Title Page
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Business Name
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Council Reference number
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Inspection Type
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Risk Class Code
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Date of inspection
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Authorised Officer undertaking inspection
Business Information
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Premises Address
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Postal Address (if different)
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Contact No.
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ABN / ACN
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Food Business Proprietor
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Person In Charge (at time of inspection)
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Business Contact Email
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Date of previous inspection:
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Does the business process and sell allergen free products?
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This inspection report reflects findings from the date and time of inspection only
General
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1. Has the business notified 3.2.2-4
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The Food Act 2001 (s86) requires that all food business must notify, in the approved form, to the appropriate enforcement agency prior to operating. Any trading within Council boundaries means notification must be made to Wudinna District Council. The approved form is completing a Food Business Notification (FBN) form which is submitted online to SA Health, this will generate an FBN number.
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Ensure notification details are kept up to date.
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Officers additional comments
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2. Food business general duty and food handler illness responsibilities demonstrated 3.2.2 16/18
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The Food Standards Code (3.2.2) requires that - A food business must take all practicable measures to ensure all people on the food premises: do not contaminate food; do not have unnecessary contact with ready to eat food.
Received Goods
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3. Are protected from contamination 3.2.2 - 5.1
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The Food Standards Code (3.2.2 (5.1)) requires that a food business must take all practicable measures to ensure it only accepts food that is protected from the likelihood of contamination.
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4. Are traceable and accurately identified 3.2.2-5.2
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The Food Standards Code (3.2.2 (5.2)) requires that a food business must provide to the reasonable satisfaction of an authorised officer upon request: the name and address in Australia of the vendor, manufacturer or packer or, in the case of food imported into Australia, the name and business address in Australia of the importer; and the prescribed name or if there is no prescribed name, a name or a description of the food sufficient to indicate the true nature of the food.
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5. PHF received under temp control 3.2.2-5.3/4
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The Food Standards Code (3.2.2 (5.3)) requires that a food business must, when receiving potentially hazardous food, take all practicable measures to ensure such food is at a temperature of: 5° C or below; or 60° C or above.
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The Food Standards Code (3.2.2 5.4)) requires that a food business must, when receiving potentially hazardous foods, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted.
Transportation and Distribution
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6. All foods are protected from contamination during transport 3.2.2-10(a)
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The Food Standards Code (3.2.2(10)) requires that a food business must when transporting food: protect all food from the likelihood of contamination.
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7. PHF transported under time/temp control 3.2.2 10
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The Food Standards Code (3.2.2 (10)) requires that a food business must when transporting food: transport potentially hazardous food (PHF) under temperature control and ensure that PHF which is intended to be transported frozen remains frozen during transportation.
Recalls /Food disposal
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8. Food for disposal is clearly identified and segregated 3.2.2-11
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The Food Standards Code (3.2.2(11)) requires that a food business must ensure that food for disposal is clearly identified and segregated.
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9. Recall process in place 3.2.2-12
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The Food Standards Code (3.2.2 (12)) requires that a food business engaged in the wholesale supply, manufacture or importation must have in place a system to ensure the recall of unsafe food.
Storage
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10. Foods stored under appropriate environmental conditions and protected from contamination 3.2.2-6:1
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The Food Standards Code (3.2.2 (6.1)) requires that a food business must, when storing food, store the food in such a way that: it is protected from the likelihood of contamination; and that the environmental conditions under which it is stored will not adversely affect the suitability of the food.
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11. PHF stored under temp control 3.2.2-6:2
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The Food Standards Code (3.2.2 (6.2)) requires that a food business must, when storing potentially hazardous food(PHF), store it under temperature control, and that if it is food that is intended to be stored frozen, ensure the food remains frozen during storage.
Processing
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12. Practical measures in place to process safe and suitable food 3.2.2-7:1a
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The Food Standards Code (3.2.2 (7.1 a)) requires that a food business must take all practical measures to process only safe and suitable food.
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13. Foods protected from contamination 3.2.2-7:1bi
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The Food Standards Code (3.2.2 (7.1 b(i))) requires that a food business must when processing food take all necessary steps to prevent the likelihood of food being contaminated.
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14. All foods processed adequately - in particular high risk foods 3.2.2-7:1bii, 3.2.2 (25)
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The Food Standards Code (3.2.2 (7.1 b(ii))) requires that where a process step is needed to reduce to safe levels any pathogens that may be present in the food, that process step is used.
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The Food Standards Code (3.2.2 (25)) allows for certain safe alternative methods of compliance to be used for temperature control and cooling and reheating of foods that will not adversely affect the microbiological safety of the food.
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15. Minimised amount of time PHF are out of temperature control 3.2.2-7:2
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The Food Standards Code (3.2.2 (7.2)) requires that a food business must, when processing PHF food that is not undergoing a pathogen control step, ensure that the amount of time PHF are out of temperature control is minimised.
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16. PHF are cooled correctly 3.2.2-7:3; 3.2.2(25)
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The Food Standards Code (3.2.2 (7.3)) requires that a food business must, when cooling cooked potentially hazardous foods, cool the food: within two hours - from 60° C - 21° C and within a further four hours from 21° C to 5° C.
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17. PHF rapidly reheated to hold it hot 3.2.2-7:4
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The Food Standards Code (3.2.2 (7.4)) requires that a food business must when reheating cooked and cooled PHF to hold it hot, use a heat process that rapidly heats the food to a temperature of 60° C.
Display
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18. Displayed foods protected from contamination, RTE self service food supervised and separate utensils provided 3.2.2-8:1,2,3,4
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The Food Standards Code (3.2.2 (8(1))) requires that a food business must when displaying food take all practicable measures to protect the food from the likelihood of contamination. (3.2.2 (8(2))) requires that when displaying unpackaged ready to eat food for self service (a) the display is effectively supervised (b) separate serving utensils are provided and (c) protective barriers are provided that minimise the likelihood of contamination by customers
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19. PHF displayed under temp control or time limit not exceeded 3.2.2-8:5
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The Food Standards Code (3.2.2(8(5))) requires that a food business must, when displaying PHF display it under temperature control and if it is food that is intended to be displayed frozen, ensure the food remains frozen when displayed
Packaging
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20. Process and materials are appropriate 3.2.2-9
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The Food Standards Code (3.2.2(9)) requires that a food business must, when packaging food; only use packaging material that is fit for its intended use; only use material that is not likely to cause food contamination; and ensure that there is no likelihood that the food may be contaminated during the packaging process.
Premises and Equipment (incl. vehicles)
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21. Accessible hand washing facilities used only for washing hands, face and arms 3.2.2-17 : 3.2.3-14
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The Food Standards Code (3.2.2 (17)) requires that a food business must: maintain easily accessible hand washing facilities with warm running water, liquid soap and single use towels; Must ensure hand washing facilities are used only for the washing of hands arms and face; and hand washing facilities must be permanent facilities . (3.2.3 (14)) requires that hand washing facilities must be located within areas where food handlers work and if there are toilets on the food premises immediately adjacent to the toilets . The hand wash facilities must be of a size that allows easy and effective hand washing.
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22. Suitability and maintenance of Premises 3.2.2-21 : 3.2.3-3,10,11
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The Food Standards Code (3.2.2(21)) requires that a food business must maintain food premises, in a good state of repair and working order having regard to the use. (3.2.3 (3)) sets out the general requirements for design and construction of a food premises. (3.2.3 (10)) sets out requirements for floors and (3.2.3(11)) sets out requirements for walls and ceilings - appropriate for the activities conducted on the premises; to protect food from contamination; sealed to prevent the entry of dirt, dust and pests; able to be easily and effectively cleaned, not absorb grease food particles or water and be unable to provide harbourage for pests.
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23. Suitability and maintenance of Fixtures, Fittings and Equipment 3.2.2-21 :3.2.3-10, 11, 12, 13 and 17
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The Food Standards Code (3.2.2(21)) requires that a food business must maintain fittings fixtures equipment in a good state of repair and working order having regard to the use. (3.2.3 (10)) sets out requirements for floors; (3.2.3(11)) sets out requirements for walls and ceilings : (3.2.3 (12)) sets out requirements for fixtures fittings and equipment. Adequate for the production of safe and suitable food and fit for their intended use: (3.2.3(13)) sets out requirements for connections for specific fixtures fittings and equipment : (3.2.3 (17)) sets out requirements for food transport vehicles.
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24. Adequate ventilation and lighting 3.2.3-7,8
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The Food Standards Code (3.2.3 (7)) requires that food premises must have sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises. (3.2.3(8)) requires that food premises must have a lighting system that provides sufficient natural or artificial light for the activities conducted on the food premises
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25. Adequate toilet facilities 3.2.3-16
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The Food Standards Code (3.2.3(16)) requires that a food business must ensure that adequate toilets are available for the use of food handlers working for the food business. [Refer also to hand washing requirements.]
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26. Facilities provided for storage of personal/non food items 3.2.3-15
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The Food Standards Code (3.2.3 (15)) requires that food premises must have adequate storage facilities for the storage of items that are likely to be a source of contamination of food, including chemicals, clothing and personal belongings.
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27. Adequate water supply and potable 3.2.3-4
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The Food Standards Code (3.2.3(4)) requires that food premises must have an adequate supply of water if water is to be used at the food premises. "Adequate supply of water" means potable water at a volume pressure and temperature that sufficiently serves the purpose for which water is used .
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28. Adequate disposal of sewage and waste water 3.2.3-5
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The Food Standards Code (3.2.3(5)) requires that a food premises must have a sewage and waste water disposal system that will effectively dispose of all sewage and waste water ; and is constructed and located is that there is no likelihood of the sewage and waste water polluting the water supply or contaminating food.
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Contact SA Water regarding liquid trade waste requirements
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29. Adequate storage of garbage and recyclables 3.2.3-6
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The Food Standards Code (3.2.3(6)) requires that a food premises must have facilities for the storage of garbage and recyclable matter that; adequately contain the volume and type of garbage and recyclable material on the food premises; enclose the garbage or recyclable matter if this is necessary to keep pests and animals away from it and ; are designed and constructed so that they may be easily and effectively cleaned.
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30. Practicable animal and pest exclusion and eradication measures used 3.2.2-24(1)b,c,d
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The Food Standards Code (3.2.2(24)1(b-d))) requires that a food business must take all practicable measures to prevent pests entering the food premises; and take all practical measures to eradicate and prevent the harbourage of pests on the food premises.
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31. No signs of pest/animal activity (score 8 if observed in high risk areas) 3.2.2-24(1)a
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The Food Standards Code (3.2.2(24)1(a))) requires that a food business must not permit live animals in areas in which food is handled.
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32. Accurate temp measuring device in use 3.2.2-22
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The Food Standards Code (3.2.2(22)) requires that a food business must, at a food premises where PHF is handled, have a temperature measuring device that: is readily accessible and can accurately measure the temperature of PHF food to +/-1 degree.
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33. Single use items (protected & disposed) 3.2.2-23
Adequate Cleaning of:
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34. Premises (walls, floors, ceilings) 3.2.2-19.1
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The Food Standards Code (3.2.2 (19.1)) requires that a food business must maintain a food premises to a standard of cleanliness where there is no accumulation of food waste, dirt, grease or other visible matter; and garbage and recyclables are in suitable containers.
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35. Fixtures, Fittings and Equipment 3.2.2-19.2, 3.2.3- 17
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The Food Standards Code (3.2.2 (19.2)) requires a food business must maintain all fixtures fittings and equipment, having regard to its use to a standards of cleanliness - so that there is no accumulation of food waste, dirt, grease or other visible matter
Adequate Cleaning and Sanitising of:
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36. Eating and drinking utensils 3.2.2-20: 3.2.3-12
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The Food Standards Code (3.2.2 (20 )) requires that a food business must ensure that eating and drinking utensils are in a clean and sanitary condition immediately before each use. "Clean and sanitary" is defined in the Standards see 3.2.2 (20(2)).
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Adequately clean and sanitise eating and drinking utensils
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37. Food contact surfaces - including equipment (e.g. benches / boards) 3.2.2-20, 3.2.3.17
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The Food Standards Code (3.2.2 (20 )) requires that a food business must ensure that the food contact surfaces of equipment - must be in a clean and sanitary condition whenever food that will come into contact with the surface is likely to be contaminated. "Clean and sanitary " is defined in the Standards see 3.2.2 (20(2)).
Food handlers MUST -
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38. NOT handle food or surfaces in a way that is likely to make the food unsafe/unsuitable 3.2.2-13
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The Food Standards Code (3.2.2(13)) requires that a food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.
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39. Notify supervisor if food contaminated & NOT handle food if carrier of foodborne illness 3.2.2-14
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The Food Standards Code (3.2.2 (14)) requires food handlers to report symptoms of a food borne disease and not engage in handling food where there is a reasonable likelihood of food contamination.
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40. Wear appropriate clean clothing/bandages, and minimise personal contamination of food/food contact surfaces 3.2.2-15.1
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The Food Standards Code (3.2.2 (15.1)) requires that a food handler must, when engaging in any food handling operation, take all practicable measures to ensure her/his body or anything from her/his body or anything being worn does not contaminate food or surfaces likely to come into contact with food.
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41. NOT eat, cough, sneeze, smoke etc. over food/food prep surfaces 3.2.2-15.1
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The Food Standards Code (3.2.2(15.1)) requires that food handlers, when engaged in any food handling operation; must not eat, sneeze, spit or cough over food or food preparation surfaces .
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42. Wash and dry hands as directed by 3.2.2-15.2,3
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The Food Standards Code (3.2.2 (15(2-3))) requires that a food handler must wash and dry hands in accordance with the requirements of the Food Standards Code. - Whenever they are a likely source of contamination of food; immediately before working with ready to eat food after handling raw food; immediately after using the toilet; before commencing or recommencing handling food; immediately after smoking, coughing, sneezing, eating , drinking; after touching their hair scalp or body opening.
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43. Wash hands using hand wash basin, soap, warm running water and dry hands appropriately 3.2.2-15.4,
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The Food Standards Code (3.2.2(15(4))) requires that the that hands of food handler are washed using compliant hand washing facilities. Dedicated facilities with warm water through a single spout, with soap and dried with single use towels [or other method of drying that will not transfer pathogenic microorganisms]
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44. Demonstrate appropriate food handling - skills and knowledge 3.2.2-3 including allergen management
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The Food Standards Code (3.2.2(3)) requires that a food business must ensure that persons undertaking or supervising food handling operations have the appropriate skills and knowledge in food safety and food hygiene commensurate with their work activities.
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Undertake refresher training in food safety - free online options include www.portlincoln.imalert.com.au or http://dofoodsafely.health.vic.gov.au/
Miscellaneous
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NC with other chapters of the Food Standards Code e.g. labelling, retail sale of food past use by date, hemp, F&V in brine, 1.2., 1.4.4, 2.3.1
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Chapters 1 of the Food Standards Code sets out the labelling requirements of packaged food for retail sale.
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Council does not participate in the star rating system however points lost for each breach of the Food Safety Standards are included throughout the inspection for your information. Note: any major non compliance (score 8) would be an automatic zero star rating, irrespective of the final score. The ultimate aim is to achieve 5 stars by loosing no points throughout the inspection. Star ratings are as follows: 5 stars = 0-3 points lost 4 stars= 4-7 points lost 3 star = 8-11 points lost 12+ points = business unrated.
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Approximate date of next inspection:
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Further Action
Sign Off
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Inspecting officer
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Owner / Manager / Employee
