Title Page
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Conducted on
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Prepared by
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Location
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Do staff adhere to all relevant hygiene regulations at all times?
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Do staff treat and cover all cuts?
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Is washing and sterilisation of hands, as often as required adhered to?
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Are daily, weekly, monthly and deep cleaning schedules for all kitchen areas are displayed and adhered to?
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Are designated personnel allocated to monitor cleaning standards on a daily basis?
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Are adequate regulatory checks, controls and records kept and maintained?
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All refrigeration, cooking and holding temperatures are monitored as required
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Is a ll food is prepared and served in line with defined requirements?
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Is the correct method is followed for waste storage and disposal?
