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)
HACCP BASED STANDARD OPERATION
FOOD SAFETY CHECKLIST
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.
| PERSONAL HYGIENE | YES | NO | CORRECTIVE ACTION |
| 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 | |||
| FOOD PREPATATION | |||
| 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 |
COLOUR CODED CHOPPING BOARD GUIDE
