Food Safety Checklist

Hygiene of Food Rooms & Equipment

• Yes
• No
• N / A

Are food rooms and equipment in good condition and well maintained?

• Yes
• No
• N / A

Are food rooms clean and tidy and do staff clean as they go including difficult areas?

• Yes
• No
• N / A

Is equipment easy to clean and kept in a clean condition?

• Yes
• No
• N / A

Are all food and hand contact surfaces e.g. work surfaces, slicers, fridge handles, probe thermometers, in good condition and cleaned/ disinfected regularly?

• Yes
• No
• N / A

Are suitable BS EN app oved cleaning chemicals available and stored correctly and are proper cleaning methods used?

• Yes
• No
• N / A

Are separate cleaning cloths used in clean areas? If they are re-used are they laundered in a boil wash?

• Yes
• No
• N / A

Are deliveries appropriately stored immediately?

• Yes
• No
• N / A

Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

• Yes
• No
• N / A

Is food in fridges/freezers covered?

• Yes
• No
• N / A

Are high risk foods date coded, codes checked daily and stock rotated?

• Yes
• No
• N / A

Are dried goods stored correctly e.g. in a suitable room, off the food, in covered containers?

• Yes
• No
• N / A

Is outer packaging removed from ready-toeat food before being placed into a *clean area?

• Yes
• No
• N / A

Are freeze s working properly?

• Yes
• No
• N / A

Are fridges and freezers defrosted regularly?

• Yes
• No
• N / A

Are ready-to-eat foods prepared in separate clean areas?

• Yes
• No
• N / A

Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher? Is the dishwasher in good working order and regularly serviced?

• Yes
• No
• N / A

Is wrapping and packaging used for readyto-eat food kept in the clean area?

• Yes
• No
• N / A

Do separate staff handle ready-to-eat food o a e controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food.

• Yes
• No
• N / A

Is separate **complex equipment provided for ready-to-eat food and is it located in the clean area?

• Yes
• No
• N / A

Are staff handling food as little as possible? e.g. Using tongs

• Yes
• No
• N / A

If colour coded equipment is provided (e.g. utensils, chopping boa ds), is it correctly used?

• Yes
• No
• N / A

Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

• Yes
• No
• N / A

Is food cooled as quickly as possible away from raw food and other sources of contamination?

• Yes
• No
• N / A

Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labelled as ‘ready-to-eat’?

• Yes
• No
• N / A

Are ready-to-eat foods kept separate on display and screened from customers?

• Yes
• No
• N / A

Are adequate clean utensils available for self-service?

• Yes
• No
• N / A

Are frozen foods defrosted safely?

• Yes
• No
• N / A

Are controls in place to prevent contamination by chemicals/foreign bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?

• Yes
• No
• N / A

Are staff aware of food allergy hazards?

• Yes
• No
• N / A

Are controls being followed to ensure staff wash hands after handing aw food and before touching surfaces, such as the cash register?

• Yes
• No
• N / A

Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

• Yes
• No
• N / A

Are staff ft to wo k, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

• Yes
• No
• N / A

Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

• Yes
• No
• N / A

Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

• Yes
• No
• N / A

Are staff toilets and changing facilities clean and tidy?

• Yes
• No
• N / A

Are premises pest proofed and free from any signs of pests?

• Yes
• No
• N / A

Where necessary are external doors/ windows fitted with suitable fly screens?

• Yes
• No
• N / A

Are insectocutors (if provided) properly maintained?

• Yes
• No
• N / A

Is food properly protected from risk of contamination by pests?

• Yes
• No
• N / A

Is waste in food rooms stored correctly?

• Yes
• No
• N / A

Is food waste stored correctly outside and is the refuse area kept clean?

• Yes
• No
• N / A

Is unfit food clearly labelled and stored separately from other foods?

• Yes
• No
• N / A

Are all checks properly taken and recorded?

• Yes
• No
• N / A

Has appropriate corrective action been taken where necessary?

• Yes
• No
• N / A

Are record sheets up-to-date, checked and verified?

• Yes
• No
• N / A

Are equipment time/temperature combinations regularly cross-checked?

• Yes
• No
• N / A

Any new suppliers and approved list updated?

• Yes
• No
• N / A

Any new menu items updated?

• Yes
• No
• N / A

Any new food handling methods or equipment updated?

• Yes
• No
• N / A