Food Hygiene Inspection Form

Food Hygiene Inspection Form

Please fill the form below

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Step 1

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Step 2

Hygiene of Food Rooms & Equipment:


	Yes	No	N/A
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 cleaning chemicals available and stored correctly and are proper cleaning methods used?

Food Storage:


	Yes	No	N/A
Are deliveries appropriately stored immediately?
Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?
Are foods in freezers covered?
Are high-risk foods date coded, codes checked daily and stock rotated?
Are freezers working properly?
Are fridges and freezers defrosted regularly?

Food Handling Practices:


	Yes	No	N/A
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?
Are wrapping and packaging used for ready-to-eat food kept in the clean area?
Is separate complex equipment provided for ready-to-eat food and is it located in the clean area?
Are high-risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?
Are adequate clean utensils available for self service?
Are frozen foods defrosted safely?

Personal Hygiene:


	Yes	No	N/A
Is staff lit 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 hand-washing by staff regularly observed?
Are staff toilets and changing facilities clean and tidy?

Waste Control:


	Yes	No	N/A
Is waste in food rooms stored correctly?
Is food waste stored correctly outside and is the refuse area kept clean?
Is unfit food clearly labeled and stored separately from other foods?

Checks and Record Keeping:


	Yes	No	N/A
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 regularly cross-checked?

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