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Section A - POLICY

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Food SafetyManual

August 2009

Helping to deliver the

EATdot food service concept…

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Contents

Section A: POLICY

1. Introduction

2. Food Safety Policy Statement

3. Legislative Framework

4. Policy Statement

5. Policy Implementation

6. Duties & Responsibilitie s

7. Registration of Food Businesses

8. School Managers Agreement Certificate

9. Employees (All) Agreement To Report Infection

10. Environmental Health Officers (EHO)

Section B: PROCEDURES

11. Hazard Analysis Critical Control Points (HACCP)

12. HACCP Flow Gram

13. HACCP Procedure for Purchasing

14. Purchasing Hazard Analysis

15. Delivery Procedure

16. Delivery Guidance Notes

17. Delivery Hazard Analysis

18. Storage Procedure19. Storage Hazard Analysis Ambient

20. Storage Analysis Refrigerated

21. Storage Analysis Frozen

22. Stock Rotation Procedure

23. Temperature Monitoring Procedure

24. Temperature Monitoring Hazard Analysis

25. Temperature Probe (Selection for Task)

26. Temperature Probe Correct Use

27. Temperature Probe Care & Safety

28. Defrosting of Foodstuffs Procedure

29. Defrosting of Foodstuffs Hazard Analysis

30. Cooked Meat Production Procedure

31. Cooked Meat Hazard Analysis

32. Sandwich & Roll Preparation Procedure

33. Safe Use of Eggs Procedure

34. Receipt, Production & Service of Poultry Procedure

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35. Cooling of Foodstuffs Procedure

36. Reheating of Food Procedure

37. Use of Colour Coded Chopping Boards & Knives Procedure

38. Disinfectant Tablet for Fruit & Vegetable Procedure

39. Safe Use of Food Wrappings & Packaging Procedure40. Effective Cleaning Procedure

41. Sterilising Sinks Procedure

42. Pre-Employment Medical Questionnaire

43. Food Handlers Induction Sheet

44. Personal Hygiene Standards

45. Food Handlers Checklist for Good Hygiene Practice & Fitness for Work Procedure

46. Refrigerator / Freezer Breakdown Procedure

47. Pest Control Procedure

48. Nut Allergy Policy: Customer Information

49. Food Transport Policy

50. Food Transport Record

Section C: PROCEDURAL FORMS

51. Example of Food Business Registration Form

52. Supplier Order and Delivery Temperature Form (HACCP Form1)

53. Refrigerator & Freezer Temperature Record Form (HACCP Form 2)

54. Probe / Thermometer Register Form (HACCP Form 3)

55. Cooking Time & Core Temperature Record Form (HACCP Form 4)

56. Display Equipment Temperature Record Form (HACCP Form 5

57. Cleaning Arrangements Form (HACCP Form 7)

Section CHECKLISTS 58. Refrigerator / Freezer Storage Checklist

59. Glass Register and Weekly Checklist

60. Structural and Equipment Monthly Checklist

Documents

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