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.
Safe method:Extra checksCarrying out extra checks regularly helps youmake sure your methods are being followed.Some of the safe methods in the rest of the pack advise you to check certain things regularly.These are less frequent than the daily opening and closing checks. You might find it helpful tohave all these checks written down in one place.In the table below there are examples of some extra checks. Write down the details of extra checksthat you do and how often you do them. You can add other checks below.When you carry out extra checks, do not forget to make a note of them in the diary.What to doDetails of checkHow often?Deep clean(example)e.g. Clean behindequipment, vents, walls,ceilings, outsidewaste areas etc.Deep clean of whole kitchen area andoutside waste area including walls, ceilings,extractor fan, ventsEvery 6 weeks usuallyon a ThursdayDeep cleane.g. Clean behindequipment, vents, walls,ceilings, outside wasteareas etc.Maintenancee.g. Clear drains, cleanextractor fans/filtersand fridge/freezercondensers.TemperatureprobeIf you use a probe,check regularly thatit is accurate.Pest controlchecke.g. Look for signsof damage to walls,doors etc. that couldlet in pests, and signsof pests.MAN2/09-06
Safe method:Prove itSometimes you might want to use a probeto prove that your methods are safe.Safe methodCooking and reheatingHot holdingChilling down hot foodChilled storage anddisplaying chilled foodWhat to doThe ‘Cooking safely’ and ‘Reheating’ safemethods in the Cooking section tell youhow to check that food is thoroughlycooked/reheated. If you do a differentcheck then you will need to prove that itis safe.You only need to do this once.The food is safe if it has reached ahigh enough temperature for a longenough time.The ‘Hot holding’ safe method in theCooking section tells you how to hot holdsafely. It is a legal requirement that hotfood must be kept above 63°C.The ‘Chilling down hot food’ safe methodin the Chilling section tells you how tochill down hot food safely and the ‘Chilledstorage and displaying chilled food’ safemethod tells you how to keep food cold.It is a legal requirement in England, Walesand Northern Ireland that certain chilledfoods must be kept at 8°C or below.In Scotland, the regulations do not set aspecific temperature for cold foods, butfoods that need to be chilled should bekept in the fridge or other chillingequipment.Sometimes there might be more than oneway of chilling down hot food that issuitable for what you are doing. Then youmight want to compare different optionsto find out which is most effective.Compare different chilling options bytrying them out with the same food.How to do itIf you want to check the temperature ofa food, use a clean probe. Insert the probeso that the tip is in the centre of the food(or the thickest part).Examples of safe time/temperaturecombinations include:• 80°C for at least 6 seconds• 75°C for at least 30 secondsTo check that food in hot holding is above63°C, use a clean probe. Insert the probeso the tip is in the centre of the food(or the thickest part).To check that food is at 8°C or below,use a clean probe. Insert the probe sothat the tip is in the centre of the food(or the thickest part).When you have just cooked the food,test its temperature with a clean probe.Start to chill it using one option andtest the temperature again at regularintervals to see how quickly itis dropping.Repeat this with other options to seewhich is fastest.You can record what you have done to prove your methods on the ‘Prove it: records’ sheet in the diary.
- 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 and 56: Management
- Page 57: Safe method:Opening and closing che
- 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
Safe method:Extra checksCarry<strong>in</strong>g out extra checks regularly helps <strong>you</strong>make sure <strong>you</strong>r methods are be<strong>in</strong>g followed.Some of the safe methods <strong>in</strong> the rest of the pack advise <strong>you</strong> to check certa<strong>in</strong> th<strong>in</strong>gs regularly.These are less frequent than the daily open<strong>in</strong>g <strong>and</strong> clos<strong>in</strong>g checks. You might f<strong>in</strong>d <strong>it</strong> helpful tohave all these checks wr<strong>it</strong>ten <strong>down</strong> <strong>in</strong> one place.In the table below there are examples of some extra checks. <strong>Wr<strong>it</strong>e</strong> <strong>down</strong> the details of extra checksthat <strong>you</strong> do <strong>and</strong> how often <strong>you</strong> do them. You can add other checks below.When <strong>you</strong> carry out extra checks, do not forget to make a note of them <strong>in</strong> the <strong>diary</strong>.What to doDetails of checkHow often?Deep clean(example)e.g. Clean beh<strong>in</strong>dequipment, vents, walls,ceil<strong>in</strong>gs, outsidewaste areas etc.Deep clean of whole k<strong>it</strong>chen area <strong>and</strong>outside waste area <strong>in</strong>clud<strong>in</strong>g walls, ceil<strong>in</strong>gs,extractor fan, ventsEvery 6 weeks usuallyon a ThursdayDeep cleane.g. Clean beh<strong>in</strong>dequipment, vents, walls,ceil<strong>in</strong>gs, outside wasteareas etc.Ma<strong>in</strong>tenancee.g. Clear dra<strong>in</strong>s, cleanextractor fans/filters<strong>and</strong> fridge/freezercondensers.TemperatureprobeIf <strong>you</strong> use a probe,check regularly that<strong>it</strong> is accurate.Pest controlchecke.g. Look for signsof damage to walls,doors etc. that couldlet <strong>in</strong> pests, <strong>and</strong> signsof pests.MAN2/09-06
Change language