HACCP School Development Project

1. HACCP School Development Project Chapter 12 Food Preparation By Julia Wood and Andrea Boyes Stella Maris Srednja šola Zagorje

2. INTRODUCTION Good hygienic practices must be followed during all aspects of food preparation. We have a legal responsibility to ensure the food that we produce is safe to eat.

3. LINEAR WORKFLOW CONSIDERATIONS WHEN DESIGNING A LINEAR WORKFLOW • PRODUCT • PERSONNEL • UTENSILS AND EQUIPMENT • REFUSE

4. LINEAR WORKFLOW • When planning a food preparation or production area there should be totally separate areas for ‘ready-prepared’ foods and raw foods. • Raw foods must be washed and prepared before entering other sections.

5. LINEAR WORKFLOW THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION RAW COOKED

6. Example of a Linear Workflow

7. COLOUR CODING DURING FOOD PREPARATION, COLOUR CODED UTENSILS & EQUIPMENT SHOULD BE USED SALAD & FRUIT RAW COOKED/READY TO EAT RAW FISH VEGETABLES DAIRY PRODUCTS

8. TEMPERATURES TO BE ADHERED TO DURING FOOD PREPARATION AND • Fridge storage 8ºc or below Best practice 5ºc or below • Freezer storage -18ºc or below • Cooking Temp +75ºc or above • Hot hold Temp +63ºc or above • Blast chill for reheating – Cool to 0ºc - 3ºc within 90 minutes

9. THE TWO HOUR RULE • Hot Food should be kept above 63ºc, howeverit can be held below this temperature for one period of time for up to a maximum of two hours

10. THE FOUR HOUR RULE • Cold food should be kept below 8ºc, however it can be held above this temperature for one period of time for up to a maximum of four hours

11. HACCP DOCUMENTATION IT IS NECESSARY TO KEEP RECORDS OF VARIOUS TASKS THAT ARE CARRIED OUT. Here are some examples that could be used during food preparation • Product Intake Form • Food Storage Temperatures • Cooking Tempeartures • Cooling Temperatures • Cleaning Schedules

12. PERSONNEL It is extremely important that strict personal hygiene rules are followed, during the whole of the process. REMEMBER • HANDS, THE FACE, THE NOSE THE MOUTH ETC HAVE BACTERIA PRESENT • HANDWASHING IS EXTREMELY IMPORTANT

13. WHEN TO WASH YOUR HANDS DURING FOOD PREPARATION After: • Entering food room • Using toilet • Handling raw food • Changing a dressing • Touching hair, nose or face • Smoking, eating, coughing, sneezing and blowing the nose • Cleaning • Handling waste • Handling external packaging.

14. PERSONAL HYGIENE RULES • JEWELLERY SHOULD NOT BE WORN WHEN PREPARING FOOD • CLEAN PROTECTIVE CLOTHING SHOULD ALWAYS BE WORN DURING FOOD PREPARATION • A FULL SHOE, PREFERABLY A SAFETY SHOE SHOULD BE WORN • HAIR SHOULD BE CLEAN AND TIED BACK WHEN LONG • A HAT IS NOT A LEGAL OBLIGATION, BUT IT IS GOOD PRACTICE TO WEAR A HAIRNET AND A HAT • NAILS SHOULD BE KEPT SHORT AND FALSE NAILS AND NAIL VARNISH IS NOT ALLOWED

15. REPORT ILLNESS TO SUPERVISOR/TUTOR BEFORE PREPARING FOOD, YOU MUST REPORT TO YOUR SUPERVISOR IF YOU ARE SUFFERING FROM ANY OF THE FOLLOWING • SICKNESS/DIARRHOEA • FOOD POISONING/FOOD BORNE ILLNESS • SKIN INFECTIONS • SEPTIC CUTS/BOILS • SERIOUS COLD/FLU • EATEN SUSPECT FOOD • ILL WHILST ABROAD