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Food Mandatory Assessment Checklist

by Kelly Mahoney, from the Community

Use this Food Mandatory Assessment checklist to evaluate food business compliance with Australian food safety standards. It covers receiving, identification and traceability, temperature control of potentially hazardous food, storage conditions, safe processing and cooking, cooling and reheating, display and packaging, transportation, recalls and disposal. The template also checks handler health and hygiene, skills and knowledge, cleanliness and sanitising, pest control, water supply, waste, ventilation and lighting, personal effects and chemical storage, toilet facilities, and thermometer accuracy. Ideal for routine, follow-up or complaint inspections.

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Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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HVC Food Safety Inspection Checklist
Use this HVC Food Safety Inspection checklist to evaluate Australian food businesses against Food Standards 3.2.2 and 3.2.3. Cover receiving, storage, temperature control of potentially hazardous food, processing, cooling, reheating, display, packaging, transport, recalls and disposal. Verify handler health and hygiene, skills and knowledge, cleanliness, pest control, water, sewage, refuse, ventilation, lighting, chemical storage and toilet facilities.
by Amigo Huber, from the Community
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Food Premises Assessment Checklist
This Food Premises Assessment checklist helps food businesses and inspectors evaluate compliance with food safety requirements across the entire operation. It covers food receipt and traceability, temperature control, storage, processing, cooking, cooling, reheating, display, packaging, transport, and disposal or recall procedures. It assesses health and hygiene of food handlers, cleaning and sanitising, equipment and facility maintenance, ventilation, lighting, water, waste, hand washing and staff amenities, pest control, and single-use plastics compliance. Management and control procedures, training, documentation, and corrective actions are also included to support ongoing compliance with applicable standards.
by Darren Kane, from the Community
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SA Food Safety Rating Scheme Checklist
This SA Food Safety Rating Scheme checklist helps authorised officers and food businesses within Wudinna District Council assess compliance with the Food Act 2001 and Food Standards Code 3.2.2 and 3.2.3. It covers notification requirements, receiving and traceability, temperature control for potentially hazardous foods, transport, recall and disposal, storage, safe processing, cooling and reheating, display, packaging, premises and equipment standards, ventilation and lighting, waste and pest control, cleaning and sanitising, personal hygiene, handwashing, thermometer accuracy, and staff skills and knowledge (including allergen management). Star rating guidance and follow‑up actions are included.
by Bronwyn Thompson, from the Community
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City of Wanneroo Food Business Inspection Report
This City of Wanneroo Food Business Inspection Report template helps environmental health officers and food business operators assess compliance with Australia’s Food Standards Code 3.2.2, 3.2.3 and 3.2.2A. It covers receiving, storage and temperature control of potentially hazardous foods; processing, cooling and reheating; food display and contamination prevention; staff health, hygiene and training; record keeping of prescribed activities; packaging; transport and distribution; food recall and disposal; and premises requirements including handwashing facilities, cleaning and sanitising, equipment suitability and maintenance, thermometers, single-use items, pest control, potable water, wastewater and sewage, refuse storage, ventilation, lighting, personal effects/chemical storage, toilet facilities, and design and construction. Includes instructions for scoring, adding actions, and exporting reports.
by Wayne Harris, from the Community
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Food Mandatory Assessment Checklist

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You might also like

HVC Food Safety Inspection Checklist

Food Premises Assessment Checklist

SA Food Safety Rating Scheme Checklist

City of Wanneroo Food Business Inspection Report

You might also like

HVC Food Safety Inspection Checklist

Food Premises Assessment Checklist

SA Food Safety Rating Scheme Checklist

City of Wanneroo Food Business Inspection Report