Title Page
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Conducted on
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Prepared by
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Location
- Sovereign
- Rayleigh
- Benfleet
- Stock Road
- South Weald
- WR Brentwood
- WR Chelmsford
- WR Thorley
- Oaklands Park
- Hedingham
- Sextons
- Doggetts Lane
- Tiptree
Delivery
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For each Chilled delivery received, this information must be recorded on the site iPad with accompanying temperature slip
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For each Frozen delivery received, this information must be recorded on the site iPad with accompanying temperature slip
Storage
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Low Risk chilled equipment must maintain a temperature of between 0°C & 8°C
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Chilled & Frozen Temperature checks, this information must be monitored & recorded on the site iPads three times daily as prescribed on the iPad
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It is advised that a lidded container be available, labelled & used when thawing Bake Confectionery defrost foods
Stock Rotation
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Hot food SATO date (Expiry time) check to be completed and recorded a minimum of 3 times daily at the times prescribed on the iPad
Cooking
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Cooking temperature records must be completed after every Hot food bake completed
Pest Prevention
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Food, drink & packaging to be stored at a minimum of 20cm's off the floor
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A working insectocutor must be on sites where food prepared/stored open
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The area around the rear of the shop should be free of litter and debris to prevent pests being attracted
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The area around the forecourt should be free of litter and debris
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The area around the external bins should be free of litter and debris
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The external bins must have their lids closed. (locked ‐ advisory)
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Internal bins should be fitted with an operational lid (excl. integral coffee machine)
Cleaning
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Customer facing areas of the Coffee equipment should always be clean & clear of routine spillages and debris
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Good hygiene standards for worktops is essential
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Good hygiene standards for the oven is essential
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Good hygiene standards for all flooring is essential
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Good hygiene standards for all till area and shelving storage should be evident
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All Gondola shelving should be clean
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Good hygiene standards for the Chilled Counter display is essential
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Good hygiene standards for the Hot Food display is essential
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Good hygiene standards for the Baked Confectionery display is essential
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Good hygiene standards for all shop floor chilled storage is essential
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Good hygiene standards for all shop floor frozen storage is essential
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Good hygiene standards for all back‐up chilled storage is essential
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Good hygiene standards for all back‐up frozen storage is essential
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Good hygiene standards for the Merrychef is essential. Correct cool down & cleaning process must be followed including daily filter cleaning as per process guide
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Good hygiene standards for the Panini Grill is essential
Maintenace
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Equipment or utensils used for food preparation and food storage must be in good working order
Personal Hygine
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All team members must complete health information when commencing employment and applicable "Return to Work" forms after sickness
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The First Aid & Eye wash kit must be available and accessible at all times
Hot Holding
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Core product temperatures of food in the Hot Hold must be probed & recorded at least 3 times per day at the prescribed times shown on the iPad