585 Waverley Rd, GLEN WAVERLEY, VIC., 3150
Are ownership, address, phone, etc. consistent with registration?
Items marked "No" indicate matters which require rectification.
Industry Code Used: Australia and New Zealand Food Standards Code
Are food items stored correctly in designated areas?
Staff have a competent understanding of safe food temperatures.
Currency food licensing and registration sighted.
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.
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
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
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?
Is food transported under temperature control?
Is the food protected from contamination?
Is food for disposal labelled, stored and handled to ensure that it is kept away from possible human consumption?
subdivision 1 Requirements for food handlers (13) General requirement
Are all practicable measures taken by food handler to keep food safe.
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.
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?
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)
subdivision 2 Requirements for food businesses (17) Health of food handlers - duties of food business
Is there is appropriate hand washing facilities?
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?
subdivision 2 Requirements for food businesses (22) Temperature measuring devices
Are all probes calibrated and appropriately used?
subdivision 2 Requirements for food businesses (23) Single use items
Are all single use items safe from contamination?
subdivision 2 Requirements for food businesses (24) Animals and pests
Does the business have appropriate pest management records and compliance?
subdivision 2 Requirements for food businesses (25) Alternative methods of compliance
Are any alternative methods of compliance appropriate? (Sous Vide)
Is design and construction of the kitchen appropriate?
Is water potable?
Sewerage and waste disposal appropriate?
Garbage storage and disposal appropriate?
Is ventilation appropriate?
Is lighting appropriate?
Are all fixtures, fittings and equipment including utensils able to be easily cleaned and sanitised?
Food washing and sanitising water appropriate?
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.
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 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)
• 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
The Hills Shire Council Telephone: (02) 9843 0555 Email: firstname.lastname@example.org
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