Subway Mock Rev

No urgent risks found or observed

Hand-wash basin is clean and fully stocked, and the soap dispenser is clean

Team members are washing their hands effectively and often

Proper glove procedures are being followed

Hand-washing sink water reaches at least 38°C

All food surfaces are clean

All food utensils are clean and free from label residue

No cross-contamination is visible

The latest allergen chart is available

Hot-food holding temperature reaches a minimum of 63°C

Cold foods are stored at a maximum of 5°C

All thawing procedures are followed

A calibrated probe is readily available

The first-aid box is fully stocked

Staff are aware of the location of the fire assembly point

All fire-safety measures are in place and exits are clear

Clean uniform worn

Beard snood worn

Correct uniform, including shoes

No false nails or jewellery worn

Long hair is tied up

Apron worn

Ask the team to show how bread is rotated. Is the oldest suitable bread used first, with newer batches kept in the correct order?

Can the team identify each bread batch using the date and time labels or records required by current Subway guidance?

Does the team use a bread plan and check stock through the day so fresh bread is available without unnecessary overproduction?

Can the team explain and demonstrate the current Better Bread preparation, proofing, baking and cooling process using the brand guidance?

Is bread checked against the current brand quality guide for appearance, colour, shape and texture before being offered to guests?

Is bread stored and held according to current Subway guidance, with any bread outside its permitted holding time or quality standard removed and waste recorded?

Cleaning schedule is available and effective