Information

  • Trading as / Location

  • Client / Site

  • Date / Time of Inspection

  • Officer

  • Premises Address
  • Premises Telephone Number

  • Mobile Number

  • Email Address

Premises

Premises Details

  • Opening Times

  • Responsible for Structure

  • Head Office
  • Ownership

  • Food Hazards / Significant Risks

Staff / Customers Details

  • Proprietor

  • First Language

  • Interviewed

  • Manager

  • Interviewed

  • Number of Staff

  • Vulnerable Groups

Premises History

  • Outstanding issues

  • Previous schedule

  • File checked

  • Current registration

  • Civica checked

  • Previous risk rating

  • Previous FHRS

  • Extent of trade

Details of off site activities

  • Mail Order

  • Market

  • Outside catering

Methods of process and production

  • Small scale production of cooked meats

Product's

Raw products produced

  • Raw meat open and wrapped

  • HACCP

Raw meat preps

  • Raw meat preps

  • HACCP

Ready to eat products

  • Meat joints

  • HACCP

  • Meat products

  • HACCP

  • Wrapped RTE

  • HACCP

  • Open RTE

  • HACCP

Other products

Vacuum Packers

  • Shared use

  • Separate use

  • Documented HACCP

  • Use by dates 10 days or less

  • Designated cleaning and disinfection procedures

  • Stage 1

  • Cleaning

  • Method

  • Stage 2

  • Disinfection

  • Brand

  • Details

  • British Standard

  • Contact time

  • Dilution rate

  • Details

  • Are staff trained to use cleaning chemical

Cloths

Cleaning cloths

  • Reusable cloths

  • Cleaning

  • Disposable cloths

  • Details

  • Colour coded cloths

  • Details

  • Are staff trained on washing cloths

  • Are clean cloths stored correctly

Staff Training / Personal Hygiene

Staff training

  • HACCP Team Members

  • Training

  • Staff Member
  • Name

  • Training

  • Certificates

  • HACCP Training

  • Digital copies

Personal Hygiene

  • Do food handlers have high degree of personal hygiene

  • Do food handlers wear suitable clean protective clothing

  • Staff clothing

Pre - requisite policies

  • Information sources used for HACCP

  • Glass policy

  • Foreign body policy

  • Maintenance policy

  • Cleaning schedule

  • Staff Hygiene policy

  • Sickness policy are staff aware

  • Use 48 hours clear

  • Hand washing

  • Hand washing observed

  • Hand washing technique acceptable

  • Are staff trained / instructed on hand washing

  • Customer complaints

  • Does the business have a formal complaint system

Pest Control

  • Is the premises free from pests

  • Pest(s) present on site

  • Response by FBO

  • Is there a pest control contract

  • Pests listed

  • Date of last visit

  • Company

  • Other provide details

Ingredients and Suppliers

  • Reputable Suppliers

  • Suppliers audited

Raw Meat

  • Add media

Ready to eat foods

  • Add media

Customers

Vulnerable groups

Schools

Retail outlets

Caterers

  • Does the business sell food direct to final consumer

HACCP Assessment - Hazards / CCPs

Identified hazards

  • Microbiological and biological

  • Chemical

  • Physical

  • Are hazards based on scientific reasoning

  • Have hazards been analysed for likelihood of occurrence

  • Potential severity

  • Have control measures been identified

  • Will control measures control the hazards

Identified critical control points

  • How were CCPs identified

  • Have the correct CCPs been identified

  • Have all been identified

HACCP Assessment - Critical limits / Monitoring

Critical limits at CCPs

  • Have critical limits been set at each CCP

  • Are critical limits measurable

  • Refrigeration temperatures

  • Cooking temperatures

  • Cooling time and temperatures

  • Use by date application

  • Are staff aware of critical limits set

Monitoring procedures at CCP

  • Who is responsible for monitoring

  • Are staff provided with instruction on monitoring

  • How is monitoring carried out

  • Is the monitoring frequent to detect loss

  • And to take corrective action

  • Records

  • Results recorded only when limit exceeded

  • Are all monitoring forms completed

  • Are records signed off by senior staff

HACCP Assessment - Corrective actions / Verification

Corrective actions

  • Who is responsible for taking action

  • Are staff aware of corrective actions

  • What must be done with unacceptable product

  • Are records kept

  • Are there any recorded corrective actions

Verification

  • What procedure is there to confirm the HACCP works

  • Written procedure

  • Documents / Charts / Flow Diagrams

  • Records checked

  • Test results

  • Who is responsible for verification

  • How often is the HACCP verified

  • Are there any records of the checks

  • Have critical limits been validated

HACCP Assessment - Documents / Review

Documents and Records

  • Are the HACCP procedures adequately documented

  • Kept up to date

  • Are records adequate

  • Retained for the correct period

  • Are staff instructions adequate

Review

  • Is the HACCP system reviewed

  • Is the review documented

  • How are changes to processes monitored

General HACCP Assessment

  • Hazards identified

  • CCPS identified

  • Critical limits established

  • Monitoring procedures in place

  • Corrective actions established

  • Verification procedures in place

  • Documents and records kept

  • Adequate staff training

General Food Law

Imported Food

  • Does the business import food

Traceability

  • Supplier lists

  • Is this information available to FSA or CBC

  • Any food placed on market is adequately labelled

  • Supplying to other business

  • Is there a system to identify these businesses

  • Withdrawal/Recall and notification

  • Is there a procedure to withdraw hazardous food from the market

  • Is CBC listed as primary contact for health risk issues

Structural Requirements

Layout / Design / Construction

    Room
  • Location

  • Is structure free from disrepair

  • Open food room

  • Floor

  • Details

  • Wall

  • Details

  • Ceiling

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • Equipment surface

  • Details

Cleaning

  • Designated cleaning and disinfection procedures

  • Stage 1

  • Cleaning

  • Method

  • Stage 2

  • Disinfection

  • Brand

  • Details

  • British Standard

  • Contact time

  • Dilution rate

  • Details

  • Are staff trained to use cleaning chemical

WHB / Lavatories / Sinks / Drainage / Lighting / Water Supply

Wash Hand Basin

  • Is there an adequate number of basins

  • Number of basins

  • Locations

Sinks

  • Is there an adequate number of sinks

  • Number of basins

Toilets

  • Is there an adequate number of toilets

  • Number of toilets

Drainage / Lighting / Ventilation / Water Supply

  • Is there adequate drainage on site

  • Is there adequate lighting on site

  • Is there adequate ventilation

  • Is there an adequate water supply

Fridges / Freezers

Fridges and Freezers

  • Fridges

  • Fridge
  • Location / Condition

  • Picture

  • Is the unit running at the right temperature

  • Freezer
  • Location / Condition

  • Picture

  • Is the unit running at the right temperature

  • Temperature monitoring equipment

Transport / Equipment

Transport

  • Transport suitable and sufficient

  • Vehicles clean and easily cleansable

  • Is the food protected from contamination

  • Are vehicles temperature controlled

  • Records available

Equipment

  • Is all equipment cleaned and disinfected as necessary

  • Do the staff carry out 2 stage cleaning

  • Is all equipment in good repair / condition

  • Scales

  • Separate raw and cooked

  • Meat slicers

  • Separate raw and cooked

  • Counters

  • Separate raw and cooked

Food Waste / Animal by products

General waste

  • Is food waste removed quickly from premises

  • Are containers closable / cleansable / disinfected

  • Is there adequate provision for storage of waste separately

  • Are refuse stores designed and managed to be clean and pest free

Animal by-product

  • Are category 3 products stored separately

  • Are containers closable / cleansable / disinfected

  • Licensed contractors details

  • Licence number

  • Are records kept of quantity / date/ products

  • Waste oil

  • Contractor details

Wrapping / Packaging / Foodstuffs

Wrapping / Packaging

  • Wrapping / packaging not a source of contamination

  • Wrapping materials stored to prevent contamination

  • Wrapping / packaging carried out to avoid cross contamination

Foodstuffs

  • Raw materials accepted in a fit state

  • Foods kept at temperatures that may not result in risk to health

  • Is food cooled as quickly as possible to a safe temperature

  • Is frozen food adequately defrosted

Regulations EC 2073/2005 / Additional Notes / Drawing

  • FBO ensures raw materials and foodstuffs comply with process hygiene criteria

  • FBO ensures food safety criteria applicable throughout shelf life of products

Additional notes

  • Additional photos

  • Layout of premises

  • Layout of premises

  • Layout of premises

Risk Rating

  • Level of current compliance (food hygiene / safety / temperature)

  • Level of current compliance (structure / cleaning / layout)

  • Confidence in management / control procedures

  • New FHRS

  • New FHRS sticker issued on site

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.