The Pie Piper takes our Food Safety requirements seriously. It is our responsibility as a team to regularly check that food safety and suitability within our business.
KITCHEN DAILY TASKS AND CHECKS - DAILY
The following tasks and checks need to be completed on a daily basis.
KITCHEN TEAM
ALL TEAM MEMBERS Receive a Chilled Food Delivery  LOUIE AND JESICA Donut Production Cleaning Checklist - Daily
 PANCHO AND DEWI Pastry Production Cleaning Checklist - Daily
ALL TEAM MEMBERS Dish Area Cleaning Checklist - Daily

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FOOD WASTAGE
Donut and Cinnamon Roll Wastage Sheet - Daily

Pie, Cake, Cheesecake, Cookies and Brownies Wastage Sheet - Daily

MAINTENANCE LOG
Maintenance Log - Any equipment failures, repairs, replacements

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WEEKLY TASKS
The following tasks and checks need to be completed on a weekly.
KITCHEN TEAM
Weekly Fridge and Freezer Temperature Checks  Weekly Proven Cooking Method: Poultry and/or minced meat - temperature check  Weekly Cooling Food Check: Poultry and/or minced meat

Weekly Storeroom Cleaning Checklist

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MONTHLY TASKS
The following tasks and checks need to be completed once a month.
KITCHEN TEAM
Food Safety Program - Monthly Check

Transporting Food - Monthly Check

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QUARTERLY TASKS
The following tasks and checks need to be completed April, June, September and December
KITCHEN TEAM
Cold - Thermometer Calibration

Hot - Thermometer Calibration

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INCIDENTS AND SICKNESS
Additional forms
Staff Sickness Form - to be completed if staff members have vomited or had diarrhoea in the 48 hours before entering the food premises.

Reopening a food business after a power cut or civil emergency

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