BASILDON DISTRICT COUNCIL
ENVIRONMENTAL HEALTH SERVICES
Please contact 01268 294280 if you would like further advice
THE NEED FOR FOOD HAZARD ANALYSIS
What is “hazard analysis”?
An important requirement of food law, is that food businesses must identify and manage
potential problems in their activities which are critical to food safety. This could mean the
difference between whether the food you serve is safe or unsafe. Examples are –
§ physical contamination, e.g. pieces of broken glass falling into food;
§ chemical contamination, e.g. food contaminated with bleach or detergent etc;
§ bacterial contamination, e.g. food which has become contaminated with bacteria or
stored and handled in such a way as to allow food poisoning bacteria to grow.
– all of these have the potential to harm your cus tomers (and are therefore known as
“hazards”) if you do not control them.
When you have identified where something could go wrong, you need to put controls in
place to prevent this from occurring, and monitor the controls to make sure that they are
working.
How do I carry out a hazard analysis?
The idea may seem quite daunting, but there are simple frameworks that you can use. You
do however, need to have a good understanding of the practices in your business and
where problems could arise so that you can take the necessary precautions.
You can generally follow food through a series of steps in your business from purchase
through to storage, cooking and service, etc. At each step there are a number of
identifiable hazards (anything which can cause harm to your customer) that need to be
controlled. Control measures are the measures that you take to stop the hazards from
happening and getting through to your customers. It is most important that control
measures are in place at the critical control points – these are the specific steps in the
food handling process which are vital in preventing hazards from harming customers. Once
the control measures are in place at the critical control points, monitoring checks must be
carried out to ensure that the controls are being carried out properly and where they are
not, that the appropriate corrective action is being taken.
For further more detailed advice, please go to http://www.food.gov.uk/multimedia/pdfs/foodhazards.pdf This leaflet is also available in
other languages http://www.food.gov.uk/aboutus/publications/pubsminority/
We have produced a series of hazard analysis proformas and record forms to help you
carry out your own. Please click on the links below. These should only be used to assist
you in completing your own hazard analysis, and will need to be adapted for your individual
needs. Please remember that when we carry out our routine inspections you must be able
to demonstrate to us the effective operation of your hazard analysis, i.e. carrying out and
monitoring the controls that you have identified and specified in your hazard analysis.
Merely having a copy of the hazard analysis will not comply with your legal obligations.
HAZARD ANALYSIS – CHINESE FOODS (ENGLISH VERSION)
NB
•
The 2 hour tolerance period for leaving high risk food at room temperature is for one period only and is recommended as good
hygiene practice.
The law refers to the temperature of the food not the air temperature of equipment.
•
STEP
HAZARD
CONTROL
CCP?
MONITORING
1.
Purchase of
high-risk
(ready to eat)
food.
• Purchase of high- Use a reputable•supplier.
risk food
contaminated with
food poisoning
bacteria.
• Purchase of food
contaminated with
physical
contaminants
such as stoes,
glass or
chemicals such
as pesticides.
NO (If further
cooking
undertaken)
YES (for
chemical
contamination
or ready-to-eat
food)
• Check deliveries for
temperatures: 8°C or
below (chilled) or -18°C
(frozen)
• Health marks on meat
• Use-by dates.
• Condition of packaging.
• Vehicle cleanliness
• Signs of pest infestation
• Signs of physical
contamination or
chemicals
2.
Storage
• Contamination of
ready-to-eat foods
from raw food,
dirty equipment.
• Growth of
bacteria from
prolonged storage
above 8°C.
NO (if food
undergoes
further
cooking)
YES (for ready
to eat foods
and cooked
rice)
• Check refrigerator
temperatures (daily)
• Check freezer
temperatures (weekly)
• Check stock for date
codes (daily)
• Check cleanliness of
containers/equipment
(daily)
• Check separation of
raw/cooked foods
EH67ANALYSIS CHINESE
• Separate storage of raw and ready
to eat foods.
• Stock rotation (date code foods)
• Store at correct temperature <8°C
• Keep foods covered.
• Disinfected food containers
© Basildon District Council 2003
CORRECTIVE
ACTION
• Reject deliveries
not of the
standard required.
• Change supplier
• Adjust
refrigerator/call
engineer
• Dispose of out-ofdate or
contaminated foods
• Sanitise equipment
• Re-train staff
-2-
STEP
HAZARD
CONTROL
CCP
MONITORING
CORRECTIVE
ACTION
NO (if to be
cooked)
YES (for
cooked rice even if you
rehar the rice.,
Rice can
produce a toxin
that will not be
destroyed
during
reheating if it
has been lkeft
at room
temperature
for long
periods).
YES
• Management checks for
staff and equipment
hygiene
• Separation of raw and
ooked preparation areas
and equipment.
• Maximum time (for food
requiring refrigeration) to
be at room temperature –
2 hours (one period only)
• Re-sanitise
equipment
• Re-train staff
• Dispose of food that
has been left at
room temperature
for greater than 2
hours where there is
a risk of survival of
toxins (e.g. rice)
• Probe bulk meats with
sanitised, calibrated
probe thermometer
>75°C
• Ensure that any frozen
meat/fish is thoroughly
defrosted prior to
cooking.
• Preferably defrost in the
fridge overnight.
• Re-cook meats that
do not reach 75°C in
the centre
• Re-cook any small
pieces of meat/fish
from wok which
appear undercooked
• Re-train staff
3.
Preparation
• Contamination
from dirty
equipment/staff.
• Bacterial
multiplication from
prolonged
exposure to room
temperature.
• Good personal hygiene of staff,
clean protective clothing, frequent
hand washing
• Sanitised equipment
• Limit time ingredients left at room
temperature to 2 hours.
• Separation of raw and cooked
food, equipment and preparation
areas.
4.
Cooking.
Survival of
pathogenic bacteria
from undercooking
• Ensure thorough cooking – bulk
meats that are boiled – internal
core temperature of 75°C
• Small pieces in wok – visual
inspection – no ‘pink bits’ in meat
EH67ANALYSIS CHINESE
© Basildon District Council 2003
-3STEP
5.
6.
7.
HAZARD
• Contamination of
cooked food from
raw foods, staff,
dirty equipment,
flying/pests
• Bacterial
multiplication of
surviving bacteria
• Germination of
spores of Bacillus
cereus from
prolonged cooling
of rice and
subsequent
formation of a heat
stable toxin
Further
• Multiplication of
Preparation
bacteria from
e.g. lemon
prolonged
chicken, sweet
exposure to room
& sour pork
temperature.
etc.
• Contamination
from staff, dirty
equipment, raw
food.
Reheating
• Survival of
pathogenic
bacteria from
under-heating
Cooling
EH67ANALYSIS CHINESE
CONTROL
CCP?
MONITORING
CORRECTIVE
ACTION
• Cool foods within 2 hours by
placing in shallow trays (food to a
depth no greater than 2cm) than
refrigerate, date code and cover
• Use sanitised equipment
• Keep pests out
YES
• Record start and finish
times and temperatures
of foods.
• Management checks on:
- equipment cleaning
- conrol of pests
• Dispose of food,
particularly rice,
which has been left
at room temperature
for greater than 2
hours (the final cook
will not destroy the
toxin in rice)
• Dispose of any
contaminated food.
• Re-sanitise
equipment.
• Limit time at room temperature to
half an hour
• Clean equipment
• Good personal hygiene
YES
• Management checks on:
• Staff hygiene
• Separation of raw and
cooked food.
• Time cooked food left at
room temperature.
• Dispose of
contaminated food,
or food left at
ambient temperature
for longer than 4
hours (make sure 1
period only)
• Retrain staff.
• Reheat thoroughly in wok /
microwave (temperature should
be >75°C) Ensure that frozen food
is thoroughly defrosted before
reheating if it cannot be cooked
from frozen. Defrost in the fridge.
• Reheat only once
YES
• Check that the final cook
is >75°C with calibrated
sanitised probe
thermometer
• Reheat until >75°C
© Basildon District Council 2003
-4STEP
8.
Hot holding
9.
Packing food
for customers
10. Delivery
HAZARD
CONTROL
w Multiplication of
bacteria
w Contamination of
food from raw
food, dirty
equipment or
staff
• Contamination of
ready to eat food
with bacteria from
staff, dirty
equipment,
packaging or raw
food.
• Multiplication of
bacteria from
prolonged
exposure at room
temperature
• Contamination of
food
• Multiplication of
bacteria
•
•
•
•
CCP?
Maintain food at or above 63°C
Use sanitised equipment
Keep food covered
Good personal hygiene
YES
• Good personal hygiene
• Reputable suppliers for packing
materials
• Safe storage of packing materials
• Sanitised equipment
• Do not leave cooked foods at
room temperature, pack foods
only when order ready for delivery,
despatch immediately
YES
• Keep food in sealed containers
• Use clean thermal boxes
• Deliver to customers within 1 hour
YES
MONITORING
• Check with sanitised,
calibrated probe
thermometer
• Check staff/equipment
hygiene
• Keep away from raw
food
• Management checks for
staff hygiene, equipment
hygiene and storage of
packaging
• Dispose of
contaminated food
• Re-train staff
• Re-sanitise
equipment
• Management checks for
delivery times and
adequate packaging of
foods
• Dispose of any
contaminated food
and food held above
63oC for more than 2
hours.
If you would like any further advice, please contact us on 01268 294280
EH67ANALYSIS CHINESE
© Basildon District Council 2003
CORRECTIVE
ACTION
• Re-train staff
• Re-sanitise
equipment
• Dispose of
contaminated
food/packaging
© Basildon District Council 2003
© Basildon District Council 2003
© Basildon District Council 2003
© Basildon District Council 2003
HAZARD ANALYSIS DAILY MONITORING RECORD
*
INSERT TEMPERATURE READING
N.B. The law refers to the temperature of the food not the air temperature of equipment
3 FOR GOOD STANDARD
X WHERE PROBLEM FOUND - NOTE ACTION TAKEN
CHECKS MADE
MON
TUE
WED
THU
FRI
SAT
MON
Fridge 1 (8ºC or below)
*
Fridge 2 (8ºC or below) *
Freezer 1 (-18ºC or below)
*
Freezer 2 ( -18ºC or
below) *
Chilled Deliveries (8ºC or
below) *
Frozen Deliveries
(-18ºC or below) *
Centre Temperature of
Cooked Food* (75ºC)
Centre Temperature of
Reheated Food* (75ºC)
Food in Bain Marie* (63ºC
or above)
Food in Hot Cupboard*
(63ºC or above)
Has Food been cooled
within 2 hours?
(3)( x) - (If not insert time)
Staff Hygiene Acceptable (3) (x) (If not actions taken)
Cleaning and disinfection
Checks (3) - (Actions
Taken)
Check for signs of pests
(3) ( x) (Actions taken
where pests found)
Checks on food handling
practices - Adequate
separation raw/cooked
(3) (x) (Actions taken)
EH31
© Basildon District Council 2003
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