The Ned Cecconi's diary v1
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Which foods should be checked?<br />
• You should have a food safety management system in place, based on the principles of Hazard Analysis Critical<br />
Control Points (HACCP).<br />
• Your HACCP should identify the ‘high-risk’ foods from your menu that you need to monitor - they will be on the<br />
flowcharts. <strong>The</strong>se are the foods that are high in protein (can support the growth of bacteria) and will not have any<br />
further treatment to make them safe. Examples include cooked meat and poultry, dairy, cooked fish and shellfish,<br />
egg products as well as cooked rice (which can contain the bacterium Bacillus cereus) and meat/shellfish<br />
intended to be eaten raw.<br />
What equipment do you need?<br />
Food Safety<br />
Two digital<br />
temperature probes<br />
You may want to use<br />
an infrared ‘gun’<br />
Disinfecting<br />
probe wipes<br />
Torch<br />
All food and water temperature<br />
checks (Waterproof probes are<br />
available for dishwasher checks)<br />
Temperature checks of goods<br />
received, chilled & frozen storage<br />
and hot water<br />
Disinfecting temperature probes<br />
before and after use<br />
Carrying out cleaning checks<br />
© Food Alert: <strong>The</strong> <strong>Ned</strong> - Due Diligence Diary V1
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