Food Safety Management System For

Food Safety Management System

For

Completed by____________________ on________________

People responsible for implementing the pack – (name and position) (name and position) (name and position) (name and position)

Review due date Date reviewed Signature

Booklet 6, April 2017 Published and printed by Amber Valley Borough Council, Town Hall, Market Place, Ripley, Derbyshire DE5 3BT

Food Safety Management System

Contents Introduction

Instructions – How to use the Food Management System BLUE SECTION

Part (A) Typical Operational Steps in a Food Business PINK SECTION

Operational Steps Tick Sheet

Flow Chart

Part (B) Food Safety Management Sheets GREEN SECTION

Purchase and Receipt of Food

Storage – Refrigerated, Frozen, Dry Food and Packaging

Defrosting

Preparation

Cooking and Reheating

Cooling

Hot Holding

Cold Service and Display

Serving and Delivering Food to Customers

Part (C) Information and Record Sheets necessary for the Food

Management System to work RED SECTION

Form A List of Food Suppliers

Form B Delivery Checks

Form C Refrigerator/Freezer Temperature Monitoring Chart

Form D Cooking, Reheating and Hot Holding Temperature Monitoring Chart

Form E Cooling Log

Form F Probe Calibration Chart

Form G Delivery to Customers

Form H Traceability for Food Supplied to Customers

Guidance 1 Food Hygiene Instruction and/or Training

Form I Staff Training Record

Guidance 2 Personal Hygiene Rules

Guidance 3 Food Handlers Fitness to Work

Form J Staff Sickness Record

Guidance 4 Cleaning

Form K Daily Cleaning Checklist

Form L Weekly Cleaning Checklist

Form M Monthly Cleaning Checklist

Form N Cleaning Chemicals

Guidance 5 Pest Control

Form O Pest Control Monitoring Records

Form P Details of your Waste Collection Company

Guidance 6 Catering and Food Allergens and Intolerance

Guidance 7 High Risk Foods

Guidance 8 Hazardous Practices

Guidance 9 Food Poisoning

Guidance 10 Glass Breakage policy

Guidance 11 Handwashing procedure

Guidance 12 Detailed Information on HACCP

Introduction to the Food Management System The Food Hygiene (England) Regulations 2013 require food business operators to put into place and maintain a Food Safety Management System based on the principles of ‘HACCP’ (Hazard Analysis Critical Control Point). Food Businesses have always been required to produce food that is safe to eat but these Regulations say that businesses must be able to show what they do to make food safely – and have this written down. Simply put “Say what you do, do what you say and prove it with records”. Amber Valley Borough Council has produced this Pack to help small businesses work through the process of writing a Food Management System in a logical way. Throughout the pages there are places for you to fill in what you do in your business. It is intended to be used as a starting point and gives examples rather than answers. This pack will also guide you to show what your business does to control cross- contamination from E. coli bacteria. The Food Standards Agency (FSA) has produced guidance called “E. coli O157 - Control of Cross Contamination”. It shows the steps that are necessary to control the risk of ready to eat food becoming contaminated by low levels of E. coli O157. E. coli can find its way into your kitchen on unwashed vegetables and fruit or raw meat. Contamination can occur if these come into contact with ready to eat food or if staff move E. coli bacteria around the kitchen on their hands or utensils. If a small number of E. coli O157 bacteria are eaten, it can cause serious illness or even death. The severity of the illness means that steps are necessary to protect customers. By completing the pack and following the steps it will be the start of showing how you control cross-contamination. Managers must be aware of the E. coli guidance to train staff on how to prevent cross contamination. The full guidance can be found at: https://www.food.gov.uk/sites/default/files/ecoli-cross-contamination-guidance.pdf This pack is not the only way of complying with the Law and the guidance. There are many other systems available such as the Food Standards Agency’s ‘Safe Catering’, which can be accessed free of charge on their website at www.food.gov.uk/northernireland/safetyhygieneni/safecateringni/ or you can of course develop your own system. What do I need to do? To comply with the legislation it is necessary to identify, control, monitor and record the points in the operation where food hazards may occur. Food Hazards include anything that may harm the consumer. Food Hazards fall into one of the following groups:-

Bacterial Hazards. Bacteria or other organisms may be present in food and may cause food poisoning. For example, harmful bacteria

https://www.food.gov.uk/sites/default/files/ecoli-cross-contamination-guidance.pdf

http://www.food.gov.uk/northernireland/safetyhygieneni/safecateringni/

may survive if cooking is inadequate. Bacteria may multiply if chilled high risk food is not kept cold enough.

Chemical Hazards for example by cleaning chemicals, pest baits.

Physical Hazards, such as glass, metal, plastic contamination. How do I use this Pack? This pack is split into three parts, A (pink section), B (green section) and C (red section). By working through these parts, you will be guided through the stages of your operation and will identify the food safety controls that you need to implement. There are also examples of record sheets at the back of the pack that you may find appropriate for you to use in your business to help show what you are doing to make food safely. If you already keep records, you may wish to keep the layout you already have and refer to them in the appropriate section of the file. What do I do next?

The next section guides you through completing the forms provided in this Pack. If you have any questions or queries, you can contact the Amber Valley Borough Council Regulation Unit on 01773 570222. What do I do when I have completed the Pack?

It is important that all staff are aware and understand the parts they play in your Food Management System. Make sure you have enough blank copies of the monitoring forms, for example fridge temperature monitoring forms, for staff to complete. Ensure your staff know what you expect them to do, how to do it, what form to use if required and who to report to if things go wrong.

At your food hygiene inspections, your completed documentation will be requested by Environmental Health staff in order for you to show that you have identified the appropriate controls necessary for your business to produce safe food. You must ensure that the Management System is kept up to date, and do a review of it when things change in your business, such as when the menu changes, new equipment is installed or new staff start work.

Instructions How to use the Food Safety Management System

There are 3 parts to the Food Safety Management System which must be completed in order

Part A Typical Operational Steps in a Food Business (Pink Section)

Part B Food Management Sheets (Green Section)

Part C Information and Record Sheets necessary for the Food Management System to work (Red Section)

Part (A) Typical Operational Steps in a Food Business (Pink Section)

Look at the typical operational steps in a food business (Pink Sheet) and tick those that apply to your business. It is important to look at your menu and also consider any “specials” or seasonal dishes/ sauces etc when completing the chart. This will help you to fill in the correct Food Management System sheets in Part B.

Part (B) Food Safety Management Sheets (Green Section)

Take out the relevant Food Management Sheets (Green Sheets) that you identified in Part (A) as operational steps in the business. Complete all 5 Sections on each sheet as follows:

Section (1) Hazards which can occur at this stage; Bacterial/ Physical/ Chemical (Please circle, if applicable, delete if not)

You must identify hazards that are present at that operational step. Hazards are described in the Introduction. Simply circle the hazards that apply and cross out those that do not apply (see the examples below). Example: Part (B) Food Safety Management System - Cooking and Reheating Section (1) Bacterial, Physical and Chemical hazards may all be relevant at this stage. Therefore all hazards are circled

Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical

(delete if not applicable)

Section (2) Safe Cooking & Reheating Plan (Tick the box if applicable, cross the box if not applicable)

Staff supervised / instructed and trained in Food Hygiene (See Supervision Instruction Training Guidance 1

and fill in Form I)

High Risk Foods cooked and/or reheated to a temperature of at least 75c for 30 seconds at the centre (Fill in

Form D)

Meat and poultry cooked until juices run clear/no blood present and to a core temperature of at least 75ºc for

30 seconds (or an equivalent time/temperature ratio, to kill bacteria) (Fill in Form D)

Calibrated probe thermometer used to check temperatures (Fill in Form F)

Probe thermometer only used to check ready to eat food and sanitised before every use (Using method in

Guidance 4)

Probe thermometer used for both ready to eat and raw refrigerated food but sanitised between uses by washing

on a hot cycle in the dishwasher (See Guidance 4)

Manufacturers cooking and reheating instructions followed

Reheating food only once

Safe handling practices to prevent transferring bacteria from raw to ready to eat foods

Separate clean tongs/ spatulas used to take cooked food off and plate up

Foods that can cause allergic reactions are cooked and reheated separately to other foods (See Guidance 6)

Section (3) Safe checks

What checks should be carried out? How often? What records shall I keep? (For

example, ‘Check temperature of the centre of food using a probe thermometer. Fill in

Form D’ – write down when this will be done and how often)

Section (4) Who

does the checks?

Section (5) What should be done if things go wrong?

Section (2) Safe Food Plan Once you have completed Section (1) and identified the hazards relevant to this operational step, you must show how these are controlled. Most controls are simple, for example the control for removing the hazard of food poisoning bacteria found in raw chicken is to ensure the chicken is thoroughly cooked. It needs to be cooked for a certain time at a specific temperature, appropriate for its weight so that it reaches a core temperature of 75ºc for 30 seconds.

You should tick ✓the box(es) to show which of the controls are implemented in your

business and cross × the controls which are not applicable. Where additional

controls are implemented these must be added the space provided at the bottom of Section (2). Additional sheets may be used if necessary.

Example: Part (B) Food Safety Management System - Cooking and Reheating

Section (2) If all controls are applicable to your business Section (2) would look like this.




✔ Staff supervised / instructed and trained in Food Hygiene (See Supervision Instruction Training Guidance 1

and fill in Form I).

✔ High Risk Foods cooked and/or reheated to a temperature of at least 75c for 30 seconds at the centre (Fill

in Form D)

✔ Meat and poultry cooked until juices run clear/no blood present and to a core temperature of at least 75ºc

for 30 seconds (or an equivalent time/temperature ratio, to kill bacteria) (Fill in Form D)

✔ Calibrated probe thermometer used to check temperatures (Fill in Form F)

✔ Probe thermometer only used to check ready to eat food and sanitised before every use (Using method in

Guidance 4)

✔ Probe thermometer used for both ready to eat and raw refrigerated food but sanitised between uses by

washing on a hot cycle in the dishwasher (See Guidance 4)

✔ Manufacturers cooking and reheating instructions followed

✔ Reheating food only once

✔ Safe handling practices to prevent transferring bacteria from raw to ready to eat foods

✔ Separate clean tongs/ spatulas used to take cooked food off and plate up

✔ Foods that can cause allergic reactions are cooked and reheated separately to other foods (See Guidance 6)





Section (4) Who

does the checks?


Section (3) Safe Checks In this Section you must identify what checks are carried out, how often the checks are carried out and what records you keep to prove that food was safe to serve. “If you do it, prove it”. Records are very important and may help with a legal defence known as a “due diligence defence” should formal action be taken against your business.

Example: Part (B) Food Safety Management System Cooking and Reheating Section (3)

Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if not applicable)





in Form D)





Guidance 4)








3) Safe checks




4) Who does the

checks?

5) What should be done if things go wrong?

Section (4) Who does the checks? In this Section you must identify who is responsible for the safe checks listed in Section (3). You should think about holiday and sickness cover. Make sure the record sheets for these safe checks are completed by the person identified Example: Part (B) Food Safety Management System - Cooking and Reheating Section (4)







in Form D)





Guidance 4)












Section (4) Who

does the checks?


Section (5) What should be done if things go wrong? This Section needs to include brief instructions of what action is taken if the Safe Checks show something is wrong, for example:

Inform the Owner/ manager immediately.

If food has been in the danger zone (8ºc – 63ºc) for more than 4 hours destroy it.

If food is not cooked thoroughly, continue cooking to ensure a core

temperature of 75c for 30 seconds (or equivalent). Example: Part (B) Food Safety Management System - Cooking and Reheating Section (5)







in Form D)





Guidance 4)












Section (4) Who

does the checks?


Part (C) What should I do next? (Red Section) You should now complete any of the record sheets in Part C (Red Section) that relate to the things you do in your business. For example:

You should complete the record sheets that have been identified in Part B, such as the Supplier list (Form A), Temperature Monitoring Charts (Forms C and D), Staff Training Record (Form I), Cleaning Schedules (Forms K, L and M) and Pest Control (Form O) so they reflect your business.

You must make sure who ever is named in the “who does the checks” boxes are carrying out those checks and completing the monitoring sheets such as temperature checks for deliveries, storage, cooking and hot hold and probe calibration. (Forms B, C, D, and F)

That you have traceability for food coming into and out of your business. This can be done by completing the traceability records for the food you buy (and sell to other businesses) and by labelling food you store. (Forms B, G and H)

You must give staff training on the system so they understand how it works and their duties to carry out any checks.

Review The Food Safety Management System should be reviewed at regular intervals to make sure it still reflects what you are doing. It should be reviewed at least annually or when any major changes happen, for example if you change suppliers for food, or chemicals, or you have a new member of staff. You should put the date for the next review on the front sheet.

Part (A) Typical Operational Steps in a Food Business Tick ✓ the operations that are applicable to your business and see

flow chart.

Purchase and Receipt of Food

Tick this box if you buy food yourself and / or have food delivered

from reputable company.

Storage – Refrigerated, Frozen, Dry Food and Packaging

Tick this box if goods are received and placed into storage

before use. Defrosting

Tick this box if foods are defrosted prior to preparation or use.

Preparation

Tick this box if any operation involves handling of food e.g. peeling

and preparation of salad and vegetables, making a pie, preparing sandwiches or stuffing a chicken. Cooking and Reheating

Tick this box if foods are cooked after preparation and /or foods are

reheated whether made on the premises or bought in. Cooling

Tick this box if food is cooled after cooking as it is not intended for

immediate use. Hot Holding

Tick this box if food is kept hot until service.

Service and Display

Tick this box if food is served cold from the fridge and / or

displayed chilled. Serving and Delivering Food to Customers and Businesses

Tick this box if food is given or transported to a customer

Include food delivered to stalls and mobile vehicles.

Flow Chart

PURCHASE

RECEIPT

STORAGE - ROOM

TEMPERATURE OR CHILLED

PREPARATION

SERVE OR

DELIVER COLD

COOKING

STORAGE - CHILLED OR

FROZEN

SERVE OR

DELIVER COLD

REHEAT

HOT HOLD

SERVE OR DELIVER HOT SERVE OR

DELIVER HOT

USE OF LEFTOVERS

WASHING UP

STORAGE - FROZEN

DEFROST

COOL FREEZE DEFROST

Part (B) Food Safety Management Sheet

Purchase and Receipt of Food Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Purchase and Receipt Plan (tick the box if applicable, cross the box if not

applicable)

Staff supervised / instructed and trained in Food Hygiene (See Supervision Instruction

Training Guidance 1 and fill in Form I)

Approved & reputable suppliers listed and contact details (Fill in Form A)

Suppliers vehicles clean

Delivery personnel wearing clean over clothing and practicing good hygiene

Date codes checked

Temperatures checked on delivery- refrigerated at 8ºc or colder, frozen at –18ºc or colder,

and hot food at 63ºc or warmer (Fill in Form B)

Food collected in my vehicle, stored in hygienic way, at correct temperatures- chilled food

at 8ºc or colder and frozen at –18ºc or colder (Fill in Form B)

If raw food is temperature probed, a separate probe thermometer is used

Visual check of packaging – clean and not damaged (Fill in Form B)

Dirty outer packaging removed before storage

Food stored promptly after delivery. Chilled food placed in the refrigerator within 15

minutes of delivery to premises

Food supplied separately – raw food and unwashed fruit and vegetables separated from

cooked/ ready to eat food and cleaning chemicals supplied separately



What checks should be carried out? How often? What records

shall I keep? (For example. Temperatures checked of refrigerated foods delivered

with a probe thermometer to ensure 8ºc or colder every delivery and

recorded on Form B)

Section (4) Who

does the checks?


(For example. If chilled ready to eat food delivery temperature is above 8ºc reject delivery)

Part (B) Food Safety Management System

Storage – Refrigerated, Frozen, Dry Food and Packaging Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Food Storage Plan (tick the box if applicable, cross the box if not

applicable)



All food in refrigerators, refrigerated displays and refrigerated vehicles kept at 8°c or

colder (or at the temperature stated on food labels) (Fill in Form C)

Frozen food kept at -18°c or colder (Fill in Form C)

Probe thermometer used to check refrigerators by probing a jelly or tub of lard marked ‘not

for sale’

If raw food is temperature probed, a separate probe thermometer is used

Refrigerators/ freezers regularly serviced

Food covered, wrapped or in pest proof containers

Foods that can cause allergic reactions are stored separately to other foods (See Guidance

6)

Stock rotation in place, food used within it’s ‘best before’ or ‘use by’ date

Cleaning chemicals stored away from food

Raw and ready to eat foods separated sufficiently to avoid cross contamination e.g. ready to

eat food stored above raw food in the refrigerator or in separate refrigerators or in separate

part of walk-in fridge

Raw and ready to eat food stored separately in the freezer

Unwashed vegetables and fruit are stored away from ready to eat food


Storage space adequate

Storage areas clean and free from pests

Pest control measures in place (Fill in Guidance 5 and/ or Form O)

When freezing food, label with date ‘frozen’ and the date it should be ‘used by’

All stored foods correctly labelled with ‘Use By’ or ‘Best Before Dates’

Chilled high risk food prepared used within 3 days of production

Food used within 3 days once original packing is opened or within ‘Use By’ date if shorter

Following the Glass Breakage Policy (See Guidance 10)

Food packaging is stored safely and not at risk of contamination



shall I keep? (For example. Temperatures of fridges and freezers

checked every day and written down on Form C.)

Section (4) Who

does the checks?


(For example. If fridge not operating at or below 8°c, call Emergency Refrigeration Engineer.

Phone no: ).


Defrosting Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Defrosting plan (tick the box if applicable, cross the box if not applicable)



All perishable foods thawed on a tray in the refrigerator. Raw meat and poultry at the very

bottom of fridge

Defrosting in microwave

Defrosting in sink, under running water, away from cooked and ready to eat foods and in

designated sink. Cleaning and sanitising the sink before and after defrosting


Foods covered for protection whilst defrosting

Raw meat, poultry and fish placed on sufficiently deep drip trays to contain thawing liquid

Centre of all food checked to ensure thoroughly thawed

Label defrosted food for use later with date defrosted and provide a use-by date e.g. within

2 days

Thawed products NEVER refrozen

Defrosting raw food away from high risk food

Section (3) Safe Checks


shall I keep?

(For example. Check raw meat is defrosted in a deep tray below

ready to eat foods in the refrigerator.)

Section (4) Who

does the checks?


(For example. If product still frozen, put back refrigerator until completely thawed, or defrost

in microwave.)


Preparation Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Preparation Plan (tick the box if applicable, cross the box if not

applicable)



Following Cleaning Guidance 4 to sanitise food contact surfaces, refrigerator handles, sinks

and taps before and during use (See Cleaning Guidance 4 and Forms J, K and L)

Hands washed regularly using anti-bacterial liquid soap and hands hygienically dried (See

Handwashing Guidance 11)

Using non-hand operable taps or taps turned off using a paper towel

Use separate work surfaces/ preparation areas for raw and high risk foods

Separate cloths used for raw and ready to eat areas.

Using disposable cloths/ roll or boil washed re-usable cloths

Separate staff work in raw and ready to eat areas

Separate aprons used for raw and ready to eat activities

Aprons taken off when leaving the kitchen

Separate work surfaces and equipment used for foods that can cause allergic reactions (See

Guidance 6)

Separate equipment for raw and cooked/ ready to eat food e.g. tongs, forks, mincers, meat

slicers, scales, vacuum packers etc.

Colour coded equipment used for raw and high risk foods

Equipment cleaned and air dried


Reduce handling of ready to eat foods, using gloves, tongs and utensils

Cleaning chemicals stored away from preparation areas

Windows / doors fly screened if opened regularly

High risk foods kept out of the refrigerator for as short a time as possible

Removal of foreign objects from the preparation area

Purchase pre-washed foods where practicable

Fruit and vegetables are washed by rubbing them well under water. The sink and tap are

then cleaned following Guidance 4



shall I keep? (For example. Check raw and ready to eat foods are

kept in their separate areas for preparation.)

Section (4) Who

does the checks?


(For example. Re-train staff. Throw contaminated food away. If preparation surface

contaminated, remove contamination, clean and sanitize area before use.)


Cooking and Reheating

Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Cooking & Reheating Plan (tick the box if applicable, cross the box if not

applicable)



High Risk Foods cooked and/or reheated to a temperature of at least 75c for 30 seconds at

the centre (Fill in Form D)

Meat and poultry cooked until juices run clear/no blood present and to a core temperature

of at least 75ºc for 30 seconds (or an equivalent time/temperature ratio, to kill bacteria) (Fill

in Form D)

Calibrated probe thermometer used to check temperatures (Fill in Form F)

Probe thermometer only used to check ready to eat food and sanitised before every use

(Using method in Guidance 4)

Probe thermometer used for both ready to eat and raw refrigerated food but sanitised

following the method in Guidance 4

Manufacturers cooking and reheating instructions followed

Reheating food only once


Separate clean tongs/ spatulas used to take cooked food off and plate up

Foods that can cause allergic reactions are cooked and reheated separately to other foods

(See Guidance 6)


What checks should be carried out? How often? What records shall I

keep? (For example. ‘Check temperature of the centre of food using a

probe thermometer. Fill in Form D’ – write down when this will be done

and how often.)

Section (4)

Who does the

checks?


(For example. If product has not reached at least 75C for 30 seconds at the centre,

continue cooking until food reaches require temperature.)


Cooling Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable) Section (2) Safe Cooling Plan (tick the box if applicable, cross the box if not applicable)



Food cooled to below 8°c as quickly as possible – within 90 minutes (Fill in Form E)

Small joints of meat used i.e. less than 2.5kg

Food cooled in shallow, pre cooled trays and small portions to ensure speedy cooling

Food placed in refrigerator as soon as temperature of cooling food approaches room

temperature but "hot" food not placed in refrigerator

Cooling takes place in an insect proof area, used only for high risk foods


Use blast chiller to cool foods quickly



shall I keep? (For example. Cool on clean sanitized surface, away

from raw preparation area)

Section (4) Who

does the checks?


(For example. Ensure that food is adequately cooled before putting into refrigerator)


Hot Holding Section (1) Hazards which apply to this stage Bacterial / Physical / Chemical (please delete if

not applicable)

Section (2) Safe Hot Holding Plan (tick the box if applicable, cross the box if not

applicable)



Hot foods kept at or above 63ºc (Fill in Form D)

Food kept on display below 63c for 2 hours or less

Food to be hot held only once

Pre-heat hot holding equipment

Food placed in bain-marie/ hot cabinet immediately after cooking or reheating

Hot liquids stirred regularly

No risk of contamination by foreign bodies or chemicals

Section (3) Safe checks.


shall I keep? (For example. Sneeze guard fitted to prevent

contamination by public. Food probed to ensure it’s at or above 63ºc)

Section (4) Who

does the checks?


(For example. Throw away hot food kept below 63ºC for more than 2 hours)

Part (B) Food Safety Management Sheet

Cold Service and Display of Food Section (1) Hazards which can occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Cold Service and Display of Food Plan (tick the box if applicable, cross

the box if not applicable)



Chilled display to be switched on in advance of service sessions, allowing time for correct

temperatures to be reached


Never top up containers of food. Always exchange them and throw away leftovers

Check temperature at least once during session and record (Fill in Form C)

Food not allowed to go above 8c

Foods containing allergens are labelled for the customer (See Guidance 6)

Leave buffet food, sandwiches etc in the fridge until ready to serve

At end of session all food removed from display

Dispose of food if it has been stored at room temperature for more than 4 hours



shall I keep?

(For example, check temperature of refrigerated foods with a probe

thermometer to ensure 8ºc or colder and record on monitoring form

(Fill in Form C))

Section (4) Who

does the checks?


(For example. If chilled ready to eat food is above 8ºc for more than 4 hours throw it away)


Serving and Delivering Food to Customers and Businesses

Section (1) Hazards which may occur at this stage Bacterial / Physical / Chemical (delete if

not applicable)

Section (2) Safe Delivery Plan (tick the box if applicable, cross the box if not applicable)



Safe handling practices to prevent transferring bacteria from raw to ready to eat food

Food packaging is stored safely and not at risk of contamination

Raw food packaging is kept separate from ready to eat packaging

Cash register only used with clean hands, or hands are washed after every use, and is

positioned to minimise the risk of cross contamination

All packaging is food safe

Separate utensils used for serving raw and ready to eat foods


Minimise handling of ready to eat foods, using gloves, tongs and utensils

Separate storage for raw and ready to eat foods to avoid cross contamination

Customers with allergies given advice (See Guidance 6)

Delivery vehicles clean

Delivery personnel wearing clean over clothing and practicing good hygiene

Date codes on products

Temperatures checked on delivery to customer- colder than 8ºc refrigerated, colder than –

18ºc frozen and more than 63c for hot deliveries (Fill in Form G)

Visual check of packaging – clean and not damaged

Records kept of all food supplied (Fill in Form H)



shall I keep?

(For example. Check temperature of refrigerated foods delivered with

a probe thermometer to ensure colder than 8ºC. Fill in Form G)

Section (4) Who

does the checks?


(For example. If food is out of temperature control for more than 4 hours then destroy the

food)

Part (C ) Information and Record Sheets necessary for The Food

Safety Management System to Work

Form A List of Food Suppliers

Form B Delivery Checks

Form C Refrigerator/Freezer Temperature Monitoring Chart

Form D Cooking, Reheating and Hot Holding Temperature Monitoring Chart

Form E Cooling Log

Form F Probe Calibration Chart

Form G Delivery to Customers

Form H Traceability for Food Supplied to Customers

Guidance 1 Food Hygiene Instruction and/or Training

Form I Staff Training Record

Guidance 2 Personal Hygiene Rules

Guidance 3 Food Handlers Fitness to Work

Form J Staff Sickness Record

Guidance 4 Cleaning

Form K Daily Cleaning Checklist

Form L Weekly Cleaning Checklist

Form M Monthly Cleaning Checklist

Form N Cleaning Chemicals

Guidance 5 Pest Control

Form O Pest Control Monitoring Records

Form P Details of your Waste Collection Company

Guidance 6 Guidance for caterers on Food Allergens and Intolerance

Guidance 7 High Risk Foods

Guidance 8 Hazardous Practices

Guidance 9 Food Poisoning

Guidance 10 Glass Breakage policy

Guidance 11 Detailed Information on HACCP

List of Food Suppliers Form A Keeping details of suppliers is a legal requirement.

Full Name of Company

Address and Phone Number

Food Supplied

For further information on record keeping contact Amber Valley Borough Council, Environmental Services,

Regulation Unit, Town Hall Ripley, Derbyshire. DE5 3BT. Telephone 01773 570222.

A copy of this generic form is available from: http://www.ambervalley.gov.uk/ in the a-z section of this web

page under food safety management system – Related documents.

http://www.ambervalley.gov.uk/

Delivery Checks Form B

Date Supplier Temperature °c Condition Date Codes Initials

Targets for Delivery Checks

Temperature: Chilled food 8ºc or colder. Frozen Food –18ºc or colder. Hot food 63ºc or

warmer

Date Codes: Food date coded to give enough shelf life, and within “use by date”

Contamination; Packaging and food in good condition. Driver good standard of

personal hygiene. Inside of vehicle clean. For further information on record keeping contact Amber Valley Borough Council, Environmental Services,



page under Food Safety Management System – Related documents.


Refrigerator/Freezer Temperature Monitoring Form C

Month _____________

Date Time Unit 1

Unit 2

Unit 3

Unit 4

Unit 5

Unit 6

Signature Corrective Action

Unit Target Temperature

Refrigerators Colder than 8oC

Freezers Colder than –18oC

In the event of equipment failure contact_______________________immediately. For further information on record keeping contact Amber Valley Borough Council, Environmental Services,





Cooking, Reheating and Hot Holding Temperature Monitoring Chart Form D

Month _________________

Date Time Type of food

checked

Cooking Temp

Reheating Temp

Hot Holding Temp


Target Temperature

Cooking 75oC for 30 seconds or 80oC for 6 seconds

Hot Holding Above 63oC

Reheating 75oC for 30 seconds or 80oC for 6 seconds

In the event of an incorrect temperature contact_______________________immediately. For further information on record keeping contact Amber Valley Borough Council, Environmental Services,





Cooling Log Form E

Centre temperature: 75c or above after cooking. Cool foods to Centre Temperature: <8c in 90 minutes. Note: Ensure the thermometer probe is sterile before and after use and is calibrated at regular intervals.

Date Product Start Centre

Temp (c)

Time at start of Cooling

Time at end of Cooling

Temp at end of cooling

Comments/Actions Taken Signature

For further information on record keeping contact Amber Valley Borough Council, Environmental Services, Regulation Unit, Town Hall Ripley, Derbyshire. DE5

3BT. Telephone 01773 570222.

A copy of this generic form is available from: http://www.ambervalley.gov.uk/ in the a-z section of this web page under Food Safety Management System – Related

documents.


Probe Calibration Chart Form F Year__________ Probe number__________

Month Hot Method

Temp (c)

Cold Method

Temp (c)


January

February

March

April

May

June

July

August

September

October

November

December

To check the probe thermometer is working correctly:

Cold: Agitate the probe thermometer in a cup of melting ice and water. The thermometer should read between –1oC and 1oC; and

Hot: Agitate the probe thermometer in boiling (unsalted) water. The thermometer should operate between 99oC and 101oC.

If the thermometer is operating outside this range either repair/replace the probe thermometer.

In the event of a wrong temperature contact___________________immediately. See Guidance 4 on Cleaning to see how to clean your probe thermometer thoroughly between uses. For further information on record keeping contact Amber Valley Borough Council, Environmental Services,





Delivery To Customers Form G

Date Supplied to Temperature

before

leaving

Temperature

on arriving

Temperature of

Food Reheated

on arriving

Initials

Targets for Delivery Checks

Temperature: Chilled food 8ºc or colder. Frozen Food –18ºc or colder. Hot food 63c or

hotter.

Customer advice: on shelf life, storage etc. For further information on record keeping contact Amber Valley Borough Council, Environmental Services,





Traceability for Food Supplied to Customers Form H Keeping details where food is supplied to is a legal requirement.

Date of Delivery

Name of Customer

Address & Contact Details

Product Quantity






Food Hygiene Supervision Instruction and/ or Training Guidance 1

The training needed will depend on the actual job of the food handler and the type of food that they handle. The table below is a summary for recommended training needs in food premises. Note that it is a specific legal requirement for Managers and those responsible for developing and maintaining the premises Food Safety Management System or HACCP system to receive appropriate training.

Training level

Category of Staff

Level 1 /Essentials e.g. Food Safety Awareness in Catering / Retail; Introduction into Food Safety for Manufacturing

Level 2 / Foundation e.g. Award in Food Safety in Catering / Retail / Manufacturing

Level 3 / Intermediate e.g. Award in Food Safety Supervising in Catering / Manufacturing / Award in Implementing Food Safety Management Systems / Award in HACCP for food Manufacture

Level 4 / Advanced e.g. Award in Food Safety Management in Catering; Award in Food Safety Management for Manufacturing

Category A Handle low risk or wrapped food only.

Category B Food handlers who prepare open ‘high risk’ foods. Category C Food handlers who also have a supervisory role.

Category D Food handlers who also have a management role

Guide to compliance -before starting work for the first time Guide to compliance -before starting work for the first time Guide to compliance -before starting work for the first time Guide to compliance -before starting work for the first time

Guide to compliance- recommended within 4 weeks; 8 weeks part-time staff Guide to compliance – recommended within 4 weeks; 8 weeks part-time staff Guide to compliance- recommended within 4 weeks; 8 weeks part-time staff

Guide to compliance –recommended within 3 months Guide to compliance- recommended within 3 months

Guide to compliance – recommended within 3 months

Definition of Food Handler - Any person who handles or prepares food whether open (unwrapped) or packaged. Food includes alcoholic and non-alcoholic drinks and ice. All food handlers must be properly supervised and instructed and/or formally trained to ensure that they work hygienically. A greater degree of supervision may be needed for: • New, agency or temporary staff awaiting formal training. • Staff handling high risk foods. • Less experienced staff. Staff who have received training or instruction to see if they have understood and are

undertaking safe practices. Supervision will depend upon the competence and experience of individual food handlers. Small food operations should place greater emphasis on formal training to enable unsupervised work with occasional monitoring.

Level 1 –Essentials of food hygiene Before anyone is allowed to start work for the first time, a food handler must receive written or verbal instruction in the Essentials of Food Hygiene. There are formal courses available for this or if you have someone competent in your business, they could undertake this.

Below are further examples on courses accredited by the Chartered Institute of Environmental Health for catering businesses, which show the kind of training available and content at each level.

Level 2 –Award in Food Safety in Catering / Retail / Manufacturing

Guide to compliance for all food handlers Before anyone is allowed to start work for the first time, a food handler must receive written or verbal instruction in the Essentials of Food Hygiene, which provide an understanding of hygiene.

Advice on good practice All other staff employed in the business should also receive similar instruction as a matter of good practice. Any visitors to the premises should also be instructed on those rules that relate to personal hygiene.

The essentials of food hygiene • Keep yourself clean and wear clean clothing.

• Take your apron off when leaving the kitchen i.e. going to toilet, lunch breaks.

• Always wash your hands thoroughly: before handling food, after using the toilet, handling raw foods or waste, before starting work, after every break, after blowing your nose.

• Tell your supervisor, before commencing work, of any skin, nose, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not.

• Ensure cuts and sores are covered with a waterproof, high visibility dressing. • Avoid unnecessary handling of food. • Do not smoke, eat or drink in a food room, and never cough or sneeze over food. • If you see something wrong – tell your supervisor. • Do not prepare food too far in advance of service. • Keep perishable food either refrigerated or piping hot. • Keep the preparation of raw and ready to eat food strictly separate. • When reheating food ensure it gets piping hot. • Clean as you go. Keep all equipment and surfaces clean. • Follow any food safety instructions either on food packaging or from your supervisor.

Level 2 Award in food Safety in Catering The overall aim is to provide candidates with a good understanding and knowledge of food safety. Topics to be covered should include:-

The Law Food Safety hazards Refrigeration, chilling and cold holding of foods Cooking, hot holding and reheating of foods Food handling Principles of safe food storage Cleaning Food premises and equipment

Course Duration - 6 hours Assessment method: Multiple choice examination

Level 3 –Award in Supervising Food Safety in Catering; Award in implementing Food Safety Management Systems

Level 4 - Award in Managing Food Safety in Catering

n

Level 3 Award in Supervising Food Safety in Catering

This level qualification is aimed at Managers and supervisors in medium and large

manufacturing or catering businesses those responsible for the development and

maintenance of HACCP- based food safety management procedures and / or supervising

the work of others.

Supervisory management Legislation Temperature control (chilling, cooking) Cleaning Contamination control Applying and monitoring good hygiene practices Implementing good food safety procedures

Course Duration - 3 days long with assessment by multiple choice paper and examination

Level 3 Award in Implementing Food Safety Management Procedures

This level qualification is aimed at proprietors and site managers of small and medium businesses in catering and hospitality. This qualification will assist ordinary business people to understand and implement a simple food safety management system.

This level of qualification will help candidates to implement a food management system

based on the principles of HACCP.

The qualification covers the following topics:

The 12 steps in the HACCP process Controls required to ensure food safety Use of a management tool such as the FSA’s Safer Food Better Business pack

Course Duration - 6 hours. Assessment method: Assignment

Level 4 Award in Managing Food Safety in Catering Designed for managers and supervisors and senior hygiene personnel. This qualification covers the following topics:

Bacteriology Food-borne illnesses Physical contamination of food Food storage, temperature control and preservation Design and construction of food premises and equipment Cleaning and disinfection

Course duration- five day Assessment method: two assignments and an examination

Pest control

Personal Hygiene

Training Strategies

Legislation

Management control techniques

Further information There are other food safety training courses accredited by other organisations than the Chartered Institute of Environmental Health. These include: • The Royal Society for Public Health (RSPH) www.rsph.org.uk/ • Society of Food Hygiene Technology (SOFHT) www.sofht.co.uk/ You need to determine the level of training needed for you and each level of your staff. Advice can be obtained from your food safety inspector at Amber Valley Borough Council. Local Food Hygiene Course contacts

Chartered Institute of Environmental Health www.cieh.org

New College, Nottingham. Telephone: 0115 9100100

Broxtowe Borough Council, Foster Avenue, Beeston, Nottingham.NG9 1AB. Telephone: 0115 9173485

Derby College, Morley, Ilkeston, Derbyshire, DE7 6DN. Telephone: 0800 0280289

Erewash Borough Council, Merlin House, Merlin Way, Ilkeston, Derbyshire, DE7 4RA. Telephone: 0115 9072244 ext. 3820

YMCA Derbyshire, The Campus, 770 London Road, Derby DE24 8UT. Telephone: 01332 579550

EMM Training and Consultancy Ltd, 16 Dorest Gardens, West Bridgford NG2 7UH. Telephone: 0115 8460525

Alfreton Adult Community Education (ACE) Centre, Church Street, Alfreton. Telephone: 01773 832201

Swadlincote Adult Community Education (ACE) Centre, DE11 8JL. Telephone: 01629 533290

Cotmanhay and Ilkeston Adult Community Education (ACE) Centre, Ilkeston DE7 8PF Telephone: 0115 9306909

The Ritz ACE Centre, Matlock, Derbyshire DE4 3DP Telephone: 01629 533225

Long Eaton Community House ACE Centre, Long Eaton, Nottingham NG10 4LL Telephone 0115 9732827

Bolsover ACE Centre, Bolsover, Chesterfield S44 6PR Telephone 01246 241926

Glossop ACE Centre, Glossop SK13 7DG Telephone 01457 852245

Chesterfield College, Infirmary Road, Chesterfield, Derbyshire. S41 7NG. Telephone: 01246 500500

Leicester City Council. Phoenix House, 1 King Street, Leicester LE1 6RN (also run courses in other languages). Telephone: 0116 4541074

THIS COUNCIL DOES NOT ENDORSE OR RECOMMEND THE ABOVE PERSONS OR COMPANIES. THERE ARE MANY BUSINESSES OFFERING TRAINING WHO ARE LISTED IN THE YELLOW PAGES TELEPHONE DIRECTORY.

Information compiled April 2017 by: Amber Valley Borough Council

Environmental Services Regulation Unit

Town Hall Ripley, Derbyshire, DE5 3BT

01773 570222

http://www.rsph.org.uk/

http://www.sofht.co.uk/

http://www.cieh.org/

Staff Training Record Form I NO. OF EMPLOYEES/FOOD HANDLERS - PART TIME ..................................................... FULL TIME ........................................ Please specify date of the course employees have completed.

Name of Food Handler

Job Title Essentials of Food Hygiene

Hygiene Awareness

Foundation Food

Hygiene (Level 2)

Refresher Training

Intermediate Food

Hygiene (Level 3)

Advanced Food

Hygiene

Other (please specify)

Nb. Include relief food handlers Signature___________________________ Date____________________

A copy of this generic form is available from: http://www.ambervalley.gov.uk/ in the a-z section of this web page under Food Safety Management System –

Related documents.


Personal Hygiene Rules Guidance 2 Every person working in a food handling area must maintain a high degree of personal cleanliness and be trained in how to prevent cross contamination. The following rules of personal hygiene must be adhered to at all times: 1. Always wash your hands thoroughly using hot water and soap:

Before starting work

Before handling foods

After handling raw foods (e.g., meat, poultry, root vegetables, salads unpasteurised milk)

After visiting the toilet

After every break

After blowing your nose or touching your face or hair

After cleaning and

After hand contact with door handles, light switches, aprons and other surfaces that may have raw food bacteria on them

Dry hands hygienically as damp hands carry more bacteria than dry. Taps must not be touched after hand washing so if your taps are not hands free, they should be turned off using a paper towel.

2. Use clean tongs, gloves or other utensils provided for handling food. Reducing

direct contact with food will reduce the risk of harmful bacteria spreading. If you are asked to wear gloves to handle food you need to wash your hands

before putting them on AND after taking them off. Gloves must be changed before handling any ready to eat foods if they have come into contact with surfaces or objects that are not clean, such as money. Care must be taken to ensure gloves are not contaminated during storage or while putting them on. Contaminated gloves must never be taken to an area used for handling or storing ready to eat foods.

3. Remove all jewellery, except for plain wedding rings before starting work. 4. Keep fingernails short and clean; do not use nail varnish. 5. Keep cuts, burns or other wounds covered with a brightly coloured waterproof

dressing. 6. Do not smoke in any room where food is handled or stored. 7. Do not lick fingers when handling food or wrapping materials. 8. Do not pick your nose, teeth or ears, or scratch your head. 9. Do not cough or sneeze over food. 10. Always wear clean washable over clothing when handling food. Where

possible, keep separate over clothing for preparing/ serving raw foods and

ready to eat food. Remove over clothing when leaving the kitchen. Food handlers preparing open food should also wear a head covering.

12. Avoid using chefs’ cloths for wiping hands and then dishes as this may lead to

cross contamination risks. 11. If you are suffering from, or suspect you may be suffering from an illness likely

to be transmitted through food, you must inform the Manager. This includes infected wounds, skin infections, sores, diarrhoea or vomiting. The following rules then apply:

Anyone with diarrhoea and/or vomiting must not handle food. They can return to food handling duties once they have been symptom free for 48 hours.

Food handlers with infected wounds, skin infections or sores on their hands, face, neck or scalp must be excluded from work until they have healed.

Food handlers whose eyes, ears, or mouth are weeping/ discharging must not handle food until they are better.

12. Do not eat or drink whilst handling/preparing food. 13. Do not wear perfume whilst handling/preparing food.

Food Handlers: Fitness to Work Guidance 3 Food handlers and businesses have legal obligations to avoid contaminating food. Food handlers suffering from certain illnesses can contaminate food, which can be responsible for causing food poisoning. Anyone who has diarrhoea and/or vomiting or a gastrointestinal infection must

immediately report to their manager and leave the food handling area. Normally food handlers suffering from diarrhoea or vomiting or gastrointestinal infection would leave the premises, but they could be given safe alternative work i.e. work that does not involve direct contact with open food or with surfaces and equipment in areas where open food is stored or processed. Where individuals do not leave the premises, advice must be sought from Environmental Services. Anyone who has scaling, weeping or discharging lesions on an exposed part of their skin (face, neck, hands, arms or scalp), which cannot be adequately covered, must not handle food, or food contact surfaces/equipment. Further information on fitness to work can be found on the Food Standards Agency Website at: http://www.food.gov.uk/foodindustry/guidancenotes/hygguid/foodhandlersguide

Food handlers must:

Practice good personal hygiene

Maintain good hygiene standards in the workplace and

Report infectious or potentially infectious conditions to management.

Following these types of illnesses, food handlers must not return to work until;

They have not vomited for 48 hours (if they have taken treatment, 48 hours after treatment has stopped)

48 hours after their first normal stool (faeces) Good hygiene practice, particularly hand washing must be followed.

Food handlers suffering from typhoid/paratyphoid fever, E coli 0157 and Hepatitis A must stay off work longer. In these cases you should contact this Department and a GP for advice about the exclusion of food handlers and their return to work.

Staff Sickness Record Form J

Staff must report to the Manager; 1. As soon as possible if they are suffering from;

Vomiting

Diarrhoea

Septic Skin Lesions (boils, infected cuts etc)

Discharge from ears, nose or any other site 2. On returning to work and before starting work, following an illness or any of the

above. 3. If any member of their household is suffering from diarrhoea and/or vomiting. 4. After returning from a holiday during which they suffered an attack of vomiting and

/or diarrhoea. REFER TO FOOD HANDLERS FITNESS TO WORK GUIDANCE 3.

Date Staff Name Illness Agreed Action Date Illness Started

Date Returned to Work






Cleaning Guidance 4

Effective cleaning is essential to get rid of harmful bacteria and stop them spreading to food. Work surfaces and equipment should be washed regularly and disinfected between tasks. Cleaning and disinfecting Disinfection can be used to destroy bacteria from surfaces, taps and sinks. However, chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt. The two-stage process for effective disinfection is as follows:

use a cleaning product to remove visible dirt, grease, food particles and debris, and rinse to remove any residue

apply disinfectant using the correct dilution* and contact time*, according to the manufacturer’s instructions, and rinse with drinking water

Sanitisers have both cleaning and disinfection properties in a single product, but the two-stage cleaning and disinfecting process must still be carried out as above to ensure the sanitiser works effectively, that is, to first provide a clean surface and then again to disinfect. *Correct dilution: Most cleaning chemicals are concentrated, so you need to add water to dilute them before they can be used. It is important to follow the manufacturers instructions, too little or too much water may mean the chemical might not work effectively. *Contact time: This is how long the cleaning chemical needs to be left on the item/ surface you are cleaning. The chemical needs to have an adequate contact time to work properly. It is important to follow the manufacturers’ instructions. Single-use, disposable cloths should be used wherever possible and kept separate from raw and ready to eat food areas. Separate cleaning materials, including cloths, sponges and mops should be used for clean and ‘dirty’ areas. Any disinfectant or sanitiser used must meet the official standards of BS EN 1276:1997, BS EN 1276:2009 or BS EN 13697:2001. You can check with your supplier that they meet the required standards. Heat cleaning Heat is one of the best ways of killing bacteria, but the temperature and contact time must be sufficient to destroy harmful bacteria. Cleaning utensils If using a dishwasher, this must be cleaned regularly, including the removal of food debris, plastic wrapping and limescale from the water jets, filters and drains. If washing in a sink, utensils used for ready to eat foods must be washed first, followed by anything used for raw foods. Ensure that the sink is properly washed and disinfected following contact with any utensils that have been in contact with raw

foods. Air-drying utensils will avoid the risk of contamination with cloths that may have been in contact with raw foods. Cleaning cloths Re-usable cloths should be washed on a hot cycle, at 82°C or above, and dried between tasks. All cloths must be kept separate for raw and cooked areas. Mops Mops can be a source of contamination. Always mop floors from ready to eat food areas to raw areas, if these are separate. Clean the mop head before use in ready to eat area. Separate mops or floor cloths must be used in the toilets. Cleaning a probe thermometer If you use your probe thermometer to check cooked food and also refrigerated or frozen food (which may be raw) you need to take extra precautions to prevent cross contamination. Current guidance shows that the only effective way of cleaning your probe thermometer when used for raw and ready to eat foods is by using the following method:

use a detergent such as washing up liquid and water, to degrease the probe or a probe wipe. Rinse and then;

use boiling water to sterilise the probe or use disinfectant or a second probe wipe to kill bacteria. Always follow the manufacturer’s instructions for dilution rate and contact time if using disinfectant.

Current guidance on the prevention of cross contamination of E. coli bacteria has shown this to be the safest method. If this is not practical, you will need at least two probe thermometers, one for ready to eat food and one for raw food. These should be kept separate. Cleaning schedules To help maintain the level of hygiene within the premises, it is recommended that a cleaning schedule programme is prepared and implemented. This should set out the frequencies that rooms, including fixtures and fittings, should be cleaned as well as the cleaning chemicals and methods used. To ensure that it functions properly, employees should be trained in the correct cleaning techniques including the correct dilution rates for chemicals and the contact time required for the chemical to work. Once any area has been cleaned, the employee responsible should sign a record sheet, which would give management a clear indication that the area concerned had been cleaned. To monitor the effectiveness of the programme, management should carry out frequent hygiene audits to ensure that the level of cleanliness is satisfactory. Check your Health and Safety Risk Assessment and COSSH documents in relation to cleaning and protective clothing to be worn.

Daily Cleaning Checklist Form K WEEK COMMENCING: ................................................................................

Area/Equipment Method of cleaning Personal Protective Equipment

Signed by Cleaner Comments

M T W T F S S


3BT. Telephone 01773 570222.


documents.


Weekly Cleaning Checklist Form L WEEK COMMENCING: ................................................................................




3BT. Telephone 01773 570222.


documents.


Monthly Cleaning Checklist Form M MONTH ............................................................................




3BT. Telephone 01773 570222.


documents.


Cleaning Chemicals Form N

Name of

Chemical

Use Dilution Rate Contact

Time

Safety

Precautions






Pest Control Guidance 5

Premises must be checked regularly for signs of pests. Pests include insects, rodents and birds. Small footprints in dust, droppings, holes in walls, gnawed goods or packaging, grease or smear marks are all signs of the presence of rodents. Bodies of insects, live insects, excreta (small splashes/smears on surfaces), webbing, nests, maggots, piles of sand, egg and egg cases, pupae are signs of insects. Employees should be trained to recognise the signs of pests. It is the responsibility of all staff to notify _______________________________ Immediately should an infestation be suspected. Details of Pest Control Contractor Company Name Address Contact No. Frequency of Visits Should Pest Control checks be carried by the business, records of these checks should be kept (See Form O). Persistent pest problems must be dealt with by a competent Pest Control Contractor. Pest Prevention To prevent infestation, the building structure must be maintained in a good condition with good fitting doors and no holes in the walls floors or ceilings. Gaps around pipe work must be sealed. Manholes and gullies must not be broken or missing. Install flying insect screens to regularly opened doors and windows.

Deliveries must be checked for signs of pests. Do not accept a delivery if it shows signs of infestation. Store food at least 250mm off the ground and open packets in sealed containers. Clean up spillages immediately and keep dry goods storage areas dry. Store refuse in bins with lids and ensure frequent collection.

Pest Control Monitoring Record Form O Date

Area

Signs of Infestation Y or N

Action Taken

Signature






Details of your Waste Collection Company Form P

Name Contact Details Frequency of Visits Keep the refuse area clean and tidy to prevent the attraction and harbourage of pests.

Catering and Food Allergens and Intolerance Guidance 6

In the UK about ten people die every year from an allergic reaction to food, and many more end up in the hospital. In most cases, the food that causes the reaction is from a restaurant or takeaway. A new European law came into effect on 1st January 2005 (Regulation (EC) 178/ 2002) that prohibits ‘unsafe’ food being placed on the market. When deciding whether a food is unsafe – the information a business provides to its customers, including menu descriptions, price lists and the information provided by serving staff – will be taken into account. For a person with a food allergy, dishes containing the food they react to are ‘unsafe’. Businesses must therefore ensure that they give people with food allergies the information they need about whether the food they react to is contained in a particular dish. If someone with a food allergy asks you whether a dish contains a certain food, you should never guess the answer. If you are not certain, tell them so. Find out the information the customer wants and let them decide if they can eat the food. What foods cause allergic reactions? In theory any food could cause an allergic reaction but the following most commonly causes them. Tick which food allergens you handle:

Cereals containing gluten

Peanuts (also called groundnuts)

Nuts, such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans,

pistachios and macadamia nuts

Fish

Shellfish

Sesame seeds

Eggs

Milk (including milk products e.g. yoghurt, cream, cheese, butter and milk glazed

food)

Soya

Celery and celeriac

Mustard

Sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre expressed as

S02 (found in meat products, fruit juice drinks, dried fruit, wine)

Lupin (found in some types of bread and pastries)

Some people need to avoid certain foods because of a food intolerance e.g. gluten (a protein found in wheat, rye barley, and oats) or lactose (the sugar found in milk).

What you can do

Display a notice (and also a message on the menu, see ‘cut out’ on next page) to inform customers with food allergies that they can ask staff for advice about what dishes contain.

Check the ingredients list of anything you buy in.

Check the complete recipes of all your products so that you can fully answer questions (inc. sauces and seasoning mixes).

Always store foods separately in closed containers, especially peanuts, nuts, seeds, milk powder and flour. Have a spillage plan to clean up allergenic ingredients.

If a dish contains one of the foods that can cause severe allergic reactions, make sure that you state it in the name of the dish or the description on the menu e.g. ‘strawberry mousse with almond shortbread’.

Train your staff to check with the kitchen every time someone asks for a meal that doesn’t contain a certain food. Advise staff if you change the ingredients of a food. Online training for you and your staff is available at http://allergytraining.food.gov.uk/

Consider providing a checklist or guidance that staff can refer to whilst taking orders that highlights which dishes contain what type of allergenic ingredient.

Make sure work surfaces and equipment have been thoroughly cleaned. Wash your hands thoroughly before preparing food.

If you use unrefined nut or seed oils in cooking or in dressings, state this on the menu and/or on a notice displayed at the serving area.

When you have been asked to prepare a meal that doesn’t contain a certain food, make sure that you don’t cook it in oil that has already been used to cook other foods, because nut proteins, fish proteins and gluten will still be present.

If there is a problem with a plate of food, staff should not just remove the food containing the allergen and send food back on the same plate, because traces of the allergen will remain which could cause a reaction.

If a customer becomes ill from an allergic reaction train staff to follow the advice on the ‘cut out’ on the next page. It is good practice to rehearse emergency procedures.

For more information and advice about allergies visit www.food.gov.uk/allergy . If you need further advice contact Derbyshire County Council, Trading Standards on Tel: 01629 533190.

http://allergytraining.food.gov.uk/

http://www.food.gov.uk/allergy

Display on your premises, include on your menus: ......Cut out .........Cut out .........Cut out .........Cut out .........Cut out .........Cut out

FOOD ALLERGIES Some of our menu items contain nuts, seeds and other allergens. There is a small risk that tiny traces of these may be in any other dish or food served here. We understand the dangers to those with severe allergies. Please speak to a member of staff who may be able to help you to make an alternative choice.

......Cut out .........Cut out .........Cut out .........Cut out .........Cut out .........Cut out Display this in your staff areas in a prominent position: ......Cut out .........Cut out .........Cut out .........Cut out .........Cut out .........Cut out

Emergency Action

If an allergic customer becomes ill, it is likely that person – or someone with them – will say that he/she is suffering an allergic reaction. They may use the word

“ANAPHYLAXIS” This is what to do:-

Immediately send someone to dial 999, giving the following information: “THIS IS AN EMERGENCY. A CUSTOMER HAS COLLAPSED AND WE BELIEVE THEY ARE SUFFERING FROM ANAPHYLAXIS.” (Pronounced ANA-FILL-AXIS). ASK FOR AN AMBULANCE WITH A PARAMEDIC. SPEAK CLEARLY SO THAT THE AMBULANCE CREW WILL KNOW EXACTLY WHERE TO COME (TELL THEM THE POSTCODE IFYOU KNOW IT).

Someone should be sent to stand at the entrance to direct the ambulance crew to the patient.

Ask other customers if there is a Doctor in the Restaurant.

Any staff trained in First Aid should make a point of learning what to do if someone has an Anaphylactic reaction.

Please remember death can take place within 10 minutes.

Prompt and immediate action is vital.

......Cut out .........Cut out .........Cut out .........Cut out .........Cut out .........Cut out

High Risk Foods Guidance 7

High risk foods are foods which:

will support the growth of food poisoning bacteria (or the formation of toxins) AND which –

are ready to eat, or have gone through most, if not all, steps in their preparation that might control such hazards.

Foods such as – sandwiches, pizzas, salads, hot meals. Cooked products – containing meat, fish, cheese etc. Cooked products (for reheating) – pies, ready made meals, etc. Smoked or cured meats. Smoked or cured fish. Raw oily fish that have not been preserved e.g. mackerel, tuna, sardines etc. Dairy based desserts. Ripened soft or moulded cheese – e.g. Brie, Danish Blue, etc. Some types of prepared vegetable salads – including those containing fruit. Foods labelled/described as needing to be kept at a specific temperature. Foods bearing a use-by date.

Hazardous Practices Guidance 8 The most common causes of food poisoning outbreaks, in order of significance are:

The use of raw egg in uncooked or partially cooked dishes, e.g. mousse, tiramisu, soft meringue, hollandaise sauce, cake decorating etc.

Preparation too far in advance, e.g. preparation of food for a large buffet or gravy, well in advance of use, without adequate refrigerated storage.

Storage of food at room temperature, e.g. Brie cheese put out on a cheese board or cooked rice left out for more than 4 hours.

Inadequate cooling, e.g. large joints of meat cooked in the morning and left to cool at room temperature until required for use in the evening.

Inadequate reheating, e.g. partly cooked beef burgers only warmed through on griddle for service.

Contaminated processed food, e.g. unpasteurised cheeses contaminated with high levels of bacteria, such as Listeria.

Undercooking, e.g. large poultry/boned and rolled joints cooked to a

temperature of less than 75C at the core.

Inadequate thawing, of for example, frozen chickens, leaving ice crystals in the core, which prevent thorough cooking in the normal time.

Cross contamination, e.g. by the handling of cooked or ready to eat foods, without having washed your hands thoroughly after handling raw meat or vegetables.

Food Poisoning Guidance 9 Food poisoning is caused by eating food that is contaminated. Most contamination is caused by bacteria. Sources of bacteria are people, air, raw foods, animals, insects, refuse, dust and dirt and water, which is not for drinking. People carry bacteria in their hair, ears, nose, throat, intestines (guts) and on skin, particularly hands. Raw foods likely to contain bacteria are meat, poultry, fruit and vegetables (especially soil vegetables) fish, and shellfish. Work surfaces, knives, cloths and unwashed hands are vehicles for passing on bacteria to food. Chemicals, including pesticides, bleach and other cleaning materials, can contaminate food if not used carefully, which can cause chemical poisoning. Food poisoning bacteria can make us ill and last for days and in extreme circumstances can kill. The following chart details the common food poisoning organisms.

Type of food poisoning

Where the bacteria comes from

Onset time

Symptoms

Salmonella Raw meat, eggs, poultry, animals

6 – 72 hours (Usually 12- 24 hours)

Abdominal pains, diarrhoea, fever, vomiting, dehydration.

Clostridium perfringens

Raw meat, soil, excreta, insects 8 – 22 hours

Abdominal pain, diarrhoea

Staphylococcus aureus

Skin, nose, boils, cuts, raw milk 1 – 6 hours

Vomiting, abdominal pains, lower that normal temperature

Campylobacter Meat, poultry, pets, unpasteurised milk

1 – 10 Days (Usually 2-5days)

Diarrhoea, stomach pain, high temperature, aching limbs.

Bacteria need warmth, food, moisture and time to multiply. Food poisoning bacteria can only be detected in a laboratory; they do not usually affect the taste or smell of the food.

VIRAL FOOD POISONING

Viruses can also cause food poisoning symptoms. Those commonly associated with food poisoning are Small Round Structured Viruses and Norwalk-like viruses.

Type Where the virus comes from

Onset time Symptoms

Norwalk-like Food – Shellfish, vegetables, faecal, oral. Aerosols – vomit particles Surfaces – door handles, toilets, washbasins.

24-48 hours Sudden vomiting, nausea, diarrhoea, abdominal pain, possible fever

WHAT TO DO IF YOU RECEIVE AN ALLEGATION OF FOOD POISONING You will become involved in food poisoning investigations when: i) a food handler reports that he or she is suffering from diarrhoea and/or

vomiting; ii) persons purchasing food from, or eating at, the premises, complain that they

have subsequently been ill. If you are notified or a suspected case of food poisoning you must immediately contact the Regulation Unit. You must then make enquiries to find out: i) whether any staff have been ill ii) which food or meals were implicated and how they were handled or prepared;

and iii) whether or not any person was affected. If you become aware of an outbreak of food poisoning: i) stop serving any more food and stop any more food being eaten; ii) telephone a doctor or ambulance if necessary (if people are ill on the premises); iii) retain any remaining food, cans, cartons or other forms of food packaging,

which may be needed to trace suspect foods; iv) inform the owners of the business – food business operator; v) prepare a relevant menu list and details of food preparation, storage

temperatures, methods of cooking, cooling or reheating; vi) if possible, make a complete list of persons consuming the suspect meal,

including their addresses and telephone numbers; vii) prepare a complete list of all food handlers and other staff, especially those

involved with the suspect meal. Absent staff should be included, the reason for the absence should be given

vii) make available your list of suppliers; viii) remain available on the premises to give the necessary information to the

investigating officer iv) when the investigation has been completed, thoroughly clean and disinfect the

premises.

Glass Breakage Policy Guidance 10

The use of glass in food preparation areas or any area where open food is handled or displayed must be avoided. The following precautions should be followed: 1. The use of ordinary glass, porcelain and enamelware in food preparation areas

should be avoided. Wherever possible use stainless steel or toughened plastic equivalents.

2. Diffusers should be fitted to all fluorescent light tubes or these light fittings must

be fitted with safety coated light strips. 3. Glass containers, glass mirrors and other glass must all be removed from food

preparation areas (stainless steel or toughened plastic could be used instead). 4. Other glass equipment or storage containers must be avoided where possible. In the event of any glass breakage it is important to ensure that: 1. The Manager is notified. 2. Food preparation must stop where glass contamination is likely. 3. All products adjacent to the breakage must be examined and in the event of

possible contamination be discarded. 4. The glass/fragments must be carefully cleared up and transferred to a suitable

container, i.e. a cardboard box marked “Broken Glass – Take Care”. 5. All surfaces in the immediate area of the breakage must be carefully wiped with

a wet cloth to remove glass fragments. 6. Protective clothing must be checked for glass splinters and changed if

necessary. 7. The whole area following cleaning must be inspected carefully and only

declared clear by the Manager. 8. A written record must be kept of all breakage incidents and this should include

products contaminated (if any), date, time, place and actions taken.



Handwashing Procedure Guidance 11 World Health Organisation – Hand Washing Procedure

You and your employees must wash hands thoroughly and regularly especially between handling raw and ready to eat foods. It should take at least 15 seconds to wash your hands properly. This is about how long it takes to sing “Happy Birthday to You” twice through! Method of thorough hand washing:

Wet hands with water

Apply enough soap to cover all hand surfaces

Rub hands palm to palm

Right palm over the back of the other hand with interlaced fingers and vice

versa

Palm to palm with fingers interlaced

Backs of fingers to opposing palms with fingers interlocked

Rotational rubbing of left thumb clasped in right palm and vice versa

Rotational rubbing, backwards and forwards with clasped fingers of right hand

in left palm and vice versa

Rinse hands with water

Dry thoroughly with a single use disposable towel.

Use the disposable towel you have used to dry your hands to turn off the tap

(Source: World Health Organisation)

It is recommended that non-hand operable taps be provided to wash hand basins. If

these are not available then taps should be turned off using a paper towel. For extra

protection against cross-contamination it is recommended that liquid hand wash that

has disinfectant properties conforming to the European Standards BS EN 1499:1997

be used. This information should be available on the label of the product, or may be

obtained from the supplier or manufacturer.

(Source: World Health Organisation)

Detailed Information on HACCP Guidance 12

What does the law require? From 1st January 2006 every food operator needed to put in place, implement and maintain a permanent documented procedure or procedures based on the HACCP (Hazard Analysis Critical Control Points) principles.

What does this mean? In order to meet this requirement, every food operator must undertake the following:-

1. Identify the steps in your food preparation activities where there are food ‘hazards’ that must be prevented, eliminated or reduced to levels that will make the food safe. Decide what food hazards there are in your food business.

2. Decide which of these steps are ‘critical’ to food safety – ‘Critical Points’ i.e. that something must happen to make the food safe. Decide where the hazards must be controlled.

3. Decide how these ‘critical points’ will be eliminated or otherwise managed (the ‘controls’) and what corrective action is needed if the control fails. Decide how the food will be made safe.

4. Establish and undertake monitoring procedures at these ‘Critical Points’. Decide when and who will monitor the food operation to ensure the food is safe

5. Review your Management System to check it is working, relevant and suitable.

6. Provide documentation and records in line with the nature and size of the food business to demonstrate the effective application of the measures mentioned above.

What do these terms mean? ‘Food Hazards’ – this means food safety hazards that have the potential to cause harm to health, i.e. what could go wrong in terms of:-

Bacterial Hazards or other organisms that cause food poisoning;

Chemical Hazards for example by cleaning materials, pests baits; and

Physical hazards, such as glass, metal or plastic contamination.

‘Critical Points’ – this is where a control must be in place to eliminate a hazard or reduce the danger it poses to an acceptable level. For example, cooking is a critical point because the process kills bacteria and it must be carried out correctly to kill bacteria so they can’t cause illness. After cooking, food will need to be handled in such a way so that it is not contaminated again prior to service.

‘Controls’ – each critical control point should have a ‘control’ target. This refers to the practices and what you do to eliminate the hazard or reduce the risk of it occurring to an acceptable level. For example the control for cooking would be to ensure the food that is being cooked reaches a specified temperature for a specified time to ensure food poisoning bacteria are killed so food poisoning will not occur.

Documents

Food Safety Management System For