Food Safety Management System HACCP

Transcription

1 Food Safety Management System HACCP Supper 1 st Floor, Thavies Inn House, 3-4 Holborn Circus, London, EC1N 2HA Nigel Rosenthal Food Safety Consultancy and Training Date of Issue: May 2015 Issued by: Ltd

2 Table of contents 1.0 Introduction 1.1 Background 1.2 Summary 1.3 Application 1.4 Scope 1.5 Outline of responsibilities 1.6 Statutory Provisions 1.7 Policy Statement 2.0 How to use the Supper Food Safety Management System 2.1 Welcome 2.2 Responsibilities 2.3 Organisational Responsibilities 2.4 Food offer 2.5 Chef s declaration 3.0 Hazard Analysis Critical Control Point (HACCP) Plan 3.1 Background 3.2 Definitions 3.3 Process flow diagram 3.4 HACCP plan 4.0 Policies and procedures 4.1 Food Hygiene Training 4.2 Probe Calibration 4.3 Personal Hygiene Policy 4.4 Illness reporting and fitness to work 4.5 Pre-employment health declaration 4.6 Pest Control 4.7 Waste control and disposal 4.8 Maintenance 4.9 Cleaning schedules 4.10 Fridge and freezer breakdown 4.11 Enforcement Officer visits 2

3 4.12 Food complaint procedure 4.13 Food Hazard warning/recall 4.14 Individual Hazard Analysis 4.15 Nominated Suppliers 4.16 Staff vomiting procedure 4.17 E. Coli controls 5.0 Documentation/APPENDIX Goods in record form Fridge Freezer temperature monitoring from Cooking/Cooling form Hot Holding record form Reheating record form daily checklist Allergen Risk Assessment Spread Sheet Hygiene Training record Medical screening form/food Handlers pre-employment health declaration Supplier questionnaire and covering letter Cleaning schedule Food poisoning allegation/foreign body/product quality complaint incident form Fitness to work document from the Food Standards Agency E.Coli 0157 Cross Contamination Factsheet Caterers December

4 Section 1 Introduction 4

5 1.1 BACKGROUND INTRODUCTION Article V of EC Reg 852/2004 requires food businesses to have in place an effective Food Safety Management System based on HACCP principles. At a large scale and high profile business such as Supper it is accepted that a formal Food Safety Management System will be required and this is to be supplemented with a number of food safety procedures, policies and recording documents. 1.2 SUMMARY The aim of the Supper Food Safety Management System is to ensure that Supper provide the highest standards of food safety and hygiene throughout its catering operations. The HACCP plan follows a logical flow of the sourcing of raw materials to the consumption of food by the final consumer. The policy includes Supper Hazard Analysis Critical Control Point (HACCP) plan, this indicates the following Hazards associated with the products; Identification of the Critical Control Points (CCPs) in the food operations; Control measures, critical targets and limits; Monitoring procedures at those CCPs; Corrective actions; and Verification The Supper Food Safety Management System also includes the following policies and procedures Staff Training Personal Hygiene Food Handlers Fitness to Work Pest Control audits Customer Complaints Environmental Health Officer visits Approved Suppliers Refuse control E. coli control The adherence to policies and procedures is paramount to providing food that is safe to eat; and should the need arise allow Supper to use the defence of due-diligence. 1.3 APPLICATION This Food Safety Management System shall apply to all food handling and storage areas at Supper 1.4 SCOPE The scope of the Supper Food Safety Management System covers the following operations Purchase, delivery and receipt Chilled, ambient and frozen storage Defrosting Preparation Cooking Cooling Reheating Hot Holding Cold Holding Service 5

6 1.5 OUTLINE OF RESPONSIBILITIES It is the responsibility of management and the supervisory team to ensure that all chefs working within Supper take all reasonable precautions to work in a safe and hygienic way at all times and are aware of and conversant with the contents of the Food Safety Management System. It is the responsibility of all chefs and serving staff to ensure that they comply with all aspects of the HACCP plan and Food Safety Management System and that they take all reasonable precautions to ensure that food that they produce is safe and without risk to consumers. 1.6 STATUTORY PROVISIONS The Food Safety Act 1990 The General Food Regulations 2004/EC Reg 178/2002 The Food Hygiene (England) Regulations 2006 as amended/ec Reg 852/2004 The Food Labelling Regulations 1996 (as amended) The Food Information Regulations POLICY STATEMENT The Board of Directors at Supper acknowledges our duty to comply with current legislative requirements and industry best practice regarding food hygiene and food safety. We understand the importance of achieving the highest standards of hygiene to ensure that we do not place our customers at risk through our food handling activities and through this approach we can ensure that the Supper brand is not compromised. The document is intended to provide the framework for Supper chefs to continue to offer safe and hygienic food, to meet legislative requirements and to strive towards achieving best practice. The standards contained within this document are intended as the minimum standard that all personnel must work to. This Food Safety Management System must be considered a living document and as such compliance with it at all stages of food production from goods in to delivery to the customer is mandatory. The Food Safety Management System will be amended as appropriate to incorporate the changing needs of our operation and any changes to applicable and relevant legislation. Reviews will be undertaken in-house annually, or as the need arises. We intend to work closely with our consultants and will ensure that they are kept informed of any changes to our food operation here at Supper. will be carrying out food safety audits in Supper premises to ensure that this food safety management system and HACCP is being implemented. As approved by the Board of Directors of the Supper. Mr Duncan Smith May

7 Section 2 How to use the Supper Food Safety Management System 7

8 HOW TO USE THE SUPPER FOOD SAFETY MANAGEMENT SYSTEM 2.1 WELCOME The Food Safety Management System has been devised having regard to Assured Safe Catering and Saferfood better business. This style of HACCP identifies controls and monitors the food safety risks at each stage of the food production and is generic in its approach. This gives the Supper operators the ability to change ingredients, menu items and to some extent processes without having to undertake a new HACCP study each time. Although the Food Safety Management System applies to all food areas of the Supper business there may be instances where individual HACCP studies need to be conducted, for instance Sous Vide, vacuum packing or specials which would be considered very high risk e.g. home made ice cream, raw/rare meat products other than whole cuts of lamb and beef in these cases an individual HACCP study needs to be completed and for this purpose a form has been included in this document. If you do need to conduct a separate study and need additional help would be pleased to provide assistance. 2.2 RESPONSIBILITES Everybody engaged in the Supper food businesses will have duties imposed on them by the Food Law regulations. RESPONSIBILITY FOR FOOD HAZARD ANALYSIS AND THE POLICY The Head Chefs must check that the Food Safety Management System is relevant to their premises and operation. The Food Offer and Head Chefs declaration are found on pages 10 and 11 and must be completed by the Head Chef. If the Food Safety Management System does not adequately cover the food safety hazards or risks in their particular area of responsibility the above persons must complete the Individual HACCP study which can be found in the Infrequent use forms section of the Food Safety Management System. The information in the Food Safety Management System must be communicated to all appropriate employees. Food safety legislation requires that all food handlers receive proper training and therefore all relevant employees must be aware of the food safety measures they must take in relation to their area of work. They must therefore be made aware of the specific sections of the Food Safety Management System. For mandatory Food safety training you should contact on or info@saferfood.co.uk. It is the responsibility of the Head Chefs to ensure that the controls, monitoring procedures and records contained within the Food Safety Management System are complied with. 2.3 ORGANISATIONAL RESPONSIBILITES Responsibilities relating to Food Safety Control and compliance with the Food Safety Management System are detailed below: Managing Director: To ensure the correct management framework is provided to enable implementation of the Supper Food Safety Policy. To provide the necessary Capital Expenditure funds to ensure compliance with food hygiene, food safety and with the Supper Food Safety Management System. 8

9 To secure the necessary professional advice on matters appertaining to food safety. Operations Director: Shall retain overall responsibility for ensuring that all aspects of this policy are correctly applied and implemented at Supper. Shall ensure relevant training requirements are addressed in accordance with the requirements of the Supper Food Safety Management System. Shall ensure procedures for dealing with food safety complaints including foreign bodies or illness allegations are appropriately delegated to the Head Chefs, and that such Chefs are competent to deal with these issues and that effective liaison is established with the Environmental Health Department for further action as necessary. Shall ensure that matters raised by Enforcement Officers from Local Authorities are dealt with effectively by liaising with the Managing Director, Chef, Head Chef and To have overall responsibility for monitoring standards of the Food Safety Management System and to ensure that the Food Safety Management System is implemented and adhered to. Shall ensure that audits of all aspects of each kitchen/food operation are carried out against the requirements of the Food Safety Management System by qualified external independent food safety consultants. Shall provide support to any Supper member of staff concerning matters that may affect compliance with the Food Safety Management System. Shall investigate reports of food illness or foreign body contamination as directed. In consultation with shall issue amendments to this Food Safety Management System as required. Shall liaise with Enforcement Officers as necessary to ensure compliance with the Food Safety Management System. Shall be responsible for Hazard Analysis Critical Control Point (HACCP), ensuring requirements are addressed with regard to menu development and food products. Shall liaise with suppliers with regard to food specification requirements in achieving compliance with the Food Safety Management System. Head Chefs/Chefs: To assume responsibility for operational food safety standards in all food production areas under their control and report to the Operations Director with any areas of non-compliance. To liaise with Operations Director regarding any issues regarding compliance with the food safety or any matters raised by enforcement officers. To delegate duties to ensure compliance with the Food Safety Management System. To ensure daily checks of food areas under their control are carried out. To ensure standards of personal hygiene of all staff members under their control are consistently maintained including reporting of team member illness. To ensure HACCP principles are consistently applied in all food production areas under their control. This includes relevant monitoring documents and the preparation of Individual HACCP study where this is not covered by the generic assessment. To ensure all staff members under their control receive appropriate training commensurate with their duties in conjunction with the Supper Food Safety Management System. To perform weekly checks of Supper Food Safety Management System recording paperwork. 9

10 Staff Members Responsibilities for Food Safety: Staff members have a responsibility to follow all the steps laid out in this policy document relevant to their role so as to ensure high standards of food hygiene and food safety. Staff members have a responsibility to maintain a high standard of personal hygiene and to report any symptoms of illness including diarrhoea and vomiting immediately to management. Staff members have a responsibility to report all food safety issues that come to their attention to their Head Chef. 2.4 FOOD OFFER This form is to be completed to indicate which types of foods are available within the premises At Supper London We carry out the following activities: Date 2015 Hot Food Cold Food Advance preparation Ambient Cooling Other types of foods! Other types of foods (if you produce other foods not covered above you will have to carry out an Individual HACCP study ) Date.. Signed. Head Chef 10

11 2.5 SUPPER CHEFS DECLARATION I have studied this document and ensure that all controls have been put in place. I am satisfied that the Supper Food Safety Management System identifies all steps in my operation which are critical to the hygiene and safety of food, and that adequate controls are in place. Where the generic HACCP study does not cover all my operations I have completed an individual HACCP study or will ask to assist in the individual HACCP study. I have also ensured that all staff members that are responsible for using the Supper Food Safety Policy have been trained in its use. Signed... Head Chef Date... Review to be completed as and when required or for every change of menu. The Food Safety Management System has been reviewed by: 1. Signed... Date... Print name... Position Signed... Date... Print name... Position... 11

12 Section 3 Hazard Analysis Critical Control Point (HACCP) Plan 12

13 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PLAN 3.1 BACKGROUND The Supper Food Safety Management System is based on a Food Safety Management System known as Assured Safe Catering and Saferfood better business; this generic Food Safety Management System identifies the hazards associated with foods at each stage of food production. As the Food Safety Management System is generic it will cover all foods and it is not specifically targeted at individual foods. In any cases where the generic HACCP study does not adequately cover the particular activity then an Individual HACCP study must be conducted. A form for this purpose can be found in the infrequent use forms in section DEFINITIONS Every effort has been made to use as little jargon as possible throughout this document; however the use of some technical terms is unavoidable. Here are some definitions that may assist you. Hazard The things that could go wrong at each step. These are things that must be prevented, eliminated or reduced to acceptable levels to make food safe. Hazards usually fall into one of three categories microboligcal (bacteria, viruses etc), physical (debris, jewellery etc), and chemical (cleaning chemicals, pesticides, allergens etc). Hazard Analysis Critical Control Point (HACCP) A Food Safety Management System used to identify the following - food safety hazards; the steps in the operations where the hazards can occur; the identification of critical control points (CCPs); the control measures required to control the hazards; the identification of the critical limits; the monitoring of controls at CCPs; the corrective actions required to undertake when control at a CCP is lost, monitoring and recording of CCPs; and verification that the Food Safety Management System is working correctly. Control measures The actions that can be taken to help ensure that food is safe. Critical limits The point at which hazards are adequately controlled, e.g. cooking poultry to 75 C for 30 seconds. Critical Control Point (CCP) The steps in the catering activity that must be taken to ensure that food is safe. Corrective action The actions that must be taken if control is lost at a CCP. Verification Checks carried out to monitor that the Food Safety Management Food Safety Management System continues to ensure that safe food is produced. Documentation Paperwork that must be completed to illustrate that checks are carried out. Pre-requisites Food Safety procedures and policies that should already be in place before the introduction of a HACCP Food Safety Management System, e.g. training, cleaning, pest control etc. 13

14 3.3 PROCESS FLOW DIAGRAM The following flow diagram identifies the catering steps that the food in this Kitchen goes through (to be checked and signed off by the Head Chef, any process steps that do not apply must be deleted). The flow diagram is vital to ensure that all process steps have been identified. Once the flow diagram has been checked it is very important to walk the process and to discuss with catering staff that the theory reflects the process. Although this manual has been tailored to your operation by and has been discussed at length with the Chefs and head chefs please contact to change any of the steps that you feel do not apply. Date.. Signed Head Chef FLOW DIAGRAM OF CATERING OPERATIONS Purchase Delivery Storage Preparation Defrost Storage Cook Cook Cook Preparation Hot Hold Cooling Cooling Chill Display/Service Hot Service Storage Storage Preparation Preparation Reheating Chill Display/ Storage Hot Service 14

15 3.4 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) This section of the Supper Food Safety Management System Policy contains the HACCP plan. The Food Safety Management System is based on Assured Safe Catering and Saferfood Better Business and therefore takes a generic approach. Each step of the catering operation has been assessed for generic food safety hazards and therefore generic controls have been put in place. The benefit of such a Food Safety Management System is that if dishes change there is no need to complete a new HACCP plan. If there are activities in the catering operation at a specific venue or dishes that may not be covered by the generic HACCP plan then it will be necessary to conduct an individual HACCP study. A form for this purpose can be found in section 5. The actual controls that are deemed critical are highlighted in red text. These are the controls that are required for food safety and therefore these must be adhered to at all times with paper to prove each CCP is under control. Failure to apply the control measure at the critical control point may well lead to a food safety incident. For instance if high risk food is not cooked to 75 C for 30 seconds or equivalent. 15