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基本不会合法
因为COUNCIL必须到你家来看你的设备
有的严格的COUNCIL一看你的地址是居住地址根本就不会批
如果有油的那需要通风管道 排油系统 防火等
如果是蛋糕类需要冷藏设备，safe control，比如说洗手台就必须分开的。
一报一个准
我去LOCAL COUNCIL问过这个，直接就叫我别想了，不过也告诉我每个COUNCIL不太一样
最后是弄了个COMMERCIAL KITCHEN
前几天刚有人上门做 INSPECTION 分享下检查项目
An inspection of the above premises has resulted in the following highlighted directions requiring your
attention:
FSC clause
(Food Standards Code)
Direction Item
Score
Time to
Comply
(from
inspection)
General Requirements
1. Food business has notified details to your local Council
2. If needed, FSS is appointed and FSS certificate is on thepremises Comply
3. Food handlers have skillsand knowledge to handle foodsafelyComply
4. No sale of food that isdamaged, deteriorated orperished; no use of cracked ordirty eggs or food past use by date Food Handling Controls FSS 3.2.2 cl 5-12
5. Food protected from the possibility of contamination; food receipt, storage,preparation, display and transportSeparation and organisation is exceptional. Comply
6. Names and addresses are available for manufacturer, supplier or importer of food
7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees, above 60 degrees Celsius. Frozen food is hard frozen
8. Processing of foods; items thawed correctly; processed quickly; no contamination risk
9. Cooked PHF is cooled rapidly
10. Reheating of PHF is rapid - oven, stove top or microwave but not Bain Marie
11. Self serve food bar is supervised, has separate utensils and sneeze guard
12. Food wraps and containers will not cause contamination
13. Food for disposal is identified and separated from
normal stock
14. Food handlers wash and
dry hands thoroughly using
hand wash facilities
15. Food handlers avoid
unnecessary contact with
ready to eat food or food
contact surfaces by use of
utensils, a gloved hand, food
wraps
16. Food handlers do not spit
or smoke in food handling
areas or eat over exposed
food or food contact surfaces
17. Food handlers have clean
clothing, waterproof covering
on bandages
18. Food handlers wash
hands before
commencing/recommencing
work and after: using the toilet,
coughing, sneezing, smoking,
handling raw meat, cleaning
etc
19. Food handlers do not
handle food if ill (e.g. vomiting,
gastro)
20. Hand washing facilities
easily accessible and used
only for washing of hands,
arms and face
21. Hand washing facilities
have warm running water
through single spout, single use towels and soap
22. Premises, fixtures, fittings
23. Food contact surfaces,
eating and drinking utensils in
a clean and sanitary
condition/appropriate
sanitising method in use (e.g.
chemicals or dishwasher)
Bench top sanitiser is required.
24. Accurate temperature
measuring device readily
accessible (e.g. digital probe
thermometer) Accurate to +/-
1 degree Celsius
25. Single use items protected
from contamination and not
reused (e.g. drinking straws,
disposable utensils)
26. Live animals not permitted
in areas in which food is
handled
27. Practical pest exclusion
measures used (e.g. screens,
door seals)
28. Practical measures to
eradicate and prevent
harbourage of pests used (e.g.
housekeeping, stock rotation,
pest controller)
29. No signs of insect
infestation or rodent activity in
premises (e.g. faeces, egg
casings, teeth marks)
Comply
Design and Construction FSS 3.2.3
30. General design and
construction of premises
appropriate
31. Adequate supply of
potable water available
32. Premises has adequate
sewerage and waste water
disposal system
33. Premises has adequate
storage facilities for garbage
and recyclables
34. Premises has sufficient
lighting
35. Floors are able to be
effectively cleaned
36. Walls and ceilings are
sealed and able to be
effectively cleaned
37. Fixtures, fittings and
equipment are able to be
effectively cleaned and, if
necessary, sanitised
38. Adequate ventilation
provided within the premises
39. Premises has adequate
storage facilities (e.g.
chemicals)
Maintenance FSS 3.2.2 cl 21
40. Premises, fixtures, fittings
and equipment in a good state
of repair and working order
41. No chipped, broken or
cracked eating or drinking
utensils observed
Labelling FSC Chapter 1
42. Food labelling complies
with the Food Standards Code
43. For 'Standard Food
Outlet', nutrition information
displayed
NA
Additional Information
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[护肤杂记]从LA MER开始 (2007-8-27) xingning 
楼主:wildlily
发表于 2019-1-30 09:11
