Daily production hygiene checklist

Start of shift

• Staff in clean protective clothing, head covering and footwear; no jewellery uncovered (Reg 9, Reg 10(9)).
• Hand-wash stations have running water (hot where possible), soap and disposable drying material (Reg 5(3)(d)(ii)).
• No one with jaundice, diarrhoea, vomiting, fever, sore throat with fever or discharges is handling food; cuts covered with secured moisture-proof dressings (Reg 11(2)).
• Fridges at 5 °C or colder (4 °C or colder for raw fish, molluscs, crustaceans, edible offal, poultry meat and milk); freezers at minus 12 °C or colder (minus 18 °C for ice cream, sorbet and frozen fish); hot holding at 60 °C or hotter (Annexure E). Readings written down.
• Thermometers present and reading accurately on every chilling, freezing and heating unit (Reg 6(5)).
• Food-contact surfaces and equipment cleaned before use, nothing chipped, split or cracked (Reg 6(2) and 6(4)).

During production

• Hands washed at every listed occasion, including after raw food and before ready-to-eat food, and after handling allergens (Reg 11(1)(c)).
• Ready-to-eat food protected from droplets, insects, dust and bare hands (Reg 8(3), Reg 10(14)).
• Nothing stored on the floor or against walls and ceilings (Reg 8(1)).
• Raw and ready-to-eat food separated; allergen cross-contact controlled (good manufacturing practice; Reg 11(1)(c)(viii)).
• Stock rotated first-expired, first-out and date-marked (good manufacturing practice).
• No smoking, spitting, eating or unrelated activity in food areas (Reg 11(3), Reg 10(13)).

End of shift

• Surfaces and equipment cleaned and, where required, sanitised; cleaning-agent residue removed (Reg 6(4)).
• Refuse removed, bins cleaned and lids closed; refuse area clean (Reg 10(4) to 10(6)).
• Pest check: no sign of rodents, insects or birds; bait stations and screens intact (Reg 10(3), Reg 5(3)(c)).
• Closing temperatures recorded; any product outside Annexure E limits quarantined and the decision recorded (Reg 8(4)).
• Traceability records for the day complete (Reg 10(18)); records retained at least six months beyond shelf life (Reg 10(16)).