Jill S Work Tools s1

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Apply food safety: Jarrod’s work tools

Did I really see that! Jarrod used:  Decision tool  Action plan  Poster

Problem

Jarrod has observed poor work practices and isn’t sure what to do.

Food Safety Toolbox: Apply food safety —Jarrod's work tools Page 1 of 5 © ANTA 2004 To save these work tools to your computer – pull down the File menu and choose Save As … and give it a file name of your choice

1Decision The problem tool 2a Develop options 2b Consider the consequences

Other people’s poor work practices will continue

Make sure I do the right thing but ignore what I see others doing A customer may become ill What to do about poor work practices I have observed I am pretty junior and they may take offence and question my concerns Talk to the people who are not doing the right thing If they don’t understand the problem it may make no difference

The supervisor can confirm that these practices are Talk to my supervisor in breach of food safety

The supervisor is responsible for staff and is in a position to organise training

2c Make your decision Look at your options and weigh up the consequences and resource implications. What is the best decision? I'll talk to my supervisor

My action plan

What I want How I will go Who I need to What resources Finish by to achieve about it involve/ do I need date (Outcome) (Action) consult (Physical (People) resources)

Gather Access the N/A Food safety manual Tomorrow information manual from the food safety manual Design my Select the key N/A PC Day after poster actions from tomorrow the SOP and work instructions Review the Show it to the Chef Copies of the draft Beginning of poster chef first to Other staff poster next week check its accuracy and then to other staff for their feedback Finalise the Take in N/A Paper for printing, End of next poster and corrections access to laminator week display it and and an appropriate amendments means for displaying the poster

Cooling and defrosting foods poster This is the poster I designed

Cooling and defrosting foods

Cooling foods:

 Cool to below 5ºC within four hours

 Break down and cool in shallow containers where necessary

 Use the refrigerator to cool food

 Use a blast chiller

Defrosting foods:

 Never defrost at room temperature

 Defrost below 5ºC or in a microwave

 Some foods can be cooked from the frozen state

Review

I’m glad I spoke with my supervisor who was pleased with my poster. Once she had checked it for accuracy, some of the other staff members gave some good feedback about how to set it out and where to place it. So everyone is happy!