Food Safety Minor

• Conducted on

  Date

• Prepared by

• Location

  Select Sovereign Rayleigh Benfleet Stock Road South Weald WR Brentwood WR Chelmsford WR Thorley Oaklands Park Hedingham Sextons Doggetts Lane Tiptree

  • Sovereign
  • Rayleigh
  • Benfleet
  • Stock Road
  • South Weald
  • WR Brentwood
  • WR Chelmsford
  • WR Thorley
  • Oaklands Park
  • Hedingham
  • Sextons
  • Doggetts Lane
  • Tiptree

Delivery

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Storage

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cooking

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

  Yes

  No

  N/A

Pest Prevention

• Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cleaning

• Yes

  No

  N/A

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

  Yes

  No

  N/A

• Good hygiene standards for worktops is essential

  Yes

  No

  N/A

• Good hygiene standards for the oven is essential

  Yes

  No

  N/A

• Good hygiene standards for all flooring is essential

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All Gondola shelving should be clean

  Yes

  No

  N/A

• Good hygiene standards for the Chilled Counter display is essential

  Yes

  No

  N/A

• Good hygiene standards for the Hot Food display is essential

  Yes

  No

  N/A

• Good hygiene standards for the Baked Confectionery display is essential

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Good hygiene standards for the Panini Grill is essential

  Yes

  No

  N/A

Maintenace

• Yes

  No

  N/A

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

  Yes

  No

  N/A

Personal Hygine

• Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Hot Holding

• Yes

  No

  N/A

• 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

  Yes

  No

  N/A