Food Safety Critical 2022

Coffee Machines must always be cleaned inline with the designated process/schedule

All toilets should be clean and fully stocked with all relevant amenities

Cooked Hot food must have Core Temperature of >75°C (>82°C in Scotland) achieved/checked before putting on sale

High Risk chilled food & drink must be accepted according to the correct delivery procedure process guide

Frozen food & drink must be accepted according to the correct delivery procedure process guide

Core temperature of Hot products must be >63°C in Hot Holding unit

There must be an adequate supply of Potable water. Hot and cold running water must be available at all hand washing facilities and kitchen/equipment/utensil sinks

Toilets are to be in working order

Temperature Probe has failed the calibration check test and must be replaced

A Temperature Probe must be available, in working order and fit for purpose

Team members must not be onsite showing signs of illness or having being ill within the previous 48hrs

Inadequate Handwashing facilities observed and/or practices observed

There must be no signs or evidence of pest activity. If found a call to Vinci must be logged immediately

All products need to be approved by Shell Retail. Contact the TM to check if authorisation had been granted

High Risk chilled product areas must be date checked by team members every evening

All expired SOR High Risk products to be stored in closable container labelled "Unfit for Human Consumption". Not to be stored in public areas

All open food requires up to date Allergen Information to be displayed on SEL and or packaging

Hot Food products must have the expiry time checked regularly by team members, Any food on sale past the expiry time or Hot food found without a SATO label printed must be removed immediately from sale

Current SATO software must be in place along with the latest firmware in line with the current 'S' period

The team at every site must be aware of the importance of allergen information and be able to correctly guide customers to the allergen matrix document

Current Allergen Matrix must have a hard copy printed & available on the iPad for all sites

High Risk chilled product temperature must be between 0°C & 8°C

All frozen stock must maintain a product temperature <12°C

All Food must be stored in a safe manner without risk of cross contamination

All food handlers must have completed the Basic Food Hygiene and OnTheJob Training

The site needs to have the HACCP available to all team members at all times

Team members must have access to the Food Operations manual, be aware of its location and purpose

All team members need to be fully aware of the HACCP document, its location and it's purpose