Health & Safety, Food Hygiene, and more
Copyright SPTA 2009
Centre no- 50372
HABC Centre no 10117
Weekly Hygiene Inspection Sheet.
This is designed for use in small catering outlets and not for retail or manufacturing operations.The purpose of this checklist is that it is a prompt for the person in charge of the kitchen to physically check the standards being maintained. It’s a “belts and braces” approach I.e. A cleaning schedule will detail what should be cleaned and this checklist can be tailored to ensure that this work has been undertaken to a satisfactory standard. When I worked in the NHS we used a similar dual approach and it was a very useful way of monitoring standards and recording remedial action on a regular basis as it forces you to properly inspect what is there. Used in conjunction by management with a monthly check/review (see also SFBB pack) it is a valuable tool in ensuring that the cleanliness and hygiene on your premises are kept to a high standard
Monthly Inspection Sheet
As with the weekly check (i.e.not for retail or manufacturing operations) this will ensure that the procedures and standards of cleanliness and hygiene are checked by a member of the management team rather than by the staff actually responsible for carrying out these duties. Used in conjunction with the 4 weekly checks in the SFBB pack it can be a useful addition to your “Due Diligence” paperwork.
As with other documentation on this site it is up to you to check to see that it is fit for purpose on your own Catering premises. These are only intended to be used in England as other parts of the country and the rest of the world will have their own individual regulations and legislation.
These documents are “work in progress”, supplied free of charge and without any guarantee or warranty that they are suitable or fit for purpose for your particular business. For large organisations you should already have a properly configured H.A.C.C.P. system for all of your food operations and have set up a HACCP team with suitably experienced and qualified staff. For small catering businesses you may find that the Safer Food Better Business pack (SFBB, available free from the Food Standards Agency) is sufficient for your purposes. Please note that the regulations will differ in other parts of the UK i.e. Food temperature requirements in Scotland.
This is designed for use in small catering outlets and not for retail or manufacturing operations.The purpose of this checklist is that it is a prompt for the person in charge of the kitchen to physically check the standards being maintained. It’s a “belts and braces” approach I.e. A cleaning schedule will detail what should be cleaned and this checklist can be tailored to ensure that this work has been undertaken to a satisfactory standard. When I worked in the NHS we used a similar dual approach and it was a very useful way of monitoring standards and recording remedial action on a regular basis as it forces you to properly inspect what is there. Used in conjunction by management with a monthly check/review (see also SFBB pack) it is a valuable tool in ensuring that the cleanliness and hygiene on your premises are kept to a high standard
Monthly Inspection Sheet
As with the weekly check (i.e.not for retail or manufacturing operations) this will ensure that the procedures and standards of cleanliness and hygiene are checked by a member of the management team rather than by the staff actually responsible for carrying out these duties. Used in conjunction with the 4 weekly checks in the SFBB pack it can be a useful addition to your “Due Diligence” paperwork.
As with other documentation on this site it is up to you to check to see that it is fit for purpose on your own Catering premises. These are only intended to be used in England as other parts of the country and the rest of the world will have their own individual regulations and legislation.
These documents are “work in progress”, supplied free of charge and without any guarantee or warranty that they are suitable or fit for purpose for your particular business. For large organisations you should already have a properly configured H.A.C.C.P. system for all of your food operations and have set up a HACCP team with suitably experienced and qualified staff. For small catering businesses you may find that the Safer Food Better Business pack (SFBB, available free from the Food Standards Agency) is sufficient for your purposes. Please note that the regulations will differ in other parts of the UK i.e. Food temperature requirements in Scotland.
Weekly inspections
