Pentaxia Food Hygiene Inspection

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location

• 1.1 - Has the previous inspection been reviewed?

  Yes

  No

  N/A

• 1.2 - There are no outstanding actions from previous inspections?

  Yes

  No

  N/A

2.0 Personal Hygiene

• 2.1 - Staff are aware of personal hygiene issues and report to Manager as required?

  Yes

  No

  N/A

• 2.2 - Staff aware of when they should wash their hands?

  Yes

  No

  N/A

• 2.3 - Cuts, spots etc. are covered by waterproof bright plasters?

  Yes

  No

  N/A

• 2.4 - Staff report illnesses / symptoms to Manager?

  Yes

  No

  N/A

• 2.5 - Staff are aware of unhygienic habits?

  Yes

  No

  N/A

• 2.6 - No evidence of any jewellery being worn (with the exception of a plain wedding band)?

  Yes

  No

  N/A

• 2.7 - Any other jewellery being worn is covered with a suitable plaster?

  Yes

  No

  N/A

• 2.8 - No evidence of strong smelling perfume / aftershave, hand creams being worn?

  Yes

  No

  N/A

3.0 Food Supply and Receipt

• 3.1 - Are chilled foods delivered at +8 degrees c?

  Yes

  No

  N/A

• 3.2 - Are frozen foods delivered above -15 degrees c?

  Yes

  No

  N/A

• 3.3 - Food deliveries are checked prior to acceptance?

  Yes

  No

  N/A

• 3.4 - Are temperatures recorded?

  Yes

  No

  N/A

• 3.5 - Food is purchased via reputable suppliers?

  Yes

  No

  N/A

4.0 Food Storage

• 4.1 - Food is stored a minimum of 15cm off the floor?

  Yes

  No

  N/A

• 4.2 - Area is clean and tidy?

  Yes

  No

  N/A

• 4.3 - Chilled food is stored at +5 degree c or colder?

• 4.4 - Frozen food stored at minus 18 degrees c or colder?

• 4.5 - Are temps. of fridges / freezers taken and recorded daily?

  Yes

  No

  N/A

• 4.6 - Is a thermometer placed in the warmest part of the fridge?

  Yes

  No

  N/A

• 4.7 - Temperature is checked frequently & recorded twice daily?

  Yes

  No

  N/A

• 4.8 - Are calibration records available?

  Yes

  No

  N/A

5.0 Food Preparation

• 5.1 - Are different coloured boards used for food stuffs?

  Yes

  No

  N/A

• 5.2 - Are spillages & waste food cleared away promptly?

  Yes

  No

  N/A

• 5.3 - Are temperature records available?

  Yes

  No

  N/A

• 5.4 - No risk of food contamination during food preparation?

  Yes

  No

  N/A

• 5.5 - Are raw vegetables washed thoroughly in a separate sink?

  Yes

  No

  N/A

• 5.6 - Frozen food is defrosted under controlled conditions?

  Yes

  No

  N/A

6.0 Training and Competency

• 6.1 - Staff are trained and competent in food hygiene?

  Yes

  No

  N/A

• 6.2 - Certification is available for viewing?

  Yes

  No

  N/A

• 6.3 - Certification is in date (recommended renewal 3 years)?

  Yes

  No

  N/A

7.0 Food Allergy

• 7.1 - Containers containing nuts are sealed and labelled?

  Yes

  No

  N/A

• 7.2 - Customer nut allergy statement & staff poster both displayed

  Yes

  No

  N/A

8.0 Refuse & Pest Control

• 8.1 - Refuse containers / storage are clean & pest proof

  Yes

  No

  N/A

• 8.2 - Pest control contract in place?

  Yes

  No

  N/A

• 8.3 - No active pest infestation?

  Yes

  No

  N/A

• 8.4 - Waste transfer notes available?

  Yes

  No

  N/A

9.0 Cleaning

• 9.1 - Cleaning schedule available and adhered to?

  Yes

  No

  N/A

• 9.2 - Food preparation surfaces, including chopping boards are cleaned regularly & are clean at time of inspection?

  Yes

  No

  N/A

• 9.3 - Hand contact surfaces are cleaned regularly & are clean at time of inspection?

  Yes

  No

  N/A

• 9.4 - Cooking equipment, including ovens, grills, fryers etc. are cleaned regularly and are clean at time of inspection?

  Yes

  No

  N/A

10.0 Health and Safety

• 10.1 - Flooring is in good condition?

  Yes

  No

  N/A

• 10.2 - Are COSH data sheets available?

  Yes

  No

  N/A

• 10.3 - Are COSHH Assessments available?

  Yes

  No

  N/A

• 10.4 - Area is clean and tidy at time of inspection?

  Yes

  No

  N/A

• 10.5 - Area is free of slipping / tripping hazards?

  Yes

  No

  N/A

• 10.6 - Risk Assessments for the area are available?

  Yes

  No

  N/A

11.0 Safe use of Catering Equipment

• 11.1 - All catering equipment is maintained in good order?

  Yes

  No

  N/A

• 11.2 - Knives used, cleaned and stored safely?

  Yes

  No

  N/A

• 11.3 - Wet floor signs available and used correctly?

  Yes

  No

  N/A

12.0 Food Service

• 12.1 - Are all buffet foods displayed for a maximum of 2 hours only?

  Yes

  No

  N/A

• 12.2 - Food service equipment working correctly?

  Yes

  No

  N/A

• 12.3 - All hot food held above 63 degree c?

  Yes

  No

  N/A

Any further comments:

• Comments

Sign off:

• Signature:

  Sign