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

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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?
Page 1 and 2: How to use this packWelcome toSafer
Page 3 and 4: How to use the safe methodsFrontThe
Page 5 and 6: QuestionsWhat do I do next?Work thr
Page 7 and 8: Cross-contamination
Page 9: Safe method:Personal hygieneIt is v
Page 13 and 14: Safe method:Separating foodsSeparat
Page 15 and 16: Safe method:Pest controlEffective p
Page 17 and 18: Safe method:MaintenanceEffective ma
Page 19 and 20: Safe method:Food allergiesIt is imp
Page 21 and 22: Safe method:Physical and chemical c
Page 23 and 24: Cleaning
Page 25 and 26: Safe method:Cleaning effectivelyEff
Page 27 and 28: Safe method:Clear and clean as you
Page 29 and 30: Safe method:Your cleaning scheduleA
Page 31 and 32: Chilling
Page 33 and 34: Safe method:Chilled storage anddisp
Page 35 and 36: Safe method:Chilling down hot foodH
Page 37 and 38: Safe method:DefrostingHarmful bacte
Page 39 and 40: Safe method:FreezingIt is important
Page 41 and 42: Cooking
Page 43 and 44: Safe method:Cooking safelyThorough
Page 45 and 46: Safe method:Foods that need extra c
Page 47 and 48: Safe method:ReheatingIt is very imp
Page 49 and 50: Safe method:Checking your menuIt is
Page 51 and 52: Safe method:Hot holdingIt is very i
Page 53 and 54: Safe method:Ready-to-eat foodsIt is
Page 55 and 56: Management
Page 57 and 58: Safe method:Opening and closing che
Page 59 and 60: Safe method:Prove itSometimes you m
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Safe method:Training and supervisio
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Safe method:Suppliers and contracto
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Safe method completion recordTo com
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Diary
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DiaryDiaryName:Business:Address:Sta
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Opening checksYou should do these c
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Staff training record (continued)Di
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Staff training record (continued)Di
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Suppliers’ list (continued)DiaryB
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DiaryFill in details of all the ite
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Useful for advice on:Contact name:T
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NotesDiary
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NotesDiary
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MONDAYWeek commencing:Any problems
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4-weekly reviewYou should regularly
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