Cleaning, Sanitising & Maintenance (Show all)

Maintenance - Are premises, fixtures, fittings, equipment and utensils maintained in a good state of repair and working order?

Guidance		A food business must maintain food premises, fixtures, fittings, equipment, in a good state of repair and working order. A food business must not use any chipped, broken or cracked eating or drinking utensils when handling food (see Standard 3.2.2 cl 21 of the Code). Food businesses must ensure fixtures, fittings and equipment are maintained in working order to: prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes, etc; enable effective cleaning and, if necessary, sanitising; ensure pests do not gain access to the building or vehicle through holes in ceilings, walls, etc; and ensure the equipment works as intended. Chipped, broken or cracked eating or drinking utensils are a food safety risk as: they cannot be effectively cleaned and sanitised and therefore may allow the transmission of infectious diseases; and they may contaminate food directly if broken or chipped pieces of the utensil fall into the food.
Non-compliance	Minor	Minor damage to the premises or equipment which does not come into direct contact with food. E.g. missing sealant/edge tape on shelving used to store dry goods exposing chipboard/timber, a small number of cracked/broken tiles that can still be easily cleaned. Minor number of damaged service utensils e.g. 1 or 2 chipped plates, split wooden spoon or melted plastic handle of utensils that can be disposed of immediately.
	Major	Damaged flooring that inhibits easy and effective cleaning or the accumulation of waste such as cracked/broken floor tiles, damaged lino, pitted and mouldy concrete. Broken or damaged lights where food handlers are unable to effectively see contamination risk or effective cleaning e.g. inside the cool room Small holes in the walls or ceiling or damaged fly screens that may allow entry of dust, dirt and pests. Damaged or broken equipment required to maintain temperature. E.g. fridges seals, cracked glass on Bain Maries. Frayed or degraded cloths, oven mitts or material that has the potential to contaminate food. Rusty or damaged equipment and utensils. E.g. rusted meat cleavers, can openers, cool room shelving or metal colanders. Food contact benches damaged. E.g. melamine bench surface chipped or lifting, exposing woodchip/timber.
	Critical	Leaking or damaged plumbing or blocked drains resulting in ponding of water or water being turned off to sinks. Large holes in the ceiling or walls likely to cause contamination to food due to dust and vermin. Damaged cleaning equipment no longer suitable for its purpose. E.g. dishwasher is not functioning and is unable to sanitise equipment in contact with food. Damaged equipment that has become unsuitable for food preparation due to potential contamination of food. E.g. wooden chopping block with deep cuts or splits, melted plastic chopping boards, any equipment repaired with tape or other material unable to be cleaned. Extensive damage to a number of areas fixtures, fittings and equipment throughout the food business.