Information
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RFD Number
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Food Business / Proprietor
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Food Business Name
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Email
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Location
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Authorised Officer
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Conducted on
Temporary Food Stall Requirements
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1. Does the stall have 3 walls, impervious floor and ceiling?
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2. Is the lighting used at the stall appropriate?
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3. Is all food preparation and cooking conducted inside the structure?
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4. Is there adequate ventilation to prevent the build up of steam?
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5. Is hand washing facilities with warm water, soap and paper towel provided at the stall?
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6. Is equipment washing facilities provided at the stall?
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7. Is there appropriate wastewater storage and disposal?
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8. Is equipment, fixtures and fittings smooth, impervious and easy to clean?
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9. Cleanliness of premises and equipment
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10. Is there food grade sanitiser available?
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11. Is food stored appropriately, including off the ground and in food grade containers?
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12. Is there appropriate temperature control?
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Temperature recordings at stall. (Degrees Celsius)
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13. Is a thermometer available at the stall?
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14. Is pre-packaged food labelled appropriately?
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15. Is the food handlers skills and knowledge appropriate?
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16. Is the health and hygiene of food handlers appropriate?
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17. Is the temporary food business licence displayed?
Photographic Evidence
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Add media
Summary
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Action Required
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Officers Signature
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NB: Assessment report contains findings from date/time of inspection only