Information for inspectors

Below you can view all of our haccp plans, kitchen food safety certificates, cleaning schedule, temperature records, opening and closing checks

Whilst we advise our customers that our menus may contain all 14 allergens, we ask guests to pre warn us of any allergies so we can tailor our menu to their specific needs. This gives us more communication with the guests to make any provisions within the kitchen to keep their food safe.
All of our at home deliveries are sold chilled and sent our with chill packs ensuring the food arrives within a safe temperature range.
Our laundry is washed on a boil wash using biological washing powder.
Our anti bac has a 60 second contact time and COOSH data sheet can be found below

HACCAP REVIEWED Jan 25 - ACTIONED BY LIAM

VAC PAC ecoli Guidance

HACCP Prerequisites

Food safety policy

link to campden desision tree

HACCP- RAW GOODS

HACCP STUDY- COOK, CHILL & REHEAT

Link to kitchen certificates

Link to pest control records (MJ BACKHOUSE)

Link to waste transfer note for bins (WAKEFIELD COUNCIL)

Link to waste transfer note for Oil (OLLECO)

Link to cleaning schedule

link to staff training for new starters

COOSH sheet for antibac

Maintanance schedule from 1/1/25

Daily Opening checks

Name of person doing checks

Are all fridges and freezers at correct working temperature (5oc or below or -18oc))

Yes

No (please document in additional comments below resolution)

Is the kitchen clean and ready for use

Yes

No (please document findings and resolutions below)

Is all produce that has arrived from suppliers of satisfactory quality

Yes

No (please document and product defects or shortages and missing items beow)

Any additional comments

Are all staff well and safe to work

Yes

No (please advise senior staff and document below)

date

Daily closing checks

Name of person doing checks

Are all fridges and freezers clean/ in working order

Yes

No (please resolve and document below)

Is all produce and prep stored away correctly

Yes

No (please resolve and document below)

Is all services and utensils cleaned and sanitised

Yes

No (please resolve and document below)

Are all floors clean and mopped

Yes

No (please resolve and document below)

Additional comments

Date

Cook and chill records.

name of person doing checks

Has all the raw ingredients of this recipe been checked against the HACCP Standards?

yes

no (please discard)

name of product

Product traceability number (for chilled and packed food only)

product core temperature

Duration in blast chiller

temperature after blast cycle

has this product met all the safety points of HACCP

yes

no (please discard)

Date

Service reheating records

please choose a random selection of products to probe during every service

Name of person doing check

Product

check number (off ticket)

Core temperature (30 second probe time)

Date

Probe calibration check.

Name of person doing calibration

Date of check

Record temperature from boiling water

record temperature from iced water

Internal Audit

Name

First Name

Last Name

Date of Audit

Any other comments or improvements that should be made

Checkbox

Are all records been maintained daily

Are all staff trained to the current HACCP

Is all documentation in order

Are all areas of the kitchen maintained to a good standard please comment and improvements or maintainance that is needed in the box above

Information for inspectors

HACCAP REVIEWED Jan 25 - ACTIONED BY LIAM

Daily Opening checks

Daily closing checks

Cook and chill records.

Service reheating records

please choose a random selection of products to probe during every service

Probe calibration check.

Internal Audit

Customer complaints

Dry store audit

IRIS