Task 17: Monitor the food safety program

Restaurant Name: James said bistro

Hazard: Temperature check for Cold Storage/ freezer storage

Monitoring the Food Safety Program

Implementation:  Make certain that every employee has

received training on and is aware of
the food safety protocols created in
Task 10.

Regular Monitoring:  Make sure food safety protocols are

being followed correctly by conducting
weekly inspections.
 Make sure the thermometer is in good
condition and is readily available.
 When conducting sporadic spot
checks, record observations using a
checklist.

Control of Hazards:  Check to see if recognized risks, like

cross-contamination, are routinely
managed in accordance with the
protocols on a regular basis.
 Keep track of any changes or issues.

Identify Inadequately Controlled Hazards:  Note that employees don't always

check temperature for the cool room
and freezer before and after service.
 Note down all the specifics of this
poorly managed risk.

Corrective Action:  Put corrective measures into place by

holding a refresher training session,
adding signage, and highlighting the
significance of temperature of the cool
room and freezer.
 Fill out an report to keep track of the
steps you took to correct it.

Determine Reasons for Loss of Control:  Examine potential causes of the

temperature down, such as staff didn’t
close the door of the cool room or
freezer properly.
 Record results for additional
examination.
Steps Taken for Restoration: 1. Strengthen Training: Give employees more
instruction on how to check thermometers
and correct temperature. Stress how crucial
precise temperature monitoring is to the
safety of ingredients, cooked food, frozen
food and dry food.

2. Improve Monitoring Processes: Put in

place stricter monitoring protocols, like more
frequent temperature checks and staff
member verification.

Verification of Control Restoration:  Conduct daily checks and record

adherence.
 Maintain a temperature log to monitor
adherence.

Evaluate Changes to Food Safety Program:  Determine whether any adjustments

are necessary to stop future control
failures, such as holding training
sessions more frequently or sending
out more reminders.

Documentation and Evidence:  See Attachments.

Copies of temperature logs.