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SECTION 3

HACCP PLAN

Issue 3 April 2003 8


INTRODUCTION

Name of Premises

Address of Premises

Proprietor(s)

Persons involved in producing HACCP Plan

Issue 3 April 2003 9


‘READY-TO-EAT FOODS’

These foods are delivered to you already cooked/ready to eat. They require careful
handling as they may not receive any reheating to destroy bacteria. You may also PURCHASE/DELIVERY OF
receive hot food from other premises to be served hot to your customers. COOKED/READY TO EAT
FOODS
Cooked/Ready to Eat foods include:
• cooked meats and poultry, smoked/cured fish, oysters, dairy products, e.g. soft cheeses
COLD HOT
• prepared salads and dressing, e.g. coleslaw, potato salad
• any pre-cooked dishes, e.g. quiche, cooked chicken, which may be served cold or reheated
and served hot to your customers.
REFRIGERATION
List foods below:
___________________________________________________________________________
HANDLING HANDLING
___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________ REHEATING
___________________________________________________________________________

Look at the coloured chart opposite and tick the coloured boxes that apply. To help HOT HOLD/
you identify the hazards and the necessary controls and checks, use the same coloured DISPLAY
sections found later in the HACCP Plan. Remember to read the questions in these
coloured sections and if a particular procedure applies to you, tick the box.

Use record sheets FS1 (Delivery Records), FS2 (Refrigeration Records), FS3
(Cooking/Reheating Records) and FS4 (Hot Hold/Display Records). COLD SERVE/ HOT
DISPLAY SERVE

Issue 3 April 2003 10


‘COOK – COLD SERVE’

These are foods which you cook. After cooking they will be cooled and served PURCHASE/DELIVERY
cold to your customers. OF RAW FOOD

Examples:- roast beef, chickens (for salads/sandwich fillings).


COOKING
List foods below:
COOLING
___________________________________________________________________________

___________________________________________________________________________
REFRIGERATION
___________________________________________________________________________

___________________________________________________________________________
HANDLING
___________________________________________________________________________

___________________________________________________________________________
COLD SERVE/DISPLAY

Look at the coloured chart opposite and tick the coloured boxes that apply. To NOTE:
help you identify the hazards and the necessary controls and checks, use the Dishes containing raw or lightly cooked meat, fish or eggs
will require special consideration. A separate hazard
same coloured sections found later in the HACCP Plan. Remember to read the analysis must be carried out for such dishes if prepared
questions in these coloured sections and if a particular procedure applies to on your premises (see page 38). Government advice is
that
you, tick the box. 1 all meat, especially minced meat, is thoroughly cooked.
2 caterers should use pasteurised egg in uncooked or
lightly cooked dishes. Where recipes will only work if
Use record sheets FS2 (Refrigeration Records) and FS3 (Cooking/Reheating the egg is lightly cooked, vulnerable people (e.g. the
elderly, the very young or people who are ill) are
Records).
advised to avoid eating such foods.

Issue 3 April 2003 11


‘COOK TO ORDER’

These are foods which you cook. They will be served hot to your customers PURCHASE/DELIVERY
shortly after cooking. OF RAW FOOD

Examples: This will apply to a wide range of food eaten shortly after cooking.

List foods below:


_______________________________________________________________ COOKING
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
________________________________________________________ HOT SERVE
______________________________________________________________

NOTE:
Look at the coloured chart opposite and tick the coloured box if you cook food Dishes containing raw or lightly cooked meat, fish or eggs
to order. To help you identify the hazards and the necessary controls and will require special consideration. A separate hazard
analysis must be carried out for such dishes if prepared
checks, use the same coloured section found later in the HACCP Plan. on your premises (see page 38). Government advice is
Remember to read the questions in this coloured section and if a particular that
1 all meat, especially minced meat, is thoroughly cooked.
procedure applies to you, tick the box. 2 caterers should use pasteurised egg in uncooked or
lightly cooked dishes. Where recipes will only work if
the egg is lightly cooked, vulnerable people (e.g. the
Use record sheet FS3 (Cooking/Reheating Records). elderly, the very young or people who are ill) are
advised to avoid eating such foods.

Issue 3 April 2003 12


‘COOK – REHEAT’

These are foods which you cook in advance. After cooking they will be cooled PURCHASE/DELIVERY
and placed in cold storage. They will be reheated later and served hot. These OF RAW FOOD
steps apply in particular to premises where function catering is carried out.

Examples: Casseroles, pies, joints of meat and most hot meals for functions,
COOKING
wedding parties, etc.
COOLING
List foods below:
_______________________________________________________________
REFRIGERATION
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________ HANDLING
_______________________________________________________________
_________________________________________________________ REHEATING
______________________________________________________________
______________________________________________________________
Look at the coloured chart opposite and tick the coloured boxes that apply. To HOT HOLD/DISPLAY
help you identify the hazards and the necessary controls and checks, use the
same coloured sections found later in the HACCP Plan. Remember to read the
HOT SERVE
questions in these coloured sections and if a particular procedure applies to
you, tick the box.

Use record sheets FS2 (Refrigeration Records), FS3 (Cooking/Reheating


Records) and FS4 (Hot Hold/Display Records).

Issue 3 April 2003 13


‘COOK - HOT HOLD’

These are cooked high risk foods which will be displayed hot for more than 2
hours.
PURCHASE/DELIVERY
Examples: cooked chicken in take-aways, sauces and gravies, carvery meals, meals
OF RAW FOOD
on wheels, outside catering.

List foods below:


_______________________________________________________________
_______________________________________________________________
_______________________________________________________________ COOKING
_______________________________________________________________
_______________________________________________________________
_________________________________________________________
______________________________________________________________
______________________________________________________________
Look at the coloured chart opposite and tick the coloured boxes that apply. To HOT HOLD/DISPLAY
help you identify the hazards and the necessary controls and checks, use the
same coloured sections found later in the HACCP Plan. Remember to read the
questions in these coloured sections and if a particular procedure applies to
you, tick the box.

Use record sheet FS3 (Cooking/Reheating Records) and FS4 (Hot Hold/Display HOT SERVE
Records)

Issue 3 April 2003 14


STEPS USED IN YOUR CATERING OPERATION
Tick the boxes if you use any of these steps in your catering operation. (Summary of Pages 10–14)

PURCHASE/DELIVERY OF COOKING
COOKED/READY TO EAT FOODS

REFRIGERATION COOLING

HANDLING REHEATING

COLD SERVE/DISPLAY HOT HOLD/DISPLAY

Issue 3 April 2003 15


STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION


What can go wrong here? CRITICAL LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Contamination of cooked/ready Buy from a reputable supplier. Record supplier details. Consider using a different
to eat food with food poisoning (See FS1, page 42) supplier.
bacteria.
Visit and inspect supplier.

Make sure high risk food is Check packaging/containers and Reject food which is not
protected by proper condition of food for signs of protected/is in damaged or dirty
packaging/containers. damage and contamination. packaging or visibly
contaminated.

Growth of food poisoning Make sure delivery transport Check chilled deliveries for Reject chilled food if
bacteria. keeps chilled food below 8oC temperature. Check frozen temperature is above 8oC or if
or frozen as required and food is not defrosting. frozen food is showing signs of
place in cold storage (For large deliveries check defrosting.
immediately. a few items) (See FS1)

Issue 3 April 2003 16


STEP: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD continued…..

CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning Make sure chilled food is date Check delivery for date Reject food if ‘use by’ date has
bacteria (continued). coded to make stock rotation coding. (see FS1 Page 42) passed
easier.

Where hot food is to be served Check hot deliveries for If temperature of high risk
more than 2 hours after cooking, temperature. food has fallen below 63oC,
make sure it is delivered and (see FS1) reject the food.
held above 63oC.

Contamination of cooked food Clean and disinfect probe prior Check that the probe has Clean and disinfect the probe.
with food poisoning bacteria to use by:- been properly cleaned and More supervision/better
from thermometer. • using anti-bacterial disinfected. training/retraining of staff.
wipes
• washing and disinfecting
• using boiling water

Contamination of ready to eat Trim and wash thoroughly. Look at the food. Wash more thoroughly or throw
fruit and vegetables with food (see FS5, pages 46-47) out.
poisoning bacteria (e.g. from
soil).

Contamination of food with See pages 33-35


foreign objects/chemicals.

Issue 3 April 2003 17


STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning bacteria. Store below 8oC. Measure the temperature of the food If temperatures of food are
by:- recorded above 8oC, then:-

• taking the temperature of a Check the operation of the fridge


‘dummy’ food and adjust if necessary.
(e.g. pre-packed jelly or water).
If a temperature of less than 8oC
• measuring core or surface cannot be achieved, call engineer.
temperatures of food in fridge.
When taking a core temperature, Where possible, transfer food to
wash and disinfect the probe another fridge. Store correctly to
before and after use. avoid cross-contamination.

Measure the air temperature by If unit breaks down and


temperature of the food rises
• placing a thermometer significantly contact EHO for
probe inside the unit advice.

• looking at the temperature Re-check temperature and record.


of the display gauge.
See page 55 for further advice on
cross-checking gauges.

Other method
Specify:
____________________________
(See FS2, page 43)
Issue 3 April 2003 18
STEP: REFRIGERATION OF COOKED/READY TO EAT FOOD continued…..

HAZARDS CONTROL/CRITICAL MONITORING/ CORRECTIVE ACTION


What can go wrong here? LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Growth of food poisoning bacteria Rotate stock to make sure foods Examine date codes daily. Throw out food once its date code
(continued). are not kept too long. Make sure (see FS5, pages 46-47) has passed.
high risk food is date-coded,
including food which is cooked
on the premises.
(For further advice on ‘Food Storage’
see Training Section 5.6, pages 69-71)

Contamination of cooked/ready to Store cooked/ready to eat food Regularly check how food Throw out cooked/ready to eat
eat food with food poisoning apart from raw food by is stored. food if it may have been
bacteria. providing a separate fridge. (See FS5) contaminated.

If not, store cooked/ready to eat


food:-
• above raw food

• in a separate part of the


chill room

• in covered containers

Contamination of food with foreign See pages 33-35


objects/chemicals.

Issue 3 April 2003 19


STEP: HANDLING OF COOKED/READY TO EAT FOOD
Examples of food ……………………………………………………………………………..…………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION


What can go wrong here? CRITICAL LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Growth of food poisoning Time the food spends outside the Check the times. Return food to fridge.
bacteria. fridge should be as short Throw out food if temperature
as possible (less than 2 hours has risen significantly for too
recommended). long. (Contact EHO for advice
if necessary.)

Use small quantities of food Look at staff practices while More supervision/better
at a time. Fill up supplies they are handling food. training/re-training of staff.
from the fridge. (See FS5, pages 46-47)

Thaw frozen cooked food Check where frozen Return food to fridge.
in the fridge. cooked food is defrosted.

Other
Specify:
__________________________
________________________

Issue 3 April 2003 20


STEP: HANDLING OF COOKED /READY TO EAT FOOD continued…..

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION


What can go wrong here? CRITICAL LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Contamination of cooked food with Where possible only handle food Look at staff practices while More supervision/better training/
food poisoning bacteria. when it is cold. they are handling food. re-training of staff.
(See FS5, pages 46-47)
(Bacteria will multiply more rapidly Handle food as little as possible.
on warm food).
Use gloves or tongs where
appropriate.

Wash hands before handling


cooked/ready to eat
food/equipment/utensils.

Make sure wash hand basin is Check supplies at wash hand Replace supplies.
provided with warm water, soap basin.
and clean towels. (see FS5)

Use clean equipment and Check that equipment/ Clean equipment.


utensils. utensils are clean. Repair/replace equipment which
(see FS5) cannot be properly cleaned. Review
cleaning schedules and practices.

Issue 3 April 2003 21


STEP: HANDLING OF COOKED /READY TO EAT FOOD continued…..

HAZARDS CONTROL/ MONITORING/ CORRECTIVE ACTION


What can go wrong here? CRITICAL LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Contamination of food with food Use clearly defined and separate Check that the worktop/area used More supervision/better
poisoning bacteria worktop/area for cooked/ready for cooked food is only used for training/retraining of staff.
(continued). to eat foods only. that purpose.
(see FS5, pages 46-47)

Use colour-coded equipment. Check that colour-coded


equipment is correctly used.
(see FS5)

Wash and disinfect worktop/area Check cleaning/ disinfection of Review cleaning schedules and
before use for cooked/ready to equipment/surfaces. practices.
eat foods. (see FS5)

Contamination of food with foreign See pages 33-35


objects/chemicals.

Issue 3 April 2003 22


STEP: COLD SERVE/DISPLAY
Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..………
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

HAZARDS CONTROL/CRITICAL MONITORING/ CORRECTIVE ACTION


What can go wrong here? LIMITS VERIFICATION What if it’s not right?
What can I do about it? How can I check?
Growth of food poisoning Display below 8oC. Measure the temperature of food in If temperatures of food are
bacteria. the display unit by: recorded above 8oC, then:-

• Taking the temperature of


a ‘dummy’ food Check the operation of the fridge
(e.g. pre-packed jelly or water). and adjust if necessary.

• Measuring the core or


surface temperatures of If a temperature of less than 8oC
food on display. cannot be achieved call engineer.

Measure the air temperature by If unit breaks down and


• placing a thermometer temperature of the food rises
probe inside the unit significantly contact EHO for
advice.
• looking at the temperature
of the display gauge. Re-check temperature and record.
See page 55 for further advice on
cross-checking gauges.

Other method
Specify:_____________________
____________________________
_
Issue 3 April 2003 23
(See FS2, page 43)

Issue 3 April 2003 24


STEP: COLD SERVE/DISPLAY continued…..

CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning Display above 8oC for less Check length of time on display. If any food is displayed above
bacteria. than 4 hours. 8oC for up to 4 hours* (allowed
by regulations) either:
1 throw out or
2 chill to below 8oC until used
or
3 discuss other options with
your EHO

*This can only be done once. If


temperature rises again above
8oC, throw out the food.

Food displayed above 8oC for


over 4 hours must be thrown
out.

Issue 3 April 2003 25


STEP : COLD SERVE/DISPLAY continued…..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of cooked/ready to Make sure staff wash their hands Look at staff practices. Discard cooked/ready to eat food if
eat food by food poisoning bacteria. thoroughly before handling cooked (See FS5, pages 46-47) it may have been contaminated.
or ready to eat food or
equipment/utensils.
More supervision/better
Use tongs/spoons to training/retraining of staff.
handle food.

Use other method to handle


food.
Specify:
____________________________
____________________________

Screen food on display from Look at food on display. Screen food e.g. sneeze guards.
contamination by customers. (see FS5)

Use clean equipment and Check equipment. Look at the Clean equipment. Repair/replace
utensils. cleaning taking place to check equipment/utensils which cannot be
that it is done properly. properly cleaned.
(see FS5) Review cleaning schedules and
practices.
(See Section 5.4, pages 60-62)

Contamination of food with foreign See pages 33-35


objects/chemicals.

Issue 3 April 2003 26


STEP: COOKING
Examples of food …………….……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
……………………………………………………….………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………..………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….….

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure centre of food is Use a probe thermometer to Continue cooking until the
bacteria. heated to 75oC or hotter. measure the temperature of the minimum target temperature is
(See FS3, page 44 for other centre of the food. achieved.
suitable temperatures and times (See FS3)
to make sure cooking is safe). (Wash and disinfect the probe
Speak to your local EHO if you before and after use).
need more information.
OR
If it is not practical to use
thermometer every time e.g. a Check that the time/ Continue cooking until
la carte items, either:- temperature combination is time/temperature combination is
correct by probing the food achieved.
• specify correct cooking
regularly. Change time/temperature
time/oven temperature
(See FS3) combination.
(use page 39)
• look at the food (e.g. cook
Check operation of equipment Repair/replace equipment.
until juices run clear).
from time to time.
• follow manufacturers
See page 55 for further advice on
instructions
cross-checking temperatures

Issue 3 April 2003 27


STEP: COOKING continued …..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure that frozen foods, Check that foods are fully Thaw for a longer period.
bacteria (continued). especially poultry and large defrosted.
joints, are thoroughly defrosted (see FS5, pages 46-47)
before cooking - unless
manufacturer states
otherwise.

NOTE:-
It is recommended that
defrosting is carried out in a
fridge taking care to avoid risk
of cross contamination of
cooked/ready to eat foods.

Contamination of cooked food with Clean and disinfect probe prior to Check that the probe has Clean and disinfect the probe.
food poisoning bacteria from use by:- been properly cleaned and More supervision/better
thermometer. • using anti-bacterial disinfected. training/retraining of staff.
wipes (see FS5)
• washing and disinfecting
• using boiling water

Contamination of food with See pages 33-35


foreign objects/chemicals.

Issue 3 April 2003 28


STEP: COOLING
Examples of food ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Possible growth of any food Reduce the temperature of Check times. Improve cooling
poisoning bacteria which survive cooked food to below 8oC as (See FS3, page 44) procedures/facilities.
cooking. quickly as possible.
For example:
• Place cooked food in
blast chill. 1 cook smaller portions/joints;
2 place in large shallow
• Within 2 hours place cooked container;
food in:- 3 place in a clean, well
− Walk-in chill ventilated area;
4 use a blast chill.
− Storage fridge
More supervision/better
Cool by other method training/retraining of staff.
Specify:-
_________________________
_________________________

Issue 3 April 2003 29


STEP: COOLING continued …..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of cooked food Cool in a clean area away from Look at where and how food is Throw out any cooked food if it
with food poisoning bacteria. raw food or other sources of cooled. may have been contaminated.
contamination. (See FS5, pages 46-47)

Make sure food handlers observe Look at staff practices. Improve training and instruction.
good standard of personal
hygiene in order to avoid (See FS5)
contamination.

Contamination of food with See pages 33-35


foreign objects/chemicals.

Issue 3 April 2003 30


STEP: REHEATING
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….………..
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………...

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure centre of food is Use a probe thermometer to Continue reheating until 75oC is
bacteria as a result of heated to 75oC or hotter. measure the temperature of the achieved (or other suitable
inadequate reheating of the (See FS3, page 44 for other suitable centre of the food. (See FS3) time/temperature combination).
food. temperatures and times to make sure (Wash and disinfect the probe
reheating is safe). before and after use).

OR
If it is not practical to check the Check that the time/ Continue reheating until
temperature every time, either: temperature combination satisfactory temperature is
specify reheating is correct by probing the food achieved.
time/temperatures regularly. Change time/temperature
(use page 39) (see FS3) combination.
or
follow the manufacturers Check operation of Repair/replace equipment.
instructions. equipment from time to time.

NOTE: See page 55 for further advice on


It is recommended that the finished cross-checking temperatures.
dish is reheated only once.

Issue 3 April 2003 31


STEP: REHEATING continued…..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Survival of food poisoning Make sure that frozen high risk Check that the food is Thaw for a longer period.
bacteria as a result of foods are thoroughly defrosted in fully defrosted.
inadequate reheating of the a fridge before reheating - (see FS5, pages 46-47)
food. (continued). unless manufacturer states
otherwise.

Contamination of cooked food Clean and disinfect probe prior to Check the probe has been Clean and disinfect the probe.
with food poisoning bacteria from use by:- properly cleaned and More supervision and better
thermometer. disinfected. training or retraining of staff.
• using anti-bacterial wipes (see FS5)

• washing and disinfecting

• using boiling water

Contamination of food with See pages 33-35


foreign objects/chemicals.

Issue 3 April 2003 32


STEP: HOT HOLD/DISPLAY
Examples of food ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Growth of food poisoning bacteria. If hot food will be on display for If food is kept on display for more If the temperature has fallen
more than 2 hours, keep above 63oC. than 2 hours measure the below 63oC, either:
temperature. 1 cool quickly and refrigerate for
(see FS4, page 45) reheating or serving cold
2 raise temperature above 63oC
3 throw out the food
It is recommended that food is
reheated only once.
(For cooling refer to the purple section
headed ‘Cooling’ on pages 28-29)

Contamination of hot food with food Use clean equipment and utensils. Check equipment is clean. Clean equipment. Repair/replace
poisoning bacteria. (see FS5, pages 46-47) equipment which cannot be properly
cleaned. Throw out food if it may
Make sure staff wash their hands Look at staff practices. have been contaminated and
before handling cooked or ready to (see FS5) temperature has fallen below 63oC.
eat food.

Use tongs/spoons to handle More supervision/better


food. training/retraining of staff.

Use other method to handle


food.
Specify:-
_____________________________

Contamination of food with foreign See pages 33-35


objects/chemicals.
Issue 3 April 2003 33
STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Receipt of food contaminated with Buy from a reputable supplier. Visit and inspect supplier. Consider using a different supplier.
foreign objects, chemicals or pests.
Maintain supplier details.

Make sure food is free from Check food. Reject food which may have been
contamination by foreign objects, contaminated with any foreign
chemicals or pests. objects/chemicals or pests.

Contamination of food within Maintain structure and Check structure and equipment are Repair/replace structure and
premises by foreign objects, e.g. equipment properly. in good condition. equipment.
metal nuts, bolts, ceramic pieces, (See FS5, pages 46-47)
wood splinters, rust, paint

Glass Limit use of glass items, particularly Check that glass items are not Replace glass items with those
for storage and during preparation. used where possible. Where glass made from plastic/stainless steel or
items are used, make sure they other suitable materials.
are in good condition. Remove damaged glass items.

Cover light fittings. Check light fittings are Fit light covers.
covered.

Introduce glass policy. Check glass policy is followed. Improve procedures. Better
supervision/training/re-training of
staff.
Discard any food which may have
been contaminated in the premises.

Issue 3 April 2003 34


STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued…..
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination within premises
(continued).
Staples, plastic and other packaging Remove and dispose of wrappings Check staff practices. Improve procedures. Better
materials. carefully supervision/training/retraining of
staff.

Stones, soil, slugs, etc. Wash vegetables thoroughly. Check staff practices. Rewash vegetables.

Pest droppings Employ a pest control Check pest control contract Review contract with pest control
Insects company. is up to date and company.
recommendations are
carried out.

Make sure premises are Check premises are pest-proof Improve premises and pest control
pest-proof. and free from pests. measures.
(See FS5 pages 46-47)

Fit flyscreens to Check flyscreens are fitted


windows/doors where necessary. and maintained. Fit/repair flyscreens.

Store food in pest-proof Check staff practices. More supervision/better/training/


containers. re-training of staff.

Discard any food which may have


been contaminated in the premises.

Issue 3 April 2003 35


STEP: FOREIGN OBJECT/CHEMICAL CONTAMINATION continued…..
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS

CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination from personnel, Make sure staff wear suitable Check staff are wearing More supervision/better training/re-
e.g. hair, buttons. clean, protective clothing, suitable head covering. training of staff.
including head covering. (see FS5, pages 46-47)

Jewellery, etc. Limit jewellery to plain Check jewellery worn by Request removal of jewellery.
ring. staff.
(see FS5)

Contamination of food with chemicals Store chemicals in properly Check storage of chemicals. Provide suitable storage area for
e.g. cleaning chemicals and labelled containers. (see FS5) cleaning materials.
pesticides.
Discard any food which may have
been contaminated in the premises.

Issue 3 April 2003 36


STEP: NUT/PEANUT ALLERGY
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
Further information on Food Allergies is given in Section 5.2, page 58

CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of food by peanut/ Know which incoming products contain Check labels or accompanying DO NOT CONSIDER FOODS AS
nut containing food peanuts/nuts/nut oil/nut derivatives documents. BEING NUT FREE IF THERE IS
(PNC food). by agreeing composition & labelling ANY UNCERTAINTY.
with supplier. Ask supplier to USE FOR NON ALLERGIC PEOPLE
notify changes. ONLY.

Make sure all foods containing Check labelling. IF IDENTITY OF FOODS IS


nuts/peanuts are properly UNCERTAIN, USE FOR NON
labelled during storage, ALLERGIC PEOPLE ONLY.
preparation and use.

Store all unwrapped PNC foods Check storage. IF NON PNC FOODS MAY HAVE
separate from non PNC foods BEEN CONTAMINATED BY PNC
in covered containers. FOODS, USE FOR NON ALLERGIC
PEOPLE ONLY.
Clean all equipment, utensils,
thermometer probes & work Check cleaning procedures. Improve staff awareness/training.
surfaces immediately after use
for PNC foods. Change procedures.

Use colour coded containers Check equipment.


and equipment for PNC foods.

Wash hands thoroughly after Check staff practices.


handling PNC foods.
See FS5, page 46

Issue 3 April 2003 37


STEP : NUT/PEANUT ALLERGY continued…..
THESE HAZARDS, CONTROLS AND CHECKS APPLY TO ALL STEPS
CONTROL/CRITICAL MONITORING/
HAZARDS LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?
Contamination of food by peanut/ Prevent cross contamination during Check cooking procedures. IF NON PC FOODS MAY HAVE
nut containing food cooking by:- BEEN CONTAMINATED BY PC
(PNC food) (continued). FOODS, USE FOR NON ALLERGIC
• using deep saucepans to PEOPLE ONLY.
prevent splashing.

• placing below non PNC


foods in oven. Improve staff awareness/
training.
• cooking at a different
time. Amend procedures.

• using non nut based cooking


oil which has not been used
previously for PNC foods.

• using refined peanut oil which


has not been used previously
for PNC foods.

Unwitting purchase of peanut/nut Clearly identify on menu, or at Check menu/notices. Change menus/put up notices.
containing foods (PNC foods) by point of sale, any foods which
allergic customer. may contain peanuts/nuts/nut
oil/nut derivatives.
See FS5, page 46

Issue 3 April 2003 38


STEP: ___________________________________
Use this sheet for any catering steps which are different from those outlined in the charts on pages 10-14 (e.g. transporting food, serving raw or
lightly cooked foods)

Examples of food …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………


…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

CONTROL/ MONITORING/
HAZARDS CRITICAL LIMITS VERIFICATION CORRECTIVE ACTION
What can go wrong here? What can I do about it? How can I check? What if it’s not right?

Issue 3 April 2003 39


TIME/TEMPERATURE COMBINATIONS

Cross-check regularly using calibrated probe thermometer and record food temperatures
in FS3, page 44

Equipment Cooking
Food Equipment Setting or
(Specify whether raw or cooked) (e.g. oven/microwave) (e.g. oven temperature/ Reheating
microwave power level)
Time

Issue 3 April 2003


40
DECLARATION OF COMPLETION OF HACCP PLAN
I hereby certify that I _________________________(name) Proprietor of_________________________(business name)

have completed a HACCP Plan of my catering operation at ________________________________________________

___________________________________________________________________________________________________

_________________________________________________________________________________________(Address)

I have:-
tick boxes
1 identified the hazards;

2 identified critical control points – CCPs

3 set critical limits at CCP’s

4 set up checks at CCPs (monitoring);

5 introduced procedures if something goes wrong (corrective action);

6 verified that my HACCP process is working and

7 established documentation and records.

I will review the HACCP Plan at least once a year and also if my catering operations change. (See page 56- ‘How to carry out a
review’).
Signed: _________________________________________ Date: ___________________________

Review Date Due Date Review Completed Signature

Issue 3 April 2003 41