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Safer food, better business for Chinese cuisine

Food safety management pack for small catering businesses such as restaurants and takeaways that serve Chinese cuisine.

Last updated: 29 January 2020
View as PDF
Last updated: 29 January 2020
View as PDF

 

Full guidance

England, Northern Ireland and Wales

SFBB Safer food, better business for Chinese cuisine (6.49 MB)

Cross contamination

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Personal hygiene (1.05 MB)

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Cloths (1.09 MB)

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Separating foods (1.02 MB)

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Food allergies (1.05 MB)

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Physical and chemical contamination (1.09 MB)

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Pest control (1.47 MB)

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Maintenance (1.09 MB)

Cleaning

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Handwashing (344.3 KB)

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Cleaning effectively (223.84 KB)

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Clear and clean as you go (192.79 KB)

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Your cleaning schedule (73.6 KB)

Chilling

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Chilled storage and display (147.99 KB)

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Chilling down hot food (179.73 KB)

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Defrosting (260.95 KB)

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Freezing (147.52 KB)

Cooking

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Cooking safely (322.15 KB)

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Foods that need extra care (161.3 KB)

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Ready-to-eat food (171.29 KB)

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Rice (173.9 KB)

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Eggs (188.55 KB)

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Reheating (452.25 KB)

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Checking food is cooked (240.92 KB)

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Hot holding and delivery (154.68 KB)

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Acrylamide (116.09 KB)

Management

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Opening and closing checks/Extra checks (116.28 KB)

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Prove it (127.73 KB)

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Managing food allergen information (323.5 KB)

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Training and supervision/Customers (108.44 KB)

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Suppliers and contractors (84.99 KB)

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Stock control (93.14 KB)

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Product withdrawal and recall (94.26 KB)

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Safe method completion record (178.38 KB)

Diary

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Front cover (982.96 KB)

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Introduction (76.45 KB)

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Staff training record (570.42 KB)

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Suppliers' list (349.39 KB)

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Contacts list (112.72 KB)

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Cleaning schedule (128.74 KB)

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Prove it records (102.71 KB)

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SFBB Diary 07 Diary / - weekly review (862.51 KB)

 

 

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