food safety and haccp manual

FOOD SAFETY MANUAL & HACCP VERSION 4.0 Issue Date May 2021

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Food Safety and HACCP Manual


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Content Page No

Content 2

Terms of References 3

Introduction 3

Food Safety Policy 4

HACCP Verification 5

Food Safety Agreement 6

Organisational Responsibilities 7

Notification of Illnesses and exclusion of food handlers 8

Health Screening Policy 9

Personal Hygiene and Jewellery Policy 10-12

Cross contamination Control Procedure 13-15

Foreign Body Contamination Procedure 16

Training Policy 17

Allergen Monitoring and Control Procedure 18-21

Glass Breakage Procedure 22

Glass Breakage Log 23

Pest Control Procedure 24-25

Hot Water Contingency Policy 26

Maintenance Management Policy 27

Fridge and Freezer breakdown Procedure 28

Incident Investigation Procedure 29

Alleged food Poisoning Investigation Form 30

Foreign Body Investigation Form 31

Product Recall Procedure 32

HACCP Scope 33

HACCP Terminology 34

HACCP Team & Review and System Maintenance 35

HACCP Principles 36

Identification of the Control Point: Decision Tree 37

Food operational Flow Diagrams 38

Pre-Requisites 39-44

Hazard Analysis and Identification of Critical Control Points (CCPs) for Food Operations

45-67


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TERMS OF REFERENCES: The Hazard Analysis Critical Control Point (HACCP) has been documented with a reference to the following: 1. Codex Alimentarius HACCP principles

2. EC Regulation 852/2004

3. EC Regulation 178/2002

4. The Food Hygiene (England) Regulations 2013

5. The Food Safety Act 1990

6. The Plastic Materials and Articles in Contact with Food Regulations 1998 as amended

7. EU Regulations 1169/2011

8. Food |Information Regulations (FIR)2016

9. Natasha’s Law

10. Commission Regulations (EU) 2017/2158

11. The General Food Law (Amendment etc) (EU Exit) Regulations 2019

12. The General Food Hygiene (Amendment) (EU Exit) Regulations 2019

INTRODUCTION Ensuring food safety needs to be central to our operation. The reputation of TURTLE BAY depends on it. This Manual outlines the practicalities of how we will use HACCP within the business to ensure safety in our operation. It is the responsibility of each restaurant team and restaurant manager to ensure that these practices are employed. In addition, all staff should have an understanding of food safety and most importantly understand the controls which they are responsible for.


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FOOD SAFETY POLICY In TURTLE BAY we aim to provide premium quality food, with the highest standards of food safety and hygiene. In order to achieve this, TURTLE BAY aims to fully comply with the requirements of

the Food Safety Act 1990 and The General Food Hygiene (Amendment) (EU Exit) Regulations 2019 TURTLE BAY objectives are to ensure: • A high standard of personal hygiene is maintained throughout. • Correct food handling practices are observed at all times. • Temperature controls are maintained at all times • Cleaning of all areas and equipment is maintained • A relevant and accurate amount of documentation of hazard controls are monitored and

maintained to provide due diligence. • All food provided is of the nature, substance and quality, demanded by the consumer. To ensure that TURTLE BAY achieves these objectives, we aim to provide a range of training and support measures for all levels of staff, from team members to managers.

Operations Director

Date:


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HACCP VERIFICATION CHECK

The Verification Check should be signed when: • On the introduction of the Manual • Change in Restaurant Management • Significant changes to the menu. • New equipment or processes are introduced; and/or • Every 12 months

Review Date

Manager’s name:

Manager’s Signature


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FOOD SAFETY MANAGEMENT AGREEMENT (to be completed by Restaurant Manager)

I have studied in detail the Food Safety Policy and the HACCP Manual and I am satisfied that it identifies all the relevant hazard present in Turtle Bay Restaurant, lists and describes all appropriate controls. I accept the Food Safety responsibilities with which I am entrusted.

Name

Signed

Position

Date

For the purpose of the day-to-day operations, this responsibility is delegated to the following members of my management team: Name Job title Signature

Management changes: Name Job Title Date Signature

The full content of this manual has been reviewed annually by the Restaurant Manager Name Date Signature


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ORGANISATIONAL RESPONSIBILITIES The organisational structure for the control of food safety and hygiene standards will be the same as for other operational management functions. RESPONSIBILITIES AND DUTIES All levels of TURTLE BAY management must ensure that, within any limits imposed by their position, due regard is given to the TURTLE BAY Food Safety Policy in order to achieve the objectives. Each level of management must also have due regard to the effectiveness of subordinates' measures to control food safety and hygiene standards. RESTAURANT MANAGER Restaurant Manager will use the Food Safety Audits results, together with information on any Local Authority enforcement action and the Primal Authority advice, or any confirmed food poisoning incidents to assess the performance of TURTLE BAY in relation to policy objectives. The operating procedures will be reviewed, and improved practices implemented where appropriate. Restaurant manager must:

• To ensure that they and all team members comply with the arrangements detailed in the Food Safety Policy and HACCP

• To maintain written records of the food hygiene training given to the team. • To monitor the day-to-day operation to ensure that adequate standards of food safety and hygiene are

being maintained. Act to remedy faults. • To monitor and record the temperatures of deliveries, cooked food, hot and cold food holding, food

chilling, temperature of the fridges and freezers and the temperature of the hot water and dishwasher. • To maintain delivery records. Note any incoming goods, which are unacceptable, and the action taken. • To monitor the cleaning standards and take effective action to remedy faults. • To ensure that only cleaning chemicals from the approved COSHH list are used and used correctly. • To ensure that only food items from the approved list are used in production. • To ensure allergen and nutritional information provision within his/her store or department • To report and take any necessary action where there is evidence of pest infestation. • To action any EHO, Primal Authority or VG Technical ltd, recommendations • React to Product Recalls and follow advice and instructions immediately. • Calibrate thermometers and ensure these are maintained clean and in good working order • To complete the post audit action plan and achieve the audit reports without any critical action

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THE RESPONSIBILITIES OF THE TURTLE BAY TEAM • To inspect all food delivered to the premises and reject any items that do not comply with the standards

detailed in the Food Safety Policy, the Sensitivity Guide, FIFO and the Quality Guide. • To control food stock to ensure that food is used in strict rotation and that no out of date food is in

stock. • To ensure that food is stored, handled, prepared, cooked, held and served in accordance with the Food

Safety Policy and HACCP, the Quality guide and Sensitivity guides. • To maintain personal hygiene. • To follow the Jewellery policy and uniform policy • To report any equipment or structural defects to the Restaurant Manager / Manager on duty. • To regularly inspect the food storage areas for evidence of any infestations and report any evidence to

the Restaurant Manager. • To report any cases of customer dissatisfaction to the Restaurant Manager or a Manager on duty. • To report any practices or conditions which present any risk of food poisoning or contamination to the

manager on duty


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NOTIFICATION OF ILLNESS AND EXCLUSION OF FOOD HANDLERS PROCEDURE

Any employee found to be suffering from any of the conditions listed below should not handle food or drink. An employee with these symptoms should visit their GP and explain they are a food handler. In certain circumstances they should not be permitted back to work until they have been given clearance by a medical practitioner or the Environmental Health Department. All employees should notify their duty manager if they are suffering from any infectious condition, vomiting, diarrhoea or septic lesion. The duty manager must inform the Operations Manager of any infectious diseases reported to them whether listed below or not. The Technical Consultant will advise The Operations Manager if any further actions are required or not as for certain illnesses the Local Environmental Health Department must be notified.

ILLNESS EHO TO BE NOTIFIED

GP TO BE VISITED RETURN TO WORK

Cholera Yes Yes Clearance by GP

Dysentery Yes Yes Three negative faecal specimens. Clearance by GP

Food Poisoning (Unspecified) Yes Yes Symptom free for 48 hours. Clearance by GP

Salmonella Campylobacter Clostridium Perfringens Esherichia coli (not VTEC) Viral gastroenteritis

Yes Yes Symptom free for 48 hours. Clearance by GP

Hepatitis Yes Yes Clearance by GP.

Nasal/Eye discharge No Yes Clearance by GP

Typhoid/Paratyphoid Yes Yes Clearance by GP

Esherichia coli (VTEC) Yes Yes Clearance by GP

Septic wounds/boils No If necessary When septic lesion healed.

Symptoms of diarrhoea and/or vomiting caused by food poisoning or Norovirus

No Yes Symptom free for 48 hours.

In most cases the local Environmental Health Officer will be notified by the GP of the infection and will arrange for the analysis of any samples taken


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HEALTH SCREENING POLICY

TURTLE BAY has a medical screening policy in place for all employees in order to ensure product safety is not compromised. This is achieved by the following procedure

• Pre – employment all employees fill in a pre-employment health questionnaire which indicates their health status.

• A policy is in place whereby an employee suffering from, or having been in contact with diarrhoea or an infectious disease (at home or when abroad), must inform management prior to returning to work.

• The employee must then be either medically cleared or be 48-hours symptoms clear, prior to returning

• to work.

• On the first day of illness employees must notify the company 2 hours before start of the shift of the reason for their absence.

• On the day of return to work, prior to commencing work, the employee must fill in a Return to Work Form. Restaurant Manager Responsibilities: To notify Local Environmental Health Department if the employee is diagnosed with any notifiable disease as explained in the notification of illnesses and exclusion of food handler’s procedure. Pre-employment Health Questionnaires and Medical Clearance Forms are held by the Restaurant Manager according to GDPR. Details of employees who have been medically cleared and the clearance note should be kept inside the personal file, inside the locked cabinet or electronically according to GDPR. Medical records, including the health questionnaire should be kept on file for the duration of employment plus 3 years.


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PERSONAL HYGIENE AND JEWELLERY POLICY All TURTLE BAY employees must wear their correct uniform and present a neat and tidy appearance. • Long hair must be tied back. • Hats or hairnets must be worn in food preparation areas. • Kitchen staff the facial hair must be either neatly trimmed or covered by the beard snoods. • Kitchen staff Uniforms must not be worn to travel to and from work and must be covered if leaving the

premises for any other reason except in an emergency. • Fresh clean uniforms must be worn each day. • Uniform policy for kitchen staff:

black hat for head chef, white hats for other kitchen staff, black scarf for head chef, red scarf for everyone else, white chefs’ jacket, black trousers, chefs aprons and enclosed, flat leather shoes with non-slip grip. Heels, open toe shoes, canvas shoes and ballet pumps are not permitted.

• Uniform policy for front of the house staff: Bar staff red top, waiting staff any top, trousers, skirts or knee length shorts and enclosed shoes with non-slip grip. Open toe shoes, flip-flops, heels and sandals are not permitted.

• Staff are responsible for washing their own uniforms. Uniforms must be washed separately from other clothing and at a temperature of 90C.

• Disposable plastic aprons and gloves must be worn when handling raw foods such as raw meats and unwashed vegetables, particularly root vegetables.

Jewellery and makeup for kitchen staff • Only a plain wedding band or plain wedding bracelet may be worn, and it must be covered with a clean

disposable plastic glove when preparing food. • Artificial eye lashes, artificial nails and nail varnish are not allowed. Nails must be kept clean and must be no

longer than fingertips. This is to avoid possible bacterial contamination from under the ring. • Body piercing or studs are not permitted when handling food, unless non-visible • Strong perfumes, aftershaves and any other cosmetics that can taint food are not allowed.

Deodorants, antiperspirants are highly recommended.

Hand washing and gloves • Wash hand basins to be kept clean and free from obstruction. They must be designated for • HAND WASHING ONLY. • Liquid antibacterial soap, warm water, hand drying facilities to be provided at each basin. • Food handlers must wash their hands frequently and especially before starting work, after using the toilet,

after handling refuse, after handling raw meat, between batches of production, after any hand- mouth and/or hand-nose action, after breaks etc.

• Hand washing must be conducted according to the steps on NHS Poster below.


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• When closing the tap post hand washing, staff must use the blue paper or an elbow to avoid the contamination

of the clean hand. • Food handlers must avoid touching their hair, nose or mouth and demonstrate good personal practices. They

must notify their supervisor of any infectious illness, vomiting, diarrhoea or septic lesions. • Where disposable gloves are in use, ensure that they are changed frequently to prevent cross contamination.


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Blue plasters and cuts • Staff must inform the manage on duty if they cut themselves while working with food. • Any food product or packaging contaminated with blood must be discarded. • All equipment and surfaces must be washed down and sanitised. • All cuts must be covered with blue plaster, and disposable glove must be worn over the plaster if handling

food. This will ensure that it does not come off and contaminate the food. • Staff must Inform the manager if they are using plasters. Discard any product that becomes contaminated by

a plaster.

Food consumption and personal belongings • Smoking, eating, chewing gum or drinking is not permitted in any food room or store. • All personal belongings including mobile phones, keys, wallets, medicines etc. must be stored away from food

preparation areas and food storage areas. • Team break rooms and toilet facilities must be kept clean and tidy at all times. • No visitors to food areas unless wearing the correct protective clothing. Including the hair nets


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CROSS CONTAMINATION CONTROL PROCEDURE Raw ingredients

• Designated area for the preparation of raw meat must be provided. • If there is no separate raw meat preparation area due the lack of space, temporary area

must be provided instead. • Temporary raw foods prep area must be segregated from the rest of the food preparation.

This means that only raw meat/ fish can be prepared in this area at that time • Once the preparation of raw food is finished, the area must be fully cleaned and disinfected • using the two-stage cleaning process detailed below. • Disposable, single use cloths must be used for the cleaning of the raw meat area.

Colour coded cloths should be used as follow: Red- raw foods prep area Blue- all other areas

• Red j-cloth used for cleaning of raw foods prep area must be discarded straight away. • Blue j-cloth used for cleaning other food prep areas during the day should be stored inside

sanitizer solution and used only for the stage one of the two stage cleaning and disinfection. Spray sanitiser must be used for the stage two.

• Utensils used for the raw meat and raw root vegetable preparation must be washed inside the dishwasher and stored separately from the other utensils.

• Plastic apron and gloves must be worn when preparing raw foods and raw vegetables particularly root vegetables

• Upon completion, apron and gloves must be removed, hands washed, and the area cleaned and disinfected using the two-stage cleaning process detailed below.

• Keep raw foods separate from high risk foods at all times e.g. raw meat/ fish and vegetables from the cooked meats.

• All non-ready to eat vegetables, particularly root vegetables like carrots and onions must be peeled and the ends must be chopped off.

• If the root vegetables are going to be used for RTE foods, they must be washed post peeling before they are further processed on the green chopping board.

• Separate equipment such as scales/ cling film should be used for raw food. These should be stored separately too and clearly marked.

Defrosting

• Always defrost food inside the drip proof containers on the bottom shelves to prevent cross contamination through leaking. Raw and cooked food must be defrosted inside separate containers.

Cleaning and disinfection

• Ensure hands and preparation surfaces are cleaned and disinfected before and between handling different food products.

• Clear away all ingredients, clean down and sanitise your work operations before starting another type or product.

• All scourers and sponges during the day must be kept in the sanitizer solution and discarded at the end of the day or more frequently if visibly dirty.

• Eliminate cross contamination risks through washing and disinfecting equipment and washing and disinfecting sinks after the preparation of the non-ready to eat foods.


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• The disinfectant Suma D- 10 used in Turtle Bay restaurants meets BS 1276 standard for disinfectants with 30 seconds contact time.

• The food contact surfaces must be cleaned and disinfected by using the two steps method (general cleaning):

Stage one- Removal of dirt, grease and other matter from surfaces. To do it effectively you will need to use an appropriate chemical detergent to dissolve and remove the grease, dirt and food. Allow the surface to soak then rub the surface with the clean cloth or clean sponge. Rinse the surface with the fresh water or wipe it with the damp cloth before moving to the stage two.

Stage two- Spray sanitizer onto the surface. Allow 30 seconds’ contact time. Remove sanitizer with blue paper

• A sanitiser is a two-in-one product that acts as a detergent and a disinfectant. If you use a sanitiser, make sure you use it twice, in two stages. First to clean and remove debris and grease, and then to disinfect.

• Clean and disinfect work surfaces and utensils after use • Dishes and utensils are washed inside the dishwasher • Replace equipment when it becomes worn and damaged • All work preparation surfaces should be cleaned and disinfected every 4 hours and record

this in cleaning schedule. • All frequently touched surfaces such as fridge handles, hot holding drawers, taps, timers,

switches and door handles should be cleaned and sanitized every 2 hours or more frequently if needed.

• Check equipment frequently and replace when it becomes worn. • If linen cloths are used, these must be replaced at least every 4 hours.

Salad and vegetable washing

• Thoroughly wash all salad, fruit and vegetables under running water, prior to starting preparation of RTE foods. Ensure all soil particles are fully removed from the surface of the vegetables/fruit. This might require the manual rubbing of the vegetable/fruit surface.

• Some leaf salad may come ready washed in sealed bags. Check the manufacturers’ labels carefully to ensure they should not be washed).

• Food wash sink must be only used for the purpose of food washing. • Sink must be cleaned and disinfected after each use.

Utensils, knives, chopping boards Use colour coded chopping boards and knives RED – Raw Meat BLUE – Raw Fish YELLOW – Cooked Meat WHITE – Bakery, Dairy GREEN – Fruit & Salads BROWN- Unwashed Vegetables

• Use colour coded tongs and brush RED – Raw Meat BLUE – Raw Fish YELLOW – Cooked Meat BLACK – Cooked Fish GREEN – Vegetable


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• Do not stack the chopping boards together, even if clean. • Do not ‘top up’ or ‘refill’ food storage containers.

Hand sinks

• Provide hand-washing facilities for food handlers: hot water, hand soap and blue towel • Hand wash sink must be never obstructed. Hand wash sinks are only designated for the

purpose of hands washing.

Thermometers • Temperature of raw meat/ fish upon delivery must be checked with a separate probe

thermometer. Probe must be clearly marked as raw food probe • Ensure thermometer probes are cleaned with sanitary wipes before and after use • Probe wipes should contain a disinfectant (to the required standards BS EN 1276:2009 or BS

EN 13697:2001). The probe should be wiped immediately after use, first to remove any food residue and then again with a new wipe to disinfect. Evidence has shown that agitation (moving the wipe up and down the probe firmly) is important when cleaning temperature probes. Ensure contact time is in line with the manufacturer’s instruction

• Probe thermometers must be stored in its original cases or in a designated container


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FOREIGN BODY CONTAMINATION PROCEDURE

• Ensure a neat and tidy working environment. • Do not bring any non-food items into food preparation areas. • Store personal items in lockers. • Store packaging in the dry clean designated area and away from chemicals. • Where ingredients are only available in glass containers, handle with care. Do not store loose on

shelves. Stand glass containers, ceramic cups and crockery in a tray /rack so that they will not fall. Return to the safety of the rack after use.

• Do not store glass & ceramic containers and crockery on the higher shelves/level to avoid shattering • Check all fruit and vegetables for stones, dirt and insects during cleaning. • Stationery items with the exception of pens and paper are not allowed in food preparation areas.

Remove the lids from pens and discard before bringing into the food preparation area. • Notices must not be affixed with drawing pins or staples. • Do not bring any wooden utensils or equipment into the preparation areas. • Metal from cans or damaged equipment can contaminate food. • Do not use any damaged equipment. Put do-not-use tape on the damaged equipment or in case of the

smaller equipment or utensils, remove them from the food area, put them in the lidded container with do not use tape. damaged equipment.

• Check canned food when opening to ensure no fragments have fallen into the contents. • Temperature logbook should be kept on the clipboard instead of being stapled in the food preparation

areas. • It blue plaster is used then a disposable glove must be worn over it. This will ensure that it does not

come off and contaminate the food you are preparing. Discard any product that becomes contaminated by a plaster. .

• Plain wedding bands may be worn but, if worn it must be covered with a disposable glove. • Any items that may have been contaminated by a foreign body must be removed from sale and

disposed of immediately. • Delivery personnel should not enter the food preparation area. Where this is unavoidable, they should

not come into contact with the food or food contact surfaces. • Take-away packaging must be stored off the floor in clean dust/dirt free environment. Damaged or

dirty cartons must not be used. • Maintenance personnel or contractors must report to the manager before starting work. If at all

possible, maintenance work should be scheduled after hours. If they need to carry out work in the kitchen during production, they should be asked to wear a plastic apron and hair net. Equipment or tools must not be placed in any food preparation surfaces at any time.

• There should be no risk of food contamination. • Inspect tubs of food before opening to ensure that it has not been damaged, and no part of the tub is

missing. If the tub is damaged the product should be removed to a suitable container. The film covering the container should be disposed of immediately upon opening (checks should be made to ensure none of the film is missing). When opening food tubs care should be taken to ensure the tabs which seal the product or assist in opening are removed and disposed of immediately.

• Food and direct packaging must be stored at least 6” of the floor • Chemicals should be stored inside designated chemical cupboard away from food and packaging.

Limited chemicals stored in the food areas during food preparation. • Chemicals must never be stored above the food. • If packaging requires cutting open, use scissors. Knives must not be used. • Any product and packaging contaminated by pests must be discarded • Electric fly killers must always be installed away from food preparation and storage areas. •


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TRAINING POLICY

TURTLE BAY will ensure that all employees are adequately trained, instructed and supervised commensurate with their activity and are demonstrably competent to carry out their activities. 1. All employees are appropriately trained prior to commencing work and are supervised throughout their working day. 2. The company has a documented training procedures and full training records. 3. Relevant training and documented supervision monitoring procedures are in place for all personnel engaged in activities relating to critical control points. 4. The effectiveness of training procedures is routinely reviewed with the contents, methods and trainer’s techniques being reviewed where necessary. Employees undergo Induction Training on Flow within the first four weeks of employment. Each employee is issued with a booklet which includes basic training on day one of employment. The training programme is designed to ensure all personnel are aware of their responsibilities with regard to Product Handling, Personal Hygiene and Health & Safety. All food handlers should undergo training to Food Hygiene Level 2 or equivalent within the first 90 days of employment or ASAP. This ensures their understanding of basic food hygiene particularly relating to hygiene practices and the potential consequences of product contamination. Additional on job training given to staff: Level 2 H&S, fire marshal, allergens and first aid. All team members are annually re-trained. All training files are held by the Restaurant Manager and on the FLOW and are available for inspection by the relevant authorities and Turtle Bay Operations and HR Team and VG Technical auditors. All General Managers, Assistant Managers& Chefs should undertake the in-house food safety and HACCP for Managers course and pass the relevant examination. The course will be re-taken every 3 years or if there are any major changes to the HACCP whichever is sooner. Allergens training is completed by all employees on Flow. The course material is tailored for Turtle Bay.


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FOOD ALLERGENS MONITORING & CONTROL PROCEDURE PURPOSE: To protect our customers and clients from the effects of consuming an allergen in one of our products and to comply with Regulation (EC) 178 2002 Article 14 and EU Regulation 1169/2011 (FIR) LIST OF ALLERGENS 1. Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut or their hybridised strains. 2. Crustaceans. 3. Eggs 4. Fish 5. Peanuts 6. Soybeans 7. Milk (including lactose) 8. Tree Nuts: almonds., hazelnuts, walnuts, cashews, pecans, pistachio nuts, macadamia nuts and Queensland nuts 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulphur dioxide 13. Lupin. 14. Molluscs. GENERAL GUIDE NOTES: SYMPTOMES OF ALLERGIC REACTION: When someone has an allergy, they can have many different physical reactions when they are exposed to allergens. The type of reaction and the severity of it depends on the individual and the severity of their allergy. Very small amounts of some allergens, such as nuts, can cause severe adverse reactions including potentially fatal anaphylactic shock. The most common symptoms of an allergic reaction include:

• Body part affected Physical reaction • Eyes Sore, red and/or itchy • Nose Runny and/or blocked • Lips Swelling of the lips • Throat Coughing, dry, itchy and swollen throat • Chest Coughing, wheezing and shortness of breath • Gut Nausea and feeling bloated, diarrhoea and/or vomiting • Skin • Itchy and/or a rash

Anaphylaxis In the most serious cases, a person has a severe allergic reaction (anaphylaxis), which can be life-threatening. If you suspect that somebody is experiencing the symptoms of anaphylaxis, such as breathing difficulties and swollen lips, Immediately call 999 for an ambulance and tell the operator that you think the person has anaphylaxis.


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CONTROLS: Minimize risks by seeking to avoid situations where cross-contamination can occur. Ask suppliers to provide accurate written details about all ingredients, including any planned changes. All ingredients used in dishes should be coming from your approved supplier. You should not purchase ingredients from local shops as undeclared allergens might enter the food chain. Use specific description of allergen(s) present i.e. salmon, prawns, mustard dressing etc. All employees must be trained on allergens before they are allowed to work unsupervised. All employees must be aware of the location of the Allergen List/Menu/Ice Cream allergen sheet and how to provide this information to the customers on request. The ice cream allergen sheet is a quick guide This is a quick guide, please check the allergen guide for detailed product information Always check the container to ensure you are serving the correct ice cream for the order. For Allergen orders please always discuss and hand over the requested items to the Manager on Duty only and double check the details. All employees must be aware of the potential cross contamination by allergens Grade A allergens such as nuts, peanuts and sesame during service should be stored in separate containers and separate utensils should be used. Ingredients/ garnishes containing allergens should be always stored on the edge/ in the first row so to avoid moving/ carrying over allergens above non- allergic ingredients Celery must be always stored separately from other fruit and vegetables. Celery must be always picked with glove or a utensil When preparing dish for a person suffering from an allergy, always use fresh ingredients from the fridge. When preparing a dish for a person suffering from particular allergy, chef must always wash hands prior to dish preparation When preparing dish for person suffering from allergy all equipment and utensil must be cleaned and disinfected prior use Allergens should never be grabbed with a bare hand. Always utensils or disposable plastic glove must be used when preparing food for person suffering from allergy and in case of accidental allergen spillage, the dish must not be served to a customer. Spillage must be reported to manager immediately Picking of spillage is forbidden and the dish should be discarded. Allergens (nuts, peanuts & sesame) must be stored in a designated area inside the sealed bags or lidded containers. Separate jug and utensils are used for peanut butter containing smoothie. Allergen list, for all foods and drinks (electronic and hard copy), must be kept up to date and incorporate any changes in ingredients, product etc. All restaurants must have a visible sign in customer view or on a menu stating: “For allergen information please speak to a member of staff “


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ALLERGY FRONT OF HOUSE STEPS OF SERVICE 1.Allergy Alert

• Guest should mention to a team member they have allergen requirements – by call, email or at the table.

• Team member must tell the Manager on Duty a guest has an allergen requirement. • Team member must never try and answer any allergy enquiry. Even if the Manager on Duty

is busy, the team member must still inform the Manager, or try and find another Manager. 2.Manager Explains to Guest:

• Explain how the Allergy Sheet works. • Explain the sheet only covers the 14 allergens as required by law, and any other allergens

cannot be reliably catered for. • Point out the disclaimer.

3. Only Manager to Take Order:

• Guest Choice – The guest must make their own choice based on the information given on the allergen sheet.

• We must never offer or suggest alternatives or amendments to dishes not part of the allergen sheet.

• Guest Order – Manager on Duty must take the order for the whole table including the person with the allergen concern.

• MPOS – The Manager on Duty must input the order on to the MPOS. When inputting the allergen dish/es the manager must also press the allergen button and select the correct allergen/s the guest has highlighted to the manager.

4.Duty Chef:

• Chef Check – In addition, the Manager on Duty must speak to the Chef on Duty at the pass about the allergen ticket and ensure the ticket has printed with the correct information and the chef is clear and understands the requirements

• Chef Food Preparation – See allergen policy. A Burger stick is to be put onto the allergy dish to alert FOH.

5.Manager Serves:

• Food Delivery – Manager on Duty (Same person who took the order) must be the only person to deal with the allergen order.

• Manager and Chef ensure the details are correct as per the ticket and request. • The Manager is the only person to remove the burger spike and take all the food to the

table and ensure the correct dishes are delivered to the correct people. • Managers check back – Manager on duty must do a checkback on the person with the

allergen requirements.

Bar Allergens Nb. The same process must be followed if a guest has a drink allergen request. The Manager on duty must handle the request and liaise with the bar team.


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ALLERGEN KITCHEN STEPS OF SERVICE 1. Allergen Ticket

• When an Allergen ticket comes through to the kitchen the Pass Chef must say clearly “We have an Allergen ticket on”.

• All chefs must respond verbally “yes chef”. • The Senior Chef on duty must read the ticket and wait for the MOD to come to the pass (the

Manager on duty must have taken the order from the guest). • The Senior Chef on duty and the MOD who has taken the order must both discuss the ticket

and agree on the allergen dish for clarification.

2. Preparation

• It’s vital recipes and cooking methods are adhered to as deviation may result in the allergens of a particular changing.

• Where possible the Senior Chef on duty must get ready to prepare the allergen ticket (failing this the Senior Chef must closely oversee the preparation).

• Wipe down the area of preparation 2 stage cleaning. • Use clean utensils (chopping board, knives, tongs, ladles, spoons etc). • Wash hands thoroughly and place on fresh gloves if necessary. • When preparing the food pay close attention to ensure cross contamination doesn’t occur. • If the item is coming from a container the Chef preparing the dish must take time to visually

inspect the ingredients being used to make a dish are correct.

3. Service

• Once prepared the food must be kept separate on the pass. • A Burger stick is to be placed on the allergen dish to alert the front of house team. • The MOD must come and collect the food from the pass and check verbally with the Senior

Chef on duty of the dish has been made as per the allergen requirement. • The Senior Chef on duty will confirm if they are happy for the MOD to take to the food. 4. Delivery • MOD can remove the burger spike if applicable and take the food to the guest. • MOD must check back on the guest to ensure they are happy with the food. A few points to Note. • Only the Manager who placed the allergen order can collect the food from the pass. • Allergenic items cannot be removed from a dish (i.e., if a guest has a dairy allergy and food is

sent back with dairy item on the dish must be remade from scratch). • If you run out of an ingredient it can only be replaced from another Turtle Bay restaurant (you

cannot substitute items from a supermarket without authorisation of Stephen Entwistle). • FOH must never ask a chef for any allergen information that is already covered on the Allergen

Sheet. This is because the Allergen Sheet regularly changes so only the current Allergen Sheet can be used for checking allergy details.

• Similarly, the Allergen Sheet must not be posted on the Kitchen Wall in case it becomes out of date.

• You must ensure rotis and buns are cooked on the specific side of the grill. • You must ensure fryer schematics are followed. • The ice cream scoop used of Nutella must be stored in a separate container with red tape

around the handle • You must never guess at an allergen question.


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GLASS BREAKAGE PROCEDURE

All employees must report immediately to management any broken or damaged glass, crockery, brittle plastic or glass like material no matter how insignificant it may appear.

• All production in the operations must stop immediately • The senior manager/supervisor on site must be informed immediately. • All visible glass/plastic fragments to be carefully cleared away. • Senior manager must assess the risk within the operations of foods being possibly contaminated. • Any product which has or may have been contaminated must immediately be isolated and condemned. • All equipment, product and areas within a 2-metre radius of the breakage must be thoroughly examined for • fragments prior to cleaning. • All fragments should be retained and kept in case of complaint. • If all fragments can be accounted for then after thorough examination and cleaning production may restart but, • only with the permission of the most senior person on site. • If all fragments cannot be accounted for all products that may have been contaminated must be condemned. • Remember that glass and brittle plastic can travel considerable distance when shattered • Thoroughly wash the entire contaminated area. • Only once the operation has been assessed by a senior manager as free from risk may food preparation restart. • Where the exact time of the breakage cannot be identified then it will be necessary to trace, identify and condemn • all products from the affected operations • Product recall may be necessary.

Record any glass breakage in the Glass Breakage Log, featured on the next page. The retention period for the Glass Breakage Log is minimum 1 year.


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Glass Breakage Log Date Time Cause of

breakage Breakage procedure followed Yes/No

Glass disposed of Yes/No

Please list all destroyed foods

Managers signature


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PEST CONTROL PROCEDURE All pests destroy and contaminate food with bacteria, disease and their droppings. Heavy infestations may result in enforcement action, prosecution or closure, by the Local Authority. Rodents will cause structural damage to buildings due to gnawing. Customers will be discouraged by evidence of pests. The following control measures must be put in place: Pest Contract and reports

• All restaurants to have a pest control contact with regular visits and an emergency service, with minimum • of 8 visits per annum. • Current Pest Control services are provided by Mite who is the member of the BPCA. • The contract with Mite covers rodents and crawling and flying insects. (flies, fruit flies, ants , confuse beetles,

moths and cockroaches). • Mite must provide the full bait plan for each restaurant. • The pest control record should be available at all times. • Restaurant manager is responsible to act on any recommendations given by Mite and to inform

Operations Manager. • Restaurant manager is responsible to read, action and sign each Mite’s report. • Operations Manager is responsible to follow up on the actions taken by Restaurant Manager. • The summary of the pest activities across all Turtle Bay restaurants is available on Mite website and

all restaurant managers and operations managers have access to Mite’s website and reports. • Once every 3-months Mite will provide the summary report for all Turtle Bay site .

The details from this report will be discussed on the quarterly HACCP Team Safety Meetings. Reporting pest activity

• All staff will be trained how to recognise the signs of pest activities as a part of the Food Safety Level 2 online course.

• All sightings or evidence of pests to be reported to the manager who will then report this to Mite. • The reporting to Mite is done via phone or Mite’s website . • Mite’s emergency response is 24-hours.

Proofing

• Buildings to be pest proofed to prevent access to vermin/pests under doors, through windows or via pipe and cable runs.

• Proofing any holes or gaps within the kitchen and associated areas must be done quickly. • Small holes, up to size of golf ball will be proved by Mite’s technician during the schedule visit. • Larger holes that require more extensive building work will be done by the builder. • All external doors and windows, if intended to be kept open must be fitted with the insect mesh. • Building work should be completed ASAP, ideally within a week of being reported.

Operations manager has power to authorise any building work. Restaurant Manager and Operations Manager must follow on any building/maintenance work and pest activity post completion of the building work.

• Defects UV killers should either be repaired or replaced.


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Preventative measures

• Clean and disinfect any area that shows sign of pest activity on the beginning of the shift • Where fitted UV fly killers to be switched on at all times and maintained in good working order. • Defects to be remedied immediately. Catch trays to be emptied regularly. • Rodent baits must not be tampered with. • Dispose of any foods, which show evidence of infestations or damage by pests. • Remove any old equipment and do not allow clutter to build up that could provide harbourage • Keep the restaurant spotlessly clean, including the areas underneath and behind the stations • Remove all rubbish and clean the rubbish bins on the end of the day • Keep all the food inside the plastic lidded containers or inside the fridge. • Do not keep the rubbish inside the restaurant over the night • Do not keep the rubbish directly on the floor • In case of pest infestation Daily Pest Control Checklist should be used to assist the staff in following the • correct steps. This list is available in pdf form on VG Technical Support Centre.

Fruit flies in the bar area

• Keep the bar mats and the bar surfaces clean. Frequently hand wash them with warm, soapy water and • allow them to air dry before they are put back in place. • Flash the lines regularly, at least once per week. • Clean the areas around the taps, pouring trays, splashbacks and underneath the sink daily. • Keep the bar area free from spillages throughout the day. Always, wash and disinfect the surface after • cleaning spillage. • Ensure that any water leak is reported to the maintenance department and quickly repaired to prevent fruit

flies from lying their eggs there. • Limit their access to liquids. Ensure that ice well is completely dry, as well as the sink and anywhere else

standing liquids might be present. • Drains provide fruit flies with everything they need—a safe place to lay their eggs, water and organic matter.

Flash the lines, swan neck of the sink and the drains weekly using enzymes to prevent sludge built up. • To prevent fruit flies from hanging around garnishes, keep the fruit covered in a garnish holder or a plastic

lidded container, during the day. Thoroughly clean all garnish holders and containers at the end of the day. Allow them to air dry before returning them to their place.

• Ensure that your bins are not overflowing. Whenever possible use lidded push pedal bins. • Take the trash out regularly and never leave any trash inside the bar over the night.


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HOT WATER CONTINGENCY PROCEDURE

• • As soon as you discover the problem, you must notify the maintenance department and the • Operations Manager. • Purchase the hot water urns, the size and the number of the hot water urns will be decided by the • Operations Manager. • This hot water should be used for the cleaning of the food contact surface and hand washing only. • For hand washing use the sink plugs. • The hand washing must take place every hour or more frequently if necessary. • After hand washing hand sanitizer should be used to reduce the cross contamination by dirty hands. • Use the disposable gloves throughout the day and change the gloves frequently. • Dishes and utensils to be washed inside dishwasher only • You can only implement this procedure if the fault is discovered throughout the trading day.

If you don’t have water on the second day, you must remain closed until the fault is repaired and the hot water is available. If running water is not available, the restaurant must close down and stay closed until the fault is repaired and the water supply is restored.


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MAINTENANCE MANAGEMENT POLICY To ensure that all equipment is maintained and repaired in a timely manner and so as not to pose a risk to food integrity or safety The primary goal of an equipment management program is to ultimately decrease the amount of unscheduled equipment maintenance by increasing the efficiency in managing the scheduled equipment maintenance. Restaurant manager is responsible for implementing the equipment management maintenance program. This program shall include designating personnel, maintenance service schedule, approved maintenance service suppliers and the relevant training to the designated personnel and other employees. Upon discovering equipment unserviceable the persons discovering will report immediately to the Manager. The Manager will assume responsibility for the reporting and subsequent ensuring repair of the fault through to conclusion. Faults to equipment or the building will be recorded on Pronett. Person responsible will enter the name and location of the equipment/building affected. Person reporting will then enter their name and the description of actions taken. If necessary, the repair will be hastened, and this will also be recorded on the Pronet. Preventative maintenance of the equipment will be carried out by approved service contractor annually. This includes the PAT test and the Gas Appliance Certificate.


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FRIDGE BREAKDOWN PROCEDURES In the event of a refrigerator breakdown the following actions must be taken. Check temperature of foods within affected refrigerator and if within acceptable thresholds (0.5-8°C} move immediately to another working refrigerator. Make sure that you will not overload the unit. Where foods are above the threshold of 8°C then the food must be destroyed or be cooked immediately. The decision to either immediately cook off or destroy the food will be taken by the most senior manager on site. Under no circumstances will suspect food or high-risk foods be used without further thermal processing/cooking or placed back into storage. The normal procedure of marking all foods ‘Unfit for Human Consumption’ will be followed. Regular and frequent temperature monitoring and recording will be undertaken of all foods and records maintained for the recommended period. FREEZER BREAKDOWN PROCEDURES Where the breakdown affects the freezer then person discovering breakdown will immediately notify the Manager who will move products to another available freezer until the unit has been repaired and returned to operating temperature. Don’t overload the freezer. Where food has begun defrosting but is still within acceptable temperature -12°C to maximum of+ 8°C then this food may be placed into alternative chillers and used as fresh or cooked off and used. The general rule concerning food is ‘If in Doubt – Throw it Out’. NEVER REFREEZE ANY FOODS WHICH HAVE BEGUN TO DEFROST. The decision to either immediately cook off or destroy the food will be taken by the most senior manager on site Under no circumstances will suspect food or high-risk foods be used or placed back into storage. The normal procedure of marking all foods ‘Unfit for Human Consumption’ will be followed. Temperatures of the foods and equipment will be regularly monitored and recorded to maintain product integrity. Foods must not be returned to the freezer until it has been repaired and is running at operating temperature of -18°C


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INCIDENT INVESTIGATION PROCEDURE

In case of the alleged food poisoning, alleged foreign body or alleged allergic reaction the restaurants must follow the reporting procedure below:

If restaurant receives notification of suspected food poisoning or foreign body in food from:

EHO Customer directly Customer Services

Your operations Manager

Complete in-house investigation.

Use appropriate checklist in monitoring form section:

Food Poisoning Foreign Body

Log the incident onto the compliance centre under the Incident section

Compliance Centre will complete the investigation Compliance Centre might contact you for the additional

information Once the investigation report is received the restaurant manager must inform the Area Manager and Customer

Services If additional actions are needed

Support Centre will advice you, i.e. reporting to the competent authority, insurance company etc.


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Alleged Food Poisoning Investigation Form CUSTOMER YES,

or NO Did customer visit his/her GP?

Date and time of purchase: What time food was consumed (eaten)? What were customer symptoms (diarrhoea, stomach cramps, vomiting blurry vision, fever)? How soon after eating food each symptom appears: diarrhoea: stomach cramps, vomiting : fever:

RESTAURANT

Have you obtained the relevant food product or a sample of it? If YES, Seal in a lidded container. Clearly label ‘Sample for collection’ and date. Store in the refrigerator. If NOT Obtain details of the product:

Have you removed other items of the same product type from sale if still available?

How many of the alleged food poisoning products were produced?

Have any of the team been off sick 1week prior / 1 week after the alleged food poisoning date? Details:

Have there been any other complaints? If so what are the details:

Collect together copies of the temperature checks 1 week prior and 1 week after the alleged food poisoning

Has there been any delivery issues for any of the products involved? Details:

Has anything occurred that could have affected the product quality? Details:

Has the shop had a recent EHO visit, one-month prior the alleged food poisoning?

Did any of the team eat from the same batch as the alleged food poisoning product? Details:

Where any of the team who ate the product unwell? Details

Did the customer / EHO provide you with any other information? Details:


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FOREIGN BODY INVESTIGATION FORM Have you got the foreign body?

If YES; seal it in a lidded container with any food, it is in. Clearly label ‘SAMPLE FOR COLLECTION – DATE’ and keep refrigerated. Contact your Operations Manager to arrange collection upon completion of this checklist If NOT: take a photograph of the foreign body and product and send with checklist

Date of purchase:

Time of purchase: Did the customer provide you with any information? If yes, detail below: Was the foreign body found while customer was inside the restaurant?

Did customer mention any injury on the time of alleged incident?

Do you recognize the foreign body? If so what it is it?

Do you know where the foreign body came from? • If so where_______________________________ • If no, carefully check your store and equipment to see if you can find the source.


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PRODUCT RECALL PROCEDURE

PURPOSE: To effectively ensure that any food item which is either definitely or possibly a risk to human health is removed from the food chain in a timely and structured manner, thus reducing the risk to our customers and clients. Procedure FOR RECALL: Food safety or product integrity notifications can come from various sources however these procedures will be followed regardless of the source of notification. Typical sources or notification include:

• Notification from a customer/client • Notification from the Local health authorities or your Primary authority • Notification from one of our suppliers • Notification from the Food Standards Agency • Notification from employees •

UPON A RECEIPT OF A NOTIFICATION OF A PRODUCT RECALL THE FOLLOWING Procedure WILL BE STRICTLY FOLLOWED:

1. Immediately report incident to Senior Manager on site. 2. Manager to immediately notify their Operation Manager 3. Your Head Office will without delay initiate the product recall process in the following way: 4. Obtain Notification of Product Recall form and follow listed procedures. 5. Contact ALL stores via phone and inform them to immediately remove from sale or display the product

concerned. 6. Send Email to TURTLE BAY Restaurants 7. Product notification document will list all information to be given regarding: • The product/products involved • Action to be taken upon removal. • Whether product to be held or destroyed. • Any other further actions or instructions.

All restaurants must follow the instructions given by Head office: destroy, quarantine, withdraw etc. INCIDENT REPORTING: Notification to the Food Standards Agency and Competent Authority (local authority). Information is available at: https://www.food.gov.uk/business-guidance/food-incidents Copy in the Primary Authority.


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HACCP Scope This HACCP study covers the restaurant activities and all food products, stored, made and served at Turtle Bay Restaurants. The process steps identified in this HACCP are : Process step Description Purchase • Supplier Evaluation

• Supplier performance monitoring Intake • Goods checked off by Restaurant Team and placed into

storage Chilled storage • Foods stored in walk-in chillers/stand-alone refrigerators Dry storage • Dedicated dry store

• Foods stored on racking Frozen storage • Foods stored in freezers Effective preparation and wash of fruit/ vegetables

• Washing • Peeling

Freezing • Food placed inside the freezer Defrosting • Defrosting inside refrigerator Preparation Ingredients

• Marinating • Slicing • Dicing • Mixing • Blending • Assembly

Preparation raw meat and raw fish • Use of designated area and designated utensils Cooking Re-Heating

• Oven cooking • Boiling • Frying • Deep fat frying • Grilling

Frying of French fries, sweet potato fries

• Migration of acrylamides

Hot Holding • Hot holding cabinets, bain-marries, pan holding Chilling Freezing

• Use of ice baths • Use of walk-in chiller

Chilled Display& Serving Units • Product kept inside the servery fridges and display units Ambient Display/ Storage of High-Risk Food for Service

• Ingredients keep on ambient for service

Ice cream • Storage of ice cream • Serving ice cream


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HACCP Terminology Flow diagram A systematic representation of the sequence of steps or operations used in the production of the food. Step A point in the food operation from purchase through to serving the customer. For example, chilled storage. Hazard Something with the potential to cause harm to the consumer – microbiological (e.g. bacteria, viruses), physical (e.g. glass), chemical (e.g. cleaning agent) or allergens (e.g. nuts) Critical Control Point (CCP) A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step. For example, the chilled storage of high-risk food. Control measure Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. For example, keeping the high-risk food chilled effectively. Critical limit The safety level, outside of which is unacceptable and corrective action must be taken. For example, the maximum temperature of high-risk food in a fridge is 8ºC. Corrective action Any action to be taken when the results of monitoring at the CCP indicate failure of control (i.e. the critical limit has been breached). For example, discarding contaminated food. Monitoring The checks we make to assess whether a CCP is under control. For example, daily fridge monitoring checks with a probe thermometer. Verification Obtaining evidence that the HACCP is working properly. For example, by carrying out audits or monitoring customer complaints. Prerequisite controls Example of good hygiene practice that applies throughout the food operation enabling the numbers of CCP’s to be kept manageable. For example, high standards of cleanliness or personal hygiene.


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HACCP TEAM To fully understand our programmes and processes and be able to identify all likely hazards and appropriate control measures, our HACCP team be made up of people from a wide range of disciplines.

Name Role Position Dr Vesna Greaves Team Leader Food Safety Consultant Adam Gregory Team Member Operations Director Fran Laycock Team Member Operations Project Coordinator Stephen Entwistle Team Member Development Director Jo Cole Team Member Head of People

Commitment of top management is essential for the successful functioning of our HACCP team Top management will ensure staff time, accountability and other resources if the team is to execute its task in a thorough and timely fashion. HACCP programme will be reviewed and verified annually and any time when significant changes in HACCP programme take place Review and System Maintenance The HACCP food safety team ensures that the HACCP plan is reviewed prior to any changes which may affect product safety. These may include the following:

• change in raw materials or supplier of raw materials. • change in ingredients/recipe. • change in processing conditions or equipment. • change in packaging, storage or distribution conditions. • change in staff or management responsibilities. • change in consumer use; and/or • developments in scientific information associated with ingredients, process or product.

Appropriate changes resulting from the review are incorporated into the HACCP plan, fully documented and validated.

Date of review Reason for review Approved by

08.01.2021 Allergy Steps of Service Added to Allergen Control Policy. VG/SE/JE/AG/JC

26.05.2021 Legal references to EU Exit Amendments VG 26.05.2021 Fridge/Freezer; 2 temperature checks per day VG/AB/SE


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HACCP team is responsible for the application of 7 principles of HACCP: Principle 1 - Conduct a Hazard Analysis The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan. A justification for including or excluding the hazard is reported and possible control measures are identified. Principle 2 - Critical Control Point (CCP) A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step. Principle 3 - Establish Critical Limits A critical limit is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards. Principle 4- Monitor CCP The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken Principle 5 - Establish Corrective Action Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process. This usually includes identification of the problems and the steps taken to assure that the problem will not occur again. Principle 6 - Verification Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. The HACCP team may identify activities such as auditing of CCP's, record review, instrument calibration and product testing as part of the verification activities. Principle 7 - Validation A key component of the HACCP plan is recording information that can be used to prove that the food was produced safely. The records also need to include information about the HACCP plan. Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions,


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Identification of Critical Control Points: Decision Tree


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FLOWCHART


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Hazard Analysis – Pre-Requisite Controls Hazard Control Summary Form

• Lack of linear workflow/separation of activities

• Lack of adequate space • Premises difficult to clean • Physical contamination of

food by loose parts of structure

• Premises design, construction and maintenance.

• Premises design takes into account the need for separation of activities and appropriate workflow

• All premises structure is checked on a day-to-day basis by management and staff within the business.

• Any remedial actions required to prevent physical contamination are taken.

• Internal inspections and defects reported

Maintenance Log

• Physical contamination of food by loose parts of equipment.

• Difficulty in adequate cleaning

and disinfection of equipment and utensils.

• Equipment – design, construction and maintenance.

• Only food-grade equipment used. • All equipment is checked on a day-to-day

basis by management and staff within the business.

• Any remedial actions required to prevent physical contamination are taken.

• Internal inspections are defects are reported.

Maintenance Log

• Bacterial or chemical contamination of food by unfit water.

• Potable water supply

• The mains water supply can be considered as potable.

Hot Water Temperature Records

• Inadequate cleaning and disinfection

• Adequate facilities provided for cleaning and disinfection of equipment, food and hands

• Dedicated sinks and basins installed. • Use of approved chemical suppliers • Use of disinfectants that meet BS1276

Cleaning Schedule

• Contamination of high-risk foods supplied to the restaurant

• Growth of pathogenic bacteria in high-risk foods supplied to the restaurant

• Approval of suppliers and monitoring of performance

• Suppliers to be members of an accreditation scheme: BRC, ISO 22000, SALSA, CMI

• Raw meat and raw fish purchased from Approved establishments only (UK or EU approval number)

• All high-risk suppliers without any accreditation must be approved by the supplier approval audit.

• All suppliers must complete Supplier Approval Questionnaire

• Raw materials/product specifications agreed with the supplier.

• All Suppliers, including packaging supplier must provide the raw material specifications for ALL products they supply

• Purchase and accept foods only from nominated and approved suppliers.

• If it is necessary to purchase ingredients occasionally ensure reputable companies are used.

• Specify all high-risk foods to be delivered under temperature control.

• Products to be packed in approved food safe packaging.

• Wherever possible raw ingredients should be washed and ready to use.

Supplier Approval Questionnaire Obtain and maintain the present copy on file of the Global Standard Certificate Obtain the product specs for all raw materials and products

FOOD SAFETY MANUAL & HACCP VERSION 3.0 Issue Date January 2021 40

Hazard Control Summary Form

• Growth of bacteria moulds and yeasts due to shelf-life of foods being exceeded.

• Deterioration of long shelf-life products

• Stock rotation • All high-risk foods that carry a ‘use-by’ from the supplier are sold prior to the expiry of the shelf-life.

• High-risk foods prepared on the premises with the shelf life longer than the same day, are provided with an internal coding system

• In-house made products have a shelf life of 3 days- date of preparation plus 2 days unless there is a shelf-life testing to proof otherwise

• Foods defrosted under refrigeration on the premises; day of defrost start plus 2, unless supported by micro testing

• Foods that have a shelf-life after opening specified by the supplier must be adhered to, unless the microbiological testing is completed to specify otherwise

• Foods that carry a Best Before date from the supplier (e.g., dry foods, frozen foods) are used prior to expiry of the shelf-life.

• Open ingredients must be labelled with the secondary shelf life according to the Secondary Shelf-Life Guides. These Guides must follow the manufacturer instructions and/or general industry standard guidelines.

• The shelf life of open product must always fall within the original shelf life. Under no circumstances the shelf life of open product (secondary shelf life|) can exceed the original use by or best before date(primary shelf life).

• The original labels from the product that has Use By Date must not be removed from the packaging The product that has Best Before could be decanted into a different container, but the original date must be transferred onto the label so that the traceability is not lost.

Shelf-Life Guides Internal labelling system

• Risk of cross-contamination of bacteria from raw foods on to high-risk, ready-to-eat foods during preparation and handling using equipment

• Separate equipment used

• 2 stage cleaning process

• Sanitizer or

Disinfectant meeting BS1276 standard

• Use of separate

containers

• Follow the cross-contamination control procedure

• Separate chopping boards for different types of food.

• Separate utensils for different types of food • Cleaning and disinfection of hand-contact

surfaces. for example, taps and basins, fridge door handles.

• Raw and RTE foods defrosted inside the separate containers

• All food contact surfaces clean in two stages: • Keep the cloths inside the sanitizer solution

during the day. Discard all clothes at the end of the day.

• Discard red cloths after each use. • Always use disposable glove and disposable

apron when touching raw meat and unwashed vegetables particularly root vegetables. On the end of the process remove the apron and gloves used

Utensils colour coding guide Cross Contamination Policy


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• Do not ‘top up’ or ‘refill’ food storage containers. Always put newly opened products into clean sanitised containers.

• Risk of contamination from bacteria on hands and uniform

• Hand washing regime in place and enforced

• Jewellery and watches prohibited excerpt the plain wedding band

• Adequate washing of hands between handling raw and cooked foods and at other times, as per personal hygiene policy.

• Jewellery policy in place. • Uniform policy in place

Personal Hygiene and Jewellery Policy



• Risk of contamination of bacteria from cloths

• Use of disposable colour coded cloths

• Storage of sponges and cloths in sanitizer

• Cloths, sponges and scourers discarded on the end of the trading day

• During the day, cloths, sponges and scourers kept inside the sanitizer solution

• Chefs linen cloths changed regularly during the day

• Red j-cloths discarded after each use • Spray sanitiser used for the second stage

of cleaning and disinfection process.

• Physical and/or bacterial contamination of uncovered food

• Protection of food during storage

• All foods are covered during storage. • Foods that have damaged packaging

(including dented cans) are rejected at delivery.

• Physical contamination of food by broken glass

• Control over glass • Glass eliminated or

minimised as far as possible in food handling areas

• A glass policy is in place and is enforced. Glass Policy

• Contamination of food by dirty structure and equipment.

• Effective, planned cleaning and disinfection

• A cleaning schedule is documented and implemented to ensure the highest possible standards of cleanliness within the operation.

Cleaning Schedule

• Inaccurate monitoring of food and water temperatures

• Calibration of monitoring equipment

• Critical monitoring equipment such as temperature probes are checked on a weekly basis for accuracy.

• Where deviations are identified then the piece of equipment in question is recalibrated by the supplier or it is replaced.

Digital Thermometer Calibration Records

• Inadequate removal of grease and dirt during cleaning regimes.

• Reduction in likelihood and effectiveness of hand washing due to low temperature of water at basin.

• Adequate temperature of hot water for washing

• Supply of hot water to wash hand basins and sinks to achieve at least 50ºC (CCP) (allowing for mixed water temperature of approximately 45ºC (CCP) at the wash hand basin).

• Dishwasher at rinse cycle temperature should reach minimum 82ºC (CCP)

• Hot water temperatures are checked and recorded weekly

• Corrective actions taken and recorded if the hot water temperature does not reach critical limits.

Hot Water Temperature Records



• Contamination of food arising from inadequate knowledge of food handling staff.

• Inadequate cooking/ reheating, and cleaning arising from inadequate knowledge of food handling staff.

• Training of food handlers and managers

• A food hygiene training policy is in place and records are kept of the training that has been carried out.

Policy on Food Hygiene and H&S training Food Safety course In house HACCP level 3 course

• Bacterial or physical contamination of food by-food handlers.

• Controls over personal hygiene standards

• A personal hygiene policy is in place and is enforced.

Personal Hygiene Policy

• Overloading of equipment can affect airflow and performance

• Correct use of chilled and frozen storage equipment

• Fridges and freezers are not overloaded. • Airflows are not blocked. • Regular defrosting of freezers. • Fridge and freezer break down procedure fully

implemented if needed

Equipment temperature Log Fridge and freezer break down procedure

• Deterioration of ambient food due to moisture or excessive temperatures

• Correct storage of dried foods

• Dry stores kept clean, dry and well ventilated. • Dry stores kept cool. • Use of stock before expiry of ‘Best Before’

dates.

Cleaning Schedule FIFO checks

• Contamination of food by pests

• Pest control arrangements in place

• Pest control contract and follow up of recommendations

• Training of staff regarding pests • Premises kept clean with food covered

Pest Control Record Book

• Attraction of pests to poorly managed refuse.

• Effective waste management

• All waste and refuse in the kitchen is stored in liners and transferred to the trash storage area when full.

• Stored refuse is placed in a designated area, away from the food preparation areas and is covered to prevent the attraction of pests and generation of odours.

• Regular collections are made to remove the refuse.

Cleaning Schedule Waste removal Agreement



• Chemical contamination • Control over chemicals

• Only approved chemicals are stored and used on the premises

• Chemicals (mainly cleaning chemicals) are stored away from food.

• Chemicals are stored in a chemical cupboard • Chemicals covered during storage. • Food containers not used for chemicals and

chemical containers are labelled to indicate contents.

• Sprays are used on to the cloth first, if open foods are in the area. Do not spray sanitiser near open food.

• Disinfectants meet BS1276 for 30 seconds – Suma D10

MSDS Sheets

• Potential for customers who may suffer anaphylactic shock or other allergy-related symptoms

• Legal non-compliance

• Control over food allergens/intolerance

• Allergen information provision on 14 allergens as per The Food Information Regulation 2013

• Analysis of menu to identify potential allergens

• Separation of preparation areas/utensils for halal/ vegetarians if appropriate.

• Training of staff in correct procedure to follow regarding enquiries

• Emergency procedure in place.

Allergen Information List (e-copy and hard copy)

• Products allowed out of refrigeration and increase in temperature of product above +8°C.

• Products not transferred in sealed container and introduction of foreign bodies and contamination possible.

• Once delivered to or collected from other TURTLE BAY premises the product is not returned to refrigeration.

• Product not chilled prior to transfer.

• Control over Stock Transfer

• Products not to be transferred to premises further than a 30-minute walk

• This will help to reduce the temperature increase within the product.

• Product to be transferred in suitable packaging to ensure insulation and protection from contaminates and foreign bodies.

• Company policy to state that all transferred products must be returned to refrigeration upon transfer completion.

• Food products must come from refrigeration prior to stock transfer to ensure stability of temperature

• Product transfers to be kept to a minimum. • If the product is transferred by the

temperature-controlled van, the temperature of the van must be maximum 5 ºC (CCP) for refrigerated product and maximum

• - 18 ºC (CCP) for frozen Temperature print from the van must be provided upon the delivery

Delivery Temperature Records Temperature print from the delivery van


CCP identified by CCP decision Tree and Marked in RED

Step Hazards Controls Monitoring

Critical limit Corrective actions Form Procedure Frequency

Purchase Contamination with food poisoning bacteria, physical or chemical contaminants, Allergens

High-risk foods purchased from approved supplier Specifications for conditions of delivery Purchase pre-washed vegetables whenever possible Provision of the full product specification by the supplier Supplier audits when appropriate

Supplier approval programme followed Assessment of returned food safety information Selecting ready to eat fruit and vegetables Check the product specifications Use of Global Stanford Certifications or audit conducted by Turtle Bay Technical Consultant Raw meat and raw fish is purchased from approved premises only, listed on FSA list of approved premises

All suppliers Review every 3 years Every Supplier Whenever possible Every time and every product When supplier performance is not to the standards and post recall Every supplier of raw meat and raw fish

Supplier failed the approval process Supplier must supply satisfactory documentation No deviation from specifications No deviation from specifications Supplier failed the audit Supplier failed to provide the approval number

Change supplier if necessary Obtain the satisfactory documentations from the supplier Reject and return food Reject and return food Re-Audit or Change the supplier Obtain the approval number or change the supplier

Supplier Approval Questionnaire Sensitivity guides Minimum Shelf life on delivery Raw Material Specifications & Product Label Raw Material Specifications Global Standard Certifications: BRC, ISO, CMI, SALSA etc UK or EU approval number

TURTLE BAY FOOD SAFETY MANUAL VERSION 4.0 Issue Date –May 2021

46



Receipt Growth of food poisoning bacteria Spoilage

High-risk foods delivered chilled or frozen Correct product received Correct Labelling of the received food Received food did not pass its durability date and has a sufficient shelf-life on delivery as agreed with the supplier Organoleptic inspection for quality and signs of spoilage

Record delivery temperature Visual checks Check the date coding on each product Organoleptic inspection

Probe one chilled and one frozen product from each delivery Each product delivered Each product delivered Each product delivered

Chilled food: at or below 8ºC

(CCP)

Frozen food: frozen hard and below -12ºC (CCP)

Unlabelled product Incorrect product Out of date food Food with insufficient shelf-life Poor quality Presence of signs of spoilage

Reject the delivery & Inform supplier and the Operations Manager Reject the delivery & Inform supplier and the Operations Manager Reject the delivery & Inform supplier and the Operations Manager Reject the delivery & Inform supplier and the Operations Manager

Supplier Delivery Temperature record Product specifications for incoming foods Supplier performance Log

Physical, chemical, alleges contamination

Food covered and protected Visual checks for the damage, pest damage, chemical and allergen contamination etc. |Check the labels to ensure the correct product is received

Observation Visual checks

Each delivery Each delivery

Absence of contamination Packaging intact Incorrect product received

Reject the delivery & Inform supplier and the Operations Manager Reject the incorrect product


47



Chilled

Storage Growth of food poisoning bacteria and spoilage of food Physical, chemical and allergens contamination

Stored in fridge at temperatures that slow bacterial growth Stock rotation and foods used within shelf-life Raw food and unwashed vegetables stored separately or underneath the RTE foods Fridge kept clean and in good state of repair Ready to eat foods stored above the raw foods Product kept covered Fridge kept clean and in good state of repair Chemicals kept away from the food Food covered, allergens stored in designated area and below non-allergen foods Allergen control procedure followed

Record fridge temperatures Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks

2 times per day Throughout the day Throughout the day Each day Throughout the day Throughout the day Daily Throughout the day Throughout the day

At or below 5ºC (CCP)

air temperature Food temperature below 8ºC (CCP) Discard any product that has passed its durability date Contaminated food Contaminated food Food contaminated with allergens

Fridge adjusted Food moved to another fridge Discard any food >8ºC for longer than 4 hours Discard out of date food Discard contaminated product Discard contaminated product Discard contaminated food

Temperature Log FIFO & Labelling Waste Log Waste Log Waste Log Allergen control procedure Waste Log


48



Frozen

storage

Growth of bacteria Food quality affected by freeze burn Physical chemical and allergen contamination

Stored in freezer at temperatures that inhibit bacterial growth Cover the food to prevent freeze burns Eliminate and avoid physical and chemical contamination Food covered, allergens stored in designated area and below non-allergen foods Allergen control procedure followed

Monitoring Freezer temperature Covering frozen product Visual Check Visual checks

2 times per day Every Time Every time before using produces Throughout the day

Frozen hard, air temp at or below –18ºC (CCP)

Maximum food temperature –12ºC (CCP)

Product with ice crystals and freeze burn present Absence of contamination Food contaminated with allergens

Temperature adjusted If the temperature of the food is less than –12ºC move the food to another freezer If the temperature of the food is between –12ºC and +8ºC the food will be treated as defrosted and had to be used within 2 days and kept inside the fridge until used. |If the temperature of the food is above +8ºC the food must be either immediately cooked or destroyed Food with the signs of being defrosted and refrozen to be discarded Discard contaminated product

Temperature Log Freezer break down procedure Waste Log Waste Log |Waste Log Allergen Control Procedure


49



Dry goods

storage

Contamination by spoilage bacteria, chemicals, pests and physical contaminants Physical, chemical and allergen contamination

Food covered during storage Food stored 6” off the ground Food Stored away from chemicals Food stored 6” off the ground Food Kept Covered Operations Kept Clean and Pest Free Food covered, allergens stored in designated area and below non-allergen foods Allergen control procedure followed

Visual checks Organoleptic inspection Visual checks

Throughout the day Throughout the day Throughout the day

Absence of contamination Absence of contamination Food contaminated with allergens

Discard contaminated or infested food Discard contaminated or infested food Discard contaminated food

Waste Log Waste Log Allergen control procedure Waste Log


50



Effective

preparation

and wash of

fruit/

vegetables

Presence of insects contamination of raw ingredients in the finished food, ready for consumption e.g. insects, stones Presence of soil and E. coli in vegetables Allergens

Purchasing pre-washed vegetables whenever possible Washing of fruit and vegetables before use Preparation of root vegetables Allergen contamination by celery and celeriac

Checking and verifying raw ingredient specifications or label Wash fruit and vegetables thoroughly ensuring that all physical dirt and debris are removed Peel the root vegetables wherever possible and chop off the ends. Rinse vegetables post peeling if the vegetables are going to be used for RTE foods Celery and celeriac must be purchased pre-washed

Every Time before the ingredients are used Daily Every time when the fruit and vegetables are washed Every time Visual checks that product is pre-washed

Presence of insects, dirt debris Presence of insects, dirt debris post washing Presence of soil Celery is not pre-washed

Always purchase vegetables and fruit from the approved supplier If the physical debris is present continue washing until removed Discard any product if correct procedure was not followed Do not use the product and return it to the supplier

Product specifications from the supplier Final Product Specifications Product specifications and product label for celery and celeriac


51



Freezing

Product Growth of bacteria Food quality affected by freeze burn Physical, chemical and allergen contamination

In house made product can be frozen for 3 months Bought ingredients and product can only be frozen with a written authorisation from the supplier. Raw meat can be frozen if delivered chilled and not previously frozen The authorisation must state the shelf life for the frozen product and the shelf life when the product is defrosted Defrosted food cannot be refrozen Cover the food to prevent freeze burns Eliminate and avoid physical and chemical contamination Follow Allergen control procedure

Freezer temperature should be -18ºC Product should be labelled prior to freezing with the frozen shelf-life date Ensure food is suitable for freezing as per manufacturer instructions Visual checks Covering frozen product Visual Check Visual checks

Check freezer temperature 2 times per day Every Product Every Product Every Product Every product Every product Every product

Freezer temperature should be-18ºC

(CCP)

Product that exceeded its shelf life. Product which deteriorates in quality Food not suitable for freeing or frozen previously in-house Product frozen without authorisation Food frozen twice Freeze burns visible Contaminated food Food contaminated with allergens

Adjust the freezer temperature Discard any high-risk product where the temperature is higher than -18ºC Or move it to the refrigerator and use it within 2 days Discard poor quality food Discard the food Discard food that was frozen twice Discard food that shows signs of freeze burn Discard contaminated food Discard contaminated food

Temperature Log Product specification Sensitivity Guides Waste Log Foreign Body Policy Allegan Control Procedure Waste Log


52



Defrosting Growth of food poisoning bacteria in high-risk foods

Defrosting of food under temperature-controlled conditions (i.e., in the fridge) Label product with the designated shelf life, as per your sensitivity guide, prior to placing it for defrost RTE and raw foods must be defrosted inside separate containers

Temperatures checks of chilled storage Correct Product labelling Separate containers used

2 times per day Every Product Every time

Defrosted at or below 8ºC (CCP) Defrosted food could be kept for the maximum period as stated in the sensitivity guide Contaminated RTE foods

Fridge adjusted Food moved to another fridge Discard any food >8ºC for longer than 4 hours Discard any defrosted food not used with the designated shelf-life as per your sensitivity guide Discard any RTE foods defrosted inside the same container as raw foods.

Temperature Log Waste Log Foreign body control procedure COSHH & MSDS Cleaning schedules Allergens control procedure

Physical, chemical and allergen contaminants

Ensure that the packaging is intact, or the containers are covered Visual checks for presence of foreign body i.e. stones, bones etc. Food with allergens placed inside the separate container and below non-allergen foods Allergen control procedure followed

Visual checks Visual checks Visual checks

Each product Each product Every product

Contaminated food Presence of foreign bodies Food contaminated with allergens

Discard contaminated foods Discard contaminated foods Discard contaminated food


53



Preparation

Ingredients

Marinating

Slicing

Dicing

Mixing

Blending

Assembly

Cross-contamination Microbiological, physical, chemical, allergens Physical contamination Chemical contamination Allergens

Meat is in date and does not show any signs of quality deterioration Meat packaging intact prior to opening Equipment, utensils, containers kept clean/ disinfected and in good repair Preparation room structure in good repair Pest control in place Only approved chemicals used Safe storage of chemicals Staff trained on COSHH Follow the recipe cards Follow allergen control procedure and steps of service

FIFO Visual and olfactory inspection of ingredients Cover open food whenever possible Effective cleaning and disinfection Visual Checks Pest Control Ensure that chemicals are not stored near the food Ensure that chemicals are not sprayed over the open food Visual checks

Every day Every time Every day Every time Every time Throughout the day Each product

Spoiled meat/ Food passed its use by date Dirty containers/ utensils/ equipment Damaged Structure Contaminated food Contaminated food Contaminated food Contaminated food

Discard spoiled meat Discard food that passed its use by date Re-wash and disinfect utensils/ containers/ equipment prior to use Repair or replace damaged structure Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food

Waste Log Cross Contamination policy Cross contamination& foreign body policy Waste log Allergens Control Procedure


54



Preparation

of

Raw meat

and fish

Cross contamination from raw meat/ fish Raw product has only come into contact with the same product group (no cross contamination) Equipment used for cooked food used during prep of raw meat Contamination with food spoilage microorganisms Allergens

Raw food is prepared/ marinated in a separate room or in a temporary designated area only Designated equipment and utensils used when handling raw foods Plastic apron worn when handling raw food Raw food storage Raw product shows no sign of deterioration Allergens segregated and the risk of cross-contamination minimized Staff training on Allergens and steps of service Allergen Information Sheet Available

Separate raw food prep area or temporary area for prep of raw food is provided Designated raw and cooked foods equipment and utensils in use Store raw food separately from RTE food, always at the bottom shelf Visual check for sign of deterioration Check for the signs of cross-contamination Ensure that the Allergen Information is available and updated Staff trained adequately

Every time when raw food is prepared Every time Every time Every time Every time Throughout the day Before commencing work with allergens unsupervised

Meat prepared in incorrect area Incorrect Equipment used Meat Stored incorrectly Spoiled food Food that shows deterioration in quality Contaminate food

Discard all contaminated foods. Clean and disinfect the area. Discard all contaminated foods. Clean and disinfect equipment and utensils Discard any contaminated product Discard the spooled food and food of inferior quality Discard contaminated food |Locate the allergen sheet Retrain the staff

Waste Sheet Cross-contamination Procedure Waste Sheet Cross-contamination Procedure Waste Sheet Cross-contamination Procedure Waste sheet Allergen Information sheet Recipe cards Staff training records


55



Cooking

Oven cooking

Boiling

Frying

Deep fat

frying

Grilling

Survival of food poisoning bacteria, spores and toxins

Batch cooking

Thorough cooking to specified temperature for set length of time as per recipe cards

Food cooked/

grilled/ fried for

direct service

Thorough cooking to specified temperature for set length of time as per the how to card. Beef steak and lamb cuts must be sizzled, and heat sealed as per the how to card. Cooking of rice

Thorough cooking to specified temperature for set length of time as per the how to card.

Probing of each batch of cooked/re-heated food core temperature Probing of each product core temperature for 10 products per day. This must include all meats, fish, crustaceans cooked from raw Core temperature check for each type of fried product (first cooked product of the day) Visual checks Core temperature check for each batch of rice Record the core temperature

Each batch Each product type once per day (First cook) Each product Each batch

75ºC for 30 seconds. (CCP)

75ºC for 30 seconds. (CCP) Meat not sealed from outside, colour has not changed Core temperature of 75ºC for 30 seconds.

(CCP)

Cooking until specified temperature of 75oC is achieved if not adjust the setting Cooking until specified temperature of 75oC is achieved if not adjust the setting Continue cooking until the colour changes Cooking until specified temperature of 75ºC is achieved if not adjust the setting

Cooking and re-heating Temperature Log Recipe cards Waste log


56



Cooking

Re-Heating

Oven cooking

Boiling

Frying

Deep fat

frying

Grilling

Physical and chemical contamination Allergens

Keep food covered Ensure that equipment is clean and in god state of repair Follow personal hygiene and uniform policy Follow foreign body control procedure Ensure that only approved chemicals are used Follow COSHH Store chemicals away from the food Chemical clearly labelled and used as per manufacturer’s instructions Follow the recipes to avoid allergen cross contamination Correct storage of allergens Follow Allergen control procedure and steps of service

Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks Visual checks

Every time Before use Every time Every time Every time Every time Every time Every time Every time Every time

Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food Contaminated food

Discard contaminated food

Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food Discard contaminated food

Foreign body control procedure CISHH MSDS Allergens control procedure


57



Cooking

Frying of

French fries,

sweet potato

fries

Migration of acrylamides Fryer temperature set at 170ºC Fryers pe-heated before use Only frozen fries and potatoes fries from the approved suppliers is used Follow the supplier instructions about the time temperature combination for frying Cooking instructions and the colour grading chart with the clear picture of the targeted prepared product colours are on display near frying station Cook food until golden colour, do not overcook When cooking smaller quantities reduce cooking time Do not overfill cooking basket

Daily check of the fryers temperature before cooking Cook from frozen Cooking instructions are on display Timers are in use Targeted prepared product colours chart is present near frying station Staff trained adequately Timers are in use Frying baskets are no more than hf full

Start of each day Every time Daily Visual checks Every time Daily Visual checks Every batch inspected for colour Every time Every time Every time

Fryer hot oil temperature set on 170ºC unless otherwise specified by the supplier Fries are fully defrosted Absence of clear instructions Timers not in use Absence of colour chart Undercooked and overcooked product Basket overfilled

Tr-set the fryer temperature Let cooking oil heat up or cool down before the first product of the day is fried Discard defrosted fries Put the instructions on display near the fryer Install the timer Put the colour chart on display near the fryer Continue to cook the product until golden color is achieved Discard overcooked fries Reduce the quantity of fries inside the basket until less than ½ full

Supplier product specifications Cooling instructions Cooking colour chart


58



Re-Heating

Oven cooking

Boiling

Frying

Deep fat

frying

Grilling

Survival of food poisoning bacteria, spores and toxins Physical and chemical contamination Allergens

Thorough batch

re-heating to specified temperature for set length of time as per the how to card. Hot Food can only be re-heated once to 75ºC Keep the food covered Store chemicals away from the food Follow the recipes to avoid allergen cross contamination Correct storage of allergens Follow allergens control procedure

Probing of product core temperature for every batch Record the core temperature Visual checks Visual checks Visual checks Visual checks

Each batch Each batch Throughout the day Throughout the day Throughout the day Every time, every product

Core temperature of 75ºC for 30 seconds. (CCP)

Absence of contamination Absence of contamination Absence of contamination by allergens

Re-heating until specified temperature of 75ºC is achieved if not adjust the setting Contaminated food discarded Contaminated food discarded Contaminated food discarded

Daily re-heating temperature log Waste Sheet Waste Log Foreign body control procedure COSHH & MSDS Waste log Allergens Control Procedure


59



Hot Holding

of Food

inside Hot

Cabinets/

Bain-Maries

Growth of food poisoning bacteria Physical and chemical contamination Allergens

Hot holding of food inside the hot cabinet/ bain-marie Ensure hot holding guidelines are followed Keep the product covered Eliminate / minimise foreign body contamination risk Keep chemicals inside the lidded containers and away from food Follow COSHH Allergen control Procedure implemented Food kept covered Allergens stored inside lidded containers and labelled

Food inside the hot cabinet to be checked every 2-hours (Rice, meat) Hot food held outside hot holding cabinet, must be kept for the maximum period of 2 -hours Keep the product inside the hot cabinet/ drawers Visual check Visual check Visual check Visual check Visual check

Every product in the hot holding equipment Visual inspection (timer set or time label in use) Throughout the day Throughout the day Every time All food items Every product Every time

Food temperature minimum 63ºC CCP

Food kept for longer than 2 hours CCP Absence of contamination Absence of contamination Absence of contamination Food contaminated with allergens

Food cooked in-house can be re-heated once to 75ºC Discard any hot food below 63ºC at 2-hour check if the food cannot be re-heated Discard any product that is contaminated Discard contaminated food Discard contaminated food Discard contaminated food

Hot Holding Temperature Log Wastage log Wastage log Waste Log Foreign body control procedure COSHH & MSDS Waste log Allergens Control Procedure


60



Hot Holding

of Rice

Growth of food poisoning bacteria Contamination of high-risk foods by foreign bodies, food debris etc. Chemical contamination Allergens

Rice must be hot held at temperature over 63C If the food is held below 63ºC, it could be held for the maximum period of 2 hours. Follow the foreign body and chemical contamination control procedure Ensure that hot holding equipment is clean and in good repair Keep rice covered Keep chemicals inside the lidded containers and away from food Follow COSHH Rice kept covered, Allergen control procedure followed

Hot holding temperature checked and recorded every 2 hours (2hours rule) Visual checks Visual Start-up check Visual checks Visual checks Visual checks Visual checks

Each batch of rice Daily Every day During the day During the day Every time Every time, every product

At or above 63ºC

(CCP) Below 63ºC For maximum of 2 hours (CCP)

Absence of contamination Absence of contamination Absence of contamination Absence of contamination Absence of contamination Rice contaminated with allergens

Freshly cooked food can be re-heated once to 75 ºC then held to over 63 ºC Already re-heated food must be discarded Discard any product that is contaminated Discard contaminated rice Discard contaminated rice Discard contaminated rice Discard contaminated rice

Hot holding temperature records Waste Log Foreign body control procedure Waste log COSHH & MSDS Waste log Allergens Control Procedure


61



Chilling

Process

Presence of physical contaminants in food Presence of spores that survive the cooking Post cooking contamination with vegetative bacteria

Food must be covered Food must be chilled within 120 minutes to below 20ºC or to 8ºC within 90 minutes if blast chiller is in use Use shallow containers and spread the food into thin layers to speed up the chilling process Use of ice baths Use of cooling fans Ensure there is a sufficient cold air flow to cool down the product. Do not store the containers on top of each other. Do not inhibit the air flow

Visual checks that food is fully covered Probing of food

Every Batch Every batch

Cooked -chilled food must refrigerated, to

20 ºC (or less) within 120 minutes (CCP)

or to 8ºC within 90 minutes if blast chiller is in use (CCP)

Cooked-chilled food which does not reach 20ºC within 120 minutes or 8ºC within 90 minutes (blast chiller) food must be discarded

Chilling Temperature Records


62



Chilling

Process

Foreign Body contamination from utensils, equipment etc Contamination from pests Contamination from food handler i.e. hair Chemical contamination Allergens

Ensure equipment and utensils are clean and in good state of repair Hair covered; personal hygiene policy followed Pest control arrangements in place Use only designated chemicals Keep chemicals safely stored, away from open food Allergen control procedure followed

Visual checks Implementation of the COSHH and Technical sheets for chemicals Organoleptic checks (visual and smell) Visual checks

Every product Daily Every product

Food contaminated with foreign body Food contaminated with chemicals Food contaminated by allergens

Discard contaminated food If the food might be chemically contaminated, discard the food Discard contaminated food

Chilling Temperature Log Technical and MSD Sheets Allergen Control Procedure Waste Log


63



Chilled

Display&

Serving Units

Food poisoning bacteria multiplying in high-risk foods Food starting to decompose, deteriorate or “go-off” Ineffective refrigeration causing high food temperatures or equipment breakdown Contamination of high-risk foods by foreign bodies, food debris etc. Chemical contamination Allergens Cross-contamination

Hold all high-risk chilled foods below 8°C Monitor the operating temperature of the chill display units 2 times per day Eliminate / minimise foreign body contamination risk Use only designated chemicals Keep chemicals safely stored, away from open food Keep allergens inside the designated lidded containers Follow allergen control procedure

Temperature of server fridges checked and recorded 2 times per day Any high-risk product over + 8°C must be discarded and recorded onto the relevant waste sheet Temperatures checked of chilled storage Visual checks Visual checks Visual checks

2 times per day 2 times per day Throughout the day Throughout the day Every time and every product

Chilled food temperature below 8ºC (CCP) Chilled display temperature below (CCP)

Foreign body Presence Contaminated food Contaminated product Spillage of allergen

Discard any high-risk food kept over 8ºC for longer than 4 hours or quickly refrigerate the product to below 8ºC and keep it refrigerated until sold Adjust the cold display temperature Reduce the cold display load if overloaded Discard any food that has foreign body presence Discard contaminated food Discard the product Thoroughly clean the area

Chilling temperature records Ambient Time Log Waste Log Equipment temperature Sheet Waste log COSHH & MSDS Allergen policy Recipe cards Training records


64



Ambient

Display/

Storage of

High-Risk

Food for

Service

Food poisoning bacteria multiplying in high-risk foods Food starting to decompose, deteriorate or “go-off” Prosecution risks from inadequate temperature –time controls Contamination of high-risk foods by foreign bodies, food debris etc. Chemical contamination Allergens

High-Risk products can only be kept on room temperature for the maximum period of 4 hours Eliminate / minimise foreign body contamination risk Use only designated chemicals Keep chemicals safely stored, away from open food Allergen control procedure followed

High-Risk Ingredients kept for service for maximum time of 4 hours Time label on each high-risk product displayed at ambient Visual Checks Visual checks Visual checks

Every Product Every high-risk product Daily Throughout the day Every time

4-hours over 8ºC (CCP) Absence of contamination Absence of contamination Food contaminated with allergens

Discard any food kept over 8ºC for longer then 4 hours Discard contaminated product Discard contaminated food Discard contaminated food

Waste Log Waste Log Cleaning schedule Foreign body control procedure COSHH & MSDS Allergen Control Procedure Waste Log


65



Ice Cream Food poisoning bacteria multiplying in high-risk foods. Food starting to decompose, deteriorate or “go-off.” Ineffective refrigeration causing high food temperatures or equipment breakdown Contamination of high-risk foods by foreign bodies, food debris etc. Chemical contamination Allergens

Ice cream must be Stored below -18ºC Keep the working area clean If ice cream serving display temperature must be maximum 0ºC (ice cream must not be melted) Always use the fresh clean serving container and clean scoop Use only designated chemicals Keep chemicals safely stored, away from open food Always use the clean serving scoop Follow Allergen Control Procedure Follow the recipe

Temperatures checked of frozen storage Cross -contamination Controls Visual checks Cross -contamination Controls Clean as you go Visual checks Visual checks Visual checks Visual checks

2 times per day Every time Every time Every time Throughout the day Throughout the day Every time Every time Every time

Ice cream must be stored below -18ºC (CCP). Contaminated food Ice cream melted Contaminated food

Discard the food that is over -18 ºC or shows the signs of thawing such as presence of ice crystals. Do not serve melted ice cream Discard the food If error occurs, kitchen assistant will replace the product and use the clean scoops Discard contaminated food Discard contaminated food If error occurs, kitchen assistant will replace the product and use the clean scoops Discard contaminated food

Equipment Temperature Record Ice cream recipe cards Foreign body control policy COSHH, MSDS, Cleaning schedules Allergen Control Procedure


66



Delivery to

Customer by

3rd Party

Companies

Contamination by food poisoning bacteria Bacterial multiplication due to long delivery times Physical/ bacterial contamination by delivery driver Physical contamination by foreign bodies and pests

Ensure that chilled products are taken out of the fridge just before the preparation and dispatch Ensure that cooked food is cooked/ reheated or served at correct temperature Delivery times between the product leaving restaurants and arriving with the customer is as soon as possible Ensure all food for delivery is well packed and sealed with tamperproof tape Premises pest free Pest control contract in place

Monitoring temperature of the fridges/ freezers Monitoring temperature of cooked/ reheated food and food kept on hot holding Delivery times as per agreement with third parties Visual checks of the packaging. Making sure that tamperproof tape was applied to the packaging Visual checks Pest control visits

2 times per day Cooked/reheated food is checked for temperature 2 times per day Reheated food is either time or temperature controlled.

Each delivery Each product prepared/ packed for delivery Daily As per contract

Air temperature of the refrigerator 5oC CCP

Cooking/reheating- 75oC CCP apart from beef/ lamb steaks which must be sealed properly from outside Reheated food kept inside hot holding equipment at temperature over 63oC CCP or less than 2 hours. Each delivery completed as soon as possible within maximum time of 2 hours from leaving the premises (CCP) Food not sealed/ packed properly. Tamperproof tape not applied Contaminated food

If food is > 5oC move to another working refrigerator If the food is > 8oCdiscard If the food did not reach 75oC, continue to cook/ reheat. If the temperature of the food, on 2 hours checks drops below 63C, discard the product. Food not delivered within 2 hours. Cancel the contract/ change 3rd party delivery company Repack the food using the tamper proof tape Discard contaminated food. Clean and disinfect area. Notify pest controller

Equipment temperature monitoring sheet Cooking/ reheating temperature monitoring sheet Hot holding monitoring sheet Third party delivery agreement Pest control policy Contract with pest control company Pest control policy Foreign body policy


67



Delivery to

Customer by

3rd Party

Companies

Bacterial/Physical contamination by poor personal hygiene and dirty/ incorrect uniform Chemical contamination Allergens

Ensure all personal hygiene is implemented. Correct uniform and safety equipment must be worn at all times. Chemicals used and stored correctly Allergen policy enforced Product labelled with allergy information when appropriate

Visual checks Visual checks Visual checks Visual checks

Daily Daily Every time Every product

Food contaminated by dirty uniform, by poor personal hygiene and by jewellery Food contaminated by chemicals Food contaminated by allergens Food incorrectly or insufficiently labelled

Retrain staff on personal hygiene and uniform policy. Discard contaminated food Discard contaminated food with chemicals. Discard contaminated food with allergens Discard the food Inform the customer immediately if the food has left for the delivery

Foreign body policy MSDS & COSHH

Allergen control procedure

food safety and haccp manual

Documents