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

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