Mornington Peninsula Shire - Food Safety Assessment Tool alternate version

Premises details

• Inspection type

  Assessment

  Mandatory

  Non-compliance inspection

  Routine

  Follow up inspection

• Registration number

• Address
  Address

• Trading name

• Proprietor

• Class

  1

  2

  3

  4

• Food safety supervisor

• Inspection time & date

  Date

• Date of next inspection

  Date

• Additional comments

• Inspection result

  Satisfactory

  Major

  Critical

• Officer Name

• Add signature

  Sign

Food Safety Program Records

• Copy of Food Safety Program on-site?

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Food safety knowledge of the Food Safety Supervisor?

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Approved Food Suppliers List

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Goods Receiving Form

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Storage Unit Temperature Log

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Activity Log (Internal Process Log)

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Time Log

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Cleaning record

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Equipment Calibration Log

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Other records (eg sushi, Chinese chicken supplement)

  Satisfactory

  Minor

  Major

  Critical

  N/A

Purchasing and Receiving

• Foods sourced from approved suppliers

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Correct labelling/use by dates on foods

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Potentially hazardous foods <5oC or >60oC<br>

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable receival area and delivery vehicles

  Satisfactory

  Minor

  Major

  Critical

  N/A

Dry storage

• Foods protected from pests and contaminants

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Food storage areas - suitable, clean and maintained

  Satisfactory

  Minor

  Major

  Critical

  N/A

Cold and frozen storage

• Temperature of high risk foods <5oC or -15oC

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods packaged and protected

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods stored with date marking and within use-by-date

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Cold storage units

  Satisfactory

  Minor

  Major

  Critical

  N/A

Thawing

• Potentially hazardous food kept below 5oC

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods protected from contamination during thawing

  Satisfactory

  Minor

  Major

  Critical

  N/A

Preparation

• Potentially hazardous foods kept at room temperature <2 hours or 2 hour / 4 hour rule being followed

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Potable water supply provided

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Sanitising of utensils and food contact surfaces

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Safe food handling practices being followed

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable hand washing facilities provided

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Potentially hazardous foods cooked to 75oC

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods protected from contamination

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Potentially hazardous foods cooled correctly

  Satisfactory

  Minor

  Major

  Critical

  N/A

Display and service

• Cold potentially hazardous foods <5oC

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Hot potentially hazardous foods kept at or >60oC

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Sanitising of utensils and food contact surfaces

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Safe food handling practices being followed

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods protected during display and service

  Satisfactory

  Minor

  Major

  Critical

  N/A

Delivery

• Potentially hazardous foods maintained <5oC or >60oC or 2 hour / 4 hour rule being followed

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable delivery vehicle/s

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Foods protected from contamination

  Satisfactory

  Minor

  Major

  Critical

  N/A

National Food Safety Standards

• Allergy and intolerance - cross contamination and labelling

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Illness Register/Health of Food Handlers

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Food handler skills and knowledge

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Pest control

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Thermometer

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Wastewater disposal

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Refuse disposal

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Ventilation and lighting

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Storage of chemicals/personal items

  Satisfactory

  Minor

  Major

  Critical

  N/A

Cleaning and Maintenance

• Floors

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Walls

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Ceiling

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Fittings, flashings and services

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Exhaust Ventilation

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Toilets

  Satisfactory

  Minor

  Major

  Critical

  N/A

Tobacco Act Compliance

• Tobacco warning signs for retailers

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable advertising by retailers

  Satisfactory

  Minor

  Major

  Critical

  N/A

• No smoking signs

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable outdoor dining and drinking areas

  Satisfactory

  Minor

  Major

  Critical

  N/A

• Suitable vending machine location

  Satisfactory

  Minor

  Major

  Critical

  N/A

• The intent of this inspection is to determine whether the Food Safety Program for the food business is being complied with, and to assess whether the premises is fully addressing its food safety risks under the Food Act 1984.
  
  Critical non-conformances must be completed within 1 day.
  Major non-conformances must be completed within 7 days.
  Minor non-conformances must be completed within 30 days.

Council's Contact Details

• Mornington Peninsula Shire Telephone: 1300 850 600 Email: enviro@mornpen.vic.gov.au

• Private Bag 1000 Fax: (03) 5950 1883 Web: www.mornpen.vic.gov.au

• Rosebud 3931

• Environmental Health Unit - 2 Queen Street Mornington 3931