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Fleet and Environmental Services

Environmental Health Section


Environmental food safety/food hygiene inspection report
Date of issue: 22 April 2013

Barry Douglas Home Bakery
92 Purdie Street
Hamilton
ML3 0NF

Requirements
1. Article 5 (1) of Regulation (EC) No. 852/2004 requires a proprietor of a food business to
implement a food safety management system based on HACCP. This requirement was
introduced in J anuary 2006. What this means in practice is that you must be able to show
what you do to ensure you produce food which is safe to eat, and establish documents and
records to demonstrate that satisfactory controls are in place. You must identify, control and
monitor all steps and activities of your food business that are required to ensure that food is
safe to eat.

The following deficiencies were noted and require your earliest attention;

- You require to ensure that your premises are kept clean, maintained and in good condition.
This can be achieved by implementing a documented cleaning schedule into your food safety
management system. The schedule should detail the following:

- Tasks
- Cleaning/disinfection frequencies
- Cleaning/disinfection methods (including chemical dilutions)
- Specifications available for cleaning/disinfection agent

- Although there were sheets detailing some cleaning tasks within the premises mainly in
relation to the front bakery area and front shop, it was not fully representative of all cleaning
required on a daily and weekly basis. Record must be amended to include all areas of the
premises e.g. including bake house and include details listed above.

- It was apparent from discussions during the inspection that that there was at least one food
handler in the business who has no formal food hygiene training. You must ensure that all
food handlers engaged in your food business are supervised, instructed and trained in food
hygiene matters to a level appropriate to their work activity. Those members of staff
responsible for the maintenance of the monitoring and associated documentation relating to
food safety in the premises must have received adequate training in the application of the
HACCP principles.

2. The filers in the extraction canopy in the cooking area were dirty. You require to thoroughly
clean the filters and thereafter maintain in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, Paragraph 1(c))

3. The ceiling and walls behind the oven in the bake house were dirty/greasy. You require to
thoroughly clean the ceiling and walls and thereafter maintain in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, paragraph 1(c))

4. The sink in the bake house was dirty. You require to thoroughly clean the sink and thereafter
maintain in a clean condition
(EC Regulation 852/2004, Annex II, Chapter II, Paragraph 3)

5. There was a build up of food debris and dirt below equipment in the bake house. This area
requires to be thoroughly cleaned and thereafter maintained in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, paragraph 1(c))

6. The extraction fan on the window in the bake house was dirty. You require to thoroughly
clean and thereafter maintain in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, paragraph 1(c))

7. You must ensure that the detergent which is being used for cleaning surfaces and hand
washing equipment is effective to ensure adequate disinfection and killing of bacteria.
Adequate facilities require to be provided for cleaning and disinfecting utensils, equipment
and work surfaces i.e. suitable cleaning products which meet the following specifications:

BS EN 1276:1997
BS EN 13697:2001

In addition you must ensure that all detergents are used at the correct dilution in accordance
with the manufacturers directions.
(EC Regulation 852/2004 Article 4(2) and Annex II Chapter II Paragraph 2)

8. The internal surfaces of the upright fridge used to store salad vegetables and sandwich
fillings and the under counter fridges in the front shop were dirty. You require to thoroughly
clean all surfaces of the fridges and thereafter maintain in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, paragraph 1(c))

9. A food container used to store cold meat in the refrigerator was damaged and therefore was
unsuitable for the purposes intended, damaged or cracked storage containers can result in
contamination of foodstuffs and prohibit effective cleaning. You must ensure that all
containers are in good repair and are so constructed or designed as to permit adequate
cleaning and disinfection
(Regulation (EC) 852/2004, Annex II, Chapter V, Paragraph1)


Recommendations
No recommendations.


Contact information
For more information or if you want this information in a different format or language, please phone
(01698) 454304 or email slcenvironmentalservices@southlanarkshire.gov.uk