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Health - Food Safety Assessment Report
Health - Food Safety Assessment Report
Health Services

Health - Food Safety Assessment Report

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Free Health - Food Safety Assessment Report Checklist

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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

    • Routine Food Safety Assessment
    • Follow Up Food Safety Assessment
    • Complaint Food Safety Assessment
    • Section 39 Food Safety Assessment
    • Settlement Enquiry Food Safety 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

Health - Food Safety Assessment Report
Health Services

Health - Food Safety Assessment Report

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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