Basildon District Council - Food Safety

Transkript

BASILDON DISTRICT COUNCIL
ENVIRONMENTAL HEALTH SERVICES
Please contact 01268 294280 if you would like further advice
THE NEED FOR FOOD HAZARD ANALYSIS
What is “hazard analysis”?
An important requirement of food law, is that food businesses must identify and manage
potential problems in their activities which are critical to food safety. This could mean the
difference between whether the food you serve is safe or unsafe. Examples are –
§ physical contamination, e.g. pieces of broken glass falling into food;
§ chemical contamination, e.g. food contaminated with bleach or detergent etc;
§ bacterial contamination, e.g. food which has become contaminated with bacteria or
stored and handled in such a way as to allow food poisoning bacteria to grow.
– all of these have the potential to harm your cus tomers (and are therefore known as
“hazards”) if you do not control them.
When you have identified where something could go wrong, you need to put controls in
place to prevent this from occurring, and monitor the controls to make sure that they are
working.
How do I carry out a hazard analysis?
The idea may seem quite daunting, but there are simple frameworks that you can use. You
do however, need to have a good understanding of the practices in your business and
where problems could arise so that you can take the necessary precautions.
You can generally follow food through a series of steps in your business from purchase
through to storage, cooking and service, etc. At each step there are a number of
identifiable hazards (anything which can cause harm to your customer) that need to be
controlled. Control measures are the measures that you take to stop the hazards from
happening and getting through to your customers. It is most important that control
measures are in place at the critical control points – these are the specific steps in the
food handling process which are vital in preventing hazards from harming customers. Once
the control measures are in place at the critical control points, monitoring checks must be
carried out to ensure that the controls are being carried out properly and where they are
not, that the appropriate corrective action is being taken.
For further more detailed advice, please go to http://www.food.gov.uk/multimedia/pdfs/foodhazards.pdf This leaflet is also available in
other languages http://www.food.gov.uk/aboutus/publications/pubsminority/
We have produced a series of hazard analysis proformas and record forms to help you
carry out your own. Please click on the links below. These should only be used to assist
you in completing your own hazard analysis, and will need to be adapted for your individual
needs. Please remember that when we carry out our routine inspections you must be able
to demonstrate to us the effective operation of your hazard analysis, i.e. carrying out and
monitoring the controls that you have identified and specified in your hazard analysis.
Merely having a copy of the hazard analysis will not comply with your legal obligations.
HAZARD ANALYSIS – TURKISH FOOD (ENGLISH LANGUAGE VERSION)
N.B.

The two hour tolerance period for leaving high risk food at room temperature is for one period only and is recommended as good
hygiene practice.
The law refers to the temperature of the food not the air temperature of equipment.
STEP
1.
2.
3.
Purchase of
high-risk
(ready to eat)
food. e.g.
salads
Storage
Preparation
EH67ANALYSIS (TURKISH)
HAZARD
CONTROL
CCP?
• Purchase of high-risk
food contaminated
with food poisoning
bacteria.
• Purchase of food
contaminated with
physical
contaminants such as
stones or glass; or
chemicals such as
pesticides.
• Contamination of
ready-to-eat foods
from raw food, dirty
equipment.
• Growth of
bacteria from
prolonged storage
above 8ºC.
Use reputable suppliers.
• Separate storage of raw and
ready to eat foods.
• Stock rotation (date code
foods)
• Store at correct temperature
<8ºC.
• Keep foods covered.
• Disinfected food containers.
NO (if food
undergoes
further cooking)
• Contamination from
dirty equipment/staff.
• Bacterial
multiplication from
prolonged exposure
to room temperature.
• Good personal hygiene of
staff, clean protective clothing,
frequent hand washing.
• Sanitised equipment.
• Limit time ingredients left at
room temperature to 2 hours.
• Separation of raw and cooked
equipment and preparation
areas, (particularly salads and
sauces).
NO (if to be
cooked)
NO (If further
cooking
undertaken)
YES - (for ready
to eat foods)
© Basildon District Council 2003
YES (if eaten
without further
treatment, e.g.
salad)
YES (if ready to
eat, such as
salads)
MONITORING
CORRECTIVE
ACTION
• Check deliveries for
temperatures: 8°C or
below (chilled) or -18°C
(frozen).
• Use-by dates.
• Condition of packaging.
• Vehicle cleanliness.
• Health marks on meat.
• Reject deliveries not of
the standard required.
• Change supplier
• Check refrigerator
temperatures (daily) –
8ºC or below.
• Check freezer
temperatures (weekly) –
-18ºC or below.
• Check stock for date
codes (daily)
• Check cleanliness of
containers/equipment.
• Check separation of
raw & cooked foods.
• Management checks
for staff and equipment
hygiene.
• Separation of raw and
cooked equipment /
areas.
• Wash and sanitise
salads with diluted
Milton or sanitising
tablets.
• Adjust refrigerator or
call engineer for
breakdowns.
• Dispose of out-of-date
or contaminated foods
• Sanitise equipment
• Re-train staff.
• Re-sanitise equipment.
• Re-train staff.
• Dispose of food that
has been contaminated
or left at room
temperature for longer
than two hours.
-2STEP
4.
Cooking.
5. Assembling
cooked
burgers/
kebabs
6.
7.
HAZARD
CONTROL
CCP?
MONITORING
Survival of pathogenic
bacteria from
undercooking
• Ensure thorough cooking.
- for donner kebabs to a depth
sufficient for slicing
- for burgers (no pink meat in
centre).
- for chicken/shish kebabs (no
pink bits in centre)
YES
Contamination of
cooked burgers/ kebabs
with food poisoning
bacteria from hands or
raw food or equipment.
• Wash hands before
assembling cooked
burgers/kebabs - especially if
you have touched raw burgers
or meat.
• Sanitised equipment, use
separate equipment for placing
raw burgers onto griddle and
taking off griddle.
• Where possible try to avoid
this by using smaller kebabs
which will last only one day.
• Cool within 2 hours, then
refrigerate or freeze, date code
and cover. Store at bottom of
the fridge, so as not to
contaminate salads and
sauces in fridge.
• Use sanitised equipment.
• Keep pests out.
• Cool only once - it is best to
avoid this practice.
YES
• Probe meats with
sanitised, calibrated
probe thermometer to
verify that visual
inspection is valid - 2-3
products/night to a
centre temperature of
75ºC.
• Management checks
on staff practices and
hygiene.
• Frequent hand
washing.
NO
y Management checks on
cooling times and
storage conditions in
fridge.
y Cleaning practices.
y Check for signs of
pests.
CONTROL
CCP?
MONITORING
Cooling of left
over raw
donner kebab
• Contamination of
cooked food in fridge
from raw donner
kebabs.
• Bacterial multiplication
of surviving bacteria.
• Germination of spores
from prolonged cooling
of kebabs.
STEP
HAZARD
Reheating
• Survival of pathogenic
bacteria from underheating .
• Reheat thoroughly (temperature YES
should be >75°C).
• Reheat only once.
• Check that the final
cook is >75°C with
calibrated sanitised
probe thermometer
CORRECTIVE
ACTION
• Re-cook meats that do
not reach 75°C in the
centre.
• Re-train staff.
• Dispose of
contaminated food.
• Re-train staff.
• Dispose of food which
has been left at room
temperature for greater
than two hours.
• Dispose of any ready to
eat food contaminated
by the raw donner.
• Arrange appropriate
pest control.
CORRECTIVE
ACTION
• Reheat until >75°C
• Dispose of any reheated food which has
not been sold.
-38.
Hot holding in
bain-marie
• Multiplication of
bacteria from
inadequate holding
temperature.
• Contamination of food
from raw food, dirty
equipment or staff.
• Maintain food at or above
63°C.
• Use sanitised equipment.
• Keep food covered.
• Good personal hygiene.
YES
9.
Serving
• Contamination of food
by staff, dirty
equipment, raw food.
• Good personal hygiene, wash
hands before handling ready to
eat foods especially after
touching raw meat.
• Use sanitised equipment .
• Keep separate from raw food.
YES
• Check with sanitised,
calibrated probe
thermometer >63ºC.
• Check staff/equipment
hygiene.
• Keep away from raw
food.
• Keep covered.
Management checks on:
• personal hygiene;
• cleanliness of
equipment;
• separation of raw and
cooked.
If you would like further advice, please contact us on 01268 294280
• Dispose of
contaminated food.
• Re-train staff.
• Dispose of any
contaminated food.
• Re-train staff.
Not
w
w
Tehlikesi yüksek yiyeceklerin iki saat oda sicakliginda kalabilme toleransi sadece bir defaya mahsustur ve bu sinirlama iyi hijyenik
uygulama olarak tavsiye edilmektedir.
Ilgili yasa ekipmanin havasinin isisini degil, yiyeceklerin kendi isilarini esas alir.
IS
1.
2.
3.
TEHLIKESI
KONTROLÜ
Kritik Kontrol
Noktasi?
Tehlikesi
yüksek
(yenmeye
hazir)
yiyecek
alimi, ör.
salata
• Alinan tehlikesi
yüksek yiyecege
zehirleyici bakteri,
bulasmis olmasi.
• Yiyecege tas veya
cam gibi fiziksel
madde ya da böcek
ilaci gibi kimyasal
madde bulasmis
olmasi.
Iyi oldugu bilinen yerlerden mal HAYIR
aliniz.
(Isyerinizde
pisirilecekse)
Depolama
• Yenmeye hazir
yiyeceklerin baska
malzemeyle, pis
ekipmanla
kirlenmesi.
• 8ºC’nin üstünde uzun
süre depolanmasi
nedeniyle bakteri
üremesi.
• Pisecek çig yiyeceklerle
yenmeye hazir yiyeceklerin ayri
tutulmasi.
• Stokun yenilenmesi
(yiyeceklerde tarih kodu
bulunmasi)
• Dogru sicaklikta depolama
<8ºC.
• Yiyeceklerin üstü kapali olmasi.
• Dezenfekte edilmis yiyecek
kaplari.
HAYIR
(Isyerinizde
pisirilecekse)
• Kirli
malzeme/eleman
nedeniyle kirlenme.
• Oda sicakliginda
fazla birakilmasi
nedeniyle bakteri
üremesi.
• Elemanlarin kisisel temizligi iyi
olmalidir, temiz koruyucu
giyecekleri olmalidir, eller sik
yikanmalidir.
• Mikroptan arinmis ekipman
olmalidir.
• Yiyecekler oda sicakliginda en
çok iki saat kalmalidir.
• Çig ve pismis yiyecek alet ve
ekipmani ayri tutulmalidir
(özellikle salta ve soslar için).
HAYIR
(Pisirilecekse)
Hazirlama
EVET (yenmeye hazir
yiyecekler için)
EVET (bir baska
islem görmeden
yenecekse, ör.
salata)
EVET
(yenmeye
hazirsa, ör.
salata)
IZLENMESI
DÜZELTICI
ISLEM
• Gelen malin sicakligini
kontrol ediniz: 8°C veya alti
(sogutulmus) veya -18°C
(dondurulmus).
• Son kullanma tarihleri.
• Ambalajinin durumu.
• Aracin temizligi.
• Et üzerinde saglik muayene
mühürleri.
• Uygun standartta
olmayanlar reddedilir.
• Mal baskasindan alinir.
• Buzdolabi sicakliklari (her
gün) kontrol edilir: 8ºC veya
alti.
• Dondurucu dolap sicakliklari
(her hafta) kontrol edilir:
-18ºC veya alti.
• Stok üzerindeki tarih kodlari
(her gün) kontrol edilir
• Kaplarin/ekipmanin temizligi
kontrol edilir.
• Çig ve pismis yiyeceklerin
ayri tutuldugu kontrol edilir.
• Eleman ve ekipman
temizliginin müdüriyet
tarafindan kontrolü.
• Çig ve pismis yiyecek
ekipman/bölgelerinin ayri
olmasi.
• Salatalar sulandirilmis Milton
veya mikrop öldürücü hapli
suyla yikanmalidir.
• Buzdolabi ayarlanir
veya bozuksa tamirci
çagirilir.
• Son kullanma tarihi
geçmis veya kirlenmis
yiyecekler atilir.
• Ekipman mikroptan
arindirilir
• Kadro tekrar egitimden
geçirilir.
• Ekipman tekrar
mikroptan arindirilir.
geçirilir.
• Oda sicakliginda iki
saatten çok kalmis
veya kirlenmis
yiyecekler atilir.
-2-
IS
Kritik Kontrol
Noktasi?
TEHLIKESI
KONTROLÜ
Pisirme.
Zararli bakterilerin az
pisirme sonucu hayatta
kalmasi
• Yiyecegin iyi pismesi
saglanmalidir.
- döner kebap ise kesilen
derinlige kadar iyi pismelidir
- hamburgerlerin ortasinda
pembe renkte et
kalmamalidir.
- piliç/et sislerde et parçalarinin
ortasinda pembe renkte et
kalmamalidir
EVET
5. Pismis
hamburger /
kebaplarin
müsteriye
verilmeye
hazirlanmasi
Pismis hamburger /
kebaplara elle veya çig
yiyeceklerle veya
ekipmanla zehirli bakteri
bulasmasi.
• Ellerin her zaman ve özellikle
çig hamburger veya ete
dokunulduysa iyice yikanmasi.
• Ekipman ve aletlerin mikroptan
arindirilmasi. Çig
hamburgerlerin izgaraya
konulmasi ve alinmasi
islemlerinin ayri aletlerle
yapilmasi.
• Mümkünse sadece bir gün
dayanacak az kebap
hazirlanmalidir.
• 2 saat içinde sogutulmali,
sonra buzdolabina veya
dondurucuya yerlestirilmelidir,
tarih kodu verilip üstü
kapatilmalidir. Dolaptaki salata
ve soslarin kirlenmemesi için
dolabin en altinda tutulmalidir.
kullanilmalidir.
• Hasarat içeri girememelidir.
• Tek bir kez sogutulmamalidir –
sogutma isleminden
kaçinmaya gayret edilmelidir.
EVET
4.
6.
Artik çig döner
kebabin
sogumasi
• Buzdolabindaki pismis
yemeklerin çig
kebaplarla kirletilmesi.
• Hayatta kalmis
bakterilerin üremesi.
• Kebaplarin
sogumasinin uzun
sürmesi nedeniyle
mikrop üremeye
baslamasi.
HAYIR
IZLENMESI
• Etler, ayari yapilmis,
mikroptan arinmis ve
etlerin içlerine sokulan
tip termometre ile
ölçülmeli, distan
görülenler
dogrulanmalidir. Her
aksam 2 – 3 yiyecegin
iç sicakliginin 75ºC
oldugu kontrol
edilmelidir.
• Eleman çalismalarinin
ve temizliginin
müdüriyet tarafindan
denetlenmesi.
• Ellerin sik yikanmasi.
— Soguma sürelerinin ve
buzdolabindaki
durumun müdüriyet
tarafindan
denetlenmesi.
— Temizlikle ilgili
uygulamalar.
— Hasarat belirtileri olup
olmadigi kontrol edilir.
DÜZELTICI
ISLEM
• Ortasi 75°C olmayan et
yemekleri tekrar pisirilir.
geçirilir.
• Kirlenmis yiyecekler
atilir.
geçirilir.
• Ekipman tekrar
• Oda sicakliginda iki
saatten çok kalan
yiyecek atilir.
• Çig dönere dokunmus
yenmeye hazir yiyecek
atilir.
• Ekipman tekrar
• Gerektiginde uygun
hasarat kontrolü
düzenlenir.
-3-
IS
TEHLIKESI
KONTROLÜ
Kritik Kontrol
Noktasi?
7.
Tekrar isitma
• Yetersiz isitma sonucu
zehirli bakterinin
ölmemesi.
• Yemek iyice isitilir (sicakligi
>75°C olmalidir).
• Tekrar isitma islemi ancak bir
kez yapilabilir.
EVET
8.
Yemeklerin
kaplari tutan
tezgahta sicak
tutulmasi
• Yemekler 63°C’de veya
üstünde tutulur.
kullanilir.
• Yemeklerin üstü kapali tutulur.
• Kisisel temizlik iyi olmalidir.
EVET
9.
Servis
yapilmasi
• Yetersiz sicaklik
sonucu kapta tutulan
yemeklerde bakteri
üremesi.
• Yemeklerin çig
yiyeceklerle, pis
ekipman veya
elemanlardan
kirlenmesi.
• Yemeklerin çig
yiyeceklerle, pis
ekipman veya
elemanlardan
kirlenmesi..
• Kisisel temizlik iyi olmalidir,
eller her zaman ve özellikle çig
ete dokunulduysa iyice yikanir.
kullanilir.
• Çig yiyeceklerden ayri tutulur.
EVET
IZLENMESI
• Ayari yapilmis,
mikroptan arinmis
termometre ile son
pisme sicakliginin
>75°C oldugu kontrol
edilir.
• Ayari yapilmis,
mikroptan arinmis
termometre ile >63ºC
oldugu kontrol edilir.
• Kadro/ekipman temizligi
kontrol edilir.
• Çig yiyeceklerden ayri
tutulur.
• Üstü kapali tutulur.
Müdüriyetin kontrol
edecegi hususlar:
• Kisisel temizlik;
• Ekipmanin temizligi;
• Çig ve pismis
yiyeceklerin ayri
tutuldugu.
DÜZELTICI
ISLEM
• >75°C’ye gelene kadar
isitilir
• Tekrar isitilmis ama
satilmamis yemekler
atilir.
atilir.
geçirilir.
• Ekipman tekrar
atilir.
geçirilir.
• Ekipman tekrar
HAZARD ANALYSIS DAILY MONITORING RECORD
*
INSERT TEMPERATURE READING
N.B. The law refers to the temperature of the food not the air temperature of equipment
3 FOR GOOD STANDARD
X WHERE PROBLEM FOUND - NOTE ACTION TAKEN
CHECKS MADE
MON
TUE
WED
THU
FRI
SAT
MON
Fridge 1 (8ºC or below)
*
Fridge 2 (8ºC or below) *
Freezer 1 (-18ºC or below)
*
Freezer 2 ( -18ºC or
below) *
Chilled Deliveries (8ºC or
below) *
Frozen Deliveries
(-18ºC or below) *
Centre Temperature of
Cooked Food* (75ºC)
Centre Temperature of
Reheated Food* (75ºC)
Food in Bain Marie* (63ºC
or above)
Food in Hot Cupboard*
(63ºC or above)
Has Food been cooled
within 2 hours?
(3)( x) - (If not insert time)
Staff Hygiene Acceptable (3) (x) (If not actions taken)
Cleaning and disinfection
Checks (3) - (Actions
Taken)
Check for signs of pests
(3) ( x) (Actions taken
where pests found)
Checks on food handling
practices - Adequate
separation raw/cooked
(3) (x) (Actions taken)
EH31
TUE
WED
THU
FRI
SAT
MON
TUE
WED
THU
FRI
SAT
MON
TUE
WED
THU
FRI
SAT