Information

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

Mobile Food Vendor Vehicle Information

  • Vehicle Registration No.

  • Trading Name of Mobile Food Business

  • Trading Address of Mobile Food Vehicle

  • Proprietor / Company Name

  • Address of Proprietor (registered office of company OR home address of individual)

  • ABN/ACN No.

  • Email Address

  • Phone number

  • Person Interviewed

  • Food Safety Supervisor

  • Food Safety Supervisor Certificate No.

  • Type of food sold

1. Construction and Operation

  • 1.1) The vehicle's design and layout is appropriate for the intended use

  • 1.2) Driving compartment is separate to food area (recommended)

  • 1.3) Floors are impervious and easy to clean

  • 1.4) Construction and finish of wall and ceiling surfaces are satisfactory

  • 1.5) Cupboards and counter surfaces are satisfactory

  • 1.6) Design of cupboards and counters facilities easy to clean underneath and behind

  • 1.7) Openings are protected to minimise entry of dust, pests and other contaminants

  • 1.8) Adequate supply of potable water is available in the vehicle.<br>Note: 'adequate' means enough potable water to ensure effective hand and utensil washing.

  • 1.9) The vehicle has an accessible hand wash basin at all times

  • 1.10) The vehicle has liquid soap, single-use towels and warm water available at the hand wash basin(s)

  • 1.11) Ventilation is sufficient to remove fumes, smoke, steam and vapours

  • 1.12) Artificial lighting is adequate

  • 1.13) Waste disposal systems are satisfactory

  • 1.14) The vehicle and equipment are in a good state of repair and working order

2. General Food Safety Requirments

  • 2.1) Food is obtained from reputable suppliers

  • 2.2) Food is protected from contamination during transport

  • 2.3) Food is packaged in a manner and using materials that protects it from contamination

  • 2.4) Potentially hazardous foods are only received at the correct temperature and within date coding

  • 2.5) Raw food is stored separately from prepared or ready-to-eat food

  • 2.6) The refrigerator or microwave oven is used when thawing frozen food

  • 2.7) Cold, ready-to-eat, potentially hazardous food is stored at or below 5°C

  • 2.8) Hot, ready-to-eat, potentially hazardous food is stored at or above 60°C

  • 2.9) Frozen food to be kept frozen is stored frozen

  • 2.10) Raw food is handled so as not to contaminate ready-to-eat food. Separate utensils are used during food processing (eg. The utensils used for preparing raw meat are not used for preparing cooked meat or vegetables)

  • 2.11) When cooling cooked, potentially hazardous food, it is cooled:<br>- From 60°C to 21°C within two hours, and<br>- From 2°C to 5°C within a further four hours

  • 2.12) When heating potentially hazardous food , it is rapidly heated to 60°C or higher

  • 2.13) Potentially hazardous food is kept under temperature control

  • 2.14) There is a thermometer available where potentially hazardous food is handled (eg. Probe type accurate to +/- 1 degree Celsius), and regular temperature checks are made

  • 2.15) Chemicals are kept away from food handling areas

  • 2.16) Food handling areas are kept free from dirt, dust, flies, pests and other contaminants

  • 2.17) The hand wash facility is only used for hand washing

  • 2.18) Administrative items and personal items are stored away from food

3. Food Handler Hygiene

  • 3.1) Staff have appropriate food safety skills and knowledge

  • 3.2) Food handlers have been informed of their health and hygiene obligations

  • 3.3) Staff who are suffering from Foodborne illness are o be excluded from food handling until a medical clearance has been obtained

  • 3.4) Staff wear clean clothing and have hygienic habits

  • 3.5) Food handlers wash their hands adequately and at appropriate times

  • 3.6) Food handlers are not contaminating food

4. Cleaning and Maintenance

  • 4.1) Floor, wall, ceiling, fixtures, fitting, equipment are maintained in a clean condition

  • 4.2) Re-useable eating and drinking utensils are cleaned and sanitised before each use

  • 4.3) Food contact surfaces of benches and equipment are sanitised before use and as requred

  • 4.4) The vehicle and equipment are kept in a god sate of repair and working order

  • 4.5) Containers for waste have close fitting lids and are removed at least daily or as required

  • 4.6) The vehicle is free from animals and pests. It is recommended that a regular pest control program be used

  • 4.7) Appropriate WorkCover requirements are met (i.e fire safety, electrical and gas)

Inspection Results

  • Food business grade

  • Further action required?

  • Inspection comments

  • Matters to be rectified

  • Inspection photos

  • Owner / Employee Signature

  • Officers Name

  • Council

  • Officers Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.