food safety management ass.3

Food Safety Management Group Written Assignment (LO 3.1-3.2-3.3-

3.4-3.5-3.6-3.7)

This assignment is a team research work on effective prevention systems in the control of

food contamination in a restaurant.

By Nafis Furreed, Saleem Reza Dulall, Kenny Calou, Soomaya Rawat and Chandisha Pittea

9/24/2014

Food Safety Management

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Ecole Hôtelière Sir Gaëtan Duval

Acknowlegdement I would like to thank my tutor Miss Nisha Sookool Goolab for helping our team for our Food

Safety Audit Assignment which has been conducted at La Potinière Restaurant et Traiteur.

I would also like to thank Madam Priscille Desveaux, the Managing Director of La Potinière

Restaurant et Traiteur. I would like to thank Madam Caroline Ulcoq, the restaurant manager

of the organisation, for her non-reluctant help and for providing our team with all the

information we needed for this assignment. Without the help of the management of La

Potinière Restaurant et Traiteur, this assignment would not have been possible.

I would also like to thank my team members Nafis Fureed, Soomaya Rawat, Chandisha Pittea

and Kenny Calou for working as a team. Also a big thanks to all my colleagues, my friends

and my parents for all the help and support that they have provided me during the making of

this assignment.


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Table of Contents

Acknowlegdement ................................................................................................................................... i

Table Of Figures ...................................................................................................................................... v

List of Tables ........................................................................................................................................... v

List of Abbreviations ............................................................................................................................... v

Introduction ............................................................................................................................................ 1

Food Safety ......................................................................................................................................... 1

Importance of Food Safety Management ............................................................................................... 4

The benefits of Food safety Management .............................................................................................. 5

Discuss the key steps in a temperature system (3.1) ............................................................................. 6

Temperature Required for Food Safety .............................................................................................. 7

Cooking Potentially Hazardous Foods ............................................................................................. 7

Observation and Audit at La Potinière Restaurant et Traiteur ........................................................... 8

Solutions and Recommendations ....................................................................................................... 9

Cold holding ...................................................................................................................................... 10

How cold holding should operate to avoid food related illness ................................................. 10

According to our observation ...................................................................................................... 10

Summarise methods for the safe storage of food (3.2) ........................................................................ 11

Observation and audit at La Potinière restaurant ............................................................................ 12

Some solutions and improvements .................................................................................................. 12

Hot holding ....................................................................................................................................... 13

How hot holding should operate ................................................................................................. 13

Evaluate the importance of personal hygiene in the control of food contamination (3.3) ................. 15

Importance of Personal Hygiene ...................................................................................................... 15

Perception of people ..................................................................................................................... 16

Self-satisfaction ............................................................................................................................. 16

Health issues ................................................................................................................................. 16

Legislation – Personal Hygiene ......................................................................................................... 16

Safety Audit in the restaurant ........................................................................................................... 17

Protective clothing ........................................................................................................................ 17

Recommendations ............................................................................................................................ 18

Training of staff ................................................................................................................................. 18

Practices to maintain a proper personal hygiene ............................................................................. 18

Evaluate cleaning and disinfection as a process supporting safe food production (3.4) ..................... 19


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Observation ....................................................................................................................................... 19

Solutions ........................................................................................................................................... 20

Assess the problems associated with pest control in food premises (3.5) ........................................... 21

Environmental issues ........................................................................................................................ 21

Staff training ..................................................................................................................................... 21

Types of pests ................................................................................................................................... 22

Solutions to avoid Pests .................................................................................................................... 22

Justify the need for hygienic design and construction of food premises (3.6) ..................................... 23

General requirements ....................................................................................................................... 23

Other Requirements for a hygienic design and construction of a food premise ............................. 24

Layout ............................................................................................................................................ 24

Ventilation ..................................................................................................................................... 24

Ceilings .......................................................................................................................................... 24

Walls .............................................................................................................................................. 24

Floors ............................................................................................................................................. 24

Woodwork .................................................................................................................................... 24

Work surfaces ............................................................................................................................... 25

Kitchen storage ............................................................................................................................. 25

Rubbish storage ............................................................................................................................ 25

Sinks .............................................................................................................................................. 25

Hand washing facilities and toilets ............................................................................................... 25

Cooking Equipment ....................................................................................................................... 25

Food Storage ................................................................................................................................. 26

Pest Control ................................................................................................................................... 26

Observation and Audit at La Potinière Restaurant et Traiteur ......................................................... 26

Solutions and Recommendations ...................................................................................................... 27

Justify the importance of training as a quality assurance mechanism (3.7) ......................................... 28

How proper training of staff should be............................................................................................. 28

Observation and Audit at La Potinière Restaurant et Traiteur ......................................................... 29

Solutions and Recommendations ..................................................................................................... 29

Checklists for Hygiene, Food Safety, Temperature, Quality and Security ........................................ 31

Utensils And Equipment checklist ................................................................................................. 32

Food Preparation Checklist ........................................................................................................... 33

Food Storage and Dry Storage Checklist ....................................................................................... 34


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Refrigerator, Freezer, and Milk Cooler Checklist .......................................................................... 35

Temperature Log for Cold storage devices. .................................................................................. 36

Cleaning and Sanitizing Checklist .................................................................................................. 37

Hot Holding Checklist .................................................................................................................... 38

Cold Holding Checklist................................................................................................................... 38

Garbage Storage and Disposal Checklist ....................................................................................... 39

Pest Control Checklist ................................................................................................................... 39

Hygienic Design and Construction of Food Premises ................................................................... 40

Staff Training Checklist .................................................................................................................. 41

Reference .............................................................................................................................................. 47


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Table Of Figures Figure 1- Personal Hygiene Checklist .................................................................................................... 31

Figure 2 - Utensils And Equipment checklist ......................................................................................... 32

Figure 3 - Food Preparation Checklist ................................................................................................... 33

Figure 4 - Food Storage and Dry Storage Checklist ............................................................................... 34

Figure 5 - Refrigerator, Freezer, and Milk Cooler Checklist .................................................................. 35

Figure 6 - Temperature Log for Cold storage devices ........................................................................... 36

Figure 7 - Cleaning and Sanitizing Checklist .......................................................................................... 37

Figure 8 - Hot Holding Checklist ............................................................................................................ 38

Figure 9 - Cold Holding Checklist .......................................................................................................... 38

Figure 10 - Garbage Storage and Disposal Checklist ............................................................................. 39

Figure 11 - Pest Control Checklist ......................................................................................................... 39

Figure 12- Hygienic Design and Construction of food premises ........................................................... 40

Figure 13 - Staff Training ....................................................................................................................... 41

Figure 14 - Kitchen Plan ........................................................................................................................ 42

Figure 15 - Thermometer Reading for Food Safety .............................................................................. 43

Figure 16 - Letter of Attestation ........................................................................................................... 46

List of Tables Table 1 - Temperature Measures and Control ...................................................................................... 44

Table 2 - Hazardous Food Cooking Temperature Chart ........................................................................ 45

List of Abbreviations MEP – Mise En Place

HACCP – Hazard Analysis Critical Control Point


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Introduction

Food Safety

Food safety is a public health priority and every year, there are millions of people falling sick

and even many deaths have been reported due to the result of eating unsafe food. Food

safety can simply be defined as an assurance that food will not cause harm to any human

being or animal when it is prepared and/or eaten according to its intended use. People are

always expecting their food to be safe for consumption, therefore if food safety and food

hygiene are not taken seriously, it can be a serious health hazard and even lead to death in

many cases. Foodborne illness or food poisoning is the consumption of water or food that

has been contaminated. Foodborne illness is caused by pathogenic organisms which

eventually lead to either food intoxication or food infection. This occurs when a group of

person consume the same contaminated food or water and then suffer from the same

illness or symptoms.

There are usually three types of food contamination; physical contamination, chemical

contamination and biological contamination.

Physical contamination takes place when a foreign object like hair, insects or any hard

unwanted material comes in contact with food that is intended to be eaten. This is why food

handlers are not allowed to wear jewelleries while they are on duty. Despite the fact that

physical contamination can be less dangerous or completely harmless, it still makes food

look less desirable to consume. No one likes to have a hair in their food. This affects the

business and its reputation.

Chemical contamination takes place when chemicals make their way into food, such as

bleach, detergents, and perfumes and so on. It is always recommended to avoid using

strong chemicals in food area to avoid such contamination. Food handlers must always wash

their hands properly if they have handled chemicals before entering the food area.

The last type of contamination is biological. This is usually the most dangerous type of

contamination and it is usually more common in many restaurants. This happens when food

are affected by harmful tiny micro-organisms such as fungi, viruses, parasites and bacteria.

One of the most common ways food can be contaminated biologically is by cross

contamination, that when raw food comes in contact with cooked food. Practising a safe

food handling in the food industry will decrease cases of biological contamination.


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Usually these types of contamination can happen at any time if precautions are not taken;

and if measures and guidelines are not provided to food handlers.

For this assignment, I am looking forward to make sure that food production is carried out in

the safest way as possible at La Potinière Restaurant et Traiteur in order to avoid any type of

contamination, whether physical, chemical or biological.

Food hygiene is about controlling pathogenic bacteria, which can cause serious illness. The

four main points to remember for a good hygiene are:

Cross-contamination

Cleaning

Chilling

Cooking

Temperature of food will need to be taken from time to time make sure it is safe to eat. If

temperature is checked, the growth of bacteria will make the food unsafe for consumption

and customers might suffer from food poisoning.

Cold food must remain to a temperature below 50C

Hot food must have a temperature above 630C

To make sure that food is being handled safely, I have prepared a few checklists to monitor,

check, record and control the following:

The level of staff personal hygiene

To check for kitchen equipment if they are clean

Food preparation

Food Storage And Dry Storage

Refrigerator, Freezer, and Milk Cooler

Large Equipment

Cleaning And Sanitizing


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Temperature Log for Cold storage devices.

Hot Holding

Cold Holding

Garbage Storage and Disposal

Pest Control

Hygienic design and construction of food premises

Importance of training

All the checklists are found in the annex of this report.


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Importance of Food Safety Management

People are getting sick almost everyday from the food they consume from time to time.

Micro-organisms such bacteria, moulds and viruses are found in food that can eventually

cause foodborne illness such as stomach cramp, diarrhea and vomiting. Food poisoning

usually lead to gastroenteritis, which is the inflammation of the stomach and bowel system of

a person. It can also lead to more health serious damage such as septicemia or blood

poisoning and kidney problems.

Almost anyone can be a victim of food poisoning but some individuals including pregnant

women, old people, babies and kids are more likely to be affected by serious symptoms.

This is why businesses which are involved with food have to be very careful in order to

prevent any type of food poisoning and eventually help to protect its customers, employees

and the organization as a whole.

The following are the results from the negligence of not adhering to food safety measures:

The shutting down of the organization by law.

Loss of business due to negative publicity from previous guests, due to poor

standards, food poisoning outbreaks and even deaths. The reputation of the

organization is tarnished.

The sale of unsafe food can cause owners to pay fines and other costs of legal action.

This increases the money outflow of the business.

It causes a low employee morale and a high staff turnover, as the working conditions

of the organization are of fairly poor standards.

Customers’ complaints about unhygienic or unsafe food will increase.

Loss of food, food shall have to be thrown out as it has become unsafe for

consumption, thereby increasing costs and reducing profitability.


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Employees will lose their jobs because of closure of the business or because they have

become long term carriers of food poisoning organisms especially salmonella.

The benefits of Food safety Management

Happy customers.

Improved reputation as an organization where food is produced in a hygienic

environment and is safe for its intended use and consumption.

Increase in business turnover which in turn will increase profitability.

Compliance with food safety regulations, which means no fines or legal actions will

be taken against the organization.

Less wastage of food and increased shelf life, thereby reduction in food costs and

increase in profitability.

Higher employee morale as they know that they are working in a clean, safe and

hygienic environment. Food safety is very important as stated above. It is a crime

punishable by Law to serve food that is unfit for consumption.


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Discuss the key steps in a temperature system (3.1)

One of the main control for the safety of food is by using temperature control. The use of

heating, freezing and chilling can prohibit, kill and even retard the growth of food poisoning

bacteria and hence protect consumers from being harmed.

Most of all the business organizations that involve food use temperature controls to preserve

their food in order to serve them safely to their customers as it has been intended to be. Some

businesses like restaurants and bakeries use chillers to hold pre-made food such as milk,

sandwiches, meat and so on. In order to do so, those businesses will use chillers, freezers,

ovens, fryers and hobs to reach safe temperatures.

Irrespective of how difficult or how many processes are used within a food business to heat

or cool down food to keep it safe, it is crucial that these processes are supervised and that the

correct temperatures are achieved all the time.

There are usually four stages to a good temperature control:

1. Establishing what temperatures are required.

2. Developing procedures to achieve those temperatures.

3. Monitoring to ensure temperatures are achieved.

4. Recording those temperatures.

As much as reaching the required temperatures is important, it is also vital to monitor and

record that temperatures are being reached for future use. One of the most common ways to

check temperature is by using a digital thermometers and record forms which will be used for

later audits and references. A digital thermometer can provide an indication if the required

temperature has been reached or not, and the record forms are used so that the employees is

charge of the food safety of the organization can monitor the results and at the same time to

make sure that other employees are following the right procedures in order to maintain a

good food safety procedure.


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Temperature Required for Food Safety

There are different temperatures that are used to help maintain the food safety and there is

one temperature zone which is also known as the danger zone. This particular zone is

regarded as very hazardous to food and the temperature is between 50C to 63

0C. The

temperature for cold food is normally below 50C and the temperature for freezing any food

can be around -180C. A thermometer reading can be shown in figure 15 in the annex section.

It has to be noted that only temperature does not contribute to the success of a good food

safety management as time plays a great role as well. It is called the time-temperature and to

prevent its abuse, the time that hazardous food is exposed in the danger zone must be

minimized. There is a relationship between microbial cell death and temperature, that is, a

large number of cells may survive lower temperatures. In order to avoid this issue, food must

always be moved from the danger zone as many times as possible when reheating or cooling.

A few examples of very hazardous food in the danger zone are :

meat, fish, and poultry

Dairy products

Shellfish

Sprouts

Eggs and protein-rich foods

Cut or peeled fresh produce

Cooked Vegetables, beans, rice and pasta

Any food containing the above, for example casseroles, salads, quiches and so on

Cooking Potentially Hazardous Foods

In order to make sure that foods that are being cooked have reached the proper internal

temperature in order to minimize the risks of food poisoning, 2 steps must be taken into

consideration:

1. Use a good thermometer

2. Food must be cooked to the required internal temperature for a specific amount of

time.

It can be observed from table 2 in the annex section.


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Observation and Audit at La Potinière Restaurant et Traiteur On my visit to the selected organisation, I have noticed only a few minor problems regarding

the proper temperature of their devices, whether the chillers, oven, microwave or freezer. The

restaurant has 3 chillers and 1 freezer. (See figure 14 in annex section)

Chiller 1 is used mostly for leftover food, MEP and sauces and it is kept for 7 days only.

Chiller 2 and 3 are used for keeping all the other food items such as eggs, milk, vegetables

and fruits that are used for the daily running of the business. If there is no room available in

chiller 1, then chiller 2 and 3 are used as well to keep leftovers and MEP. Freezer 1 is used to

store all meat, seafood, fish and poultry items and they are kept for a period of 2 months. All

the devices have an in-built thermometer device attached to them and the temperature can be

read easily even from a few metres away. Hence it is easy to spot any anomalies regarding

the devices. Despite the presence of thermometers on all the devices, not all the reading was

accurate and positive as required.

As for the temperatures recorded on the 4 devices, it can be seen as follows:

Chiller 1 - Recorded temperature was 5.40C

Chiller 2 - Recorded Temperature was 4.40C

Chiller 3 - Recorded temperature was 4.40C

Freezer 1 - Recorded temperature was –15.20C instead of –18

0C

However as a chiller must have a temperature below 50C and the freezer must have a

temperature of -180C, we can notice that chiller 1 has a recorded temperature of 5.4

0C, which

is above the required temperature. Chiller 2 and 3 have the average required temperature

which was still on the safe side of having safe food. Freezer 1 however has a temperature of –

15.20C and it was somehow not the required temperature which is –18

0C. There was a

difference of +2.80C between the temperatures recorded compared to the required

temperature. The reason was because freezer 1 and chiller are in constant use in the morning,

that is, the employees open both devices a lot to remove or store food. Hence, this has caused

the temperature to increase.

Another problem encountered during the audit was that the freezer and chillers was were not

cleaned and neat. It was very messy but everything was sealed up properly. There was some

blood stain at the bottom of the freezer. I have also noticed that not all the food was labelled,

wrapped and dated properly. As a matter of fact, they do not do so because they claim that


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they discard everything after 7 days, but it did not make sense of how they are supposed to

know which food is still safe and which is not.

I have also enquired a lot about the first in first out method on inventory and they claim that

they do use that method for all their stock, whether from the chillers, freezers or from the dry

storage cupboard.

I was also looking for their temperature log form which would basically have the recorded

temperature throughout the day but unfortunately this procedure is not done. The reason they

do not do it every day is because the business is not HACCP certified but they check it from

time to time while they are working and if there is any glitch, it is reported to the manager.

Solutions and Recommendations A few solutions that would make food much safer in the restaurant are:

To make sure that the temperature on all its devices are respected as required by food

safety rules and regulations

Devices must not be kept opened for too long as it makes the temperature higher

Employees must always keep an eye on the door thermometer and see if there is any

glitch

The head chef or manager of the restaurant must have a separate probe thermometer

to check the temperature from time to time, whether on the devices or on cooked

food(cold and hot)

All chillers and freezers must be cleaned before and after every shift by the

employees. Blood stained must be removed and wiped out with proper materials and

sanitizer.

The head chef must make sure that all food stored is properly wrapped, labelled and

dated. Everything that has expired must be discarded immediately.

Documents must be produced by the business to record all the temperature of all

devices as this will help them to know whether their food is safe or not.


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Cold holding Like hot holding equipment there is also cold holding equipment in professional kitchen and

it must be able to keep foods at 41ºF or colder.

How cold holding should operate to avoid food related illness

All foods must be covered in order to prevent food contamination.

Use a thermometer to know the internal temperature of the food in order to make the

necessary whenever the food`s temperature gets higher.

Foods should not be directly stored on ice, it must be on a plate or pans when served.

Foods removed from the temperature control should be thrown away after 4 hours.

According to our observation

Refrigerators are neither clean nor organised. We were shocked to see their refrigerator as it

was messy, all types of products in the same refrigerator cooked and raw. There was also 1

sausage not covered on the display. Despite being inappropriately displayed the refrigerator

was below 50C.


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Summarise methods for the safe storage of food (3.2) Proper food storage is vital for an establishment working with food. This will ensure that

products have a longer shelf life (for example, by controlling the temperature and humidity).

It will also prevent access to rodents and pests and finally to prevent the food from being

contaminated and spoiled during the storage. Inappropriate storage of food will result in

wastage of food. We should keep in mind that not only consumable items should be well

stored but chemicals and sanitizing items also should be held in a safe place. But we will

discuss about the tree main type of food storage, that is:

Dry storage

Refrigerated or chill/cold storage

Frozen storage

Dry storage – dry products such as grains and cereals should be in a dry place at room

temperature (10oC and 21

oC). The items should be well labelled and the FIFO

(first in, first out) method should be used. The locals should be well maintained

and ventilated to prevent pest infections.

Refrigerated storage – this is all about refrigerators, chill cabinets and or chill stores. It is

most commonly used to store vegetables, fruits, milk products or

products to be use in short laps of time such as chicken or fish. It

should be on a temperature between 0oC and 4

oC.

Frozen storage – this local is used to store high- risk food such as raw chicken, fish or meat.

The temperature should be below -18oC. The food removed from this local

should not be freeze again.


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Observation and audit at La Potinière restaurant According to the audit made at the restaurant, they have no disposal to store their dry

products such as spices and flour. As it is a small restaurant, no appropriate space was

provided. As a result the products can be contaminated and will not be suitable for

consumption. A small place is allocated to store canned foods only.

All the food are well labelled (receive date and expiry date). This is very important for stock

rotation. Products reaching expiry date should be used first and perishable food should be

discarded. However the container, in which dry food is stored, is not air tight and is not

labelled correctly. The FIFO (first in, first out) method is respected. Food items that were

already in the refrigerator or in the dry storage cupboard are used first.

Chemicals are clearly labelled and stored away from food or food-related supplies. But,

places were food is in direct contact or stored are not regularly clean and sanitized. The

cupboard is not orderly arranged and clean. For example: sugar packet is kept over canned

food. The items stored are stuck together and some are not labelled.

The restaurant contains 3 refrigerators to store high-risk food such as dairy products and

vegetables also. This important equipment should also be kept clean and food items stored

correctly. But this is not the case. We observed that the vegetables are kept along with milk

and egg. Raw meats that will be used in a short period of time are kept on the top shelf. The

foods that can be recycled are not labelled correctly.

Some solutions and improvements All the food items should be clearly labelled and expiry date should be dated. This will be

advantageous to the organisation in terms of stock control and stock rotation will be

respected. Opened food packets should be resealed and dated appropriately. There must be

regular check-up to make sure that the locals are clean and free from pest.

As for the refrigerators, food items should be covered in labelled containers. It would be a

good idea if one refrigerator is allocated for dairy products and eggs. Some standards should

be respected such as salads must be on the top shelf and cooked meat at the bottom.

The refrigerators must be clean and sanitised on a daily basis. Training can be offered to

staffs on proper food storage.


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Hot holding In a professional kitchen, all foods which need to be served hot are kept on a hot pass until

the waiter takes it off to serve the customer. The hot pass does not only maintain hot

temperature of the food but more importantly keeps the food at a temperature which prevents

growth and multiplication of bacteria. The hot holding equipment needs to maintain foods at

135ºF or higher. Hot holding equipment is used to keep foods hot and not to preheat foods

therefore when placing foods on the hot holding it should be hot enough and the hot holding

equipment must be pre heated before operation.

How hot holding should operate

If food is kept for too long on the hot holding it must be stirred constantly in order to

distribute heat throughout the food.

By covering the food it keeps better heat and at the same time prevents any potential hazards

from contaminating the food.

All the surfaces of the hot holding equipment must be clean and sanitized before service time

and must be cleaned up immediately whenever food get spoiled in order to keep clean and

prevent multiplication of bacteria.

In order to make sure that food is maintained at the required temperature, a thermometer must

be used to check the internal temperature.

If after 4 hours a food has not been maintained 135ºF or higher the food must be destroyed.

Furthermore, for precautions it is advised not to use hot holding equipment to reheat food as

it must be used to maintain temperature only.

Foods which need to be reheated must be heated to an internal temperature of 165ºF before

being transferred to the hot holding equipment.


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As we did not visit them during service time we don’t know if they respect all the rules

concerning the hot holding equipment but according to some questions they answered it

seems that they do perform it accordingly.

But however the moment we were present there the hot holding was not clean at all as they

allowed us to take our notes on the hot holding and there were many materials such as boxes

on it which may contain bacteria thus it may be very risky if they do not disinfect the hot

holding surfaces before service hours. Whether food is protected from contamination, we are

not sure.


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Evaluate the importance of personal hygiene in the control of food

contamination (3.3) Personal hygiene can be described as cleanliness and caring of oneself body. In an

establishment working with food, not only working surfaces or layout must be clean but also

staffs should maintain a good personal hygiene. The aim of keeping a good personal hygiene

is to ensure that those who manipulate food will not likely to contaminate the food. It also

prevents consumers from getting sick. This is very crucial as it will prevent food

contamination. The most common is physical contamination occurred by either hair or nail

found in food.

Someone having health problems such as skin rash or other diseases should consult a doctor.

Any person suspected to be a carrier of a transmittable disease should be allowed to enter

food production areas if there may be a chance that food will be contaminated. That person

should be reported to the management and actions must be taken. Food contamination can

have a negative impact on the business and even may lead to the closure of the

establishment.

Wounds and cuts should be disinfected and covered with suitable waterproof dressings.

Personnel should have a minimum of discipline and wash their hands after using the toilet

and before handling any food products. Personnel should refrain from actions that can cause

food contamination such as: spitting, chewing, sneezing or coughing.

Importance of Personal Hygiene Personal hygiene is defined as the proper way of maintaining a good health and a hygienic

way of dealing with self-body. Moreover importance of grooming concerns

The perception of people on us

The self-satisfaction of being well dress

Health of the individual


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Perception of people

Customers often meet employees and judge them on their appearance at the first sight.

Moreover the perception of a customer is very important as they get an indication of what is

the standard of the company and to what extent they put emphasis on a proper hygiene at

work.

Self-satisfaction

When an employee feels well he is more efficient and confident to work with a proper mind

set and assurance to provide a good quality work which leads to a quality work. Moreover the

standard of the organisation is maintained.

Health issues

Avoiding illness and contamination are the two main factors of a good personal hygiene.

Being mentally fit and physically clean enhances productivity of an individual. Moreover the

fact is that keeping a good way of living is the appropriate way to be heathy. A good nutrition

of the individual should be observed thoroughly.

Personal hygiene is the start in the monitoring process towards health and safety procedures.

Employees should respect the rules and regulations of the safety procedures policy of the

company for various reasons, such as ; keeping a good standard of the restaurant, ensure

proper quality of work, have a good appearance when dealing with customers.

On the other hand, it is difficult to obtain a proper grooming from employees, after the safety

audit made at La Potiniere restaurant, we noticed a few mistakes of the employees in the

kitchen field, and a simple example would be: No proper use of gloves when dealing with

food.

Legislation – Personal Hygiene Laws have been established towards health and security issues concerning personal hygiene.

The Food Safety Act. 1990 announce that;

Maintain clothing, hands, hair, fingernails and body clean

Wear a clean washable overall effectively preventing the food from coming in

Contact with any part of his other clothing;

Wear a clean hair covering for the purpose of effectively preventing his hair from


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coming in contact with food or any surface which the food is liable to come in

contact;

Shave properly, avoid jewellery and perfumes

Use of dirty wiping clothes is strictly prohibited

Smoking and eating are strictly prohibited when dealing with food

Safety Audit in the restaurant

Our team conducted a food safety audit in the restaurant itself, checklists were established so

as to put emphasis on specific issues such as personal hygiene, pest control, and temperature.

Moreover many control were by – passed by the employees and the manager itself

concerning proper personal hygiene. Examples of non-conformance are as such:

Hair restraints were not worn

Jewellery were worn on that day during food processing

No disposable tissues when coughing or sneezing

Sinks were obstructed

No reminder post for washing of hands were displayed

Usually in such kind of organisation, personal hygiene should be one of their priorities in the

kitchen before trying to implement other issues. A proper labelled area with disposable sinks,

soap and tissues should be design and placed to be more effective in avoiding contamination.

Protective clothing

Protective clothing are very important, each and every clothes have their specific role;

Kitchen clothes are made in such a way to prevent sweat and hair to contaminate food while

handling and processing it. Kitchen shoes prevent from outside bacteria present on the road;

we should take into consideration that kitchen shoes are not allowed to be worn outside the

kitchen premises. Protective gloves are worn to prevent physical and biological

contamination of food; it also protects wounds of employees. The neck chief prevents sweat

to spoil food.


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Recommendations Quality and security are the main points to take into considerations when dealing with food

safety issues. Moreover the non-conformance we met at the restaurant showed room for

improvement as there are few things to put into practice to achieve a proper way of dealing

with food.

Moreover, an organisation and a daily control of the management should be launched and

adopted in their culture to promote the importance of personal hygiene. Store, bins and sinks

should be kept clean and be properly air conditioned.

Training of staff Appropriate training should be given to employees to be able to adopt the proper way of

dealing with food and have the proper attitude when dealing with the processing of food.

Avoiding cross contamination and using the proper chopping boards are the minimum

knowledge an employee should have.

Practices to maintain a proper personal hygiene Frequently wash hands before after and during food processing

Avoid contact with employees who are ill

Use proper gloves

Wash clothes on a daily basis

Clean kitchen shoes

Use notice signs to aware employees of personal hygiene maintenance


19


Evaluate cleaning and disinfection as a process supporting safe food

production (3.4) The cleaning action is in order to remove dirt from surfaces on which food will be prepared

in the kitchen. The cleaning steps are to wash the surfaces with soap and warm water, then

rinse with clean water to remove all chemical agents and finally to allow air dry or dry the

surfaces with a towel.

Sanitizing means reducing germs such as salmonella, campylobacter, and norovirus on food

preparation surfaces in order to prevent illness. The first step is to spray the sanitizer then

leave it for some time and clean it with a clean towel or allowing it to air dry. Sanitizers kill

living bacteria and it is the reason why they are important in managing harmful pathogens.

Foods should be prepared in clean and sanitary conditions, however when a kitchen looks

clean it can also be unsafe for food preparation until it is sanitized.

Moreover there are 2 methods for sanitizing utensils and equipment which are heat method

and chemical method.

With the heat method, the utensils are heated enough in order to kill bacteria and by the

chemical method equipment are soaked in sanitized agent.

Observation According to our visit to the restaurant, they lack equipment such as a 3 compartment sink.

Their dish machine works properly and we witnessed that water in the kitchen is of correct

temperature for wash and rinse and also clean and free from grease. Their Utensils soaked in

sanitized solution was nowhere to be seen. Their equipment are allowed to dry in the open air

respectively in order to preserve them from moisture.

At the restaurant we observed that they used appropriate cutting board but it is not washed

and sanitised regularly. The work surfaces are not clean at all. It’s like a mess; utensils are on

the cutting board along with the vegetables. Drawers and racks are clean but not orderly

arranged. The equipment used is not washed regularly, for example oil need to be change in

the fryer and knives should be washed after use.


20


Solutions As a solution, the work post need to be more organise and less messy. The utensils used need

to be washed and sanitize regularly. The equipment should be clean immediately after use.

We have observed that with the same knife they are cutting octopus and then vegetables.

This is a very risky action as cross-contamination has occurred. In order to avoid this, proper

sanitation must be done and staff should be trained so as to have a better understanding on

cleaning and sanitising.

They should plan for a 3 compartment sink for better organisation when preparing foods. The

employees should emphasize more on sanitizing their equipment during and after food

preparation. They can use the dish washer which wash and dry the utensils automatically

rather than allowing the utensils to dry in the open air as microbes is everywhere. The

organisation can plan a special course for the employees concerning cleaning and sanitizing

for a clear understanding and more importantly so that they learn about sanitizers hazards.


21


Assess the problems associated with pest control in food premises

(3.5) The pest control refers to the management of pest and control of the overall kitchen as from

storage to the restaurant itself. Pest can cause great disasters in a kitchen as spoilage of stored

food, spreading of illness, and infections in food.

When conducting the safety audit in the restaurant, we identified that there were no evidences

of pests in the premises, but, the kitchen was not tidy and clean and thus, can eventually

attracts pests and rodents. From the checklists for pest control Medias we can notice that all

the answers are positive and the advantage that the restaurant has is that their garbage are

stored and treated by the building management in which they are located.

Another fact is that the front and back main doors of the restaurant present an abnormal gap

which allows rats to enter the restaurant.

Environmental issues The company Hardy Henry ensures the control of pests all through the year. They use to

place traps to avoid proliferation of rats in the restaurant and avoid contamination of

cockroaches.

Control issues aim to reduce misuse of equipments and will certainly put more emphasis on

safety issues such as the problem of gap under the door which should be fixed as quickly as

possible.

Staff training

Staff training should be provided to help in the monitoring of pest control. Although the

major work is done by a specialised organisation, staff should be aware of the precautions to

take;

Prevent food from falling in corners

Clean after each production

Keep garbage clean

Regular checks of traps

Keep store in a clean and tidy way


22


Types of pests Rats

Rats form part of rodents. Rats can cause many problems such as it can spread

diseases, contaminate foods and also damage the work premises. Rats create

contamination by consumption of the product or by urinating near the product. Rats

cause both physical and microbial food contamination.

Cockroaches

Cockroaches are the most infested in the food premises as it is attracted to food and

smells. Cockroaches contaminate the food directly as it tend to go from filth to the

food and therefore helps in the transmission of pathogens and hence causing food

poisoning and spoilage. It infest materials and premises with it characteristic smell

Flies

Flies usually enter through small holes or by window. They use to lay eggs which

create larva that contaminates food very quickly and thus the food is not good for

human consumption which can lead to diseases.

Solutions to avoid Pests The restaurant itself should review its layout and pay more attention to the building. The

kitchen should be re-designed in a way to protect its customers and to be able to have a good

management system towards health and safety.

Moreover, La Potinière Restaurant is at a risk that we measured to be at about 60 % as

nothing apart from traps for rats having been set. Flies, cockroaches, ants and other insects

should have a specific chemical product to destroy them or appropriate nets to prevent them

from entering the food premises in such a way to avoid contamination or spoilage of food.

Consistent monitoring of these traps and proper recordings should be made. Training of staff

must be done to form staff on dealing with traps and to maintain the store in such a way to

avoid any spoilage of food, from dry to cold as we both notice that insects spoil dry food also

such as the Elytra Beetle.


23


Justify the need for hygienic design and construction of food premises

(3.6) A food premise can be defined as any site where food is prepared, stored or sold. This

includes various business organizations at every stage of the food chain, that is, from

production, processing, preparing, serving and eventually to selling. When it comes to

designing and construction of any food premises, food hygiene is the main issue. When

designing a food premise, many factors have to be taken into consideration and it must be big

enough so that it has sufficient room to do all that is needed in order to run a hygienic and

efficient food operation. Sometimes, the amount of space needed might depend on the

complexity of the operation itself. For instance, not much space is needed to prepare coffee

but in a restaurant, a lot of space might be needed for all kind of food preparation. Anyone

who operates a food business must ensure that it is built and laid out in such a way as to

promote good hygienic practice and ease of cleaning.

General requirements The design and layout of a food production area should:

Allow access to all areas for cleaning, disinfection and maintenance.

Allow a good flow of production from raw materials to ready-to-eat which will

decrease or prevent any cross contamination.

Where drainage gullies or channels are provided the floor should be sloped to ensure

that water drains naturally to these.

As far as possible, kitchens and food storage rooms should face north to minimise

solar heat gain.

Walls and roofs should be well insulated to avoid the formation of condensation and

mould.

Prevent or reduce air-borne contamination (i.e. contamination carried in the air).

Provide enough working space for you to carry out all tasks hygienically.

Protect against the build-up of dirt, contact with toxic materials, shedding of particles

into food and forming of condensation or mould on surfaces.

Allow good food hygiene practices, including protection against contamination and,

in particular, pest control.

Provide suitable conditions for handling and storing food while at the same time

keeping it at the required temperatures. Those temperatures should be monitored and

recorded.


24


Other Requirements for a hygienic design and construction of a food premise

Layout

The food premises kitchen must be adequately large to allow ease of access and it should be

designed to provide a good continuous flow so that preparation, cooking, serving and

washing up are done in a sequence that avoids any cross-contamination.

Ventilation

The food premise must have a good ventilation system such windows, vents or an extractor

fan. Ventilation systems must be built in such a way that it can easily be accessed for

cleaning and replacing filters. Even the toilets of the food premise must have a good

ventilation system in its toilets or wash rooms.

Ceilings

Ceiling finishes must be smooth, non-absorbent and very easy to clean. A safe level of

lighting must be achieved and where possible, light fittings should be inset to make cleaning

easy. There should be enough lighting to all parts of a food premises to allow good cleaning

and ensure staff can see well when they are working. Glass lights should be protected with

shatterproof covers in areas where open food is handled.

Walls

Wall finishes must be smooth, non-absorbent and easy to clean. Appropriate surfaces include

stainless steel sheets, ceramic tiles, epoxy or oil based paints and plastic wall cladding. A

combination may also be appropriate, for example ceramic tiles to a height of 1 metre above

work surfaces and sinks, and oil based paint up to the ceiling and stainless steel behind the

cooking equipment. Vinyl emulsion type paints are not sufficiently hard wearing.

Floors

Floor surfaces must be non-absorbent, easy to clean and slip resistant. Industrial vinyl

flooring with welded joints is ideal. The connection between the floor and the wall should be

coved to make cleaning tasks easier. Quarry or other ceramic tiles will make a suitable

alternative but they can become slippery with use.

Woodwork

All woodwork including doors and windows frames must be smooth, non-absorbent and very

easy to clean as well. Woodwork must be sealed using polyurethane varnish or an oil based

paint.


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Work surfaces

Surfaces in rooms in which open food is prepared, handled or stored (including equipment

surfaces) must be smooth, impervious or non-absorbent, washable, non-toxic, non-corrosive,

and durable in order to permit adequate cleaning and disinfection and to minimise the risk of

contamination. Stainless steel is the most ideal. Plastic laminated chipboard can be used

instead but it will wear out quickly and not resist impact. Where possible, areas underneath

work surfaces should be opened to allow for easy cleaning. Lightweight plastic laminate such

as "Melamine" is not suitable.

Kitchen storage

Storage units should be wall fixed where possible to allow easy access below for cleaning.

They must be constructed of materials which are non-absorbent and very easy to clean. Fancy

mouldings and handles that may trap dirt must be avoided.

Rubbish storage

A suitable area must be provided for the storing of rubbish. The area should have a hard

surface to make cleaning easier. Storage containers should be secured, frequently cleaned and

must be protected from pests such as rodents and cockroaches.

Sinks

An acceptable number of sinks must be provided. Normally, a minimum of two full sized

sinks (one for washing food and one for washing equipment) and fitted with drainers as

required, will be sufficient. The sinks must have supplies of hot and cold water together with

proper drainage.

Hand washing facilities and toilets

A food premise must have an acceptable number of flush lavatories that are connected to an

operative drainage system. Toilets doors must never be facing directly into areas where food

is handled. There must be a number of hand sinks or wash basins, which are used only for

washing up hands. The hand sinks must also have both hot and cold water, soap, and

materials for hygienic hand drying such as paper towels or heat blowing device.

Cooking Equipment

All cooking equipment must be sustained in a clean condition. The equipment should be

movable so that areas under and behind it can be easily cleaned. The equipment must always

be cleanable and capable of being sanitised, in good condition and where in contact with

food, it must be nontoxic. Cutting boards must be non-absorbent, non-toxic and very easy to


26


clean. They must always be preserved in good condition. Gas appliances should be

connected to the supply by flexible hoses as this allows equipment to be moved for cleaning.

Electrical appliances should also be capable of being moved for cleaning.

Food Storage

Food must always be stored at the required temperature. Refrigerators and freezers should be

positioned in a well-ventilated area away from sources of heat such as cooking equipment.

Refrigerators and freezers should be regularly checked to ensure that they are maintaining the

correct temperature. Refrigerators must operate at or below 8°C and freezers must operate at -

18°C or colder. Dry goods stores are for food not requiring temperature control. They should

be clean, in good repair, cool and well ventilated.

Pest Control

All parts of food premises must be designed and finished to discourage pest infestation.

Avoid gaps, voids and hidden spaces. Where necessary, windows and doors should be fitted

with screens to prevent flying insects entering the premises. Consideration should also be

given to installing an electrical insect killer in a suitable position.

Observation and Audit at La Potinière Restaurant et Traiteur From the audit and observation on the hygienic design and construction on La potiniere

Restaurant et Traiteur, I have noticed that the business does have an acceptable and good one

even though it is not a very big restaurant and it can receive approximately 150 customers in

one go. But I have also noticed some flaws in their design but this was probably due to the

lack of space provided by the building itself. First of all, it has to be noted that the restaurant

is indeed built and designed as per required by law in order to prevent any food poisoning

and it has most of the requirements mentioned in the literature review above, but there are a

few glitches that are tolerable but somehow not acceptable. For instance the floors, walls and

ceilings are in good condition and they are very easy to clean, but on that day I could not help

noticing that it was not cleaned properly. That was probably the negligence of the person in

charge of cleaning the restaurant and the kitchen. A hand sink is also available in the kitchen

and proper hand washing techniques was also available on a small poster which is attached

near the sink. The hand sink also had soaps, paper towel and hand sanitizer available for the

staff. This means that the chefs working in the kitchen can easily wash their hands after

having handled any raw meat or poultry etc. The storage areas for all dry food was quite big


27


and it was sufficient to store most of the unused products. The food surfaces are clean, in

good condition and very easy to clean and disinfect. The food surfaces that are used to do all

the MEP were however not sufficient as there are too many chefs working in the kitchen. Due

to the lack of space for cutting and dicing food, one of the commis chefs was working right

next to the sink and dishwashing area and he was handling raw fish. This could cause

chemical contamination as a result. The kitchen is free from any pest as there are many

measures that are taken such as rat and mice traps, electric fly killers and so on. Another main

issue I have noticed is the lack of room available for the employees. This causes lot of traffic

in the kitchen and as a result, accidents can happen at any time.

Solutions and Recommendations

Proper cleaning of the premises must be carried out every day.

The MEP for the next day must be done sooner to avoid any traffic in the kitchen

area. Only a limited number of staff must be allowed in the kitchen.

The sink is design to wash vegetables and to wash the utensils and any raw meat or

seafood must be prohibited to be handled in that area as it can cause food. This will

also reduce the risks of chemical contamination.


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Justify the importance of training as a quality assurance mechanism

(3.7) Well trained staff is fundamental for the good and proper functional of any food outlet, not

only to provide delicious foods but also to provide safe foods to eat by respecting food

hygiene. Well trained employees can make the food service operation excellent from a

medium level. Training seems to be an easy task but imagination and preparation are required

to achieve expected performance from a trained staff. Working accordingly by following

haccp guidelines will ensure food hygiene and will also avoid any kind of problems

concerning food poisoning or food contamination which will at the same time preserves the

reputation of the organisation.

There are 3 types of learning that should be achieved when training staff;

1. Understanding

2. Attitude

3. Hands skill development

How proper training of staff should be First of all, the ideal person to work in a kitchen should be someone who is graduated in the

culinary fields as they know how to cook professionally and also have a good knowledge of

food safety management.

Staff should know all basic facts of food safety and food preparation, for example they should

know what is cross contamination of food what is food poisoning and food contamination.

They should know how to prevent it, why to prevent it and they should know its

circumstances. In order to achieve this knowledge a good training is required.

Staff should have knowledge on what can and cannot be served to old and sick people.

They should be ready to solve immediately any problems and mistakes which occurred

during the food preparation.

Manipulative tasks such as chopping, cutting, slicing, peeling and garnishing foods should be

well known as it is the basic operation of food preparation.

Haccp should be known and well understood by staff as it is a very important topic when

working in a kitchen.


29


Moreover, staff should be well trained in order to have a proper knowledge of the equipment

they use such a dish washer, chopper, food processor, fryer, grill, robot coupe, sous vide etc.

They need to know how to operate it, how to clean it and how to use it in order to make it last

longer.

Staff should know how to apply food hygiene when they work for example dipping their

utensils in water, washing their hands when necessary, no touching of nose, ear or mouth

when cooking, covering foods whenever needed, wearing kitchen clothes and appropriate

shoes, no jewelleries when preparing foods.

Observation and Audit at La Potinière Restaurant et Traiteur By visiting the kitchen of the restaurant we were surprised to learn that staff training are not

up to date and not recorded on the food safety training register which is actually a threat for

the population to consume foods prepared from this type of employee.

We even noticed that the staff training records are not up to date. They only have the basic

experience of cooking. Some have more knowledge than others as they have worked in hotels

and got some experience in food preparation.

We noticed that the employees do not have appropriate skill and knowledge in food hygiene

as they have not followed any course on food safety management but they all possess their

food handler certificate respectively.

There is no induction for the new comers to explain them how the work should be done,

every explanation and demonstration is done while working.

Solutions and Recommendations Training session is required for all staff especially for those who have no experience in the

culinary fields.

Special courses on food safety management and haccp system should be obligatory assisted

by all employees in order to avoid all kinds of food contamination, cross contamination and

food poisoning.

Employees who require instructions should be assisted by a professional.


30


Compliment or award can encourage staff to work efficiently and achieve good behaviours.

Demonstration for complex equipment can be done to avoid any accidents.

Demonstrations and training for manipulative jobs can be done to assure better understanding

of the staff and better work.

Employees must properly use sanitizers they should follow the guidelines, follow the

cleaning plan, respect the procedure and they should ask questions whenever they are

confused.


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Annex

Checklists for Hygiene, Food Safety, Temperature, Quality and Security

Figure 1- Personal Hygiene Checklist

PERSONAL HYGIENE Yes No Corrective Action Name and

Signature Employees wear clean and proper uniform including shoes.

□ □

Effective hair restraints are properly worn. □ □

Fingernails are short, unpolished, and clean (no artificial nails).

□ □

Jewellery is limited to a plain ring, such as wedding band and a watch and no bracelets.

□ □

Hands are washed properly, frequently, and at appropriate times.

□ □

Burns, wounds, sores or scabs, or splints and water-proof bandages on hands are bandaged and completely covered with a foodservice glove while handling food.

□ □

Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and ware washing areas.

□ □

Employees use disposable tissues when coughing or sneezing and then immediately wash hands.

□ □

Employees appear in good health. □ □

Hand sinks are unobstructed, operational, and clean.

□ □

Hand sinks are stocked with soap, disposable towels, and warm water

□ □

A hand washing reminder sign is posted. □ □

Employee restrooms are operational and clean

□ □


32


Utensils And Equipment checklist

Utensils And Equipment Yes No Corrective Action Name and

Signature All small equipment and utensils, including cutting boards and knives, are cleaned and sanitized between uses.

□ □

Small equipment and utensils are washed, sanitized, and air-dried.

□ □

Work surfaces and utensils are clean □ □

Work surfaces are cleaned and sanitized between uses.

□ □

Thermometers are cleaned and sanitized after each use.

□ □

Thermometers are calibrated on a routine basis.

□ □

Can opener is clean. □ □

Drawers and racks are clean. □ □

Clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or a person’s mouth.

□ □

Figure 2 - Utensils And Equipment checklist


33


Food Preparation Checklist

FOOD PREPARATION Yes No Corrective Action Name and Signature

All food stored or prepared in facility is from approved sources.

□ □

Food equipment, utensils and food contact surfaces are properly washed, rinsed, and sanitized before every use.

□ □

Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water.

□ □

Thawed food is not refrozen. □ □

Preparation is planned so ingredients are kept out of the temperature danger zone to the extent possible.

□ □

Food is tasted using the proper procedure. □ □

Procedures are in place to prevent cross-contamination.

□ □

Food is handled with suitable utensils, such as single use gloves or tongs.

□ □

Food is prepared in small batches to limit the time it is in the temperature danger zone.

□ □

Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor.

□ □

Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer.

□ □

The internal temperature of food being cooked is monitored and documented.

□ □

Figure 3 - Food Preparation Checklist


34


Food Storage and Dry Storage Checklist

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action Name and Signature

Temperature of dry storage area are between 10

0C and 21

0C ( Room Temperature)

□ □

All food and paper supplies are stored 6 to 8 inches off the floor.

□ □

All food is labelled with name and received date.

□ □

Open bags of food are stored in containers with tight fitting lids and labelled with common name.

□ □

The FIFO (First In, First Out) method of inventory management is used.

□ □

There are no bulging or leaking canned goods.

□ □

Food is protected from contamination. □ □

All food surfaces are clean. □ □

Chemicals are clearly labelled and stored away from food and food-related supplies.

□ □

There is a regular cleaning schedule for all food surfaces.

□ □

Food is stored in original container or a food grade container.

□ □

Figure 4 - Food Storage and Dry Storage Checklist


35


Refrigerator, Freezer, and Milk Cooler Checklist

REFRIGERATOR, FREEZER, AND MILK COOLER

Yes No Corrective Action Name and Signature

Thermometers are available and accurate.

□ □

Temperature is appropriate for pieces of equipment.

□ □

Food is stored 6 inches off floor or in walk-in cooling equipment.

□ □

Refrigerator and freezer units are clean and neat.

□ □

Proper chilling procedures are used. □ □

All food is properly wrapped, labelled, and dated.

□ □

The FIFO (First In, First Out) method of inventory management is used.

□ □

Ambient air temperature of all refrigerators and freezers is monitored and documented at the beginning and end of each shift.

□ □

Figure 5 - Refrigerator, Freezer, and Milk Cooler Checklist


36


Temperature Log for Cold storage devices.

Refrigerator/Freezer 08:00 09:00 10:00 11:00 12:00 13:00 14:00 15:00

Refrigerator in Pastry Area:

- Refrigerator 1

- Refrigerator 2

- Freezer (-18)

Refrigerator in Main Kitchen Area:

Refrigerator ( Vegetable 1)

Refrigerator ( Vegetable 2)

Refrigerator ( BOFL)

Refrigerator in Cold Kitchen

Refrigerator

Freezer

Refrigerator in Butchery

Refrigerator

Freezer

Checked By:

Figure 6 - Temperature Log for Cold storage devices

Note:

Refrigerator Temperature must be below 50c

Freezers Temperature must be –180c


37


Cleaning and Sanitizing Checklist

CLEANING AND SANITIZING Yes No Corrective Action Name and Signature

Three-compartment sink is properly set up for ware washing.

□ □

Dish machine is working properly (such as gauges and chemicals are at recommended levels).

□ □

Water is clean and free of grease and food particles

□ □

Water temperatures are correct for wash and rinse

□ □

If heat sanitizing, the utensils are allowed

to remain immersed in 171 ºF water for

30 seconds

□ □

If using a chemical sanitizer, it is mixed correctly and a sanitizer strip is used to test chemical concentration.

□ □

Small ware and utensils are allowed to air dry.

□ □

Wiping cloths are stored in sanitizing solution while in use.

□ □

Figure 7 - Cleaning and Sanitizing Checklist


38


Hot Holding Checklist

HOT HOLDING Yes No Corrective Action

Name and Signature

Hot holding unit is clean. □ □

Food is heated to the required safe internal temperature before placing in hot holding. Hot holding units are not used to reheat potentially hazardous foods.

□ □

Hot holding unit is pre-heated before hot food is placed in unit.

□ □

Temperature of hot food being held is at or above 63

0C

□ □

Food is protected from contamination. □ □

Figure 8 - Hot Holding Checklist

Cold Holding Checklist

COLD HOLDING Yes No Corrective Action

Name and Signature

Refrigerators are kept clean and organized. □ □

Temperature of cold food being held is at or below 5

0C

□ □

Food is protected from contamination.

□ □

Figure 9 - Cold Holding Checklist


39


Garbage Storage and Disposal Checklist

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action Name and Signature

Kitchen garbage cans are clean and kept covered.

□ □

Garbage cans are emptied as necessary. □ □

Boxes and containers are removed from site.

□ □

Loading dock and area around dumpster are clean.

□ □

Dumpsters are clean.

□ □

Figure 10 - Garbage Storage and Disposal Checklist

Pest Control Checklist

PEST CONTROL Yes No Corrective Action Name and Signature

Outside doors have screens, are well-sealed, and are equipped with a self-closing device.

□ □

No evidence of pests is present. □ □

There is a regular schedule of pest control by a licensed pest control operator.

□ □

Figure 11 - Pest Control Checklist


40


Hygienic Design and Construction of Food Premises

Hygienic design and construction

of food premises

Yes No Corrective Action Name and

Signature Do both the design and construction of your premises meet legal requirements

□ □

Are floors, walls and ceilings in good repair, easy to clean and kept clean?

□ □

Are there facilities for hand washing (with hot and cold water, soap and disposable towels)?

□ □

Are the exits, corridors free of obstacles and combustible storage

□ □

Is there sufficient storage space □ □

Are there adequate food preparation surfaces that are clean, in good repair and easy to clean/disinfect?

□ □

Are your food rooms free from pests? (rats, mice, insects etc)

□ □

Do you use licensed waste disposal contractors for waste oil and refuse?

□ □

Figure 12- Hygienic Design and Construction of food premises


41


Staff Training Checklist Figure 13 - Staff Training

Checklist

Staff Training Yes No Corrective Action Name and

Signature

Are all staff up to date and recorded on the food safety training register.

□ □

First aid trained individuals available for medical emergencies.

□ □

Personnel familiar with the hazards of chemicals and trade products.

□ □

Do all employee possess their food handler certificate.

□ □

Fire extinguisher familiarization provided.

□ □

All staffs have appropriate skills and knowledge in food hygiene and personal hygiene.

□ □

Staff training records are up to date. □ □

Does new staff have an induction covering food safety, reporting of illness and personal hygiene standards.

□ □


42


Figure 14 - Kitchen Plan


43


Figure 15 - Thermometer Reading for Food Safety


44


PROCESS STEPS TEMPERATURE CONTROL MEASURE/ CRITICAL LIMIT

Incoming

Stock

• Transport/accept chilled food at the specified temperature, for example 5°C or

below

• Transport/accept frozen food at the specified temperature for example –18°C or

below

Alternatively it may be appropriate when collecting food to set a time limit for the

journey back to the shop. The shorter the journey time, the lower the temperature of

the food on arrival

Storage • Store chilled food at the specified temperature, for example 5°C or below

• Store frozen food at the specified temperature, for example -18°C or below

Preparation • Keep cooked/ready-to-eat food within the refrigerator or chill until it is required,

then prepare/handle without delay

• Thoroughly defrost all frozen foods in a refrigerator, chill or cool area

• Thoroughly defrost all frozen foods prior to cooking or reheating (unless specified

otherwise by the food manufacturer)

Cooking • If cooking minced meats, sausages or poultry ensure that the center reaches a

suitably high temperature, for example 75°C or above

Cooling • Hot food should be cooled as quickly as possible and then refrigerated

• If possible, cool food in small portions or shallow containers

• Avoid placing ‘hot’ food in refrigerators

Reheating • Reheat food thoroughly until the core temperature is not less than 82°C. This is not

required if the food will be spoiled by reheating to this level or if the food was

cooked prior to arriving at your premises. Alternative Time/Temperature

combinations can be used for

reheating in these circumstances, for example 70°C for 2 minutes

Hot Holding/

Hot Display

• All foods held hot prior to sale must be kept at above 63°C. These foods should be

placed in appropriate equipment, for example a pre heated hot cabinet, as soon as

possible after cooking or reheating

COLD DISPLAY • Chilled foods being displayed cold should be kept under refrigeration at your

specified temperature for example 5°C or below until sold

Table 1 - Temperature Measures and Control


45


Hazardous Food Cooking Temperature Chart

Type of Food Minimum Internal Temperature Time

Fruits and Vegetables 135 Degrees Fahrenheit 58 Degrees Celsius 15 seconds

Grains (rice, beans, pasta,

potatoes)

135 Degrees Fahrenheit 58 Degrees Celsius 15 seconds

Commercially processed ready-to-eat foods (chicken

nuggets, cheese sticks)


Roasts (beef, veal, lamb) 145 Degrees Fahrenheit 63 Degrees Celsius 4 minutes

Steaks/Chops (beef, veal, lamb)


Ground meats (other than poultry)


Eggs (hot held for service) 155 Degrees Fahrenheit 68 Degrees Celsius 15 seconds

Ham 155 Degrees Fahrenheit 68 Degrees Celsius 15 seconds

Poultry (whole or ground) 165 Degrees Fahrenheit 73 Degrees Celsius 15 seconds

Reheated Foods 165 Degrees Fahrenheit 73 Degrees Celsius 15 seconds

Table 2 - Hazardous Food Cooking Temperature Chart


46


Figure 16 - Letter of Attestation


47


Reference Anon., 2010. The food Safety Management. [Online]

Available at<http://www.scribd.com/doc/36084160/Food-Safety-Management-Assignement>

[Accessed 22 Sept 2014].

Anon., n.d. House rules. [Online]

Available

at<https://www.food.gov.uk/sites/default/files/multimedia/pdfs/rshrhotandcold.pdf>

[Accessed 22 September 2014].

Rachael Mayfield-Blake,. Aug 2012 Bupa Health Information. [Online]

Available at:< http://www.bupa.co.uk/individuals/health-information/directory/f/food-hygiene>


(Wikipedia online,nd) Food Safety. [Online] Available from<

http://en.wikipedia.org/wiki/Danger_zone_ (food safety)> [22 Sept, 2014]

Anon, (nd) Hazardous Food . [Online] Available from<

http://www.cde.ca.gov/ls/nu/sf/mbnsdsfsp012008.asp> [22 Sept, 2014]

CONTROL, H. R. H. &. C. T., 2006. [Online]

Available at: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/rshrhotandcold.pdf

[22 Sept, 2014]

Lauren Wise (April 2014) How to Clean, Sanitize & Store Kitchen Equipment [Online]

Available at: http://www.ehow.com/how_5251950_clean-sanitize-store-kitchen-

equipment.html


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