Score 15 — Improvement necessary

Poor stock rotation is specifically given by the FSA as an example at Score 15. Older stock may not be used first, date checks may be missed, or food that has passed its use-by date may remain in storage.

Review date labelling, use-by checks, first-in-first-out stock rotation, storage organisation and who is responsible for routine stock checks.

FSA guidance describes inadequate implementation of some of the controls required to prevent cross-contamination as an example at this score.

Review separation of raw and ready-to-eat food, storage arrangements, chopping boards and utensils, cleaning and disinfection, handwashing and the way food moves through your kitchen.

There may be major non-compliance with safe preparation, cooking or reheating procedures — for example, important controls may not be followed or verified reliably.

Review cooking and reheating methods, portion sizes, equipment, temperature or other verification checks, staff instructions and what happens when the required control is not achieved.

Major non-compliance may involve cooling food, chilled storage or other temperature controls. Food may be spending too long outside effective temperature control or monitoring may not be reliable.

Review refrigeration, cooling methods, how long food remains outside temperature control, temperature monitoring, probe use and the action staff take when something is outside your normal limits.

Poor personal hygiene is another example specifically identified by the FSA at Score 15. Important hygiene practices may not be followed consistently by staff handling food.

Review handwashing, suitable work clothing, staff illness procedures, hygiene facilities, staff instruction and whether supervisors are checking that expected practices are actually being followed.