Empire Cinemas Ltd. Food Safety System overview February 2007 presented by Des Hillier Consultant Environmental Health Officer

HACCP and all that There are new European Regulations that all companies have to comply - these require a HACCP. The new manual is a HACCP because –food safety risks are assessed (risk rated) –critical controls are identified, –contaminants (physical and bacteriological) are assessed

The critical controls we identified are Cooking things properly Cleaning up properly and as you go preventing cross contamination food control (ie look after it) chilling and Checks (temperatures, cleaning schedules etc.)

HACCP 2 What is the legal requirement? HACCP Cross-contamination * Personal hygiene * Cloths * Separating foods * Pest control * Maintenance * Food allergies * Physical and chemical contamination

HACCP - 2 more C’s HACCP Cleaning * Cleaning effectively * Clear and clean as you go * Your cleaning schedule HACCP Chilling * Chilled storage and display * Chilling down hot food * Defrosting * Freezing

HACCP Cooking * Cooking safely * Foods that need extra care * Reheating * Ready-to-eat foods * Checking your menu * Hot holding

HACCP Management Opening and closing checks/Extra checks Transporting food Training and supervision/Customers Suppliers and contractors/Stock control Safe method completion record Prove it

HACCP Diary Daily checks Weekly review by CM’s 4-weekly review by GM’s Prove it records Staff training record Suppliers' list Cleaning schedule Others - –Pest control records –staff controls for gastrointestinal infections

The Manual Has a number of sections, these are Introduction Company policy Food Safety System HACCP Food Safety Training Policy food poisoning - food borne illness Cleaning Records and forms

EXERCISE Each pair will be given a ‘section’ of the new manual to look at and then report back to the group on what they find Summarise; –what is there –what you will need to do to ‘comply’

Exercise

Introduction Summarise the section Requirements are:

Company policy The company policy is a ‘one pager’ at the very front that sets out a general statement of policy (this is what we will do). It sets out the companies intentions it is signed by Paul Baxter it includes a sentence saying ‘if you find something lacking - then you must inform the GM’ It sets out certain duties for staff - what are your ‘duties’ (pages 6, 7 & 8) sets strategic training policy (more in Section 2) Tells you about the law and EHO powers.

Food Safety Section 2 talks about ‘Safe Catering’ Provides a flow diagram of the food chain in the premises Laws such as The Food Safety Act 1990, the regulations made under that law such as: The Food Hygiene (England 2) Regulations 2006 A Notice to put on the wall for the EHO to see Hygiene and Training Policy in depth Food safety controls for premises and people 12 Golden Rules for Foodies

Sets out food safety disciplines staff illness guidance and fitness to work 12 golden rules (page 35) pre employment questionnaire induction check list

HACCP The crucial part introduces the HA part (Hazard analysis) and the CCP bit (Critical control points) –but critical to what? Sets standards for food premises temperature standards (for fridges, chillers, etc) Sets out the companies food control policy in full

HACCP The risk assessment bit looks at hazards - risks - controls temperature controls considers frozen foods, cooked and chilled foods freezer breakdowns hot and cold holding and display delivery temperatures food storage purchasing policy

Food Poisoning An interesting stomach churning section on viruses, bacteria, yeast's, moulds and the like plus the chemical contamination issues and physical damage as well as the weird and wonderful world of histamines there is an interesting table to compare your symptoms by! And controls

FP 2 And it talks about handwashing –this is the one issue I raised during my recent visits - Staff are not washing your hands enough –smoking –Cross contamination

Cleaning Cleaning Schedules Check forms Daily, weekly and monthly cleaning schedules and management check sheets

Records the cleaning schedules appear here as well as the weekly and monthly management control checks calibration forms compliance audits temperature record sheets delivery checks probe calibrations and (and I hope you do not need this) an alleged food poisoning form

Any questions

Your commitment –Empire Cinemas needs you to commit to use the Policy standards and guidance –to point out where it is wrong or poorly working –to stop, think and check –so you all produce the safest food you can

This is the end Thankfully it had to come at some point! Thank you