Castle UA Cookbook v8

INDEX

The following table gives the detail of where to find further information relating to all aspects of food safety in the Safety Policy. Please refer to the relevant training material for further explanations and guidelines to complete the required records. Safety Policy Reference Table

Safety Policy Ref

Key Temperatures and Critical Controls

7.32 7.33 7.34 7.11 7.15 7.17 7.35 7.41 7.42 7.43 7.33

Use plastic apron and gloves to handle all raw fruit, vegetables, meat, poultry and fish. Use a red cloth to clean and sanitise after preparing raw foods then dispose of it. Food must be kept at ambient during preparation for a maximum of 30 minutes. Cook all food to 75°C unless recipe instructions state otherwise. Reheat all foods to 75°C or 82°C in Scotland. Only reheat food once. Accept chilled food only if 8°C or below and frozen food at -15°C or below. Check all use by dates and do not accept items with damaged packaging. Food must only be purchased locally for business critical situations where no additional Allergens are introduced. Store all food in a fridge or freezer at the relevant temperature. Store ambient foods in a sealed container. All food must be date labelled. Fresh food must not be frozen on site. All fresh salad, vegetables and fruit (including fruit for the bar) that are not supplied as ready to eat, must be washed prior to use. See page 11. Defrost food thoroughly before use unless manufacturer’s instructions state ‘cook from frozen’. Defrost all food in a fridge. Never refreeze defrosted items. See page 7 & 8 for date coding instructions and day dot chart. All food must be date coded in accordance with manufacturers instructions/the date coding policy. Only food stated within this cookbook maybe cooled. Food must be cooled quickly to a temperature of 8°C or below within 3 hours. Only food stated within this cookbook maybe Hot Held. Food must be kept at 65°C or above. Only food stated within this cookbook maybe Cold Held. All foods must be kept at 8°C or below. Only Buffets stated within this cookbook maybe used. Food can only be displayed for 2 hours then discarded - Ensure documentation is completed. Store in an ice bath to achieve a temperature between 1- 4°C. Fresh: Use within 24hrs. Frozen: Use within 24hrs of defrost or within manufacturers instructions. Use a greaseproof paper liner between food and any wooden board or bowl. Check all wooden items before every use and discard any cracked, split or scored. Clean and sanitise after every use. Do not wash in a dishwasher. Only Company approved Blow Torches may be used. Store away from heat source in ventilated cupboard.

Food Preparation

Cooking & Reheating

Purchase, Delivery & Receiving of Goods

Storage of Food

Washing Foods

Defrosting Foods

7.14

Date Coding

7.13

Cooling

7.12

Hot Holding

7.21

Cold Holding & Display

7.39 7.38 7.40 7.19

Buffets

High Risk Fish (Tuna, Mackerel, Marlin etc)

Wooden Equipment

7.54

Use of Blow Torches

5.14

Carvery Allergens

8

See Carvery safety section.

7.2

Follow Allergens service cycle/policy.

INDEX

VERSION 4, 2020