Cleaning, Sanitising & Maintenance (Show all)

Are the fixtures, fittings and equipment maintained in a clean condition?

Guidance		A food business must maintain all fixtures, fittings and equipment, having regard to its use, to a standard of cleanliness where there is no accumulation of: food waste; dirt; grease; or other visible matter (see Standard 3.2.2 cl 19(2) of the Code) . This requirement considers the purpose of the equipment and acknowledges that some build up of food waste, dirt, grease or other visible matter may be acceptable in certain circumstances. For example, grease filters in range hoods are designed to trap and accumulate grease and some accumulation of grease is expected. However, the food business would be expected to change or wash these filters regularly to prevent too much grease building up in the filter.
Non-compliance	Minor	Small amount of food waste, dirt, grease or other matter that can be easily cleaned or removed at the end of day clean. E.g. small amount of food debris around cook top, greasy appearance of wall tiles or stainless steel behind the deep fryer and cooking equipment, or benches look clean but feel greasy to the touch. Isolated occurrence of food contact surface not being adequately cleaned and sanitised. E.g. a bench mounted can opener is not clean and has a build-up of food and dirt on the blade and turning wheel, or a wooden spoon has dried/baked on food particles that was not removed by the dishwasher Power point and light switches are dusty or have visible food debris transferred by the food handler. Fridge/freezer seals are unclean with a build-up of food waste and dirt. No evidence of the exhaust ducting, fan and hood being cleaned within 12 months.
	Major	Accumulation of food waste, dirt, grease or other matter that is consistent with more than 2 days of food preparation and trade or has not been cleaned within the last 7 days. E.g. cool room condenser unit has mould present, the bottom of an under bench fridge has build-up of food debris, or equipment legs have visible build-up of grease. Plastic chopping boards that are impregnated with mould that cannot be wiped off and large wooden chopping boards have small groves that have visible food waste that has not been removed during cleaning. Accumulation of food waste, dirt, grease or other matter (regardless of age) on fixtures, fittings or equipment likely to cause contamination to food. E.g. food mixer has a collection of food waste that may fall into food when the equipment is being used, or a cool room/fridge shelving has a build-up of debris that can fall onto food stored on the shelves below.
	Critical	Widespread accumulations of food waste, dirt, grease or other matter on fixtures, fittings or equipment throughout premises consistent with weeks to month’s where cleaning has not occurred. E.g. (1) large accumulation of grease and oil on the underside and lip of cooking equipment that is dripping off forming stalactites; (2) oil/grease visibly running from the exhaust filter to the collection lip within the exhaust hood; (3) thick oil and food build-up around and on the deep fryer; (4) containers used to store dry food such as flour have a build-up of hard flour deposits from when the container has become wet. Large accumulation of food waste, dirt, grease or other matter (regardless of age) on fixtures, fittings or equipment throughout premises providing a food source where the premises has an ongoing issue with pest infestation and harbourage. Accumulation of food waste, dirt, grease or other matter (regardless of age) on fixtures, fittings or equipment that is highly likely to cause contamination to food being prepared or stored. E.g. (1) meat slicer, handle and guard have visible accumulation of meat debris and fat, and have not been cleaned between uses or at the end of the day; (2) large wooden chopping blocks with deep cracks and gouges that have visible accumulation of meat, vegetables and waste.