Quality control checklist for the dining room.
Daily temperature hygiene and documentation check
§Temperature control
- 01Check and note temperature at buffet and cooling stations per fixed schedule
- 02Check temperature of cooled drink stations and display cooling
- 03Report immediately if a temperature is outside the acceptable range.
- 04Discard food that has been in the 'danger zone' for too long — regardless of time.
§Hygiene in the hall
- 01Document cleaning of shared surfaces according to the scheme.
- 02Check that hand wash, soap and disposable hand towels are present and full.
- 03Ensure clean work clothes and correct hand hygiene throughout the shift.
- 04Keep service and cutlery clean and without fingerprints.
§Documentation
- 01Fill in the self-inspection form digitally or on paper according to the house system.
- 02Sign/confirm completed inspections according to procedure.
- 03Save/archive documentation so it can be produced at inspection visits.