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WASTE &RECYCLING LTD
Waste ManagementDomestic and Commercial
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GENERAL ENGINEERS (CATERING) LTD – a family business for over 30 yrsCake Barn, Brunton, Collingbourne Kingston, Marlborough, Wilts, SN8 3SETel: 01264 850060 FAX: 01264 850015Email: [email protected] Gas safe Reg No: 231093After expanding the business due to a lucrative contract fromInterserve Defence Ltd for maintenance and repairs of cateringequipment on numerous military establishments and several royalpalaces we are proud to be able to offer you the same service.
All aspects of gas/electrical maintenance, repairs, installation of equipmentincluding dishwashers, combination ovens, fridges, freezers & ventilationequipment. Very competitive. Covering Southern England, the Midlands andcentral London. All our engineers are Gas Safe registered and have a vastknowledge of all makes of equipment. 2
ContentsA. Starting Out. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Selecting a premises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Construction and Finish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Consult. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Register your Business. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
B. The Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cleaning and Disinfection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Stock Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Waste Management. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
C. Employees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Training Food Handlers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Personal Hygiene. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Fitness to Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Employee Medical Questionnaire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
D. Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Food Safety Management Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Hazard Analysis Critical Control Points (HACCP) . . . . . . . . . . . . . . . . . . . . . . . . . 25
System Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Scores on the Doors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
E. Food Hygiene Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Food Hygiene Inspections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
After the Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Enforcement Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
F. What Can Go Wrong?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
What Can Go Wrong? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Food Hygiene and Safety Complaints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
G. Further Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Our Standard Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Contacts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
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Paint + provides you with hardwearingfinishes which can be washed and wipeddown repeatedly to maintain strict hygienestandards for food related establishments.Paint + paints are water based and virtuallyodourless, ensuring no cross-contaminationwith food stuffs or discomfort to customersand staff. Our products are formulated withoutharmful fumes, cancer-causing ingredients orheavy metals.Paint + paints have excellent opacity and as aresult require fewer coats than manyconventional paint systems. Customers getthe value in the pail.Paint + products are quick drying with recoattimes of less than 2 hours. This facilitatesgreater productivity through reducedapplication time and lower labour costs.Paint + coatings are eco friendly formulatedwithout ozone-depleting aromatic orhalogenated hydrocarbons. They have verylow levels of volatile organic compound (VOC)chemicals.Paint + paint spreads easily and our advancedcolour analysis system and unique range ofpigments enable us to mix any colour youdesire with perfect accuracy.Contact us at [email protected]: 0845 371 3377 or www.paintplusuk.com
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� Where will ingredients bedelivered and stored?
� Will you require a dry store?Where would this be best located?
� How many refrigerators andfreezers will you need? Where willthese be best located?
� Where will the sinks be located forwashing food and equipment?Remember is most cases you willrequire a sink for washing food anda separate sink for washingequipment.
� Where will you install wash basinsfor cleaning hands? Rememberbasins must be well located toensure your employees use them.It is not acceptable to use othersinks in the kitchen for handwashing or basins associated withtoilets.
� Where will food be prepared?How will you ensure that thepreparation of raw food isseparated from the preparation ofready to eat foods to minimise therisk of cross contamination?
� What cooking appliances will youneed and where would these bebest located? Will you requireequipment to keep food hot?
� What additional equipment willyou need, for example, slicingmachine, vacuum packing machine,blast chiller, etc and where shouldthese be located?
� Where will employees change intotheir work clothes? Where willclean work clothes be kept? Howwill this be separated from foodpreparation areas?
� Will you require a laundry area forwashing your employees protectiveclothing and other linen associatedwith the business?
Selecting a PremisesThe basic structural requirements for a foodbusiness are outlined in the food hygienelegislation. Most new, purpose built foodbusinesses will comply with food hygienelegislation, however, older premises or thosethat have not been used for food handling andpreparation in the past are unlikely to comply.In addition, the use of some premises isrestricted by planning consents and associatedrestrictive conditions so you should alwayscontact the Development Control service tocheck the current use class.
When selecting a premises for your foodbusiness you must give careful consideration towhat food you intend to provide yourcustomers, but also what you might like to do inthe future, for example if you expand thebusiness.
Space You must ensure that the premises that youselect has sufficient space to allow you toundertake food handling safely, avoid crosscontamination, enable effective cleaning andpromote good housekeeping. At an early stageyou should consider how food will be handledat each stage of your business from the point atwhich the raw ingredients are delivered andstored, right through to serving your customers.
Layout and DesignOnce you have found a premises that providessufficient space you should consider the internaland external layout. This is critical to ensuringthat you can produce food safely. Considerdrawing a floor plan so that you can see howeach part of the business can fit into thepremises. If you can’t fit each part of thebusiness into the premises then it probably isn’tsuitable for you needs. You should consider thefollowing points when designing your layout:
A. Starting Out
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Ceilings
These must be constructed and finished toprevent the accumulation of dirt and reducecondensation, the growth of mould andshedding of particles.
Windows and Openings
These must be constructed to prevent theaccumulation of dirt and fitted with easy toremove and easy to clean insect proof –screens, if necessary.
Doors
These must be easy to clean and disinfect andbe constructed from smooth non-absorbentsurfaces.
Lighting
You must ensure that the premises hasadequate natural and / or artificial light. Shatterresistant lighting or diffusers can be installed toreduce the risk of food contamination.
Ventilation
You must ensure that your premises has asuitable and sufficient means of natural ormechanical ventilation. Mechanical airflow froma contaminated area to a clean area must beavoided. Ventilation systems must beconstructed to ensure that filters and other partsare readily accessible, easy to clean andreplace.
Hand Washing
You must ensure that there are an adequatenumber of wash basins, suitably located anddesignated for cleaning hands. These must beprovided with hot and cold running water,materials for cleaning hands e.g. liquid soap,and a means of hygienic drying e.g. disposablepaper towels. It is not acceptable foremployees to wash their hands in a basinassociated with a toilet.
A. Starting Out
� Where will cleaning chemicals andproducts be stored? How willthese be separated from foodpreparation areas?
� How will waste food and rubbishbe collected during preparationand service?
� What arrangements will you put inplace for the collection anddisposal of rubbish? Is theexternal area suitable for storingrubbish? Can a waste disposalvehicle access the area?
� How will you dispose of waste oil?
Construction andFinishOnce you have selected yourpremises and decided upon itslayout you should next considerhow the premises will beconstructed and finished toensure that your food can beproduced in a safe environment.You will need to consider:
Floors, Walls and Surfaces
These must be in a soundcondition and be easy to cleanand disinfect. The materials usedmust be impervious, non-absorbent, washable and non-toxic. Avoid ceramic and quarrytiles on the floor as they becomeslippery when wet. A slipresistant floor covering ispreferable.
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A. Starting Out
Cleaning of Utensils and Equipment
Adequate facilities must be provided forcleaning, disinfecting and storage of workutensils and equipment. The facilities must becorrosion resistant, easy to clean and have anadequate supply of hot and cold water.
Washing Food
Adequate provision must be made for washingfood. Every sink provided for washing foodmust have an adequate supply of hot and/orcold potable water, be kept clean anddisinfected.
Toilets
An adequate number must be provided. Theymust be capable of being flushed andconnected to an effective drainage system.They must not open directly into rooms in whichfood is handled. They must have adequatenatural or mechanical ventilation.
Drainage
This must be adequate and designed andconstructed to avoid the risk of contamination.
Water Supply
You must ensure that the premises has anadequate supply of potable water.
Gas Supply and Gas Appliances
Any work to install, repair, maintain or alter yourgas supply must only be undertaken by a GasSafe registered engineer who is qualified towork on specific commercial equipment. Youshould always check this before engaging anengineer. You should ensure that the gassupply pipe work is mounted clear of the floor.To allow effective cleaning you should ensuresufficient clearance from other appliances andpipe work. Flexible connections are usefulbecause they allow equipment to be moved forcleaning. If the equipment is heavy, bulky orawkward it is good practice to mount it onlockable castor wheels.
Electricity Supply and ElectricalAppliances
You should ensure that you onlyemploy a competent andqualified electrician to install,repair, maintain and alter yourelectrical supply. You shouldconsider if there are sufficientpower points and if these arewell located for your needs.Electrical wiring should beprotected by waterproofconduits and all controls shouldbe fixed clear of equipment toavoid becoming wet or dirty.Consider how cut-off switchesfor the power supply andappliances will be madeaccessible and be separatedfrom your lighting andventilation supplies. You shouldavoid using adaptors andextending electrical cables.
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ConsultDevelopment ControlYou should contact ourDevelopment Control Department(better known as ‘Planning’) whenyou have found a premises thatyou think might be suitable foryour food business.
The use of some premises isrestricted by planning consentsand associated conditions so youshould always contact theDevelopment Control service tocheck the current use class.
Environmental HealthContact us, here in EnvironmentalHealth when you’ve found apremises that you seriously thinkcan be used for operating yourfood business. We can give youadvice about what you mightneed to do to ensure that thepremises complies with foodhygiene legislation. If you do thisat an early stage you can avoidmaking costly mistakes whichhave to be rectified at a laterstage.
Trading StandardsTrading Standards can offer youadvice on a variety of matters tohelp you ensure that the food yousupply to your customers is of thequality they would expect. Thisincludes, ingredients, weights,labelling, additives, allergies, etc.Trading Standards are based atHampshire County Council.
LicensingThe Licensing Act 2003 requires some premisesto have a Premises Licence to provide certainservices and activities. These include:
� Serving alcohol for consumption on or off thepremises
� Serving hot food or drinks to the public forconsumption between 11pm and 5am
� Providing regulated entertainment, such as livemusic or dancing
Remember it is an offence to operate without anappropriate Licence. Further information can beobtained by contacting the Licensing Team atWinchester City Council.
Non-Domestic RatesThis is sometimes known as ‘Business Rates’.Non-Domestic Rates / Business Rates arecollected by the Local Council from businesseswhich occupy non-domestic premises. The ratesare used by the Council towards providingservices. You must ensure that you contact thisdepartment so that arrangements can be madeto collect the rates from you. This department isbased at the Winchester City Council.
ContactsTo contact any of the above please see the‘Contacts’ section of this booklet.
A. Starting Out
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Register Your BusinessLegislationAnyone who owns, manages or works in a foodbusiness must be aware of their legalresponsibilities. The most importantrequirements are detailed in:
� Regulation (EC) No 852/2004 – Hygiene ofFoodstuffs
� Regulation (EC) No 852/2004 Food of AnimalOrigin
� The Food Hygiene (England) Regulations 2006
RegistrationIf you intend to operate a food business youmust register your business with us, at least 28days before opening. If you operate a businessin more than one location you must registereach business with the Local Authority in whichthe business is based. You must also ensurethat you tell us of any significant changes to thefood business, for example, a change ofownership. You can register your food businesswith us at www.winchester.gov.uk
ApprovalSome businesses which processfood of animal origin must applyto their Local Authority forapproval. If your business requiresapproval you do not need toregister. You can apply forapproval with us atwww.winchester.gov.uk. If you areunsure, please do speak with us.
A. Starting Out
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Tel: 023 8084 8007
Mob: 07932 690944
Email: [email protected]
4 Lammas Road, HytheSouthampton, S045 3HB
Alan Hayward FILSA
Stocktakers to theLicensed Trade
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City Offices Colebrook StreetWinchesterHampshire, SO23 9LJ
www.winchester.gov.ukTelephone 01962 840222
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Cleaning andDisinfectionCleaningA clean premises is essential to ensuring thatyou and your employees can produce safe food.To ensure that cleaning is effective it must beplanned properly. The end result of cleaning isthat your premises should look visually cleanand be free from excessive levels of harmfulbacteria.
Cleaning ScheduleA Cleaning Schedule is a written statementwhich specifies the cleaning to be carried out inyour premises. Devising a Cleaning Schedule isan easy way to ensure that you and youremployees know what cleaning must beundertaken. A good cleaning schedule willinclude the following:
Decide what must be cleanedYou should identify what surfaces andequipment must be cleaned. This will include:floors, walls, ceilings, cooking range, greasefilters, extraction system/ducting, microwaveovens, refrigerators and freezers (includinginternal /external surfaces, handles, shelves),sinks, washbasin, shelves. Each premises varies.
Decide how often cleaningshould take placeSome items must be cleaned after each use, forexample, a temperature probe. Other itemsshould be cleaned ‘as you go’, for examplework surfaces. Floors should be cleaned at theend of each shift, or when spillages occur.Refrigerators may require a weekly clean, whilstthe extraction system/ducting may require anannual deep clean. Factors, such as the amount
and type of use will influence howoften cleaning should take place.
Decide the methodof cleaningSome items are easy to clean,such as a work surface and otherare more difficult, for example ameat slicer, which must bedismantled. Different items willrequire different methods, forexample the floor may require adegreaser and a hard brush,whilst the internal surfaces of arefrigerator will require detergentand warm water, a soft cloth andfinal rinse with water.
Cleaning ChemicalsThere are lots of cleaningchemicals available. You mustdecide what is right for yourneeds. Chemicals used incleaning may be used neat ordiluted, may have an instanteffect or require time to work(contact time), may be left on ormay have to be rinsed, so youshould always select the rightproduct and follow themanufactures instructions. If youchoose the wrong product or useit incorrectly it may not beeffective. Do you know thedifference between the followingproducts?
Detergent – This is a chemicalused to remove grease, dirt andfood debris, for example, washingup liquid. It does not kill bacteria.
Disinfectant / Antibacterials –This is a chemical which reduces
B. The Basics
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the number of bacteria to a safelevel. Surfaces and equipmentmust be visually clear of grease,dirt and food debris for thedisinfectant to be effective.Usually a two stage clean isrequired – hot soapy water andelbow grease, followed bydisinfection.
Sanitiser – This product is both adetergent and a disinfectanttherefore it cleans away grease,dirt and food debris and also killsbacteria. However, to be effectiveyou must ensure that you followthe manufacturers instructions inrelation to contact times (as littleas 30 seconds or a long as 10minutes) and dilution rates.
Safety PrecautionsSome equipment is hazardous toclean and training will berequired, for example, cleaning adeep fat fryer or meat slicer.Ensure that your employees knowhow to use the cleaning chemicalssafely and wear any appropriateprotective clothing, for example,oven cleaner often requires theuse of a protective apron, glovesand goggles.
Temperature ControlYou must ensure that high risk foods are eitherhot or cold. High risk foods that are neither hotnor cold provide an ideal environment for anybacteria present to multiply.
High risk foods are foods which can be eatenwithout cooking and which under favourableconditions, support the multiplication ofbacteria. These foods are often high in protein,which the bacteria use as a source of food(energy). If combined with water (moisture),warmth (temperature) and time the number ofbacteria in a food can increase dramatically andto a level that can cause food poisoning whenthe food is eaten. Often the taste, appearanceor smell of the food is unaffected.
The Danger ZoneFood kept at a temperature between +8°C to+63°C is said to be in the ‘Danger Zone’. Thisis because at these temperatures bacteria canmultiply. The optimum temperature forbacterial multiplication is +37°C. At thesetemperatures the numbers of bacteria in foodcan double every 10 to 20 minutes.
Remember
High risk food must be kept at +8°C or colderor +63°C or hotter
How can I be confident myfood is not in the DangerZone?The best method for checking that your food isat safe temperature is to use a temperatureprobe. These can be bought relatively cheaplyand used for a variety of checks.
B. The Basics
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DeliveriesWhen you receive a delivery of food you needto be sure that the food is cold upon arrival.Refrigerated food should be +8°C or colder andfrozen food should be at -18°C or colder.
Check
Insert the clean probe of your thermometerbetween two packs of product, making sureboth packs are in close contact with the probe.Leave the probe to work for a few minutes.High risk foods found to be warmer than +8c orwarmer than -15°C should not be accepted byyou.
Keeping Food ColdYou need to be confident that your refrigeratorsand display chillers are capable of keeping foodat +8°C or colder. Ideally aim for +5°C orcolder to give you some leeway to takecorrective action in the event that temperaturesstart to rise. High risk food, which has risen to atemperature of +8°C or warmer can still beused, but only if it has been at +8°C or warmerfor a period of less than 4 hours. This foodshould be moved to a refrigerator capable ofreducing the temperature to +8°C or colder. IFIN DOUBT – THROW IT OUT.
PreparationThe temperature of many kitchenswhen in use and at the height ofthe summer is often in the‘Danger Zone’ and thereforeprovides an ideal environment forbacteria to multiple rapidly. It istherefore vital to keep preparationtimes to an absolute minimum.Only remove small amounts fromrefrigeration for preparation.After preparation, the foodsshould be returned to therefrigerator or cooked.
Cooking andReheating Foods should be cooked untilthey are piping hot. This helps toensure that any bacteria presentin the food has been killed. Youcan use a variety of methods tocheck that the food is cooked, forexample, visual checks such asrapid bubbling in liquids, steamescaping from a pie when a knifeis inserted, ensuring juices runclear in poultry and there is nopink meat. However, you can also
B. The Basics
Check
Buy a whole jelly for each refrigerator and display chiller. Put the unmade jelly intoeach refrigerator and display chiller. At the start of each working day insert the cleanprobe of your thermometer into the jelly in each refrigerator and display chiller. If thetemperature of the jelly is at +8°C or colder then the refrigerator has worked and thefood inside can be considered to be safe to eat. If the jelly is warmer than +8°C therefrigerator has not worked and any high risk foods should not be considered as safeto eat. You should throw away any high risk foods that are warmer than +8°C andmove all other foods to alternative refrigeration. You should contact your refrigerationengineer to investigate the cause and undertake any repairs necessary.
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use your temperature probe toensure that your food has reachedan internal temperature sufficientto have killed any bacteria presentor stopped their ability tomultiply. It is recommended thatfood is cooked or reheated until itreaches an internal temperatureof +75°C.
Check
To carry out a temperature checkof cooked or reheated foods,ensure the probe of yourthermometer is clean and insert itinto the thickest part of the meat/ dish. If the temperature displayshows that the food is +75°C orhotter the food should be safe toeat. If the temperature is lowerthan +75c, continue to cook orreheat and check the temperatureagain.
If you regularly cook the sameproduct which has a set portionsize you can work out how long ittakes to reach +75°C. This iscalled the time / temperaturecombination. For example, if youknow it takes 80 minutes for a trayof lasagne to reach +75°C whencooked at an oven temperature of+180°C you can use this methodto cook future batches. However,you should also undertake atemperature check using yourtemperature probe occasionally toensure that you time /temperature combination is stillworking.
B. The Basics
Remember
Food should never be re-heatedmore than once.
CoolingAll ‘left over food’ which has not been servedshould be thrown away. It is not good practiceto cool food and reheat it again because itincreases the risk of any bacteria presentmultiplying, and causing food poisoning. If thispractice is to be undertaken it must be doneunder strict conditions. Food must be cooledrapidly and should be refrigerated within 1½hours. It should then be stored in a refrigeratorcapable of keeping the food at +8°C or colder.When the food is reheated it should bereheated to +75°C or hotter. Food can becooled at room temperature for up to 1½ hours,but it is preferable to cool it more quickly andput into a refrigerator sooner. If the food is stilltoo hot after 1½ hours, then you must use othermethods to cool the food more quickly. See thetips below.
TIPS FOR COOLING
1. Cook food in shallow trays to reduce the volume
2. Divide food into smaller portions after cooking
3. Use a cooling rack to allow air to circulate
4. Sit containers of hot food in an ice bath / coldwater
5. Change the cooling water or add ice regularly tospeed cooling times
6. Cool hot food in the coolest and best ventilatedpart of the kitchen
7. Keep portions small and restrict joints of meat to6lbs/2.5kg or less
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Keeping food hotIn some instances, it is necessary to keep high-risk foods, such as soups, sauces, gravies and‘meals on wheels’ hot after cooking and beforethey are served. This practice is known as ‘hotholding’. There are lots of ways in which foodcan be kept hot, for example in a bain marie, ahot display cabinet or a hot wheeled trolley.Food that is to be kept hot must not becomecooler than +63°C. Food kept below thistemperature provides an ideal environment forany bacteria present to multiply.
Hot food that is for service or on display can bekept below +63°C but:
� for one period only and
� a maximum of 2 hours
After 2 hours the food must be either:
� Be brought back to a temperature of +63°C orhotter
� Be cooled rapidly to a temperature of +8°C orcolder
The food must then remain at +63°C or hotteror +8°C or cooler or thrown away.
CROSS CHECK YOUR TEMPERATURE PROBE
� Cross check your temperature probe is workingcorrectly when monitoring hot and coldtemperatures.
� To check it works correctly on cold temperaturesinsert it into iced water. If the temperature is -1°C, 0°C or +1°C then you can be confident it isworking correctly.
� To check it works correctly on hot temperaturesinsert the temperature probe into boiling water. Ifthe temperature is +99, +100, +101°C then youcan be confident it is working correctly
� If these temperatures are not achieved, change thebattery and try again. If this is not effective youmay need to buy a new temperature probe.
B. The Basics
Advice
Under no circumstances shouldfood be left in a cooker or hotholding unit after the unit hasbeen switched off.
Hot holding units are notdesigned to cook or reheat foodand must not be used for thispurpose.
Food should be thrown awayafter display or service orcooled as quickly as possibleand stored in a refrigerator at orbelow +8°c
14
Suppliers of JanitorialChemicals, Spillage Products,Aerosols, Paper Products, SkinCare, Hygiene products, FloorCare, Building Chemicals, andWinter Frost PreventionProducts.
Whatever products yourequire in the chemical field,Please do not hesitate tocontact us.
With over twenty five yearsexperience in the supply ofchemicals to industry we willbe glad to try to assist you inany way that we can.
Please Call or Email for advice or assistance01782 415256 Email: [email protected]
or visit our website www.ultrasol-chemicals.co.uk
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Stock ControlFood should be kept in accordance with themanufacturer’s instructions. You should alwaysread these instructions carefully as there are lotsof variations.
Best Before DateA ‘Best Before’ date relates to the quality of thefood. Therefore if you eat a food that is pastthe ‘Best Before’ date then it will still be safe,but might not taste very good.
Use by DateA ‘Use By’ date relates to food safety. It isimportant not to eat food past the ‘Use By’ datebecause it could make you ill.
Example 1
Cooked, sliced meats usually have a use-bydate of several days. However, this date isvalid only if the packaging remains intact.The packaging contains gases that prolongthe life of the food. Once open the gasesescape and the food is not longer protected.Products must usually be used within 1 to 2days of opening the packaging.
Example 2
In the past, many sauces and condiments,such as tomato ketchup, were shelf stable.However, in the interests of making our foodhealthier, manufacturers have removed thepreservatives from these food and they areno longer shelf stable once opened.Instructions on the product usually indicatethat these products must be refrigeratedafter opening and used within a specifictimescale, for example, within 6 weeks ofopening. In order to ensure that you knowwhen a product should be thrown away youwill need to know the date it was opened.You could remember this by writing it on thelabel.
Guidance
If you prepare and serve‘home made’ style foods, forexample, sandwich fillings,home made pies, homecooked meats, you shouldkeep these for a maximum of2 to 3 days. Day 1 is the daythat the food is made anddays 2 and 3 are the days thatthe food must either be eatenby or disposed of. The 2 – 3days life are only valid if thefood has been hygienicallyhandled and prepared, orcooked and cooled and storedat a temperature of +8c orcolder. If you think your homemade food could last longerthan 2 – 3 days then you willneed to prove the lifespanthrough microbiologicaltesting at a laboratory.
B. The Basics
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Pest ControlThe ProblemFood premises attract pestsbecause they provide an idealshelter, a source of food andwater, and warmth during coldspells.
Common pests include, rats,mice, flies, moths, ants,cockroaches, wasps, pigeons,sparrows and starlings.
Pests can contaminate premisesand food with bacteria, hair,feathers, droppings, and larvae /eggs, leading to unsafeconditions for the preparation andhandling of food. In addition,they can damage property, andcontribute to lose of customersand profit.
It is a legal requirement to ensurethat you have adequateprocedures in place to controlpests.
PreventionExternal AreasOvergrowth
Ensure that the perimeter of your premises andany associated yard is kept free from overgrowntrees, plants, bushes and grass. Overgrowthallows pests to move unseen in the area of yourbuilding giving better opportunities to gainaccess to the inside. Overgrowth also preventsyou monitoring the condition of the exterior ofyour building to check for cracks and holes thatmay have developed over time and give accessto pests.
Rubbish
Any rubbish, especially food waste produced inthe course of your business should be kept in anexternal bin with the lid closed until it is readyfor collection. It is important to keep the areaaround the bin tidy. Do not leave bags ofrubbish outside the bin as this will attract pests.Some bins are supplied with a stopper at thebase to allow you to release water from the bin.Make sure the stopper is in place as rats havebeen known to live in bins having gained accessthrough the hole when the stopper is missing.Ensure any spillages of food or liquid arecleaned up immediately and do not allow waterto accumulate or external taps to drip as thisprovides a source of water that will attract pests.
B. The Basics
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17
External Structure
Pests can enter buildings in a variety of ways,but most commonly through open windows anddoors, and through cracks and holes in thestructure.
Make sure that doors and windows are keptclosed or fitted with pest proofing measures.Look for gaps under doors and in windowfittings. If you can fit a pencil in a hole a pestcan get through so make sure doors andwindows are fitted flush to the frame. Ensurethat all holes and cracks in the external structureare filled with a sand and cement mix. Avoidexpanding foam as some pests will eat throughthis.
Internal ArrangementsIf you keep the exterior of your premises andyard in good repair and condition then you willminimise the risk of pests gaining access theinside of your business. However, as aprecaution, keep food in lidded pest proofcontainers and store food off the floor. Keepfood stocks low and rotate – last in first out.
Monitor
Carry out regular visual checks of your premises,both inside and out:
� Check for holes and cracks that need filling
� Look for indicators that a pest infestation may be
occurring, for example, droppings,fur, eggs / larvae, shell casing
� Check damage to equipment andpackaging, for example ‘chew’marks on cables and food
� Monitor missing stock
Take Action
Ensure that your employees knowthey must report any suspectedpest problems to you so that youcan take action. Deal with anyproblems promptly and properly.It is not advisable to try and use‘off the shelf’ poisons to deal withrodents and mice as they areresistant to many products andyou will simply waste your moneyand not solve the problem. Seekhelp and advice from us here atEnvironmental Health or contact aspecialist pest control contractor.
A contract with a reputable pestcontrol company isrecommended. They willundertake regular monitoringvisits and bring any problems toyour attention. They should beable to provide you with expertadvice on preventing pestsaccessing your premises. The
B. The Basics
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contractor should leave you with arecord detailing what they did,any problems found and anyaction taken or required. Anycontractor you employ should bea member of the British PestControl Association.
WasteManagementLike all businesses and residentialproperties food businessesgenerate waste. It is particularlyimportant that you manage thewaste generated by your business
as waste that contains food attracts pests,decays and can cause odour problems.
You must ensure that you have sufficient bins tostore your waste and that these are collected ona regular basis to prevent rubbish accumulating.Keep the area in which your bins are storedclean and try to keep the bins relatively clean.Ensure any spillages of liquids or food arecleaned up promptly.
You can organise a waste collection contractthrough Winchester City Council or a privatecontractor.
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W2835 Food Safety in CateringCIEH Level 2 Award
Tues 9.00 - 16.30 14 June 2011Waterside Skills Centre
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W2843 Food Safety in CateringCIEH Level 2 Award
Tues 9.00 - 16.30 11 July 2011Waterside Skills Centre
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W2847 Health & Safety in theWorkplace - CIEH Level 2 Award
Tues 9.00 - 16.30 - 20 June 2011Waterside Skills Centre
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W2829 Food Safety in CateringCIEH Level 2 Award
Tues 9.00 - 16.30 10 May 2011Waterside Skills Centre
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All our Courses arecompetitively priced– Putting “you” first
T: (023) 80 874 874 Email: [email protected] www.totton.ac.ukTotton College, Calmore Rd, Totton SO40 3ZX
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Training Food HandlersWhat is a food handler? A food handler is a person who directly handlesor prepares food, whether or not it is wrappedor packaged.
What must I do?Food business operators must ensure that allfood handlers in their business are supervisedand instructed or trained in food hygiene to alevel that ensures they have the knowledge toproduce safe food. Some food handlers requiremore supervision and instruction or a higherlevel of training than others. It depends on thenature of the food and the way in which it ishandled or processed. Most food businessesmust have a documented food safetymanagement system. A person within thebusiness must be given the role of ensuring thatthe system is implemented and updated whenchanges occur. This person must receiveadequate training to ensure that they under howto do this.
What level of training do myemployees need?If your employees require more than supervisionand instruction there are four levels of training.The level will depend on the type of foodhandling they undertake. Employees whohandle high-risk food will need more trainingthan those who handle only low risk food.
When arranging formal training you shouldensure that the training and qualification isdeveloped or accredited by an externalorganisations. The following organisationsprovide recognised food hygiene training:
� Chartered Institute of Environmental Health (CIEH)
� The Royal Institute of Public Health and Hygiene(RIPHH)
� The Royal Society of Health (RSH)
The Chartered Institute ofEnvironmental Health has devisedfour levels of qualification:
Level 1
This is aimed at employees whohandle low risk or wrapped foodonly. Low risk foods are thoseunlikely to support the growth ofbacteria, for example, biscuits,crisps, sweets. This training isusually given to employees beforethey start work as part of theinduction process.
Level 2
This was previously called the‘Foundation’ or ‘Basic’ certificatein food hygiene. It is designed forthose who handle open high riskfoods, for example, cookingmeals, preparing sandwiches.
Level 3
This was formally the‘Intermediate’ certificate in foodhygiene. It is designed for thosewho supervise food handlers andprovide instruction. An additionallevel 3 qualification in developing,implementing and maintainingfood safety management systemsis also available.
Level 4
This was formally the ‘Advanced’certificate and is aimed at thosewho manage a food businessoperation. There are a number oftraining providers that offer thefour levels of training andadditional qualifications. Youshould ensure that any trainer that
C. Employees
20
you employ is qualified to providethe training. Winchester CityCouncil offer Level 2 training infood safety. Please call us to findout when our next course will run.
Recommendations� Identify the nature of the food and
the method of handling orprocessing undertaken by each ofyour employees
� Find out what previous knowledge,experience and qualifications eachemployee has
� Decide which employees requiresupervision and instruction andwhich might benefit fromattending a food hygiene trainingcourse
� Decide what supervision andinstruction is needed and identifyan experienced employee toprovide this. Record the results.
� Organise training for those thatwould benefit from attending afood hygiene training course.
� Devise a training plan foremployees and record the trainingthey undertake
� Organise refresher training
Example 1
You have an employee whodelivers take away meals and awaiter who gives plated food toyour customers. Theseemployees will require instructionfrom you regarding food hygieneto ensure that the food theydeliver and serve is notcompromised before it reachesthe customer.
Example 2
You have employed someone to help you outon Saturdays. You sell wrapped, low risk foods,such as crisps, sweets, biscuits and cakes. Youcan instruct and supervise your employee.
Example 3
You have a head chef, assistant chef, waiters andwaitresses in your business. Your head chef isresponsible for implementing and maintainingyour food safety management system. He/sheshould therefore be trained in how to do thisand should have a higher level of training thanyour other employees. Your assistant chef couldbe instructed and supervised by your head chef,or you could arrange training in food hygienethrough attending a course. Alternatively, youcould put arrangements in place for training thisemployee, for example through providingreading material and testing their knowledge.Your waiters and waitresses are preparingdesserts which are high risk foods and thereforethey will require instruction and supervision fromthe head chef. It may be beneficial for theseemployees to receive formal training along withthe assistant chef.
NoteDuring an inspection we may talk to you andyour employees and ask questions about thework each undertakes. This helps us todetermine if you and your employees have asuitable level of food hygiene knowledge toensure that the food produced is safe. If theanswers are not satisfactory then we can requireyou and/or your employees to undertakesuitable training.
C. Employees
21
Personal HygienePoor personal hygiene can result in foodpoisoning either through direct contaminationof the food, work surfaces and equipment orthrough contamination by foreign objects.Food hygiene legislation requires any personwho works in an area where food is handled tomaintain a high degree of personal cleanlinessand wear suitable clean protective clothing.
All businesses should devise a series of goodhygiene practices which employees are requiredto follow. Common guidelines include:
1. Report Illness
All employees must tell their supervisor ormanager of any skin, nose, stomach or boweltrouble, or infected wound, before startingwork. This will allow the supervisor or managerto decide whether or not it is appropriate forthat employee to work in an area where food ishandled.
2. Protective Clothing
Employees should not bring outdoor clothesand shoes into the rooms where food isprepared. Those handling food must wearsuitable, clean protective clothing. Ideallylonger hair should be tied back and all haircovered with a suitable hat.
3. Jewellery
Employees should not wear jewellery, except aplain wedding ring and sleeper earrings, whilehandling food.
4. First Aid
Employees handling food should cover anyminor lesions or cuts with a highly visiblewaterproof dressing, preferably blue in colour.
5. Smoking
Employees must not smoke, eator drink in a food room. Theymust not cough or sneeze overfood.
6. Food Handling
Employees should try to avoidunnecessary handling of food, forexample, by using tongs to movefood.
Food should not be prepared toofar in advance of service. Foodsthat deteriorate quickly shouldeither be kept cold in arefrigerator or kept hot.
Raw and ready to eat foods mustbe kept separate.
When food is reheated it must bepiping hot.
7. Hand Washing
Employees must wash their handswith soap, and hot water regularly.Ideally disposable paper towelsshould be used for hand drying.Nails should be kept short andclean at all times. Hands must bewashed:
� After using the toilet
� On entering a food room beforehandling food
� Before and after cleaning
� After touching the ears, nose,mouth and hair
� After handling raw food
� After every break.
C. Employees
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Fitness to WorkEmployees must be ‘Fit to Work’at all times. This means that theymust not be suffering from, orcarrying an illness or disease thatcould cause food to becomeunsafe.
Any employee who has diarrhoeaand/or vomiting is not ‘Fit towork’ and should report theirsymptoms to their manager /supervisor immediately and eitherstay at home or go home straightaway. Employees should notreturn to work until they have hadno symptoms for at least 48hours.
Employees suffering with diarrhoea and /orvomiting often carry harmful bacteria on theirhands and can spread the bacteria to any foodor equipment they touch.
It is good practice for employers to ensureemployees, including agency staff, receiveinduction training before they start their job.This training should include information on whyand how to contact their manager/supervisorbefore starting their shift if they are sufferingfrom diarrhoea, vomiting, skin infections,wounds or sores. It is also good practice to givethis information to your employees in writingand ask them to sign and date it to confirm theyunderstand what is required. On the next pageis an example of an employee healthquestionnaire:
C. Employees
22
Raymond J Freeman
STOCKTAKERS& VALUERS
Specialists in Auditsand Inventories
Freephone 0800 783 2189Tel/Fax Newbury 01635 41264
Mob: 07831 106268email: [email protected]
www.raymondjfreeman.co.uk
23
C. Employees
CONFIDENTIAL
Employee Medical Questionnaire
This questionnaire must be completed by employees on induction, return to workafter illness and/or return to work after travel abroad.
Name: Job Title:
ARE YOU:
A new employee?
Returning to work after illness?
Returning to work after travel abroad?
Have you, in the past 2 weeks/during your absence, experienced, or arecurrently experiencing, any of the following symptoms(Please tick all that apply)
Abdominal pain
Vomiting Fever Diarrhoea
Skin trouble affecting your hands, arms or face?
Red or swollen wounds/cuts on hands or forearms?
Has anyone in your hosehold suffered with diarrhoea or vomiting in the past 2 weeks?
If you have ticked any of the above you must tell your manager before youhandle any food. This is because many of the symptoms listed above may beassociated with food poisoning and your manager may need to ask you morequestions or ask you not to work with food until you are better.
I declare that all of the above statements are true and complete to the bestof my knowledge and belief.
Signature Date
Name in Capitals
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Food SafetyManagementSystemsAll food business operators mustdevise a system for ensuring thatthe food they produce and sell totheir customers is safe. Thesystem must be based on theprinciples of HACCP – HazardAnalysis Critical Control Points(further information is containedin this booklet about HACCP)
The Regulation that requiresbusinesses to have a food safetymanagement system that isdocumented is flexible and not allbusiness will need to documenttheir arrangements.
This means that business that dealin only low risk foods, such assweets may not need todocument anything, whilst thosethat deal in high risk foods orprocesses may require significantdocumentation to demonstratethat they have sufficientprocedures to ensure safe food.
It is best to speak with us here inEnvironmental Health so that wecan advise you on the extent ofthe documentation that you mayrequire.
If you do require a documentedfood safety management system,you can devise your own. Manylarge companies do this.However, for smaller businesses asystem is available called SaferFood Better Business.
Safer Food Better BusinessThis documented food safety managementsystem has been devised by the Food StandardsAgency. It is designed for small businesses. It ispublished in a number of languages andincludes a DVD so that you can train youremployees.
The pack contains a series of ‘Safe Methods’along with questions that you must answer. Youmust record your answers in the pack. Inaddition, the pack contains a daily diary whichyou must complete each day with a limitedamount of information. At present the pack isfree of charge, as are the annual diary refills.You can obtain a pack directly from the FoodStandards Agency.
Cook SafeOther Government funded packs exist forexample, Scotland has produced Cook Safe.This also comes in a number of languages andincludes records devised for you to demonstrateyou are producing safe food. If you wouldprefer to use this system you can download itfrom the Food Standards Agency Website. Thedetails are in the ‘Contacts’ section of thisbooklet.
You are free to use any system you choose,providing it reflects accurately what you do andthe end result is safe food.
D. Management
25
Hazard Analysis CriticalControl PointsAll food business operators must devise asystem for ensuring that the food they produceand sell to their customers is safe. This systemmust be based on the principles of HACCP(Hazard Analysis Critical Control Point). Whatdoes this mean in reality?
Identify the HazardsThink about the hazards that could cause yourfood to become unsafe. Commonly there arethree types of hazard:
� MICROBIOLOGICAL
� CHEMICAL
� PHYSICAL
EXAMPLES
MICROBIOLOGICAL HAZARDS
� Bacteria, viruses, fungus, spores
CHEMICALS HAZARDS
� Cleaning products
PHYSICAL HAZARDS
� Packaging, broken objects, glass, wood
Analyse the HazardsThink about where these hazards could occur inyour business and cause your food to be unsafe.Next decide if controlling or eliminating thesehazards at that point in your business is criticalto ensuring that the food is safe. This is called a‘Critical Control Point’.
EXAMPLE
If you do not cook a chicken thoroughly bacteriamay still be present. The presence of bacteriain a cooked chicken is a hazard because it cancause food poisoning. Therefore, cooking a
D. Management
chicken thoroughly is a CriticalControl Point.
Implement ControlsWhen you have identified thehazards and decided where inyour business they may occur andwhich ones are critical to ensuringthe food is safe you mustimplement the critical control toensure your food is safe.
EXAMPLE
In the case of the cooked chickenthe critical control measure is tocook the chicken thoroughly.
Monitor the ControlsNow you know the hazards, youknow where they will occur, youknow what you must do to reduceor eliminate the risk of the hazardoccurring and you know at whichpoints your control measures arecritical, you must now check thatthe control measures are effective.
EXAMPLE
There are different ways to checkthat the chicken is cookedthoroughly. You could check thatthe juices run clear when a knife isinserted in the deepest part of thebird close to the bone or that nopink meat remains. Insert atemperature probe into thedeepest part of the bird, close tothe bone and if it has reached acore temperature of +75°C it islikely that the chicken is cookedthoroughly.
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Take CorrectiveActionWhen you know the hazards, youknow where they might occur, youknow what you must do to controlthe hazard and you monitor thatthe controls are working you mustdecide what action should betaken if the monitoring indicatesyour control measure has notworked.
EXAMPLE
In the case of the chicken, if yourmonitoring reveals that the juicesare not running clear, meat is stillpink or the temperature has notrisen to +75°C or hotter yourcorrective action would be tocontinue cooking the chicken untilthese monitoring methodsindicate the chicken is cooked.
Review your SystemOnce you have devised yoursystem you must check, from timeto time that it is still valid. This isespecially important when youmake a change, for example,change a supplier, change acooking method, change a recipe,etc.
EXAMPLE
The oven used to cook chickenshas been replaced by a new oven.This oven is gas rather thanelectric and does not have a fan.Therefore, the temperature atwhich the bird is cooked isdifferent in this oven and the time
it takes to cook the bird thoroughly may bedifferent. Therefore you should check that youroriginal control measures are still valid and if notyou should update your food safetymanagement system with the new controls.
Document your SystemNow that you have a system based on theprinciples of HACCP you must document yourfindings by writing down:
� The hazards you have identified
� Where the hazards are likely to occur
� Your control measures
� The control measures that are critical to foodsafety and where these must be implemented
� Your methods for monitoring your controlmeasures
� Your procedures for taking corrective action
� When you will review your system
� The records that you will keep as evidence thatyour procedures work
RecordsNow you have documented your system youmust decide what records you will keep to showthat your system is working and when it doesn’twork you know this and take corrective action.You have two options when deciding what youwould like to record. You can adopt a methodof ‘Exception Recording’. This means that youonly keep records when something goes wrong.If you choose this option your record shouldinclude:
� What went wrong
� How it was discovered
� What you did to solve the problem in the shortterm
� What you have done to solve the problem in thelong term
D. Management
27
� The signature and name of the person making therecord
� The relevant dates
EXAMPLE
The new gas oven is taking longer to cookchickens. Therefore you have checked the timeit takes for a batch of chickens to reach +75c.At a temperature of 180c it takes an extra 10minutes for the chickens to reach the correcttemperature. You should record thisinformation. You might say:
“New gas oven installed. Checked the internaltemperature of 4 chickens in different parts ofthe batch after cooking for 40 minutes at 180°C.Discovered two chickens had not reached a coretemperature of +75°C. Chickens returned tooven for further 10 minutes cooking time.Probed again. Found to be above +75°C.Updated the procedure for batch cooking ofchickens. Informed employees”.
Alternatively, you can keep a more detailedsystem of recording the checks that youundertake to ensure that your control measureswork. Typical records include:
� Temperature checks of deliveries
� Temperature checks of refrigerators, displaychillers and freezers
� Temperature checks of cooked, reheated and hothold foods
� Checks of the standard of cleaning
� Checks for pest activity
System ReviewOnce you have set up your foodsafety management system youwill need to check it to ensurethat it is working correctly and asyou intend. The review will helpyou to identify any changes orimprovements needed.
You should review your systemwhen significant changes occur,for example a change in thepremises design or layout, achange to the menu or a menuitem, a change in a process, suchas a cooking method, or whenyour monitoring indicates that thesystem is not working properly.
You should always review yoursystem periodically. It isrecommended that you do this atleast annually, and keep a signeda dated record that the reviewhad taken place along with detailsof any changes made to thesystem and how these have beenbrought to the attention of youremployees.
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To review your system you will need to think about:
D. Management
The Hazards
Have you identified all the hazards?Have you identified the correct hazards?
The Controls
Are the control measures appropriate?Will the control measures reduce the risk of something going wrong?
Monitoring
Are the control measures being monitored?Is the monitoring appropriate?
Is it accurate?
Corrective Actions
Is corrective action being taken when the monitoring indicatesthat something is going wrong?
Is the corrective action the right action?Are systems in place to prevent problems occurring again?
Documentation and Records
Is your food safety management systemdocumented?
Do you keep records to ensure that the system is correctly implemented, thatmonitoring is undertaken, and action taken when something goes wrong?
Training
Do your employees understand the system?Do they know what they must do to ensure that the system
is implemented correctly?
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D. Management
Managers ChecklistYou can use this checklist to assess the standards in your business. This will help youidentify areas that require attention and you can prioritise these. In doing this you willbe demonstrating a proactive approach towards complying with food hygienelegislation. If you resolve the issues you identify through this self assessment yourbusiness is more likely to be compliant when we visit to inspect.
GETTING STARTED
Have you contacted the Development Control Service (Planning)to check that your premises has the correct use class for yourbusiness?
Have you completed and returned your food premises registrationform to the Environmental Health Department, at least 28 daysbefore you plan to open/applied for approval?
Have you contacted the Licensing Department to ensure that youhave the appropriate licence to serve alcohol and/or hot food after11pm or to provide entertainment?
Have you contacted Trading Standards for advice about the qualityof the food that you intend to produce?
Have you contacted the Non-Domestic Rates (Business Rates)Department to tell them about your business?
THE BASICS
Structure
Are the floors, walls and ceiling in good repair and easy to cleanand disinfect?
Do you have a wash basin for cleaning hands, with hot and coldrunning water, soap and a hygienic means of drying?
Do you have sufficient sinks, supplied with hot and cold runningwater for cleaning equipment and washing food?
Are there sufficient flushing toilets with wash basins, hot and coldwater, soap and a means of hygienic drying for employees?
Do employees have a reasonable place to change into their workclothes
Has the fixed electrical wiring been tested by a competentperson?
Have the electrical appliances and gas appliances been tested bya competent person?
YES NO
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D. Management
Cleaning
Do you have a written cleaning schedule?
Have you provided adequate facilities and equipment to cleaneffectively?
Is anyone responsible for monitoring the standard of cleaning?
Are cleaning chemicals used safely, correctly and in accordancewith the manufacturer’s instructions?
Are cleaning chemicals and equipment stored safely and awayfrom food?
Temperature Control
Do you have procedures for monitoring the temperature ofrefrigerators, display chillers and freezers?
Do you have procedures for monitoring the temperature ofcooked, reheated and ‘hot hold’ foods?
Do your procedures specify the temperatures that must beachieved?
Do your procedures specify what employees must do if the correcttemperature is not achieved?
Do you have a procedure for cross checking the temperatureprobe to ensure it is working correctly?
Stock Control
Do you have a procedure for ensuring that the oldest food is usedfirst?
Do you ensure that your employee’s follow the manufacturer’sinstructions?
Do you ensure that all food past its use-by date is thrown awayeach day before you open your business?
Pest Control
Do you have procedures for ensuring that the internal and externalstructure of your premises is secure and proofed against pests?
Do you have a system for checking for evidence of pests insideyour premises?
Do you have a contract with a pest control company?
YES NO
31
D. Management
WASTE MANAGEMENT
Are bins emptied regularly?
Do you have a contract for your rubbish to be collected?
Do you dispose of waste cooking oil correctly?
EMPLOYEES
Training
Do you undertake induction training with new employees beforethey start work?
Do you have a system of identifying the training needs of youremployees?
Personal Hygiene and Fitness to Work
Are all staff trained in good personal hygiene?
Do you have a set of personal hygiene rules that employees mustfollow?
Do your employees complete a ‘Fitness to Work’ questionnairebefore starting work with you, and after returning to work due toillness or returning from travel abroad?
MANAGEMENT
Do you have a food safety management system?
Is the food safety management system documented?
Have you checked that your food safety management system isworking?
Have any changes occurred in your business?
Have you scheduled a system review?
Have you undertaken a self assessment?
FOOD HYGIENE INSPECTIONS
Do you have a procedure in place detailing how to deal with avisit from an Environmental Health Officer?
Do you have a procedure in place for dealing with customercomplaints?
Are your employees aware of these procedures?
YES NO
32
Scores on theDoorsAt present Winchester CityCouncil, along with otherCouncil’s in Hampshire operate a‘Scores on the Doors’ scheme.
Following an inspection anassessment will be made as tohow well you control the hazardsassociated with your business.The hazard your business presentsto your customers is based on:
� The type of food handled
� The way the food is handled
� The way in which the food isprocessed
� The extent of the business
� The nature of the consumers of thefood
The greater the hazard presented by a businessthe greater the level of control needed. Forexample, businesses serving food to vulnerablegroups such as the elderly or young childrenpresent a high hazard and must have a highlevel of control.
There are three ratings – Excellent, Satisfactoryand Unsatisfactory. If you have good controlmeasures and a high level of compliance withfood hygiene legislation you will be awarded an‘Excellent’ rating. This is not an easy rating toachieve and can easily be lost. Most businessesare awarded a ‘Satisfactory’ rating. Some arerated as ‘Unsatisfactory’ and this is usually dueto the fact that the business is failing to complywith simple hygiene requirements.
A number of ‘Scores on Doors’ schemes operatethroughout the UK. The Food Standards Agencyis currently reviewing the different schemes witha view to implementing a nationally recognisedscheme. We will keep you informed of anychange in the current scheme operated here.
D. Management
15 3
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Call 01264 [email protected]
Cottage SavouriesStockbridge
33
Food HygieneInspectionsWe carry out regular inspections of foodbusinesses within the Winchester district toensure that the public is provided with safe andwholesome food and that high standards offood safety and hygiene are maintained.
The InspectionWe do not normally tell you that we are comingto undertake an inspection. We will visit at anyreasonable time when your business is likely tobe operating, including evenings and weekends.
Our inspections are prioritised according to thecollective hazard the business presents and howwell these are controlled. Businesses with fewhazards or well controlled hazards are inspectedless often. Businesses that present the greatestrisk are inspected every six months, thosepresenting a medium risk are inspected every12 to 18 months and the lowest risk businessesmay simply be required to complete and returna questionnaire to us.
In addition to a routine inspection we may visitto undertake sampling. This might includesampling food, swabbing surfaces or takingcloths. We will send any food, swabs or clothsto our laboratory for microbiologicalexamination. The results help to indicate if foodis safe for consumption and has been preparedin a clean environment. We do not normallyannounce these visits.
The Inspecting OfficerThe officer will show you identification.Generally the officer will first speak with theowner or manager of the business, to explainthe reason for the visit and how the inspectionwill be conducted. If the owner of manager isnot on site or not available the inspection isusually still undertaken.
During the inspection the officerwill ask the owner/manager andstaff questions about their workand how they undertake this toensure that the food they produceis safe. This might include askingstaff to explain how they preparea dish, or how they clean an itemof equipment.
The officer will also undertake aphysical inspection of thepremises to ensure that the foodis produced in a safe, clean andstructurally sound environment.The officer may check theoperating temperature of therefrigerators, the cleanliness ofsurfaces or that the washbasin issupplied with soap. The officerwill also ask to see anydocumentation and monitoringrecords that you might keep toensure that your business isoperating safely. This mightinclude your documented foodsafety management system,training records and certificates,pest control contract, andtemperature records.
The officer may undertake a fullinspection or a focusedinspection. A full inspection willinvolve the officer looking at thefood business operation in detailand examining documentationand records. A focusedinspection will involve the officerlooking at a limited number offood hygiene issues and if thebusiness is compliant in thoseareas concluding the focusedinspection. If however, thebusiness is found to be non-
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compliant during a focusedinspection the officer will embarkon a full inspection.
After theInspectionAfter the inspection the officer willdiscuss the outcome. The optionsavailable to the officer will varydepending upon the conditionsfound:
No ActionYou may simply be advised thatyou have demonstrated a highlevel of legal compliance. Insome instances you may bedemonstrating good practiceabove and beyond complyingwith legislation and you will beadvised by the officer to keep upthe good work.
Advice and GuidanceDuring the inspection you will begiven advice on how to complywith legislation and also how todemonstrate good practice. Thisadvice is not something you mustdo to comply with the legislation,but is simply a way in which youcan comply and go beyond. Itwill be made clear to you whenspeaking to the officer, or in anywritten reports, what is a legalrequirement and what is adviceand good practice.
Enforcement ActionWritten Report You may be given a short, handwritten reportadvising of some items that do require attentionand the time in which these must be addressed.When a number of matters of non-complianceare identified you will be sent a letter and fullreport shortly after the inspection. Again thiswill tell you what is wrong, what you must do toput it right and when you must achieve this.These written reports are a ‘Warning’ to thefood business operator that he/she mustimprove standards.
Hygiene Improvement NoticesOccasionally, the officer may serve ImprovementNotices. These are legal documents that requireyou to undertake work to address matters ofnon-compliance within a given timescale.Improvement Notices are used to achievecompliance in poorly performing businesses. Itis an offence not to comply with anImprovement Notice and if found guilty a finecan be imposed by a Magistrate.
Hygiene EmergencyProhibition NoticesThe officer has the power to serve a HygieneEmergency Prohibition Notice if he/she uncoversmatters during the inspection which present asignificant risk to the public. A HEPN can beused to prohibit the use of the entire premises,or part of it, the use of a particular item ofequipment or a process.
ClosureDepending upon the nature of the problemsuncovered it may be necessary for the businessto cease trading and close until the problemshave been resolved. This can be done on a
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voluntary basis by mutual agreement. Ifhowever, a food business operator refuses tocease trading and close the business at therequest of the officer a Hygiene EmergencyProhibition Notice can be served requiring theclosure of the business until the officer issatisfied that sufficient action has been taken tosolve the problems identified.
ProsecutionWhen a business has failed to comply with foodhygiene in a number of areas, presents asignificant risk to the health of its customers, hasa poor history of compliance and has ignoredour efforts to provide advice and guidance itmay be necessary to Prosecution the foodbusiness operator.
What further action can anofficer take?The officer may revisit your business within agiven timescale after the initial inspection. Thepurpose of the revisit is to ensure that you haveundertaken work to address any issues of non-compliance identified in the original writtenreport or in connection with enforcementnotices. Where practices or conditions arefound to be satisfactory this will be confirmed inwriting.
If practices or conditions are not found to besatisfactory at the revisit the officer has anumber of options, which include providingfurther advice and guidance, or servingImprovement Notices if this has not alreadybeen done. If Improvement Notices havealready been served then the officer mustconsider Prosecution. We will try to helpinformally, however, if poor conditions persist, orwhere there is a significant risk to public healthwe may take enforcement action.
What should I do?If you have any questions orconcerns about the inspectionthen you should contact theinspecting officer in the firstinstance.
You should comply with therequirements of any writtenwarning or enforcement notice. Ifat anytime you think you will notbe able to comply with therequirements detailed in writtenwarning or an enforcement noticethen you should contact theinspecting officer at the earliestopportunity to discuss thesituation. The officer may be ableto help you.
Do I have to showanyone a copy of myfood hygieneinspection report?You are not required to showanyone a copy of the report.However, under the Freedom ofInformation Act 2000 and theEnvironmental Act 2000 membersof the public can request copiesof inspection reports andenforcement notices from theCouncil, so we may be required,subject to the Data Protection Actto release information about yourbusiness.
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What can gowrong?Food includes all drinks, rawingredients and finished products.Food that is to be sold or servedmust be fit for humanconsumption and meet foodsafety requirements.
Problems with foodFood can become contaminatedmaking it unfit for humanconsumption. The most commoncontaminants are:
Microbiological
This includes bacteria and viruseswhich can cause food poisoningand fungi, such as moulds whichcauses food to decompose.
Chemical
Food has known to becontaminated with chemicals suchas cleaning products andpesticides. In addition, undercertain conditions some foodsundergo physical changes thatresult in the production of toxins,for example histamine productionin oily fish such as tuna andmackerel.
Physical
This includes, glass, metal,packaging, insects, vegetation,etc. Some physical contaminationis difficult to avoid, for example,insects in salad products.
Allergens
Some naturally occurring chemicals within foodssuch as peanuts and sesame seeds will causeallergic reactions in susceptible people.
Food PoisoningFood poisoning is an illness caused by theconsumption of food or drink contaminated withbacteria, viruses, chemicals/metals or poisonousplants. The symptoms vary, but include stomachache, diarrhoea, vomiting, fever and nausea.The symptoms can begin within a few hours to afew days after consumption of contaminatedfoods. Listed on the next page are somecommon bacterial causes of food poisoning:
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F. What Can go Wrong
ORGANISM SOURCEHOW
CONTAMINATION ANDINFECTION OCCURS
CONTROLS
Salmonella Humans, rawmeat andpoultry,unpasteurisedmilk, raw /lightly cookedeggs and eggdishes,unwashedvegetables andsalad
Foods alreadycontaminated withsalmonella.
Cross contamination fromcontaminated foods ontohands, utensils and workssurfaces, all of which canthen contaminate otherfoods.
Poor hygiene practices offood handler.
Inadequate cooking andtemperature control.
Use clean utensils and worksurfaces.
Clean utensils and worksurfaces before and after use
Use separate areas, utensilsand personnel whenpreparing raw and ready toeat foods
Regular hand washing
Thorough cooking
Campylobacter Raw poultry andmeat, milk andanimals
Cross contamination ofequipment, surfaces andhands when handling rawmeat and poultry
Wash hands before and afterhandling raw meat andpoultry
Use separate areas, utensilsand chopping boards forpreparing and handling rawand ready to eat / cookedfoods.
Escherichia coli Human andanimalexcretions,sewage, water,raw meat
Poor personal hygiene
Contaminated raw meat
Good personal hygiene
Hand washing after using thetoilet
Thorough cooking of meatproducts
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F. What Can go Wrong
ORGANISM SOURCEHOW
CONTAMINATION ANDINFECTION OCCURS
CONTROLS
Staphyloccusaureus
Humans –skin, nose,mouth, cutsand boils
Directly from the skin,nose, mouth, cuts or boilsof food handlers on tocooked and ready to eatfoods.
If the bacteria multiplies inlarge numbers it canproduce a toxin that is notdestroyed throughcooking and can causeillness.
Good personnel hygiene
Frequent hand washing
Cuts/boils covered withappropriate dressing
Keep cooked food hot andready to eat foods cold
Clostridiumperfringens
Animal andhumanexcretions,soil, dust,insects andraw meat
The ClostridiumPerfringens bacteriaproduce spores. Thespores lie dormant infood, soil and dust. Thesespores germinate duringcooking, releasing furtherbacteria into the food. Iffood is cooled slowly thebacteria multiple. Thebacteria produce toxinswhich cause illness whenthe food is consumed.The spores are notdestroyed by normalcooking.
After cooking, cool food quickly.
Ensure bulk quantities of foodare thoroughly cooked
Avoid cooking foods in advance
Bacillus cereus Cereals, rice,soil,vegetables
The Bacillus Cereusbacteria produce spores.The spores survive normalcooking and the bacteriamultiples rapidly if food iscooled slowly. Thebacteria produces a toxin,which causes illness whenthe food is consumed.The toxin is not destroyedby normal cooking
Avoid pre-cooking food inadvance, especially rice
Cool food quickly
Refrigerate food at +8°c orcooler
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Food Hygiene andSafety ComplaintsWinchester City Council receives approximately125 complaints about food and food premises,each year from the public. These complaintsinclude dirty food premises, unhygienichandling of food, contaminated food andsuspected food poisoning.
How we deal with complaintsPremises Complaints
If we receive a complaint about poor structuralhygiene, poor cleanliness or a pest infestationwe will visit your premises. We will discuss thenature of the complaint and investigate if it isjustified. If necessary as the food businessoperator you will be asked to take action tosolve the problem. We will inform you of anyaction that we intend to take (see the section onEnforcement Action for more details).
Food Poisoning
If a case of suspected food poisoning has beenreceived implicating your premises weinvestigate further to establish if the allegationis justified. We will undertake an inspection. Wemay take samples of food or swabs fromsurfaces or equipment and we may interviewyou and your employees about handlingpractices. We will also interview the peopleaffected to establish what they ate. We will alsoask those affected to submit a faecal sample forexamination. This helps us to find the organismthat caused the illness. At the conclusion of ourinvestigation we will provide you withinformation about what we have found,anything you must do to prevent the problemoccurring again and any enforcement action wemay take.
Food Complaints
Typical food complaints includeforeign bodies in food, such asglass, plasters and metal,chemicals in food, such ascleaning products and foods thatare not fit to eat, for example dueto mould. We will also investigatecomplaints about food that is pastits use-by date. We willinvestigate the complaint toestablish if it is justified and mayvisit to interview you and youremployees. As with our otherinvestigations we will tell you whatwe have found, what you mightneed to do and what enforcementaction we might take.
Occasionally we receivecomplaints about food that ismade in another part of the UK orabroad. On these occasions weliaise with the relevant LocalAuthority and the Food StandardsAgency. Complaints about thequality of food, labelling,ingredients or composition arereferred to Trading Standards.
Food Alerts
When a problem with a food isidentified that is sold on anational or international scale theFood Standards Agency issueFood Alerts. The Food Alerts aredesigned to warn the public, foodbusinesses and local enforcementauthorities of the problem.
When a problem occurs food isnormally withdrawn by the foodcompanies on a voluntary basis.Occasionally we are asked tocheck that food has been
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withdrawn from sale and we willcontact the relevant foodbusinesses to ensure that this hasbeen done. We may do this bytelephone or by visiting yourbusiness. Enforcement actionmay be taken against companiesthat do not comply with thewithdrawal on a voluntary basis.
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G. Further Information
Our Standard RecommendationsWhen we visit and undertake an inspection we will give you advice on how to complywith legislation and also how to demonstrate good hygiene practice. This advice andthe recommendations we make are not legal requirements and you do not have tofollow the guidance we give. However, if you do follow the recommendations you willbe demonstrating good hygiene practice and a willingness to maintain or improve thestandards of food safety within your business.
CLEANING CHEMICALS
Ensuring they are effective
1 Use an antibacterial spray or sanitiser to disinfect food contact surfaces, forexample work surfaces, chopping boards, knives and utensils.
2 Antibacterial sprays and sanitisers must be allowed time to kill bacteria. Thisvaries from 30 seconds to 10 minutes, depending on the product. Make sureyou read the instructions to ensure you follow the correct contact time.
3 Some sanitisers must be diluted with water. Ensure the dilution ratio is correctotherwise the product may not kill bacteria.
4 Avoid trying to dilute sanitiser using a jug and guess work. Get the correctappliances, such as a ‘blending centre’ or a pelican pump. Alternatively, buy aready to use product.
RECORDS
What to record
1 Write down the results of your temperature monitoring each day. You can dothis in the daily diary of the safer food better business pack. Alternatively, youcould use a regular diary or create your own recording system.
2 Write down the results of the temperature probe check.
3 Record visits by the inspector, pest control checks, any issues with yoursupplier/returns, action taken to resolve any problems, training of staff, etc
4 Keep your records for at least 3 months. A maximum of 6 months is sufficient.
G. Further Information
TEMPERATURE MONITORING
Refrigerators, freezers and display chillers/freezers
1 Use a temperature probe to monitor the operating temperatures of yourrefrigerators, display chillers, service chillers and freezers.
2 Buy a whole jelly for each appliance, remove from the wrapping, keep it as awhole jelly (do not add water) and put it into a plastic lidded container. Putone jelly in each appliance. When you want to check the operatingtemperature of an appliance insert the temperature probe into the jelly. Thiswill tell you the true temperature at which the appliance operates. You shouldlabel each pot ‘not for consumption’
3 Aim to keep food (and therefore the jellies) at +5°C or colder when in arefrigerator or display chiller
4 Aim to keep food (and therefore the jellies) at – 18°C or colder when in afreezer or display freezer.
Cooked and reheated food and foods kept hot for service and/or display
1 Ensure the temperature probe is clean and sanitised.
2 Use the temperature probe to check a random selection of cooked andreheated foods and foods to be kept hot for service or display throughout theday.
3 Use the temperature probe to check that cooked/reheated food reaches a coretemperature of +75°C.
4 Use the temperature probe to check that food which is kept hot for service ordisplay does not fall below +63°C.
The temperature probe
1 Cross check your temperature probe is working correctly when monitoring hotand cold temperatures.
2 To check it works correctly on cold temperatures insert it into iced water. If thetemperature is -1°C, 0°C or +1°C then you can be confident it is workingcorrectly.
3 To check it works correctly on hot temperatures insert the temperature probeinto boiling water. If the temperature is +99°, +100°, +101°C then you can beconfident it is working correctly.
4 If these temperatures are not achieved, change the battery and try again. If this is not effective you may need to buy a new temperature probe.
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DefinitionsFood
Food includes drinks, ice, raw ingredients andthe finished product. Food that is to be sold orserved must be fit for human consumption andmeet food safety requirements.
Ready to Eat Food
Ready to eat foods are foods that do not needto be cooked or reheated before consumption.Ready to eat foods include: sandwiches, cookedmeats, pates, cooked seafood, pies, pastries,crisps, chocolates, sweets, cakes, puddings,desserts,
High Risk Foods
High risk foods are foods which can be eatenwithout cooking or reheating and which underfavourable conditions, support the multiplicationof bacteria.
These foods are often high in protein, which thebacteria use as a source of food (energy). Ifcombined with water (moisture), warmth(temperature) and time the number of bacteriain a food can increase dramatically and to alevel that can cause food poisoning when thefood is eaten.
All cooked meat, poultry, meat products,gravies, stocks, milk, cream custards, dairyproducts, cooked eggs and egg products,shellfish and cooked rice are considered to behigh risk.
Low Risk Foods
These are foods that do not readily support themultiplication of bacteria, and include; bread,biscuits, cereals, crisps and cakes (but not creamcakes).
Food Business
Any undertaking, whether forprofit or not and whether forpublic or private, carrying out anyof the activities related to anystage of production, processing ordistribution of food.
Food Business Operator
The natural or legal personsresponsible for ensuring that therequirements of food law are metwithin the food business undertheir control.
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ContactsWinchester City Council
City Offices, Colebrook Street, Winchester, Hampshire, SO23 9LJ
Website www.winchester.gov.uk Telephone 01962 840222
Environmental Health
Email [email protected] Telephone 01962 848186
Development Control (Planning)
www.winchester.gov.uk/contactusonline Telephone 01962 840222
Licensing
Email [email protected] Telephone 01962 848188
Non Domestic Rates (Business Rates)
Email [email protected] Telephone 01962 848288
Trading Standards
www.hants.gov.uk/regulatory/tradingstandards Telephone 08454 04 05 06
Food Standards Agency
Website www.food.gov.uk Telephone 020 7276 8829
Email [email protected]
Chartered Institute of Environmental Health
Website www.cieh.org.uk Telephone 020 7928 6006
ReferencesLegislation
Regulation (EC) No 852 /2004 on the Hygiene of Food Stuffs –Basic Food Hygiene Requirements
Regulation (EC) No 853/2004 Food of Animal Origin –Specific Food Hygiene Requirements for certain businesses
Regulation (EC) No 178/2002 General Principles of Food Law –General Principles and Definitions
The Food Hygiene (England) Regulations 2006 –Temperature Control Requirements and Enforcement Powers
G. Further Information
Published by Health Protection, Environmental Health, Winchester City Council Produced by Priory Publications, 87 Hassell Street, Newcastle-under-Lyme, Staffs., ST5 1AX. Tel: 01782 711500 Imp/05/11 V09
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