safe cater section 4

Issue 3 April 2003 41

SECTION 4

RECORDING FORMS

FS1 Food Delivery Records FS5 Hygiene Inspection ChecklistFS2 Fridge Temperature Records FS6 Thermometer Calibration RecordsFS3 Cooking/Reheating Records FS7 Hygiene Training RecordsFS4 Hot Hold/Display Records FS8 Fitness to Work Assessment Form


FS1FOOD DELIVERY RECORDS

(Use for Cooked/Ready to Eat Food)

DATE FOOD ITEM SUPPLIED BY USE BYDATE

TEMP.* oC

COMMENTS/ACTION SIGN

For large deliveries, monitor one or two food products from that delivery. *Chilled food: max. 8oC; Hot Food: minimum 63oC

Checked/verified on / / / / / / / / / /Initials


FS2FRIDGE/COLD ROOM/DISPLAY CHILL TEMPERATURE RECORDS

MONTH: ________________________ YEAR: ___________

TEMPERATURE OF FRIDGE/COLD ROOM/DISPLAY CHILL/FREEZER*

(insert name or number of units in shaded boxes)COMMENTS/

ACTION/UNIT VERIFICATION SIGNEDDATE AM PM AM PM AM PM AM PM AM PM1st

2nd

3rd

4th

5th

6th

7th

8th

9th

10th

11th

12th

13th

14th

15th

16th

17th

18th

19th

20th

21st

22nd

23rd

24th

25th

26th

27th

28th

29th

30th

31st

Temperature of food must not exceed 8oC*Some businesses may wish to record freezer temperatures



FS3COOKING/REHEATING RECORDS

COOKINGcore temperature above 75OC

(or see Note 1 below) COOLING REHEATING

DATE FOODTIME

STARTEDCOOKING

(See Note 2 below)

TIMEFINISHEDCOOKING

CORETEMP

SIGN(initials)

DATETIME INTOFRIDGE/

BLAST CHILL/BLAST FREEZER

SIGN(initials)

DATE CORETEMP.

SIGN(initials)

NOTE 1 : Other possible safe cooking times and core temperatures: 65 oC for 10 minutes and 70 oC for 2 minutes.NOTE 2 : It is not necessary to record the time started cooking, if the core temperature is checked.



FS4HOT HOLD/DISPLAY RECORDS

(For Food To Be Held Hot For More Than 2 Hours)

DATE FOODSTUFFTIME INTOHOT HOLD

CORE TEMPafter 2 hrson display

CORE TEMPafter 4 hrson display

COMMENTS(action taken ifunsatisfactory)

SIGNED

Keep hot food above 63oCChecked/verified on / / / / / / / / / /

Initials

Issue 3 April 2003 Page 1 of 2 46

FS5HYGIENE INSPECTION CHECKLIST

Simple checks of the premises which should be carried out by the Proprietor or Manager regularly*.Satisfactory Details ofYes No Action Taken

Hygiene of Food Rooms & EquipmentAre food rooms clean and tidy and do staffclean as they go?Is equipment easy to clean and kept in aclean condition?Are all food and hand contact surfaces e.g.work surfaces, slicers, fridge handles, foodprobe, in good condition and cleaned/disinfected regularly?Are suitable cleaning chemicals available andstored correctly and are proper cleaningmethods used?Are cleaning cloths suitable for use andregularly cleaned and disinfected?

Food StorageIs ready-to-eat food stored above/separatefrom raw food in the fridges and freezers?Is food in fridges/freezers covered?Are high risk foods date coded, codeschecked daily and stock rotated?Are dried goods stored correctly e.g. off thefloor, in covered containers?Are freezers defrosted regularly?Are freezers working properly?

Food Handling PracticesAre raw and ready-to-eat foods prepared inseparate areas or are the work surfacescleaned and disinfected between uses?If colour coded equipment is provided (e.g.chopping boards), is it correctly used?Are high risk foods returned to the fridgeimmediately after handling/preparation?Is food cooled as quickly as possible awayfrom raw food and other sources ofcontamination?Are ready to eat fruit/salads/vegetablestrimmed and washed thoroughly?Is food on display screened from customers?Are frozen foods defrosted safely?Are controls in place to preventcontamination by chemicals/foreign bodiese.g. glass, packaging materials, bolts, rust,cleaning chemicals?Are staff aware of food allergy hazards,especially nuts/peanuts?

Issue 3 April 2003 Page 2 of 2 47

Satisfactory Details ofYes No Action Taken

Personal HygieneAre staff fit to work, wearing clean, suitableprotective clothing and following personalhygiene rules?Do wash hand basins have hot water, soapand hygienic hand towels?Are wash hand basins used for hand washingonly and used regularly by staff?Are staff handling food as little as possible?Is jewellery limited to a plain ring?Are staff toilets and changing facilities cleanand tidy?

Pest ControlAre premises pest proofed and free fromany signs of pests?Where necessary are external doors/windows fitted with suitable flyscreens?Are insectocutors (if provided) properlymaintained?Is food properly protected from risk ofcontamination by pests?

Waste ControlIs waste in food rooms stored correctly?Is food waste stored correctly outside and isthe refuse area kept clean?Is unfit food clearly labelled and storedseparately from other foods?

Record KeepingAre all checks properly taken andrecorded?Has appropriate corrective action been takenwhere necessary?Are record sheets up-to-date, checked andverified?

NAMEPOSITIONSIGNEDDATE

* ‘Regularly’ may mean weekly or monthly depending on size and scale of operation.


FS6THERMOMETER CALIBRATION RECORDS

You should check your thermometer at least twice a year to ensure that it is accurate.The temperature readings of your thermometer should be recorded in the booklet. If youhave more than one thermometer, each should be identified by a reference number.

When your local EHO visits, you may also ask him/her to check the temperature againstthe thermometer the officer uses.

Use the following procedures to carry out your own checks:

LOW TEMPERATURE CHECK

Place tip of thermometer probe into crushed ice and a little cold water - leave for 5minutes and then measure reading (should be between minus 1oC and plus 1oC)

HIGH TEMPERATURE CHECK

Place tip of thermometer probe into the steam from a boiling kettle of water and recordreading (should be between 99oC and 101oC)

If you find that your thermometer is faulty, you should return it to the manufacturer orsupplier. In this event a spare thermometer is required.

DATE TEMPERATURES RECORDED SIGNATURE ACTIONCOLD HOT

Checked/verified on / / / / / / / /Initials


FS7

HYGIENE TRAINING RECORD

NAME:POSITION:DATE OF EMPLOYMENT:

INDUCTION TRAINING

LEVEL OF TRAINING DATE EMPLOYEE SIGNATUREEssentials of Food Hygiene(See Section 5.6, page 66)Hygiene Awareness Instruction(See Section 5.6, pages 67-77)

FURTHER TRAINING

LEVEL OF TRAINING COURSE DETAILSe.g. CIEH, RSH, RIPH

DATE

Basic

Intermediate

Advanced

Other (e.g. In-house, HACCPPlan)

Refresher

COPIES OF CERTIFICATES MUST BE KEPT AVAILABLE FOR INSPECTION


FS8FITNESS TO WORK

ASSESSMENT FORM FOR USE BY EMPLOYERS

This form may be used for existing food handlers, for new food handlers on recruitment and for return offood handlers to work after illness.

NAME OF EMPLOYEE: _________________ DATE OF ASSESSMENT: ___________

REASON FOR ASSESSMENT: (Tick Box) Existing food handlerPre-employment assessmentReturn to work after illness

1 Do you suffer now, or have you over the last 7 days suffered from diarrhoea and/or vomiting?If yes, have you suffered from diarrhoea and/or vomiting within the last 48 hours?If no, have you in the last 48 hours taken any medication to control diarrhoea and/or vomiting?

YES/NOYES/NOYES/NO

2 At present are you suffering from: i) skin trouble affecting hands, arms or face? YES/NO ii) boils, styes or septic fingers? YES/NOiii) discharge from eye, ear or gums/mouth? YES/NO

3 Do you suffer from: i) recurring skin conditions? YES/NOii) a recurring bowel disorder? YES/NO

4 Have you ever had, or are you known to be a carrier of typhoid or paratyphoid? YES/NO

5 In the last 21 days have you been in contact with anyone, at home or abroad, who may have beensuffering from typhoid or paratyphoid?

YES/NO

If the answer to any question is ‘yes’, the individual should not be employed as a food handleror allowed to handle open food until medical advice has been taken.

Is further action required? YES/NO

If yes, please state Employment refusedExcluded from work From ________________(Date)Referred to GPMoved to low risk food handling

OWNER/MANAGER ______________________________ DATE ____________________

I hereby declare that the information I have given is correct and I undertake to notify myemployer/manager if I suffer from any of the above illnesses/conditions.

EMPLOYEE __________________________________________ DATE _____________________

safe cater section 4

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