Information
Mobile Food Business Details
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Inspection Conducted on:
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Trading Name of Mobile Food Business:
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Trading Address of Mobile Food Business:
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Vehicle Registration No.:
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Mailing Address (Address of Proprietor - home address or registered office of company):
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ABN/ACN No.:
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Proprietor / Company Name:
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Email Address:
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Phone number:
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Food Safety Supervisor:
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FSS Expiry date
Inspection Details and Result
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Inspection type:
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Food Risk Rading
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Inspection Result:<br>Note: All assessment items marked as 'NO' must be addressed by the specified timeframe.<br>Items with timeframes of 24 or 48 hours have the potential to significantly impact food safety and should be<br>addressed as a priority.
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Further Action Required:
- No further action
- Reinspection required
- Email photos to demonstrate compliance to erin.hogan@strathfield.nsw.gov.au
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Prepared by Erin Hogan - Ph: 9748 9625 Email: erin.hogan@strathfield.nsw.gov.au
I have read this report and understand the contents.
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Proprietor/Employee Name and Signature
1. Construction and Operation
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1.1) The vehicle's design and layout is appropriate for the intended use
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1.2) Driving compartment is separate to food area (recommended)
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1.3) Floors are impervious and easy to clean
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1.4) Construction and finish of wall and ceiling surfaces are satisfactory
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1.5) Cupboards and counter surfaces are satisfactory
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1.6) Design of cupboards and counters facilities easy to clean underneath and behind
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1.7) Openings are protected to minimise entry of dust, pests and other contaminants
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1.8) Adequate supply of potable water is available in the vehicle.<br>Note: 'adequate' means enough potable water to ensure effective hand and utensil washing.
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1.9) The vehicle has an accessible hand wash basin at all times
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1.10) The vehicle has liquid soap, single-use towels and warm water available at the hand wash basin(s)
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1.11) Ventilation is sufficient to remove fumes, smoke, steam and vapours
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1.12) Artificial lighting is adequate
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1.13) Waste disposal systems are satisfactory
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1.14) The vehicle and equipment are in a good state of repair and working order
2. General Food Safety Requirments
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2.1) Food is obtained from reputable suppliers
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2.2) Food is protected from contamination during transport
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2.3) Food is packaged in a manner and using materials that protects it from contamination
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2.4) Potentially hazardous foods are only received at the correct temperature and within date coding
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2.5) Raw food is stored separately from prepared or ready-to-eat food
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2.6) The refrigerator or microwave oven is used when thawing frozen food
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2.7) Cold, ready-to-eat, potentially hazardous food is stored at or below 5°C
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2.8) Hot, ready-to-eat, potentially hazardous food is stored at or above 60°C
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2.9) Frozen food to be kept frozen is stored frozen
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2.10) Raw food is handled so as not to contaminate ready-to-eat food. Separate utensils are used during food processing (eg. The utensils used for preparing raw meat are not used for preparing cooked meat or vegetables)
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2.11) When cooling cooked, potentially hazardous food, it is cooled:<br>- From 60°C to 21°C within two hours, and<br>- From 21°C to 5°C within a further four hours
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2.12) When heating potentially hazardous food , it is rapidly heated to 60°C or higher
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2.13) Potentially hazardous food is kept under temperature control
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2.14) There is a thermometer available where potentially hazardous food is handled (eg. Probe type accurate to +/- 1 degree Celsius), and regular temperature checks are made
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2.15) Chemicals are kept away from food handling areas
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2.16) Food handling areas are kept free from dirt, dust, flies, pests and other contaminants
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2.17) The hand wash facility is only used for hand washing
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2.18) Administrative items and personal items are stored away from food
3. Food Handler Hygiene
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3.1) Staff have appropriate food safety skills and knowledge
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3.2) Food handlers have been informed of their health and hygiene obligations
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3.3) Staff who are suffering from Foodborne illness are to be excluded from food handling until a medical clearance has been obtained
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3.4) Staff wear clean clothing and have hygienic habits
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3.5) Food handlers wash their hands adequately and at appropriate times
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3.6) Food handlers are not contaminating food
4. Cleaning and Maintenance
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4.1) Floor, wall, ceiling, fixtures, fitting, equipment are maintained in a clean condition
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4.2) Re-useable eating and drinking utensils are cleaned and sanitised before each use
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4.3) Food contact surfaces of benches and equipment are sanitised before use and as requred
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4.4) The vehicle and equipment are kept in a good state of repair and working order
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4.5) Containers for waste have close fitting lids and are removed at least daily or as required
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4.6) The vehicle is free from animals and pests. It is recommended that a regular pest control program be used
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4.7) Appropriate SafeWork NSW requirements are met (i.e fire safety, electrical and gas)
