It is imperative that you, or a designated member of your team completes, records and files these daily checks.
Opening checks should include:
- Fridge and freezer temperature check.
- Equipment maintenance.
- Are your team fit for work?
- Are your food prep areas clean?
- Are hand washing and cleaning materials available?
Closing checks should include:
- No food is left out.
- Food past its use by date is disposed of.
- Dirty cloths are replaced with clean ones.
- Waste has been removed and new refuse bags have been put in the bins.
