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Check-list for achieving an A Food Grade in Auckland

Posted by on in Food Safety Training



Critical items

  • Pest control: There are no discernible pest control issues i.e. no evidence of weevils, cockroaches, mice or rats
  • Temperature control: Dishwashers are working to the required temperatures. Refrigerators/ freezers are working to required temperatures (e.g.4C and -18C as appropriate)
  • Food protection: Is food stored to protect from contamination e.g. red meat should not drip on other food, food stored in the open must be covered and protected from contamination, sneeze guards must be in place for displayed food, etc
  • Premises are well cleaned and well maintained, and meet the standards of the Food Hygiene Regulations e.g. sinks / hot water, etc

High priority items

  • Staff are trained and aware of food protection and food safety practices
  • Public display of registration certificate and current grading certificate
  • Hand washing practices – good awareness of issue and dedicated hand washing basin available with hot and cold water
  • Adequate cleaning / sanitising schedule and pest control plan in place – all of which should be available for inspection
  • Adequate ventilation for cooking of food
  • Meets building code requirements (e.g. provision of toilets) or applicable building standards

Email This email address is being protected from spambots. You need JavaScript enabled to view it. for a copy of the latest Auckland City Food Safety By-Law 2013, and for food safety training that covers these elements.

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