Food Hygiene Inspection Form

• CP Reference

• Conducted on

  Date

• Completed by

• Trading As

• Food Business Operator

• Address
  Address

• Visit type

  Select Full Inspection Partial Inspection Revisit Complaint Other Intervention

  • Full Inspection
  • Partial Inspection
  • Revisit
  • Complaint
  • Other Intervention

• State reason for visit and briefly list areas covered during the intervention.

Business Details

• New food business operator since last inspection?

  Yes

  No

• Phone

• Email

• Extent of Trade

  Local

  Regional

  National

  International

• Opening hours

• Number of food handlers

• Changes since last visit

• Description of method of production/processing

• Vehicle and delivery information

• Pest control contractor

• Waste contractor(s)

• Supply to other food businesses?

  Yes

  No

• Main food suppliers

• Documented food safety procedure used

  Select Safer Food Better Business Temperature Records Own Procedures Company Procedures RBC Low Risk Pack None necessary

  • Safer Food Better Business
  • Temperature Records
  • Own Procedures
  • Company Procedures
  • RBC Low Risk Pack
  • None necessary

Procedures

• Implemented and maintained permanent procedures based on the HACCP principles?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Necessary documents and records maintained (not falsified)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate procedures in place to control pests and any domestic animals?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Food handlers supervised and instructed and/or trained in food hygiene matters commensurate with their work?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Traceability and stock control procedures in place where necessary?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Safer Food Better Business

• Full audit of Safer Food Better Business pack to be carried out at this inspection?

  Yes

  No

  N/A

• Correct pack for type of business used?

  Yes

  No

  N/A

• Person with knowledge and training completed safe methods, daily checks etc?

  Yes

  No

  N/A

• SFBB reviewed if the process altered e.g. introduction of new equipment?

  Yes

  No

  N/A

Safe Methods

• Cross-contamination safe methods completed and reflects the cross contamination procedures observed at the business?

  Yes

  No

  N/A

• Cleaning safe methods completed and reflects the cleaning procedures observed at the business?

  Yes

  No

  N/A

• Chilling safe methods completed and reflects the chilling procedures observed at the business?

  Yes

  No

  N/A

• Cooking safe method completed and reflects the cooking procedures observed at the business?

  Yes

  No

  N/A

Management

• Additional opening and closing checks in place to cover additional hazards at the business?

  Yes

  No

  N/A

• Extra checks completed with appropriate checks and timescales?

  Yes

  No

  N/A

• Stock control considered and managed according to SFBB advice?

  Yes

  No

  N/A

• Safe method completion record completed?

  Yes

  No

  N/A

• Food handlers aware of and trained on the safe methods?

  Yes

  No

  N/A

Diary

• Staff training records completed and up-to-date?

  Yes

  No

  N/A

• Suppliers list completed and up-to-date?

  Yes

  No

  N/A

• Contacts list completed and up-to-date?

  Yes

  No

  N/A

• Cleaning schedule completed and used?

  Yes

  No

  N/A

• Prove-it records completed where necessary?

  Yes

  No

  N/A

• Diary completed and up-to-date?

  Yes

  No

  N/A

• Problems and changes noted?

  Yes

  No

  N/A

• Four-weekly reviews completed?

  Yes

  No

  N/A

HACCP

• Full audit of HACCP carried out at this inspection?

  Yes

  No

  N/A

• Was there an appointed HACCP co-ordinator?

  Yes

  No

  N/A

• HACCP team represented by each department?

  Yes

  No

  N/A

• HACCP team responsibilities established and documented?

  Yes

  No

  N/A

• Product description/specification documented?

  Yes

  No

  N/A

• Intended use of product documented?

  Yes

  No

  N/A

• Process steps documented?

  Yes

  No

  N/A

• Schematic/process flow diagram available for each product that incudes inputs, outputs, detection examination and was the diagram verified?

  Yes

  No

  N/A

• Plan reviewed if the process altered e.g. introduction of new equipment?

  Yes

  No

  N/A

Principle 1 - Hazard Analysis

• All biological, chemical and physical food safety hazards identified at each process step?

  Yes

  No

  N/A

• Each hazard assessed for significance?

  Yes

  No

  N/A

• Records kept to support the identification of each food safety hazard noted?

  Yes

  No

  N/A

Principle 2 - Critical Control Points

• Were there CCPs identified?

  Yes

  No

  N/A

• Do the CCPs provide effective control for each of the significant hazards identified?

  Yes

  No

  N/A

Critical Limits

• Critical limits established for each CCP?

  Yes

  No

  N/A

• Critical limit sufficient to achieve the desired control of the hazard?

  Yes

  No

  N/A

• Methods used to determine critical limits:

  Select Experimental evidence Published results/reports/guidance Documents Consultants Other (specify)

  • Experimental evidence
  • Published results/reports/guidance
  • Documents
  • Consultants
  • Other (specify)

Monitoring Procedures

• Monitoring procedures identified for each CCP?

  Yes

  No

  N/A

• Monitoring procedures specify what, when, how, where and who monitors?

  Yes

  No

  N/A

• Frequency of monitoring sufficient to assure CCP is controlled?

  Yes

  No

  N/A

• Monitoring records signed and dated by appropriate personnel?

  Yes

  No

  N/A

Corrective Actions

• Corrective actions developed and documented for each CCP?

  Yes

  No

  N/A

• Corrective actions ensure that the critical control point could be returned within the critical limit?

  Yes

  No

  N/A

Verification Procedures

• Corrective actions developed and documented for each CCP?

  Yes

  No

  N/A

• Each critical limit for each CCP validated?

  Yes

  No

  N/A

• Monitoring frequency of the HACCP programme effective?

  Yes

  No

  N/A

Record Keeping

• Management sign-off HACCP plan?

  Yes

  No

  N/A

• Record sheets available for all HACCP verification activities such as records for CCPs, action for non-conformance and corrective actions, verification records, validation records and if changes occur to HACCP plan?

  Yes

  No

  N/A

• Records kept for an appropriate period?

  Yes

  No

  N/A

• Type of premises

  Select Permanent, fixed commercial premises Movable Temporary Private Dwellinghouse Vending Machine

  • Permanent, fixed commercial premises
  • Movable
  • Temporary
  • Private Dwellinghouse
  • Vending Machine

Structure and Facilities

• Permits adequate maintenance and cleaning?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Provides adequate working space and permits good food hygiene practices?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Allows pests to be controlled?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate number of flush lavatories not leading into food rooms?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate number of wash hand basins available with hot and cold water?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Suitable and sufficient means of natural or mechanical ventilation (including WC)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate natural and/or artificial lighting?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Floor surfaces maintained in sound condition and easy to clean/disinfect (impervious, non-absorbent, washable and non-toxic)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Wall surfaces maintained in sound condition and easy to clean/disinfect (impervious, non-absorbent, washable and non-toxic)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Ceilings prevent accumulation of dirt and reduce condensation, mould and shedding of particles?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Windows constructed to prevent accumulation of dirt?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Doors easy to clean/disinfect (smooth and non-absorbent)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Surfaces maintained in sound condition and easy to clean/disinfect (smooth, washable, corrosion-resistant and non-toxic)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate facilities for cleaning, disinfecting and storing equipment (corrosion resistant, easy to cleandisinfect) with hot

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate provision, where necessary, for washing food with hot and cold water?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Structure and Facilities (Movable, Temporary or Dwellinghouse)

• Premises and vending machines are, so far as is reasonably practicable, so sited, designed, constructed and kept clean and maintained in good repair and condition as to avoid the risk of contamination, in particular by animals and pests?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Appropriate facilities available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary<br>arrangements and changing facilities)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Surfaces in contact with food in a sound condition and be easy to clean and, where necessary, to disinfect?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate provision made for the cleaning and, where necessary, disinfecting of working utensils and equipment?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Where foodstuffs are cleaned as part of the food business' operations, adequate provision made and undertaken hygienically?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• An adequate supply of hot and/or cold potable water available?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) available?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions available?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Foodstuffs are placed as to avoid the risk of contamination so far as is reasonably practicable?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Cleaning and Disinfection

• Food premises kept clean?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Food premises maintained in good repair and condition?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Articles, fittings and equipment which come into contact with food effectively cleaned/disinfected?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Food Waste

• Food waste and other refuse deposited in closable containers, and are easy to clean/disinfect?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Adequate provision for storage of food waste and other refuse?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Refuse stores designed and managed to be kept clean and free of pests?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Personal Hygiene

• Food handlers wear suitable, clean and, where necessary, protective clothing?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Food handlers understand that they must report certain illnesses?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Materials for cleaning hands and for hygienic hand drying provided?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Temperature Control

• Suitable procedures in place where temperature tolerance periods are used?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Suitable temperature-controlled handling and storage of sufficient capacity?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Food kept at appropriate temperatures during storage, production, distribution and service/sale?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Where food is held or served chilled after being cooked is it cooled quickly?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Thawing carried out in a manner that does not pose a risk to health?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Equipment

• Articles, fittings and equipment which come into contact with food constructed and of such materials to minimise contamination?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Articles, fittings and equipment which come into contact with food in good order, repair and condition?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Articles, fittings and equipment installed to allow cleaning of equipment and surrounding area?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Business Compliance

• Raw materials and ingredients accepted uncontaminated (considering any processing that may occur)?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Raw materials and ingredients stored in conditions to prevent deterioration and protect from contamination?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Food protected against contamination during production, processing and distribution?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• Wrapping and packaging not a source of contamination?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Cross Contamination Aide Memoire

• Does the business store prepare or handle open raw AND ready-to-eat (RTE) foods?

  Yes

  No

• Is a separate room for RTE food with dedicated staff, equipment and utensils be provided?

  Yes

  No

  N/A

• Is an area designated for the handling and preparation of RTE food ('clean area') on a permanent basis be provided? (For example a specific worktop in the kitchen)

  Yes

  No

  N/A

• Is an area designated for the handling and preparation of RTE food ('clean area') on a temporary basis provided? (For example an area used for raw food that is subsequently fully<br>cleaned and disinfected prior to use with RTE food)

  Yes

  No

• If a designated temporary area is used, are work surfaces prevented from being in contact with food (such as by using a chopping board or container)?

  Yes

  No

  N/A

• Is colour coding used to differentiate utensils and equipment where necessary?

  Yes

  No

  N/A

• Are the areas directly above and below the area used for handling raw foods protected from contamination?

  Yes

  No

  N/A

• If shared fridges are used is raw separated from ready to eat food, such as with the use of physical dividers or raw food placed below RTE?

  Yes

  No

  N/A

• Are door handles, switches, taps and any other hand contact surfaces included in regular cleaning and disinfection procedures?

  Yes

  No

  N/A

• Are utensils and equipment used for raw and RTE food adequately sterilised either by heat or by using a dishwasher?

  Yes

  No

  N/A

• If heat sterilisation or using a dishwasher for utensils is not possible, are separate utensils and equipment provided for raw and RTE foods?

  Yes

  No

  N/A

• If used, is separate complex equipment (such as vacuum packers, slicers or mincers) available and designated for raw and RTE foods?

  Yes

  No

  N/A

• For less complex equipment (such as weighing scales, probes, mixers etc) that is used for raw and RTE food are adequate procedures in place to clean and disinfect or prevent cross contamination between uses?

  Yes

  No

  N/A

• Where cash registers and other non-food contact equipment (for example pens, phones, chip and pin machines, light switches, etc.) are shared by staff handling raw and RTE foods, is adequate handwashing taking place in between their use?

  Yes

  No

  N/A

• If sinks are used for raw and RTE foods are they being cleaned and disinfected adequately between use?

  Yes

  No

  N/A

• If there is a sink used for raw and RTE foods, is the food prevented from being in contact with it such as by using a food container?

  Yes

  No

  N/A

• Have food handlers been specifically supervised, instructed and trained in cross contamination prevention procedures?

  Yes

  No

  N/A

• Where temporary shared surfaces are used, are non-food contact surfaces cleaned by using a 2-stage cleaning procedure and with adequate sanitiser conforming to BS EN 1276 or 13697 or equivalent standards with the correct contact time used?

  Yes

  No

  N/A

• If reusable cloths are used between raw and RTE areas, are they adequately sterilised (nb bleaching is not sufficient)?

  Yes

  No

  N/A

• Where the same hand wash basin is used while raw and RTE are prepared, is it either non-hand operable or food handlers using a paper towel to turn off the taps?

  Yes

  No

  N/A

• Are hand wash basins located to ensure that they do not splash on to RTE food?

  Yes

  No

  N/A

• Are there procedures in place to prevent cross contamination by protective clothing worn by food handlers?

  Yes

  No

  N/A

Business Compliance

• Is mandatory food information available and easily accessible for all foods?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

• In the case of prepacked food, does mandatory food information appear directly on the package or on a label attached?

  Compliant

  Low risk non-compliance

  High risk non-compliance

  N/A

Allergen Control Aide Memoire

• How are customers informed about food allergens?

• How is allergen information obtained, stored/recorded/retrieved?

• Where customers are to be told directly, is there Notice advising customers is on display (doc), or Notice for customers included in a menu (doc) or other signs?

  Yes

  No

  N/A

• Allergenic ingredients identified in all menu items/ food offered including specials, cooking oils and sauces (i.e. allergen matrix or other record completed? (doc). An allergen matrix may not be suitable if the ingredients could frequently vary.

  Yes

  No

  N/A

• Allergen information (record, matrix) kept up-to-date (doc)

  Yes

  No

  N/A

• Information (record, matrix) on allergenic ingredients readily available for customers when required? including for telephone orders (doc)?

  Yes

  No

  N/A

• Are allergenic ingredients identified at self-service points or buffets?

  Yes

  No

  N/A

• Will the business provide specific food for persons with allergies?

  Yes

  No

• Written procedure for allergy-free preparation available? (doc)

  Yes

  No

  N/A

• Evidence of staff training & awareness in allergens (FoH staff and kitchen staff) (Rec)

  Yes

  No

  N/A

• Air-tight containers for ingredients?

  Yes

  No

  N/A

• Ingredients clearly labelled with allergen or kept in original packaging?

  Yes

  No

  N/A

• Containers not re-used for other types of ingredients?

  Yes

  No

  N/A

• Re-usable containers washed thoroughly before re-use?

  Yes

  No

  N/A

• Dedicated scoops for each individual ingredient?

  Yes

  No

  N/A

• Scoops and utensils thoroughly washed before re-using them?

  Yes

  No

  N/A

• Are “allergy-free” foods prepared in a separate area or separated in time?

  Yes

  No

  N/A

• Are “allergy-free” meals bought-in and served directly to the customer?

  Yes

  No

  N/A

• All equipment such as, cloths, containers, dishes, pans, measuring cups, scales and other utensils washed in a dishwasher or with detergent at high temperatures to remove trace allergens?

  Yes

  No

  N/A

• When asked to prepare a dish that does not contain any allergens staff know how to clean work surfaces, equipment and utensils thoroughly before preparing that dish?

  Yes

  No

  N/A

• Staff wash their hands thoroughly before and whilst preparing allergy-free food?

  Yes

  No

  N/A

• Allergy-free food served immediately to customer (no storage)?

  Yes

  No

  N/A

• Voluntary precautionary statement i.e. “We cannot guarantee …” is used?

  Yes

  No

  N/A