\\ChefSafe Flowograms - Cross contamination control
LOOK & DO
RAW MEAT PREP AREA
MEAT SAFE PRE COOK PREPARATION
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BEGIN A TWO STAGE
CLEAN
CLEAN AREA
USING DETERGENT
SPRAY + RED CLOTH
SATANIZE AREA
USING SANITIZER
SPRAY ON AREA
LEAVE FOR A MINIMUM TIME OF
30 SECONDS
WIPE OVER AFTER CONTACT TIME
USING DISPOSABLE BLUE ROLL
REMOVE CLOTH APRON
PUT ON PLASTIC GLOVES &
WHITE PLASTIC APRON
ENSURE YOU HAVE A BIN IN AREA
SELECT CLEAN CONTAINERS + LIDS
SELECT SEALED BAGS OF MEAT
SELECT RED CHOPPING BOARD &
RED KNIFE / RED SCISSORS
PERFORM A 3 WAY
CUT ON SEAL BAG
OPEN FLAP AND ALLOW
PACK TO BREATH
FOR AT LEAST 3 MINS
USING YOUR CLAWED HAND
CARFULLY GRAB THE STEAKS FROM THE
PACKAGING AND
LAY ON A RED CHOPPING BOARD
SPRAY BOTHE SIDES OF STEAKS
USING PREP OIL
PLACE PREPARED STEAKS INTO
CONTAINERS
SEAL WITH AIR TIGHT LIDS OR
CLING WRAP
LABLE AND DAYDOT (2 DAYS)
PLACE ALL PACKAGING IN AREA BIN. PLACE RED
BOARD & KNIFE / SCISSORS IN SINK
CLEAN AREA WITH DETERGENT + RED CLOTH
PLACE CLOTH AND GLOVES IN BIN
SATANIZE AREA WITH SANITIZER SPRAY
LEAVE FOR (MIN 30 SECS)
WIPE OVER WITH DISPOSABLE BLUE ROLL AND
DISPOSE OF
REMOVE AND PLACE IN BIN
YOUR WHITE PLASTIC APRON
WASH HANDS USING BIOLOGICAL
SOAP FOR 3 MINUTES MINIMUM
