The obligation that can close you.
WHY IT IS NON-NEGOTIABLE
People become ill, and a single incident can end the business.
WHAT THE MAIN RISKS ARE
Temperature abuse Cross-contamination Poor personal hygiene Contaminated water Inadequate cooking Pest contamination
WHAT TEMPERATURE CONTROL REQUIRES
Cold items kept cold Hot items kept hot Rapid cooling of cooked food Avoiding the range where bacteria multiply
WHAT TO MEASURE
Temperatures, with a thermometer, recorded.
WHY RECORDED
It evidences control and it reveals failures.
WHAT CROSS-CONTAMINATION MEANS
Transfer from raw to ready-to-eat food.
HOW TO PREVENT IT
Separate boards and utensils Separate storage, with raw below cooked Handwashing between tasks Cleaning between preparations
WHAT PERSONAL HYGIENE REQUIRES
Handwashing facilities that are used Clean clothing Hair covered No work when ill with certain symptoms
WHY THE LAST ONE MATTERS ENORMOUSLY
Staff working while ill is a direct route to an outbreak.
WHAT TO ESTABLISH
That reporting illness is expected, and that it does not cost them.
WHY THAT SECOND POINT
Unpaid staff come to work ill.
WHAT WATER REQUIRES
A safe source, and treatment where uncertain.
WHAT TO DOCUMENT
Cleaning schedules Temperature records Pest control Supplier details
WHAT TO TRAIN
Everyone, on arrival and periodically.
