TAKE A CHRISTMAS BOOKING
When must the first and last fridge and freezer temperatures be taken?
The first and last kitchen tasks of the day.
What is the safe temperature range of fridges?
Between +1˚C and +8°C (with a target of +5°C). For ROI, the range for fridges is between +1˚C and +5°C.
What is the safe temperature range of freezers?
Between -15˚C and -23˚C (with a target of -18˚C)
Where must the fridge or freezer temperature reading be taken from?
Internal analogue thermometer, not the external digital display.
What action must be taken if a fridge or freezer is missing a thermometer?
Transfer a thermometer from another fridge or freezer. Allow 15 minutes prior to taking the reading.
What action must be taken if a fridge or freezer is warmer than the safe temperature range?
Close the door and allow 15 minutes prior to taking another reading. If after 15 minutes the temperature does not return to the safe range, record the temperature in the notes section of the DMLB and inform a manager.
Cold food temperature checks should be carried out on ‘high risk’ products. What characteristics would make a cold food item high risk?
High in protein. High moisture content. Ready to eat (no further processing will take place in the kitchen to remove bacterial contamination).
What is the ‘danger zone’ temperature range, and what does it mean?
Between +8°C and +63°C. When bacteria multiply most rapidly.
What core temperature must raw foods which are cooked in the kitchen achieve?
75°C or above for a minimum of 30 seconds, with the exception of steak which can be cooked medium or rare.
What core temperature must foods which are already cooked and are reheated achieve?
82°C or above.
If the target core temperature is not achieved when heating food, what corrective action can be taken?
Further cooking/heating must be completed.
What core temperature must food held in a hot holding unit maintain?
63°C or above.
What must be assigned to, and in use for, any food being hot held?
Timer.
Where can you find out how long a food item is permitted to be hot held for?
Laminated hot hold guide on the front of the unit.
What must you use to assign a timer number to a product on the laminated hot hold guide?
Dry wipe marker pen.
How often must food temperature probes be calibrated?
Weekly, on a Monday.
Describe how to use a food temperature probe correctly?
Wipe probe needle with a sanitising probe wipe, insert into the thickest part of the food, wait until the temperature reading stabilises, wipe probe needle again with fresh wipe ensuring needle and casing are clean.
Where must food temperature probes and probe wipes be stored?
Clean, designated container.
What must be used to clean the tip of a food temperature probe?
Sanitising probe wipe.
What must be used to clean the temperature probe casing?
Blue roll and sanitiser.
In what order must a food delivery be put away?
Chilled, frozen, ambient.
In what order must food be stored in a fridge?
To prevent the risk of cross contamination, raw foods (eg raw meat, fish and eggs) should be stored below all other foods. Above these should be unwashed fruit & veg, then washed fruit & veg and ready to eat foods, and dairy at the top.
Is food permitted to be stored on the floor of the walk-in fridge and freezer?
Yes, if stored in suitable packaging and/or containers.
What must you do with any food packaging or containers that are found to be cracked or damaged?
Dispose and record any food wastage.
What is required after all raw meat and fish preparation?
Two stage clean.
What are the different colour boards, knives and tongs used for?
Red for raw meat. Blue for raw fish. Yellow for cooked meat. White for bread and dairy. Green for fruit, salad and vegetables. Brown for unwashed vegetables (eg mushrooms).
How do you avoid cross contamination on the char grill?
The grill is zoned so that raw meat, cooked meat and vegetarian items are segregated.
Which coloured tongs must be used when cooking raw meat on the grill?
Use red handled tongs to place raw meat onto the grill. Use red handled tongs to turn the meat for the first time. Once the meat is fully sealed, use yellow handled tongs to turn one more time and move to the section of the grill designated for cooked meat. Once cooked, use yellow handled tongs to remove the cooked meat from the grill.
Can you add raw burgers to the clamgrill part way through the timed cook of other burgers?
No.
How long is food permitted to be stored in a chill well, and how do you monitor this?
4 hours, timed day dot.
If a food item stored in a chill well recorded a core temperature of 19°C, would it need to be disposed of?
No. The food safety control measure for food stored in a chill well is time (4-hour shelf life) rather than temperature. However, high temperatures might indicate a food quality issue.
How long is pizza dough and fish batter permitted to be stored at ambient, and how do you monitor this?
4 hours, timed day dot.
How are onions prepared?
Last salad item to be prepared on the green chopping board, before it is washed in a dishwasher.
Give some examples of when you must wash your hands.
On entering the kitchen, after handling raw meat, after handling raw fish, after cracking raw eggs or handling cracked egg shells, in between handling raw and cooked foods, after handling waste, after smoking, eating, blowing your nose, coughing or sneezing, after going to the toilet, after cleaning activities, before and after handling deliveries, after breaks, after touching face or hair, at regular intervals throughout the day.
What is the procedure for kitchen staff who would like to smoke?
Change out of kitchen uniform, use the designated smoking area and wash hands on return to the kitchen.
How much time must pass before you can return to work following an absence due to vomiting and/or diarrhoea?
At least 48 hours after the last symptom.
What must be completed before you can return to work duties after a period of sickness?
A return to work interview form.
What chemicals are permitted to be stored on the cookline?
Sanitiser only.
What is the required contact time for sanitiser used on kitchen surfaces?
30 seconds.
What is a two stage clean?
Using blue roll and sanitiser, complete a pre-clean of the surface to remove all spillage and food debris. Dispose of blue roll in the general waste bin. Spray the surface with sanitiser, leave for 30 seconds and wipe with clean blue roll. Dispose of blue roll in the general waste bin. Wash hands after cleaning the raw meat preparation area.
What must be worn whenever you are completing a hot cleaning task?
PPE – personal protective equipment.
What action must you take if you discover PPE that is damaged (e.g. heat resistant gloves with holes in the fingers)?
Dispose of and replace.
What is the correct dose of Zenith sanitiser required in a 500ml kitchen spray bottle?
One 20ml dose.
Are metal wire brushes or scouring pads permitted for cleaning kitchen equipment (eg char grills).
No.
What is the first action you must take on discovering a fire?
Raise the alarm.
What fire extinguisher would you use on an electrical fire (eg a microwave)?
CO2.
What fire extinguisher would you use on cooking oil or fat fire (eg fryer)?
Wet chemical.
When would you activate the Ansul system?
If fire extinguishers are not sufficiently controlling the fire, or if you are not comfortable tackling the fire.
Who is JDW’s Primary authority?
Milton Keynes City Council (MKCC).
What makes up the Wetherspoon food safety management system?
Details can be found in the Enforcement officer FAQs document on myLibrary.
Where can allergen information be found?
Allergen information is provided to customers via a customer information screen, on the Wetherspoon app and on the company’s website.
Where can you find out the correct shelf life for a food product?
Speed dating poster, spec cards.
Where can you find out how to complete a task correctly?
Refer to the relevant SOP.
Where can SOPs be viewed?
myJDW.
What must you do if you spot any sign of pest activity in the kitchen or anywhere else in the pub?
Inform the duty manager.
Who should you report maintenance issues to?
The duty manager.