Information

  • Document No.

  • Conducted on

  • Site

  • Is all the equipment working

  • Is the contractor called?

  • Has all deliveries arrived and all products available?

  • Is the kitchen clean?

  • Are correct health and safety practices being observed?

  • Have all products in service been tasted?

  • At least 5 products tasted with head chef - if there are any issues what action to be taken?

  • Are all staff in the correct uniform?

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