Information
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Risk Assessment
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Risk assessment for this type of activity has been read and understood
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Required Personal Protective Equipment (PPE) for this activity is available and will be used
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NOTE: Do not undertake activity if the required PPE equipment is not available for use - Discuss with your supervisor.
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Are there any specific risks identified with the property?
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If yes, list the risk/s and what action will be taken to eliminate/control the risk
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NOTE: If the risk cannot be eliminated/controlled and/or is unsafe, DO NOT undertake the activity - Discuss with your supervisor.
If during the activity risks are identified and it is unsafe to continue, abandon the activity - Discuss with your supervisor.
Inspection details
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Inspection type
- Level 1
- Level 2
- Occupation certificate
- Complaint
- Reinspection
- No fee
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Select date
Food business details
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Trading name
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Proprietor name
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ABN
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Person interviewed
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Contact phone
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Email address
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Food Safety Supervisor
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Certificate number
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Add media
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Food Authority Website
http://www.foodauthority.nsw.gov.au/
General requirements
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Food handlers have skills and knowledge to handle food safely
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Add media
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Date due
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No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past the use by date
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Add media
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Date due
Food handling controls FSS 3.2.2 cl 5-12
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Food protected from the possibility of contamination; food receipt, storage, display and transport
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Add media
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Date due
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Cooked PHF is cooled and reheated rapidly
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Add media
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Date due
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Potentially hazardous food (PHF) is under temperature control; food receipt, storage & display; less than 5°C, above 60°C
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Add media
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Date due
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Food wraps and containers will not cause contamination
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Add media
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Date due
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Food for disposal is identified and separated from normal stock
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Add media
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Date due
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System in place to ensure food is rotated on a regular basis
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Add media
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Date due
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Raw egg products prepared and handled safely
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Add media
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Date due
Health and hygiene FSS 3.2.2 cl 13-18
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Food handlers wash and dry hands thoroughly using hand wash facilities
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Add media
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Date due
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Food handlers wash hands whenever likely to be contaminated
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Add media
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Date due
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Hand washing facilities are easily accessible, have warm running water through single spout, single use towels (or air dryer) and soap
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Add media
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Date due
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Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc
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Add media
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Date due
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Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces
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Add media
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Date due
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Food handlers have clean clothing, waterproof covering on bandages
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Add media
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Date due
Cleaning and sanitising FSS 3.3.2 cl 19-20
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Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
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Add media
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Date due
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Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)
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Add media
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Date due
Miscellaneous FSS 3.2.2 cl 22-23
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Accurate temperature measuring device readily accessible (eg digital probe thermometer), accurate to +/-1°C
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Add media
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Date due
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Single use items protected from contamination and not reused (eg drinking straws, disposable utensils)
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Add media
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Date due
Animal and pests FSS 3.2.2 cl 24
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Practicable measures to eradicate and prevent harbourage of pests used (eg housekeeping, stock rotation, pest controller)
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Add media
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Date due
Design and construction FSS 3.2.3
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General design and construction of premises appropriate
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Add media
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Date due
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Premises has adequate storage facilities eg. Food, chemicals, garbage and recycled matter
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Add media
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Date due
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Floors are able to be effectively cleaned
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Add media
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Date due
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Walls and ceilings are sealed and are able to be effectively cleaned
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Add media
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Date due
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Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised
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Add media
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Date due
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Adequate ventilation provided within the premises
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Add media
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Date due
Maintenance FSS 3.2.2 cl 21
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Premises, fixtures, fittings and equipment in a good state of repair and working order
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Add media
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Date due
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No chipped, broken or cracked eating or drinking utensils observed
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Add media
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Date due
Labelling FSC Chapter 1
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Food labelling complies with the Food Standards Code
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Add media
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Date due
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Food business complies with Fast Choices labelling
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Add media
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Date due
Other
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Add media
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Select date
Inspection findings
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General comments
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Inspection rating
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Further action required
- Nil
- Warning letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
- Other
- Pending
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Further action: Other
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Reinspection required
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Documents to be submitted to Council
- Food Safety Supervisor certificate
- Business Registration form
- Pest Inspection certificate
Council details
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Name of officer
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Phone: (02) 9911 6555 Fax: (02) 9911 6550 Email: council@canadabay.nsw.gov.au
