Guest Posted November 22, 2009 Share Posted November 22, 2009 Hi- does anyone have any kitchen policies/procedures they would mind sharing- I'm reviewing mine and feel they need a little shake up! got the SFBB pack which is helping but was hoping you may be able to help thanks Z Link to comment Share on other sites More sharing options...
Deb Posted November 22, 2009 Share Posted November 22, 2009 These are our kitchen opening and closing checks - hope that helps? KITCHEN OPENING CHECKS Personal hygiene: Hands washed. Clean apron. Hair tied back Fridge /freezer: Working properly. Temperature checked – record temps. Raw and cooked food separate. Children have free and independent access to fresh water at all times Water in water fountain changed daily or Water provided in jugs Clean cups provided Children’s food allergies checked (see list). Food fresh and in-date. Packed lunches checked and used within 4 hours of preparation Gate to kitchen locked at all times KITCHEN CLOSING CHECKS Crockery and utensils washed up and put away dry. Unused food put away correctly Work surface clean and disinfected Dirty cloths removed Bin cleaned and rubbish removed to external waste bin at front of school Floors clean and disinfected Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2009 Share Posted November 23, 2009 thank you Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2009 Share Posted November 23, 2009 These are ours! Kitchen_opening_and_closing_checks_fsf.docx Link to comment Share on other sites More sharing options...
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