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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.
This is food that has been rendered injurious to health (e. Selling food that does not comply with food safety requirements. Infected Food Handlers. The maximum on summary conviction is a fine of up to £20. Rendering food injurious to health. This procedure is designed to ensure compliance with Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995. processing. Hazard Analysis. Selling food that is not of the nature. These regulations contain national provisions relating to the temperature control of food. gastrointestinal infection. FOOD SAFETY (TEMPERATURE CONTROL) REGULATIONS 1995 0106.g. non-public bars and welfare outlets will also be included in the registration process. maintained and reviewed. Food handlers must inform their line manager if they or any member of their household are suffering from. Structure. 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. These are designed to protect food from physical contamination. maintenance and cleanliness requirements. e. They detail key requirements in the following areas: a. e. substance or quality demanded by the purchaser. The definition of selling food includes food that is offered. by definition. Food Safety (Temperature Control) Regulations 1995 and Food Labeling Regulations1996. Training. and storage conditions or conditions of use: Johann D’souza Page 2 of 15 Food Safety Assignment. permit good food hygiene practices and prevent external sources of contamination such as pests. There are a number of offences under the Act: a. storage or handling of food is undertaken. storage or handling of food is carried out in a hygienic way. Food premises must be registered under the Act if they store or serve food. There is a general requirement that any operation involving the preparation. The Food Safety Act (1990) (FSA) Act incorporates most of the previous Food Safety Regulations. These regulations detail measures required to protect purchasers and consumers from false or misleading information when purchasing food.000 or 6 months imprisonment. 0103. d. processing. b. Hygiene. advertised by and / or in possession of and is in the food business. and ensure that adequate safety procedures are identified. instructed and/or trained in food hygiene matters commensurate with their work activity.In the UK. c. b. Appropriate exclusion procedures are to be taken pending medical advice. any infection that may be transmitted through food. Premises where food is prepared must comply with a series of structural. d. The Commanding Officer (CO) is also to appoint an officer to oversee non-public catering facilities.e. . FOOD LABELLING REGULATIONS 1996 0109. 0102. modifications of existing regulations and the adoption of European Law. In addition to publicly funded messes. advertising or presenting food. or suspect that they may be suffering from. c. The two most important provisions from the food hygiene viewpoint are those relating to indication of durability. Penalties under the Act vary according to the precise nature of the offence. It introduced a number of features for the enforcement of food hygiene and Enabled subsequent regulations to be introduced. is ‘an establishment where food is prepared on the premises for delivery to the ultimate consumer and is ready for consumption without further preparation’. Vehicles used to transport food around unit sites also have to be registered. FOOD PREMISES (REGISTRATION) REGULATIONS 1991 0107. implemented. The FSA applies to any catering establishment. FOOD SAFETY (GENERAL FOOD HYGIENE) REGULATIONS 1995 0105. 0104. Falsely describing. Wales and Scotland. All food handlers must be supervised. It has enabled subsequent regulations to be introduced. allowing for the making of new regulations. ears and mouth that may directly or indirectly contaminate food with pathogenic micro-organisms are also to be reported. or both. through contamination with food poisoning organisms) or which is unfit for human consumption. 0108. which. Precautions taken to ensure the prevention of food poisoning i. Food Safety (General Food Hygiene) Regulations 1995. The FSA (1990) is the overarching food safety legislation in England. displayed. Food Premises (Registrations) Regulations 1991. e. Due Diligence apply in all circumstances. Infected lesions of skin. A manager of a food business shall identify any step in the activities of the food business that is critical to ensuring food safety. The Food Safety (General Food Hygiene) Regulations 1995 apply to any premises Where in the preparation. It is ‘enabling’ legislation.g.g. eyes.
e.a. and through the Department of Agriculture and Rural Development (DARD) Veterinary Service in Northern Ireland. food bearing an expired “use by” date and for anyone other than the person originally responsible for applying the date mark to change it. staffing. (4) Documentation of supervisory checks. the enforcement of food law is primarily (but not solely) the responsibility of the 499 local authorities in the UK. A key concept of the FSA is that of ‘Due Diligence’. temperature at time of receipt. The usual requirements include details of the following: (1) Cleaning schedules. There are two types of date mark: (1) “Use By” Date. A court of law would usually require documented evidence that procedures were carried out at a relevant time and by an appropriate person. Who is responsible for enforcement? Responsibility for enforcement is shared between central and local government bodies. and more specifically Environmental Health Officers (EHOs) and Trading Standards Officers (TSOs). Central government role Where food law enforcement does not rest with local authorities. Most pre-packed foods must be date marked. financial. This is the more stringent of the two indicators of durability. Such premises include slaughterhouses. The enforcement of regulations on food standards is primarily the responsibility of local authorities. While the making of legislation in the UK is the function of central government. (4) Available resources. Formal enforcement.g. It is to be noted that it is an offence to sell.g. and monitoring of freezers and refrigerators. (5) Records kept up to date at all times and available for inspection by local authority enforcement officers. ‘To take all reasonable precautions’ means that a system is in place to prevent an offence from occurring. it enables an enforcement authority to “by-pass” an immediate offender and prosecutes the real offender. Scotland and Wales. Foods that are microbiologically perishable and may pose a risk to health must bear a “Use By” date. which indicates the period for which it might be expected to retain its specific properties if stored correctly. These instructions must be stated on the label. e. is the responsibility of the Agency itself. (3) Staff training programmes. Areas of consideration will include: (1) Food Safety Policy in accordance with Food Policy Statement. The Food Standards Agency (FSA) is an independent Government Department and is an enforcement authority in its own right. (2) Hazard Analysis systems. The defendant has to prove that due diligence has been exercised and this is where the importance of keeping records is crucial. Johann D’souza Page 3 of 15 Food Safety Assignment. dedicated transportation vehicles. b. 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.700 licensed premises in the UK producing meat for sale for human consumption. Where particular storage conditions are required to maintain specific properties of food. The FSA.g. (b) Secondly. or have in possession for sale. (2) Temperature monitoring e. The majority of foods have a “best before” date. which concerns day-to-day operation of the system. About food law enforcement in the UK. cooking and service. (2) “Best Before” Date. “keep refrigerated” or “keep frozen”. DUE DILIGENCE 0110. 0111. advice and audit of enforcement activity with respect to local authority food safety and standards controls. Indication of Durability. A “Best Before” date relates to the quality of food rather than safety. Inspection of the meat industry is essential to protect public health and promote consumer confidence. exercising due diligence. It is also responsible for enforcement support. technical. cutting plants and cold stores. In practice. In effect. Storage Conditions or Conditions of Use. it is carried out by central Government or its enforcement agencies. acting through its executive agency the Meat Hygiene Service (MHS) in England. (3) Documentation of any corrective action taken. More information about the MHS can be found at the link below. the due diligence defense will consist of two stages: a. is the enforcement authority in respect of around 1. . including prosecutions and investigations.
EMI works throughout England and Wales. Scotland and Northern Ireland have their own Inspectors. DM Excel spreadsheet on Inspection checklist for grading. bought or sold. The Department for Environment. packaging and distribution centers. Please find below the checklist that is used by the inspectors for fining establishments not complying.the Pesticides Safety Directorate (PSD) and the Veterinary Medicines Directorate (VMD) . B and C . 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. There are also separate arrangements for dairy hygiene enforcement. This establishment shall receive a “B” Grade. wherever eggs are produced.e. this establishment shall receive a “C” Grade Dubai Municipal Food Control Inspectors are authorized to fine establishments not complying with the legislations. Local Order No (11) of 2003. DM Violation and Fines sheet. Food and Rural Affairs (Defra) has two executive agencies . Administrative order no 20 of 1992 issued on the 3rd of February 1992. Our enforcement responsibilities apply to all premises and traders within the production and marketing chain. Inspectors within Defra enforce areas such as marketing and horticulture. grading system and memo’s from Dubai Municipality which provides more insight. A score of 90 and below up to 70 means an inspection every month. Please find attatched the Annexes i. exported. New Hotels are allowed a maximum of 6 months to get their hotels HACCP Certified. Dubai municipality’s legislations give details on every aspect that of the food chain and what is expected from the Hotel. .Catering establishments here in Dubai are governed by the Food Hygiene Regulations of 1992 i. 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. DM Memo on visitors in food establishments. packaged. warehouses and vineyards. and also act as the enforcement agencies for these areas. 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. graded. which is the responsibility of Animal Health (an executive agency of Defra). They use the grading system based on points to grade food establishments A. at all but the retail level. including wholesalers.e. More information about wine standards can be found at the link below. A score of below 70 up to 60 means an inspection every week. Attached at the end of this document are The violation sheet of Dubai Municipality.The Agency aims to ensure that EU wine regulations are enforced in the UK. The Egg Marketing Inspectorate (EMI) is an Inspectorate within Defra responsible for checking standards in egg production. ****************************************************************************************** Johann D’souza Page 4 of 15 Food Safety Assignment.which carry out European Union (EU) surveillance programs for residues. imported. Non conformance to the Dubai Municipality’s directive results in warning and fines. Annexes: DM Memo on Health Cards. DM Memo on transport of food stuffs in Dubai.
outlines the controls which apply generally to most catering operations and advises on when and how these should be applied. Thus the food safety program. The food hygiene officer could be assisted with an external Food Safety HACCP Consultant to ensure the HACCP implementation and certification of the establishment. In doing so. changing rooms and staff notice boards. Food safety policy 2. 2. Statutory and regulatory requirement. and will be assessed on a continual basis: 1. The management will also ensure that the policy is implemented. 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. Walk through the operation to confirm that the diagram is correct and check that it covers all the foods your business produces. with a team leader to lead in designing and implementing HACCP. Depending on the size of the business assemble staff into a small team. Product and process requirements 4. Top Management along with the Food Hygiene Officer and HACCP Consultant must formulate a Food Safety Management policy and formulate a team to implement. No major non-conformances identified in HACCP audits. How to develop a Food Safety Management System: The following are the Steps to be taken developing the system. Maximum of 20 food-safety related customer complaints per year 3. 5. which is supported by measurable objectives and appropriate to the role of the organization in the food chain. It also gives advice on the identification of other critical control points. maintained and reviewed for continued suitability. and adequate of suitable materials and equipment. 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. The food safety policy shall be communicated to all staff during the employee orientation training. as well as any mutually agreed food safety requirements of customers. 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. complex food cook process and No Cook Food step operations. It lists the steps typical in most catering operations. and by being posted in front of the staff cafeteria. adverse publicity or brand damage. and on practical monitoring procedures. Available resources 5. 100% compliance to relevant legal requirements. Johann D’souza Page 5 of 15 Food Safety Assignment. Food Safety Program is suitable for same day service. Minimum of 90% to be scored in both internal and third party food safety audits 7. Initially. 8. Staff will need to be made aware of any changes that may result from its introduction can be kept up to date. The food safety management system should be based on HACCP and should also take into consideration local legislations. The objectives include the following. use and purpose of food safety in the establishment. Maximum of 5 food items rejected at receiving per month for food safety related issues. guidelines and policies assuring that the food they serve is safe and of good quality. The policy takes into consideration the organization’s conformance with both statutory and regulatory requirements. Safe working environment. Maximum of 5 equipment or machinery breakdowns in food areas per month. FOOD SAFETY POLICY Management should define and document a food safety policy. overlook and monitor HACCP.PART 2 – Role of Management: Management needs to formulate a Food Safety Policy detailing the scope. 4. the team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP system. The team should have a good knowledge of the business. All food handlers will be competent by three months of their employment 6. each unit will have a reduced exposure to business risks arising from food contamination scares. The following have been taken into consideration while setting the objectives: 1. and on the causes of food poisoning. likely hazards to be considered. . Customer requirements and expectations 3. THE FOLLOWING STEPS NEED TO BE FOLLOWED IN PLANNING. the implementation of which will provide each of the catering operations are adhering to good working practices.
development and implementation of the system should be undertaken by a team. Step 2: Food Safety Program Team Depending on the size of the operation. 2. and to ensure continual improvement of the processes. control measures and critical control points confidently. ensure that the food safety management system is established. tank cleaning and equipment calibration. 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. ensure relevant training and education of the food safety team members. Store Supervisor. The members of the team should be able to identify hazards. • Update team with planned Preventive Maintenance for coming weeks. The responsibilities and authorities of relevant personnel involved in managing of the food safety management system will be communicated upon employment. • Development of operational prerequisites specific to the operations. and reinforced during successive training sessions. so an understanding of food hygiene is required. • Update status on policies relating to the Food Preparation (Implementation. report to the organization’s top management on the effectiveness and suitability of the food safety management system. Johann D’souza Page 6 of 15 Food Safety Assignment. irrespective of other responsibilities. Food and Beverage Manager. namely: • Designing of the Food Safety Management Systems procedures and policies. The overall responsibility of ensuring safe food lies with the General Manager. Roles and Responsibilities should be given to the members to ensure that implementation of the Food Safety Management Systems has been successfully integrated in the Hotels culture. Executive Chef. and liaison with external parties on matters relating to the food safety management system In the absence of The Food Hygiene Officer. maintained and updated 4. Whenever changes to the products or processes are made. Food Hygiene Officer.The planning of the Food Safety Management Systems has been carried out over several stages. • Development of the HACCP system that takes into consideration the various products and processes as per Codex Alimentarius. Food and Beverage Cost Controller. The Executive Chef will be acting as the Food Safety team leader. . However. as well as in the Prerequisite. • Provide feedback on water testing. 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 on Supplier quality Assurance program. implemented. Training Manager & Human Resources Manager. 3. the plans shall be reviewed by the top management so as to ensure that the integrity of the food safety management system is maintained. training & follow up). Purchasing Manager. Director of Engineering. shall have the responsibility and authority to: 1. manage a food safety team and organize its work. DESIGNATION: PURCHASING MANAGER • Report and share with team members on visitation to supplier’s premises. The following would be members of the Food Hygiene Management Team: General Manager. Executive House Keeper. DESIGNATION: . HACCP and Food Safety Management Systems manuals. the planning.EXECUTIVE CHEF • To ensure that food being cooked is cooked safely according to the food safety regulations. training & follow up). 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. or initiate and record actions are defined in the job descriptions. as well as a complete view of each step of the catering operation under consideration. • Development of the Food Safety Management Systems Manual that to ensure consistency in quality and achievement of food safety standard. DESIGNATION: FACILITIES MANAGER • Update on status on policies related to Engineering Division (Implementation.
and treatment date by Pest operator. 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. Supplier concerns. DESIGNATION (S): . • Share with team on overall staffs grooming standard. chemical or physical e. training & follow up). 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. This may require help from professional food safety consultants. Guest complaints in regards to food illness. Summary of Items rejected etc at receiving area. Johann D’souza Page 7 of 15 Food Safety Assignment. 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. Control measures may be very simple.DESIGNATION: . Step 3c: Critical Control Points Critical Control Points (CCP’s) should be identified. • Update team on cleaning & sanitation of Loading Dock. in the preparation or cooking of the food. • Report and share with team status of Dubai Municipality Health Cards for Food Handlers. e. Expiry Items.HUMAN RESOURCES MANAGER • Report and share with team on issues of Medical Facilities & First Aid. STEP 3: HAZARD ANALYSIS AND RISK ASSESSMENT. The control measure may be having purchasing specifications which asks for temperature controlled deliveries (which can then be checked or monitored). However. A number of things may constitute a food hazard. Bait maps.FOOD & BEVERAGE MANAGER. • Update team on Pest situation.g. Step 3a: List ALL HAZARDS List the hazards associated with food at the first step of the operation. List the measures which can be used to eliminate or reduce to safe levels the identified hazards. e. or they may not be used. Food Borne Illness if any. when looking at purchasing: The hazard may be the multiplication of food poisoning bacteria in foods because the temperature is too high. • Update on Large Function challenges in regards to food safety. Restaurant Cleanliness. • Update on status on policies related to F&B Division (Implementation.g. Food and Beverage Public Area Cleanliness status directly related to Food Hygiene and Food Safety. In this case they can be dealt with at the step. DESIGNATION: . . detergent in milk (chemical hazard) or glass in breakfast cereals (Physical Hazard). • 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. Make sure that control measures are actually feasible in the business / kitchen where they are to be operated.COST CONTROLLER & STORES SUPERVISOR • Update on status on policies related to Receiving & Stores Department. this does not mean that good hygiene standards should not be maintained throughout all steps in the catering operation. chemical or physical property that may cause an unacceptable public health risk. • Identify control measures • Determine critical control points (CCP’s) • Implement the system for the purchase part of the operation before moving onto the next step. Bar Hygiene and Dishwashing cleanliness. 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. DESIGNATION: . Hazards may be biological. • Update team with data collection report spot check conducted on suppliers’ truck. The potential to cause harms.g. Hazard means a biological. Salmonella specifies in a chicken burger (Biological Hazard).EXECUTIVE HOUSEKEEPER.
Specify temperatures required at delivery. then that step is the Critical Control Point. chicken and reformed meats e. Do not leave out at room temps cool unless cooling period is short (e. Chilled products storage below 5 deg C. Frozen items stored at -18Deg C and dry foods stored at below 22 Deg C and less than 60% Humidity. Cook rolled joints. Sear the outside of other meats (e. Further contamination. Control. Cold service – serve high risk foods as soon as possible after removing from chiller. rice etc in shallow tray and cool to chill temperatures quickly). STEP Purchase HAZARD High risk foods contaminated with food poisoning bacteria or toxins. if carried out correctly. Hot foods – serve high risk foods quickly.g. Chilled storage Service Temp.g. Toxin production. at this step or any step? If the answer is ‘no’. Contamination. High risk foods stored at safe temperatures. . Survival of pathogenic bacteria. Rotate stock & use before expiry. Storage Growth of food poisoning bacteria. Hot hold food in hot cabinets above 65°C. Growth of pathogenic bacteria. * Therefore in this case the purchase and preparation step is not a Critical Control Point. Johann D’souza Page 8 of 15 Food Safety Assignment. Contamination of high risk foods. Temperature checks. Keep items below 5 Deg C. (2) Question: Can the hazard be eliminated or reduced to acceptable levels at all. Growth of pathogenic bacteria. Receipt Visual / sensory checks. 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. Toxin production.The following actions need to be taken at these Critical Control Points.g. Supplier Audits. ACTION Buy from reputable supplier only. Limited exposure to ambient temps. reduce these to safe levels. delivery personnel personal hygiene checks. Different ingredients or changes to be preparation / cooking method may need to be considered so that the food is safe when served to the consumer. Growth of pathogens. Growth of pathogenic bacteria. Transportation vehicle checks. burgers to at least 75°C in the thickest part.g. Store wrapped. separate weighing scales for frozen & chilled meat products. used for high risk foods only. consideration should be given to whether the food is served at all. 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. Stock rotation. toxins on high risk foods. non chilled / low risk items and separate for ready to eat products. place stews.Blast chill products to below 4 Deg C from 90 Deg C within 90 Minutes. cooking) will control the hazard. Hot holding Reheating Reheat to 82°C. joints of beef. They are likely to be other critical control points in a given operation which will need to be considered. Separate cooked and raw foods. Wash hands before handling foods. * If a subsequent step (e. Preparation Cooking Cooling Growth of any surviving spores or pathogens. Supplier quality assurance program. Cool foods quickly as possible. Toxin production Contamination with pathogenic bacteria. During preparation. steaks) before cooking). Prepare with clean equipment. High risk foods contaminated with food poisoning bacteria or toxins. Survival of pathogenic bacteria.
print and if necessary copy any record sheets. Critical Control Points must be monitored. procedures and training cover what to do if a critical control point is not achieved. . record that the controls have been applied. Step 3d: Decide how to monitor and. records should be kept as these will help the manager check that food safety measures are adequate and working. Prepare. STEP 3E: IMPLEMENTATION AND HOW TO MANAGE THE CHANGE TO FOOD SAFETY PROGRAM? 1. The revised system should follow the one that was originally devised with changes being made only after careful consideration. 6. Monitoring The methods used should be kept as simple as possible. expiry dates • The measurement of the temperature • checking that all equipment is cleaned before use RECORDING Wherever possible. giving a printed read-out. Train staff as necessary in the basic principles of the Hotel Food Safety Management System approach. Tell staff why checks or measurements need to be taken.g. consideration will need to be given to the type of recording sheets needed. automatic logging devices connected to all chiller and freezer units. 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. if necessary. receipt of food). it may be necessary to check it to ensure: 1. allowing a 2°C tolerance. The frequency of monitoring will depend upon the nature of the control. Ensure staff understands their responsibilities so that the system can be implemented successfully. and training must be given to staff to ensure that records are completed correctly. and the level of confidence the monitoring procedure gives. Consider developing working instructions for the controls. Where manual checks are taken at a critical control point and the manager decides that it is necessary to keep records. practicality. Variations from that level which are considered acceptable before corrective action is taken are the critical limits. Records will also provide useful information if there is a query from the Municipality officials. Probes should be accurate and checked frequently.TARGETS AND CRITICAL LIMITS For each CCP. For example. 5. throw the food away. 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. Ensure that instructions. 2. particularly where a critical control point is identified. in the instruction: Reheat precooked dishes to 75°C or hotter (if the food has reached 73°C the food may be served. 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. 3. e. These should be simple and clear. and monitoring procedures for staff to refer to. Training should be given so that this is done properly including giving instructions on cleaning the probe between uses. the same processes (3a to 3f) as before are carried out: • listing hazards Johann D’souza Page 9 of 15 Food Safety Assignment. Important note – control measures may involve taking temperatures using a probe thermometer. visual check of packaging.g. For example: place food back into the oven and inform the manager immediately. The type of equipment available to monitor some critical control points may automatically give records. a target should be set which gives the required control. For this next step on the flow chart. These should be kept as simple as possible. for example: • On delivery.) * The target value is 75°C * The critical limit for reheating is 82°C or above. 7.
• The data presented from these meetings shall enable top management to relate the information to stated objectives of the food safety management system. including customer feed-back. Page 10 of 15 Food Safety . adequacy and effectiveness. • Review of communication activities. Budgeting for resources. 3. 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. in order to provide continual improvement to the system. However. The top management will review the organization’s food safety management system at least once yearly to ensure its continuing suitability. REVIEW OUTPUT The output from the management review shall include decisions and actions related to the following: • Food safety. and • External audits or inspections. • Changing circumstances that can affect food safety. Business is driven by revenue management instead cost cutting. but is not limited to. 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. • Resource needs. 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. This will ensure that the staff will apply the Food Safety Management Systems policies to minimize Food Safety Risk. as necessary • implementing and checking This process is then repeated until the Food Safety Program is running for all steps of the catering operation. 6. Marketing its commitment to food safety when selling and organizing catering events. No compromise is undertaken on any issues that may affect the safety of products. Including hygiene as a performance indicator. obtained from customer feedback 2. STEP 6: FULL SYSTEM REVIEW / MANAGEMENT REVIEW. as well as customer requirements relating to food safety through. • Emergency situation. 5. • Reviewing results of system-updating activities. This is judged by the number of Food Hygiene team meetings held. STEP 5: FULL SYSTEM CHECK The full system will need to be checked to ensure that it is working as was originally intended.• Identifying control measures • deciding upon critical control points • deciding upon adequate and suitable monitoring and recording procedures. REVIEW INPUT The input to management review shall include. 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. and • Revisions of the organization’s food safety policy and related objectives. the frequency with which the Management / Hygiene Team Members attend these meetings. Management must ensure that food safety is supported by the business objectives of the organization by: 1. accidents and withdrawals or recalls. and records review • Analysis of results of verification activities. The top management should be committed to the development and implementation of the food safety management system and to continually improving its effectiveness. 4. • Improvement of the effectiveness of the food safety management system. any statutory and regulatory requirements. investments or costs related to food safety. the control exercised by Management to ensure that Internal Audits of the policies are undertaken with the correct frequency. the food safety team representing the top management will meet at least once monthly to review audit findings. Johann D’souza Assignment. • Incident reports from observations of daily operations.
and methods of distribution and/or intended use of the end product. o Appropriate and timely corrective measures shall be taken to address any non-conformances raised during the audits. External 2nd Party Audit by an External company minimum once every 6 months.7. 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. Monthly Internal Audit by Hotel’s Food Hygiene Team Members. Johann D’souza Assignment. the established operational prerequisites programs and the HACCP plan. ensuring control of the identified food safety hazards to obtain end products that meet the defined acceptable levels. The team will then consider whether it is necessary to review the hazard analysis. the food safety team will evaluate the food safety management system at planned intervals. Validation of control measure combinations & Corrective actions and Food safety Program policies are updated. Kept up to date and effective by regularly reviewing the hazards and the processes. end product characteristics. o The following audits shall be conducted: 1. Establish procedures for the conduct of internal and external hygiene audits. Daily Departmental Self Audit. the control measure and/or combinations thereof will be modified and reassessed. Internal audit. 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. Analysis of results of verification activities. Evaluation of individual verification results. Hygienic conditions and facilities are evaluated. UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM The top management will ensure that the food safety management system is continually updated. manufacturing technologies. Internal Audits & Verification: To ensure that Food Hygiene Program Policies are: 1. o The results of the audits shall be recorded and brought to the attention of the employees responsible for the area audited. 3. 8. Quarterly Internal Audit by a Panel of the Hotel’s Food Hygiene Team. The selected control measures are capable of achieving the intended control of the food safety hazards for which they are designated. the Hotel has validated that: 1. 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 . o If the result of the validation shows that one or both of the above elements cannot be confirmed. in combination. 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. Hazards to food and safety are determined and controlled. which shall verify the level of hygiene activities and determine the effectiveness of the food safety management system in place. process parameters.e. The control measures are effective and capable of. 4. 4. and 2. In order to achieve this. Internal staff notices boards and posters. The audits shall be scheduled at a frequency deemed necessary for the activities being audited. 2. 9. Regular Hygiene Team and Top Management meetings. The evaluation and updating activities will be based on: o Input from communication (external as well as internal). 3. o Modifications may include changes in control measures (i. Page 11 of 15 Food Safety . Hygiene Training and workshops. 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.Management review. intensities and/or their combination) and/or changes in the raw materials. The hotel is complying with implementing the regulations of the Dubai Municipality. 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.
Page 12 of 15 Food Safety . in an appropriate manner. 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. They need to check the cleanliness and temperature of the delivery vehicle (Below 8 Deg C for transporting live seafood). HACCP Manual in place and HACCP Implemented. cleanliness. Finding: There were no labels for expiry date on Small bottles of Tabasco. 3. 2 in Purchasing. 2. There are currently 60 Chefs. They need to check the seafood that it is delivered in a clean and thermo cool box. water filter cleaning. Johann D’souza Assignment. adequacy and effectiveness of the food safety management system. • Calibration of the thermometer displaying the temperature of the tank should be carried out at least once a year. 25 Stewards. The tanks was owned and maintained by the suppliers. • 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). • The receiving staff requires requesting the supplier’s delivery personnel and checking the Health Certificates and Certificate of analysis. PH Checking and Salinity testing. 70 Waiters.e. they were taken out of the tanks cut. • Water tests should be carried out and send for laboratory analysis. The cleaning schedule was not update to include this machine on the list. 3 in Receiving and 4 storekeepers. as input to the management review. Recommendations: • Hazard Analysis requires to be done for the live seafood and lobsters. Finding: During the audit it was found that the room service toaster was dirty. The cleaning schedule needs to be updated to include the toaster with details on when to clean. The crabs and lobsters are alive and healthy and there is no awful smell and most importantly that they are not injured or damaged.They need to check the personal hygiene of the driver and the loading helper. There was no cleaning and disinfection procedure in the manual for this equipment. Output from the analysis of results of verification activities and Output from management review.o o Input from other information concerning the suitability. The fish tank contained live Crabs and Lobsters. cleaned and used for cooking and served. ****************************************************************************************** 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. Recommendations: • There should be a cleaning and disinfection policy for toaster. 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. Recommendations: • The small miniature bottles of Tabasco do not have on them the date of production and expiry. The supplier requires sending Health Certificates for the live seafood being delivered along with Certificate of Analysis. • The water tank requires maintenance to be carried out at least once a week by the fish supplier. The hotel has a food safety program in place and is undergoing HACCP Certification with the consultancy stage over. Whenever there is an order for crabs and lobsters. how to clean & disinfect safety precautions and who should clean. This would be a Control point in the operations. Records of the following need to be maintained by the fish preparation chef of the work carried out by the supplier i. Finding: Hazard Analysis has not been done for live Crabs and Lobsters in Fish Tank. The preliminary certification HACCP Audit revealed the following: Audit Findings: 1. System updating activities will be recorded and reported.
The cold kitchen to which these are being transported too is located on the 4th floor. How Will I communicate the findings to the staff? To be successful and to ensure that the incident is not repeated again. The Food Hygiene Program policies are aimed at to provide Hotel with the guidance for implementation. it is an important tool to implement the Food Hygiene Management System culture. 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. Page 13 of 15 Food Safety . Batch by batch the fruits and vegetables are washed and sanitized and then placed in a color coded green hotel containers.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. the organization will require communicating its policies and objectives to all levels of management and staff. • 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. • Staff requires training on this procedure and monitored. 6. will lead to inefficiency and ineffectiveness in implementing the Food Hygiene Program policies culture. • All Equipment calibration of thermometer should be done. The small miniature bottles come in a cardboard box which packs 100 bottles in a pack. 5. such as: • Regular management meetings • Notice boards and posters • Training and workshops • Communication sheets or logbooks Johann D’souza Assignment. Food was kept at ambient temperature ready to be transported to another venue (out of the Hotel). The Hot boxes are few and hence it could not be placed immediately. Recommendations: • A second infrared and probe thermometer should be purchased with immediate effect. 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. Furthermore. 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. Only through communication the desired levels of cleanliness and sanitization standards shall be achievable. These containers pass through the receiving area and the designated area where the dirty unwashed fruits and vegetables are placed. Since de-boxing is a hygiene policy to prevent pests from entering into a premises that could have been in the cardboard. This could result in cross contamination as the Cleaned Vegetables were going to the Kitchen without being covered with Cling Film. There was no additional thermometer for the receiving clerk. The unwashed and dirty vegetables that are received in their polycarbonate containers from the suppliers are placed in a designated area. the thermometer should be calibrated according to international standards. Finding: Temperature of cooked rice in hot holding was 41.5 c. This shall ensure stock rotation and FIFO. in Kitchen. This is huge especially when receiving chilled products. Now this box has on it the date of production and expiry.• • • 4. No Calibration was done of this thermometer. they need to be placed in a separate container with the details of the production and expiry on them. Failure to communicate the Hotels Hygiene Program policies. For items from another box or another batch. 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 outer box is discarded. 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.
• Cleaning Schedule and Checklist. • Cleaning instructions on cleaning Meat Slicers. • Pot Wash Station • Dish wash Station. • Wash your hands. Audit Scores and Audit Reports. 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. Cleanliness Monitoring & Recording: Cleaning Schedules should be in place in which the stewarding shifts supervisors recording and monitoring all cleaning activities. hygienic manner at all given times. Stewarding should include a 5 minute training program in their daily shift briefings focusing on various cleaning equipment and how to clean them. some examples of posters are as follows: • Clean as You Go. Page 14 of 15 Food Safety . provide dates of audits. audit findings and emails could be send to all members required to ensure that the cleaning and sanitization programs are functioning smoothly. Pocket Cleaning Guide: This is a small pocket size booklet that easily fits into ones pockets. precautions to be taken while using them. purchasing. safety tips for their usage. Staff Locker Room and Other Prominent Areas where all Food Handlers could read them. • Cleaning Posters showing the Kitchen Layout with Chemicals and Cleaning Equipment Required to be cleaned. Bonus linked to cleanliness results: Audit results. 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. The bulleting Board should contain the following information: The minutes of the Hygiene Committee Meeting. Johann D’souza Assignment. monitoring and record keeping of the cleanliness. Thus creating awareness on cleanliness and sanitization and the Hotels Official stance on cleanliness. poor audit results in lower bonus paid to the employees. easily washable or should be put in frames which are washable and easy to clean and maintain. this is then automatically recorded in the computer and reports are generated with to do actions for the stewarding supervisors. This record form should be read by the stewarding supervisor daily. 3. 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. supervisory or managerial comments on cleaning and sanitization need to be communicated to employees through briefings and departmental communication books. • Chemical Stores Only. and Ovens. Staff to be communicated about this during their 2. 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. 6. Communication meetings between Events. audit scores shall all have a bearing on individual and departmental performance monitors and shall affect bonus paid to 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. Computer linked PDA’s go a long way in providing corrective actions that are required to be taken to rectify issues. Culinary and Food and Beverage service must emphasize on cleanliness and sanitization topics and mention about the standards of cleanliness in their sections. the supervisor on duty must allocate staff and ensure that their area is maintained in a clean. when it is to be cleaned.• • • • 1. Briefings: Stewarding. corrective actions taken. Food & Beverage. • Do Not Mix Cleaning Chemicals. They should have hand held PDA’s where in they could do daily audits on cleanliness. frequency of cleaning. how to clean . 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. The guide contains the list of cleaning chemicals used. what is used to clean them. Culinary. 5. auditor names. stores. Audit results. Various Equipments are mentioned and standard operating procedures on how to clean them is written given complete information on who is to clean them. This is part of the uniform the stewarding team members. Hygiene Bulleting Board should be placed in the staff cafeteria. 4. 7. Area Cleanliness Monitoring Logs: Each and Every Area should have a Area Cleanliness Rating and Comment Log Book. Good Audit results ensure the departmental employees receive the bonus. the posters should be laminated stuck with double sided tape. Deep Fat Fryers.
Trainings : Food Handlers to attend the following trainings: • Rank and file grades: Basic Food Hygiene. • Complaints indicating food safety hazards associated due to failures in cleaning and sanitization. • Knowledge regarding food safety hazards and control measures. How to conduct Internal Audits on Cleaning and Sanitization. • Production premises. • Customer. Cleaning and Sanitization Trainings. Hotel Food Hygiene Polices Trainings. Page 15 of 15 Food Safety . Chemical Trainings. Chemical Trainings. • Other conditions that have an impact on food safety. • Supervisory staff to be trained on: Intermediate Food Hygiene Training HACCP Awareness. • Cleaning and sanitation programmes. sector and other requirements that the organization observes. Chemical Trainings. Cleaning Chemical and Cleaning Techniques. References: • Dubai Municipality Administrative Order No 20. location of equipment.orientation and induction process also during departmental briefings and when they are under going a performance review. 1992. including but not limited to the following • Cleaning equipment. • Statutory and regulatory requirements. 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. Johann D’souza Assignment. • Personnel qualification levels and/or allocation of responsibilities and authorizations. surrounding environment. • Management and Hygiene Committee Members need to be trained on: Advance Food Hygiene. 8. Hotel Food Hygiene Polices Trainings In order to maintain the effectiveness of Hotel Food Hygiene Program. • Dubai Municipality HACCP Guidelines & Requirements for Retail operators 2005. Cleaning and Sanitization Trainings. HACCP Awareness. Cleaning and Sanitization Trainings. Intermediate HACCP Training. Hotel Food Hygiene Polices Trainings. the organization will ensure that the food safety team is informed in a timely manner of changes. Supervisory Skills. • The Food Safety (General Food Hygiene) Regulations 1995 • Food Standards Agency (FSA) website.
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