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Hygiene (Kitchen (Should be (Sink (Soap, Towels, Waste bin for domestic,…
Hygiene
Kitchen
Should be
Clean
Good floors
Well lit
Sink
Soap
Towels
Waste bin for domestic
Only hand/ goods only
Drains
Clean
Covered
First Aid
Burn Kit+
Ventilation
with Filter
Cover
Plates and sinks
Fire extinguisher
Be installed
Required service
Preparation area
Separeted
Cooked/ Unkooked
Types of food
On
Steel surfaces
Steel shelving
Containers
Closed
Labeled
Expiry date
Cutting equipment
Stored separetly
Marked
Bread
Separete Rye/ White
Special cabinets
+tongs
Shoudn't be
Leaking fausets
Bad electition
Visible water
Bad Odour
Chemicals
Lockable storage
Cleaning equipment
Toilet equipment separete from other
Marked
Dry food storage
Clean and tidy
No
Damaged or leaking cartoons
Rusty or damaged cans food
Food use
within the recommended sell-by date
First in First out method
Shelves on the 15 cm apart
temperature
two times a day
Fridges
Stored
Cooked
#
Unkooked
Clean and neatly stacked
Open cans
Properly closed
Labelled
Meat separete from other type of foods
T 0-4 C/ two times a day
Personnel
3 sets of uniforms
Removed jewellery
Hair protection
Closed shoes
Freezers
Set -18 C/ two times a day
Souldn't be
Frazil
Neatly stacked
Defrosting
not in it's own blood
in dedicated chiller units
Documentation
Pestcontrol
Cleaning register
Validate hygine passport
Egg
Testing equipment
Stored
boxes
original
Pallet
Kept
+20 C
powered +6 C
humidity
65-70%
Waste
Segregated
Food waste
Solid waste
Area
Clean
Vegetable storage
T +12 C/ two times a day
Stored
separetly from other food
neatly organized
off the ground 15 cm