Eat Safe Fraser Coast Audit V3

• Business Trading Name

• Application Number

• Type of Audit

  Select Routine Reinspection Complaint Final Minor Regrade Major Regrade

  • Routine
  • Reinspection
  • Complaint
  • Final
  • Minor Regrade
  • Major Regrade

• Conducted On

  Date

• Conducted By

  Emma Guy

  Geoff Hancock

  Michael Courtney

  Shobna Prasad

  Andrew Macdonald

Licensee Details

• Licensee Full Name

• Postal Address

• Registered Address

• Email Address

• Preferred Method Of Contact

  Mail

  Email

Business Details

• Business Trading Name

• Business Trading Address
  Address

• Licence Category

  A

  B

  C

• Trading Location Phone Number

• Trading Hours

• Food Safety Supervisor's Full Name

General Requirements

• A1 - Licence<br><br>Has the existing operator been issued a food licence by Council? (s49 Act)

  Compliant YES

  Non-Compliant MAJOR

• A2 - Licence<br><br>Is the current licence displayed? (s69 Act)

  Compliant YES

  Non-Compliant MINOR

• 

• A3 - Licence Conditions<br><br>Is the food business complying with the site specific licence conditions? (s51 Act)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• A4 - Previous non-compliance<br><br>Has the operator complied with all outstanding non-compliances? (s39 Act)

  Compliant YES

  Non-Compliant MINOR

• 

• A5 - Design<br><br>Does the premises comply with the structural requirements of Food Safety Standard 3.2.3?<br><br>- Check for any changes to the approved plans

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A6 - Food Safety Supervisor<br><br>Has the food business notified Council of current Food Safety Supervisor/s? (s86 Act)

  Compliant YES

  Non-Compliant MAJOR

• 

• A7 - Food Safety Supervisor<br><br>Is the FSS reasonably available? (s87 Act)

  Compliant YES

  Non-Compliant MINOR

• 

• A8 - Food Safety Program<br><br>If required, does the food business have an accredited FSP? (s99)

  Compliant YES

  Non-Compliant MAJOR

• 

• A9 - Skills and Knowledge<br><br>Detail how the food business ensures employees have appropriate skills and knowledge in food safety and hygiene matters. (3.2.2, CI.3)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

Food Handling Controls

• A10 - Receival<br><br>Detail procedures to ensure food is protected from contamination at receival and that PHF is accepted at the correct temperature. (3.2.2, CI.5, (1))

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

• A11 - Food Storage <br><br>Detail how food is stored so that it is protected from contamination. (3.2.2, CI.6, (1) (a))<br><br>- Cold room/Refrigerator<br>- Freezer<br>- Dry Store

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A12 - Food Storage <br><br>Is PHF stored under temperature control?

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A13 - Food Processing <br><br>Are suitable measures in place to prevent contamination? (3.2.2, CI.7 (1))<br>

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A14 - Food Processing<br><br>Is PHF that will not undergo a pathogen control step held outside of temperature control for minimal periods? (3.2.2, CI.7 (2))

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

• A15 - Thawing <br><br>Are acceptable methods used to thaw food? (3.2.2, CI.7 (2))

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A16 - Cooling <br><br>Are acceptable methods used to cool food? (3.2.2, CI.7 (3))

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A17 - Reheating <br><br>Are appropriate reheating procedures followed? (3.2.2, CI.7 (4))

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

• A18 - Food Display <br><br>Is food on display protected from contamination? (3.2.2, CI.7 (1)-(4))

  Compliant YES

  Non-Compliant CRITICAL

• Number of days from date of inspection:

• 

• A19 - Food Display <br><br>Is PHF stored under correct temperature control? (3.2.2, CI.8 (5))

  Compliant YES

  Non-Compliant CRITICAL

• Yes

  No

  N/A

• Immediate action is required.

  

• A20 - Food Packaging<br><br>Is food packaged in a manner, and using materials, that protects the food from contamination? (3.2.2, CI.9)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A21 - Food Transportation<br><br>Is food transported in a manner that protects it from contamination and under temperature control where appropriate? (3.2.2, CI.10)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

• A22 - Food for Disposal<br><br>Are there appropriate arrangements in place for food requiring disposal? (3.2.2, CI.11)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• Number of days from date of inspection:

• A23 - Food Recall<br><br>If applicable, does the food business comply with the food recall requirements? (3.2.2, CI.12)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

• A24 - Alternative Methods<br><br>If applicable, detail any documented alternate compliance methods used: (3.2.2, CI.25)<br><br>I.e. Receipt, storage, cooling, reheating, display, transport

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• Number of days from date of inspection:

• 

Health and Hygiene Requirements

• A25 - Contact With Food<br><br>Does the business/handler minimise the risk of contamination of food and food contact surfaces? (3.2.2, CI.13)<br><br>

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A26 - Health of Food Handlers <br><br>Does the business ensure staff members do not engage in food handling if they are suffering from a food-borne illness or are sick? (3.2.2, CI.14 & 16)

  Compliant YES

  Non-Compliant CRITICAL

• 

• A27 - Hygiene<br><br>Do food handlers excercise good hygiene practices? (E.g. cleanliness of clothing, not eating over surfaces, washing hands correctly & at appropriate times, jewellery) (3.2.2, CI.15)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A28 - Hand Washing Facilities<br><br>Does the business have adequate hand washing facilities: (3.2.2, CI.17)<br><br>- Soap<br>- Warm running water<br>- Single use towel<br>- Easily accessible

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A29 - Duty of Food Business<br><br>How does the food business inform food handlers of their obligations and take measures to ensure they do not contaminate food? (3.2.2, CI.18)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

Cleaning, Sanitising and Maintenance

• A30 - Cleanliness<br><br>Are the floors, walls and ceilings maintained in a clean condition? (3.2.2, CI.19)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A31- Cleanliness<br><br>Are the fixtures, fittings and equipment maintained in a clean condition? (3.2.2, CI.19)<br><br>- Mech. Exhaust Ventilation<br>- Refrigerators, Coolrooms, Freezers<br>- Benches, shelves, cooking equipment

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A32 - Cleanliness<br><br>Is the premises generally maintained in a clean condition? (3.2.2, CI.19)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR
Cleaning item

• 

• A33 - Sanitation <br><br>Has the business provided clean and sanitary equipment including: (3.2.2, CI.20)<br><br>- eating and drinking utensils<br>- food contact surfaces

  Compliant YES

  Non-Compliant CRITICAL

• 

• A34 - Sanitation<br><br>Are food contact surfaces of utensils and equipment sanitised effectively? (3.2.2, CI.20)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A35 - Maintenance<br><br>Does the business ensure they are not using damaged (cracked/broken) utensils, crockery, cutting boards? (3.2.2, CI.21)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A36 - Maintenance<br><br>If the business is responsible for maintaining the grease trap, is it serviced effectively? (3.2.2, CI.21)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A37 - Maintenance<br><br>Is the premises, fixtures, fittings and equipment maintained in a good state of repair and working order? (3.2.2, CI.21)<br><br>- Floors, walls & ceiling<br>- Fixtures, fittings & equipment<br>- Mech. Exhaust ventilation

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

Miscellaneous

• A38 - Thermometer<br><br>Does the food business (if handling PHF) have a thermometer appropriate for the intended use? (3.2.2, CI.22)

  Compliant YES

  Non-Compliant MINOR

• 

• A39 - Thermometer <br><br>Is the thermometer cleaned and sanitised between uses? (3.2.2, CI.22)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A40 - Single Use Items<br><br>Are single use items protected from contamination until use and not used more than once? (3.2.2, CI.23)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A41 - Toilet <br><br>Are adequate staff toilets provided and in a clean state? (3.2.3, CI.16)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A42 - Animals & Pests <br><br>Is the food business free from animals or pests? (3.2.2, CI.24)

  Compliant YES

  Non-Compliant CRITICAL

• 

• A43 - Animals & Pests<br><br>Are animals and pests prevented from entering or harbouring on the premises? (3.2.2, CI.24)

  Compliant YES

  Non-Compliant MINOR

  Non-Compliant MAJOR

• 

• A44 - Animals & Pests<br><br>Is pest control carried out at sufficient intervals (minimum 3 months) to eradicate pests? (3.2.2, CI.24)

  Compliant YES

  Non-Compliant MINOR

• 

Results

• TOTAL number of MINOR Non-Compliances (blue)

• TOTAL number of MAJOR Non-Compliances (purple)

• TOTAL number of CRITICAL Non-Compliances (red)

• Food Safety Rating<br><br>A. 0 - non-compliance <br><br>B. 1-3 minor non-compliances only<br><br>C. 4-5 minor non-compliances only<br><br>D. 6+ minor non-compliances only OR<br> Any 1-2 major non-compliances OR<br> Any 1 critical non-compliances<br><br>E. Any 3+ major non-compliance OR<br> Any 2+ critical non-compliances

  A

  B

  C

  D

  E

Documented & Maintained Records (all records relevant to business must be kept on site)

• B1 - Accredited HACCP Plan or ISO22000:2005 (if YES, do not continue to view other documentation)

  Yes

  No

• B2 - Accredited Food Safety Program ( If YES, do not continue to view other documentation)

  Yes

  No

• B3 - Cleaning Program and Schedule

  Yes

  No

• B4 - Temperature Record - Food Display/Storage

  Yes

  No

• B5 - Transportation Temperature Control

  Yes

  No

• B6 - Products Received Temperature Record

  Yes

  No

• B7 - >50% Food handlers trained in a recognised Training Course

  Yes

  No

• B8 - Staff Training Records (internal and external training)

  Yes

  No

• B9 - Maintenance (structural & equipment) records

  Yes

  No

• B10 - Pest control schedule (by a licensed contractor)

  Yes

  No

• B11 - Waste collection and refuse cleaning record

  Yes

  No

• B12 - Stock rotation schedule

  Yes

  No

• B13 - **** Note: if business does not receive, store, display or process PHF, add 10 bonus points

  Yes

  No

• TOTAL POINTS SECTION B

• Section B Total Points Score Rating<br><br>14+ Points A<br>11 - 13 Points B<br>7 - 10 Points C<br>Under 7 Points D

  A

  B

  C

  D

Eat Safe Matrix

Final Result

• 5 Stars

• 4 Stars

• 3 Stars

• 2 Stars

• 1 Stars

• 0 Stars

Action Required

• No Further Action Required

• Decline Application

• New Food Business Licence Issue

• Provisional Food Business Licence Issue

• Audit Report

• Prescribed Infringement Notice

• Information Notice

• Improvement Notice

• Show Cause Notice

• Immediate Suspension of Licence

Signatures

• The audit findings and outcomes have been explained.

Business Food Representative

• Name

• Select date

  Date

• Signature

  Sign

Authorised Officer

• Name

• Select date

  Date

• Signature

  Sign

• If the licensee does not agree with the rating, the licensee may request a review by written application within five (5) business days of this audit.
  
  Alternatively, the Licensee can request a food safety rating reassessment audit to be conducted before the next primary audit is due. A reassessment audit will be conducted only after a set period has espalier since the last primary audit as indicated below:
  
  - 3 star rating or above can be reassessed after six (6) month period;
  - 2 star rating or less can be reassessed after three (3) month period.
  
  Refer to www.frasercoast.qld.gov.au for further information on reviews and reassessments. Fees apply for reviews and reassessments.

• Agreement to Display Food Safety Rating

• Between: Fraser Coast Regional Council

• And:

• Food Licence Number:

• Fraser Coast Regional Council is conducting a food safety star rating scheme for licensed food businesses in accordance with the Food Safety Rating Guide. On a voluntary basis, the scheme allows for the display of information relating to audits of food premises in the form of star ratings.
  
  Under this agreement Council will issue a food safety rating to the Licensee through the allocation of, from no star to five stars in accordance with the criteria specified in the Food Safety Rating Guide. If the Licensee holds a current licence, has no outstanding Licence fees and has been rated no less than three stars, then the Licensee is eligible to voluntarily display its star rating at its premises and on an Eat Safe Fraser Coast website so it is readily visible to customers and potential customers.
  
  The Licensee consents to its star rating being published on Council's website (to the extent that it discloses confidential information) and indemnified Council against any claim as a result. The Licensee may revoke its consent by giving Council 10 business days notice in writing and within that time, Council must withdraw the rating from its website.
  
  The Licensee may remove its star rating from public display, however must immediately notify Council in writing of such removal.
  
  If the Licensee does not hold a current licence, has outstanding licence fees or is rated with less than three stars, then the Licensee must remove the star rating from public display immediately or within 5 business days from receipt of a notice by Council. If the star rating is not removed from public display, an authorised person employed by Council may enter the premises and remove the star rating.
  
  The star rating material will at all times remain the property, including the intellectual property, of Council.
  
  Any variation to this agreement must be agreed to in writing between the Licensee and Council.

• I wish to opt in to display the Eat Safe Fraser Coast food safety rating:

  Yes

  No

• Signature of Licensee

  Sign

• Signed for on behalf of Fraser Coast Regional Council

  Sign

• For further information on the Eat Safe Fraser Coast scheme, the Food Safety Rating Guide, and any application forms for review and reassessment and their relevant fees can be found online through www.frasercoast.qld.gov.au