The system is set out on two eye catching A3 forms with straight forward control standards for each step in food production and kitchen management.

Monthly Internal Inspection

The internal inspection form is completed by management, it logically works you through the catering operation to check and record that all the key controls are in place and up to standard. For operations with bars and cellar we include a monthly check designed for these areas. Typically it takes me around 1 hour to complete the monthly internal inspection

Areas covered include:

  • Probe calabration checks
  • Purchase
  • Delivery
  • Dry Stores
  • Fridge/Freezer
  • Preperation Area
  • Cooking
  • Cooling
  • Personal Hygiene
  • Cleaning
  • Structure
  • Catering Equipment
  • Refuse / Pest Control
  • Health & Safety
  • Food Safety Records
  • Training
  • Fire Safety         


Daily Food Safety

The daily food safety form is completed by the duty chefs. This form starts with the  duty staff being noted as the people responsible for food safety on that shift / day.    The form works the kitchen staff through HACCP controls and prompts checks to be made. We recomend that your stock of daily forms are kept in a managment office and only one form is handed out each day on return of the previous days completed form. 

Areas covered include:

  • Duty staff and area of responsibility (Starters, Bar Meals, Mains, Desserts)
  • Staff sickness
  • Open service check list
  • Delivery temperature
  • Fridge / Freezer temperature
  • Hot hold temperature
  • Cooked temperature
  • Cooling temperature
  • Discarded stock
  • Notes
  • Closedown check


We adapt the design of the form to meet the requirements of your operation. your company name / logo is added to personalise the forms.

Initally 3 months is supplied, which allows you time to work with the system and note  any changes that would help your operation. May be you need more space for chefs notes or you have added a extra fridge. 

"There's too much at risk to take a risk".