RAMSIDE ESTATES FOOD SAFETY & HYGIENE MANUAL HACCP BASED RECORDS INDEX Section 1 Introduction Introduction to Company Operations Foreword Food Safety and Hygiene Manual Format Food Safety Management Systems – HACCP Principles Introduction Description of Ramside Estates Catering Activities – Site Specific Section 2 Food Safety and Hygiene Policy Statement Company General Food Safety and Hygiene Policy Statement (Signed and Dated) Section 3 Organisations Organisation Charts Section 4 Rules or Standards and Monitoring Techniques 4.1 Approved Suppliers 4.2 Staff Training 4.2.1 Health and Safety Training - Line Managers 4.2.1 Health and Safety Training – Workforce 4.3 Cross Contamination
GENERAL FOOD SAFETY & HYGIENE POLICY STATEMENT RAMSIDE ESTATES GENERAL FOOD SAFETY AND HYGIENE POLICY STATEMENT Ramside Estates recognises its legal and moral duties to comply as a minimum standard with all current and relevant legislation and associated documentation. Ramside Estates and its food outlets primary goal is to endeavour to continuously deliver a high quality food restaurant and catering service with high standards of food safety and food hygiene. In order to ensure that we meet our goals a comprehensive food safety and hygiene management system has been designed and implemented at each venue. The system is based upon the core
Lids which are always closed; Regular emptying of bins; Ensure external bins also have good fitting lids; External bins to be kept away from the entrance and egress routes and windows; All bin bags to be tightly secured; All waste to be put in bin bags within bins 4.14 CLEANING and DISINFECTION and CLEANING SCHEDULES Cleaning Methods Cleaning methods are an integral part of the Level 2 food safety and hygiene training programme along with the fundamental differences in disinfection, sterilisation, sanitising and steam cleaning. In addition the need to ensure that no chemical cleaning agents residue is left on food surfaces and equipment in order to ensure that the food does not become chemically contaminated. Each head chef or executive head chef must ensure that the cleaning methods adopted are in force, correctly implemented and effectively managed. Cleaning agents must never be mixed and further control measures will be found in the company COSHH assessments. Cleaning Schedules It is imperative that cleaning schedules are implemented in accordance with risk and equipment in use and the actual completion of the schedules must be clearly evident with dates and times of completion. The cleaning schedules include: What needs cleaning?
How will cleaning be carried out? When will it be cleaned? Who will do the cleaning? A cleaning schedule needs to be available and will cover as a minimum the following general timescales of completion: CAYG (Clean As You Go); Daily; Weekly; Monthly; Three Monthly; Six Monthly and over The schedule needs to identify the CAYG activities including benches, surfaces on an basis up to the Filter cleaning and then the deep cleaning of extraction canopies and ducts. 4.15 PREMISES AND EQUIPMENT Legal Considerations relating to Premises The regulations relating to the layout, design and construction of the premises include the following considerations: