The Ned Cecconi's diary v1

Checking of temperature probes
• Number your temperature probes (a permanent marker pen can be used).
• The temperature probes should be checked for accuracy every month.
• Use melting ice which should be at 0°C +/- 1°C or boiling water which should be at 100°C +/- 1°C
• If the probe is out of calibration then it should be returned to the supplier or replaced.
• Where the probe comes with a calibration certificate, this should be retained.
Checking of first aid boxes
• Number your first aid boxes.
• A first aid kit must be kept readily available and all staff must know where it is.
• It must be kept fully stocked at all times.
• Emergency First Aiders at Work/First Aiders at Work on shift are responsible for checking the contents of first aid
boxes.
There is no mandatory list of items to be included in a first-aid container. As a guide, first aid kits in a
restaurant should contain at least the following items:
• A leaflet giving general guidance on first aid e.g. HSE leaflet ‘Basic advice on first aid at work’;
• 20 individually wrapped blue, sterile, adhesive plasters (assorted sizes);
• 2 sterile eye pads;
• 4 individually wrapped triangular bandages (preferably sterile);
• 6 safety pins;
• 6 medium sized (approximately 12 cm x 12 cm) individually wrapped sterile un-medicated wound dressings;
• 2 large (approximately 18 cm x 18 cm) sterile individually wrapped un-medicated wound dressings; and
• 1 pair of disposable gloves.
• N.B. No medicines or antiseptic creams are to be stored in the box.
© Food Alert: The Ned - Due Diligence Diary V1