Title Page

  • Site Name

  • HS-FSP-0101

  • Inspected on

  • Inspected by

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  • Supervisor Name

Untitled Page

CLEANING PROGRAMME

  • Are all benches and shelves clean and sanitised?

  • Are all floor drains clear and clean?

  • Are all walls, ceilings, floors, covings, and tiles clean and in good order?

  • Are all waste bins clean and rubbish removed regularly?

  • Are all windows, ledges, and screens clean and in good order?

  • Are cloths and oven mitts used correctly and maintained in a sanitary manner?

  • Are mops and brooms in clean condition and stored correctly?

  • Are ovens / grills / fryers and any other kitchen equipment free of grease?

  • Are sinks and taps clean and calcium free?

  • Are the range hood canopies and filters clean?

  • Is cleaning roster completed and initialled by a Supervisor?

  • Is the dishwasher clean, free of built-up grime and leaks?

  • Is the temperature of the dishwasher rinse water contacting the items in accordance with the Company specifications and recorded at least daily?

  • Is unused equipment kept clean?

KITCHEN AREA - PREPARATION, COOKING, COOLING, FREEZING AND REHEATING

  • Are all chemicals stored away from food?

  • Are cooking and reheating temperatures recorded?

  • Are separate utensils and / or gloves used for cooked and raw foods to prevent cross contamination?

  • Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and in good order?

  • Are all staff wearing the correct uniform in accordance with the Company requirements?

  • Are single use towels, soap, and a bin provided at hand basins and signage available to advise staff of the correct hand washing technique?

DINING ROOM / FRONT OF HOUSE

  • Are all Bain Marie’s and cold wells clean including stainless steel and glass?

  • Are all benches and counters clean and free from clutter?

  • Are beverage areas clean and well presented?

  • Have the coffee machines been detail cleaned?

  • Are all walls, ceilings, floors, clean and in good order?

  • Are the tabletops, legs, and chairs clean?

  • Is all equipment clean and free of spills / smears and in working order?

  • Are all lighting adequate and light bulbs within the servery and refrigerators working?

  • Is the cutlery clean and free from water marks?

  • Are the cutlery containers free of food particles and built-up grime?

HSE REQUIREMENTS

  • Are Maintenance Request Forms e.g. raised, tracked and completed when required?

  • Have corrective actions for any incidents been adequately closed out.

PEST CONTROL

  • Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?

  • Are pest trapping / zapping devices in good order and repair?

  • Are waste storage areas kept clean and tidy?

  • Is there an effective pest control program in place i.e. bait station map, service records, SDS and licensed operator?

  • Is the loading dock clean and tidy and free of hazards?

STORAGE - DRY STORE

  • Are opened goods in covered storage bins or containers?

  • Are the floor in good standing?

  • Are products with differing allergenic ingredients stored separately to prevent cross-contamination?

  • Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?

  • Is there adequate shelving, is food stored off the floor and floor storage bins easily moveable?

STORAGE - FREEZER, COOLROOM AND REFRIGERATION

  • Are door seals, handles, covings, ceilings, fan covers and walls clean?

  • Are temperature checks recorded at least once daily?

  • Are the floors clean, non-slip and food stored off the floor as per Food Safety Plan?

  • Is there adequate shelving and is it clean and rust free?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.