-sekelumit ilmu terengguk semasa di charoen pokphand group-
I. Introduction
The consumption of contaminated foods causes many cases of foodborne illness each
year. Most foodborne illness is caused by foods handled, prepared or stored improperly
by food handlers in the food industry (Appendix 1). In order to control food safety
problems and prevent food poisoning, all food businesses including food service
organizations should prepare their own Food Safety Plan (FSP) based on the principles
of Hazard Analysis and Critical Control Points (HACCP) system.
Basically, HACCP system is just the systematic application of good practice to the
prevention of food safety problems and hence production of safe food. Prevention has
two key elements: (1) anticipation of the problems and (2) design of the right preventive
solutions. Prevention is active, not passive, in its approach.
HACCP system has been adopted worldwide by many food manufacturing companies;
however, a “classic” HACCP system is generally not considered feasible in the food
service organizations due to multiplicity of food products, lack of standardised methods,
lack of systematic production planning as well as lack of expertise to develop the
HACCP system. This document contains a simplified model based on the principles of
HACCP in order to assist managers of food service organizations to implement a
HACCP-based food safety plan.
2
II. What is a Food Safety Plan?
A FSP is a plan designed to identify and control hazards in order to establish and
maintain food safety. The hazards may relate to the purchase, storage, preparation,
packaging, transport or sale of food.
The following section outlines the stages involved in developing a FSP. It lists the
catering steps as well as the potential hazards typical in most food service organizations,
outlines the controls which apply generally to most catering operations and advises on
when and how these should be applied. It also gives advice on the identification and
monitoring of other control points.
III. How to develop your Food Safety Plan?
The following section explains to you step by step how to develop your own FSP. It
provides you with a set of sheets that enable you to develop, document and monitor your
FSP.
(Figures are deleted, for more information, contact me mahmudzone@gmail.com)
IV Other basic requirements for a Food Safety Plan
A FSP should also include some basic activities which address hazard control more
broadly. Listed below are the examples of these components.
A. Cleaning and sanitation
Effective cleaning and sanitising remove food residues and dirt and hence minimize the
risk of food contamination and food poisoning. A cleaning programme should be
developed to ensure that cleaning is conducted in a systematic and regular manner. A
well-planned cleaning programme should include the following:
(a) areas and equipment to be cleaned
(b) frequency of cleaning required for each item
(c) the specific standard procedure
(d) equipment and methods to be used
(e) chemicals or systems to be used
(f) the staff responsible for each task
B. Personal hygiene
Good personal hygiene is essential to ensure food safety. Disease-causing bacteria may be
present on the skin and in the nose of healthy people. All food handlers must therefore
maintain a high standard of personal hygiene and cleanliness in order to avoid transferring
food poisoning bacteria to foods.
The following points need to be considered by all food
handlers.
• Uniforms, aprons (or clothes) should be clean at the beginning of a work shift
• Wear a hair restraint (hat or hairnet)
• Keep fingernails short and clean
• Avoid touching nose, mouth, hair and skin during food preparation
• Do not smoke in food premises
• Do not cough or sneeze directly onto food. Wash hands after coughing or sneezing
• Avoid using handkerchiefs, use disposable tissues
• Wash your hands after blowing your nose
• Avoid wearing jewellery while handling and preparing food
• Avoid using strong perfumes/after shaves
• Do not wear uniforms / aprons outside the food preparation area
• Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof
wound strip
• Wear disposable gloves if there is a wound on the hand. Change both gloves and wound
strip regularly
• Food handlers to be free from any illnesses such as gastro or the flu
• Cease work and report to the manager while ill
Hands must be washed before:
• Working
• Handling food and utensils
Hands must be washed after:
• Using the toilet
• Handling raw food
• Coughing, sneezing, eating, drinking or smoking
• Licking fingers
• Every break
• Touching pimples or sores
• Handling waste
• Carrying out cleaning duties
• Changing soiled clothes
• Touching ears, nose, hair, mouth, or other bare body parts
• Handling animals
• Any other unhygienic practice
Handwashing technique:
• Moisten hands with water
• Apply soap or detergent, work up a lather beyond the wrist
• Rub hands together for at least 20 seconds (use a nail brush when necessary)
• Rinse off soap or detergent
• Dry hands with paper towel or hot air dryer – do not wipe hands with uniform or cloths
18
C. Pest Control
Pest may contaminate food and cause foodborne illness. A pest control programme should be
developed to eliminate pests and prevent pests from infesting your food premises. An
effective pest control programme should be able to prevent access, deny harbourage and
eradicate any pests present.
Exclusion and restriction (preventing access and denying harbourage)
• Seal all gaps around fittings or in walls or floors
• Keep the doors to the outside closed at all times
• Fit windows open directly into food preparation areas with screens (with apertures of
2mm square or less) to keep insects out
• Cover ventilation ducts and floor drains
• Store and remove garbage properly and regularly. Keep garbage covered.
• Inspect frequently (e.g. weekly) for sign of pests – both outside and inside
• Check incoming foods and supplies for sign of pests
• Store food and supplies properly:
− Cover them properly
− Store them at least 15cm/6 inches off the floor and 15cm/6 inches away from
walls
− Store at low humidity (50 percent or less)
− Apply First-in-first-out system
• Remove cartons, newspaper, etc. that may attract and harbour pests
• Clean up spillages of food immediately
• Keep toilets cleaned and sanitized
• Keep garbage in sealed plastic bags and inside tightly covered refuse bins
Destruction
• Use chemical, physical or biological means, e.g. rodent traps, where there are sign of
pests
• Use a zapper or insecticutor to capture and kill flying insects. Ensure zappers are not
above or within 3 metres of a food preparation or storage area. Avoid spraying
insecticide over food preparation surfaces.
• Hire a professional pest control company
• An example of a pest control monitoring record sheet is provided in Appendix 12
19
D. Waste Disposal
Waste can be regarded as any item of food, ingredients, packaging materials, etc. which are
not suitable for further use and are intended to be disposed of. Waste should be controlled
carefully since it presents a risk of contamination of foods.
• Waste disposal bins are to be placed around the working area of food preparation
rooms and positioned conveniently to staff and operations
• Waste disposal bins are clearly distinguishable from other storage bins
• Waste disposal bins in food preparation rooms need not be covered if they are in
frequent use and are regularly emptied
• A defined area is to be allocated for the storage of waste pending disposal
• When food waste is removed from food preparation rooms pending disposal, it must
be placed in a tightly covered waste storage bin
• Plastic liners are to be used in waste disposal and storage bins
• Waste disposal and storage bins are to be emptied when full or on a regular basis
• Waste disposal bins are to be cleaned and sanitised daily and placed upside down and
off the floor to drain overnight
E. Training
Training offers food handlers a better understanding of how food can become contaminated,
and how foodborne illness can be avoided through proper food handling procedures.
• It is good practice for a business to have a training plan to identify the training
needed for each member of staff
• It is also good practice to keep records of the training completed by every member
of staff
• Training needs should be reviewed on a regular basis and should be judged against
the role and responsibilities, the existing skills, experience and previous training of
the staff
• An example of staff training record is provided in Appendix 13
F. Customer Complaint
Customer complaint helps to reflect problem of the food production process. Complaints
should be handled carefully. Appropriate amendment on the FSP can be made if necessary.
• Establish complaint procedures
• Document all complaints from customers
• Record details including the date, customers details, reasons and response for
complaint and corrective actions
• An example of a customer complaint record sheet is provided in the Appendix 14
I. Introduction
The consumption of contaminated foods causes many cases of foodborne illness each
year. Most foodborne illness is caused by foods handled, prepared or stored improperly
by food handlers in the food industry (Appendix 1). In order to control food safety
problems and prevent food poisoning, all food businesses including food service
organizations should prepare their own Food Safety Plan (FSP) based on the principles
of Hazard Analysis and Critical Control Points (HACCP) system.
Basically, HACCP system is just the systematic application of good practice to the
prevention of food safety problems and hence production of safe food. Prevention has
two key elements: (1) anticipation of the problems and (2) design of the right preventive
solutions. Prevention is active, not passive, in its approach.
HACCP system has been adopted worldwide by many food manufacturing companies;
however, a “classic” HACCP system is generally not considered feasible in the food
service organizations due to multiplicity of food products, lack of standardised methods,
lack of systematic production planning as well as lack of expertise to develop the
HACCP system. This document contains a simplified model based on the principles of
HACCP in order to assist managers of food service organizations to implement a
HACCP-based food safety plan.
2
II. What is a Food Safety Plan?
A FSP is a plan designed to identify and control hazards in order to establish and
maintain food safety. The hazards may relate to the purchase, storage, preparation,
packaging, transport or sale of food.
The following section outlines the stages involved in developing a FSP. It lists the
catering steps as well as the potential hazards typical in most food service organizations,
outlines the controls which apply generally to most catering operations and advises on
when and how these should be applied. It also gives advice on the identification and
monitoring of other control points.
III. How to develop your Food Safety Plan?
The following section explains to you step by step how to develop your own FSP. It
provides you with a set of sheets that enable you to develop, document and monitor your
FSP.
(Figures are deleted, for more information, contact me mahmudzone@gmail.com)
IV Other basic requirements for a Food Safety Plan
A FSP should also include some basic activities which address hazard control more
broadly. Listed below are the examples of these components.
A. Cleaning and sanitation
Effective cleaning and sanitising remove food residues and dirt and hence minimize the
risk of food contamination and food poisoning. A cleaning programme should be
developed to ensure that cleaning is conducted in a systematic and regular manner. A
well-planned cleaning programme should include the following:
(a) areas and equipment to be cleaned
(b) frequency of cleaning required for each item
(c) the specific standard procedure
(d) equipment and methods to be used
(e) chemicals or systems to be used
(f) the staff responsible for each task
B. Personal hygiene
Good personal hygiene is essential to ensure food safety. Disease-causing bacteria may be
present on the skin and in the nose of healthy people. All food handlers must therefore
maintain a high standard of personal hygiene and cleanliness in order to avoid transferring
food poisoning bacteria to foods.
The following points need to be considered by all food
handlers.
• Uniforms, aprons (or clothes) should be clean at the beginning of a work shift
• Wear a hair restraint (hat or hairnet)
• Keep fingernails short and clean
• Avoid touching nose, mouth, hair and skin during food preparation
• Do not smoke in food premises
• Do not cough or sneeze directly onto food. Wash hands after coughing or sneezing
• Avoid using handkerchiefs, use disposable tissues
• Wash your hands after blowing your nose
• Avoid wearing jewellery while handling and preparing food
• Avoid using strong perfumes/after shaves
• Do not wear uniforms / aprons outside the food preparation area
• Cover all wounds or cuts on hands or arms completely with bright-coloured waterproof
wound strip
• Wear disposable gloves if there is a wound on the hand. Change both gloves and wound
strip regularly
• Food handlers to be free from any illnesses such as gastro or the flu
• Cease work and report to the manager while ill
Hands must be washed before:
• Working
• Handling food and utensils
Hands must be washed after:
• Using the toilet
• Handling raw food
• Coughing, sneezing, eating, drinking or smoking
• Licking fingers
• Every break
• Touching pimples or sores
• Handling waste
• Carrying out cleaning duties
• Changing soiled clothes
• Touching ears, nose, hair, mouth, or other bare body parts
• Handling animals
• Any other unhygienic practice
Handwashing technique:
• Moisten hands with water
• Apply soap or detergent, work up a lather beyond the wrist
• Rub hands together for at least 20 seconds (use a nail brush when necessary)
• Rinse off soap or detergent
• Dry hands with paper towel or hot air dryer – do not wipe hands with uniform or cloths
18
C. Pest Control
Pest may contaminate food and cause foodborne illness. A pest control programme should be
developed to eliminate pests and prevent pests from infesting your food premises. An
effective pest control programme should be able to prevent access, deny harbourage and
eradicate any pests present.
Exclusion and restriction (preventing access and denying harbourage)
• Seal all gaps around fittings or in walls or floors
• Keep the doors to the outside closed at all times
• Fit windows open directly into food preparation areas with screens (with apertures of
2mm square or less) to keep insects out
• Cover ventilation ducts and floor drains
• Store and remove garbage properly and regularly. Keep garbage covered.
• Inspect frequently (e.g. weekly) for sign of pests – both outside and inside
• Check incoming foods and supplies for sign of pests
• Store food and supplies properly:
− Cover them properly
− Store them at least 15cm/6 inches off the floor and 15cm/6 inches away from
walls
− Store at low humidity (50 percent or less)
− Apply First-in-first-out system
• Remove cartons, newspaper, etc. that may attract and harbour pests
• Clean up spillages of food immediately
• Keep toilets cleaned and sanitized
• Keep garbage in sealed plastic bags and inside tightly covered refuse bins
Destruction
• Use chemical, physical or biological means, e.g. rodent traps, where there are sign of
pests
• Use a zapper or insecticutor to capture and kill flying insects. Ensure zappers are not
above or within 3 metres of a food preparation or storage area. Avoid spraying
insecticide over food preparation surfaces.
• Hire a professional pest control company
• An example of a pest control monitoring record sheet is provided in Appendix 12
19
D. Waste Disposal
Waste can be regarded as any item of food, ingredients, packaging materials, etc. which are
not suitable for further use and are intended to be disposed of. Waste should be controlled
carefully since it presents a risk of contamination of foods.
• Waste disposal bins are to be placed around the working area of food preparation
rooms and positioned conveniently to staff and operations
• Waste disposal bins are clearly distinguishable from other storage bins
• Waste disposal bins in food preparation rooms need not be covered if they are in
frequent use and are regularly emptied
• A defined area is to be allocated for the storage of waste pending disposal
• When food waste is removed from food preparation rooms pending disposal, it must
be placed in a tightly covered waste storage bin
• Plastic liners are to be used in waste disposal and storage bins
• Waste disposal and storage bins are to be emptied when full or on a regular basis
• Waste disposal bins are to be cleaned and sanitised daily and placed upside down and
off the floor to drain overnight
E. Training
Training offers food handlers a better understanding of how food can become contaminated,
and how foodborne illness can be avoided through proper food handling procedures.
• It is good practice for a business to have a training plan to identify the training
needed for each member of staff
• It is also good practice to keep records of the training completed by every member
of staff
• Training needs should be reviewed on a regular basis and should be judged against
the role and responsibilities, the existing skills, experience and previous training of
the staff
• An example of staff training record is provided in Appendix 13
F. Customer Complaint
Customer complaint helps to reflect problem of the food production process. Complaints
should be handled carefully. Appropriate amendment on the FSP can be made if necessary.
• Establish complaint procedures
• Document all complaints from customers
• Record details including the date, customers details, reasons and response for
complaint and corrective actions
• An example of a customer complaint record sheet is provided in the Appendix 14
0 comments:
Post a Comment