Information
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buoy food safety plan
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Conducted on
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Location
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Personnel
Weekly Check List Kitchen
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Ensure all high risk foods in fridges and freezers have correct USE BY date?
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Check all contact points for cleanliness eg light switches, door handles, paper and soap dispensers, bins and exteriors
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Check all foods in fridges and freezers are covered
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Ensure no mixed foods are held in one container
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Ensure cooked food is stored above raw food
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Check hand wash, no food waste and is being used paper in bin and wet
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Check glass policy is active and no drinking glasses in kitchen
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Check cleanliness of work surfaces, wall, floors and behind equipment
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Are staff aware of the essentials of food hygiene and reporting illness ?
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Check for pests, check insecticutor works and no traces of contamination
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Check probe calibration is being recorded
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Check all high risk food delivery temps are recorded
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Check all meat joints cooking/cooling is recorded
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Is hot display at 70c and cold displays below 5c
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Is all batch cooking/cooling recorded?
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Date of inspection
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Signature of inspector