High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury
Demonstration of Knowledge
001.  Person in-charge trained (SETA) in food safety
002.  Food handlers adequately trained in food safety
Employee Health
003.  Proper ill worker practices; no ill workers present; proper recording of illness
Preventing Contamination by Hands
004.  Hands washed as required
005.  Proper methods used to prevent bare hand contact with ready-to-eat foods
006.  Adequate hand washing facilities
Reputable Supplier, Uncontaminated, Not Expired
007.  Food products obtained from a reputable supplier
008.  Potable water; ice from an approved source
009.  Proper washing of fruits and vegetables
010.  Food in good condition, safe, not expired and uncontaminated; approved additives used
011.  Food products received at proper temperatures
012.  Proper discarding of returned, previously served, unsafe, or contaminated food
Protection from Cross Contamination
013.  Food contact surfaces used for raw meat  thoroughly cleaned and disinfected
014.  Foods separated and raw meats stored below
015.  Foods protected; raised; approved containers
High Risk Foods Time/ Temperature Control
016.  Proper refrigeration temperatures (5°C)
017.  Proper cold holding temperatures (5°C)
018.  Proper cooking temperatures (70°C) §
019.  Proper cooling procedures (21°C within 2 hours)
020.  Proper reheating procedures (75°C within 2 hours)
021.  Proper hot holding temperatures (65°C)
022.  Proper time controls for foods removed from either a hot or cold holding temperature
Consumer Advisory
023.  § Proper Consumer Advisory posted on menus for raw or undercooked foods
Immune Compromised Populations
024.  Pasteurised foods used as required; prohibited foods not offered
025.  Toxic substances properly identified, stored, used
Conformance with Approved Procedures
026.  Compliance with variance, specialised processes, and HACCP plan
027.  Records or logs used, maintained, filed
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods
Food Temperature Control
028.  Thermometers provided and calibrated; clean and disinfected
029.  Proper cooling methods used
030.  Proper thawing methods used
Food Identification
031.  Food properly labelled; original container
Protection from contamination
032.  Insects, rodents, animals not present; pests denied access, nesting
033.  Potential food contamination prevented during preparation, and display
034.  Wiping cloths properly used, stored, disposed
035.  Employee cleanliness and hygiene
036.  Proper eating, tasting, drinking, tobacco use
Proper Use of Utensils
037.  In-use utensils properly stored
038.  Utensils, equipment, linens properly stored, used, handled
039.  Single-use and single-service articles properly stored, used
040.  Plastic single-use disposable gloves used properly
Utensils and Equipment
041.  Food and non-food contact surfaces properly used and constructed; cleanable
042.  Dishwashing and Warewashing facilities properly installed, maintained, used
043.  Food contact surfaces maintained, cleaned, disinfected
044.  Non-food contact surfaces maintained and clean
Physical Facilities
045.  Plumbing properly installed, maintained; free of blockages, leaks
046.  Sewage, wastewater properly disposed
047.  Toilet facilities properly constructed, supplied and cleaned
048.  Garbage, refuse properly disposed; facilities maintained, cleaned
049.  Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded
050.  Adequate ventilation, lighting; designated areas used
051.  Valid Municipal Certificate of Acceptability for Food Premises