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Health - Food Safety Assessment Report - Temporary/Mobile Premises (event)
Health - Food Safety Assessment Report - Temporary/Mobile Premises (event)
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Health - Food Safety Assessment Report - Temporary/Mobile Premises (event)

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Free Health - Food Safety Assessment Report - Temporary/Mobile Premises (event) Checklist

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Title Page

  • Site conducted

  • Prepared by

  • Date & time conducted

  • Location (if not in system)

  • Business Name

  • Reason for assessment

    • Routine Food Safety Assessment - Temporary / Mobile Premises (event)
    • Follow Up Food Safety Assessment - Temporary / Mobile Premises (event)

  • Proprietor/manager on site at time of assessment

Checklist

Food Receipt

  • Food is protected from contamination - 3.2.2. 5(1)

  • Identification & traceability of food - 3.2.2. 5(2)

  • PHF* is kept under temperature control - 3.2.2. 5(3),(4)

Food Storage

  • Food is protected from contamination - 3.2.2. 6(1)

  • Stock is rotated & products are within use-by-date - 3.2.2 11

  • PHF* is kept under temperature control - 3.2.2. 6(2)

Food Processing

  • Food is protected from contamination - 3.2.2. 7(1)(b)(i)

  • Separation of raw & ready to eat foods - 3.2.2. 7(1)(b)(i)

  • Food is adequately cooked/processed - 3.2.2. 7(1)(b)(i)(i)

  • Time out of temperature control is minimised - 3.2.2. 7(2)

  • PHF* is cooled suitably & rapidly - 3.2.2. 7(3)

  • PHF* is reheated suitably & rapidly - 3.2.2. 7(4)

Food Display

  • Food is protected from contamination - 3.2.2. 8 (1)

  • PHF* is displayed under temperature control - 3.2.2. 8(5)

  • Suitable & separate serving utensils provided - 3.2.2. 8(2)

Packaging / Transport / Disposal

  • Food is protected from contamination - 3.2.2. 9(b), 10(a)

  • PHF* is transported under temperature control - 3.2.2. 10 (b),(c)

  • Food is sold with correct labeling - 1.2.1

  • Food for disposal is clearly marked and kept seperate - 3.2.2. 11

Health / Hygiene / Skills & Knowledge

  • Good hygiene practices - 3.2.2. 13, 15, 16

  • HWB* functional, Accessible & correctly used - 3.2.2 15(2),(3),(4), 17(1)(a); 3.2.3 14

  • Food handlers have adequate skills & knowledge - 3.2.2. 3(1)

  • Temperature probe is suitable & available - 3.2.2 22

Suitability of Premises

  • Floors, walls & ceiling are clean - 3.2.2 19(1)

  • Fixtures, fittings, equipment & utensils are clean - 3.2.2 19(2)

  • Food contact surfaces are cleaned then sanitised - 3.2.2 20

  • Exhaust canopy cleaned & maintained - 3.2.2 19(2)

  • Lighting & ventilation adequate - 3.2.3 7,8

  • Fixtures, fittings & equipment in good working order - 3.2.2 21(1)

  • Surfaces smooth, impervious, gap free & easy to clean - 3.2.3 3(c),(d)

  • Hot/cold water supply & sewage adequate - 3.2.3 4,5,13

  • Suitable storage of waste and recyclables - 3.2.3 6

  • Bin area cleaned & maintained - 3.2.3 5,6

  • Toilets adequate and clean - 3.2.3 16

  • Separate storage for personal items & chemicals

  • No chipped, broken or cracked eating utensils - 3.2.3 21(2)

General comments

  • Further comments (if applicable)

Further Action

  • Follow-up assessment fee for unsatisfactory work: Proprietor to be charged relevant fee for this assessment

  • Further Action

  • Next Assessment Date (if applicable):

  • Business Phone Number

  • Business Email Address

  • Authorised Officer Signature

Health - Food Safety Assessment Report - Temporary/Mobile Premises (event)
Health Services

Health - Food Safety Assessment Report - Temporary/Mobile Premises (event)

Use this Template
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.

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