| Step | Food handler | Person in charge | Food safety supervisor | Programme owner |
|---|---|---|---|---|
| 1. Cook or reheat to the standard | ||||
| 2. Settle what cooked means | ||||
| 3. Choose what to read | ||||
| 4. Take the core temperature | ||||
| 5. Judge the reading | ||||
| 6. Discard what never gets there | ||||
| 7. Record the check | ||||
| 8. Find the cause |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.
This example uses ±1 °C. Check the accuracy your own food law asks for.
An illustration of two common patterns. Your own law or plan sets your limits.
A made-up menu. Choose what a customer asks about, then select a dish to see what staff can say and why.
Nothing matches that. Try a shorter word.
Answers come only from this site, and can be wrong. General information, not advice for your business.