Toggle navigation
Features
Use cases
Pricing
Contact us
Blog
Sign Up Free
Sign In
COLLECT ALL YOUR DATA FROM ANY MOBILE DEVICE
Food safety & hygiene checklist
Inspection report
Use Template
1
All industries
> Food safety & hygiene checklist
Use Template
Anonymous User
Inspection report
Audit
Food premises registration document available & signed
Yes
No
N/A
Documentation brought to the attention of staff
Yes
No
N/A
Policy documentation available, signed & dated
Yes
No
N/A
Organisational structure in place
Yes
No
N/A
Abused or damaged goods rejected
Yes
No
N/A
Banned food list available & adhered too (if applicable)
Yes
No
N/A
Chilled food delivered @ +8 deg C or colder
Yes
No
N/A
Condition of delivery vehicles & driver checked & recorded
Yes
No
N/A
Date coding & food quality checked
Yes
No
N/A
Deliveries not left unattended, uncovered, etc
Yes
No
N/A
Food delivery temperatures recorded
Yes
No
N/A
Frozen food delivered @ -12 deg C or colder
Yes
No
N/A
No unauthorised suppliers used
Yes
No
N/A
Unwrapping/ decanting carried out in separate areas
Yes
No
N/A
Chilled/ frozen food stored without delay
Yes
No
N/A
Environmental factors satisfactory (temperature, etc)
Yes
No
N/A
Fabric & condition of store rooms acceptable
Yes
No
N/A
Food stored on suitable racking off the floor (6")
Yes
No
N/A
Store room in clean & tidy condition
Yes
No
N/A
All "open foods" kept wrapped, inc cheese, etc
Yes
No
N/A
Are egg's stored under refrigerated conditions & date marked
Yes
No
N/A
Cardboard/wooden containers not used in refrigerators
Yes
No
N/A
Defrosted food never refrozen
Yes
No
N/A
Food containers sanitised before use
Yes
No
N/A
Food not stored in open containers
Yes
No
N/A
Frozen food storage @ -18 deg C or colder
Yes
No
N/A
Glassware not used to store food in refrigerators
Yes
No
N/A
High risk chilled food stored @ or below +8 deg C
Yes
No
N/A
In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
Yes
No
N/A
Refrigerators not stocked/overloaded
Yes
No
N/A
Strict stock rotation being observed
Yes
No
N/A
Use by date codes transferred to containers
Yes
No
N/A
Date codes transferred to decanted food
Yes
No
N/A
Food not stored near chemicals
Yes
No
N/A
Is storage area well lit
Yes
No
N/A
No open dried goods
Yes
No
N/A
No out of date dried goods identified
Yes
No
N/A
Protective light shields (diffusers) cover all light sources
Yes
No
N/A
Storage temperature is appropriate
Yes
No
N/A
Strict stock rotation being observed
Yes
No
N/A
Adequate supplies of sanitiser available & used
Yes
No
N/A
Correct application of sanitiser & staff appropriately trained
Yes
No
N/A
Detergent sanitiser used in dishwasher or correct manual washing methods used
Yes
No
N/A
Knives, slicers, etc, sanitised / washed after use
Yes
No
N/A
All food prepared with minimum delay
Yes
No
N/A
All high risk foods not left unattended e.g. During breaks
Yes
No
N/A
Cold food refrigerated between preparation & service
Yes
No
N/A
Disposable towels used to wipe down food surfaces
Yes
No
N/A
Frozen food defrosted under refrigerated conditions
Yes
No
N/A
High risk foods kept out of refrigerated conditions as short as possible during preparation
Yes
No
N/A
Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
Yes
No
N/A
Blast chiller available if pre cooking regularly & short cook chill code of practice applied
Yes
No
N/A
Blast chiller temperatures / time records available & completed
Yes
No
N/A
If cold food has to be pre-cooked are suitable control measures in place & strictly followed
Yes
No
N/A
If hot food has to be per-cooked are suitable control measures in place & strictly followed
Yes
No
N/A
If no blast chiller, are hot foods chilled quickly
Yes
No
N/A
No unnecessary per-cooking
Yes
No
N/A
No home freezing
Yes
No
N/A
Stock only from dried or other commercial bouillon mixes
Yes
No
N/A
Buffets out for a Maximum time of 4 hours
Yes
No
N/A
Display units not overloaded
Yes
No
N/A
Food on display kept below +8 deg C or 4 hour rule applied
Yes
No
N/A
Leftover food from display above +8 deg C disposed of
Yes
No
N/A
All high risk food cooked to a core temperature of @ least 75 deg C
Yes
No
N/A
Hot food display temperature kept above 63 deg C
Yes
No
N/A
Hot food from display never reheated
Yes
No
N/A
Action taken for unsatisfactory product temperatures
Yes
No
N/A
Annual formal calibration & certification available
Yes
No
N/A
Frequency check in line with company procedures (or at least twice a day)
Yes
No
N/A
Probe breakdown procedures in p,ace
Yes
No
N/A
Probe calibrated monthly & checks recorded
Yes
No
N/A
Probe used to check fridge & freezer temperatures
Yes
No
N/A
Probe wipes available
Yes
No
N/A
Temperature test medium available in all refrigerators & used
Yes
No
N/A
All freezers
Yes
No
N/A
All refrigerators
Yes
No
N/A
Cold food display / salad service units (if applicable)
Yes
No
N/A
Food deliveries (chilled & frozen)
Yes
No
N/A
High risk hot food core temperatures
Yes
No
N/A
Hot food display/ service units (if applicable)
Yes
No
N/A
Records kept for at least 3 months
Yes
No
N/A
4 hour rule taken into account
Yes
No
N/A
Adequate protection for display avoiding contamination
Yes
No
N/A
Cold food refrigerated between preparation & service
Yes
No
N/A
Delays between preparation & service kept to a minimum
Yes
No
N/A
Display units cleaned & sanitised after use
Yes
No
N/A
Food covered where possible
Yes
No
N/A
Glass / crockery containers or other items avoided
Yes
No
N/A
Glass breakage procedures understood & operated
Yes
No
N/A
If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours
Yes
No
N/A
Left over meat / fish is not re-used in other made up dishes
Yes
No
N/A
Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
Yes
No
N/A
No drawing pins on notice boards
Yes
No
N/A
Notice boards not positioned above or in close proximity to food preparation areas
Yes
No
N/A
Crude outer packaging not on food preparation surfaces
Yes
No
N/A
No worn / frayed cloths, tea towels, etc
Yes
No
N/A
Wire-wool, brillo pads, metal scourer, etc not in use
Yes
No
N/A
Wooden handled equipment not in use
Yes
No
N/A
Customer comments book available
Yes
No
N/A
Procedure understood & followed
Yes
No
N/A
Suitable replies to customers comments entered
Yes
No
N/A
All food handlers issued and trained in good hygiene guidance
Yes
No
N/A
Finger nails are short, unpolished & clean
Yes
No
N/A
Good personal hygiene practices being followed (seen @ time of inspection)
Yes
No
N/A
Staff not coughing / sneezing over food, etc
Yes
No
N/A
Staff not eating or drinking in food rooms
Yes
No
N/A
Staff not fondling hair, picking nose, scratching, etc
Yes
No
N/A
Clean protective over-clothing worn
Yes
No
N/A
Over-clothing not worn outside work
Yes
No
N/A
Personal clothing stored appropriately
Yes
No
N/A
Long hair properly tied back, including waiting staff
Yes
No
N/A
Suitable head covering provided & worn for all working within the food preparation area & food rooms
Yes
No
N/A
"Wash you hands now" notices displayed in WC areas
Yes
No
N/A
Bacterial soap provided at all wash hand basins
Yes
No
N/A
Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
Yes
No
N/A
Disposable paper towels provided & used to dry hands
Yes
No
N/A
Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
Yes
No
N/A
Only approved jewellery worn
Yes
No
N/A
Serving spoons / Utensils used wherever possible
Yes
No
N/A
Banned in food rooms
Yes
No
N/A
Suitable external segregated smoking areas provided
Yes
No
N/A
No open wounds, sores, etc noted.
Yes
No
N/A
Open sores, cuts, or splints & bandages on hands are completely covered while handling food.
Yes
No
N/A
Catering staff fully aware of procedures to follow in the event of illness
Yes
No
N/A
Management fully aware of procedures to follow in the event of staff illness
Yes
No
N/A
Return to work sickness forms / questionnaires completed
Yes
No
N/A
Pre-employment questionnaires completed
Yes
No
N/A
Report of infection declaration forms signed
Yes
No
N/A
Defect reporting system in place
Yes
No
N/A
System for auctioning urgent defects in place
Yes
No
N/A
No active infestation noted
Yes
No
N/A
Pest control contract in operation
Yes
No
N/A
Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
Yes
No
N/A
Un-screened windows / doors kept closed
Yes
No
N/A
Correct amounts being sampled (min 3oz (75gms))
Yes
No
N/A
Correct foods being sampled
Yes
No
N/A
Correctly labelled
Yes
No
N/A
Kept for 14 days
Yes
No
N/A
Samples taken for each meal
Yes
No
N/A
Stored frozen & segregated
Yes
No
N/A
Details recorded on personal training files
Yes
No
N/A
Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
Yes
No
N/A
Photocopies of certificates, etc available & held on file
Yes
No
N/A
Available for each member of staff
Yes
No
N/A
Completed, dated, signed & up to date
Yes
No
N/A
Food hygiene training given during induction
Yes
No
N/A
Managers and all food handling staff fully trained & details recorded on training forms, etc
Yes
No
N/A
Photocopies of certificates, etc available & held on file
Yes
No
N/A
All cleaning staff fully trained &competent to carry out specialist works
Yes
No
N/A
Cleaning schedule on display & implemented
Yes
No
N/A
Deep clean contract in place & included within cleaning schedule
Yes
No
N/A
Deep cleaning contractors risk assessments available & held on file
Yes
No
N/A
Deep cleaning contractors Safe Systems of Work available & held on file
Yes
No
N/A
Deep cleaning records retained
Yes
No
N/A
Photographic evidence available following extract duct deep cleaning
Yes
No
N/A
Schedule monitored daily & checks recorded
Yes
No
N/A
Cleaning equipment colour coded
Yes
No
N/A
Cooking equipment, including ovens, grills, fryers, etc
Yes
No
N/A
Cooking utensils
Yes
No
N/A
Crockery
Yes
No
N/A
Drink dispensers, ice machines & post mix machines
Yes
No
N/A
Floors & walls / floor / equipment junctions
Yes
No
N/A
Food preparation equipment, e.g. Food slicers, mixers, etc
Yes
No
N/A
Food preparation surfaces, including chopping boards
Yes
No
N/A
High level areas (who's responsibility)
Yes
No
N/A
Internal surfaces of refrigerators &freezers
Yes
No
N/A
Overall effectivity
Yes
No
N/A
Refrigerator & freezer doors seals
Yes
No
N/A
Utensils store age appropriate
Yes
No
N/A
Wall surfaces to hand height (low level)
Yes
No
N/A
Wash hand basins & sink units
Yes
No
N/A
Acceptable standards of cleanliness
Yes
No
N/A
All drinks / food vending machines cleaned daily
Yes
No
N/A
All staff fully trained
Yes
No
N/A
Hygiene record card inside (as appropriate)
Yes
No
N/A
Sanitiser used to clean dispense areas
Yes
No
N/A
Cooking oil stored in bundled area
Yes
No
N/A
Dishwasher maintenance
Yes
No
N/A
EHO inspection reports available & action points if any rectified
Yes
No
N/A
Glass breakage procedure in place & operated
Yes
No
N/A
Microwave emission checks carried out @least annually
Yes
No
N/A
Microwave emission test records available
Yes
No
N/A
Out of date or unfit food appropriately disposed
Yes
No
N/A
Records of call outs / actions retained
Yes
No
N/A
Refrigeration maintenance contract in place
Yes
No
N/A
Waste oil disposed of through recognised contractor
Yes
No
N/A
Are duty of care waste transfer notes available & held on file
Yes
No
N/A
Disposed of through authorised waste disposal company
Yes
No
N/A
Have all waste products been identified & assessed
Yes
No
N/A
Clean
Yes
No
N/A
Hot & cold running water
Yes
No
N/A
Provision of adequate facilities for others
Yes
No
N/A
Provision of adequate facilities for staff
Yes
No
N/A
Provision of suitable washing / drying facilities
Yes
No
N/A
Adequate facilities provided
Yes
No
N/A
Capable of being easily cleaned
Yes
No
N/A
Light coloured
Yes
No
N/A
Smooth, impervious, non flaking
Yes
No
N/A
Undamaged
Yes
No
N/A
Capable of being thoroughly cleaned
Yes
No
N/A
Coved at wall joints
Yes
No
N/A
Fire resistant
Yes
No
N/A
Light coloured
Yes
No
N/A
Smooth, impervious, non flaking
Yes
No
N/A
Anti-slip
Yes
No
N/A
Capable of being thoroughly cleaned
Yes
No
N/A
Non-absorbent
Yes
No
N/A
Resistant to acids, grease, salts, etc
Yes
No
N/A
Sufficient gradient for drain off (1 in 60 minimum)
Yes
No
N/A
Trapped drain gullies provided
Yes
No
N/A
Without crevices
Yes
No
N/A
Download Template
"
Sign Up Free
Build Your Own Digital Forms
With the Form Builder you can create perfect forms. It's easy, intuitive, and powerful.
More Information
Or follow us on our social platforms
© 2021 DataScope
