This Food Development Team audit template for Shepherd Neame helps evaluate kitchen operations and food safety standards across sites. It covers product specification controls, menu spec availability and compliance, par level usage for ordering and prep, and food storage practices. Checks include fridge and freezer temperatures, probe availability and sanitation, and correct color-coded equipment use. It reviews food handling, sink use, sanitizer (D10) practices, and core temperature verification of cooked and reheated items. The template also assesses cleaning standards, structural conditions, lighting, drainage, and ventilation. Hygiene checks span staff presentation, handwashing facilities and behaviors, and general personal hygiene. Pest control measures, including EFKs and screens, are verified. Paperwork compliance includes weekly hygiene audits, daily food safety checks, training records (Level 2 and 3), cleaning schedules, incident management, and an up-to-date allergen matrix, with follow-up on previous corrective actions.
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