Report of Food Hygiene Inspection (EC Regulation 852/2004 and Food Hygiene and Safety (England) Regulations 2013)

• Inspector

• Contact details:

  Select astaunton@chiltern.gov.uk 01494 732061 dgatesman@chiltern.gov.uk 01494 732198 ifeber@chiltern.gov.uk 01494 732270 lwallace@chiltern.gov.uk 01494 732058 nphillips@chiltern.gov.uk 01494 732234 sara.cobain@southbucks.gov.uk 01895 837309

  • astaunton@chiltern.gov.uk 01494 732061
  • dgatesman@chiltern.gov.uk 01494 732198
  • ifeber@chiltern.gov.uk 01494 732270
  • lwallace@chiltern.gov.uk 01494 732058
  • nphillips@chiltern.gov.uk 01494 732234
  • sara.cobain@southbucks.gov.uk 01895 837309

• Date of inspection

  Date

• Food Premises

• Address
  Address

• PERSONAL INFORMATION - please do not enter any personal information such as private contact details (names, addresses, telephone numbers, email addresses). This includes taking photographs that include personal information. NOTE: this form is NOT to be used for businesses located at private addresses such as home caterers.

Business Details

• File History Checked?

• Where applicable list the last three Food Hygiene Ratings List most recent first e.g. 5, 4, 5

• Inspection:

  Unannounced

  Announced

• Reason?

• Is Food Hygiene Rating sticker displayed?

  Yes

  No

  N/A

• Is the food registration up-to-date?

  Yes

  No

  N/A

• Select Legal - Amend registration - the information held on the Food Premises Register is no longer accurate. You must provide us with accurate information regarding your food premises. You must register your business. You can do this at www.chiltern.gov.uk/foodregistration or www.southbucks.gov.uk/foodregistration Legal - New registration – You must register your food premises. You can do this at www.chiltern.gov.uk/foodregistration or www.southbucks.gov.uk/foodregistration. You must also notify us of any significant change to the business (e.g. expanding, changing cooking style, closing or selling your business).

  • Legal - Amend registration - the information held on the Food Premises Register is no longer accurate. You must provide us with accurate information regarding your food premises. You must register your business. You can do this at www.chiltern.gov.uk/foodregistration or www.southbucks.gov.uk/foodregistration
  • Legal - New registration – You must register your food premises. You can do this at www.chiltern.gov.uk/foodregistration or www.southbucks.gov.uk/foodregistration. You must also notify us of any significant change to the business (e.g. expanding, changing cooking style, closing or selling your business).

• Time limit:

• Opening Times

• Part of a Primary Authority? - Businesses can form a partnership with a local authority to provide advice other local regulators must respect. Check the Primary Authority website for information.

  Yes

  No

  N/A

• Who is supplied?

  Select To final consumer only Food intended specifically for under 5's (more than 20 persons) Food intended specifically for over 65's (more than 20 persons) Food intended specifically for immunocompromised (more than 20 persons) Service to other businesses less than 25% of trade Deliver to other businesses more than 25% of trade

  • To final consumer only
  • Food intended specifically for under 5's (more than 20 persons)
  • Food intended specifically for over 65's (more than 20 persons)
  • Food intended specifically for immunocompromised (more than 20 persons)
  • Service to other businesses less than 25% of trade
  • Deliver to other businesses more than 25% of trade

• Where other business are supplied, provide detailed information:

• Offsite/Outside Facilities

• Details other functions, parties, outside catering, deliveries, manufacture, distribution, packing/wrapping

• Scale of distribution (Select from the drop down)

  Select Local Regional National EC Third Countries

  • Local
  • Regional
  • National
  • EC
  • Third Countries

• Amount of food prepared served/number of covers per day

• Examples of menu items:

• Or photo menu:

  Media

Significant Risks

• Menu analysis. Are there any high-risk methods of processing or high-risk dishes?

  Select Open raw food Open RTE Raw / lighty cooked food (e.g. rare burgers, steak tartare, carpaccio, sushi) Raw/lightly cooked egg Cook/Chill Meats (Butcher) Vacuum Packing / MAP Sous-vide Live shellfish Air drying / fermented food Smoking Hot/Cold First Destination Inland after Import Importer

  • Open raw food
  • Open RTE
  • Raw / lighty cooked food (e.g. rare burgers, steak tartare, carpaccio, sushi)
  • Raw/lightly cooked egg
  • Cook/Chill Meats (Butcher)
  • Vacuum Packing / MAP
  • Sous-vide
  • Live shellfish
  • Air drying / fermented food
  • Smoking Hot/Cold
  • First Destination Inland after Import
  • Importer

Food Suppliers

• Common suppliers (select from list):

  Select Bidvest (3663, Bidfood) Booker Brakes Browns Seafood Costco Creed Goddens Butcher Holdsworth Foods JJ Food Service Makro M&J Seafood Supermarkets (Tesco, Sainsburys etc.) Stickleback Fish Co.

  • Bidvest (3663, Bidfood)
  • Booker
  • Brakes
  • Browns Seafood
  • Costco
  • Creed
  • Goddens Butcher
  • Holdsworth Foods
  • JJ Food Service
  • Makro
  • M&J Seafood
  • Supermarkets (Tesco, Sainsburys etc.)
  • Stickleback Fish Co.

• Other food suppliers: (Click "Add Food Supplier")

Food Supplier

• Food Supplier

• Delivered or collected?

  Delivered

  Collected

• Supplier audited

• Scroll up and click +Add to add more.

Traceability

• Traceability records in place?

  Yes

  No

  N/A

• Legal - Traceability - you need to be able to identify the person or business that supplied you with food. As a minimum the 'system' should be able to provide: (1) Name, address of supplier, nature of products which were supplied and date of transaction/delivery; (2) Name, address of customer, nature of products which were supplied and date of transaction/delivery (only applicable if you do not supply the final consumer, i.e. delivers to retailers, caterers etc.). Depending upon the size and scale of your business, this can be as simple as keeping the receipts from all your food suppliers (CM).

• Time limit:

• Detail one example of 3rd country food product on premises

• Add media

  Media

• Please proceed to the next section.

Training / Instruction / Supervision

• Are all staff suitably trained in food hygiene?

  Yes

  No

  N/A

• Select Legal - Not all staff have received suitable training in food hygiene. Ensure all staff receive suitable training (CM). Legal - Staff have not received suitable training in food hygiene, ensure this is provided. Training should cover topics in these seven main areas: Bacteriology, Prevention of food poisoning and food contamination, Cleaning and Disinfecting, Pest control, Personal hygiene, Legislation and Food Safety Management Systems (CM). Legal - Formal Training - Staff handling open high risk food unsupervised must receive formal food hygiene training equivalent to at least Level 2 Food Safety. Training should cover topics in these seven main areas: Bacteriology, Prevention of food poisoning and food contamination, Cleaning and Disinfecting, Pest control, Personal hygiene, Legislation and Food Safety Management Systems (CM). Legal – Essentials of food hygiene - All staff must receive 'the essentials of food hygiene' information before starting work (CM). Advice – Courses - For more information on taught and online courses (some FREE) visit: www.chiltern.gov.uk/training or www.southbucks.gov.uk/trainingre information on training requirements and contact details for courses, links to information on some FREE courses can be found on our website. www.chiltern.gov.uk/training or www.southbucks.gov.uk/training Advice -Records - I recommend that you keep records of training completed by every member of staff. Written evidence can be important in demonstrating compliance with the training requirements.

  • Legal - Not all staff have received suitable training in food hygiene. Ensure all staff receive suitable training (CM).
  • Legal - Staff have not received suitable training in food hygiene, ensure this is provided. Training should cover topics in these seven main areas: Bacteriology, Prevention of food poisoning and food contamination, Cleaning and Disinfecting, Pest control, Personal hygiene, Legislation and Food Safety Management Systems (CM).
  • Legal - Formal Training - Staff handling open high risk food unsupervised must receive formal food hygiene training equivalent to at least Level 2 Food Safety. Training should cover topics in these seven main areas: Bacteriology, Prevention of food poisoning and food contamination, Cleaning and Disinfecting, Pest control, Personal hygiene, Legislation and Food Safety Management Systems (CM).
  • Legal – Essentials of food hygiene - All staff must receive 'the essentials of food hygiene' information before starting work (CM).
  • Advice – Courses - For more information on taught and online courses (some FREE) visit: www.chiltern.gov.uk/training or www.southbucks.gov.uk/trainingre information on training requirements and contact details for courses, links to information on some FREE courses can be found on our website. www.chiltern.gov.uk/training or www.southbucks.gov.uk/training
  • Advice -Records - I recommend that you keep records of training completed by every member of staff. Written evidence can be important in demonstrating compliance with the training requirements.

• Time limit

• Do all staff receive suitable instruction / supervision in relation to food hygiene?

  Yes

  No

  N/A

• Legal - Conditions at the premises at the time of my visit indicate that staff were not suitably supervised and or instructed. Set up systems to ensure that all staff are adequately instructed and supervised in matters of food hygiene (CM).

• Time limit:

• Where staff are suitably trained/instructed; was the last training/ instruction session within three years?

  Yes

  No

  N/A

• Advice - It is recommended that staff handling high risk food receive refresher training at periods not exceeding three years. For details of taught and online training courses visit: www.chiltern.gov.uk/training or www.southbucks.gov.uk/training

Training in Food Safety Management Systems (FSMS)

• Have all staff responsible for the development and maintenance of the FSMS received adequate training in its operation.

  Yes

  No

  N/A

• Select Legal - No Training for Maintenance of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the maintenance of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM). Legal - No Training for Development of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the development of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM). Legal – No Training Maintenance and Development of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the maintenance and development of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM). Advice - Recommend Formal FSMS Training - I would recommend that persons responsible for the development of the FSMS receive formal training on how to develop and implement a system based on HACCP Principles. Advice - Further information in relation to training requirements and courses (including FREE training) can be found at www.chiltern.gov.uk/training or www.southbucks.gov.uk/training Advice -Records - I recommend that you keep records of training completed by every member of staff. Written evidence can be important in demonstrating compliance with the training requirements. Advice - See www.food.gov.uk/sfbb for information on how to complete, implement and monitor your FSMS using the Safer Food Better Business Pack.

  • Legal - No Training for Maintenance of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the maintenance of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM).
  • Legal - No Training for Development of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the development of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM).
  • Legal – No Training Maintenance and Development of FSMS - Conditions at the premises at the time of my visit indicate that those staff responsible for the maintenance and development of the FSMS have not received adequate training. Ensure those staff receive training to enable the FSMS to be fully implemented (CM).
  • Advice - Recommend Formal FSMS Training - I would recommend that persons responsible for the development of the FSMS receive formal training on how to develop and implement a system based on HACCP Principles.
  • Advice - Further information in relation to training requirements and courses (including FREE training) can be found at www.chiltern.gov.uk/training or www.southbucks.gov.uk/training
  • Advice -Records - I recommend that you keep records of training completed by every member of staff. Written evidence can be important in demonstrating compliance with the training requirements.
  • Advice - See www.food.gov.uk/sfbb for information on how to complete, implement and monitor your FSMS using the Safer Food Better Business Pack.

• Time limit:

• Please proceed to the next section.

RECEIPT OF FOOD FROM SUPPLIERS

• Adequate delivery/collection checks being carried out?

  Yes

  No

  N/A

• Legal - Delivery/collection checks - You should carry out checks on all stock deliveries/collections (e.g. remaining shelf-life, condition of packaging), and in the case of chilled or frozen food deliveries, ensure that all products are received at the correct temperatures. Reject unfit food or products with an expired use-by date (FH).

• Time limit:

STORAGE

• Storage temperatures checked and at correct temperature (chilled and frozen)?

  Yes

  No

  N/A

• Select Legal - High risk food above 8°C - Food likely to support the growth of food poisoning bacteria or the formation of toxins and must not be stored above 8°C. You must either adjust or service the refrigerator. If the refrigerator is not able to hold high-risk foods at or below 8°C, it must be replaced (FH). Legal - not checking storage temperatures - regularly check that fridges are running at 8°C or below (e.g. when opening the kitchen) and record any corrective action (CM). Advice - Independent fridge thermometer - provide a thermometer in all chilled and frozen storage units and regularly check the temperatures remain at or below 8°C for chilled foods and around -18°C for frozen foods (FH). Advice - Written temperature records - keep written records of any temperature monitoring so trends can be identified and any movement away from the norm can be quickly adjusted (CM). Advice - Freezer temperature - a freezer operating temperature is -18°C to -21°C. I recommend that the unit is adjusted so that it operates between these temperatures and monitored regularly (FH).

  • Legal - High risk food above 8°C - Food likely to support the growth of food poisoning bacteria or the formation of toxins and must not be stored above 8°C. You must either adjust or service the refrigerator. If the refrigerator is not able to hold high-risk foods at or below 8°C, it must be replaced (FH).
  • Legal - not checking storage temperatures - regularly check that fridges are running at 8°C or below (e.g. when opening the kitchen) and record any corrective action (CM).
  • Advice - Independent fridge thermometer - provide a thermometer in all chilled and frozen storage units and regularly check the temperatures remain at or below 8°C for chilled foods and around -18°C for frozen foods (FH).
  • Advice - Written temperature records - keep written records of any temperature monitoring so trends can be identified and any movement away from the norm can be quickly adjusted (CM).
  • Advice - Freezer temperature - a freezer operating temperature is -18°C to -21°C. I recommend that the unit is adjusted so that it operates between these temperatures and monitored regularly (FH).

• Time limit:

• Adequate separation between raw and ready-to-eat food being stored?

  Yes

  No

  N/A

• Legal - Chilled storage (cross contamination) - ensure cooked/ready to eat foods are stored separately and above raw foods within the refrigerator. If possible, use separate refrigerators for raw and cooked/ready to eat foods (FH).

• Time limit:

• Food protected from contamination in storage?

  Yes

  No

  N/A

• Select Legal - Cover food - All food should be kept covered when stored to prevent any possible risk of contamination. Food should be properly wrapped or stored in clean, lidded, washable containers (FH). Legal - Food on floor - Open food must not be placed on the floor in an area where it may become contaminated (FH). Legal - Stacking food containers - To prevent cross contamination food containers must not be stacked with the underside of one container in contact with open food in the container below (FH). Legal - Food stored outdoors - do not store food outside. All food and drink must be stored in food rooms that are pest proof and capable of being kept clean (FH).

  • Legal - Cover food - All food should be kept covered when stored to prevent any possible risk of contamination. Food should be properly wrapped or stored in clean, lidded, washable containers (FH).
  • Legal - Food on floor - Open food must not be placed on the floor in an area where it may become contaminated (FH).
  • Legal - Stacking food containers - To prevent cross contamination food containers must not be stacked with the underside of one container in contact with open food in the container below (FH).
  • Legal - Food stored outdoors - do not store food outside. All food and drink must be stored in food rooms that are pest proof and capable of being kept clean (FH).

• Time limit:

• Adequate stock rotation of food being stored?

  Yes

  No

  N/A

• Select Legal - No stock rotation system for chilled food - introduce a system of date coding for high-risk foods to ensure stock is rotated and is not used beyond its use-by date (FH). Legal - Food past use-by date - It is an offence to sell or expose for sale food with an expired use by date. You must check your stock daily and dispose of any out of date food (FH). Legal - Unfit food - It is an offence to sell food which is unfit for human consumption. All food on your premises is deemed to be for sale unless it is clearly marked as being unfit and separated from other foods (FH). Legal – Using/labelling frozen food after its use by date – food that has been frozen before its use by date must be labelled with the day of freezing. Also ensure that there is as great a shelf life as possible on the product e.g. by freezing on the day of purchase. When defrosting the food label with the defrost date and use as soon as possible after defrosting in accordance with any period recommended by the manufacturer. Never freeze food after the use by date has expired (FH). Legal - Do not top up bulk displays - Do not top up bulk displays of food especially if the food is stored at room temperature, as this may result in foods remaining in the display dishes for more than 4 hours (FH). Advice - Food past best-before date - The best before date is the date until which the manufacturer of the food guarantees the quality of that product. I recommend you do not sell food that is beyond the best before date and you check your goods regularly to ensure efficient stock rotation (FH).

  • Legal - No stock rotation system for chilled food - introduce a system of date coding for high-risk foods to ensure stock is rotated and is not used beyond its use-by date (FH).
  • Legal - Food past use-by date - It is an offence to sell or expose for sale food with an expired use by date. You must check your stock daily and dispose of any out of date food (FH).
  • Legal - Unfit food - It is an offence to sell food which is unfit for human consumption. All food on your premises is deemed to be for sale unless it is clearly marked as being unfit and separated from other foods (FH).
  • Legal – Using/labelling frozen food after its use by date – food that has been frozen before its use by date must be labelled with the day of freezing. Also ensure that there is as great a shelf life as possible on the product e.g. by freezing on the day of purchase. When defrosting the food label with the defrost date and use as soon as possible after defrosting in accordance with any period recommended by the manufacturer. Never freeze food after the use by date has expired (FH).
  • Legal - Do not top up bulk displays - Do not top up bulk displays of food especially if the food is stored at room temperature, as this may result in foods remaining in the display dishes for more than 4 hours (FH).
  • Advice - Food past best-before date - The best before date is the date until which the manufacturer of the food guarantees the quality of that product. I recommend you do not sell food that is beyond the best before date and you check your goods regularly to ensure efficient stock rotation (FH).

• Time limit:

PREPARATION

• Work Surfaces - adequate separation between raw and RTE preparation?

  Yes

  No

  N/A

• Select Legal – Same surface (cross contamination) - You must either: use separate work surfaces for preparing raw and ready-to-eat (RTE) food; or, if you do not have enough space to enable you to do this, you must prepare raw and RTE food at different times with adequate cleaning and disinfection of the work surfaces between uses (FH). Legal – Adjacent surfaces (cross contamination) – You must either re-arrange the layout of your equipment and work surfaces to prevent cross contamination between raw and ready-to-eat (RTE) food, or ensure these activities take place at different times, with adequate cleaning and disinfection in-between each activity (FH).

  • Legal – Same surface (cross contamination) - You must either: use separate work surfaces for preparing raw and ready-to-eat (RTE) food; or, if you do not have enough space to enable you to do this, you must prepare raw and RTE food at different times with adequate cleaning and disinfection of the work surfaces between uses (FH).
  • Legal – Adjacent surfaces (cross contamination) – You must either re-arrange the layout of your equipment and work surfaces to prevent cross contamination between raw and ready-to-eat (RTE) food, or ensure these activities take place at different times, with adequate cleaning and disinfection in-between each activity (FH).

• Time limit:

• Equipment - adequate separation between raw and RTE preparation?

  Yes

  No

  N/A

• Select Legal – Same equipment (cross contamination) - You must use different equipment to prevent cross contamination between raw and ready-to-eat (RTE) food or ensure adequate cleaning and disinfection in a dishwasher between uses (FH). Legal – Dual use complex equipment (cross contamination) - cease the use of complex equipment such as vacuum packing machines/slicers/mincers for preparing both raw and ready-to-eat foods. Such dual use cannot be implemented safely even when cleaning and disinfection is applied due to the complex nature of the equipment. Where such machinery is used for preparing ready-to-eat foods it should be located in a designated clean area where there is no risk from cross-contamination via splashes, hands, clothing, packaging or other equipment (FH). Advice – Colour-coded equipment - To reduce the risk of contamination I recommend you replace your cutting board/knives/tongs and use different colours for different types of food preparation e.g. red for raw meat, green for salad etc. (FH). Advice - Clean tongs or similar should be used instead of handling food directly to reduce the risk of contamination (FH). Legal - Wrapping and packaging material (cross contamination) – separate wrapping and packaging materials need to be used for raw and for ready-to-eat/cooked food to prevent the risk of cross contamination (FH). Legal - Cash Register (cross contamination) - Ensure use of the cash register does not present a cross contamination risk. Provide two cash registers for use in raw and ready-to-eat (RTE) food areas. If this is not possible, ensure that staff from the raw area, do not contaminate the cash register if it is situated in the RTE area. Or if the cash register is situated in the raw area, staff should ensure that their hands and clothing are clean before they handle ready-to-eat food (FH).

  • Legal – Same equipment (cross contamination) - You must use different equipment to prevent cross contamination between raw and ready-to-eat (RTE) food or ensure adequate cleaning and disinfection in a dishwasher between uses (FH).
  • Legal – Dual use complex equipment (cross contamination) - cease the use of complex equipment such as vacuum packing machines/slicers/mincers for preparing both raw and ready-to-eat foods. Such dual use cannot be implemented safely even when cleaning and disinfection is applied due to the complex nature of the equipment. Where such machinery is used for preparing ready-to-eat foods it should be located in a designated clean area where there is no risk from cross-contamination via splashes, hands, clothing, packaging or other equipment (FH).
  • Advice – Colour-coded equipment - To reduce the risk of contamination I recommend you replace your cutting board/knives/tongs and use different colours for different types of food preparation e.g. red for raw meat, green for salad etc. (FH).
  • Advice - Clean tongs or similar should be used instead of handling food directly to reduce the risk of contamination (FH).
  • Legal - Wrapping and packaging material (cross contamination) – separate wrapping and packaging materials need to be used for raw and for ready-to-eat/cooked food to prevent the risk of cross contamination (FH).
  • Legal - Cash Register (cross contamination) - Ensure use of the cash register does not present a cross contamination risk. Provide two cash registers for use in raw and ready-to-eat (RTE) food areas. If this is not possible, ensure that staff from the raw area, do not contaminate the cash register if it is situated in the RTE area. Or if the cash register is situated in the raw area, staff should ensure that their hands and clothing are clean before they handle ready-to-eat food (FH).

• Time limit:

• Staff - adequate separation between raw and RTE preparation?

  Yes

  No

  N/A

• Select Legal – Staff moving between raw and ready-to-eat tasks - Staff need to be supervised, instructed and/or trained to ensure movement between raw and RTE areas is managed in such a way that the risk of cross-contamination is minimised (CM). Advice – separate staff handling raw and RTE foods - Good practice, where appropriate, is to have separate staff for handling raw and RTE foods (FH). Legal - clothing and aprons (cross contamination) – ensure that any contaminated outer clothing worn for raw food preparation (e.g. aprons and overalls) is changed before handling ready-to-eat foods. Handwashing should take place after any change out of contaminated clothing and before putting on clean clothing (FH). Advice – separate colour coded or disposable clothing - Where appropriate, it is good practice for food businesses to have separate sets of clothing for handling raw and RTE foods (and ideally separate staff). You may consider using designated colour coded aprons or disposable aprons for different activities (FH). Legal - Use of Gloves (cross contamination) – Ensure gloves are changed between handling of raw and ready-to-eat foods to prevent cross-contamination. Hands should always be washed thoroughly before putting gloves on and after taking them off. Gloves should also be changed before handling ready-to-eat food if they have come into contact with any surface or objects not designated as clean (e.g. money), and also at every break and when gloves become damaged (FH).

  • Legal – Staff moving between raw and ready-to-eat tasks - Staff need to be supervised, instructed and/or trained to ensure movement between raw and RTE areas is managed in such a way that the risk of cross-contamination is minimised (CM).
  • Advice – separate staff handling raw and RTE foods - Good practice, where appropriate, is to have separate staff for handling raw and RTE foods (FH).
  • Legal - clothing and aprons (cross contamination) – ensure that any contaminated outer clothing worn for raw food preparation (e.g. aprons and overalls) is changed before handling ready-to-eat foods. Handwashing should take place after any change out of contaminated clothing and before putting on clean clothing (FH).
  • Advice – separate colour coded or disposable clothing - Where appropriate, it is good practice for food businesses to have separate sets of clothing for handling raw and RTE foods (and ideally separate staff). You may consider using designated colour coded aprons or disposable aprons for different activities (FH).
  • Legal - Use of Gloves (cross contamination) – Ensure gloves are changed between handling of raw and ready-to-eat foods to prevent cross-contamination. Hands should always be washed thoroughly before putting gloves on and after taking them off. Gloves should also be changed before handling ready-to-eat food if they have come into contact with any surface or objects not designated as clean (e.g. money), and also at every break and when gloves become damaged (FH).

• Time limit:

COOKING / REHEATING

• Adequate cooking time-temperature and visual checks?

  Yes

  No

  N/A

• Select Legal – checking food is cooked thoroughly – Ensure that you check food is thoroughly cooked or reheated to kill harmful bacteria. This may include checking: poultry juices run clear and meat does not have any pink or red; whole cuts of pork and processed meat products, such as sausages and burgers, are steaming hot all the way through with no pink or red in the centre; soups and gravy bubble rapidly when you stir them (FH). Advice – use of probe thermometer - I recommend you check your cooking process is adequate by periodically checking the centre temperature of the food using a probe thermometer. It is advisable to keep a record of your checks (FH). Advice - A safe cooking/reheating temperature is 75°C. It should be held at this temperature for at least 30 seconds (FH). Advice - Examples of safe time/temperature combinations include: 80°C for at least 6 seconds; 75°C for at least 30 seconds; 70°C for at least 2 minutes; 65°C for at least 10 minutes; 60°C for at least 45 minutes (FH).

  • Legal – checking food is cooked thoroughly – Ensure that you check food is thoroughly cooked or reheated to kill harmful bacteria. This may include checking: poultry juices run clear and meat does not have any pink or red; whole cuts of pork and processed meat products, such as sausages and burgers, are steaming hot all the way through with no pink or red in the centre; soups and gravy bubble rapidly when you stir them (FH).
  • Advice – use of probe thermometer - I recommend you check your cooking process is adequate by periodically checking the centre temperature of the food using a probe thermometer. It is advisable to keep a record of your checks (FH).
  • Advice - A safe cooking/reheating temperature is 75°C. It should be held at this temperature for at least 30 seconds (FH).
  • Advice - Examples of safe time/temperature combinations include: 80°C for at least 6 seconds; 75°C for at least 30 seconds; 70°C for at least 2 minutes; 65°C for at least 10 minutes; 60°C for at least 45 minutes (FH).

• Time limit:

• Adequate cross-contamination prevention during cooking?

  Yes

  No

  N/A

• Legal - Use of tongs/utensils (cross-contamination) - Separate tongs or other utensils need to be used to handle raw food and ready-to-eat/cooked food to prevent the risk of cross-contamination (FH). Advice – I recommend these are colour-coded.

• Time limit:

• Is the probe thermometer working, clean and being used correctly (including calibration)?

  Yes

  No

  N/A

• Select Legal - Calibrate probe thermometer - probe thermometers should be checked regularly for accuracy. As a helpful reference in doing your own checks; pure water and ice mixture should measure between –1°C to +1°C, and pure boiling water should measure between 99°C and 101°C. If your thermometer appears not to be working correctly it should be replaced or sent for service (CM). Legal – Probe not working – repair or replace your probe thermometer (SR). Legal – Probe dirty – Clean the probe thermometer, paying attention to the tip which needs to be disinfected between uses. Advice – I recommend this is done with disinfectant probe wipes (SR). Legal – staff not using probe correctly - If you want to check the temperature of a food, use a clean probe. Insert the probe so that the tip is in the centre of the food (or the thickest part) to take the temperature (CM).

  • Legal - Calibrate probe thermometer - probe thermometers should be checked regularly for accuracy. As a helpful reference in doing your own checks; pure water and ice mixture should measure between –1°C to +1°C, and pure boiling water should measure between 99°C and 101°C. If your thermometer appears not to be working correctly it should be replaced or sent for service (CM).
  • Legal – Probe not working – repair or replace your probe thermometer (SR).
  • Legal – Probe dirty – Clean the probe thermometer, paying attention to the tip which needs to be disinfected between uses. Advice – I recommend this is done with disinfectant probe wipes (SR).
  • Legal – staff not using probe correctly - If you want to check the temperature of a food, use a clean probe. Insert the probe so that the tip is in the centre of the food (or the thickest part) to take the temperature (CM).

• Time limit:

COOLING

• Adequate cooling methods used?

  Yes

  No

  N/A

• Select Legal - Cool food as quickly as possible - Hot food which is to be cooled before storage or sale must be cooled as quickly as possible before being placed in the refrigerator (FH). Legal - Rice at room temperature - to prevent toxins forming in the cooked rice, you should either keep it hot (above 63°C) or cool it as quickly as possible and store it in the refrigerator at or below 8°C prior to being reheated for sale (FH). Advice – methods to cool food quickly - Rapid cooling can be achieved by reducing the portion size, either by cutting food into smaller pieces or by decanting into several smaller shallow containers. You can also cool liquids quickly by placing the container in a sink of cold water or ice bath and stirring the liquid to bring the temperature down (FH). Advice - use of blast chiller - Because of the size and nature of your operation, I recommend you consider the use of a blast chiller to ensure rapid cooling (FH). Advice - Cool within 2hrs - Aim to cool food through the danger zone (55⁰C to 20⁰C) within 2 hours (FH).

  • Legal - Cool food as quickly as possible - Hot food which is to be cooled before storage or sale must be cooled as quickly as possible before being placed in the refrigerator (FH).
  • Legal - Rice at room temperature - to prevent toxins forming in the cooked rice, you should either keep it hot (above 63°C) or cool it as quickly as possible and store it in the refrigerator at or below 8°C prior to being reheated for sale (FH).
  • Advice – methods to cool food quickly - Rapid cooling can be achieved by reducing the portion size, either by cutting food into smaller pieces or by decanting into several smaller shallow containers. You can also cool liquids quickly by placing the container in a sink of cold water or ice bath and stirring the liquid to bring the temperature down (FH).
  • Advice - use of blast chiller - Because of the size and nature of your operation, I recommend you consider the use of a blast chiller to ensure rapid cooling (FH).
  • Advice - Cool within 2hrs - Aim to cool food through the danger zone (55⁰C to 20⁰C) within 2 hours (FH).

• Time limit:

• Food protected from contamination whilst cooling?

  Yes

  No

  N/A

• Legal - Protect food from contamination whilst cooling - cool food in suitable area and/or loosely covered (FH).

• Time limit:

DISPLAY

• Cold food display time/temperatures checked and at correct temperature?

  Yes

  No

  N/A

• Select Legal - High risk food above 8°C - Food likely to support the growth of food poisoning bacteria or the formation of toxins and must not be stored above 8°C. You must either adjust or service the refrigerator. If the refrigerator is not able to hold high-risk foods at or below 8°C, it must be replaced (FH). Legal – Cold food displayed for 4 hours above 8°C - high-risk foods intended to be served cold can only be kept for service or on display for sale for up to 4 hours if the temperature of the food is above 8°C. After 4 hours, the food must be refrigerated until it is sold, served or thrown away. The food must not be displayed again at room temperature (FH). Legal - Introduce system to show food display times - If you display food at room temperature, you must introduce a system which will identify how long foods have been on display for sale (FH).

  • Legal - High risk food above 8°C - Food likely to support the growth of food poisoning bacteria or the formation of toxins and must not be stored above 8°C. You must either adjust or service the refrigerator. If the refrigerator is not able to hold high-risk foods at or below 8°C, it must be replaced (FH).
  • Legal – Cold food displayed for 4 hours above 8°C - high-risk foods intended to be served cold can only be kept for service or on display for sale for up to 4 hours if the temperature of the food is above 8°C. After 4 hours, the food must be refrigerated until it is sold, served or thrown away. The food must not be displayed again at room temperature (FH).
  • Legal - Introduce system to show food display times - If you display food at room temperature, you must introduce a system which will identify how long foods have been on display for sale (FH).

• Time limit:

• Hot food display time/temperatures checked and at correct temperature?

  Yes

  No

  N/A

• Select Legal - Hot holding of food - Food which is being cooked or reheated and is intended to be sold hot, must be held at or above 63°C (FH). Legal - Hot food displayed for 2 hours below 63°C - Hot food can be kept for service, or on display for sale, for a single period of up to 2 hours at a temperature below 63°C. After 2 hours food must be restored to a suitable temperature (below 8°C or above 63°C) and then kept at that temperature until it can be used safely or thrown away (FH). Legal - Rice at room temperature - to prevent toxins forming in the cooked rice, you should either keep it hot (above 63°C) or cool it as quickly as possible and store it in the refrigerator at or below 8°C prior to being reheated for sale (FH). Legal - Introduce system to show food display times - If you display food at room temperature, you must introduce a system which will identify how long foods have been on display for sale (FH).

  • Legal - Hot holding of food - Food which is being cooked or reheated and is intended to be sold hot, must be held at or above 63°C (FH).
  • Legal - Hot food displayed for 2 hours below 63°C - Hot food can be kept for service, or on display for sale, for a single period of up to 2 hours at a temperature below 63°C. After 2 hours food must be restored to a suitable temperature (below 8°C or above 63°C) and then kept at that temperature until it can be used safely or thrown away (FH).
  • Legal - Rice at room temperature - to prevent toxins forming in the cooked rice, you should either keep it hot (above 63°C) or cool it as quickly as possible and store it in the refrigerator at or below 8°C prior to being reheated for sale (FH).
  • Legal - Introduce system to show food display times - If you display food at room temperature, you must introduce a system which will identify how long foods have been on display for sale (FH).

• Time limit:

• Open food on display protected from contamination?

  Yes

  No

  N/A

• Select Legal - Self service (inadequate protection) - You must protect food from risk of contamination by using of a screen, shield or cover that allows access to the product while preventing contamination, or using covered containers are among the acceptable ways of achieving this (FH). Legal - Self service (contamination by customers) - adequate staff supervision of customers is needed to ensure customers do not contaminate food (FH). Advice - Self service - Tongs which are simple to use should be kept available for small items which can easily be transferred to a bag with tongs. Bags or some alternative wrapping should be accessible and replenished as necessary to ensure a continuing supply. The display should be supervised and/or designed to prevent easy access to small children whose hygiene may be more difficult to monitor and control. Signs to explain how customers should use the self service display should be provided (FH).

  • Legal - Self service (inadequate protection) - You must protect food from risk of contamination by using of a screen, shield or cover that allows access to the product while preventing contamination, or using covered containers are among the acceptable ways of achieving this (FH).
  • Legal - Self service (contamination by customers) - adequate staff supervision of customers is needed to ensure customers do not contaminate food (FH).
  • Advice - Self service - Tongs which are simple to use should be kept available for small items which can easily be transferred to a bag with tongs. Bags or some alternative wrapping should be accessible and replenished as necessary to ensure a continuing supply. The display should be supervised and/or designed to prevent easy access to small children whose hygiene may be more difficult to monitor and control. Signs to explain how customers should use the self service display should be provided (FH).

• Time limit:

• Adequate stock rotation of food being displayed?

  Yes

  No

  N/A

• Select Legal - No stock rotation system for chilled food - introduce a system of date coding for high-risk foods to ensure stock is rotated and is not used beyond its use-by date (FH). Legal - Food past use-by date - It is an offence to sell or expose for sale food with an expired use by date. You must check your stock daily and dispose of any out of date food (FH). Legal - Unfit food - It is an offence to sell food which is unfit for human consumption. All food on your premises is deemed to be for sale unless it is clearly marked as being unfit and separated from other foods (FH). Legal – Using/labelling frozen food after its use by date – food that has been frozen before its use by date must be labelled with the day of freezing. Also ensure that there is as great a shelf life as possible on the product e.g. by freezing on the day of purchase. When defrosting the food label with the defrost date and use as soon as possible after defrosting in accordance with any period recommended by the manufacturer. Never freeze food after the use by date has expired (FH). Legal - Do not top up bulk displays - Do not top up bulk displays of food especially if the food is stored at room temperature, as this may result in foods remaining in the display dishes for more than 4 hours (FH). Advice - Food past best-before date - The best before date is the date until which the manufacturer of the food guarantees the quality of that product. I recommend you do not sell food that is beyond the best before date and you check your goods regularly to ensure efficient stock rotation (FH).

  • Legal - No stock rotation system for chilled food - introduce a system of date coding for high-risk foods to ensure stock is rotated and is not used beyond its use-by date (FH).
  • Legal - Food past use-by date - It is an offence to sell or expose for sale food with an expired use by date. You must check your stock daily and dispose of any out of date food (FH).
  • Legal - Unfit food - It is an offence to sell food which is unfit for human consumption. All food on your premises is deemed to be for sale unless it is clearly marked as being unfit and separated from other foods (FH).
  • Legal – Using/labelling frozen food after its use by date – food that has been frozen before its use by date must be labelled with the day of freezing. Also ensure that there is as great a shelf life as possible on the product e.g. by freezing on the day of purchase. When defrosting the food label with the defrost date and use as soon as possible after defrosting in accordance with any period recommended by the manufacturer. Never freeze food after the use by date has expired (FH).
  • Legal - Do not top up bulk displays - Do not top up bulk displays of food especially if the food is stored at room temperature, as this may result in foods remaining in the display dishes for more than 4 hours (FH).
  • Advice - Food past best-before date - The best before date is the date until which the manufacturer of the food guarantees the quality of that product. I recommend you do not sell food that is beyond the best before date and you check your goods regularly to ensure efficient stock rotation (FH).

• Time limit:

THAW

• Adequate defrosting methods used?

  Yes

  No

  N/A

• Select Legal - Thawing of Food - should be undertaken in a way that minimises the growth of harmful bacteria (FH). Advice – Defrost food in fridge - I recommend you thaw food in covered containers in the refrigerator (FH). Advice - Allow enough time for defrosting - Allow enough time for foods to defrost fully before use or cooking. It is poor practice to defrost foods at room temperature or under hot running water. These practices will encourage the growth of food poisoning bacteria (FH).

  • Legal - Thawing of Food - should be undertaken in a way that minimises the growth of harmful bacteria (FH).
  • Advice – Defrost food in fridge - I recommend you thaw food in covered containers in the refrigerator (FH).
  • Advice - Allow enough time for defrosting - Allow enough time for foods to defrost fully before use or cooking. It is poor practice to defrost foods at room temperature or under hot running water. These practices will encourage the growth of food poisoning bacteria (FH).

• Time limit:

• Run-off liquid collected during defrosting?

  Yes

  No

  N/A

• Legal - Liquid from thawing of food – All run off liquid from the thawing of food may present a health risk and should be adequately drained/collected e.g. by placing on a tray or container (FH).

• Time limit:

TRANSPORT

• Adequate temperature control during transport?

  Yes

  No

  N/A

• Select Legal - Food not at correct temperature – ensure high risk food is delivered at or below 8°C (FH). Advice - Insulated containers - I recommend you use insulated containers/a refrigerated vehicle to maintain the correct temperature of food during delivery (FH).

  • Legal - Food not at correct temperature – ensure high risk food is delivered at or below 8°C (FH).
  • Advice - Insulated containers - I recommend you use insulated containers/a refrigerated vehicle to maintain the correct temperature of food during delivery (FH).

• Time limit:

• Food protected against contamination during transport?

  Yes

  No

  N/A

• Select Legal – Transport not clean – keep the delivery vehicle in a clean condition (SR). Legal – Protect open food - Properly wrap or cover the food to prevent contamination and or ensure that it is not placed on the floor (FH). Legal – Transport used for goods other than food – the vehicle must only be used for transporting food to prevent risk of contamination (FH). Legal - Transport used for goods other than food - Other items may be carried at the same time as foods provided they are adequately separated and wrapped or packed so there is no risk of spillage or contact with food (FH).

  • Legal – Transport not clean – keep the delivery vehicle in a clean condition (SR).
  • Legal – Protect open food - Properly wrap or cover the food to prevent contamination and or ensure that it is not placed on the floor (FH).
  • Legal – Transport used for goods other than food – the vehicle must only be used for transporting food to prevent risk of contamination (FH).
  • Legal - Transport used for goods other than food - Other items may be carried at the same time as foods provided they are adequately separated and wrapped or packed so there is no risk of spillage or contact with food (FH).

• Time limit:

• Please proceed to the next section.

Fitness to work

• Adequate fitness to work arrangements in place (exclusion, reporting illness)?

  Yes

  No

  N/A

• Select Legal – Unaware of 48hr exclusion - It is your responsibility to ensure any person known or suspected to be suffering from, or to be a carrier of, food borne disease or infection, including vomiting, diarrhoea, skin infections, sores and open wounds is excluded from working in any food handling areas, until they have been free of symptoms for 48 hours, or medical clearance is obtained (CM). Legal – staff unaware of reporting illness - Your staff were not aware of their responsibility to report to you if they are suffering from any disease such as vomiting, diarrhoea, skin infections, sores or wounds which may be transmitted through foods so that appropriate action may be taken (CM). Advice – written policy for staff to follow - I would strongly recommend that you give all staff who may work in or visit food handling areas written instructions to notify their manager or supervisor if they are suffering from, or believe they may be a carrier of any food borne disease or infection (CM).

  • Legal – Unaware of 48hr exclusion - It is your responsibility to ensure any person known or suspected to be suffering from, or to be a carrier of, food borne disease or infection, including vomiting, diarrhoea, skin infections, sores and open wounds is excluded from working in any food handling areas, until they have been free of symptoms for 48 hours, or medical clearance is obtained (CM).
  • Legal – staff unaware of reporting illness - Your staff were not aware of their responsibility to report to you if they are suffering from any disease such as vomiting, diarrhoea, skin infections, sores or wounds which may be transmitted through foods so that appropriate action may be taken (CM).
  • Advice – written policy for staff to follow - I would strongly recommend that you give all staff who may work in or visit food handling areas written instructions to notify their manager or supervisor if they are suffering from, or believe they may be a carrier of any food borne disease or infection (CM).

• Time limit:

Pest Control

• Adequate pest control arrangements in place (no evidence of activity, good proofing, checks)?

  Yes

  No

  N/A

• Select Legal – General requirement - Food businesses must take all reasonable precautions to prevent food pests, namely rats, mice, cockroaches and flying insects gaining entry into food storage and preparation areas. This is to prevent the contamination of foodstuffs (SR). Legal - Evidence of pests - Appropriate control/treatment methods must be used to eliminate these pests (SR) Legal - Regular checks - You need to carry out regular, thorough checks for evidence of pests and keep a record of these checks on the premises (CM). Legal - External proofing- Any gaps and holes to external doors, windows, pipes, drains etc. must be filled or covered with a solid, durable material in order to minimise pest entry points into food preparation and storage areas (SR). Legal - Access to pests (doors ill-fitting) - The door or frame must be adapted to prevent pests accessing the premises (SR). Legal - Room not suitable for open food - No uncovered foodstuffs or soft packets of food must be stored in rooms that are not adequately proofed against the entry of pests (SR). Legal - Access to flying pests – Windows and other openings must either be kept closed and an alternative means of ventilation provided, or must be fitted with insect-proof screens which can easily be removed for cleaning to prevent flying pests entering as they can carry food poisoning bacteria and contaminate food and surfaces they land on (SR). Legal - Damaged screens - Damaged screens must be repaired or replaced to maintain effective insect proofing (SR). Legal - Insectocutor service/broken/dirty- The electric insect killer should be serviced/ repaired/ switched on/ cleaned and maintained in good working order (SR). Legal - Pet control - Domestic pets are not allowed in food rooms, as they are not always clean in their habits and carry harmful organisms that may contaminate food (SR). Advice - No contract - I recommend you set up a contract with a reputable pest control company (CM). Advice - Insectocutor recommended - I recommend an electric insect killer is installed. It should be situated in an area away from main light sources and food preparation surfaces (SR). Advice - Provide fly screens (where no evidence of problem) - I recommend fly screens are provided to external windows used for ventilation when high risk open food is handled. If fly screens are provided they should be easily removable for cleaning (SR).

  • Legal – General requirement - Food businesses must take all reasonable precautions to prevent food pests, namely rats, mice, cockroaches and flying insects gaining entry into food storage and preparation areas. This is to prevent the contamination of foodstuffs (SR).
  • Legal - Evidence of pests - Appropriate control/treatment methods must be used to eliminate these pests (SR)
  • Legal - Regular checks - You need to carry out regular, thorough checks for evidence of pests and keep a record of these checks on the premises (CM).
  • Legal - External proofing- Any gaps and holes to external doors, windows, pipes, drains etc. must be filled or covered with a solid, durable material in order to minimise pest entry points into food preparation and storage areas (SR).
  • Legal - Access to pests (doors ill-fitting) - The door or frame must be adapted to prevent pests accessing the premises (SR).
  • Legal - Room not suitable for open food - No uncovered foodstuffs or soft packets of food must be stored in rooms that are not adequately proofed against the entry of pests (SR).
  • Legal - Access to flying pests – Windows and other openings must either be kept closed and an alternative means of ventilation provided, or must be fitted with insect-proof screens which can easily be removed for cleaning to prevent flying pests entering as they can carry food poisoning bacteria and contaminate food and surfaces they land on (SR).
  • Legal - Damaged screens - Damaged screens must be repaired or replaced to maintain effective insect proofing (SR).
  • Legal - Insectocutor service/broken/dirty- The electric insect killer should be serviced/ repaired/ switched on/ cleaned and maintained in good working order (SR).
  • Legal - Pet control - Domestic pets are not allowed in food rooms, as they are not always clean in their habits and carry harmful organisms that may contaminate food (SR).
  • Advice - No contract - I recommend you set up a contract with a reputable pest control company (CM).
  • Advice - Insectocutor recommended - I recommend an electric insect killer is installed. It should be situated in an area away from main light sources and food preparation surfaces (SR).
  • Advice - Provide fly screens (where no evidence of problem) - I recommend fly screens are provided to external windows used for ventilation when high risk open food is handled. If fly screens are provided they should be easily removable for cleaning (SR).

• Time limit:

• Is a pest control contractor employed to carry out regular checks?

  Yes

  No

  N/A

• Name of contractor and details of contract (no. of visits, pests covered):

Washing equipment

• Adequate equipment washing facilities (size, hot/cold water, clean, no x-contamination)?

  Yes

  No

  N/A

• Select Legal - Inadequate equipment cleaning facilities - A sink must be installed which is big enough to accommodate larger pieces of equipment. The sink must be provided with an adequate supply of hot and cold water and be properly connected to the drainage system (SR). Legal - No hot water to sink - A hot water supply must be provided to sinks used for cleaning and disinfecting equipment (SR). Legal - Clean sink between raw and ready-to-eat equipment washing - Ensure that the sinks and taps are washed and disinfected between cleaning equipment used for raw food and ready-to-eat food. This will prevent equipment becoming re-contaminated (FH). Advice – Separate sinks for raw and ready-to-eat equipment - If reasonably possible, separate sinks should be used for raw and RTE food equipment (FH).

  • Legal - Inadequate equipment cleaning facilities - A sink must be installed which is big enough to accommodate larger pieces of equipment. The sink must be provided with an adequate supply of hot and cold water and be properly connected to the drainage system (SR).
  • Legal - No hot water to sink - A hot water supply must be provided to sinks used for cleaning and disinfecting equipment (SR).
  • Legal - Clean sink between raw and ready-to-eat equipment washing - Ensure that the sinks and taps are washed and disinfected between cleaning equipment used for raw food and ready-to-eat food. This will prevent equipment becoming re-contaminated (FH).
  • Advice – Separate sinks for raw and ready-to-eat equipment - If reasonably possible, separate sinks should be used for raw and RTE food equipment (FH).

• Time limit:

Washing food

• Adequate food washing facilities (size, hot/cold water, clean, no x-contamination)?

  Yes

  No

  N/A

• Select Legal - Inadequate food cleaning facilities - There were inadequate facilities for washing food. A sink must be installed with an adequate supply of hot and cold (mains) water, properly connected to the drainage system (SR). Legal - Dirty food washing sink - the sink used for washing food was dirty. The sink must be thoroughly cleaned and maintained in a clean condition (SR). Legal – clean sink between raw and ready-to-eat food washing - When the sink is shared for raw and RTE foods, the food must not come into direct contact with the sink. A container/colander can be used to avoid direct contact (FH) Legal – do not wash raw meat - raw meat should not be washed due to the increased risk of splashing bacteria onto surrounding surfaces (FH). Advice – separate sinks for raw and ready to eat food - If reasonably possible, separate sinks should be used for raw and RTE foods (FH)

  • Legal - Inadequate food cleaning facilities - There were inadequate facilities for washing food. A sink must be installed with an adequate supply of hot and cold (mains) water, properly connected to the drainage system (SR).
  • Legal - Dirty food washing sink - the sink used for washing food was dirty. The sink must be thoroughly cleaned and maintained in a clean condition (SR).
  • Legal – clean sink between raw and ready-to-eat food washing - When the sink is shared for raw and RTE foods, the food must not come into direct contact with the sink. A container/colander can be used to avoid direct contact (FH)
  • Legal – do not wash raw meat - raw meat should not be washed due to the increased risk of splashing bacteria onto surrounding surfaces (FH).
  • Advice – separate sinks for raw and ready to eat food - If reasonably possible, separate sinks should be used for raw and RTE foods (FH)

• Time limit:

Hand washing facilities and practices

• Adequate hand washing facilities (hot/cold water, soap, towels, accessible, other uses)?

  Yes

  No

  N/A

• Advice - Single use towels or air driers are recommended for drying hands hygienically (SR).

  Advice – liquid antibacterial soap is recommended (SR).

  Advice - The use of non-hand operable taps at handwashing facilities is recommended (SR).

• Select Legal - No wash hand basin - Provide a wash hand basin in with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. Properly connect the wash hand basin to the drainage system and ensure it is designated for hand washing only (SR). Legal - wash hand basin inaccessible - Provide an accessible wash hand basin with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. Properly connect the wash hand basin to the drainage system and ensure it is designated for hand washing only (SR). Legal - No hot water to wash hand basin - Ensure there is a supply of hot and cold, or appropriately mixed, running water to the wash hand basin (SR). Legal - No soap - Wash hand basins must be provided with soap (and hygienic hand drying facilities) (SR). Legal - No hand drying facilities - Wash hand basins must be provided with hygienic hand drying facilities (SR). Legal - Wash hand basin used for other purposes - The basin must be emptied, kept clean and available for use at all times for washing hands only (SR). Advice - Single use towels or air driers are recommended for drying hands hygienically (SR). Advice – liquid antibacterial soap is recommended (SR). Advice - The use of non-hand operable taps at handwashing facilities is recommended (SR).

  • Legal - No wash hand basin - Provide a wash hand basin in with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. Properly connect the wash hand basin to the drainage system and ensure it is designated for hand washing only (SR).
  • Legal - wash hand basin inaccessible - Provide an accessible wash hand basin with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. Properly connect the wash hand basin to the drainage system and ensure it is designated for hand washing only (SR).
  • Legal - No hot water to wash hand basin - Ensure there is a supply of hot and cold, or appropriately mixed, running water to the wash hand basin (SR).
  • Legal - No soap - Wash hand basins must be provided with soap (and hygienic hand drying facilities) (SR).
  • Legal - No hand drying facilities - Wash hand basins must be provided with hygienic hand drying facilities (SR).
  • Legal - Wash hand basin used for other purposes - The basin must be emptied, kept clean and available for use at all times for washing hands only (SR).
  • Advice - Single use towels or air driers are recommended for drying hands hygienically (SR).
  • Advice – liquid antibacterial soap is recommended (SR).
  • Advice - The use of non-hand operable taps at handwashing facilities is recommended (SR).

• Time limit:

• Adequate handwashing practices (after certain tasks, good technique)?

  Yes

  No

  N/A

• Select Legal – Staff not washing hands - In order to control cross contamination, handwashing is required: prior to starting or returning to work; prior to handling RTE food; after touching raw food and its packaging, including unwashed fruit and vegetables; after a break; after going to the toilet; after cleaning; after removing waste; and after blowing your nose (FH). Legal – poor hand washing technique - handwashing should include the following steps: wetting of hands prior to applying soap; a prescribed technique for hand rubbing, aimed at physically removing contamination from all parts of the hands; rinsing of hands; and hygienic drying. It is important that staff dry their hands thoroughly as bacteria can spread more easily if hands are wet or damp (FH). Advice – watch handwashing video - https://tinyurl.com/y9heg8cb

  • Legal – Staff not washing hands - In order to control cross contamination, handwashing is required: prior to starting or returning to work; prior to handling RTE food; after touching raw food and its packaging, including unwashed fruit and vegetables; after a break; after going to the toilet; after cleaning; after removing waste; and after blowing your nose (FH).
  • Legal – poor hand washing technique - handwashing should include the following steps: wetting of hands prior to applying soap; a prescribed technique for hand rubbing, aimed at physically removing contamination from all parts of the hands; rinsing of hands; and hygienic drying. It is important that staff dry their hands thoroughly as bacteria can spread more easily if hands are wet or damp (FH).
  • Advice – watch handwashing video - https://tinyurl.com/y9heg8cb

• Time limit:

Staff hygiene

• Adequate staff hygiene (overclothing, jewellery, hands, hats)?

  Yes

  No

  N/A

• Select Legal - No over-clothing - You must ensure that all persons working in food handling areas wear suitable, clean, and where appropriate, protective clothing (FH). Legal - Dirty over-clothing - You must ensure that all persons working in food handling areas wear suitable, clean and appropriate protective clothing (FH). Legal - Finger nails – Dirty/long/varnished finger nails pose a risk of contamination. Fingernails should be kept short, clean and free from nail varnish (FH). Legal – Jewellery - Staff should not wear jewellery that could present a risk of contamination. Food handlers should not wear jewellery other than plain wedding rings and sleeper earrings (FH). Legal - Open wounds - Open wounds harbour germs which can contaminate food. Persons handling open food must cover such wounds with clean waterproof dressings (FH). Advice – Headwear - I recommend that all persons working in rooms where open food is handled wear suitable protective head covering. This should be sufficient to prevent hair falling into food (FH). Advice - Blue dressings - I recommend the use of blue waterproof dressings (FH).

  • Legal - No over-clothing - You must ensure that all persons working in food handling areas wear suitable, clean, and where appropriate, protective clothing (FH).
  • Legal - Dirty over-clothing - You must ensure that all persons working in food handling areas wear suitable, clean and appropriate protective clothing (FH).
  • Legal - Finger nails – Dirty/long/varnished finger nails pose a risk of contamination. Fingernails should be kept short, clean and free from nail varnish (FH).
  • Legal – Jewellery - Staff should not wear jewellery that could present a risk of contamination. Food handlers should not wear jewellery other than plain wedding rings and sleeper earrings (FH).
  • Legal - Open wounds - Open wounds harbour germs which can contaminate food. Persons handling open food must cover such wounds with clean waterproof dressings (FH).
  • Advice – Headwear - I recommend that all persons working in rooms where open food is handled wear suitable protective head covering. This should be sufficient to prevent hair falling into food (FH).
  • Advice - Blue dressings - I recommend the use of blue waterproof dressings (FH).

• Time limit:

Toilets

• Adequate sanitary provision (clean and in good repair)?

  Yes

  No

  N/A

• Select Legal - No lobby - toilets must not open directly into a food room and arrangements must be made not to use this room for food handling or to install a lobby between the toilet and the food room (SR). Legal - Food in WC compartment - Food must not be stored or handled in the WC compartment (FH). Legal - WC dirty - Thoroughly clean the WC pan, seat and flushing handle and maintain in clean condition (SR). Legal - Dirty WC compartment - Thoroughly clean the paintwork, floor and wall surfaces and maintain in clean condition (SR). Legal - Defective WC seat - Provide and fix a new seat and leave in good working order (SR). Legal - Defective WC - Repair the WC to efficient working order (SR). Legal - Poor decoration to WC compartment - Redecorate to leave in sound, readily cleanable condition (SR). Legal – Insufficient lighting to WC compartment - Provide adequate artificial lighting (SR). Legal - Insufficient ventilation to WC - Provide adequate natural/mechanical ventilation (SR).

  • Legal - No lobby - toilets must not open directly into a food room and arrangements must be made not to use this room for food handling or to install a lobby between the toilet and the food room (SR).
  • Legal - Food in WC compartment - Food must not be stored or handled in the WC compartment (FH).
  • Legal - WC dirty - Thoroughly clean the WC pan, seat and flushing handle and maintain in clean condition (SR).
  • Legal - Dirty WC compartment - Thoroughly clean the paintwork, floor and wall surfaces and maintain in clean condition (SR).
  • Legal - Defective WC seat - Provide and fix a new seat and leave in good working order (SR).
  • Legal - Defective WC - Repair the WC to efficient working order (SR).
  • Legal - Poor decoration to WC compartment - Redecorate to leave in sound, readily cleanable condition (SR).
  • Legal – Insufficient lighting to WC compartment - Provide adequate artificial lighting (SR).
  • Legal - Insufficient ventilation to WC - Provide adequate natural/mechanical ventilation (SR).

• Time limit:

Changing facilities

• Adequate staff changing facilities available?

  Yes

  No

  N/A

• Legal - suitable provision must be made to allow staff to change at work without posing a risk of contamination. This will allow food handlers to change and to store clothes and personal items away from open foods (SR).

• Time limit:

Water supply

• Adequate water supply to premises?

  Yes

  No

  N/A

• Select Legal - No water supply - You must provide an adequate supply of potable water to all appliances (SR). Legal - water containers/hoses not cleaned regularly (Mobile facilities) - water tanks must be emptied regularly and refilled with fresh water; filling hoses kept clean; tanks sterilised regularly; and clean and waste water tanks clearly identified (SR).

  • Legal - No water supply - You must provide an adequate supply of potable water to all appliances (SR).
  • Legal - water containers/hoses not cleaned regularly (Mobile facilities) - water tanks must be emptied regularly and refilled with fresh water; filling hoses kept clean; tanks sterilised regularly; and clean and waste water tanks clearly identified (SR).

• Time limit:

Ventilation

• Adequate ventilation (clean, working effectively)?

  Yes

  No

  N/A

• Select Legal - General requirement - All food preparation and storage areas must have adequate ventilation either by natural or mechanical means. This is to reduce high humidity, room temperatures, cooking odours and airborne particles (SR). Legal - No Ventilation system - Provide and install an extract system to remove excessive heat and odours (SR). Legal - Ineffective ventilation system - You must take appropriate action to ensure the system operates effectively (SR). Legal – Missing filters - Appropriate filters must be installed immediately to reduce odours and avoid grease accumulating in inaccessible parts of the ducting (SR). Legal - Dirty/greasy fan/canopy/filters - They must be thoroughly cleaned and maintained in a clean condition (SR).

  • Legal - General requirement - All food preparation and storage areas must have adequate ventilation either by natural or mechanical means. This is to reduce high humidity, room temperatures, cooking odours and airborne particles (SR).
  • Legal - No Ventilation system - Provide and install an extract system to remove excessive heat and odours (SR).
  • Legal - Ineffective ventilation system - You must take appropriate action to ensure the system operates effectively (SR).
  • Legal – Missing filters - Appropriate filters must be installed immediately to reduce odours and avoid grease accumulating in inaccessible parts of the ducting (SR).
  • Legal - Dirty/greasy fan/canopy/filters - They must be thoroughly cleaned and maintained in a clean condition (SR).

• Time limit:

Lighting

• Adequate lighting?

  Yes

  No

  N/A

• Select Legal - Insufficient light - Provide additional lighting to allow safe food preparation or thorough cleaning (SR). Advice - Diffuser cover - A plastic diffuser cover is recommended on all fluorescent strip lighting. These can be removed for cleaning and will help contain glass fragments in the event of a breakage (SR).

  • Legal - Insufficient light - Provide additional lighting to allow safe food preparation or thorough cleaning (SR).
  • Advice - Diffuser cover - A plastic diffuser cover is recommended on all fluorescent strip lighting. These can be removed for cleaning and will help contain glass fragments in the event of a breakage (SR).

• Time limit:

Drainage

• Adequate drainage (clean, no blockages, grill/covers in place, no pooling water)?

  Yes

  No

  N/A

• Select Legal - Pooling of water - The floor must have enough of a slope to allow waste water to flow away without the risk of contaminating food. Repair or relay the floor with enough of a slope for drainage. Leave a smooth, non-absorbent surface that you can easily clean and disinfect (SR). Legal - Missing grill to drainage channel - ensure that you fit the drain with a close-fitting grill, which is easy to clean (SR). Legal - Dirty drainage channel - Thoroughly clean and disinfect the drainage channel and cover plates, and maintain in a clean condition in future (SR). Legal - Blocked drain/waste pipe/gully - Carry out an inspection of the drainage system and remove any blockage and repair any defects to ensure waste water can drain away effectively (SR). Legal - Missing cover plate to gully - Replace the cover plate (SR). Legal – loose/missing cover to inspection chambers - inspection chambers must be closed with a secured, sealed, airtight cover (SR). Advice - Mobiles – waste water - I recommend waste water is piped into sealed containers or tanks, which are cleaned regularly. Waste water should not be discharged into road gullies or onto the ground (SR).

  • Legal - Pooling of water - The floor must have enough of a slope to allow waste water to flow away without the risk of contaminating food. Repair or relay the floor with enough of a slope for drainage. Leave a smooth, non-absorbent surface that you can easily clean and disinfect (SR).
  • Legal - Missing grill to drainage channel - ensure that you fit the drain with a close-fitting grill, which is easy to clean (SR).
  • Legal - Dirty drainage channel - Thoroughly clean and disinfect the drainage channel and cover plates, and maintain in a clean condition in future (SR).
  • Legal - Blocked drain/waste pipe/gully - Carry out an inspection of the drainage system and remove any blockage and repair any defects to ensure waste water can drain away effectively (SR).
  • Legal - Missing cover plate to gully - Replace the cover plate (SR).
  • Legal – loose/missing cover to inspection chambers - inspection chambers must be closed with a secured, sealed, airtight cover (SR).
  • Advice - Mobiles – waste water - I recommend waste water is piped into sealed containers or tanks, which are cleaned regularly. Waste water should not be discharged into road gullies or onto the ground (SR).

• Time limit:

Waste and refuse

• Adequate waste facilities (clean, not accumulating, bins with lids)?

  Yes

  No

  N/A

• Select Legal - accumulation of refuse - This must be cleared and arrangements made to prevent food waste and other refuse accumulating in the future (SR). Legal - Provide refuse containers - Provide and maintain suitable refuse containers (SR). Legal - damaged refuse containers – repair/renew the damaged refuse containers (SR). Legal – Poor repair of refuse store - Repair the refuse store ensuring it is cleanable and protected against access by pests (SR). Legal - Dirty refuse storage area - Thoroughly clean the area and maintain in clean condition (SR). Legal - No lids to bins - All refuse containers must be fitted with close fitting lids to prevent access to flies and reduce unwanted smells (SR). Legal – no collection arrangements - You must make the necessary arrangements for the removal of your trade waste (SR). Advice – non-hand operated bin lids – I recommend non-hand operated bins lids (e.g. foot pedal) are used (SR).

  • Legal - accumulation of refuse - This must be cleared and arrangements made to prevent food waste and other refuse accumulating in the future (SR).
  • Legal - Provide refuse containers - Provide and maintain suitable refuse containers (SR).
  • Legal - damaged refuse containers – repair/renew the damaged refuse containers (SR).
  • Legal – Poor repair of refuse store - Repair the refuse store ensuring it is cleanable and protected against access by pests (SR).
  • Legal - Dirty refuse storage area - Thoroughly clean the area and maintain in clean condition (SR).
  • Legal - No lids to bins - All refuse containers must be fitted with close fitting lids to prevent access to flies and reduce unwanted smells (SR).
  • Legal – no collection arrangements - You must make the necessary arrangements for the removal of your trade waste (SR).
  • Advice – non-hand operated bin lids – I recommend non-hand operated bins lids (e.g. foot pedal) are used (SR).

• Time limit:

• Suitable arrangements for the collection/disposal of waste in accordance with volume and type of food waste?

  Yes

  No

  N/A

• Select Legal - Trade Waste Contract - Food waste must be removed at a suitable frequency by an approved waste contractor (SR). Legal - Animal bi-products - As you are sending more than 20kg of animal bi-product per week to landfill you must ensure that your animal bi-products are collected and disposed of by a separate licensed contractor solely for this purpose (SR).

  • Legal - Trade Waste Contract - Food waste must be removed at a suitable frequency by an approved waste contractor (SR).
  • Legal - Animal bi-products - As you are sending more than 20kg of animal bi-product per week to landfill you must ensure that your animal bi-products are collected and disposed of by a separate licensed contractor solely for this purpose (SR).

• Time limit:

Allergens

• Can staff identify the 14 key allergens when used as ingredients in menu/food items?

  Yes

  No

  N/A

• Legal - Ensure that you can easily identify the 14 key allergens and know which allergens are used in which dishes. The information can be recorded upfront on your menu or on recipes or allergen charts of your dishes. The system must be robust enough to allow for recipe or supplier changes. Make sure the allergen information is accessible to all staff and that it is kept up-to-date (CM).

• Advice - For further information visit:
  https://www.food.gov.uk/business-industry/allergy-guide

• Time limit:

• Is allergen information available to customers (either provided upfront or available on request)?<br>

  Yes

  No

  N/A

• Legal - you must be able to provide correct allergen information about the ingredients that is in the food you
  make or serve, to your customer. You can do this by either (a) providing allergen information upfront e.g. on menus, or (b) you can to signpost to where it can be obtained, either in written or oral formats. If provided orally there must be away for: this information to be checked by others (verifiable); it to be confirmed as accurate; the same information to be given every time (consistent) (CM).

• Advice - For further information visit:
  https://www.food.gov.uk/business-industry/allergy-guide

• Time limit:

Maintenance

• Adequate repair of general food premises?

  Yes

  No

  N/A

• Legal - General Maintenance - Repair / replace the areas of the premises shown. Ensure the food premises are maintained in a good condition (SR).

• Time limit:

• Equipment in contact with food in good repair/maintained?

  Yes

  No

  N/A

• Select Legal - Deteriorated equipment - deteriorated equipment can no longer be thoroughly cleaned/disinfected. Do not use and remove from the premises. Equipment which comes into contact with food must be in good order and repair to minimise any risk of contamination to food (SR). Legal - Damaged equipment - damaged equipment cannot be adequately cleaned. Repair/renew to allow it to be thoroughly cleaned and where necessary disinfected (SR). Legal - Physical contamination due to equipment – Repair/replace the defective equipment to prevent pieces breaking off and contaminating food (SR).

  • Legal - Deteriorated equipment - deteriorated equipment can no longer be thoroughly cleaned/disinfected. Do not use and remove from the premises. Equipment which comes into contact with food must be in good order and repair to minimise any risk of contamination to food (SR).
  • Legal - Damaged equipment - damaged equipment cannot be adequately cleaned. Repair/renew to allow it to be thoroughly cleaned and where necessary disinfected (SR).
  • Legal - Physical contamination due to equipment – Repair/replace the defective equipment to prevent pieces breaking off and contaminating food (SR).

• Time limit:

• Adequate repair and maintenance of surfaces, walls, floors, ceilings, windows and doors?

  Yes

  No

  N/A

• Legal - These surfaces need to be maintained in a sound condition and easy to clean and, where necessary, to disinfect. This will require the use of smooth, non-absorbent washable surfaces. Renew or repair these area(s) (SR).

• Time limit:

• Suitable materials/covering on surfaces, walls, floors, ceilings, windows and doors?

  Yes

  No

  N/A

• Select Legal – unsuitable covering - the covering needs to be replaced with one that is impervious, non-absorbent, and washable (SR). Advice – Wall covering - I recommend the use of washable paint, epoxy resin coating, ceramic tiles with epoxy based grouting, stainless steel or plastic sheeting for use on walls (SR). Advice - Floor type - Floor surfaces that will satisfy the requirements of the regulations include: Floor tiles (quarry/ceramic/vinyl), vinyl safety flooring, terrazzo tiling, cast resin flooring (SR). Advice – ceiling finish - I recommend smooth washable painted plaster be used on the ceiling (SR). Advice - Coved junctions - It is good practice to make all junctions between floors and other surfaces coved to help cleaning (SR).

  • Legal – unsuitable covering - the covering needs to be replaced with one that is impervious, non-absorbent, and washable (SR).
  • Advice – Wall covering - I recommend the use of washable paint, epoxy resin coating, ceramic tiles with epoxy based grouting, stainless steel or plastic sheeting for use on walls (SR).
  • Advice - Floor type - Floor surfaces that will satisfy the requirements of the regulations include: Floor tiles (quarry/ceramic/vinyl), vinyl safety flooring, terrazzo tiling, cast resin flooring (SR).
  • Advice – ceiling finish - I recommend smooth washable painted plaster be used on the ceiling (SR).
  • Advice - Coved junctions - It is good practice to make all junctions between floors and other surfaces coved to help cleaning (SR).

• Time limit:

Cleaning

• Is the food premises kept clean?

  Yes

  No

  N/A

• Select Legal - clean these areas/items and maintain in a clean condition (SR). Legal - In-depth cleaning - In-depth cleaning at the premises was poor. Deep clean the food premises and maintain in clean condition (SR). Legal - Cleaning at the premises was poor. Thoroughly clean the premises and maintain in a clean condition (SR). Legal - Hand Contact Surfaces - Cleaning of the hand contact surfaces was poor (e.g. door handles, switches). Ensure these are thoroughly cleaned and disinfected and maintained in a clean condition (SR).

  • Legal - clean these areas/items and maintain in a clean condition (SR).
  • Legal - In-depth cleaning - In-depth cleaning at the premises was poor. Deep clean the food premises and maintain in clean condition (SR).
  • Legal - Cleaning at the premises was poor. Thoroughly clean the premises and maintain in a clean condition (SR).
  • Legal - Hand Contact Surfaces - Cleaning of the hand contact surfaces was poor (e.g. door handles, switches). Ensure these are thoroughly cleaned and disinfected and maintained in a clean condition (SR).

• Time limit:

• Are articles, fittings and equipment which come into contact with food clean?

  Yes

  No

  N/A

• Select Legal - Equipment Photos - The equipment / fittings shown in the photographs have not been effectively cleaned and disinfected. Clean and disinfect the items shown in the photographs. Ensure that cleaning and disinfection of all articles that come into food is carried out regularly. Ensure that the frequency prevents the accumulation of dirt and bacteria (SR). Legal - Equipment List - The equipment / fittings listed in this section, have not been effectively cleaned and disinfected. Clean and disinfect the items listed. Ensure that cleaning and disinfection of all articles that come into food is carried out regularly. Ensure that the frequency prevents the accumulation of dirt and bacteria (SR). Legal - Complex Equipment - In order to clean complex equipment such as vacuum packers and slicers effectively, they must be fully dismantled before effective cleaning can take place (SR). Advice - You are strongly advised to use either a dishwasher, a sterilising sink, or a steam cleaner to clean and disinfect equipment and utensils (SR).

  • Legal - Equipment Photos - The equipment / fittings shown in the photographs have not been effectively cleaned and disinfected. Clean and disinfect the items shown in the photographs. Ensure that cleaning and disinfection of all articles that come into food is carried out regularly. Ensure that the frequency prevents the accumulation of dirt and bacteria (SR).
  • Legal - Equipment List - The equipment / fittings listed in this section, have not been effectively cleaned and disinfected. Clean and disinfect the items listed. Ensure that cleaning and disinfection of all articles that come into food is carried out regularly. Ensure that the frequency prevents the accumulation of dirt and bacteria (SR).
  • Legal - Complex Equipment - In order to clean complex equipment such as vacuum packers and slicers effectively, they must be fully dismantled before effective cleaning can take place (SR).
  • Advice - You are strongly advised to use either a dishwasher, a sterilising sink, or a steam cleaner to clean and disinfect equipment and utensils (SR).

• Time limit:

Cleaning method

• Is a 2 stage clean and disinfect method used (on equipment or surfaces that come in contact with food)?

  Yes

  No

  N/A

• Legal - 2 stage cleaning – Surfaces that are used for raw and ready to eat food, but are separated by time, must be cleaned and disinfected using a two stage process. The manufacturers' instructions must be followed for the dilution, contact time, and drying method (SR).

• Time limit:

• Is chemical disinfection used to disinfect surfaces or equipment used for raw and ready-to-eat food preparation?

  Yes

  No

  N/A

• Is the business using BS EN 1276 and/or EN 13697 compliant disinfectant /sanitiser?

  Yes

  No

  N/A

• Legal - Disinfectants and sanitisers must meet the requirements of one of the following standards: BS EN 1276 and/or BS EN 13697 when used to disinfect surfaces or equipment used for raw and ready-to-eat food preparation (SR).

• Time limit:

• When using disinfectants and sanitisers are contact times, dilution factor and drying methods understood/adhered to?

  Yes

  No

  N/A

• Select Legal - Contact time - You must follow the contact time stipulated by the manufacturer to ensure the surfaces are disinfected effectively. Ensure that you follow the manufacturers' instructions (SR). Legal - Dilution factor - You were not following the correct dilution rate stipulated by the manufacturer for you cleaning chemicals. To ensure effective cleaning/disinfection the dilution rate must be accurate. (SR)

  • Legal - Contact time - You must follow the contact time stipulated by the manufacturer to ensure the surfaces are disinfected effectively. Ensure that you follow the manufacturers' instructions (SR).
  • Legal - Dilution factor - You were not following the correct dilution rate stipulated by the manufacturer for you cleaning chemicals. To ensure effective cleaning/disinfection the dilution rate must be accurate. (SR)

• Time limit:

• Are cleaning chemicals stored away from areas where open food is handled?

  Yes

  No

  N/A

• Select Legal - Chemical Storage - Ensure that chemicals are not stored in areas where food is handled to avoid potential contamination (SR). Advice - Store chemicals in designated areas away from open food. Ensure that the cleaning chemicals are clearly marked (SR).

  • Legal - Chemical Storage - Ensure that chemicals are not stored in areas where food is handled to avoid potential contamination (SR).
  • Advice - Store chemicals in designated areas away from open food. Ensure that the cleaning chemicals are clearly marked (SR).

• Time limit:

• Cleaning chemicals used:

• Or photo(s) of cleaning product(s):

  Media

• Cloths used:

  Single-use/disposable

  Re-usable

• Is cloth cleaning method suitable?

  Yes

  No

  N/A

• Select Legal - Cloths must be cleaned effectively to prevent cross contamination risks. Clean reusable cloths on a hot wash in the washing machine or use disposable cloths (SR). Advice – Single use disposable cloths are recommended (SR). Advice – Separate designated colour coded cloths are recommended for raw and ready to eat preparation areas and equipment (SR).

  • Legal - Cloths must be cleaned effectively to prevent cross contamination risks. Clean reusable cloths on a hot wash in the washing machine or use disposable cloths (SR).
  • Advice – Single use disposable cloths are recommended (SR).
  • Advice – Separate designated colour coded cloths are recommended for raw and ready to eat preparation areas and equipment (SR).

• Time limit:

• Is a dishwasher used

  Yes

  No

  N/A

• Domestic

  Commercial

OVERALL ASSESSMENT OF HACCP BASED FSMS

• What FSMS is the Business using?

  Own Documented FSMS

  Safer Food Better Business (SFBB)

  No FSMS

  Not Required

• The officer has assessed that a documented FSMS based on HACCP Principles is not required for this business

• All Hazards identified

  Yes

  No

  N/A

• Legal - Identify all the potential food safety hazards in your business (i.e. microbiological, physical and chemical) and then think about and decide the points in the food operation (e.g. delivery, storage, preparation, cooking, cooling, service etc.) at which things could actually go wrong (CM).

• All Critical Control Points (CCPs) implemented

  Yes

  No

  N/A

• Legal - you need to decide which points are critical to making sure food is safe, and therefore must be properly controlled and checked (e.g. the through cooking of foods which must not be eaten raw) (CM).

• Monitoring at CCP’s

  Yes

  No

  N/A

• Legal - You need to put in place procedures to stop these things going wrong (controls), and make sure that you/your staff always carry them out (e.g. cooking particular foods for a set time and temperature which is known to kill bacteria) (CM).

• Corrective Actions Established

  Yes

  No

  N/A

• Legal - For each CCP you need to think what could go wrong and decide on corrective actions in each case (CM).

• Verification Procedures in place

  Yes

  No

  N/A

• Legal - you need to check that the HACCP-based procedures are achieving the intended effect i.e. controlling food safety hazards. For example, this may be by regularly checking staff are following your procedures (CM).

• All Documents and Records Available?

  Yes

  No

  N/A

• Select Legal - No documented FSMS - You need to document your FSMS based on HACCP Principles (CM). Advice - SFBB - I advise you complete the Safer Food Better Business (SFBB) pack to comply with this requirement. Visit www.food.gov.uk/sfbb (CM). Advice - MyHACCP - I advise you use MyHACCP to comply with this requirement. Visit https://myhaccp.food.gov.uk (CM). Advice - Butchers - I advise you complete Safe Handling for Butchers (https://www.food.gov.uk/sites/default/files/butchers-haccp.pdf) or ButcherSafe (www.foodstandards.gov.scot/butchersafe) to comply with this requirement (CM).

  • Legal - No documented FSMS - You need to document your FSMS based on HACCP Principles (CM).
  • Advice - SFBB - I advise you complete the Safer Food Better Business (SFBB) pack to comply with this requirement. Visit www.food.gov.uk/sfbb (CM).
  • Advice - MyHACCP - I advise you use MyHACCP to comply with this requirement. Visit https://myhaccp.food.gov.uk (CM).
  • Advice - Butchers - I advise you complete Safe Handling for Butchers (https://www.food.gov.uk/sites/default/files/butchers-haccp.pdf) or ButcherSafe (www.foodstandards.gov.scot/butchersafe) to comply with this requirement (CM).

• FSMS regularly reviewed?

  Yes

  No

  N/A

• Date of last review

• Legal - You must routinely examine your food business to see if anything has changed which might need your control measures to change (e.g. new menu dishes may have new hazards and need new controls, or new equipment may require different thermostat settings) (CM).

• Time limit for HACCP based procures section to be completed:

• Does SFBB cover all Hazards?

  Yes

  No

  N/A

• Legal - The SFBB pack does not fully cover all the food safety hazards in your business. You need to complete a food safety management system to cover all your hazards (CM).

• Time limit:

• Has the 'Red' Cross Contamination Method been fully completed and implemented with no amendments required?

  Yes

  No

  N/A

• Select Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM). Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM). Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM). Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM). Legal - Suppliers List Not Completed (CM) Legal - Cleaning Schedule Not Completed (CM) Legal - Prove it records Not Completed (CM)

  • Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM).
  • Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM).
  • Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM).
  • Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM).
  • Legal - Suppliers List Not Completed (CM)
  • Legal - Cleaning Schedule Not Completed (CM)
  • Legal - Prove it records Not Completed (CM)

• Time limit:

• Has the 'Purple' Cleaning Method been fully completed and implemented with no amendments required?

  Yes

  No

  N/A

• Select Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM). Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM). Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM). Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM). Legal - Suppliers List Not Completed (CM) Legal - Cleaning Schedule Not Completed (CM) Legal - Prove it records Not Completed (CM)

  • Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM).
  • Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM).
  • Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM).
  • Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM).
  • Legal - Suppliers List Not Completed (CM)
  • Legal - Cleaning Schedule Not Completed (CM)
  • Legal - Prove it records Not Completed (CM)

• Time limit:

• Has the 'Blue' Chilling Method been fully completed and implemented with no amendments required?

  Yes

  No

  N/A

• Select Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM). Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM). Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM). Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM). Legal - Suppliers List Not Completed (CM) Legal - Cleaning Schedule Not Completed (CM) Legal - Prove it records Not Completed (CM)

  • Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM).
  • Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM).
  • Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM).
  • Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM).
  • Legal - Suppliers List Not Completed (CM)
  • Legal - Cleaning Schedule Not Completed (CM)
  • Legal - Prove it records Not Completed (CM)

• Time limit:

• Has the 'Orange' Cooking Method been fully completed and implemented with no amendments required?

  Yes

  No

  N/A

• Select Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM). Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM). Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM). Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM). Legal - Suppliers List Not Completed (CM) Legal - Cleaning Schedule Not Completed (CM) Legal - Prove it records Not Completed (CM)

  • Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM).
  • Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM).
  • Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM).
  • Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM).
  • Legal - Suppliers List Not Completed (CM)
  • Legal - Cleaning Schedule Not Completed (CM)
  • Legal - Prove it records Not Completed (CM)

• Time limit:

• Has the 'Dark Blue' Management Method been fully completed and implemented with no amendments required?

  Yes

  No

  N/A

• Select Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM). Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM). Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM). Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM). Legal - Suppliers List Not Completed (CM) Legal - Cleaning Schedule Not Completed (CM) Legal - Prove it records Not Completed (CM)

  • Legal - Not completed - you had not filled in all the Safe Methods relevant to your business. Ensure you fully complete all methods in the SFBB Pack (CM).
  • Legal - Amendment required - the safe methods recorded in your SFBB pack did not reflect what you are actually doing in the business. Review what you have written in this safe method(s) so it reflects your current practice(s) (CM).
  • Legal - Not following in practice - the Safe Methods listed in your SFBB pack were not being followed. Retrain staff (CM).
  • Legal - Staff Training Record not completed. Train staff in your safe methods and complete the training record (CM).
  • Legal - Suppliers List Not Completed (CM)
  • Legal - Cleaning Schedule Not Completed (CM)
  • Legal - Prove it records Not Completed (CM)

• Time limit:

• Is the daily diary signed and up-to-date?

  Yes

  No

  N/A

• Legal - You must complete the diary every day that you are trading. Each day, you need to confirm that your opening and closing checks have been done, and sign to say that your safe methods are being followed. If anything different happens, or something goes wrong, it is important to make a note of it in the diary, so you can show what happened and what you did to put it right. (CM)

• Time limit:

• Are the four weekly reviews being completed and implemented correctly?

  Yes

  No

  N/A

• Legal - You must regularly review the methods used in your business to check they are correct, up to date and still being followed by everyone in the business. You can do this by completing the 4 weekly review in the diary section of your SFBB pack (CM).

• Time limit:

• New Food Hygiene Rating given?

  Yes

  No

  N/A

• How hygienically the food is handled (FH)

  Select 0 5 10 15 20 25

  • 0
  • 5
  • 10
  • 15
  • 20
  • 25

• Condition of the structure (SR)

  Select 0 5 10 15 20 25

  • 0
  • 5
  • 10
  • 15
  • 20
  • 25

• How you manage and document food safety (CM)

  0

  5

  10

  20

  30

• Total score

• Highest (this means poorest) individual score

• FOOD HYGIENE RATING

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• How Your Rating Is Calculated
  The inspector checks how well you are meeting the law on food hygiene. Three areas are assessed. These are:
  • how hygienically the food is handled – how it is prepared, cooked, cooled, stored, and what measures are taken to prevent food being contaminated with bacteria
  • the condition of the structure of the premises including cleanliness, layout, lighting, ventilation, equipment and other facilities
  • how you manage and record what you do to make sure food is safe using a system like Safer food, better business
  You are given a score for each area – see below. Food safety officers use guidance to determine how to score each of these areas.

• 

• 

• Reason for not re-assessing food hygiene rating?

• Type of intervention carried out:

  Full inspection

  Partial inspection

  Monitoring visit

  Coaching visit

• Areas inspected:

  Whole

  Part of

• Please specify:

• Records/documents examined:

  Select Food Safety Management System (e.g. SFBB or equivalent) FSMS monitoring records (e.g. temperature logs, daily diary) Training records/certificates Pest control records Traceability records (e.g. supplier invoices) Waste transfer/contract records Allergen information Cleaning schedule

  • Food Safety Management System (e.g. SFBB or equivalent)
  • FSMS monitoring records (e.g. temperature logs, daily diary)
  • Training records/certificates
  • Pest control records
  • Traceability records (e.g. supplier invoices)
  • Waste transfer/contract records
  • Allergen information
  • Cleaning schedule

• Food or environmental samples taken?

  Yes

  No

  N/A

• Details of sample(s) taken

• Persons interviewed:

  Select Food Business Operator Manager 1x Food Handler 2x Food Handlers 3x Food Handlers 4+ Food Handlers Kitchen porter Front of House Staff Head Chef

  • Food Business Operator
  • Manager
  • 1x Food Handler
  • 2x Food Handlers
  • 3x Food Handlers
  • 4+ Food Handlers
  • Kitchen porter
  • Front of House Staff
  • Head Chef

• Summary of action to be taken by the officer:

  Select No action necessary Report of legal requirements and/or advice (as above) Hygiene Improvement Notice Voluntary surrender/seizure of food Formal detention/seizure of food Voluntary Hygiene Emergency Prohibition Notice Hygiene Emergency Prohibition Notice

  • No action necessary
  • Report of legal requirements and/or advice (as above)
  • Hygiene Improvement Notice
  • Voluntary surrender/seizure of food
  • Formal detention/seizure of food
  • Voluntary Hygiene Emergency Prohibition Notice
  • Hygiene Emergency Prohibition Notice

• Revisit required

• Select date

  Date

Key points summary for Food Business Operator

• Further work required around training

  Yes

  No

  N/A

• Details of training courses:
  http://www.chiltern.gov.uk/training

• 
  http://www.southbucks.gov.uk/training

• Free online allergy training:
  http://allergytraining.food.gov.uk/english/

• Watch the Food Standards Agency's food safety coaching videos:
  https://tinyurl.com/pcmbzvn

• Further work required around Food Safety Management System

  Yes

  No

  N/A

• See our Food Safety Management Factsheet for further guidance:
  http://www.chiltern.gov.uk/foodfactsheets

• 
  http://www.southbucks.gov.uk/foodfactsheets

• Further work required around temperature control

  Yes

  No

  N/A

• See our Factsheets on chilled storage and cooling, and cooking, reheating and hot holding for further guidance:
  http://www.chiltern.gov.uk/foodfactsheets

• 
  http://www.southbucks.gov.uk/foodfactsheets

• Watch the Food Standards Agency's food safety coaching videos:
  https://www.youtube.com/playlist?list=PL43290765924EDEAE

• Further work required around Cross Contamination

  Yes

  No

  N/A

• See our Factsheet on Cross-contamination for further guidance:
  http://www.chiltern.gov.uk/foodfactsheets

• 
  http://www.southbucks.gov.uk/foodfactsheets

• Detailed information of cross contamination can be found at the FSA
  https://www.food.gov.uk/business-industry/guidancenotes/hygguid/ecoliguide

• Watch the Food Standards Agency's food safety coaching videos:
  https://tinyurl.com/pcmbzvn

• Further work required around Cleaning

  Yes

  No

  N/A

• A cleaning effectively video is available to help you reinforce the message:
  https://tinyurl.com/y93ckqb6

• See our Factsheet on Cleaning and disinfection for further guidance:
  http://www.chiltern.gov.uk/foodfactsheets

• 
  http://www.southbucks.gov.uk/foodfactsheets

• Further work required around maintenance and structural improvements

  Yes

  No

  N/A

Understanding your report and rating

• Understanding Your Inspection Report
  
  Items are listed as either Legal Requirements – these are considered to be breaches of the legislation and require action. The period of time allowed to comply is detailed against each item, or Advice – these are items which you are strongly advised to implement as they constitute good practice.
  Failure to action the legal requirements is a breach of the relevant legislation which may result in enforcement action in line with the Environmental Health Enforcement Policy. Details of this policy can be viewed at www.chiltern.gov.uk/inspections or www.southbucks.gov.uk/inspections

• Food Hygiene Rating
  
  This is designed to help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in food outlets at the time they are inspected to check compliance with legal requirements. You can tell your customers how good your hygiene standards are by putting the sticker up in the window or on the door. Your rating will also be published on the Food Standards Agency’s website at www.food.gov.uk/ratings between four to six weeks from receiving this report. Please remove any sticker showing your previous rating as only one rating – the most recent rating - should be displayed. To continue to display a previous rating may constitute an offence under the Consumer Protection from Unfair Trading Regulations 2008.

• DO YOU WANT TO IMPROVE YOUR FOOD HYGIENE RATING?
  See our ‘Improve My Food Rating Factsheets’ on our websites www.chiltern.gov.uk/foodfactsheets or www.southbucks.gov.uk/foodfactsheets
  If you make the improvements highlighted in your inspection report, you can request a re-inspection to re-assess your rating – this could go up but it could stay the same or it could go down. A £150 charge is made for a request to re-inspect. Visit www.chiltern.gov.uk/revisit or www.southbucks.gov.uk/revisit to apply.
  http://

• Want to appeal your rating? Explain why you received the score you did to your customers?
  
  If you have improved hygiene standards since your inspection, or if there were unusual circumstances at the time of the inspection that might have affected your food hygiene rating, you have a ‘right to reply’ to explain this to potential customers that look up your rating online.
  If you think that the rating is wrong or unfair – in other words it does not reflect the hygiene standards at the time of your inspection – you have 21 days (from the date of this report) in which you can appeal against this. However you should contact the inspecting officer first so they can help you understand how your rating was worked out.
  All requests to reply, appeal or re-inspect must be made in writing by completing the appropriate form at www.chiltern.gov.uk/fhrssafeguards or www.southbucks.gov.uk/fhrssafeguards

Further information

• This report gives you information about the inspection of your premises. It only covers areas inspected at the time; and summarises matters discussed during the inspection. The information provided by you in respect of your business will be held on our database and may be used for the purposes authorised in the Council’s registration under Data Protection Act 1998 legislation.