This article provides a checklist of questions to improve your approach to food safety.
Staff Training
Are all team members Food Safety Level 2 certified?
Do you have records of their certificates on-site?
Are team members trained in other key areas such as:
Allergen awareness
Fire safety
HACCP
First aid
Food Storage & Organisation
Do you have a clear system for organising fridges (e.g. raw meat never stored above ready-to-eat foods)?
Do you regularly check fridge and freezer temperatures?
Fridges should be kept between 1–8°C
Freezers should be -18°C or below
Do you keep a written log of these checks?
Cooking & Holding Temperatures
Do you regularly check that food is cooked to a core temperature of 75°C for at least 30 seconds?
If operating Little Bao Boy, do you monitor hot-holding temperatures?
Food should be held at 63°C or above
Do you maintain records for all temperature checks?
Policies & Posters
Is your site displaying the Food Safety Act poster, signed by a manager?
Do you have a signed Food Policy on-site?
This should detail procedures for training, food handling, storage, and cleaning.
Keeping accurate records and ensuring all staff are trained and compliant will help maintain high food safety standards—and avoid costly issues during inspections.