| Step | Food handler | Person in charge | Food safety supervisor | Verifier | Programme owner |
|---|---|---|---|---|---|
| 1. Assess where it can happen | |||||
| 2. Separate by time or place | |||||
| 3. Store it safely | |||||
| 4. Clean between profiles | |||||
| 5. Control people and movement | |||||
| 6. Verify it works |
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.