Empire Cinemas Ltd.

Food Safety System overview

February 2007

presented by Des HillierConsultant Environmental Health Officer

HACCP and all that• There are new European Regulations that all

companies have to comply - these require a HACCP.

• The new manual is a HACCP because – food safety risks are assessed (risk rated)– critical controls are identified,– contaminants (physical and bacteriological) are

assessed

The critical controls we identified are• Cooking things properly• Cleaning up properly and as you go• preventing cross contamination• food control (ie look after it)• chilling and • Checks (temperatures, cleaning schedules etc.)

HACCP 2

What is the legal requirement?• HACCP Cross-contamination

* Personal hygiene

* Cloths

* Separating foods

* Pest control

* Maintenance

* Food allergies

* Physical and chemical contamination

HACCP - 2 more C’s

HACCP Cleaning* Cleaning effectively

* Clear and clean as you go

* Your cleaning schedule

HACCP Chilling * Chilled storage and display

* Chilling down hot food

* Defrosting

* Freezing

HACCP Cooking

* Cooking safely

* Foods that need extra care

* Reheating

* Ready-to-eat foods

* Checking your menu

* Hot holding

HACCP Management

• Opening and closing checks/Extra checks• Transporting food• Training and supervision/Customers• Suppliers and contractors/Stock control• Safe method completion record

Prove it

HACCP Diary

• Daily checks

• Weekly review by CM’s

• 4-weekly review by GM’s

• Prove it records

• Staff training record

• Suppliers' list

• Cleaning schedule

• Others - – Pest control records– staff controls for gastrointestinal infections

The Manual

• Has a number of sections, these are• Introduction• Company policy• Food Safety System• HACCP• Food Safety Training Policy• food poisoning - food borne illness• Cleaning• Records and forms

EXERCISE

• Each pair will be given a ‘section’ of the new manual to look at and then report back to the group on what they find

• Summarise;– what is there– what you will need to do to ‘comply’

Exercise

Introduction

• Summarise the section

• Requirements are:

Company policy• The company policy is a ‘one pager’ at the very front • that sets out a general statement of policy (this is what

we will do). It sets out the companies intentions• it is signed by Paul Baxter• it includes a sentence saying ‘if you find something

lacking - then you must inform the GM’• It sets out certain duties for staff - what are your ‘duties’

(pages 6, 7 & 8)• sets strategic training policy (more in Section 2)• Tells you about the law and EHO powers.

Food Safety Section 2• talks about ‘Safe Catering’ • Provides a flow diagram of the food chain in the

premises• Laws such as The Food Safety Act 1990, the

regulations made under that law such as:

The Food Hygiene (England 2) Regulations 2006

• A Notice to put on the wall for the EHO to see• Hygiene and Training Policy in depth• Food safety controls for premises and people• 12 Golden Rules for Foodies

• Sets out food safety disciplines

• staff illness guidance and fitness to work

• 12 golden rules (page 35)

• pre employment questionnaire

• induction check list

HACCPThe crucial part• introduces the HA part (Hazard analysis)• and the CCP bit (Critical control points)

– but critical to what?• Sets standards for food premises • temperature standards (for fridges, chillers,

etc)• Sets out the companies food control policy

in full

HACCPThe risk assessment bit• looks at hazards - risks - controls• temperature controls• considers frozen foods, cooked and chilled foods• freezer breakdowns• hot and cold holding and display• delivery temperatures• food storage• purchasing policy

Food Poisoning

• An interesting stomach churning section on viruses, bacteria, yeast's, moulds and the like

• plus the chemical contamination issues• and physical damage• as well as the weird and wonderful world of

histamines• there is an interesting table to compare your

symptoms by!• And controls

FP 2

• And it talks about handwashing– this is the one issue I raised during my

recent visits - Staff are not washing your hands enough

– smoking– Cross contamination

Cleaning• Cleaning Schedules

• Check forms

• Daily, weekly and monthly cleaning schedules and management check sheets

Records

• the cleaning schedules appear here as well as• the weekly and monthly management control

checks• calibration forms• compliance audits• temperature record sheets• delivery checks• probe calibrations• and (and I hope you do not need this) an

alleged food poisoning form

Any questions

• Your commitment– Empire Cinemas needs you to commit to

use the Policy standards and guidance– to point out where it is wrong or poorly

working– to stop, think and check– so you all produce the safest food you can

This is the end

Thankfully it had to come at some point!

Thank you