Stepping into Management Knowledge

Food Safety Training

3.5

WE WILL NOW LOOK AT LABELING PROCEDURES IN THE KITCHEN

All items must have the detail of the ingredients- so wherever the original packaging is removed, retain this information with the product, unless you have this detail on another container of the product. Ambient Storage Dry goods must be decanted into air tight containers with sealed lids once opened and must be clearly labelled with a product label which must show:  What the product is and the date it was opened  The product’s use by date taken from the original packaging and the batch number Storage - Freezers All food stored in freezers must be clearly labelled with a best before date provided by the manufacturer. The freezing of all fresh food in house including meat and poultry and dishes produced within the business is not allowed. A product that has been decanted to reduce the size of the packaging must have the use by date transferred by using a product label which must show  What the product is  The products use by date taken from the original packaging and the batch number Storage - refrigerated All food in chillers must be clearly labelled with a use by date provided by the Manufacturer or with a company approved day dot or product label Foods such as milk, cream and butter which have a manufacturers use by date do not need any other label, follow the use by date. Defrosting food items All food that has been removed from the freezer must be covered with company approved cling film and a day dot or product label.  Remove food from freezer packaging  Cover with cling film  Day dot immediately following the MAB day dot guide,  The product must be used within 4 days of being removed from the freezer.  The day dot must not cover any other label  Place the product into the fridge for defrost  The product details such as batch number, ingredients and manufacturer should be kept until all items have been sold Freshly prepared foods Day dots must be placed on any food container stored in chillers, where they have been pre-staged or prepped for service  Freshly prepared foods must be used within 3 days or discarded  The use by or best before date should always be checked and this should always be used first. A day dot should never exceed the manufacturers’ shelf life instructions. Refer to the defrosting guidelines to identify the correct use by date on the Mitchells and Butlers Day Dot Guide attached.

Safety Assurance March 2016

Food safety 3.5