Business Trading Name
Food Safety Supervisor
Type of inspection
Items marked "No" indicate matters which require rectification.
Did the head chef explain the safety brief and form up point in case of emergency.
How many probes on hand and where are they located?
How often do you calibrate the probes?
2.1 Hand wash facility correctly located, adequately sized, accessible, properly installed, clearly designated [FSS 3.2.2, cl. 17(1)(a); FSS 3.2.3, cl. 14]
2.2 Warm running water provided to hand washing facility [FSS 3.2.2, cl. 17(b)]
2.3 Soap provided near the hand washing facility [FSS 3.2.2, cl. 17(b)]
2.4 Single use disposable towels or hand drying device provided near the hand washing facility [FSS 3.2.2, cl. 17(1)(d)]
3.1 Food handler with food borne disease/symptoms restricted from food areas [FSS 3.2.2, cl. 14(1) & (2)]
3.2 Bandages/dressings completely covered with water proof dressings [FSS 3.2.2, cl. 15(1)(d)]
3.3 Hands washed whenever they are likely to be a source of contamination [FSS 3.2.2, cl. 15(2)]
3.4 Hands/fingers nails clean [FSS 3.2.2, cl. 15(2)(a);(3) & (4)]
4.1 Hot potentially hazardous food held at 60°C or higher [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]
4.2 Cold potentially hazardous food held at 5°C or lower [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]
5.1 Potentially hazardous food on display under temperature control [FSS 3.2.2, cl. 8(5)]
5.2 Previously served unwrapped food and beer/drinks not being re-used [FSS 3.2.2, cl. 11(4)]
5.3 Drinking/eating utensils and vessels clean/sanitary [FSS 3.2.2, cl. 20(1)(a)]
5.4 Food served in clean packaging [FSS 3.2.2, cl. 9]
5.5 Individual self-service utensils provided/used appropriately [FSS 3.2.2, cl. 8(2)(b)]
6.1 Source unlikely to cause cross-contamination [FSS 3.2.2, cl. 7(1)]
6.2 Separate utensils and equipment used for raw and prepared food (safe and suitable food) [FSS 3.2.2, cl. 7(1)(a)]
6.3 Raw and prepared foods handled separately (safe and suitable food) [FSS 3.2.2, cl. 6(2)(a) & 8(5)(a)]
6.4 Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked [FSS 3.2.2, cl. 7(1)]
6.5 Holding time for potentially hazardous food at high risk temperatures kept to a minimum [FSS 3.2.2, cl. 7(2)]
6.6 Pathogen control step for potentially hazardous food [FSS 3.2.2, cl. 7(1)(b)(ii)]
6.7 Cooked potentially hazardous food cooled within 4-hour/2-hour rule [FSS 3.2.2, cl. 7(3)]
PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 21°C to 5°C.
6.8 Previously cooked and cooled potentially hazardous food (intended to be held hot) rapidly re-heated to 60°C or above [FSS 3.2.2, cl. 7(4)]
6.9 Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C [FSS 3.2.2, cl. 22]
7.1 No evidence of pests [FSS 3.2.2, cl. 24(1)(c)]
7.2 Pesticides properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a); FSS 3.2.3 cl. 15]
7.3 Live animals not present [FSS 3.2.2, cl. 24(1)(a)]
8.1 Food contact surfaces clean [FSS 3.2.2, cl. 20(1)(b)]
8.2 Eating and drinking utensils clean [FSS 3.2.2, cl. 20(1)(a)]
8.3 Toxic cleaning agents properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a) & FSS 3.2.3, cl. 15]
9.1 Sanitisation effective [FSS 3.2.2, cl. 20; FSS 3.2.3, cl. 13(3)]
10.1 Supply of water adequate and non-potable [FSS 3.2.3, cl. 4]
10.2 Ice made from potable water [FSS 3.2.2, cl. 7(1)(a); FSS 3.2.3, cl. 4(2)]
11.1 Food for disposal properly identified [FSS 3.2.3, cl. 11(3)]
12.1 Adequate labelling [Food Standards Code Part 1.2]
12.2 Stored food protected from contamination [FSS 3.2.2, cl. 6(1)]
12.3 Premises non-food contact surfaces clean [FSS 3.2.2, cl. 19(1)]
12.4 Premises fixtures, fittings, and equipment clean (not food contact) [FSS 3.2.2, cl. 19(2)]
A food business must maintain food premises to a standard of cleanliness where there is no accumulation of: (a) garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; or (f) other visible matter.
12.5 Premises, fixtures, fittings and equipment maintained in good working order [FSS 3.2.2, cl. 21]
12.6 Single use items that come into contact with food or the mouth of a person are uncontaminated [FSS 3.2.2, cl. 23]
12.7 Mechanical ventilation provided [FSS 3.2.3, cl. 7]
12.8 Floors constructed appropriately for the activity [FSS 3.2.3, cl. 10]
12.9 Walls and/or ceiling constructed appropriately for the activity [FSS 3.2.3, cl. 11]
12.10 Fixtures, fittings and equipment fit for their intended use [FSS 3.2.3, cl. 12]
12.11 Adequate storage facilities for items that are likely to contaminate food such as clothing and personal belongings [FSS 3.2.3, cl. 15]
14.1 Temperature -18
14.2 Food stuffs stored correctly
14.3 Labeling and date displayed on all food stuffs
14.4 Cleanliness of shelves, walls, floors and ceilings
14.5 Temperature data sheets displayed and compiled correctly
13.1 Temperature below 5
13.2 Food stuffs stored correctly
13.3 Labeling and date displayed on all food stuffs
13.4 Cleanliness of shelves, walls, floors and ceilings
13.5 Temperature data sheets displayed are correctly compiled
15.1 Food stuffs stored off floor
15.2 Items stored correctly
15.3 stock rotation
15.4 ceilings, wall and floor condition
Satisfactory: All aspects of the retail food business complies with all critical food handling practices and conforms with the Food Standards. No re-inspection required.
Unsatisfactory Non-Critical Fail: There are no critical food handling practices that have been identified and a small number of non-critical practices identified. A re-inspection may be required.
Unsatisfactory Critical Fail: One or m ore critical food handling practices have been identified. These practices are Linley to, or have resulted in the production of unsafe or unsuitable food. A re-inspection will be required.
• Food complaint investigations - complaints of food borne illness, or any matter presenting a risk to food safety will be investigated by Council and may also be referred to the NSW Food Authority.
The Food Act 2003 includes provisions that penalty notices issued by the NSW Food Authority and councils will be eligible for publication in a public register. The NSW Food Authority does not intend to publish details of offences that do not inform the public of food safety performance matters, Successful food convictions are also published in accordance with s. 133 of the Food Act 2003 on the NSW Food Authority's website.
Food businesses that sell ready to eat food which is potentially hazardous and not sold and served in the original package are required to appoint a Food Safety Supervisor. For m ore information visit the NSW Food Authority website (http://www.foodauthority.nsw.gov.au)
• All food businesses are required to notify the NSW Food Authority and the local enforcement agency (Council) of their activities and current details at http://www.foodnotify.nsw.gov.au
• Food handlers must have skills and knowledge in food safety and food hygiene matters in relation to their work activities.
• Information on a wide range of food matters can also be obtained from the NSW Food Authority's website http://www.foodauthority.nsw.gov.au and Council's website http://www.thehills.nsw.gov.au