Audit
NOTE Assessment report contains findings from date/time of inspection only
Proprietor / Directors
ABN/ACN
Postal Address
Person Interviewed
Phone Number
Food Safety Supervisor
Food Safety Supervisor Certificate Number
FSS Certificate Expiry Date
- 5 or less
- 6-50
- 51 or more
1. Food business has notified details to Ballina Shire Council
2. Food Safety Supervisor is notified and FSS certificate is on the premises
3. Food handlers have skills and knowledge to handle food safely
4. No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date
5. Food protected from the possibility of contamination; food receipt, storage, display and transport
6. Names and addresses are available for manufacturer, supplier or importer of food
7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees, above 60 degrees Celsius . Frozen food is hard frozen
8. Processing of foods; items thawed correctly; processed quickly; no contamination risk
9. Cooked PHF is cooled rapidly
10. Reheating of PHF is rapid - oven, stove top or microwave but not baine Marie
11. Self serve food bar is supervised, has separate utensils and sneeze guard -1
12. Food wraps and containers will not cause contamination
13. Food for disposal is separated from normal stock
14. Food handlers wash and dry hands thoroughly using hand wash facilities
15. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc. - 1
16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces
17. Food handlers have clean clothing, waterproof covering on bandages
18. Food handlers wash hands before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc
19. Food handlers do not handle food if ill (eg vomiting, gastro)
20. Hand washing facilities easily accessible and used only for washing of hands, arms and face
21. Hand washing facilities have warm running water through single spout, single use towels and soap
22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)
24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) Accurate to +/- 1 degree Celsius
25. Single use items protected from contamination and not reused (eg drinking straws, disposable utensils)
26. Live animals not permitted in areas in which food is handled
27. Practical pest exclusion measures used (eg screens, door seals)
28. Practicable measures to eradicate and prevent harbourage of pests (eg housekeeping, stock rotation, pest controller)
29. No signs of insect infestation or rodent activity in premises
30. General design and construction of premises appropriate
31. Adequate supply of potable water available
32. Premises has adequate sewage and waste water disposal system
33. Premises has adequate storage facilities for garbage and recyclable matter
34. Premises has sufficient lighting
35. Floors are able to be effectively cleaned
36. Walls and ceilings are sealed and able to be effectively cleaned
37. Fixtures, fittings and equipment are able to be effectively cleaned and where necessary sanitised
38. Adequate ventilation is provided within the premises
39. Premises has adequate storage facilities (eg chemicals)
40. Premises, fixtures, fittings and equipment in a good state of repair and working order
41. No chipped, broken or cracked eating or drinking utensils observed
42. Food labelling complies with the Food Standards Code
- P1
- P2
- P3
- P4
- 0-3 Points
- 4-8 Points
- 9-15 Points
- no grade awarded
- not applicable
0-3 Points = 5 Stars
4-8 Points = 4 Stars
9-15 Points = 3 Stars
More than 15 Points - No grade awarded
Business not applicable
How Was SoD certificate provided?
- Nil
- Reinspection
- Warning letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
- Other
- Pending
Comments
Inspection fee
$92 half hour $184 one hour
- Sue Anderson
- Rachael Jenner
- Kristy Bell
- Kerri Watts
- Nilanga Thabrew
NOTE Assessment report contains findings from date/time of inspection only
Ballina Shire Council
40 Cherry Street Ballina
Tel 02 6686 1210
Email council@ballina.nsw.gov.au
Web www.ballina.nsw.gov.au
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. Critical food handling practices most likely to affect food safety identified during an inspection are: inadequate cooling & cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene & 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 minimize the growth of any pathogenic micro-organisms 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 maintaining potentially hazardous food at a temperature of: a.5oC or below or b.60oC or above or c.another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.
9.A food business must when cooling cooked potentially hazardous food, cool the food: a.within two hours - from 60oC to 21oC; and b.within a further four hours - from 21oC to 5oC.
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 60oC or above.
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 washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, rinsing hands under warm water for a recommended 15 seconds 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 after handling raw food immediately after using the toilet before commencing or recommencing handling food immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or using tobacco 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 food-borne disease, or who is a carrier of a food-borne disease 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 f.other visible matter
23.Clean and Sanitary condition means a surface or utensil is: a.clean 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 premises 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 the 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. 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.
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 (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.
