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GENERAL PREMISES PHOTOS

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1 RECEIVAL

  • 1.1 - Protection from contamination (weighted score = 3 points)

  • 5(1) of 3.2.2 A food business must take all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination. KEY POINTS · Food only delivered when someone is at the business to assess and accept the items (wherever possible) · Food deliveries checked randomly for signs of contamination. · Packaging of food sound and undamaged. · All foods protected from animals, dust, etc. · Food protected from cross-contamination, ie: raw and ready to eat foods stored separately · Food stored in containers suitable for food contact. SNC EVIDENCE

  • 1.2 - Identification/traceability of food (2 points)

  • 5(2) of 3.2.2
    A food business must provide, to the reasonable satisfaction of an authorised officer upon request, the following information relating to food on the food premises:
    (a) the name and business address in Australia of the vendor, manufacturer or packer or, in the case of food imported into Australia, the name and business address in Australia of the importer; and
    (b) the prescribed name or, if there is no prescribed name, an appropriate designation of the food.

    KEY POINTS

    All packaged foods are labelled, or if unlabelled the source and content of the food is able to be identified

    SNC


    EVIDENCE
    Approved suppliers list – RECORD

  • 1.3 - Temperature control of PHF (4 points)

  • 5(3) of 3.2.2 A food business must, when receiving potentially hazardous food, take all practicable measures to ensure it only accepts potentially hazardous food that is at a temperature of: (a) 5ºC or below; or (b) 60ºC or above, unless the food business transporting the food demonstrates that the temperature of the food, having regard to the time taken to transport the food, will not adversely affect the microbiological safety of the food. 5(4) of 3.2.2 A food business must, when receiving potentially hazardous food, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted. KEY POINTS • PHF only accepted at 5ºC or below or 60ºC or above, • PHF only accepted at another temp if the delivery has been for a controlled period of time that has not affected the safety of the food (must be documented) • Frozen foods, frozen when accepted, ie: food not thawing? SNC PHF delivered out of temperature control (allow 5°C deviation) EVIDENCE Record of deliveries Working thermometer

2 STORAGE

  • 2.1 - Protection from contamination (3 points)

  • 6(1)(a) of 3.2.2 A food business must, when storing food, store the food in such a way that it is protected from the likelihood of contamination. KEY POINTS · Food stored to protect from cross-contamination, ie: raw foods stored separately or kept away from ready to eat foods. · Food covered to protect it from contamination. · Food stored in food grade containers. · Food stored off the floor. · Unlabelled food date marked to assist with stock rotation. SNC Ready to eat food contaminated by raw food. EVIDENCE

  • 2.2 - Appropriate environmental conditions (2 points)

  • 6(1)(b) of 3.2.2 A food business must, when storing food, store the food in such a way that the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food. KEY POINTS Food protected from heat, moisture, humidity SNC EVIDENCE

  • 2.3 - Temperature control of PHF (4 points)

  • 6(2) of 3.2.2 A food business must, when storing potentially hazardous food: (a) store it under temperature control; and (b) if it is food that is intended to be stored frozen, ensure the food remains frozen during storage. KEY POINTS · PHF’s stored at or below 5ºC or at or above 60ºC or · PHF’s stored at another temperature for a controlled period of time that will not affect the safety of the food (must be documented) · PHF’s intended to be stored frozen remain frozen during storage. SNC Temperature control of PHF* (allow 5°C deviation) · Cold food below 5oC · Hot food above 60oC · Frozen food hard · Other control -2/4 hr. rule EVIDENCE Observation/monitoring Records to verify temperatures Working thermometer

3 PROCESSING

  • 3.1 - Safe and suitable food (3 points)

  • 7(1)(a) of 3.2.2 A food business must take all practicable measures to process only safe and suitable food; KEY POINTS · Food checked prior and during processing for signs of contamination and deterioration. · Ingredients sourced from reputable suppliers. · Stock rotated adequately so foods with expired “use-by‟ dates are not used. SNC EVIDENCE

  • 3.2 - Protection from contamination (3 points)

  • 7(1)(b)(i) of 3.2.2 A food business must when processing food take all necessary steps to prevent the likelihood of food being contaminated. KEY POINTS Microbiological • Gloves/tongs used (all reasonable measures to minimise handling food/ surfaces) • Separate boards, knives, preparation areas. · Food contac surfaces washed and sanitised between use • Unclean or unsanitised utensils or food contact surfaces that have contaminated RTE food (SNC*) Chemical · • Chemicals stored away from food · Appropriate sanitising procedure. Physical • Food protected from dirt, dust, foreign objects & pests SNC Unclean or unsanitised utensils or food contact surfaces that have contaminated RTE food. EVIDENCE Colour coded chopping boards, utensils etc provided Gloves, tongs etc provided Chemical sanitiser provided. Designated chemical storage area

  • 3.3 - Adequate cooking/processing (5 points)

  • 7(1)(b)(ii) of 3.2.2 A food business must when processing food where a process step is needed to reduce to safe levels any pathogens that may be present in the food — use a process step that is reasonably known to achieve the microbiological safety of the food. KEY POINTS · Process step used that is reasonably known to achieve the microbiological safety of the food (eg cooking, pickling, fermenting) · Process step used adequately (eg: cooking time long enough). · Food cooked to min 75oC (RECORD) · Other methods eg cooking, pickling, fermenting, drying, salting, smoking etc · Soups, sauces, gravies, casseroles etc brought to boil as part of cooking process. SNC PHF requires cooking but not thoroughly cooked. EVIDENCE Process/Activity Log (RECORD) Working thermometer

  • 3.4 - PHF out of temperature control for min. Time (4 points)

  • 7(2) of 3.2.2 A food business must, when processing potentially hazardous food that is not undergoing a pathogen control step, ensure that the time the food remains at temperatures that permit the growth of infectious or toxigenic micro-organisms in the food is minimised. KEY POINTS · PHF’s thawed in the coolroom/refrigerator, microwave or using an alternative method that will not affect the safety of the food? · Time food is stored outside of temperature control kept to a minimum. Eg: foods returned to coolroom as soon as processed. · Raw food defrosted in cool room, microwave or Refrigerator. · Other control -2/4 hr. rule (RECORD) SNC Ready-to-eat PHF’s out of temperature control for prolonged period. EVIDENCE Time Log (RECORD) 2/4 hr. rule (RECORD)

  • 3.5 - Cooling of PHF (4 points)

  • 7(3) of 3.2.2 A food business must, when cooling cooked potentially hazardous food, cool the food: (a) within two hours — from 60ºC to 21ºC; and (b) within a further four hours — from 21ºC to 5ºC, unless the food business demonstrates that the cooling process used will not adversely affect the microbiological safety of the food. KEY POINTS · Business demonstrate that it can achieve the cooling temperature/time requirements for foods cooked? Ie: from 60ºC to 21ºC within 2 hours, and from 21ºC to 5ºC within a further 4 hours · Large volumes of food divided into smaller portions to aid cooling. · Food cooled from: – 60oC - 21oC in 2 hours (on bench) 21oC - 5oC in 4 hours (cool room) (SNC*) · Bulk food transferred into small containers for cooling SNC Food not being cooled from: – 60oC - 21oC in 2 hours (on bench) 21oC - 5oC in 4 hours (cool room) EVIDENCE Process/Activity Log (RECORD)

  • 3.6 - Reheating of PHF (5 points)

  • 7(4) of 3.2.2 A food business must, when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a heat process that rapidly heats the food to a temperature of 60ºC or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food. KEY POINTS · PHF reheated quickly (ie: not greater than 2 hours) to above 75oC · Bain maries not used for reheating · PHF reheated once only SNC EVIDENCE Process/Activity Log (RECORD)

4. DISPLAY

  • 4.1 - Protection from contamination (3 points)

  • 8(1) of 3.2.2 A food business must, when displaying food, take all practicable measures to protect the food from the likelihood of contamination. 8(2) of 3.2.2 A food business must, when displaying unpackaged ready-to-eat food for self service: (a) ensure the display of the food is effectively supervised so that any food that is contaminated by a customer or is likely to have been so contaminated is removed from display without delay; (b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated; (c) provide protective barriers that minimise the likelihood of contamination by customers. Subclause (2) does not apply to food in tamper resistant equipment or containers. 8(4) of 3.2.2 A food business must not display for sale on any counter or bar, any ready-to-eat food that is not intended for self-service unless it is enclosed, contained or wrapped so that the food is protected from likely contamination. KEY POINTS · Packaging of foods on display intact · Display of unpackaged ready-to-eat food for self service; o effectively supervised o provided with separate utensils for each food o provided with protective barriers · Ready-to-eat food on display that is not intended for self-service enclosed, contained or wrapped (eg: cakes, slices, biscuits on a counter) · Sneeze guards provided · Protected from dirt, dust, foreign objects, pests · Self Serve area supervised/utensils provided · No uncovered food on counters · Adequate separation of raw and ready to eat food (SNC*) · Appropriate and clean number of serving scoops SNC Adequate separation of raw and ready to eat food. EVIDENCE

  • 4.2 - Temperature control of PHF (4 points)

  • 8(5) of 3.2.2 A food business must, when displaying potentially hazardous food: (a) display it under temperature control; and (b) if it is food that is intended to be displayed frozen, ensure the food remains frozen when displayed. KEY POINTS · PHF maintained at or below 5ºC or at or above 60ºC or · PHF maintained at another temperature for a controlled period of time that will not affect the safety of the food (must be documented) · Food intended to be displayed frozen remain frozen during display” · Frozen food sold defrosted – labelled as such SNC Temperature control of PHF* (allow 5°C deviation) · Hot food above 60oC · Frozen food hard · Cold Food below 5oC · Other control -2/4 hr. rule EVIDENCE Storage Temp RECORD

5. PACKAGING

  • 5.1 - Appropriate materials and process (2 points)

  • 9 of 3.2.2 A food business must, when packaging food: (a) only use packaging material that is fit for its intended use; (b) only use material that is not likely to cause food contamination; and (c) ensure that there is no likelihood that the food may become contaminated during the packaging process. KEY POINTS · Packaging material appropriate for food contact use · Packaging material clean and free from foreign matter § Packaging materials stored appropriately and free from contamination § Only food grade containers/ packaging materials used – clean & in good condition · Packaging equipment maintained so as not to potentially contaminate the food (eg: free from grease, dust, metal). SNC EVIDENCE

6. TRANSPORT & DISTRIBUTION

  • 6.1 - Protection from contamination (3 points)

  • 10(a) of 3.2.2 A food business must, when transporting food protect all food from the likelihood of contamination KEY POINTS · Care taken to ensure packaging does not become damaged eg: through poor handling, exposure to rain, etc · Care taken to ensure packaging does not become contaminated eg: through exposure to chemicals. · Food transported so as to protect it from cross-contamination, ie: ready to eat foods protected from raw foods · Food covered & in appropriate containers · Food Transport Vehicle clean · No chemicals or animals in vehicle. SNC EVIDENCE

  • 6.2 - Temperature control of PHF (4 points)

  • 10 of 3.2.2 A food business must, when transporting food: (a) protect all food from the likelihood of contamination; (b) transport potentially hazardous food under temperature control; and (c) ensure that potentially hazardous food which is intended to be transported frozen remains frozen during transportation. KEY POINTS · PHF maintained at or below 5ºC or at or above 60ºC during transport and distribution or · PHF transport/distributed at another temperature during for a controlled period of time that will not affect the safety of the food (must be documented) · PHF intended to be transported frozen, kept frozen SNC Ready to Eat PHF transported out of temperature control for prolonged periods. EVIDENCE Process/Activity Record Time log record RECORD

7. RECALLS/FOOD DISPOSAL

  • 7.1 - Food for disposal not sold/recall process (2 points)b

  • 11 of 3.2.2 A food business must ensure that food for disposal is held and kept separate until it is: (a) destroyed or otherwise used or disposed of so that it cannot be used for human consumption; (b) returned to its supplier; (c) further processed in a way that ensures its safety and suitability; or (d) ascertained to be safe and suitable. Food for disposal’ means food that is subject to recall; has been returned; is not safe or suitable; or is reasonably suspected of not being safe or suitable. A food business must clearly identify any food that is held and kept separate in accordance with subclause (1) as returned food, recalled food, or food that is or may not be safe or suitable, as the case may be. A food business must not sell food that has been already served to a person to another person unless the food was completely wrapped when served and has remained completely wrapped. 12 of 3.2.2 A food business engaged in the wholesale supply, manufacture or importation of food must: (a) have in place a system to ensure the recall of unsafe food; (b) set out this system in a written document and make this document available to an authorised officer upon request; and (c) comply with this system when recalling unsafe food. KEY POINTS Food Disposal (All food businesses) Food for disposal separated and identified so it is not accidentally sold or used NB: food for disposal includes food subject to recall, returned food, food that is not safe or suitable (eg: contaminated by foreign matter, pathogenic bacteria or perished). Food Recall (Wholesale suppliers/manufacturers/importers only) System in place to ensure the recall of unsafe food Written documentation available upon request System complied with when recalling unsafe food SNC EVIDENCE Documented recall system in place (Wholesale, manufacturer, importer)

8. HEALTH HYGIENE & KNOWLEDGE

  • 8.1 - Health of food handlers - responsibilities (4 points)

  • 14 of 3.2.2 A food handler who has a symptom that indicates the handler may be suffering from a food-borne disease, or knows he or she is suffering from a food-borne disease, or is a carrier of a food-borne disease, must, if at work: (a) report that he or she is or may be suffering from the disease, or knows that he or she is carrying the disease, to his or her supervisor, as the case may be; (b) not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease; and (c) if continuing to engage in other work on the food premises — take all practicable measures to prevent food from being contaminated as a result of the disease. A food handler who suffers from a condition must, if at work: (a) if there is a reasonable likelihood of food contamination as a result of suffering the condition — report that he or she is suffering from the condition to his or her supervisor; and (b) if continuing to engage in the handling of food or other work — take all practicable measures to prevent food being contaminated as a result of the condition. A food handler must notify his or her supervisor if the food handler knows or suspects that he or she may have contaminated food whilst handling food. KEY POINTS · Food handler suffering/carrying food poisoning disease (eg: vomiting and/or diarrhoea) must: o report this to their supervisor o not engage in any handling of food until at least 48 hours after symptoms have ceased · Food handlers engaged in other work on the food premises (eg: admin, cleaning etc), must take all practicable measures to prevent food from being contaminated. · Food handlers suffering from infected skin sores, discharges from the ear, nose or eye etc must: o report this to their supervisor? o take all practicable measures to prevent food being contaminated as a result of the condition eg: completely cover infected skin lesions with bandages or dressings. · Food handlers must notify the supervisor if they know or suspect that they may have contaminated food eg: bandaid fallen into food, glass broken near food, etc. SNC Food handler working if known carrier or still contagious. EVIDENCE Illness Register Record

  • 8.2 - Hygiene of food handlers - responsibilities (4 points)

  • 13 of 3.2.2 A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. 15 of 3.2.2 A food handler must, when engaging in any food handling operation: (a) take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing does not contaminate food or surfaces likely to come into contact with food; (b) take all practicable measures to prevent unnecessary contact with ready to-eat food; (c) ensure outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being conducted; (d) only use on exposed parts of his or her body bandages and dressings that are completely covered with a waterproofed covering; (e) not eat over unprotected food or surfaces likely to come into contact with food; (f) not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food; (g) not spit, smoke or use tobacco or similar preparations in areas in which food is handled; and (h) not urinate or defecate except in a toilet. A food handler must wash his or her hands in accordance with subclause (4): (a) whenever his or her hands are likely to be a source of contamination of food; (b) immediately before working with ready-to-eat food after handling raw food; and (c) immediately after using the toilet. A food handler must, when engaging in a food handling operation that involves unprotected food or surfaces likely to come into contact with food, wash his or her hands in accordance with subclause (4): (a) before commencing or re-commencing handling food; (b) immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances; and (c) after touching his or her hair, scalp or a body opening. A food handler must, whenever washing his or her hands: (a) use the hand washing facilities provided; (b) thoroughly clean his or her hands using soap or other effective means, and warm running water; and (c) thoroughly dry his or her hands on a single use towel or in another way that is not likely to transfer pathogenic micro-organisms to the hands. A food handler who handles food at temporary food premises does not have to clean his or her hands with warm running water, or comply with paragraph (4)(c), if the appropriate enforcement agency has provided the food business operating from the temporary food premises with approval in writing for this purpose. KEY POINTS Clothing/appearance · Food handlers clean appearance, appropriate clothing for handling of food being conducted eg: aprons, suitable footwear. · Long hair tied back long hair or wear appropriate hair covering? eg: hats or hair nets · Fingernails clean and short and false nails and fingernail polish avoided · Wearing of jewellery avoided or minimised (plain wedding bands may be acceptable depending upon workplace policy) Hygiene · Bandages and dressings on the hand covered with a waterproof covering, eg: glove · Food handlers ensure they do not eat over unprotected food or food surfaces · Food handlers ensure they do not sneeze, blow or cough over unprotected food or food surfaces · Food handlers ensure they do not spit, smoke or use tobacco or similar substances in food handling areas · No exposed cuts/wounds/bandaids used (not flesh coloured) and covered by glove. (SNC*) Food Handling · All practicable measures taken to prevent unnecessary contact with ready-to-eat food (eg: using tongs, gloves, paper barrier). · Appropriate use and frequent change of gloves Hand washing · Food handlers wash their hands: o before commencing or recommencing handling food o whenever they are likely to be a source of contamination of food, eg: after handling garbage or performing cleaning duties o before handling ready to eat food and after handling raw food o after using the toilet o after smoking, coughing, sneezing, using a handkerchief/tissue, eating, drinking or using tobacco or similar substances o after touching their hair, scalp or a body opening · Frequent & adequate hand washing. · Food handlers use hand washing facilities provided ie: use only the designated hand washing facilities, warm water, soap and single use towels. · No hand washing while handling ‘ready to eat food’ (SNC*) SNC No exposed cuts/wounds/bandaids used (not flesh coloured) and covered by glove. No hand washing while handling ‘ready to eat food’ EVIDENCE

  • 8.3 - Food business - responsibilities (3 points)

  • 16 of 3.2.2 A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: (a) a person known to be suffering from a food-borne disease, or who is a carrier of a food-borne disease; and (b) a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a food-borne disease. 18 of 3.2.2 A food business must ensure that a person who is known or reasonably suspected to be suffering from a condition and who continues to engage in the handling of food for the food business takes all practicable measures to prevent food contamination. A food business may permit a person excluded from handling food in accordance with paragraph (1)(a) to resume handling food only after receiving advice from a medical practitioner that the person no longer is suffering from, or is a carrier of, a food-borne disease. A food business must inform all food handlers working for the food business of their health and hygiene obligations under Subdivision 1 of this Division. A food business must ensure that any information provided by a food handler in accordance with Subdivision 1 of this Division is not disclosed to any person without the consent of the food handler, except the proprietor or an authorised officer, and that the information is not used for any purpose other than addressing the risk of food contamination. A food business must take all practicable measures to ensure all people on the food premises of the food business: (a) do not contaminate food; (b) do not have unnecessary contact with ready-to-eat food; and (c) do not spit, smoke, or use tobacco or similar preparations in areas where there is unprotected food or surfaces likely to come into contact with food. KEY POINTS Food Handlers Management must – Be aware of food handler responsibilities ensure food handlers are aware of and meet their health and hygiene responsibilities and - ensure food handlers do not engage in handling of food if - o known to be suffering from food poisoning, or o known to be a carrier of a food poisoning disease, or o have a symptom that may indicate they may be suffering from food poisoning (eg: vomiting and/or diarrhoea) only permit food handler diagnosed as suffering/carrying food poisoning disease to resume handling food only after receiving clearance from a medical practitioner. ensure food handlers suffering from infected skin sores or discharges from the ear, nose or eye etc take all practicable measures to prevent food being contaminated as a result of the condition. eg: completely cover infected skin lesions with bandages or dressings, use medication to dry up discharges. Be aware of exclusion table in FSP* Hygiene of all persons Management must ensures that – · all people on the food premises (incl. food handlers, tradespeople, visitors, etc) do not contaminate food. eg: ensure people do not sneeze, blow cough or eat over food, provide protective clothing and hair covering, ensure people wash their hands before entering food processing areas. · people do not spit, smoke or use tobacco in food handling areas eg: signage SNC EVIDENCE

  • 8.4 - Adequate hand washing facilities (4 points)

  • 17 of 3.2.2 A food business must, for each food premises: (a) maintain easily accessible hand washing facilities; (b) maintain, at or near each hand washing facility, a supply of: (i) warm running water; and (ii) soap; or (iii) other items that may be used to thoroughly clean hands; (c) ensure hand washing facilities are only used for the washing of hands, arms and face; and (d) provide, at or near each hand washing facility: (i) single use towels or other means of effectively drying hands that are not likely to transfer pathogenic micro-organisms to the hands; and (ii) a container for used towels, if needed. 14 of 3.2.3 Food premises must have hand washing facilities that are located where they can be easily accessed by food handlers: (a) within areas where food handlers work if their hands are likely to be a source of contamination of food; and (b) if there are toilets on the food premises — immediately adjacent to the toilets or toilet cubicles. Subject to the following subclauses, hand washing facilities must be: (a) permanent fixtures; (b) connected to, or otherwise provided with, a supply of warm running potable water; (c) of a size that allows easy and effective hand washing; and (d) clearly designated for the sole purpose of washing hands, arms and face. Only food premises that are used principally as a private dwelling or are temporary food premises may be specified in an approval for the purposes of this subsection. KEY POINTS · Hand washing facilities specifically designated as being for hand washing purposes only · Hand washing facilities easily accessible at all times · Hand washing facilities supplied with warm running water, soap and single use towels · Container supplied near the hand washing facility for used towels · Hand washing facilities adequate in size SNC · HWB in good working order / easily accessible · Liquid soap supplied · Number of basins adequate · Warm water provided through single outlet EVIDENCE

  • 8.5 - Food handling - skills & knowledge (5 points)

  • 3 of 3.2.2 A food business must ensure that persons undertaking or supervising food handling operations have: (a) skills in food safety and food hygiene matters; and (b) knowledge of food safety and food hygiene matters, commensurate with their work activities. Subclause (1) does not apply to a food business in relation to persons undertaking food handling operations for fundraising events, that is, events: (a) that raise funds solely for community or charitable causes and not for personal financial gain; and (b) at which only food is sold that is not potentially hazardous or which is to be consumed immediately after thorough cooking. KEY POINTS · Food handlers/supervisors understand the principles of food safety and hygiene. eg: correct storage temperatures for PHF, cross-contamination, difference b/t detergents and sanitisers etc. · Food handlers/supervisors able to perform tasks necessary to ensure the safety of the food. eg: equipment set at the right temperature, food cooked thoroughly, etc. · Evidence of ongoing education of food handlers and supervisors in food safety and hygiene. eg: in-house training, distribution of relevant docs, attendance at food safety courses, watching of relevant videos, etc. · Food Safety Supervisor training qualifications · Food handlers/FSS have good understanding of cross contamination, temp. control, use of sanitisers etc SNC EVIDENCE FSS Qualification Question food handlers and FSS* – cross contamination, temp. control, use of sanitisers etc

  • 8.5(a) - Food Safety Questionairre result:

9. PREMISES & HYGIENE

  • 9.1 - Cleanliness of premises, fittings, equipment (5 points)<br>

  • 19 of 3.2.2 A food business must maintain food premises to a standard of cleanliness where there is no accumulation of: (a) garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; or (f) other visible matter. A food business must maintain all fixtures, fittings and equipment, having regard to its use, and those parts of vehicles that are used to transport food, to a standard of cleanliness where there is no accumulation of: (a) food waste; (b) dirt; (c) grease; or (d) other visible matter. KEY POINTS · Premises maintained so there is no accumulation of garbage, recycled matter, food waste, dirt, grease or other visible matter · Fixtures, fittings and equipment maintained so there is no accumulation of food waste, dirt, grease or other visible matter · Adequate space between and under fittings and appliances for cleaning · Appliances on castors where possible to assist in cleaning · Appropriate cleaning chemicals used for different surfaces · Chemicals clearly labelled and used in accordance with the manufacturers instructions SNC Cleanliness of premises, fittings, equipment - Discretion of EHO EVIDENCE Cleaning schedule in use (RECORD)

  • 9.2 - Cleaning/sanitising of food contact surfaces (5 points)

  • 20 of 3.2.2 A food business must ensure the following equipment is in a clean and sanitary condition in the circumstances set out below: (a) eating and drinking utensils — immediately before each use; and (b) the food contact surfaces of equipment — whenever food that will come into contact with the surface is likely to be contaminated. A ‘clean and sanitary condition’ means, in relation to a surface or utensil, the condition of a surface or utensil where it: (a) is clean; and (b) has had applied to it heat or chemicals, heat and chemicals, or other processes, so that the number of micro-organisms on the surface or utensil has been reduced to a level that: (i) does not compromise the safety of the food with which it may come into contact; and (ii) does not permit the transmission of infectious disease. KEY POINTS · Eating and drinking utensils cleaned, sanitised and protected from contamination between uses · Food contact surfaces of equipment cleaned and sanitised between being used for raw food and ready to eat food eg: chopping boards, slicers, display units. · Cleaning cloths sanitised SNC Food contact services sanitised between being used for raw and ready to eat food No Sanitiser EVIDENCE Cleaning Schedule

  • 9.3 - Suitability and maintenance of premises, fittings and equipment (4 points)

  • 3 of 3.2.3 The design and construction of food premises must: (a) be appropriate for the activities for which the premises are used; (b) provide adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for those activities; (c) permit the food premises to be effectively cleaned and, if necessary, sanitised; and (d) to the extent that is practicable: (i) exclude dirt, dust, fumes, smoke and other contaminants; (ii) not permit the entry of pests; and (iii) not provide harbourage for pests. 10 of 3.2.3 Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises and: (a) be able to be effectively cleaned; (b) be unable to absorb grease, food particles or water; (c) be laid so that there is no ponding of water; and (d) to the extent that is practicable, be unable to provide harbourage for pests. The following floors do not have to comply with subclause (2): (a) floors of temporary food premises, including ground surfaces, that are unlikely to pose any risk of contamination of food handled at the food premises; and (b) floors of food premises that are unlikely to pose any risk of contamination of food handled at the food premises provided the food business has obtained the approval in writing of the appropriate enforcement agency for their use. 11 of 3.2.3 Walls and ceilings must be designed and constructed in a way that is appropriate for the activities conducted on the food premises. Walls and ceilings must be provided where they are necessary to protect food from contamination. Walls and ceilings provided in accordance with subclause (2) must be: (a) sealed to prevent the entry of dirt, dust and pests; (b) unable to absorb grease, food particles or water; and (c) able to be easily and effectively cleaned. Walls and ceilings must: (a) be able to be effectively cleaned; and (b) to the extent that is practicable, be unable to provide harbourage for pests. Fixtures, fittings and equipment must be: (a) adequate for the production of safe and suitable food; and (b) fit for their intended use. 12 of 3.2.3 Fixtures and fittings must be designed, constructed, located and installed, and equipment must be designed, constructed, located and, if necessary, installed, so that: (a) there is no likelihood that they will cause food contamination; (b) they are able to be easily and effectively cleaned; (c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively cleaned; and (d) to the extent that is practicable, they do not provide harbourage for pests. The food contact surfaces of fixtures, fittings and equipment must be: (a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination; (b) unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and (c) made of material that will not contaminate food. Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised. 21 of 3.2.2 A food business must maintain food premises, fixtures, fittings, equipment, and those parts of vehicles that are used to transport food, in a good state of repair and working order having regard to their use. A food business must not use any chipped, broken or cracked eating or drinking utensils for handling food. KEY POINTS · Premises, fittings and equipment suitable and in good repair. · Floors, walls and ceiling constructed of materials which are smooth, impervious and easy to clean · Floors, walls & ceilings maintained in good condition eg: no flaking paint, broken glass, holes in walls, cracked tiling, etc. · Fixtures, fittings and equipment made of materials that enable easy and effective cleaning and that will not contaminate food · Fixtures, fittings and equipment easily accessible so they can be effectively cleaned and if necessary sanitised · Adequate facilities such as refrigerators, food preparation equipment, sinks, benches etc to cope with demand · Adequate facilities, sinks, benches, refrigeration etc… · Fixtures and fittings (eg: benches, sinks, cupboards, pipes) in good condition · Flow of product ensures cross contamination is minimised (delivery – storage – preparation etc) · Chipped, broken or cracked eating or drinking utensils discarded so they cannot be used for handling food SNC Food premises in state of disrepair that is likely to contaminate food. EVIDENCE Maintenance Schedule

  • 9.4 - Temperature measuring device (3 points)

  • 22 of 3.2.2 A food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that: (a) is readily accessible; and (b) can accurately measure the temperature of potentially hazardous food to +/– 1ºC. KEY POINTS · Thermometer readily available · Thermometer accurately measure to +/- 1oC · Is the thermometer a probe thermometer · Business demonstrate the correct use of the thermometer · Thermometer maintained in a good state of repair and working order eg: flat batteries replaced, calibrated regularly (every 6 months) etc. · Swabs available for cleaning thermometer SNC A working probe thermometer accurate to ±1oC is on site EVIDENCE Thermometer calibration (RECORD)

  • 9.5 - Use of 'single use' items (2 points)

  • 23 of 3.2.2 A food business must: (a) in relation to all single use items, take all practicable measures to ensure they do not come into contact with food or the mouth of a person if they are: (i) contaminated; or (ii) reasonably suspected of being contaminated; and (b) in relation to single use items that are intended to come into contact with food or the mouth of a person: (i) take all practicable measures to protect them from the likelihood of contamination until use; and (ii) not reuse such items. KEY POINTS · Utensils (including eating and drinking utensils) equipment and packaging effectively protected from contamination eg: dirt, chemicals, food waste, insects & rodents. · Single use items such as straws, cutlery and food containers etc immediately discarded so that they cannot be reused SNC EVIDENCE

  • 9.6 - Control of animals and pests (4 points)

  • 24 of 3.2.2 A food business must: (a) subject to paragraph (b), not permit live animals in areas in which food is handled, other than seafood or other fish or shellfish; (b) permit an assistance animal only in dining and drinking areas and other areas used by customers; (c) take all practicable measures to prevent pests entering the food premises; and (d) take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food. Assistance animal’ means an animal referred to in section 9 of the Disability Discrimination Act 1992 of the Commonwealth. KEY POINTS · Doors, windows and other areas adequately sealed against entry of pests · Adequate measures taken to eradicate and prevent the harbourage of pests on the food premises eg: professional pest controller or using sprays, baits or traps. · Animals restricted from food preparation and storage areas · No pest harbourage in external areas or outbuildings SNC Evidence of pest infestation EVIDENCE Pest Control Program (DOC/RECORD) Pest Control Report Bait stations

  • 9.7 - Water supply adequate and potable (2 points)

  • 4 of 3.2.3 Food premises must have an adequate supply of water if water is to be used at the food premises for any of the activities conducted on the food premises. A food business must use potable water for all activities that use water that are conducted on the food premises. If a food business demonstrates that the use of non-potable water for a purpose will not adversely affect the safety of the food handled by the food business, the food business may use non-potable water for that purpose. KEY POINTS · Food premises have an adequate supply of potable water ie: acceptable for drinking. · Water pressure and/or volume adequate to carry out food operations and cleaning and sanitising · Food business demonstrate that the use of non-potable water will not adversely affect the safety of the food handled, where used for a specific purpose SNC No hot water EVIDENCE

  • 9.8 - Disposal of sewage and waste water (2 points)

  • 5 of 3.2.3 Food premises must have a sewage and waste water disposal system that: (a) will effectively dispose of all sewage and waste water; and (b) is constructed and located so that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food. KEY POINTS · Dirty cleaning water disposed of via gully trap, cleaners sink – not sink or hand basin · Grease trap installed and regularly cleaned SNC EVIDENCE Grease trap pump out receipts

  • 9.9 - Storage of refuse and recyclable matter (2 points)

  • 6 of 3.2.3 Food premises must have facilities for the storage of garbage and recyclable matter that: (a) adequately contain the volume and type of garbage and recyclable matter on the food premises; (b) enclose the garbage or recyclable matter, if this is necessary to keep pests and animals away from it; and (c) are designed and constructed so that they may be easily and effectively cleaned. KEY POINTS · Facilities for the storage of garbage and recyclable matter (including waste cooking oil) adequate for the volume produced · Refuse bin located in a suitable location · Refuse stored in sealed containers within the bin · Bins designed to keep pests and animals away from the refuse · Refuse removed at sufficiently frequent intervals · Facilities designed and constructed so they can be easily cleaned · Facilities available for cleaning bins · Bins and storage area clean SNC EVIDENCE

  • 9.10 - Adequate ventilation and lighting (2 points)

  • 7 of 3.2.3 Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises. 8 of 3.2.3 Food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises. KEY POINTS · Food premises have sufficient natural or suitable mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises · M.E.S*. over all cooking appliances · M.E.S*. clean and working · M.E.S* flues and ductwork clean - internal/external · Sufficient natural or artificial light provided for the activities conducted on the food premises eg: able to see whether areas and equipment are clean, inspect food, etc · Shatterproof fluorescent tubes or covers installed to ensure that lighting is not a potential source of contamination ie: broken glass does not contaminate food SNC EVIDENCE MES service record/receipt

  • 9.11 - Storage of personal effects/chemicals (2 points)

  • 15 of 3.2.3 Food premises must have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings. Storage facilities must be located where there is no likelihood of stored items contaminating food or food contact surfaces. KEY POINTS · Cleaning equipment, chemicals and other hazardous materials properly stored in an area separate (e.g. room or cupboard) to food preparation and storage · Designated storage area provided for storing clothing and personal items, which is separate from food preparation and storage areas · Adequate storage provided for dirty linen (eg: tea towels, aprons, etc) · Separate facilities provided for storage of employees personal affects · Separate facilities provided for storage of cleaning chemicals and equipment SNC EVIDENCE

  • 9.12 - Adequate toilet facilities (2 points)

  • 16 of 3.2.3 A food business must ensure that adequate toilets are available for the use of food handlers working for the food business. KEY POINTS · Adequate toilets available for the use of food handlers · Toilets opening into food preparation areas constructed in accordance with Part F4 of the Building Code of Australia? · Toilets provided are clean · Hand basin with warm water, soap and paper towels provided SNC EVIDENCE

10. FOOD SAFETY PROGRAM

  • Adopted Food Safety Program:

  • Adopted Food Safety Program kept on site (-10 points)

  • Section 19E1(c) of the Food Act 1984 – The proprietor of a food premises required by declaration under section 19C to have a food safety program must comply with the Food Safety Program Section 19F of the Food Act 1984 – The proprietor of a food premises required by declaration under section 19C to have a food safety program must ensure that the food safety program is kept at the premises to which it relates. SNC If during the Food Safety Assessment, an Environmental Health Officer determines that there is no adequate Food Safety Program available on site or the Food Safety Program records are not being implemented, 10 points will be deducted from your assessment score. EVIDENCE Food Safety Program FSP Records

Food Safety Program Records

  • 10.1 - Approved Suppliers List (1 point)

  • VERSION 1.2 Suppliers list to be completed for business/individual that supplies food to you or you pick up food from a supplier. If the supplier is in Victoria, record their food business registration number or the name of the council where business located. If located outside Victoria or if don't know registration number, record their ABN. VERSION 1.3 Suppliers list to include suppliers trading name, business address & contact phone number. Suppliers list must include current & former suppliers for past 2 years. Business can keep supplier information in any form as long as EHO can view it on request.

  • 10.2 - Receival of Goods (1 point)

  • VERSION 1.2 New Suppliers Check & record the temperature or all deliveries of high-risk-foods using a thermometer until confidant that supplier is delivering correctly. Existing Suppliers Check & record at least 1 in 5 deliveries with a thermometer. Check a sample of items within this one delivery. VERSION 1.3 This record not required in Version 1.3

  • 10.3 - Storage Temperature Log (1 point)

  • VERSION 1.2 Check temperature of all units at least twice a day. VERSION 1.3 At least once every day that your business operates, check & record the temperature of at least one high-risk-food in each unit in which you keep food frozen, cold or hold it hot.

  • 10.4 - Time Log (1 point)

  • VERSION 1.2 This record to be kept if high-risk-foods unable to be kept hot or cold. Need to record how long high-risk-foods are displayed in the temperature danger zone 5 deg C to 60 deg C. VERSION 1.3 Complete this record if your business keeps high-risk-foods on display in the temperature danger zone 5 deg C to 60 deg C. Business needs to write down their usual practice for using the 2 hour/4 hour rule.

  • 10.5 - Process Temperature Log (1 point)

  • VERSION 1.2 This record to be completed once a month for two menu items (if possible). Whole cuts of fish or steak can be cooked to preference recording time & temperature. VERSION 1.3 Record the results of the cooking of one menu item to ensure it reaches 75 deg C or above at least once a month. Whole cuts of fish or steak can be cooked to preference. No need to complete this record for fried food.

  • 10.6 - Equipment Calibration Log (1 point)

  • VERSION 1.2 Check temperature probes & temperature measuring equipment at least twice a year and record results. Thermometer must be accurate to +/- 1 deg C VERSION 1.3 Check each thermometer at least once in each 12 month period and record the result. Thermometer must be accurate to +/- 1 deg C

  • 10.7 - Cleaning Schedule (1 point)

  • This record not required if using Version 1.3

  • 10.8 - Sushi (incl. Preparation and Display) (1 point)

  • Refer to Supplement Section

  • 10.9 - Chinese style roast meats (incl. Drying Log and Meat display time log) (1 point)

  • Refer to Supplement Section.

  • 10.10 - Safe Water & Food (1 point)

  • Refer to Supplement Section of Version 1.3

  • 10.11 - Sous Vide (1 point)

  • Refer to Sous Vide Supplement (Version 1.3)

11. CATEGORIES/ITEMS RESULTING IN A MINUS SCORE

  • 11.1 Justified complaints received in previous 12 months (-10 points)

  • Details:

  • If Council has received a justified customer complaint that was found to be an immediate risk to public safety in the 12 months prior to the assessment, 10 points will be deducted from the assessment score.

GOLDEN PLATE RESULT

  • Golden Plate score:

  • Golden Plate Rating Legend 5 Star: 93 - 100% 4 Star: 85 - 92% 3 Star: 77 - 84% 2 Star: 69 - 76% 1 Star: 61 - 68% 0 Stars: 60% or below

  • Golden Plate Rating for this audit:

ITEMS REQUIRING ATTENTION

OVERALL ASSESSMENT RESULT

  • Overall Food Safety Assessment result:

FOLLOW-UP INSPECTION

  • Is a follow-up inspection required?

  • Follow-up Inspection due on:

ADDITIONAL QUESTIONS

  • Does your food business use raw eggs as an ingredient in any uncooked food products?

  • To reduce the risk of making your customers ill, particular care must be taken to handle and store eggs and raw egg products safely. Raw egg products: Raw egg products have the potential to be hazardous and need special care and handling. Some examples of raw egg foods include: · Homemade sauces – mayonnaise, aioli, egg butter, hollandaise and béarnaise. · Uncooked desserts – chocolate mousse, tiramisu, ice-cream. · Drinks – eggnog and egg flip. · Egg wash – beaten eggs, sometimes mixed with another liquid, and brushed onto foods such as pastry or pizza. As a precautionary measure, the following should be adhered to: · Use clean, sanitised and separate containers for each raw egg product. · Thoroughly clean and sanitise between uses. · Do not top up raw egg products from different batches. · It is safest to make raw egg products daily, in small batches rather than in large containers. · Always store raw egg products under refrigeration. · Store raw egg products for the shortest time possible and dispose of frequently - preferably every 24 hours or less. Eggs: · Use clean, non-cracked eggs. · Store eggs correctly. · Follow the 2-hour/4-hour rule. · Ensure all staff read this information and comply with your food safety program. · Consider alternatives to raw egg products. Refer to fact sheet ‘Egg Safety information for Restaurants, Cafes & Caterers’ for more information.

  • Does your food business provide waste food products to be used as pig food/swill?

  • The penalty for feeding prohibited food waste or supplying it to a piggery is $17,500 The Livestock Disease Control Act 1994 makes it illegal to feed prohibited food waste to pigs or to supply it to a piggery. If you are caught supplying or feeding this food waste to pigs you will be prosecuted and face a fine of up to $17,500. Food waste that must not be fed to pigs Meat, meat by-products, milk products and food of non-animal origin that has been on the same plate as meat, or has been in contact with meat is prohibited. Examples include: • vegetables, rice, pasta and any other food of non-animal origin that has been in direct contact with meat • pizza bun rolls, meat pies • bacon and cheese rolls, salad rolls containing meat • Caesar salad (because it contains bacon pieces) • steak, hamburgers, sausages, butcher’s shop waste • milk products such as butter and cheese. Refer to fact sheet 'Do not supply prohibited food waste to pigs' for more information.

  • Is your food business aware of food allergens, intolerances & general information for customers?

  • Food businesses have an obligation to protect customers with food allergies or intolerances by avoiding cross-contamination and providing accurate information about the presence of allergens and those foods or ingredients to which some people are intolerant. Allergens are foods known to cause reactions in allergic people due to an immune response. This can be life threatening. Allergens in foods must be clearly communicated to customers. As distinct to food allergies, some people experience intolerance to certain foods or ingredients due to a chemical reaction. People’s reactions to food intolerances are commonly less severe, but eating these foods can make them unwell. Support Program # 1 on page 46 of Food Safety Program Version 1.3 provides detailed information on allergens including - · What can go wrong · What you can do · What to check for · What to do if corrective actions are required · What foods or ingredients cause allergic reactions or intolerances · What are the risks · Food labelling & information requirements · Information about food for immediate consumption on-site or take-away.

  • Does your food business conduct off-site catering?

  • Section 10 on page 41 of Food Safety Program Version 1.3 – ‘Food vans, stalls, events & off-site catering’ applies if you prepare, serve or sell unpackaged high-risk food as a class 2 premises: • at festivals, street festivals, markets or food exhibitions • from a portable stall, tent or marquee • from a van • as off-site catering. It applies whether you: • prepare all of the food at these sites, or • part prepare food at a premises such as a café, and reheat and serve that food at a stall, tent, marquee or van; or • are a caterer who part prepares food at your main kitchen and serves it off-site at a variety of functions. Your food business must ensure that food provided at these activities is safe & Section 10 provides information on – · Food handling requirements · Records to be completed · What can go wrong · What you can do · What to check for · What to do if corrective actions are required · What are the risks · Tips on planning before, during & after the activity. A Streatrader account will generally need to be created (confirm this with Council) when conducting off-site activities. See link below - https://streatrader.health.vic.gov.au Streatrader is a website that allows businesses and community groups that sell food from stalls, vans etc to make a registration application, lodge a notification or Statement of Trade (SOT), manage information and pay fees online to their principal council. Once you have completed your application online and this is approved by council, you can then lodge SOT to let any council in Victoria know when and where you will be operating.

ADDITIONAL COMMENTS

SIGN OFF

  • On site representative

  • Auditor's signature

  • Public Health Unit ph: 9518 3539

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