The role of the supervisor
- Policies and procedures regarding storage and temperature control, within the HACCP plan or other food safety management system, should be implemented by the supervisor.
- The supervisor should communicate correct procedures to staff, for example, use of thermometers-probes, the need to report problems like refrigerators or freezers failing to maintain correct temperatures, daily checks to remove out-of-date or unfit foods from display or sales,or actions to be taken if chilled and frozen foods are found to be left out at ambient temperatures.
- Staff will require training in the correct procedures, for example action to be taken in the event of unsatisfactory food deliveries. Corrective actions will include retraining or instruction.
- Monitoring the correct implementation of procedures like stock rotation, for example, adherence to date coding procedures such as ‘use by’ and ‘best before’ dates and ‘sell by’/’display until’ (retail).
- The supervisor will monitor the completion if necessary documentation such as delivery and temperature records, and report problems to management.
- The supervisor may need to take immediate action if he/she discovers incomplete or incorrectly completed records and in non-compliance with the food business standards are identified.
- The supervisor may have responsibilities for ensuring that process or cold storage equipment if correctly maintained. This may required use of specialist contractors, and checks that planned maintenance, and routine calibration of temperature measure equipment are being carried out.
- If required to do so, the supervisor must ensure that tractability procedures are implemented to enable products recalls to be carried out.
You have now completed The storage and temperature control of food quiz, carry on to our Spearheaad eLearning end of course quiz…