GMP and HACCP in restaurants

ComeniusSchool Development Project

Srednja šola Zagorje

Chapter 11

FOOD PREPARATION

Julia Wood and Andrea Boyes

Good hygienic practices must be followed during all aspects of food preparation.

We have a legal responsibility to ensure the food that we produce is safe to eat.

INTRODUCTION

LINEAR WORKFLOW

CONSIDERATIONS WHEN DESIGNING A LINEAR WORKFLOW

PRODUCT PERSONNEL UTENSILS AND EQUIPMENT REFUSE

LINEAR WORKFLOW

When planning a food preparation or production area there should be totally separate areas for ‘ready-prepared’ foods and raw foods.

Raw foods must be washed and prepared before entering other sections.

LINEAR WORKFLOW

THE WORK FLOW MUST ALWAYS GO IN A FORWARD DIRECTION

RAW COOKED

Example of a Linear Workflow

COLOUR CODINGDURING FOOD PREPARATION, COLOUR CODED UTENSILS &

EQUIPMENT SHOULD BE USED

SALAD & FRUIT

RAW

COOKED/READY TO EAT

RAW FISH

VEGETABLES

DAIRY PRODUCTS

TEMPERATURES TO BE ADHERED TO DURING FOOD PREPARATION AND

Fridge storage 8ºc or belowBest practice 5ºc or below

Freezer storage -18ºc or below Cooking Temp +75ºc or above Hot hold Temp +63ºc or above Blast chill for reheating – Cool to

0ºc - 3ºc within 90 minutes

THE TWO HOUR RULE

Hot Food should be kept above 63ºc, however it can be held below this temperature for one period of time for up to a maximum of two hours

THE FOUR HOUR RULE

Cold food should be kept below 8ºc, however it can be held above this temperature for one period of time for up to a maximum of four hours

HACCP DOCUMENTATION

IT IS NECESSARY TO KEEP RECORDS OF VARIOUS TASKS THAT ARE CARRIED OUT.Here are some examples that could be used during food preparation

Product Intake Form Food Storage Temperatures Cooking Tempeartures Cooling Temperatures Cleaning Schedules

PERSONNEL

It is extremely important that strictpersonal hygiene rules are followed,during the whole of the process.

REMEMBER

HANDS, THE FACE, THE NOSETHE MOUTH ETC HAVE BACTERIA PRESENT

HANDWASHING IS EXTREMELY IMPORTANT

WHEN TO WASH YOUR HANDS DURING FOOD PREPARATION

After: Entering food room Using toilet Handling raw food Changing a dressing Touching hair, nose or face Smoking, eating, coughing, sneezing and blowing the nose Cleaning Handling waste Handling external packaging.

PERSONAL HYGIENE RULES

JEWELLERY SHOULD NOT BE WORN WHEN

PREPARING FOOD CLEAN PROTECTIVE CLOTHING SHOULD ALWAYS BE

WORN DURING FOOD PREPARATION A FULL SHOE, PREFERABLY A SAFETY SHOE SHOULD

BE WORN HAIR SHOULD BE CLEAN AND TIED BACK WHEN

LONG A HAT IS NOT A LEGAL OBLIGATION, BUT IT IS GOOD

PRACTICE TO WEAR A HAIRNET AND A HAT NAILS SHOULD BE KEPT SHORT AND FALSE NAILS

AND NAIL VARNISH IS NOT ALLOWED

REPORT ILLNESS TO SUPERVISOR/TUTOR

BEFORE PREPARING FOOD, YOU MUST REPORT TO YOUR SUPERVISOR IF YOU ARE SUFFERING FROM ANY OF THE FOLLOWING

SICKNESS/DIARRHOEA FOOD POISONING/FOOD

BORNE ILLNESS SKIN INFECTIONS SEPTIC CUTS/BOILS SERIOUS COLD/FLU EATEN SUSPECT FOOD ILL WHILST ABROAD

THE END

Made by the Comenius Team

Julia Wood and Andrea Boyes

LEEDS

ENGLAND