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 REG
Donut Production Cleaning Checklist - Daily

PANCHO AND DEWI
Pastry Production Cleaning Checklist - Daily
ALL TEAM MEMBERS

Dish Area Cleaning Checklist - Daily

FOOD WASTAGE

Donut and Cinnamon Roll Wastage Sheet - Daily

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

 

 

 

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

 

 

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

 
QUARTERLY TASKS
The following tasks and checks need to be completed  April, June, September and December

KITCHEN TEAM

Cold - Thermometer Calibration

Hot - Thermometer Calibration

 
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