Safe catering PDF
Preview Safe catering
safe catering - your guide to making food safely Effective Handwashing Technique Step 1 Wet your hands thoroughly under warm running water and squirt liquid soap onto your palm. Step 2 Rub your hands together palm to palm to make a lather. Step 3 Rub the palm of one hand along the back of the other and along the fngers. Repeat with the other hand. Step 4 Put your palms together with fngers interlocked and rub in between each of the fngers thoroughly. Step 5 Rub round your thumbs on each hand and then rub the fngertips of each hand against your palms. Step 6 Rinse off the soap with clean water and dry your hands thoroughly on a disposable towel. Turn off the tap with the towel and then throw the towel away. FRO EROW D European food hygiene regulations require that all food businesses, including caterers, apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Points (HACCP) to their businesses. In order to help businesses comply with this requirement, the Food Standards Agency (FSA) in Northern Ireland and the Food Safety Authority of Ireland, working in partnership with representatives of the catering sector and Environmental Health Offcers, has developed this Safe Catering guide. Other similar guidance materials have also been developed by the Food Standards Agency i.e. Safer Food Better Business developed in England and CookSafe in Scotland. This joint initiative with the Food Safety Authority of Ireland is intended to assist with consistency of application of European food hygiene legislation right across the island of Ireland. FSA in NI would like to record its gratitude to members of the Safe Catering Consultative Group for the commitment, time, expertise and support they have given to the development of this guide. I believe that the guidance contained within these pages will assist catering businesses, not only in building on existing good practice, but also in complying with food hygiene legislation. I am confdent that this Safe Catering guide will prove a valuable resource to all of us committed to the very important issue of raising food safety standards and protecting consumers. Maria Jennings Director, Food Standards Agency in Northern Ireland February 2015 ISSUE 6 FEBRUARY 2015 setoN 1 . It is the responsibility of the proprietors of food businesses to comply with current food safety legislation. 2 . Only the Courts can interpret statutory legislation with any authority. .3 The advice given in this guide is based on information to hand and is subject to revision in the light of further information. .4 The guide is not intended to be a defnitive guide to, nor a substitute for, the relevant law. Independent legal advice should be sought where appropriate. ISSUE 6 FEBRUARY 2015 1_INTRODUCTION welcome to your very own practical and easy to use safe catering guide 1_INTRODUCTION CONTENTS SECTION 2_How To Use Safe Catering SECTION 3_Safe Catering Plan Purchase/Delivery .................................................................5 – 9 Storage ...............................................................................11 – 16 Preparation & Handling .....................................................17 – 26 Cold Serve/Display .............................................................27 – 32 Defrosting ..........................................................................33 – 36 Cooking ..............................................................................37 – 44 Cooling/Freezing ................................................................45 – 48 Reheating ...........................................................................49 – 52 Hot Hold/Display ................................................................53 – 56 Transport & Distribution ....................................................57 – 62 Other Step(S) ............................................................................. 63 Physical/Chemical Contamination .....................................65 – 70 Food Allergies ....................................................................71 – 78 SECTION 4_Hygiene Requirements & Additional Guidance Cleaning ...............................................................................2 – 10 Pest Control .......................................................................11 – 14 Waste Control ............................................................................ 15 Maintenance .......................................................................16 – 17 Personal Hygiene ...............................................................18 – 21 Training/Supervision ..........................................................22 – 23 Advice On Using A Probe Thermometer .............................24 – 26 SECTION 5_Recording Forms 1_INTRODUCTION
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