Stepping into Management Knowledge

Food Safety Training

3.9

REDUCING THE RISK OF CROSS CONTAMINATION ASK QUESTION TO GROUP: What must you do if food has not defrosted fully? CONFIRM THE ANSWER:  The food must be left longer to defrost. Trainer to explain - Foods should be thoroughly defrosted before cooking unless cooking instructions clearly state “cook from frozen” ASK QUESTION TO GROUP: What temperature must the defrosted food be prior to use? ASK QUESTION TO GROUP: Where should food be defrosted? CONFIRM THE ANSWER:  All food should be defrosted in a fridge, placed on a suitable tray or container covered and day dotted according to the Date Coding policy.  Raw meat and Chicken must be stored in designated raw meat only containers ASK QUESTION TO GROUP: How do we ensure that food taken from the freezer and defrosted in the fridge is used within a safe period of time? CONFIRM THE ANSWER:  Always day dot the product following the date Coding Policy ASK QUESTION TO GROUP: What should you do with any food items that are being defrosted at ambient (room) temperature? CONFIRM THE ANSWER:  Discard any foods defrosted at room temperature and record actions taken. Note to trainer: If you identify that any of the group does not know how to use the “Day Dot” procedure properly, take them through the “HOW TO LABEL YOUR FOOD CORRECTLY” training short]. INFORM STAFF: It is important to record the temperatures of the fridges in the Fridge and Freezer Temperature record to prove that they have been operating at a safe temperature all the time, in case we have any complaints. CONFIRM THE ANSWER:  Between 0 o C and 5 o C

Ensure the Group know how to correctly complete the Fridges and Freezer Temperature Log.

The Manager must check regularly that defrosting procedures are followed and record a check weekly. Conclude the training session by discussing and reviewing your own defrosting

Safety Assurance March 2016

Food Safety 3.9