• Client / Site

  • Food Safety Assessment - Shire of Broome

  • Conducted on

  • Location
  • Shire Reference File

  • Environmental Health Officer/s

🔬 Inspection Type

  • Inspection Type

📚 Food Premises Information

  • Food Premises Code -

  • Trading Name of Food Business

  • Trading Address of Food Business

  • Proprietor information: Sole Trader / Partnership / Company Name

  • Postal Address of Sole Trader or Partnership or Registered Office of Company

  • Australian Business Number/Australian Company Number (ABN/ACN)

  • Person/s interviewed

  • Contact phone number / Mobile phone number

  • e-mail Address

  • 🐣 Raw Egg Use - Inspection Checklist required? Turn switch ON

🐣Raw Eggs - Handling

  • 1. Clean eggs - free from visible cracks, dirt, faeces and feathers.

  • 2. Labelling of eggs - Suppliers details, Best Before date, storage conditions. FSC 1.2

  • 3. Eggs marked with the producers or processors unique identification stamp. FSC 2.2.2 and 4.25

  • 4. Clean packaging - no re-use of egg cartons.

  • 5. Whole eggs are stored under temperature control (5°C or below). FSC 3.2.2 (6)

  • 6. Controls in place to prevent cross contamination during raw egg preparation. FSC 3.2.2 (7)

  • 7. Complying hand washing facility available for persons preparing raw egg dishes. FSC 3.2.2 (17) and 3.2.3 (14)

  • 8. Hands are washed thoroughly before preparing raw egg dishes in addition to the use of good personal hygiene practices. FSC 3.2.2 (15)

  • 9. Egg separator is used to separate eggs. FSC 3.2.2 (7) If any other method used must demonstrate safe way which does not contaminate product.

  • 10. Raw egg dish is acidified to a pH of 4.2 or less, stored for a maximum of 24 hours, and stored/displayed at or below 5°C. The times, temperatures and pH must be documented. Examples; Mayonnaise, Aioli, Caesar salad dressing. 3.2.2 (7)(1)(b)(ii)

  • 11. Raw egg dish is acidified to a pH of 4.2 or less, however is not being stored/displayed at or below 5°C (although is less than 25°C). The 4hr/2hr rule must be applied with times and pH being documented. Examples; Mayonnaise, Aioli, Caesar salad dressing. 3.2.2 (7)(1)(b)(ii)

  • 12. Raw egg dish NOT acidified, stored/displayed for a maximum of 24 hours and kept at or below 5°C or apply the 4hr/2hr rule. Both scenarios require temperature and times to be documented. Examples; Mayonnaise, Aioli, Home made butter (Vietnamese pork roll), Fried ice cream, Tiramisu, Mousse. 3.2.2 (6) & (8)

  • 13. Raw egg dish NOT acidified and made to order for immediate consumption. It should not be consumed after 4 hours of preparation and must not be stored/displayed for later use. (4hr/2hr rule applies). Examples; Hollandaise sauce, Bearnaise sauce, Fluffy duck cocktail. 3.2.2 (7)(1)(a)

🍧 Raw Eggs - Temperature Control and Storage

  • 14. The relevant person can demonstrate the correct use of the thermometer to measure the temperature of PHF being stored or displayed. FSC 3.2.2 (6)(2) & (8)(5)

  • 15. Raw egg dish must be stored/displayed to prevent cross contamination. 3.2.2 (6)(1)(a) This includes:<br>- prepare and store in the same container,<br>- use date labels,<br>- do not top up or mix batches.<br>☆ For acidified raw egg dishes, make fresh batches daily, store at or below 5°C and do not store for longer than 24hrs or discard at end of the day.<br>☆ For non-acidified raw egg dishes make to order and use immediately.

🍳 Raw Eggs - Cleaning and Sanitising of Premises / Equipment

  • 16. Areas where raw egg dish preparation occurs are visibly clean including fixtures, fittings and equipment used.

  • 17. The food business sanitises food contact surfaces and equipment used to prepare raw egg dishes by either;<br>(a) Heat (>77°C) or (b) Chemical sanitising or (c) Combination of both Heat & Chemical sanitising. FSC 3.2.2 (20)

  • 18. There are adequate written instructions for staff to follow when diluting and applying the chemical sanitiser (on label or other information sheet).

  • 19. The relevant person can demonstrate effective sanitising and the correct dilution, application and use of a chemical sanitiser.

🎓 Raw Eggs - Education

  • 20. I have advised the relevant person on safer raw egg alternatives, (eg use of pasteurised eggs, commercially manufactured pasteurised product). And provided them with fact sheets, guidelines etc.

📒 General Requirements

  • 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 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°C, above 60°C. Frozen food is hard frozen

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

  • 9. Cooked PHF is cooled rapidly within 2 hours from 60°C to 21°C and then within a further 4 hours from 21°C to 5°C

  • 10. Reheating of previously cooked and cooled PHF to a temperature of 60°C or above is rapid by way of oven, stove top or microwave but not bain-marie

  • 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

👏 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 meat, 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

🍳 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 (faeces, egg casings, gnaw marks)

🏪 Design and Construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • 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

  • 34. Premises has sufficient lighting

  • 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

  • 38. Adequate ventilation is provided within the premises

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

🔨🔧 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

  • 43. If food premises is a 'Standard Food Outlet' - Is nutritional information displayed?

📔 Food Business Risk Classification

  • Food type and intended use by customer

  • Activity

  • Processing

  • Customer base

  • Program

  • Total Score

  • Exempt Food Business - Score of 5 or less
    Low Risk - Score of 6 to 39
    Medium Risk - Score of 40 to 64
    High Risk 65 or more

  • Risk Classification

👍👎 Inspection Outcome

  • Inspection Outcome

💭 Further Inspection Required

  • If an additional inspection involving Critical Food Handling Practices is required a re-inspection fee will be charged. You are also advised that failure to comply with the terms of this Assessment Report may result in the issue of an Improvement Notice, Prohibition Order, Penalty Infringement Notice or Prosecution in accordance with the provisions of the WA Food Act 2008.

  • Further Inspection Required

👌 I have read this report and understand the contents.

  • Owner / Employee signature

  • Authorised Officers Signature

  • Authorised Officer

  • Shire of Broome - Environmental Health Officer - Contact number (08) 9191 3456

📑 EXPLANATORY NOTES AND DEFINITIONS (Food Standards Code Ch.3, Standards 3.2.2 and 3.2.3)

  • This assessment report is based on guidance in the Safe Food Australia (2016) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. The assessment focuses on the foodborne illness risk factors identified by the US Centre for Disease Control. The key targets for inspection are: inadequate cooling & cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene & infected food handlers; inadequate reheating and inadequate cleaning of equipment.


  • 5. Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.

  • 7. Potentially hazardous food is food that has to be kept at certain temperatures to minimize the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.

  • 7. Temperature control means maintaining potentially hazardous food at a temperature of: (a) 5°C or below, or (b) 60°C or above, or (c) another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.

  • 9. A food business must when cooling cooked potentially hazardous food, cool the food: (a) within two hours - from 60°C to 21°C; and (b) within a further four hours - from 21°C to 5°C.

  • 10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60°C or above.

  • 11. A food business must, when displaying unpackaged ready to eat food for self service: (a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay, (b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated, and (c) provide protective barriers that minimise the likelihood of contamination by customers.


  • 14. Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, thorough rinsing of hands under warm running water and drying thoroughly on single use towel or air dryer.

  • 18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: 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, using a handkerchief or tissue, eating, drinking or using tobacco after touching his or her hair, scalp or a body opening.

  • 19. A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: (a) a person known to be suffering from a food-borne disease, or who is a carrier of a food-borne disease, and (b) a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.


  • 22. Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no accumulation of: (a) garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; (f) other visible matter.

  • 23. Clean and Sanitary condition means a surface or utensil is: (a) clean (b) has had applied to it heat and/or chemicals or other process so that the number of micro-organisms has been reduced to a safe level.


  • 30. General requirements for design and construction of food premises must; (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and if necessary sanitising, and; (d) to the extent that is practicable exclude dirt, dust, fumes, smoke, and not permit the entry or harbourage of pests.

  • 31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.

  • 33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.

  • 34. Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.

  • 38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.

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