The Ned Cecconi's diary v1

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Overview of checks to be carried out • Opening checklist • Refrigerators and freezers - temperatures • Cooking/reheating - temperatures • Chilling – times and temperatures • Hot holding - temperatures • Cold Display - temperatures • Closing checklist • Cleaning schedule • Probe calibration • First aid boxes • Emergency lighting © Food Alert: The Ned - Due Diligence Diary V1
Which foods should be checked? • You should have a food safety management system in place, based on the principles of Hazard Analysis Critical Control Points (HACCP). • Your HACCP should identify the ‘high-risk’ foods from your menu that you need to monitor - they will be on the flowcharts. These are the foods that are high in protein (can support the growth of bacteria) and will not have any further treatment to make them safe. Examples include cooked meat and poultry, dairy, cooked fish and shellfish, egg products as well as cooked rice (which can contain the bacterium Bacillus cereus) and meat/shellfish intended to be eaten raw. What equipment do you need? Food Safety Two digital temperature probes You may want to use an infrared ‘gun’ Disinfecting probe wipes Torch All food and water temperature checks (Waterproof probes are available for dishwasher checks) Temperature checks of goods received, chilled & frozen storage and hot water Disinfecting temperature probes before and after use Carrying out cleaning checks © Food Alert: The Ned - Due Diligence Diary V1
Page 1: Instructions Introduction • The l
Page 5 and 6: Monitoring of cooked and reheated f
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Page 9: Checking of temperature probes •
Page 12 and 13: Checks Month: Temperature probes Pr
Page 14 and 15: Checks Week Starting: / / Cleaning
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