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Food Safety Self-Inspection Checklist
Section 1: Your Premises
1. 1. Are your storage areas clean and tidy?
Yes
No
N/A
2. 2. Have you cleaned behind your equipment?
Yes
No
N/A
3. 3. Do you regularly check your premise for pests?
Yes
No
N/A
4. 4. Do you have a pest control system in place?
Yes
No
N/A
5. 5. Do your fridge and freezers have thermometers?
Yes
No
N/A
6. 6. Do you have separate sinks for hand washing and dish washing?
Yes
No
N/A
7. 7. Do you regularly maintain your equipment?
Yes
No
N/A
Section 2: Your Premises
1. 1. Do you have a HACCP food safety system in place?
Yes
No
N/A
2. 2. Do you have a cleaning schedule that is adhered to?
Yes
No
N/A
3. 3. Can you provide evidence of all your food safety procedures?
Yes
No
N/A
4. 4. Are all members of your staff fully trained?
Yes
No
N/A
5. 5. Do you cook and store food at the correct temperature?
Yes
No
N/A
6. 6. Do you use food probes and keep them clean?
Yes
No
N/A
7. 7. Do you follow the correct hand washing procedures?
Yes
No
N/A
8. 8. Do you store your raw food and ready-to-eat food separately?
Yes
No
N/A
Section 3: Food Safety Procedures And Practices
1. 1. Do you have a first aid kit on the premise?
Yes
No
N/A
2. 2. Do your staff change into protective clothing before arriving at work?
Yes
No
N/A
3. 3. Do staff wear a hair net or keep their hair back?
Yes
No
N/A
4. 4. Do you record your staff sickness?
Yes
No
N/A
5. 5. Do you have a stock control procedure in place?
Yes
No
N/A
6. 6. Have you got colour coded chopping boards?
Yes
No
N/A
7. 7. Do you have separate preparation areas for raw and ready-to-eat foods to prevent cross contamination?
Yes
No
N/A
8. 8. Do you follow safe thawing practices?
Yes
No
N/A
9. 9. Do you regularly check your toilets for soap and paper towels?
Yes
No
N/A
10. 10. Do you use single-use cloths?
Yes
No
N/A