Food Hygiene Solutions - Food Premises v1.5.2

• 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:

Food authority requirements

• The most recent 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

Food Safety Management Procedures

• Is there a documented HACCP on site? Provide date produced.

  Yes

  No

  N/A

• Is the food safety policy document (HACCP) available and signed by an appropriate person? Provide date signed.

  Yes

  No

  N/A

• There is a hazard analysis chart covering all aspects of food handling adequately?

  Yes

  No

  N/A

• Are prerequisites including pest control, Personal hygiene, Training, Cleaning, Dealing with Complaints, Visits form enforcement officers, Maintenance and Waste management documented?

  Yes

  No

  N/A

• Control points and CCPs have been identified covering all stages in the flow diagram/hazard analysis?

  Yes

  No

  N/A

• The Records are complete and includes all required monitoring of CCPs?

  Yes

  No

  N/A

• There is documentation on Allergy Policy, Allergens & Food Businesses, Food Hygiene rules, Glass & Foreign body policy, High Risk Foods, Prep salad Raw Vegetables & Fruit, Staff Sickness policy, Use of Probe Thermometer, Thermometer Calibration?<br>

  Yes

  No

  N/A

• The HACCP Documentation has been brought to the attention of catering staff?

  Yes

  No

  N/A

• Does the HACCP cover all areas of food purchase, delivery, storage, production and service within the business?

  Yes

  No

  N/A

• Has the HACCP been reviewed? Record date of last review and when next is due.

  Yes

  No

  N/A

• Please record here if the premises carries out any particular technical type of cooking/food preparation i.e. Sous vide, smoking, sushi etc.

Allergens

• Recipe cards showing allergens have been created for all menu items?

  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

• Allergen information is stored in positions accessible by all who need it? Record where

  Yes

  No

  N/A

• Front of house have been trained in the allergen policies?

  Yes

  No

  N/A

• Front of house staff know where allergens, e.g. Sulphites, would be found? (choose any of the 14 allergens)

  Yes

  No

  N/A

• Kitchen staff have been trained in the allergen policies?

  Yes

  No

  N/A

• All staff allergen training is recorded in their personal training records?

  Yes

  No

  N/A

• There is a system in place for the regular updating of allergen information? Record date of last update/review.

  Yes

  No

  N/A

• Kitchen staff know what allergens are? e.g. A mollusc is (choose any of the 14 allergens)

  Yes

  No

  N/A

Stages in Food Preparation Process

Delivery

• There is an approved supplier list available?

  Yes

  No

  N/A

• The approved supplier list shows all current food suppliers?

  Yes

  No

  N/A

• Only suppliers off approved supplier list are used except in exceptional circumstances which are recorded?

  Yes

  No

  N/A

• Deliveries are brought to a designated area of premises for examination?

  Yes

  No

  N/A

• Delivery personnel do not enter high risk food handling areas?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food delivery temperatures recorded?

  Yes

  No

  N/A

• A dedicated probe is available for deliveries?

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded? (can be by exception)

  Yes

  No

  N/A

• Date coding & food quality checked?

  Yes

  No

  N/A

• Abused or damaged goods rejected?

  Yes

  No

  N/A

• Chilled/ frozen food stored without delay?

  Yes

  No

  N/A

Dry Good Storage

• Dry Store room or dry store area in a clean & tidy condition?

  Yes

  No

  N/A

• Food is stored on suitable racking off the floor?

  Yes

  No

  N/A

• Fabric & condition of store rooms/areas is acceptable?

  Yes

  No

  N/A

• Protective light shields (diffusers) cover all light sources?

  Yes

  No

  N/A

• Environmental factors are satisfactory? (temperature, etc)

  Yes

  No

  N/A

• There are no open dried goods?

  Yes

  No

  N/A

• Food is not stored near chemicals?

  Yes

  No

  N/A

• Where appropriate Date codes are transferred to decanted food?

  Yes

  No

  N/A

• Strict stock rotation is being observed?

  Yes

  No

  N/A

• No out of date dried goods identified?

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• The refrigerators are clean and well maintained?

  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 @ -18 deg C or colder

  Yes

  No

  N/A

• Use by date codes transferred to containers

  Yes

  No

  N/A

• Cardboard/wooden containers not used in refrigerators

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Maximum of 3 days shelf life (day of production + 2) on all high risk foods?

  Yes

  No

  N/A

• Glassware not used to store food in refrigerators

  Yes

  No

  N/A

• All stored food date labelled?

  Yes

  No

  N/A

FOOD PREPARATION

Sanitisation

• Adequate supplies of sanitiser available & used

  Yes

  No

  N/A

• There is dishwasher operating at an adequate temperature?

  Yes

  No

  N/A

• Chopping boards, knives, slicers, etc, sanitised / washed after use

  Yes

  No

  N/A

• Detergent sanitiser used in dishwasher or correct manual washing methods used

  Yes

  No

  N/A

• Food contact surfaces are sanitised?

  Yes

  No

  N/A

• Hand contact surfaces are sanitised?

  Yes

  No

  N/A

Initial Food Preparation

• There is a separate sink used solely for washing food?

  Yes

  No

  N/A

• Raw food not prepared near cooked food?

  Yes

  No

  N/A

• Vegetables, fruit and salads to be served uncooked or to be used as a garnish are where appropriate I.e. are washed in clean water before service?

  Yes

  No

  N/A

• Utensils and surfaces sanitised after use with raw food?

  Yes

  No

  N/A

• Reusable cloths are not used to wipe down food surfaces?

  Yes

  No

  N/A

• Disposable paper towels are use for cleaning/drying surfaces?

  Yes

  No

  N/A

• Frozen food defrosted under refrigerated conditions?

  Yes

  No

  N/A

• Defrosted food never refrozen

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• If a vacuum packing machine is used is it only used for raw or only used for ready to eat foods?

  Yes

  No

  N/A

• Where applicable the vacuum packing machine is clearly labelled for use with raw or ready to eat foods?

  Yes

  No

  N/A

Cooking and reheating

• No unnecessary cooking in advance?

  Yes

  No

  N/A

• If food has to be cooked in advance are suitable control measures in place and strictly followed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Probe wipes available

  Yes

  No

  N/A

• Where appropriate up to date Blast chiller records available?

  Yes

  No

  N/A

• If no blast chiller are hot foods chilled quickly - less than 90 minutes?

  Yes

  No

  N/A

• Cooling of food takes place in a clean cool area? Record where?

  Yes

  No

  N/A

• 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 the end of cooking?

  Yes

  No

  N/A

Freezing of prepared food

• There is no freezing of prepared food?

  Yes

  No

  N/A

• If prepared food frozen on site are satisfactory controls in place?

  Yes

  No

  N/A

• If prepared food is frozen on site is it appropriately labelled?

  Yes

  No

  N/A

Food display

• Cold Food on display kept below +8 deg C or 4 hour rule applied?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Temperature Monitoring Procedures

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

  Yes

  No

  N/A

• A Probe thermometer is used to check fridge & freezer temperatures?

  Yes

  No

  N/A

• Temperature checks of fridges and freezers occur at least twice a day?

  Yes

  No

  N/A

• All Probe thermometer are calibrated weekly and these calibrations are recorded?

  Yes

  No

  N/A

Daily Records

• Opening checks?

  Yes

  No

  N/A

• Food deliveries (chilled & frozen)?

  Yes

  No

  N/A

• Ambient deliveries are recorded?

  Yes

  No

  N/A

• All refrigerators?

  Yes

  No

  N/A

• All freezers?

  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

  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

• Visits by enforcement officers?

  Yes

  No

  N/A

• Maintenance issues or potentially hazardous incident issues?

  Yes

  No

  N/A

• Closing checks?

  Yes

  No

  N/A

• Food complaints?

  Yes

  No

  N/A

• Records kept for at least 6 months?

  Yes

  No

  N/A

Sous vide

• Correct equipment is available? i.e. Calibrated water bath and vacuum packing machine is available

  Yes

  No

  N/A

• Appropriate time/temperature combinations are in use?

  Yes

  No

  N/A

• Sous vide records are maintained?

  Yes

  No

  N/A

• Sous vide pouches are chilled to less than 3C in an ice bath?

  Yes

  No

  N/A

• Sous vide pouches are stored in a fridge maintaining a temperature of less than 3C?

  Yes

  No

  N/A

• Sous vide pouches are labelled with appropriate storage times I.e. Production plus 2 days unless core Pasteurisation is demonstrated?

  Yes

  No

  N/A

Sushi/sashimi

• Is fish to be served raw being frozen for a minimum of 24 hours at a temperature below -20C? Is this process documented. (Exception farmed EU salmon where freezing is not required.

  Yes

  No

  N/A

• Is the acidity of sushi rice being monitored and recorded to ensure a pH <4.6?

  Yes

  No

  N/A

• Is there a suitable pH meter on site?

  Yes

  No

  N/A

Specific microbiological issues

• There are no issues that increase the risk of cross contamination of E.coli O157 from raw meats to RTE foods?

  Yes

  No

  N/A

• There are no issues that suggest that the handling, preparation and cooking of poultry is of concern with regard to the spread, multiplication or survival of Campylobacter?

  Yes

  No

  N/A

• Ready to eat raw foods I.e. Fruit and salads are prepared in a way i.e. Washed, that reduces risk of food borne pathogens surviving on the food?

  Yes

  No

  N/A

Food Service

• Adequate protection for display avoiding contamination?

  Yes

  No

  N/A

• Display units cleaned & sanitised after use?

  Yes

  No

  N/A

• Glass breakage procedures understood & operated?

  Yes

  No

  N/A

Physical Contamination

• No loose fittings, nuts,bolts, screws, drawing pins, etc. seen above food preparation areas?

  Yes

  No

  N/A

• Notice boards not positioned above or in close proximity to food preparation areas?

  Yes

  No

  N/A

• There are no items of broken/cracked/chipped glass or hard plastic?

  Yes

  No

  N/A

Wood, Packing Materials, Cloths, Wire Wool, equipment etc.

• Wooden handled equipment not in use?

  Yes

  No

  N/A

• Wooden delivery boxes or pallets are not allowed into the food preparation areas?

  Yes

  No

  N/A

• Outer packaging i.e. cardboard not on food preparation surfaces?

  Yes

  No

  N/A

• No worn / frayed cloths, tea towels, etc?

  Yes

  No

  N/A

• Wire-wool, brillo pads, metal scourer, etc not in use?

  Yes

  No

  N/A

• Equipment in good condition?

  Yes

  No

  N/A

Complaints procedure

• Customer complaint records available?

  Yes

  No

  N/A

• Suitable investigation to customers complaints recorded?

  Yes

  No

  N/A

• No allegation of food poisoning or other significant complaint since the last audit?

  Yes

  No

  N/A

• If no, have reviews and where appropriate changes been made to the HACCP plan or procedures?

  Yes

  No

  N/A

Personal Hygiene Standards

• Finger nails are short, unpolished & clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Clean protective over-clothing worn?

  Yes

  No

  N/A

• Over-clothing not worn outside work ?

  Yes

  No

  N/A

• Personal clothing stored appropriately?

  Yes

  No

  N/A

• Only approved jewellery worn?

  Yes

  No

  N/A

• Long hair properly tied back, including waiting staff?

  Yes

  No

  N/A

• Chefs are using oven cloths appropriately? I.e for handling hot items only.

  Yes

  No

  N/A

• Suitable head covering provided & worn for all working within the food preparation area & food rooms?

  Yes

  No

  N/A

Hand Washing

• Did staff wash their hands between tasks (handling raw meat, seafood, mops, garbage, etc)?

  Yes

  No

  N/A

• Do staff wash their hands properly? I.e. Use wash basin, soap, take reasonable time and dry properly.

  Yes

  No

  N/A

• "Wash you hands now" notices displayed?

  Yes

  No

  N/A

• Bacterial soap provided at all wash hand basins?

  Yes

  No

  N/A

• Disposable paper towels provided & used to dry hands?

  Yes

  No

  N/A

Handling Food

• Serving spoons / Utensils used wherever possible?

  Yes

  No

  N/A

• Food is served on clean ceramic, glass, plastic, non corrosive metal crockery/dishes/platters or other food safe material that is either new and is used once I.e. Paper plates, or has been sanitised (possibly in a dishwasher) before use?

  Yes

  No

  N/A

First Aid

• First aid kit properly equipped? No medications, drugs of ointments etc?

  Yes

  No

  N/A

• Where appropriate staff are wearing blue waterproof plasters?

  Yes

  No

  N/A

• First aid kit is easily accessible?

  Yes

  No

  N/A

• A qualified first aider is on site?

  Yes

  No

  N/A

Staff illness

• Management fully aware of procedures to follow in the event of staff illness?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Maintenance

• Defect reporting system in place?

  Yes

  No

  N/A

• System for actioning urgent defects in place?

  Yes

  No

  N/A

• There are no redundant, broken or defective pieces of equipment in food preparation areas?

  Yes

  No

  N/A

Pest Control

• There is a Pest control contract in operation? Record the name of contractor and frequency of visits

  Yes

  No

  N/A

• Pest control records show locations of all baits on a plan?

  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

• Un-screened windows / doors kept closed?

  Yes

  No

  N/A

• Fly screens are clean and in good condition?

  Yes

  No

  N/A

• Electric fly killers are suitably located and clean?

  Yes

  No

  N/A

• Does the pest contract include maintenance of the electric fly killers? If no when were the UV tubes last changed?

  Yes

  No

  N/A

• No active infestation noted?

  Yes

  No

  N/A

Food Hygiene training

• All food handlers issued and trained in food hygiene?

  Yes

  No

  N/A

• Details of training is recorded on personal training sheets?

  Yes

  No

  N/A

• Photocopies of certificates, etc available & held on file?

  Yes

  No

  N/A

Cleaning schedule, etc

• Cleaning schedule is adequate?

  Yes

  No

  N/A

• Cleaning schedule available and implemented?

  Yes

  No

  N/A

• Schedule monitored daily & checks recorded?

  Yes

  No

  N/A

• Deep clean contract in place & included within cleaning schedule I.e for cleaning extractor ducting?

  Yes

  No

  N/A

• Deep cleaning records retained?

  Yes

  No

  N/A

• Cleaning equipment stored appropriately?

  Yes

  No

  N/A

• Cleaning equipment is clean?

  Yes

  No

  N/A

• Mops are rinsed, sanitised and allowed to dry after use?

  Yes

  No

  N/A

• Appropriate cleaning equipment is provided?

  Yes

  No

  N/A

• Cleaning equipment colour coded or not used in a manner that could result in cross contamination?

  Yes

  No

  N/A

Cleaning Standards

• Floors?

  Yes

  No

  N/A

• Under equipment?

  Yes

  No

  N/A

• Wall/floor junctions?

  Yes

  No

  N/A

• Wall surfaces to hand height (low level)

  Yes

  No

  N/A

• High level areas (who's responsibility)

  Yes

  No

  N/A

• Shelving?

  Yes

  No

  N/A

• Cooking equipment

  Yes

  No

  N/A

• Internal surfaces of refrigerators &freezers

  Yes

  No

  N/A

• Refrigerator & freezer doors seals

  Yes

  No

  N/A

• Food preparation equipment,

  Yes

  No

  N/A

• Food preparation surfaces, including chopping boards

  Yes

  No

  N/A

• Cooking utensils

  Yes

  No

  N/A

• Wash hand basins & sink units

  Yes

  No

  N/A

• There are no areas of unsatisfactory cleaning

  Yes

  No

  N/A

• Overall effectiveness of cleaning is good

  Yes

  No

  N/A

Waste Management

• Where appropriate waste of animal origin disposed of through recognised contractor

  Yes

  No

  N/A

• General waste Removed by anauthorised waste disposal company

  Yes

  No

  N/A

• Out of date or unfit food appropriately disposed

  Yes

  No

  N/A

• There is a system of recycling in place for glass/plastic/cardboard etc?

  Yes

  No

  N/A

Sanitary Provision and staff changing

• Provision of adequate facilities for staff to change?

  Yes

  No

  N/A

• Clean and well decorated?

  Yes

  No

  N/A

• There is secure storage for staff possessions?

  Yes

  No

  N/A

• There are adequate hand washing / drying facilities?

  Yes

  No

  N/A

• Hot & cold running water?

  Yes

  No

  N/A

FABRIC & STRUCTURE

External areas

• All satisfactory?

  Yes

  No

  N/A

Walls - food handling areas

• Smooth, impervious, non flaking?

  Yes

  No

  N/A

• Capable of being easily cleaned?

  Yes

  No

  N/A

• Undamaged?

  Yes

  No

  N/A

Ceilings - food handling areas

• Smooth, impervious, non flaking

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

• Lighting adequate and fittings with diffusers

  Yes

  No

  N/A

Flooring - food handling areas

• Non-absorbent

  Yes

  No

  N/A

• Anti-slip

  Yes

  No

  N/A

• Without crevices

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

Preparation Surfaces

• Non-absorbent?

  Yes

  No

  N/A

• Un damaged?

  Yes

  No

  N/A

• Capable of being cleaned?

  Yes

  No

  N/A

Miscellaneous structural/cleaning issues I.e. Bars, cellars etc.

• All other areas of food preparation/storage are satisfactory (detail any areas of non compliance)

  Yes

  No

  N/A

Record here any significant food safety issues not recorded previously

• Other food safety issues:

Health & safety issues

• There is a health & safety file on site?

  Yes

  No

  N/A

• What is the date of the H&S file?

• Safety policy is available, signed and dated? record by whom and date signed.

  Yes

  No

  N/A

Accidents

• Accident book available and properly completed?

  Yes

  No

  N/A

• There have been no reportable accidents since the last audit? If there have provide some details and whether it was properly reported.

  Yes

  No

  N/A

• Is there any pattern or significant occurrence in accidents requiring a review of the risk assessments or policies?

  Yes

  No

  N/A

Fire Safety

• Fire fighting equipment is adequate, correctly located and serviced?

  Yes

  No

  N/A

• Fire exits are not obstructed?

  Yes

  No

  N/A

• There are no significant fire safety issues?

  Yes

  No

  N/A

Electrical and Gas equipment

• All gas equipment is visually in good/safe condition?

  Yes

  No

  N/A

• All electrical equipment is in good/safe condition?

  Yes

  No

  N/A

Chemicals

• Chemicals are stored appropriately?

  Yes

  No

  N/A

• Staff have had appropriate training in use of hazardous chemicals?

  Yes

  No

  N/A

• Appropriate PPE is provided, maintained and used?

  Yes

  No

  N/A

Manual Handling

• There are no significant manual handling issues?

  Yes

  No

  N/A

• Where appropriate has suitable manual handling training been carried out?

  Yes

  No

  N/A

Hazardous Equipment

• List all hazardous equipment on site

• Is all hazardous equipment well maintained with all required guards and safety devices in place?

  Yes

  No

  N/A

• Have staff been trained in the use of this hazardous equipment?

  Yes

  No

  N/A

Miscellaneous

• There is a named and trained First aider on site?

  Yes

  No

  N/A

• There are no significant slips and trips issues?

  Yes

  No

  N/A

• Are staff welfare facilities adequate?

  Yes

  No

  N/A

Review and Record Keeping

• When was the last review? Is a review due and if so what changes to Health & Safety documentation are required?

• There have been no significant incidents recorded? If you feel there should have been then record those here.

  Yes

  No

  N/A

Record here any health & safety issues not previously recorded

• Other H&S issues:

• Auditor Name:

  Sign