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All businesses that handle potentially hazardous food are required to have a readily accessible accurate, probe type thermometer on site. Ensure the thermometer probe is cleaned and sanitised before use. Clean with warm running water and detergent, sanitise using sanitise swabs or sanitiser. Thermometer calibration is the act of verifying whether your thermometers are reporting...

How clean is your kitchen and would it pass an audit? Effective cleaning of your food business helps to protect your staff and customers/consumers/residents against the spread of bacteria that can cause food poisoning. It also discourages pests such as rats, mice and cockroaches from entering the kitchen and food storage areas. Cleaning and sanitising...