Hygiene - Reporting Flashcards
What to report
Food hazards and associated hygiene risks: such as being unable to control the temperature and rate of cooling of an item in the cool room if the thermostat is broken
Poor hygiene work practices: such as failing to wash hands between tasks
Unsafe work practices when working with food: such as leaving food out to cool overnight
Personal health issues: such as working when ill
Incidents of food contamination: such as the physical, biological or chemical contamination of food
Purpose and importance of reporting
Purpose: to Ensure the problem is resolved and no one is injured
Importance: Ensures the workers learn, reducing the risk of incidents occurring and the workplace can be safe
Types of report
Formal and informal: such as written procedures in a food safety program such as HACCP. Informal would be letting other people know you have identified and rectified an issue.
Written: would be the written procedure in a food safety program such as HACCP
Verbal: would also be letting other people know you have identified and rectified an issue
Reporting to appropriate persons
This can include a team leader, supervisor, manager or health and safety representative or a HACCP officer.
