Food Premises Assessment Report FPAR Checklist
by Amanda McKenna, from the Community
This Food Premises Assessment Report FPAR checklist helps environmental health officers and food business operators assess compliance with the Food Standards Code and local regulations. It covers general business requirements, food handling controls, temperature control for potentially hazardous food, hygiene practices for staff, cleaning and sanitising standards, availability of thermometers and single use items, pest exclusion and management, and design and construction elements such as water, waste, lighting, ventilation, floors, walls and fixtures. The checklist also includes maintenance checks, food labelling, awareness of raw egg and allergen obligations, and grading criteria to summarise performance. Use it during routine inspections, complaints or re inspections, record findings, set corrective actions and timeframes, and decide on outcomes such as warning letters or follow up visits. Adapt it to your council or company procedures.
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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.