Advanced Food Hygiene

Topics: Hazard Analysis and Critical Control Points, Hygiene, Food safety Pages: 13 (2769 words) Published: September 22, 2010

Assignment A- Food safety management procedures (Compulsory)


I am currently working in a busy hotel at the heart of a busy up market area. As part of my role I am responsible for the management and auditing of the kitchen, we have 6 permanent staff and 4 temporary who are seasonal workers. It is as part of these responsibilities that i have to ensure that all food safety management procedures are followed and when needed, up dated.

This assignment is in three parts and is broken down to the following areas:

The first describes the how procedures ensure effective compliance with currant legislation and codes of practice within our business.

The second explains how these procedures have been established monitored and verified.

The third is a critical analysis of when a food safety management procedure failed how corrective action was taken and communicated to ensure food safety in the future.

The Food Hygiene (England) Regulations 2006 came into force in January 2006 and replace the 1995 regulations Food Safety and the Food safety temperature control regulations 1995. Due to the expansion of our hotel and the restaurant it became necessary to implement a full Hazard Analysis Critical Control Points (HACCP) procedure in line with the currant regulations, we also follow the (EU) No 852/2004 Regulations on hygiene of foodstuffs. [1]The main requirement of this states that you must be able to provide evidence of measures taken to ensure that the food you make and sell is safe to eat.

It is a legal requirement that a [2]food business operator must

implement a food safety management system based on the

Hazard Analysis Critical Control Points (HACCP) principles. These

Principles are as follows:-

1. [3]Conduct a hazard analysis.

2. Determine the Critical Control Points (CCP.)

3. Establish critical limits.

4. Establish a monitoring system for each CCP.

5. Establish corrective action to be taken when a CCP is breached.

6. Establish verification procedures to confirm that HACCP is working effectively.

7. Establish documentation and records concerning all procedures appropriate to these principles and their application.

The regulations cover the general requirements for the design construction and operation of a food premises, it explains how food must be prepared safely with the minimum risk of cross contamination. It must allow for adequate cleaning and or disinfection. It explains that the size of the kitchen where possible and within building regulations should be at least one third the size of the dining room in order to allow a linear flow from delivery of goods to service of food. We have tried to follow this as much as the design of the building allows.

[4] Food premises are to be kept clean and maintained in good repair and condition, [5]the design and layout of the rooms are to permit good hygiene practices, including protection against contamination between, during and after operations, it explains in particular

• Floors, Walls, Ceilings, Lighting, Ventilation, Kitchen Equipment, Washing Facilities, Food Washing, Was hand basin, Water Supply.-

In order to comply with the law it is essential that we do not just follow one set of regulations; we need to look at other Acts and regulations in order to maintain a Safe working environment and be safe from prosecution.

Whilst looking at the Food Hygiene (England) Regulations 2006 the following had to be taken into consideration:-

[6]The Prevention of damage by Pest Act, 1949, where it states that the occupier of any land or building is required to notify the local authority of any rodent infestation. This Act made me pay particular attention to a Pest Plan. I had to remind myself that this is a pre requisite to any HACCP plan.

I also had to take into consideration,[7] The Health and Safety at Work, etc. Act, 1974,...
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