HACCP Self Help Guidance Pack for Caterers

8/6/2019 HACCP Self Help Guidance Pack for Caterers

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THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT

SELF HELP GUIDANCE PACK FOR SMALL BUSINESSES

Introduction

This guidance pack has been put together to help you and your staff to maintain safe food

systems in your operations. It will also help you to show how you are trying to ensurefood safety in your business and to comply with legal requirements.

What do you need to do?

You need to look at the way you handle food to make sure that the food you provide to

your customers is safe to eat. To do this you must:

• identify hazards that may be present and where they may occur

• decide whether they are critical to food safety

• introduce controls that will remove or reduce them

• review your operations regularly and particularly when changes occur to

ensure new hazards are identified

The types of hazard that you may find are:

• harmful bacteria present in or on food

• foods being contaminated from other sources

• harmful bacteria being able to grow to dangerous levels

• harmful bacteria surviving a process meant to kill them e.g.

cooking

• toxic chemicals getting into food

• contamination of food by e.g. shards of glass, dirt, metal,

pests, packaging etc.

The advice within the pack gives you practical information to assist you and providesexamples of the sort of written documentation and records that you can use to monitor the controls that you put in place.

Microbiological

Chemical

Physical



HOW TO USE THIS PACK

The following guidance will help you to begin the process to ensure the food you provide is safe to eat.

USING THE FLOW CHART

• Look at your menu to remind yourself of the different foods you prepare/cook.

Consider all the steps that your foods go through from the receipt of raw ingredients towhen you sell or serve them to your customers.

• Then, using a coloured or highlighting pen, mark over the steps on the flow diagram which

any of your foods go through.

The flow diagram is intended to be of practical use to you, so if you find it helpful to make notes

alongside the various steps then do so. Equally if you have many dishes you may find it useful to

complete separate flow diagrams for different groups of dishes prepared in similar ways.

COMPLETING YOUR HAZARD CONTROL CHART

Now that your have identified the steps that your foods go through, you can take the process one step

further.

• Think about the hazards (see the following pages for information on the types of hazard)

that occur at each stage that you have highlighted on the flow diagram and list them in the

first column alongside the step.

Remember, if you have not highlighted a particular step e.g. if you don’t chill food down and then reheat

it later, you will not need to make an entry in the hazard column for this step.

• For each hazard you have entered, you now need to decide how you are going to control itand monitoring arrangements should then be entered alongside the hazard in the relevant

columns.

The checklist enclosed may help you to identify common controls that can be used, but remember that

these are only examples and you need to consider your business and how you and your staff will make

these arrangements in practice.

Step 1:

Step 2:

Don’t forget that this pack is intended to be practical use to you and your staff, and you need to

maintain and review your control and monitoring arrangements entered on your chart. To do this you

must:

• Ensure you have all necessary items to carry out the controls etc e.g. thermometers, record

sheets, labels etc

• Let staff know the controls and monitoring they are responsible for.

• Provide your staff with suitable and sufficient training and/or instruction to carry out these

tasks and details of what to do if a control measure fails to meet the standard you have set.

• Regularly check to see that arrangements are being kept to.

Review regularly to ensure controls are still relevant to the hazards identified.



SAMPLE CHECKLIST

Asking yourself the following questions may assist you in identifying potential hazards and deciding

what action may be necessary.

If the answer to a question is ‘No’ you need to consider whether by not carrying out the activity foods

are exposed to unacceptable risks.

DELIVERY

ACTIONS

1. Are food deliveries checked for damage/contamination?

Yes No Don’t Know

2. Are the temperatures of chilled/high risk foods checked on arrival?

Yes No Don’t Know

3. Are date codes checked on arrival?

Yes No Don’t Know

STORAGE

4. Are foodstuffs covered or wrapped to prevent contamination by

bacteria, pests, chemicals, non food items?

Yes No Don’t Know

5. Are raw and cooked/ready to eat foods stored separately to avoid

cross contamination?

Yes No Don’t Know

6. Are high-risk chilled foods kept below 8oC?

Yes No Don’t Know

7. Is there a system of stock rotation for stored foods?

Yes No Don’t Know

8. Are chemicals stored in a separate area?

Yes No Don’t Know





18. Are bulk foods (e.g. stews, rice) transferred to wide shallowcontainers to aid rapid cooling?

Yes No Don’t know

19. Are foods covered to prevent contamination by foreign bodies?

Yes No Don’t know

COLD HOLD

20. Are high-risk foods kept below 8oC?

Yes No Don’t Know

21. Are foods date coded for stock rotation?

Yes No Don’t Know

22. Are foods covered to prevent contamination?

Yes No Don’t Know

REHEATING

23. Is food thoroughly reheated? (i.e. to a temperature above 75oC)

Yes No Don’t Know

24. Are utensils/equipment clean and well maintained?

Yes No Don’t Know

HOT HOLD

25. Is hot food kept above 63oC?

Yes No Don’t Know



HOT AND COLD SERVICE

26. Is food displayed for service kept above 63oC or below 8

oC?

Yes No Don’t Know

27. Is food displayed for service protected from contamination?

Yes No Don’t Know



POTENTIAL FOOD HAZARDS IN YOUR BUSINESS

Examples of hazards that can threaten the safety of the food in your business.

PURCHASE & DELIVERY

1. Chilled or frozen food delivered out of temperature control,

i.e. 8oC or less (5

oC or less recommended) for chilled foods

-18oC or less for frozen foods.

2. Food contamination: -

Micro-biological (food poisoning bacteria) e.g. due to poor temperature control

Chemical e.g. pesticides, or

Foreign body e.g. mice droppings, glass, paper, wood etc.

3. Food purchased very close to or beyond the “Use By” or “Best Before” dates, or without dates.

4. Defective packaging on delivered food.

5. Food purchased from dubious sources.

STORAGE

6. Chilled or frozen food stored out of temperature control or not in line with the manufacturers’

recommendations.

7. Contamination & Cross Contamination:-

Microbiological e.g. raw meat juices dripping on to ready to eat food, or food

stored in WC, or not covering high risk food in the refrigerator.

Chemical e.g. cleaning materials coming into contact with food.

Foreign Body e.g. staples, cello tape, flaking paint, rodent droppings etc.

8. Food stored in damp or humid conditions leading to mould growth or rusting of tins.

9. Defective racking systems/storage conditions which may cause damage to fragile packaging.

10. Inadequate stock rotation, e.g. food past its ‘Use By’ date still in the refrigerator and available for

use.

11. Inadequate refrigeration provision.

12. Inadequate pest proofing of storage areas, e.g. opening external doors to improve kitchen ventilation

without insect screening.



POTENTIAL FOOD HAZARDS (CONT.)

Examples of hazards which can threaten the safety of the food in your business.

PREPARATION

13. Inadequate thawing of foods prior to cooking.

14. Leaving food out at room temperature unnecessarily.

15. Food preparation rooms, which are excessively hot due to poor ventilation.

16. No continuous supply of hot water, soap and hygienic hand drying materials to all wash hand

basins.

17. Poor personal hygiene practices e.g. not washing hands between handling raw and cooked foods,

not washing hands after eating, drinking, sneezing and/or smoking etc.

18. Food handlers suffering from vomiting, diarrhoea, fever, abdominal pains etc. (symptoms of foodpoisoning) handling food, which can potentially pass food poisoning bacteria through that food to

the consumer. (All staff have a responsibility to report illness to their manager who then has the

responsibility to take appropriate action.)

19. Using the same cloth for cleaning surfaces used for both raw, i.e. meat and poultry, and ready to eat

foods.

20. Infrequent use of sanitiser (a combined cleaning and disinfecting agent) on work surfaces and

chopping boards. This is critical where equipment is used for both raw and cooked foods, in

particular meat and poultry.

21. Poor cleaning regime, which can lead to contamination of food from bacteria and pests.

22. Physical contamination from e.g. flies, jewellery, broken glass, worn equipment etc.

COOKING

23. Not achieving adequate internal cooking temperatures, i.e. greater than 75oC for 30 seconds

(particularly for high risk foods, e.g. poultry, meat and rice dishes), which may lead to the survival

of harmful bacteria.

24. Poor protection against cross contamination of cooked products by raw foods particularly raw meatsand poultry.

FURTHER STORAGE

25. Hot Holding: - food stored at a temperature below 63oC, so allowing bacteria to multiply

26 Cooling: - cooked foods not being cooled to below 8oC as quickly as possible. It is

recommended that this is achieved within 1.5 hours.

27. Reheating: - not achieving a core temperature of greater than 75oC for 30 seconds

GENERAL

28. Lack of training and/or instruction or supervision of staff may very well compromise the safety of

food.



CONTROL & MONITORING OPTIONS

Examples of rules for a business to follow in order to ensure food hygiene and safety

PURCHASE & DELIVERY

1. Check temperature of foods on delivery. For example, temperature readings can be written on theinvoice on delivery. On occasion staff may have to refuse delivery because the temperature is

unacceptable, for example, defrosted prawns.

2. Check ‘Use By’ and ‘Best Before’ dates.

3. Check packaging to ensure intact and in good condition.

4. Use only reliable suppliers.

5. Set specifications for foods delivered by supplier, for example, specifying long, thin joints of meat

or specifying that custard tarts should be made using pasteurised eggs only.

6. Consider actually visiting your supplier. This is not unusual, particularly where large volumes of

food are purchased.

STORAGE

7. High-risk foods should not be kept at room temperature for longer than absolutely necessary.

They should be stored below 8oC, (preferably below 5

oC) or below –18

oC if frozen. Take

temperature readings using an appropriate thermometer and record findings and any actions taken.

8. Date codes on foods to be checked (specify frequency) e.g. every day for chilled foods and once a

month for dried and frozen foods, dependent upon the business.

9. All ready-to-eat foods will be kept covered in the refrigerator at all times in order to protect

against cross contamination and stored high up in the refrigerator or in separate area from raw

meat products.

10. Raw meats will be stored at the bottom of the refrigerator in trays, which prevent meat juices

dripping onto other foods.

11. Eggs will be stored under refrigeration in order to reduce the growth of Salmonella. Alwayscheck date code before using.

12. No foods will be stored on the floor. Manager to monitor.

13. No cleaning materials will be stored where they may come into contact with open food. Separate

storage provision shall be made. Manager will monitor compliance.

14. Dried foods will be decanted into sealable containers in order to protect from physical and

chemical contamination. Date codes will than be transferred onto containers.

15. Defective racking systems and the food room structure will be repaired as necessary in order to

reduce the risk of physical contamination. Staff to report disrepair to manager.

16. Items that are not directly connected with the food business will not be stored in food rooms in

order to enable effective cleaning and to prevent physical contamination.



CONTROL & MONITORING OPTIONS (Cont.)


PREPARATION

17. Ensure that all foods, which require thawing, are completely defrosted before cooking, in particular,

joints of meat and poultry.

18. Staff will wash their hands frequently and as required, particularly before preparing food, after

handling raw meats and shell eggs, eating, drinking, coughing or visiting the WC. All wash hand

basins shall be checked daily for cleanliness, antibacterial soap and means of hand drying.

19. Staff with food poisoning symptoms will not be permitted to handle food (See ‘FOOD HANDLERS:

Fitness to Work’ information leaflet).

20. All equipment and surfaces will be cleaned and sanitised regularly and as required.

21. Separate cloths (different colours) will be used for cleaning surfaces used to prepare raw and ready

to eat foods.

22. External doors will be kept closed at all times during food preparation to prevent ingress of pests,

particularly flies. Pest control measures to be employed e.g. insectocutor.

23. Staff will be permitted to wear only wedding ring and sleeper earrings during food handling.

COOKING

24. The centre of high-risk foods will be cooked to a temperature above 75oC.

25. Ready to eat foods will continue to be separated from raw meats and unwashed vegetables prior to

service.

FURTHER STORAGE

26. Hot Holding -Food will be stored above 63oC in the hot display unit. Temperatures will be

checked at least once during service period. Be confident that your equipment can

maintain food at safe temperatures.

-All food will be protected from contamination during hot holding by enclosing in a

unit separated from customers and keeping covered if possible.

27. Cooling -Hot food will be cooled to below 8oC within 1.5 hours by either decanting into

shallow containers or cutting into smaller pieces where possible and by cooling in a

cool area (below 20oC).

28. Cold Service -Cold foods will be displayed below 8o

C (preferably 5o

C) and kept covered wherepossible.

29. Reheating - The core temperature of all reheated foods will be above 75oC.



CONTROL & MONITORING OPTIONS (Cont)


GENERAL

30. All food handlers will be trained to at least the Foundation Certificate in Food Hygiene, level.

Managers or those with supervisory responsibilities require additional training.

Please Note: All options are given purely as examples; they are not intended to be an exhaustive list.

Some items may go beyond the legal requirements of the Food Safety Act 1990 and the food

Safety (General Food Hygiene) Regulations 1995, but are included as they are recognised as

good practice within the food industry.



DEFINITIONS

Hazard The potential to cause harm / endanger the safety and quality of food

Risk Likelihood of hazard to occur

Hazard Analysis Identifying hazards, the steps at which they could occur, and the introduction

of measures to control them.

Ref: “Industry Guide to Good Hygiene Practice: Catering Guide”

High Risk food Ready to eat foods. Those, which readily support the growth of food

poisoning organisms, e.g. cooked meats, prepared salads, soft cheeses and

cook/freeze dishes.

Cross Contamination The transfer of germs from contaminated (usually raw) foods to other ready

to eat foods.

This may be by:

• Direct contact, i.e. stored next to each other

• Dripping. One e.g. raw meat or poultry, stored above theother

• Food handlers who handle one then the other

• Equipment and work surfaces, used first for contaminated

food.Ref : “ Industry Guide to Good Hygiene Practice: Catering Guide”

Piping Hot Thoroughly heated, i.e. greater than 75oC.

Control A step / procedure / measure which eliminates or reduced the effects of a

hazard.

Critical Control Point Point or procedure, at which control is applied to prevent, eliminate or reducean identified food safety hazard. Without which there may be a real risk of

hazardous food being consumed.

Use By Date Date mark required on microbiologically perishable pre-packed foods. (Food

Labelling Regulations 1996. It is an offence to sell food after the ‘Use By’

date.)

Ref: “Industry Guide to Good Hygiene Practice: Catering Guide”



INFECTION REPORTING/PERSONAL HYGIENE

AGREEMENT

I agree to report to my Manager/Supervisor* (*name of

individual) as soon as possible by telephone if necessary, and make myself available formedical examination if required:

1. If I suffer an illness involving:

(a) Vomiting

(b) Diarrhoea

(c) Septic skin lesions (boils, infected cuts etc)

(d) Discharge from my eyes, nose or any other site.

2. After returning and before commencing work following an illness involving vomitingand/or diarrhoea or any of the above conditions.

3. After returning from a holiday during which an attack of vomiting and/or diarrhoea of

two or more days duration occurred.

4. If a member of my household is suffering from vomiting and/or diarrhoea.

I have received, read (or had explained to me) and understand the personal hygiene

rules and infection reporting requirements for food handling staff and agree to

abide by them.

Name of Employee: ____________________________

Signed: ____________________________

Date: ____________________________

TO BE COMPLETED ON FIRST DAY OF EMPLOYMENT OR

BEFORECOPY TO BE RETAINED BY THE EMPLOYEE.



PERSONAL HYGIENE RULES

As a food handler you must:

1. Wash and dry your hands thoroughly:

• Before starting work, and after breaks

• Before and after handling food

• After going to the toilet

• After handling rubbish

2. Report any illness to your supervisor/manager.

3. Not work if you are suffering from diarrhoea and/or vomiting.

4. Not handle food if you have scaly, weeping or infected skin,

which cannot be totally covered during food handling.

5. Ensure cuts and abrasions on exposed areas are totally coveredwith a distinctively coloured waterproof dressing.

6. Not smoke, eat or chew gum whilst handling food or in food

handling areas.

7. Wear clean protective clothing, including appropriate hair

covering.

8. Not wear nail varnish or false nails

9. Not wear jewellery (other than a plain wedding band and sleeper

earrings).

10. Keep your work area, especially surfaces and utensils clean.



WEEKLY FOOD SAFETY AUDIT

CHECKLIST

UNIT _________________ DATE ______________________

AUDIT BY __________________

ITEM YES NO ACTION TO BETAKEN

COMPLETIONDATE

DONE

1 DELIVERY DAILY CHECKS

2 DAILY DELIVERY

TEMPERATURES CHECKED?

3 THERMOMETERS AND

DAILY TEMPERATURE

CHECKS

4 WALK-IN COLD ROOM/

FREEZER

4.1

4.2

4.3

4.44.5

4.6

4.7

4.8

4.9

4.10

5

5.1

5.25.3

5.4

6

6.1

6.2

6.3

6.4

6.5

Floors

Walls

Shelves

Tray storage containersFood storage

Light

Ceiling

Door/seals

Stocking

Temperature

DRY STORES

Floors/walls/ceiling

StockingLoose dry goods

Light

MAIN KITCHEN AREA

Ovens

Mixers

Pot rack/storage racks

Grills

Canopy

Wrexham County Borough Council has produced this form for use by caterers/food

retailers. It has been reproduced by Caerphilly County Borough Council.



6.6

6.7

6.8

6.9

6.10

6.11

6.12

6.13

6.14

6.156.16

6.17

6.18

7

7.1

8

8.1

8.2

8.3

8.4

9

9.1

9.2

10

10.1

10.210.3

11

11.1

11.2

12

12.1

12.2

12.3

12.4

13

ITEM

Food preparation area

Food service area

Fryers

Stock pot

Refrigerators

Freezers

Microwave

Floors

Refuse bins, lids

LightsFree standing equipment

Ventilation

Cutlery/crockery/service/

Dishes, etc

WASH HANDBASINS

Soap, towel and nail brush

WASH UP AREA

Dish washing machines

Dish washing temperature

Chemical supplies

Pot wash sinks

PERSONAL HYGIENE

Staff

Jewellery

PEST CONTROL

Infestation

FliesRecords

REFUSE DISPOSAL

Internal

External

NOTICES

Cleaning schedule

‘Now wash your hands’ notice

‘For hand washing only’ notice

No smoking notice

OTHER AREAS

PARTICULAR TO THE UNIT

YES NO ACTION TOTAKEN

COMPLETIONDATE

DATE

CHECKLIST (Continued)

UNIT ________________________ DATE ________________________

AUDIT BY ____________________



RECORD OF FREEZER TEMPERATURES

FREEZER TEMPERATURE SHOULD BE –18O

OR COLDER

DATE TIME TEMP. INITS. DATE TIME TEMP. INITS.



PRODUCT INTAKE FORM

Date Supplier Product and Quantity Condition DateCode Temp.(oC) Accept /Reject

Notes: All deliveries should be checked immediately, and details recorded.Fresh meat should be between 0

oC and +4

oC

All frozen product should be –18oC or colder.

Ensure the thermometer probe is clean before and after use.



PROBE/THERMOMETER CHECKING LOG

Probe/Thermometer details: …………………………………………………………….

Date:

Reading in iced water

Reading in boiling water

Signature

Note: The readings in iced water should be –1oC to +1

oC; if outside this range, the unit should be

repaired.

The readings in boiling water should be between 99oC and 101

oC; if outside this range, the

unit should be repaired.

Probe/Thermometer details: …………………………………………………………………

Date:

Thermometer reading in iced water

Thermometer reading in boiling

water

Signature

Note: The readings in iced water should be –1oC to +1

oC; if outside this range the unit should be

repaired.

The readings in boiling water should be between 99oC and 101

oC; if outside this range the

unit should be repaired.



WEEKLY TEMPERATURE LOG: CHILL STO

Week Commencing: _____________________________________________

Chiller Monday Tuesday Wednesday Thursday Friday Satur

NOTES:

Best practice is for stored product to be between 0oC and +4

oC. Target store temperatu

If action is required report to the Manager and call an engineer.



RECORD SHEET FOR HOT HOLDING TEMPERATURES

Make sure you check temperature at the thickest part of the Joint/Poultry.

Always ensure probe is disinfected before use

Date Time Foodstuff Temp. Inits Date Tim

Foodstuff Temp Inits

KEEP FOOD HOT

ABOVE +63oC



RECORD SHEET FOR COOKING AND REHEATING TEMPERATURES

Make sure you check temperature at the thickest part of the Joint/Poultry.

Always ensure probe is disinfected before use.

Date Time Foodstuff Temp

Inits Date Time Foodstuff Temp Inits

TEMPERATURE TO REACH AT LEAST

+75oC



Hazard Analysis – Sources of further information

Industry Guide to Good Hygiene Practice:

Catering Guide, ISBN 0900 103 000 Price £3.60. From HMSO publications PO Box 276,

London SW8 5DT Tel; 0171 873 9090.

Assured Safe CateringDepartment of Health. IBSN 011 321688 2 Price £6.50

From HMSO publications PO Box 276, London SW8 5DT. Tel: 0171 873 9090.

SAFE (Systematic Assessment of Food Environment)Available from British Hospitality Association, Queens House, 55-56 Lincolns Inn

Fields, London WC2A 3BH. Tel: 0171 404 7744. Price £5.50.

Food Handlers – Fitness to Work

BAPS, Health Publications Unit, DSS Distribution Centre, Heywood Stores, ManchesterRoad, Heywood, Lancashire. OL10 2PZ.

HMSO publications can also be obtained from accredited agents.

For further information/advice contact:

Caerphilly County Borough CouncilCouncil Offices,

Blackwood Road,

Pontllanfraith,

Blackwood,NP12 2YW

Telephone 01495 226622



Completed by: Date:

CONTROL MEASURES/TARGETS

WHAT CAN I DO ABOUT IT?

MONITORING

HOW CAN I CHECK?



FLOW DIAGRAM & HAZARD CONTROL CHART FOR US BY SMALL CATERERS

(Restaurants, takeaways etc).

Name & Address:

Hot Cold

Purchase/Receipt

Storage

Preparation

Cooking

Cooling

Cold Hold

Reheat

Hot Serve/Display/Deliver Cold Serve/Display/Deliver

Over Production Over Production

FOOD SAFETY HAZARD

WHAT CAN GO WRONG?

Cold Hold

Hot Hold

Documents

HACCP Self Help Guidance Pack for Caterers