Plan HACCP Model

Issue 3 April 2003 8

SECTION 3

HACCP PLAN


INTRODUCTION

Name of Premises

Address of Premises

Proprietor(s)

Persons involved in producing HACCP Plan


‘READY-TO-EAT FOODS’

These foods are delivered to you already cooked/ready to eat. They require carefulhandling as they may not receive any reheating to destroy bacteria. You may alsoreceive hot food from other premises to be served hot to your customers.

Cooked/Ready to Eat foods include:• cooked meats and poultry, smoked/cured fish, oysters, dairy products, e.g. soft cheeses• prepared salads and dressing, e.g. coleslaw, potato salad• any pre-cooked dishes, e.g. quiche, cooked chicken, which may be served cold or reheated

and served hot to your customers.

List foods below:___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

Look at the coloured chart opposite and tick the coloured boxes that apply. To helpyou identify the hazards and the necessary controls and checks, use the same colouredsections found later in the HACCP Plan. Remember to read the questions in thesecoloured sections and if a particular procedure applies to you, tick the box.

Use record sheets FS1 (Delivery Records), FS2 (Refrigeration Records), FS3(Cooking/Reheating Records) and FS4 (Hot Hold/Display Records).

PURCHASE/DELIVERY OFCOOKED/READY TO EAT

FOODS

COLD HOT

REFRIGERATION

HANDLING HANDLING

REHEATING

HOT HOLD/DISPLAY

COLD SERVE/DISPLAY

HOT SERVE


‘COOK – COLD SERVE’

These are foods which you cook. After cooking they will be cooled and servedcold to your customers.

Examples:- roast beef, chickens (for salads/sandwich fillings).

List foods below:

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

Look at the coloured chart opposite and tick the coloured boxes that apply. Tohelp you identify the hazards and the necessary controls and checks, use thesame coloured sections found later in the HACCP Plan. Remember to read thequestions in these coloured sections and if a particular procedure applies toyou, tick the box.

Use record sheets FS2 (Refrigeration Records) and FS3 (Cooking/ReheatingRecords).

PURCHASE/DELIVERYOF RAW FOOD

COOKING

COOLING

REFRIGERATION

HANDLING

COLD SERVE/DISPLAY

NOTE:Dishes containing raw or lightly cooked meat, fish or eggswill require special consideration. A separate hazardanalysis must be carried out for such dishes if preparedon your premises (see page 38). Government advice isthat1 all meat, especially minced meat, is thoroughly cooked.2 caterers should use pasteurised egg in uncooked or

lightly cooked dishes. Where recipes will only work ifthe egg is lightly cooked, vulnerable people (e.g. theelderly, the very young or people who are ill) areadvised to avoid eating such foods.


‘COOK TO ORDER’

These are foods which you cook. They will be served hot to your customersshortly after cooking.

Examples: This will apply to a wide range of food eaten shortly after cooking.

List foods below:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Look at the coloured chart opposite and tick the coloured box if you cook foodto order. To help you identify the hazards and the necessary controls andchecks, use the same coloured section found later in the HACCP Plan.Remember to read the questions in this coloured section and if a particularprocedure applies to you, tick the box.

Use record sheet FS3 (Cooking/Reheating Records).


COOKING

HOT SERVE

NOTE:Dishes containing raw or lightly cooked meat, fish or eggswill require special consideration. A separate hazardanalysis must be carried out for such dishes if preparedon your premises (see page 38). Government advice isthat1 all meat, especially minced meat, is thoroughly cooked.2 caterers should use pasteurised egg in uncooked or

lightly cooked dishes. Where recipes will only work ifthe egg is lightly cooked, vulnerable people (e.g. theelderly, the very young or people who are ill) areadvised to avoid eating such foods.


‘COOK – REHEAT’

These are foods which you cook in advance. After cooking they will be cooledand placed in cold storage. They will be reheated later and served hot. Thesesteps apply in particular to premises where function catering is carried out.

Examples: Casseroles, pies, joints of meat and most hot meals for functions,wedding parties, etc.

List foods below:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Look at the coloured chart opposite and tick the coloured boxes that apply. Tohelp you identify the hazards and the necessary controls and checks, use thesame coloured sections found later in the HACCP Plan. Remember to read thequestions in these coloured sections and if a particular procedure applies toyou, tick the box.

Use record sheets FS2 (Refrigeration Records), FS3 (Cooking/ReheatingRecords) and FS4 (Hot Hold/Display Records).


COOKING

COOLING

REFRIGERATION

HANDLING

REHEATING

HOT HOLD/DISPLAY

HOT SERVE


‘COOK - HOT HOLD’

These are cooked high risk foods which will be displayed hot for more than 2hours.

Examples: cooked chicken in take-aways, sauces and gravies, carvery meals, mealson wheels, outside catering.

List foods below:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Look at the coloured chart opposite and tick the coloured boxes that apply. Tohelp you identify the hazards and the necessary controls and checks, use thesame coloured sections found later in the HACCP Plan. Remember to read thequestions in these coloured sections and if a particular procedure applies toyou, tick the box.

Use record sheet FS3 (Cooking/Reheating Records) and FS4 (Hot Hold/DisplayRecords)


COOKING

HOT HOLD/DISPLAY

HOT SERVE


STEPS USED IN YOUR CATERING OPERATIONTick the boxes if you use any of these steps in your catering operation. (Summary of Pages 10–14)

PURCHASE/DELIVERY OF

COOKED/READY TO EAT FOODS

COOKING

REFRIGERATION COOLING

HANDLING REHEATING

COLD SERVE/DISPLAY HOT HOLD/DISPLAY


STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOODExamples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

HAZARDSWhat can go wrong here?

CONTROL/CRITICAL LIMITS

What can I do about it?

MONITORING/VERIFICATIONHow can I check?

CORRECTIVE ACTIONWhat if it’s not right?

Contamination of cooked/readyto eat food with food poisoningbacteria.

Growth of food poisoningbacteria.

Buy from a reputable supplier.

Make sure high risk food isprotected by properpackaging/containers.

Make sure delivery transportkeeps chilled food below 8oCor frozen as required andplace in cold storageimmediately.

Record supplier details.(See FS1, page 42)

Visit and inspect supplier.

Check packaging/containers andcondition of food for signs ofdamage and contamination.

Check chilled deliveries fortemperature. Check frozenfood is not defrosting.(For large deliveries checka few items) (See FS1)

Consider using a differentsupplier.

Reject food which is notprotected/is in damaged or dirtypackaging or visiblycontaminated.

Reject chilled food iftemperature is above 8oC or iffrozen food is showing signs ofdefrosting.


STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD continued…..


CONTROL/CRITICALLIMITS




Growth of food poisoningbacteria (continued).

Make sure chilled food is datecoded to make stock rotationeasier.

Check delivery for datecoding. (see FS1 Page 42)

Reject food if ‘use by’ date haspassed

Where hot food is to be servedmore than 2 hours after cooking,make sure it is delivered andheld above 63oC.

Check hot deliveries fortemperature.(see FS1)

If temperature of high riskfood has fallen below 63oC,reject the food.

Contamination of cooked foodwith food poisoning bacteriafrom thermometer.

Clean and disinfect probe priorto use by:-• using anti-bacterial

wipes• washing and disinfecting• using boiling water

Check that the probe has been properly cleaned anddisinfected.

Clean and disinfect the probe.More supervision/bettertraining/retraining of staff.

Contamination of ready to eatfruit and vegetables with foodpoisoning bacteria (e.g. fromsoil).

Trim and wash thoroughly. Look at the food.(see FS5, pages 46-47)

Wash more thoroughly or throwout.

Contamination of food withforeign objects/chemicals.

See pages 33-35


STEP: REFRIGERATION OF COOKED/READY TO EAT FOODExamples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………






Growth of food poisoning bacteria. Store below 8oC. Measure the temperature of the foodby:-

• taking the temperature of a‘dummy’ food (e.g. pre-packed jelly or water).

• measuring core or surfacetemperatures of food in fridge.When taking a core temperature,wash and disinfect the probebefore and after use.

Measure the air temperature by

• placing a thermometerprobe inside the unit

• looking at the temperatureof the display gauge.

See page 55 for further advice oncross-checking gauges. Other method Specify:____________________________ (See FS2, page 43)

If temperatures of food arerecorded above 8oC, then:- Check the operation of the fridgeand adjust if necessary. If a temperature of less than 8oCcannot be achieved, call engineer. Where possible, transfer food toanother fridge. Store correctly toavoid cross-contamination. If unit breaks down andtemperature of the food risessignificantly contact EHO foradvice. Re-check temperature and record.


STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD continued…..

HAZARDS What can go wrong here?



MONITORING/ VERIFICATION

How can I check?

CORRECTIVE ACTION What if it’s not right?

Growth of food poisoning bacteria(continued). Contamination of cooked/ready toeat food with food poisoningbacteria.

Rotate stock to make sure foodsare not kept too long. Make surehigh risk food is date-coded,including food which is cooked on the premises. (For further advice on ‘Food Storage’see Training Section 5.6, pages 69-71) Store cooked/ready to eat foodapart from raw food by providing a separate fridge. If not, store cooked/ready to eatfood:-• above raw food • in a separate part of the

chill room • in covered containers

Examine date codes daily. (see FS5, pages 46-47) Regularly check how food is stored. (See FS5)

Throw out food once its date codehas passed. Throw out cooked/ready to eatfood if it may have beencontaminated.

Contamination of food with foreignobjects/chemicals.

See pages 33-35


STEP: HANDLING OF COOKED/READY TO EAT FOOD Examples of food ……………………………………………………………………………..…………………………………………………………………………………………………………………………………………………………………………….

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….


CONTROL/ CRITICAL LIMITS



How can I check?



Time the food spends outside thefridge should be as short as possible (less than 2 hoursrecommended). Use small quantities of food at a time. Fill up supplies from the fridge. Thaw frozen cooked food in the fridge. Other Specify: __________________________________________________

Check the times. Look at staff practices whilethey are handling food. (See FS5, pages 46-47) Check where frozen cooked food is defrosted.

Return food to fridge. Throw out food if temperaturehas risen significantly for toolong. (Contact EHO for adviceif necessary.) More supervision/bettertraining/re-training of staff. Return food to fridge.


STEP: HANDLING OF COOKED /READY TO EAT FOOD continued…..





How can I check?


Contamination of cooked food withfood poisoning bacteria. (Bacteria will multiply more rapidlyon warm food).

Where possible only handle foodwhen it is cold. Handle food as little as possible. Use gloves or tongs whereappropriate. Wash hands before handlingcooked/ready to eatfood/equipment/utensils.

Look at staff practices while they are handling food. (See FS5, pages 46-47)

More supervision/better training/ re-training of staff.

Make sure wash hand basin isprovided with warm water, soap and clean towels.

Check supplies at wash hand basin. (see FS5)

Replace supplies.

Use clean equipment and utensils.

Check that equipment/ utensils are clean. (see FS5)

Clean equipment. Repair/replace equipment whichcannot be properly cleaned. Reviewcleaning schedules and practices.


STEP: HANDLING OF COOKED /READY TO EAT FOOD continued…..





How can I check?


Contamination of food with foodpoisoning bacteria (continued).

Use clearly defined and separateworktop/area for cooked/ready to eat foods only. Use colour-coded equipment.

Check that the worktop/area usedfor cooked food is only used forthat purpose. (see FS5, pages 46-47) Check that colour-coded equipment is correctly used. (see FS5)

More supervision/bettertraining/retraining of staff.

Wash and disinfect worktop/areabefore use for cooked/ready to eat foods.

Check cleaning/ disinfection of equipment/surfaces. (see FS5)

Review cleaning schedules andpractices.


See pages 33-35


STEP: COLD SERVE/DISPLAY Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..………

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..





How can I check?



Display below 8oC. Measure the temperature of food inthe display unit by: • Taking the temperature of

a ‘dummy’ food (e.g. pre-packed jelly or water).

• Measuring the core or

surface temperatures offood on display.

Measure the air temperature by• placing a thermometer

probe inside the unit

• looking at the temperatureof the display gauge.

See page 55 for further advice oncross-checking gauges. Other method Specify:__________________________________________________

If temperatures of food arerecorded above 8oC, then:- Check the operation of the fridgeand adjust if necessary. If a temperature of less than 8oCcannot be achieved call engineer. If unit breaks down andtemperature of the food risessignificantly contact EHO foradvice. Re-check temperature and record.


(See FS2, page 43)


STEP: COLD SERVE/DISPLAY continued…..





How can I check?



Display above 8oC for lessthan 4 hours.

Check length of time on display. If any food is displayed above8oC for up to 4 hours* (allowedby regulations) either: 1 throw out or 2 chill to below 8oC until used

or 3 discuss other options with

your EHO *This can only be done once. Iftemperature rises again above8oC, throw out the food. Food displayed above 8oC forover 4 hours must be thrownout.


STEP : COLD SERVE/DISPLAY continued…..





How can I check?


Contamination of cooked/ready toeat food by food poisoning bacteria.

Make sure staff wash their handsthoroughly before handling cookedor ready to eat food orequipment/utensils. Use tongs/spoons to handle food. Use other method to handle food. Specify:____________________________ ____________________________ Screen food on display fromcontamination by customers. Use clean equipment and utensils.

Look at staff practices. (See FS5, pages 46-47) Look at food on display. (see FS5) Check equipment. Look at thecleaning taking place to checkthat it is done properly. (see FS5)

Discard cooked/ready to eat food ifit may have been contaminated. More supervision/bettertraining/retraining of staff. Screen food e.g. sneeze guards. Clean equipment. Repair/replaceequipment/utensils which cannot beproperly cleaned. Review cleaning schedules andpractices. (See Section 5.4, pages 60-62)


See pages 33-35


STEP: COOKING Examples of food …………….……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

……………………………………………………….………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

…………………………………………………..………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….….





How can I check?


Survival of food poisoningbacteria.

Make sure centre of food isheated to 75oC or hotter. (See FS3, page 44 for othersuitable temperatures and timesto make sure cooking is safe).Speak to your local EHO if youneed more information.

OR If it is not practical to usethermometer every time e.g. ala carte items, either:- • specify correct cooking

time/oven temperature (use page 39)

• look at the food (e.g. cookuntil juices run clear).

• follow manufacturersinstructions

Use a probe thermometer tomeasure the temperature of thecentre of the food. (See FS3) (Wash and disinfect the probebefore and after use). Check that the time/ temperature combination iscorrect by probing the foodregularly. (See FS3) Check operation of equipmentfrom time to time. See page 55 for further advice oncross-checking temperatures

Continue cooking until theminimum target temperature isachieved. Continue cooking untiltime/temperature combination isachieved. Change time/temperaturecombination. Repair/replace equipment.


STEP: COOKING continued …..





How can I check?


Survival of food poisoningbacteria (continued).

Make sure that frozen foods,especially poultry and largejoints, are thoroughly defrostedbefore cooking - unlessmanufacturer states otherwise. NOTE:- It is recommended thatdefrosting is carried out in afridge taking care to avoid riskof cross contamination ofcooked/ready to eat foods.

Check that foods are fullydefrosted. (see FS5, pages 46-47)

Thaw for a longer period.

Contamination of cooked food withfood poisoning bacteria fromthermometer.

Clean and disinfect probe prior touse by:-• using anti-bacterial

wipes• washing and disinfecting• using boiling water

Check that the probe has been properly cleaned anddisinfected. (see FS5)

Clean and disinfect the probe.More supervision/bettertraining/retraining of staff.


See pages 33-35


STEP: COOLING Examples of food ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..





How can I check?


Possible growth of any foodpoisoning bacteria which survivecooking.

Reduce the temperature ofcooked food to below 8oC asquickly as possible. • Place cooked food in

blast chill.

• Within 2 hours place cookedfood in:-− Walk-in chill

− Storage fridge

Cool by other method Specify:- _________________________ _________________________

Check times. (See FS3, page 44)

Improve coolingprocedures/facilities. For example: 1 cook smaller portions/joints; 2 place in large shallow

container; 3 place in a clean, well

ventilated area; 4 use a blast chill. More supervision/bettertraining/retraining of staff.


STEP: COOLING continued …..





How can I check?


Contamination of cooked foodwith food poisoning bacteria.

Cool in a clean area away fromraw food or other sources ofcontamination. Make sure food handlers observegood standard of personalhygiene in order to avoidcontamination.

Look at where and how food iscooled. (See FS5, pages 46-47) Look at staff practices. (See FS5)

Throw out any cooked food if itmay have been contaminated. Improve training and instruction.


See pages 33-35


STEP: REHEATING Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….………..

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………...





How can I check?


Survival of food poisoningbacteria as a result ofinadequate reheating of thefood.

Make sure centre of food isheated to 75oC or hotter. (See FS3, page 44 for other suitabletemperatures and times to make surereheating is safe).

OR

Use a probe thermometer tomeasure the temperature of thecentre of the food. (See FS3) (Wash and disinfect the probebefore and after use).

Continue reheating until 75oC isachieved (or other suitabletime/temperature combination).

If it is not practical to check the temperature every time, either: specify reheatingtime/temperatures (use page 39)

or follow the manufacturersinstructions. NOTE: It is recommended that the finisheddish is reheated only once.

Check that the time/ temperature combination is correct by probing the foodregularly. (see FS3) Check operation of equipment from time to time. See page 55 for further advice oncross-checking temperatures.

Continue reheating untilsatisfactory temperature isachieved. Change time/temperaturecombination. Repair/replace equipment.


STEP: REHEATING continued…..





How can I check?


Survival of food poisoningbacteria as a result ofinadequate reheating of thefood. (continued).

Make sure that frozen high riskfoods are thoroughly defrosted ina fridge before reheating -unless manufacturer statesotherwise.

Check that the food is fully defrosted. (see FS5, pages 46-47)

Thaw for a longer period.

Contamination of cooked foodwith food poisoning bacteria fromthermometer.

Clean and disinfect probe prior touse by:- • using anti-bacterial wipes

• washing and disinfecting

• using boiling water

Check the probe has beenproperly cleaned anddisinfected. (see FS5)

Clean and disinfect the probe. More supervision and bettertraining or retraining of staff.


See pages 33-35


STEP: HOT HOLD/DISPLAY Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….





How can I check?


Growth of food poisoning bacteria.

If hot food will be on display formore than 2 hours, keep above 63oC.

If food is kept on display for morethan 2 hours measure thetemperature. (see FS4, page 45)

If the temperature has fallenbelow 63oC, either: 1 cool quickly and refrigerate for

reheating or serving cold 2 raise temperature above 63oC 3 throw out the food It is recommended that food isreheated only once. (For cooling refer to the purple sectionheaded ‘Cooling’ on pages 28-29)

Contamination of hot food with foodpoisoning bacteria.

Use clean equipment and utensils. Make sure staff wash their handsbefore handling cooked or ready toeat food. Use tongs/spoons to handle food. Use other method to handle food. Specify:-_____________________________

Check equipment is clean. (see FS5, pages 46-47) Look at staff practices. (see FS5)

Clean equipment. Repair/replaceequipment which cannot be properlycleaned. Throw out food if it mayhave been contaminated andtemperature has fallen below 63oC. More supervision/bettertraining/retraining of staff.


See pages 33-35


STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS





How can I check?


Receipt of food contaminated withforeign objects, chemicals or pests.

Buy from a reputable supplier.

Visit and inspect supplier. Consider using a different supplier.

Maintain supplier details.

Make sure food is free fromcontamination by foreign objects,chemicals or pests.

Check food.

Reject food which may have beencontaminated with any foreignobjects/chemicals or pests.

Contamination of food withinpremises by foreign objects, e.g.metal nuts, bolts, ceramic pieces,wood splinters, rust, paint

Maintain structure and equipment properly.

Check structure and equipment arein good condition. (See FS5, pages 46-47)

Repair/replace structure andequipment.

Glass Limit use of glass items, particularlyfor storage and during preparation.

Check that glass items are notused where possible. Where glassitems are used, make sure theyare in good condition.

Replace glass items with thosemade from plastic/stainless steel orother suitable materials. Remove damaged glass items.

Cover light fittings. Check light fittings are covered.

Fit light covers.

Introduce glass policy. Check glass policy is followed. Improve procedures. Bettersupervision/training/re-training ofstaff.

Discard any food which may havebeen contaminated in the premises.


STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued….. THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS





How can I check?


Contamination within premises(continued).

Staples, plastic and other packagingmaterials.

Remove and dispose of wrappingscarefully

Check staff practices.

Improve procedures. Bettersupervision/training/retraining ofstaff.

Stones, soil, slugs, etc. Pest droppings Insects

Wash vegetables thoroughly. Employ a pest control company. Make sure premises are pest-proof. Fit flyscreens to windows/doors where necessary.

Check staff practices. Check pest control contract is up to date and recommendations are carried out. Check premises are pest-proof and free from pests. (See FS5 pages 46-47) Check flyscreens are fitted and maintained.

Rewash vegetables. Review contract with pest controlcompany. Improve premises and pest controlmeasures. Fit/repair flyscreens.

Store food in pest-proof containers.

Check staff practices. More supervision/better/training/ re-training of staff.

Discard any food which may havebeen contaminated in the premises.


STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued….. THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS





How can I check?


Contamination from personnel, e.g. hair, buttons.

Make sure staff wear suitable clean, protective clothing, including head covering.

Check staff are wearing suitable head covering. (see FS5, pages 46-47)

More supervision/better training/re-training of staff.

Jewellery, etc.

Limit jewellery to plain ring.

Check jewellery worn by staff. (see FS5)

Request removal of jewellery.

Contamination of food with chemicalse.g. cleaning chemicals andpesticides.

Store chemicals in properly labelled containers.

Check storage of chemicals. (see FS5)

Provide suitable storage area forcleaning materials. Discard any food which may havebeen contaminated in the premises.


STEP: NUT/PEANUT ALLERGY THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS

Further information on Food Allergies is given in Section 5.2, page 58





How can I check?


Contamination of food by peanut/nut containing food (PNC food).

Know which incoming products containpeanuts/nuts/nut oil/nut derivativesby agreeing composition & labellingwith supplier. Ask supplier to notify changes. Make sure all foods containingnuts/peanuts are properly labelled during storage, preparation and use. Store all unwrapped PNC foodsseparate from non PNC foods in covered containers. Clean all equipment, utensils,thermometer probes & work surfaces immediately after use for PNC foods. Use colour coded containers and equipment for PNC foods. Wash hands thoroughly after handling PNC foods.

Check labels or accompanyingdocuments. Check labelling. Check storage. Check cleaning procedures. Check equipment. Check staff practices.

DO NOT CONSIDER FOODS ASBEING NUT FREE IF THERE ISANY UNCERTAINTY. USE FOR NON ALLERGIC PEOPLEONLY. IF IDENTITY OF FOODS ISUNCERTAIN, USE FOR NONALLERGIC PEOPLE ONLY. IF NON PNC FOODS MAY HAVEBEEN CONTAMINATED BY PNCFOODS, USE FOR NON ALLERGICPEOPLE ONLY. Improve staff awareness/training. Change procedures.

See FS5, page 46


STEP : NUT/PEANUT ALLERGY continued….. THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS





How can I check?


Contamination of food by peanut/ nut containing food (PNC food) (continued). Unwitting purchase of peanut/nutcontaining foods (PNC foods) byallergic customer.

Prevent cross contamination duringcooking by:- • using deep saucepans to

prevent splashing. • placing below non PNC

foods in oven. • cooking at a different

time. • using non nut based cooking

oil which has not been usedpreviously for PNC foods.

• using refined peanut oil which

has not been used previouslyfor PNC foods.

Clearly identify on menu, or atpoint of sale, any foods whichmay contain peanuts/nuts/nutoil/nut derivatives.

Check cooking procedures.

Check menu/notices.

IF NON PC FOODS MAY HAVEBEEN CONTAMINATED BY PCFOODS, USE FOR NON ALLERGICPEOPLE ONLY.

Improve staff awareness/training.

Amend procedures.

Change menus/put up notices.

See FS5, page 46


STEP: ___________________________________Use this sheet for any catering steps which are different from those outlined in the charts on pages 10-14 (e.g. transporting food, serving raw orlightly cooked foods)

Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..







TIME/TEMPERATURE COMBINATIONS

Cross-check regularly using calibrated probe thermometer and record food temperaturesin FS3, page 44

Food(Specify whether raw or cooked)

Equipment(e.g. oven/microwave)

EquipmentSetting

(e.g. oven temperature/microwave power level)

Cookingor

ReheatingTime


DECLARATION OF COMPLETION OF HACCP PLAN

I hereby certify that I _________________________(name) Proprietor of_________________________(business name)

have completed a HACCP Plan of my catering operation at ________________________________________________

___________________________________________________________________________________________________

_________________________________________________________________________________________(Address)

I have:-tick boxes

1 identified the hazards;

2 identified critical control points – CCPs

3 set critical limits at CCP’s

4 set up checks at CCPs (monitoring);

5 introduced procedures if something goes wrong (corrective action);

6 verified that my HACCP process is working and

7 established documentation and records.

I will review the HACCP Plan at least once a year and also if my catering operations change. (See page 56- ‘How to carry out areview’).Signed: _________________________________________ Date: ___________________________

Review Date Due Date Review Completed Signature

Documents

Plan HACCP Model