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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No out of date dried goods identified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
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