The Hygiene code For the Hotel & Catering Industry

Transcription

1 The Hygiene code For the Hotel & Catering Industry

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3 Contents 1 Introduction 6 2 Instructions for Use 8 3 Working Instructions for General Processes 3.1 Purchasing Selecting suppliers (Food & Commodities Act, Food Hygiene, Art. 2) 11 Contractual Agreements 12 Inspection on reception 12 Packaging 13 Temperature measurement 13 Game brought in by hunters Storage 14 First In First Out 14 Shelf-life and Storage Management 14 Keeping Foodstuffs 14 Internal transport 17 Refrigerated storage 17 Deep-freeze storage 18 Dry groceries 18 Hazardous substances Disposing of waste 19 Disposing of waste 19 Used frying fat Cleaning and Disinfection 20 Drawing up a cleaning plan 20 Washing up by machine 20 Washing up by hand 20 Cleaning refreshment bars 21 Cleaning rooms 23 Combatting vermin Personal Hygiene 24 Personal hygiene Quality and Food Safety 25 Quality Administration 25 Assessment of Basic Hygiene and Processes Hygiene 25 Training and teaching 26 Food poisoning and infections 26 Quality improvement 27 Non-Compulsory Work Activities 27 Exit inspection 27 Hygiene inspection 27 Entry inspection The Layout of Operating Areas 29 3

4 4 Working Instructions, Specific Processes Food preparation 36 Contamination 36 Washing and cutting raw materials 37 Preparing cold dishes 37 Heating products at 75 C and higher 37 Heating in fat and oil 38 Regeneration 38 Thawing and marinating 38 Drinks 39 Cooling down and packaging Presenting and serving food 40 Garnishing 40 Presentation 40 2-Hour Security 40 Serving food Party Catering 42 Equipping premises for party catering and events on location 42 Construction and layout 42 Materials and equipment 42 Transport and storage 42 Handwashing facilities 43 Waste bins 43 Additional working instructions for party catering and events: Product development 44 Processes and product development 44 5 List of Terms 46 6 Addresses 48 7 Forms 49 8 Appendix 82 Processes Control Plan 82 Colophon This is a publication by the Hotel & Catering Association 2004 Hotel & Catering Association The Hotel & Catering Association accept no liability for the accuracy of the information provided. Under no circumstances shall the Hotel & Catering Association be liable for any direct or indirect damage resulting from or in relation to the information provided in this publication. The information contained in this publication may be used elsewhere, providing its source is acknowledged. This English Hygiene code is a service. Mistakes in translation are reserved. The official Dutch text of the Hygiënecode voor de horeca (version may 2004) is determinative. Zoetermeer, May 2004 This publication has partly been made possible by: Bacteriologisch Controlestation BV, Katwijk Koninklijk Horeca Nederland, Woerden Voedsel- en Warenautoriteit, Den Haag Bedrijfschap Horeca en Catering, Zoetermeer (code holder) 4

5 Foreword The first Hygiene Code for the Hotel & Catering Industry came out in March 1992, published by the Hotel & Catering Association. However, radical modifications became necessary after the issue of Directive 93/43 EEC and its adoption into the Legislation on Food Hygiene, which came into force on the 14 th of December A second version of the code appeared in August 1996, based on the HACCP principle, approved by the Ministry of Public Health, Welfare and Sport. After research into the working of the Code in practice, the Hygiene Pointer came out at the end of 1999 to assist entrepreneurs in putting the Hygiene Code into operation for the hotel and catering trade. As a result of the announcement by the Minister for PHWS on the 16 th of February 1999, hygiene codes were evaluated and modified at set times. You are now in possession of the third version of the Hygiene Code for the Hotel & Catering Industry, adapted to the latest developments and knowledge, debated during the Regular Consultation on Food Legislation on the 4 th of April 2003 and approved on the 20 th of April 2004 by the Minister for PHWS. For this reason, the previous version of the code dating from 1996 expires on the 15 th of July 2004 The aim has been to construct the code as tightly as possible by leaving out lists of questions and examples and working only with working instructions, accompanied here and there by a short explanation. The scope of the code has not changed, but, in addition to the general operating processes, attention has also been paid to more specific processes, which only appear in certain businesses or types of business. The code now includes such things as working instructions for presenting uncooled foods and for party catering. The hotel and catering trade hope they have made a valuable contribution by this to food safety in general and to consumer confidence in a good, safe catering product. J.G. Vianen Director of the Hotel & Catering Association

6 1 Introduction Hygiene Code Hygiene you only miss it when it s not there. Being in the hotel & catering industry as an entrepreneur or as an employee you know that hygienic working conditions are essential if the product you re providing for your customers is to be safe. So you probably also know most of the hygiene rules and put them into action. The Food Hygiene Regulations of 1995 among other things compel hotel and catering firms to investigate what risks are involved for consumer health in their handling of food. The firms must also set down in black and white what measures they are taking to prevent health threats, what checks they carry out and what the results of them are. The law prescribes that entrepreneurs must use an HACCP system or a food safety system for this purpose. Firms that prepare, process, transport or handle food and beverages must control their production in accordance with these regulations in such a way that they can guarantee the safety of their products. The purpose of all this: to prevent threats to health or limit them to an acceptable level. Because setting up such a system is a major undertaking for many firms, the law allows organisations in the catering sector to establish codes of hygiene. Such a code of hygiene is a simplified system specific to the branch of industry for which the HACCP was designed. The procedures described in this hygiene code are an elaboration of the legal instructions applicable to the handling and transport of foodstuffs and ingredients. They are therefore procedures and instructions that are geared to the protection of public health. If those instructions are not followed, then the law has been violated that law being the Food Hygiene Regulations and then the Food & Commodities Authority can step in and take legal action. However, if caterers act in accordance with the procedures described in this hygiene code, then it can in principle be assumed that they are acting in accordance with the law. This hygiene code is the third version of the HACCP system approved for the hotel & catering industry. Scope Firms that prepare, process, transport or handle food and drinks must control their productions methods in accordance with the Food & Commodities Act in such a way that they can guarantee the safety of their products. The purpose of this is to aim at prevent threats to health. The Hotel & Catering Hygiene Code in any case applies to all firms for which the Hotel & Catering Association was instituted and which provide food and drinks after they have been prepared, processed, transported or handled. Those firms that operate in accordance with the hygiene code of the Vereniging Nederlandse Cateringorganisaties (Veneca) are excepted. The Hotel & Catering Association, as code holder, has included all the current Processes applied to the Hotel & Catering Industry in this Hygiene Code. Thus, process descriptions for such things as party catering and the preparation of sushi are also included in this version. The diversity of businesses, concepts and products within the industry is very great. Preparations vary from the simple to the very complex. If you want to make use of this Hygiene Code, you must determine for yourself which specific processes in this Hygiene Code apply to your business. Other processes Changes are continually taking place within the hotel & catering industry. As a result of market developments it is possible that you apply one or more processes that are not covered by this Hygiene Code. In that case, you can do the following: You can use the process description included in separate modules that the Hotel & Catering Association has drawn up for example, the module for preparing Icecream, Milkshakes and Cream. If there is no module for a particular process for example, smoking fish you must draw up your own process description for this process in accordance with the Product Development Process. The process description you have drawn up must be drawn up in accordance with the principles of HACCP. You must produce it for the Food & Commodities Inspector for his evaluation, if he so requests. 6

7 However, it is also possible to make use of process descriptions in other hygiene codes approved by the Minister of PHWS for those parts not covered by this Hygiene Code. Product Liability We also advise you to work according to the Hygiene Code for the Hotel & Catering Industry in relation to product liability. If a customer became ill after visiting your establishment and holds you liable, you have to respond (Civil Code). With the application of this Hygiene Code you can show that you have done what the law required of you. You can only do that if you have written down all the hygiene data and kept them. Advantages Working to the Hygiene Code serves business interests as well. In the short term: a better product; better process control and thus less wastage of raw materials; better monitoring of raw materials, so that you can claim any shortfalls from the supplier clearer insight into the organisation of your firm and its production processes. This way you can also trace the causes of problems instead of just dealing with their consequences; evidence in connection with product liability. In the long term: tasks, functions and responsibilities become clearer. This enables internal communication to be greatly improved: everyone knows what he has to do; If everyone is made to feel personally responsible, this will have a good influence on the firm s performance; employees will have greater understanding of the need to work hygienically; The trust of the consumer and the Food & Commodities Authority in your firm will increase; evidence in connection with product liability. Learning tools In the new Food & Commodities Act there is yet another obligation. The catering entrepreneur must ensure that any of his employees who are involved in preparing food must be given instruction or training in food hygiene. This instruction or training must be geared to the work they do for the firm. In this respect, the Horeca Branche Instituut (Hotel & Catering Industry Institute) has developed a number of training courses and learning tools based on the Hygiene Code for the Hotel & Catering Industry. Their purpose is to enable entrepreneurs and employees to ensure that their knowledge of hygiene is fully up to date, and to keep it that way. There are training courses for both entrepreneurs and managers and for employees. For more information: Klantenservice [Customer Service], Tel.: ( 0,15 per minute) and If you have comments to make about this Hygiene Code for the Hospitality Industry or suggestions for improvements, please send them to: Bedrijfschap Horeca and Catering, Afdeling Communicatie, PO Box 121, 2700 AC Zoetermeer, The Netherlands. In the next chapter you will find a description of the way in which to use this working book. In conclusion, we wish you all success in applying this Hygiene Code for the Hotel & Catering Industry in your own firm. 7

8 2 Instructions for Use This working book will enable you to highlight any health risks that the preparation of products in your firm might present for your customers. These could arise from the moment you receive the raw materials up to and including when you clean up. For this reason, the Code sets out all the Processes in your firm in a line. The Code distinguishes the following processes: General operating processes Purchasing Storage Waste disposal Cleaning and disinfection Personal hygiene Quality and food safety Equipping working space Specific operating processes Preparation Presenting and serving Party catering Product development This working book deals with the processes listed in the sequence shown above. Because not all operating processes take place in all catering firms, we will explain to you in the staged plan how you should use this working book. Staged Plan Step 1 The first step you take to use this Code is to read the working instructions for the general processes. The instructions for these general processes apply to all hotel & catering businesses, and therefore to yours too. Step 2 Then you read through the working instructions for the specific processes, after which you determine which of these processes apply to your business. You will need more or fewer working instructions, depending on what type of business you operate (e.g., cafeteria, restaurant, ice-cream parlour, etc.). Step 3 The working instructions indicate what minimum requirements you must fulfill. In addition, some advice is given which is not obligatory, but which is intended to simplify working with the Hygiene Code. In this step, determine what measures you have to take in order to fulfill the minimum requirements set out in the general processes and those which apply to specific processes. In addition, you will decide which advice you will follow and what else you have to arrange to do that. Step 4 Take measures to be able to comply with the minimal requirements. First and foremost, you must make sure that the technical status and equipment comply with all the legal requirements. These requirements 8

9 are described in the chapter headed Equipping Working Space. You will probably have to acquire certain materials in order to carry out the working instructions properly, such as a thermometer, registration forms or alcohol cloths for disinfecting work surfaces. In this step, make sure you have everything you need. Step 5 In this step you carry out the process thoroughly in accordance with the description in the working instruction, including the prescribed checks and measurements. Step 6 Step 6 is the systematic recording of process data, such as the delivery dates of foodstuffs, the temperature of the deep-freeze and cool room, the frequency of cleaning and decontamination of tools and equipment, and so on. At the back of the Code you will find forms with which to do this. We advise you to copy the originals of the forms, or to design the forms you need yourself. You can also download the forms free of charge from: Step 7 Finally, it is of the greatest importance that you keep all the information properly. In particular, you are obliged to keep the information for one year. You must keep the information so that you can access it quickly. From time to time you can analyse the information so that you know what the effect of your measures was. Moreover, the Inspector from the Food & Commodities Authority may ask you to produce it if he comes on an inspection. It is also important that you can show with this recording system that you have complied with the law if you had to give account of yourself to a judicial body for example, if someone becomes ill after eating food provided by you. 9

10 The Hygiene Code comprises the following sections: Working Instructions The standards and guidelines for achieving hygienic working methods. In a number of working instructions you will find after the title a reference to one or more articles from the Food Hygiene Regulations. In this case, the working instruction describes those parts which are compulsory by law. You must comply with these instructions at all times. List of Terms This is a list of terms in alphabetical order used in the Hygiene Code, with explanations. Standard Contracts Standard contracts are included at the end of this Code. These are contracts that could be used to conclude agreements with your suppliers, such as the "General Purchasing Conditions for the Catering Trade" [ General Conditions of Purchase, Hotel & Catering ] and the "Standard Purchasing Contract for the Catering Trade" [ Standard Hotel & Catering Purchase Contract ]. You can add your own contracts to these for example, purchase contracts. Forms At the end of this Code you will find samples of the forms you must use to record inspection and measurement data. You can copy these forms or download them free of charge from Of course, you can also create the forms yourself, so that you can adapt them to your business. The Food & Commodities Authority may ask to see these forms! Addresses Addresses of organisations that are concerned with hygiene in the catering trade, among other things. Appendix: Process Control Plan The process control plan gives you an indication for each process of what you have to do to proceed in safety. It shows you at a glance how the risks are controlled. The Food & Commodities Act A number of important texts from the Food & Commodities Act can be found on the Internet site 10

11 3 Working Instructions for General Processes 3.1 Purchasing Bad raw materials can never provide a good end-product. For this reason it is important that you prevent as many risks as possible even at the stage of purchasing raw materials. Choose the right supplier, make good agreements and check the products at reception. When choosing suppliers, price and quality have an important role to play. The quality of products and the way suppliers handle them are especially important for food safety. Asking clearly-formulated questions and, if necessary, visiting various suppliers will make it easier for you to select the right suppliers. Purchasing conditions and purchasing contracts can protect you as the customer against the consequences of supplying products that do not fulfill the requirements. They can refer the supplier to his responsibility and make it possible to hold him liable. You can draw up your own purchasing conditions and contracts or you can use the General Purchasing Conditions for the Catering Trade [General Purchasing Conditions for the Catering Industry] and the Standard Purchasing Contract for the Catering Trade [Standard Purchasing Contract for the Catering Industry] from this Hygiene Code. It is not always necessary for you to provide your suppliers with purchasing conditions and contracts yourself. You do not need to conclude a purchasing contract if the supplier: declares in writing in his delivery terms or in some other way that he subscribes to the requirements of the Hygiene Code (General Purchasing Conditions for the Catering Industry and Standard Purchasing Contract for the Catering Industry). Major suppliers can use these to prevent them from having to make separate agreements with a large number of individual catering entrepreneurs; has been selected by the industrial association of which you are a member. The association in this case has provided the purchasing conditions and concluded the contract on behalf of its members. With smaller local suppliers you will usually have to make clear and unambiguous agreements yourself and include these in a purchasing contract. The next step is to make agreements based on purchasing conditions, an appropriate purchasing contract and on the supplier s product descriptions. Selecting suppliers (Food & Commodities Act, Food Hygiene, Art. 2) 1. If possible, choose a number of potential suppliers from among business relations of whom you have good experience. 2. Send the following to those suppliers: a list of the products you want to buy; a supplier s question list; your own purchasing conditions or, if you don t have them, the General Purchasing Conditions for the Catering Industry, for example. 11

12 Ask the suppliers to fill in the question list, make a tender and, as the case may be, and to send you specifications of their products or raw materials. 3. Go over the question list, check whether the suppliers accept your purchasing conditions and evaluate any specifications. Check here whether the supplier of eggs from chickens, geese, turkeys or guinea-fowl can guarantee that the eggs he supplies are. 4. If you wish, give the supplier an opportunity to make improvements within a set timelimit. Evaluate the adaptation once more free of salmonella bacteria 5. Terminate the selection process if a supplier fails to meet the requirements. 6. a supplier comes up to scratch on all fronts, you can select him. Contractual Agreements This working instruction does not apply if your supplier declares in writing that he subscribes to the requirements of this Hygiene Code. 1. Make clear and unambiguous agreements with your supplier and set them down on paper. You can draw up your purchasing contract yourself or make use of the Standard Purchasing Contract for the Catering Industry from this Hygiene Code. Fill in the contract as fully as possible. 2. Send this contract for signature in duplicate to the supplier, together with the following appendices: your purchasing conditions or, if you don t have them, the General Purchasing Conditions for the Catering Industry, for example as the case may be, the product or raw material specifications provided by the supplier and signed by you. 3. Order the products only after you have received the signed copy. Inspection on reception (Food & Commodities Act, Food Hygiene, Art. 2) 1. On delivery, check the following as often as possible: whether the delivery corresponds with the order (weight, quantity); the shelf-life date; the delivery temperature of products, including with your own transport; the packaging; labelling and quality. The following criteria apply: Temperature Max. Dairy products 7 C* Semi-finished and finished products 7 C* Processed vegetables and fruit, 7 C* Meat 7 C* Chicken, poultry and fish, 7 C*, preferably colder than 4 C Deep-freeze products, -15 C*, preferably colder than 18 C Ice-cream 15 C*, preferably colder than 18 C * Legal requirement Remark: there is no temperature standard for unprocessed vegetables and fruit 12

13 Packaging Packaging and/or casks must not lose their protective function if they are damaged. Perishable products that are directly exposed to the environment must be refused on delivery, because it is not possible to check what they have been in contact with. 2. Send products back if: their quality is not sufficient; the product shows signs of deterioration; the use-by/shelf-life date has expired; the inner packaging is damaged; the packaging of pre-packed products is not sufficiently labelled. Labels must mention at least the following: the designation of the product, a list of ingredients or a category of ingredients, the quantity of an ingredient, the nett quantity, an instruction on how to preserve and use it, shelf-life date/use-by date, details about the manufacturer, packer or seller, the place of origin or source, the alcohol content (where applicable), the production batch, a description of any packaging gas used; the temperature is not in accordance with the legal requirement. You are advised to carry out an entry inspection from time to time with the aid of the Entry Inspection working instruction. 3. Check the total delivery at least once a week by taking random samples from one or two products. Record this in the Weekly Hygiene Form. If you send a delivery back, then use the Return Slip 4. Store the products once you are sure that the delivery corresponds with your order. 5. Decide yourself (or the employee authorised to do so) on whether to accept the products or not. Temperature measurement (Food & Commodities Act, Food Hygiene, Art. 3) 1. For temperature measurements use an electronic thermometer with a sensor that can be thoroughly cleaned and disinfected (not a mercury thermometer!) 2. Check whether the sensor is clean. Disinfect it and rinse it off before you measure the temperature of an unpackaged product. See also the working instruction Washing up by Hand. The sensor may also be disinfected with an alcohol cloth specially for this purpose. 3. Place the sensor between the delivered, refrigerated or frozen raw materials or products. 4. Remove the sensor only when the temperature no longer goes up or down. 5. Note down the temperature reading on the Weekly Hygiene Form. 6. Clean the sensor after use. 7. Test the thermometer regularly, but at least once a year. For example, in boiling water (100 C) or in melting ice (0 C). Game brought in by hunters (Food & Commodities Act, Food Hygiene, Art. 2) 1. Process game brought in by hunters directly after the hunt only in a room intended for this purpose and suitable for butchery. 2. Do not accept any game that has been skinned or from which the head and feet have been removed. 3. When butchering, do not allow the guts to come into contact with the carcass of the animal. 4. butchering, consult the Hygiene Code for the Poultry Industry. 13

14 3.2 Storage After accepting delivered products you will be responsible for them. Store them as quickly as possible in the appropriate place. If internal transport takes too long, then the temperature of the goods will rise considerably, giving rise to loss of quality or even accelerated deterioration. For example, ice-cream that has become too warm and then re-frozen becomes too hard or will contain small ice particles. When storing goods, take account of the order of sequence of storage (First In First Out). Moreover, the shelf-life dates of perishable products should not be exceeded, not even within the processing period. Requirements are imposed on the layout of the storage areas to prevent health hazards, such as the prevention of cross-contamination, for example. When storing things (for example, in deep-freeze, fridge or store-room), temperature and air humidity are important. For example, in fridges the development of micro-organisms is not halted, but carries on more slowly. The method of storage is important too. In this respect think about dating and identifying products, the use of the FIFO system and hygienic working methods. The term hygienic working methods will be taken to mean keeping raw and cooked, clean and dirty products separate, and the temperature-time relationship, among other things: the relationship between the temperature of a product and the length of time it is kept. First In First Out 1. When storing goods, use the principle of FIFO (First In First Out): products that have entered storage first are used first. The application of FIFO is particularly important for chilled perishable products. For this reason, store stocks just delivered behind stocks already in storage. With larger quantities of stocks you can use a system whereby you store things on wheels, so that you don t always have to keep moving existing stocks around. 2. FIFO applies to delivered raw materials, semi-finished products and self-prepared products. 3. Put a clear shelf-life date yourself on prepared perishable products and semi-finished products for storage. 4. With FIFO the shelf-life date on the packaging applies: first use the products with the nearest shelf-life date, even if they were delivered later 5. Make it a habit that whenever you pick up a product, check whether the FIFO system is being properly applied. 6. Check the application of the FIFO system to perishable products at least once a week. You record this check in the Weekly Hygiene Form. Shelf-life and Storage Management 1. The person responsible for storage will prevent the shelf-life dates being exceeded. 2. Check the shelf-life dates on the packaging regularly. 3. Remove products whose shelf-life dates have been exceeded. Moreover, remove chilled perishable raw materials whose shelf-life expires within two days and do not use or sell the product within these two days. 4. Record products that have been removed on the Removed Products Form. Keeping Foodstuffs 1. Always check the shelf-life code and the storage conditions as indicated on the packaging. Remember here that exceeding the use-by date is punishable by law. 2. Keep the products in accordance with the guidelines indicated on the packaging. If this does not apply, use the table below. The table gives advice on how long various categories of perishable products can be kept for; the column head Shelf-Life gives only general guidelines. Always look at the use-by/shelf-life date and storage temperature indicated by the supplier/manufacturer. If foods are kept at a higher temperature, this will shorten their shelf-life. 14

15 3. Keep freshly-delivered raw meat, fish and shellfish for which no use-by/shelf-life date is mentioned for as short a time as possible, so that the growth of micro-organisms and the formation of harmful substances like histamine are prevented. 4. Keep self-prepared products for no more than 48 hours. 5. Keep self-prepared sushi chilled and for no longer than the day of preparation. If they are to be kept for longer, it is advisable to lower the ph value. See working instruction on Preparing Cold Dishes 6. Check as often as possible the use-by/ shelf-life dates and the internal maximum storage time of prepared products. Remove products whose maximum storage time has been exceeded and record this in the Weekly Hygiene Form. 7. Do not keep products in tin cans that have been opened, because of contamination by metals. Empty the contents of the tin into a storage container that can be cleaned properly and sealed. 15

16 Table: Recommended shelf-life Storage Packaging: Temp. ( C) Shelf-life Meat products fresh meat Fridge Pre-packed or 7 3 to 4 days products vacuum meat preserves Store Tin/jar Max. 1 year Meat fresh beef/pork Fridge Packed 7 2 days Fresh chicken & Fridge Packed 7, preferably 4 2 days poultry deep-frozen pork Freezer Packed -18 Approx. 3 months deep-frozen Freezer Packed -18 Approx. 6 beef deep-frozen veal Fish fresh fish (incl. fish fillets) months Freezer Packed -18 Approx. 6 months Fridge In grease-proof paper or on ice 7, preferably 4 2 days deep-frozen fish Freezer months tinned fish (incl. salmon, tuna, sardines, mackerel) Store In tins Max. 1 year processed fish (incl. pickled herring, jellied eels) Fridge In glass jar or vacuum-packed processed fish, not in vinegar Fridge Opened packaging pickled herring Fridge Opened packaging Potato products fresh pre-fried potato chips deep-frozen prefried potato chips Vegetables and fruit fresh veg. and fruit, processed or self-prepared Fresh veg. & fruit Deep-frozen veg. and fruit Cooking commodities fresh cooking commodities frozen cooking commodities 7 Up to shelf-life date days 7 5 days Fridge Packed 7 2 days Freezer Packed months Fridge Pre- packed 7 Up to use-by date Fridge Opened days packaging Freezer Packed months Fridge Packed 7 1 to 2 days Freezer Packed months 16

17 Storage Packaging: Temp. ( C) Shelf-life Milk & milk products pasteurised Fridge Packed 7 2 days cheese (hard) Fridge Packed 7 1 week sliced cheese (soft) Fridge Packed 7, preferably 4 2 days sliced Eggs Fresh eggs Fridge Packed 7 Shelf-life date Internal transport (Food & Commodities Act, Food Hygiene, Art. 3) 1. Store chilled and deep-frozen foods as quickly as possible in any case, not more than 15 minutes after delivery. 2. During internal transport, keep different types of products separate. For example, do not transport salad together with deep-frozen products or cleaning agents with bread. 3. Do not let raw animal products drip on to semi-finished or end products store raw materials at the bottom and move the goods when completely covered. 4. Remove perishable products that have been moved about for some time in an uncooled environment and which have reached a temperature that is significantly higher than 7 C. If the temperature has been exceeded only slightly, then you must put the products immediately back in the fridge to cool it back down again. 5. Put deep-freeze products that have spent too long in uncooled surroundings, but which are still frozen, immediately back in the freezer to chill them down again. 6. Throw deep-freeze products away that have spent too long in uncooled conditions, and have defrosted, or use them as chilled working stock, provided the temperature is lower than 7 C 7. Remove products that have become contaminated with a hazardous substance 8. Remove prepared [cooked] products that have had direct contact with a raw product. Refrigerated storage (Food & Commodities Act, Food Hygiene, Art. 3) 1. Keep perishable products at a temperature lower than 7 C or at a lower temperature if the supplier so instructs. 2. Place raw materials and products in a refrigerated room off the floor and away from the walls. 3. Store raw materials, semi-finished and end products separately, so as to prevent cross-contamination. In a small refrigerator, place uncooked raw materials below and end products above. Cover end products completely. 4. Only place products warmer than 7 C in a fridge if it is suitable for cooling foods down. The temperature of the product must never be above the ambient temperature or room temperature when it is put in the fridge. 5. In all cases, follow the working instructions of First In First Out and Shelf-Life and Storage Management. 6. Check the temperature of the fridge every day by means of the display, so that if there is a defect you can take action immediately. Measure and record the temperature in the fridge every week; for this you can use the Weekly Hygiene Form. In any case, measure the product temperature if the air temperature in the cold store is higher than 7 C. 7. Defrost the fridge according to the manufacturer s instructions. 8. Remove products whose shelf-life has expired. 9. Remove products that have been kept in uncooled or poorly cooled conditions and whose temperature is significantly higher than 7 C. You can put products whose temperature has been slightly exceeded in a properly working cold store in order to cool them down again. 10. Remove products if you think they might have been contaminated. 17

18 Deep-freeze storage (Food & Commodities Act, Food Hygiene, Art. 3) 1. Keep deep-frozen products at a temperature of -18 C or lower. 2. Put raw materials and products in a cold store away from the floor and the walls. This requirement does not apply if storing them in a freezer. 3. Prevent frost-burn by keeping products sealed and airtight. 4. Only put products in a cold store or freezer that are warmer than -18 C if they are suitable for freezing. 5. In all cases, follow the work instructions First In First Out and Shelf-Life and Storage Management. 6. Check the temperature of the cold store or freezer every day by means of the display, so that if there is a defect you can take action immediately. Measure and record the temperature in the cold store every week; for this you can use the Weekly Hygiene Form. If the air temperature in the deep-freeze is warmer than -18 C, measure it again between the products. Remove products with a temperature higher than -12 C. As the case may be, let them thaw out and use them as working stock. Adjust the temperature setting. You can put products with a temperature between 12 C and 18 C in a properly working freezer to cool them back down again. 7. Defrost the humidifier according to the manufacturer s instructions. 8. Remove products whose shelf-life has expired. 9. Also remove products if you think they might have been contaminated. Dry groceries (Food & Commodities Act, Food Hygiene, Art. 7) 1. Store dry groceries in a well-ventilated, dry room at room temperature (max. 25 C). Protect the products against frost and extreme heat. 2. Keep products off the floor, so that the floor can be thoroughly cleaned. 3. In all cases, follow the work instructions First In First Out and Shelf-Life and Storage Management. 4. Do not store hazardous substances (cleaning agents, disinfectants and so on) together with dry groceries. Remove dry groceries if you see that they have come into direct contact with a hazardous substance. Correct the storage method so as to prevent a repetition. 5. Remove products whose shelf-life has expired. Hazardous substances (Food & Commodities Act, Food Hygiene, Art. 7) 1. Store hazardous substances (pesticides, cleaning agents and disinfectants) in a separate locked room or cupboard, unless the supplier prescribes special conditions. Use this room or cupboard only for this purpose. 2. Keep the substances in their original containers, with the following information on them: name of product, function of product, warning about toxicity during use and measures to be taken if product is used incorrectly. 3.. Give these substances only to staff who have been properly instructed in their use. 4. Ensure that the substances are used correctly. 5. Remove containers from the store that are insufficiently coded. 18

19 3.3 Disposing of waste Waste is a feeding-ground and hiding-place for moulds and bacteria (micro-organisms) and vermin. So get rid of everything you ve used as fast as possible. Waste must be handled in such a way that the risk of cross-contamination (contact between waste and end product) is prevented. The routing of rubbish and its timing are therefore important. Separating waste items for environmental purposes can help with preventing problems arising from disposing of waste. Disposing o f waste (Food & Commodities Act, Food Hygiene, Art. 28 and 29) 1. Remove waste as fast as possible from the food preparation area. 2. Ensure that the facilities for storing waste are in working order. Make sure that: vermin cannot get into the waste; containers can be closed properly and are leak-proof, and that they can be cleaned thoroughly; contamination of foods and drinking water by waste is prevented; the containers are placed either outside the building or in a well-ventilated, separate room with a smooth tiled floor and, if possible, in a cool place. 3. Give instructions that the waste bins and containers should always be cleaned after being emptied 4. Contact the local council or the waste-collection firm if the amount of waste becomes too large Used frying fat You can offer used frying fat as waste to the local council or a recognised frying-oil collection firm. The frying fat of recognised frying-fat collectors can be re-used no longer as animal fodder but for making soap, for example. To do this, a number of conditions must be fulfilled. If you do not have the frying fat taken away by the local council but by a collection firm instead, you are advised to use only special (marked) fats, which are provided by the firms that collect frying fats. The used frying fat must be stored in such a way that it cannot be contaminated by waste products such as mineral oil, cleaning substances and other chemicals or food leftovers. Unauthorised persons must be prevented from dumping stuff into the container, which would make the fat unsuitable as a raw material. So put the container in a room to which only authorised personnel will have access. Frying fat that has become contaminated in any way with substances that make it unsuitable as a raw material must not be offered to a recognised frying-fat collector, but must be taken away as a waste product by the local council, for example. 1. Treat frying fats as a raw material. 2. Make sure that used frying fats do not contain any foodstuffs or other foreign matter (mineral oil, cleaning substances or other chemical substances, cutlery, packing/containers, etc.) that would make the frying fats unsuitable for Processing. 3. Prevent vermin being drawn to the fat or that it seriously deteriorates by being stored too long. 4. Use only special containers for storing the fat provided for you by a recognised collection firm or by the local council. 5. Make sure that unauthorised persons do not have access to the containers and only hand over the filled container to a recognised collection firm or the local council 6. Never use the containers for (temporary) storage of any substance other than used frying fat. 7. Never put hot fat, leftovers or fats with water in the containers! 19

20 3.4 Cleaning and Disinfection Moulds and bacteria (micro-organisms) can feed in dirty spaces, on dirty equipment, crockery and so on. For this reason regular cleaning and disinfection is essential. All the materials used must be so clean that micro-organisms never have anything to feed on any more. Cleaning means the removal of visible dirt by a cleaning agent. Disinfecting means the chemical removal and/or killing of bacteria and spores. If knowledge about this is lacking in your establishment, a supplier of cleaning materials could be helpful to you here. In a hygiene plan you record all cleaning and disinfection activities. Vermin too can bring hazards to health. Getting rid of them is therefore of the utmost importance. Drawing up a cleaning plan (Food & Commodities Act, Food Hygiene, Art. 6) 1. Indicate in the cleaning plan what cleaning and disinfection work you carry out. Indicate here: the object that is cleaned or disinfected; how the object is cleaned (cleaning, disinfection, rinsing, drying); how often the object is cleaned (after use, daily, weekly, as required); who is responsible for doing it. 2. Adapt the plan to radical changes. 3. You can also use a cleaning plan drawn up by a supplier of cleaning and disinfection materials. It is advisable to use cleaning materials (cleaning cloths, buckets and brushes) in three different colours. Colour 1: food contact places, such as equipment and work surfaces Colour 2: dirty surfaces in the kitchen, such as floors and waste bines Colour 3: Toilet facilities. Washing up by machine (Food & Commodities Act, Food Hygiene, Art. 25) 1. Follow closely the instructions of the machine s manufacturer and the detergent supplier. 2. Keep clean and dirty crockery and cutlery separate from each other. 3. Do not allow clean crockery to become fouled by condensation in the dishwashing room. 4. Every time the machine is used, check that it has washed things properly and that they are visibly clean. If not, wash them again and check once more. 5. Once every three months, check the washing temperature with the aid of the dishwasher s specifications. 6. The dishwasher must have a rinsing programme. Check the rinsing temperature once every three months with the aid of the dishwasher s specifications. 7. Check machines with an automatic dosing system once every three months whether a container unit provides detergent for the number of washing sessions indicated by the manufacturer, with a margin of 5%. 8. If necessary, adapt the way the machine functions so that it does so at the right temperature and with the right dosage of detergent Washing up by hand (Food & Commodities Act, Food Hygiene, Art. 25) Tools, equipment and surfaces that come into constant contact with raw materials and end product are both cleaned and disinfected (cream machines and ice-cream mixers, meat and vegetable-slicing machines, mincers, mixers, dough-kneaders, sieves, piping bags with nozzles, cutting-boards, pots, pans, and so on). Cleaning and disinfection is done in three stages: The fysic cleaning: the removal of visable dirt The chemaical cleaning: the treatment with a detergent and rinsing with hot water The microbiological cleaning (desinfect): the killing of bacteria. 20

21 1 Clean and disinfect equipment that is in continual use in accordance with the cleaning plan. 2. Clean equipment immediately after use. 3. Disinfect equipment just before use. 4. Disinfect work surfaces, cutting boards and other materials that come into direct contact with food immediately after cleaning as well. 5. Clean cleaning materials such as wipers and brushes immediately after use, and disinfect the materials used for cleaning food contact places as wel 6. When cleaning and disinfecting, follow closely the supplier s instructions 7. Disinfecting equipment: everything that has been in contact with raw materials or end-products; use the disinfection materials specifically intended for this; rinse thoroughly (hot or cold). Be careful about electricity! 8. Pay extra attention to the use of milk products in equipment: rinse out remains with lukewarm water (not hot or boiling water); clean with soda; rinse with hot water; disinfect before use; rinse with water once more. 9. Keep your assortment of cleaning and disinfection agents limited. This makes cleaning and disinfection simpler and prevents mistakes. 10. Handle machines according to the manufacturer s instructions. Try to find out from your equipment suppliers whether the cleaning and disinfection agents you are using are correct 11. Check after each cleaning whether the material is visibly clean. If not, clean once more and check once more before you carry out disinfection. Cleaning refreshmen t bars 1. Check the grills of coolers, air conditioning units, fans, condensers and humidifiers every day. Clean them at least once a month, and more often if necessary. 2. Check bottle holders daily and clean them if necessary, and at least once a week. 3. Clean the taps of pre-mix and post-mix equipment every day with hot water. Clean and disinfect the pipes regularly in accordance with the manufacturer s or supplier s instructions. 4. Clean and de-grease the glasswork after use with a cleaning agent specially for beer glasses. 5. Clean and disinfect the glass brush every day after closing. 6. Clean the outlet of the beer tap, the column, the drip-tray, the sink, the rinsing brushes and the skimmers after closing-time with hot water and universal cleaning agent (without chlorine) and dry them. Chlorine may only be used in the waste pipe, but it must be rinsed away with water. 7. Keep the barrel-room clean and cool. Start barrel/cellar beer on the basis of "First In First Out". 8. Tap beer no more than three days from one barrel. If turnover is slow, change over to smaller barrels. If this three-day period is not viable, cooled storage at 5 C max. is desirable. 9. After disconnecting an empty barrel and with a high turnover rate of barrels do the following once a day, max.: take off tap-head and rinse clean with water; connect the rinsing head coupled to the water tap to the bung and clean the pipes by opening the water tap and bung tap; close the bung tap and water tap and fit the tap head to the new barrel and keep it closed; before drawing beer, open the tap head and draw off the water. 10. Have each beer pipe cleaned at least once every four weeks by a certified or recognised firm, or by a procedure approved by the brewery, and record the 21

22 cleaning. The tap head must be cleaned every week with warm soda water. After not being used for a long time (longer than a week), the pipes must be rinsed through with water, the barrel connection cleaned and the tap head fitted back on the barrel in the closed position. 11. Pipes that are not going to be used for more than four weeks must be cleaned after use and blown dry with CO 2 and cleaned once more before use, in accordance with point Instructions regarding a Cellar beer installation: keep the place where the tanks are deployed in the cold store clean in accordance with the working instruction entitled Cleaning Rooms ; do not permit other foods to be stored in the cold store for the cellar beer; the hygienic connection of cellar beer must be carried out according to the brewery s manual; check the temperature (preferably lower than 5 C) of the cold store regularly; use the Weekly Hygiene Form for this. If the temperature was lower than 4 C or higher than 7 C, then action must be taken; if the cellar beer installation is not in a cold store, check and record the temperature of the water cistern regularly; the temperature must be 2 4 C, depending on the system; if the cleaning of the cellar beer installation is done by the entrepreneur himself, it should be done in accordance with the brewery s manual. 22

23 Cleaning rooms (Food & Commodities Act, Food Hygiene, Art. 25) 1. Clean rooms systematically in accordance with the Cleaning Plan you have drawn up. 2. Do not use cleaning materials that are used in the toilets, showers and changing rooms for restaurant rooms and food-preparation areas. 3. Clean as follows: clean floors and walls every day; clean work-tables, kitchen aids, taps, door-knobs and sinks every day and disinfect them too; clean store-rooms every two weeks; empty and clean waste-bins after work is over for the day; clean and disinfect toilets, showers, taps and (door-)knobs; After each cleaning, check whether the surfaces are visibly clean. If not, clean again and check once more. 4. When cleaning, carefully follow the instructions of the supplier of the cleaning materials 5. Keep your assortment of cleaning and disinfection agents limited. This makes cleaning and disinfection simpler and prevents mistakes. 6. Treat floors, walls and ceilings in accordance with the instructions of the supplier of the cleaning materials. 7. Consider checking the hygienic condition of the cleaned surfaces a few times a year in accordance with the Hygiene Inspection Work Instruction. Combatting vermin (Food & Commodities Act, Food Hygiene, Art. 29) All living beings, such as insects, birds and mice, can be a source of microbiological infection. Because they are highly mobile, it is easy for them to spread infections. Keeping vermin out is of primary importance in the interests of food safety. They can be kept out through architectural provisions and a good layout (insect screens, properly sealed cable tunnels, smooth walls, keeping materials off the floor, and so on). 1. Limit access to rooms containing products, raw materials or semi-finished products to authorised persons. 2. Make sure that working areas are orderly, clean and well-lit. 3. Keep food storage areas free of work material and equipment that are not often used. 4. Remove waste frequently from the workplace and ensure that your waste storage does not attract vermin. 5. Limit the use of toxic substances to a minimum. 6. Set up a continual vermin-elimination programme only when really necessary. You can carry out vermin elimination yourself. If you wish, you can also source this operation out to the local council or to a specialist vermin-elimination firm. 7. Make sure that the person ultimately responsible sees to it that it is absolutely impossible for the pesticides used to come into contact with food. Place pesticides in public areas in such a way that they are inaccessible to children and small household pets. 8. Inspect the working areas regularly and take action immediately if the presence of vermin is discovered 23