1. OCCUPATIONAL HEALTH & SAFETY (OH & S)

2. The 7 steps of HACCP system Step 1: Conduct a hazard analysis Step 2: Determine Critical Control Points - “Safety Points” Step 3: Establish Critical Limits “Safety Limits” Step 4: Establish monitoring procudures Step 5: Establish corrective actions Step 6: Establish verification procedures Step 7: Establish recordkeeping and documentation procedures

3. The 7 steps of HACCP system  Step 1: Conduct a “hazard analysis”  Identify the potential hazards associated with food production at all stage from receiving, storing, processing, cooking and serving  To do more effectively, construct a “process flow diagram” which shows all the step in the process, from incoming raw ingredients to serving the finished product.  Step 2: Identify the “Critical Control Points (CCP/s)” in the process  A “Critical Control Point” is often know as “Safety Point”  In general most food business have five “Critical Control Point”: Receiving goods, Storage, Preparation, Cooking & Serving of food

4. The 7 steps of HACCP system  Step 1: Conduct a “hazard analysis”  Construct a “process flow diagram”

5. The 7 steps of HACCP system  Step 3: For each Critical Control Points establish “Critical Limits” or “Safety Limits” Example:  Raw chicken delivered at 12 0 C is not acceptable and outside Safety Limits.  The Critical Limits describle the difference between a safe and unsafe food product.  Step 4: Establish monitoring procudures  Monitoring producers will include:  How will monitor the safety points?  Who will monitor the safety points?  What they will monitor (e.g. temperature, time?)  When they will monitor these points?

6. Flow chart to receive goods 1 Ensure documents used in receiving goods (purchase specifications and purchase orders) are in receiving area 2 Check delivery and delivery docket against purchase order and product specifications 3 Check weight, size, quantity, use by dates, etc to match delivery docket or invoice 4 Do not accept goods which are damaged or do not meet product specifications, Adjust paperwork or get credit note 5 Store goods in an appropriate manner ASAP 6 Complete and submit paperwork Stocktake Goods Receive Form Corrective Action Report

7. Goods Receive Form

8. Corrective Action Report & Stocktake sheet DATE NON CONFORMANCE CORRECTIVE ACTION SIGN Stocktake As At: Storage Area Counted By ProductQuantityUnitUnit costTotal Cost Tomato5Kg$2.30$11.50

9. Storage Unit Temperature Log

10. Food Storage 1. Refrigeration  Temperature between 0 – 5 0 C  Store high risk foods such as: milk, poultry, eggs, cooked meats, ready to eat foods and fish  Keep raw foods below cooked foods  Use date labels or use by date

11. Food Storage 2. Freezer  For best quality, store foods at or below -18 0 C  Protect the freshness, quality and appearance of the foods by ensuring food is fully wrapped with plastic wrap  Once foods are thawed it should not be refrozen

13. Food Storage 3. Dry store  Store foods in a clean, dry & well ventilated room.  Food to be placed in sealed containers  Check that all products are sealed when you receive them  Check for evidence of mice, crockroaches, pests & insects

14. Food Storage 4. Hot food storage Bain Maries Porkka Heated holding cabinets

15. Food Storage 4. Hot food storage  Store hot foods above 60 0 C  Never add cold foods to hot foods in a Bain Marie  Never add hot foods to a cold Bain Marie and turn it on  DO NOT USE “BAIN MARIE” TO REHEAT FOODS

16. Food Storage Rules for keeping food hot:  Always reheat food to above 75 0 C before placing food in a Bain Marie.  Check and record the temperature of food to make sure food is kept above 60 0 C.  Always preheat the Bain Marie before placing hot food into it.

17. Food Storage 5. Cold food display  Hot food is cooled to below 5 0 C before being placed in refrigerated display cabinets.  Core temperatures of displayed food are recorded twice daily to ensure they are stored at or below 5 0 C.  Foods displayed above 5 0 C for more than 4 hours are thrown out and recorded on the food wastage report.  Foods displayed above 5 0 C for between 2 and 4 hours are used or cooked immediately

18. Reheat foods  Reheat food as quickly as possible.  Reheat in small quantities.  Stir food to heat faster and prevent burning.  Use a thermometer to check food has reached at least 75 0 C in the centre.  Use care when using a microwave so you reach the temperature needed.  Do not freeze food that has been reheated.

19. The Danger Zone

20. Food safety The 2-hour/4-hour rule Any ready-to-eat potentially hazardous food if it has been at temperatures between 5°C and 60°C:  For a total of less than 2 hours; must be refrigerated or used immediately.  For a total of longer than 2 hours but less than 4 hours; must be used immediately;  For a total of 4 hours or longer; must be thrown out.

21. Cross Contamination Cross contamination is the transfer of one or more contaminants, chemical, physical or microbiological, from one food/area to another food/area. Colour coded chopping boards help prevent cross contamination by each colour being used for a particular product

22. Stock rotation FIFO (First in First Out ) The prevailing golden rule is ‘rotate stock’. This means that the oldest stock will be used first (first in, first out). First in First Out (FIFO): This means stock that comes in first is dispatched first.

23. General storage areas High standards are essential for any product storage Clean shelving. Surfaces, e.g. walls, ceilings, floors, to be free from cracks, paint flakes, etc. Stainless steel shelving in cool room. Seals around doors to be kept clean and free from grime build up. Pest and vermin control Regular cleaning program. Dry store temperature: 12º – 15ºC and avoid strong direct sunlight

24. Specific storage areas Frozen food storage On receipt frozen foods must be stored immediately to prevent thawing. Products should be segregated by individual types, i.e. vegetables, fruits, poultry, meat, and seafood, etc. Temperature should be below Minus 18ºC. NB: constant opening of the freezer doors will cause ice to build up.

25. Specific storage areas Migration & TSS Skill Assessment Programs: Unit OH&S Coolrooms or refrigerators Temperature of coolrooms or refrigerator should be between 0ºC and 5ºC. Raw foods and cooked foods must be stored on separate shelves and kept apart to minimise the risk of cross contamination. They should be covered, dated and clearly labelled. Loose products should be placed on clean trays which are washed and sanitised daily. Different raw foods can be stored in the same area but care must be taken not to store them too closely together. Shelving, floors and walls must be cleaned regularly and disinfected to minimise bacterial growth. All products must be on shelves to allow adequate air circulation..

26. Specific storage areas Fruit and vegetables Cool room should be cleaned regularly. Vegetables and fruit should be kept separated (loose soils on some vegetables can contain harmful bacteria and other micro-organisms). Polystyrene containers will insulate and maintain delicate green leafy vegetables and herbs, etc. The best temperature range for this area is between 4º – 6ºC..

27. Specific storage areas Dairy foods refrigeration Dairy foods can absorb smells easily and must be stored away from strong smelling items such as sliced onions or curries. Maintain a temperature between 4º – 5ºC to store dairy foods. Keep the refrigerator or coolroom clean to prevent mould, mildew and odours developing..

28. Specific storage areas Chemical storage Chemicals are used for cleaning purposes in the kitchen. As they may be dangerous they should be stored and handled with great care. Chemicals should be stored in a cool, well- ventilated and dry area. Some chemicals should not even be stored together. Always remember never store chemicals with any foods..

29. SUMMARY.

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