Title Page

Food Hygiene Inspection Summary

  • Name of premises:

  • Address
  • Date & Time

  • Inspector

  • Uniform Ref:

Section1

Premises information

  • Type of premises

  • Reason for visit

  • Please state

  • Primary Authority

  • Opening Times

  • Announced

  • Premises Telephone Number

  • Premises Mobile Number

  • Premises email

  • Is the Head Office and contact different from above

  • Head Office and contact details

  • Food business operator

  • Manager

  • Number of employees

  • Number of food handlers

  • Number of rooms/residents

  • Other languages spoken

  • Number of covers etc/day

  • Structural repair responsibility

  • Please state

  • Current food registration form

Nature of food operation

  • Nature of food operation

  • Risk

  • Risk

  • Please state

  • Please state

  • Supply to

  • Premises used for catering by other persons/groups

Section2

Food hygiene training (Awarding body, training needs, language, leaflets issued etc.)

  • Management

  • Staff

  • Certificates examined

  • In date (3 years rec.)

  • Add media

  • Information to be provided

HACCP based assessment (EU Reg 852/2004, article 5)

  • Written HACCP assessment available?

  • Type in use

  • Please specify

  • Type of food handling activities

  • Please specify

  • Vacuum/modified atmosphere packing

  • Sous vide

  • Eggs refrigerated (Rec)

  • Cook chill

  • Lightly cooked/raw meats or eggs served

  • Small scale meat production (non approved)

Overall assessment of HACCP (article 5) at time of inspection

  • Hazards identified

  • Deficiencies/action required/timescale

  • CCP's identified

  • Deficiencies/action required/timescale

  • Monitoring of CCP's

  • Deficiencies/action required/timescale

  • Corrective actions established

  • Deficiencies/action required/timescale

  • Verification procedures in place

  • Deficiencies/action required/timescale

  • Documents and records available

  • Deficiencies/action required/timescale

  • HACCP based system review regularly?

  • Is new review necessary?

  • last review date

  • Records available

SFBB Evaluation

  • Pack on site

  • Documented safe methods

  • Implemented safe methods

  • Diary in use

  • Four weekly review

  • Staff trained in safe methods

  • SFBB pack must be on site have read and understood, safe methods adhered to, staff trained in SFBB methods, opening and closing checks carried out, cleaning schedule effectively implemented, diary completed correctly, 4 weekly review carried out and recorded, system has been implemented effectively? reminder about new pack

  • Photo
  • Add photo here

Suppliers

  • Any changes since last inspection

  • Suppliers audited?

  • List of suppliers and delivery checks

Section 3

Refrigeration/Frozen Storage

  • Temperature checks

  • Compliance

  • Cross contamination

  • Compliance

  • Stock rotation

  • Compliance

  • Records

  • Compliance

  • Number of days given to high risk (3 days max / 1 day for fish)

  • Compliance

  • Dry goods

  • Compliance

  • Food wrapped and labelled

  • Compliance

  • Separation of cooked and raw, unwashed fruit/vegetables

  • Compliance

  • Food grade material used for storage containers

  • Compliance

  • Defrost method and where

  • Compliance

Handling/preparation

  • Cross contamination/separate colour coded boards/knives etc.

  • Personal hygiene - hand washing

  • Facilities comply/standard whb and taps/non hand operable, number and location, turn off taps with paper towel

  • Time/temperature control

  • Food washing (what is washed where raw/cooked, disinfection)

  • Dual use of complex equipment (vac packers, slicer, mincer etc)

Cooking

  • Temperature checks

  • Visual checks

  • Records

Cooling

  • Time/temp monitoring

  • Method/location safe method, cooling log available joint size

  • Cross contamination (protection from adequate space)

  • Records

  • Blast Chiller

Reheating

  • Time/temperature

  • Reheating once only

  • Method of reheating

  • Records

Section 4

Cold display/service

  • Temperature

  • Compliance

  • Stock rotation

  • Compliance

  • Cross contamination

  • Compliance

  • Ambient storage >4

  • Compliance

  • Chilled Bed

  • Compliance

Hot Hold/display

  • Temperature

  • Records

  • Hot Cupboard/Pie-warmer

  • Physical contamination equipment

Transportation

  • Temperature cold if >4 hours

  • Temperature hot if >2 hours

  • Time

  • Cross contamination

  • Cross contamination

  • Methods

Other Steps

Other Matters

  • Thermometer

  • Calibration records

  • Disinfectant/probe wipes

  • Temperature observed

  • Complaint log follow up

  • Allergies

  • Food hazard warning action/FSA sign up

  • In-house inspection/external audit

  • In-house inspection/external audit

  • Traceability (arrangements/details of any withdrawal and recall procedures - EU Reg 178/2002, articles 17 and 19)

  • Imported food (Importer of food from outside EU)

  • Wrapping/MAP packing, storage or packing. Food grade.

Section 5

General food hygiene and structural requirements EU Reg 852/2004 Annex II, Cleaning and disinfection regimes Ch1

  • Schedule (Rec)

  • Compliance

  • Detergent

  • Compliance

  • Sanitiser (including contact time, BS/EN1276:1997 or BS/EN 13697:20001)

  • Compliance

  • Storage of chemicals

  • Compliance

  • Cloths

  • Compliance

Personal hygiene Ch 8 and Staff Facilities Ch1

  • Over-clothing

  • Hard wear (Rec)

  • Fitness to work (Annex II Ch VIII(2)

  • Waterproof dressing

  • Hand washing/drying

  • Jewellery

  • Changing room/s lockers (where necessary/adequacy)

  • Staff toilets/opening to food/room/ventilation/WHB

Water supply Ch7 and Drainage Ch1

  • Mains/Private water distribution system/Potable

  • Storage tanks and cleaning

  • Ice

  • Grease trap (Rec)

Pest control Ch1 and Ch2

  • Proofing/layout/details of contract (Red)in-house

  • Efk/location (Rec) Annual bulb change (Rec)

  • Visual evidence of flying insect infestation. Windows kept open during preparation of food

Refuse Arrangements Ch 6

  • Adequate number of containers

  • Refuse/oil disposal

  • External

  • Refuse/oil disposal

  • Design (pest proofing)

  • Refuse/oil disposal

  • Cleaning

  • Refuse/oil disposal

  • Frequency of removal

  • Refuse/oil disposal

  • Animal by-products Regs (2003 and EU Reg 1774/2002)

  • Refuse/oil disposal

  • Animal by-products Regs (2003 and EU Reg 1774/2002)

  • Refuse/oil disposal

  • Waste transfer certificate

  • Refuse/oil disposal

Section 6

Specific requirements for food rooms

  • Floors, walls and ceilings

  • Structured cleanliness

  • Suitable finish/condition

  • Structured cleanliness

  • Design/Layout

  • Structured cleanliness

  • Cross contamination

  • Structured cleanliness

Floors, walls and ceilings

  • Cleanliness Ch1

  • Structured cleanliness

  • Suitable finish/condition Ch 2

  • Structured cleanliness

  • Design/Layout

  • Structured cleanliness

  • Cross contamination

  • Structured cleanliness

Surfaces in contact with food

  • Cleanliness Ch 1

  • Surfaces/Equipment

  • Suitable finish/condition Ch 2

  • Surfaces/Equipment

  • Equipment Ch 5

  • Surfaces/Equipment

  • Cleanliness

  • Surfaces/Equipment

  • Repair/condition

  • Surfaces/Equipment

Ventilation Ch 1

  • Adequate

  • Ventilation and lighting

  • Lighting Ch 1

  • Ventilation and lighting

  • Adequate provision

  • Diffusers fitted (Rec)

  • Ventilation and lighting

Equipment/food washing facilities Ch 2

  • Hot and cold water (equipment only)

  • Washing facilities

  • Dishwasher provided

  • Washing facilities

  • Food sink separate from equipment sink

  • Washing facilities

  • Multi use sink cleaned between processes

  • Washing facilities

  • Wash-hand basin Ch 1

  • Washing facilities

  • Hot and cold water

  • Washing facilities

  • Cleaning/drying materials

  • Washing facilities

Section 7

Additional comments/Summary of urgent matters

  • Add media

Inspection outcome

  • Leaflets Provided

  • Business Type

  • Previous hazard rating

  • New hazard rating

  • Has inspection rating changed

  • If revised downwards, authorised by

  • Advisory, Written, Formal, Notices

  • Formal

  • FHRS rating

File review

  • Changes/Improvement since last visit

  • Consideration for the future e.g. Sampling

  • Compliance with smoking legislation

  • Health promotion intervention TuckIn (oil type)

  • Any action for follow up with other team and referral to

Food Hygiene Inspection Summary Completion

  • Inspector Signature

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