THE FOOD SAFETY ACT 1990
[EC] REGULATION 852/2004 ON HYGIENE OF FOODSTUFFS
THE FOOD HYGIENE [SCOTLAND] REGULATIONS 2006
Premises Name
Premises Address
Date of Inspection
Type of Inspection
Eagle May
Park Street, Aberdeen
20 August 2014
Food Hygiene
Notes on Interpretation
Requirements:
1) These items relate to matters that are required in terms of the above-mentioned legislation.
In order to allow you to make informed choices each item below indicates:
a) What requirement has to be met
b) The respects in which it has not been met, and
c) Where appropriate a course of action which in my opinion would satisfy the requirement
In most cases there will be more than one course of action which could satisfy a given
requirement. In these cases it is open to you to take any such other course of action which
meets the requirements. It may be advisable to discuss alternative proposals with me so that I
can advise you whether there are other requirements which might have to be taken into
account when considering an alternative course of action.
Where the word must is used, it also indicates a requirement.
2)
This is not a Notice requiring works to be carried out, however, any breach of a requirement
could, at a future date, be the subject of an Improvement Notice. The purpose of this report is
to advise you of such matters so that you can attend to them without the need for such Notices.
3)
The items contained in the attached schedule[s] relate to matters as found at the time of
inspection and cover[s] only the areas inspected. Where a practice, etc. is not explicitly
mentioned in this report it should not be taken as an indication of compliance with any provision
of the Food Safety Act or any regulations made under it.
Overview
The purpose of a food hygiene inspection is to assess whether a business complies
with food safety requirements. My assessment was based on a physical inspection
of the premises and discussion and observation of food handling practices.
All food businesses are required to have a food safety management system in place.
HACCP stands for hazard analysis of critical control points and is simply a process
you must use to try and make sure that the food you prepare is safe for your
customers to eat. In other words you must identify the things in your day to day
operation which might go wrong (hazards) which can result in food poisoning or food
contamination and put in place good practices and procedures to stop things going
wrong (controls), for example monitoring of food temperatures. This will involve
looking at each step of your operation from the selection of ingredients and suppliers
through to the final service to customers. Regular monitoring checks must also be
undertaken and records kept of these checks. You must be able to prove you have a
sound system of control over your food operations.
During the inspection of your premises it became clear that you have not done
enough to show how you identify, control and monitor all steps and activities of your
food business that are needed to make certain that food is safe.
Various other contraventions of food hygiene legislation were noted and are detailed
in the following report.
Items
1.
Documentation/Cook safe
Regulation (EC) No 852/2004, Article 5
All food businesses require to implement a documented food safety
management system based on HACCP (Hazard Analysis and Critical Control
Point) principles. This requires that you identify the things in your day to day
operation which might go wrong (hazards) which can result in food poisoning
or food contamination and put in place good practices and procedures to stop
things going wrong (controls), for example monitoring of food temperatures.
The rules you expect your staff to follow must be documented in detail.
At the time of my inspection I was shown a CookSafe folder that had only
been partially completed and lacked some detail on how food safety risks
where to be controlled.
You are still required to include some further detail on these rules. For
example:
a) Detail the contact time required for the sanitiser.
b) Specify the critical temperature limits all staff must adhere to.
c) Provide further detail about where exactly raw and ready-to-eat foods
must be stored.
d) Specify the required shelf life all foods made in house must be given.
e) Detail all coloured board uses, not just for vegetable and salad use, but
for raw meat as well.
You must also document your procedures for pest control, maintenance and
cleaning.
I expect this matter to be addressed within 2 months of receiving this report.
2.
Cross contamination
Cross contamination occurs when harmful bacteria are transferred from
contaminated food to uncontaminated food. This can occur in two ways:
By direct cross contamination- contact between raw foods and ready to eat
food during transport, storage or preparation.
By indirect cross contamination- spread of bacteria from raw food to ready to
eat food via food handlers, equipment or surfaces. For example, indirect cross
contamination via refrigerator door handles, knives chopping boards, work
surfaces, chef’s clothing or cleaning cloths.
Cross contamination can be controlled by physical separation such as
separate preparation areas for raw food and ready to eat foods, separate
staff, equipment, utensils and cleaning equipment (separate cloths for
cleaning raw food areas and ready to eat food areas). However it is accepted
that this is not possible in many food businesses.
Unless you are using heat as a disinfection method then you are required to
have separate equipment, utensils and containers for raw and ready to eat
foods.
Any containers used for storing raw foods cannot be used to store ready to
eat foods even after washing unless you are using heat as a disinfection
method.
I would strongly advise that you clearly mark any containers that are used for
raw foods and any containers used for ready to eat foods so there is no risk of
cross contamination. You could use colour coded containers for this purpose.
The containers used for storing raw meat to be stored in the area where raw
meat preparation takes place.
The containers used for ready to eat to be stored in the area for preparing
ready to eat foods.
I expect this matter to be addressed within 7 days from receiving this report.
Regulation (EC) 852/2004 Annex II, Chapter V, Paragraph 1(a)
Carry out an assessment of cross contamination risk within your food handling
operation and put in place controls to effectively control the risk. This is
expected to include:
Ensuring that ready-to-eat foods are washed and prepared in a sink or bowl
which has been sanitised using a chemical to BS EN 1276: 1997 or BS EN
13697:2001, and that it is subsequently chopped using a disinfected knife and
chopping board used only for those ready-to-eat foods. This equipment must
be stored away from other equipment when it is not in use and the preparation
area for such food must be well away from areas used for raw meat and dirty
root vegetables.
Ensuring your system of sink use does not provide a risk of cross
contamination. It is strongly recommended that you have clear separation for
each sink.
Ensuring the adequate cleaning and disinfection of all equipment which has
come into contact with harmful bacteria found on meat and vegetables. Since
you carry out cleaning by hand this would be expected to include the use of a
chemical to standard BS EN 1276: 1997 or BS EN 13697:2001 in a two stage
wash which firstly removes dirt and grease and secondly disinfects the
washed equipment.
The above controls to be fully understood and operated by all chefs and
inserted into you cross contamination house rules.
I expect this matter to be addressed immediately.
Regulation (EC) 852/2004 on the Hygiene of Foodstuffs, Article 5, Para1.
3.
Equipment Washing
Raw and ready-to-eat equipment must not be washed together. Once all raw
preparation has been completed, this equipment must be washed and
disinfected together. The sink, taps and surrounding areas must then be
cleaned and disinfected using a two stage cleaning process and your spray
sanitiser before the sink is used for any other task. In addition, the same
sponges and cleaning cloths must not be used for raw and ready-to-eat
equipment washing. Cloths must either be single use or colour coded as
detailed below.
Regulation (EC) 852/2004 Annex II, Chapter V, Paragraph 1(a)
4.
Cleaning Cloths
There is no clear separation of cloth use, for example colour coding, for the
cleaning of a surfaces when they have been used for the preparation of raw
meat and ready-to-eat foods. Once a cloth has been used to clean a surface
that is potentially contaminated, this cloth has then become contaminated;
therefore when this cloth is used again, contamination will be spread. I would
strongly recommend you cease the use of re-usable cloths for cleaning tasks
as these cloths are a harbour for bacteria. If you wish to continue using these
cloths you must implement a robust, colour coded system to ensure that
cloths used on raw preparation surfaces are never used on ready-to-eat or
cooked food surfaces. Cloths must be changed frequently throughout the
working day and when cloths have deteriorated they must be disposed off.
Similarly, cloths and sponges used to wash raw food equipment must not be
used to wash ready-to-eat food equipment. Cleaning materials must either be
colour coded and stored separately between uses or disposable cloths must
be used and discarded after each use.
All re-usable cloths must be washed on a boil wash setting within a washing
machine to ensure any bacteria present are destroyed.
I expect this matter to be addressed within 7 days from receiving this report
Regulation (EC) 852/2004 Annex II, Chapter V, Paragraph 1(a)
5.
Separation of Raw Foods and Ready to Eat Foods
It was noted that you have separate areas for preparing raw meat, raw
vegetables and ready to eat foods.
I would advise you to clearly label these areas so that the staff know and
understand the need for the separation between raw meat and raw vegetables
and ready to eat foods.
Any equipment that comes into contact with raw meat such as chopping
boards, knives and containers has to be kept separate from raw vegetable
equipment and ready to eat equipment.
This includes cling film and tin foil if you use them in the premises. You need a
separate cling film/tin foil for raw meat and ready to eat foods.
I expect this matter to be addressed within 7 days.
Regulation (EC) 852/2004 Article 5
5.
Chopping Boards
The yellow chopping boards used for the preparation of vegetables were
covered in a black mould and they were removed at the time of the inspection.
You are required to replace the chopping boards and ensure they are
maintained in a sound condition.
After use the chopping boards need to be thoroughly cleaned and disinfected.
Ensure they are stored upright and allowed to dry properly. The chopping
boards to stored away from any other equipment, utensils and containers that
are used for raw foods.
I expect this matter to addressed immediately.
Regulation (EC) 852/2004 Annex II, Chapter V Paragraph 1(b)
6.
Storage of Food
Any raw meat frozen should be labelled with species of meat and the date it
was frozen. The meat should be placed in suitable food grade bags or
containers. The frozen raw meat should be stored separately from frozen
ready to eat foods to reduce any risk of contamination. I strongly advise that
you have clear separation between each product and that each product is
labelled correctly with the name of the product and date it was frozen.
I expect this matter to be addressed within 7 days from receiving this report.
Regulation (EC) 852/2004 Annex II, Chapter IX, Paragraph 2
7.
Chill
When storing raw and ready to eat food in the same chill you must ensure
there is clear separation and foods are in covered containers (where suitable)
to reduce any risk of cross contamination. The chill is large enough to have
clearly separated areas for raw and ready to eat foods. I would strongly advise
you to clearly label the shelves in the chill for raw and ready to eat foods and
the staff follow the procedure and you write in the house rules for cross
contamination.
I expect this matter to be addressed within 7 days from receiving this report.
Regulation (EC) 852/2004 Annex II, Chapter IX, Paragraph 2
8.
General observations
At the time of the inspection there were bean sprouts and noodles sitting on
the floor in bowls near the wok range. No food should be stored on the floor at
any time. You are required to ensure that all food is stored off the floor to
prevent any risk of physical contamination. I would strongly suggest that you
use smaller containers and have less food out at any time.
I expect this matter to be addressed immediately.
Regulation (EC) 852/2004 Annex II, Chapter IX, Paragraph 2
At the time of the inspection the wash hand basin in the kitchen was leaking.
Repair to allow staff to wash their hands.
I expect this matter to be addressed within 7 days from the receiving this
report.
Regulation (EC) 852/2004 Annex II, Chapter 1, Paragraph 1
Provide blue plasters for the first aid box.
The small chill next to bain marie – seals on the inside of the door had a build
up of food debris. Clean thoroughly.
The light switches were dirty. Thoroughly clean and maintain in a clean
condition.
I expect this matter to be addressed within 7 days from the receiving this
report.
Regulation (EC) 852/2004 Annex II, Chapter 1, Paragraph 1
9.
Screen Door
At the time of the inspection the screen door was in a state of disrepair and
dirty. Repair the door and clean thoroughly.
I expect this matter to be addressed within 7 days from the receiving this
report.
Regulation (EC) 852/2004 Annex II, Chapter 1, Paragraph 1
10.
Use Gloves
At the time of the inspection it was noted that the staff use disposable gloves.
You need to ensure that when using disposable gloves staff use them
correctly. This means Gloves should be disposable and should always be
changed between the handling of raw and ready-to-eat foods. Gloves should
also be changed before handling ready-to-eat food if they have come into
contact with any surface or objects not designated as clean (e.g. money), and
also at every break and when gloves become damaged.
The use of separate packs of disposable gloves for different activities will
assist with cross-contamination controls, providing care is taken to ensure that
gloves are not contaminated by hands when they are being put on.
Contaminated gloves must never enter a clean area for handling or storage of
ready to eat foods. Before entering a clean area, hand washing must take
place before putting on clean gloves.
This should be included in your house rules
Food Hygiene Information Scheme
In relation to the Food Hygiene Information Scheme I have assessed the
hygiene conditions and procedures in place for food safety management
within your business. Some contraventions of food hygiene legislation were
noted; therefore an 'Improvement required' certificate is again being issued
to you at this time.
Although in this instance you have not attained a ‘Pass’ certificate, you do
have the opportunity to do so, as follows: a) Once your food business has fully dealt with all of the items detailed in the
enclosed hygiene inspection report, please let us know and we will
arrange to re-inspect your premises within seven days of your notification.
Please contact the Commercial Team on 01224 523800 should you wish
to arrange a re-inspection of your premises.
b) Provided there is clear evidence that all items have been addressed and
that compliance with the food hygiene regulations has been achieved we
would be in a position to issue a ‘Pass’ certificate. However, if items of
non-compliance were noted then the ‘Improvement required’ certificate
would remain.
Following a revisit to the premises on 18 November 2014 the following report
was issued:
A revisit to check works.
Still to complete:
a)
b)
c)
d)
e)
f)
g)
Cross contamination rules in the CookSafe manual.
Cleaning schedule in CookSafe manual.
Label areas where raw meat is prepared.
Label area where cooked meats are prepared.
Label area for ready to eat foods are prepared.
Label area where raw vegetables are prepared.
Label area for separate containers.