Hazard Analysis Diy Toolkit2006

7/29/2019 Hazard Analysis Diy Toolkit2006

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Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

SELBY DISTRICT COUNCIL

An information pack to help you produce, implement and maintain an effective documented foodsafety hazard analysis system to be considered for a Selby District Council Food Hygiene Award


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Selby District Council would like to thank the following Local Authorities for all their invaluable help and guidance in

setting up this scheme:

Sheffield City Council

Reading Borough Council

Surrey Heath Borough Council

City and County of Swansea

Elmbridge Borough Council

Doncaster Metropolitan Borough Counciland

The Food Standards Agency

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The quality of your documented food safety hazard analysis system will determine the level ofFood Hygiene Award given to your business. It

does not need to be complex - but it must be appropriate for your specific business. Although the idea may seem new it is based around common

sense and involves following food safety practices that you should already be familiar with. An effective hazard analysis system will preventproblems which is preferable to reacting to them after they have happened. It is also important to involve your staff in the assessment process,

they may know more about what happens in practice. They are more likely to understand and follow any systems that you put in place as a result

of the assessment if they have been involved from the start.

Some key terms explained:

1. A hazard is a physical, chemical or microbiological agent present in food which has the potential to cause harm, injury or death.2. Risk is the likelihood or probability of that harm, injury or death occurring. Although some hazards may have more serious consequences

than others there may be less chance of them actually happening.

3. A control is a measure that can be used to remove a hazard completely or reduce it to a safe level. Typical control measures include time

and temperature targets, cleaning food contact surfaces and visual inspection.

4. Monitoring simply means checking that something is working. A key part of your hazard analysis system will be to monitor control

measures. This might involve simple tasks like taking temperature measurements and supervising staff.

5. Due diligence is a legal defence available to businesses under the Food Safety Act 1990. In the event of a prosecution you would need to be

able to prove that you took all reasonable precautions to try and prevent the problem occurring then you may be able to establish thisdefence. Written records including temperature logs, cleaning schedules and pest control reports may help you to establish a due diligence

defence.

There are 3 types of food safety hazards which you should know about:

Biological - harmful (pathogenic) bacteria like Salmonella andE. Coli, viruses or moulds/fungal growths.

Chemical - cleaning chemicals or pest baits

Physical - hair, glass, wood, metal

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How food becomes contaminatedFood may become contaminated with harmful bacteria through contact with things like people, pests, dirty equipment or raw foods. Bacteria

cannot move around on their own, they are carried around on items like cleaning cloths, knives and hands. They can also be carried in aircurrents.

Some foods particularly raw meat, fish and poultry are likely to contain harmful bacteria when we buy them. It is possible to limit the numbers

of bacteria on these foods by using reputable suppliers and storing them under correct refrigeration conditions.

Bacteria tend to be present in greatest numbers on the outside surfaces of joints and cuts of meat. When meat is made into minced products like

burgers or made into rolled joints the bacteria are then spread throughout the product. Whole chickens and fish will also tend to have high levelsof bacteria present in the centre where the intestines have been removed. It is vital that these foods are cooked through to a centre temperature of

75oC in order to destroy harmful bacteria.

Some bacteria have the ability to form heat resistant spores which will enable bacteria to survive the cooking process. A spore is like a seed in

that it can germinate in the food when it cools to room temperature where it can grow and release toxins into the food. To prevent the spores

germinating and growing to dangerous levels, food must be served immediately it is cooked, kept above 63oC or cooled and refrigerated after

cooking.

A high risk food is a food which will support the growth of bacteria. High risk foods are generally moist, high in protein and require

refrigeration. They include the following:

Meat, fish and poultry.

Meat, fish and poultry products such as pies, pat and ready meals.

Dairy products such as cheeses and desserts.

Ready to eat foods such as rice salad, mayonnaise, coleslaw, prepared vegetables. Cooked foods containing eggs such as quiche.

All cooked high risk foods must be protected from contamination by people, pests and raw foods and stored in a refrigerator below 8oC (check

the label - they may require storage at lower temperatures and will have a limited shelf life).

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Cross contamination occurs when harmful bacteria are transferred from raw food to cooked or ready to eat food. This may occur via cleaning

cloths, hands, knives, slicers or through these foods coming into direct contact with one another. Cross contamination is one of the biggest

causes of food poisoning yet it is easily preventable by implementing simple precautions such as: Storing raw foods away from cooked foods.

Using different chopping boards, slicers, knives and other utensils for cooked and raw foods.

Keeping wiping cloths clean and not using the same cloth for areas where both raw and cooked foods are handled.

Washing hands between handling raw and cooked foods.

Wearing appropriate protective clothing.

Adequate cleaning and disinfection procedures.

Physical contamination of food by foreign bodies is quite a common occurrence. Typical examples include glass, wood, hair, jewellery, insects

and metal which have somehow fallen into food. Sources of such items include packaging, broken equipment, structure of storage areas and

people.

Physical contamination problems can be prevented by simple measures such as:

Using reputable suppliers.

Screening ingredients. Taking care in opening packaged foods.

Not allowing staff to wear jewellery.

The use of coloured waterproof first aid dressings.

Eliminating glass items from areas where open food is handled where practicable.

Sources of Chemical Hazards

Chemical contamination can occur when cleaning chemicals, rodent baits or insecticides get into food. Common causes of chemical

contamination include:

Chemicals used without checking labels for correct dilutions and procedures. Chemicals stored too close to food ingredients.

Chemicals stored in unmarked containers.

Spillages in food areas.

Residues left upon surfaces following cleaning.

Cleaning equipment kept close to food storage or preparation areas.

It is important to store chemicals and associated equipment away from food, follow usage instructions, clearly label containers and clear

up spillages immediately.

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Where to start the assessment?Food hazards may not be as obvious as some health and safety hazards like falling objects or a missing guard on a slicing machine but they can

still cause serious harm, injury and even death. To produce an effective food safety hazard analysis system you must: First of all be familiar with all the operations in your business.

Using a logical approach consider what could possibly go wrong to affect the safety of the food handled in your business (hazard).

Consider the likelihood of it happening and the seriousness of the consequences (level ofrisk).

Having determined the hazard and the level of risk you must then determine what controls must be implemented to ensure the food is safe at

all times.

Use appropriate documentation and monitoring methods to ensure the food is safe at all times and review your system periodically but

especially when anything at all changes in your food business (e.g. new equipment, new products, new suppliers, new staff, redecoration oralterations to structure etc.).

Think about the steps involved in preparing and selling food to your customers. Consider all of the foods / dishes that you handle.

* Make a list of all the foods that you have identified:

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PROCESS FLOW CHART

Look at the process flow chart below and consider what happens to each type of food from the time it is received by you to the time it is sold.

PURCHASE

RECEIPT

STORAGE

PREPARATION SERVE COLD

COOKING

SERVE HOT

HOT HOLD CHILL FREEZE

SERVE COLD

REHEAT THAW

SERVE HOT

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Many foods will go through the same steps so it is a good idea to group these foods together. For example:

Caterers: consider dealing with; meats in sauces, roast meats, salads together.

Retailers: consider pre-packaged perishable foods with use by dates together, canned goods together, shelf stable products together.It is important not to miss steps out. For example what happens to ham after cooking is it cooled down before it is put into the fridge? If so

cooling is a step in the process.

You may find it useful to prepare your own flowcharts for each food or food group. Below is a blank chart for you to photocopy and fill

in if you wish.

PURCHASE

RECEIPT

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HAZARD ANALYSIS ASSESSMENT SHEET

FOOD OR FOOD GROUP:

Step

eg

delivery/cooking

Hazard

What might go

wrong?

Control

How can I try and stop things going

wrong?

Monitoring

How can I check controls are

happening

Corrective

action

Place an asterisk * at the steps which you think are critical to food safety

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Carrying out your assessment

Controls should be specific and easy to implement. Set clear targets that you can monitor against, e.g. store high risk foods below 5oC, useseparate slicers for raw and cooked meats, disinfect food preparation surface.

Complete the controls section on the assessment form (refer to the problem solving sheets).

There are various ways in which you can make sure that the controls you have suggested are working. You can record temperatures during

cooking, make visual checks of practices, record cooling times. It is vital that everyone understands why they are carrying out checks and they

must also know what corrective action to take if targets for controls are not achieved. For example if the fridge temperature is above your target

temperature staff must report fault to the supervisor who may decide to call out an engineer.

Fill in your monitoring procedures on the assessment form.

This pack contains a number of examples of forms, which you can use or adapt for record keeping. The complete forms are available to

download from our website www.selby.gov.uk. Written records of monitoring such as temperature readings, cleaning checks and training

certificates are important not only in terms of your hazard analysis system but also for due diligence purposes. It is not necessary record

everything, for example you do not have to check all foods during reheating just select a few.INM YOUR STAFF

Once you have carried out your assessment, train your staffso that they understand the importance of hazard analysis and the procedures that

they must follow. Keep them up to date on any changes that you make and carry out general refresher training from time to time.

REVIEW YOUR ASSESSMENT

Your assessment must be reviewed and updated at least on a yearly basis. In any case you will need to carry out a review if:

Something goes wrong, e.g. a food poisoning outbreak or physical contamination complaint.

You introduce new foods or increase the size of your operation.

You bring in new equipment, e.g. oven, blast chiller.

Staff change, e.g. identify training needs.

Most importantly your assessment should be a practical working document and must be kept on the premises to be available at all

times.

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PROBLEM SOLVING SHEET (RETAIL)

The table below shows some common hazards, controls, monitoring procedures and corrective actions for steps in a retailing operation.

* indicates critical points.Step Hazard Control Monitoring Corrective action

Purchase & delivery

harmful bacteria present in

ready to eat food

physical and/or chemical

contamination of incoming

foods

use reputable suppliers

agree purchasing specifications

eg specify delivery

temperatures

audit suppliers

check food on delivery i.e. date codes,

temperatures, visual check of

condition and quality

supervisor to be

informed of any non

compliances

Chilled storage growth of harmful bacteria

cross contamination

store high risk foods below

5oC

cover and separate raw and

ready to eat foods

measure fridge temperatures at least

daily supervise storage

check thermometers

contact refrigerationengineer

Dry storage contamination by pests

growth of moulds and

bacteria

pest control measures

storage areas kept clean and

dry

rotate stock, discard out of date

foods

pest control surveys

cleaning schedules and checks

check date codes

review staff training

contact pest control

contractor

Display of high risk

foods. *

growth of bacteria.

bacterial, physical, chemical

contamination.

store below 5OC.

good personal hygiene. disinfection of food contact

surfaces.

foods covered, wrapped or

protected from sources of

contamination.

temperature checks.

cleaning schedules and checks.

visual checks. review staff training

Display of wrapped

low risk foods. growth of moulds.

do not sell beyond shelf life. check date codes. review staff training

Reheating of foods

e.g. pies, pasties.* survival of harmful bacteria.

reheat to a centre temperature

of 75OC or above. measure temperature review staff training

Service/Sale of Open

Foods.*

bacterial, physical, chemical

contamination.

good personal hygiene.

minimise handling of food

through use of gloves, tongs

etc.

disinfection of equipment and

utensils e.g. slicers, boards.

supervisory checks.

cleaning schedules and checks. review staff training

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STAFF TRAINING

The law requires that food workers are supervised, instructed and/or trained depending upon the nature of their duties. For example, ifthey are handling high risk foods they must be trained to at least Level 1, a supervisor trained to Level 2. If a worker is washing up or

handling wrapped low risk foods they may only require adequate in house instruction and/or supervision. All training must be

regularly reviewed and updated as necessary.

Training records and copies of certificates must be kept as evidence that appropriate training has been carried out for all members of staff.

Examples of Training Records:

1. Group Training Record

Staff name Start date

Training

topic and

date

Training

topic and

date

Training

topic and

date

Training

topic and

date

Training

topic and

date

Training

topic and

date

Training

topic and

date

Training

topic and

date

2. Individual Training Record

Name ..

Job Title .

Start Date ...Training topic Date of training Trainees signature Trainers signature comments

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PERSONAL HYGIENE AND STAFF ILLNESS INFORMATION

Even healthy people can carry bacteria in their nose, throat, skin and intestines which can cause food poisoning. All food handlers must

therefore follow the guidelines below to ensure that bacteria are not passed on to food.

Personal Hygiene

Food should be touched by hand only where there is no alternative; clean hands is the basic rule of hygiene. Hands must be washed with soap

in running hot water only at a designated wash hand basin and rinsed and dried thoroughly. If gloves are worn they will become contaminated

and must be changed frequently.

Always wash and dry your hands

Following a break

fter handling waste food and refuse

fter going to the toilet

After touching your face

After using chemicals

Between handling

Raw and cooked

Before starting work

fter smoking

Hair must be clean and tied back if it is long.

Cuts and other wounds must be covered with a waterproof dressing. If a bandage has to be used it should be covered with a waterproof

glove or finger stall for example. Food or drink must not be consumed when working in food areas.

Smoking is not permitted in any food area.

Care must be taken not to sneeze, cough or spit over food.

Food handlers must wear protective clothing. Dresses and/or jumpers etc. must not protrude from under the sleeves, neckline or hemline of

protective clothing. All buttons or press-studs must be fastened.

Jewellery including watches is not generally permitted, although plain wedding rings sleepers and medic alert chains are allowed as long as

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Staff must inform their employer if they are suffering from or carrying a disease likely to be transmitted through food or if they have any

infected wounds or skin infections. All cases of diarrhoea and/or vomiting must be reported.

It is the responsibility of the employer to take any necessary action in the event of any of the above conditions. This may mean total exclusionfrom work or exclusion from certain high risk food handling jobs. In general, a member of staff may return to work following diarrhoea

and/or vomiting, if:

They have had no vomiting or diarrhoea for 48 hours, and...

They follow good hygiene practice particularly careful hand washing.

The employer must ensure that all staff adhere to the following rules:

Keep yourself clean and wear clean clothing

Always wash your hands thoroughly: before handling food, after using the toilet, handling raw foods or waste, before starting work after

every break, after blowing your nose or touching your face

Tell your Supervisor, before commencing work, of any skin, noise, throat, stomach or bowel trouble or infected wound. You are breaking

the law if you do not

Ensure cuts and sores are covered with a waterproof, high visibility dressing

Avoid unnecessary handling of food Do not smoke, eat or drink in a food room, and never cough or sneeze over food

If you see something wrong tell your Supervisor

For further advice please refer to the Department of Health Publication, Food Handlers, Fitness to Work, Guidelines for Food Business

Managers, 1996 orcontact: The Environmental Health Section, 01757-292110.

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Pest Control

If you do not have a regular pest control contract, you must ensure that you are still taking precautions against ingress of pests to your food

business. It is not enough to assume that because there has never been a problem before, that there never will be in the future!

Inspect all incoming goods for signs of pest infestation. Check stored food products and packaging have no signs of pest infestation during cleaning operations.

Check fly screens are intact at windows and open doors or keep windows and doors shut during food preparation.

If you have an ultra violet insectocuter, clean out regularly and check bulb is still working. (Remember that the bulb can stay lit even

when it is no longer working, they usually need replacing every year.)

Call in a Pest Control Company if you suspect an infestation in your premises.

Example of Pest Control Monitoring Sheet

Date TimeArea checked for

infestationChecked by (signature) Any problems noted and action taken

Common pests in the food industry include rodents, insects and birds. Signs to look for are:

Rodents: gnaw marks, nibbled and torn food packaging, droppings, black smear marks along the bottom of walls

Insects (food pests): strands of webbing in stored dried food, live/dead insects

Insects (roaming): speckles of dirt, live/dead insects, egg cases

Birds: droppings, feathers, live/dead birds

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The following publications are available from the Environmental Health Department, free of charge, (01757) 292110:-

Food Hygiene A Guide for Businesses

Guide to food hygiene

Food safety - a practical guide for managers

The Food Standards Agency also has a wide range of publications, free of charge. Some of these are also available to download from their

website. To look at their complete range, visit their website at www.food.gov.ukand search for publications under enforcement.

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Examples of monitoring forms you may wish to adapt for your specific business

1. Equipment

Date Time UnitTemperature

oC

Target

temperatureoC

Comments/action taken Checked by

2. Hot food

Date Time Food / dishTemperature

oC

Target

temperature

oC

Comments/action taken Checked by

3. Delivery

DateTime of

deliverySupplier details

Invoice/Del.

Note no.

Order

correct?

Y / N

Temperature

of product

Accept?

Y / NReason for rejection Checked by

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4. Stock Rotation to be completed: daily / weekly / monthly (delete as appropriate)

Product to be checked Date checked Checked by Action taken

5. Cleaning Schedule

Area / item of

equipment to be

cleaned

Frequency ResponsibilityCleaning materials /

cleaning equipment

Personal protective

equipmentMethod of cleaning

6. Daily Cleaning Record Week commencing

Area / item of

equipment

Sun Mon Tues Weds Thurs Fri SatCleaned

by

Checked

by

Comments

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7. Cleaning Record

Area / equipment to be

cleaned

Date

cleanedTime Cleaning equipment/method

Completed

by

Checked

byComments

8. Pest Control Record

Date TimeArea checked for

infestationChecked by

Any problems noted /

action taken

9. Pest Control Summary Sheet

Date of

inspectionInspector

Area

inspectedJan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Key:

R rodents I stored product insects F flies B birds W wasps H housekeeping C cleaning P proofing

Complete versions of all these forms are available to download from our website www.selby.gov.uk

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Scoring system for determining level of Food Hygiene Award

Scoring will be based on the current Food Standards Agency Code of Practice Annex 5, 2006 - detailed below:

Basic Principles Silver Award Gold Award

Food Hygiene Compliance 5 0

Structural Compliance 5 0 - 5

Confidence in Management 5 0

To achieve either a Silver or Gold, the premises must demonstrate high standards as illustrated in the above table. The standards are:

To qualify for the Silver Award, the business must have a good documented and up to date Food Safety Hazard Analysis system in place.

This system must demonstrate full safety controls and monitoring systems with relevant records. The cleanliness, structure, facilities, pest

and refuse disposal methods must be satisfactory with no more than 4 minor infringements. All staff must be trained to at least Level 1 Food

Hygiene and with refresher training occurring at 3-year intervals. At least 1 supervisor or manager will have received at least Level 2 Food

Hygiene Training. All training certificates and training records must be available for inspection.

To qualify for the Gold Award, the business must have a comprehensive documented and up to date Food Safety Hazard Analysis system in

place. This system must demonstrate full safety controls and monitoring systems with comprehensive and up to date monitoring records

available for all critical steps such as temperature records for chilled storage, hot-holding, cooking, display, deliveries etc. as applicable. The

cleanliness, structure, facilities, pest and refuse disposal methods must be satisfactory with no more than 2 minor infringements. All staff

must be trained to at least Level 1 Food Hygiene and with refresher training occurring at 3-year intervals. The main on-site managers or

supervisors must have received at least Level 2 Food Hygiene Training. All training certificates and training records must be available for

inspection.

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Food Hygiene Compliance

Food hygiene and safety includes food handling practices, procedures and temperature control

Level of Current Compliance Score

Excellent - high standard of compliance with statutory obligations and industry codes of

recommended practice, conforms to accepted good practices of the trade0

Very Good high standard of compliance with statutory obligations and industry codes of

recommended practice, minor contraventions of food hygiene regulations. Some minor non-

compliance with statutory obligations and industry codes of recommended practice

5

Structural requirements include cleanliness, layout, condition of structure, lighting, ventilation, facilities, etc.

Level of Current Compliance Score

Excellent - high standard of compliance with statutory obligations and industry codes of

recommended practice, conforms to accepted good practices of the trade0

Very Good - high standard of compliance with statutory obligations and industry codes of

recommended practice, minor contraventions of food hygiene regulations. Some minor non-

compliance with statutory obligations and industry codes of recommended practice

5

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Confidence in Management is determined by considering the following factors:

1. The "track record" of the company, willingness to act on previous advice and enforcement and the complaint history of the company

2. Attitude of the present management towards hygiene and food safety

3. The technical knowledge within or available to the company on hygiene and food safety matters including hazard analysis/HACCP (Hazard

Analysis and Critical Control Points) systems and control of critical points

4. Satisfactory documented procedures and HACCP based food safety management systems.

Confidence in Management Score

High confidence good record of compliance. Access to technical advice within organisation. Will

have satisfactory documented HACCP based food safety management system which may be subject

to external audit process. Audit by Food Authority confirms compliance with documented

management system with few/minor non-conformities not identified in the system as critical control

points

0

Moderate Confidence staff demonstrate awareness of relevant food law and necessary controls.

Appropriate food standards management system. At least one justifiable complaint since the last

primary inspection.

5

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SELBY DISTRICT COUNCIL

FOOD HYGIENE AWARD

GENERAL TERMS AND CONDITIONS

1. There is no cost to food businesses for consideration for and receiving of an award.

2. All relevant premises are automatically nominated under the scheme at each routine food hygiene inspection. Inspectionsare normally done without prior notice (although in some instances prior contact may be made with key personnel to

establish when they are likely to be present.

3. The business must have been operating at the premises for at least 6 months without any significant hygiene problems

arising in this time. Newly opened premises may be nominated for an award on the first food hygiene inspection.

However, they must have operated for at least six months before an award confirmation visit is carried out.

4. The award is in the form of a certificate (dated with date of issue). Their design clearly differentiates between the gold and

silver levels.

5. Periodic award ceremonies may occur to issue certificates. Candidates may have their photo taken with the Chairman of

the Council or another Council dignitary for publicity purposes. Their details may also be used in publicity.

6. The award is issued to a named person at a named business premises. Should that person no longer be responsible for food

safety at the named premises the award shall become void.

7. The award certificate and window sticker remain the property of the Council at all times, and must be returned to the

council when this may be required or collected by an officer at an inspection.

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8. Any business proprietor aggrieved by a refusal to grant an award or the withdrawal of their award can appeal to the

Director of Community Services within 21 days of this decision and whose decision will be final.

9. Valid certificates must be prominently displayed for customer/public view in the dining/waiting area. Certificates, whichare no longer valid, must not be displayed. Where invalid certificates exist they shall be collected by the inspecting officeror returned to the authority.

10. Any award given will be based on the criteria satisfied on the confirmation visit.

11. Nothing done by the Council in the promotion and administration of this non-statutory scheme shall be taken: -

To provide any assurance or guarantee to the general public with regard to any food business which may receive an

award from time to time, and To restrict in any way the Councils enforcement of food safety and other legislation and the proper exercise of its

powers under that legislation.

12. The award is valid for until the next visit and a further visit may be made to ensure that the business still complies with the

criteria.

13. Any visit that identifies non-compliance with the standards or terms and conditions shall cause the officer to revoke the

current award and remove the certificate and window sticker.

14. An unannounced visit may be made to the premises at any time to ascertain that the award conditions are being adhered to.

15. Visits referred to above can be any made to the premises by an officer authorised by Selby District Council under the Food

Safety Act 1990.

Our thanks to Reading Borough Council for all their assistance and their permission to use their Safe Food Award General Terms and Conditions.

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Hazard Analysis Diy Toolkit2006

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Transcript of Hazard Analysis Diy Toolkit2006