Title Page
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Conducted on
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Prepared by
Hygiene and Sanitation
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Hand washing sinks clean and free from obstruction
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Correct soap in dispensers (check crew toilets and kitchen)
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Warm/hand hot running water available (check crew toilets and kitchen)
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Merlin hand washing timer on and followed
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Cloth buckets setup correctly (clean cloths laid flat & submerged in sanitiser solution with dirty cloths in soapy water (APSC))
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Clean cloths setup on all stations in dedicated pots
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All UHC trays, utensils, egg tools, egg cups & grill utensils sprayed off every 2 hours (breakfast)
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All UHC trays, utensils, transfer trays & grill utensils sprayed off every 4 hours (main menu)
Refrigerated Storage
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Main freezer below -18°C
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Main chiller is between 2°C and 4°C
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All secondary freezers are below -18°C
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All secondary chillers are below 4°C
Shelf Lives
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All stock is within primary shelf life
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What stock is out of date?
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Have you recorded it to be wasted
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Secondary shelf lives applied to all relevant products and are within usage time
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Donuts (bagged up) & desserts dated correctly in accordance with Natasha’s Law
Contamination Prevention
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All Crew and Managers assigned to work in the kitchen are wearing: hats, aprons, hairnets/beard snoods (as applicable)
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Glove pots are in freezers & used to store gill gloves
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Blue disposable gloves are available and used for raw eggs only and discarded after one use
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Yellow hutzler is used for breaking yolks only during breakfast
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Melt resistant gloves available and used correctly (Laying meat on the grills, covering meat in freezers, stocking up with the grill side, freezers, and the outside is never touched)
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Clear disposable gloves are available and worn when adding shake/Sundae mix to the machine
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Only approved chemicals are available and chemicals are stored away from food areas
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Tongs, clams and wrap boxes are stored under the UHC for McPlant and veggie options
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After breakfast/main menu stock is sealed using “use first” tape
Crew Knowledge
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Crew members can explain the procedure for handling allergy related questions
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Crew members can explain the difference between the cloths
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Crew members can demonstrate a hand, washing technique
Shift Evaluation
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Based on the responses to the questions asked how do you feel the shift is?
