The Ned Cecconi's diary v1

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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.
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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