Food Safety is a critical part of our business; it is paramount to ensuring the safety of our customers and maintaining our Brand Standards every day. Following our processes and procedures is critical in achieving Food Safety.
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Unannounced Food Safety Visit
From the 1st of March to 31st of October is our Unannounced Food Safety Visit (UFSV) window. The visit is designed to evaluate and ensure restaurants meet McDonald’s standards for Food Safety. It is critical that we follow all our Food Safety processes, cleaning processes and all procedures at all times to ensure that each restaurant passes the visit, and more importantly, we are keeping our customers safe.
Visit Resources
Visit Resources
To be displayed on manager clipboard.
Full visit questions, points and how to achieve a pass for each question.
Visit FAQ's
Visit FAQ's
Who conducts the UFSV?
The UFSV is conducted by Ecosure, one of McDonald’s approved third-party vendors.
When does the UFSV take place?
The UFSV is completed unannounced inline with the below visit guidelines for 2026.
Between 1st March 2025 and 31st October 2026
Visits start from 8 am and cannot start after 5 pm
No visits can commence between 12 pm and 1:30 pm
No visits on weekends (Saturday and Sunday)
No visits on Public Holidays
How is the UFSV scored?
The UFSV consists of 33 questions:
8 Critical Questions: 100% achievement required.
24 Scored Questions: 80% achievement required.
1 Non-Scored Diagnostic Questions: For informational purposes.
How long does the UFSV take?
The UFSV is anticipated to take between 60-90 minutes.
What do I do when the Food Safety Consultant from Ecosure arrives?
Check their ID
Ask them to sit in dining room whilst you notify licensee and re-assign responsibilities (maximum 5mins allowed)
Call Licensee/Restaurant Manager to notify them
Set area leaders and let them know what to do whilst the visit is taking place
Ask the Consultant to sign in via contractor/visitor QR code
Provide a breif safety orientation to identify exits, harards and emergency instuctions.
Show the Consultant the UFSV Folder on the Manager Hub
Follow the Consultant as they complete the visit travel path and answer any questions they have to verify your knowledge.
Demonstrate food safety integrity checks for 1 red and 1 white meat product.
Listen to recap provided by Consultant.
Food Safety Supervisor Information
Our Food Safety Supervisors (FSS) assist our restaurants in preparing and serving safe food to our customers by advising, supervising and monitoring food handlers preparing food and beverages in the restaurant. In the event that your restaurant's Food Safety Supervisor/s are not in the restaurant when needed, please contact them by their mobile phone numbers listed on the 'Food Safety Supervisor Poster'. All FSS's are able to be contacted in the event you are unable to contact your restaurant's FSS.
Brunswick Street Mall
Brunswick Street Mall
Display poster on manager office noticeboard.
Central Station
Central Station
Display poster on manager office noticeboard.
Queen Street Mall
Queen Street Mall
Display poster on manager office noticeboard.
Salisbury
Salisbury
Display poster on manager office noticeboard.
Windsor West
Windsor West
Display poster on manager office noticeboard.
Health Department Visit Procedure
In the event of a Health Department Visit, the below procedure must be followed:
Obtain proof of identification.
Ask the Inspector the reason for the visit.
Inform the inspector that you are notifying your boss of the visit. Please contact your FSS, RM, Supervisor, Compliance Manager or Licensee.
Give the Inspector a brief safety orientation before allowing entry behind the counter (i.e. identify emergency exits and hazards).
Walk through the restaurant with the Inspector and assist where necessary (do not attempt to answer questions that you do not know the answer to, you can always get back to them once you have sourced the correct answer).
Take notes as points arise.
If food samples need to be taken, take a duplicate sample at the same time and refrigerate (unless sample is taken directly from the freezer, then it should remain frozen). Store the sample in a cup with a lid or wrapped in bag and mark “do not discard”. Make a note of the date codes used in the product being sampled. Keep samples for 48 hours and then discard.
When the Inspector is leaving, escort them out and ask then whether further follow-up will be required.
Notify Restaurant Manager or Licensee of the visit.
After Inspector has left, complete a Donesafe Event/Incident Report including the following information:
A list of products sampled and notes taken.
Product codes of any sampled products. A detailed description of the details of the visit. List of actions
required as requested by the inspector.Actions required as a result of the visit.
Showing our food is safe
During a Health Department Visit, a Council or Health Officer may ask the Restaurant to provide food safety records or demonstrate procedures. If the Officer is not satisfied with the demonstration, they may ask for more information e.g. procedures, training records, or checklists.
Demonstration of Food Handler Training Including Crew and Managers
Fred Training
Food and Restaurant Hygiene FredDoc
The restaurant can demonstrate this by utilising the ‘AUS RBIT Completions Report’ on Campus.
If an Officer would like to view the specific training, the Shift Manager can open Fred and go to the specific FredDoc live on the Fred platform.
Management Courses
Leadership Transitions Course
The restaurant can demonstrate this by utilising the ‘Curriculum Completion Report’ on Campus.
BrandMate
Management Food Safety Rationale Review (6 Monthly)
This report can be pulled from BrandMate using the Food Safety Changes report
BrandMate Additional Checklists - Management Verification
Additional checklists can be used in BrandMate to verify Managers on the completion of Daily Food Safety.
Demonstration of Food Safety procedures and processes
When providing information to Council, verbally explain what our procedures are first. If they ask for more information, some procedures can be demonstrated, other resources can be shown to Council as an example.
Cleaning checklists
BrandMate temperature records for Milk and Martin Brower deliveries
Crew training reports showing Crew have been trained on required stations
Daily Food Safety Checklists
Monthly Food Safety Procedures Verification
Donesafe incident investigation in the event of a Food Safety Incident
PQRG
Secondary timer procedures e.g. digital or printed
Cleaning procedures and instructions for chemical use
Planned maintenance completion e.g. equipment is calibrated and in working order
Glove procedures
Appearance requirements
UHC timers and waste procedures
RPC process
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