Opening and closing checks

Opening checks

Check fridge and freezer temperatures and write them down
Check that all staff are well and fit for work
Check sinks have soap, warm water and paper towels
Check surfaces and equipment are clean
Look for signs of pests
Check use-by dates. Throw away food past its use-by date
Check that the probe thermometer works

Closing checks

Put all food away, covered and labelled
Throw away food that is past its use-by date
Clean and disinfect all surfaces and equipment
Empty the bins and close the lids
Leave no food or dirty dishes out
Check that fridge and freezer doors are closed
Sign the diary