Basildon District Council - Food Safety
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Basildon District Council - Food Safety
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 EH67ANALYSIS (TURKISH) • Survival of pathogenic bacteria from underheating . • Reheat thoroughly (temperature YES should be >75°C). • Reheat only once. © Basildon District Council 2003 • 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. • Re-sanitise equipment. • 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. • Re-sanitise equipment. • 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 EH67ANALYSIS (TURKISH) © Basildon District Council 2003 • Dispose of contaminated food. • Re-train staff. • Re-sanitise equipment. • Dispose of any contaminated food. • Re-train staff. • Re-sanitise equipment. 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 EH67ANALYSIS (TURKISH) EVET (yenmeye hazir yiyecekler için) © Basildon District Council 2003 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. • Kadro tekrar egitimden 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. • Mikroptan arinmis ekipman kullanilmalidir. • Hasarat içeri girememelidir. • Tek bir kez sogutulmamalidir – sogutma isleminden kaçinmaya gayret edilmelidir. EVET 4. 6. Artik çig döner kebabin sogumasi EH67ANALYSIS (TURKISH) • Buzdolabindaki pismis yemeklerin çig kebaplarla kirletilmesi. • Hayatta kalmis bakterilerin üremesi. • Kebaplarin sogumasinin uzun sürmesi nedeniyle mikrop üremeye baslamasi. © Basildon District Council 2003 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. • Kadro tekrar egitimden geçirilir. • Kirlenmis yiyecekler atilir. • Kadro tekrar egitimden geçirilir. • Ekipman tekrar mikroptan arindirilir. • Oda sicakliginda iki saatten çok kalan yiyecek atilir. • Çig dönere dokunmus yenmeye hazir yiyecek atilir. • Ekipman tekrar mikroptan arindirilir. • 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. • Mikroptan arinmis ekipman 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. • Mikroptan arinmis ekipman kullanilir. • Çig yiyeceklerden ayri tutulur. EVET EH67ANALYSIS (TURKISH) © Basildon District Council 2003 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. • Kirlenmis yiyecekler atilir. • Kadro tekrar egitimden geçirilir. • Ekipman tekrar mikroptan arindirilir. • Kirlenmis yiyecekler atilir. • Kadro tekrar egitimden geçirilir. • Ekipman tekrar mikroptan arindirilir. 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 © Basildon District Council 2003 TUE WED THU FRI SAT MON TUE WED THU FRI SAT MON TUE WED THU FRI SAT