Information
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EFP
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Business Name
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Manager/Proprietor
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Email
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Phone Number
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Person interviewed
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Officer(s)
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Location
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Conducted on
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Type of Inspection
Receiving (FSC 5(1)(2)(3)(4) of 3.2.2)
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1. Protection from contamination
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2. Identification/traceability of food
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3. Temperature control of PHF
Storage (FSC 6(1)(a)(b) & 6(2) of 3.2.2)
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4. Protection from contamination
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5. Appropriate environmental conditions
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6. Temperature control of PHF (including frozen)
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7. Maintaining temperature records
Processing. (FSC 7(1)(2)(3) of 3.2.2)
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8. Safe and suitable food
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9. Protection from contamination
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10. Adequate cooking/processing
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11. Temperature control of PHF during processing (2hr/4hr Rule)
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12. Cooling/Reheating of PHF
Display (FSC 8(1)(2)(3)(4) & (5) of 3.2.2
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13. Protection from contamination
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14. Temperature control of PHF including frozen
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15. Maintaining temperature records
Packaging. (FSC 9 of 3.2.2 & 3 of 1.2.1)
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16. Appropriate materials and process including labelling
Transportation and Distribution (FSC 10 (a)(b) & (c) of 3.2.2)
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17. Protection from contamination
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18. Temperature control of PHF
Recalls/Food Disposal (FSC 11 & 12 of 3.2.2)
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19. Food for disposal not sold
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20. Food Recall Program in place
Health, Hygiene & Knowledge (FSC 3, 13, 14, 15, 16 & 18 of 3.2.2 and 14 of 3.2.3)
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19. Health of food handlers - responsibilities
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20. Hygiene of food handlers - responsibilities
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21. Food business - responsibilities
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22. Adequate hand washing facilities
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23. Food handling - skills, knowledge and training
Premises and Hygiene (FSC 19. 20, 21, 22, 23 & 24 of 3.2.2 and 3, 4, 5, 6, 7, 8, 10, 11, 12, 15, 16 of 3.2.3)
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24. Cleanliness of premises, fittings, equipment
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25. Maintaining Cleaning Schedule
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26. Cleaning/sanitising of food contact surfaces
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27. Suitability and maintenance of premises, fittings and equipment
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28. Temperature measuring device
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29. Use of 'single use' items
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30. Control of animal and pests
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31. Water supply adequate and potable
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32. Disposal of waste water including grease trap/arrester
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33. Storage of refuse & recyclable matter
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34. Adequate ventilation and lighting
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35. Storage of personal effects/chemicals
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36. Adequate toilet facilities
Raw Egg Product - Manufacturing Controls for Raw Egg Products 2008
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Are raw egg products manufactured?
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Is the raw egg product documentation adequate?
Ready to Eat Meats - Food Standards Code 4.2.3
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Are Ready To Eat (RTE) meat products manufactured?
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Is the RTE meat product documentation adequate?
Food Safety Programs for Food Service to Vulnerable Persons 3.3.1
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Does the food business provide food to vulnerable persons?
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Is the documentation adequate?
Further action required
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Further Action
Photographic Evidence
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Add media
Other Comments
I have read this report and understand the contents.
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Owner / Employee signature
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Officers Signature
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NB: Assessment report contains findings from date/time of inspection only.
PHF - Potentially Hazardous Foods
For further information please visit these websites:
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Food Safety Standards
www.foodstandards.gov.au
Free online Food Safety Training
www.launceston.imalert.com.au
Council information
www.launceston.tas.gov.au/lcc/index.php?c=267
