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Hygiene Inspection
Hygiene Inspection
Hygiene Inspection
The hygiene inspection checklists will help you to keep your kitchen on the highest standards of cleanliness.
SECTION A: TEMPERATURE CONTROL
|
| ITEM |
POINT
|
COMPLY
|
NOT COMPLY
|
N/a
|
|
| Under counter fridge temps: < 8°C
Walk in fridge temps: < 8°C |
|
|
|
|
| Walk in freezer temps: > -18°C
Upright stand alone freezers: > -18°C |
|
|
|
|
| Hot holding food: > 63°C
Food temperatures probed
Probes wiped with sanitizer between each use |
|
|
|
|
| Hot holding food: < 8°C
Food temperatures probed
Probes wiped with sanitizer between each use |
|
|
|
|
| Under counter/walk in fridge temp records kept and up
to date |
3 |
|
|
|
| Thermometers in correct working order |
3 |
|
|
|
| Blast chiller records kept and up to date |
3 |
|
|
|
| Probes wiped with sanitizer between each use |
3 |
|
|
|
| Cooking time/temp records kept and up to date |
3 |
|
|
|
| Foodstuffs not left at ambient temperature for over 1˝
hours |
4 |
|
|
|
| TOTAL NUMBER OF POINTS AVAILABLE |
55
|
COMPLY
|
NOT COMPLY
|
N/a
|
| TEMPERATURE CONTROL = % |
Example of a full Hygiene Inspection Form
Description for the Hygiene Inspection Form
- WS-DB
