Title Page
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Inspection reason
- Routine
- Complaint
- Pre-purchase
- Re-inspection
- Follow up inspection
- Food business notification
- Development application
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NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
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NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
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NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
-
NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
-
NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
-
NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
-
NOTE: This assessment report contains guidance and information published by NSW Food Authority and Food Standards Australia New Zealand. The assessment is set up as a checklist covering key components of the food standards code. Assessment report contains findings from date/time of inspection only. The proprietor is legally responsible for conducting the food business in line with the requirements of the Food Act 2003 and Food Regulation 2015 at all times.
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Date
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Licence number (FoodPr) / Food business notification number (FoodBN) / Development application (DA)
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Business name
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Business location
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Proprietor (individual or company) / Developer (organisation)
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Email address
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Phone contact
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Authorised officer's name
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Business owner or employee's name / Contact person's name
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Number of FTE (permanent) food handlers
General requirements
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1. Food business has notified current details. Standard 3.2.2 Clause 4
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DIRECTION: Submit a food business notification form to council using this link
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2. If needed, FSS is appointed and certificate is on the premises. Food Act 2003 s.106C and D
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FSS name
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FSS certificate number
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FSS expiry date
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DIRECTION: Ensure a Food Safety Supervisor (FSS) is appointed and a copy of the FSS certificate is readily accessible at the food premises
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3. Food handlers have skills & knowledge to handle food safely. Standard 3.2.2 Clause 3
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DIRECTION: Ensure that any person undertaking or supervising food handling have skills and knowledge in food safety and hygiene matters, that commensurate with their work activities.
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DIRECTION: Ensure that any person undertaking or supervising food handling have skills and knowledge in food safety and hygiene matters, that commensurate with their work activities.
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3a. Food handlers completed a food safety training course OR can demonstrate skills and knowledge commensurate with their prescribed activities. 3.2.2A Clause 10
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ADVICE: A free online version of Food Handlers Basic training is available at
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4. No handling or sale of unsafe or unsuitable food eg food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date. Food Act 2003 s.16/17
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DIRECTION: Discard food that are damaged, deteriorated, dirty or past their use-by date. Implement a stock rotation procedure, e.g. First In, First Out (FIFO).
Food handling controls FSC 3.2.2
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5. Food is protected from the possibility of contamination during; food receipt, storage, preparation, display and transport. Clause 5(1), 6(1), 7(1)(b)(i), (8(1)-(4) and 10(a)
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DIRECTION: Ensure that any supply of food product is within their use-by date or kept as per the manufacturer's storage instruction. Any unpackaged food kept for later use must be protected from potential contamination. An example can be storing food in containers with tight fitting lids.
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DIRECTION: Ensure that all commercially packaged food is still within their use-by date or kept under the storage conditions as per the manufacturer's instruction. Monitor all food supplied to the business and reject all delivery that fail these requirements. Any unpackaged food held in storage for later use, must be kept in suitable food storage containers with tight fitting lids. Any alternative means that can effectively protect the food from cross contamination is also acceptable, subject to approval by the authorised Officer.
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DIRECTION: Ensure that all commercially packaged food is still within their use-by date or kept under the storage conditions as per the manufacturer's instruction. Monitor all food supplied to the business and reject all delivery that fail these requirements. Any unpackaged food held in storage for later use, must be kept in suitable food storage containers with tight fitting lids. Any alternative means that can effectively protect the food from cross contamination is also acceptable, subject to approval by the authorised Officer.
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6. Names and addresses are available for manufacturer, supplier or importer of food. Clause 5(2)
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DIRECTION: Implement and maintain a record that contains contact information for food suppliers.
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7. Potentially hazardous food (PHF) is under temperature control during: food receipt, storage, display and transport; less than 5°C or above 60°C. Frozen food is hard frozen. Clause 5(3), 6(2), 8(5) and 10(b) and (c)
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DIRECTIONS:
(a) Ensure that all potentially hazardous food (e.g. meat, seafood, or any food that requires temperature control to prevent harmful bacteria or toxins from forming) are held at 5°C or below. Frozen temperature should be held at -15°C or below.
(b) Ensure that all cooked food (e.g. hot food held in bain-marie, hot food held in hot display unit, etc.) are held at 60°C or higher.
If any of the above holding temperatures are not met, you must follow the "2-hour/4-hour rule".
Helpful information: Temperature danger zone video https://youtu.be/t5MnSiMsd2g?si=znoWkH2IiwXLs43i and Food Standards Australia New Zealand 2 hour / 4 hour rule below. -
DIRECTIONS:
(a) Ensure that all potentially hazardous food (e.g. meat, seafood, or any food that requires temperature control to prevent harmful bacteria or toxins from forming) are held at 5°C or below. Frozen temperature should be held at -15°C or below.
(b) Ensure that all cooked food (e.g. hot food held in bain-marie, hot food held in hot display unit, etc.) are held at 60°C or higher.
If any of the above holding temperatures are not met, you must follow the "2-hour/4-hour rule".
Helpful information: Temperature danger zone video https://youtu.be/t5MnSiMsd2g?si=znoWkH2IiwXLs43i and Food Standards Australia New Zealand 2 hour / 4 hour rule below. -
DIRECTIONS:
(a) Ensure that all potentially hazardous food (e.g. meat, seafood, or any food that requires temperature control to prevent harmful bacteria or toxins from forming) are held at 5°C or below. Frozen temperature should be held at -15°C or below.
(b) Ensure that all cooked food (e.g. hot food held in bain-marie, hot food held in hot display unit, etc.) are held at 60°C or higher.
If any of the above holding temperatures are not met, you must follow the "2-hour/4-hour rule".
Helpful information: Temperature danger zone video https://youtu.be/t5MnSiMsd2g?si=znoWkH2IiwXLs43i and Food Standards Australia New Zealand 2 hour / 4 hour rule below. -
8. Processing of foods: take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary. Clause 7(1)
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DIRECTIONS:
(a) Process only safe and suitable food (e.g. use reputable food suppliers, check delivery temperature and condition of food packaging upon receipt, etc.)
(b) Prevent food from being contaminated (e.g. use clean utensils for handling food, sanitise food preparation areas before commencing work, designate food processing utensil/equipment for preparing meals with specific dietary requirement, etc.)
(c) Ensure food is cooked thoroughly to achieve a core temperature of 75°C or higher. -
DIRECTIONS:
(a) Process only safe and suitable food (e.g. use reputable food suppliers, check delivery temperature and condition of food packaging upon receipt, etc.)
(b) Prevent food from being contaminated (e.g. use clean utensils for handling food, sanitise food preparation areas before commencing work, designate food processing utensil/equipment for preparing meals with specific dietary requirement, etc.)
(c) Ensure food is cooked thoroughly to achieve a core temperature of 75°C or higher. -
9. Cooked PHF is cooled rapidly (2-hr/4-hr rule); items thawed correctly; processed quickly. Clause 7(2) and (3)
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DIRECTION:
Ensure that frozen meat and poultry are thawed using any of the following.
1. under refrigeration conditions (planning ahead is recommended)
2. under cold water (provided that a leak proof packaging is available) and changing the water every 30 mins (so that it remains cold)
3. using a microwave followed by immediate use
Ensure that cooling of cooked potentially hazardous food (e.g. meat, seafood, or any food that requires temperature control to prevent harmful bacteria or toxins from forming) do not exceed 6 hours in total. Cooling from 60°C to 21°C must be within 2 hours and from 21°C to 5°C must be within 4 hours.
Helpful information: Defrosting, reheating and cooling food video https://youtu.be/JuWGZ4WAhkk?si=x1w_OszH0_GQlqVB and NSW Food Authority cooling potentially hazardous food guidance below. -
DIRECTION:
Ensure that frozen meat and poultry are thawed using any of the following.
1. under refrigeration conditions (planning ahead is recommended)
2. under cold water (provided that a leak proof packaging is available) and changing the water every 30 mins (so that it remains cold)
3. using a microwave followed by immediate use
Ensure that cooling of cooked potentially hazardous food (e.g. meat, seafood, or any food that requires temperature control to prevent harmful bacteria or toxins from forming) do not exceed 6 hours in total. Cooling from 60°C to 21°C must be within 2 hours and from 21°C to 5°C must be within 4 hours.
Helpful information: Defrosting, reheating and cooling food video https://youtu.be/JuWGZ4WAhkk?si=x1w_OszH0_GQlqVB and NSW Food Authority cooling potentially hazardous food guidance below. -
10. Reheating of PHF is rapid – oven, stove top or microwave but not bain marie. Clause 7(4)
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7-10a. Business can substantiate compliance with requirements listed in FPAR 7-10 through records or demonstration (Category 1 businesses only). 3.2.2A Clause 12
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ADVICE: Below are some useful templates issued by Food Standards Australia and New Zealand (FSANZ) and NSW Food Authority
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Guidance on how to complete record below
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Blank templates for record keeping below
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11. Self-service food is supervised, has separate utensils and sneeze guard. Clause 8(2)
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DIRECTION:
(a) Ensure food handlers are supervising food on display and remove any contaminated food from sale.
(b) Provide serving utensils (e.g. tongs, serving spoons and forks, toothpicks, paper wraps and plastic bags) for consumers to use.
(c) Use barriers to protect food on display (e.g. coughs and sneeze screen guards, display units with covers or lids, etc.). -
12. Food wraps and containers will not cause contamination. Packaging material is fit for its intended use. Clause 9.
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DIRECTION: Cease using damaged or unsuitable food wraps, containers, etc. Packaging material must be purpose-designed for handling food only.
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13. Food for disposal is identified & separated from normal stock. Clause 11.
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DIRECTION: Implement procedures for isolating, discarding or returning to supplier, any food that is a subject of recall. Refer to
Health and hygiene FSC 3.2.2
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14. Food handlers wash and dry hands thoroughly using hand wash facilities. Clause 15(4)
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15. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps. Clause 15(1)(b) and18 (3)(b)
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16. Food handlers do not spit or smoke in food handling areas or eat, sneeze, blow or cough over exposed food or food contact surfaces. Clause 15(1)(e)-(g) and Clause 18(3)(c)
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17. Food handlers take all practical measures not to contaminate food/surfaces; have clean clothing, waterproof bandages. Clause 15(1)(a) and (c) and 18(3)(a)
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18. Food handlers wash hands when contaminated; before commencing/recommending work and after using the toilet, sneezing, smoking, handling raw meat, cleaning [Clause 15(2) and (3)]
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19. Food handlers do not handle food if ill (vomiting, gastro). Clause 14 and 16
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20. Hand washing facilities are easily accessible and used only for washing of hands, arms, and face. Clause 17 (1)
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21. Hand washing facilities have: warm running water through single spout, single use towels, and soap. Clause 17(1)
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Cleaning and sanitising FSC 3.2.2
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22. Premises, fixtures, fittings and equipment is maintained to an appropriate standard of cleanliness. Clause 19
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DIRECTION: Maintain the premises, fixtures, fittings and equipment in a clean condition, free from the built-up of dirt, food and waste matter. Pay particular attention to the items photographed here.
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DIRECTION: Maintain the premises, fixtures, fittings and equipment in a clean condition, free from the built-up of dirt, food and waste matter. Pay particular attention to the items photographed here.
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DIRECTION: Maintain all food premises, fixtures, fittings and equipment in a clean condition, free from the built-up of dirt, food and waste matter. Pay particular attention to the items photographed here.
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23. Food contact surfaces, eating and drinking utensils is in a clean and sanitary condition, and appropriate sanitising method in use (chemicals or dishwasher). Clause 20
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DIRECTION: Thoroughly clean and sanitise all food contact surfaces and food handling utensils. Pay particular attention to the items photographed here.
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DIRECTION: Thoroughly clean and sanitise all food contact surfaces and food handling utensils. Pay particular attention to the items photographed here.
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DIRECTION: Thoroughly clean and sanitise all food contact surfaces and food handling utensils. Pay particular attention to the items photographed here.
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23a. Food business can substantiate compliance with requirements listed in FPAR 23 through records or demonstration (Category 1 businesses only). 3.2.2A Clause 12
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ADVICE: Below are some useful templates issued by Food Standards Australia and New Zealand (FSANZ) and NSW Food Authority
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Guidance on how to complete record below
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Blank templates for record keeping below
Temperature measuring device / single use items FSC 3.2.2
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24. Accurate temperature measuring device is readily accessible and accurate to +/- 1°C (eg probe thermometer) if handling PHF. Clause 22
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DIRECTION: Acquire a probe/infrared thermometer that is capable of displaying temperature readings that is accurate to +/- 1°C.
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25. Single use items are protected from contamination and not reused (drinking straws, disposable utensils). Clause 23
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DIRECTION: Ensure that single use items are protected from contamination and not reused
Animal and pests FSC 3.2.2
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26. Animals are not permitted in areas in which food is handled. Clause 24 (1)(a)
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DIRECTION: Ensure that animals such as dogs, cats, etc. are not permitted in areas in which food is handled (Note: live fish, shellfish or other seafood intended for processing into food for sale are not subject to this direction).
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27. Practical pest exclusion measures are used (screens, seals). Clause 24(1)(b)
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DIRECTION: Implement pest exclusion measures (e.g. screens, seals, etc.).
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28. Practical measures to eradicate and prevent harbourage of pests is used (housekeeping, stock rotation, pest controller). Clause 24(1)(c)
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DIRECTION: Implement practical measures to eradicate and prevent harbourage of pests (e.g. housekeeping, stock rotation, pest controller).
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29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, teeth marks). Clause 24(1)
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DIRECTION: Discard any food contaminated with faeces, egg casings, teeth marks, etc. Thoroughly clean and sanitise areas that have been in contact with any insect or rodent. Pay attention to the items photographed here.
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DIRECTION: Discard any food contaminated with faeces, egg casings, teeth marks, etc. Thoroughly clean and sanitise areas that have been in contact with any insect or rodent. Pay attention to the items photographed here.
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DIRECTION: Discard any food contaminated with faeces, egg casings, teeth marks, etc. Thoroughly clean and sanitise areas that have been in contact with any insect or rodent. Pay attention to the items photographed here.
Design and construction FSC 3.2.3
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30. General design and construction of premises is appropriate
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DIRECTION: Ensure that the fit-out of the food premises comply with the food standards. Reparative works must be undertaken to the photographed items here.
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31. Supply of potable water is available
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DIRECTION: Ensure that all private supply of water (e.g. a rain-water tank that services the establishment) to the food premises comply with the Australian drinking water guideline. A quality assurance program for the safe supply of drinking water must be implemented. Refer to
(Hunter New England LHD) on tel 1300 066 055 for more information. -
32. Effective sewerage and waste water disposal system
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DIRECTION: Ensure that all waste water generated from the conduct of the food business is discharged into either the council's sewer network or an approved waste water disposal system. A cleaner's sink or floor waste drain connected to the sewer or disposal system are acceptable discharge points. The installation of a grease arrester may be required for some food businesses discharging into the council's sewer network. Please refer to liquid trade waste information on
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33. Adequate storage facilities for garbage and recyclables
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DIRECTION: Provide suitable receptacles with lids to hold all garbage and waste until collection, and maintain these in good working condition.
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34. Premises has sufficient lighting
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DIRECTION: Ensure that adequate lighting is provided in all food handling areas so that staff can effectively carry out food handling operations, cleaning and sanitising as required.
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35. Floors are able to be effectively cleaned, appropriately designed and constructed, and does not permit harbourage for pests
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DIRECTION: Render the floor to a state that is durable, smooth and impervious so that effective cleaning can be carried out. All cracks, gaps and holes must be sealed completely to prevent potential harbourage for pests. Pay particular attention to the items photographed here.
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36. Walls and ceilings are sealed & able to be effectively cleaned, appropriately designed and constructed & does not permit harbourage for pests
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DIRECTION: Render the walls and ceiling to a state that durable, smooth and impervious so that effective cleaning can be carried out. All cracks, gaps and holes must be sealed completely to prevent potential harbourage for pests. Pay particular attention to the items photographed here.
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37. Fixtures, fittings and equipment are able to be effectively cleaned, fit for their intended use, and designed, constructed, located and installed appropriately
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DIRECTION: Render benchtops, shelving and cabinetry used for handling food, to a state is durable, smooth and impervious so that it can be effectively cleaned. Ensure that there is accessible space surrounding all cooking equipment to facilitate cleaning as needed. As a general guide, allow at least 100 mm clearance distance or at least enough space to fit an arm behind or in-between cooking equipment.
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38. Sufficient ventilation is provided within the premisess
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DIRECTION: Install a kitchen exhaust hood where there is any cooking apparatus with a total maximum electrical power input exceeding 8kW or a total gas power input exceeding 29MJ/hour, or when there is considerable frying or other activities that generates fumes, smoke, steam and vapours. The kitchen exhaust hood must comply with Australian Standard 1668.2 - The use of ventilation and air conditioning in buildings - Part 2: Mechanical ventilation in buildings.
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39. Adequate storage facilities (personal items, chemicals, food)
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DIRECTION: Ensure that items that could potentially be sources of contaminants (such as personal items and clothing, cleaning chemicals, etc.) are kept in secure storage facilities and away from food handling.
Maintenance FSC 3.2.2 Clause 21
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40. Premises, fixtures, fittings and equipment is in a good state of repair and working order
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DIRECTION: Maintain all fixtures, fittings and equipment in a good state of repair and working order. Pay particular attention to the items photographed here.
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41. No chipped, broken or cracked eating or drinking utensils
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DIRECTION: Replace any chipped, broken or cracked food handling utensil. Pay particular attention to the items photographed here.
Miscellaneous
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42. Food labelling complies with the Food Standards Code, 1.2
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DIRECTION: Ensure that all packaged food for sale has labelling that comply with food standards. See example below.
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43. For ‘Standard Food Outlet’, nutrition information is displayed
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ADVICE: Nutrition information requirements may apply to businesses that are company-owned, franchised or operating as part of a chain. Open document below to learn more.
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44. Food business is aware of its obligations regarding allergens.
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ADVICE: National Allergy Council provides free online training for food handlers managing allergens in the workplace. Follow this link to learn more
Inspection outcome
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Food premises classification and scores on doors rating
- High risk food premises: 5 Star (1-3 points)
- High risk food premises: 4 Star (4-8 points)
- High risk food premises: 3 Star (9-15 points)
- High risk food premises: No Rating (>15 or any critical 8 point food safety failure)
- Medium risk food premises: 5 Star (1-3 points)
- Medium risk food premises: 4 Star (4-8 points)
- Medium risk food premises: 3 Star (9 - 15 points)
- Medium risk food premises: No Rating (>15 or any critical 8 point food safety failure)
- Low risk food premises: 5 Star (1-3 points)
- Low risk food premises: 4 Star (4-8 points)
- Low risk food premises: 3 Star (9-15 points)
- Low risk food premises: No Rating (>15 or any critical 8 point food safety failure)
- N/A
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Satisfactory compliance. Next routine inspection scheduled in:
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6 months
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12 months
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Minor non-compliance. Follow up inspection(s) may be undertaken to determine compliance with the issued directions. Next routine inspection scheduled in 6 months time.
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Unsatisfactory non-compliance. Statutory enforcement (e.g. improvement notice, prohibition order, seizure notice, penalty notice or prosecution) and/or re-inspection(s) will be warranted to determine compliance with the issued directions. Next routine inspection scheduled in 6 months time.
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Satisfactory compliance. Next routine inspection scheduled in 12 months time.
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Satisfactory compliance. Next routine inspection scheduled in 12 months time.
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Minor non-compliance. Follow up inspection(s) may be undertaken to determine compliance with the issued directions. Next routine inspection scheduled in 6 months time.
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Unsatisfactory non-compliance. Statutory enforcement (e.g. improvement notice, prohibition order, seizure notice, penalty notice or prosecution) and/or re-inspection(s) will be warranted to determine compliance with the issued directions. Next routine inspection scheduled in 6 months time.
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Satisfactory compliance. Future inspection subject to an incident or complaint only.
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Satisfactory compliance. Future inspection subject to an incident or complaint only.
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Minor non-compliance. Follow up inspection(s) may be undertaken to determine compliance with the issued directions. Future inspection subject to an incident or complaint only.
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Unsatisfactory non-compliance. Statutory enforcement (e.g. improvement notice, prohibition order, seizure notice, penalty notice or prosecution) and/or re-inspection(s) will be warranted to determine compliance with the issued directions. Future inspection subject to an incident or complaint only.
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Satisfactory compliance. Next routine inspection scheduled in:
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12 months
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6 months
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Scores on Doors certificate issued
