Hazard Assessment

Hazard Risk Assessment

1. Hazards

Growth of food poisoning bacteria and production of toxins on high risk foods.
Cross contamination of food poisoning bacteria from raw foods on to high risk foods.
Foreign body contamination.
Product deterioration/excessive shelf life.

2. Controls

Fridges operated between 1°C — 4°C and records kept.
High risk foods stored separately from raw foods. Different fridges allocated to specific food types where possible, or raw foods to be stored BELOW high risk food.
All foods stored in covered containers or wrapped.
All prepared foods to be identified with a "use by" date.
Date code labels to be checked and out of date stock to be discarded.
Rotation of stock and use by specified date.
Effective cleaning and sanitising of fridges with particular attention to handles and food containers.
Regular maintenance and servicing of fridges.

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Storage temperature of high risk foods to be between 1°C and 4°C	Record fridge operating temperatures	1°C − 8°C	Inform manager Move foods to another fridge Adjust/repair fridge
Storage conditions and stock rotation of high risk foods	Visual checks	All high risk foods to be stored covered and dated No direct contact with raw foods to occur No foreign bodies to be present.	Inform manager Discard contaminated/ out of date food

1. Hazards

Growth of food spoilage bacteria and enzyme activity due to poor temperature control.
Cross contamination of food poisoning bacteria from raw foods on to high risk foods.
Product deterioration and physical contamination due to poor covering and excessive shelf life.

2. Controls

Frozen foods stored below −18°C. (Ice-cream in a service freezer can be held at −12°C for no longer than one month).
High risk foods stored separately from raw foods.
All foods stored in covered containers or thoroughly wrapped.
All brought-in foods retain their original "best before" date and in-house produced foods identified with a "best before" date.
Foods frozen on the premises to be provided with a "best before" date not exceeding 3 three months from date of freeze.
Date code labels checked and out of date stock discarded.
Stock rotate and use by specified date.
No overloading of freezer.
Effective cleaning and sanitising of freezers with particular attention to handles and grilles
Effective defrosting of freezers.
Regular maintenance and servicing of freezers

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Storage temperature of food in freezer below −18°C	Recording of freezer temperatures daily	Below −15°C	If warmer than −15°C manager informed and freezer temperature adjusted. Food move to another freezer unit
Storage condition of high risk foods	Visual checks audit.	All foods to be stored covered and dated No contact with raw foods Within date	Manager informed. Discarded contaminated/ out of date food

1. Hazards

2. Controls

All foods stored covered.
Dry goods once opened stored in airtight, pest proof containers.
"Best before" dates to be transferred when dry foods are decanted from original packaging.
Store room kept clean, cool, dry, well ventilated and lit.
Date labels checked and out of date stock discarded.
Stock rotated and used by specified date.
Packaging checked for signs of damage.
No chemicals stored in food stores.
Pest proofing of dry goods store.

3. Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Food stored in dry goods store	Visual inspections/ cleaning schedule	Stores to be clean and dry Absence of foreign bodies Free from chemical contamination and taint Within date Pests absent Pest control contract	Clean store room Damaged, spoiled/ contaminated or infested food discarded Out of date stock discarded