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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.
0102. is ‘an establishment where food is prepared on the premises for delivery to the ultimate consumer and is ready for consumption without further preparation’. which. 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. advertised by and / or in possession of and is in the food business. displayed. gastrointestinal infection.e. any infection that may be transmitted through food. e. The maximum on summary conviction is a fine of up to £20.000 or 6 months imprisonment.g. The two most important provisions from the food hygiene viewpoint are those relating to indication of durability. or suspect that they may be suffering from. The definition of selling food includes food that is offered. They detail key requirements in the following areas: a. The Commanding Officer (CO) is also to appoint an officer to oversee non-public catering facilities. These are designed to protect food from physical contamination.g. by definition. . d. Appropriate exclusion procedures are to be taken pending medical advice. The FSA (1990) is the overarching food safety legislation in England. e. Infected Food Handlers. FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995 0105. c. Food Safety (Temperature Control) Regulations 1995 and Food Labeling Regulations1996. processing. It introduced a number of features for the enforcement of food hygiene and Enabled subsequent regulations to be introduced. The Food Safety (General Food Hygiene) Regulations 1995 apply to any premises Where in the preparation. Hazard Analysis. b. Food Premises (Registrations) Regulations 1991. Training. Rendering food injurious to health. These regulations detail measures required to protect purchasers and consumers from false or misleading information when purchasing food. c. allowing for the making of new regulations. In addition to publicly funded messes. 0108. permit good food hygiene practices and prevent external sources of contamination such as pests. This is food that has been rendered injurious to health (e. through contamination with food poisoning organisms) or which is unfit for human consumption. Due Diligence apply in all circumstances. Selling food that is not of the nature. modifications of existing regulations and the adoption of European Law. and ensure that adequate safety procedures are identified. Precautions taken to ensure the prevention of food poisoning i. or both. storage or handling of food is undertaken. Selling food that does not comply with food safety requirements. Infected lesions of skin. Hygiene. FOOD SAFETY (TEMPERATURE CONTROL) REGULATIONS 1995 0106. Falsely describing. A manager of a food business shall identify any step in the activities of the food business that is critical to ensuring food safety. Wales and Scotland. All food handlers must be supervised. 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. FOOD PREMISES (REGISTRATION) REGULATIONS 1991 0107. maintenance and cleanliness requirements. substance or quality demanded by the purchaser. 0103.In the UK. processing. b. 0104. Food Safety (General Food Hygiene) Regulations 1995. and storage conditions or conditions of use: Johann D’souza Page 2 of 15 Food Safety Assignment. e. d. maintained and reviewed. non-public bars and welfare outlets will also be included in the registration process. Premises where food is prepared must comply with a series of structural. This procedure is designed to ensure compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995. Structure. instructed and/or trained in food hygiene matters commensurate with their work activity. The FSA applies to any catering establishment.g. Vehicles used to transport food around unit sites also have to be registered. implemented. Food handlers must inform their line manager if they or any member of their household are suffering from. ears and mouth that may directly or indirectly contaminate food with pathogenic micro-organisms are also to be reported. FOOD LABELLING REGULATIONS 1996 0109. storage or handling of food is carried out in a hygienic way. eyes. These regulations contain national provisions relating to the temperature control of food. advertising or presenting food. It has enabled subsequent regulations to be introduced. It is ‘enabling’ legislation. 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. Penalties under the Act vary according to the precise nature of the offence.
which indicates the period for which it might be expected to retain its specific properties if stored correctly. it enables an enforcement authority to “by-pass” an immediate offender and prosecutes the real offender. Where particular storage conditions are required to maintain specific properties of food. 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. advice and audit of enforcement activity with respect to local authority food safety and standards controls. Formal enforcement. Most pre-packed foods must be date marked. A “Best Before” date relates to the quality of food rather than safety. dedicated transportation vehicles.a. (3) Staff training programmes. A court of law would usually require documented evidence that procedures were carried out at a relevant time and by an appropriate person. 0111. (2) “Best Before” Date. Areas of consideration will include: (1) Food Safety Policy in accordance with Food Policy Statement. cooking and service. . About food law enforcement in the UK. The usual requirements include details of the following: (1) Cleaning schedules. Scotland and Wales. the enforcement of food law is primarily (but not solely) the responsibility of the 499 local authorities in the UK. This is the more stringent of the two indicators of durability. Indication of Durability. cutting plants and cold stores. and through the Department of Agriculture and Rural Development (DARD) Veterinary Service in Northern Ireland. acting through its executive agency the Meat Hygiene Service (MHS) in England. technical. These instructions must be stated on the label. While the making of legislation in the UK is the function of central government. financial. (5) Records kept up to date at all times and available for inspection by local authority enforcement officers. including prosecutions and investigations. Foods that are microbiologically perishable and may pose a risk to health must bear a “Use By” date. Storage Conditions or Conditions of Use. is the responsibility of the Agency itself. (2) Temperature monitoring e. More information about the MHS can be found at the link below. The majority of foods have a “best before” date. exercising due diligence. Who is responsible for enforcement? Responsibility for enforcement is shared between central and local government bodies. (b) Secondly.700 licensed premises in the UK producing meat for sale for human consumption. (4) Available resources. it is carried out by central Government or its enforcement agencies. and more specifically Environmental Health Officers (EHOs) and Trading Standards Officers (TSOs). e. is the enforcement authority in respect of around 1. It is to be noted that it is an offence to sell.g. Such premises include slaughterhouses. The defendant has to prove that due diligence has been exercised and this is where the importance of keeping records is crucial. In effect. and monitoring of freezers and refrigerators. food bearing an expired “use by” date and for anyone other than the person originally responsible for applying the date mark to change it.g. the due diligence defense will consist of two stages: a. (3) Documentation of any corrective action taken. or have in possession for sale. temperature at time of receipt. The enforcement of regulations on food standards is primarily the responsibility of local authorities. It is also responsible for enforcement support. The Food Standards Agency (FSA) is an independent Government Department and is an enforcement authority in its own right. Inspection of the meat industry is essential to protect public health and promote consumer confidence. The FSA. b. which concerns day-to-day operation of the system. Central government role Where food law enforcement does not rest with local authorities. Johann D’souza Page 3 of 15 Food Safety Assignment. DUE DILIGENCE 0110. staffing. In practice.g. A key concept of the FSA is that of ‘Due Diligence’. ‘To take all reasonable precautions’ means that a system is in place to prevent an offence from occurring. (4) Documentation of supervisory checks. (2) Hazard Analysis systems. “keep refrigerated” or “keep frozen”. There are two types of date mark: (1) “Use By” Date. e.
Administrative order no 20 of 1992 issued on the 3rd of February 1992. 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. They use the grading system based on points to grade food establishments A. 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. Please find attatched the Annexes i.Catering establishments here in Dubai are governed by the Food Hygiene Regulations of 1992 i. The Department for Environment. There are also separate arrangements for dairy hygiene enforcement. Local Order No (11) of 2003. which is the responsibility of Animal Health (an executive agency of Defra). this establishment shall receive a “C” Grade Dubai Municipal Food Control Inspectors are authorized to fine establishments not complying with the legislations. graded. Scotland and Northern Ireland have their own Inspectors. DM Memo on transport of food stuffs in Dubai. More information about wine standards can be found at the link below. B and C . and also act as the enforcement agencies for these areas. warehouses and vineyards. Food and Rural Affairs (Defra) has two executive agencies . The Egg Marketing Inspectorate (EMI) is an Inspectorate within Defra responsible for checking standards in egg production. EMI works throughout England and Wales. Annexes: DM Memo on Health Cards. exported. Our enforcement responsibilities apply to all premises and traders within the production and marketing chain. New Hotels are allowed a maximum of 6 months to get their hotels HACCP Certified.The Agency aims to ensure that EU wine regulations are enforced in the UK. imported. Inspectors within Defra enforce areas such as marketing and horticulture. . DM Excel spreadsheet on Inspection checklist for grading. bought or sold. Attached at the end of this document are The violation sheet of Dubai Municipality. This establishment shall receive a “B” Grade.which carry out European Union (EU) surveillance programs for residues. wherever eggs are produced. ****************************************************************************************** Johann D’souza Page 4 of 15 Food Safety Assignment. packaged. Non conformance to the Dubai Municipality’s directive results in warning and fines. 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. at all but the retail level. DM Memo on visitors in food establishments. packaging and distribution centers. including wholesalers. A score of below 70 up to 60 means an inspection every week. DM Violation and Fines sheet. Dubai municipality’s legislations give details on every aspect that of the food chain and what is expected from the Hotel. Please find below the checklist that is used by the inspectors for fining establishments not complying.e. grading system and memo’s from Dubai Municipality which provides more insight.the Pesticides Safety Directorate (PSD) and the Veterinary Medicines Directorate (VMD) .e. A score of 90 and below up to 70 means an inspection every month.
each unit will have a reduced exposure to business risks arising from food contamination scares. FOOD SAFETY POLICY Management should define and document a food safety policy. Maximum of 20 food-safety related customer complaints per year 3. complex food cook process and No Cook Food step operations. 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. No major non-conformances identified in HACCP audits. outlines the controls which apply generally to most catering operations and advises on when and how these should be applied. The objectives include the following. 2. Initially. Minimum of 90% to be scored in both internal and third party food safety audits 7. The food safety policy shall be communicated to all staff during the employee orientation training. adverse publicity or brand damage. How to develop a Food Safety Management System: The following are the Steps to be taken developing the system. The food safety management system should be based on HACCP and should also take into consideration local legislations. Thus the food safety program. Statutory and regulatory requirement. In doing so. 4. THE FOLLOWING STEPS NEED TO BE FOLLOWED IN PLANNING. the team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP system. All food handlers will be competent by three months of their employment 6. Food Safety Program is suitable for same day service.PART 2 – Role of Management: Management needs to formulate a Food Safety Policy detailing the scope. overlook and monitor HACCP. Safe working environment. The food hygiene officer could be assisted with an external Food Safety HACCP Consultant to ensure the HACCP implementation and certification of the establishment. use and purpose of food safety in the establishment. 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. changing rooms and staff notice boards. 100% compliance to relevant legal requirements. and adequate of suitable materials and equipment. 8. The following have been taken into consideration while setting the objectives: 1. . and by being posted in front of the staff cafeteria. Available resources 5. The policy takes into consideration the organization’s conformance with both statutory and regulatory requirements. and on practical monitoring procedures. Johann D’souza Page 5 of 15 Food Safety Assignment. Maximum of 5 equipment or machinery breakdowns in food areas per month. with a team leader to lead in designing and implementing HACCP. and will be assessed on a continual basis: 1. as well as any mutually agreed food safety requirements of customers. the implementation of which will provide each of the catering operations are adhering to good working practices. and on the causes of food poisoning. Depending on the size of the business assemble staff into a small team. which is supported by measurable objectives and appropriate to the role of the organization in the food chain. The team should have a good knowledge of the business. Staff will need to be made aware of any changes that may result from its introduction can be kept up to date. 5. It lists the steps typical in most catering operations. It also gives advice on the identification of other critical control points. Walk through the operation to confirm that the diagram is correct and check that it covers all the foods your business produces. The management will also ensure that the policy is implemented. Top Management along with the Food Hygiene Officer and HACCP Consultant must formulate a Food Safety Management policy and formulate a team to implement. Food safety policy 2. guidelines and policies assuring that the food they serve is safe and of good quality. maintained and reviewed for continued suitability. 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. Customer requirements and expectations 3. likely hazards to be considered. Product and process requirements 4. Maximum of 5 food items rejected at receiving per month for food safety related issues.
irrespective of other responsibilities. Executive House Keeper. development and implementation of the system should be undertaken by a team. The responsibilities and authorities of relevant personnel involved in managing of the food safety management system will be communicated upon employment. and to ensure continual improvement of the processes.EXECUTIVE CHEF • To ensure that food being cooked is cooked safely according to the food safety regulations. Training Manager & Human Resources Manager. report to the organization’s top management on the effectiveness and suitability of the food safety management system. • Report on Supplier quality Assurance program. Whenever changes to the products or processes are made. DESIGNATION: PURCHASING MANAGER • Report and share with team members on visitation to supplier’s premises. Food Hygiene Officer. Food and Beverage Manager. control measures and critical control points confidently. The members of the team should be able to identify hazards. the plans shall be reviewed by the top management so as to ensure that the integrity of the food safety management system is maintained. Food and Beverage Cost Controller. DESIGNATION: FACILITIES MANAGER • Update on status on policies related to Engineering Division (Implementation. training & follow up). 3. Director of Engineering. implemented. Step 2: Food Safety Program Team Depending on the size of the operation. Store Supervisor. Johann D’souza Page 6 of 15 Food Safety Assignment. namely: • Designing of the Food Safety Management Systems procedures and policies. The following would be members of the Food Hygiene Management Team: General Manager. tank cleaning and equipment calibration. The Executive Chef will be acting as the Food Safety team leader. However. so an understanding of food hygiene is required. . 2. and reinforced during successive training sessions. • Development of the HACCP system that takes into consideration the various products and processes as per Codex Alimentarius. maintained and updated 4. and liaison with external parties on matters relating to the food safety management system In the absence of The Food Hygiene Officer. the planning. • Provide feedback on water testing. ensure relevant training and education of the food safety team members. 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. 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. The overall responsibility of ensuring safe food lies with the General Manager.The planning of the Food Safety Management Systems has been carried out over several stages. 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. DESIGNATION: . 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. • Update team with planned Preventive Maintenance for coming weeks. • Development of the Food Safety Management Systems Manual that to ensure consistency in quality and achievement of food safety standard. as well as a complete view of each step of the catering operation under consideration. Purchasing Manager. manage a food safety team and organize its work. HACCP and Food Safety Management Systems manuals. • Development of operational prerequisites specific to the operations. as well as in the Prerequisite. Executive Chef. ensure that the food safety management system is established. training & follow up). shall have the responsibility and authority to: 1. • Update status on policies relating to the Food Preparation (Implementation. or initiate and record actions are defined in the job descriptions.
HUMAN RESOURCES MANAGER • Report and share with team on issues of Medical Facilities & First Aid. STEP 3: HAZARD ANALYSIS AND RISK ASSESSMENT. in the preparation or cooking of the food.g. Bar Hygiene and Dishwashing cleanliness. Some hazards do not need to be eliminated when they occur as they may be controlled later. • Share with team on the consistency of training and hours clocked by individual department in relation to food hygiene. or they may not be used. • 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. 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. DESIGNATION (S): . Make sure that control measures are actually feasible in the business / kitchen where they are to be operated. 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.COST CONTROLLER & STORES SUPERVISOR • Update on status on policies related to Receiving & Stores Department. Johann D’souza Page 7 of 15 Food Safety Assignment. Bait maps. However. Supplier concerns. The potential to cause harms. • Update on Large Function challenges in regards to food safety. Expiry Items. detergent in milk (chemical hazard) or glass in breakfast cereals (Physical Hazard). 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. this does not mean that good hygiene standards should not be maintained throughout all steps in the catering operation. DESIGNATION: . e. In this case they can be dealt with at the step. Hazards may be biological. Summary of Items rejected etc at receiving area. Guest complaints in regards to food illness. chemical or physical e. • Report and share with team status of Dubai Municipality Health Cards for Food Handlers. Food Borne Illness if any. e. Restaurant Cleanliness. A number of things may constitute a food hazard. List the measures which can be used to eliminate or reduce to safe levels the identified hazards. • Update on status on policies related to F&B Division (Implementation. Step 3c: Critical Control Points Critical Control Points (CCP’s) should be identified.g.g. training & follow up). Salmonella specifies in a chicken burger (Biological Hazard). • Update team with data collection report spot check conducted on suppliers’ truck. The control measure may be having purchasing specifications which asks for temperature controlled deliveries (which can then be checked or monitored).DESIGNATION: . when looking at purchasing: The hazard may be the multiplication of food poisoning bacteria in foods because the temperature is too high. . DESIGNATION: . Hazard means a biological. • Share with team on overall staffs grooming standard. chemical or physical property that may cause an unacceptable public health risk. Food and Beverage Public Area Cleanliness status directly related to Food Hygiene and Food Safety. and treatment date by Pest operator. This may require help from professional food safety consultants. • Update team on cleaning & sanitation of Loading Dock.FOOD & BEVERAGE MANAGER.EXECUTIVE HOUSEKEEPER. • Update team on Pest situation. Control measures may be very simple. • 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. Step 3a: List ALL HAZARDS List the hazards associated with food at the first step of the operation.
burgers to at least 75°C in the thickest part. Contamination of high risk foods. Growth of pathogenic bacteria. Growth of pathogenic bacteria. rice etc in shallow tray and cool to chill temperatures quickly). delivery personnel personal hygiene checks. Stock rotation. Contamination. 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. * If a subsequent step (e. Survival of pathogenic bacteria. Toxin production Contamination with pathogenic bacteria. Johann D’souza Page 8 of 15 Food Safety Assignment. Separate cooked and raw foods. Receipt Visual / sensory checks. Rotate stock & use before expiry. Keep items below 5 Deg C. 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. Chilled products storage below 5 deg C.g. Do not leave out at room temps cool unless cooling period is short (e. Wash hands before handling foods. High risk foods contaminated with food poisoning bacteria or toxins. used for high risk foods only.Blast chill products to below 4 Deg C from 90 Deg C within 90 Minutes. Hot holding Reheating Reheat to 82°C. at this step or any step? If the answer is ‘no’. place stews. Growth of pathogens. * Therefore in this case the purchase and preparation step is not a Critical Control Point. Hot foods – serve high risk foods quickly.g. STEP Purchase HAZARD High risk foods contaminated with food poisoning bacteria or toxins. 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. They are likely to be other critical control points in a given operation which will need to be considered. High risk foods stored at safe temperatures. chicken and reformed meats e. separate weighing scales for frozen & chilled meat products. cooking) will control the hazard. if carried out correctly. Supplier Audits. During preparation. (2) Question: Can the hazard be eliminated or reduced to acceptable levels at all. non chilled / low risk items and separate for ready to eat products. Supplier quality assurance program. Control. consideration should be given to whether the food is served at all. reduce these to safe levels.g. joints of beef. Toxin production. Cook rolled joints. Limited exposure to ambient temps. Specify temperatures required at delivery. Storage Growth of food poisoning bacteria. toxins on high risk foods. . Cool foods quickly as possible. Frozen items stored at -18Deg C and dry foods stored at below 22 Deg C and less than 60% Humidity. Survival of pathogenic bacteria. steaks) before cooking). Further contamination. ACTION Buy from reputable supplier only.g. Hot hold food in hot cabinets above 65°C. Cold service – serve high risk foods as soon as possible after removing from chiller. Transportation vehicle checks. Prepare with clean equipment.The following actions need to be taken at these Critical Control Points. Preparation Cooking Cooling Growth of any surviving spores or pathogens. Growth of pathogenic bacteria. Toxin production. Chilled storage Service Temp. Store wrapped. Sear the outside of other meats (e. then that step is the Critical Control Point. Temperature checks.
For example. record that the controls have been applied. e. and the level of confidence the monitoring procedure gives. Where manual checks are taken at a critical control point and the manager decides that it is necessary to keep records. it may be necessary to check it to ensure: 1. Ensure staff understands their responsibilities so that the system can be implemented successfully. These should be simple and clear. The revised system should follow the one that was originally devised with changes being made only after careful consideration. Tell staff why checks or measurements need to be taken. Step 3d: Decide how to monitor and.) * The target value is 75°C * The critical limit for reheating is 82°C or above. allowing a 2°C tolerance.g. Important note – control measures may involve taking temperatures using a probe thermometer. receipt of food). STEP 3E: IMPLEMENTATION AND HOW TO MANAGE THE CHANGE TO FOOD SAFETY PROGRAM? 1. . and monitoring procedures for staff to refer to.TARGETS AND CRITICAL LIMITS For each CCP. a target should be set which gives the required control.g. Consider developing working instructions for the controls. Monitoring The methods used should be kept as simple as possible. print and if necessary copy any record sheets. consideration will need to be given to the type of recording sheets needed. the same processes (3a to 3f) as before are carried out: • listing hazards Johann D’souza Page 9 of 15 Food Safety Assignment. 7. STEP 3F: CHECKING THE SYSTEM Once the Hotel Food Hygiene Management System for the first step is in operation. That it is running as originally planned and / or that the monitoring of CCP’s is satisfactory 2. Train staff as necessary in the basic principles of the Hotel Food Safety Management System approach. Variations from that level which are considered acceptable before corrective action is taken are the critical limits. Training should be given so that this is done properly including giving instructions on cleaning the probe between uses. practicality. for example: • On delivery. Prepare. 5. expiry dates • The measurement of the temperature • checking that all equipment is cleaned before use RECORDING Wherever possible. visual check of packaging. Probes should be accurate and checked frequently. records should be kept as these will help the manager check that food safety measures are adequate and working. 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 type of equipment available to monitor some critical control points may automatically give records. particularly where a critical control point is identified. automatic logging devices connected to all chiller and freezer units. giving a printed read-out. 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. procedures and training cover what to do if a critical control point is not achieved. For this next step on the flow chart. Records will also provide useful information if there is a query from the Municipality officials. These should be kept as simple as possible. throw the food away. Ensure that instructions. if necessary. For example: place food back into the oven and inform the manager immediately. The frequency of monitoring will depend upon the nature of the control. 6. Critical Control Points must be monitored. 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. 2. 3.
The top management should be committed to the development and implementation of the food safety management system and to continually improving its effectiveness. STEP 6: FULL SYSTEM REVIEW / MANAGEMENT REVIEW. • Improvement of the effectiveness of the food safety management system. Marketing its commitment to food safety when selling and organizing catering events. STEP 5: FULL SYSTEM CHECK The full system will need to be checked to ensure that it is working as was originally intended. 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. including customer feed-back. • Resource needs. and • Revisions of the organization’s food safety policy and related objectives. 4. and records review • Analysis of results of verification activities. REVIEW INPUT The input to management review shall include. and • External audits or inspections. Johann D’souza Assignment. Business is driven by revenue management instead cost cutting.• Identifying control measures • deciding upon critical control points • deciding upon adequate and suitable monitoring and recording procedures. • Changing circumstances that can affect food safety. accidents and withdrawals or recalls. REVIEW OUTPUT The output from the management review shall include decisions and actions related to the following: • Food safety. • Reviewing results of system-updating activities. adequacy and effectiveness. in order to provide continual improvement to the system. Management must ensure that food safety is supported by the business objectives of the organization by: 1. This is judged by the number of Food Hygiene team meetings held. the food safety team representing the top management will meet at least once monthly to review audit findings. However. Budgeting for resources. as necessary • implementing and checking This process is then repeated until the Food Safety Program is running for all steps of the catering operation. 5. as well as customer requirements relating to food safety through. the control exercised by Management to ensure that Internal Audits of the policies are undertaken with the correct frequency. • Incident reports from observations of daily operations. • Review of communication activities. the frequency with which the Management / Hygiene Team Members attend these meetings. • Emergency situation. obtained from customer feedback 2. but is not limited to. No compromise is undertaken on any issues that may affect the safety of products. 3. investments or costs related to food safety. • The data presented from these meetings shall enable top management to relate the information to stated objectives of the food safety management system. The top management will review the organization’s food safety management system at least once yearly to ensure its continuing suitability. 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. 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. 6. This will ensure that the staff will apply the Food Safety Management Systems policies to minimize Food Safety Risk. Including hygiene as a performance indicator. Page 10 of 15 Food Safety . any statutory and regulatory requirements. 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. information on • Follow-up actions from previous management reviews.
8. 3. Internal audit. Page 11 of 15 Food Safety . UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM The top management will ensure that the food safety management system is continually updated. Evaluation of individual verification results. The control measures are effective and capable of. and 2. 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. o The results of the audits shall be recorded and brought to the attention of the employees responsible for the area audited.Management review. Analysis of results of verification activities. and methods of distribution and/or intended use of the end product. In order to achieve this. the Hotel has validated that: 1. Establish procedures for the conduct of internal and external hygiene audits. Validation of control measure combinations & Corrective actions and Food safety Program policies are updated. Monthly Internal Audit by Hotel’s Food Hygiene Team Members. Quarterly Internal Audit by a Panel of the Hotel’s Food Hygiene Team. in combination. Kept up to date and effective by regularly reviewing the hazards and the processes. Hygiene Training and workshops. the established operational prerequisites programs and the HACCP plan. 3. 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. Daily Departmental Self Audit. end product characteristics. The selected control measures are capable of achieving the intended control of the food safety hazards for which they are designated. Internal Audits & Verification: To ensure that Food Hygiene Program Policies are: 1. 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. o If the result of the validation shows that one or both of the above elements cannot be confirmed. o The following audits shall be conducted: 1.7. The hotel is complying with implementing the regulations of the Dubai Municipality. which shall verify the level of hygiene activities and determine the effectiveness of the food safety management system in place. The team will then consider whether it is necessary to review the hazard analysis. 4. Johann D’souza Assignment. 9. Hazards to food and safety are determined and controlled. ensuring control of the identified food safety hazards to obtain end products that meet the defined acceptable levels. 2. 2. o Modifications may include changes in control measures (i. 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 . 4. intensities and/or their combination) and/or changes in the raw materials. manufacturing technologies. Internal staff notices boards and posters. External 2nd Party Audit by an External company minimum once every 6 months. The audits shall be scheduled at a frequency deemed necessary for the activities being audited. the food safety team will evaluate the food safety management system at planned intervals. The evaluation and updating activities will be based on: o Input from communication (external as well as internal). Regular Hygiene Team and Top Management meetings.e. 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. process parameters. 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. o Appropriate and timely corrective measures shall be taken to address any non-conformances raised during the audits. Hygienic conditions and facilities are evaluated. the control measure and/or combinations thereof will be modified and reassessed.
System updating activities will be recorded and reported. The preliminary certification HACCP Audit revealed the following: Audit Findings: 1. The supplier requires sending Health Certificates for the live seafood being delivered along with Certificate of Analysis. They need to check the seafood that it is delivered in a clean and thermo cool box. There are currently 60 Chefs. 3. The crabs and lobsters are alive and healthy and there is no awful smell and most importantly that they are not injured or damaged. adequacy and effectiveness of the food safety management system.o o Input from other information concerning the suitability. how to clean & disinfect safety precautions and who should clean. Records of the following need to be maintained by the fish preparation chef of the work carried out by the supplier i. • The receiving staff requires requesting the supplier’s delivery personnel and checking the Health Certificates and Certificate of analysis. • Water tests should be carried out and send for laboratory analysis. Johann D’souza Assignment. The tanks was owned and maintained by the suppliers. 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. ****************************************************************************************** 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. Finding: There were no labels for expiry date on Small bottles of Tabasco. There was no cleaning and disinfection procedure in the manual for this equipment. PH Checking and Salinity testing. 2 in Purchasing. Page 12 of 15 Food Safety . 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. • Calibration of the thermometer displaying the temperature of the tank should be carried out at least once a year. cleaned and used for cooking and served. Recommendations: • There should be a cleaning and disinfection policy for toaster. water filter cleaning. cleanliness. 3 in Receiving and 4 storekeepers. 2.e. HACCP Manual in place and HACCP Implemented. The hotel has a food safety program in place and is undergoing HACCP Certification with the consultancy stage over. Recommendations: • Hazard Analysis requires to be done for the live seafood and lobsters. they were taken out of the tanks cut. Output from the analysis of results of verification activities and Output from management review. • The water tank requires maintenance to be carried out at least once a week by the fish supplier. They need to check the cleanliness and temperature of the delivery vehicle (Below 8 Deg C for transporting live seafood). • 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). This would be a Control point in the operations. 70 Waiters. Finding: Hazard Analysis has not been done for live Crabs and Lobsters in Fish Tank. 25 Stewards. The fish tank contained live Crabs and Lobsters. as input to the management review. in an appropriate manner. The cleaning schedule was not update to include this machine on the list. The cleaning schedule needs to be updated to include the toaster with details on when to clean. Whenever there is an order for crabs and lobsters. Finding: During the audit it was found that the room service toaster was dirty. Recommendations: • The small miniature bottles of Tabasco do not have on them the date of production and expiry.
The unwashed and dirty vegetables that are received in their polycarbonate containers from the suppliers are placed in a designated area. Recommendations: • A second infrared and probe thermometer should be purchased with immediate effect. in Kitchen. 5. • 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 cold kitchen to which these are being transported too is located on the 4th floor. • All Equipment calibration of thermometer should be done. Food was kept at ambient temperature ready to be transported to another venue (out of the Hotel). How Will I communicate the findings to the staff? To be successful and to ensure that the incident is not repeated again. it is an important tool to implement the Food Hygiene Management System culture. Since de-boxing is a hygiene policy to prevent pests from entering into a premises that could have been in the cardboard. will lead to inefficiency and ineffectiveness in implementing the Food Hygiene Program policies culture. Page 13 of 15 Food Safety . the organization will require communicating its policies and objectives to all levels of management and staff. the thermometer should be calibrated according to international standards. they need to be placed in a separate container with the details of the production and expiry on them.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. 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. Finding: Temperature of cooked rice in hot holding was 41. 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. This could result in cross contamination as the Cleaned Vegetables were going to the Kitchen without being covered with Cling Film. For items from another box or another batch. 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. Furthermore.5 c.• • • 4. The Hot boxes are few and hence it could not be placed immediately. such as: • Regular management meetings • Notice boards and posters • Training and workshops • Communication sheets or logbooks Johann D’souza Assignment. The HACCP Manual did not state how long food could be kept out at ambient temperature. Finding: The infrared and probe thermometer being used by the receiving clerk was found to be having a 4 Deg C Variance. The organization communicates food safety information with personnel through both informal and formal communication channels. The Food Hygiene Program policies are aimed at to provide Hotel with the guidance for implementation. Failure to communicate the Hotels Hygiene Program policies. Now this box has on it the date of production and expiry. This outer box is discarded. There was no additional thermometer for the receiving clerk. Only through communication the desired levels of cleanliness and sanitization standards shall be achievable. This shall ensure stock rotation and FIFO. This is huge especially when receiving chilled products. Findings: The Hotel has a vegetable washing and sanitizing room located near the receiving area. monitoring and reinforcement of food safety in the day-to-day operation. 6. • Staff requires training on this procedure and monitored. Batch by batch the fruits and vegetables are washed and sanitized and then placed in a color coded green hotel containers. These containers pass through the receiving area and the designated area where the dirty unwashed fruits and vegetables are placed. The small miniature bottles come in a cardboard box which packs 100 bottles in a pack. No Calibration was done of this thermometer.
poor audit results in lower bonus paid to the employees. 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. This is part of the uniform the stewarding team members. this is then automatically recorded in the computer and reports are generated with to do actions for the stewarding supervisors. Culinary and Food and Beverage service must emphasize on cleanliness and sanitization topics and mention about the standards of cleanliness in their sections. 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. Hygiene Bulleting Board should be placed in the staff cafeteria. monitoring and record keeping of the cleanliness. supervisory or managerial comments on cleaning and sanitization need to be communicated to employees through briefings and departmental communication books. safety tips for their usage. • Cleaning instructions on cleaning Meat Slicers. what is used to clean them. 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. Staff Locker Room and Other Prominent Areas where all Food Handlers could read them. Communication meetings between Events. Staff to be communicated about this during their 2. • Cleaning Posters showing the Kitchen Layout with Chemicals and Cleaning Equipment Required to be cleaned. hygienic manner at all given times. This record form should be read by the stewarding supervisor daily. Cleanliness Monitoring & Recording: Cleaning Schedules should be in place in which the stewarding shifts supervisors recording and monitoring all cleaning activities. when it is to be cleaned. Thus creating awareness on cleanliness and sanitization and the Hotels Official stance on cleanliness. auditor names. They should have hand held PDA’s where in they could do daily audits on cleanliness. easily washable or should be put in frames which are washable and easy to clean and maintain. • Chemical Stores Only. • Do Not Mix Cleaning Chemicals. • Pot Wash Station • Dish wash Station. precautions to be taken while using them.• • • • 1. Area Cleanliness Monitoring Logs: Each and Every Area should have a Area Cleanliness Rating and Comment Log Book. and Ovens. Page 14 of 15 Food Safety . the posters should be laminated stuck with double sided tape. 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 findings and emails could be send to all members required to ensure that the cleaning and sanitization programs are functioning smoothly. 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. frequency of cleaning. Audit Scores and Audit Reports. Audit results. purchasing. Culinary. 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. corrective actions taken. 6. Bonus linked to cleanliness results: Audit results. Briefings: Stewarding. Various Equipments are mentioned and standard operating procedures on how to clean them is written given complete information on who is to clean them. some examples of posters are as follows: • Clean as You Go. • Cleaning Schedule and Checklist. 3. how to clean . 7. The guide contains the list of cleaning chemicals used. 5. Pocket Cleaning Guide: This is a small pocket size booklet that easily fits into ones pockets. provide dates of audits. stores. Good Audit results ensure the departmental employees receive the bonus. Deep Fat Fryers. Computer linked PDA’s go a long way in providing corrective actions that are required to be taken to rectify issues. • Wash your hands. the supervisor on duty must allocate staff and ensure that their area is maintained in a clean. The bulleting Board should contain the following information: The minutes of the Hygiene Committee Meeting. Food & Beverage. Johann D’souza Assignment. audit scores shall all have a bearing on individual and departmental performance monitors and shall affect bonus paid to them.
location of equipment. Cleaning Chemical and Cleaning Techniques. Cleaning and Sanitization Trainings. Chemical Trainings. the organization will ensure that the food safety team is informed in a timely manner of changes. Chemical Trainings. • Supervisory staff to be trained on: Intermediate Food Hygiene Training HACCP Awareness. • Customer. Cleaning and Sanitization Trainings. Hotel Food Hygiene Polices Trainings In order to maintain the effectiveness of Hotel Food Hygiene Program. 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.orientation and induction process also during departmental briefings and when they are under going a performance review. • Personnel qualification levels and/or allocation of responsibilities and authorizations. Hotel Food Hygiene Polices Trainings. Supervisory Skills. • Dubai Municipality HACCP Guidelines & Requirements for Retail operators 2005. References: • Dubai Municipality Administrative Order No 20. 1992. Hotel Food Hygiene Polices Trainings. • Production premises. • Other conditions that have an impact on food safety. • Statutory and regulatory requirements. • Knowledge regarding food safety hazards and control measures. Intermediate HACCP Training. including but not limited to the following • Cleaning equipment. Page 15 of 15 Food Safety . Chemical Trainings. HACCP Awareness. • Management and Hygiene Committee Members need to be trained on: Advance Food Hygiene. Johann D’souza Assignment. How to conduct Internal Audits on Cleaning and Sanitization. • Cleaning and sanitation programmes. surrounding environment. Cleaning and Sanitization Trainings. • Complaints indicating food safety hazards associated due to failures in cleaning and sanitization. • The Food Safety (General Food Hygiene) Regulations 1995 • Food Standards Agency (FSA) website. 8. Trainings : Food Handlers to attend the following trainings: • Rank and file grades: Basic Food Hygiene. sector and other requirements that the organization observes.
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