Major Food Safety 2022

All the elements of the basic Hygiene Kit must be available as detailed in the HACCP

Team Members must be able to demonstrate understanding of all elements of the Hygiene Kit

Appropriately sized sink facilities for thoroughly washing all items of equipment including baking trays must be available

Team members are expected to know the temperature requirement for cooking Hot food

Team members to know the temperature requirement for hot holding food

For sites who prepare Bread onsite, Scales must be available, working and pass calibration check

Potential hazards were found onsite that may result in physical, chemical or microbiological contamination of food

Team members need access to Rubber Gloves, Disposable Gloves, Hats, Aprons and Catering Quality long arm single Oven Gloves, all to be in good, clean condition

There must be no holes greater than a pencil width internally & externally (includes Electrical cupboard). No ceiling tiles missing or dislodged internally & no uncovered vents on outside of building

Regular check of Bait stations must be made to ensure they are in good order and accessible to pests

All products need to be approved by Shell Retail. Contact the TM to check if authorisation had been granted

"First In First Out (FIFO)" system of stock rotation should be operated in all areas

Uncooked Hot Food and Baked Confectionery must be covered and labelled with a Best before date & Batch code in the freezer

No expired Low Risk food or drink must be available for sale to customers

No expired frozen food must be available for sale to customers

Frozen & door chilled units must be within 4°C of the reference probe, for open Multideck must be within 2°C

All Chillers & Freezers must have a working temperature monitor available, if not in working order a call to Vinci must be logged

Corrective action taken in the event of a temperature issue or entry error must always be recorded via Shift notes on the iPad

Team members are expected to know the temperature requirement for chilled food storage & delivery >0°C & <8°C. best practice <5°C

Team members are expected to know the temperature requirement for frozen food storage & delivery. <12°C. best practice <18°C

All team members to complete the Basic Food Hygiene Training within 4 weeks of commencing employment

Refresher training must be completed as required. (Min 60% uptodate)