Weekly School Canteen Checklist

This weekly checklist helps school canteens maintain safe food service and compliance. It covers personal hygiene practices, proper handwashing, and restroom upkeep. Requirements for hot and cold holding include preheating units, reheating rules, and temperature targets of 57 C or above for hot food and 5 C or below for cold items. Storage guidance includes FIFO inventory, labeling and dating, dry storage temperatures, and separation of chemicals. Cleaning and sanitizing steps specify sink setup, sanitizer concentration checks, air drying, and wiping cloth management. Equipment and utensil care emphasizes routine thermometer calibration and sanitation. Waste handling and site cleanliness address covered bins, dumpster areas, and scheduled removal. Pest control includes sealed doors, screens, and licensed service schedules. Temperature logs and routine documentation are encouraged.