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.
ManagementManaging your business effectively is vital for food safety.This section includes information on different managementissues, including checks to do when you open and close,suppliers and contractors, stock control, and training andsupervising staff.The Management section should be used alongside thediary, which should be signed every day by the personresponsible for running the business.MAN1/09-06
Safe method:Opening and closing checksIt is essential that you and your staff do certain checks every timeyou open and close. This helps you maintain the basic standardsyou need to make sure that your business makes food safely.Opening checksYou should do these checks at the beginning of the day. You can also add your own checks to the list.Your fridges, chilled display equipment and freezers are working properly.Your other equipment (e.g. oven) is working properly.Staff are fit for work and wearing clean work clothes.Food preparation areas are clean (work surfaces, equipment, utensils etc.)There are plenty of handwashing and cleaning materials (soap, paper towels, cloths etc.)Closing checksYou should do these checks at the end of the day. You can also add your own checks to the list.No food is left out.Food past its ‘use by’ date has been thrown away.Dirty cloths have been removed for cleaning and replaced with clean ones.Waste has been removed and new bags put into the bins.The opening and closing checks are also listed in the diary.
- 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
- Page 53 and 54: Safe method:Ready-to-eat foodsIt is
- Page 55: Management
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- 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 89 and 90: MONDAYWeek commencing:Any problems
- Page 91 and 92: MONDAYWeek commencing:Any problems
- Page 93 and 94: MONDAYWeek commencing:Any problems
- Page 95 and 96: 4-weekly reviewYou should regularly
ManagementManag<strong>in</strong>g <strong>you</strong>r bus<strong>in</strong>ess effectively is v<strong>it</strong>al for food safety.This section <strong>in</strong>cludes <strong>in</strong>formation on different managementissues, <strong>in</strong>clud<strong>in</strong>g checks to do when <strong>you</strong> open <strong>and</strong> close,suppliers <strong>and</strong> contractors, stock control, <strong>and</strong> tra<strong>in</strong><strong>in</strong>g <strong>and</strong>supervis<strong>in</strong>g staff.The Management section should be used alongside the<strong>diary</strong>, which should be signed every day by the personresponsible for runn<strong>in</strong>g the bus<strong>in</strong>ess.MAN1/09-06
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