Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

SELBY DISTRICT COUNCIL

An information pack to help you produce, implement and maintain an effective documented food safety hazard analysis system to be considered for a Selby District Council Food Hygiene Award

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Selby District Council would like to thank the following Local Authorities for all their invaluable help and guidance in setting up this scheme: Sheffield City Council Reading Borough Council Surrey Heath Borough Council City and County of Swansea Elmbridge Borough Council Doncaster Metropolitan Borough Council and The Food Standards Agency

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

The quality of your documented food safety hazard analysis system will determine the level of Food Hygiene Award given to your business. It does not need to be complex - but it must be appropriate for your specific business. Although the idea may seem new it is based around common sense and involves following food safety practices that you should already be familiar with. An effective hazard analysis system will prevent problems which is preferable to reacting to them after they have happened. It is also important to involve your staff in the assessment process, they may know more about what happens in practice. They are more likely to understand and follow any systems that you put in place as a result of the assessment if they have been involved from the start.

Some key terms explained:

1. A hazard is a physical, chemical or microbiological agent present in food which has the potential to cause harm, injury or death. 2. Risk is the likelihood or probability of that harm, injury or death occurring. Although some hazards may have more serious consequences than others there may be less chance of them actually happening. 3. A control is a measure that can be used to remove a hazard completely or reduce it to a safe level. Typical control measures include time and temperature targets, cleaning food contact surfaces and visual inspection. 4. Monitoring simply means checking that something is working. A key part of your hazard analysis system will be to monitor control measures. This might involve simple tasks like taking temperature measurements and supervising staff. 5. Due diligence is a legal defence available to businesses under the Food Safety Act 1990. In the event of a prosecution you would need to be able to prove that you took all reasonable precautions to try and prevent the problem occurring then you may be able to establish this defence. Written records including temperature logs, cleaning schedules and pest control reports may help you to establish a due diligence defence.

There are 3 types of food safety hazards which you should know about: Biological - harmful (pathogenic) bacteria like Salmonella and E. Coli, viruses or moulds/fungal growths. Chemical - cleaning chemicals or pest baits Physical - hair, glass, wood, metal

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

How food becomes contaminated

Food may become contaminated with harmful bacteria through contact with things like people, pests, dirty equipment or raw foods. Bacteria cannot move around on their own, they are carried around on items like cleaning cloths, knives and hands. They can also be carried in air currents. Some foods particularly raw meat, fish and poultry are likely to contain harmful bacteria when we buy them. It is possible to limit the numbers of bacteria on these foods by using reputable suppliers and storing them under correct refrigeration conditions. Bacteria tend to be present in greatest numbers on the outside surfaces of joints and cuts of meat. When meat is made into minced products like burgers or made into rolled joints the bacteria are then spread throughout the product. Whole chickens and fish will also tend to have high levels of bacteria present in the centre where the intestines have been removed. It is vital that these foods are cooked through to a centre temperature of 75oC in order to destroy harmful bacteria. Some bacteria have the ability to form heat resistant spores which will enable bacteria to survive the cooking process. A spore is like a seed in that it can germinate in the food when it cools to room temperature where it can grow and release toxins into the food. To prevent the spores germinating and growing to dangerous levels, food must be served immediately it is cooked, kept above 63oC or cooled and refrigerated after cooking. A high risk food is a food which will support the growth of bacteria. High risk foods are generally moist, high in protein and require refrigeration. They include the following: Meat, fish and poultry. Meat, fish and poultry products such as pies, pat and ready meals. Dairy products such as cheeses and desserts. Ready to eat foods such as rice salad, mayonnaise, coleslaw, prepared vegetables. Cooked foods containing eggs such as quiche. All cooked high risk foods must be protected from contamination by people, pests and raw foods and stored in a refrigerator below 8oC (check the label - they may require storage at lower temperatures and will have a limited shelf life).

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Cross contamination occurs when harmful bacteria are transferred from raw food to cooked or ready to eat food. This may occur via cleaning cloths, hands, knives, slicers or through these foods coming into direct contact with one another. Cross contamination is one of the biggest causes of food poisoning yet it is easily preventable by implementing simple precautions such as: Storing raw foods away from cooked foods. Using different chopping boards, slicers, knives and other utensils for cooked and raw foods. Keeping wiping cloths clean and not using the same cloth for areas where both raw and cooked foods are handled. Washing hands between handling raw and cooked foods. Wearing appropriate protective clothing. Adequate cleaning and disinfection procedures.

Physical contamination of food by foreign bodies is quite a common occurrence. Typical examples include glass, wood, hair, jewellery, insects and metal which have somehow fallen into food. Sources of such items include packaging, broken equipment, structure of storage areas and people. Physical contamination problems can be prevented by simple measures such as: Using reputable suppliers. Screening ingredients. Taking care in opening packaged foods. Not allowing staff to wear jewellery. The use of coloured waterproof first aid dressings. Eliminating glass items from areas where open food is handled where practicable. Sources of Chemical Hazards Chemical contamination can occur when cleaning chemicals, rodent baits or insecticides get into food. Common causes of chemical contamination include: Chemicals used without checking labels for correct dilutions and procedures. Chemicals stored too close to food ingredients. Chemicals stored in unmarked containers. Spillages in food areas. Residues left upon surfaces following cleaning. Cleaning equipment kept close to food storage or preparation areas. It is important to store chemicals and associated equipment away from food, follow usage instructions, clearly label containers and clear up spillages immediately.

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Where to start the assessment?

Food hazards may not be as obvious as some health and safety hazards like falling objects or a missing guard on a slicing machine but they can still cause serious harm, injury and even death. To produce an effective food safety hazard analysis system you must: First of all be familiar with all the operations in your business. Using a logical approach consider what could possibly go wrong to affect the safety of the food handled in your business (hazard). Consider the likelihood of it happening and the seriousness of the consequences (level of risk). Having determined the hazard and the level of risk you must then determine what controls must be implemented to ensure the food is safe at all times. Use appropriate documentation and monitoring methods to ensure the food is safe at all times and review your system periodically but especially when anything at all changes in your food business (e.g. new equipment, new products, new suppliers, new staff, redecoration or alterations to structure etc.). Think about the steps involved in preparing and selling food to your customers. Consider all of the foods / dishes that you handle.

* Make a list of all the foods that you have identified:

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

PROCESS FLOW CHART

Look at the process flow chart below and consider what happens to each type of food from the time it is received by you to the time it is sold. PURCHASE

RECEIPT

STORAGE

PREPARATION COOKING

SERVE COLD

SERVE HOT

HOT HOLD

CHILL

FREEZE

SERVE COLD

REHEAT

THAW

SERVE HOT

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Many foods will go through the same steps so it is a good idea to group these foods together. For example: Caterers: consider dealing with; meats in sauces, roast meats, salads together. Retailers: consider pre-packaged perishable foods with use by dates together, canned goods together, shelf stable products together. It is important not to miss steps out. For example what happens to ham after cooking is it cooled down before it is put into the fridge? If so cooling is a step in the process. You may find it useful to prepare your own flowcharts for each food or food group. Below is a blank chart for you to photocopy and fill in if you wish.

PURCHASE

RECEIPT

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

HAZARD ANALYSIS ASSESSMENT SHEET FOOD OR FOOD GROUP: Step eg delivery/cooking Hazard What might go wrong? Control How can I try and stop things going wrong? Monitoring How can I check controls are happening Corrective action

Place an asterisk * at the steps which you think are critical to food safety

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

PROBLEM SOLVING SHEET (CATERING) The table below shows some common hazards, controls, monitoring procedures and corrective actions for steps in a catering operation. indicates critical points Step
Purchase & delivery

Hazard
harmful bacteria present in ready to eat food physical and/or chemical contamination of incoming foods growth of harmful bacteria cross contamination contamination by pests growth of moulds and bacteria growth of bacteria bacterial, physical, chemical contamination survival of harmful bacteria growth of surviving spores bacterial, physical, chemical contamination

Control
use reputable suppliers agree purchasing specifications eg specify delivery temperatures store high risk foods below 5oC cover and separate raw and ready to eat foods pest control measures storage areas kept clean and dry rotate stock, discard out of date foods limit time high risk foods are kept at room temperature use clean equipment and separate surfaces for raw and cooked good personal hygiene thorough cooking to centre temperature of 75oC for 30 seconds or equivalent cool foods as quickly as possible and refrigerate below 5oC cover foods and ensure cooling area is away from sources of contamination such as raw foods, people and pests store high risk foods below 5oC cover and keep separate from raw foods

Monitoring
audit suppliers check food on delivery i.e. date codes, temperatures, visual check of condition and quality measure fridge temperatures at least daily supervise storage pest control surveys cleaning schedules and checks check date codes supervision of staff cleaning schedules and checks supervisory checks of staff time and temperature checks

Corrective action
supervisor to be informed of any non compliances check thermometers contact refrigeration engineer review staff training contact pest control contractor

Chilled storage

Dry storage

Preparation

review staff training

Cooking *

Cooling *

time and temperature checks supervisory checks

Chilled storage of cooked foods *

growth of bacteria cross contamination

measure fridge temperatures at least daily supervise storage

cook until required temperature is reached reduce foods to smaller sizes/quantities to hasten cooling consider using a blast chiller discard contaminated food inform supervisor of any non compliance

10

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Photocopy the hazard analysis assessment sheet. Fill in the steps involved in your operation on the first column on the assessment sheets e.g. delivery, preparation, cooking. Use a separate sheet for different food groups. You now need to think about the problems or hazards that might occur at each step. Ask yourself, what might go wrong? Remember to consider physical, chemical and microbiological hazards. Use the problem-solving sheet which lists common hazards for different steps, bear in mind that there may be other hazards not included which are specific to your particular business. Involve the staff that actually do the job, they may be able to think of problems that you are unaware of. There will be some steps at which it is essential that hazards are removed or reduced to a safe level in order to ensure that food is safe to eat. These steps are called critical points. Although most steps are important the law requires you to be able to identify the critical points in your operation. In most cases critical points will apply to food at the cooking step and any step after this. Also steps that involve bought in precooked or ready to eat foods will tend to be critical. Such foods will not receive any further cooking so any contamination by bacteria may make the food unsafe. Equally there will be some steps where it is simply not possible to control the hazards, e.g. even if you have a reputable poultry supplier most raw chickens will still contain Salmonella or Campylobacter on delivery. You therefore rely upon the critical cooking step to destroy such organisms as this is a more effective control. So there are two factors to bear in mind when trying to decide if a step is a critical point: 1. Is it essential to control the hazard at this step for food safety? 2. Is there an effective way of removing or reducing the hazard at this step? On the assessment sheets place an asterisk * beside the steps that you think are critical to food safety in your operation. AT CONTROLS CAN BE PUT IN PLACE? you do to try and stop things going wrong?) Once you have identified the steps where hazards exist you must think about what you can do to reduce the risk of something going wrong or ideally remove the hazard completely. In most cases this will mean putting in place some sort of control measure: for example, during the cooking step for most foods the main hazard will be the possible survival of harmful bacteria. The best control measure is to cook food to a centre temperature of 75oC or above to ensure that bacteria are destroyed. Once you have looked at the foods that you handle and the steps that they go through before sale to the customer you are ready to begin your assessment.. Most importantly your assessment should be a practical working document....

11

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Carrying out your assessment

Controls should be specific and easy to implement. Set clear targets that you can monitor against, e.g. store high risk foods below 5oC, use separate slicers for raw and cooked meats, disinfect food preparation surface. Complete the controls section on the assessment form (refer to the problem solving sheets). There are various ways in which you can make sure that the controls you have suggested are working. You can record temperatures during cooking, make visual checks of practices, record cooling times. It is vital that everyone understands why they are carrying out checks and they must also know what corrective action to take if targets for controls are not achieved. For example if the fridge temperature is above your target temperature staff must report fault to the supervisor who may decide to call out an engineer. Fill in your monitoring procedures on the assessment form. This pack contains a number of examples of forms, which you can use or adapt for record keeping. The complete forms are available to download from our website www.selby.gov.uk. Written records of monitoring such as temperature readings, cleaning checks and training certificates are important not only in terms of your hazard analysis system but also for due diligence purposes. It is not necessary record everything, for example you do not have to check all foods during reheating just select a few. INM YOUR STAFF Once you have carried out your assessment, train your staff so that they understand the importance of hazard analysis and the procedures that they must follow. Keep them up to date on any changes that you make and carry out general refresher training from time to time. REVIEW YOUR ASSESSMENT Your assessment must be reviewed and updated at least on a yearly basis. In any case you will need to carry out a review if: Something goes wrong, e.g. a food poisoning outbreak or physical contamination complaint. You introduce new foods or increase the size of your operation. You bring in new equipment, e.g. oven, blast chiller. Staff change, e.g. identify training needs. Most importantly your assessment should be a practical working document and must be kept on the premises to be available at all times.

12

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

PROBLEM SOLVING SHEET (RETAIL)

The table below shows some common hazards, controls, monitoring procedures and corrective actions for steps in a retailing operation. * indicates critical points. Step Hazard Control Monitoring harmful bacteria present in use reputable suppliers audit suppliers ready to eat food agree purchasing specifications check food on delivery i.e. date codes, Purchase & delivery physical and/or chemical eg specify delivery temperatures, visual check of contamination of incoming temperatures condition and quality foods store high risk foods below measure fridge temperatures at least Chilled storage growth of harmful bacteria 5oC daily cross contamination cover and separate raw and supervise storage ready to eat foods pest control measures pest control surveys contamination by pests storage areas kept clean and Dry storage dry cleaning schedules and checks growth of moulds and bacteria rotate stock, discard out of date check date codes foods store below 5OC. good personal hygiene. temperature checks. growth of bacteria. disinfection of food contact Display of high risk cleaning schedules and checks. bacterial, physical, chemical surfaces. foods. * contamination. visual checks. foods covered, wrapped or protected from sources of contamination. Display of wrapped do not sell beyond shelf life. check date codes. growth of moulds. low risk foods. Reheating of foods reheat to a centre temperature survival of harmful bacteria. measure temperature e.g. pies, pasties.* of 75OC or above. good personal hygiene. minimise handling of food supervisory checks. bacterial, physical, chemical Service/Sale of Open through use of gloves, tongs contamination. cleaning schedules and checks. Foods.* etc. disinfection of equipment and utensils e.g. slicers, boards.

Corrective action supervisor to be informed of any non compliances check thermometers contact refrigeration engineer review staff training contact pest control contractor

review staff training

review staff training review staff training

review staff training

13

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

STAFF TRAINING The law requires that food workers are supervised, instructed and/or trained depending upon the nature of their duties. For example, if they are handling high risk foods they must be trained to at least Level 1, a supervisor trained to Level 2. If a worker is washing up or handling wrapped low risk foods they may only require adequate in house instruction and/or supervision. All training must be regularly reviewed and updated as necessary. Training records and copies of certificates must be kept as evidence that appropriate training has been carried out for all members of staff.

Examples of Training Records:

1. Group Training Record Staff name Start date Training topic and date Training topic and date Training topic and date Training topic and date Training topic and date Training topic and date Training topic and date Training topic and date

2. Individual Training Record Name .. Job Title . Start Date ... Training topic

Date of training

Trainees signature

Trainers signature

comments

14

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis PERSONAL HYGIENE AND STAFF ILLNESS INFORMATION Even healthy people can carry bacteria in their nose, throat, skin and intestines which can cause food poisoning. All food handlers must therefore follow the guidelines below to ensure that bacteria are not passed on to food. Personal Hygiene Food should be touched by hand only where there is no alternative; clean hands is the basic rule of hygiene. Hands must be washed with soap in running hot water only at a designated wash hand basin and rinsed and dried thoroughly. If gloves are worn they will become contaminated and must be changed frequently.

Always wash and dry your hands

Before starting work After going to the toilet

Between handling Raw and cooked

After smoking

Following a break

After touching your face

After handling waste food and refuse

After using chemicals

Hair must be clean and tied back if it is long. Cuts and other wounds must be covered with a waterproof dressing. If a bandage has to be used it should be covered with a waterproof glove or finger stall for example. Food or drink must not be consumed when working in food areas. Smoking is not permitted in any food area. Care must be taken not to sneeze, cough or spit over food. Food handlers must wear protective clothing. Dresses and/or jumpers etc. must not protrude from under the sleeves, neckline or hemline of protective clothing. All buttons or press-studs must be fastened. Jewellery including watches is not generally permitted, although plain wedding rings sleepers and medic alert chains are allowed as long as they are kept in a clean condition.

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis Staff must inform their employer if they are suffering from or carrying a disease likely to be transmitted through food or if they have any infected wounds or skin infections. All cases of diarrhoea and/or vomiting must be reported. It is the responsibility of the employer to take any necessary action in the event of any of the above conditions. This may mean total exclusion from work or exclusion from certain high risk food handling jobs. In general, a member of staff may return to work following diarrhoea and/or vomiting, if: They have had no vomiting or diarrhoea for 48 hours, and... They follow good hygiene practice particularly careful hand washing.

The employer must ensure that all staff adhere to the following rules: Keep yourself clean and wear clean clothing Always wash your hands thoroughly: before handling food, after using the toilet, handling raw foods or waste, before starting work after every break, after blowing your nose or touching your face Tell your Supervisor, before commencing work, of any skin, noise, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not Ensure cuts and sores are covered with a waterproof, high visibility dressing Avoid unnecessary handling of food Do not smoke, eat or drink in a food room, and never cough or sneeze over food If you see something wrong tell your Supervisor For further advice please refer to the Department of Health Publication, Food Handlers, Fitness to Work, Guidelines for Food Business Managers, 1996 or contact: The Environmental Health Section, 01757-292110.

16

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis Pest Control If you do not have a regular pest control contract, you must ensure that you are still taking precautions against ingress of pests to your food business. It is not enough to assume that because there has never been a problem before, that there never will be in the future! Inspect all incoming goods for signs of pest infestation. Check stored food products and packaging have no signs of pest infestation during cleaning operations. Check fly screens are intact at windows and open doors or keep windows and doors shut during food preparation. If you have an ultra violet insectocuter, clean out regularly and check bulb is still working. (Remember that the bulb can stay lit even when it is no longer working, they usually need replacing every year.) Call in a Pest Control Company if you suspect an infestation in your premises.

Example of Pest Control Monitoring Sheet Date Time Area checked for infestation Checked by (signature) Any problems noted and action taken

Common pests in the food industry include rodents, insects and birds. Signs to look for are: Rodents: gnaw marks, nibbled and torn food packaging, droppings, black smear marks along the bottom of walls Insects (food pests): strands of webbing in stored dried food, live/dead insects Insects (roaming): speckles of dirt, live/dead insects, egg cases Birds: droppings, feathers, live/dead birds

17

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

The following publications are available from the Environmental Health Department, free of charge, (01757) 292110:Food Hygiene A Guide for Businesses Guide to food hygiene Food safety - a practical guide for managers The Food Standards Agency also has a wide range of publications, free of charge. Some of these are also available to download from their website. To look at their complete range, visit their website at www.food.gov.uk and search for publications under enforcement.

18

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Examples of monitoring forms you may wish to adapt for your specific business
1. Equipment Date Time Unit Temperature o C Target temperature oC Comments/action taken Checked by

2. Hot food Temperature o C Target temperature o C

Date

Time

Food / dish

Comments/action taken

Checked by

3. Delivery Time of delivery Invoice/Del. Note no. Order Temperature Accept? correct? of product Y/N Y/N

Date

Supplier details

Reason for rejection

Checked by

19

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis 4. Stock Rotation to be completed: daily / weekly / monthly (delete as appropriate) Product to be checked Date checked Checked by Action taken

5. Cleaning Schedule Area / item of equipment to be cleaned Cleaning materials / cleaning equipment Personal protective equipment

Frequency

Responsibility

Method of cleaning

6. Daily Cleaning Record Area / item of equipment Sun Mon Tues Weds Thurs Fri

Week commencing Sat Cleaned by Checked by Comments

20

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis 7. Cleaning Record Area / equipment to be cleaned Date cleaned Time Cleaning equipment/method Completed by Checked by Comments

8. Pest Control Record Date Time Area checked for infestation Checked by Any problems noted / action taken

9. Pest Control Summary Sheet Date of inspection Inspector Area inspected Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Key: R rodents

I stored product insects

F flies

B birds

W wasps

H housekeeping

C cleaning P proofing

Complete versions of all these forms are available to download from our website www.selby.gov.uk

21

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis Scoring system for determining level of Food Hygiene Award Scoring will be based on the current Food Standards Agency Code of Practice Annex 5, 2006 - detailed below: Basic Principles Food Hygiene Compliance Structural Compliance Confidence in Management Silver Award 5 5 5 Gold Award 0 0-5 0

To achieve either a Silver or Gold, the premises must demonstrate high standards as illustrated in the above table. The standards are: To qualify for the Silver Award, the business must have a good documented and up to date Food Safety Hazard Analysis system in place. This system must demonstrate full safety controls and monitoring systems with relevant records. The cleanliness, structure, facilities, pest and refuse disposal methods must be satisfactory with no more than 4 minor infringements. All staff must be trained to at least Level 1 Food Hygiene and with refresher training occurring at 3-year intervals. At least 1 supervisor or manager will have received at least Level 2 Food Hygiene Training. All training certificates and training records must be available for inspection. To qualify for the Gold Award, the business must have a comprehensive documented and up to date Food Safety Hazard Analysis system in place. This system must demonstrate full safety controls and monitoring systems with comprehensive and up to date monitoring records available for all critical steps such as temperature records for chilled storage, hot-holding, cooking, display, deliveries etc. as applicable. The cleanliness, structure, facilities, pest and refuse disposal methods must be satisfactory with no more than 2 minor infringements. All staff must be trained to at least Level 1 Food Hygiene and with refresher training occurring at 3-year intervals. The main on-site managers or supervisors must have received at least Level 2 Food Hygiene Training. All training certificates and training records must be available for inspection.

22

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Food Hygiene Compliance

Food hygiene and safety includes food handling practices, procedures and temperature control Level of Current Compliance Excellent - high standard of compliance with statutory obligations and industry codes of recommended practice, conforms to accepted good practices of the trade Very Good high standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor noncompliance with statutory obligations and industry codes of recommended practice 5 Score 0

Structural requirements include cleanliness, layout, condition of structure, lighting, ventilation, facilities, etc. Level of Current Compliance Excellent - high standard of compliance with statutory obligations and industry codes of recommended practice, conforms to accepted good practices of the trade Very Good - high standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor noncompliance with statutory obligations and industry codes of recommended practice 5 Score 0

23

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

Confidence in Management is determined by considering the following factors:

1. The "track record" of the company, willingness to act on previous advice and enforcement and the complaint history of the company 2. Attitude of the present management towards hygiene and food safety 3. The technical knowledge within or available to the company on hygiene and food safety matters including hazard analysis/HACCP (Hazard Analysis and Critical Control Points) systems and control of critical points 4. Satisfactory documented procedures and HACCP based food safety management systems.

Confidence in Management High confidence good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points Moderate Confidence staff demonstrate awareness of relevant food law and necessary controls. Appropriate food standards management system. At least one justifiable complaint since the last primary inspection.

Score

24

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis

SELBY DISTRICT COUNCIL

FOOD HYGIENE AWARD

GENERAL TERMS AND CONDITIONS
1. 2. There is no cost to food businesses for consideration for and receiving of an award. All relevant premises are automatically nominated under the scheme at each routine food hygiene inspection. Inspections are normally done without prior notice (although in some instances prior contact may be made with key personnel to establish when they are likely to be present. The business must have been operating at the premises for at least 6 months without any significant hygiene problems arising in this time. Newly opened premises may be nominated for an award on the first food hygiene inspection. However, they must have operated for at least six months before an award confirmation visit is carried out. The award is in the form of a certificate (dated with date of issue). Their design clearly differentiates between the gold and silver levels. Periodic award ceremonies may occur to issue certificates. Candidates may have their photo taken with the Chairman of the Council or another Council dignitary for publicity purposes. Their details may also be used in publicity. The award is issued to a named person at a named business premises. Should that person no longer be responsible for food safety at the named premises the award shall become void. The award certificate and window sticker remain the property of the Council at all times, and must be returned to the council when this may be required or collected by an officer at an inspection.

3.

4.

5.

6.

7.

25

Food Hygiene Award Information Pack for Completing a Food Safety Hazard Analysis
8. Any business proprietor aggrieved by a refusal to grant an award or the withdrawal of their award can appeal to the Director of Community Services within 21 days of this decision and whose decision will be final. Valid certificates must be prominently displayed for customer/public view in the dining/waiting area. Certificates, which are no longer valid, must not be displayed. Where invalid certificates exist they shall be collected by the inspecting officer or returned to the authority. Any award given will be based on the criteria satisfied on the confirmation visit. Nothing done by the Council in the promotion and administration of this non-statutory scheme shall be taken: To provide any assurance or guarantee to the general public with regard to any food business which may receive an award from time to time, and To restrict in any way the Councils enforcement of food safety and other legislation and the proper exercise of its powers under that legislation.

9.

10. 11.

12.

The award is valid for until the next visit and a further visit may be made to ensure that the business still complies with the criteria. Any visit that identifies non-compliance with the standards or terms and conditions shall cause the officer to revoke the current award and remove the certificate and window sticker. An unannounced visit may be made to the premises at any time to ascertain that the award conditions are being adhered to. Visits referred to above can be any made to the premises by an officer authorised by Selby District Council under the Food Safety Act 1990. Our thanks to Reading Borough Council for all their assistance and their permission to use their Safe Food Award General Terms and Conditions.

13.

14. 15.

26