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 GrillDAILY 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