Ensure all high risk foods in fridges and freezers have correct USE BY date?
Check all contact points for cleanliness eg light switches, door handles, paper and soap dispensers, bins and exteriors
Check all foods in fridges and freezers are covered
Ensure no mixed foods are held in one container
Ensure cooked food is stored above raw food
Check hand wash, no food waste and is being used paper in bin and wet
Check glass policy is active and no drinking glasses in kitchen
Check cleanliness of work surfaces, wall, floors and behind equipment
Have all staff got foundation food hygiene certificate?
Are staff aware of the essentials of food hygiene and reporting illness ?
Check for pests, check insecticutor works, unbinned waste, ingress points
Check probe calibration is being recorded
Check fridges 0-5oC freezers -18 to -23 and are recorded
Check all high risk food delivery temps are recorded
Check all meat joints cooking/cooling is recorded
Is all buffet cooking/cooling recorded?
Is all batch cooking/cooling recorded?
Check buffets recorded on out of control record sheet