Title Page
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Client / Site
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Conducted on (Date and Time)
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Inspected by
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Location
Hygiene of Food Rooms & Equipment
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Are food rooms and equipment in good condition and well maintained?
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Are food rooms clean and tidy and do staff clean as they go including difficult areas?
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Is equipment easy to clean and kept in a clean condition?
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Are all food and hand contact surfaces (e.g. work surfaces, slicers, fridge handles, probe thermometers) in good condition and cleaned/ disinfected regularly?
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Are suitable cleaning chemicals available and stored correctly and are proper cleaning methods used?
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Are separate cleaning cloths used in clean areas?
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If they are re-used are they laundered in a boil wash?
Food Storage
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Are deliveries appropriately stored immediately?
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Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?
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Are foods in freezers covered?
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Are high-risk foods date coded, codes checked daily and stock rotated?
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Are dried goods stored correctly (e.g. in a suitable room, off the floor) in covered containers?
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Is outer packaging removed from ready-to-eat food before being placed in a clean area?
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Are freezers working properly?
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Are fridges and freezers defrosted regularly?
Food Handling Practices
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Are ready-to-eat foods prepared in separate clean areas?
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Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?
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Is the dishwasher in good working order and regularly serviced?
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Are wrapping and packaging used for ready-to-eat food kept in the clean area?
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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?
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Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?
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Are staff handling food as little as possible? (e.g using tongs)
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If color-coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?
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Are high-risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?
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Is food cooled as quickly as possible away from raw food and other sources of contamination?
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Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labeled as ready-to-eat?
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Are ready-to-eat foods kept separate on display and screened from customers?
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Are adequate clean utensils available for self service?
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Are frozen foods defrosted safely?
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Are controls in place to prevent contamination by chemicals/foreign bodies (e.g. glass, packaging materials, bolts, rust, and cleaning chemicals)?
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Are staff aware of food allergy hazards?
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Are controls being followed to ensure staff wash hands after handling raw food and before touching surfaces, such as the cash register?
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Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?
Personal Hygiene
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Is staff lit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?
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Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?
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Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?
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Are staff toilets and changing facilities clean and tidy?
Pest Control
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Are premises pest proofed and free from any signs of pests?
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Are external doors/ windows fitted with suitable flyscreens?
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Are insectocutors (if provided) properly maintained?
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Is food property protected from the risk of contamination by pests?
Waste Control
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Is waste in food rooms stored correctly?
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Is food waste stored correctly outside and is the refuse area kept clean?
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Is unfit food clearly labeled and stored separately from other foods?
Checks and Record Keeping
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Are all checks properly taken and recorded?
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Has appropriate corrective action been taken where necessary?
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Are record sheets up-to-date, checked and verified?
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Are equipment time/temperature combinations regularly cross-checked?
Completion
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Full Name and Signature of the Inspector