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Food safety management procedures Guests choose a restaurant because they trust and believe that the establishment shall always fulfill their demands and expectations both the expressed and unexpressed expectations. They trust that the food cooked in the restaurant is safe to eat and will not make them sick after eating. Providing customers with safe food is not only important for the success of a business but also mandatory by law. A Food safety Management Program which is intended to prevent food poisoning by following safe food preparation practices; this involves taking measures necessary to ensure the safety and wholesomeness of food during purchasing, receiving, storing, cooking, transporting, reheating and service. A Food safety Management Program is a program developed to control food safety problems and ensure that the food served is safe to eat. It is based upon the principles of HACCP. It involves looking at the food preparation and service operation step by step from the selection of ingredients right through to the service of the food to the customer. By carefully analyzing each step of the food preparation and service operation anything that may affect the safety of the food is identified and controlled. Food safety Management Program helps in ensuring that food is safe at all times and the risk of food poisoning is minimized / prevented Why is Food safety Management Program important? The following are the costs resulting from food poisoning: • Closure of food premises by local authority. • Loss of business due to negative publicity or from guests due to poor standards, food poisoning outbreaks and even deaths. The reputation of the establishment is tarnished. • Fines and costs of legal action taken because of not following hygiene legislations or because of sale of food that is unsafe for consumption. Court cases and law suits taken by food poisoning sufferers or those aggrieved by injury from foreign bodies in food. • Low employee morale and high staff turnover, as the working conditions are of poor standards. • Guest’s complaints in regards to food will increase. • Loss of food, food shall have to be thrown out as it has become unsafe for consumption, thereby increasing costs and reducing profitability. • Employees will loose their jobs because of closure of the business or because they have become long term carriers of food poisoning organisms especially salmonella. The benefits of Food safety Management Program are as follows: • Delighted guests. • Enhanced reputation as an establishment where food is produced in a hygienic environment and is safe for consumption. • Increase in business. • Compliance with food safety regulations. • Less food wastage and increased shelf life, thereby reduction in food costs and increase in profitability. • Higher employee morale as they know that they are working in a clean, safe and hygienic environment. Food safety is very important as stated above. It is a crime punishable by Law to serve food that is unfit for consumption. FOOD SAFETY AND THE LAW: The constant increase in government regulations has made food safety a critical issue for every organization, and a vital responsibility of management. Widespread media attention has also increased public awareness of food crises and scares, public concern over the effects of major food safety, product recall and food poisoning. Assuring food safety throughout the chain minimizes the risk of contaminated food entering a establishment. The requirements of food safety legislation are increasingly directed at the implementation of the principles of Hazard Analysis and Critical Control Points (HACCP) within food manufacturing establishments. To comply with food safety requirements it is important to incorporate a system that identifies the food safety hazards and the important controls associated with menu items, the training of food handlers, and the regular audits carried out that will assess current performance as well as identify training needs and corrective actions to be taken.
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Food Safety Assignment.
e. In addition to publicly funded messes. instructed and/or trained in food hygiene matters commensurate with their work activity. Selling food that does not comply with food safety requirements.g.g. through contamination with food poisoning organisms) or which is unfit for human consumption. or both. maintenance and cleanliness requirements. These regulations contain national provisions relating to the temperature control of food. maintained and reviewed.In the UK. Premises where food is prepared must comply with a series of structural.000 or 6 months imprisonment. The FSA applies to any catering establishment. The definition of selling food includes food that is offered. These regulations detail measures required to protect purchasers and consumers from false or misleading information when purchasing food. The Food Safety Act (1990) (FSA) Act incorporates most of the previous Food Safety Regulations. 0104. FOOD SAFETY (TEMPERATURE CONTROL) REGULATIONS 1995 0106. and storage conditions or conditions of use: Johann D’souza Page 2 of 15 Food Safety Assignment. gastrointestinal infection. Infected lesions of skin. Food handlers must inform their line manager if they or any member of their household are suffering from. Hazard Analysis. eyes. ears and mouth that may directly or indirectly contaminate food with pathogenic micro-organisms are also to be reported. There are a number of offences under the Act: a. or suspect that they may be suffering from. The Commanding Officer (CO) is also to appoint an officer to oversee non-public catering facilities. Rendering food injurious to health. FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995 0105. d. Food Safety (General Food Hygiene) Regulations 1995. It is ‘enabling’ legislation. b. b. advertised by and / or in possession of and is in the food business. advertising or presenting food. processing. and ensure that adequate safety procedures are identified. which. A manager of a food business shall identify any step in the activities of the food business that is critical to ensuring food safety. Structure. 0102. It has enabled subsequent regulations to be introduced. It introduced a number of features for the enforcement of food hygiene and Enabled subsequent regulations to be introduced. These are designed to protect food from physical contamination. Food Premises (Registrations) Regulations 1991. modifications of existing regulations and the adoption of European Law. Penalties under the Act vary according to the precise nature of the offence. processing. e. allowing for the making of new regulations. 0103. The maximum on summary conviction is a fine of up to £20. non-public bars and welfare outlets will also be included in the registration process. Infected Food Handlers. Appropriate exclusion procedures are to be taken pending medical advice. . There is a general requirement that any operation involving the preparation. Food premises must be registered under the Act if they store or serve food. FOOD PREMISES (REGISTRATION) REGULATIONS 1991 0107. They detail key requirements in the following areas: a. displayed. Hygiene. Vehicles used to transport food around unit sites also have to be registered. The two most important provisions from the food hygiene viewpoint are those relating to indication of durability. c. All food handlers must be supervised.g. implemented. The FSA (1990) is the overarching food safety legislation in England. Precautions taken to ensure the prevention of food poisoning i. permit good food hygiene practices and prevent external sources of contamination such as pests. Selling food that is not of the nature. c. This is food that has been rendered injurious to health (e. is ‘an establishment where food is prepared on the premises for delivery to the ultimate consumer and is ready for consumption without further preparation’. Due Diligence apply in all circumstances. Training. FOOD LABELLING REGULATIONS 1996 0109. They detail limits for holding hot and cold food at temperatures designed to reduce the risk of bacteriological activity which may give rise to food poisoning.e. Wales and Scotland. This procedure is designed to ensure compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995. storage or handling of food is undertaken. The Food Safety (General Food Hygiene) Regulations 1995 apply to any premises Where in the preparation. d. e. 0108. substance or quality demanded by the purchaser. any infection that may be transmitted through food. by definition. Falsely describing. Food Safety (Temperature Control) Regulations 1995 and Food Labeling Regulations1996. storage or handling of food is carried out in a hygienic way.
While the making of legislation in the UK is the function of central government. is the responsibility of the Agency itself. The defendant has to prove that due diligence has been exercised and this is where the importance of keeping records is crucial. The Food Standards Agency (FSA) is an independent Government Department and is an enforcement authority in its own right. 0111. (2) “Best Before” Date. it is carried out by central Government or its enforcement agencies. Central government role Where food law enforcement does not rest with local authorities. It is also responsible for enforcement support. food bearing an expired “use by” date and for anyone other than the person originally responsible for applying the date mark to change it. More information about the MHS can be found at the link below. (3) Documentation of any corrective action taken. Foods that are microbiologically perishable and may pose a risk to health must bear a “Use By” date. financial. Who is responsible for enforcement? Responsibility for enforcement is shared between central and local government bodies.g. . b. or have in possession for sale. Most pre-packed foods must be date marked. Areas of consideration will include: (1) Food Safety Policy in accordance with Food Policy Statement. This is the more stringent of the two indicators of durability. A key concept of the FSA is that of ‘Due Diligence’. (5) Records kept up to date at all times and available for inspection by local authority enforcement officers. (3) Staff training programmes.700 licensed premises in the UK producing meat for sale for human consumption. About food law enforcement in the UK. In effect. Inspection of the meat industry is essential to protect public health and promote consumer confidence. Indication of Durability. Where particular storage conditions are required to maintain specific properties of food. including prosecutions and investigations. The enforcement of regulations on food standards is primarily the responsibility of local authorities. advice and audit of enforcement activity with respect to local authority food safety and standards controls. and more specifically Environmental Health Officers (EHOs) and Trading Standards Officers (TSOs). exercising due diligence. which concerns day-to-day operation of the system. ‘To take all reasonable precautions’ means that a system is in place to prevent an offence from occurring. (4) Documentation of supervisory checks. These instructions must be stated on the label. This is essentially a defense in the event of prosecution and requires evidence that the person charged took all reasonable precautions and exercised all due diligence to avoid committing the offence.g. it enables an enforcement authority to “by-pass” an immediate offender and prosecutes the real offender. (2) Hazard Analysis systems. Storage Conditions or Conditions of Use. Scotland and Wales. cooking and service. Such premises include slaughterhouses. Formal enforcement. and through the Department of Agriculture and Rural Development (DARD) Veterinary Service in Northern Ireland. A court of law would usually require documented evidence that procedures were carried out at a relevant time and by an appropriate person. dedicated transportation vehicles. (4) Available resources. The FSA. acting through its executive agency the Meat Hygiene Service (MHS) in England. (b) Secondly.g. Johann D’souza Page 3 of 15 Food Safety Assignment. is the enforcement authority in respect of around 1. It is to be noted that it is an offence to sell. technical. The usual requirements include details of the following: (1) Cleaning schedules. cutting plants and cold stores. and monitoring of freezers and refrigerators. A “Best Before” date relates to the quality of food rather than safety. e. which indicates the period for which it might be expected to retain its specific properties if stored correctly. “keep refrigerated” or “keep frozen”. In practice. the due diligence defense will consist of two stages: a. the enforcement of food law is primarily (but not solely) the responsibility of the 499 local authorities in the UK. DUE DILIGENCE 0110.a. staffing. The majority of foods have a “best before” date. (2) Temperature monitoring e. There are two types of date mark: (1) “Use By” Date. e. temperature at time of receipt.
Administrative order no 20 of 1992 issued on the 3rd of February 1992. Annexes: DM Memo on Health Cards.The Agency aims to ensure that EU wine regulations are enforced in the UK. grading system and memo’s from Dubai Municipality which provides more insight. Dubai municipality’s legislations give details on every aspect that of the food chain and what is expected from the Hotel. imported. A score of 90 and below up to 70 means an inspection every month. . packaging and distribution centers. DM Excel spreadsheet on Inspection checklist for grading. Local Order No (11) of 2003. graded. exported. including wholesalers. EMI works throughout England and Wales. Non conformance to the Dubai Municipality’s directive results in warning and fines.the Pesticides Safety Directorate (PSD) and the Veterinary Medicines Directorate (VMD) .e. Please find attatched the Annexes i. which is the responsibility of Animal Health (an executive agency of Defra). packaged. More information about wine standards can be found at the link below. ****************************************************************************************** Johann D’souza Page 4 of 15 Food Safety Assignment. DM Violation and Fines sheet. warehouses and vineyards. and also act as the enforcement agencies for these areas.e. Food and Rural Affairs (Defra) has two executive agencies . Please find below the checklist that is used by the inspectors for fining establishments not complying. DM Memo on visitors in food establishments. this establishment shall receive a “C” Grade Dubai Municipal Food Control Inspectors are authorized to fine establishments not complying with the legislations. A score of below 70 up to 60 means an inspection every week.Catering establishments here in Dubai are governed by the Food Hygiene Regulations of 1992 i. New Hotels are allowed a maximum of 6 months to get their hotels HACCP Certified.which carry out European Union (EU) surveillance programs for residues. Attached at the end of this document are The violation sheet of Dubai Municipality. bought or sold. Inspectors within Defra enforce areas such as marketing and horticulture. at all but the retail level. wherever eggs are produced. The Egg Marketing Inspectorate (EMI) is an Inspectorate within Defra responsible for checking standards in egg production. Dubai Municipalities directive for implementation of HACCP: All Hotels in Dubai have been given a deadline to implement HACCP in their operations by the end of the year and need to be certified by a third party auditor who has been approved by the municipality. They use the points systems 90 points and above ensure that the establishment secures “A” grade this means that the food premises shall be inspected once every 3 months. Dubai Municipality Grading System to rate food preparation & Fines imposed to food preparation premises not complying with the law Dubai Municipal Food Control Inspectors grade food preparation establishment by using the following criteria. B and C . DM Memo on transport of food stuffs in Dubai. This establishment shall receive a “B” Grade. There are also separate arrangements for dairy hygiene enforcement. Scotland and Northern Ireland have their own Inspectors. The Department for Environment. Our enforcement responsibilities apply to all premises and traders within the production and marketing chain. They use the grading system based on points to grade food establishments A.
DESINING ANF IMPLEMETATION OF A FOOD SAFETY MANAGEMENT SYSTEM: Step 1: Planning Top Management should first select and hire a Food Hygiene Officer to implement and manage the food safety system. and will be assessed on a continual basis: 1. Johann D’souza Page 5 of 15 Food Safety Assignment. 5. Minimum of 90% to be scored in both internal and third party food safety audits 7. Initially. likely hazards to be considered. Available resources 5. The following have been taken into consideration while setting the objectives: 1. overlook and monitor HACCP. with a team leader to lead in designing and implementing HACCP. each unit will have a reduced exposure to business risks arising from food contamination scares. Customer requirements and expectations 3. use and purpose of food safety in the establishment. 2. The management will also ensure that the policy is implemented. Food safety policy 2. Staff will need to be made aware of any changes that may result from its introduction can be kept up to date. Maximum of 20 food-safety related customer complaints per year 3. All food handlers will be competent by three months of their employment 6. Depending on the size of the business assemble staff into a small team. and by being posted in front of the staff cafeteria. complex food cook process and No Cook Food step operations. as well as any mutually agreed food safety requirements of customers. The team should have a good knowledge of the business. and adequate of suitable materials and equipment. 100% compliance to relevant legal requirements. The food safety policy shall be communicated to all staff during the employee orientation training. the team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP system. The food safety management system should be based on HACCP and should also take into consideration local legislations. Describe the product(s) and the intended use by consumers and then depending on the size of the business draw up a flow diagram to show each step of the operation. maintained and reviewed for continued suitability. . In doing so. Statutory and regulatory requirement. It lists the steps typical in most catering operations. How to develop a Food Safety Management System: The following are the Steps to be taken developing the system. adverse publicity or brand damage. Food Safety Program is suitable for same day service. Safe working environment. The management should have defined objectives to support the food safety policy and which would also provide a measure of the suitability and effectiveness of the management system in place. 4. the implementation of which will provide each of the catering operations are adhering to good working practices. and on the causes of food poisoning. The food hygiene officer could be assisted with an external Food Safety HACCP Consultant to ensure the HACCP implementation and certification of the establishment. It also gives advice on the identification of other critical control points. and on practical monitoring procedures. 8. outlines the controls which apply generally to most catering operations and advises on when and how these should be applied. Top Management along with the Food Hygiene Officer and HACCP Consultant must formulate a Food Safety Management policy and formulate a team to implement. Walk through the operation to confirm that the diagram is correct and check that it covers all the foods your business produces. guidelines and policies assuring that the food they serve is safe and of good quality.PART 2 – Role of Management: Management needs to formulate a Food Safety Policy detailing the scope. The objectives include the following. THE FOLLOWING STEPS NEED TO BE FOLLOWED IN PLANNING. Maximum of 5 equipment or machinery breakdowns in food areas per month. Thus the food safety program. Maximum of 5 food items rejected at receiving per month for food safety related issues. Product and process requirements 4. No major non-conformances identified in HACCP audits. changing rooms and staff notice boards. which is supported by measurable objectives and appropriate to the role of the organization in the food chain. FOOD SAFETY POLICY Management should define and document a food safety policy. The policy takes into consideration the organization’s conformance with both statutory and regulatory requirements.
However. DESIGNATION: FACILITIES MANAGER • Update on status on policies related to Engineering Division (Implementation. Executive House Keeper. or initiate and record actions are defined in the job descriptions.The planning of the Food Safety Management Systems has been carried out over several stages. the planning. Purchasing Manager. The members of the team should be able to identify hazards.EXECUTIVE CHEF • To ensure that food being cooked is cooked safely according to the food safety regulations. shall have the responsibility and authority to: 1. irrespective of other responsibilities. training & follow up). DESIGNATION: PURCHASING MANAGER • Report and share with team members on visitation to supplier’s premises. 3. The overall responsibility of ensuring safe food lies with the General Manager. The following would be members of the Food Hygiene Management Team: General Manager. as well as in the Prerequisite. tank cleaning and equipment calibration. 2. The Executive Chef will be acting as the Food Safety team leader. report to the organization’s top management on the effectiveness and suitability of the food safety management system. • Update team with planned Preventive Maintenance for coming weeks. DESIGNATION: . • Update status on policies relating to the Food Preparation (Implementation. RESPONSIBILITY AND AUTHORITY The top management has defined and communicated the responsibilities and authorities of relevant personnel involved in managing of the food safety management system so as to ensure the effective operation and maintenance of the system. detailed and specific responsibilities and authorities of personnel that have been assigned the responsibility and/or authority to report problems. namely: • Designing of the Food Safety Management Systems procedures and policies. • Development of the Food Safety Management Systems Manual that to ensure consistency in quality and achievement of food safety standard. Whenever changes to the products or processes are made. and to ensure continual improvement of the processes. HACCP and Food Safety Management Systems manuals. Names of approved suppliers etc. The responsibilities and authorities of relevant personnel involved in managing of the food safety management system will be communicated upon employment. implemented. and liaison with external parties on matters relating to the food safety management system In the absence of The Food Hygiene Officer. FOOD SAFETY TEAM LEADER & FOOD SAFETY TEAM MEMBERS: The Food Hygiene Officer has been appointed by the top management as the food safety team leader who. Food and Beverage Cost Controller. ensure that the food safety management system is established. Training Manager & Human Resources Manager. • Provide feedback on water testing. and reinforced during successive training sessions. manage a food safety team and organize its work. Step 2: Food Safety Program Team Depending on the size of the operation. as well as a complete view of each step of the catering operation under consideration. . • Development of the HACCP system that takes into consideration the various products and processes as per Codex Alimentarius. development and implementation of the system should be undertaken by a team. so an understanding of food hygiene is required. Store Supervisor. • Development of operational prerequisites specific to the operations. ensure relevant training and education of the food safety team members. the plans shall be reviewed by the top management so as to ensure that the integrity of the food safety management system is maintained. Roles and Responsibilities should be given to the members to ensure that implementation of the Food Safety Management Systems has been successfully integrated in the Hotels culture. Executive Chef. control measures and critical control points confidently. training & follow up). Food and Beverage Manager. • Report on Supplier quality Assurance program. Director of Engineering. Food Hygiene Officer. maintained and updated 4. Johann D’souza Page 6 of 15 Food Safety Assignment.
detergent in milk (chemical hazard) or glass in breakfast cereals (Physical Hazard).DESIGNATION: . Johann D’souza Page 7 of 15 Food Safety Assignment. Salmonella specifies in a chicken burger (Biological Hazard). Restaurant Cleanliness. • Share with team on the consistency of training and hours clocked by individual department in relation to food hygiene. Guest complaints in regards to food illness. • Update on Large Function challenges in regards to food safety.g. STEP 3: HAZARD ANALYSIS AND RISK ASSESSMENT. The control measure may be having purchasing specifications which asks for temperature controlled deliveries (which can then be checked or monitored). Hazards may be biological.FOOD & BEVERAGE MANAGER. In most cases this will mean that the first step will be to look at the purchase of ingredients or other foods used in the business and carry out the following tasks: • Identify hazards. chemical or physical property that may cause an unacceptable public health risk. • Report and share results of Medical Health Spot Check and Food Handlers Hand Swab Test Results carried out by the Hotel Nurse • Report and Share with team on issues of Medical Examination being conducted for staff who have returned from Vacation.g. in the preparation or cooking of the food. • Report and share with team status of Dubai Municipality Health Cards for Food Handlers.HUMAN RESOURCES MANAGER • Report and share with team on issues of Medical Facilities & First Aid.EXECUTIVE HOUSEKEEPER. when looking at purchasing: The hazard may be the multiplication of food poisoning bacteria in foods because the temperature is too high. • Update on status on policies related to F&B Division (Implementation. DESIGNATION: . chemical or physical e. this does not mean that good hygiene standards should not be maintained throughout all steps in the catering operation. The critical control point is the step in the preparation of the food which has to be carried out correctly to ensure that a hazard is eliminated or reduced to a safe level. Expiry Items.g. Summary of Items rejected etc at receiving area. Some hazards do not need to be eliminated when they occur as they may be controlled later. e. Food Borne Illness if any. Make sure that control measures are actually feasible in the business / kitchen where they are to be operated. In this case they can be dealt with at the step. training & follow up). Control measures may be very simple. However. DESIGNATION: . • Identify control measures • Determine critical control points (CCP’s) • Implement the system for the purchase part of the operation before moving onto the next step. Bar Hygiene and Dishwashing cleanliness.COST CONTROLLER & STORES SUPERVISOR • Update on status on policies related to Receiving & Stores Department. and treatment date by Pest operator. • Update team on Pest situation. DESIGNATION (S): . . • Update team with data collection report spot check conducted on suppliers’ truck. Supplier concerns. Step 3a: List ALL HAZARDS List the hazards associated with food at the first step of the operation. Bait maps. • Update team on cleaning & sanitation of Loading Dock. List the measures which can be used to eliminate or reduce to safe levels the identified hazards. • Share with team on overall staffs grooming standard. e. or they may not be used. Hazard means a biological. This may require help from professional food safety consultants. The potential to cause harms. Food and Beverage Public Area Cleanliness status directly related to Food Hygiene and Food Safety. Step 3c: Critical Control Points Critical Control Points (CCP’s) should be identified. for instance the contamination of food with food poisoning bacteria or other micro-organisms or their toxins (poisons which they produce) foreign bodies chemical contaminants Step 3B: IDENTIFY CONTROL MEASURES. A number of things may constitute a food hazard.
(2) Question: Can the hazard be eliminated or reduced to acceptable levels at all. delivery personnel personal hygiene checks. Different ingredients or changes to be preparation / cooking method may need to be considered so that the food is safe when served to the consumer. Growth of pathogens. Hot foods – serve high risk foods quickly. non chilled / low risk items and separate for ready to eat products. Storage Growth of food poisoning bacteria. Control. Toxin production.g. at this step or any step? If the answer is ‘no’. Specify temperatures required at delivery. Separate cooked and raw foods. Prepare with clean equipment. HOW TO DETERMINE CRITICAL CONTROL POINTS The following questions can be used to help to determine critical control points at each step: (1) Question: Is it necessary to control the hazard at this step. High risk foods stored at safe temperatures. STEP Purchase HAZARD High risk foods contaminated with food poisoning bacteria or toxins. used for high risk foods only. Sear the outside of other meats (e. Frozen items stored at -18Deg C and dry foods stored at below 22 Deg C and less than 60% Humidity. Cook rolled joints. Cool foods quickly as possible. Cold service – serve high risk foods as soon as possible after removing from chiller. place stews. Survival of pathogenic bacteria. Receipt Visual / sensory checks. Supplier quality assurance program. Toxin production Contamination with pathogenic bacteria. Survival of pathogenic bacteria. toxins on high risk foods. Johann D’souza Page 8 of 15 Food Safety Assignment. Keep items below 5 Deg C. Contamination of high risk foods. burgers to at least 75°C in the thickest part. Store wrapped. Limited exposure to ambient temps. then that step is the Critical Control Point.g. Transportation vehicle checks. Chilled products storage below 5 deg C. Chilled storage Service Temp. Temperature checks. Do not leave out at room temps cool unless cooling period is short (e. * Therefore in this case the purchase and preparation step is not a Critical Control Point.Blast chill products to below 4 Deg C from 90 Deg C within 90 Minutes. Contamination.g. Growth of pathogenic bacteria. chicken and reformed meats e. consideration should be given to whether the food is served at all. or will a subsequent step reduces or eliminate the hazard? For example: At the purchase or preparation step Raw ingredients may contain food poisoning bacteria but the cooking step will. Preparation Cooking Cooling Growth of any surviving spores or pathogens. Rotate stock & use before expiry. They are likely to be other critical control points in a given operation which will need to be considered.The following actions need to be taken at these Critical Control Points. During preparation. High risk foods contaminated with food poisoning bacteria or toxins. Growth of pathogenic bacteria. Wash hands before handling foods. Growth of pathogenic bacteria.g. ACTION Buy from reputable supplier only. Hot holding Reheating Reheat to 82°C. rice etc in shallow tray and cool to chill temperatures quickly). reduce these to safe levels. Stock rotation. Supplier Audits. * If a subsequent step (e. Hot hold food in hot cabinets above 65°C. if carried out correctly. cooking) will control the hazard. Further contamination. . steaks) before cooking). Toxin production. separate weighing scales for frozen & chilled meat products. joints of beef.
throw the food away. procedures and training cover what to do if a critical control point is not achieved. allowing a 2°C tolerance. a target should be set which gives the required control. Train staff as necessary in the basic principles of the Hotel Food Safety Management System approach. Prepare. particularly where a critical control point is identified. . STEP 3E: IMPLEMENTATION AND HOW TO MANAGE THE CHANGE TO FOOD SAFETY PROGRAM? 1.TARGETS AND CRITICAL LIMITS For each CCP. and monitoring procedures for staff to refer to. STEP 4: REPEAT STEP 3 FOR EACH CATERING STEP The manager or the Food Safety Program team can now attend to the next step on the flow chart (e. These should be kept as simple as possible. Procedures and work instructions should include: • What is to be done? • How it is to be done • When it is to be done • Where it is to be done • Who is to do it 4. the same processes (3a to 3f) as before are carried out: • listing hazards Johann D’souza Page 9 of 15 Food Safety Assignment. expiry dates • The measurement of the temperature • checking that all equipment is cleaned before use RECORDING Wherever possible. 5. Ensure that instructions. for example: • On delivery. 3.g. Where manual checks are taken at a critical control point and the manager decides that it is necessary to keep records. print and if necessary copy any record sheets.g. Variations from that level which are considered acceptable before corrective action is taken are the critical limits. Ensure staff understands their responsibilities so that the system can be implemented successfully. it may be necessary to check it to ensure: 1. Important note – control measures may involve taking temperatures using a probe thermometer.) * The target value is 75°C * The critical limit for reheating is 82°C or above. Training should be given so that this is done properly including giving instructions on cleaning the probe between uses. e. For example. 6. Step 3d: Decide how to monitor and. 7. automatic logging devices connected to all chiller and freezer units. Tell staff why checks or measurements need to be taken. The revised system should follow the one that was originally devised with changes being made only after careful consideration. Consider developing working instructions for the controls. and the level of confidence the monitoring procedure gives. in the instruction: Reheat precooked dishes to 75°C or hotter (if the food has reached 73°C the food may be served. and training must be given to staff to ensure that records are completed correctly. if necessary. These should be simple and clear. record that the controls have been applied. STEP 3F: CHECKING THE SYSTEM Once the Hotel Food Hygiene Management System for the first step is in operation. practicality. records should be kept as these will help the manager check that food safety measures are adequate and working. consideration will need to be given to the type of recording sheets needed. Critical Control Points must be monitored. The frequency of monitoring will depend upon the nature of the control. receipt of food). visual check of packaging. Records will also provide useful information if there is a query from the Municipality officials. giving a printed read-out. That it is running as originally planned and / or that the monitoring of CCP’s is satisfactory 2. The type of equipment available to monitor some critical control points may automatically give records. Probes should be accurate and checked frequently. For this next step on the flow chart. 2. Monitoring The methods used should be kept as simple as possible. For example: place food back into the oven and inform the manager immediately.
investments or costs related to food safety. including customer feed-back. • Changing circumstances that can affect food safety. but is not limited to. accidents and withdrawals or recalls. 5. 6. Page 10 of 15 Food Safety . • Emergency situation. as well as customer requirements relating to food safety through. • Resource needs. information on • Follow-up actions from previous management reviews. STEP 5: FULL SYSTEM CHECK The full system will need to be checked to ensure that it is working as was originally intended. Business is driven by revenue management instead cost cutting. The top management should be committed to the development and implementation of the food safety management system and to continually improving its effectiveness. Management must ensure that food safety is supported by the business objectives of the organization by: 1. This will mean ensuring Critical Control Points identified during the development of the system are: • Being applied correctly • Being adequately monitored • Accompanied with adequate work instructions • In addition. Including hygiene as a performance indicator. The top management will ensure that staff at all levels in the company are communicated of the importance of meeting the requirements of this International Standard. Johann D’souza Assignment. the control exercised by Management to ensure that Internal Audits of the policies are undertaken with the correct frequency. as necessary • implementing and checking This process is then repeated until the Food Safety Program is running for all steps of the catering operation. • Incident reports from observations of daily operations. The top management will review the organization’s food safety management system at least once yearly to ensure its continuing suitability. and records review • Analysis of results of verification activities. and • External audits or inspections. • Improvement of the effectiveness of the food safety management system. and • Revisions of the organization’s food safety policy and related objectives. • The data presented from these meetings shall enable top management to relate the information to stated objectives of the food safety management system. adequacy and effectiveness. No compromise is undertaken on any issues that may affect the safety of products. check to ensure that: • The system is understood • That all parts of the system are working compatibly • This can be carried out by the team leader or manager by means of an internal audit. STEP 6: FULL SYSTEM REVIEW / MANAGEMENT REVIEW. 3. the frequency with which the Management / Hygiene Team Members attend these meetings. the food safety team representing the top management will meet at least once monthly to review audit findings.• Identifying control measures • deciding upon critical control points • deciding upon adequate and suitable monitoring and recording procedures. This is judged by the number of Food Hygiene team meetings held. in order to provide continual improvement to the system. • Reviewing results of system-updating activities. • Review of communication activities. Marketing its commitment to food safety when selling and organizing catering events. obtained from customer feedback 2. Budgeting for resources. REVIEW OUTPUT The output from the management review shall include decisions and actions related to the following: • Food safety. This will ensure that the staff will apply the Food Safety Management Systems policies to minimize Food Safety Risk. 4. REVIEW INPUT The input to management review shall include. any statutory and regulatory requirements. However. MANAGEMENT COMMITMENT Management Commitment is essential to the effective food safety system implementation and execution and this must be demonstrated by establishments Food Hygiene Team.
o The audits should cover all food areas and any other areas that are likely to affect the safety of the operations and that of the food. 4. o If the result of the validation shows that one or both of the above elements cannot be confirmed. Hygienic conditions and facilities are evaluated. The evaluation and updating activities will be based on: o Input from communication (external as well as internal). o Any new information regarding hazards or processes that are likely to affect the effectiveness of the HACCP system in place shall also be taken into consideration and the HACCP plan shall be revised accordingly. External 2nd Party Audit by an External company minimum once every 6 months. 9. 3.Management review. Evaluation of individual verification results. the food safety team will evaluate the food safety management system at planned intervals. Hazards to food and safety are determined and controlled. Validation of control measure combinations & Corrective actions and Food safety Program policies are updated. the control measure and/or combinations thereof will be modified and reassessed. The audits shall be scheduled at a frequency deemed necessary for the activities being audited. Quarterly Internal Audit by a Panel of the Hotel’s Food Hygiene Team. To reduce the risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards.e. ensuring control of the identified food safety hazards to obtain end products that meet the defined acceptable levels. Johann D’souza Assignment. 2. The team will then consider whether it is necessary to review the hazard analysis. end product characteristics. The hotel is complying with implementing the regulations of the Dubai Municipality. intensities and/or their combination) and/or changes in the raw materials. Regular Hygiene Team and Top Management meetings. Internal staff notices boards and posters. Monthly Internal Audit by Hotel’s Food Hygiene Team Members. in combination. Hygiene Training and workshops. Establish procedures for the conduct of internal and external hygiene audits. 4. o The results of the audits shall be recorded and brought to the attention of the employees responsible for the area audited. o Modifications may include changes in control measures (i. and methods of distribution and/or intended use of the end product. 2. In order to achieve this. VALIDATION OF CONTROL MEASURE COMBINATIONS The food safety team has planned and implemented the processes needed to validate control measures and/or control measure combinations. Internal Audits & Verification: To ensure that Food Hygiene Program Policies are: 1. manufacturing technologies. Analysis of results of verification activities. Page 11 of 15 Food Safety . the Hotel has validated that: 1. 3. which shall verify the level of hygiene activities and determine the effectiveness of the food safety management system in place. o The following audits shall be conducted: 1.7. Kept up to date and effective by regularly reviewing the hazards and the processes. o Appropriate and timely corrective measures shall be taken to address any non-conformances raised during the audits. process parameters. The selected control measures are capable of achieving the intended control of the food safety hazards for which they are designated. CONTINUAL IMPROVEMENT The top management will ensure that the Hotel continually improves the effectiveness of the food safety management system through the use of: Communication . the established operational prerequisites programs and the HACCP plan. The control measures are effective and capable of. 8. and to verify and improve the food safety management system o Prior to implementation of control measures to be included in operational prerequisites programs and the HACCP plan and after any change therein. Daily Departmental Self Audit. and 2. Internal audit. UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM The top management will ensure that the food safety management system is continually updated.
The chef requires checking that the seafood is alive every 6 hours and notes the temperature of the water in the tanks on the recording form. Output from the analysis of results of verification activities and Output from management review. • Water tests should be carried out and send for laboratory analysis. There are currently 60 Chefs. 25 Stewards. • Calibration of the thermometer displaying the temperature of the tank should be carried out at least once a year. System updating activities will be recorded and reported. The supplier requires sending Health Certificates for the live seafood being delivered along with Certificate of Analysis. Recommendations: • There should be a cleaning and disinfection policy for toaster. Finding: There were no labels for expiry date on Small bottles of Tabasco. ****************************************************************************************** Part 3 Investigation into Food Safety Controls in a Food Business The hotel has 3 restaurants with 3 kitchens where in food is cooked in these kitchens and food and beverage is served in these restaurants. how to clean & disinfect safety precautions and who should clean. as input to the management review. Records of the following need to be maintained by the fish preparation chef of the work carried out by the supplier i. The tanks was owned and maintained by the suppliers. 3.o o Input from other information concerning the suitability. • A fish tank was found in the Fish Preparation Kitchen located in the Main Kitchen (The fish section area is where all the raw fish is cut etc).They need to check the personal hygiene of the driver and the loading helper. in an appropriate manner. They need to check the seafood that it is delivered in a clean and thermo cool box. they were taken out of the tanks cut. cleaned and used for cooking and served. Finding: During the audit it was found that the room service toaster was dirty. The preliminary certification HACCP Audit revealed the following: Audit Findings: 1. cleanliness. Recommendations: • The small miniature bottles of Tabasco do not have on them the date of production and expiry. This would be a Control point in the operations. 2 in Purchasing. The cleaning schedule needs to be updated to include the toaster with details on when to clean. The hotel has a food safety program in place and is undergoing HACCP Certification with the consultancy stage over. They need to check the cleanliness and temperature of the delivery vehicle (Below 8 Deg C for transporting live seafood). water filter cleaning. Whenever there is an order for crabs and lobsters.e. The audit inspection revealed that Hazard analysis was not done for the live Crabs and the Lobsters in the Fish Tank in Fish Preparation Area. PH Checking and Salinity testing. 3 in Receiving and 4 storekeepers. The cleaning schedule was not update to include this machine on the list. HACCP Manual in place and HACCP Implemented. The crabs and lobsters are alive and healthy and there is no awful smell and most importantly that they are not injured or damaged. Recommendations: • Hazard Analysis requires to be done for the live seafood and lobsters. 70 Waiters. Johann D’souza Assignment. Finding: Hazard Analysis has not been done for live Crabs and Lobsters in Fish Tank. The fish tank contained live Crabs and Lobsters. • The receiving staff requires requesting the supplier’s delivery personnel and checking the Health Certificates and Certificate of analysis. adequacy and effectiveness of the food safety management system. 2. • The water tank requires maintenance to be carried out at least once a week by the fish supplier. Page 12 of 15 Food Safety . There was no cleaning and disinfection procedure in the manual for this equipment.
There was no additional thermometer for the receiving clerk. Now this box has on it the date of production and expiry. Finding: The infrared and probe thermometer being used by the receiving clerk was found to be having a 4 Deg C Variance. Since de-boxing is a hygiene policy to prevent pests from entering into a premises that could have been in the cardboard. The small miniature bottles come in a cardboard box which packs 100 bottles in a pack. For items from another box or another batch. such as: • Regular management meetings • Notice boards and posters • Training and workshops • Communication sheets or logbooks Johann D’souza Assignment. The Hot boxes are few and hence it could not be placed immediately. This shall ensure stock rotation and FIFO. • Additional Hot Boxes required to be purchased to ensure that all food that is cooked and to be hot held could be placed in hot boxes immediately. Only through communication the desired levels of cleanliness and sanitization standards shall be achievable. they need to be placed in a separate container with the details of the production and expiry on them. Furthermore. Recommendation: • The HACCP Manual requires to be updated and it should be mentioned that the cleaned and sanitized fruits and vegetables that are placed in the Hotels clean Green Color Coded Fruits and Vegetables Containers require to be wrapped with cling film before being transported out of the vegetable washing room to prevent cross contamination. The Food Hygiene Program policies are aimed at to provide Hotel with the guidance for implementation. Batch by batch the fruits and vegetables are washed and sanitized and then placed in a color coded green hotel containers. • All Equipment calibration of thermometer should be done. This could result in cross contamination as the Cleaned Vegetables were going to the Kitchen without being covered with Cling Film. How Will I communicate the findings to the staff? To be successful and to ensure that the incident is not repeated again. Recommendations: • A second infrared and probe thermometer should be purchased with immediate effect. it is an important tool to implement the Food Hygiene Management System culture. Page 13 of 15 Food Safety . Recommendations: • The HACCP Manual requires to be updated and it should be mentioned that food that is cooked could be kept at ambient temperature for a maximum period of 90 minutes. The organization communicates food safety information with personnel through both informal and formal communication channels. the thermometer should be calibrated according to international standards. Food was kept at ambient temperature ready to be transported to another venue (out of the Hotel). This is huge especially when receiving chilled products. Finding: Temperature of cooked rice in hot holding was 41. The unwashed and dirty vegetables that are received in their polycarbonate containers from the suppliers are placed in a designated area. 6. the organization will require communicating its policies and objectives to all levels of management and staff. These containers pass through the receiving area and the designated area where the dirty unwashed fruits and vegetables are placed. Findings: The Hotel has a vegetable washing and sanitizing room located near the receiving area. 5. • Staff requires training on this procedure and monitored. in Kitchen. This outer box is discarded.This food was kept out for 45 minutes at ambient room temperature and was to be placed in a hot box to be maintained at a temperature of above 65 Deg C and then reheated to a internal temperature of 82 Deg C before service. monitoring and reinforcement of food safety in the day-to-day operation. The HACCP Manual did not state how long food could be kept out at ambient temperature. No Calibration was done of this thermometer. will lead to inefficiency and ineffectiveness in implementing the Food Hygiene Program policies culture. The cold kitchen to which these are being transported too is located on the 4th floor.5 c. Failure to communicate the Hotels Hygiene Program policies. It is recommended that the date of production and expiry from this box is written / mentioned / stuck on the polycarbonate container in which these miniature bottles are transferred to and stored in.• • • 4.
This log book should be filled by the Chefs and the Food and Beverage Restaurant staff where in the rate the cleanliness and sanitization of the various premises and also put in their remarks. supervisory or managerial comments on cleaning and sanitization need to be communicated to employees through briefings and departmental communication books. Hygiene Bulleting Board should be placed in the staff cafeteria. They should have hand held PDA’s where in they could do daily audits on cleanliness. precautions to be taken while using them. This is part of the uniform the stewarding team members. • Pot Wash Station • Dish wash Station. Audit Scores and Audit Reports. provide dates of audits. In this way the persons working in that area also take active interest in ensuring that the stewarding department maintains their area clean and sanitized and this pushes the stewarding department to also clean the premises and is actually a quality improvement tool. 3.• • • • 1. Johann D’souza Assignment. Thus creating awareness on cleanliness and sanitization and the Hotels Official stance on cleanliness. hygienic manner at all given times. Staff to be communicated about this during their 2. Staff Locker Room and Other Prominent Areas where all Food Handlers could read them. auditor names. Area Cleanliness Monitoring Logs: Each and Every Area should have a Area Cleanliness Rating and Comment Log Book. 4. • Cleaning instructions on cleaning Meat Slicers. poor audit results in lower bonus paid to the employees. Stewarding should include a 5 minute training program in their daily shift briefings focusing on various cleaning equipment and how to clean them. safety tips for their usage. Culinary and Food and Beverage service must emphasize on cleanliness and sanitization topics and mention about the standards of cleanliness in their sections. audit scores shall all have a bearing on individual and departmental performance monitors and shall affect bonus paid to them. The guide contains the list of cleaning chemicals used. This record form should be read by the stewarding supervisor daily. Bonus linked to cleanliness results: Audit results. easily washable or should be put in frames which are washable and easy to clean and maintain. Pocket Cleaning Guide: This is a small pocket size booklet that easily fits into ones pockets. Communication meetings between Events. frequency of cleaning. the supervisor on duty must allocate staff and ensure that their area is maintained in a clean. • Chemical Stores Only. • Cleaning Schedule and Checklist. 7. Cleanliness Monitoring & Recording: Cleaning Schedules should be in place in which the stewarding shifts supervisors recording and monitoring all cleaning activities. monitoring and record keeping of the cleanliness. audit findings and emails could be send to all members required to ensure that the cleaning and sanitization programs are functioning smoothly. 5. Culinary. stores. Good Audit results ensure the departmental employees receive the bonus. Employees not meeting the regular set targets on cleanliness will have disciplinary actions taken against them and this could also cost them their jobs due to poor performance and failure to maintain and adhere to the required set standards. Audit results. Briefings: Stewarding. Deep Fat Fryers. The bulleting Board should contain the following information: The minutes of the Hygiene Committee Meeting. Various Equipments are mentioned and standard operating procedures on how to clean them is written given complete information on who is to clean them. what is used to clean them. some examples of posters are as follows: • Clean as You Go. corrective actions taken. Page 14 of 15 Food Safety . this is then automatically recorded in the computer and reports are generated with to do actions for the stewarding supervisors. when it is to be cleaned. • Cleaning Posters showing the Kitchen Layout with Chemicals and Cleaning Equipment Required to be cleaned. Food & Beverage. • Wash your hands. stewarding departments Emails between concerned parties Snapshots sent to all staff by the Communication department Management reviews Cleanliness Posters: The following posters shall be required to be stuck on the walls. 6. Since this computer generated reports and electronically saved they cannot be tampered with and reports for various areas could be viewed by all levels of management who have access to a computer. how to clean . and Ovens. the posters should be laminated stuck with double sided tape. Computer linked PDA’s go a long way in providing corrective actions that are required to be taken to rectify issues. One of the major daily job tasks for the Chief Steward and executive Chef is to walk around the food preparation areas and check the levels of cleanliness. purchasing. • Do Not Mix Cleaning Chemicals.
• Statutory and regulatory requirements. Chemical Trainings. • Management and Hygiene Committee Members need to be trained on: Advance Food Hygiene. 1992. location of equipment. the organization will ensure that the food safety team is informed in a timely manner of changes. • Cleaning and sanitation programmes. Cleaning and Sanitization Trainings. • Production premises. Staff to be trained on How to use the various tools provided by management for reporting issues relating to non compliances or lapses in cleaning and sanitization. Chemical Trainings. Trainings : Food Handlers to attend the following trainings: • Rank and file grades: Basic Food Hygiene. References: • Dubai Municipality Administrative Order No 20. • Complaints indicating food safety hazards associated due to failures in cleaning and sanitization. How to conduct Internal Audits on Cleaning and Sanitization. HACCP Awareness. • The Food Safety (General Food Hygiene) Regulations 1995 • Food Standards Agency (FSA) website. 8. Cleaning and Sanitization Trainings. Cleaning Chemical and Cleaning Techniques. • Supervisory staff to be trained on: Intermediate Food Hygiene Training HACCP Awareness. • Other conditions that have an impact on food safety. Supervisory Skills. Hotel Food Hygiene Polices Trainings. Hotel Food Hygiene Polices Trainings. surrounding environment. sector and other requirements that the organization observes. Cleaning and Sanitization Trainings. Chemical Trainings. • Knowledge regarding food safety hazards and control measures. including but not limited to the following • Cleaning equipment. • Personnel qualification levels and/or allocation of responsibilities and authorizations. Intermediate HACCP Training. Page 15 of 15 Food Safety .orientation and induction process also during departmental briefings and when they are under going a performance review. • Dubai Municipality HACCP Guidelines & Requirements for Retail operators 2005. Johann D’souza Assignment. Hotel Food Hygiene Polices Trainings In order to maintain the effectiveness of Hotel Food Hygiene Program. • Customer.
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