CookSafe
FSA Scotland has drawn on expertise from the food industry including small businesses, local authorities and the Scottish Food Advisory Committee to develop 'CookSafe'.
It is designed to help catering businesses understand and implement a HACCP-based system. By reading this manual and following the instructions, you will be able to develop HACCP-based procedures that fit your needs.
e-CookSafe was developed as an additional support to the hard copy manual and as a learning tool. Learn more about e-CookSafe.
Complete pack
- CookSafe
Complete pack - large pdf document (782kb)
Introduction
Flow diagram
HACCP charts
- Purchase, Receipt/Delivery, Collect
- Refrigerated Storage
- Frozen Storage
- Ambient Storage
- Preparation - Raw Food to be Eaten Raw
- Preparation - Cooked/Ready-to-Eat
- Preparation - Defrosting Food
- Cooking
- Hot Holding
- Cooling
- Reheating
- Hot On Site Service
- Cold On Site Service
- Hot Off Site Service
- Cold Off Site Service
- Blank
House rules
| PDF format | Word format |
|---|---|
* The cross-contamination prevention document contains information on allergen control updated in February 2009.
Records
| PDF format | Word format |
|---|---|
CookSafe in other languages
Cooksafe is also available in Chinese, Punjabi, Bengali and Urdu.