SRSS Storage of Chilled Food Procedure

Transcription

1 SRSS Storage of Chilled Food Procedure 1. DOCUMENT CONTROL Management System Element Title SRSS SMS PROCEDURE Storage of Chilled Food SMS_FS_PR_049_ Storage of Chilled Food_V1 Version # & Revision date V1 10/08/15 Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG Revision date Version Section number number Description of change Revised by 10/08/15 V1 All New document QHSE Manager 10/08/16 V2 All Review 3. OBJECTIVES This procedure contains information regarding the hazards and control associated with the storage of chilled foods. The HACCP system identifies things that could go wrong at each stage in the food chain, from supplier to service; the practices and procedures that must be put in place to prevent the hazards occurring and the most important practices and procedures to prevent food poisoning and contamination through the storage of chilled food. 4. RESPONSIBILITIES Sodexo s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations. Effective Date 01/09/15 Page 1 of 6

2 The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards. The Quality Manager is responsible for ensuring that the requirements of this procedure are implemented. The Operations Managers are responsible for ensuring that all chilled foods are stored in accordance with specified site requirements. Job site personnel are responsible for ensuring all chilled foods are stored in accordance with site procedures/instructions requirements. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 Procedure Chilled food must be stored in a refrigerator immediately after it has been delivered Raw and cooked foods must be separated. Wherever possible, different refrigerators should be provided for cooked meats, cooked fish, raw meat, raw fish and dairy produce to reduce the risk of contamination. Where this is not possible, raw food, including fresh eggs must be stored below cooked and ready to eat food Raw fruit and vegetables should be stored separately from ready to eat goods. Outer cardboard or wooden boxes must not be used to store food in refrigerators. The only exception is the storage of milk pergals which, for practical reasons, must be left in the cardboard box Every item of food stored in a refrigerator must be fully covered. Foods that have been decanted from their original packaging must be labelled with the:- name of the product date opened Effective Date 01/09/15 Page 2 of 6

3 use by date (ensure that the manufacturer s recommendations are followed) or P+2 batch code (if required) allergen information employees initials Unopened tinned tuna should be stored in the refrigerator at least 24 hours prior to use. Refrigerator Temperature Checks Food must be stored as follows: Chilled food: 5 C or colder All fresh, defrosting or defrosted tuna fish must be stored in the refrigerator below 3 C Overstocking refrigerators leads to poor chilled air circulation, resulting in higher temperatures and increased risk of spoilage and cross contamination. The temperature of all refrigerators must be checked twice daily using a thermometer. The temperature of the refrigerators should be recorded on the SMS_FS_GU_016a Temperature Record Refrigerator/Freezer Sheet_V1. High refrigerator temperatures must be reported to the manager/supervisor/head chef who must follow the corrective actions outlined below: Discard substandard, contaminated, damaged or out of date foods When unsatisfactory refrigerator temperatures are identified remedial action must be taken as soon as possible. The type of action will depend on the extent and timing of the problem Problem Time of Day Action Temperature of monitoring sample in refrigerator is above 5 C. First thing in the morning before deliveries/regular door opening. 1) Take a core temperature of the food using a sanitised probe thermometer. Keep a record of this temperature. 2) If the refrigerator is below 8 C but above 5 C, remove all high risk food to another refrigerator. 3) If it is not possible to move food keep refrigerator door/lid closed and re-test the unit every 2 hours and maintain records of all checks. 4) If the probe check reveals the food items Effective Date 01/09/15 Page 3 of 6

4 Foods that have been decanted from their original packaging (including frozen food and vacuum packed food) must be labelled with the use by or best before date on the original packaging. Glass containers, bowls, bottles, etc, should never be used to store food because of the risk of breakages. Remember that overstocking refrigerators leads to poor chilled air circulation, resulting in higher temperatures and increased risk of spoilage and cross contamination. Refrigerator and Freezer Temperature Monitoring In order to ensure food safety, it is essential to check the temperature of all refrigerators and freezers twice daily basis. Written records of these temperatures must be made and retained for three months. Cleaning chemicals shall not be stored in food storage areas. Hot food shall not be placed in a refrigerator. All food placed in a refrigerator shall be covered/wrapped and clearly labelled with date and description, ensuring that all date markings remain visible. All foods stored in the refrigerator shall be stored between 1C and 5C. Perishable food placed in a refrigerator shall be stored to ensure oldest item is used first. Refrigerator shall be defrosted and cleaned as detailed within the cleaning schedule. Ensure that refrigerator doors are opened for the minimum possible time. Ensure that raw and cooked foods are stored separately with raw foods stored on the bottom shelves. Ensure that suitable wrappings are used in food covering i.e. not greaseproof paper. No open cans of food of any description shall be stored in refrigerator. Check daily all refrigerator door seals to ensure that they are damage and corrosion free. Effective Date 01/09/15 Page 4 of 6

5 Each refrigerator shall be labelled with it s intended use with interior shelves clearly labelled i.e. raw, cooked, dairy products etc Cooked food removed from refrigeration shall be used within 1½ hours. 6. COMPETENCES AND TRAINING What you need to do? The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. 7. RECORD KEEPING What information should be kept? SMS_FS_GU_016a_Temperature Record Refrigerator/Freezer Record_V1. SMS_FS_GU_043a_Temperature probe use and calibration_v1 - SMS_FS_GU_043b_Failed Monthly Informal Calibration Report_V1 8. FURTHER GUIDANCE SMS_QAL_PR_006_Non-Conformance Procedure_V1 SMS_QAL_PR_007_Corrective and Preventive Action Procedure_V1 SMS_QAL_PR_008_Job Description Procedure_V1 SMS_QAL_PR_010_Customer Complaint/Feedback Procedure_V1 SMS_QAL_PR_022_Receipt & Storage of Supplies Offshore Procedure_V1 SMS_QAL_PR_024_Stock Control Procedure_V1 SMS_QAL_PR_025_Control of Customer Supplier Equipment_V1 SMS_QAL_PR_026_Product Identification and Traceability Procedure_V1 SMS_QAL_PR_015_Contract Review Procedure_V1 SMS_QAL_PR_017_Control of Contracts Procedure_V1 SMS_FS_PR_Food Planning Procedure_V1 SMS_HS_PR_004_Use of Equipment Procedure_V1 Effective Date 01/09/15 Page 5 of 6

6 SMS_FS_PR_005_Inspection, Testing and Release of Finished Product Procedure SMS_FS_PR_006_Handling, Packaging, Storage, Preservation & Delivery Procedure_V1 Effective Date 01/09/15 Page 6 of 6