WK cw food safety

• Conducted on

  Date

• Prepared by

WALK-IN FRIDGE

• Walls, floors, ceilings clean

  Yes

  No

  N/A

• Fanguards clean of dusts

  Yes

  No

  N/A

• Racking/shelfs clean

  Yes

  No

  N/A

• All labels up to date

  Yes

  No

  N/A

• Defrosting dates correct

  Yes

  No

  N/A

• RTE and NRTE foods clearly separated

  Yes

  No

  N/A

• All containers clean, covered, no spoons inside

  Yes

  No

  N/A

DRY STORES. CORRIDOR, PREP, PASS

• All shelfs clean

  Yes

  No

  N/A

• Floors, walls, ceilings clean

  Yes

  No

  N/A

• All labels up to date

  Yes

  No

  N/A

• All containers clean and covered, no spoons inside

  Yes

  No

  N/A

• Knifes clean

  Yes

  No

  N/A

• RTE and NRTE chopping boards separated and in good condition

  Yes

  No

  N/A

• RTE and NRTE food probes are in place and in good condition

  Yes

  No

  N/A

PREP AREA AT THE BACK

• Walls, ceilings and walls clean

  Yes

  No

  N/A

• Chest freezer, upright fridge, blast chiller, bratt pan and oven clean inside out

  Yes

  No

  N/A

• Food wash sink clean

  Yes

  No

  N/A

• Floors and pipes behind greasetrap clean

  Yes

  No

  N/A

• RTE and NRTE foods separated

  Yes

  No

  N/A

WALK-IN FREEZER

• Walls, ceilings, floors clean and no ive building up

  Yes

  No

  N/A

• All food covered, no spoons inside

  Yes

  No

  N/A

• Freezing dates all up to date

  Yes

  No

  N/A

• Fan-guards clean

  Yes

  No

  N/A

KP AREA

• Floors, ceilings, walls clean

  Yes

  No

  N/A

• All shelves clean from top and under

  Yes

  No

  N/A

• Dishwasher clean inside out

  Yes

  No

  N/A

• Dishwasher temperature 80+

  Yes

  No

  N/A

• Dishwasher chemicals in place

  Yes

  No

  N/A

• Brush and dustpan available, clean and in good condition

  Yes

  No

  N/A

• Correct color mop available

  Yes

  No

  N/A

SERVICE LINE

• Cold food inside fridges below 8degrees

  Yes

  No

  N/A

• Any food on ice baths has 4 hours rule applied

  Yes

  No

  N/A

• All hot food in bainmaries and alto sham above 63 degrees

  Yes

  No

  N/A

• Raw food separated from cooked food

  Yes

  No

  N/A

• Any cross contamination evidence (handles touching food, clean ladles etc.)

  Yes

  No

  N/A

GENERAL

• No pest activity found (droppings, flies)

  Yes

  No

  N/A

• All hand-wash sinks fully stocked and clean

  Yes

  No

  N/A

• All fridge seals clean and in good condition

  Yes

  No

  N/A

• All fridge temperatures ok

  Yes

  No

  N/A

• FSM records all correct

  Yes

  No

  N/A

• Correct uniform, safety shoes weared

  Yes

  No

  N/A

• All microwaves clean inside out

  Yes

  No

  N/A

• Crockery and cooking equipment in good condition (spoons, spatulas, tongues, bowls etc.)

  Yes

  No

  N/A

• All bins clean and in good condition

  Yes

  No

  N/A

• Ice machines clean inside out

  Yes

  No

  N/A

• No blockages in fire exits, extinguishers in place, fire doors shut

  Yes

  No

  N/A

• Sanitisers available in all sections, correct dillution

  Yes

  No

  N/A

• No damaged cables on equipment in use

  Yes

  No

  N/A

• All lights working

  Yes

  No

  N/A

QUESTIONS TO ASK STAFF

• Explain MSC

  Safe

  At Risk

  N/A

• 4/2 hours rule

  Yes

  No

  N/A

• How often you wash hands

  Yes

  No

  N/A

• Explain FIFO

  Yes

  No

  N/A

• What is sanitiser contact time

  Yes

  No

  N/A

• Explain sickness proceedure

  Yes

  No

  N/A

• Explain smoking policy

  Yes

  No

  N/A

• Explain hot and cold food temperatures

  Yes

  No

  N/A

• Explain cooling down process

  Yes

  No

  N/A

• Explain how and where raw meat is being prepped

  Yes

  No

  N/A

• Explain 2 stage cleaning

  Yes

  No

  N/A

• Explain what is acrylamide

  Yes

  No

  N/A

DURING SERVICE

• Chefs washing hands

  Yes

  No

  N/A

• Chefs sanitising working surfaces

  Yes

  No

  N/A

• 2 stage clean done if raw meat been prepped

  Yes

  No

  N/A

• No cross contamination

  Yes

  No

  N/A

• Wet floors sign in ise if needed

  Yes

  No

  N/A

• Chefs probing food

  Yes

  No

  N/A