Information
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Document No.
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Client / Site
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Conducted on
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Prepared by
Persons Present
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Owner, manager, head chef & other significant persons present
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Address including post code
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Contact Tel:
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Contact email:
Food Safety Management Procedures
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Is there a documented HACCP on site? Provide date produced and the date of the last review.
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Is there a food safety policy document available and signed by an appropriate person? Provide date signed.
Allergens
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Allergen information is stored in positions accessible by all who need it? Record where & frequency of review.
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The route to the allergen information is signposted to customers either on the menu or by appropriate signage? Record how.
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Staff are trained in the allergen policies and have sufficient knowledge of the Allergen Policy & procedures when questioned?
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All staff allergen training is recorded in their personal training records?
Stages in Food Preparation Process
Delivery
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Only supplies purchased from approved supplier list are used except in exceptional circumstances which are recorded?
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Chilled food delivered @ +8 deg C or colder? Stored promptly.
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Frozen food delivered @ -12 deg C or colder? Stored promptly.
Dry Good Storage
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Dry Store room or dry store area in a clean & tidy condition? Consideration must also be given to environmental factors i.e. temperature.
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No out of date dried goods identified and strict stock rotation is being observed i.e. FIFO?
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All food is correctly labelled including decanted items/products?
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Food is stored on suitable racking off the floor and away from chemicals? All food must be suitably contained and covered.
Refrigerated / Freezer Storage
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The refrigerators are clean and well maintained?
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Temperature test medium is available in all refrigerators & used e.g. Properly labelled jelly pots indicating not to be eaten?
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High risk chilled food stored @ or below 8 deg C
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The freezers are clean and well maintained?
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Frozen food storage @ -18 deg C or colder
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Cold food on display kept below +8 deg C or 4 hour rule applied?
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A probe thermometer is used to check fridge & freezer temperatures? All probe thermometers are clean, calibrated & in working order - spare probes required?
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Food is not past manufacturers or in-house use by date?
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Food is not past manufacturers or in-house best before date?
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All food is suitably date labelled - Maximum of 3 days shelf life (day of production + 2) on all high risk foods & 3 months for in-house frozen items?
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Glassware, cardboard and wooden items are not used or suitably controlled.
FOOD PREPARATION
Sanitisation
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Adequate supplies of sanitiser available & used - check dosage concentration and contact time knowledge.
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Probe wipes available, within date and used correctly.
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Preparation takes place in a clean area with consideration given to bacterial, physical, chemical & allergenic contamination?
Initial Food Preparation
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There is a separate sink used solely for washing food or suitable controls in place?
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Disposable paper towel and not reusable cloths are used to wipe down food surfaces?
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Frozen food defrosted under refrigerated conditions?
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High risk foods kept out of refrigerated conditions as short as possible during preparation?
Cooking and reheating
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All cooking equipment and utensils are clean?<br>Consider ovens, stoves, grills, fryers & microwaves.
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All high risk food is cooked and / or reheated to 75C or 70C for two minutes?
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Food cooking and reheating temperatures are checked with calibrated probe thermometer?
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Hot food on display or kept hot is maintained at a temperature greater than 63 deg C or a two hour rule is applied?
Daily Records
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Opening Checks completed?
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Food deliveries (chilled & frozen) recorded?
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Ambient deliveries are recorded?
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All refrigerators checked and recorded twice per day?
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All freezers checked and recorded twice per day?
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High risk hot food core temperatures?
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High risk reheating core temperatures?
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Cooling time/temperatures. Blast chiller records if applicable. Cooled food is placed in a refrigerator or freezer when it reaches room temperature i.e. no greater than 25 deg C no longer than 90 minutes from the end of cooking?
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Cold food display / salad service units (if applicable)?
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High risk hot food temperatures either in food displays or in the kitchen i.e. Bain Maries?
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Cleaning schedule monitored daily & checks recorded?
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Visitor section completed if applicable.
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Maintenance issues or potentially hazardous incidents recorded?
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Closing checks?
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Records kept for 6 months?
Food Service
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All food service equipment is clean, undamaged & used correctly?
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Adequate protection for display avoiding contamination?
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Glass breakage procedures understood & operated?
Personal Hygiene Standards
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Finger nails are short, unpolished & clean?
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Good personal hygiene practices being followed (seen @ time of inspection)?
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Clean protective over-clothing worn?
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Only approved jewellery worn?
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Long hair properly tied back, including waiting staff and suitable head covering worn by food handlers? Beard snoods to be worn by food handlers if necessary?
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Catering managers and staff are fully aware of procedures to follow in the event of illness?
Hand Washing
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Do staff wash their hands correctly at appropriate times?
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Are wash hand basins correctly positioned, clean and used solely for the purpose of hand washing?
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Are wash basins correctly facilitated? Hot & Cold water, liquid soap and paper towels?
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If gloves are worn are correct hand washing procedures followed and gloves changed at appropriate times. N/A if gloves are not used.
First Aid
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First aid kit properly equipped? No medications, drugs of ointments etc? Suitable supply of blue plasters? Check expiry dates & opened sterile dressings.
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First aid kit is easily accessible?
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A qualified first aider is on site? Staff aware of procedure?
Pest Control
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Pest control contractors recommendations have been implemented?
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Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc?
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Fly screens are clean and in good condition? In-screened doors and windows are kept closed?
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Electric fly killers are suitably located and clean?
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No active infestation observed? If records are used to complete this section state date of visit/complaint.
Food Hygiene training
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All food handlers issued and trained in good hygiene guidance (level one) or Food Safety in-house equivalent?
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Food handling staff who have been employed for 3 months of more trained to level 2 in food safety?
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Details of training is recorded on individual training sheets?
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Photocopies of certificates, etc available & held on file?
Cleaning Standards
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Suitable supply of hot water?
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Is the structure clean? Include external areas.
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High level areas (who is responsible?)
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Is equipment clean? Do not include items above consider ice machines, inside dishwashers, shelving etc.
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There is a dishwasher operating at an adequate temperature with detergent supply or satisfactory manual washing methods used?
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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.
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Deep clean contract in place i.e. for cleaning extractor ducting, and kitchen? Are records available?
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Approved chemicals used and stored correctly?
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Cleaning equipment is suitable, clean and in good condition?
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Overall effectiveness of cleaning is good?
Waste Management
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General waste removed by an authorised waste disposal company
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External waste area is clean?
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All waste receptacles are clean and in good condition? Internal and external. (internal / external/ foot operated)
Sanitary Provision and staff changing
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Provision of adequate facilities for staff to change? Clean & well decorated?
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There is secure storage for staff possessions? Personal items stored correctly?
Maintenance
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All structure smooth, cleanable and in good condition?
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All equipment in good condition?
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Adequate lighting & ventilation?
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System for actioning urgent defects in place? Check redundant equipment or structural defects have been considered and rectified within acceptable timescales?
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Defect reporting system in place?
Record here any significant food safety issues not recorded previously
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Other food safety issues:
Record here any health & safety issues
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Health & safety issues:
