Title Page
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Conducted on
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Prepared by
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Location
Food Premises Information / Inspection Details
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Proprietors/Directors
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E-mail address
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Phone Number
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Person Interviewed
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Food Safety Supervisor
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Food Safety Supervisor Certificate Number
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FSS Certificate Valid until
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Type of Inspection
General Requirements
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1. Food Business has notified current details to Wentworth Shire Council 3.2.2 Clause 4
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2. Food business has notified current Food Safety Supervisor to Wentworth Shire Council Food Act s106
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3. FSS Certificate is on the Premises Food Act s106
Hand Washing Facilities
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4. Hand wash facility correctly located and adequately sized
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5. Hand wash facility accessible
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6. Hand wash facility clearly designated
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7. Warm running water provided to hand washing facility
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8. Single use towels provided near hand wash facility
Food Handler Health Hygiene
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9. Hands are washed when they are likely to be a source of contamination
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10. Hands, wrists, forearms & fingernails clean
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11. Bandages/dressings completely covered with water proof dressings
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12. Food handler displaying any signs of illness restricted from food areas
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13. Food handlers with long hair tied up
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14. Food handlers have skills and knowledge to handle food safely
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Provide food handlers with the skills and knowledge to handle food safely
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15. Hands are washed before commencing/recommencing work, after using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning etc.
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4.0 Food Receival
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16. List of suppliers and manufacturers available
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17. Food is sourced from licensed businesses and is traceable (meat, seafood, plant and dairy products)
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18. Food is received from a licensed vehicle where required (current NSW Food Authority Sticker observed on vehicle)
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19. All food received is in good condition, with no damage to packaging and no signs of contamination
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20. Temperature checks are carried out upon receival and recorded
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21. Dry goods, chemicals, packaging are delivered at room temperature
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22. Unpackaged Ready to Eat (RTE) food separate from raw foods.
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23. No food is in direct contact with floor
Food Handling Controls
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24. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport
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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
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26. Processing of foods; take all practicable measures to process only safe and suitable food, prevent liklihood of contamination, use process steps if necessary
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27. Cooked PHF is cooled rapidly (2+4 hr rule); items thawed correctly and processed quickly
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28. Reheating PHF is rapid - oven, stove top or microwave but not bain marie
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29. Self serve food bar is supervised, has separate utensils and sneeze guard clause
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30. Food wraps and containers will not cause contamination
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31. Food for disposal is identified and separated from normal stock
Cleaning and Sanitising & Maintenance
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32. All food contact surfaces are clean and serviceable
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33. All food contact surfaces are subject to a cleaning and maintenance program
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34. Eating and drinking utensils clean
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35. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
Design and Construction
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36. General design and construction of premise appropriate
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37. Adequate supply of potable water available
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38. Effective sewage and waste water disposal system
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39. Adequate storage facilities for garbage & recyclables
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40. Premises has sufficient lighting
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41. Floors are able to be effectively cleaned, are appropriately designed and constructed and do not permit harbourage of pests
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42. Walls, ceilings are sealed and able to be effectively cleaned, are appropriately designed and constructed and do not permit harbourage of pests
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43. Sufficient ventilation provided within the premises
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44. Premises has adequate storage facilities (personal items, food, chemicals)
Miscellaneous
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45. Food labelling complies with the Food Standards Code 1.2
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46. For 'Standard Food Outlet', nutritional information displayed
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47. Food business is aware of the Raw Egg Guideline
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48. Food business is aware of its obligations regarding allergens
Animals and Pests
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49. Animals not permitted in areas where food is handled
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50. Practical pest exclusion measures used (screens)
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51. Practical measures to eradicate and prevent harbourage of pests (housekeeping, stock rotation, pest control)
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52. No signs of infestation or rodent activity in premises
Further Action
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Further action required
- Nil
- Reinspection
- Warning Letter
- Improvement Notice
- Prohibition Order
- Penalty Infringement Notice
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Comments
Fees to be Charges
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Inspection Fee
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Administration Fee
Acknowledgement of Report - I have read this report and understand the contents
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Owner/employee signature
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Officers Name
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Wentworth Shire Council
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Officers Signature
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NB: Assessment report contains findings from date/time of inspection only