| Step | Food safety supervisor | Accountable manager | Verifier | Programme owner | Specialist contractor |
|---|---|---|---|---|---|
| 1. Check what was tested for | |||||
| 2. Check the unit and method | |||||
| 3. Place the food in its category | |||||
| 4. Read it against a guideline | |||||
| 5. Decide what it means | |||||
| 6. Trace the cause |
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.