Food Law Inspections and your business

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How Do I Start?

Check controls

Identifying and controlling food hazards is, of course, a continuing process. Once the Critical Control Points have been identified and controls put in place you need to monitor them regularly.

You may find simple records of checks, for example, of the temperature of chilled food in a cabinet can help you to ensure that the correct temperature is maintained and that controls are working effectively.

How you monitor controls, and how often, will depend on the size and nature of your business. Ideally, you should have a target to check against, for example:

• date marks;
• storage/delivery temperatures against a specified level;
• cleaning procedures against a cleaning schedule;
• personal hygiene practices against company manual/rules.

Whether you record and document your system is up to you. However, by law, you must:

• ensure that controls are working effectively, and that your food is safe for the customer;
• take action if you find the controls are not operating effectively;
• review your system regularly and especially if the way you work alters; and
• take remedial action if your checks show problems with the controls you have in place.

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