Room Name: / Date:
Nominated Supervisor’s Name:
Room Educator Names:
Why should we date containers with food in them?
yes / no / Can non-perishable items of food in containers be stored on the floor? (Containers that will be placed on food contact surfaces should be stored off the floor on shelves to prevent contamination being transferred from the floor to the food surface).
What is the correct temperature for refrigeration (zero to less than 5°c)?
What is the correct temperature for the freezer (minus 15°C or below)?
Refrigerator - Should raw food be above or below cooked food (raw food should be separated and stored below cooked foods)?
Refrigerator –Why should thawing food be covered on tray and below cooked foods? (This prevents juices dripping onto and contaminating other food).
Refrigerator – Why shouldn’t you let ice build up in freezers?
Refrigerator - Why should the door seals be clean and in good repair?
Food Preparation - Why should preparation time of food not exceed one hour
Food Preparation - Why should cooking reach at least 60°C? Note most meat must be cooked at temperatures up to 75°C.
Food Preparation–How long can perishable food that has been in the temperature danger zone (between 5°C and 60°C) be left unrefrigerated? (2 hours)
Food Preparation – How many times can you re heat food (once)
yes / no / Food Preparation – Can leftover food be reused? Yes but potentially hazardous food must be reheated rapidly to at least 60°c or discarded.
Why should non porus crockery and cutlery be used?
Who are all the children with special requirements for food?yes / no / Can cooks/food handlers wear jewellery? – (Cooks must take all practical measures to ensure anything from his or her body does not contaminate the food. Practical measures include wearing no jewellery, a minimum of plain jewellery or gloves over jewellery).
yes / no / Can cooks/food handlers wear nail polish or false nails (Cooks must take all practical measures to ensure anything from his or her body does not contaminate the food. Practical measures include not wearing nail polish or artificial nails).
yes / no / Can cooks /food handlers wear Band Aids? (They must be waterproof. Cooks must take all practical measures to ensure anything from his or her body does not contaminate the food. Practical measures include wearing gloves and using band aids that are easily visible eg blue).
Step 2Sign and date and file this procedure. File this procedure with Procedure for Correctly Storing Dangerous Substances Folder located in office.