Title Page

  • Food Shop Reference Number

  • Trading Name

  • Company Name

  • Location
  • Conducted on

  • NB: Assessment report contains findings from date/time of inspection only

Food Premises Information

  • Proprietor/ Directors

  • ABN/ ACN


  • Postal Address

  • Person interviewed

  • Phone number

  • Food Safety Supervisor

  • Food Safety Supervisor Certificate Number

  • FSS Certificate Expiry Date

General Requirements

  • 1. Food business has notified details to Singleton Council

  • 2. If needed, FSS is appointed and certificate is on the premises

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

  • Provide food handlers with the skills and knowledge to handle food safely.

  • Council offers a free online training program called I'M ALERT which can be accessed at www.singleton.imalert.com.au . The program can be accessed 24 hours a day, 7 days a week. It can assist in providing food handlers the necessary skills and knowledge to handle food safely. Participants receive training acknowledgement and a certificate.

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

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  • Ready to eat foods containing raw eggs

Food Handling Controls FSS 3.2.2 cl 5 - 12

  • 5. Food protected from the possibility of contamination; food reciept, storage, display and transport

  • Protect food from the possibility of contamination:

  • Council offers a free online training program called I'M ALERT which can be accessed at www.singleton.imalert.com.au . The program provides a template "Goods Receivable Checklist" which may be of benefit to your food business to ensure that goods received have been checked.

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

  • Make available names and addresses for the manufacturer, suppliers or import of food.

  • Council offers a free online training program called I'M ALERT which can be accessed at www.singleton.imalert.com.au . The program provides a template "Approved Suppliers List" which may be of benefit to your food business to keep track of your supplier details.

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  • 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C, above 60°C. Frozen food is hard frozen.

  • Council offers a free online training program called I'M ALERT which can be accessed at www.singleton.imalert.com.au . The program provides a template "Goods Receivable Checklist" which may be of benefit to your food business to ensure that goods received have been checked.

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

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  • 9. Cooked PHF is cooled rapidly

  • Cool potentially hazardous foods rapidly

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

  • Reheat Potentially Hazardous Food rapidly in oven, stove tops or microwave; not in bain - marie or pie warmers

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

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  • 12. Food wraps and containers will not cause contamination

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  • 13. Food for disposal is identified & separated from normal stock

  • Clearly mark food for disposal and keep from normal stock

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Health and Hygeine FSS 3.2.2 cl 13 -18

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

  • Food handlers are required to wash and dry hands thoroughly using hand wash facilities

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

  • Avoid unnecessary contact with ready to eat foods. Use utensils or a gloved hand

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

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  • 17. Food handlers have clean clothing, waterproof bandages

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  • 18. 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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  • 19. Food handlers do not handle food if ill (e.g. vomiting, gastro)

  • Food handlers are not to handle food if they are ill

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

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  • 21. Hand washing facilities have warm running water through single spout, single use towels and soap

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Cleaning and sanitising FSS 3.2.2 cl 19-20

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

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

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Miscellaneous FSS 3.2.2 cl 22- 23

  • 24. Accurate temperature measuring device readily accesible (digital probe thermometer - accurate to +/- 1°C)

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  • 25. Single use items protected from contamination and not reused (e.g. drinking straws, disposable utensils)

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Animals and Pests FSS 3.2.2 cl 24

  • 26. Live animals not permitted in areas where food is handled

  • Animals and pests are not permitted in food handling areas

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  • 27. Practical pest exclusion measures are used (e.g. screens, doors, seals)

  • Implement practical exclusion measures e.g. screens

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  • 28. Practical measures to eradicate and prevent harbourage of pests (e.g. housekeeping, stock rotation, pest controller)

  • Implement practical measures to eradicate and prevent harbourage of pests

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  • 29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, teeth marks)

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Design and Construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • Construct and design the premises to an appropriate standard

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  • 31. Adequate supply of potable water available

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  • 32. Premises has adequate sewage and waste water disposal system

  • Ensure the premises has appropriate sewage and waste water disposal system

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  • 33. Premises has adequate storage facilities for garbage and recyclables

  • Provide adequate storage facility for garbage and recyclable material

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  • 34. Premises has sufficient lighting

  • Provide sufficient lighting in the premises

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  • 35. Floors are able to be effectively cleaned

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

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

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  • 38. Adequate ventilation is provided within the premises

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  • 39. Premises has adequate storage facilities (e.g. chemicals, food)

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Maintenance FSS 3.2.2 cl 21

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

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

  • Refrain from use of chipped eating or drinking utensils

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Labelling FSC Chapter 1

  • 42. Food labelling complies with the Food Standards Code 1.2

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  • 43. For 'Standard Food Outlet', nutrition information displayed

Total points

  • Risk Category

  • Premise Type

  • Inspection Type

  • Food Business Grade

  • Scores on Doors certificate to be issued

  • 0-3 Points =5 Stars
    4-8 Points = 4 Stars
    9-15 Points = 3 Stars
    Above 15 Points or any critical 8 Point breach - No grade awarded

Further Action

  • Comments

I have read this report and understand the contents.

  • Owner/Employee Signature

  • Lucy Packham
    Environmental Health Officer
    Singleton Council

  • Officers Signature

  • NB: Assessment report contains findings from date/time of inspection only

Explanatory Notes and Definitions (Food Standards Code CH3 standards 3.2.2 and 3.2.3)

  • This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list, each item is a single issue of compliance. Inspection are: inadequate cooling and cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene and infected food handlers; inadequate reheating and inadequate cleaning of equipment.

  • 5. Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.

  • 7. 'Potentially hazardous food' is food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.

  • 7. Temperature control means maintainig potentially hazardous food at a temperature of: (a) 5°C or below, or (b) 60°C or above, or (c) another temperature if the food business demonstrates that maintenance of the food at this temperature for the period time for which it will be maintained, will not adversely affect the microbiological safety of the food.

  • 9. A food business when cooling cooked potentially hazardous food, cool the food: (a) within two hours - from 60°C to 21°C, and (b) within a further four hours - from 21°C to 5°C.

  • 10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60°C or above, e.g. heating in an oven, microwave or on a stove top.

  • 11. A food business must, when displaying unpackaged ready to eat food for self service: (a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been 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, and (c) provide protective barriers that minimise the likelihood of contamination by customers.

  • 14. Thorough hand washig includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, thorough rinsing of hands under warm water and drying thoroughly on single use towel or air dryer.

  • 18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: - before working with ready to eat food, - immediately after using the toilet, - before commencing or recommencing handling food, - immediately after smoking, coughing sneezing, using handkerchief or tissue, eating, drinking or using tobacco, and - after touching his or her hair, scalp or a body opening.

  • 19. 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 foodborne disease, or who is a carrier of a foodborne disease, and (b) a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.

  • 22. Food premises and fixtures, fittings and equipment must be maintained 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.

  • 23. Clean and sanitary condition means a food contact surface or utensils is: (a) clean; and (b) has had applied to it heat and/or chemicals or other process so that the number of microorganisms has been reduced to a safe level.

  • 30. General requirements for design and construction of food premise must: (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and, if necessary, sanitising and (d) to extent that is practicable exclude dirt,dust, fumes,smoke, not permit the entry or harbourage of pests.

  • 31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.

  • 33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.

  • 34. Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.

  • 38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.

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