| Step | Food handler | Person in charge | Verifier |
|---|---|---|---|
| 1. Decide which produce owes it | |||
| 2. Clean it first | |||
| 3. Make up the solution | |||
| 4. Check the strength before use | |||
| 5. Soak for the full time | |||
| 6. Correct what failed | |||
| 7. Keep it clean, cold and dated | |||
| 8. Record and verify |
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.