GLLM - HYGIENE INSPECTION CHECKLIST

• GLLM - Hygiene Inspection Checklist

• Conducted on

  Date

Hygiene of Food Rooms and Equipment

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

Food Storage

• Are deliveries appropriately stored immediately?

  Yes

  No

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

  Yes

  No

• Is food in fridges/freezers covered?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

• Are freezers working properly?

  Yes

  No

• Are fridges and freezers defrosted regularly?

  Yes

  No

Food Handling Practices

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

  Yes

  No

• 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?

  Yes

  No

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

  Yes

  No

• 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?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

• Are adequate clean utensils available for self service?

  Yes

  No

• Are frozen foods defrosted safely?

  Yes

  No

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

  Yes

  No

• Are staff aware of food allergy hazards?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

Personal Hygiene

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

• Are staff toilets and changing facilities clean and tidy?

  Yes

  No

Pest Control

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

  Yes

  No

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

  Yes

  No

• Are insectocutors (if provided) properly maintained?

  Yes

  No

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

  Yes

  No

Waste Control

• Is waste in food rooms stored correctly?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

Checks and Record Keeping

• Are all checks properly taken and recorded?

  Yes

  No

• Has appropriate corrective action been taken where necessary?

  Yes

  No

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

  Yes

  No

• Are equipment time/temperature combinations regularly checked?

  Yes

  No

Review (4 weekly)

• Any new suppliers and approved list updated?

  Yes

  No

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

  Yes

  No

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

  Yes

  No