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 1½
hours |
4 |
|
|
|
| TOTAL NUMBER OF POINTS AVAILABLE |
55 |
COMPLY |
NOT COMPLY |
N/a |
| TEMPERATURE CONTROL = % |
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 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 = % |
