| Step | Food safety supervisor | Programme owner | Specialist contractor |
|---|---|---|---|
| 1. Identify the likely pathogens | |||
| 2. Measure pH and water activity | |||
| 3. Consider oxygen | |||
| 4. Limit time at temperature | |||
| 5. Validate your shelf life |
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.