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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: 5 February 2024
See all updates
View as PDF
Last updated: 5 February 2024
See all updates
View as PDF

 

Full guidance

England, Northern Ireland and Wales

SFBB Safer food, better business for Chinese cuisine (6.93 MB)

Cross contamination

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Personal hygiene (1.18 MB)

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Cloths (2.02 MB)

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Separating foods (1.25 MB)

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Food allergies (1.11 MB)

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Physical and chemical contamination (1.16 MB)

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Pest control (1.74 MB)

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Maintenance (1.02 MB)

Cleaning

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Handwashing (401.26 KB)

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Cleaning effectively (257.28 KB)

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Clear and clean as you go (211.43 KB)

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Your cleaning schedule (135.73 KB)

Chilling

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Chilled storage and display (1.64 MB)

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Chilling down hot food (1.71 MB)

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Defrosting (1.65 MB)

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Freezing (1.55 MB)

Cooking

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Cooking safely (470.88 KB)

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Foods that need extra care (361.78 KB)

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Ready-to-eat food (219.5 KB)

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Rice (172.47 KB)

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Eggs (375.72 KB)

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Reheating (567.49 KB)

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Checking food is cooked (467.92 KB)

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Hot holding and delivery (1.63 MB)

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Acrylamide (300.95 KB)

Management

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Opening and closing checks/Extra checks (99.28 KB)

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Prove it (154.22 KB)

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Managing food allergen information (328.86 KB)

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Training and supervision/Customers (97.26 KB)

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Suppliers and contractors (1.57 MB)

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Stock control (89.95 KB)

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Product withdrawal and recall (50.18 KB)

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Safe method completion record (1.59 MB)

Diary

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Front cover (1.53 MB)

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Introduction (97.16 KB)

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Staff training record (1.78 MB)

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Suppliers' list (1.65 MB)

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Contacts list (1.58 MB)

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Cleaning schedule (1.03 MB)

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Prove it records (1.4 MB)

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Safer food, better business - Diary/4 weekly review (1.01 MB)

 

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