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

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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.
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 and 10: Safe method:Personal hygieneIt is v
Page 11 and 12: Safe method:ClothsCloths can be one
Page 13 and 14: Safe method:Separating foodsSeparat
Page 15 and 16: Safe method:Pest controlEffective p
Page 17: Safe method:MaintenanceEffective ma
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
Page 61 and 62: Safe method:Training and supervisio
Page 63 and 64: Safe method:Suppliers and contracto
Page 65 and 66: Safe method completion recordTo com
Page 67 and 68: 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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