| FOOD STORAGE |
COMMENTS |
| CORRECT CONTAINERS WITH LIDS |
|
| FOOD IN CORRECT LOCATION (FRIDGE / FREEZER
ETC.) |
|
| CORRECT LABELLIN |
|
| DATES CORRECT |
|
| RAW / COOKED FOOD PHYSICALLY SEPARATE |
|
| FOOD HANDLING |
|
| GLOVES CHANGED & HANDS WASHED FREQUENTLY
AND PROPERLY |
|
| UTENSILS USED CORRECTLY |
|
| RAW / COOKED FOOD SEPARATION |
|
| ‘CLEAN AS YOU GO’ PERFORMED FREQUENTL |
|
| CORRECT CHOPPING BOARD COLOURS FOR TASK |
|
| EQUIPMENT AND SURFACES WASHED & DISINFECTED
AFTER EACH TASK |
|
| FREQUENT HAND WASHING |
|
| CORRECT SINK USAGE |
|
| FOOD REHEATING (+75 DEGREES MINIMUM at
centre of food) |
|
| PERSONAL HYGIENE |
|
| HAIR TIDY / HATS WORN EVEN DURING SET-UP |
|
| CLEAN UNIFORM & MINIMUM JEWELLERY WORN |
|
| CLEAN, NON SLIP SHOES |
|
| DISPOSABLE GLOVES WORN |
|
| NO OUTDOOR CLOTHING / BAGS IN UNIT |
|
| FIRST AID BOX AVAILABLE & BLUE WATERPROOF
PLASTERS STOCKED |
|
| MANAGEMENT DUTIES |
|
| CLEANING SCHEDULE & TEMPERATURE LOGS
COMPLETED ACCURATELY WITH A PROBE THERMOMETE |
|
| BASIC FOOD HYGIENE TRAINING FOR ALL STAFF |
|
| INTERMEDIATE FOOD HYGIENE FOR MANAGER |
|
| EQUIPMENT & SAFETY TRAINING RECORDS
KEPT |
|
