Manager Monthly Hygiene Inspection List

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

Are food rooms clean & tidy? Do staff clean as they go?

Is equipment easy to clean & in good condition?

Are all food & hand contact surfaces (Work surfaces / delivery areas / equipment / handles / probes) in good condition & cleaned/sanitised regularly?

Are suitable cleaning chemicals available and stored correctly and proper cleaning methods used?

Are cleaning clothes suitable for use or are disposable j cloths & blue roll used?

Are deliveries appropriately stored immediately?

Is ready-to-eat food stored above / separate from raw food in fridges / freezers

Is food in fridges/freezers covered?

Are high risk foods date labelled and checked daily and stock rotated?

Are dried goods stored correctly ( eg. Off the floor in suitable sealed containers? )

Are freezers working properly and free from frost build up?

Are fridges working properly and free from frost build up?

Are fridges & freezers being defrosted regularly?

Are raw & ready-to-eat foods prepared in separate areas or are the work surfaces cleaned & disinfected regularly and between uses?

Separate complex equipment used for raw & ready-to-eat foods?

Are staff handling food as little as possible? (Eg using gloves/tongs)

Is colour coded equipment provided?

Are high risk foods prepared in small batches and returned to the fridge immediately?

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

Are ready-to-eat fruits/salads/vegetables prepared off site or washed thoroughly?

Is food on display screened from customer?

Are adequate cleaning utensils available for self service? ( napkins / sanitiser / etc )

Are frozen foods defrosted safely?

Are controls in place to prevent contamination by chemicals / foreign bodies (eg glass/packaging materials/bolts/rust/cleaning chemicals/etc?)

Are staff aware of food allergy hazards & what to do in the event someone has an allergy?

Are staff aware how to complete a food-borne illness report with a customer if needed?

Are probe / infrared thermometers correctly used / regularly disinfected before and after use?

Are staff fit to work?

Are staff complying with the new COVID daily check-in?

Are staff arriving to work in clean, suitable uniform?

Are staff following personal hygiene rules, particularly hand washing & hand hygiene?

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

Are hand washing basins used for hand washing only and used regularly?

Are staff handling food as little as possible and wearing disposable gloves?

Are staff toilets & changing facilities clean & tidy?

Is the pest assessment checklist being completed?

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

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

Are insectucators ( If provided ) properly maintained?

Is food properly protected from risk of contamination by pests?

Is waste in food rooms stored correctly?

Is food waste stored correctly outside & is the refuse area kept clean?

Is waste discarded correctly in line with operating procedures including liquid waste?

Are bins regularly cleaned & waste discarded?

Are all checks properly taken & recorded?

Has appropriate corrective action been taken where necessary in a fast manner?

Are records up to date & checked & verified?

Are equipment time/temperature combinations specified & regularly cross checked?

Are all suppliers & approved list updated?

Are all new menu items updated? (Allergens/product list etc)

Any new food handling methods or equipment and steps updated?