Food Safety Hygiene Checklist

This checklist helps evaluate the hygiene & safety standards at food manufacturing units. It includes the inspection of policies, food storage, pest control, etc.​

Food Safety & Hygiene Checklist



POLICY ARRANGEMENTS

1. Food premises registration document available & signed


Photo Comment

2. Food policy statements in place


Photo Comment

3. Policy documentation available, signed & dated


Photo Comment

4. Documentation brought to the attention of staff


Photo Comment

5. Organisations policy arrangement in place


Photo Comment

6. Organisational structure in place


Photo Comment
Delivery

1. No unauthorised suppliers used


Photo Comment

2. Banned food list available & adhered to? (if applicable)


Photo Comment

3. Chilled food delivered @ +8 deg C or colder


Photo Comment

4. Frozen food delivered @ -12 deg C or colder


Photo Comment

5. Food delivery temperatures recorded


Photo Comment

6. Condition of delivery vehicles & driver checked & recorded


Photo Comment

7. Deliveries not left unattended, uncovered, etc


Photo Comment

8. Date coding & food quality checked


Photo Comment

9. Abused or damaged goods rejected


Photo Comment

10. Unwrapping/ decanting carried out in separate areas


Photo Comment
Storage

1. Chilled/ frozen food stored without delay


Photo Comment

2. Store room in clean & tidy condition


Photo Comment

3. Food stored on suitable racking off the floor (6")


Photo Comment

4. Fabric & condition of store rooms acceptable


Photo Comment

5. Environmental factors satisfactory (temperature, etc)


Photo Comment

6. Refrigerated / Freezer Storage


Photo Comment

7. High risk chilled food stored @ or below +8 deg C


Photo Comment

8. Frozen food storage @ -18 deg C or colder


Photo Comment

9. Defrosted food never refrozen


Photo Comment

10. Use by date codes transferred to containers


Photo Comment

11. Food not stored in open containers


Photo Comment

12. Cardboard/wooden containers not used in refrigerators


Photo Comment

13. Glassware not used to store food in refrigerators


Photo Comment

14. In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination


Photo Comment

15. Are egg's stored under refrigerated conditions & date marked


Photo Comment

16. Refrigerators not stocked/overloaded


Photo Comment

17. Strict stock rotation being observed


Photo Comment

18. Food containers sanitised before use


Photo Comment

19. All "open foods" kept wrapped, inc cheese, etc


Photo Comment
Ambient Storage

1. Storage temperature is appropriate


Photo Comment

2. Is storage area well lit


Photo Comment

3. Protective light shields (diffusers) cover all light sources


Photo Comment

4. No open dried goods


Photo Comment

5. Food not stored near chemicals


Photo Comment

6. Date codes transferred to decanted food


Photo Comment

7. Strict stock rotation being observed


Photo Comment

8. No out of date dried goods identified


Photo Comment
Sanitisation

1. Adequate supplies of sanitiser available & used


Photo Comment

2. Correct application of sanitiser & staff appropriately trained


Photo Comment

3. Chopping boards, knives, slicers, etc, sanitised / washed after use


Photo Comment

4. Salad wash available & used


Photo Comment

5. Detergent sanitiser used in dishwasher or correct manual washing methods used


Photo Comment
Initial Food Preparation

1. Raw food not prepared near cooked food & utensils/surfaces sanitised between each use


Photo Comment

2. Disposable towels used to wipe down food surfaces


Photo Comment

3. Frozen food defrosted under refrigerated conditions


Photo Comment

4. Cold food refrigerated between preparation & service


Photo Comment

5. High risk foods kept out of refrigerated conditions as short as possible during preparation


Photo Comment

6. All high risk foods not left unattended e.g. During breaks


Photo Comment

7. All food prepared with minimum delay


Photo Comment
Cooking & Reheating

1. If hot food has to be pre-cooked are suitable control measures in place & strictly followed


Photo Comment

2. If cold food has to be pre-cooked are suitable control measures in place & strictly followed


Photo Comment

3. Blast chiller available if pre cooking regularly & short cook chill code of practice applied


Photo Comment

4. Blast chiller temperatures / time records available & completed


Photo Comment

5. If no blast chiller are hot foods chilled quickly


Photo Comment
Cold Storage

1. Display units not overloaded


Photo Comment

2. Food on display kept below +8 deg C or 4 hour rule applied


Photo Comment

3. Leftover food from display above +8 deg C disposed of


Photo Comment

4. Buffets out for a Maximum time of 4 hours


Photo Comment
Hot Food

1. All high risk food cooked to a core temperature of @ least 75 deg C


Photo Comment

2. Hot food display temperature kept above 63 deg C


Photo Comment

3. Hot food from display never reheated


Photo Comment
Temperature Monitoring Procedures

1. Probe wipes available


Photo Comment

2. Temperature test medium available in all refrigerators & used


Photo Comment

3. Probe used to check fridge & freezer temperatures


Photo Comment

4. Frequency check in line with company procedures (or at least twice a day)


Photo Comment

5. Probe calibrated monthly & checks recorded


Photo Comment

6. Annual formal calibration & certification available


Photo Comment

7. Probe breakdown procedures in place


Photo Comment

8. Action taken for unsatisfactory product temperatures


Photo Comment
Food Service

1. Delays between preparation & service kept to a minimum


Photo Comment

2. Cold food refrigerated between preparation & service


Photo Comment

3. Adequate protection for display avoiding contamination


Photo Comment

4. Food covered where possible


Photo Comment

5. Display units cleaned & sanitised after use


Photo Comment

6. Display units cleaned & sanitised after use


Photo Comment

7. If no blast chiller available, is action taken to chill food as quickly as possible & used within 24 hours


Photo Comment

8. Left over meat / fish is not re-used in other made up dishes


Photo Comment

9. 4 hour rule taken into account


Photo Comment

10. Glass / crockery containers or other items avoided


Photo Comment

11. Glass breakage procedures understood & operated


Photo Comment
Loose Fittings

1. Any loose fittings, nuts,bolts, screws, drawing pins, etc seen above food preparation areas


Photo Comment

2. Notice boards not positioned above or in close proximity to food preparation areas


Photo Comment

3. No drawing pins on notice boards


Photo Comment
Wood, Packing Materials, Cloths, WireWool Etc.,

1. Wooden handled equipment not in use


Photo Comment

2. Crude outer packaging not on food preparation surfaces


Photo Comment

3. No worn / frayed cloths, tea towels, etc


Photo Comment

4. Wire-wool, brillo pads, metal scourer, etc not in use


Photo Comment
Complaints Procedure

1. Procedure understood & followed


Photo Comment

2. Customer comments book available


Photo Comment

3. Suitable replies to customers comments entered


Photo Comment
Personal Hygiene Standards

1. All food handlers issued and trained in good hygiene guidance


Photo Comment

2. Finger nails are short, unpolished & clean


Photo Comment

3. Good personal hygiene practices being followed (seen @ time of inspection)


Photo Comment
Bad Habits

1. Staff not eating or drinking in food rooms


Photo Comment

2. Staff not coughing / sneezing over food, etc


Photo Comment

3. Staff not fondling hair, picking nose, scratching, etc


Photo Comment
Clothing

1. Clean protective over-clothing worn


Photo Comment

2. Over-clothing not worn outside work


Photo Comment

3. Personal clothing stored appropriately


Photo Comment
Hair

1. uitable head covering provided & worn for all working within the food preparation area & food rooms


Photo Comment

2. Long hair properly tied back, including waiting staff


Photo Comment
Hand Washing

1. Did staff wash their hands between tasks (handling raw meat, seafood,, mops, garbage, etc).


Photo Comment

2. Do staff wash their hands properly (hands are washed or gloves are changed at critical points)


Photo Comment

3. Wash you hands now notices displayed in WC areas


Photo Comment

4. Bacterial soap provided at all wash hand basins


Photo Comment

5. Disposable paper towels provided & used to dry hands


Photo Comment

6. Only approved jewellery worn


Photo Comment
Maintenance

1. Defect reporting system in place


Photo Comment

2. System for auctioning urgent defects in place


Photo Comment
Pest Control

1. Pest control contract in operation


Photo Comment

2. Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc


Photo Comment

3. Un-screened windows / doors kept closed


Photo Comment

4. No active infestation noted


Photo Comment
Food Sampling & Retention

1. Samples taken for each meal


Photo Comment

2. Correct foods being sampled


Photo Comment

3. Correct amounts being sampled (min 3oz (75gms))


Photo Comment

4. Correctly labelled


Photo Comment

5. Kept for 14 days


Photo Comment

6. Stored frozen & segregated


Photo Comment
Food Hygiene Training

1. Managers & all food handling staff fully trained in appropriate safety & hygiene requirements


Photo Comment

2. Details recorded on personal training files


Photo Comment

3. Photocopies of certificates, etc available & held on file


Photo Comment
Food Safety Policy Training

1. Managers and all food handling staff fully trained & details recorded on training forms, etc


Photo Comment

2. Photocopies of certificates, etc available & held on file


Photo Comment

3. Available for each member of staff


Photo Comment

4. Completed, dated, signed & up to date


Photo Comment

5. Food hygiene training given during induction


Photo Comment
Cleaning Schedule, Etc

1. Cleaning schedule on display & implemented


Photo Comment

2. Schedule monitored daily & checks recorded


Photo Comment

3. Deep clean contract in place & included within cleaning schedule


Photo Comment

4. Deep cleaning records retained


Photo Comment

5. Deep cleaning contractors risk assessments available & held on file


Photo Comment

6. Deep cleaning contractors Safe Systems of Work available & held on file


Photo Comment

7. All cleaning staff fully trained &competent to carry out specialist works


Photo Comment

8. Photographic evidence available following extract duct deep cleaning


Photo Comment
Cleaning Standards

1. Utensils store age appropriate


Photo Comment

2. Cleaning equipment colour coded


Photo Comment

3. Floors & walls / floor / equipment junctions


Photo Comment

4. Wall surfaces to hand height (low level)


Photo Comment

5. High level areas (who's responsibility)


Photo Comment

6. Cooking equipment, including ovens, grills, fryers, etc


Photo Comment

7. Internal surfaces of refrigerators &freezers


Photo Comment

8. Refrigerator & freezer doors seals


Photo Comment

9. Food preparation equipment, e.g. Food slicers, mixers, etc


Photo Comment

10. Food preparation surfaces, including chopping boards


Photo Comment

11. Cooking utensils


Photo Comment

12. Crockery


Photo Comment

13. Drink dispensers, ice machines & post mix machines


Photo Comment

14. Wash hand basins & sink units


Photo Comment

15. Overall effectivity


Photo Comment
Vending Machines

1. All drinks / food vending machines cleaned daily


Photo Comment

2. Hygiene record card inside (as appropriate)


Photo Comment

3. Sanitiser used to clean dispense areas


Photo Comment

4. All staff fully trained


Photo Comment

5. Acceptable standards of cleanliness


Photo Comment
Refrigeration & Maintenance Records

1. Microwave emission checks carried out @least annually


Photo Comment

2. Microwave emission test records available


Photo Comment

3. Refrigeration maintenance contract in place


Photo Comment

4. Records of call outs / actions retained


Photo Comment

5. Dishwasher maintenance


Photo Comment

6. EHO inspection reports available & action points if any rectified


Photo Comment

7. Cooking oil stored in bundled area


Photo Comment

8. Waste oil disposed of through recognised contractor


Photo Comment

9. Out of date or unfit food appropriately disposed


Photo Comment

10. Glass breakage procedure in place & operated


Photo Comment
Waste Management

1. Have all waste products been identified & assessed


Photo Comment

2. Disposed of through authorised waste disposal company


Photo Comment

3. Are duty of care waste transfer notes available & held on file


Photo Comment
Sanitary Provision

1. Provision of adequate facilities for staff


Photo Comment

2. Provision of adequate facilities for others


Photo Comment

4. Provision of suitable washing / drying facilities


Photo Comment

5. Hot & cold running water


Photo Comment

Is this sample what you are looking for?
Sign up to use & customise this template, or create your own custom checklist:

Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

goaudits app

Get started on a free trial

Seeing is believing! Try the full platform FREE for 14 days with your own data.
Or ask us to setup the system for you, at no cost.