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

Do you have a safe system for defrosting foods? Do you know at what temperature you should “hot-hold” food? Do you check and record your “hot-holding” temperatures? DO you have a cleaning routine? Can you demonstrate that your staff keep to the cleaning routine? Are you sure you use the right chemicals at the right temperatures and for the right times for effective cleaning? Do you store your cleaning materials in a safe area away from foods? If you use a dishwasher, do you know what its operating temperature is? Do you use bacterial wipes – especially on your temperature probe? Can you demonstrate that you regularly check for any contamination? Is your kitchen properly pest-proof? Do you have a system for checking evidence of pests? Are your fly screens fitted properly? Do you use a pest control contractor? Can you demonstrate that you have identified any critical points in your procedures and have set limits for them? Can you demonstrate that your staff are carrying out all the necessary hygiene procedures and checks even when you are not there? Can you demonstrate that you have taken the right corrective action whenever something has gone wrong? If you are confident, then sign and date here to say you have considered all the questions: ________________________ Date:_____________ How to Start & Run a B&B www.howtorunabandb.com

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