Use this HDC food safety inspection checklist to evaluate food premises across key areas, including premises details and business activities, documented HACCP systems, allergen management, cooking, hot holding, reheating and cooling practices, purchasing and receiving, distribution and storage, fridge and freezer condition and temperatures, preparation and separation of raw and ready to eat foods, cleaning and disinfection, dishwashing and sink use, pest control, staff training and personal hygiene, facilities such as hand basins, toilets, waste, drainage, lighting and ventilation, complex equipment, and FHRS risk rating. Capture evidence, records and corrective actions to support compliance and consistent inspections.
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