How to create a food safety risk assessment with the Online tool from NCASS

Transcription

1 How to create a food safety risk assessment with the Online tool from NCASS

2 Step 1 Go to Trading Units & Unit Documents

3 Step 2 Click add a trading unit

4 Step 3 Add your trading unit details and click next

5 Step 4 Add your food types and click next

6 Step 5 Add all the equipment in your unit and click next

7 Step 6 Choose the option that suits you

8 Step 7 Click create to start risk assessment. You can choose from food safety, health and safety, and fire safety

9 Step 8 Agree to the terms and conditions and start the Risk Assesment

10 Step 8 Agree to the terms and conditions and start the Risk Assesment Step 10 Read the instructions then click to proceed

11 Step 11 From here on just follow the instructions and answer the questions Don t worry if you miss a step out, you can add in another process at any time and adjust the order

12 Depending on your processes, you might find sub-questions to answer like this one. Just select your answers and click the button to save

13 2. Simply click on the equipment you use and it will be added to your unit when you press save 1. If you haven t already listed the equipment needed to carry out any process, the step cart will turn red and you will be prompted to add the equipment

14 2. And you ll be prompted to add the next step in your process 1. The step chart will then turn blue

15 Each time you add a process from the drop-down list it will be added to your step chart

16 As you add more processes the step chart will build up

17 Don t worry if you get them in the wrong order! You can drag and drop processes to the correct place in the list

18 2. And then click proceed 1. Once you re happy that everything is as it should be, click the finish button

19 1. You ll then see your new risk assessment. It might be a long document so make sure you scroll down the page to see it all 2. If it s not quite right, click edit to go back and change it on the last screen you were working on 3. Or if you want to change something in once particular section before you finalise your risk assessment you can add/ edit any of the processes

20 2. Or you can add/delete lines or columns. As you hover over the tools an explanation of what they do will appear 1. When you edit at this stage you will see a new tool bar open where you can change text in the normal way by typing, editing etc

21 Once you have reviewed your risk assessment and are happy with it, click the finish button and it will be created. You can change it later if you want or need to.

22 Lastly you have the option to go back to the units and documents page or to download your PDF ready for printing. The risk assessment will automatically be uploaded to your documents page in your control panel

23 FOOD SAFETY RISK ASSESSMENT FOR Alan Fox Membership Number 6701 Responsible Person - Alan Fox This includes a prep kitchen Food Types Equipment Creation / Next Renewal Date Balti, Jerk, Lasagna, Mexican Cuisine, Middle Eastern Cuisine Baked Potato Oven, Contact Grill, Freezer, Generator, Griddle, Pizza Oven (electric or gas) Creation: 06/Jun/2017 Next Renewal Date: 07/Jan/2021 This Hazard Analysis is based on HACCP principles in order to comply with The Food Safety and Hygiene (England) Regulations 2013 and similar regulations in Wales and Scotland. All hazards have been defined as either Control Points (CP's) or Critical Control Points (CCP's). The hazards shown as CCP's require particular attention and monitoring as they represent the biggest risk to public health & safety. Print out your document and insert it in Section 1 of your Due Diligence Folder! The Analysis has two parts: The process flow diagram An analysis for each of the hazard highlighted by the process flow diagram from the point of purchase through to handing to a customer Any questions related to this assessment should be addressed to the owner in the first instance This should be inserted in Section 1 of your Due Diligence Folder