comments or feedback regarding the audit
process.

Feedback

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

FOOD SAFETY AUDIT TEMPLATE

2. Filled out criteria checklist for 'Taste of Seasons' Food Safety Audit

Meets Standard
Criteria/Component (✓ or ✗) Comments/Notes

✅
During the audit, the staff demonstrated a comprehensive understanding of
Access and use of relevant the food safety program's relevant information.
information from food safety
program

Follow policies and procedures ✅

Staff consistently followed policies and procedures, ensuring a safe food
in the food safety program

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 handling environment.

❌
The temperature monitoring system in refrigeration units requires
improvement in critical control points.
Control food hazards at critical
control points

✅
The audit successfully completed the necessary food safety monitoring
processes.
Complete food safety monitoring
processes

❌
report revealed that there was a lack of consistent documentation and
reporting of non-conforming practices.
Identify and report non-
conforming practices

✅
During the audit, corrective actions were promptly implemented to address
identified hazards.
Corrective actions taken for
identified hazards

✅
The food types were found to be stored in adequate conditions.
Storage conditions selected for
specific food type

✅
Food storage practices are effectively safeguarded against contamination.
Food stored to protect against
contamination

❌
The temperature control for stored food requires improvement.
Food stored at controlled
temperatures

Avoidance of cross- ✅
Appropriate measures were implemented to prevent cross-contamination.

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 contamination

✅
proper procedures for single-use items were consistently followed.

Procedures for single-use items

✅
staff demonstrated the proper use of safety equipment, including plastic
gloves.
Use of plastic gloves and other
safety equipment

✅
manufacturer's instructions for single-use items were consistently followed.
Manufacturer's instructions
followed for single-use items

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

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