Great at food safety

Keep using these activity cards and become great at food safety!

Version 2 - 08/11

• RefertoSodexo’sSafetyManagementSystemon

SodexoNetUKorezeinfo(Ireland)

The final check...HascompliancewiththelawbeenachievedbyfollowingtheHACCPplan?Haseachstageoftheproductionprocessbeenassessedforpotentialhazards?Havestrictpersonalhygienestandardsbeendelivered?

Food safety

What’s next?ReviewtheHACCPplansfor

yoursite.

FOOD SAFETY

Fs01

Hazard Analysis Critical Control Point (HACCP)Complying with the law in relation to food safety, following the principles of HACCP.

Before you start• Visuallyinspectyourworkareaandreviewthe

task–arethereanyhazardstobeaddressed?

• Checkequipmentlistandprepare

Equipment list:• appropriateflowdiagram• appropriateHACCPplan• calibratedtemperatureprobe• sanitisingprobewipes• appropriatetemperaturerecordsheets• colourcodedchoppingboardsandutensils

QuestionyourteammemberabouttheelementsofHACCPprocedures.Aretheyabletodemonstrateanadequatelevelofunderstanding?Haveyouidentifiedallofthestepsinfoodproductionwithinyourcateringoperation?

Manager’s check...

The following activity cards may be helpful to you:Timeandtemperaturecontrol,personalhygiene(foodsafety).

Poorhygienestandardsareagainstthelawi

npremiseswherefoodiscommercially

produced.Itisillegaltoservefoodthatisun

fitforhumanconsumptionandthatmay

causeillnesstothegeneralpublic.Everyone

involvedincateringandfoodproduction

hasaresponsibilityforproducingfoodthati

ssafetoeat,fortheirownsafetyand

thesafetyofothers.Poorhygienestandards

cancauseseriousillnesssuchasfood

poisoning,thatcan,inseriouscases,leadto

fatalities.Poorstandardscanalso

leadtocustomercomplaintsandlossofbusiness.Sodexooperate

safoodsafety

managementsystemknownasHazardAnalysisCriticalControlP

oint(HACCP).

Allfoodbusinessesusethissystemtoensurethatfoodis

safetoeat.

Food Safety Management

TheFoodSafetyManagementSystemlocatedintheSafetyM

anagementSystemon

SodexoNetUKassistsintheidentificationof

anypotentialfoodhazardsateachstage

offoodproduction.

HACCPisamethodofpreventingfoodsafetyproblemsfromarising.Itisa

requirementoffoodsafetylawintheUKandIreland

andprovidesalogicaland

systematicapproachtopreventingfoodpoisoning.T

hesystemallowsforeachstage

offoodproductiontobecheckedforpotentia

lhazards,identifyingwhichstepsare

criticaltofoodsafetyandthecontrolmeasuresneededtobe

putintoplace.Itis

importanttoensureallcontrolmeasuresarerecorded

.

What is food contamination?

Foodcontaminationisthepresenceinfoodofanyharmfulorobjectionablesu

bstance

orobject;thisisknownasafoodhazard.

Therearethreetypesofhazard:

• bacterial–e.g.salmonella

• physical–e.g.glassinafoodproduct

• chemical–e.g.acleaningmaterialinafoodprodu

ct

How to control contamination

• Checkalldeliveriesbycheckingtemperatures,checkingfo

rdamagetopackaging,

checkingdatecodesandappearance.

• Storefoodasquicklyaspossibleafterdelive

ry.

• Checkfoodforphysicalcontaminationsuchasnuts,b

olts,bitsofmetal,insects

andpestdroppings.

Practice • Keepallchemicalsstoredawayfromfood.

• Washandsanitisefruitandvegetables.

• Monitorfoodtemperaturesusingacalibratedprobethermometer.

• Followstrictpersonalhygienerulesatalltimes.

• Documentalltemperaturecontrolsatallstages.

Steps for controlling the hazards

Stage

Purchase ingredients

Deliveryofgoods

Storegoods: chilled,dryandfrozen

Preparation

Cooking

Cooling

Reheating

Hotholding

Service

Hazard

Foodalreadycontaminated withbacteria

Multiplicationofbacteriafromincorrecttemperatures

Multiplicationofbacteriafromincorrectstorage,cross

contamination

Multiplicationofbacteria,crosscontamination

Survivalofbacteriaduetoinsufficientcooking

Multiplicationofbacteriaduetopoortimeandtemperature

control

Foodshavenotreachedcorrecttemperatureallowing

bacterialmultiplication

Multiplicationofbacterial/holdingtemperaturenothigh

enough

Contaminationfromuncleanhands,worksurfaces,and

utensils

Control

Onlybuyfromnominatedsuppliers

Rejectgoodsattheincorrecttemperatures,damaged

packaging,outofdateandstoreassoonaspossible

Storeatcorrecttemperatures5°Cforchilled-18°Cfor

frozen.Followcorrectstorageprocedures

Limittimeoutoftemperaturecontrol.Useofcolourcodedequipment,goodhygiene

practices

Cooktocoretemperature 75°Cfor30seconds

Ensurefoodsareblastchilledorcooledto5°Cwithin90mins

Reheatrapidlyto 82°Ccoretemperature

Keephotholdingtemperatureat63°Corabove

Goodhygienepractices. Followsanitisingprocedures

Poorhygienestandardsareagainstthelawi

npremiseswherefoodiscommercially

produced.Itisillegaltoservefoodthatisun

fitforhumanconsumptionandthatmay

causeillnesstothegeneralpublic.Everyone

involvedincateringandfoodproduction

hasaresponsibilityforproducingfoodthati

ssafetoeat,fortheirownsafetyand

thesafetyofothers.Poorhygienestandards

cancauseseriousillnesssuchasfood

poisoning,thatcan,inseriouscases,leadto

fatalities.Poorstandardscanalso

leadtocustomercomplaintsandlossofbusiness.Sodexooperate

safoodsafety

managementsystemknownasHazardAnalysisCriticalControlP

oint(HACCP).

Allfoodbusinessesusethissystemtoensurethatfoodis

safetoeat.

Food Safety Management

TheFoodSafetyManagementSystemlocatedintheSafetyM

anagementSystemon

SodexoNetUKassistsintheidentificationof

anypotentialfoodhazardsateachstage

offoodproduction.

HACCPisamethodofpreventingfoodsafetyproblemsfromarising.Itisa

requirementoffoodsafetylawintheUKandIreland

andprovidesalogicaland

systematicapproachtopreventingfoodpoisoning.T

hesystemallowsforeachstage

offoodproductiontobecheckedforpotentia

lhazards,identifyingwhichstepsare

criticaltofoodsafetyandthecontrolmeasuresneededtobe

putintoplace.Itis

importanttoensureallcontrolmeasuresarerecorded

.

What is food contamination?

Foodcontaminationisthepresenceinfoodofanyharmfulorobjectionablesu

bstance

orobject;thisisknownasafoodhazard.

Therearethreetypesofhazard:

• bacterial–e.g.salmonella

• physical–e.g.glassinafoodproduct

• chemical–e.g.acleaningmaterialinafoodprodu

ct

How to control contamination

• Checkalldeliveriesbycheckingtemperatures,checkingfo

rdamagetopackaging,

checkingdatecodesandappearance.

• Storefoodasquicklyaspossibleafterdelive

ry.

• Checkfoodforphysicalcontaminationsuchasnuts,b

olts,bitsofmetal,insects

andpestdroppings.

Practice • Keepallchemicalsstoredawayfromfood.

• Washandsanitisefruitandvegetables.

• Monitorfoodtemperaturesusingacalibratedprobethermometer.

• Followstrictpersonalhygienerulesatalltimes.

• Documentalltemperaturecontrolsatallstages.

Steps for controlling the hazards

Stage

Purchase ingredients

Deliveryofgoods

Storegoods: chilled,dryandfrozen

Preparation

Cooking

Cooling

Reheating

Hotholding

Service

Hazard

Foodalreadycontaminated withbacteria

Multiplicationofbacteriafromincorrecttemperatures

Multiplicationofbacteriafromincorrectstorage,cross

contamination

Multiplicationofbacteria,crosscontamination

Survivalofbacteriaduetoinsufficientcooking

Multiplicationofbacteriaduetopoortimeandtemperature

control

Foodshavenotreachedcorrecttemperatureallowing

bacterialmultiplication

Multiplicationofbacterial/holdingtemperaturenothigh

enough

Contaminationfromuncleanhands,worksurfaces,and

utensils

Control

Onlybuyfromnominatedsuppliers

Rejectgoodsattheincorrecttemperatures,damaged

packaging,outofdateandstoreassoonaspossible

Storeatcorrecttemperatures5°Cforchilled-18°Cfor

frozen.Followcorrectstorageprocedures

Limittimeoutoftemperaturecontrol.Useofcolourcodedequipment,goodhygiene

practices

Cooktocoretemperature 75°Cfor30seconds

Ensurefoodsareblastchilledorcooledto5°Cwithin90mins

Reheatrapidlyto 82°Ccoretemperature

Keephotholdingtemperatureat63°Corabove

Goodhygienepractices. Followsanitisingprocedures

Great at food safety

Keep using these activity cards and become great at food safety!

Version 2 - 08/11

• RefertoSodexo’sSafetyManagementSystemon

SodexoNetUKorezeinfo(Ireland)

The final check...HascompliancewiththelawbeenachievedbyfollowingtheHACCPplan?Haseachstageoftheproductionprocessbeenassessedforpotentialhazards?Havestrictpersonalhygienestandardsbeendelivered?

Food safety

What’s next?ReviewtheHACCPplansfor

yoursite.

FOOD SAFETY

Fs01

Hazard Analysis Critical Control Point (HACCP)Complying with the law in relation to food safety, following the principles of HACCP.

Before you start• Visuallyinspectyourworkareaandreviewthe

task–arethereanyhazardstobeaddressed?

• Checkequipmentlistandprepare

Equipment list:• appropriateflowdiagram• appropriateHACCPplan• calibratedtemperatureprobe• sanitisingprobewipes• appropriatetemperaturerecordsheets• colourcodedchoppingboardsandutensils

QuestionyourteammemberabouttheelementsofHACCPprocedures.Aretheyabletodemonstrateanadequatelevelofunderstanding?Haveyouidentifiedallofthestepsinfoodproductionwithinyourcateringoperation?

Manager’s check...

The following activity cards may be helpful to you:Timeandtemperaturecontrol,personalhygiene(foodsafety).