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