Stepping into Management Knowledge

Food Safety Training

3.6

LETS DISCUSS FRIDGE TEMPERATURES: ASK QUESTION TO GROUP: What temperature must the fridges operate at? CONFIRM CORRECT ANSWER:  Correct temperature is in the range 0 to below 5 o C ASK QUESTION TO GROUP: What if the temperature is above 5 o C? CONFIRM CORRECT ANSWER:  Follow the Fridge Temperature Monitoring Decision Tree ASK QUESTION TO GROUP: What can we do to make sure the fridges are running at the correct temperature? CONFIRM CORRECT ANSWER:  Check and record in the Fridge and Freezer Temperature record, the air temperature of all fridges daily using the digital display or internal thermometer ASK QUESTION TO GROUP: How often should temperatures of fridges be taken? CONFIRM CORRECT ANSWER:  Daily – one check first thing in the morning first thing before food service starts and before 11am and the other after 5pm. Best practise is to do this after the quiet afternoon when the doors have most likely been closed and the temperatures are normalised.  Every Monday morning using the sanitised probe, check and record in the Fridge and Freezer Temperature record the temperature of a food product in each fridge, if the temperature is of the product is above 5 o C or there is a difference between the displayed temperature or the internal thermometer follow the Fridge Temperature Monitoring Decision Tree. ASK QUESTION TO GROUP: What can happen if the fridge does not operate within this range?

CONFIRM CORRECT ANSWER:  Temperature of food will raise  Bacterial growth  Deterioration of food quality.

EXPLAIN TO TEAM: We must also take some precautions to ensure that the fridge temperatures remain within the correct temperature range:  Do not refrigerate hot food into a fridge until it has cooled to below 8 o C.- follow the cookbook instructions  Only open the door when putting food in or taking it out.  Do not store food in front of the fan as this will prevent the circulation of the air.

LETS DISCUSS CROSS CONTAMINATION: ASK QUESTION TO GROUP: Why is this segregation essential? CONFIRM CORRECT ANSWER:  To prevent “Cross Contamination” through contact, dropping or dripping which could spread bacteria to “ready to eat” food. ASK QUESTION TO GROUP: What else must we do to prevent cross contamination? CONFIRM CORRECT ANSWER:  Have either a separate fridge for each food type, e.g. raw meat; raw chicken and ready to eat foods such as desserts and salads OR store raw meat or dirty salad or vegetables below high risk, RTE food

Safety Assurance March 2016

Food Safety 3.6