KITCHEN DUE DIARY & CCP MONITORING FORM---RESTAURANT

• Name of the Restaurant- Branch:

• Conducted on:

  Date

• Regional Manager:

• Staff on duty :

• Inspection Completed by:

• Delivery Temperature

Acceptable range for Hot Product such as > 65oc (Jollof rice / Moin moin/Yam pottage)

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

• Item properly checked

  Yes

  No

  N/A

Acceptable Chilled Product < 5oc (Soup / fried rice)

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

• Item properly checked

  Yes

  No

  N/A

1. CRITICAL CONTROL POINT: FRIDGE AND FREEZER TEMPERATURES (You should perform these checks upon arrival at your branch as part of your opening checks).

Fridge 01

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 02

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 03

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 04

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

2. CCP: HOT WATER CHECK

• Acceptable range: ≥50oC

• (AM) Temperature after 1 min (oC)

• (PM) Temperature after 1 min (oC)

You should perform this check on your displayed hot food e.g white rice, plantain and swallows: Pounded yam / Amala / Eba.

• 1. CCP: Cooking/Re-heating Temperature- COOK / REHEAT ≥ 75OC

• NAME OF FOOD

• TIME

  Date

• TEMPERATURE

These checks should start 2hrs after the initial delivery time until the close of the day unless the item has sold out. Write the name of the item you are checking

• 1. CCP: COLD DISPLAY TEMPERATURES- COLD HOLDING ≤ 5oC

• Meat on stick`

• Temperature

• Red meat

• Temperature

• White meat

• Temperature

• Fish

• Temperature

• Specify if sold out

This is for items such as moin moin and yam pottage after the initial cooking process-TEMP > 63OC

• 5 CCP: COOLING

• Name of the food

• TEMP > 63OC

• START COOLING

  Date

• Temperature

• END COOLING

  Date

• Temperature

These checks should start 2hrs after the initial delivery time until the close of the day unless the item has sold out. Write the name of the item you are checking

• 1. CCP: COLD DISPLAY TEMPERATURES- HOT HOLDING ≥ 63OC

• Jollof rice

• Temperature

• Time

  Date

• If sold out- please specify

• Pastry 1

• Temperature

• Time

  Date

• If sold out- please specify

• Pastry 2

• Temperature

• Time

  Date

• If sold out- please specify

• Plaintain

• Temperature

• Time

  Date

• If sold out- please specify

  Yes

  No

  N/A

• Are there any issues of note observed that affect Food Safety at the restaurant?

FOOD SAFETY

1.0 PREMISES DESIGN AND CONSTRUCTION

• The site shall be of suitable size, location, construction and design to enable the production of safe and legal products. It shall be suitably maintained and controlled to ensure that conditions hazardous to food safety (e.g. pest infestation) do not occur ?

• 1.1 Is the premises maintained in good repair?

  Yes

  No

  N/A

• 1.2 Is area free from any loose fixtures or fittings that may lead to physical contamination (i.e. flaking paint)?

  Yes

  No

  N/A

2.0 TEMPERATURE CONTROL

• 2.1 Are all refrigeration units working under target limit of 5°C - Critical limit is 8°C

  Yes

  No

  N/A

• 2.2 Are all freezer units operating below -18°C?

  Yes

  No

  N/A

• 2.3 Food produce is not left out of refrigeration for extended periods?

  Yes

  No

  N/A

3.0 CLEANING AND DISINFECTION

• 3.1 Are the premises clean and suitably disinfected as required?

  Yes

  No

  N/A

• 3.2 kitchen cleaning schedule in place and completed?

  Yes

  No

  N/A

• 3.3 Adequate supply of sanitiser to correct dosage?

  Yes

  No

  N/A

• 3.4 Is there sufficient hot water?

  Yes

  No

  N/A

• 3.5 Is underneath and/or behind equipment clean?

  Yes

  No

  N/A

4.0 PEST MANAGEMENT

• Uncontrolled Pest infestation is a significant cause of restaurant closure, it is vital that pest issues are managed correctly

• 4.1 Free from any visible signs of pests/have they been spotted?

  Yes

  No

  N/A

• 4.2 Are pest issues suitably managed on site, have the recommendations on the pest control report been actioned?

  Yes

  No

  N/A

• 4.3 Are pest control measure suitable on site fly killers bait boxes etc.?

  Yes

  No

  N/A

5.0 PERSONAL HYGIENE

• Are team members changing gloves, washing hands, working in a safe manner to ensure that all food is produced to the safest and highest standard. WHB to be stocked with liquid antibacterial soap, Hot and cold water and drying facilities - suitable signage to be provided. Not consuming food or drink in kitchen.

• 5.1 All staff in Clean uniform, which is not worn to and from work?

  Yes

  No

  N/A

• 5.2 Are hand wash facilities appropriate and sufficient?

  Yes

  No

  N/A

• 5.3 Are team members using the Wash hand-basin (WHB)?

  Yes

  No

  N/A

• 5.4 Are the personal habits of all team members suitable and sufficient at time of audit?

  Yes

  No

  N/A

6.0 FOOD STORAGE

• 6.1 Is all food stored correctly?

  Yes

  No

  N/A

• 6.2 All food within dates Use-by or Best before (including own product)?

  Yes

  No

  N/A

• 6.3 All food stored of the floor to minimise risk of contamination?

  Yes

  No

  N/A

• 6.4 Are all allergens labelled correctly to minimise the risk of contamination?

  Yes

  No

  N/A

7.0 DOCUMENTATION

• 7.1 Is there an approved supplier list on site with copies of approval documents?

  Yes

  No

  N/A

• 7.2 Is there an up-to date verified site specific HACCP flow diagram?

  Yes

  No

  N/A

• 7.3 Kitchen day diary monitoring form completed correctly?

  Yes

  No

  N/A

• 7.4 Is there an adequate due diligence defence evidenced to prevent enforcement action?

  Yes

  No

  N/A

• 7.5 Is the allergy information summary available and are staff aware of it?

  Yes

  No

  N/A

8.0 ARE ALL CRITICAL CONTROL POINTS SUITABLY CONTROLLED.?

• A spot check of all documented DD information and a visual check of procedures and practices.

• 8.1 Are all CCP's adequately controlled?

  Yes

  No

  N/A

9.0 STORAGE AND LABELLING

• All food must be labelled with the correct 'use-by' or 'best-before' date to meet both legal and company requirements.

• 9.1 Are all items labelled and dated in the dry stores?

  Yes

  No

  N/A

• 9.2 Are all items labelled and dated in the fridge?

  Yes

  No

  N/A

• 9.3 Are all items labelled and dated the freezer.

  Yes

  No

  N/A

11.0 CROSS CONTAMINATION

• 11.1 Is separation of RAW and RTE foods in the kitchen adequate to control microbial contamination risks?

  Yes

  No

  N/A

• 11.2 Are probe wipes available and do staff know how to use and disinfect probe?

  Yes

  No

  N/A

• 11.3 Is food handled correctly?

  Yes

  No

  N/A

• 11.4 Is sanitiser available and used correctly?

  Yes

  No

  N/A

• 11.5 Do staff clean as they go?

  Yes

  No

  N/A

• 11.6 Is separation of known allergens adequate?

  Yes

  No

  N/A

• Recommendation:

• Corrective Action:

• Signature

  Sign