Le Chef Award Winning Chefswear

1.  Hazards

• High risk (high protein content and no further heat treatment necessary) foods contaminated with food poisoning bacteria or toxins.
• High risk foods contaminated with food spoilage bacteria or mould.
• Growth of food poisoning bacteria on high risk foods due to poor temperature control during transportation.
• Excessive levels of food poisoning bacteria on raw foods due to poor temperature control.
• Damage to packaging/cans with risk of bacterial and/or physical contamination.
• Contamination of food poisoning bacteria from raw foods onto high risk foods.

2.  Controls

• Visual and sensory checks of deliveries.
• Temperature control checks and records of deliveries of high risk foods and tuna.
• Temperature control checks of raw high protein foods where appropriate.
• Speedy transfer of deliveries into correct storage conditions.
• Checks of "use by" and "best before" dates for sufficient shelf life.
• Separation of raw and high risk foods.
• Trained staff for the receipt of foods.

3.  Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Receipt of high risk foods	Purchase from approved suppliers.   Record delivery temperatures	Must be approved.   Chilled 1°C — 8°C   Frozen −12°C to −18°C	Inform manager/   Reject consignment
Receipt of all foods	Purchase from reputable supplier   Visual and sensory checks	Absence of damaged packaging, pests, foreign bodies or mould   Within use by date	Inform manager/   reject