Information
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Document No.
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Audit Title / Event
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Company / Trading Name
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Address
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Phone
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Person interviewed
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FSS
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Conducted on
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Prepared by
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Location
NOTIFICATION & REGISTRATION
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Notify NSW Food Authority (via internet, event coordinator or Local Council)
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$10 million Public and Product Liability copy provided to Council
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Kiama Municipal Council registration form filled out and submitted to Council or Event Coordinator
STRUCTURE
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Appropriate structure e.g. three-sided marquee, enclosed tent or mobile van
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Floor covering satisfactory and easy to clean
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Premises, fixtures, fittings and equipment maintained to a clean standard
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No public access to food area
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Protective barriers / sneeze guards
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Accessible fire extinguisher and fire blanket (only required for full preparation of food)
GENERAL
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Temperature control for potentially hazardous and perishable food (i.e. 5° or below for chilled, -15° for frozen and 60° or above for hot food)
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Thermometer in use
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Temperature records kept (at least 3 times during the day)
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Temperature control during transport
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Food protected from contamination during transportation
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No evidence of pests and animals
STORAGE
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Adequate storage facilities
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Raw and cooked foods separated
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Food covered
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No food stored directly on ground
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Storage facilities for personal items
PREPARATION
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Manufacture of food from a Council approved kitchen (home manufacturer may require Council approval)
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Time taken to prepare food at stall is kept to a minimum (i.e. within 2 hours)
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All food prepared inside stall
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Raw and coked food prepared separately
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Food protected by a physical barrier
SERVING
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Money and food handled separately
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Tongs, spoons, spatulas and gloves used to handle food
TASTE TESTING / DISPLAYING
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Sneeze guards or barriers for all tasting samples
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Taste testing samples remain covered
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No potentially hazardous food for taste testing
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Single-serve utensils
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Sign stating 'no double dipping, single serve only'
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Single-use items protected from contamination
PERSONAL HYGIENE
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Clean personal attire and habits
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No smoking in food stall
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No uncovered cuts or sores, or contagious illness on food handlers
HANDWASHING FACILITIES
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Handwash basin with warm running water
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Liquid soap and paper towels
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Facilities used for the purpose of hand washing only
WASHING FACILITIES
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Adequate and potable water supplied
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Walls, floors, ceilings, tables, table cloths and food contact surfaces are clean
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Utensils and equipment cleaned and sanitised daily
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Hot water / sanitiser available for emergency cleaning of equipment
PRE-PACKAGED FOODS (LABELLING)
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Description of food
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Name & address of supplier
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Mandatory & advisory warnings
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Ingredients list in descending order
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Date marking
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Storage conditions
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Nutrition information panel
WASTE MANAGEMENT
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Waste/rubbish is contained, sealed and capable of being easily cleaned
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Wastewater stored in container labelled 'Wastewater only'
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Wastewater disposed to Councils satisfaction
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Waste oil stored and disposed of correctly
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Materials for recycling separated
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Calico, paper bags and other packing made from recyclable materials
