Title Page

  • Site conducted

  • Conducted on

  • Prepared by

Main Checklist

People

  • Staff are wearing clean uniforms, and following personal hygiene standards ( hair, nails, beard.....etc.)

  • Health cards available

  • Daily log available, shift transition records, daily targets posted

Equipment

  • All equipment are working properly

  • All equipment are cleaned regularly , No build ups

  • Maintenance issues reported and being followed up

  • thermometers available and working properly

  • dough timer available and working properly

Products

  • All core menu items available

  • All raw and finished products are fresh

  • all products have the original manufacture label

  • dough is covered properly and kept in room temperature

Quality

  • All items stored as per standards

  • finished products are served hot

  • finished products are sealed properly

  • chillers are well organized

Food safety

  • No expired items found or used

  • Cross contamination possibilities are not observed

  • Staff are using gloves while handling food

Cleanliness

  • Store front are clean ( glass, entrance, tables, chairs)

  • Toilet are clean, stocked, no bad smell

  • Front counter is clean and well organized

  • floor is clean , no broken tiles

  • stainless steel is polished and cleaned ( chillers, door handles, cabinets)

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.