• Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Personnel

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

  • Food Safety Supervisor has been notified and NSWFA FSS certificate is on the premises<br>

  • 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


  • Further action required?

  • Days until re-inspection


  • Owner/employee signature

Inspecting Officer

  • Add signature


Hurstville City Council - Contact Details

  • Address: Civic Centre, MacMahon Street, HURSTVILLE NSW 2220 Post: PO BOX 205, HURSTVILLE BC NSW 1481 Website: email: Telephone: (02) 9330 6222 Fax: (02) 9330 6223

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.