Risk category

Type of inspection

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 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

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)

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)

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)

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)

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)

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

No chipped, broken or cracked eating or drinking utensils observed

Food labelling complies with Food Standards Code

Further action required?