Opening checks
You need to do these at the beginning of each session:
 Check all volunteers have read, understood, asked questions as
appropriate of trained volunteer and signed staff training record – if not
to do this now
 Check fridges and freezers are working properly (temperatures should
be <80C for fridges and around 180C) - any problems recorded in diary
entry
 Check the equipment you will be using is working properly - any
problems must be recorded in diary entry.
 Anyone volunteering in the kitchen area must remove outside
coats/clothing and hang outside kitchen; clean aprons or disposable
aprons to be put on
 All food preparation areas wiped with disposable wipes or with a clean
cloth and cleaning spray (materials stored under dishwashing sink)
 Check there are plenty of hand washing and cleaning materials (soap,
paper towels, cloths, etc)
Closing checks
You need to do these checks at the end of each session:
 Ensure that all unused food is either stored appropriately or disposed
of
 Check food storage and dispose of any food past its ‘use by’ date
 All tea towels and aprons are placed in laundry bin for washing
 All disposable cloths are disposed of
 All waste and bins to be removed and new bin bags put into bins – new
bags under dishwashing sinks
 All electric plugs (with exception of freezer and fridges) are switched off
and removed from sockets
 Complete diary entry, making any relevant notes of usage, and sign – it
is imperative that we have traceability and a record of accountability
 Doors to alcohol storage and kitchen door locked with master key
(requirement of bar licence)