Food Hygiene Solutions - ATFC Food Safety v1

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

Persons Present

• Owner, manager, head chef & other significant persons present

• Address including post code
  Address

• Contact Tel:

• Contact email:

Local authority requirements

• Is Food premises registered with the local authority? If yes record name of authority.

  Yes

  No

  N/A

• The most recent local authority EHP inspection reports available & action points if any rectified? Record date of most recent food hygiene inspection.

  Yes

  No

  N/A

• Record details of any hygiene improvement notices, emergency prohibition notices issued or prosecutions undertaken by the local authority.

  Notices?

  Prosecutions?

  Not applicable

• The last food hygiene rating score was?

  0/1

  2

  3

  4

  5 or not applicable

Food Safety Management Procedures

• Is there a documented HACCP on site with appropriate flow chart and Hazard Analysis? Provide date produced and date of last review.

  Yes

  No

  N/A

• Is there a food safety policy document available and signed by an appropriate person? Provide date signed and by whom.

  Yes

  No

  N/A

• Is the last EHO and FHS report available with highlighted issues rectified?

  Yes

  No

  N/A

• The GM or Duty Manager is aware of how to manage a food related incident and completion of the correct customer complaint forms?

  Yes

  No

  N/A

• Have reviews and where appropriate changed been made to the HACCP plan or procedures following food poisoning allegation or other significant complaint?

  Yes

  No

  N/A

Allergens

• Allergen information is stores in positions accessible by all who need it? Record where and frequency of review.

  Yes

  No

  N/A

• The route to the allergen information is signposted to customers either on the menu or by appropriate signage? Record how.

  Yes

  No

  N/A

• Front of house and kitchen staff are trained in the allergen policies and have sufficient knowledge of the Allergen policy and procedures when questioned?

  Yes

  No

  N/A

• All staff allergen training is completed within one month and recorded on the 'Company Policies and Procedures' Training Matrix?

  Yes

  No

  N/A

Stages in Food Preparation Process

Delivery

• Only supplies purchased from the approved supplier list are used except in exceptional circumstances which are recorded?

  Yes

  No

  N/A

• Delivery area is organised and clean.

  Yes

  No

  N/A

• Are staff aware to check the condition of the delivery vehicle and appearance of the driver.<br><br>Delivery personnel do not enter high risk food handling areas?

  Notices?

  Prosecutions?

  Not applicable

• Chilled food delivered @ +8 deg C or colder? Stored promptly.

  Yes

  No

  N/A

• Frozen food delivered @ -12 deg C or colder? Stored promptly.

  Yes

  No

  N/A

• Deliveries are not accepted with insufficient shelf life or evidence of damage / contamination. Do the staff know what to do if goods are rejected?

  Yes

  No

  N/A

Dry Good Storage

• Dry Store room or dry store area in a clean & tidy condition? Consideration must also be given to environmental factors i.e. temperature.

  Yes

  No

  N/A

• Food is stored safely without evidence of mould or spoilage?

  Yes

  No

  N/A

• No out of date dried goods identified and strict stock rotation is being observed i.e. FIFO?

  Yes

  No

  N/A

• All food is correctly labelled including decanted products?

  Yes

  No

  N/A

• Food is stored on suitable racking off the floor and away from chemicals? All food must be suitably contained and covered.

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• The refrigerators are clean and well maintained?

  Yes

  No

  N/A

• Temperature test medium is available in all refrigerators and used e.g. Properly labelled jelly pots indicating not to be eaten?

  Yes

  No

  N/A

• The freezers are clean and well maintained?

  Yes

  No

  N/A

• High risk chilled food stored @ or below 8 deg C

  Yes

  No

  N/A

• Frozen food storage @ -15 deg C or colder.

  Yes

  No

  N/A

• Cold food on display kept below 8 deg C or 4 hour rule applied? How is this managed?

  Yes

  No

  N/A

• A Probe thermometer (not the display) is used to check fridge and freezer temperatures. All Probe thermometers are clean and in full working order - spare probes required?

  Yes

  No

  N/A

• Food is stored safely without evidence of mould or spoilage?

  Yes

  No

  N/A

• Food is not past manufacturers or in-house use by date?

  Yes

  No

  N/A

• Food is not past manufacturers or in-house best before dates?

  Yes

  No

  N/A

• Raw food is above and / or away from ready to eat items?

  Yes

  No

  N/A

• All food is suitably date labelled - maximum of 3 days shelf life (day of production + 2) on all high risk foods and 3 months for in-house frozen item? (A minimum of 3 days shelf life is required for in-house freezing of chilled items)

  Yes

  No

  N/A

• Glassware, cardboard and wooden items are not used or suitably controlled?

  Yes

  No

  N/A

• No evidence of defrosted food being re-frozen?

  Yes

  No

  N/A

FOOD PREPARATION

• Adequate supplies of sanitiser available and used - check dosage concentration and contact time knowledge.

  Yes

  No

  N/A

• Utensils and surfaces sanitised after use with raw food? Two stage method understood and applied?

  Yes

  No

  N/A

• Probe wipes available, within date and used correctly?

  Yes

  No

  N/A

• Preparation takes place in a clean area with consideration given to bacterial, physical, chemical and allergenic contamination?

  Yes

  No

  N/A

• There is a separate sink used solely for washing food or suitable controls in place?

  Yes

  No

  N/A

• Raw food not prepared near cooked food with consideration given to ready to eat salad garnish? Correct use of colour coded equipment if implemented?

  Yes

  No

  N/A

• Disposable paper towel and not reusable cloths are used to wipe down food surfaces?

  Yes

  No

  N/A

• Are disposable aprons used during raw meat prep or aprons changed as necessary?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions?

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation?

  Yes

  No

  N/A

Cooking and reheating

• All cooking equipment and utensils are clean.

  Yes

  No

  N/A

• Are safe controls implemented when turning meat products on the grill?

  Yes

  No

  N/A

• All high risk food is cooked to 75C or 70C for two minutes?

  Yes

  No

  N/A

• Are the chefs aware of the importance to sear steaks served <75C?

  Yes

  No

  N/A

• Food cooking and reheating temperatures are checked with calibrated probe thermometer?

  Yes

  No

  N/A

• Food is never reheated more than once?

  Yes

  No

  N/A

Cooling, Hot Holding and Cold Display

• Cooling of food takes place in a clean cool area? Suitable cooling methods used?

  Yes

  No

  N/A

• Hot food on display or kept hot is maintained at a temperature greater than 63C or the two hour rule is applied and recorded?

  Yes

  No

  N/A

• Cold display (Salad Wells / Saladettes) maintain food at a temperature below 8C or the four hour rule applied??

  Yes

  No

  N/A

The Kitchen Log Book

• There is an approved up to date suppliers list available?

  Yes

  No

  N/A

• Food deliveries (chilled and frozen) recorded?

  Yes

  No

  N/A

• All refrigerators checked and recorded twice a day?

  Yes

  No

  N/A

• All freezers checked and recorded twice a day?

  Yes

  No

  N/A

• High risk hot food core temperatures?

  Yes

  No

  N/A

• High risk reheating core temperatures?

  Yes

  No

  N/A

• Cooling time/temperatures. Cooled food is placed in a refrigerator or freezer when it reaches room temperature i.e. no greater than 25C no longer than 90 minutes from end of cooking?

  Yes

  No

  N/A

• Cold food display / salad service units (if applicable)?

  Yes

  No

  N/A

• High risk hot food temperatures either in food displays or in the kitchen i.e. Bain Marie's?

  Yes

  No

  N/A

• Mini Daily Cleaning schedule correctly completed?

  Yes

  No

  N/A

• Daily Cleaning and Closing Checks correctly completed?

  Yes

  No

  N/A

• Dishwasher temperatures correctly recorded?

  Yes

  No

  N/A

• Acceptable Weekly Probe Calibration records for all probes?

  Yes

  No

  N/A

• Weekly Cleaning Schedule correctly completed?

  Yes

  No

  N/A

• Weekly KP Duties checklist correctly completed?

  Yes

  No

  N/A

• Monthly GM checks correctly completed?

  Yes

  No

  N/A

Food Service

• All food service equipment is clean, undamaged and used correctly?

  Yes

  No

  N/A

• Adequate protection for display avoiding contamination?

  Yes

  No

  N/A

• Glass breakage procedures understood and operated?

  Yes

  No

  N/A

Personal Hygiene Standards

• Finger nails are short, unpolished and clean?

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen at time of inspection)?

  Yes

  No

  N/A

• Clean protective over-clothing worn in food areas only?

  Yes

  No

  N/A

• Only approved jewellery worn?

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff and suitable head covering worn by food handlers?<br><br>Beard snoods to be worn by food handlers if necessary.

  Yes

  No

  N/A

• Catering managers and staff fully aware of procedures to follow in the event of illness?

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands correctly at appropriate times?

  Yes

  No

  N/A

• Are wash hand basins correctly positioned, clean and used solely for the purpose of hand washing?

  Yes

  No

  N/A

• Are wash hand basins correctly facilitated? Hot and cold water, liquid soap and paper towels?

  Yes

  No

  N/A

• If gloves are worn, are the correct hand washing procedures followed and gloves changed at appropriate times?

  Yes

  No

  N/A

First Aid

• First aid kit properly equipped? No medications, drugs or ointments etc? Suitable supply of blue plasters?

  Yes

  No

  N/A

• First aid kit is easily accessible?

  Yes

  No

  N/A

Pest Control

• There is a Pest control contract in operation? Record the name of contractor and frequency of visits.<br><br>Manager is aware of the Pest Control procedure?

  Yes

  No

  N/A

• Pest control records show locations of all baits on a plan and COSHH data sheets?

  Yes

  No

  N/A

• Pest control contractors recommendations have been implemented?

  Yes

  No

  N/A

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc?

  Yes

  No

  N/A

• Fly screens are clean and in good condition? Un-screened doors and windows are kept closed?

  Yes

  No

  N/A

• Electric fly killers are suitably located and clean?

  Yes

  No

  N/A

• No active infestation noted?

  Yes

  No

  N/A

Food Hygiene training

• All food handlers issued and trained in Essentials of Food Hygiene prior to starting work?

  Yes

  No

  N/A

• All Chefs and Managers complete Food Safety Awareness within 1 month of starting work?

  Yes

  No

  N/A

• All Food Handlers and Managers complete Level 2 Food Safety within 3 months of starting work?

  Yes

  No

  N/A

• All Food Handlers and Managers complete HACCP and Company Policy Procedure training within 3 months?

  Yes

  No

  N/A

• Details of training are recorded appropriately on both the Training Matrix and Training Matrix: Company Policies and Procedures? Accurate New Starter and Leaver information?

  Yes

  No

  N/A

Cleaning Standards

• Suitable supply of hot water?

  Yes

  No

  N/A

• Is the structure clean? Include external areas.

  Yes

  No

  N/A

• High level areas (who's responsibility?)

  Yes

  No

  N/A

• Is equipment clean?

  Yes

  No

  N/A

• Is separate equipment available and correctly used for food and toilet areas?

  Yes

  No

  N/A

• There is dishwasher operating at an adequate temperature with detergent supply or satisfactory manual washing methods used? How is temperature obtained?

  Yes

  No

  N/A

• Cleaning schedule is adequate, implemented and reflects the general standard of cleanliness i.e. tasks have been signed off as completed when the task has been undertaken.

  Yes

  No

  N/A

• Deep clean contact in place i.e. for cleaning extractor ducting and kitchen? Records available?

  Yes

  No

  N/A

• Approved chemicals used and stored correctly?

  Yes

  No

  N/A

• Cleaning equipment is suitable, clean and in good condition?

  Yes

  No

  N/A

• Overall effectiveness of cleaning is good.

  Yes

  No

  N/A

Waste Management

• General waste removed by an authorised waste disposal company?

  Yes

  No

  N/A

• External waste area clean?

  Yes

  No

  N/A

• All waste receptacles are clean and in good condition? Internal and external?

  Yes

  No

  N/A

Sanitary Provision and staff changing

• Provision of adequate facilities for staff to change? Clean and well decorated?

  Yes

  No

  N/A

• There is secure storage for staff possessions? Personal items stored correctly?

  Yes

  No

  N/A

Maintenance

• All structure smooth, cleanable and in good condition?

  Yes

  No

  N/A

• All equipment in good condition?

  Yes

  No

  N/A

• Adequate lightening and ventilation?

  Yes

  No

  N/A

• Defect reporting system in place?

  Yes

  No

  N/A

• System for actioning urgent defects in place? Check redundant equipment or structural defects have been considered and rectified within acceptable timescales?

  Yes

  No

  N/A

Record here any significant food safety issues not recorded previously

• Other food safety issues:

  Yes

  No

  N/A

Record here any highlighted health and safety issues

• Other H&S issues:

  Yes

  No

  N/A

• Auditor Signature

  Sign