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Food Premises Inspection
Food Premises Inspection
Hurstville City Council

Food Premises Inspection Checklist

Tool for assessing compliance of food shops with ANZFSC 3.2.2 & 3.2.3

Use this Digital Checklist
Download as PDF
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Free Food Premises Inspection Checklist

Use this Digital Checklist

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Food Premises Details

Trading Name

Proprietor/Company

Contact Number

Email

Food Safety Supervisor

FSS Certificate

Risk category

Inspection details
Inspection start
Inspection end

Type of inspection

General Requirements

Items marked 'NO' indicate matters which require rectification

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

Food Safety Supervisor has been notified and NSWFA FSS certificate is on the premises

Food handlers have skills and knowledge to handle food safely (CRITICAL)

Food Handling Controls FSC 3.2.2 cl 5-12

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

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

Potentially Hazardous Food (perishable items e.g. Meat, seafood, dairy etc) is under temperature control: food receipt, storage, display and transport - less than 5'C or above 60'C. Frozen food frozen solid (CRITICAL)

Processing of food; items thawed correctly; processed quickly; no contamination risk (CRITICAL)

Cooked PHF is heated/cooled rapidly (CRITICAL)

Self-service food bar is supervised, has separate utensils and sneeze guards

Food wraps and containers will not cause contamination

Food for disposal is identified and separated from normal stock

Health and Hygiene FSC 3.2.2 cl 13-18

Food handlers wash and dry hands thoroughly using hand wash facilities (CRITICAL)

Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, gloves etc.

Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces (CRITICAL)

Food handlers have clean clothing, waterproof coverings on bandages

Food handlers wash hands before commencing/recommencing handling food after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc. (CRITCAL)

Staff do not handle food if unwell (CRITICAL)

Hand washing facilities are easily accessible and used solely for the purpose of washing hands, arms and face

Hand washing facilities (including those at toilets) are provided with a supply of warm running water through a single spout, liquid soap and single-use paper towels (CRITICAL)

Cleaning and Sanitising FSC 3.2.2 cl 19-20

Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness (CRITICAL)

Food contact surfaces, eating and drinking utensils in a clean and satisfactory condition/appropriate sanitizing method in use (CRITICAL)

Miscellaneous FSC 3.2.2 Cl 22-23

Accurate temperature measuring device readily accessible (digital probe thermometer) accurate to +/- 1'C

Single use items protected from contamination and not reused (e.g. Drinking straws, disposables utensils etc)

Animals and Pests FSC 3.2.2 cl 24

Live animals not permitted in areas where food is handled

Practical pest exclusion measures used (e.g. Screens, doorseals)

Practical measures to eradicate and prevent the harbourage of pests used (e.g. Housekeeping, stock rotation, pest control etc)

No sign of insect infestation or rodent activity in the premises (CRITICAL)

Design and Construction FSC 3.2.3

General design and construction of the premises appropriate

Adequate supply of potable water available

Premises has appropriate sewerage and waste water disposal system

Premises has adequate storage facilities for garbage and recyclable matter

Premises has sufficient lighting

Floors are able to be effectively cleaned

Walls and ceilings are sealed and able to be effectively cleaned

Fittings, fixtures and equipment are able to be effectively cleaned and, if necessary, sanitised

Adequate ventilation provided within the premises

Premises has adequate and separate storage facilities (e.g. Chemicals, personal belongings etc)

Maintenance FSC 3.2.2 cl 21

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

No chipped, broken or cracked eating or drinking utensils observed

Labelling FSC Chapter 1

Food labelling complies with Food Standards Code

Additional notes

CRITICAL CHECKLIST ITEMS HAVE THE POTENTIAL TO IMPACT DIRECTLY ON FOOD SAFETY AND SHOULD BE ADDRESSED AS A PRIORITY

Further action required?

Days until re-inspection
I HAVE READ THE REPORT AND UNDERSTAND THE CONTENTS
Owner/employee signature
Inspecting Officer
Add signature

ENVIRONMENTAL HEALTH OFFICER - (02) 9330 6222

Hurstville City Council - Contact Details

Address: Civic Centre, MacMahon Street, HURSTVILLE NSW 2220 Post: PO BOX 205, HURSTVILLE BC NSW 1481 Website: www.hurstville.nsw.gov.au email: hccmail@hurstville.nsw.gov.au Telephone: (02) 9330 6222 Fax: (02) 9330 6223

Food Premises Inspection
Hurstville City Council

Food Premises Inspection

Tool for assessing compliance of food shops with ANZFSC 3.2.2 & 3.2.3

Use this Digital Checklist
Download as PDF
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.

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