PARTICIPATE IN SAFE

FOOD HANDLING
PRACTICES

SITXFSA002

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Introduction
Food safety describes conditions and
practices in handling food.

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Unit Overview

Section 1 : Follow Food Safety

Section 2 : Receive/Store Food Safely
Section 3 : Prepare Food Safely
Section 4 : Provide Safe Food practices
Section 5 : Maintain Clean Environment
Section 6 : Dispose of Food Safely
Section 7 : Reporting & Record Keeping

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Food Safety Terminology
There are some common food safety words used in food safety policies and
procedures.

Contamination : The introduction or occurrence of a contaminant in food

Contaminant : Any biological or chemical agent, foreign matter or other

substances that may compromise food safely or suitability.

Cross Contamination : This occurs when bacteria and viruses are transferred
from a contaminated surface to one which is not contaminated.

Potentially (High-Risk) Hazardous Foods : These food are to be kept at

certain temperature to the minimize the multiplication of any food poisoning
bacteria that may be present.

Temperature Danger Zone : The temperature range in which bacteria grow

fast ( Between 5 C and 60 C )

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How does food poisoning occur ?
Food poisoning occur or increase when bacteria multiply on
food, to multiply the bacteria there are four environment
conditions should present. The conditions are ;
- Time
- Temperature
- Food
- Moisture

All these conditions need to be present not even one missing to grow bacteria
on food.
Food Safety policies and procedure are develop to control these conditions.
There are some other conditions influence the growth of bacteria such as ;
- The absence or presence of Oxygen, acidity, number of chemicals present,
preservatives etc.,

Freezing does not kill bacteria it’s only inactive in the freezer temperature, once
the temperature comes to the danger zone ( between 5 C and 60C ) it get active
and multiply

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What food Bacteria like to
grow in ?
- Dairy Products ( Butter,Yogurt, cream, cakes, dips, baked custard tarts )

- Egg Products ( Quiche, Fresh pasta )

- Raw and cooked meat and paultry

- Small goods ( ham, salami, bacon )

- Processed meat products (pate, meat pies, sausages, meat balls, casserols )

- Raw and cooked fish, shellfish

- Cooked Rice and pasta and products based on them, such as sushi and pasta salads
- Pre-prepared Foods ( Pizza, prepared meals, sandwiches, salads, rice dishes )

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Food Poisoning Bacteria
Salmonella
One of the common Bacteria which stays in sources found in intestines,faces of people and
animals, water and soil.
High risk food are ; Cook poultry, eggs and meats well.

Wash hands. Wash kitchen surfaces and utensils. Take care when handling food for the
elderly, the immune-compromised and children. Keep hot food hot and cold food cold.
Common cause of food poisoning.
REMEMBER :

Receiving eggs

When buying or receiving eggs, only accept eggs that are:

Clean and not cracked, broken or leaking
Supplied in clean packaging
Correctly labeled (i.e. with the name of the food, the supplier’s name and
address, and lot identification or date marking).
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Personal Hygiene

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Prevent food poisoning
• Wash your hands

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Food poisoning/ contamination
Physical contamination
Physical contaminants may enter food at any stage of production, but
most hazards commonly occur in the manufacturing or preparation
stage.
• Through nails, jewellery, dirt, glass or metal, rats,
pets, pests

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Food poisoning/ contamination
Biological contamination
• Through bacteria, viruses, yeasts, moulds and
parasites. Eg: Pathogenic bacteria can be
transferred to food from the air, skin, hair, nose,
mouth and intestinal tract of humans and animals,
soil, contaminated food, equipment, surfaces,
plants and water. •

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Food poisoning/ contamination
Chemical contamination

• Through kitchen cleaning agents, unwashed fruits

and vegetables, non-safe plastic food containers,
pest control products, equipment maintenance
chemicals

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Food Poisoning - Video
• https://www.foodauthority.nsw.gov.au/
consumer/food-poisoninghttps://www.
foodauthority.nsw.gov.au/consumer/f
ood-poisoning

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Food poisoning - Vulnerable
group

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Food poisoning - Vulnerable group

Different sections of the population are more susceptible to

food poisoning bacteria than others. These are called
vulnerable persons or high-risk customers.

Not only infants, young children, old people or pregnant

women also can be people with immune system deficiencies or
young adults who are already sick and people with food
allergies etc.,

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How to reduce the risk of Food Poisoning

• Follow workplace Food Safety Program

• Identify potential problems, minimize or eliminate
the risk
• If food been contaminated know how to rectify the
issue to avoid it happens again
• Always store and prepare food safely and
hygienically
• Keep your work area clean.

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What is a food safety
program?

• A food safety program (also called a

food safety plan (FSP) or food safety
system) is a written document which
outlines an organized approach to
controlling food safety hazards

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Food Safety Programs

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Food safety program details
• Systematic identification of potential hazards that may be
reasonably expected to occur in all food handling operations
of the business.
• Identification of where, in a food handling operation, each
hazard can be controlled and the means of control.
• Provision for the systematic monitoring of those controls.
• Implementing appropriate corrective actions when a hazard
is found not to be under control.
• Provision for the regular review of the program by the food
business to ensure its adequacy.
• Provision for appropriate records to be made and kept by the
food business demonstrating action taken in relation to, or in
compliance with, the food safety program.

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What policies and procedures are
included in a food safety program?
• Food hazards ( Controlling, taking actions, monitoring processes
such as conducting temperature checks, record-keeping
requirements )
• Personal requirements ( Dress standards, personal hygiene, use of
personal protective equipment and clothing )
• Equipment maintenance ( Ongoing maintenance schedules,
maintenance of refrigeration and cooking equipment )
• Cleaning and sanitation ( Cleaning of large and small equipment,
cleaning premises and storage areas, dishwashing processes for
cutlery, crockery and glassware )
• Pest control ( Procedures and actions to be taken to when an
infestation occur )
• Staff training ( Records food safety training requirements for staff,
supervisors and management to maintain skills and knowledge and
meet any compliance standards and keeping records )

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Why does my workplace have food
Safety Plan with policies and
procedures?

In recent years, all Australian states and

territories have implemented a combined
approach to food safety by introducing
legislation to formalize a business’s food
safety responsibilities also the reason to
ensure that the food made in the premises
is safe for human consumption.

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Government bodies
• FSANZ
• Federal government
• State and Territory authorities
• Local councils
• Australian Consumer Law (ACL)
• Australian Competition and Consumer Commission (ACCC)

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Where did our food safety laws come from?

Food Standards Australia New Zealand (FSANZ), an independent

statutory agency, developed the Australia New Zealand Food Standards
Code in 1991

What are the basic principles of the Food Standards Code?

• Any food sold from the premises must be safe and suitable for human
consumption.

• The premises (including the equipment, appliances and utensils used

in the premises) must be kept in a clean and sanitary condition.

• Prepared food is stored in a manner that protects it from

contamination (glossary).

• Food handlers must take all reasonable measures to ensure the

safety and suitability of the food they help produce.

• Food handlers must have the skills and knowledge they need to
handle food safely as they carry out the work they are responsible for.

• Staff skills and knowledge must include food safety and food hygiene
matters.

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 Food Safety Legislation
Australia has a system of national, state, territory and local
legislation, regulations, standards and codes of practice which
enforce minimum food safety standards. These standards are
based on the Food Standards Code (FSANZ)

Victoria - Food Act 1984

Local government health by-laws

There are two very important pieces of legislation.

• Food Standards Australia NZ Act 1991 • Food Standards

Australia NZ Regulations 1994

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What are the consequences of not complying with food
safety legislation?
There are both legal and personal consequences to you and your
employer, If a business is found to not be complying with food safety
requirements,

Legal
Heavy fines/penalties can be imposed
Either temporarily or permanently closed.
Both the business and its owners prosecuted and even imprisonment for those
found negligent.
Those affected by food poisoning can also sue the business, its owners and
employees in a civil court action.
The business
Bad Reputation
Customers will not tolerate unhygienic conditions and are quick to complain
with the rise of extensive social media networks. One person share their bad experience
with lots of people over a range.
Employee
The employee is liable in the event of legal proceeding, this could be a fine or criminal
prosecution, leaving you with criminal records for the rest of your life. If your workplace
gains a bad reputation for poor hygiene standards, and loses customers or closes, you
will lose your job.

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Food safety – enforcement
and penalties
• Verbal advice
• Warning letters
• Statutory improvement notice
• Prohibition order
• Seizure of food, vehicles and equipment
• Penalty infringement notice
• Proceedings in local court
• Proceedings in district court
• Publication of names of offenders

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Costs associated with food
poisoning
Food business Consumer/economy
• Bad reputation • Productivity loss.
• Loss of revenue • Work absenteeism
• Business closure • Medical expenses
• Legal action and • Hardship and suffering
penalties • Permanent disability
• death

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What are my legal responsibilities?
• Report health concerns to your supervisor and do not handle food if there is a
possibility of contamination.

• Notify your supervisor if you know or suspect that you may have contaminated
food whilst handling it.
• Exercise overall responsibility in doing whatever is reasonable to make sure that
you do not make food unsafe or unsuitable for people to eat.

• Follow all work place food safety, health and hygiene procedures.

• Know and understand food safety and food hygiene procedures.

• Take all reasonable measures not to handle food or surfaces likely to come into
contact with food in a way that is likely to compromise the safety and suitability of
food.

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How is a food safety program developed?

What is HACCP – HACCP stands for

Hazard Analysis Critical Control Point

• International food safety system.

• It involves looking at how you handle food, thinking

about all the things that can go wrong and
developing a plan to ensure that you control the
processes so that things do not go wrong.

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It also involves monitoring procedures to show you
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Where are hazards controlled?
HACCP
• Ordering
• Receiving
• Storing
• Preparing
• Processing, packaging and holding
• Transporting
• Disposing

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Receiving
Conduct temperature checks of all refrigerated and frozen deliveries.

Storage
Store potentially hazardous foods below 5 °C.

Preparation
Clean chopping boards and knives after each preparation task.

Service
Display
Clean and sanitize all eating and drinking service ware and utensils.
Ensure displayed food is protected from contamination by customers handling, sneezing or
coughing on food.
Packaging
Check cleanliness of packaging before placing food in it.

Transportation
Ensure transport vehicles are clean and free of pests.
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ACUMEN FOOD SAFETY PROGRAM
( Refer to Acumen Food Safety Plan
for more information regarding CCP
of all stages of production )

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Monitoring food safety hazards

Methods of monitoring hazards

Monitoring can take the form of observation, sensory evaluation,
physical or chemical measurements. Most methods of monitoring
hazards are easy to complete.

Observation
• Read the date labels on packaging.

• Look at the temperature displays on refrigeration, freezers, display and cooking equipment.

• Check the cleanliness of equipment before using it.

• Check food for foreign objects such as stones, insects or metal.

• Check the quality of food when it is delivered or before starting preparation tasks. Compare
the results of your inspection with your workplace’s quality standards.

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Monitoring food safety hazards
Cont…..
Sensory evaluation

Food poisoning bacteria does not change the appearance and smell of food. However, you can
still use your senses as a method of monitoring hazards.

• Visually check food for signs of spoilage.

• Use your finger to pressure test frozen foods.
• Physical measurements
Smell food for signs of chemical contamination or deterioration of quality.

Monitoring time and temperature are the two most commonly used physical measurements to
control food hazards.

• Check the temperature of deliveries, storage facilities, cooked foods and display equipment.
• Control the length of time food is held in the temperature danger zone during receiving and
preparation tasks.

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Monitoring food safety hazards
Cont…..
Chemical evaluation
Chemical evaluation or tests involve testing the levels of chemical ( level of Protein,
carbohydrates, dietary fibre, energy etc ) or bacteria in food.

Most businesses do not have the capability of completing these tests on site, so
samples are sent to external laboratories for analysis. It can take longer to obtain
results from chemical monitoring methods. However, they can provide accurate
information on the effectiveness of control methods in limiting the growth of
pathological bacteria.

Samples of food or swabs from food preparation equipment or surfaces can be

analysed for levels of all types of food poisoning bacteria, food additives or other
chemical contaminants.

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What equipment do I need to monitor
hazards?
• Probe thermometer.
• Surface thermometer
• Infrared thermometer
Accuracy

Food safety standards require thermometers to be accurate to within +/-

1 °C. This means that when the thermometer shows food is at a
temperature of 5 °C, the actual temperature of the food will be between
4 °C and 6 °C. Thermometers should be calibrated regularly to make
sure they remain accurate.

We will discuss Calibration later ……..

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How do I take a temperature reading?

Step 1

Insert the sensing tip (the bottom 5 cm) of the probe thermometer into the food in the centre and/or
thickest part of the food.

Step 2

Wait for the dial or digital readout to stop changing.

Step 3

Take the temperature reading after the readout has been stable for 15 seconds.

Step 4

If checking the temperature of food in flexible packaging, fold the packaging around the sensing tip. Do
not poke a hole in the packaging, as you are potentially exposing the contents to food poisoning or
spoilage bacteria.

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Step 5
Hygienic temperature testing

It is important to follow some basic hygiene practices when using a

thermometer to take temperature readings.

• Always check the cleanliness of your thermometer before use.

• Don’t forget to clean and sanitise the thermometer’s probe or surface

after testing one food and before starting to test the next item.

• Use sterile alcohol wipes to clean the stem or surface of your

thermometer after each use.

• Use a new, clean wipe each time; never reuse a wipe, especially
when testing different types of food.

• Whenever possible, try not to www.acumen.edu.au

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Calibration Program
Iced water (0°C) Boiling Water (100°C)
• Fill a container with • Bring a container of fresh
approximately 30% water and water to the boil and boil for at
70% ice and wait two minutes. least three minutes.
• Stir and place thermometer in • Place thermometer in the
container for one minute. water and leave for fifteen
• Take a reading from the seconds. Keep water boiling.
thermometer and record it in • Take a reading from the
the Calibration Record Sheet. thermometer and record it in
Repeat process. Record the Calibration Record Sheet.
readings. Repeat process. Record
• If both readings are below -1° readings.
C or above +1oC adjust the • If both readings are below
thermometer or send it to the 99oC or above 101oC adjust
supplier for repair. the thermometer or send it to
the supplier for repair.

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https://www.youtube.com/watch?v=VpJUL
QICiGM

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ACUMEN FOOD SAFETY PROGRAM
( Refer to Acumen Food Safety Plan
for more information regarding CCP
of all stages of production )

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Food storage
Principles
• Temperature control
• Time control
• Prevention of contamination

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Food poisoning/ contamination
Cross contamination

• Poor handling of foods, dirty kitchen clothes,

unclean utensils, pests, raw food storage,
uncleaned equipment, poor personal hygiene

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Food Packaging
• use packaging material that is fit for its
intended use; Food graded quality
packaging
• use material that is not likely to cause food
contamination; and
• ensure that there is no likelihood that the
food may become contaminated during the
packaging process.

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Prevent food poisoning
(contd…)
• Wash worktops
• Wash dish clothes
• Keep raw meat separate
• Cook food thoroughly
• Safe cooking temperatures
• Use separate chopping boards

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Prevent food poisoning
(contd…)
• Refrigerate food properly
• Cool leftovers quickly

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Prevent food poisoning
(contd…)
• Respect use-by or best before dates
• Cleaning and sanitising

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2-hour/4-hour rule

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How can I cool food quickly?

The Standards require food to be cooled from 60 °C to 21 °

C in a maximum of two hours and from 21 °C to 5 °C within
a further maximum period of four hours.

Alternatively, if you want to cool food over a longer time period, you must be
• Divide bulk foods up into a number of smaller, shallower containers to increase the surface
able to show
area. This that heat
allows more youtohave a and
escape safe alternative
cools system
the item faster. in place.
Make sure the containers are
clean before you place food in them.

• Regularly stir food such as soups and wet dishes to disperse and release heat.

• Placing food under extraction fans creates air movement which can help speed up heat loss.

• Place the food container (e.g. stockpot, saucepan) in a sink of cold water. The water level
should be no higher than halfway up the side of the pot. This method is best suited to cooling
small quantities, as the water warms up rapidly and loses its capacity to cool.

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Food Packaging

use packaging material that is fit for its

intended use;
use material that is not likely to cause food
contamination; and
ensure that there is no likelihood that the food
may become contaminated during the
packaging process.

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Safe single use items
• Beverage containers and lids
• Spoons
• Stirrers
• Straws
• Napkins
• Sugar supplements
• Condiments
• Spreads
• UHT milk
• Roll and wrap containers
• Pizza boxes
• Cardboard or plastic containers
• Cutlery
• Scented wipes
• Disposable gloves

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Pest management

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Safe food Disposal
• Safe waste disposal
• Safe food disposal

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Maintain a clean environment

Cleaning

Cleaning removes all visible dirt, food waste, grease and other
unwanted deposits. These are called soil. Cleaning does not kill
bacteria, only removes the soiling in which bacteria might be present.

Sanitising

Sanitising uses heat or chemicals to kill food poisoning bacteria or

High temperatures
reduce can kill
them to a safe level. food poisoning
Sanitising bacteria.
doesn’t clean an item. For
example, spraying
Hot water abovea 77
plate
°Cwith
can sanitiser
be used won’t
asremove the residue.
a method It
of sanitizing.
will kill any bacteria on the surface of the plate and the food waste
Items must be immersed in the hot water for at least 30
stuck on it, but any bacteria inside the residue will not be affected.
seconds for the higher temperatures to be effective.
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Cleaning Steps
- Pre-Clean (Scrape, wipe or sweep away food scraps /
debris, rinse with water)

- Wash (use hot water and detergent to remove any grease

and dirt, soak if needed)

- Rinse (rinse off any loose dirt or detergent foam)

- Sanitise ( Use sanitiser to kill remaining germs - follow
sanitiser instructions )
- Final Rinse (wash off sanitiser )
- Dry (Allow to air or drip dry)

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Food Recall

Sometimes you or your suppliers will identify certain foods as contaminated and so are unsafe
for human consumption and have to be withdrawn from sale. There are two kinds of product
recall.

These are:

• Trade Food Recall

• Consumer Food Recall.

A Trade Food Recall occurs when a supplier recalls foods or ingredients, which have been
Chemically, Physically or Micro Biologically Contaminated that may cause harm to a person
consuming the food. This procedure is for wholesale suppliers, manufacturers or importers.

A Consumer Food Recall is for businesses that prepare and sell food that is not intended for
immediate consumption such as hospitality or food retail businesses. It is important to recall
food that has been contaminated by chemicals, foreign matter or by pathogenic bacteria as
this may cause harm to a consumer.

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Food Recall Cont….
If you suspect food produced by your business is unsafe you should:
1. Inform the staff of the problem
2. Withdraw the product from sale
3. Notify the local Council and Health Authorities
4. Display Recall Notices in prominent positions such as the cash register, on display shelving
or in newspapers stating the following:
Name of product
Package size
Package type
5.Contact all known
Lot identification, purchasers
batch code or of product
date mark.if possible
6. Estimate
Reason for amount of product sold
Food Recall
7. Endeavor
Place to identify
to return the source of the contamination
food too.
8. Clearly label the affected product Not for Sale or Food for Disposal
9. Quarantine affected product and store in an appropriate and secure storage environment so
food is not accidentally sold.
10. Collect the product and dispose or destroy it to ensure it does not re-enter the Food Chain.
11. Record each Food Recall on the Food Recall Record.

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Do I need to keep any records?

All food businesses are required to keep appropriate

food safety records.

This includes documents which record the results

from monitoring critical control points.

The most common type of information recorded is

details of time and temperature checks completed
during the production process.

Most food safety records also allow you to record

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Acumen Kitchen Temperature charts
( Students are required to fill all 6 Records )

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