Critical Figure of 8 Checklist

Any raw chicken product past shelf life.

Any product found that is past its best before date/use to date.

All chilled products within the required temp (1.C-8.C)

All hot cooked products within the required temp (<63.C)

Two working probes, available in-store and calibrated?

Hand washing not completed when required.

Raw cloths mixed with non raw cloths.

Product prep plan and forecast reviewed and in use.

PCS OR EPCS abuse identified?

The team working with symptoms of illness that cause a food safety concern.

Blocked fire exits?

Hot water available in store?

Cross-contamination evident – examples include finding items stored inside the ice machine.

Raw foods stored 30 cm apart from ready to eat foods (in shared chiller only).

Qualified shift runner in store at all times?

Is chicken on the bone cleaned and to standard eg - giblets present?

Chicken on the bone pre-cleaned in accordance with prep plan, for the shift before allocated times (11:30/16:30)

Green gloves in use when removing any products out of the microwave.

Unsafe practices that cause serious risk to the team – ie: dropping the 4 head basket into the oil without using the handle.

Pink oven gloves in use when removing any items out of the oven.

Blue gauntlets in use when stirring oil/filtering.

Slip trip hazards - ie: boxes flat backed or other on the floor, loose carpet/tiles, ice on the floor in freezer or other, wet floor-no warning sign.

Unsafe equipment i.e. CO2 cylinders not secured, gas fryers not chained up.

Fire risks ie: fire panel fault evident, breakpoints not working correctly, fire extinguishers not fit for purpose, ansul system not working (if present).

Extraction removed, not working or large gaps in filters?

Roof leaking through light fittings or electrics.

Damaged plug sockets or commando sockets in use, exposed electrical wires etc.

Disabled toilet alarm working?