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| PSR's Food Safety
Induction Training |
This information is taken from
our publication
"Your Guide To Working With PSR", you can see the whole
document by clicking here.
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FSIT |
INFORMATION
Your Supervisor is responsible for:
- Showing you where first
aid facilities are located
- Informing you what
protective clothing is provided at your workplace
- Explaining cleaning
arrangements for protective clothing, and showing you where outdoor clothing
(e.g. raincoats) should be kept
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FOOD
HYGIENE
- Always wash your hands in
warm soapy water after visiting the w.c., blowing your nose, handling refuse,
before handling food
- Check and adhere to 'best
before' and 'use by' dates on goods, whether in storage or on display for
sale
- Ensure that raw meats,
fish, dairy products and cooked foods are stored and prepared
separately
- Use cupboard stocks
efficiently, by taking older products first.
- Never refreeze food once
defrosted
- Do not wash food in the
same sink as the one used for washing hands
- Never use the same knife
or chopping board to prepare raw meat, cooked food and fresh vegetables without
washing them in between times
- Handle food only when
unavoidable; use tongs plates and trays in preference to hands
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GENERAL
HYGIENE
- Report to your Supervisor
in the event of injury or any illness
- Ensure that cuts and sores
are covered with a waterproof dressing
- Food containers should be
clean, protective and free from contamination
- Notify your supervisor of
temperature discrepancies in fridges and freezers
- Thaw frozen food
completely in a fridge or microwave before cooking
- Do not leave cooked foods
to cool for more than one hour before refrigeration or freezing
- Never reheat foods more
than once, and on that occasion ensure that they are piping hot all the way
through
- Ensure that meat is cooked
thoroughly, use a temperature thermometer (if available) to check that the
centre has reached 70 degrees
- Frozen meat and poultry
must be thawed completely. The liquid from the defrosting product must not come
into contact with other food (eg. by use of a cloth)
- Cook foods thoroughly and
observe microwave standing times
- Cooked meats should be displayed at or below 4 degrees,
they must never be displayed for sale at ambient temperatures
- If in doubt, consult your
supervisor
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