Concession NSF - duplicate - duplicate

Title Page

Document No.
Audit Title
Site Address.
Conducted on
Prepared by
Signature

Section A: Hygienic Food Handling.

QA 001: Frequent, through and correct hand washing by colleagues.
QA002 - Colleagues observed are following personal hygiene requirements.
QA003 - Clean uniforms or over-clothing, hats / hairnets and appropriate footwear is being worn by food handlers.
QA004 - Compliance with the reporting of illness / Fitness to work policy.
QA005 - Temperature checks undertaken of all chilled and frozen deliveries. Requirement: Chilled Foods 0 to 8°C and Frozen Foods -12°C or colder
QA006 - All chilled foods are stored / maintained under the correct chilled conditions Requirement: Chilled Foods 0 to 8°C (CCP 2); High risk foods must not be out of the fridge for more than 30 minutes (CCP 3) Chilled foods to be maintained at 8°C or below throughout display. If not displayed below 8°C can only be displayed for one period up to 4 hours.
QA007 - All frozen foods are stored / maintained under the correct frozen conditions Requirement: Frozen Foods -18°C or colder
QA008 - All cooked products are being heated to a minimum of 75°C (82°C in Scotland) N.B: see permitted variations Requirement: Core temperature 75°C or hotter (82°C in Scotland)
QA009 - The hot holding of foods policy is being followed correctly Requirement: Hot held food is to be maintained at a minimum of 63°C; hot food that has not been held above 63°C to be discard after 2 hours.
QA010 - Bulk prepared foods are being safely cooled Requirement: Food to be cooled enough to be refrigerated within 90 minutes.
QA011 - Frozen foods are being safely defrosted. Requirement: Foods not to exceed 8°C during defrosting; Foods to be covered during defrost; Defrosting foods to have in-house date labelling; Defrosting foods to be stored in fridge according to correct layout as per SOP 4 to prevent cross-contamination.
QA012 - Probe thermometers being 'calibrated'. Requirement: Probe thermometer to be working, is to be calibrated on a weekly basis and to be clean.
QA013 - All foods correctly packaged / covered to prevent cross-contamination Requirement: All foods to be suitably covered, protected and packaging intact to prevent contamination.
QA014 - All stored foods are labelled with a date code (Use By, Best Before or in-house date label) and where an in-house date label is used, it has been correctly applied Requirement: Stock is rotated in accordance with the 'First In - First Out' Rule. All foods must be labelled and dated with either a manufacturers' date (Use By or Best Before date) or with an in-house food storage label
QA015 - No 'out of date' food has been found (Use By, Best before and in-house date code) Requirement: No 'out of date' foods to be accepted on delivery; Out of date foods are to be discarded; Legal offence for foods past their respective Use By date to be in possession for sale
QA016 - All raw meats and unwashed fruit and vegetable are suitably segregated from ready to eat foods
QA017 - Correct use and storage of colour coded equipment Requirement: Separate colour coded equipment must be used for raw / part-cooked and cooked food
QA018 - Safe Storage and Handling of Ice Requirement: All accessible parts of the ice machine to be clean; Scoops, tongs, ice buckets and containers used are to be clean and in good condition; Scoops to be stored in a dry, clean container; scoops, ice containers etc are to be washed in dishwasher on a daily basis; ice wells to be cleaned and sanitised at the end of every night; ice to be covered at all times to prevent contamination

Section B: Structure / Equipment / Cleaning / Pest Control.

QB001 - Facilities are provided to food handlers for the storage of outdoor clothing e.g. lockers and the facilities are kept clean and tidy Requirement: Outdoor clothing must be kept separate to your clean clothing and where stored in a locker, the locker must be kept clean and tidy
QB002 - All walls, floors, ceilings and fixed structures in the Restaurant are clean Requirement: All areas and surfaces are to be clean and a 'clean as you go' policy is adopted Critical Failure - Most areas unclean demonstrating systematic failure in cleaning procedures
QB003 - All walls, floors, ceilings and fixed structures are able to be thoroughly cleaned Requirement: All structure surfaces within the Restaurant must be capable of being thoroughly cleaned.
QB004 - All equipment throughout the Restaurant is clean Requirement: All equipment is to be maintained in a clean condition.
QB005 - All equipment throughout the Restaurant is able to be thoroughly cleaned and disinfected and presents no risk of contamination of foods i.e. rusty equipment, paint flaking from equipment Requirement: All equipment and utensils are to be able to be thoroughly cleaned and maintained in good condition with no damage/flaking paint/rust. The use of wooden utensils is to be avoided
QB006 - The dishwasher/glasswasher(s) are working effectively Requirement: During the rinse cycle a temperature of 82°C or higher is to be achieved
QB007 - Daily and Weekly Cleaning Schedules are fully completed Requirement: Each area must have a cleaning schedule detailing all areas to be cleaned, the frequency, chemicals and persons responsible for the cleaning. Monthly, weekly and daily cleaning tasks must be clearly identified on the cleaning schedule.
QB008 - Cleaning equipment clean, in good condition stored separate to food products Requirement: Cleaning cloths and green scorers to be kept in sanitiser when not in use; metal scorers not permitted; cleaning chemicals and equipment to be stored separate to food area; Single use, disposable cloths to be used.
QB009 - Suitable and sufficient hand washing facilities Requirement: Sufficient wash hand basins dedicated for hand washing only provided in readily-accessible locations; Hot and cold running water supply present; water temperature satisfactory; plug provided in wash hand basins; bactericidal liquid hand soap available; hand drying facilities available (paper towels or hot air dryer); "Hand Wash Only" sign displayed.
QB010 - Adequate lighting in all back of house areas Requirement: All back of house areas to have adequate lighting in order to be able to work safely and to see what needs cleaning
QB011 - All light fittings are protected with a diffuser or other suitable cover Requirement: All light fittings in food areas to have diffusers or other suitable cover to protect the glass bulb / strip light from breakages
QB012 - Adequate ventilation provided in kitchens and WCs Requirement: All kitchens and WCs to have adequate ventilation (either natural or mechanical means) in order to be provide a comfortable environment to work and to extract steam and fumes
QB013 - Adequate number of Staff WCs are provided which are clean and fully operational Requirement: There must be an adequate number of flush WCs, which do not open directly into a food room; The WC facilities must be kept clean and in working order
QB014 - There is an adequate supply of hot and cold (potable) running water Requirement: There is an adequate supply of hot and cold potable water
QB015 - There are separate designated sinks for both the washing of equipment and utensils/ cleaning and the washing of food/ Food prep sink Requirement: There are to be separate, designated sinks for the cleaning and disinfection of utensils and equipment which are to be made of corrosion-resistant materials and be easy to clean. There are to be separate, designated sinks for the washing of food which are to be kept clean.
QB016 - The drainage facilities are adequate and present no risk of contamination Requirement: The drainage facilities are to be adequate with no blockages, broken and defective drains; A suitable grease -trap fitted where required which is to be well-maintained.
QB017 - Compliance with procedures to prevent foreign object contamination Requirement: No drawing pins/staples to be used in food preparation or storage areas; all containers inverted when not in use; chipped / cracked glassware and crockery to be discarded; adherence with glass breakage procedure.
QB018 - All waste (food/paper and packaging/glass and ceramics/general waste) are being handled, stored and disposed of correctly Requirement: Waste bins are not allowed to overflow; Regular emptying of bins; Regular cleaning of internal waste bins; External waste bins/skips to have a lid; Hand washing after handling refuse.
QB019 - (CRITICAL) - No signs of pests within food areas of the Restaurant Requirement: The Restaurant and the Pest Control Contractor must work together to achieve pest-free conditions within the Restaurant; The Restaurant to be well-proofed; Good management of doors and windows; All areas of the restaurant to be maintained in a clean condition; Checking of deliveries for signs of pest damage; Regular removal and secure storage of waste. Critical Failure - Signs of Pest activity in food areas
QB020 - No evidence of pests noted in external areas (including non-food areas within the Restaurant such as inside wall cavities and roof voids) Requirement: Although, there will be pests in external areas, any external pest activity which potentially could lead to internal pest problems are to be effectively treated / managed; Tidy external refuse areas and regular removal waste so not to attract pests to the Restaurant;
QB020 - Pest Control Records held in the Restaurant or easily accessible, up to date and action points proposed by the pest control contractor are being signed off Requirement: Pest control records are available and kept up-to-date by the contractor (includes details of the service contract, details of the pesticides used; All recommendations made by the pest control contractor to be acted upon and signed off in a timely manner

Section C: Confidence in Management

QC001 - All Restaurant colleagues are listed on the CDG Academy On-line Training Plan Requirement: All Restaurant colleagues are listed on the on-line CDG Academy Training Plan; All Restaurant colleagues are to complete all training sections relevant to their job role
QC002 - All Restaurant colleagues have completed the Day-1 Welcome Training on-line Requirements: All Restaurant colleagues are to complete the on-line Day 1 Welcome training on their first day of work (except those colleagues working on a trial shift provided they are supervised at all times)
QC003 - All Restaurant colleagues have received training on all of the SOPs relevant to their job role within 12 weeks of employment Requirements: All Restaurant colleagues are required to receive training on all of the SOPs relevant to their job role
QC004 - All Restaurant colleagues have received the E-Learning / Academy Foundation Level 2 Food Safety training within first week of their employment Requirements: All Restaurant colleagues are to receive the E-Learning Foundation Level 2 Food Safety . Refresher training is required every 3 years.
QC005 - All Restaurant colleagues have received training on the actions to be taken in the event of a fire and the evacuation procedures on induction and every 6 months thereafter Requirements: All Restaurant colleagues are to receive basic fire training in what to do in the event of a fire on induction iIncluded in the Day 1 Welcome Training.
QC006 - All Restaurant colleagues have received training on the health and Safety risk assessments relevant to their work within 12 weeks of employment? Requirement: All Restaurant colleagues are to have received training on the risk assessments relevant to their work
QC007 - All Restaurant colleagues have completed the on-line training module on Fire Awareness within 1 week of employment? Requirement: All Restaurant colleagues are to complete the on-line training module on Fire Awareness
QC008 - All Restaurant colleagues have completed the on-line training module on Manual Handling within 2 weeks of employment Requirement: All Restaurant colleagues are to complete the on-line training module on Manual Handling within 2 weeks of employment.
QC009 - All Restaurant colleagues have completed the on-line training module on Allergen Awareness within 1 week of employment Requirement: All Restaurant colleagues are to complete the on-line training module on Allergen Awareness.
QC010 - All Restaurant colleagues who are authorised to serve / sell alcohol have undertaken the ALPS (Award for Licensed Premises Staff) course on-line within 3 weeks of employment Requirement: All Restaurant colleagues are to undertake the ALPS (Award for Licensed Premises Staff) course on-line.

Section D: Licensing

QD001 - The Premises Licence Summary is clearly displayed within the Restaurant Requirement: A copy of the Premises Licence Summary is to be displayed on the premises where it can be easily seen
QD002 - A full copy of the Premises Licence is kept in the Restaurant Requirement: A full copy of the Premises Licence is kept in the office at the premises and is available for inspection
QD003 - The site specific conditions within the Premises Licence are being complied with Procedure: The specific conditions will be laid down in the full copy of the Premises Licence
QD004 - The Restaurant is actively operating an age verification policy (i.e. Challenge 21) Requirement: A mandatory condition attached to all Premises Licence is to operate an age verification policy
QD005 - The specified alcoholic drinks are available in the prescribed small measures Procedure: The Licensing Act 2003 (Mandatory Licensing Conditions) Order 2010

Section E: Health and Safety

QE001 - The Health and Safety Law Poster is displayed
QE002 - A copy of the current Employers' Liability Insurance certificate is displayed?
QE003 - A list of current first aiders / appointed persons is displayed on the Staff noticeboard
QE004 - The Gas Leak Emergency Procedure is displayed which includes the Emergency Gas telephone number?
QE005 - The Restaurant has the latest version of the CDG Health and Food Safety Compliance Manual Requirement: The Restaurant to have and to be working to the latest version of the CDG Health and Food Safety Compliance Manual; To have inserted the subsequent updates and to have removed the document it has replaced; In the case of updates to record logs / forms to be using the updated versions
QE006- The Worksafe Action Log is available, the required weekly Worksafe Questions are being answered and identified deficiencies are being effectively managed Requirement: The appropriate week's Worksafe Questions are answered and a review of the risk assessments given for that week are reviewed. Any deficiencies noted are entered in the Worksafe Action Log with the remedial actions to be taken. The remedial actions are to be completed in a timely manner and the GM signs the Log to confirm the remedial action(s) has been completed Critical Failure - Evidence of falsification of records, or not completing action log
QE007 - The Worksafe Poster is displayed and is being signed by the GM on a weekly basis and quarterly by the AM
QE008 - All accidents, incidents, near misses and enforcement officer visits are reported using the SAI Global On-line Reporting System, the GM is investigating all incidents and uploading relevant documents to the on-line System Requirement: All accidents, incidents, near misses and enforcement officer visits are to be reported using the SAI Global On-line Reporting System without undue delay in accordance with RIDDOR requirements; GM's response for ensuring that all accidents are robustly investigated and relevant document uploaded to the On-line System
QE009 - Monitoring of hot water temperatures and flushing of infrequently used outlets being undertaken Requirement: The hot and cold water temperatures are to be checked at a different outlet each week; Infrequently used outlets are to be flushed on a weekly basis
QE010 - Walkways and stairways are free from debris, grease, low level items, defect/damage or feature which present a risk of slips, trips or falls Requirement: Floor surfaces to be free of contamination, damage, uneven surfaces. Staff to wear suitable footwear.
QE011 - Safe lifting techniques observed Requirement: Colleagues to use correct manual handling techniques - Manual handling - Worksafe; Items stored as to facilitate safe manual handling
QE012 - Work at Height - Work at height carried out in a safe manner Requirement: Only an approved safety step ladders to be used for work at height; Pre-operational visual check of ladders to be undertaken; Defective ladders not to be used; Ladders to be stored safely when not in use; Ladders to be used in accordance with Stepladder WorkSafe procedure.
QE013 - Only approved chemicals being used and COSHH Product Assessments / Material Safety Data Sheets are available Requirement: Only approved chemicals from the approved supplier are to be used; COSHH Assessments / Material Safety Data Sheets to be kept in the Chemical Register
QE014 - Chemicals are being used and stored safely Requirement: Chemicals to be diluted and used in accordance with instruction / product label; Correct PPE to be worn; All chemical labels clearly labelled; Chemicals to be stored in a separate area and chemical labels clearly labelled
QE015 - All PPE required by COSHH assessments and for handling hot items / utensils is in good use / good condition/ stored correctly Requirement: PPE to be worn in accordance with the Chemical Register, RA 15 and when handling hot items / utensils; The required PPE to be available, be in good condition and stored safely
QE016 - First Aid boxes fully stocked, easily accessible and clearly located Requirement: An appropriate number of fully stocked first aid boxes to be easily accessible
QE017 - Work equipment has the required safety controls in place which are working and are being operated correctly Requirement: Equipment include blenders, dough rollers, mandolins, waste compactors, gravity food slicers, food mixing machines to have correct guard and/or other safety device
QE018 - All electrical equipment including flexes, plugs, sockets, extension leads to electrical equipment are in good condition Requirement: All electrical equipment to be in good condition and flexes, lugs, sockets and extension leads in good condition and all conductors suitably enclosed and insulated
QE019 - All racking and shelving throughout the restaurant are safe and secure Requirement: Racking and shelving throughout the restaurant to be secure and in good condition, not damaged, rusty, unstable, overloaded, distorted or dangerous
QE020 - A weekly visual check of all gas appliances is being undertaken Requirement: GMs are responsible for ensuring that a weekly visual inspection of the kitchen gas appliances takes place and a record kept
QE021 - All knives are stored and are used safely Requirement: Correct knife used for the task; Knives carried with the point towards the floor, cutting edge facing; A chopping board to be used when cutting; Knives stored safely in a knife rack, magnetic board, block or roll.
QE022 - All emergency door release to walk-in chillers and freezers are working correctly Requirement: Working emergency door release system provided
QE023 - All high chairs and baby changing units are in good condition Requirement: All high chairs and baby change units to be in good condition
QE024 - All gas bottles are stored safely Requirement: CO2/Helium cylinders to be stored in a cool, dry ventilated area of the Restaurant away from heat sources kept upright and chained so that they do not fall over; Preferably LPG cylinders are to be stored outside and secured / caged. Where they are stored inside to be in a well ventilated room away from ignition / heat sources, kept upright and chained; minimal gas bottles to be stored at the Restaurant
QE025 - Procedures for the cleaning of fryers and the filtering and topping up of oil are being adhered to Requirement: Isolation of the fryer before commencing cleaning; The oil needs to cool for at least 6 hours and be below 40°C; A metal container of appropriate size to be used in which to drain the oil; the fryer not to be overfilled when topping up the oil; Clean as you go any spillages of oil; Waste oil is being handled and stored safely whilst awaiting collection
QE026 - All external seating areas, external equipment, canopies and signage are maintained in good condition and are being used correctly Requirement: A-Boards to be in good condition and positioned not to obstruct walkways / pavements; Outdoor canopy to be in good condition and to be closed at night and when bad weather; Outdoor heaters to be in good condition, positioned on a stable, firm, level surface away from any flammable materials i.e. canopies, parasols; For external areas under the responsibility of the Restaurant, the floor area to be free from slip, trips and fall hazards including uneven, damaged floors / steps, pot-holes, uncovered gully channels
QE027 - Other hazards (i.e. store specific) are being adequately managed Report as necessary any other hazard or issue noted which is not being effectively managed

Section F: Fire Safety

QF001 - No smoking signs are displayed in a prominent position at every entrance to the restaurant Requirement: No Smoking signs are to be displayed in a prominent position at every entrance to the restaurant. Minor: A No Smoking not displayed at the minority of entrances Major: A No Smoking sign is not displayed at the majority of entrances
QF002 - A Fire Plan of the Restaurant is displayed on the Noticeboard, detailing fire exits, firefighting equipment, emergency lighting and call points Requirement: A Fire Plan of the Restaurant is to be displayed on the Noticeboard, detailing fire exits, firefighting equipment, emergency lighting and call points
QF003 - All fire exits and fire routes are clear, free from obstruction and unlocked Requirement: All fire routes and fire exits must be clear to exit at all times. They must be unlocked and free from obstructions Critical Failure - One or more fire route / exit is obstructed / locked
QF004 - All fire extinguishers are located as per the fire plan, easily accessible, fitted on suitable fixings off the floor with appropriate signage and in good condition. Requirement: Fire extinguishers and fire blankets located as per the site plan, easily accessible, fixed on suitable fixings with appropriate signage
QF005 - The firefighting equipment (ansul systems, fire suppression system and sprinkler systems) appears to be in good operational condition including the ansul hoses pointing directly over cooking equipment. Requirement: The firefighting equipment (ansul systems, fire suppression system and sprinkler systems) appears to be in good operational condition including the ansul hoses pointing directly over cooking equipment.
QF007 - Flammable materials and items are stored safely Audit Instruction: Check all areas of the Restaurant particularly in plant rooms/boiler rooms/electrical cupboards and under stairwells for the safe storage of flammable materials
QF008 - All gas and electric shut off valves / switches clear and easily accessible Requirement: Keep access to gas shut off valves and electrical isolation switches clear
QF009 - Fire doors are closed when not in use, they have appropriate signage, there are no obvious signs of damage to the door or door seal and the self-closing device is fully operational Requirement: All fire doors are to kept closed when not in use; They must not be wedged open; They must have appropriate signage ' Fire Door - Keep Closed'; The self-closing device must be in a good, operational condition; The door itself, door frame and door seals to be undamaged with no obvious gaps.
QF010 - There are no overloaded electrical sockets, electrical block adapters used or extension leads linked together Requirement: Electrical sockets are not to be overloaded; Electrical block adapters are not to be used; Electrical extension cables are not to be linked together
QF011 - The fire alarm control panel is clear of faults Requirement: The fire alarm control panel is clear of faults.
QF012 - Other fire hazards are being adequately managed Report as necessary any other hazard or issue noted which is not being effectively managed
QF013 - A fire evacuation drill has taken place in the last 6 months Requirement: A fire drill / practice evacuation is to be undertaken at least every 6 months; The Fire Evacuation Record is to be completed as a record of the drill and is to list the full names of all the Restaurant colleagues taking part.
QF014 - There is a record confirming that the fire alarm is being tested on a weekly basis Requirement: The GM is responsible for a weekly test of the fire alarm / call points, choosing a different call point on a rotational basis to ensure all call points are checked over a specified period. Records are to be maintained of the test detailing the call point checked and any defects noted
QF015 - There is a record confirming that the Emergency Lighting system is being tested on a weekly basis (a fish key test) Requirement: The GM is responsible for a weekly test of the emergency lighting system (a fish key test). Records are to be maintained of the test detailing any defects noted
QF016 - All colleagues questioned a fully aware of what to do in the event of a fire within the Restaurant Requirement: All Restaurant colleagues are to be aware of the procedures to be followed if they discover a fire and on hearing the fire alarm; All Restaurant colleagues are to be aware of the location of the fire assembly point; Front of house colleagues are to be aware of the procedures on evacuating customers from the Restaurant Critical Failure - The majority of colleagues are unaware of the evacuation procedures
QF017 - Restaurant colleagues are to be aware of what type of fire extinguisher is to be used for fighting the different types of fires Requirement: All colleagues are to have knowledge of the correct fire extinguisher for the type of fire

Section G: Food Allergens

QG001 - Restaurant colleagues are aware of the allergen menus and are able to access them should they receive a request from an allergy sufferer Requirement: Clear and accurate allergen information for each menu item is available for customers in the Restaurants
QG002 - All foods particularly those containing allergens are suitably enclosed to prevent cross contamination during storage Requirement: Opened packets of foods containing allergens are to be stored in sealed containers in separate areas / cupboards; Nuts to be stored below any other ingredient; If foods are decanted into other containers, the container is to be clearly labelled with the contents in order for allergens to be identified.
QG003 - All front of house colleagues are aware of the procedure for dealing with customer allergen requests Requirement: The Duty Manager is to be informed and the Duty Manager is to take charge of the order; The customer to be shown the allergen menu documents and informed of the steps to be taken when preparing the meal; Communication with kitchen personnel / food handlers of the order being for an allergy sufferer
QG004 - All food handlers are aware of the procedure for the preparation of an allergy sufferer's meal from preparation to service Requirement: Thorough washing of hands; Hand-washing of all equipment and utensils, including crockery, glassware and cutlery to be used by the allergy sufferer, using a pre-cleaned/sanitised sink, new cloths and paper towels to dry; To use ingredients from freshly opened containers; Prepare meal in isolation, the area having been thoroughly cleaned and sanitised using new cloths and paper towels to dry; Meal to be served immediately; If there is any doubt that the meal has not been prepared in accordance with SOP 13, the meal is to be discarded and preparation started again

Optional Section: Specialist Foods

QH001 - All required checks are being undertaken on delivery of live mussels, clams and lobsters Requirement: On delivery the mussels / clams are to be accompanied by a dated health / ID mark which is to be kept for at least 60 days. The label is to be affixed to form FS1A. If there is no health / ID mark the consignment is to be rejected. The ID number and Batch ref number are to be recorded on FS1a. The following are to be checked and recorded on FS1a: The hygiene of the delivery vehicle, vehicle temperature and probed mussel temperature.
QH002 - Live mussels, clams and lobsters are being stored and handled safely Requirement: All mussels and clams must remain live until cooked; Mussels, clams and lobsters must be stored in clean, sanitised equipment, the time out of refrigeration must not exceed 10 minutes; To be stored in a separate refrigerator or segregated from other foods; the mussels and clams are to be labelled throughout to maintain traceability; Mussels and clams must not be submerged in water; regular checks to be undertaken to ensure dead or damaged mussels or clams are discarded; A clean knife is to be used for removing barnacles / beards
QH003 - Food handlers are aware of the humane methods of despatching lobsters Requirement: Prior to despatch the lobster is to be chilled; CDG adopt 2 methods of despatching lobsters I. By slicing the lobster in half with a sharp knife from the head to the tail ii. By placing the lobster in a pan of water and bringing it to the boil.
QH004 - Dry-cured hams i.e. Iberico, Serrano, are being stored, handled and served safely Requirement: As the product is dry-cured, the risk of microbiological growth on the product is low, therefore, can be stored at ambient temperatures. The area where the ham is stored, the holder, knives used to slice the ham and scales to weigh the ham portions are to be maintained in a clean condition and thoroughly cleaned before use; The ham joint is to be covered in Clingfilm when not being sliced which is to be changed regularly; On opening the ham and placing in the ham holder, a date code is to be applied to the holder and once opened is to be used within 3 months. Any cut ham is to be served immediately

Concession NSF - duplicate - duplicate

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Section A: Hygienic Food Handling.

Section B: Structure / Equipment / Cleaning / Pest Control.

Section C: Confidence in Management

Section D: Licensing

Section E: Health and Safety

Section F: Fire Safety

Section G: Food Allergens

Optional Section: Specialist Foods

Related checklists

Concession NSF - duplicate - duplicate

Free Concession NSF - duplicate - duplicate Checklist

Go digital today!

Convert your paper checklists into digital forms

Section A: Hygienic Food Handling.

Section B: Structure / Equipment / Cleaning / Pest Control.

Section C: Confidence in Management

Section D: Licensing

Section E: Health and Safety

Section F: Fire Safety

Section G: Food Allergens

Optional Section: Specialist Foods

Related checklists