In Action

A Co-ordinator is appointed by the proprietor to implement FoodSafe^® training, practices and auditing.

Training:

1. Co-ordinator trains first using video and workbook package.
2. All other staff train using video and workbook package.

 Practices:

3. Monitor and record temperature of coolrooms and bains-marie.
4. Record what you do with food that has been recalled or returned.
5. Monitor and record pest control activities.
6. Develop and use a cleaning schedule
7. Monitor and record condition of food premises.
8. Record if a food handler is sick at work.

Auditing:

9. In-house hygiene audit confirms food handling is to standard and practices are in place.
10. EHO hygiene audit confirms food handling and practices are to FoodSafe^® standard.
11. 'FoodSafe^® trained' certificate and sticker awarded to business.
12. Ongoing hygiene audits by business and FoodSafe^® auditor confirms standards are maintained.