Information
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Name of Concession and area of unit
- Boundary Bar
- Brilliant Punjabi
- Olive Bros Barton Gate
- Crispy Duck Living Wall
- Olive Bros Peter May
- Deep Blue Peter May
- Deep Blue Envie
- Pizza & Co Peter May
- Pizza & Co As Wall
- Gamekeeper AS Wall
- Gamekeeper Peter May
- Kennington Tandoori
- Fever-Tree Jardine
- Fever-Tree Queens Gate
- Fever-Tree Gate 9
- Fever-Tree Members Entrance
- Piglets Pie Shop
- Piglets Hore Gate
- Piglets 6
- Ice Cream First Sip
- Ice Cream AS Gate
- Ice Cream Galadari
- Kebab Kid
- Sussex Charmer
- Sweet Sensations Galadari
- Sweet Sensations JM Finn
- Bob's Lobster
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Event date
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Name of person conducting pre event paperwork
Match specific briefing
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Timings
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Correct waste streams
Safety Briefing
First Aid Requirements
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You must report any accident to your supervisor/manager.
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First aid facilities are available in the kitchens, on the concourse at the medic sites (Bedser Stand next to The Feathers bar & JM Finn Stand opposite Pizza&Co unit, and via Event Control/Security.
Fire and Emergency
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Alarm sound is: Spoken Word/Continuous Bell
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Exit by nearest fire exit: Please familiarise yourself with the layout of the suite and the fire exits available.
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Assembly point is located at: St Mark's Church
Key Safety Behaviours
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BE MINDFUL – Always think first before you carry out a task or activity. Are there any risks or hazards and is it safe to carry on?
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GET INVOLVED – Help your colleagues if they need it or if you see them in trouble.
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SPEAK OUT – If you are unsure of anything ask your manager/supervisor or if you see any unsafe environments or working activities then let them know.
Personal Protective Equipment
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PPE is provided to ensure risks to your safety are minimised. Ensure you use it e.g. waiters cloths, oven cloths, gloves and goggles.
Manual Handling
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Ensure any manual handling tasks are within your capabilities and if you need assistance please ask a member of the team or your supervisor/manager. Always use lifting aids where provided e.g. trolleys, sack trucks, keg barrows.
Slips, Trips and Falls
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Ensure that any spillages are cleaned up immediately, keep walkways and working areas clear of obstructions, report any damaged floor surfaces to your supervisor/manager immediately and avoid running or rushing in your workplace.
COSHH
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You must not use any chemicals unless you have been trained to do so. Ensure you always follow instructions on the chemical safety task card. Specific chemicals used on this site include: Oasis Pro 20 or Aseptopol EL76 Surface Sanitiser (clear debris, spray surfaces, wipe down with clean paper towel, then re-spray and allow a 5-minute contact time before wiping off with a clean paper towel for FOH areas and the standard 1-minute contact for BOH).
Working with Equipment
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Only use equipment and machinery that you have been trained to do so. Never attempt to carry out any repairs or modifications to equipment.
Burns and Scalds
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Take particular care when working with hot materials and equipment and when carrying hot food and liquids. If you are using deep-fat fryers, ensure you have been trained.
Essentials of Hygiene and Rules of Safety
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Ensure you read the “essentials of food hygiene” and “rules of safety” located within this pack prior to commencing work.
Allergens
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If a guest asks you about allergens within a specific dish, then provide them with the Allergen QR code or a copy of the Allergy Information Folder and point out the allergy information sheet for that dish so they can make an informed choice. If you are unsure of any aspect, notify your head chef immediately.
Customer Service
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Deal with customers in a polite, helpful and friendly manner. Refer any queries you cannot deal with to another member of the team. If you feel threatened at any time alert your manager/supervisor immediately and ensure you know how to raise the alarm.
Alcohol Service Authorisation
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Ensure all team members have been briefed on responsible alcohol service.
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Adam Wilson - the venue DPS - authorises the following team members to make sales of alcohol under the terms of our premises license and subject to restrictions under the Licensing Act 2003 at The Oval.
Additional Infomation
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Please all brief your team on the hand washing and hand rub procedures and Infection Control.
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Venue Map
Declaration and Team Member Signatures
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By signing below, I confirm that I have been briefed on the above safety information covering fire and emergency, Chemical safety conversation, allergens, infection control, cleaning and sanitising contact times, Essentials of Food Hygiene and Rules of Safety, safe systems of work for catering. I understand it is my responsibility to follow instructions, to work safely and only to do work that I have been trained to do or that I am being trained on or supervised whilst doing. I also understand that I can ask my manager or supervisor at any time if I am unsure of what to do.
Team Member
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Team Member Name and Signature
Pre Event Checklists
Part 1 - Pre Event Food Safety Checklist
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Does the unit have adequate facilities for food storage, preparation, cooking, reheating and hot holding and display?
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HACCP and Food Safety Management System available and complete?
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Temperature Control – refrigerators/freezers operating correctly and recorded?<br>(Freezer -18 - 15⁰c)(fridge +1 to + 5⁰c)
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Temperature Control – production temperatures achieved and recorded?<br>(Cooking +75⁰c / Reheat +75⁰c)
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Contamination Control – adequate separation, protection from cross contamination, use of sanitisers?
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Food Storage – all food within shelf life and correctly labelled?
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Cleaning – Equipment, structure and condiments station maintained in a clean & hygienic condition?
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Personal Hygiene – Uniform standards, appearance and hand washing in place?
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Are hand washing facilities, cleaning facilities and cleaning materials available at the site?
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Water Containers labelled (clean/waste), caps in place and in clean condition?
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Check that all equipment and utensils are clean and ready for use.
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Are there any signs of pest infestation at the site?
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All probes fully calibrated and probe wipes available?
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Are cooked and raw foods separated in storage?
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Hot Water is available in the unit?
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All surfaces are sanitised pre-event and at regular intervals
Part 2 - Health and Safety checklist
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Staff Briefings – Completed and signed by all staff? <br>(Ask confirmation questions to check understanding e.g. Where is the fire assembly point?)
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Floor Safety – flooring secure and free of slip/trip hazards?
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Equipment Safety – Equipment operating correctly and any defects reported?
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PPE safety – All PPE available and in use? (Oven Cloths, Rubber Gloves etc.)
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Fire Safety – Exit routes clear with no combustible materials along the route?
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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)
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First Aid – First aid kit available and fully stocked?
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All surfaces sanitised?
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Ventilation and extraction fans in working order?
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FS and H&S check sheets have been completed
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Please print name
Part 3 - During the event checklist.
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Staffing Levels are as required
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Unit is presented clean, tidy and ready for service with non-consumables out of eyesight
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Area around the unit is clear and clean
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ALL Staff are in the correct uniform and correct PPE
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Condiment stations fully stocked, these are to be kept clean and presentable during the event
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Are the foods on display protected from contamination?
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Are cooked hot foods displayed in adequate hot holding equipment?
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Are staff following good hygiene practises?
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Signed by Food Safety Supervisor Onsite or Person in charge.
Temperature Record Daily Checks
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Conducted on
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Conducted by
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Location
- Boundary Bar
- Brilliant Punjabi
- Olive Bros Barton Gate
- Crispy Duck Living Wall
- Olive Bros Peter May
- Deep Blue Peter May
- Deep Blue Envie
- Pizza & Co Peter May
- Pizza & Co As Wall
- Gamekeeper AS Wall
- Gamekeeper Peter May
- Kennington Tandoori
- Fever-Tree Jardine
- Fever-Tree Queens Gate
- Fever-Tree Gate 9
- Fever-Tree Members Entrance
- Piglets Pie Shop
- Piglets Hore Gate
- Piglets 6
- Ice Cream First Sip
- Ice Cream AS Gate
- Ice Cream Galadari
- Kebab Kid
- Sussex Charmer
- Sweet Sensations Galadari
- Sweet Sensations JM Finn
- Bob's Lobster
Audit
Instructions
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Instructions:
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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.
Temperature Recordings
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Add a new recording each time you are required to log a temperature throughout the day
Temperature Recording
Temperature Recording
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Description of item being recorded
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Type of item being recorded
- Hot Food
- Cold Food
- Fridge Upright
- Fridge Chest
- Fridge Walk In
- Freezer Upright
- Freezer Chest
- Freezer Walk In
- OTHER
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Detail type of item being recorded
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Temperature Value:
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Is this temperature within a safe and acceptable range?
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Please add further details regarding this temperature measurement
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Attach photos if applicable
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Time of Temperature Recording
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Name and signature of temperature taker
Responsible Service of Alcohol
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Have any alcohol incidents happened during the event?
Incident
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What type of alcohol incident(s) took place?
- Refusal of service
- Failure to produce valid ID
- Guest was deemed too intoxicated to purchase another drink
- Alcohol was inadvertently sold to a guest under 18
- Other
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Please describe individual/ group including time incident occurred
Other Information
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Voucher information
