Coffee Shop Self Assessment Checklist

• Coffee Shop

  Select

• Conducted on

  Date

• Prepared by

• This checklist is to help you identify areas where you may not be complying with food safety legislation. It is provided to assist you with planning how to improve your compliance and the score you are likely to achieve at your next EHO inspection. You must be able to answer "Yes" to all the questions. For any item you are unsure of or dont know then answer "No" and take action.

• All weekly due diligence paperwork is accurately completed and available in accordance with the company's food safety policy

  Yes

  No

• Working practices in the following areas have been regularly monitored & checked to ensure compliance of the company's food safety policy

• Prevention of Cross - Contamination

  Yes

  No

• Cleaning and Disinfection

  Yes

  No

• Cooking Safely

  Yes

  No

• Chilling

  Yes

  No

Management Controls

• I have carried out regular management checks to make sure that our controls are working

  Yes

  No

• We record these checks on the agreed company due diligence paperwork

  Yes

  No

• We regularly review the safe methods of working

  Yes

  No

Hygiene Training

• Our staff have received food hygiene training and/or adequate instruction and supervision and we have certificates or records to prove this

  Yes

  No

• Our staff understand our Food Safety Management System and follow the good food handling practices set out in its safe methods and procedures

  Yes

  No

Cleaning

• All rooms where food and drink is stored or prepared are clean

  Yes

  No

• All food-contact surfaces are cleaned and disinfected/sanitised using a food grade sanitiser

  Yes

  No

• All hand-contact surfaces such as taps, bin lids, and fridge doors are sanitised daily

  Yes

  No

• Fridges are cleaned out regularly

  Yes

  No

• Fridge door seals are free of mould

  Yes

  No

• Any reusable cloths are laundered or are cleaned and disinfected after use

  Yes

  No

• Wash basins are used only for hand washing

  Yes

  No

• Wash basins are equipped with hot & cold, or warm, running water, soap and hygienic means of drying hands such as paper towels

  Yes

  No

• We have a cleaning schedule that includes items that require only occasional cleaning such as behind equipment and extractor flues

  Yes

  No

Cross Contamination

• Our staff have been instructed and know how and when to wash their hands properly

  Yes

  No

• Our staff wear clean work clothing and/or over clothing

  Yes

  No

• Our staff know that if they have diarrhoea and/or vomiting they must not return to work until 48 hours after symptoms cease

  Yes

  No

• We have an ample supply of clean cloths in the kitchen

  Yes

  No

• We store raw and ready to eat (RTE) foods separately, keeping RTE foods covered

  Yes

  No

• We use separate equipment and surfaces for preparing raw and RTE foods

  Yes

  No

• Our premises is proofed against access by pests such as rodents and flies

  Yes

  No

• We regularly check for signs of pests, and there is no evidence of pests in our premises

  Yes

  No

• Our electric fly killer (if present) has the tubes changed each Spring

  Yes

  No

• The design and construction of our premises meets legal requirements and the floors, walls and ceilings are in good repair

  Yes

  No

Chilling

• Our fridges keep food at less than 8°C (ideally between 0°C and 5°C)

  Yes

  No

• All foods with a ‘use by’ date are kept refrigerated

  Yes

  No

• All foods with ‘keep refrigerated’ on the label are refrigerated e.g. sauces

  Yes

  No

• There are no foods stored beyond their ‘use by’ date

  Date

• All prepared food is labelled with a use by/throw by system e.g. day dots

  Yes

  No

• All fridge temperatures are checked at least once a day

  Yes

  No

• Cooked foods for storage are chilled quickly, within 90 minutes of cooking

  Yes

  No

• We have safe methods for defrosting

  Yes

  No

Cooking

• We have checks for ensuring all foods are thoroughly cooked

  Yes

  No

• Cooked rice is not left at room temperature

  Yes

  No

• Food being held hot is kept above 63°C

  Yes

  No

Management and Records: Opening Checks

• Fridges, chilled display equipment and freezers are keeping food at a safe temperature

  Yes

  No

• All equipment e.g. oven is working properly

  Yes

  No

• Staff are fit for work and wearing clean work clothes

  Yes

  No

• Food preparation areas are clean and ready for work

  Yes

  No

• Wash basins are clean and fully equipped

  Yes

  No

• Management and Records: Closing Checks

  Yes

  No

• No food is left out

  Yes

  No

• Food past its ‘use by’ date has been thrown away

  Yes

  No

• Dirty cloths have been removed for cleaning and replaced with clean ones

  Yes

  No

• Waste has been removed and new bags put into bins

  Yes

  No

Food Hygiene Management Action Plan

• undefined

Any ‘No’ responses to the questions on the Food Hygiene Management Quick Checklist and the actions that we need to take to prepare for the next inspection

• undefined