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.

Commendable Practices
Recommendations
Proper labelling and identification of food items for accurate storage and
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
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.

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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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