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8 Chapter 3 How to implement a Food Safety Plan? Step: Receiving Raw materials or ingredients must be checked against the specifications on deliveries. Depending upon the degree of risk they present, some food or raw ingredients will need to be checked more frequently. Hazards Control Limits Damaged packaging and contamination with foreign matter (including food poisoning bacteria) Presence and growth of food poisoning bacteria during delivery Packaging is intact and has no visible foreign matter Delivery vehicles are clean and hygienic and are not used for the transport of chemicals No sign of deterioration of raw materials (e.g. appearance and odour, etc.) Not exceeding the durability of raw materials Temperature of raw materials on arrival: 4°C or below (chilled foods) / entirely frozen (frozen foods) Store chilled / frozen foods at 4°C/–18°C or below immediately after receiving (e.g. within ten minutes) Monitoring Procedures What How When Who Integrity of packaging and signs of contamination Hygienic condition of vehicles and evidence of the vehicle being used to transport chemicals General conditions of raw materials Durability of raw materials Temperature of raw materials Procedures for receiving and storing food Visual checking Receiving raw materials Visual checking Check the appearance of raw materials (ie. colour, smell, texture, etc.) Check the labels Use thermometer and check the appearance of food Receiving raw materials Receiving raw materials Receiving raw materials Receiving raw materials Visual checking Receiving raw materials Receiver Receiver Receiver Receiver Receiver Store keeper Corrective Actions Records Reject raw materials and inform suppliers Reject raw materials and inform suppliers Reject raw materials and inform suppliers Reject raw materials and inform suppliers Reject raw materials and inform suppliers • Review the procedures for receiving food to ensure that food should be stored within specified time • Discard chilled/frozen foods if placing at ambient temperature for too long (e.g. chilled foods have been placed at ambient temperature for more than four hours) Records of incoming food and supplies (Appendices 8,9 and 10)
9 Chapter 3 How to implement a Food Safety Plan? Step: Dry storage Dry storage includes the storage of some kinds of fruits and vegetables, dried foods (e.g. cereals and seasonings) and canned or bottled foods. Hazards Control Limits Cross-contamination Growth of food poisoning bacteria Group and store food according to their properties and store food in appropriate containers Packaging is intact and has no visible foreign matter Keep storage area dry and clean Storage area is not infested with pests Use first-in-first-out (FIFO) rotation (Use date codes or marks to show the time sequence of food storage) Monitoring Procedures What How When Who Storage conditions General condition of food Hygienic condition of storage area Cleaning records Visual checking Storing / taking food ingredients Visual checking Visual checking Storing / taking food ingredients Before off-duty Store keeper Store keeper Assistant manager Signs of pests Visual checking Weekly Assistant manager Date codes / marks (e.g. durability / receiving date) Check records Before off-duty Assistant manager Check date codes / marks Daily Store keeper Corrective Actions Records • Store food in appropriate containers and reorganise layout to separate different food types • Discard contaminated food • Re-wrap the food • Discard contaminated food Clean the storage area immediately Remind staff to clean storage area according to the schedule Use proper methods (e.g. rodent traps) to capture and kill pests where there are signs of pests or employ a pest control company Discard food if its durability is passed or it has no date codes / marks Cleaning records (Appendix 13) Pest control monitoring and inspection records (Appendices 14 and 15) Stock records
Page 2 and 3: Contents Chapter 1 Introduction 1 C
Page 4 and 5: Chapter 2 What is a Food Safety Pla
Page 6 and 7: Chapter 3 How to implement a Food S
Page 8 and 9: Chapter 3 How to implement a Food S
Page 12 and 13: 10 Chapter 3 How to implement a Foo
Page 18 and 19: Chapter 4 Basic requirements for a
Page 26 and 27: Appendix 1 Main factors contributin
Page 28 and 29: Appendix 2 Examples of hazards A ha
Page 30 and 31: 28 Food Safety Plan Worksheet Stage
Page 32 and 33: 30 Unqualified Suppliers Record For
Page 34 and 35: 32 Record Form for Receiving Frozen
Page 36 and 37: 34 Record Form for Receiving Dry Pr
Page 38 and 39: Appendix 12 Corrective Action Recor
Page 40 and 41: Appendix 14 Pest Control Inspection
Page 42 and 43: Appendix 16 Staff Training Record F
Page 44 and 45: Appendix 18 Food Safety Plan Manage
Page 46 and 47: Appendix 18 IV. Waste Disposal Stan
Page 48 and 49: Appendix 18 Stage Control limits Ye
Page 50: This document can be downloaded fro

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