Safe Food Handling Procedures Project 1

Australian and New Zealand Standards for Safe
Food Handling Procedures
Food Safety Audit

Project 1
eVersity
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FOOD SAFETY AUDIT TEMPLATE
1. Completed Food Safety Audit Report for 'Taste of Seasons'
Section Description/Details
Audit Date 11/24/2023
Auditor's Name Marivic Vicente
Location/Section Conrad Pasay, Manila, Metro Manila
Overview Taste of Season generally demonstrates good food safety practices. However, there are a few areas where
improvements can be made.
Some raw meat and poultry products are stored above the recommended cold storage temperatures
Audit Findings (40°F or 4°C). Handwashing sinks are not always equipped with soap, paper towels, and a
wastebasket.
Taste of Season failed to maintain consistent receiving temperature records for perishable foods,
Non-conformities potentially compromising food safety and increasing the risk of microbial growth.
Food safety regulations for failing to maintain proper handwashing practices, leading to the
Violations potential for contamination of food and increased risk of foodborne illness.
Proper labelling and identification of food items for accurate storage and
Commendable Practices tracking. Proper use of color-coded cutting boards and utensils to
prevent cross-contamination.
Reinforce handwashing protocols and implement clear separation strategies for raw and cooked
Recommendations foods.
Provide regular food safety training for all employees, emphasizing the importance of proper
handling, preparation, and storage of food.
Section Hazard Analysis Critical Control Point (HACCP)
Taste of Season demonstrates a commitment to food safety, but there are some areas where
Feedback improvements can be made.
FSA006 EVT-001 ANZ SAFE FOOD HANDLING PROCEDURES- PROJECT 1 TEMPLATE

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© EVERSITY RESOURCES
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
Access and use of relevant Employees consult with the restaurant's manager or food safety coordinator if they
information from food safety ✓ have any questions about food safety.
program
Follow policies and procedures The restaurant needs to implement and enforce strict policies and procedures to
✗ ensure that food is handled safely and hygienically.
in the food safety program
Control food hazards at critical The employees loaded with the right amount and not full to bursting of their
✓ containers.
control points
Complete food safety monitoring The employees failed to check the temperature increasing the risk of microbial
✗ growth
processes
Identify and report non- Failure to follow personal hygiene rules.

✗
conforming practices
Corrective actions taken for

✓ Some employees are immediate when dealing some practices
identified hazards
Storage conditions selected for ✓

The storage condition was followed
specific food type

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Food stored to protect against
✓
Food was stored correctly against contamination
contamination
Food stored at controlled

✗
The restaurant failed when it comes to temperature
temperatures
Avoidance of cross- ✓
Cooked food was separated from other food and had a good shelving
contamination
Procedures for single-use items ✓ The employees were cautious of using single used items
Use of plastic gloves and other Employees wear disposable plastic gloves whenever they are handling
✓
safety equipment food and using safety equipment
Manufacturer's instructions
✓
The restaurant followed manufacturer's instructions for all single-use
followed for single-use items 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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Australian and New Zealand Standards for Safe

Food Handling Procedures

Food Safety Audit

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

Audit Date 11/24/2023

Auditor's Name Marivic Vicente

Location/Section Conrad Pasay, Manila, Metro Manila

Section Hazard Analysis Critical Control Point (HACCP)

FSA006 EVT-001 ANZ SAFE FOOD HANDLING PROCEDURES- PROJECT 1 TEMPLATE

FOOD SAFETY AUDIT TEMPLATE

Identify and report non- Failure to follow personal hygiene rules.

Corrective actions taken for

Storage conditions selected for ✓

FSA006 EVT-001 ANZ SAFE FOOD HANDLING PROCEDURES- PROJECT 1 TEMPLATE

Food stored at controlled

FSA006 EVT-001 ANZ SAFE FOOD HANDLING PROCEDURES- PROJECT 1 TEMPLATE

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