FOOD SAFETY HACCP CHARTS

Transcription

1 FOOD SAFETY HACCP CHARTS Latest Revision July 2016 Reviewer: H&S Mgr. Next Revision July 2017 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies 1. Introduction 1 2. Use of HACCP Charts Flow Diagram 3 3. HACCP Charts Purchase, Receipt/Delivery, Collect Refrigerated Storage Frozen Storage Ambient Storage Preparation Cooked/Ready to Eat Food Preparation Defrosted Food Cooking Hot Holding Cooling Reheating Service Hot Food Served On-Site Service Cold Food Served On-Site Service Hot Food Served Off-Site Service Cold Food Served Off-Site Hot Takeaway Food Gift Food Blank Chart INTRODUCTION It is the policy of Outcomes First Group that food safety is maintained to the highest standards throughout all Outcomes First Group establishments, and to ensure that all food production and service complies with current food safety regulations. Outcomes First Group has a legal obligation to ensure good food safety are maintained and to ensure that catering activities comply with current food safety legislation, including Regulation (EC) No 852/2004 and the Food Hygiene (England & Wales) Regulations USE OF HACCP CHARTS Hazard Analysis and Critical Control Point (HACCP) charts assist you to recognise the concerns that are important to food safety, what can go wrong and what you must do to prevent it occurring. The information contained in the HACCP Charts is an important part of your HACCP based system. The HACCP Charts are arranged in an accepted way for each process step found in a typical catering business. For example, the first process step will undoubtedly involve the purchase. 1

2 The HACCP Charts in this manual handle only the hazards that emerge at Critical Control Points (CCPs) within the catering process. For example: Refrigerated Delivery of Cooked/Ready-to-eat Food IS a Critical Control Point because if ready-to-eat food is already with dangerous bacteria which could multiply, then no later step will destroy them. However, Refrigerated Delivery of Raw Chicken Still to be Cooked IS NOT a Critical Control Point because although raw chicken may be by dangerous bacteria, the bacteria will normally be destroyed later on by suitable cooking. Note Cooking raw chicken is a Critical Control Point. (Refer to the Introduction Section of this manual for more information on Critical Control Points (CCPs)) Which HACCP charts are appropriate? This manual includes the HACCP charts relevant to the entire group. Dependent upon your type of site, you will need to identify which charts are relevant to you (i.e. a Commercial kitchen or Residential unit). Any charts which are not appropriate to your business can be removed. How to use the HACCP charts 1. Refer to the Flow Diagram in the next sub-section of this manual; this will help you recognise all the process steps in your business. There is a HACCP Chart in this section for each process step. 2. Read the contents of the relevant HACCP Charts, which will specify which Food Safety pertain at each process step. To make this task simpler, Link Boxes have been provided at the bottom of each HACCP Chart specifying the Food Safety pertinent to each process step. For Example, the Link Box on the 'Purchase, Receipt/Delivery, Collect' HACCP Chart contains the following: Food Safety References Training, Cleaning, Temperature Control, Prevention and Stock Control 3. The Food Safety pertinent to 'Purchase, Receipt/Delivery, Collect' are Training, Cleaning, Temperature Control, Prevention and Stock Control. In the Food Safety Section of the manual, you will see that there will be a sub-section for each of these subjects. In each of these sub-sections you will be shown how you accomplish each of these subjects in your business. 4. The HACCP Charts show you the records which are pertinent to your business. These can be found in the Records Section of this manual. 5. Study the Corrective Actions listed in the HACCP Charts for each process step and make sure they are suitable for your business. 6. If you perform a process step in your business not covered in the HACCP Charts, a HACCP Chart template can be found at the end of this section for your use. 2

3 ONCE YOU HAVE READ ALL THE HACCP CHARTS THAT ARE PERTINENT TO YOUR SITE, COMPLETE AND SIGN THE HACCP CHART SECTION OF THE TRAINING RECORD. 2.1 HACCP FLOW DIAGRAM The following page contains the flow diagram relevant to the organisation, whether that is in a commercial kitchen or a residential unit. The diagram highlights the key stages safety required within your business, from the delivery and receipt supplies, through to the final service of prepared meals to residents and customers. Read through the diagram to identify the different stages. All the stages have corresponding (Hazard Analysis and Critical Control Points) HACCP charts, which highlight the associated hazards at that stage, and the necessary controls required to maintain food safety. In the event that your processes change, you must notify your manager, in order to update the flow diagram and incorporate any new HACCP charts and procedures as relevant. 3

4 HACCP CHART FLOW DIAGRAM FOR ALL KITCHENS Purchase, Receipt/Delivery, Collect Storage Preparation Links to HACCP Charts Purchase, 3.1 Receipt/Delivery, Collect Storage Refrigerated 3.2 Frozen 3.3 Ambient 3.4 Preparation Cooked/Ready to eat 3.5 Defrosting 3.6 Cooking 3.7 Hot Holding 3.8 Cooking Cooling 3.9 Reheating 3.10 Hot Holding Reheating Cooling Food Service Hot Food Service 3.11 Cold Food Service 3.12 Hot Food Served 3.13 Off Site Cold Food Served 3.14 Off Site Additional Food Hazards Hot Takeaway Food 3.15 Gift Food 3.16 Hot Food Service Cold Food Service Flow chart courtesy of FSA 4

5 3. HACCP CHARTS 3.1 PURCHASE, RECEIPT/DELIVERY, COLLECT CONTROL MEASURES AND and/or the critical limits are not met? Presence and Growth of Harmful Bacteria Cooked/ready-to-eat foods - where food is either delivered to the premises or collected by the food business Accept deliveries from a reliable supplier at a temperature that will deter the growth of harmful bacteria Food collected must be transported in a way that will guarantee the temperature on arrival will conform to your stated Food Safety Check temperature on delivery Check temperature on arrival Determine if food should be refused or is safe to use Reassess supplier Discard unsafe food Determine collection or ways of transportation Make sure that all food is within its 'use by' date Look at 'use by' dates Refuse food beyond 'use by' date and reassess supplier Follow Temperature Fill in Delivery Record (CAT1)/All-in-one Record (CAT10) Consult your Temperature Control and Stock Control Food Safety Follow Stock Control Food Safety Separate raw and cooked/ ready-to-eat foods Fill in Delivery Record (CAT1)/All-in-one Record (CAT10) Note and oversee separation Refuse food which may be From raw to cooked/ ready-to-eat foods Use safe handling Watch and oversee handling Reassess delivery methods Other Contamination e.g. from vehicle, equipment Follow your Cross Contamination Prevention Food Safety (Delivery/Collection) Ensure delivery/ collection vehicle is clean View cleanliness of delivery vehicle/visual checks and observation of collection procedures Consult your Training and Prevention Food Safety Refuse food which may be Reassess supplier Ensure food is protected Check that food is protected Safety (CAT9/10) Consult your Training, Cleaning and Stock Control Food Safety Food Safety Fill in Delivery Record (CAT1)/All-in-one Record (CAT10) Food Safety References: Training, Cleaning, Temperature Control, Prevention and Stock Control 5

6 3.2 REFRIGERATED STORAGE Growth of Harmful Bacteria Cooked/ready-to-eat foods Store food at a temperature that will deter the growth of harmful bacteria Make sure that all food is within its correct 'use by' date Examine refrigerator/chill temperature Check on 'use by' dates Re-examine temperature and judge if food is safe to use. Discard food if necessary Service Engineer to check/repair equipment Discard food beyond 'use by' dates Fill in Fridge/Freezer Record (CAT2) (CAT2)/All-in-one Consult your Temperature Control and Stock Control Food Safety Food Safety Separate raw and cooked/ready-to-eat foods Watch and oversee separation From raw to cooked/readyto-eat foods Use safe handling Watch and oversee safe handling Other Contamination Follow your Cross Contamination Prevention Food Safety The refrigerator/ chill should be kept clean Watch and oversee cleaning of refrigerator/chill Consult your Training and Prevention Food Safety eg. from equipment Ensure that food is protected Safety (CAT10) Consult your Cleaning and Stock Food Safety Food Safety References: Training, Cleaning, Temperature Control, Prevention and Stock Control 6

7 3.3 FROZEN STORAGE and/or the critical limits are not met? Growth of Harmful Bacteria Cooked/ready-to-eat foods Store food at your stated House Rule temperature to deter the growth of harmful bacteria Check freezer function Recheck temperature and decide if food is safe to use. Discard food if necessary Service Engineer to check/repair equipment Separate raw and cooked/ready-to-eat foods Fill in Fridge/Freezer Record (CAT2) (CAT2) (CAT2)/All-inone Watch and oversee separation Consult Temperature Control Food Safety From raw to cooked/readyto-eat foods Other Contamination Follow your Cross Contamination Prevention Food Safety The freezer must be kept clean Watch and oversee cleaning Consult your Training and Prevention Food Safety eg. from equipment Ensure that food is protected Safety (CAT10) Consult your Cleaning and Stock Food Safety Food Safety References Training, Cleaning, Temperature Control, Prevention and Stock Control 7

8 3.4 AMBIENT STORAGE (storage at room temperature) Contamination Storage areas to be kept clean Watch and oversee cleaning e.g. from packaging, equipment, premises Ensure that food is protected Other Contamination Safety Food Safety Instigate pest control measures (CAT10) Watch and inspect the store for signs of pests Consult your Training, Cleaning and Stock by pests e.g. from pests Watch and inspect food and packaging for signs of pests Get in touch with Pest Control Contractor Stop pests coming into your premises Note the condition of the premises Complete repairs to premises Follow your Pest Control Food Safety Consult your Pest Control and Maintenance Food Safety Follow your Maintenance Food Safety Food Safety References Training, Cleaning, Pest Control, Maintenance and Stock Control 8

9 3.5 PREPARATION COOKED/READY-TO-EAT FOOD (including salad preparation) Growth of Harmful Bacteria Reduce the time food is out of the refrigerator/chill Watch and oversee preparation Judge if the food is safe to use Cooked/ready-to-eat foods Discard unsafe food Separate raw and cooked/ready-to-eat foods Watch and oversee separation Consult your Temperature From raw to cooked/readyto-eat foods Practice safe handling routines Salad ingredients must be washed Watch and observe handling Watch and oversee salad washing Reassess Other Contamination Follow your Cross Contamination Prevention Food Safety Practice good personal hygiene routines Watch and oversee personal hygiene Consult your Training and Prevention Food Safety e.g. from equipment Ensure that equipment and utensils are clean Ensure that equipment and utensils are in good condition Watch and oversee cleaning Check and oversee the condition of equipment and utensils Discard defective equipment/utensils Follow your Personal Hygiene Food Safety Safety Follow your Maintenance Food Safety (CAT9/10) Consult your Personal Hygiene, Cleaning and Maintenance Food Safety Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control, Prevention and Maintenance. 9

10 3.6 PREPARATION - DEFROSTING FOOD Growth of Harmful Bacteria Cooked/ready-to-eat foods Defrost in a refrigerator/chill or cool area which conforms to your stated Food Safety Make sure refrigerator/chill is between your stated limits Watch and oversee the time that the food is at room temperature Alter refrigerator setting and decide if the food is safe to use when defrosted Discard unsafe food Fill in Fridge/Freezer Record (CAT2) (CAT2)/All-in-one Consult your Temperature From raw to cooked/readyto-eat foods Separate raw and cooked/ready-to-eat foods Practice safe handling routines Watch and oversee separation Watch and oversee handling routines Discard cooked/ready-toeat food which may be Other Contamination e.g. from equipment Follow your Cross Contamination Prevention Food Safety Ensure surfaces and equipment are kept clean Deter pests from entering your premises Ensure food is protected Watch and oversee cleaning Check the condition of the premises Consult your Training and Prevention Food Safety Discard cooked/ready-toeat food which may be Complete premises repairs Get in touch with Pest Control Contractor Safety Follow your Pest Control Food Safety (CAT9/10) Consult your Training, Cleaning, Pest Control and Stock Food Safety Food Safety References Training, Cleaning, Temperature Control, Prevention, Pest Control and Stock Control 10

11 3.7 COOKING Survival of Harmful Bacteria Cook the food to a temperature that will annihilate dangerous bacteria Make sure the required cooking temperature is achieved Carry on cooking until your required temperature is achieved See NOTE 1 below OR See NOTE 2 below Contact Service Engineer to check/repair equipment Fill in Hot Temperature Record (CAT3)/All-in-one Consult your Training and Temperature Control Food Safety Food Safety References Training and Temperature Control NOTE 1 - Cooking food until the CORE TEMPERATURE is 75 C or above will make sure that dangerous bacteria are destroyed. NOTE 2 - It may not be realistic to check the core temperature with a thermometer on every occasion food is cooked. Another system of checking may include: Following an established cooking practice (time/temperature formula) and always keeping to the same cooking conditions. (Consult the Temperature of this manual) ADVICE ON EGGS - Eggs can carry dangerous bacteria inside and on their shells. As a result, eggs have to be handled carefully. Caterers cooking for susceptible people are recommended to use pasteurised eggs for all dishes that will be eaten raw or lightly cooked. 11

12 3.8 HOT HOLDING (including buffets) Growth of Harmful Bacteria Cooked/ready-to-eat foods Hot hold food at a temperature that will deter the growth of dangerous bacteria Make sure that stated hot holding temperature is retained (consult your Temperature for help) Ensure food is safe to use Discard food if necessary Contact Service Engineer to check/repair equipment Other Contamination Ensure cleanliness of equipment and utensils Fill in Hot Temperature Record (CAT3)/All-in-one Watch and oversee cleaning Consult your Temperature e.g. from equipment, food handlers and customers Ensure that food is protected where applicable, e.g. sneeze guard, covers Reassess suitability of equipment Safety Food Safety (CAT9/10) Consult your Training, Cleaning and Stock Food Safety References Training, Cleaning, Temperature Control and Stock Control 12

13 3.9 COOLING Growth of Harmful Bacteria/Surviving Spores Cooked/ready-to-eat foods Cool hot food which has just been cooked as rapidly as possible Check and record cooling times and final temperature OR Follow an Established Cooling Practice (TIME/ TEMPERATURE FORMULA) with frequent temperature checks (consult your Temperature Control Food Safety for help) Check if the food is safe to use Discard unsafe food Review cooling procedure Separate raw and cooked/ready-to-eat foods Fill in Hot Temperature Record (CAT3)/All-in-one Watch and oversee separation Consult your Temperature From raw to cooked/ ready-to-eat foods Practice safe handling routines Watch and oversee handling Other Contamination Follow your Cross Contamination Prevention Food Safety Maintain cleanliness of surfaces and equipment Watch and oversee cleaning Consult your Training and Prevention Food Safety e.g. from equipment, pests Deter pests from entering your premises Check the condition of the premises Contact Pest Control Contractor Ensure food is protected Complete premises repairs Safety Follow your Pest Control Food Safety (CAT9/10) Consult your Training, Cleaning, Pest Control and Stock Food Safety Food Safety References: Training, Cleaning, Temperature Control, Prevention, Pest Control and Stock Control 13

14 3.10 REHEATING Survival of Harmful Bacteria Cooked/ready-to-eat foods Reheat food to a temperature that will deter the growth of dangerous bacteria Ensure stated reheating temperature is reached OR Follow an Established Reheating Practice (TIME/ TEMPERATURE FORMULA) with frequent temperature checks (refer to your Temperature Control Food Safety for help) Carry on heating until your stated reheating temperature is achieved Fill in Hot Temperature Record (CAT3)/All-in-one Consult your Training and Temperature Control Food Safety THE FINISHED DISH IS NOT TO BE REHEATED MORE THAN ONCE Food Safety References Training and Temperature Control 14

15 3.11 SERVICE - HOT FOOD SERVED ON SITE TO CUSTOMER Growth of Harmful Bacteria Serve food straightaway Watch and oversee serving Check if the food is safe to use Cooked/ready-to-eat foods Discard unsafe food Other Contamination Practice good personal hygiene procedures Fill in Hot Temperature Record (CAT3)/All-in-one Watch and oversee personal hygiene Consult your Temperature e.g. from equipment, food handlers Ensure equipment and utensils are clean Ensure food is protected Watch and oversee cleaning Follow your Personal Hygiene Food Safety Safety (CAT9/10) Consult your Training, Personal Hygiene, Cleaning and Stock Food Safety Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control and Stock Control 15

16 3.12 SERVICE - COLD FOOD SERVED ON SITE TO CUSTOMER Growth of Harmful Bacteria Serve food at once after preparation Watch and oversee serving Ensure if the food is safe to use Cooked/ready-to-eat foods OR Discard unsafe food Serve food straight from the chilled storage Watch and oversee serving Other Contamination e.g. from equipment, food handlers Practice good personal hygiene routines Ensure equipment and utensils are clean Ensure food is protected Fill in Fridge/freezer Record (CAT2)/All-in-one Watch and oversee personal hygiene Watch and oversee cleaning Consult your Temperature Follow your Personal Hygiene Food Safety Safety Food Safety (CAT9/10) Consult your Training, Personal Hygiene, Cleaning and Stock Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control and Stock Control 16

17 3.13 SERVICE - HOT FOOD SERVED OFF SITE (food served in other locations such as Residential Unit delivery and outside catering) Growth of Harmful Bacteria Cooked/ready-to-eat foods/home delivery/buffet Ensure that food is sent out at appropriate temperature AND Ensure that food arrives on site at appropriate temperature OR Monitor temperature before despatch AND Monitor temperature on arrival OR If the food is below your stated temperature on despatch reheat to appropriate high temperature If the food is below your stated temperature on arrival, ensure food is safe to use Transport food and reheat to an appropriate high temperature OR Make sure your stated reheating temperature is achieved OR If the food is below your stated temperature, reheat to appropriate temperature Transport food and hot hold at appropriate temperature until service Make sure your stated hot holding temperature is retained Check if food is safe to use The above temperatures need to be appropriate to deter the growth of dangerous bacteria. Other Contamination Practice good personal hygiene routines Fill in Hot Food Temperature Record (CAT3)/All-in-one Watch and oversee personal hygiene Consult your Temperature Discard food which may be e.g. from vehicle, equipment, customers Make sure delivery vehicle and contact equipment is kept clean Ensure food is protected Watch and oversee the cleanliness of the vehicle and delivery containers Follow your Personal Hygiene Food Safety Safety Food Safety (CAT9/10) Consult your Training, Personal Hygiene, Cleaning and Stock Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control and Stock Control 17

18 3.14 SERVICE - COLD FOOD SERVED OFF SITE (food served in other locations such as Residential Units and outside catering) Growth of Harmful Bacteria Cooked/ready-to-eat foods Transport and store food until service at an appropriately low temperature which will deter the growth of dangerous bacteria Monitor temperature on arrival/delivery Ensure food is served as soon as possible or refrigerate until required Ensure the food is safe to eat Discard unsafe food Review transportation/delivery arrangements Other Contamination Practice good personal hygiene routines Fill in Fridge/Freezer Record (CAT2)/Cook-Chill Record (CAT4)/All-in-one Record (CAT10) Watch and oversee personal hygiene Consult your Temperature e.g. from vehicle, equipment and customers Make sure delivery vehicle and contact equipment is kept clean Ensure food is protected Watch and oversee cleanliness of delivery vehicle and equipment Follow your Personal Hygiene Food Safety Safety Follow your Weekly Record (CAT9/10) Consult your Training, Personal Hygiene, Cleaning and Stock Food Safety Follow your Weekly Record Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control and Stock Control 18

19 3.15 HOT TAKEAWAY FOOD (Ready-to-eat food purchased from external caterers) and/or the critical limits are not met? Presence/Growth/ Survival of Harmful Bacteria Cooked/ready-to-eat foods/home delivery Ensure that food arrives on site at an appropriate temperature AND Ensure food is eaten within 1.5 hours. Do not reheat food. Monitor temperature on arrival/delivery, identify takeaway meal on record sheets Ensure food is served as soon as possible Ensure the food is safe to eat Discard unsafe food Review transportation/delivery arrangements Fill in Hot Temperature Record (CAT3) /All-in-one Consult your Training and Temperature Control Food Safety Cross Contamination Practice good personal hygiene routines Watch and oversee personal hygiene e.g. from vehicle, equipment, drivers Make sure delivery vehicle and contact equipment is kept clean Ensure food is protected Watch and oversee cleanliness of delivery vehicle and equipment Follow your Personal Hygiene Food Safety Follow your Weekly Record Consult your Training, Personal Hygiene, and Cleaning Safety (CAT9/10) Food Safety References Training, Personal Hygiene, Cleaning, Temperature Control 19

20 3.16 GIFT FOOD (Food provided by friends and family) What should be done if the Presence/Growth/ Survival of Harmful Bacteria Ensure providers agree to safe food agreement. Complete guidance and disclaimer form (See Records). Refuse food if procedures not agreed to. Cook-chill/cookfreeze/Ready-to-eat food All chilled/frozen foods to be delivered chilled/frozen. All high risk foods to be immediately stored within fridge/freezer, upon arrival. Monitor temperature on arrival Examine refrigerator/chill temperature Refuse/discard Discard unsafe food. All food to be within use by dates. High risk food to be stored for no longer than 1 week, chilled or frozen. Check on 'use by' dates Cross Contamination Follow Temperature Follow Gift Food Food Safety Follow Stock Control Food Safety Separate raw and cooked/ ready-to-eat foods Fill in Gift Food Record (CAT15) Note and oversee separation Consult your Gift Food, Temperature Control and Stock Control Food Safety Refuse food which may be From raw to cooked/ ready-to-eat foods Use safe handling Watch and oversee handling Reassess delivery methods Reassess provider agreement Other Contamination e.g. from vehicle, equipment, drivers Follow your Cross Contamination Prevention Food Safety (Delivery) Ensure delivery vehicle is clean Ensure food is protected Fill in Gift Food Record (CAT15) View cleanliness of delivery vehicle/visual checks and observation of collection procedures Check that food is protected Consult your Gift Food and Prevention Food Safety Refuse food which may be Reassess provider agreement Follow your Gift Food Food Safety Fill in Gift Food Record (CAT15) Consult your Gift Food Food Safety Food Safety References Gift Food, Cross contamination prevention, stock control 20

21 3.17 BLANK CHART are not met? Presence/Growth/ Survival of Harmful Bacteria Follow your Fill in Consult your FOOD SAFETY CONTROLS (INDICATE RECORD FORM) FOOD SAFETY CONTROLS Cross Contamination Follow your Fill in Consult your FOOD SAFETY CONTROLS (INDICATE RECORD FORM) FOOD SAFETY CONTROLS Other Contamination Follow your Fill in Consult your FOOD SAFETY CONTROLS (INDICATE RECORD FORM) FOOD SAFETY CONTROLS Food Safety References 21