FoodSafe self-assessment checklist

The following table lists all those areas inspectors check when they do a visit.

Wash hand basins - Are they easily accessible? Is there hot and cold water? Is soap available? Are clean hand towels available?

Toilet facilities - Are they separate from food handling and storage areas? Is there ventilation?

Changing facilities - Do staff have somewhere to hang their outdoor coats when they get to work? Are there clean work clothes available?

Food waste - Is food waste stored properly? Is the bin area clean? Is there any sign of rats or mice in the area?

Washing food - If food is washed, is it protected from contamination from other raw food?

Lighting - Is there enough natural or artificial light? Are light tubes fitted with diffusers to protect them?

Drainage - Are drains clear? Are grilles needed and fitted? Are they in good condition?

Washing equipment - Is there a separate sink for washing equipment? Can you use it without contaminating foods that need washing?

Sickness policy - Do you and your staff know when you should not be in work? What are typical food poisoning symptoms? How long should you not handle food for after you’ve had food poisoning symptoms?

Ventilation - Are the kitchen and other food rooms properly ventilated? Does ventilation stop insect pests getting in? Is ducting cleaned properly? How often?

Personal hygiene - Do staff wash their hands often? Do staff wear jewellery? Should they? Are staff wearing a uniform or apron?

Pest control - Are rooms where food is handled pest proof? Do you have electronic fly killers in the right places?

Training & Supervision - Are all staff trained in food hygiene to a level appropriate for the work they do? Do you do any refresher training? How often?

Traceability - Can you identify where different ingredients have come from/ Are they clearly date marked? How often do you check?

Cleaning schedules/checklists - How often do you carry out a deep clean? When does equipment get moved? Are the right cleaning chemicals used? Are there clean clothes for staff to use? Do you have disinfectants and detergents? How should they be used?

General structure - Is the premises in good condition and repair? Are the floors easy to clean? Are there any gaps or cracks in the floor that should be properly sealed? Is lino in good condition, or does it need replacing? Are the walls easy to clean? Are ceramic tiles in good condition? Are some cracked or missing or need replacing? Is paint in good condition? Are there areas of flaking paint that need treating? Are ceilings easy to clean? Are suspended ceiling tiles in place and clean? Is paintwork in good condition? Are equipment surfaces in good condition? Are worktops easy to clean? Are the edges of melamine worktops sealed? Are windows closed or do they have insect screens fitted? Are the frames in good condition? Is paint flaking and needs replacing?

Purchase and receipt - Is the condition of the packaging and food checked? Is the date code checked? Is the delivery temperature checked? What should it be? Is there separation of raw and ready to eat food? How do you make sure your staff do this?

Storage - Are storage temperatures checked? How? What temperature should fridges run at? What about freezers? Is there separation of raw and ready to eat foods in storage? How is this achieved? Is this checked? What happens if food is stored incorrectly? How is the shelf life of food indicated? What happens if food is taken out of its packaging and put into other containers – how is the use by date recorded then?

Preparation - How long are high risk foods kept out of refrigerators during preparation? What is cross contamination? How is it controlled? How do you check staff take appropriate care?

Cooking - How are products checked to make sure they are cooked?

Cooling - What foods need to be cooled at your premises? How long does it take for foods to cool? Where are they placed while cooling? Are they protected form contamination?

Display, sale, hot and cold holding - How are hot foods kept hot? Are temperatures checked? What temperature should they be kept at? How are cold foods kept cold? Are temperatures checked? What temperature should they be kept at? Are any foods kept at ambient temperature? How long for? What time limits are in place for hot foods? What time limits are in place for cold foods?

Distribution from premises - Is there a take-away service from your premises? Do you deliver foods? Have temperatures at delivery been checked?

Food Safety Management System - Do you have a written food safety management system? Have you identified important points in the business where food safety checks should be carried out? Do you have written records of these important food safety checks? When was your written system last checked, to make sure it is still up to date? Are staff familiar with your system?