Title Page
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Conducted on
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Prepared by
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Location
Daily opening checks
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Handover notes checked from last shift and action taken if needed?
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Staff fit for work wearing clean, correct uniform with only allowable jewellery and any cuts/wounds suitably covered?
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Hand wash basins unobstructed, hot water working with suitable soap and disposable towels available?
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Sufficient stock of cleaning and sanitising facilities available?
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Food contact surfaces clean, sanitised and unnecessary non-food items removed from preparation area?
Fridge air temperatures should be 5 degrees C or less (suitably chilled)
1. Large display fridge
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AM time
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PM time
2. Under counter fridge
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AM time
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PM time
3. Under counter fridge
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AM time
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PM time
4. Under counter fridge
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AM time
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PM time
5. water fridge
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AM time
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PM time
6. Stock room fridge
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AM time
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PM time
4. Under counter fridge
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AM time
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PM time
2. Under counter fridge
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AM time
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PM time
2. Under counter fridge
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AM time
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PM time
1. Large display fridge
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AM time
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PM time
1. Large display fridge
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AM time
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PM time
Incoming delivery - between pack temperature should be 8 degrees C or less (suitably chilled) -18 degrees C or less (suitably frozen)
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Delivery
delivery
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food type
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In date
Closing checks
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all food covered?
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Raw food and ready to eat food clearly separated?
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Foods being defrosted in fridge if necessary?
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All food date labelled correctly, rotated and discarded if unfit or out of date?
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Todays cleaning schedule completed all hand contact surfaces sanitised?
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Waste removed to outside bins (with closed lids) new bin bags inserted and floors swept and mopped?
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Dirty re-usable cloths have been removed and replaced with clean ones?
Handover notes (any problems or changes - what did you do?) - add pictures if needed.
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Notes
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Add media
Once completed at the end of the day sign and email to the
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I am the person responsible for supervising food safety and I can confirm that these checks were completed
