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Additional resources for CTH Food Hygiene, Health and Safety
Despite best efforts, errors can occur and a food safety system based upon HACCP principles is designed to correct errors before a food safety hazard occurs. If corrective action has been taken, for any reason, it is important that it is documented. 6 Documentation Being able to demonstrate ‘due diligence’ is a form of defence in the event of a court action and is evidenced through documentation supporting your operations and systems being in place to verify the methods and processes used. 7 Temperature records of chilled and frozen storage Temperature control during reheating/cooling of foods Temperature records for chilled vending Food probe temperatures during production Food probe calibration reports Fridge/freezer thermostats monitoring Invoice/delivery notes and delivery temperatures Flow diagrams Recipe control Food complaints Corrective actions Planned equipment and premises maintenance Staff training Effective HACCP It is important that the HACCP plan is pertinent to the individual business and the identification of the hazards associated within the food operation, and the controls and monitoring processes in place.
Smoking Form of preservation used mainly with meat and fish. Dehydration Removing one of the elements that bacteria need to survive (moisture) is a form of food preservation and also prolongs shelf life. The types of foods commonly associated with dehydration are packet convenience foods and dried fruits. Chemical additives Additives in the form of salt (brine, pickling or curing processes), sugar (jams), acids (pickling), sulphur dioxide (wines, beers) are used in the preservation of food stuffs.
2 Storage principles Foods not stored properly, not rotated, out-of-date or damaged by poor storage conditions can lead to food wastage and loss of money to the business. Contamination risks should be minimised by ensuring foods are covered and stock checked on a regular basis by means of a stock take and visual observation. 3 Water drainage/condensation in dry storage areas causing mould-related problems on food. Pest infestation, gnawing of food, faecal matter/urine on food, dead insects.