This guidance pack is designed to help you understand and comply with the HACCP requirement of Regulation (EC) No 852/2004 The use of this pack will help you and your staff to maintain effective control over critical food safety steps in your operations. It will also enable y ou to show quickly and easily how you are trying to ensure food safety in your business and to comply with legal requirements. Food Safety Hazard Analysis & Control Precautions Self Help Guidance Pack for Cat erersPremises Name: Address: Proprietor:
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8/6/2019 HACCP Self Help Guidance Pack for Caterers
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
8/6/2019 HACCP Self Help Guidance Pack for Caterers
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.
8/6/2019 HACCP Self Help Guidance Pack for Caterers
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.
8/6/2019 HACCP Self Help Guidance Pack for Caterers
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.
8/6/2019 HACCP Self Help Guidance Pack for Caterers
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”
8/6/2019 HACCP Self Help Guidance Pack for Caterers