1. GMP and HACCP in restaurants
Comenius School Development Project
Stella Maris
Srednja šola Zagorje

2. Julia Wood and Andrea Boyes
Chapter 11
FOOD PREPARATION
Julia Wood and Andrea Boyes

3. INTRODUCTION
Good hygienic practices must be followed during all aspects of food preparation.
We have a legal responsibility to ensure the food that we produce is safe to eat.

4. CONSIDERATIONS WHEN DESIGNING A LINEAR WORKFLOW
PRODUCT
PERSONNEL
UTENSILS AND EQUIPMENT
REFUSE

5. LINEAR WORKFLOW
When planning a food preparation or production area there should be totally separate areas for ‘ready-prepared’ foods and raw foods.
Raw foods must be washed and prepared before entering other sections.

6. THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION
LINEAR WORKFLOW
THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION
RAW COOKED

7. Example of a Linear Workflow

8. COLOUR CODING SALAD & FRUIT RAW COOKED/READY TO EAT RAW FISH
DURING FOOD PREPARATION, COLOUR CODED UTENSILS & EQUIPMENT SHOULD BE USED
SALAD & FRUIT
RAW
COOKED/READY TO EAT
RAW FISH
VEGETABLES
DAIRY PRODUCTS

9. TEMPERATURES TO BE ADHERED TO DURING FOOD PREPARATION AND
Fridge storage 8ºc or below
Best practice 5ºc or below
Freezer storage -18ºc or below
Cooking Temp +75ºc or above
Hot hold Temp +63ºc or above
Blast chill for reheating – Cool to
0ºc - 3ºc within 90 minutes

10. THE TWO HOUR RULE
Hot Food should be kept above 63ºc, however it can be held below this temperature for one period of time for up to a maximum of two hours

11. THE FOUR HOUR RULE
Cold food should be kept below 8ºc, however it can be held above this temperature for one period of time for up to a maximum of four hours

12. HACCP DOCUMENTATION
IT IS NECESSARY TO KEEP RECORDS OF VARIOUS TASKS THAT ARE CARRIED OUT.
Here are some examples that could be used during food preparation
Product Intake Form
Food Storage Temperatures
Cooking Tempeartures
Cooling Temperatures
Cleaning Schedules

13. PERSONNEL It is extremely important that strict
personal hygiene rules are followed,
during the whole of the process.
REMEMBER
HANDS, THE FACE, THE NOSE
THE MOUTH ETC HAVE
BACTERIA PRESENT
HANDWASHING IS
EXTREMELY IMPORTANT

14. WHEN TO WASH YOUR HANDS DURING FOOD PREPARATION
After:
Entering food room
Using toilet
Handling raw food
Changing a dressing
Touching hair, nose or face
Smoking, eating, coughing,
sneezing and blowing the nose
Cleaning
Handling waste
Handling external packaging.

15. PERSONAL HYGIENE RULES
JEWELLERY SHOULD NOT BE WORN WHEN PREPARING FOOD
CLEAN PROTECTIVE CLOTHING SHOULD ALWAYS BE WORN DURING FOOD PREPARATION
A FULL SHOE, PREFERABLY A SAFETY SHOE SHOULD BE WORN
HAIR SHOULD BE CLEAN AND TIED BACK WHEN LONG
A HAT IS NOT A LEGAL OBLIGATION, BUT IT IS GOOD PRACTICE TO WEAR A HAIRNET AND A HAT
NAILS SHOULD BE KEPT SHORT AND FALSE NAILS AND NAIL VARNISH IS NOT ALLOWED

16. REPORT ILLNESS TO SUPERVISOR/TUTOR
BEFORE PREPARING FOOD, YOU MUST REPORT TO YOUR SUPERVISOR IF YOU ARE SUFFERING FROM ANY OF THE FOLLOWING
SICKNESS/DIARRHOEA
FOOD POISONING/FOOD BORNE ILLNESS
SKIN INFECTIONS
SEPTIC CUTS/BOILS
SERIOUS COLD/FLU
EATEN SUSPECT FOOD
ILL WHILST ABROAD

17. THE END Made by the Comenius Team Julia Wood and Andrea Boyes LEEDS
ENGLAND