High risk food items will be kept under temperature control wherever possible;
Food which is to be kept hot after cooking will be kept above 63 oC.
Food which is to be reheated for service must be steaming hot throughout.
All areas of the food premises must be kept clean so a schedule of what will be cleaned and when is essential. The attached schedule details the typical areas to be cleaned. You may amend, add to, and use this within your business to direct staff on cleaning tasks.
Allergen information must be available to staff. Checking, identifying and listing the allergens that are present in your food can be done using a form such as the one attached.
Monitoring of CCP's such as temperature is critical to maintain the safety of food. This may be undertaken by using a diary system such as the Safer Food Better Business Diary or by use of a temperature log book; both of which can be purchased from our online food safety shop.