HACCP and Cleaning pre Lessonup
What does the law say?
Responsibility
1
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What does the law say?
Responsibility
1
The law says that:
Food handlers must be supervised & trained in food hygiene matters appropriate for their work activities.
This applies to any one handling food including all kitchen assistants and chefs.
Why do we need training in food hygiene?
Operate a food safety management system
What safety procedures are in place to keep food safe in the workplace?
This system is to find out what problems might arise in food production and prevent them from happening.
HACCP or SFBB (Safer Food Better Business)
Safer food, better business (SFBB) | Food Standards Agency
The Law says that all food production operators must implement a food safety management system based on the 7 principles of HACCP
Some smaller businesses use a system called ‘Safer Food Better Business’ which follows the same 7 principles
Review the system if there are any changes made in food production
01
Hazard Analysis
Look at food production, is there a potential biological, chemical, physical or allergenic hazard
02
Critical Control Point
Identify where things could go wrong
03
Critical Limits
Put in safe practices
04
Monitor Processes
Check the safe practices are being used
05
Corrective Actions
Disposal or reprocessing food that isn't safe
06
Equipment Monitoring
Check all equipment works properly
07
Effective Record Keeping
Keep records on file to show due diligence
Food Safety Management Systems H.A.C.C.P
Sanitation
Not on unsanitary premises
Registration
Registered with the local authority
Maintenance
Maintained
Clean Water
Clean running water
Environment
Well lit and ventilated
Hand Hygiene
Suitable hand washing facilities
Washing Facilities
Suitable facilities for washing utensils equipment and food
First Aid
Equiped with first aid materials
Food premises by law
Local authorities and The FSA are responsible for protecting public health. They check that food businesses comply with food safety legislation.
The EHP has the right to:
Authorised officers are appointed called Environmental Health Practitioners (E.H.Ps) who inspect premises for their food safety management systems
Enter a premises at any reasonable time
Offer advice
Investigate food poisoning & food complaints
Can issue improvement notices
Close all or part of a business down
Seize unfit food & records to use as evidence
Take photographs and samples
Investigate legal proceedings leading to prosecution
The enforcement of food safety legislation
The Food Standards Agency (FSA)
Legislation & Agency Mandate
The Food Safety Act was formed in 1990 to ensure that food is not sold which is harmful to health and that all food reaches expectations and not misleadingly presented.
The FSA was established on 1st April 2000 to protect people from the risks associated with food. It gives advice on food safety and ensures monitoring and enforcement.
Offences & Legal Penalties
Offences are punishable by a fine of up to £5000 per offence.
In serious cases a sentence of up to 2 years imprisonment and unlimited fines may be imposed
The Food Safety Act 1990
Court Prohibition Orders
A court may impose a prohibition order on the food business operator, preventing them from participating in the management of any further food business.
Due Diligence
Due Diligence is the main defence in any court hearing. Written records of all safe practices and precautions will be needed for traceability
Enforcement & Legal Defence
In hospitality businesses, what are Environmental Health Practitioners legally allowed to do during an inspection?
Set menu prices
Enter premises
Hire staff
Design kitchens
In food safety, what is the term for taking all reasonable precautions to prevent a problem?
Cross-contamination
Due diligence
Stock rotation
Traceability
In Food Safety, what does HACCP stand for?
Hazard Analysis and Critical Control Points
Health Assessment and Catering Control Plan
Hygiene Approval and Critical Check Process
Hazard Action and Customer Care Policy
Communication of allergenic information
Written Allergen Info: Information on specific allergenic ingredients must either be written, for example on a menu or menu board
Prominent Statement: Or there must be a prominent statement such as “Before ordering, speak to our staff if you have a food allergy or intolerance”
Staff Awareness: All staff serving customers should be made aware of the potential risks to customers’ health if they advise them incorrectly
This is a set of regulations to follow when using chemicals
Control Of Substances Hazardous to Health
Chemicals should be delivered separately to food and stored in a lockable area away from food
Chemicals should never be transferred into unmarked containers
Food should never be stored in old chemical containers
C O S H H
DETERGENT
DETERGENT is a chemical used for removing grease & dirt but it does not kill bacteria.
DISINFECTANT
DISINFECTANT is a chemical used to reduce bacteria to a safe level if given enough contact time
SANITISER
SANITISER is a food safe mix of detergent and disinfectant
Cleaning & disinfecting
Clean first, then disinfect as a second stage.
Heat Disinfection: Where the same utensils are used for raw and ready-to-eat foods it is recommended that heat disinfection is the best approach to clean them between tasks and would normally be done using a commercial dishwasher.
Surface Cleaning: When separate areas are not available for raw and ready to eat foods surfaces such as tables and walls will need the two-stage cleaning process is the best method of reducing cross-contamination risk
Two stage cleaning
01
PRE CLEAN
Remove waste
02
MAIN CLEAN
Remove grease with detergent
03
RINSE
Removal of loose dirt and detergent with clean hot water
04
DISINFECT
Reduce the bacteria to a safe level
05
RINSE
Removal of disinfectant but some sanitisers are food safe
06
DRY
Evaporation or use disposable paper towel
Cleaning & disinfecting procedure
Cleaning in place
‘Cleaning in place’ is the cleaning of large equipment that cannot be moved and washed in the sink
Clean as you go
‘Clean as you go’ is cleaning between and during preparation tasks
Cleaning schedule
‘Cleaning schedule’ refers to cleaning that is carried out at specific intervals.
CLEANING
Washing plates by hand uses a sink of water at 50°C to 60°C with detergent in to remove dirt & grease
A second sink of water at 82°C is used with dipping baskets to rinse for 30 seconds. This temperature will disinfect & kill bacteria to a safe level
Sink One: Wash
Sink Two: Rinse & Disinfect
Double-sink washing
A CLEANING SCHEDULE SHOULD BE DRAWN UP TO SHOW:
The necessary safety measures
Records should be kept in a cleaning log
What is to be cleaned
The amount and type of chemical and equipment to use
Who is responsible
How often and when
The method
The time involve for the process
Cleaning Schedules
The kitchen area and all its equipment should be easy to clean and should have no hiding places for pests
The surfaces in contact with food should be smooth, non absorbent & inert
Kitchen & Equipment Design
In hospitality food preparation, what is the term for cleaning carried out between tasks and during preparation?
Deep cleaning
Scheduled cleaning
Clean as you go
End-of-day cleaning
Which item should NOT appear on a cleaning schedule sheet in a hospitality workplace?
Cleaning task
Shift rota
Area to clean
Cleaning frequency
