Nando's - The basics

Nando's - The basics 

Temperature recording is an important part of your daily routine and are taken; 5 x per day, 3x minimum (hot hold), 3 x per day, 2 x minimum (cold hold).

Any document which we use for recording temps is considered a legal document.

Chciken coming out of the oven must be at least 75C.

Chicken being stored in the hot-hold drawers must be at least 63C.

if chicken in the hot-hold drawers is 63C or below we would refer to the chart below and fill in what we call a 'corrective action'.

Fridges must be between +1C and +5C to safely store chilled products.

Freezers must be below -18C to safely store frozen products.

Frozen products being defrosted must be stored in a fridge to ensure the temperature doesn't fall into the 'danger zone'.

The 'danger zone' is between 5C and 63C - This is the perfect temperature for bacteria to grow.

When handling raw chicken, you must always wear a cap, plastci apron and gloves to prevent cross-contamination - this is called PPE which stands for Personal Protective Equipment. Another example would be oven gloves when getting products out of the oven or goggles when using degreaser.

Always clean the area you have had raw chicken in straight away and thoroughly wash your…