12 · PRACTICAL APPLICATION

Good practices by job position and final checklist

Training is only effective when it translates into concrete behaviours. Each position must apply the establishment's instructions and food safety management procedures.

Before starting

• I am properly clean and wearing suitable work clothing.
• I have no symptoms or injuries that could create a contamination risk without having reported them.
• My hands are clean.
• Surfaces and utensils are in hygienic condition.
• Refrigeration equipment works and, where applicable, is within the established limits.
• Products are identified and in suitable condition.

During food handling

• I prevent cross-contamination.
• I keep raw foods separate from ready-to-eat foods.
• I control time and temperature.
• I keep food protected.
• I correctly apply the allergen management procedure.
• I immediately report any deviation.

At the end

• I clean and disinfect according to the programme.
• I remove waste and leave the area organised.
• I store food under suitable conditions.
• I check doors, refrigeration units and equipment according to the procedure.
• I complete the required records.