| Step | Food handler | Person in charge | Programme owner | Supplier | Guest or customer |
|---|---|---|---|---|---|
| 1. Plan the thaw | |||||
| 2. Thaw in the chiller | |||||
| 3. Use cold running water only when you must | |||||
| 4. Cook from frozen only if it will cook through | |||||
| 5. Date it, use it, never refreeze | |||||
| 6. Keep raw away from ready-to-eat | |||||
| 7. Serve raw food only on purpose | |||||
| 8. Answer a doneness request |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.