8/3/2019 new_haccp
http://slidepdf.com/reader/full/newhaccp 1/3
Section A - POLICY
1
Food SafetyManual
August 2009
Helping to deliver the
EATdot food service concept…
8/3/2019 new_haccp
http://slidepdf.com/reader/full/newhaccp 2/3
2
Contents
Section A: POLICY
1. Introduction
2. Food Safety Policy Statement
3. Legislative Framework
4. Policy Statement
5. Policy Implementation
6. Duties & Responsibilitie s
7. Registration of Food Businesses
8. School Managers Agreement Certificate
9. Employees (All) Agreement To Report Infection
10. Environmental Health Officers (EHO)
Section B: PROCEDURES
11. Hazard Analysis Critical Control Points (HACCP)
12. HACCP Flow Gram
13. HACCP Procedure for Purchasing
14. Purchasing Hazard Analysis
15. Delivery Procedure
16. Delivery Guidance Notes
17. Delivery Hazard Analysis
18. Storage Procedure19. Storage Hazard Analysis Ambient
20. Storage Analysis Refrigerated
21. Storage Analysis Frozen
22. Stock Rotation Procedure
23. Temperature Monitoring Procedure
24. Temperature Monitoring Hazard Analysis
25. Temperature Probe (Selection for Task)
26. Temperature Probe Correct Use
27. Temperature Probe Care & Safety
28. Defrosting of Foodstuffs Procedure
29. Defrosting of Foodstuffs Hazard Analysis
30. Cooked Meat Production Procedure
31. Cooked Meat Hazard Analysis
32. Sandwich & Roll Preparation Procedure
33. Safe Use of Eggs Procedure
34. Receipt, Production & Service of Poultry Procedure
8/3/2019 new_haccp
http://slidepdf.com/reader/full/newhaccp 3/3
3
35. Cooling of Foodstuffs Procedure
36. Reheating of Food Procedure
37. Use of Colour Coded Chopping Boards & Knives Procedure
38. Disinfectant Tablet for Fruit & Vegetable Procedure
39. Safe Use of Food Wrappings & Packaging Procedure40. Effective Cleaning Procedure
41. Sterilising Sinks Procedure
42. Pre-Employment Medical Questionnaire
43. Food Handlers Induction Sheet
44. Personal Hygiene Standards
45. Food Handlers Checklist for Good Hygiene Practice & Fitness for Work Procedure
46. Refrigerator / Freezer Breakdown Procedure
47. Pest Control Procedure
48. Nut Allergy Policy: Customer Information
49. Food Transport Policy
50. Food Transport Record
Section C: PROCEDURAL FORMS
51. Example of Food Business Registration Form
52. Supplier Order and Delivery Temperature Form (HACCP Form1)
53. Refrigerator & Freezer Temperature Record Form (HACCP Form 2)
54. Probe / Thermometer Register Form (HACCP Form 3)
55. Cooking Time & Core Temperature Record Form (HACCP Form 4)
56. Display Equipment Temperature Record Form (HACCP Form 5
57. Cleaning Arrangements Form (HACCP Form 7)
Section CHECKLISTS 58. Refrigerator / Freezer Storage Checklist
59. Glass Register and Weekly Checklist
60. Structural and Equipment Monthly Checklist