Observed Food Delivery?
Chilled food delivered @ + 5 deg C or colder
Chilled foods checked with Laser Probe & temperatures recorded
Condition of delivery vehicles & driver checked & recorded
Delivery arrived at suitable time, decanted & put away immediately
Use By /Best Before Dates & food quality checked & acceptable
Abused or damaged goods rejected
Details of rejected food & Supplier Non-conformance No.
Sufficient Stock in Canteen?
Store room in clean & tidy condition
Food stored on suitable racking off the floor (6")
No open dried goods
No out of date dried goods identified
Strict stock rotation being observed
Cleaning Chemicals not stored in Food Storeroom
Is all Refrigerated equipment clean & in good working order?
Are all Fridges & Serverys free from ice?
Is equipment defrosting required?
All foods contain a Use By / Best Before date label including opened stock, sauces, in-house sandwiches & salads plates
Food not stored in open containers
Cardboard/outer packaging containers not used in refrigerators
In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
Fridges not overloaded
Strict stock rotation being observed (FIFO)
All "open foods" kept wrapped, inc cheese, etc
No Out of Date foods?
Observed Food Preparation
Disposable towels used to wipe down food surfaces
Correct Colour Coding Equipment used
Cold food refrigerated between preparation & service
High risk foods kept out of refrigerated conditions as short as possible during preparation
All food prepared with minimum delay
Approved foods being Cooked
Give details of items being cooked and actions taken
All food items brought to boiling point
Check temperature of Refrigerated Equipment
Milk Fridge 1
Milk Fridge 2
Chilled Servery present?
Food on display of good quality
Display units not overloaded
Food layout being adhered to
Buffets out for a Maximum time of 4 hours
Check temperature of 2 meats, 2 salad items If all outside critical limits, all foods to be checked
No Chilled Servery Area
Observed Hot Holding?
Check temperature of Hot-holding foods
Hot-holding item 1
Hot-holding item 2
Hot-holding item 3
Hot-holding food within 2 hour limit
Time out to Hot Holding
Food deliveries (chilled)
All Fridges, Serverys & Freezers?
Hot-holding food core temperatures
Chilled food in Servery?
Probe wipes available and used?
Probes working & used correctly?
Details of any non-conformances, actions taken, etc. If Supplier non-conformance include Non-conformance No. from WF029
Are all staff who were rostered on duty
Are staff on duty wearing full and correct PPE, are they clean, tidy and well presented?
Personal clothing stored appropriately
Finger nails are short, unpolished & clean
Only approved jewellery worn
Good personal hygiene practices being followed (seen @ time of inspection)
Is there hot water in the wash hand basin and at a suitable temperature?
Is there paper towel and non-perfumed antibac soap in dispensers at the wash-hand basin?
Is there a staff presence in the canteen?
Outdoor PPE available and stored correctly
Adequate supplies of Detergent & Sanitiser used?
Appropriate colour coding Cleaning Equipment used?
Canteen in good state of cleanliness?
Spotcheck 4 items for cleanliness
Cleaning Schedule OK to sign off? If no give details of comments left on Schedule
Adequate supply of paper towel for cleaning?
Adequate supply of clean tea-towels
Regular removal of waste from Canteen?
Any maintenance issues?