Write down what went wrong and what you did about it in your diary.

How to use this packWelcome toSafer food, better business for caterersIs this pack for me?This pack is for small catering businesses such asrestaurants, cafés and takeaways.It has been developed by the Food Standards Agency,working with catering businesses, to be practical andeasy to use.How does this pack help me comply with the law?Regulations introduced in January 2006 say that youmust be able to show what you do to sell food that issafe to eat and have this written down. The packhelps you do this.This pack is based on the principles of HACCP (hazardanalysis critical control point), but you will not findwords such as ‘HACCP’ or ‘hazard’ in the pack becausewe have cut out all the jargon.

Who should take charge of the pack?The person who is responsible for the day-to-dayrunning of the business is the best person to workthrough the pack.It is a good idea to involve other staff to help thepack work in your business.How does the pack work?The pack contains sheets for you to work through andcomplete. These are called ‘safe methods’.It also contains a diary for you to fill in every day andwrite down anything different that happens, includinganything that goes wrong.CIN1/09-06

How to use the safe methodsFrontThe ‘Safety point’ column highlights things that areimportant to make food safely.The ‘Why?’ column tells you why the safety pointis important.The ‘How do you do this?’ column is for you to writedown what you do.In some places you only need to tick a box and inother places write a small amount.Pictures help to illustrate the safety points.Sometimes the pictures are marked with one of these symbols: = right = wrongBackSome safe methods have a ‘Check it’ section, whichtells you what to look for to make sure your methodhas worked.The ‘What to do if things go wrong’ column givespractical tips on how to tackle problems.The ‘How to stop this happening again’ column tellsyou how you can prevent problems.If things go wrong, write down what happened andwhat you did in your diary. Each safe method remindsyou to do this.

How to use the diaryThe diary should be filled in every day by the person responsible for running the business. There is also a 4-weeklyreview so you can look back at previous weeks and identify any persistent problems.Fill in the date at the start of the week.Each day, tick here to say you have completed yourOpening checks and your Closing checks – see theManagement section for more information on these.If anything different happens or something goeswrong, make a note of it under the appropriate day.Each day, write your name and sign to say that all thesafe methods have been followed.If you do any Extra checks, make a note in the sectionat the end of the week – see the Management sectionfor more information on these.CIN2/09-06

QuestionsWhat do I do next?Work through the pack one section at a time andcomplete all the safe methods that are relevant toyour business. It will take you about one hour tocomplete a section. We suggest you do one sectionat a time, for example one a week. So that is just onehour of your time to get started.When you have worked through all the sections,make sure you and your staff:• follow the safe methods all the time• fill in the diary every dayHow will I benefit from using this pack?Do I need to keep lots of daily records?Using the pack in your business will help you to:• comply with the new regulations• show what you do to make food safely• train staff• protect your business’s reputation• improve your business, e.g. by wastingless foodNo, you do not need lots of daily records. Once youhave worked through the pack and completed all therelevant safe methods, you only need to fill in thediary each day.This should take just one minute, unless you havesomething special to write down.Remember that you also need to keep all the invoicesand receipts for any food products you buy.Do I need to use a temperature probe?Where can I get more information?You can use this pack in your business without using atemperature probe. However, if you use methods orchecks for cooking, reheating, hot holding or chillingthat are different to what is recommended in thepack, you will need to use a probe to prove that whatyou do is safe. You may also like to use a probe forextra reassurance that your methods are safe. See the‘Prove it’ safe method in the Management section.For more information, talk to the environmentalhealth service at your local authority or visitwww.food.gov.uk/cateringFor details of Food Standards Agency publications,visit www.food.gov.uk or call 0845 606 0667.CIN3/09-06

Cross-contaminationCleaningChillingCookingManagementCCON/04-06

Cross-contamination

Cross-contaminationCross-contamination is one of the most common causes offood poisoning. It happens when harmful bacteria are spreadonto food from other food, surfaces, hands or equipment.These harmful bacteria often come from raw meat/poultryand eggs. So it is especially important to handle these foodscarefully.Other sources of bacteria can include:• staff• pests• equipment• clothsDo not forget that you should also protect food from‘physical contamination’ (where objects get into food,e.g. broken glass or pieces of packaging) and ‘chemicalcontamination’ (where chemicals get into food,e.g. cleaning products or pest control chemicals).This section also includes information on food allergies.CC1/09-06

Safe method:Personal hygieneIt is vital for staff to follow good personal hygienepractices to help prevent bacteria from spreading to food.Safety pointStaff should always wash their handsbefore preparing food. (See the ‘Clearand clean as you go’ method in theCleaning section.)All staff should wear clean clothes whenworking with food. Ideally, they shouldchange into clean work clothes beforestarting work and not wear these clothesoutside food preparation areas.Ideally, work clothes should be longsleevedand light-coloured (to showthe dirt) with no external pockets.Why?Handwashing is one of the best waysto prevent harmful bacteria fromspreading.Clothes can bring dirt and bacteria intofood preparation areas. Wearing cleanclothes helps to prevent this.This prevents skin from touching foodand helps to stop hairs, fibres and thecontents of pockets (which can carrybacteria) getting into food.How do you do this?Are all staff trained to wash theirhands before preparing food?Yes NoDo your staff wear clean workclothes?Yes NoDo your staff change clothesbefore starting work?Yes NoDescribe your staff’s workclothes here:It is a good idea for staff to wear clean ordisposable aprons over their work clothes,especially when working with rawmeat/poultry or eggs.Aprons help to stop dirt and bacteriafrom getting onto work clothes andthey can be removed easily forwashing, or thrown away if disposable.What type of aprons do you use?Which tasks do you use them for?It is good practicefor staff to keephair tied backand wear a hator hairnet whenpreparing food.If hair is not tiedback or covered,it is more likelyto fall into foodand staff aremore likely totouch their hair.Do staff keep hair tied back?Yes NoDo staff wear hats or hairnetswhen preparing food?Yes NoStaff should not wear watches orjewellery when preparing food(except a wedding band).Staff should not smoke, drink, eat or chewgum while handling food.Staff should also avoid touching their faceor nose, or coughing and sneezing.Watches and jewellery can collect andspread dirt and harmful bacteria, or fallin the food.All of these lead to staff touching theirface or mouth. Harmful bacteria can bespread from someone’s face or mouth totheir hands and then onto food.Do your staff take off watches andjewellery before preparing food?Yes NoAre staff trained not to dothese things?Yes No

Fitness for workSafety pointStaff should be ‘fit for work’ at all times. This means thatthey must not be suffering from, or carrying, an illness ordisease that could cause a problem with food safety.Any member of staff who has diarrhoea and/or vomitingshould report it to their manager immediately and eitherstay at home or go home straight away. Staff should also telltheir manager if they have any cuts or sores.Why?People who are not ‘fit for work’ could spread harmfulbacteria to food.People suffering from these symptoms often carry harmfulbacteria on their hands and can spread themto food or equipment they touch.Staff who have had diarrhoea and/or vomiting shouldnot return to work until they have had no symptomsfor 48 hours.Cuts and sores should be completely covered with abrightly coloured waterproof dressing.Even if the diarrhoea and vomiting has stopped, someonecan still carry harmful bacteria for 48 hours afterwards.This is to prevent bacteria from the cut or sore spreadingto food.What to do if things go wrong• If staff are not ‘fit for work’, move them out of foodhandling areas or send them home. Throw away anyunwrapped foods they have handled.How to stop this happening again• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryManage itMake sure that all staffunderstand the importanceof being ‘fit for work’.It is a good idea to have aseparate area where staff canchange and store their outdoorclothes.Why?This is so they understand how some types ofillness can affect the safety of food and thatthey must tell their manager if theyhave these types of illness.Clothes could be a source of bacteriaif they are left lying around.How do you do this?Make a note in your diary ofwhen you have trained staffon this safe method.Where do staff change and storetheir outdoor clothes?It is good practice to keep aclean set of work clothes ordisposable aprons for visitors.Anyone entering the kitchen can bringin bacteria on their clothes.Where do you keep cleanuniforms/disposable aprons?CC2/09-06

Safe method:ClothsCloths can be one of the top causes of cross-contaminationin the kitchen. It is essential to use them safely to preventbacteria from spreading.Safety pointUse single-use cloths wherever possible, and throwthem away after each task.Why?This will make sure that any bacteria pickedup by the cloth will not be spread.Always use a new or freshly cleaned cloth to wipework surfaces, equipment or utensils that will be usedwith ready-to-eat food.It is especially important to protect ready-to-eatfood from bacteria. This is because the food willnot be cooked, so any bacteria on the food willnot be killed.Take away re-usable cloths for thorough washingafter using them with raw meat/poultry, eggs orraw vegetables – and surfaces that have touchedthese foods.Raw meat/poultry and eggs are more likely to containharmful bacteria than other foods. The soil onvegetables can also contain harmful bacteria.If using re-usable cloths, make sure they are thoroughlywashed, disinfected and dried between tasks (not justwhen they look dirty).Ideally, wash cloths in a washing machine on ahot cycle.If you wash and disinfect cloths by hand, make sureall the food and dirt has been removed before youdisinfect them. Use hot water to disinfect the cloths.Using dirty cloths can spread bacteria very easily.A hot wash cycle will clean the cloths thoroughly andkill bacteria (disinfect).If food or dirt is still on the cloths, this willprevent the disinfection process from beingeffective, so harmful bacteria might not be killed.How do you do this?How do you clean re-usable cloths?

Different cloths for different jobsJobsThe best clothfor the jobDo youdo this?If not, what do you do?Holding hot items(e.g. oven trays) – usetea towel or chef’s clothYesWashing up dishes –use a dish clothYesUse single-use cloths orpaper towels for thefollowing jobs:Wiping surfacesPicture to comeYesMopping up spillsYesWiping handsYesWiping sides ofdishes before servingYesDrying ingredientsYesWhat to do if things go wrong• If you notice dirty cloths in the kitchen, removethem for cleaning immediately or throw them away.• If you think your staff have used a dirty cloth, wash,disinfect and dry any equipment, work surfaces orutensils it has touched.How to stop this happening again• Consider using single-use cloths if you are notusing them already.• Increase your supply of single-use/clean cloths.• Train staff again on this safe method.• Improve supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryManage itHave a special place in the kitchenfor dirty re-usable cloths.Always keep a good supplyof single-use/clean cloths inyour kitchen.Why?This is to prevent them beingre-used before they havebeen washed.Staff are more likely to useclean cloths if plenty areavailable.How do you do this?Where dostaff put dirtyre-usablecloths?Where do youkeep new/clean cloths?CC3/09-06

Safe method:Separating foodsSeparating raw and ready-to-eat foods is essentialto prevent harmful bacteria from spreading.Safety pointDeliveryPlan delivery times so that, ifpossible, raw meat/poultry arriveat different times to other foods.Unload deliveries in a clean,separate area. Remove outerpackaging and throw it away.DefrostingKeep foods that are defrosting inthe fridge in a covered container,below ready-to-eat foods, or ina separate area of the kitchenaway from other foods.(See the ‘Defrosting’ methodin the Chilling section.)Why?This helps to prevent harmfulbacteria spreading from rawmeat/poultry to other foods.This will prevent dirty outerpackaging or leaks from deliveriesfrom spreading bacteria.Packaging can also contain pests.When foods are defrosting, theliquid that comes out can containharmful bacteria, which couldspread to other foods.How do you do this?When do deliveries come?Make a note in your diary.Where do you defrost foods?StorageStore raw and ready-to-eat foodsseparately. If they are in the samefridge, store raw meat/poultrybelow ready-to-eat foods.Cover cooked foods and otherready-to-eat foods.This helps to prevent harmfulbacteria spreading from rawfoods to ready-to-eat foods.How do you make sure raw andready-to-eat foods are stored separately?

Safety pointPreparationPrepare raw meat/poultry andother foods in different areas.If this is not possible, separateby preparing them at differenttimes and clean thoroughlybetween tasks.Never use the same choppingboard or knives for preparingraw meat/poultry and forready-to-eat food (unless theyhave been thoroughly cleanedand disinfected in between).Cooking e.g. grill, barbecueWhen you add raw meat products,make sure they do not touch ordrip onto the food alreadycooking.Why?This helps to prevent harmfulbacteria spreading from onefood to another.Harmful bacteria from rawmeat/poultry can spreadfrom chopping boards andknives to other foods.Bacteria could spread from theraw meat to the other foodand stop it being safe to eat.How do you do this?How do you separate raw meat/poultryand other foods during preparation?How do you keep raw meat separatefrom food already cooking?Think twice!Covering foodsIt is important to keep food covered to help protect it from harmful bacteria. This is especially importantfor cooked food and other ready-to-eat food. Always use containers or bags that have been designed to storefood (food grade). Suggested food coverings include kitchen foil, cling film, plastic boxes with lids or freezer bags.Do not store food in opened tins.When you are covering food:• Check the manufacturer’s instructions to see if the covering is suitable for what you are using it for.• Always make sure that the food is properly covered.• Take care not to let the covering fall into foods.• Never re-use foil, cling film or freezer bags.• Make sure that plastic boxes are washed, disinfected and dried between uses.What to do if things go wrong• If you think that ready-to-eat food has not beenkept separate from raw meat/poultry throwaway the food.• If equipment/surfaces/utensils have been touchedby raw meat/poultry wash, disinfect and dry themto prevent harmful bacteria from spreading.How to stop this happening again• Re-organise delivery times, storage and foodpreparation to make it easier to keep food separate.• Make sure you have enough storage spaceand it is well organised.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCC4/09-06

Safe method:Pest controlEffective pest control is essential to keep pests out of yourpremises and prevent them from spreading harmful bacteria.Safety pointCheck your premises regularlyfor signs of pests.Why?Pests carry harmful bacteria.How do you do this?When do you check for pests?Check deliveries thoroughly forsigns of pests. Do not accept adelivery if it shows signs of pestssuch as gnawed packaging orinsects, e.g. beetles.Pests could come into yourpremises in a delivery.One option is to employ a pestcontrol contractor. See the ‘Suppliersand contractors’ safe method in theManagement section.How do you check deliveries?Keep external areas tidy and freefrom weeds. Make sure bins haveclose-fitting lids and are easyto clean.Weeds and rubbish can attractpests and provide them withfood and shelter.How often do you checkexternal areas?Type of pestRats and miceSigns of pestsSmall footprints in dust, droppings,holes in walls and doors, nests,gnawed goods or packaging, greaseor smear marks, urine stains on foodpackagingFlies and flying insects e.g. mothsBodies of insects, live insects, webbing,nests, droning or buzzing, maggots

Type of pestCockroachesSigns of pestsEggs and egg cases, moulted ‘skins’,the insects themselves, droppingsAntsSmall piles of sand or soil, the insectsthemselves, flying ants on hot daysBirdsFeathers, droppings, nests, noise,the birds themselvesBeetles and weevilsMoving insects, particularly indry food, small maggotsWhat to do if things go wrongIf you see signs of a pest infestation, call a pestcontractor immediately. Write the contact details foryour pest contractor on the Contacts list in the diary.If you think any equipment, surfaces or utensilshave been touched by pests, they should be washed,disinfected and dried to stop harmful bacteriafrom spreading.If you think food has been touched by pestsin any way, throw it away.How to stop this happening again• Make your pest checks more frequent.• Improve staff training on recognising signs of pestsand encourage them to report problems immediately.• If you have persistent problems with pests, consideremploying a pest contractor, if you do not haveone already.DiaryWrite down what went wrong and what you did about it in your diary.DiaryThink twice!Never let pest control bait/chemicals, including sprays, come into contact with food, packaging, equipment orsurfaces, because they are likely to be poisonous to people.Manage it• Make sure no food or dirty plates etc. are left out at night – these are a source of food for pests.• Make sure that checks for pests are carried out regularly.• Put reminders of when to check for pests in your diary.• If you have a pest contractor, keep a record of their contact details and visits in your diary, as well as anyfeedback or action points they recommend. Make a note of when you have carried these out.CC5/09-06

Safe method:MaintenanceEffective maintenance is essential to allowyou to clean properly and keep pests out.Safety pointRepair structural damage assoon as it happens e.g.damp/chipped plaster, brokentiles, holes in walls or windows.Why?Structural damage can make yourpremises harder to clean and canattract pests.Check extractor fans andfilters regularly to make surethey are working properly andare free from grease and dirt.Replace chopping boards thatare scratched, pitted or scored.This is to make sure the fans andfilters can do their job properly.Dirt and harmful bacteria cancollect in any areas where theboard is not smooth.Repair or replace anyequipment or utensils that aredamaged or have loose parts.Dirt and harmful bacteria can collectin damaged equipment/utensils.Loose parts may fall into food.Throw away any cracked orchipped dishes and othertableware.Dirt and harmful bacteria can collectin cracks or chips.Make sure your cooking,hot holding and chillingequipment is well maintainedand working properly.Temperature probes shouldbe checked regularly tomake sure their readingsare accurate.If it does not work properly, foodmay not be kept safe.If your probe is not accurate, thenit will not give a reliable measure ofwhether food is at a safe temperature.(See the ‘Prove it’ safe method in theManagement section.)

What to do if things go wrong• If you think that equipment might not be workingproperly, check it straight away. Do not wait untilit has broken down. Check that staff are using theequipment properly.• Look at the manufacturer’s instructions to seeif there is a troubleshooting section.• Contact the equipment manufacturer or yourmaintenance contractor, if you have one.• Use alternative equipment until the fault hasbeen corrected.How to stop this happening again• Make your maintenance checks more frequent.• Encourage staff to report any structural damageor problems with equipment, so you know aboutproblems early.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryManage itHow do you do this?• Check your premises regularly for any structuraldamage or problems with equipment.• Put problems right as soon as possible, beforethey get worse or affect food safety. Make anote in your diary of what you do.• Put reminders in your diary of maintenance checksand make a note of any repairs you make.Do you do this? YesWrite any details here:CC6/09-06

Safe method:Food allergiesIt is important to know what to do if you serve acustomer who has a food allergy, because theseallergies can be life-threatening.Safety pointIf someone asks if a dish contains a certain food, checkall the ingredients in the dish (and what they contain),as well as what you use to cook the dish, thicken a sauceand to make a garnish or salad dressing. Never guess.Keep a copy of the ingredient information of anyready-made foods you use.When you have been asked to prepare a dish that doesnot contain a certain food, make sure work surfaces andequipment have been thoroughly cleaned first. Makesure staff wash their hands thoroughly before preparingthe dish.Give detailed information in the name or descriptionof dishes on the menu, especially if they include thefoods listed below, e.g. chocolate and almond slice,sesame oil dressing. Remember to update the menuwhen recipes change.Why?If someone has a severe allergy, they can reactto even a tiny amount of the food they aresensitive to.This is so you can check what is in them.This is to prevent small amounts of the food that aperson is allergic to getting into the dish accidentally.This allows people with food allergies to spotthat dishes contain certain foods.Type of foodPeanutsNutsMilkEggsFishWhat to look out forPeanuts, also called groundnuts, are found in many foods, including sauces,cakes and desserts. They are common in Thai and Indonesian dishes,e.g. satay sauce. Watch out for peanut flour and groundnut oil too.People with nut allergy can react to many types of nut, including walnuts,almonds, hazelnuts, Brazil nuts, cashews and pecans. Nuts are found inmany foods, including sauces, desserts, crackers, bread and ice cream.Watch out for nut oils, marzipan and ground almonds too.People with milk allergy need to avoid foods containing milk, yoghurt,cream, cheese, butter and other milk products. Watch out for dishesglazed with milk and ready-made products containing milk powder.Eggs are used in many foods including cakes, mousses, sauces, pasta andquiche. Sometimes egg is used to bind meat products, such as burgers.Watch out for dressings containing mayonnaise and dishes brushedwith egg.Some types of fish, especially anchovies, are used in salad dressings,sauces, relishes and on pizzas. Fish sauce is commonly used in Thaidishes.

Type of foodShellfishSoyaGlutenSesameseedsCeleryMustardSulphurdioxideWhat to look forPeople who are allergic to shellfish often need to avoid all types, includingscampi, prawns, mussels and crab. Watch out for shrimp paste and oyster saucein Chinese and Thai dishes.Soya comes in different forms, for example, tofu (or beancurd), soya flour andtextured soya protein. It is found in many foods, including ice cream, sauces,desserts, meat products and vegetarian products such as ‘veggie burgers’.People who have gluten intolerance (also called Coeliac disease) need to avoidcereals such as wheat, rye and barley, and foods made from these. Wheat flouris used in many foods such as bread, pasta, cakes, pastry and meat products.Watch out for soups and sauces thickened with flour, foods that are dustedwith flour before cooking, batter and breadcrumbs.Sesame seeds are often used on bread and breadsticks. Sesame paste (tahini) isused in some Greek and Turkish dishes, including houmous. Watch out forsesame oil used for cooking or in dressings.People who are allergic to celery can react to celeriac (the root of the plant)and celery stalks and leaves. Celeriac and celery are sometimes used as aningredient in salads and soups, or served as a vegetable. Watch out for celerysalt, which is used as a seasoning in lots of foods, such as soups and meatproducts. Also look out for celery seeds, which are used as a spice.People who are allergic to mustard will react to any food that comes from themustard plant, including liquid mustard, mustard powder, the leaves, seeds andflowers, sprouted mustard seeds and mustard oil. Mustard is sometimes used insalad dressings, marinades, soups, sauces, curries and meat products.Some people with asthma can react to sulphur dioxide. This is used as apreservative in a wide range of foods, particularly meat products such assausages, soft drinks, and dried fruit and vegetables. Sulphur dioxide is alsofound in wine and beer.What to do if things go wrongIf you think a customer is having a severeallergic reaction:• Do not move them.• Ring 999 and ask for an ambulance witha paramedic straight away.• Explain that your customer could have anaphylaxis(pronounced ‘anna-fill-axis’).• Send someone outside to wait for the ambulance.How to stop this happening again• Make sure that all your staff understand howimportant it is to check all the contents of adish if they are asked by someone who hasa food allergy.• Make sure you are keeping ingredient informationfor all ready-made products and that staff knowto check this.• Review the way that staff prepare a dish forsomeone with a food allergy – are they cleaningeffectively first and using clean equipment?• Improve the descriptions on your menu.• Train staff again on this safe method.• Improve supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCC7/09-06

Safe method:Physical and chemical contaminationIt is very important to prevent objectsand chemicals getting into food.Safety pointFollow the manufacturer’sinstructions on how to useand store cleaning chemicals.Store cleaning chemicals separatelyfrom food and make sure they areclearly labelled.Keep food covered.Why?This is to prevent these chemicalsgetting into food.This helps to stop things fallinginto the food.Make sure you control pestseffectively. (See the ‘Pestcontrol’ safe method.)Make sure that any chemicals youuse to control pests are used andstored in the correct way andclearly labelled.Always clear and clean as you go andtake care to throw away packaging,string etc. as soon as you remove it.(See the ‘Clear and clean as you go’safe method in the Cleaning section.)This is to stop insects, droppings etc. getting into food, as well aspreventing the spread of bacteria.This is to prevent these chemicals getting into food.Keeping surfaces clear and cleanwill help prevent chemicals andobjects getting into food, as wellas preventing the spreadof bacteria.Repair or replace any equipment orutensils that are damaged or haveloose parts.Loose parts may get into foodby accident.It is a good idea to have a ruleof no glass in the kitchen.This helps to prevent broken glass getting into food.Think twice!Avoid re-using food packaging to store food. Often packaging is designed to be used once with a certain food,so it might not be safe to use it again, or to use it with a different food. If food packaging is used in a way that itwas not designed for, chemicals could transfer into the food. Instead, use re-usable containers that have beendesigned to store food (food grade).

What to do if things go wrong• If chemicals or objects, such as glass or insects,get into food, throw the food away.• If you find pests or signs of pests, take actionimmediately. (See the ‘Pest control’ safe method.)• If you find objects in food that has been delivered,reject the delivery, if possible, and contact yoursupplier immediately.How to stop this happening again• Review how you use and store chemicalsin your business.• Review your pest control arrangements.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryThink twice!When you clean work surfaces, make sure that any cleaning chemicals you use are suitable for surfacestouched by food.CC8/09-06

Cleaning

CleaningEffective cleaning is essential to get rid of harmful bacteriaand stop them spreading to food.This section tells you about cleaning effectively, howto ‘clear and clean as you go’ and developing acleaning schedule.CL1/09-06

Safe method:Cleaning effectivelyEffective cleaning is essential to get rid ofharmful bacteria and stop them spreading.Safety pointFollow the manufacturer’s instructionson how to use cleaning chemicals.Why?This is important to make sure that chemicals work effectively.If you have manufacturer’s cleaninginstructions for a piece of equipment,follow these.Wash work surfaces and equipmentthoroughly between tasks. Wash anddisinfect them after preparing rawmeat/poultry or eggs. See the ‘Clearand clean as you go’ safe method.The instructions will tell you howto clean this particular piece ofequipment thoroughly.This will help prevent dirt and bacteriaspreading onto other foods from thesurface or equipment.High-priority cleaningRegularly wash/wipe and disinfect allthe items people touch frequently,such as work surfaces, sinks, taps, doorhandles, switches and can openers.Where possible, allow these to drynaturally at the end of each day/shift.Wash and disinfect fridges regularlyat a time when they do not containmuch food. Transfer food to anotherfridge or a safe cold area and keepit covered.Pay special attention to how oftenyou clean pieces of equipment thathave moving parts.Wash plates, dishwasher-proofutensils, equipment and removableparts in a dishwasher, if possible. Ifyou do not have a dishwasher, washplates, equipment etc. in hot soapywater (diluted detergent). Removegrease and any food and dirt. Thenimmerse them in very hot, cleanwater. Leave to air dry, or dry witha clean disposable cloth.It is important to keep these clean toprevent dirt and bacteria being spreadto people’s hands and then from theirhands to food or other areas.Drying naturally helps prevent bacteriabeing spread back to these items on atowel/cloth used for drying.To clean a fridge thoroughly, you shouldtake out all the food and keep it coldsomewhere else. If food is left out atroom temperature, bacteria could grow.These can be more difficult to clean, but it is important to cleanequipment properly to stop bacteria and dirt building up.Dishwashers wash items thoroughlyat a high temperature so this is agood way to clean equipment andkill bacteria (disinfect).

Other cleaningSafety pointItems that do not touch food arenot as high a priority but they shouldstill be cleaned effectively. Examplesinclude dry storage areas, floorsand microwaves.For equipment or areas that arehard to clean, you may wish toemploy a contract cleaner.Why?This prevents dirt and bacteriabuilding up in the kitchen.Contract cleaners have specialequipment and experience ofmore difficult cleaning.Think twice!When you are cleaning, remember to move food out of the way, or cover it. This is to prevent dirt,bacteria or cleaning chemicals from getting onto food.Manage itFill out the cleaning schedule in thediary to show how you managecleaning in your business. (See the‘Your cleaning schedule’ safemethod.)Make sure you always havea good supply of cleaning chemicals,materials and equipment. It can behelpful to put a reminder in yourdiary of when you should buy more.Why?This is to make sure that staffknow what to clean, whenand how.Staff are more likely to cleanproperly if the right cleaningchemicals, materials andequipment are available.How do you do this?Have you completed the cleaningschedule from the diary?Yes NoIf no, are you using anothercleaning schedule?Yes NoChemicals, materials, equipmentused:What to do if things go wrong• If you find that any item in your kitchen isnot properly clean, wash and disinfect itand allow it to dry.How to stop this happening again• Review your cleaning schedule, includinghow you clean and how often.• Make sure your cleaning chemicals, materialsand equipment are suitable for the tasks youuse them for and are being used correctly.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCL2/09-06

Safe method:Clear and clean as you goKeeping your kitchen clear and clean makes it safer.Safety pointTake off outer packagingand throw it away before youbring food into the kitchenor storeroom.Take extra care with how youthrow away packaging and foodwaste from raw meat/poultryand eggs.Clear away small kitchenequipment as soon as possibleand put it in the cleaning area.Wash or wipe away spills as soonas they happen. Disinfect worksurfaces after wiping up spillsfrom raw meat/poultry or eggs.Wash work surfaces thoroughlybetween tasks. Use a new cloth(or one that has been washedand disinfected) to clean worksurfaces before preparingready-to-eat food.Why?Outer packaging could have touched dirty floors etc. when it has beenstored or transported before.Packaging and food waste fromthese foods are more likely tospread harmful bacteria to foodand surfaces.Work surfaces are easier to keepclean when they are not cluttered.It is also important to clear awayused equipment to prevent bacteriaspreading from it to surfacesor food.This stops dirt building up and helpsprevent bacteria from spreading.This will help prevent dirt andbacteria spreading onto otherfoods from the surface. A dirtycloth could spread bacteria tothe surface.HandwashingSafety pointMake sure that all staff who work with foodwash their hands properly:• when entering the kitchen e.g. after a breakor going to the toilet• before touching ready-to-eat foods• after touching raw meat/poultry and eggs• after emptying bins• after cleaning• after touching a cut or changing a dressingWhy?Harmful bacteria can spread very easily frompeople’s hands to food, work surfaces, equipment etc.Effective handwashing helps to prevent this.

Washing hands effectivelyStep 1:Wet your handsthoroughly under warmrunning water and squirtliquid soap onto the palmof one hand.Step 2:Rub your hands togetherto make a lather.Step 4:Rub in between each ofyour fingers on both handsand round your thumbs,then your fingertipsand nails.Step 5:Rinse off the soap withclean water.Step 3:Rub the palm of onehand along the back ofthe other and along thefingers. Then repeat withthe other hand.Step 6:Dry hands thoroughlyon a disposable towel. Turnoff the tap withthe towel and thenthrow the towel away.Manage it‘Clear and clean as you go’ is the recommended way of keeping your kitchen clean as you work.Do you do this? Yes NoIf you answered ‘no’, what do you do instead?What to do if things go wrong• If you think a member of staff has not washed theirhands, make sure they wash them straight away andemphasise how important it is to wash their handswhen working with food.• If you find that work surfaces or equipment are notproperly clean, wash, disinfect and dry them beforeusing them to prepare food.• If you find any packaging or waste lying around,throw it away immediately and then clean thework surface thoroughly.How to stop this happening again• Make sure that hand basins are convenient withplenty of soap and disposable towels.• Review your clearing and cleaning practices.• Review staffing levels.• Consider changing the order/timing of tasks tomake it easier to keep surfaces clear and clean.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCL3/09-06

Safe method:Your cleaning scheduleA cleaning schedule is a useful tool to helpyou clean effectively in your business.What to doYou can use the cleaning schedule supplied in the diary to write down how you clean in your business.This safe method should help you do this.Alternatively, you may already have a cleaning schedule. If so, you can continue to use it, but it is a good idea tolook at this safe method and review your schedule to make sure that it covers the right things.It is important to write down how you do your cleaning, so you can show what you do. It is also useful for staffto be able to check how they should clean things, so you may wish to put your cleaning schedule on the wall.Safety pointWalk through your premises andmake a list of everything thatneeds cleaning. This will dependon what you do in your business.Some items should be cleaned morefrequently than others and someshould also be disinfected. You donot need to disinfect everything –concentrate on those items that willbe touched by food and frequentlytouched items such as door handles.You will also need to disinfectsurfaces or items that have beentouched by raw meat/poultry oreggs, or leaks or spills from these.See the back of this sheet forinformation on cleaning terms.For each item, or group of items,write down what you do on yourcleaning schedule.Review your schedule regularlyand check that all cleaning isbeing done properly.How do you do this?You may find it helpful to go through the following examples:Items that need cleaning and disinfectingItems that come into contact with food• Work surfaces and chopping boards• Equipment e.g. knives• Fridges• Equipment with moving parts e.g. food mixers, slicers and processors• Sinks and soap dispensers• Re-usable cloths and work clothes• Ice machinesFrequently touched items• Rubbish bins, broom and mop handles• Door handles, taps, switches and controls• Can openers, telephonesItems that need cleaning• Floors, walls, ceilings• Storage areas and freezers• Waste areas and drains• Microwaves, ovens, dishwashers, hot-holding and display cabinets• Self-service and staff areasInclude details on:• How you clean the item(s)• What chemicals you use and how to use them• What equipment you use• How often you clean the item(s)Train staff on the cleaning schedule, so they know what they haveto do, and when. Supervise cleaning.

Example of a cleaning scheduleItemWorksurfaceIcemachineSlicingmachineFrequency of cleaningX X After useEvery shiftDailyX WeeklyFill in details of all the items you cleanOtherPrecautionse.g. wear glovesor gogglesEXAMPLETrained staffmembers only.Use blade guardand gloves.Method of cleaning1. Remove any obvious food and dirt.2. Wash the surface with hot soapy water (detergentdiluted according to manufacturer’s instructions)to remove grease and any other food and dirt.3. Rinse with clean water to remove the detergentand loosened food and dirt.4. Apply a disinfectant. Make sure you leave it on forthe contact time recommended by the manufacturer.5. Rinse with clean water to remove the disinfectant.6. Leave to dry naturally or use a cleandisposable cloth.1. Turn off power supply, disconnect lead.2. Wash inside ice machine with hot, soapy waterand rinse with clean water.3. Apply disinfectant, following the manufacturer’sinstructions and rinse.4. Pay particular attention to corners, drainagegrilles, seals and ceilings.5. Wash and disinfect the outside of the machineand handle.6. Leave to dry before switching back on.1. Turn off power supply, disconnect lead.2. Scrape off food and rinse.3. Take apart and wash thoroughly in hot waterand detergent.4. Spray with disinfectant.5. Leave to dry or use a clean disposable cloth.Cleaning termsDetergentA chemical (e.g. washing-up liquid) used to remove grease,dirt and food. Used for general cleaning.DisinfectantA chemical used for disinfecting, which kills bacteria. Checkthat surfaces are clean of grease, dirt and food before youuse a disinfectant.SanitiserA two-in-one product that acts as a detergent and adisinfectant. If you use a sanitiser, make sure youfollow the manufacturer’s instructions.Dilution rateMost cleaning chemicals are concentrated, so you needto add water to dilute them before they can be used. It isimportant to follow the manufacturer’s instructions on howmuch water to use with the chemical. This is the ‘dilutionrate’. If you add too much or too little water, then thecleaning chemical might not work effectively.Contact timeThis is how long a cleaning chemical needs to be left onthe item you are cleaning. It is important to follow themanufacturer’s instructions on contact time for thechemical to work effectively.CL4/09-06

Chilling

ChillingChilling food properly helps to stop harmful bacteriafrom growing.Some foods need to be kept chilled to keep them safe,such as milk and cream, desserts, cooked food, food witha ‘use by’ date and food that says ‘keep refrigerated’ onthe label.This section tells you about storing and displaying chilledfood, chilling down hot food, freezing and defrosting.CH1/09-06

Safe method:Chilled storage anddisplaying chilled foodHarmful bacteria can grow in food that is not chilled properly.Safety pointWhy?How do you do this?Certain foods need to be kept chilledto keep them safe e.g.• food with a ‘use by’ date• food that says ‘keeprefrigerated’ on the label• food you have cooked andwill not serve immediately• ready-to-eat food such assalads and dessertsIf these types offood are not keptcold enough harmfulbacteria could grow.Do you check regularlythat these types offood are kept chilled?YesIf not, what do you do?Make sure that you do notuse food after its ‘use by’ date.For dishes you have preparedor cooked, it is a good idea touse stickers, or another methodof labelling, to keep track ofwhen food should be usedor thrown away.If you are not sure how long to keepfood, ask your environmental healthservice for advice.Food with ‘useby’ dates, cookeddishes and otherready-to-eat foodshave a limited shelflife. If you keepthem too longthey might notbe safe to eat.How do you keep trackof when food should beused or thrown away?Follow the manufacturer’sinstructions on how to usefridges and chilled displayequipment.It is importantto use equipmentproperly to makesure food is keptcold enough.Do you followthe manufacturer’sinstructions forusing your:Fridge?Chilled display unit?If not, what do you do?• Pre-cool the display unit beforeyou put chilled food in it.• Only display as much foodas you think you will need.• Display food for theshortest time possible.You could also:• Use a ‘dummy’ portion fordisplay (which will not be eaten).• Use photographs to showcustomers what the foodlooks like.It is important tokeep chilled foodcold while it is ondisplay to preventharmful bacteriafrom growing inthe food.What do you do tomake sure chilled foodis displayed safely?

Check itIt is recommended that fridges and chilled displayequipment should be set at 5˚C or below.This is to make sure that chilled food is kept at 8˚Cor below. This is a legal requirement in England,Wales and Northern Ireland.In Scotland, the regulations do not set a specifictemperature for cold foods, but foods that needto be chilled should be kept in the fridge or otherchilling equipment.You should check the temperature of your chillingequipment at least once a day starting with youropening checks (see the ‘Opening and closing checks’safe method in the Management section).How do you do this?Some equipment will have a digital display or dial toshow what temperature it is set at. You can use thisto check the temperature of your equipment.If you do this, you should check regularly that thetemperature shown on the display/dial is accurateusing a fridge thermometer.How do you check the temperature of chillingequipment?Fridge: Digital display/dial ThermometerChilled display unit: Digital display/dialThermometerIf you do not do this, what do you do?Think twice!Chilled food must be kept at 8˚C or below, except for certain exceptions.When you display cold food, e.g. on a buffet, you should use suitable chilled display equipment to keep it at8˚C or below. If this is not possible, you can display food out of chilled storage for up to four hours. You canonly do this once.After this time, you should either put the food back in the fridge and keep it at 8˚C or below until it is used,or throw it away.If you do take food out of chilled storage to display it, remember not to mix new food with the food that isalready on display. This could lead to the older food being left out for too long.Prove itIf you would like extra reassurance that your chilling equipment is working effectively, you can use a temperatureprobe to check food as a one-off test to prove that your method keeps food at a safe temperature. (See the‘Prove it’ safe method in the Management section for advice on using probes safely.)What to do if things go wrong• If your fridge or display equipment breaks down,use other equipment, or move the food to acold area. If you cannot do this, or you do not knowhow long the equipment has been broken down,contact the environmental health service at yourlocal authority for advice.• If food on display has not been kept chilled for morethan four hours, throw it away.Remember that some foods need extra care.See the safe method ‘Foods that need extra care’in the Cooking section.How to stop this happening again• Review your chilled display method and see ifyou can make it safer (using the front of this sheet).• Train staff again on this safe method.• Improve staff supervision.• If you have frequent problems with your chillingequipment, consider whether it is suitable for yourbusiness. Generally, commercial equipment will bemore suitable for catering.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCH2/09-06

Safe method:Chilling down hot foodHarmful bacteria can grow in food thatis not chilled down as quickly as possible.Safety pointIf you have cooked food that you will not serveimmediately, chill it down as quickly as possibleand then put it in the fridge.Avoid cooking large quantities of food in advance,unless you need to.Why?Harmful bacteria can grow in food thatis left to chill slowly.Large quantities of food are more difficultto chill down quickly, especially solid food.Options for chillingdown food (You canuse one or more of these)Divide food into smaller portions.Cover pans of hot food and standthem in cold water.Stir food regularly whileit is chilling down.Why?Smalleramounts offood chill downmore quickly.The cold watermakes thecontents ofthe pans chillmore quickly.Stirring helpsfood chill moreevenly.Tickif youdo thisCover hot food and move itto a colder area (e.g. a larder).Food will chillmore quickly ina colder place.If you have a ‘cool’ settingon your oven, use it to chilldown food.Use a blast chiller to chilldown food.If you have another method ofchilling down hot food, writethe details here:Some ovens have a ‘cool’ setting, which can help tochill down food by increasing the air flow around it.(The oven should be cool first.)A blast chiller is specially designed to chill down hot foodsquickly and safely.

Think twice!It is important to protect food from dirt and bacteria at all times (e.g. by covering and placing it in aclean area), whatever chilling method you use.Prove itIf you would like to compare different chilling options, try them out with the same food. You will only need to dothis once. When you have just cooked the food, use a probe to test its temperature. (See the ‘Prove it’ method inthe Management section for advice on using probes safely.) Then test the temperature again at regular intervalsto find out how fast the food is being chilled down. Remember to use a clean probe each time you check thefood. Repeat the process with different chilling options to find out which is most effective.What to do if things go wrong• If food has not been chilled down safely, re-cook it, ifappropriate, or throw it away.Remember that some foods need extra care.See the safe method ‘Foods that need extra care’in the Cooking section.How to stop this happening again• Review your chilling methods to make sure theyare working properly. If appropriate, try out differentmethods and choose the one that best meetsyour needs.• Make sure you always allow enough time andmake portions small enough.• Train staff again on this safe method.• Improve staff supervision.• If you chill down lots of hot food in your businessyou may wish to consider using a blast chiller.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCH3/09-06

Safe method:DefrostingHarmful bacteria can grow in food thatis not defrosted properly.Safety pointFood should be thoroughlydefrosted before cooking (unlessthe manufacturer’s instructions tellyou to cook from frozen or youhave a proven safe method).Why?If food is still frozen or partiallyfrozen, it will take longer to cook.The outside of the food could becooked, but the centre might notbe, which means it could containharmful bacteria.How do you do this?Do you check food isthoroughly defrostedbefore cooking?YesIf not, what do you do?Options for defrosting food1. Ideally, plan ahead to leaveenough time and space todefrost small amounts offood in the fridge.Putting food in the fridge willkeep it at a safe temperaturewhile it is defrosting.Do you use this method? YesHow much time do youallow for defrosting?2. If you cannot defrost food inthe fridge, you could put it ina container with a lid and thenplace it under cold running water.3. Or you could defrost foodin the microwave on the‘defrost’ setting.Cold waterwill help tospeed updefrostingwithoutallowing theoutside ofthe food toget too warm.This is a fast way to defrost food.Do you use this method? YesWhich foods do youdefrost in this way?Do you use this method? YesWhich foods do youdefrost in this way?

Safety point4. You could also defrost foodat room temperature. Forready-to-eat foods (foods thatwill not be cooked or reheatedafter defrosting), e.g. cheesecake,follow the manufacturer’sdefrosting instructions. If you aredefrosting foods that you haveprepared yourself, leave themout at room temperature for theshortest time possible. Ideally,defrost these foods in the fridge.Why?Foods will defrost quite quickly atroom temperature, but harmfulbacteria could grow in food if it getstoo warm while defrosting.How do you do this?Do you use this method? YesWhich foods do you defrostin this way?5. If you have another method of defrosting, write the details here: Which foods do you defrost inthis way?Think twice!Keep meat/poultry separate from other food when it is defrosting, to prevent cross-contamination. Once foodhas been defrosted you should use it immediately (within one day).Check itWhen youthink food hasdefrosted, itis importantto check tomake sure.Why?The outsidemay lookdefrosted butthe inside couldstill be frozen.How do you do this?1. Check for ice crystals in thefood using your hand or a skewer.Do you use this check? Yes2. With birds, check the jointsare flexible.Do you use this check? Yes3. If you use another check, write the details here:What to do if things go wrong• If food has not fully defrosted, continue to defrostthe food until no ice crystals are left. Test againbefore cooking or reheating.• Speed up the defrosting process e.g. by using coldwater or a microwave (see the front of this sheet).• Use an alternative menu item. If you do not have timeto defrost for longer, replace the dish with a similardish that is ready to serve.How to stop this happening again• Change your defrosting method and make it safer,e.g. defrost smaller amounts.• Make sure you allow enough time to defrost.• Train staff again on this safe method.• Improve staff supervision.• If you defrost lots of food in your business youmay wish to consider creating extra fridge spaceor using a special defrosting cabinet.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCH4/09-06

Safe method:FreezingIt is important to take care when freezingfood and handle frozen food safely.Safety pointPut frozen food inthe freezer as soonas it is delivered.Why?If frozen food starts to defrost, harmful bacteriacould grow.How do you do this?Is frozen food put in the freezeras soon as it is delivered?Yes NoIf you are freezingfresh food, freezeit as soon as it hasbeen deliveredor prepared.Freeze hot foodas soon as it hasbeen properlychilled down.The longer youwait before freezingfood, the greaterthe chance ofharmful bacteriagrowing. (See the‘Chilling down hotfood’ method.)Is fresh and cooked food putin the freezer as soon as ithas been delivered, prepared,or chilled down?Yes NoDivide food intosmaller portions andput it in containersor freezer bagsbefore freezing.Smaller portionswill freeze (anddefrost) morequickly.The centre oflarger portionstakes longer tofreeze, allowingharmful bacteriato grow.Using containersand freezer bagsprevents crosscontamination.Is food divided into smallerportions to help it freeze better?Yes NoIs frozen food stored incontainers or freezer bags?Yes NoHow do you do this?If you answered ‘no’ to any of the above questions, write down what you do:

Think twice!When you freeze food, make a note (e.g. on a sticker) of the date it is frozen and the date when it is removed fordefrosting. Once food has been defrosted you should use it immediately (within one day).What to do if things go wrongIf you find that your freezer is not working properly,you should do the following things:1. Food that is still frozen (i.e. hard and icy) shouldbe moved to an alternative freezer straight away.If there is no alternative freezer, defrost foodusing the ‘Defrosting’ safe method.2. Food that has begun to defrost (i.e. startingto get soft and/or with liquid coming out of it)should be moved to a suitable place to continuedefrosting using the ‘Defrosting’ safe method.3. Fully defrosted food (i.e. soft and warm) shouldbe cooked, if appropriate (e.g. raw meat and poultry),until it is piping hot all the way through. After cooking,use the food immediately or chill or freeze it safelystraight away. If this is not possible, throw it away.4. Food that has to be kept frozen (e.g. ice cream)cannot be re-frozen once it has started to defrost.You will have to use it immediately or throw it away.How to stop this happening again• Get your freezer mended or buy a new one.• Have freezers serviced regularly and check that theyare working properly as part of your opening checks.• Re-organise freezers so there is more spaceand they are kept closed as much as possible.• Train staff again on this safe method.• Increase staff supervision.Remember, some foods need extra care. See the‘Foods that need extra care’ safe method in theCooking section.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCH5/09-06

Cooking

CookingIt is essential to cook food properly to kill any harmfulbacteria. If it is not cooked properly, it might not be safefor your customers to eat.It is also very important to handle ready-to-eat foodscarefully to protect them from harmful bacteria. This isbecause they will not be cooked or reheated beforeserving.This section includes information on cooking safely,foods that need extra care, reheating, hot holding andready-to-eat foods.CK1/09-06

Safe method:Cooking safelyThorough cooking kills harmful bacteria.Safety pointWhere appropriate, follow the manufacturer’s cookinginstructions for food products.Preheat equipment such as ovens and grillsbefore cooking.Do not let raw food touch or drip onto cooked foode.g. when adding food to the grill/barbecue.If you serve beef or lamb rare (whole cuts such assteaks and whole joints only), make sure all of theoutside surfaces are fully cooked, e.g. by sealingin a pan.Why?The manufacturer has tried and tested safe cookingmethods specifically for its products.If you use equipment before it has preheated, food willtake longer to cook. This means that recommendedcooking times in recipes or manufacturer’s instructionsmight not be long enough.Raw food can carry harmful bacteria, which couldspread onto cooked food and stop it being safe.This will kill harmful bacteria on the outside ofthe meat.Pork and rolled joints should not be served rare.Turn meat and poultry during cooking.This helps it cook more evenly.Make sure liquid dishes, e.g. soups and sauces,are simmering.Make sure liquid dishes, e.g. soups and sauces,are simmering.This is to make sure the food is hot enough to cookit thoroughly and kill bacteria.Stir liquid dishes frequently.This is to help make sure the food is the sametemperature all the way through, with no cold spots.

Check it – use these checks to tell if food is properly cooked.Check that birds arecooked properly in thethickest part of the leg.The meat should not bepink or red.The juices should not haveany pink or red in them.The largest piece of meat in stews, curries etc. shouldbe piping hot all the way through with no pink or red.Check that whole cuts of pork and processed meatproducts, such as sausages and burgers, are piping hotall the way through with no pink or red in the centre.Check that combination dishes are piping hot(steaming) in the centre. If you are cooking a largedish or batch, check in several places.Check that liquid dishes bubble rapidly when youstir them.Cut into the centre of fish, or by the bone if there is one,to check that the colour and texture has changed. Wholepieces of fish (e.g. tuna steaks) can be served ‘rare’ as longas they have been fully seared on the outside.What to do if things go wrong• Cook the food for longer.• Speed up the cooking process, for example bydividing the food into smaller quantities, orusing different equipment.Check that all the outside surfaces of whole cuts ofmeat and whole joints (beef or lamb) are fully cooked.To check a porkjoint or rolledmeat joint, inserta skewer into thecentre until juicesrun out. The juicesshould not haveany pink or redin them.How to stop this happening again• Repair or replace equipment.• Review your cooking method. You might needto increase the time or temperature, or usedifferent equipment.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCK2/09-06

Safe method:Foods that need extra careSome foods need to be treated with extracare to make sure they are safe to eat.Remember that raw meat and poultry are often the main source of bacteria in the kitchen.Follow the advice in the ‘Cooking safely’ safe method on how to cook these foods. You shouldalso take care with the following foods.Safety pointEggsCook eggs and foods containingeggs thoroughly until they arepiping hot.Use pasteurised egg (not ordinaryeggs) in any food that will not becooked, or only lightly cookede.g. mayonnaise and mousse.Do not use eggs after the ‘bestbefore’ date.Why?Eggs can contain harmful bacteria.If you cook them thoroughly thiskills any bacteria.Pasteurisation also kills bacteria,which is why pasteurised egg isthe safest option.How do you do this?List the dishes containing eggs thatyou prepare or cook.Do you cook eggs and foodcontaining eggs thoroughly untilthey are piping hot?YesIf not, what do you do?ShellfishMake sure you buy shellfish froma reputable supplier.If you do not use a reputable supplier, you cannot be confident thatshellfish have been caught and handled safely.Crabs, crayfish and lobster shouldbe prepared by someone withspecialist knowledge.Some parts of these shellfish cannotbe eaten and some are poisonous,so it is important to know how toremove these parts safely.If you prepare crabs, crayfish orlobster, are these prepared bysomeone with specialist knowledge?YesIf not, what do you do?

Safety pointShellfish continuedShellfish such as prawns andscallops will change in colourand texture when they are cooked.For example, prawns turn fromblue-grey to pink and scallopsbecome milky white and firm.If you use ready-cooked (pink)prawns, serve them cold or reheatthem until they are piping hot allthe way through.Before cooking mussels and clams,throw away any with open ordamaged shells.To check that a mussel or clam iscooked, make sure the shell isopen and that the mussel or clamhas shrunk inside the shell. If theshell has not opened duringcooking, throw it away.RiceIt is essential to handle rice safelyto make sure it is safe to eat.When you have cooked rice, makesure you keep it hot until serving orchill it down as quickly as possibleand then keep it in the fridge.You can make rice chill down morequickly by dividing it into smallerportions, spreading it out on aclean tray, or running it under coldwater (make sure the water is cleanand drinking quality).Safety pointPulsesFollow the instructions on thepackaging on how to soak andcook dried pulses, such as beans.Why?If the shell is damaged or openbefore cooking, the shellfish mightnot be safe to eat.Rice can contain spores of a typeof harmful bacteria that may notbe killed by cooking or reheating.If cooked rice is left at roomtemperature, spores can multiplyand produce toxins that cause foodpoisoning. Reheating will not get ridof these.Why?Pulses can contain natural toxinsthat could make people ill unlessthey are destroyed by the propermethod of soaking and cooking.Tinned pulses will have beensoaked and cooked already.How do you do this?List the types of shellfish you serveor use as an ingredient.How do you keep rice hotbefore serving?If you chill down rice howdo you do this?How do you do this?Do you follow the manufacturer’sinstructions when cooking pulses?YesIf not, what do you do?CK3/09-06

Safe method:ReheatingIt is very important to reheat food properly to kill harmfulbacteria that may have grown since the food was cooked.Safety pointMake sure you use equipmentthat reheats/cooks food effectivelyand follow the equipmentmanufacturer’s instructions.Why?If equipment is not suitable for reheating, or is not used properly,the food might not get hot enough to kill bacteria.Preheat equipment such as ovensand grills before reheating.If you are reheating food in amicrowave, follow the productmanufacturer’s instructions, includingadvice on standing and stirring.If you use a microwave to reheatfood that you have cooked yourself,it is a good idea to stir it whilereheating.Serve reheated food immediately,unless it is going straight intohot holding.Food will take longer to reheat if you use equipment before it haspreheated. This means that recommended reheating times in recipesor manufacturer’s instructions might not be long enough.The manufacturer has tested its instructions to make sure that productswill be properly reheated. Standing and stirring are part of the process ofcooking/reheating in a microwave and help make sure the food is the sametemperature all the way through.When food is microwaved, it can be very hot at the edges and still be coldin the centre – stirring helps to prevent this.If food is not served immediately, the temperature will drop and harmfulbacteria could grow.Think twice!Remember, reheating means cooking again, not just warming up. Always reheat food until it is pipinghot all the way through (you should only do this once). Do not put food into hot holding without reheating itproperly first.

Check itCheck that reheated food is piping hot (steaming) all the way through.Your checkIf you use a different check, youwill need to prove that it is safe.See the ‘Prove it’ safe methodin the Management section.Give details of your check here:Types of dishWhat to do if things go wrongHow to stop this happening again• Check your equipment is working correctly.• Review your reheating method – you mayneed to increase the time and/or temperature,use different equipment or change the sizeof portions.• Train staff again on this safe method.• Improve staff supervision.• If the equipment seems to be working, reheatthe dish for longer and then test it again.• Speed up the reheating process by usingsmaller portions.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCK4/09-06

Safe method:Checking your menuIt is important to show how you check thatdishes on your menu are properly cooked.How to use this sheetThis sheet is for you to show how you check key cooked dishes. It focuses on types of dish whereproper cooking is essential to kill harmful bacteria. Before you start, make sure you have read the‘Cooking safely’ and ‘Foods that need extra care’ safe methods.Different checks are suitable for different types of dish. For each type of key cooked dish on yourmenu, choose a check from the list below and write the type of dish next to the appropriate check.You do not need to write down eggs and pulses (these are covered by the ‘Foods that need extracare’ safe method), vegetables, potatoes etc, or ready-to-eat foods (but see the ‘Ready-to-eat foods’safe method).CheckIf you serve beef or lamb rare(whole cuts such as steaks andwhole joints only), make sureall of the outside surfaces arefully cooked.Check that birds are cookedproperly in the thickest part ofthe leg. The meat should not bepink or red and the juices shouldnot have any pink or red in them.Check that whole cuts of porksand processed meat products,such as sausages and burgers, arepiping hot all the way throughwith no pink or red in the centre.Check that liquid dishes bubblerapidly when you stir them.Types of dishe.g. steaks, leg of lambe.g. roast chicken, turkeye.g. sausages, burgerse.g. gravy, soupe.g. sausages, pork chopse.g. gravy, soupCut into the centre of fish, orby the bone if there is one, tocheck that the colour and texturehas changed.e.g. salmonThe largest piece of meat instews, curries, stir-fries etc. shouldbe piping hot all the way throughwith no pink or red.e.g. curries, casseroles

CheckCheck that combination dishes arepiping hot (steaming) in the centre.Types of dishe.g. lasagne, fish pieTo check a pork joint or rolledmeat joint, insert a skewer intothe centre until juices run out.The juices should not have anypink or red in them.Check that shellfish such asprawns have changed in colourand texture.e.g. rolled loin of lamb, shoulder of porke.g. prawns in garlic butterTo check that a mussel or clamis cooked, make sure the shell isopen and the mussel or clam hasshrunk inside the shell.e.g. moules marinièrePiping hotTypes of dishMake sure food is piping hot (steaming) all the way through.You should use this check:• when reheating food• when you cannot find another suitable check for one ofyour dishesProbesTypes of dishYou could also use a temperatureprobe to check that dishes areproperly cooked or reheated.See the ‘Prove it’ safe methodin the Management section.Your checkTypes of dishIf you use a different check, youwill need to prove that it is safe.See the ‘Prove it’ safe methodin the Management section.Give details of your check here:If your menu changes substantially, you may need to fill out this sheet again.You can download another copy from www.food.gov.uk/cateringCK5/09-06

Safe method:Hot holdingIt is very important to keep food hot until servingto prevent harmful bacteria from growing.Safety pointIf you need to keep foodhot before serving, youshould use suitableequipment.Why?It is difficult to hold food at a consistent, safetemperature without suitable equipment.How do you do this?Do you hot hold?Yes NoWhat equipmentdo you use?Bain-marieSoup kettlePreheat hot holdingequipment before youput any food in it.Food must be cookedthoroughly and piping hotbefore hot holding begins.Putting food into cold equipment means it might notbe kept hot enough to stop harmful bacteria growing.Hot holding equipment is for hot holding only.It should not be used to cook or reheat food.Think twice!Hot food must be kept above 63 o C, except for certain exceptions.When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above63˚C. If this is not possible, you can take food out of hot holding to display it for up to two hours. You can onlydo this once.After this time, you should either put the food back in hot holding, chill it down as quickly as possible to 8˚Cor below, or throw it away. Remember to keep the food at a safe temperature until it is used.If you do take food out of hot holding to display it, remember not to mix new food with the food that is alreadyon display. This could lead to the older food being left out for too long.

Check itMake sure food is pipinghot (steaming) all the waythrough from the momentit is cooked to the momentit is served.If you do not do this, whatdo you do?What to do if things go wrongHow to stop this happening again• Check your equipment is working correctly.• Review your hot holding safe method. Try usinga higher temperature setting or smaller quantitiesof food.• Train staff again on this safe method.• Improve staff supervision.If a dish is not hot enough at any point duringhot holding:• reheat it until it is piping hot and put back intohot holding (you should only do this once)• or chill down the food safely (see the ‘Chillingdown hot food’ safe method in the Chilling section)and reheat it later before servingIf you cannot do either of these things, throw thefood away.Remember that some foods need extra care.See the ‘Foods that need extra care’ safe method.DiaryWrite down what went wrong and what you did about it in your diary.DiaryProve itIf you would like extra reassurance that food in hot holding is hot enough, you can use a temperature probeas a one-off test to prove that your method keeps food at a safe temperature. (See the ‘Prove it’ method inthe Management section for advice on using probes safely.)CK6/09-06

Safe method:Ready-to-eat foodsIt is important to handle ready-to-eat foods safelyto protect them from harmful bacteria.What are ready-to-eat foods?Ready-to-eat foods are foods that will not be cooked or reheated before serving. These include salads, cookedmeats such as ham, desserts, sandwiches, cheese and foods that you have cooked in advance to serve cold.Safety pointTo protect foods from harmfulbacteria:• keep ready-to-eat foodsseparate from raw meat/poultryand eggs• make sure work surfaces,chopping boards, knives etc.are clean (and disinfected ifyou have prepared rawmeat/poultry)• keep ready-to-eat foods coveredWhy?This is to prevent harmful bacteriagetting onto the foods. This isespecially important forready-to-eat foods because theywill not be cooked or reheatedbefore serving.How do you do this?List the types of ready-to-eatfood you use:Follow the manufacturer’sinstructions on how to storeand prepare the food, if theseare available.When preparing vegetables andsalad ingredients:• peel, trim, or remove the outerparts, as appropriate• wash them thoroughly in cleandrinking-quality waterIf you have prepared vegetablesthat have dirt or soil on theoutside, clean chopping boardsand work surfaces beforepreparing other foods.The manufacturer’s instructions aredesigned to keep the food safe.The dirt on vegetables and saladingredients can contain harmfulbacteria. Peeling and washinghelps to remove the dirt.Are you confident that you do thisfor all ready-to-eat foods whereintructions are available? YesDo you do this? YesIf not, what do you do?

Safety pointMake sure you keep ready-to-eatfoods cold enough. See ‘Chilledstorage and displaying chilled food’in the Chilling section.Do not use ready-to-eat foodsafter the ‘use by’ date, if thereis one.For food you have prepared,or removed from its originalpackaging, it is a good idea to havea method of labelling to keep trackof when food should be used orthrown away.If you slice cooked meat:• make sure you follow themanufacturer’s instructionswhen you clean the slicer• avoid handling the meat as muchas possible – it is a good idea touse clean tongs or slice meatstraight onto a plateWhy?If these types of food are not keptcold enough, harmful bacteriacould grow.You should never use food that haspassed its ‘use by’ date because itmight not be safe to eat.Meat slicers need careful cleaningand disinfecting to prevent dirtbuilding up and to stop harmfulbacteria growing, in particular onthe slicing blade.Hands can easily spread harmfulbacteria onto food.How do you do this?Do you do this? YesIf not, what do you do?Are staff trained how to clean themeat slicer properly, or supervised?YesNoWhat to do if things go wrong• If you think that a food delivery has not beenhandled safely, reject the delivery.• If ready-to-eat vegetables or salad ingredients havenot been washed properly, wash them following theadvice on the front of this sheet and clean any worksurfaces etc. they have touched.• If ready-to-eat food has been prepared on a worksurface or with a knife that has been used for rawmeat/poultry or eggs, throw the food away.• If ready-to-eat food has not been chilled safely,throw the food away.How to stop this happening again• If you do not think a supplier handles food safely,consider changing to a new supplier.• Review the way you receive deliveries.• Review the way you store and prepareready-to-eat foods.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCK7/09-06

Management

ManagementManaging your business effectively is vital for food safety.This section includes information on different managementissues, including checks to do when you open and close,suppliers and contractors, stock control, and training andsupervising staff.The Management section should be used alongside thediary, which should be signed every day by the personresponsible for running the business.MAN1/09-06

Safe method:Opening and closing checksIt is essential that you and your staff do certain checks every timeyou open and close. This helps you maintain the basic standardsyou need to make sure that your business makes food safely.Opening checksYou should do these checks at the beginning of the day. You can also add your own checks to the list.Your fridges, chilled display equipment and freezers are working properly.Your other equipment (e.g. oven) is working properly.Staff are fit for work and wearing clean work clothes.Food preparation areas are clean (work surfaces, equipment, utensils etc.)There are plenty of handwashing and cleaning materials (soap, paper towels, cloths etc.)Closing checksYou should do these checks at the end of the day. You can also add your own checks to the list.No food is left out.Food past its ‘use by’ date has been thrown away.Dirty cloths have been removed for cleaning and replaced with clean ones.Waste has been removed and new bags put into the bins.The opening and closing checks are also listed in the diary.

Safe method:Extra checksCarrying out extra checks regularly helps youmake sure your methods are being followed.Some of the safe methods in the rest of the pack advise you to check certain things regularly.These are less frequent than the daily opening and closing checks. You might find it helpful tohave all these checks written down in one place.In the table below there are examples of some extra checks. Write down the details of extra checksthat you do and how often you do them. You can add other checks below.When you carry out extra checks, do not forget to make a note of them in the diary.What to doDetails of checkHow often?Deep clean(example)e.g. Clean behindequipment, vents, walls,ceilings, outsidewaste areas etc.Deep clean of whole kitchen area andoutside waste area including walls, ceilings,extractor fan, ventsEvery 6 weeks usuallyon a ThursdayDeep cleane.g. Clean behindequipment, vents, walls,ceilings, outside wasteareas etc.Maintenancee.g. Clear drains, cleanextractor fans/filtersand fridge/freezercondensers.TemperatureprobeIf you use a probe,check regularly thatit is accurate.Pest controlchecke.g. Look for signsof damage to walls,doors etc. that couldlet in pests, and signsof pests.MAN2/09-06

Safe method:Prove itSometimes you might want to use a probeto prove that your methods are safe.Safe methodCooking and reheatingHot holdingChilling down hot foodChilled storage anddisplaying chilled foodWhat to doThe ‘Cooking safely’ and ‘Reheating’ safemethods in the Cooking section tell youhow to check that food is thoroughlycooked/reheated. If you do a differentcheck then you will need to prove that itis safe.You only need to do this once.The food is safe if it has reached ahigh enough temperature for a longenough time.The ‘Hot holding’ safe method in theCooking section tells you how to hot holdsafely. It is a legal requirement that hotfood must be kept above 63°C.The ‘Chilling down hot food’ safe methodin the Chilling section tells you how tochill down hot food safely and the ‘Chilledstorage and displaying chilled food’ safemethod tells you how to keep food cold.It is a legal requirement in England, Walesand Northern Ireland that certain chilledfoods must be kept at 8°C or below.In Scotland, the regulations do not set aspecific temperature for cold foods, butfoods that need to be chilled should bekept in the fridge or other chillingequipment.Sometimes there might be more than oneway of chilling down hot food that issuitable for what you are doing. Then youmight want to compare different optionsto find out which is most effective.Compare different chilling options bytrying them out with the same food.How to do itIf you want to check the temperature ofa food, use a clean probe. Insert the probeso that the tip is in the centre of the food(or the thickest part).Examples of safe time/temperaturecombinations include:• 80°C for at least 6 seconds• 75°C for at least 30 secondsTo check that food in hot holding is above63°C, use a clean probe. Insert the probeso the tip is in the centre of the food(or the thickest part).To check that food is at 8°C or below,use a clean probe. Insert the probe sothat the tip is in the centre of the food(or the thickest part).When you have just cooked the food,test its temperature with a clean probe.Start to chill it using one option andtest the temperature again at regularintervals to see how quickly itis dropping.Repeat this with other options to seewhich is fastest.You can record what you have done to prove your methods on the ‘Prove it: records’ sheet in the diary.

Using temperature probesProbe typeDial thermometerDigital thermometerWhere to use the probeThese are commonly used to test meat.Some are oven-safe and can be left inthe meat while it cooks. Others are notoven-safe and are designed to be insertedwhen you have cooked the meat.These are generally easy to use andaccurate. They can be used with lotsof foods, but they are not suitable togo in the oven.How to use the probeIf the probe is not already in the meat,insert it and leave it for up to two minutesbefore taking a reading. Clean the probethoroughly and disinfect it before youuse it again. This helps to preventcross-contamination.Insert the probe. Wait for the display tostabilise before taking a reading. Clean theprobe thoroughly and disinfect it beforeyou use it again. This helps to preventcross-contamination.Checking your probeIt is essential to know that your probe is working properly, so you can rely on its readings. So you should checkit regularly. The manufacturer’s instructions should include details of how often a probe needs to be checked andhow to tell if it is accurate.A simple way to check a digital probe is to put it in iced water and boiling water:• The readings in iced water should be between -1°C and 1°C.• The readings in boiling water should be between 99°C and 101°C.If the reading is outside this range, you should replace your probe or return it to the manufacturerto be calibrated.Looking after your probeIt is very important to keep your probe clean, otherwise it could spread dirt and harmful bacteria tothe food you are testing. When a probe has been inserted into food, clean it with hot water and detergent.You need to look after your probe to prevent it from getting damaged and help keep it working properly.Do not leave a digital probe inside your fridge or freezer, or on hot surfaces. When you are not using it, storeit safely, away from extreme temperatures and liquids. Keep the probe in its case, if it has one. Avoid bangingor dropping your probe. If the battery is low, replace it immediately.MAN3/09-06

Safe method:Training and supervisionIt is essential to train and supervise your staffeffectively to make sure they handle food safely.You should train your staff in all the safe methods that are relevant to the job they do. You shouldalso supervise them to check they are following the safe methods properly.What to doOnce you have worked through them, use the safemethods in this pack to train staff. You need tobe sure that each member of staff knows the safemethods for all the tasks they do.Make sure you know what training each memberof staff has received.Watch the member of staff when they are carryingout a task as part of their work.When a member of staff has completed a task, askthem about how they followed the safe method,to help you find out if they did it correctly.How?Show the member of staff what to do, question themcarefully on their knowledge and then ask them toshow you.Make a note on the Staff training record in the diaryevery time you train a member of staff.Make comments and observations to help the memberof staff improve the way they work.Reward good performance by giving positive feedbackwhen the member of staff has followed the safemethod successfully.If the safe method is not being followed by the memberof staff, tell them how they are going wrong and why itis important to follow the safe method.What to do if things go wrongIf staff are not following a safe method properly,train them again and make sure they understand whyit is important to follow the method.How to stop this happening againUse the 4-weekly review in the diary to identify anyproblems with how staff are following safe methodsand plan your training to address these.Manage itWhen you sign the diary you are confirming that you have supervised all the staff involved in making food thatday. This means making sure that your staff follow your safe methods and that any problems are being solvedand recorded in the diary.If you are away from the business, you can give responsibility for the diary to a member of staff. Sometimes theremay be more than one person responsible during the day, e.g. when there is more than one shift, and in thesecases the diary may need more than one signature.Make a note in the diary of those members of staff who have been given this responsibility and train them on allthe relevant safe methods, including any in the Management section. Staff must understand how the diary works.If something different happens, or something goes wrong, they will need to take action and make a note of whatthey have done in the diary. You should still complete the 4-weekly review yourself.

Safe method:CustomersCustomer feedback is a good indication ofhow well you are managing your business.Keeping your customers happy and protecting their health with good food hygiene is essential to thesuccess of your business. So it is very important to pay attention to any complaints.What to doListen to complaints.Find the source of the problem.Solve the problem.Train staff on how to deal with customers.How?Listen to any complaints carefully and write downthe details. These could point out a problem inyour business.Work out how the problem arose. This is especiallyimportant if it is a problem affecting food safety.If a customer complains of being made ill by yourfood you should investigate carefully.Review the relevant safe methods. You may needto change how you do things. Note any changesin the diary.It is important that staff know how to respondto customer feedback and what action to take.MAN4/09-06

Safe method:Suppliers and contractorsHow you handle suppliers and contractorsis important to food safety.What to doChoose supplierscarefully.Choose contractorscarefully.Make sure that yourraw ingredients havebeen handled safely.Keep all the invoicesand receipts for foods.These should includedetails of the productsincluding the supplier,quantity and the date.Choose equipmentcarefully.Why?It is important to have suppliers thatyou can trust to handle food safely,as well as delivering on time etc.Services such as pest control canbe valuable in helping you to makefood safely. It is important to havecontractors you can trust to deliverthese services effectively.The starting point for making foodsafely is to be confident about thesafety of your raw ingredients andany ready-made products youbuy in.This is a legal requirement and is sothat you or an enforcement officercan check back to see where a foodcame from.To allow you to make food safely,it is very important for equipmentto work effectively.How do you do this?• Make sure you choose suppliers youcan trust.• Ask the following questions:– Does the supplier store, transport andpack their goods in a hygienic way?– Does the supplier/contractor supply fullyreferenced invoices?– Do they have any certification or qualityassurance?• Ask other businesses for recommendations.• Check that the supplier has a foodsafety management system.• Carry out regular delivery time, temperatureand quality spot checks.• If you buy goods from a cash and carry, makesure that the vehicle you use to transportthem is clean and that you bring chilled andfrozen food back as soon as possible andput it straight into a fridge or freezer.• Keep invoices, receipts etc. in a way thatmakes it easy for you or an enforcementofficer to check them.• Write details of your suppliers (names,addresses etc.) in the diary.• Buy equipment from reputable dealers.• Make sure it has a guarantee/warranty.What to do if things go wrongIf you do not think that the food a supplier delivers has been handled safely (for example, if you think it hasnot been kept cold enough) reject the delivery, contact your supplier immediately and write the details in the diary.If you have repeated problems, you can do the following things:1. Contact the supplier/contractor by phone. 3. Change supplier/contractor.2. Write a formal letter of complaint. 4. Contact your local authority.

Safe method:Stock controlEffective stock control is an importantpart of managing food safety.What to doGo through your menu andestimate how much of eachingredient you will need.Why?Working through the menuallows you to plan for yourspecific needs.How do you do this?• Review your menu regularly and howit affects your needs for stock.• Discuss your needs with your supplier.Plan ahead to make sure youhave the right amount ofstock and order carefully.Check all stock when it isdelivered to make sure that:• it is within its ‘use by’ date• it has been kept coldenough• it has not gone off• the stock is clean and notdamaged, e.g. throw awayany punctured vacuumpacks, swollen packs orbadly dented cans andcheck that tops are secureon bottles and jars andseals are unbrokenCarry out regular stockchecks and throw away anyfood that has passed its ‘useby’ date.Not having too much stock isbest for food safety – and yourprofits.These checks are all to makesure that food is safe for youto use.Damaged packaging could meanthat food will not be safe touse.Swollen or ‘blown’ packs can bea sign that bacteria have grownin food or drinks.If bottles or jars have beenopened, or if seals have beenbroken, the food or drink mightnot be safe to use.You should never use food thathas passed its ‘use by’ date,because it might not be safeto eat.• Plan the stock you need for each shift.• Make sure staff know the stock requirementsfor each shift.• Use a supplier who understands yourbusiness needs and supplies stock on time.• Do a stock check before placing an order.• Train your staff in what to look forwhen checking deliveries.• Have a written agreement with yoursupplier about your delivery requirements.• Carry out spot checks on thedeliveries yourself.• Use the diary to record any issuesor problems with deliveries.• If you move food from its originalpackaging to another container, makesure you make a note of the name ofthe food, the ingredients and the ‘use by’or ‘best before’ date.• Follow the ‘first in, first out’ system ofstock rotation, so that older stock isused first. This helps to avoid waste.• Train your staff in stock control and makesure they know in what order to use foods.• Check regularly that stock control is beingcarried out effectively.• Record stock checks in the diary.What to do if things go wrong• If you find that you have more food in stock than youneed and you do not think you will use it all beforethe ‘use by’ date, you could freeze some of it to beused in the future.• If you find that food that has passed its ‘use by’ date hasnot been thrown away, throw it away immediately.• If you do not think that a food delivery has been handledsafely, reject the delivery if possible. Do not use the foodand contact your supplier immediately.How to stop this happening again• Review your ordering process.• Review your stock rotation system.• Review your agreement with your supplier.• Train staff again on this safe method.• Improve staff supervision.MAN5/09-06

Safe method completion recordTo complete the pack you need to work through each section and complete all the safe methods that arerelevant to your business. Most small caterers will need to fill in all the methods. But if, for example, abusiness does not hot hold food then the ‘Hot holding’ method will not be relevant to them.It does not matter in what order you work through the safe methods. As you complete each one, fill inthis record. When you have completed all the safe methods that are relevant to your business, this sheetwill show that you have worked through the pack.Safe methodCross-contaminationDate Signature Safe method notrelevant to mybusiness – tick ifthis is the casePersonal hygieneClothsSeparating foodsPest controlMaintenanceFood allergiesPhysical and chemical contaminationCleaningCleaning effectivelyClear and clean as you goYour cleaning scheduleChillingChilled storage and displaying chilled foodChilling down hot foodDefrostingFreezing

Safe method completion record(continued)Safe methodCookingDate Signature Safe method notrelevant to mybusiness – tick ifthis is the caseCooking safelyFoods that need extra careReheatingChecking your menuHot holdingReady-to-eat foodsManagementOpening and closing checksExtra checksProve itTraining and supervisionCustomersSuppliers and contractorsStock controlMAN6/09-06

Diary

DRY1/09-06

DiaryDiaryName:Business:Address:Start date:End date:

IntroductionDiaryHow does this diary work?The diary is specially designed to help you run your business effectively. It contains:• week-to-view diary pages• checks to do every day when you open and close• 4-weekly review• staff training record• suppliers’ list• cleaning scheduleThe manager should sign the diary every day to say that:• the opening and closing checks have been done• your safe methods have been followedThe diary should take about one minute a day to complete, unless you have something special to write down.If anything different happens, or if something goes wrong, you should make a note in the diary of what happenedand what you did. This is so you can show that you have taken action to make sure that food is safe to eat.If the manager is not in, he or she can give responsibility for the diary to another member of staff. See the ‘Trainingand supervision’ safe method in the Management section.4-weekly reviewThe 4-weekly review gives you the opportunity to look back at previous weeks and identify any persistentproblems. Write down details of these and how you decide to tackle them. You might need to train staffagain on certain safe methods and/or change how you do things.You may find it useful to read the 4-weekly review before starting to use the diary. It will give you an idea ofthe kind of things you might need to write down during the week.Opening and closing checksIt is essential that you and your staff do certain checks every time you open and close. Make sure you haveworked through the ‘Opening and closing checks’ safe method in the Management section. You might find ithelpful, on a daily basis, to use the list of opening and closing checks in this diary (see over).

Opening checksYou should do these checks at the beginning of the day. You can also add your own checks to the list.Your fridges, chilled display equipment and freezers are working properly.Your other equipment (e.g. oven) is working properly.Staff are fit for work and wearing clean work clothes.Food preparation areas are clean (work surfaces, equipment, utensils etc.)There are plenty of handwashing and cleaning materials (soap, paper towels, cloths etc.)Closing checksYou should do these checks at the end of the day. You can also add your own checks to the list.No food is left out.Food past its ‘use by’ date has been thrown away.Dirty cloths have been removed for cleaning and replaced with clean ones.Waste has been removed and new bags put into the bins.Extra checksExtra checks are less frequent than the opening and closing checks. See the ‘Extra checks’ safe method in theManagement section. There is a box at the end of each week in the diary pages for you to fill in any extrachecks you have done.

Staff training recordFor each member of staff, make a note of whenthey have been trained on different safe methods.DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining

Staff training record (continued)DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining

Staff training record (continued)DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining

Staff training record (continued)DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining

Suppliers’ listDiaryBusiness name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:Business name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:Business name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:

Suppliers’ list (continued)DiaryBusiness name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:Business name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:Business name:Contact name:Delivery day(s): M T W T F S SLead time forplacing an ordere.g. Mon for WedTelephone:Goods supplied:Address:

Cleaning scheduleFill in details of all the items you cleanItemFrequency of cleaningAfter useEvery shiftDailyWeeklyOtherPrecautionse.g. wear glovesor gogglesMethod of cleaningWorksurfaceX1. Remove any obvious food and dirt.2. Wash the surface with hot soapy water (detergent diluted according tomanufacturer’s instructions) to remove grease and any other food and dirt.3. Rinse with clean water to remove the detergent and loosened food and dirt.4. Apply a disinfectant. Make sure you leave it on for the contact timerecommended by the manufacturer.5. Rinse with clean water to remove the disinfectant.EXAMPLE6. Leave to dry naturally or use a clean disposable cloth.

DiaryFill in details of all the items you cleanItem Frequency of cleaning Precautionse.g. wear glovesor gogglesAfter useEvery shiftDailyWeeklyOtherMethod of cleaning

Contacts listDiaryYou can use this sheet to write down the contact details of different services or people who you might needto contact from day to day, or in an emergency. For example:• environmental health service• electrician• plumber• pest control contractor• refuse collector/recycling serviceEnvironmental health serviceContact name:Telephone:Address:Useful for advice on:Food hygienePest controlDrainageNoise and odour controlProduct withdrawal and recallUseful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:

Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:Useful for advice on:Contact name:Telephone:Address:

Prove it: recordsDiarySometimes you might want to prove that a method is safe, for example if you use a method that isdifferent to those recommended in the pack, or if you would like reassurance that a method is workingproperly. See the ‘Prove it’ safe method in the Management section.Safe methodHow did you prove it?Date

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MONDAYWeek commencing:Any problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Our safe methods were followed and effectively supervised today.Signed __________________________TUESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.WEDNESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.THURSDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.

FRIDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SATURDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SUNDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.EXTRA CHECKSWe have performed the following extra checks this week.OpeningchecksClosingchecksNotesName ________________________________Signed __________________________

MONDAYWeek commencing:Any problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Our safe methods were followed and effectively supervised today.Signed __________________________TUESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.WEDNESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.THURSDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.

FRIDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SATURDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SUNDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.EXTRA CHECKSWe have performed the following extra checks this week.OpeningchecksClosingchecksNotesName ________________________________Signed __________________________

MONDAYWeek commencing:Any problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Our safe methods were followed and effectively supervised today.Signed __________________________TUESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.WEDNESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.THURSDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.

FRIDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SATURDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SUNDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.EXTRA CHECKSWe have performed the following extra checks this week.OpeningchecksClosingchecksNotesName ________________________________Signed __________________________

MONDAYWeek commencing:Any problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Our safe methods were followed and effectively supervised today.Signed __________________________TUESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.WEDNESDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.THURSDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.

FRIDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SATURDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.SUNDAYAny problems or changes – what did you do?OpeningchecksClosingchecksNotesName ________________________________Signed __________________________Our safe methods were followed and effectively supervised today.EXTRA CHECKSWe have performed the following extra checks this week.OpeningchecksClosingchecksNotesName ________________________________Signed __________________________

4-weekly reviewYou should regularly review the methods used in your business to check that they are up todate, and still being followed by you and your staff.You can use the checklist below to help you.• Look back over the past 4 weeks’ diary entries. If you had a serious problem, or the samething went wrong three times or more, make a note of it here, find out why and do somethingabout it.Did you have a serious problem or did the same thing go wrong three times or more?YesNoDetails:What did you do about it?• Did you get a new member of staff in the past 4 weeks?Were they trained in your methods?• Have you changed your menu?Have you reviewed your safe methods?Any changes/new methods?YesYesYesYesNoNoNoNo• Have you changed supplier/bought new ingredients?Do these affect any of your safe methods?YesNo• Are you using any new/different equipment?Does this affect any of your safe methods?YesNo• Other changes/notes:

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