2.2 Explain The Operational Requirements For Food Safety

3. Technical Certificate 2.2, 2.3, 2.4
You have a new member of your team; write a guidance document to explain the operational requirements needed to ensure food safety. You need to include:
• The implementation, management and application of good hygiene practices including cleaning, disinfection and pest control.
• Food safety procedures for suppliers and stock control.
• Operational methods and safe working practices for food safety.

Guidance

CLEANING AND DISINFECTING
It is a legal requirement for businesses that food premises are kept clean and disinfected. As a food handlers you should perform a “clean as you go” policy when on shift using sanitiser and disposable paper towel.
It is everyone responsibility for keeping your workplace clean and tidy.
Within your job descriptions you must participate in “Clean as you go” responsibilities:
• Regularly wiping down food contact and hand contact surfaces using sanitiser and disposable paper towels
• Undertaking thorough two stage clean and disinfecting when “critical cleaning” is needed
• Removing food waste and packaging as you work
• Keeping workstations organized and tidy

Two stage cleaning
Stage 1: It helps to remove dirt and grease
First, spray the sanitiser onto the surface, using a cloth wipe the surface to get rid of food debris or grease. Wipe off the sanitiser solution with a disposable paper towel afterwards.
Stage 2: It reduces bacteria to a safe level
Second, spray the surface again with the sanitiser. Leave the sanitiser on the surface for the contact time specified in the manufacturer’s instructions for 5 minutes. Then wipe off with a disposable paper towel.

PEST CONTROL
Pests can destroy and contaminate our food and equipment and surfaces with bacteria, droppings and disease. Infestations of pests may result in enforcement such as prosecution and closure of our business by the Local Authority. Pests on premises especially seen by customers are damaging our business and may lead to publicity and reduction of Food Hygiene Rating.

• Check all deliveries for infestation such as packaging materials for pest presence
• All open food must be stored in lidded containers or covered and kept where pests cannot access it
• Regularly inspect stock and storage areas for signs of pests. Any sightings of pests must be reported to the manager immediately
• Suspended ceilings or drainage pipes must be examined to ensure there are no access points
• Doors and windows to food storage areas must be kept closed at all time
• External areas should be kept well maintained

FOOD SAFETY PROCEDURES FOR SUPPLIERS AND STOCK CONTROL
Delivery times and locations must be agreed with the nominated supplier only.
The temperature of chilled and frozen foods must be checked upon delivery. Record every individual food delivery on the “Delivery Record Sheet”.
Effective stock management means that stock rotation, labelling and shelf life procedures, and food is used in rotation for FIFO and within its date code. Following the procedure will limit time for any harmful bacteria to grow, ensure that products maintain their quality and reduce the chance of attracting food pests.
• High-risk food items such as cooked meats, fish, and diary products must be delivered within a tolerance of +8°C
• Frozen foods should be delivered at -18°C, a tolerance of -15°C and below is acceptable.
• Food must not be allowed to sit unattended when delivered and you must be stored within 30 minutes, always check the following:

1. Date coding
2. Quality and quantity
3. Condition
4.
Temperature

Deliveries outside the specified temperature levels must be refused.
Report immediately any temperature concerns you might experience to the Food and Beverage Manager please.

OPERATIONAL METHODS AND SAFE WORKING PRACTICES FOR FOOD SAFETY
Fridge, freezers and dry storage
• Chilled foods must be stored at or below +5°C
• Frozen foods must be stored at or below -18°C
• Raw and cooked meat must be segregated in fridges, if it is not possible cooked and ready to eat food must be stored above the raw food to prevent from drippings
• All food must be covered and date labelled

Date coding

Products delivered by suppliers will carry use-by or best before dates and date dotting including the storage information must be adhered to.
Products produced in house must be labelled in accordance with policy document.

• Cooked meats 2 days
• Sandwiches produced in house 1 day
• Cooked riced disposed by the end of service
• Defrosted food 3 days
• Prepared Salad items prepared on the day of service disposed at the end of the shift
• Decanted canned products 2 days

Preparation

Raw food must be prepared separately in designated “Raw” areas only. When handling raw food you must wear disposable gloves and apron, and after finishing the work to perform two-stage cleaning procedure on surfaces or equipment that has come into contact with raw sources and dispose off gloves and apron.

Use separate containers and equipment for raw and cooked meat such colour-coded tongs, knives and chopping boards for different types of foods.
Always wash your hands before handling ready to eat and cooked foods.
Separate thermometers must be used for raw and cooked meat and probes must be sanitised before and after inserting them into food.
Defrosting
All items that require defrosting must be removed from their original packaging, placed in a lidded container and defrosted in the fridge for up to 72 hours.
Cooking
All high-risk foods must be cooked until a core temperature of +75°C is reached for at least for 30 second when tested with a probe.
Cooling
Food must be cooled to +5°C within 2 hours and whenever it is not possible divide the food into smaller portions.
Service
Hot food on display must be held above +63°C for a maximum of 2 hours of service. Hot hold temperature must be fully monitored and properly recorded every 30 minutes.
Cold food on display must be held at +8°C or below for a maximum of 4 hours.