food safety management

Food Safety Management

Our services include assisting organizations with the implementation of international food safety management systems such as HACCP, FSSC 2200 and Global Gap, etc.

This includes the identification of pre-requisite programs such as GMP’s and the compilation of documentation and the training of employees.

Example of documentation:  HACCP based standard operation, Food safety checklist (see below) Download example checklist (More examples available on request)



Date__________________________________ Observer____________________________________

Directions:  Use this checklist daily.  Determine areas in your operations requiring corrective action.  Record corrective action taken and keep completed records in a notebook for future reference.

Employees wear clean and proper uniform including shoes      
Effective hair restraints are properly worn      
Fingernails are short, unpolished, and clean (no artificial nails)      
Jewellery is limited to a plain ring, such as wedding band and a watch – no bracelets      
Hands are washed properly, frequently, and at appropriate times      
Burns, wounds, sores or scabs or splints and water-proof bandages on hands are bandaged and completely covered with a food grade glove while handling food      
Eating, drinking, chewing gum, smoking, or using tobacco are allowed only in designated areas away from preparation, service, storage, and washing areas      
Employees use disposable tissues when coughing or sneezing and then immediately wash hands      
Employees appear in good health      
Hand sinks are unobstructed, operational and clean      
Hand sinks are stocked with soap, disposable towels, and warm water      
A hand washing reminder sign is posted      
Employee restrooms are operational and clean      
All food stored or prepared in facility is from approved sources      
Food equipment utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use      
Frozen food is thawed under refrigeration, cooked to proper temperature from frozen state, or in cold running water      
Thawed food is not refrozen      
Preparation is planned so ingredients are kept out of the temperature danger zone      
Food is tasted using the proper procedure      
Procedures are in place to prevent cross-contamination      
Food is handled with suitable utensils, such as single use gloves or tongs      
Food is prepared in small batches to limit the time it is in the temperature danger zone      
Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils, or floor      
Food is cooked to the required safe internal temperature for the appropriate time. The temperature is tested with a calibrated food thermometer      
The internal temperature of food being cooked is monitored and documented