Safety Planning in Kitchens
Who is responsible for safety?
All team members in a food related business, engaged in preparation, manufacture or sales have a responsibility to identify risks and alert management. Knowledge is vital, action imperative.
An investment in staff training is a lot less expensive and distressing than the ramifications of a food safety incident. Renowned specialist food safety management systems advisors and training firms, including Food Alert, carry out CIEH/RSPH accredited classroom and online based training.
At the commencement of employment staff should receive health and safety and food hygiene training which is the basis for safe performance and minimising the chances of an unfortunate incident. Do not forget to organise food safety courses for the staff who have minimal contact with food including reception staff and cleaners.
Refresher courses are recommended every few years.
The accrued knowledge must be implemented and managed effectively.
Safety management systems
Enforcing a food safety management system is compulsory. Hazards Analysis Critical Control Points (HACCP) based preventative food safety management systems are EU/UK legislation compliant.
The 7 HACCP principles:
- Identify any hazards that must be removed, reduced or avoided.
- Identify the critical control points (CCPs.) These are the points at which you need to prevent, remove or reduce a hazard in your process.
- Set limits for the CCPs.
- Monitor the CCPs.
- Enforce remedial actions when there is an issue with a CCP.
- Implement checks that the measures are working.
- Keep satisfactory records.
Carrying out regular kitchen hygiene audits is a primary way to highlight issues at the earliest opportunity.
HACCP plans are unique to your business and address risks in your processes and environment, within the framework of the HACCP principles.
e.g. NHS data shows that food allergies rates have escalated in the last twenty years. HACCP and the creation of HACCP plans specific to in-house recipes is a proactive way to comply with allergens awareness and labelling requirements.
Does HACCP work?
Yes, it is apparent to the HSE, FSA and local authority auditors when food safety courses have been taken and safety management systems are in operation, with HACCP plans applied. The establishments with a safety management system consistently enjoy better results during inspections.
Utilising a digital compliance software tool for your safety management systems like FACT from Food Alert is time and cost effective. Updates, records, laws, allergens management, accidents, the monitoring and management of audits are centrally located, with no paperwork.
Level 2 HACCP training: For staff who have contact with food.
- HACCP food safety management systems.
- Risk awareness.
- HACCP’s purpose and benefits.
- How to use HACCP.
- The seven principles.
- Establishing HACCP food safety management systems.
- Identifying HACCP procedures.
- Hazard recognition.
- Critical control points.
- Corrective actions at all levels of employment.
- Food hygiene – assessing critical control areas.
- Contamination, its sources and controls.
- How to reduce/eliminate risks using HACCP.
- How HACCP reduces risks.
- Workplace safety.
- Staff competency.
Level 3 is AS/A level equivalent and is tailored to supervisors, management and owners.
Please contact food safety management systems specialists today to learn more.