Title Page

Inspection Details

  • Name of Business & Address

  • Date and Time of intervention

  • Officer

  • Premise History Checked

  • Reason premise history wasn't checked

  • Red Flagging & Other Recent History

  • Visit By Appointment

  • Reason for appointment

  • Person Interviewed

  • Position/ Jon Title

Overview of Business

  • FBO

  • Correct Registration

  • Telephone

  • Email

  • Primary Authority

  • PA Partnership Authority

  • Nature of Food Operation

  • Opening Hours

  • Number of Employees

  • Number of Food Handlers

  • Customer Base

  • No. Food Handlers

  • Outside Catering

  • Vulnerable Group

  • Use of Vehicle

  • Premise used by others

  • Who else uses the premise

  • Mains Water Supply

  • Food Sold to other Businesses

  • Which business do you sell to?

  • How far is your furthest Business which you sell to?

  • Other Languages

  • Other Language

FHRS

  • Business falls within score of FHRS

  • Previous Rating Displayed

  • Comply with Publicity Regulations

  • Agreed Location for correct display

  • Number of Window stickers

  • Number of Wall stickers

Method of Processing

  • What type of cooking / preparation method is undertaken

  • High Risk Method of Processing

  • Type of High Risk Process

Food Safety Management System

  • Type of Food Safety Management System

  • Date of Last Review

  • Monitoring Records up to date

  • System being implemented

  • Evidence of non implementation

  • HACCP BASED FSMS

  • Verification Procedures

  • Documents & Records Available

  • Officer Observation

Allergen Control

  • Does the business comply with the requirements of the FIR?

  • Allergen Risk Assessment

  • Does the business cater for allergenic customers

  • Are effective controls in place to prevent Cross Contamination

Tracability

  • Imported food (Outside EU)

  • Imported Food (Health Mark/ EU Approval /Number)

  • Personal Imports

  • Imported food concerns

  • Reputable Suppliers

  • Suppliers Invoices

  • Concerns over illegal meat or food fraud

  • What are your concerns?

Training / Instructions

  • Training / Instructions

  • Knowledge of Controls to Prevent E.Coli Cross Contamination

  • Brief Details of responses, indicate gaps in knowledge

  • Staff questioned relating to FH controls commensurate to their role

  • Concerns of lack of knowledge

  • Details of concerns

PURCHACE / COLLECTION/ RECIPT OF DELIVERY

  • Temperatures Recorded

  • Visual Checks - Dates

  • Visual Checks - Condition

  • Temperature Readout

  • Vehicle Checks

  • Visual Checks - Separation

  • Officer Observations

STORAGE

  • Separation Raw/ RTE

  • Food Covered

  • App. Temps Observed

  • Equipment Clean

  • Satisfactory Dry Store

  • Food Dated/Labelled

  • Stock Rotation

  • Breakdown Procedures

  • Equipment Good Condition

  • Dry goods protected

  • Officer Observations

FREEZING & DEFROSTING

  • FREEZING & DEFROSTING

  • Types of Food Defrosted

  • Defrost in Fridge

  • Date of defrost labelled

  • Foods frozen for use beyond use by date?

  • Are the food labelled with day of freezing

  • Officer Observations

HANDLING/PREPARATION

  • HANDLING/PREPARATION

  • Raw / RTE Handled

  • Dedicated Raw Prep Area

  • Good Work Flow

  • Adequate Space for Safe Prep

  • Dishwasher in Use

  • Dishwasher Temp taken

  • Temporary Clean Area

  • Separation through time

  • Separate Staff Raw/RTE

  • Multi use sink controls in place

  • Colour Coded Boards

  • Separate Knives

  • Good Hand Hygiene

  • Separate Equipment

  • Separate Utensils

  • Separate Containers

  • Separate Sinks

  • Allergen Controls in Place

  • Officer Observations

COOKING

  • COOKING

  • Cooking High Risk Food

  • Food Protection against Cross Contamination

  • Separate equipment used

  • Which equipment

  • Temperature Probe

  • Temp Prob cleaning

  • Undertake adequate Calibration of Probe

  • Visual Checks (Juices, Bubbling, Colour Change)

  • Meat Served Rare

  • Officer Observations

HOT- HOLDING

  • HOT- HOLDING

  • HR Food Held >2hrs

  • What controls in place

  • Food Temp @ Inspection

  • Hot Holding Temps

  • Frequency of Checks

  • Officer Observations

COOLING & POST COOKING HANDLING

  • COOLING & POST COOKING HANDLING

  • Rapid cooling <90min

  • Food covered

  • Blast Chiller

  • Adequate facilities

  • Time/Temp Monitored

  • Food Portioned

  • Ice/Cold water bath

  • Clean equipment use

  • Officer Observations

REHEATING

  • REHEATING

  • Re heat once only

  • Reheat to >75°C

  • Prove it records

  • Visual checks

  • Temperature Achieved

  • Recording Temperature

  • Officer Observations

DISPATCH/ TRANSPORT

  • DISPATCH/ TRANSPORT

  • Delivery Area

  • Delivery Method

  • Clean equipment

  • Separation Raw/RTE

  • Good handling practice

  • Temp Monitoring

  • Officer Observations

CLEANING & DISINFECTION

  • Chemicals used (Sanitiser/ disinfectant BSEN compliant)

  • Contact Time / dilution

  • Satisfactory Level of Cleaning to Structure and Equipment

  • Chemical Storage

  • Single Use Cloths

  • Detergent Available

  • Colour Coded Cloths

  • Multi Use Sink

  • Two Stage Cleaning

  • Reusable cloths laundered

  • Separate Cloths for Areas

  • Cleaning Schedule

  • Sink Disinfected after use

  • Officer Observations

PERSONAL HYGIENE

  • Suitable/Adequate No. WHB

  • Hot & Cold Water

  • Good hand hygiene

  • 48hr D&V Exclusion

  • Hand Washing Provisions Soap

  • Hand Washing Provisions Paper towels

  • Appropriate/clean PPE

  • Sat. WC Facilities

  • Officer Observations

STRUCTURE & EQUIPMENT

  • Sat. Food Prep Surfaces

  • Sat. Design & Layout

  • Sat. Window Condition

  • Sat. Doors Condition.

  • Sat. Drainage

  • WC with Lobby

  • Sat. Fixtures and Fittings.

  • Sat. Wall Condition

  • Sat. Floor Condition

  • Sat. Ceiling Condition

  • Ventilation

  • Lighting

  • Officer Observations

WASTE

  • Waste Contract

  • Adequate Number

  • Good Clean Condition (Internal)

  • Waste Oil Contract

  • Food Waste Contract

  • Pedal Bins

  • Good Clean Condition (External)

  • Animal by product

  • Where is is going?

  • Officer Observations

PEST CONTROL

  • Evidence of Activity

  • Pest Control Contract

  • Bait Boxes

  • Fly Screens

  • Domestic Pets

  • Proofing Satisfactory

  • Own Checks Satisfactory

  • EFK

  • Clean Refuse Area

  • Officer Observations

INSPECTION SUMMARY

  • Significant Ongoing Issues

  • brief description

  • Priority Next Programmed Inspection

  • Action Following Inspection

  • Future Sampling

  • Change in Inspection Category

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.