Hygiene Inspection Form

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 = %

 

SECTION B: FOOD STORAGE

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Foodstuffs covered/wrapped
4
Containers for foodstuffs clean
4
Foodstuffs stored off of the floor
3
Containers in good repair
3
Shelving clean
2
Foodstuffs correctly vacuum packaged
3
Correct food labelling
4
Stock rotation
4
Raw/cooked separation in refrigerators
4
TOTAL NUMBER OF POINTS
AVAILABLE
31
COMPLY
NOT
COMPLY
N/a
FOOD STORAGE = %

 

SECTION C: FOOD HANDLING/PERSONAL HYGIENE

ITEM
POINT
COMPLY
NOT COMPLY
N/a
One piece pens used in kitchen
1
Food deliveries/dispatch covered
3
Correct use of colour coded chopping
boards
3
Sanitizer use during preparation
4
Raw/cooked separated during food
preparation
4
Frequent hand washing
4
Hair tidy
3
No unhygienic habits
4
Disposable gloves used as appropriate
4
Clean uniform
3
Uniform satisfactory
3
Minimal jewellery
3
Clean non slip shoes
3
Frequent bathing
3
TOTAL NUMBER OF POINTS
AVAILABLE
45
COMPLY
NOT
COMPLY
N/a
FOOD HANDLING/PERSONAL HYGIENE = %

 

SECTION D: MAINTENANCE OF STRUCTURE

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Walls:

Good condition
Clean
Repairs reported

2
2
2
Floors:

Good condition
Clean
Repairs reported

2
2
2
Doors:

Good condition
Clean
Repairs reported

2
2
2
Ceilings:

Good condition
Clean
Repairs reported

2
2
2
Shelving/draws:

Good condition
Clean
Repairs reported

2
2
2
Lighting:

Good condition
Repairs reported

2
2
Ventilation:

Correct working order
Extraction ducts clean
Repairs reported

2
2
2
Drainage:

Correct working order
Repairs reported

2
2
TOTAL NUMBER OF POINTS
AVAILABLE
44
COMPLY
NOT
COMPLY
N/a
MAINTENANCE OF STRUCTURE = %

 

SECTION E: MAINTENANCE OF EQUIPMENT

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Equipment:

Cleaned and desinfected regularly
Correct working order
Defects reported

4
4
2
Food Use Sink:

Clean
Correct usage
Hot/cold water
Sign present
Disposable paper towels

3
3
4
2
2
Hand wash basin:

Clean
Correct usage
Hot/cold water
Sign present
Bactericidal soap
Disposable paper towels
Nailbrush clean/good condition

3
3
4
2
4
2
2
Ventilation:

Canopy interior clean
Canopy exterior clean
Filters clean
Adequate extraction

1
1
1
1
Waste bins:

Clean
Foot operated lid
Sufficient amount

1
1
1
Dishwasher:

Correct detergant
Wash cycle 49°C – 60°C
Rinse cycle 82°C – 88°C

4
4
4
Fridges:

Seals satisfactory
Clean interior
Clean exterior
Clean handles
Defrosted regularly
Defects reported

3
4
3
3
3
2
Freezers:

Seals satisfactory
Clean interior
Clean exterior
Clean handles
Defrosted regularly
Defects reported

3
4
3
3
3
2
TOTAL NUMBER OF POINTS
AVAILABLE
99
COMPLY
NOT
COMPLY
N/a
MAINTENANCE OF EQUIPMENT = %

 

SECTION F: COSHH

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Aware of COSHH requirements under
the food safety policy
4
Aware of non-food safe chemical
reqs. under the food safety policy
3
Safety data sheets available in
the kitchens
1
Correct dilution of chemicals
4
Chemical storage correct
4
Chemicals stored in correct labelled
containers
4
Use of correct personal protective
equipment with specific chemicals
4
TOTAL NUMBER OF POINTS
AVAILABLE
24
COMPLY
NOT
COMPLY
N/a
COSHH = %

 

SECTION G: CLEANING

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Correct use of chemicals
4
Equipment stored correctly
1
Mops disinfected
2
Brushes/pans clean
2
Clean as you go in action
4
Buckets emptied when not in use
1
TOTAL NUMBER OF POINTS
AVAILABLE
14
COMPLY
NOT
COMPLY
N/a
CLEANING = %

 

SECTION H: MANAGEMENT DUTIES

ITEM
POINT
COMPLY
NOT COMPLY
N/a
Corrective action/reliability
4
Provision of up to date HACCP
information
4
Intermediate trained staff carrying
out duties
3
Temperature logs
4
Understanding correct pest control
reporting procedures
2
First aid duties:

First aid box accessible
Blue waterproof plasters available in first aid box
1st aider location listed

2
4
2
Training:

All applicable staff attended/booked onto basic food hygiene course
Training records kept for basic food hygiene courses attended
All applicable staff attended/booked onto COSHH courses
Training records kept for COSHH courses attended
Intermediate food hygiene course for managers, chefs
Training records kept for intermediate training courses attended

4
3
4
3
4
3
TOTAL NUMBER OF POINTS
AVAILABLE
46
COMPLY
NOT
COMPLY
N/a
MANAGEMENT DUTIES = %

 

SECTIONS
TOTAL
NUMBER OF POINTS AVAILABLE
ITEMS
APPLICABLE
ITEMS
COMPLIED WITH
%
COMPLIANCE
A: Temperature Control
55
B: Food Storage
31
C: Personal Hygiene
45
D: Maintenance of Structure
44
E: Maintenance of Equipment
99
F: COSHH
24
G: Cleaning
14
H: Management Duties
46
TOTAL
358
Hygiene Inspection Form
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