Food safety

If you run a food/drink business, then Food Safety Regulations will be top of your priority. That the contents of youe diary will need to include daily, weekly and monthly checklists.

On this page we’ll discuss some of the items which might be included in your diary to comply with food hygiene standards.

Fridge and freezer temperatures

Temperatures need to be controlled in order to safely preserve food and prevent the growth of bacteria.

Fridges should operate at around 3-5°C and should never rise above 8°C. 

Freezers must operate at temperatures of at least -18°C and should never rise above -15°C.

Recording your fridge and freezer temperatures regularly means that you can act quickly if they rise above acceptable range and will also help you to notice trends which might regularly contribute to an unacceptable temperature.

Recording your fridge temperatures is also an important part of your due diligence in evidencing to the food standards authority that you are following best practice.

Recording fridge and freeze temperatures appear in the daily section of your diary, as well as being included in an end of week food safety review.

 

Cooked and re-heated foods

All high-risk foods should be probed before being served to ensure they have reached the minimum temperature required.

You should record a selection of your probing throughout the day.

Recording temperatures is an important part of your due diligence in evidencing to the food standards authority that you are following best practice.

Recording hot food temperatures appears in the daily section of your diary, as well as being included in an end of week food safety review.

 

Cooled foods

All foods should be cooled to below 20°C before being refrigerated.

Ideally, you should bring the temperature down to single figures within 90 minutes.

Recording temperatures is an important part of your due diligence in evidencing to the food standards authority that you are following best practice.

Recording food colling temperatures appears in the daily section of your diary, as well as being included in an end of week food safety review.

 

Deliveries

Managing food and drink deliveries is an important control point in your food safety system.

You need to know which suppliers are bringing which food/drink and when. You also need to ensure that the way in which your supplies are brought to you is clean, safe and allergen friendly.

You will find a place in the daily section of your diary to record this.

Dishwasher temperatures

Dishwashers are the most reliable way of cleaning your kitchen equipment and removing scale and bacteria.

However, they need to operate at a temperature high enough to do this.

Final rinse water should be 82°C for 15 seconds. Recording your dishwasher temperatures regularly will ensure that it’s working correctly and provide evidence that you are following best practice.

You will find a place to record this in the daily section of your diary.

Cleaning

Cleaning is obviously a huge part of your food safety system. Keeping a hygienic kitchen and bar area is critically important to the safety of preparing and storing food.

Within your diary, we will help to build a cleaning schedule which your staff can follow on a daily and weekly basis. This will include the frequency and type of cleaning each area and equipment item should follow.

 

Suppliers

Similarly to recording deliveries, managing your approved food and drink suppliers is very important.

You should perform due diligence on your supply chain to ensure that products are manufactured safely and in line with food safety regulations.

Only approved suppliers should be used. In the front section of your diary, you’ll find a place to record your approved supplier’s details for quick reference.

Visitor health check

Before anybody goes into a food preparation area, it’s important to check that they are healthy and will not contaminate the area or food.

In the front section of your diary, you will find a visitor health check questionnaire which you should use to self-assess whether your visitor is safe to enter the kitchen area.

Storage

Food storage is an important control point in your food safety system. You need to make sure foods are being properly separated, stored for the correct amount of time, rotated and labelled. 

Within your diary you’ll find guidance on this and a section at the end of every week to check that the correct procedures are being followed. 

Pest control

Pests such as rodents pose a big hygiene risk to food and drink operators. It’s really important to pro-actively monitor your building for signs of increased pest activity or entry.

The pest control measures which you use such as fly screen, bristle traps etc also need to be kept in good condition.

Within your diary, you’ll find a section at the end of every week which prompts you to monitor this. 

 

Allergens

It’s your responsibility as a food and drink business to inform your customers if your menu items contain any of the 14 major allergens.

This means that you need to keep an accurate allergen file which lists each allergen contained in each item. 

Within your diary, you’ll find an allergen matrix which you can use to do this.