Food Premises Inspection

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Personnel

Food Premises Details

• Trading Name

• Proprietor/Company

• Contact Number

• Email

• Food Safety Supervisor

• FSS Certificate

  Media

• Risk category

  P1 - High

  P2 - High

  P3 - Medium

  P4 - Low

Inspection details

• Inspection start

  Date

• Inspection end

  Date

• Type of inspection

  Scheduled

  Non Scheduled

  Complaint

  Re-inspection

General Requirements

• Items marked 'NO' indicate matters which require rectification

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Food Handling Controls FSC 3.2.2 cl 5-12

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cooked PHF is heated/cooled rapidly (CRITICAL)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food wraps and containers will not cause contamination

  Yes

  No

  N/A

• Food for disposal is identified and separated from normal stock

  Yes

  No

  N/A

Health and Hygiene FSC 3.2.2 cl 13-18

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food handlers have clean clothing, waterproof coverings on bandages

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Staff do not handle food if unwell (CRITICAL)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

Cleaning and Sanitising FSC 3.2.2 cl 19-20

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Miscellaneous FSC 3.2.2 Cl 22-23

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Animals and Pests FSC 3.2.2 cl 24

• Live animals not permitted in areas where food is handled

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Design and Construction FSC 3.2.3

• General design and construction of the premises appropriate

  Yes

  No

  N/A

• Adequate supply of potable water available

  Yes

  No

  N/A

• Premises has appropriate sewerage and waste water disposal system

  Yes

  No

  N/A

• Premises has adequate storage facilities for garbage and recyclable matter

  Yes

  No

  N/A

• Premises has sufficient lighting

  Yes

  No

  N/A

• Floors are able to be effectively cleaned

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Adequate ventilation provided within the premises

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Maintenance FSC 3.2.2 cl 21

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

  Yes

  No

  N/A

• No chipped, broken or cracked eating or drinking utensils observed

  Yes

  No

  N/A

Labelling FSC Chapter 1

• Food labelling complies with Food Standards Code

  Yes

  No

  N/A

Additional notes

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

• Further action required?

  Yes

  No

  N/A

• Days until re-inspection

I HAVE READ THE REPORT AND UNDERSTAND THE CONTENTS

• Owner/employee signature

  Sign

Inspecting Officer

• Add signature

  Sign

• 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