Food Safety Plan
Food Safety Plan
Food Safety Plan
Introduction What is a Food Safety Plan How to implement a Food Safety Plan
Stage 1: Planning Stage 2: Draw a flow diagram Stage 3: Develop a Food Safety Plan Step 1 List hazards Step 2 Identify preventive measures and their control limits Step 3 Establish monitoring procedures Step 4 Establish corrective actions Step 5 Keep records Step 6 Check and review Examples of application of Food Safety Plan
1 2 3
Contents
Chapter 2 Chapter 3
Chapter 4
16
Chapter 5
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Chapter 1
Introduction
Recently, a number of foodborne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these foodborne illnesses are caused by mishandling or improper preparation/storage of food by food handlers (Appendix 1). In order to ensure food safety and prevent food poisoning, all food businesses including food service organisations should comply with the existing food regulations as well as prepare their own Food Safety Plan (FSP) based on the principles of Hazard Analysis and Critical Control Point (HACCP) system. HACCP adopts a proactive approach to anticipate the occurrence of potential problems during the food production process and to implement measures designed to prevent the occurrence of these problems. HACCP system has been adopted worldwide by many food manufacturing companies. However, a classical HACCP system is generally not considered feasible in the food service organisations due to the multiplicity of food products, lack of standardised methods, lack of systematic production planning as well as lack of expertise to develop the HACCP system. This document contains an FSP based on the principles of HACCP in order to assist managers of food service organisations to tackle the above problems and ensure food safety, including: 1. an outline of the stages involved in developing an FSP; 2. a list of potential problems that can occur during food production in catering operations; and 3. a list of control measures that can be applied generally to most catering operations and advices on when and how these control measures can be applied.
Chapter 2
An FSP is designed to identify and prevent possible food safety problems (hazards) in order to enhance food safety. The problems may relate to the purchase, receiving, storage, preparation, cooking, packaging, transport or display of food. There are six elements in an FSP: 1. List food safety problems (hazards) at each step of the food processing (e.g. purchase and receiving of food) 2. Identify preventive measures and their control limits 3. Establish monitoring procedures 4. Establish corrective actions 5. Keep records 6. Check and review
Appropriate implementation of the above elements, together with the application of some basic practices (e.g. cleaning and sanitation, personal hygiene, pest control, waste disposal and staff training), will certainly prevent food safety problems during the food production.
Chapter 3
Stage 1
Planning
Preliminary planning and preparation will be essential before developing your FSP. A coordinator for developing an FSP should be appointed and adequate authorities and resources should also be provided. The coordinator must have basic knowledge of food safety and must be familiar with the properties of food as well as its processing procedures. Staff should be made aware of the changes and benefits that will result from the introduction of the FSP. The FSP will only work if each staff member knows their role in the plan, and is committed to making it work. To reduce the anxiety of staff, the FSP should be introduced in phases over a period of time. For example, the FSP could be introduced initially for just the first step of the catering operation (i.e. purchase of raw materials), making sure that the first step is working properly before moving onto the next step.
Stage 2
A flow diagram should be drawn showing each step in the operation, from purchase of raw materials to serving food to consumers. The flow diagram shown here is a generic example for a catering operation which should be tailored to each individual operation. Each of the steps of the operation can be considered a control point to prevent food safety problems.
Chapter 3
Stage 3
Step 1
List hazards
A hazard is anything that may cause a food to be unsafe for human consumption (Appendix 2). Use your flow diagram to identify all the hazards (food safety problems) associated with each step. Examples of problems: I. Raw materials contain harmful micro-organisms (e.g. raw oysters contaminated with Norwalk-like virus and raw eggs contaminated with Salmonella) Harmful micro-organisms grow and produce toxin during processing
II.
III. Harmful micro-organisms or toxins survive after heating IV. Food contains harmful chemicals (e.g. ciguatoxin in coral reef fish) V. Food contains extraneous physical objects (e.g. metal, glass fragments)
Of these, harmful micro-organisms as well as toxins produced by them are likely to be the most important problems that cause foodborne illnesses.
Step 2
List the measures and control limits that can be used to address the identified problems (i.e. those identified at step 1) at each step of the catering operation. A control limit is a value or measurement (such as temperature or acidity) that must be met to ensure safety of the product.
Examples of preventive measures and their control limits are: Preventive measures I. II. Using reputable suppliers Adequate freezing or chilling Control limits Products bought from approved/ licensed and reputable suppliers Frozen/chilled foods should be stored at 18C/4C or below Frozen foods should be thawed under refrigeration at 8C or below cool running water in waterproof package During cooking the core food temperature should reach 75C or above Cooked foods should be cooled from 63C to 20C in two hours and then to 4C or below in the next four hours
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Chapter 3
V.
Proper cooling
Step 3
The monitoring of control limits will ensure that any loss of control (i.e. deviation from control limits) can be identified so that corrective actions can be taken before the product becomes unsafe. The methods used should be kept as simple as possible. Examples of monitoring procedures include: I. Cooking temperature and time measurements II. Visual observation of use by date and stock rotation III. Visual observation of cleanliness of equipment and work surface IV. Visual inspection of incoming food ingredients Simple and clear work instructions for the control and monitoring procedures should be developed for staff to refer to: I. II. What is to be checked? (e.g. the cooking temperature) How is it checked? (e.g. use thermometer to measure temperature)
III. When is it checked? (e.g. measure once every half hour) IV. Who does the check? (e.g. chef assistants)
Step 4
If monitoring procedures reveal loss of control, corrective actions must be taken immediately. Examples of corrective actions:
I. Reheat the food until its core temperature reaches the pre-determined temperature (i.e. 75C or above) if the cooking temperature is inadequate. II. Adjust or repair the chiller if its temperature is higher than 4C. III. Clean the equipment again if it is dirty.
Step 5
Keep records
Maintenance of monitoring records (e.g. temperature records of the freezer) helps evaluate whether preventive measures are adequate and efficient. You can make reference to the record sheets shown in Appendices 3 to 17 and choose the ones that are suitable for you to record the monitoring results.
Step 6
Chapter 3
In order to ensure that your FSP works properly, you should perform a systematic check periodically (e.g. once a week). An example of an FSP checklist is provided in Appendix 18 to assist you to develop your own inspection checklist. The checklist may help you determine areas in your operation requiring attention and improvement. In addition, you should also review your FSP at least once a year because your operation or products may change.
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Chapter 3
Step:
Purchase
Control Limits
Raw materials obtained from approved/licensed and reputable suppliers
Hazards
Raw materials contaminated with
How
Inspect suppliers premises and check their monitoring records
When
Once a year and before renewing contracts with suppliers Before renewing contracts with suppliers Before purchasing
Who
Purchasing manager
Corrective Actions
Avoid unqualified suppliers
Records
Record of approved and unqualified suppliers (Appendices 5 and 6)
Food poisoning
bacteria
Check records
Purchasing manager
Establish products safety and quality specifications with suppliers (including delivery temperature of perishable foods)
Purchasing manager
Monitoring procedures (e.g. frequency of monitoring) should be tailor-made to suit your own operation.
Chapter 3
Step:
Raw materials or ingredients must be checked against the specifications on deliveries. Depending upon the degree of risk they present, some food or raw ingredients will need to be checked more frequently.
Hazards
Damaged packaging and contamination with foreign matter (including food poisoning bacteria)
Control Limits
When
Receiving raw materials
Who
Receiver
Corrective Actions
Reject raw materials and inform suppliers
Records
Records of incoming food and supplies (Appendices 8,9 and 10)
Packaging is intact and has Integrity of no visible foreign matter packaging and signs of contamination Delivery vehicles are clean and hygienic and are not used for the transport of chemicals Hygienic condition of vehicles and evidence of the vehicle being used to transport chemicals General conditions of raw materials
Visual checking
Receiver
No sign of deterioration of raw materials (e.g. appearance and odour, etc.) Not exceeding the durability of raw materials
Receiving raw Check the materials appearance of raw materials (ie. colour, smell, texture, etc.) Check the labels Use thermometer and check the appearance of food Visual checking Receiving raw materials Receiving raw materials
Receiver
Receiver Receiver
Reject raw materials and inform suppliers Reject raw materials and inform suppliers
Temperature of raw Temperature of materials on arrival: 4C or raw materials below (chilled foods) / entirely frozen (frozen foods) Store chilled / frozen foods Procedures for at 4C/18C or below receiving and immediately after receiving storing food (e.g. within ten minutes)
Store keeper
Review the procedures for receiving food to ensure that food should be stored within specified time Discard chilled/frozen foods if placing at ambient temperature for too long (e.g. chilled foods have been placed at ambient temperature for more than four hours)
Chapter 3
Step:
Dry storage includes the storage of some kinds of fruits and vegetables, dried foods (e.g. cereals and seasonings) and canned or bottled foods.
Hazards
Cross-contamination
Control Limits
When
Who
Corrective Actions
Store food in appropriate containers and reorganise layout to separate different food types Discard contaminated food
Records
Group and store food Storage according to their conditions properties and store food in appropriate containers
Packaging is intact and has General no visible foreign matter condition of food Keep storage area dry and Hygienic condition of clean storage area
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Visual checking
Storing / taking Store keeper food ingredients Before off-duty Assistant manager Assistant manager Assistant manager
Re-wrap the food Discard contaminated food Clean the storage area immediately Remind staff to clean storage area according to the schedule Use proper methods (e.g. rodent traps) to capture and kill pests where there are signs of pests or employ a pest control company Discard food if its durability is passed or it has no date codes / marks Cleaning records (Appendix 13) Pest control monitoring and inspection records (Appendices 14 and 15) Stock records
Visual checking
Cleaning records Storage area is not infested Signs of pests with pests
Use first-in-first-out (FIFO) rotation (Use date codes or marks to show the time sequence of food storage)
Daily
Store keeper
Chapter 3
Step:
Hazards
Cross-contamination (e.g. cooked food contaminated by raw food)
How
Visual checking
When
Who
Corrective Actions
Cover/wrap the food Reorganise layout to separate different food types (e.g. store cooked and raw foods separately) Clean the storage area immediately Adjust temperature or repair chiller where appropriate Discard affected food
Records
Visual checking
Storing / taking Store keeper food ingredients Three times a day (in the morning, at noon and before off-duty) Store keeper
Growth of food Storage temperature at 4C Temperature of the chiller poisoning bacteria or below and formation of toxins
Use thermometer
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Storage area with good air Storage condition circulation Use first-in-first-out (FIFO) rotation (Use date codes or marks to show the time sequence of food storage) Date codes / marks (e.g. durability / receiving date)
Reorganise layout Discard food if its durability is passed or it has no date codes / marks Stock records
Step:
Frozen storage
Control Limits
Temperature of freezer at 18C or below
Hazards
Growth of food poisoning bacteria
How
Use thermometer
When
Three times a day (in the morning, at noon and before off-duty)
Who
Store keeper
Corrective Actions
Adjust temperature or repair freezer where appropriate
Records
Temperature record sheet for freezer (Appendix 11)
Visual checking
Reorganise layout
Chapter 3
Step: Preparation
Hazards
Cross-contamination
Control Limits
When
During working
Who
Chef assistant
Corrective Actions
Clean the utensils and put them back to the appropriate location Retrain the staff
Records
Corrective action record sheet (if taken) (Appendix 12)
Use appropriate methods Utensils and (e.g. colour code) to cutting boards distinguish the utensils and cutting boards for handling ready-to-eat foods from raw foods Ready-to-eat fruits and vegetables are clean and hygienic Procedures of washing fruits and vegetables
Visual checking
During working
Chef assistant
Discard contaminated ready-toeat fruits and vegetables Adjust the thawing temperature to 8C or below Discard contaminated food Retrain the staff
refrigeration at 8C or
below
Methods of Visual checking thawing (e.g. thawing temperature, food is packed in waterproof package, water is cool and running while thawing) Condition of the Touching and thawed foods visual checking
During working
Chef
Frozen foods are adequately thawed (no hardening with ice) before cooking Maximum time for holding thawed foods and cold perishable foods at above 4C is four hours
Before cooking
Chef assistant
Visual checking
During working
Chef assistant
Control the processing procedures so as to shorten the time in which perishable food is held above 4C Discard perishable foods that have been held above 4C for more than four hours
Chapter 3
Step: Cooking
Hazards
Survival of food poisoning bacteria and bacteria spores
Control Limits
Core food temperature reaches 75C or above
How
Use thermometer Visual checking
When
Each batch Each batch
Who
Chef Chef
Corrective Actions
Continue cooking food to required temperature Continue cooking food until thoroughly cooked
Records
Temperature record sheet
Step: Cooling
Hazards
12
Control Limits
Food is protected from contamination during cooling
Who
Chef assistant
Corrective Actions
Eliminate the possible sources of contamination Discard contaminated food
Records
Cross-contamination
Cooling Visual checking environment (whether there is any source of contamination) Cleanliness of containers Height of containers Cooling time and temperature of foods Visual checking Visual checking Use timer and thermometer
Containers are clean and hygienic Growth of food poisoning bacteria and formation of toxin Containers less than five cm/ two inches high Cool to 4C or below in six hours (Cool from 63C to 20C in two hours and then to 4C or below in the next four hours)
Clean and sanitise the containers Use shallow containers Cool food by Temperature record sheet
stirring frequently
Discard product if temperature is still above 4C after six hours of cooling
Chapter 3
Step: Reheating
Hazards
Survival of food poisoning bacteria
Control Limits
Heat food to a core temperature 75C or above as quickly as possible
How
Use thermometer
When
Each batch
Who
Chef
Corrective Actions
Continue reheating food to required temperature
Records
Temperature record sheet
Control Limits
Cover / wrap all food
How
Visual checking
When
During working
Who
Chef assistant
Corrective Actions
Cover / wrap the food Discard contaminated food
Records
Use thermometer
Adjust hot holding apparatus to keep food above 63C Discard food if it is held below 63C for more than two hours
Chapter 3
Control Limits
When
During display
Who
Attendants#
Corrective Actions
Discard contaminated food and review the display layout
Records
Display ready-to-eat foods* Condition separately from non ready- during display to-eat foods (e.g. uncooked meat) Use different sets of utensils to handle ready-to-eat foods* and non ready-toeat foods Avoid topping up a displayed batch of foods with a fresh one Displayed leftovers are not kept for further use Utensils for handling food
Visual checking
During display
Attendants
Visual checking
Chef
Discard all leftovers Adjust hot holding apparatus to keep food above 63C Discard food if it is held below 63C for more than two hours and review display procedures Temperature record sheet (Appendix 11)
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Keep cold foods (e.g. raw oysters, sashimi and salad) at 4C or below
Visual checking
During display
Attendants
Discard food if it is held above 4C for more than four hours and review display procedures Adjust storage temperature or repair the chiller where appropriate Review the quantity of food for display to shorten display time and retrain the relevant staff to explain the procedures of display
During display
Manager
Chapter 3
Step: Transport
Hazards
Cross-contamination
Control Limits
Delivery persons have good personal hygiene practices Delivery vehicles are clean and hygienic and are not used for the transport of chemicals
How
Visual checking
When
During delivery
Who
Supervisor
Corrective Actions
Retrain delivery persons
Records
Visual checking
During delivery
Supervisor
Clean the delivery vehicle immediately or use an appropriate vehicle Discard contaminated food where necessary
Use thermometer
During delivery
Delivery person
Adjust delivery system so that it can achieve acceptable temperatures Discard food if hot food is kept at a temperature below 63C for more than two hours Discard food if cold food is kept at a temperature above 4C for more than four hours
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Chapter 4
An FSP should also include some basic activities (e.g. cleaning and sanitation, personal hygiene, pest control, waste disposal and staff training) so that potential problems arising from the food production process will be prevented more effectively. Listed below are the examples of these activities.
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Frequency
Method
Responsible Person
Monthly or as required
EQUIPMENT
1. Remove food debris and soil 2. Rinse with water 3. Apply detergent and wash 4. Rinse with water 5. Apply sanitiser 6. Air dry 1. Remove food debris and soil 2. Rinse with water 3. Apply detergent and wash 4. Rinse with water 5. Dry with clean cloths / Air dry
Weekly or as required
Chapter 4
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B. Personal hygiene
Good personal hygiene is essential to ensure food safety. Food poisoning bacteria may be present on the skin and in the nose of healthy people. All food handlers must therefore maintain a high standard of personal hygiene and cleanliness in order to avoid transferring food poisoning micro-organisms to food. The following points need to be considered by all food handlers:
Handwashing
Hands must be washed: Before working Before preparing food After going to toilets After handling raw foods After licking fingers, coughing, sneezing, eating, drinking or smoking After touching ears, nose, hair, mouth or other bare body parts After touching pimples or sores After handling waste After carrying out cleaning duties After changing soiled clothes After handling animals
Apply soap
Chapter 4
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Hand care
Keep fingernails short and clean Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof wound strip Wear disposable gloves if there is a wound on hands. Change both gloves and wound strip regularly
Wash hands after blowing nose Use disposable tissues to wipe hands
Infection
Food handlers should be free from any illnesses such as gastroenteritis or flu Cease working and report to the manager when feeling ill
Chapter 4
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C. Pest control
Pests may contaminate food and cause foodborne illness. A pest control programme should be developed to eliminate pests and prevent pests from infesting your food premises. An effective pest control programme should be able to prevent access, deny harbourage and eradicate any pests present.
Design of facilities
Seal all gaps around fittings or in walls or floors Keep doors to the outside closed at all times Fit windows open directly into food preparation areas with screens (with apertures of two mm2 or less) to keep insects out Cover ventilation ducts and floor drains
Preventive measures
Store food and supplies properly: Cover them properly Store them at least 15cm/six inches off the floor and 15cm/six inches away from walls Store them at low humidity (50 per cent or less) Apply first-in-first-out system Remove cartons, newspapers, etc. that may attract and harbour pests Store and remove garbage properly and regularly. Keep refuse bins covered Keep garbage in sealed plastic bags and inside tightly covered refuse bins Clean up spillages of food immediately Keep toilets clean and hygienic
Inspection
Inspect both outside and inside of premises frequently (e.g. weekly) for signs of pests Check incoming food and supplies for signs of pests (e.g. any pest is harboured inside the packaging of food and supplies) An example of a pest control inspection record sheet is provided in Appendix 14
Chapter 4
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Elimination
Use chemical, physical or biological means (e.g. rodent traps) where there are signs of pests Use a zapper or insecticutor to capture and kill flying insects. Ensure zappers are not above or within three metres of a food preparation or storage area Avoid spraying insecticide over food preparation surfaces Hire a professional pest control company when necessary An example of a pest control monitoring record sheet is provided in Appendix 15
D. Waste disposal
Waste can be regarded as any item of foods, ingredients, packaging materials, etc. which is not suitable for further use and intended to be disposed of. Waste should be controlled carefully since it presents a risk of contamination of food. Waste disposal bins should be placed near the working area of food preparation rooms and positioned conveniently to operating staff Waste disposal bins should be clearly distinguishable from other storage bins A defined area should be allocated for the storage of waste pending disposal When food waste is removed from food preparation area pending disposal, it must be placed in a tightly covered waste storage bin
Plastic liners should be be used in waste disposal and storage bins Waste disposal and storage bins should be be emptied when full or on a regular basis Waste disposal bins should be cleaned and sanitised daily and placed upside down and off the floor to drain overnight
Chapter 4
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E. Staff training
Training offers food handlers a better understanding of how food can become contaminated, and how foodborne illnesses can be avoided through proper food handling procedures. Each food business must decide what training their food handlers need by identifying the areas of their work most likely to affect food hygiene and safety.
Chapter 4
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Chapter 5
For more information about Food Safety Plan, please browse the following websites:
Relevant websites
International organisations
Codex Alimentarius Commission ftp://ftp.fao.org/codex/standard/volume1b/en/RCP_001e.pdf Food and Agriculture Organisation www.fao.org/default.htm World Health Organisation www.who.int/fsf/aboutfos.htm
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2. Survival or growth of food poisoning micro-organisms in food (related to improper time / temperature control)
i. Inadequate cooking ii. Prolonged storage of food between 4C and 63C (Temperature danger zone at Appendix 1(i) ) iii. Improper cooling iv. Inadequate reheating v. Inadequate thawing of food before cooking vi. Preparation of food too far in advance and storage of food at temperature danger zone vii. Improper handling of leftovers
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High Temperature
(Not suitable for food poisoning bacteria to survive)
Low Temperature
(Food poisoning bacteria grow slowly)*
Food should be stored at 4C or below or 63C or above to retard the growth of food poisoning bacteria.
* Note: Some of the food poisoning bacteria can still grow at low temperature, e.g. Listeria monocytogenes.
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Biological
Sources
Salmonella spp. Staphylococcus aureus gastro-intestinal tract of humans and animals skin, hair, nose and throat of humans, and animals
marine environment and seafood Shellfish to be eaten raw and soil, faeces of humans and animals, sewage and grease Sewage and shellfish Sewage and shellfish
Raw milk, soft cheese, poultry, meat and cold dishes (e.g. salad, coleslaw and sandwiches), etc Salad, raw vegetables and shellfish (e.g. oysters), etc Shellfish (e.g. clams and oysters), etc
Chemical
Suspected Food Items
Prohibited pesticides Toxins (Fish) Mycotoxins
Leafy vegetables Coral reef fish Corns, nuts/peanuts and their products, cereals and figs
Physical
Glass fragments Metal fragments Stones
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27
28
29
30
31
32
Standard
Temperature: below 18C or food is entirely frozen Absence of large ice crystals Package: intact
Monitoring Methods
33
Standard
Temperature: between 0C and 4C Expiry date: use-by and best-before dates Package: intact
Monitoring Methods
34
Standard
Monitoring Methods
Visual inspection
Date :
36
Date
Time
Signature
Remarks
Audited by :
37
Date :
38
39
40
Ways of sending the complaint Staff receiving the complaint Staff handling the complaint Result of the investigation
Oral/Written
Not satisfactory/Satisfactory
Remarks
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I. Personal Hygiene
Standard Yes No N/A Comments Date corrected
Employees wear proper clothing Food handlers wear hair restraints Fingernails are short, unpolished and clean Jewellery is limited to watch and plain ring Gloves are changed at critical points Open sores, cuts or bandages on hands are completely covered while handling food Adequate handwashing and drying facilities are available Wash hands routinely and thoroughly, follow proper handwashing procedures No smoking in preparation, service, storage and warewashing areas Eat, drink, or chew gum only in designated areas away from work areas Employees take appropriate action when coughing or sneezing Disposable tissues are used and disposed of after coughing/blowing nose Personnel with infections restricted Employee illnesses are documented
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Appendix 18
Standard
Yes
No
N/A
Comments
Date corrected
All small equipment and utensils, including cutting boards and can openers, are thoroughly cleaned between uses Small equipment and utensils are air dried Work surfaces are clean to sight and touch Work surfaces are washed and sanitised between uses Thermometers are washed and sanitised between each use Drawers and racks are clean Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored
Three-compartment sink is properly set up for warewashing (wash, rinse and sanitise) Cleaning procedures are in place for utensils, equipment and premises Chlorine test kit or thermometer is used to check sanitising rinse If heat sanitising is used, utensils should be immersed in boiling water If using chemical sanitiser, proper dilution should be ensured Cleaning chemicals and equipment are stored properly The utensils are allowed to air dry Adequate clean wiping cloths are provided Cleaned tableware and utensils are properly stored
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Appendix 18
Standard
Yes
No
N/A
Comments
Date corrected
Adequate waste disposal bins are provided Waste disposal bins are washed and sanitised Waste disposal bins are emptied as necessary Cartons and waste are removed from food preparation area Waste storage area is insect- or rodent-proved Proper storage is available for brooms, mops and other cleaning utensils outside food preparation area
V. Pest Control
Standard Yes No N/A Comments Date corrected
Screens are put on open windows and doors and properly maintained A pest control program is in place No evidence of pests is present
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Part 2
Appendix 18
Checked by :
Date:
Food Production
Stage Control limits Yes No N/A Comments Date corrected
Receiving Inspect incoming food and supplies immediately upon receipt All foods and supplies are promptly moved to proper storage areas Receiving area is clean and free of food debris, boxes or other refuse Chilled and frozen products are arriving at correct temperature Products are supplied by approved suppliers Dry Storage Storage area is dry and well ventilated All foods and paper supplies are stored off the floor All foods are labelled with name and (expiry / delivery) date FIFO (First-in-first-out) is used There are no bulging or leaking canned goods in storage Opened bulk-food supplies are stored in containers with tight-fitting lids Food is protected from contamination All surfaces and floors are clean Chemicals and cleaning supplies are stored away from food and other food-related supplies
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Stage
Control limits
Yes No
N/A
Comments
Appendix 18
Date corrected
Cold Storage
Thermometers are conspicuous and accurate Proper temperatures are maintained: 4C or below for chillers and 18C or below for freezers All foods are stored off the floor Units are clean Food is arranged in a way to allow air circulation Cooked foods are stored above or separately from raw foods Proper chilling procedures have been practised All foods are properly wrapped, labelled and dated FIFO (First-in-first-out) is used
Food Handling
Frozen foods are thawed under refrigeration or in cold running water Food is kept under appropriate temperature (i.e. cold foods at 4C or below and hot foods at 63C or above) Food is tasted using proper method Food is prevented from cross-contamination Food is handled with clean utensils or clean hands Avoid touching parts of utensils that directly contact food Proper cooling procedures have been practised
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Stage
Control limits
Yes No
N/A
Comments
Appendix 18
Date corrected
Hot Holding
Units are clean Food is heated to 75C before placing in hot holding Temperature of food being held is 63C or above Food is protected from contamination
Display
Display of ready-to-eat and non ready-to-eat foods is separated Different sets of utensils are used to handle ready-to-eat and non ready-to-eat foods Hot foods are kept at 63C or above Cold foods (e.g. raw oysters, sashimi and salad) are kept at 4C or below
Transport
Transport containers and carts are regularly cleaned and sanitised Proper temperatures are maintained during transport: at 4C or below for cold foods and above 63C for hot foods Transport carts and containers for food are covered Transport vehicles are clean
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This document can be downloaded from the Food Safety Plan webpage of the Food and Environmental Hygiene Department: www.fehd.gov.hk For more information, please contact the Communication Resource Unit, Food and Environmental Hygiene Department at Second floor, Public Health Laboratory Centre, 382 Nam Cheong Street, Shek Kip Mei, Kowloon or at tel 2319 8531