After the year we have all had that can be described at best as bizarre, hospitality and food businesses & outlets are looking forward to re-opening and getting back to doing what they do best.
For many operations the focus might have been on ensuring that all the latest COVID risk assessments and control measures are updated, and appropriate procedures are in place.
COVID has been extremely challenging, but it hasn’t taken away the need for basic good hygiene PLEASE don’t forget your basic food safety practices and procedures, controls, & the records that go with them.
As soon as hospitality open their doors, the EHO’s will be back out inspecting premises to ensure that businesses and customers are safe and not creating another health risk we could all do without.
One of the most common causes of failure at a food hygiene inspection is failing to document, or record, HACCP procedures (food safety management procedures). This in turn frequently flags up issues such as poor cleaning, lack of food hygiene awareness (staff training), lack of temperature control & monitoring, inadequate controls to prevent cross contamination and poor food allergen management – food safety is not easy but with care and commitment from your team it doesn’t have to be that difficult.
When I inspect or audit a business, I will have up to 100 different areas I need to check, but I’ve cut it down to an almost bitesize checklist – so just to make sure you are covered here are my 20 top checks for consideration.
- Is the internal structure in good repair and in good condition?
- Are walls, floors and all food surfaces made of materials that are easy to clean and in a good state of repair?
- Are there adequate and appropriately placed wash hand basins and do they have soap, paper towels and hand sanitiser available?
- Do all sinks and basins have a hot water supply?
- Are disinfectants and/or sanitisers and other cleaning materials / equipment being used effectively and in a timely manner?
- Is the premises free from pests and there is no evidence of pest access points?
- Is there appropriate and separate storage for all food types, ambient, frozen, refrigerated, raw and ready to eat?
- Are all temperature control units operating at the correct temperatures i.e. fridges, freezers, chill display units, service or holding hotplates etc
- Are all areas, fixtures, fittings and equipment clean and sanitised?
- Do you know why and when a food handler may need to be excluded and do food handlers know why and when they must not come to work?
- Do staff have a good understanding of personal hygiene requirements such as protective clothing & handwashing?
- Do staff understand the term “cross-contamination” and know how to prevent it? (both bacterial and food allergens)
- Are raw foods and ready to eat foods, stored, prepared and handled separately?
- Is the shelf life of food controlled and monitored correctly and accurately?
- Are staff clear about what to do if someone enquires about a food allergen? Are the correct communication systems in place to ensure allergen free requests can be met safely?
- Is there an appropriate documented food safety management system (HACCP) in place?
- Are all your records up to date and correct?
- Have staff received appropriate food safety training and is this up to date and documented?
- Do the management team have sufficient knowledge of the food hygiene responsibilities of the business?
- Is there a positive attitude to food safety and hygiene (food safety culture)?
If any of the above concerns you, or you are uncertain how to achieve the points effectively, drop me an email, I will be happy to have a chat and see if I can help you with a plan to make sure you are covered from all aspects.
