Food & Drink HACCP: Form 3 Food Safety Form and Checklist (with Guidance Notes) for all Exhibitors with Hospitality & Food Concessions

Transcription

1 Food & Drink HACCP: Form 3 Food Safety Form and Checklist (with Guidance Notes) for all Exhibitors with Hospitality & Food Concessions All Game Fair Exhibitors must sign, complete and return this Form please. Send it to: healthandsafety@thegamefair.org Deadline: By return preferable, or latest by 25 th May 2018 Post: The Game Fair 2018 H&S Dept, ESP Events, 24 St. Mary s Road, Poole, Dorset, BH15 2LH, England. For urgent queries, please telephone David Rogers, Game Fair H&S, on: Office: Mobile: i) Please take a few minutes to go through this simple form: it helps you to fulfil your legal duties and keep the show safe. ii) iii) iv) The Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety from biological, chemical, and physical hazards in food production processes that can cause the finished product to be unsafe, and allows simple, practical safety control measures to be devised and implemented to reduce those risk to a safe level. The Local Authority s Food Safety Team at Welwyn Borough Council requires that all Game Fair Exhibitors who will be serving food or drink either directly, or through a catering contractor, must provide information about their food hygiene and alcohol licensing arrangements. The Council s Environmental Health Officers will make site visits to monitor all such stands. You and your Company must comply with HASAWA74 (Health & Safety at Work, etc, Act 1974) and The Food Hygiene Regulations Please read and complete this form affirming your commitment to Health & Safety and your co-operation with the Organisers and Venue. Any damage or losses caused by or to you must be covered by your own Company s Insurance. v) Exhibitors must submit a copy of their Food Hygiene Rating Certificate (NB: Not lower than 4) and Alcohol License (where applicable) and other documents (see Section 2) to: healthandsafety@thegamefair.org by 25 th May SECTION 1: EXHIBITORS DETAILS & YOUR RESPONSIBLE PERSON FOR FOOD SAFETY Stand Name (as per the floorplan): Exhibiting Company Name, full Postal Address and Postcode: Postcode: Your name IN CAPS: Please SIGN here: Position in Company: Co. Telephone: Co. EXHIBITORS RESPONSIBLE PERSON / LICENSEE ONSITE FOR FOOD SAFETY: Person s name IN BLOCK CAPS: Mobile: DETAILS OF THE CATERING COMPANY YOU ARE USING (IF APPLICABLE): Caterer s Company Name, full Postal Address and Postcode: Telephone: STATE THE NAME OF YOUR LOCAL AUTHORITY THAT YOUR BUSINESS, OR YOUR CATERING COMPANY S BUSINESS, IS REGISTERED WITH:

2 SECTION 2: FOOD SAFETY MANAGEMENT SYSTEMS & LICENSE CHECK What are you providing on the stand? (tick ) Food: Alcohol: Non-alcoholic drinks: Brief description of food or drink on your stand, whether for sale, sampling or hospitality: NB: Is it lower risk items ie: crisps, nuts, pre-packed and sealed jars, packets etc, or is it higher risk items such as pies, pasties, ice cream, cooked and raw meats, etc? What hand washing and utensil washing facilities will be available for use on your stand? Describe hot water source, designated sinks, TEAL, antibacterial solutions / wipes etc: Will LPG (propane, butane) be on your stand? Yes No How many cylinders will you have? ** NB: Only one day s supply of LPG may be kept on your stand at any one time. Cylinders must NOT be connected or disconnected during the show s Open Hours whilst the public are onsite if you do then permission to use LPG may be withdrawn. If you need to store LPG onsite, then a proper lockable, signed LPG STORE must be used - but only with written permission in advance from the Organisers ** What type of food safety management system do you have in place? (tick ) SFBB: Cook Safe: HACCP: Other (specify): Date of last food safety review: What is your (or your Catering Company s) Food Hygiene Rating? (tick ) ** NB: FOOD EXHIBITORS SHOULD NOT HAVE A LOWER HYGIENE RATING THAN 4 AT THE GAME FAIR ** What was the date of your (or your Catering Company s) last food hygiene inspection? If you (or your Catering Company s) does not have a Food Hygiene Rating, why is this? Exhibitors with food / drink on their stand must submit the following food safety documents to us via at: healthandsafety@thegamefair.org by 25 th MAY 2018 please. NB: EXHIBITORS DO NOT NEED TO APPLY FOR A TEN LICENSE (Temporary Event Notice) AS THE ORGANISERS HOLD THE LICENSE FOR RAGLEY HALL Please submit: i. A copy of their Food Hygiene Rating certificate: ii. A copy of their Alcohol License (if applicable): iii. A specific Risk Assessment for food safety: iv. Copies of your relevant staff s valid Food Safety certificates: v. A copy of their ID (eg: driving license) proving their name (in iv.) above: tick vi. vii. A copy of your 5M PL insurance certificate: If you are a mobile caterer and registered with NCASS (National Caterers Association) please submit a copy of your NCASS certificate:

3 SECTION 3: HACCP QUESTIONNAIRE FOR FOOD EXHIBITORS This forms part of your LEGAL REQUIREMENTS and therefore must be fully and correctly filled out and returned by every Exhibitor undertaking any form of food, drink or alcohol sales and sampling at the show. 1 Will you be selling food on your stand? Please describe fully: 2 Will you be selling drinks on your stand? Please describe fully: 3 Will you be selling alcohol on your stand? If yes please state name of Licensee: 4 Will you be offering food or drink samples on your stand? If yes, please describe: 5 How are you presenting the food and drink samples?

4 6 Are the samples hot or cold? 7 Will you be offering alcohol samples on your stand? 8 Do you intend to be cooking on your stand? 9 Type of cooker / oven to be used; state gas or electric: 10 How and where is the food or drink prepared? 11 How and where is the food or drink stored for the show? 12 How and where is the food or drink cooked for the show? 13 Arrangements for Allergy Advice: 14 Temperature of cold food: 15 Temperature of hot food: 16 Hot-hold food temperature: 17 Arrangements for cooling food: 18 Arrangements for re-heating: 19 Arrangements for drinking water (WRAS): PLEASE NOTE THAT DELIVERY HOSES AND CONTAINERS FOR DRINKING WATER MUST BE WRAS APPROVED WHITE HOSE TRANSLUCENT HOSES ARE NOT PERMITTED. 20 Arrangements for waste water (WRAS): PLEASE NOTE THAT CONTAINERS MUST BE A DIFFERENT COLOUR TO DRINKING WATER AND WHITE HOSE MUST NOT BE USED. 21 Arrangements for washing up: 22 Arrangements for removal/disposal of waste foodstuff: 23 Are you the Food Provider? 24 If not, please state Company Name and contact details of your Food Provider(s): 25 Please provide the full contact details of the person responsible for Health and Safety of your Food Provider(s):

5 SECTION 4: HACCP CHECKLIST - FOR EXHIBITORS USE ONSITE This forms part of your LEGAL REQUIREMENTS and must be fully and correctly filled out by the Responsible Person from Exhibitors undertaking any form of food, drink or alcohol sales and or sampling at the show. Exhibiting Company: Show Name: Date today: Person responsible: Mobile No. onsite: Office Tel: 1. High risk food products (meat, fish, dairy etc) Yes / No / NA 4. Personal hygiene: Yes / No / NA 1.1 Products kept chilled during transport <5 C 4.1 Clean protective clothing being worn? 1.2 Products kept chilled onsite <5 C 4.2 Regular hand washing taking place in separate sink? 1.3 Core cooking temperatures reach >75 C min for at least 2mins? Reheated food >80 C (>82 C Scotland) 1.4 Hot hold food held at >63 C or above and checked and recorded on a regular basis? 4.3 Gloves changed regularly between tasks? 4.4 Hair and nails clean? 1.5 Fridge & fridge temperature records available? 4.5 Measures taken to reduce hair contamination? 1.6 Cooking temperature records available? 4.6 Hairclips and jewellery removed? 1.7 Bulk food chilling records available (for food to be reheated)? 4.7 Hot & cold water for hand washing available, in a sink or area separate from washing utensils? 1.8 Colour coded chopping boards available? 4.8 Sanitising soap available? 1.9 Raw food separated from cooked food? 4.9 Hand dryer or hand towels available? 1.10 Nb: LPG is not allowed at this Venue Cuts and grazes covered 1.11 Deep fat fryers must have thermostat cutout: 200 C 4.11 Staff illness policy in place? (48hrs rule) 2. Storage of food products: Yes / No / NA 5. Other site safety measures: Yes / No / NA 2.1 All food covered or wrapped? 5.1 PAT testing documents available? 2.2 All food stored away from direct sunlight? 5.2 CORGI (Gas Safe) documents available? 2.3 No food products stored directly on floor? (min 18 ) 5.3 First Aid kit available? c/w BLUE waterproof plasters 2.4 No equipment stored directly on floor? 5.4 Food Hygiene Certificates available? 2.5 Raw and ready to eat products stored separately? 5.5 Fire Blanket readily available? 2.6 Glass containers segregated and stored at low level? 5.6 Fire extinguishers: Available and correct types? NB: Wet Chemical fire extinguisher needed if deep fat frying. 2.7 Glass policy adhered to in the event of breakages? 5.7 Fire Exits: Unblocked, correctly signed, doors open freely, route to them free of trip hazards? hr power ordered and provided? 5.8 Smoke alarms: suitable and working? 2.9 Ovens & Cookers in a clean and tidy condition. Are rubber seals working and unbroken? 2.10 Fridges & freezers in a clean and tidy condition. Are rubber seals working and unbroken? 5.9 Emergency Procedures: known & displayed? 5.10 COSHH: Are all chemicals stored in secure & correctly labelled containers, out of reach of minors? 2.11 Frozen food must be kept at <18 C or below 5.11 Signs: AGEcheck; Nut Allergy; Drunks & drugs Policy? 3. Surfaces and Equipment: Yes / No / NA 6. Vermin & Waste Disposal: Yes / No / NA 3.1 Surfaces & equipment cleaned regularly with sanitiser? 6.1 Food waste correctly stored? 3.2. Equipment stored cleanly? 6.2 Food waste correctly disposed of? 3.3 Food probe available? 6.3 Waste bins available? 3.4 Food probe wipes available? 6.4 Waste water & other liquids correctly disposed of? 3.5 Gloves available if used (preferably powder free)? 6.5 Broken glass disposed of correctly? 3.6 Floor covering suitable? Non-slip, easy to clean? 6.6 Waste oils & fats correctly disposed of by Exhibitor? 3.7 Floor cleaned regularly? 6.7 Fly killer in place? (Fly sprays not allowed) 3.8 Air extraction suitable? 6.8 Rat traps and vermin policy in place? 3.9 Dishwasher/separate utensils sink available? >70 C 6.9 No Smoking signs displayed and obeyed? Notes / Comments: NOTE THE NEW WRAS REQUIREMENTS FOR DRINKING WATER / WASTE WATER PIPES & CONTAINERS

6 SECTION 5: COOKING TEMPERATURE CHART - FOR EXHIBITORS USE ONSITE Oven / Cooker Equipment Reference Number(s): USE ONE SHEET PER PIECE OF EQUIPMENT Exhibiting Company: Person responsible: Mobile No. onsite: Show: Office Tel: Date: Product: Cooked Temperature: Comments / Action: Checked by (initial):

7 SECTION 6: CHILLING TEMPERATURE CHART - FOR EXHIBITORS USE ONSITE Fridge / Freezer Equipment Reference Number(s): USE ONE SHEET PER PIECE OF EQUIPMENT Exhibiting Company: Person responsible: Show: Mobile No. onsite: Office tel: Date: Product: Start Temperature: Time: End temperature: Time: Comments / Action: Checked by (initial):