Food Business Self Assessment Check List

1. Do you have a qualified Food Safety Supervisor (FSS)?	Yes No	Info
2. Is all food protected from contamination during receipt, storage and display?	Yes No	Info
3. Do you keep a record of suppliers for all food on the premises?	Yes No	Info
4. Is all food labelled correctly (see Food Standards Code for details)?	Yes No	Info
5. Is all potentially hazardous food transported, received, stored and displayed under appropriate temperature control? (cold food 5C or below, hot food 60C or above)	Yes No	Info
6. Are food storage conditions appropriate? (e.g. food grade containers used, food not stored on the floor, all food labelled, etc)	Yes No	Info
7. When processing, is all food: safe and suitable, prevented from being contaminated, and adequately cooked?	Yes No	Info
8. Is potentially hazardous food out of temperature control for minimum time while being processed?	Yes No	Info
9. Is potentially hazardous food cooled/reheated correctly?	Yes No	Info
10. Are self-service areas supervised, with separate utensils and protective barriers?	Yes No	Info
11. Is food packaged in a way that protects it from contamination, using appropriate material?	Yes No	Info
12. Is all food protected from contamination during transportation?	Yes No	Info
13. Is food for disposal kept separately from all other food, in a designated area? (‘Food for disposal’ includes food that is subject to a recall, returned by a customer or generally unsafe).	Yes No	Info
14. Is there a documented food recall system in place?	Yes No	Info
15. Are food handlers excluded from food handling if they are suffering from foodborne illness?	Yes No	Info
16. Do food handlers have appropriate skills and knowledge in food safety/hygiene to handle food safely?	Yes No	Info
17. Do food handlers wash and dry their hands using dedicated hand washing facilities before commencing/recommencing work?	Yes No	Info
18. Does the business have appropriate, dedicated handwashing facilities? (e.g. permanent fixtures with warm running water, liquid soap, single use towel and easy access).	Yes No	Info
19. Do food handlers avoid unnecessary contact with ready-to-eat food?	Yes No	Info
20. Are the floors, walls and ceilings maintained in a clean condition?	Yes No	Info
21. Are the fixtures, fittings, equipment, utensils and premises: able to be effectively cleaned and/or sanitised? fit for purpose, with adequate space and storage? maintained in a clean condition? in a good state of repair and working order?	Yes No	Info
22. Are food contact surfaces and eating and drinking utensils sanitised using appropriate sanitising methods?	Yes No	Info
23. Does the business have a readily accessible digital probe thermometer accurate to ±1C?	Yes No	Info
24. Does the business take all practical measures to eradicate and prevent the entry and harbourage of pests?	Yes No	Info
25. Is there an adequate supply of potable water?	Yes No	Info
26. Does the premises have adequate: sewage and waste water disposal? storage facilities for garbage and recyclable matter? natural or mechanical ventilation? lighting?	Yes No	Info
27. Are walls, floors and ceilings, appropriate for the business’ activities? (e.g. able to be effectively cleaned and/or sanitised, not be able to absorb grease, food particles or water, meet building standards, exclude pests, dirt, fumes and other contaminants, etc).	Yes No	Info
28. Are adequate toilet facilities available to food handlers (fitted with an air lock if it opens to a food preparation area)?	Yes No	Info

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Food Business Self Assessment Check List

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