(Injury focused - see calculation) checklist) Purchasing Poor quality food -Food 4 X 3 = 12 Buy from reputable stockists only 2 X 3 = 6 M pre cooked poisoning bacteria H Observe Use by and best before M / ready to transferred to food. Purchase food stuffs as to event eat foods as possible Storage Food coming into direct 5 X 3 = 15 Avoid handling food with bare hands 2 X 3 = 6 M – Pre-cooked contact with other food H use tongs or utensils M foods stuffs - Cross Keep food covered whilst being contamination. Food stored, transported or on sale poisoning bacteria Wash regularly, including after transferred to food. eating, using the toilet or handling Food kept above 8o C- waste, and before preparing food. Growth of food poisoning No cakes containing fresh cream to organisms be sold (as this would require chilling Bacterial growth on food Food to be left in packaging as long causing illness as possible Food to be stored separate form other sources of contamination (e.g. raw meat) Food to be stored in accordance with manufacturer’s guidelines (i.e. refrigerated) Preparation Food coming into direct 4 X 3 = 12 Dedicated utensils and chopping 2 X 3 = 6 M of contact with tools, surfaces, H boards to be used. M cooked food equipment & handlers - Good hygiene practices to be stuffs Cross contamination observed Once prepared food to be put back in Food kept above 8o C - fridge for storage. Food poisoning bacteria transferred to food.-Growth of food poisoning organisms
(Injury focused - see checklist) calculation) Purchasing pre cooked / ready to eat foods Poor quality food -Food poisoning bacteria transferred to food. 4 X 3 = 12 H Buy from reputable stockists only Observe Use by and best before Purchase food stuffs as to event as possible 2 X 3 = 6 M M Storage Pre-cooked foods Food coming into direct contact with other food stuffs - Cross contamination. Food poisoning bacteria transferred to food. Food kept above 8o C- Growth of food poisoning organisms Bacterial growth on food causing illness 5 X 3 = 15 H Avoid handling food with bare hands – use tongs or utensils Keep food covered whilst being stored, transported or on sale Wash regularly, including after eating, using the toilet or handling waste, and before preparing food. No cakes containing fresh cream to be sold (as this would require chilling Food to be left in packaging as long as possible Food to be stored separate form other sources of contamination (e.g. raw meat) Food to be stored in accordance with manufacturer’s guidelines (i.e. refrigerated) 2 X 3 = 6 M M Preparation of food stuffs Food coming into direct contact with tools, surfaces, equipment & handlers - Cross contamination Food kept above 8o C - Food poisoning bacteria transferred to food.-Growth of food poisoning organisms 4 X 3 = 12 H Dedicated utensils and chopping boards to be used. Good hygiene practices to be observed Once prepared food to be put back in fridge for storage. 2 X 3 = 6 M M cooked