6 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES

SC5 – Hygiene Inspection Checklist

Simple checks of the premises which should be carried out by the Proprietor or Manager regularly*

Satisfactory
Yes No Details of Action Taken
Hygiene of Food Rooms & Equipment
Are food rooms and equipment in good condition and well maintained?

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

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

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

Are suitable BS EN approved cleaning chemicals available and stored

correctly and are proper cleaning methods used?

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

Food Storage
Are deliveries appropriately stored immediately?

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

and freezers?

Is food in fridges/freezers covered?

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

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

Is outer packaging removed from ready-to-eat food before being placed

into a *clean area?

Are freezers working properly?

Are fridges and freezers defrosted regularly?

Food Handling Practices

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

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?

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

Do separate staff handle ready-to-eat food or are controls being

followed to ensure staff change clothing and wash hands before
handling ready-to-eat food.

Is separate **complex equipment provided for ready-to-eat food and is

it located in the clean area?

Are staff handling food as little as possible? eg Using tongs

If colour coded equipment is provided (e.g. utensils, chopping boards),

is it correctly used?

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

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

Are vegetables/fruit/salads/ trimmed and washed thoroughly before

use unless labelled as ‘ready-to-eat’?

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

customers?

Are adequate clean utensils available for self service?

Are frozen foods defrosted safely?

Are controls in place to prevent contamination by chemicals/foreign

bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?

ISSUE 7 APRIL 2019

 SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 7

Satisfactory
Yes No Details of Action Taken
Food Handling Practices continued
Are staff aware of food allergy hazards?

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

Is a separate probe thermometer used for ready-to-eat foods and

properly cleaned/disinfected before use?

Personal Hygiene
Are staff fit to work, wearing clean, suitable protective clothing and
following personal hygiene rules particularly hand washing?

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

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

Are staff toilets and changing facilities clean and tidy?

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

Where necessary are external doors/ windows fitted with suitable

flyscreens?

Are insectocutors (if provided) properly maintained?

Is food properly protected from risk of contamination by pests?

Waste Control
Is waste in food rooms stored correctly?

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

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

Checks and Record Keeping

Are all checks properly taken and recorded?

Has appropriate corrective action been taken where necessary?

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

Are equipment time/temperature combinations (page 44) regularly

cross-checked?

Review (4 weekly)
Any new suppliers and approved list updated?

Any new menu items and steps in Safe Catering updated?

Any new food handling methods or equipment and steps in Safe

Catering updated?

*A ‘clean area’ is a room or an area within the food premises where only ready-to-eat foods are handled. No raw foods can be handled
here. The clean area might be fixed in the same location on a permanent basis or may be set up on a temporary basis following a
thorough cleaning and disinfection process of the entire area. A temporary clean area should include clean storage facilities for storing
equipment and packaging when the temporary clean area is not in use.

**Complex equipment is the term given to those items of equipment that can be very difficult to clean. This may be because it is hard to
access all parts of the equipment or because it is made up of a number of small parts and surfaces which may not be smooth or easy to
clean. For these reasons complex equipment provided for use on ready-to-eat food should not be used for raw food.

Name:..................................... Position:.................................... Signed:................................... Date:....................

*Tick frequency checks carried out by proprietor or manager

Weekly Fortnightly Monthly

ISSUE 7 APRIL 2019