A Guide to February 2006

FOOD HAZARD ANALYSIS

CATERERS IN
SOUTH LAKELAND

Food & Safety Group

South Lakeland House, Lowther Street, Kendal, Cumbria LA9 4UD
Website: www.southlakeland.gov.uk
Tel: (01539) 733333
John Blythe Ext. 7483
Tina Burns Ext. 7479
Brenda Collins Ext. 7479
Hilary Fawcett Ext. 7478
Simon Rowley Ext. 7477
Paul Hughes 01229 584424 (Town Hall, Queen St, Ulverston)
A Guide to

Food Hazard Analysis

2
A Guide to

Food Hazard Analysis

Hazard Analysis
Why do it?
Because:

It is a Legal Requirement

The Food Hygiene Regulations (England) 2006

EC Regulation 852/2004 Article 5 requires all food businesses to put in place procedures which are
based on the principles of Hazard Analysis and Critical Control Points (HACCP). You are required
to provide appropriate document and records showing how the HACCP principles are being
applied.

This leaflet is designed to assist you in carrying out a Hazard Analysis for your own food
business.

A free pack designed to assist businesses in writing a food safety system, Safer Food, Better
Business (SFBB), has been devised by the Food Standards Agency in conjunction with caterers. It
is available from EC Logistics Tel 0845 6060667/ Fax 02088673225/ E Mail
[email protected] it can also be viewed and downloaded directly from the FSA
website at www.food.gov.uk. This pack, if correctly utilised, is recognised as one way for small
businesses to comply with the requirement for a documented system.

A good hazard analysis system, which is well implemented provides:

` An assurance of safety catering for customers

` Gives you peace of mind

` Can provide evidence of due diligence

1
A Guide to

Food Hazard Analysis

It is good practice to establish general

policies for your premises e.g.:
` Management responsibilities
Audits, checklists, spot checks. Ensuring good catering practice is followed.

` Training of staff
E.g. Minimum qualifications – Basic Food Hygiene Certificate. In-house training. Staff training
records. A Directory of local trainers is available from your Environmental Health Officer.

` Personal hygiene
E.g. Basic rules regarding clothing, hair covering, jewellery, cleanliness, etc.

` Staff illness reporting

Staff suffering from sickness and/or diarrhoea must be excluded from food handling. Return to
work only after a minimum of 48 hours clear of symptoms or seek advice from your
Environmental Health Officer.

` Cleaning schedules
May specify areas/equipment/products and frequency of cleaning or allocate responsibility for
cleaning.

` Food storage
E.g. Refrigerators; raw meat/eggs/vegetables to be kept separate from or below cooked
products.
Loose dried goods to be kept in containers.
Separate areas/containers for thawing to prevent leakage of fluid.

` Use of Thermometers
Checks to be made of storage/cooking/hot and cold display temperatures. N.B. Specify
thermometer calibration intervals (records should be kept).

` Displays/Buffets
E.g. Limit length of time food displayed/protection from contamination.

` Cross Contamination
Specify areas/equipment to be used for specific foods and tasks.

` Foreign Body Contamination

Potential contaminants not stored in kitchen e.g. cleaning fluids, glass.

` Waste storage
Both inside and outside the kitchen.

` Pest Control
Could specify contractor or make your own routine visual checks.

2
A Guide to

Food Hazard Analysis

Identifying Food Hazards

Food hazards are anything that could harm the consumer i.e.:
Micro-organisms

` Contamination (from people, equipment, raw food).

` Growth (temperature control, stock rotation).

` Survival (under cooking).

Foreign Material

` Contamination with glass/metal fragments, hair, jewellery.

Chemicals

` Contamination with cleaning or pest control chemicals.

Allergens

` You should be aware of potential allergens, although these are not major food hazards.
Contamination with allergens e.g. ingredients derived from nuts or equipment previously used
for nuts/nut products can cause anaphylactic reaction in sensitive individuals.

3
A Guide to

Food Hazard Analysis

Identifying Food Groups

You do not have to carry out hazard analysis of every item on the menu individually.

Foods can be looked at in groups that undergo:-

` similar preparation

` processing

and

` present similar hazards

For example:

` Roast meats

` Batches of meat stews/pie fillings/chilli etc that may be chilled or frozen after cooking and then
reheated for service

` Pâtes

` Burgers

` Salads

` Egg dishes

` Rice dishes

` Fish

` Speciality foods

4
A Guide to

Food Hazard Analysis

Carrying out a Hazard Analysis

Steps

These are stages in the process e.g. purchase, storage, thawing, preparation, cooking, cooling,
reheating and service.

Hazards

Identify what can go wrong e.g. bacterial growth, cross contamination, contamination from foreign
bodies or chemicals.

Controls

Establish what you can do about it e.g.:

` Cleanliness of premises and equipment

` Good personal hygiene of staff

` Correct temperatures:
Delivery
Storage
Cooking
Cooling
Reheating

` Prevention of contamination e.g. from meat fluids/dirt, dirty equipment, hands, dishcloths etc.
Deliveries outside normal operating hours must be avoided unless suitable protection is
provided.

` Use of separate, clean utensils, chopping boards etc.

Targets

Establish specific targets e.g.:

` Temperatures:
Storage – legal requirement is 0-8ºC. Recommended good practice is 0-5ºC.
Cooking - 75ºC for at least 30 seconds (or suitable alternative time/temperature
combination) – see table on page 9.
Hot holding – above 63ºC
Reheating - 75ºC for at least 30 seconds

` Cooling times:
Refrigeration within 90 minutes.

5
A Guide to

Food Hazard Analysis

Monitoring
Ensure controls and targets are met e.g:-

` Use of calibrated probe thermometer. N.B. calibration can be carried out using boiling water
(probe should register 100ºC) and iced water (probe should register 0ºC).

` Checklists
Temperature logbooks
Cleaning schedules
Pest Control records
Supervision of staff
Assessment of staff

` Corrective Action

Establish procedures to be followed if controls and targets are not achieved e.g.:

Reporting problems to immediate supervisor/management

Refrigeration failure; adjust setting, if necessary call in engineer
Inadequate cooking; increase time/temperature

` Records – which records need to be kept e.g.:

Delivery temperatures
Refrigeration temperatures
Hot holding
Cooking temperatures
Cleaning schedules
Pest control

6
A Guide to

Food Hazard Analysis

A flow diagram can be used to enable

you to identify points critical to food
safety and appropriate controls
O BT AIN FO O D S FR O M A R EPU T ABLE SU PPLIER

AR E D ELIVE RY TEM PERA TUR ES ACC EPTABLE?

(FO O D S 8ºC O R LESS)
CH EC K TH AT THE FO O D SU PPLIED IS O F G O O D Q U ALITY

PLAC E FO O D S IN FR ID G E/FR EEZER W IT H O U T D ELAY

R O T AT E ST O C K T O U SE W IT H IN R EC O M M EN D ED U SE BY BEST
BEFO R E D AT ES

H O LD FO O D AT O R ABO VE
63ºC D U R IN G SER VIC E SER VE FO O D
PER IO D

IF YOU INTEND TO COOL THE FOOD IN ORDER TO REFRIGERATE/FREEZE AND REHEAT

WHEN REQUIRED, REFER TO NEXT SHEET.

7
A Guide to

Food Hazard Analysis

C O O L FO O D S Q U IC KLY, T R AY, PO R T IO N , D IVID E O R SEPAR AT E

LAR G E Q U AN T IT IES O R LAR G ER JO IN T S, AIM FO R C O O LIN G
T IM ES U N D ER 90 M IN U T ES AT R O O M T EM PER AT U R E (BLAST
C H ILLER S AR E AD VISABLE).

D AT E C O D E FO O D S
D EVELO P A SYST EM O F G O O D ST O C K R O T AT IO N
SM ALL BAT C H ES AR E SAFER T H AN LAR G E BAT C H ES

FR EEZE -18ºC O R LESS

R EFR IG ER AT E 8ºC O R
LESS. SER VE C O LD O R
R EM O VE FR O M
R EFR IG ER AT O R JU ST
BEFO R E R EH EAT IN G .

T H O R O U G H LY D EFR O ST IF
N EC ESSAR Y

C O O K T H O R O U G H LY, EN SU R E FO O D S AR E R EH EAT ED T O AT
LEAST 75ºC

SER VE IM M ED IAT ELY

IT SHOULD BE NOTED THAT FOREIGN OBJECTS AND CHEMICALS/CHEMICAL TAINTS

MAY CONTAMINATE FOOD AT ANY STAGE OF PRODUCTION OR BE PRESENT IN THE
INGREDIENTS USED.

8
A Guide to

Food Hazard Analysis

COOKING TIME/TEMPERATURE TABLE

E.g. SPIT ROASTING CHICKENS, SPARE RIBS, JOINTS ETC

Equivalent Core Cooking Time/Temperature

Time Core Temperature
45 minutes 60ºC
10 minutes 65ºC
2 minutes 70ºC
30 seconds 75ºC
6 seconds 80ºC
Ref. “Handling Cooked Meats Safely A Ten Point Plan” obtainable from the Department of Health

The safety of the process will depend upon where contamination is located in the meat. With
whole joints of beef and lamb, contamination is usually on meat surfaces.

As long as the surface becomes hot enough, high “core” temperatures are not needed. Rare
cooked beef should be safe, provided there is no contamination of the interior (e.g. by needles
during injection/contaminated temperature probe/”stabber” type price tickets) or contamination of
its surfaces after cooking.

This will only be true if you are using whole meat cuts. Other meat species are more likely to have
contamination within the meat itself.

Whole muscle joints of chicken, turkey and pork must not be cooked “rare”.

Boned/rolled products and comminuted/reformed product and products with added herbs/spices
should be regarded as potentially more heavily contaminated prior to cooking than whole muscle
products.

These products should not be cooked rare, they should be fully cooked, with all parts of the
product reaching a safe time/temperature combination.

You must monitor and record the cooking temperature of the products themselves.

Remember, it is important that the WHOLE of the food achieves the necessary
temperature/time combination to be safe.

Following cooking extreme care must be taken to ensure strict physical

separation of cooked and raw product to avoid any possibility of
bacterial contamination.

Clean hands

Clean product contact surfaces

Clean equipment

9
 EXAMPLE OF A FOOD HAZARD ANALYSIS FOR:-
Batch cooking of food for subsequent reheating e.g. Bolognese Sauce, Meat Pie Filling
Step Hazard Controls & Targets Monitoring Corrective Action Records
Purchase Contamination/spoilage of Purchase from reputable Audit supplier
raw meat supplier

Receipt Contamination/spoilage of Visual inspection. Return deliveries which do not satisfy Delivery temperature
raw meat the monitoring criteria. (Record on invoices).
Check date codes.
Change suppliers.
Check delivery temperatures

Storage Contamination/spoilage of Store at recommended Check temperatures Adjust setting or call in engineer. Storage temperature
raw meat temperature.
Use within date code

Cooking* Survival of pathogenic Cook to a centre temperature Use a calibrated Continue cooking until 75ºC reached. Temperature of batch.
bacteria of 75ºc thermometer to check centre Review cooking procedures.
temperature of food

Cooling* Growth of spores which Cool quickly (within 90 mins) Note length of cooling time. Ensure batches are small enough to Cooling periods.
have survived cooking protected from contamination. cool within 90 mins.
process. Visual check.
Break down into smaller
Contamination by portions if necessary. Supervision of staff.
pests/foreign
bodies/chemicals.

Storage* Growth of micro-organisms Refrigerate at 8ºC or below Check fridge and freezer Assess fitness of food. Storage temperature
within 90 mins of cooking. temperatures regularly and
record. If in doubt – discard.
Label product with date of
production/use by. Check dates on stored food. Discard out of date food.

Rotate stock and use in date Review stock rotation system.

order.

Reheating* Survival of pathogenic Heat to a centre temperature Use a calibrated probe Continue cooking until temperature Food reheat
bacteria. of at least 75ºC. thermometer to check the reaches 75ºC. temperatures
centre temperature (if using
a microwave, fixed portion
sizes, specific power
level/time settings may be
specified if monitoring
proves that this is sufficient
to reheat to 75ºC or above).
*Points critical to food safety.
 EXAMPLE OF A FOOD HAZARD ANALYSIS FOR:-
Roast Joints, Poultry, Cooked Meat Preparation
Step Hazard Controls & Targets Monitoring Corrective Action Records
Cooking Survival of BACTERIA. Cook to at least 75ºC. Time/temperature Record core temperature.
combination. Use probe
thermometer to check core
temperature.

Service* Contamination Serve immediately using clean Ensure all equipment, Thoroughly clean and sanitise before Cleaning schedule.
utensils and cutting boards. boards and works surfaces use if not done.
are thoroughly sanitised.

Cooling* Growth of spores. Cool quickly to 8ºC within 1½ Check cooling time. Split and separate joints to reduce Record cooling time.
hours. cooling time.
Contamination. Ensure contact areas Cleaning schedule
Lightly cover. thoroughly sanitised. Thoroughly clean and sanitise before check list.
use if not done.
Equipment and work surfaces
thoroughly sanitised.

Storage* Contamination. Store wrapped or in clean Check storage dates. Discard foods past storage date. Date codes on food.
container in separate fridge or
Growth of bacteria. above raw meat. Check refrigerator Adjust operation settings or call Temperature records.
temperature and freezer refrigeration engineer.
Store at or below 8ºC. temperatures.
(Advised 5ºC. Freezer -18ºC).

Service Cold* Contamination Good personal hygiene. Ensure hands, equipment and work Cleaning schedule
surface are clean and sanitised. check list.
Use of clean equipment and
work surfaces. Do not leave meats at room
temperature – return to refrigerator.
Remove only as needed from
refrigerator.

Reheating* Contamination. Clean equipment and work Check cleaning. Clean and sanitise as necessary. Check/record reheat
surfaces. temperatures.
Check reheat temperature Continue to reheat to achieve 75ºC or
Good personal hygiene. 75ºC or above. above.
Reheat to 75ºC – serve
immediately.

*Points critical to food safety.

 FOOD HAZARD ANALYSIS
Food Group:
Step Hazard Controls & Targets Monitoring Corrective Action Records
 COOKING FOOD
Date Weight of Food Temp. After Hot Holding Cooling Period Initials
Before Cooking Cooking Temp. (Target less than 90
(Target 75º) (Target 63ºC or above) mins)

Thermometer Calibrated Date ……………………………………………………

Iced Water 0ºC
Boiling Water 100ºC
 STOCK ROTATION/CODE CHECK RECORD

Required Frequency of Check Daily/Weekly/Monthly*/Other …………………………….

(*Delete as required)

Products to be Checked Date Checked Checked by (Signature) Action Taken e.g. Price
Reduction/Disposal
A Guide to

Food Hazard Analysis

Food handlers’ fitness to work

Good Hygiene Practice for people working in areas where food is
handled
1. Wash and dry your hands: -

Before and after handling food; and

After going to the toilet.

2. Report any illness to the management.

3. Do not work if you are suffering from diarrhoea and/or vomiting.

4. Do not handle food if you have scaly, weeping or infected skin, which cannot be totally
covered during food handling.

5. Ensure cuts and abrasions on exposed areas are totally covered with a distinctly coloured
waterproof dressing.

6. Do not spit/smoke/eat or chew gum in food handling areas.

7. Wear clean protective clothing, including appropriate hair covering.

8. Ensure work surfaces and utensils are clean.

Requirements for return to work following illness due to gastrointestinal

infection
No vomiting for forty-eight hours once any treatment has ceased.

The bowel habit has returned to normal for forty-eight hours either spontaneously or following
cessation of treatment with anti-diarrhoeal drugs.

Good hygiene practice, particularly hand washing, is observed in all circumstances.

15
A Guide to

Food Hazard Analysis

Pre-Employment Questionnaire for use by

Employers
1. Have you now, or have you over the last seven days, suffered from diarrhoea and/or
vomiting.

2. At present, are you suffering from: -

(i) Skin trouble affecting hands, arms or face? YES/NO

(ii) Boils, styes or septic fingers? YES/NO

(iii) Discharge from eye, ear or gums/mouth? YES/NO

3. Do you suffer from: -

(i) Recurring skin or ear trouble? YES/NO

(ii) A recurring bowel disorder? YES/NO

4. Have you ever had, or are you now known to be a carrier of,
typhoid or paratyphoid? YES/NO

5. In the last 21 days have you been in contact with anyone, at

home or abroad, who may have been suffering from typhoid
or paratyphoid? YES/NO

If the answer to any question is “Yes” the individual should not be employed as a food
handler until medical advice has been obtained.

16
 CATERERS – SUGGESTED FOOD SAFETY SELF ASSESSMENT

Week ending:
This form aims to help you identify areas within your business that you should be making regular checks
on.
At the beginning of every day make sure: -
M T W T F S S

• Your equipment (e.g. fridge, freezer, oven) is working correctly

• Staff are fit to work and clean and presentable

• Everything is clean (surfaces, equipment, utensils, floor etc)

• There are plenty of handwashing and cleaning materials (soap, paper towels, cloths etc

During the day make sure: -

• You have checked all deliveries to ensure food is in good condition, within date code, at
correct temperature

• Food is stored correctly i.e. in clean, covered containers with raw and ready to eat foods
kept completely separate.

• You use separate equipment and surfaces for preparing/handling raw and cooked
foods.

• Food is thoroughly cooked or reheated (you can use a clean probe thermometer to
check.

At the end of every day make sure: -

• No food is left out.

• Food past its “Use by” date has been thrown away.

• Dirty cloths have been removed for cleaning and replaced with clean ones.

• Waste has been removed and fresh bags put in place.

Weekly checks: -
Yes No
Are all areas free from signs of pest entry or pest damage?

Are all items of equipment in good working order?

Have all weekly cleaning tasks been completed?

Monthly checks:
Calibrate your probe thermometer (using boiling water 100ºC and/or melting ice 0ºC)

NOTES – CORRECTIVE ACTION POINTS – RECORD ON BACK OF SHEET

Name:
Position:
Signature