The Food Standards Agency Food Safety Checklist

5 Star Service and Hundreds of Happy Customers in:
Bedfordshire, Hertfordshire, Buckinghamshire & North London

Here at Area Pest Control we understand how overwhelming it can be to open a new business, manage the compliance and gain that coveted 5 Star Hygiene Rating. Let us guide you through the Safer Food Better Business folder step by step to ensure you give your business the best start.

Looking to achieve a food hygiene rating of 5?

Then download the food safety checklist and let us help guide you through everything you need to know. Once downloaded you can follow along with the video.

The checklist covers the key items and areas that will be checked during your food safety inspection.

This is important as your hygiene rating will be based on what is seen on the day, by going through the checklist with us now, you will be giving your business the best chance of achieving a 5 star rating.

If you answered no to a question, you must rectify the issue, this may mean adding in a process, training staff or installing an item of equipment, by working through the document and correcting any issues along the way you will boost your chances of gaining a higher score.

We are going to look at two of the questions from each section and explain how you can best prepare for any issues.

Hygiene of Food Room & Equipment:

This covers Rooms & Equipment, Food & Hand Contact Services, Cleaning Cloths & Cleaning Chemicals.

What the Environmental Health Officer is looking for:

  • Hand contact surfaces, work surfaces, the slicers, machine equipment, fridge and freezers handles, floors, etc, to be cleaned
  • A cleaning schedule to ensure regularly cleaning
  • The clean as you go method is being used by staff
  • Knowledge of contact time for each chemical that you use, and that the correct protocol in regards to cleaning chemicals is benign followed, to eliminate cross-contamination with food and the cleaning agent.

Are suitable BS EN cleaning chemicals available, stored correctly and cleaning methods

What the Environmental Health Officer is looking for:

  • Correct chemicals being used for the material of the work surface and that iit is BS EN approved
  • Cleaning bottles, to ensure the label on the outside relates to the chemical on the inside, Is the cleaning agent in its original container? If not the container should be clearly labeled with the brand name and stored liquid, to prevent accidental use.

Keynote:
Using chemicals in unlabeled or wrongly labeled  containers can cause a mark down from the officer.

Food Storage:

This covers Deliveries,  Ready-To-Eat Food Storage, Fridges & Freezers, High Risk Foods, Dried Goods

What the Environmental Health Officer is looking for:

  • Food deliveries from suppliers are stored correctly and promptly, making sure that foods are stored in the correct fridges and freezers.
  • High risk foods need to be date coded, making sure they are checked daily and rotated as required.
  • Food storage: For example dry goods are being stored in a suitable environment away from other foods and wet areas.
  • Pre-cooked ready to use foods are being stored in a covered container i.e Prawn Crackers, Popadums, Bread rolls etc.
  • Fridges and freezers to be regularly cleaned, defrosted and checked to ensure they are fully working and reaching temperature efficiently .

Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

What the Environmental Health Officer is looking for:

  • Foods separateration, especially raw foods that may contaminate other foods, that are kept in fridges and freezers. The standard rule of thumb is to store raw meat in separate units away from ready to eat food but if necessary you should keep raw meat, poultry and eggs below ready to eat food. The reason for this is so that the separation will avoid harmful bacteria spreading from one to the other.

Food Handling Practices:

This covers Ready to eat food Preparation, Separate utensil use, Separate staff to handle separate foods, staff handling food as little as possible, preparation of high risk foods, preventing contamination, food allergies, washing hands and clean utensils.

What the Environmental Health Officer is looking for:

  • Ready to eat foods are prepared in separate clean areas, the officer will be looking to make sure that cross contamination will not occur with raw foods, they will expect cooking utensils are not being used between ready to eat and raw foods unless disinfected and washed by hand or in a dishwasher.
  • Packaging used for ready to eat food is stored in a separate space and not handled by staff working with raw foods.
  • The use of colour coded equipment and that it is being used correctly, for example chopping boards.
  • High risk foods should be prepared in small batches and cooled as fast as possible after preparation before placing in the fridge, away from raw food and other origins of contamination.
  • Vegetables, fruits and salads  to be washed meticulously before preparing or use, except food that is labelled ready to eat.
  • Ready to eat foods to be stored separately on display and screened from the customer, ensure suitable clean utensils are available for self service.
  • Frozen foods to be defrosted safely to avoid the risk of poisoning
  • Controls to be in place to avert contamination by chemicals or foregin bodies
  • That staff are aware of food allergy hazards
  • Routine practices to make sure the staff wash their hands after handling raw food and before starting new tasks.
  • Separate probe thermometers to be used for ready to eat foods and foods that are cooking or chilling these must be thoroughly cleaned/disinfected before reusing

Personal Hygiene:

This covers if staff are fit to work and following hygiene rules, clean wash basins provided, hand washing and staff toilets hygienically clean and tidy.

What the Environmental Health Officer is looking for:

  • That staff are fit to work, that they have clean and suitable protective uniforms and are following personal hygiene procedures especially when hand washing.
  • Wash hand basins to be clean and have a source of hot water, soap. They must only be used specifically for washing hands and nothing else.
  • Hygienic hand drying stations, and is effective hand washing being completed by staff members regularly which should be observed also. Making sure that staff toilets and changing facilities are clean and tidy and observed regularly.

Are staff fit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

What the Environmental Health Officer is looking for:

  • Staff meticulously washing their hands before handling and preparing food
  • Employees wearing clean clothes for the preparation or cooking of food, rule of thumb is to change into a clean work uniform before starting work and not to wear these clothing items outside food preparation areas.
  • A change of apron after working with raw food to prevent contamination especially with foods such as Poultry, eggs or raw meat.
  • Staff to be fit for work meaning that they must not knowing have or be feeling any effects of an illness or disease that could cause a problem with food safety, this is to prevent the spread of harmful bacteria or viruses to the food.
  • Managers to be sending home any employees who have had diarrhoea and/or vomiting and informing them not to return to the workplace until they have recovered and show no signs for 48 hours.

Pest Control:

Proofing and free of pests, Maintenance of fly units, protect food from the contamination of pests

What the Environmental Health Officer is looking for:

  • Pest proofing works to prevent pests from entering the premises
  • Signs of pests within the food preparation, storage and serving areas
  • Suitable insect screens are installed to external doors and windows
  • Fly units are correctly placed and maintained
  • Assurance that food is completely secured from contamination by pests

Are premises pest proofed and free from any signs of pests?

What the Environmental Health Officer is looking for:

  • A schedule ensuring the premises is regularly checked and monitored for pest activity
  • Deliveries to be checked thoroughly for signs of pests that may have been brought in from the suppliers
  • External areas to be kept clear and free from waste, plant growth should be maintained and kept back from the buildingBins to have close fitting lids and are simple to hygienically clean and disinfect which should occur on a regular basis

Waste Control:

Are you storing waste correctly inside and out? Cleaning the bin refuse area, Unfit food storage and labelling.

What the Environmental Health Officer is looking for:

  • Waste in food rooms and bin stores is stored correctly and safely
  • Ensuring that food waste is kept correctly following procedures to keep it away from non waste foods.
  • The refuse area is clean and tidy to reduce the chance of cross contamination and attracting pests
  • Ensure food that is unusable is labelled and stored away from other foods to stop cross contamination and the passing of harmful bacteria from one food to another.

Is waste in food rooms stored correctly?

What the Environmental Health Officer is looking for:

  • That food waste is kept away from food preparation areas and the food itself
  • Waste to be stored in a closed container to make sure that no pests are to get to the food
  • Regular emptying of bins and disposal to the outside refuse area

Checks and Record Keeping:

Recording checks, Corrective action, Record sheets and Cross checking equipment time/temperature combinations

What the Environmental Health Officer is looking for:

  • Opening and closing checks are being carried out, recorded and signed off daily
  • Any corrective actions that have taken place to be recorded for evidence and that the action has been completed and the check completed
  • Record sheets to be up to date, reviewed and confirmed to ensure that the appropriate procedures are being followed
  • Proof that equipment is regularly cross check in regards to time/temperature combinations

Are all checks properly taken and recorded?

What the Environmental Health Officer is looking for:

  • Opening checks (see SFBB folder for list) to be recorded
  • Closing checks  (see SFBB folder for list) to be recorded
  • Corrective actions that have taken place to be recorded and the check completed

Review (4 weekly):

New suppliers, updated menus and new methods and equipment.

What the Environmental Health Officer is looking for:

  • An approved list of suppliers that is updated regularly
  • Menu updates to ensure information of ingredients and possible allergens are available to customer
  • New food handling procedures to be updated and recorded for future staff
  • Any additional new equipment training to be updated and recorded for future staff

Any new suppliers and approved list updated?

What the Environmental Health Officer is looking for:

  • Carefully chosen reputable suppliers
  • Suppliers that are registered with a local authority
  • The supplier has a food safety management system to ensure that the items supplied have been handled safely.
  • A record of what food products you have purchased and from where should be stored until you are certain the products that they refer to have been consumed without any issues.

Contact Area Pest Control today for advice, service and a solution to your pest problem.

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Why Area Pest Control?

As a pest control service provider, we offer bespoke, planned and contracted pest control solutions.

Efficient and effective pest control service with a fast and reliable response from trained specialists.

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All our pest controllers are BPCA certified and trained to resolve your pest issues safely, quickly and discreetly.

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Choose us for a professional, courteous and efficient service and to provide you with advice on prevention and control of pests.

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Innovative and bespoke solutions that resolve your pest problems quickly and effectively.

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We aim to ensure that every one of our customers is totally happy with the service received. 

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FAQs

How quickly will you respond to my problem and how soon can it be treated?

It is our priority to take emergency pest control calls as they come in. We endeavour to speak to you and reply to emails on the same day during our working hours.

Treatment response times can vary depending on the pest, this can often be the same day, whatever the pest problem we are here and ready to help. Call us now.

What does a visit to my premises involve?

Our pest control technician will first survey your premises in an attempt to ascertain pest entry points and the best location to start the treatment,

they will talk you through the process answering any questions you may have.

On completion of the visit, the technician will advise you on preventative measures and recommend proofing works to help prevent a recurrence where possible.

What pests do you treat?

We treat a wide variety of pests from rodents to insects to birds, the more common pests we incur daily are Rats, Mice, Pigeons, Bed bugs and Cockroaches.

Seasonal pests include Squirrels, Glis glis (Edible dormouse) Starlings, Wasps, Cluster Flies, Moths, Spiders, Carpet beetle, Ants and Fleas, this is not an exhaustive list so please call to discuss any pest concerns you have.

We also have a specialist pest control team for removing pests from under solar panels and prevent them from re-entering.

This includes removing Birds, Pigeons, Jackdaws and Squirrels that are nesting under solar panels.

How much are your services?

 The costs vary from pest to pest and location, to give some examples:

Wasp treatments from *£49.99

Rat and Mouse treatments from *£50.00

Ant treatment from *£60.00

For more information on our service and costs call now. 

*All prices are per visit and plus VAT

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