Safe Catering - Food Standards Agency

142 Pages·2015·3.98 MB·English

safe catering -
your guide
to making
food safely

Effective
Handwashing Technique
Step 1
Wet your hands thoroughly under warm running
water and squirt liquid soap onto your palm.
Step 2
Rub your hands together palm to palm to
make a lather.
Step 3
Rub the palm of one hand along the back of the other
and along the fingers. Repeat with the other hand.
Step 4
Put your palms together with fingers interlocked
and rub in between each of the fingers thoroughly.
Step 5
Rub round your thumbs on each hand and then rub
the fingertips of each hand against your palms.
Step 6
Rinse off the soap with clean water and dry your
hands thoroughly on a disposable towel. Turn off the
tap with the towel and then throw the towel away.

FOREWORD
European food hygiene regulations
require that all food businesses,
including caterers, apply food safety
management procedures based on
the principles of Hazard Analysis and
Critical Control Points (HACCP) to their
businesses.
In order to help businesses comply with this requirement,
the Food Standards Agency (FSA) in Northern Ireland and the
Food Safety Authority of Ireland, working in partnership with
representatives of the catering sector and Environmental Health
Officers, has developed this Safe Catering guide. Other similar
guidance materials have also been developed by the Food
Standards Agency i.e. Safer Food Better Business developed in
England and CookSafe in Scotland.
This joint initiative with the Food Safety Authority of Ireland is
intended to assist with consistency of application of European
food hygiene legislation right across the island of Ireland.
FSA in NI would like to record its gratitude to members of the
Safe Catering Consultative Group for the commitment, time,
expertise and support they have given to the development of
this guide.
I believe that the guidance contained within these pages will
assist catering businesses, not only in building on existing good
practice, but also in complying with food hygiene legislation. I
am confident that this Safe Catering guide will prove a valuable
resource to all of us committed to the very important issue of
raising food safety standards and protecting consumers.
Maria Jennings
Director, Food Standards Agency in Northern Ireland
February 2015
ISSUE 6 FEBRUARY 2015
Notes
1. It is the responsibility of the proprietors of food businesses to comply with current
food safety legislation.
2. Only the Courts can interpret statutory legislation with any authority.
3. The advice given in this guide is based on information to hand and is subject to
revision in the light of further information.
4. The guide is not intended to be a definitive guide to, nor a substitute for, the
relevant law. Independent legal advice should be sought where appropriate.
ISSUE 6 FEBRUARY 2015
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1_INTRODUCTION
welcome to your
very own practical
and easy to use
safe catering guide
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CONTENTS
SECTION 2_How To Use Safe Catering
SECTION 3_Safe Catering Plan
Purchase/Delivery .................................................................5 – 9
Storage ...............................................................................11 – 16
Preparation & Handling .....................................................17 – 26
Cold Serve/Display .............................................................27 – 32
Defrosting ..........................................................................33 – 36
Cooking ..............................................................................37 – 44
Cooling/Freezing ................................................................45 – 48
Reheating ...........................................................................49 – 52
Hot Hold/Display ................................................................53 – 56
Transport & Distribution ....................................................57 – 62
Other Step(S) ............................................................................. 63
Physical/Chemical Contamination .....................................65 – 70
Food Allergies ....................................................................71 – 78
SECTION 4_Hygiene Requirements &
Additional Guidance
Cleaning ...............................................................................2 – 10
Pest Control .......................................................................11 – 14
Waste Control ............................................................................ 15
Maintenance .......................................................................16 – 17
Personal Hygiene ...............................................................18 – 21
Training/Supervision ..........................................................22 – 23
Advice On Using A Probe Thermometer .............................24 – 26
SECTION 5_Recording Forms