Food safety management pack for small catering businesses such as restaurants and takeaways that serve Chinese cuisine.
Full guidance
Cross contamination
Personal hygiene (587.79 KB)
Cloths (539.52 KB)
Separating foods (149.24 KB)
Food allergies (145.61 KB)
Physical and chemical contamination (531.21 KB)
Pest control (554.24 KB)
Maintenance (541.05 KB)
Cleaning
Handwashing (571.55 KB)
Cleaning effectively (561.08 KB)
Clear and clean as you go (550.72 KB)
Your cleaning schedule (528.26 KB)
Chilling
Chilled storage and display (147.89 KB)
Chilling down hot food (233.43 KB)
Defrosting (161.34 KB)
Freezing (155.33 KB)
Cooking
Cooking safely (407.76 KB)
Foods that need extra care (182.26 KB)
Ready-to-eat food (149.21 KB)
Rice (181.33 KB)
Eggs (203.57 KB)
Checking food is cooked (246.9 KB)
Hot holding and delivery (209.2 KB)
Acrylamide (130.94 KB)
Management
Opening and closing checks/Extra checks (515.14 KB)
Prove it (517.58 KB)
Managing food allergen information (576.44 KB)
Training and supervision/Customers (511.85 KB)
Suppliers and contractors (499.77 KB)
Stock control (510.3 KB)
Product withdrawal and recall (498.11 KB)
Safe method completion record (548.23 KB)
Diary
Front cover (484.33 KB)
Introduction (513.48 KB)
Staff training record (573.03 KB)
Suppliers' list (518.04 KB)
Contacts list (76.51 KB)
Cleaning schedule (512.52 KB)
Prove it records (505.81 KB)
Diary/4-weekly review (194.22 KB)