Template: a good self-inspection check in the kitchen
The points that recur in a safe kitchen day
Quality control is the kitchen's own safety plan. This template shows the types of points a quality control program often contains. The specific program at your workplace may look different — always follow what applies there.
§Upon receipt of goods
- 01Are chilled goods cold enough on delivery?
- 02Do raw materials and packaging look right — no cracks or damage?
- 03Are shelf life dates in order?
§During storage and preparation.
- 01Do the cooler and freezer have the right temperature?
- 02Are raw and prepared kept separate?
- 03Is the food heated and cooled quickly enough to the right temperatures?
§Hygiene and cleaning
- 01Have hands been washed and clean clothing been put on?
- 02Have surfaces, tools and machines been cleaned?
- 03Have relevant information from other authorities been obtained and taken into account?
When these checks become a habit you protect both those eating the food and yourself and your workplace.