PSO 5000 - Inside Time

PSO 5000 Page 151.22 It is essential that only chilled, products are used in the sandwich manufacture process. Allnecessary steps for continued food safety, as identified in this PSO must be taken. Smallbatch process is the preferred method of manufacture. In addition:Extreme care is necessary with regard to storage of all food packaging. Incorrectstorage could lead to contamination of the food product;On completion of the manufacturing process and prior to issue, all items must bereturned to refrigerated storage (0 C to +5 C) with the minimum delay;Upon removal from refrigerated storage, the food items must be served with theminimum delay. Where the products are to be transported to a serving point, theuse of refrigerated or insulated boxes are recommended;The product should be consumed within 4 hours of issue. If consumption has nottaken place, it can be assumed that the product is not required and can be removed.Dog Searches in Food Areas1.23 In the event that a food area has been searched by dogs or contaminated following asearch, the following actions must take place:Open food which may have been contaminated must be removed and discarded.All food production surfaces and equipment that have been contaminated by thesearch dog must be thoroughly cleaned and sanitised.Any food room that has been searched must be thoroughly cleaned.How to Maintain HACCP1.24 Targets and critical limits for each CP must be firmly established by the Catering Managerand reflect current legislation e.g. for fridge temperatures or handling practices. The targetset will define the control required. All CPs must be monitored routinely dependent on riskand to ensure the targets are being met. When monitoring shows a variation from thetarget level corrective action must be taken.1.25 If there is a major change with regard to ingredients used or style of operation, the processmust be reviewed to see whether the change introduces new hazards which might requirerevised or new controls.1.26 Catering Managers must ensure that monitoring is routinely tested to ensure continuedaccuracy. Thermometers, for example, will be routinely validated or tested against acalibrated reference thermometer (boiling water = 100 C, melting ice = 0 C). The outcomeof such tests should be recorded.1.27 It is essential to ensure staff education or instruction includes information on the food safetymanagement system in place and the role of any individual in the system particularlyhis/her role in monitoring and/or controlling any critical control points.Risk Assessment1.28 Risk assessments should take account that:food in establishment kitchens is produced mainly on the day of consumption; andthat the majority is cooked just prior to the actual meal service;Issue No. 294 issue date 09/04/08