Stepping into Management Knowledge

Food Safety Training 3.21

DUE DILIGENCE PAPERWORK QUICK GUIDE

ITEM

FREQUENCY

WHO IS RESPONSIBLE

Location

Business checks

ODL

Nintex



Core Information

Annually

Manager





Duty Manager’s Daily Checks

Twice Daily

Manager



FOH Cleaning Schedule

Daily and weekly

Team members, Manager

Kitchen Manager/leader





Weekly Checks

Weekly

Manager



Staff Accommodation Due Diligence Checks (applicable for outlets with staff living in).

Weekly – four per period

Manager

KITCHEN DUE DILIGENCE



Management Responsibilities Record

Annually

Manager





Daily temperature logs Inc. fridges/freezers, food temps, delivery temps etc.

Daily

Kitchen Manager/Leader





Daily Manager Checks

End of session daily

Kitchen Manager/leader/MANAGER



Cleaning schedule

Daily and weekly

Team members, Manager

Kitchen Manager/leader





Probe Calibration

Once per Period

Kitchen Manager/leader





Retail Business Manager checklist

Quarterly business and kitchen

RBM





Roast Joint temperature sheets – not carvery

Every Sunday

Kitchen Manager/leader





Blast Chiller log

Daily

Kitchen Manager/Leader



Alleged Food poisoning complaints

When required

Manager



Foreign body complaints

When required

Manager



Return to work form

For every team member returning to work from sickness

Manager



Emergency food supplies

When required

Manager, Kitchen Manager/leader





Harvester - Salad cart and Spit Roast

Daily

Kitchen Manager/leader

Carvery - mains, sides and gravy

Daily

Kitchen Manager/leader

Safety Assurance March 2016 3.21