Title Page

  • Site conducted

  • Prepared by

  • Date & time conducted

  • Location (if not in system)

  • Business Name (if not in system)

  • Risk Level

  • Reason for assessment

  • 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)

  • Records kept - 3.2.2A(12)

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)

  • Records kept - 3.2.2A(12)

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)

  • Records kept - 3.2.2A(12)

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)

  • Records kept - 3.2.2A(12)

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

  • Records kept - 3.2.2A(12)

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

  • Soap & single use towels are available adjacent HWB* - 3.2.2 17(1)(b)

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

  • Food safety training for food handlers - 3.2.2A(10)

  • Food Safety Supervisor appointed and reasonably available - 3.2.2A(11)

  • 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)

  • Pest entry & harbourage prevented, records are kept - 3.2.2 24(1)(b),(c); 3.2.3 3(d)(ii),(iii)

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

  • Suitable storage of waste and recyclables - 3.2.3 6

  • Bin area & grease trap 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)

Food Act 2008 & Food Standards Code Requirements

  • Food Safety Program up to date and audited - 3.2.3

  • Business is currently registered & correct risk class

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 (assessment may not be on this day)

  • Authorised Officer Signature

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