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
  • Pre-rinse
  • Wash using a chemical aid, hot water and scrubbing.
  • Rinse
  • 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.