5 STEPS TO

FOOD SAFETY

CLEAN & PERSONAL TEMP °C FOOD FOOD

SANITISE HYGIENE CONTROL STORAGE HANDLING

DISHWASHER HAND STORAGE SEGREGATION CROSS

WASHING CONTAMINATION

SCULLERY STAFF UNIFORMS COOKING COVER FOOD DEFROSTING

D
00

A
T
/0

E
0/
00
0

CUTTING BOARDS CLEAN NAILS DISPLAY DATE CODE COOLING

& FOOD HANDLING
EQUIPMENT
EX 00
00

P /0
/

IR 0
Y 0

MINIMISE
CLEAN AS YOU GO DANGER ZONE EXPIRY / REHEATING
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