Food Hygiene Inspection Checklist

 

  • A food hygiene inspection checklist can be as simple as a series of yes/no questions revolving around the implementation of the business’s HACCP plan and other food hygiene controls. It can be used during a review process to ensure that standards are being kept up to scratch, and to identify any areas where you may not be meeting hygiene standards. Equally, a hygiene inspection checklist can be used prior to an inspection by an Environmental Health Officer to review what will be covered on the inspection day and thus increase your chance of achieving the gold standard; a five-star food hygiene rating.

  • Food hygiene checklists should cover all areas which may be inspected. Each area will be constituted of several further checks. It is essential that all areas are of a satisfactory level as any discrepancies or failings will result in a poor food hygiene rating being awarded.

    Hygiene of food rooms and equipment

    This section will focus on ensuring the room itself is in good, hygienic condition and being well maintained. This means damaged equipment, appliances, and other features, such as sinks, and light fittings have either been repaired or replaced.

    Food storage

    How food is stored upon arrival is the predominant focus of this section. Are foods separated because of type and the risk associated with them. Question should also be raised here about the suitability of the refrigeration and freezer units.

    Food handling practices

    This will probably be the most important and thorough section in the whole checklist, with a host of questions enquiring whether safe food handling practices are being enforced. All staff will be under review and any deviation from safe handling practices must be flagged and rectified immediately.

    Personal hygiene

    Again, all staff members will be reviewable during this section. However, further questions will enquire as to whether sutiable faciltieis have been provided by the business owner, such as hand was sinks, and changing rooms if applicable.

    Pest control

    Making sure the space is pest proof is of utmost importance. As such focus during this section will turn to preventive measures such as fly screens. The business should also be examined for proof of pests during this section.

    Waste control


    Adequate waste control is essential to the cleanliness of any food business. Ample and separate waste space should be provided, whilst food unfit for consumption should be clearly labelled and be easily disposed of.

    Checks and record keeping

    All records must be accurate and valid. Proof of all checks, be they cooking temperature checks, equipment checks, or records of corrective action should be readily available on site. As a business owner you must be able to provide records when prompted during a health inspection. Failure to do so could have catastrophic impacts for your business.

  • Official inspections will occur be between every 6 months and two years, with higher risk businesses (those with lower previous ratings), and certain business types being visited more frequently. However, to keep on top of your food hygiene and ensure that any necessary alterations can be made to your plan, it is advised to complete the checklist during a once per month review.

    Leafe can send handy reminders to ensure you keep on top of your review processes, whilst also providing a safe and efficient means for the storing of all your hygiene related paperwork.

  • The checklist is for your eyes only. However, this does not mean that it is a process which can be put off or rushed. To be effective, the checklist and subsequent reviews you carry out must cover everything the Environmental Health Officer will be looking at on inspection day. Think of the checklist and each review as a mock exam. The aim is not to pass or fail, but to learn how to improve your performance, so when the time comes you are ready to achieve the best result possible.