West Tamar Council - Food Business Inspection

• Food Business Code

• Manager/Proprietor

• Business Name

• Email

• Phone Number

• Officer

• Location
  Address

• Conducted on

  Date

• Type of Inspection

  Scheduled

  Follow Up

  Complaint

  Other

Receiving

• 1. Protection from contamination (5(1) of 3.2.2)

  Yes

  No

  N/A

• 2. Identification/traceability of food (5(2) of 3.2.2)

  Yes

  No

  N/A

• 3. Temperature control of PHF (5(3) & (4) of 3.2.2)

  Yes

  No

  N/A

Storage

• 4. Protection from contamination (6(1) (a) of 3.2.2)

  Yes

  No

  N/A

• 5. Appropriate environmental conditions (6(1) (b) of 3.2.2)

  Yes

  No

  N/A

• 6. Temperature control of PHF (including frozen) (6(2) of 3.2.2)

  Yes

  No

  N/A

• 7. Maintaining temperature records

  Yes

  No

  N/A

Processing

• 8. Safe and suitable food (7(1) (a) of 3.2.2)

  Yes

  No

  N/A

• 9. Protection from contamination (7(1)(b)(i) of 3.2.2)

  Yes

  No

  N/A

• 10. Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)

  Yes

  No

  N/A

• 11. Temperature control of PHF during processing (2hr/4hr Rule) (7(2) of 3.2.2)

  Yes

  No

  N/A

• 12. Cooling/Reheating of PHF (7(3) & (4) of 3.2.2)

  Yes

  No

  N/A

Display

• 13. Protection from contamination (8(1),(2),(3) & (4) of 3.2.2)

  Yes

  No

  N/A

• 14. Temperature control of PHF including frozen (8(5) of 3.2.2)

  Yes

  No

  N/A

• 15. Maintaining temperature records

  Yes

  No

  N/A

Packaging

• 16. Appropriate materials and process including labelling (9 of 3.2.2 & 3 of 1.2.1)

  Yes

  No

  N/A

Transportation and Distribution

• 17. Protection from contamination (10(a) of 3.2.2)

  Yes

  No

  N/A

• 18. Temperature control of PHF (10(b) & (c) of 3.2.2)

  Yes

  No

  N/A

• 19. Maintaining temperature records

  Yes

  No

  N/A

Recalls/Food Disposal

• 20. Food for disposal not sold (11 of 3.2.2)

  Yes

  No

  N/A

• 21. Food Recall Program in place (12 of 3.2.2)

  Yes

  No

  N/A

Health, Hygiene & Knowledge

• 22. Health of food handlers - responsibilities (14 of 3.2.2)

  Yes

  No

  N/A

• 23. Hygiene of food handlers - responsibilities (13 & 15 of 3.2.2)

  Yes

  No

  N/A

• 24. Food business - responsibilities (16 & 18 of 3.2.2)

  Yes

  No

  N/A

• 25. Adequate hand washing facilities (17 of 3.2.2 & 14 of 3.2.3)

  Yes

  No

  N/A

• 26. Food handling - skills, knowledge and training (3 of 3.2.2)

  Yes

  No

  N/A

Premises and Hygiene

• 27. Cleanliness of premises, fittings, equipment (19 of 3.2.2)

  Yes

  No

  N/A

• 28. Maintaining Cleaning Schedule

  Yes

  No

  N/A

• 29. Cleaning/sanitising of food contact surfaces (20 of 3.2.2)

  Yes

  No

  N/A

• 30. Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 & 3,10,11 & 12 of 3.2.3)

  Yes

  No

  N/A

• 31. Temperature measuring device (22 of 3.2.2)

  Yes

  No

  N/A

• 32. Use of 'single use' items (23 of 3.2.2)

  Yes

  No

  N/A

• 33. Control of animal and pests (24 of 3.2.2)

  Yes

  No

  N/A

• 34. Water supply adequate and potable (4 of 3.2.3)

  Yes

  No

  N/A

• 35. Disposal of sewage and waste water (5 of 3.2.3)

  Yes

  No

  N/A

• 36. Storage of refuse & recyclable matter (6 of 3.2.3)

  Yes

  No

  N/A

• 37. Adequate ventilation and lighting (7 & 8 of 3.2.3)

  Yes

  No

  N/A

• 38. Storage of personal effects/chemicals (15 of 3.2.3)

  Yes

  No

  N/A

• 39. Adequate toilet facilities (16 of 3.2.3)

  Yes

  No

  N/A

Raw Egg Product - Manufacturing Controls for Raw Egg Products 2008

• Are raw egg products manufactured?

  Yes

  No

  N/A

• Is the raw egg product documentation adequate?

  Yes

  No

  N/A

Ready to Eat Meats - Food Standards Code 4.2.3

• Are Ready To Eat (RTE) meat products manufactured?

  Yes

  No

  N/A

• Is the RTE meat product documentation adequate?

  Yes

  No

  N/A

Food Safety Programs for Food Service to Vulnerable Persons 3.3.1

• Does the food business provide food to vulnerable persons?

  Yes

  No

  N/A

• Is the documentation adequate?

  Yes

  No

  N/A

Photographic Evidence

• Add media

  Media

Other Comments

Further action required

• Further Action

  Nil

  Reinspection

  Letter

  Order/Notice

  Prohibition Notice

I have read this report and understand the contents.

• Owner / Employee signature

  Sign

• Officers Signature

  Sign

• NB: Assessment report contains findings from date/time of inspection only.
  
  PHF - Potentially Hazardous Foods

For further information please visit these websites:

• Food Safety Standards
  www.foodstandards.gov.au
  
  Free online Food Safety Training
  www.wtc.imalert.com.au
  
  Council information
  www.wtc.tas.gov.au