Title Page
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Conducted on
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Prepared by
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Location
Check
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All handwash sinks setup & working, hand wash poster displayed
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Correct hand soap(Red customer/Gold Staff) & working dispenser
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Warm water running out of Kitchen and crew room sinks (42-45c)
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Hand dryer working
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Merlin timer in use & being followed
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Cloth buckets setup
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Sufficient amount of cloths available
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Cloths fully submerged in sanitised water, laid flat
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Cloth buckets labelled
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Cloth buckets clean
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2 hourly timed system in place to change cloth bucket water
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Dive sinks setup for 2hrly & 4 hrly dive procedure. (Contact time for sanitiser is 1-2 minutes)
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Cloths in kitchen in pots & changed every 30 minutes
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Ice machine visibly clean
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Ice bucket stored upside down with scoop
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Open packets of food in chiller/freezer are wrapped, labelled & stored accordingly to procedures
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Both blue gloves are available
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Clear gloves are available
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Chemicals in stockroom are stored away from food products
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Nonfood spill kit available Managers know how to use
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Freezers main/secondary are all in temp, in date & ROTATED
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Chillers main/secondary are all In temp, in date & ROTATED
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All chilled products in date & ROTATED
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Secondary shelf lifes applied & adhered to
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Left over heated food discarded promptly, incl milk in coffee machines
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Pyrometer & needle probe working
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Only McDonald's approved packaging, equipment, & food to be used
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48 hour rule applied to food bourne illnesses(diarrhoea, vomiting, jaundice,fever & sore throat)
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Probe wipes available & in use
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Allergen leaflet available
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Crew know correct procedure for handling allergen requests
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All fire exits clear, fire exits operational
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2 full set of PPE available & clean
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Ansul nozzles in place above grills & vats
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CO2 bottles secure
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All filters in place using the cache filters
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Covid Checklist complete
