INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP)

ProcessTargets ChillersTemperature Below 41 o F (5 o C) Separation Raw food separate from ready to eat food. FreezersTemperature Freezer -18 o C Defrosting Food: Inside fridge hrs prior to further preparation. Ambient Food PreparationTime & Temperature Minimum Time Possible (Heated Food Max 2 hrs then destroy) (Chilled Food Max 4 hrs then destroy) Separation Raw food separate from ready to eat food. CookingTemperature & Time Core Above 165 o F (75 o C) for 30 seconds Weight/Size Maximum Portion X kg ServeryTemperature Above 140 o F (60 o C) TrolleyTemperature Chilled Food Below 41 o F (5 o C) Heated Food Above 140 o F (60 o C) ReheatingTemperature Core Above 180 o F (83 o C)for 30 seconds CleaningConcentration & Time Fruit & Veg Prep: Chlorine 100ppm for 10 minutes

WHAT YOU NEED TO PUT INTO PLACE PRIOR TO IMPLEMENTING HACCP - THE ESSENTIAL REQUIREMENTS OF A GOOD FOOD BUSINESS Index 1)Executive Management Commitment 2)Training 3)Facilities 4)Equipment 5)Potable Water & Ice. 6)Supplier Control 7)Stock Rotation & Control

8)Traceability and Recall 9)Washing & Disinfecting Ready to Eat Fruit & Vegetables. 10)Cleaning Schedule 11)Chemical Control. 12)Pest Control 13)Waste Management

FINALLY……. ANY QUESTIONS?

WHAT NOW! Complete the Hazard Analysis Form Amend your Policies & Procedures Amend Monitoring / check forms Train Your Staff Revisit Date…….

Recommended text book Janet Brown