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

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Staff training recordFor each member of staff, make a note of whenthey have been trained on different safe methods.DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining
Staff training record (continued)DiaryName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationName:Telephone no:Address:Safe method Date InitialsOn first day:Personal hygieneOpening and closing checksCross-contaminationCleaningCleaningChillingChillingCookingCookingManagementManagementOther training or retrainingOther training or retraining
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 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
Page 69 and 70: DiaryDiaryName:Business:Address:Sta
Page 71: Opening checksYou should do these c
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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