Food safety management procedure

We put in place ‘food safety management procedures based on the principles of HACCP (hazard analysis critical

Control point). We also:

> keep these in place permanently

> keep up-to-date documents and records relating to our

Procedures

> review our procedures if we change what we produce or how we work In practice, this means that we  procedures in place to manage food safety ‘hazards’ in our business. This is similar to the previous legal requirements, but  now we write these procedures down, update them as needed and keep records that can be checked by your local authority.

The regulations are designed to be flexible, so these procedures can be in proportion to the size of our business and the type of work we do.

Premises

Our premises include all of the rooms or buildings we use in our business.

General

We keep our premises clean and maintained in good repair and condition. The layout, design, construction, site and size of our Premises:

Adequate maintenance, cleaning and/or disinfection

> avoid or minimize air-borne contamination (i.e. contamination carried in the air)

> provide enough working space for us 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

> Good food hygiene practices, including protection against contamination and, in particular, pest control

> provide, where necessary, suitable conditions for handling and storing food while keeping it at appropriate temperatures, designed to allow those temperatures to be monitored and, where necessary, recorded

> Toilets not open directly into rooms where we

Handle food.

> We have an adequate number of washbasins, suitably located and used only for cleaning hands.

>Washbasins for cleaning hands  have hot and cold running water, and materials for cleaning hands and for hygienic drying.

> Where necessary, we  have a separate sink for washing hands.

> We provide adequate facilities for staff to change their clothes, where necessary.

> W don’t store cleaning chemicals and disinfectants in areas where food is handled.

Rooms where food is prepared, treated or processed

There are special requirements for rooms where we prepare, treat or process food. These allow good food hygiene practices, including protection against contamination

between and during tasks.

Floors

> Floor surfaces  maintained in a sound condition and be easy to clean and, where necessary, to disinfect.

> This means that floor surfaces made of materials that are impervious (i.e. do not allow fluid to pass through), non-absorbent, washable and non-toxic, unless we can satisfy

our local authority that other materials are appropriate.

Walls

>Wall surfaces maintained in a sound condition and easy to clean and, where necessary, to disinfect. wall surfaces  made of materials that are impervious (i.e. do not allow fluid to pass through), non-absorbent, washable and non-toxic, and  smooth up to a height appropriate for the work we do, unless we can satisfy our local authority that other materials are appropriate.

Ceilings

> Ceilings and overhead fixtures constructed and finished in a way that prevents dirt from building up and reduces condensation, the growth of undesirable mould and the shedding of particles.

Windows

> Windows and other openings constructed to prevent dirt from building up.

> Doors  easy to clean and, where necessary, to disinfect. the surface of doors smooth

and non-absorbent, unless we can satisfy our local authority that other materials are appropriate.

Surfaces

> Surfaces (including surfaces of equipment) in areas where food is handled, particularly those that are touched by food, maintained in a sound condition and easy to clean and, where necessary, to disinfect.

> This means that surfaces made of materials that are smooth, washable, corrosion-resistant and non-toxic, unless we can satisfy our local authority those other materials

are appropriate. Washing equipment and food

> We have adequate facilities, where necessary, for cleaning, disinfecting and storing utensils and equipment. These facilities made of corrosion-resistant materials, easy to clean and have an adequate supply of hot and cold water.

> We have adequate facilities, where necessary, for washing food. Every sink (or other facilities) for washing food have an adequate supply of hot and/or cold water. The water ‘potable’ (drinking quality). These facilities kept clean and, where necessary, disinfected.

Personal hygiene

Every person working in a food-handling area maintains a high level of personal cleanliness. All our staff wear suitable, clean clothing and, where necessary, protective clothing.

> keep hair tied back and wear a suitable head covering, e.g. hat or hairnet, when preparing food. Staff doesn’t not wear watches or jeweler when preparing food .Staff doesn’t not touch their face and hair, smoke, spit, sneeze, eat or chew gum when they are handling food.

Fitness for work

We don’t allow anyone to handle food or enter a food handling area if they:

> are suffering from, or carrying, a disease likely to be transmitted through food

Temperature

We don’t keep foods at temperatures that might cause a risk to health. Good food hygiene for us to make or sell food that is safe to eat.

Cleaning

Effective cleaning gets rid of bacteria on hands, equipment and surfaces. So it helps to stop harmful bacteria from spreading onto food. We do the following things:

> Make sure that all our staff wash and dry their hands thoroughly before handling food.

> Clean food areas and equipment between different tasks, especially after handling raw food. Clear and clean as we go. Clear away used equipment, spilt food etc. as we work and clean work surfaces thoroughly.

Cooking

Thorough cooking kills harmful bacteria in food. So it is extremely important to make sure that food is cooked properly. When we cooking or reheating food, always we check

That it is piping hot all the way through. It is especially important to make sure that we thoroughly cook poultry.  Products made from minced meat, such as sheek kebab and sami kebab. This is because there could be bacteria in the middle of these types of products. We don’t served pink or rare and should be piping hot all the way through