FOOD HAZARD ANALYSIS
&
GENERAL FOOD SAFEY
INFORMATION
For ..........................................................................................................
Address...................................................................................................
................................................................................................................
................................................................................................................
................................................................................................................
Hazard Analysis Completed by ...............................................................
Date Completed ...................................
Review Date..........................................
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CONTENTS
SECTION ONE..................................................................................................................................3
INTRODUCTION .............................................................................................................................3
WHAT IS DOES THE LAW REQUIRE?.........................................................................................4
Definitions..................................................................................................................................4
Who should complete a Hazard Analysis? ................................................................................4
How much detail is required and what systems can be used? ...................................................4
How do I start?...........................................................................................................................4
Keeping the system up to date ...................................................................................................5
FOOD SAFETY HAZARDS FROM CONTAMINATION .............................................................5
FOOD SAFETY HAZARDS FROM BACTERIA ...........................................................................5
FOOD SAFETY HAZARDS – A Summary .....................................................................................7
YOUR BUSINESS – FLOW DIAGRAM .........................................................................................8
PURCHASE & DELIVERY..............................................................................................................9
STORAGE .......................................................................................................................................12
PREPERATION...............................................................................................................................16
COOKING .......................................................................................................................................20
COOLING........................................................................................................................................24
REHEATING...................................................................................................................................26
SERVICE AND DISPLAY .............................................................................................................28
SECTION TWO – GENERAL FOOD SAFETY INFORMATION ...............................................32
TRAINING ..............................................................................................................................32
FOOD HANDLERS – FITNESS TO WORK .........................................................................35
FOOD HANDLERS – GENERAL & PERSONAL HYGIENE GUIDANCE ...............................37
Protective Clothing and headgear ............................................................................................37
First Aid ...................................................................................................................................37
Changing and Staff Facilities...................................................................................................37
Staff Toilets..............................................................................................................................37
CLEANING .....................................................................................................................................38
What is involved in cleaning?..................................................................................................38
STRUCTURE ..................................................................................................................................39
PEST CONTROL ............................................................................................................................41
SECTION THREE: MONITORING & RECORD SHEETS ..................................................43
FRIDGE /FREEZER TEMPERATURE RECORD ................................................................43
TEMPERATURE RECORDS: COOKING & HOT HOLDING ............................................44
CLEANING SCHEDULE/LIST..............................................................................................45
PEST CONTROL RECORD ...................................................................................................46
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2
SECTION ONE
INTRODUCTION
This guide has been prepared by the Food & Occupational Health Team at Allerdale Borough
Council to provide information on Food Safety Management and Hazard Analysis to assist you
with developing a food safety management system of your food business.
The guide is in three sections:
Section 1 provides information on Hazard Analysis for each stage of your food business with
examples of how to control common food safety problems.
Answer all questions where possible and refer to the Example Hazard Analysis table for guidance
to complete your own assessment for each stage relevant to your food business.
Section 2 provides general information on areas such as training, fitness to work, and cleaning,
structural requirements for kitchens and pest control information.
Section 3 contains the blank record sheets marked by : in section 1& 2 with a list of
publications available free of charge from Allerdale.
Information is also available from www.allerdale.gov.uk under the Environment.Section.
SUGGESTIONS AND COMMENTS WELCOME
Can you think of any ways to improve this booklet?
If so, we would be interested in any comments you have about the
™
™
™
™
FORMAT
CONTENT
EASE OF USE
OTHER AREAS TO INCLUDE
Please Contact the –
Food & Occupational Health Team
Allerdale Borough Council
Allerdale House
WORKINGTON
CA14 3YJ
Tel: 01900 326450
Fax 01900 32
E-mail [email protected]
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3
WHAT IS DOES THE LAW REQUIRE?
The Food Safety (General Food Hygiene) Regulations 1995 introduced a requirement for
people running food businesses to:
“…. identify any step in the activities of the business which is critical to ensuring food safety and
ensure that adequate safety procedures are identified, implemented, maintained and reviewed”.
This means that if you run a food business you must look at what happens from the start to finish
and decide which parts of it might lead to food becoming unsafe to eat, and then take action to
prevent this from happening. You will also need to ensure that this reflects what is currently
happening in your food business.
This requires a systematic identification of potential hazards an estimation of the degree of risk
from them and the measures necessary to control.
You may have already heard of this described as “Regulation 4(3)”, “Hazard Analysis”, “Risk
Assessment” or “HACCP”.
Definitions
Hazard – a source of danger: anything, condition or circumstance that could cause harm to the
consumer or affect the safety of food
Risk – a measure, or scale, of the likelihood or possibility that a hazard will occur
Critical Control - a step at which a control which is crucial to the safety of the food
High Risk Food – ready to eat foods and foods which easily supports the growth of food
poisoning bacteria e.g. cooked meats, cooked rice, dairy products
Danger Zone – a temperature range from 8 C – 63 C where bacteria will grow and multiply.
Who should complete a Hazard Analysis?
All food business will need to show that they have carried out a Hazard Analysis this can be done
in a number of different ways depending on the types of food prepared, served and sold by the
business
Before starting your Hazard Analysis make sure that your premises are in a good condition and
that all equipment and facilities you require to operate safely and hygienically are provided.
See Section 2 for general guidance on structure and equipment
How much detail is required and what systems can be used?
Every food business is different and the amount of detail will depend on the type of food is
prepared, served and sold.
This booklet takes a step by step approach from the start to the finish with information for each
stage, questions to complete and a table showing a generalised Hazard Analysis for that stage.
Guidance and examples of other systems available are listed in section 3 :
How do I start?
Look at the flow diagram on page 8 and decide which sections apply so that you can
systematically take into account at each stage
• All potential hazards
• Your working methods and conditions
You can then decide on the controls required and how you will check them
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Keeping the system up to date
Your system must be reviewed when any part of your business changes. For example if you: •
•
•
Change suppliers or extensively change the menu
Decide to start cooking and slicing meat instead of buying it pre packed
Prepare food in advance and reheat it instead of serving it freshly cooked
FOOD SAFETY HAZARDS FROM CONTAMINATION
Food Safety Problems causing by contamination can occur at any stage during the delivery,
storage, preparation, cooking, cooling reheating and display of food
There are three sources of contamination, which you must consider to determine if there is a
hazard, and then how you will control that hazard.
The sources of contamination with common examples and questions to ask yourself are listed
below:
Microbiological - Bacteria (i.e. Salmonella, E.Coli), Viruses, Parasites
•
•
•
•
Could harmful bacteria be present in or on the food?
Could foods especially ready to eat food become contaminated?
Could harmful bacteria grow to dangerous levels in the food?
Could harmful bacteria survive a process such as cooking, meant to destroy them?
Chemical - Cleaning materials, perfume, other chemicals
•
Could cleaning chemicals get into the food?
Physical - glass, plasters, drawing pins, insects, wood, metal, jewellery, fingernails, hair
•
•
Could dangerous shard of glass get into the food?
Could pests or other objects get into the food?
Prevention of contamination is all about keeping anything out of food that does not belong
there, including parts of equipment, objects from people, debris from the surrounding area and
bacteria.
Staff awareness and cleanliness at every stage is the best control against contamination.
FOOD SAFETY HAZARDS FROM BACTERIA
Food safety hazards from bacteria is one of the most important areas that you need to control
Food contaminated with bacteria can cause food poisoning the symptoms and type of food
involved will vary The most common types of food poisoning bacteria include Salmonella, E.Coli
0157 and Campylobacter.
Information sheets are available :
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Bacteria may be present in food due to a number of reasons:
•
natural presence of bacteria in some food, e.g. raw meat/vegetables;
•
possible survival of bacteria if the food is not thoroughly cooked;
•
Growth of bacteria to unsafe numbers under certain conditions.
Some conditions can cause bacteria to develop a protective “shell” (spore formation) or
to product poisons (toxins). Further cooking may not destroy spores and toxins.
Most caterers and food businesses will use High Risk Foods those that can readily support the
growth of bacteria unless conditions are controlled, as a guide high-risk foods are generally:
•
high in protein
•
moist
•
ready to be eaten without further cooking
•
require storage in a fridge
•
have a ‘use-by’ date mark
Because of the potential problems you need to be particularly aware of foods that are either High
Risk when they enter your business or ones which are produced by your business.
High Risk Foods include:
•
Meat (cooked, smoked, cured)
•
Fish (cooked, smoked, cured, shellfish)
•
Cooked eggs and egg products, e.g. quiche
•
Soft cheese
•
Cream, cream cakes ,Trifles, mousses, custards
•
Cream or meat-based sauces, soups or gravies
•
Prepared vegetables for salads, e.g. coleslaw
•
Sandwiches (depending on the filling)
•
Pies, pasties, sausage rolls
Some foods may become High Risk once you start to use them, dried pulses after soaking,
opened cans (see manufacturer’s guidance on labels).
The Use of Raw Eggs
Caterers should note that current Government advice is that everyone should avoid eating raw
eggs or uncooked dishes made with them. This applies in particular to vulnerable groups such as
the elderly, the sick, babies, toddlers and pregnant women.
The use pasteurised egg to replace raw egg in any product, which is not going to be cooked is
strongly advised.:
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FOOD SAFETY HAZARDS – A Summary
PHYSICAL
CONTAMINATION
Non-food items in food
INJURY / CUSTOMER
COMPLAINTS
CHEMICAL
CONTAMINATION
Non-edible chemicals
which shouldn’t be there
SICKNESS / INJURY
BIOLOGICAL
CONTAMINATION
(Usually bacteria)
SURVIVAL
when they should
be killed
e.g.: food not
cooked for long
enough
FOOD POISONING /
SPOILAGE
GROWTH
on food
e.g.: fridge at
the wrong
temperature
Allerdale Borough Council
CONTAMINATION
Where they
shouldn’t be
e.g.: cooked items
stored next / below
raw meat
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YOUR BUSINESS – FLOW DIAGRAM
This diagram should include the things that happen to food in most businesses.
Cross out any stages, which are not used in your business as you will not need to consider these
sections until you come to REVIEW your system
PURCHASE
AND
DELIVERY
FROZEN
STORAGE
CHILLED
STORAGE
DRY
STORAGE
COOKING
page 20
STORAGE
PREPARATION
COOLING
page 24
CHILLED
STORAGE
page 12
DISPLAY OR
SERVE
COLD
REHEAT
Page 26
DISPLAY
OR SERVE HOT
page 28
The following pages will give examples of problems and controls for each of these areas.
At the end of each section there are questions to complete and a general example of a
Hazard Analysis to help you complete the assessment for your business.
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PURCHASE & DELIVERY
Suppliers
The use of reputable suppliers will help to eliminate many problems at this stage.
A good
supplier may be well known within your area for providing quality products or you may have used
a supplier for many years without problems. The condition of their premises/delivery vehicle will
provide an indication as to standards.
A supplier may not be aware that something is unacceptable unless you let them know.
List main suppliers, food types and delivery dates for each: -
Main Suppliers
Main Food Type
Delivery Day & Approx. Time
Delivery Checks can include:
1. Visual Checks: •
Food should look and smell right
•
Packaging must be intact with no signs of pest damage
• Date codes should be checked - items delivered should have a reasonable shelf life
¾ It is illegal to sell food that has exceeded its ‘use by’ date
¾ It is bad practice to sell food which has exceeded its ‘best before’ date
2. Temperature of Delivered Goods
Low temperatures do not kill bacteria but their growth is slowed down.
•
Chilled foods should be delivered at or below 8°C
•
Frozen foods should be delivered as close as possible to –18°C
•
Any foods found to be partially defrosted should be rejected
•
The temperature of all chilled or frozen deliveries need not be recorded; however, it is
good practice to do so and should be considered by larger catering establishments.
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General
•
Check deliveries from new suppliers until you are confident in them
•
Monitor any deliveries you think there may be a problem with by choosing random
deliveries.
•
Unacceptable products should ideally be rejected at the delivery stage.
•
If you become aware of a problem at a later stage, clearly label and separate the food
item from other ingredients and inform the supplier.
Pleases complete the following questions and refer to the Example Hazard Analysis
Summary Table – Purchase & Delivery to help you complete your assessment of this
stage.
If required see section 3 for – Delivery Monitoring Sheet :
1. How are deliveries checked by your business, and who is responsible for checking them?
………………………………………………………………………………………………………
………………………………………………………………………………………………………
…………………………………………………………………
2. What action would be taken if product purchased or delivered was unsatisfactory? (e.g.
damaged packaging, soft frozen goods)
………………………………………………………………………………………………………
………………………………………………………………………………………………………
………………………………………………………………
IF YOU DO NOT MAKE ANY CHECKS YOU ARE SOLELY RELYING ON YOUR SUPPLIERS
AND NOT CONTROLLING THE POTENTIAL HAZARDS OF THIS AREA OF YOUR BUSINESS
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STEP
PURCHASE &
DELIVERY
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
•
Product specifications
Use reputable supplier
•
Check product against
specification
Audit supplier
•
Reject goods that do not
meet specifications
Contamination prior
to purchase
•
•
Contamination
during transport
•
•
Product specifications
Use reputable supplier
•
Check product against
specification i.e. visual
checks
•
Reject goods that do not
meet specifications
•
Growth of bacteria
•
Temperature control of
delivery vehicles
•
Record temperatures on
delivery
Record use by dates on
delivery
•
Reject goods that do not
meet specifications
•
Summary
•
•
Perishable foods must be transported below 8°C. Frozen foods should be transported below -18°C.
Any goods with damaged packaging should be rejected on delivery
• Use by and best before dates should be checked on delivery. Dates that have expire should be rejected
• Will somebody be available to accept deliveries and place in the correct storage place?
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STORAGE
The correct storage of food is important to ensure that food and ingredients are protected from
contamination and that conditions do not allow the growth of harmful bacteria
Chilled and Frozen Foods
Why store food in fridges & freezers?
•
To slow the growth rate of bacteria, including spoilage & food poisoning organisms;
•
It is a legal requirement. The temperature of high risk, perishable foods must be at or below
8oC, which is why it is recommended that your fridge operates between 0 – 5oC.
You should know what the operating air temperature of all fridge units.
This can only be measured accurately with the use of a thermometer.
The best time to check temperatures is first thing in the morning or at the start of each shift. If you
discover a fridge or freezer running at too high a temperature, check the temperature of the food
with a probe thermometer if possible. Any suspect food should be removed. If the unit cannot be
adjusted the unit to operate at the correct temperature, arrange for it to be serviced and if
necessary replaced.
Fridge temperature gauges may not be reliable and accurate.
To prevent Contamination during chilled storage
•
Ensure all ready to eat foods are stored separately or stored above raw meat.
•
Cover or place food in appropriate containers
•
Foods stored in walk-in chillers should not be stored on the floor.
Dry Goods and Storage at Room temperature
•
Keep food off the floor to ensure adequate cleaning and reduce the risk of contamination by
pests.
•
Provide enough storage space to allow rotation of stock.
•
Storerooms must be cool, well ventilated and well lit.
•
Shelving should be non-absorbent and easy to clean.
•
Where possible chemicals & cleaning equipment should be stored in a separate area.
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General
•
Check stocks to ensure food does not exceed its date code.
•
Check that there is no damage by pests or signs of infestation
•
Avoid Cross contamination between raw and cooked items
Pleases complete the following questions and refer to the Example Hazard Analysis
Summary Table – Storage to help you complete your assessment of this stage.
If required see Section 3 for – Temperature Monitoring Sheet :
1. At what temperature do you aim to operate your fridge’s & freezers?
Fridge’s:
……………………………………………………………………………….
Freezers: ………………………………………………………………………………..
Who is responsible for checking and recording the fridge / freezer temperatures?
………………………………………………………………………………………………………
……………………………………………………………………………
2. What action is taken if temperature checks indicate an incorrect storage temperatures?
………………………………………………………………………………………………………
………………………………………………………………………………………………………
…………………………………………………………………
IF YOU ARE NOT UNDERTAKING TEMPERATURE CHECKS DURING STORAGE HOW ARE
YOU CONTROLLING THE GROWTH OF BACTERIA?
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STEP
STORAGE
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
Store refrigerated goods
below 8°C and frozen
goods below 18°C.
Ensure effective stock
rotation is in place
•
Monitor & record
temperatures of
freezers and
refrigerators
Weekly stock checks
Visual inspection of ‘use
by’ dates
•
Use clean equipment
Keep raw & cooked foods
separate
Maintain high standards of
personal hygiene
Pest control – in house /
contractor
•
•
•
Visual Checks
Staff supervision
Cleaning schedules
•
Growth of bacteria
•
•
Contamination –
bacterial, chemical,
physical
•
•
•
•
•
•
•
•
•
Ensure sufficient and
adequate ventilation
Staff Training
Review cleaning
schedules
frequency
products
staff instruction
Review staff training
Review contractor visits
Summary
•
•
•
A refrigerator must be maintained below 8°C, ideally 1 - 5°C in order to slow down the growth of bacteria present in the food.
The temperature should be monitored with a fridge thermometer and recorded
Raw meats must not be allowed to contaminate ready to eat foods during storage in a refrigerator. Ideally, raw meats should be
stored separately or alternatively they should be kept covered and stored below ready to eat foods.
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PREPERATION
This is a very high-risk stage as food will be open to contamination from a number of sources and
will be at a temperature that allows the growth of bacteria (Danger Zone -8 oC – 63 oC).
Staff hygiene and awareness of food safety risks are vital in controlling the risks at this stage.
Contamination of food during preparation can occur through direct or cross contamination.
Direct Contamination – the route directly from the source of contamination to a food. E.g.
human/pests
ready to eat foods.
Cross Contamination – contamination is passed from raw to high-risk food via, for example, a
contaminated preparation board.
During the preparation stage you must consider:
•
•
•
•
•
the time for which food may be at room temperature,
how the food is handled,
where it is prepared,
where it is stored,
who is responsible for preparation (training /supervision required)
For example:
Preparation Time –High Risk Food should be at room temperature for the shortest time
possible to keep bacterial growth to a minimum.
For foods prepared in advance, make sure there is enough time in the working day for
preparation, cooking and if appropriate cooling.
Thawing – Food must always be protected from the risk of contamination during thawing.
Thawing must be planned in advance and can be achieved by the following methods:
•
Placing food at the base of the refrigerator
•
Leaving food covered at room temperature for a controlled time
•
By running under or leaving in cold water for a controlled time
Other Hazards to consider during the preparation stage are:
•
High working temperature in the kitchen or storage areas
•
Inadequate handwashing
•
Staff handling food while suffering from diarrhoea and/or vomiting
•
Inadequate cleaning (bacterial /physical contamination)
•
Poor maintenance of buildings and equipment (physical contamination)
•
Lack of staff awareness
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Please complete the following Questions and refer to the Example Hazard Analysis Table –
Preparation for information to complete your assessment of this stage.
1. How do you protect food in your kitchen from cross or direct contamination during the
preparation stage?
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
2. ? At what stages during the preparation of food would you expect yourself or staff to wash
hands
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
3. What type of cleaning clothes, equipment and cleaning chemicals do you provide for use in
the preparation area?
.........................................................................................................................................
.........................................................................................................................................
IF YOU DO NOT PROTECT FOOD FROM RISK OF CONTAMINATION DURING
PREPERATION, HOW ARE YOU CONTRIOLLING THE RISK?
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STEP
PREPARATION
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
Prepare food in a cool
environment
Keep preparation time
to a minimum
•
•
•
Check with
thermometer
Staff supervision
Use clean equipment
Keep raw & cooked
foods separate
Maintain high standards
of personal hygiene
Pest control – in house
/ contractor
•
•
•
Visual Checks
Staff supervision
Cleaning schedules
•
Growth of bacteria
•
•
Contamination –
bacterial, chemical,
physical
•
•
•
•
•
•
•
Ensure sufficient and
adequate ventilation
Staff Training
Review cleaning
schedules
frequency
products
staff instruction
Review staff training
Review contractor visits
Summary
• Do you have separate preparation areas for raw & cooked foods?
• How are surfaces & equipment used for raw & cooked foods cleaned?
• A cleaning schedule should detail what should be cleaned, the frequency of cleaning, the method of cleaning
and the person responsible for cleaning a particular area.
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COOKING
To destroy and reduce bacteria to a safe level, the centre of food must reach at least 75°C.
Any manufacturers cooking instructions must also be followed.
HOW CAN YOU CHECK THAT COOKED FOOD HAD REACHED A SAFE TEMPERATURE?
•
Visual checks
¾ colour and texture change
¾ Juices running clear
•
Temperature checks
Temperature Probes - Available as either the traditional probe attached to a dial read out or a
digital unit attached to a probe.
The advantage of the digital units is that they can be used for recording of fridge and freezer
temperatures
Remember that both types of probe must be kept clean and disinfected between checking each
food type. They must also be calibrated regularly to ensure they are working accurately.:
Frequency of Temperature Monitoring
•
Probe a set number of different cooked items in a day, concentrating on items such as meats,
joints, meat-based soups and stocks and reheated meals.
It is not necessary to probe every meal. The temperature thermostat and type of food being
cooked will remain similar. Therefore, once you have checked the cooking method (time and
setting) there will be no need to continually verify this by probing.
A regular check should be carried out approximately every three months in order to check the
equipment is working effectively and the required temperature is being achieved.
However, if conditions or meals change, you must re-check your cooking procedures.
If you are in any doubt that an item has cooked properly check it with a temperature probe.
If necessary, cook it for longer.
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Please complete the following Questions and refer to the Example Hazard Analysis Table –
Cooking for information to complete your assessment of this stage.
Refer to Section 3 – Cooking Temperature Monitoring Sheet :
1. How can you show that you cook food properly, and what is the minimum temperature in the
centre of your cooked food?
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
2. How do you know your temperature probe is working correctly?
(For revision, see storage section)
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
.........................................................................................................................................................
IF YOU DO NOT MAKE ANY CHECKS OR KEEP RECORDS, HOW ARE YOU
CONTROLLING THE HAZARD?
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STEP
COOKING
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
Cook to a core
temperature of 75°C
•
Monitor & record core
temperature of main
dishes with probe
thermometer
•
Continue cooking
process until 75ºC is
achieved
•
Ensure probe is
sterilised between
products
•
Staff supervision
•
Staff training
Survival of Bacteria
Summary
• The core temperature of all foods should be cooked to 75°C.
• This should be monitored with a probe thermometer.
• A probe thermometer should be sterilised between uses, in order to kill any pathogenic bacteria and
prevent cross contamination between dishes. Either boiling water or bactericidal probe wipes can be used
to achieve this.
• Staff should be carefully instructed on cooking and monitoring procedures
• How are you checking your cooking process?
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COOLING
During cooling, bacteria that has survived the cooking process can continue to grow as the
temperature of the food falls into the danger zone of 8 – 63°C. It is essential that food is kept
within this zone for the minimum amount of time.
Food should be cooled to room temperature within 1.5 hours after cooking and placed in the
fridge.
Cooling can be speeded up in a number of different ways,
•
Choose the coolest part of the kitchen or store room area
•
Split bulk quantities of food into individual or smaller portions. Meals like lasagne and
pies, rice, curry and stews could be placed into small, shallow containers
•
Only cook joints of meat of less than 2.5kg (5–6 lbs.) in weight.
• Use a cooling / wire rack to aid air circulation
•
Use a fan or water to cool the outer container
A separate fridge could be used to avoid increasing the temperature of your refrigerator.
Spore Formers
Certain types of bacteria are capable of producing a protective shell called a spore former when
conditions are unfavourable. This type of bacteria produces a toxin either while growing or when
the bacterial cell dies. The toxin is heat resistant and will not be killed when the food is reheated.
Spores can survive cooking and start to grow in food when conditions become favourable. This
will happen if food is cooled too slowly. Spore forming bacteria are linked with rice, rolled meats,
stocks and gravies.
Please complete the following Questions and refer to the Example Hazard Analysis
Table – Cooling for information to complete your assessment of this stage.
1. Give an example of two types of high risk foods
.........................................................................................................................................
.........................................................................................................................................
2. How can you ensure High Risk Foods are cooked quickly enough?
.........................................................................................................................................
.........................................................................................................................................
IF YOU DO NOT KNOW HOW LONG FOOD TAKES TO COOL, HOW ARE YOU
CONTROLLING THE HAZARD?
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STEP
COOLING
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
Cool food as rapidly as
possible
•
Check temperature and
time of cooling
•
Review staff training
•
Refrigerate as soon as
cool (10°C)
•
Monitor and record
refrigerator temperature
•
Adjust unit if necessary
•
Keep foods covered
•
Visual checks / Staff
Supervision
•
Review staff training
•
Good standards of
personal hygiene
•
Visual checks / staff
supervision
•
Growth of surviving
spores
Further
contamination –
bacterial, chemical,
physical
Summary
• Food should be cooled as rapidly as possible and stored below 8°C
• Food should be covered during cooling to prevent contamination
• Staff should be supervised and instructed on cooling procedures
Allerdale Borough Council
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REHEATING
Do you need to reheat and is it safe to reheat?
If food must be reheated, a temperature of 75°C must be achieved as rapidly as possible to avoid
food remaining below 63°C. This will ensure minimal multiplication of bacteria or possible toxin
production to levels, which may cause illness.
Do you know how the food has been cooked, cooled and stored?
Food to be reheated must be thoroughly cooked, cooled under controlled conditions and stored in
a fridge.
The use of Microwaves to reheat
•
Food can reheat unevenly
•
Always follow the manufacturers instructions
•
Know the power wattage of your microwave
•
Consider whether a commercial microwave would be more effective and efficient
•
Cooking programmes (time and power setting) for different foods should be established
•
Regular temperature checks should be carried out routinely to ensure the microwave is
working effectively and that food is achieving the correct temperature
Food must only be reheated once. Left over reheated food should be thrown away.
See the section on cooking for advice on thorough heating.
Please complete the following Questions and refer to the Example Hazard Analysis
Table – Reheating for information to complete your assessment of this stage.
1. How can you show that you reheat your food thoroughly, and what is the minimum
temperature that the food should reach?
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
IF YOU DO NOT MAKE ANY CHECKS OR KEEP RECORDS, HOW ARE YOU
CONTROLLING THE HAZARD?
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STEP
RE-HEATING
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
•
•
Survival of bacteria
Growth of bacteria
•
Re-heating core
temperature to above
75°C
Re-heat foods only once
•
Monitor and record
refrigerator temperature
Staff Supervision and
instruction
•
Calibrate probe using
boiling water (100°C) and
ice (0°C)
•
Have microwaves serviced
annually
•
Review staff training
Summary
• Food should be re-heated to a core temperature of 75°C in order to kill any pathogenic bacteria
• Staff should be supervised and instructed on re-heating procedures
• Food should be re-heated only once.
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SERVICE AND DISPLAY
This includes buffets and hot and cold display cabinets
Cold Foods
Foods that normally require temperature control may be kept above 8°C for a single period of up
to 4 hours, to allow it to be served or displayed. After this period, any food remaining should be
thrown away or chilled to 8°C or below until used.
Hot Foods
Foods which will be served hot may be kept for service or on display for sale to consumers out of
temperature control (63°C or above) for a period of two hours. After this time the food should
either be discarded or cooled as quickly as possible to a temperature of 8°C or below before final
reheating for sale
Note: - consideration must be given to these time tolerance limits during preparation period
Please complete the following Questions and refer to the Example Hazard Analysis Table –
Reheating for information to complete your assessment of this stage.
1. What temperature should hot food be stored at?
.........................................................................................................................................
.........................................................................................................................................
2. What temperature should cold food be stored at?
.........................................................................................................................................
.........................................................................................................................................
3. If you do hold High Risk Food at room temperature, what is the maximum time it should be
left out for?
.........................................................................................................................................
.........................................................................................................................................
4. What action should be taken if a food is found to be at the wrong temperature?
.........................................................................................................................................
.........................................................................................................................................
IF YOU DO NOT MAKE ANY CHECKS OR KEEP RECORDS, HOW ARE YOU
CONTROLLING THE HAZARD?
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STEP
HAZARD
CONTROL
MONITORING
CORRECTIVE ACTION
What can go wrong?
How can I prevent it going wrong?
How do I check my control?
What do I do if hazards are not
controlled
•
•
•
COLD SERVICE • Growth of bacteria
/ DISPLAY
•
(i.e. buffet)
•
Contamination during
display
Display food for a single
period for a maximum of
4 hours. After 4 hours
either dispose or
refrigerate below 8°C
•
Keep food covered /
protected where
possible
•
Use clean equipment
Visual Checks
Staff instruction /
supervision
Review staff training
Summary
• Perishable food can be displayed outside temperature control (i.e. above 8°C) for 4 hours for a single period.
• Staff should be instructed and supervised on display procedures.
List any cold foods that are on Display at your premises
1.
2.
3.
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CONTROL
STEP
HAZARD
What can go wrong?
How can I prevent it going wrong?
HOT SERVICE
/ DISPLAY
•
•
•
Growth of bacteria
Contamination
during display
MONITORING
How do I check my control?
CORRECTIVE ACTION
What do I do if hazards are not
controlled
Display food for a single
period for a maximum of 2
hours. After 2 hours either
dispose or re-heat to 75°C.
•
Keep food covered /
protected where possible
•
Use clean equipment
•
•
Visual Checks
Staff instruction /
supervision
•
Review staff training
Summary
• Hot food can be displayed outside temperature control (i.e. below 63°C) for 2 hours for a single period.
• Staff should be instructed and supervised on display procedures.
List any hot foods that are on Display at your premises
1.
2.
3.
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SECTION TWO – GENERAL FOOD SAFETY INFORMATION
TRAINING
Why is training important?
The Food Safety (General Food Hygiene) Regulations 1995 requires proprietors of food
business to ensure that ‘food handlers engaged in the food business are supervised and
instructed and/or trained in food hygiene matters commensurate with their work activities’
This means the level of training given should be appropriate to and linked to a person’s duties.
Staff who are not properly trained may not be aware of the food safety problems they can cause.
Who needs to be trained?
•
Anyone who handles and prepares open food;
•
Supervisors and managers of the above staff.
What type of training is appropriate?
The regulations do not specify methods of training.
However the Industry Guide to Good
1
Hygiene Practice does provide an indication to the levels of food hygiene training food handlers
should receive. The table below provides guidance on what level of training is appropriate for
staff involved in various jobs.
Job
examples
Category
of
staff
Stage 1
Stage 2
Stage 3
Essential information
Hygiene awareness
Formal training
Before starting work
A
Handle low risk
or wrapped food
only.
Storeman
Shop assistant
Bar person
Servery
assistant
Food delivery
Cellarman
Waiter/Waitress
B
Prepare open
food, high- food.
Chef
Cook
Kitchen
assistant
Bar staff (who
prepare food)
Care Assistants
C
Handlers who
have supervisory
duties.
1
Within 1 month
Level 1
Level 2 & 3
Within 3 months
Where appropriate
Managers
Supervisors
Industry Guides To Good Hygiene Practice, Chadwick House Group Ltd (ISBN 0 900 103 00 0)
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Stages 1 & 2 would normally be carried out ‘in-house by the manager/supervisor, as part of a
new starters induction process.
Stage 3 would normally be carried out by an accredited trainer. In-house courses may be
acceptable, if the course content is of an appropriate standard and the trainer is competent.
Table 1 on the next page lists the areas to be included at each of the stages.
Level 1: Basic training courses consist of approximately 6 hours tuition covering all the
information listed in table 1.
Level 2:
Intermediate-training courses consist of 24 hours tuition with a written exam;
Level 3:
Advanced-training courses consist of 40 hours of tuition.with marked coursework
and a written exam
Accredited training courses are run by a number of organisations:
•
The Chartered Institute of Environmental Health (CIEH) (0207 827 5882)
•
The Royal Institute of Public Health and Hygiene (RIPHH) (0207 630 2731)
•
The Royal Society of Health (RSH) (0207 630 0121)
•
The Royal Environmental Health Institute of Scotland (REHIS)
•
Society of Food Hygiene Technology (SOFHT) (01590 671 979)
•
Local Collages
In House Training Courses should be reviewed on a regular basis with appropriate changes
made to reflect current legislation.
Update and Refresher Training
Refresher or update training for staff may be necessary at regular intervals, for example, when
there are changes in legislation, or the food production process or menus.
Training Records
It is good practice to keep records and training completed by all members of staff. Records are
not needed by law, however written evidence of food hygiene training may be very important in
demonstrating compliance with the requirement.
See Section 3 for Training Record Forms :
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33
Table 1.
Suggested areas to be covered at each training level
Stage 1
Stage 2
Stage 3
Essential information
Hygiene awareness in addition to
essential
Formal training
Level 1
Before starting work a food handler
must receive written or verbal
instruction in the following:
Hygiene awareness should be given within
1 month of commencing employment in
the following:
To given within 3 months to handlers of high risk,
open foods:
•
Wearing clean clothing
•
•
Food poisoning micro-organisms types &
sources.
•
Hand washing:- e.g.
before handling food;
after using the toilet;
after handling raw foods or
waste;
after every break;
after coughing, sneezing,
blowing nose.
Emphasising the importance the
business places on good food
hygiene.
•
•
Food poisoning, symptoms and causes.
How bacteria can cause illness.
•
•
Reasons for the need for good
personal hygiene.
Simple microbiology, toxins, spores,
growth & death.
•
•
Premises layout and structure.
Causes of cross contamination
and how it can be prevented.
•
Common food hazards and their
prevention.
•
Cleaning and disinfection.
•
Personal hygiene, rules and
responsibilities.
•
Prevention of food contamination.
•
Legal obligations.
•
Pest control.
•
Temperature control of food – storage,
thawing, reheating and cooking.
•
•
Legal duty notify supervisors
of any skin, nose, throat,
stomach or bowel problems
and food poisoning
symptoms.
Ensuring cuts & sores are
covered with coloured
waterproof dressing.
•
Not to smoke, eat or drink in
food rooms.
•
Not to cough & sneeze near
food.
•
Dangers of preparing food too
far in advance.
•
Keeping food either
refrigerated or piping hot.
•
Need to separate raw &
cooked food strictly separate.
•
Reheated food to be piping
hot.
•
Keeping equipment and
surfaces clean – ‘Clean as you
go’
•
Follow food safety
instructions on food
packaging
•
Reporting something wrong
to their supervisor.
Allerdale Borough Council
•
Explaining correct food storage
practices inc. temperature control
& protection from contamination.
•
Correct use of cleaning
chemicals and materials.
•
Waste disposal arrangements.
•
How to prevent foreign body
contamination.
•
Awareness of pests.
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34
FOOD HANDLERS – FITNESS TO WORK
Staff should not handle food if they are unwell with sickness or diarrhoea and should always
inform you if they have: •
Been sick and or have had diarrhoea
•
Have infected cuts or sores
•
Feel unwell (confirm symptoms are not sickness & diarrhoea)
•
Are returning to work after any of the above symptoms during travel abroad
•
Anyone in their household is sick or has diarrhoea
You must ensure that staff know that it is a legal requirement that they need to inform you
if they fall into any of the above categories.
You may even wish to emphasise this by asking them to sign a clause in their contract.
Before employing any food handler you should check that they do not have any specific health
condition which would make them a risk to food safety.
You can use a questionnaire or in a less formal manner by verbally questioning the person.
QUESTIONNAIRE FOR EMPLOYERS WHEN CONSIDERING EMPLOYING FOOD HANDLERS
1. Have you now, or have you over the last seven days, suffered from
diarrhoea and/ or vomiting
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 or ear trouble?
ii)
a recurring bowel disorder?
Yes/No
Yes/No
4. Have you ever had, or are you now 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
When staff return to work after sickness or foreign travel you should question them to ensure that
they do not pose a contamination risk in your business.
See Section 3 for forms :
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35
More about Diarrhoea and Vomiting (Gastrointestinal Illness)
Any food handler who has diarrhoea and/or vomiting and is at work should report to their
supervisor, leave the food handling area immediately and be sent home.
If there is only one bout of diarrhoea or vomiting in a 24-hour period and there is no fever that
person may resume food-handling duties. They should be reminded of good hygiene practice,
particularly hand washing.
If symptoms persist, the person should go to their doctor and only return to work when:•
48 hours have passed since they last had any vomiting or diarrhoea;
•
or, if taking anti-diarrhoea drugs, they have had no vomiting or diarrhoea in 48
hours after finishing the drug treatment;
•
You are sure that good hygiene practice, particularly hand washing is observed in
all circumstances.
Feel free to contact this department (tel. 01900 326450) if you are still unsure whether or not a
food handler poses a health risk and ought to be excluded from work.
If a food handler is confirmed as suffering from typhoid fever, paratyphoid fever or E.coil
0157, please contact this department for guidance on the appropriate exclusion action.
(Source: Department of Health Guidance Document “Food Handlers – Fitness to Work” 1995)
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FOOD HANDLERS – GENERAL & PERSONAL HYGIENE GUIDANCE
Staff who handle food must take every precaution to ensure that bacteria and other physical and
chemical sources of contamination are not passed on to food. All food handlers should remember
the following
•
•
•
•
•
•
Scrupulous personal cleanliness is essential those responsible for food storage,
preparation, cooking and service;
Food should be touched by hand only when there is no alternative.
Avoid bad habits such as smoking, spitting, scratching or picking at bodily parts. Even
eating and drinking can spread germs from the person’s mouth to hands;
Jewellery should be kept to a minimum such as a plain wedding ring/band or sleeper
earrings;
Hands should be clean at all times with short nails and no nail varnish.
Illness must be reported
Handwashing is a basic of good hygiene Hands should always be thoroughly washed when: •
•
•
•
•
•
•
•
•
•
•
Starting work
On returning to work after each break
After removing from one area to another
After using the toilet
Between handling raw and cooked food
After handling waste food and refuse
After handling chemicals
Before and after any cleaning procedure
After contact with pests or contaminated food
After touching any part of the head
After smoking
Protective Clothing and headgear
• Protective clothing must always be clean and in good repair.
As a minimum a clean pale coloured apron should be worn.
• Avoid wearing outdoor clothing in food preparation areas, to prevent contamination from
bacteria and dirt and physical contamination from buttons etc. falling into open food;
• Protective headgear is worn to ensure hair and dandruff does not contaminate food or
surfaces. As a minimum long hair should be tied back;
• Provide protective headgear and coats for use by visitors.
First Aid
• Cover all cuts with a blue waterproof plaster or porous plaster and blue waterproof finger stall;
• Medication should not be kept in the first aid box or given to staff :
Changing and Staff Facilities
• Store outdoor clothing in separate areas or lockers to prevent it acting as a source of
contamination;
• Hand-washing facilities must be provided with hot and cold water, soap, and a suitable means
of hand drying (liquid soap and disposable paper towels are recommended);
• Store dirty protective clothing away from supplies of clean protective clothing;
Staff Toilets
• Where necessary separate and sufficient toilets should be provided for males and females.:
• Wash hand basins should be provided within the areas, with adequate hot and cold water
supplies, soap, and a suitable hand drying facility (preferably paper towels).
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37
CLEANING
Poor standards of cleaning can cause – Physical /Chemical/Bacterial Contamination.
The most important surfaces to keep clean are those that food comes into direct contact with,
particularly High Risk Food e.g. slicers, cutting boards, mixers For these items the removal of
visible dirt should always be followed by disinfection to reduce the level of bacteria to a safe level.
Surrounding areas can also contribute to contamination and must not be forgotten.
A cleaning schedule can help to ensure that all areas are kept clean by setting down how often
an item is cleaned, the method, chemicals used, who should do it and who is to check :
What is involved in cleaning?
•
•
•
•
•
•
Pre-Clean – Removal of loose debris before cleaning or softening up any dirt by soaking
Main Clean – loosens dirt.
Intermediate Rinse –washes away all the dirt loosened in the main clean ready for
disinfection. This will also remove the residue of the initial cleaning agent.
Disinfection – bacteria are killed either by a chemical disinfectant or by heat.
Final Rinse – important to remove all the chemical residues left on the surface, rinse water
must be clean.
Drying – removal of rinse water it is important to note that some means of drying can actually
contaminate the item that has just been disinfected. Disposable cloths or air-drying is
recommended for utensils. If rinse water is 82°C or above items will air-dry very quickly.
Towels can harbour large numbers of bacteria. If towels must be used, wash and change as
often as possible. Washing towels in water above 65°C is recommended.
Always read the Label of any chemicals used - Labels provide crucial information on the
following: •
•
•
•
What the chemical should do
Whether the chemical needs to be left on surface for a set time/contact time to be
effective;
Whether the chemical should be diluted;
Health and safety information. Very important for Hazardous Chemicals:
The following words are often used in connection with cleaning.
•
•
•
•
•
•
Cleaning the use of energy and or chemicals to remove visible dirt. A cleaning agent is a
chemical that helps to remove dirt. These include detergents.
Disinfection lowers the number of bacteria on a surface to a level that is safe and not
harmful to health. A disinfection is a chemical that can achieve this. Disinfection will not
necessarily kill all bacteria on a surface and will not usually destroy spores.
Sterilisation the total destruction of bacteria, viruses and spores on a surface. Difficult to
achieve and is not generally used in the food business.
Sanitisers chemicals that will clean and disinfect a surface. They may contain an abrasive
element to help remove stubborn stains and marks.
Biocides/Antibacterial a general term meaning that correct use of the chemical will lower the
total number of bacteria present.
Biodegradable refers to how easily a cleaning product breaks down to harmless chemicals
after use. It does not mean that the product will kill bacteria.
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STRUCTURE
It is a legal requirement that premises are maintained in good repair and condition. It is important
to check the structural condition of your food premises on a regular basis Buildings that are not
maintained are
• more difficult to keep clean
• may allow easy access for pests
• May act as sources of contamination.
See Section 3 for maintenance checklist and record.:
Discussing any proposed alterations to premises with your inspecting officer may save
money and time and ensure that any changes comply with the law.
The list below details the main Structural requirements and recommendations:
Floors
•
Floor surfaces must be durable, slip-resistant, non-absorbent, and easily cleaned
Ideally coved to the wall
•
The type of surface used will depend on the likely wear of the surface, how it will be
cleaned (wet or dry or to any chemicals), the type of subfloor.
Walls
•
Wall surfaces must be durable, smooth, non-absorbent and easily cleaned.
Ideally walls should be solid, and coved at the junctions with floors and ceilings;
Food grade gloss paints or other suitable non-absorbent wall coverings may be used, but
they must be durable and readily cleaned. Light coloured, paint, is recommended
•
Gaps between walls and any cladding should be as small as possible, and the edges of
cladding sealed to prevent the entry of pests. Use water-resistant grouting between tiles
•
Protect wall surfaces around sinks, wash hand basins, to the rear of the shelves and work
surfaces, from water, physical damage and/or heat damage. with ceramic tiles or cladding
with an appropriate finish;
•
Wall or floor stops may be required to prevent doors damaging wall surfaces.Noncorrosive metal or PVC angles will protect wall corners any gaps should sealed
Crash rails should be used where trolleys are likely to damage wall surfaces
•
Pipework should be bracketed at least 150mm from walls to make cleaning easier. All
lagging should be smooth and non-absorbent. Gaps around pipes passing through walls
should be effectively sealed.
Ceilings
•
Ceilings must be smooth, hard and non-absorbent and capable of being readily cleaned.
•
If a ceiling is suspended, access should be provided to enable pest control
inspections/treatment and cleaning.
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Windows
•
Windows and frames should be easy to clean.and maintained in good condition
•
Insect proofing must be provided to opening windows in food preparation areas where
there is a risk of infestation. If fitted internally, they should removable for cleaning;
•
Windows and fly proofing should be cleaned regularly and be constructed to enable easy
cleaning;
Doors
•
Doors must be properly fitted with hard, smooth, durable, non-absorbent surfaces that
are easy to clean;
•
All external doors and frames leading into the kitchen area should be well fitted for
adequate proofing against rodents, ideally with metal strips to prevent gnawing;
•
Doors that are required to be left open should where there is a risk of infestation be
fitted with suitable insect/bird proof screening,
Lighting
•
Lighting of a high standard is required in food preparation areas, not only for clean and
safe working conditions, but also to detect dirt and pests;
•
Fluorescent light fittings should be fitted with glare free vapour proof diffusers or be of the
safety type to prevent contamination if the tube breaks.
Ventilation
•
Ventilation should be provided to remove contaminated air, excessive heat, cooking
smells, steam, grease, and condensation.
•
Fresh airflow’s should not be provided to a “clean area” via a “dirty area” and should be
screened to prevent entry of pests.
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PEST CONTROL
Insects and rodents, cats and birds can spoil and contaminate food. They can also cause
considerable damage to food stocks and premises. Food handling areas can provide ideal
conditions for the pests to live and breed.
Routine Tasks
Regular checks must be made to ensure that your premises are free from pests. This can be
done by either yourself or a professional pest control contractor.
The person responsible for pest control should carry out the following tasks: •
Inspect all internal and external areas of the food premises,
•
Decide on permanent, numbered and dated rodent baiting and insect monitoring points
inspected at least every two months;
•
Revisit if there are signs of infestation;
•
Ensure that insects are properly identified so that effective treatment can be carried out;
•
Advise on proofing and preventative requirements i.e. flyscreens & electronic flykillers;
•
Visit within 24 hours of any reports of suspected rodent or insect problems.
Records of the following should be maintained: •
Any current pest problems together with treatment carried out;
•
Chemicals used;
•
Any pest proofing works which require attention;
•
Any indications of infestation which require attention;
•
A plan of the premises showing the location of bait and insect monitoring points.
Electronic insect control units should be provided where there is a risk of contamination from
flies, moths or similar insects. To ensure maximum efficiency the units must be correctly
positioned (not directly above food preparation areas or opposite opening windows or doors) and
regularly maintained.
Maintenance should include cleaning and servicing every six months and replacement of UV
tubes at least yearly (preferably around April).
Control Measures
•
Regularly check new deliveries, stored stock and equipment for signs of infestation
Reject or isolate any suspect food or equipment from other stored goods
•
Store open dry foods in solid with close fitting lids.
•
Store goods off the ground and clear of walls, with adequate space between stock to
allow regular inspection and cleaning;
•
Clear spillage’s as soon as possible
•
Empty bins in the kitchen frequently and keep clean. Waste should never be left in a
kitchen or adjoining areas overnight.
•
Bins outside the kitchen must have lids to enclose food waste, be on hard surfaces away
from vegetation. Keep the outside storage areas kept clean and tidy.
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Pests - What to look for
All staff should be aware of the need to report any sighting or signs of pests immediately to the
manager or directly to the pest control contractor if appropriate.
Infested food must be isolated from other stock to prevent the problem from spreading.
Any such reports should be recorded. :
Any examples of the pest, including droppings and signs of damage should be kept to aid
identification and treatment.
Rodents & Mice
•
The animals themselves or evidence of their presence (droppings)
•
Damage to food, food spillage.
•
Holes and nesting sites runs in nearby undergrowth.
•
Gnaw marks on packaging, food containers, stored equipment and building fabric.
•
Smear marks from the grease in the animals’ coats, left along runs (skirting/floor
edges/pipework).
•
Possible offensive smells.
Insects
•
Insects, including silverfish, flies, cockroaches, ants, moths, weevils, beetles, wasps,
mites and psocids (booklice).
•
The adult insect, pupae, larvae or juveniles – dead or alive.
•
Webbing on food packaging, in the food itself, on storage shelves or equipment. Small
tunnels or holes in some food or packaging.
•
Moulded skins, faecal pellets, egg or egg pouches (cockroaches).
•
Offensive odours may also indicate an infestation.
•
Insect frass – very small pieces of food debris produced as the insect/ larvae feeds
Birds
•
Birds themselves, droppings and feathers;
•
Holes and nesting materials/sites.
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SECTION THREE: MONITORING & RECORD SHEETS
FRIDGE /FREEZER TEMPERATURE RECORD
Date
Checked
Fridge Reference &
Time
by
1
Monday
Action required/ Notes
Temperature
2
3
4
Action
completed
5
a.m.
p.m.
Tuesday
a.m.
p.m.
Wednesday
a.m.
p.m.
Thursday
a.m.
p.m.
Friday
a.m.
p.m.
Saturday
a.m.
p.m.
Sunday
a.m.
p.m.
Date
Checked
Fridge Reference &
Time
by
1
Monday
Action required/ Notes
Temperature
2
3
4
Action
completed
5
a.m.
p.m.
Tuesday
a.m.
p.m.
Wednesday
a.m.
p.m.
Thursday
a.m.
p.m.
Friday
a.m.
p.m.
Saturday
a.m.
p.m.
Sunday
a.m.
p.m.
Action is required if the operating temperature is higher than 8 C for fridges & -18 C for
freezers
Allerdale Borough Council
Draft Version 1
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SECTION THREE MONORING & RECORD SHEETS
TEMPERATURE RECORDS: COOKING & HOT HOLDING
DATE
FOOD
ITEM
CORE
PLEASE TICK ONE
TEMP AT
END OF
Served
COOKING
Hot
Cooled
Hot
Holding
FOR HOT HOLDING
CHECKED
ONLY – RECORD
BY
DISPLAY TEMP
Core temperatures must reach at least 75 C. the probe thermometer must be cleaned and
disinfected before and after use.
Food must be cooled as quickly as possible (preferably within 1.5 hours) before being
stored in a fridge.
Hot Food must be held at 63 C
Allerdale Borough Council
Draft Version 1
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SECTION THREE – MONITORING & RECORD SHEETS
CLEANING SCHEDULE/LIST
ITEM /AREA
FREQUENCY
CLEANING PRODUCT &
Daily(D), Weekly (W),
DILUTION RATE & METHOD
Monthly (M)Other (O)
OF CLEANING
HEALTH & SAFETY
GUIDANCE
PERSON
RESPONSIBLE
(Date Cleaning
Completed)
Additional Safety Instructions
Allerdale Borough Council
Draft Version 1
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SECTION THREE – MONITORING & RECORD SHEETS
PEST CONTROL RECORD
LOCATION OF CHECK POINTS
FREQUENCY OF CHECKS
1.
2.
3.
CHECKS COMPLETED BY
4.
5.
6.
DATE
Allerdale Borough Council
CHECKED BY
NOTES
Draft Version 1
ACTION
24.04.02
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