Premises
- Primary Producer
- Manufacturer / Packer
- Importer / Exporter
- Distributor / Transporter
- Supermarket / Hypermarket
- Small Retailer
- Restaurant / Cafe / Canteen
- Hotel / Guesthouse
- Pub / Club
- Take Away
- Caring Premises
- School / College
- Mobile Food Unit
- Restaurants & Caterers other
Opening times
Responsible for structure
Ownership
- Vacuum Packing
- Sous Vide
- Lightly Cooked Foods
- Modified Atmosphere Packaging
- Open Raw
- Open RTE
- Low risk foods
- Frozen foods
- Wrapped high risk
- Chicken
- Beef
- Burgers
- Eggs
- Fish
- Shellfish
- Vegetables
- Carpaccio
- Pork / Gammon
- Turkey
- Sushi
- Bacon
- Sausages
- Shashmi
- Mince
- Cooked Meats
- Salad items
- Sandwiches
- Rice
- Roasts / Carvery
- Desserts
- Pate
- Pies
- Kebabs
- Indian cuisine
- Chinese cuisine
- Buffet foods
- Mayonnaise
- Pasta
- Casserole / Stew
- Quiche
- Sausage rolls
- Coleslaw
- Pizza / Pizza Toppings
- Soup - veg based
- Soup - meat based
- High risk ready meals
Other Food Types
Proprietor
- Chinese
- English
- Bengali
- Polish
- Punjabi
- Urdu
- Arabic
- Turkish
- Mandarin
Interviewed
Manager
Interviewed
- 0-10
- 10-20
- 20-50
- 50 +
Staff Interviewed
- <20
- 20-50
- 50-100
- 200-300
- 500+
- Hospital
- Nursery
- Elderly
- None
Premises History
Outstanding issues
File checked
Current registration
Date of latest registration
Civica checked
- A
- B
- C
- D
- E
- Unrated
Previous FHRS
Purchase and Receipt / Distribution/ Storage
Reputable supplies
Suppliers audited
Delivery temperature check
Separated raw / cooked
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
Storage temperatures checks
Records
Separation raw / cooked
Unwrapped food protected
Adequate stock rotation
- Day dots
- Dated labels
- None
Number of days (high risk foods)
Fridges and Freezers / Preparation / Sinks / Dishwasher
Fridges
Location / Condition
- Damaged / Split
- Dirty
Is the unit running at right temperature
Freezers
Location / Condition
- Damaged / Split
- Dirty
Is the unit running at right temperature
Chilled bed
Location
Is the unit running at right temperature
Separated raw and ready to eat display
- Probe
- Display
- Gauge
- IR
- None
- Food substitute
Adequare work surfaces / Appropriate prep time / temperature
Separate areas for raw and cooked prep
Separate equipment for raw and cooked
- Separate work surfaces
- Separate equipment inc utensils/ boards
- Time separation
- Cleaning and Disinfection between activity
- Separate staff
- Designated sinks
- Separate raw/cooked fridges
- Separate fridges
- Gloves
- Hands
- Tongs
- Scrapers
- Knives
- Spoon's
- Other
- No touch techniques
- Fridge
- Cold Water
- Ambient
- Microwave
- Chopping boards
- Knives
- Tongs
- Chopping board stand
Repair / Condition of equipment
Is there an adequate number of sinks
- Time separation
- 2 stage cleaning
- Designated sinks
- Raw only sink
- Veg only sink
- Salad use bowl / collander
Dishwasher
Sterilising sinks
Cleaning / Cloths
2 stage cleaning and disinfection in place
Stage 1
- Hot soapy water
- Trigger spray cleaner
- Cold water only
- Anti bacterial cleaner
- Reusable cloths / scourer
- Disposable cloths / roll
Stage 2
- Anti Bacterial Spray
- None
- Reusable cloths / scourer
- Disposable cloths / roll
Disinfection / Sanitiser Details
- Asda
- Dettol
- Aldi
- Tesco
- Sainsbury
- Astonish
- Chemex Uk
- Clean Pro / Clean Pro Plus
- Clover Chemicals
- Ecolab
- Happy Shopper
- Jangro
- Jeyes
- Milton
- Nilco
- Star drops
- D10
- Other
- BSEN1276:1997
- BSEN13697:2001
- Instant
- 30 seconds
- 1 minute
- 5 minutes
- >5 minutes
- Left to dry
- Ready to Use
- Dosing System
- Other
Details
Are staff trained to use cleaning chemicals
Are you using reusable cloths
- Tea Towels
- Dish cloths
- Oven cloths
- Muslim cloths
- Cold water
- Cold water and bleach / detergent
- Hot water
- Hot water and bleach / detergent
- Washing machine >82 degrees
- Boiling water and detergent
Are you using disposable cloths
- Blue roll
- J Cloths
- Kitchen roll
Colour coded cloths
Details
Cooking / Hot Holding / Reheating / Cooling / Probes
Are cooking temperatures checked
Records
Core temperature
- Cut open
- Boiling
- Colour change
- Steaming
- Juices clear
- Texture change
Probe in use
- Probe wipes
- Hot soapy water only
- Hot soapy water & Sanitiser
- None
- Sanitiser & paper towels
Is probe calibrated
Safe handling procedures
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
Are reheating temperatures checked
Reheating Practices
Are cooling temperatures checked
- Blast chiller
- Shallow trays
- Ambient
- Iced water / cold water
- Other
HACCP / Documentation
Does the business require a documented system
Is there a documented food safety system
- SFBB
- In house system
- NCASS
- School Food Support Service
- Subway Global Food Policy
- Mitchell's and Butlers
- Greene King
- Spirit Group
Is there traceability on site for food items
Cross contamination
Cleaning
Chilling
Cooking
Management
Supplier list
Cleaning schedule
Diary completed (Inc opening and closing checks)
- Cold temperatures
- Cooked temperatures
- Delivery records
- Cleaning schedule
- Cleaning rota
- Internal Audits
- Staff questionnaire
- Pest control
- Sampling records
- Buffet record
- Hot holding
Alternative record keeping
Training / Hand Washing / Over clothing
Are staff trained in appropriate food safety
Training
Name
- Lvl 1 Award Food Safety
- Lvl 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
Date of training
Certificates
HACCP Training
Sickness policy are staff aware
Use 48 hours clear
Handwashing
Appropriate hand washing observed
Hand washing technique acceptable
Are staff trained / instructed on effective hand washing
Are staff wearing suitable overclothing
Rooms / Layout
Location
Is structure / cleaning free from disrepair
Open food room
WHB / Toilet / Waste / Changing / Washing Facilities / Drainage / Light / Ventilation
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
- Biffa
- Veiolia
- Bakers
- Wastecycle
- Sita
- CBC
- Other
Frequency of collection
Oil used onsite
Water supply Compliant
- Mains water
- Private water
- Mains drainage
- Private drainage
- Container
Drainage Compliant
- Mains water
- Private water
- Mains drainage
- Private drainage
- Container
Lighting Compliant
- Natural light
- Fluorescent tubes
- Light bulbs
Ventilation Compliant
- Natural
- Mechanical
- Dirty / Greasy filters
- Filters missing
- Gulleys greasy
- Dirty fans
Pest Control
Is the premises free from pests
Does the business carry out its own pest checks
Is there a pest control contract
- Rodents
- Insects
- Birds
Date of last visit
- Rentokill
- Nottingham Pest
- Ecolabs
- Pest Force
- Target
- Pest Away
- Four Seasons
- Conquer
- Mitie
- First class hygiene
- Cannon
- Interserve
- Other
Other provide details
Complex Equipment
Is there any complex equipment on site
Additional Notes
Additional Notes
Notes
(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)
- 25 Almost total non compliance
- 20 General failure
- 15 Some major non compliance
- 10 Some non compliance
- 5 High standard - minor
- 0 High standard
- 25 Almost total non compliance
- 20 General failure
- 15 Some major non compliance
- 10 Some non compliance
- 5 High standard - minor
- 0 High standard
- 30 poor record / no FSMS
- 20 varying record / no FSMS
- 10 satisfactory record / progress FSMS
- 5 good record / effective FSMS
- 0 excellent record / full FSMS
New FHRS
New FHRS sticker issued on site
