Information

  • Audit Name

  • Conducted by:

  • Conducted on:

Inspection Details

  • Date of Inspection

  • Time of Inspection

  • Trading Name

  • Address

  • Licence Number

  • Person Interviewed

  • Proprietor/Company

  • Phone

  • Email

  • Food Safety Supervisor (FSS)

  • FSS Certificate No.

  • Inspection Type

General Requirements

  • Food business has notified details to NSW Food Authority www.foodnotify.nsw.gov.au

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  • Food Safety Supervisor is notified and certificate is on the premises.

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  • Food handlers have skills and knowledge to handle food safely.

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  • No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date

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Food Handling Controls (FSS 3.2.2 cl 5-12)

  • Food is protected from the possibility of contamination (food receipt, storage, display and transport)

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  • Names and addresses are available for manufacturer, supplier or importer of food.

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  • Potentially hazardous food (PHF) is under temperature control.

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  • Processing of foods; items thawed correctly, processed quickly, no contamination risk.

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  • Cooked PHF is cooled rapidly.

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  • Reheating of PHF is rapid - oven, stove top or microwave but not bain marie.

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  • Self serve food bar is supervised, has separate utensils and sneeze guard.

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  • Food wraps and containers will not cause contamination.

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  • Food for disposal is identified and separated from normal stock.

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Health and Hygiene (FSS 3.2.2 cl 13-18)

  • Food handlers wash and dry hands thoroughly using hand wash facilities.

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  • Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps, etc.

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  • Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces.

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  • Food handlers have clean clothing, waterproof covering on bandages.

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  • Food handlers wash hands before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc.

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  • Food handlers do not handle food if ill (eg. vomiting, gastro)

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  • Hand washing facilities easily accessible and used only for washing of hands, arms and face.

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  • Hand washing facilities (including those at toilets) have warm running water through single spout, single use towels (or air dryer) and soap.

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Cleaning and Sanitising (FSS 3.2.2 cl 19-20)

  • Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness.

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  • Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg. chemicals or dishwasher).

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Miscellaneous (FSS 3.2.2 cl 22-23)

  • Accurate temperature measuring device readily accessible (eg digital probe thermometer), accurate to +/- 1 degree Celsius.

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  • Single use items protected from contamination and not reused (eg. Drinking straws, disposable utensils).

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Animals and Pests (FSS 3.2.2 cl 24)

  • Live animals not permitted in areas in which food is handled.

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  • Practical pest exclusion measures used (eg. screens, door seals).

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  • Practical measures to eradicate and prevent the harbourage of pests used (eg housekeeping, stock rotation, pest controller).

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  • No signs of insect infestation or rodent activity in premises.

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Design and Construction (FSS 3.2.3)

  • General design and construction of premises appropriate.

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  • Adequate supply of potable water available.

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  • Premises has adequate sewerage and waste water disposal system.

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  • Premises has adequate storage facilities for garbage and recyclable matter.

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  • Premises has sufficient lighting.

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  • Floors are able to be effectively cleaned.

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  • Walls and ceilings are sealed and able to be effectively cleaned.

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  • Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised.

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  • Adequate ventilation provided within the premises.

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  • Premises has adequate storage facilities (eg chemicals).

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Maintenance (FSS 3.2.2 cl 21)

  • Premises, fixtures, fittings and equipment in a good state of repair and working order.

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  • No chipped, broken, or cracked eating or drinking utensils observed.

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Labelling (FSC Chapter 1)

  • Food labelling complies with the Food Standards Code.

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Additional Notes

  • Comments:

  • Further action required

Declaration

  • I HAVE READ THIS REPORT AND UNDERSTAND THE CONTENTS

  • Owner/Employee name & signature

Officer Details

  • Officer's name & signature

  • Phone

  • NOTE: assessment report contains findings from date/time of inspection only.

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.