Title Page

  • Conducted on

  • Prepared by

  • Location

Checklist

Health & Safety

  • First set of cold temps

  • Check all product dates

  • Is there allergy stickers available

  • Ensure stock FIFO correctly

  • Turn on Autoshams

  • Are probes working with wipes

  • Check fridge seals undamaged

  • All stock stored off the floor

  • any signs of fruit fly's - if yes Mitie

  • No Cross contamination risk

  • Blue roll in EVERY container? (down and up)

  • Soap FULL in kitchens (Downstairs and up)

  • Toilet rolls all full and INSIDE the units

  • Soap FULL in restaurant hand wash basins and paper towels full

  • Check EACH tap to make sure hot water is coming through, is it within 30 seconds???

Assessment Of Closedown

  • Under & Behind Hot holds - No build-up or loose dirt

  • Hot hold equipment - no build-up or "wet" grease from yesterday

  • Under fridges - cables clean, no streaks on bin housing, has been swept

  • Fridge seals, floor, shelves all debris free, outside of unit clean

  • Wall/Floor junctions - quick check throughout

  • Bain Marie all sparkling?

  • Toaster - no crumbs, or fluff on vent etc

  • Fryer - minimum build-up inside, under clean, wheels clean?

  • Under FG - shelf clean? Esp. loose carbon near legs as often missed

  • Chopping block clean and salted?

  • Is there any food in voids? Under co-ord right at the back, under microwave shelving etc (quick check needed)

  • Seating, tables, chairs Booth seating no food remains in creases behind, table bases should be streak free

  • Mop buckets clean, broom heads etc

  • hand towells customer hand wash

  • Food lift no build-up, all internal and external doors clean?

  • Dishwasher underneath including pipework

  • Toilets (Soap, toilet roll, air fresheners

  • yoghurt machine vents and drip trya on side

  • wents on ice machine and on top

  • Cutlery pots & condiment areas clean and tidy? No debris?

  • Coke machine clean

Standards & Procedures

  • Tongs fit for purpose?

  • PPE in good condition ( goggles, gauntlets etc)

  • Uniform check

  • Observe racking and five appropriate feedback

  • Prep observed to standard

  • Observe handwashing

  • Chemicals in both dishwashers?

  • Paperwork & Policy

  • Signed H&S checklist for the day?

  • Check yesterday's cooking production record

  • E-learning accessible

  • MITIE CHECKED AND NO OUTSTANDING ACTIONS? (CRITICAL IF OUTSTANDING ACTION NOT SORTED)

  • Bidvest, safety manual, H&S file, HACCP file, last EHO report & Risk assessments - Do you know where they are?

Kitchen

  • loading trolley - no raw chicken juice

  • Racking trolley - no chicken juice

  • sanitiser, aprons and gloves available

  • blue roll filled up

  • walls wiped down (including fridge walls)

  • all pre-racking dated and covered.

  • oven doors and handles clean

  • Bin Handles

  • Oven seals, drain tray all clean?

Other Areas

  • check the bin area

  • Check the syrup room

  • is the plant room locked?

  • are the chemicals store correctly in the smelly cupboard.

Anything Else?

  • Any other findings that could be noted?

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.