Information

  • buoy food safety plan

  • Conducted on

  • Location

  • Personnel

Weekly Check List Kitchen

  • Ensure all high risk foods in fridges and freezers have correct USE BY date?

  • Check all contact points for cleanliness eg light switches, door handles, paper and soap dispensers, bins and exteriors

  • Check all foods in fridges and freezers are covered

  • Ensure no mixed foods are held in one container

  • Ensure cooked food is stored above raw food

  • Check hand wash, no food waste and is being used paper in bin and wet

  • Check glass policy is active and no drinking glasses in kitchen

  • Check cleanliness of work surfaces, wall, floors and behind equipment

  • Are staff aware of the essentials of food hygiene and reporting illness ?

  • Check for pests, check insecticutor works and no traces of contamination

  • Check probe calibration is being recorded

  • Check fridges 0-5oC freezers -18 to -23 and are recorded

  • Check all high risk food delivery temps are recorded

  • Check all meat joints cooking/cooling is recorded

  • Is hot display at 70c and cold displays below 5c

  • Is all batch cooking/cooling recorded?

  • Date of inspection

  • Signature of inspector

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.