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NSW Food Authority: The Scores on Doors Scheme

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.
NSW Food Authority: The Scores on Doors Scheme
June 30, 2016

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.

Criteria

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?

Premises

  • 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?

Contamination

  • 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?

Supply Chain

  • 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?

Temperature Control

  • 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?)

Disposal

  • 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?

Hand washing

  • 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?

Pests

  • 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?

Labelling

  • Does your business comply with the food labelling standards set out in the Food Standards Code 1.2?