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

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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
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
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Page 11 and 12: Safe method:ClothsCloths can be one
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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
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Page 43 and 44: Safe method:Cooking safelyThorough
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Page 47 and 48: Safe method:ReheatingIt is very imp
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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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