Geant Food Hygiene Cleaning System Check

A - All wash hand basins stocked with hand soap and paper towels ?

B - Personal Hygiene Dispensers functioning properly ?

A - Detergent & Sanitiser dispensers functioning Properly ?

B - Correct products in Dispenser ?

C- Clean As You Go cleaning observed ?

C - Satisfactory levels of cleaning of Preparation Equipments ( slicers,
Knives, weighing scales) ?

D - Satisfactory levels of cleaning of Food Contact Surfaces ( Cutting Boards & Serving Counters) ?

E - Vanoquat Sanitiser in use ?

F - Evidence of recent cleaning to hand
contact surfaces ?

G - Boards, utensils, temp. probes sanitized between different products ?

H- Fresh produce being washed and sanitized before use ?

I - Adequate separation between raw and
cooked/ready to eat foods ?

A - Floors Clean ?

B- Tables ?

A - Flying Insect Pest Control Devices Functioning ?

B - No signs of pests seen during audit ?

C - External refuse area kept clean ?

A - Training Required ?

B - STAFF QUESTION - Where would you
find information on how to clean ?

A - Product use guides in place for each department?

B - Dispenser Signage for Product in place ?

B - Hygiene Tip guides in place ?

C - Hand Hygiene Signage in place over Hand Wash Sinks ?