ESOP02 Hazard Analysis Critical Control Point SOP by Provide Community

Hazard

Analysis Critical

Control

Point Standard Operating Procedure

Version: V1

Ratified by: Quality and Safety Committee

Date ratified: 25/02/2024

Job Title of author: Estates and Facilities Manager

Reviewed by Committee or Expert Group Other Expert Group

1. Introduction

The Food Hygiene (England) Regulations 2013 places a duty on proprietors of food businesses to identify and control food hazards using a system based on the principle of Hazard Analysis Critical Control Point (HACCP), or as the Department of Health terms it for our industry, Assured Safe Catering (ASC), as a means for securing the highest standards of food safety.

In food manufacturing very specific production controls can be made but in catering a more general system is needed. Each specific product in a factory production situation can be individually assessed and monitored but in catering such diverse operations occur at the same time and in such close proximity that individual HACCP assessments are not possible. As a simple example – there is no need to separately analyse how to make a ham sandwich, a ham and lettuce sandwich or a beef sandwich and a beef and tomato sandwich. The process of making sandwiches using high risk food should be carefully controlled by applying good catering practice and, where necessary, recording appropriate temperatures.

Thus, by using the standards and recommendations within this policy each site will be applying the rules set out in the Department of Health’s (DOH) own information documents.

The controls and records that Provide requires through this Policy are clear. It is based on the assumption that we are already controlling purchasing, delivery, storage, preparation, cooking and service of food and in particular, applying time and temperature controls and keeping records.

You will need to be able to demonstrate to local EHOs that you fully understand the principles of HACCP.

2. Food Delivery and Storage

There must be continuous control as food passes between supplier and caterer. Quality and food safety must be maintained at all stages of the food chain. All food storage, not only high risk/perishable foods, must be properly controlled. The following control points should be observed.

3. Food Delivery

Food must not be allowed to sit unattended, uncovered or outside the catering area at any stage. Agree to set-down/delivery points and times with suppliers to ensure someone is always available to check, receive and put away deliveries.

The Team Leader must be notified of all deliveries; once the food is received it must be checked for date coding, quality, weight, and temperature before assuming responsibility for it. Do not accept food subject to any abuse or canned products that are damaged

Frozen food deliveries may be accepted at a temperature up to -15°c (target temperature -18oc)

Chilled food deliveries may be accepted at a temperature up to 5°c

The driver will record the delivery temperature, both chilled and frozen, and the time of delivery on the delivery record form. Any chilled or frozen food must be placed in a refrigerator or freezer with minimum delay.

4. Food Safety

If canned foods are not used immediately after opening, they must be transferred to a clean preferably non-metallic container, covered and stored in the refrigerator.

Observe good stock rotation principles on a “first in/first out” basis. Use by/best before dates must be checked daily and out of date items should be disposed of immediately. Keep stores clean and tidy. Do not store food with cleaning chemicals or other possible contaminants.

Food and food stores should be checked regularly to ensure food safety and freedom from infestation.

Do not order large amounts of food that has a short shelf life unless it can be used within the appropriate time scale.

REMEMBER

Overstocking of refrigerators leads to poor chilled air circulation, resulting in higher temperatures and increased risk of spoilage and cross contamination. Strict stock rotation must be observed.

All food containers must be cleaned and sanitised before use.

5. Temperature Control/General Delivery and Storage

The storage temperature of certain foods is controlled by food safety legislation. These guidelines are Provide rules for temperature control of food. They will ensure compliance with the current legal requirements.

The temperatures at which food must be stored are as follows:

Some foods are best stored from a quality point of view at colder temperatures within these limits. Where possible refrigerators should be set to hold a maximum of 5°c to give a safety tolerance zone and help prevent the multiplication of organisms such as listeria which can still multiply temperatures as low as 3°c.

It is vital to maintain the “COLD-CHAIN” for both chilled and frozen products.

Food should be delivered at the correct temperature. All suppliers are aware of the rules. With chilled or frozen foods, the temperature should be checked before you sign the delivery note or take responsibility for the order. The temperatures of the delivery should be recorded on the delivery temperature record form.

Chilled or frozen deliveries must be put into a refrigerator/freezer as quickly as possible. The operating temperatures of these holder refrigerators must be monitored at least once a day using the procedure described below. Food must be loaded to allow good air circulation. Doors must not be left open.

Any frozen food which has defrosted must not be refrozen. It is an offence to refreeze ice cream.

6. Loading the Regeneration Trolley

The trolley must be loaded by 10.45 for lunch and 15.45 for supper. Check each item for Lid on/Lid off/Pierce film instructions and ensure these are followed.

Place meat/protein items at the top of the oven, vegetable items in the middle of the oven and desserts in the lower half of the oven, below the dividing shelf. Milk puddings should be placed on the solid shelf at the bottom of the oven. Textured Diets should also be placed in the lower part of the oven.

The regeneration oven should be left switched on and in stand-by mode. It will automatically switch on late morning and mid-afternoon to give a cooking time of 80 minutes so the food will be ready to be served at 12.10 and 17.10.

Once cooked the food will be removed from the oven and placed on the hot plate. It will be probed to ensure it has reached at least 75oc and then served. All food must be served within 30 minutes and any food not required will be discarded immediately.

7. Temperature Control

Using Hand Held Thermometers

Approved electronic probe thermometers are available to purchase through Supplies. They must be kept in good order and used carefully if meaningful readings are to be taken. Please replace on an annual basis.

General purpose “food probes” should be suitable for most purposes. Probes measure temperature at their tip.

Probes must be kept clean to avoid cross-contamination. Probes should be thoroughly cleaned daily. Alcohol based wipes are the easiest way of sanitising probes between uses and these can be obtained from most chemical suppliers.

Probe Calibration

The accuracy of thermometers should be checked monthly. To check the lower end of the scale part-fill a container with broken ice. A vacuum flask is best but an ice bucket may be used. Wet the ice with a small amount of water that should be left standing for at least 30 minutes for the temperature to equalise. Some melting ice must remain when the test is done.

Insert the tip of the probe into the ice/water and leave for three minutes before taking the probe reading. A reading between -1°c and +1°c is acceptable. If calibration checks indicate a faulty instrument then the probe should be returned tothe manufacturefor repair.

For the upper end put some water in a cup and place into the microwave and ‘cook’ until the water boils. Insert the probe immediately the cup is removed from the microwave. The temperature should be between 99ocand 101oc.

It is vital that all food is handled and prepared safety and in such a way that risks of physical, bacterial, viral and chemical contamination are avoided as far as is possible. To this end, the following principles and critical points must be observed.

8. Refrigerators

Refrigeration units have built in thermometers. Record temperatures twice a day. In the event that the built in thermometer fails use a hand held probe

Do not attempt to measure air temperature, especially in cabinets. Air temperature will rise significantly when the door is opened and will take about 15 minutes to return to normal.

Avoid temperature measurement by probing food. It is destructive and can cause contamination.

The recommended method is to place small amounts of liquid such as water or oil in the refrigerator or cold display. When probed, these will give an accurate indication of the operating temperature at that point in the refrigerator. Samples can be placed at several points in the equipment to determine warmest and coldest temperatures.

Samples should be about 100ml, in a plastic or stainless steel container, labelled “Temperature Sample Do Not Move” and overwrapped with cling film to prevent spillage. The probe can pierce the film to take readings. They should be replaced as often as is necessary or at least monthly.

It is best to pre-chill the probe for 2-3 minutes to get a faster response. With some foods (e.g. vacuum packs), the packaging should not be punctured. A good temperature reading can be taken by sandwiching the probe tightly between packs.

Allow enough time for the thermometer to stabilise to the correct reading (15 to 20 seconds).

9. Freezers

Freezers have built in thermometers. Record the temperature twice a day. In the event that the built in thermometer fails use thee hand held probe. Sandwich the probe tightly between packs of a pliable product e.g. frozen vegetables. Avoid puncturing packaging. Leave the probe to adjust to the temperature for up to 5 minutes before taking a reading.

10.Hot Food

Hot food will be cooked in the regeneration oven, once cooked it will be probed to check the temperature is at least 75oc and not held for any longer than 30 minutes before it is disposed of. Records of the temperatures will be kept on the daily recording sheet.

Care must be taken to:

• Keep probes clean and sanitised

• Avoid wasteful damage to food

• Check temperatures at difference places in case of variations

11.Emergency Procedures

It is essential that action is taken when unsatisfactory readings are noted. The member of staff given the task of temperature checking must be properly instructed on the necessary action and reporting procedure. Action must be taken when PRODUCT temperature is found to be as follows:

CHILLERS +8°c or above

FREEZER -15°c or above (ie -14o , -13o etc)

The action taken must be noted on the record form.

12. General Practice Control Points Sanitisation

Every kitchen or food handling area must ensure that it has an adequate stock of an authorised sanitising chemical. The chemical must be food-safe and purpose designed for food production areas. A disinfectant is not acceptable as these are designed for nonfood areas such as drains and floors.

Surfaces, equipment, containers, etc., with high risk food is likely to come into contact must be sanitised after cleaning and before each use. In particular, chopping boards, knives, work surfaces and containers used for high risk foods.

All food handlers must receive training in the correct application of sanitation techniques.

Bleach should not be used in any food preparation areas as it is highly dangerous ingested and can react violently with general purpose kitchen cleaning chemicals.

Washing up of dishes, knives, forks, etc. and cooking equipment can be done in a variety of ways depending upon available equipment. The method below for dishwashers should be followed:

Dishwashers must have the correct detergent/sanitizer in use for low temperature machines and the wash and rinse temperatures are high enough in the case of high temperature machines, i.e. 55°-56°c wash and 85°c for rinse.

Food handlers must ensure that all sanitised articles are not re-contaminated before use with food.

Refer to cleaning schedules for kitchen, store room and regeneration oven for cleaning methods. Ensure cleaning records are signed off each time.

Metal pot scours and wire wool must not be used.

13. Monitoring Procedure – Refrigerators, Freezers and Hot Holding Equipment

Written records of these temperatures must be kept and held for three months. They should be available for inspection on request by local authority environmental health officers.

14. Allergen Information

The label or information provided on the finished product packaging is the primary means of communicating the allergen status of the food product to the customer or consumer. All staff will complete allergen awareness training as part of their Food Hygiene certificate

15. Personal Disciplines

All food handlers must observe legal and company requirements when handling food and observe good food handling disciplines. They are expected to have had explained, understand and work to the standards set out in this policy. A copy of the personal hygiene standards section must be given to staff when commencing work with Provide.

16 Sickness

If a member of staff suffers from vomiting and/or diarrhoea they must not come to work until they are 48 hours clear of symptoms.

17 PPE

Staff must wear appropriate coloured protective clothing at all times i.e. aprons and gloves.

18 Hand Washing

Staff must observe the hand washing regulations as set out by Provide and ensure they wash their hands regularly and prior to any food handling procedure.

19 Jewellery

Food handlers must not wear jewellery other than:

• A plain wedding ring

• Small sleeper earrings in pierced ears which should contain no stones or other loose parts.

20 Hair

Long hair must be properly tied back, without trailing ends.

21 Complaint Procedure

If a complaint of foreign material in food is received, the following action must be taken immediately.

• Retain (if possible) the foreign body and assure the “customer” that a full investigation into the incident will be carried out.

• Inform the manager

• Obtain all packaging or transport containers used for the meal prior to the incident and retain until advised otherwise.

Telephone the Estates and Facilities Manager where further advice will be given.