1
Paperwork
Records
up to date
- Keep your food safety pack on site
- Fill in your diary every day
- Keep diary pages until the next inspection
Why? The officer checks how you manage food safety, not only how clean you are.
Inspections
Getting ready for an inspection
Be ready every day, not only when the inspector comes.
Clean HandsFood safety in your language
2
Temperatures
Fridge
5°C or less
- Check fridges and freezers at least once a day
- By law, chilled food must never be above 8°C
- Keep hot food at 63°C or above
Why? Germs can grow in food that is not kept cold or hot enough.
3
Cleaning
Clean and
disinfect
- Follow your cleaning schedule
- Use a disinfectant with BS EN 1276 or 13697 on the label
- Store chemicals away from food
Why? You must be able to prove that you clean well.
4
Staff
Trained
staff
- Train staff in hygiene and allergens
- Write down all training
- Staff must tell you if they are ill
Why? Staff need to know the rules and follow them every day.
On the day
Show your records.Answer questions honestly. Ask the officer what you can do better.
After
Fix problems quickly.The officer tells you what to improve. Make the changes and keep proof.