To ensure food safety the following practices should be adopted. The environmental health service does not condone the use of any other methods which could jeopardise the safety of the food.

Procedures

• Ensure that only fresh mince or chicken is used.
• When mince or chicken has been delivered, place in refrigerated storage, at no more than 5 degrees C until required.
• Remove from refrigerated storage immediately prior to use; mix with other ingredients and form into required shape.
• Ensure that the preparation surfaces and hands are kept clean.
• After preparation, thoroughly disinfect work surfaces and ensure the food handler washes their hands.
• Return the kebab to refrigerated storage to set, keeping separate from cooked foods.
• When required for cooking, remove from the refrigerator and place on spit of grill.
• Commence cooking on vertical grill immediately.
• Ensure that the outside of the kebab is thoroughly cooked before cutting thin slices.
• Never turn off the gas during cooking.
• Ensure that the knife used for slicing is kept clean.
• Do not cut too many slices of meat to be kept in the bain-marie.
• Ensure that thin slices are held hot at a temperature well above 63 degrees C.
• Do not attempt to reheat any sliced meat that has been allowed to cool. Any meat remaining, either sliced or on the spit, at the end of the day's trading must be discarded.
• Do not attempt to use any meat, cooked or uncooked, that is left over from the previous day's trading.
• All equipment must be thoroughly cleaned after use and always at the end of the day.
• Ensure that the vertical grill is regularly serviced as per manufacturer's instructions.
• Where possible the size of the kebab should be kept to the minimum and a succession of smaller kebabs used throughout the day in preference to one large kebab.