SMASH DADDY

The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Maintain records of all pest control measures that are undertaken in the premise. Retain records of the pest control measures undertaken in the food premise for at least one year after the are made.

The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide refrigeration units with accurate indicating thermometers that may be easily read.

The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.

Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition.

Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable. Provide racks, shelves or pallets designed to protect the food from contamination.