Yes Chefo
✅ Safe Catering Guide & Record Sheets
Based on Safe Catering
FSAI & Food Standards Agency NI
Issue 7 — April 2019
Contents
Purchase & Delivery Storage & FIFO Cooking Temperatures Preparation & Handling Cooling & Reheating Hot & Cold Holding Cross-Contamination Allergen Management Personal Hygiene Cleaning & Sanitising Pest Control Probe Thermometer SC1 — Delivery Record SC2 — Fridge Temps SC3 — Cook/Cool/Reheat SC4 — Hot Hold SC5 — Hygiene Inspection SC6 — Training Record SC7 — Fitness to Work Daily Safety Checklist
🚚 Purchase & Delivery
Ordering
✓Approved, reputable suppliers only
✓Maintain an up-to-date suppliers list
✓Never accept from unknown sources
Checking Deliveries
✓Chilled max 5°C, frozen -18°C on arrival
✓Check use-by dates and packaging
✓Reject and record unsatisfactory deliveries
❄ Storage
Storage
Target
Key Rule
Refrigerator
1–4°C
Never above 8°C
Chilled display
Max 8°C
Monitor during service
Freezer
-18°C
Core frozen solid
Dry store
Cool & dry
Off floor, no sunlight
Fridge Order — Top to Bottom
▲ Top:Ready-to-eat, cooked food, desserts
▶ Middle:Dairy, eggs, cooked meats
▼ Bottom:Raw meat and fish — covered and labelled
✓FIFO — new stock to the back, oldest pulled first. Label everything with name and date.
🌡 Cooking Temperatures
⚠ Danger Zone: 8°C – 63°C
Bacteria multiply rapidly in this range. Keep food out of the danger zone at all stages.
Food
Min Core Temp
Notes
Poultry (whole & pieces)
75°C
Clear juices, no pink
Minced meat & burgers
75°C
Throughout, not just surface
Pork, rolled joints, stuffed
75°C
Probe centre of stuffing
Beef whole joints
55–63°C
Medium-rare acceptable
Fish
63°C
Opaque, flakes cleanly
Reheated food
75°C
Throughout — once only
Hot holding
63°C+
Check every 2 hours
🍳 Preparation & Handling
Colour Board System
■ RedRaw meat
■ YellowRaw poultry
■ BlueRaw fish
■ GreenFruit & vegetables
■ WhiteBread & dairy
■ PurpleAllergen-free prep
Key Rules
✓Raw and ready-to-eat always separate
✓Wash hands between raw and ready-to-eat
✓Sanitise surfaces after every raw meat task
✓Minimise time in the danger zone
❄ Cooling, Defrosting & Reheating
Cooling
✓Below 8°C within 90 minutes
✓Shallow trays, max 5cm deep
✓Ice baths for stocks & sauces
Defrosting
✓In fridge — never at room temp
✓Bottom shelf, covered
✓Never refreeze thawed food
Reheating
✓75°C throughout — no exceptions
✓Once only — never twice
✓Probe centre to verify
⏳ Hot & Cold Holding
Hot Holding — 63°C+
✓Maintain 63°C or above at all times
✓Check temperature every 2 hours
✓Below 63°C: reheat to 75°C or discard
Cold Holding — Max 8°C
✓Maintain chilled display at 8°C or below
✓Return unsold chilled food promptly
✓Log temperatures at start and end of service
✖ Cross-Contamination Prevention
Yes Chefo ReminderE. coli O157 can cause serious illness and death even in very small amounts. Raw beef and its juices are a primary source. Any splash of raw juices onto ready-to-eat food is a serious hazard.
Physical Separation
✓Separate boards and utensils for raw and cooked
✓Never use same cloth on raw and cooked areas
✓Cooked food always above raw in fridge
Staff Movement
✓Change apron when moving raw to clean area
✓Wash hands thoroughly when changing areas
✓Separate staff for raw and clean where possible
⚠ Allergen Management
Legal Requirement — EU Food Information Regulation
All food businesses must provide allergen information for every dish. Anaphylaxis can be fatal. Never guess — always check every ingredient.
🥛
Milk
Dairy, butter
🥚
Eggs
Mayo, pasta
🌾
Gluten
Wheat, rye
🦐
Crustaceans
Prawns, crab
🐟
Fish
Anchovy, sauce
🥜
Peanuts
Oils, sauces
🌰
Tree Nuts
Almonds, cashews
🫘
Soya
Tofu, soy sauce
🌱
Celery
Stocks, soups
🌿
Mustard
Dressings
🫙
Sesame
Oils, bread
🍷
Sulphites
Wine, dried fruit
🐚
Molluscs
Oysters, mussels
🌻
Lupin
Flour, bread
🧦 Personal Hygiene
Handwashing — 6 Steps
1Wet hands under warm water. Apply liquid soap.
2Rub palms together to make a lather.
3Rub back of each hand with opposite palm.
4Interlock fingers and rub between each finger.
5Rub around each thumb. Rub fingertips against palms.
6Rinse thoroughly. Dry with disposable paper towel. Turn off tap with towel.
Wash Hands When
▶Before starting work and after each break
▶Before handling ready-to-eat food
▶After raw meat, poultry, fish or eggs
▶After using the toilet
▶After handling waste or cleaning
▶After blowing nose, sneezing or using a phone
Staff Rules
✓Report diarrhoea or vomiting immediately — do not work with food until 48 hours symptom-free
✓Cover cuts with blue waterproof plasters · No jewellery except plain band · Hair tied back or covered
✨ Cleaning & Sanitising
Two-Step Method
1Clean with hot soapy water — remove all food and grease
2Rinse to remove soap residue
3Apply food-safe sanitiser at correct dilution
4Leave for required contact time — do not wipe immediately
5Air dry or use clean paper towel
Clean As You Go
✓Sanitise surfaces after every raw meat task
✓Clean spillages immediately
✓Colour-coded cloths for different areas
✓Written cleaning schedule — every surface, every frequency
✓Approved BS EN chemicals at correct dilution
🐛 Pest Control
Signs to Watch For
▶Rodents: droppings, gnaw marks, grease trails, nesting
▶Insects: live insects, larvae, shed skins
▶Report any signs immediately — do not wait
If You Find a Problem
✓Contact pest contractor immediately
✓Notify Environmental Health Officer
✓Discard any food that may be contaminated
✓Repair structural defects immediately
Prevention
✓Seal all food in covered containers · Remove waste regularly · Wire mesh on air vents · Electronic fly killers with annual bulb change
🌡 Probe Thermometer Use
Before Use
✓Clean and sanitise probe · Calibrate regularly (0°C in ice water, 100°C in boiling) · Never use mercury
Technique
✓Insert into thickest part · Wait for reading to stabilise · Probe several points on large joints
After Use
✓Clean and sanitise immediately · Use separate probe for ready-to-eat food · Store in clean covered case
Record Sheets — SC1 to SC7
Print and complete daily. Keep records for a minimum of 3 months.
SC1 — Food Delivery Record
Record one or two high-risk ready-to-eat items from each delivery. Chilled max 8°C · Hot min 63°C.
Business Name
 
Month / Year
 
Completed By
 
DateFood Item (high-risk)Supplied ByUse ByTemp °COK? Y/NAction TakenSign
        
        
        
        
        
        
Manager/Supervisor Check
 
Date
 
SC2 — Fridge / Cold Room / Chill Display Temperature Record
Food must not exceed 8°C. Check at least once daily — twice recommended. Name your units in the shaded boxes.
Month
 
Year
 
Unit Names (1/2/3)
 
DateUnit 1 AM / PMUnit 2 AM / PMUnit 3 AM / PMComments / ActionSign
1st /  /  /   
2nd /  /  /   
3rd /  /  /   
4th /  /  /   
5th /  /  /   
6th /  /  /   
7th /  /  /   
14th /  /  /   
21st /  /  /   
28th /  /  /   
31st /  /  /   
SC3 — Cooking / Cooling / Reheating Record
Core cooking: min 75°C · Cooling: to below 8°C within 90 minutes · Reheating: min 75°C throughout.
DateFoodCook StartCore Temp* °CCooling MethodInto Fridge/BlastReheat Temp* °CActionSign
         
         
         
         
         
* Core temperature above 75°C required
SC4 — Hot Holding / Display Record
For food held hot for more than 2 hours. Keep food above 63°C. If below 63°C: reheat to 75°C or discard.
DateFoodInto Hot HoldAfter 2 hrs °C*After 4 hrs °C*After 6 hrs °C*Action TakenSign
        
        
        
        
* Must stay above 63°C at all times
SC5 — Hygiene Inspection Checklist
Carry out by proprietor or manager regularly. Record any action taken on the right.
Date
 
Completed By
 
Next Review Date
 
Food Rooms & Equipment
Food rooms and equipment in good condition and well maintained?
Y
N
Food rooms clean and tidy — staff cleaning as they go?
Y
N
Food contact surfaces (work surfaces, boards, probe thermometers) clean and well maintained?
Y
N
Appropriate cleaning chemicals available, stored correctly and used properly?
Y
N
Separate colour-coded boards and utensils for raw and cooked in use?
Y
N
Food Handling Practices
Raw and ready-to-eat foods kept separate at all times?
Y
N
Correct temperatures maintained and probe records completed?
Y
N
Staff aware of all food allergen hazards?
Y
N
Separate probe used for ready-to-eat food and properly sanitised?
Y
N
Food properly labelled with dates — FIFO being followed?
Y
N
Personal Hygiene
Staff fit to work, in clean protective clothing and following handwashing?
Y
N
Handwashing basins accessible with hot water, soap and paper towels?
Y
N
Manager Signature
 
Date
 
SC6 — Staff Hygiene Training Record
Complete for each staff member on induction and when training is updated. Keep on file.
Name
 
Position
 
Start Date
 
Training TopicDate CompletedTrainerEmployee Signature
Basic Hygiene Rules — induction   
Purchase, Delivery & Receipt   
Storage & FIFO   
Preparation & Handling   
Cooking Temperatures   
Cooling & Reheating   
Hot Holding / Display   
Cross-Contamination Prevention   
Allergen Awareness   
Personal Hygiene & Handwashing   
Cleaning & Sanitising   
Pest Awareness   
SC7 — Fitness to Work Assessment
For new starters, staff returning after illness, and routine checks.
Employee Name
 
Date
 
Reason
□ New starter  □ Return after illness  □ Routine
1. Have you suffered from diarrhoea and/or vomiting within the last 48 hours?
Y
N
1a. If no — have you taken medication to control diarrhoea/vomiting in the last 48 hours?
Y
N
2. Are you currently suffering from infected wounds, skin infections, sores, or eye infections?
Y
N
3. Are you suffering from or carrying typhoid, paratyphoid or other Salmonella infection?
Y
N
Important: If any answer is YES — the employee must not work with food until cleared by a medical professional.
Employee Signature
 
Manager Signature & Date
 
Daily Food Safety Checklist
Complete morning and end of service every day.
Date
 
Completed By
 
Signature
 
Before Service
Fridge temperatures checked and logged (target 1–4°C, max 8°C)
✓
Probe thermometer calibrated, clean, and sanitised
✓
All surfaces clean and sanitised
✓
Colour-coded boards and utensils in correct areas and clean
✓
Staff briefed on allergens, specials, and any 86s
✓
Use-by dates checked on all produce
✓
Handwashing facilities stocked — soap, hot water, paper towels
✓
During & After Service
Hot holding temperatures checked every 2 hours (min 63°C)
✓
Surfaces sanitised between raw and ready-to-eat tasks
✓
Leftover food cooled quickly, labelled and stored immediately
✓
Waste removed from kitchen
✓
Cleaning schedule completed
✓
Fridge temperatures logged at close
✓
Any incidents, near-misses, or concerns recorded
✓
Yes Chefo ✦ yeschefo.com
Based on Safe Catering — Food Safety Authority of Ireland & Food Standards Agency NI (Issue 7, April 2019). All food businesses must comply with current food safety legislation. Keep completed records for a minimum of 3 months.