ProbeLedger answers

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• HACCP food safety: the seven principles applied to a small kitchen, and the records each one produces

  HACCP food safety is the FDA's seven-principle approach to identifying, evaluating and controlling food safety hazards.

• Food safety management systems: what UK food law asks a business to have, and what a working one contains

  Food safety management systems in the UK must be based on HACCP principles: the hazards, the critical control points, the limits, the monitoring.

• A HACCP app: the records it has to keep, the reminders it has to send, and the test to run before paying

  What a HACCP app has to do: hold the plan and its critical control points, record each temperature check against them.

• The HACCP process: from the process flow diagram to the daily records, in the order the work is done

  The HACCP process in order: describe the product and its processes, draw the flow, analyse hazards at each step, find the critical control points.

• The 14 allergens: the list food law names, and the matrix that shows which dish contains which

  The 14 allergens UK food law requires to be declared: celery, gluten cereals, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame.

• Food safety management system UK: what the requirement is, what the inspector scores, and what a small kitchen keeps

  A food safety management system in the UK must be based on HACCP principles; the local authority inspector scores its management as one of three areas.

• The HACCP principles: the seven the FDA describes, and the document or record each one produces in a kitchen

  The seven HACCP principles from the FDA's guidelines: hazard analysis, critical control points, critical limits, monitoring, corrective actions.

• A food audit: the walk a business does before the inspector's, area by area, with the records checked

  A food audit is the business's own walk of the three areas the inspector scores, hygienic handling, the premises and the management of food safety.

• HACCP food hygiene: how the HACCP plan and the hygiene routines fit together in one system

  HACCP food hygiene: the HACCP plan controls the hazards at critical points; the hygiene routines, cleaning, personal hygiene, pest control.

• A fridge temperature record sheet: sized to the number of fridges and checks a day, with the limit on the sheet

  A fridge temperature record sheet for a kitchen: one line per fridge per check with the reading, the time, the initials and the corrective action.

• A digital food safety management system: what changes from the folder, and what has to stay the same

  A digital food safety management system keeps the same HACCP plan and records as the folder, but prompts each check when due.

• Digital food safety: the same records, kept where they are made and asked for when they are due

  Digital food safety means the HACCP records, temperatures, cleaning, allergens, traceability, kept on the device in the kitchen, prompted when due.

• The HACCP definition: the FDA's words, and what each part of them means in a working kitchen

  HACCP definition, from the FDA: a systematic approach to the identification, evaluation and control of food safety hazards based on seven principles.

• A food hygiene checklist in three rhythms: the daily opening and closing checks, the weekly walk, and the pre-inspection audit

  A food hygiene checklist in three rhythms: the daily opening and closing checks on temperatures, hand-washing and cleaning.

• A food safety management system template UK: the HACCP plan and the records around it, printed from your kitchen's processes

  A food safety management system template for the UK: the HACCP plan with its processes, hazards, critical control points, limits.

• Allergen sheets: one sheet per dish, or one matrix for the whole menu, and why the matrix wins

  Allergen sheets record which of the 14 allergens each dish contains; a sheet per dish or a matrix for the menu.

• A fridge temperature check sheet: the reading, the time, the initials and the action, with the limit printed on it

  A fridge temperature check sheet records each check as a reading, a time and initials, judged against the limit printed at the top.

• Food safety hazards: the four kinds, biological, chemical, physical and allergen, and the process step where each enters a kitchen

  Food safety hazards are biological, chemical, physical and allergenic; each enters at particular process steps, receiving, storage, preparation.

• A food hygiene rating checklist: the three areas the inspector scores, turned into lines a business can walk

  A food hygiene rating checklist turns the three scored areas, hygienic handling, the physical condition of the premises and the management of food.

• An allergen chart PDF: printed from your own menu and dated, rather than downloaded blank

  An allergen chart PDF for a food business: the 14 allergens as columns, the dishes as rows, printed from the menu and dated.

• A food safety hazard: what counts as one under HACCP, and the control the plan writes for it

  A food safety hazard is a biological, chemical or physical agent, or an allergen, reasonably likely to cause illness or injury if not controlled.

• A fridge freezer temperature record: one line per appliance per check, with the limit and the action for each

  A fridge freezer temperature record with one line per appliance per check, the reading judged against the limit for that appliance, the initials.

• A HACCP plan template UK kitchens can use: built from your own processes, with the FSA's cooking and chilling standards on it

  A HACCP plan template for a UK kitchen: the processes, the hazards at each step, the critical control points with the FSA's cooking and danger zone.

• The food danger zone: 40°F to 140°F on the FDA's figures, the two-hour rule, and the log that proves food stayed out of it

  The food danger zone, from the FDA's figures: cold food at 40°F or colder, hot food at 140°F or warmer.

• An allergen chart for a food business: dishes down the side, the 14 allergens across the top, and a date on it

  An allergen chart lists the dishes down the side and the 14 allergens across the top, with a mark where each is present and where cross-contact is.

• An allergen matrix template: the grid of dishes against the 14 allergens, filled from the menu and dated

  An allergen matrix template: dishes as rows, the 14 allergens as columns, present and may-contain marks, the date and the source of each mark.

• An allergen sheet template: one sheet per dish from its recipe, and the matrix that indexes them

  An allergen sheet template for a single dish: the dish, its ingredients, the allergens each brings, the may-contain notes, the date and the source.

• A printable 14 allergens template: the list for the wall, and the grid for the menu, both from this site

  A printable 14 allergens template in two forms: the list of the 14 for training and the wall, and the grid of dishes against the 14 for the counter.

• An allergen sheet: what it records for a dish, who reads it, and why it is dated

  An allergen sheet records, for one dish, the ingredients and the allergens each brings from its label, the may-contain notes and the date.

• Fridge temperature record sheet PDF free download: printed from your fridge count and checks per day, with the limit on it

  A fridge temperature record sheet PDF free download from this site is printed from your own fridge count and checks per day.

• A food safety checklist: the plan's control points as daily lines, and the audit as the monthly walk

  A food safety checklist for a kitchen: the plan's critical control points as daily lines, cooking, cooling, reheating, holding, storage, receiving.

• When should a HACCP plan be checked? When anything changes, on a set schedule, and after any incident

  When should a HACCP plan be checked: whenever the menu, a process, a supplier, equipment or staff change; on a set schedule the plan states.

• The 7 steps of HACCP: the seven principles in the order a kitchen does them, and the record each leaves

  The 7 steps of HACCP are the seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification.

• Temperature danger zone Celsius: 8°C to 63°C on the FSA's figures, and the log that keeps food out of it

  The temperature danger zone in Celsius, from the FSA: between 8 and 63°C, where bacterial growth occurs.

• Danger zone temperature: 40°F on the cold side and 140°F on the hot side, on the FDA's figures, and the log between them

  Danger zone temperature on the FDA's figures: cold food at 40°F or colder, hot food at 140°F or warmer, the refrigerator at 40°F or below.

• What is the temperature danger zone? The range between the FDA's cold and hot figures, and why time inside it is the hazard

  What is the temperature danger zone: the range between the cold limit and the hot limit where bacteria grow fastest.

• A downloadable allergen chart template that is filled from your menu before it is downloaded

  A downloadable allergen chart template from this site: the 14 allergens across, your dishes down, the marks from your recipes, dated.

• Danger zone food: which foods the danger zone applies to, and what the HACCP plan does about them

  Danger zone food is any food that supports bacterial growth when held between 8 and 63°C on the FSA's figures: cooked food, meat, fish, dairy.

• The HACCP process steps: the preparation steps, then the seven principles, in the order a kitchen does them

  The HACCP process steps: assemble the people, describe the products and their use, draw and verify the process flow.

• FSMS meaning: the plan and the records every UK food business must have

  FSMS meaning: a food safety management system, the plan and records a UK food business must have, based on HACCP principles.

• Fridge temp sheets: one line per fridge per check, with the limit printed and the action column on the sheet

  Fridge temp sheets for a kitchen: one line per fridge per check with the reading, time and initials, the danger zone limit printed at the top.

• How often should HACCP be reviewed? Whenever something changes, at least yearly, and after any incident

  How often should HACCP be reviewed: whenever the menu, a process, a supplier, the equipment or the staff change; at a set interval the plan states.

• HACCP procedures: the written routines behind the plan, one per control point, and the prerequisites around them

  HACCP procedures are the written routines that carry out the plan: one per critical control point saying who measures what, when, against which limit.

• What is a critical control point? A step where a hazard is prevented, removed or reduced, and no later step will do it

  What is a critical control point: a step in a food process where a hazard can be prevented, removed or reduced to a safe level and no later step will.

• Fridge/freezer temperature record sheets: one sheet with two limits, a line per appliance per check

  Fridge/freezer temperature record sheets with a line per appliance per check, the fridge limit and the freezer limit both printed.

• The food temperature danger zone: 8°C to 63°C on the FSA's figures, and the three records that show food stayed out of it

  The food temperature danger zone on the FSA's figures is between 8 and 63°C; the three records that show food stayed out of it are cold storage.

• A food temperature record sheet PDF for cooking, holding and cooling, printed with the FSA's standards on it

  A food temperature record sheet PDF for the three food records, cooking, hot holding and cooling.

• What is the danger zone for food? Between 8 and 63°C on the FSA's figures, and what a kitchen does at each end

  What is the danger zone for food: on the FSA's figures the range between 8 and 63°C where bacterial growth occurs; what a kitchen does below it.

• Chopping board color coding HACCP: a cross-contamination control that the plan names and the audit checks

  Chopping board color coding in HACCP is a cross-contamination control: a colour per food group, written into the plan as a prerequisite procedure.

• An EHO checklist: what the environmental health officer looks at, in the order they look, and the records they ask for

  An EHO checklist for a food business: the three areas the environmental health officer scores, hygienic handling.

• An allergens matrix: the 14 allergens across, the menu down, and a date, built from the recipes

  An allergens matrix has the 14 allergens as columns and the menu's dishes as rows, with present and may-contain marks from the recipes and the.

• Food safety fridge temperature UK: below the 8°C top of the danger zone, on the FSA's figures, and the record that shows it

  Food safety fridge temperature in the UK: chilled food must stay below the top of the FSA's danger zone at 8°C.

• Fridge temperature sheets printed to your fridge count and checks per day, with the limit and the action column

  Fridge temperature sheets for a kitchen: a line per fridge per check, the FSA's danger zone limit printed at the top, the action column.

• HACCP means Hazard Analysis and Critical Control Point: the method, in the words a kitchen uses

  HACCP means Hazard Analysis and Critical Control Point: the method of finding what could make food unsafe at each step and controlling it at the steps.

• What does HACCP mean? Hazard Analysis and Critical Control Point, and the method the letters describe for a kitchen

  What does HACCP mean: Hazard Analysis and Critical Control Point, the method of finding hazards at each step of a food process and controlling them.

• The top 14 allergens: the list UK food law names, in full, and the matrix a kitchen keeps for them

  The top 14 allergens are the ones UK food law requires to be declared: celery, gluten cereals, crustaceans, eggs, fish, lupin, milk, molluscs, mustard.

• Danger zone temperature UK: between 8 and 63°C on the FSA's figures, and the records that show food stayed out of it

  Danger zone temperature UK: on the FSA's figures the range between 8 and 63°C where bacterial growth occurs.

• The list of 14 allergens: the names as the law gives them, and the chart a kitchen keeps behind the list

  The list of 14 allergens UK food law names: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts.

• The food safety danger zone: the FSA's figures, and the three records that show food stayed out of it

  The food safety danger zone on the FSA's figures is between 8 and 63°C; the three records that show food stayed out of it are cold storage.

• The main 14 allergens: the legal list, and the chart a kitchen builds from its own recipes

  The main 14 allergens are the ones UK food law requires to be declared; the list, where each hides in a kitchen.

• The 7 principles of HACCP: each one, what a kitchen does under it, and the record it leaves behind

  The 7 principles of HACCP: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and record-keeping.

• What is the temperature danger zone for food safety? The FDA's figures, and the records a kitchen keeps against them

  What is the temperature danger zone for food safety: on the FDA's figures the range between 40°F and 140°F where bacteria multiply fastest.