Holmesglen Safety Pracices and General Requirements

Are refrigerated and frozen product temperatures monitored upon receipt?

Upon receipt are the products stored quickly in their appropriate storage areas?

Are all pre-prepared foods and work in progress in storage clearly labeled?

Are all perishable items in storage areas clearly labeled with name, date of purchase and used by date?

Food handlers wash their hands as often as necessary.

Food handlers use gloves appropriately and correct

Kitchen personnel wear appropriate protective clothing and correct head covering

Are staff aware of food safety practices and their HACCP responsibilities?

There is no evidence of eating or smoking in food preparation areas

Are all storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces?

Is all packaging in good condition?

Are foods stored in a rotation use-by date basis?

Are food products thawed under refrigeration?

Are raw products thawed separated from cooked products to prevent cross contamination?

Was the meal presented in a uniform garnished style?