Page 34 of 57 26/10/2017 Tdoc200 Stock Control If you do not have enough food in stock, then you could run out. However, if you have too much, you could end up loosing money by wasting the food. Therefore you should ensure that you have an adequate system for controlling stock. Food may already have a use by date on the pack. If you do any of the following you may need to introduce additional stock control checks to ensure that the food you are serving is not sold past the date by which it should be used by. 1. Open packs of food and do not use it all at once You need to establish a day dot system. This may include decanting food into another suitable container and putting a label on it with the date by which it should be used by. This date, for example, may not be the date on the original packaging, as it may state “once opened use within 3 days). A usual guide is that high risk food should ideally be used within 3 days of opening. 2. Prepare food in advance Preparing food in advance of using it, is quite safe as long as it is cooked and cooled safely and then stored in a safe manner. This type of food should be stored in a suitable container and either labelled with the date it was prepared, and staff informed about how long this food can be safely kept for, or a date by which is should be used by. When determining this time, you should consider the safety and quality of the food at the end of the time period set. You could label food with both these dates. 3. Prepare food and freeze it. Food should be labelled with the date it was prepared, the date it was frozen and the date it should be used by. Once taken from the freezer and defrosted another date should be given to the product, which should be the date it should be used by once it has been defrosted. Important It is vital that staff are trained in the system chosen, and that responsibility is given to everyone to check for use by dates. You should also ensure that staff are aware of what they should do if they find food past its use by date. It is useful to document date code checks.
Page 35 of 57 26/10/2017 Tdoc200 Opening checks Signed Notes Equipment Staff Food preparation area’s Personal Hygiene Other checks
Page 36 of 57 26/10/2017 Tdoc200 Closing checks Signed Notes Food Stock Rotation Equipment Floors/walls Other
Page 37 of 57 26/10/2017 Tdoc200 Management Audit Weekly Audit Satisfactory Signed Comments Temperature records completed Cleaning schedule completed Pest control checks done Stock control system working Probe calibration Personal Hygiene Follow up, complaints Waste removal Staff instruction up to date Replacement of faulty equipment Comments & follow up work required: Signed Date
Page 38 of 57 26/10/2017 Tdoc200 DAILY CHECK SHEET DATE ……………………………... Incoming Goods Company Temperature Comments Storage Temperatures Am pm Fridge 1 Fridge 2 Fridge 3 Fridge 4 Freezer 1 Freezer 2 Freezer 3 Display 1 Display 2 Display 3 Cleaning Scheduled items completed Pest Control Checks completed Probe Thermometer Calibrated Issues with staff, equipment, complaints Cooking Product Temp Re-heating Product Temp Hot Holding Product Temp Outgoing Products Destination Temp Comments Signed ………………………………… Date …………………………………… Verification ……………………………
Page 40 of 57 26/10/2017 FOOD DELIVE(use for Cooked/RDATE FOOD ITEM SUPPLIED BY For large deliveries, monitor one or two food products from thaDates checked by Manager/Owner / / / Initials
Tdoc200 ERY RECORDS Ready to Eat Food) USE BY DATE TEMP. * ºC CONDITION SIGN at delivery. * Chilled food: max. 8ºC: Hot Food: minimum 63ºC / / / / / / /
Page 42 of 57 26/10/2017 Tdoc200 FRIDGE/COLD ROOM/DISPLAY CHILL TEMPERATURE RECORDS MONTH : ____________________________________ TEMPERATURE OF FRIDGE/COLD ROOM/DISPLAY CHILL (insert name or number of units in shaded boxes) COMMENTS/ ACTION SIGNED UNIT DATE AM PM AM PM AM PM AM PM AM PM 1 st 2 nd 3 rd 4 th 5 th 6 th 7 th 8 th 9 th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st TEMPERATURE OF FOOD MUST NOT EXCEED 8ºC Dates checked by Manager/Owner / / / / / / / / Initials Thermometer calibrated Date / / Hot Cold Hot - check the temperature with boiling water. 99ºC to 101ºC is acceptable. Cold – check the temperature of water containing melting ice. -1ºC to 1ºC is acceptable.
Page 44 of 57 26/10/2017 COOKING/REHEACOOKING Core temperature above 75ºC (or see Note 1 below) WARM PORTIONING(see Note 2) DATE FOOD TIME FINISHED COOKING CORE TEMP. SIGN (initials) YES (tick) NO (tick) NOTE 1: Other possible safe cooking times and core temperaturesNOTE 2: Strict hygiene precautions are necessary when handling fDates checked by Manager/Owner / / / / Initials
Tdoc200 ATING RECORDS G COOLING COLD PORTIONING 8ºC or below (see Note 2) REHEATING DATE TIME INTO FRIDGE/ CHILL SIGN (initials) YES (tick) NO (tick) DATE CORE TEMP. Sign (Initials) s: 65ºC for 10 minutes or 75ºC for 2 minutes food. Cold portioning is recommended. / / / / / /
Page 45 of 57 26/10/2017 HOT HOLDIN(For Food To Be Held HotDATE FOODSTUFF CORE TEMP after 2 hrs on display Keep hot food above 63ºC Dates checked by Manager / Owner / / Initials
Tdoc200 NG RECORDS t For More Than 2 Hours) CORE TEMP after 4 hours on display COMMENTS (action taken if unsatisfactory) SIGNED / / / / / / / /
Page 46 of 57 26/10/2017 BASIC CLEANINEQUIPMENT OR WORKTOP AREA TO BE CLEANED/DISINFECTED FREQUENCY OF CLEANING/DISINFECTING
Tdoc200 NG SCHEDULE METHOD OF CLEANING/DISINFECTING PERSON RESPONSIBLE FOR CLEANING
Page 47 of 57 26/10/2017 NOTES ON DETERGENT – a chemical used to remove grease, dirt and other soilingmicro-organisms but will not kill them DISINFECTANTS – something which will reduce micro-organism numbefood. Disinfection may be brought about by “disinfectant chemicals” or sSTERILISER – a chemical designed to kill micro-organisms SANITISER – a chemical which combines the properties of detergents aWIPING CLOTHS Cloths can carry bacteria so it is essential that they are clean and chit was used on. Wherever possible, disposable cloths should be use Where both raw and cooked foods are handled, different colour-code If you cannot avoid using re-usable cloths they must be disinfected (DEEP CLEAN Periodically, you will need to make special arrangements to carry ouGENERAL Your Environmental Health Officer will be pleased to consider any drassistance.
Tdoc200 CLEANING g such as food particles. Detergents may remove large numbers of ers to a level which is safe and will not cause premature spoilage of simply by applying heat e.g. by using very hot water and disinfectants. It will therefore clean and disinfect surfaces. hanged frequently. Remember a cloth is only as clean as the last thing ed. ed cloths should be used. e.g. by boiling) at regular intervals. t an intensive deep clean of difficult to access areas and equipment. raft document you produce to comment on its suitability or provide
Cleaning Schedule Item Frequency of Cleaning Method (e.g. products / procedures Signature Surfaces / Worktops Daily Floors Daily Microwaves Daily Chopping boards Daily Sinks Daily Door Handles (inc. fridges / freezers) Daily Switches / Controls / Telephones Daily Cloths / Tea Towels Daily Uniforms Daily Rubbish bins and lids Weekly Fridges Weekly Walls Weekly Extraction System Weekly Freezers Monthly Oven Monthly Dry Storage Areas Monthly Ceilings Monthly
PEST CONTROL MONITORING RECORD Date Area Checked Signs of Infestation Y or N Action Taken Signature
FOOD SAFETSUMMARY OF FOODName Job Title Induction – Essentials of Hygiene Level 1 Hygiene Awareness Instruction
TY RECORD D HYGIENE TRAINING Level 2 Food Safety & Hygiene (High risk food handlers) Refresher Course Level 3 Supervising Food Safety Other Training (detail below)
FITNESS TO WORK ASSESSMENT FORM FOR USE BY EMPLOYERS This form may be used on recruitment of food handlers or return of food handlers to work after illness. NAME OF EMPLOYEE: …………………………………………………….. DATE OF ASSESSMENT: …………………………………………………. REASON FOR ASSESSMENT: (Tick Box) Pre-employment assessment Return to work after illness 1. Do you suffer now, or have you over the last 48 hours suffered from diarrhoea and/or vomiting? If no, have you in the last 48 hours taken any medication to control diarrhoea and/or vomiting? YES/NO YES/NO 2. At present are you suffering from: i) skin trouble affecting hands, arms or face? ii) boils, styes or septic fingers? iii) discharge from eye, ear or gums/mouth? YES/NO YES/NO YES/NO 3. Do you suffer from: i) recurring skin conditions? ii) a recurring bowel disorder? YES/NO YES/NO 4. Have you ever had, or are you known to be a carrier of, typhoid or paratyphoid? YES/NO 5. In the last 21 days have you been in contact with anyone, at home or abroad, who may have been suffering from typhoid or paratyphoid? YES/NO If the answer to any question is “YES”, the individual should not be employed as a food handler or allowed to handle open food until medical advice has been taken. Is further action required? YES/NO If YES, please state: Employment refused Excluded from work From Date: Referred to GP Moved to low risk food handling Owner/Manager ………………………………………………….. Date: …………..
GOOD HYGIENE PRACTICE FOR FOOD HANDLERS 1. Wash and dry your hands: - before and after handling food: and - after going to the toilet - after coughing into the hand or using a handkerchief - after touching the face or hair - after carrying out any cleaning that could contaminate the hands with bacteria or unsuitable chemicals 2. Report any of the following illnesses which you suffer to your Manager; All cases of diarrhoea and/or vomiting Enteric fever – i.e. Typhoid or Paratyphoid VTEC – Escherichia coli (usually E.coli 0157) Hepatitis A Skin condition – i.e. lesions on exposed areas of the skin that are actively weeping or discharging Infections of eyes, ears or mouth 3. Do not work if you are suffering from diarrhoea and/or vomiting and report this to your Manager immediately. 4. Do not handle food if you have scaly or infected lesions on your skin which cannot be totally covered during food handling. 5. Ensure cuts and abrasions on exposed areas are totally covered with a distinctively coloured waterproof dressing 6. Do not spit in food handling areas 7. Do not smoke in food handling areas. 8. Do not eat or chew gum in food handling areas 9. Wear clean protective over-clothing, including headgear. 10. Ensure work surfaces and utensils are clean. Taken from: Food Handlers: Fitness to Work Guidance for Food Business Managers Published by the Department of Health 1996
Practical Tips High risk food being stored in the fridge or freezer and must be kept covered to avoid contamination Food which has been frozen and then defrosted must be redated with a date on which it was defrosted or a revised use by date You must ensure that you check packaging for specific storage temperatures. It is vital that fish such as fresh tuna is stored at or below 4C to minimise the risk of food poisoning toxins. Some vacuum-packed cooked meats also specify that the meat must be kept at or below 5C. Sauces such as mayonnaise must be kept refrigerated once they have been opened. If you are unsure check on the labelling Opened cans must not be stored in the fridge. Food must be decanted into a container with a lid or covered with cling film etc. before being placed in the fridge. Vacuum packs of meat once opened must be used within 3 days. The use by date printed on the pack refers to the unopened pack.
THE MOST COMMON HAZARDS RELATING TO FOOD POISONING HAZARD CONTROL Preparation of food too far in advance and storage at room temperature leading to multiplication of bacteria Cross contamination Undercooking Inadequate cooling leading to multiplication of bacteria Inadequate reheating Improper hot holding Infected food handlers Store food below 8C or above 63C Prepare minimum amount of food Minimise time the food is at room temperature during preparation Staff training on personal hygiene Cleaning and disinfection of food contact surfaces prior to preparation Raw and high risk food to be segregated at all stages from delivery to service Separate food contact surfaces/equipment (colour coded) Effective cleaning and disinfection High standard of personal hygiene Effective pest control Centre temperature at least 75C Frozen meat thawed prior to cooking Training of staff Food to be cooled to below 8C within 1.5 hours After cooling, store food in a refrigerator below 5C Reheat to greater than 75C All food maintained above 63C Prepare minimum amount of food Prevent contamination Pre-employment medical questionnaire/ screening Prohibited from handling food for at least 48 hours after symptoms have cleared High standards of personal hygiene Staff training, especially reporting of illness (sickness/diarrhoea) and handwashing
TRAINING It is a legal requirement for the proprietor of a food business to ensure that all food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters appropriate with their work activities. Those responsible for the development and maintenance of the HACCP food safety management system must also now receive adequate training in the application of HACCP principles. The appropriate level of knowledge required to meet the legal requirements will vary depending upon what level of work activity is carried out by the food handler and should be in fitting with the level of knowledge and competence required to perform the activity safely. Further guidance on appropriate levels of supervision, instruction and training is given within the various industry guides listed in of this publication. Examples of the Training Required for Different Types of Job: Who? When? What Training? All food handlers Before starting work for the first time Introductory Training including: - personal hygiene; - how to carry out their duties hygienically - what to do if they have an illness such as a stomach upset New employees should work under close supervision until they have received more detailed training. Staff who handle wrapped/pre-packed or “low risk” food only Within 4 weeks of starting a job (8 weeks for part-time staff) Hygiene Awareness Instruction, this should include: - the importance of food hygiene, cleanliness, etc. - the causes of food poisoning; - personal hygiene, reporting illness, etc. - food storage, temperature control and stock rotation; - foreign body contamination; - awareness of pests (rats, mice and insects) Food handlers who prepare or serve high risk “open” food, e.g. cook, baker, shop assistant handling cooked meats or serving unwrapped cream cakes, person working in a café or takeaway Within 4 weeks of starting a job Hygiene Awareness Instruction, this should include: - the importance of food hygiene, cleanliness, etc. - the causes of food poisoning; - personal hygiene, reporting illness, etc. - food storage, temperature control and stock rotation; - foreign body contamination; - awareness of pests (rats, mice and insects) Level 2 (Foundation Certificate in Food Hygiene Course or equivalent) Duration approximately 6 hours
Who? When? What Training? Managers and Supervisors Within 3 months Level 2 (Catering Certificate in Food Hygiene course or equivalent). Duration approximately 6 hours. In larger businesses more detailed training to Level 3 (Intermediate – 12 to 24 hours) or Food Hygiene Courses The Level 2 Food Hygiene Course is a 6-hour course usually completed in one day. This is an ideal introduction into food hygiene for all food handlers. The course can be tailored to suit the individual client’s needs. Candidates who successfully complete a multiple-choice questionnaire are awarded the Foundation Certificate in Food Hygiene. Refresher training for food hygiene, a half-day course strongly recommended for anyone who completed the Foundation Food Hygiene Course more than 3 years ago. This is to ensure food handlers are kept up to date in the latest developments and good practices. Candidates who successfully complete the course will receive a certificate. The Level 3 Intermediate Food Hygiene Course is designed for supervisors or managers who require further training in Food Hygiene. It comprises of 18 hours of training and candidates who achieve at least 60% from the 2-hour multi-choice exam are awarded the Intermediate Food Hygiene Certificate. Hazard Analysis – Principles and Practice. This is a 1½-day course designed for Supervisors/Managers who are required to carry out Hazard Analysis as part of their duties. Successful candidates will be awarded an accredited qualification in Hazard Analysis.
Training records List details of staff, roles, responsibilities and training received and required. Name Training received Role Responsibility Comments If you are experiencing problems or do not understand what you must do in order to comply with the HACCP requirement, contact your inspecting officer to discuss your progress. We would be pleased to provide further assistance.