Wentworth Shire Council Food Premises Assessment Report

1. Food Business has notified current details to Wentworth Shire Council 3.2.2 Clause 4

2. Food business has notified current Food Safety Supervisor to Wentworth Shire Council Food Act s106

3. FSS Certificate is on the Premises Food Act s106

4. Hand wash facility correctly located and adequately sized

5. Hand wash facility accessible

6. Hand wash facility clearly designated

7. Warm running water provided to hand washing facility

8. Single use towels provided near hand wash facility

9. Hands are washed when they are likely to be a source of contamination

10. Hands, wrists, forearms & fingernails clean

11. Bandages/dressings completely covered with water proof dressings

12. Food handler displaying any signs of illness restricted from food areas

13. Food handlers with long hair tied up

14. Food handlers have skills and knowledge to handle food safely

15. Hands are washed before commencing/recommencing work, after using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc.

16. List of suppliers and manufacturers available

17. Food is sourced from licensed businesses and is traceable (meat, seafood, plant and dairy products)

18. Food is received from a licensed vehicle where required (current NSW Food Authority Sticker observed on vehicle)

19. All food received is in good condition, with no damage to packaging and no signs of contamination

20. Temperature checks are carried out upon receival and recorded

21. Dry goods, chemicals, packaging are delivered at room temperature

22. Unpackaged Ready to Eat (RTE) food separate from raw foods.

23. No food is in direct contact with floor

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

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

26. Processing of foods; take all practicable measures to process only safe and suitable food, prevent liklihood of contamination, use process steps if necessary

27. Cooked PHF is cooled rapidly (2+4 hr rule); items thawed correctly and processed quickly

28. Reheating PHF is rapid - oven, stove top or microwave but not bain marie

29. Self serve food bar is supervised, has separate utensils and sneeze guard clause

30. Food wraps and containers will not cause contamination

31. Food for disposal is identified and separated from normal stock

32. All food contact surfaces are clean and serviceable

33. All food contact surfaces are subject to a cleaning and maintenance program

34. Eating and drinking utensils clean

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

36. General design and construction of premise appropriate

37. Adequate supply of potable water available

38. Effective sewage and waste water disposal system

39. Adequate storage facilities for garbage & recyclables

40. Premises has sufficient lighting

41. Floors are able to be effectively cleaned, are appropriately designed and constructed and do not permit harbourage of pests

42. Walls, ceilings are sealed and able to be effectively cleaned, are appropriately designed and constructed and do not permit harbourage of pests

43. Sufficient ventilation provided within the premises

44. Premises has adequate storage facilities (personal items, food, chemicals)

45. Food labelling complies with the Food Standards Code 1.2

46. For 'Standard Food Outlet', nutritional information displayed

47. Food business is aware of the Raw Egg Guideline

48. Food business is aware of its obligations regarding allergens

49. Animals not permitted in areas where food is handled

50. Practical pest exclusion measures used (screens)

51. Practical measures to eradicate and prevent harbourage of pests (housekeeping, stock rotation, pest control)

52. No signs of infestation or rodent activity in premises

Inspection Fee

Administration Fee