Title Page

  • Premises Name

  • Conducted on

  • Officer

  • Premises Address
  • Premises Telephone Number

  • Mobile number

  • Email address

  • Type of visit

  • Primary Authority?

  • Details of Primary Authority

Premises

Premises Details

  • Description of business

  • Opening times

  • Responsible for structure

  • Head Office
  • Ownership

  • Food Hazards / Significant Risks

  • Raw foods

  • Ready to Eat

  • Other Food Types

Staff / Customers Details

  • Proprietor

  • Preferred Language

  • Interviewed

  • Manager

  • Interviewed

  • Number of staff

  • Staff Interviewed

  • Number of customers

  • Vulnerable Groups

Premises History

  • Outstanding issues

  • Uniform checked

  • FBO on current registration correct

  • Name of FBO on latest registration and date

  • Previous FHRS

HACCP / Documentation

Documented systems

  • Does the business require a documented system

  • Is there a documented food safety system

  • Type of documented system

Safer Food Better Business

  • Cross contamination

  • Cleaning

  • Chilling

  • Cooking

  • Management

  • Supplier list

  • Cleaning schedule

  • Diary completed (Inc opening and closing checks)

  • Is there traceability on site for food items

In house documented system

  • Records

  • Alternative record keeping

  • Photos of systems

Allergen Control

  • Allergen ingredient information recorded in written format (and accurate)?

  • Allergen cross contamination control

  • Separate work surfaces, chopping boards and utensils for foods prepared 'free from', or clean between each usage

  • Storing ingredients and prepared foods separately and in lidded containers.

  • Details of staff allergen training (online, sfbb, other)

  • Is allergy sign displayed

Cooking / Hot Holding / Reheating / Cooling / Probes

Cooking

  • Are cooking temperatures checked

  • Records

  • Core temperature target

  • Validated cooking procedures

  • Probe in use

  • Probe cleaning

  • Is probe calibrated

  • Boiling water

  • Ice water

  • Other

  • Details

  • Safe handling procedures

Hot holding equipment

  • Hot cupboard

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Pie warmer

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Bain marie

  • Temperature reading / food product

  • Is the unit running at the correct temperature

  • Rice cooker

  • Temperature reading / food product

  • Is the unit running at the correct temperature

Reheating

  • Are reheating temperatures checked

  • Records

  • Reheating Practices

Cooling

  • Are cooling temperatures checked

  • Records

  • Cooling methods

  • Other

Purchase and Receipt / Distribution/ Storage

Purchase and receipt

  • Reputable suppliers

  • Delivery temperature check

  • Separated raw / cooked

Distribution from premises

  • Transport of food

  • Area covered

  • Temperature records

  • Raw and ready to eat separated

  • Is a refrigerated vehicle used

  • Cool box / Hot box used

  • Is outside catering undertaken

  • Details

Cold Storage

  • Storage temperatures checks

  • Records

  • Separation raw / cooked

  • Unwrapped food protected

  • Adequate stock rotation

  • Stock labeling

  • Number of days (high risk foods)

Fridges and Freezers / Preparation / Sinks / Dishwasher

Fridges and Freezers

  • Fridges

  • Fridge
  • Location

  • Temperature of fridge

  • Picture

  • Fridge seals

  • Cleanliness and condition fridge

  • Add media

  • Location

  • Temperature of fridge

  • Picture

  • Fridge seals

  • Cleanliness and condition fridge

  • Add media

  • Location

  • Temperature of fridge

  • Picture

  • Fridge seals

  • Cleanliness and condition fridge

  • Add media

  • Freezers

  • Freezer
  • Location / Condition

  • Picture

  • Temperature

  • Freezer seals

  • Cleanliness and condition of freezer

  • Add media

  • Location / Condition

  • Picture

  • Temperature

  • Freezer seals

  • Cleanliness and condition of freezer

  • Add media

  • Chilled bed

  • Fridge
  • Location

  • Temperature

  • Picture

  • Separated raw and ready to eat display

  • Temperature monitoring equipment

Preparation

  • Adequare work surfaces / Appropriate prep time / temperature

  • Separate areas for raw and cooked prep

  • Separate equipment for raw and cooked

  • Details of separation

  • Service / Handling methods

  • Other method

  • Defrosting

  • Equipment colour coded

  • Repair / Condition of equipment

  • Equipment issues

Sinks / Dishwasher

  • Is there an adequate number of sinks

  • Use of sinks

  • Dishwasher

  • Rinse temperature above 82 degrees

  • Sterilising sinks

Cleaning / Cloths

Cleaning

  • 2 stage cleaning and disinfection in place

  • Stage 1

  • Cleaning

  • Method

  • Stage 2

  • Disinfection

  • Method

  • Brand

  • Details

  • Add media

  • British Standard

  • Contact time

  • Dilution rate

  • Further Details

  • Details

  • Are staff trained to use cleaning chemicals

Cleaning cloths

  • Re-using cleaning cloths?

  • Type of cloths

  • Cleaning

  • Colour coded cloths

  • Details

  • Are you using disposable / single use paper towels / cloths

  • Type of cloths

Rooms / Layout

Layout / Design / Construction / Size

    Room
  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

  • Location

  • Is structure / cleaning free from disrepair

  • Open food room

  • Floor

  • Details

  • Walls

  • Details

  • Ceilings

  • Windows

  • Fly screen(s) present

  • Doors

  • Fly screen(s) present

  • EFK present

  • Equipment surfaces

  • Details

Training / Hand Washing / Over clothing

Staff Training

  • Are staff trained in appropriate food safety

  • Training

  • Staff member
  • Name

  • Training

  • Date of training

  • Certificates

  • HACCP Training

  • Digital copies

  • Sickness policy are staff aware

  • Aware of 48 hours clear rule

Personal Hygiene

  • Handwashing

  • Appropriate hand washing observed

  • Hand washing technique acceptable

  • Are staff trained / instructed on effective hand washing

  • Are staff wearing suitable overclothing

  • Protective clothing

WHB / Toilet / Waste / Changing / Washing Facilities / Drainage / Light / Ventilation

General structure

  • WHB Compliant

  • Hot / Mixed Water

  • Drying facilitities

  • Soap

  • Comments:

  • No of basins / locations

  • Toilet Compliant

  • Lobby / Intervening space

  • Ventilation

  • Toilet WHB Compliant

  • Hot / Mixed Water

  • Drying facilitities

  • Soap

  • Changing facilities

  • Food Waste Compliant

  • Company details

  • Details

  • Frequency of collection

  • Oil used onsite

  • Company details

  • Details

  • Evidence of Waste and Oil collection

  • Water supply Compliant

  • Type of supply

  • Please refer premises to private water supply officer

  • Drainage Compliant

  • Type of supply

  • Lighting Compliant

  • Type

  • Diffusers

  • Ventilation Compliant

  • Type

  • Issues

Pest Control

Pest control

  • Is the premises free from pests

  • Pest(s) present on site

  • Response by FBO

  • Does the business carry out its own pest checks

  • Is there a pest control contract

  • Pests listed

  • Date of last visit

  • Company

  • Other provide details

Complex Equipment

Complex Equipment

  • Is there any complex equipment on site

  • Types of equipment

  • Vacuum packer on site

  • Are there separate vacuum packers

  • Cleaning

  • Separated raw and ready to eat packaging

  • Mincer on site

  • Cleaning

  • Slicer on site

  • Are there separate slicers

  • Cleaning

  • Separated raw and ready to eat packaging

  • Mixer / Food Processor / Robot Coupes on site

  • Cleaning

Additional Notes

  • Additional Notes

  • Notes

  • Add drawing

  • Extra photos

Risk Rating (FHRS)

  • (5 rating = 0-15 No score >5) (4 rating = 20 No score >10) (3 rating = 25-30 No score >10) (2 rating = 35-40 No score >15) (1 rating = 45-50 No score >20) (0 rating =>50)

  • Level of current compliance (food hygiene / safety / temperature)

  • Level of current compliance (structure / cleaning / layout)

  • Confidence in management / control procedures

  • New FHRS

  • New FHRS sticker issued on site

  • Has FHRS rating changed

  • Food Standards Agency Link
    http://www.food.gov.uk

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.