In partnership with local councils, the NSW Food Authority audits and inspects food businesses in NSW at least once a year. A food business may be inspected more than once if complaints have been raised against your food business. Many local councils have now signed up to the non-compulsory NSW Scores on Doors scheme.
Scores on Doors
The Scores on Doors program initiated by the NSW Food Authority is a food safety scoring program designed to display the results of food safety inspections publicly. The program shows customers how well a local food business meets NSW food safety requirements.
There are a number of criteria on which your food business will be assessed to determine your food safety score.
Compliance with NSW Food Authority
- Has your food business notified the NSW Food Authority with your food business’ contact details?
- If your food business requires a Food Safety Supervisor, have you appointed a suitable employee to fulfil the role?
- Is a Food Safety Supervisor Statement of Attainment located on each food business’ premises?
- Does your business have a Food Safety Program in place?
- Is your premises, including its fixtures and fittings, maintained to an appropriate standard of cleanliness?
- Are your food contact surfaces cleaned and sanitised regularly using an appropriate sanitising method?
- Does your premises have an adequate supply of potable water available?
- Does your premises have an adequate sewage and wastewater disposal system?
- Does your premises have adequate storage facilities for garbage and recyclables?
- Does your premises have sufficient lighting?
- Are the floors in your premises able to be effectively cleaned?
- Are the walls and ceilings in your premises sealed and able to be effectively cleaned?
- Are the fixtures, fittings and equipment in your premises able to be effectively cleaned, and if necessary, sanitised?
- Is your food business’ equipment in good working order?
- Does your food business provide adequate ventilation?
- Does your premises have adequate storage facilities for cleaning agents?
- Does your premises have adequate storage facilities for food?
- Are cleaning agents and food items stored separately?
- Are the hand washing facilities in your business easily accessible and have warm running water, single-use towels and soap?
Employee Food Safety
- Do the employees in your business who handle food have food safety knowledge and skills?
- Do food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by using utensils or gloves?
- Are food handlers prohibited from spitting or smoking in food handling areas?
- Are food handlers prohibited from eating over exposed food or food contact surfaces?
- Do employees dress in a clean and hygienic fashion, with hair covered or restrained if necessary?
- Do employees know that they should not handle food if ill, especially if they display symptoms of food poisoning or gastroenteritis such as vomiting?
Food On Sale
- Does your food business offer damaged food, deteriorated or perished food for sale?
- Does your business regularly check that it does not sell food past its use-by date?
- Does your Food Safety Supervisor ensure that all food is protected from contamination at each stage of the food creation process, from food transport and receipt to storage and preparation?
- Does your business keep the names and addresses of the food manufacturer, supplier and importer of food items your business uses, in case of a product recall?
- Do your employees have ready access to an accurate temperature measuring device, such as a digital thermometer?
- Do you regularly record the temperatures details of your storage facilities, including your refrigerators, storage cabinets, and Bain-marries?
- Is potentially hazardous food kept outside the Danger Zone during food receipt, storage, display and transport (less than 5°C for cold foods or above 60°C for hot foods)?
- After cooking, is potentially hazardous food that will not be consumed immediately cooled rapidly to prevent bacteria growth?
- When reheating potentially hazardous food, is the process rapid (for example, by using an oven, stovetop or microwave, rather than a Bain-marie?)
- Does your food business keep food intended for disposal, especially in the event of a product recall, clearly labelled and separate from normal stock?
- Are single use items, such as drinking straws or plastic utensils, protected from contamination and disposed of after use?
- Do food handlers wash and dry hands thoroughly using the 30 second rule?
- Do food handlers wash their hands immediately before commencing or recommencing work?
- Do food handlers wash their hands after using the toilet, sneezing, smoking, handling raw meat and cleaning?
- Does the business take practical measures to eradicate and prevent pests, such as stock rotation and pest control?
- Does your food business have signs of pest infestation, such as rodent droppings or teeth marks, or cockroach egg casings?
- Does your business comply with the food labelling standards set out in the Food Standards Code 1.2?