Scribd
Upload
167 views

How Does This Diary Work?: Food Standards Agency L Food - Gov.uk/sfbb

This document introduces a diary designed to help businesses run effectively and safely. The diary contains week-to-view pages, daily opening and closing checks, a 4-weekly review, staff training records, supplier lists, and cleaning schedules. Managers must sign the diary daily to confirm checks were completed and safe methods followed. The diary should take about a minute daily but note anything unusual. The 4-weekly review allows identifying persistent problems and improving procedures. Opening and closing checks ensure equipment is working, staff are fit, and areas are clean before and after each day.

Uploaded by

Alghubari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
167 views

How Does This Diary Work?: Food Standards Agency L Food - Gov.uk/sfbb

This document introduces a diary designed to help businesses run effectively and safely. The diary contains week-to-view pages, daily opening and closing checks, a 4-weekly review, staff training records, supplier lists, and cleaning schedules. Managers must sign the diary daily to confirm checks were completed and safe methods followed. The diary should take about a minute daily but note anything unusual. The 4-weekly review allows identifying persistent problems and improving procedures. Opening and closing checks ensure equipment is working, staff are fit, and areas are clean before and after each day.

Uploaded by

Alghubari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

INTRODUCTION

HOW DOES THIS DIARY WORK?


The diary is specially designed to help you run your business effectively. It contains:
• week-to-view diary pages
• checks to do every day when you open and close
• 4-weekly review
• staff training record
• suppliers’ list
• cleaning schedule
The manager should sign the diary every day to say that:
• the opening and closing checks have been done
• your safe methods have been followed
The diary should take about one minute a day to complete, unless you have something special to write down.
If anything different happens, or if something goes wrong, you should make a note in the diary of what happened and
what you did. This is so you can show that you have taken action to make sure that food is safe to eat.
If the manager is not in, he or she can give responsibility for the diary to another member of staff. See the ‘Training
and supervision’ safe method in the Management section.

4-WEEKLY REVIEW
The 4-weekly review gives you the opportunity to look back at previous weeks and identify any persistent problems. Write
down details of these and how you decide to tackle them. You might need to train staff again on certain safe methods and/or
change how you do things.
You may find it useful to read the 4-weekly review before starting to use the diary. It will give you an idea of the kind of things
you might need to write down during the week.

OPENING AND CLOSING CHECKS


It is essential that you and your staff do certain checks every time you open and close. Make sure you have worked through
the ‘Opening and closing checks’ safe method in the Management section.
You might find it helpful, on a daily basis, to use the list of opening and closing checks in this diary (see next page).

Food Standards Agency l food.gov.uk/sfbb


OPENING CHECKS
You should do these checks at the beginning of the day. You can also add your own checks to the list.
Your fridges, chilled display equipment and freezers are working properly.

Your other equipment (e.g. oven, hot holding equipment) is working properly.

Staff are fit for work and wearing clean work clothes.

Food preparation areas are clean and disinfected (work surfaces, equipment, utensils, etc.)

All areas are free from evidence of pest activity.

There are plenty of handwashing and cleaning materials (soap, paper towels, sanitiser, etc.)

Running hot water is available at all sinks and hand wash basins.

Probe thermometer is working and probe wipes are available.

Allergen information is accurate for all items on sale.

CLOSING CHECKS
You should do these checks at the end of the day. You can also add your own checks to the list.
Food that has passed its ‘use by’ date, or any damaged or unfit (e.g. mouldy) food has been removed from sale.

Food removed from sale has been disposed of correctly or placed in a special area if being returned to a supplier.

All food is covered, labelled and put in the fridge/freezer (if needed).

Dirty cleaning equipment has been cleaned or thrown away.

Waste has been removed and new bags put into the bins.

Food preparation areas are clean and disinfected (work surfaces, equipment, utensils, etc.)

Floors are swept and clean.

‘Prove it’ checks have been recorded.

EXTRA CHECKS
Extra checks are less frequent than the opening and closing checks. See the ‘Extra checks’ safe method in the Management
section. There is a box next to each day in the diary pages for you to fill in any extra checks you have done.

Food Standards Agency l food.gov.uk/sfbb

You might also like