Opening Checklist

• Verify cleanliness of work surfaces and equipment.
• Check handwashing stations for soap, towels, and hot water.
• Confirm all food storage temperatures (fridges, freezers, hot holds).
• Inspect floors and drains for cleanliness.

Temperature Logs

• Record refrigeration, freezer, and hot holding unit temperatures.
• Verify cooked and reheated food temperatures.

Pest Control Spot Checks

• Look for signs of pests (droppings, damaged packaging, traps).
• Verify proper sealing of food containers and waste bins.

Allergen Labeling Verification

• Confirm accurate labeling of allergens on all prepped foods.
• Inspect storage for proper segregation of allergen-containing products.

Equipment Hygiene

• Inspect cleanliness of ovens, fryers, grills, and microwaves.
• Check for wear and tear on utensils, cutting boards, and knives.

Personal Hygiene Practices

• Audit staff uniform cleanliness and adherence to hygiene policies.
• Monitor compliance with handwashing protocols during shifts.

Cleaning and Sanitation Schedules

• Verify completion of deep cleaning tasks (floors, walls, vents).
• Inspect sanitization effectiveness using swab tests (e.g., ATP testing).

Storage Practices

• Audit proper labeling and rotation (First-In, First-Out method).
• Check for expired or improperly stored items.

Water Quality Testing

• Test water used for food preparation for microbial and chemical safety.

Waste Management

• Inspect waste bins for cleanliness and correct disposal methods.
• Verify collection schedules and compliance with waste policies.

• Review monitoring of Critical Control Points (CCPs).
• Perform risk assessments for food handling processes.

• Evaluate potential cross-contamination risks in preparation areas.
• Update allergen control measures as needed.

• Conduct a full review of pest control measures with service provider.
• Update records of treatments and pest sightings.

Customer Complaints Follow-Up

• Investigate hygiene concerns raised by customers.
• Audit processes in areas flagged during complaints.

Recall Readiness Test

• Simulate a product recall and review traceability and response systems.

Post-Maintenance Check

• Inspect kitchen and equipment for hygiene compliance after repairs or servicing.

EHO Mock Audit

• Conduct a simulated Environmental Health Officer inspection.

Supplier Product Inspections

• Verify quality and labeling of delivered goods against specifications.

Staff Knowledge Checks

• Test staff understanding of hygiene and food safety protocols.