1. KITCHEN DAILY CHECKLIST

• Location
  Address

• Conducted on

  Date

• Personnel

• Doors entering food preparation areas have kick plates installs

  Yes

  No

  N/A

Personal hygiene

• Is the hair trimmed short or long hair neatly tied back and covered with a head gear?

  Yes

  No

  N/A

• Are the employees using gloves when to prepare food?

  Yes

  No

  N/A

• Does the employees wash hands throughly?

  Yes

  No

  N/A

• Are there no personal belongings stored in preparation area?

  Yes

  No

  N/A

• Is there no any food handler showing any bad habits like sneezing or coughing in food, eating, spitting, chewing in preparation area, wrong tasting habits…?

  Yes

  No

  N/A

• Are the nails trimmed short, clean and nail varnish not used?

  Yes

  No

  N/A

• Are the employees to have clean clothing?

  Yes

  No

  N/A

• Are food contact surfaces sanitized prior to use and in between tasks?

  Yes

  No

  N/A

• Are there no staff wearing jewellery or watch in food preparation area?

  Yes

  No

  N/A

• Is any food contact surface pitted, chipped or rusty?

  Yes

  No

  N/A

• Is the final rinse temperature of dish/pot wash machine above 80oC?Is the wash temperature above 65oC?

  Yes

  No

  N/A

• Are the all control records about grooming up to date?

  Yes

  No

  N/A

• Is the probe thermometer available, in good order?

  Yes

  No

  N/A

Food storage

• Are the shelvings clean, free of mould & rust and in good order?

  Yes

  No

  N/A

• All food is stored in such a way that it is protected from the risk of contamination

  Yes

  No

  N/A

• All food appropriately covered

  Yes

  No

  N/A

• All foods labeled correctly

  Yes

  No

  N/A

• Are all food clearly dated and consistent with the product with expired date, manufacturing or receiving date?

  Yes

  No

  N/A

• All cold stored at 5oC or below and evidenced by supporting records

  Yes

  No

  N/A

• All freezers at -18oC or below (hard &a solid) and evidenced by supporting records

  Yes

  No

  N/A

• Raw/cooked foods and RTE food are adequately separated

  Yes

  No

  N/A

• Stock rotation of food in place

  Yes

  No

  N/A

• Refrigerated food has not exceeded its "SECONDARY SHELF LIFE"

  Yes

  No

  N/A

• Food storage temperature are recorded twice daily

  Yes

  No

  N/A

• All food storage containers in good condition and of food grade

  Yes

  No

  N/A

• Chemical storage is separated from food storage

  Yes

  No

  N/A

• Food is stored >15 cm from the floor in appropriate shelving

  Yes

  No

  N/A

• Lighting is adequately protected

  Yes

  No

  N/A

• Expired foods are discarded

  Yes

  No

  N/A

Thawing and preparation

• Thawing record maintained

  Yes

  No

  N/A

• Thawing foods are separated from RTE foods

  Yes

  No

  N/A

• Thawing foods should be labeled with date

  Yes

  No

  N/A

• Color coded preparation boards and designated utensils being used

  Yes

  No

  N/A

• Designated food storages containers according to food product

  Yes

  No

  N/A

• Disposal gloves are worn while handling/preparing all RTE foods

  Yes

  No

  N/A

• Areas of preparation of raw and high risk foods are adequately separated from areas for preparations of RTE food

  Yes

  No

  N/A

Cook, Cool, Reheat

• Left-over procedure demonstrated

  Yes

  No

  N/A

• Food reheated to a minimum internal temperature of >74oC for >2 min

  Yes

  No

  N/A

• Reheating of foods are restricted to products which were freshly cooked or held hot continuously at 63oC and/or below 5oC

  Yes

  No

  N/A

• Reheating of foods temperature records with corrective action noted

  Yes

  No

  N/A

• Reheating of food procedure noted

  Yes

  No

  N/A

• Cooling of food temperature record corrective action noted

  Yes

  No

  N/A

• Cooling of food temperature record noted

  Yes

  No

  N/A

• Food is cooled from 60oC to 21oC, within 2 hours and within a further four hours from 21oC to 5oC

  Yes

  No

  N/A

• Hamburger policy practiced

  Yes

  No

  N/A

• Cooking of food temperature records corrective action noted

  Yes

  No

  N/A

• A core temperature minimum of 60oC is achieved for all high risk foods -

  Yes

  No

  N/A

• Cooking of food temperature records noted

  Yes

  No

  N/A

Hot and cold display

• Food display temperature records noted

  Yes

  No

  N/A

• Hot food displayed at above 63oC

  Yes

  No

  N/A

• Cold foods displayed at below 5oC

  Yes

  No

  N/A

• Food on display is effectively supervised so that any food contaminated by a customer may be removed

  Yes

  No

  N/A

• Display food temperature monitored after 2 hours if holding at greater than 60oC

  Yes

  No

  N/A

• Food displayed are disposed of following service if not consumed and held in the TDZ for >2 hours

  Yes

  No

  N/A

• Separated serving utensils for each food

  Yes

  No

  N/A

• Appropriate food signage/labeling for each food

  Yes

  No

  N/A

• Displayed foods should be replaced and replenished

  Yes

  No

  N/A