Contents

INTRODUCTION

INTRODUCTION.. 3

FOOD SAFETY POLICY STATEMENT. 5

ORGANISATIONAL CHART. 6

RESPONSIBILITIES. 7

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HACCP PLAN – PATIENT CATERING.. 13

HACCP FLOW DIAGRAM – RETAIL. 20

HACCP PLAN – RETAIL. 21

STAGES OF OPERATION

PURCHASE. 27

DELIVERY. 29

REFRIGERATED STORAGE. 31

FROZEN STORAGE. 35

DRY STORAGE. 38

FOOD LABELLING.. 40

PREPARATION (including Pick & Pack) 41

SANDWICH / SALAD PREPARATION.. 43

THAWING.. 45

COOKING / REHEATING.. 47

COOLING / BLAST CHILLING.. 48

INTERNAL TRANSPORTATION – HOSPITALITY. 54

HOSPITALITY…………………………………. 55

HOT HOLDING/SERVICE – RESTAURANT AND HOSPITALITY. 50

COLD DISPLAY – RESTAURANT AND COFFEE SHOP. 52

INTERNAL TRANSPORTATION – WARDS. 58

WARD SERVICE. 60

TEMPERATURE MONITORING PROCEDURES. 62

PRE-REQUISITES

PERSONNEL. 66

STAFF TRAINING.. 71

CLEANING.. 73

PEST CONTROL. 77

STRUCTURE, EQUIPMENT AND WASTE DISPOSAL. 79

GLASS AND PHYSICAL CONTAMINATION.. 84

FOOD BROUGHT IN BY VISITORS/PATIENTS POLICY. 86

ALLERGENS. 87

GM FOOD POLICY. 94

ACRYLAMIDE. 95

FOOD POISONING & COMPLAINTS PROCEDURE. 96

OUTBREAK OF FOOD POISONING ALLEGATION – INVESTIGATION PROCEDURE. 100

AUDITS. 102

VISITS BY ENFORCEMENT OFFICERS. 103

LISTERIA. 105

DOCUMENT CONTROL. 108