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
- Follow Up Food Safety Assessment
- Improvement Notice Follow Up Food Safety Assessment
- Complaint Investigation Food Safety Assessment
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Proprietor/manager on site at time of assessment
Checklist
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Reason for assessment
Food Receipt
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Food is protected from contamination - 3.2.2. 5(1)
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Identification & traceability of food - 3.2.2. 5(2)
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PHF* is kept under temperature control - 3.2.2. 5(3),(4)
Food Storage
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Food is protected from contamination - 3.2.2. 6(1)
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Stock is rotated & products are within use-by-date - 3.2.2 11
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PHF* is kept under temperature control - 3.2.2. 6(2)
Food Processing
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Food is protected from contamination - 3.2.2. 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 is adequately cooked/processed - 3.2.2. 7(1)(b)(i)(i)
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Time out of temperature control is minimised - 3.2.2. 7(2)
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PHF* is cooled suitably & rapidly - 3.2.2. 7(3)
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PHF* is reheated suitably & rapidly - 3.2.2. 7(4)
Food Display
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Food is protected from contamination - 3.2.2. 8 (1)
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PHF* is displayed under temperature control - 3.2.2. 8(5)
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Suitable & separate serving utensils provided - 3.2.2. 8(2)
Packaging / Transport / Disposal
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Food is protected from contamination - 3.2.2. 9(b), 10(a)
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PHF* is transported under temperature control - 3.2.2. 10 (b),(c)
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Food is sold with correct labeling - 1.2.1
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Food for disposal is clearly marked and kept seperate - 3.2.2. 11
Health / Hygiene / Skills & Knowledge
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Good hygiene practices - 3.2.2. 13, 15, 16
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HWB* functional, Accessible & correctly used - 3.2.2 15(2),(3),(4), 17(1)(a); 3.2.3 14
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Soap & single use towels are available adjacent HWB* - 3.2.2 17(1)(b)
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Food handlers have adequate skills & knowledge - 3.2.2. 3(1)
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Temperature probe is suitable & available - 3.2.2 22
Suitability of Premises
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Floors, walls & ceiling are clean - 3.2.2 19(1)
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Fixtures, fittings, equipment & utensils are clean - 3.2.2 19(2)
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Food contact surfaces are cleaned then sanitised - 3.2.2 20
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Exhaust canopy cleaned & maintained - 3.2.2 19(2)
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Lighting & ventilation adequate - 3.2.3 7,8
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Fixtures, fittings & equipment in good working order - 3.2.2 21(1)
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Surfaces smooth, impervious, gap free & easy to clean - 3.2.3 3(c),(d)
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Pest entry & harbourage prevented, records are kept - 3.2.2 24(1)(b),(c); 3.2.3 3(d)(ii),(iii)
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Hot/cold water supply & sewage adequate - 3.2.3 4,5,13
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Suitable storage of waste and recyclables - 3.2.3 6
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Bin area & grease trap cleaned & maintained - 3.2.3 5,6
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Toilets adequate and clean - 3.2.3 16
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Separate storage for personal items & chemicals
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No chipped, broken or cracked eating utensils - 3.2.3 21(2)
Food Act 2008 & Food Standards Code Requirements
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Food Safety Program up to date and audited - 3.2.3
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Business is currently registered & correct risk class
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
