Food Hygiene Rating Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

Food Safety Management System

• Do you have a documented Food Safety Management System (FSMS)?

  Yes

  No

• Do you record your monitoring checks?

  Yes

  No

Food Handling Practices and Cleaning

• Do you have a wash hand basin that is easy for food handlers to get to?

  Yes

  No

• Do wash hand basins have hot water and soap? Do you have something hygienic to dry hands with?

  Yes

  No

• Do you and your staff follow good personal hygiene, including frequent hand washing?

  Yes

  No

• Do your staff tell you if they are suffering from sickness and/or diarrhea?

  Yes

  No

• Do you and your staff use clean and functional Personal Protective Equipment (PPE)?

  Yes

  No

• Do you have controls in place to prevent cross-contamination from occurring during delivery, storage, preparation, cooking, and service?

  Yes

  No

• Do you and your staff clean as you go?

  Yes

  No

• Are work surfaces and equipment kept clean, sanitized, and disinfected?

  Yes

  No

• Are the hand contact surfaces, such as taps, door, drawer, fridge handles, and light switches clean?

  Yes

  No

• Are floors, walls and ceilings kept clean?

  Yes

  No

Temperature Control

• Do you make sure food is thoroughly cooked? (e.g., by using a probe thermometer)

  Yes

  No

• Do you use sanitizing wipes with your probe thermometer?

  Yes

  No

• Do you keep foods at the right temperature? (chilled foods kept below 8ºC, hot food is cooked and/or reheated to a center temperature above 75 ºC (or equivalent) or stored above 63ºC).

  Yes

  No

Training (Including Instruction and Supervision)

• Do your staff understand your FSMS and follow good food handling practices?

  Yes

  No

• Have your staff received food hygiene training and/or adequate instruction and supervision?

  Yes

  No

Physical Business Structure

• Do the design and construction of your premises meet legal requirements?

  Yes

  No

• Are floors, walls, and ceilings in good order?

  Yes

  No

• Are there adequate food preparation surfaces which are kept in good working condition?

  Yes

  No

• Are your food rooms free from pests? (rats, mice, insects, etc.)

  Yes

  No

• Do you check for signs of pests in your premises?

  Yes

  No

• Do you use licensed waste disposal contractors for waste oil and refuse?

  Yes

  No

• Comments and insights

• Name and signature of inspector

  Sign