A Checklist To Ensure A Plain-sailing Festive Season
So to act as a reminder of what you should be doing and the positive business impact
of following good practice in safeguarding your business and helping it to become more profitable, we've produced a Top 10 checklist. If you can honestly answer yes to all these questions then you are in very good stead to confidently enjoy the New Year without any food hygiene concerns.Here's your top 10 food hygiene checklist pulled together from EHOs. Score your own business and see how you get on:
Are all your staff aware of (and sticking to) the correct working hygiene practises?
Do you have a robust & documented Food Safety Management System?
Are your systems built on HACCP principles? (Hazard, Analysis, Critical Control Points)
Are your staff trained to an appropriate level? (ideally Level 2 Food Hygiene Certificate)
Do you have a cleaning schedule showing what to clean, who cleans, and when?
Are you aware of the imminent changes to food labelling (new 'use by' rules)?
Do you routinely use probe thermometers to check food temperatures?
Are your staff aware of the Danger Zone temperatures & times?
Are you displaying your food hygiene inspection rating in your premises?
Have all the foods that you produce been included in your food safety management system?
Food Temperatures
Getting food temperatures right is of paramount importance as in drastic cases, it can be the difference between life and death. Not only should you routinely check food with probe thermometers but you should also be confident that every member of staff can do so correctly. The probe should always be disinfected before uses, cleaned with antibacterial wipes, have a working battery and be regularly checked. You should also be sure to check all food including delivered food, individual dishes and food in the oven to be sure to keep anything from entering the Danger Zone.
The Danger Zone
The Danger Zone is 5C to 63C and food should not be kept in it for any longer than is absolutely necessary. This can be done by minimising the amount of time taken from preparation and cooking through to serving. Food is likely to be in the Danger Zone if it is kept at room temperature, heated or cooled slowly or left in the sun. However, bacteria is killed by high temperatures so ensuring that food is cooked so that its centre reaches 75C for at least two minutes at is essential.
Cleaning
Disinfecting the workplace and preventing the growth of bacteria is a crucial requirement of any food related business. To do this as effectively as possible you should adopt a 'clean as you go' practice and devise cleaning schedules for your staff to follow. You should also make use of appropriate sanitisers and detergents.
HACCP - 'Hazard Analysis Critical Control Point'
ALL food and drink businesses must now put in place a Food Safety Management System based on HACCP principles and keep up-to-date records on food production activity by law. Hazard Analysis is used to identify any threats to safety where critical control point refers to the changes implemented where a failure would be critical to food safety. It is a business's responsibility to carry out this analysis and make appropriate changes where necessary thereby fulfilling HACCP.
Following the information we have provided above, is synonymous with having good food hygiene. As long as you and all your staff remain up-to-date with these facts and keep abreast of any changes, you should not have any problems in the New Year.
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