The Ned Cecconi's diary v1
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ail<br />
Opening Checks<br />
Adequate supply of hot water<br />
• <strong>The</strong> temperature of the hot water supply should be checked daily using a probe thermometer.<br />
• Run the hot tap for 1 minute and ensure the tip of the probe is placed into the running water. Record the<br />
temperature when it stabilises on the digital thermometer.<br />
• <strong>The</strong> temperature of the hot water supply should be at or above 50°C.<br />
Wash hand basins are fully stocked<br />
• Wash hand basin must be provided with an adequate supply of antibacterial soap<br />
• Wash hand basins must be provided with a supply of paper towels<br />
• Wash hand basins must have an adequate supply of water – both hot and cold or mixed at c.40°C<br />
No signs of pest activity<br />
• <strong>The</strong> premises should be checked daily for signs of pest activity.<br />
• This includes looking for evidence of droppings, damaged packaging, smearing and potential access points.<br />
• Any signs of pest activity (damaged food packets, spilled foods, droppings etc.) should be recorded and reported to<br />
the manager.<br />
• <strong>The</strong> pest control contractor should be called out if necessary.<br />
• Any potentially contaminated food should be discarded.<br />
• Any potentially contaminated equipment should be cleaned and disinfected immediately.<br />
• Do not touch bait boxes. If they need to be moved for cleaning purposes then ensure that they are replaced to their<br />
original position.<br />
Checking that all foods are within date<br />
• High-risk and perishable foods should be labelled with a ‘use by’ date, either by the supplier or in accordance with<br />
your ‘in-house’ system.<br />
• Any food beyond its ‘use by’ date should be discarded.<br />
• All foods must be covered to prevent them becoming contaminated.<br />
• <strong>The</strong>se checks should be carried out when you open and before you close.<br />
Checking supplies of hand washing materials<br />
• <strong>The</strong> hand wash basins should be checked for adequate supplies of bactericidal soap and paper towels.<br />
• Supplies should be replenished if necessary.<br />
• Stocks of hand washing materials should be checked and re-ordered if necessary.<br />
Checking supplies of cleaning materials<br />
• <strong>The</strong> kitchen needs to be checked to ensure that an adequate supply of detergent, disinfectant, sanitiser and cloths<br />
are available.<br />
• Supplies should be replenished if necessary.<br />
• Stocks of cleaning materials should be checked and re-ordered if necessary.<br />
© Food Alert: <strong>The</strong> <strong>Ned</strong> - Due Diligence Diary V1