Hygiene Inspection

Hygiene Inspection

The hygiene inspection checklists will help you to keep your kitchen on the highest standards of cleanliness.

SECTION A: TEMPERATURE CONTROL

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Under counter fridge temps: < 8°C

Walk in fridge temps: < 8°C

4

4

Walk in freezer temps: > -18°C

Upright stand alone freezers: > -18°C

4

4

Hot holding food: > 63°C

Food temperatures probed

Probes wiped with sanitizer between each use

4

4

3

Hot holding food: < 8°C

Food temperatures probed

Probes wiped with sanitizer between each use

4

3

3

Under counter/walk in fridge temp records kept and up

to date

3
Thermometers in correct working order 3
Blast chiller records kept and up to date 3
Probes wiped with sanitizer between each use 3
Cooking time/temp records kept and up to date 3
Foodstuffs not left at ambient temperature for over 1˝

hours

4
TOTAL NUMBER OF POINTS AVAILABLE
55
COMPLY
NOT COMPLY
N/a
TEMPERATURE CONTROL = %

Example of a full Hygiene Inspection Form
Description for the Hygiene Inspection Form

Hygiene Inspection
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