• Food Business Name

  • Document No.

  • Licence number

  • Address
  • Business email

  • Business phone number

  • Date of inspection

  • Officer

Food Safety Practices & General Requirements

Food Receipt

  • Food protected from contamination

  • Identification / traceability of food<br>

  • Temperature control of potentially hazardous foods

Food Storage

  • Food protected from contamination

  • Temperature control of potentially hazardous foods

Food Processing

  • Safe and Suitable Food

  • Protection from contamination

  • Adequate cooking / processing

  • Potentially hazardous food out of temperature control for minimum time

  • Cooling of potentially hazardous food- two hours 60-21 & four hours 21-5

  • Reheating potentially hazardous food to greater than 60

Food Display

  • Protection from contamination

  • Temperature below 5 or above 60; or hard frozen

Food Packaging

  • Protection from contamination

Food Transportation

  • Protection from contamination

  • Temperature control of potentially hazardous foods

Food Disposal / Food Recall

  • Food disposal separation / recall process

Health and Hygiene Requirements

  • Food handlers knowledge commensurate with duties

  • Health of food handlers

  • Hygiene of food handlers

  • Food business responsibilities

Cleaning, Sanitising & Maintenance

  • Cleanliness of food premises

  • Cleaning / sanitising equipment

  • Maintenance of premises, fixtures and equipment


  • Temperature measuring device +/- 1 degree

  • Single use items

  • Control of animals and pests

Food Premises & Equipment

Food Premises and Equipment

  • Suitable design and construction

  • Water supply adequate and potable

  • Sewage, waste water and refuse disposal

  • Adequate ventilation and lighting

  • Adequate hand washing facilities

  • Storage facilities (personal, chemicals etc.)

  • Adequate staff toilet facilities

Management & Control Procedures

  • Track record

  • Management approach to food safety

  • Hygiene and food safety knowledge available

  • Documented food safety procedures

  • Training arrangements for food handlers

Smoking & Tobacco Products Control

Smoking / Tobacco Products Control

  • Point of sale requirements

  • Smoking in public places

Actions and Scores

  • Follow up action required

  • Scores on the Doors

  • I have read and understood the contents of this assessment

  • Add signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.