Food Hygiene Links
Quality, Efficiency and Results
Cross-contamination
Personal hygiene
Cloths
Separating foods
Food allergies
Physical and chemical contamination
Pest control
Maintenance
Cleaning
Handwashing
Cleaning effectively
Clear and clean as you go
Your cleaning schedule
Chilling
Chilled storage and display
Chilling down hot food
Defrosting
Freezing
Cooking
Cooking safely
Foods that need extra care
Reheating
Checking your menu
Hot holding
Ready-to-eat food
Management
Opening and closing checks/Extra checks
Prove it
Managing food allergen information
Training and supervision/Customers
Suppliers and contractors
Stock control
Product withdrawal and recall
Safe method completion record
Diary
Front cover
Introduction
Staff training record
Suppliers’ list
Contact list
Cleaning schedule
Prove it records
Diary/4-weekly review –
See more at: http://www.food.gov.uk/business-industry/caterers/sfbb/sfbbcaterers#toc-5
FOOD ALLEGEN
Food allegen labelling TECHNICAL GUIDE
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