Title Page
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Site Name
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HS-FSP-0101
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Inspected on
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Inspected by
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Supervisor Name
Untitled Page
CLEANING PROGRAMME
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Are all benches and shelves clean and sanitised?
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Are all floor drains clear and clean?
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Are all walls, ceilings, floors, covings, and tiles clean and in good order?
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Are all waste bins clean and rubbish removed regularly?
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Are all windows, ledges, and screens clean and in good order?
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Are cloths and oven mitts used correctly and maintained in a sanitary manner?
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Are mops and brooms in clean condition and stored correctly?
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Are ovens / grills / fryers and any other kitchen equipment free of grease?
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Are sinks and taps clean and calcium free?
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Are the range hood canopies and filters clean?
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Is cleaning roster completed and initialled by a Supervisor?
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Is the dishwasher clean, free of built-up grime and leaks?
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Is the temperature of the dishwasher rinse water contacting the items in accordance with the Company specifications and recorded at least daily?
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Is unused equipment kept clean?
KITCHEN AREA - PREPARATION, COOKING, COOLING, FREEZING AND REHEATING
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Are all chemicals stored away from food?
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Are cooking and reheating temperatures recorded?
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Are separate utensils and / or gloves used for cooked and raw foods to prevent cross contamination?
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Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and in good order?
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Are all staff wearing the correct uniform in accordance with the Company requirements?
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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
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Are all Bain Marie’s and cold wells clean including stainless steel and glass?
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Are all benches and counters clean and free from clutter?
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Are beverage areas clean and well presented?
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Have the coffee machines been detail cleaned?
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Are all walls, ceilings, floors, clean and in good order?
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Are the tabletops, legs, and chairs clean?
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Is all equipment clean and free of spills / smears and in working order?
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Are all lighting adequate and light bulbs within the servery and refrigerators working?
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Is the cutlery clean and free from water marks?
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Are the cutlery containers free of food particles and built-up grime?
HSE REQUIREMENTS
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Are Maintenance Request Forms e.g. raised, tracked and completed when required?
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Have corrective actions for any incidents been adequately closed out.
PEST CONTROL
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Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?
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Are pest trapping / zapping devices in good order and repair?
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Are waste storage areas kept clean and tidy?
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Is there an effective pest control program in place i.e. bait station map, service records, SDS and licensed operator?
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Is the loading dock clean and tidy and free of hazards?
STORAGE - DRY STORE
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Are opened goods in covered storage bins or containers?
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Are the floor in good standing?
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Are products with differing allergenic ingredients stored separately to prevent cross-contamination?
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Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?
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Is there adequate shelving, is food stored off the floor and floor storage bins easily moveable?
STORAGE - FREEZER, COOLROOM AND REFRIGERATION
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Are door seals, handles, covings, ceilings, fan covers and walls clean?
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Are temperature checks recorded at least once daily?
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Are the floors clean, non-slip and food stored off the floor as per Food Safety Plan?
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Is there adequate shelving and is it clean and rust free?