Contents
- 1. Registration - Is the food business registration current and accurate?
- 2. Registration Conditions - Is the food business complying with any specific registration conditions (if applicable)?
- 3. Registration - Is the current certificate of registration displayed?
- 4. Food Safety Supervisor (FSS) - Does the food business have a current FSS?
- 5. Is the FSS’s certificate available at the premises?
- 6. Food receipt - Is all food protected from contamination?
- 7. Are supplier details available for food on the premises and all food items labelled appropriately (with a prescribed name where applicable)?
- 8. Are all practical measures taken to ensure potentially hazardous food is received under temperature control?
- 9. Food Storage - Is all food protected from contamination?
- 10. Are food storage conditions appropriate?
- 11. Is potentially hazardous food stored under temperature control?
- 12. Food Processing - When processing, is all food: safe and suitable; prevented from being contaminated; and adequately processed to make safe.
- 13. Are potentially hazardous ready-to-eat food out of temperature control for minimum time while being processed?
- 14. Is potentially hazardous food cooled/reheated correctly?
- 15. Food Display - Is food on display protected from contamination?
- 16. Are self-service areas supervised, with separate utensils and protective barriers?
- 17. Is potentially hazardous food displayed under temperature control?
- 18. If potentially hazardous food is not displayed under temperature control, is there a documented alternate method of compliance?
- 19. Food Packaging - Is food packaged in a manner that protects it from contamination, using appropriate material?
- 20. Food Transportation- Is all food protected from contamination during transportation?
- 21. Food Transport Vehicles - Are food transport vehicles suitable?
- 22. Is all potentially hazardous food transported under temperature control?
- 23. Food Disposal - Is food for disposal kept separately from all other food and in a designated area?
- 24. Food Recalls - Is there a documented recall system in place?
- 25. Health of Food Handlers - Do food handlers report illness and exclude themselves from food handling if they are suffering from a foodborne disease and/or condition?
- 26. Hygiene of Food Handlers - Do food handlers exercise good hygiene practices?
- 27. Hand Washing - Do food handlers wash their hands before commencing/recommencing work?
- 28. Hand Washing - Do food handlers wash and dry hands thoroughly using designated hand washing facilities?
- 29. Are the hand washing facilities appropriately located?
- 30. Are the hand washing facilities: permanent fixtures; provided with a supply of warm running potable water through a single spout; of an adequate size; and used only for the washing of hands, arms and faces?
- 31. Hygiene of Food Handlers (duties of food businesses) - Does the business have easily accessible hand washing facilities that include: soap; single use towel; and a container for used towels?
- 32. Health of Food Handlers (duties of food businesses) - Are actions taken to ensure staff members do not engage in food handling if they are suffering from a foodborne disease or condition?
- 33. Does the food business take practical measures to ensure all people within the food business avoid contaminating food? [3.2.2 Cl18]
- 34. Cleanliness - Are the floors, walls and ceilings maintained in a clean condition?
- 35. Are the fixtures, fittings and equipment maintained in a clean condition?
- 36. Sanitising - Are food contact surfaces and eating and drinking utensils sanitised using appropriate sanitising methods?
- 37. Maintenance - Are premises, fixtures, fittings, equipment and utensils maintained in a good state of repair and working order?
- 38. Thermometer - Does the business have a readily accessible digital probe thermometer accurate to ±1⁰C?
- 39. Single Use Items - Are single-use items protected from contamination and not reused?
- 40. Animal and Pest Control - Is the premises free from animals and pests? [3.2.2 Cl24(1)(a)(b)]
- 41. Does the business take all practical measures to eradicate and prevent the entry and harbourage of pests? [3.2.2 Cl24(1)(c)(d)]
- 42. General Requirements - Is the food premises appropriate for its activities?
- 43. Water Supply - Is there an adequate supply of potable water?
- 44. Sewage and waste water disposal - Does the premises have an adequate sewage and waste water disposal system?
- 45. Garbage Storage - Does the premises have adequate storage facilities for garbage and recyclable matter?
- 46. Ventilation - Does the premises have adequate natural or mechanical ventilation?
- 47. Lighting - Does the premises have sufficient lighting?
- 48. Floors - Are floors appropriate for the food business’ activities?
- 49. Walls and Ceilings - Are walls and ceilings designed and constructed in a way that is appropriate for the activities?
- 50. Fixtures, Fittings and Equipment - Are fixtures, fittings and equipment adequate and fit for their intended use and able to be effectively cleaned (and sanitised if applicable)?
- 51. Storage Facilities - Does the premises have adequate storage facilities?
- 52. Toilet Facilities - Are there adequate toilet facilities available for the use of food handlers?
- 53. Toilet Facilities - Is the toilet fitted with an air lock if it opens to a food preparation area?
- 54. Labelling – Does food labelling comply with the Food Standards Code?
- 55. Does the food business display kilojoule information (only applicable to standard food outlets)?
- 56. Skills and Knowledge – Do food handlers have appropriate skills and knowledge in food safety and hygiene matters to handle food safely?
- Clean: Means clean to touch and free of extraneous visible matter and objectionable odour.
- Condition: Any infected skin lesion or discharges from the ear, nose or eye. Examples of an infected skin lesion include an infected skin sore, boil, acne, cut or abrasion.
- Contaminant: Any biological or chemical agent, foreign matter (e.g. glass, plastic) or other substance that compromises food safety or suitability when it comes into contact with food.
- Contamination: Presence of harmful biological or chemical agents, foreign matter or other substance in a food making it unsuitable to consume.
- Equipment: Means all equipment used in handling food or storing food as well as equipment used to clean food premises or equipment, for example refrigerators, cool rooms, bain-marie units, ovens, food processors, dishwashers, brooms, mops, buckets etc.
- Fixtures and fittings: Includes such items as benches, shelves, sinks, hand washbasins and cupboards, light fittings, ventilation ducts, pipes and electric wiring.
- Food contact surfaces of equipment: Includes any equipment that comes into contact with food. For example, chopping boards and other preparation surfaces, mixing bowls, storage containers, display units, equipment used to wash food, cooking and other processing equipment, and thermometers.
- Food contact surfaces of equipment: Includes any equipment that comes into contact with food. For example, chopping boards and other preparation surfaces, mixing bowls, storage containers, display units, equipment used to wash food, cooking and other processing equipment, and thermometers.
- Foodborne disease: A disease that is likely to be transmitted through contamination of food.
- Non-potentially hazardous food: Food that does not need to be kept at certain temperatures to—
- minimise the growth of any pathogenic micro‑organisms that may be present in the food; or
- prevent the formation of toxins in the food.
- Pathogen control step: Means a process where pathogens are reduced to safe levels using a process step reasonably known to achieve microbial safety of the food. For example, cooking, pasteurisation, retorting, drying, salting, pickling and fermenting are pathogen control steps.
- Pests: Include birds, rodents, insects and arachnids.
- Potentially hazardous food: Food that has to be kept at certain temperatures (<5°C or >60°C) to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.
- Process: Means an activity conducted to prepare food for sale including chopping, cooking, drying, fermenting, heating, pasteurising, thawing and washing, or a combination of these activities.
- Sanitise: To apply heat or chemicals, heat and chemicals, or other processes, to a surface so that the number of micro-organisms on the surface is reduced to a level that:
- does not compromise the safety of food with which it may come into contact; and
- does not permit the transmission of infectious disease.
- Sewage: Includes the discharge from toilets, urinals, basins, showers, sinks and dishwashers, whether discharged through sewers or other means.
- Single-use item: Means any instrument, apparatus, utensil or other thing intended by the manufacturer to be used only once in relation to food handling. For example, disposable gloves, drinking straws, plastic takeaway containers etc.
- Standard food outlet: Means a food business that sells standard food items at other premises or as part of chain/franchise arrangements. Standard food item means an item of ready-to-eat food that is sold in servings that are standardised for portion and content and that is listed on a menu, or displayed with a price tag or label. Standard food items sold as a combination (e.g. a meal deal) are also included.
- Store: Means any time when you are not receiving, preparing, processing, displaying or transporting food. For example, a container of food on a bench top is being ‘stored’ on that bench top.
- Thoroughly: Means that the food handler vigorously washes the entire surface their hands, including the under-surface of nails, using soap or other effective means.
- Transient bacteria: Bacteria that colonises the superficial layers of the skin and is not part of the normal body flora (WHO http://www.ncbi.nlm.nih.gov/books/NBK144001/).