Report of Intervention V.2

Part 1: General Information

• Business Name

• Business address
  Address

• Conducted on

  Date

• Officer Name(s)

• Inspection type

  Select Routine/Programmed Inspection Complaint/RFS Revisit - Officer initiated FHRS Rescore - Business request No Access Premises Ceased Trading Premises not yet trading Inspection replacement

  • Routine/Programmed Inspection
  • Complaint/RFS
  • Revisit - Officer initiated
  • FHRS Rescore - Business request
  • No Access
  • Premises Ceased Trading
  • Premises not yet trading
  • Inspection replacement

• Business type

• Where full inspection not undertaken, note target matters examined

• Areas inspected/audited

• Documents/records examined

• Legislation considered/Scope of Inspection

  Select EC 852/2004 EC 853/2004 Food Standards Health & Safety at Work etc Act 1974 & associated Regulations EC 178/2002 Health Act 2006 Other

  • EC 852/2004
  • EC 853/2004
  • Food Standards
  • Health & Safety at Work etc Act 1974 & associated Regulations
  • EC 178/2002
  • Health Act 2006
  • Other

• Other Legislation considered

• Does the business have a primary Authority?

  Yes

  No

• Primary Authority name (where applicable)

Part 2 Inspection notes (aide-memoir)

• Opening times

• Business description (overview of the premises and the activities undertaken)

• Food Safety Management documentation/records

• Supplier details

• Purchase/delivery checks

• Dry goods storage

• Chilled/frozen goods storage

• Preparation/personal hygiene practices

• Cooking

• Cooling

• Reheating

• Hot holding (within kitchen)

• Cleaning/disinfection methods and chemicals used

• Staff training

• E. Coli guidance consideration

• Pest Control issues

• Waste: Refuse and waste oil

• Service/display: hot and cold (front of house)

• Transport/delivery (where applicable)

• Structural issues: Walls/floors/ceilings - cleanliness of structure/equipment, layout permits safe workflow, WHB provision, hot water provision, lighting ventilation etc

Health & Safety

• Matters of evident concern

Summary of Contraventions / key points discussed

• Contraventions found?

  Yes

  No

• Action To be taken

  Select Verbal advice Formal letter/Schedule Revisit Notice Other

  • Verbal advice
  • Formal letter/Schedule
  • Revisit
  • Notice
  • Other

• Specify where other action to be taken

• Your revisit will be undertaken in the following time period

• If Notice to be served, specify type

  Select FH Improvement Notice FH Hygiene Emergency Prohibition Notice H&S Improvement Notice H&S Prohibition Notice N/A

  • FH Improvement Notice
  • FH Hygiene Emergency Prohibition Notice
  • H&S Improvement Notice
  • H&S Prohibition Notice
  • N/A

• Voluntary closure undertaken

  Yes

  No

• Matters of non-compliance requiring attention

• Recommendations - you are not legally obliged to implement the following matters. The advice has been provided to highlight best practice

• Evidence Gathered

• Add media

  Media

Part 4(i): Risk Rating - Food Hygiene

• Potential Hazard

• Method of processing

• Consumers at risk

• Additional Score

• Level of current compliance (Food Hygiene/Safety) Food Hygiene and safety assessment focuses on handling practices/procedures and temperature control. Cross contamination risk from procedures observed. The assessment should consider the practices undertaken by staff Although these matters can be eliminated by effective training, Staff training should be assessed under Confidence in Management.

• Level of current compliance (Structural) Structural compliance assessment focuses on the layout/design, condition of the structure, cleanliness of the structure and equipment, ventilation facilities etc Other matters which are structural include: No WHB or position of, the provision of water (hot and cold), lighting etc. The assessment should consider the premises and equipment and how suitable they are as a food business and how they are being maintained.

• Confidence in Management/Control systems This part of the assessment is concerned with whether or not suitable management of controls is in place. The presence of a documented FSMS

• Significant Risk

• Food Hygiene category

  Cat A: Every 6mths

  Cat B: Every 12 mths

  Cat C: Every 18 mths

  Cat D: Every 2 yrs

  Cat E: Alternative strategy

Part 4(ii): Risk Rating - Food Standards

• Risk to Consumers and.or other Caterers

• Activities of the business affecting any hazard

• Ease of Compliance

• Consumers at Risk

• Level of Compliance

• Confidence in Management/ Control Systems

• Food standards category

  Cat A: Every 12 mths

  Cat B: Every 2 yrs

  Cat C: Alternative strategy

Food Hygiene Rating Scheme

• Food Hygiene Rating Scheme applicable?

  Yes

  No

• Food Hygiene Rating Score

  Select Level 5 - Very Good Level 4 - Good Level 3 - Generally Satisfactory Level 2 - Improvement Necessary Level 1 - Major Improvement Necessary Level 0 - Urgent Improvement Necessary

  • Level 5 - Very Good
  • Level 4 - Good
  • Level 3 - Generally Satisfactory
  • Level 2 - Improvement Necessary
  • Level 1 - Major Improvement Necessary
  • Level 0 - Urgent Improvement Necessary

Food Hygiene Rating justification

• Level of compliance: food hygiene/safety - score given

  Select 0 5 10 15 20 25

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

• Food hygiene/safety - score justification

• Level of compliance: Structural - score given

  Select 0 5 10 15 20 25

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

• Structural - score justification

• Confidence in Management - score given

  0

  5

  10

  20

  30

• Confidence in Management - score justification

Part 5: Food Business Operator details - Sensitive

• Type of ownership

  Select Sole Trader Partnership Limited Company Other

  • Sole Trader
  • Partnership
  • Limited Company
  • Other

• Food Business Operator details: Name, Head Office/home address etc

• Person spoken with during Inspection

• Position

• Signature of person spoken with

  Sign

• Telephone number, email address