BOH 2ND STAR TAVERN FOOD HYGIENE PROTOCOLS

• 2ND STAR TAVERN

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address
Personal Hygiene Standards:

• Ensuring packaging is intact, and there are no signs of tampering

  Yes

  No

  N/A

• Handwashing requirements (when to wash hands, proper technique)

  Compliant

  Non-Compliant

  N/A

• Proper use of gloves and PPE

• Clean uniforms and hairnets/hats for employees handling food

• Avoiding food contact with unclean surfaces, body parts, or clothing

Food Storage:

• Clean uniforms and hairnets/hats for employees handling food

  Yes

  No

  N/A

• Avoiding food contact with unclean surfaces, body parts, or clothing

  Yes

  No

  N/A

• Correct temperatures for cold storage (refrigerators, freezers) and hot storage (hot-holding units)

  Yes

  No

  N/A

• FIFO (First In, First Out) inventory management for ingredients

  Yes

  No

  N/A

• Storage of raw food items separately from ready-to-eat foods to avoid cross-contamination

  Yes

  No

  N/A

• Ensuring packaging is intact, and there are no signs of tampering

  Yes

  No

  N/A

Food Preparation Hygiene:

• Cleanliness of work surfaces, cutting boards, and utensils

  Yes

  No

  N/A

• Safe food handling practices to avoid cross-contamination

  Yes

  No

  N/A

• Food temperature control during preparation (e.g., keeping hot foods hot, cold foods cold)

  Yes

  No

  N/A

• Safe thawing practices (e.g., in a refrigerator or microwave, never at room temperature)

  Yes

  No

  N/A

Cleaning and Sanitization:

• Frequency of cleaning tasks (e.g., daily, after every use, weekly)

  Yes

  No

  N/A

• Use of appropriate cleaning agents and sanitizers

  Yes

  No

  N/A

• Proper sanitation procedures for kitchen equipment, surfaces, and utensils

  Yes

  No

  N/A

• Safe handling of chemicals used for cleaning to prevent contamination

  Yes

  No

  N/A

• Yes

  No

  N/A

Waste Management:

• Proper disposal of food waste and garbage

  Yes

  No

  N/A

• Segregating hazardous waste from food waste, broken glasses, thin cans

  Yes

  No

  N/A

• Keeping garbage areas clean and covered

  Yes

  No

  N/A

• Scheduling regular waste removal

  Yes

  No

  N/A

Pest Control:

• Regular inspections for signs of pests

  Yes

  No

  N/A

• Proper storage of food to prevent attracting pests

  Yes

  No

  N/A

• Scheduled pest control measures (e.g., traps, professional pest control services)

  Yes

  No

  N/A

Employee Training:

• Ongoing food safety and hygiene training programs

  Yes

  No

  N/A

• Proper handling of allergens and allergen-free food preparation

  Yes

  No

  N/A

• Updating staff on food safety regulations and best practices

  Yes

  No

  N/A