Hygiene Procedure
The following updates are introduced to the SOP, since we have set up the online dashboard, we can monitor in real time, via the online systems the various ccp forms. The paper versions stopped being used as of February 2019. Now due to the closure of all branches due to the coronavirus outbreak in march 2020 and are current re-opening schedule from 18/8/2020, we have had to adapt and change the operation of our business to incorporate social distancing as well as all measures directed by government guidelines in our sector. This update will replace the last update.
Change to operation:
The main change to the operation is that we will no longer be serving the help yourself buffet, where the dishes are cooked in the kitchen then sent out to the hot holding buffet area, due to this system we have also had to reduce dishes and separate cooking areas such as the open kitchen will now no longer be utilised. The new system will be a more a la carte system with customers ordering via an app which incorporates the dish name, Description and all relevant allergies for that dish. They will pay one set price and will be able to order as many times as they like and as much as they like from the menu. The meals will then be assembled in the main kitchen to order and taken out directly to the tables via staff.
Hot Holding in main kitchen
Hot holding with this new system will now be within the main kitchen, the food should not be held here for long and will consist more of components to make up the dishes in a speedy fashion, for example, there will be cooked trays of meats then a selection of vegetable’s and different sauces, all these will be topped up in small portions then the assembler chef will assemble the dish to order, of course, there will also be a selection of starter items such as spring rolls etc. none of these items should be held here beyond an hour due to the nature of the business. However, CCP controls are in place to ensure regular temperature checks are made 1stly from the chefs cooking to the holding area of over 75C then whilst in the holding area above 63C this not only ensures compliance but most importantly is to ensure the quality of the product served to the customer both in freshness from the control of the quantity of item cooked to the final temperature that the food reaches the customer at.
Online link CCP9
This form is used to record 3 different temps but via one link whereby the relevant section is ticked off within the form:
Kitchen Cooking Temp –
When this name has ticked a temperature via a sanitised food probe will be used to check the final cooking of an item to be served to the hot holding for example sliced beef or spring rolls.
Hot Food Holding –
When this name is ticked at temperature via a sanitised food probe will be used to check the holding of the items in the main holding area pre-assembly, this name can also be used to random check the assembled dishes to ensure quality and heat of dish sent out.
Cold Food Holding-
When this name is ticked at temperature via a sanitised food probe will be used to check the holding of the items in the fridges, items such as sushi or desserts.
Any food kept within the hot holding area must also be covered with lids during quiet periods to ensure that the heat is retained and the dishes are held above the minimum 63c, if any dish is found below the temp it should be discarded, investigations made over equipment functioning correctly and if all clear a new dish cooked to replace the below standard dish. If problems with equipment are found then an alternative hot holding location should be found and the problem recorded on the maintenance link as well as informing management straight away, so as maintenance can be contacted to repair the equipment asap. The faulty equipment should then not be used until it has been repaired and tested to ensure working and holding the temperature correctly.
All areas of the holding area must be sanitised and kept clean at all times. The rectangle holding bain maries should have their water changed and cleaned when needed due to trays falling in, for example, if found clean at end of night they must be emptied and cleaned a minimum of once a week as part of weekly buffet deep clean.
Refrigerator / chiller control
This form will now be completed via the provided link, which will upload directly to the live online dashboard. It will remain as recording twice per day one at the beginning of the day and one at the end of the day with any problems reported via the maintenance link and directly to management. It is also management responsibility to check and follow problems found up making decisions to move or discard food accordingly with issues found, as in the main sop set out procedures.
Pest control form
This form will now be completed via the provided link, which will upload directly to the live online dashboard. It will remain as recording once per day one at the beginning of the day with any problems reported via the maintenance link and directly to management. It is also a management responsibility to check and follow problems found reporting to pest control company to visit if required.
Daily monitoring of Deliveries form
This form will now be completed via the provided link, which will upload directly to the live online dashboard. All temp checking, date checking as well as reporting and procedures will remain the same as those outlined in main SOP
Daily Monitoring of Defrosting Form
This form will now be completed via the provided link, which will upload directly to the live online dashboard. All items defrosted should be recorded on this link daily, and will provide further proof of safe defrosting practices as well as those provided by the current physical date gun recording procedure. It is a management responsibility to check daily that this procedure is being followed.
Daily Monitoring of Batch cooking Form
This form will now be completed via the provided link, which will upload directly to the live online dashboard, for all batch cooking items throughout the days' service. It is a management responsibility to check daily that this procedure is being followed.
Daily Monitoring of Batch cooling Form
The Batch cooling form will form part of the form filled in on the batch cooking link, stating the time of the cooling process after batch cooking, the completion of batch cooling will be sent as an update link via the company moxtra app to the branch BOH operations group where it should be opened and completed to give the final cooling temp and time, Items classed as batch cooking are pre-final cook items such as cooking batches of battered raw chicken wings to a cooked state, cooling then safely holding ready to be cooked to order to the hot holding station.
Kitchen Prep Records
This link should be completed daily for the recording of all prep such as veg, noodles etc done within the kitchen. So as to be able to control quantities, quality and correct use by dates etc.
Dessert prep records
This link should be completed daily for the recording of all dessert items prepared. This should be monitored to control quantities made, quality and correct use by dates etc.
BOH training links
This link should be used by Managers to fill in as kitchen staff are trained and progress through various stations, this also covers the hygiene and procedures outlined in sop training.
Staff sickness report
This report will track any staff illness and take special consideration during this time of the coronavirus outbreak, those being, If symptoms match to that of suspected coronavirus (a high temperature, new, continuous cough or a loss or change to your sense of smell or taste), staff should be asked to quarantine for at least 7 days in other cases the normal 48 hrs after symptoms have resolved rule will apply. By having this report in place it is easy for managers to be aware of any staff sickness and be able to make fast and informed decisions if needed.
(01062020)
Basic quick reference food safety
Food Handlers
All people carry a huge amount of bacteria on their body and clothes. It is essential that everyone working in the catering environment and food handlers in particular have high standards of personal hygiene to avoid cross contamination. In particular, it is essential that:
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Food handlers thoroughly wash their hands at appropriate intervals
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Food handlers abstain from unhygienic habits such as nose picking and nail biting whilst at work
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Food handlers wear clean protective Uniform
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Anyone suffering from vomiting or diarrhoea is excluded from the food premises
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All Food Handlers must ensure they wash their hands both before and after handling food.
FOOD DELIVERY
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Food must not be allowed to sit unattended, uncovered or outside of kitchen / serving areas.
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Do not accept food subjected to any abuse or canned products that are damaged.
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Frozen food deliveries may be accepted at a temperature no warmer than –15oC.
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Chilled food deliveries may be accepted at temperature up to +8oC.
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Once food is accepted it should be put away as soon as possible, particularly chilled or frozen food.
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All deliveries must be correctly checked, all info recorded on delivery sheet and Invoice must be signed by a supervisor.
FOOD STORAGE
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Carry out regular stock checks and observe good stock rotation principles - ‘first in/first out’. Discard any food that has passed its ‘Use by’ or Best before’ date.
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Do not store food on the floor. Ensure there is enough space underneath the lowest shelves to allow thorough cleaning.
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Keep all stores clean and tidy. Food and food stores should be checked regularly to ensure food safety and freedom from infestation.
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Cleaning chemicals, cleaning equipment or other possible contaminants should not be stored or left in food stores.
Chilled and frozen food must be stored at the following temperatures:
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Chilled food 2 - 5°C
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Frozen food -18°C or colder
Wherever possible (always in walk in fridge and freezer), separate refrigerated storage shelves and areas should be provided for cooked meats, cooked fish, raw meat, raw fish and dairy produce to reduce the risk of contamination. Where this is not possible food should be stored within the fridge as per the diagram below (bench fridges for example open kitchen):
Preparing hot food safely
Some types of bacteria can cause food poisoning. Thorough cooking is the best way to kill these bacteria and make sure that food is safe.
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Ensure all food is cooked to a minimum temperature of 75C
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When stored hot in bain maries, hotplates etc, maintain the temperature above 63C
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Only reheat the pre-cooked food once to 75C for immediate consumption
Keep hot food covered
In order to monitor the temperature of solid food, insert the tip of a sanitised probe thermometer into the centre of the thickest part of the food, where the temperature is likely to be coolest, i.e. the centre of a piece of sweet & sour chicken or into the centre of a spring roll (inserting from the top down not from the side).
REMEMBER
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Overstocking or refrigerators leads to poor chilled air circulation, resulting in higher temperatures and increased risk of spoilage and cross contamination.
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Strict stock rotation must be observed.
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Defrost frozen foods in the fridge with clear date of defrost and use by date sticker.
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All food containers must be cleaned and sanitised before use.
Food Contamination
If food, contaminated with harmful bacteria and viruses, is served to customers, it is very likely that food poisoning will occur. Food can also be contaminated with foreign materials such as chemicals, glass or packaging materials. Foreign materials in food cause distress and may injure customers.
Every effort must be made to prevent food being contaminated at each step in the food chain, and to eliminate naturally occurring bacteria and foreign materials, e.g. bacteria in raw meats and stones in fruit and vegetables.
Physical and Chemical contamination
Physical and chemical contamination may occur either before or after the food arrives at the catering premises. All staff must be aware of the possibility of this, and be vigilant at all times.
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Examples of physical contamination: packaging, hair, plasters
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Examples of Chemical contamination: detergent, bleach
Bacterial Contamination
‘High-risk foods’ are foods that are likely to cause food poisoning if they are contaminated with bacteria because they readily support the growth of bacteria and will not go through another stage in the food chain where the bacteria will be destroyed, e.g. cooking.
They are foods such as cooked meat and fish dishes, foods containing eggs and dairy products such as milk, cream and cheese, e.g. Cheesecake, and many ready to eat foods, such as cheese & eggs on the salad bar.
High-risk food can be contaminated with harmful bacteria and viruses:
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Directly, e.g. if raw meat is placed on the same plate as high-risk food;
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Indirectly, e.g. if a broken shell egg drips onto high-risk food in the fridge;
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Or most commonly by cross contamination e.g. when bacteria are spread to high-risk food via a vehicle, e.g. unwashed hands, chopping boards and knives or dirty cloths and uniforms.
To prevent cross contamination, it is vital you ensure that the correct chopping boards are used for the correct foods. All commercial kitchens should have colour coded chopping boards. Below is a chart of which boards should be used for which food
THE Chinese Buffet hygiene SOP file
