| Step | Food handler | Person in charge |
|---|---|---|
| 1. Make the equipment ready | ||
| 2. Load the food | ||
| 3. Check at set intervals | ||
| 4. Move it safely | ||
| 5. Act when it falls below | ||
| 6. Serve quickly | ||
| 7. Close and discard |
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.