IssueDateL
PluPrptr
PluBusName
PrptrAddressML
Dear PluPrptr2
Food Premises Inspection: PluBusName2 – PropAddrSL
I am writing to you regarding a recent inspection of the above premises undertaken on
LastInspDate3L. The inspection revealed practices that do not comply with the provisions of
the Food Act 2001 and the Food Safety Standards. The following points need to be addressed:
Food Storage
Ensure all foods are protected with a food grade material to prevent the likelihood of
contamination. (Food Safety Standard 3.2.2 Clause 6(1))
All potentially hazardous foods are to be stored under temperature control; namely at 5°C or
below, or at 60°C or above. (Food Safety Standard 3.2.2 Clause 6(2))
Food Display
All foods on display are to be protected with a food grade material to prevent them from the
likelihood of contamination. (Food Safety Standard 3.2.2 Clause 8(1)).
All foods on display are to be stored under temperature control; namely at 5°C or below, or at
60°C or above. (Food Safety Standard 3.2.2 Clause 8(5)).
Hygiene of food handlers
All food handlers must use the designated hand washing facilities provided to wash their
hands, use soap and thoroughly dry their hands with disposable paper towels. (Food Safety
Standard 3.2.2 Clause 15(4)).
The hand wash basin is to be easily accessible at all times and provided with a continuous
supply of soap and disposable paper towels. Hand washing facilities are only to be utilised for
washing of hands, arms and face. (Food Safety Standard 3.2.2 Clause 17(1)).
Cleanliness
In accordance with Food Safety Standard 3.2.2 Clause 19(1) thoroughly clean and maintain in a
clean and sanitary condition the following:
a.
Conditions to go here
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Sanitiser
A food grade sanitiser is required for sanitising all food contact surfaces. For ease of use, a norinse sanitiser is encouraged. (Food Safety Standard 3.2.2 Clause 20)
Thermometer
A probe thermometer accurate to +/-1°C is required to be readily accessible for measuring the
temperatures of potentially hazardous foods. (Food Safety Standard 3.2.2 Clause 22)
Storage
All personal belongings, chemicals etc that are likely to be a source of contamination are to be
stored in a separate designated area away from food and food contact surfaces. (Food Safety
Standard 3.2.3 Clause 15)
Floors
In accordance with Food Safety Standard 3.2.3 Clause 10, floors in the food premises must:
a.
b.
c.
d.
be able to be effectively cleaned;
be unable to absorb grease, food particles or water;
be laid so that there is no ponding of water; and
to the extent that is practicable, be unable to provide harbourage for pests.
Walls and Ceilings
In accordance with Food Safety Standard 3.2.3 Clause 11, walls and ceilings must be provided
to protect food from contamination. They must be:
a.
b.
c.
d.
Sealed to prevent the entry of dirt, dust and pests;
Unable to absorb grease, food particles or water;
Able to be easily and effectively cleaned; and
To the extent that is practicable, be unable to provide harbourage for pests.
Maintenance
All fixtures, fittings and equipment are to be maintained in a good state of repair and working
order. Any chipped, broken or cracked eating or drinking utensils are prohibited from use.
(Food Safety Standard 3.2.2 Clause 21).
A follow up inspection will be carried out on or shortly after FUpInspDate4L. The above points
need to be attended to by this time. If any of the above items have not been completed at the
time of the next inspection, an Improvement Notice will be served and additional inspection
fees will be charged.
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If you wish to discuss the inspection findings or any other matter relating to food safety,
please contact me directly on EHOfficerExt.
Yours sincerely
EHOfficer
Environmental Health Officer