Food Safety 1st Level

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Insert Local Authority Logo Here
Welcome toSafer food, better business (SFBB) for
caterers
Presented by---------------------------
Version 2 October 2006
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Why did we organise this workshop?

• To provide advice and guidance about
• What does the law require?
• Safer food, better business
• How it can help you

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What does the Law require?

• Since January 2006 all food businesses must
  implement food safety management procedures based
  on the principles of HACCP.
• Food businesses
• must be able to show what you do to make food
  that is safe to eat and
• have this written down.

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What is Safer food better business for caterers?

• Safer food, better business (SFBB) is a simple
  food safety management system to help you comply
  with the law.
• SFBB was developed by the Food Standards Agency
  working with caterers and retailers to help small
  food businesses.

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What are the benefits of using SFBB?

• Using the pack will help you to
• comply with the law
• train your staff
• protect your businesss reputation
• improve your business, e.g. By wasting less food

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Hazards

• Microbiological
• Physical
• Chemical

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Determining hazards and controls involve

• Identifying hazards
• Developing control measures
• Checking control measures are effective
• Taking action when things go wrong.

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Who is responsible for food safety within a food
business?

• The owner/manager
• All food handlers working within the business

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What does the law require with regard to food
safety training?

• The owner/manager must make sure that any staff
  who handle food are supervised and instructed
  and/or trained in food hygiene in a way that is
  appropriate for the work they do.
• Those responsible for the development and
  maintenance of the food safety management system
  must have received adequate training to do this.
• For SFBB, this workshop forms part of this
  training process.

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What can happen if you do not comply with the
food law?

• Huge fine
• A pub with missing tiles and infested with
  cockroaches and mice was fined 30,000 for the
  appalling lack of cleaning and property
  maintenance.

• Restaurant owner banned
• A restaurant manager was fined nearly 25,000
  after inspections revealed defrosting carcasses
  on the floor, food stored at incorrect
  temperatures, grimy walls, raw meat stored above
  vegetables in the fridge and rodent droppings
  throughout the restaurant. The manager has also
  been banned from ever running a food business
  again.

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What can happen if you do not comply with the
food law?
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SFBB packs

• SFBB Catering
• SFBB Retail
• SFBB Chinese - in English and Cantonese
• SFBB Indian, Pakistani, Bangladeshi Sri Lankan
  cuisines
• Care homes supplement
• DVD
• Diary refills

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Safer food, better business for caterers

• The pack consists of
• Safe methods
• A diary to record problems and action taken when
  things go wrong.

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What are safe methods?

• Fact sheets which highlight key safety points

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Safe methods may include some or all of the
following points
WHY? Tells you why the safety point is
important.
SAFETY POINT The control measures to make
food safely
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Safe methods may include some or all of the
following points

• HOW DO YOU DO THIS? -
• A blank section is provided for you to complete
  to show how you make food safely.

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Safe methods may include

• CHECK IT

Photographs are used to illustrate satisfactory
and unsatisfactory control measures.
Tells you what to look for to make sure your
control measures have worked
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Safe methods may include

• WHAT TO DO IF THINGS GO WRONG
• Gives practical advice on what to do if the
  control measures have not worked

• HOW TO STOP THIS HAPPENING AGAIN
• Provides advice on changing the process to
  prevent the problem arising again
• Triggers appropriate record keeping.

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Safe methods 4 Cs and management

• Safe methods are provided for

• Cross-contamination

• Cleaning

• Chilling

• Cooking

• Management

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Cross-contamination

• Safe methods are provided for
• Personal hygiene
• Cloths
• Separating foods
• Pest control

• Maintenance
• Food allergies
• Physical and chemical contamination

Good hygiene practices prevent cross-contamination
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Cleaning

• Safe methods are provided for
• Cleaning effectively
• Clear and clean as you go
• Your cleaning schedule

Effective cleaning removes harmful bacteria and
stops them spreading
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Chilling

• Safe methods are
• provided for
• Chilled storage and
• displaying chilled food
• Chilling down hot food
• Defrosting
• Freezing

Effective chilling prevents harmful bacteria
multiplying
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Cooking

• Safe methods are provided for
• Cooking safely

• Foods that need extracare
• Reheating
• Checking your menu
• Hot holding
• Ready-to-eat foods (eg. salads and desserts)

Thorough cooking kills harmful bacteria
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Management

• Safe methods are provided for
• Opening and closing checks
• Extra checks
• Prove it
• Training and supervision
• Customers
• Suppliers and contractors
• Stock control
• Safe method completion record

Managing your business effectively is vital for
food safety
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What happens if I have processes of my own?

• SFBB can be built on existing good hygiene
  practices such as
• High standards of staff personal hygiene
• Effective management, supervision and training
• Effective pest management
• Effective cleaning routine

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The diary consists of

• Opening and closing checks
• Staff training record
• Suppliers list
• Cleaning schedule
• Prove it records
• Contacts list
• Diary pages
• 4 - weekly review

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The diary consists of

• Daily checks.

OPENING
and
CLOSING
CHECKS
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The diary consists of

• Week to view pages

12 07 06
?
?
After cooking chicken as usual, the cooking
juices were still bloody. Chicken put back in
oven for another 30 minutes. Juices were OK after
re-checking Using pasteurised egg to make mousse
Problem traced back to thawing chicken in the
refrigerator which was running at 1C instead of
4C. It had not had enough time to defrost
properly. Stopped purchasing frozen chicken, now
purchasing fresh.
K Campbell
K Campbell
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The diary consists of

• Staff training record

Pest control
04/07/06
06/07/06
Chilled storage and display
10/07/06
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The diary consists of

• Suppliers list.

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The diary consists of

• Cleaning schedule.

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The diary consists of

• Contacts list

Pest Contractor
Anthony Harris
Pest control
0800 745830
54 Brighton Lane Sans Business Park, Kew
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The diary consists of

• 4 weekly review

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Using the diary

• Manager must sign the diary every day to confirm
• Opening and closing checks completed
• Safe methods have been followed
• Must note
• Any important changes
• Anything going wrong and action taken
• By signing you are accepting responsibility.

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DVD training tool

• Managers advice on how to work through the
  packs
• Staff highlights key food safety messages
• In 16 languages

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SFBB - summary
4 weekly review
Diary (record)
Determine safe methods
Implement safe methods
Tailor safe methods.
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Does it work? Case Studies
Shellys, 8 Bold Street, Warrington
Shellys, 8 Bold Street, Warrington
The
The owner attended a workshop and received
one-to-one coaching on site.
At first I felt I had enough to do in the
kitchen and wasnt keen on the idea of having
more paperwork. Now it takes less than one
minute each day to complete the diary. The
chef Benjamin was so impressed that hes
recommended it to the business next door and
helped them to complete their pack.
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Does it work? Case Studies
Bistro One
Bistro One, Plymouth
The owner attended a seminar and then received
three separate coaching sessions on site.
The owner attended a seminar and then received
three separate coaching sessions on site.
The more you put in the diary, the more you will
get out of it. We record any problems but also
extra cleaning or training sessions with staff.
The more you put in the diary, the more you will
get out of it. We record any problems but also
extra cleaning or training sessions with staff.
I like the design of the diary as instead of
having lots of bits of paper, everything is in
one place and you focus on the main issues.
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What should I do next?

• Complete the pack
• Insert LA Contact details
• Name
• Title / Location
• Tel
• Email
• For diary refills call 0845 606 0667

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What happens next?

• Enforcement officers will check
• That all businesses have a satisfactory food
  safety management system in place
• Who has trained the staff and if the staff were
  appropriately trained.

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Safer food, better business

• Thanks for listening any questions?