Safe Method – Management

DON'T FORGET: If you use the full chefsbk.com system, you can store your current processes in your INFORMATION CENTRE, rather than keep them in folders.

This is your central information hub for your team, where everyone can reference your processes.

Using this sharing method means everyone sees same processes in an up to date and consistent way, which may not always be the case if paper based information hasn't been updated in a timely manner.

Any updates made to the information centre are automatic and instant for local chefsbk's or within 24 hours for organisations using content hubs.

No paper required.

Managing your business effectively is vital for food safety.

For information on the management section of SFBB refer to the pages as shown above.

The following are a list of cross reference points, that indicate where the required SAFE METHOD statements are covered within HYGIENE MONITORING/TRAINING/CALENDAR/RECIPE/INGREDIENT tabs within your MYECHEF site

Where you are not using the full functionality of MYECHEF you will need to record your SAFE METHODS in this form where indicated.

For opening and closing checks refer to HYGIENE MONITORING FORMS - DAILY OPENING CHECK SHEET and DAILY CLOSING CHECK SHEET

DEEP CLEAN - Complete checks for your DEEP CLEAN records in your HYGIENE MONITORING form WEEKLY AND MONTHLY CLEANING SCHEDULE.

MAINTENANCE - Complete checks for your MAINTENANCE records in your HYGIENE MONITORING form WEEKLY AND MONTHLY CLEANING SCHEDULE.

Check that all outstanding MAINTENANCE records have been actioned.

DISHWASHER - Complete checks for your DISHWASHER in the HYGIENE MONITORING FORMS, DAILY POT WASH CHECK SHEET and the DAILY DISHWASHER CHECK LIST.

TEMPERATURE PROBE - Complete checks for TEMPERATURE PROBES in the HYGIENE MONITORING FORMS, WEEKLY PROBE CALIBRATION CHECK SHEET.

PEST CONTROL - Complete checks for PEST CONTROL in the HYGIENE MONITORING FORM, PEST CONTROL CHECK SHEET.

COOKING AND REHEATING - Daily checks are carried out to confirm food temperatures using the DAILY FOOD TEMPERATURE RECORD.

HOT HOLDING - Daily checks are carried out to confirm food temperatures using the DAILY FOOD TEMPERATURE RECORD

CHILLING DOWN HOT FOOD - Daily checks are carried out to confirm food temperatures using the DAILY FOOD TEMPERATURE RECORD

CHILLED STORAGE AND DISPLAYING CHILLED FOOD - Daily checks are carried out to confirm food temperatures using the FRIDGE AND FREEZER TEMPERATURE RECORDS and in the DAILY FOOD TEMPERATURE RECORD.

FREEZING - Your processes for FREEZING should be recorded in your SAFE METHODS - CHILLING - CHILLED STORAGE AND DISPLAYING CHILLED FOOD.

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.

Please refer to the dedicated document for Safe Method - ALLERGENS

For more information referent to SFBB - SAFE METHOD -TRAINING AND SUPERVISION.

It is essentially train and supervise your team effectively to make sure they handle food safely.

You should train your staff in all the safe methods that are relevant to the job they do.

You should also supervise them to check they are following the safe methods properly.

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.

Additionally, Chefsbk's training record is completed by the team member to confirm they fully understand the training they've received.

REMEMBER - Processes not only set down an organisations expected way of doing something i.e. best practice, but are used as audit maps to check team members are following the correct way of doing something.

If the process is not being followed it can be used to support retraining.

Processes are only set in stone, to the point that a better process may be found of undertaking an activity and replaces it, regulations change and need to be met, or they are simply no longer relevant.

WHAT IS YOUR PROCESS?

For more information refer to SFBB - SAFE METHOD - CUSTOMERS

Customer feedback is a good indication of how well you are managing your business.

Keeping your customers happy and protecting their health with good food hygiene is essential to the success of your business. So it is very important to pay attention to any complaints check whether mistakes have been made and prevent it from happening again.

What's your organisations expected way of handling complaints?

How are they recorded?

How do you team know how to handle complaints?

How do you analyse and find solutions to complaints and problems?

Do you have an internal system for issues spotted by your team?

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.

WHAT IS YOUR PROCESS?

You are required by food law to take reasonable precautions and do all that is needed to protect your customers. If you do not do this, your business and reputation could suffer.

For more information refer to SFBB - SAFE METHOD - SUPPLIERS AND CONTRACTORS.

WHAT IS YOUR PROCESS FOR ENSURING:

1. Your supplier is reputable and can be trusted to supply and handle food safely and deliver on time?

2. Equally, do your contractors, such as pest control and duct cleaning have a proven track record, with testimonials.

How do your team know how to get hold of either?

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

Your SUPPLIER page is where you can record contact details, ordering deadlines, expected delivery times and any important information regarding the supplier and contact.

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.


WHAT IS YOUR PROCESS?

Effective stock control is an important part of managing food safety.

For information on STOCK CONTROL refer to SFBB - SAFE METHOD - STOCK CONTROL

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

1. PAR STOCK - You can help control your stock by adding par levels to your ingredients showing the minimum stock required to run the business.

2. STOCK COUNTS will show you what you have in stock at a point in time.

The system deducts the stock from the required par level showing you either an amount that needs to be ordered - or - how much overstock you have, which may need to be discarded or use before it goes out of date.

3. Your Chefsbk.com MENU and SHOPPING LIST functions will help you calculate how much stock you might need, especially for pre arranged functions such as weddings etc.

This can be done well in advance helping you understand the menu costs and profitability.

4. The chefsbk.com printable recipe LABELS are used to record the prep date of made up recipes and use by dates.

5. Use your DELIVERY MONITORING REPORTS to record deliveries each day.

6. Use the FOOD WASTAGE REPORTS to record and value stock that has been discarded for various reasons including out of date, plus calculate the volume of food going into landfill.

This provides the business with a pattern of stock that is being over ordered and may need to have its PAR level reduced - or - removed if it is a seasonal product.

7. The recipe food LABELS can also be used to label food that is frozen.

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.

WHAT IS YOUR PROCESS?

Responding quickly to any problems with food products you use or sell is an important part of managing food safety in your business.

For information please refer to SFBB - SAFE METHOD - PRODUCT WITHDRAWAL AND RECALL.

What is your process for dealing with this?

How do your team know what the process is?

Are you signed up for email notifications about Product Withdrawals and Recalls with the Food Standards Agency, trade associations and manufacturers of the products you use?

CHEFSBK.COM"S FULL SYSTEM CAN HELP WITH THIS:

Don't forget, if you use the full CHEFSBK.COM system you can detail all of your processes in your INFORMATION CENTRE, which is your teams one stop information point.


THINK TWICE:

It is a legal requirement to keep a record of what food products you have bought, who you bought them from, the quantity and the date. Usually the easiest way to do this is to keep all of your invoices and receipts. You should keep this information in a way that makes it easy for you and your enforcement officer to check back to see where a product came from.

Don't forget as part of this exercise you will have details of products, suppliers, brands, allergens and photos of product packaging stored in your organisations "chefsbk".

WAHT IS YOUR PROCESS:

To complete the pack you need to work through each section and complete all the safe methods that are relevant to your business. Most small caterers will need to ll in all the methods. But if, for example, a business does not hot hold food then the ‘Hot holding’ method will not be relevant to them.

It does not matter in what order you work through the safe methods. As you complete each one, ll in this record. When you have completed all the safe methods that are relevant to your business, this sheet will show that you have worked through the pack.

To complete your safe method completion record - TRAINING TAB - SAFE METHOD COMPLETION.