Template Information
Wagga wagga (wwfp v6.0) - jan 2015
Category: general
Template Questions
- NB: Assessment report contains findings from date/time of inspection only
- Proprietor / Directors
- ABN/ACN
- Postal Address
- Person Interviewed
- Phone Number
- Food Safety Supervisor
- Food Safety Supervisor Certificate Number
- FSS Certification Period of Valididty
- General Requirements
- Food Handling Controls FSS 3.2.2 cl 5 - 12
- Health and Hygiene FSS 3.2.2 cl 13-18
- Cleaning and Sanitising FSS 3.2.2 cl 19-20
- Miscellaneous FSS 3.2.2 cl 22-23
- Animal and Pests FSS 3.2.2 cl 24
- Design and Construction FSS 3.2.3
- Maintenance FSS 3.2.2 cl 21
- Labelling FSC Chapter 1
- Total Points
- 0-3 Points = 5 Stars4-8 Points = 4 Stars9-15 Points = 3 StarsAbove 15 Points - No grade awarded
- Further action required
- Comments
- Fees to be Charged
- Minutes
- Owner / Employee signature
- I have read this report and understand the contents.
- Wagga Wagga City Council
- Officers Signature
- This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to
- 5.Protection from likely contamination includes appropriately covering food so that it is protected f
- 7.Potentially hazardous food is food that has to be kept at certain temperatures to minimize the grow
- 7.Temperature control means maintaining potentially hazardous food at a temperature of: a.5oC or belo
- 9.A food business must when cooling cooked potentially hazardous food, cool the food: a.within two ho
- 10.A food business must when reheating previously cooked and cooled potentially hazardous food to hol
- 11.A food business must, when displaying unpackaged ready to eat food for self service: a.ensure the
- 14.Thorough hand washing includes using the designated hand washing facility to wash hands, fingers a
- 18.A food handler must wash his or her hands whenever their hands are likely to be a source of contam
- 19.A food business must ensure the following persons do not engage in the handling of food for the fo
- 22.Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness
- 23.Clean and Sanitary condition means a surface or utensil is: a.clean b.has had applied to it heat a
- 30. General requirements for design and construction of food premises must; (a) be appropriate for th
- 31.Adequate supply of potable water means water that is acceptable for human consumption and availabl
- 33.Adequate storage facilities for garbage and recyclable matter means facilities that will contain t
- 34.Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are
- 38.Adequate ventilation (natural or mechanical (natural or mechanical) must be provided to remove fum