Personal hygiene

  • Are all staff wearing the correct uniform?

  • Are all staff well groomed?

  • Do any staff show any indication of food, airborne or infectious diseases? Answer as safe or at risk.

  • Do staff use the available hand washing sink and antibacterial soap?

  • Are staff washing their hands at the appropriate time and using the appropriate technique?

  • Are hand-washing sinks being used for food preparation? If the answer is no choose safe as your answer.

Cleanliness of kitchen surfaces

Are the following work areas and appliances correctly cleaned and sanitised, click yes or no for the following...

  • Floors?

  • Shelves?

  • The tops of cabinets, fridges and other work areas?

  • Inside of fridges, freezers and storage cupboards?

  • Walls?

  • Appliances that have been cleaned and are maintained to function correctly?

  • Ventilation shafts and extraction fans.

Storage areas Assess the following criteria as safe or at risk.

  • Clean and well maintained?

  • Free from vermin and pest infestation?

  • All items are off the floor and located on appropriate shelving?

  • Items have been removed from external cardboard packaging?

Garbage disposal systems Assess the following criteria as safe or at risk.

  • Bins are emptied and cleaned regularly?

  • Bins are in good condition?

Washing up procedures.

  • Are the correct cleaning methods of washing and sanitising being used?

  • Are the correct cleaning and sanitising chemicals being used safely in the correct application?

  • Are the washing and sanitising temperatures correct? If heat is not being used for sanitising is the correct chemical being used in the correct dosage?

  • Is cross contamination being actively avoided? Answer as either safe or unsafe for The work practices you witness.

  • Are all food preparation equipment being thoroughly cleaned and sanitised before the next use?

Vermin control in the kitchen

  • Is there evidence of vermin and pests (for example, droppings, food packaging with teethmarks, etc.). Answer as either safe or unsafe.

  • Are there adequate flyscreens installed?

  • Are ventilation shafts covered by screens?

  • Are there visible cracks or holes in walls, the floor or behind the appliances? Answer as either safe or unsafe.

Temperature Control Checking

  • Chiller temperature must be checked twice a day, before morning tea and before lunch. Record temperatures below and any comments

  • Select one item that has been reheated and test to confirm that it reaches 82 degrees C

  • Select one item that needs to be cooled from 60 degrees C to 21 degrees C in two hours or 21 degrees C to 4 degrees C in four hours

New Zealand Food Act

  • Supervisor (Supervising chef or business owner) signature.

  • Select date

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