The Ned Cecconi's diary v1

More documents

Recommendations

Info

ail Opening Checks Adequate supply of hot water • The temperature of the hot water supply should be checked daily using a probe thermometer. • Run the hot tap for 1 minute and ensure the tip of the probe is placed into the running water. Record the temperature when it stabilises on the digital thermometer. • The temperature of the hot water supply should be at or above 50°C. Wash hand basins are fully stocked • Wash hand basin must be provided with an adequate supply of antibacterial soap • Wash hand basins must be provided with a supply of paper towels • Wash hand basins must have an adequate supply of water – both hot and cold or mixed at c.40°C No signs of pest activity • The premises should be checked daily for signs of pest activity. • This includes looking for evidence of droppings, damaged packaging, smearing and potential access points. • Any signs of pest activity (damaged food packets, spilled foods, droppings etc.) should be recorded and reported to the manager. • The pest control contractor should be called out if necessary. • Any potentially contaminated food should be discarded. • Any potentially contaminated equipment should be cleaned and disinfected immediately. • Do not touch bait boxes. If they need to be moved for cleaning purposes then ensure that they are replaced to their original position. Checking that all foods are within date • High-risk and perishable foods should be labelled with a ‘use by’ date, either by the supplier or in accordance with your ‘in-house’ system. • Any food beyond its ‘use by’ date should be discarded. • All foods must be covered to prevent them becoming contaminated. • These checks should be carried out when you open and before you close. Checking supplies of hand washing materials • The hand wash basins should be checked for adequate supplies of bactericidal soap and paper towels. • Supplies should be replenished if necessary. • Stocks of hand washing materials should be checked and re-ordered if necessary. Checking supplies of cleaning materials • The kitchen needs to be checked to ensure that an adequate supply of detergent, disinfectant, sanitiser and cloths are available. • Supplies should be replenished if necessary. • Stocks of cleaning materials should be checked and re-ordered if necessary. © Food Alert: The Ned - Due Diligence Diary V1
ail Opening Checks Checking that staff are fit for work • Food handling staff should be checked to ensure that they are wearing clean protective clothing, any cuts have been covered with blue plasters and that excessive jewellery has been removed (in-line with your policy). • Any staff illnesses should be reported and appropriate action taken, including exclusion, if necessary. • Staff returning to work after sickness should have completed a ‘Return to Work’ Questionnaire. • If you use casual staff, ensure they have confirmed, in writing, that they have not been unwell prior to their working for you. Checking of live shellfish • Upon receipt and opening, all live shellfish should be checked to ensure that they are alive and healthy. Any dead shellfish should be disposed of. • Retain health marks for 90 days and ensure a system is implemented whereby you can trace the batch of shellfish that was used on each day. Checking standards of cleanliness are to an acceptably high standard • The head chef will check the kitchen for which they are responsible. Where there are concerns about cleanliness they will mark the check as a NO and will bring to the attention of the kitchen porter team or chef who will ensure that cleaning is addressed BEFORE the kitchen starts preparing food. • Where repeated cleaning issues are noted, the chef will raise these with senior management. ail Closing Checks Foods labelled, covered and stored away • A check will be carried out in all fridges to ensure all foods are covered, date labelled and protected against the risk of contamination. • Chefs will also check that dried goods are stored in sealed containers and the area is clean and tidy. All rubbish is removed from the kitchen • All bins are to be emptied and removed to the main refuse area for the hotel. • Where necessary, bins are cleaned and sanitised to remove any food residues. Ensure all preparation equipment has been turned off • Equipment which has a plug or an isolation switch should be turned off at the power source. Cloths used for cleaning should be removed to be cleaned or discarded • Old cloths which have been used throughout the day can harbour bacteria and should be removed from the kitchen at the end of each day. • Cloths which are to be reused must be washed/disinfected prior to re-use. Where cloths are not washed, then they should be discarded. Foods for defrosting should be removed from the freezer, labelled and placed into the fridge • In preparation for the next day, any items which are required from the freezer should be removed, labelled with the date of defrosting, and placed into a fridge. • Foods which are being defrosted should be placed appropriately in the fridge to not present a risk of contamination to other foods. © Food Alert: The Ned - Due Diligence Diary V1
Page 1 and 2: Instructions Introduction • The l
Page 3 and 4: Which foods should be checked? •
Page 5: Monitoring of cooked and reheated f
Page 9: Checking of temperature probes •
Page 12 and 13: Checks Month: Temperature probes Pr
Page 14 and 15: Checks Week Starting: / / Cleaning
Page 20 and 21: 1 st Chef on Duty AM PM Opening che
Page 22 and 23: 2 nd Chef on Duty AM PM Opening che
Page 24 and 25: 3 rd Chef on Duty AM PM Opening che
Page 26 and 27: 4 th Chef on Duty AM PM Opening che
Page 38 and 39: 10 th Chef on Duty AM PM Opening ch
Page 56 and 57:
19 th Chef on Duty AM PM Opening ch
Page 58 and 59:
Page 60 and 61:
21 st Chef on Duty AM PM Opening ch
Page 62 and 63:
22 nd Chef on Duty AM PM Opening ch
Page 64 and 65:
23 rd Chef on Duty AM PM Opening ch
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
31 st Chef on Duty AM PM Opening ch
show all

The Ned Cecconi&#039;s diary v1

Create successful ePaper yourself

Delete template?

Save as template?

The Ned Cecconi's diary v1