Assessment Report: Food Premises Application and Food Safety Standards

This report provides an in-depth analysis of a food premises application, evaluating its compliance with the Australia New Zealand Food Standards Code and other relevant food safety regulations. It examines the application process undertaken by the Environmental Health Officer, including assessments of the premises' suitability, the applicant's expertise, and adherence to food safety principles. The report discusses legislative requirements, focusing on Standard 3.2.3 concerning food premises and equipment design, construction, and the mitigation of associated risks. It outlines the need for proper space, cleaning, sanitation, and pest control. The report includes a discussion on the additional information required from applicants, such as details about floors, ceilings, walls, furniture, fixtures, and handwashing facilities. It also covers the conditions for approval, addressing storage, transport vehicles, and the physical separation of areas. Finally, the report presents a draft letter of approval with conditions and recommendations to ensure food safety.

Running head: Food Safety
Food Safety

Food Safety 1
Contents
Introduction.................................................................................................................................................2
The process was undertaken to assess the application and plans...............................................................3
Discussion regarding the suitability of the proposed premises in relation to the legislative requirements
and food safety principles............................................................................................................................4
Additional information to be required from the applicants..........................................................................6
Approval of the application with certain conditions....................................................................................7
Draft Letter of approval including the reasons and conditions of approval for the food premises.............9
Recommendations.....................................................................................................................................12
Final inspection checklist for maintaining the hygiene of food.................................................................13
Conclusion.................................................................................................................................................14
References.................................................................................................................................................15

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Introduction
The purpose of assessing the application of food premises as per the Australia New
Zealand Food Standards Code is illustrated in ‘Standard 3.1.1 Interpretation and Application ‘. It
sets out the requirements regarding the food premises and equipment pertaining to the
compliance by the food business in accordance with the food safety requirements.
The owner of the food business must make sure that the food business should comply
with the rules and regulations so that suitable and safe food is sold in Australia. So, the intention
of the Environment Health Officer is to ensure that food is safe. It would otherwise cause
physical harm to the people consuming it (Queensland Government, 2018).
However, it should be assumed that it is consumed as per the reasonable intended use.
The food which was being consumed by the person is subjected to all the procedures pertaining
to the intended use. It should also be noted here that the food is not merely because of its
inherited chemical and nutritional properties which can cause allergies uncommon to most of the
people.
Standard 3.2.3 of the Australia New Zealand Food Standards Code deals with the role of
design and construction of food premises in mitigation of the associated risks. The design of the
food premises must provide proper space for the activities conducted for cleaning and sanitizing
them. The equipment should be put on wheels and legs so that the floor underneath them can be
cleaned in a proper manner.
Moreover, the design and construction should allow the food premises to be properly
cleaned and sanitized. The design should be such that it can eliminate dirt, fumes, smoke and

Food Safety 3
other infections. The entry of pests should not be permitted. The premises should provide a
proper supply of water if it used for any activity related to the preparation of food (Lam, Remais,
Fung, Xu & Sun, 2013).
It should be ensured that the activities related to the disposal of water and sewage must
effectively dispose of all the effluents. The food premises should be constructed in a way that the
sewage and wastewater do not pollute the water supply or food. Thus the design and construction
of the food premises help in mitigating the risk arising therein.
Thus the purpose of this report is to analyze the process undertaken for the assessment of
the applications and plan regarding the food premises along with the application of the relevant
laws in this regard. A draft letter of approval with conditions along with the reasons for such a
decision would also be stated below.
The process was undertaken to assess the application and plans
The process undertaken by the Environment Health Officer regarding the assessment of
the application and plans pertain to evaluating whether the nature of the premises is fixed or
temporary or if it is an off-site catering service. If the food business is based on offsite catering,
then the application must be made to the local government regarding the area in which the
principal place of business is situated.
Furthermore, the suitability of the person for holding a license is also assessed in this
regard. It should be verified that if the applicant has relevant expertise for providing safe and
suitable food. It should also be assessed that the applicant has convicted an offense and if his

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food license was suspended, refused or canceled as per Food Act 2006, Food Act 1981 and
corresponding law (Meyer, Coveney, Henderson, Ward & Taylor, 2012).
While deciding if the premise is suitable, the Environmental Health Officer must analyze
if it is eligible for carrying on the food business. The premises must comply with the Food
Standards Code and Standard 3.2.3 –Food Premises and Equipment.
The food business relating to on site and off site catering services or those which are
carried on as a part of the commercial activities of the private hospital must have a food program
mandatorily (Da Cruz & Menasche, 2014).
It must trace the hazards posed to food which are likely to occur in operations relating to
food handling. It must also be identified that where the hazard has been identified and how it can
be controlled and the mode of control. Systematic monitoring of each hazard must also be
provided in this regard.
The food program must also provide for appropriate actions to be taken upon the
identification of the hazard. A regular review must be conducted to ensure its appropriateness.
Proper records must be kept including those about the actions are taken to make sure that the
business is conducted in compliance with the program (Muraro et al., 2014).
Discussion regarding the suitability of the proposed premises in relation to the
legislative requirements and food safety principles
The food safety standard must manage the safety and suitability of food. These words are
a quote for describing that the food is fit for human consumption. The equipment should not be

Food Safety 5
contaminated and the food should not be used from unsafe resources. Personal hygiene should
also be maintained by the staff.
The business must ensure that the premises must be provided with the essential facilities
of water, disposal of waste, proper light and ventilation, personal hygiene, accessibility to toilets
and storage and space as it would help in maintaining the safety of the food. The design and
construction of the food premises must be eligible for the activity regarding which the premises
are used (Powell et al., 2013).
It must provide proper space for the furniture, fixtures, equipment and fittings meant to
be utilized for the required activities. The food premises must be cleaned and sanitized whenever
required. The provisions must be made for eliminating dirt, fumes, smoke and other effluents for
safeguarding the food. The design and construction must not permit the entry and harborage of
pests ( Handford, Elliott & Campbell, 2015).
The food premises must have a proper supply of potable water if it is to be used for any
activity conducted on the food premises. Moreover, waste and recyclable matter must be
properly stored. The food premises must properly contain the volume and type of recycled matter
and garbage on the food premises as improper arrangements can contaminate the food
(Magnuson et al., 2013).
The waste and recycled matter must be stored in such a way which is necessary for
keeping the pests and animals away from it. The design and construction should be in such a way
that it is cleaned easily. The food premises must have proper facilities of natural and mechanical
ventilation for the removal of smoke, dust, fumes and vapors from the premises. Moreover, it

Food Safety 6
must also have proper lighting facilities so that smooth execution of food related activities can be
conducted on the premises (Ifenkwe, 2012).
Additional information to be required from the applicants
Additional information to be required from the applicants applying for the food premises
must pertain to the floors, ceilings and walls and all the areas utilized for handling of food,
cleaning and sanitizing. These must be required for the areas except the dining, drinking and
other areas to which the members have the accessibility (Sanlier & Konaklioglu, 2012).
Information should also be given regarding design and construction so that they can be
easily cleaned for protection of food . They should not be absorbing grease, water and food
particles. Their design should not enable the logging of water. They should be unable to provide
harborage of pests as it may contaminate the food.
The information regarding the walls and ceilings should also be given by the applicant. A
proper plan of the wall and ceilings must be stated in the application. They must be sealed for the
prevention of the entry for dirt, pests and dust. They should not absorb grease, water and food
particles. They should be cleaned in an effective manner (Charlebois, Sterling , Haratifar &
Naing, 2014).
The information regarding furniture and fixtures is also provided in the report. They must
be properly manufactured for providing the production of safe and suitable food. They must be
fit for the intended use. They should not cause any food contamination and be able to be cleaned
effectively.

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The furniture and fittings which use water must be designed to be adequately connected
to the supply of water so that food can be cleaned properly. They must be properly connected to
the sewage and wastewater disposal systems. Information should also be given for the hand
washing amenities (Chen, Flint, Perry, Perry & Lau, 2015).
The food premises must have proper hand washing facilities which can easily be accessed
by the people handling food. If there are toilets in the food premises, then the hand washing
facilities must be adjoining to them. The handwashing facilities must be permanent fixtures and
they must be connected with the supply of warm potable water.
They should be designed for the purpose of washing face, hand, arms and be of a size
which allows easy and effective washing of hands( Taylor et al.,2012).
Approval of the application with certain conditions
The application is approved but with certain conditions. It is not mentioned that if the
food premises have proper facilities of storage of items which can cause infection in the food.
The applicant must ensure that the food premises must have proper storage facilities related for
the items such as chemicals, personal belongings and clothing which can cause contamination of
food( Crandall et al.,2012).
The storage facilities must be situated where there is no likelihood that stored items can
contaminate the food or food contact surfaces. Moreover, the toilet facilities must be available
for the people handling the food on the premises. The information regarding the food transport
vehicle is not provided by the applicant (Yan, 2012).

Food Safety 8
He must ensure that the vehicles used for transport must be designed and constructed for
the protection of food so that there is no likelihood of contamination of food during its
transportation. The parts of the vehicles and the contact surfaces must be designed and
manufactured in such a way so that they can be easily cleaned (Queensland Government, 2018).
Information is not being provided regarding which type of furniture and fixtures along
with the food transport vehicles are used for the food premises. It is an offense for the food
business to use the transport, furniture, premises and vehicles which are not in compliance with
the standard.
Information is not provided regarding the physical separation of areas where the raw food
is handled from the space where the final product is dispatched. The applicant should provide the
layout regarding the separation of the areas for the handling of the raw food from the areas where
the final product is dispatched (Zach, Doyle, Bier & Czuprynski, 2012).
The entrance and facility rooms of the food premises should be located in such a way so
that the staff has not to cross the area associated with food preparation. The information
regarding the location of equipment and amenities has also not been provided.
The information regarding the material used for the construction of the premises has also
not been provided. It must not allow the migration of detrimental substances or fumes which may
impact the food. Lastly, the standard of workmanship has also not been provided in the
application. The standard of construction must be matched with the use of premises. It must be
high for the food preparation premises (Food Standards, 2015).

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Draft Letter of approval including the reasons and conditions of
approval for the food premises
Your Ref: 003
Our Ref: 009
File No: 10
Contact: 1900 654 321
Dear Sir or Madam
APPLICATION FOR A FOOD PREMISES LICENCE
FOOD ACT 2006
Section 60 (2) Decision application
The reference is made regarding your application of food business as on the land
described as ‘ Tasty Caterers ‘and situated in Queensland, Australia.It has been informed that the
applicant has been approved under the Food Act 2006. The Health & Environment Unit of the
Council has approved your Food Business License which is subject to the following conditions:

Food Safety 10
CONDITIONS:
1. The food business should be in compliance with the Food Act 2006, Food
Regulations 2006 and the Food Standards.
2. The food business must specify the nature of premises i.e. whether it is
mobile premises, temporary premises or domestic premises which is used for
commercial handling of food.
3. The food premises must comply with the facilities of management of the
supply of water along with proper sewage and water disposal facilities.
4. It must have proper facilities relating to storing of garbage and recyclable
matter.
5. Proper facilities regarding the ventilation and lighting should be installed at
the food premises (Ali, 2013).
6. The floors, walls and ceilings must be properly built and constructed so
that they do not absorb water and grease thereby leading to contamination.
7. The furniture, fixtures and equipment should be designed and constructed
in such a way so that they can be cleaned easily and effectively.
8. Lastly, the adequate temperature should be maintained regarding the
potentially hazardous food. It should be below 5ºC or above 60ºC during the
transportation, storage and display process (Food Standards, 2016).
The standard and business transactions of the premises will be required to be compiled
and conducted in accordance with the Food Act 2006, Food Safety Standards and other
relevant legislation.

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For further inquiries please contact me on [phone] Monday to Friday between 8.30am
and 4.30pm.
DATED THIS 17th day of October 2018.
FOR (Environment Health Council)
Yours sincerely
XYZ
Environmental Health Officer

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Recommendations
From the prospective of an Environmental Health Officer, it is recommended that the
food premises should be designed and constructed in such a manner that it can be cleaned in an
efficient and effective way. The walls, tiles, furniture and fixtures should be constructed in such
a manner that they do not contaminate the food and do not soak water. They should be built in
such a way so that they can be cleaned properly and can help in safeguarding of the food.
The temperature of the food should also be maintained at below 5ºC or above 60ºC
during the process of storage and transportation Furthermore, the food premises should have
proper facilities regarding storage and disposal of garbage and other recyclable matter. As per
Food Act 2006, Food Regulations 2006 and other related provisions, it must be ensured that the
food is safe and suitable for consumption of humans.
Australia New Zealand Food Standard Code should be applied on the food business
conducted in Australia. The safety of the food should be managed as per the level of risk which
the food business presents to the society. The food premises should apply the Food Safety
Regulations according to which it should maintain food safety and hygiene. The layout of the
food premises should be such that it can be cleaned in an effective and efficient manner.
The food business should ensure the effective implementation of Food Act 2006. The
food premises should aim to ensure that misguiding conduct relating to the sale of food does not
occur in Australia. The consumers must feel safe while dining out in the country.

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Final inspection checklist for maintaining the hygiene of food
1. Loose dirt and food particles must be removed from the food
2. It must be rinsed properly with clean potable water.
3. The equipment and machinery should be put on wheels and legs so that the floor
underneath them can be cleaned easily.
4. The food must be washed with hot water of 60°C and above.
5. The benches, counters and equipment must be left for drying in the air.
6. Wood must be kept outside the kitchen as it absorbs moisture there by leading to the
breeding of food borne diseases.
7. The utensils and surfaces should be wiped with the help of paper towels.
8. The equipment and surfaces should be cleaned with high volume low pressure hose
which can spray dirt out of the surfaces.
9. The damaged tiles should be replaced and filing holes must undergo regular maintenance.
10. The cleaning schedule must be displayed for each employee so that they know their
responsibilities.

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Conclusion
This report can be concluded by saying that the food business in Australia must comply
with the Food Regulations 2006, Food Act 2006, Food Standards and other relevant provisions
prevalent in the region. The food business must comply with certain norms related to the
application of adequate temperature for safeguarding the potentially hazardous food, proper
lightening and ventilation facilities etc.

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References
Ali, A. N. M. A. (2013). Food safety and public health issues in Bangladesh:
a regulatory concern. European Food and Feed Law Review, 31-40.
Charlebois, S., Sterling, B., Haratifar, S. & Naing, S. K. (2014). Comparison
of global food traceability regulations and requirements. Comprehensive Reviews in Food
Science and Food Safety, 13(5), 1104-1123.
Chen, E., Flint, S., Perry, P., Perry, M. & Lau, R. (2015). Implementation of
non-regulatory food safety management schemes in New Zealand: a survey of the food and
beverage industry. Food control, 47, 569-576.
Crandall, P., Van Loo, E. J., O'BRYAN, C. A., Mauromoustakos, A.,
Yiannas, F., Dyenson, N. & Berdnik, I. (2012). Companies' opinions and acceptance of global
food safety initiative benchmarks after implementation. Journal of Food Protection, 75(9), 1660-
1672.
Da Cruz, F. T. & Menasche, R. (2014). Tradition and diversity jeopardised
by food safety regulations? The Serrano Cheese case, Campos de Cima da Serra region,
Brazil. Food Policy, 45, 116-124.
Food Standards(2015). Food safety standards (Australia only). Retrieved
17th October ,2018 from
http://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx

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Food Standards(2016). Safe Food Australia - A guide to the Food Safety
Standards. Retrieved 17th October ,2018 from
http://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd16.aspx
Handford, C. E., Elliott, C. T. & Campbell, K. (2015). A review of the global
pesticide legislation and the scale of challenge in reaching the global harmonization of food
safety standards. Integrated environmental assessment and management, 11(4), 525-536.
Ifenkwe, G. E. (2012). Food safety regulations: reducing the risk of
foodborne diseases in rural communities of Abia state, Nigeria. Agricultural Science Research
Journal, 2(7), 384-389.
Lam, H. M., Remais, J., Fung, M. C., Xu, L. & Sun, S. S. M. (2013). Food
supply and food safety issues in China. The Lancet, 381(9882), 2044-2053.
Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K. &
Socolovsky, S. (2013). Review of the regulation and safety assessment of food substances in
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Powell, D. A., Erdozain, S., Dodd, C., Costa, R., Morley, K. & Chapman, B.
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Taylor, A. W., Coveney, J., Ward, P. R., Dal Grande, E., Mamerow, L.,
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