Download the Document: Health And Safety Risk Assessment Part 1
Contents include:
Food Handling Flowchart
Food Safety Risk Assessment
CCP 2 & CCP 3
- Delivery Checklist
CCP 4
- Additional Advice on Temperature Controlled Storage
- Thermometer Accuracy
CCP 6
- Prevention of Cross Contamination
- Use of Eggs
- Additional Notes Regarding Cook – Chill Operations
Weekly Checks
Monthly Checks
Critical Control Points
Hazard Analysis Critical Control Points – Notes
- High Risk Foods
- Cross Contamination
- Purchase – Fresh Food Suppliers
- Delivery
- Chilled Foods
- Frozen Food
- Other Points
- Storage
- Preparation
- Cooking
- Cooling
- Hot Holding
- Reheating
- Training