Food Safety Procedures Verification (FSPV) - DPSC Version

• Restaurant name & number

• Completed By

• Date Completed

  Date

• Checked By

• Date checked

  Date
• Location
  Address

• INSTRUCTIONS
  
  1. Answer "✔", "✖" or "N/A" on the questions provided below.
  2. Add Photos in "Image" and Comments in "Note" on the items needed.
  3. Add a Corrective Measure by tapping on "Action", then provide a description, assign to a member, set priority, and due date.
  4. Complete the audit by providing a digital signature.
  5. Share your report by exporting as PDF, Word, Excel or Web Link.

FS1 – There is warm running water and required supplies at all handwashing sinks (including Crew toilets)

• Wash hand basins – Kitchen:

• Good flow of hand-hot water (42°C to 45°C)

  ✔

  ✖

  N/A

• ‘Clear view’ soap dispensers working and filled with AMH

  ✔

  ✖

  N/A

• Working hand dryers or adequate supplies of kitchen roll / paper towels – stored hygienically

  ✔

  ✖

  N/A

• Hand washing poster is displayed (version dated 2013 or later)

  ✔

  ✖

  N/A

• Taps function correctly and give a full flow of water for as long as is needed

  ✔

  ✖

  N/A

• Handwashing sinks are not obstructed, are within easy reach and are not used for cleaning equipment or emptying buckets etc

  ✔

  ✖

  N/A

• Wash hand basins – Crew Toilets:

• Good flow of hand-hot water (42°C to 45°C)

  ✔

  ✖

  N/A

• ‘Clear view’ soap dispensers working and filled with AMH

  ✔

  ✖

  N/A

• Working hand dryers or adequate supplies of kitchen roll / paper towels – stored hygienically

  ✔

  ✖

  N/A

• Hand washing poster is displayed (version dated 2013 or later)

  ✔

  ✖

  N/A

• Taps function correctly and give a full flow of water for as long as is needed

  ✔

  ✖

  N/A

• Handwashing sinks are not obstructed, are within easy reach and are not used for cleaning equipment or emptying buckets etc

  ✔

  ✖

  N/A

FS2 - Hands are properly washed following hand washing procedures at the appropriate times

• Employees demonstrate correct hand washing procedures as per the hand washing poster, e.g. hands are wet before applying soap and thoroughly dried

  ✔

  ✖

  N/A

• Employees wash hands after ‘dirty’ tasks, e.g. after handling waste, touching face, hair, picking something up off the floor, handling contaminated egg trays etc.

  ✔

  ✖

  N/A

• Employees wash hands after using toilet or taking a break

  ✔

  ✖

  N/A

• Employees wash hands if raw meat patties or shell eggs are handled with bare hands

  ✔

  ✖

  N/A

• Employees wash hands following the half hour timed system (hourly for front counter and dining area)

  ✔

  ✖

  N/A

• Adequate timed hand washing system in place, e.g. Merlin timer, is working and is in use

  ✔

  ✖

  N/A

• Managers react to the timer and instruct all employees to wash their hands in turn as well as washing their own hands

  ✔

  ✖

  N/A

• Employees react to the instruction

  ✔

  ✖

  N/A

FS3 – Sanitised cloth buckets contain a sufficient number of cloths and sanitiser solution added at the correct concentration

• Sufficient clean, sanitised cloths are available

  ✔

  ✖

  N/A

• Clean red border and grill cloths are fully submerged in Sanitiser solution

  ✔

  ✖

  N/A

• Cloths are laid flat, not folded

  ✔

  ✖

  N/A

• Sanitiser solution is changed whenever clean cloths are added from the washing machine and at least every 2 hours to ensure sanitiser remains effective

  ✔

  ✖

  N/A

• Sanitiser solution is discarded as soon as the last cloth is taken from the clean cloth bucket

  ✔

  ✖

  N/A

• Sanitiser is correctly diluted/dissolved before adding to cloths (1 sachet of Kay-5 Sanitiser in approx. 9.5 litres of lukewarm water in clean plastic bucket or SolidSense Sanitiser at the correct concentration/colour as per the colour guide on the SolidSense Application Wallchart)

  ✔

  ✖

  N/A

• Cloth buckets are clean and contain clean cloths to ensure sanitiser is effective

  ✔

  ✖

  N/A

• Clean and dirty cloths are kept separate and grill cloths, red border cloths and blue cloths are all kept separate

  ✔

  ✖

  N/A

• NB - SolidSense sanitiser solution can be used for cloth buckets, however this will stain the cloths pink and will not keep them whitened

FS4 – Sanitiser-soaked cloths and grill cloths used at food or beverage preparation areas are not sitting out on kitchen surfaces longer than 30 minutes (in-line with hand washing timing), or when soiled. Cloths used for detail cleaning are placed in soiled cloth bucket after use

• Cloths are changed in line with hand washing and following the half-hourly timing system

  ✔

  ✖

  N/A

• Sanitised cloths used for specific cleaning tasks are put in the dirty cloth bucket once used

  ✔

  ✖

  N/A

• Sanitised cloths used for wiping bun trays and food prep surfaces etc. are put in the dirty cloth bucket if they become soiled otherwise they are changed at least every half hour

  ✔

  ✖

  N/A

• Adequate timed cloth changing system in place, e.g. a Merlin timer or clock is working and is in use

  ✔

  ✖

  N/A

• Managers react to timer and instruct employees to change grill cloths and red border cloths and wash hands at the same time

  ✔

  ✖

  N/A

• Employees react to the instruction

  ✔

  ✖

  N/A

• Clean, sanitised cloths are kept in clean, sanitised containers on relevant stations

  ✔

  ✖

  N/A

FS5 - All UHC trays, grill utensils, prep table utensils and utensil holders are cleaned and sanitised at least every 4 hours as per approved procedure. Back sink and APSC/sanitiser dispensers, or dishwasher if used, must function. All supplies must be available. Sanitiser solution has the right concentration using the colour guide

• All food contact utensils, e.g. UHC trays, grill utensils, prep table utensils, utensil holders, grill tidy, tongs, condiment pots, shake churns, trays etc. are cleaned and sanitised using the 4-step cleaning method approximately every 4 hours, e.g. after lunch and dinner rush as well as breakfast ‘dive’ and closing ‘dive’

  ✔

  ✖

  N/A

• Sufficient UHC trays, utensils and utensil holders are available and clean

  ✔

  ✖

  N/A

• All egg equipment and utensils are cleaned and sanitised approximately every 2 hours

  ✔

  ✖

  N/A

• Crew follow correct procedures for 4-step cleaning, i.e. wash in APSC, hot spray rinse, soak in sanitiser for 1 to 2 minutes and dry

  ✔

  ✖

  N/A

• Staff know and follow the sanitiser contact time of 1 to 2 minutes

  ✔

  ✖

  N/A

• Equipment is completely air dried or dried using clean kitchen roll before being re-used

  ✔

  ✖

  N/A

• Kitchen roll is stored in a clean and hygienic manner

  ✔

  ✖

  N/A

• All cleaned and sanitised equipment is stored in a clean and hygienic manner

  ✔

  ✖

  N/A

• Dishwashers are not used for egg equipment and utensils or shake machine parts

  ✔

  ✖

  N/A

• Three-compartment sink:

• Good supply of hot (50°C to 65°C) and cold (<20°C) water: Record temps … Cold ºC Hot ºC

  ✔

  ✖

  N/A

• Good supply of hot water from correctly functioning spray head

  ✔

  ✖

  N/A

• Drain levers are working correctly and APSC/Sanitiser Solution level does not fall

  ✔

  ✖

  N/A

• Sufficient supplies of APSC available and APSC dispenser is working correctly (42°C to 45°C)

  ✔

  ✖

  N/A

• Sufficient supplies of SolidSense Sanitiser available and Sanitiser dispenser is working correctly (42°C to 45°C)

  ✔

  ✖

  N/A

• SolidSense sanitiser is dispensed at the correct concentration using colour guide on SolidSense Application

  ✔

  ✖

  N/A

• Wallchart to check concentration

  ✔

  ✖

  N/A

• 3-tub sink is never used for discarded foul water, e.g. from mop buckets

  ✔

  ✖

  N/A

• Dishwasher washes at 65°C and rinses at 82°C (check dials)

  ✔

  ✖

  N/A

• Dishwasher detergent is connected and detergent is visible in the feed tube. Items come out of the dishwasher clean

  ✔

  ✖

  N/A

FS6 - Appropriate measures are taken to protect water and ice from foreign objects, chemicals and/or bacterial contamination

• All water filters (including coarse filter) are labelled with an installation date and a ‘due to be changed’ date

  ✔

  ✖

  N/A

• Filters are within their 6 month date or correct water volume usage (120,000 cubic litres), whichever is sooner

  ✔

  ✖

  N/A

• Filtered drinking water is available via a separate tap at back sink or via drinks tower and is used for reconstituting onions and for cooking eggs

  ✔

  ✖

  N/A

• Ice machine is visibly clean

  ✔

  ✖

  N/A

• Ice machine, including storage bin, is cleaned and sanitised at least weekly

  ✔

  ✖

  N/A

• Ice bucket and scoop stored in the chiller overnight if the restaurant closes

  ✔

  ✖

  N/A

• Ice bucket is stored upside down

  ✔

  ✖

  N/A

• Ice scoop is stored in sanitised container

  ✔

  ✖

  N/A

• Ice bucket and scoop are cleaned daily using 4-step method

  ✔

  ✖

  N/A

• Front counter ice storage bins are emptied, cleaned and sanitised daily

  ✔

  ✖

  N/A

• Ice scoop is always used to fill drinks

  ✔

  ✖

  N/A

• Blended Ice Machine ice compartment is cleaned weekly and monthly as per PM cards

  ✔

  ✖

  N/A

FS7 - Opened packages of food in storage (including chillers and freezers) are covered / wrapped, labelled and stored according to proper procedures

• Open packages of food in all storage areas are covered, wrapped or re-sealed in a clean, sanitised container with a lid

  ✔

  ✖

  N/A

• Re-run is stored in the correct clean, sanitised, stainless steel bucket (and identified as shake or soft serve) and covered with a lid

  ✔

  ✖

  N/A

• Eggs are stored below all other products, i.e. on the bottom shelf and not next to any food other than liquid egg

  ✔

  ✖

  N/A

• Dressings on the dressing table are kept covered whenever not in constant use

  ✔

  ✖

  N/A

• Containers of salad ingredients, e.g. lettuce, onions, cucumber and tomato, are replaced with clean, sanitised containers when being replenished – product is not ‘topped-up’ <br>- Check all products in all freezers and chillers, including display chillers <br>- Check all defrosting and tempering products <br>- Check all other areas of the kitchen, preparation areas and front counter / beverage cells and any other ambient storage areas

  ✔

  ✖

  N/A

FS8 - Correct blue glove procedures are used to prevent cross-contamination when handling all raw meat or shell eggs (or other grilled products as appropriate) at the grill station. Dedicated utensils are used for raw egg products, e.g. the yellow Hutzler spatula or egg yolk breaking tool is only used to break egg yolks

• Melt-resistant glove procedures:

• Used gloves are put on and taken off without touching the outside of the glove, including the cuff

  ✔

  ✖

  N/A

• Gloves are changed at least every 2 hours or sooner if damaged or split

  ✔

  ✖

  N/A

• Used gloves or gloved hands do not touch equipment that is then touched with bare hands, e.g. platen handles, grill-side freezer lids etc

  ✔

  ✖

  N/A

• Bare hands are not used to open or re-cover bags within the grill-side freezer

  ✔

  ✖

  N/A

• Melt-resistant gloves are stored in a dedicated pot in the grill-side freezer. Pot is deep enough to fit glove without it being scrunched up and without it touching the grill-side freezer lid

  ✔

  ✖

  N/A

• Grill-side freezers are stocked up wearing blue gloves to handle meat. The freezer bags and blue gloves do not touch anything else

  ✔

  ✖

  N/A

• If bare hands touch raw patties, outside of glove or contaminated meat packaging they are washed immediately

  ✔

  ✖

  N/A

• Grill Glove Procedure poster is displayed near the grill

  ✔

  ✖

  N/A

• Blue polythene glove and dedicated utensil procedures for shell eggs:

• New blue polythene gloves used every time raw shell eggs and/or egg cups are handled

  ✔

  ✖

  N/A

• Gloves are removed without touching the outside of the glove with bare hands

  ✔

  ✖

  N/A

• Gloved hands do not touch equipment that is then touched with bare hands, e.g. egg ring lids etc.

  ✔

  ✖

  N/A

• Gloves are discarded when removed and never re-used

  ✔

  ✖

  N/A

• If bare hands touch raw eggs, contaminated egg trays or outside of glove they are washed immediately

  ✔

  ✖

  N/A

• A yellow yolk breaker is available and is only used to break raw egg yolks. No other utensil is used to break yolks

  ✔

  ✖

  N/A

• Egg-cracking tool is available and is only used to crack eggs. No other utensil is used to crack eggs

  ✔

  ✖

  N/A

• Raw egg utensils, i.e. yellow yolk breaker, liquid egg ladles and egg-cracking tool are not stored with cooked egg utensil

  ✔

  ✖

  N/A

• Egg cracking station is set up to prevent contamination of the surrounding area, i.e. no food products, food packaging or cooked egg equipment stored around or beneath the raw egg equipment

  ✔

  ✖

  N/A

FS9 - Disposable clear glove procedures are followed

• Clean, clear gloves are worn for preparing salads and presets and for handling mix and ice

  ✔

  ✖

  N/A

• Hands are washed prior to putting on fresh clear gloves

  ✔

  ✖

  N/A

• Clear gloves are only stored in a holder next to the handwashing sinks and not next to work stations etc to encourage washing hands before putting on gloves

  ✔

  ✖

  N/A

• Gloves are replaced whenever damaged or contaminated

  ✔

  ✖

  N/A

• Gloves are discarded once removed and never re-used

  ✔

  ✖

  N/A

• Clear gloves are not used for handling raw products or for cleaning tasks

  ✔

  ✖

  N/A

• Gloves are changed and hands washed if they become contaminated and following timed hand washing system at least half hourly where applicable

  ✔

  ✖

  N/A

FS10 - Chemicals are stored away from food and food packaging

• Chemicals in the stock room are stored separately from food and food packaging and clean food equipment

  ✔

  ✖

  N/A

• Chemicals stored in other areas are either stored away from food and food packaging or kept in air-tight, sealed containers with no risk of spills etc.

  ✔

  ✖

  N/A

• Spray bottles are not used in the kitchen near open food

  ✔

  ✖

  N/A

FS11 - Pest management programme is in place and working effectively. The restaurant building, adjoining corral and any area within 3m from the building (i.e. inside the Drive-thru lane) is clear from pest infestation. Check for any signs of active pest infestation and the restaurant is pest proofed

• An adequate pest prevention programme is in place

  ✔

  ✖

  N/A

• The restaurant building, adjoining corral and any area within 3 metres from the building (i.e. inside the Drivethru lane) is free from signs of any pest infestation (including rats, mice, cockroaches, flies, birds)

  ✔

  ✖

  N/A

• Recommendations from pest reports have been addressed, signed off and dated

  ✔

  ✖

  N/A

• The restaurant is adequately proofed against pest entry (see Food Safety Manual for more information)

  ✔

  ✖

  N/A

• There is no evidence of external pest activity close to the restaurant

  ✔

  ✖

  N/A

• Pest company has visited within the last 2 months or more recently where applicable

  ✔

  ✖

  N/A

• Recommendations from latest annual Technical Inspection/QA Report have been actioned and signed off <br>- Check all food rooms, removing stock and looking underneath equipment and shelving <br>- Thoroughly check external storage rooms and adjacent areas

  ✔

  ✖

  N/A

FS12 - Non-food / biohazard spill procedures in place

• Non-Food Spill Kit is available, accessible and contains the following: <br>- Sirafan spray <br>- Absorbent powder & scoop <br>- Disposable gloves, apron & bag <br>- Paper towels <br>- Safety glasses

  ✔

  ✖

  N/A

• Managers and dining area employees know where to find kit and instruction card and can identify key steps: <br>1. Close off area and position wet floor cones <br>2. Put on glasses and disposable apron and gloves <br>3. Spray area up to 1m around spill <br>4. Use absorbent powder and scoop to pick up spill <br>5. Wipe area with paper towels <br>6. Spray area and leave for 10 minutes and then wipe with paper towels <br>7. Discard scoop, paper towels, disposable gloves and apron into bag and discard <br>8. Wash hands

  ✔

  ✖

  N/A

FS13 – Walk-in freezer and any other primary storage freezers used to store raw meat operate at -18°C or colder. Secondary storage freezers are keeping all products solidly frozen

• Product temperatures in main freezer units are –18°C or colder (check chicken products)

  ✔

  ✖

  N/A

• Products in secondary units are solidly frozen with no signs of thawing*

  ✔

  ✖

  N/A

• Air temperatures in all back-up, reach-in and grill side freezers are -18°C or colder before being stocked up

  ✔

  ✖

  N/A

• Holding times are applied to beef/sausage in grill-side freezers (2 hours) and back-up freezers (6 hours) (Non Forced-Air Freezers only)

  ✔

  ✖

  N/A

• Stacking in freezer allows for adequate air circulation (3cm between stacks, 5cm from wall, 15cm from ceiling and 30cm from evaporator) and beef is furthest away from door and not under evaporator

  ✔

  ✖

  N/A

• Secondary freezers are emptied once every 24 hours, cleaned and the air temperature checked before product is re-stocked

  ✔

  ✖

  N/A

• Freezer curtain is in place at all times

  ✔

  ✖

  N/A

• Condenser fins on all chillers and freezers are clean and straight

  ✔

  ✖

  N/A

• Evaporator and ceiling of main freezer is free from ice build-up <br>- When checking if products are solidly frozen (or at -18°C or below in the main freezer) choose products that have been in the freezer the longest, i.e. not recently delivered or transferred to that unit <br>- * To assist with determining whether products are solidly frozen or if temperatures are too warm, follow the Freezer/Breakdown guidelines accordingly. Beef/sausage which is warmer than -15°C must not be returned to the main freezer.

  ✔

  ✖

  N/A

FS14 – Walk-in chiller and any other primary storage chillers are at or below 4°C (including shake/soft serve reservoir). Secondary storage chillers are keeping all products at correct temperature or a suitable secondary shelf life has been applied

• Product temperatures in the main chiller and the shake machine are 4°C or colder

  ✔

  ✖

  N/A

• Stacking in chiller allows for adequate air circulation (5cm from wall or sides of unit, 15cm from ceiling and 30cm from evaporator)

  ✔

  ✖

  N/A

• Product temperatures in all other chillers are 4°C or colder or an appropriate secondary shelf life label has been applied

  ✔

  ✖

  N/A

• Products above 4°C have secondary shelf lives applied as per Secondary Shelf Life and Tempering Chart or Chiller Breakdown guidelines

  ✔

  ✖

  N/A

• Products above 8°C (5°C in ROI) have a 4hr secondary shelf life applied

  ✔

  ✖

  N/A

• Secondary chillers are emptied once every 24 hours, cleaned and the air temperature checked before product is re-stocked

  ✔

  ✖

  N/A

• Water & Fruit Shoots are adequately pre-chilled in the main chiller before placing in the front chiller with milk etc. <br>- Take temperatures within every chiller <br>- Use a sanitised needle probe and discard any product which is destructive tested <br>- Take the product temp of the Heat-Treat shake machine and Blended Ice machine by reading the display <br>- Take the air temp of the reservoir of the non Heat-Treat/coffee machine by using an air probe <br>- Choose products that have been in the chiller the longest, i.e. not recently delivered or transferred to that unit <br>- If temperatures are warmer than 4°C, apply the Chiller Breakdown guidelines accordingly <br>- ‘Refrigerated products’ do not include Mineral Water or Fruit Shoots which are only chilled for quality

  ✔

  ✖

  N/A

FS15 - All products are in date (within primary shelf life)

• All chilled products are within their primary date code marking

  ✔

  ✖

  N/A

• All ambient and frozen products are within their primary date code marking

  ✔

  ✖

  N/A

• Products are rotated according to dates <br>- Check all products in all freezers and chillers, including display chillers <br>- Check all kitchen storage and preparation areas and all other ambient storage areas

  ✔

  ✖

  N/A

FS16 - Secondary shelf lives of frozen/chilled foods held at room temperature and in chillers are marked and the products are being used within their secondary shelf lives

• Open packages are clearly labelled with a secondary shelf-life date and time where necessary

  ✔

  ✖

  N/A

• Food which is defrosting or tempering is clearly labelled with a secondary shelf-life date and time

  ✔

  ✖

  N/A

• Chilled products which are past their secondary shelf life date and time are not in use

  ✔

  ✖

  N/A

• System is in place for dressing table holding times

  ✔

  ✖

  N/A

• Products are rotated according to dates

  ✔

  ✖

  N/A

• Weekly Discard Record is completed for McFlurry toppings <br>- Check all kitchen storage and preparation areas and all other ambient storage areas

  ✔

  ✖

  N/A

FS17 - Leftover heated foods are discarded (including any shake/soft serve mix or milk removed from heat treatment shake/soft serve machines or coffee machines)

• Products are discarded promptly at the end of the breakfast / main menu shift and close, e.g. UHC and transfer bin

  ✔

  ✖

  N/A

• Milk in the coffee machine heated milk reservoirs is discarded during daily cleaning

  ✔

  ✖

  N/A

• Mix from the shake machine is discarded weekly or when pasteurisation ‘lock-out’ occurs on the heat-treat machine

  ✔

  ✖

  N/A

• Weekly Discard Record is completed for Shake Mix, Soft Serve and Shake Syrups

  ✔

  ✖

  N/A

FS18 - Pyrometer with needle probe is calibrated and working correctly

• All pyrometers and all probes are in good working condition and pass the ice-test

  ✔

  ✖

  N/A

• All Shift Managers can perform the ice check on the pyrometer(s) and all probes

  ✔

  ✖

  N/A

• Kit contains: spare batteries; 1 grill probe; 1 UHC probe; 1 air probe; 1 liquid probe, 2 needle probes (including patch leads where applicable)

  ✔

  ✖

  N/A

• Where used, Anton pyrometers and box checker have been serviced within the last 12 months

  ✔

  ✖

  N/A

• Spare working pyrometer available (or the ability to obtain a spare pyrometer) in time to complete the grilled product checks

  ✔

  ✖

  N/A

• Moist, sanitised probe wipes are available and used to wipe needle probe before and after every use

  ✔

  ✖

  N/A

FS19 - The internal temperatures of beef patties after cooking are at or above 70°C

• The internal temperatures of beef patties of a full run from each platen in use are 70°C or above

  ✔

  ✖

  N/A

• Surface of all patties is visually checked as soon as patties are removed. There are no red running juices

  ✔

  ✖

  N/A

• Perform destructive test on the coolest patty from each run checked. There are no signs of red/pink meat and all juices run clear/yellowish by the time the patty reaches the sandwich/tray and by the time of the destructive test

  ✔

  ✖

  N/A

• All three platen grills and two platen auto-recognition grills are set to AUTO

  ✔

  ✖

  N/A

• All platens are set at or above the minimum cook times as per the correct Patty Placement Guide

  ✔

  ✖

  N/A

• Correct Patty Placement Guide is in place above each grill

  ✔

  ✖

  N/A

• Perfect Patty Guide is displayed near the grill

  ✔

  ✖

  N/A

FS21 - The internal temperatures of breakfast sausage after cooking are at or above 70°C

• The internal temperatures of sausage patties of a full run from each platen in use are 70°C or above

  ✔

  ✖

  N/A

• Surface of all patties visually checked as soon as they are removed. There are no red running juices.

  ✔

  ✖

  N/A

• Perform destructive test on the coolest patty from each run checked. There are no signs of pale beige/pink meat and all juices run clear/yellowish by the time the patty reaches the tray and by the time of the destructive test

  ✔

  ✖

  N/A

FS22 - Cooked McMuffin round eggs have gelled yolks (are not runny). Internal temperatures are at or above 70°C

• The internal temperatures of the four corner eggs of a full run from each cooker/platen in use are 70°C or above and they all have set whites and set yolks

  ✔

  ✖

  N/A

• Perform destructive test on the coolest egg. Eggs have set whites and set yolks

  ✔

  ✖

  N/A

• Products made from liquid pasteurized egg are 70°C or above and have no running juices

  ✔

  ✖

  N/A

FS23 - The internal temperature of Filet-O-Fish and Fish Finger portions after cooking are at or above 70°C

• The internal temperatures of portions of Filet-O-Fish and Fish Fingers are 70°C or above following cooking <br>- Check Filet-O-Fish portions and Fish Fingers from all vats where fish is cooked <br>- Check the maximum run size that would be used for that day’s volume (NB. For the DPSC, this check does NOT have to be done at changeover, but must be done on the first maximum run size of the day) <br>- Either use a clean, sanitised probe or discard the product. Probe four portions from the maximum run size needed for that day’s business

  ✔

  ✖

  N/A

FS24 - All food, food packaging, food equipment (including utensils) and cleaning chemicals are from approved sources

• Only approved food, drinks, food packaging and cleaning chemicals are used

  ✔

  ✖

  N/A

• Only approved food equipment and utensils are in use, i.e. all food equipment, food utensils and food containers are from H&K or Martin Brower

  ✔

  ✖

  N/A

• All food and drink products in the main freezer, chiller and stockroom are labelled with a WRIN

  ✔

  ✖

  N/A

• Ops Supplies (e.g. polythene gloves, disposable aprons, brushes, cloths etc) are from approved suppliers

  ✔

  ✖

  N/A

• During deliveries, food and drink products are checked for WRIN labels (as per DPSC daily pages) <br>- Any items without a WRIN are detailed in the Action Plan and QA are contacted

  ✔

  ✖

  N/A

FS25 - Managers understand how to deal with ill workers

• Employees understand that symptoms such as diarrhoea, vomiting, jaundice or fever and sore throat would prevent them from working (Unless symptoms are a result of a medical condition that a GP has confirmed will not cause a food-borne illness)

  ✔

  ✖

  N/A

• Employees understand the importance of not working when they are ill and are aware of and adhere to the ‘fitness to work’ guidance, e.g. the 48 hour rule

  ✔

  ✖

  N/A

• Manager’s understand that employees with the above symptoms cannot return to work unless they have been clear of the symptoms for at least 48 hours without the need for medication to control the symptoms

  ✔

  ✖

  N/A

FS26 - All Managers (including Shift Managers) are trained and certified in food safety. Crew are trained on food safety before commencing work

• All Salaried and Shift Running Managers have completed and passed the McDonald’s Food and Restaurant Safety Course

  ✔

  ✖

  N/A

• Copies of evidence of training is available on PeopleStuff, in Food Safety folder or otherwise available <br>- Managers have a Level 3 Certificate or an entry on PeopleStuff to show that they have attended and passed the 2-day FRS Course OR <br>- Managers have an entry on PeopleStuff to show that they have completed the eLearning FRS AND have attended and passed the BSM since July 2009 (or FRS section of BSM)

  ✔

  ✖

  N/A

• New Crew receive Food Hygiene training via the On-Line Orientation and a copy of the Hygiene and Food Safety Flyer before they are allowed to work

  ✔

  ✖

  N/A

• All Crew have passed a Hygiene and Food Safety SOC or the Advanced Hygiene, Safety & Security test within last 12 months

  ✔

  ✖

  N/A

• Managers and Crew assigned to Open and Close the shake machine are fully trained and have received a Shake Machine SOC within last 12 months, including daily open and close for heat-treat machines

  ✔

  ✖

  N/A

FS27 – Managers (or staff assigned to complete the checklist) have been trained on how to properly complete the procedures on the DPSC. Assess through observation, questioning and demonstration of knowledge

• All shift managers and staff completing DPSC follow correct DPSC procedures to complete the ice check on the pyrometer with needle probe, including trouble-shooting and corrective action

  ✔

  ✖

  N/A

• All shift managers and staff completing DPSC follow correct DPSC procedures to complete internal temperature and visual checks for grilled products, including trouble-shooting and corrective action

  ✔

  ✖

  N/A

• All shift managers and staff completing DPSC follow correct DPSC procedures to complete air and product temperatures for all freezer and chiller units, including trouble-shooting and corrective action

  ✔

  ✖

  N/A

• Managers have read the DPSC training flyer, watched the bite-sized eNABIT video and completed the AutoRecognition Grills eLearning

  ✔

  ✖

  N/A

• All shift managers and staff completing DPSC follow correct DPSC procedures to complete all other areas of the DPSC

  ✔

  ✖

  N/A

• All Managers have passed a DPSC SOC within the last 12 months (completed by Business Manager). Business Manager has a DPSC SOC completed by the Consultant / Franchisee within the last 12 months

  ✔

  ✖

  N/A

• Any Crew assigned to complete the DPSC have a DPSC SOC completed within last 12 months

  ✔

  ✖

  N/A

FS28 - At least the last 60 days of correctly completed DPSCs are available. The last two correctly completed Monthly FSPVs are available

• Daily pages of last month’s DPSC are completed correctly with action taken where necessary

  ✔

  ✖

  N/A

• Action is taken and recorded for all out-of-spec readings, e.g. freezers warmer than -18°C or chillers warmer than 4°C

  ✔

  ✖

  N/A

• Weekly and monthly pages of last month’s DPSC completed correctly - check discard records, monthly dates etc.

  ✔

  ✖

  N/A

• Grills have been calibrated twice a month

  ✔

  ✖

  N/A

• Fryers have been calibrated and checked for recovery twice a month

  ✔

  ✖

  N/A

• DPSC checking tool is completed and action taken accordingly

  ✔

  ✖

  N/A

• Completed DPSCs are filed and kept for at least 3 years (or since open date)

  ✔

  ✖

  N/A

• If completed DPSCs are kept off site, they are easily retrievable at short notice

  ✔

  ✖

  N/A

• Monthly FSPV completed by BM or Franchisee or if completed by an experienced Manager it is checked (and signed) by the BM or Franchisee

  ✔

  ✖

  N/A

• Monthly FSPVs are completed by the 15th of the month

  ✔

  ✖

  N/A

• Monthly FSPVs are completed correctly, with action taken where necessary

  ✔

  ✖

  N/A

• Last month’s FSPV actions have been completed and signed off

  ✔

  ✖

  N/A

FS29 - Review the most recent EHO inspection report, ensuring all food safety issues noted by the EHO have been corrected or a plan is in place to correct issues

• Requirements and recommendations from the most recent EHO letter have been actioned or queried

  ✔

  ✖

  N/A

• Action taken regarding EHO recommendations is recorded, signed, dated and kept in the food safety file

  ✔

  ✖

  N/A

• Last shake / soft serve sample report is available and has been actioned and signed off if unsatisfactory

  ✔

  ✖

  N/A

FS30 - Allergen management programme in place

• Managers and relevant Crew are aware of the correct procedures for handling customer requests for Allergen Information

  ✔

  ✖

  N/A

• A copy of the latest Allergen Booklet is available on front counter

  ✔

  ✖

  N/A

• Tongs and UHC trays are used correctly to avoid cross-contamination from eggs, fish etc.

  ✔

  ✖

  N/A

• Vats used correctly to avoid cross-contamination from fish, gluten etc

  ✔

  ✖

  N/A

FS31 - Cleaning Systems and Supplies

• Supplies of all chemicals are available<br>• SolidSense APSC & Sanitiser<br>• Hi-Temp<br>• Kay-5 Sanitiser<br>• Easywash<br>• Multi-Surface & Glass Cleaner<br>• Degreaser (Bulk & Match-Up)<br>• Sizzle Plus Grill Recovery Cleaner<br>• Restroom Cleaner<br>• Waterless Urinal Cleaner<br>• Write-Away Graffiti remover<br>• Bun Toaster Release Agent<br>• De Limer<br>• Bio-Shield<br>• Coffee machines tablets etc<br>• Fryer Cleanser<br>• Liquid Cleanser<br>• Stainless Steel Cleaner/Polish<br>• Sirafan Anti-Viral Spray and Non-Food Spill Kit

  ✔

  ✖

  N/A

• Chemical dispensing system is in good condition and used correctly

  ✔

  ✖

  N/A

• Chemicals are used in the correct dilution following the correct procedures

  ✔

  ✖

  N/A

• All spray bottles are labelled and contain the correct product

  ✔

  ✖

  N/A

• All proper cleaning equipment is available:<br>• Red brushes – dive, nozzle, ice machine, toaster<br>• Blue brushes – round, deck scrub, vent<br>• Green brushes – deck scrub, yard brush, high-level<br>• Yellow brushes – round, urinal, toilet brush, vent<br>• Hi-Temp trays, no-scratch pads and scouring pads

  ✔

  ✖

  N/A

• Blue and yellow cleaning gloves are available

  ✔

  ✖

  N/A

• All brushes and other cleaning tools are clean and in good condition

  ✔

  ✖

  N/A

• A full set of shake cleaning brushes is available, and in use. Brushes are in good condition

  ✔

  ✖

  N/A

• Shake cleaning brushes are clean and stored in a hygienic place

  ✔

  ✖

  N/A

• Shake Parts Cleaning Unit is clean

  ✔

  ✖

  N/A

• Managers and Crew are aware of where to find Planned Maintenance and Cleaning Cards

  ✔

  ✖

  N/A

• Cleaning schedule is adequate for the restaurant, is on display and is being followed (including PM Calendar sign off)

  ✔

  ✖

  N/A

• PM Calendar tasks are being completed and signed off

  ✔

  ✖

  N/A

• Screw drivers etc available for calibration and PM checks and are stored safely

  ✔

  ✖

  N/A

FS32 - Food storage and preparation areas and food equipment are clean, hygienic and well maintained NB Always check that all screws, nuts, bolts etc are tight

• Stockroom

  ✔

  ✖

  N/A

• Multiplex and syrup storage area

  ✔

  ✖

  N/A

• Main freezer

  ✔

  ✖

  N/A

• Main chiller

  ✔

  ✖

  N/A

• Backroom and sinks, hand basins, washing machine, dishwasher

  ✔

  ✖

  N/A

• Ice machine and storage bins

  ✔

  ✖

  N/A

• Ice scoops and bucket (inc. storage bracket and/or containers)

  ✔

  ✖

  N/A

• Reach-in and grill-side and vat-side freezers

  ✔

  ✖

  N/A

• Reach-in and display chillers

  ✔

  ✖

  N/A

• Grills and grill tools, inc. egg cooker

  ✔

  ✖

  N/A

• Toasters (inc. muffin toaster and toaster & bun stands)

  ✔

  ✖

  N/A

• Steamers and shelving

  ✔

  ✖

  N/A

• Microwave and stand

  ✔

  ✖

  N/A

• Tempering & defrosting racks

  ✔

  ✖

  N/A

• Dressing table, conveyor

  ✔

  ✖

  N/A

• UHC

  ✔

  ✖

  N/A

• Fryers and baskets and fry racker

  ✔

  ✖

  N/A

• Fry bagging station, glass, lamps etc

  ✔

  ✖

  N/A

• Transfer bin, HLZ and pie merchandiser

  ✔

  ✖

  N/A

• Shake machine including holders and surround

  ✔

  ✖

  N/A

• McFlurry dispensers and mixer

  ✔

  ✖

  N/A

• Coffee and hot chocolate machines

  ✔

  ✖

  N/A

• Blended ice machine, including holders and surround

  ✔

  ✖

  N/A

• Drinks towers, nozzles, diffusers and dole valves

  ✔

  ✖

  N/A

• Nozzle catchers in place, including single Fanta nozzle catcher

  ✔

  ✖

  N/A

• Drinks tower drains and drain pumps

  ✔

  ✖

  N/A

• Floors and base boards (inc. under stations and legs & wheels)

  ✔

  ✖

  N/A

• OAT, BOAT, Front Counter Storage, Dessert cabinet

  ✔

  ✖

  N/A

• Beverage and condiment bars

  ✔

  ✖

  N/A

• General kitchen surfaces & prep areas (inc. KVS & printers)

  ✔

  ✖

  N/A

• Tool sharpener available and in good condition/working

  ✔

  ✖

  N/A

• Walls, doors & door frames, ceilings, vents, lights etc

  ✔

  ✖

  N/A

• Wall/floor junctions and floor tiles etc

  ✔

  ✖

  N/A

• Tools and stationery items handled and stored correctly/securely and stored away from food prep and storage areas to avoid possible foreign object contamination

  ✔

  ✖

  N/A

• Notice boards are covered or positioned away from food storage and prep areas and delivery routes to the kitchen Magnets or small clips etc are not used to display posters etc in kitchens or other food areas <br>- Check throughout all kitchen preparation areas <br>- Check throughout all storage areas for food and food packaging

  ✔

  ✖

  N/A

FS33 - Personal Hygiene

• Employees practice good personal hygiene and ‘Are you covered?’ poster is displayed

  ✔

  ✖

  N/A

• All Crew wear a hat (and hairnet where applicable). Crew working in the kitchen, on fries or on production wear aprons

  ✔

  ✖

  N/A

• Aprons are ironed just prior to being put on to kill any potential bacteria on the surface

  ✔

  ✖

  N/A

• If aprons are washed in the restaurants they are dried in a dedicated hygienic area

  ✔

  ✖

  N/A

• Aprons used for breakfast are identifiable from main menu and are changed at change over

  ✔

  ✖

  N/A

• If apron becomes dirty or contaminated it is changed for a clean one

  ✔

  ✖

  N/A

• Managers working in the kitchen, on fries and on production wear aprons and hats (and hairnets where applicable)

  ✔

  ✖

  N/A

• Jumpers etc are not worn whilst working indoors (except clean D/T jackets on D/T windows)

  ✔

  ✖

  N/A

• Nails are clean and short, not false or varnished

  ✔

  ✖

  N/A

• Blue plasters cover wounds

  ✔

  ✖

  N/A

• No visible jewellery worn by ANY employee, except for a plain wedding band

  ✔

  ✖

  N/A

• Employees wear minimal make-up and perfume / aftershave. False eyelashes are not worn

  ✔

  ✖

  N/A

• Outside clothing and dirty aprons stored away from food and packaging and clean aprons

  ✔

  ✖

  N/A

FS34 - Cloth Washing

• Cloths are washed separately and different cloth types are never mixed during washing

  ✔

  ✖

  N/A

• Washing machine is a Miele or a WRAS approved machine & cloths are washed above 82°C

  ✔

  ✖

  N/A

• Washing machine is not overloaded (20 grill cloths or 40 border cloths)

  ✔

  ✖

  N/A

• Cloths are in good condition

  ✔

  ✖

  N/A

• Dirty cloths are pre-soaked in APSC solution

  ✔

  ✖

  N/A

• Cloth buckets are clean and water is changed as needed

  ✔

  ✖

  N/A

• Sufficient cloths (at least 1 pack) are in circulation

  ✔

  ✖

  N/A

• No-Scratch pads and Scouring pads not washed in the washing machine

  ✔

  ✖

  N/A

Completion

• Completed by (Name and Signature)

  Sign

• Position

• Checked by (Name and Signature)

  Sign

• Position