Food Safety Supervisor
Food Safety Supervisor Certificate Number
1. Food business has notified current details to City of Canada Bay as appropriate regulatory authority - (Standard 3.2.2 Clause 4)
2. Procedures are in place for staff who are presenting with flu like symptoms. I.e. fever, runny nose, cough etc.
3. Staff have been provided with training/guidance in terms of where, how and when to wash their hands? What advice have they been given?
4. Designated hand wash basins are easily accessible to staff and equipped with a supply of warm running water, soap and single use paper towels at all times?
5. Appropriate method of sanitising in place for food contact surfaces and equipment? (chemicals or dishwasher)
6. Has any additional cleaning and sanitising been implemented in front of house and back of house in light of COVID-19?
7. Internal changes have been made to minimise staff interaction?
8. Customers are capable of adhering to social distancing requirements?
9. Business adapted to provide takeaway service only?
10. Chairs and tables have been removed from indoor and outdoor dining areas?
11. Have additional measures been implemented to promote tap and go?
12. Has business turnover been affected? Have adjustments been made to ensure regular turnover of food?
13. Does the premises produce raw egg products?
- Hollandaise or Other Egg Based Sauces
- Egg Butter
- Deep Fried Ice Cream
If yes, what type of egg product is used
If yes, food business is preparing raw egg products in accordance with the NSW Food Authority Raw Egg Guidelines?
14. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps (Clause 15(1)(b) and 18(3)(b))
15. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport (Clause 5(1), 6(1), 7(1)(b)(i), 8(1)-(4) and 10(a))
16. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees or above 60 degrees Celsius. Frozen food is hard frozen (Clause 5(3), 6(2), 8(5) and 10(b) and (c))
17. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary (Clause 7(1))
18. Cooked PHF is cooled rapidly (2+4 hour rule); items thawed correctly; processed quickly (Clause 7(2) and (3))
19. Reheating of PHF is rapid - oven, stove top or microwave but not bain marie (Clause 7(4))
20. Self serve bar is supervised, has separate utensils and sneeze guard (Clause 8(2))
21. Food wraps and containers will not cause contamination (Clause 9)
22. Food for disposal is identified and separated from normal stock (Clause 11)
23. Accurate temperature measuring device readily accessible (digital probe thermometer accurate to +/- 1 degree Celsius) (Clause 22)
24. Single use items protected from contamination and not reused (drinking straws, disposable utensils) (Clause 23)
25. Animals not permitted in areas in which food is handled (Clause 24(1)(a))
26. Practical measures to eradicate and prevent harbourage of pests used (housekeeping, stock rotation, pest controller) (Clause 24(1)(c))
27. Deficiencies identified in previous food safety inspection rectified?
28. Food handlers have the skills and knowledge to handle food safely (Standard 3.2.2 Clause 3)
29. Food business is aware of its obligations regarding allergens
Pest Control Report
Food Safety Supervisor Certificate
Business Registration Form
Photo of designated hand wash basin/s equipped with soap and single use paper towels.
Photo of probe thermometer
Photo of food preparation areas illustrating cleanliness
Photo of food grade sanitiser clearly showing the label
Photo inside coolroom/refrigerators
Photo of dry store area
Due to the environmental conditions we are experiencing with Covid-19, the Scores on Doors program has been placed on hold as no unannounced inspections are currently being undertaken.
Environmental Health Officer
- Warning Letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
City of Canada Bay Council
1A Marlborough Street
DRUMMOYNE NSW 2047
Phone: 9911 6555
NB: This assessment report contains information as relayed during a telephone audit with the business at the above specified date and time.
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. 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. The assessment focuses on the foodborne illness risk factors identified by the US Centres for Disease Control. The key targets for inspection are: inadequate cooling and cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene and infected food handlers; inadequate reheating and inadequate cleaning of equipment.
Health and Hygiene Requirements (q. 3-4)
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, thorough rinsing of hands under warm water and drying thoroughly on single use towel.
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 foods after handling raw food, immediately after using the toilet, before commencing or recommencing food handling, immediately after smoking, coughing, sneezing, using a hankerchief or tissue, eating, drinking or using tobacco, and after touching his or her hair, scalp or body opening.
Cleaning and Sanitising (q. 5-6)
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,
e) grease, or
f) other visible matter.
Clean and sanitary condition means a food contact surface or utensil is:
a) clean, and
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.
Food handling controls (q. 18-23)
15. Protection from the possibility of 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.
16. ‘Potentially hazardous food’ is food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food include meat, seafood, dairy and foods such as salads and some cut fruits.
16. Temperature control means maintaining potentially hazardous food at a temperature of:
a) 5°C or below, or
b) 60°C 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.
18. A food business must when cooling cooked potentially hazardous food, cool the food:
a) within two hours – from 60°C to 21°C, and
b) within a further four hours – from 21°C to 5°C.
19. 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 60°C or above, e.g. heating in an oven, microwave or on a stove top.
20. 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.