This pizza shop checklist supports HACCP by guiding staff through opening checks and temperature control. Verify equipment is working, confirm staff are fit for work, and ensure prep areas are clean with hand wash and cleaning supplies stocked. Log fridge targets below 5 C and freezer targets at or below minus 18 C, record readings for high risk foods, and note any faults with corrective actions. Include delivery storage, pest control checks, and sign off to maintain food safety and compliance.
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