Audit

Food Business Details

Homesglen TAFE

585 Waverley Rd, GLEN WAVERLEY, VIC., 3150

Are ownership, address, phone, etc. consistent with registration?

Contact person

Kitchen facitlity

Inspection details
Lead Auditor
Audit Team
Inspection start
Inspection end

Items marked "No" indicate matters which require rectification.

Industry Code Used: Australia and New Zealand Food Standards Code

AUDIT details
Food Standards Code 3.2.2 Div. 2 (3) Food handling

Are food items stored correctly in designated areas?

Staff have a competent understanding of safe food temperatures.

Food Standards Code 3.2.2 Div. 2 (4) Notification

Currency food licensing and registration sighted.

Food Standards Code 3.2.2 Div. 3 (5) Food Receipt

Suppliers are accredited/licenced food suppliers.

Food receipt logs are appropriate and contain evidence of temperature, contamination. labelling information.

Receipt logs show cold food being receipted at below 5C and frozen food hard frozen.

Staff demonstrate method of receipt of food.

Food Standards Code 3.2.2 Div. 3 (6) Food Storage

Hot potentially hazardous food held at 60°C or higher

Cold potentially hazardous food held at 5°C or lower

Frozen food stored at correct freezing temperature

Food Standards Code 3.2.2 Div. 3 (7) Food Processing

Surface areas in contact with food are unlikely to cause cross-contamination.

Separate utensils and equipment used for raw and prepared food (safe and suitable food)

Raw and prepared foods handled separately (safe and suitable food)

Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked

Pathogen control step for potentially hazardous food

Holding time for potentially hazardous food at high risk temperatures kept to a minimum

Cooked potentially hazardous food cooled within 4-hour/2-hour rule
PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 21°C to 5°C.

Previously cooked and cooled potentially hazardous food (intended to be held hot) rapidly re-heated to 60°C or above

Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C

Food Standards Code 3.2.2 Div. 3 (8) Food Display and (9) Food Packaging

Staff describe food safety processes for food that is displayed.

Is food displayed effectively supervised with separate utensils and protective barriers?

Is displayed food stored under correct temperature control and packaged/displayed to avoid contamination?

Food Standards Code 3.2.2 Div. 3 (10) Food Transportation

Is food transported under temperature control?

Is the food protected from contamination?

Food Standards Code 3.2.2 Div. 3 (11) Food Disposal

Is food for disposal labelled, stored and handled to ensure that it is kept away from possible human consumption?

Food Standards Code 3.2.2 Div. 3 (12) Food Recall

Wholesale only.

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 1 Requirements for food handlers (13) General requirement

Are all practicable measures taken by food handler to keep food safe.

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 1 Requirements for food handlers (14)Health of food handlers

Are staff aware of the five main symptoms of food borne illness?

Are staff aware that they have to report immediately to their supervisor if they are suffering any symptoms of food borne illnesses?

Staff advised of correct measures to be taken to prevent food handlers from contaminating food if they are to continue working with a condition that could contaminate food.

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 1 Requirements for food handlers (15) Hygiene of food handlers

Does the food safety program of this business cover all requirements for food handlers hygiene in accordance with the Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 1 Requirements for food handlers (15) Hygiene of food handlers?

Are staff aware of the food handlers hygiene requirements at their workplace?

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 2 Requirements for food businesses (16) Health of persons who handle food - duties of food business

Are staff aware of the five signs and symptoms of food borne illness?

Do staff know what their legal requirements are if they have contracted a food borne illness? (Report immediately to the supervisor and get doctors approval to return to work)

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 2 Requirements for food businesses (17) Health of food handlers - duties of food business

Is there is appropriate hand washing facilities?

Food Standards Code 3.2.2 Div. 4 Health and hygiene requirement
subdivision 2 Requirements for food businesses (18) General duties of a food business

Do the staff take all practical measures to adhere to hygiene obligations for the kitchen?

Food Standards Code 3.2.2 Div. 6 Division 6 – Miscellaneous
subdivision 2 Requirements for food businesses (22) Temperature measuring devices

Are all probes calibrated and appropriately used?

Food Standards Code 3.2.2 Div. 6 Division 6 – Miscellaneous
subdivision 2 Requirements for food businesses (23) Single use items

Are all single use items safe from contamination?

Food Standards Code 3.2.2 Div. 6 Division 6 – Miscellaneous
subdivision 2 Requirements for food businesses (24) Animals and pests

Does the business have appropriate pest management records and compliance?

Food Standards Code 3.2.2 Div. 6 Division 6 – Miscellaneous
subdivision 2 Requirements for food businesses (25) Alternative methods of compliance

Are any alternative methods of compliance appropriate? (Sous Vide)

Food Standards Code 3.2.3 Division 1 Interpretation and application (1) Interpretation
Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (3) General requirements

Is design and construction of the kitchen appropriate?

Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (4) Water supply

Is water potable?

Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (5) Sewage and waste water disposal

Sewerage and waste disposal appropriate?

Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (6) Storage of garbage and recyclable matter

Garbage storage and disposal appropriate?

Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (7) Ventilation

Is ventilation appropriate?

Food Standards Code 3.2.3 Division 2 Design and Construction of a food business (8) Lighting

Is lighting appropriate?

Food Standards Code 3.2.3 Division 3 – Floors, walls and ceilings (9) Application
Food Standards Code 3.2.3 Division 3 – Floors, walls and ceilings (10) Floors
Food Standards Code 3.2.3 Division 3 – Floors, walls and ceilings (11) Walls and Ceilings
Food Standards Code 3.2.3 Division 4 – Fixtures, fittings and equipment (12) General Requirements

Are all fixtures, fittings and equipment including utensils able to be easily cleaned and sanitised?

Food Standards Code 3.2.3 Division 4 – Fixtures, fittings and equipment (13) Connections for specific fixtures, fittings and equipment

Food washing and sanitising water appropriate?

Food Standards Code 3.2.3 Division 4 – Fixtures, fittings and equipment (14) Hand washing facilities

Food Standards Code 3.2.3 Division 5 – Miscellaneous (15) Storage facilities
Food Standards Code 3.2.3 Division 5 – Miscellaneous (16) Toilet facilities
Food Standards Code 3.2.3 Division 5 – Miscellaneous (17) Food transport vehicles
Additional comments/Issues

Comments

Result

Re-inspection required?

Time until re-inspection
I have read and understood the contents of this inspection report and will forward this report, if applicable, onto the proprietor/owner/general manager or appropriate person.
Inspection results

Satisfactory: All aspects of the retail food business complies with all critical food handling practices and conforms with the Food Standards. No re-inspection required.

Unsatisfactory Non-Critical Fail: There are no critical food handling practices that have been identified and a small number of non-critical practices identified. A re-inspection may be required.

Unsatisfactory Critical Fail: One or m ore critical food handling practices have been identified. These practices are Linley to, or have resulted in the production of unsafe or unsuitable food. A re-inspection will be required.

• Food complaint investigations - complaints of food borne illness, or any matter presenting a risk to food safety will be investigated by Council and may also be referred to the NSW Food Authority.

"Name and Shame Law"

The Food Act 2003 includes provisions that penalty notices issued by the NSW Food Authority and councils will be eligible for publication in a public register. The NSW Food Authority does not intend to publish details of offences that do not inform the public of food safety performance matters, Successful food convictions are also published in accordance with s. 133 of the Food Act 2003 on the NSW Food Authority's website.

Food Safety Supervisors (FSS)

Food businesses that sell ready to eat food which is potentially hazardous and not sold and served in the original package are required to appoint a Food Safety Supervisor. For m ore information visit the NSW Food Authority website (http://www.foodauthority.nsw.gov.au)

Further information

• All food businesses are required to notify the NSW Food Authority and the local enforcement agency (Council) of their activities and current details at http://www.foodnotify.nsw.gov.au

• Food handlers must have skills and knowledge in food safety and food hygiene matters in relation to their work activities.

• Information on a wide range of food matters can also be obtained from the NSW Food Authority's website http://www.foodauthority.nsw.gov.au and Council's website http://www.thehills.nsw.gov.au

Council's Contact details

The Hills Shire Council Telephone: (02) 9843 0555 Email: council@thehills.nsw.gov.au

129 Showground Road Fax: (02) 9843 0409 Web: www.thehills.nsw.gov.au

Castle Hill NSW 2154 DX 8455 Castle Hill ABN: 25 034 494 656

PO Box 75 Castle Hill NSW 1765

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.