| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Programme owner |
|---|---|---|---|---|---|---|
| 1. Decide whether this kitchen should do it | ||||||
| 2. Write the method for each item | ||||||
| 3. Prepare and seal | ||||||
| 4. Heat it up, against the clock | ||||||
| 5. Hold for the full time | ||||||
| 6. Cool it fast, in the bag | ||||||
| 7. Store it, and reheat once | ||||||
| 8. Prove the method, and keep checking |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.