Questionnaire - How does your business rate?

Here is a simple food safety test you can do on your business. These are the type of questions that an Environmental Health Officer or auditor might ask you.

Questionnaire

1. We keep food at the right temperature

Yes

We check the temperature of incoming food items

We calibrate the temperature gauges in our cold rooms and fridges

We store fresh items at or below 5°C and frozen food at or below −18°C

We rotate stock on a first in first out basis

We check the temperature of fridges and freezers twice a day

We cook food to the right temperature

We check hot and cold holding temperatures every two hours

We hold hot food at or above 60°C and cold food at or below 5°C

2. We prevent contamination

Yes

We wash raw fruit and vegetables

We store raw and cooked food separately

We use separate equipment for raw and cooked foods

We use single-use cloths instead of tea towels or rags

We use colour-coded cloths, buckets and mops for different cleaning tasks

Staff follow personal hygiene procedures

We control vermin

3. We follow personal hygiene procedures

Yes

Staff wash hands using an anti-bacterial soap and single-use paper towels

Staff report illnesses and do not work with food when sick

Staff wear the right uniform

Staff follow hygienic procedures when working with food

“How to wash your hands” charts & stickers are above hand wash stations

Hand wash stations contain no-touch taps and no-touch soap dispensers

4. We keep our workplace clean

Yes

We keep our work area and equipment clean

We use a sanitiser

We follow a cleaning schedule

5. We control vermin

Yes

We keep vermin out

Staff report all pest sightings

We use a professional pest control contractor