Food protected from contamination

Identification / traceability of food

Temperature control of potentially hazardous foods

Food protected from contamination

Temperature control of potentially hazardous foods

Safe and Suitable Food

Protection from contamination

Adequate cooking / processing

Potentially hazardous food out of temperature control for minimum time

Cooling of potentially hazardous food- two hours 60-21 & four hours 21-5

Reheating potentially hazardous food to greater than 60

Protection from contamination

Temperature below 5 or above 60; or hard frozen

Protection from contamination

Protection from contamination

Temperature control of potentially hazardous foods

Food disposal separation / recall process

Food handlers knowledge commensurate with duties

Health of food handlers

Hygiene of food handlers

Food business responsibilities

Cleanliness of food premises

Cleaning / sanitising equipment

Maintenance of premises, fixtures and equipment

Temperature measuring device +/- 1 degree

Single use items

Control of animals and pests

Suitable design and construction

Water supply adequate and potable

Sewage, waste water and refuse disposal

Adequate ventilation and lighting

Adequate hand washing facilities

Storage facilities (personal, chemicals etc.)

Adequate staff toilet facilities

Track record

Management approach to food safety

Hygiene and food safety knowledge available

Documented food safety procedures

Training arrangements for food handlers

Point of sale requirements

Smoking in public places

Scores on the Doors