Forms home Food premises inspection form 1Officer2Establishment information3Business details4Training5Receipt of goods6Chilled/Frozen storage7Ambient storage/Stock control8Defrosting9Preparation and processes10Cooking11Cooling12Reheating13Cold display hot display14Transport/delivery15Personal hygiene/Washbasins /WC16Pest control/Pest proofing17Cleaning structure/repair equipment18Ventilation19Food waste/refuse20Feed stuffs21Food safety management system22Records seen on site23Food standards24Non prepacked food25Allergen information26Pre-packed for direct sale (PPDS) - labelling27Distance selling of PPDS28Pre-packed for retail29Traceability30Imported foods on premises. POAO (N.B Caterers exempt)31Health & safety32Notes33New food hygiene intervention rating34Justification for food hygiene rating score35Food Standards Officer's DetailsName of the officer(Required) Officer's email address(Required) Date of inspection(Required) DD slash MM slash YYYY New business - Food registration completed Yes No Primary authority agreement Yes No PA Inspection plan Yes No N/A Establishment informationName of food business Post codeFind addressSelected address Please enter the Post code and click on Find address to pick an addressPhone numbers Email address Opening times Number of staff0 of 3 max characters Food business operator Ltd Co. Plc. Partner Sole Trader Other If other, please specify(Required) Business detailsRegistered business name0 of 400 max characters Post code of Registered officeFind addressSelected address Please enter the Post code and click on Find address to pick an addressPerson(s) In control E.g. Active Director, Manager Person(s) interviewed Business type (Description) Vulnerable group ? Yes No No. of meals served including snacks 0-50 51-100 101-150 151-200 200+ Languages0 of 60 max characters Does the food business undertake any of the following ? Handle Raw + RTE foods Pre-packed foodstuffs only Lightly cooked meat products (burgers/steak tartare/carpaccio) Vacuum Packing/MAP/Sous-vide Distribute outside of area Fish to be eaten raw/almost raw TrainingTraining Manager/Supervisor level Level 2 Training in SFBB Safe Methods: Training in HACCP-based procedures N/A Other (please state) If other, please specify(Required) Employees Supervision Instructed Trained Receipt of goodsDelivery details0 of 50 max characters Expiry dates checked Yes No Visual checks : Quality Yes No Temp checked Yes No Chilled/Frozen storageChilled/Frozen storage details0 of 300 max charactersSeparation of raw/cooked Yes No Food covered Yes No Food dated/labelled Yes No Temps – monitored Yes No Recorded Yes No Ambient storage/Stock controlAmbient storage/Stock control details0 of 300 max charactersCovered/lidded Yes No Off floor Yes No Any off-site storage Yes No Dates on own products? Yes No FIFO used Yes No DefrostingDefrosting details0 of 300 max charactersFood defrosted in refrigerator Yes No Food defrosted at ambient Yes No Food defrosted under cold running water Yes No Food defrosted in microwave Yes No Preparation and processesPreparation and processes details0 of 300 max charactersVacuum packers; slicers; mincers not to be dual-used with rte.foodsSeparation of raw/cooked during preparation Yes No Coloured boards Yes No Colour coded utensils Yes No Clean & disinfect after raw meat preparation Yes No Minimise times at ambient Yes No Satisfactory handling practices Yes No CookingCooking detailsCore temps – monitored Yes No Recorded Yes No Cooling Cooling details90 min rule explained Yes No Adequate space for cooling Yes No Protection against contamination Yes No ReheatingReheating details0 of 300 max charactersCore temps – Monitored recorded Yes No Cold display hot displayCold display/hot display details0 of 300 max charactersTemps – Monitored Yes No Recorded Yes No Transport/deliveryTransport/delivery details0 of 300 max charactersTemp controlled delivery vehicle Yes No Cool boxes/ice packs used Yes No Temps monitoring Yes No Recorded Yes No Personal hygiene/Washbasins /WCClean PPE clothing Yes No Disposable aprons used for raw prep Yes No PPE laundered Yes No Food handlers wearing jewellery Yes No WHB Hand drying Hot water Soap Evidence of smoking Food handlers washing hands WC's Clean Soap Hand drying Hot Water Ventilation and lobby if applicable Pest control/Pest proofing Pest control/Pest proofing0 of 400 max charactersEvidence of pests Yes No Contract Yes No Cleaning structure/repair equipment Cleaning structure/repair equipment condition lighting sinks/washing facilities0 of 300 max charactersCleaning schedule available and followed Yes No Disposable cloths in use Yes No Re-useable cloths used (how cleaned?) Yes No Satisfactory standard of cleanliness Yes No Separate food/HWB Yes No Disinfectant/sanitiser used BS EN 1276 or BS EN 13697 Yes No Contact times known and followed Yes No Ventilation Mechanical/Natural cleanliness0 of 300 max characters Food waste/refuseTrade waste/contracter0 of 50 max characters Waste Oil0 of 50 max characters Feed stuffsFood goes to animal feed Yes No Details of contactor/destination of feed0 of 50 max characters Food safety management system Type of procedures HACCP-based SFBB None Other (state) Compliance with pre-requisites will control food hazards / simple checksIf other, please specify Assessment of what can go wrong & awareness of important areas to focus on to prevent hazards? (Adequate controls to prevent cross contamination/FSA guidance? Cooking? Cooling?) Yes No If no, please specify(Required)0 of 50 max characters Physical checks in place to ensure hazards controlled? Yes No If no, please specify(Required) Actions in place if something goes wrong? Yes No If no, please specify(Required)0 of 50 max characters Procedures verified/reviewed and kept up-to-date? Yes No If no, please specify(Required)0 of 50 max characters Records & documents to demonstrate procedures in place and working? Yes No If no, please specify(Required)0 of 50 max characters Review/update required? Yes No Records seen on sitePlease select records seen on site Fridge/Freezer temperatures Cooked food temperatures Hot holding food temperatures Food probe calibration checks Cleaning schedule Delivery checks Maintenance Internal audits External audits Training records Pest control records SFBB Diary opening/closing checks Food standardsPerson responsible for labelling0 of 50 max characters Person responsible for recipes0 of 50 max characters Non prepacked food Nature of claimHomemade Yes No Organic Yes No Fresh Yes No Vegan Yes No Vegetarian Yes No Gluten - Free Yes No Kosher/Halal Yes No Health claims Yes No Allergen informationHow is allergen information provided? Allergen matrix Yes No Menu/ Chalkboard Yes No Signposting Yes No Verbally via staff Yes No Is genetically modified oil used (requires a notice) Yes No Pre-packed for direct sale (PPDS) - labellingLabelling of PPDS food which falls under PPDS (please state):0 of 50 max characters Name of food Yes No Description of food Yes No List of full ingredients Yes No Allergens highlighted in bold Yes No Distance selling of PPDSVia telephone Yes No Via website Yes No Is allergen information provided before purchase throughWebsite Yes No Menu Yes No Orally Yes No When food is delivered, is allergen information provided in writing throughAllergen stickers on food containers Yes No Leaflet Yes No Pre-packed for retailDoes the shop sell food from outside the UK Yes No Is the labelling in english Yes No Are the labels over stickered in english Yes No Is the business packing their own products Yes No Comments (additives, supplements, health marks, nutrition information, QUID, training, public analyst, dates, instructions of use) :0 of 400 max characters TraceabilitySystem in place Yes No Receipts Yes No Imported foods on premises. POAO (N.B Caterers exempt)Do they import? Yes No POAO details: Yes No Samples taken Yes No Number of samples taken0 of 50 max characters Raw fish / meat on site Yes No Health & safetyMatters of Evident Concern? Yes No If matters of evident concern, please specify(Required) Possible areas to consider Lifting Equipment – including FLT’s and hoists?0 of 100 max charactersElectricity – Installation and equipment. Wiring is sound, damaged sockets or plugs, multi adaptors used? Equipment Safe – guarding, CE marking, appropriate use and training given? Gas – orange flame, smell of gas, non-mains gas suitable storage, CO risk? Slips, trips and falls – trailing wires, inappropriate floor covering, mopping procedures, stair construction? Working at Height – barriers or guarding required, ladder usage? Manual Handling – safe accessibility, appropriate weight, lifting aids required? Workplace transport – pedestrian and vehicle separation? Asbestos – register and/or control? NotesNotes0 of 800 max charactersPlease upload photos (Maximum of 10) Drop files here or Select files Max. file size: 10 MB, Max. files: 10. New food hygiene intervention ratingType and method of food handling (5:10:30:40)Please enter a number less than or equal to 99.Method of processing high risk foods (0:20)Please enter a number less than or equal to 99.Consumers at risk (0:5:10:15)Vulnerable group (0:22)Food hygiene and safety (0:5:10:15:20:25)Structure including cleaning (0:5:10:15:20:25)Confidence in management (0:5:10:20:30)Please enter a number less than or equal to 99.Significance of risk (0:20)Please enter a number less than or equal to 99.Total Justification for food hygiene rating scoreFood hygiene and safety0 of 500 max charactersStructure including cleaning0 of 500 max charactersConfidence in management0 of 500 max charactersActions required following inspection HEPN HIN Warning Letter Fire Authority referral AES Verbal advice NFA Do you need to revisit? Yes No FHRS sticker left on site Yes No Comments0 of 500 max characters Food StandardsRisk to consumer and/or other businesses (0:10:20:30)0 of 2 max characters Extent to which the activities of the business affect any hazard (0:10:20:30)0 of 2 max characters Ease of compliance (0:10:20:30)0 of 2 max characters Consumers at Risk (0:5:10:20)0 of 2 max characters Level of (current) compliance (0:10:40)0 of 2 max characters Confidence in management/Control systems (0:10:20:30)0 of 2 max characters Total
