Specialists in providing an extensive range of hygiene & safety products, packaging and janitorial supplies to those involved in the food industry We give free advice on a range of products to help you to comply with the relevant food safety regulations. We also offer a complete survey service to establish the hygiene and packaging needs to those involved in the food manufacturing & wider food industries, please contact us for further information.
t: 0808 1782 965 e: sales@ wfpgroup.com Severn House, Bromyard Rd., Crown East, Worcester WR2 5TR
food containers | buckets & bottles | vacuum pouches | flexible packaging blue tint bags | transit packaging | hygiene & safety products
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www.hwfire.org.uk
Does Fire Safety Law Apply to You? Do you own a restaurant, fast food outlet, or takeaway?
✔
Do you, your family, employees or anyone else sleep at the premises? ✔
If you answered
YES then it does!
Good management of fire safety is essential to ensure that fires are unlikely to occur; that if they do occur they are likely to be controlled or contained quickly, effectively and safely; or that, if a fire does occur and grow, everyone in your premises is able to escape to a place of total safety easily and quickly. To comply with the law and keep people safe from fire, you must carry out a risk assessment which will help you ensure that your fire safety procedures, fire prevention measures and fire precautions (plans, systems and equipment) are all in place and working properly, and the fire risk assessment should identify any issues that need attention. For FREE practical fire safety advice or information visit the Business Safety section on our website or contact your local Community Fire Protection Office:
0800 032 1155
21
3
Running a Successful Food Business 2013 edition
4
5
Introduction
Since 2011 Worcestershire Regulatory Services [WRS] has been responsible for ensuring compliance with food safety (Environmental Health), food standards (Trading Standards) and Licensing legislation on behalf of our partner local authorities (Worcestershire County Council, and the District Councils of Bromsgrove, Malvern Hills, Redditch, Worcester City, Wychavon and Wyre Forest). Anyone who owns, manages or works in a food business, or is considering starting a food related business, needs to be aware of their responsibilities. We give advice every day to both new and existing businesses to help them trade fairly and well within the legal framework. This publication is not intended to be a comprehensive guide to all aspects of relevant legislation. Food Business Operators (FBO) can find extensive information on legal requirements through the Food Standards Agency (FSA) website www.food.gov.uk and in their publications such as Starting Up and Food Hygiene: A Guide for Businesses. The purpose of this guidance is to emphasize some of the key requirements needed to ensure you produce safe food, together with some Top Tips for good practice based on the questions Food Safety Officers are regularly asked. The information has been put together by operational officers with extensive experience in their field. Some information may appear more than once to give a better overview of a specific area of food operations.
WRS also have a Health and Safety in the Workplace Handbook (2012 edition) giving advice on the basic health and safety standards you need to meet. Our website www.worcsregservices.gov.uk is where you will find additional and updated information including our extensive Glossary of Key Food Terms which is too extensive to include in this publication. Worcestershire Regulatory Services thanks all advertisers for their support. The inclusion of advertisements does not imply that WRS endorses any of the advertised companies nor any of their products or accepts any liability for any product or service produced.
Editor: Helen Cameron, CMCIEH May 2013 Published by Worcestershire Regulatory Services, PO Box 866, Worcester WR1 9DP Contact us on 01905 822799 or at wrsenquiries@worcsregservices.gov.uk
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●
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Dismantling
Fa¸cade retention Land reclamation
Environmental asbestos removal
Chemical hazardous waste removal ●
●
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Site clearance/bulk excavation ●
●
Demolition
Soft strip/refurbishments ●
●
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Crushing/recycling
24 hour emergency call out service
City Demolition Contractors (Birmingham) Ltd Blews Street • Aston • Birmingham • B6 4EP
T: 0121 333 7999 F: 0121 333 3777 E: info@citydemolition.co.uk W: www.citydemolition.co.uk
2
7
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Key Food Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Key Legislation Applying to Food Businesses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Powers of Officers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 National Code of Practice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Visits to Premises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Formal Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Imminent Risk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Premises Complaints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Sampling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Food Alerts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Imported Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Traceability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Food Hygiene Rating Scheme (FHRS) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Alcohol and Entertainment Licensing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Running a Safe and Legal Food Business . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Food Premises Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Changes of Ownership . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Approved Premises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Choosing a Suitable Premise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Designing Your Layout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Training Your Team . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Food Safety Management Systems (FSMS) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Advice for Businesses Handling Raw and RTE Foods . . . . . . . . . . . . . . . . . . . . . . . . 25 Personal Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Temperature Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Plan Your Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Ice Machines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Rapid Hygiene Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Maintaining a Pest Free Environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
8
Contact:
Adil Mehmood, B.Sc.(Hons),M.Sc.(Hons), PgD.
Tel: 07971234370 www.adilfoodsafety.co.uk
TRAINING & CONSULTANCY
We specialize in raising Food Safety, Health & Safety and Fire Safety standards internationally by providing cost-effective training and consultancy in English, Urdu, Hindi, Punjabi, Bengali, Arabic, Polish and Mirpuri languages.
ALL
OUR TRAINERS AND CONSULTANTS ARE HIGHLY QUALIFIED AND EXPERIENCED.
Education is a priority for any company and we strive to offer the highest possible standards. Flexible training is available to suit the needs of businesses. All courses can be run over weekends, evening or half days on your premises to suit the businesses.
Need help with Food Safety? GET CLEAR ADVICE AND SUPPORT ● New business advice
(including health & safety / fire) ● Kitchen inspection / Audit ● Improve your Food Hygiene rating ● Food Safety Management Systems
Hazard analysis / SFBB / HACCP Initial visit at our own cost T: 07786622741 E: karen.meadows@safetyinaction.co.uk Twitter: safety_inaction
4
(Dust and Fume Control, Industrial Ventilation Engineers) Specialists in the design, manufacture and installation of all types of Dust and Fume control equipment, including:-
Dust and Fume Extraction Systems. Wood Refuse and Filtration Equipment. Welding and Solder Extraction. Kitchen Ventilation and Extraction Canopies. General Ventilation. Comfort Air conditioning. LEV (COSHH) Testing. Ductwork and fabrications undertaken from all types of Steel and Plastics. Telephone: (01562) 743869 Fax: (01562) 862018 email: severn@ventilation.wanadoo.co.uk www.severnventilation.co.uk Hill Street, Kidderminster, Worcestershire. DY11 6TD
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9
Contents (continued)
Fats, Oils and Greases (FOG) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Flooding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Storage of Herbs and Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Dogs in Food Premises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 WCs in Takeaways . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Primary Authorities – Cutting Red Tape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Major Causes of Food Borne Illness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Outbreaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Norovirus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Controlling Infection from Laundry in High Risk Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Health and Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Gas and Electrical Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Electrical Supply and Electrical Appliances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Fire Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Mobile Trading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Running a Food Business from Home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Making Cakes and Flour Confectionery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Food Descriptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Problems encountered . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Understanding Food Labelling (Including use by and allergens) . . . . . . . . . . . . . . . . . . . . . 53 Durability Indication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Health and Well Being . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Obesity in the UK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Worcestershire Works Well . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Self Assessment Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Useful Contacts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
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Key Definitions relating to Food Businesses
Codex Alimentarius A series of international standards for food and agricultural products. They help ensure fair trade and consumer protection internationally. Due Diligence A defence which is designed to balance the protection of the consumer against defective food, with the right of traders not to be convicted of an offence they have taken all reasonable care to avoid committing. Food Food includes drinks, ice, raw ingredients and the finished product. Food that is to be sold or served must be fit for human consumption and meet food safety requirements. Food Business Any undertaking, public or private, whether for profit or not, carrying out any of the activities related to any stage of production, processing or distribution of food. Food Business Operator [FBO] The natural or legal persons responsible for ensuring that the requirements of food law are met within the food business(es) under their control. Food Safety Management System [FSMS] European legislation requires all food businesses to assess the hazards (risks) associated with their business, to document the hazards and how they are controlled. A documented FSMS can range from complex procedural manuals to a single sheet of
paper. For individual catering businesses using the Food Standards Agency model system Safer Food Better Business will normally fulfil this requirement. Food Standards Agency [FSA} Set up by statute in 2001 the FSA is responsible for protecting public health in relation to food in the UK. Its headquarters are in London with national offices in Scotland, Wales and Northern Ireland. It is an independent government department and sets the standards to which local authorities must work to ensure food produced or sold in the UK is safe to eat. From its inception, the Agency declared that it would take no decisions about food policy except in open Board meetings (now on webcast). The six outcomes the FSA currently aims to deliver: ➜ foods produced or sold in the UK are safe to eat ➜ imported food is safe to eat ➜ food producers and caterers give priority to consumer interests in relation to food ➜ consumers have the information and understanding they need to make informed choices about where and what they eat ➜ regulation is effective, risk-based and proportionate, is clear about the responsibilities of food business operators, and protects consumers and their interests from fraud and other risks ➜ enforcement is effective, consistent, riskbased and proportionate and is focused on improving public health
11
Key Definitions relating to Food Businesses (continued)
Hazard Analysis A hazard is ‘a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect’ (Codex Alimentarius). Establishing what the hazards are in a business is a key step in the HACCP (Hazard Analysis and Critical Control Point) process. Pre-Requisites Pre-requisites are essential good hygiene practices that must be in place before any food safety (risk) management system, can be implemented effectively. Pre-requisites include proper design and construction of premises, good cleaning and disinfection procedures, staff training and supervision (e.g. personal hygiene), pest control, waste management. There is no point in implementing HACCP based procedures until your pre-requisites are in place.
Key legislation applying to Food Businesses Regulation (EC) No 852 /2004 on the Hygiene of Food Stuffs – Basic Food Hygiene Requirements. Regulation (EC) No 853/2004 Food of Animal Origin – Specific Food Hygiene Requirements for certain businesses (Approved Premises). Regulation (EC) No 178/2002 General Principles of Food Law – General Principles and Definitions. The Food Hygiene (England) Regulations 2006 – Temperature Control Requirements and Enforcement Powers. The Food Labelling Regulations 1996 (from December 2014 the Food Information Regulation EC 1169/2011). Regulation EC 1924/2006 Nutrition and Health Claims Made on Food. Consumer Protection from Unfair Trading Regulations 2008. Licensing Act 2008.
12
Catering Equipment Express Manufacturer and Supplier of Catering Equipment HIGH QUALITY CATERING EQUIPMENT AT AFFORDABLE PRICES, ALL COME WITH PARTS & LABOUR WARRANTY.
Suppliers of a comprehensive range of ingredients, additives, colourings, flavourings, seasonings and sweeteners to the food industry. Tel.: 0121 550 7872 Fax.: 0121 550 1817
www.mayproducts.co.uk
24
• Reliable service. • Tailored to suit your needs • High quality brands — Foster, Rational, Alpeninox, Classeg, Lincat, Imperial, Blue Seal, Frima and Falcon OVENS, COOKERS, MICROWAVES, FRYERS, GRILLS, FRIDGES, FREEZERS, COMBI OVENS, GLASS, DISH AND UTENSIL WASHERS, ICE MACHINES, EXTRACTION SYSTEMS, SINKS, ETC.
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Energy efficient cabinets 34
Care for Hands, Pans, Profits New Ovenable Liner Bags For Gastronorm Pans, Pots & Trays. For use in Bain Maries, Ovens, Hot Food Deli’s & Soup Pots. High Heat Resistant Unolyn Bags -70°C up to 200°C Liner bags ideal for freezing, boiling, roasting, baking, steaming, marinating & re-heating - Seamless for Better Performance To view our full range of products please visit www.albionpackaging.co.uk Tel: 01527 881901 Fax: 01527 881915
Unit 9, Aston Fields Trading Estate, Aston Rd, Bromsgrove, Worcs B60 3EX email: sales@albionpackaging.co.uk
19
HATCHERY HEALTHCARE LTD
1/2 GN PAN
1/3 GN PAN
I C Oils Ltd Collectors of Waste Cooking Oils & Fats
Poultry specialists in the prevention and control of Salmonella on farms.
Suppliers of
Professional advice and training on poultry vaccination.
Pure Vegetable Cooking Oil
Suppliers of livestock disinfectants. Suppliers of hand hygiene products. Expert advice on the cleaning and disinfection of poultry housing.
tel 0182752889 mob 07967 712 755 email icoils@aol.com
Full laboratory service and blood testing service for the poultry health sector.
T: 01948 841412
1/1 GN PAN
F: 01948 841413 29
88 Briar, Amington Tamworth, Staffs B77 4DZ
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13
Powers of Officers
National Code of Practice Food Safety Officers work to a national Code of Practice. Issued by the FSA, the Code can be viewed on www.food.gov.uk. It is subject to regular review. The FSA issue additional guidance if serious issues arise not covered in the Code. The scores given by officers for your food safety and standards practices are also included in the Code. This helps ensure consistency of ratings countrywide.
Visits to Premises Food Safety and Food Standards Officers can visit your business at any reasonable time, i.e. during trading hours, including evenings and weekends. The frequency of visits is linked to the hazards of the business and how well they are controlled. If major problems are found officers will visit until compliance improves. It is normal practice to make unannounced visits for both programmed inspections and complaint investigations. If you are very busy an officer may make arrangements to come back at a more convenient time. Refusing entry to an officer is an offence. The owner of the business does not have to be present. We will make a point of talking to your staff to ensure they know how to produce safe food. At the end of a visit the officer will leave you a written report which you will be asked to sign. The report should make it clear if there is any action you need to take and how urgent this is to ensure you are producing safe food. Items for action will be coded:
1. Immediate action required 2. Action within three months (or as agreed with the officer) 3. Recommendations of good practice A copy of the report will be scanned by WRS and kept for future reference. Also see Food Hygiene Rating Scheme page 15
Formal Action: Notices WRS aim is to support businesses in producing safe food. Working together has led to a high level of compliance in Worcestershire but WRS will not hesitate to take enforcement action against poor performers. Officers have the power to serve Hygiene Improvement Notices [HIN] to ensure legal requirements critical to food safety are met. The majority of notices are served in relation to poor compliance with: ➜ ➜ ➜ ➜ ➜
hand washing facilities documented food safety management system training pest control waste management
For an Improvement Notice you will be given a minimum of 21 days to comply. Notices can be appealed. Failure to comply with a notice is an offence.
14
Powers of Officers (continued)
Imminent Risk If totally unacceptable conditions are found which present an imminent risk to public health, e.g poor cleaning, pest infestation, lack of hot water, officers have the power to close the business immediately using a Hygiene Emergency Prohibition Notice [HEPN]. This will be displayed on your premises for the public to see. The officer will ratify this through the Magistrates Court within three working days of service. If you reopen your premises before they have been confirmed as safe by an officer you are committing an offence.
Where a HEPN is served further formal legal action, i.e. prosecution is almost certain to follow. This will involve your being formally interviewed under caution. In some cases the officer may offer the option of voluntary closure. This only applies if the FBO is prepared to agree to close immediately and stay closed until rechecked as safe to serve food by an officer. No action is taken with the courts and no notice is displayed on the premises but prosecution may still be considered.
Premises Complaints WRS receive hundreds of complaints every year about food businesses. If we receive a complaint about poor food safety practices, poor cleanliness or a pest infestation we will visit your premises. Other complaints may initially be investigated by phone or e-mail. If we establish a complaint is justified, you will be asked to take action to solve the problem. A justified complaint may lead to an immediate full food hygiene inspection and rerating of your premises and/or formal action as outlined above. We cannot release names of complainants without their permission but they will be advised of action taken.
Sampling
18
WRS carries out regular sampling of food and related products. The sampling programme changes each year to meet national, regional and WRS intelligence. Sampling includes microbiological and chemical testing of over the counter purchases of food and
15
Powers of Officers (continued)
food related products, shelf-life testing and visits to premises to carry out surveys, take environmental swabs and samples of food being produced. Recent sampling programmes have included imported foods, salads, cooked rice, sandwiches, dish cloth/tea towels, cooked meats and pâtés and bottled water. Officers also carry out sampling of some complaints provided the food item has been properly stored. You will be advised of the sampling result and any action required if unsatisfactory.
Food Alerts When there is a safety issue with a food that is sold on a national or international scale, the FSA issue Food Alerts. These are designed to warn the public, food businesses and local enforcement authorities of the problem. Alerts range from microbiological and physical contamination to incorrect allergen labelling. Food is normally withdrawn by the food companies on a voluntary basis and recalls are often advertised in national media. Occasionally WRS are asked to check that food businesses have been notified of a problem and give advice about withdrawal of a product.
Imported Foods There is free movement of goods throughout the EU but foods imported from outside the EU are subject to extra checks (documentation and sometimes testing). Deliveries can be held up by these product checks.
Traceability Regulation EC/178/2002 defines traceability as the ability to trace and follow food, feed, and ingredients through all stages of production, processing and distribution. The identification of the origin of feed and food ingredients and food sources is of prime importance for the protection of consumers, particularly when products are found to be faulty or contaminated, e.g. the recent horsemeat contamination of beef products. Regulation 178 covers general provisions for traceability of all food and feed, all food and feed business operators. As a food business you may be asked by WRS officers to provide traceability documents for your immediate suppliers. Production of invoices will usually satisfy this requirement. A Food Traceability Fact Sheet can be downloaded from www.ec.europa.eu.
TOP TIP Make sure when buying products for sale or ingredients for your recipes, you use a reputable supplier. You should be provided with an invoice so you have an ‘audit trail’. A scribbled note on a piece of paper torn from a notebook stating how much paid is not acceptable as proof of supplier. You should be able to provide name and address and a telephone number together with details of what is supplied.
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Phase Electrics Domestic • Commercial Industrial
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17
Food Hygiene Rating Scheme (FHRS)
WRS became part of the FSA national Food Hygiene Rating Scheme [FHRS] in June 2012. The FHRS is a FSA – Local Authority partnership supported by government. Its primary purpose is to help consumers choose where to eat out safely by providing information about hygiene standards in food outlets. The FHRS also helps support businesses who trade well and drives up and maintains food safety standards. Some 95 per cent of Local Authorities are now part of the FHRS. We have to work to a national Brand Standard which can be viewed on the FSA website. All catering outlets (restaurants, cafe´s, canteens, schools, care homes and nurseries, mobiles, event caterers, hotels and guest houses) and butchers selling raw and cooked meats are included in the scheme. Manufacturers, retailers, wet bars, child minders and those producing low risk foods, (e.g. jams, cakes) are currently not part of the WRS scheme. Your FHRS level is based on inspecting officers’ rating of: ➜ food hygiene practices ➜ structure, equipment, cleanliness ➜ confidence in management [CIM] of which a key element to score well is having an appropriate food safety management system [FSMS} in place There are six rating levels Level 5 Very Good Level 4 Good Level 3 Generally Satisfactory Level 2 Improvement Necessary Level 1 In need of Major Improvement Level 0 In need of Urgent Improvement.
Businesses which receive a 2/1/0 rating will be revisited until standards improve. They may also be subject to formal action. Worcestershire food businesses have a very good hygiene track record with some 93% having been given ratings between L5 and L3. Over 2,400 are now listed by local authority area on the FSA website. To check your rating is correctly uploaded log on to www.food.gov.uk/ratings and do a local search. WRS cannot make corrections to the site but can put an incorrect rating on hold. The site is updated regularly but please do not expect your rating to appear the day after an inspection as there can be a time delay of two-three weeks on updating information! Businesses are issued with a window sticker at time of visit. A printed A4 certificate will be sent post visit.
There is currently no legal requirement to display these but we strongly encourage you to do so! You cannot be re-rated for three months other than by appeal. If you are not satsified with a score given, you have a two week period from time of visit to appeal the rating given. It is an offence under the Consumer Protection from Unfair Trading Regulations 2008 to display a rating which is not the current one listed. The sticker and certificate are the property of WRS and can be removed at any time by an officer.
18
Alcohol and Entertainment Licensing
Any business, organisation or individual wishing to carry on Licensable Activities will first need to obtain a Premises Licence, Club Premises Certificate or a Temporary Event Notice (TENS) from their Local Council Licensing Office. Administration of licensing activity is carried out by WRS officers. Licensable activities are: ➜ ➜
➜ ➜
The sale by retail of alcohol The supply of alcohol by or on behalf of a club to, or to the order of a member of the club The provision of regulated entertainment The provision of late night refreshment (the sale of hot food or drink between 23:00hrs and 05:00hrs).
The types of businesses which might need a Premises licence, Club Premises Certificate or TENS are pubs and bars, cinemas, theatres, nightclubs, late night cafe´s, restaurants or eateries, village and community halls, supermarkets and off licenses. A TENS may be more appropriate for one off events where less than 500 people will be attending. To apply for a licence, certificate or TENS you need to complete an application form and send it to the local council where the licensable activities are planned to take place. A set fee is required and you will also need to send a copy of your application to the police and other “Responsible Authority”.
Any person submitting an application for licensable activities, especially regulated entertainment, should also consider in the first instance how it may affect any neighbours, e.g. noise nuisance, traffic, potential crime and disorder. Proactive positive steps should be taken to limit any negative effect on local residents or businesses, directly resulting from the issue of a Premises Licence or TENS. Full details and guidance can be obtained from your local Council or by visiting the Home Office website – www.homeoffice.gov.uk
Licence Checks WRS officers will also visit premises where licence fees have not been paid within 5 days of due date. They are empowered to take enforcement action if you are trading illegally. The could include closing premises and/or prosecution.
19
Running a Safe and Legal Food Business
Food Premises Registration (Food Premises Registration form available at www.worcsregservices.gov.uk) Regulation EC 852/2004 Article 6 requires all businesses offering food and drink for sale to register with the Local Authority where they are based. It is an offence not to register. This applies to everyone from major manufacturers to individuals working in a domestic setting. It should be done at least 28 days prior to starting trading. There are currently no exemptions. Registration is free. WRS confirms all new registrations and further start up information may also sent. You must tell us if you change your work activities, e.g. a wet sales pub starts producing meals, a home-based business relocates to a commercial unit, high risk foods (e.g. meat products) are added to the food you offer for sale. We will then advise you on any new food safety measures you need to consider.
Changes of Ownership Registrations are not inherited. If the business changes hands a new registration is required. The business will be subject to a new inspection and, if in scope of the FHRS, a review of the FHRS rating.
TOP TIP Think about who signs the form. The person signing the registration will be assumed to be the Food Business Operator (FBO) and is taking legal responsibility for ensuring the business complies with legislation. If things go wrong this individual may be held legally liable. If legal action is being considered officers will always check that registration details are correct. WRS have powers under Section 16 of the Local Government Miscellaneous Provisions Act 1969 to formally request information on who owns the business. Failure to provide such information is an offence.
Do you Know? The name, address of premises, telephone number and name of FBO have to be kept on a Public Register and provided on request to third parties.
Approved Premises under EC Regulation 853/2004 If your business is involved in processing raw ingredients of animal origin (FAO) and you supply to another business, in addition to the requirement to register outlined above, you may also need to be approved under Regulation (EC) 853/2004. If you only sell direct to the final consumer then you do not need to be approved. Premises that need to be approved include: ➜ meat product plants ➜ meat preparation plants (unless attached to a slaughter house) ➜ minced meat processing operations and mechanically separated meat processing plant
20
Running a Safe and Legal Food Business (continued)
➜ ➜ ➜ ➜ ➜
cold stores dairy product processing fish or shellfish product processing eggs or egg products frogs legs and snails. TOP TIP If you are thinking of running this type of business always consult a Food Safety Officer first . There is a higher standard required in setting up. Failure to apply for approved status can lead to the business being closed down until the application is processed. The FBO has to complete an application form and provide WRS with a detailed set of documents. These include your HACCP, site plan, pest control proposals. Once approved you will be issued with a unique code in a standard format which has to appear on your product packaging. This code is notified to the Food Standards Agency, displayed on their website and traceable worldwide.
Choosing a Suitable Premise TOP TIP When selecting a premises for a food business consider whether they are suitable for the type of food you intend to offer now or if you expand in the future. Detailed requirements are in Regulation EC 852/2004, the Food Hygiene England Regulations 2006 and the Food Standards Agency Starting Up guide which you can download from www.food.gov.uk
Most new, purpose built food premises will comply with legislation. If you are thinking of using an older premise, or converting
premises that have not been used for food preparation before, consider what work (and finance!) may be needed to ensure compliance. The use of some premises may be restricted by planning consents and associated restrictive conditions (e.g, listed building consent). If you are not sure about the status of a building, you should contact the Planning Department/Development Control service within the relevant local authority in Worcestershire to check if there is any action you need to take. Premises must have adequate natural or mechanical ventilation. This may be as simple as having windows that open (you may need fly screens) but in many catering premises and those processing or cooking foods, you may need mechanical ventilation to help remove grease and other waste products from the cooking area. Costs may be incurred if Planners ask for a formal report by a competent person. If you need to install extraction equipment the Environmental Protection Act 1990 requires you to prevent fumes and noxious odours causing a nuisance to neighbours. Ensure that the premises have adequate lighting, natural or mechanical. Ensure that the premises have sufficient space to allow you to produce food safely, avoid cross contamination, (also see p25) enable effective cleaning and disinfection and promote good housekeeping. Consider how food will be handled at each stage of your business from the point at which the raw ingredients are delivered and
21
Running a Safe and Legal Food Business (continued)
stored, right through to serving your customers. Consider the internal and external layout. This is critical to ensure that you can produce food safely. It is often helpful to produce a floor plan so that you can see how each part of the business will fit into the premises. If things don’t fit then it probably is not suitable for your needs!
➜
➜
Designing your layout: ➜
➜
➜
➜
➜ ➜ ➜
➜
Surfaces must be smooth, impervious and easy to clean. Durability can be an issue especially in a high volume catering environment. Stainless steel or wall cladding are not legal requirements but will last longer than most other finishes. Tiles can be any colour or size as long as they are cleanable. You will need water resistant grouting. Floor surfaces must be non slip and easy to clean. Make sure there are no corners that can lift and allow food waste to build up underneath. Coving of wall/floor junctions is recommended. Where will ingredients be delivered and stored? If you need a dry store where will it be located? How many refrigerators and freezers do you need? Where will these be best located? Where will the sinks be located for washing food and equipment? In most cases you will require one sink for washing food and one for washing equipment.
➜ ➜ ➜
➜
➜
Where will you install hand wash basins? They must be located to ensure your employees use them. Do you need more than one? It is not acceptable to use other sinks in the kitchen for hand washing or basins associated with toilets. Where will food be prepared? How will you ensure the preparation of raw food is separated from the preparation of ready to eat foods to minimise the risk of cross contamination? What cooking appliances will you need and where would these be best located? Will you require equipment to keep food hot? Is any additional equipment needed, e.g. slicing machine, vacuum packer, microwave, blast chiller, dishwasher, etc? Where will these be located? Where will employees change into their work clothes? Where will clean work clothes be kept? How will this be separated from food preparation areas? Will you require a laundry area for washing protective clothing and other linen associated with the business?
Training your Team TOP TIP The current legal requirement is that employees are supervised and instructed and/or trained according to the work they do. The level of training required will depend on the type of food handling they undertake, i.e. employees who handle high-risk food will need more training than those who handle only low risk food.
22
23
Running a Safe and Legal Food Business (continued)
During a visit an officer will talk to you and your employees about the work you do. This helps determine if you and your employees have a suitable level of food hygiene knowledge and training to ensure that the food produced is safe to eat. If the answers are not satisfactory then we can require you and/or your employees to undertake formal training.
Identify Training Needs Whilst there is no legal requirement to attend a formal training course this is strongly recommended as it helps reinforce your own food safety messages. Find out what previous food handling knowledge, experience and qualifications each employee has. Decide which employees ➜ require supervision and instruction ➜ might benefit from attending a food hygiene training course Consider whether you have someone experienced enough to deliver training in-house or whether you would prefer to send some of your staff on a formal food hygiene training course. Devise a training plan for employees and record the training they undertake, e.g in Safer Food Better Business
Formal Training Courses When arranging formal training you should ensure that the training and qualification is developed or accredited by an external organisation. The Chartered Institute of Environmental Health (CIEH), The Royal Institute of Public Health and Hygiene
(RIPHH) and The Royal Society of Health (RSH) all provide recognised food hygiene training. There are also many on-line training providers. The CIEH has developed four levels of qualification: Level 1 Aimed at employees who only handle low risk or wrapped food. Low risk foods are those unlikely to support the growth of bacteria, for example, biscuits, crisps, sweets. Training is usually given to employees before they start work as part of their induction process. Level 2 For those who handle open high risk foods, e.g, cooking meals, preparing sandwiches. Level 3 For those who supervise food handlers and provide instruction. An additional level 3 qualification in developing, implementing and maintaining food safety management systems is also available. Level 4 Aimed at those who manage a food business operation.
Local Courses Worcestershire Regulatory Services offers regular Level 2 food hygiene training courses and occasional Level 3 and Level 4 courses. These are delivered by a team of professionally qualified trainers who are also operational officers so have up to date knowledge of the day to day running of a wide range of food businesses. For details check our website www.worcsregservices.gov.uk or contact us
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25
25
Running a Safe and Legal Food Business (continued)
on 01905 822799. We can also offer in-house courses — details on request. Case Study 1 You have employed someone to help out on Saturdays in your shop. You sell wrapped low risk foods such as crisps, sweets, biscuits and cakes. You only need to instruct and supervise.
Case Study 2 You employ a head chef, assistant chef, waiters and waitresses. Your head chef is responsible for implementing and maintaining your food safety management system. The chef should be trained in how to do this and should have a higher level of training than your other employees, e.g CIEH Level 3 Your assistant chef could: a ) be instructed and supervised in food hygiene by your head chef b) attend a formal training course c) you could put arrangements in place for training this employee, e.g. providing reading material and testing their knowledge. Your waiters and waitresses also prepare desserts. These are high risk foods and they will require instruction and supervision from the head chef. You should consider whether these employees should also receive formal training along with the assistant chef.
Food Safety Management Systems [FSMS] Regulation EC 852/2004 Article 5 requires businesses to have a written system in place to demonstrate that the food produced is safe to eat. A business that deals in only low risk foods, such as sweets, may not need to do more than keep invoices for traceability;
those that deal in high risk foods or processes may require significant documentation to demonstrate that they have sufficient procedures to ensure safe food. Whatever the size of business the system must be based on the principles of HACCP – Hazard Analysis Critical Control Points (see p24). For smaller businesses a model system is available called SFBB. Devised by the FSA, it is suitable for small businesses. The pack contains a series of ‘Safe Methods’ and sections you must complete to show how you manage food safety. The pack also contains a daily diary. You can download a pack directly from the Food Standards Agency website at www.food.gov.uk TOP TIP You can use any system you choose providing it reflects accurately what you do and the end result is safe food. We recommend you speak to a member of our food team to help establish the documentation required as this can range from a single piece of paper for a small domestic caterer to several volumes for complex manufacturing business.
SFBB may not be suitable for catering operations covering several sites, but you may find it useful to incorporate some of its pages or advice in your system. WRS can give advice on the best options. Other FSMS exist, e.g. Cook Safe in Scotland. This also includes records devised to demonstrate you are producing safe food. You can download it from the FSA Scotland website.
26
Running a Safe and Legal Food Business (continued)
Hazard Analysis Critical Control Points (HACCP)
change a recipe, new equipment Once you have a system based on the principles of HACCP you must document your findings by writing down:
TOP TIP
➜
Think about the HAZARDS that could cause your food to become unsafe and establish your Critical Control Points [CCP]. The major ones are: MICROBIOLOGICAL bacteria, viruses, fungus, spores CHEMICAL Cleaning Products PHYSICAL Packaging, broken glass, wood, metal, hair, fabric, plasters, finger nail, rodent droppings
➜ ➜ ➜
➜ ➜ ➜
Your management system must be based on the principles of HACCP. Think about where the hazards could occur in your business and cause your food to be unsafe. Decide if controlling or eliminating these hazards at that point is critical to ensuring that the food is safe e.g. temperature control (hot/cold), reputable suppliers. This is called a ‘Critical Control Point’ (CCP) . Once you know the hazards and where they will occur, you need to decide how you will minimise or eliminate the risk of the hazard occurring and which steps are CCPs. When you have established HOW you will control the hazards you will need to MONITOR your control measures and what action to take if these measures are not working. You must check, from time to time that your system is still accurate. This is especially important when you make a change, eg a new supplier, change cooking method,
➜
The hazards you have identified Where the hazards are likely to occur Your control measures The control measures that are critical to food safety and where these must be implemented Your methods for monitoring your control measures Your procedures for taking corrective action When you will review your system (at least annually, or after something has gone wrong) The records you will keep as evidence that your procedures work.
You can adopt a method of ‘Exception Recording’. This means that you only keep records when something goes wrong. If you choose this option your record should include: ➜ ➜ ➜ ➜ ➜ ➜
What went wrong How it was discovered What you did to solve the problem in the short term What you have done to solve the problem in the long term The signature and name of the person making the record The relevant dates.
NB: Safer Food Better Business (p23) is based on HACCP principles.
27
Running a Safe and Legal Food Business
Case Study 1 If you do not cook a chicken thoroughly bacteria may still be present and are a hazard as they can cause food poisoning. The cooking process is the CCP. There are different ways to check that the chicken is cooked thoroughly. You could check that the juices run clear when a knife is inserted in the deepest part of the bird close to the bone or that no pink meat remains. Best practice is to use a temperature probe and insert it into the deepest part of the bird, close to the bone. If it has reached a core temperature of +75°C for 30 seconds, it is likely that the chicken is cooked and safe to eat. If your monitoring reveals that the juices are not running clear, meat is still pink or the temperature has not risen to +75°C your CORRECTIVE ACTION would be to continue cooking the chicken until further monitoring indicates it is cooked through.
(continued)
Additional Advice when Handling Raw and Ready to Eat (RTE) Foods Cross Contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto ready-to-eat food from other food, surfaces, hands or equipment. Bacteria are invisible to the naked eye and can easily be spread to food. They can make your customers seriously ill and can even kill. Food businesses must practise good hygiene at all times to make sure the food they produce is safe. Also see section on Foodborne Illness (p41), further e-coli 0157 guidance at www.food.gov.uk and WRS Butchers SFBB Supplement on our website.
Case Study 2 The oven used to cook chickens has been replaced. Your new oven is gas rather than electric and does not have a fan. Check your original control measures are still valid. If not you should update your FSMS with the new CCP temperature requirement. Your monitoring finds the new oven is taking longer to cook chickens. You have checked the time it takes for a batch of chickens to reach +75°C. At a temperature of 180°C it takes an extra 10 minutes for the chickens to reach the correct temperature. You should record this information, e.g. “New gas oven installed. Checked the internal temperature of 4 chickens with a probe – was at 80°C in different parts of the batch after cooking for 40 minutes at 180°C”.
TOP TIP If your business handles raw food, which could be contaminated with E. coli O157 and ready-to-eat food (RTE), e.g. butchers, restaurants preparing their own burgers, handling steaks, there will be a greater risk. The FSA also recommend that raw food, such as meat, fruit and vegetables, that have been in contact with the soil and are not supplied as ready-to-eat, should be handled as if they are contaminated by E. coli O157.
The key control measures to consider when preparing and/or handling raw and RTE foods: Designated Clean Areas: Organise separate working areas, storage facilities, clothing and staff for the preparation and storage of raw and RTE foods. In businesses where
THE COMPLETE FOOD HAZARD LIST This list can be used to create a hazard profile of your food business or process, prior to determining where a HACCP study should focus.
Hazard Physical Pests (including faecal matter, dead + alive pests, feathers, egg cases (ootheca). Premises (tile fragments, glass) Person (food handler/customer/visitor) Product (bone/hair/skin) Packaging (cardboard/string/staples) Plant (equipment, machinery, services e.g. ventilation)
Chemical Equipment/maintenance (lubricating oil, metallic leachate) Cleaning materials Environmental – Pesticides, Herbicides, dioxin, radiation (changes that occur in cell are chemical in nature) Allergies (Histamine reaction/Anaphylactic shock – e.g. peanuts) Packaging – absorbency of materials Process chemicals and additives Medical residues e.g. antibiotics
Microbiological Survival of spores Survival of toxins Survival (from heat, chemicals or irradiation) of vegetative cells Multiplication of pathogens (conditions suitable) Cross Contamination pathogens (raw-cooked) Inherent Contamination (Salmonella, Campylobacter, BSE prion,) Spoilage organisms Regeneration of spores – invasive and toxin generation Contamination from water supplies and cooling water Air borne contamination
Significance
29
Running a Safe and Legal Food Business (continued)
space does not permit separate areas separation by time control can be used provided adequate cleaning takes place. Preparation of raw foods prior to RTE is recommended. Storage: Use separate storage and display facilities, including refrigerators and freezers. Where separate units are not possible, the clean areas should be sufficiently separated and clearly identifiable. Utensils: Separate chopping boards and utensils should be used for raw and RTE foods. Use colour coded equipment to reduce the risk even further. Packaging: Packaging materials for RTE food should be stored in a designated clean area and the outside surfaces of any wrapping materials for ready-to-eat food brought into a clean area must be free from contamination. Cash registers: Cash registers and other non-food equipment should not be shared by staff handling ready-to-eat food and staff working with high risk foods. Cleaning: Separate, colour coded cleaning materials, including cloths, sponges and mops should be used in any designated clean area. Use disposable, single-use cloths wherever possible. Disinfection can be used to destroy bacteria on surfaces. Chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt. Sanitisers have both cleaning and disinfection properties in a single product, but the two-stage cleaning and disinfecting process must always be carried out to ensure the sanitiser works effectively. You must also ensure
you use the correct dilution and contact time, as per manufacturer’s instructions. Heat is one of the best ways of killing bacteria. Temperature and contact time must be sufficient to destroy harmful bacteria. If using a dishwasher, water reservoirs should be kept above 80°C for at least 15 seconds. Dishwashers should be cleaned regularly, including the removal of food debris, plastic wrapping and limescale from the water jets, filters and drains. Re-usable cloths should be washed on a hot cycle, at 82°C or above, and dried between tasks. Equipment: Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat foods. TOP TIP Any disinfectant or sanitiser used should meet BS EN1276:1997 or BS EN 13697:2001. Your supplier should be able to confirm if they meet the required standards.
Personal Hygiene One of the easiest ways for bacteria to spread is from hands. Good hand washing practices are essential to ensuring food safety. Hands must be washed thoroughly using hot water and soap: ➜ ➜ ➜
before starting work / entering a food area before touching any food after handling raw meat, poultry, shellfish, eggs or dirty vegetables
30
Running a Safe and Legal Food Business (continued)
➜ ➜ ➜ ➜ ➜
after handling dirty packaging after using the toilet after coughing, sneezing, touching face or hair after handling rubbish after cleaning
Hand Wash Facilities A sufficient number of wash hand basins with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands must be available. In some high risk business non-hand contact taps may be required.
The Correct Way to Wash Your Hands
The wash hand basin must be properly connected to the drainage system and used for hand washing only. If the only wash hand basin is in a toilet area it is not usually deemed to be an appropriate hand wash facility in any business where high risk foods are prepared. Fabric hand towels are not recommended as their multiple use can harbour bacterial growth.
31
Running a Safe and Legal Food Business (continued)
TOP TIPS • • • •
• • • • • •
Keep nails short and clean Do not wear nail varnish Keep hair covered or tie back long hair Cover any open wounds with blue plaster and restrict high risk food preparation activities if necessary Use anti bacterial soap Paper towels or hot air dryers are the safest options for hand drying Keep hand basin clear – sign for hand washing only Do not obstruct access to hand basins Keep hand washing facilities clean Gloves and hand gels should be avoided as they can discourage good hand washing
Illness Employees who are ill should stay away from work. This particularly applies to anyone suffering from sickness and diarrohea. They must not work with food for 48 hours from last symptom. When visiting their surgery employees should inform their GP that they are food handlers. Also see p41 on Food Borne Illness and www.worcsregservices.gov.uk for an example of an Employee Medical Questionnaire.
32
Running a Safe and Legal Food Business (continued)
Temperature Control TOP TIPS: Bacteria are killed by heat. Most are killed by a temperature of at least 70°C providing this is reached at the centre of the food and is held for a sufficient time. Probe high risk foods and ensure temperature is held above 70°C for 2 mins or at 75°C for 30 secs. High risk foods must be kept at above 63°C or at 8°C and below (cooked or uncooked dairy products, meat and meat products, poultry). Chill food between 3°-5°C. Below 3°C may affect quality. Keep temperature records as evidence of due diligence
Below 5°C, bacteria do not grow or grow very slowly. Bacteria already present will lie dormant until warm conditions return, which is why it is so important to ensure cooked food reaches correct high temp. The coldest part of the fridge should be between 0°C and 8°C (32°F and 41° F). Use a fridge thermometer to monitor the temperature of your fridge regularly. Temperature dials can be unreliable especially in older equipment. Use a probe thermometer to ensure food is being kept hot (above 63°C) or cold (below 8°C). Always clean the thermometer thoroughly before and after use with sanitiser or probe wipes .
100°C
75°C DANGER ZONE
Bacteria that cause food poisoning will grow in the DANGER ZONE between 5°C and 63°C. Temperatures outside this range reduce the risk of bacterial growth.
63°C
37°C
8°C 5°C 4°C 1 - 4°C 0°C
High risk foods, such as soups, sauces, gravies, must be kept hot after cooking and before they are served. Ways in which food can be kept hot include: ➜ bain marie ➜ hot display cabinet ➜ hot wheeled trolley ➜ insulated boxes. Hot holding temperatures must not drop below +63°C. Lower temperatures provide an ideal environment for any bacteria present to multiply.
33
Running a Safe and Legal Food Business (continued)
Hot food that is for service or on display can be kept below +63°C but: ➜ for one period only and ➜ a maximum of 2 hours. After 2 hours the food must be either brought back to a temperature of +63°C or hotter ➜ cooled rapidly to a temperature of +8°C or colder ➜ remain at +63°C or hotter or 8°C or cooler or thrown away.
TOP TIP Be aware that cold fridge display units may not hold the same temperature at all levels so make checks on different shelves. Temperatures may also be affected by display lighting in cabinets especially that at the top of units.
➜
TOP TIP Do not leave food in a cooker or hot holding unit after the unit has been switched off. Hot holding units are not designed to cook or reheat food. Food should be thrown away after display or service or cooled as quickly as possible (< 90 minutes) and stored in a refrigerator at or below +8°C
Cooling/Reheating Food should be cooled rapidly and refrigerated within 90 minutes. Cool it in the coldest part of your kitchen. If the food is still too hot after 90 minutes consider: ➜ Reducing amount cooked ➜ Using shallow trays ➜ Dividing food into smaller portions for cooling ➜ Using a cooling rack to help air circulate ➜ Placing containers in cold water Food should never be re-heated more than once. Reheating should be to a temperature of 75°C or hotter.
Checking your temperature probe (calibration) To check your probe works correctly on cold temperatures insert it into iced water. If the temperature is 1°C, 0°C or +1°C it is working correctly. To check your probe works correctly on hot temperatures insert the temperature probe into boiling water. If the temperature is +99, +100, +101°C it is working correctly If these temperatures are not achieved, change the battery and try again. If this is not effective you may need to buy a new probe! On the next page is a Temperature Record Form. Use a sheet like this to record details of your temperature checks. Remember to add new high risk foods if you change your menu. You do not need to check items such as vegetables other than as a quality check.
34
Running a Safe and Legal Food Business (continued)
TEMPERATURE RECORD FORM Week starting: _______________________________ Items in RED on this example should be reported. Record problems found and the corrective action taken in the diary. Storage Temperatures: Equipment
Fridge < 8째C
Freezer > -18째C
Mon
Tues
Weds
Thurs
Fri
08.30
11.00
09.00
Time
Time
-20
-18
-19
-20
Freezer No 1
3
5
3
8
Freezer No 2
9
7
9
10
Freezer No 1
Sat
Sun
Sat
Sun
Freezer No 2 Freezer No 3
Freezer No 3 Freezer No 4
Initial Cooking/Hot Holding Food Temperatures > 75째C Product
Mon
Tues
Weds
Beefburger
79
81
70
Chicken
82
80
63
Lasagne
90
85
61
Intital
Thurs
Fri
35
Running a Safe and Legal Food Business (continued)
Plan your cleaning A basic pre-requisite of food safety is good cleaning and disinfection to make sure there are no harmful bacteria which can multiply and cause illness. For most businesses this will mean writing a Cleaning Schedule detailing what is to be cleaned, how often and what products to use. Off the shelf supermarket products can be used but if you choose the wrong product or use it incorrectly your cleaning may be ineffective. You should always wipe off any visible dirt, clean with hot soapy water and finally disinfect. The FSA now recommend you only use BS EN approved sanitisers. This is particularly important if you prepare or produce food using raw meat, especially beef which can be a source of e-coli infection. A list of of BS EN approved sanitisers is on the WRS website.
TOP TIPS Adopt a Clean as You Go way of working. Use colour coded cloths and equipment to prevent cross contamination. Surfaces and equipment need to be visually clear of grease and dirt for disinfection to work. Dismantle complex equipment, for cleaning e.g meat slicers . Always check dilution levels and contact times on products.
Strip, clean and reseal of hard floorings Sanitisation of building structure and equipment Carpet Cleaning Deodourisation Treatments Equipment Cleaning Service Tel: 01386 834522 Mob: 07711 404426 Email: 3rextreme@btconnect.com 31
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17
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Simple Rapid Affordable Tests For Food Safety Management ●
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●
Visual colour change or sensitive palm-size instrument ●
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a product of Hygiena International Limited Unit 11 Wenta Business Centre Colne Way Watford Hertfordshire WD24 7ND UK
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37
Running a Safe and Legal Food Business (continued)
Use paper towels for final wipe down after sanitisation. If you have dishwasher it should be maintained to run at + 80*C. Extraction systems may need professional deep clean. Don’t put dirty boxes on clean working surfaces. Single use, disposable cloths are recommended for wiping surfaces, hands and touch points.
Ice Machines Ice can harbour bacteria and ice machines must be kept clean and sanitised to prevent mould growth. Make sure ice machines are on your cleaning schedule. Ensure ice cubes are removed from the machine with a scoop not hands. The scoop should not be kept in the machine but should be stored in a container and both washed daily.
of surface contamination. It is used by officers as an indicator of hygiene status and potential risk of bacterial growth. The unit of measurement is called a Relative Light Unit (RLU). A swab may be taken on surfaces, equipment or hands to check they are clean. The check is done in less than two minutes. The advantages of the test: ➜ Gives you immediate information warning of risk ➜ Enables you to take immediate corrective action to minimise risk ➜ Provides reassurance that your staff are following cleaning instructions ➜ Provides evidence of due diligence ➜ Can lead to possible cost savings from optimised cleaning procedures and chemical usage
Rapid Hygiene Monitoring using Systemsure All WRS food safety officers are provided with a Hygiena SystemSure device which uses ATP (Adenosine Triphosphate) bioluminescence as a simple, rapid way of monitoring cleanliness. ATP is the universal energy carrier found in all living organisms from the food we eat, our own body fluids and in micro-organisms. The technology has been in use for over 25 years as a method of measuring hygiene standards. The FSA are now encouraging enforcement authorities to use this equipment. The test is not intended to be a replacement for traditional microbiological tests nor is it a precise measurement
Hygiena SystemSure Device
If good cleaning practices are in place swab readings of 0-10 RLU will be found if you have just completed cleaning. If taken on surfaces in use during working hours a reading of up to 150 -200RLU may be acceptable. Anything higher is likely to lead to a discussion on your cleaning practices.
38
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39
Running a Safe and Legal Food Business (continued)
These are not formal samples but if an officer has concerns a swab may be taken and sent to the lab for analysis. TOP TIPS
immediate action to eradicate it, e.g obtaining the services of a professional pest controller, discarding damaged/contaminated food/stock, cleaning and disinfecting of contaminated areas.
The most common cause of poor swab readings are:
TOP TIPS:
A) RE-USABLE CLOTHS it is strongly recommended that paper towels are used for final wipe down with sanitiser.
Make sure all food handling and storage areas are checked on a regular basis to ensure you have no rats, mice, cockroaches, bird or insect pests. Staff must be trained to spot signs of potential pest infestation and report anything suspicious, e.g. droppings, dead insects, damage to stock, holes to the structure of the building etc. Keep your premises clean and tidy inside and out to maintain a pest free environment. Pest control contracts are recommended but not a legal requirement. If you do have a contract be sure you know the level of service you are paying for. Read and act on all reports provided. In between visits you should still carry out your own checks.
B) NOT FOLLOWING CONTACT TIME INSTRUCTIONS FOR SANITISERS Consider what disposable cloths really mean in your business. Is this only dishcloths? Cloths such as tea towels, oven cloths, etc are often reused and how you clean them may need to be part of your cross contamination controls. Soaking cloths in bleach or disinfectant and then hand washing them may not be an adequate hazard control.
Maintaining a Pest Free Environment
â&#x17E;&#x153;
Pests in food businesses are really bad news. Droppings and urine contain many bacteria, such as Salmonella species, that can be passed to humans via contamination of food, food containers, surfaces in contact with food. Rodents can also carry parasites such as fleas, mites, ticks and worms. If a Food Safety Officer finds you are not dealing with a pest infestation it will almost certainly lead to your business being closed until it is brought under control (see p12 re Hygiene Emergency Prohibition Notices). If you discover a problem you must take
â&#x17E;&#x153;
Rodents can enter a building through holes, gaps under doors, windows etc. Mice can pass through holes as small as 6mm wide. They move very fast and are good climbers, using pipes, stacked goods, rough wall surfaces and wiring to reach upper shelving and higher levels within premises If there is a gap you can insert the tip of a pen into it then a rodent can probably get through it. Ensure that all possible points of entry to the premises are sealed or proofed, e.g. holes around pipework through walls, gaps under and around doors, airbricks and ventilators (do not
40
Running a Safe and Legal Food Business (continued)
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seal these, cover with insect proof mesh). Cover open-ended soil stacks and ventilation pipes with wire guards to prevent access by rodents Ensure that all external doors have a close fitting frame and threshold, preferably with metal kick plates. Bristle strips are a useful defence against rodents Make sure you check underneath and behind fixtures and fittings, shelves and stock. Use a torch for dark corners If you open windows and doors for ventilation they must be provided with fly screens in the summer months Clean up spillages, remove refuse from food areas on a regular basis and always at the end of the day Store open packs of dry goods in lidded plastic or metal containers Store foods off the floor Check deliveries for signs of infestation Rotate stock regularly and always investigate the cause of damage to packaging Never use open trays of bait in food rooms Install an electronic fly killer, sited away from positions over open food. Make sure it is regularly cleaned and serviced Replace tubes when they become pale (best done in the spring months) Keep external areas clean and clear of disused equipment, clutter and weeds which could provide harbourage Store all food waste in containers with lids and ensure they are not overfull so lid cannot be closed Never leave packaging material outside unprotected. It makes ideal nesting
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material for rodents. Make sure drains and waste pipes are properly maintained so they do not provide access to the building.
Fats Oils and Greases [FOG] Many blockages are caused by the disposal of fat down sinks or by pouring it down external drains. FOG deposits can lead to blocked sewers, which may result in flooding of properties. They also attract vermin such as rats and flies. Businesses that dispose of this type of waste should be aware of the effects that inappropriate disposal may have on themselves and their neighbours. Under Section 111 of the Water Industry Act 1991 it is an offence to empty, or allow others to empty, any matter which is likely to interfere with the free flow of its contents into any drain connecting to a public sewer. Further, if FOG from your premise enters the public sewer and contributes to a blockage, Severn Trent, the enforcing authority for the Water Industry Act, may seek to recover any clearance costs from those responsible. To prevent sewer flooding and blockages it is important to dispose of FOG responsibly. This may include scraping FOG from plates and cooking utensils into suitable containers before washing, or by pouring liquid FOG into suitable containers to cool. Any business such as a takeaway or restaurant that produces FOG as a waste by-product is required to make suitable arrangements for disposal. FOG should be collected in a suitable container and disposed of only by an Environment Agency
41
Running a Safe and Legal Food Business (continued)
licensed contractor. Your business should keep records of licensed waste disposal. WRS officers may also be able to use the Building Act 1984 to deal with the issue of fat build up.
safety issues. Do not prepare any food or reopen the establishment until the premises have been thoroughly cleaned and disinfected. See the WRS website for more detailed advice on how to deal with flooding on your premises.
TOP TIP Food businesses with high levels of FOG disposal should consider installing a grease separator ( trap). This particularly applies to businesses in urban areas where old sewer systems are often overloaded and subject to frequent blockages, This can be done when you set up (planners may require this) or you may be asked to install one retrospectively if repeated blockages occur. There are many types of grease trap according to size of business. In most grease is removed by physical separation as the waste water travels between two adjacent boxes. The grease floats to the top and solidifies in the second box. This will require regular maintenance to remove the grease build up, which should then be disposed of as refuse.
Bacterial digestion systems are also available which help FOG breakdown
Flooding In recent years flooding incidents have become more common around Worcestershire. If your food business is flooded there could be a serious risk to public health from infection and food contamination. The flood water may be heavily contaminated with sewerage, harmful bacteria and other pollutants such as oil/petrol etc. Flood damage can also give rise to health and
Storage of Herbs and Spices If not handled and cooked properly, herbs and spice, especially when used with high risk foods, can harbour pathogenic bacteria. Unopened spices have a storage life of up to three years. Whole spices have a longer life than the more fragile ground spices and herbs. Ideally, herbs and spices should be stored at a temperature no higher than room temperature and protected from humidity. They should not be stored near the stove or any other heat source as heat will reduce their flavour, particularly the capsicums (red pepper, paprika) or spices where volatile oils or characteristic aromas are important. Green herbs, such as parsley flakes and chives are light sensitive and should be protected against direct exposure to sunlight and fluorescent light bulbs. If spices need to be kept for a long time, they can benefit from being stored in the refrigerator. Spices can also be kept in the freezer. TOP TIPS Store in airtight containers and close containers quickly after every use. Avoid touching the spices with your hands. Use only clean, dry measuring utensils Keep open containers away from steaming pots.
42
Running a Safe and Legal Food Business (continued)
Cooking steam can cause spices to cake and allow bacteria to multiply. Avoid contamination from high risk foods such as meat and fish and splashes from food preparation and cleaning.
Dogs in Food Premises There is no law that prevents dogs entering public areas of a food business. The legal requirement is to ensure there is no risk of contamination. Other than assistance dogs which are instantly recognisable by their harness, it is your decision whether to allow them in or have a â&#x20AC;&#x2DC;no petsâ&#x20AC;&#x2122; policy. If you do permit dogs on the premises do consider the allergen and health and safety issues that might arise.
WCs in Takeaways There is no legal requirement to provide public toilet facilites in takeaways. WRS will accept up to 12 seats (ie 3-4 small tables) at takeaways without a WC being provided. TOP TIP Take extra care if you provide food for vulnerable groups. These include young children under 5, pregnant women, older people over 65 or any one who is ill or immuno compromised.
Primary Authorities â&#x20AC;&#x201C; Cutting Red Tape BRDO (Better Regulation Delivery Office which is part of BIS) is working towards a simple and clear regulatory environment in which businesses have the confidence to invest and grow, and citizens and communities are properly protected. Regardless of its size, a business operating across council boundaries can enter into a Primary Authority Partnership with a single local authority in relation to environmental health and trading standards legislation, or specific functions such as food safety or petroleum licensing. Businesses benefit from more consistent enforcement of regulation and assured advice on how to comply. 788 businesses are now in Primary Authority partnerships with 105 local authorities, covering over 64,000 premises. Once legally nominated by BRDO, partnerships are automatically recognised by all local regulators. A central register of the partnerships is available. If your business also operates outside the Worcestershire area and you are interested in a Primary Authority arrangement please contact us. Also see www.bis.gov.uk/brdo
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Major Causes of Food Borne Illness
TOP TIP Although thorough cooking kills most food poisoning bacteria, meat and poultry may be handled many times before cooking and bacteria on it may be spread to other foods that may not be cooked before being eaten. When conditions are ideal, certain types of bacteria can double their numbers every 20 to 30 minutes. Depending on the organism, the number of bacteria needed to cause illness in a healthy adult may vary from 1,000,000 to as low as 10 (E. coli O157). Food business operators and consumers need to ensure they maintain temperature controls and keep raw meat separate from cooked meat and other ready to eat foods.
The Food Standards Agency have published guidance for food businesses to clarify the steps they need to take to control the risk of food becoming contaminated by E.coli O157 – see http://www.food.gov.uk/businessindustry/guidancenotes/hygguid/ecoliguide Reduce risk of food poisoning: Good hand washing practices (see p28) ➜ Adequate storage, cooking and chilling ➜ Separation of raw and ready to eat (RTE) foods ➜ Staff who have diarrohea and vomiting do not return to work until free of symptoms for 48 hours ➜ Cuts, sores etc are covered with a blue plaster or temporarily exclude individuals from food preparation ➜
Many people assume that the cause of their illness was the last meal they ate. Infection may in fact have occurred several days before onset of symptoms. We do not always advise businesses of individual reports of illness unless there are a number of linked cases or other concerns about food hygiene practices. The only way of confirming if the cause of illness may be food related is a faecal sample. If there is a suspected outbreak linked to a business, faecal samples may be requested from staff to ensure there is no risk of ongoing infection as some people can be symptomless carriers. For some illnesses staff may be ‘excluded’ from work until negative samples are confirmed. See www.worcsregservices.gov.uk for information on common foodborne illnesses (or www.hpa.org.uk).
Outbreaks An ‘outbreak’ is where there are two or more linked cases. Investigations are carried out with Public Health England infection control teams. Norovirus The cause of many outbreaks at social gatherings, eg weddings. If Norovirus is identified, deep cleaning using hypochlorite solutions may be required as the virus can survive in the environment for long periods.
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Controlling Infection Risk from Laundry in High Risk Settings
FBOs in high risk settings, e.g. care homes, nurseries, hotels, must consider the potential risks of cross contamination/infection from laundering catering cloths where bedding, towels and other soiled items are present. The Food Standards Agency Safer Food Better Business pack used by many individual premises only deals with laundering of cloths used in your kitchen. A Care Homes supplement refers to dirty laundry coming in to the kitchen, but does not deal with the often found practice of kitchen items being dealt with in potentially contaminated areas. Potentially hazardous situations which need review and documented controls in your food safety management system could include: ➜ ➜ ➜ ➜ ➜ ➜
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Training of staff in infection control risks Washing machines situated in nappy change areas Washing Machines situated in sanitary accommodation Staff taking laundry home Adequate separation of clean and dirty items Children’s bedding and towels washed at weekend when a nursery is closed, using machine in kitchen Kitchen cloths washed in general laundry room Washing machine for all laundry situated in food store room Laundry done by domestic, care and/or catering staff with movement of personnel between laundry and kitchen areas when transporting the dirty and then clean kitchen laundry. Dedicated bins used or no bins
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Any further action you need to take if you have an outbreak of illness, especially diarrohea and vomiting, e.g separating kitchen staff from other staff who may be exposed to infection Clinical waste segregation and disposal in accordance with the widely used system of colour coding (i.e. yellow for Group A clinical waste etc. incineration, yellow with black stripes for non infectious waste)
See www.hpa.org.uk or www.hse.gov.uk for further guidance.
45
Health and Safety
Gas and Electrical Safety Ensuring gas and electrical safety should be part of your health and safety management system. Badly fitted and poorly serviced appliances can cause gas leaks, fires, explosions and carbon monoxide poisoning. Food Safety Officers now automatically check the condition of your equipment and will expect gas safety and electrical risks to have been considered and controls put in place. Protect yourself from the dangers by: ➜ Only using a Gas Safe registered engineer to fit, fix or service your gas appliances ➜ Having your gas appliances regularly serviced and safety checked every year ➜ Fitting an audible carbon monoxide alarm ➜ Checking for warning signs such as lazy yellow flames or black marks or stains around the appliance ➜ Knowing the six main signs and symptoms of carbon monoxide poisoning headaches, dizziness, nausea, breathlessness, collapse and loss of consciousness. Gas Safe Register By law, all gas engineers must be on the Gas Safe Register which has replaced CORGI. The Register is the only official list of Gas Engineers qualified to work safely and legally on gas appliances. All Gas Safe Registered engineers carry a Gas Safe Register ID card. Before any gas work is carried out, always ask to see and check their card. It should have CCN1 written on the right hand side of the card, under Non-Domestic. This allows
them to inspect Commercial Catering Equipment. A service visit should include a thorough clean of the appliance as well as the gas safety checks. TOP TIPS Not all Gas Safe engineers are qualified to work on commercial equipment. If you are arranging for your equipment to be serviced it is strongly recommended that you contact Gas Safe Customer Services on 0800 408 5500 or check their website to ensure the engineer you are using is appropriately qualified: http://www.gassaferegister.co.uk If you suspect anyone to be working illegally you should report them to Gas Safe.
Gas Equipment Your gas supply pipes should be fixed clear of the floor and not too close to other equipment or you may not be able to adequately clean these areas. Suitable flexible cables (yellow or white) should be installed on gas equipment to ensure it can be moved for cleaning. If the equipment is heavy it is good practice to have it mounted on lockable castor wheels. You should never remove or tape up knobs and switches. Most gas ovens and tandoori ovens need an emergency cut off system. Electrical equipment, e.g. deep fat fryers, should not be sited next to a gas oven due to the risk of ignition of oil. If space is restricted ask your engineer about erecting a suitable barrier to minimise the risk.
46
Health and Safety (continued)
Gas Safe Service It is good practice to have your gas equipment serviced every year, unless the manufacturer states otherwise. Essential safety checks which should be done to make sure gas fittings and appliances are safe to use include checking: ➜
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the flue or chimney to make sure the products of combustion (fumes) are being safely removed to outside there is an adequate supply of fresh air so the gas burns properly the appliance is burning the gas properly (blue not yellow flame) all safety devices are working properly and shutting the appliances off if a fault occurs.
Your engineer should always leave you a written report of their visit which indicates their Gas Safe Register ID and recommend the next inspection of your gas appliances.
NAPIT (www.napit.org.uk) or ECA contractors (www.eca.co.uk). The engineer should provide you with a written Electrical Periodic Installation certificate. Electrical safety certificates use the following codes to indicate how urgent the work is Code 1- Requires urgent attention Code 2- Requires improvement Code 3- Requires further investigation Code 4- Does not comply with British Standard 7671. Certificates with Code 1-2 are not acceptable to WRS as they indicate a risk exists. Indications of substandard electrical installations: ➜
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Electrical Supply and Electrical Appliances Kitchens can be wet environments. Water and electrics do not mix. You must ensure that your electrical installation is safe and conforms to current regulations. It is recommended that a qualified electrician carries out an inspection of a business premises electrical system at least every 5 years. Only qualified electricians can install, repair, maintain and alter your electrical supply and must be registered with NICEIC (www.niceic.com/other-downloads),
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Insufficient number of power sockets leading to the use of multiple adaptors and trailing wires Sockets too close to sinks Wires not protected by waterproof external covers Unprotected surface mounted cable Taped joints, exposed or loose wiring Charring or scorches around power sockets Sparks from light sockets Damaged sockets Frequent fusing of a power or lighting circuit Additional sockets run off an existing socket or light fitting Lack of earthing to water pipes, sinks and wash hand basins.
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Health and Safety (continued)
TOP TIP Staff should be trained to check that gas and electrical equipment, cables and sockets are working properly and not damaged and to report problems so defects can be remedied.
Fire Safety Fire safety is enforced by Herefordshire & Worcestershire Fire Authority (HFWA) and monitored by WRS officers during visits. Ensure that your kitchen has a fire blanket (s) and extinguishers which are maintained in good condition (annually is recommended). You may also need to carry out a fire risk assessment. A common cause of fires in commercial kitchens is: â&#x17E;&#x153; Poor electrical maintenance â&#x17E;&#x153; Build up of cooking oil deposits in ventilation. The type of oil used does not pose any additional risk but deposits of chicken fat and vegetable oils can easily ignite. If you have an extraction system ensure it is regularly cleaned and consider whether a deep clean by a professional cleaning company is required (a deep clean certificate should be provided and retained). This is particularly the case if you have a system with extensive extraction pipework which cannot easily be reached as part of your regular cleaning activity.
Under the Regulatory Reform (Fire Safety) Order 2005
Sleeping on Premises Businesses are responsible for ensuring people using or sleeping on a premises are not at risk of harm from fire. If people are sleeping on the premises and the only means of escape (MoE) is through the kitchen, officers will consult HWFA regarding the risk. If adequate fire precautions are not in place the most likely outcome is immediate prohibition of use of the premises as sleeping accommodation. For further information go to www.hwfire.org.uk.
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Mobile Trading
This covers everything from a fully equipped mobile unit maintained on a static site to a unit being taken to major events, shows, concerts, festivals, market stalls, car boot sales. For static sites licences may be required. You still need to comply with food hygiene legislation. Mobile traders must register with the local authority where they keep their vehicle or produce their food. Your FHRS rating is given to you by your registering authority. If problems are found whilst you are visiting a site outside the local authority area, the inspecting officer will advise your enforcing authority. Essential items to consider when operating a mobile unit are:
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Hand washing facilities Water supply Hot water Cleaning and disinfection Food storage Food display Food preparation Staff training Food waste
The CIEH has produced a comprehensive guide to trading at outdoor events using mobile facilities. You can find this at www.cieh.org.uk Owners of mobile units should be prepared to be inspected at any event they attend. Make sure you have relevant records with you at all times. You can find a Mobile Food Safety Checklist at www.worcsregservices.gov.uk
49
Running a Food Business from Home
Food hygiene law applies if you prepare or handle food at home for consumption by members of the public (even if it is free). It is: â&#x2014;?
â&#x2014;?
your responsibility to make sure your food does not make people ill you register as a food business and may be subject to an inspection.
If you offer a catering service and only prepare food at the site where it is to be eaten, then these premises can be registered and your home will not be inspected and you will be covered by the premises registration. Visits to food businesses run from a private residence are notified at least 24 hours in advance. Very low risk home based businesses, e.g. jam and cake makers may be contacted by phone or sent a questionnaire. It is recommended that you attend a Food Hygiene Course (CIEH Level 2 or equivalent). Consider the food safety issues you need to control to ensure you produce safe food. There is lots of useful information in the Safer Food Better Business. Using this pack will provide you with the correct documentation required to run a food business. Keep a written record of your recipes. The design and layout of your kitchen will depend on the types and quantity of food you are producing. In the majority of cases the kitchen you have is normally acceptable as long as it is in good repair, clean and provided with suitable facilities. The number of sinks required will depend upon the nature and size of your business. It
is recommended you have a separate sink and accessible wash hand basin. Domestic cookers are acceptable. You must have facilities to store, prepare, cook and cool food safely. Keep the food you prepare and ingredients for your business separate from domestic food. This can be a separate cupboard, separate shelves in fridges, or separate compartments in a freezer. As long as you have enough boards to prepare food separately and safely and they are clearly marked or disinfected between uses then you do not have to purchase coloured chopping boards. If you use coloured boards we recommend: red = raw, blue = fish, green = veg etc. You can reuse jam jars providing they are checked for chips, cracks and properly cleaned and sterilised. We also recommend you use grease proof (or equivalent) between the surface of your product and the lid. Pets must be kept out of the kitchen whilst food is being prepared and your working surfaces thoroughly washed and disinfected before preparation begins. Do not allow pets in cars when transporting food. Ideally washing machines and dryers should be located outside food rooms. Where this is not possible NO laundry should be done when food is being prepared. Ensure that any laundry needed for the food business such as overalls, aprons, cloths, tea towels, is washed separately from domestic laundry.
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Running a Food Business from Home (continued)
Young children and toddlers should be kept out of the kitchen when you prepare food for your business. If you are unwell you should never prepare food, particularly if you have diarrhoea and sickness. You should be free of all symptoms for at least 48 hours before preparing food for your business. If attending car boots, markets etc, consider how you will transport and display food safely. Remember: Wear suitable, clean, washable, protective clothing when preparing food ➜ Wash your hands frequently but especially after handling raw foods, after using the toilet, touching pets, and gardening ➜ Do not smoke while preparing food ➜ Keep pets out of the kitchen ➜
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Store food in fridges at/below 5°C Store food in freezers at/below -18°C Store raw food at the bottom of your fridge and cooked food at the top Use separate utensils for raw and cooked foods Do not leave food uncovered or at room temperature for long periods of time Take extra care if preparing food for the under 5’s, over 65s or pregnant women.
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Making Cakes and Flour Confectionery
TOP TIP ‘Cake’ should be taken to mean all flour confectionery including shortbread, sponges, crumpets, muffins, macaroons, meringues, pastry and pastry cases. Prepacked cakes made for sale to third parties must now be fully labelled. The previous exemption for cakes in wholly transparent packaging has been superseded by allergen labelling requirements
Cakes sold loose by the maker do not need any labelling. A sign must be displayed giving the following details (where relevant): ‘Flour Confectionery sold from these premises may contain the following additives: antioxidant, colour, flavouring, flavour enhancer, preservative or sweetener.’ Cakes ‘pre-packed for direct sale’ means pre-packed by the producer of the food for sale on the premises where it was produced or on other premises from which the business is conducted under the same name as where it was produced. The definition of ‘premises’ includes market stall or mobile shop. Upto December 2014, cakes that are packed in a crimp case or wholly transparent packaging do not need to be marked with any information. The only exceptions are a price and a lot mark. A sign must be displayed giving the following details where relevant: ‘Flour Confectionery sold from these premises may contain the following additives: antioxidant, colour, flavouring, flavour enhancer, preservative or sweetener.’
This exemption now only applies where you make the goods and sell them yourself directly to the public. If you sell them for resale they must now be fully labelled. Pre-packed cakes must be marked with all of the following information: ➜ A name that accurately describes the product. This can be a customary name such as Eccles cake or Victoria sandwich or a descriptive name such as ‘cherry and coconut shortbread’. ➜ A full list of ingredients given in descending order by weight. This list must include a breakdown of all compound ingredients e.g. margarine. You will be able to find this information on the packaging of your ingredients ➜ Additives must be declared by reference to their category name plus an E number or chemical name. ➜ Where any of the following allergens are present their presence must be clearly indicated in that list • Cereals containing gluten, eggs, milk, fish, crustaceans, sesame, soya, nuts, peanuts, mustard, celery, sulphur dioxide above 10mg/kg, lupin, molluscs. ➜ Flour should be identified by its source eg wheat, rye, oat. ➜ There is no need to use a separate allergen box if all ingredients are clearly listed. ➜ You must declare the percentage of any ingredients whose name appears in the name of the food, eg % cherry in cherry
52
Making Cakes and Flour Confectionery (continued)
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shortbread, % apple in apple pie etc, or where an ingredient is associated with a food by the consumer eg % almonds in a Bakewell tart. An indication of durability. A ‘use by’ date for products that will deteriorate quickly and carry the risk of food poisoning eg fresh cream cakes, savouries containing meat etc or a ‘best before’ date for other bakery products. The date should be in the form ‘best before day month year’. The name and address of the manufacturer or retailer. The address needs to be sufficiently full to ensure a letter sent to that address will arrive. A telephone number and/or email address is optional. Storage conditions and instructions for use where relevant.
If your product contains any of the following colours — E122, E124, E102, E110, E104, E129 — you need to add the following warning: “Warning: Exxx may have an adverse effect on activity and attention in children” NB If you make cakes for sale by Country Markets Ltd (previously the Womens’ Institute) please check with your local coordinator for details of the labelling that they require.
An example of a compliant label: CHERRY & COCONUT CAKE1 Ingredients: wheat flour2 (with raising agent E500, E450, E341), sugar, margarine3 (veg oil, water, salt, emulsifiers: E471, soya lecithin, flavouring, Vit A, colour: E160a4, Vit D), milk, eggs, glace cherries5 (9%) (cherries, glucose fructose syrup, sugar, acidity regulator: E330, preservative: E202, E220, colour: E127), desiccated coconut (5.8%), salt. Best Before: 07/07/07 Wildwood Cakes, Wildwood Road, Worcester WR4 6YH Explanatory Notes: 1. Descriptive name 2. Flour identified by source for allergen purposes 3. Margarine is a compound ingredient listed with full breakdown of constituents 4. Additive identified by category name and E number 5. Glace cherries; % given as name appears in the name of the food
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Food Descriptions
Food descriptions are controlled by the Food Safety Act 1990 and the Consumer Protection from Unfair Trading Regulations 2008. Any information provided must not falsely describe the food, or be likely to mislead as to the nature, substance or quality of the food being served. This applies whether the description is written on a menu, chalkboard or other advertising material including websites, or where it is spoken, perhaps in answer to a customer's question.
Problem areas encountered by Trading Standards Officers: Scampi - Products made from complete scampi wholetails may be referred to as 'wholetail scampi' or 'scampi'. The term 'wholetail scampi' must not be used for products made from reformed scampi pieces. This product must be advertised as 'reformed scampi'. King prawn - Can only be used where the prawns are of one of three specific species of prawn, and which are the correct size. Tiger prawn - Can only be used where the prawns are of this species. Chicken fillet and breast - These terms must not be used where the chicken has been chopped and shaped. Care must also be taken to check that you are not buying chicken with added water and other proteins, such as from another animal species or milk derived. Should your chicken be labelled as containing other ingredients, you may break the law if you fail to make it clear to consumers that the chicken is not 100%.
Roast - This description should not be used where a food has been steamed and flash roasted. Smoked - This description should only be used where the product has been subject to a smoking process. Where only a smoke flavouring has been added, the description 'smoke flavour' should be used. Fresh - This description must not be used if ingredients are tinned or frozen. Home-made - This description must not be used if you have not made the menu dish yourself from ingredients. It is not to be used if you are just cooking products from the freezer, e.g. spring rolls. Vegetarian - Any vegetarian dishes must have been produced without any contact or contamination from meat, fish or seafood. You must use separate oils for frying vegetarian dishes and make sure you check sauce ingredients. Some cheeses contain rennet, which is an animal by-product, and may not, therefore, be suitable for vegetarians. Free fromâ&#x20AC;Ś 90% of allergic reactions to food in the UK are caused by eight of the fourteen foods covered by the requirements for labelling, namely: milk, eggs, peanuts (groundnuts), nuts, fish, shellfish, soya beans, cereals containing gluten, celery, mustard, sesame seed, sulphur dioxide, lupin, molluscs. Particular care should be taken with food described as suitable for any allergy sufferers. Supplying food to a consumer who has advised you of his/her allergy where you have assured the consumer that the food is safe for him/her is an offence. You need to exercise
54
Food Descriptions (continued)
extreme caution, particularly in relation to nut allergic consumers who could suffer a fatal reaction from minute levels of contamination. You should include a statement about your allergen awareness on menus, e.g. If you suffer from any allergens please advise our staff or Some of our products may contain nuts and other allergens, please ask staff for advice about our ingredients. Staff should be aware of what ingredients dishes contain. You should not substitute one product for another, e.g. peanuts for almonds. Colours - The law sets maximum levels for colours in various foods, including sauces and only certain colours may be used. Sweet and sour sauces have occasionally been found to contain excess colours, and care should be taken when making these if you use colours or mixes containing colours. Cheese - A number of products are available that are not dairy cheese, or may be a mix of dairy cheese and a cheese substitute made with vegetable fat (sometimes called 'cheese analogue' or '50/50 mix'). If you use these products you must ensure the description on your menu board is accurate. Ham - Must only be used if the ham is sliced from a whole cured piece of meat from the hindquarters of a pig. f the product has been reformed from several different cuts this should be stated. If 'turkey' is used then this must be the description on the menu board.
Halal - There are no specific requirements in law with regard to halal. If it is labelled it should be correct and not misleading. Further information from www.halalfoodauthority.co.uk
TOP TIP Check the descriptions you make are correct and agree with the descriptions given by your supplier (on order forms, delivery documents, invoices or on product packaging) e.g. supplier description: 'reformed scampi'; menu description: 'reformed scampi'. Remember that product specifications may change over time, so you need to keep checking. Take particular care when you change supplier. Advise customers of any changes to product descriptions. If the change is permanent, your menu will need to be amended. Always ensure that you and all employees follow the instructions supplied with any seasoning/colour. If there are no instructions, or if they are not clear, ask your supplier for further details in writing do not guess or rely on verbal information. Guidance on using other definitions such as pure, natural, farmhouse etc can be found at the following link: http://www.food.gov.uk/multimedia/pdfs/ markcritguidance.pdf
55
Understanding Food Labels
TOP TIP All information must be clearly visible, easily legible and must appear on the outer packaging of the food when sold directly to the ultimate consumer.
Where food is sold to another retailer to sell on your behalf or to a catering establishment it must be marked with the following information. A legal name – this should be sufficient to accurately describe the product so that consumers can distinguish it from products with which it may be confused, e.g. ‘Mars Bar’ is a brand not the name of the food, ‘a chocolate coated nougat and caramel bar’ is. A full list of ingredients given in descending order by weight. Additives must be preceded by their category name e.g. preservative and be identified either by their chemical name or their E number. Where the name of the food includes the name of other ingredients the percentage of those ingredients must be given in the list. This is known as the Quantitative Ingredient Declaration (QUID). It need not be given where the ingredient in the name is for flavouring only and makes up less than 2% of the finished product. For example, a balsamic salad dressing, should have the percentage of the balsamic vinegar. Legislation that came in relatively recently requires that all ingredients of all ingredients are now listed. So if you are using Lea & Perrins for example, all of its ingredients
should be listed in brackets after it in the ingredients list.
Durability Indication You will see "USE BY" dates on food that goes off quickly, such as fish, meat products and ready-prepared salads. Don't use any food or drink after the end of the use by date on the label, even if it looks and smells fine. This is because using it after this date could put health at risk. For the use by date to be a valid guide, you must follow storage instructions such as "keep in a refrigerator". If you don't follow these instructions, the food will spoil more quickly. Once a food with a use by date on it has been opened, you also need to follow any instructions such as "eat within three days of opening". But remember, if the use by is tomorrow, then you must use the food by the end of tomorrow, even if the label says "eat within a week of opening" and you have only opened the food today. "BEST BEFORE" dates appear on a wide range of frozen, dried, tinned and other foods. Best before dates are about quality, not safety. When the date is passed, it doesn't mean that the food will be harmful, but it might begin to lose its flavour and texture. The Best before date will only be accurate if the food is stored according to the instructions on the label, such as "store in a cool dry place" or "keep in the fridge once opened". Date marks such as "DISPLAY UNTIL" or "SELL BY'’ often appear near or next to the
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Understanding Food Labels (continued)
best before or use by date. These are instructions are for retail staff, not for shoppers. The name and address of the manufacturer or packer or of a retailer in the UK. This can be the company name, and minimum postal address. An indication of minimum durability – this is either a best before date or use by date. A lot mark or batch mark. All food is required to be marked with a lot mark to ensure that its ingredients are fully traceable. The ‘best before’ date may serve as a lot mark where this will give traceability but a separate lot mark is usually used to ensure that batches are kept to a reasonable size. Storage conditions (where relevant). Instructions for use (where relevant). Recent legislation has introduced a requirement that the presence of any of the following allergens (or derivatives of these allergens) must be clearly indicated. The allergens are: Fish, crustaceans, eggs, milk, gluten, wheat, soya, sesame seeds, nuts, peanuts, celery, mustard or sulphur dioxide in concentrations greater than 10mg/kg
There is no need to give a separate allergens box as long as all allergenic ingredients are clearly identified in the ingredients list. Be particularly careful about celery, which seems to turn up in most stocks, and mustard that is often in commercial spice mixes, white sauces or mayonnaises. The name of the food, the weight and the best before date must all appear in the same field of vision i.e. be visible without turning the packaging. Where food is sold to a catering establishment e.g. pub, restaurant or café, the name of the food, durability indication and business name and address must be on the packaging, all other information can be supplied in commercial documents. If your marmalade is a traditional product made with citrus fruit (as opposed to a savoury marmalade like onion) it must meet specific requirements of the Jam & similar Regulation.
New EU legislation on Food Information for Consumers from 2014 will introduce some changes to labelling requirements and require nutritional information to be on all products as well. Please contact a Trading Standards Officer at WRS to discuss specific requirements.
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Health and Well Being
People’s lifestyles have a major impact on their health and well being. Eating and drinking more healthily, stopping smoking, and becoming more physically active all have the potential to significantly transform lives.
by attracting new custom. Some healthy menu ‘Top Tips’ include:➜ ➜
Obesity in the UK Two out of every three adults are overweight or obese, which increases the risk of suffering ill health. Conditions and disorders made more likely by being overweight or obese include the risk of contracting some types of cancers, coronary heart disease, cardiovascular disease and type 2 diabetes. Obesity also reduces life expectancy by on average 9 years. Eating outside the home is on the increase – Men on average consume approx 25% of their daily calories whilst eating out, and women around 20%. Consumers’ choices when eating out go a long way to contributing towards a balanced diet and improving health. The catering industry can play an important role in helping to reduce rates of heart disease and other diet related illness, simply by implementing healthier catering practices. This does not mean that you need to make dramatic changes to your menus! A healthier menu will include the increased use of wholegrain cereals and breads, have a range of fruits and vegetables, use less fats (especially saturated ones) in preparation, contain reduced sugar and reduce the amount of processed and packaged foods used to lower salt contents. Simple menu changes could increase your business profits
➜ ➜ ➜ ➜ ➜
Changing from ordinary full fat mayonnaise to a low fat version Trimming off all visible fat from bacon Replacing full fat milk with semi-skimmed Using wholemeal and granary breads Wherever possible grill rather than fry Try introducing a meal deal option e.g. free piece of fruit with sandwich or wrap Draining any food cooked in oil on kitchen roll before service to reduce any excess fat
Our Health and Well Being team can help businesses develop “Canny Catering” healthier choices and menu designs that can result in healthier customers and healthier profits! For further details of how our Health and Well Being team may assist your business further, please contact 01905 822799. Worcestershire Regulatory Services also offers training in nutrition – see WRS website for more information.
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Health and Well Being (continued)
Worcestershire Works Well Worcestershire Works Well (WWW) is a FREE accreditation scheme designed to enable local businesses to improve the health and well being of their work force. Sickness absence due to ill health is expensive. Improved employee health and well being schemes such as WWW have been shown to repeatedly improve profitability and productivity in businesses that have signed up.
WWW is a partnership incorporating NHS Worcestershire, Worcestershire Regulatory Services, Hereford and Worcester Chamber of Commerce, Wellness Works and The Sport Partnership. To find out more, visit:www.worcestershireworkswell.co.uk
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Self Assessment Checklist
TOP TIP Consider using a checklist to ensure you are producing safe food. This will help you monitor standards and identify and prioritise areas that require attention. You will also be demonstrating a proactive approach towards complying with food hygiene legislation and your business is more likely to be compliant when we visit to inspect.
5. Are any daily checks up to date, e.g. temperatures ? 6. Have any changes occurred which would need an update to your system, e.g. new equipment, change of menus? 7. Is monitoring done and action undertaken when something goes wrong? 8. Have you a scheduled system review?
Personal Hygiene Hazard Analysis
1. Are all staff trained in good personal hygiene?
1. Have you identified all the hazards?
2. Are staff aware of â&#x20AC;&#x153;fitness to workâ&#x20AC;? and that any symptoms of vomiting and diarrhoea must be reported to management immediately?
2. Have you identified the correct hazards? 3. Do you carry out reviews? 4. Are your control measures appropriate? 5. Do your control measures reduce the risk of something going wrong? 6. Are your employees aware of the hazards and the control measures in place? 7. Is your monitoring system appropriate?
Training 1. Are staff who handle food appropriately trained , instructed and supervised? 2. Do you keep training records? 3. Does the FBO know how to use a food safety management system?
8. Does your system work in practice?
4. How do you identify the training needs of your staff?
9. Is corrective action taken when monitoring indicates something is going wrong?
Structure
10. Is this the right action? Are systems in place to prevent problems recurring? 11. Do you review your hazards, e.g. when changes to work activity take place?
Food Safety Management System [FSMS] 1. Have you got documented procedures to ensure you produce safe food, e.g. Safer Food Better Business 2. Do your employees understand the system and implement it correctly? 3. Have they been trained in these ways of working? 4. Do you keep records to ensure the system is followed?
1. Are all floors, walls, ceilings, doors and food contact surfaces (including equipment) in a good state of repair, easy to clean and disinfect? 2. Do your washbasins have hot and cold running water, soap and materials for hygienic drying? 3. Do you have adequate facilities (with hot and cold running water) for both cleaning equipment/utensils and also the washing of food? 4. Are sinks clearly signed as to their use, e.g. hand wash only, food use only? 5. Do you have suitable and sufficient ventilation (either natural or mechanical)?
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Self Assessment Checklist (continued)
Cleaning
Storage/Stock Rotation
1. Do you have a written cleaning schedule which includes details of what products to use and how often?
1. Do staff follow manufacturers instructions about storage?
2. Do you clean as you go? 3. Are you using a BS-EN sanitiser? 4. Are you aware of any contact times for sanitisers? 5. Do you use a clean, dry cloth (preferably paper) when sanitising. 6. Who is responsible for monitoring the standard of cleaning?
2. Do you ensure that all high risk food (with use by dates) are checked on a daily basis before work commences and those with expired dates are removed from use and safely disposed of? 3. Do you have a safe system, e.g. date coding for ensuring that the oldest food is used first?
Pest Control 1. Do you carry out pest control checks (internal and external)?
7. Are cleaning chemicals used correctly in accordance with the manufacturers guidelines?
2. Do staff know what to do if they find infestation by rodents, insects?
8. Do you store your chemicals and cleaning equipment in a safe area away from food storage or production?
4. Do you have fly screens at openable windows or doors?
9. Do you have colour coded equipment for clean and dirty areas?
5. Do you have a pest control contract with a reputable company?
Temperature Control
6. Do you act on any recommendations made, e.g. cleaning, proofing?
1. Are procedures in place to monitor temperatures: â&#x20AC;˘ in refrigerators, freezers, walk in chillers etc? â&#x20AC;˘ of cooked, re heated and hot held food? 2. Are staff aware of what temperatures must be achieved to ensure food safety?
3. Do you check the uv tubes in your flykiller?
Cross Contamination 1. Are all food contact surfaces sanitised before use? 2. Is all food kept covered?
3. Are staff aware of what action they must take if the required temperature is not reached?
3. Is ready to eat food stored above raw food? (Alternatively separate refrigerators for raw and cooked food may be used).
4. Do you keep temperature records to prove checks are done and equipment is working properly?
4. Are disposable cleaning cloths used? If not, how do you ensure that re usable cleaning cloths are sterilised between uses?
5. Do you have a system in place for calibrating your probe thermometer?
5. Do you use colour coded chopping boards, knives and other equipment for raw and ready to eat foods? 6. Do you use separate work areas for raw and ready to eat foods? 7. Do you wash fruit and veg?
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Self Assessment Checklist (continued)
Waste 1. Are all waste bins emptied at the end of each shift/day?
2. Do you have a reputable contractor to remove your trade waste (including oil)? 3. Are external areas and bins clean?
Notes ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________
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Useful Contacts & Information Websites
British Retail Consortium www.brc.org.uk British Sandwich Association www.sandwich.org.uk Chartered Institute of Environmental Health www.cieh.org.uk Tel: 020 7928 6006 Department for Environment, Food and Rural Affairs www.defra.gov.uk Tel: 08459 335577 For information on food and farming, disposal of raw meat, food labelling Food Standards Agency www.food.gov.uk An open site where you can find information on all aspects of food safety management and access the Food Hygiene Rating Scheme website E-mail helpline@foodstandards.gsi.gov.uk. Tel: 020 7276 8829 Health and Safety Executive www.hse.gov.uk Provides links to sources of information and guidance on health and safety in the food and drinks industries Herefordshire and Worcestershire Fire Authority www.hwfa.org.uk Has a section on Safety Advice for Businesses Severn Trent Water www.stwater.co.uk Customer Service 08457 500 500 Trading Standards Institute www.tradingstandards.gov.uk Worcestershire Business Central www.business-central.co.uk. All your business information needs in one place, delivered by over 20 partners (managed by Worcestershire County Council) Local Authority web addresses: www.bromsgrove.gov.uk www.malvernhills.gov.uk www.redditchbc.gov.uk www.worcester.gov.uk www.wychavon.gov.uk www.wyreforestdc.gov.uk www.worcestershire.gov.uk BRDO (Better Regulation Delivery Office) www.bis.gov.uk/brdo www.worcsregservices.gov.uk â&#x20AC;&#x201C; Worcestershire Regulatory Services website
Ambitious family run business since 1998
We are a successful company whose product range has quadrupled and customer base extended to 500 take-away outlets. We have the best prices whilst maintaining a high standard of service. We are constantly looking to expand our product range and ways to give our customers better value. We have an EEC licensed chicken processing plant, where we manufacture our raw chicken portions and only use A GRADE Chickens from British farms - our next aim being to produce our own chicken kebab meat.
New for 2013 Successfully bought D & B Catering in 2012 Going realy well, customers very happy Our mission is to be able to supply all our customers with every product needed by them at competitive prices to keep our nationâ&#x20AC;&#x2122;s traditional take-aways a strong force in the food market.
TCR Food Services Ltd Unit 50 Gravelly Industrial Park Jarvis Way, Birmingham B24 8TG
T: 0845 634 6688 F: 0845 634 6699
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Published by Worcestershire Regulatory Services, PO Box 866, Worcs WR1 9DP Produced by Priory Publications, Hassell Street, Newcastle-under-Lyme, ST5 1AX. Tel: 01782 711500 TB06 Del/08/2013