Stepping into Management Knowledge

Food Safety Training

3.6

 All foods must be stored in appropriate containers, covered and dated.  Store raw meat and chicken in designated raw meat only containers which must never be used for ready to eat foods  Store fresh shell eggs at the bottom of the fridge below other items  Never probe raw meat- always use an internal thermometer for raw meat only fridges  Do not store foods on the floor in the walk in fridge

EXPLAIN TO TEAM: It is important that the fridges be adequately cleaned, defrosted and the cleaning schedules reflect the standards found.  Thoroughly clean fridges at least weekly or more often if they appear dirty.  Sanitise all hand contact points and fridge seals through the day and whenever they appear dirty  Defrost fridges as required (if not automatic) and ensure that the air intake grilles are free from grease, dirt and dust  Also show them the refrigerated storage section of the food safety policy which sets out the dos and don’ts in an easy to read format. LETS DISCUSS WHAT WE SHOULD DO IF THINGS GO WRONG: An end of session check must be done to ensure all food is stored correctly, is being rotated and is date labelled as per the date coding policy. The Manager must check all fridges regularly and record weekly to ensure that food is being stored and labelled correctly. ASK QUESTION TO GROUP: What must you do if you find food past its use by or day dot date? CONFIRM CORRECT ANSWER :  It must be discarded ASK QUESTION TO GROUP: What must you do if a fridge is found to be operating above the maximum temperature? CONFIRM CORRECT ANSWER:  Refer to the Fridge Temperature Record Monitoring Decision Tree and discuss the actions required which will include -Inform your manager who will call an engineer. The food must be moved to another fridge. If the food is above 8 o C it must be discarded These actions must be recorded in the Fridge and Freezer Temperature Record Conclude the training session by discussing and reviewing your own refrigerated storage systems and standards and who is to be responsible for checking and recording. Reorganise storage where required to ensure that the policy is met Complete a temperature check and complete the records required with the delegate. Manager to record the training

Safety Assurance March 2016

Food Safety 3.6