H and C Mess Standard Checklist

This H and C Mess Standard checklist helps food service teams verify compliance with SUPMAN requirements in mess halls and dining facilities. Key checks include customer feedback responses, iMenu and menu accuracy, prominent allergen notices and current allergen declaration cards, quarterly posters, table talkers, table condiments and napkins, and overall dining room presentation. Hot and cold servery standards cover display quality, healthy plate labels, appetizing presentation, and matching menu items. Temperature monitoring of cooked and reheated items is required. Back of house practices include safe food handling, PPE use, product labeling in coolrooms and freezers, contamination controls, and general housekeeping. Evidence photos may be captured for declaration cards, posters, and servery setups.