Food - Golden Plate Assessment (City of Monash)

• Proprietor

• Business name & address

• Proprietor email:

• Council Food Registration No.

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL PREMISES PHOTOS

• Add media

  Media

1 RECEIVAL

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all goods are adequately covered or in appropriate packaging when delivered.

  • Ensure all goods are adequately covered or in appropriate packaging when delivered.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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
  
  

• Select Ensure all goods received are correctly labelled in accordance with the requirements of the Food Standards Code.

  • Ensure all goods received are correctly labelled in accordance with the requirements of the Food Standards Code.

• 1.3 - Temperature control of PHF (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

  Select No soap provided No paper towel provided Hand wash basin not accessible No warm water supply evident at the HWB

  • No soap provided
  • No paper towel provided
  • Hand wash basin not accessible
  • No warm water supply evident at the HWB

• Select Ensure all potentially hazardous foods are received within temperature control. All cold foods must be received at 5°C or below, all frozen foods at -15°C or below and all hot foods at 60°C or above. During the inspection the following non-compliance was observed -

  • Ensure all potentially hazardous foods are received within temperature control. All cold foods must be received at 5°C or below, all frozen foods at -15°C or below and all hot foods at 60°C or above. During the inspection the following non-compliance was observed -

2 STORAGE

• 2.1 - Protection from contamination (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

  Select No soap provided No paper towel provided Hand wash basin not accessible No warm water supply evident at the HWB

  • No soap provided
  • No paper towel provided
  • Hand wash basin not accessible
  • No warm water supply evident at the HWB

• Select Ensure all raw and ready to eat foods are stored separately to prevent possible cross contamination. Raw foods in refrigerated storage must always be stored beneath cooked or ready to eat foods to prevent possible contamination. Provide food grade containers with tight fitting lids for the storage of all open packages of food. Cover all containers of food not for immediate use. Recommend designating specific shelves (eg labelling of shelves) in fridge/coolroom for storing different food types (eg raw below ready to eat foods etc) to minimise risk of cross contamination and aid in stock rotation. Recommended implementation of visible system of stock control in the fridge/coolroom for prepared food product to assist stock rotation eg day dots, date marking etc. Ensure all foods are stored in accordance with manufacturer’s instructions.

  • Ensure all raw and ready to eat foods are stored separately to prevent possible cross contamination.
  • Raw foods in refrigerated storage must always be stored beneath cooked or ready to eat foods to prevent possible contamination.
  • Provide food grade containers with tight fitting lids for the storage of all open packages of food.
  • Cover all containers of food not for immediate use.
  • Recommend designating specific shelves (eg labelling of shelves) in fridge/coolroom for storing different food types (eg raw below ready to eat foods etc) to minimise risk of cross contamination and aid in stock rotation.
  • Recommended implementation of visible system of stock control in the fridge/coolroom for prepared food product to assist stock rotation eg day dots, date marking etc.
  • Ensure all foods are stored in accordance with manufacturer’s instructions.

• 2.2 - Appropriate environmental conditions (2 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select TBA

  • TBA

• 2.3 - Temperature control of PHF (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all cold foods are stored at 5°C or below. During the inspection, the following non-compliance was observed - Ensure all frozen foods are stored at -15°C or below. During the inspection, the following non-compliance was observed - Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following non-compliance was observed - Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature.

  • Ensure all cold foods are stored at 5°C or below. During the inspection, the following non-compliance was observed -
  • Ensure all frozen foods are stored at -15°C or below. During the inspection, the following non-compliance was observed -
  • Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following non-compliance was observed -
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature.

3 PROCESSING

• 3.1 - Safe and suitable food (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Dispose of all foods past its use by date. During the inspection, the following non-compliance was observed - Dispose of all deteriorated or damaged foods. During the inspection, the following non-compliance was observed – Provide visible system of stock control for prepared foods in coolroom/freezer/dry store etc to assist stock rotation. eg day dots, date marking etc.

  • Dispose of all foods past its use by date. During the inspection, the following non-compliance was observed -
  • Dispose of all deteriorated or damaged foods. During the inspection, the following non-compliance was observed –
  • Provide visible system of stock control for prepared foods in coolroom/freezer/dry store etc to assist stock rotation. eg day dots, date marking etc.

• 3.2 - Protection from contamination (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Provide separate/colour-coded chopping boards/knives/preparation area] for the preparation of raw and cooked/ready to eat foods. Thoroughly clean and sanitise all food contact surfaces in accordance with your Food Safety Program. Do not store chemicals above or in close proximity to food storage or food processing areas. Provide a label to the sanitising bottle clearly identifying it as ‘Sanitiser’. Do not store chemicals in used food containers. During the inspection, the following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. During the inspection, the following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of personal items. During the inspection, the following non-compliance was observed -

  • Provide separate/colour-coded chopping boards/knives/preparation area] for the preparation of raw and cooked/ready to eat foods.
  • Thoroughly clean and sanitise all food contact surfaces in accordance with your Food Safety Program.
  • Do not store chemicals above or in close proximity to food storage or food processing areas.
  • Provide a label to the sanitising bottle clearly identifying it as ‘Sanitiser’.
  • Do not store chemicals in used food containers. During the inspection, the following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. During the inspection, the following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of personal items. During the inspection, the following non-compliance was observed -

• 3.3 - Adequate cooking/processing (5 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Ensure all cooked foods reach an internal temperature of at least 75°C. This process should be verified in your Food Safety Program Records. Ensure alternative process methods observed achieve the microbiological safe food eg pickling, fermenting, drying, salting, smoking etc Do not refreeze thawed foods.

  • Ensure all cooked foods reach an internal temperature of at least 75°C. This process should be verified in your Food Safety Program Records.
  • Ensure alternative process methods observed achieve the microbiological safe food eg pickling, fermenting, drying, salting, smoking etc
  • Do not refreeze thawed foods.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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)

• Select Do not thaw potentially hazardous foods overnight at room temperature. Thawing of foods must be undertaken in accordance to your Food Safety Program. Potentially hazardous foods should either be thawed in a refrigerator or rapidly using a microwave. Ensure all ready to eat potentially hazardous foods are stored under temperature control. If ready to eat potentially hazardous foods cannot be maintained under temperature control, they must be discarded after 4 hours. This process must be demonstrated in your Food Safety Program record, ‘Time Log’. During the inspection, the following non-compliance was observed --

  • Do not thaw potentially hazardous foods overnight at room temperature. Thawing of foods must be undertaken in accordance to your Food Safety Program. Potentially hazardous foods should either be thawed in a refrigerator or rapidly using a microwave.
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control. If ready to eat potentially hazardous foods cannot be maintained under temperature control, they must be discarded after 4 hours. This process must be demonstrated in your Food Safety Program record, ‘Time Log’. During the inspection, the following non-compliance was observed --

• 3.5 - Cooling of PHF (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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)

• Select Divide large quantities of food into shallow containers for quicker cooling times. Ensure cooked potentially hazardous foods are cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours.

  • Divide large quantities of food into shallow containers for quicker cooling times.
  • Ensure cooked potentially hazardous foods are cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours.

• 3.6 - Reheating of PHF (5 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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)

• Select Ensure all previously cooked foods are rapidly reheated to 75°C. Do not use the bain-marie to heat or reheat foods. Previously cooked foods must be rapidly reheated using either the oven or microwave. Do not reheat foods that have previously been reheated. Food must only be reheated once and any leftovers discarded.

  • Ensure all previously cooked foods are rapidly reheated to 75°C.
  • Do not use the bain-marie to heat or reheat foods. Previously cooked foods must be rapidly reheated using either the oven or microwave.
  • Do not reheat foods that have previously been reheated. Food must only be reheated once and any leftovers discarded.

4. DISPLAY

• 4.1 - Protection from contamination (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all food on display is covered to protect the food from the likelihood of contamination. During the inspection, the following non-compliance was observed - Ensure the self service display is supervised by staff at all times. Ensure separate utensils are used for each food at the self serve display to minimise the likelihood of contamination of food. Provide protective barriers to the self service display to minimise the likelihood of contamination by customers.

  • Ensure all food on display is covered to protect the food from the likelihood of contamination. During the inspection, the following non-compliance was observed -
  • Ensure the self service display is supervised by staff at all times.
  • Ensure separate utensils are used for each food at the self serve display to minimise the likelihood of contamination of food.
  • Provide protective barriers to the self service display to minimise the likelihood of contamination by customers.

• 4.2 - Temperature control of PHF (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all cold foods are stored at 5°C or below. During the inspection, the following contravention was observed - Ensure all frozen foods are stored at -15°C or below. During the inspection, the following contravention was observed - Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following contravention was observed - Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. During the inspection, the following non-compliance was observed -

  • Ensure all cold foods are stored at 5°C or below. During the inspection, the following contravention was observed -
  • Ensure all frozen foods are stored at -15°C or below. During the inspection, the following contravention was observed -
  • Ensure all foods in hot storage are stored at 60°C or above. During the inspection, the following contravention was observed -
  • Ensure all ready to eat potentially hazardous foods are stored under temperature control unless you can demonstrate the 2/4 hour rule is being applied. The use of the 2/4 hour rule must be verified in your Food Safety Program records. Potentially hazardous foods must be disposed of after 4 hours stored at room temperature. During the inspection, the following non-compliance was observed -

5. PACKAGING

• 5.1 - Appropriate materials and process (2 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select All packaging materials must be stored in manner that prevents possible contamination. During the inspection, the following non-compliance was observed - Replace non-food-grade packaging/containers with food grade containers/materials. During the inspection, the following non-compliance was observed -

  • All packaging materials must be stored in manner that prevents possible contamination. During the inspection, the following non-compliance was observed -
  • Replace non-food-grade packaging/containers with food grade containers/materials. During the inspection, the following non-compliance was observed -

6. TRANSPORT & DISTRIBUTION

• 6.1 - Protection from contamination (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all goods are adequately sealed during transportation to prevent possible contamination. Thoroughly clean rear storage component of food transport vehicle to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.

  • Ensure all goods are adequately sealed during transportation to prevent possible contamination.
  • Thoroughly clean rear storage component of food transport vehicle to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.

• 6.2 - Temperature control of PHF (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Ensure all potentially hazardous foods are transported under temperature control. Cold foods must be maintained at 5°C or below, frozen foods at -15°C or below and hot foods at 60°C or above.

  • Ensure all potentially hazardous foods are transported under temperature control. Cold foods must be maintained at 5°C or below, frozen foods at -15°C or below and hot foods at 60°C or above.

7. RECALLS/FOOD DISPOSAL

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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)

• Select Provide a separate area, away from all food for sale, for the storage of recalled foods. This area must clearly identify the food as ‘recalled foods’. Provide a separate area, away from all food for sale, for the storage of all out of date foods. This area must clearly identify the food as ‘returned foods’ or foods that may not be safe or suitable. Do not sell food that has already been served to a person to another person. If food has been returned by a customer, it must be disposed of. Provide a documented food recall system.

  • Provide a separate area, away from all food for sale, for the storage of recalled foods. This area must clearly identify the food as ‘recalled foods’.
  • Provide a separate area, away from all food for sale, for the storage of all out of date foods. This area must clearly identify the food as ‘returned foods’ or foods that may not be safe or suitable.
  • Do not sell food that has already been served to a person to another person. If food has been returned by a customer, it must be disposed of.
  • Provide a documented food recall system.

8. HEALTH HYGIENE & KNOWLEDGE

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Food handlers suffering from food poisoning must not engage in the handling of food and not return to work until at least 48 hours after their symptoms have ceased.

  • Food handlers suffering from food poisoning must not engage in the handling of food and not return to work until at least 48 hours after their symptoms have ceased.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Thoroughly clean aprons worn by food handlers to remove accumulation of food waste. Ensure food handlers wear an appropriate hair covering or have their hair tied back when engaging in food handling activities. · Ensure all food handlers wash his or her hands: · Whenever his or her hands are likely to be a source of contamination of food; · Immediately before working with ready-to-eat food after handling raw food; · Immediately after using the toilet.

  • Thoroughly clean aprons worn by food handlers to remove accumulation of food waste.
  • Ensure food handlers wear an appropriate hair covering or have their hair tied back when engaging in food handling activities.
  • · Ensure all food handlers wash his or her hands: · Whenever his or her hands are likely to be a source of contamination of food; · Immediately before working with ready-to-eat food after handling raw food; · Immediately after using the toilet.

• 8.3 - Food business - responsibilities (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Inform all food handlers of their health and hygiene obligations under the Food Standards Code. Ensure people 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. During the inspection, the following non-compliance was observed -

  • Inform all food handlers of their health and hygiene obligations under the Food Standards Code.
  • Ensure people 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. During the inspection, the following non-compliance was observed -

• 8.4 - Adequate hand washing facilities (4 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Provide/restock liquid soap and disposable paper towel to the hand wash basin. Provide/restock liquid soap to the hand wash basin. Provide/restock disposable paper towel to the hand wash basin. Provide a disposable paper towel dispenser at the hand wash basin. Install a hand wash basin in the food preparation area. The hand wash basin must be supplied with hot and cold water delivered through a single outlet. Do not store items or equipment in the hand wash basin. The hand wash basin must be accessible for use by all staff at all times and used for the sole purpose of washing hands. During the inspection, the following item(s) was observed in the hand basin -

  • Provide/restock liquid soap and disposable paper towel to the hand wash basin.
  • Provide/restock liquid soap to the hand wash basin.
  • Provide/restock disposable paper towel to the hand wash basin.
  • Provide a disposable paper towel dispenser at the hand wash basin.
  • Install a hand wash basin in the food preparation area. The hand wash basin must be supplied with hot and cold water delivered through a single outlet.
  • Do not store items or equipment in the hand wash basin. The hand wash basin must be accessible for use by all staff at all times and used for the sole purpose of washing hands. During the inspection, the following item(s) was observed in the hand basin -

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Ensure the nominated Food Safety Supervisor completes a Food Safety Supervisor’s course with an accredited training provider. Provide a copy of the Food Safety Supervisor’s qualifications. Council records show the following person as the current Food Safety Supervisor for the business - Fail result recorded for the Food Handling Questionairre.

  • Ensure the nominated Food Safety Supervisor completes a Food Safety Supervisor’s course with an accredited training provider.
  • Provide a copy of the Food Safety Supervisor’s qualifications. Council records show the following person as the current Food Safety Supervisor for the business -
  • Fail result recorded for the Food Handling Questionairre.

• 8.5(a) - Food Safety Questionairre result:

  Select 5/5 = Pass 4/5 = Pass 3/5 = Fail 2/5 = Fail 1/5 = Fail 0/5 = Fail

  • 5/5 = Pass
  • 4/5 = Pass
  • 3/5 = Fail
  • 2/5 = Fail
  • 1/5 = Fail
  • 0/5 = Fail

9. PREMISES & HYGIENE

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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)

• Select Thoroughly clean all fixtures, fittings and equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean floors beneath cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean floors throughout entire premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean the cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc. Thoroughly clean walls where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean ceiling where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean food storage containers to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean shelving to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean seals on doors of under bench refrigerator to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean light fittings/diffusers in kitchen to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc. Thoroughly clean all food processing equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.

  • Thoroughly clean all fixtures, fittings and equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean floors beneath cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean floors throughout entire premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean the cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
  • Thoroughly clean walls where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean ceiling where required in food premises to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean food storage containers to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean shelving to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean seals on doors of under bench refrigerator to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean light fittings/diffusers in kitchen to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.
  • Thoroughly clean all food processing equipment to remove accumulation of food waste/dirt/grime/ grease/oil/dust etc.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Provide an adequate sanitiser for use on all food contact surfaces. No sanitiser available during inspection. Ensure the bleach based sanitiser is remade every 24 hours as the chemical breaks down and becomes inactive after this time. Ensure the appropriate bleach and water ratios are used when making up your sanitiser. Correct dilutions are 1.25ml (1 teaspoon) of bleach to 1 litre of water for household bleaches or 0.5ml of bleach to 1 litre of water for commercial bleaches. Ensure the six cleaning steps are employed for food contact surfaces & equipment ie 1. Pre-clean, 2. Wash, 3. Rinse, 4. Sanitise, 5. Final rinse, 6, Dry (air dry). Ensure a sanitising step is included as part of cleaning process for food contact surfaces.

  • Provide an adequate sanitiser for use on all food contact surfaces. No sanitiser available during inspection.
  • Ensure the bleach based sanitiser is remade every 24 hours as the chemical breaks down and becomes inactive after this time.
  • Ensure the appropriate bleach and water ratios are used when making up your sanitiser. Correct dilutions are 1.25ml (1 teaspoon) of bleach to 1 litre of water for household bleaches or 0.5ml of bleach to 1 litre of water for commercial bleaches.
  • Ensure the six cleaning steps are employed for food contact surfaces & equipment ie 1. Pre-clean, 2. Wash, 3. Rinse, 4. Sanitise, 5. Final rinse, 6, Dry (air dry).
  • Ensure a sanitising step is included as part of cleaning process for food contact surfaces.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Replace cracked/damaged floor tiles in food areas. The floor must be able to be effectively cleaned, unable to absorb grease, food particles or water and laid so that there is no ponding of water. Replace damaged wall tiles in kitchen/wash-up area. Thoroughly clean walls and ceiling in food areas where required and repaint in a gloss or semi gloss paint of a light colour. Defrost freezer. Replace defective door seals on coolroom/fridge/under bench refrigeration unit. Discard all chipped/damaged crockery and utensils. Ensure use of portable gas bottle(s) for cooking complies with Energy Safe Victoria requirements. See www.esv.vic.gov.au Replace mouldy sealant where evident at wash up sinks/hand wash basin etc. Discard all damaged food storage containers throughout premises. Remove all unwanted/unused items stored at rear of premises. Discard defective utensils as highlighted during the inspection. Replace missing light covers/diffusers in food areas where required. Cut grass in rear yard. Provide a self closing device to rear fly wire screen door.

  • Replace cracked/damaged floor tiles in food areas. The floor must be able to be effectively cleaned, unable to absorb grease, food particles or water and laid so that there is no ponding of water.
  • Replace damaged wall tiles in kitchen/wash-up area.
  • Thoroughly clean walls and ceiling in food areas where required and repaint in a gloss or semi gloss paint of a light colour.
  • Defrost freezer.
  • Replace defective door seals on coolroom/fridge/under bench refrigeration unit.
  • Discard all chipped/damaged crockery and utensils.
  • Ensure use of portable gas bottle(s) for cooking complies with Energy Safe Victoria requirements. See www.esv.vic.gov.au
  • Replace mouldy sealant where evident at wash up sinks/hand wash basin etc.
  • Discard all damaged food storage containers throughout premises.
  • Remove all unwanted/unused items stored at rear of premises.
  • Discard defective utensils as highlighted during the inspection.
  • Replace missing light covers/diffusers in food areas where required.
  • Cut grass in rear yard.
  • Provide a self closing device to rear fly wire screen door.

• 9.4 - Temperature measuring device (3 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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)

• Select Provide a probe thermometer accurate to +/- 1°C. The thermometer must be accessible on site at all times. Unable to locate thermometer during inspection. Thoroughly clean and sanitise thermometer prior to probing food. Replace defective probe thermometer.

  • Provide a probe thermometer accurate to +/- 1°C. The thermometer must be accessible on site at all times. Unable to locate thermometer during inspection.
  • Thoroughly clean and sanitise thermometer prior to probing food.
  • Replace defective probe thermometer.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Ensure single use items such as straws, cutlery and food containers are discarded after use.

  • Ensure single use items such as straws, cutlery and food containers are discarded after use.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not Applicable

  Info

• 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

• Select Eradicate rodent infestation. Rodents observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter. Possible rat/rodent droppings observed in . Ensure this area is thoroughly cleaned and premises monitored for any possible rodent activity. Ensure appropriate pest control measures are implemented if any activity is confirmed. Possible rat/rodent droppings observed in . Ensure all visible droppings are removed (eg vacuumed) and area thoroughly cleaned. This fixture/fitting needs to be sealed to make pest proof to prevent further potential access & harbourage. Ensure premises is monitored for any existing possible rodent activity and appropriate pest control measures are implemented if any activity is confirmed. Eradicate cockroach infestation. Cockroaches observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.. Eradicate ant infestation. Ants observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.. Do not allow animals to enter areas in which food is handled. An assistance animal may enter dining and drinking areas and other areas used by customers. Provide fly strips to the external doorway to assist in the prevention of insects entering the food premises.

  • Eradicate rodent infestation. Rodents observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter.
  • Possible rat/rodent droppings observed in . Ensure this area is thoroughly cleaned and premises monitored for any possible rodent activity. Ensure appropriate pest control measures are implemented if any activity is confirmed.
  • Possible rat/rodent droppings observed in . Ensure all visible droppings are removed (eg vacuumed) and area thoroughly cleaned. This fixture/fitting needs to be sealed to make pest proof to prevent further potential access & harbourage. Ensure premises is monitored for any existing possible rodent activity and appropriate pest control measures are implemented if any activity is confirmed.
  • Eradicate cockroach infestation. Cockroaches observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter..
  • Eradicate ant infestation. Ants observed in food premises. It is recommended you contact a licensed pest control company to assist you in this matter..
  • Do not allow animals to enter areas in which food is handled. An assistance animal may enter dining and drinking areas and other areas used by customers.
  • Provide fly strips to the external doorway to assist in the prevention of insects entering the food premises.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Provide adequate water pressure to the wash up sink. The water pressure was too low during the inspection. Provide adequate hot water to the wash up sink. The water temperature at this sink was too low during the inspection for adequate cleaning.

  • Provide adequate water pressure to the wash up sink. The water pressure was too low during the inspection.
  • Provide adequate hot water to the wash up sink. The water temperature at this sink was too low during the inspection for adequate cleaning.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Provide a cleaners sink, away from all food storage and food preparation areas, for the disposal of waste water such as mop water. Contact your local water authority to determine whether a food & oil interceptor (grease trap) is required. If a grease trap is required, it must not be located in food preparation or food storage areas. Please note: Advice should be sought from the local water authority as to the recommended pump out schedule for the food & oil interceptor (grease trap). Please note: It was unclear when the premises food & oil interceptor (grease trap) was last pumped out. Advice should be sought from the local water authority as to the recommended pump out schedule. No Food and Oil Interceptor (grease trap) observed installed at premises to trap grease from wastewater from sinks, dish washers etc. Requirements to provide a grease trap can be confirmed by contacting your local Water Authority.

  • Provide a cleaners sink, away from all food storage and food preparation areas, for the disposal of waste water such as mop water.
  • Contact your local water authority to determine whether a food & oil interceptor (grease trap) is required. If a grease trap is required, it must not be located in food preparation or food storage areas.
  • Please note: Advice should be sought from the local water authority as to the recommended pump out schedule for the food & oil interceptor (grease trap).
  • Please note: It was unclear when the premises food & oil interceptor (grease trap) was last pumped out. Advice should be sought from the local water authority as to the recommended pump out schedule.
  • No Food and Oil Interceptor (grease trap) observed installed at premises to trap grease from wastewater from sinks, dish washers etc. Requirements to provide a grease trap can be confirmed by contacting your local Water Authority.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Provide additional bins for the disposal of waste generated from the food business. See photo attached of rubbish stored on ground outside of the bin. Ensure all lids on outdoor bins are closed when not in use to minimise odour and the attraction of pests and animals. Thoroughly clean bins at rear of premises to remove accumulation of food waste/dirt/grime. Provide lids to bins at rear of premises where missing.

  • Provide additional bins for the disposal of waste generated from the food business. See photo attached of rubbish stored on ground outside of the bin.
  • Ensure all lids on outdoor bins are closed when not in use to minimise odour and the attraction of pests and animals.
  • Thoroughly clean bins at rear of premises to remove accumulation of food waste/dirt/grime.
  • Provide lids to bins at rear of premises where missing.

• 9.10 - Adequate ventilation and lighting (2 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc. Grease arresting filters in the mechanical exhaust canopy appear overdue for cleaning. Also ensure exhaust duct(s), fan(s) etc are inspected and serviced as required. Provide adequate ventilation above the cooking equipment in the [insert area] to remove all fumes, smoke, steam and vapours from the food premises. It was noted that the mechanical exhaust system was professionally cleaned over 6 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. It was noted that the mechanical exhaust system was professionally cleaned over 12 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. Please note: It is unclear when the premises mechanical exhaust system was last professionally cleaned. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan. Provide additional lighting to food preparation area. Provide additional lighting to dry storage area. Provide additional lighting to coolroom. Provide shatterproof diffusers to ceiling lights in food areas where required. Thoroughly clean ceiling light covers to remove accumulation of dust/insects/dirt/grime.

  • Thoroughly clean the exhaust hood and filters above cooking equipment to remove accumulation of food waste/dirt/grime/grease/oil/dust etc.
  • Grease arresting filters in the mechanical exhaust canopy appear overdue for cleaning. Also ensure exhaust duct(s), fan(s) etc are inspected and serviced as required.
  • Provide adequate ventilation above the cooking equipment in the [insert area] to remove all fumes, smoke, steam and vapours from the food premises.
  • It was noted that the mechanical exhaust system was professionally cleaned over 6 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • It was noted that the mechanical exhaust system was professionally cleaned over 12 months ago. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • Please note: It is unclear when the premises mechanical exhaust system was last professionally cleaned. Advice should be sought from a professional cleaning contractor as to the next recommended cleaning service for the flue, duct work and fan.
  • Provide additional lighting to food preparation area.
  • Provide additional lighting to dry storage area.
  • Provide additional lighting to coolroom.
  • Provide shatterproof diffusers to ceiling lights in food areas where required.
  • Thoroughly clean ceiling light covers to remove accumulation of dust/insects/dirt/grime.

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

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Do not store chemicals above or in close proximity to food storage or food processing areas. Do not store chemicals in used food containers. During the inspection, chemicals were observed stored in the following food container - Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. The following non-compliance was observed - Provide a separate area away from food storage and food processing areas for the storage of personal items. The following non-compliance was observed –

  • Do not store chemicals above or in close proximity to food storage or food processing areas.
  • Do not store chemicals in used food containers. During the inspection, chemicals were observed stored in the following food container -
  • Provide a separate area away from food storage and food processing areas for the storage of all tools and other items not used for the preparation of food. The following non-compliance was observed -
  • Provide a separate area away from food storage and food processing areas for the storage of personal items. The following non-compliance was observed –

• 9.12 - Adequate toilet facilities (2 points)

  Compliant

  Non-Compliant

  Serious Non-Comp.

  Not-Applicable

  Info

• 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

• Select Provide/restock liquid soap to the toilet hand wash basin/s. Provide/restock disposable paper towel to the toilet hand wash basin/s. Provide/restock liquid soap and disposable paper towel to the toilet hand wash basin/s. Thoroughly clean floors in staff toilets to remove accumulation of dirt/waste/grime. Thoroughly clean staff toilets to remove accumulation of dirt/waste/grime. The hand wash basin in the staff toilet must provide hot and cold water through a single outlet. Provide a hand wash basin to the staff toilet. The hand wash basin must provide hot and cold water through a single outlet.

  • Provide/restock liquid soap to the toilet hand wash basin/s.
  • Provide/restock disposable paper towel to the toilet hand wash basin/s.
  • Provide/restock liquid soap and disposable paper towel to the toilet hand wash basin/s.
  • Thoroughly clean floors in staff toilets to remove accumulation of dirt/waste/grime.
  • Thoroughly clean staff toilets to remove accumulation of dirt/waste/grime.
  • The hand wash basin in the staff toilet must provide hot and cold water through a single outlet.
  • Provide a hand wash basin to the staff toilet. The hand wash basin must provide hot and cold water through a single outlet.

10. FOOD SAFETY PROGRAM

• Adopted Food Safety Program:

  Select Template 1.1 Retail & Food Service Class 2 Template 1.2 Retail & Food Service Class 2 Template 1.3 Retail & Food Service Class 2 Template 2 FoodSmart Template 6 Nandos Australia Template 7. Compass Template 8. Caltex Template 9. McDonalds Template 10. ClubsVIC Template 12. La Porchetta Template 13. Sodexo Template 14. Spotless Services Template 15. 7 - Eleven Template 16. Coles Template 17. Hungry Jacks Template 18. Bakers Delight Template 19. Australian Commercial Catering Pty Ltd Template 22. The Cheesecake Shop Template 27. Wendy's Template 28. Gloria Jeans Template 29. Domino's Template 30. AHA (VIC) Template 31. BP Petroleum Template 32. Noodle Box Template 35. Community Group Temporary & Mobile Food Premises Template 36. Centreline Pty Ltd BP Regional Food Safety Management System Template 37. Sumo Salad Template 38.1. Crust Food Handling & Safety Program Template 38.2. Crust Franchisee Food Handling & Safety Program Independant Food Safety Program Quality Assurance Program Not known Other

  • Template 1.1 Retail & Food Service Class 2
  • Template 1.2 Retail & Food Service Class 2
  • Template 1.3 Retail & Food Service Class 2
  • Template 2 FoodSmart
  • Template 6 Nandos Australia
  • Template 7. Compass
  • Template 8. Caltex
  • Template 9. McDonalds
  • Template 10. ClubsVIC
  • Template 12. La Porchetta
  • Template 13. Sodexo
  • Template 14. Spotless Services
  • Template 15. 7 - Eleven
  • Template 16. Coles
  • Template 17. Hungry Jacks
  • Template 18. Bakers Delight
  • Template 19. Australian Commercial Catering Pty Ltd
  • Template 22. The Cheesecake Shop
  • Template 27. Wendy's
  • Template 28. Gloria Jeans
  • Template 29. Domino's
  • Template 30. AHA (VIC)
  • Template 31. BP Petroleum
  • Template 32. Noodle Box
  • Template 35. Community Group Temporary & Mobile Food Premises
  • Template 36. Centreline Pty Ltd BP Regional Food Safety Management System
  • Template 37. Sumo Salad
  • Template 38.1. Crust Food Handling & Safety Program
  • Template 38.2. Crust Franchisee Food Handling & Safety Program
  • Independant Food Safety Program
  • Quality Assurance Program
  • Not known
  • Other

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

  Compliant

  Serious Non-Comp.

  Info

• 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

• Select Ensure your businesses Food Safety Program is kept on the premises and is available for inspection.

  • Ensure your businesses Food Safety Program is kept on the premises and is available for inspection.

Food Safety Program Records

• 10.1 - Approved Suppliers List (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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.

• Select Ensure your Food Suppliers List Record has been completed in accordance with your food safety program, includes all current (and former suppliers for past 2 years) and is available for inspection.

  • Ensure your Food Suppliers List Record has been completed in accordance with your food safety program, includes all current (and former suppliers for past 2 years) and is available for inspection.

• 10.2 - Receival of Goods (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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

• Select No recent Receival of Goods Log record sighted (see photo attached of most recent record). Ensure this record is kept up to date as required. Ensure your Receival of Goods Record is being implemented in accordance with your food safety program and is available for inspection.

  • No recent Receival of Goods Log record sighted (see photo attached of most recent record). Ensure this record is kept up to date as required.
  • Ensure your Receival of Goods Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.3 - Storage Temperature Log (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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.

• Select No recent Storage Temperature Log records sighted (see photo attached of most recent record). Ensure this record is kept up to date as required. Ensure your Storage Temperature Log Record is being implemented in accordance with your food safety program and is available for inspection. The following food storage/display unit needs to be added to the Storage Temperature Log and ensure temperatures are maintained in accordance to your Food Safety Program -

  • No recent Storage Temperature Log records sighted (see photo attached of most recent record). Ensure this record is kept up to date as required.
  • Ensure your Storage Temperature Log Record is being implemented in accordance with your food safety program and is available for inspection.
  • The following food storage/display unit needs to be added to the Storage Temperature Log and ensure temperatures are maintained in accordance to your Food Safety Program -

• 10.4 - Time Log (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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.

• Select Ensure the Time Log Record is being implemented in accordance with your food safety program and is available for inspection. Ensure the 2 hour/4 hour Record is being implemented in accordance with your food safety program and is available for inspection.

  • Ensure the Time Log Record is being implemented in accordance with your food safety program and is available for inspection.
  • Ensure the 2 hour/4 hour Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.5 - Process Temperature Log (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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.

• Select No recent ‘Process/Activity Temperature Log’ records sighted (see photo attached of most recent record). Ensure this record is completed at least once a month and is kept up to date as required. No recent ‘My Cooking Temperature Log’ records sighted (see photo attached of most recent record). Ensure this record is completed at least once a month and is kept up to date as required. Ensure your Process/Activity Log Record is being implemented in accordance with your food safety program and is available for inspection. Ensure your Cooking Temperature Log Record is being implemented in accordance with your food safety program and is available for inspection.

  • No recent ‘Process/Activity Temperature Log’ records sighted (see photo attached of most recent record). Ensure this record is completed at least once a month and is kept up to date as required.
  • No recent ‘My Cooking Temperature Log’ records sighted (see photo attached of most recent record). Ensure this record is completed at least once a month and is kept up to date as required.
  • Ensure your Process/Activity Log Record is being implemented in accordance with your food safety program and is available for inspection.
  • Ensure your Cooking Temperature Log Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.6 - Equipment Calibration Log (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• 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

• Select Calibration Record appears overdue (see photo of record attached). Ensure calibration of thermometer(s) is conducted at least twice a year as required. Calibration Record appears overdue (see photo of record attached). Ensure calibration of thermometer(s) is conducted at least once a year as required. Ensure the Calibration Log Record is being implemented in accordance with your food safety program and is available for inspection.

  • Calibration Record appears overdue (see photo of record attached). Ensure calibration of thermometer(s) is conducted at least twice a year as required.
  • Calibration Record appears overdue (see photo of record attached). Ensure calibration of thermometer(s) is conducted at least once a year as required.
  • Ensure the Calibration Log Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.7 - Cleaning Schedule (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• This record not required if using Version 1.3

• Select Ensure your Cleaning Schedule Record is being implemented in accordance with your food safety program and is available for inspection. Complete the Cleaning Schedule in your Food Safety Program. The Cleaning Schedule must cover all items/areas that require cleaning within your food business. · Ensure Cleaning Schedule covers all relevant areas in your food premises. A cleaning schedule should include: - the floors, walls and ceilings of all areas of the business, from the front door to the delivery area. - all extractor fans, kitchen equipment, display units, refrigerators and storage areas. - the cleaning equipment itself (broken equipment should be reported and replaced. - a time frame that ensures there is no buildup of rubbish, recycling material or food waste or dirt and grease on any of the equipment and vehicles used to transport food.

  • Ensure your Cleaning Schedule Record is being implemented in accordance with your food safety program and is available for inspection.
  • Complete the Cleaning Schedule in your Food Safety Program. The Cleaning Schedule must cover all items/areas that require cleaning within your food business.
  • · Ensure Cleaning Schedule covers all relevant areas in your food premises. A cleaning schedule should include: - the floors, walls and ceilings of all areas of the business, from the front door to the delivery area. - all extractor fans, kitchen equipment, display units, refrigerators and storage areas. - the cleaning equipment itself (broken equipment should be reported and replaced. - a time frame that ensures there is no buildup of rubbish, recycling material or food waste or dirt and grease on any of the equipment and vehicles used to transport food.

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

  Compliant

  Non-compliant

  Not Applicable

  Info

• Refer to Supplement Section

• Select Ensure your Sushi (Preparation & Display) Record is being implemented in accordance with your food safety program and is available for inspection.

  • Ensure your Sushi (Preparation & Display) Record is being implemented in accordance with your food safety program and is available for inspection.

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

  Compliant

  Non-compliant

  Not Applicable

  Info

• Refer to Supplement Section.

• Select Ensure your Chinese Style Roast Meats (Drying Log & Meat Display Time Log) Record is being implemented in accordance with your food safety program and is available for inspection.

  • Ensure your Chinese Style Roast Meats (Drying Log & Meat Display Time Log) Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.10 - Safe Water & Food (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• Refer to Supplement Section of Version 1.3

• Select Ensure your Safe Water & Food Record is being implemented in accordance with your food safety program and is available for inspection.

  • Ensure your Safe Water & Food Record is being implemented in accordance with your food safety program and is available for inspection.

• 10.11 - Sous Vide (1 point)

  Compliant

  Non-compliant

  Not Applicable

  Info

• Refer to Sous Vide Supplement (Version 1.3)

• Select Ensure your Sous Vide Supplement is being implemented & is available for inspection.

  • Ensure your Sous Vide Supplement is being implemented & is available for inspection.

11. CATEGORIES/ITEMS RESULTING IN A MINUS SCORE

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

  Compliant

  Serious Non-Comp.

  Info

• 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:

  Select 0 Star 1 Star 2 Star 3 Star 4 Star 5 Star

  • 0 Star
  • 1 Star
  • 2 Star
  • 3 Star
  • 4 Star
  • 5 Star

ITEMS REQUIRING ATTENTION

• Select Nil - all compliant at time of inspection. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to before the scheduled Follow-up inspection date as specified below. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 7 days. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 14 days. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 28 days. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 90 days. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to as soon as possible. Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to.

  • Nil - all compliant at time of inspection.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to before the scheduled Follow-up inspection date as specified below.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 7 days.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 14 days.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 28 days.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to within 90 days.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to as soon as possible.
  • Items identified as Non-Compliances as highlighted in Orange/Red need to be attended to.

OVERALL ASSESSMENT RESULT

• Overall Food Safety Assessment result:

  Compliant

  Major Non-Compliance

  Serious Non-Compliance

FOLLOW-UP INSPECTION

• Is a follow-up inspection required?

  Yes

  No

• Follow-up Inspection due on:

  Date

ADDITIONAL QUESTIONS

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

  Yes

  No

• 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?

  Yes

  No

• 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?

  Yes

  No

• 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?

  Yes

  No

• 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

  Sign

• Auditor's signature

  Sign

• Public Health Unit ph: 9518 3539