Self Assessment Checklist
SELF ASSESSMENT CHECKLIST
This is an example of a checklist you can use to ensure you are producing safe food. It will help you monitor standards and identify and prioritise areas that require attention. You will also be demonstrating a proactive approach towards complying with food hygiene legislation and your business is more likely to be compliant when we visit to inspect.
Some key review questions:.
Food Safety Management System [FSMS]:
1. Have you got documented procedures to ensure you produce safe food, eg.Safer Food Better Business
2. Do your employees understand the system to ensure that it is implemented correctly?
3. Have they been trained in these ways of working?
4. Do you keep records to ensure the system is followed?
5. Are any daily checks up to date, eg. temperatures ?
6. Have any changes occurred which would need an update to your system, eg.new equipment, change of menus?
7. Is monitoring done and action undertaken when something goes wrong?
8. Have you a scheduled system review?
Personal Hygiene:
1. Are all staff trained in good personal hygiene?
2. Are staff aware of “fitness to work” and that any symptoms of vomiting and diarrhoea must be reported to management immediately?
Training:
1. Are staff who handle food appropriately trained , instructed and supervised?
2. Do you keep training records?
3. Does the FBO know how to use a food safety management system?
4. How do you identify the training needs of your staff?
Structure:
1. Are all floors, walls, ceilings, doors and food contact surfaces (including equipment) in a good state of repair, easy to clean and disinfect?
2. Do your washbasins have hot and cold running water, soap and materials for hygienic drying?
3. Do you have adequate facilities (with hot and cold running water) for both cleaning equipment/utensils and also the washing of food?
4. Are sinks clearly signed as to their use, e.g. hand wash only, food use only?
5. Do you have suitable and sufficient ventilation (either natural or mechanical)?
Cleaning:
1. Do you have a written cleaning schedule which includes details of what products to use and how often?
2. Do you clean as you go?
3. Are you using a sanitiser?
4. Are you aware of any contact times for sanitisers?
5. Do you use a clean, dry cloth (preferably paper) when sanitising.
6. Who is responsible for monitoring the standard of cleaning)?
7. Are cleaning chemicals used correctly in accordance with the manufacturers guidelines?
8. Do you store your chemicals and cleaning equipment in a safe area away from food storage or production?
9. Do you have colour coded equipment for clean and dirty areas?
Temperature Control:
1. Are procedures in place to monitor temperatures:
-in all cold storage unit i.e. refrigerators, freezers, walk in chillers etc?
-of cooked, re heated and hot held food?
2. Are staff aware of what temperatures must be achieved to ensure food safety?
3. Are staff aware of what action must taken the required temperature is not reached?
4. Do you keep temperature records to prove checks are done and equipment is working properly?
5. Do you have a system in place for calibrating your probe thermometer?
Storage/Stock Rotation:
1. Do staff follow manufacturers instructions about storage?
2. Do you ensure that all high risk food (with use by dates) are checked on a daily basis before work commences and those with expired dates are removed from use and safely disposed of?
3. Do you have a safe system, e.g. date coding for ensuring that the oldest food is used first?
Pest Control:
1. Do you carry out pest control checks (internal and external)?
2. Do staff know what to do if they find infestation by rodents, insects?
3. Do you check the uv tubes in your flykiller?
4. Do you have fly screens at openable windows or doors?
5. Do you have a pest control contract with a reputable company?
6. Do you act on any recommendations made, eg. cleaning, proofing?
Cross Contamination:
1. Are all food contact surfaces sanitised before use?
2. Is all food kept covered?
3. Is ready to eat food stored above raw food? (Alternatively separate refrigerators for raw and cooked food may be used.)
4. Are disposable cleaning cloths used? If not, how do you ensure that re usable cleaning cloths are sterilised between uses?
5. Do you use colour coded chopping boards, knives and other equipment for raw and ready to eat foods?
6. Do you use separate work areas for raw and ready to eat foods?
7. Do you wash fruit and veg?
Waste:
1. Are all waste bins emptied at the end of each shift/day?
2. Do you have a reputable contractor to remove your trade waste (including oil)?
3. Are external areas and bins clean