This NSF checklist helps Stonegate teams assess food safety and operational compliance across the kitchen and front of house. It covers hygiene practices, PPE, handwashing, stock control and labelling, temperature management for chilled, frozen, cooking, cooling, reheating, and holding, defrosting, display standards, service practices, and prevention of foreign object contamination. It includes guidance on eggs, ice handling, E. coli controls, layout and segregation, structural integrity, lighting, ventilation, drainage and plumbing, refrigeration, equipment condition, guest and staff facilities, pest control, cleaning and dishwashing. It also checks documentation, staff knowledge on food safety and allergens, general health and safety, licensing, equality, fire safety, and emergency procedures.
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