FSA in Scotland
CookSafe
CookSafe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able to develop HACCP-based procedures that fit your needs.
Hard copies of CookSafe (ISBN 978 011 702140 2) can be purchased from The Stationery Office via the TSO website or their sales hotline on 0870 600 5522.
e-CookSafe was developed as an additional support to the hard copy manual and as a learning tool. Learn more about e-CookSafe.
During 2011-2012 the Agency issued updated advice on cross contamination prevention. Three of the House Rules in CookSafe have been updated to introduce this new advice – Personal Hygiene, Cleaning and Cross Contamination Prevention. Minimal changes have also been done to the Introduction and weekly record found in the Records Section.
For caterers using the July 2006 version of CookSafe, please incorporate these sections into your CookSafe system as part of your review process and train your staff in this new information.
A document can be found here with details of the pages to change to update your CookSafe.
Please find here the CookSafe Action Plan.
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 |
|---|---|
Records
| PDF format | Word format |
|---|---|
CookSafe in other languages
Cooksafe is also available in Chinese, Punjabi, Bengali and Urdu.