Personal Hygiene Standards

  • Finger nails are short, unpolished & clean

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

  • All food handlers is issued and trained in good hygiene practices. Is an Induction Register maintained.

Bad Habits

  • Staff not coughing / sneezing over food, etc.

  • Staff not eating or drinking in preparation/kitchen areas.

  • Staff not fondling hair, picking nose, scratching, etc

Food Policy Statements

  • Policy documentation available, signed & dated

  • Documentation brought to the attention of staff. (Are staff aware of the documentation that needs to be maintained.)


  • Organisational structure in place.


  • 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 / gloves used whenever possible.

  • Gloves Knives Serving utensils


  • Is smoking 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. (Kitchen SOP)

  • Catering staff fully aware of procedures to follow in the event of illness. (Kitchen SOP)

  • Return to work sickness forms /questionnaires completed.

Food Hygiene Training

  • Managers & all food handling staff fully trained in appropriate safety & hygiene requirements. (Check if there a register of training supplied.)

  • Details recorded on personal training files. (Staff record of training)

  • Photocopies of certificates, etc available & held on file. (Competency log book.)


  • Adequate equipment available.

  • Correct storage and labelling of chemicals.

Additional Observations


  • Is equipment current for electrical integrity testing

  • Equipment adequate for the production of food for service.

  • Is the cleaning schedule maintained?

  • Equipment Maintenance Register maintained.

Food Premises

  • Is the premises adequate for intended use?

  • Is there adequate cleaning schedule?

  • Is there adequate cleaning schedule?water

  • General condition of walls/floor/ceiling

  • Condition

Fixtures and Fittings

  • Fixtures and fittings must be fit and safe for the intended use. (Lights, exhaust fans, benches)

  • Supplementary Recommendations

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