Information
-
Trading Name of Business
-
Conducted on
-
Prepared by
-
Location
Mobile Food Vendor Vehicle Information
-
Certificate of Currency
-
Vehicle Registration No.
-
Trading Name of Mobile Food Business
-
Trading Address of Mobile Food Vehicle
-
Proprietor / Company Name
-
Address of Proprietor (registered office of company OR home address of individual)
-
ABN/ACN No.
-
Email Address
-
Phone Number
-
Person Interviewed
-
Food Safety Supervisor
-
Food Safety Supervisor Certificate No.
-
Type of Food Sold
1. Construction and Operation
-
1.1) The vehicle's design and layout is appropriate for the intended use
-
1.2) Driving compartment is separate to food area (recommended)
-
1.3) Floors are impervious and easy to clean
-
1.4) Construction and finish of wall and ceiling surfaces are satisfactory
-
1.5) Cupboards and counter surfaces are satisfactory
-
1.6) Design of cupboards and counters facilities easy to clean underneath and behind
-
1.7) Openings are protected to minimise entry of dust, pests and other contaminants
-
1.8) Adequate supply of potable water is available in the vehicle.<br>Note: 'adequate' means enough potable water to ensure effective hand and utensil washing.
-
1.9) The vehicle has an accessible hand wash basin at all times
-
1.10) The vehicle has liquid soap, single-use towels and warm water available at the hand wash basin(s)
-
1.11) Ventilation is sufficient to remove fumes, smoke, steam and vapours
-
1.12) Artificial lighting is adequate
-
1.13) Waste disposal systems are satisfactory
-
1.14) The vehicle and equipment are in a good state of repair and working order
2. General Food Safety Requirments
-
2.1) Food is obtained from reputable suppliers
-
2.2) Food is protected from contamination during transport
-
2.3) Food is packaged in a manner and using materials that protects it from contamination
-
2.4) Potentially hazardous foods are only received at the correct temperature and within date coding
-
2.5) Raw food is stored separately from prepared or ready-to-eat food
-
2.6) The refrigerator or microwave oven is used when thawing frozen food
-
2.7) Cold, ready-to-eat, potentially hazardous food is stored at or below 5°C
-
2.8) Hot, ready-to-eat, potentially hazardous food is stored at or above 60°C
-
2.9) Frozen food to be kept frozen is stored frozen
-
2.10) Raw food is handled so as not to contaminate ready-to-eat food. Separate utensils are used during food processing (eg. The utensils used for preparing raw meat are not used for preparing cooked meat or vegetables)
-
2.11) When cooling cooked, potentially hazardous food, it is cooled:<br>- From 60°C to 21°C within two hours, and<br>- From 2°C to 5°C within a further four hours
-
2.12) When heating potentially hazardous food , it is rapidly heated to 60°C or higher
-
2.13) Potentially hazardous food is kept under temperature control
-
2.14) There is a thermometer available where potentially hazardous food is handled (eg. Probe type accurate to +/- 1 degree Celsius), and regular temperature checks are made
-
2.15) Chemicals are kept away from food handling areas
-
2.16) Food handling areas are kept free from dirt, dust, flies, pests and other contaminants
-
2.17) The hand wash facility is only used for hand washing
-
2.18) Administrative items and personal items are stored away from food
3. Food Handler Hygiene
-
3.1) Staff have appropriate food safety skills and knowledge
-
3.2) Food handlers have been informed of their health and hygiene obligations
-
3.3) Staff who are suffering from foodborne illness are to be excluded from food handling until a medical clearance has been obtained
-
3.4) Staff wear clean clothing and have hygienic habits
-
3.5) Food handlers wash their hands adequately and at appropriate times
-
3.6) Food handlers are not contaminating food
4. Cleaning and Maintenance
-
4.1) Floor, wall, ceiling, fixtures, fitting, equipment are maintained in a clean condition
-
4.2) Re-useable eating and drinking utensils are cleaned and sanitised before each use
-
4.3) Food contact surfaces of benches and equipment are sanitised before use and as required
-
4.4) The vehicle and equipment are kept in a good state of repair and working order
-
4.5) Containers for waste have close fitting lids and are removed at least daily or as required
-
4.6) The vehicle is free from animals and pests. It is recommended that a regular pest control program be used
-
4.7) Appropriate WorkCover requirements are met (i.e fire safety, electrical and gas)
Inspection Results
-
Food Business Score
- No Score - Re-inspection
- No Score - Announced Inspection
- No Score - Not Applicable
- 0
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- 41
- 42
- 43
- 44
- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
-
Food Business Grade
- Excellent (0 - 3 Points) ⭐⭐⭐⭐⭐
- Very good (4 - 8 Points) ⭐⭐⭐⭐
- Good (9 - 15 Points) ⭐⭐⭐
- Satisfactory (16 - 19 Points and NO Critical 8 Point food safety failure) NO GRADE
- Poor (20 + Points and/or Critical 8 Point food safety failure) NO GRADE
- No Score - Re-inspection
- No Score - Announced Inspection
- No Score - Not Applicable
-
Further action required?
-
Matters to be rectified
-
Owner / Employee Signature
-
Officers Name
-
Council