Food Safety Checklists

Last Updated 8 February 2007

How we aim to help

Food safety checklists are intended to help food businesses manage better, by improving the checks they make. Laminated checklists and a pad of record sheets have been sent all groups of food premises in Breckland. They are intended to be used by food businesses to help them implement better safer food procedures which are now required by law.

Useful forms

You may amend the checklists as necessary to match your own business. A laminated checklist and pad of safe Food diary sheets is available on request.

Link to HACCP Pack (Hazarad Analysis and Critical Control Point) (pdf document, 163kb)

CH1 Safe Food Diary (High Risk) (pdf document, 48kb)

CH2 Safe Food Diary (Low Risk) (pdf document, 22kb)

CH3 Bed and Breakfast Premises not serving evening meals (pdf document, 42kb)

CH4 Catering Mobiles and Stalls (pdf document, 48kb)

CH5 Cold stores, warehouses, haulage depots, wholesalers, milk and other distributors, and bases for stalls and mobiles (pdf document, 42kb)

CH6 Grocers, Bakers Shops, Small Supermarkets and Garages selling open or chilled food (pdf document, 47kb)

CH7 Home Caterers including cake makers (pdf document, 46kb)

CH8 Hotels, Pubs, Clubs, Restaurants and Cafés (pdf document, 48kb)

CH9 Luncheon Clubs (pdf document, 42kb)

CH10 Outside Caterers (pdf document, 56kb)

CH11 Shops and Stalls selling wrapped low-risk foods only including Health Foods, Dried Foods, Sweets, Frozen Foods and Chemists, Off-licences, Greengrocers and Farm-gate Sales (pdf document, 44kb)