Hygiene Checklist for Food Industry

Are the equipment and food rooms kept clean, tidy, and well-maintained?

Are all food and hand contact surfaces cleaned and disinfected regularly?

Are single-use cloths used, with the right cloth used for the right job?

Are food pest prevention steps in place and followed?

Is food properly protected from the risk of pest contamination?

Are suitable fly screens fitted where necessary?

Are insectocutors properly maintained if provided?

Are food preparation areas cleaned and disinfected regularly?

Are suitable cleaning chemicals used?

Is the dishwasher in good working order and serviced regularly?

Is separate complex equipment provided for ready-to-eat food and located in a clean area?

Is there good temperature, lighting, and ventilation on the premises?

Are deliveries stored immediately?

Is raw and ready-to-eat food separated in the fridge/freezers and prepared separately?

Are dried goods stored correctly?

Is all food covered?

Is all food correctly labeled, including expiry dates and date codes?

Are fridges and freezers working correctly, with temperatures tested and defrosted regularly?

Are utensils kept separately for ready-to-eat foods, and is wrapping/packaging kept clean?

Is color-coded equipment provided and used?

Is high-risk food prepared in small batches?

Are vegetables, fruit, and salads trimmed and washed thoroughly?

Are frozen foods defrosted safely?

Are cross-contamination procedures in place?

Are staff aware of food allergy hazards?

Is the temperature probe disinfected between uses?

Are cleaning schedules in place?

Is a Food Safety Management system in place, e.g. HACCP?

Is evidence of food safety procedures provided?

Are records up to date and checked regularly?

Do staff have appropriate food safety training, and is it refreshed or completed for new starters?

Are written records of training, cleaning, HACCP, changes, checks, inspections, and audits in place?

Are personal hygiene practices in place, with all staff aware of and following them?

Do staff clean as they go?

Are handwashing practices followed, and are all basins provided with soap, drying equipment, and hot water?

Are first aid kits in place and up to date?

Is PPE provided and used correctly?

Are staff changing facilities and toilets clean and tidy?

Is staff sickness recorded?