Information

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Risk Assessment

  • Risk assessment for this type of activity has been read and understood

  • Required Personal Protective Equipment (PPE) for this activity is available and will be used

  • NOTE: Do not undertake activity if the required PPE equipment is not available for use - Discuss with your supervisor.

  • Are there any specific risks identified with the property?

  • If yes, list the risk/s and what action will be taken to eliminate/control the risk

  • 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

  • Inspection type

  • Select date

Food business details

  • Trading name

  • Proprietor name

  • ABN

  • Person interviewed

  • Contact phone

  • Email address

  • Food Safety Supervisor

  • Certificate number

  • Add media

  • Food Authority Website
    http://www.foodauthority.nsw.gov.au/

General requirements

  • Food handlers have skills and knowledge to handle food safely

  • Add media

  • Date due

  • No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past the use by date

  • Add media

  • Date due

Food handling controls FSS 3.2.2 cl 5-12

  • Food protected from the possibility of contamination; food receipt, storage, display and transport

  • Add media

  • Date due

  • Cooked PHF is cooled and reheated rapidly

  • Add media

  • Date due

  • Potentially hazardous food (PHF) is under temperature control; food receipt, storage & display; less than 5°C, above 60°C

  • Add media

  • Date due

  • Food wraps and containers will not cause contamination

  • Add media

  • Date due

  • Food for disposal is identified and separated from normal stock

  • Add media

  • Date due

  • System in place to ensure food is rotated on a regular basis

  • Add media

  • Date due

  • Raw egg products prepared and handled safely

  • Add media

  • Date due

Health and hygiene FSS 3.2.2 cl 13-18

  • Food handlers wash and dry hands thoroughly using hand wash facilities

  • Add media

  • Date due

  • Food handlers wash hands whenever likely to be contaminated

  • Add media

  • Date due

  • Hand washing facilities are easily accessible, have warm running water through single spout, single use towels (or air dryer) and soap

  • Add media

  • Date due

  • Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc

  • Add media

  • Date due

  • Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces

  • Add media

  • Date due

  • Food handlers have clean clothing, waterproof covering on bandages

  • Add media

  • Date due

Cleaning and sanitising FSS 3.3.2 cl 19-20

  • Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness

  • Add media

  • Date due

  • Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)

  • Add media

  • Date due

Miscellaneous FSS 3.2.2 cl 22-23

  • Accurate temperature measuring device readily accessible (eg digital probe thermometer), accurate to +/-1°C

  • Add media

  • Date due

  • Single use items protected from contamination and not reused (eg drinking straws, disposable utensils)

  • Add media

  • Date due

Animal and pests FSS 3.2.2 cl 24

  • Practicable measures to eradicate and prevent harbourage of pests used (eg housekeeping, stock rotation, pest controller)

  • Add media

  • Date due

Design and construction FSS 3.2.3

  • General design and construction of premises appropriate

  • Add media

  • Date due

  • Premises has adequate storage facilities eg. Food, chemicals, garbage and recycled matter

  • Add media

  • Date due

  • Floors are able to be effectively cleaned

  • Add media

  • Date due

  • Walls and ceilings are sealed and are able to be effectively cleaned

  • Add media

  • Date due

  • Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised

  • Add media

  • Date due

  • Adequate ventilation provided within the premises

  • Add media

  • Date due

Maintenance FSS 3.2.2 cl 21

  • Premises, fixtures, fittings and equipment in a good state of repair and working order

  • Add media

  • Date due

  • No chipped, broken or cracked eating or drinking utensils observed

  • Add media

  • Date due

Labelling FSC Chapter 1

  • Food labelling complies with the Food Standards Code

  • Add media

  • Date due

  • Food business complies with Fast Choices labelling

  • Add media

  • Date due

Other

  • Add media

  • Select date

Inspection findings

  • General comments

  • Inspection rating

  • Further action required

  • Further action: Other

  • Reinspection required

  • Documents to be submitted to Council

Council details

  • Name of officer

  • Phone: (02) 9911 6555 Fax: (02) 9911 6550 Email: council@canadabay.nsw.gov.au

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.