NORTHUMBRIA UNIVERSITY
CATERING INSPECTION CHECKLIST
Premise/Location Name:
Date:
Yes No Actions
HEALTH & SAFETY MANAGEMENT
Policies
Risk assessments/Safe Working Procedures
Health surveillance requirements identified
Communication to employees arrangements in place
Recorded management weekly inspections
PREMISES
Any slip/trip hazards obvious
Premises in good condition, no defects
Lighting adequate all working
Noise levels acceptable (noise measuring required)
Window and doors all working
Floors and walkways clean/clear well marked out
Temperature and ventilation suitable and adequate
Gulley’s clean clear of any debris
Extraction units serviced regularly
FIRE SAFETY
Fire risk assessment up to date
Fire extinguishers in correct locations
Fire Safety Notices with clear instructions
Sufficient fire marshal’s
Staff aware of evacuation procedure and assembly points
Fire exit routes clear
STAFF WELFARE
Toilets/changing/washing/eating facilities available
1
NORTHUMBRIA UNIVERSITY
CATERING INSPECTION CHECKLIST
Premise/Location Name:
Date:
Yes No Actions
Area outside kitchen area to change from and store
outdoor clothing
HYGIENE
Hand wash facilities separate from food preparation areas
Soap or bactericide available
Hand drying facilities available
Procedure for hand washing/staff all trained
PEST CONTROL
Doors/window fly screens in place, intact
Electronic fly killers/ service and maintenance
Pest control periodic checks
FOOD SAFETY CHECK RECORDS
Goods received temperature monitoring records
Daily (2 hourly) refrigerator & freezer checks
Chilled and frozen storage temperature records
Monthly thermometer calibration
Cleaning/housekeeping schedule
ELECTRICAL SAFETY
Portable electrical equipment, tested recently/good
condition
Inventory of all electrical equipment up to date
Wiring checks up to date
GAS SAFETY
Gas safety cut off valve easily accessible and highlighted
Gas servicing up to date
Any LPG’s on premises (if yes contact health & safety)
2
NORTHUMBRIA UNIVERSITY
CATERING INSPECTION CHECKLIST
Premise/Location Name:
Date:
Yes No Actions
COSHH
All hazardous substances identified and risk assessed
Hazardous substances stored separate and in suitable
storage areas
All staff trained to use hazardous substances and materials
WORK EQUIPMENT
Correct type for purpose, ie.ladders, trolleys, hand tools
Equipment inspected regularly
Storage available for equipment when not in use
SIGNAGE
Suitable adequate health and safety signage
H&S Law poster displayed with up to date information
NOISE
Noise assessment required
MANUAL HANDLING
All manual handling tasks identified and assessed
All staff received manual handling training in last 3 years
Manual handling aids such as trolley available
FIRST AID ARRANGEMENTS
First aid kits and contact numbers for first aiders displayed
First aid kit fully stocked and stock in date
TRAINING
Any staff training needs identified since last inspection
All staff with the ‘Quality in Food Safety Manual’
ACCIDENT/INCIDENT REPORTING
Staff aware of reporting procedure
3
NORTHUMBRIA UNIVERSITY
CATERING INSPECTION CHECKLIST
Premise/Location Name:
Date:
Yes No Actions
Copies of accident reports kept
HAZARDOUS KITCHEN EQUIPMENT
Risk assessment for each piece of equipment
Training records for use of equipment
No modifications – for example, guards removed etc.
Maintenance and inspection schedule/records
Risk assessments and Procedures for young persons
PPE
All PPE in good condition and BS standard issue
Suitable storage for PPE
SUPPLIERS
Use of approved suppliers only
STORAGE
Food all lidded or rodent proofed
No food stored directly on floors
WASTE MANAGEMENT
All bins lidded and lined
All bins emptied as and when required
No waste/refuse stored in kitchen or service areas
Waste removed to skips and not left overnight
Cleaning of bins included on cleaning schedule/rota
No combustible waste/refuse to be stored close to buildings
OTHER
4
NORTHUMBRIA UNIVERSITY
CATERING INSPECTION CHECKLIST
Premise/Location Name:
Date:
Yes No Actions
