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Appendix 18 Stage Control limits Yes No N/A Comments Cold Storage Food Handling Thermometers are conspicuous and accurate Proper temperatures are maintained: 4°C or below for chillers and –18°C or below for freezers All foods are stored off <strong>the</strong> floor Units are clean Food is arranged in a way to allow air circulation Cooked foods are stored above or separately from raw foods Proper chilling procedures have been practised All foods are properly wrapped, labelled and dated FIFO (First-in-first-out) is used Frozen foods are thawed under refrigeration or in cold running water Food is kept under appropriate temperature (i.e. cold foods at 4°C or below and hot foods at 63°C or above) Food is tasted using proper method Food is prevented from cross-contamination Food is handled with clean utensils or clean hands Avoid touching parts of utensils that directly contact food Proper cooling procedures have been practised 46 Date corrected
Appendix 18 Stage Control limits Yes No N/A Comments Hot Holding Display Transport Units are clean Food is heated to 75°C before placing in hot holding Temperature of food being held is 63°C or above Food is protected from contamination Display of ready-to-eat and non ready-to-eat foods is separated Different sets of utensils are used to handle ready-to-eat and non ready-to-eat foods Hot foods are kept at 63°C or above Cold foods (e.g. raw oysters, sashimi and salad) are kept at 4°C or below Transport containers and carts are regularly cleaned and sanitised Proper temperatures are maintained during transport: at 4°C or below for cold foods and above 63°C for hot foods Transport carts and containers for food are covered Transport vehicles are clean 47 Date corrected
Page 2 and 3: Contents Chapter 1 Introduction 1 C
Page 4 and 5: Chapter 2 What is a Food Safety Pla
Page 6 and 7: Chapter 3 How to implement a Food S
Page 8 and 9: Chapter 3 How to implement a Food S
Page 10 and 11: 8 Chapter 3 How to implement a Food
Page 12 and 13: 10 Chapter 3 How to implement a Foo
Page 18 and 19: Chapter 4 Basic requirements for a
Page 26 and 27: Appendix 1 Main factors contributin
Page 28 and 29: Appendix 2 Examples of hazards A ha
Page 30 and 31: 28 Food Safety Plan Worksheet Stage
Page 32 and 33: 30 Unqualified Suppliers Record For
Page 34 and 35: 32 Record Form for Receiving Frozen
Page 36 and 37: 34 Record Form for Receiving Dry Pr
Page 38 and 39: Appendix 12 Corrective Action Recor
Page 40 and 41: Appendix 14 Pest Control Inspection
Page 42 and 43: Appendix 16 Staff Training Record F
Page 44 and 45: Appendix 18 Food Safety Plan Manage
Page 46 and 47: Appendix 18 IV. Waste Disposal Stan
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