BYANT FOOD SERVICE GROUP. HACCP Audit Table. Hazard Control Measure CCP Critical Monitoring Corrective Action Records. What: How: Where: When: Who:

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1 What: How: Where: When: Who: What: How: Where: When: Who: What: How: Where: When: Who: 1 of 15

2 Chilled Foods Receipt of M = Temperature Control of all storage CCP 1o C What: Temperate of delivered chilled foods If outside delivery critical limits Delivery Growth of bacteria areas of products to How: Temperature Probe & record - reject delivery and advise supplier. work sheet 5o C Where: On / In delivery vehicle - record on delivery worksheet. When: On arrival - if repeat occurrence remove from Suppliers Who: Authorised receival personnel approved suppliers list. list Who: Authorised receival personnel M + P = Inspection of product to insure CCP *No damage What: damage, out of date, foreign If outside delivery critical limits Delivery Damaged Packaging that all packages are in good order, *No visible objects - reject delivery and advise supplier. work sheet in date, fresh and no foreign foreign How: Visual inspection - record on delivery worksheet. M = Out of date objects objects Where: On / In delivery vehicle - if repeat occurrence remove from Suppliers *Within When: On arrival approved suppliers list. list M = Old produce useable life Who: Authorised receival personnel Who: Authorised receival personnel Cross contamination Inspection of delivery vehicle, and CP As per What: Food being delivered - inside and If outside delivery critical limits Delivery from other foods, or foods insure there is no other BFSG outside of truck - reject delivery and advise supplier. work sheet, petrol fumes, dirty or foods in contact with delivery, Hygiene How: Inspection of product & record - record on delivery worksheet. Suppliers damaged vehicle, vehicle in good condition and standard Where: On / In delivery vehicle - if repeat occurrence remove from list, poor hygiene. personnel meet hygiene standards When: On arrival approved suppliers list. Hygiene Who: Authorised receival personnel Who: Authorised receival personnel clean chart Frozen Foods 2 of 15

3 Receipt of M = Temperature Control of all storage CCP Below What: Temperature of frozen products If outside delivery critical limits Delivery Growth of bacteria areas of products -15oC How: Temperature Probe & record - reject delivery and advise supplier. work sheet No visible Where: On / In delivery vehicle - record on delivery worksheet. sign of thawing When: On arrival - if repeat occurrence remove from Suppliers (Solid to Who: Authorised receival personnel approved suppliers list. list Touch) Who: Authorised receival personnel M + P = Inspection of product to insure CCP *No damage What: Damaged, out date thawing products If outside delivery critical limits Delivery Damaged Packaging that all packages are in good order, *No visible How: Inspection of product & record - reject delivery and advise supplier. work sheet Out of date in date, hard and no foreign foreign Where: On / In delivery vehicle - record on delivery worksheet. M = Out of date objects objects When: On arrival - if repeat occurrence remove from Suppliers *Within Who: Authorised receival personnel approved suppliers list. list P =Signs of thawing useable life Who: Authorised receival personnel C,M,P,Q = Inspection of delivery vehicle, and Quality As per What: All food consignments If outside delivery critical limits Delivery Cross contamination or foods insure there is no other CP BFSG How: Inspection of product & record - reject delivery and advise supplier. work sheet, from other foods, foods in contact with delivery, Hygiene Where: On / In delivery vehicle - record on delivery worksheet. Suppliers petrol fumes, dirty or vehicle in good condition and standard When: On arrival - if repeat occurrence remove from list, damaged vehicle, personnel meet hygiene standards Who: Authorised receival personnel approved suppliers list. Hygiene poor hygiene. Who: Authorised receival personnel clean chart Ambient Air Temperature Food s Receipt of s 3 of 15

4 M + P = Inspection of product to insure Quality *No damage What: damage, foreign objects If outside delivery critical limits Delivery Damaged Packaging that all packages are in good order, *No visible and out date - reject delivery and advise supplier. work sheet Out of date in date and no foreign objects foreign How: Inspection of product & record - record on delivery worksheet. M = Out of date objects Where: On / In delivery vehicle - if repeat occurrence remove from Suppliers *Within When: On arrival approved suppliers list. list P =Signs of thawing useable life Who: Authorised receival personnel Who: Authorised receival personnel C,M,P,Q = Inspection of delivery vehicle, and Quality As per What: All food consignments If outside delivery critical limits Delivery Cross contamination or foods insure there is no other BFSG How: Inspection of product & record - reject delivery and advise supplier. work sheet, from other foods, foods in contact with delivery, Hygiene Where: On / In delivery vehicle - record on delivery worksheet. Suppliers petrol fumes, dirty or vehicle in good condition and standard When: On arrival - if repeat occurrence remove from list, damaged vehicle, personnel meet hygiene standards Who: Authorised receival personnel approved suppliers list. Hygiene poor hygiene. Who: Authorised receival personnel clean chart Chilled & Frozen s Storage 4 of 15

5 M = Storage of all cold & frozen foods CCP Fresh What: Stored chilled and frozen products If product temperature to high Temperature Growth of Bacteria at temperature that inhibits bacterial 1 to 5o C How: Thermometer probe - determine food safety / affected food record sheet growth Where: All Coolrooms / Freezers - move to another appliance Frozen When: 2 to 3 times a day - cook or dispose of Maintenance Below Who: Full time employee # assess practices eg overloaded area work book -18oC - assess equipment eg thermostat Who: Full time employee # 3-4 P = Keep foods separate in storage CCP As per What: How foods are stored in cold areas Determine food safety / affected food loss Cross contamination areas BFSG How: Visual Inspection of products work book Store cooked above raw Hygiene Where: All Coolrooms / Freezers Dispose of all foods that come in contact standard When: Daily other foods or unhygienic surfaces Cover all foods and Who: Full time employee # 3-4 GMP Who: Full time employee # 3-4 M = Stock rotation to insure oldest stock CP Quality What: Stored chilled and frozen products If product out of date loss Out of date is used first How: Inspection of all products - determine food safety / affected food work book GMP Where: All Coolrooms / Freezers - cook or dispose of When: Daily Who: Full time employee # 3-4 Who: Full time employee # of 15

6 Ambient Air Temperature Food s Storage M + P = Regular pest inspection and CP As per What: All dry goods and adjoining areas Dispose of all foods that come in contact Pest control Growth of bacteria treatment BFSG How: Visual Inspection with pests and or droppings p/dures & due to pest Hygiene Where: W/house, kitchen and yard - Keep doors and windows closed Records infestation standard When: Weekly and Who: Full time employee # 2 GMP Who: Full time employee # 2 Cross contamination Correct storage of products away CP As per What: All dry goods Dispose of all foods that have come in Facility chemicals BFSG How: Visual Inspection contact with chemicals of any kind. Maintenance Foreign objects Hygiene Where: W/house & kitchen Dispose of all food in W/house with open S/dual Nil storage of open packets standard When: Before using packaging, asses foods in kitchen with and Who: Full time employees # 1 to #9 open packaging - cover/repack if no risk GMP Who: Full time employees # 1 to #9 M = Rotate stock CP GMP What: All dry goods Dispose of if out of date Out of date products How: Physical rotation Where: W/house & kitchen When: On delivery of new stock Who: Full time employee # 3 to #4 Who: Full time employee # 3 to #4 Raw Food s 6 of 15

7 Preparation M = Chilled foods to be out of coolroom CP 1o C What: Temp of products being prepared If outside critical limits Monitor Growth of Bacteria no more than three hours while to How: Thermometer probe - dispose of record on production sheet Visually preparing or until product reaches 5o C Where: Kitchen Review procedure, Retrain staff 5o C - which ever comes first When: While preparation is taking place If product OK Under Who: All trained staff - Cook straight away 3 hours Who: Personnel # 1 to 2 M & P = - Prepare one product at a time CP As per What: All fresh / chilled product Assess if OK and or foreign object Monitor Cross contamination - Clean all utensil after preparing BFSG How: Observation - Cook straight away Visually from other products product before next task Hygiene Where: Kitchen If spoiled - dispose of and record on and foreign objects - Clean all benches after preparing standard When: At preparation product loss sheet product before next task and Who: All trained staff Review procedure, Retrain staff - Inspect for foreign objects GMP Who: Personnel # 1 to 2 C = Chemical Wash, wash in chlorine solution, CP GMP What: Fresh vegetables requiring washing Rewash in fresh water Chlorine Contamination in rewash, prepare How: In chlorine pts per million Reassess if OK cook wash vegetables from Where: Veg Kitchen If chlorine still present washing in incorrect When: Before preparation begins - Dispose of and record strength chlorine Who: All trained staff Review procedure, Retrain staff solution Who: Personnel # 1 to 2 All Cooked Foods Cooking 7 of 15

8 M = Cook all foods to a temperature and CCP Internal What: Cooked foods If internal temperature is below critical limit ion Growth of bacteria for a time that kills bacteria temperature How: Thermometer - Cook longer sheet due to temperature to be Where: Kitchen - adjust recipe for future cooks not being reached Minimum When: at completion of cookery process - adjust or service equipment if needed in cooking 75oC Who: Full time employee #'s dispose of if product can not be brought up to temperature, record on p/ sheets Who: Full time employee #'s 1-9 M = Temperature check to be carried out CCP Minimum What: Cooked foods If internal temperature is below critical limit ion Growth of bacteria before during and after bagging 75oC How: Thermometer - Cook longer sheet due to temperature Where: Kitchen - Check quality falling below limits When: While bagging - dispose of if product can not be brought Who: Full time employee #'s 1-9 up to temperature, or quality suffers, record on product loss sheets Who: Full time employee #'s of 15

9 M = Temperature check before bagging CCP Above 60oC What: All Cooked foods for bagging If outside Critical limits Growth of bacteria How: Thermometer - Reheat to above 60oC and bag ion due to product at Where: In Kitchen while in tub for bagging - Record on production Sheet Sheet low temp when being bagged When: Before Bagging Who: Trained Bagging operator M = Wash Hands that will come in CCP As per What: All operators hands If outside critical limits ion Growth of bacteria contact with bags BFSG How: Soap and Water - Dispose of and record on production Sheet due to Cross Hygiene Where: In kitchen sheet & product loss sheet Contamination standard When: Before Bagging and GMP Who: Personnel #1 to 2 P = Inspection of bags CCP No What: All Bags If signs of holes and or dags of plastic Delivery Bags has holes holes or How: Observation and inspection return to supplier Sheets flaky bits of plastic Where: In warehouse When: On delivery on or in Who: Personnel #1 to 2 bags 9 of 15

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11 All foods for dispatch Bagging Quality out side Visual Inspection and Taste QCP Colour What: All Bagged s Adjust product by thickening / Thinning, ion BFSG Specifications Flavour How: Visually, Stirring & Tasting adding additional flavours, colourings etc. Sheet Consistency Where: Cooking Station Personnel 1 or 2 to recheck, brought back as per When: At end of cooking process to minimum 75oC ion Who: Trained Staff Sheet 11 of 15

12 All s for distribution Clipping M = - Inspection of clipper to ensure CP AS per What: Clipping Machine - Dispose of product if outside limits ion Growth of bacteria GHP have been followed BFSG How: Visual Inspection and record in product loss sheets Sheets due to cross - Staff training on Hygiene Practices Hygiene Where: In Kitchen contamination - Staff training on cleaning Standards When: Daily - Retrain Staff in Cleaning and hygiene procedures Who: Personnel # 1-2 procedures M = Inspection of bagged products CP No What: All bagged products Reheat and rebag if within 2 days of first ion Growth of bacteria air left How: Visual Inspection cook otherwise dispose and record on Sheets due to air not being in Bags Where: In Kitchen production sheet and product loss sheet bag When: After bagging Who: Clipper operator 12 of 15

13 All Cooked Foods Cooling M = Temperature checks in all cooling CCP above 60o What: Cooked and bagged foods If outside critical limits ion Growth of bacteria stages to 21o C How: Thermometer - dispose of & record in production w/sheet sheet as a result of not in 2 hours Where: Blast Chiller - adjust or service equipment if needed being cooled quick 21o to 5o C When: Two and Four hours - review procedures enough within next Who: Full time employee #'s hours Who: Full time employee #'s of 15

14 All Foods Dispatch M = Temperature check by HACCP CCP Below What: in delivery vehicle If outside critical limits Invoices Growth of bacteria accredited delivery contractor 5o C How: Thermometer probe - Return to Kitchen due to incorrect Where: In vehicle - dispose of & recur on product W/Sheet temperature in When: On receipt & delivery to customer - Approved supplier program R & T transport vehicle Who: Contract driver # 10 - Review Complaint Who: Contract driver # 10 Sheet M = Pack product in specified plastic CCP No spits What: in delivery vehicle If outside critical limits loss Cross contamination crates or How: Visual check of products - Return to Kitchen work book from split bag breakages Where: In vehicle - dispose of When: On receipt & delivery to customer - Review R & T Who: Contract driver # 10 - Retrain Complaint Who: Contract driver # 10 Sheet 14 of 15