Cross-contamination

Safe method:
Personal hygiene
It is vital for staff to follow good personal hygiene
practices to help prevent bacteria from spreading to food.

Safety point Why? How do you do this?

Staff should always wash their hands Handwashing is one of the best ways Are all staff trained to wash their
before preparing food. (See the ‘Clear to prevent harmful bacteria from hands before preparing food?
and clean as you go’ method in the spreading. Yes
Cleaning section.)

All staff should wear clean clothes when Clothes can bring dirt and bacteria into Do your staff wear clean work
working with food. Ideally, they should food preparation areas. Wearing clean clothes?
change into clean work clothes before clothes helps to prevent this. Yes
starting work and not wear these clothes
outside food preparation areas. Do your staff change clothes
before starting work?
Ideally, work clothes should be long- This prevents skin from touching food Yes
sleeved and light-coloured (to show and helps to stop hairs, fibres and the
the dirt) with no external pockets. contents of pockets (which can carry Describe your staff’s work
bacteria) getting into food. clothes here:

It is a good idea for staff to wear clean or Aprons help to stop dirt and bacteria What type of aprons do you use?
disposable aprons over their work clothes, from getting onto work clothes and
especially when working with raw they can be removed easily for
meat/poultry or eggs. washing, or thrown away if disposable.

Which tasks do you use them for?

It is good practice If hair is not tied Do staff keep hair tied back?
for staff to keep back or covered, Yes
hair tied back it is more likely
and wear a hat to fall into food
or hairnet when and staff are Do staff wear hats or hairnets
preparing food. more likely to when preparing food?
touch their hair. Yes

Staff should not wear watches or Watches and jewellery can collect and Do your staff take off watches and
jewellery when preparing food spread dirt and harmful bacteria, or fall jewellery before preparing food?
(except a wedding band). in the food. Yes

Staff should not touch their face and hair, Hands can easily spread harmful bacteria Are staff trained not to do
smoke, eat or chew gum while preparing from the skin, hair, nose or mouth onto these things?
food. food. Yes
Fitness for work
Safety point Why?
Staff should be ‘fit for work’ at all times. This means that People who are not ‘fit for work’ could spread harmful
they must not be suffering from, or carrying, an illness or bacteria to food.
disease that could cause a problem with food safety.

Any member of staff who has diarrhoea and/or vomiting People suffering from these symptoms often carry harmful
should report it to their manager immediately and either bacteria on their hands and can spread them
stay at home or go home straight away. to food or equipment they touch.

Staff should not return to work until they have had no Even if the diarrhoea and vomiting has stopped, someone
symptoms for 48 hours. can still carry harmful bacteria for 48 hours afterwards.

Staff should not come into food preparation areas if Harmful bacteria can easily spread from one person to
someone they live with is suffering from diarrhoea another. So staff could bring bacteria in, even if they
and/or vomiting. do not have symptoms.

Cuts and sores should be completely covered with a This is to prevent bacteria from the cut or sore spreading
brightly coloured waterproof dressing. to food.

What to do if things go wrong How to stop this happening again

• If staff are not ‘fit for work’, move them out of food • Train staff again on this safe method.
preparation areas or send them home. • Improve staff supervision.
• Cook or reheat affected foods to kill any harmful
bacteria, if appropriate. If you can’t do this, throw
it away.

Diary
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Manage it Why? How do you do this?

Make sure that all staff This is so they understand how some types of Make a note in your diary of
understand the importance illness can affect the safety of food and that when you have trained staff
of being ‘fit for work’. they must tell their manager if they on this safe method.
have these types of illness.

It is a good idea to have a Clothes could be a source of bacteria Where do staff change and store
separate area where staff can if they are left lying around. their outdoor clothes?
change and store their outdoor
clothes.

It is good practice to keep a Anyone entering the kitchen can bring Where do you keep clean
clean set of work clothes or in bacteria on their clothes. uniforms/disposable aprons?
disposable aprons for visitors.

CC2/09-05
Safe method:
Cloths
Cloths can be one of the top causes of cross-contamination
in the kitchen. It is essential to use them safely to prevent
bacteria from spreading.

Safety point Why?

Use single-use cloths wherever possible, and throw This will make sure that any bacteria picked
them away after each task. up by the cloth will not be spread.

Always use a new or freshly cleaned cloth to wipe It is especially important to protect ready-to-eat
work surfaces, equipment or utensils that will be used food from bacteria. This is because the food will
with ready-to-eat food. not be cooked, so any bacteria on the food will
not be killed.

Take away re-usable cloths for thorough washing Raw meat/poultry and eggs are more likely to contain
after using them with raw meat/poultry, eggs or harmful bacteria than other foods. The soil on
raw vegetables – and surfaces that have touched vegetables can also contain harmful bacteria.
these foods.

If using re-usable cloths, make sure they are thoroughly Using dirty cloths can spread bacteria very easily.
washed, disinfected and dried between tasks (not just
when they look dirty).

Ideally, wash cloths in a washing machine on a A hot wash cycle will clean the cloths thoroughly and
hot cycle. kill bacteria (disinfect).

If you wash and disinfect cloths by hand, make sure If food or dirt is still on the cloths, this will
all the food and dirt has been removed before you prevent the disinfection process from being
disinfect them. Use hot water to disinfect the cloths. effective, so harmful bacteria might not be killed.

How do you do this?

How do you clean re-usable cloths?
Different cloths for different jobs
Jobs The best cloth Do you If not, what do you do?
for the job do this?
Holding hot items Yes
(e.g. oven trays) – use
tea towel or chef’s cloth

Washing up dishes – Yes

use a dish cloth

Use single-use cloths or

paper towels for the
following jobs:

Wiping surfaces Yes

Picture to come

Mopping up spills Yes

Wiping hands Yes

Wiping sides of Yes

dishes before serving

Drying ingredients Yes

What to do if things go wrong How to stop this happening again

• If you notice dirty cloths in the kitchen, remove • Consider using single-use cloths if you are not
them for cleaning immediately or throw them away. using them already.
• If you think your staff have used a dirty cloth, wash, • Increase your supply of single-use/clean cloths.
disinfect and dry any equipment, work surfaces or • Train staff again on this safe method.
utensils it has touched.
• Improve supervision.

Diary
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Manage it Why? How do you do this?

Have a special place in the kitchen This is to prevent them being Where do
for dirty re-usable cloths. re-used before they have staff put dirty
been washed. re-usable
cloths?

Always keep a good supply Staff are more likely to use Where do you
of single-use/clean cloths in clean cloths if plenty are keep new/
your kitchen. available. clean cloths?

CC3/09-05
Safe method:
Separating foods
Separating raw and ready-to-eat foods is essential
to prevent harmful bacteria from spreading.

Safety point Why? How do you do this?

Delivery
Plan delivery times so that, if This helps to prevent harmful When do deliveries come?
possible, raw meat/poultry arrive bacteria spreading from raw
at different times to other foods. meat/poultry to other foods.
Unload deliveries in a clean, This will prevent dirty outer
separate area. Remove outer packaging or leaks from deliveries
packaging and throw it away. from spreading bacteria.
Make a note in your diary.

Defrosting
Keep foods that are defrosting in When foods are defrosting, the Where do you defrost foods?
the fridge in a covered container, liquid that comes out can contain
below ready-to-eat foods, or in harmful bacteria, which could
a separate area of the kitchen spread to other foods.
away from other foods.
(See the ‘Defrosting’ method
in the Chilling section.)

Storage
Store raw and ready-to-eat foods This helps to prevent harmful How do you make sure raw and
separately. If they are in the same bacteria spreading from raw ready-to-eat foods are stored separately?
fridge, store raw meat/poultry foods to ready-to-eat foods.
below ready-to-eat foods.
Cover cooked foods and other
ready-to-eat foods.
Safety point Why? How do you do this?
Preparation
Prepare raw meat/poultry and This helps to prevent harmful How do you separate raw meat/poultry
other foods in different areas. bacteria spreading from one and other foods during preparation?
If this is not possible, separate food to another.
by preparing them at different
Harmful bacteria from raw
times and clean thoroughly
meat/poultry can spread
between tasks.
from chopping boards and
Never use the same chopping knives to other foods.
board or knives for preparing
raw meat/poultry and for
ready-to-eat food (unless they
have been thoroughly cleaned
and disinfected in between).

Cooking e.g. grill, barbecue

When you add raw meat products, Bacteria could spread from the How do you keep raw meat separate
make sure they do not touch or raw meat to the other food from food already cooking?
drip onto the food already and stop it being safe to eat.
cooking.

Think twice!
Covering foods
It is important to keep food covered to help protect it from harmful bacteria. This is especially important
for cooked food and other ready-to-eat food. Suggested food coverings include kitchen foil, cling film,
plastic boxes with lids (food grade) or freezer bags.
When you are covering food:
• Check the manufacturer’s instructions to see if the covering is suitable for what you are using it for.
• Always make sure that the food is properly covered.
• Take care not to let the covering fall into foods.
• Never re-use foil, cling film or freezer bags.
• Make sure that plastic boxes are washed, disinfected and dried between uses.

What to do if things go wrong How to stop this happening again

• If you think that ready-to-eat food has not been • Re-organise delivery times, storage and food
kept separate from raw meat/poultry, cook or preparation to make it easier to keep food separate.
reheat it, if appropriate. If this is not possible, • Make sure you have enough storage space
throw away the food. and it is well organised.
• If equipment/surfaces/utensils have been touched • Train staff again on this safe method.
by raw meat/poultry wash, disinfect and dry them
• Improve staff supervision.
to prevent harmful bacteria from spreading.

Diary
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CC4/09-05
Safe method:
Pest control
Effective pest control is essential to keep pests out of your
premises and prevent them from spreading harmful bacteria.

Safety point Why? How do you do this?

Check your premises regularly Pests carry harmful bacteria. When do you check for pests?
for signs of pests.

One option is to employ a pest

control contractor. See the ‘Suppliers
and contractors’ safe method in the
Management section.

Check deliveries thoroughly for Pests could come into your How do you check deliveries?
signs of pests. Do not accept a premises in a delivery.
delivery if it shows signs of pests.

Keep external areas tidy and free Weeds and rubbish can attract How often do you check
from weeds. Make sure bins have pests and provide them with external areas?
close-fitting lids. food and shelter.

Type of pest Signs of pests

Rodents Small footprints in dust, droppings,
holes in walls and doors, nests,
gnawed goods or packaging, grease
or smear marks

Flies and flying insects Bodies of insects, live insects, excreta

(small splashes/smears on surfaces),
webbing, nests, droning or buzzing,
maggots and pupae
Type of pest Signs of pests
Cockroaches Eggs and egg cases, moulted ‘skins’,
the insects themselves, droppings

Ants Small piles of sand or soil, the insects

themselves, flying ants on hot days

Birds Feathers, droppings, nests, noise,

the birds themselves

What to do if things go wrong How to stop this happening again

If you see signs of a pest infestation, call a pest • Make your pest checks more frequent.
contractor immediately. Write the emergency • Improve staff training on recognising signs of pests
telephone number here: and encourage them to report problems immediately.
• If you have persistent problems with pests, consider
employing a pest contractor, if you do not have
If you think any equipment, surfaces or utensils one already.
have been touched by pests, they should be washed,
disinfected and dried to stop harmful bacteria
from spreading.
If you think food has been touched by pests
in any way, throw it away.

Diary
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Think twice!
Never let pest control bait/chemicals come into contact with food, packaging, equipment or surfaces,
because they are likely to be poisonous to people.

Manage it
• Make sure that checks for pests are carried out regularly.
• Put reminders of when to check for pests in your diary.
• If you have a pest contractor, keep a record of their visits in your diary, as well as any feedback or action points.

CC5/09-05
Safe method:
Maintenance
Effective maintenance is essential to allow
you to clean properly and keep pests out.

Safety point Why?

Repair structural damage as Structural damage can make your
soon as it happens e.g. premises harder to clean and can
damp/chipped plaster, broken attract pests.
tiles, holes in walls or windows.

Check extractor fans and This is to make sure the fans and
filters regularly to make sure filters can do their job properly.
they are working properly and
are free from grease and dirt.

Replace chopping boards that Dirt and harmful bacteria can

are scratched, pitted or scored. collect in any areas where the
board is not smooth.

Repair or replace any Dirt and harmful bacteria can collect

equipment or utensils that are in damaged equipment/utensils.
damaged or have loose parts. Loose parts may fall into food.

Throw away any cracked or Dirt and harmful bacteria can collect
chipped dishes and other in cracks or chips.
tableware.

Make sure your cooking, If it does not work properly, food

hot holding and chilling may not be kept safe.
equipment is well maintained
and working properly.

Temperature probes should If your probe is not accurate, then

be checked regularly to it will not give a reliable measure of
make sure their readings whether food is at a safe temperature.
are accurate. (See the ‘Prove it’ safe method in the
Management section.)
What to do if things go wrong How to stop this happening again
• If you think that equipment might not be working • Make your maintenance checks more frequent.
properly, check it straight away. Do not wait until • Encourage staff to report any structural damage
it has broken down. Check that staff are using the or problems with equipment, so you know about
equipment properly. problems early.
• Look at the manufacturer’s instructions to see • Train staff again on this safe method.
if there is a troubleshooting section.
• Improve staff supervision.
• Contact the equipment manufacturer or your
maintenance contractor, if you have one.
• Use alternative equipment until the fault has
been corrected.

Diary
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Manage it How do you do this?

• Check your premises regularly for any structural Do you do this? Yes Write any details here:
damage or problems with equipment.
• Put problems right as soon as possible, before
they get worse or affect food safety.
• Put reminders in your diary of maintenance checks
and make a note of any repairs you make.

CC6/09-05
Safe method:
Food allergies
It is important to know what to do if you serve a
customer who has a food allergy, because these
allergies can be life-threatening.

Safety point Why?

If someone asks if a dish contains a certain food, check If someone has a severe allergy, they can react
all the ingredients in the dish (and what they contain), to even a tiny amount of the food they are
as well as what you use to cook the dish, thicken a sauce sensitive to.
and to make a garnish or salad dressing. Never guess.

Keep a copy of the ingredient information of any This is so you can check what is in them.
ready-made foods you use.

When you have been asked to prepare a dish that This is to prevent small amounts of the food that a
doesn’t contain a certain food, make sure work surfaces person is allergic to getting into the dish accidentally.
and equipment have been thoroughly cleaned first.
Make sure staff wash their hands thoroughly before
preparing the dish.

Give detailed information in the name or description This allows people with food allergies to spot
of dishes on the menu, especially if they include the that dishes contain certain foods.
foods listed below, e.g. chocolate and almond slice,
sesame oil dressing. Remember to update the menu
when recipes change.

Type of food What to look out for

Peanuts Peanuts, also called groundnuts, are found in many foods, including
sauces, cakes and desserts. They are common in Thai and Indonesian
dishes. Watch out for peanut flour and groundnut oil too.

Nuts People with nut allergy can react to many types of nut, including walnuts,
almonds, hazelnuts, Brazil nuts, cashews and pecans. Nuts are found in
many foods, including sauces, desserts, crackers, bread and ice cream.
Watch out for nut oils, marzipan and ground almonds too.

Milk People with milk allergy need to avoid foods containing milk, yoghurt,
cream, cheese, butter and other milk products. Watch out for dishes
glazed with milk and ready-made products containing milk powder.

Eggs Eggs are used in many foods including cakes, mousses, sauces, pasta and
quiche. Sometimes egg is used to bind meat products, such as burgers.
Watch out for dressings containing mayonnaise and dishes brushed
with egg.

Fish Some types of fish, especially anchovies, are used in salad dressings,
sauces, relishes and on pizzas. Fish sauce is commonly used in Thai
dishes.
Type of food What to look for
Shellfish People who are allergic to shellfish need to avoid all types, including
scampi, prawns, mussels and crab. Watch out for shrimp paste and
oyster sauce in Chinese and Thai dishes.

Soya Soya comes in different forms, for example, tofu (or beancurd), soya
flour and textured soya protein. It is found in many foods, including
ice cream, sauces, desserts, meat products and vegetarian products
such as ‘veggie burgers’.

Gluten People who have gluten intolerance (also called Coeliac disease) need
to avoid cereals such as wheat, rye and barley, and foods made from
these. Wheat flour is used in many foods such as bread, pasta, cakes,
pastry and meat products. Watch out for soups and sauces thickened
with flour, foods that are dusted with flour before cooking, batter
and breadcrumbs.

Sesame Sesame seeds are often used on bread and breadsticks. Sesame paste
seeds (tahini) is used in some Greek and Turkish dishes, including houmous.
Watch out for sesame oil used for cooking or in dressings.

What to do if things go wrong How to stop this happening again

If you think a customer is having a severe • Make sure that all your staff understand how
allergic reaction: important it is to check all the contents of a
• Do not move them. dish if they are asked by someone who has
a food allergy.
• Ring 999 and ask for an ambulance with
a paramedic straight away. • Make sure you are keeping ingredient information
for all ready-made products and that staff know
• Explain that your customer could have anaphylaxis
to check this.
(pronounced ‘anna-fill-axis’).
• Review the way that staff prepare a dish for
• Send someone outside to wait for the ambulance.
someone with a food allergy – are they cleaning
effectively first and using clean equipment?
• Improve the descriptions on your menu.
• Train staff again on this safe method.
• Improve supervision.

Diary
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CC7/09-05
Safe method:
Physical and chemical contamination
It is very important to prevent objects
and chemicals getting into food.

Safety point Why?

Follow the manufacturer’s This is to prevent these chemicals
instructions on how to use getting into food.
and store cleaning chemicals.

Keep food covered. This helps to stop things falling

into the food.

Make sure you control pests This is to stop insects, droppings etc. getting into food, as well as
effectively. (See the ‘Pest preventing the spread of bacteria.
control’ safe method.)

Make sure that any chemicals you This is to prevent these chemicals getting into food.
use to control pests are used and
stored in the correct way.

Always clear and clean as you go and Keeping surfaces clear and clean
take care to throw away packaging, will help prevent chemicals and
string etc. as soon as you remove it. objects getting into food, as well
(See the ‘Clear and clean as you go’ as preventing the spread
safe method in the Cleaning section.) of bacteria.

Repair or replace any equipment or Loose parts may get into food
utensils that are damaged or have by accident.
loose parts.

It is a good idea to have a rule This helps to prevent broken glass getting into food.
of no glass in the kitchen.
What to do if things go wrong How to stop this happening again
• If chemicals or objects, such as glass or insects, • Review how you use and store chemicals
get into food, throw the food away. in your business.
• If you find pests or signs of pests, take action • Review how you control pests.
immediately. (See the ‘Pest control’ safe method.) • Train staff again on this safe method.
• If you find objects in food that has been delivered, • Improve staff supervision.
reject the delivery, if possible, and contact your
supplier immediately.

Diary
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Think twice!
When you clean work surfaces, make sure that any cleaning chemicals you use are suitable for surfaces
touched by food.

CC8/09-05
CC1/09-05
Cleaning
Safe method:
Cleaning effectively
Effective cleaning is essential to get rid of
harmful bacteria and stop them spreading.

Safety point Why?

Follow the manufacturer’s instructions This is important to make sure that chemicals work effectively.
on how to use cleaning chemicals.

If you have manufacturer’s cleaning The instructions will tell you how
instructions for a piece of equipment, to clean this particular piece of
follow these. equipment thoroughly.

Wash work surfaces and equipment This will help prevent dirt and bacteria
thoroughly between tasks. Wash and spreading onto other foods from the
disinfect them after preparing raw surface or equipment.
meat/poultry or eggs. See the ‘Clear
and clean as you go’ safe method.

High-priority cleaning
Regularly wash/wipe and disinfect all It is important to keep these clean to
the items people touch frequently, prevent dirt and bacteria being spread
such as work surfaces, sinks, taps, door to people’s hands.
handles, switches and can openers.
Where possible, allow these to dry Drying naturally helps prevent bacteria
naturally at the end of each day/shift. being spread back to these items on a
towel/cloth used for drying.

Wash and disinfect fridges regularly To clean a fridge thoroughly, you should
at a time when they do not contain take out all the food and keep it cold
much food. Transfer food to another somewhere else. If food is left out at
fridge or a safe cold area and keep room temperature, bacteria could grow.
it covered.

Pay special attention to how often These can be more difficult to clean,
you clean pieces of equipment that but it is important to clean equipment
have moving parts. properly to stop bacteria and dirt
building up.

Wash dishwasher-proof utensils, Dishwashers wash items thoroughly

equipment and removable parts in a at a high temperature so this is a
dishwasher, if possible. If you do not good way to clean equipment and
have a dishwasher, clean, disinfect and kill bacteria (disinfect).
dry all equipment thoroughly.
Other cleaning
Safety point Why?
Items that do not touch food are This prevents dirt and bacteria
not as high a priority but they should building up in the kitchen.
still be cleaned effectively. Examples
include dry storage areas, floors
and microwaves.

For equipment or areas that are Contract cleaners have special

hard to clean, you may wish to equipment and experience of
employ a contract cleaner. more difficult cleaning.

Think twice!
When you are cleaning, remember to move food out of the way, or cover it. This is to prevent dirt,
bacteria or cleaning chemicals from getting onto food.

Manage it Why? How do you do this?

Make sure you have an appropriate This is to make sure that staff Cleaning schedule completed?
cleaning schedule. (See the ‘Your know what to clean, when Yes
cleaning schedule’ safe method.) and how.

Make sure you always have Staff are more likely to clean Chemicals, materials, equipment
a good supply of cleaning chemicals, properly if the right cleaning used:
materials and equipment. It can be chemicals, materials and
helpful to put a reminder in your equipment are available.
diary of when you should buy more.

What to do if things go wrong How to stop this happening again

• If you find that any item in your kitchen is • Review your cleaning schedule, including
not properly clean, wash and disinfect it how you clean and how often.
and allow it to dry. • Make sure your cleaning chemicals, materials
and equipment are suitable for the tasks you
use them for and are being used correctly.
• Train staff again on this safe method.
• Improve staff supervision.

Diary
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CL2/09-05
Safe method:
Clear and clean as you go
Keeping your kitchen clear and clean makes it safer.

Safety point Why?

Take off outer packaging Outer packaging could have touched dirty floors etc. when it has been
and throw it away before you stored or transported before.
bring food into the kitchen
or storeroom.

Take extra care with how you Packaging and food waste from
throw away packaging and food these foods are more likely to
waste from raw meat/poultry spread harmful bacteria to food
and eggs. and surfaces.

Clear away small kitchen Work surfaces are easier to keep

equipment as soon as possible clean when they are not cluttered.
and put it in the cleaning area. It is also important to clear away
used equipment to prevent bacteria
spreading from it to surfaces
or food.

Wash or wipe away spills as soon This stops dirt building up and helps
as they happen. Disinfect work prevent bacteria from spreading.
surfaces after wiping up spills
from raw meat/poultry or eggs.

Wash work surfaces thoroughly This will help prevent dirt and
between tasks. Use a new cloth bacteria spreading onto other
(or one that has been washed foods from the surface. A dirty
and disinfected) to clean work cloth could spread bacteria to
surfaces before preparing the surface.
ready-to-eat food.

Handwashing
Safety point Why?
Make sure that all staff who work with food Harmful bacteria can spread very easily from
wash their hands properly: people’s hands to food, work surfaces, equipment etc.
• when entering the kitchen e.g. after a break Effective handwashing helps to prevent this.
or going to the toilet
• before touching ready-to-eat foods
• after touching raw meat/poultry and eggs
Washing hands effectively
Step 1: Step 4:
Wet your hands Rub in between each of
thoroughly under warm your fingers on both hands
running water and squirt and round your thumbs.
liquid soap onto the palm
of one hand.

Step 2: Step 5:
Rub your hands together Rinse off the soap with
to make a lather. clean water.

Step 3: Step 6:
Rub the palm of one Dry hands thoroughly
hand along the back of on a disposable towel. Turn
the other and along the off the tap with
fingers. Then repeat with the towel and then
the other hand. throw the towel away.

Manage it
‘Clear and clean as you go’ is the recommended way of keeping your kitchen clean as you work.
Do you do this? Yes No
If you answered ‘no’, what do you do instead?

What to do if things go wrong How to stop this happening again

• If you think a member of staff has not washed their • Make sure that hand basins are convenient with
hands, make sure they wash them straight away and plenty of soap and disposable towels.
emphasise how important it is to wash their hands • Review your clearing and cleaning practices.
when working with food.
• Review staffing levels.
• If you find that work surfaces or equipment are not
• Consider changing the order/timing of tasks to
properly clean, wash, disinfect and dry them before
make it easier to keep surfaces clear and clean.
using them to prepare food.
• Train staff again on this safe method.
• If you find any packaging or waste lying around,
throw it away immediately and then clean the • Improve staff supervision.
work surface thoroughly.

Diary
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CL3/09-05
Safe method:
Your cleaning schedule
A cleaning schedule is a useful tool to help
you clean effectively in your business.

What to do
You can use the cleaning schedule supplied in the diary to write down how you clean in your business.
This safe method should help you do this.
Alternatively, you may already have a cleaning schedule. If so, you can continue to use it, but it is a good idea to
look at this safe method and review your schedule to make sure that it covers the right things.
It is important to write down how you do your cleaning, so you can show what you do. It is also useful for staff
to be able to check how they should clean things, so you may wish to put your cleaning schedule on the wall.

Safety point How do you do this?

Walk through your premises and You may find it helpful to go through the following examples:
make a list of everything that
needs cleaning. High-priority cleaning
Items that come into contact with food
• Work surfaces and chopping boards
• Equipment e.g. knives
• Fridges
• Equipment with moving parts e.g. food mixers, slicers and processors
• Sinks and soap dispensers
• Re-usable cloths and work clothes
• Ice machines
Frequently touched items
• Rubbish bins, broom and mop handles
• Door handles, taps, switches and controls
• Can openers, telephones
Other cleaning
• Floors, walls, ceilings
• Storage areas and freezers
• Waste areas and drains
• Microwaves, ovens, dishwashers, hot-holding and display cabinets
• Self-service and staff areas

For each item, or group of items, Include details on:

write down what you do on your • how you clean the item(s)
cleaning schedule.
• what chemicals you use
• what equipment you use
• how often you clean the item(s)

Review your schedule regularly Train staff on the cleaning schedule, so they know what they have
and check that all cleaning is to do, and when. Supervise cleaning.
being done properly.
Example of a cleaning schedule
Fill in details of all the items you clean

Item Frequency of cleaning Precautions Method of cleaning

e.g. wear gloves
Every shift or goggles
After use

Weekly

Other
Daily

Work 1. Remove any obvious food and dirt.

X

surface 2. Wash the surface with hot soapy water (diluted

detergent) to remove grease and any other food
and dirt.
3. Rinse with clean water to remove the detergent

E
and loosened food and dirt.

L
4. Apply a disinfectant. Make sure it is left on for
the minimum ‘contact time’.

P
5. Rinse with clean water to remove the disinfectant.
6. Leave to dry naturally or use a clean

M
disposable cloth.

A
Ice 1. Turn off power supply, disconnect lead.
X

machine 2. Wash inside ice machine with hot, soapy water

X
and rinse with clean water.

E
3. Apply disinfectant, following the manufacturer’s
instructions and rinse.
4. Pay particular attention to corners, drainage
grilles, seals and ceilings.
5. Wash and disinfect the outside of the machine
and handle.
6. Leave to dry before switching back on.

Slicing Trained staff 1. Turn off power supply, disconnect lead.

X

machine members only. 2. Scrape off food and rinse.

Use blade guard
and gloves. 3. Take apart and wash thoroughly in hot water
and detergent.
4. Spray with disinfectant.
5. Leave to dry or use a clean disposable cloth.

Cleaning terms Disinfectant

A chemical that kills bacteria. Check that surfaces are clean
Detergent
of grease, dirt and food before you use a disinfectant.
A chemical (e.g. washing-up liquid) used to remove grease,
dirt and food. Contact time
This is how long a cleaning chemical needs to be left on
Dilution rate
the item you are cleaning. It is important to follow the
Most cleaning chemicals are concentrated, so you need
manufacturer’s instructions on contact time for the
to add water to dilute them before they can be used. It is
chemical to work effectively.
important to follow the manufacturer’s instructions on how
much water to use with the chemical. This is the ‘dilution Sanitiser
rate’. If you add too much or too little water, then the A two-in-one product that acts as a detergent and a
cleaning chemical might not work effectively. disinfectant. If you use a sanitiser, make sure you
follow the instructions.
CL4/09-05
CL1/09-05
Chilling
Safe method:
Chilled storage and
displaying chilled food
Harmful bacteria can grow in food that is not chilled properly.

Safety point Why? How do you do this?

Certain foods need to be kept chilled If these types of Do you check regularly If not, what do you do?
to keep them safe e.g. food are not kept that these types of
• food with a ‘use by’ date cold enough harmful food are kept chilled?
bacteria could grow. Yes
• food that says ‘keep
refrigerated’ on the label
• food you have cooked and
will not serve immediately
• ready-to-eat food such as
salads and desserts

Make sure that you do not Food with ‘use How do you keep track
use food after its ‘use by’ date. by’ dates, cooked of when food should be
dishes and other used or thrown away?
For dishes you have prepared
ready-to-eat foods
or cooked, it is a good idea to
have a limited shelf
use stickers, or another method
life. If you keep
of labelling, to keep track of
them too long
when food should be used
they might not
or thrown away.
be safe to eat.

Follow the manufacturer’s It is important Do you follow If not, what do you do?
instructions on how to use to use equipment the manufacturer’s
fridges and chilled display properly to make instructions for
equipment. sure food is kept using your:
cold enough.
Fridge?
Chilled display unit?

• Pre-cool the display unit before It is important to What do you do to

you put chilled food in it. keep chilled food make sure chilled food
• Only display as much food cold while it is on is displayed safely?
as you think you will need. display to prevent
harmful bacteria
• Display food for the
from growing in
shortest time possible.
the food.
You could also:
• Use a ‘dummy’ portion for
display (which will not be eaten).
• Use photographs to show
customers what the food
looks like.
Check it How do you do this?
Remember that chilled food must be kept at 8°C or How do you check the temperature of
below. To achieve this, it is recommended that fridges chilling equipment?
and chilled display equipment should be set at 5°C Digital display Fridge thermometer
or below.
If you do not do this, what do you do?
You should check the temperature of your chilling
equipment at least once a day starting with your
opening checks (see the ‘Opening and closing checks’
safe method in the Management section).

Prove it
If you would like extra reassurance that your chilling equipment is working effectively, you can use a temperature
probe to check food as a one-off test to prove that your method keeps food at a safe temperature. (See the
‘Prove it’ safe method in the Management section for advice on using probes safely.)

What to do if things go wrong How to stop this happening again

• If your fridge or display equipment breaks down, • Review your chilled display method and see if
use other equipment, or move the food to a you can make it safer (using the front of this sheet).
cold area. • Train staff again on this safe method.
• If the food has not been kept chilled for a long • Improve staff supervision.
period (including overnight), re-cook it, if appropriate,
• If you have frequent problems with your chilling
or throw it away.
equipment, consider whether it is suitable for your
Remember that some foods need extra care. business. Generally, commercial equipment will be
See the safe method ‘Foods that need extra care’ more suitable for catering.
in the Cooking section.

Diary
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CH2/09-05
Safe method:
Chilling down hot food
Harmful bacteria can grow in food that
is not chilled down as quickly as possible.

Safety point Why?

If you have cooked food that you will not serve Harmful bacteria can grow in food that
immediately, chill it down as quickly as possible is left to chill slowly.
and then put it in the fridge.

Avoid cooking large quantities of food in advance, Large quantities of food are more difficult
unless you need to. to chill down quickly, especially solid food.

Options for chilling Tick

down food (You can Why? if you
use one or more of these) do this
Divide food into smaller portions. Smaller
amounts of
food chill down
more quickly.

Cover pans of hot food and stand The cold water

them in cold water. makes the
contents of
the pans chill
more quickly.

Stir food regularly while Stirring helps

it is chilling down. food chill more
evenly.

Cover hot food and move it Food will chill

to a colder area (e.g. a larder). more quickly in
a colder place.

If you have a ‘cool’ setting Some ovens have a ‘cool’ setting, which can help to
on your oven, use it to chill chill down food by increasing the air flow around it.
down food. (The oven should be cool first.)

Use a blast chiller to chill A blast chiller is specially designed to chill down hot foods
down food. quickly and safely.

If you have another method of

chilling down hot food, write
the details here:
Think twice!
It is important to protect food from dirt and bacteria at all times (e.g. by covering and placing it in a
clean area), whatever chilling method you use.

Prove it
If you would like to compare different chilling options, try them out with the same food. You will only need to do
this once. When you have just cooked the food, use a probe to test its temperature. (See the ‘Prove it’ method in
the Management section for advice on using probes safely.) Then test the temperature again at regular intervals
to find out how fast the food is being chilled down. Repeat the process with different chilling options to find
out which is most effective.

What to do if things go wrong How to stop this happening again

• If food has not been chilled down safely, re-cook it, if • Review your chilling methods to make sure they
appropriate, or throw it away. are working properly. If appropriate, try out different
methods and choose the one that best meets
Remember that some foods need extra care.
your needs.
See the safe method ‘Foods that need extra care’
in the Cooking section. • Make sure you always allow enough time and
make portions small enough.
• Train staff again on this safe method.
• Improve staff supervision.
• If you chill down lots of hot food in your business
you may wish to consider using a blast chiller.

Diary
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CH3/09-05
Safe method:
Defrosting
Harmful bacteria can grow in food that
is not defrosted properly.

Safety point Why? How do you do this?

Food should be thoroughly If food is still frozen or partially Do you check food is
defrosted before cooking (unless frozen, it will take longer to cook. thoroughly defrosted
the manufacturer’s instructions tell before cooking?
The outside of the food could be
you to cook from frozen or you Yes
cooked, but the centre might not
have a proven safe method).
be, which means it could contain If not, what do you do?
harmful bacteria.

Options for defrosting food

1. Ideally, plan ahead to leave Putting food in the fridge will Do you use this method? Yes
enough time and space to keep it at a safe temperature How much time do you
defrost small amounts of while it is defrosting. allow for defrosting?
food in the fridge.

2. If you cannot defrost food in Cold water Do you use this method? Yes
the fridge, you could put it in will help to Which foods do you
a container with a lid and then speed up defrost in this way?
place it under cold running water. defrosting
without
allowing the
outside of
the food to
get too warm.

3. Or you could defrost food This is a fast way to defrost food. Do you use this method? Yes
in the microwave on the Which foods do you
‘defrost’ setting. defrost in this way?
Safety point Why? How do you do this?
4. You could also defrost food Foods will defrost quite quickly at Do you use this method? Yes
at room temperature. But foods room temperature, but harmful Which foods do you defrost
that will not be cooked or bacteria could grow in food if it gets in this way?
reheated after defrosting too warm while defrosting.
(e.g. cheesecake) should not
be left out at room temperature
for long periods of time.

5. If you have another method of defrosting, write the details here: Which foods do you defrost in
this way?

Think twice!
Keep meat/poultry separate from other food when it is defrosting, to prevent cross-contamination.

Check it Why? How do you do this?

When you The outside 1. Check for ice crystals in the
think food has may look food using your hand or a skewer.
defrosted, it defrosted but Do you use this check?
is important the inside could Yes
to check to still be frozen.
make sure. 2. With birds, check the joints
are flexible.
Do you use this check?
Yes

3. If you use another check, write the details here:

What to do if things go wrong How to stop this happening again

• If food has not fully defrosted, continue to defrost • Change your defrosting method and make it safer,
the food until no ice crystals are left. Test again e.g. defrost smaller amounts.
before cooking or reheating. • Make sure you allow enough time to defrost.
• Speed up the defrosting process e.g. by using cold • Train staff again on this safe method.
water or a microwave (see the front of this sheet).
• Improve staff supervision.
• Use an alternative menu item. If you do not have time
• If you defrost lots of food in your business you
to defrost for longer, replace the dish with a similar
may wish to consider creating extra fridge space
dish that is ready to serve.
or using a special defrosting cabinet.

Diary
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CH4/09-05
Safe method:
Freezing
It is important to take care when freezing
food and handle frozen food safely.

Safety point Why? How do you do this?

Put frozen food in If frozen food starts to defrost, harmful bacteria Is frozen food put in the freezer
the freezer as soon could grow. as soon as it is delivered?
as it is delivered. Yes No

If you are freezing The longer you Is fresh and cooked food put
fresh food, freeze wait before freezing in the freezer as soon as it
it as soon as it has food, the greater has been delivered, prepared,
been delivered the chance of or chilled down?
or prepared. harmful bacteria Yes No
growing. (See the
Freeze hot food
‘Chilling down hot
as soon as it has
food’ method.)
been properly
chilled down.

Divide food into Smaller portions Is food divided into smaller

smaller portions and will freeze (and portions to help it freeze better?
put it in containers defrost) more Yes No
or freezer bags quickly.
before freezing. Is frozen food stored in
The centre of containers or freezer bags?
larger portions
Yes No
takes longer to
freeze, allowing
harmful bacteria
to grow.
Using containers
and freezer bags
prevents cross-
contamination.

How do you do this?

If you answered ‘no’ to any of the above questions, write down what you do:
Think twice!
Once food has been defrosted, you should treat it like chilled food and either use it straight away or keep
it in the fridge before using it as soon as possible.

What to do if things go wrong How to stop this happening again

If you find that your freezer is not working properly, • Get your freezer mended or buy a new one.
you should do the following things:
• Have freezers serviced regularly and check that they
1. Food that is still frozen (i.e. hard and icy) should are working properly as part of your opening checks.
be moved to an alternative freezer straight away.
• Re-organise freezers so there is more space
If there is no alternative freezer, defrost food
and they are kept closed as much as possible.
using the ‘Defrosting’ safe method.
2. Food that has begun to defrost (i.e. starting • Train staff again on this safe method.
to get soft and/or with liquid coming out of it) • Increase staff supervision.
should be moved to a suitable place to continue
defrosting using the ‘Defrosting’ safe method.
3. Fully defrosted food (i.e. soft and warm) should
be cooked, if appropriate, to kill any harmful bacteria.
After cooking, use the food immediately or chill or
freeze it safely straight away. If this is not possible,
throw it away.
4. Food that has to be kept frozen (e.g. ice cream)
cannot be re-frozen once it has started to defrost.
You will have to use it immediately or throw it away.

Diary
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CH5/09-05
CH1/09-05
Cooking
Safe method:
Cooking safely
Thorough cooking kills harmful bacteria.

Safety point Why?

Where appropriate, follow the manufacturer’s cooking The manufacturer has tried and tested safe cooking
instructions for food products. methods specifically for its products.

Preheat equipment such as ovens and grills If you use equipment before it has preheated, food will
before cooking. take longer to cook. This means that recommended
cooking times in recipes or manufacturer’s instructions
might not be long enough.

Do not let raw food touch or drip onto cooked food Raw food can carry harmful bacteria, which could
e.g. when adding food to the grill/barbecue. spread onto cooked food and stop it being safe.

Seal the surface of whole cuts and whole joints of This will kill harmful bacteria on the surface of the
meat, such as beef, lamb and pork. meat. These types of meat can be served rare as
long as they are properly sealed.

Turn meat and poultry during cooking. This helps it cook more evenly.

Make sure liquid dishes, e.g. soups and sauces, This is to make sure the food is hot enough to cook
are simmering. it thoroughly and kill bacteria.

Stir liquid dishes frequently. This is to help make sure the food is the same
temperature all the way through, with no cold spots.
Check it – use these checks to tell if food is properly cooked.

Check that birds are cooked properly in the thickest The largest piece of meat in stews, curries etc. should
part of the leg. The meat should not be pink or red have a soft texture all the way through with no pink
and the juices should not have any pink or red in them. or red.

Check that processed meat products, such as sausages Check that combination dishes are piping hot
and burgers, are piping hot all the way through with no (steaming) in the centre. If you are cooking a large
pink or red in the centre. dish or batch, check in several places.

Check that liquid dishes bubble rapidly when you Check that all the surfaces of whole cuts of meat and
stir them. whole joints are fully sealed.

To check a rolled
joint, insert a
skewer into the
centre until juices
run out. The juices
should not have
Cut into the centre of fish, or by the bone if there is one, any pink or red
to check that the colour and texture has changed. Whole in them.
pieces of fish (e.g. tuna steaks) can be served ‘rare’ as long
as they have been fully seared on the outside.

What to do if things go wrong How to stop this happening again

• Cook the food for longer. • Repair or replace equipment.
• Speed up the cooking process, for example by • Review your cooking method. You might need
dividing the food into smaller quantities, or to increase the time or temperature, or use
using different equipment. different equipment.
• Train staff again on this safe method.
• Improve staff supervision.

Diary
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CK2/09-05
Safe method:
Foods that need extra care
Some foods need to be treated with extra
care to make sure they are safe to eat.

Remember that raw meat and poultry are often the main source of bacteria in the kitchen.
Follow the advice in the ‘Cooking safely’ method on how to cook these foods. You should
also take care with the following foods.

Safety point Why? How do you do this?

Eggs How do you handle eggs in
Cook eggs and foods containing Eggs can contain harmful bacteria. your business?
eggs thoroughly. If you cook them thoroughly this
kills any bacteria.

Use pasteurised egg (not ordinary Pasteurisation also kills bacteria,

eggs) in any food that will not be which is why pasteurised egg is
cooked, or only lightly cooked the safest option.
e.g. mayonnaise and mousse.

Do not use eggs after the ‘best

before’ date.

Shellfish How do you cook shellfish?

Shellfish such as prawns and
scallops will change in colour
and texture when they are cooked.
For example, prawns turn from
blue-grey to pink and scallops
become milky white and firm.

If you use ready-cooked (pink)

prawns, make sure they are
reheated until they are piping
hot all the way through.

Make sure you buy shellfish from If you do not use a reputable
a reputable supplier. supplier, you cannot be confident
that shellfish have been caught
and handled safely.
Safety point Why? How do you do this?
Shellfish continued How do you prepare/cook mussels,
Before cooking mussels and clams, If the shell is damaged or open clams etc?
throw away any with open or before cooking, the shellfish might
damaged shells. not be safe to eat.

To check that a mussel or clam is

cooked, make sure the shell is
open and that the mussel or clam
has shrunk inside the shell. If the
shell has not opened during
cooking, throw it away.

Crabs, crayfish and lobster should Some parts of these shellfish cannot
be prepared by someone with be eaten and some are poisonous,
specialist knowledge. so it is important to know how to
remove these parts safely.

Rice How do you keep rice hot

It is essential to handle rice safely Rice can contain spores of a type before serving?
to make sure it is safe to eat. of harmful bacteria that may not
be killed by cooking or reheating.

When you have cooked rice, make If cooked rice is left at room
sure you keep it hot until serving or temperature, spores can multiply
chill it down as quickly as possible and produce toxins that cause food
and then keep it in the fridge. poisoning. Reheating will not get rid If you chill down rice how
of these. do you do this?
You can make rice chill down more
quickly by dividing it into smaller
portions, spreading it out on a
clean tray, or running it under cold
water (make sure the water is clean
and drinking quality).

Pulses How do you cook pulses?

Follow the instructions on the Pulses can contain natural toxins
packaging on how to soak and that could make people ill unless
cook dried pulses, such as beans they are destroyed by the proper
and chickpeas. method of soaking and cooking.

Tinned pulses will have been

soaked and cooked already.

If you would like safe methods on cooking specific foods

visit www.food.gov.uk/catering or talk to your environmental health service.

CK3/09-05
Safe method:
Reheating
It is very important to reheat food properly to kill harmful
bacteria that may have grown since the food was cooked.

Safety point Why?

Make sure you use equipment If equipment is not suitable for reheating, or is not used properly,
that reheats/cooks food effectively the food might not get hot enough to kill bacteria.
and follow the equipment
manufacturer’s instructions.

Preheat equipment such as ovens Food will take longer to reheat if you use equipment before it has
and grills before reheating. preheated. This means that recommended reheating times in recipes
or manufacturer’s instructions might not be long enough.

Serve reheated food immediately, If food is not served immediately, the temperature will drop and harmful
unless it is going straight into bacteria could grow.
hot holding.

Think twice!
Remember, reheating means cooking again, not just warming up. Always reheat food until it is piping
hot all the way through. Do not put food into hot holding without reheating it properly first.
Check it
Check that reheated food is piping hot (steaming) all the way through.

If you do not do this, what do you do?

What to do if things go wrong How to stop this happening again

• Check your equipment is working correctly.
• Review your reheating method – you may
need to increase the time and/or temperature,
use different equipment or change the size
of portions.
• Train staff again on this safe method.
• Improve staff supervision.

• If the equipment seems to be working, reheat

the dish for longer and then test it again.
• Speed up the reheating process by using
smaller portions.

Diary
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CK4/09-05
Safe method:
Ready-to-eat foods
It is important to handle ready-to-eat foods safely
to protect them from harmful bacteria.

What are ready-to-eat foods?

Ready-to-eat foods are foods that will not be cooked or reheated before serving. These include salads, cooked
meats such as ham, desserts, sandwiches, cheese and foods that you have cooked in advance to serve cold.

Safety point Why? How do you do this?

Check chilled and frozen You should not accept a delivery How do you check deliveries of
ready-to-eat foods when they if you think that the food has these foods?
are delivered to make sure: not been handled safely.
• the foods have been kept This is especially important
cold enough for ready-to-eat foods.
• the ‘use by’ date has not passed,
if there is one
• the packaging is not damaged

To protect from harmful bacteria: This is to prevent harmful bacteria List the types of ready-to-eat
• keep ready-to-eat foods getting onto the foods. This is food you use:
separate from raw meat/poultry especially important for
and eggs ready-to-eat foods because they
• use clean chopping boards, will not be cooked before serving.
knives and utensils for
ready-to-eat foods
• keep ready-to-eat foods covered

Follow the manufacturer’s The manufacturer’s instructions are Are you confident that you do this
instructions on how to store designed to keep the food safe. for all ready-to-eat foods where
and prepare the food, if these intructions are available? Yes
are available.

When preparing vegetables and The dirt on vegetables and salad Do you do this? Yes
salad ingredients: ingredients can contain harmful
If not, what do you do?
• peel, trim, or remove the outer bacteria. Peeling and washing
parts, as appropriate helps to remove the dirt.
• wash them thoroughly in clean
drinking-quality water
If you have prepared vegetables
that have dirt or soil on the
outside, clean chopping boards
and work surfaces before
preparing other foods.
Safety point Why? How do you do this?
Store ready-to-eat foods such as If these types of food are not kept Do you do this? Yes
salads and desserts in the fridge cold enough harmful bacteria could
until you need them. See ‘Chilled grow. If not, what do you do?
storage and displaying chilled food’
in the Chilling section.
Don’t use ready-to-eat foods after You should never use food that has
the ‘use by’ date, if there is one. passed its ‘use by’ date because it
might not be safe to eat.

What to do if things go wrong How to stop this happening again

• If you think that a food delivery has not been • If you do not think a supplier handles food safely,
handled safely, reject the delivery, if possible, and consider changing to a new supplier.
contact your supplier immediately. • Review the way you receive deliveries.
• If ready-to-eat vegetables or salad ingredients have • Review the way you store and prepare
not been washed properly, wash them following the ready-to-eat foods.
advice on the front of this sheet and clean any work
surfaces etc. they have touched. • Train staff again on this safe method.

• If ready-to-eat food has been prepared on a work • Improve staff supervision.

surface or with a knife that has been used for raw
meat/poultry or eggs, cook or reheat the food, if
appropriate. Otherwise throw the food away.
• If food has not been chilled safely, then cook or reheat
it, if appropriate. Otherwise throw the food away.

Diary
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CK7/09-05
Safe method:
Checking your menu
It is important to show how you check that
dishes on your menu are properly cooked.

How to use this sheet

This sheet is for you to show how you check key cooked dishes. It focuses on types of dish where
proper cooking is essential to kill harmful bacteria. Before you start, make sure you have read the
‘Cooking safely’ and ‘Foods that need extra care’ safe methods.
Different checks are suitable for different types of dish. For each type of key cooked dish on your
menu, choose a check from the list below and write the type of dish next to the appropriate check.
You do not need to write down eggs, rice and pulses (these are covered by the ‘Foods that need extra
care’ safe method), vegetables, potatoes etc, or ready-to-eat foods (but see the ‘Ready-to-eat foods’
safe method).

Check Types of dish

Check that all the surfaces of e.g. steaks, leg of lamb, gammon
whole cuts of meat and whole
joints are fully sealed.

Check that birds are cooked e.g. roast chicken, turkey

properly in the thickest part of
the leg. The meat should not be e.g. sausages, burgers
pink or red and the juices should e.g. gravy, soup
not have any pink or red in them.
Check that processed meat e.g. sausages, burgers
products, such as sausages and
burgers, are piping hot all the
way through with no pink or
red in the centre.
Check that liquid dishes bubble e.g. gravy, soup
rapidly when you stir them.

Cut into the centre of fish, or e.g. salmon

by the bone if there is one, to
check that the colour and texture
has changed.

The largest piece of meat in e.g. curries, casseroles

stews, curries, stir-fries etc. should
be piping hot all the way through
with no pink or red.
Check Types of dish
Check that combination dishes are e.g. lasagne, fish pie
piping hot (steaming) in the centre.

To check a rolled joint, insert a e.g. rolled loin of pork

skewer into the centre until
juices run out. The juices should
not have any pink or red in them.

Check that shellfish such as e.g. prawns in garlic butter

prawns have changed in colour
and texture.

To check that a mussel or clam e.g. moules marinière

is cooked, make sure the shell is
open and the mussel or clam has
shrunk inside the shell.

Reheating Types of dish

When you are reheating food, make sure it is piping hot (steaming)
all the way through.

Probes Types of dish

You could also use a temperature
probe to check that dishes are
properly cooked or reheated.
See the ‘Prove it’ safe method
in the Management section.

Your check Types of dish

If you use a different check, you
will need to prove that it is safe.
See the ‘Prove it’ safe method
in the Management section.
Give details of your check here:

If you cannot find a check on this sheet that is suitable for one of your cooked dishes, check that it is piping
hot all the way through.

If your menu changes substantially, you may need to fill out this sheet again.
You can download another copy from www.food.gov.uk/catering
CK5/09-05
Safe method:
Hot holding
It is very important to keep food hot until serving
to prevent harmful bacteria from growing.

Safety point Why? How do you do this?

If you need to keep food It is difficult to hold food at a consistent, safe Do you hot hold?
hot before serving, you temperature without suitable equipment. Yes No
should use suitable What equipment
equipment. do you use?

Bain-marie Soup kettle

Preheat hot holding Putting food into cold equipment means it might not
equipment before you be kept hot enough to stop harmful bacteria growing.
put any food in it.

Food must be cooked Hot holding equipment is for hot holding only.
thoroughly and piping hot It should not be used to cook or reheat food.
before hot holding begins.

Think twice!
Food in hot holding must be kept above 63oC, except for certain exceptions.
If you are concerned about the effect of hot holding on the quality of food, reduce the length of time you
keep food hot – not the temperature. Harmful bacteria could grow in food that is not kept hot enough.
Check it
Make sure food is piping
hot (steaming) all the way
through from the moment
it is cooked to the moment
it is served.

If you do not do this, what

do you do?

What to do if things go wrong How to stop this happening again

• Check your equipment is working correctly.
• Review your hot holding safe method. Try using
a higher temperature setting or smaller quantities
of food.
• Train staff again on this safe method.
• Improve staff supervision.

If a dish is not hot enough at any point during

hot holding:
• reheat it until it is piping hot and put back into
hot holding
• or chill down the food safely (see the ‘Chilling
down hot food’ safe method in the Chilling section)
and reheat it later before serving

If you cannot do either of these things, throw the

food away.

Remember that some foods need extra care.

See the safe method ‘Foods that need extra care’.

Diary
Write down what went wrong and what you did about it in your diary. Diary

Prove it
If you would like extra reassurance that food in hot holding is hot enough, you can use a temperature probe
as a one-off test to prove that your method keeps food at a safe temperature. (See the ‘Prove it’ method in
the Management section for advice on using probes safely.)

CK6/09-05
CK1/09-05
Management
Safe method:
Opening and closing checks
It is essential that you and your staff do certain checks every time
you open and close. This helps you maintain the basic standards
you need to make sure that your business makes food safely.

Opening checks
You should do these checks at the beginning of the day. You can also add your own checks to the list.

Your fridges, chilled display equipment and freezers are working properly.

Your other equipment (e.g. oven) is working properly.

Staff are fit for work and wearing clean work clothes.

Food preparation areas are clean (work surfaces, equipment, utensils etc.)

There are plenty of handwashing and cleaning materials (soap, paper towels, cloths etc.)

Closing checks
You should do these checks at the end of the day. You can also add your own checks to the list.

No food is left out.

Food past its ‘use by’ date has been thrown away.

Dirty cloths have been removed for cleaning and replaced with clean ones.

Waste has been removed and new bags put into the bins.

The opening and closing checks are also listed in the diary.
Safe method:
Extra checks
Carrying out extra checks regularly helps you
make sure your methods are being followed.

Some of the safe methods in the rest of the pack advise you to check certain things regularly.
These are less frequent than the daily opening and closing checks. You might find it helpful to
have all these checks written down in one place.
In the table below there are examples of some extra checks. Write down the details of extra checks
that you do and how often you do them. You can add other checks below.
When you carry out extra checks, do not forget to make a note of them in the diary.

What to do Details of check How often?

Deep clean e.g. Clean behind Deep clean of whole kitchen area and Every 6 weeks usually
(example) equipment, vents, walls, outside waste area including walls, ceilings, on a Thursday
ceilings, outside extractor fan, vents
waste areas etc.

Deep clean e.g. Clean behind

equipment, vents, walls,
ceilings, outside waste
areas etc.

Maintenance e.g. Clear drains, clean

extractor fans/filters
and fridge/freezer
condensers.

Temperature If you use a probe,

probe check regularly that
it is accurate.

Pest control Look for signs of

check infestation.

MAN2/09-05
Safe method:
Prove it
Sometimes you might want to use a probe
to prove that your methods are safe.

Safe method What to do How to do it

Cooking and reheating The ‘Cooking safely’ and ‘Reheating’ safe If you want to check the temperature of
methods in the Cooking section tell you a food, use a clean probe. Insert the probe
how to check that food is thoroughly so that the tip is in the centre of the food
cooked/reheated. If you do a different (or the thickest part).
check then you will need to prove that it
Examples of safe time/temperature
is safe.
combinations include:
You only need to do this once. • 80°C for at least 6 seconds
The food is safe if it has reached a
• 75°C for at least 30 seconds
high enough temperature for a long
enough time.

Hot holding The ‘Hot holding’ safe method in the To check that food in hot holding is above
Cooking section tells you how to hot hold 63°C, use a clean probe. Insert the probe
safely. It is a legal requirement that hot so the tip is in the centre of the food
food must be kept above 63°C. (or the thickest part).

Chilling down hot food The ‘Chilling down hot food’ safe method To check that food is at 8°C or below,
Chilled storage and in the Chilling section tells you how to use a clean probe. Insert the probe so
displaying chilled food chill down hot food safely and the ‘Chilled that the tip is in the centre of the food
storage and displaying chilled food’ safe (or the thickest part).
method tells you how to keep food cold.
It is a legal requirement that certain chilled
foods must be kept at 8°C or below.

Sometimes there might be more than one When you have just cooked the food,
way of chilling down hot food that is test its temperature with a clean probe.
suitable for what you are doing. Then you Start to chill it using one option and
might want to compare different options test the temperature again at regular
to find out which is most effective. intervals to see how quickly it
is dropping.
Compare different chilling options by
trying them out with the same food. Repeat this with other options to see
which is fastest.

You can record what you have done to prove your methods on the ‘Prove it: records’ sheet in the diary.
Using temperature probes
Probe type Where to use the probe How to use the probe
Dial thermometer These are commonly used to test meat. Insert the probe. Leave it in place for two
Some are specially designed to go into minutes before taking a reading. Clean the
the oven or fridge. probe thoroughly and disinfect it before
you use it again. This helps to prevent
cross-contamination.

Digital thermometer These are generally easy to use and Insert the probe. Wait a few seconds
accurate. They can be used with lots for the display to stabilise before taking
of foods, but they are not suitable to a reading. Clean the probe thoroughly
go in the oven. and disinfect it before you use it again.
This helps to prevent cross-contamination.

Checking your probe

It is essential to know that your probe is working properly, so you can rely on its readings. So you should check
it regularly. The manufacturer’s instructions should include details of how often a probe needs to be checked.
A simple way to check a digital probe is to put it in iced water and boiling water:
• The readings in iced water should be between -1°C and 1°C.
• The readings in boiling water should be between 99°C and 101°C.
If the reading is outside this range, you should replace your probe or return it to the manufacturer
to be calibrated.

Looking after your probe

It is very important to keep your probe properly clean, otherwise it could spread dirt and harmful bacteria to
the food you are testing. Clean your probe with hot water and detergent after you have used it and disinfect
it with antibacterial wipes before you use it again.
You need to look after your probe to prevent it from getting damaged and help keep it working properly.
Do not leave a digital probe inside your fridge or freezer, or on hot surfaces. When you are not using it, store
it safely, away from extreme temperatures and liquids. Keep the probe in its case, if it has one. Avoid banging
or dropping your probe. If the battery is low, replace it immediately.

MAN3/09-05
Safe method:
Training and supervision
It is essential to train and supervise your staff
effectively to make sure they handle food safely.

You should train your staff in all the safe methods that are relevant to the job they do. You should
also supervise them to check they are following the safe methods properly.
Whoever signs the diary is confirming that they have supervised all the staff involved in making food
that day. This means making sure that your staff follow your safe methods and that any problems are
being solved and recorded in the diary.

What to do How?
Once you have worked through them, use the safe Show the member of staff what to do, question them
methods in this pack to train staff. You need to carefully on their knowledge and then ask them to
be sure that each member of staff knows the safe show you.
methods for all the tasks they do.

Make sure you know what training each member Make a note on the Staff training record in the diary
of staff has received. every time you train a member of staff.

Watch the member of staff when they are carrying Make comments and observations to help the member
out a task as part of their work. of staff improve the way they work.

When a member of staff has completed a task, ask Reward good performance by giving positive feedback
them about how they followed the safe method, when the member of staff has followed the safe
to help you find out if they did it correctly. method successfully.
If the safe method is not being followed by the member
of staff, tell them how they are going wrong and why it
is important to follow the safe method.

What to do if things go wrong How to stop this happening again

If staff are not following a safe method properly, Use the 4-weekly review in the diary to identify any
train them again and make sure they understand why problems with how staff are following safe methods
it is important to follow the method. and plan your training to address these.
 Safe method:
Customers
Customer feedback is a good indication of
how well you are managing your business.

Keeping your customers happy and protecting their health with good food hygiene is essential to the
success of your business. So it is very important to pay attention to any complaints.

What to do How?
Listen to complaints. Listen to any complaints carefully and write down
the details. These could point out a problem in
your business.

Find the source of the problem. Work out how the problem arose. This is especially
important if it is a problem affecting food safety.
If a customer complains of being made ill by your
food you should investigate carefully.

Solve the problem. Review the relevant safe methods. You may need
to change how you do things. Note any changes
in the diary.

Train staff on how to deal with customers. It is important that staff know how to respond
to customer feedback and what action to take.

MAN4/09-05
Safe method:
Suppliers and contractors
How you handle suppliers and contractors
is important to food safety.

What to do Why? How do you do this?

Choose suppliers It is important to have suppliers that Ask the following questions:
carefully. you can trust to handle food safely, • How long has the supplier/contractor
as well as delivering on time etc. been in business?
• Do they supply fully referenced invoices?
• Do they have any certification or quality
assurance?
Choose contractors Services such as pest control can • How quickly do they respond to your
carefully. be valuable in helping you to make concerns?
food safely. It is important to have • Do they store, transport and pack their
contractors you can trust to deliver goods in a hygienic way?
these services effectively. You could also:
• Ask other businesses for recommendations.
• Contact a trade association for advice.

Make sure that your The starting point for making food • Check that the supplier has a food
raw ingredients have safely is to be confident about the safety management system.
been handled safely. safety of your raw ingredients and • Carry out regular delivery time, temperature
any ready-made products you and quality spot checks.
buy in.
• Write the details of your suppliers in
your diary.

Choose equipment To allow you to make food safely, • Buy equipment from reputable dealers.
carefully. it is very important for equipment • Make sure it has a guarantee/warranty.
such as fridges, display units and
• Ask for advice from other caterers or
hot holding equipment to
a trade association.
work effectively.

What to do if things go wrong

If you do not think that the food a supplier delivers has been handled safely (for example, if you think it has
not been kept cold enough) reject the delivery, if possible, and contact your supplier immediately. If you have
problems with any suppliers or contractors, record your concerns in the diary.
If you have repeated problems, you can do the following things, depending on how serious the problem is
and the response you get:
1. Contact the supplier/contractor by phone.
2. Write a formal letter of complaint.
3. Change supplier/contractor.
4. Contact your local authority.
5. Contact your trade association, if you have one.
 Safe method:
Stock control
Effective stock control is an important
part of managing food safety.

What to do Why? How do you do this?

Go through your menu Working through the menu allows • Review your menu regularly and how
and estimate how much you to plan for your specific needs. it affects your needs for stock.
of each ingredient you • Discuss your needs with your supplier.
will need.

Plan ahead to make Not having too much stock is best • Plan the stock you need for each shift.
sure you have the right for food safety – and your profits. • Make sure staff know the stock requirements
amount of stock and for each shift.
order carefully.
• Use a supplier who understands your
business needs and supplies stock on time.
• Do a stock check before placing an order.

Check all stock when To make sure that food is safe to eat, • Train your staff in what to look for
it is delivered. you need to make sure that: when checking deliveries.
• it is within its ‘use by’ date • Have a written agreement with your
• it has been kept cold enough supplier about your delivery requirements.
• it has not gone off • Carry out spot checks on the
deliveries yourself.
• the packaging is not damaged
• Use the diary to record any issues
or problems with deliveries.
• If you move food from its original
packaging to another container, make
sure you make a note of the name of
the food, the ingredients and the ‘use by’
or ‘best before’ date.

Carry out regular stock You should never use food that has • Follow the ‘first in, first out’ system of
checks and throw away passed its ‘use by’ date, because it stock rotation, so that older stock is
any food that has might not be safe to eat. used first. This helps to avoid waste.
passed its ‘use by’ date. • Train your staff in stock control and make
sure they know in what order to use foods.
• Check regularly that stock control is being
carried out effectively.
• Record stock checks in the diary.

What to do if things go wrong How to stop this happening again

• If you find that you have more food in stock than you • Review your ordering process.
need and you do not think you will use it all before
the ‘use by’ date, you could freeze some of it to be • Review your stock rotation system.
used in the future. • Review your agreement with your supplier.
• If you find that food that has passed its ‘use by’ date has • Train staff again on this safe method.
not been thrown away, throw it away immediately.
• If you do not think that a food delivery has been handled • Improve staff supervision.
safely, reject the delivery if possible. Do not use the food
and contact your supplier immediately.

MAN5/09-05
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