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Hygiene of Food Rooms & Equipment

Are food rooms and equipment in good condition and well maintained?

Are food rooms clean and tidy and do staff clean as they go including difficult areas?

Is equipment easy to clean and kept in a clean condition?

Are all food and hand contact surfaces (e.g. work surfaces, slicers, fridge handles, probe thermometers) in good condition and cleaned/ disinfected regularly?

Are suitable cleaning chemicals available and stored correctly and are proper cleaning methods used?

Are separate cleaning cloths used in clean areas?

If they are re-used are they laundered in a boil wash?

Food Storage

Are deliveries appropriately stored immediately?

Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

Are foods in freezers covered?

Are high-risk foods date coded, codes checked daily and stock rotated?

Are dried goods stored correctly (e.g. in a suitable room, off the floor) in covered containers?

Is outer packaging removed from ready-to-eat food before being placed in a clean area?

Are freezers working properly?

Are fridges and freezers defrosted regularly?

Food Handling Practices

Are ready-to-eat foods prepared in separate clean areas?

Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?

Is the dishwasher in good working order and regularly serviced?

Are wrapping and packaging used for ready-to-eat food kept in the clean area?

Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?

Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?

Are staff handling food as little as possible? (e.g using tongs)

If color-coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?

Are high-risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

Is food cooled as quickly as possible away from raw food and other sources of contamination?

Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labeled as ready-to-eat?

Are ready-to-eat foods kept separate on display and screened from customers?

Are adequate clean utensils available for self service?

Are frozen foods defrosted safely?

Are controls in place to prevent contamination by chemicals/foreign bodies (e.g. glass, packaging materials, bolts, rust, and cleaning chemicals)?

Are staff aware of food allergy hazards?

Are controls being followed to ensure staff wash hands after handling raw food and before touching surfaces, such as the cash register?

Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

Personal Hygiene

Is staff lit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

Are staff toilets and changing facilities clean and tidy?

Pest Control

Are premises pest proofed and free from any signs of pests?

Are external doors/ windows fitted with suitable flyscreens?

Are insectocutors (if provided) properly maintained?

Is food property protected from the risk of contamination by pests?

Waste Control

Is waste in food rooms stored correctly?

Is food waste stored correctly outside and is the refuse area kept clean?

Is unfit food clearly labeled and stored separately from other foods?

Checks and Record Keeping

Are all checks properly taken and recorded?

Has appropriate corrective action been taken where necessary?

Are record sheets up-to-date, checked and verified?

Are equipment time/temperature combinations regularly cross-checked?

Completion
Full Name and Signature of the Inspector

Food Hygiene Inspection Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 567

A food hygiene inspection checklist evaluates if employees maintain good personal hygiene and follow proper food preparation, handling, and storage. Use this checklist to check if high-risk food is date coded, properly labeled, and stocks are rotated.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Audit

Hygiene of Food Rooms & Equipment

Are food rooms and equipment in good condition and well maintained?

Are food rooms clean and tidy and do staff clean as they go including difficult areas?

Is equipment easy to clean and kept in a clean condition?

Are all food and hand contact surfaces (e.g. work surfaces, slicers, fridge handles, probe thermometers) in good condition and cleaned/ disinfected regularly?

Are suitable cleaning chemicals available and stored correctly and are proper cleaning methods used?

Are separate cleaning cloths used in clean areas?

If they are re-used are they laundered in a boil wash?

Food Storage

Are deliveries appropriately stored immediately?

Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

Are foods in freezers covered?

Are high-risk foods date coded, codes checked daily and stock rotated?

Are dried goods stored correctly (e.g. in a suitable room, off the floor) in covered containers?

Is outer packaging removed from ready-to-eat food before being placed in a clean area?

Are freezers working properly?

Are fridges and freezers defrosted regularly?

Food Handling Practices

Are ready-to-eat foods prepared in separate clean areas?

Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?

Is the dishwasher in good working order and regularly serviced?

Are wrapping and packaging used for ready-to-eat food kept in the clean area?

Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?

Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?

Are staff handling food as little as possible? (e.g using tongs)

If color-coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?

Are high-risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

Is food cooled as quickly as possible away from raw food and other sources of contamination?

Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labeled as ready-to-eat?

Are ready-to-eat foods kept separate on display and screened from customers?

Are adequate clean utensils available for self service?

Are frozen foods defrosted safely?

Are controls in place to prevent contamination by chemicals/foreign bodies (e.g. glass, packaging materials, bolts, rust, and cleaning chemicals)?

Are staff aware of food allergy hazards?

Are controls being followed to ensure staff wash hands after handling raw food and before touching surfaces, such as the cash register?

Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

Personal Hygiene

Is staff lit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

Are staff toilets and changing facilities clean and tidy?

Pest Control

Are premises pest proofed and free from any signs of pests?

Are external doors/ windows fitted with suitable flyscreens?

Are insectocutors (if provided) properly maintained?

Is food property protected from the risk of contamination by pests?

Waste Control

Is waste in food rooms stored correctly?

Is food waste stored correctly outside and is the refuse area kept clean?

Is unfit food clearly labeled and stored separately from other foods?

Checks and Record Keeping

Are all checks properly taken and recorded?

Has appropriate corrective action been taken where necessary?

Are record sheets up-to-date, checked and verified?

Are equipment time/temperature combinations regularly cross-checked?

Completion
Full Name and Signature of the Inspector