HACCP Policy. Knead & Feed

Transcription

1 HACCP Policy Knead & Feed 20 th August 2015

2 CONTENTS 1. INTRODUCTION 2. EMPLOYEE HACCP TRAINING 3. MENU 4. SUPPLIERS 5.HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 5.1 HACCP Step 1 Hazards Step 2 Identification Where Hazards May Occur Step 3 Identification of Points that are Critical to Food Safety Step 4 Identification and Implementation of Effective Control and Monitoring Procedures Step 5 Review 5.2 Cook-Chill Systems 5.3 Flow Charts Flow Chart A Beef Lasagne Flow Chart B Morocan sweet potato and chick pea tagine Flow Chart C - Butternut, leek and goats cheese tart Flow Chart D Rosemary Focasia Flow Chart E Apple and Berry Crumble 5.4 Record Sheets Blast Chilling Record Sheet Fridge Temperature Record Sheet Cooked Food Temperature Record Sheet Delivery Temerature Record Sheet

3 1. INTRODUCTION This document forms the Hazard Analysis for the event Knead & Feed on 19 th and 20 th August 2015 This document has been created to set down the procedures and critical controls that and it employees will follow to ensure all food produced at the event is safe. All employees will be trained and sign to say that they fully understand this Hazard Analysis and their responsibilities for ensuring the safety of the food we produce. 2. EMPLOYEE HACCP TRAINING I have read and understood the HACCP Statement and will co-operate fully to fulfil the requirements set out in it. Name Date Signature

4 Name Date Signature

5 3. MENU Beef Lasagne Moroccan sweet potato & chickpea tagine Butternut, leek & goats cheese tarts Garlic & rosemary focaccia Apple and berry crumble 4. FOOD SUPPLIERS All foods will be supplied by Bidvest Foodservice (3663), with some smaller items sourced from other food retailers e.g. Bookers, Tesco, ASDA Deliveries will be accepted only if transported in clean properly equipped vehicles at the correct temperatures. Food outside of these temperature specifications will not be accepted. Deliveries will be inspected immediately on arrival, and rejected if any of the following points apply: Any presence of dampness Any presence of dirt Any presence of insects or infestation of stored product with insects Any presence of mould Any presence of unusual odours (chemicals, rancidity, mustiness, ammonia in fish) Excessive ice in frozen food may indicate mishandling Blown or leaking containers/cans, rusty or dented cans If the delivery vehicle is used to store other items e.g. furniture, chemicals Severely damaged packaging/any damaged or discoloured packaging will be treated as suspicious and the consignment will be rejected Inadequate temperatures Defrosted frozen foods Vacuum packed food will be checked for any splits in the packaging or damage to seals. Packs without use by or best before dates will be rejected. Food deliveries will be checked for use by and best before dates to check they have not expired and there is adequate shelf life left on the product. Any food that is out of date or which does not have an adequate shelf life will be rejected and returned to the supplier. Any perishable foods to which temperature control legislation applies will be checked upon receipt. The temperature will be recorded on the delivery temperature record sheet. It is important to record this information for all chilled food deliveries. The legal requirement is that chilled high risk products must be delivered at >8 C or colder and all frozen goods be delivered at >-18 c Acceptable Reject Chilled food 0-8 C above 8 c. Acceptable Reject Frozen food temperature below -18 C above -15 C

6 5. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) The Food Hygiene (England) (Scotland) Regulations 2006 requires that all food premises complete a hazard analysis on the food provided to their customers and identify critical control points. The proprietor is then required to identify how to monitor these control points. As part of due diligence defence these monitoring tasks should be recorded. The building blocks of food safety include personal hygiene, training and cleanliness; areas that are difficult to record any monitoring taking place. In addition, the storage and cooking temperatures amongst other things can be monitored and recorded. Hazard analysis is an aid to ensuring that food is safe and hygienic and it is now a legal requirement that the proprietor of every food business has in place a hazard analysis system. Such a system will, identify potential food safety hazards and ensure safety controls are in place, maintained and reviewed. Employees must understand the hazards involved in preparing each food item and know what controls are appropriate. This section aims to help management and employees use a hazard analysis system as an aid to serving safe and hygienic food to customers. 5.1 HACCP SPECIFIC TO FOOD@WORK This section details the HACCP for the Food@Work event on 19 th and 20 th August Hazard analysis has been carried out by reviewing all of the stages involved in the cook, chill operation we have planned, from food receipt, storage to service. Any potential food safety hazards have been identified at each stage and, if critical, controls have been developed, implemented and will be monitored. There are different approaches for completing hazard analysis and we have approached it by reviewing each item on the menu, identifying the risk involved and putting controls in place to manage these risks. There are five principles we have used to identify these risks Step 1. Analysis of the potential food hazards in our operation. Step 2. Identification of the points in those operations where food hazards occur. Step 3. Deciding which of the points identified are critical to ensuring food safety. Step 4. Identification and implementation of effective control and monitoring procedures at those critical points. Step 5. Review. 6

7 5.1.1 Step 1 Hazards A food safety hazard is anything that may cause harm to the consumer. There are four types of hazards which could cause harm to the consumer and contaminate the food to be served. They are: Bacteria or other micro-organisms e.g. viruses. Chemicals e.g. cleaning chemicals. Foreign materials e.g. plastic. Allergens Step 2 Identification Where Hazards May Occur Firstly, identify each stage in the food preparation. These will include: Purchase/delivery Preparation Cooking Reheating Serving Each stage may appear more than once in the process, such as storage but the hazards may differ so assumptions must not be made Step 3 Identification of Points which are Critical to Food Safety Critical points in the process are the final stage in the process where the hazard can be eliminated or reduced to an acceptable level. For example: When storing our raw meat it is important that it is stored under refrigerated conditions however, to ensure food safety it is critical to food safety that it is cooked to a high enough temperature for the correct time to ensure the bacteria are destroyed Step 4 Identification and Implementation of Effective Control and Monitoring Procedures At each critical stage identified in step 3, precise safety controls should be developed and implemented. These will include: The time and temperature control of cooling products after cooking Refrigeration temperatures Hot holding temperatures The controls must then be monitored to ensure that they are effective. The frequency of the monitoring of these controls will vary but must ensure that the controls are in place and working e.g. temperature monitoring of storage should be recorded three times a day. It is important that these monitoring tasks are recorded accurately. This information will demonstrate due diligence to any Enforcement Officer. 7

8 It is also important that any corrective action taken is recorded on the records, for example, a refrigerator temperature recorded as 10oC while a defrost was taking place, should have the defrost cycle recorded next to the temperature. Some controls may require visual monitoring such as personal hygiene and use of clean equipment. These are dealt with by effective supervision by Food@Work Chefs Step 5 Review The system should be reviewed on a regular basis to ensure that it provides safe and hygienic environment for the customers. As this policy is for a one-off event, our procedures will be reviewed during the cooking process and externally monitored by a consultant of the CIEH Advisory Services, Simon Gordon 5.2 THE FOOD@WORK COOK-CHILL-FREEZE SYSTEM Cook-chill is the name given to the process of cooking foods following usual procedures and then rapidly cooling the food, freezing it to below -18 c and then reheating the products for immediate consumption. We plan to cook, chill, package and label all food on 19 th and 20 th August where it will then be chilled and transported to a blast freezing facility (Transkold) in freezer trucks, blast frozen and then delivered in freezer trucks to the London depot of the food surplus charity (FareShare) who will then distribute this to homeless shelters and other relevant recipients across London, referred to by FareShare as Community Food Members (CFM s). The CFM s will then take the responsibility for reheating and serving the food. The hazards associated with cook-chill systems are: i) Inadequate cooking ii) Prolonged cooling iii) Temperature abuse iv) Prolonged storage periods v) Poor storage temperatures vi) Inadequate re-heating temperatures The chill chain for cook-chill foods is critical to their safety and a key component of the HACCP system is the control of all stages of the process. The following food safety management system will be applied to our production processes. 1) Dishes will be cooked in accordance with good practice, quickly and efficiently and to appropriate temperatures i.e. a control measure of thorough cooking. 2) Once cooked, high risk foods will be chilled rapidly to 5oC or below, within 90 minutes of the completion of cooking. In order to achieve this temperature of 5oC a we will be using a mixure of blast chilling and ice baths. 3) When temperatures of 5oC have been reached, the dishes will be transported by refrigerated/freezer trucks to Transkold, who will then blast freeze them. 8

9 4) The second critical control point in cook chill food production is to ensure that foods are adequately re-heated as near to the consumption time as possible. We will provide instructions with the dishes to ensure the CFM s re-heat them to a core temperature of at least 75oC and then served immediately. As we only have responsibility for the food until it reaches Transkold our flow charts will reflect this FLOW CHARTS The flow charts referred to throughout this section can be found at the end of this section. A. Beef Lasagne B. Moroccan sweet potato & chickpea tagine C. Butternut, leek & goats cheese tarts D. Garlic & rosemary focaccia E. Apple and berry crumble 9

10 FLOW CHART A Beef Lasagne Purchase Receipt Cooking of Minced Beef Chilling of Minced Beef Preparation Cooking of Cheese Chilling of sauces Cooking of Tomato Chilled Dish Assembly (chilled) Refrigerated Transport to Transkold Blast Freezing 10

11 A Beef Lasgane Process Step Hazard Control Points Critical Control Points Purchase Presence of micro-organisms, toxins, moulds, yeasts and viruses. Chemical contamination. Physical contamination. Purchase from reputable suppliers Receipt (Refrigerated) Cooking of Minced Beef Increase in number of microorganisms. Physical contamination. Chemical contamination. micro-organisms, yeasts and moulds.. Presence of micro-organisms, toxins, moulds, yeasts and viruses. Check delivery vehicle temperature. Check deliveries condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Store at below 5 C. Keep food products covered. Check date of product. Rotate stock. Clean equipment and refrigerator. Correct storage of food products. Ensure products are covered. Prevention of utensil cross contamination Calibrated temperature probe Check and record temperatures Measure temperature of products, record temperatures. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm. Record and ensure cooking temperature is 75 c + 11

12 A Beef Lasagne Process Step Hazard Control Points Critical Control Points Chilling of Minced Beef Multiplication of harmful bacteria due to food being in the danger zone for a prolonged time. Beef cooked in small batches and chilled in Allianz Park blast chiller. Blast chill cooked beef mince to 5c in > 90 minutes. (Chilled) micro-organisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Correct storage of food products. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm. Preparation of sauces micro-organisms, toxins, moulds, yeast and viruses. Chemical contamination. Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Cleaning and disinfection of equipment and surfaces Chilling of sauces Multiplacation of harmful bacteria due to food being in the danger zone for a prolonged time. Ice bath chilling has been tested and proven to reduce 15 litre contents from 75 degrees to 5 degrees in 50 minutes, using 16kg of ice Chill sauces to 5 c in > 90 minutes 12

13 A Beef Lasagne Process Step Hazard Control Points Critical Control Points Chilled dish assembly micro-organisms, toxins, moulds, yeast and viruses. Chemical contamination. micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Cleaning and disinfection of equipment and surfaces Chilled dish assembly is completed as quickly as possible (Refrigerated) Store at below 5 C. Keep food products covered. Correct storage of food products. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm.. Refrigerated Transport To Transkold Store at below 5 C. Keep food products covered. Correct storage of food products Check and record food temperatures before leaving Allianz park and on receipt at Transco Blast Freezing Transkold To take control of storsge, trsnsportation to Fareshare. 13

14 FLOW CHART B Moroccan sweet potato & chickpea tagine Purchase Receipt Roasting of vegetables Preparation Cooking of tomato sauce Chilling Preparation (chilled) Refrigerated Transport to Transkold Blast Freezing 14

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16 B Moroccan sweet potato & chickpea tagine Process Step Hazard Control Points Critical Control Points Roasting vegetables micro-organisms, toxins, moulds, yeast and viruses. Chemical contamination Multiplacation of harmful bacteria due to food being in the danger zone for a prolonged time. Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Cleaning and disinfection of equipment and surfaces Record and ensure cooking temperature is 75 c + Chilling of sauce Ice bath chilling has been tested and proven to reduce 15 litre contents from 75 degrees to 5 degrees in 50 minutes, using 16kg of ice Chill sauces to 5 c in > 90 minutes Preparation. Presence of microorganisms, toxins, moulds, yeasts and viruses. Prevention of utensil cross contamination Calibrated temperature probe Check and record temperatures (Refrigerated) micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Correct storage of food products. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm.. Refrigerated Transport To Transkold Store at below 5 C. Keep food products covered. Correct storage of food products Check and record food temperatures before leaving Allianz park and on receipt at Transco Blast Freezing Transkold To take control of storsge, trsnsportation to Fareshare. 16

17 FLOW CHART C Butternut, Leek and Goats Cheese Tart Purchase Receipt Wash Leeks Preparation (chilled) Refrigerated Transport to Transkold Blast Freezing 17

18 C Butternut, leek and goats cheese tart Process Step Hazard Control Points Critical Control Points Purchase Presence of microorganisms, toxins, moulds, yeasts and viruses. Chemical contamination. Physical contamination. Purchase from reputable suppliers Receipt (Ambient) Leeks and Butternut Increase in number of microorganisms. Physical contamination. Chemical contamination. micro-organisms. Increase in number of microorganisms. Check delivery temperature. Check deliveries condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Check foods are properly date marked and sufficient shelf life remaining. Ensure hygienic food storage procedures are followed. Good personal hygiene by food handlers. Check date of product. Follow clean as you go principles. Visually check correct storage of food products. Keep products covered. Measure temperature of the goats cheese, puff pastry and egg yolk record temperatures. (Refrigerated) Goats Cheese, Puff Pastry and Egg Yolk Wash Leeks micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Clean equipment and refrigerator. Correct storage of food products. Ensure products are covered. Wash all dirt from leeks Ensure all preparation equipment is clean Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm. 18

19 C Butternut, leek and goats cheese tart Process Step Hazard Control Points Critical Control Points Preparation (Refrigerated) Refrigerated Transport to Transco Blast Freezing micro-organisms, toxins, moulds, yeast and viruses. Chemical contamination. micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Cleaning and disinfection of equipment and surfaces Store at below 5 C. Keep food products covered. Correct storage of food products. Store at below 5 C. Keep food products covered. Correct storage of food products. Transkold To take control of storsge, trsnsportation to Fareshare. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm.. Check and record food temperatures before leaving Allianz park and on receipt at Transco 19

20 FLOW CHART D Rosemary and Garlic Focaccia Purchase Receipt Preparation of Focaccia Cooking of Foccacia Refrigerated Transport to Transkold Blast Freezing 20

21 D Rosemary and Garlic Focaccia Process Step Hazard Control Points Critical Control Points Purchase Presence of micro-organisms, toxins, moulds, yeasts and viruses. Chemical contamination. Physical contamination. Purchase from reputable suppliers Receipt (Refrigerated) Preparation Increase in number of microorganisms. Physical contamination. Chemical contamination. micro-organisms, yeasts and moulds.. Presence of micro-organisms, toxins, moulds, yeasts and viruses. Check delivery vehicle temperature. Check deliveries condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Store at below 5 C. Keep food products covered. Check date of product. Rotate stock. Clean equipment and refrigerator. Correct storage of food products. Ensure products are covered. Prevention of utensil cross contamination Measure temperature of products, record temperatures. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm 21

22 D - Rosemary and Garlic Focaccia Process Step Hazard Control Points Critical Control Points Cooking Foccacia bread micro-organisms, toxins, moulds, yeast and viruses. Chemical contamination Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Cleaning and disinfection of equipment and surfaces Refrigerated Transport To Transkold micro-organisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Correct storage of food products Check and record food temperatures before leaving Allianz park and on receipt at Transco Blast Freezing microorganisms, yeasts and moulds. Transkold To take control of storsge, trsnsportation to Fareshare. 22

23 FLOW CHART E Apple and Berry Crumble Purchase Receipt Preparation of Crumble Cooking of Crumble Refrigerated Transport to Transkold Blast Freezing 23

24 E Apple and Berry Crumble Process Step Hazard Control Points Critical Control Points Purchase Presence of micro-organisms, toxins, moulds, yeasts and viruses. Chemical contamination. Physical contamination. Purchase from reputable suppliers Receipt (Refrigerated) Preparation Increase in number of microorganisms. Physical contamination. Chemical contamination. micro-organisms, yeasts and moulds.. Presence of micro-organisms, toxins, moulds, yeasts and viruses. Check delivery vehicle temperature. Check deliveries condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Store at below 5 C. Keep food products covered. Check date of product. Rotate stock. Clean equipment and refrigerator. Correct storage of food products. Ensure products are covered. Prevention of utensil cross contamination Measure temperature of products, record temperatures. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm 24

25 E - Apple and Berry Crumble Process Step Hazard Control Points Critical Control Points (Refrigerated) Refrigerated Transport To Transkold Blast Freezing micro-organisms, yeasts and moulds. micro-organisms, yeasts and moulds. microorganisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Check date of product. Rotate stock. Clean equipment and refrigerator. Correct storage of food products. Ensure products are covered. Store at below 5 C. Keep food products covered. Correct storage of food products Transkold To take control of storsge, trsnsportation to Fareshare. Check and record fridge temperatures 3 times per day 9am, 2pm and 6pm Check and record food temperatures before leaving Allianz park and on receipt at Transco 25

26 5.4 Record Sheets Manual Cooling Records Manual Cooling Temperatures Food must be cooled below 5ºC within 90 minutes of cooking Date Food Item Time In Temp Time Out Temp Comments/Corrective Action Initials Ltd 2015 All Rights Reserved 3 rd Floor, 14 Hanover Street, Hanover Square, London, W1S 1YH (t) (f) (e) info@foodatwork.co.uk (w)

27 5.4.2 Fridge Temperature Record Sheet Food Temperatures (Fridges 8 o C or below and Freezers -18 o C or below) Wednesday 19th August Thursday 20th August 9am 2pm 6pm 9am 2pm 6pm Checked by Probe Calibration Check Probe Number Ice Water Test Boiling Water Test Premises Food Safety Comments - Actions Taken in All Areas Critical Controls Temperatures Fridges below 8 o C. The optimum is 5 o C. Freezers below -18 o C Check twice a day using a probe thermometer. 100% of food date labelled. Checked By Sign off at the end of each day to confirm that every fridge/freezer has been checked for stock rotation, labelling and any out of date food has been disposed of. Food@Work Ltd 2015 All Rights Reserved 3 rd Floor, 14 Hanover Street, Hanover Square, London, W1S 1YH (t) (f) (e) info@foodatwork.co.uk (w)

28 5.4.3 Cooked Food Temperature Record Sheet Cooked Food Temperatures Cooked Food Temperatures 75 o C+ Food Item Date Time Temp Checked by Critical Controls Check the core temperatures of high risk foods with a sanitised probe thermometer Cooked Food Temperatures All cooked food 75 o C or above Food@Work Ltd 2015 All Rights Reserved 3 rd Floor, 14 Hanover Street, Hanover Square, London, W1S 1YH (t) (f) (e) info@foodatwork.co.uk (w)

29 5.4.4 Delivery Temperature Record Sheet Delivery Temperatures/Quality Check Supplier Food Item Date Time Temp Checked by Safety Comments - Actions Taken in All Areas Food@Work Ltd 2015 All Rights Reserved 3 rd Floor, 14 Hanover Street, Hanover Square, London, W1S 1YH (t) (f) (e) info@foodatwork.co.uk (w)

30 Critical Controls Temperatures All high risk deliveries checked Frozen foods -15 o C or less Chilled foods 8 o C or less Record the temperature above 8 o C and return, do not accept. Quality Visual checks on all incoming products = check use by dates/check for signs of infestation/tick the quality box or return if not within use by dates or of acceptable standard. Comments section Include details of deliveries returned because of quality or temperature issues Food@Work Ltd 2015 All Rights Reserved 3 rd Floor, 14 Hanover Street, Hanover Square, London, W1S 1YH (t) (f) (e) info@foodatwork.co.uk (w)