Title Page

  • GLLM - Hygiene Inspection Checklist

  • Conducted on

Hygiene of Food Rooms and Equipment

  • Are food rooms and equipment in good condition and well maintained?

  • Are food rooms clean and tidy, and do staff clean as they go including difficult areas?

  • Is equipment easy to clean and kept in a clean condition?

  • Are all food and hand contact surfaces e.g. Work surfaces, slicers, fridge handles, probe thermometers, in good condition and cleaned/disinfected regularly?

  • Are suitable BS EN approved cleaning chemicals available and stored correctly and are proper cleaning methods used?

  • Are separate cleaning cloths used in clean areas? If they are re-used, are they laundered in a boil wash?

Food Storage

  • Are deliveries appropriately stored immediately?

  • Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

  • Is food in fridges/freezers covered?

  • Are high risk foods date coded, codes checked daily and stock rotated?

  • Are dried goods stored correctly e.g. In a suitable room, off the floor, in covered containers?

  • Is outer packaging removed from ready-to-eat food before being placed into a clean area?

  • Are freezers working properly?

  • Are fridges and freezers defrosted regularly?

Food Handling Practices

  • Are ready-to-eat foods prepared in separate clean areas?

  • Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher? Is the dishwasher in good working order and regularly serviced?

  • Is wrapping and packaging used for ready-to-eat food kept in the clean area?

  • Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?

  • Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?

  • Are staff handling food as little as possible? I.e. Using tongs.

  • If colour coded equipment is provided (e.g. Utensils, chopping boards), is it used correctly?

  • Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

  • Is food cooled as quickly as possible away from raw food and other sources of contamination?

  • Are vegetables/fruit/salads trimmed and washed thoroughly before use unless labelled as 'ready-to-eat'?

  • Are ready-to-eat foods kept separate on display and screened from customers?

  • Are adequate clean utensils available for self service?

  • Are frozen foods defrosted safely?

  • Are controls in place to prevent contamination by chemicals/foreign bodies e.g. Glass, packaging materials, bolts, rust, cleaning chemicals?

  • Are staff aware of food allergy hazards?

  • Are controls being followed to ensure staff wash their hands after handling raw food and before touching surfaces, such as the cash register?

  • Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

Personal Hygiene

  • Are staff fit to work, wearing clean, suitable protective clothing, and following personal hygiene rules particularly hand washing?

  • Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

  • Are wash hand basins used for hand washing only and is effective hand washing by staff regularly observed?

  • Are staff toilets and changing facilities clean and tidy?

Pest Control

  • Are premises pest proofed and free from any signs of pests?

  • Where necessary, are external doors/windows fitted with suitable fly screens?

  • Are insectocutors (if provided) properly maintained?

  • Is food properly protected from risk of contamination by pests?

Waste Control

  • Is waste in food rooms stored correctly?

  • Is food waste stored correctly outside, and is the refuse area kept clean?

  • Is unfit food clearly labelled and stored separately from other foods?

Checks and Record Keeping

  • Are all checks properly taken and recorded?

  • Has appropriate corrective action been taken where necessary?

  • Are record sheets up-to-date, checked and verified?

  • Are equipment time/temperature combinations regularly checked?

Review (4 weekly)

  • Any new suppliers and approved list updated?

  • Any new menu items and steps in safe catering updated?

  • Any new food handling methods or equipment and steps in safe catering updated?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.