Are all chilled foods in storage held between 2 and 5 degrees?

Are all frozen foods in storage held below -18 degrees?

Hot holding within temperature ranges?

Hot Holding Start Times Log

Where cold holding equipment is not functioning, is the 2 hour rule operational?

Is there a dedicated handwash sink available?

Is there an appropriate food equipment cleaning system available?

Is hot water available?

Are anti-bacterial soap, hand sanitiser, and disposable roll available?

Are all toilets clean and functional?

Are all plumbing functional and drainage not backed up?

Are designated coloured mops available for use?

Are fire exits available to open and unobstructed?

Is the latest food hygiene and inspection certificate on display?

Is there a calibrated thermometer and probe available to complete temp checks?

Is an appropriate first aid kit available and stocked?

Is there a nominated first aider on site or available?

Are all food products stored above the floor level?

Are chemical products stored separately and not above shoulder height?

Are fire extinguishers available and within inspection date?

Is there a nominated fire marshal on site or available?

Are gas safety management systems and/or fire suppression systems functional?

Are insurances within date and displayed where appropriate?

Are wet floor signs available and in use?

Are all staff members completing correct handwashing procedures?

Have all staff members completed food safety & hygiene training?

Are all staff members health and available to work?

Are all staff members wearing appropriate PPE including hair coverings & aprons?

Are allergy procedures and protections available and in use?

Are there no obvious signs of pest droppings or infestation?

Are traps and screens functioning properly?

Are there no obvious signs of maintenance required to prevent infestation?

Are all independent inspection reports available and within correct intervals?