How you manage and record what you do to make sure food is safe
This is the area where a lot of restaurants fall down. There are several key points that contribute to your overall management score – particularly when it comes to training and documentation – so read on for more info.
Scheduling
- Your cleaning schedule – A cleaning schedule is a useful tool to help you clean effectively in your business. Guide
- Opening and closing checks/Extra checks – It’s essential that you and your staff do certain checks every time you open and close. Guide
Managing
- Training and supervision/Customers – It is essential to train and supervise your staff effectively to make sure they handle food safely. Guide
- Suppliers and contractors/Stock control – How you handle suppliers and contractors is important to food safety. Guide
- Product withdrawal and recall – Responding quickly to any problems with food products you use or sell is an important part of managing food safety in your business. Guide
Recording
- Safe method completion record – Record documentation. Guide
- Daily records need to be kept. These should include:
- Temperatures
- Inspection records
- Daily cleaning schedules
- Allergens records
- Staff training records.
Hazard Analysis and Critical Control Points (HACCP)
What is HAACP?
HACCP is a system that helps food business operators look at how you handle food, and makes sure that your food is safe to eat.
As part of your inspection, the officer will check that your business has an appropriate HACCP-based food safety management system in place. This should include:
- Hazards
- Controls in place to cover all critical control points within your business
- Records of approved suppliers
- Documented Food Safety Policy
- Clear record of how foods are delivered, stored, prepared, cooked, reheated and served.
Getting Started
An Environmental Health Officer will want to review the diary upon visiting your premises and can be the difference between a zero and a five. To get your hands on this, click here.
- Set up and maintain your own diary of your health and safety and food hygiene procedures and document your daily checks or events. A diary can take as little as one minute a day to complete, unless you have something special to document.
- Use the FSA’s template that will help you record stuff like staff training records, supplier’s list, contact list, cleaning schedules, prove-it records and a four week review.
There are a range of food safety management packs to help you manage your food safety management procedures, find the one relevant for your business here.