Title Page

  • Trade as / Town

  • Conducted on

  • Officer

  • Premises Address
  • Premises Telephone Number

  • Mobile number

  • Email address

Premises

Premises Details

  • Description of business

  • Opening times

  • Responsible for structure

  • Head Office
  • Ownership

  • Food Hazards / Significant Risks

  • Raw foods

  • Ready to Eat

  • Other Food Types

Staff / Customers Details

  • Proprietor

  • First Language

  • Interviewed

  • Manager

  • Interviewed

  • Number of staff

  • Staff Interviewed

  • Number of customers

  • Vulnerable Groups

Premises History

  • Outstanding issues

  • Previous schedule

  • File checked

  • Current registration

  • Date of latest registration

  • Civica checked

  • Previous risk rating

  • Previous FHRS

Purchase and Receipt / Distribution/ Storage

Purchase and receipt

  • Reputable supplies

  • Suppliers audited

  • Delivery temperature check

  • Separated raw / cooked

Distribution from premises

  • Transport of food

  • Area covered

  • Temperature records

  • Raw and ready to eat separated

  • Is a refrigerated vehicle used

  • Cool box / Hot box used

  • Is outside catering undertaken

Cold Storage

  • Storage temperatures checks

  • Records

  • Separation raw / cooked

  • Unwrapped food protected

  • Adequate stock rotation

  • Stock labeling

  • Number of days (high risk foods)

Fridges and Freezers / Preparation / Sinks / Dishwasher

Fridges and Freezers

  • Fridges

  • Fridge
  • Location / Condition

  • Picture

  • Fridge seals

  • Is the unit running at right temperature

  • Freezers

  • Freezer
  • Location / Condition

  • Picture

  • Fridge seals

  • Is the unit running at right temperature

  • Chilled bed

  • Fridge
  • Location

  • Picture

  • Is the unit running at right temperature

  • Separated raw and ready to eat display

  • Temperature monitoring equipment

Preparation

  • Adequare work surfaces / Appropriate prep time / temperature

  • Separate areas for raw and cooked prep

  • Separate equipment for raw and cooked

  • Details of separation

  • Service / Handling methods

  • Other method

  • Defrosting

  • Equipment colour coded

  • Repair / Condition of equipment

  • Equipment issues

Sinks / Dishwasher

  • Is there an adequate number of sinks

  • Use of sinks

  • Dishwasher

  • Rinse temperature above 82 degrees

  • Sterilising sinks

Cleaning / Cloths

Cleaning

  • 2 stage cleaning and disinfection in place

  • Stage 1

  • Cleaning

  • Method

  • Stage 2

  • Disinfection

  • Method

  • Disinfection / Sanitiser Details

  • Brand

  • Details

  • British Standard

  • Contact time

  • Dilution rate

  • Further Details

  • Details

  • Are staff trained to use cleaning chemicals

Cleaning cloths

  • Are you using reusable cloths

  • Type of cloths

  • Cleaning

  • Are you using disposable cloths

  • Type of cloths

  • Colour coded cloths

  • Details

Cooking / Hot Holding / Reheating / Cooling / Probes

Cooking

  • Are cooking temperatures checked

  • Records

  • Core temperature

  • Validated cooking procedures

  • Probe in use

  • Probe cleaning

  • Is probe calibrated

  • Boiling water

  • Ice water

  • Other

  • Details

  • Safe handling procedures

Hot holding equipment

  • Hot cupboard

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Pie warmer

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Bain marie

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Rice cooker

  • Temperature reading / food product

  • Is the unit running at the correct temperature

Reheating

  • Are reheating temperatures checked

  • Records

  • Reheating Practices

Cooling

  • Are cooling temperatures checked

  • Records

  • Cooling methods

  • Other

HACCP / Documentation

Documented systems

  • Does the business require a documented system

  • Is there a documented food safety system

  • Type of documented system

  • Is there traceability on site for food items

Safer Food Better Business

  • Cross contamination

  • Cleaning

  • Chilling

  • Cooking

  • Management

  • Supplier list

  • Cleaning schedule

  • Diary completed (Inc opening and closing checks)

In house documented system

  • Records

  • Alternative record keeping

  • Photos of systems

Training / Hand Washing / Over clothing

Staff Training

  • Are staff trained in appropriate food safety

  • Training

  • Staff member
  • Name

  • Training

  • Date of training

  • Certificates

  • HACCP Training

  • Digital copies

  • Sickness policy are staff aware

  • Use 48 hours clear

Personal Hygiene

  • Handwashing

  • Appropriate hand washing observed

  • Hand washing technique acceptable

  • Are staff trained / instructed on effective hand washing

  • Are staff wearing suitable overclothing

  • Protective clothing

Rooms / Layout

Layout / Design / Construction / Size

    Room
  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

WHB / Toilet / Waste / Changing / Washing Facilities / Drainage / Light / Ventilation

General structure

  • WHB Compliant

  • Hot / Mixed Water

  • Drying facilitities

  • Soap

  • Non hand operable

  • No of basins / locations

  • Toilet Compliant

  • Lobby / Intervening space

  • Ventilation

  • Toilet WHB Compliant

  • Hot / Mixed Water

  • Drying facilitities

  • Soap

  • Changing facilities

  • Food Waste Compliant

  • Company details

  • Details

  • Frequency of collection

  • Oil used onsite

  • Company details

  • Details

  • Water supply Compliant

  • Type of supply

  • Please refer premises to private water supply officer

  • Drainage Compliant

  • Type of supply

  • Lighting Compliant

  • Type

  • Diffusers

  • Ventilation Compliant

  • Type

  • Issues

Pest Control

Pest control

  • Is the premises free from pests

  • Pest(s) present on site

  • Response by FBO

  • Does the business carry out its own pest checks

  • Is there a pest control contract

  • Pests listed

  • Date of last visit

  • Company

  • Other provide details

Complex Equipment

Complex Equipment

  • Is there any complex equipment on site

  • Types of equipment

  • Vacuum packer on site

  • Are there separate vacuum packers

  • Cleaning

  • Separated raw and ready to eat packaging

  • Mincer on site

  • Cleaning

  • Slicer on site

  • Are there separate slicers

  • Cleaning

  • Separated raw and ready to eat packaging

  • Mixer / Food Processor / Robot Coupes on site

  • Cleaning

Additional Notes

  • Additional Notes

  • Notes

  • Extra photos

Risk Rating (FHRS)

  • (5 rating = 0-15 No score >5) (4 rating = 20 No score >10) (3 rating = 25-30 No score >10) (2 rating = 35-40 No score >15) (1 rating = 45-50 No score >20) (0 rating =>50)

  • 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.