own-check plan for small catering places

1(7)

Environmental Centre Date____ / ____ 20___

OWN-CHECK PLAN FOR SMALL CATERING PLACES

1. SITE

Name

Address Entrepre-neur tel.

Person responsible for own-check plan tel.

Real-estate management tel.

Real-estate manager tel.

GENERAL INFORMATION

Number of employ-ees

Number of customer places

Number of portions on week-days /day on weekends /dayPortion types:

2. BUYING OF FOODSTUFFS

Foodstuffs are bought times/week.

Food group Buying place Fetched (X) Delivered (X)

Meat products

Fish products

Dairy products Baked goods Other foodstuffs

2.1 Foodstuffs fetched oneself

When purchasing foodstuffs, check: sensory quality

- for example, vegetables are fresh and of good quality labeling (date and packing)

- there is as much time as possible until the use-by or best-before date- labeling is in Finnish and Swedish

condition of packages- packages are undamaged and clean, cans are not chipped or swollen

Version 1.0/Jan. 28, 2014

- Foodstuffs requiring cold-storage are transported in coolers as fast as possible to the destination where they are immediately put in refrigeration equipment.

2.2 Supplier delivers the foodstuffs

When receiving foodstuffs, check immediately: sensory quality labeling (date and packing) condition of packages product temperature

If one of the above is faulty, the product is returned/the product is not accepted. Action taken is entered in the delivery note or Action form (appendix 1).

3. PRESERVATION OF FOODSTUFFS

Preservation of foodstuffs shall account for: temperature of refrigeration equipment placing and protecting foodstuffs use-by or best-before date

3.1 Temperature of refrigeration equipment

The temperature of refrigeration equipment is assessed daily and entered _________ times/week in the Refrigeration equipment temperature form (appendix 2) or notebook.

Entering the temperatures of refrigeration equipment is the responsibility of __________________________________________________________________________________________.

In addition to own fixed thermometers, refrigeration equipment shall have separate thermometers.

Storing temperatures of foodstuffs:

perishable products, e.g., milk, cold cuts, prepared food, fresh meat

at max. +6 °C

perishable milk-based products whose preparation includes at least pasteurization or corresponding processing (e.g., cheese, yogurt and quark)

at max. +8 °C

fresh fishing products temperature of melting ice

cold-smoked and rawpickled fishing products and vacuum- and gas-packed fish products

0 - +3 °C

ground meat and ground liver at max. +4 °Cfrozen food at min. -18 °C

If the temperature of the device does not meet with the requirements, the fault is analyzed and repaired, and the usability of the products is assessed. Actions taken: what was done with the foodstuffs and, for example, repair of the device, are entered into the Temperature form (appendix 2) or notebook. When required, the real-estate management is contacted.

3.2 Placing and protecting foodstuffs

Keep cooked (e.g., creamed potatoes, opened ham packages) and raw foodstuffs (e.g., vegetables) in separate refrigeration equipment to the extent possible. If the products in question are kept in the same refrigeration equipment, keep raw foodstuffs on the lower shelves and done/cooked on the upper shelves.

Keep only the daily requirement in the cold drawer. Do not add products into the containers in the drawer during the day: replace the containers with clean ones when they are empty. Version 1.0/Jan. 28, 2014

2(7)

Places where different product groups are kept are presented in the table below:Refrigeration equipment Storing temperature (

C)Products

When placing foodstuffs in the freezer or cold-storage room, ensure that air circulation is sufficient. Do not overfill the freezer.

Protect the products with plastic wrap, lids, etc., in order to prevent drying, dirtying, and strange odors and tastes. Empty opened cans immediately into containers with lid and mark the date of opening the cans. Keep dry food and unopened cans in shelves.

3.3 Use-by date (viimeinen käyttöpäivä) or best-before date (parasta ennen)

Do not use foodstuffs after their use-by date. Opening a food package shortens its shelf life. If an opened package is not soon used entirely, mark on it the date it was opened.

The package size is in proportion to consumption. In case of low consumption, small package sizes are acquired (e.g., canned foods).

Use the foodstuffs in the order based on date labels. Check the date labels on a daily basis and dispose of outdated products. When freezing foodstuffs, mark the date of freezing.

4. PREPARING AND SERVING FOOD

Always wash your hands before starting to work as well as in between work phases.

4.1 Preparations

Use different cutting boards for raw and done products and for vegetables. Replace worn cutting boards with new ones. Do not use wooden cutting boards.

After handling raw meat/chicken and fish, carefully wash all the tools and cutting board used.

Cover the wooden butcher block with plastic when handling meat or exchange them to clean ones.

Wash all vegetables carefully before handling them. Chop only as much salad vegetables as you need for one day.

4.2 Preparing and serving food

Handle done and raw foodstuffs separately. Ensure sensory quality of products before taking them into use.

Cooking, heating and serving temperatures of foods:Cooking temperature of food above +70 CCooking temperature of poultry above +75 CReheating temperature of refrigerated food (below +6 C) before above +70 C


3(7)

servingServing temperature of hot food above +60 CServing temperature of cold food below +12 C

Fast circulation of prepared foods is important. You can only reheat prepared food once. When re-heating, be sure that the temperature is at least +70 °C before serving. Unpacked perishable food-stuffs may not be served for more than 4 hours. After serving, warm and cold products must be disposed of.

Deep-fry oil must be replaced times/week

4.3 Cooling down

If you cool down cooked food, its temperature must fall to +6 °C or below that in at max. four hours. Food that has been offered to customers can't be refrigerated.

To ensure successful cooling down, measure the start-up and final temperatures. Enter the tem-peratures on the Cooling down Monitoring form (appendix 3). Measure and record the tempera-tures regularly.

When cooling down, the temperate is measured times/month.

The following products are cooled down:

When cooling down food, the following equipment is used: refrigerator separate, sufficiently efficient cooling down equipment ice pack (small quantities) something else, what

Mark the date of preparation on cooled down products. Keep the products protected, below +6 °C. Use refrigerated foods as fast as possible. Cooled down products can be frozen. When cooling down products, mark the date of preparation/cooling down on them.

4.4 Special diets and allergens

Examples of special diets consist of, among others, gluten-free, lactose-free and various kinds of allergy diets. Be sure to prepare portions of special diets separately from other foods and use sep-arate and clean kitchen utensils. Read the product specifications of raw products you are using especially carefully and keep the raw materials closed and separate from other products. When preparing food, make sure that the raw materials do not include ingredients incompatible with the special diet in question.

If portions of special diets are prepared in the kitchen, these operations shall be described in a separate appendix (appendix 5).

4.5 Traceability

Food business operators must be able to identify every supplier from whom they have been sup-plied with a food or raw material. Own-check plan must contain a description of how the traceabil-ity of the foodstuffs and raw-materials is ensured. Practically this is done by keeping record of where the foodstuffs and raw-materials are bought. If the foodstuffs will be resold to other compa-nies, food business operators must have a register of clients and sold foodstuff. If the foodstuffs are sold to final consumers this information is unnecessary. A good rule for traceability is “one step back-one step forward”.

Traceability can be based on any well-proven method. If business is small-scale, easiest way is to save all the receipts and other documents from food buying and delivering. Documents and re-ceipts must be kept in order.

Traceability in our company is based on:___________________________________________________________________________________________Version 1.0/Jan. 28, 2014

4(7)

______________________________________________________________________________________________________________________________________________________________________________________

5. WASHING THE DISHES

The following temperatures are used in the dishwasher:- prewash with warm water 30 – 35 C- actual wash with hot water 60 – 65 C- rinse with hot water 85 – 90 C

Clean the dishwasher regularly. If the dishes are not impeccably clean after washing, find out why not and fix the problem. Enter the action on the Action form (appendix 1).

Ensure the tidiness and order of the dish-washing place on a daily basis. Dry the dishes and put them in their proper places.

6. CLEANING

When cleaning the kitchen, use separate cleaning equipment for kitchen. Don't use same equip-ment for kitchen and customer area and the toilets. Keep the kitchens cleaning equipment in ___________________________________________________________________________________________.Cleaning takes place according to the cleaning program (appendix 4).

Objects cleaned less frequently than once a week (e.g., grease filters, defrosting freezers) are recorded. Enter the actions on the Action form (appendix 1).Regularly remove unnecessary objects and empty plastic packages (e.g., ham packages and tomato-sauce containers) from the food premises.

7. WASTE MANAGEMENT

Take the garbage out at least once a day and wash the waste container when required; however, at least once a week.

There must be a sufficient number of waste containers and they must be emptied often enough.

Used deep-fry oil is delivered to ____________________________________________________________.

8. PEST CONTROL

Regularly monitor whether there are pests on the premises. If there are pests on the premises (e.g., moths, beetles, mice, rats), take all the contaminated foodstuffs out, put them in the waste container and carefully clean the premises. When required, spray pesticide—available at hardware and convenience stores—on surfaces. After spraying the surfaces with pesticide, wash all the sur-faces on which foodstuffs are handled. If there are rats or mice on the premises, immediately con-tact the real-estate management.

Inform the real-estate management or pest-control company of all observations of pests.

Pest control company: tel. tel.

9. EMPLOYEES

Food business operators must ensure that all employees handling foodstuffs have sufficient food hygiene competence. A person who has worked on one or more food premises in tasks requiring handling of perishable foodstuffs for at least three months must have a competence certificate Version 1.0/Jan. 28, 2014

5(7)

(hygiene pass). More information on the hygiene pass and how to acquire it is available at: www.e-vira.fi. Copies of employees' hygiene-proficiency certificates must be kept in the own-check plan folder.

The following employees have hygiene-proficiency certificates:

If the employment of a food-industry employee is estimated to last more than one month, he or she shall have a health-care professional's statement on his/her state of health. The statement usually consists of an interview or hygiene induction and, when required, a salmonella test. Em-ployees shall acquire a salmonella certificate after a trip outside the Nordic Countries of more than 4 days and when they suspect of having caught salmonella.

Employees shall not work when they have a stomach flu or a bad cold.

When working in the kitchen, wear separate clean work clothes and headgear (no jewelry, wrist-watch or artificial nails). If you have long hair, keep it tied. If you have a rash on your hands, artifi-cial nails or Band-Aid, wear gloves.Do not wear leisure clothes when working. Wear working clothes only at work. Work clothes have to be clean and washed when necessary.

Do not smoke on the kitchen premises and try to avoid visits by outsiders.

The hand-washing equipment shall have paper towels and liquid soap. Using towels made of cloth is forbidden.

Always wash your hands: before starting work before handling foodstuffs after handling risky foodstuffs, e.g.,

poultry, meat or fish after handling raw foodstuffs and be-

fore starting to handle foodstuffs served cooked or unheated

after using the restroom after blowing your nose or smoking

after handling money or wasteWash you hands correctly and carefully!

1. Wet your hands2. Take liquid soap3. Wash both hands, thumbs, backhands,

in-between fingers, tips of your fingers and nails

4. Rinse well, use warm water5. Dry your hands with disposable paper6. Close the tap with disposable paper

Cream your hands only after termination of work.

10. FOOD POISONING AND CUSTOMER COMPLAINTS

In case of suspected food poisoning, immediately contact a health inspector (the Food Act, 23/2006, §24).

Environment Centre's on-call inspector, at 8:30-11:30 tel. 8392 3110

district health inspector tel.

food inspection office tel. 8392 3126

The health inspector gives more detailed instructions. If some of the products that are suspected of having caused the food poisoning remain, keep them in a cold place: the health inspector may want to sample them. If products Version 1.0/Jan. 28, 2014

6(7)

must be preserved over 24 hours (e.g., weekend) they must be freezed.

Customer complaints and related actions are entered into the Action form (appendix 1).

11. DEVIATIONS FROM THE PROPOSED PLAN

12. KEEPING OF DOCUMENTS

Keep the own-check plan on the food premises and update it regularly. When requested, show the plan to the health inspector. All own-check entries and corresponding own-check documents shall be kept for at least a year.

If there are changes in operations, inform the health inspector about them.


7(7)

Appendix 1MEASURES

DateProduct return

Dishwasher functioningCleaning

Customer complaintActions Performed

by


Appendix 2

MONITORING THE TEMPERATURE OF REFRIGERATION EQUIPMENT

Date

Refrigeration equipment

1. ____________Max. ( C)


2. ____________Max. ( C)


3. ____________Max. ( C)


4. ____________Max. ( C)


5. ____________Max. ( C)

Action Measured by


Appendix 3

MONITORING THE TEMPERATURE OF COOLING DOWN

Date Product to be cooled down

Amount to be cooled down Time of beginning Beginning

°C Time of finishing Final °C Action

Food must be cooled down below +6 °C in at max. 4 hours


Appendix 4CLEANING PROGRAM

Daily cleaningObject Washing agent Method

Weekly cleaning

Thorough cleaning


Appendix 5SPECIAL DIETS

The most common ingredients causing food allergies:- grain containing gluten- shellfish and products containing shellfish - eggs and products containing eggs- fish and products containing fish- peanuts and products containing nuts- soybean and products containing soybean- milk and products containing milk- nuts and products containing nuts- celery and products containing celery- mustard and products containing mustard- sesame seeds and products containing sesame seeds- sulfur dioxide and sulfite (more than 10 mg/kg or 10 mg/l)

What special diet portions are prepared in the kitchen?

How is the ingredients' compatibility with the special diet ensured?

How are these raw materials kept separate from other raw materials?

How are the portions prepared, do they have their own designated cutting board, deep fryer/grill, etc.?
