The Cornish Bakery

Are all team wearing clean and appropriate uniform

Is hair clean and tied back , and where required hair nets being worn

Are moustaches and beards neat, clean and well trimmed

Is only permitted/ religious jewellery being worn

Are fingernails short, neat and free from polish

Are hand wash areas stocked with soap, hand towel and hot and cold running water - 10% deducted if failed

Are hand wash areas clean

Are freezers operating between -18 and -24 with any corective actions recorded

Are all fridges operating below 5 degrees within a tolerance of 8 degrees and with any corrective actions recorded. 10% reduction if failed

Are all handles, seals, shelving , walls and ceilings cleaned and well maintained

Are raw and RTE food stored seperately. 10% deduction if failed

Are all products labelled correctly, rotated and in date. 10% deduction if failed

Is the ambiant area clean and tidy

Are all products in the ambiant store labelled correctly, rotated and in date, including products that have been decanted

Is there any food stored on the floor in the ambiant stores

Are all ambiant open packs sealed or stored in a lided container

Are there any chemicals stored in the outside the COSHH cupboard

Are all food handlers showing good personal hygiene standard

Are all cuts and boils or wouns covered with appropriate plasters/bandages

Are all equipment and utensils clean and maintained in a hygienic state of repair

Are the correct chopping boards being used

Are raw and RTE foods being prepared seperately and safely. 10% fail if not

re food products being prepared in small batches

Are there any food handlers eating or drinking while preparing food

Are allegen proceedures documented in place and being practised by team

All all food items correctly segregated . 10% deduction if not A

Are all FOH team knowledgeable about allegen proceedures

Are all BOH team knowledgeable about allengen proceedures

Are all cooked and reheated temps recorded and documented in accordance with critical limits

Are all cooked temperatures to a safe level and if not corrective actions recorded . 10% deduction if failed

Are adequate cooling temperatures in place and being documented

Are all hot foods at 63 degrees or above and is recorded correctly - 10% deduction if not

Are all cold food kept below 8 degrees as per HACCAP and recorded in the daily diary

Is the temperature and time of food recorded when taken out of the temperature control

What actions need to be completed

Are allegen and GM food signs clearly displayed

Are food temperatures being recorded every 2-3 hours

Are there probe wipes and workng probes available

Are all cleaning materials and equipment well maintained and stored

Are cleaning checks being completed and recorded

Is there adequate PPE / sanitizer and detergent available Are

is the ice machiine clean and cleaning record up to date

Are all windows to food areas kept closed or fly mesh fitted

Are all doors to the fod areas kept closed and fitted with rodent strips

Are there any access points for pests throughout and around the food area

Are all insecutors in clean working order and positioned correctly

Are all overhead lights working and covered with shields to prevent contamination from broken glass

Are all floors walls ceilings and wndows and screens clean and well maintained

Is there any significant potentia imminent risks of health and safety to employees or members of the public e.f pest activity. 10% deduction if failed

Are there any slop/trip hazards throughout the aea

Are the fire extinguishers in correct positions, not being obstructed and correctly signed

is there a first aid box containing appropriate materials

Are all PAT testing stickers in date

Is the health and safety board up to date

Are all electrical fictures and fittings in safe good working order and being used correctly . No daisy chain or cracked sockets

Ask a selection of team if they are aware of emergency proceedures

Are COSHH risk assessments available and up to date

Are ladders locked away, only accessible to competant and trained members of the team

Are all fire risk assessments complerte and up to date

Are waste bins being kept clean

Is the waste being managed to prevent any build up or overflow of waste

Is the wastage being seperated for recylcling