Wash basins are used only for hand washing.Any re-usable cloths are laundered or are cleaned and disinfected after use.All hand-contact surfaces such as taps, bin lids, and fridge doors are sanitised daily.All food-contact surfaces are cleaned and disinfected/sanitised using a food-grade sanitizer.All rooms where food and drink is stored or prepared are clean.Our staff understand our food safety management system and follow the good food handling practices set out in its safe methods and procedures.Our staff have received food hygiene training and/or adequate instruction and supervision and we have certificates or records to prove this.
We regularly review the safe methods of working.We record these checks in the Safer Food Better Business diary.We carry out regular checks to make sure that our controls are working.The food safety management system documents our safe methods to control the food safety hazards (bacterial, chemical or physical contamination) in our business for.We have a food safety management system, such as Safer Food Better Business, to ensure the production of safe food.You should be able to answer yes to each of these questions: This check list will help you know what points will be considered during an inspection and develop an action plan to ensure you get the best rating you reasonably can when your business is visited. Checklist for businesses to improve your score Recent changes to FHRS after inspectionsĤ.Checklist for businesses to improve your score.Guide Food Hygiene Rating Scheme Show all parts of this guide