No unauthorised suppliers used

Condition of delivery vehicles & driver checked & recorded

Deliveries not left unattended, uncovered, etc

Date coding & food quality checked and abused or damaged goods rejected

Refrigerated / Freezer Storage

High risk chilled food stored @ or below +8 deg C

Frozen food storage @ -18 deg C or colder

Food defrosted in fridge and defrosted food never refrozen

Use by date codes transferred to containers

Food not stored in open containers and all open foods are wrapped

Cardboard/wooden containers not used in refrigerators

In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

Are egg's stored under refrigerated conditions & date marked

Refrigerators not stocked/overloaded

Strict stock rotation being observed

Ambient Storage

Storage temperature is appropriate

Food stored on suitable racking off the floor (6")

Store room in clean & tidy condition

Is storage area well lit

Protective light shields (diffusers) cover all light sources

No open dried goods

Food not stored near chemicals

Date codes transferred to decanted food

No out of date dried goods identified

Fabric & condition of store rooms acceptable


Adequate supplies of sanitiser available & used

Correct application of sanitiser & staff appropriately trained

Chopping boards, knives, slicers, etc, sanitised / washed after use

Salad wash available & used

Detergent sanitiser used in dishwasher or correct manual washing methods used

Initial Food Preparation

Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

Disposable towels and sanitisers used to wipe down food surfaces

Cold food refrigerated between preparation & service

All high risk foods not left unattended e.g. During breaks

Pre-cooking & Reheating

No unnecessary pre-cooking

If hot food has to be per-cooked are suitable control measures in place & strictly followed

If cold food has to be pre-cooked are suitable control measures in place & strictly followed

Blast chiller available if pre cooking regularly & short cook chill code of practice applied

Does the facility have a blast chiller?

Blast chiller temperatures / time records available & completed

If no blast chiller, are hot foods chilled quickly


Stock only from dried or other commercial bouillon mixes

General Delivery & Storage
Cold Food

Display units not overloaded

Food on display kept below +8 deg C or 4 hour rule applied

Leftover food from display above +8 deg C disposed of

Hot Food

All high risk food cooked to a core temperature of @ least 75 deg C

Hot food display temperature kept above 66 deg C

Hot food from display never reheated

Temperature Monitoring Procedures

Probe wipes available

Temperature test readout available in all refrigerators & recorded

Frequency check in line with company procedures (or at least twice a day)

Action taken for unsatisfactory product temperatures on wastage sheet

Temperature Records

Food deliveries (chilled & frozen)

All refrigerators

All freezers

Dishwasher max temperature record

High risk hot food core temperatures

Cold food display / salad service units (if applicable)

Hot food display/ service units (if applicable)

Records kept for at least 3 months

Food Service

Adequate protection for display avoiding contamination and all food is covered?

Display units cleaned & sanitised after use

If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

Evidence during buffet service of food probe testing

Glass breakage procedures understood & operated

Loose Fittings

Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

Personal Hygiene Standards

Good personal hygiene practices being followed (seen @ time of inspection)


Clean protective over-clothing worn

Over-clothing not worn outside work

Personal clothing stored appropriately

All catering staff wearing safety shoes


Suitable head covering provided & worn for all working within the food preparation area & food rooms

Long hair properly tied back, including waiting staff

Hand Washing

Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).

Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

"Wash you hands now" notices displayed in WC areas

Bacterial soap provided at all wash hand basins

Disposable paper towels provided & used to dry hands

Only approved jewellery worn

Handling Food

Serving spoons / Utensils used wherever possible


Blue plasters used on open wounds, sores and are available in the kitchen

Staff illness

All catering staff fully aware of procedures to follow in the event of illness

Return to work sickness forms / questionnaires completed

Pre employment Screening

Pre-employment questionnaires completed

Report of infection declaration forms signed

Maintenance & Pest Control

Defect reporting system in place

defect log is a available in the kitchen

Pest Control

Pest control contract in operation

Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

Un-screened windows / doors kept closed

No active infestation noted

Food Hygiene training

Managers & all food handling staff fully trained in appropriate safety & hygiene policy requirements

Photocopies of induction training and certificates, etc available & held on file in kitchen

Food Safety Policy Training

The food safety policy is available and is signed annually by all staff


Are MSDS available for all chemicals used?

Are COSHH assessments available for all chemicals used and in the area the chemical as are used?

Cleaning schedule, etc

Cleaning schedule on display & implemented

Schedule monitored by Supervisor/Team Leader daily & checks recorded

Deep clean contract in place & included within cleaning schedule

Deep cleaning records retained

Cleaning Standards

Floors & walls / floor / equipment junctions

Wall surfaces

Cooking equipment, including ovens, grills, fryers, etc

Internal surfaces of refrigerators &freezers

Refrigerator & freezer doors seals


Food preparation equipment, e.g. Food slicers, mixers, etc

Food preparation surfaces, including chopping boards

Cooking utensils

Wash hand basins & sink units

Vending Machines

Acceptable standards of cleanliness

Miscellaneous, Reports, Records, etc.
Refrigeration & Maintenance Records

Certificates for electrical testing of vending machines within last 12 months held on file in the kitchen

Certificates for pressure valve on coffee machines within last 12 months held on file in the kitchen

Microwave emission checks carried out at least annually

Microwave emission test records available

Refrigeration maintenance contract in place

Records of call outs / actions retained

Dishwasher maintenance

EHO inspection reports available & action points if any rectified

Waste Management

Have all waste products been identified & assessed and disposed of through authorised waste company

Sanitary Provision

Provision of adequate facilities for staff and are they clean

Provision of suitable washing / drying facilities e.g. Soap and paper towel available?

Changing Rooms

Adequate facilities provided


Smooth, impervious, non flaking

Light coloured

Capable of being easily cleaned



Smooth, impervious, non flaking

Capable of being thoroughly cleaned




Capable of being thoroughly cleaned


Probe calibration

All probes have been calibrated using boiling water and freezing water and are within 1 degree C of expected temperature.


Food premises registration document available & signed

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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.