DAILY FOOD SAFETY CHECKLIST SITE DIARY SITE NAME: DATE CORRECTIVE ACTIONS / NOTES (record all cases of equipment breakdown, delivery or temperature nonconformance etc) DELIVERY TEMPERATURE CHECKS Chilled Deliveries = 0 to 8°C & Frozen Deliveries = below -12°C Supplier Temp _| Time | Inificl [Supplier Temp_| Time | Initial COOKING / REHEATING TEMPERATURE CHECKS ‘Above +75°C (Minimum 3 x checks per shif & every bake) Tish Product | Temp | Initial [2 shift: Product [ Temp [ Initial | 3¢shift Product [| Temp | Initial STORAGE TEMPERATURE CHECKS FROZEN = Below —12°C Unit Ne: TishiftTenp | Time | Mnifiol | 2~Shit Temp | Time [Initio | 3@ShifTemp | Time | Initial Freezer | Freezer 2 Freezer 3 Freezer 4 Freezer 5, Freezer 6 CHILLER = O10 8°C Unit Ne: Tshittemp [Time [Initial [2"Shif'Temp [Time | inifiol [3*ShifTemp [Time | Initial Chiller 1 Chiller 2 Chiller 3 Chiller 4 Chiller 5 Chiller 6 Chiller 7 Chiller 8 HOT HOLDING = Above +63°C (measure core / actual Produet Temperature] Unit Ne: Tishif'Temp [Time | Initial [2~Shif'Temp [Time | Initial [3¢ShifiTemp [Time | Inifal Steamer Rice Cooker Roller GrillDAILY FOOD SAFETY CHECKLIST ‘SITE DIARY DATE CHECKS HIGH-RISK PRODUCTS Holding labels completed & checked every 4 x hours] Te shift: Time Initial 20 shift: Time Initial ‘Be shift: Time Initial ANBIENT AND FROZEN|PRODUCIS§) | ‘Outofdate calendar’ weekly check for expired ambient and frozen producls DAILY CHECKLIST FOR FOOD HANDLING & HYGIENE ‘Question. ‘am [pm ‘Question ‘om pm HYGIENE & CLEANLINESS BAKED & CHILLED DISPLAY UNITS Weekly cleaning schedule is printed & completed dail ooking & Reheatng guidelines ore available ‘ond being followed ‘All hand wash sinkshave: potable water, soap, paper towels, footoperated bin Food Disposal Form completed for al dally waste Protecive clean clothing / uniform avalloble ‘ond worn by the food handlers (apron, haitnel, hot, gloves) Products displayed as per planograms, roteted & frontfacing No ill food Randllers on duly; Food handlers Free ‘of exposed cuts or injuries. Price labels available for each product All waste bins ore empied, have hash bogs & core clean Product quali s acceplable: no under 7 ‘overbaked or damaged products on display All approved cleaning detergents eral cvailable and kept in-@ proper condition / designated location Food allergens notice available, clean and visible to customers + Allergens Matix is led in Monel. ‘COFFEE UNIT FOOD PREPARATION AREA & KITCHEN ‘Coffee unit is Filly stocked with beans, milk, cups, lids, sleeves, slrrers, sugor, napkins ee ‘Alluiensils available, clean and in a proper condition (gloves, tongs, temp probe etc.) ‘Milk hose & general cleaning i complete every shift All serving tems ovailable ond flly socked (vice bowis, posry paper bags, napkins ele.) STORAGE AREA No personal items kept Al producls rotated & sored to FIFO Backup frezera/ chilers are cleaned ond products rotated with expiry dates ‘Shelves, walle and floor clean and tidy and in @ proper condition-No producls kept on the floor FOODSERVICE / DELI2GO CUSTOMER AREA “Unfit for human consumption’ Tidded container is ovilable and al ou of date products stocked in this container Tables, chairs, Hoors, al surfaces ore clean and in proper condition FSO 7 SUPERVISOR CHECK ‘Approved by: Signed: Date