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Food Safety Check List

  • Refrigerators operate at 4°C or less and freezers at less than -15°C. Temperatures are monitored regularly.
     
  • Staff are trained in personal hygiene
    how and when to wash hands
    the importance of personal cleanliness
    the need to wear protective clothing, hairnets and caps
    removal of jewellery
    no smoking when handling meat
     
  • An effective pest control program is maintained
     
  • Raw and cooked meats are separated.
     
  • Work surfaces, equipment, and knives are cleaned and sterilised regularly, particularly after the preparation of raw and cooked foods.

    The cleaning procedure entails the following:
    Remove food particles by scraping
    Pre-rinse
    Wash using a chemical aid, hot water and scrubbing.
    Rinse
    Sanitise or disinfect
    Rinse if required.
     
  • Items to be frozen are labelled and dated. Items are spaced apart in the freezer to lessen the time it takes for the meat to freeze.
     
  • Meat is defrosted in the chiller or refrigerator.
     
  • Meat is not refrozen after thawing.
     
  • Stock is rotated on a first-in, first-out basis.
     
  • Meat is purchased from suppliers who adhere to a strict code of meat hygiene.
     
  • The temperature and quality of incoming deliveries are checked.
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