STAFF TRAINING RECORD

STAFF TRAINING RECORD STAFF NAME DATE STARTED PREVIOUS TRAINING UNDERTAKEN TRAINING PERFORMED DATE PERFORMED SIGNED EMPLOYEE SIGNED MANAGER

PRE-EMPLOYMENT QUESTIONNAIRE FOR USE BY EMPLOYERS 1. Have you now, or have you over the last seven days, suffered from diarrhoea and/or vomiting? YES/NO 2. At present, are you suffering from: i) skin trouble affecting hands, arms or face? YES/NO ii) boils, sty s or septic fingers? YES/NO iii) discharge from eye, ear or gums/mouth? YES/NO 3. Do you suffer from: i) recurring skin or ear trouble? YES/NO ii) a recurring bowel disorder? YES/NO 4. Have you ever had, or are you now known to be a carrier of, typhoid or paratyphoid? YES/NO 5. In the last 21 days have you been in contact with anyone, at home or abroad, who may have been suffering from typhoid or paratyphoid? YES/NO If the answer to any question is yes the individual should not be employed as a food handler until medical advice has been obtained. Signed: Date: Print Name:

STAFF SICKNESS RECORD 1. Staff will report to the Manager as soon as possible if they are suffering from: vomiting diarrhoea septic skin lesions (boils, infected cuts, etc., however small) discharge from ear, nose and any other site. 2. After returning, and before commencing work, following an illness or any of the above conditions. 3. In any member of their household is suffering from diarrhoea and/or vomiting. 4. After returning from a holiday during which they suffered an attack of vomiting and/or diarrhoea. 5. After returning from a holiday during which any member of the party had an attack of vomiting and/or diarrhoea. Date Staff Name Illness Date Sick Date Returned

STAFF HYGIENE AND WORK RULES 1. All staff must wear clean overalls and hats when handling food. 2. Overalls and hats must not be worn outside the premises. 3. Staff must not wear watches or jewellery, except a plain band wedding ring and small sleeper earrings. 4. Staff must not wear strong perfume or aftershave. 5. Food and drink must not be consumed in food rooms or storerooms. This includes chewing gum or any other sweets. Smoking is prohibited. 6. Hands must be washed thoroughly with soap and water:- before starting work after breaks after visiting the toilet or on return to the workplace after coughing into the hand or using a handkerchief before handling cooked meat after eating, drinking or smoking after touching face or hair after carrying out any cleaning 7. Staff must not lick fingers when handling wrapping materials. 8. Staff must not blow their nose, or cough or sneeze over food. 9. Hair and fingernails must be kept clean. Nail varnish must not be worn. 10. Staff must inform the manager if they are suffering from vomiting, diarrhoea, other stomach upsets, skin complaints, or cuts. Cuts and abrasions must be covered by an easily detectable waterproof dressing, e.g. blue in colour. 11. Food should be handled as little as possible. I have read the Staff Hygiene and Work Rules, and agree to abide to them. Signed: Date: Print Name:

INFECTION REPORTING/PERSONAL HYGIENE AGREEMENT I agree to report to my Manager/Supervisor* (*name of individual) as soon as possible by telephone if necessary, and make myself available for medical examination if required: 1. If I suffer an illness involving: (a) Vomiting (b) Diarrhoea (c) Septic skin lesions (boils, infected cuts etc) (d) Discharge from my eyes, nose or any other site. 2. After returning and before commencing work following an illness involving vomiting and/or diarrhoea or any of the above conditions. 3. After returning from a holiday during which an attack of vomiting and/or diarrhoea of two or more days duration occurred. 4. If a member of my household is suffering from vomiting and/or diarrhoea. I have received, read (or had explained to me) and understand the personal hygiene rules and infection reporting requirements for food handling staff and agree to abide by them. Name of Employee: Signed: Date: TO BE COMPLETED ON FIRST DAY OF EMPLOYMENT OR BEFORE COPY TO BE RETAINED BY THE EMPLOYEE.

PRODUCT INTAKE FORM Date Supplier Product and Quantity Condition Date Code Temp. ( C) Accept/Reject Comment Signed Notes: All deliveries should be checked immediately, and details recorded. Fresh meat should be between 0 C and +4 C. All frozen product should be -18 C or colder. Ensure the thermometer probe is sanitised before and after use

WEEKLY TEMPERATURE LOG Week Commencing: Unit Monday Tuesday Wednesday Thursday Friday Saturday Sunday Action Signed Note: Ensure the thermometer probe is sanitised before and after use. Best practice is for stored product to be between 0 o C and +4 o C. Target store temperature less than or equivalent to the legal requirement of 8 o C. If action is required report to the Manager and call an engineer. It is recommended that all deep freezers maintain food at a temperature between 18 o c and 30 o c

COOKING AND COOLING LOG Centre temperature: 75 C or above If not reached, return to cooker until 75 C or above reached. Total cook time: as per recipe/procedure Centre Temperature: 5 C or below, within y hours. Best practice within x hours. Date Product Time into cooker Time out of cooker Total cook time Centre Temp. ( C) Time at start of cooling Time at end of cooling Comments/actions taken Signature Note: Ensure the thermometer probe is sanitised before and after use.

RECORD SHEET FOR REHEATING TEMPERATURES Make sure you check temperature at the thickest part of the product. TEMPERATURE TO REACH AT LEAST +75 o C Date Time Foodstuff Temp. Inits Date Time Foodstuff Temp Inits Note: Ensure the thermometer probe is sanitised before and after use.

HOT HOLDING LOG Centre temperature: 75 O c or above when placed in bain marie or hot holding cabinet. If not reached, return to cooker until 75 O c or above reached. Food Temperature to be above 63 O c. Can go below 63 O c but only once and then only for a period of 2 hours. After the 2 hour time period food should either be discarded or cooled as quickly as possible to 8 O c or below before final re-heating. FOOD TO BE HOT HELD ABOVE 63 O c Date Product Time into bain marie Time served out of bain marie Total time being hot held Centre Temp. when placed into b/marie Temp of product whilst being hot held Comments Note: Ensure the thermometer probe is sanitised before and after use.

Cleaning Schedule Week commencing : Item to Clean Cleaning Frequency Who Cleans MON TUE WED THU FRI SAT SUN Supervisors Signature The person cleaning a specific item must initial the appropriate box on completion of the cleaning task. The Supervisor must inspect all completed cleaning tasks and sign the schedule to verify the cleaning has been carried out effectively.

PROBE/THERMOMETER CHECKING LOG Probe/Thermometer details:. Date: Reading in iced water Reading in boiling water Signature Note: The readings in iced water should be 1 o C to +1 o C; if outside this range, the unit should be repaired. The readings in boiling water should be between 99 o C and 101 o C; if outside this range, the unit should be repaired. Probe/Thermometer details: Date: Thermometer reading in iced water Thermometer reading in boiling water Signature Note: The readings in iced water should be 1 o C to +1 o C; if outside this range the unit should be repaired. The readings in boiling water should be between 99 o C and 101 o C; if outside this range the unit should be repaired.

WEEKLY FOOD SAFETY AUDIT CHECKLIST UNIT DATE AUDIT BY ITEM YES NO ACTION TO BE TAKEN 1 DELIVERY DAILY CHECKS COMPLETION DATE DONE 2 DAILY DELIVERY TEMPERATURES CHECKED? 3 THERMOMETERS AND DAILY TEMPERATURE CHECKS 4 WALK-IN COLD ROOM/ FREEZER 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10 Floors Walls Shelves Tray storage containers Food storage Light Ceiling Door/seals Stocking Temperature 5 5.1 5.2 5.3 5.4 DRY STORES Floors/walls/ceiling Stocking Loose dry goods Light 6 6.1 6.2 6.3 6.4 6.5 MAIN KITCHEN AREA Ovens Mixers Pot rack/storage racks Grills Canopy

CHECKLIST (Continued) UNIT DATE AUDIT BY ITEM Food preparation area Food service area Fryers Stock pot Refrigerators Freezers Microwave Floors Refuse bins, lids Lights Free standing equipment Ventilation Cutlery/crockery/service/ Dishes, etc YES NO ACTION TO TAKEN COMPLETION DATE DATE WASH HANDBASINS Soap, towel and nail brush WASH UP AREA Dish washing machines Dish washing temperature Chemical supplies Pot wash sinks PERSONAL HYGIENE Staff Jewellery PEST CONTROL Infestation Flies Records REFUSE DISPOSAL Internal External NOTICES Cleaning schedule Now wash your hands notice For hand washing only notice No smoking notice OTHER AREAS PARTICULAR TO THE UNIT

HACCP PLAN Product/Process: Page: of Date: Process Stage Hazard Method of control or prevention No. CCP? (No.) Specification/ Critical Limits Monitoring Procedure Frequency Corrective Actions Responsibilities