NB: Assessment report contains findings from date/time of inspection only
Stall holder Name:
Description of Stall/Vehicle:
1. Food business is currently registered?
2. Food Safety Supervisor has been appointed FSS certificate is available for sighting by EHO?
Foods stored up off the floor/ground?
4. Food protected from the possibility of contamination; food receipt, storage, display and transport
5. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees, above 60 degrees Celsius . Frozen food is hard frozen
6. Hand washing station with water, liquid soap and paper towelling?
7. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc. - 1
8. Food handlers have clean clothing, waterproof covering on bandages
Adequate washing up facilities?
22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) Accurate to +/- 1 degree Celsius
26. Live animals not permitted in areas in which food is handled
29. No signs of insect infestation or rodent activity in premises
30. General design and construction of premises appropriate
31. Adequate supply of potable water available
32. Premises has adequate waste water disposal system
33. Premises has adequate storage facilities for garbage and recyclable matter
37. Fixtures, fittings and equipment are able to be effectively cleaned and where necessary sanitised
38. Adequate ventilation is provided within the premises
40. Premises, fixtures, fittings and equipment in a good state of repair and working order
42. Food labelling complies with the Food Standards Code
- Warning letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
$90 half hour $180 one hour
- Sue Anderson
- Rachael Jenner
- Kristy Bell
- Kerri Watts
- Nilanga Thabrew
The General Manager Ballina Shire Council 40 Cherry Street PO Box 450 BALLINA NSW 2478 Tel 02 6686 1210 Email email@example.com Web www.ballina.nsw.gov.au
This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. inspection are: inadequate cooling & cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene & infected food handlers; inadequate reheating and inadequate cleaning of equipment.
5.Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.
7.Potentially hazardous food is food that has to be kept at certain temperatures to minimize the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.
7.Temperature control means maintaining potentially hazardous food at a temperature of: a.5oC or below or b.60oC or above or c.another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.
9.A food business must when cooling cooked potentially hazardous food, cool the food: a.within two hours - from 60oC to 21oC; and b.within a further four hours - from 21oC to 5oC.
10.A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60oC or above.
11.A food business must, when displaying unpackaged ready to eat food for self service: a.ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay b.provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated; and c.provide protective barriers that minimise the likelihood of contamination by customers.
14.Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, rinsing hands under warm water for a recommended 15 seconds and drying thoroughly on single use towel or air dryer
18.A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: before working with ready to eat food after handling raw food immediately after using the toilet before commencing or recommencing handling food immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or using tobacco after touching his or her hair, scalp or a body opening.
19.A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: a.a person known to be suffering from a food-borne disease, or who is a carrier of a food-borne disease b.a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.
22.Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no accumulation of: a.garbage, except in garbage containers b.recycled matter, except in containers c.food waste d.dirt e.grease f.other visible matter
23.Clean and Sanitary condition means a surface or utensil is: a.clean b.has had applied to it heat and/or chemicals or other process so that the number of microorganisms has been reduced to a safe level
30. General requirements for design and construction of food premises must; (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and, if necessary, sanitising and (d) to the extent that is practicable exclude dirt, dust, fumes, smoke, not permit the entry or harbourage of pests. 31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements. 33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned. and to clearly see food and equipment they are handling. 38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.
31.Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.
33.Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.
34.Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.
38.Adequate ventilation (natural or mechanical (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.