Est1 Task 5

Task one: A description of how a food safety management procedure ensures effective compliance with current legislation and codes of practice at the University of East Anglia catering Department.
Richard A. Sprenger (2008, p270) writes “A food safety management system includes the policies, procedures, practices, controls and documentation that ensures the food sold by a food business is safe to eat and free from contaminants”.
It is understood that the best method to fulfil these requirements is A Hazard Analysis Critical Control Point (HACCP). The EU Regulation (EC) no 852/2004 on the hygiene of foodstuffs Article 5, requires businesses to put in place a documented food safety management system or procedure based on HACCP principles. This came into force on 1st January 2006 replacing The Food Safety Regulations 1995.
It must be based on the following principles:
• Identify hazards
• Identify Critical Control Points (CCP)
• Establish Critical limits of each CCP
• Implement a monitoring procedure for each CCP
• Establish corrective actions
• Establish verification procedures
• Establish document and record keeping
At
Together with the impact of closure of a facility and what that would do to a business’s reputation and the risk of food borne illness to staff and customers are key reasons to ensure a business does everything possible to prevent an infestation. At the UEA an external contractor called ‘Rodent services’ are used to form part of an integrated pest management system. They visit the premises ................................... to inspect them, renew traps/bait if needed and offer advice on further preventative methods. The UEA management team also complete monthly audits on all outlets, where monitoring pests is a vital element. Then yearly an outside consultant Colin Fisher, visits the premises to make another