Food Safety & Hygiene Inspection

1. 1.

   Location

   Location

   Pick a location
2. 2.

   Date of inspection

   Date

   Date

Personal Hygiene

1. 3.

   Staff wash hands correctly and often

   Pass / Fail · 2 pts

   PassFailN/A
2. 4.

   Clean uniforms, hair tied back or covered

   Pass / Fail · 1 pt

   PassFailN/A
3. 5.

   No jewellery other than a plain band

   Pass / Fail · 1 pt

   PassFailN/A
4. 6.

   Sickness log up to date, no ill staff handling food?

   Yes / No · 2 pts

   YesNoN/A

Temperature Control

1. 7.

   Fridges at 5°C / 41°F or below

   Pass / Fail · 3 pts

   PassFailN/A
2. 8.

   Freezers at -18°C / 0°F or below

   Pass / Fail · 2 pts

   PassFailN/A
3. 9.

   Hot-held food at 63°C / 145°F or above

   Pass / Fail · 3 pts

   PassFailN/A
4. 10.

   Temperature logs complete for today?

   Yes / No · 2 pts

   YesNoN/A

Storage

1. 11.

   Raw food stored below ready-to-eat food

   Pass / Fail · 3 pts

   PassFailN/A
2. 12.

   All food covered, labelled and dated

   Pass / Fail · 2 pts

   PassFailN/A
3. 13.

   No out-of-date stock

   Pass / Fail · 2 pts

   PassFailN/A
4. 14.

   Dry store tidy, stock off the floor

   Pass / Fail · 1 pt

   PassFailN/A

Cleaning & Pest Control

1. 15.

   Food-contact surfaces clean and sanitised

   Pass / Fail · 2 pts

   PassFailN/A
2. 16.

   Cleaning schedule signed off?

   Yes / No · 1 pt

   YesNoN/A
3. 17.

   No evidence of pests

   Pass / Fail · 3 pts

   PassFailN/A
4. 18.

   Bins lidded and emptied regularly

   Pass / Fail · 1 pt

   PassFailN/A

Allergens

1. 19.

   Allergen information available for every item?

   Yes / No · 2 pts

   YesNoN/A
2. 20.

   Staff can explain the allergen procedure

   Pass / Fail · 2 pts

   PassFailN/A

Summary

1. 21.

   Overall hygiene rating

   Rating
2. 22.

   Photos of any issues

   Pictures

   Photos
3. 23.

   Corrective actions required

   Editor

   Notes
4. 24.

   Manager signature

   Signature

   Signature