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ABATTOIRS FAQ
An inspection checklist (sometimes called an inspection sheet) is a list of all activities needs to be performed to ensure compliance with regulatory requirements, industry standards or business specifications.
Personal hygiene includes: cleaning your body every day. washing your hands with soap after going to the toilet. brushing your teeth twice a day. covering your mouth and nose with a tissue (or your sleeve) when sneezing or coughing.
Kitchen hygiene checklist Staff hygiene and presentation. Food safety practices. Protect against pests. Sanitise. Create a cleaning schedule. Kitchen safety. Organise your stock and storage areas. Check government and state guidelines.
dry your hands with a clean towel, disposable paper towel or under an air dryer. never smoke, chew gum, spit, change a baby's nappy or eat in a food handling or food storage area. never cough or sneeze over food, or where food is being prepared or stored. wear clean protective clothing, such as an apron.
Are wash hand basins clean with hot water, soap and hygienic hand drying facilities? Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed? Are staff toilets and changing facilities clean and tidy?
Your checklist for hygiene inspections Completed, signed & dated food safety management system. Completed allergen information table. Adequate hand washing facilities. A means for drying hands. A food preparation sink. A suitably equipped first aid kit. A probe thermometer.
Weekly Cleaning Checklist Disinfecting all working surfaces such as office desks, computer keyboards, monitors, shared phones, screens. Thoroughly cleaning windows and entryways. Emptying and sanitising all bins and cleaning with disinfectant. Buffing, disinfecting and polishing all hard floor surfaces / conference tables.
Food Safety Hygiene Checklist Food premises registration document available & signed. ... Food policy statements in place. ... Policy documentation available, signed & dated. ... Documentation brought to the attention of staff. ... Organisations policy arrangement in place. ... Organisational structure in place. ... No unauthorised suppliers used.
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