Food Safety Hygiene Checklist

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Food Safety & Hygiene Checklist



POLICY ARRANGEMENTS

1. Food premises registration document available & signed


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2. Food policy statements in place


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3. Policy documentation available, signed & dated


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4. Documentation brought to the attention of staff


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5. Organisations policy arrangement in place


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6. Organisational structure in place


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Delivery

1. No unauthorised suppliers used


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


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


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


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5. Food delivery temperatures recorded


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6. Condition of delivery vehicles & driver checked & recorded


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7. Deliveries not left unattended, uncovered, etc


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8. Date coding & food quality checked


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9. Abused or damaged goods rejected


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10. Unwrapping/ decanting carried out in separate areas


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Storage

1. Chilled/ frozen food stored without delay


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2. Store room in clean & tidy condition


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


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4. Fabric & condition of store rooms acceptable


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5. Environmental factors satisfactory (temperature, etc)


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6. Refrigerated / Freezer Storage


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


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


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9. Defrosted food never refrozen


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10. Use by date codes transferred to containers


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11. Food not stored in open containers


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12. Cardboard/wooden containers not used in refrigerators


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13. Glassware not used to store food in refrigerators


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


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


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16. Refrigerators not stocked/overloaded


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17. Strict stock rotation being observed


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18. Food containers sanitised before use


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


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Ambient Storage

1. Storage temperature is appropriate


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2. Is storage area well lit


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


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4. No open dried goods


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5. Food not stored near chemicals


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6. Date codes transferred to decanted food


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7. Strict stock rotation being observed


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8. No out of date dried goods identified


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Sanitisation

1. Adequate supplies of sanitiser available & used


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2. Correct application of sanitiser & staff appropriately trained


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


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4. Salad wash available & used


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


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Initial Food Preparation

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


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2. Disposable towels used to wipe down food surfaces


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3. Frozen food defrosted under refrigerated conditions


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4. Cold food refrigerated between preparation & service


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


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


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7. All food prepared with minimum delay


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Cooking & Reheating

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


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


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


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4. Blast chiller temperatures / time records available & completed


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5. If no blast chiller are hot foods chilled quickly


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Cold Storage

1. Display units not overloaded


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


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


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4. Buffets out for a Maximum time of 4 hours


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Hot Food

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


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2. Hot food display temperature kept above 63 deg C


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3. Hot food from display never reheated


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Temperature Monitoring Procedures

1. Probe wipes available


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2. Temperature test medium available in all refrigerators & used


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3. Probe used to check fridge & freezer temperatures


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


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5. Probe calibrated monthly & checks recorded


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6. Annual formal calibration & certification available


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7. Probe breakdown procedures in place


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8. Action taken for unsatisfactory product temperatures


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Food Service

1. Delays between preparation & service kept to a minimum


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2. Cold food refrigerated between preparation & service


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3. Adequate protection for display avoiding contamination


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4. Food covered where possible


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5. Display units cleaned & sanitised after use


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6. Display units cleaned & sanitised after use


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


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


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9. 4 hour rule taken into account


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10. Glass / crockery containers or other items avoided


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11. Glass breakage procedures understood & operated


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Loose Fittings

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


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


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3. No drawing pins on notice boards


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Wood, Packing Materials, Cloths, WireWool Etc.,

1. Wooden handled equipment not in use


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2. Crude outer packaging not on food preparation surfaces


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


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


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Complaints Procedure

1. Procedure understood & followed


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2. Customer comments book available


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3. Suitable replies to customers comments entered


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Personal Hygiene Standards

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


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2. Finger nails are short, unpolished & clean


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


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Bad Habits

1. Staff not eating or drinking in food rooms


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2. Staff not coughing / sneezing over food, etc


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


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Clothing

1. Clean protective over-clothing worn


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2. Over-clothing not worn outside work


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3. Personal clothing stored appropriately


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Hair

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


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2. Long hair properly tied back, including waiting staff


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Hand Washing

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


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


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3. Wash you hands now notices displayed in WC areas


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4. Bacterial soap provided at all wash hand basins


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5. Disposable paper towels provided & used to dry hands


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6. Only approved jewellery worn


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Maintenance

1. Defect reporting system in place


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2. System for auctioning urgent defects in place


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Pest Control

1. Pest control contract in operation


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


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3. Un-screened windows / doors kept closed


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4. No active infestation noted


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Food Sampling & Retention

1. Samples taken for each meal


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2. Correct foods being sampled


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


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4. Correctly labelled


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5. Kept for 14 days


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6. Stored frozen & segregated


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Food Hygiene Training

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


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2. Details recorded on personal training files


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


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Food Safety Policy Training

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


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


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3. Available for each member of staff


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4. Completed, dated, signed & up to date


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5. Food hygiene training given during induction


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Cleaning Schedule, Etc

1. Cleaning schedule on display & implemented


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2. Schedule monitored daily & checks recorded


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


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4. Deep cleaning records retained


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


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


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


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8. Photographic evidence available following extract duct deep cleaning


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Cleaning Standards

1. Utensils store age appropriate


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2. Cleaning equipment colour coded


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3. Floors & walls / floor / equipment junctions


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4. Wall surfaces to hand height (low level)


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5. High level areas (who's responsibility)


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


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7. Internal surfaces of refrigerators &freezers


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8. Refrigerator & freezer doors seals


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


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10. Food preparation surfaces, including chopping boards


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11. Cooking utensils


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12. Crockery


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13. Drink dispensers, ice machines & post mix machines


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14. Wash hand basins & sink units


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15. Overall effectivity


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Vending Machines

1. All drinks / food vending machines cleaned daily


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2. Hygiene record card inside (as appropriate)


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3. Sanitiser used to clean dispense areas


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