CBC Manufacturer (Dairy) ver 1.0

• Trading As / Town

• Date / Time of Inspection

  Date

• Officer

  Select Stuart Adkins Nadine Buckland Victoria Spanovic Michelle Rudkin Denise Ingram-Hall Alison Whitmore

  • Stuart Adkins
  • Nadine Buckland
  • Victoria Spanovic
  • Michelle Rudkin
  • Denise Ingram-Hall
  • Alison Whitmore
• Premises Address
  Address

• Premises Telephone Number

• Mobile Number

• Email Address

Premises Details

• Opening / Operating Times

• Responsible for Structure

  Yes

  No

  N/A
• Head Office
  Address

• Ownership

  Owned

  Leased

• Food Hazards / Significant Risks

  Select Vacuum Packing MAP Open Raw Open Ready to Eat

  • Vacuum Packing
  • MAP
  • Open Raw
  • Open Ready to Eat

Staff / Customers Details

• Proprietor

• First Language

  Select English Chinese Bengali Polish Punjabi Urdu Arabic

  • English
  • Chinese
  • Bengali
  • Polish
  • Punjabi
  • Urdu
  • Arabic

• Interviewed

• Manager

• Interviewed

• Company Food Safety Manager

• Interviewed

• Accreditation

  Select British Retail Consortium EFSIS ISO9000 Salsa Other

  • British Retail Consortium
  • EFSIS
  • ISO9000
  • Salsa
  • Other

• Other

• Number of Staff

  0-10

  10-20

  20-50

  50+

• Vulnerable Groups

  Hospital

  Nursery

  Elderly

  None

• Outstanding issues

• Previous schedule

  Media

• File checked

• Current registration / approval

  Yes

  No

  N/A

• Approval Number

• Civica checked

• Previous risk rating

  Select A B C D E Unrated

  • A
  • B
  • C
  • D
  • E
  • Unrated

• Extent of trade

  Select Local Regional National International

  • Local
  • Regional
  • National
  • International

• Pest history of premises

  Select Rats/Mice Cockroaches Flies Ants Stored product insects Birds / Vertebrates

  • Rats/Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates

Products produced on site

• Number of cows

• Products

Product

• Products

  Select Past Whole milk Past semi-skimmed Past skimmed milk Raw untreated Cream Cheese Yoghurt

  • Past Whole milk
  • Past semi-skimmed
  • Past skimmed milk
  • Raw untreated
  • Cream
  • Cheese
  • Yoghurt

• Volume per day

• Volume

  Litres

  Gallons

• Shelf life of product

Methods of production / processing

• Methods

  Select Batch pasteurisation

  • Batch pasteurisation

• Is there any metal detection

  Yes

  No

  N/A

Cleaning cloths

• Reusable cloths

• Cleaning

  Select Cold water Cold water and bleach / detergent Hot water Hot water and bleach / detergent Washing machine >82

  • Cold water
  • Cold water and bleach / detergent
  • Hot water
  • Hot water and bleach / detergent
  • Washing machine >82

• Disposable cloths

• Details

• Colour coded cloths

• Details

• Are staff trained on washing cloths

  Yes

  No

  N/A

• Are clean cloths stored correctly

  Yes

  No

  N/A

Staff training

• HACCP Team Members

• Training

Staff Member

• Name

• Training

  Select Lvl 1 Award Food Safety Level 2 Award Food Safety Lvl 2 Award in HACCP Lvl 3 Award Food Safety Lvl 3 Award in HACCP Lvl 4 Award Food Safety In house training SFBB Training

  • Lvl 1 Award Food Safety
  • Level 2 Award Food Safety
  • Lvl 2 Award in HACCP
  • Lvl 3 Award Food Safety
  • Lvl 3 Award in HACCP
  • Lvl 4 Award Food Safety
  • In house training
  • SFBB Training

• Certificates

• HACCP Training

• Digital copies

  Media

• Information sources used for HACCP

  Select MLC SFBB Consultant

  • MLC
  • SFBB
  • Consultant

• Glass policy

• Foreign body policy

• Maintenance policy

• Cleaning schedule

• Staff Hygiene policy

• Sickness policy are staff aware

  Yes

  No

  N/A

• Use 48 hours clear

• Hand washing

• Hand washing observed

  Yes

  No

  N/A

• Hand washing technique acceptable

  Yes

  No

  N/A

• Are staff trained / instructed on hand washing

  Yes

  No

  N/A

• Customer complaints

• Does the business have a formal complaint system

  Yes

  No

  N/A

• Is the premises free from pests

  Yes

  No

  N/A

• Pest(s) present on site

  Select Rats/Mice Cockroaches Flies Ants Stored product insects Birds / Vertebrates

  • Rats/Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates

• Response by FBO

  Select Nothing Contacted contractor DIY

  • Nothing
  • Contacted contractor
  • DIY

• Is there a pest control contract

  Yes

  No

  N/A

• Pests listed

  Select Rats/Mice Cockroaches Flies Ants Stored product insects Birds / Vertebrates

  • Rats/Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates

• Date of last visit

• Company

  Select Rentokill Nottingham Pest Ecolabs Pest Force Target Pest Away Four Seasons Mitie Cannon Conquer Other

  • Rentokill
  • Nottingham Pest
  • Ecolabs
  • Pest Force
  • Target
  • Pest Away
  • Four Seasons
  • Mitie
  • Cannon
  • Conquer
  • Other

• Other provide details

• Reputable Suppliers

  Yes

  No

  N/A

• Suppliers audited

  Yes

  No

  N/A

• Add media

  Media

Customers

• Vulnerable groups

• Schools

• Retail outlets

• Caterers

• Does the business sell food direct to final consumer

  Yes

  No

  N/A

Identified hazards

• Microbiological and biological

• Chemical

• Physical

• Are hazards based on scientific reasoning

  Yes

  No

  N/A

• Have hazards been analysed for likelihood of occurrence

  Yes

  No

  N/A

• Potential severity

  Yes

  No

  N/A

• Have control measures been identified

  Yes

  No

  N/A

• Will control measures control the hazards

  Yes

  No

  N/A

Identified critical control points

• How were CCPs identified

  Select Consultant / MLC Decision tree Checking process diagram

  • Consultant / MLC
  • Decision tree
  • Checking process diagram

• Have the correct CCPs been identified

  Yes

  No

  N/A

• Have all been identified

  Yes

  No

  N/A

Critical limits at CCPs

• Have critical limits been set at each CCP

  Yes

  No

  N/A

• Are critical limits measurable

  Yes

  No

  N/A

• Refrigeration temperatures

• Cooking temperatures

• Cooling time and temperatures

• Use by date application

• Are staff aware of critical limits set

  Yes

  No

  N/A

Monitoring procedures at CCP

• Who is responsible for monitoring

• Are staff provided with instruction on monitoring

  Yes

  No

  N/A

• How is monitoring carried out

  Select Probe thermometer Digital display Record sheets Independent thermometer Visual checks

  • Probe thermometer
  • Digital display
  • Record sheets
  • Independent thermometer
  • Visual checks

• Is the monitoring frequent to detect loss

  Yes

  No

  N/A

• And to take corrective action

  Yes

  No

  N/A

• Records

  Select Cold temperatures Cooked temperatures Internal Audit Hot holding Chilling times / temperatures

  • Cold temperatures
  • Cooked temperatures
  • Internal Audit
  • Hot holding
  • Chilling times / temperatures

• Results recorded only when limit exceeded

  Yes

  No

  N/A

• Are all monitoring forms completed

  Yes

  No

  N/A

• Are records signed off by senior staff

  Yes

  No

  N/A

Corrective actions

• Who is responsible for taking action

• Are staff aware of corrective actions

  Yes

  No

  N/A

• What must be done with unacceptable product

• Are records kept

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• Have critical limits been validated

  Yes

  No

  N/A

Documents and Records

• Are the HACCP procedures adequately documented

  Yes

  No

  N/A

• Kept up to date

  Yes

  No

  N/A

• Are records adequate

  Yes

  No

  N/A

• Retained for the correct period

  Yes

  No

  N/A

• Are staff instructions adequate

  Yes

  No

  N/A

Review

• Is the HACCP system reviewed

  Yes

  No

  N/A

• Is the review documented

  Yes

  No

  N/A

• How are changes to processes monitored

  Yes

  No

  N/A

• Hazards identified

  Yes

  No

  N/A

• CCPS identified

  Yes

  No

  N/A

• Critical limits established

  Yes

  No

  N/A

• Monitoring procedures in place

  Yes

  No

  N/A

• Corrective actions established

  Yes

  No

  N/A

• Verification procedures in place

  Yes

  No

  N/A

• Documents and records kept

  Yes

  No

  N/A

• Adequate staff training

  Yes

  No

  N/A

Imported Food

• Does the business import food

  Yes

  No

  N/A

Traceability

• Supplier lists

  Yes

  No

  N/A

• Is this information available to FSA or CBC

  Yes

  No

  N/A

• Any food placed on market is adequately labelled

  Yes

  No

  N/A

• Supplying to other business

• Is there a system to identify these businesses

  Yes

  No

  N/A

• Withdrawal/Recall and notification

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

  Yes

  No

  N/A

• Is CBC listed as primary contact for health risk issues

  Yes

  No

  N/A

Layout / Design / Construction

Room

• Location

• Is structure free from disrepair

  Yes

  No

  N/A

• Open food room

• Floor

  Select Altro Linoleum Quarry tile Stone tile Laminate Other

  • Altro
  • Linoleum
  • Quarry tile
  • Stone tile
  • Laminate
  • Other

• Details

• Wall

  Select Painted plaster Ceramic tiles Plastic cladding Stainless steel cladding Other

  • Painted plaster
  • Ceramic tiles
  • Plastic cladding
  • Stainless steel cladding
  • Other

• Details

• Ceiling

  Select Painted plaster Suspended ceiling

  • Painted plaster
  • Suspended ceiling

• Windows

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• Doors

  Select UPVC Painted wood Painted metal N/A Bare wood Metal Varnish finish

  • UPVC
  • Painted wood
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Varnish finish

• Fly screen(s) present

• Is there an adequate number of WHB suitably located

  Yes

  No

  N/A

• Available at WHB soap, hot / cold water/ hygienic hand drying

  Yes

  No

  N/A

• Equipment surface

  Select Melamine Stainless steel Bare wood Other

  • Melamine
  • Stainless steel
  • Bare wood
  • Other

• Details

Fridges and Freezers

• Fridges

Fridge

• Location / Condition

• Picture

  Media

• Is the unit running at the right temperature

  Yes

  No

  N/A
Freezer

• Location / Condition

• Picture

  Media

• Is the unit running at the right temperature

  Yes

  No

  N/A

• Temperature monitoring equipment

  Select Probe Display Gauge IR None Food Substitute

  • Probe
  • Display
  • Gauge
  • IR
  • None
  • Food Substitute