H&C Mess Standard

• H&C Mess Standard Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

GENERAL

• Review the past 7 days of customer comments; have comments been responded to? is the response addressing the comment raised?

  Yes

  No

  N/A

• Is the iMenu operating, is the correct menu displayed?

  Yes

  No

  N/A

• Is the Allergen Notice poster in a prominent location for customers?

  Yes

  No

  N/A

• Has the allergen declaration card been completed? is it for the current meal period? are all required options listed? <br>Note - take a photo of the declaration card as evidence.

  Yes

  No

  N/A

• Are the quarterly posters displayed in the mess? <br>Note - take a photo as evidence.

  Yes

  No

  N/A

• Are the table talkers available on all dining tables. <br>Note - take a photo as evidence.

  Yes

  No

  N/A

• Are salt/pepper shakers and napkins available on all tables?

  Yes

  No

  N/A

• Are bulk condiments in used instead of portion controlled packs (PCP's)

  Yes

  No

  N/A

• Staff are wearing the correct approved company uniform (long sleeve shirt, long pants, appropriate footwear, skull cap / hair net and apron)

  Yes

  No

  N/A

• Overall, does the dining room look clean and presentable? (tables are clean, chairs in an orderly fashion, no marks on walls/doors)

  Yes

  No

  N/A

HOT SERVERY | BAIN MARIE

• Are healthy plate labels in use? does the label correspond to the meal below? are the relevant allergens declared?

  Yes

  No

  N/A

• Are the dishes in the hot servery displayed in an appetising manner (dishes don't have a 'skin' formed, messes have roasts carved to order, meals look appetising, meals are not swimming in excessive liquid, menu matches meals on offer)<br>Note - attach an image of the servery

  Yes

  No

  N/A

• Small messes - Hot servery - breakfast | lunch | dinner - standards

  

• Large messes - Hot servery - breakfast | lunch | dinner - standards

  

• Hot servery example | hot food display

  

• Select a meal and request to sight either the end point or reheat temperature monitoring form; is the item on the form; does the temperature meet the acceptable temperature limit advised on the form

  Yes

  No

  N/A

COLD SERVERY | COLD WELL

• Is the cold servery displayed as per the required standard for the current meal period. <br>Note - attach an image of the servery

  Yes

  No

  N/A

• Small messes - Cold servery - breakfast | lunch | dinner - standards

  

• Cold servery example | salad station

  

• Cold servery example | sandwich fillers
  Note - does not have to mirror image the example, but must look as presentable

  

BACK OF HOUSE

• Food handlers follow safe food handling practices (wearing disposable gloves, hair contained in hair net / skull cap, washing hands as required, not drinking/eating where food is prepared)

  Safe

  At Risk

  N/A

• Are staff wearing the correct PPE for the task (cut/mesh glove when handling sharps, oven mittens for the oven/hot items)

  Safe

  At Risk

  N/A

• Select an item in the coolroom, fridge or freezer, is there a product label advising of the contents

  Yes

  No

  N/A

• Observe a section in the kitchen, are there risks of contamination (chemicals making contact with food, personal items in kitchen, food build-up on equipment, raw foods above ready-to-eat, glass and or condiments on bench where food is being prepared)

  Safe

  At Risk

  N/A

• General housekeeping; clean and tidy

  Yes

  No

  N/A