Le Chef Award Winning Chefswear

1.  Hazards

• Growth of any surviving food poisoning bacteria and germination of spores.
• Further contamination by food poisoning bacteria.
• Physical or chemical contamination.

2.  Controls

• EITHER rapid cooling of food in a blast chiller to below 5°C within 90 minutes and records kept.

• cooling of food in the coolest part of the kitchen use of ice trays, running water etc. for a maximum of 90 minutes before putting into the fridge and records kept.

• Separation of raw and cooked foods.
• No covering of food during cooling process.
• Use of equipment that is clean, disinfected and in good repair.
• Effective pest control.
• Safe use and storage of chemicals.

3.  Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Cooling of high risk food	Record time/ temperature for cooling	Blast chiller: below 5°C within 1½ hours       Ambient: coolest area used and food refrigerated within 1½  hours	Manager informed   Blast chiller adjusted   Food chilled in smaller quantities   Food discarded that has been left at ambient temperatures in excess of 2½ hours
Cleanliness of equipment	Cleaning schedules/ Visual checks	Only clean and disinfected equipment to be used	Clean again
Separation of raw and cooked foods	Visual checks	No contact	Contaminated food discarded   Train staff