Forms & Checklists
It is a legal requirement that all food sold for consumption to the consumer is safe ... legal requirements under the Food Hygiene (England, Scotland, Wales and Northern Ireland) Regulations 2006 means that you have to:
- Ensure your food and drink personnel are adequately trained in food safety
- Have a HACCP plan in place, which means you have identified all the hazards and controls, and you are recording controls on a daily basis
Environmental Health can inspect your property, at any reasonable time, without notice; they have the powers to
- Issue improvement notices
- Issue prohibition notices
- Initiate criminal proceedings
Scores on the Doors
Over 160 councils publish the results of every inspection and grade food safety standards; the results of these are available for all of your customers to see - if a high star rating is not gained, this could well lead to losing business.
Title | Description | Download | |
FS20.02 | Supplier List | Supplier List for Audit Records | |
FS21.02 | Supplier Audit | Audit/Self Assessment for Suppliers | |
FS22.02 | Food Delivery Checklist | Checklist for use by kitchen staff for deliveries | |
FS23.02 | Storage Temperature Checklist | Checklist for recording temperatures of fridges/freezers etc | |
FS24.02 | Hygiene Inspection | Checklist for full hygiene inspection of the kitchen | |
FS25.02 | Equipment Temperature | Record for checking temperature of food & equipment |