Receipt

  • Are refrigerated and frozen product temperatures monitored upon receipt?

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

Labelling and Traceability

  • 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?

Personal Hygiene

  • 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

Storage

  • 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?

Thawing

  • Are food products thawed under refrigeration?

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

Presentation

  • Was the meal presented in a uniform garnished style?

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