This daily schedules and controls checklist helps food service and bakery teams manage opening and closing routines and maintain consistent food safety. It covers temperature control logs, checks for ovens and cooking equipment, cleaning and disinfection of preparation areas, availability of handwashing materials, staff fitness for work and clean uniforms, and supervision and training. It also includes controls for physical and chemical contamination, a cleaning schedule for aisles and toilets, proper sanitation of cutting boards and knives, facility cleanliness with pest monitoring, and a final sign-off to confirm all controls have been completed.
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