The Oval Concessions 2023

Information

Match specific briefing

Pre Event Checklists

Does the unit have adequate facilities for food storage, preparation, cooking, reheating and hot holding and display?
HACCP and Food Safety Management System available and complete?
Temperature Control – refrigerators/freezers operating correctly and recorded?<br>(Freezer -18 - 15⁰c)(fridge +1 to + 5⁰c)
Temperature Control – production temperatures achieved and recorded?<br>(Cooking +75⁰c / Reheat +75⁰c)
Contamination Control – adequate separation, protection from cross contamination, use of sanitisers?
Food Storage – all food within shelf life and correctly labelled?
Cleaning – Equipment, structure and condiments station maintained in a clean & hygienic condition?
Personal Hygiene – Uniform standards, appearance and hand washing in place?
Are hand washing facilities, cleaning facilities and cleaning materials available at the site?
Water Containers labelled (clean/waste), caps in place and in clean condition?
Check that all equipment and utensils are clean and ready for use.
Are there any signs of pest infestation at the site?
All probes fully calibrated and probe wipes available?
Are cooked and raw foods separated in storage?
Hot Water is available in the unit?
All surfaces are sanitised pre-event and at regular intervals

Staff Briefings – Completed and signed by all staff? <br>(Ask confirmation questions to check understanding e.g. Where is the fire assembly point?)
Floor Safety – flooring secure and free of slip/trip hazards?
Equipment Safety – Equipment operating correctly and any defects reported?
PPE safety – All PPE available and in use? (Oven Cloths, Rubber Gloves etc.)
Fire Safety – Exit routes clear with no combustible materials along the route?
Fire Safety – Correct fire extinguishers x 2 available and within service dates?<br>(CO2, Dry Powder and Fire Blanket – Where Fryers in Use Wet Chemical)
First Aid – First aid kit available and fully stocked?
All surfaces sanitised?
Ventilation and extraction fans in working order?
FS and H&S check sheets have been completed
Please print name

Staffing Levels are as required
Unit is presented clean, tidy and ready for service with non-consumables out of eyesight
Area around the unit is clear and clean
ALL Staff are in the correct uniform and correct PPE
Condiment stations fully stocked, these are to be kept clean and presentable during the event
Are the foods on display protected from contamination?
Are cooked hot foods displayed in adequate hot holding equipment?
Are staff following good hygiene practises?
Signed by Food Safety Supervisor Onsite or Person in charge.

Temperature Record Daily Checks

Instructions:
-------------------------------------
1. Add as many temperature recordings as required below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.
Add a new recording each time you are required to log a temperature throughout the day
Description of item being recorded
Type of item being recorded
- Hot Food
- Cold Food
- Fridge Upright
- Fridge Chest
- Fridge Walk In
- Freezer Upright
- Freezer Chest
- Freezer Walk In
- OTHER
Detail type of item being recorded
Temperature Value:
Is this temperature within a safe and acceptable range?
Please add further details regarding this temperature measurement
Attach photos if applicable
Time of Temperature Recording
Name and signature of temperature taker

Responsible Service of Alcohol

Other Information