Is Food premises registered with the local authority?
EHO inspection reports available & action points if any rectified
The last hygiene rating score was
Is there a documented HACCP or FSMP?
Policy documentation available, signed
Documentation brought to the attention of staff
Does the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?
Has the FSMP or HACCP been reviewed?
Recipe cards have been created for all menu items
Allergen information is stored in positions accessible by all who need it
The route to the allergen information is signposted to customers either on the menu or by appropriate signage.
Front of house have been trained in the allergen policies.
Front of house staff know where e.g. Sulphites would be found (choose any of the 14 allergens)
Kitchen staff know what e.g. A mollusc is (choose any of the 14 allergens)
There is a system in place for the regular updating of allergen information
Only suppliers off approved supplier list used?
Chilled food delivered @ +8 deg C or colder
Frozen food delivered @ -12 deg C or colder
Food delivery temperatures recorded
Condition of delivery vehicles & driver checked & recorded (can be by exception)
Date coding & food quality checked
Abused or damaged goods rejected
Chilled/ frozen food stored without delay
Dry Store room or dry store area in a clean & tidy condition
Food stored on suitable racking off the floor?
Fabric & condition of store rooms acceptable
Protective light shields (diffusers) cover all light sources
Environmental factors satisfactory (temperature, etc)
No open dried goods
Food not stored near chemicals
Date codes transferred to decanted food
Strict stock rotation being observed
No out of date dried goods identified
High risk chilled food stored @ or below +8 deg C
Frozen food storage @ -18 deg C or colder
Defrosted food never refrozen
Use by date codes transferred to containers
Food not stored in open containers
Cardboard/wooden containers not used in refrigerators
Maximum of 3 days shelf life (day of production + 2) on all high risk foods?
Glassware not used to store food in refrigerators
All stored food date labelled?
Food containers sanitised before use
Adequate supplies of sanitiser available & used
Chopping boards, knives, slicers, etc, sanitised / washed after use
Detergent sanitiser used in dishwasher or correct manual washing methods used
Raw food not prepared near cooked food & utensils/surfaces sanitised between each use
Disposable towels used to wipe down food surfaces
Frozen food defrosted under refrigerated conditions
High risk foods kept out of refrigerated conditions as short as possible during preparation
If a vacuum packing machine is used is it only used for raw or only used for ready to eat foods?
No unnecessary cooking in advance?
If food has to be cooked in advance are suitable control measures in place and strictly followed?
Blast chiller available?
Blast chiller records available?
If no blast chiller are hot foods chilled quickly - less than 90 minutes
No freezing of prepared food
If prepared food frozen on site are satisfactory controls in place?
If prepared food frozen on site is it appropriately labelled?
Cold Food on display kept below +8 deg C or 4 hour rule applied?
Probe wipes available
Temperature test medium available in all refrigerators & used
Probe used to check fridge & freezer temperatures
Temperature checks at least twice a day?
Probe calibrated weekly & checks recorded
Food deliveries (chilled & frozen)
High risk hot food core temperatures
Cold food display / salad service units (if applicable)
Records kept for at least 6 months
Correct equipment i.e. Calibrated water bath and vacuum packing machine is available
Adequate protection for display avoiding contamination
Display units cleaned & sanitised after use
Glass breakage procedures understood & operated
No loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas
Notice boards not positioned above or in close proximity to food preparation areas
Wooden handled equipment not in use
Outer packaging i.e. cardboard not on food preparation surfaces
No worn / frayed cloths, tea towels, etc
Wire-wool, brillo pads, metal scourer, etc not in use
Equipment in good condition?
Customer complaint records available
Suitable investigation to customers complaints recorded?
All food handlers issued and trained in good hygiene guidance (level one)
Finger nails are short, unpolished & clean
Good personal hygiene practices being followed (seen @ time of inspection)
Clean protective over-clothing worn
Over-clothing not worn outside work
Personal clothing stored appropriately
Only approved jewellery worn
Suitable head covering provided & worn for all working within the food preparation area & food rooms
Long hair properly tied back, including waiting staff
Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).
Do staff wash their hands properly (hands are washed or gloves are changed at critical points)
"Wash you hands now" notices displayed in WC areas
Bacterial soap provided at all wash hand basins
Disposable paper towels provided & used to dry hands
Serving spoons / Utensils used wherever possible
First aid kit properly equipped?
Management fully aware of procedures to follow in the event of staff illness
Catering staff fully aware of procedures to follow in the event of illness
Defect reporting system in place
System for actioning urgent defects in place
Pest control contract in operation
Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc
Un-screened windows / doors kept closed
Fly screens are clean and in good condition
Electric fly killers are suitably located and clean
No active infestation noted
Food hygiene training given during induction
Managers & all food handling staff fully trained in appropriate safety & hygiene requirements
Details recorded on personal training sheets
Photocopies of certificates, etc available & held on file
Cleaning schedule on display & implemented
Schedule monitored daily & checks recorded
Deep clean contract in place & included within cleaning schedule
Deep cleaning records retained
Utensils storeage appropriate
Cleaning equipment colour coded
Floors & walls / floor / equipment junctions
Wall surfaces to hand height (low level)
High level areas (who's responsibility)
Internal surfaces of refrigerators &freezers
Refrigerator & freezer doors seals
Food preparation equipment,
Food preparation surfaces, including chopping boards
Wash hand basins & sink units
There are no areas of unsatisfactory cleaning
Overall effectiveness of cleaning is good
Waste of animal origin disposed of through recognised contractor
General waste Removed by anauthorised waste disposal company
Out of date or unfit food appropriately disposed
Provision of adequate facilities for staff
Clean and well decorated?
Provision of suitable washing / drying facilities
Hot & cold running water
Adequate facilities provided
Smooth, impervious, non flaking
Capable of being easily cleaned
Smooth, impervious, non flaking
Capable of being thoroughly cleaned
Lighting adequate and fittings with diffusers
Coved at wall joints
Capable of being thoroughly cleaned
Capable of being cleaned?
All other areas of food preparation/storage are satisfactory (detail any areas of non compliance)
There are no significant health & safety issues
There are up to date gas inspection reports?
There are up to date with PAT?
Safety policy available, up to date and relevant to location?
Risk assessments available, up to date and relevant?
Health & safety law poster displayed?
Employers liability insurance displayed?
Accident book available and properly completed?
There are no significant fire safety issues?
An asbestos plan is available?
COSHH data sheets and risk assessments are available on site?
Fire Risk assessments are available and suitable and sufficient?