Pre-Occupation: Food Premises Assessment Report

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Risk Assessment

• Required Personal Protective Equipment (PPE) for this activity is available and will be used

  Yes

  No

• NOTE: Do not undertake this activity if the required PPE is not available for use - Discuss with your supervisor.

• Risk assessment for this activity has been read and understood

  Yes

  No

• Are there any specific risks identified with the property?

  Yes

  No

• If yes, list the risk/s and what action will be taken to eliminate or control the risk.

• NOTE: If the risk cannot be eliminated/controlled and/or is unsafe, DO NOT undertake the activity - Discuss with your supervisor.
  If during the activity risks are identified and it is unsafe to continue, abandon the activity - Discuss with your supervisor.

• Date and time

  Date

• Trading name

• Person interviewed

• Proprietor/company

• Address
  Address

• ABN

• Email

• Phone

• Food safety supervisor

  Yes

  No

• FSS certificate number

• Level

  C1

  C2

  Reinspection

Construction

Ceiling

• Surface is smooth and impervious to moisture

  Yes

  No

  N/A

• Non-perforated finish

  Yes

  No

  N/A

• Free of open joints, cracks and crevices

  Yes

  No

  N/A

Walls

• Solid construction

  Yes

  No

  N/A

• Surface is smooth, impervious to moisture

  Yes

  No

  N/A

• Capable of being easily and effectively cleaned

  Yes

  No

  N/A

Coving

• Provided at floor and wall intersections

  Yes

  No

  N/A

• Minimum radius of 25mm

  Yes

  No

  N/A

Flooring

• Surface is smooth, impervious to moisture

  Yes

  No

  N/A

• Capable of being easily and effectively cleaned

  Yes

  No

  N/A

• Graded towards floor waste where applicable

  Yes

  No

  N/A

• Does not permit the pooling of water

  Yes

  No

  N/A

Pipes and conduits

• Concealed within walls, floors, ceiling, plinths OR

  Yes

  No

  N/A

• Fixed on brackets at least 25mm from adjacent vertical surface and 100mm from horizontal surface

  Yes

  No

  N/A

Fixtures, fittings and equipment

• Designed, constructed and installed in a manner that allows for easy and effective cleaning

  Yes

  No

  N/A

Hand washing facilities

• Located within all food preparation areas

  Yes

  No

  N/A

• Easily accessible to staff

  Yes

  No

  N/A

• Supplied with warm water mixed through a single spout

  Yes

  No

  N/A

• Clearly designated for handwashing

  Yes

  No

  N/A

• Provided with liquid soap and single use paper towel

  Yes

  No

  N/A

Wash basins

• Dishwasher provided

  Yes

  No

  N/A

• Provided with hot water at temperature of 43°C for cleaning or 80°C for sanitising

  Yes

  No

  N/A

• The number of wash basins installed meets Australian Standard 4674-2004

  Yes

  No

  N/A

Lighting

• Adequate lighting provided for proposed activities

  Yes

  No

  N/A

• Light fittings capable of being easily cleaned

  Yes

  No

  N/A

• Light fittings provided with diffusers

  Yes

  No

  N/A

Ventilation

• Mechanical exhaust located above all cooking equipment

  Yes

  No

  N/A

• Certificate provided certifying exhaust installed and operating in accordance with Australian Standards

  Yes

  No

  N/A

Storage - away from food & food contact surfaces provided for:

• Waste facilities

  Yes

  No

  N/A

• Chemicals and cleaning equipment

  Yes

  No

  N/A

• Personal belongings

  Yes

  No

  N/A

Pest control

• Food premises free of cracks, cavities and crevices

  Yes

  No

  N/A

• Windows and doors fitted with mesh screens

  Yes

  No

  N/A

• Licensed pest controller engaged for regular treatment

  Yes

  No

  N/A

Amenities

• Toilets provided with an air-lock or self closing device

  Yes

  No

  N/A

• Hand wash basin located adjacent to toilet facilities

  Yes

  No

  N/A

• Hand wash basins provided with water mixed through a single spout

  Yes

  No

  N/A

• Liquid hand soap and single use paper towel provided

  Yes

  No

  N/A

Waste

• Grease arrester located away from food preparation and storage areas

  Yes

  No

  N/A

• Waste collection contractor engaged

  Yes

  No

  N/A

• Trade waste agreement with Sydney Water (where applicable)

  Yes

  No

  N/A

General Requirements

Registration

• Food business is registered with the NSW Food Authority

  Yes

  No

  N/A

• Food business is registered with Council

  Yes

  No

  N/A

Temperature monitoring

• Probe thermometer accurate to +/-1°C available onsite

  Yes

  No

  N/A

Sanitiser

• Food grade sanitiser available onsite

  Yes

  No

  N/A

Findings

• Comments

• Add media

  Media

• Premises condition

  Select Satisfactory - complies with Food Standards Code Works required - premises complies with Food Standards Code provided the below outlined works are complete Unsatisfactory - premises does not comply with Food Standards Code

  • Satisfactory - complies with Food Standards Code
  • Works required - premises complies with Food Standards Code provided the below outlined works are complete
  • Unsatisfactory - premises does not comply with Food Standards Code