Title Page
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Site conducted
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Conducted on
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Prepared by
Opening checks
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Place Philip Dennis before 4pm.
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Staff are wearing the appropriate uniform?
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Food prep areas are clean and disinfected(work surfaces equipment, utensils, etc).
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All areas free from evidence of pest activity.
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Counter tops are all clean.
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There are plenty of handwashing and cleaning materials (soap, blue roll, sanitiser etc).
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Hot running water is available at all sinks and hand wash basins.
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Probe thermometers working and probe wipes are available.
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Allergen information correct on all items
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All equipment and ovens are working correctly
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Check delivery crates
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Allergens are listed correctly for all menu items
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Floor is clean
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Sign
Fridge Checks
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All food was labelled correctly
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All food was wrapped and stored appropriately
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All fridges are clean including seals and floors
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Sign:
Fridge Temps
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Fridge 1
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Fridge 2
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Fridge 3
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Fridge 4
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Freezer 5
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Fridge 6
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Freezer 7
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Fridge 8
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Fridge 9
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Fridge 10
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Freezer 11
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Fridge 13
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Sign:
Probed Fridge items
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Probe an item’s core temp and record in the format: fridge number:item:temp:action
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Item 1:
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Item 2:
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Sign:
Delivery Temps
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For all delivery’s provide, name, 2 items core temps, and whether the delivery Is up to standard( no ageing or signs of pests) if temps and or standard not met reject delivery and request fresh items, make note and inform MOD.
In format:Supplier:item:temp:visual inspection:action. -
Delivery 1:
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Delivery 2
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Delivery 3
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Delivery 4
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Delivery 5
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Are there any issues with these deliveries that need to be raised?
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Sign
Food cook and reheat record AM
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Record food that was cooked/reheated and measure the core temp format:item:cooked/reheated/temp
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Check 1:
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Check 2
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Sign 2
Hot held food check
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After 1 hour check the food temperature is above 63’c, if below need to remove and throw away, as danger zone is between 8-63’c. After 2 hours the item needs to be thrown.
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Check 1:
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Check 2
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Sign 2
Cooling down records
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Use an ice bath to cool food quickly and decant into smaller/ shallower containers. Maximum cooling time allowed is 90 minutes. If not cooled down to a minimum 20’c within this time also a danger.
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Was there any food cooled this morning.
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if yes what is the item and what was the temperature at the start and the temperature after 90 minutes. Use the boxes bellow to input details.
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Item 1
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item 2
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item 3
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item 4
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Sign
Kitchen Porter Areas
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KP sinks are clean of debris
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Bins are empty
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Shelves are stacked organised and cleaned
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KP floor is clean
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Dishwasher is clean
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Free of glass
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Sign:
