(haccp brochure) 2015

FOOD SAFETY CONSULTANT S

FOOD SAFETY MANAGEMENT SYSTEM

MANAGED PROGRAMME&

COMPANY DETAILS

PROGRAMME DETAILS

201 4

VAT Registration No: - IE9540111BBusiness Registration No: - 228815

• General Information & Sample Client list

• Detailed Information on our Programme

• Quality Policy of Hygiene Excellence

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Sallybrook, Dungarvan, Co. WaterfordTelephone: 01/6535149, 051/344060

Fax: 051/341109Email: [email protected]

HACCP Food Safety Contents

1. Brief description of Hygiene Excellence.

2. Quality Policy.

3. Food Safety Content etc.

4. Sample Audit Report.

5. Sample Points Audit Report.

6. Food Safety Management Programme.

7. Sample photos of systems in kitchens.


mailto:[email protected]

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HACCP SOLVED SIMPLYHygiene Excellence is a well established company based in Dungarvan Co. Waterford. With years of experience we can implement a food safety management system to suit your exact needs. Our unique experience covers many professions from Butchers, Bakers, Egg Packers, Fish Farmers, Dairies, Care Facilities, Restaurants and Hotels.

All of the premises we monitor at present find this type of approach very effective. It also insures that whenever staff leave, the system remains in place and all new staff work to the standard we have established. This in turn leads to a high level of consistent food safety that meets with approval from health inspectors and auditors.

H ygiene Excellence service close on 1 20 clients on a monthly basis. Listed below and just a few of them:-

BDL Group:Carlton Hotel KinsaleForster Court Hotel, GalwayGallaghers Hotel, LetterkennyMetro Hotel Dublin AirportLyrath Estate Hotel, Kilkenny

Mother Hubbards GroupMother Hubbards, MoyvalleyMother Hubbards, Cashel

The Talbot Hotel GroupOriel House Hotel, BallincolligMidleton Park Hotel, MidletonStillorgan Park Hotel, StillorganThe Talbot Hotel WexfordThe Talbot Hotel CarlowThe Dome at The Talbot Carlow

Siam Thai Restaurant GroupSiam Thai, DundrumSiam Thai, MalahideSiam Thai, Ranelagh

The JFK GroupJFK Trust, New RossJFK Homestead, New RossJFK Tearooms Arboretum

Doyles The Butchers GroupDoyles, DundrumDoyles, BlackrockDoyles, Bray

Tony & Tino's GroupTony & Tinos, CarrigalineTony & Tino's, MacroomTony & Tino's, SwinfordTony & Tino's, Wexford

Townhouse Deli GroupTownhouse Deli, ClonmelTownhouse Deli, ThurlesTownhouse Deli, Tipperary Town

GeneralPa Pa Thai, WaterfordHeritage Park, WexfordHealth Services ExecutiveAhearne's Restaurant, Youghal

Wells House, BallydesmondCommodore Hotel, CobhFerdia Fine Foods, ArdeeJohnnie Fox's Pub, GlencullenJR's Castlemartyr, Co. CorkAmbassador Hotel, CorkThe Westport Coast Hotel, MayoRiverside Park Hotel, MacroomCherrygrove Nursing HomeCharleville Park Hotel, CharlevilleWaterford City & County CouncilCelbridge Manor Hotel, CelbridgeWoodford Dolmen Hotel, CarlowWilton Shopping Centre, CorkBua Thai, New RossCherrygrove Nursing HomeThe Salthill Hotel, GalwayInishbofin House Hotel, Inishbofin IslandCullen's Fruit & Veg, GoreyButchers Best GroupThomond Ldg N/H,BallymahonM&D Bakery, WaterfordRadisson Blu, AthloneHotel Killarney, KillarneyWaterford Blaa Bakers Association

Contact Managing Partner John Ryan on the contact numbers listed above or by email. Arrange a meeting to discuss your requirements without obligation.



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Quality PolicyThe aim at Hygiene Excellence, 24 Lr Main Street, Dungarvan, Co. Waterford that management shall be committed to:-

Providing a hygiene monitoring service to assist food operators/owners in running their businesses to the required legislative standard within food safety. Hygiene Excellence will provide a monitoring service which will incorporate a food safety management system for each client covering every aspect of their business, to assist businesses to perform their tasks in a hygienic manner, so that the safety, soundness and wholesomeness of the food they process is not at risk. To this end the standard of food safety procedures as practised by hygiene excellence management on it's clients shall be at least comparable to one of the following:-

Irish Standard 340 (I.S.340:2007) entitled 'Hygiene in the Catering Sector'.

Irish Standard 341 (I.S.341:2007) entitled 'Hygiene in the Catering Sector & Wholesale Sector'.

Irish Standard 342 (I.S.342:1997) entitled 'Good Hygiene Practice for the Food Processing Industry, Council Directive 93/43 EEC on the Hygiene of Foodstuffs'.

European Standard (I.S. EN ISO 22000:2005) entitled 'Food Safety ManagementIncorporating HACCP'

All Hygiene Excellence clients on our monitoring system will receive induction, on-the-job training and follow-on hygiene training commensurate with their work activity. Also, all Hygiene Excellence Inspection staff are experienced Qualified Chef's fully trained by Hygiene Excellence in required food safety procedures.

All clients and their staff shall be assisted in providing hygiene training in the areas of:-1. Reasons for good hygiene practices2. Personal Hygiene3. Cleaning4. Pest Control5. Food Safety6. Food Labelling7. Product Traceability

Such that the principles of food safety Hazard Analysis (HACCP) as implemented on-site can be maintained safely and effectively.



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Food Safety Management System ContentIncluding Auditing of your Premises.

Hygiene Excellence is food safety consultancy firm offering a managed audited Food Safety Management System individually made for your Premises.

Since 2000 all food premises are required by law to a have food safety management system based on HACCP principles operating in their premises. The programme Hygiene Excellence offers makes this obligation achievable in a cost effective way. The programme we offer will include the following:-

1. The creation of a HACCP system for your premises, covering all aspects of:- I.S. 340:2007, I.S. 341:2007, I.S. 342:1998 & I.S. EN ISO 22000:2005 (HACCP)2. The provision and supply of all charts, cleaning rotas, and records, which will be amended as required. 3. The creation of all process flow charts mapping the passage of all high risk food through the kitchens. 4. The creation of a Food Safety Policy for public display. 5. The creation of a Personal Hygiene Policy. 6. The creation of procedures covering all high risk areas/functions in the kitchen. 7. Analysis of suppliers and chemicals. Pest Control is also included. 8. Temperature probe calibration is provided free, and can be re-checked at any time. 9. The system will include all signage (Vinyl) and replacement of signange.

10. All kitchens will be zoned with vinyl signage to indicate all critical areas to staff and visitors.

11. The training of staff in the HACCP system. This will be completed at different stages covering Level 1 & Level 2 as published by the Food Safety Authority of Ireland, and training is certified and traceable. The cost of this is included. 12. Hygiene Excellence produce our own Food Label System in Ireland (Easy Label

Pro). These food labels are the simplest and most compliant type available. Product can be purchased by clients when our inspectors call or by any premises using the contact details above. Hygiene Excellence also carry a range of First Aid, Cleaning,

Chemical, Paper & Temperature probe products. 13. Monthly audits/visits will be carried out at random to insure full compliance of all staff with the Food Safety Management System (HACCP), and reports will be published on all visits/audits and will be located in the audit folder located in the kitchen. These reports and all records will be available for inspection by you or visiting EHO's at any time.



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Fax: 051/341109E-mail: - [email protected]

Page 2 14. Your kitchen will be zoned and labelled to indicate to all staff and visitors where

the various high risk areas of the kitchens are, and also what the critical limits permitted are. Where possible signage will be provided in each area outlining critical limits permitted. This approach allows for easier understanding of HACCP and aids staff training. 15. All our Food Safety Management System include a procedures Manual which includes all information required by all staff at all levels. This insures that everyone can access food safety information commensurate with their work level. 16. Monthy audit reports can be combined into a quarterly points audit report which give grades for each section of the audit report which you would have received monthly. This is an excellent tool for giving a quantifying mark that chefs can easily understand and evaluate and also gives them a marker from which they can improve. Included in the brochure are sample copies of monthly audit report and quarterly points audit reports.

Once operational, Hygiene Excellence audit staff will call monthly unannounced and carry out an audit on each kitchen. This audit will cover everything of an operational nature and reports published & graded. The system will be reviewed every six months and up-dated as required. A flat monthly fee secures the service, and payment will be by Direct Debit/Inter Bank Transfer. Payment is received on the first week of each month for the previous month's service. There is no up front fee required and you pay monthly for the service. Therefore there is no financial risk to you in initiating this service, and you can withdraw from the service at any time. However, the system and signage etc. would also be removed should that occur. Hygiene Excellence is in a position to provide this service to your premises. I would be delighted to arrange a meeting with you and your team to discuss this further. I have enclosed further information on our firm and I will make contact with you at a later date to discuss a date and time to meet if that is your wish.

You can contact our office using the numbers and e-mail listed above.

Yours faithfully,

(John Ryan) Managing Partner HACCP SOLVED SIMPLY



Client Name: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Client Address: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Account Number: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Contact Name: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Date of Visit: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Inspection by: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Report sent By: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

AUDIT REPORTDear XXXX,

With reference to Hygiene Excellence's visit to you on the ____ day of _____________ 20___, I wish

to bring to your attention the following:-

Note:- Item’s highlighted in blue require attention

1. CCP 2 Goods Inwards:

Goods inwards to the property was accessible and signposted.

2. CCP 3 Decanting:

Decanting areas are available for use. The door leading from the goods inwards to the canteen area needs to have its door closer replaced.

3. CCP 4 Fridge & Freezer Storage:

We inspected your fridges and freezers recording the following:

Number 1 was 0.0.c, Number 2 was 4.1.c, Number 3 was 3.2.c, Number 4 was -16.c, Number 5 was 3.1.c.

These temperatures were compliant.

The zoning of high risk food:

Zoning and positioning of high risk food was good

The covering of high risk food:

The covering of high risk food was good

The labelling of high risk food:

The labelling of high risk food was excellent

General Conditions:

General conditions of fridges and freezers were fine, the floor area of freezer number 4 requires cleaning.

4. CCP 5 Dry Goods:

Dry goods areas were inspected, the vent on the door needs to be replaced here. Eggs were dated the 19.02.2014 which is fine. Bulk bins some of them are labelled but some are not. All need to be labelled with the date they have been filled.


5. CCP 5 Vegetable Storage:

Veg storage is in your chill number 5 and this was segregated and acceptable.

6. CCP 6 Cleaning & Chemical Products:

Sluice sink was 35.c and clean. Adequate chemicals are available and diluted bottles are labelled.

7. CCP 7 Food Preparation:

Food preparation surfaces and sinks were inspected.

The raw meat fish area was clean and tidy and compliant

The general prep areas were clean and tidy and compliant

The veg prep area was excellent and the bakery area was clean

8. CCP 8 Cooking:

Cooking area was inspected. Extraction was working, filters and splashback require cleaning. Equipment 28, 29, 30, 31, 32 & 33 were inspected and the cleanliness of these were adequate, however, the floor area under them requires attention.

9. CCP 9 Hot-Holding:

Unit 39 was 69.c and 70.c

Hot pass number 40 was operational

Plate storage number 39 was clean

10. CCP 10 Cooling:

Blast chiller number 41 is operational, however, door seal needs to be changed.

11. CCP11 Re-heating:

Microwave 34 was operational and clean

12. CCP 13 Wash Up:

Dishwasher number 46 was operating with chemicals. Dials indicate 68.c probably on a wash cycle. The rinse one appears to be malfunctioning this needs to be checked.

The pot wash sink was 35.c.

13. CCP 14 Waste Disposal:

Internal bins are lidded, lined and zoned. Zoning was good and clean.

External waste was inspected and was adequate.

14. Staff Facilities:

Staff appearance was excellent, uniforms were being worn and personal hygiene was good.

The hand sinks on the premises were inspected:

• At the bakery soap and paper towels available, water temperature was 30.c

• At the still area soap and paper towels available, water temperature was 31.c

• At the raw area soap and paper towels available, water temperature was 32.c

• At the veg area this sink is not operational yet


The sink at the still area requires some additional cleaning

In the bar we have hand gels which are operational

Hand gel dispensers in the goods inwards and in the entrance to the kitchen from the lobby all need to be replaced.

Customer Toilets/Areas:

15. HACCP System Records:

(A). CCP 1 Approved Suppliers:-

Approved suppliers are listed and details are available.

(B). Staff Records:-

Staff records are currently up to date.

(C). HACCP Team Changes:-

There are no changes to the HACCP team.

(D). Plant & Equipment Register:-

The plant & equipment register is in date.

(E). Fly Killer Records:-

The EFK units 58, 59, 60, 61, 62, 63, 64 these are operational and due for review in October 2014.

(F). Pest Control:-

Rentokil were with you on the 31.01.2014 no activity was reported apart from external activity. So please ensure that exit doors are kept closed.

(G). Probe Calibration:-

Probe E1032023341

This is due for calibration in January 2015.

Probe 26329930435

This probe is due for calibration in July 2014.

(H). CCP 2 Records of Deliveries:-

Records of deliveries are being recorded into the property and trace numbered.

(I). Daily Log Records:-

Daily log records recording cold storage temperatures, cooking, reheating, hot holding, cooling and thawing were inspected and while these are being recorded additional records are required for hot holding, cooling and thawing.

(J). Premises Cleaning Records:-

Premises cleaning records were inspected and more detail here is required.

Toilet check lists were inspected and again more detail is required. Some parts of the day are being completed and other are not.

(K). First Aid Box:-

First aid box appears compliant


(L). Corrective Action Records:-

None pending at this time.

(M). Customer Complaints:

None received at this time.

(N). Policies:

Food Safety Policy is on public display.

Origin of Beef is on public display.

The Personal Hygiene Policy is signed.

(O). Food Safety Labels:

Adequate stocks of labels are available.

(P). Probes:

There are two probes on site and these are operational.

(Q). Bar Area:

In the bar area around the glass washer requires extra cleaning

16. General Observations:

Items in need of attention are as follows :

Cleaning:

1. The shelves underneath the bakery prep shelf

2. Extraction filters and splashback

3. Under cooking equipment

4. Balance of the ceiling still needs to be finished

Structural/Operational:-

1. Gel dispensers need to be provided in two areas. Back area from the goods inwards and

from the lobby to the kitchen.

2. The skirting part of the floor which meets the walls needs to be repaired and this is now

urgent

3. Also areas of the floor which is worn away needs to be replaced

4. Daily log records need more updating

5. Kitchen cleaning records need more updating

6. The floor in general will need a general review

7. The dishwasher temperature dials need to be reviewed

8. Blast chiller number 41 needs to have a door seal


NOTEWhile every effort is made to ensure that all short comings or potential short comings are listed it is not always possible to maintain an all-inclusive list of breaches of the regulations at your premises. As in all food safety law it is your responsibility as the proprietor to ensure compliance with all applicable laws and regulations with the assistance of Hygiene Excellence.

(I.S.340:2007, I.S.341:2007, I.S. 342:1997)(ISO 22000:2005)

Should you require further information or clarification on any matter, please feel free to contact me.

Yours sincerely,

John RyanManaging PartnerHygiene ExcellenceSallybrookDungarvanCo WaterfordPhone:- 01/6535149Phone:- 051/344060Fax:- 051/341109Mobile: 085/2366766E-mail: [email protected]: www.hygienexcellence.comHACCP SOLVED SIMPLY


http://www.hygienexcellence.com/


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Fax: 051/341109

Email: [email protected]

FOOD SAFETY MANAGEMENT PROGRAMME

Existing clients who operate our Food Safety Management systems to an acceptable standard are automatically entered into a food monitoring programme which gives public recognition to the food safety standards they are operating to. This is included in the fee charged monthly only in terms of the system being produced and firms that operate within the parameters permitted are allowed display this logo on their stationery, a jpeg is provided where they can provide it on their menu's for their guest information and also certificates are provided for it to be framed and vinyl indicator stickers are provided for doors etc.

Please note that the standard permittable to allow this to happen is quiet high and Hygiene Excellence reserve the right to remove and amend these depending on the level of standard being maintained on the premises.

It is also intended that the premises that carry out this hygiene mark will be noted seperately on our website moving forward and will help give further recognition to the standard.



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