Hygiene Inspection Form Description

Hygiene Inspection Description

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

SECTION A: TEMPERATURE CONTROL

Fridge temperatures

Fridges ought to be at <+8°C, but it is good practice to maintain fridges at <5°C.

Freezer temperatures

Fridges ought to be at <-18°C.

Hot holding of food

Hot holding of food ought to be maintained at >+63°C (discard food if kept below +63°C for loner than 2 hours).

Cold holding of food

Cold holding of food ought to be maintained at <+8°C (discard food if kept above +8°C for loner than 4 hours).

Undercounter/walk in fridge temperature records kept up date

Records must be completed daily according to BLUE PUDDING food production protocols of all undercounter and walk in fridges.

Thermometers in correct working order

All thermometers kept in kitchen areas must be in correct working order and calibrated monthly.

Blast chiller records kept up date

Records must be completed daily according to BLUE PUDDING food production protocols for all foods placed within the blast chiller.

Cooking time/temperature records kept up date

Records must be completed daily according to BLUE PUDDING food production protocols for each batch of cooked food.

 

SECTION B: FOOD STORAGE

Food covered in correct containers with lids

Containers must be easily cleanable, free from damage, and suitable for the purpose.

Correct food labelling

All food must be labelled with the correct labels when in fridges for storage.

Stock rotation control

All foodstuffs displaying an older use by date must be used first. Daily checks should be carried out on all short life perishable foods in refrigerators and weekly examination of other foods. Remember the rule: "First in – first out"!

Raw/cooked separation in refrigerators

Always store raw meat on the bottom shelving. Never store raw and cooked products together in a refrigerator unless products are fully contained or covered to prevent cross contamination.

 

SECTION C: FOOD HANDLING/PERSONAL HYGIENE

Food deliveries/dispatch covered

All food deliveries/dispatches should be covered or placed in suitable containers.

Correct use of colour coded chopping boards

Ensure that all staff is aware of the correct colour coded chopping boards in use and that the correct boards are used at all times. Ensure that chopping boards are in a good state of repair and can be easily cleaned/disinfected.

Sanitizer use during preparation

Ensure frequent sanitation of food contact surfaces both before and after use. Ensure frequent sanitation of all hand contact surfaces.

Raw/cooked separated during food preparation

Cross contamination must be avoided. The preparation of raw materials must be in areas physically separated from cooking and post cooking areas. If in same preparation area, all surfaces and equipment should be thoroughly disinfected before use, and surfaces sanitised. Wash/change gloves before handling food or equipment, after using the toilet, in between handling raw and cooked food and after handling waste.

Equipment washed and disinfected

All equipment must be thoroughly cleaned and disinfected prior to and after each separate use, and in between contact with raw and cooked products.

Frequent hand washing

Wash hands before and after handling food or equipment, after using the toilet, in between handling raw and cooked food and after handling waste. Ensure that they are adequate numbers of wash hands signs in the kitchen area.

Hair tidy

Hair must be tidy and long hair must be tied back. If hair is loose, it must be placed in a hair net.

No unhygienic habits

Food handlers must have an absence of skin infections, clean hands, and short fingernails and no evidence of nail biting. Staff is prohibited from eating in the kitchen unless for tasting purposes only.

Disposable gloves used as appropriate

Change gloves before and after handling food or equipment and in between handling raw and cooked food.

Clean uniform

All staff should display clean uniforms.

Uniform satisfactory

Uniform should be for the purpose intended.

Minimal jewellery

The only rings allowed to be worn by food handlers are wedding bands. The only earrings allowed in the food preparation areas are back less sleeper type earrings.

Clean non slip shoes

All staff must be wearing clean non-slip shoes.

No outdoor clothing

No staff member or visitor should enter a food preparation area unless wearing suitable protective clothing. No outdoor clothing or garments such as keys should be stored in food preparation areas/drawers and cupboards.

Frequent bathing

All staff should ensure excellent personal hygiene routines.

 

SECTION D: MAINTENANCE OF STRUCTURE

Walls

Must be in good condition, easy to clean and where necessary disinfect. Free from ingrained dirt/grime. In case of repairs required contact technical services and ensure corrective action is carried out to damaged walls.

Floors

Must be in good condition, easy to clean and where necessary disinfect. Allow for adequate drainage. Free from ingrained dirt/grime. In case of repairs required contact technical services and ensure corrective action is carries out to damaged flooring.

Doors

Must be in good condition, easy to clean and where necessary disinfect. Free from ingrained dirt/grime. In case of repairs required contact technical services and ensure corrective action is carries out to damaged doors.

Ceilings

Must be constructed and finished to prevent the accumulation of dirt and reduced growth of undesirable moulds. In case of repairs required contact technical services and ensure corrective action is carried out to damaged ceilings.

Shelving

Ensure all shelving is free from accumulation of dirt. Ensure shelving is in good condition and cleaned and disinfected frequently.

Lighting

All lighting should be in correct working order to ensure that all employees can identify hazards and carry out tasks correctly. Adequate lighting also enables areas, which may require cleaning.

Ventilation

Ensure that all extraction units are in correct working order and that extraction ducts are clean and free from dust/grime. Contact cleaning services and ensure corrective cleaning action is carried out.

Skirtings

Skirtings must be clean and seals intact. Contact technical service in case of repairs required.

Switches/sockets

Ensure that all switches and sockets are in correct working order and in good repair. Contact cleaning services in case of repairs required.

Work surfaces

Ensure that all food contact surfaces are clean and in good repair.

Drainage

Drainage must be kept clean and in good working order/repair. It must be free from leaks and blockages. Ensure that all drainage channels and grease traps are regularly inspected and cleaned as frequently as necessary. Contact cleaning services and ensure corrective cleaning action is carried out.

 

SECTION E: MAINTENANCE OF EQUIPMENT

Food Use Sink

Clean

Ensure food sinks are cleaned, disinfected, and rinsed thoroughly in between different food uses.

Correct usage

Ensure that food use sinks are only used for food use and not for and washing or washing of equipment.

Hot/cold water

Ensure all sinks have both hot and cold running water at all time. In case of required repairs, contact technical services and ensure corrective action is carried out to the hot/cold water taps.

Sign present

Good practice to display signs informing of food use sink only.

Disposable paper towels

Ensure that all paper towel dispensers are full at all times and that there are bins with foot operated lids in the surrounding area.

 

Hand wash basin

Clean and correct usage

Ensure food sinks are cleaned, disinfected, and rinsed thoroughly at the end of each day or as required.

Hot/cold water

Ensure all sinks have both hot and cold running water at all time. In case of required repairs, contact technical services and ensure corrective action is carried out to the hot/cold water taps.

Sign present

Good practice to display signs informing of hand wash basin only. No equipment or food use allowed.

Disposable paper towels

Ensure that all paper towel dispensers are full at all times and that there are bins with foot operated lids in the surrounding area.

Bacterial soap

Ensure that soap dispensers are full and in correct working order at all times.

Nailbrush if present in clean/good condition

Nailbrushes are vehicles of contamination and they should be cleaned and disinfected frequently and at the end of each day.

 

Ventilation

Canopy interior clean

Ensure that canopy is cleaned using correct cleaning chemicals and is free from a build up of grease/grime.

Canopy exterior clean

Ensure canopy is cleaned using correct cleaning chemicals and is free from a build up of grease/grime.

Filters clean

Ensure that filters are clean and in correct working order. Contact technical services or applicable ventilation engineer for particular piece of equipment to renew/clean filters.

Adequate extraction

Ensure that the ventilation/extraction units are working and are used for their intended purpose.

 

Waste bins

Clean

Refuse must not be allowed to accumulate in a food room and should not be left overnight.

Foot operated lid

Employees must be reminded to close lids and wash hands immediately after handling waste.

Sufficient amount

Adequate number of bins provided for each area.

 

Dishwasher

Correct detergent

Employees must be informed what chemical should be used in machine dishwasher and the hazards associated with each chemical and provided with protective clothing for its usage.

Wash cycle 49°C – 60°C

Ensure that dishwashers are operating at the correct temperature using the dial on the front of the machine. Contact technical services should reading appear to be faulty.

Rinse 82°C – 88°C

Ensure that dishwashers are operating at the correct temperature using the dial on the front of the machine. Contact technical services should reading appear to be faulty.

 

Fridges

Seals satisfactory

Ensure that fridges are closed after use and that seals are in good condition. Contact technical services to repair damaged seals.

Clean interior

Ensure fridges are cleaned and disinfected daily, and that all shelving is free from dirt/grime.

Clean exterior

Ensure fridges are cleaned and disinfected daily.

Clean handles

Ensure that hand contact surfaces are cleaned and sanitised as frequently as possible to prevent cross contamination.

Defrosted regularly

Ensure that the defrost cycles are in correct working order.

 

Freezers

Seals satisfactory

Ensure that freezers are closed after use and that seals are in good condition. Contact technical services to repair damaged seals.

Clean interior

Ensure freezers are cleaned and disinfected daily, and that all shelving is free from dirt/grime.

Clean exterior

Ensure freezers are cleaned and disinfected daily.

Clean handles

Ensure that hand contact surfaces are cleaned and sanitised as frequently as possible to prevent cross contamination.

Defrosted regularly

Ensure that the defrost cycles are in correct working order.

 

Microwave

Operable

Contact technical service if in need of repair.

Clean interior

Clean microwaves inside with sanitizer at the end of each day and in between use as appropriate.

Clean exterior

Clean microwaves outside with sanitizer at the end of each day and in between use as appropriate.

 

Grill/toaster

Operable

Contact technical service if in need of repair.

Clean/carbon free

Ensure that grills are cleaned with correct cleaning chemicals /equipment. For correct cleaning chemicals ask steward.

 

Counters

Clean

Ensure that counters are at all times clean and that glass displays are free from grease/grime. Contact stewarding for correct cleaning chemicals.

Sealed to wall

Ensure that all seals are in good condition. Contact technical services should seals need repairing/replacing.

Clean legs/wheels

Ensure that wheels are tuned and cleaned frequently and that legs of counters are cleaned at the end of each day and as required using detergent and warm water and sanitizer.

 

Post mix gun

Clean

Ensure that post mix gun is clean.

Nozzle soaked daily

Soak nozzle in warm water and detergent daily and as required between uses.

Motor housing clean

Clean motor housing with sanitizer at the end of each day and as required.

 

Coffee machine

Operable

Contact technical service if in need of repair.

Clean facing controls

Clean facing controls with sanitizer at the end of each day and as required.

Clean behind/below unit

Tilt coffee machines and clean debris from behind and below them. Sanitize behind and below.

 

Bain maries

Operable

Contact technical service if in need of repair.

Clean interior

Clean bain maries inside with sanitizer at the end of each day and in between use as appropriate.

Clean exterior

Clean bain maries outside with sanitizer at the end of each day and in between use as appropriate.

 

Milk fridges

Clean interior

Clean milk fridges inside with sanitizer at the end of each day and in between use as appropriate.

Clean exterior

Clean milk fridges outside with sanitizer at the end of each day and in between use as appropriate.

Clean dispense

Clean dispense by removing and washing with detergent and hot water and then sanitising.

Defrost regularly

As required.

 

SECTION F: COSHH

Fully aware of COSHH requirements under the Food Safety Policy

Read and understood/implemented required action.

Fully aware of non food safe chemical requirements under the Food Safety Policy

Read and understood/implemented required action.

Safety data sheets

Safety data sheets accessible in nearby vicinity (i.e. chefs office.)

Correct dilution/use of chemicals

Understanding the correct dilutions foe chemical use and putting this into practice.

Staff aware of risks

Staff informed of chemical hazards and correct usage of chemicals. Contact stewarding for correct usage.

Chemical storage correct

Store all chemicals away from food preparation areas.

Chemicals stored in correct containers

Chemicals should be stored in manufacturers containers where possible. If not possible due to size of concentrated container, place in a safe and suitable container for that chemical.

Correct labelling of chemicals in containers

No chemicals should be stored in unlabelled containers. All containers must display what chemical and chemical name/safety data number is contained within the bottle.

Use of correct personal protective equipment for use with specific chemicals

Staff provided with personal protective clothing, which must be worn.

 

SECTION G: CLEANING

Schedules/records kept and up to date

If schedules in use

Correct use of chemicals

Aware of correct chemicals form stewarding and put this into use.

Equipment stored correctly

All cleaning equipment to be stored in correct rooms/cupboards.

Buckets emptied when not in use

Buckets emptied and disinfected at the end of each day. Buckets left empty when not in use.

Mops disinfected

Mops disinfected to the end of each day.

Brushes/pans clean

Clean pans and brushes at the end of each day or where necessary.

Clean as you go in action

Evidence of floor cleaning and regular use of sanitizers.

 

SECTION H: MANAGEMENT DUTIES

Corrective action/reliability

Ensure that all potential problems are acted upon as soon as they are identified. This will include notifying the relevant person, such as engineers/food safety etc.

Provision of up to date HACCP information

Intermediate food hygiene course for managers, chefs

All chefs/managers and supervisors should attend the intermediate food hygiene course.

Temperature logs

Ensure that temperature logs are completed and ready for collection every week.

Pest control

Understanding correct procedure for reporting signs of infestation.

First aid box accessible

Ensure that everyone knows where the first aid box is within the locality of where they work.

Blue waterproof plasters

Ensure that the first aid box is always replenished should items be used.

1st aider location

Ensure that everyone is aware where to find a first aider or doctor.

Basic food hygiene

All food preparation staff has to have induction training and to be nominated for basic food hygiene training.

Equipment training complete for each staff member

Ensure that hazard analysis and methods of use for each piece of equipment used in the kitchens has been completed, and that each staff member has been trained to use each piece of equipment.

Training records kept for courses attended

Records must be kept for all food preparation staff of courses attended and dates including COSHH training.

COSHH

All employees handling and using chemicals must receive COSHH training by the stewarding department.

Hygiene Inspection Form Description
4.8 (95.56%) 9 votes