Gauntlet

PROTECT For Food Safety

FOOD SAFETY COMPETENT PERSON SUPPORT CERTIFICATE This is to certify that:

Gauntlet Health & Safety Ltd have been retained by:

to act as their competent person in relation to Food Safety matters.

Food Safety Policy Details Name Address

Postcode

Telephone

Web

Contact

Position Head Office

Postcode

Telephone

Health & Safety Policy Details | © Copyright Gauntlet Health & Safety

CONTENTS 1. Food Safety Policy Statement 2. Organisation & Responsibilities 3. Policies and Procedures Cleaning Cold Serve & Display Cooking Cooling & Freezing Defrosting Fitness to Work Food Allergies Food Poisoning Outbreak Hot Hold Maintenance Personal Hygiene Pest Control Physical & Chemical Contamination Preparation & Handling Probe Purchase, Delivery & Collection Reheating Storage Training & Supervision Waste Control

4. Toolbox Talks Allergies Chilling Cleaning Equipment Cooking Cross Contamination Fit for Work Personal Hygiene Pest Control Storage

5. HACCP Policy Operational Flowcharts for High-Risk Foods

6. Food Safety Risk Assessments

Contents | © Copyright Gauntlet Health & Safety

Page 1

Food Safety Policy Statement Food Business Ltd. Food Business Ltd is committed to ensuring that food safety remains a high priority. Our primary concern is that the food we serve is prepared to the very highest standards using quality products and ingredients and as the very minimum we will comply with all relevant legislation and approved codes of practice. Specifically, we will require that:

• F  ood is always prepared under sanitary conditions that do not expose it to the risk of contamination



• A  ll employees are provided with the information, training and tools necessary to do their job in a hygienic and compliant manner



• E  mployees comply with all company food safety policies and procedures



• M  anagement assume the role of supervision of our employees for compliance and conformance with these standards

To ensure best practice we have developed a minimum operating standard and set of behaviors which will be practiced. We will also expect similarly high standards from our suppliers and contractors. Our operating standards are detailed in our policy and procedures. The policy and procedures created will be regularly reviewed to ensure they are up to date. This will also help assure our clients and customers that we are providing food which is safe to eat while meeting their quality expectations.

Signed: Date:

Name Surname Food Business Director Date

2012

Health & Safety Policy Statement | © Copyright Gauntlet Health & Safety

Organisation & Responsibilities Food Business Ltd Organisational Chart CHIEF EXECUTIVE OFFICER

FINANCE DIRECTOR

HR DIRECTOR

RETAIL DIRECTOR

BRAND DIRECTOR

TRAINING MANAGER

GROUP MANAGERS

OPERATIONS MANAGERS

HEAD OF PRODUCTION

SHOP MANAGERS

ASSISTANT MANAGERS

STAFF

PRODUCTION STAFF

Individual Responsibilities for Food Safety All staff have a responsibility for Food Safety in law and as a part of the company’s procedures and the specific responsibilities for each person shown in the company’s organisational chart are detailed in this section.

Responsible Person Summary Individuals within the company have been allocated responsibilities to ensure the implementation of various parts of the Food Safety Management System. Those persons allocated responsibilities for individual Food Safety topics detailed in Section 5 are shown in the Responsible Person Summary.

Organisation & Responsibilities | © Copyright Gauntlet Health & Safety

Page 1

Chief Executive The Chief Executive has overall and final responsibility for food safety within the company. The Chief Executive is responsible for:

• Controlling and reviewing the activities of contractors or visitors he may arrange to attend the company’s property.



• E  nsuring there is adequate co-operation and co-ordination between any contractors or visitors he may arrange to attend the company’s property and employees, visitors and other contractors.

Retail Director The Retail Director reports on health & safety matters to the Chief Executive. The Retail Director is responsible for:

• P  roducing, implementing and managing and effective and comprehensive food safety policy.



• E  nsuring adequate resources are available to meet the objectives of the food safety policy.



• P  lanning and organising people and resources within his area of control so as to effectively implement the food safety management system and support the Health and Safety policy.



• C  arrying out procedures within the company’s food safety management system for which the Retail Director is named as a responsible person within the procedure.



• C  ontrolling and reviewing the activities of contractors or visitors he may arrange to the company’s property.



• C  ommunicating food safety information to managers and employees within in the company as appropriate, to promote commitment to the food safety policy throughout the company.



• E  nsuring there is adequate co-operation and co-ordination between any contractors or visitors he may arrange to attend the company’s property and employees, visitors and other contractors.



• M  onitoring the implementation of the company’s food safety management system to meet the objectives of the food safety policy and to take appropriate remedial action when necessary.



• R  egularly reviewing, and when necessary amending, the food safety policy and the supporting management system.



• C  ontrolling, monitoring and reviewing the food safety performance of employees within his control for the purpose of supporting the food safety policy.



• E  nsuring the food safety competence of employees within his control so that they can adequately deal with the food safety aspects of their duties.



• E  nsuring that the employees within the company to whom duties have been delegated within the food safety management system have been made aware of their duties, have accepted their duties and are competent to undertake them. Where the necessary competence is not available within the organisation, assistance will be sought from outside the company. Gauntlet Health & Safety Ltd are acting in support of the Retail Director and will provide expert resource, advice and management where required.



• E  nsuring all new and temporary employees receive induction training for working at company’s property and that induction training is recorded.

Operations Managers The Operations Managers report on food safety matters to the Retail Director. The Operations Managers are responsible for:

• C  arrying out procedures within the company’s food safety management system for which the Operations Managers are named as a responsible person within the procedure.



• E  nsuring the food safety documentation is up to date and documents are retained for appropriate periods.



• C  ontrolling and reviewing the activities of contractors or visitors they may arrange to the company’s property.

Organisation & Responsibilities | © Copyright Gauntlet Health & Safety

Page 2



• C  ommunicating food safety information to managers and employees within in the company as appropriate, to promote commitment to the food safety policy throughout the company.



• C  ommunicating food safety information to employees within their control and to report food safety issues raised by their employees to the Retail Director.



• E  nsuring there is adequate co-operation and co-ordination between any contractors or visitors they may arrange to attend the company’s property and employees, visitors and other contractors.



• M  onitoring the implementation of the company’s food safety management system to meet the objectives of the food safety policy and to take appropriate remedial action when necessary.



• R  egularly reviewing, and when necessary amending, the food safety policy and the supporting management system.



• C  ontrolling, monitoring and reviewing the food safety performance of employees within their control for the purpose of supporting the food safety policy.



• E  nsuring the food safety competence of employees within their control so that they can adequately deal with the food safety aspects of their duties.



• E  nsuring that the employees within the company to whom duties have been delegated within the food safety management system have been made aware of their duties, have accepted their duties and are competent to undertake them. Where the necessary competence is not available within the organisation, assistance will be sought from outside the company. Gauntlet Health & Safety Ltd are acting in support of the Retail Manager will provide expert resource, advice and management where required.



• E  nsuring all new and temporary employees receive induction training for working at company’s property and that induction training is recorded

Shop Managers The Shop Managers report on food safety matters to the Operations Managers. The Shop Managers are responsible for:

• C  arrying out procedures within the company’s food safety management system for which the Shop Managers are named as a responsible person within the procedure.



• E  nsuring the food safety documentation is up to date and documents are retained for appropriate periods.



• C  ontrolling and reviewing the activities of contractors or visitors they may arrange to the company’s property.



• C  ommunicating food safety information to managers and employees within in the company as appropriate, to promote commitment to the food safety policy throughout the company.



• C  ommunicating food safety information to employees within their control and to report food safety issues raised by their employees to he Retail Director.



• E  nsuring there is adequate co-operation and co-ordination between any contractors or visitors they may arrange to attend the company’s property and employees, visitors and other contractors.



• M  onitoring the implementation of the company’s food safety management system to meet the objectives of the food safety policy and to take appropriate remedial action when necessary.



• R  egularly reviewing, and when necessary amending, the food safety policy and the supporting management system.



• C  ontrolling, monitoring and reviewing the food safety performance of employees within their control for the purpose of supporting the food safety policy.



• E  nsuring the food safety competence of employees within their control so that they can adequately deal with the food safety aspects of their duties.



• E  nsuring that the employees within the company to whom duties have been delegated within the food safety management system have been made aware of their duties, have accepted their duties and are competent to undertake them. Where the necessary competence is not available within the organisation, assistance will be sought from outside the company. Gauntlet Health & Safety Ltd are acting in support of the Retail Manager will provide expert resource, advice and management where required.



• E  nsuring all new and temporary employees receive induction training for working at company’s property and that induction training is recorded

Organisation & Responsibilities | © Copyright Gauntlet Health & Safety

Page 3

POLICIES & PROCEDURES Cleaning Cold Serve & Display Cooking Cooling & Freezing Defrosting Fitness to Work Food Allergies Food Poisoning Outbreak Hot Holding Maintenance Personal Hygiene Pest Control Physical & Chemical Contamination Preparation & Handling Probe Purchase, Delivery & Collection Reheating Storage Training & Supervision Waste Control

Policies & Procedures | © Copyright Gauntlet Health & Safety

Page 1

Cleaning Policy The company recognises it’s obligations to effectively minimise all risks presented to employees, other persons on site and the public in respect of site cleanliness and the process of cleaning. This includes ensuring that the cleaning process and equipment is suitable for the cleaning task being performed. Good cleaning systems and procedures will ensure that food can be stored, prepared and consumed without risk of the food being contaminated by foreign objects, chemicals or bacteria and that the method of cleaning does not create further hazards.

Procedures The person responsible for the implementation of this procedure is identified in the Responsible Person summary sheet at the beginning of this section. The Responsible Person will ensure that:

• Equipment and surfaces are disinfected and cleaned when required following best practice and manufacturers guidelines where appropriate



• A  cleaning schedule has been implemented and is in use



•  Fridges are cleaned when they are empty



• F  ood is moved out of the way or covered when cleaning is taking place



• E  quipment that has moving parts is cleaned after use



• F  loor, walls, ceilings and extraction canopies are thoroughly cleaned and de-greased regularly



• F  ood waste containers, refuse bins and all waste storage areas are cleaned regularly



• A  n up to date list of cleaning chemicals is maintained



• M  anufacturer’s instructions are followed when using chemicals



• D  isposable cloths are used wherever possible



• A  new or freshly cleaned cloth is used to wipe surfaces, equipment and utensils



• If re-usable cloths are used, these are taken away for thorough washing after use.



• R  e-usable cloths are thoroughly washed, disinfected and dried between tasks



• C  loths are washed in a washing machine on a hot cycle



• D  irty re-usable cloths are put in a special place away from food after use



• A  good supply of disposable/clean cloths are available



• O  uter packaging is thrown away before food is brought into the kitchen or storeroom



• S  pills are washed or wiped away as soon as they happen

Policies & Procedures | © Copyright Gauntlet Health & Safety

Page 2

TOOLBOX TALKS How to Conduct a Toolbox Talk Allergies Chilling Cleaning Equipment Cooking Cross Contamination Fit for Work Personal Hygiene Pest Control Storage

Toolbox Talks | © Copyright Gauntlet Health & Safety

Page 1

How to Conduct a Toolbox Talk Frequency One every week

Topic for discussion Choose a topic that will be of relevance to your audience and hence the food industry. You need to ensure that the tool box talk is delivered in such a way to create a discussion with your audience so there is thorough understanding of the food safety topic in question. To engage your audience more you may want to discuss an incident that has happen within your workplace or is bespoke to your industry. Before conducting the toolbox talk make yourself familiar with the topic.

Location Does not have to be an office, a work area will suffice.

Audience Between 4 and 10 in number will be the most effective but larger audiences are often also suitable and sometimes the only solution.

Time Limit the duration to 10–15 minutes – try not to become side-tracked on other issues.

Approach You should get the message across and listen to responses. Communication plays a vital role in food safety. Toolbox talks are designed to get people to think about work related issues.

For Example… Typical questions may be:

• What do you as a group think the benefits are from this type of discussion?



• What are the hazards from the incident described and what are the learning points?

Style The following are encouraged:

• There are many different ways to deliver tool box talks, watch how other people present them and decide upon the style that best suits you.



• Try to generate interest in the topic with the questions you ask - Highlight some key words to remind you of the points to bring up, try to think of examples relevant to your audience



• Avoid just reading the topic - take the topic and try to build up the discussion point by point.



• Try to be a good listener.



• Do not allow the group to get too side tracked, if it is important and relevant allow a short discussion then bring them back to the main issue.

Signatures Signatures should be obtained from delegates to confirm attendance, and then kept on file. There is space on every tool box talks to obtain signatures of who attended the training.

Record Keeping Details of records keeping is provided on the toolbox talks. All tool box talks should be signed and kept to show that staff have received the training.

Toolbox Talks | © Copyright Gauntlet Health & Safety

Page 2

Cross Contamination Setting the Scene Cross contamination is one of the most common causes of food poisoning. Contamination can be either chemical, physical or bacterial. There are many requirements under food safety law which need to be implemented to ensure that cross contamination is suitably controlled in all food business operators.

Legislation Cross contamination preventative measures are included in EC 852/2004. At all stages of production, processing and distribution, food is to be protected against contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state.

Do’s

•  DO keep food covered



•  DO ensure the layout, design, construction and size of the food preparation area permits good food hygiene practice and is protected from external sources of contamination (pests). As a food handler you should report any defects to management



•  DO handle and store raw meat/poultry and eggs carefully



•  DO look out for signs of cross contamination



•  DO use disposable clothes where possible, or make sure clothes used are clean!



•  DO know the importance of contamination and allergy safety

Don’ts

•  DON’T store or spray chemicals near food items



•  DON’T use dirty or broken equipment when handling food



•  DON’T re-use packaging to store food, only clean reusable food containers are allowed



•  DON’T forget bacterial contamination can be spread onto foods from other foods, surfaces, hands or equipment.

Summary Any defects/problems should be reported a.s.a.p. before they get worse and contaminate food items.

Record Keeping Records to be kept include:

• Pest Control Records



• Structure/equipment defect records



• Fit for work questionnaires



• Staff training records

TBT Discussion Date Employees Present



The material in this document is provided for informational purposes only and not as a comprehensive or exhaustive resource of this topic. This material has been produced from a variety of sources believed to be accurate at the time of production.

Toolbox Talks | © Copyright Gauntlet Health & Safety

Page 3

HACCP Policy Operational Flowcharts for High-Risk Foods

Hazard Analysis of Critical Control Points (HACCP) | © Copyright Gauntlet Health & Safety

Page 4

Hazard Analysis of Critical Control Points (HACCP) Policy The company recognises its obligations to ensure that risks associated with all stages of production, processing and distribution of food under their control satisfy Regulation (EC) No 852/2004 on the hygiene of foodstuffs. The company implements suitable HACCP procedures to ensure that:

• Potential food hazards (Physical, Chemical and Bacterial) are effectively managed



• All hazards in any stage that they may occur are identified



• They identify critical safety points to food safety, at all stages



• Critical Control Points (CCP) are specified and implemented for the safety of food



• Suitable arrangements are implemented when remedial action is required



• The safe systems implemented are monitored and suitable records are kept

These HACCP procedures are effectively managed by the procedures detailed in the company’s policy and procedures. Where necessary flow charts are created to ensure that all areas in the production, processing and distribution of foods are identified and effectively managed. Flow charts are included on the following pages.

Hazard Analysis of Critical Control Points (HACCP) | © Copyright Gauntlet Health & Safety

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Breakfast Including: FOOD ITEMS TO GO HERE

Food items include:

Raw:

Eggs and Bacon

Ready to Eat / High-Risk Foods:

 moked salmon, ham, cheese, béchamel, hollandaise sauce, S tomatoes, mushrooms, salad, bread

Purchase Hazards Include: • Food becoming contaminated with food poisoning bacteria or toxins, • Physical or Chemical contamination • Excessive levels of food spoilage bacteria Control Points: • Suppliers are chosen carefully • Suppliers of ingredients are recorded on a supplier list • All ingredients are sourced from a list of preferred suppliers. • All invoices and receipts of food are kept. • Regular checks on deliveries are made and records kept. • Food that has not been handled safely by the supplier is rejected and a record kept. • Food collected from a cash & carry or similar retailer is transported correctly.

Continued on following page…

Hazard Analysis of Critical Control Points (HACCP) | © Copyright Gauntlet Health & Safety

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Breakfast (CONT.) Receipt Hazards Include: • High risk food becoming contaminated – including physical chemical and bacterial contamination • Contamination from pests • Damage to packaging causing bacterial and/or physical contamination Control Points: • Regular checks on deliveries are made and records kept – checks include visual checks to packaging and temperature checks. • Food that has not been handled safely by the supplier is rejected and a record kept. • Raw food is stored correctly to avoid contact with ready to eat • Deliveries are unloaded in a clean, separate area • Chilled food is put in a fridge or freezer immediately.

Storage Hazards Include: • Physical, Bacterial or chemical contamination, contamination or infestation by pests, growth of food poisoning or spoilage bacteria and moulds. • Contamination of food poisoning bacteria from raw foods on to high risk foods Control Points: • High-risk refrigerated food is stored at a temperature below 8°C • High-risk frozen food is stored at a temperature of at least –18°C • Ready-to-eat foods are stored apart from raw food • The temperature of chilling equipment is tested at least once a day • An Action Plan has been created to deal with fridge or display equipment breakdown • Freezers are defrosted and cleaned regularly as recommended by the manufacturer. • Stock is rotated to make sure foods are not kept too long • Dry foods are stored in rooms which are clean, dry and well ventilated • Fruit and vegetables should be kept in a cool room and stored off the floor • Food and/or its packaging that is showing signs of damage is thrown away • Effective stock control is in place • Staff have been trained in stock control • Date code labels are checked and out of date stock is discarded • Food items are stored in pest proof containers

Continued on following page…

Hazard Analysis of Critical Control Points (HACCP) | © Copyright Gauntlet Health & Safety

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Food Safety Risk Assessment | © Copyright Gauntlet Health & Safety

Food Safety Risk Assessments To Go Here