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Preparing for your regular council inspection will help your business get the best possible result.
General
- Make sure your premises has an up-to-date notification record at your local council.
- Look at your last hygiene and food safety inspection report to check you’ve taken all the actions needed to meet the legal requirements. If you can’t find your last report, contact your local council and they will be able to give you a copy.
- Promptly arrange for any repairs and conduct regular maintenance of the premises and equipment.
- Perform a self check by going through the Food Premises Assessment Report (FPAR) (PDF, 314 KB), which local councils use to assess compliance.
Food Safety Supervisor
If you need a Food Safety Supervisor, ensure their certificate is current and on the premises.
More information:
Food handler training
Ensure all food handlers are trained and have adequate skills and knowledge for their duties.
Staff should be able to answer questions on food safety related to the food handling work they do.
More information:
- Food handler training requirements on the training page
- Free Food Handler Basics training
Cleaning and sanitising
Keep premises and all fixtures, fittings and equipment clean.
Ensure the food contact surfaces of equipment and eating and drinking utensils are clean and sanitised.
Continue making regular, routine checks to ensure hygiene standards are being maintained and staff are following the rules.
More information:
- Cleaning and sanitising factsheet (PDF, 339 KB)
- Chemical sanitisers factsheet (PDF, 231 KB)
- Cleaning and sanitising procedure template (PDF, 109 KB)
- Cleaning and sanitising record template (PDF, 135 KB)
Handwashing facilities
Have accessible hand washing facilities, dedicated to hand washing, with a supply of warm, running potable water, soap and single-use towels.
More information:
- Hand washing in food businesses factsheet (PDF, 149 KB)
- Health and hygiene requirements factsheet (PDF, 157 KB)
Pest control
Keep pests out. Cover bins, use flyscreens, prevent harbourage (keep premises clean and uncluttered), and have a pest control program.
More information:
- Pest control in food businesses factsheet (PDF, 106 KB)
Temperature control
Keep high risk food at or below 5°C or at or above 60°C during receival, processing, storage and display.
Use a thermometer to check food is at a safe temperature and cooked properly.
More information:
- Managing potentially hazardous foods
- Showing food is safe
- Cooling potentially hazardous food factsheet (PDF, 177 KB)
Protect food
Cover food during storage and display to protect it from contamination.
More information:
- Protecting food from contamination factsheet (PDF, 132 KB)
Be allergy aware
Know what ingredients are in your food. Be truthful to customers, prepare food safely and educate staff.
More information:
- Be Prepared. Be Allergy Aware guide (PDF, 1.6 MB)
- Food allergen rules
- Allergy Aware checklist (PDF, 2.7 MB)
Food labelling
If you package food for sale, you need to check what labelling is required.
More information: