Global Village Inspections: The Vendor Checklist

Key takeaways

Most findings at seasonal outlets are about records and temperatures, not about the food itself. Both are easy to get right with a ten-minute daily routine.

• Record temperatures twice a day
• Keep the van log for every delivery
• Own a clean probe thermometer
• Separate raw and cooked, always covered
• Label prepared food with date and time
• Keep staff documents on site

Temperature control and records

Chilled food should be held at +5°C or below and frozen food at -18°C or below, and hot food above 60°C. Write fridge and freezer readings on a simple log at opening and mid-shift. If a reading is out of range, write what you did, moving stock, calling a technician, discarding product. A log with corrective actions shows an inspector you are in control.

Delivery records: the part most vendors forget

Inspectors can ask how food reached the stall. A van with continuous temperature recording answers that in seconds. Every DegreeZero van keeps over 12 months of data and lets you download a PDF log for any date, so file it alongside your receiving checks.

Storage, labelling and hygiene

Store raw meat and seafood below ready-to-eat food, in sealed containers. Label anything prepared on site with the item, date and time. Keep handwashing supplies stocked, staff in clean uniforms, and cleaning chemicals away from food.

• Raw below cooked, sealed and covered
• Date and time labels on prepared food
• Handwash station stocked
• Pest-proof dry storage