Hello,
Our small company makes and delivers sandwiches and business lunch buffets. Examples I have found on the internet for haccp range from the very basic (just filling out SFBB folder), to more involved for manufacturing on a large scale. If you could please cast an eye over this draft to see if it is appropriate to a small catering business (approx 100 covers a week). Also, will I need to complete for EVERY items, or can I use a generic eg. sandwich one? Many thanks (I'm a bit bewildered!):
HACCP Plan for Safe Catering
Food Item: TUNA MAYOINASSE SANDWICH WITH CUCUMBER
1. Purchase/Delivery
2. Preparation of sandwichingredients
3. Preparation of sandwich
4. Service/delivery to endconsumer
1. PURCHASE/DELIVERY
Purchase/Delivery of ingredients for tunasandwich:
· Bread
· Butter
· Tuna
· Mayonnaise
· Red onion
· Cucumber
· Seasoning
HAZARDS:
BIOLOGICAL
Yes, a risk of bacterial growth in foods ifsupplier not refrigerating at correct temperatures during storage andtransport.
CHEMICAL
No. Allsuppliers used provide us with up to date CMI or other relevant information, soall ingredient are therefore commercially packaged and sterile.
PHYSICAL
Yes. If food product is poorly packaged, foreignbodies may have contaminated.
CONTROLS:
Fully vet all suppliers, and only use Companytrusted suppliers.
Always fully check packaging on arrival, ifdamaged, do not accept and inform supplier.
Always take temperature of high riskchilled foods on receipt to ensure they are below 8°c.
CRITICALCONTROL POINT
Yes. Chilled food to be delivered at 8°c or below.
All packaging to be in good condition.
CRITICAL LIMITS
As above, andreject delivery.
MONITORINGPROCEDURES
Temperature is taken, and recorded ondelivery invoice. These are routinelychecked by the accounts department.
CORRECTIVEACTION
Head chef to inform supplier of problem,and cease trading if necessary.
Record any problems and communication indiary for future reference.
2. PREPARATION OF SANDWICH INGREDIENTS
· Tuna
· Mayonnaise
· Red onion
· Salt and pepper
· Cucumber
HAZARDS:
BIOLOGICAL
Yes. Bacteria could multiply to unsafe levels if refrigeration not managedcorrectly.
CHEMICAL
No. As Company policy to only use food safe sanitiser in kitchen prep area.
PHYSICAL
Foreign bodies could contaminate food ifstaff not wearing protective clothing, and food not being covered correctly.
Metal, or paper could enter the tuna mixturefrom opening the can if not done with due care and attention.
CONTROLS
Be sure to make the minimum amount toensure, freshness and good stock rotation.
Mayonnaise is refrigerated below 5°c and date labeled.
Can of tuna is opened, drained and checkedthat no physical contaminated has occurred.
Fruit/vegetables are washed in foodpreparation sink to remove any debris and any possible chemicals or bacteria.
Seasoning to be kept in sealed container,and a clean utensil used to decant amount needed.
Staff to wear clean uniform, hair in hat orhairnet, and clean apron.
Staff to have washed hands before handlingfood, and between different preparations, and be fit for work.
When preparation is complete, food item tobe covered and labeled and stored in correct area of fridge (below 5°c).
CRITICALCONTROL POINT
All prepared sandwich ingredients to becovered, labeled and stored in correct area of fridge (below 5°c).
CRITICAL LIMIT
Should you find that your sandwichingredients temperature has risen, for example due to fridge door not shuttingetc. to above 8°c. Move immediately to another fridge if afterassessing time limits it is within 4 hours. If unsure discard and record wastage and alert engineer.
MONITORINGPROCEDURES
To ensure fridge temperatures are correctby checking am and pm, and calibrating thermometers monthly. Full service contract in place for equipmentwith same day call out service.
CORRECTIVEACTION
Staff re-trained if any problems with theabove processes.
Any food deemed to be a risk of bacterialcontamination to be disposed of immediately.
3. PREPARATION OF SANDWICH
HAZARDS
BIOLOGICAL/CHEMICAL/PHYSICAL
As detailed in no.2.
Additional hazard, work surface for lyingout of bread could contain bacteria or foreign bodies and debris which couldcontaminate sandwich.
Sandwiches left uncovered after productioncould result in biological and/or physical contamination.
CONTROLMEASURES
As detailed in no.2.
Additional control: Work surfaces are clean, and sanitized priorto sandwich production.
Prepared foodstuffs outlined in no.2 –removed from fridge for the minimum amount of time needed for production of sandwich.
After sandwich is made, cling-filmedimmediately and labeled and returned to the fridge.
CRITICALCONTROL POINT
Food is notleft unrefrigerated, when not be used in production.
MONITORINGPROCEDURES
As above, also:
Visually check sandwiches at all stages,especially before they are wrapped.
Staff are following policy on hand washing,uniform standards etc.
CORRECTIVEACTION
As above, also:
If a sandwich becomes physicallycontaminated, discard immediately.
Staff retraining when necessary.
4. SERVICE AND DELIVERY TOEND CONSUMER
HAZARDS:
BIOLOGICAL
Yes. Growth of bacteria due to inadequate refrigeration during storage andtransportation.
CHEMICAL
No.
PHYSICAL
No. As long as packaging is intact.
CONTROLMEASURES
As above, also:
Fridge delivery van is correct temperature(below 8°c) and is clean.
Delivery driver is clean and presentable.
CRITICALCONTROL POINT/LIMIT
As above, also:
Including van temperature.
MONITORING PROCEDURES
Recording of van temperature on delivery.
Visual inspection of van and drivermonitored.
CORRECTIVEACTION
Any sandwich that is found to have been inthe temperature danger zone of above 8°c, for longerthat 4 hours to be discarded.
Staff retraining.
Full service of fridge and fridge van.
Edited by Charles.C, 28 November 2011 - 04:26 AM.
removed many blank spaces
