CMI - Food Hygeine

Have all kitchen staff passed BFH2?

Are all temp records readily available and in one place?

Does Q18 S&L tally with kitchen records?

Is chefs Daily Audit completed and signed off by staff and management?

Do temp records include all fridges and freezers?

Are records completed daily?

If site hosts functions, is a Banquet & Buffet sheet filled out?

Are delivery temps correct?

Are storage temps less than 8C?

Is all food cooked or reheated to 75C?

Is bulk rice refrigated within 90 mins of coming off the boil?

Is stock kept above 63C on hob and refrigerated within 90 mins of taking off?

Are GN3016M hazard analysis sheets displayed in kitchen?

Is kitchen keeping raw and cooked foods separated?

Are staff wearing clean jackets and aprons?

Are soap and paper towels available at hand wash stations?

Is a clean probe thermometer available and in use?

Does the probe calibrate correctly in melting ice?

Are probe wipes available?

Is all food within its use by date?

Is day dot system in correct use?

Is all food covered?

Are red tongs available for handling meat?

Are other tongs available?

Are chopping boards in good condition?

Is a red knife and chopping board available for raw meat prep?

Is all raw prep completed completed outside of opening hours?

Is bearnaise or hollandaise thrown after four hours of prep?

Has pest contractor visited in last ten weeks?

Has pest contractor actions been done?

Is equipment clean including handles and controls?

Is insecticutor clean?

Are walls clean?

Are floors clean under equipment?

Are all cleaning products Jeyes?

Is Jeyes wall chart displayed?

Can staff demonstrate correct method of sanitising surfaces?

Is staff area clean and tidy?

Is bin store free of grease and litter?