Pest Control Details TEMPLATE. Name of company: Contact details: What is treated? How often is treatment needed? Last treatment date:
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1 Pest Control Details Name of company: Contact details: What is treated? How often is treatment needed? Last treatment date: What chemicals are used? What is the location of baits if used? Are there any precautions that need to be carried out before or after treatment? Stick/staple receipts to this form. Talk to your pest control operator to help you develop a pest control program suitable for your premises.
2 Cleaning Program Job number Fittings/equipment Cleaning tools and products Cleaning procedures How often E.g. 1 Kitchen floors mop, bucket, hot water, floor detergent mop all floors using detergent daily
3 Cleaning Schedule Date Job number tick if completed Signature E.g. 20/07/2010 John Smith
4 Waste Collection Details Name of company Phone number Type of waste Collection day
5 Waste Cleaning Job description Cleaning tools and products Cleaning procedures How often Clean kitchen bins sanitiser, brush, soapy water Remove waste products. Rinse and scrub with soapy water. Spray sanitizer and allow to dry. Weekly
6 Training Records Name Date of training Type of training Length of training Qualification/result achieved
7 Product Receival Date Time Supplier Product Packaging Temp C Action Signature E.g. 20/07/2010 8:15am Bob's Butcher Mince beef Shrink wrap 15 o C Rejected John Smith i Perishable items at or below 5 C Frozen items between minus 15 C and minus 12 C Hot items at or above 60 C
8 Product Temperature Record Date Time Item recorded Temp C Action Signature i Perishable items at or below 5 C Frozen items between minus 15 C and minus 12 C Hot items at or above 60 C
9 Hot Holding Temperature Record Date Product Time of set-up Temp C Action Time Temp C Action Signature E.g. 20/07/2010 Fried rice 9:00am 78 o C 12:00pm 65 o C Ok John Smith i Perishable items at or below 5 C Frozen items between minus 15 C and minus 12 C Hot items at or above 60 C
10 Transportation Temperature Record Date Item Leaving time Temp C Action Arrival time Temp C Action Signature i Perishable items at or below 5 C Frozen items between minus 15 C and minus 12 C Hot items at or above 60 C
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