NSF Audit April 2024

All team members must be in uniform - pants with a belt, hairnet on, hat, black shoes, socks over ankles, wash hands, prep with gloves & not wearing incorrect jewellery especially watches.

Turn on oven & hot rack.

Turn on lights, now cooking sign, sanitation alarm & ensure pest light is working

Make line Bains - make sure Bains clean & date coded correctly.

Sauce tubs/make line bains covered when not in use 15mins+

Check cool room for expired product or product missing date codes, ensure all stock has received dates/expiry date and all dough stacks are tagged with correct expiry dates

Check freezer is correctly date coded including loose bags & has a thermometer recording temps & are in sealed containers

Products defrosting in the cool room & not at room temperature.

Check all ambient products, sauce, sauce bottles & garlic breads have accumulative times.

Check shakers clean, full & date coded.

Set up scales, rings, utensils, cutters & ensure they are clean + spare set ready for sanitation & set sanitiser alarm

Check the customer area is clean & rubbish bins empty.

Makeline & keyboard clean & turned on.

Mop is hanging & dirty bucket water has been removed.

Mop sink clear & clean

All hand sinks inc. restrooms are clean, stocked & with sign - Handwashing Only

Dishwashing area set up including sanitation sink, sanitation bucket 50-100ppm with a 4-hour expiry.

Floor drain Clean

All bins lined, clean & foot pedal bin in working order.

Any broken or chipped containers are discarded.

Check chemical cleaning bottles prepped, clean and stored away from food & packaging (in chemical storage area)

Work through prep list, make sure everything date coded as go & only approved products used.

Ensure the team is cleaning as you go.

Don’t leave any products on the floor, deliveries put away ASAP.

Delivery bags/thick shake bags are clean, in good repair & approved.