Good hygiene is a daily habit, not a pre-inspection scramble.
Ten daily checks
1. Staff wash hands properly at start and between tasks. 2. Fridge and freezer temperatures are checked and recorded. 3. Raw and cooked foods are stored separately. 4. Chopping boards and knives are colour-coded or cleaned between uses. 5. Surfaces are cleaned and sanitised. 6. Waste bins are covered and emptied. 7. Pest-control devices are intact. 8. Water used for cooking and washing is clean. 9. Food is labelled with dates. 10. Staff health and uniforms are checked.
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