Proprietors of food establishment need to identify steps in the
running of their business, which are critical to ensuring food
safety. They must then make sure that adequate safety procedures
are identified, implemented, maintained and reviewed for each of
those identified steps. Most importantly - all food establishments
must now had documented food safety management positions.
The traditional steps involved in a typical food
estabishment might include:
- Purchase
- Receipt of food
- Storage
- Preparation
- Cooking
- Cooling
- Hot holding
- Re-heating
- Chilled Storage
- Serving
Of course, each business will be slightly different and there
may be different steps involved for different food types. For
example, the retail sale of dairy products might involve the
following steps:
- Purchase
- Receipt
- Storage
- Display
- Sell/ disposal of out of date product
Examples of
Hazards
These are examples only and there may well be many more hazards
than those listed below.
- Contamination with Food Poisoning, Bacteria and toxins;
- Food Poisoning Bacteria present and multiplying;
- Out of date Code;
- Contamination with chemicals;
- Harmful chemicals stored with food products;
- Chemicals in unmarked bottles;
- Spillage of chemicals onto work surfaces;
- Chemical residuals left on surfaces after cleaning;
- Survival of food poisoning bacteria in cooking;
- Growth of food poisoning bacteria spores after cooking;
- Contamination with foreign bodies;
- Cross contamination with food poisoning bacteria;
- Damage to food packaging;
- Display for sale of our of date code stock.
Examples of Control
Measures
These are examples only and there may well be many more control
measures than those listed below.
- Buy from a reputable supplier;
- Specify standards at delivery;
- Specify temperature at delivery;
- Check that it look, smells and feels right;
- Check the temperature is right;
- Store food wrapped or in containers;
- Wash hands before handling food;
- Label with correct date code;
- Rotate stock according to date code;
- Discard out of date stock;
- Separate raw and cooked food;
- Remove necessary items from the food preparation area;
- Cook food to correct temperature;
- Ensure equipment and surfaces are clean;
- Cook foods quickly before refrigeration;
- Serve food as soon as possible after preparation;
- Store cleaning chemicals in a separate area;
- Train staff;
- Ensure cleaning chemicals are used in accordance with
instructions;
- Store raw and cooked food separately.
Establishing a Hazard Analysis system
To set up a system, you will need some understanding of food
hygiene and safety, including food microbiology, especially factors
affecting bacterial (germs) growth, legal requirements and the need
for staff training.
Don’t just wait for an Environmental Health Officer to call and
tell you what work is required. If you need help, then please
contact us.
It is a good idea if your management system contains written
records of temperature checks and of any problems found and the
corrective action taken. Food supplies, times and temperatures of
storage, preparation and service, standards of hygiene for staff,
equipment and the premises, and staff training should be considered
when setting up a management system.
Safer food, better business - documented systems
The Food Standards Agency has lauched freely available packs
designed for small catering and retail establshments. Click
here for more information.
Should you need help to understand this legal requirement, please
do not hesitate to contact us
here or
telephone 01638
719733