This book is specially created to keep cleaning record of small catering premises such as cafes, bakeries, small restaurants, shops selling food prepared on the premises. It must be remembered that effective cleaning gets rid of bacteria on hands, equipment and surfaces, so it helps to stop harmful bacteria from spreading onto food. All business handling food have a legal obligation to provide food fit for consumption to their customers. Complying with the Food Hygiene law is a priority in catering premises regardless of their size and menu variety. One of the key requirements of the law is that you must be able to show what you do to make or sell food that is safe to eat and have this written down. Keeping record of cleaning, maintenance of the premises and equipment will show your due diligence to the local auditing authority. The book covers one month of daily cleaning records and maintenance and incidents log. The cleaning records specify items and equipment commonly used in catering facilities and it requires recording who is responsible for supervising the cleaning. Maintenance and incident records are designed to report any malfunctions of equipment, concerns about the structure of the premises and food safety. It requires also to record what action was taken to improve the situation.
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