FOOD SAFETY RISK ASSESSMENT FOR CCS CANTEENS AND KITCHENS. General purpose Catering kitchen, Hot & Cold Drinks. Created on 22/11/2010
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1 C C S construction catering services tel info@constructioncateringservices.com 44 Staverton Rd London NW2 5HL Tel / Fax info@constructioncateringservices.com FOOD SAFETY RISK ASSESSMENT FOR CCS CANTEENS AND KITCHENS General purpose Catering kitchen, Hot & Cold Drinks Created on 22/11/2010 Next review date 21/11/2011 This Hazard Analysis is based on HACCP principles in order to comply with the Food Hygiene (England) Regulations 2006 and similar regulations in Wales and Scotland. All hazards have been defined as either Control Points (CP's) or Critical Control Points (CCP's). The hazards shown as CCP's require particular attention and monitoring as they represent the biggest risk to public health & safety. The Analysis has two parts: The process flow diagram An analysis for each of the hazard highlighted by the process flow diagram from the point of purchase through to handing to a customer
2 Note: 1.Control Points (CP) are marked in BLACK Colour 2. Critical Control Points (CCP) are marked in RED Colour PROCESS FLOW CHART Collection From Suppliers ( e.g. Cash & Carry ) Ambient Products, Frozen products, Chilled products Delivery by Suppliers Ambient Products, Frozen products, Chilled products Storage Storage Fridge, Storage Ambient, Storage Freezer Defrosting Raising food / ingredient temperature Preparation The preparation of food prior to cooking or service Cooking Cooking - Griddle, Deep Fat Frying, Oven Roasting, Microwave, Toasting / Grilling, Boiling / Steaming Cooling Cold Holding Storage Fridge Reheating Cooking - Microwave / Oven / Grill Hot Holding Storage - Baines Maries / Hot Lamps / Hot Plate / Warmer / Scuttle Food Wrapping / Labelling / Plating Food handling Serving To Customer Passing of food to customer
3 Collection From Suppliers ( e.g. Cash & Carry ) Ambient Products Cross Staff training. Training register should be reviewed and needs assessed regularly Visual inspection of food / packaging conditions Frozen products Chilled products chilled of frozen food use a temperature control device, such as cool bags / boxes or refrigerated vehicles. Visual inspection of food / packaging conditions chilled of frozen food use a temperature control device, such as cool bags / boxes or refrigerated vehicles. Cooked and non cooked foods are prepared separately. Check and record chilled or frozen food temperatures at the point of delivery. Visual inspection of food / packaging conditions Delivery by Suppliers Ambient Products Use only high quality suppliers who can demonstrate HACCP themselves Check sell by dates Visual checks on food and packaging condition. Date mark all stock, and ensure stock rotation is carried out. Check temperatures of Visual checks on food condition. delivered supplies Visual inspection of food / packaging conditions
4 Chilled products Frozen products Use only high quality suppliers who can demonstrate HACCP themselves. Check Temperatures of delivered supplies Visual inspection of supplies Use only high quality suppliers who can demonstrate HACCP themselves. Check and record chilled or frozen food temperatures at the point of delivery. Visual checks on food and packaging condition. Correct temperature control. Keep raw and cooked food apart Cover / wrap food. Check fridge / freezer temperatures regularly and record Visual inspection of food / packaging conditions. Visual inspection of food / packaging conditions. Use food safe chemicals Visual checks on food and packaging condition. when cleaning fridges Storage Storage Ambient Storage Freezer Store chemicals correctly. Stock rotation. Pest control procedure and programme Inspect chemical stocks regularly. Use by recommended date. Pest control records. Chilled products Do not keep food beyond recommended times Check Date codes Keep food out of the danger zone Check temperatures on a regular basis Visual inspection of supplies Check and record chilled or frozen food temperatures at the point of delivery.
5 Keep raw and cooked food apart Keep foods covered Cover all food whilst cleaning and store chemicals correctly. Visual checks Visual checks Ensure cleaning schedules are followed and that all open food is covered whilst cleaning. Preparation The preparation of food prior to cooking or service Cross Growth Keep foods seperate and wrapped or containerised Cleaning of equipment and premises. Keeping equipment & surfaces in good order Keep chemicals away from food, and cover / put away food when cleaning Limit time food is left in the danger zone (8 63oC Review training register and needs of staff Ensure cleaning records are kept up to date. Visual checks on equipment to ensure as far as possible that it is functioning. Inspect chemical stocks regularly. Cooking Cooking - Griddle Survival of bacteria Cook to a minimum of Cooking - Deep Fat Frying Survival of bacteria Cook to a minimum of Cooking - Oven Roasting Survival of bacteria Cooking - Microwave Cook to a minimum of Core temp Survival of bacteria Cook to a minimum of Cooking - Toasting / grilling Survival of bacteria Cook to a minimum of
6 Cooking - Boiling / Steaming Survival of bacteria Cook to a minimum of Cold Holding Storage Fridge Cross Growth Either wrapping or Visual checks on food condition. containerizing food Keep raw / cooked food Visual checks on food condition. separate Refrigerate to 8oC or Check fridge / freezer temperatures regularly and below record Reheating Cooking - Microwave / oven / grill Survival of bacteria Cook Chicken to a minimum of Core Temp Cook Pork and Beef to a min of Core Temp Hot Holding Storage - Baines Maries / Hot Lamps / Hot Plate / Warmer / Scuttle Cross Growth Keep raw / cooked food Visual checks on food condition. separate Cleaning of equipment Ensure cleaning schedules are followed. and premises. Keep food protected as Visual checks on food condition. much as possible Ensure all equipment is Maintenance records for equipment. in good order. Food Wrapping / Labelling / Plating Food handling Cross Regular hand washing Daily staff cleanliness checks. Cleaning of equipment and premises. Keep food protected as much as possible Ensure cleaning schedules are followed. Maintenance records for equipment.
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