Stepping into Management Knowledge

Food Safety Training

3.25

 Clean sanitised knife and clean sanitised board  Regular hand washing. Don’t use hands to put lemon in the drink use sanitised tongs Regular hand washing after handling dirty glasses  Jewellery policy compliance. Prep area clear

 Cross contamination via knives & chopping board  Cross contamination by food preparer

 Foreign Body contamination

ASK QUESTION TO GROUP: What does “HACCP” stands for? CONFIRM CORRECT ANSWER:  Hazard Analysis Critical Control Point ASK QUESTION TO GROUP: In most cases the HACCP has already been considered and included at every step in one of our documents, which one? CONFIRM CORRECT ANSWER:  Cook Book ASK QUESTION TO GROUP: What are the three categories of food hazards? CONFIRM CORRECT ANSWER:  Biological, Chemical, Physical ASK QUESTION TO GROUP: What is meant by “Critical Control Points”? CONFIRM CORRECT ANSWER:  The points in the food process where it is essential that the hazard is reduced or eliminated ASK QUESTION TO GROUP: How do we document that temperature controls are carried out? CONFIRM CORRECT ANSWER:  Business records ASK QUESTION TO GROUP: Where in the various processes from checking food deliveries to service to our guests do we have a role to play in ensuring HACCP principals are maintained? CONFIRM CORRECT ANSWER:  At every stage

Manager to ensure all team members are trained in the principles of HACCP Manager to record the training

Safety Assurance March 2016

Food safety 3.25