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  • Safe Method Opening and Closing Checks

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    narasimma8313
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    This document outlines opening and closing checks that are essential for maintaining food safety standards in a bakery business. The opening checks include ensuring refrigerators and freezers are working properly, equipment is in good condition, work areas are clean, and hand washing supplies are available. Closing checks involve refrigerating any leftover food, discarding expired items, cleaning surfaces and equipment, and removing waste and dirty cloths. Performing these checks helps bakeries produce food safely.

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    Safe Method Opening and Closing Checks

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    This document outlines opening and closing checks that are essential for maintaining food safety standards in a bakery business. The opening checks include ensuring refrigerators and freezers are working properly, equipment is in good condition, work areas are clean, and hand washing supplies are available. Closing checks involve refrigerating any leftover food, discarding expired items, cleaning surfaces and equipment, and removing waste and dirty cloths. Performing these checks helps bakeries produce food safely.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    18 views1 page

    Safe Method Opening and Closing Checks

    Uploaded by

    narasimma8313
    This document outlines opening and closing checks that are essential for maintaining food safety standards in a bakery business. The opening checks include ensuring refrigerators and freezers are working properly, equipment is in good condition, work areas are clean, and hand washing supplies are available. Closing checks involve refrigerating any leftover food, discarding expired items, cleaning surfaces and equipment, and removing waste and dirty cloths. Performing these checks helps bakeries produce food safely.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Safe Method:

    Opening and closing checks


    It is essential that you do certain checks every time you start and finish baking for your
    business. This helps you maintain the basic standards you need to make sure that
    your business makes food safely.

    Opening checks

    You should do these checks at the beginning of the day before you start any
    food preparation. You can also add your own checks to the list

    Your fridges and freezers that contain any ingredients you will be using are
    working properly
    Your other equipment (e.g. oven, mixer etc) is working properly and there are
    no loose or broken parts that could physically contaminate the food.
    There is no broken glass
    You are fit for work and wearing clean work clothes
    Food preparation areas are clean (work surfaces, equipment, utensils etc)
    There are plenty of hand washing and cleaning materials (soap, paper towels,
    cloths etc). These are stored away from food.
    No foods/ingredients are past their ‘use-by’ or ‘best-before’ date
    There are no signs of pests or pest damaged stock
    There is no personal laundry in the kitchen
    Pets and children are excluded from the kitchen

    Closing checks

    You should do these checks after the cakes have been made. You can also
    add your own checks to the list

    No food that needs refrigeration is left out at room temperature


    No food is kept past its “use by” date
    Dirty cloths have been removed for cleaning
    Waste has been removed
    Food preparation areas are clean and disinfected
    Floor swept and mopped
    Equipment checked for missing parts

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