What are looking for? I never had to do this when I was registered previously. They are sending me out the form today and then said someone will visit.

I already use a temp probe, different chopping boards for different food and use anti bac spray on all surfaces. Logging fridge temp in a book - am I missing anything else?

Ta

Have a read of this - the 'caterer' version under 'find out more' -

http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/

These are the standards they will be inspecting you on :D

I am registered but no one ever came out - they said they will not unless I care for over 6 children

Basic common sense things is what they are looking for though ......


Always wash hands before preparing any food

Clean and disinfect work surfaces regularly i.e. counter tops, chopping boards, sink areas

Prepare raw and ready to eat foods separately to reduce the risk of cross contamination

Thoroughly defrost meat, poultry and fish before cooking

Keep pets out of the kitchen when food is being prepared

Do not use foods after their ‘use by ‘ date

Wherever possible use different chopping boards and knives to keep raw and cooked foods separate


Always ensure food is cooked thoroughly to a minimum of 75oC

Burgers and sausages should be cooked until the juices run clear and there are no pink areas inside

Always follow the cooking instructions on the package carefully

Never dip your fingers into the food to taste it – always use a clean spoon



Foods should be cooled within 90mins of cooking and then refrigerated until used. Never put hot foods straight into the fridge as this will affect the temperature of the fridge and cause condensation.

It is best practice not to re heat food.

Never serve food containing raw eggs e.g. home made mayonnaise

Wash your hands frequently e.g. after using the toilet, before preparing food, handling pets, changing nappies

Do not use a tea towel to dry hands- always use a separate hand towel

Dish cloths can harbour bacteria; it is good practice to use disposable paper towels to clean surfaces

Always check the label of any pre packed food every time you buy it
as the recipe may have changed.
Keep an up to date list of the foods any children may be intolerant/allergic to.



Food poisoning symptoms include: diarrhoea, vomiting, stomach cramps, fever, nausea and headaches.
If you become ill with the above symptoms you must not look after children and you must not prepare food until at least 48 hours after the symptoms have ceased.
IF IN DOUBT SEEK MEDICAL ADVICE !




This was taken from a leaflet that they sent to me when I registered with them so I am aware of what I need to do

Hope it helps you

Angel xx

Thanks ladies

M
x