Food Safety Daily Checks

All hand wash sinks set up & working, hand wash poster displayed;

Correct Hand Soap in Dispenser and working correctly? Red= Customer, Gold=Staff

Are Hand Dryers working in Crew Room/Kitchen/Customer Areas

Is Merlin timer in use and being followed?

Are Cloth Buckets Set-up? Sufficnet cloths available /Buckets Labelled / Buckets Clean / 2 hourly timed system in place to change cloth bucket water

Dive sinks set up for 2 hourly and 4 hourly dive procedure. Contact time for Sanitiser is 1-2 minutes.

All cloth pots in place on Front and Kitchen and cloths changed every half hour

Open packets of food in Chiller/Freezer are wrapped/labelled & stored accordingly to procedures

Are there enough blue gloves available to use over Breakfast?

Are enough clear gloves available to use during the entire day?

Chemicals in stock room are stored away from food products?

Is Non-Food spill kit available? Do you know how to use it. Find out how?

All freezers - Main and Secondary are all within range and completed in the DPSC

All chillers - Main and Secondary are all within range and completed in the DPSC

Front Counter chiller product temp completed with a bottle of Happy Meal Milk?

All chilled products are within use by date?

All secondary shelf life applied and adhered to during shift?

Left over heated food discarded promptly, including milk in coffee machines.

Pyrometer and 2x needle probes working properly?

Only approved McDonalds Packaging, Food and Equipment in use?

48 hour rule applied to any staff with food Bourne illnesses (Diarrhoea, Vomiting, Jaundice, Fever, Sore Throat)

Are probe wipes available and in use?

Are 3x Allergen books available to use in the Restaurant? Any old books discarded.

2 full sets of PPE available and clean - Put in washing machine if not clean

Ansul nozzles in place above grills and VATs

Co2 bottles in stock in place and secured with a chain.