EnglishInspection criteria
During the inspection, the officer will check the following three elements:
- Food Hygiene & Safety Procedures – how hygienically food is handled, how it is prepared, cooked, re-heated, cooled and stored, how contamination risks are prevented, if correct temperature control are in place and the standards of staff personal hygiene.
- Structural Compliance – the physical condition of the business including structure and equipment cleanliness and state of repair, layout, lighting, ventilation, pest control, waste management and other facilities.
- Confidence in management – how the business manages ways of keeping food safe, looking at processes, staff training and Hazard Analysis Critical Control Point (HACCP) based food safety system to ensure good hygiene is maintained.