Hi Folks, I really hope that you can assist with my query as I'm a) new on this forum, & b) still a little unsure as to where the pitfalls may be in my HACCP plan.
Ok; firstly a little about me and what I do. I run Forest School, Bushcraft & Survival courses in UK woodland environments & school grounds & have recently registered my (new) company as a food company with the local EH team. Food ranges from cordial & water, packets of marshmallows to be toasted over an open fire (on a freshly cut & peeled stick), through to making bread & preparing game animals (purchased from registered game dealers), all of which are cooked either over an open fire (either stewed in a pot, fried on a griddle/paella pan, or just on a wooden spit (ie stick)), or cooked in a pit oven (Hangi).
I have plenty of certificates for what I do, but more relevant are the level 3 Managing HACCP in Catering & level 3 Award in Supervising Food Safely. So, as the sole employee of the limited company (and therefore Director) I need to write the HACCP document (principally for the local EH team to review and commence their inspection process, etc). I have looked at the various versions available (i.e. SFBB, Safe Catering, etc) and have plumped for the Safe Catering document as there is more for me to fill in, which given the fact that I don't make sandwiches in a tiled operation theatre is probably a good thing.
1st snag is that the document only comes in .pdf format and so far nothing has been able to convert it to an editable format and the local EH team don't have an editable version either. As such I can't upload it for your review & comments.
2nd snag is that ideally I should have running hot & cold water and a clean area to do the food preparation in. Given that these are a little thin on the ground in woodland environments I am proposing that the cooking is done at the camp fire (i.e. clean area), while the game animal preparation is done at a separate classroom area (i.e. non-clean area).
Does that sound reasonable so far?
"Food" is procured from supermarkets (glass jars of hot dog sausages & cooking sauces, bread, vegetables, rice, pasta, cordial, etc). Water comes from a domestic tap in regularly sterilised ex-MOD 20 litre water jerry cans, and game animals come from registered game dealers (as previously mentioned). The 'food' is purchased up to 1 week in advance of its consumption (the exception being cordial which tends to last longer; say 3-4 months). Water is usually used up during the course so has to be replenished (another domestic tap source), but if not, is replenished before the next course. Game animals (rabbits, trout, pigeons) are purchased from registered game dealers and are transported from their place of business in a large cool box (rated at 5 days cooling) and stored (domestic garage with fridge & freezer) in a cool environment (rabbits/pigeons) or in a fridge/freezer (rabbits/fish/pigeons) depending on whether they are to be used within a couple of days or stored for future use (purchased during seasons and stored for out of season courses). Appropriate numbers are then put in the cleaned cool box (with recording temperature data logger and cool blocks) which then stays in the woodland while the course runs. Students are given instruction on how to prepare the game animals (including use of plasters) and they are then cooked as noted before (not the students!). Students then return to wash hands under cold running water (water carrier with tap, operated by somebody with clean hands) using anti-bac soap. Drip dry, followed by anti-bac hand gel.
So, with that brief run through, where can you see holes in my HACCP document?
Thanks in advance!!
Chris
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