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Reference: CSF07
Title: Food Preparation & Assembly
Version: 03

1.0 Objective

The purpose of this policy is to promote the safe and hygienic handling and processing of
foodstuff’s.

2.0 Policy

Separate, colour coded cutting surfaces must be used for separate tasks. Ideally, the
following colour code should be followed:

Red - Raw meat Yellow - Cooked meat / fish

Blue - Raw fish White - Bread & Dairy Products
Green - Salad vegetables Brown - Raw Vegetables

If separate colour coded boards are not available then colour-coded board stickers should
be used. If stickers have run out or are not available due to supply problems, then a two
board policy, (one board used for raw products and a separate board used for cooked
products) must be adopted. These boards must be stored in separate locations and
thoroughly cleaned and sanitised between uses.

The raw and cooked food preparation areas must be sufficiently separated so as to
eliminate the risk of cross-contamination. Ideally, raw and cooked food preparation
should take place in separate rooms. Where complete separation is not possible due to
lack of space, separate areas using separate tables within a room should be followed. If
there is insufficient space to employ separate tables then separate ends of a single table
should be used. At no time should raw and cooked food preparation take place within
touching distance on the same table.

Separate knives and utensils must be used for raw and cooked food preparation. Ideally,
the same colour code used for cutting boards should be used for knives and utensils.

Food must not be washed in sinks used for general or equipment cleaning. A separate
sink used exclusively for food washing must be available.

Food should be cooled in a blast chiller. If a blast chiller is not working or available then a
suitable location must be found to cool foods. The location for cooling food must be dry,
cool, well ventilated and have food grade finishes. The food must be cooled to a core
temperature of 10C within 90 minutes before being place in refrigerated storage. Rapid
cooling is essential to reduce the growth opportunity for spore forming bacteria which
may not have been killed by the cooking process.

Food which is cooling whether in a blast chiller or in a suitable cooling location must be
covered to reduce the risk of contamination.

All food preparation where possible should be undertaken in temperature controlled

conditions at a maximum temperature of 12C. Where temperature control is not
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available the exposure of food to ambient temperature should be as short as possible,

and not exceed 30 minutes.

The food preparation utensils must be made from an appropriate material such as
stainless steel or polyethylene and not from porous materials such as wood. The utensils
should be in a good state or repair and not contain any operating mechanisms which
could harbour bacterial growth.

Food preparation equipment such as mixers, slicing machines etc., should be made of an
appropriate material such as stainless steel and be in a good state of repair.

Food storage containers must be made from an appropriate material such as stainless
steel or polyethylene and not from porous materials such as wood. The containers should
have tight fitting lids and be in a good state or repair.

Light fittings in all food preparation areas should be fitted with lighting covers, (diffusers)
to prevent contamination by foreign bodies.

3.0 Hazards

Contamination by food poisoning organisms, bacteria or toxins.

Contamination by toxic substances, foreign bodies or pests.

Cross-contamination of foods.

Bacterial growth due to poor temperature control.

4.0 Controls

Use separate cuttings surfaces for raw and cooked food preparation.

Use separate knives and utensils for raw and cooked food preparation.

Use separate preparation equipment for raw and cooked food preparation, (or clean
equipment between uses).

Segregate raw and cooked food preparation areas.

Cool foods in a blast chiller or suitable cooling location.

Cool foods for the correct time period.

Cover cooling foods.

Use food grade: cutting surfaces, knives, utensils and equipment.

Store foods in appropriate food grade containers with lids.

Prepare foods at the correct temperature, (enforcement of the ambient temperature

expose limit).
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Install and maintain lighting cover, (diffusers) to all food preparation rooms.

5.0 Monitoring

Daily visual inspection of food preparation surfaces, utensils and equipment

Daily visual inspection of food preparation areas to ensure correct food group
segregation.

Daily visual inspection of food cooling practices to ensure limits are not exceeded.

Daily visual inspection of food storage containers.

Maintenance of cold preparation room temperature records.

Preparation area supervisor to enforce 30 minute ambient temperature limit.

Daily inspection of preparation rooms lighting covers.

Completion and review of the in-house hygiene check list by the manager.

6.0 Corrective Action

Remove from service all defective, damaged, worn, aged food preparation utensils, food
containers and equipment and replace with new.

Discard any food considered to have been at risk of contamination or cross-contamination

during food preparation.

Discard any food considered not to have been cooled in accordance with best practice
and policy on cooling of foods.

Report any defective cold preparation room refrigeration equipment to the manager
immediately.

Discard any food known to have been or suspected to have been held at ambient
temperature during preparation for more than 30 minutes.

Report any defective, cracked or broken light covers in food preparation rooms.

Re-audit and complete any incomplete sections of the weekly in-house hygiene check list.

7.0 Audit Scoring Food Preparation / Assembly

Points will be deducted for the following: -

 Raw and cooked foods being prepared on the same cutting surfaces.
 Raw and cooked food preparation areas not segregated.
 The same knives being used on raw and cooked foods without cleaning between
uses.
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 The same utensils being used on raw and cooked foods without cleaning between
uses.
 Damaged food preparation knives or utensils.
 Damaged food preparation equipments.
 Wooden or non-food grade finishes to food preparation equipment.
 Food washed in general cleaning or equipment sinks.
 Cooling foods not covered.
 Food cooling in an unsafe location.
 Food cooled for more than 90 minutes at ambient temperature.
 High-risk food prepared for more than 30 minutes at ambient temperature.
 Non food grade or damaged food storage containers.
 Light fitting covers / damaged.

8.0References

9.0Records