FOOD HYGIENE SELF ASSESSMENT QUESTIONNAIRE

For Lower Risk Food Premises

 

Name of Premises: Upton-by-Chester Village Hall...........................................................................

 

Address: 28 Heath Rd.......................................................................................................................

 

..................................................................................................  Postcode CH2 1HX………………..

 

Name of Proprietor(s): Phil Pearn (Chair) Phil O’Neill (Sec) David Hart (H&S) + 7 other trustees.

 

Head Office Address (if different): ...................................................................................................

 

Telephone number: Phil Pearn 01244-378222..................................................................................

 

Please complete the following and return it in the envelope provided. If you require any assistance in completing the form please contact any member of the Food team (details below).

 

1.      Please tick foods that are handled/sold from your business

         Confectionary                                        yes            Alcoholic drinks                                yes

         Chilled foods                                          yes            Meat products or delicatessen         yes

         Frozen foods                                          o               Fresh/Frozen poultry                        yes

         Fruit and vegetables                              yes            Eggs                                                 yes

         Raw fish/fish Products                           yes            Dairy products                                 yes

         Raw fresh/frozen meat                          yes            Bakery goods                                   yes

         Ice cream (wrapped)   yes/no               o               Table meals                                     yes

         Cooked breakfasts only                         o               Wrapped slimming aids                   o

         Sandwiches        yes      made on site-  yes  or delivered pre packed -                           yes

 

2.      a)      Catering

    What kind of food handling is undertaken at the premise?  e.g pre made frozen foods reheated or fresh raw ingredients prepared cooked and served immediately and/or chilled and reheated later?

 

         Cooked meals are only sourced through & prepared & served by a professional caterer......

 

         The Hall Management and Users generally only source and serve refreshments (tea /

 

..................... coffee/biscuits/cakes/crisps). We have an occasional temporary licensed bar.
Occasionally   pre-packed snacks are warmed. Some bookings prepare sandwiches.
No food is stored that deteriorates. ..........................................................................................

 

         How often – DIY refreshments every day ...  Occasionally meals via caterer as above……...

 

         Other e.g. delivery service, prep service   NO.........................................................................

 

         ..................................................................................................................................................  

 

b)      Retail

         Do you sell any open, unwrapped foods?  If so please specify...............................................

 

         NO............................................................................................................................................

3.      Structure

The law states that food premises should have adequate drainage, ventilation and potable water.  Are there any issues at your premise with any of the above?

 

         No    Kitchen was new in March 2006......................................................................................

 

The walls, floor and ceiling in the food rooms must be in good condition and enable you to clean and disinfect them where necessary.  Are there any issues at your premise with any of the above?

 

         New kitchen supplied installed by professional kitchen supplier and inspected by ChesterCC          

 

4.        Personal Hygiene

         i)       Do you have a toilet on the premises?                                                  Yes

         ii)      Do you have a wash hand basin with a supply of hot water,

                  soap and hygienic hand drying facilities?                                              Yes

 

5.      Temperature Monitoring

         Do you use any of the following in your premises:

                  Fridge                                                                                                     Yes

                  Chilled display cabinets                                                                         No

                  Freezers                                                                                                 No

                  If so, how do you measure the temperature of the above?

 

                  Fridge is ONLY turned on (by caretaker) prior to a pre-booked need............................

 

         Do you record the readings obtained?                                                           Not relevent

 

6.      Food Hygiene Training

         Have you or any of your employees received:

                  Foundation (Basic) food hygiene training                                              osee below

                  Intermediate food hygiene training                                                        o

                  Advanced food hygiene training                                                            o

                  Other similar food hygiene training                                                        o

 

         How often do employees receive refresher training? NONE – due to our policy for ‘caterer’

         One Trustee – Liz Case has ‘Basic Hygiene Certificate’ from a few years back

 

7.      Do you require any advice or wish to be contacted by a member of the food team?   No

 

8.      Please confirm that the details we have for the business at the top of the form are correct.

 

         If not correct please give correct details Completed correctly to the best of our knowledge..

 

 

Print Name: Phil Pearn................................   Signature: Phil Pearn………………………………….

 

Date: …2 Feb 2010……………………………………….

 

Thank you for your time. Please return the questionnaire in the enclosed envelope. If you require any assistance in completing the form please contact any of the Food Safety team on:-

 

Tel:  01244 402306     Email:  christina.braithwaite@cheshirewestandchester.gov.uk

OFFICE USE ONLY     Score:                   Priority:                            CAPS Ref: