Biological hazard
procedures
* Purchase & delivery - use reputable
suppliers, audit of suppliers, correct temperature control.
* Storage - storage of foodstuffs at correct temperature under controlled conditions. Cover/wrap foods, separate raw/cooked foods, stock rotation.
* Storage - storage of foodstuffs at correct temperature under controlled conditions. Cover/wrap foods, separate raw/cooked foods, stock rotation.
Preparation - limit the time food is at ambient
temperatures during preparation, use clean equipment, follow good personal
hygiene practices.
Cooling - cool food rapidly. Cool food to below
21°C within 2 hours and then to below 5°C in a further 4 hours. Refrigerate
when cooled below 5°C, keep food covered where possible. 
Chilled storage - store at correct temperature,
cover/wrap foods, good stock rotation, separate raw and cooked foods.
Re-thermalisation-reheat to centre temperature
70° - 75°C.
Hot holding & service - keep food above
60°C, use clean equipment, keep food covered.
Cold service - keeps cool below 5°C, use clean
equipment and keep covered.
Physical Hazard
procedures
Visual inspection of foods
Decanting of foods away from food preparation
area
Thorough cleaning of work surfaces
Correct waste disposal
Good personal hygiene - no jewellery, proper
protective clothing/head cover
Use gloves and tongs to handle food
Coloured band aids
No temporary repairs to equipment
Regular inspection and maintenance of equipment
Covering of food
Removal of wood and glass from food areas
Training of staff
Food safety policy
Active pest control system
No smoking
No eating
Sieving
Use of food grade oil/grease
Chemical Hazard
procedures
Training of staff
Correct storage of chemicals away from food
Material Safety Data Sheets (MSDS's)
Clearly labeled chemical containers
Not using food containers for the storage of
chemicals
Ensuring no chemical residues are left on food
contact surfaces and equipment
Supplier audits
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