Intervention Details
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Premise Name
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Inspecting Officer
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Appraising Officer
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Date & Time of Visits
Observations
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Preliminary Discussion - A discussion should include an explanation of the purpose of the intervention, what you intend to do during the intervention, and a review of the scope of the business.
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Type of Process within the Food Business Identified.
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Type of Food Produced (e.g., menu). Consideration given to the method of process.
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Traceability (Suppliers detailed, Produce Marks, invoices seen).
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Description of activity and controls in place (Identification of all Hazards and Control).
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Comprehensive audit of HACCP System (SFBB where applicable) and adequacy of the implementation.
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Temperature during intervention noted (storage, hot holding, cooking).
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Staff training and supervision discussed.
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Detailed discussion regarding Knowledge of controls to prevent cross-contamination including preparation areas, dual use of equipment.
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Safe cooking process observed and discussed.
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Staff questioned about food safety controls commensurate with their role.
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Cleaning and Disinfecting regimes discussed in detail including 2-stage cleaning.
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Imported food observed and recorded.
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Allergens Procedures Discussed
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FHR Discussed (Including location of display)
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Highlight positive practices observed
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At the end of every intervention, the officer should discuss any contravention of law discovered, any corrective action necessary, the timescale for corrective action, any further action the officer intends to take, and any recommendations of best/good practice.
Appraising Officer Comments
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Comments
