Food Safety Check List
Refrigerators operate at 4°C or less and freezers at less than -15°C. Temperatures are monitored regularly.
Staff are trained in personal hygiene
• how and when to wash hands
• the importance of personal cleanliness
• the need to wear protective clothing, hairnets and caps
• removal of jewellery
• no smoking when handling meat
An effective pest control program is maintained
Raw and cooked meats are separated.
Work surfaces, equipment, and knives are cleaned and sterilised regularly, particularly after the preparation of raw and cooked foods.
The cleaning procedure entails the following:
• Remove food particles by scraping
• Wash using a chemical aid, hot water and scrubbing.
• Sanitise or disinfect
• Rinse if required.
Items to be frozen are labelled and dated. Items are spaced apart in the freezer to lessen the time it takes for the meat to freeze.
Meat is defrosted in the chiller or refrigerator.
Meat is not refrozen after thawing.
Stock is rotated on a first-in, first-out basis.
Meat is purchased from suppliers who adhere to a strict code of meat hygiene.
The temperature and quality of incoming deliveries are checked.