Part 1: Loading Dock, Goods Receipt & Chemical Storage

Bin Cold Room

Door, walls, floor in good condition - no holes, no signs of mould or rust

Bin cold room clean and tidy - no accumulated rubbish or food scraps

Air temperature 5C or colder

Chemical Room

Roller door, walls, floor in good condition

Chemical room clean and tidy, no spillage

Dehydrator Room

Walls, floor in good condition

Dehydrator room clean and tidy, no accumulated rubbish or debris

Equipment in good condition

Loading Dock

Loading dock maintained in a tidy state

Entry points to building are pest-proofed

No build-up of litter or debris around loading dock and entry points

CCP 1: Goods Receipt

Hand basin unobstructed and in good repair with warm water, paper towel and soap available

Goods receipt area clean, tidy, no clutter, no wood entering processing areas

Delivery temperatures of all PHF checked and recorded on FSBH02 Incoming Goods Log (check invoices today).

Temperatures on receipt are all within critical limits

Staff checking deliveries can explain importance of goods receipt, the CCP number and can name the critical limits (hard frozen/<5C)

Staff uniform compliant and hands washed at appropriate times

PHF placed into correct storage area with no delays

Single-use items (e.g. packaging) protected from contamination in containers with lids

eWater Plant Room

Walls, floor, door in good condition

eWater records have been completed correctly (check current records in eWater room)

Shelving and surrounds is clean with no accumulated clutter

eWater dilutions correct (use test strip)

Cleaners Room

Walls, floor, door in good condition

Cleaning equipment is in good condition

Cleaner's cupboard and sink are in good condition - no signs of rust or mould

Notes/Observations

Part 2: Main Storage Rooms

Dry Storage

Walls and floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving clean and in good condition

All containers and tubs in good condition - no cracks, splits or damage

All decanted goods are clearly labelled and within best before date

All decanted goods in pest proof containers with lids

No personal items or clutter stored in dry storage

Good stock rotation practices in place - older best before dates to the back

Allergen hazards are controlled - e.g. foods stored separately - not mixed in one container etc.

CCP2: Dispatch Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floor in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food clearly labelled and within use-by date

CCP3: Bulk Freezer

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

All food hard frozen - no signs of thawing

Door, handles and seals clean and in good condition

Walls and floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

No excessive build up of ice in freezer

Shelving in good condition - no cracks or mould

Freezer clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food clearly labelled and within use-by date

Good stock rotation practices

CCP2: Defrost Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls & floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food labelled correctly (items with longer than 2 day thaw date labelled with pull date, thaw date and use-by date)

Meat, Poultry and Dairy Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls & floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food correctly labelled

CCP2: Fruit and Vegetable Coolroom

Documentation completed correctly (FSBH03a Cold Storage Temperature Log) and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls & floor in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All unwashed or raw items stored below ready-to-eat foods

Fresh produce in good condition, no mould, water clean

All food labelled clearly
Hallway

Hallway in good condition, no cracked tiles or other damage sighted

Hallway walls, ceiling, floors, drain clean -no clutter accumulating

Notes/Observations

Part 3: Preparation Room, Storage & Kitchen Entry

Preparation & Assembly Room

Hand basin has warm water, paper towel, soap and is unobstructed

Floors and walls in good repair

Ceiling in good repair, lighting adequate and all lights covered

Shelving and benches in good repair

All benches clean and sanitised, drip lines clean (no build-up under edge)

Meat slicer in good repair

Meat slicer clean, no meat or grease residues remaining

Area free of potential contaminants (e.g. rust, broken utensils, fruit boxes on processing benches, overspray from dirty washing sinks to clean prepared salad etc.)

Staff wash hands and change gloves appropriately

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

CCP4: Sanitising Fresh Produce

Salad processing and washing equipment in good repair

Salad processing and washing equipment is visibly clean and has been sanitised

Pre-Operational Hygiene Checks completed (check current record)

Sanitising Log completed, dilution (100ppm) and soak time (1min) within limits

Staff can describe why sanitising is a CCP, and can tell you the critical limits (dilution rate and soak time)

Staff wash hands and change gloves appropriately

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

In-Process Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered or trolleys covered with trolley covers

All food or trolleys correctly labelled

All cook/chill food blast chilled prior to storing in in-process coolroom

Kitchen Entry

Walls, tiles, floors in good condition - no broken tiles

Ceiling in good repair, lighting adequate and covered

Sinks and urns in good condition, no mould or rust

Notes/Observations

Part 4: Scullery & Wash Areas

Wash area - Kitchen

All tiles intact and in good repair

All seals clean and free of mould

No water pooling

Scullery

Wash area and sinks in good repair - no broken tiles, no rust, no mould on seals

Walls in good repair - no mould or damage to surface, non-porous

Ceiling in good repair, lighting adequate and all lights covered

Floor in good repair, no broken tiles or damage

Drains clean and no pooling of water

Dishwasher splash guards in place, clean and in good repair

Dishwasher conveyor belt clean and in good repair

Dishwasher rinse cycle 82C or hotter (record temperature)

Dishwasher Logs completed and within limits (82C or hotter rinse cycles)

Dishes/utensils protected from contamination after washing and sanitising

Staff wash hands and change gloves appropriately

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Notes/Observations

Part 5: Main Kitchen Cook/Chill Processes

Pump Station and Tumble Chiller Area

Kettles clean and in good repair

CCP 5: Cooking Staff can describe the critical limits for extended shelf life cooking and why these are important (e.g. 90 or hotter for 10 minutes, pumped at 85C or hotter)

CCP6: Chilling: Chilling staff can describe the chilling critical limits for extended shelf life products (e.g. to 5C or colder within 2 hours of cooking)

Canopy clean and extraction fans working adequately

Pump station attachments stored in a sanitary area

Bagging equipment clean and in good repair

Bags stored in a container with a lid - protected from contamination before use

Tumble chiller clean and in good repair

Floor and walls around tumble chiller and kettles are clean, no build-up of food or debris

Ceiling in good repair, lighting adequate and covered

Extended shelf life cook/chill records completed correctly and within limits (check current records)

Staff can explain the importance of the cook/chill step, the critical limits, and what action to take if temperatures do not reach 5C in 2 hours (e.g. reducing shelf life to 5 days)

Staff wash hands correctly and change gloves at appropriate times

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Dessert & Vegetable Preparation Area

Walls and floors in good repair, no damage

Ceiling in good repair, lighting adequate and covered

Cooking station equipment clean and in good repair

Ovens clean and in good repair, all seals intact

Benches clean and sanitised, driplines clean with no build-up of food debris underneath

Shelving clean and any food or equipment protected from contamination

Mixer in good repair - no rust or paint chipping that is likely to contaminate food

Mixer base, guard and attachments clean, no build-up of food debris

Stick blender clean and in good repair - blades intact, no food debris

Robotcoupe clean and in good repair - dismantle seals and ensure no food debris present

Texture modification occurs in batches - no longer than 40 minutes per batch

Dry storage items in separate containers with tightly fitting lids

Dry storage items clearly labelled and allergen management controls in place

No personal items (keys/mobile phones etc.) stored in processing areas

Handwash basins have warm water, soap and paper towel and are not obstructed

Staff wash hands and change gloves appropriately

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Ovens

Floors and walls around ovens in good repair, no damage

Ceiling in good repair, lighting adequate and covered

All ovens clean

Ovens in good repair, seals intact

Floors & walls around ovens are clean and in good repair

CCP5: Cooking - Staff can describe the critical limits for cooking and reheating (75C or hotter) and why this is important

Blast Chillers

All blast chillers clean, no sign of mould or build up of food debris

Blast chiller door seals intact

Blast chillers in good repair

Cook/Chill Records Documented for all batches today and within limits

Staff can describe the critical limits for blast chilling, and display knowledge of why this step is important

Hand Basins

All hand basins adequately stocked with warm water, soap and paper towel

Staff wash their hands on entry to kitchen, and between tasks

Notes/Observations

Part 6: Sandwich Preparation Room

Hallway

Walls, floors and drains in good repair - no cracked tiles

Ceiling in good repair, lighting adequate and all lights covered

Area clean and free of potential contaminants

Sandwich Room

Walls and floors in good repair, no damaged tiles

Ceiling in good repair, lighting adequate and covered

Floors clean with no build-up of food debris

Pre-Operational Hygiene Check completed

Sandwich Preparation Log completed and within critical limits

Hand basin stocked with paper towel, soap, warm water and not obstructed

Staff wash hands and change gloves at appropriate times

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Larder Walk-In Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food correctly labelled with prepared date and use-by date

Notes/Observations

Part 7: Plating Room Main Storage Units

Larder Walk-Through Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floors in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food correctly labelled with prepared date and use-by date

Roll-In Beverage Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floor in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food correctly labelled with prepared date and use-by date

Chilled Coolroom

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

Coolroom maintaining food at 5C or colder

Door, handles and seals clean and in good condition

Walls and floor in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, lighting adequate and all lights covered

Shelving in good condition - no cracks or mould

Coolroom clean - including all shelving and underneath lowest shelves

Fan in good condition - clean, no mould, no drips

All food securely covered

All food correctly labelled with prepared date and use-by date

Plating - Dry Storage Room

Walls and floor in good condition - no holes, cracks, mould or peeling paint

Ceiling in good repair, air curtain clean, lighting adequate and all lights covered

Shelving clean and in good condition

All goods in sealed packaging

No personal items or clutter stored in dry storage

Allergen hazards are controlled - e.g. foods stored separately - not mixed in one container etc.

Freezer 1 and 2

Documentation completed correctly and all temperatures within critical limits (check current logsheet)

All food hard frozen - no signs of thawing

Door, handles and seals clean and in good condition

No excessive build up of ice in freezer

Racks in good condition - no cracks or mould

Freezer clean - including all shelving and base

Internal fan in good condition - clean, no mould, no drips, no build up of dust/dirt

All food securely covered

All food clearly labelled and within use-by date

Good stock rotation practices

Notes/Observations

Part 8: Plating Line

Plating Line Area & Staff

Walls and floors in good repair - no broken tiles or peeling paint

Ceiling in good repair, air curtains clean, lighting adequate and covered

Hand basins stocked with soap, paper towel, warm water available and basin not obstructed

Staff practicing good hygiene, washing hands and changing gloves appropriately

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

All PHF under refrigeration until ready to be plated

Plating Logs completed and within limits

Trays, containers, lids, utensils in good repair

Trays, containers, lids, utensils clean

Allergen management procedures in place to prevent cross-contamination during plating

QCP1: Plating/Portion

Water spray used correctly, refilled start of shift with clean water in clearly labelled bottle

Chilled Bain Marie

Chilled Bain Marie holding food at 5C or colder?

Chilled Bain Marie clean and in good repair

Unit not overstocked - all PHF items within coldwell

Plated meals placed on tray without delay (i.e. not on top of chilled bain marie longer than 5 mins)

Cold Display Fridge 1

Display fridge 1 holding food at 5C or colder

Temperatures documented are within limits

Fridge is clean and in good repair, including all shelves and base

All food is covered securely and labelled clearly

Cold Display Fridge 2

Display fridge 2 holding food at 5C or colder

Temperatures documented are within limits

Fridge is clean and in good repair, including all shelves and base

All food is covered securely and labelled clearly

Cold Display Fridge 3

Display fridge 3 holding food at 5C or colder

Temperatures documented are within limits

Fridge is clean and in good repair, including all shelves and base

All food is covered securely and labelled clearly

Notes/Observations

Part 9: Rethermalisation and Distribution

Dispatch Room

Dispatch room walls and floors in good repair

Ceiling in good repair, lighting adequate and all lights covered

Dispatch room, fittings and equipment clean

No clutter in dispatch room

No dust building up along wall and equipment edges

CCP7 Rethermalisation, & Internal Transport

End of rethermalisation temperatures documented correctly

Rethermalisation temperatures 75C or hotter

Staff can describe the critical limits for rethermalisation, and why this is important

Staff wash their hands when appropriate

Staff uniform compliant - sleeper earrings only, plain banded ring, hair covered, covered shoes, apron, short nails, no nail polish etc.

Trolleys in good repair, seals intact

Trolleys clean

All food securely covered prior to transport

AGV transport scheduled and occurs without delay once 6th trolley ready for transport

AGV transport less than 20 minutes (or otherwise documented on Transport Log)

Notes/Observations

Part 10: CCP8 - Dispatch & External Transport

Dispatch & External Transport

Transport trolleys, containers clean and in good condition

PHF transported under temperature control, 5C or colder

Dispatch and transport times and temperatures monitored by staff and recorded, all within limits

External transport staff can explain the importance of dispatch and transport CCP and know critical limits

Truck Inspection

Interior of vehicle is clean

Internal walls and ceiling in good repair, smooth and non-porous

Floors non-porous and in good condition, free of rust

Vehicle is refrigerated - 5C or colder

Doors in good condition, seals intact

Digital thermometer and alcohol wipes available for driver

Notes/Observations

Part 11: Monthly Schedules Check

Pest control contractor has visited, service reports filed and CAR raised if required

Approved Suppliers List is up to date - all certificates within expiry dates

Food Samples have been collected and results received within last month

Environmental Swabs completed and results received within last month

Probes have all had calibration checks within last month

Quality Checks completed for this month

Part 11: Summary

This month's internal food safety inspection identified the following trends in non-compliances (tick the top three):
Will corrective actions need to be raised?
Name & Signature of Person Conducting Inspection:
Date & Time Inspection Completed
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.