GMP and HACCP in restaurants Comenius School Development Project Stella Maris Srednja šola Zagorje

Julia Wood and Andrea Boyes Chapter 11 FOOD PREPARATION Julia Wood and Andrea Boyes

INTRODUCTION Good hygienic practices must be followed during all aspects of food preparation. We have a legal responsibility to ensure the food that we produce is safe to eat.

CONSIDERATIONS WHEN DESIGNING A LINEAR WORKFLOW PRODUCT PERSONNEL UTENSILS AND EQUIPMENT REFUSE

LINEAR WORKFLOW When planning a food preparation or production area there should be totally separate areas for ‘ready-prepared’ foods and raw foods. Raw foods must be washed and prepared before entering other sections.

THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION LINEAR WORKFLOW THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION RAW COOKED

Example of a Linear Workflow

COLOUR CODING SALAD & FRUIT RAW COOKED/READY TO EAT RAW FISH DURING FOOD PREPARATION, COLOUR CODED UTENSILS & EQUIPMENT SHOULD BE USED SALAD & FRUIT RAW COOKED/READY TO EAT RAW FISH VEGETABLES DAIRY PRODUCTS

TEMPERATURES TO BE ADHERED TO DURING FOOD PREPARATION AND Fridge storage 8ºc or below Best practice 5ºc or below Freezer storage -18ºc or below Cooking Temp +75ºc or above Hot hold Temp +63ºc or above Blast chill for reheating – Cool to 0ºc - 3ºc within 90 minutes

THE TWO HOUR RULE Hot Food should be kept above 63ºc, however it can be held below this temperature for one period of time for up to a maximum of two hours

THE FOUR HOUR RULE Cold food should be kept below 8ºc, however it can be held above this temperature for one period of time for up to a maximum of four hours

HACCP DOCUMENTATION IT IS NECESSARY TO KEEP RECORDS OF VARIOUS TASKS THAT ARE CARRIED OUT. Here are some examples that could be used during food preparation Product Intake Form Food Storage Temperatures Cooking Tempeartures Cooling Temperatures Cleaning Schedules

PERSONNEL It is extremely important that strict personal hygiene rules are followed, during the whole of the process. REMEMBER HANDS, THE FACE, THE NOSE THE MOUTH ETC HAVE BACTERIA PRESENT HANDWASHING IS EXTREMELY IMPORTANT

WHEN TO WASH YOUR HANDS DURING FOOD PREPARATION After: Entering food room Using toilet Handling raw food Changing a dressing Touching hair, nose or face Smoking, eating, coughing, sneezing and blowing the nose Cleaning Handling waste Handling external packaging.

PERSONAL HYGIENE RULES JEWELLERY SHOULD NOT BE WORN WHEN PREPARING FOOD CLEAN PROTECTIVE CLOTHING SHOULD ALWAYS BE WORN DURING FOOD PREPARATION A FULL SHOE, PREFERABLY A SAFETY SHOE SHOULD BE WORN HAIR SHOULD BE CLEAN AND TIED BACK WHEN LONG A HAT IS NOT A LEGAL OBLIGATION, BUT IT IS GOOD PRACTICE TO WEAR A HAIRNET AND A HAT NAILS SHOULD BE KEPT SHORT AND FALSE NAILS AND NAIL VARNISH IS NOT ALLOWED

REPORT ILLNESS TO SUPERVISOR/TUTOR BEFORE PREPARING FOOD, YOU MUST REPORT TO YOUR SUPERVISOR IF YOU ARE SUFFERING FROM ANY OF THE FOLLOWING SICKNESS/DIARRHOEA FOOD POISONING/FOOD BORNE ILLNESS SKIN INFECTIONS SEPTIC CUTS/BOILS SERIOUS COLD/FLU EATEN SUSPECT FOOD ILL WHILST ABROAD

THE END Made by the Comenius Team Julia Wood and Andrea Boyes LEEDS ENGLAND