Am I ready for my next inspection?

Tick what is already in place. Anything missing is listed below with what to do about it. This is not a hygiene rating prediction; the assessment is always the inspector's.

1. Hygienic food handlingSeparate equipment and areas are used for raw meat and ready-to-eat food.Core temperatures of cooked food are checked with a probe and recorded.Fridge temperatures are checked every day and are below 8°C (ideally 5°C or below).The 14-allergen information for every dish is accurate and up to date.

2. Condition of the premisesThere is a cleaning schedule and it is followed.The handwash basin has soap, hot water and a way to dry hands.Pest control is in place and sightings are recorded.Equipment and surfaces are sound, clean and easy to clean.

3. Management and recordsThe diary is up to date, with opening and closing checks ticked and signed every day.The 4-weekly review has been done.Safe methods are completed and the kitchen really works that way.Staff training records are ready, and staff know to stay off work for at least 48 hours after diarrhoea or vomiting.

0 of 12 in place

Based on FSA guidance. This page does not save or send anything.

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