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Le Chef Award Winning Chefswear |
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Hazard Risk Assessment
Stage 1 — Purchase
1. Hazards
- High risk foods contaminated with food poisoning bacteria or toxins.
- Foreign body contamination.
- Chemical contamination (pesticides, weedkillers, others).
- Excessive levels of spoilage bacteria on food.
2. Controls
- Assessment and approval of suppliers before use. Utilisation of British Retail Consortium approved suppliers when ever possible
- Maintenance of a list of approved suppliers.
- Purchase of food only from approved suppliers.
- Setting of purchase specifications with suppliers including delivery temperatures and delivery conditions for high protein foods (meat, poultry, fish, shellfish, meat products and dairy products).
- Specification that products containing eggs which require no cooking, are made with pasteurised eggs.
3. Critical Control Point Monitoring and Record Keeping
| Critical Control Point | Monitoring Procedure | Acceptable Range | Corrective Action |
| Selection of reputable suppliers | Supplier specification letter Assessment of food safety information returned by suppliers. Assessment audits of suppliers of high risk food. |
Food can only be obtained from approved suppliers | Cancel order. Assess company under the Approved Suppliers system |
