Food Premises Assessment Report

• Audit Name

• Conducted by:

• Conducted on:

  Date

Inspection Details

• Date of Inspection

  Date

• Time of Inspection

  Date

• Trading Name

• Address

• Licence Number

• Person Interviewed

• Proprietor/Company

• Phone

• Email

• Food Safety Supervisor (FSS)

• FSS Certificate No.

• Inspection Type

  Inspection (fee)

  Reinspection (no fee)

  Reinspection (fee)

General Requirements

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Food Handling Controls (FSS 3.2.2 cl 5-12)

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

• Cooked PHF is cooled rapidly.

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

• Food wraps and containers will not cause contamination.

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Health and Hygiene (FSS 3.2.2 cl 13-18)

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Cleaning and Sanitising (FSS 3.2.2 cl 19-20)

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Miscellaneous (FSS 3.2.2 cl 22-23)

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Animals and Pests (FSS 3.2.2 cl 24)

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Design and Construction (FSS 3.2.3)

• General design and construction of premises appropriate.

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Adequate supply of potable water available.

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Premises has adequate sewerage and waste water disposal system.

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Premises has sufficient lighting.

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Floors are able to be effectively cleaned.

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Adequate ventilation provided within the premises.

  Yes

  No

  N/O

  N/A

• Details

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  Media

• Premises has adequate storage facilities (eg chemicals).

  Yes

  No

  N/O

  N/A

• Details

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  Media

Maintenance (FSS 3.2.2 cl 21)

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

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

  Yes

  No

  N/O

  N/A

• Details

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  Media

Labelling (FSC Chapter 1)

• Food labelling complies with the Food Standards Code.

  Yes

  No

  N/O

  N/A

• Details

• Add media

  Media

Additional Notes

• Comments:

• Further action required

  Implement Above

  Reinspection Only

  Warning Letter

  Improvement Notice

  Penalty Notice

Declaration

• I HAVE READ THIS REPORT AND UNDERSTAND THE CONTENTS

• Owner/Employee name & signature

  Sign

Officer Details

• Officer's name & signature

  Sign

• Phone

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