How to Start & Run a B&B BandBED2eBook-1

HACCP Food Safety Checklist Has anything changed since you last went through this list? Have you written down your safety procedures? Do you carry out a regular review of your systems? Are you confident about the 4 “Cs” - Cross-contamination; Cleaning; Chilling; Cooking? Do you have a system for dealing with complaints? Do you have a system of traceability of products? If something went wrong, could you say where you got all your supplies from? Do you know what allergens your food may contain? Does your kitchen have adequate ventilation? Are the kitchen walls, floors and ceilings in good repair and washable? Do you have a hand wash basin in a convenient place? Do you have adequate storage for waste and in the right place? If you have staff, do they really know what cross-contamination is and how to prevent it? If you have staff, have they received appropriate training? Do you keep a record of staff training? Are your hygiene rules written down so your staff can refresh their memories? Do you keep staff sickness records? Do you ask new staff to complete an “employee medical questionnaire” to ensure they are fit to work in a food preparation environment? Do you have a system for staff to tell you about any illness? Do you have a first-aid kit properly stocked? Does your stock rotation system work effectively? Do you know the temperatures at which different foods should be stored? Can you demonstrate that your fridges and freezers are keeping to the right temperatures? Do you have separate areas for storing raw and cooked foods? How often do you check your fridge/freezer temperatures? Do you have written procedures to define cooking/reheating times? Do you (and your staff if applicable) know what temperature will kill most bacteria? Can you demonstrate that temperatures are accurate? Are you aware of the potential dangers of cooking or reheating in a microwave oven? Do you have rules for cooling food after cooking? Can you demonstrate that your cooling times are right? Are you sure there could be no cross-contamination during cooling? Do you have a reliable system for establishing the “shelf life” of foods once they have been cooked? Can you demonstrate that the way you handle and prepare food will prevent cross-contaminat

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