Pizza S'treat_Opening & Temperature Checks

• Conducted on

  Date

• Prepared by

• Location
  Address

OPENING CHECKS

• OPENING CHECKS - TO BE COMPLETED AT THE BEGINNING OF WORKING DAY
  It is essential that you and your staff do certain checks every time that you open and close. This helps you maintain the basic standards, you need to make sure that we are making food safely.

• Equipment temperature checks completed and recorded ( Fridges & prep-fridges < 8C°, freezers at or below -18C°)

• Check that all equipment e.g. oven, grill etc. are in working order

• Staff are fit for work and wearing clean work clothes

• Food preparation areas are clean and disinfected where appropriate ( work surfaces, equipment, utensils etc.)

• Hand wash and cleaning supplies fully stocked (paper towels, hand soap etc.)

• Deliveries put away in appropriate storage area (fridge, freezer etc.)

• Pest control - there is no evidence of pest activity (damage to packaging, droppings, unexpected food debris). If pests activity is spotted, clean up, disinfect and complete a pest activity report

• Completed by: Name & Signature

  Sign

FRIDGES & FREEZERS

• FRIDGES TARGET < 5°C READINGS TO BE TAKEN FROM INSIDE ALL FRIDGES CONTAINING PERISHABLE FOOD.RECORD HIGH RISK PRODUCTS DAILY; COOKED HAM, CHEESE, RAW FISH, SHELFISH, BURGERS, RAW MEAT
  If there is a fault or temperatures are out of range, please enter your corrective action in the comments section.

Fridge A - Main Kitchen

• Note Action if fridge is above 8°C

Fridge B - Main Kitchen

• Note Action if fridge is above 8°C

Fridge C - Main Kitchen

• Note Action if fridge is above 8°C

Fridge D - Main Kitchen

• Note Action if fridge is above 8°C

Fridge E - Basement

• Note Action if fridge is above 8°C

• FREEZER TARGET -18°C. READINGS TO BE TAKEN FROM INSIDE ALL FREEZERS

Freezer A - Chest, Basement

• Note Action if freezer is above -15°C

• Completed by: Name & Signature

  Sign