BOH daily checks

Title Page

Conducted on
The kitchen manager sign-off - has everything been completed, as per Stokes guidelines?
Cafe manager sign-off - has everything been completed, as per Stokes guidelines?

OPENING CHECKS

You should complete these checks at the beginning of the day before food preparation is carried out.
Handover Notes checked and actioned from last shift.
Cooking equipment (e.g. ovens, fryers, microwave etc.) is working correctly.
Please report to your line manager.
Staff are fit for work and wearing clean, correct uniforms, hats and safety shoes. Only allowable jewellery worn and cuts/wounds covered.
Food preparation areas (work surfaces, equipment, utensils etc.) are disinfected.
There is soap, blue roll and hot water at wash hand basins.
Visual checks for pests and signs of rodents or insects are carried out.
Please report to the line manager.
Fridges, chilled display equipment and freezers are working properly.
Please report to the line manager.
Hot water at the hand basins at a safe temperature (around 45°C).
Any raw preparation is required to be done on a separate dedicated work surface.
The dishwasher works at the correct temperature (final rinse above 82°C / items hot to touch) and works effectively with the proper chemicals.
Please report to the line manager.
Is the purple kitchen kit clean and ready to prepare allergy dishes?
BOH Allergen Process visible?
Is special dishes allergens info available?

DELIVERY CHECKS

Select one or more high-risk products from each delivery to check. Ideally, chilled food must be delivered at 5°C or cooler: If it is between 5°C and 8°C, you must monitor carefully. Frozen food should be -18°C or colder: If it is between -13°C and -18°C you must monitor carefully and get it into a freezer immediately. If it is outside of these ranges, the delivery should be rejected. Also, If the quality is unsatisfactory or expiry dates are unsuitable, escalate the issue and inform your line manager.
Pilgrims
In case of a non-compliant, damaged package, or with an unsuitable expired date, please do not accept the product, make a note on the invoice and request credit with the supplier.
Pepperdine's
In case of a non-compliant, damaged package, or with an unsuitable expired date, please do not accept the product, make a note on the invoice and request credit with the supplier.
Dairy lincs
In case of a non-compliant, damaged package, or with an unsuitable expired date, please do not accept the product, make a note on the invoice and request credit with the supplier.
Other. In this case please mention which supplier and product were checked.

FRIDGE & FREEZER TEMPERATURE CHECKS

Refrigerated food should be stored at a maximum temperature of 8°C (Ideally between 1-5°C), and freezers should be -18°C or colder. If unsure from the readout, use a clean, sanitised probe or take the temperature accurately by placing the probe between two solid frozen packs of food. FRIDGES SHOULD BE NUMBERED TO CORRESPOND WITH THIS SHEET.
Fridge 1 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Fridge 1 Temp
Fridge 2 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Fridge 2 Temp
Fridge 3 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Fridge 3 Temp
Walk-in fridge
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Walk-in fridge
Freezer 1 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Freezer 1 Temp
Freezer 2 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Freezer 2 Temp
Freezer 3 Temp
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Freezer 3 Temp
Walk-in Freezer
Make sure that all doors are & stay closed. Retake temperate in 30 min.
Walk-in Freezer

COOKING & REHEATING TEMPERATURE CHECKS

Use a disinfected temperature probe to check dishes are properly cooked or reheated. Examples of safe time/temperature combinations for cooking include 80°C for at least 6 seconds and 75°C for at least 30 seconds.
Product?
Temp?
Product?
Temp?
Product?
Temp?

HOT HOLDING TEMPERATURE CHECKS

You need to probe food stored in hot holding equipment every 2 hours as a minimum. If food temperature falls below 63°C, the food must be consumed within 2 hours. If not, it must be wasted and recorded. Food once used in the hot hold should not be reused.
Product @ breakfast?
Temperature?
Product @ lunch?
Temperature?
Product @ afternoon?
Temperature?

FOUR HOUR CLEAN

Regular hand contact points should be sanitised (e.i. plating areas, prepping food areas, etc.), dirty clothes replaced, wash hand basins are re-stocked, and emptied bins if needed.
11 am
3 pm

CHILLED WELL TEMPERATURE CHECKS

You MUST PROBE HIGH-RISK food items stored in cold holding units EVERY 4 HOURS. After 4 hours in the cold well, if food is between 5ºC - 8ºC, you need to monitor it, BUT if it exceeds 8ºC, it should be discarded immediately and recorded as waste.
Have you probed all items on display?
Any product above 8ºC?
Have you recorded on wastage sheet?

CLOSING CHECKS

All food covered, raw food and ready-to-eat food separated, food being defrosted in the fridge if necessary.
No food is left out
All batches and products have the correct labels on them.
Food past its 'use by date has been thrown away and recorded as waste.
Dirty cloths have been removed and replaced with clean ones
Waste has been removed and new bags put into waste bins
All equipment is of
Cleaning tasks completed
Handover notes done

FINAL CLEAN

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