Cashino Area Managers Bi-Monthly Safer Food Checklist

• Prepared by

• Venue Name and Number

• Conducted on

  Date

• Duty Manager

• The following checks must be carried out at intervals no more than 2 months apart. Non compliance may constitute a deliberate act of Gross Negligence or breach of company security procedures and may result in formal disciplinary action being taken, up to and including summary dismissal on the grounds of Gross Misconduct.

Legal / Notices

• Is the Blue Safer Food Better Business manual available?

  Yes

  No

  N/A

• We're random staff aware of the Safer Food Better Business manual and it's whereabouts?

  Yes

  No

  N/A

• Are all staff trained in Safer Food? Please check training log

  Yes

  No

  N/A

• Please enter that date training must be completed by

  Date

• Are there hand wash notices by the Hygiene sinks in the kitchen / food prep area?

  Yes

  No

  N/A

Cleaning and Preparation

• Were all fridges free from stock past it's best before date or use by date?

  Yes

  No

  N/A

• Is the food stored in the fridges correctly covered, dated and raw beneath cooked?

  Yes

  No

  N/A

• Are all the correct coloured chopping boards in use?

  Yes

  No

  N/A

• Are all chopping boards clean, presentable and free from excessive scores?

  Yes

  No

  N/A

• If badly scored please replace. Order new ones

• Are all staff wearing clean uniforms and protecting food from risk of contamination?

  Yes

  No

  N/A

• Are staff wearing minimal amounts of jewellery? i.e, wedding bands only

  Yes

  No

  N/A

• Are all work surfaces clean and free from debris?

  Yes

  No

  N/A

• Is the microwave clean inside and out including cabinet roof lining?

  Yes

  No

  N/A

• Are all items used for perpetration and cooking clean and free from grease build up and debris?

  Yes

  No

  N/A

• Are all waste bins clean? Including lids and bases.

  Yes

  No

  N/A

• Is the correct Bactericidal Cleaning chemical being used? Must be BS/EN 1276 : 1997 or BS/EN 13697 : 2001

  Yes

  No

  N/A

• Was it clean under and behind equipment?

  Yes

  No

  N/A

• Is the food perpetration and cooking area free from clutter with personal items kept tidy and away from food?

  Yes

  No

  N/A

• Is there a written cleaning schedule for staff to follow?

  Yes

  No

  N/A

• Are there COSHH Sheets for all the cleaning products being used and have the staff been trained in their safe use?

  Yes

  No

  N/A

General Controls and Compliance

• Is the food probe working correctly? Check calibration using the boiling water method

  Yes

  No

  N/A

• Is there a cleaning schedule available and in use covering all areas of food preparation, storage and service?

  Yes

  No

  N/A

• Are the daily opening and closing checks worksheet being completed?WORKSHEET 1

  Yes

  No

  N/A

• Have the temperature checks records been completed? WORKSHEET 2

  Yes

  No

  N/A

• Have the Monthly Food safety checklist been completed? WORKSHEET 3

  Yes

  No

  N/A

• Is there a shelf life and storage conditions guide on display? WORKSHEET 4

  Yes

  No

  N/A

• Are training records completed? WORKSHEET 5

  Yes

  No

  N/A

• Check fridge and freezer temperatures using the calibrated probe. Are they working correctly?

  Yes

  No

  N/A

• Are all food areas displaying Guidance for all employees using food perpetration?

  Yes

  No

  N/A

• Are there any signs of Pests?

  PESTS PRESENT

  free from pests

• PLEASE INFORM THE COMMERCIAL DEPARTMENT

• Is all the food in fridges and freezers clearly labeled, dated and monitored including personal stock?

  Yes

  No

  N/A

• Venue Manager to complete monthly food safety checklist and ensure cleaning practices are effective and consistent.

  Yes

  No

  N/A

• Please review and recent EHO visit reports and ensure all actions have been completed fully by the relevant parties.

• Report accepted by

  Sign