Seven printable checklists for frozen yogurt shops and soft-serve operators, covering machine cleaning and heat-treat cycles, mix temperature and holding, topping bar hygiene, self-serve weigh accuracy, how much air is whipped into the mix (overrun) and flavour rotation. 50 of the 59 checks are tied to published evidence - the NSW Food Authority soft serve survey of 153 samples across 99 businesses, the FDA's ice cream facility sampling assignment, state frozen-dessert limits and weights-and-measures enforcement. Where no data exists, we say so rather than inventing a number.
Mix & Toppings Goods-InEvery hopper dump and every binned topping starts here. Accept only mix and toppings that will sell in time, at the right temperature. · 7 checksOpening - Machine Ready, Bar ReadyProve the machine before the first cup, tare the scale before the first sale, and fill every bin before the first customer. · 12 checksSoft-Serve Machine - Clean, Heat-Treat & Air ContentThe single highest-consequence routine in the store. Hit the interval, sanitise properly, and prove the product afterwards. · 9 checksTopping Bar & Self-Serve HygieneAn open bar, shared utensils and customer hands. Control the utensils, protect the product, protect the allergy customer. · 8 checksWeigh Accuracy, Temps & WasteCharge exactly what you serve, hold mix exactly where it must sit, and turn every dump into a number you manage down. · 8 checksClosing - Capture, Clean Down & ProtectLog the numbers, decide every hopper deliberately, and leave the machine in the state that makes tomorrow's open a 10-minute job. · 12 checksEvery statistic on this page comes from public inspection and food-safety data: