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

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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
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 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: Safe method:ReheatingIt is very imp
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
Page 69 and 70: DiaryDiaryName:Business:Address:Sta
Page 71 and 72: Opening checksYou should do these c
Page 73 and 74: Staff training record (continued)Di
Page 75 and 76: Staff training record (continued)Di
Page 77 and 78: Suppliers’ list (continued)DiaryB
Page 79 and 80: DiaryFill in details of all the ite
Page 81 and 82: Useful for advice on:Contact name:T
Page 83 and 84: NotesDiary
Page 85 and 86: NotesDiary
Page 87 and 88: MONDAYWeek commencing:Any problems
Page 95 and 96: 4-weekly reviewYou should regularly

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