Food premises registration document available & signed

Food policy statements

Policy documentation available, signed & dated

Documentation brought to the attention of staff


Organisational structure in place


No unauthorised suppliers used

Banned food list available & adhered too (if applicable)

Chilled food delivered @ +8 deg C or colder

Frozen food delivered @ -12 deg C or colder

Food delivery temperatures recorded

Condition of delivery vehicles & driver checked & recorded

Deliveries not left unattended, uncovered, etc

Date coding & food quality checked

Abused or damaged goods rejected

Unwrapping/ decanting carried out in separate areas


Chilled/ frozen food stored without delay

Store room in clean & tidy condition

Food stored on suitable racking off the floor (6")

Fabric & condition of store rooms acceptable

Environmental factors satisfactory (temperature, etc)

Refrigerated / Freezer Storage

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

Frozen food storage @ -18 deg C or colder

Defrosted food never refrozen

Use by date codes transferred to containers

Food not stored in open containers

Cardboard/wooden containers not used in refrigerators

Glassware not used to store food in refrigerators

In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

Are egg's stored under refrigerated conditions & date marked

Refrigerators not stocked/overloaded

Strict stock rotation being observed

Food containers sanitised before use

All "open foods" kept wrapped, inc cheese, etc

Ambient Storage

Storage temperature is appropriate

Is storage area well lit

Protective light shields (diffusers) cover all light sources

No open dried goods

Food not stored near chemicals

Date codes transferred to decanted food

Strict stock rotation being observed

No out of date dried goods identified


Adequate supplies of sanitiser available & used

Correct application of sanitiser & staff appropriately trained

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

Salad wash available & used

Detergent sanitiser used in dishwasher or correct manual washing methods used

Initial Food Preparation

Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

Disposable towels used to wipe down food surfaces

Frozen food defrosted under refrigerated conditions

Cold food refrigerated between preparation & service

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

All high risk foods not left unattended e.g. During breaks

All food prepared with minimum delay

Per-cooking & Reheating

No unnecessary per-cooking

If hot food has to be per-cooked are suitable control measures in place & strictly followed

If cold food has to be pre-cooked are suitable control measures in place & strictly followed

Blast chiller available if pre cooking regularly & short cook chill code of practice applied

Blast chiller temperatures / time records available & completed

If no blast chiller, are hot foods chilled quickly

Home Freezing

No home freezing


Stock only from dried or other commercial bouillon mixes

General Delivery & Storage
Cold Food

Display units not overloaded

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

Leftover food from display above +8 deg C disposed of

Buffets out for a Maximum time of 4 hours

Hot Food

All high risk food cooked to a core temperature of @ least 75 deg C

Hot food display temperature kept above 63 deg C

Hot food from display never reheated

Temperature Monitoring Procedures

Probe wipes available

Temperature test medium available in all refrigerators & used

Probe used to check fridge & freezer temperatures

Frequency check in line with company procedures (or at least twice a day)

Probe calibrated monthly & checks recorded

Annual formal calibration & certification available

Probe breakdown procedures in p,ace

Action taken for unsatisfactory product temperatures

Temperature Records

Food deliveries (chilled & frozen)

All refrigerators

All freezers

High risk hot food core temperatures

Cold food display / salad service units (if applicable)

Hot food display/ service units (if applicable)

Records kept for at least 3 months

Food Service

Delays between preparation & service kept to a minimum

Cold food refrigerated between preparation & service

Adequate protection for display avoiding contamination

Food covered where possible

Display units cleaned & sanitised after use

Display units cleaned & sanitised after use

If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours

Left over meat / fish is not re-used in other made up dishes

4 hour rule taken into account

Glass / crockery containers or other items avoided

Glass breakage procedures understood & operated

Loose Fittings

Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas

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

No drawing pins on notice boards

Wood, Packing Materials, Cloths, Wire Wool, etc

Wooden handled equipment not in use

Crude outer packaging not on food preparation surfaces

No worn / frayed cloths, tea towels, etc

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

Complaints procedure

Procedure understood & followed

Customer comments book available

Suitable replies to customers comments entered

Personal Hygiene Standards

All food handlers issued and trained in good hygiene guidance

Finger nails are short, unpolished & clean

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

Bad Habits

Staff not eating or drinking in food rooms

Staff not coughing / sneezing over food, etc

Staff not fondling hair, picking nose, scratching, etc


Clean protective over-clothing worn

Over-clothing not worn outside work

Personal clothing stored appropriately


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

Long hair properly tied back, including waiting staff

Hand Washing

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

Do staff wash their hands properly (hands are washed or gloves are changed at critical points)

"Wash you hands now" notices displayed in WC areas

Bacterial soap provided at all wash hand basins

Disposable paper towels provided & used to dry hands

Only approved jewellery worn

Handling Food

Serving spoons / Utensils used wherever possible


Banned in food rooms

Suitable external segregated smoking areas provided


Open sores, cuts, or splints & bandages on hands are completely covered while handling food.

No open wounds, sores, etc noted.

Staff illness

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

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

Return to work sickness forms / questionnaires completed

Pre employment Screening

Pre-employment questionnaires completed

Report of infection declaration forms signed

Maintenance & Pest Control

Defect reporting system in place

System for auctioning urgent defects in place

Pest Control

Pest control contract in operation

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

Un-screened windows / doors kept closed

No active infestation noted

Food Sampling & Retention

Samples taken for each meal

Correct foods being sampled

Correct amounts being sampled (min 3oz (75gms))

Correctly labelled

Kept for 14 days

Stored frozen & segregated

Food Hygiene training

Managers & all food handling staff fully trained in appropriate safety & hygiene requirements

Details recorded on personal training files

Photocopies of certificates, etc available & held on file

Food Safety Policy Training

Managers and all food handling staff fully trained & details recorded on training forms, etc

Photocopies of certificates, etc available & held on file

Available for each member of staff

Completed, dated, signed & up to date

Food hygiene training given during induction

Cleaning schedule, etc

Cleaning schedule on display & implemented

Schedule monitored daily & checks recorded

Deep clean contract in place & included within cleaning schedule

Deep cleaning records retained

Deep cleaning contractors risk assessments available & held on file

Deep cleaning contractors Safe Systems of Work available & held on file

All cleaning staff fully trained &competent to carry out specialist works

Photographic evidence available following extract duct deep cleaning

Cleaning Standards

Utensils store age appropriate

Cleaning equipment colour coded

Floors & walls / floor / equipment junctions

Wall surfaces to hand height (low level)

High level areas (who's responsibility)

Cooking equipment, including ovens, grills, fryers, etc

Internal surfaces of refrigerators &freezers

Refrigerator & freezer doors seals

Food preparation equipment, e.g. Food slicers, mixers, etc

Food preparation surfaces, including chopping boards

Cooking utensils


Drink dispensers, ice machines & post mix machines

Wash hand basins & sink units

Overall effectivity

Vending Machines

All drinks / food vending machines cleaned daily

Hygiene record card inside (as appropriate)

Sanitiser used to clean dispense areas

All staff fully trained

Acceptable standards of cleanliness

Miscellaneous, Reports, Records, etc.
Refrigeration & Maintenance Records

Microwave emission checks carried out @least annually

Microwave emission test records available

Refrigeration maintenance contract in place

Records of call outs / actions retained

Dishwasher maintenance

EHO inspection reports available & action points if any rectified

Cooking oil stored in bundled area

Waste oil disposed of through recognised contractor

Out of date or unfit food appropriately disposed

Glass breakage procedure in place & operated

Waste Management

Have all waste products been identified & assessed

Disposed of through authorised waste disposal company

Are duty of care waste transfer notes available & held on file

Sanitary Provision

Provision of adequate facilities for staff

Provision of adequate facilities for others


Provision of suitable washing / drying facilities

Hot & cold running water

Changing Rooms

Adequate facilities provided


Smooth, impervious, non flaking

Light coloured

Capable of being easily cleaned



Smooth, impervious, non flaking

Fire resistant

Light coloured

Coved at wall joints

Capable of being thoroughly cleaned




Without crevices

Capable of being thoroughly cleaned

Resistant to acids, grease, salts, etc

Trapped drain gullies provided

Sufficient gradient for drain off (1 in 60 minimum)

Additional Observations

Supplementary Recomendations

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.