Title Page

  • Site conducted

  • Conducted on

  • Prepared by

Team and Procedures

  • Is everyone following dress code procedures i.e. buttons closed up to the top, cuff buttons ,sleaves down etc.

  • Are tables and surrounding Area next to the lines tidy, clean and free of risk of FB?

  • Is everyone wearing hairnets, beard covers properly?

  • People on the line are wearing gloves, aprons, sleaves etc.?

  • Is equipment on the racking next to the entrance to De-tinning room properly covered?

  • Is the cabinet where spare equipment is stored tidy and clean?

  • Are the knife blades in containers of chemicals solution, fully submerged?

Metal Integrity

  • Have knife and blade check sheets been properly completed?

  • Is equipment on the shadow boards in the correct places, clean and accounted for?

Documents Compliance

  • Are documents correctly filled up?

  • Do the documents All have approval signatures?

  • Are the documents without scribbles and Legible?

HC Line 1

  • Foreign body risk: are stored food/products/materials properly secured/container lids closed/personal protective equipment, cleaning equipment and tools properly stored?

  • Are correct color containers used? (boxes, scoops and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers, scoops, clean storage of spare heads, correct storage of PPE)

  • Are items correctly labelled and in date?

  • Have spillages been cleaned up properly?

  • Is the correct photo standard displayed?

  • Are the product being produced to the correct standard?

HC Line 2

  • Foreign body risk: are stored food/products/materials properly secured/container lids closed/personal protective equipment, cleaning equipment and tools properly stored?

  • Are correct color containers used? (boxes, scoops and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers, scoops, clean storage of spare heads, correct storage of PPE)

  • Are items correctly labelled and in date?

  • Have spillages been cleaned up properly?

  • Is the correct photo standard displayed?

  • Are the product being produced to the correct standard?

HC Service (including area and stored products by Gridlaps)

  • Are allergens and none allergens separated ?

  • Foreign body risk: are stored food/products/materials properly secured/container lids closed/personal protective equipment, cleaning equipment and tools properly stored?

  • Are correct coloured containers used? (boxes, scoops and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers, scoops)

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

HC Debox

  • Are allergens and none allergens separated ?

  • Is stored food properly contained/covered to reduce foreign body risks?

  • Are correct coloured containers being stored separately? (boxes, lids and wheels)

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

Chocolate Room

  • Is stored food properly contained/covered to reduce foreign body risks?

  • Are correct coloured containers used? (boxes, scoops and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers)

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

Dry Ingredients (Including fruit sink area)

  • Is stored food properly contained/covered to reduce foreign body risks ?

  • Are correct coloured containers used? (boxes, scoops and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers, no scoops left inside containers)

  • Are nuts stored separately?

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

Continued

Chiller

  • Is stored food properly contained/covered to reduce foreign body risks ?

  • Are correct coloured containers used? (boxes, lids and wheels)

  • Is stored food protected against the risk of contamination/cross contamination? (Clean containers, separation of coloured containers)

  • Are allergen and none - allergen products stored correctly?

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

Warm Room

  • Is stored food properly contained/covered to reduce foreign body risks ?

  • Are correct coloured containers used? (boxes and wheels)

  • Are materials protected against the risk of contamination/cross contamination? (Clean containers, separation of coloured containers)

  • Are allergen and none - allergen products stored correctly?

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

Detinning Room

  • Is stored food properly contained/ covered to reduce foreign body risk?

  • Are correct color containers being stored seperalty? (boxes, lids and wheels)

  • Are materials protected against risk of contamination/cross contamination? (clean containers/lids, probe wipes being used, no pieces of blue bags/tags left on racks, correct storage of PPE)

  • Are items correctly labelled and in-date?

  • Have spillages been cleaned up properly?

  • have blade check sheet been properly completed for brownie cutter?

Changing Room

  • Is the area clean and tidy?

  • Are shoes and wellies being stored correctly? (not left on the floor/shoes not left dirty).

  • Are white coats being stored correctly? (hung up and not left on the bench, no hairnets on top of coats).

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.