| Step | Person in charge | Food safety supervisor | Accountable manager | Verifier |
|---|---|---|---|---|
| 1. Close each day before the week | ||||
| 2. Gather what the week owed | ||||
| 3. Read for gaps and exceptions | ||||
| 4. Chase each one to closed | ||||
| 5. Walk the kitchen and sign | ||||
| 6. Do the periodic checks | ||||
| 7. Keep records ready |
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.