Self-Inspection Checklist for Food Premises

The Self-inspection Checklist for Food Premises helps you ensure a high food hygiene rating score by covering everything from premise checks to food policies.

Self-Inspection Checklist for Food Premises



Food Safety Procedures And Practices

1. Do workers change into protective clothing before work?


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2. Do workers keep their hair back and/or wear a hair net or hat?


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3. Do you have a first aid kit in the workplace?


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4. Do you keep staff sickness records?


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5. Do you have a stock control procedure?


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6. Have you got colour coded chopping boards?


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7. Do you follow safe thawing practices?


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8. Do you have separate preparation areas for raw and ready to eat foods to prevent cross contamination?


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9. Is there soap and paper towels in the toilets?


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10. Do you use single-use cloths?


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11. Are temporary food preparation areas kept in the same condition as permanent ones?


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Your Premises

1. Do you check your premises regularly for pests?


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2. Do you have a pest control system in place?


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3. Do you have separate sinks for dish washing and hand washing?


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4. Do you regularly clean behind equipment?


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5. Do your fridges and freezers have thermometers?


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6. Do you have clean and tidy storage areas?


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7. Do you maintain equipment regularly?


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Food Safety Management System

1. Do you have a food safety system in place (HACCP/SFBB)?


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2. Can you provide evidence of all your food safety procedures?


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3. Do you have a cleaning schedule?


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4. Do you cook and hold food at the correct temperature?


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5. Do you use food probes and keep them clean and calibrated?


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6. Are staff fully trained?


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7. Do you follow the correct hand washing procedures?


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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.

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