Title Page
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Site conducted
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Conducted on
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Prepared by
Practices from NSF
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In the kitchen, is the staff's hair untidy, dirty, not tied back, too long or uncoverd?
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Is Protective Clothing only being worn on site?
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No personal belongings or clothing in the food areas?
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Visitors wearing Protective Clothing including a hat?
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Team not tasting the food using unhygienic utensils?
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Hand Wash Sinks clear and unblocked, not being used with Utensils or Equipment?
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Hand Wash Sinks equipped with adequate Blue Roll and Soap in Dispensers?
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Staff room and Toilets clean and tidy?
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Jewellery and False Nails removed?
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Cuts and sores covered with clean plasters or dressings?
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All PPE being is clean and hygenic?
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Hands being washed correctly and after potential cross contamination?
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Food being purchased from nominated Suppliers only?
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Deliveries being accepted at the correct temperatures? Colder than 7 for Fresh, colder than 18 for Frozen.
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Delivered food in date?
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All food delivered without damage and with adequate packaging?
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Deliveries being put away within 30 minutes of arrival?
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Stock being rotated for FIFO?
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Food adhere to the FSMS in the fridge layout?
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No OOD Food on site?
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Opened tinned goods being decanted and not stored in open cans?
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Decanted/Open products being labelled correctly?
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Understand the process of what to do in the event a fridge exceeds critical limit on temperature?
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Understand the process of what to do in the event a freezer exceeds the critical limit on temperature?
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Frozen food is at -16 or colder?
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No ambient/low risk food items on site?
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All food correctly covered?
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No defrosted food has been refrozen?
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No freezers require defrosting?
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No food being stored in damaged packaging?
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Unfit food disposed of, or marked as unsalable?
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No food being stored on the floor?
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Defrosting food is being stored correctly?
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Food isnt being defrsoted at ambient temperature?
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Correct coloured chopping boards and utensils in use?
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Food areas, boards and utensils being cleaned and sanitised after use?
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Adequate separation between Raw and Ready to Eat foods?
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Structure of prep areas has no risk of foreign body contamination?
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Ready to eat food isnt being left at ambient for too long?
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Clean chopping boards are stored upright and without damage?
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Raw veg is being washed in Food Prep Sink using cold running water?
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Washed produce is being stored in dry, covered containters?
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Food is being served immediately once at temperature or commencing the Hot Holding Proceedure?
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Core temperature of food at 75oC for 30 Seconds is being achieved?
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Food is being cooled within 90 minutes to required temperature?
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No risk of cross contamination at end of cooking?
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Food being cooled in an area of the kitchen before being transferred to the chiller?
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Bain Marie or Hot Holding isnt being used to reheat food?
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Food is not being reheated more than once?
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Food is being cooked to a core temperature of 75, or 82 in Scotland?
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Hot Holding equipment is at the required operating temperature?
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All hot held food is being used before more is added to hot hold?
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If hot held food drops below 65oC, it is being discarded?
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All fridges are displaying at below 7oC?
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No high risk foods are being stored above 7oC for longer than 3 hours?
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Fridges arent exceeding the load limit?
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No risk of cross contamination in displayed, chilled foods?
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Tongs and serving utensils are clean?
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Crockery, Cutlery, Cloths, Glassware clean and undamaged?
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Working probes and probe wipes available, and in date?
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Prep areas clean and floor swept?
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All utensils and equipment working and undamaged?
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Broken Crockery and Broken Glassware bins in use?
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Glassware stored upside down on plastic matting?
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Glassware stored above food?
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Eggs from preapproved supplier with Lion Quality mark?
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Ice scoop stored in a dry, clean containter?
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Plastic or Metal Ice Scoop? Cant be glass.
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Segregated Raw Prep Area, or Segregated with time controls?
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Designated raw meat handling equipment and utensils?
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Raw prep area is clean and disinfected after use?
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Correct coloured tongs in use on Grill?
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Raw Meat isnt being washed?
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Hands being washed at appropriate times during handling of raw meat and veg?
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Correct procedure for washing raw salad and garnish?
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Kitchen laid out to allow seperation of raw and ready to eat foods?
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No other food hygeine concerns noted in the business?
Premises, Cleaning and Pests
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No missing, cracked or damaged wall tiles?
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Walls are smooth, cleanable and continuous?
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No signs of dampness or mould on walls?
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No structural movement in the walls?
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Floor has no damage?
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Floor isnt absorbent?
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Floor to wall junctions are clean?
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No damage to the ceiling?
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No dampness in the ceiling?
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No excessive staining on ceiling with evidence or recent water leak?
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All lights working and not broken?
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No missing diffusers to lights?
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Ventilation and Extraction are working?
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Grease filter in place in canopy?
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No blockages or plumbing issues in Food areas or Bar?
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Potable water available?
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Hand wash sink in bar area?
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Hot and Cold running water in hand wash sinks?
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Glasswasher working correctly?
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Racking, seals and shelving in Fridges and Freezers in good condition?
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Racking is rust free?
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Hot hold can reach the required temperature?
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Customer toilets are clean, stocked and being checked hourly?
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Hot and Cold water in customer toilets?
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Adequate storage for team members clothing?
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Staff toilets are clean and stocked?
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Good pest control near food areas?
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Refuse area clean and tidy?
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No pest issues on site?
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Generally good housekeeping?
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Plates being cleared regurlary?
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Fly Killer emptied weekly?
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Doors to kitchen kept closed where applicable?
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Baits/Traps only handled by Pest Control?
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Enough bins in the building?
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Bins cleaned?
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Pest Control Actions closed down?
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Cleaning Chemicals stored away from food items?
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Cleaning schedule in place and filled in?
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Correct chemicals being used for correct tasks?
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Chemicals stored in correct bottles and containers?
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Only using clean cloths while cleaning?
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Separate cleaning equipment for Food Areas and Walls/Floors?
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Chemicals from nominated supplier only?
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Clean as you go in place?
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No build up of grease, grime, food debris on food contact surfaces, equipment, walls and floor?
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No ingrained build up of grease or grime?
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Sanitiser is available and being used?
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Cleaning equipment is clean?
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Dishwasher items being checked once they come out for no signs of food or lipstick?
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Dishwasher items being left to air dry?
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Seals, jets, interior surfaces and filters of Dishwasher clean and clear?
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Rinse aid, water softener and detergent available and in use?
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Dishwasher working properly? If not, is it logged on ProNett?
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Only clean, hot water being used to clean?
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Cleaning is only being done in the proper sink?
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No other food safety concerns identified during the check?
Confidence in Management
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No food safety management concerns identified during the check?
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Due Diligence records being completed?
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Kitchen diary being completed thoroughly?
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Food Hygiene training and Staff Induction records are up to date and available?
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Chef able to demonstrate an understanding of an essential food safety process?
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General good food safety knowledge?
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Allergen information is up to date?
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Food allergy and intolerance information on display?
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Team can explain the allergy process for a customer?
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No purple board in the kitchen?
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Team can explain how to manage substitutions for allergens?
H&S and Licensing
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H&S Law Poster and H&S Policy on display, completed, in date and signed correctly?
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Statutory testing certificates in place and current?
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FoH Diary completed and relevant sections signed off?
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All Risk Assessments applicable to site activities have been reviewed by the GM in the past 12 months?
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Staff including managers can demonstrate good knowledge and understanding of protective and preventative measures to carrying out medium/high risk tasks?
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Has the new RA for Use of Power Tools been included in the Site RA Folder?
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Has the premises implemented appropriate control measures for Noise Control?
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Have all accidents/incidents been reported to Management, logged on the back office and actions taken to prevent repeats?
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All front and back of house areas managed to control the risk of slips, trips and falls?
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Customer toilets clean and safe?
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Broken Glass bin available?
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Suitable first aid previsions available?
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PPE Available with staff aware of what and when it is needed?
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Gas Cylinders stored safely?
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Lifts and Hoists used safely, SSOW being followed?
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Ladders in good condition, fit for purpose and ladder checklist complete?
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Beer Lines being cleaned correctly and procedures followed?
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All deliveries and transfer of crates, barrels and food being carried out correctly?
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Crates, barrels and food being stored correctly? Not exceeding height limits?
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COSHH Guidelines being followed and only authorised chemicals being used?
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Subterranean cellar fitted with CO2 Alarm?
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Facilities and Equipment including furniture not posing imminent risk of injury? If there is, has it been logged and have a suitable action plan?
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Baby Changing and High Charis clean and in a safe, secure condition?
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Gas Patio Heaters being used correctly, and with gas cylinders stored correctly?
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Legionella Form E, F and G completed monthly?
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No obvious risks to children in the venue?
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Tumble Dryer or Washer Dryer filter clean from fluff?
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No other issues raised during the check?
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Full copy of the Premises License available?
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Copy of the Premises License on display?
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Management aware of the conditions attached to the Premises License?
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Is a Section 57 Notice on display next to the Premises License Summary?
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Personal License Holders carry on their person their personal license ready for inspection?
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Price Lists comply with Trading Standards requirements?
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Evidence of adherence to Company Policy in respect to underage sales?
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Form of Authorisation completed for all employees?
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Staff received appropriate training in relation to licensing matters?
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CCTV Operational and relevant signage on view?
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Incident and Due Diligence log being completed fully?
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All changes in levels to floor in the public area highlighted?
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Door Staff Due Diligence log being fully completed?
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Open bottles sealed to avoid evaporation?
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Disabled facilities provided, operational, working order, clean and free from storage?
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Is the premises Fire Risk Assessment available?
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Have the hazards and deficiencies within the FRA been nulified or controlled adequately?
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Fire Alarm and Fire Detection Systems working?
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Fire Alarm Zone Plan available and correct?
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Fire detectors arent covered?
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Fire precautions checklist being completed daily?
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Plant rooms free from combustible materials?
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All employees received Fire Safety Training at induction and recurring Refreshers?
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Fire Evacuation Drill completed in last 6 months?
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Fire exits and egress routes free from obstruction?
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Fire Exit Doors unlocked?
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Internal Fire Doors are in good condition, operate correctly and fit effectively in to their frames?
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Safe Capacity Limit displayed within the FRA?
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Appropriate and adequate Fire Signage available throughout?
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No smoking policy being followed?
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Any other Fire Risk issues raised during the check?
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Do you have accomadation?
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Is it occupied?
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How many people are living there?
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How many households are living there?
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Does the current FRA cover the accomadation?
Additional AM Questions
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Exterior in good condition including furniture, pavement, steps and lighting?
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A Boards in correct locations?
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No Extension Cables in use?
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Staff can talk you through the Reward Card terms and conditions?
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Staff can talk through how to reduce Clears and Voids?
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Knives being stored correctly?
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Staff can describe the Manual Handling Process?
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Cellar drain have a cover on and in suitable condition?
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Challenge 21/25 Posters on display?
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ID Checks being completed properly on the till?
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Pubwatch meetings being attended regularly?
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Most recent version of Stock and Cash Policy signed by all managers?
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Is the office clean, tidy and organised?
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Mobile PEDs kept in a secure location overnight?
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PED Antitamper Poster on display?
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Pest Control Visits arent overude?
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GM/DM shadowing the Technician on their visit?
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Staff can describe what to do if they discover a fire?
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Staff can tell me where the Fire Evacuation Point is?
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