We as food professionals use the Hygienecode to guarantee the food safety for our customers.
BASIC INSTRUCTIONS
- CLEAN: Machines, cooking equipment, work area and surface, utensils, corners
- ORGANISE: Where is what, who does what and when
- STOCK: FIFO (First In First Out), use stickers to remind you of the expiration date
- EDUCATE: Read and learn about food safety, teach others
- REGISTER: Use forms to keep records of the procedures
- HYGIENE: Wash hands after visiting toilet, after smoking, after handling raw meats/fish
Cleaning
- Use the correct detergent and equipment for cleaning
- Move equipment out of the way to get to the harder parts
- Understand contamination of outside (under your shoes, personal hygiene) and inside (mouse, bacteria)
EdUCATE
- The Hygienecode has been made by food professionals, please read the book here
HACCP Forms
- Temperature of refrigerators
Weekly register the temperature of all the refrigerators to understand which ones are at risk for not keeping the food < 7C or <-15C enough. - Preparation of food (cooling back to <7C within 5 hours)
Food cooked for later serving or re-heating must be cooled back to <7C within 5 hours, this form helps you to understand the timing and level of cooling back. - Cleaning Schedule
Perform hourly/daily/weekly/monthly cleaning duties with this form. - Temperature registration of fresh meats/fish from suppliers
Daily suppliers deliver fresh fish/meats, you can use this form to register the temperature on arrival - Thermometer Check
With this form you check / test your thermometer. - Periodic Check of Procedures
With this form, you can check every month/week if the procedures and registration has been completed - HACCP_registratieformulier_leverancier_questionnaire
Give this form to your supplier to fill in their operation details - Sushi pH value
pH value should be betwwen 4.2 and 4.6
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