Are fridge temperatures recorded daily and within the safe range (below 5°C)?
Are freezer temperatures recorded daily and within the safe range (below -18°C)?
Is all food in the fridge/freezer correctly labeled with 'Date Opened' and 'Use By' stickers?
Is there a clear 'First In, First Out' (FIFO) rotation system in the dry stores?
Are color-coded chopping boards used correctly (e.g., Red for raw meat, Green for salad)?
Is the 'Dishwasher Temperature' being monitored to ensure thermal disinfection (above 80°C)?
Are staff wearing appropriate clean uniforms, hairnets, and no jewelry (including watches)?
Is the handwash basin dedicated solely to handwashing, with plenty of soap and paper towels?
Is the Cleaning Schedule signed off for every shift and verified by the Chef/Manager?
Are 'Core Temperatures' of high-risk foods recorded at the point of service (above 75°C)?
Is the external bin area clean and the lids kept closed to prevent pest ingress?
Are all staff Food Hygiene Certificates (Level 2/3) in-date and on file?