Information
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Food Business Name
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Document No.
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Licence number
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Address
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Business email
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Business phone number
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Date of inspection
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Officer
Food Safety Practices & General Requirements
Food Receipt
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Food protected from contamination (5(1) of 3.2.2)
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Identification / traceability of food (5(2) of 3.2.2)<br>
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Temperature control of potentially hazardous foods (5(3) and (4) of 3.2.2)
Food Storage
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Food protected from contamination (6(1) (a) of 3.2.2
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Temperature control of potentially hazardous foods (6(1) (b) of 3.2.2
Food Processing
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Safe and Suitable Food (7(1)(a) of 3.2.2)
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Protection from contamination (7(1)(b)(i) of 3.2.2
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Adequate cooking / processing Protection from contamination (7(1)(b)(i)(ii) of 3.2.2
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Potentially hazardous food out of temperature control for minimum time (7(3) of 3.2.2)
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Cooling of potentially hazardous food- two hours 60-21 & four hours 21-5 (7(2) of 3.2.2)
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Reheating potentially hazardous food to greater than (7(4) of 3.2.2)
Food Display
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Protection from contamination (8)(1),(2),(3) & (4) of 3.2.2)
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Temperature below 5 or above 60; or hard frozen (8(5) of 3.2.2)
Food Packaging
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Protection from contamination (9 of 3.2.2)
Food Transportation
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Protection from contamination (10(a) of 3.2.2)
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Temperature control of potentially hazardous foods (10(b) & (c) of 3.2.2
Food Disposal / Food Recall
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Food disposal separation / recall process (11, 12 of 3.2.2)
Health and Hygiene Requirements
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Food handlers knowledge commensurate with duties (3 of 3.2.2)
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Health of food handlers (14 of 3.2.2)
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Hygiene of food handlers (13, 15 of 3.2.2)
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Food business responsibilities (16, 18 of 3.2.2)
Cleaning, Sanitising & Maintenance
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Cleanliness of food premises (19, 3.2.2)
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Cleaning / sanitising equipment (20 of 3.2.2)
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Maintenance of premises, fixtures and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.3)
Miscellaneous
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Practical measures in place to ensure smoking and spitting is prevented in food preparation areas or areas where is unprotected food (3.22)
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Temperature measuring device +/- 1 degree (22 of 3.2.2)
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Single use items (23 of 3.2.2)
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Control of animals and pests (24 of 3.2.2)
Food Premises & Equipment
Food Premises and Equipment
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Suitable design and construction (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.3)
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Water supply adequate and potable (4 of 3.2.3)
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Sewage, waste water and refuse disposal (5 of 3.2.3)
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Adequate ventilation and lighting (7 & 8 of 3.2.3)
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Adequate hand washing facilities (16 of 3.2.3)
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Storage facilities (personal, chemicals etc. (6 of 3.2.3)
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Adequate staff toilet facilities (16 of 3.2.3)
Management & Control Procedures
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Track record
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Management approach to food safety
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Hygiene and food safety knowledge available
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Documented food safety procedures
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Training arrangements for food handlers
Healthy menu options
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Does your menu have healthy options highlighted / marked out for patrons to make informed choices?
Actions and Scores
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Follow up action required
- Nil
- Re-inspection
- Letter
- Improvement notice
- Infringement notice
- Prosecution
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I have read and understood the contents of this assessment
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Add signature
Single-use Plastics
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Compliance with Stage 1 regulations:<br>Bowls, cutlery, drink stirrers, drinking straws, cups, thick plastic bags, expanded polystyrene (EPS) takeaway food containers, helium balloon releases, unlidded containers.
COMMENTS by Inspector
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