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Charnwood Food Safety Full Inspection ver 3.4
Charnwood Food Safety Full Inspection ver 3.4
Carol Archibald

Charnwood Food Safety Full Inspection Ver 3.4 Checklist

Programmed Food Safety Inspections

Use this Digital Checklist
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Free Charnwood Food Safety Full Inspection ver 3.4 Checklist

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Premises

Premises Details
Description of business
  • 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

Head Office

Ownership

Food Hazards / Significant Risks
  • Vacuum Packing
  • Sous Vide
  • Lightly Cooked Foods
  • Modified Atmosphere Packaging
  • Open Raw
  • Open RTE
  • Low risk foods
  • Frozen foods
  • Wrapped high risk
Raw foods
  • Chicken
  • Beef
  • Burgers
  • Eggs
  • Fish
  • Shellfish
  • Vegetables
  • Carpaccio
  • Pork / Gammon
  • Turkey
  • Sushi
  • Bacon
  • Sausages
  • Shashmi
  • Mince
Ready to Eat
  • 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

Staff / Customers Details

Proprietor

First Language
  • Chinese
  • English
  • Bengali
  • Polish
  • Punjabi
  • Urdu
  • Arabic
  • Turkish
  • Mandarin

Interviewed

Manager

Interviewed

Number of staff
  • 0-10
  • 10-20
  • 20-50
  • 50 +

Staff Interviewed

Number of customers
  • <20
  • 20-50
  • 50-100
  • 200-300
  • 500+
Vulnerable Groups
  • Hospital
  • Nursery
  • Elderly
  • None

Premises History

Outstanding issues

Previous schedule

File checked

Current registration

Date of latest registration

Civica checked

Previous risk rating
  • A
  • B
  • C
  • D
  • E
  • Unrated

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
  • Day dots
  • Dated labels
  • None

Number of days (high risk foods)

Fridges and Freezers / Preparation / Sinks / Dishwasher

Fridges and Freezers

Fridges

Fridge

Location / Condition

Picture
Fridge seals
  • Damaged / Split
  • Dirty

Is the unit running at right temperature

Freezers

Freezer

Location / Condition

Picture
Fridge seals
  • Damaged / Split
  • Dirty

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
  • Probe
  • Display
  • Gauge
  • IR
  • None
  • Food substitute
Preparation

Adequare work surfaces / Appropriate prep time / temperature

Separate areas for raw and cooked prep

Separate equipment for raw and cooked

Details of separation
  • 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
Service / Handling methods
  • Gloves
  • Hands
  • Tongs
  • Scrapers
  • Knives
  • Spoon's
  • Other
  • No touch techniques

Other method

Defrosting
  • Fridge
  • Cold Water
  • Ambient
  • Microwave
Equipment colour coded
  • Chopping boards
  • Knives
  • Tongs
  • Chopping board stand

Repair / Condition of equipment

Equipment issues
Sinks / Dishwasher

Is there an adequate number of sinks

Use of sinks
  • Time separation
  • 2 stage cleaning
  • Designated sinks
  • Raw only sink
  • Veg only sink
  • Salad use bowl / collander

Dishwasher

Rinse temperature above 82 degrees

Sterilising sinks

Cleaning / Cloths

Cleaning

2 stage cleaning and disinfection in place

Stage 1

Cleaning
  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner
Method
  • Reusable cloths / scourer
  • Disposable cloths / roll

Stage 2

Disinfection
  • Anti Bacterial Spray
  • None
Method
  • Reusable cloths / scourer
  • Disposable cloths / roll

Disinfection / Sanitiser Details

Brand
  • 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

Details

British Standard
  • BSEN1276:1997
  • BSEN13697:2001
Contact time
  • Instant
  • 30 seconds
  • 1 minute
  • 5 minutes
  • >5 minutes
  • Left to dry
Dilution rate
  • Ready to Use
  • Dosing System
  • Other

Further Details

Details

Are staff trained to use cleaning chemicals

Cleaning cloths

Are you using reusable cloths

Type of cloths
  • Tea Towels
  • Dish cloths
  • Oven cloths
  • Muslim cloths
Cleaning
  • 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

Type of cloths
  • Blue roll
  • J Cloths
  • Kitchen roll

Colour coded cloths

Details

Cooking / Hot Holding / Reheating / Cooling / Probes

Cooking

Are cooking temperatures checked

Records

Core temperature

Validated cooking procedures
  • Cut open
  • Boiling
  • Colour change
  • Steaming
  • Juices clear
  • Texture change

Probe in use

Probe cleaning
  • Probe wipes
  • Hot soapy water only
  • Hot soapy water & Sanitiser
  • None
  • Sanitiser & paper towels

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
  • Blast chiller
  • Shallow trays
  • Ambient
  • Iced water / cold water
  • Other

Other

HACCP / Documentation

Documented systems

Does the business require a documented system

Is there a documented food safety system

Type of documented 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

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
  • 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

Photos of systems

Training / Hand Washing / Over clothing

Staff Training

Are staff trained in appropriate food safety

Training

Staff member

Name

Training
  • 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

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
  • Chef Whites
  • Hat
  • Hairnet
  • Apron
  • Disposable Apron
  • Uniform (on site only)

Rooms / Layout

Layout / Design / Construction / Size
Room

Location

Is structure / cleaning free from disrepair

Open food room

Floor
  • Altro
  • Linoleum
  • Quarry tile
  • Stone tile
  • Laminate
  • Painted wood
  • Other

Details

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

Details

Ceilings
  • Painted plaster
  • Suspended ceiling
  • Painted wood
  • Plastic cladding
Windows
  • UPVC
  • Painted wood
  • Varnish finish
  • Painted metal
  • N/A
  • Bare wood
  • Metal
  • Melamine cladding

Fly screen(s) present

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

Fly screen(s) present

EFK present

Equipment surfaces
  • Melamine
  • Stainless steel
  • Bare wood
  • Other

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
  • Biffa
  • Veiolia
  • Bakers
  • Wastecycle
  • Sita
  • CBC
  • Other

Details

Frequency of collection

Oil used onsite

Company details
  • Olleco
  • I C Oils
  • Bookers
  • Makro
  • Bidvest
  • Other

Details

Water supply Compliant

Type of supply
  • Mains water
  • Private water
  • Mains drainage
  • Private drainage
  • Container

Please refer premises to private water supply officer

Drainage Compliant

Type of supply
  • Mains water
  • Private water
  • Mains drainage
  • Private drainage
  • Container

Lighting Compliant

Type
  • Natural light
  • Fluorescent tubes
  • Light bulbs

Diffusers

Ventilation Compliant

Type
  • Natural
  • Mechanical
Issues
  • Dirty / Greasy filters
  • Filters missing
  • Gulleys greasy
  • Dirty fans

Pest Control

Pest control

Is the premises free from pests

Pest(s) present on site
  • Rats / Mice
  • Cockroaches
  • Flies
  • Ants
  • Stored product insects
  • Birds / Vertebrates
Response by FBO
  • Nothing
  • Contacted contractor
  • DIY

Does the business carry out its own pest checks

Is there a pest control contract

Pests listed
  • Rodents
  • Insects
  • Birds

Date of last visit

Company
  • Rentokill
  • Nottingham Pest
  • Ecolabs
  • Pest Force
  • Target
  • Pest Away
  • Four Seasons
  • Conquer
  • Mitie
  • First class hygiene
  • Cannon
  • Interserve
  • Other

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
  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

Separated raw and ready to eat packaging

Mincer on site

Cleaning
  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

Slicer on site

Are there separate slicers

Cleaning
  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

Separated raw and ready to eat packaging

Mixer / Food Processor / Robot Coupes on site

Cleaning
  • Hot soapy water
  • Trigger spray cleaner
  • Cold water only
  • Anti bacterial cleaner

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)
  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard
Level of current compliance (structure / cleaning / layout)
  • 25 Almost total non compliance
  • 20 General failure
  • 15 Some major non compliance
  • 10 Some non compliance
  • 5 High standard - minor
  • 0 High standard
Confidence in management / control procedures
  • 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

Charnwood Food Safety Full Inspection ver 3.4
Carol Archibald

Charnwood Food Safety Full Inspection ver 3.4

Programmed Food Safety Inspections

Use this Digital Checklist
Download as PDF
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.

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