4 Weekly Review 4 WEEKLY REVIEW OF SAFE METHODS*PART OF YOUR "PROVE IT" PROCESS*Team Member Completing Form* First Last 4-WEEKLY-REVIEW: take some time to walk around the kitchen and observe whether safe methods are being followed. Write details of any problems below and what you did about it.You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.YOU CAN USE THE CHECKLIST BELOW TO HELP YOU. Look back over the past 4 weeks’ diary entries and Hygiene Issue Warnings. If you had a serious problem, or the same thing went wrong three times or more, make a note of it here, find out why and do something about it. Did you have a serious problem or did the same thing go wrong three times or more? YES NO DETAILS:WHAT DID YOU DO ABOUT IT?HAS ALLERGEN INFORMATION BEEN UPDATED TO REFLECT ANY MENU OR INGREDIENTS CHANGES? YES NO NB: Chef's Book Can Help With This. Don't forget, if you use the full Chef's Book system all of your allergen information has been stored by you in the cloud on your organisations Chef's Book for ingredients, recipes and menus.These details can be shared table-side using a tablet or phone.Alternatively, copies of menus can be printed off for allergen identification purposes. However, it should also be noted that as recipes ingredients change, recipe allergens may also change making printed versions out of date and unsafe, so always refer to the online versions first.If NO, what are you doing to correct this immediately? Allergens are a HIGH RISK issue and are potentially lethal to anyone who may be allergic to certain foods.HAVE YOU CHANGED ANY EQUIPMENT OR PROCESSES WHICH CHANGE YOUR SAFE METHODS? YES NO If YES, list the new equipment and the safe method sections that have been updated?HAVE ANY NEW SUPPLIERS BEEN RECORDED WITH CONTACT INFORMATION? YES NO If NO, list the new suppliers here, and where and when they will be updated?HAVE YOU RECORDED THE ALLERGEN INFORMATION FOR INGREDIENTS FROM THE NEW SUPPLIERS SO THAT IT CAN BE USED IN RECIPES AND ON MENUS?NB: Chef's Book Can Help With This. Don't forget, if you use the full Chef's Book system all of your allergen information has been stored by you in the cloud on your organisations Chef's Book for ingredients, which are then automatically added to recipes and menus.You can attach each ingredient to its supplier in the ingredients table.Photos of food packaging can be added to the ingredients to PROVE where the information came from. YES NO If NO, what are you doing to correct this immediately? Allergens are a HIGH RISK issue and are potentially lethal to anyone who may be allergic to certain foods.DOES YOUR CLEANING SCHEDULE NEED UPDATING? YES NO List what needs updating and confirm that is is done.DID YOU GET A NEW MEMBER OF STAFF? YES NO List who has joined your team.WERE THEY TRAINED IN YOUR SAFE METHODS? YES NO If they haven't been trained, what are your plans to correct this?Have the new staff completed their training confirmation records? YES NO If they haven't completed their training record, what are your plans to correct this?DO ANY EXISTING STAFF NEED SAFE METHOD REFRESHER TRAINING?NB: If you have updated any safe methods all staff should be retrained and complete a new training confirmation for that safe method. YES NO List who needs to be returned and when this will happen.ARE ANY EXTRA OPENING OR CLOSING CHECKS REQUIRED?NB:If you need additional checks to be added in, please contact MyEChef team who can help you. YES NO List what needs to be added in. Have you contacted MyEChef?HAVE ANY FOOD COMPLAINTS BEEN RECEIVED IN THE LAST 4 WEEKS? HAVE THEY BEEN INVESTIGATED AND SAFE METHODS REVIEWED? YES NO List what what the complaints were and what action was taken?HAVE PROBES BEEN CALIBRATED IN THE LAST 4 WEEKS AND THE RESULTS RECORDED?NB:Refer to probe calibration reports YES NO If they haven't been calibrated, explain why and when they will be next calibrated.HAVE EXTRA CHECKS BEEN COMPLETED AND RECORDED WEEKLY? YES NO List what extra checks were completed and why?ARE PROVE IT CHECKS BEING COMPLETED REGULARLY AND RECORDED? YES NO IF NO, make a note of why this hasn't been done.HAVE YOU CHANGED YOUR MENU? YES NO List the new menu items added in the last 4 weeks.Have you identified any high risk ingredients or methods, or acrylamide issues for any of these new menu items? YES NO List which menu items have been identified and how your chefs are trained on this.HAVE YOU REVIEWED YOUR SAFE METHODS? ARE THEY ALL STILL RELEVANT? YES NO IF YOUR SAFE METHODS HAVE NOT BEEN REVIEWED AT THIS POINT, WHY NOT?HAVE ANY CHANGES BEEN MADE TO EXISTING METHODS OR HAVE ANY NEW METHODS BEEN ADDED? NO YES LIST WHICH EXISTING METHODS HAVE BEEN CHANGED OR WHICH NEW METHODS ADDED. MAKE A NOTE OF HOW THESE HAVE AFFECTED THE OLD SAFE METHODS AND WHY THEY HAVE BEEN IMPLEMENTED.HAVE ALL STAFF BEEN TRAINED ON THE NEW OR AMENDED SAFE METHODS AND COMPLETED AN UPDATE TO THEIR TRAINING RECORD?NB: If you have updated any safe methods all staff should be retrained and complete a new training confirmation for that safe method. YES NO HAVE YOU MADE ANY OTHER CHANGES THAT AFFECT YOUR SAFE METHODS? NO YES LIST THE CHANGES AND SAFE METHODS AFFECTED:This field is hidden when viewing the form4 WEEKLY REVIEW HYGIENE ISSUE WARNING Notify Nominated Manager « Return
