Information for Food Business Operator
The Food Safety and Hygiene (England) Regulations 2013
Regulation (EC) NO. 852/2004
Regulation (EC) NO. 178/2002
Health and Safety at Work etc. Act 1974
This report covers only those matters which were identified on today’s visit. It is not a formal notice requiring action to be taken but does describe contraventions of legislation and the action which you must take to remedy those breaches identified and the date by which such action must be taken.
Any contraventions found during the visit will be listed under the relevant sections of Food Hygiene, Structure & Cleaning, Confidence in Management or Health & Safety.
Although a Health and Safety inspection is not being carried out, any issues relating to Health and Safety that are identified during the Food Hygiene Inspection will be recorded in the Health & Safety section.
You may take action other than that which is detailed in the report but it must achieve compliance with the law. I recommend that you contact me prior to undertaking alternative works to ensure that it will comply with the law and be acceptable; this may help avoid unnecessary delays and costs to you.
Recommendations may also be made under the relevant sections of Food Hygiene, Structure & Cleaning, Confidence in Management or Health & Safety. These are included to encourage good practice and may help you to demonstrate compliance with the law. These matters need not be actioned and will not affect your Food Hygiene Rating Scheme (FHRS) Score (if you have one).
Uttlesford District Council is the data controller for any personal information you provide to the council. For more information on your data protection rights or on how to contact our Data Protection Officer, please have a look at our Privacy Notices on our website.
Business Information & Nature of Business
Business Opening Hours:
No: of employees:
No. of food handlers:
No. of covers/meals on an average day:
No. of covers/meals on a busy day:
- Outside catering
- Low risk wholesale
- High risk wholesale
- Bed and Breakfast
- Low risk retail
- High risk retail
- Delivered meal services
- Off-site facilities
- Small scale manufacturer
- Large scale manufacturer
- Function catering
Are foods prepared at the premises and sold on to other businesses?
Are the premises used for catering purposes by other persons/bodies?
- Traditional/full preparation
- No open food handled
- Foods prepared in advance
- Preparing meat products
- Sandwich preparation
- Raw egg dishes
- Cooking from chilled
- Cooking from frozen
- Hot holding
- Solid Fuel
- Dry goods storage area
- Chilled storage
- Frozen storage
- Refuse storage area
- Washing up area
- Staff toilets
- Bar area
Are food handlers wearing clean and suitable clothing?
Is there a suitable place to change and store outdoor clothing?
Are the wash hand basins in an appropriate place, sufficient and fully equipped?
Were food handlers observed washing their hands correctly during the inspection?
Are staff toilets in a good condition?
Are there blue plasters available?
Are there records of suppliers?
Are refrigerated vehicles or boxes used?
Are any foods imported?
Are foods sufficiently checked on receipt?
Are vehicle or food temperatures monitored/recorded?
Are the temperatures of refrigerators and freezers monitored/recorded?
Is there effective stock rotation?
Are date labels applied to food?
Are raw and ready to eat foods stored separately?
Are foods appropriately covered?
Are the condition and cleanliness of food storage containers satisfactory?
Are foods defrosted in a suitable location?
Are adequate controls in place for defrosting?
Is there separate equipment for raw and ready to eat foods?
Are the condition and cleanliness of boards and knives etc. satisfactory?
Is there any complex equipment (vac packed, robot coupe, etc.) in use?
Are raw and ready to eat foods sufficiently separated?
Are there separate sinks for washing food and washing equipment?
Is the amount of time food is left at ambient minimised?
Are the handling practices adequate?
Have allergen cross contamination issues been considered?
Are any specialist cooking techniques (sous vide, etc.) used?
Is there suitable ventilation?
Is there a potable water supply?
Are raw and/or lightly egg products for sale?
Are the temperatures and/or cooking times of food adequately monitored/recorded?
Are visual checks carried out?
Are probes used during cooking of high risk foods?
Are probes sufficiently disinfected between uses?
Are probes calibrated correctly?
Are foods protected from contamination (tongs used, loading grill/griddle)?
Has the acrylamide production issue been considered?
Are foods cooled in a suitable location?
Are the temperatures and/or cooling times of foods monitored/recorded?
Are methods used to speed up the cooling process?
Are the temperatures and/or reheating times of foods monitored/recorded?
Are probes used during reheating of high risk foods?
Are visual checks carried out?
Are foods reheated only once?
Are the cold service temperatures and/or durations of foods adequately controlled?
Are foods protected from contamination during cold service?
Are the hot service temperatures and/or durations of foods adequately controlled?
Are foods protected from contamination during hot service?
Are the delivery temperatures and/or durations of food adequately controlled?
Are foods protected from contamination during delivery?
Structure & Cleaning
Is the equipment clean?
Is the structure clean?
Is a suitable sanitiser with a suitable contact time in use?
Is double sanitising carried out?
Are suitable cloths/sponges etc. used?
Are food and hand contact surfaces disinfected?
Is a dishwasher used to carry out thermal disinfection?
Are clean and dirty equipment separated?
Is the condition of the cleaning equipment adequate?
Is separate cleaning equipment used in the kitchen?
Are cleaning schedules written and completed?
Is equipment in good condition?
Is the premises in a good condition?
Is there a commercial waste contract in place?
Are there arrangements in place for disposal of waste oil?
Are infestation checks carried out?
Is there a pest control contract in place?
Are suitably located and effective insect controls in place?
Are the kitchen and storage areas pest proof?
Is the refuse area in a good condition?
Confidence in Management
- In house system
- Documented HACCP
- Assured Safe Catering
- Fridge/freezer temperatures
- Cooking temperatures
- Holding temperatures
- Calibration records
- Internal hygiene audits
- External hygiene audits
- Cleaning schedules
- Daily menus
- Pest control
- Staff sickness
- Staff training
- Delivery checks
- Supplier list
- Business customer list
Is the FSMS fully documented?
Have effective controls been identified?
Is the FSMS being adequately implemented?
Is there a suitable staff sickness policy in place?
Employee name, position, training level and date of training:
Are all food handlers trained?
- Formal training plan
- Ad hoc training regime
- External training consultants
- In-house trainers
- LA or local college course
- Online course
Health & Safety
I have read the report and I understand a copy will be sent to me by email to the email address provided.
I have read the report and as I have not provided an email address, I understand a copy will be sent to me in the post to the address provided.
Officer telephone number:
Officer email address:
The Council wants to ensure that businesses are assisted in complying with the law and would therefore ask that you take a moment to give us your opinion about the approach of the officer and the quality of the service that you have received.
Please visit https://www.uttlesford.gov.uk/business-satisfaction-survey to complete the survey.
Has the FBO/Person Seen been directed to the Business Satisfaction Survey?
FHRS score and sticker to follow in post
FHRS score and sticker issued at time of inspection
Business exempt or excluded from FHRS
Projects & Information
Does the business use gas?
If yes, has a gas safe registered engineer carried out an inspection and/or servicing on the gas appliances within the last year?
Has the business been provided with a gas safe information sheet?
Safer Workplace Better Business (SWBB) is a comprehensive health and safety guide for small businesses in Essex. For more information or to download your copy of the pack, you can click here: https://www.uttlesford.gov.uk/article/3300/Safer-Working-Better-Business
Has SWBB been explained to the business and have you directed them to the webpage?