Food Premises Information

  • Food Shop Reference Number

  • Proprietor / Company Name

  • Email

  • Person Interviewed

  • Phone Number(s)

General Requirements

  • Establishment has valid certificate of acceptability with council

  • Is the certificate displayed in a conspicuous place?

  • 3. Food handlers have skills and knowledge to handle food safely

  • 4. No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date

  • Food handled on premises or handled / prepared elsewhere?

Food Handling Controls FSS 3.2.2 cl 5 - 12

  • 5. Food protected from the possibility of contamination; food receipt, storage, display and transport

  • 6. Names and addresses are available for manufacturer, supplier or importer of food

  • 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees, above 60 degrees Celsius . Frozen food is hard frozen

  • 8. Processing of foods; items thawed correctly; processed quickly; no contamination risk

  • 9. Cooked PHF is cooled rapidly

  • 11. Self serve food bar is supervised, has separate utensils and sneeze guard

  • 12. Food wraps and containers will not cause contamination

  • 13. Food for disposal is separated from normal stock

  • Surface of table and any equipment (utensil,basin, any other surface) used where food is handled is smooth, non-toxic, non-absorbent and is free of open joints or seams

  • Surfaces,crockery, cutlery, utensils or basins use for handling food clean, not chipped, split or cracked

  • Food handling surface cleaned before food preparation and after food is prepared

  • No remains of cleaning materials or disinfectants which may pollute the food

Health and Hygiene FSS 3.2.2 cl 13-18

  • 14. Food handlers wash and dry hands thoroughly using hand wash facilities

  • 15. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc

  • 16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces

  • 17. Food handlers have clean clothing, waterproof covering on bandages

  • 18. Food handlers wash hands before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw mead, cleaning, etc

  • 19. Food handlers do not handle food if ill (eg vomiting, gastro)

  • 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face

  • 21. Hand washing facilities have warm running water through single spout, single use towels and soap

  • Food stored not in contact with floor

  • Food stored on shelf kept clean,dust-free and free from impurity

  • Ready to consume food shall be protected against droplets contamination, dust and insects

  • Required protective equipment been used

  • Wearing of jewelry while preparing not allowed

  • Food handled using protective gloves when preparing food

  • Food handler hands, fingernails clean

  • Food handler clean, free from cuts, abscess (unprotected)

  • Food handler suspected of having a contagious disease

  • No smoking in food handling area

Cleaning and Sanitising FSS 3.2.2 cl 19-20

  • 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness

  • 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)

Miscellaneous FSS 3.2.2 cl 22-23

  • 24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) Accurate to +/- 1 degree Celsius

  • 25. Single use items protected from contamination and not reuse (eg drinking straws, disposable utensils)

Animal and Pests FSS 3.2.2 cl 24

  • 26. Live animals not permitted in areas in which food is handled

  • 27. Practical pest exclusion measures used (eg screens, door seals)

  • 28. Practicable measures to eradicate and prevent harbourage of pests (eg housekeeping, stock rotation, pest controller)

  • 29. No signs of insect infestation or rodent activity in premises

  • Provided with effective means of preventing flies to the area where food is handled?

Design and Construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • Adequate illumination provided - minimum 200lux on food handling surfaces

  • Adequate natural ventilation opening directly to natural air

  • Ventilation facilitate addition of adequate fresh air and effective removal polluted or stale air from food handling area

  • 31. Adequate supply of potable water available

  • 32. Premises has adequate sewage and waste water disposal system

  • 33. Premises has adequate storage facilities for garbage and recyclable matter

  • 35. Floors are able to be effectively cleaned

  • 36. Walls and ceilings are sealed and able to be effectively cleaned

  • 37. Fixtures, fittings and equipment are able to be effectively cleaned and where necessary sanitised

  • 39. Premises has adequate storage facilities (eg chemicals)

  • Establishment has certificate for gas installation?

  • Toilets, hand washbasins, provided as per regulation C of the regulations

Maintenance FSS 3.2.2 cl 21

  • 40. Premises, fixtures, fittings and equipment in a good state of repair and working order

  • 41. No chipped, broken or cracked eating or drinking utensils observed

Labelling FSC Chapter 1

  • 42. Food Labelling complies with the Food Standards Code

Summary

  • Further action required

  • Summary of report

  • Regulations /by-laws used for inspection:

I have read this report and understand the contents.

  • Owner / Employee signature

  • SHEQ Auditors signature

  • NB: Assessment report contains findings from date/time of inspection only

  • Select date

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