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Safer Food Better Business Daily Record Sheet - Catering

Safer Food Better Business Daily Record Sheet - Catering 2025

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The document is a Daily Record Sheet for catering businesses under the 'Safer Food Better Business' initiative. It outlines procedures for opening and closing checks, including equipment functionality, staff readiness, cleanliness of food preparation areas, temperature monitoring for food storage and cooking, and waste management. The sheet emphasizes compliance with food safety standards and includes sections for recording temperatures and any issues encountered during operations.

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How do you record Haccp?

Generally, the records maintained for the HACCP System should include the following: A summary of the hazard analysis, including the rationale for determining hazards and control measures. Listing of the HACCP team and assigned responsibilities. Description of the food, its distribution, intended use, and consumer.

How is food safety measured?

Food safety outcomes can be monitored by foodborne disease rates, epidemics, recalls of goods complaints from consumers, legal compliance, and hazard control efficiency. Prevention policies, strict quality assurance, proper sanitation, and regular monitoring reduce risks and ensure healthy food delivery.

What are the 5 Cs of food safety?

Ensuring food is handled, stored, and cooked correctly is crucial in preventing foodborne illnesses. In the context of food safety, theres an easy-to-remember guideline known by the Environmental Health Officers from the Environmental Health Directorate as the 5 Cs: Check, Chill, Clean, Cook, and Cross-contamination.

What is the document for food safety?

A food safety management statement is a document that: summarises your business activities, identifies food safety risks and how you manage them. is approved (or recognised) by your relevant regulatory authority. is checked and updated by you or your staff.

How do you record food safety?

The key records that most food businesses will need to keep are: Delivery checklist, showing that temperature, dates, packaging and labels are checked for all food deliveries. Fridge and freezer temperatures, checked twice daily. Core cooking temperature of high risk foods checked daily.

What are the four Cs in catering?

The 4Cs of food hygiene cleaning. cooking. chilling. cross-contamination.

What is the best description for safer food better business?

Safer Food, Better Business (SFBB) information packs give you information to make sure both your staff and the food you serve are safe. A SFBB pack is made up of: safe methods, which follow the 4Cs - cross contamination, cleaning, chilling and cooking, as well as management.

Safer Food Better Business Daily Record Sheet - Catering 2025

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