Write down what went wrong and what you did about it in your diary.
Write down what went wrong and what you did about it in your diary. Write down what went wrong and what you did about it in your diary.
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.
- Page 1: How to use this packWelcome toSafer
- 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 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
Who should take charge of the pack?The person who is responsible for the day-to-dayrunn<strong>in</strong>g of the bus<strong>in</strong>ess is the best person to workthrough the pack.It is a good idea to <strong>in</strong>volve other staff to help thepack work <strong>in</strong> <strong>you</strong>r bus<strong>in</strong>ess.How does the pack work?The pack conta<strong>in</strong>s sheets for <strong>you</strong> to work through <strong>and</strong>complete. These are called ‘safe methods’.It also conta<strong>in</strong>s a <strong>diary</strong> for <strong>you</strong> to fill <strong>in</strong> every day <strong>and</strong>wr<strong>it</strong>e <strong>down</strong> anyth<strong>in</strong>g different that happens, <strong>in</strong>clud<strong>in</strong>ganyth<strong>in</strong>g that goes <strong>wrong</strong>.CIN1/09-06
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