| Step | Food handler | Person in charge | Food safety supervisor | Specialist contractor |
|---|---|---|---|---|
| 1. Get the food cold first | ||||
| 2. Give it time, but trust the reading | ||||
| 3. Check the vehicle or container | ||||
| 4. Read it just before it goes | ||||
| 5. If it is too warm, go back and re-read | ||||
| 6. Release with a record | ||||
| 7. Hold it during transit and check on arrival |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.