Title Page
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Store/Site
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Prepared by
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Duty Manager
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Conducted on
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Location
Food safety
Hygiene of Food storage & Equipment
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Turn on exhaust system, AC units, and EFK
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Check all the equipment cleanliness and condition before switching on in preparation for the opening of the store
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Check all freezers and chillers condition, monitor temperature and log
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Hand soap, hand sanitiser and maxi roll available. Blue cloth is available
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All sinks are clean and garbages are empty from previous shift
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Check utensils ( cooking, cutting and food containers, cleanliness and condition )
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Check all kitchen printer & paper and test <br>
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Check dishwashing and glass washing machine condition and it's working. The soap and washing liquid is dosing sensors are working properly. Switch on the dish washing and glass washing machine
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Brief the staff what to clean for the day & ensure that the work is completed during the shift
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No personal belongings should be found especially in the food preparation area
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Check all high risk food products labeled and no expiry and its properly stored
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Check dry food product labeled, no expiry and its properly stored
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Check availability of sanitiser in all preparation area
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Check the delivery and note down any undelivered items and take corrective action
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Check all the bread is available for the operation & the quantities are sufficient. If shortages take corrective action
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Check the quality of all left overs and mark to be use first
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Prepare the production list for the day
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Inform the FOH manager about any issues on food, food to upsell etc
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Note down any maintenance issues and notify the concern department
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Gas tank is checked & gas is available for the operation. In case of shortages - Action to be taken by calling - 920009911 by giving the following information. Served account number -20532543. Mobile connected to Nahar Al Nassar - 0538837700. Serial number of the tank -22-10581 & the capacity of the tank is 1000 Litres. Take the photo of the gas meter
