Title Page
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Site conducted
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Prepared by
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Date & time conducted
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Location (if not in system)
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Business Name (if not in system)
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Risk Level
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Reason for assessment
- Fit-Out Food Safety Assessment
- Follow Up Fit-Out Food Safety Assessment
- Fit-Out Food Safety Assessment (Section 39)
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Proprietor/manager on site at time of assessment
Checklist
Design/construction
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Food premises is appropriate and adequate for the activities to be conducted on-site (adequate sinks/dishwasher/storage areas etc) - 3.2.3 3
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Floors, walls & ceiling are easily clean, floors laid so no ponding of water, walls/ceiling unable to provide pest harbourage (joints/gaps sealed) - 3.2.2 19(1), 3.2.3 7,8
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Surfaces smooth, impervious, gap free & easy to clean - 3.2.3 3(c),(d)
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HWB* has warm water, easily accessible, soap & paper towels - 3.2.2 15(2),(3),(4), 17(1)(a)(b); 3.2.3 14
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Hot/cold water supply & sewage adequate (including coffee machines plumbed in) - 3.2.3 4,5,13
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Food handler toilets adequate and clean, HWB have warm water, soap & paper towels - 3.2.3 16, 3.2.2 15(4)
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Fixtures, fittings & equipment fit for purpose, in good working order, clean, storage & display keeps food at safe temps/protected from contamination - 3.2.2 6,8; 3.2.2 21(1); 3.2.2 19(2); 3.2.3 12(1)
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Lighting adequate (shatter proof covers, no dimly lit areas) - 3.2.3 7,8
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Exhaust canopy installed (where required) and in working order; chargrills have separate extraction system compliant with AS1668.2 - 3.2.2 19(2)
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Separate storage for personal items, office items & chemicals
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Suitable storage of waste/recyclables/oil; bin area & grease trap clean & maintained, trade waste permit (if required) - 3.2.3 5,6
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Pest entry & harbourage prevented as practicable (pest strips on doors, screens) - 3.2.2 24(1)(b),(c); 3.2.3 3(d)(ii),(iii)
Food safety practices
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Discussion/assessment food handling/safety practices - 3.2.2
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Food contact surfaces are cleaned then sanitised (detergent & sanitiser available) - 3.2.2 20, 3.2.3 12(3)
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Temperature probe is suitable & available - 3.2.2 22
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Food is protected from contamination, stored & displayed under temperature control - 3.2.2. 8(5), 5(3),(4), 6(1), 7(1)(b)(i)
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Separation of raw & ready to eat foods - 3.2.2. 7(1)(b)(i)
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Food for disposal is clearly marked and kept separate - 3.2.2. 11
FSS 3.2.2A and record keeping
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Food Safety Supervisor appointed and certificate received
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Food handler training records available
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Record keeping - receipt condition/temps, cooking/cooling temps, display temps, 2hr/4hr rule log, cleaning & sanitising procedure/schedule, general temp records, supplier records
Transport
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Temperature control during transport
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Protected from contamination during transport
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Delivery partners used
Manufacturers/importers/distributors
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Food recall plan
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Compliant product labelling
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Shelf life testing (NATA accredited lab)
Vulnerable populations (aged care/child care etc)
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Food Safety Program is verified - 3.3.1
Mobile food van/stall
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Food stall plan approved
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HWB has warm water supply, soap & paper towels
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Adequate water storage and wastewater disposal method
General comments
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Further comments (if applicable)
Further Action
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Follow-up assessment fee for unsatisfactory work: Proprietor to be charged relevant fee for this assessment
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Further Action
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Next Assessment Date (assessment may not be on this day)
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Authorised Officer Signature
