Food Safety Management Ass.3

Food Safety
Management
Group Written Assignment (LO 3.1-3.2-3.33.4-3.5-3.6-3.7)
This assignment is a team research work on effective prevention systems in the control of
food contamination in a restaurant.
By Nafis Furreed, Saleem Reza Dulall, Kenny Calou, Soomaya Rawat and Chandisha Pittea
9/24/2014
Food Safety Management
Acknowlegdement
I would like to thank my tutor Miss Nisha Sookool Goolab for helping our team for our Food
Safety Audit Assignment which has been conducted at La Potinire Restaurant et Traiteur.
I would also like to thank Madam Priscille Desveaux, the Managing Director of La Potinire
Restaurant et Traiteur. I would like to thank Madam Caroline Ulcoq, the restaurant manager
of the organisation, for her non-reluctant help and for providing our team with all the
information we needed for this assignment. Without the help of the management of La
Potinire Restaurant et Traiteur, this assignment would not have been possible.
I would also like to thank my team members Nafis Fureed, Soomaya Rawat, Chandisha Pittea
and Kenny Calou for working as a team. Also a big thanks to all my colleagues, my friends
and my parents for all the help and support that they have provided me during the making of
this assignment.
Ecole Htelire Sir Gatan Duval
Table of Contents
Acknowlegdement ................................................................................................................................... i
Table Of Figures ...................................................................................................................................... v
List of Tables ........................................................................................................................................... v
List of Abbreviations ............................................................................................................................... v
Introduction ............................................................................................................................................ 1
Food Safety ......................................................................................................................................... 1
Importance of Food Safety Management ............................................................................................... 4
The benefits of Food safety Management .............................................................................................. 5
Discuss the key steps in a temperature system (3.1) ............................................................................. 6
Temperature Required for Food Safety .............................................................................................. 7
Cooking Potentially Hazardous Foods............................................................................................. 7
Observation and Audit at La Potinire Restaurant et Traiteur ........................................................... 8
Solutions and Recommendations ....................................................................................................... 9
Cold holding ...................................................................................................................................... 10
How cold holding should operate to avoid food related illness ................................................. 10
According to our observation ...................................................................................................... 10
Summarise methods for the safe storage of food (3.2)........................................................................ 11
Observation and audit at La Potinire restaurant ............................................................................ 12
Some solutions and improvements .................................................................................................. 12
Hot holding ....................................................................................................................................... 13
How hot holding should operate ................................................................................................. 13
Evaluate the importance of personal hygiene in the control of food contamination (3.3) ................. 15
Importance of Personal Hygiene ...................................................................................................... 15
Perception of people..................................................................................................................... 16
Self-satisfaction ............................................................................................................................. 16
Health issues ................................................................................................................................. 16
Legislation Personal Hygiene ......................................................................................................... 16
Safety Audit in the restaurant........................................................................................................... 17
Protective clothing ........................................................................................................................ 17
Recommendations ............................................................................................................................ 18
Training of staff ................................................................................................................................. 18
Practices to maintain a proper personal hygiene ............................................................................. 18
Evaluate cleaning and disinfection as a process supporting safe food production (3.4) ..................... 19
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Observation....................................................................................................................................... 19
Solutions ........................................................................................................................................... 20
Assess the problems associated with pest control in food premises (3.5) ........................................... 21
Environmental issues ........................................................................................................................ 21
Staff training ..................................................................................................................................... 21
Types of pests ................................................................................................................................... 22
Solutions to avoid Pests .................................................................................................................... 22
Justify the need for hygienic design and construction of food premises (3.6) ..................................... 23
General requirements ....................................................................................................................... 23
Other Requirements for a hygienic design and construction of a food premise ............................. 24
Layout............................................................................................................................................ 24
Ventilation..................................................................................................................................... 24
Ceilings .......................................................................................................................................... 24
Walls.............................................................................................................................................. 24
Floors............................................................................................................................................. 24
Woodwork .................................................................................................................................... 24
Work surfaces ............................................................................................................................... 25
Kitchen storage ............................................................................................................................. 25
Rubbish storage ............................................................................................................................ 25
Sinks .............................................................................................................................................. 25
Hand washing facilities and toilets ............................................................................................... 25
Cooking Equipment ....................................................................................................................... 25
Food Storage ................................................................................................................................. 26
Pest Control................................................................................................................................... 26
Observation and Audit at La Potinire Restaurant et Traiteur ......................................................... 26
Solutions and Recommendations ...................................................................................................... 27
Justify the importance of training as a quality assurance mechanism (3.7)......................................... 28
How proper training of staff should be............................................................................................. 28
Observation and Audit at La Potinire Restaurant et Traiteur ......................................................... 29
Solutions and Recommendations ..................................................................................................... 29
Checklists for Hygiene, Food Safety, Temperature, Quality and Security ........................................ 31
Utensils And Equipment checklist................................................................................................. 32
Food Preparation Checklist ........................................................................................................... 33
Food Storage and Dry Storage Checklist ....................................................................................... 34
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Refrigerator, Freezer, and Milk Cooler Checklist .......................................................................... 35
Temperature Log for Cold storage devices. .................................................................................. 36
Cleaning and Sanitizing Checklist .................................................................................................. 37
Hot Holding Checklist .................................................................................................................... 38
Cold Holding Checklist................................................................................................................... 38
Garbage Storage and Disposal Checklist ....................................................................................... 39
Pest Control Checklist ................................................................................................................... 39
Hygienic Design and Construction of Food Premises ................................................................... 40
Staff Training Checklist.................................................................................................................. 41
Reference .............................................................................................................................................. 47
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Table Of Figures
Figure 1- Personal Hygiene Checklist .................................................................................................... 31
Figure 2 - Utensils And Equipment checklist......................................................................................... 32
Figure 3 - Food Preparation Checklist ................................................................................................... 33
Figure 4 - Food Storage and Dry Storage Checklist ............................................................................... 34
Figure 5 - Refrigerator, Freezer, and Milk Cooler Checklist .................................................................. 35
Figure 6 - Temperature Log for Cold storage devices ........................................................................... 36
Figure 7 - Cleaning and Sanitizing Checklist .......................................................................................... 37
Figure 8 - Hot Holding Checklist ............................................................................................................ 38
Figure 9 - Cold Holding Checklist .......................................................................................................... 38
Figure 10 - Garbage Storage and Disposal Checklist ............................................................................. 39
Figure 11 - Pest Control Checklist ......................................................................................................... 39
Figure 12- Hygienic Design and Construction of food premises ........................................................... 40
Figure 13 - Staff Training ....................................................................................................................... 41
Figure 14 - Kitchen Plan ........................................................................................................................ 42
Figure 15 - Thermometer Reading for Food Safety .............................................................................. 43
Figure 16 - Letter of Attestation ........................................................................................................... 46
List of Tables
Table 1 - Temperature Measures and Control...................................................................................... 44
Table 2 - Hazardous Food Cooking Temperature Chart ........................................................................ 45
List of Abbreviations
MEP Mise En Place
HACCP Hazard Analysis Critical Control Point
Introduction
Food Safety
Food safety is a public health priority and every year, there are millions of people falling sick
and even many deaths have been reported due to the result of eating unsafe food. Food
safety can simply be defined as an assurance that food will not cause harm to any human
being or animal when it is prepared and/or eaten according to its intended use. People are
always expecting their food to be safe for consumption, therefore if food safety and food
hygiene are not taken seriously, it can be a serious health hazard and even lead to death in
many cases. Foodborne illness or food poisoning is the consumption of water or food that
has been contaminated. Foodborne illness is caused by pathogenic organisms which
eventually lead to either food intoxication or food infection. This occurs when a group of
person consume the same contaminated food or water and then suffer from the same
illness or symptoms.
There are usually three types of food contamination; physical contamination, chemical
contamination and biological contamination.
Physical contamination takes place when a foreign object like hair, insects or any hard
unwanted material comes in contact with food that is intended to be eaten. This is why food
handlers are not allowed to wear jewelleries while they are on duty. Despite the fact that
physical contamination can be less dangerous or completely harmless, it still makes food
look less desirable to consume. No one likes to have a hair in their food. This affects the
business and its reputation.
Chemical contamination takes place when chemicals make their way into food, such as
bleach, detergents, and perfumes and so on. It is always recommended to avoid using
strong chemicals in food area to avoid such contamination. Food handlers must always wash
their hands properly if they have handled chemicals before entering the food area.
The last type of contamination is biological. This is usually the most dangerous type of
contamination and it is usually more common in many restaurants. This happens when food
are affected by harmful tiny micro-organisms such as fungi, viruses, parasites and bacteria.
One of the most common ways food can be contaminated biologically is by cross
contamination, that when raw food comes in contact with cooked food. Practising a safe
food handling in the food industry will decrease cases of biological contamination.
Usually these types of contamination can happen at any time if precautions are not taken;
and if measures and guidelines are not provided to food handlers.
For this assignment, I am looking forward to make sure that food production is carried out in
the safest way as possible at La Potinire Restaurant et Traiteur in order to avoid any type of
contamination, whether physical, chemical or biological.
Food hygiene is about controlling pathogenic bacteria, which can cause serious illness. The
four main points to remember for a good hygiene are:
Cross-contamination
Cleaning
Chilling
Cooking
Temperature of food will need to be taken from time to time make sure it is safe to eat. If
temperature is checked, the growth of bacteria will make the food unsafe for consumption
and customers might suffer from food poisoning.
Cold food must remain to a temperature below 50C
Hot food must have a temperature above 630C
To make sure that food is being handled safely, I have prepared a few checklists to monitor,
check, record and control the following:
The level of staff personal hygiene
To check for kitchen equipment if they are clean
Food preparation
Food Storage And Dry Storage
Refrigerator, Freezer, and Milk Cooler
Large Equipment
Cleaning And Sanitizing

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Temperature Log for Cold storage devices.
Hot Holding
Cold Holding
Garbage Storage and Disposal
Pest Control
Hygienic design and construction of food premises
Importance of training
All the checklists are found in the annex of this report.
Importance of Food Safety Management

People are getting sick almost everyday from the food they consume from time to time.
Micro-organisms such bacteria, moulds and viruses are found in food that can eventually
cause foodborne illness such as stomach cramp, diarrhea and vomiting. Food poisoning
usually lead to gastroenteritis, which is the inflammation of the stomach and bowel system of
a person. It can also lead to more health serious damage such as septicemia or blood
poisoning and kidney problems.
Almost anyone can be a victim of food poisoning but some individuals including pregnant
women, old people, babies and kids are more likely to be affected by serious symptoms.
This is why businesses which are involved with food have to be very careful in order to
prevent any type of food poisoning and eventually help to protect its customers, employees
and the organization as a whole.
The following are the results from the negligence of not adhering to food safety measures:
The shutting down of the organization by law.
Loss of business due to negative publicity from previous guests, due to poor
standards, food poisoning outbreaks and even deaths. The reputation of the
organization is tarnished.
The sale of unsafe food can cause owners to pay fines and other costs of legal action.
This increases the money outflow of the business.
It causes a low employee morale and a high staff turnover, as the working conditions
of the organization are of fairly poor standards.
Customers complaints about unhygienic or unsafe food will increase.
Loss of food, food shall have to be thrown out as it has become unsafe for
consumption, thereby increasing costs and reducing profitability.
Employees will lose their jobs because of closure of the business or because they have
become long term carriers of food poisoning organisms especially salmonella.
The benefits of Food safety Management

Happy customers.
Improved reputation as an organization where food is produced in a hygienic
environment and is safe for its intended use and consumption.
Increase in business turnover which in turn will increase profitability.
Compliance with food safety regulations, which means no fines or legal actions will
be taken against the organization.
Less wastage of food and increased shelf life, thereby reduction in food costs and
increase in profitability.
Higher employee morale as they know that they are working in a clean, safe and
hygienic environment. Food safety is very important as stated above. It is a crime
punishable by Law to serve food that is unfit for consumption.
Discuss the key steps in a temperature system (3.1)

One of the main control for the safety of food is by using temperature control. The use of
heating, freezing and chilling can prohibit, kill and even retard the growth of food poisoning
bacteria and hence protect consumers from being harmed.
Most of all the business organizations that involve food use temperature controls to preserve
their food in order to serve them safely to their customers as it has been intended to be. Some
businesses like restaurants and bakeries use chillers to hold pre-made food such as milk,
sandwiches, meat and so on. In order to do so, those businesses will use chillers, freezers,
ovens, fryers and hobs to reach safe temperatures.
Irrespective of how difficult or how many processes are used within a food business to heat
or cool down food to keep it safe, it is crucial that these processes are supervised and that the
correct temperatures are achieved all the time.
There are usually four stages to a good temperature control:
1. Establishing what temperatures are required.
2. Developing procedures to achieve those temperatures.
3. Monitoring to ensure temperatures are achieved.
4. Recording those temperatures.
As much as reaching the required temperatures is important, it is also vital to monitor and
record that temperatures are being reached for future use. One of the most common ways to
check temperature is by using a digital thermometers and record forms which will be used for
later audits and references. A digital thermometer can provide an indication if the required
temperature has been reached or not, and the record forms are used so that the employees is
charge of the food safety of the organization can monitor the results and at the same time to
make sure that other employees are following the right procedures in order to maintain a
good food safety procedure.
Temperature Required for Food Safety

There are different temperatures that are used to help maintain the food safety and there is
one temperature zone which is also known as the danger zone. This particular zone is
regarded as very hazardous to food and the temperature is between 50C to 630C. The
temperature for cold food is normally below 50C and the temperature for freezing any food
can be around -180C. A thermometer reading can be shown in figure 15 in the annex section.
It has to be noted that only temperature does not contribute to the success of a good food
safety management as time plays a great role as well. It is called the time-temperature and to
prevent its abuse, the time that hazardous food is exposed in the danger zone must be
minimized. There is a relationship between microbial cell death and temperature, that is, a
large number of cells may survive lower temperatures. In order to avoid this issue, food must
always be moved from the danger zone as many times as possible when reheating or cooling.
A few examples of very hazardous food in the danger zone are :
meat, fish, and poultry
Dairy products
Shellfish
Sprouts
Eggs and protein-rich foods
Cut or peeled fresh produce
Cooked Vegetables, beans, rice and pasta
Any food containing the above, for example casseroles, salads, quiches and so on
Cooking Potentially Hazardous Foods

In order to make sure that foods that are being cooked have reached the proper internal
temperature in order to minimize the risks of food poisoning, 2 steps must be taken into
consideration:
1. Use a good thermometer
2. Food must be cooked to the required internal temperature for a specific amount of
time.
It can be observed from table 2 in the annex section.
Observation and Audit at La Potinire Restaurant et Traiteur

On my visit to the selected organisation, I have noticed only a few minor problems regarding
the proper temperature of their devices, whether the chillers, oven, microwave or freezer. The
restaurant has 3 chillers and 1 freezer. (See figure 14 in annex section)
Chiller 1 is used mostly for leftover food, MEP and sauces and it is kept for 7 days only.
Chiller 2 and 3 are used for keeping all the other food items such as eggs, milk, vegetables
and fruits that are used for the daily running of the business. If there is no room available in
chiller 1, then chiller 2 and 3 are used as well to keep leftovers and MEP. Freezer 1 is used to
store all meat, seafood, fish and poultry items and they are kept for a period of 2 months. All
the devices have an in-built thermometer device attached to them and the temperature can be
read easily even from a few metres away. Hence it is easy to spot any anomalies regarding
the devices. Despite the presence of thermometers on all the devices, not all the reading was
accurate and positive as required.
As for the temperatures recorded on the 4 devices, it can be seen as follows:
Chiller 1 - Recorded temperature was 5.40C
Chiller 2 - Recorded Temperature was 4.40C
Chiller 3 - Recorded temperature was 4.40C
Freezer 1 - Recorded temperature was 15.20C instead of 180C
However as a chiller must have a temperature below 50C and the freezer must have a
temperature of -180C, we can notice that chiller 1 has a recorded temperature of 5.40C, which
is above the required temperature. Chiller 2 and 3 have the average required temperature
which was still on the safe side of having safe food. Freezer 1 however has a temperature of
15.20C and it was somehow not the required temperature which is 180C. There was a
difference of +2.80C between the temperatures recorded compared to the required
temperature. The reason was because freezer 1 and chiller are in constant use in the morning,
that is, the employees open both devices a lot to remove or store food. Hence, this has caused
the temperature to increase.
Another problem encountered during the audit was that the freezer and chillers was were not
cleaned and neat. It was very messy but everything was sealed up properly. There was some
blood stain at the bottom of the freezer. I have also noticed that not all the food was labelled,
wrapped and dated properly. As a matter of fact, they do not do so because they claim that
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they discard everything after 7 days, but it did not make sense of how they are supposed to
know which food is still safe and which is not.
I have also enquired a lot about the first in first out method on inventory and they claim that
they do use that method for all their stock, whether from the chillers, freezers or from the dry
storage cupboard.
I was also looking for their temperature log form which would basically have the recorded
temperature throughout the day but unfortunately this procedure is not done. The reason they
do not do it every day is because the business is not HACCP certified but they check it from
time to time while they are working and if there is any glitch, it is reported to the manager.
Solutions and Recommendations

A few solutions that would make food much safer in the restaurant are:
To make sure that the temperature on all its devices are respected as required by food
safety rules and regulations
Devices must not be kept opened for too long as it makes the temperature higher
Employees must always keep an eye on the door thermometer and see if there is any
glitch
The head chef or manager of the restaurant must have a separate probe thermometer
to check the temperature from time to time, whether on the devices or on cooked
food(cold and hot)
All chillers and freezers must be cleaned before and after every shift by the
employees. Blood stained must be removed and wiped out with proper materials and
sanitizer.
The head chef must make sure that all food stored is properly wrapped, labelled and
dated. Everything that has expired must be discarded immediately.
Documents must be produced by the business to record all the temperature of all
devices as this will help them to know whether their food is safe or not.
Cold holding
Like hot holding equipment there is also cold holding equipment in professional kitchen and
it must be able to keep foods at 41F or colder.
How cold holding should operate to avoid food related illness

All foods must be covered in order to prevent food contamination.
Use a thermometer to know the internal temperature of the food in order to make the
necessary whenever the food`s temperature gets higher.
Foods should not be directly stored on ice, it must be on a plate or pans when served.
Foods removed from the temperature control should be thrown away after 4 hours.
According to our observation

Refrigerators are neither clean nor organised. We were shocked to see their refrigerator as it
was messy, all types of products in the same refrigerator cooked and raw. There was also 1
sausage not covered on the display. Despite being inappropriately displayed the refrigerator
was below 50C.
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Summarise methods for the safe storage of food (3.2)

Proper food storage is vital for an establishment working with food. This will ensure that
products have a longer shelf life (for example, by controlling the temperature and humidity).
It will also prevent access to rodents and pests and finally to prevent the food from being
contaminated and spoiled during the storage. Inappropriate storage of food will result in
wastage of food. We should keep in mind that not only consumable items should be well
stored but chemicals and sanitizing items also should be held in a safe place. But we will
discuss about the tree main type of food storage, that is:
Dry storage
Refrigerated or chill/cold storage
Frozen storage
Dry storage dry products such as grains and cereals should be in a dry place at room
temperature (10oC and 21oC). The items should be well labelled and the FIFO
(first in, first out) method should be used. The locals should be well maintained
and ventilated to prevent pest infections.
Refrigerated storage this is all about refrigerators, chill cabinets and or chill stores. It is
most commonly used to store vegetables, fruits, milk products or
products to be use in short laps of time such as chicken or fish. It
should be on a temperature between 0oC and 4oC.
Frozen storage this local is used to store high- risk food such as raw chicken, fish or meat.
The temperature should be below -18oC. The food removed from this local
should not be freeze again.
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Observation and audit at La Potinire restaurant

According to the audit made at the restaurant, they have no disposal to store their dry
products such as spices and flour. As it is a small restaurant, no appropriate space was
provided. As a result the products can be contaminated and will not be suitable for
consumption. A small place is allocated to store canned foods only.
All the food are well labelled (receive date and expiry date). This is very important for stock
rotation. Products reaching expiry date should be used first and perishable food should be
discarded. However the container, in which dry food is stored, is not air tight and is not
labelled correctly. The FIFO (first in, first out) method is respected. Food items that were
already in the refrigerator or in the dry storage cupboard are used first.
Chemicals are clearly labelled and stored away from food or food-related supplies. But,
places were food is in direct contact or stored are not regularly clean and sanitized. The
cupboard is not orderly arranged and clean. For example: sugar packet is kept over canned
food. The items stored are stuck together and some are not labelled.
The restaurant contains 3 refrigerators to store high-risk food such as dairy products and
vegetables also. This important equipment should also be kept clean and food items stored
correctly. But this is not the case. We observed that the vegetables are kept along with milk
and egg. Raw meats that will be used in a short period of time are kept on the top shelf. The
foods that can be recycled are not labelled correctly.
Some solutions and improvements

All the food items should be clearly labelled and expiry date should be dated. This will be
advantageous to the organisation in terms of stock control and stock rotation will be
respected. Opened food packets should be resealed and dated appropriately. There must be
regular check-up to make sure that the locals are clean and free from pest.
As for the refrigerators, food items should be covered in labelled containers. It would be a
good idea if one refrigerator is allocated for dairy products and eggs. Some standards should
be respected such as salads must be on the top shelf and cooked meat at the bottom.
The refrigerators must be clean and sanitised on a daily basis. Training can be offered to
staffs on proper food storage.
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Hot holding
In a professional kitchen, all foods which need to be served hot are kept on a hot pass until
the waiter takes it off to serve the customer. The hot pass does not only maintain hot
temperature of the food but more importantly keeps the food at a temperature which prevents
growth and multiplication of bacteria. The hot holding equipment needs to maintain foods at
135F or higher. Hot holding equipment is used to keep foods hot and not to preheat foods
therefore when placing foods on the hot holding it should be hot enough and the hot holding
equipment must be pre heated before operation.
How hot holding should operate

If food is kept for too long on the hot holding it must be stirred constantly in order to
distribute heat throughout the food.
By covering the food it keeps better heat and at the same time prevents any potential hazards
from contaminating the food.
All the surfaces of the hot holding equipment must be clean and sanitized before service time
and must be cleaned up immediately whenever food get spoiled in order to keep clean and
prevent multiplication of bacteria.
In order to make sure that food is maintained at the required temperature, a thermometer must
be used to check the internal temperature.
If after 4 hours a food has not been maintained 135F or higher the food must be destroyed.
Furthermore, for precautions it is advised not to use hot holding equipment to reheat food as
it must be used to maintain temperature only.
Foods which need to be reheated must be heated to an internal temperature of 165F before
being transferred to the hot holding equipment.
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As we did not visit them during service time we dont know if they respect all the rules
concerning the hot holding equipment but according to some questions they answered it
seems that they do perform it accordingly.
But however the moment we were present there the hot holding was not clean at all as they
allowed us to take our notes on the hot holding and there were many materials such as boxes
on it which may contain bacteria thus it may be very risky if they do not disinfect the hot
holding surfaces before service hours. Whether food is protected from contamination, we are
not sure.
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Evaluate the importance of personal hygiene in the control of food

contamination (3.3)
Personal hygiene can be described as cleanliness and caring of oneself body. In an
establishment working with food, not only working surfaces or layout must be clean but also
staffs should maintain a good personal hygiene. The aim of keeping a good personal hygiene
is to ensure that those who manipulate food will not likely to contaminate the food. It also
prevents consumers from getting sick.
This is very crucial as it will prevent food
contamination. The most common is physical contamination occurred by either hair or nail
found in food.
Someone having health problems such as skin rash or other diseases should consult a doctor.
Any person suspected to be a carrier of a transmittable disease should be allowed to enter
food production areas if there may be a chance that food will be contaminated. That person
should be reported to the management and actions must be taken. Food contamination can
have a negative impact on the business and even may lead to the closure of the
establishment.
Wounds and cuts should be disinfected and covered with suitable waterproof dressings.
Personnel should have a minimum of discipline and wash their hands after using the toilet
and before handling any food products. Personnel should refrain from actions that can cause
food contamination such as: spitting, chewing, sneezing or coughing.
Importance of Personal Hygiene

Personal hygiene is defined as the proper way of maintaining a good health and a hygienic
way of dealing with self-body. Moreover importance of grooming concerns
The perception of people on us
The self-satisfaction of being well dress
Health of the individual
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Perception of people
Customers often meet employees and judge them on their appearance at the first sight.
Moreover the perception of a customer is very important as they get an indication of what is
the standard of the company and to what extent they put emphasis on a proper hygiene at
work.
Self-satisfaction
When an employee feels well he is more efficient and confident to work with a proper mind
set and assurance to provide a good quality work which leads to a quality work. Moreover the
standard of the organisation is maintained.
Health issues
Avoiding illness and contamination are the two main factors of a good personal hygiene.
Being mentally fit and physically clean enhances productivity of an individual. Moreover the
fact is that keeping a good way of living is the appropriate way to be heathy. A good nutrition
of the individual should be observed thoroughly.
Personal hygiene is the start in the monitoring process towards health and safety procedures.
Employees should respect the rules and regulations of the safety procedures policy of the
company for various reasons, such as ; keeping a good standard of the restaurant, ensure
proper quality of work, have a good appearance when dealing with customers.
On the other hand, it is difficult to obtain a proper grooming from employees, after the safety
audit made at La Potiniere restaurant, we noticed a few mistakes of the employees in the
kitchen field, and a simple example would be: No proper use of gloves when dealing with
food.
Legislation Personal Hygiene

Laws have been established towards health and security issues concerning personal hygiene.
The Food Safety Act. 1990 announce that;
Maintain clothing, hands, hair, fingernails and body clean
Wear a clean washable overall effectively preventing the food from coming in
Contact with any part of his other clothing;
Wear a clean hair covering for the purpose of effectively preventing his hair from
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coming in contact with food or any surface which the food is liable to come in
contact;
Shave properly, avoid jewellery and perfumes
Use of dirty wiping clothes is strictly prohibited
Smoking and eating are strictly prohibited when dealing with food
Safety Audit in the restaurant

Our team conducted a food safety audit in the restaurant itself, checklists were established so
as to put emphasis on specific issues such as personal hygiene, pest control, and temperature.
Moreover many control were by passed by the employees and the manager itself
concerning proper personal hygiene. Examples of non-conformance are as such:
Hair restraints were not worn
Jewellery were worn on that day during food processing
No disposable tissues when coughing or sneezing
Sinks were obstructed
No reminder post for washing of hands were displayed
Usually in such kind of organisation, personal hygiene should be one of their priorities in the
kitchen before trying to implement other issues. A proper labelled area with disposable sinks,
soap and tissues should be design and placed to be more effective in avoiding contamination.
Protective clothing
Protective clothing are very important, each and every clothes have their specific role;
Kitchen clothes are made in such a way to prevent sweat and hair to contaminate food while
handling and processing it. Kitchen shoes prevent from outside bacteria present on the road;
we should take into consideration that kitchen shoes are not allowed to be worn outside the
kitchen premises. Protective gloves are worn to prevent physical and biological
contamination of food; it also protects wounds of employees. The neck chief prevents sweat
to spoil food.
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Recommendations
Quality and security are the main points to take into considerations when dealing with food
safety issues. Moreover the non-conformance we met at the restaurant showed room for
improvement as there are few things to put into practice to achieve a proper way of dealing
with food.
Moreover, an organisation and a daily control of the management should be launched and
adopted in their culture to promote the importance of personal hygiene. Store, bins and sinks
should be kept clean and be properly air conditioned.
Training of staff
Appropriate training should be given to employees to be able to adopt the proper way of
dealing with food and have the proper attitude when dealing with the processing of food.
Avoiding cross contamination and using the proper chopping boards are the minimum
knowledge an employee should have.
Practices to maintain a proper personal hygiene

Frequently wash hands before after and during food processing
Avoid contact with employees who are ill
Use proper gloves
Wash clothes on a daily basis
Clean kitchen shoes
Use notice signs to aware employees of personal hygiene maintenance
18
Evaluate cleaning and disinfection as a process supporting safe food

production (3.4)
The cleaning action is in order to remove dirt from surfaces on which food will be prepared
in the kitchen. The cleaning steps are to wash the surfaces with soap and warm water, then
rinse with clean water to remove all chemical agents and finally to allow air dry or dry the
surfaces with a towel.
Sanitizing means reducing germs such as salmonella, campylobacter, and norovirus on food
preparation surfaces in order to prevent illness. The first step is to spray the sanitizer then
leave it for some time and clean it with a clean towel or allowing it to air dry. Sanitizers kill
living bacteria and it is the reason why they are important in managing harmful pathogens.
Foods should be prepared in clean and sanitary conditions, however when a kitchen looks
clean it can also be unsafe for food preparation until it is sanitized.
Moreover there are 2 methods for sanitizing utensils and equipment which are heat method
and chemical method.
With the heat method, the utensils are heated enough in order to kill bacteria and by the
chemical method equipment are soaked in sanitized agent.
Observation
According to our visit to the restaurant, they lack equipment such as a 3 compartment sink.
Their dish machine works properly and we witnessed that water in the kitchen is of correct
temperature for wash and rinse and also clean and free from grease. Their Utensils soaked in
sanitized solution was nowhere to be seen. Their equipment are allowed to dry in the open air
respectively in order to preserve them from moisture.
At the restaurant we observed that they used appropriate cutting board but it is not washed
and sanitised regularly. The work surfaces are not clean at all. Its like a mess; utensils are on
the cutting board along with the vegetables. Drawers and racks are clean but not orderly
arranged. The equipment used is not washed regularly, for example oil need to be change in
the fryer and knives should be washed after use.
19
Solutions
As a solution, the work post need to be more organise and less messy. The utensils used need
to be washed and sanitize regularly. The equipment should be clean immediately after use.
We have observed that with the same knife they are cutting octopus and then vegetables.
This is a very risky action as cross-contamination has occurred. In order to avoid this, proper
sanitation must be done and staff should be trained so as to have a better understanding on
cleaning and sanitising.
They should plan for a 3 compartment sink for better organisation when preparing foods. The
employees should emphasize more on sanitizing their equipment during and after food
preparation. They can use the dish washer which wash and dry the utensils automatically
rather than allowing the utensils to dry in the open air as microbes is everywhere. The
organisation can plan a special course for the employees concerning cleaning and sanitizing
for a clear understanding and more importantly so that they learn about sanitizers hazards.
20
Assess the problems associated with pest control in food premises

(3.5)
The pest control refers to the management of pest and control of the overall kitchen as from
storage to the restaurant itself. Pest can cause great disasters in a kitchen as spoilage of stored
food, spreading of illness, and infections in food.
When conducting the safety audit in the restaurant, we identified that there were no evidences
of pests in the premises, but, the kitchen was not tidy and clean and thus, can eventually
attracts pests and rodents. From the checklists for pest control Medias we can notice that all
the answers are positive and the advantage that the restaurant has is that their garbage are
stored and treated by the building management in which they are located.
Another fact is that the front and back main doors of the restaurant present an abnormal gap
which allows rats to enter the restaurant.
Environmental issues
The company Hardy Henry ensures the control of pests all through the year. They use to
place traps to avoid proliferation of rats in the restaurant and avoid contamination of
cockroaches.
Control issues aim to reduce misuse of equipments and will certainly put more emphasis on
safety issues such as the problem of gap under the door which should be fixed as quickly as
possible.
Staff training
Staff training should be provided to help in the monitoring of pest control. Although the
major work is done by a specialised organisation, staff should be aware of the precautions to
take;
Prevent food from falling in corners
Clean after each production
Keep garbage clean
Regular checks of traps
Keep store in a clean and tidy way
21
Types of pests
Rats
Rats form part of rodents. Rats can cause many problems such as it can spread
diseases, contaminate foods and also damage the work premises. Rats create
contamination by consumption of the product or by urinating near the product. Rats
cause both physical and microbial food contamination.
Cockroaches
Cockroaches are the most infested in the food premises as it is attracted to food and
smells. Cockroaches contaminate the food directly as it tend to go from filth to the
food and therefore helps in the transmission of pathogens and hence causing food
poisoning and spoilage. It infest materials and premises with it characteristic smell
Flies
Flies usually enter through small holes or by window. They use to lay eggs which
create larva that contaminates food very quickly and thus the food is not good for
human consumption which can lead to diseases.
Solutions to avoid Pests

The restaurant itself should review its layout and pay more attention to the building. The
kitchen should be re-designed in a way to protect its customers and to be able to have a good
management system towards health and safety.
Moreover, La Potinire Restaurant is at a risk that we measured to be at about 60 % as
nothing apart from traps for rats having been set. Flies, cockroaches, ants and other insects
should have a specific chemical product to destroy them or appropriate nets to prevent them
from entering the food premises in such a way to avoid contamination or spoilage of food.
Consistent monitoring of these traps and proper recordings should be made. Training of staff
must be done to form staff on dealing with traps and to maintain the store in such a way to
avoid any spoilage of food, from dry to cold as we both notice that insects spoil dry food also
such as the Elytra Beetle.
22
Justify the need for hygienic design and construction of food premises
(3.6)
A food premise can be defined as any site where food is prepared, stored or sold. This
includes various business organizations at every stage of the food chain, that is, from
production, processing, preparing, serving and eventually to selling. When it comes to
designing and construction of any food premises, food hygiene is the main issue. When
designing a food premise, many factors have to be taken into consideration and it must be big
enough so that it has sufficient room to do all that is needed in order to run a hygienic and
efficient food operation. Sometimes, the amount of space needed might depend on the
complexity of the operation itself. For instance, not much space is needed to prepare coffee
but in a restaurant, a lot of space might be needed for all kind of food preparation. Anyone
who operates a food business must ensure that it is built and laid out in such a way as to
promote good hygienic practice and ease of cleaning.
General requirements
The design and layout of a food production area should:
Allow access to all areas for cleaning, disinfection and maintenance.
Allow a good flow of production from raw materials to ready-to-eat which will
decrease or prevent any cross contamination.
Where drainage gullies or channels are provided the floor should be sloped to ensure
that water drains naturally to these.
As far as possible, kitchens and food storage rooms should face north to minimise
solar heat gain.
Walls and roofs should be well insulated to avoid the formation of condensation and
mould.
Prevent or reduce air-borne contamination (i.e. contamination carried in the air).

Provide enough working space for you to carry out all tasks hygienically.
Protect against the build-up of dirt, contact with toxic materials, shedding of particles
into food and forming of condensation or mould on surfaces.
Allow good food hygiene practices, including protection against contamination and,
in particular, pest control.
Provide suitable conditions for handling and storing food while at the same time
keeping it at the required temperatures. Those temperatures should be monitored and
recorded.
23
Other Requirements for a hygienic design and construction of a food premise

Layout
The food premises kitchen must be adequately large to allow ease of access and it should be
designed to provide a good continuous flow so that preparation, cooking, serving and
washing up are done in a sequence that avoids any cross-contamination.
Ventilation
The food premise must have a good ventilation system such windows, vents or an extractor
fan. Ventilation systems must be built in such a way that it can easily be accessed for
cleaning and replacing filters. Even the toilets of the food premise must have a good
ventilation system in its toilets or wash rooms.
Ceilings
Ceiling finishes must be smooth, non-absorbent and very easy to clean. A safe level of
lighting must be achieved and where possible, light fittings should be inset to make cleaning
easy. There should be enough lighting to all parts of a food premises to allow good cleaning
and ensure staff can see well when they are working. Glass lights should be protected with
shatterproof covers in areas where open food is handled.
Walls
Wall finishes must be smooth, non-absorbent and easy to clean. Appropriate surfaces include
stainless steel sheets, ceramic tiles, epoxy or oil based paints and plastic wall cladding. A
combination may also be appropriate, for example ceramic tiles to a height of 1 metre above
work surfaces and sinks, and oil based paint up to the ceiling and stainless steel behind the
cooking equipment. Vinyl emulsion type paints are not sufficiently hard wearing.
Floors
Floor surfaces must be non-absorbent, easy to clean and slip resistant. Industrial vinyl
flooring with welded joints is ideal. The connection between the floor and the wall should be
coved to make cleaning tasks easier. Quarry or other ceramic tiles will make a suitable
alternative but they can become slippery with use.
Woodwork
All woodwork including doors and windows frames must be smooth, non-absorbent and very
easy to clean as well. Woodwork must be sealed using polyurethane varnish or an oil based
paint.
24
Work surfaces
Surfaces in rooms in which open food is prepared, handled or stored (including equipment
surfaces) must be smooth, impervious or non-absorbent, washable, non-toxic, non-corrosive,
and durable in order to permit adequate cleaning and disinfection and to minimise the risk of
contamination. Stainless steel is the most ideal. Plastic laminated chipboard can be used
instead but it will wear out quickly and not resist impact. Where possible, areas underneath
work surfaces should be opened to allow for easy cleaning. Lightweight plastic laminate such
as "Melamine" is not suitable.
Kitchen storage
Storage units should be wall fixed where possible to allow easy access below for cleaning.
They must be constructed of materials which are non-absorbent and very easy to clean. Fancy
mouldings and handles that may trap dirt must be avoided.
Rubbish storage
A suitable area must be provided for the storing of rubbish. The area should have a hard
surface to make cleaning easier. Storage containers should be secured, frequently cleaned and
must be protected from pests such as rodents and cockroaches.
Sinks
An acceptable number of sinks must be provided. Normally, a minimum of two full sized
sinks (one for washing food and one for washing equipment) and fitted with drainers as
required, will be sufficient. The sinks must have supplies of hot and cold water together with
proper drainage.
Hand washing facilities and toilets
A food premise must have an acceptable number of flush lavatories that are connected to an
operative drainage system. Toilets doors must never be facing directly into areas where food
is handled. There must be a number of hand sinks or wash basins, which are used only for
washing up hands. The hand sinks must also have both hot and cold water, soap, and
materials for hygienic hand drying such as paper towels or heat blowing device.
Cooking Equipment
All cooking equipment must be sustained in a clean condition. The equipment should be
movable so that areas under and behind it can be easily cleaned. The equipment must always
be cleanable and capable of being sanitised, in good condition and where in contact with
food, it must be nontoxic. Cutting boards must be non-absorbent, non-toxic and very easy to
25
clean. They must always be preserved in good condition.
Gas appliances should be
connected to the supply by flexible hoses as this allows equipment to be moved for cleaning.
Electrical appliances should also be capable of being moved for cleaning.
Food Storage
Food must always be stored at the required temperature. Refrigerators and freezers should be
positioned in a well-ventilated area away from sources of heat such as cooking equipment.
Refrigerators and freezers should be regularly checked to ensure that they are maintaining the
correct temperature. Refrigerators must operate at or below 8C and freezers must operate at 18C or colder. Dry goods stores are for food not requiring temperature control. They should
be clean, in good repair, cool and well ventilated.
Pest Control
All parts of food premises must be designed and finished to discourage pest infestation.
Avoid gaps, voids and hidden spaces. Where necessary, windows and doors should be fitted
with screens to prevent flying insects entering the premises. Consideration should also be
given to installing an electrical insect killer in a suitable position.

From the audit and observation on the hygienic design and construction on La potiniere
Restaurant et Traiteur, I have noticed that the business does have an acceptable and good one
even though it is not a very big restaurant and it can receive approximately 150 customers in
one go. But I have also noticed some flaws in their design but this was probably due to the
lack of space provided by the building itself. First of all, it has to be noted that the restaurant
is indeed built and designed as per required by law in order to prevent any food poisoning
and it has most of the requirements mentioned in the literature review above, but there are a
few glitches that are tolerable but somehow not acceptable. For instance the floors, walls and
ceilings are in good condition and they are very easy to clean, but on that day I could not help
noticing that it was not cleaned properly. That was probably the negligence of the person in
charge of cleaning the restaurant and the kitchen. A hand sink is also available in the kitchen
and proper hand washing techniques was also available on a small poster which is attached
near the sink. The hand sink also had soaps, paper towel and hand sanitizer available for the
staff. This means that the chefs working in the kitchen can easily wash their hands after
having handled any raw meat or poultry etc. The storage areas for all dry food was quite big
26
and it was sufficient to store most of the unused products. The food surfaces are clean, in
good condition and very easy to clean and disinfect. The food surfaces that are used to do all
the MEP were however not sufficient as there are too many chefs working in the kitchen. Due
to the lack of space for cutting and dicing food, one of the commis chefs was working right
next to the sink and dishwashing area and he was handling raw fish. This could cause
chemical contamination as a result. The kitchen is free from any pest as there are many
measures that are taken such as rat and mice traps, electric fly killers and so on. Another main
issue I have noticed is the lack of room available for the employees. This causes lot of traffic
in the kitchen and as a result, accidents can happen at any time.

Proper cleaning of the premises must be carried out every day.
The MEP for the next day must be done sooner to avoid any traffic in the kitchen
area. Only a limited number of staff must be allowed in the kitchen.
The sink is design to wash vegetables and to wash the utensils and any raw meat or
seafood must be prohibited to be handled in that area as it can cause food. This will
also reduce the risks of chemical contamination.
27
Justify the importance of training as a quality assurance mechanism

(3.7)
Well trained staff is fundamental for the good and proper functional of any food outlet, not
only to provide delicious foods but also to provide safe foods to eat by respecting food
hygiene. Well trained employees can make the food service operation excellent from a
medium level. Training seems to be an easy task but imagination and preparation are required
to achieve expected performance from a trained staff. Working accordingly by following
haccp guidelines will ensure food hygiene and will also avoid any kind of problems
concerning food poisoning or food contamination which will at the same time preserves the
reputation of the organisation.
There are 3 types of learning that should be achieved when training staff;
1. Understanding
2. Attitude
3. Hands skill development
How proper training of staff should be

First of all, the ideal person to work in a kitchen should be someone who is graduated in the
culinary fields as they know how to cook professionally and also have a good knowledge of
food safety management.
Staff should know all basic facts of food safety and food preparation, for example they should
know what is cross contamination of food what is food poisoning and food contamination.
They should know how to prevent it, why to prevent it and they should know its
circumstances. In order to achieve this knowledge a good training is required.
Staff should have knowledge on what can and cannot be served to old and sick people.
They should be ready to solve immediately any problems and mistakes which occurred
during the food preparation.
Manipulative tasks such as chopping, cutting, slicing, peeling and garnishing foods should be
well known as it is the basic operation of food preparation.
Haccp should be known and well understood by staff as it is a very important topic when
working in a kitchen.
28
Moreover, staff should be well trained in order to have a proper knowledge of the equipment
they use such a dish washer, chopper, food processor, fryer, grill, robot coupe, sous vide etc.
They need to know how to operate it, how to clean it and how to use it in order to make it last
longer.
Staff should know how to apply food hygiene when they work for example dipping their
utensils in water, washing their hands when necessary, no touching of nose, ear or mouth
when cooking, covering foods whenever needed, wearing kitchen clothes and appropriate
shoes, no jewelleries when preparing foods.

By visiting the kitchen of the restaurant we were surprised to learn that staff training are not
up to date and not recorded on the food safety training register which is actually a threat for
the population to consume foods prepared from this type of employee.
We even noticed that the staff training records are not up to date. They only have the basic
experience of cooking. Some have more knowledge than others as they have worked in hotels
and got some experience in food preparation.
We noticed that the employees do not have appropriate skill and knowledge in food hygiene
as they have not followed any course on food safety management but they all possess their
food handler certificate respectively.
There is no induction for the new comers to explain them how the work should be done,
every explanation and demonstration is done while working.

Training session is required for all staff especially for those who have no experience in the
culinary fields.
Special courses on food safety management and haccp system should be obligatory assisted
by all employees in order to avoid all kinds of food contamination, cross contamination and
food poisoning.
Employees who require instructions should be assisted by a professional.
29
Compliment or award can encourage staff to work efficiently and achieve good behaviours.
Demonstration for complex equipment can be done to avoid any accidents.
Demonstrations and training for manipulative jobs can be done to assure better understanding
of the staff and better work.
Employees must properly use sanitizers they should follow the guidelines, follow the
cleaning plan, respect the procedure and they should ask questions whenever they are
confused.
30
Annex
Checklists for Hygiene, Food Safety, Temperature, Quality and Security
PERSONAL HYGIENE
Yes No
Employees wear clean and proper uniform

including shoes.
Effective hair restraints are properly worn.
Fingernails are short, unpolished, and clean

(no artificial nails).
Jewellery is limited to a plain ring, such as

wedding band and a watch and no
bracelets.
Hands are washed properly, frequently,
and at appropriate times.
Burns, wounds, sores or scabs, or splints

and water-proof bandages on hands are
bandaged and completely covered with a
foodservice glove while handling food.
Eating, drinking, chewing gum, smoking, or
using tobacco are allowed only in
designated areas away from preparation,
service, storage, and ware washing areas.
Employees use disposable tissues when

coughing or sneezing and then immediately
wash hands.
Employees appear in good health.
Hand sinks are unobstructed, operational,

and clean.
Hand sinks are stocked with

disposable towels, and warm water
soap,
A hand washing reminder sign is posted.
Employee restrooms are operational and

clean
Corrective Action
Name and
Signature
Figure 1- Personal Hygiene Checklist
31
Utensils And Equipment checklist
Utensils And Equipment
Yes No
All small equipment and utensils, including

cutting boards and knives, are cleaned and
sanitized between uses.
Small equipment and utensils are washed,

sanitized, and air-dried.
Work surfaces and utensils are clean
Work surfaces are cleaned and sanitized

between uses.
Thermometers are cleaned and sanitized

after each use.
Thermometers are calibrated on a routine

basis.
Can opener is clean.
Drawers and racks are clean.
Clean utensils are handled in a manner to

prevent contamination of areas that will be
in direct contact with food or a persons
mouth.
Corrective Action
Name and
Signature
Figure 2 - Utensils And Equipment checklist
32
Food Preparation Checklist
FOOD PREPARATION
Yes No
All food stored or prepared in facility is

from approved sources.
Food equipment, utensils and food contact

surfaces are properly washed, rinsed, and
sanitized before every use.
Frozen food is thawed under refrigeration,

cooked to proper temperature from frozen
state, or in cold running water.
Thawed food is not refrozen.
Preparation is planned so ingredients are

kept out of the temperature danger zone
to the extent possible.
Food is tasted using the proper procedure.
Procedures are in place to prevent crosscontamination.
Food is handled with suitable utensils, such

as single use gloves or tongs.
Food is prepared in small batches to limit

the time it is in the temperature danger
zone.
Clean reusable towels are used only for

sanitizing equipment and surfaces and not
for drying hands, utensils, or floor.
Food is cooked to the required safe

internal temperature for the appropriate
time. The temperature is tested with a
calibrated food thermometer.
The internal temperature of food being

cooked is monitored and documented.
Corrective Action
Name and
Signature
Figure 3 - Food Preparation Checklist
33
Food Storage and Dry Storage Checklist

FOOD STORAGE AND DRY STORAGE
Yes No
Temperature of dry storage area are

0
0C
between 10 C and 21 ( Room Temperature)
All food and paper supplies are stored 6 to 8

inches off the floor.
All food is labelled with name and received

date.
Open bags of food are stored in containers

with tight fitting lids and labelled with
common name.
The FIFO (First In, First Out) method of

inventory management is used.
There are no bulging or leaking canned

goods.
Food is protected from contamination.
All food surfaces are clean.
Chemicals are clearly labelled and stored

away from food and food-related supplies.
There is a regular cleaning schedule for all

food surfaces.
Food is stored in original container or a food

grade container.
Corrective Action
Name and
Signature
Figure 4 - Food Storage and Dry Storage Checklist
34
Refrigerator, Freezer, and Milk Cooler Checklist
REFRIGERATOR, FREEZER, AND

MILK COOLER
Yes No
Thermometers are available and

accurate.
Temperature is appropriate for pieces of

equipment.
Food is stored 6 inches off floor or in

walk-in cooling equipment.
Refrigerator and freezer units are clean

and neat.
Proper chilling procedures are used.
All food is properly wrapped, labelled,

and dated.
The FIFO (First In, First Out) method of

inventory management is used.
Ambient air temperature of all

refrigerators and freezers is monitored
and documented at the beginning and
end of each shift.
Corrective Action
Name and
Signature
Figure 5 - Refrigerator, Freezer, and Milk Cooler Checklist
35
Temperature Log for Cold storage devices.
Refrigerator/Freezer
08:00
09:00
10:00
11:00
12:00
13:00
14:00
15:00
Refrigerator in Pastry Area:

-
Refrigerator 1
Refrigerator 2
Freezer (-18)
Refrigerator in Main Kitchen

Area:
Refrigerator ( Vegetable 1)
Refrigerator ( Vegetable 2)
Refrigerator ( BOFL)
Refrigerator in Cold Kitchen
Refrigerator
Freezer
Refrigerator in Butchery
Refrigerator
Freezer
Checked By:
Figure 6 - Temperature Log for Cold storage devices
Note:
Refrigerator Temperature must be below 50c
Freezers Temperature must be 180c
36
Cleaning and Sanitizing Checklist

CLEANING AND SANITIZING
Yes No
Three-compartment sink is properly set up

for ware washing.
Dish machine is working properly (such as

gauges and chemicals are at
recommended levels).
Water is clean and free of grease and food

particles
Water temperatures are correct for wash

and rinse
If heat sanitizing, the utensils are allowed

to remain immersed in 171 F water for
30 seconds
If using a chemical sanitizer, it is mixed

correctly and a sanitizer strip is used to
test chemical concentration.
Small ware and utensils are allowed to air

dry.
Wiping cloths are stored in sanitizing

solution while in use.
Corrective Action
Name and
Signature
Figure 7 - Cleaning and Sanitizing Checklist
37
Hot Holding Checklist

HOT HOLDING
Yes No
Hot holding unit is clean.
Food is heated to the required safe internal

temperature before placing in hot holding.
Hot holding units are not used to reheat
potentially hazardous foods.
Hot holding unit is pre-heated before hot

food is placed in unit.
Temperature of hot food being held is at or

0
above 63 C
Corrective Action
Name and
Signature
Figure 8 - Hot Holding Checklist
Cold Holding Checklist
COLD HOLDING
Yes No
Refrigerators are kept clean and organized.
Temperature of cold food being held is at or

0
below 5 C
Corrective Action
Name and
Signature
Figure 9 - Cold Holding Checklist
38
Garbage Storage and Disposal Checklist
GARBAGE STORAGE AND DISPOSAL
Yes No
Kitchen garbage cans are clean and kept

covered.
Garbage cans are emptied as necessary.
Boxes and containers are removed from

site.
Loading dock and area around dumpster

are clean.
Dumpsters are clean.
Corrective Action
Name and
Signature
Figure 10 - Garbage Storage and Disposal Checklist
Pest Control Checklist
PEST CONTROL
Yes No
Outside doors have screens, are well-sealed, and

are equipped with a self-closing device.
No evidence of pests is present.
There is a regular schedule of pest control by a

licensed pest control operator.
Corrective Action
Name and
Signature
Figure 11 - Pest Control Checklist
39
Hygienic Design and Construction of Food Premises
Hygienic design and construction

of food premises
Yes No
Do both the design and construction of

your premises meet legal requirements
Are floors, walls and ceilings in good repair,

easy to clean and kept clean?
Are there facilities for hand washing (with

hot and cold water, soap and disposable
towels)?
Are the exits, corridors free of obstacles

and combustible storage
Is there sufficient storage space
Are there adequate food preparation

surfaces that are clean, in good repair and
easy to clean/disinfect?
Are your food rooms free from pests? (rats,

mice, insects etc)
Do you use licensed waste disposal

contractors for waste oil and refuse?
Corrective Action
Name and
Signature
Figure 12- Hygienic Design and Construction of food premises
40
Staff Training Checklist

Figure 13 - Staff Training
Checklist
Staff Training
Yes No
Are all staff up to date and recorded

on the food safety training register.
First aid trained individuals available for

medical emergencies.
Personnel familiar with the hazards of

chemicals and trade products.
Do all employee possess their food

handler certificate.
Fire extinguisher familiarization

provided.
All staffs have appropriate skills and

knowledge in food hygiene and personal
hygiene.
Staff training records are up to date.
Does new staff have an induction

covering food safety, reporting of illness
and personal hygiene standards.
Corrective Action
Name and
Signature
41

Figure 14 - Kitchen Plan
42
Figure 15 - Thermometer Reading for Food Safety
43
PROCESS STEPS
TEMPERATURE CONTROL MEASURE/ CRITICAL LIMIT
Incoming
Transport/accept chilled food at the specified temperature, for example
Stock
below
5C or
Transport/accept frozen food at the specified temperature for example 18C or

below
Alternatively it may be appropriate when collecting food to set a time limit for the
journey back to the shop. The shorter the journey time, the lower the temperature of
the food on arrival
Storage
Store chilled food at the specified temperature, for example 5C or below

Store frozen food at the specified temperature, for example -18C or below
Preparation
Keep cooked/ready-to-eat food within the refrigerator or chill until it is required,

then prepare/handle without delay
Thoroughly defrost all frozen foods in a refrigerator, chill or cool area
Thoroughly defrost all frozen foods prior to cooking or reheating (unless specified
otherwise by the food manufacturer)
Cooking
If cooking minced meats, sausages or poultry ensure that the center reaches a
suitably high temperature, for example 75C or above
Cooling
Hot food should be cooled as quickly as possible and then refrigerated

If possible, cool food in small portions or shallow containers
Avoid placing hot food in refrigerators
Reheating
Reheat food thoroughly until the core temperature is not less than 82C. This is not
required if the food will be spoiled by reheating to this level or if the food was
cooked prior to arriving at your premises. Alternative Time/Temperature
combinations can be used for
reheating in these circumstances, for example 70C for 2 minutes
Hot Holding/
All foods held hot prior to sale must be kept at above 63C. These foods should be
Hot Display
placed in appropriate equipment, for example a pre heated hot cabinet, as soon as
possible after cooking or reheating
COLD DISPLAY
Chilled foods being displayed cold should be kept under refrigeration at your
specified temperature for example 5C or below until sold
Table 1 - Temperature Measures and Control
44

Hazardous Food Cooking Temperature Chart
Type of Food
Minimum Internal Temperature
Time
Fruits and Vegetables
135 Degrees Fahrenheit
58 Degrees Celsius
15 seconds
Grains
(rice, beans, pasta,
potatoes)
58 Degrees Celsius
15 seconds
Commercially processed
ready-to-eat foods (chicken
nuggets, cheese sticks)
58 Degrees Celsius
15 seconds
Roasts (beef, veal, lamb)
63 Degrees Celsius
4 minutes
Steaks/Chops (beef, veal,

lamb)
63 Degrees Celsius
15 seconds
Ground meats (other than

poultry)
68 Degrees Celsius
15 seconds
Eggs (hot held for service)
68 Degrees Celsius
15 seconds
Ham
68 Degrees Celsius
15 seconds
Poultry (whole or ground)
73 Degrees Celsius
15 seconds
Reheated Foods
73 Degrees Celsius
15 seconds
Table 2 - Hazardous Food Cooking Temperature Chart
45
Figure 16 - Letter of Attestation
46
Reference
Anon., 2010. The food Safety Management. [Online]
Available at<http://www.scribd.com/doc/36084160/Food-Safety-Management-Assignement>
[Accessed 22 Sept 2014].
Anon., n.d. House rules. [Online]
Available
at<https://www.food.gov.uk/sites/default/files/multimedia/pdfs/rshrhotandcold.pdf>
[Accessed 22 September 2014].
Rachael Mayfield-Blake,. Aug 2012 Bupa Health Information. [Online]
Available at:< http://www.bupa.co.uk/individuals/health-information/directory/f/food-hygiene>

(Wikipedia online,nd) Food Safety. [Online] Available from<
http://en.wikipedia.org/wiki/Danger_zone_ (food safety)> [22 Sept, 2014]
Anon, (nd) Hazardous Food . [Online] Available from<
http://www.cde.ca.gov/ls/nu/sf/mbnsdsfsp012008.asp> [22 Sept, 2014]
CONTROL, H. R. H. &. C. T., 2006. [Online]
Available at: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/rshrhotandcold.pdf
[22 Sept, 2014]
Lauren Wise (April 2014) How to Clean, Sanitize & Store Kitchen Equipment [Online]
Available at: http://www.ehow.com/how_5251950_clean-sanitize-store-kitchenequipment.html
47

Food Safety Management Ass.3

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Food Safety Management Ass.3

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Food Safety

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

The level of staff personal hygiene

To check for kitchen equipment if they are clean

Food Storage And Dry Storage

Refrigerator, Freezer, and Milk Cooler

Cleaning And Sanitizing

Ecole Htelire Sir Gatan Duval

Food Safety Management

Temperature Log for Cold storage devices.

Garbage Storage and Disposal

Hygienic design and construction of food premises

All the checklists are found in the annex of this report.

Ecole Htelire Sir Gatan Duval

Food Safety Management

Importance of Food Safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

The benefits of Food safety Management

Ecole Htelire Sir Gatan Duval

Food Safety Management

Discuss the key steps in a temperature system (3.1)

Ecole Htelire Sir Gatan Duval

Food Safety Management

Temperature Required for Food Safety

meat, fish, and poultry

Eggs and protein-rich foods

Cut or peeled fresh produce

Cooked Vegetables, beans, rice and pasta

Cooking Potentially Hazardous Foods

Ecole Htelire Sir Gatan Duval

Food Safety Management

Observation and Audit at La Potinire Restaurant et Traiteur

Chiller 1 - Recorded temperature was 5.40C

Chiller 2 - Recorded Temperature was 4.40C

Chiller 3 - Recorded temperature was 4.40C

Freezer 1 - Recorded temperature was 15.20C instead of 180C

Ecole Htelire Sir Gatan Duval

Food Safety Management

Solutions and Recommendations

Ecole Htelire Sir Gatan Duval

Food Safety Management

How cold holding should operate to avoid food related illness

According to our observation

Ecole Htelire Sir Gatan Duval

Food Safety Management

Summarise methods for the safe storage of food (3.2)

Ecole Htelire Sir Gatan Duval

Food Safety Management

Observation and audit at La Potinire restaurant

Some solutions and improvements