Z DO NOT USE (REPORT BACKUP) - CEH duplicate

• 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.
  
  You are advised that under the Freedom of Information Act 2000 and the Environmental Information Regulations 2004, reports and correspondence relating to your premises may be made available if a request is made to the Council.
  In the case of dispute or disagreement with the actions taken by the inspecting officer you can contact....

• Trading name

  Select

• Trading as

• Unique Reference Number

  Select

• Address

• Date and time of visit

  Date

• undefined

• Inspecting Officer

• End of page

Business Details

• Person spoken to

• Role

  Select Food Business Operator Manager Catering Manager Head Chef Sous Chef Chef Owner Cook Waiter Other

  • Food Business Operator
  • Manager
  • Catering Manager
  • Head Chef
  • Sous Chef
  • Chef
  • Owner
  • Cook
  • Waiter
  • Other

• Full name of Business operator/ Ltd Co/Plc

• Registered office address

• Primary business email address

• Head office email address

• Primary telephone number

Additional contact information

• Method of contact

  email address

  landline telephone number

  mobile telephone number

  other

• Details

• End of page

Areas of concern

• Location

• Description

• Photograph

  Media

• Notes

• End of page

Gas Safe

• Does the business use gas?

  Yes

  No

  N/A

• Has a gas safe registered engineer carried out an inspection and/or servicing on the gas appliances within the last year

  Yes

  No

  N/A

• Is the most recent gas safety report available for review

  Yes

  No

  N/A

• End of page

• Health and safety hazards identified

  Yes

  No

  N/A

• Detail:

• Matters of evident concern identified

  Yes

  No

• Detail:

• Matters of potential major concern identified

  Yes

  No

• Detail:

• End of page

• Associated Accommodation

  Yes

  No

  N/A

• Is the landlord the FBO

  Yes

  No

  Not known

• Detail of landlord if known:

• Location

  Select Above business Below business Rear of business Within business Outbuilding Other

  • Above business
  • Below business
  • Rear of business
  • Within business
  • Outbuilding
  • Other

• Detail

• Separate entrance to business

  Yes

  No

• Detail:

• Number of occupants

  1-2

  3+

  Not known

• Smoke/heat detector located in the business

  Yes

  No

• Poor Conditions

  Yes

  No

  Not known

• Detail:

• Other Comments:

• End of page

• Focus of visit

  Select Food Hygiene Health and Safety Food Hygiene and Health and Safety Other

  • Food Hygiene
  • Health and Safety
  • Food Hygiene and Health and Safety
  • Other

• Details

• Documentation and/or other records examined

• Food hygiene visit carried out under the Food Safety and Hygiene (England) Regulations 2013 & EC Regulation 852/2004

• Documentation and/or other records examined

  Select Food Safety Management System Daily Diary/Opening & Closing Checks Temperature Records Probe calibration Training Records Cleaning Schedules Pest control Invoices Waste Oil None Other

  • Food Safety Management System
  • Daily Diary/Opening & Closing Checks
  • Temperature Records
  • Probe calibration
  • Training Records
  • Cleaning Schedules
  • Pest control
  • Invoices
  • Waste Oil
  • None
  • Other

• Details

• Health and Safety visit carried out under the Health and Safety at Work etc. Act 1974 and associated legislation

• Documentation and/or other records examined

  Select Health and Safety Policy Risk Assessments Accident Book Internal Investigation Records CCTV Witness Statement(s) Other

  • Health and Safety Policy
  • Risk Assessments
  • Accident Book
  • Internal Investigation Records
  • CCTV
  • Witness Statement(s)
  • Other

• Details:

• Visit carried out under the Food Safety and Hygiene (England) Regulations 2013 & EC Regulation 852/2004, & Health and Safety at Work etc. Act 1974 and associated legislation

• Food Safety Documentation and/or other records examined

  Select Food Safety Management System Daily Diary/Opening & Closing Checks Temperature Records Probe calibration Training Records Cleaning Schedules Pest control Invoices Waste Oil None Other

  • Food Safety Management System
  • Daily Diary/Opening & Closing Checks
  • Temperature Records
  • Probe calibration
  • Training Records
  • Cleaning Schedules
  • Pest control
  • Invoices
  • Waste Oil
  • None
  • Other

• Health and Safety Documentation and/or other records examined

  Select Health and Safety Policy Risk Assessments Accident Book Internal Investigation Records CCTV Witness Statement(s) Other

  • Health and Safety Policy
  • Risk Assessments
  • Accident Book
  • Internal Investigation Records
  • CCTV
  • Witness Statement(s)
  • Other

• Purpose of visit

  Select Routine Inspection New premises inspection Revisit Rescore Complaint Sampling Investigation Other

  • Routine Inspection
  • New premises inspection
  • Revisit
  • Rescore
  • Complaint
  • Sampling
  • Investigation
  • Other

• Areas inspected (note limitations)

• Name(s) of person(s) seen and position

• Samples taken

  Yes

  No

• Description of samples taken:

• Summary of intended action(s)

  Select Inspection report Letter Hygiene Improvement Notice Voluntary Closure Emergency Closure

  • Inspection report
  • Letter
  • Hygiene Improvement Notice
  • Voluntary Closure
  • Emergency Closure

• Food Hygiene and Safety

  Structural Requirements

  Confidence in Management

• undefined

  Select * AMBIENT STORAGE (AS) CHILLED STORAGE/DISPLAY (CS) FROZEN STORAGE (FS) DEFROSTING FOOD (DF) FOOD PREPARATION (FP) COOKING/REHEATING (CR) COOLING (CO) HOT HOLDING/DISPLAY (HH) AMBIENT DISPLAY/SERVICE TRANSPORT (TP) PERSONAL HYGIENE (PH)

  • *
  • AMBIENT STORAGE (AS)
  • CHILLED STORAGE/DISPLAY (CS)
  • FROZEN STORAGE (FS)
  • DEFROSTING FOOD (DF)
  • FOOD PREPARATION (FP)
  • COOKING/REHEATING (CR)
  • COOLING (CO)
  • HOT HOLDING/DISPLAY (HH)
  • AMBIENT DISPLAY/SERVICE
  • TRANSPORT (TP)
  • PERSONAL HYGIENE (PH)

• undefined

  Select (AS01) Food stored on the floor (AS02) Food stored outdoors

  • (AS01) Food stored on the floor
  • (AS02) Food stored outdoors

• At the time of the visit food was being stored on the floor. Open food must not be placed on the floor in an area where it may become contaminated.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3
  

• Various foods were being stored outdoors at the time of the inspection. This may result in contamination of the food. Food and drink must be stored in food rooms that are pest proof and capable of being kept clean.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3

• undefined

  Select (CS01) Unfit food on the premises (CS02) Food stored at room temperature (CS03) Inappropriate storage of raw/cooked food in refrigerator (CS04) Food beyond use by date (CS05) Temperature of food in the refrigerator too high (CS06) Introduce date coding / turnover for high risk foods

  • (CS01) Unfit food on the premises
  • (CS02) Food stored at room temperature
  • (CS03) Inappropriate storage of raw/cooked food in refrigerator
  • (CS04) Food beyond use by date
  • (CS05) Temperature of food in the refrigerator too high
  • (CS06) Introduce date coding / turnover for high risk foods

• Unfit food was found on your premises. 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.
  Article 14(1) of (EC) 178/2002 creating an offence under Regulation 4 of the General Food Regulations 2004
  

• During the inspection it was noted that high-risk foods were being stored at room temperature. These foods are high-risk and will support the growth of food poisoning bacteria and/or their toxins and must be kept at or below 8°C.
  Food Hygiene (England) Regulations 2013 Schedule 4 paragraph 2 (1)

• Raw food was stored above/next to cooked/ready to eat foods in the refrigerator. This may result in cross contamination. Use separate refrigerators for raw and cooked/ready to eat foods. If this is not possible, ensure cooked/ready to eat foods are stored separately and above raw foods within the refrigerator.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3

• Foods were found on your premises which were past their use-by date. The use-by date is the date until which the manufacturer of the food guarantees it is safe to eat. Food sold beyond its use-by date may be of poor quality or unfit. 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.
  Food Labelling Regulations, Regulation 44

• The temperature of high-risk food stored in the refrigerator was too high. These foods are 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.
  Food Hygiene (England) Regulations 2013 Schedule 4 paragraph 2 (1)

• There was no stock control system for food prepared on the premises. I recommend you introduce a system of date coding for high-risk foods to ensure stock is rotated, is not used beyond its shelf-life and all food is used on a first in, first out basis. It is strongly recommended that high risk food kept under chilled conditions has a shelf life of day of production plus 48 hours.

• undefined

  Select (FP01) Preparation and cross contamination (FP02) Cross contamination of surfaces (FP03) Designated Clean Area

  • (FP01) Preparation and cross contamination
  • (FP02) Cross contamination of surfaces
  • (FP03) Designated Clean Area

• Prepare raw meat/poultry and other foods in different areas. If this is not possible, separate by preparing them at different times and clean thoroughly between tasks. Never use the same chopping board or knives for preparing raw meat/poultry and for ready-to-eat food (unless they have been thoroughly cleaned and disinfected in between). This helps to prevent harmful bacteria spreading from one food to another. Harmful bacteria from raw meat/poultry can spread from chopping boards and knives to other foods.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3

• The same surface was being used for preparing raw and ready to eat/cooked foods. This creates a risk of cross contamination. You must either use separate work surfaces or you must prepare these foods at different times with adequate cleaning and disinfection of the work surfaces between uses.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3

• Ensure that a clean area is provided for the handling and storage of ready-to-eat foods. This is an area within your food establishment that is specifically managed to ensure harmful bacteria, including E.coli O157, have been effectively excluded from all surfaces (including hands) that will come into contact with ready-to-eat foods.
  
  All surfaces hands clothing etc. in a designated clean area must remain free from any source of contamination so that food handlers can ensure there is no risk of E.coli O157 contamination being spread within the designated clean area. As soon as the critical control represented by a designated clean area is breached there will be potential for contamination to spread from successive contacts between clean and contaminated surfaces.
  
  A clean area that has been compromised by possible E.coli O157 contamination presents an imminent risk. In these circumstances operations must cease until, all surfaces, equipment etc. in the area have been decontaminated or replaced to ensure the risk of cross-contamination has been removed.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 1
  

• undefined

  Select (CR01) Procedure for sanitising thermometers

  • (CR01) Procedure for sanitising thermometers

• Procedures to ensure probe thermometers are sanitised before use were not being implemented. Probe thermometers must be sanitised before use to prevent bacterial contamination of cooked foods.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3

• undefined

  Select (CO01) Cool food as quickly as possible (CO02) Monitoring of cooling time/temperatures

  • (CO01) Cool food as quickly as possible
  • (CO02) Monitoring of cooling time/temperatures

• Food.was left to cool at room temperature. This slows down the cooling process and presents ideal conditions for food poisoning bacteria to grow. Hot food which is to be cooled before storage or sale must be cooled as quickly as possible before being placed in the refrigerator.
  Regulation (EC) 852/2004 Article 5 / Chapter IX paragraph 6

• You must monitor cooling times and temperatures as part of your hazard analysis to ensure that foods are cooled rapidly to a suitable temperature that allows refrigeration in order to minimise bacterial growth.
  Regulation (EC) 852/2004 Article 5 paragraphs 1 and 2

• undefined

  Select (HH01) Hot food below 63°C for 2 hours

  • (HH01) Hot food below 63°C for 2 hours

• 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.
  Food Hygiene (England) Regulations 2013 Schedule 4 paragraph 7

• undefined

  Select (AD01) Food can be stored for 4 hours above 8°C

  • (AD01) Food can be stored for 4 hours above 8°C

• It was noted at the time of the visit that high-risk food was displayed at room temperature. As discussed, whilst it is not good practice to keep foods out of refrigeration, I would confirm that high-risk foods intended to be served cold, can 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.
  Food Hygiene (England) Regulations 2013 Schedule 4 paragraph 5 (1)

• undefined

  Select (TP01) Transportation used for goods other than food (TP02) Food out of temperature due to cooling mechanism failure

  • (TP01) Transportation used for goods other than food
  • (TP02) Food out of temperature due to cooling mechanism failure

• The delivery vehicle was being used to transport 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.
  Regulation (EC) 852/2004 Annex II Chapter IV paragraph 3

• The food in the delivery vehicle. was not kept at the correct temperature because the cooling mechanism was not working properly. Repair the cooling mechanism of the vehicle. to maintain food at or below 8 C.
  Food Hygiene (England) Regulations 2013 Schedule 4 paragraph 2

• undefined

  Select (PH01) Provide wash hand basin (PH02) No over-clothing worn (PH03) Staff fitness for work 48 hour rule (PH04) Exclusion from work due to illness (PH05) Wash hand basin not in regular use (PH06) No staff changing facilities (PH07) Provide wash hand basin (PH08) Use of Gloves (PH09) Use of Tongs (PH10) Clothing and Aprons

  • (PH01) Provide wash hand basin
  • (PH02) No over-clothing worn
  • (PH03) Staff fitness for work 48 hour rule
  • (PH04) Exclusion from work due to illness
  • (PH05) Wash hand basin not in regular use
  • (PH06) No staff changing facilities
  • (PH07) Provide wash hand basin
  • (PH08) Use of Gloves
  • (PH09) Use of Tongs
  • (PH10) Clothing and Aprons

• There was no wash hand basin provided for food handlers to easily use. Provide a 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 that everyone understands that it is for hand washing only.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 4

• It was noted that food handlers were not wearing suitable and clean over-clothing. You must ensure that all persons working in food handling areas wear suitable, clean, and where appropriate, protective clothing.
  Regulation (EC) No 852/2004 Annex II Chapter VIII paragraph 1

• Staff should be ‘fit for work’ at all times. This means that they must not be suffering from, or carrying, an illness or disease that could cause a problem with food safety. People who are not ‘fit for work’ could spread harmful bacteria to food.
  
  Any member of staff who has diarrhoea and/or vomiting should report it to their manager immediately and either stay at home or go home straight away. People suffering from these symptoms often carry harmful bacteria on their hands and can spread them to food or equipment they touch. Staff should not return to work until they have had no symptoms for 48 hours.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 2(a)

• 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.
  Regulation (EC) No 852/2004 Annex II Chapter VIII paragraph 2

• It was noted that the wash hand basin was not in regular use. Regular hand washing is important for personal cleanliness.
  All staff should be reminded of the need for this prior to starting or returning to work, and specifically:
  (a) After using the toilet;
  (b) After handling rubbish;
  (c) After smoking;
  (d) After taking a break;
  (e) After handling raw food.
  Regulation (EC) No 852/2004 Annex II Chapter VIII paragraph 1

• No provision has been made for staff changing. You should allocate an area, away from open foods, for staff changing, and provide lockable cupboards for food handlers to store their outdoor clothing.
  Regulation (EC) 852/2004 Annex II Chapter I paragraph 9

• There was no wash hand basin provided for food handlers working in a food handling area. Provide a 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 that everyone understands that it is for hand washing only.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 4

• The use of gloves in your premises was unhygienic and likely to give rise to a risk of cross contamination. Ensure that hands are always washed thoroughly before putting gloves on and after taking them off. Gloves should be disposable and should always be changed between the handling of raw and ready-to-eat foods. 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.
  
  The use of separate packs of disposable gloves for different activities will assist with cross-contamination controls, providing care is taken to ensure that hands do not contaminate gloves when they are being put on. Contaminated gloves must never enter a clean area for handling or storage of ready to eat foods. Before entering a clean area, hand washing must take placer before putting on clean gloves.
  Regulation (EC) No 852/2004 Annex II Chapter VIII paragraph 1

• The use of tongs to handle food, presented a risk of contamination on your premises in that those used to handle ready –to-eat foods were not kept separate from those used to handle raw food.
  
  Tongs or other utensils to handle food can protect food from contamination, but it is essential that equipment used to handle raw food is kept separate from that used for ready-to-eat food. Hand hygiene is also relevant where tongs are used in order to prevent the spread of contamination on handles.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1a

• The food handlers in the business were wearing the same apron/overalls while handling raw and ready-to-eat foods. Cross contamination can occur if food handlers handle both raw foods and ready-to-eat foods without adequate changing of clothes and aprons in between.
  
  Ensure that any contaminated outer clothing worn in a raw food preparation environment (e.g. aprons and overalls) is changed before handling ready-to-eat foods or entering a clean area. Hand washing should take place after any change out of contaminated clothing and before putting on clean clothing. You may consider using disposable aprons for different activities.
  Regulation (EC) No 852/2004 Annex II Chapter VIII paragraph 1

• undefined

  Select * PEST CONTROL (PC) CLEANING AND EQUIPMENT (CE) STRUCTURE AND DESIGN (SD) WASTE MANAGEMENT (WM) SANITARY CONVENIENCES

  • *
  • PEST CONTROL (PC)
  • CLEANING AND EQUIPMENT (CE)
  • STRUCTURE AND DESIGN (SD)
  • WASTE MANAGEMENT (WM)
  • SANITARY CONVENIENCES

• undefined

  Select (CE01) Damaged equipment (CE02) Door seal mouldy (CE03) Wooden equipment (CE04) Cardboard on floor (CE05) Inadequate equipment cleaning facilities (CE06) Inadequate food cleaning facilities (CE07) Cleaning materials stored next to food (CE08) Chemicals stored next to food (CE09) Inadequate disinfection (CE10) Deep clean required (CE11) Dirty ice – making machine (CE12) Inappropriate Use of Sanitiser (CE13) Non- approved Sanitiser/Disinfectant (CE14) Cleaning Cloths (CE15) Ice Scoop Storage (CE16) Dual Use of Complex Equipment

  • (CE01) Damaged equipment
  • (CE02) Door seal mouldy
  • (CE03) Wooden equipment
  • (CE04) Cardboard on floor
  • (CE05) Inadequate equipment cleaning facilities
  • (CE06) Inadequate food cleaning facilities
  • (CE07) Cleaning materials stored next to food
  • (CE08) Chemicals stored next to food
  • (CE09) Inadequate disinfection
  • (CE10) Deep clean required
  • (CE11) Dirty ice – making machine
  • (CE12) Inappropriate Use of Sanitiser
  • (CE13) Non- approved Sanitiser/Disinfectant
  • (CE14) Cleaning Cloths
  • (CE15) Ice Scoop Storage
  • (CE16) Dual Use of Complex Equipment

• Equipment was damaged and cannot be adequately cleaned. Repair/renew the equipment to allow it to be thoroughly cleaned and where necessary disinfected.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(c)

• The door seal of a refrigerator/freezer was mouldy. Clean/renew the door seal.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(a)

• The wooden equipment is inappropriate for use with high risk foods. Replace the wooden equipment to minimise any risk of contamination of food.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(b)

• Remove the cardboard on the floor in the premises. It cannot be kept clean and harbours dirt and bacteria.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 1(a)

• There were inadequate facilities for cleaning and disinfecting work tools and equipment. 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.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 2

• 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.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 2

• Cleaning materials were being stored next to food products leading to possible contamination of the food. You should provide suitable storage space for cleaning materials away from food items.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 10

• Cleaning chemicals should be stored in an area separate from food in sealed storage containers with clear instructions for use. This is to minimise the risk of contamination of food.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 10

• Surfaces coming into contact with high-risk foods were not being disinfected. All surfaces/equipment which comes into contact with high risk foods must be disinfected.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(a)

• The standard of cleaning to the structure of the kitchen including the work surfaces was generally poor. A thorough deep clean (and disinfection) is required. All areas must be maintained in a clean condition.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 1

• The ice-making machine was dirty. It should be switched off, emptied then thoroughly cleaned and disinfected, paying particular attention to the door seals to avoid the risk of contamination.
  Regulation (EC) No 852/2004 Annex II Chapter VII paragraph 4

• Your use of a sanitiser is inappropriate for the cleaning process you are undertaking. Sanitisers combine both cleaning and disinfection properties in a single product usually as a spray. However, when used in a single stage process these products are only suitable as an interim “clean as you go” measure and never as a disinfection control for cross contamination. Single stage use of sanitiser is not sufficient to ensure thorough and effective disinfection to microbiologically safe standards in relation to controlling E.coli O157 cross contamination.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(a)

• The sanitiser/disinfectant you are using, does not meet the requirements of BS EN 1276: 1997 updated by BS EN 1276: 2009 or BS EN 13697:2001. Ensure that you stop using it and move to product that does comply with the BS EN standard. You should be able to confirm by looking at the label, that the new product meets the BS EN Standard, or if it is not clear from the label, contact the suppliers or the manufacturer for conformation.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(a)

• Ensure that separate cloths are designated for use only in clean environments. (i.e. for cleaning surfaces and equipment used with ready to eat foods). In situations where disposable cloths are not used the laundering process should be regarded as critical to food safety.
  
  Laundering should be carried out at a suitably high temperature. A wash cycle that achieves 82°C or higher, can be considered acceptable. This may be achieved through a standard hot cycle, which typically operates at 90°C. Procedures including contractual arrangements, must ensure that cycles employed for the washing of cleaning cloths are not changed to lower temperatures as a result of energy efficiency reviews.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1(a)

• The ice scoop must not be left in the ice machine, keep the scoop in a clean sanitised container (spare ice bucket) on top of the ice machine. This must be changed regularly.
  Regulation (EC) No 852/2004 Annex II Chapter VII Para 4

• Ensure that you 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 in accordance with best practice. 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 and should never be used for packing raw foods.
  Regulation (EC) No 852/2004 Annex II Chapter V paragraph 1a

• undefined

  Select (SD01) Ventilation – no system (SD02) Ventilation – no filters (SD03) Insufficient light to allow for safe food preparation / cleaning (SD04) Ventilation in food premises (SD05) No hot water (SD06) No mains water (SD07) Sinks Used for Raw and Ready-to-eat Equipment

  • (SD01) Ventilation – no system
  • (SD02) Ventilation – no filters
  • (SD03) Insufficient light to allow for safe food preparation / cleaning
  • (SD04) Ventilation in food premises
  • (SD05) No hot water
  • (SD06) No mains water
  • (SD07) Sinks Used for Raw and Ready-to-eat Equipment

• Provide and install an extract system to remove excessive heat (and odours). The extract ventilation system must include as a minimum the following components: -
  
  a. A canopy of adequate size sited over the cooking equipment, except microwave ovens;
  
  b. Removable grease filters which are either washable or disposable;
  
  c. A fan of adequate capacity capable of achieving 20 air changes per hour in the kitchen and connected to a variable fan speed control switch;
  
  d. Ducting to convey cooking fumes to a suitable point ideally at main roof ridge level or above for proper dispersal;
  
  e. Adequate, permanent make up air facilities which are fly proofed where necessary and suitably sited to allow the efficient circulation of air in the kitchen.
  
  Regulation (EC) 852/2004 Annex II Chapter I paragraph 5

• The filter(s) were missing from their position in the canopy. Appropriate filters must be installed immediately to reduce nuisance from odours and avoid grease accumulating in inaccessible parts of the ducting.
  Regulation (EC) 852/2004 Annex II Chapter I paragraph 5

• The level of lighting in the premises was insufficient to allow safe food preparation or thorough cleaning. Provide additional lighting.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 7

• The level of ventilation in the premises was insufficient. 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. Ensure sufficient ventilation is provided.
  Regulation (EC) 852/2004 Annex II Chapter I paragraph 5

• There was no hot water supply to the sink. A hot water supply must be provided to this sink.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 2

• There was no potable water at the sink used to wash food. A potable (e.g. mains) water supply must be provided to this sink.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 3

• Ensure that the sinks and taps and associated contact surfaces are washed and disinfected between use. The flow of cleaning and disinfection should also ensure that utensils etc. leaving the disinfection process enter a clean fully area protected against any source of recontamination.
  
  When the area is used to clean equipment intended for use in a clean area, staff hands and clothing should be clean at the start of the operation.
  Regulation (EC) No 852/2004 Annex II Chapter II Para 2

• undefined

  Select (PC01) External pest proofing (PC02) Door not pest proofed (PC03) Access for flying pests (PC04) Pest control in food premises

  • (PC01) External pest proofing
  • (PC02) Door not pest proofed
  • (PC03) Access for flying pests
  • (PC04) Pest control in food premises

• 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.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 4

• The door was ill fitting allowing pests access to the premises. The door or frame must be adapted to prevent access.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 4

• Evidence of flies was found in the premises. These pests carry food poisoning bacteria and can contaminate food and food surfaces that they land on. The window was left open and provided easy access for these pests. The window 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.
  Regulation (EC) No 852/2004 Annex II Chapter II paragraph 1(d)

• 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.
  Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 4

• undefined

  Select (SC01) No wash hand basin in connection with the WC (SC02) Food in WC Lobby Area (SC03) Insufficient ventilation to WC (SC04) No WC lobby

  • (SC01) No wash hand basin in connection with the WC
  • (SC02) Food in WC Lobby Area
  • (SC03) Insufficient ventilation to WC
  • (SC04) No WC lobby

• There was no wash hand basin for use in connection with the toilet. Provide a wash hand basin, close to the WC, 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 used for hand washing only.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 4

• At the time of the visit, the area designed as a WC lobby was being used for the storage of food. Food should not be stored or handled in this area.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 3

• The toilet did not have adequate ventilation. To provide the necessary natural/mechanical ventilation you are advised to carry out necessary structural works
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 6

• It was noted that the lavatory opened directly into an area where food was being handled. Toilets must not open directly into a room where food is handled and prepared. Arrangements must be made not to use this room for food handling or to install a lobby between the toilet and the food room.
  Regulation (EC) No 852/2004 Annex II Chapter I paragraph 3

• undefined

  Select * FOOD SAFETY MANAGEMENT SYSTEM (FM) WRITTEN RECORDS (WR) ALLERGEN INFORMATION (AL) TRAINING AND SUPERVISION (TR) SUPPLIERS AND RECEIPT (SU) HIGH RISK PROCESSES (HR)

  • *
  • FOOD SAFETY MANAGEMENT SYSTEM (FM)
  • WRITTEN RECORDS (WR)
  • ALLERGEN INFORMATION (AL)
  • TRAINING AND SUPERVISION (TR)
  • SUPPLIERS AND RECEIPT (SU)
  • HIGH RISK PROCESSES (HR)

• undefined

  Select (FMS01) No Food safety management procedures (FMS02) Food safety management procedure has lapsed (FMS03) No food safety management procedure (SFBB link) (FMS04) Registration of food premises (FMS05) Inadequate CCP monitoring (FMS06) Management review / audit of your food safety management procedure (FMS07) Further analysis required as part of your food safety management procedure (FMS08) Food safety management procedure, no safe methods (FMS09) Staff not implementing controls in the food safety management procedure (FMS10) Food safety analysis completed but controls not in place (FMS11) No food safety management procedure and previously advised (FMS12) SFBB, safe methods not completed (FSM13) FSMS E coli

  • (FMS01) No Food safety management procedures
  • (FMS02) Food safety management procedure has lapsed
  • (FMS03) No food safety management procedure (SFBB link)
  • (FMS04) Registration of food premises
  • (FMS05) Inadequate CCP monitoring
  • (FMS06) Management review / audit of your food safety management procedure
  • (FMS07) Further analysis required as part of your food safety management procedure
  • (FMS08) Food safety management procedure, no safe methods
  • (FMS09) Staff not implementing controls in the food safety management procedure
  • (FMS10) Food safety analysis completed but controls not in place
  • (FMS11) No food safety management procedure and previously advised
  • (FMS12) SFBB, safe methods not completed
  • (FSM13) FSMS E coli

• You are required to provide some simple written evidence of your procedures, to show food safety has been thought through carefully, and that your procedures are being properly applied. To assist you with meeting this requirement the Food Standards Agency has provided a template known as “Safer food, better business.” This can be downloaded from www.food.gov.uk/sffb. Ensure this is completed and implemented
  Regulation (EC) 852/2004 Article 5 paragraph 1

• You are required to provide some simple written evidence of your procedures, to show food safety has been thought through carefully, and that your procedures are being properly applied. There is a written food safety management system on site however this has lapsed. You must ensure that you have a current written food safety management system in place for your business.
  Regulation (EC) 852/2004 Article 5 paragraph 1

• You must:
  (a) Identify all the potential food safety hazards in your business and then think about and decide the points in the food operation at which things could actually go wrong.
  (b) Decide which of these points are actually critical to making sure food is safe, and therefore must be properly controlled (e.g. the thorough cooking of foods which must not be eaten raw).
  (c) 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 or ensuring that equipment has been cleaned and sanitised at proper and regular intervals.
  (d) Provide some simple documentation to show how you have achieved the above and monitored the controls which are critical to making sure food is safe.
  (e) From time to time, you must 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).
  
  This close examination of your food business operations, is known as Food Safety Management you may also see this as HACCP. It need not be complicated and the controls you put in place can be very simple. A Safer Food Better Business pack can assist you with this requirement. It can be downloaded from www.food.gov.uk/sfbb. You should complete the safe method section and then use the daily diary.
  Regulation (EC) 852/2004 Article 5 paragraphs 1 and 2

• Every food business operator shall cooperate with and notify the appropriate competent authority, in the manner that the latter requires, of each establishment under its control that carries out any of the stages of production, processing and distribution of food, with a view to the registration of each such establishment(s).
  
  Food business operators shall also ensure that the competent authority always has up-to-date information by notifying any significant change in activities and any closure of an existing establishment.
  
  You can register online at: https://register.food.gov.uk/new/oxford
  Regulation (EC) No 852/2004 Article 6 paragraphs 1 and 2

• Although you have listed the food safety hazards associated with your business and appear to have associated controls in place, it is not clear how these are being monitored at critical control points (CCPs). The monitoring needed should be simple and focused on the important food safety issues which you have identified in your particular business; for example ensuring that food is stored, displayed or cooked at the right temperature and that any ready to eat foods delivered to the premises are in good condition and within any specified use by date on arrival. (It is recommended that brief records of the checks carried out are written down).
  
  You need to provide some evidence that your business is monitoring your procedures, either using physical checks such as noting temperatures or via sensory checks. You as the person responsible for food safety should be able to explain the chosen method of monitoring.
  Regulation (EC) 852/2004 Article 5 paragraph 2(d)

• From time to time, you must 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). Regular auditing or checks by management will help to identify problems quickly.
  Regulation (EC) 852/2004 Article 5 paragraphs 2 and 4

• I was pleased to see controls and some documentation in place at the time of the inspection to help make sure food produced at your premises is safe. However, as discussed, you have not carried out the kind of logical but simple analysis of the food safety hazards present that is required by current food legislation.
  
  In order to comply, you need to show some clearer evidence that you have thought about your business procedures and identified significant food safety hazards and are properly controlling them.
  Regulation (EC) 852/2004 Article 5 paragraph 2 (a-e)

• Proprietors of food businesses are required to identify food safety hazards and risks relevant to their business, and to put in place procedures to prevent problems. However you are also required to provide some simple written evidence that your procedures to ensure food safety have been thought through carefully and are being properly applied.
  
  There is a Safer Food Better Business Pack for caterers on site and staff are using the daily diary, however the front section of safe methods has not been completed. You must ensure that you have a written food safety management system in place.
  Regulation (EC) 852/2004 Article 5 paragraph 1

• You have put in place a Food Safety Management Procedure, with adequate documentation however, staff were not carrying out the identified controls at critical points. You must ensure that staff are properly trained and are aware of the controls they need to carry out. Staff must also be supervised and checked as necessary, so you are sure that all controls that are critical to food safety are being properly implemented and maintained.
  Regulation (EC) 852/2004 Article 5 paragraph 2(d)

• Although you have carried out a systematic analysis of the hazards present at each stage of your operation, you have not put procedures in place to control these hazards at critical points. You need to provide some evidence that your business is following procedures that include steps where all the significant hazards are controlled – for many businesses it may be appropriate to follow standard advice.
  Regulation (EC) 852/2004 Article 5 paragraph 2 (b)

• I note from our records that you have been previously advised of the need to carry out a Food Safety Management Procedure. However, during the inspection, little evidence was available that critical points had been identified, or control and monitoring procedures introduced.
  
  In order to comply with these requirements I suggest that you follow the guidance issued by the Food Standards Agency Safer Food Better Business which will guide you through how to comply and provide the necessary documentation.
  Regulation (EC) 852/2004 Article 5 paragraphs 1 and 4

• You are required to provide some simple written evidence that your procedures to ensure food safety have been thought through carefully and are being properly applied. There is a Safer Food Better Business Pack for caterers on site and you are completing the daily diary however the front section of safe methods has not been completed you must ensure that you have a written food safety management system in place.
  Regulation (EC) 852/2004 Article 5 paragraph 1

• Robust documented procedures are essential in ensuring that measures for controlling E.coli O157 cross-contamination hazards are being adhered to, and flexibilities available in some low risk situations should not apply to food control measures that fall within the scope of the E. coli guidance. Documented procedures are an essential record of the controls that must take place in your establishment to prevent cross-contamination and they will assist in training staff.
  
  Record keeping is essential in ensuring procedures for controlling E.coli O157 cross-contamination hazards are being adhered to.
  Separation of areas, equipment and staff for handling ready-to-eat food should simplify procedures for control of cross contamination. Readily identifiable utensils, cleaning equipment, protective clothing etc. for use only in designated clean areas should simplify the monitoring of procedures. Using a specific colour to identify such equipment and materials is commonly used in food businesses for this purpose.
  
  The level of monitoring and supervision must be sufficient to ensure complete adherence to critical safety controls.
  Documented procedures should be based on sound evidence that the procedures are capable of controlling cross contamination. The E. coli Guidance document can be used to assist in determining types of control that should be effective if properly implemented. However, following the guidance will still require you to ensure that disinfectants or sanitisers meet the specification recommended in the guidance and that machinery has been hygienically designed for its intended purpose and is being maintained, cleaned and disinfected according to manufacturers’ instructions.
  
  Procedures should be up to date and cover all aspects of cross-contamination control such as :
  (a) Methods of separation (e.g. designation of separate clean environments, identification of separate equipment)
  (b) Cleaning procedures for surfaces and utensils, including dishwasher and washing machine temperatures, they should clearly detail the type of disinfection to be used along with the method of cleaning.
  (c) Details on the preparation and use of disinfectants and sanitisers
  (d) Personal hygiene (e.g. handwashing requirements and use of protective clothing)
  (e) Training and supervision of staff
  (f) Arrangements for monitoring, verification checks, record keeping and corrective action
  
  The list is not exhaustive and the nature of the documentation will vary depending on the type of food operation. All records should be routinely checked and signed off by a competent member of staff.
  Regulation (EC) 852/2004 Article 5

• undefined

  Select (AL01) Allergy info general (AL02) Allergy – Cross contamination in storage (AL03) Allergy – Cross contamination in preparation (AL04) Allergy sign (AL05) Allergy info on menu (AL06) Allergy Training

  • (AL01) Allergy info general
  • (AL02) Allergy – Cross contamination in storage
  • (AL03) Allergy – Cross contamination in preparation
  • (AL04) Allergy sign
  • (AL05) Allergy info on menu
  • (AL06) Allergy Training

• Staff had little or no knowledge of the allergen requirements. You must do the following:
  
  1. Businesses must know which of 14 main allergens are contained in the food they sell and this information must be accurately provided to customers on request. Allergen information should be recorded in a table or similar, and be checked for accuracy on an on-going basis. This can also be used to show customers.
  
  2. There must be a sign at the point of sale or a sentence on the menu telling customers that allergen information is available on request i.e. ‘For allergen information, please ask a member of staff’.
  
  3. There must also be measures in place to prevent allergenic cross contamination.
  
  https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses#allergen-information-resources.
  
  The Food Information Regulations 2014

• At the time of my inspection, allergenic ingredients were being stored on the same shelf in the dry store as allergen free ingredients. To avoid cross contamination, allergens and allergen free ingredients must be completely segregated. Where only one area is available, allergens must be stored on the bottom shelves where they cannot drop onto allergen free food.
  Regulation (EC) No 852/2004 Annex II Chapter IX Paragraph 3

• To avoid cross contamination, allergens and allergen free ingredients must be completely segregated. Where only one area is available for food preparation, through cleaning and disinfection must take place after handling and cooking with allergenic ingredients.
  Regulation (EC) No 852/2004 Annex II Chapter IX Paragraph 3

• AL04) Allergy sign
  
  There was no allergen sign for customers. There must be a sign at the point of sale telling customers that allergen information is available on request i.e. ‘For allergen information, please ask a member of staff’. Provide a sign and ensure it is displayed clearly for customers to see. https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses#allergen-information-resources
  The Food Information Regulations 2014

• (AL05) Allergy info on menu
  
  There was no allergen information on the menu. There must be information at the point of sale telling customers that allergen information is available on request i.e. ‘For allergen information, please ask a member of staff’. You must add this sentence to your menu. https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses#allergen-information-resources
  The Food Information Regulations 2014

• AL06) Allergy Training
  
  Staff must be adequately trained in the 14 allergens, and how to prevent risks of cross contamination. Free allergy training can be found here: https://allergytraining.food.gov.uk/English/

• undefined

  Select (TR01) Manager training (TR02) Staff training in essentials of food hygiene (TR03) Staff training in basic hygiene awareness (TR04) Inadequately trained staff

  • (TR01) Manager training
  • (TR02) Staff training in essentials of food hygiene
  • (TR03) Staff training in basic hygiene awareness
  • (TR04) Inadequately trained staff

• The requirements of the hygiene regulations say that those responsible for the development and maintenance of the food safety management system in your business should have received adequate training in the application of HACCP principles.
  
  As discussed at the time of the visit if your food safety management system is working and maintained adequately, this would show that the relevant training requirement had been satisfied. If on the other hand there are remaining problems, and on my next visit the matters outlined in the letter has not been properly addressed, then some further training may be necessary.
  Regulation (EC) No 852/2004 Annex II Chapter XII paragraph 2

• Staff who handle food should appreciated the essentials of food hygiene before starting work including:
  (a) personal hygiene;
  (b) fitness to work;
  (c) temperature control;
  (d) cross contamination;
  (e) cleaning procedures;
  (f) labelling and other safety instructions.
  Regulation (EC) No 852/2004 Annex II Chapter XII paragraph 1

• It is suggested that staff who handle food should receive instruction from a competent person on the following matters within 4 weeks of starting work:
  
  (a) temperature control;
  (b) food poisoning;
  (c) personal health and hygiene;
  (d) cross contamination;
  (e) food storage;
  (f) waste disposal;
  (g) foreign body contamination;
  (h) awareness of pests.
  
  In particular, staff should be instructed on any control or monitoring points identified by your Food Safety Management Procedure.
  Regulation (EC) No 852/2004 Annex II Chapter XII paragraph 1
  
  Below are details of level 2 food hygiene course providers.
  
  Oxford City Council – Environmental Health – 01865 252862
  
  For information about other food hygiene courses in your area please contact:
  Chartered Institute of Environmental Health – 0207 9286006
  Royal Institute of Public Health & Hygiene – 0207 5802731

• It was apparent during my inspection that the level of food hygiene awareness amongst your staff was inadequate. You must ensure that all food handlers engaged in your food business are supervised, instructed and/or trained in food hygiene matters as necessary, bearing in mid the type of work which they do.
  Regulation (EC) No 852/2004 Annex II Chapter XII paragraph 1

• undefined

  Select (SU01) Unable to provide traceability of sourced foods (SU02) Unable to provide traceability of businesses supplied

  • (SU01) Unable to provide traceability of sourced foods
  • (SU02) Unable to provide traceability of businesses supplied

• During my visit you were unable to demonstrate that you had in place a system or procedure whereby you could identify the source of all your products within a reasonable time. I would recommend that you put in place a system that allows you to identify who has supplied all your products. I will want to see evidence that you could provide this information.
  Article 18 of EC Regulation 178/2002

• During my visit you were unable to demonstrate that you had in place a system or procedure whereby you could identify the businesses to which you had supplied products within a reasonable time.
  
  I would recommend that you put in place a system that allows you to identify any business to which you have supplied your products. I will want to see evidence that you could provide this information and I would recommend that all staff are aware of your system for traceability so that product source can be identified at any time.
  Article 18 of EC Regulation 178/2002

• undefined

  Select (HR01) High risk preparation not covered by SFBB (HR02) Vacuum packing cooked foods (HR03) Chicken livers (HR04) Vacuum packing both raw and cooked on same machine (HR05) Documented Food Safety Management System (HR06) Escherichia coli 0157 (HR07) Burgers, Meatballs, Meat Pies, Rolled Meat Joints (HR08) Lightly Cooked Pork (HR09) Sashimi and sushi containing raw fish (HR10) Bamboo mats for rolling sushi (HR11) Live Shellfish (HR12) Vacuum packing (HR13) Dual use of vacuum packing machine (HR14) Sous vide (HR15) Balut and salted eggs (HR16) Scombroid Food Poisoning (HR17) Campylobacter (HR18) Bacillus Cereus (HR19) Supplier Control General

  • (HR01) High risk preparation not covered by SFBB
  • (HR02) Vacuum packing cooked foods
  • (HR03) Chicken livers
  • (HR04) Vacuum packing both raw and cooked on same machine
  • (HR05) Documented Food Safety Management System
  • (HR06) Escherichia coli 0157
  • (HR07) Burgers, Meatballs, Meat Pies, Rolled Meat Joints
  • (HR08) Lightly Cooked Pork
  • (HR09) Sashimi and sushi containing raw fish
  • (HR10) Bamboo mats for rolling sushi
  • (HR11) Live Shellfish
  • (HR12) Vacuum packing
  • (HR13) Dual use of vacuum packing machine
  • (HR14) Sous vide
  • (HR15) Balut and salted eggs
  • (HR16) Scombroid Food Poisoning
  • (HR17) Campylobacter
  • (HR18) Bacillus Cereus
  • (HR19) Supplier Control General

• You have a Safer Food Better Business (SFBB) pack on site. As you are doing activities that are not covered in the SFBB pack these also need to be addressed.
  Regulation (EC) 852/2004 Article 5 paragraph 1 and 2

• The vacuum packing machine is being used to vacuum pack cooked foods. Although vacuum packing of foods can protect them from contamination and increase the shelf life of the product, under certain circumstances a bacterium called Clostridium botulinum may grow. This bacterium can produce a very powerful poison (toxin) in the food which causes Botulism – a frequently fatal form of food poisoning. As this bacteria prefers to grow without air, vacuum packed foods are more at risk. Of further concern is the contamination of cooked ready-to-eat foods with E.Coli 0157, a potentially fatal food poisoning bacterium. Relatively lose doses of this bacterium (10 – 100) can cause food poisoning.
  
  In order to control the hazards posed by vacuum packing foods, please see the guidance below:
  
  a. The vacuum packing process must be subject to a food safety management system based on HACCP principles and written procedures must be produced and implemented to cover the process.
  
  b. Separate designated vacuum packing machines should be used if you decide to start vacuum packing both cooked and raw foods and the equipment used for ready to eat foods must be kept in the ‘clean area’ of the kitchen (away from raw food handling).

• The Food Standards Agency advice is that kidneys, liver and all other types of offal should be cooked thoroughly until they are steaming hot all the way through, reaching a temperature of 70°C for 2 minutes or equivalent (see below). There should be no pink or red meat remaining.
  
  Equivalent Heat Treatments
  Temperature Time
  60°C 45 minutes
  65°C 10 minutes
  70°C 2 minutes
  75°C 30 seconds
  80°C 6 seconds
  
  The Agency is aware that there have been a number of recent outbreaks of Campylobacter that have been associated with chicken liver pate/parfait, where the livers may have been undercooked. The Food Standards Agency published advice in July 2010 to caterers to make sure chicken livers are handled hygienically and cooked thoroughly when used in products such as pate or parfait. I have provided a link to this advice below:
  http://www.food.gov.uk/news/newsarchive/2010/jul/livers
  
  Although this advice relates specifically to chicken livers, it would also be prudent that the same advice is extended to all other livers, including lambs livers and we would hope that those responsible for catering, especially those catering for vulnerable groups (e.g. the very young, the very old or infirm), would take careful note of this advice. There is a risk in serving such foods rare or pink and even if the customer requests their food cooked to preference, then the FBO remains liable if the customer gets food poisoning.
  
  Caterers cannot absolve themselves of responsibility, e.g. by requiring customer disclaimers, of their legal responsibilities. Under Article 14 of Regulation (EC) 178/2002, food shall not be placed on the market if it is unsafe. Food is deemed to be unsafe if it is considered to be injurious to health and/or unfit for human consumption. The General Food Regulations 2004 (as amended) make it an offence in the UK to place unsafe food on the market.
  Article 14(1) of (EC) 178/2002 creating an offence under regulation 4 of The General Food Regulations 2004

• The vacuum packing machine is being used to vacuum pack both raw and cooked foods. Although vacuum packing of foods can protect them from contamination and increase the shelf life of the product, under certain circumstances a bacterium called Clostridium botulinum may grow. This bacterium can produce a very powerful poison (toxin) in the food which causes Botulism – a frequently fatal form of food poisoning. As this bacteria prefers to grow without air, vacuum packed foods are more at risk. Of further concern is the contamination of cooked ready-to-eat foods with E.Coli 0157, a potentially fatal food poisoning bacterium. Relatively lose doses of this bacterium (10 – 100) can cause food poisoning.
  
  In order to control the hazards posed by vacuum packing foods, please see the guidance below:
  
  a. The vacuum packing process must be subject to a food safety management system based on HACCP principles and written procedures must be produced and implemented to cover the process.
  
  b. Separate designated vacuum packing machines should be used if vacuum packing both cooked and raw foods, equipment used for ready to eat foods must be kept in the ‘clean area’ of the kitchen (away from raw food handling).
  
  c. The vacuum packing machine should be kept in good working order to ensure a proper seal is delivered. If a proper seal is not delivered reseal pouches if necessary.
  
  d. Packaging used on the machine should be appropriate for its use and must be stored so that it cannot be contaminated by other foods.
  
  e. High standards of hygiene must be maintained at all times. Prepared food must be held or if pre heated chilled to below 10°C prior to vacuum packing. Ensure the correct pouch thickness is used. It should be possible to pinch 12.5mm of plastic together on all sides of the product. The opening of the pouch should be folded back to prevent soiling during filling. Cooked foods must be produced under hygienic conditions and should be packed as soon as possible after cooling has been completed.
  
  f. Normally a maximum shelf life is 10 days unless product testing has determined otherwise. If you are not able to demonstrate safety factors shelf life should be restricted to below 10 days and the product stored at below 8°C. Temperatures above 8°C will encourage growth of Clostridium botulinum and other bacteria. Extending the shelf life of such products increases the risk of growth of Clostridium botulinum and poses an unacceptable risk.
  
  g. Vacuum packed food needs to be protected from external contamination from raw meats and poultry etc and therefore should be handled with the same care as open cooked foods.
  
  You must include the use of vacuum packing in your food safety management system.
  Regulation (EC) 852/2004 Article 5 paragraph 1 and 2

• Potential food safety hazards have not been adequately considered, identified or controlled.
  The following issues were noted during inspection and you are now obliged to give these matters your consideration and adequately document and implement suitable controls based on HACCP principles.

• Escherichia coli 0157 has the potential to kill a person with an infective dose thought to be below 100 organisms, whereas other food poisoning bacteria require hundreds if not thousands of organisms to make a healthy person ill.
  
  E. coli 0157 can be found in the intestines of healthy cattle and other farm animals and can also survive in their faeces as well as soil. E. coli 0157 can be transferred to the carcass of slaughtered cattle through contact with the intestinal contents during evisceration.
  
  E. coli 0157 can be present in any of the following foods and this list should not be considered exhaustive:
  
  (a) Raw meat
  (b) Inadequately cooked meat such as rolled joints of meat or undercooked meat products such as burgers, meat balls, meat pies and sausage(this includes venison sausage and patties)
  (c) Cold sliced meats such as dry-cured salami
  (d) Meat pies
  (e) Unpasteurised (and contaminated post-pasteurisation) milk, cheese and yoghurt
  
  
  Outbreaks of E. coli 0157 have occurred through the consumption of many of the above foods and also contaminated vegetables such as bean sprouts, leaf lettuce, spinach, root vegetables, unpasteurized apple juice and cider.
  
  Many menu items from differing cultures include eating uncooked meat and the potential for the presence of E. coli 0157 must always be considered in this type of cuisine. An example of some types of ready to eat raw meat dishes are listed below:
  
  (a) Steak tartar (France)
  (b) Beef Carpaccio (Italy)
  (c) Kibbeh Nayyeh-Raw minced lamb. There are variations on this dish which include a mixture of raw and cooked lamb mince. – (Lebanon)
  (d) Koi Soi-Beef. Also known as Larb Lu which contains blood or bile to thicken. (Thailand)
  (e) Bo Tai Chanh-Beef (Vietnam)
  (f) Kitfo-Beef (Ethiopia)
  (g) Gored Gored-Beef (Ethiopia/Eritrea)
  (h) Cig Kofte- Beef (Turkey/Armenia)
  (i) Carne Apache-Beef in lime juice marinade (Mexico)
  (j) Crudos-Beef (Chile)
  (k) Beef Sushi(Japan)
  (l) Gyu Tataki-Beef (Japan)
  (m) Tataki- lightly seared chicken strips that are raw inside-(Japan)
  (n) Toriwasa- raw chicken shashimi (Japan)
  (o) Bashashi- Horse sashimi (Japan)
  (p) Mett-minced Pork (Germany)
  (q) Ossenworst-raw sausage made with Ox meat (Neatherlands)
  (r) Parisa- raw Beef, Bison or Venison (South Texas)
  
  It is essential that you put suitable HACCP based controls in place that are validated and supported by current scientific advice.
  Regulation (EC) 852/2004 Article 5

• Unlike a steak where harmful bacteria including the potentially fatal E. coli 0157 can be found on the outer surfaces, the centre of burgers, meatballs, meat pies and rolled meat joints may also contain these bacteria.
  
  Guidance from the Food Standards Agency states that beef burgers should be cooked to a core temperature of 70ºC for 2 minutes or an equivalent time/temperature combination.
  
  If this guidance is not followed then it is essential that you put suitable HACCP based controls in place that are validated and supported by current scientific advice.
  Regulation (EC) 852/2004 Article 5

• The potential presence of the parasitic roundworm Trichinella spiralis, whose cysts may be present in pork, may survive the cooking if the process leaves the finished product undercooked. It is recommended, that as a control, the cooking of pork and meat from wild animals (e.g. boar) should be done thoroughly, to a core temperature of at least 70ºC.
  Regulation (EC) 852/2004 Article 5

• Sashimi and sushi containing raw fish is a particularly high-risk food as the fish is consumed raw. Raw fish may contain harmful parasites and therefore all your fishery products, which are going to be eaten raw, with the exception of cold smoked salmon and other farmed fish, must have been frozen for at least 24 hours at a temperature lower than -20ºC.
  
  Farmed fish are fish that are bred and cultivated for the purpose of eating as opposed to fish that are harvested from the wild/natural environment.
  
  If the fish you use is farmed fish, you are advised to obtain written confirmation from your supplier and retain it for your records.
  Regulation (EC) 853/2004 Annex III Section VIII Chapter III Para D (1)(a)

• Bamboo mats may not be easy to clean and to help prevent contamination, bamboo mats used to roll sushi should be covered in cling film so that the product is not in direct contact with the bamboo.
  Regulation (EC) 852/2004 Annex II Chapter IX Para 3

• Live shellfish such as oysters, clams, mussels, scallops etc, are a particularly high-risk food as they some are consumed raw and they are frequently implicated in cases of food poisoning as they are filter feeders and may ingest viruses during the process of feeding. It is therefore a legal requirement that they come from an approved source.
  
  In order to prove that these products have been obtained from an approved source it is a legal requirement to retain the health mark label that accompanies the product for 60 days. This also helps to facilitate a thorough investigation as well as a product withdrawal or recall in the event of a food poisoning incident.
  Regulation (EC) 853/2004 Annex III Section VII Chapter VII Para 3

• The potential food safety hazards associated with vacuum packing is the growth of Clostridium botulinum. Suitable documented HACCP based procedures must be in place and the procedures should take into account current Food Standards Agency Guidance on vacuum packed and modified atmosphere packed foods. The shelf life of such products should normally be limited to 10 days if suitable additional controls are not in place. The guidance is available from: http://www.food.gov.uk/multimedia/pdfs/publication/vacpacguide.pdf
  Regulation (EC) 852/2004 Article 5

• Current Food Standards Agency advice is that separate vacuum packing machines are provided for raw and cooked foods.
  Regulation (EC) 852/2004 Article 5

• You must put adequate documented HACCP based procedures in place to address the potential food safety hazards associated with this process, including control of the cooking process, cooling process and subsequent storage and shelf-life. It is recommended that you obtain the assistance of a competent food safety consultant to ensure that adequate controls are in place.
  Regulation (EC) 852/2004 Article 5

• A Balut egg is a duck egg which contains a partially formed duck embryo. The egg is incubated at 40ºC for up to two and a half weeks. Once the egg is removed from incubation the embryo ceases to grow.
  
  Balut eggs can be placed on the market provided they are un-cooked. The retailer should also be able to provide full details of where the eggs were obtained or details of the producer i.e. farm. If cooked balut eggs are placed on the market then details of the approved supplier/producer will be required. As of January 2014 there are no known producers of cooked balut eggs.
  
  Salted eggs are unfertilised duck eggs that are produced by soaking the eggs in a saturated salt solution of approximately 30% and storing them in the solution at a temperature of 28ºC for approximately 4 weeks. The eggs are then washed and boiled for around 8 minutes. Shelf life of the product is in the region of 12 months. The retailer should be able to provide traceability details.

• Scrombroid food poisoning, also known as scrombotoxin poisoning, is often missed as it resembles an allergic reaction.
  
  The following are examples of fish that may be susceptible to scromboid food poisoning, the list should not be considered exhaustive:
  
  • Mackerel
  • Tuna
  • Sardines
  • Anchovies
  • Bluefish
  • Mahi-mahi
  • Bonito
  
  Histadine is an amino acid that exists naturally in many types of fish. However, once a fish has been caught it must be stored at very low temperatures to prevent a process which converts histadine to histamine. Once histamine has formed it will not be removed by further processing such as cooking.
  
  As histamine can form at temperatures as low as 4ºC you must ensure that fish is kept below 4ºC as much as possible. Suitable controls should be included in your documented food safety management system, and this may include checking and recording the temperature of the fish on delivery, in storage and on display for sale etc. You should also ensure that fish has been obtained from a reputable source to reduce the likelihood that it has been subject to temperature abuse before it reaches your premises.
  
  Symptoms of Scromboid food poisoning include:
  
  • tingling/burning around the mouth and face skin
  • flushing and itchy skin or rash
  • low blood pressure or palpitations
  • nausea
  • vomiting and diarrhoea
  • In some rare instances, collapse or loss of vision.
  
  Regulation (EC) 852/2004 Article 5

• Approximately 65% of raw poultry will be contaminated with Campylobacter, a bacteria that causes food poisoning. Campylobacter remains the largest cause of food related illness in the UK. It is therefore essential that adequate time/temperature control is in place to ensure that this bacteria is killed during the cooking process.
  
  The chosen time/temperature combination should be capable of killing this bacterial in all parts of the product. Ideally all parts of the product should reach 75ºC for 30 seconds or an equivalent time/temperature combination. If this guidance is not followed then it is essential that you put suitable HACCP based controls in place that are validated and supported by current scientific advice.
  
  Where an equivalent time/temperature combination is used it is recommend that an equivalence chart is displayed for ease of reference. High risk foods susceptible to the emergence of Campylobacter also include:
  
  • Chicken liver parfait or pate
  • sautéed chicken livers
  Regulation (EC) 852/2004 Article 5

• Some foods in which Bacillus Cereus may be found are:
  
  • Rice
  • Noodles
  • Pasta
  • Pastry
  • Dried potato flakes
  • Dried herbs
  • Spices
  
  Bacillus Cereus is a spore forming bacterium the naturally occur in a variety of foods and that can cause illness. The spores are resistant to heat and dehydration which means that they can survive in a very dry environment indefinitely and will also survive cooking processes.
  
  When food containing Bacillus Cereus spores are not processed correctly, the spores may germinate. This leads to the growth of the bacteria and the formation of toxins (poisons) which are heat stable and are not destroyed during flash frying or brief re-warming of foods. The toxin will cause symptoms of vomiting, diarrhoea or both.
  
  In addition to good hygiene practises it is important to control the post cooking processes for foods such as those listed above, and especially those intended to be reheated.
  
  It is suggested that cooked foods such as rice, noodles and pasta that are intended to be reheated, are cooled down rapidly using a blast-chiller. If that is not possible, then the food should be transferred from the cooking pot to large, shallow containers. By doing this, a bigger surface area of the food will be exposed and this will assist with faster cooling. The temperature of the food should be monitored during this process and once the food has chilled sufficiently it can be decanted into deeper containers for storage in the refrigerator, until it is ready to be reheated.
  
  Food that is not intended to be reheated must be kept at a temperature above 63ºC until served. If the food is intended to be served cold it must be kept in storage or on sale for display at a temperature below 8ºC. It is therefore advisable to monitor the temperatures periodically to ensure that the food is above 63ºC or below 8ºC.

• As your food safety standards will depend on the suppliers you use, supplier control should be an integral part of your documented HACCP based procedures to ensure that only reputable suppliers are used. You are also required to be able to demonstrate the source of all incoming products.
  
  Regulation (EC) 852/2004, Article 5
  
  It is recommended that you maintain an ‘approved suppliers list’ as part of your HACCP based procedures. This list should include the name, address and relevant contact details for the supplier as well as the categories of products they have been approved to supply you with and the basis on which they were approved. Suppliers should only be added to this list if you are confident with their standards of food safety management. Suppliers should be removed from this list if you are not satisfied with food safety or other requirements e.g. required labelling information not provided.
  
  Many suppliers (particularly larger firms) will operate to locally or internationally recognised standards and will be happy to share details of these with you. The most common standards are:
  
  • British Retail Consortium (BRC): Global Standard for Food Safety
  • EFSIS/SAI Global
  • National Association of Catering Butchers
  • ISO22000:2005 – Food Safety Management
  • SALSA – Safe and Local Supplier Approval
  
  If a supplier does not operate to one of these standards then you could ask for a copy of their last official inspection report (e.g. from EHO), send them a supplier questionnaire and/or make an onsite visit to satisfy yourself that they operate to satisfactory standards.

• undefined

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • Other

• Select date

  Date

• Legal Requirements: 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. Legal requirements must be complied with by the given timescale(s).
  
  If you are unclear about what is required or are having difficulty completing the works within the given timescale, please contact the inspecting officer whose contact details can be found in the "Inspecting officer details" section.

• Food Hygiene and Safety

  Structural Requirements

  Confidence in Management

• *

  FROZEN STORAGE (FS)

  FOOD PREPARATION (FP)

  COOKING/REHEATING (CR)

• undefined

  Select (RFS01) Use of frozen food after its use by date (RFS02) Unwrapped food in freezer

  • (RFS01) Use of frozen food after its use by date
  • (RFS02) Unwrapped food in freezer

• It was noted that foods past their use by date were stored in the refrigerator. From discussion it was established that this had been previously frozen and defrosted for use. It is not good practice to freeze foods with a use by date. This is because the appropriate shelf life of the product may become unclear, especially if after defrosting the product becomes confused with similar items that have not been frozen.
  
  However, if you wish to continue with this practice you should;
  (a) Make sure that there is as great a shelf life as possible on the product e.g. by freezing on the day of purchase
  (b) Keep a note of the day of freezing and defrosting.
  (c) Ensure use as soon as possible after defrosting in accordance with any period recommended by the manufacturer.
  (d) Ensure that the food is never frozen after the use by date has expired.

• Food stored in the freezer were found to be unwrapped. This practice may dry out food and there is an increased risk of contamination. It is recommended that all foods stored in the freezer are securely wrapped in food safe material or kept in other suitable food containers and labelled with a ‘use by’ date.

• undefined

  Select (RFP01) Use of chemicals and sprays in food areas (RFP02) Coloured equipment (RFP03) Use of glass (RFP04) Coloured boards (RFP05) Use of glass in food preparation areas

  • (RFP01) Use of chemicals and sprays in food areas
  • (RFP02) Coloured equipment
  • (RFP03) Use of glass
  • (RFP04) Coloured boards
  • (RFP05) Use of glass in food preparation areas

• Insecticidal aerosol sprays should not be used in food preparation areas because of the risk of chemical contamination to food. Manufacturers/ supplier’s advice should always be sought prior to using insecticides yourself.

• To reduce the risk of contamination I recommend you replace your cutting board/knives and use different colours or materials for different types of food preparation e.g. red for raw meat, green for vegetables etc.

• If you use glass in your food preparation areas, you should consider the risk of contamination as part of your Food Safety Management Procedure.

• As discussed, the use of different coloured equipment for different types of food preparation e.g. red for raw meat, green for vegetables etc. can reduce the risk of cross contamination provided that any colour coding system is well thought through and is correctly understood and implemented by staff. The most important thing is to make sure that any equipment for ready to eat foods is clean before use and has not been used for other foods which need cooking such as raw meat or dirty root vegetables.

• If you use glass in your food preparation areas, you should consider the risk of contamination as part of your Food Safety Management Procedure.

• undefined

  Select (RCR01) Calibrate probe thermometer (RCR02) Recommend an independent thermometer

  • (RCR01) Calibrate probe thermometer
  • (RCR02) Recommend an independent thermometer

• Please note that 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 degrees C to +1 degrees C, and pure boiling water should measure between 99 degrees C and 101 degrees C. If your thermometer appears not to be working correctly it should be replaced or sent for service. For further advice refer to the manufacturer’s instructions.

• It is advisable to use alternative equipment such as an independent thermometer or probe thermometer. Probe thermometers can be used to check both hot and cold temperatures and will measure both air and food temperatures.

• *

  PEST CONTROL (PC)

• undefined

  Select (RPC01) Provision of fly screens (RPC02) No pest control contract (RPC03) Premises to do regular pest control checks

  • (RPC01) Provision of fly screens
  • (RPC02) No pest control contract
  • (RPC03) Premises to do regular pest control checks

• As discussed during the visit it is recommended that fly screens are provided to those external windows which are used for ventilation at times when high risk open food is handled. If fly screens are provided they should be easily removable for cleaning.

• I recommend you set up a contract with a reputable pest control company.

• I understand you do not have a pest control contract. I recommend you carry out regular, thorough checks for evidence of pests and keep a record of these checks on the premises.

• I note that your pest control contract has now lapsed. I recommend that a contract is re-negotiated with a reputable company.

• I recommend an electric insect killer is installed in the premises. It should be situated in an area away from main light sources and food preparation surfaces.

• The electric insect killer was broken/ not working/ full of dead insects. I recommend it is serviced/ repaired/ switched on/ cleaned and maintained in good working order.

• *

• undefined

• Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

• undefined

  Select A-E F-H I-M N-Sp St-V W-Z *

  • A-E
  • F-H
  • I-M
  • N-Sp
  • St-V
  • W-Z
  • *

• undefined

  Select Access and Egress (AE) Accidents (AC) Asbestos (AS) Cleanliness (CL) Control of Contractors (CC) COSHH (CO) Displays (DI) Display Screen Equipment (DSE) Electricity (EL) Employers Liability Insurance (ELI) Expectant Mothers (EM) Explosive Atmospheres (EA)

  • Access and Egress (AE)
  • Accidents (AC)
  • Asbestos (AS)
  • Cleanliness (CL)
  • Control of Contractors (CC)
  • COSHH (CO)
  • Displays (DI)
  • Display Screen Equipment (DSE)
  • Electricity (EL)
  • Employers Liability Insurance (ELI)
  • Expectant Mothers (EM)
  • Explosive Atmospheres (EA)

• Clear means of access and egress must be maintained at all times, especially along emergency escape routes.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Accident Book

  Accident Procedure

• A suitable accident book should be provided on the premises. This is a requirement if you have more than ten employees. This is to record any injury resulting from an incident or accident affecting yourself, any employee, and/or people not in your employment. You should include the flowing details: -
  a. Date of accident
  b. Person affected
  c. Job title of person affected
  d. Incident/ accident description
  e. Location of incident/ accident
  f. First aid/ treatment administered
  g. Any action taken as a result
  
  If an employee suffers an injury that leads them to be absent, or unable to do their full range of normal duties for more than three consecutive days then a record of the accident must be kept.
  (The Social Security Act 1975), (The Social Security (Claims and Payments) Regulations 1979), (The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995) and (The Health and Safety (First Aid) Regulations 1981 and associated guidance)

• If an employee suffers an injury which results in them being away from work or unable to do the full range of their normal duties for more than seven days (including any days that they wouldn’t normally be expected to work such as, weekends, rest days or holidays) not counting the day of the injury itself, you must report the fact to the Incident Contact Centre by either:
  
  Phone 0845 3009923
  Fax 0845 3009924
  Internet www.riddor.gov.uk
  Email riddor@natbrit.com
  Post Incident Contact Centre, Caerphilly Business Park Caerphilly CF83 3GG
  
  The report must be made within 15 days of the accident occurring. In cases of a reportable death, serious injury, or dangerous occurrences, you must notify the enforcing authority immediately.
  (The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013)
  
  Specified Injuries to Workers (Regulation 4)
  
  • Fracture other than to fingers, thumbs or toes
  • Amputation
  • Any injury likely to lead to permanent loss of sight or reduction in sight
  • Any crush injury to the head or torso causing damage to the brain or internal organs
  • Serious burns (including scalding) which:
  • covers more than 10% of the body
  • causes significant damage to the eyes, respiratory system or other vital organs
  • Any scalping requiring hospital treatment
  • Any loss of consciousness caused by head injury or asphyxia
  • Any other injury arising from working in an enclosed space which:
  • Leads to hypothermia or heat-induced illness
  • Requires resuscitation or admittance to hospital for more than 24 hours.
  

• Management of Asbestos

  Removal of Asbestos

  Licensing of Asbestos

  Training Relating to Asbestos

  Asbestos Records

• If you own, occupy, manage or have responsibilities for premises, which may contain asbestos, you will either have:
  
  A legal duty to manage the risk from this material; or
  A duty to co-operate with whoever manages that risk
  
  This requires you to manage the risk from asbestos by:
  
  • Finding out if there is asbestos in the premises, its amount and what condition it is in;
  • Presuming materials contain asbestos, unless you have strong evidence that they do not;
  • Making and keeping up to date, a record of the location and condition of the asbestos containing materials (ACM’s) or presumed ACM’s in your premises;
  • Assessing the risk from the material;
  • Preparing a plan that sets out in detail how you are going to manage the risk from this material;
  • Taking the steps needed to put your plan into action;
  • Reviewing and monitoring your plan and the arrangements made to put it in place; and
  • Providing information on the location and condition of the material to anyone who is liable to work on or disturb it.
  (The Control of Asbestos Regulations 2012)

• When working with asbestos or carrying out work that may disturb asbestos, employers and the self-employed are required to prevent exposure to asbestos fibres. Where this is not reasonably practicable, they must make sure that exposure is kept as low as reasonably practicable by measures other than the use of respiratory equipment. The spread of asbestos must be prevented.
  
  Worker exposure must be below the airborne exposure limit (Control Limit). There is a single Control Limit for all types of asbestos of 0.1 fibres per cm3. A Control Limit is a maximum concentration of asbestos fibres in the air (averages over any continuous 4 hour period) that must not be exceeded.
  
  In addition, short-term exposures must be strictly controlled and worker exposure should not exceed 0.6 fibres per cm3 of air averaged over any continuous 10-minute period using respiratory protective equipment if exposure cannot be reduced sufficiently using other means.
  
  Work methods that control the release of fibres such as those detailed in the HSE’s Asbestos Essentials task sheets must be used.
  (The Control of Asbestos Regulations 2012)

• Most asbestos removal work must be undertaken by a licensed contractor, but any decision on whether particular work is licensable is based on the risk. Work is only exempt from licensing if:
  
  the exposure of employees to asbestos is sporadic and of low intensity (but exposure cannot be considered to be sporadic and of low intensity if the concentration of asbestos in the air is liable to exceed 0.6 fibres per cm3 measured over 10 minutes); and
  it is clear from the risk assessment that the exposure of any employee to asbestos will not exceed the control limit; and
  the work involves:
  
  short, non-continuous maintenance activities. Work can only be considered as short, non-continuous maintenance activities if any one person carries out work with these materials for less than one hour in a seven-day period. The total time spent by all workers on the work should not exceed a total of two hours.
  
  removal of materials in which the asbestos fibres are firmly linked in a matrix. Such materials include: asbestos cement; textured decorative coatings and paints which contain asbestos; articles of bitumen, plastic, resin or rubber which contain asbestos where their thermal or acoustic properties are incidental to their main purpose (e.g. vinyl floor tiles, electric cables, roofing felt) and other insulation products which may be used at high temperatures, but have no insulation purposes, for example gaskets, washers, ropes and seals.
  
  encapsulation or sealing of asbestos-containing material which are in good condition, or
  
  air monitoring and control, and the collection and analysis of samples to find out if a specific material contains asbestos.
  
  If the work is licensable you have a number of additional duties. You need to:
  
  • Notify the enforcing authority responsible for the site where you are working (for example the HSE or the local authority)
  • Designate the work area (see regulation 18 for details)
  • Prepare specific asbestos emergency procedures; and
  • Pay for your employees to undergo medical surveillance
  
  The Asbestos Regulations require any analysis of the concentration of asbestos in the air to be measured in accordance with the 1997 WHO recommended method.
  (The Control of Asbestos Regulations 2012)
  
  From April 2007, a clearance certificate for re-occupation may only be issued by a body accredited to do so. At the moment, such accreditation can only be provided by the United Kingdom Accreditation Service (UKAS)

• Mandatory training is required for anyone liable to be exposed to asbestos fibres at work. This includes maintenance workers and others who may come into contact with or who may disturb asbestos (e.g. cable installers) as well as those involved in asbestos removal work.
  (The Control of Asbestos Regulations 2012)

• Brief written records should be kept of non-licensed work, which has to be notified e.g. copy of the notification with a list of workers on the job, plus the level of likely exposure of those workers to asbestos. This does not require air monitoring on every job, if an estimate of degree of exposure can be made based on experience of similar past tasks or published guidance.
  (The Control of Asbestos Regulations 2012)

• Every workplace and the furniture, furnishings and fittings therein, shall be kept sufficiently clean. The surfaces of floors, walls and ceiling of all workplaces inside buildings, shall be capable of being kept sufficiently clean. So far as is reasonably practicable, waste materials shall not be allowed to accumulate in the workplace, except in suitable receptacles.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You should ensure that your cleaning contractor has carried out a risk assessment in relation to the cleaning chemicals that they may bring in to the premises. They should inform you of any risks that they may introduce to the workplace. You must also inform the contractor of any health and safety policies and procedures, and provide them with any information on the risks to them, which you have identified in your risk assessment and the safety measures that you have in place to address those risks.
  (The Management of Health and Safety at Work Regulations 1999 and The Health and Safety at Work etc. Act 1974)

• COSHH Risk Assessment

  COSHH Assessment

• You are required to carry out an assessment of all the substances that you use or store on the premises that are classed as hazardous to health. The assessment should include: -
  
  • The type of hazard, e.g. irritant, corrosive etc;
  • Whether or not the chemicals could be replaced with a safer alternative;
  • The frequency of use;
  • The level of risk;
  • The emergency first aid procedures and;
  • The provision of suitable and sufficient personal protective equipment.
  
  Information about hazard ratings can be found on the label or product/hazard data sheet .
  
  Furthermore, you are obliged to provide suitable and sufficient information, instruction, supervision and training to persons who have access to these chemicals or who use or store them. Suitable personal protective equipment may be stipulated on the product’s containers or on the hazard data sheets that may be obtained from the manufacturers or suppliers. This may include gloves, aprons, facemasks and eye protection.
  (The Control of Substances Hazardous to Health Regulations 2002 (COSHH) (as amended)

• You have a duty to protect yourself, your employees and anyone else who may be affected by your undertaking, against the effects of exposure to hazardous substances. Hazardous substances include: -
  • Substances used directly in work activities (e.g. adhesives, paints, cleaning agents);
  • Substances generated during work activities (e.g. fumes from soldering and welding, and dusts from grinding and sawing);
  • Naturally occurring substances (e.g. grain dust)
  
  Examples of the effects of hazardous substances include: -
  • Skin irritation or dermatitis as a result of skin contact;
  • Asthma as a result of developing allergy to substances used at work;
  • Losing consciousness as a result of being overcome by toxic fumes;
  • Cancer, which may appear long after the exposure to the substance that caused it;
  • Infection from bacteria and other micro-organisms (biological agents)
  
  You must therefore:
  • Assess the risks to health arising from hazardous substances used in, or created by your activities in the workplace;
  • Decide what precautions are needed to protect employees;
  • Prevent or adequately control exposure;
  • Ensure that control measures are used and maintained properly and that safety procedures are followed;
  • Provide appropriate personal protective equipment (PP), (as a last resort);
  • Monitor exposure of employees to hazardous substances, if necessary;
  • Carry out appropriate health surveillance where your assessment has shown that this is necessary or where COSHH sets specific requirements;
  • Ensure employees are properly informed, trained, and supervised.
  (The Control of Substances Hazardous to Health Regulations 2002) (COSHH) (as amended)

• You must ensure that all objects, devices and equipment used for display purposes are regularly inspected and maintained in efficient working order and good repair, so as not to pose a risk of injury to employees or any other persons who may be affected by your undertaking.
  (The Health and Safety at Work etc. Act 1974)

• You must carry out a suitable and sufficient assessment of your display screen equipment workstations, in order to identify any risks to users. Any risks identified must then be removed or reduced to the lowest extent reasonably practicable.
  (The Health and Safety (Display Screen Equipment) Regulations 1992) as amended by (The Health and Safety (Miscellaneous Amendments) Regulations 2002)
  
  In carrying out the assessment you should consider:
  The whole workstations, including equipment and furniture;
  The working environment, including lighting, heating and ventilation;
  The job being done, i.e. is it repetitive, does it include lots of data input and therefore intense keyboard activity? And
  Any special needs of staff (whose views may be sought as part of the assessment).

• undefined

  Select Testing of Electrical System Maintenance of Electrical System Identifiable Electrical System Portable Appliance Testing

  • Testing of Electrical System
  • Maintenance of Electrical System
  • Identifiable Electrical System
  • Portable Appliance Testing

• It is a legal requirement to ensure that the electrical system within your premises is maintained, so far as is reasonably practicable, to prevent danger to yourself, your employees and anyone else who may be affected by your undertaking
  (The Electricity at Work Regulations 1989)
  
  In order to comply with this duty your electrical system should be thoroughly examined by a competent person who should provide a written report on the condition of the system, repair and renew any wiring, fittings and appliances found to be defective, and relocate any wiring or appliances that are unsafe by position. The competent person should be registered with an organisation such as the National Inspection Council of Electrical Installation Contractors (NICEIC) or another similar body, or have the same standards of competence.
  
  You should seek to have all fixed electoral apparatus examined at least one in every 5-year period, in line with the Institute of Electrical Engineers (IEE) recommendation.

• You have a duty to ensure that your electrical installations, including all fixed and portable appliances are constructed and maintained in such a way to ensure they are in a safe and sound condition. Only competent persons such as those who are members of the NICEIC or other similar organisation should carry out examination, servicing or maintenance works. Access to the mains supply and any isolation switches must be kept clear in case of an emergency.
  (The Electricity at Work Regulations 1989)

• You must ensure that all electrical circuits are clearly identifiable so that they can be switched off or isolated in the event of an emergency
  (Electricity at Work Regulations 1989)

• As with any work equipment, you should ensure that your portable electrical equipment, i.e. anything that has a lead (cable) and plug attached, e.g. desk lamps, desktop computers, printers, fans, vacuum cleaners, kettles etc, be subjected to a regime of periodic inspection and where necessary, testing by a competent person.
  (The Provision and Use of Work Equipment Regulations 1998) and (Electricity at Work Regulations 1989)

• Employers are obliged to have a current certificate of employer’s liability insurance that should be displayed and available for employees to see. It must also be available for inspection by the appropriate enforcement officer.
  (The Employers Liability (Compulsory Insurance) Act 1969)

• You are required to carry out or review an assessment of the risks to health and safety of new and expectant mothers. You need to take account of:
  
  • The fitting-out and layout of the workplace and any workstation;
  • The nature, degree and duration of any exposure to physical, biological and chemical hazards, if any;
  • The form, range and use of work equipment and the way in which it is handled;
  • The organisation of processes and activities;
  • The extent of the health and safety training provided (or to be provided);
  • The duration of the working day, especially if this involves night work.
  (The Management of Health and Safety Regulations 1999)

• Employers are required to assess the risks of fires and explosions that may be caused by dangerous substances in the workplace. These risks must be eliminated or reduced as far as is reasonably practicable. The aim is to protect employees and other people who may be put at risk, such as visitors to the workplace and members of the public. (The Dangerous Substances and Explosive Atmospheres Regulations 2002) and (The Management of Health and Safety at Work Regulations 1999) The risk assessment shall include consideration of: - • The hazardous properties of the substance; • Information on safety provided by the supplier, including information contained in any relevant safety data sheet; • The circumstances of the work, including a. The work processes and substances used and their possible interactions; b. The amount of the substance involved; c. Where the work will involve more than one dangerous substance, the risk presented by such substances in combination; d. The arrangements for the safe handling, storage and transport of dangerous substances; and e. Activities, such as maintenance, where there is the potential for a high level of risk • The effect of measures which have been or will be taken pursuant to these Regulations; • The likelihood that an explosive atmosphere will occur and its persistence; • The likelihood that ignition sources, including electrostatic discharges, will be present and become active and effective; • The scale of the anticipated effects of a fire or an explosion; • Any places which are or can be connected via openings to places in which explosive atmospheres may occur; and • Such additional safety information as the employer may need in order to complete the risk assessment.

• Timescale for compliance

  Date

• undefined

  Select Fire First Aid (FA) Floors and Traffic Routes Fork Lift Trucks Gas Gas Cylinder Use and Storage Glazing Hot Water

  • Fire
  • First Aid (FA)
  • Floors and Traffic Routes
  • Fork Lift Trucks
  • Gas
  • Gas Cylinder Use and Storage
  • Glazing
  • Hot Water

• undefined

  Select Fire Risk Assessment Firefighting Equipment Maintenance Emergency Escape Fire Alarm System

  • Fire Risk Assessment
  • Firefighting Equipment Maintenance
  • Emergency Escape
  • Fire Alarm System

• You are required to carry out an appropriate risk assessment relating to fire safety. You need to identify hazards within your workplace; the people who are likely to be affected by the hazard and the measures in place to adequately control the hazards. You also have a duty to ensure that all firefighting and detection systems and all emergency routes and exits are maintained in such a manner as to ensure that they are in an efficient state, in efficient working order and in good repair.
  (The Management of Health and Safety at Work Regulations 1999)
  
  Potential hazards include the following: -
  • Inappropriate use of mains services, enclosures and cupboards, for the storage of combustible materials.
  • Unsuitable storage of flammable substances and combustible materials.
  • Lack of care when using heat or heat producing equipment.
  • Electrical wiring, plugs and sockets which are faulty or in poor condition.
  • Overloaded electrical circuits or inadequate protection by fuses or other devices.
  • Careless use of portable heaters.
  • Obstructing the ventilation of heaters, machinery etc.
  • Smoking in unauthorised or high fire risk areas and careless disposal of smoking materials.
  • Carelessness by contractors and maintenance workers.
  • Poor waste disposal.
  • Risk of arson.
  
  Based on your assessment, you should produce an emergency action plan that should indicate, among other things, the means of evacuation and mustering points. Your plan should then be communicated to your employees.

• You have a duty to ensure that all firefighting and fire detection systems and all emergency routes and exits, including emergency lighting, are maintained in such a manner as to ensure that they are in an efficient stare, in efficient working order and in good repair.
  (The Management of Health and Safety at Work Regulations 1999)

• Your emergency escape routes must be kept clear and free of obstruction at all times. Furthermore, exit doors and escape routes should be clearly indicated, as appropriate, by suitable signs that should be installed in positions where they can be clearly seen. These signs must take the form of a pictogram, which may incorporate a directional arrow and be supplemented by words such as “Fire Exit”.
  (The Health and Safety (Safety, Signs and Signals) Regulations 1996)
  
  It is recommended that you seek advice from the local fire authority.

• Your emergency escape routes must be kept clear and free of obstruction at all times. Furthermore, exit doors and escape routes should be clearly indicated, as appropriate, by suitable signs that should be installed in positions where they can be clearly seen. These signs must take the form of a pictogram, which may incorporate a directional arrow and be supplemented by words such as “Fire Exit”.
  (The Health and Safety (Safety, Signs and Signals) Regulations 1996)
  
  It is recommended that you seek advice from the local fire authority.

• First Aid Kit Provision 1

  First Aid Kit Provision 2

• The minimum first aid provision on any site is:
  • A suitably stocked first-aid box
  • An appointed person to take charge of first-aid arrangements
  
  An appointed person is someone you choose to:
  • Take charge when someone is injured or falls ill, including calling an ambulance, if required;
  • Look after the first-aid equipment, e.g. restocking the first aid box
  
  An appointed person should be available at all times when people are at work on site. This may mean more than one person being appointed.
  (The Health and Safety (First Aid) Regulations 1981)

• You should ensure that your first aid kit is adequately supplied with appropriate individually wrapped, sterile plasters and bandages. As a guide, and where there is no special risk in the workplace, a minimum stock of first-aid items would be:
  
  • A basic leaflet giving general advice on first-aid, e.g. HSE leaflet “Basic Advice on First Aid at Work”;
  • 20 individually wrapped sterile adhesive dressings (assorted sizes);
  • Two sterile eye pads;
  • Four individually wrapped triangular bandages (preferably sterile)
  • Six safety pins
  • Six medium sizes (approximately 12cm x 12 cm) individually wrapped, sterile, un-medicated wound dressings;
  • Two large (approximately 18cm x 18 cm) individually wrapped, sterile, un-medicated wound dressings;
  • One pair of disposable gloves
  (The Health and Safety (First Aid) Regulations 1981)

• undefined

  Select Floor and Traffic Route Construction Keep Free from Obstruction Clean up Leaks and Spillages

  • Floor and Traffic Route Construction
  • Keep Free from Obstruction
  • Clean up Leaks and Spillages

• Floors and traffic routes in a workplace should be of sound construction and should have adequate strength and stability, taking account of the loads placed upon them and the traffic passing over them. Floors should not be overloaded. The surfaces of floors and traffic routes should be free from any hole, slope, or uneven or slippery surface, which is likely to cause a person to slip, trip or fall.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• So far as is reasonably practicable, every floor in a workplace and the surface of every traffic route in a workplace, shall be kept free from obstructions and from any article or substance which may cause a person to slip trip or fall.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Where a leak or spillage occurs and is likely to be a slipping hazard, immediate steps should be taken to clean up the spillage. Persons in the area must be warned of any potential hazards.
  (The Workplace (Health, Safety and Welfare) Regulations 1992) and (The Management of Health and Safety at Work Regulations 1999)

• It is the responsibility of management to assess forklift truck (FLT) operations and ensure that safe systems of work are implemented and maintained. Subsequent responsibilities for safe use will also lie with line managers, supervisors and operators.
  (The Provision and Use of Work Equipment Regulations 1998)
  
  Wherever possible, pedestrians should be prohibited where FLTs are operated, or risks assessed and controlled by the use of signs or barriers that are clearly marked (black and yellow diagonal stripes).

• It is illegal to use any gas appliance or fittings that you know or suspect to be unsafe. Employers have a duty to ensure that gas fittings and flutes are maintained in good order. They must also ensure that gas fittings and flue are checked by a Gas Safe Register, registered installer, at least once in a period of 12 months. Records of safety checks must be kept for at least two years and if requested by an enforcing officer, the latest certificate must be made available for inspection.
  (The Gas Safety (Installation and Use) Regulations 1998) Regulations 1994)

• Gas Cylinder Use and Storage

  Gas Cylinder Storage

• If you use gas cylinders, you should ensure that they are used and stored in a safe manner. This means that when you are handling and using gas cylinders you should:
  
  • Use them in a vertical position, unless specifically designed to be used otherwise;
  • Always double check that the cylinders/ gas is the right one for the intended use;
  • Securely restrain them to prevent them falling over;
  • Close the cylinder valve and replace dust caps, where provided, when a gas cylinder is not being used;
  • Check before connecting a gas cylinder to equipment or pipe work that the regulator and pipe work are suitable for the type of gas and pressure used;
  • Wear suitable safety shoes;
  • Not use gas cylinders for any purpose other than their intended use;
  • Avoid dropping gas cylinders
  (The Health and Safety at Work etc Act 1974) and (The Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972)

• If you store gas cylinders you should comply with the following:
  
  • Store them in a safe place in the open air. If this is not reasonably practicable then store them in an adequately ventilated building or part of a building specifically reserved for their purpose;
  • Those containing flammable gas should not be stored in part of a building used for other purposes;
  • Cylinders should be protected from external heat sources, which may adversely affect their mechanical integrity;
  • Cylinders should be stored away from sources of ignition and other flammable materials;
  • Avoid storing cylinders where they might stand or lie in water;
  • Cylinders should be securely restrained unless they are designed to be free standing.
  • Cylinders must be clearly marked to show what they contain and the hazards associated with their contents
  (The Health and Safety at Work etc Act 1974) and (The Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972)

• Every window or other transparent or translucent surface in a wall or partition and every transparent or translucent surface in a door or gate shall, where necessary for reasons of health and safety:
  • Be of safety material or be protected against breakage of the transparent or translucent material; and
  • Be appropriately marked or incorporate features so as, in either case, to make it apparent.
  
  In windows, walls and partitions, where any part of the transparent or translucent surface is at waste level or below, safety materials must be used or a means of protecting against breakage must be installed. This might include the fitting of screens or barriers.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You must provide thermostatic mixers with a failsafe device to limit the outlet
  water temperature to a maximum of 45°C for more vulnerable elderly people,
  or 47°C for less vulnerable people, at outlets where there could be a whole body immersion
  (The Health and Safety at Work etc Act 1974) & (Management of Health & Safety at Work regulations 1999)

• undefined

  Select Ladders and Stepladders Law Poster Lead Legionella Lifting Equipment Lighting Liquefied Petroleum Gas Lone Working Manual Handling

  • Ladders and Stepladders
  • Law Poster
  • Lead
  • Legionella
  • Lifting Equipment
  • Lighting
  • Liquefied Petroleum Gas
  • Lone Working
  • Manual Handling

• Ladder of Suitable Standard

  Fixed Ladders

  Ladder checks

  Use of Ladders

  Use of Stepladders

• You should ensure that any ladder provided is fit for its intended purpose and
  that it meets the required British or European standards. Stepladders in
  commercial use should be to British Standard BS 2037 (aluminium) or
  BS 1129 (wood) and rated Class 1 (industrial).
  (The Provision and use of Work Equipment Regulations 1992)

• Fixed ladders should not be provided in circumstances where it would be
  practical to install a staircase. Fixed ladders at an angle of less than 15
  degrees to the vertical, which are more than 2.5 metres high should, where
  possible be fitted with suitable safety hoops or permanently fixed fall arrest
  systems.
  (The Workplace Health, Safety and Welfare) Regulations 1992)

• Basic checks should be made prior to using them. Such checks should include:
  
  • Check there is no damage to the stiles (the outside uprights) steps or top program;
  • Check there are no dents, bends, cracks and slits;
  • Check the rubber or plastic non-slip feet are all safely in position;
  • Before you use a stepladder any missing feet must be replaced;
  • Make sure the steps are clean and dry;
  • If you do find any structural damage, do not attempt to repair it – you need a new stepladder
  
  Furthermore, you should only use ladders, which comply with the current British or European Standards.

• When using stepladders you should:
  
  • Wear flat, firm soled shoes. Never work in high heels, bare feet or slippers;
  • Check that there are no overhead hazards near where you are going to work;
  • Check that the stepladder is locked into its correct position;
  • Rest it on a firm, level base;
  • Position it front-on to the work;
  • Never work sideways;
  • If necessary, you should have another person stabilize the ladder when you are using it.
  
  Ensure all relevant staff are aware that they should ensure that the stepladder
  is stable and standing on a firm and level surface before attempting to use it.

• When using a stepladder, falls and injuries may be avoided by:-
  
  • Keeping a secure grip at all times;
  • Never allowing more than one person on the stepladder at a time;
  • Not putting loose tools where they could move or fall and cause an injury. Use a fixed-on work tray if necessary;
  • Always having both your feet on a step. Never stand on the top handrail to gain extra height;
  • Never over-reaching;
  • Ensure all relevant staff are aware that they must never stand on the top handrail. A more appropriate stepladder may be required.

• You are legally obliged to display the statutory health and safety law poster or provide employees with the information leaflet. Failure to do so is an offence.
  The 2009 poster can be ordered from HSE Books (Tel: 01787 881165) ISBN 9780717663669. The standard version costs £7.34. The semi-rigid version costs £11.75
  .
  The leaflet can be obtained from the following website:
  http://www.hse.gov.uk/pubns/books/lawleaflet.htm
  (The Health and Safety (Information for Employees) Regulations 1989)

• You have a duty to make a suitable and sufficient assessment of the risks to
  health and safety of employees who may be exposed to lead in any form in which it may be inhaled, ingested or absorbed through the skin. This must include an assessment of risks to non-employees, arising out of or in conjunction with your work.
  (The Control of Lead at Work Regulations 2002) and (The Management of Health and Safety at work Regulations 1992)

• You have a duty to consider the risks from Legionella that may affect yourself, your staff or members of the public and to take suitable precautions. As an employer or a person in control of premises, you must:
  
  • Identify and assess sources of risks;
  • Prepare a scheme (of course of action) for preventing or controlling the risks;
  • Implement and manage the scheme – appointing a person to be managerially responsible, sometimes referred to as the “responsible person”;
  • Keep and check that what has been done is effective and,
  • If appropriate, notify the local authority that you have a cooling tower(s) on site
  
  Ask yourself the following:
  
  • Are conditions present, which will encourage bacteria to multiply? For example – is the water temperature between 20-45°C?
  • Is it possible that water droplets will be produced and if so, could they be dispersed over a wide area? For example, consider showers and aerosols from cooling towers, and;
  • Is it likely that anyone particularly susceptible will come into contact with contaminated water droplets?
  (The Control of Substances Hazardous to Health Regulations 2002 (COSHH) (as amended)

• Any equipment used at work for lifting or lowering loads, including attachments used for anchoring, fixing or supporting it, should be thoroughly examined at periods specified in the regulations. These are, at least six monthly for accessories and equipment used for lifting people and at a minimum, annually for all other equipment, or at intervals laid down in an examination scheme drawn up by a competent person.
  
  All examination work should be performed by a competent person and following a thorough examination or inspection of any lifting equipment, a report should be submitted by the competent person to the employer, so that he/she can take the appropriate action. Records of the inspection and thorough examination should be kept on site and provided for inspection by an enforcing officer, on request.
  
  Lifting equipment includes: cranes, forklift trucks, lifts, hoists, mobile elevating work platforms, vehicle tail lifts and vehicle inspection platform hoists. Lifting accessories include, chains, slings, eyebolts, etc.
  (The Lifting Operations and Lifting Equipment Regulations 1998)
  

• Adequate Lighting

  Siting of Lighting

• Every workplace should have suitable and sufficient lighting, which should be sufficient to enable people to work, use facilities and move from place to place safely and without experiencing eyestrain. Stairs should be well lit in such a way that shadows are not cast over the main part of the treads.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Lights and light fittings should be of a type, and so positioned, that they do not
  cause a hazard (including electrical, fire, radiation or collision hazards).
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Due to its highly flammable nature LPG (liquefied petroleum gas) should be stored in such a way so as to minimise any risks of injury to yourself, your employees, or anyone else that may be affected by your undertaking.
  (The Health and Safety at Work etc Act 1974)
  
  Health and Safety Executive Guidance notes CS4 and CS8 are particularly useful in determining the conditions under which LPG cylinders must be stored.

• Lone workers are those people who tend to work by themselves, without close or direct supervision. You have a duty to make sure that all hazards relevant to such workers have been identified, and that suitable measures are in place to ensure people are not exposed to any risk of injury from these hazards, so far as is reasonably practicable. Measures may include training, instruction, supervision and, where necessary, protective equipment. Lone workers face particular problems that require specific attention, and safe working arrangements and systems must be put in place. They need to know what to do in the event of an emergency. Emergency procedures and first aid facilities need to be established, and staff should be trained to follow them.
  (The Management of Health and Safety at Work Regulations 1999) and (The Health and Safety at Work etc Act 1974)

• You have a duty to make a suitable and sufficient assessment of all manual handling activities undertaken by your employees. Appropriate steps must then be taken to reduce the risk of injury to the lowest level reasonably practicable. You must also provide your employees with at least a general indication of the weight of each load to be handled, or more precise information if it is reasonably practicable to do so.
  Your assessment should take into account:
  • The task;
  • The load;
  • The working environment; and;
  • The individual’s capability
  (The Manual Handling Operations Regulations 1992, (as amended 2002)

• undefined

  Select Noise Personal Protective Equipment Policy Pressure Equipment Risk Assessments Skin Piercers Slips and Trips Smoking Space Standards

  • Noise
  • Personal Protective Equipment
  • Policy
  • Pressure Equipment
  • Risk Assessments
  • Skin Piercers
  • Slips and Trips
  • Smoking
  • Space Standards

• Employers are required to prevent or reduce risks to the health and safety of employees from exposure to noise at work. Employers are required to:
  • Assess the risk to their employees from noise at work;
  • Take action to reduce the noise exposure that produces those risks;
  • Provide employees with hearing protection if they cannot reduce the noise exposure enough by other methods;
  • Make sure that the legal limits on noise exposure are not exceeded;
  • Provide employees with information, instruction and training;
  • Carry out health surveillance where there is a risk to health
  
  Noise is measured in decibels (dB). Specific action needs to be taken when certain action values are reached. These are:-
  • Lower exposure action values:
  • Daily or weekly exposure of 80 dB
  • Peak sound pressure of 135 dB
  • Upper exposure action values:
  • Daily or weekly exposure of 85 dB
  • Peak sound pressure of 137 dB
  • There are also levels of noise exposure, which must not be exceeded:
  • Exposure limit values:
  • Daily or weekly exposure of 87 dB
  • Peak sound pressure of 140 dB
  
  These exposure limit values take account of any reduction in exposure provided by hearing protection.
  
  Employers must provide employees with hearing protectors if they request it and their noise exposure is between the lower and upper action values.
  
  Employers must provide their employees with hearing protections and ensure that
  employees use them when their noise exposure exceeds the upper action level.
  (The Control of Noise at Work Regulations 2005)

• You should identify in your risk assessments whether or not any Personal Protective Equipment (PPE) should be provided and used by yourself and your employees. PPE must be the last resort, and other control measures should be used to reduce the risks first. Where PPE is required, you must carry out an assessment to ensure that the equipment chosen is correct for the particular risks involved and for the circumstances of its use. Such equipment must be provided free of charge to staff.
  (The Personal Protective Equipment at Work Regulations 2002) and (The Health and Safety at Work etc. Act 1974)

• If the company has five or more employees, there must be provided a written statement of the employer’s general policy with respect to health and safety at work of employees comprising of the following three elements:-
  
  1. A general statement, which is a declaration of the employer’s intent to seek to provide the safest and healthiest working conditions possible and to enlist the support of its employees towards achieving these ends. The statement should be signed by the employer and dated.
  
  2. The organisation, which should detail who is responsible for health and safety within the organisation, appropriate to the various levels of authority. Where appropriate, key individuals’ appointments shall be named and responsibilities defined within a job description.
  
  3. The arrangements, which should ensure that health and safety within the workplace is considered, covering and including the full range of work activities, carried out on the premises. These may include the following:
  
  • The procedures for dealing with the common hazards e.g. fire prevention, good housekeeping, etc.
  • The identification of, and precautionary procedures for, dealing with any special hazards relating to the premises, procedures and work activities.
  • Safe systems and methods of work, e.g. for maintenance activities.
  • Accident reporting and investigation procedures.
  • Provision and use of any protective clothing and equipment.
  • Procedures for introducing any new machinery, substances or processes.
  • Emergency procedures, e.g. in the event of fire.
  • Arrangements for communicating to employees information about health and safety matters.
  • Health and safety inspections for checking the effectiveness of the other arrangements for the health and safety.

• Pressure Equipment

  Steam Steriliser

• You must make sure that any plant or equipment that is defined as a pressure system has a written scheme of examination in respect of it. A written scheme of examination is a document containing information about selected items of plant or equipment which form a pressure system, operate under pressure and contain a “relevant fluid”. The term relevant fluid is defined in the Regulations and covers compressed or liquefied gas, including: -
  • Air, at a pressure greater than 0.5bar (approximately 7psi) above atmospheric pressure
  • Pressurised hot water above 110°C, and
  • Steam at any pressure
  
  The types of typical pressurised systems that might require a written scheme of examination are:
  • A compressed air receiver and the associated pipe work, where the product of the pressure in bars multiplied by the internal capacity in litres of the receiver, is equal to, or greater than, 250 bar litres;
  • A steam sterilising autoclave and associated pipe work and protective devices;
  • A steam boiler and associated pipe work and protective devices;
  • A pressure cooker;
  • A gas loaded hydraulic accumulator;
  • A vapour compression refrigeration system where the installed power exceeds 25 kW;
  • A narrow gauge steam locomotive;
  • The components of self-contained breathing apparatus sets (excluding the gas container);
  • A fixed LPG storage system, supplying fuel for heating a workplace.
  
  A competent person must examine the plant or equipment, as set down by the scheme and reports kept on site for information and inspection.
  (The Pressure Systems Safety Regulations 2000)

• A written scheme of examination must be provided for the pressurised bench steam steriliser. You are required to arrange for a competent person to prepare a written scheme for the periodic examination of the steam steriliser. The periods between specified examinations must be stated and the scheme must be certified by a competent person.
  
  The Written Scheme must:
  • Specify the nature and frequency of examination
  • Specify any measures necessary to prepare the pressure system for safe examination
  • Provide for an examination to be carried out before the steam steriliser is used for the first time.
  • Provide a written scheme of examination for the pressurised steam steriliser and send a copy of the written scheme to this department.
  (Regulation 8(1) and Regulation 14, Pressure Systems & Safety Regulations 2000)

• Employers are required to carry out suitable and sufficient risk assessments that should identify risks to workers and any others who may be affected by their undertaking. The risk assessment should then enable them to identify and prioritise the measures that need to be taken to protect people and to comply with the relevant statutory provisions.
  
  (The Management of Health and Safety at Work Regulations 1999)
  
  In carrying out an assessment employers should:-
  
  • Look for the hazards, for instance, trailing cables, which may lead to
  trips and falls.
  • Decide who might be harmed and how; consider:
  a. Their employees and especially, young workers, trainees, new and expectant mothers.
  b. Cleaners, visitors, contractors, maintenance workers; who may not be in the workplace all the time;
  c. Members of the public, customers or people who may share the workplace;
  d. Evaluate the risks and decide if existing precautions are adequate or
  whether more should be done.
  e. Record their findings; risk assessments must be suitable and sufficient.
  
  Employers need to be able to show that:
  • A proper check was made;
  • They asked who might be affected;
  • They dealt with significant hazards, taking into account the number of people who could be involved;
  • The precautions are reasonable and any remaining risk is low.
  
  f. Review the assessment and revise it if necessary. This should be done periodically or when a change takes place, which might alter the status of the original assessment. These might be changes to:
  • Employees
  • Equipment
  • Substances
  • Processes
  • Buildings

• Registration

  Cleaning

  Structure

• All skin piercers are required to be registered with the Local Authority under the local Government (Miscellaneous Provisions) Act 1982. This also includes any apprentices on site. Please complete and return the application forms.
  (Local Government (Miscellaneous Provisions) Act 1982)

• You need to produce a simple cleaning schedule to list all equipment, how they are cleaned and with what cleaning chemical to show that you are cleaning effectively and thoroughly to prevent the risk of infection.
  (Local Government (Miscellaneous Provisions) Act 1982)

• Each treatment area must have a wash hand basin to ensure the thorough cleaning of hands to prevent the risk of infection. Install foot or elbow operated mixer taps.
  
  • Treatment areas should be separate from cleaning areas.
  • Treatment areas should be screened for privacy.
  • A deep sink with hot and cold water should be installed separate from the treatment areas.
  • All floor, wall and work surfaces must be smooth, durable and easy to clean.
  • The couches must be in good repair and easy to clean.
  • Single use disposable aprons should be worn for each client.
  • Ensure steam bench sterilisers are kept on a work surface that can be kept clean.
  • No animals are allowed on the premises.
  (Local Government (Miscellaneous Provisions) Act 1982)

• Slip, Trip, Fall

  Keep traffic routes clear

• The most common cause of injuries at work is the slip or trip. Resulting falls can be serious. They happen in all kinds of business and are of particular concern if members of the public use your premises.
  
  Employers are required to ensure the health and safety of all employees and anyone who may be affected by their work. This includes taking steps to control slip and trip risks.
  (The Health & Safety at Work etc Act 1974)

• So far as is reasonably practicable, every floor in a workplace and the surface of every traffic route in a workplace, shall be kept free from obstructions and from any article or substance which may cause a person to slip, trip or fall.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Signage

  Management

  Areas

  Vehicles

• At least one legible no smoking sign must be displayed on the premises. You are free to decide the size, design and location of no smoking signs. Failure to display the correct signage can attract a fixed penalty notice of £200.
  (Health Act 2006)

• As you manage or control the premises you have a managerial responsibility to prevent smoking in them. You must be able to show that you take reasonable steps to prevent individuals smoking in the premises.
  (Health Act 2006)

• There was evidence that individuals were smoking in an enclosed/ substantially enclosed area. Smoking is not permitted in either an enclosed/ substantially enclosed area. An area is defined as “substantially enclosed” if it has a ceiling/a roof and openings in the walls with a total area that is less than half that of the walls (this includes other structures that serve as walls).
  
  In order to comply with smoke-free legislation a smoking shelter that is in use should have walls that are at least 50% open to the elements.
  (Health Act 2006)

• Vehicles that are primarily used for work purposes and are used by more than one person (whether at the same time or intermittently) are required to be smokefree at all times.
  
  Vehicles that are required to be smokefree must also display a non-smoking sign.
  A driver or passenger smoking in a vehicle used for work can be issued a fixed penalty notice for £50.
  (Health Act 2006)

• Every room where persons work shall have sufficient floor area, height and unoccupied space for purposes of health, safety and welfare. The total volume of the room, when empty, divided by the number of people normally working in it, should be at least 11 cubic meters. The figure of 11 cubic meters per person is a minimum and may be insufficient if, for example, much of the room is taken up by furniture etc.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• undefined

  Select Stairs Storage and Racking Stress Temperature Training Transport Ventilation Vibration Violence at Work

  • Stairs
  • Storage and Racking
  • Stress
  • Temperature
  • Training
  • Transport
  • Ventilation
  • Vibration
  • Violence at Work

• Every stair with two or more rises should have a continuous handrail to provide guidance and support to those using the stair.
  (The Workplace Health, Safety and Welfare) Regulations 1992)
  
  Handrails should be:
  • Fixed securely at a vertical height above the pitch line of not less than 900 mm or more than 1000 mm;
  • Rigid and strong enough to provide adequate support for users;
  • Comfortable to grip and without sharp rises, yet able to provide adequate resistance to hand slippage;
  • A poor conductor of heat, if exposure to heat is likely.
  
  Consideration should be given to providing visual contrast between the handrail and its surroundings. Handrails may form the top part of the guarding, as in a stair balustrade, if the heights of the guarding and the handrail can be matched. In no case should the inside edge of the handrail (the edge nearest the walking line) be more than 50 mm outside the edge of the stair clear width.

• Stability

  Storage

• You must ensure that all objects and materials are stacked and stored in such a way that they are not likely to fall and cause an injury. In addition, shelving and racking must be of a suitable strength and stability to support the loads placed upon it, and must be positioned in such a way to avoid damage. All shelving and racking must be inspected regularly to check stability and safety. In addition, the height of stacks must be limited to ensure their stability.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You must ensure that all objects and materials are stacked and stored in such a way that they are not likely to fall and cause an injury. Objects and materials must not be allowed to impinge on walkways or create obstacles to safe passage. Furthermore, objects and materials must not be stored inappropriately where they may cause or promote the spread of fire, e.g. in mains services enclosures or cupboards, in stairwells or corridors.
  (The Workplace (Health, Safety and Welfare) Regulations 1992) and; (The Electricity at Work Regulations 1989)

• Stress Assessment

  Stress Statement

• You have a duty in law to ensure that your employees are not made ill by the work that they do. Stress is the adverse reaction that people have to excessive pressure. If stress is intense and goes on for some time, it can lead to mental and physical ill health (e.g. depression, nervous breakdown, heart disease). Under health and safety law you must assess the risk associated with stress.
  
  A risk assessment for stress involves:
  • Looking for pressures at work that could cause high and long-lasting levels of stress
  • Deciding who might be harmed by these; and
  • Deciding whether you are doing enough to prevent that harm
  • If necessary, you must then take reasonable steps to deal with those pressures. You must review the assessment whenever you think that it may no longer be valid. You must make sure that you involve employees, including any Trade Union safety representatives, at every stage of the assessment process.
  (The Health and Safety at Work etc Act 1974) and (The Management of Health and Safety at Work Regulations 1999)

• Stress in the workplace is one of five key areas that results in general ill health and increased absence from work. It is therefore important that the organisation makes an assessment of the risks associated with pressures at work and if necessary, takes steps to minimise those risks.

• Temperatures within a workplace should provide reasonable comfort without the need for special clothing. The temperature within workrooms should normally be at least 16C. In circumstances where it would be impractical to maintain this temperature, e.g. in rooms, which have to be open to the outside, the temperature should be as close to the above temperature as is practicable.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You are required to provide whatever information, instruction, supervision and training as is necessary to ensure, so far as is reasonably practicable, the health and safety at work of your employees.
  (The Management of Health and Safety at Work Regulations 1999 and The Health and Safety at Work etc Act 1974)
  
  You must provide training during working hours and not at the expense of employees. Special arrangements may be needed for part-timers or shift workers. You need to assess the risks to your employees while they are at work and to any other people who may be affected by the way you conduct your business. This is so that you can identify the measures that you need to take to comply with health and safety law, which includes training and the provision of information.

• All traffic routes must be organised in such a way so that pedestrians and vehicles can circulate in a safe manner. Traffic routes should be suitably indicated where necessary and there should be sufficient separation between vehicles and pedestrians when they are using the same traffic route. Sensible speed limits and one-way systems, or restrictions, should be used if and when necessary. This issue should be considered as part of your risk assessment.
  (Workplace (Health, Safety and Welfare) Regulations 1992)
  
  With regard to the organisation of traffic routes, you should consider the following measures: -
  • Lines drawn on the floor to indicate routes followed by vehicles
  • Provision of sufficient clearance between vehicles and pedestrians
  • Ensure fixtures along routes do not create tripping hazards
  • Separation between vehicles and pedestrians by a kerb or barrier
  • Vehicle speed limits
  • Improve visibility for drivers on site (e.g. mirrors on blind bends)
  • Fitting reversing alarms on vehicles
  • Restricting vehicular reversing to places where it can be carried out safely
  • Providing high visibility clothing for people permitted in the area
  • Use of appropriate traffic management and warning signs (this should be considered only when all other controls have been implemented)

• Enclosed workplaces should be sufficiently well ventilated so that stale air, and air that is hot and humid because of processes and equipment (including computers) in the workplace, is replaced at a reasonable rate.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• If any of your employees use equipment, which produce vibration, you must carry out an assessment of the vibration risks to them and decide if they are likely to be exposed above the daily exposure action value (EAV) and if they are you must:
  Introduce a programme of controls to eliminate risk, or reduce exposure to as low a level as is reasonably practicable;
  
  Provide health surveillance (regular health checks) to those employees who continue to be regularly exposed above the action value or otherwise continue to be at risk;
  
  You must also decide if they are likely to be exposed above the Daily exposure limit value (ELV) and if they are take immediate action to reduce their exposure below the limit value.
  
  In addition you must:
  • Provide information and training to employees on health risks and the actions you are taking to control those risks;
  • Consult your trade union safety representative or employee representative on your proposals to control risk and to provide health surveillance;
  • Keep a record of your risk assessment and control actions;
  • Keep health records for employees under health surveillance;
  • Review and update your risk assessment regularly.
  (The Control of Vibration at Work Regulations 2005)

• People who access or deal with members of the public may be faced with aggressive or violent behaviour. Usually this behaviour is verbal, though occasionally it may be physical.
  
  You have a duty to consider work-related violence as part of your risk assessment. If your risk assessment identifies that there is a risk to your employees form work-related violence, then you must take whatever action is necessary to minimise the risk. You must include the need to protect employees from exposure to any reasonably foreseeable violence, and have measures in place so that staff are aware of what to do in the event of such an incident occurring.
  
  You must also remember that employers have a duty to inform and consult with staff on issues relating to their health and safety. Staff should also be aware of, and have training relating to the company’s policies and procedures relating to violence at work, and should follow them.
  (The Health and Safety at Work etc Act 1974) & (The Management of Health and Safety at Work Regulations 1999)

• undefined

  Select Welfare Window Cleaners Work Equipment Working at Height Workplace Safety Workstations Young Persons

  • Welfare
  • Window Cleaners
  • Work Equipment
  • Working at Height
  • Workplace Safety
  • Workstations
  • Young Persons

• Toilets and Washing

  Drinking Water

  Meal Breaks

• You have an obligation to provide adequate toilet and washing facilities for your employees. “Adequate” means that you have to provide:
  • Enough toilets and washbasins for those expected to use them- people should not have to queue for long periods to use them;
  • Where possible, separate facilities for men and women-failing that, rooms with lockable doors;
  • Clean facilities-to help achieve this, walls and floors should preferably be tiled (or covered in suitable waterproof material) to make them easier to clean;
  • A supply of toilet paper and, for female employees a means of disposing of sanitary dressings;
  • Facilities that are well lit and ventilated;
  • Facilities with hot and cold running water;
  • Enough soap or other washing agents;
  • A basin large enough to wash hands and forearms if necessary;
  • A means of drying hands, e.g. paper towels or a hot air dryer;
  • Showers where necessary, i.e. for particular dirty work.
  
  You must also consider the needs of those with disabilities.
  The following table will help you to decide if your facilities are adequate in number.
  
  Number of toilets and washbasins for mixed use (or women only)
  
  # at work # of toilets # of washbasins
  1-5 1 1
  6-25 2 2
  26-50 3 3
  51-75 4 4
  76-100 5 5
  
  Toilets used by men only
  
  # at work # of toilets # of washbasins
  1-15 1 1
  16-30 2 1
  31-45 2 2
  46-60 3 2
  61-75 3 3
  76-90 4 3
  91-100 4 4
  
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• The law requires that you provide drinking water and ensure that:
  • It is free from contamination and is preferably from the public water supply-bottled water dispensers are acceptable as a secondary supply;
  • It is easily accessible by all employees;
  • There are adequate supplies, taking into consideration the temperature of the working environment and types of work activity;
  • Cups or drinking fountain are provided;
  • Taps and containers are clearly and correctly labelled as drinking water.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You should provide a suitable seating area for employees to use during breaks which needs to be clean and located where food will not become contaminated. There should be washing facilities nearby and a means of heating food or water for hot drinks. You must maintain good hygiene standards.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Maintenance

  Guarding

  Employee Protection

• You have a legal duty to ensure that all work equipment provided is fit for its intended purpose and that it is maintained in an efficient state, in efficient working order and in good repair. In addition, work equipment must be inspected at suitable intervals to ensure that it can be operated without the risk of injury to the user or others who may be in the vicinity. A suitably competent person should carry out these inspections and records of inspection and repair kept for verification purposes.
  Work equipment includes gas and electrical equipment, as well as items such as machines, vehicle, plant, hand tools, ladders, tables, chairs and any other equipment provided for the use by yourself and your employees in the course of their work, whilst in your employ.
  (The Provision and Use of Work Equipment Regulations 1998)

• The dangerous parts of all machinery should be suitably and sufficiently guarded. The guarding used shall:
  • Be suitable for the purpose for which they are provided;
  • Be of good construction, sound material and adequate strength;
  • Be maintained in an efficient state, in efficient working order and in good repair;
  • Not give rise to any increased risk to health or safety;
  • Not be easily bypassed or disabled;
  • Be situated at sufficient distance from the danger zone;
  • Not unduly restrict the view of the operating cycle of the machinery where such a view is necessary;
  • Be so constructed or adapted that they allow operations necessary to fit or replace parts and for maintenance work, restricting access so that it is allowed only to the work area where the work is to be carried out and, if possible, without having to dismantle the guard or protection device.
  (The Provision and Use of Work Equipment Regulations 1998)

• Every employer shall ensure that work equipment, parts of work equipment and any article or substance produced, used or stored in work equipment which, in each case, is at a high or very low temperature, shall have protection where appropriate, so as to prevent injury to any person by burn, scald or sear.
  (The Provision and Use of Work Equipment Regulations 1998)

• Fencing

  Fixed Ladders

  Assessment

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling a distance likely to cause personal injury.
  Secure fencing should be provided whenever possible at any place where a person might fall. Fencing should be sufficiently high and filled in sufficiently, to prevent falls (of people or objects) over or through the fencing.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment) Regulations 2007)

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling a distance likely to cause personal injury.
  
  Fixed ladders should not be provided in circumstances where it would be practical to install a staircase. Fixed ladders at an angle of less than 15 degrees to the vertical, which are more than 2.5 metres high should, where possible, be fitted with suitable safety hoops or permanently fixed fall arrest systems.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment Regulations 2007

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling whilst at work. An employer must:
  • Avoid work at height where they can;
  • Use work equipment or other measures to prevent falls where they cannot avoid working at height; and
  • Where they cannot eliminate the risk of a fall, use work equipment or other measures to minimise the distance and consequence of a fall should one occur.
  
  The regulations require employers and duty holders to ensure that:
  • All work at height is properly planned and organised;
  • All work at height takes account of weather conditions that could endanger health and safety;
  • Those involved in work at height are trained and competent;
  • The place where work at height is done is safe;
  • Equipment for work at height is appropriate and that it is inspected;
  • The risk from fragile surfaces are properly controlled; and
  • The risks from falling objects are properly controlled.
  
  Leaning ladders should only be used for infrequent short-term work (10-15 minutes duration) and only when a better alternative means of access is not practicable.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment Regulations 2007)

• The workplace and any equipment, devices and systems shall be maintained (including cleaned as appropriate) in an efficient state, in efficient working order and in good repair. Where appropriate, the equipment, devices and systems shall be subject to a suitable system of maintenance, including lubrication and adjustment as necessary.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Space

  Seating

• Each workstation should allow any person who is likely to work there, adequate freedom of movement. There should be sufficient clear and unobstructed space at each workstation to enable the work to be done safely. It should be so arranged to enable any person at the workstation to leave it swiftly, in the event of an emergency.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• A suitable seat shall be provided for each person at work in the workplace whose work includes operations of a kind that the work (or a substantial part of it) can or must be done sitting.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Risk Assessment

  Paper Round

• You are required to carry out or review an assessment of the risks to health and safety of young persons (i.e. under 18 years). You need to take account of:
  • The inexperience, lack of awareness of risks and immaturity of young persons;
  • The fitting-out and layout of the workplace and any workstation;
  • The nature, degree and duration of exposure to physical, biological and chemical agents, if any;
  • The form, range and use of work equipment and the way in which it is handled;
  • The organisation of processes and activities;
  • The young person’s physique and physical capability, in respect of manual handling activities;
  • The extent of the health and safety training provided (or to be provided) to young persons.
  
  Before employing a child (i.e. between 13 and 16 years), you must provide their parent with comprehensible and relevant information on the risks to health and safety of the child identified by the risk assessment and of the preventative and protective measures.
  (The Management of Health and Safety at Work Regulations 1999)

• I understand that you employ staff to deliver papers. The following guidance should help you to consider the health and safety of this activity.
  
  Employers may not take young persons into their employment unless a risk assessment has been carried out or an existing assessment is reviewed. This is in order to ensure that any risks to those young persons are identified and addressed.
  
  You must take into account the inexperience and immaturity of young persons; the lack of awareness of risks to their health and safety; and any health and safety training given or intended to be given.
  
  Young people must not be employed:-
  • Where the child is under 13 years of age;
  • When they should be at school;
  • For more than two hours on a school day
  • Before 7 am or after 7pm on any day;
  • For more than two hours on any Sunday
  • Where the job requires them to lift, carry or move anything so heavy as to be a cause of injury to them
  
  All young people must have a current work permit from the County Council signed by their carer or parent and their head teacher.
  
  It is necessary to ensure that deliveries using cycles comply with road safety requirements:
  
  • Bikes must be safe and have effective braking;
  • Lights must be provided in working order where necessary
  
  Your risk assessment may identify the need for cycle helmets and other safety items such as reflective bands.
  (Management of Health and Safety at Work Regulations 1999 and Employment of Children byelaw 1998)
  

• You must ensure that your contract window cleaner has carried out a risk assessment in relation to their window cleaning activities at your premises.
  They should inform you of any risks that they may introduce to the workplace and identify a safe system of work for the window cleaning. You must also inform the contractor of any risks to them which have been identified by your own risk assessment and provide information on any safety measures in place to address these risks.
  (The Management of Health and Safety at Work Regulations 1999) and (The Health and Safety at Work etc Act 1974)

• Yes

  No

  N/A

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • Other

• Date

  Date

• The Health and Safety Executive (HSE) produces information and guidance to support businesses in meeting Health and Safety requirements. This information is available on their website at www.hse.gov.uk

Risk Rating

• Risk Rating reviewed as a result of visit

  Yes

  No

  N/A

• Type of rating reviewed

  Select Food Hygiene Health and Safety Food Hygiene and Health and Safety Other

  • Food Hygiene
  • Health and Safety
  • Food Hygiene and Health and Safety
  • Other

Annex 5 Scoring

• Refer to Food Law Code of Practice for guidance on completion of hazard rating

• Type of Food and Method of Handling

  Select (5) Handling low risk foods (10) Handling high risk foods (30) Preparation high risk foods (40) Production high risk foods

  • (5) Handling low risk foods
  • (10) Handling high risk foods
  • (30) Preparation high risk foods
  • (40) Production high risk foods

• Display guidance

• 5 = Retail handling of foods other than high-risk, and other ambient shelf stable products.
  Any other businesses not included in the categories below.
  
  10 = Preparation, cooking or handling by small caterers of open high-risk foods but serve less than 20 meals on a single day ;
  Handling of pre-packed high-risk foods;
  Other wholesalers and distributors not included in the categories below;
  Manufacture or packing of foods other than high-risk;
  Establishments involved in the filleting, salting of fish for retail sale to final consumer.
  
  30 = Preparation, cooking or handling of open high-risk foods by caterers and retailers, except caterers that prepare typically less than 20 meals a day (see above).
  
  40 = Manufacturers of high-risk food, wholesalers and packers who re-wrap or re-pack high-risk foods. In this context, high-risk foods may be regarded as foods which support the growth of micro-organisms, and are ready to eat without further treatment that would destroy pathogenic micro-organisms or their toxins.

• Method of Processing

  Select (0) None of the below (20) High risk activities e.g. lightly cooked/high risk uncooked foods, sous vide, small scale meat production, processes to extend shelf-life e.g. vac-packing, salting, etc

  • (0) None of the below
  • (20) High risk activities e.g. lightly cooked/high risk uncooked foods, sous vide, small scale meat production, processes to extend shelf-life e.g. vac-packing, salting, etc

• Display guidance

• 0 = Any other case not included below
  
  20 = The overriding principle to assess is whether the process itself creates an increased risk and /or the intention is to increase the shelf life of the product by applying it.
  Below is a non-exhaustive list of processing types that should be allocated an additional score of 20. Authorised officers will need to make a judgement regarding additional processing types not listed below.
   Canning or other aseptic packing of low-acid foods;
   Vacuum packing;
   Sous-vide cooking;
   Manufacture of cook/chill food, i.e. cooked and prepared meals or foods which may be eaten cold or after reheating. (The simple reheating of cook-chill meals is excluded from the scope of this paragraph.);
   Fermentation of meats e.g. to produce salamis and other fermented sausages;
   Air drying e.g. dried hams, biltong, jerky;
   Freeze drying;
   Addition of salt and/ or other preserving agents;
   The cooking and cooling of meat products prior to service e.g. production of hams by retailers, including butchers; This is not intended to be applied to simple catering operations where foods may often be pre prepared and subsequently re heated.
   Establishments that manufacture, prepare, or serve high risk uncooked or lightly cooked ready to eat food of animal origin whose nature poses a residual microbiological food safety hazard. This is intended to include caterers/manufacturers producing foods such as steak tartare and other raw meat dishes, fish and meat carpaccio, types of sushi or sashimi, ceviche, and burgers less than thoroughly cooked.

• Consumers at Risk

  Select (0) Very few (less than 20) (5) Few (10) Substantial (15) International/national manufacturer

  • (0) Very few (less than 20)
  • (5) Few
  • (10) Substantial
  • (15) International/national manufacturer

• Display guidance

• 0 = Businesses typically supplying less than 20 consumers each day.
  5 = Businesses, most of whose customers are likely to be living, staying or working in the local area, e.g. supermarket or shop, local convenience store or high street or local restaurant.
  10 = Businesses serving a substantial number of customers, including a significant proportion from outside the local area, e.g. superstore, airport caterer, motorway service area caterer;
  Manufacturers not included in the category below.
  15 = Food businesses involved in either the manufacture, distribution, packing or wrapping operations of food which is distributed nationally or internationally.

• Vulnerable Groups

  Select (0) No (22) Yes (serving vulnerable groups of more than 20 persons)

  • (0) No
  • (22) Yes (serving vulnerable groups of more than 20 persons)

• Display guidance

• 22 = An additional score of 22 (in addition to the score above) should be included for
  establishments involved in the production or service of food intended specifically for consumption by consumers which are likely to include a vulnerable risk group of more than 20 persons.
  
  In this context, vulnerable risk groups are those that include people likely to be more susceptible to the effects of poor food hygiene such as those who are under 5 or over 65, people who are sick or immuno-compromised.
  Production and/or service of high-risk foods in establishments where the ultimate consumers of the product produced include a vulnerable risk group of more than 20 persons.
  0 = Any other case not included above.

Conditions at Time of Inspection

• Review FHRS guidance

  Select 0-5 10 15 20 25/30

  • 0-5
  • 10
  • 15
  • 20
  • 25/30

• 

• 

• 

• 

• 0-5

  10

  15

  20

  25/30

• Food Hygiene and Safety Procedures

  Select (0) High standards (5) Some minor non-compliance (10) Some non-compliance (15) Some major non-compliance (20) General failure (25) Almost total non-compliance

  • (0) High standards
  • (5) Some minor non-compliance
  • (10) Some non-compliance
  • (15) Some major non-compliance
  • (20) General failure
  • (25) Almost total non-compliance

• Plan in revisit

• Display guidance

• 0 = High standard of compliance with statutory obligations and industry codes of recommended practice*; conforms to accepted good practices in the trade. (*where a relevant code/ industry guide has been published).
  5 = Good standard of compliance with statutory obligations and industry codes of recommended practice* with only minor contraventions.
  10 = Some non-compliance with statutory obligations and industry codes of recommended practice* that are not considered significant in terms of risk (but may become significant if not addressed). Standards are being maintained or improved.
  15 = Some major non-compliance with statutory obligations – more work required to prevent fall in standards.
  
  20 = General failure to satisfy statutory obligations – standards generally low.
  25 = Almost total non-compliance with statutory obligations.
  

• Structural Requirements

  Select (0) High standards (5) Some minor non-compliance (10) Some non-compliance (15) Some major non-compliance (20) General failure (25) Almost total non-compliance

  • (0) High standards
  • (5) Some minor non-compliance
  • (10) Some non-compliance
  • (15) Some major non-compliance
  • (20) General failure
  • (25) Almost total non-compliance

• Plan in revisit

• Display guidance

• 0 = High standard of compliance with statutory obligations and industry codes of recommended practice*; conforms to accepted good practices in the trade.
  (*where a relevant code/ industry guide has been published).
  5 = Good standard of compliance with statutory obligations and industry codes of recommended practice* with only minor contraventions.
  10 = Some non-compliance with statutory obligations and industry codes of recommended practice* that are not considered significant in terms of risk (but may become significant if not addressed). Standards are being maintained or improved.
  15 = Some major non-compliance with statutory obligations – more work required to prevent fall in standards.
  
  20 = General failure to satisfy statutory obligations – standards generally low.
  25 = Almost total non-compliance with statutory obligations.

• Confidence in Management

  Select (0) Excellent (5) Good (10) Satisfactory (20) Varying (30) Poor DO NOT USE

  • (0) Excellent
  • (5) Good
  • (10) Satisfactory
  • (20) Varying
  • (30) Poor
  • DO NOT USE

• Plan in revisit

• Display guidance

• 0 = Excellent record of compliance.
  Food safety advice available in-house or access to, and use of, technical advice from a Primary Authority or Home Authority, trade associations and/or from Guides to Good Practice or assurance schemes commensurate with type of business
  Food Business Operator/ Manager knowledgeable and competent.
  Has effective self-checks with satisfactory documented food safety management procedures commensurate with type of business, and may have external audit processes in place.
  Audit by Competent Authority confirms good compliance with food safety procedures.
  
  5 = Good record of compliance.
  Food safety advice available in-house or access to, and use of, technical advice from a Primary or Home Authority, trade associations and/or from Guides to Good Practice or assurance scheme commensurate with type of business.
  Effective management control of hazards.
  Having effective self-checks with satisfactory documented food safety management procedures commensurate with type of business.
  Audit by Competent Authority confirms general compliance with procedures with minor non-conformities not identified as critical to food safety.
  10 = Satisfactory record of compliance.
  Access to relevant food safety advice source and/or Guides to Good Practice or assurance schemes commensurate with type of business.
  Understanding of significant hazards and control measures in place.
  Has implemented satisfactory food safety management procedures or is making satisfactory progress towards documented food safety management procedures, commensurate with type of food business.
  Officers will need to ensure that a business is demonstrating it is actually ‘making satisfactory progress’ towards food safety management procedures. A score of 10 can be awarded for more than one intervention cycle if:
   the previous non-compliances have been addressed but different non-compliances have arisen; and
   the overall risk has not increased.
  
  20 = Significantly varying record of compliance.
  Insufficient food safety knowledge and understanding.
  Poor appreciation of hazards and control measures.
  No food safety management procedures or unsatisfactory progress in terms of developing, documenting and implementing food safety management procedures, commensurate with type of business, since the last intervention rating.
  Some reluctance in recognising or accepting the need for food safety and hygiene control procedures.
  
  30 = Poor track record of compliance.
  Little or no food safety knowledge and understanding.
  Little or no appreciation of hazards, risks or quality control.
  No food safety management procedures.
  Does not recognise or accept the need for food safety and hygiene controls.

• Significant Risk

  Select (0) No significant risk (20) Significant risk of food being contaminated with E.Coli O157, Other VTEC, Clostridium botulinum

  • (0) No significant risk
  • (20) Significant risk of food being contaminated with E.Coli O157, Other VTEC, Clostridium botulinum

• Display guidance

• An additional score of 20 (in addition to the score above) should be included where there is a significant risk:
   of food being contaminated with Clostridium botulinum and the micro-organism surviving any processing and multiplying; or
   of ready-to-eat food being or becoming contaminated with micro-organisms or their toxins that are pathogenic to humans, e.g. E.coli O157 or other VTEC, Salmonella sp.; Bacillus cereus.
  In this context, significant risk means the probability that an incident is likely to occur. The following matters should be considered when assessing this factor:
   the potential for contamination or cross-contamination by the specified micro-organisms;
   the likelihood of survival and growth of the specified micro-organisms;
   the existence of procedures based on HACCP principles and confidence in their implementation, including documentation and records of monitoring of controls;
   the extent and relevance of training undertaken by managers, supervisors and food handlers; and
   whether intervention by the Competent Authority is necessary to reduce the probability of an incident occurring.
  
  The additional score must only be applied on a case-by-case basis, must not be applied generically to whole categories of food business establishments, and must be removed at the next inspection if the significant risk no longer exists.
  The additional score must also be consistent with the baseline assessment of Confidence in Management/Control Systems. If confidence in management is assessed as 0 or 5, and there is also assessed to be a significant risk of contamination of food with one of the specified micro-organisms, then one of the assessments cannot be correct, and each should be reviewed. Establishments should not pose a significant risk if there is high or moderate Confidence in Management/Control Systems.

• Total Risk Rating Score (score calculated at top of section):

• Relevant Risk Category from Total Risk Rating
  
  Category A: 92 or higher
  
  Category B: 72 to 91
  
  Category C: 52 to 71
  
  Category D: 31 to 51
  
  Category E: 0 to 30

• Risk Rating of Premises

  Category A

  Category B

  Category C

  Category D

  Category E

• Type of inspection undertaken

  Partial Inspection

  Full inspection

• Revisit required

  Yes

  No

• Plan in revisit using Actions option (set timeframe)

• Food Hygiene Rating Awarded on site?

  Yes

  No

  N/A

• Food Hygiene and Safety Procedures (H)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Structural Requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence in Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 5 "Very Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence in Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence in management and control procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural Requirements (S)

  Select 0 - Very good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 5 "Very Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 5 "Very Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence in Management and Control Procedures (CIM)

  Select 0 - Very good 5 - Good 10 - Satisfactory 20 - Major improvement necessary 30 - Poor

  • 0 - Very good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major improvement necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Overall food hygiene rating

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

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

• 

• 

• 

• 

• 

• 

• Risk scores are awarded for "food hygiene and safety procedures", "structure" and "confidence in management", based on conditions found at the time of inspection. Your Food Hygiene Rating is then calculated as follows:

  

• The food hygiene rating scheme includes a number of safeguards to ensure it is fair to businesses.
  These are:
  • Food Hygiene Rating Appeal
  • Food Hygiene Rating 'Right to Reply'
  • Hygiene Rating Re-inspection Request
  
  Hygiene Ratings of 5 are published on the Food Standards Agency website at www.food.gov.uk/ratings within 2 weeks. All other Ratings will be published 35 days after the date of inspection.
  
  You may request that the rating is published before this. Details can be found on the FSA website at: https://www.food.gov.uk/business-guidance/food-hygiene-ratings-for-businesses
  
  Further information and guidance, including information on your right to reply to or appeal a food hygiene rating can be found on our website at:

Local Authority

• LA

• Signature

  Sign

• Name

  Select Testing of Electrical System Maintenance of Electrical System Identifiable Electrical System Portable Appliance Testing

  • Testing of Electrical System
  • Maintenance of Electrical System
  • Identifiable Electrical System
  • Portable Appliance Testing

• ADDRESS

Business Operator/Representative

• I will review and complete all works within the stated compliance period or pass this information on to the relevant Manager as soon as possible

• Signature

  Sign

• Position

  Select Food Business Operator Manager Catering Manager Head Chef Sous Chef Chef Owner Cook Waiter Other

  • Food Business Operator
  • Manager
  • Catering Manager
  • Head Chef
  • Sous Chef
  • Chef
  • Owner
  • Cook
  • Waiter
  • Other

• Role in business

Manager/Person Seen Declaration - Report to be sent to email address provided

• I understand a copy of the report will be sent to me by email to the email address provided.

  Yes

  No

• As I have not provided an email address, I understand a copy will be sent to me in the post to the address provided.

  Yes

  No

Business Satisfaction Survey

• Survey