There is warm water and all required supplies at all hand washing sinks (including crew toilets)
Hands are properly washed following hand washing procedures and at appropriate times - timer in use?
Sanitised cloth buckets contain a sufficient number of cloths and in sanitiser solution
Clean cloths are in use at all food and beverage stations and are changed at least every half an hour
UHC trays, grill utensils, prep table utensils and holders are cleaned and sanitised every 4 hours - what is the system?
Appropriate measures are taken to protect water and ice from foreign objects, chemicals or bacterial contamination- check ice bin storage, scoop usage and ice machine drains. Filters on multiplex
Opened packages of food in storage(including in chiller and freezers) are covered/wrapped, labelled and stored according to proper procedures
Correct blue glove procedures are used to prevent cross-contamination when handling all raw meat or shell eggs - dedicated utensils used for eggs, watch grill procedures
Disposable Clear gloves procedures are followed- check hands washed BEFORE putting on, worn for ice and salad prep
Chemicals are stored away from food and packaging- check stockroom
Pest management programme is in use and working effectively. Check around building for signs of pest infestation and store is pest proofed
Non-food biohazard spill procedures are in place - At least one spill kit tools available- complete undamaged. Managers need to be aware of kit and how/when to use
Walk-in freezer and any other storage freezers used to store raw meat operate at -18C or below. Secondary storage freezers are keeping all products solidly frozen.
Walk in chiller is below 4c, all secondary chillers are keeping products at correct temperature or a SSL has been applied
All chilled products are in date
Secondary shelf lives of frozen/chilled foods held at room temperature and in chillers are marked and being used within secondary shelf life
Leftover heated food is discarded - mix or milk removed from machines
Pyrometer with needle probe is calibrated and working - complete ice test, check spare probes
Check the internal temperature of either beef or sausage
Cooked eggs have temperature above 70c
Internal temp of filet/fish fingers over 70c
All food, packaging and food equipment are from approved suppliers - red pots, chemicals
Managers know how to deal with ill workers - check knowledge, what would stop people working and when can return to work
All managers have an FRS certificate - check where certification is held - is it available?
Managers or staff who complete the DPSC have been DPSC trained and can demonstrate how to complete the DPSC - ask questions, watch procedure, check any crew in DPSC vs Training log
At least 60 days of DPSC are available - check storage and that FSPV has been completed
Review the latest EHO visit letter - have recommended actions been corrected?
Check crew footwear is appropriate, black leather closed in shoes only