Vale Of Glamorgan Council

Guidance on HACCP compliance

(Catering Pack)
(Including Retailers who prepare ready-to–eat foods)
 Contents

Page Numbers

• Preface 2
• Introduction 3
• What is Hazard Analysis Critical Control Point? 5
• How to use this HACCP pack 8
• Step 1 – Which steps apply 8
• Which steps apply to your business? 9
• Step 2 – Food hazards 10
• Step 3 – Control 13
• Step 4 – Critical Control Points 13
• Step 5 – Monitoring 13
• Step 6 – Corrective Action 17
• Step 7 – Documentation 17
• Step 8 – Responsibilities 17
• HACCP Plan 18
• Putting your new system into practice 19
Supporting Documentation.
• What else should be in your food safety document 21

Annexes

• Definitions 23
• Example HACCP Plan 24
• Which hazards apply to your business – Examples 25
• Food Safety Checklist – Example Only 26
• Food Safety Policy Statement 27
• Training 28
• Food Regulations & Useful Websites 29
• Examples of monitoring record forms (attached)

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Preface

This Hazard Analysis Critical Control Point pack has been prepared by Vale of
Glamorgan Council’s Commercial Team (Food Section). It has been designed to
help small food businesses to improve standards of food hygiene by controlling
food hazards effectively and to aid in compliance with legal requirements.

The pack is intended as a starting point. It is not a definitive guide, as in many

cases it gives examples rather than all the answers. Please contact a member of
the Commercial Team (Food Section) for further advice or information.

The advice and information given in this document is based on information

available at the time. Revisions will take place from time to time as a result of
feedback from you, the user.

Vale Of Glamorgan Council’s Commercial Team is here to protect the public and
the best way we can do this is by supporting our food businesses.

Kate A Thompson
Operational Manager Regulatory Services

Commercial Team (Food Section)

Environmental Health
Vale Of Glamorgan Council
Civic Offices
Holton Road
Barry
Vale of Glamorgan
CF63 4RU

Tel: (01446) 709105

Fax: (01446) 709449
e-mail: [email protected]

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 Introduction

About this pack.

This Hazard Analysis Critical Control Point (HACCP) pack has been developed by
the Environmental Health department of the Vale Of Glamorgan Council to aid
businesses in compliance with the new legislative requirement for documented
HACCP.

It provides a simple, logical and easy to use method for producing your own
system.

As every food business is different this pack needs to be amended for your own
business.

This HACCP pack can:

1. Help you make decisions about

• Which hazards may affect your business
• How to control the hazards
• What checks you need to carry out
• What to do if checks reveal a problem
• The training needed for each of your food handlers.

2. Give examples of hazard controls, checks, corrective action etc, as well as

examples of records that you may find useful.

3. Explain how you can use the pack to train your staff.

This HACCP pack will not:

1. Give full details or advice on all food hygiene matters. Please contact a
member of the Commercial Team - Food for further advice or information.

2. Automatically ensure that you comply with the law relating to HACCP.
Compliance with the law will depend on how effectively you use the pack
and whether or not you put it into practice long-term.

Why you need to use this HACCP pack.

Hazard analysis is a system that a proprietor of a food business must use to make
sure that the food is safe. It involves identifying what things could make food
unsafe and then deciding how to stop those things happening.

HACCP is a legal requirement of Regulation (EC) No 852/2004,

Article 5.

3
Who should use this pack?

It can be used by anyone who has been trained to the level of the Foundation Food
Hygiene Certificate and has some knowledge of his or her business. If it is some
time since you did the Foundation Food Hygiene course you may find it useful to
purchase a copy of the course book or attend an Intermediate Food Hygiene
Course.

This pack should be used by the food business operator together with the staff
such as cook, chef, manager, so that everyone’s expertise is shared and to ensure
that the food business operator knows as much as the rest of the staff. It is
therefore recommended that the use of the pack is not delegated by the food
business operator directly to some other person. The decisions to be made are
vital to the success of the business and to the safety of customers and staff.

4
 What is Hazard Analysis Critical Control Points (HACCP)?

What is HACCP?

HACCP is a system you must use to make sure any food you prepare is safe for
your customers to eat. It helps you to protect your customers. It is, therefore,
good for your business. It is also a legal requirement.

What does it involve?

It involves looking at what happens to the food in your premises and identifying
those things that could make it unsafe. It also involves making sure that you do
something to stop things going wrong. In many cases, it simply means describing
what you are already doing and why you are doing it.

You must:

• Identify what could go wrong. (Hazards)

• Identify where the hazards need to be controlled. (Critical Points)
• Decide what you need to do to control the hazards and then put them into
practice. (Hazard Control)
• Decide how to check the controls are working and then carry out the checks.
(Monitoring)
• Do something to put right any problems found. (Corrective action)
• Train your staff about controls and checks/monitoring. (Training)
• Review your HACCP from time to time to make sure that it still works. It
must be kept up-to-date.

This is further explained below.

Hazards

Hazards are things that can go wrong with food. They may make the food unsafe
to eat and cause harm to your customers. There are three types of hazard that can
affect food.

Bacterial hazards e.g. Salmonella, E.coli

• Survival of bacteria in high-risk foods. If raw food is not cooked properly,

harmful bacteria may survive and cause food poisoning.
• Multiplication of bacteria in high-risk foods. If high-risk food is kept in
the ‘danger zone’ for too long harmful bacteria may multiply and cause food
poisoning.
• Contamination of high-risk food by bacteria. If harmful bacteria get onto
high-risk ready to eat food, food poisoning may occur.

5
Chemical hazards e.g. bleach and cleaning chemicals

• Harmful chemicals used in the premises may contaminate food.

Physical hazards

Food may be contaminated by dirt, glass, nuts and bolts, rodent droppings, insects,
etc.

Bacteria are the most common cause of serious problems with food. This hazard
pack will help you look at all the hazards but will concentrate on bacterial hazards.

Critical Points

A critical point is a particular step where a hazard must be controlled to make sure
that the food is safe to eat. For example, ‘cooking’ chicken is a critical point
because if the bacteria are not killed food poisoning may occur. The hazard at this
step is ‘survival of harmful bacterial in high risk foods’. In comparison, ‘storage’ of
the raw chicken is not a critical point because the bacteria will be killed later when it
is cooked.

Therefore:
• Any step at which high risk or ready to eat food may be contaminated is
critical
• Any step where bacteria can multiply in high risk or ready to eat food is
critical
• Cooking and reheating steps are critical because there are no steps later on,
at which bacteria will be killed.
Most steps in food preparation are critical because contamination hazards can
occur.

Hazard Controls

Hazard controls are the things you need to do to prevent problems occurring.

Hazards must be controlled at all critical points. Hazard controls must remove the
hazard or reduce it to a safe level. They must be as precise as possible. They may
include many controls that you are already doing.

Examples of hazard controls:

• Cook high risk food to a core temperature of 75ºC. (This controls the hazard
‘survival of bacteria in high risk foods’ during cooking)
• Prepare raw food in a separate area from high risk and ready to eat foods.
(This controls the hazard ‘bacterial contamination of high risk and ready to eat
food during preparation’)

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Monitoring

To find out if your controls are working properly you must carry out checks.

For example:

• Use a probe thermometer to check if meat being cooked has reached a core
temperature of 75ºC
• Look in the kitchen regularly to check that raw food is being prepared in a
separate area from high risk and ready to eat foods.

Checks must be done often enough and thoroughly.

All controls must be checked. It is best to use a simple list to make sure no controls
are missed out.

Corrective Action

If your check shows that your controls have not worked properly you must do
something to put it right.

For example:
• If the probe thermometer check on cooked meat shows a temperature of
65ºC, carry on cooking the meat until it reaches 75ºC (don’t forget to
disinfect your probe thermometer!)
• If you see raw food being prepared on a surface that is supposed to be for
cooked food, remove the raw food and disinfect the surface before using it
again for cooked food. Inform the manager/owner who can find out why it
happened.

Training

All staff must be trained and instructed in the parts of the hazard analysis system
that apply to them before they start work. This must include how to control hazards
and carry out checks. Staff must then be supervised to make sure that controls and
checks are carried out properly.

Review

Your hazard analysis must be kept up to date. It must be reviewed once or twice a
year to make sure it still works. It must also be reviewed when there are changes to
your staff or menu changes.

Records

Records of your checks allow you:

• To make sure all the checks are carried out properly,

• To see that your system is working,
• To help with the review.

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How to use this HACCP pack

This pack includes ideas for hazards, controls and checks that are suitable for
many businesses. However, all businesses are different so you must ensure that
this becomes your own hazard system and that it fits your own business.

Please change as much of this pack as you like, as it must work for you.

Step 1

Which steps apply to your business?

Hazards must be controlled at each step in the business. Using the chart on the
next page and your menus, think through the steps in your business and what
happens to the food. Tick each box that applies to you.

8
 Which steps apply to your business?

Please or each

Purchase

Own Transport Receipt

Storage

Preparation Serve Cold

Cooking

Serve Hot
Hot Hold Cooling Chilled Storage

Freeze
Serve Cold

Serve Hot
Reheat

Defrost

Serve Hot

Serve Cold Reheat

Transport/Delivery Serve Hot

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Step 2

Using your knowledge of your business alongside the following examples of

common hazards as a guide, identify the likely hazards that are applicable to the
food that you prepare.

Examples of hazards that can threaten the safety of the food in your
business.

Purchase & Delivery

1. Chilled or frozen food delivered out of temperature control,

i.e. 8oC or less for chilled foods,
-18 oC or less for frozen foods

2. Food contamination: -
Microbiological (food poisoning bacteria) e.g. due to poor temperature
control, or
Chemical e.g. pesticides, or
Foreign body e.g. mice droppings, glass, paper,
wood etc

3. Food purchased very close to or beyond the “Use-by” or “Best Before” dates.

4. Defective packaging on delivered food.

5. Food purchased from dubious sources.

Storage

6. Chilled or frozen food stored out of temperature control or not in line with the
manufacturers’ recommendations.

7. Contamination & Cross Contamination: -

Microbiological e.g. raw meat juices dripping onto ready to eat

food, or food stored in WC, or uncovered high-risk
food in the refrigerator.
Chemical e.g. cleaning materials coming into contact with
food.
Foreign body e.g. staples, sellotape, flaking paint, rodent
droppings etc.

8. Food stored in damp or humid conditions leading to mould growth or rusting

tins.

9. Defective racking systems/storage conditions which may cause damage to

fragile packaging.

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10. Inadequate stock rotation, e.g. food past its ‘Use-by’ date still in the refrigerator
and available for use.

11. Inadequate refrigerator provision.

12. Inadequate pest proofing of storage areas, e.g. opening external doors to
improve kitchen ventilation without insect screening.

Preparation

13. Inadequate thawing of foods prior to cooking.

14. Leaving food out at room temperature unnecessarily.

15. Food preparation rooms, which are excessively hot due to poor ventilation.

16. No continuous supply of hot water, soap and hygienic hand drying materials
to all wash hand basins.

17. Poor personal hygiene practices e.g. not washing hands between handling
raw and cooked foods, not washing hands after eating, drinking, sneezing,
and/or smoking etc.

18. Food handlers suffering from vomiting, diarrhoea, fever, abdominal pains etc.
(symptoms of food poisoning) handling food, which can potentially pass food
poisoning bacteria through that food to the consumer. (All staff have a
responsibility to report illness to their manager who then has the responsibility
to take appropriate action).

19. Using the same cloth for cleaning surfaces used for both raw food (e.g. raw
meat or poultry) and ready to eat foods.

20. Infrequent use of sanitiser (a combined cleaning and disinfecting agent) on

work surfaces and chopping boards. This is critical where equipment is used
for both raw and cooked foods, in particular meat and poultry.

21. Poor cleaning regime, which can lead to contamination of food from bacteria
and pests.

22. Physical contamination from e.g. flies, jewellery, broken glass, worn
equipment etc.

Cooking

23. Not achieving adequate internal cooking temperatures, i.e. greater than 75oC
for 30 seconds (particularly for high-risk foods, e.g. poultry, meat and rice
dishes), which may lead to the survival of harmful bacteria.

24. Poor protection against cross contamination of cooked products by raw foods
particularly raw meats and poultry.

11
Further Storage

25. Hot Holding: - Food stored at a temperature below 63 oC, so allowing

bacteria to multiply.

26. Cooling: - Cooked foods not being cooled to below 8 oC as quickly

as possible. It is recommended that this is achieved
within 1 hour 30 minutes.

27. Reheating: - Not achieving a core temperature of greater than 75 oC for

30 seconds.

General

28. Lack of training and/or instruction or supervision of staff may very well
compromise the safety of food.

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Step 3

Control (How can I stop this from happening)

Examples of controls that may be appropriate follow on the next few pages.

The examples are only a guide, so you now need to decide which ones are
relevant to the hazards you have identified in your business.

Step 4

Critical Control Points (CCP’s)

Some of the hazards that you have identified will be CCP’s. This is a step at which
the hazards must be controlled to ensure the food is safe for your customers.

Remember:

• Any step at which high risk or ready to eat food may be contaminated is
critical
• Any step where bacteria can multiply in high risk or ready to eat food is
critical
• Cooking and reheating steps are critical because there are no steps later on,
at which bacteria will be killed.

Step 5

Monitoring

You need to carry out monitoring checks to ensure that your controls are correct
and working properly.

Once you have decided upon controls for the hazards that you identified in your
business you will need to decide what monitoring checks need to be carried out.

For example: fridge temperature checks with a thermometer to ensure below 8oC.

You will then need to decide upon how frequently these checks need to be carried
out.

Examples of monitoring checks that may be appropriate follow on the next few
pages.

13
Control & Monitoring Options

Examples of rules for a business to follow in order to ensure food hygiene and
safety.

Purchase & Delivery

1. Check temperature of foods on delivery. For example, temperature readings

can be written on the invoice on delivery. On occasion staff may have to
refuse delivery because the temperature is unacceptable, for example,
defrosted prawns.

2. Check ‘Use By’ and ‘Best Before’ dates.

3. Check packaging to ensure intact and in good condition.

4. Use only reliable suppliers.

5. Set specifications for foods delivered by supplier, for example, specifying

long, thin joints of meat or specifying that custard tarts should made using
pasteurised eggs only.

6. Consider actually visiting your supplier. This is not unusual, particularly where
large volumes of food are purchased.

Storage

7. High-risk foods should not be kept at room temperature for longer than
absolutely necessary. They should be stored below 8 oC (preferably below 5
o
C) or below -18 oC if frozen. Take temperature readings using an appropriate
thermometer and record findings and any actions taken.

8. Date codes on foods to be checked (specify frequency) e.g. every day for
chilled foods and once a month for dried and frozen foods, dependent upon
the business.

9. All ready-to-eat foods will be kept covered in the refrigerator at all times in
order to protect against cross contamination and stored high up in the
refrigerator or in a separate area from raw meat products.

10. Raw meats will be stored at the bottom of the refrigerator in trays, which
prevent meat juices dripping onto other foods.

11. Eggs will be stored under refrigeration in order to reduce the growth of
Salmonella. Always check the date code before use.

12. Store food off the floor. Manager to monitor

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13. No cleaning materials will be stored where they come into contact with open
food. Separate storage provision shall be made. Manager to monitor
compliance.

14. Dried foods will be decanted into sealable containers in order to protect from
physical and chemical contamination. Date codes will be transferred onto
containers.

15. Defective racking systems and the food room structure will be repaired as
necessary in order to reduce the risk of physical contamination. Staff to report
disrepair to the manager.

16. Items, which are not directly connected with the food business, will not be
stored in food rooms in order to enable effective cleaning and to prevent
physical contamination.

Preparation

17. Ensure that all foods, which require thawing, are completely defrosted before
cooking, in particular, joints of meat and poultry.

18. Staff will wash their hands frequently and as required, particularly before
preparing food, after handling raw meats and shell eggs, after eating, drinking
coughing or visiting the WC. All wash hand basins shall be checked daily for
cleanliness, soap and means of hand drying.

19. Staff with food poisoning symptoms will not be permitted to handle food (See
‘Food Handlers: Fitness to Work information leaflet).

20. All equipment and surfaces will be cleaned and sanitised regularly and as
required.

21. Separate cloths (different colours) will be used for cleaning surfaces used to
prepare raw and ready to eat foods.

22. External doors and windows will be kept closed at all times during food
preparation to prevent ingress of pests, particularly flies (unless covered with
fly screens).

23. Staff will be permitted to wear only wedding ring and sleeper earrings during
food handling.

Cooking

24. The centre of high-risk foods will be cooked to a temperature above

75 oC.

25. Ready to eat foods will continue to be separated from raw meats and
unwashed vegetables prior to service.

15
Further Storage

26. Hot Holding: - Food will be stored above 63 oC in the hot display unit.
Temperatures will be checked at least once during service
period. Be confident that your equipment can maintain food at
safe temperatures.
- All food will be protected from contamination during hot holding
by enclosing in a unit separated from customers and keeping
covered if possible.

27. Cooling: - Hot food will be cooled to below 8 oC within 1 hour 30

minutes by either decanting into shallow containers or cutting
into smaller pieces where possible and by cooling in a cool
area (below 20 oC).

28. Cold Service: -Cold foods will be displayed below 8 oC (preferably 5 oC)
and kept covered where possible.

29. Reheating: - The core temperature of all reheated foods will be above
75 oC.

General

30. All food handlers will be trained to at least Foundation Food Hygiene level.
Managers or those with supervisory responsibilities require additional training.

NB. All options are given purely as examples, they are not intended to be an
exhaustive list.

16
Step 6

Corrective Action

This is where you need to decide what you must do if checks show that a control
has not worked properly.

Corrective Action is required for each hazard that you have identified in step 1.

For example: fridge working above 8oC, you may wish to exercise a number of
options. i.e. check fridge again after 1 hour, check temp of food, check dial, has
door been left open, has a delivery just arrive, move food to another fridge, discard
the high-risk food.

Step 7

Documentation

You now need to document each of the steps. The HACCP plan on page 18 will
provide you with a column to record each of the steps that you have just
established.

Step 8

Responsibilities

This is where you establish who will have the responsibility for ensuring that the
monitoring checks and any corrective actions are completed.

17
 HACCP PLAN Page: ___of___
Product/Process: ______________________________________ Date: ________

Process Stage Hazard Method of CCP? Specification/ Monitoring Corrective Responsibilities

control or (No.) Critical Procedure Frequency Actions
prevention Limits
No.

18
 Putting your new system into practice.

Once you have completed your hazard sheets and decided how to keep your records,
you will have made the important decisions.

You will now need to:

• Carry out any work to enable your premises to comply with your controls. For
instance, you may need an additional refrigerator to separate raw and cooked
food or you may need to decide which work surfaces should be used for raw or
cooked food. You should therefore look at each of your controls and make sure
they can be put into practice and that adequate equipment is available.

• Carry out training on the HACCP. All members of staff whose names or titles
appear on the bottom of your HACCP forms need to be trained.

• Trial your system. Now put the whole system into practice and trial it for a
month or two. It may need changing. You may find that your training has not
been as thorough as you thought or your record sheets may not be totally
appropriate. Make sure that everyone is aware that it is on trial and that you
need feedback so that you can get it right.

• Informing staff. Staff should feel that this is their system and not just something
imposed by “the boss”. They need to have input to it, so try to involve them and
make them all aware that you welcome feedback.

• Review your system. Your HACCP system only applies to the way you are
working now. Review it whenever you carry out alterations to your premises,
your menus or the way you use your premises. It is also recommended that you
review it annually to make sure it still works properly.

• Get Help. If you need any help please contact any member of the Commercial
Team (Food Safety) who will be pleased to advise you.

Writing down your hazard analysis and keeping records however will:

• Make it less likely that something will be missed out

• Help you explain it to your staff
• Help you defend yourself if legal action is taken against you
• Help you prevent food poisoning and complaints
• Help you protect your customers
• Help make you a more effective Manager

19
Supporting Documentation

20
What else should be in your food safety document?

Staff Training Policy

In this section you should detail what your policy is in relation to the training of staff. In
addition, records relating to when staff were last trained, to what level and when they
should receive further training should be kept. It is also a good idea to keep a copy of
certificates showing attendance by staff at courses to show visitors or inspectors who
request to see such information.

Instructions on Cleaning & Disinfection

In this section, you should detail which cleaning products you use and for which
purposes. It is also very important to ensure that you provide instructions on how to
dilute such products (where appropriate) and whether the products should be left on
surfaces for a minimum amount of time before being rinsed etc.

In addition, you should write a cleaning schedule detailing when areas should be
cleaned e.g.’ daily, weekly, monthly or following each use.

Staff Hygiene Rules & Sickness Policy

In this section you should include details on your policy in relation to personal hygiene
requirements, provision and use of over-clothing, hats etc. Also you should state what
the policy is in relation to the reporting of illnesses and when you expect staff to stay
away from work and how long for.

Pest Control

In this section, you should provide details relating to any provision you have in place for
the control of pests on and around the premises.

Waste Collection and Disposal

In this section, you should document what your provisions are for the storage of waste
both inside and outside the premises. In addition, you should document who collects
your waste and when, and if there are any other provisions for particular types of waste
e.g. used cooking oil.

There are some standard recording sheets included within this document as
examples for you to use or amend.

21
Annexes

22
 DEFINITIONS
Hazard The potential to cause harm/endanger the safety
and quality of food.

Risk Likelihood of hazard to occur.

Hazard Analysis Identifying hazards, the steps at which they occur,

and the introduction of control measures to control
them.

High Risk Food Ready to eat foods. Those, which readily support
the growth of food poisoning organisms, e.g.
cooked meats, prepared salads, soft cheeses and
cook/freeze dishes.

Cross Contamination The transfer of germs from contaminated (usually

raw) foods to other ready to eat foods.
This may be by:
• Direct contact, i.e. stored next to each other.
• Dripping, raw meat or poultry stored above
ready to eat food.
• Food handlers who handle one then the
other.
• Equipment and work surfaces, used first for
contaminated food.

Cooked Thoroughly heated, i.e. greater than 75 oC.

Control A step/procedure/measure, which eliminates or

reduces the effects of a hazard.

Critical Control Points Point or procedure, at which control is applied to

prevent, eliminate or reduce an identified food
safety hazard. Without which there may be a real
risk of hazardous food being consumed.

‘Use By’ Date Date mark required on microbiologically perishable

pre-packed foods. (Food Labelling Regulations
1996 – it is an offence to sell food after the ‘Use By’
date.

23
 HACCP PLAN Page: ___of___
Product/Process: Cooked Joint of meat - Pork Date: ________

Process Stage Hazard Method of CCP Specification/ Monitoring Corrective Responsibilities

control or ? Critical Limits Actions
prevention (No.)
No. Preparation Growth of Limit time at No Time checks Prepare in Head Chef or
bacteria kitchen smaller their deputy
temperature: batches
- 4 hrs chilled
- 2 hrs hot

Further Use clean No Cleaning Re-clean as Head Chef or

contamination equipment schedule necessary their deputy

Good No Visual Re-train as Manager/

personal checks necessary Owner
hygiene of Adequate
food handlers training

Good No Visual Repair/ Manager/

maintenance Checks replace as Owner
of structure & necessary
equipment

__________ _____________ ___________ ___ __________ __________ _______ __________ ____________

Cooking Survival of Cook to Yes 75 oc core Temperature Each Cook further Head Chef or
bacteria centre temperature check joint until their deputy
temperature cooked temperature
of 75oC reached

24
 Which Hazards apply to your business?

Hazards that apply at particular steps.

The following hazards are common to most food businesses.

There are other hazards that apply to specific businesses that you will need to deal with
separately e.g. vacuum packing or food allergies.

Examples:

• Survival of harmful bacteria due to inadequate cooking.

• Harmful bacteria may multiply if chilled high-risk foods are not kept cold enough.

• Harmful bacteria may multiply if frozen food starts to defrost.

• Harmful bacteria may multiply if hot high-risk foods are not kept hot enough.

• Harmful bacteria may multiply if cooling of high-risk foods takes too long.

• Harmful bacteria may multiply if reheating of high-risk foods is not thorough or

takes too long.

• Harmful bacteria may multiply if high-risk food is kept too long.

Hazards that apply at most steps.

• Bacterial and physical contamination of food by bacteria, dirt, hair and jewellery

etc from people and clothing.

• Bacterial and physical contamination of food by bacteria and debris from dirty

surfaces or by loose/broken pieces of equipment or structure.

• Bacterial and physical contamination of food from rodents, crawling and /or flying

insects.

• Bacterial contamination of high-risk food by raw food.

• Bacterial, physical and chemical contamination of food from packaging,

chemicals, cleaning equipment, refuse and pets.

• Bacterial, physical and chemical contamination of food by soil and other

contaminants.

25
 Safe Food Checklist – EXAMPLE ONLY AS THIS LIST IS NOT EXHAUSTIVE
Record problems on the separate safe food diary
Safe cooking Safe personal hygiene
• Cook to 75oC • Personal hygiene standards complied with
• Juices clear/no pink meat/no blood • Wash hands before handling high-risk food
present • Minimum handling of food
• Standard times/levels used • Clean over clothing and hats
• Thoroughly defrost frozen foods before • Keep wash hand basins properly equipped
cooking • Visitors to comply with standards
Safe chilled food Safe cleaning and maintenance
• Chilled food to be below 8oC • All surfaces look clean
• Chilled food to be below temperature on • Food contact surfaces sanitised
label • Only clean equipment/ utensils to be used
• Buffet of cold food display maximum 4hrs • Cleaning schedule and methods complied with
Safe frozen food • Adequate cleaning equipment/ materials
• Frozen food should be at or below –18oC • Cleaning chemicals used properly
• Frozen food airtight containers • Surfaces to be cleanable and in good repair
• Frozen food to have a use-by date • Cleaning after maintenance
Safe hot holding Safe pest control
• Hot food above 63oC • Refuse bins clean with tight fitting lids
• Preheat equipment and food • Pest proofing provided and used
• Food in equipment straight after cooking/ • Fly killer in use
reheating • Pest contract effective
• Food hot held only once • No pests present
Safe cooling Cross contamination
• Cool as quickly as possible • High-risk food covered
• Cool in shallow trays/ small portions • Store cooked food over raw foods in
• Food put in fridge to complete cooling refrigerators
• Cooled in insect proof area • Separate refrigerators, equipment, work
Safe reheating surfaces, for raw and high-risk foods
• Reheat to 75oC as quickly as possible • Separate stacking of clean and dirty
• Reheat only once equipment
• Standard procedures used • Separate cooling and defrosting of high-risk
• Follow manufacturers instructions foods away from raw foods
Safe stock control • Sanitise probe thermometer
• All high risk food to have use-by date • Sanitise surfaces for high-risk foods before
• No food to be kept after use-by date use
• Food used within 3 days of production • Use colour coded chopping boards for raw
• Food used within 3 days once opened and high-risk foods
and within use-by date Other contamination
• Containers/ packaging not damaged
• Chemical storage and use
• Cleaning equipment clean/ intact/ properly
used
• No food/ equipment near floor
• Waste bins emptied and away from food
• No pets or pet equipment in food rooms
Natural contamination
• Thorough washing and sanitising of salads

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 Food Safety Policy Statement

Business Name: _____________________________________________

Address: _____________________________________________
Owner: _____________________________________________
Manager: _____________________________________________

It is the intention of this business, at all times, to supply safe food, to ensure high
standards of hygiene, and to ensure customer satisfaction.

It is the intention of this business, at all times, to comply with the legal duties as required
by relevant pieces of food safety legislation.

It is the intention of this business, at all times, to ensure that staff are aware of this
policy, and their responsibilities to abide by it.

It is the intention of this business, at all times, to ensure that staff have received
appropriate instruction and training in food hygiene and associated matters to enable
them to abide by this policy.

SIGNED: __________________________

TITLE: __________________________

DATE: __________________________

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 Training

Everyone who works in a food business needs training. The type and level of training
depends on the type of work that they do. The Regulations require that all food
handlers are supervised, instructed and/or trained to ensure that they work hygienically.

1. You must ensure that everyone has been told about the Essentials of Food
Hygiene before they start work.

2. Foundation Food Hygiene Training or equivalent is a requirement for anyone

who handles open high-risk foods, for instance in the catering trade or
delicatessen counters.

3. Intermediate Food Hygiene Training – Supervisory staff and managers are

advised that this course will assist them to manage effectively.

4. Advanced Food Hygiene Training – Once this course is completed it will

enable managers to train their own staff. An additional 3day trainer’s course
must be completed if you wish staff to gain an official Chartered Institute of
Environmental Health certificate for training.

5. Hazard Analysis Training. Staff must know enough to play their part in your
hazard analysis system. In particular, the controls and monitoring procedures for
each person’s job must be clear to them. The hazard pack is designed to help
train your staff in your hazard analysis system.

6. Refresher Training. This is vital to make sure that staff do not forget what they
have learnt and continue to put it into practice. This can be done at staff
meetings, or on a one to one basis. It is recommended that refresher training be
carried out as changes are made in the business e.g. menu changes that affect
your HACCP, changes in responsibility etc.

7. Retraining or instruction when failures have occurred. If hygiene problems are

not to recur staff must be retrained and/or given new instructions. Use of the
hazard sheets may help this in addition to on-the-job training.

8. Training Records. It is recommended that you record all training given to staff
to provide evidence that they have been adequately trained to allow them to
effectively implement your HACCP system.

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 Food Regulations

• The General Food Regulations 2004

• The Food Hygiene (Wales) Regulations 2006
• Regulation (EC) No 178/2002
• Regulation (EC) No 852/2004

Useful Websites

• Food Standards Agency – www.foodstandards.gov.uk

• Chartered Institute of Environmental Health – www.cieh.org/
• European Commission – http://europa.eu/ (follow food safety links)
• Foodlink – www.foodlink.org.uk
• Campden & Chorleywood Food Research Association Group –
www.campden.co.uk

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