Title Page

  • Conducted on

  • Prepared by

  • Location

Delivery

  • For each Chilled delivery received, this information must be recorded on the site iPad with accompanying temperature slip

  • For each Frozen delivery received, this information must be recorded on the site iPad with accompanying temperature slip

Storage

  • Low Risk chilled equipment must maintain a temperature of between 0°C & 8°C

  • Chilled & Frozen Temperature checks, this information must be monitored & recorded on the site iPads three times daily as prescribed on the iPad

  • It is advised that a lidded container be available, labelled & used when thawing Bake Confectionery defrost foods

Stock Rotation

  • 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

  • Cooking temperature records must be completed after every Hot food bake completed

Pest Prevention

  • Food, drink & packaging to be stored at a minimum of 20cm's off the floor

  • A working insectocutor must be on sites where food prepared/stored open

  • The area around the rear of the shop should be free of litter and debris to prevent pests being attracted

  • The area around the forecourt should be free of litter and debris

  • The area around the external bins should be free of litter and debris

  • The external bins must have their lids closed. (locked ‐ advisory)

  • Internal bins should be fitted with an operational lid (excl. integral coffee machine)

Cleaning

  • Customer facing areas of the Coffee equipment should always be clean & clear of routine spillages and debris

  • Good hygiene standards for worktops is essential

  • Good hygiene standards for the oven is essential

  • Good hygiene standards for all flooring is essential

  • Good hygiene standards for all till area and shelving storage should be evident

  • All Gondola shelving should be clean

  • Good hygiene standards for the Chilled Counter display is essential

  • Good hygiene standards for the Hot Food display is essential

  • Good hygiene standards for the Baked Confectionery display is essential

  • Good hygiene standards for all shop floor chilled storage is essential

  • Good hygiene standards for all shop floor frozen storage is essential

  • Good hygiene standards for all back‐up chilled storage is essential

  • Good hygiene standards for all back‐up frozen storage is essential

  • Good hygiene standards for the Merrychef is essential. Correct cool down & cleaning process must be followed including daily filter cleaning as per process guide

  • Good hygiene standards for the Panini Grill is essential

Maintenace

  • Equipment or utensils used for food preparation and food storage must be in good working order

Personal Hygine

  • All team members must complete health information when commencing employment and applicable "Return to Work" forms after sickness

  • The First Aid & Eye wash kit must be available and accessible at all times

Hot Holding

  • 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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.