Temperature and date checked before it is accepted.
Chilled at or below 5°C, frozen near −18°C.
Up through the danger zone to a safe core.
Held above the zone until served.
Moved down through the zone quickly.
Temperature held right up to the customer.
The required checks still happen, and still get written down, when it is busy. A rush is when control matters most, not least.
A reading moving toward its limit is a warning. Act while it is still a trend, before it breaches, not after the limit is already broken.
Give accurate allergen information about what is in the food, and prevent allergen cross-contact, where an allergen reaches a dish that should be free of it.
A glove that has touched an allergen carries it to the next dish exactly as a bare hand would. Change your gloves when you change over from allergen to allergen-free work, and never let a glove suggest a free-from dish is safe.
Visual checks as you work, catching bones, packaging, glass, stones, or a torn piece of glove, with control applied per order as each dish is made.
Metal detectors, magnets, sieves, and filters catch physical hazards at defined process steps, and blue detectable gloves are caught the same way if a piece tears off.
Four steps of the flow, one at a time. Tap where the food should be at that step and the line draws itself.
Step 1 of 4Two of the four steps do not sit anywhere, they cross. Cooking carries the food up through the zone and cooling brings it back down, and those crossings are the only moments it is inside the band on purpose. That is why cooling is done fast, and why a cook goes all the way to its core temperature.
From the basics of hygiene, through the whole HACCP system, to running it on a real floor in a kitchen or a plant. That is the entire course. The quiz is where you prove what you know and earn a certificate recognised by TrustBite. One payment covers all three levels.