Food Premises Intervention Report (Food Safety & Hygiene (England) Regulations 2013: EC Regulation: 852/2004) -v.5 May 2020

Title Page

Document No.
Food Business Operator (registered name):
Premises Name:
Conducted on
Prepared by
Address
Personnel seen/interviewed:

Important information: Type of intervention: The principle law under which this intervention was carried out:

Type of intervention:
- Inspection
- Partial inspection
- Audit
- Verification & surveillance (including monitoring/revisits)
- FHRS: Rerating
- Sampling visit
- Covid-19 Surveillance (Remote intervention)
Food Safety and Hygiene (England) Regulations 2013; Food Information Regulations 2014, EC Regulations No. 852/2004, 178/2002, 1169/2011
This is not a formal enforcement notice; however, it may contain matters which are legal requirements that need to be addressed in order to comply with the law.

Legal requirements/ non-compliances are highlighted in the various section of the report in red and orange. Unless otherwise stated, these require your immediate attention.

Following a food hygiene inspection those businesses included in the scheme will be issued with a food hygiene rating. Priority action/improvements are summarised in the food hygiene rating section (where you did not achieve the best 5 rating).

Certain other sections of the report are relevant to the food hygiene rating and provide more detail on corrective actions or observations made at the intervention. These are the sections on:

• Food hygiene and safety procedures;
• Cleanliness and structural compliance;
• Food Safety Management and Confidence in management;
This report only covers the areas inspected at the time of the intervention and does not indicate compliance with all relevant statutory provisions.; it is your responsibility to ensure any necessary approvals.
If you have any issues or queries relating to the intervention, please contact the inspecting officer in the first instance on the contact details given. If you are not satisfied that your query/issue has been resolved then you can contact the Commercial Environmental Health Team Manager, by emailing publicprotection@cityoflondon.gov.uk or telephoning 020 7332 3630 You can also follow the formal safeguard procedures detailed in the food hygiene rating section.
Disclaimer:

The City of London Corporation is committed to the highest standard of quality information and every attempt has been made to ensure the information in this report is accurate and that it reflects the matters observed or which came to the attention of the inspector(s) during the time of the inspection, audit.

The City of London gives no warranty as to the accuracy of the information and accepts no liability for any loss, damage or inconvenience caused as a result of reliance onsuch information.

The food hygiene rating scheme is not an endorsement of current standards but reflects the score we awarded a business at the time of their inspection. Nevertheless, we try very hard to make sure the information available is correct and in the case of the food hygiene rating scheme adheres to the FSA's Brand Standard.
Confidentiality Statement:

Under the Freedom of Information Act the public have the right to request any recorded information held by public authorities, such as the City of London Corporation. This includes information held in this report but subject to relevant exemptions and public interest tests and Data Protection law.

Business Information

Add a photograph(s) of the business frontage (if applicable)
Is the premises appropriately registered?
- Yes
- N/A- This is a new business with no history
- No
Corrective Action: This food business must be appropriately registered. This is so we know who the operator is and we have an understanding of your businesses activities. Register at: https://register.food.gov.uk/new/city-of-london This is a new registration service - your feedback will help it to improve, https://goo.gl/forms/WB5adxvWQdDIfVvs2 You should also ensure that we always have up-to-date information on your establishment(s), including by notifying any significant change in activities and any closure of any establishment. Regulation (EC) No. 852/2004- Article 6 (2)
- Time scale: Complete immediately

History and file check

Premises file available and previous history checked
- Yes
- N/A- This is a new business with no history
- No
Why couldn't the information be checked?
What are the opening times for the business?
- Daytime
- Evening
- Late Night (Night time economy)
- Seasonal operation (specify)
- Intermittent (e.g. Event catering)
- Monday-Friday
- Saturday
- Sunday
Are there any outstanding items from the previous inspection?

Previous risk rating

Is the previous Food Hygiene Rating sticker displayed by the business

Primary Authority:

Does this business have a Primary Authority Partnership?
Primary Authority allows a business to form a partnership with a local authority (known as the primary authority). The primary authority can provide you with assured, consistent regulatory advice that makes it simpler and easier to comply with environmental health, trading standards and fire safety legislation. Other enforcing authorities should respect this advice when regulating a business.
Is there an Inspection Plan?
An inspection plan sets out how enforcing officers should undertake inspection activity at a business in a Primary Authority partnership.

Contact details

Does the business have a head office
Is the Head Office contact information correct on our records?
Address:
Premises Telephone number:
Email contact address:

Covid-19 Procedures

The Health Protection (Coronavirus, Restrictions) (England) Regulations 2020 require the closure of particular businesses. Restrictions are also imposed on businesses which are permitted to remain open. It is important that we all follow the Government guidelines to limit the spread of coronavirus. Where workplaces are open precautions need to be taken to reduce risks to both the workers and the public.
Where you are unable to introduce measures to control the risk from coronavirus you might need to consider closing your business.
As an employer, you must protect people from harm. This includes taking reasonable steps to protect your workers and others from
Coronavirus. The process starts with a risk assessment and it’ll help you manage risk and protect people. You must:
> identify what work activity or situations might cause transmission of the virus;
> think about who could be at risk;
> decide how likely it is that someone could be exposed;
> act to remove the activity or situation, or if this isn’t possible,control the risk.
The following checklist will help you to put in place measures in your workplace to keep both employees and customers safe.

Employee Safety

Employees are encouraged to work at home wherever this is possible.
Where staff are required to be at work there has been an assessment of the steps needed to reduce the risks from Covid-19. https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19
The assessment should include the risk of transmission between staff and any customers and other people.
Further information
There are a number of general considerations for assessing Covid-19 transmission and exposure
The steps you identify should follow the expected hierarchy of risk controls.
Further information on a hierarchy of control model for Covid-19
The information in this section will further assist you with the steps that should be considered. Government has also produced detailed guidance for certain types of businesses. This is supplemented in some cases by industry and professional bodies.
The Institute of Occupational Safety & Health (IOSH) have produced further guidance on risk assessment. https://www.iosh.com/media/7811/iosh-risk-assessment-guide.pdf
The required steps have been put in place.
Employees have been provided with up-to-date information on COVID-19 and protective behaviours.
NHS advice: Employees should know;  How to check if they have Coronavirus symptoms https://111.nhs.uk/covid-19/  What to do if they or someone they live with has symptoms of Coronavirus, https://www.nhs.uk/conditions/coronavirus-covid-19/what-to-do-if-you-or-someone-you-live-with-has-coronavirus-symptoms/  How to treat Coronavirus symptoms at home, https://www.nhs.uk/conditions/coronavirus-covid-19/what-to-do-if-you-or-someone-you-live-with-has-coronavirus-symptoms/how-to-treat-coronavirus-symptoms-at-home/  What to do if they have come into contact with someone who has symptoms or is positive for Coronavirus (e.g. from Contact Tracing)
Provide information and communicate with employees on a regular basis to remind them to follow social distancing advice, to wash their hands regularly and to follow hygiene practices and workplace controls* see below.
Anyone who is sick with COVID-19 symptoms or who needs to self-isolate (if family members or contacts have symptoms) is required to stay at home, https://www.gov.uk/government/publications/covid-19-stay-at-home-guidance

Travel

How employees travel to work has been considered and if this is likely to expose them to increased risk? This is a real issue in central London where many people rely on public transport.
Further guidance is available from Government, https://www.gov.uk/government/collections/coronavirus-covid-19-transport-and-travel-guidance?utm_source=061b498b-d08e-400d-a447-5b59202d8b6e&utm_medium=email&utm_campaign=govuk-notifications&utm_content=daily
Government have produced a safer travel information sheet https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/884507/passenger-guidance-infographic-document.pdf
Check the latest travel information and find out TfL are responding to coronavirus, https://tfl.gov.uk/campaign/coronavirus-covid-?intcmp=62419&cid=email_Coronavirus+update+16052020-list+of+the+busiest+times+and+places+on+our+Tube+and+rail+network

Screening & Absence Management

Screening measures have been introduced for staff. This includes use of the new Government Contact Tracing App (when it is introduced)
Sick leave policies are flexible for Covid-19 and employees are aware of these policies.
Doctor’s note are not required for employees who are sick to validate illness or to return to work.
NHS 111 isolation notes are used, https://111.nhs.uk/isolation-note/
There are flexible policies that permit staff to stay home to care for a sick family member
Employees who are at higher risk from coronavirus (COVID-19) have been identified.
According to the NHS there are two groups. Those who are at:
1. Moderate risk (clinically vulnerable groups) include;
aged 70 or older (regardless of medical conditions).
under 70 with an underlying health condition (i.e. anyone instructed to get a flu jab as an adult each year on medical grounds).
These individuals will need to be particularly stringent in following social distancing measures.
2. High risk (clinically extremely vulnerable)
Specific individuals who are at high risk are to be ‘shielded’ and will have received a medical letter informing them to isolate themselves.
It is important that these employees stay at home and follow the additional advice for this group

Hand Hygiene

Suitable and sufficient hand-washing stations are provided; they have soap, water and an hygienic means to dry hands -
Why are they not provided?
 Where facilities to wash hands are not available, hand sanitiser should be used (over 60% alcohol recommended).
All staff to wash their hands regularly using soap and water for at least 20 seconds, particularly after blowing their nose, sneezing or coughing, before/after using shared equipment and prior to eating.
Encourage staff to use the hand wash facilities and/or hand sanitiser. Posters to remind people can help, https://coronavirusresources.phe.gov.uk/hand-hygiene/resources/

Respiratory Hygiene:

Encourage staff to practice good respiratory hygiene
 Workers should cover any coughs or sneezes with a tissue, then dispose of the tissue in a bin and immediately wash their hands. Anyone with a persistent cough should not be at work.
Posters to remind people can help, Coughs and sneezes spread diseases; Catch it, Bin it, Kill it, https://www.england.nhs.uk/south/wp-content/uploads/sites/6/2017/09/catch-bin-kill.pdf

Workplace controls

The steps you identify should follow the expected hierarchy of risk controls.
Where the guidelines, e.g. on social distancing cannot be followed in full in relation to a particular activity, the business has considered whether that activity needs to continue for the business to operate, and, if so, take all the mitigating actions possible to reduce the risk of transmission.
Consider and adapt the layout of your premises.
Can employees be kept physically separated e.g.by tables and other barriers.
Can equipment and fittings be re-arranged to help with separation and to accommodate social distancing.
Where possible allocate work spaces to employees that are at least 2 metres apart, these could be marked out with tape.
Have you identified the places where people find it difficult to avoid one another? So called pinch points (e.g. security entrances, lifts, stairs, lobbies, canteens, toilets, hot desks, walk in chillers).
Consider shift working or the staggering of processes which would enable staff to continue to operate both effectively and wherever possible at a safe distance (more than 2 metres) from one another.
Smooth out any ‘pinch points to reduce pressure on people trying to avoid each other.
Stagger on-premises hours to reduce public transport use during peak periods; this can provide benefit to employees, businesses and the wider public effort.
Maintain dedicated work teams (cohorting) and keep the number of members as small as possible.
Where it is not possible to remain 2 metres apart, employees could work side by side or facing away from each other, rather than face to face. Your assessment needs to think carefully about this type of arrangement and how it can be made to work safely.
Increase the ventilation within the premises by mechanical or natural means e.g. opening doors and windows.

Cleaning & Disinfection

You should already have routine cleaning regimes in place for the premises, these can be carried on as normal, but
Increase the frequency of cleaning and disinfection with a suitable sanitiser/ antibacterial cleaner.
Identify frequent hand contact points such as door handles, switches, shared touchscreens, handrails, lift call buttons, push plates on doors, toilet flushes, hand towel dispensers and taps and the like. Increase the frequency of cleaning and disinfect these touch points.
Increased attention to shared equipment such as keyboards and desk surfaces. These hand contact points should be cleaned and then disinfected using a chemical capable of inactivating viral contaminants.

Takeaway and other food provision

Government advice to the sector, https://www.gov.uk/government/publications/covid-19-guidance-for-food-businesses
Government have now issued further detailed advice which applies to any food preparation or food service setting where food is sold for takeaway or delivery, https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/restaurants-offering-takeaway-or-delivery#takeaways-3-3
Consider the way food is prepared and by whom.
Consider limiting your food provision to make workplace Covid-19 controls more effective
Introduce telephone, email and internet ordering to limit public access to the premises.
Provide a delivery service to the public to limit access to the premises.
If a click and collect service is offered, provide a designated collection time for each customer.
Display a sign/poster at the entrance to remind customers of the rules you have, to protect your staff and them. No one should enter the premises if they have symptoms.
Provide sanitiser with an alcohol content of at least 60% for customers/staff to clean and disinfect the basket/trolley handle and to sanitise hands.

Retail

Government advice to the sector
Where the public access the premises introduce control measures to implement the 2 metre social distancing
Assess the size of the store and its layout, this will enable you to calculate the number of customers who can reasonably follow 2m social distancing.
Ensure frequent cleaning and disinfection of shared touch points including hand-held checkout devices, keypads at check out, fridge/freezer handles, escalator and staircase handrails, on site ATMs, trolley and basket handles.

Shop Floor and Till Areas

Staff may need to act as stewards to advise customers on social distancing.
Use floor markings inside to facilitate compliance with the social distancing advice of 2 metres, particularly in the most crowded areas and where queueing is likely.
Place clear signage throughout the store reminding customers of the social distancing measures and asking them to follow these rules.
Review the layout of the store to ensure aisles/walkways are as clear as possible to accommodate 2m social distancing, including the removal of promotional fixtures if necessary.
Consider one-way systems using floor markings and signage to highlight system and direction.
Make regular announcements to remind staff and customers to follow social distancing advice.
Erect physical barriers at till points using flexiplastic to provide a barrier for those working on the tills. These should be included in store cleaning programmes.
If necessary, use staff to manage the flow of customers to checkouts.
Leave non-essential doors open to minimise the number of people who touch them. This does not apply to fire doors.
Consider limiting the number of customers in enclosed spaces such as lifts.
Remove promotions and features where customers are likely to congregate, such as product demonstrations.
To limit congestion, consider restocking/replenishing only outside of store opening hours. If replenishment must be done in opening hours, assess how this can be done without compromising employee or customer safety.
Close the premises if it becomes too busy.

Till, payment and collection areas

Customer order collection points should be set up to ensure the 2m separation either by floor markings or by limiting the number of customers that can wait at a time.
Self-checkout touch screens/keypads – If these remain in operation a member of staff must be available to regularly wipe these areas. Ideally between each use.
Where till points are close together, consider closing every other till point. Assess whether this is also necessary for self-scan tills.
Customers should not be directly in front of the till operator. Options to control risk include:
 A ‘sneeze screen’ barrier to protect both customers and the till operator.
 An exclusion zone around the till area with a customer notice ‘Please stand behind the line while being served’
Contactless payments are encouraged.
 Place a sign at the till ‘Please use contactless payment if you are able to do so’.
 Contactless payment is available for purchases up to £45’

Outside the store

 Maintain queue control outside of shops and other essential premises so that the 2 metre rule is observed by those waiting in the queue – customers should not be allowed to congregate or loiter.
 Place markings outside the store to assist correct queue spacings.
 Speak to nearby premises to work together to manage possible shared queuing areas.
 Consider whether temporary barriers should be available in case it is necessary to stop people joining a queue.
 Schedule deliveries to avoid crowding in delivery areas.
 Use a colleague to meet customers, explain the social distancing requirements and control the number of customers entering store at any one time. In some circumstances, that colleague may need to be SIA licensed.

A word on face coverings and PPE

Government advice to the public, https://www.gov.uk/government/news/public-advised-to-cover-faces-in-enclosed-spaces
There are some circumstances when wearing a face covering may be marginally beneficial as a precautionary measure. The evidence suggests that wearing a face covering does not protect you, but it may protect others if you are infected but have not developed symptoms.
Face coverings are therefore not PPE (Personal Protective Equipment is designed to protect the user).

Offices

Government has produced detailed guidance for people who work in or run offices and similar indoor environments. This guidance is particularly relevant for many City of London premises, https://www.gov.uk/guidance/working-safely-during-coronavirus-covid-19/offices-and-contact-centres

Working From Home

Assess who can do their jobs from home. Give those workers the option to do so.
Provide guidance to your workers on how to set up a safe home office environment.
Require workers to complete a self‑assessment checklist to ensure they comply with good ergonomic practices
Appoint a contact person in your business that workers can talk to about any concerns.
Who is this person?
Set up ways to communicate with workers online and communicate with them regularly.
Provide information to workers about the supports available to them, for example through an employee assistance program.

Nature of operation & food produced

Nature of operation/ Food sold

How should the food business be categorised?
- H01-Restaurant Cafe Canteen
- H02-Hotel-Establishment providing catering only to customers staying with them
- H03-Pub Club-
- H04-Take away-Establishment providing convenience foods primarily for consumption off the premises
- H05-Caring establishment
- H06-School College
- H07-Mobile food unit-operating from a mobile or non-permanent structure
- H08-Other Caterer (Vessels, Home caterers,selling direct to consumers, Community Centres, WoCo's)
- G01-Supermarket inc. all chains
- G02-Retailer Small
- G03-Retailer other
Describe the nature of the food business operation? [Aim to identify all the main food related activities undertaken by the business in this or the following sections]
Does this business supply food to other food establishments?
Does the business have a traceability system for the products it supplies?
Is Approval required?
Does this business import food directly (from 3rd countries)?
Provide details:
What are the opening times for the business?
- Daytime
- Evening
- Late Night (Night time economy)
- Seasonal operation (specify)
- Intermittent (e.g. Event catering)
- Monday-Friday
- Saturday
- Sunday
Further comments:

Potential Hazard:

Type of food and Method of handling
- 40- Manufacturers of high-risk food, wholesalers and packers who re-wrap or re-pack high-risk foods. In this context, high-risk foods may be regarded as foods which support the growth of micro-organisms and are ready to eat without further treatment that would destroy pathogenic microorganisms or their toxins.
- 30- Preparation, cooking or handling of open high-risk foods by caterers and retailers, except caterers that prepare typically less than 20 meals a day (see 10).
- 10 Preparation, cooking or handling by small caterers of open high-risk foods but serve less than 20 meals on a single day; Handling of pre-packed high-risk foods; Other wholesalers and distributors not included in the categories above; Manufacture or packing of foods other than high-risk; Establishments involved in the filleting, salting of fish for retail sale to the final consumer
- 5 Retail handling of foods other than high-risk, and other ambient shelf stable products. Any other businesses not included in the categories above.

Method of processing

Identify key 'risk' processes/methods and activities
- 20- Lightly processed risky foods, e.g ; LTTC burgers; sushi; tartare; meat/fish carpaccio
- 20- Sous vide processing (with no other CCP)
- 20- Vac packing raw and RTE foods
- 20- Other processing with potential for public health risk, e.g. Cold smoking; fermentation/air drying of meat
- 0- No specific methods of processing captured by 5.6.1.B of the Food Law Code

Consumers at risk

Consider the number of consumers likely to be at risk and the potential geographical extent of any incident if there was a failure in food hygiene and safety
- 15 - This business is involved in manufacturing, distribution, packing or wrapping operations of food that is distributed nationally or internationally
- 10 - This business serves a substantial number of customers (1000+), including a significant proportion from outside the local area (e.g. A typical large City caterer)
- 10 - This business is involved in manufacturing, distribution, packing or wrapping operations of food that is distributed regionally
- 5 - This business serves the local area only or less than 1000 customers per day
- 0 - This business is very small typically supplying less than 20 consumers per day
Production and/or service of high risk foods where the ultimate consumer includes a number of people likely to be more susceptible to the effects of poor food hygiene
Are High Risk foods produced for vulnerable groups?
Add an additional 22 to the potential hazard score

Food Hygiene Rating

Summary: Compliance Hygiene and Safety

How hygienically the food was handled – where applicable how it was prepared, cooked, re-heated, cooled and stored;
Overall assessment: Hygienic food handling. Hygienic handling of food including, where applicable, preparation, cooking, re-heating, cooling and storage
- 0 -High standard of compliance
- 5 -Good standard of compliance; only minor issues
- 10 - Generally satisfactory with standards at least maintained but some non-compliance
- 15 - Inadequate implementation of required standards/controls; some major non-compliance
- 20 - Poor standard of compliance; major and wide spread non-compliance
- 25 - Very poor standards; almost total non compliance
Summary of the main issues identified:
- All necessary control measures in place to prevent cross-contamination
- Safe food preparation, cooking, reheating, cooling and storage of food demonstrated
Summary of action required to improve rating and/or the main issues identified:
- Only minor lapses in food hygiene and safety procedures.
- All necessary control measures in place to prevent cross-contamination.
- Safe food preparation, cooking, re-heating, cooling and storage of food demonstrated
- Some minor follow-up action identified for food business operator (in relation to issues that are not critical to food safety) in relation to food handling practices and procedures, staff personal hygiene or temperature control.
Summary of action required to improve rating and/or main issues identified
- Standards being maintained or improving
- Some lapses in food hygiene and safety procedures.
- Adequate control measures in place to prevent cross-contamination
- Generally satisfactory food preparation, cooking, reheating, cooling and storage of food demonstrated
- Some lapses evident over short periods
- Follow-up action identified for food business operator in relation to food handling practices and procedures, staff personal hygiene or temperature control. Issues are not currently critical to food safety but they could put consumers at unacceptable risk if not addressed.
Summary of action required to improve rating and/or the main issues identified:
- Standards are not acceptable
- Inadequate implementation of some of the control measures required to prevent cross-contamination
- Some major non-compliance with requirements for safe food preparation, cooking, re-heating, cooling or storage of food identified
- Standards being maintained or improving.
- Follow-up action identified for food business operator – to address all identified non-compliances within stipulated timescale.
Summary of action required to improve rating and/or the main issues identified:
- Poor standard of hygienic food handling, temperature control and staff personal hygiene and major improvements required.
- Inadequate implementation of many of the control measures required to prevent cross-contamination
- Major and widespread non-compliance with requirements for safe food preparation, cooking, re-heating, cooling or storage of food identified
- Follow-up action identified for food business operator – to address all identified non- compliances as a matter of urgency within stipulated timescale.
- Widespread and significant risks.
Summary of action required to improve rating and/or the main issues identified:
- Very poor food hygiene practices, serious food contamination risks, inadequate temperature control for high-risk foods and major improvement needed in all areas.
- Serious food contamination risks, inadequate temperature control for high-risk foods and major improvement needed in all areas.
- Failure to apply any of (i.e. all) the control measures required to prevent cross-contamination.
- Almost total non-compliance with requirements for safe food preparation, cooking, re-heating, cooling or storage of food identified.
- Evidence of almost total non-compliance with the compliance elements of industry guides to good hygiene practice (that have been recognised formally by the FSA) on food handling practices and procedures, staff personal hygiene and temperature control.
- You must take immediate and significant action in respect of all serious risks.
- Consideration of prohibition procedures (closure of all or part of the business) has been considered

Summary: Cleanliness and Structural Compliance

The condition of the structure of the building(s) – their cleanliness, maintenance, layout, lighting, ventilation and other facilities;
Overall assessment: Cleanliness and condition of facilities and building(s) including where necessary having appropriate layout, ventilation, hand washing facilities and pest control to enable good food hygiene.
- 0 -High standard of compliance
- 5 -Good standard of compliance; only minor issues
- 10 - Generally satisfactory with standards at least maintained but some non-compliance
- 15 - Inadequate implementation of required standards/controls; some major non-compliance
- 20 - Poor standard of compliance; major and wide spread non-compliance
- 25 - Very poor standards; almost total non compliance
Summary of the main issues identified:
- No repairs required and no potential improvements identified, or robust procedures in place for ongoing rectification of minor repairs.
- Premises and equipment clean and in good condition.
- Evidence of effective pest control and waste disposal provision.
Summary of action required to improve rating and/or the main issues identified:
- Only minor repairs required.
- Some potential improvements identified in structural and/or equipment cleaning but procedures are in place
- Evidence of adequate pest control and waste disposal provision.
- Appropriate facilities (structure and equipment) provided
Summary of action required to improve rating and/or the main issues identified:
- Generally satisfactory standard of structural and equipment cleaning.
- Fairly well maintained and in reasonable repair.
- Appropriate facilities provided with some issues of non-compliance.
- Standards being maintained or improving.
- Some repairs may be required.
- Evidence of satisfactory pest control.
- Evidence of satisfactory waste disposal provision.
Summary of action required to improve rating and/or the main issues identified:
- Significant improvements needed in standard of structure and equipment cleaning.
- Significant improvement required in maintenance and repair.
- Significant improvement needed in hand and equipment washing facilities.
- Poor design layout potentially leading to cross-contamination and to food safety being compromised.
- Major non-compliance with structural requirements (e.g. may be some damaged work surfaces, some significant dirt).
- Evidence of pest activity
- Evidence for inadequate waste disposal provision.
Summary of action required to improve rating and/or the main issues identified:
- Major and widespread non-compliance with structural requirements.
- Major and widespread non-compliance with structural and/or equipment cleaning requirements
- Poor design layout that is likely to lead to cross-contamination and to food safety being compromised.
- Evidence of pest infestation
- Evidence of inadequate waste disposal provision.
Summary of action required to improve rating and/or the main issues identified:
- Almost total non-compliance with structural and or cleaning requirements.
- Insufficient space in which to operate safely.
- Evidence of widespread pest infestation
- Evidence of totally unsatisfactory waste disposal provision.

Summary: Confidence in Management

How the business manages and records what it does to make sure food is safe.
Overall assessment: Management of food safety: System or checks in place to ensure that food sold or served is safe to eat, evidence that staff know about food safety, and the food safety officer has confidence that standards will be maintained in future.
- 0 - Highly confident-Evidence of meeting (or exceeding) all the necessary legal requirements securely and consistently
- 5 - Confident-Evidence of effective management and compliance with legal requirements; only minor issues noted
- 10 - Generally satisfactory management and understanding of standards; some issues of non-compliance
- 20 - Significant improvement(s) needed in management and control and understanding of the required standards
- 30 - Major and wide-spread non-compliance; poor track record; poor understanding, no real appreciation/acceptance of risk
Summary:
- Food safety management/procedures in place.
- Hazards understood, properly controlled, managed and reviewed.
- Food safety management records appropriate and maintained. All staff suitably supervised, instructed and/or trained.
- Excellent track record.
Summary of action required to improve rating:
- Food safety management/procedures in place.
- Hazards understood, properly controlled, managed and reviewed.
- Food safety management records appropriate and are generally maintained.
- Staff suitably supervised, instructed and/or trained with good general staff knowledge and new staff receiving induction training.
- Good track record.
Summary of action required to improve rating:
- Generally satisfactory food safety controls in place.
- All significant hazards understood and controls in place.
- Food safety management records appropriate and are generally maintained but some deficiencies/gaps identified.
- Staff generally suitably supervised, instructed and/or trained but there may be some minor issues.
- Satisfactory track record.
Summary of action required to improve rating:
- Food safety management/ documented procedures inappropriate or inadequate or little or no progress made since the last intervention.
- Significant hazards not fully understood and not all controls in place.
- Significant improvements in food safety procedures/ implementation of controls required.
- Some staff not suitably supervised, instructed and/or trained.
- Varying track record.
- Some reluctance to recognise and accept need for food safety and hygiene controls.
Summary of action required to improve rating:
- No evidence of food safety management/documented procedures.
- Significant hazards not understood and no effective controls in place.
- Staff not suitably supervised, instructed and/or trained and no appreciation of food hazards or controls.
- Poor track record.
- Does not recognise or accept need for food safety hygiene and controls.

Food Hygiene Rating, FHRS

The Rating of the Premises is:
- 0- Urgent Improvement Necessary
- 1 - Major Improvement Necessary
- 2- Improvement Necessary
- 3- Generally Satisfactory
- 4- Good
- 5- Very Good

Your food hygiene rating is important

 It is part of a national, Food Hygiene Rating, Scheme;
 The result is published on a national website, http://ratings.food.gov.uk/ Ratings of 5 will appear on the site in 7-10 working days, others will take up to 35 working days.
 It gives consumers (and other businesses) information about the hygiene standards we found at the time we inspected your business.
Details of how ratings are calculated are given below and in this report.The rating given depends on the overall score you achieved and the highest permitted individual score (the area(s) that needed improving the most), this is explained below.
A sticker with your rating is provided for you to display; tell your customers how good your hygiene standards are by putting the sticker in the window or main public entrance.
http://ratings.food.gov.uk/

Request to publish a rating early

After an inspection, the rating will be uploaded so that it is published.

Ratings of '5 - very good' will be published as soon as the information is uploaded (weekly). Ratings of 0 – 4 will be published after the Appeal period.

A business owner or manager can request that a lower rating is published before the end of the appeal period. This request must be made in writing and it must include all the relevant information.

A copy of the form can be found here: https://www.food.gov.uk/sites/default/files/media/document/early-publication-of-rating-request-form-england.docx

Safeguards

Safeguards: There are four:
1. If you consider that the rating given is unjust, you may appeal to our lead officer for food Mr Peter Brett, or in his absence another linemanager. Email: publicprotection@cityoflondon.gov.uk or telephone 020 7332 3630.
https://www.cityoflondon.gov.uk/business/environmental-health/food-safety/Documents/FHRS-Appeal-Form.pdf
2. You can also request a re-rating if you believe you have completed the necessary work and improved compliance with legal requirements; hygiene standards in your premises will then be reassessed with a view to giving you a new and hopefully higher food hygiene rating before the next inspection. There is a charge for re-rating requests.
https://www.cityoflondon.gov.uk/business/environmental-health/food-safety/Documents/rerating-request-1-02-19.pdf
3. You can post a right to reply which the public can see when they view your entry on the national food hygiene rating site. This can be used to tell them the improvements you have made.
https://www.cityoflondon.gov.uk/business/environmental-health/food-safety/Documents/right-to-reply-form.pdf
4. If the rating you have received is worse than the previous rating, it is important that you ensure that any display of the previous rating is removed immediately, unless of course you are planning to appeal. Displaying a rating that is higher than the one you are entitled to display is classed as a 'misleading action' under the Consumer Protection From Unfair Trading Regulations 2008. It is a criminal offence to display an incorrect rating and this is a matter that may be investigated by the Trading Standards Service.

Sign Off

Signature:

Food Safety Management & Confidence in Management

Confidence in Management: Assessment

This part of the assessment considers whether a business' food safety management and it's control procedures are appropriate for the type of food operation, with the identification of the correct hazards and their control.
Further information on our assessment of confidence
Our assessment is designed to elicit a judgement on the likelihood that satisfactory compliance will be managed and maintained in the future; relevant underlying factors are considered and the appropriate hygiene flexibilities that might be applicable.

Where it is appropriate the assessment will include an element of corporate management (company wide systems and processes) and their local management (implementation).

Food Safety Management: Is there a valid system?

The part of the inspection process is designed to assess if your business has a suitable, practicable system to manage food safety.
Further information on the assessment process
The assessment considers if you have:
-The necessary good practices in place (including hygiene pre-requisites);
-Where it is necessary, you have put in place (and maintained) sound food safety management procedure(s), based on HACCP principles;
-The knowledge, experience and commitment needed to maintain the necessary procedures and practices.
Our assessment considers what is required given the nature and size of the business.
What type of food safety management system does the business use?
- Controlling hazards using only Good Hygiene Practices (hygiene pre-requisites)
- Following a recognised generic food safety system
- Another HACCP based system
- There is no food safety management system
What is the recognised generic system?
- SFBB
- Industry Guide to Good Hygiene Practice (e.g. Caterers Guide, Sandwich Bars & Similar Food Services Outlets)
- Other (e.g. Cook safe or Safe Catering)
Are any additional activities performed outside the scope of any generic system?
Are they covered by any extended procedures?
Corrective action: Your system needs to be reviewed and amended as there are things outside the scope of your current food safety management system. Menu changes, new ingredients, different methods of preparation and new equipment may have new hazards associated with them and could require differing controls that you need to consider and where necessary implement.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
What is the source of the HACCP based system or system applying HACCP principles?
Are any additional activities performed outside the scope of the system?
Are they covered by any extended/bespoke procedures
Corrective action: Your system needs to be reviewed and amended as there are things outside the scope of your current food safety management system. Menu changes, new ingredients, different methods of preparation and new equipment may have new hazards associated with them and could require differing controls that you need to consider and where necessary implement.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Were any technical specifications required to limit or control potential harm (bacterial, chemical or physical)?
Were challenge test(s) required or scientific documents needed to assure any aspects?
You must have a food safety management system that is appropriate for your business. The procedures you adopt should be based on HACCP principles, these involve: • looking closely at what you do in your business • considering what could go wrong and what risks there are to food safety • identifying any critical points where controls are needed to ensure risks are removed (or reduced to safe levels) • making sure that your procedures are being followed and are working • keeping such records as are necessary to show your procedures are working • deciding what action to take if something changes or goes wrong.
- The system(s) you implement should cover how you will ensure compliance with the general hygiene requirements of Annex II. Article 4 Regulation (EC) No 852/2004
- The system(s) you put in place must be based on HACCP principles. Article 5 (EC) No 852/2004
- Corrective Action:
- 7 days
- 14 days
- 21 days
- One month
- Two months
What confidence is there that the food safety management plan will ensure that safe food will be produced?
The main focus is to assess if the hazards identified are complete, correct and have suitable controls in place.
Is the food safety management system capable of producing safe products if it is followed by the business?
Why not?
Corrective action: Your system must be validated to ensure that safe food is produced. The main focus is to ensure that the hazards identified are complete, correct and have suitable controls in place.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Add further details on any system: e.g. Source, version, author.

Verification summary

Verification aims to consider if the food safety management system is working as intended and it is likely to continue to result in safe food?
Does the business follow their system (i.e. Is it implemented effectively)
Any food business has a duty to implement and maintain an effective food safety management system based on HACCP principles. You must effect the necessary improvements Article 5 Regulation EC No: 852/2004
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Does the business use a third party(ies) to accredite or assure it's processes and procedures
Accreditation or assurances using:
- Third party consultancy to audit
- Primary Authority
- Home Authority
- Other
Further information:
Does the food safety management system have a means to ensure it is reviewed?
All management systems will need to be reviewed occasionally as important things change. Is there a process to identify and consider new hazards (e.g. when menu items or processing methods increase risk)? No food business should assume that once a system is in place all is OK; even if that system initially covers all the required areas. Change(s) will occur and it is important to recognise which could affect food safety and then do something to ensure your system is adapted accordingly.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Documents/Review

Have all the relevant document/record sections of the FBOs FSMS been completed
Are the records that are maintained appropriate to the requirements (e.g. of Article 5) bearing in mind flexibilities
Documentation and record keeping must be appropriate to the nature (and size) of the operation and sufficient to assist in verifying that your food safety controls are in place and working. Article 5 Regulation EC No: 852/2004
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Training, supervision & instruction

Can the manager(s), supervisor(s) and any staff questioned demonstrate an appropriate understanding of good food hygiene and of food safety hazards? (Appropriate to their business)
- All staff are suitably supervised, instructed and/or trained
- Staff are generally suitably supervised, instructed and/or trained
- Some staff are not suitably supervised, instructed and/or trained (and they need to be)
- Staff are not suitably supervised, instructed and/or trained and have no real appreciation of food hazards or controls
Food business operators must ensure that food handlers are supervised and instructed and/or trained in 'food hygiene matters commensurate with their work activity'; you need to improve in this area and this is key to an effective food safety management system. https://www.food.gov.uk/sites/default/files/media/document/training-and-supervision.pdf Annex II Chapter XII- Regulation EC No: 852/2004
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Further comments?
Does the business keep training records for staff in food hygiene
It is good practice practice to be able to demonstrate the training that your staff have been given, keeping records enables you to do this easily.

Track record: Attitude & Willingness

Priorities and attitudes towards food hygiene
- Food safety given very low priority
- Business appears to fail to see the benefit or importance of food safety
- Considers food safety to be of a relatively low priority (in relation to other business priorities)
- Accepts that food hygiene is important
Ownership of food safety and hygiene
- Business has little ownership of food safety practices; they may believe these are unnecessary.
- Places ownership and responsibility for food hygiene compliance on others, e.g. the regulator and other third parties.
- Evidence of active management of food safety and completion of records, timely reaction to issues
Overall attitude and willingness to act
Additional comments:

Food hygiene & safety procedures

Food Hygiene and Safety Procedures

Evaluate the arrangements to ensure safe and hygienic food handling in the business.
Consider the likelihood of; contamination of product; inherent pathogens; bacterial growth.

Purchasing

Can the business demonstrate adequate traceability for the food products it purchases?
You must keep a record of the food products you have bought, who you bought them from, the quantity and the date. This is a legal requirement and is so that you or an enforcement officer can check back to see where a food/ingredient came from.
Article 18 EC No: 178/2002
• Ideally, you should keep these records until you are sure that the food they refer to has been consumed without any problems.
• Usually the easiest way to do this is to keep all your invoices and receipts. Or you might want to record the information in a different way, for example keeping a record of the batch number and other details.
• Keep these records in a way that makes it easy for you or an enforcement officer to check them.
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Does the business rely upon any supplier assurance scheme, auditing or specifications for the food supplied to them?
The business has or uses:
- Supplier assurance scheme(s) (e.g. BRC, SALSA)
- Supplier auditing
- Specifications for purchasing

Delivery, receipt & collection procedures

Are there adequate checks/procedures in place?
The starting point for making food safely is to be confident about the safety of your raw ingredients and any ready-made products you buy in. • Check that your supplier(s) has/have a food safety management system. • Carry out regular delivery time, temperature and quality spot checks on the products supplied to you. • If you buy goods from a cash and carry, make sure that the vehicle you use to transport them is clean and that you bring chilled and frozen food back as soon as possible and put it straight into a fridge or freezer.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Is food protected from further contamination, particularly if that contamination could be harmful?
Food needs to be protected from contamination and stored in appropriate conditions designed to prevent harmful deterioration. Annex II Chapter IX Regulation EC No: 852/2004
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Preparation & Handling

Are the principles in the E. coli guidance applicable?
Harmful bacteria such as E.coli O157, Campylobacter and Salmonella can easily spread to foods, such as salads and cooked foods, (so called ready-to-eat (RTE) food that won't be further processed, through direct contact with raw foods or indirectly by staff, equipment, contaminated surfaces or cleaning materials. When both raw and RTE foods are handled and prepared from the same premises, there must be effective procedures in place to prevent this cross-contamination.
Preventing contamination is about ensuring proper 'separation' arrangements:
Physically separating work and work areas, surfaces and equipment used for raw and ready to eat food should always be considered first. Cleaning and disinfecting areas that are used for both raw and ready to eat foods carries more risk and you must follow specific requirements to ensure that food remains safe.
The E coli guidance contains further specific detail
https://www.food.gov.uk/sites/default/files/media/document/e.-coli-0157-cross-contamination-guidance_0.pdf
What separation arrangements are used by the business?
- 1. Using a permanent separate rooms for raw and RTE food.
- 2. Using an area(s) designated for the handling and preparation of raw only or RTE only food (an RTE area is also referred to as 'clean area') on a permanent basis.
- 3. Using an area(s) designated for RTE only foods or raw only foods based on time separation (RTE areas also referred to as 'temporary clean areas').
- Equipment and utensils (for example chopping boards, containers, tongs) to be used for raw or ready to eat foods are kept separate
- Equipment and utensils (for example chopping boards, containers, tongs) to be used for raw and ready to eat foods are disinfected by heat or an adequate dishwasher cycle between uses.
- The are little or no appropriate arrangements that ensure the proper separation of raw and RTE foods. This is a potentially significant risk
Annex II Chapter IX (3) At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Design, layout and working practice changes maybe necessary.
- Time scale: Complete immediately
Cloths can also be one of the top causes of cross-contamination in catering premises. It is essential to use them safely to prevent bacteria and allergens from spreading.
Is there a system for managing the use of cloths especially in areas used for Ready to Eat foods?
Chapter V (1) All articles, fittings and equipment with which food comes into contact are to: (a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; Chapter IX (3) At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Cloths that have been used to clean raw food areas must not be used to clean ready to eat areas unless suitably washed between uses in such a way that ensures that E. coli O157 has been destroyed.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Having different coloured cloths and cleaning equipment can help staff identify which areas they should be used on. Alternatively you could consider the use of disposable, single use cloths (e.g. blue paper)
Is food protected from further contamination, particularly if that contamination could be harmful?
Food needs to be protected from contamination and handled, processed and stored in appropriate conditions designed to prevent harmful deterioration. Protection from contamination (likely to mean the food would fail to comply with food safety requirements) is required at all stages of production and processing Annex II Chapter IX Regulation EC No: 852/2004
- Time scale: Complete immediately
Further information is available
Overall assessment of cross contamination measures
- All necessary control measures in place
- Most control measures in place
- Adequate control measures in place
- Inadequate implementation of some control measures
- Inadequate implementation of many control measures
- Failure to apply any of the required control measures

Disinfection

Where it is necessary is the standard of disinfection appropriate?
Chapter V (1) All articles, fittings and equipment with which food comes into contact are to: (a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; Where it is necessary it is essential that staff are trained how to clean and disinfect, noting the correct dilution rates and contact time for the products used. The ‘Chemical disinfection’ section of the E coli guidance has more information.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Is the preparation and use of appropriate disinfectants/sanitisers understood?
Any disinfectant or sanitiser used to control cross-contamination with E. coli O157 should at least meet the requirements of one of the following published standards at the recommended use, dilution and contact time:
• BS EN 1276; or
• BS EN 13697
or, as a minimum, other test standards that meet the conditions and requirements used in these standards. These standards provide assurance that the disinfectant (or sanitiser) is capable of reducing a range of harmful bacteria, including E. coli, to acceptable levels if used as stated by the manufacturer.
You and your staff must ensure that they are using the appropriate disinfectants; if the standard is not displayed on the product’s label you need to contact the supplier or manufacturer for confirmation.
Annex II Chapters I and V Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Standards of cleaning and disinfection tested using our ATP meter
Results taken
The test gives an indication of the presence of (organic) contamination that should have been removed by cleaning; if such material remains then disinfection processes may be compromised.

Personal Hygiene

Is suitable (and clean) protective clothing provided?
1. Every person working in a food-handling area is ..................to wear suitable, clean and, where necessary, protective clothing.
Annex II Chapter VIII Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Are there suitable hand washing practices and procedures? These should be equal to those recommended in the Food Standards Agency E.coli guidance
1. Every person working in a food-handling area is to maintain a high degree of personal cleanliness.
Chapter VIII- Annex II Regulation EC No: 852/2004
3. At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state.
Chapter IX- Annex II Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
How to comply.
Although there may be slight variations on handwashing techniques they all include the following steps:
• wetting of hands prior to applying soap
• a prescribed technique for hand rubbing, aimed at physically removing contamination from all parts of the hands
• rinsing of hands
• hygienic drying
It is important that staff dry their hands thoroughly as bacteria can spread more easily if hands are wet or damp.
Do food handlers maintain an appropriate degree of personal cleanliness?
Every person working in a food-handling area must maintain a high level of personal hygiene. Staff must wear clothing that is: • suitable • clean • protective When staff are preparing or handling food they should: • keep hair tied back and wear a suitable head covering, e.g. hat or hair net • not wear watches or jewellery (except a wedding band) • not touch their face and hair, smoke, spit, sneeze, eat or chew gum Annex II Chapter VIII Regulation EC No: 852/2004
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Are appropriate procedures in place to manage staff illnesses? Consider health status, illness, injuries and any fitness to work policy.
You must not allow anyone to handle food or enter a food handling area if they:
• Are suffering from, or carrying, a disease likely to be transmitted through food;
• Have infected wounds, skin infections or sores (unless these are effectively covered);
• Have diarrhoea
If any of these apply to a member of staff who is likely to come into contact with food, they must tell their manager about it immediately. If possible, identify what has caused it.
Staff with diarrhoea or vomiting should not return to work until they have had no symptoms for 48 hours.
Annex II Chapter VIII Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Chilled & ambient storage

Storage controls included:
- Time and temperature
- Integrity and protection (inc, from cross-contamination)
- Appropriate stock date marking(s)
- Stock rotation
Are there effective storage controls for ambient foodstuffs
Annex II Chapter IX Regulation EC No: 852/2004
- (2) Raw materials and all ingredients stored in a food business are to be kept in appropriate conditions designed to prevent harmful deterioration and protect them from contamination.
- (5) Raw materials, ingredients, intermediate products and finished products likely to support the reproduction of pathogenic micro-organisms or the formation of toxins are not to be kept at temperatures that might result in a risk to health. The cold chain is not to be interrupted (except for the limited situations allowed to accomodate the practicalities of catering).
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Is there effective control of chilled stock in storage?
Annex II Chapter IX Regulation EC No: 852/2004
- (2) Raw materials and all ingredients stored in a food business are to be kept in appropriate conditions designed to prevent harmful deterioration and protect them from contamination.
- (5) Raw materials, ingredients, intermediate products and finished products likely to support the reproduction of pathogenic micro-organisms or the formation of toxins are not to be kept at temperatures that might result in a risk to health. The cold chain is not to be interrupted (except for the limited situations allowed to accomodate the practicalities of catering).
Chilling food properly helps stop harmful bacteria from growing. A maximum temperature is specified in law for cold (chilled) storage of food together with some exemptions and defences against variations. The maximum allowable is 8'C.
Schedule 4: The Food Safety and Hygiene (England) Regulations 2013
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Thawing of frozen food

Does the business thaw food stuffs in such a way as to minimise microbiological risks including contamination
Annex II Chapter IX Regulation EC No: 852/2004
- The thawing of foodstuffs is to be undertaken in such a way as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins in the foods.
- During thawing, foods are to be subjected to temperatures that would not result in a risk to health.
- Where run-off liquid from the thawing process may present a risk to health it is to be adequately drained.
- Following thawing, food is to be handled in such a manner as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins

Cooking

Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes (or an equivalent time/temperature combination).
https://www.food.gov.uk/safety-hygiene/cooking-your-food
Are appropriate time temperature combinations used for cooking food?
If certain food is not cooked appropriately then food poisoning bacteria could survive the process
- Check food is thoroughly cooked or reheated to kill harmful bacteria. This may include ensuring: poultry juices run clear and meat does not have any pink or red; whole cuts of pork and processed meat products, such as sausages and burgers, are steaming hot all the way through with no pink or red in the centre; soups and gravy bubble rapidly when you stir them.
- Recommendation: Check your cooking process is adequate by periodically checking the centre temperature of the food using a probe thermometer. It is advisable to keep a record of your checks and ensure staff know what corrective action to take.
The FSA have produced a coaching video on cooking safely, https://www.youtube.com/watch?v=jT7Le7L2PrQ

Reheating

Does the business reheat food?
Are appropriate Time and Temperature used to ensure products that need to be, are reheated thoroughly (to limit survival of harmful bacteria?)
The FSA have produced a coaching video on reheating https://www.youtube.com/watch?v=5OoN6zCr72w
Is the food protected from further contamination, particularly if that contamination could be harmful?

Cooling:

If heated products are intended to be stored for further use are they cooled appropriatey/in suitable conditions? To limit the potential for: Bacterial spore germination and outgrowth; Further contamination by other harmful organisms or other agents.
What techniques does the business use to chill down heated food products?
- Dividing into smaller portions
- Cutting joints of meat into smaller sizes
- Covering pans of hot food and placing them in cold or iced water
- Moving hot food to chill down in a cooler area
- Spread food out in shallow pans/trays to increase surface area
- Blast chilling
- Cooling directly under cold/running water
- Techniques for chilling down hot food are not suitable
Where foodstuffs are to be held or served at chilled temperatures they are to be cooled as
quickly as possible following the heat-processing stage, or final preparation stage if no heat
process is applied, to a temperature which does not result in a risk to health.
Annex II Chapter IX Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Hot holding:

Are appropriate Time and Temperature combinations used to limit the potential for growth of harmful bacteria?
A minimum temperature is specified in law for the hot holding of food together with some exemptions and defences against variations. Schedule 4: The Food Safety and Hygiene (England) Regulations 2013
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Service & display of product

Is the food protected from further contamination, particularly if that contamination could be harmful?

Transport & delivery

Does the business use third party delivery companies to deliver their food (to the final consumer)?
Does the business transport or deliver food itself?
Is the food protected from further contamination, particularly if that contamination could be harmful?
Traceability: A business must be able to identify other businesses which they supply with food or food ingredients and details should be recorded.

Records could include the types of food or food ingredient supplied to customers, the date, the quantity, any unique batch codes or Use by dates and possibly the temperature of the food.
Does the business keep records of the deliveries of foods it supplies to other businesses?

Cleanliness & structural compliance

Structural and cleaning requirements

This section considers the design, layout, cleanliness and condition (including maintenance) of facilities and the premises, it's building(s), the equipment, ventilation, hand washing facilities and pest control that together help enable good food hygiene and safe food. The comments reflect compliance observed during the inspection

Design and facilities, layout and equipment, maintenance.

Is the size, construction and layout of the premises suitable?
- Appropriate facilities provided (maybe some minor issues of non compliance)
- Appropriate facilities but some issues of non compliance
- Poor design layout, potentially leading to cross-contamination and to food safety being compromised
- Poor design layout, that is likely to lead to cross-contamination and to food safety being compromised
- Insufficient space in which to operate safely
Annex II Chapter I Regulation EC No: 852/2004- General requirements for food premises* (other than those specified in chapter iii)
- 2. The layout, design, construction, siting and size of food premises are to:
- (a) permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations;
- (b) be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces;
- (c) permit good food hygiene practices, including protection against contamination and, in particular, pest control;
- (d) where necessary, provide suitable temperature-controlled handling and storage conditions of sufficient capacity for maintaining foodstuffs at appropriate temperatures and designed to allow those temperatures to be monitored and, where necessary, recorded.
- 5. There is to be suitable and sufficient means of natural or mechanical ventilation. Mechanical airflow from a contaminated area to a clean area is to be avoided. Ventilation systems are to be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible.
- 7. Food premises are to have adequate natural and/or artificial lighting.
- 8. Drainage facilities are to be adequate for the purpose intended. They are to be designed and constructed to avoid the risk of contamination. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled.
In rooms where food is handled does the design and maintenance of surfaces and equipment etc permit good food hygiene practices and in particular permit effective cleaning and (where necessary) disinfection?
Annex II Chapter II Regulation EC No: 852/2004- Specific requirements in rooms where foodstuffs are prepared, treated or processed* (*excluding dining areas and those premises specified on Chapter III)
- 1. The design and layout are to permit good food hygiene practices, including protection against contamination between and during operations. In particular:
- (a) floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Where appropriate, floors are to allow adequate surface drainage;
- (b) wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations unless food business operators can satisfy the competent authority that other materials used are appropriate;
- (c) ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles;
- (e) doors are to be easy to clean and, where necessary, to disinfect. This will require the use of smooth and non-absorbent surfaces unless food business operators can satisfy the competent authority that other materials used are appropriate;
- (f) surfaces (including surfaces of equipment) in areas where foods are handled and in particular those in contact with food are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of smooth, washable corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate.
Corrective action is required:
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Annex II Chapter V Regulation EC No: 852/2004- Equipment requirements
- 1. All articles, fittings and equipment with which food comes into contact are to:
- (b) be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination;
- (c) with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected;
- (d) be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area
Corrective action is required:
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Facilities

Are there adequate facilities available for heating, cooling, cooking, refrigerating and freezing food?
Annex II Chapter I 2.d Regulation EC No: 852/2004 Where necessary, provide suitable temperature-controlled handling and storage conditions of sufficient capacity for maintaining foodstuffs at appropriate temperatures and designed to allow those temperatures to be monitored and, where necessary, recorded.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Are there adequate facilities, suitably designated for cleaning; food; premises/structure; utensils and equipment?
Annex II Chapter II Regulation EC No: 852/2004
- 2. Adequate facilities are to be provided, where necessary, for the cleaning, disinfecting and storage of working utensils and equipment. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water.
- 3. Adequate provision is to be made, where necessary, for washing food. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII and be kept clean and, where necessary, disinfected.
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Do drainage and waste disposal arrangements appear to be adequate?
Effective drainage is essential for maintaining clean and hygienic premises. Drainage facilities must be adequate for the purpose intended. Annex II Chapter I Regulation EC No: 852/2004
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Cleaning

Is the standard and level of cleaning appropriate?
- Premises and equipment all clean
- Premises and equipment mostly clean
- General satisfactory standard of structural and equipment cleaning
- Significant improvements needed in structure and equipment cleaning
- Major and widespread non-compliance with cleaning standards
- Almost total non-compliance
Effective cleaning is essential for running a safe food business. Cleaning is more than just the removal of dirt; effective cleaning also helps avoid contamination. Annex II Chapters I & V Regulation EC No: 852/2004
- I-1. Food premises are to be kept clean
- V-1. All articles, fittings and equipment with which food comes into contact are to: (a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination;
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Provide evidence:
Provide evidence:

Pest control

Is there evidence of pest activity?
If yes, what pest(s)
- Mice
- Cockroaches
- Rats
- Other
Annex II Chapter IX Regulation EC No: 852/2004 Appropriate treatment methods must be used to eliminate these pests. This action must be taken immediately.
Pest control arrangements; conclusion on pest management
- Evidence of effective pest control arrangements
- Evidence of adequate pest control (some minor improvement required)
- Evidence of satisfactory pest control (some lapses in required control/management)
- Evidence of pest activity and control needs some improvement
- Evidence of a widespread (or serious localised) pest problem; controls are inadequate
- Evidence of widespread pest activity; controls are totally inadequate

Food Waste

Has suitable consideration has been given to the waste the business creates so that it can be stored and disposed of hygienically.
Annex II Chapter VI Regulation EC No: 852/2004
- 1. Food waste, non-edible by-products and other refuse are to be removed from rooms where food is present as quickly as possible, so as to avoid their accumulation.
- 2. Food waste, non-edible by-products and other refuse are to be deposited in closable containers, unless food business operators can demonstrate to the competent authority that other types of containers or evacuation systems used are appropriate. These containers are to be of an appropriate construction, kept in sound condition, be easy to clean and, where necessary, to disinfect
- 3. Adequate provision is to be made for the storage and disposal of food waste, non-edible by-products and other refuse. Refuse stores are to be designed and managed in such a way as to enable them to be kept clean and, where necessary, free of animals and pests.
Corrective Action is required
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months

Collection & Verification

Food Safety- Collection & Verification-:

Collection and Verification
Observations, supporting information or evidence;
Collection and Verification
Observations, supporting information or evidence;
Collection and Verification
Observations, supporting information or evidence;
Sampling should be considered

Health and Safety- Collection/verification: Matters of evident concern

Matters of Evident concern
Observations, supporting information or evidence;
Matters of Evident concern
Observations, supporting information or evidence;
Matters of Evident concern
Observations, supporting information or evidence;

Allergens

Allergen information & labelling

Does the business provide non-prepacked foods and food (they) prepacked for direct sale?
The EU Food Information for Consumers Regulation 1169/2011 requires food businesses to provide information on specified allergens in food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars. The FIC Regulations are available with guidance e.g. from FSA, https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses#allergen-information-for-non-pre-packed-foods
Is there a system for providing information for consumers on any foods likely to contain one or more of the 14 specified food allergens?
Allergies can be life threatening.
You need to know what allergens are in the food you prepare and you must have a system that can give accurate and verifiable information to customers, if they ask.
All staff should know how to handle requests for allergen information.
Regulation EU No 1169/2011
You must ensure you have a robust system that provides accurate, consistent and verifiable information on allergen ingredients to customers
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
You should consider: i. How you identify allergen risks ii. Who has overall management responsibility for allergens (e.g. Manager/Chef) iii. Is there a trained staff member on site at all times iv. If all staff have been provided with suitable information, instruction, training & supervision v. How you intend to communicate allergen information to customers vi. What to do in an emergency-If someone is suspected of suffering from a reaction, immediate action must be taken - it is important that staff are aware of this action
Basic guidance on how to comply with allergen requirements for caterers is now available as part of the FSA Safer Food Better Business,
https://www.food.gov.uk/sites/default/files/media/document/managing-food-allergen-information.pdf
How is the allergen information provided or made available?
- The allergen information (for foods not prepacked etc) is provided orally
- The business has a provided a written indication that confirms allergen information can be obtained by asking a member of staff
- The written indication is on a label attached to the food (if packed on the premises) and/or
- The written information is on a notice, menu, ticket or label that is readily discernable at the place where the intending purchaser chooses that food
Is this system likely to be maintained and accurate?
Can key staff demonstrate knowledge on how to deal with enquiries about allergen ingredients and possible allergen contamination? [Staff must understand they should always tell the truth and never guess when asked by a customer about an allergen; Staff should understand that if there is a trace of an allergen in a meal, it could be life threatening to some]
How does the business operator verify the allergen information?

Supplemental verification: Caterers

Do customers have access to allergen information provided in an appropriate manner
- Signposting in clear view
- Allergen information in clear view
- For distance selling, allergen information is offered at the time of purchase
- Written allergen information is provided, it is accurate and verifiable, e.g through an Allergen Matrix
- Communication to customers needs to be improved
It is a legal requirement to declare accurate and consistent allergen ingredients information to customers (including food sold on-line/by telephone) When allergen information is provided as part of a conversation with a customer, this needs to be backed up by written information to ensure it is accurate and consistent. If you sell or provide food to your customers directly, for example in a restaurant or cafe, this could be either: -full allergen information on a menu, chalkboard or in an information pack -a written notice placed in a clearly visible position explaining how your customers can obtain this information - for example by speaking to a member of your staff.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
You can use this allergy and intolerance sign to tell your customers how they can find out allergy information.
https://www.food.gov.uk/document/allergy-and-intolerance-sign
Have staff received training on allergen awareness, dealing with customer requests and on providing allergen information
Food handlers are to be supervised and instructed and/or trained in food safety matters commensurate with their work activity.
- Corrective Action- Time scale:
- Immediately
- 14 days
- 21 days
- One month
- Two months
- Three months
Training should consider the following: i. Staff must be informed of the effect of providing the wrong information or serving food containing an ingredient that a customer is allergic to. ii. Staff must be aware of your procedure to follow if a customer advises they have a food allergy or intolerance. iii. Staff must have access to and know where to find information on the allergens present in your dishes (e.g. An Allergen Matrix) iv. You should consider documenting the training staff have received specifically on food allergies. We would recommend you also check staff knowledge on the procedure(s) to be followed and undertake refresher training regularly.
Do staff understand that undeclared ‘ingredient-level’ presence of an allergen is the major risk to customers with allergies?
Can staff easily check what foods contain the 14 allergens if a customer asks?
When staff prepares a dish for someone with a food allergy, do they consider potential cross-contamination? Do they clean effectively first and are they using clean equipment?
Would staff know what to do if a customer were to have an allergic reaction on the premises?
If a customer with a food allergy becomes ill they- or someone with them- may say that they are suffering an allergic reaction. They may use the word ANAPHYLAXIS (anna-fill-axis). This is a medical emergency and someone should dial 999. The Anaphylaxis Campaign have produced guidance on what to do. https://www.anaphylaxis.org.uk/wp-content/uploads/2019/05/What-to-do-in-an-emergency.png

Gluten and gluten free product labelling has its own specific requirements.

Around 1% of people in the UK are intolerant to gluten (often referred to as coeliac disease) and need to avoid foods containing gluten to prevent potentially serious health effects. This makes labelling claims about gluten in foods an important issue.
Menus and other food information provided by the business must comply with the legislation on providing allergen ingredients information and on gluten free claims. Coeliac UK have produced specific guidance for the Catering and Hospitality industry called 'Catering gluten free: how to get it right' https://www.coeliac.org.uk/form/gluten-freevolution-guidance-form/
Does the business make any free-from claims on the products they produce?
Does the product contain the specified allergen as a deliberate ingredient or as part of a compound ingredient? Ingredients that are officially exempt by EU legislation are acceptable.
Cannot Make 'Free-From' Claim
Can you or your suppliers substantiate the “free-from” status of your raw materials, ingredients including additives and processing aids) and finished products?
Cannot Make 'Free-From' Claim
Is the specified allergen used in the manufacturing/catering environment (e.g. elsewhere in a factory, or handling areas within a kitchen)?
Is the risk of cross-contamination of the specified allergen strictly controlled?
Cannot Make 'Free-From' Claim
Have you considered the role of a robust sampling & testing programme as part of verifying your allergen controls?
- Yes, testing would'nt be appropriate
- Yes, testing would be appropriate
- No
Can make a “free-from” claim
Cannot Make 'Free-From' Claim
Where testing has been carried out, is the specified allergen undetectable?
Can make a “free-from” claim
Cannot Make 'Free-From' Claim
Have you considered the role of a robust sampling & testing programme as part of verifying your allergen controls?
- Yes, testing would'nt be appropriate
- Yes, testing would be appropriate
- No
Can make a “free-from” claim
Cannot Make 'Free-From' Claim
Where testing has been carried out, is the specified allergen undetectable?
Can make a “free-from” claim
Cannot Make 'Free-From' Claim

Food Standards

Food Standards control carried out?
A separate food standards intervention was not carried out on this occasion. The Food Standards Agency's Food Law Code of Practice contains further details on official food controls and their delivery by food authorities such as the City of London Corporation
https://signin.riams.org/connect/revision/zmi2z/Environmental-Health/Food-Law-Code-of-Practice-England
Food standards interventions are part of the system for ensuring that food meets the requirements of food standards law, including proper presentation, labelling and advertising so as not to confuse or mislead, compliance with compositional standards, and the absence of non-permitted or excessive levels of additives, contaminants and residues.

Traceability / Authenticity

The traceability of food and food ingredients along the food chain is an essential element in ensuring food safety. A business needs to have appropriate systems in place to track products supplied to them and which they themselves supply.
Traceability check carried out
Observations, supporting information, evidence
Traceability check carried out
Observations, supporting information, evidence
Does the business produce pre-packed food for anyone else?
Are there product recall procedures for pre-packed foods the business supplies elsewhere?
Does the business directly import food? ( e.g. Products of Animal Origin (NB: CVED) or Non Animal Origin products ( NB Special entry/control requirements for some)
Is there additional traceability and authenticity checks required to comply with specific requirements e.g. Oysters and health marks, or to verify customers are getting what is advertised? e.g. extra virgin olive oil, specified meat (premium cuts and origin)
Consider potential substitution or misleading claims

Labelling

Are pre-packed goods made on site and sold elsewhere?
Are Health and/or Nutrition claims made? Do these comply?

Authenticity

Cross-check products used/ordered with those claimed (esp. premium ingredients)?

Food Information for consumers

Country of origin/Place of provenance: origin requirements have been tightened and extended to fresh and frozen meat
Nutrition labelling: 'back of pack' information will become mandatory on the majority of pre-packed foods
Date marking: depending on the type of food, consumers will continue to see 'best before' and 'use by' dates on pre-packed foods. The latter will be more tightly linked to food safety. Where appropriate i.e. for meat and fish, there will also be a date of first freezing shown on food labels
A minimum font size for the mandatory information on most food labels will aid clarity.
The types of vegetable oil used in food, such as palm oil, must be stated

Food Standards- Compliance Assessment

Does the business have a documented quality system for food standards
Generally, food assurance schemes are run as product certification schemes that are accredited by the United Kingdom Accreditation Service (UKAS). These schemes use regular independent inspections to check that members are meeting specific standards and often use logos on consumer products to indicate this fulfilment. You can find a full list of UKAS certification bodies on the UKAS website.
https://www.ukas.com/sectors/food-safety/
Generally, food assurance schemes are run as product certification schemes that are accredited by the United Kingdom Accreditation Service (UKAS). These schemes use regular independent inspections to check that members are meeting specific standards and often use logos on consumer products to indicate this fulfilment. You can find a full list of UKAS certification bodies on the UKAS website.
- Yes
- No
- N/A
The potential risk to consumers and other businesses
- 30- Manufacturers of foods for specific groups; Manufacturers, importers or packers of high value foods, or high volume foods where there is an incentive for fraudulent adulteration; Manufacturers of foods that contain a wide range of additives; Businesses that make nutrition, nutrient content, or health claims on pre-packed food labels or in advertising. Food businesses including manufacturers and importers that handle imported foods or food ingredients which may be subject to increased risk of chemical contamination
- 20- Manufacturers or packers of foods that are subject to statutory compositional standards.
- 10- Local businesses that use in-store produced labels, window displays, chalk boards, menus etc., e.g. butchers, bakers, health food shops, restaurants, takeaways, caterers supplying more than 10 meals per day, and businesses using claims for marketing advantage.
- 0- Caterers supplying not more than 10 meals per day, e.g. bed and breakfast; Any business not included in the categories above.
The type of activities that the food business undertakes
- 30- Food manufacturers, processors, importers handling a wide range of goods.
- 20- Local businesses that label loose goods on display, and/or undertake pre-packing for direct sale.
- 10- Non-manufacturing retail/catering selling only from their own establishment.
- 0- Any business not included in the categories above.
Confidence in management/control systems
Summary assessment/main issues identified
- Technical advice available. Subject to internal audit/checks.
- Good food standards management system, documented records of critical checks and supplier checks, which may be subject to third party audit.
- Evidence of compliance with documented management system with few non-conformities.
- No justifiable complaints since the last inspection.
- Excellent record of compliance.
Summary assessment/main issues identified
- A typical business with some minor non-compliance with statutory obligations.
- Staff demonstrates awareness of relevant food law and necessary controls.
- Appropriate food standards management system.
- Smaller businesses, minimal documented system.
- Satisfactory record of compliance.
Summary assessment/main issues identified
- Staff have a basic understanding of relevant food law.
- May not have a food standards management system.
- Significantly varying record of compliance.
Summary assessment/main issues identified
- Little or no technical knowledge.
- Little or no appreciation of hazards or quality control.
- No food standards management system.
- Disproportionate number of justifiable complaints since the last inspection.
- Poor track record of compliance.