---
title: Understanding the NSW Scores on Doors Scheme
description: The Scores on Doors program initiated by the NSW Food Authority is a scoring program designed to display the results of food safety inspections publicly.
---

[Food Safety Blog | Food Safety Tips | AIFS ](https://blog.foodsafety.com.au)

# [Understanding the NSW Scores on Doors Scheme](https://blog.foodsafety.com.au/nsw-food-authority-scores-doors-scheme)

 Written by [Australian Institute of Food Safety](https://blog.foodsafety.com.au/author/australian-institute-of-food-safety) | Jun 30, 2016 4:00:00 AM

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](http://www.foodauthority.nsw.gov.au/rp/scoresondoors).

## 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 Saf](https://www.foodsafety.com.au/courses/food-safety-supervisor)[ety Supervisor](https://www.foodsafety.com.au/courses/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?

[View full post](https://blog.foodsafety.com.au/nsw-food-authority-scores-doors-scheme)

```json
{
  "@context" : "http://schema.org",
  "@type" : "BlogPosting",
  "author" : {
    "@type" : "Person",
    "name" : "Australian Institute of Food Safety"
  },
  "dateModified" : "2024-11-26T20:54:49.946Z",
  "datePublished" : "2016-06-30T04:00:00Z",
  "headline" : "NSW Food Authority: The Scores on Doors Scheme",
  "image" : {
    "@type" : "ImageObject",
    "height" : 460,
    "url" : "https://21498581.fs1.hubspotusercontent-na1.net/hubfs/21498581/Imported_Blog_Media/NSW_Food_Authority_The_Scores_on_Doors_Scheme-2.png",
    "width" : 817
  },
  "mainEntityOfPage" : "https://blog.foodsafety.com.au/nsw-food-authority-scores-doors-scheme",
  "publisher" : {
    "@type" : "Organization",
    "logo" : {
      "@type" : "ImageObject",
      "height" : 60,
      "url" : "/hs/hsstatic/content_shared_assets/static-1.4092/img/default-amp-logo.png",
      "width" : 60
    },
    "name" : "Food Safety Blog | Food Safety Tips | AIFS"
  }
}
```