Quality control form: Cleaning and food hygiene in kitchen/canteen.
Daily and weekly temperature inspection, cleaning and deviations
§Daily inspection
- 01Cooling temperature checked and recorded (max 5 °C)
- 02Food kept warm controlled (min. 56 °C)
- 03Cleaning plan for the day completed
- 04Waste emptied and sorted correctly
- 05Hand hygiene performed when switching between tasks
§Weekly inspection.
- 01Freezing temperature controlled
- 02Expiration dates in cooler/freezer reviewed
- 03Cleaning of equipment (ovens, refrigerators, hoods) carried out
- 04Signs of pests checked
§In case of deviations
- 01Note the deviation (e.g. too high temperature) with time and action
- 02Inform the responsible manager immediately
- 03Discard food that has been in the danger zone for too long
| Control point | Requirement | Performed (date/initials). |
|---|---|---|
| Køl | PLACEHOLDER_102 | |
| Food kept warm | At least 56 °C | |
| Cleaning plan | Completed | |
| Pests | No sign |