HAND PICKED HOTELS FOOD SAFETY & HAZARD ANALYSIS (HACCP) POLICY

Transcription

1 HAND PICKED HOTELS FOOD SAFETY & HAZARD ANALYSIS (HACCP) POLICY

2 POLICY IMPLEMENTATION GUIDE Please complete all actions detailed below. This will be checked during routine premises visits by Head Office Step Section Instructions Notes Date Completed 1 N/A Familiarise all members of staff and A copy of the Food Safety & HACCP Policy management within the premises with will always be available on the Company the content and location of the Food intranet system. The Policy will be reviewed Safety & HACCP Policy. Record any at least annually or when there are changes training in the personnel training files. in legislation/processes. Name and Signature Place a copy of the Food Safety Policy Statement on the kitchen staff notice board The relevant persons should sign and date the Managers Declaration for Food Safety All food handlers should sign and date the Employees Declaration for Food Safety. Print off a copy of the completed Staff Declaration for Food Safety and put it up on the staff notice board in the kitchen. A copy of the statement should be taken from section 2.0. Keep a copy in each relevant employee s personnel file. Keep a copy in each relevant employee s personnel file. 5 Appendix A Ensure all food handlers complete a Food Handlers Declaration Form. Keep a copy in each relevant employee s personnel file.

3 Section Revision Tracker Issued June 2016 Date of Last Full Manual Review*: May 2016 *All sections were reviewed on the above date but only those that required updating were amended and re-issued. Sections that were not amended did not require any changes. Section Current Last Section Title Number Version Amended Details of Revision 1.0 Introduction 2.0 April Food Safety Policy Statement 3.0 May Included awareness of Implementation Guide to Managing E.coli O Recruitment and Training of Food Handlers 7.0 July Training Grid updated Level 1 Food Hygiene Awareness training removed. 4.0 Food Safety and the Law 3.0 June st paragraph updated and re-written and Food Hygiene Regulations updated Food Hygiene Regulations updated Food Labelling Regulations updated 5.0 Introduction to Food Hygiene 3.0 June Last bullet point E.Coli has addition of including E.Coli Food Spoilage 2.0 April Food Storage 3.0 October Change to section in relation to the freezing of inhouse food, changing maximum shelf life from one month to three months. 8.0 Food Deliveries 2.0 April Date Codes 6.0 May Food Labelling Regulations 1996 changed to EC Food Information for Consumers Regulations Temperature Control 5.0 June Addition of minimum requirement for there to be one probe for raw foods and one for ready to eat foods Protecting Food From Risk of Contamination 4.0 May and amended. Definition of raw food changed. Reference to Management of E.coli Implementation Guide. Additional separation controls identified. Reference made to use of aprons Personal Hygiene 5.0 May amended to include additional infections 13.0 Cleaning and Disinfection 2.0 April Speciality Foods and Processes 4.0 May Beef Carpaccio; 14.5 Tuna Carpaccio; 14.6 Cured Salmon; 14.7 Barbecues all added Genetically Modified Foods 2.0 April Food Allergies 3.0 May 2016 Section rewritten Hand Picked Hotels Food Safety Policy July 2016

4 Section Current Last Section Title Number Version Amended Details of Revision 17.0 Vacuum Packing 4.0 May 2016 Section 17.0 amended to confirm clearly signed, separate vacuum packers will be provided in kitchens. Section 17.4 re-written to take into account 5 days shelf life for cooked/ready to eat food 18.0 Equipment Maintenance 3.0 July Reviewed, additional information added to clarify the actions to take if temperature of fridge/freezers are found to be outside of required parameters Pest Control 2.0 April Waste Disposal 2.0 April Food Complaints 3.0 June Procedure updated and reference to Assist added Bar Hygiene 3.0 June Addition of ice machines being cleaned every week as per cleaning schedule and ice scoop to be stored in a clean container and not left in the ice machine Hazard Analysis and Critical Control Points (HACCP) Hand Picked Hotels Food Safety Policy July May Step 3 - Word cooling changed to cooked in the example paragraph. Step 4 - How will hazard be monitored temperature changed to 70 C for 2 minutes. C) Chilled High Ready to Eat Foods amended to include hampers additions to steps 9, 10 and 12 N) Vacuum Packing shelf life added 24.0 Kitchen Closedown 2.0 April Baby Food and Milk 2.0 April Sous Vide 2.0 May 2016 Section re-written and pasteurisation time/temperature combinations added 27.0 Third Party Caterers 1.0 May 2016 New section added. FORMS A Food Handlers Declaration on Commencing 2.0 April 2011 Employment B Employee Health Questionnaire Following 2.0 April 2011 Absence from Work C Environmental Health Officer/Trading Standards 2.0 April 2011 Officer or Fire Authority Visit Form D Glass Breakage Clearance Certificate 2.0 April 2011

5 Section Number E Section Title Current Last Details of Revision Version Amended 4.0 April 2015 Rebranded to Acoura Food Complaint/Alleged Food Poisoning/Quality Complaint Submission Form F Food Related Illness Fact Sheet 2.0 April 2011 G Kitchen Record Sheets 8.0 May 2016 Implementation Guide to Managing E.coli O157 added Monthly Management Food Safety Audit amended to provide more detail of documentation and cleaning checks and to include allergens. Third Party Caterers Documentation Check added H Date Labelling Examples 1.0 May 2016 New appendix added Hand Picked Hotels Food Safety Policy July 2016

6 CONTENTS 1.0 INTRODUCTION 2.0 FOOD SAFETY POLICY STATEMENT 2.1 Managers Agreement for Food Safety 2.2 Employees Agreement for Food Safety 3.0 RECRUITMENT AND TRAINING OF FOOD HANDLERS 3.1 Food Safety Training 3.2 Training Records 3.3 Training and the Law 3.4 Food Safety Policy Commitment General Manager and Resident/Operations Managers Head Chef/Sous Chef/Junior Sous Chef/Restaurant Manager/Bar Manager All Other Kitchen Employees/Night Employees Bar Employees Waiting Employees Maintenance 3.5 Hand Picked Hotels Training Policy Commitment Agency Employees Head Chef and Sous Chefs Junior Sous Chefs and Chef de Partie Other Kitchen Employees/Waiting Employees /Bar Employees Induction Training Refresher Training Other Training Training Matrix 4.0 FOOD SAFETY AND THE LAW 4.1 Introduction 4.2 Reasons for Legislation 4.3 Food Safety Act Definitions Key Points/Offences Penalties Options for Enforcement by the Local Authority Due Diligence Defence 4.4 Food Hygiene Regulations Food Standards Legislation 4.6 Penalties 4.7 Enforcement Officers Environmental Health Officers (EHOs) Trading Standards Officers (TSOs) Formal Sampling Procedures by Officers/Inspectors under Food Legislation Hand Picked Hotels Food Safety Policy May 2016

7 5.0 INTRODUCTION TO FOOD HYGIENE 5.1 Introduction What is Food Hygiene? Costs of Poor Hygiene/Benefits of Good Hygiene 5.2 Food Poisoning What is Food Poisoning? Contamination of Food Bacteria What are Bacteria? Bacterial Contamination Food Poisoning Chain Warmth Time Food and Moisture Viruses Other Poisons Spores Toxins 5.3 Preventing the Food Poisoning Chain Temperature Control Storage Cleaning and Hygiene 5.4 Physical Contamination Foreign Bodies Common Foreign Body Complaints How to Avoid Physical Contamination 5.5 Bacterial Food Poisoning Types of Bacterial Food Poisoning 6.0 FOOD SPOILAGE 6.1 The Causes of Food Spoilage 7.0 FOOD STORAGE 7.1 Introduction 7.2 General Storage 7.3 Storage of Food in Refrigerators 7.4 Storage of Food in Freezers 7.5 Storage and Use 8.0 FOOD DELIVERIES 8.1 Introduction 8.2 Delivery Persons 8.3 Delivery Vehicles 8.4 Food Deliveries 8.5 Chilled Foods 8.6 Frozen Foods 8.7 How to Take the Temperatures of Delivered Goods 8.8 Rejection Criteria 8.9 Maintaining the Cold Chain 8.10 Nominated Suppliers Hand Picked Hotels Food Safety Policy May 2016

8 9.0 DATE CODES 9.1 Use By Dates In-house Production 9.2 Best Before Dates 9.3 No Date Marks 9.4 Stock Rotation 9.5 Date Labelling Procedure 10.0 TEMPERATURE CONTROL 10.1 Cooking Steaks and Joints of Meat 10.2 Cooling 10.3 Reheating 10.4 Hot Holding 10.5 General Preparation 10.6 Temperature Records 10.7 Guidelines on Using Probe Thermometers Probe Calibration General Solid/Reheated Food Liquid Foods Chilled Foods Frozen Foods Between Pack Temperatures 10.8 Functions and Buffets 11.0 PROTECTING FOOD FROM RISK OF CONTAMINATION 11.1 Types of Contamination Bacterial Physical Chemical 11.2 Protection against Contamination from Food Poisoning Organisms Storage Preparation Preventing Contamination during Food Preparation Preventing Contamination during Cooking Further Practices to Minimise the Risk of Contamination of Food Use of Raw Eggs in Food Preparation 11.3 Protection Against Contamination by Physical Matter Introduction Storage Use of Glass Glass Breakage Procedure 11.4 Protection against Contamination by Cleaning Chemicals 11.5 Good Housekeeping/Storage 11.6 Water Supply 11.7 E.Coli 0157 Prevention Background Prevention Hand Picked Hotels Food Safety Policy May 2016

9 12.0 PERSONAL HYGIENE 12.1 Introduction 12.2 Hand Washing Hand Washing Regime Hand Washing Method 12.3 Cuts, Boils and Septic Wounds 12.4 Hats and Hair 12.5 The Nose, Mouth and Ears 12.6 Smoking 12.7 Jewellery and Perfume 12.8 Protective Clothing 12.9 Bad Practices Illness Reporting Illness Reporting Procedure Exclusion Departmental Manager Responsibility Personal Hygiene Golden Rules 13.0 CLEANING AND DISINFECTION 13.1 Cleaning Responsibilities 13.2 Cleaning Schedule 13.3 Cleaning Rotas 13.4 Storage of Chemicals 13.5 Cleaning of Specific Areas Cleaning Work Areas Cleaning Food Equipment Training Heavy Duty Equipment Public/Employees Toilets 14.0 SPECIALITY FOODS AND PROCESSES 14.1 Purchasing Policy 14.2 Live Bi-Valve Molluscs e.g. Oysters Choosing an Oyster Supplier Delivery Checks on Oysters Storage of Oysters Handling of Oysters 14.3 Chicken Liver Pâté 14.4 Beef Carpaccio 14.5 Tuna Carpaccio 14.6 Cured Salmon 14.7 Barbecues 15.0 GENETICALLY MODIFIED FOODS 16.0 FOOD ALLERGIES 16.1 Cross Contamination 16.2 Customers with Allergies 16.3 Menus and External Caterers 17.0 VACUUM PACKING 17.1 Filling the Pouches 17.2 Packaging Operation 17.3 Checks to be Carried Out 17.4 Shelf Life of Vacuum Packed Foods Hand Picked Hotels Food Safety Policy May 2016

10 18.0 EQUIPMENT MAINTENANCE 18.1 Introduction Procedure for Carrying Out Maintenance 18.2 Refrigerator Breakdown/Temperature Problems/Power Cut Breakdown/Temperature Problems Power Cut 18.3 Freezer Breakdown/Temperature Problems/Power Cut Breakdown/Temperature Problems Power Cut Defrost Cycles 18.4 Other Equipment 19.0 PEST CONTROL 19.1 Introduction 19.2 Spotting Signs of Pests 19.3 Pest Control Contract Arrangements 19.4 Pest Prevention 19.5 Types of Pests and What to Look Out For 20.0 WASTE DISPOSAL 20.1 Refuse and Waste in the Kitchen 20.2 External Waste Areas 20.3 Bottles and Crates 21.0 FOOD COMPLAINTS 21.1 Foreign Objects 21.2 Alleged Food Poisoning Complaints 21.3 Hand Picked Hotels Procedure 22.0 BAR HYGIENE 22.1 Bar Cleanliness Glass Handling Ice and Ice Machines Guidelines of Cleaning, Siting and Use of Ice Machines Serving Drinks 22.2 Storage Areas Cleanliness Drinks Storage Pest Control Equipment Food Storage Hand Picked Hotels Food Safety Policy May 2016

11 23.0 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 23.1 Hazard Analysis Critical Control Points (HACCP) Hazard Analysis Completed High Risk Menu Items 23.2 How to Carry Out Hazard Analysis 23.3 Review of HACCP 23.4 Preparing Your Own Flow Charts 23.5 Flow Charts Flow Chart A Cook-Chill Foods Flow Chart B Cook-Freeze Foods Flow Chart C Chilled Ready to Eat Foods (inc Hampers) Flow Chart D Cooked Meals Cooked to Order Dishes Flow Chart E Cooked, Cooled (and Reheated) for Service Flow Chart F Soups, Stock, Sauces, Purees Flow Chart G Rice Dishes Flow Chart H Pastry/Desserts (Hot and Cold) Flow Chart I Frozen Foods (Storage and Reheating) Flow Chart J Ice Cream - Purchased Flow Chart K Storage of Frozen Foods Flow Chart L Storage of Ambient Foods Flow Chart M Storage of Chilled Foods Flow Chart N Vacuum Packing Flow Chart O Homemade Ice Cream Flow Chart P Homemade Sorbets Flow Chart Q Sous Vide/Water Bath 23.6 Blank Hazard Analysis Flow Chart 24.0 KITCHEN CLOSEDOWN 25.0 BABY FOOD AND MILK 26.0 SOUS VIDE COOKING 27.0 THIRD PARTY CATERERS APPENDICES A Food Handlers Declaration on Commencing Employment B Employee Health Questionnaire Following Absence from Work C Environmental Health Officer/Trading Standards Officer or Fire Authority Visit Form D Glass Breakage Clearance Certificate E Food Complaint/Alleged Food Poisoning/Quality Complaint Submission Form F Food Related Illness Fact Sheet G Kitchen Record Sheets Delivery Checks Carvery Hot Display Temperatures Fridge Storage Temperatures Function/Buffet Form Freezer Storage Temperatures Blast Chilling/Cooling Temperatures Implementation Guide to E.coli O157 Chilled Display Storage Temperatures Daily Closedown Checks Cooked Food Temperatures Breakfast Daily Cleaning Schedule Breakfast Hot Holding Temperatures Weekly Cleaning Schedule Cooked/Reheated Food Temperatures Weekly Food Safety Management Audit Lunch/Dinner/Room Service Water Bath CCP Foods Cooked Under Monthly Food Safety Management Audit Vacuum Third Party Caterers Documentation Check H Date Labelling Examples Hand Picked Hotels Food Safety Policy May 2016

12 1.0 INTRODUCTION This document forms the Food Safety & Hazard Analysis Policy of Hand Picked Hotels Ltd ( The Company ). This Policy will be reviewed annually and will be amended by the Company as necessary so as to constantly reflect best practice in terms of food safety for all operations. Information will be updated as necessary and amendments to the Policy will be issued to reflect new legislation etc. This Policy is available to all employees and a complete copy is held within each Company premises. Every Senior and Departmental Manager has a duty to ensure that all persons are familiar with the contents of this Policy and that its guidance is followed as necessary. Hand Picked Hotels Food Safety Policy Section 1.0, Introduction Version 2.0 April 2011

13 2.0 FOOD SAFETY POLICY STATEMENT The aim of Hand Picked Hotels Ltd Food Safety & HACCP Policy is to ensure safe and wholesome food is provided for all its customers and employees. It will achieve this by ensuring the selection of food items available are prepared, displayed, served and sold in a safe and hygienic manner. Hand Picked Hotels Ltd is committed to ensuring the standards of hygiene and safety adopted in respect of its food operations are over and above those required by the law. We have a commitment to the principles of hazard analysis and have identified the potential food hazards in our operations and implemented effective control and monitoring procedures at those points critical to food safety. This Policy will be reviewed regularly. Hand Picked Hotels Ltd will set a standard of excellence, which it will aim to achieve based on the following principles: The safety of the product will be of the highest standard. The quality of the product will be of the highest standard. The service offered to customers will be knowledgeable, confident and informative. That food handlers are fully aware of the correct methods of storing, preparing, serving and disposing of food and that these methods are properly briefed through appropriate training. That the correct procedures are carried out, that these are monitored regularly and that comprehensive records are kept to demonstrate at all sites that due diligence is being observed in relation to food hygiene. That there are no causes of illness or food contamination associated with the sale of food by the Company. All members of management and employees will apply considerable effort, both individually and collectively, towards achieving food safety. Signed: Operations Director Date: Hand Picked Hotels Food Safety Policy Page 1 of 4 Section 2.0 Food Safety Policy Statement Version 3.0 May 2016

14 2.1 MANAGER S AGREEMENT FOR FOOD SAFETY General Manager s Agreement I,... General Manager at... (insert location) agree to ensure that this Food Safety & HACCP Policy is implemented and will co-operate fully to fulfil the requirements set out. Signed:... Date: Head Chef s Agreement I,... Head Chef at... (insert location) agree to ensure that this Food Safety & HACCP Policy is implemented and will co-operate fully to fulfil the requirements set out. Signed:... Date: Sous Chef s Agreement I,... Sous Chef at... (insert location) agree to ensure that this Food Safety & HACCP Policy is implemented and will co-operate fully to fulfil the requirements set out. Signed:... Date:... Hand Picked Hotels Food Safety Policy Page 2 of 4 Section 2.0 Food Safety Policy Statement Version 3.0 May 2016

15 2.2 EMPLOYEES AGREEMENT FOR FOOD SAFETY I have read and understood the Food Safety Policy Statement and am aware of the Company Food Safety Policy & Hazard Analysis Policy including the Implementation Guide to Managing E.coli O157 and will co-operate fully to fulfil the requirements set out in it. Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Hand Picked Hotels Food Safety Policy Page 3 of 4 Section 2.0 Food Safety Policy Statement Version 3.0 May 2016

16 Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Signed: Name: Date: Hand Picked Hotels Food Safety Policy Page 4 of 4 Section 2.0 Food Safety Policy Statement Version 3.0 May 2016

17 3.0 RECRUITMENT AND TRAINING OF FOOD HANDLERS 1. Upon commencing employment, all food handlers will be required to sign the Food Handler s Declaration before undertaking food handling duties (Appendix A), a copy of which will be retained on their personnel file and a copy of which will also be given to them for their reference. 2. On returning to work following absenteeism due to illness or sickness or injury, all food handlers must complete the Employee Health Questionnaire Following Absence From Work (Appendix B). 3.1 FOOD SAFETY TRAINING The Company s Policy on food safety training is to ensure that all food handlers are trained to levels commensurate with their work activity. This will involve the following categories of employees: a) All levels of management b) All kitchen employees involved with food preparation and production c) Bar employees and Waiting employees 3.2 TRAINING RECORDS Any training carried out must be recorded on each employee s individual training records, which are kept on personnel files and are available for inspection at any time. 3.3 TRAINING AND THE LAW The Food Hygiene Regulations 2013 requires all food handlers to be trained commensurate with their job activity. This means that not everyone needs to be trained in everything and the food business owner must assess what is right for each person. Food handlers must be trained in law, to know the following: Hands must be clean. Hands must be washed thoroughly after using the lavatory. Over clothing must be worn. Cuts or abrasions must be covered with a suitable waterproof dressing. In the event of a food handler being ill, the employer must be notified if the symptoms include vomiting, diarrhoea or septic sore throat. All of the above are explained in detail in the Personal Hygiene section of this Policy (section 12.0). The Law does not require food handlers to have exam certificates but an employer must be able to show that all food handlers have been trained to an appropriate level. Hand Picked Hotels Food Safety Policy Page 1 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

18 3.4 FOOD SAFETY POLICY COMMITMENT The following guidance is given to help individuals spend their time learning the right and relevant subjects General Manager and Resident/Operations Managers Must be familiar with and understand all sections of the Food Safety & HACCP Policy Head Chef/Sous Chef/Junior Sous Chef/Restaurant Manager/Bar Manager Must be familiar with and understand all sections of the Food Safety & HACCP Policy All Other Kitchen Employees and Night Employees Must be familiar with and understand the following: Food Safety Policy Statement Food Safety and the Law Introduction to Food Hygiene Personal Hygiene Food Storage Temperature Control Food Spoilage Cleaning and Disinfection Waste Disposal Bar Employees Must be familiar with and understand the following: Food Safety Policy Statement Food Safety and the Law Personal Hygiene Cleaning and Disinfection Waste Disposal Bar Hygiene Waiting Employees Must be familiar with and understand the following: Food Safety Policy Statement Food Safety and the Law Personal Hygiene Temperature Control Cleaning and Disinfection Waste Disposal Maintenance Must be familiar with and understand the following: Food Safety Policy Statement Introduction to Food Hygiene Personal Hygiene Bar Hygiene Equipment Maintenance Pest Control Waste Disposal Hand Picked Hotels Food Safety Policy Page 2 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

19 3.5 HAND PICKED HOTEL S TRAINING POLICY Commitment The Company is committed to ensuring that all its employees have achieved high standards of food hygiene training. The Company makes available both in-house and external training courses and all employees are encouraged to achieve the minimum standard of Basic Food Hygiene training, including refresher training every 36 months Agency Employees The Company may on occasions employ agency staff and expects these individuals to be equally as trained in Basic Food Hygiene as their own employees. Agencies are required to confirm to the Company that all food handlers have received Basic Food Hygiene training (or equivalent) and evidence in the form of certificates etc will be reviewed. No agency member of staff may go for longer than 12 months without a refresher course Head Chef and Sous Chefs Head and Senior Chefs will be expected to train to Level 3 Supervising Food Safety in Catering, as this is the first stage of supervisory training. Previous Intermediate (or equivalent) Food Hygiene Certificates will be accepted but, if more than three years old and without evidence of other refresher training, they will not be considered valid and the Chef should attend the course again. If a Senior Chef should have a Diploma in Food Hygiene Management or Advanced (or equivalent) Food Hygiene Certificate awarded within the last five years, these will be considered as acceptable training in food hygiene management Junior Sous Chefs and Chef de Partie Junior Sous Chefs and Chefs de Partie etc will be trained to Level 2 Food Safety in Catering, within one month of employment commencement with the Company, unless they provide evidence of having undergone equivalent training within the previous 36 months Other Kitchen Employees/Waiting Employees/Bar Employees All employees working as assistants within the food production areas will be trained to the Basic Food Hygiene Awareness level unless their job activity requires them to have a more detailed knowledge i.e. Level 2 Food Safety in Catering. The Company will endeavour to ensure that all food handlers are trained commensurate with their job activities within six weeks of employment commencement Induction Training Before commencing work within a food handling area, all employees will receive induction training, including food hygiene awareness and health and safety awareness. Food hygiene awareness will include personal hygiene, temperature control, cross contamination and cleaning and disinfection. Hand Picked Hotels Food Safety Policy Page 3 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

20 3.5.7 Refresher Training The Company recognises that training is an ongoing commitment and that if food hygiene standards are to be maintained and improved, training needs to be an integral part of the food safety management process. The Company will endeavour to ensure that all employees receive regular update training in food hygiene, either through formal training sessions, one to one tuition, kitchen talks, work books or other appropriate training media. The Company commits to cascade training as being an important tool in ensuring that food hygiene awareness and knowledge is disseminated throughout the business Other Training The Company recognises the value of training kitchen employees and Senior Managers in other aspects of food safety, including HACCP. All food handlers should receive HACCP awareness training within three months of employment, unless they can demonstrate by way of written records that they have completed HACCP training within the previous 36 months. The Company will also encourage all food handling employees, irrespective of their position, department or employment status to attend both Food Hygiene and Health and Safety training courses that will further raise standards and safety within the premises Training Matrix The following table identifies the level of training expected for employees who undertake activities as specified. Hand Picked Hotels Food Safety Policy Page 4 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

21 FOOD SAFETY TRAINING POSITION LEVEL 2 FOOD SAFETY IN CATERING LEVEL 3 SUPERVISING FOOD SAFETY IN CATERING LEVEL 4 MANAGING FOOD SAFETY IN CATERING REFRESHER ESSENTIALS OF FOOD SAFETY AND HAZARD ANALYSIS General Manager DGM/Ops Manager Club/Club Ops Manager Exec/Head Chef Preferable Senior Sous/Sous Chef (and Pastry equivalent) Preferable Junior Sous/Senior Chef de Partie/Chef de Partie (and Pastry equivalent) Preferable Commis/Breakfast/Club Chef Kitchen Porter: Non Food Prep Food Prep F&B Manager Preferable Restaurant/Bar/C&B Manager Preferable Assistant F&B Management Waiter/ress/Bar Assistant Night Team Duty Manager (applies to any manager who undertakes duty management shifts) Maintenance Spa Hand Picked Hotels Food Safety Policy Page 6 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

22 POSITION LEVEL 2 FOOD SAFETY IN CATERING Housekeeping Room Attendants/ Turndown Assistant Housekeepers/ Supervisors LEVEL 3 SUPERVISING FOOD SAFETY IN CATERING LEVEL 4 MANAGING FOOD SAFETY IN CATERING REFRESHER ESSENTIALS OF FOOD SAFETY AND HAZARD ANALYSIS Exec/Head Housekeepers (if DM) Exec/Head Housekeepers (not DM) Casual Workers Chef Kitchen Porter Waiter/ress/Bar Assistant Preferable Maintenance Spa Room Attendants/ Turndown Agency Chef Hand Picked Hotels Food Safety Policy Page 6 of 6 Section 3.0 Recruitment and Training of Food Handlers Version 7.0 July 2016

23 4.0 FOOD SAFETY AND THE LAW 4.1 INTRODUCTION The number of reported incidents of food poisoning are still increasing despite legislation changes. It is estimated that each year in the UK; Around a million people suffer a food bourne illness Around 20,000 people receive hospital treatment due to food bourne illness There are 500 deaths caused by food bourne illness It costs nearly 1.5 billion The cost of food poisoning can be high: food handlers who break food laws may be prosecuted and an outbreak of food poisoning could cost the Company a great deal in claims for compensation, as well as seriously damaging its reputation. The law is a complex subject and most acts and regulations affecting the food industry are difficult to interpret. However, ignorance of the law is no defence in the event of prosecution; therefore all employees who handle food should understand the laws that affect the Company and themselves. The food safety law relating to food businesses and food handlers includes: The Food Safety Act 1990 The Food Hygiene Regulations REASONS FOR LEGISLATION Food laws have been introduced for the following reasons: To protect the health of the public. To ensure all food produced for sale is safe to eat and is not misleadingly presented. To ensure food premises and food handlers are hygienic and adopt good practices. To control the number of people suffering food poisoning. 4.3 FOOD SAFETY ACT 1990 This is the most important Act relating to the sale of food. The aims of the Food Safety Act include: 1. Ensuring all food produced for sale is safe to eat and not misleadingly presented. 2. To strengthen the legal powers and penalties available to Enforcement Officers Definitions The Food Safety Act defines many terms: a) FOOD - includes drink, ice, articles of no nutritional value that are used for human consumption etc. b) SALE - includes the supply of food other than on sale e.g. preparation etc. c) ANY FOOD - means any food normally used for human consumption found in food business will be presumed to be food sold or intended for sale for human consumption. Hand Picked Hotels Food Safety Policy Page 1 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

24 4.3.2 Key Points/Offences The key points of the Act are as follows: 1. It is an offence to sell food which fails to comply with food safety requirements i.e.: It has been rendered injurious to health e.g. contaminated with bleach. It is unfit for human consumption. It is so far contaminated it would not be reasonable to expect it to be used for human consumption in that state e.g. tuna sandwich served mouldy. 2. It is an offence to sell or possess food which is likely to cause food poisoning. 3. It is an offence to sell food which is not of the nature, substance or quality demanded by the purchaser. Nature - Indicates a change i.e. it is not what is meant to be for example, artificial cream sold as real cream. Substance - Relates to composition, something you do not expect to be there, for example a blue plaster in a sandwich, a piece of string in a loaf of bread. Quality - Relates to a customer s expectation of goods, for example, best minced beef replaced by poor grade fatty mince. 4. It is an offence to sell food which is incorrectly described or labelled i.e.: Falsely advertise food so as to mislead the consumer about its nature, substance or quality. Falsely label food so as to mislead the consumer about its nature, substance or quality. Falsely describe food so as to mislead the consumer about its nature, substance or quality Penalties A person found guilty of the above offences can be: Fined up to 20,000 and/or Imprisoned for up to 2 years and/or Disqualified from participating in the management of a food business Options for Enforcement by the Local Authority Environmental Health Officers (EHOs) have a power of entry into food premises and can carry out an inspection at any reasonable time. Enforcement inspections should be notified to senior management as soon as possible. Any food, whether or not it meets the food safety requirements, can be taken away by an EHO for analysis and used as evidence. Hand Picked Hotels Food Safety Policy Page 2 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

25 When an EHO inspects a food premises and finds it does not comply with food hygiene regulations, they have several options. They could: a) Send a formal letter b) Serve a Hygiene Improvement Notice on the person running the business which will specify: Defects i.e. what is wrong Measures necessary to comply with the law Time period for work to be done (minimum time period is 14 days) c) Serve a Hygiene Emergency Prohibition Notice where the premises are so bad that the EHO thinks they present an imminent risk to health, then an Emergency Prohibition Order, can be served which can require: Immediate closure of premises Immediate ceasing of a process Immediate prohibition of the use of a piece of equipment Examples of such conditions are a rat infestation or sewage in a food room. Any such action taken following an enforcement visit must be referred to senior management. The Enforcement Officers Visit Form (Appendix C) should be completed Due Diligence Defence It is possible for a person charged with an offence under the Food Safety Act 1990 to use a defence referred to as due diligence. However, the person charged has to prove that they took all reasonable precautions and exercised all due diligence to avoid commission of the offence by themselves or by a person under their control. Due diligence will include the following: Precautions and checks dependent on the risks involved in each case. Written instructions to employees and records kept of precautions taken and checks made. Adequate training of all employees, properly recorded. Understanding by all employees of his/her duties and responsibilities. A system for recording and acting on customer complaints. Changing the checking and recording procedures to take account of new circumstances. TOP TIPS Know the law. If in doubt about food safety of the food, throw it out. Have checking procedures and kept records. Train employees. Hand Picked Hotels Food Safety Policy Page 3 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

26 4.4 FOOD HYGIENE REGULATIONS 2013 The Food Hygiene Regulations apply to all food businesses where food is prepared or handled, and control the standards of hygiene in food premises. They contribute to the prevention of food poisoning by laying down standards for cleanliness, personal hygiene and the prevention of food contamination. The key points of the Regulations are as follows: Food premises must: Be clean and maintained in good repair. Be designed and constructed to permit good hygiene practices. Have an adequate supply of drinking water. Have suitable controls in place to protect against pests. Have adequate natural and/or artificial lighting. Have adequate hand washing facilities. Be provided with adequate drainage. Be provided with adequate ventilation. Be provided with adequate means for disposing of waste. Food handlers must: Maintain a high degree of personal cleanliness. Wear clean protective clothing. Report any illness (like infected wounds, skin infections, diarrhoea or vomiting) to their Manager or Supervisor immediately. A person should not work in a food handling area if there is any likelihood of them directly or indirectly contaminating the food. Analysis of food hazards and implementation of controls. Hygiene training for food handlers. These Regulations also include the requirement for temperature control of food, which will support the growth of pathogenic micro-organisms. The Regulations state: Cold food must be stored and served at 8 C or cooler. Hot food must be served or stored at 63 C or hotter. Exemptions The Regulations allows food on display to be kept out of temperature control on one occasion only. For example, if you have a buffet/function and there is no temperature control equipment available: Hot foods on display can be kept below 63 C for no more than 2 hours. Cold foods on display can be kept above 8 C for no more than 4 hours. Once these timescales have passed, if there is any food left over, it must be disposed of and cannot be re-used. Hand Picked Hotels Food Safety Policy Page 4 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

27 4.5 FOOD STANDARDS LEGISLATION Food Standards legislation deals with all food issues that are not specifically related to safety or hygiene. Food Standards legislation includes the following: The Food Labelling Regulations 1996 (now revoked) and replaced by The Food Information Regulations 2013 The Food Labelling (Amendment) Scotland Regulations 2005 (now revoked) and replaced by The Food Information Regulations 2013 The Weights and Measures Act 1985 The Trade Descriptions Act 1968 Compositional Requirements e.g. o Lead in Food Regulations 1979 The key points of The Food Labelling Regulations are: It is an offence to sell food past its use by date. Perishable foods must display a best before date. Foods must display a label with the name of the food, a list of ingredients, details of any special storage conditions. Foods must also display the name and address of the food manufacturer, packer or seller. 4.6 PENALTIES Contraventions of food safety and standards legislation are punishable in the Magistrates Court by fines of up to 5,000 per offence. Several offences can be taken against a food business owner or Manager at any one time e.g. dirty floors, dirty equipment, poor temperature control, waste accumulation in a food room, and each offence can have a fine of up to 5,000 imposed. If the case is heard in the Crown Court, there is no limit to the fine that can be imposed for each offence. Keep premises clean and in good repair. Understand hazard analysis. Control food safety risks. Train food handlers. TOP TIPS Hand Picked Hotels Food Safety Policy Page 5 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

28 4.7 ENFORCEMENT OFFICERS The Food Safety Act 1990 and its subsidiary legislation is enforced by: Environmental Health Officers Trading Standards Officers Environmental Health Officers (EHOs) Environmental Health Officers are employed by the Local Authority or District Council and they are responsible for ensuring that food which has been produced and is for sale from food businesses in their area, is safe and fit for consumption, and that it has been prepared or sold from hygienic places or premises. EHOs deal with: Alleged food poisoning outbreaks Food complaints Dirty food premises Complaints about hygiene from the public Routine inspections of food premises Complaints about pests Environmental Health Officers can visit premises, unannounced, at all reasonable times. Refusing them entry is an offence. If necessary, they can ask for police protection to carry out an inspection. EHOs can seize suspected unfit food, take samples, seize equipment, stop food processes, shut down food premises and instigate legal proceedings. They have wide ranging powers and must be dealt with courteously and with respect. However they are not always right and sometimes the law is open to interpretation. After a visit, the Enforcement Officers Visit Form (Appendix C) should be completed and sent to Head Office Trading Standards Officers (TSOs) Trading Standards Officers are mostly employed by County Councils although some are employed by Unitary Authorities e.g. London Borough Councils, Metropolitan Councils. TSOs are responsible for enforcing some food safety legislation but mostly food standards legislation. This includes labelling laws, weights and measures, animal welfare, trade descriptions etc. TSOs can visit premises selling food or drink at all reasonable times and can purchase products for the purpose of formal sampling, seize products not of the nature, substance or quality demanded by the purchaser or which are being misrepresented etc. Mostly, TSOs will visit premises to check the following: Alcohol strength of spirits Evidence of watering down beers, lagers or spirits Weights and measures of food and drink Short measures, under poured pints etc Labelling laws Menu descriptions Display of bar tariffs Misleading advertising and prices Hand Picked Hotels Food Safety Policy Page 6 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

29 TSOs have wide ranging powers and must be dealt with courteously and with respect. However, as with EHOs, they are not always right and sometimes they act incorrectly which invalidates their actions. After a visit, the Enforcement Officers Visit Form (Appendix C) should be completed and sent to. TOP TIPS Act courteously at all times. Answer only the questions asked. EHOs and TSOs are not always right. Inform senior management immediately Formal Sampling Procedures by Officers/Inspectors under Food Legislation Both EHOs and TSOs can take formal samples of food products offered for sale or being prepared for sale from food business premises. Some Local Authorities practice an informal sampling programme, which means that they visit many food businesses and take samples of food for analysis in order to assess overall quality, or safety of products e.g. cooked meats for microbiological contamination, minced meat for low fat content etc. If samples come back unsatisfactorily from an informal sample, usually the Officer will discuss these issues and give advice without taking any formal action. Official or formal sampling can be undertaken by an EHO or TSO at any time and this means that they must formally notify you that they are taking, or have taken, samples for analysis. Usually official or formal samples are taken in one of three ways: 1. The product will be divided into three equal parts, labelled etc and one part left at the premises. 2. Three products of a specific range/product will be taken, which are identical and one will be left with the Manager of the premises. 3. A number of individual samples will be taken and none will be left at the premises. Officers/Inspectors must give you records of what they have taken in the form of samples. Irrespective of what information they give you, you should follow the procedure listed below: a) Note the details of the product taken. b) Obtain an identical product to that which the Inspector has taken. Make sure the batch code numbers; use by dates etc are the same. c) Keep samples refrigerated if perishable, or if beer or spirit samples. d) If you use containers, make sure these are clean and dry. e) Note the wording on any display or menu at the time the samples were taken. f) Obtain information about the Officer/Inspector who takes the sample e.g. name, Local Authority. Ask to see their warrant card, which is the authorisation to enable them to visit the premises and take samples. Hand Picked Hotels Food Safety Policy Page 7 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

30 When any samples are taken, keep identical samples, keep records and notes of what happened, and do not say anything unless asked. Notify senior management as soon as possible. If the formal sampling has been recorded on any security video KEEP THE VIDEO. TOP TIPS Don t be bullied by Enforcement Officers. Do not volunteer information, unless asked. Take similar samples. Take notes and keep records. Ask for their identity card and authorisation. Hand Picked Hotels Food Safety Policy Page 8 of 8 Section 4.0 Food Safety and the Law Version 3.0 June 2014

31 5.0 INTRODUCTION TO FOOD HYGIENE 5.1 INTRODUCTION As soon as employees who are going to be handling food as part of their duties start work for the Company, it is important to understand: Why food hygiene is important What needs to be done to keep food safe and hygienic What is Food Hygiene? Hygienic premises should present no risk of illness resulting from the operations carried out in them. Food hygiene means working with and understanding the rules and practices for handling, storing and selling food which is safe to eat and of the highest quality. These Food Hygiene Best Practices include: Protecting food from: o Harmful bacteria o Chemicals e.g. cleaning fluids o Foreign bodies e.g. hair Preventing bacteria from multiplying in food Destroying any harmful/bacteria in the food by thorough cooking or processing Costs of Poor Hygiene/Benefits of Good Hygiene People operating a food business have a legal, commercial and moral obligation to ensure good standards of food hygiene. The costs resulting from poor hygiene are very high. The table below illustrates the cost of poor hygiene and the benefits of good hygiene. Benefits of Good Hygiene Selling food that is safe and of the highest quality. Gaining a good reputation as a food retailer. Keeping within the law. Higher profits. Cost of Poor Hygiene Food poisoning outbreaks could occur and be potentially fatal. Customer complaints about the quality of food and food contamination increase. Food spoils on display and needs to be put to waste, resulting in a loss to the premises. The Local Authority can close the premises. Legal action could be taken resulting in possible fines or even imprisonment. Hand Picked Hotels Food Safety Policy Page 1 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

32 5.2 FOOD POISONING What is Food Poisoning? Food poisoning is an unpleasant illness caused by eating contaminated food or drink. The symptoms a person may suffer include: Vomiting Diarrhoea Abdominal pain Nausea or fever Dehydration Most people who suffer from mild food poisoning recover from it quite quickly, however for certain groups of people the consequences can be very serious, even fatal. These people are referred to as vulnerable groups and include: Pregnant women The elderly Infants People with an impaired immune system Food poisoning is usually caused by ignorance: Through lack of training By carelessness Poor temperature control Contamination of Food Food poisoning is caused by contaminated food. Food can be contaminated by: Bacteria Viruses Other poisons Bacteria The most common form of food poisoning is bacterial food poisoning What are Bacteria? Bacteria are microscopic organisms or germs, which are found everywhere. Most bacteria are harmless and some are even beneficial to man such as those in our intestines that aid digestion. Some bacteria, for example lactobacillus, are used in food production, particularly in the production of cheese and yoghurt. A small number of bacteria can cause food to spoil i.e. they cause food to smell, to lose texture and flavour and generally to decay. The food becomes so unpleasant that people will not eat it. These are referred to as food spoilage bacteria. Hand Picked Hotels Food Safety Policy Page 2 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

33 A number of bacteria found in food, known as pathogens, are responsible for causing illness. Examples of pathogenic bacteria are: Salmonella Staphylococcus Aureus Bacillus Cereus Campylobacter Listeria monocytogenes E. Coli including E. Coli 0157 The concern with pathogenic bacteria is that they can contaminate and multiply in foods if conditions are right for them and cannot be detected by taste, smell or texture of the food Bacterial Contamination Bacteria can be found in and on people, animals, insects, dirt and raw food. Pathogenic bacteria are living organisms and need the following conditions to grow, multiply and contaminate food: Warmth Food Moisture Time Hand Picked Hotels Food Safety Policy Page 3 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

34 Food Poisoning Chain For food poisoning to occur a sequence of events must occur: Poor Personal Hygiene Pests Contamination of High Risk Foods Cross Contamination Poor Handling Practices Time Multiplication Warm Temperatures Poor Refrigeration Inadequate Reheating Survival Inadequate Cooking Food Consumed by Customer Causing Them to Suffer Illness i.e. Food Poisoning Fever Vomiting Diarrhoea Headaches Warmth Bacteria that cause food poisoning will grow at temperatures between 5 C and 63 C. They grow most quickly at a temperature of around 37 C, which is body temperature. Therefore the range of temperatures between 5 C and 63 C is known as: THE DANGER ZONE Temperatures outside the danger zone are less suitable for bacteria. If it is too cold i.e. freezing, bacteria won t grow and multiply but they won t die. Most bacteria are normally killed by heat, most are killed by a temperature of at least 75 C providing that this is reached at the centre of the food and is held for a sufficient time. However, some bacteria and their toxins require higher temperatures for a longer period of time before they are destroyed. Hand Picked Hotels Food Safety Policy Page 4 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

35 Food on which bacteria will multiply must not be left in the Danger Zone, it must be: Kept hot above 63 C Kept cold below 5 C Time Bacteria need time to grow within food. Usually, leaving foods in which bacteria can grow at temperatures between 5 C and 63 C for longer than 90 minutes is dangerous. Bacteria can double in number within 90 minutes and can multiply to such numbers that they become dangerous and cause food poisoning (binary fission) Food and Moisture Bacteria grow best on certain foods that provide both nutrients and moisture. These are called high-risk foods and are mostly protein foods that can be eaten without further cooking. Examples include: All cooked meat and poultry Cooked meat products Dairy products Cooked eggs and egg products Shellfish and seafood Cooked rice Care must be taken with these as most contaminated food usually looks, tastes and smells normal. You cannot easily tell if food is contaminated with food poisoning bacteria usually you need a microscope to see bacteria. Foods, which do not encourage bacterial growth, are those with high concentrations of: Sugar Salt Acid Preservatives These are low risk foods, which present less risk of making people ill. Foods that have little water i.e. dried are not suitable for bacterial growth. However spores can survive these conditions. Examples of this food type are: flour, cereal, dried pasta, and sun dried vegetables Viruses Viruses are tiny particles that grow in living tissue; they cannot grow in food. Often they are confused with bacteria as they produce similar symptoms of vomiting and diarrhoea. Foods normally implicated in viral food poisoning are shellfish such as oysters and cockles. Bivalve molluscs are known to concentrate viruses from sewage-polluted water and therefore, shellfish grown in such water must be treated with caution. Hand Picked Hotels Food Safety Policy Page 5 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

36 5.2.5 Other Poisons Food can become contaminated with chemicals such as cleaning fluids if care is not taken in the preparation areas. Fruit and vegetables sprayed with pesticides may also cause chemical food poisoning. It is possible for high acid foods, such as tomatoes to act on the metal of a cooking vessel causing traces of the metal to enter the food. Poisoning can also result from eating poisonous plants or fungi such as toadstools, poisonous berries or seeds Spores Some food poisoning bacteria form spores as they multiply. These are protective jackets which protect the bacteria from harm from high cooking temperatures they therefore survive the cooking process unless temperatures are extremely high and the cooking time is long. Spores can also survive in dried foods as they can live without water. Once spores have survived the cooking process, they shed their protective jackets and the bacteria can start to grow again in the cooked food, especially if it is kept within the danger zone. An example of spore-forming bacteria is Clostridium Perfringens Toxins Some bacteria produce an invisible poison as they multiply. This is called a toxin and it is heat resistant and survives cooking temperatures. When a consumer eats the food containing the toxin, they become ill very quickly, often within one hour. An example of toxin-producing bacteria is Staphylococcus Aureus. 5.3 PREVENTING THE FOOD POISONING CHAIN The responsibility of a food handler is to protect food from contamination by: Bacteria Chemicals Foreign Bodies Abiding by the following points will help prevent the food poisoning chain Temperature Control Store all chilled food at or below 8 C. Store all high-risk chilled food at or below 5 C. Keep high-risk food out of the temperature Danger Zone i.e. between 5 C and 63 C. Refer to section 8.5 for details of chilled foods and high-risk foods Storage Keep food and food trays off the floor. Keep dry foods dry. Always store cooked meat and poultry above raw meat and poultry. Remove poor quality or damaged food promptly and keep it away from high-risk foods Cleaning and Hygiene Adopt the correct clean as you go procedure for wiping up spillages on worktops, shelves and floors. Always use disposable paper towels, never wiping cloths, to clean surfaces. Maintain the highest standard of personal hygiene at all times. Tidy and clean rubbish as you go - never allow rubbish to build up. Hand Picked Hotels Food Safety Policy Page 6 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

37 Temperature control is the single most important factor in the prevention of food poisoning. Remember the chain of events: Harmful bacteria contaminate high risk food Food is left out in the temperature danger zone Food is left out long enough for bacteria to grow and multiply to high dangerous levels A customer orders the food, eats it and becomes ill TOP TIPS Keep food in hot-holding above 63 C. Keep high-risk food cool below 5 C. Treat all perishable foods as high risk. Cool foods rapidly (within 90 minutes), then chill immediately. Re-heat food once only. Keep food covered. 5.4 PHYSICAL CONTAMINATION FOREIGN BODIES Food can be contaminated with foreign bodies. These can be introduced into the food from either the supplier or during storage, preparation or whilst on display. There are many types of foreign bodies - the most common resulting in food complaints are listed below. It is the responsibility of the Company employees to exercise due diligence and prevent foreign bodies being introduced into food - from when the food is delivered to the premises, to the point of service to the customer Common Foreign Body Complaints Pieces of metal, glass, string, splinters Pests/vermin contamination e.g. insects, feathers, hairs Personal items e.g. jewellery, buttons, fingernails, hair Cleaning materials Mould How to Avoid Physical Contamination In further sections of this Policy, there are guidelines on food safety that will reduce the risk of physical contamination. To avoid such contamination the following basic rules should be followed: Keep food covered where possible Clean as you go to remove dirt and debris Complete checks after maintenance to ensure the area is clean Maintain high standards of personal hygiene and uniform Use chemicals as directed Use reputable suppliers and check products on delivery Hand Picked Hotels Food Safety Policy Page 7 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

38 5.5 BACTERIAL FOOD POISONING Food poisoning is generally defined as an unpleasant illness of sickness and diarrhoea caused by eating food or drink, which is contaminated, by food poisoning organisms or toxins Types of Bacterial Food Poisoning Where Present How Contamination is Transferred Cause of Illness Illness Symptoms Onset of Symptoms Salmonella Raw meat, poultry, untreated milk, made up foods e.g. sausage meat, mince, mayonnaise and egg mixes. From foods to hands, utensils, or work surfaces. These can then contaminate other foods, surfaces or equipment. Direct contamination from raw to cooked foods. Large numbers of bacteria in the food. Sickness, diarrhoea, abdominal pains. Sometimes headache or fever. Usually 12 to 36 hours after eating infected foods. Sometimes between 6 and 72 hours. Control Refrigerated storage of high risk foods Thorough thawing and cooking of frozen poultry High standards of personal and food hygiene Separate raw and high risk foods Clostridium perfringens Where Present In soil, human and animal excreta, raw meat and poultry. Also in dehydrated products (survives without moisture). How Contamination is The bacteria are able to form spores, which are protective jackets, Transferred which allow the bacteria to survive in hostile conditions. They live in soil, dust, food, and when conditions are right, the spores reactivate and large numbers of bacteria are formed. Cause of Illness A toxin, Enterotoxin, is produced in the intestines from living bacteria swallowed in the food. Illness Symptoms Abdominal pains, headache, vomiting and diarrhoea. Onset of Symptoms Usually 8 to 22 hours after eating infected foods. Control Separate raw and cooked foods Thorough cooking with rapid cooling and refrigeration within 1.5 hours of reaching 63 C High standards of hygiene Where Present How Contamination is Transferred Cause of Illness Illness Symptoms Clostridium botulinum Soil, vegetables, fish, yoghurt, vacuum-packed products, low acid foods. The bacteria are able to form spores, in the absence of oxygen, which are protective jackets, which allow bacteria to survive in hostile conditions. Cross contamination. Inadequate heating. A toxin is produced in the intestines from living bacteria swallowed in the food. Difficulty in swallowing and breathing and paralysis of the cranial nerves. Can be fatal. 2 hours to 8 days, usually 12 to 36 hours after eating infected foods. Onset of Symptoms Control Discard blown cans Adequate cooking temperature Avoid cross contamination Hand Picked Hotels Food Safety Policy Page 8 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

39 Staphylococcus Aureus Where Present Normal healthy skin, nose and throat. Septic sores etc of food handlers. How Contamination is By coughing and sneezing directly onto cooked foods. The bacteria Transferred are usually destroyed on cooking but produce a toxin, which is heat-resistant. Once contamination by toxin has occurred, reheating or cooking will not destroy it. Cause of Illness A toxin in the food, which is heat resistant. Illness Symptoms Vomiting, diarrhoea and occasional stomach pains. Also headache, sweating and exhaustion. Onset of Symptoms Usually 1 to 6 hours after eating infected foods. Control Avoid handling food; use utensils Good personal hygiene regarding hand washing Exclude handlers with respiratory infections involving coughing or sneezing Cover cuts with waterproof dressings Exclude persons with exposed septic cuts or boils Rapid cooling/refrigeration of high risk foods Where Present How Contamination is Transferred Cause of Illness Illness Symptoms Onset of Symptoms Bacillus cereus In soil where vegetables, rice, salads and cereals grow. Long moist storage of warm cooked food, especially rice - allows spores to germinate and multiply to large numbers. The spores survive normal cooling and rapid growth with exotoxin production will occur if the food is not cooled quickly and refrigerated. A toxin is produced in the food. Nausea, vomiting and some diarrhoea. Also acute diarrhoea with some vomiting. Usually 1 to 6 hours after eating infected foods and for more severe outbreak, usually 6 to 16 hours after eating food. Control Thorough cooking and rapid cooling Storage at correct temperatures Avoid re-heating foods Avoid cross contamination Where Present How Contamination is Transferred Cause of Illness Illness Symptoms Campylobacter Poultry, meat, milk, water, birds, dogs, pets. Careless handling of meat, especially raw poultry, leads to cross contamination of the hands. Drinking raw milk also transmits the disease. Bacteria in the food. Stomach cramps, followed by foul smelling bile, coloured or blood stained diarrhoea. Onset of Symptoms Usually 3 to 5 days after becoming infected but can be between 1 to 10 days. Control High standards of kitchen hygiene to prevent cross contamination Thorough cooking Care of personal hygiene, especially hand washing before, and after, handling raw meat and poultry Hand Picked Hotels Food Safety Policy Page 9 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

40 Listeriosis monocytogenes Where Present Soil, sewage, vegetation, animal and human tissue. How Contamination is Enters the food chain through milk, raw vegetables, meat and Transferred cheese. Cause of Illness Bacteria in the food. Illness Symptoms Mild flu-like symptoms, septicaemia, meningitis, miscarriage and stillbirths. Onset of Symptoms Variable can be days. Control Rotate stock properly and keep to use by dates Store chilled foods below 4 C Avoid over filling chiller cabinets Differences from other food poisoning bacteria: Grows at a wide range of temperatures between 0 C and 45 C Grows rapidly between 5 C and 10 C Survives in foods with high salt content e.g. soft cheeses Escherichia Coli (E.coli) Where Present Human sewage/water and raw meat. How Contamination is Likely to be transferred to food via food handlers and raw meat. Transferred Several types of toxin are produced causing different symptoms. Cause of Illness Toxins produced either in the food or in the body. Illness Symptoms Watery diarrhoea or bloody stools, depending on type. May have general malaise, nausea and vomiting. Onset of Symptoms Usually 12 to 36 hours after eating contaminated food. Control High kitchen and personal hygiene standards Frequent hand washing Cold or hot storage of food to prevent bacterial multiplication and thorough cooking of meat products until juices run clear Care of water used for washing foods Separation of raw and cooked foods Where Present: How Contamination is Transferred: Cause of Illness: Illness Symptoms: Onset of Symptoms: Control: Scombrotoxin Fish; particularly mackerel, tuna and pilchards. Spoilage micro-organisms convert an amino acid in the fish, histidine to histanine to toxic levels; once formed this toxin is heat resistant and will not be destroyed during processing or canning. A toxin is produced in the food. Headache, nausea, vomiting, abdominal pain and burning sensation around the mouth, and diarrhoea. 10 minutes to 3 hours. Strict controls on refrigeration, histamine formation being very slow at 4 C and ceasing at 0 C. TOP TIPS There are no physical signs that food is contaminated with food poisoning bacteria. Some food poisoning bacteria produces toxins and spores, which survive cooking temperatures. Keep raw and cooked food separate. Faecal contamination will nearly always cause food poisoning. Food poisoning can kill so do not take risks. If in doubt throw it out. Hand Picked Hotels Food Safety Policy Page 10 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

41 SUMMARY OF TYPES OF BACTERIAL FOOD POISONING Bacteria Salmonella Clostridium perfringens Clostridium botulinum Staphylococcus Aureus Bacillus cereus Campylobacter Listeria monocytogenes Escherichia coli Source Raw meat, poultry, untreated milk, made up foods e.g. sausage meat, mince, mayonnaise and egg mixes In soil, human and animal excreta, raw meat and poultry. Also in dehydrated products (survives without moisture). Soil, vegetables, fish, yoghurt, vacuum-packed products, low acid foods. Normal healthy skin, nose and throat. Septic sores etc of food handlers. In soil where vegetables, rice, salads and cereals grow. Poultry, meat, milk, water, birds, dogs, pets. Soil, sewage, vegetation, animal and human tissue. Human sewage/water and raw meat. Toxin in Food No Not usually in food Toxin destroyed by heat Heat resistant toxin Heat resistant toxin No Oxygen & Growth With and without oxygen Only in the absence of oxygen Only in the absence of oxygen With and without oxygen Temperature for Maximum Growth 7 C - 45 C 15 C - 50 C 20 C - 30 C Onset of Symptoms Usually 12 to 36 hours Usually 12 to 18 hours Usually 12 to 36 hours Symptoms Abdominal pain, vomiting and diarrhoea Abdominal pain and diarrhoea Difficulty swallowing and breathing and paralysis: often fatal 7 C - 45 C 1 to 6 hours Abdominal pain, vomiting and reduced temperature Needs oxygen 7 C - 48 C 1 to 5 hours Abdominal pain, vomiting and diarrhoea Small amounts of oxygen 32 C - 45 C Usually 18 to 36 hours No Needs oxygen 0 C - 45 C Weeks or months Not usually in food Needs oxygen 4 C - 45 C Usually 12 to 24 hours Abdominal pain, vomiting and diarrhoea Contraction of meningitis and septicaemia: can be fatal Abdominal pain, fever, vomiting and diarrhoea Spore Former No Yes Yes No Yes No No No Hand Picked Hotels Food Safety Policy Page 11 of 11 Section 5.0 Introduction to Food Hygiene Version 3.0 June 2014

42 6.0 FOOD SPOILAGE Food starts to decompose as soon as it is harvested or killed. Storage methods and conditions should aim to reduce the rate of decomposition in order to safeguard the nutritional value, appearance, taste and fitness of the food. Once plant or animal tissue dies, it no longer has protection from the attack of bacteria, moulds or yeasts. The rate of decomposition depends on the type of food and/or the way in which it is handled. Food is spoilt when it is undesirable to eat. It may not necessarily make you ill, but it is unappealing and unappetizing although some food is allowed to spoil to give it a distinctive taste or texture e.g. well hung venison or game, cheese and cream. Common indications of spoilage include changes to the foods usual: Appearance Smell Taste Texture e.g. mould, slime, rancidity. 6.1 THE CAUSES OF FOOD SPOILAGE Spoilage of food may be caused by: Decomposition due to micro-organisms, enzymes, moulds and yeasts Pest infestations Physical damage e.g. bruising Chemical contamination Oxidation a chemical reaction involving oxygen which changes the texture and taste of the food Most food spoilage is caused by mould. A network of fine strands formed by the mould can often be seen on foods particularly when they have been stored in damp conditions. Enzymes are chemicals in the cells of micro-organisms, animals and plants, which break down carbon compounds such as proteins, fats and sugars. Enzymes continue to work after cropping or slaughtering of the plant or animal and therefore all foods begin to deteriorate. Freezing foods does not stop them decomposing over time as enzymes still continue to break down carbon at freezing temperatures. However, blanching vegetables (dipping them in boiling water for short time periods) destroys the enzymes and therefore prolongs the life of the food product. Enzymes can be used purposely to tenderize meat as they break down the carbon dioxide. Freezer burn is a term used to describe foods which have usually been kept unwrapped in a freezer and so the cold air has extracted excessive amounts of water from the food, leaving it pale coloured, brittle in texture and of different appearance to the rest of the product. Hand Picked Hotels Food Safety Policy Page 1 of 2 Section 6.0 Food Spoilage Version 2.0 April 2011

43 Rancidity is the term used to describe the breakdown of fats or fatty substances. It occurs when enzymes called lipases break down fats. Rancidity may also occur as a result of the interaction between fats and oxygen, often in the presence of iron or copper contamination. Butter is a common food product to go rancid, even if kept in the fridge. TOP TIPS Fresh food is always best because decomposition is minimal. Keep foods wrapped when in the freezer. Use food within its use by or best before dates as they are calculated not only to ensure food is safe, but also that it does not spoil. Keep foods in airtight containers this reduces oxygen coming into contact with the food. Mouldy food may be unfit for consumption throw it out! Green slime, mould, rancidity are all signs that food is beyond its best its taste, smell and appearance will tell you not to eat it. Food spoilage in foods may not make you ill, but it could do do not take chances. Keep foods out of damp conditions these increase the likelihood of mould growth. Hand Picked Hotels Food Safety Policy Page 2 of 2 Section 6.0 Food Spoilage Version 2.0 April 2011

44 7.0 FOOD STORAGE 7.1 INTRODUCTION Correct storage of food is fundamental to the hygienic and profitable operation of any food business. Failure to ensure satisfactory conditions of temperature, humidity, stock rotation and the integrity of packaging can result in problems of unfit or spoiled food but will, at the very least; result in a considerable reduction in shelf life. The product may become unmarketable because of staleness or changes in texture or colour. More serious problems may be caused by mould growth, infestations of stored product with insects, rancidity, slime and off-odours. If the food contained pathogens, and storage conditions allowed multiplication of these organisms, then consumers would be exposed to an unacceptable and unnecessary risk. The cost of discarding or sorting contaminated and waste food can be quite considerable. Food begins to decompose as soon as it is taken from the plant, the ground, the animal or the sea. Storage conditions should reduce the rate of decomposition as much as possible to ensure that the nutritional value, appearance, taste and fitness of food is of the highest standard. During storage, food should not be exposed to risk of contamination or taint. Cleanliness and a satisfactory environment are important to prevent physical contamination or damage, which may render food un-saleable or unfit. 7.2 GENERAL STORAGE Raw materials and partially prepared or fully prepared foods are at risk of decomposition, infestation and contamination and therefore considerable care should be exercised when storing foods. The following procedures should be followed: Remove all outer packaging of goods away from the food preparation area to avoid exposing open food to risk of contamination from loose packaging e.g. staples etc. Rotate stock properly so that the older stock is used first. First in, first out is the correct method. Do not overstock any storeroom or shelving as this hinders cleaning, makes stock rotation more difficult and encourages pests. Store all goods off the ground on racks or shelving of an impervious material. Ensure the storage area is dry, cool, clean, well lit, and well-ventilated and proofed against pests as far as is possible. Keep all food well away from cleaning equipment and chemicals. Store bread in a cool, well-ventilated storage area to prevent mould growth formation. Bread should not be stored on the floor or adjacent to any chemicals or cleaning equipment. Remove all plastic bags and other packaging from fruit and vegetables as soon as they are delivered and before they are stored. Store salad items and soft fruits in the refrigerator. Inspect fruit and vegetables regularly and discard any items which show signs of spoilage. Label and date all food prepared or defrosted on the premises. It will encourage good stock rotation. Hand Picked Hotels Food Safety Policy Page 1 of 3 Section 7.0 Food Storage Version 3.0 October 2011

45 7.3 STORAGE OF FOOD IN REFRIGERATORS Refrigeration slows down bacterial growth, which is why perishable or high-risk foods should always be kept under refrigeration until ready for use. The following principals should be followed: Where possible, store food products in separate designated fridges e.g. raw meat, raw fish etc. Where separate refrigeration is not possible, shelves should be labelled so that meat, fish and dairy products are kept in the coldest part and salad products in a separate area. The risk of cross-contamination must be minimised. Place newly delivered items behind or below existing items to ensure good stock rotation. Store raw and cooked meats well away from each other in designated refrigerators if possible. Where this is not possible, make sure that the raw meat is stored below the cooked meat to prevent cross-contamination through drops of blood or juices from the raw meat dropping onto the cooked meat or other ready to eat foods. Keep all cooked foods or foods removed from their original containers covered at all times. Use covered containers, greaseproof paper or foil. Avoid using plastic wrap, such as cling film, on high fat content foods such as cheese or cold cooked meats because of the risk of chemical transference onto the food. Any plastic wrap used must specify it is acceptable for use with food with a high fat content. Check the air temperature in the fridge on a regular basis and record the temperatures for each unit using the temperature records. For further information see section Never put hot foods straight into the fridge. This would have the effect of raising the internal temperature of the fridge so making the other foods warmer, risking food safety. Cool for a maximum of 90 minutes. Check all items stored in the fridge on a daily basis. This helps ensure that no food is unusable or past its use by date. Discard immediately any food showing signs of mould growth, decay or decomposition. A visiting Environmental Health Officer (EHO) would assume any food showing signs of decay is available for sale and therefore may contravene the Food Safety Act Avoid packing too much into the fridge, as this will stop good temperature control. Shut the fridge door securely immediately after taking something from the fridge. An open fridge door allows warm air into the fridge, which will raise the air temperatures, jeopardising food safety. 7.4 STORAGE OF FOOD IN FREEZERS Frozen products must be stored at -18 C or below and must be covered to avoid freezer burn. Food must not be stored directly on the floor. Check freezer temperatures regularly and record the temperature on the relevant kitchen record sheets. Use the oldest stock first and discard any items passed their best before date. Check through frozen stock weekly. The lids and doors of freezers must be effectively sealed - check these regularly. Hand Picked Hotels Food Safety Policy Page 2 of 3 Section 7.0 Food Storage Version 3.0 October 2011

46 Freezers may be tightly packed with food, as air does not need to circulate (unlike refrigerators). Freezers with automatic defrost cycles should be defrosted and cleaned out thoroughly every three months. The shelves should be cleaned at least weekly or when required. Freezers without automatic defrost cycles should be defrosted and cleaned when required. Cooked and raw foods should be stored apart. All items must be given no more than three month s shelf life and must be labelled with the date of production and a use by date. 7.5 STORAGE AND USE Any specific instructions from the supplier on the label of the product must be followed. Cooked meats which are vacuum produced or are in modified atmosphere packaging have an extended shelf life, provided the packaging is intact and they are stored in refrigeration at the correct temperature. The product must be used before the use by date printed on the packaging label. Any unused product should be wrapped and labelled with a use by date of 72 hours, or the manufacturers use by date, whichever is earliest or alternatively an appropriate day dot applied. All opened and part-used packs of dry, loose or powder ingredients must be decanted into a clean, lidded, plastic or metal container, or the part-used pack placed inside a clean, lidded container. The product should be properly identified and where the packaging is removed, the best before date should be marked on the container. Some products labelled with best before dates also state that they should be used within a specified time period after opening, for example sauces. Ensure that for such products, the date of opening is applied. All food produced or prepared must be wrapped or covered, labelled with the date of production and refrigerated if it is not to be used or sold immediately. TOP TIPS Keep raw and cooked foods separate. Do not overstock shelves etc. Rotate stock first in, first out. Ensure the correct fridge and freezer temperatures are maintained. Keep food covered. Know the shelf life of products. Date code or day dot products. If in doubt, throw it out. Hand Picked Hotels Food Safety Policy Page 3 of 3 Section 7.0 Food Storage Version 3.0 October 2011

47 8.0 FOOD DELIVERIES 8.1 INTRODUCTION All foods wherever possible, should be purchased through the Company s nominated supplier list. Where this is not possible, food can only be purchased from reputable supermarkets. Proper inspection of goods on delivery is essential to prevent the use of unsatisfactory products. Stock rotational practices should ensure products are maintained and served in prime condition. 8.2 DELIVERY PERSONS Delivery persons are food handlers. If they become aware that they are suffering from diarrhoea or sickness or have a septic infection, they must not deliver food to the premises and should inform the Head Chef of any illness. The Head Chef should, on notification of illness, not accept deliveries from them. 8.3 DELIVERY VEHICLES Deliveries will be accepted only if transported in clean properly equipped vehicles at the correct temperatures. Food outside of these temperature specifications should not be accepted. 8.4 FOOD DELIVERIES Deliveries will be inspected immediately on arrival, and rejected if any of the following points apply: Any presence of dampness Any presence of dirt Any presence of insects or infestation of stored product with insects Any presence of mould Any presence of unusual odours (chemicals, rancidity, mustiness, ammonia in fish) Excessive ice in frozen food may indicate mishandling Blown or leaking containers/cans, rusty or dented cans If the delivery vehicle is used to store other items e.g. furniture, chemicals Severely damaged packaging/any damaged or discoloured packaging will be treated as suspicious and the consignment will be rejected Inadequate temperatures Defrosted frozen foods Vacuum packed food will be checked for any splits in the packaging or damage to seals. Packs without use by or best before dates will be rejected. Food deliveries should be checked for use by and best before dates to check they have not expired and there is adequate shelf life left on the product. Sufficient shelf life allows the product to be sold before the date expires under normal operating instructions. Any food that is out of date or which does not have an adequate shelf life will be rejected and returned to the supplier. Hand Picked Hotels Food Safety Policy Page 1 of 4 Section 8.0 Food Deliveries Version 2.0 April 2011

48 8.5 CHILLED FOODS Any perishable foods to which temperature control legislation applies should be checked upon receipt. Record the temperature on the relevant kitchen record sheets. It is important to record this information for all chilled food deliveries. The legal requirement is that most chilled products must be delivered at is 8 C or colder. Acceptable Reject Chilled food 0-8 C above 8 C There is no legal requirement to deliver chilled raw meat, eggs, poultry or fish under refrigerated conditions but the Company s objective is to adopt good practice. The following list gives an indication of ideal temperatures for chilled foods. FOOD ITEM Dairy goods Cooked meats Pre-chilled foods Fresh meat Wet fish Prepared salads Soft cheeses Meat and fish pâté Cooked products intended for further heating before serving e.g. pizzas, pies etc Cured and smoked fish Dairy based desserts Vegetable salads Uncooked or partly cooked pastry products containing meat or fish e.g. sausage rolls RECOMMENDED TEMPERATURES +1 C to +4 C +1 C to +4 C 0 C to +2 C -2 C to 0 C -1ºC to +1ºC to +5 C +1 C to +4 C +1 C to +4 C to +8 C to +5 C to +8 C to +8 C to +8 C 8.6 FROZEN FOODS Wherever possible, use a probe to record the delivery vehicle temperature. Record the temperature on the relevant kitchen record sheets. Acceptable Reject Frozen food temperature below -18 C above -15 C 8.7 HOW TO TAKE THE TEMPERATURES OF DELIVERED GOODS The temperature of the vehicle will be recorded on the kitchen record sheets. If there is a doubt, use a probe thermometer to measure the temperature inside the vehicle. Insert the probe into the product where it is easy to do so, without damaging the product, packaging or the probe. Ensure that any temperatures taken within food are undertaken by sanitising the probe thermometer immediately before and after use. Where this is not possible, insert the temperature probe between packs of food. Allow the temperature to stabilise. Note: the product temperature will, on average, be 2 C colder than the between pack temperature. Hand Picked Hotels Food Safety Policy Page 2 of 4 Section 8.0 Food Deliveries Version 2.0 April 2011

49 Any temperature that exceeds the temperature specification should be rejected. Ensure antibacterial probe wipes are used to wipe the probe before and after each use and between probing different product items. 8.8 REJECTION CRITERIA When the food exceeds the specified temperature, the criteria for rejecting deliveries and returning food must take into the account the legal position, the risk involved to the food, consumer, and any other factors that could affect the temperature. When a delivery is rejected, the Manager should record the reason for rejecting goods on the relevant kitchen record sheets and the details e.g. product, date codes and number of boxes rejected. The supplier and senior management should be kept informed of the rejected delivery. 8.9 MAINTAINING THE COLD CHAIN It is important to maintain the cold chain to prevent bacterial growth. To ensure this, the vehicle must be well organised and the delivery/acceptance carried out with urgency. Ensure vehicle doors remain shut, except during unloading. Clear a space in the kitchen, which is away from heaters and preparation surfaces for the food deliveries. Have regard to preventing cross contamination when doing so. Check food for criteria specified and put stock away as soon as possible in the following order: 1. Chilled 2. Frozen 3. Ambient 8.10 NOMINATED SUPPLIERS In order to achieve consistency and value, the Company has nominated specific suppliers for certain items of food. The Company provides its customers with a first class service and in doing so seek to provide the best quality products/services on the market by enlisting the active support of all its suppliers and employees to achieve this objective. Hand Picked Hotels Food Safety Policy Page 3 of 4 Section 8.0 Food Deliveries Version 2.0 April 2011

50 It is the Company s Policy to ensure that: All foods wherever possible, should be purchased through the Company s nominated supplier list. Where this is not possible, food can only be purchased from reputable supermarkets. All Nominated Approved Suppliers are awarded contracts, subject to the completion of a Suppliers Questionnaire, detailing their monitoring and control procedures, and that this is supported by proof that the procedures are in practice. All goods received are checked on arrival and where appropriate, delivery temperatures are taken and recorded. Any goods received in an unsatisfactory or damaged condition are not accepted and are returned with the driver. The Head Chef ensures delivery of goods/services at appropriately agreed times and within location requirements. No Nominated Approved Supplier delivers Goods/Services without obtaining an authorised signature from a Company employee. Spot checks will be carried out by Company employees on delivery vehicles to ensure that they comply with legislation on the delivery of goods and where appropriate, vehicle temperatures are taken and recorded. Prior to the commencement of any Nominated Approved Supplier contract, the purchasing department will conduct a site visit, to assess the capability of the supplier, to provide quality Goods/Services, this will also be carried out within the duration of the contract at the discretion of the Company. Prior to a Nominated Approved Supplier providing the Company with any hired electrical product, they verify the equipment is supported with appropriate legal documentation proving it complies with Health and Safety legislation. Suppliers will not form part of the Nominated Approved Suppliers List, unless they can provide proof that all HACCP regulations are being complied with. All Nominated Approved Suppliers are conforming to all Government guidelines and legislation, and that this is supported with appropriate documentation. That all Goods/Services ordered are done so only by nominated employees and that where required, this is supported by an approved, signed Company Purchase Order form. The Company expects to purchase all their food products from suppliers who attain the highest standards of food safety and quality throughout the entire manufacturing, packaging and transporting processes. Compliance with legal requirements e.g. Food Safety Act 1990 and associated Regulations will achieve the minimum standards expected by the Company. TOP TIPS Agree delivery times that suit you best. Have someone responsible to check deliveries. Do not be afraid to query quantity, quality, condition or temperature remember you are serving this food to your customers. Keep records of delivery times and temperatures. Check specifications. Reject food if not up to standard or with a short shelf life. Put deliveries away as soon as possible. Hand Picked Hotels Food Safety Policy Page 4 of 4 Section 8.0 Food Deliveries Version 2.0 April 2011

51 9.0 DATE CODES 9.1 USE BY DATES Highly perishable foods, which could become a food safety risk e.g. cooked meat dishes, cold cooked meats, salads and dairy produce must, by law, carry a use by date. The use by date must be in the form of: Use by: day and month Use by: day, month and year The EC Food Information for Consumers Regulations 2014 govern the requirements for date labelling foods and it is an offence to sell food past its use by date. Fines are up to 5,000 per product sold. It is also illegal to alter the date on the product unless you have the manufacturer s permission. The label should also explain the ideal storage conditions for keeping the food safe for its storage period In-house Production All food produced in-house must have a use by date applied. Unless the food is vacuum packed, this is 72 hours from production. The use by date system must be consistent with a date placed on the product with the date that the food expires on. For example, if a food item is labelled 17 June, the food can be used until and including 17 June. The food must then be disposed of last thing at night on 17 June. If vacuum packing products, the use by date must be in accordance with the manufacturers guidelines or established through microbiological shelf tests. Food products produced in-house i.e. cooked on the premises, cooled down and put in the chiller for next day use etc must also be given use by dates as these foods are highly perishable. TOP TIPS Do not keep food longer than necessary. Highly perishable foods may become unsafe if sold past their use by date. Check deliveries to ensure you have maximum shelf lives. It could cost you up to 5,000 per offence if you are caught with food past its use by date. Give all foods a shelf life three days is generally the maximum. Follow good hygiene practices for cooking, cooling and storing foods. Label all foods with a use by date. Hand Picked Hotels Food Safety Policy Page 1 of 4 Section 9.0 Date Codes Version 6.0 May 2016

52 9.2 BEST BEFORE DATES Most perishable foods, which are not considered high risk, must display a best before date. This date indicates when food is at its best it predominantly refers to quality and not safety. The best before date must be shown either as: 1. The day, month and year Or 2. Best before end, followed by the month and year, or just the year The year does not have to be included if the product has a shelf life of only three months or less i.e. it will remain at it s best for only this relatively short period of time. It is not an offence to sell food past its best before date unless the food has become unfit for human consumption e.g. if the product has gone mouldy because it is past its best before date, the food will be unfit and an offence against the Food Safety Act 1990 occurs. Equally if the product has deteriorated and its quality is not what is expected because it has gone past its best before date, an offence is committed under the Food Safety Act 1990 for selling food not of the nature, substance or quality. The Food Labelling Regulations 1996 also govern the legal requirements for displaying best before dates. Good stock rotation ensures that all products are sold within their shelf life dates and this ensures that food sold is safe and of a good quality. The usual maxim of first-in first-out (FIFO) is the best guide to managing stock. Move older stock to the top or front of the pile when a new delivery comes in. Frozen food will usually have an average shelf life of 12 months so stock cannot be left forever! Enzymes in the food still work causing food deterioration even when the food is frozen. Once some food products have been opened the shelf life date will be shortened. Once a perishable food product is exposed to the atmosphere, it starts to deteriorate. Read the labels as some foods must be consumed within fixed times of opening e.g. three days. Give these foods the correct use by date. 9.3 NO DATE MARKS Some foods do not need any date marks and the food business owner or Manager is left to decide on their own stock rotation and shelf life criteria. Foods not needing any date marks include: Fresh fruit and vegetables provided they have not been peeled or cut into pieces Most alcoholic drinks except beer. Beer must have a best before date Bread normally eaten within 24 hours of being made Vinegar Cooking salt Solid sugar and products made from flavoured or coloured sugar Chewing gum and similar products Edible ices Hand Picked Hotels Food Safety Policy Page 2 of 4 Section 9.0 Date Codes Version 6.0 May 2016

53 TOP TIPS Follow best before dates they indicate the quality of the product. Choose foods with long best before dates. Check deliveries to ensure that all dates are correct and that you have the maximum shelf life do not accept products that have short shelf life dates unless you know you can sell them in that time. Practice good stock rotation first in, first out. Food can be sold past its best before date, provided it is not unfit and satisfies the requirements of nature, substance and quality. Put new stock behind old stock. Remember to give opened foods a use by date as they can deteriorate rapidly once opened. Read the labelling instructions. 9.4 STOCK ROTATION All products which are date marked with a use by date by the supplier, must be used before the expiry date. Any product which has an expired use by date must be discarded. Daily checks must be made to ensure that all products are within date. All products which are date-marked with a best before date should be used before the expiry of that date, but the law is only broken if food is unfit for consumption. Any products which are date marked must be used on a first in-first out basis with the earliest date products being used first in all cases. All products generated within the kitchen must be date coded to facilitate stock rotation. These products should be given a 72-hour shelf life; any product exceeding this should be discarded unless otherwise stated (e.g. low risk sauces/marinades). All products should be given a date of production and the 72 hours (3 days) shelf life must be clearly indicated. Once this date has been exceeded product should be discarded. Employees should check stock daily to ensure no product exceeds this date. When food is removed from the freezer and defrosted in a fridge, a chilled product is opened, or products are generated in the kitchen, a day dot can be applied as an alternative to a date code. Whatever system is used, it must be consistent throughout the premises. Do not re-day dot or apply a day dot which exceeds the use by date on a product or tamper with the dates applied to the products. All food handlers, when applying shelf life to products, in the first instance must refer to the use by and best before dates applied by the manufacturers. Hand Picked Hotels Food Safety Policy Page 3 of 4 Section 9.0 Date Codes Version 6.0 May 2016

54 9.5 DATE LABELLING PROCEDURE From receipt through to service A use by/best before date signifies the last date on which food can be used or consumed safely. It is illegal to use or have available for sale a product which is past it s use-by date. If the food reaches the end of its life discard IMMEDIATELY. Do not alter the use by date to extend its shelf life. Labelling should only be undertaken by employees who have received in-house food hygiene training. Follow precisely the food label instructions as to what shelf life to give. Food produced in-house should receive the same day plus 2 days shelf life. This must be indicated by use of a day label (see below). Food removed from a freezer should also receive the same day plus 2 days shelf life. Food produced fresh to then be frozen must be given a food label and given a use by date of no more than three calendar months from date of production (e.g. if a batch of food is cooked on 1 January, then it must be portioned, cooled and frozen the same day, with a use by date of 30 March). For ingredients, bought sauces (e.g. horseradish etc) check the manufacturers recommended shelf life once opened and apply accordingly ensure a label is applied to indicate when it was opened and when it should be used by. SHELF LIFE Product Maximum Storage Frozen/defrost 3 days 1 day production + 2 days Chilled 3 days 1 day production + 2 days Home cooked chilled foods 3 days 1 day production + 2 days Home cooked frozen foods 3 months Prepared salad/vegetables 3 days 1 day production + 2 days Bought in sauces e.g. condiments As per manufacturers guidelines IN-HOUSE FREEZING Remember:- 3 month shelf life for frozen home-made items When defrosting a frozen product 1 day defrost 2 day use by (3 day shelf life) Frozen on date: Defrost on date: Use by: Date food frozen Date food defrosted Date to use food Use by/best Before Foods MUST be used by the end of the date on the label. Foods past the date MUST NOT be used and must be disposed of. Carry out daily close down checks to ensure that all products are within date, discard if not. ENSURE ALL FOODS ARE STORED APPROPRIATELY, COVERED AND THE CORRECT DATE CODE APPLIED IF IN DOUBT ASK! Hand Picked Hotels Food Safety Policy Page 4 of 4 Section 9.0 Date Codes Version 6.0 May 2016

55 10.0 TEMPERATURE CONTROL 10.1 COOKING Core temperatures of cooked food, including batch cooked product such as rice dishes, stocks, soups and sauces should be checked, to ensure that they reach a minimum cooked temperature of 75 o C. At least three of these temperatures should be recorded on the relevant kitchen record sheets, in order to demonstrate that food safety is being managed within the kitchen. The Head Chef must review these records weekly and sign the form when satisfactorily completed Steaks and Joints of Meat Steaks and other whole cuts of beef and lamb can be served rare, as long as they have been properly cooked and sealed on the outside, for example by sealing in a frying pan over a high heat. This will kill harmful bacteria on the outside of the meat. It's important to seal meat to kill any germs that might be on the outside. You can tell that a piece of meat has been properly sealed because all of the outside will have changed colour. Pork joints and rolled joints shouldn't be served rare. To check these types of joints are properly cooked, skewer the centre of the joint. The juices shouldn't have any pink or red in them. In addition check the core temperature of the joint of meat with a probe thermometer to ensure that it has reached a minimum cooked temperature of 75 o C COOLING The blast chiller should be used to cool food to below 8 o C as quickly as possible. If the blast chiller is not available, cooked items which are cooled, should be left covered in a cool ventilated area for no more than 1½ hours before being refrigerated. Rice, stocks, soups and sauces etc produced in bulk should be broken down into smaller quantities immediately after cooking to facilitate quicker cooking. Pre-cooked items, which are to be served cold or re-heated should be clearly marked with a use by date or day dot. The use by date must not exceed 72 hours after preparation. Cooling times/temperatures must be recorded on the relevant kitchen record sheet to ensure that food safety is not compromised RE-HEATING Wherever possible the sequence of cooking cooling re-heating should be avoided with all items being cooked as close as possible to the time of ordering. If this cannot be avoided then re-heating can only take place once and any leftovers should be thrown away. Re-heating must be at least as thorough as the first cook i.e. target temperature of 75 o C (82 o C in Scotland) or above. Recording of temperatures is essential. Never re-heat food more than once. Record product details on the relevant kitchen record sheet. Hand Picked Hotels Food Safety Policy Page 1 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

56 10.4 HOT HOLDING Food should not be hot held for longer than two hours. Its temperature should be measured and recorded at hourly intervals. Any hot food left over cannot be re-heated and must be thrown away. Hot holding equipment should be switched on well in advance of service to ensure they are up to temperature before hot food is placed on or in them. The temperature of food should be measured and recorded at the time it is put into them and subsequently at hourly intervals. All items below 63 o C must be discarded. Only hold food hot for a maximum of two hours. Bain Maries must not be used for heating food up, only for keeping cooked food hot. All temperatures must be recorded on the relevant kitchen record sheet. The Head Chef must review and sign the completed kitchen record forms on a weekly basis GENERAL PREPARATION Always prepare food as close to the time of service as possible, leaving it refrigerated until immediately before preparation. Food should not be left out at kitchen temperature for any longer than necessary. Once preparation has finished, the food should either be served or refrigerated or cooked, depending on the circumstances. Except where the suppliers instructions permit cooking directly from frozen, all frozen foods must be thawed in fridges and be kept completely separated from cooked foods. Thawing date and use by date should be marked on thawing foods with the use by date not to exceed 48 hours after the completion of thawing (i.e. 72 hours shelf life from removal from freezer). Company guidelines in this respect must always be observed. Thawed food must not be refrozen. TOP TIPS Cook food as near to ordering as possible. Do not cook food too far in advance. Do not keep food warm always keep it above 63 o C. Serve food as quickly as possible after cooking. Re-heat foods ONCE. Discard waste and leftovers. Cool foods quickly and always within 90 minutes. Refrigerate quickly. Plan ahead. Know what the demands on your food production will be. Serve food piping hot TEMPERATURE RECORDS Written records of temperature checks must be kept for at least six months and must include: Chilled and frozen deliveries Chilled and frozen storage Cooking and re-heating Delivery temperatures must be taken on receipt of a delivery. Where the supplier provides an invoice with a temperature on it, this should be transferred to the relevant kitchen record sheets, at no time should the kitchen record sheets be left blank. Hand Picked Hotels Food Safety Policy Page 2 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

57 Fridge/freezer temperatures must be taken twice daily and a minimum of three cooked food temperatures must be taken during service. These will always be high risk dishes and should be split between breakfast, lunch, dinner and room service GUIDELINES ON USING PROBE THERMOMETERS Probe Calibration A sufficient number of digital thermometers to facilitate efficient temperature monitoring will be provided to each area. The minimum requirement is for one probe nominated for raw foods and one probe for ready to eat foods. Every thermometer should measure in tenths of degrees and be accurate to +0.5 o C. Thermometer accuracy is essential and the following action is therefore necessary. Weekly checks using the ice and boiling water method i.e. place probe in pan of boiling water if reading within 0.5 o C of 100 o C, thermometer is sufficiently accurate. Also put three inches of crushed ice into a plastic jug/bowl and just cover with water. Leave probe in ice/water mix for three minutes if reading within 0.5 o C of 0 o C, thermometer is also sufficiently accurate at the cold end of the scale. Results of ice and boiling water checks should be recorded on the relevant kitchen record sheets. Re-calibration of probe thermometers either by the manufacturer or by other suitable companies is necessary where in-house calibration demonstrates that the probe thermometer is inaccurate to +0.5 o C of reference temperature. A calibration certificate should be provided for each thermometer and copies of current certificates must be kept General 1. Wash hands. 2. Check that the probe lead is connected properly to the thermometer and that the battery is working correctly. 3. Do not touch the end of the probe at any time. 4. Sanitise the probe for use by using a sanitising probe wipe. 5. Use the probe wipe once then discard. 6. Refer to the guidelines for various food types outlined below to obtain the food temperature. 7. Read the temperature, withdraw the probe from the food and wipe the probe with a sanitising wipe. 8. The temperature of every batch products, cooked or reheated, must be checked and the temperatures of at least three of these recorded daily. Where items are blast chilled record the temperature on the appropriate record sheet. 9. Food temperature monitoring needs to be carried out regularly to ensure food safety. 10. Extra care must be taken for foods re-heated in the microwave. 11. Cooking temperatures above 75 o C should be achieved. 12. Reheated food temperatures above 75 o C (82 o C in Scotland) should be achieved Solid/Re-heated Food 1. Insert probe into the most solid, thickest part of the food. 2. Read the temperature on insertion. 3. Push the probe very slowly towards the centre. 4. Observe the display temperature. 5. Continue inserting the probe past the centre zone until the temperature is seen to rise (it may not necessarily do so). 6. Withdraw the probe slightly until the lowest temperature observed during insertion is seen. Hand Picked Hotels Food Safety Policy Page 3 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

58 Liquid Foods 1. Insert probe vertically into the centre of the liquid. 2. Immerse the full length of the probe, excluding the handle. 3. Stir the liquid very gently with the probe for a few seconds. 4. Hold the probe steady and read the display. 5. If shallow containers are used, insert the probe at an angle until it reaches the base, withdraw slightly and then read the display Chilled Foods 1. Insert the probe into the densest part of the food. 2. Continue inserting until just past the middle, observing the temperature. 3. Withdraw the probe slightly until the centre is reached. Read the display for the core temperature Frozen Foods 1. Place the probe between two similar product packs and press them together. 2. Wait for the temperature to stabilise. Read the display Between Pack Temperatures 1. Replace the penetration probe with the flat between pack attachment if one is supplied. 2. Place the between pack probe between two separate packs of food. 3. Wait at least four minutes for the temperature to stabilise. Read the display. Each premises will have sanitising wipes for use with the probe thermometer. Probes must be sanitised between each use. TOP TIPS Keep thermometers in working order. Calibrate them regularly. Probe foods regularly. Take hot food temperatures as well as cold food temperatures. Keep records. Sanitise probes. Take notice of how food looks e.g. if it is bubbling and almost boiling it will be hotter than 63 o C so probing may not be necessary. The temperature of hot foods tells you that it is thoroughly cooked. The temperature of chilled foods tells you that it cannot grow bacteria which cause food poisoning. Hand Picked Hotels Food Safety Policy Page 4 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

59 10.8 FUNCTIONS AND BUFFETS INSTRUCTIONS FOR MANAGERS Functions and buffets are a convenient manner by which food can be served to a large group of customers with minimal staffing. Displaying food in such a manner can allow for both service to the customer or self service by the customer onto their own plate. Remember that there are health and safety and fire safety considerations when setting up a buffet. The provision of hot foods, hot surfaces and chaffing fuel can give rise to accidents. Risk assessments should be reviewed to ensure that the buffet can be provided safely. Cold Buffets Foods which are prepared for a buffet must be prepared as close to the time of service as possible and will be subject to all of the normal hygiene requirements expected of any foods prepared in kitchen. If to be served cold then the food should be prepared and arranged on serving plates, dishes. Persons involved in this preparation must take particular care at this stage as any contamination of cold foods is likely to result in an increased risk of food poisoning. Serving plates should be disinfected by thorough cleaning prior to use and direct handling of food kept to a minimum. Foods for service should be prepared in batches and then refrigerated so food is not left out at room temperature for long periods of time. Foods which have been arranged for service must be labelled and returned to the fridge as soon as possible once ready. Note: Any food requests made at the time of the booking (vegetarian options) should be noted on the label to avoid any confusion. Foods which may have been brought in for allergy sufferers must be kept completely separated so it does not become contaminated. This food should be clearly labelled. Foods should be placed out for service as close to the time of eating as possible. Please inform the customer: Foods must not be displayed for a period longer than 4 hours from the time of laying up to the time of removal. Depending on the size of the function, it may be a good idea to ask the customer whether they would like the buffet topped up throughout the service rather than putting all of the food out at once. This would also mean that any left-over food has been stored safely in the fridge. Food may be removed from functions, but the customer should be advised of the fact that it has been at ambient temperature and outside of the control of the business. Hot Buffet Food Hot food will need to be cooked or heated as near to the time of service as possible. The final temperatures of cooking and reheating will need to be checked to ensure that core temperatures of foods are at least 75 C using a clean probe thermometer. Once cooked, foods may either be put out onto the buffet display for immediate service or self service by the customer and guests. Note that the food will be starting to cool and foods which are displayed on an unheated surface must not be displayed for any longer than 2 hours. It may be that the food is to be placed onto a hot plate or heated serving dishes, in which case providing the food is being maintained at a temperature of at least 63 C (check using a clean probe thermometer), then the food can remain. If hot foods are to be added then the practice of topping up should be avoided and a fresh dish of food provided. This is to ensure good rotation of the food and ensure that older food is not left at the bottom of the serving dish. At the end of service (2 hours maximum) any food should be removed. If the temperature during service has dropped to below 63 C then it should be discarded immediately. Hand Picked Hotels Food Safety Policy Page 5 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

60 TOP TIPS Do not prepare food too far in advance. Keep foods out of the danger zone. Refrigerate cold foods as quickly as possible after preparation. Label and date foods after preparation Food type, date, etc if possible cover. Store in a fridge at less than 8 C. Store separately and be aware of possible contamination risks. Note down foods which are going onto the buffet on the Food Function Form. Put out foods as near to time of consumption as possible. Provide sufficient clean serving equipment for each dish. Note the time food is put out and - For cold food items, allow a maximum period of 4 HOURS for service. - For hot food items, allow a maximum period of 2 HOURS for service After the maximum period, remove and discard any left-over s. Hot foods must be cooked or reheated thoroughly prior to service. Check foods are at least 75 C with a clean probe. Note down hot foods on the function sheet together with the temperature recorded. Care must be taken to ensure that hot food service is secure and does not pose a risk to customers scalding themselves. Provide sufficient clean serving equipment for each dish. If using chafing dishes and gel fuels remember to check that the fuel is still lit the temperature will quickly drop into the danger zone if the heat is removed. When holding batches of food ensure that you don t top up existing food new batch new dish is always best. Hand Picked Hotels Food Safety Policy Page 6 of 6 Section 10.0 Temperature Control Version 5.0 June 2014

61 11.0 PROTECTING FOOD FROM RISK OF CONTAMINATION 11.1 TYPES OF CONTAMINATION Bacterial Cross-contamination can occur when cooked or ready to eat food becomes contaminated with food poisoning organisms by coming in contact with such things as raw meat or poultry, contaminated work surfaces or equipment, unwashed hands and wiping cloths Physical Contamination can occur from physical matter entering the food at any stage of production and can include things such as glass, stones, metal, wood, pieces of broken plastic, paper, insects, rodent droppings, hair etc Chemical Contamination can occur from cleaning chemicals and other substances entering the food at any stage from chemical spillages on work surfaces or in storerooms, chemicals in unmarked containers used by mistake for a food ingredient and residues left on surfaces after cleaning PROTECTION AGAINST CONTAMINATION FROM FOOD POISONING ORGANISMS Storage Cooked and uncooked goods must not be stored in any way where cross-contamination can occur. Cooked goods must be stored on the upper shelves and raw food on the lower shelves to prevent contamination by drips or condensation. Raw meat and raw poultry must be stored in trays to prevent drips. The same storage techniques apply to deep freezers. Ideally separate refrigeration will be used Preparation The risk of cross-contamination is highest during the preparation process because food comes into contact with hands, work surfaces, utensils and equipment, any of which may transfer harmful bacteria. There is also a risk that raw food will contaminate cooked food in the kitchen and this is generally known as cross-contamination. Personal hygiene, good practices and effective cleaning is vital to prevent this happening Preventing Contamination during Food Preparation The use of separate equipment for different types of food for example, separate cutting boards for raw and cooked foods especially meat, poultry and fish and separate preparation areas for raw food and cooked food preparation is effective separation management. Where colour coded chopping boards are provided they should be used as follows: Red Green White Yellow Blue Brown Raw Meat Products Only Fruit/Cooked Vegetables/Salad Only Bakery and Dairy Cooked Meat Preparation Raw Fish Raw Vegetables Hand Picked Hotels Food Safety Policy Page 1 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

62 Where reasonably achievable, separate areas will be designated within the food preparation areas for the preparation and handling of raw and ready to eat/cooked foods. Where lack of space prevents full segregation of the various tasks in kitchens, the management of cross contamination risks will be controlled by separating raw and ready to eat/cooked food preparation by time and by thorough two stage cleaning and disinfection of work surfaces in between raw and ready to eat/cooked food preparation activities. In addition, colour coded chopping boards will be used and food handlers will undertake thorough hand washing. Where ever possible ready to eat food will be prepared first before undertaking raw food activities. Where practicable, use one sink for vegetable and salad washing only and not for hand washing or dish washing, equipment washing etc. If a separate food sink is not provided then ensure one sink is kept for food washing during preparation time and that the sink is thoroughly cleaned prior to it being used for equipment and utensil washing etc and vice versa. Under no circumstances should a sink be used for washing equipment and utensils and then used for food washing unless it has been thoroughly sanitised between uses. Wash all fresh fruit and vegetables especially salad items in cold water, rinsing them thoroughly under the running water of the cold tap. Inspect all salad items for slugs, caterpillars, snails and other insects. Also inspect all vegetables for any physical contamination such as nuts, bolts, pieces of packaging, mould growth etc. Do not remove food from the refrigerator until you are ready to prepare it either by cooking the food or plating the food and serving immediately. Food should be cooked immediately it is taken out of the refrigerator or prepared, covered and replaced in the refrigerator as soon as possible once it has cooled. Prepare high risk foods e.g. meat, poultry, seafood, eggs, dairy products, cooked meats etc. all of which are highly vulnerable to bacteria, just before they are to be cooked. The longer these foods are exposed to room temperature and handling, the higher the risk of contamination. Clean and sanitise all tables, work surfaces and equipment immediately after use. Pay attention to the phrase clean as you go. Refer to the cleaning schedule on the relevant kitchen record sheets and the section of this Policy on cleaning and disinfection (section 13.0). Failure to use either the correct cleaning product or the correct concentration of that product will render any cleaning meaningless, as bacteria will not be killed. Clean up spillages as they occur. Items of equipment and utensils which have been used for preparing raw foods, should not be used for preparing cooked foods. This is one of the main routes of cross-contamination and the cause of food poisoning outbreaks. It is essential that all knives and other utensils, which have come into contact with raw meats, are thoroughly cleaned and sterilised either with boiling water or a suitable sterilising or sanitising agent before they are used for any other purpose Preventing Contamination during Cooking Cooking can destroy most bacteria but only if the food has reached a high enough temperature and has been held at that temperature for the approved amount of time. The temperature and cooking time will vary depending on the type of food, so it is important that cooking instructions are followed carefully. These are some general points which apply to all cooking processes: Hand Picked Hotels Food Safety Policy Page 2 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

63 Keep cooking utensils and equipment clean at all times. Wash all utensils and small equipment immediately after use or if this is not practically possible, put the equipment aside in the wash up area and do not allow it to clutter up and therefore contaminate food preparation surfaces. Cook meat, poultry and fish thoroughly. The centre of the meat must reach at least 75 C. Use a probe thermometer to check these temperatures. Where meats particularly are to be cooked rare and therefore will not reach at least 75 C, it is absolutely essential that they are sliced and served as soon as possible after cooking. Allowing these inadequately cooked meats to remain at ambient temperature for any length of time increases the risks of food poisoning bacteria multiplying because these have not been killed during the cooking process. When cooking soup and stock etc stir frequently and keep the lids on the pans. If possible use several shallow pans rather than one large pot because food heats up more thoroughly in smaller pots with less density than in larger pots with high volume etc. Long, slow cooking of dishes such as stocks, sauces etc is a high risk activity because the temperature of the food does not reach high levels and generally they are left to simmer away on top of the cooker for long periods of time which allow any bacteria not killed during the cooking process, or the spores of such bacteria to continue to multiply and survive the cooking process. Cook all made up dishes such as soup, sauces etc thoroughly to kill off any bacteria which may be present. Use a probe thermometer regularly to ensure the product is above 75 C. Do not handle cooked foods with utensils that have been in contact with raw foods. Do not handle cooked foods unnecessarily and always wash your hands before and after handling these foods Further Practices to Minimise the Risk of Contamination of Food Liquid from raw meats or from thawed frozen meats and poultry must not come into contact with high-risk foods. Do not use unsuitable, defective or dirty equipment. Do not use dirty wiping cloths, tea towels etc. Do not handle foods more than is absolutely necessary. Use tongs, ladles etc. Ensure high standards of personal hygiene for all employees at all times. Frequent hand washing is essential. Prevent the ingress of insects, birds and mammals into the premises. Store all foods in properly lidded containers, off the ground and away from chemicals etc. Ensure that proper cleaning procedures are practiced. Remove all waste food and other rubbish frequently from the kitchen. Keep equipment off the floor. Use wash hand basins for hand washing only and not for food or equipment washing Use of Raw Eggs in Food Preparation The use of raw eggs or partly cooked eggs is not recommended and pasteurised egg should be used in lieu of raw egg. If pasteurised egg is not a suitable alternative then the dish must not be served unless a HACCP for High Risk and Speciality Menu Items has been completed. This form can be found in section Hand Picked Hotels Food Safety Policy Page 3 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

64 11.3 PROTECTION AGAINST CONTAMINATION BY PHYSICAL MATTER Introduction A foreign body (excluding grease and oil) is defined as solid matter which is present in a food, but which, whether of intrinsic or extrinsic origin, is undesirable. Intrinsic Foreign Matter Intrinsic foreign matter is derived from another part of the plant or animal than the product, which it contaminates. This includes such matter as large blood vessels, bones, hair or hide from animals, leaf and stalk from vegetables and bones, fins and struvite from fish. Extrinsic Foreign Matter Extrinsic foreign matter is derived from any origin other than the plant or animal product, which it contaminates. This includes such matter as insects, wood, glass, metal, stones, plastic, elastic bands or any other material which would render the product unacceptable. Foreign bodies can be eliminated by prevention or removal. Neither is likely to be 100% effective, but a combination of both approaches is needed Storage All opened and part used packs of loose or powder ingredients must be decanted into a clean, lidded plastic container or the part used pack placed inside a clean, lidded container. All food which is stored in a refrigerator or deep freezer must be wrapped or covered. Bought-in wrapped products should be removed from the outer packaging or delivery box before being placed into a chiller. This applies to large cardboard or wooden boxes but not to designed packaging e.g. trays of yoghurt. Frozen products which are delivered in clean outer packaging or delivery boxes can be stored in the deep freezer in the packaging or box. Good housekeeping standards will reduce the risk of physically contaminating open products. Food handlers must inspect all food they are storing away for the presence of any foreign material Use of Glass A glass breakage can result in potential contamination of food products. As glass is translucent, fragments may escape visual detection. The risk of physical injury to the customer from such contamination can be particularly severe. The following glass management procedures should be followed to reduce the risks associated with the use of glass: Substitution of glass items where suitable metal or plastic alternatives are available (e.g. storage jars). Purchasing all food in non-glass containers wherever possible. Operational controls including employees awareness, careful handling of glass items, regular inspection for signs of damage, recording glass breakage or damage, cleaning procedure after glass breakage, inverted storage of all food containers and utensils, storage of glass items below food handling or preparation surfaces in rigid sided containers. Hand Picked Hotels Food Safety Policy Page 4 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

65 Glass Breakage Procedure Following a glass breakage in any food handling or preparation area, it is essential that all glass be thoroughly cleaned away. All food, which may have become contaminated, must be disposed of. The Glass Breakage Clearance Certificate (Appendix D) must be completed after all incidents. Isolate the area in which the breakage has occurred. Do not allow food handlers to enter the vicinity until the glass has been cleared away, if possible. Ensure any food handler who was handling food near the breakage changes their protective clothing in case it has been contaminated with fragments of glass which could subsequently contaminate food. Dispose of any food within a minimum of one metre of where the breakage has occurred. This area will need to be extended if the glass has shattered or broken into several pieces. Dry brush all the areas around which the breakage has occurred. This should include preparation surfaces, shelves and the floor. All glass must be carefully disposed of in a separate rigid container away from the kitchen. The area should then be wet cleaned to ensure all glass fragments have been removed. The cloth used for wet cleaning should be disposed of in case it has become contaminated with small shards of glass PROTECTION AGAINST CONTAMINATION BY CLEANING CHEMICALS Chemicals stored in the premises for cleaning purposes must be in lidded or screw top containers. They should not be perfumed nor have any other tainted odour. The containers should be stored on the lower shelves away from food. All containers of cleaning chemicals must be clearly marked to identify the contents. Cleaning chemicals must not be decanted into any container other than a spray bottle or applicator intended for use with the chemical. Plain or unlabelled containers must not be used to store or use cleaning chemicals. All surfaces and equipment being cleaned with cleaning chemicals must be fully rinsed with clean water before re-use to remove any chemical residue, unless manufacturer s instructions state otherwise. All chemicals must be used in accordance with manufacturer s guidelines to ensure correct concentrations etc are adhered to GOOD HOUSEKEEPING/STORAGE Remove all outer packaging of goods away from the food preparation area to avoid exposing food to risk of contamination from loose packaging e.g. staples etc. Food should be stored off the ground. Hand Picked Hotels Food Safety Policy Page 5 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

66 11.6 WATER SUPPLY The Food Hygiene Regulations require the provision of an adequate supply of potable water. This quality of water must be processed to all sinks, wash hand basins and other taps or outlets where food is washed or prepared, food contact equipment is cleaned or for hand washing purposes to ensure that food is not contaminated. Potable water means water which is suitable for use in food premises and is unlikely to affect the wholesomeness of food. The water can come from either a mains supply or a stored tank which meets the required standard. TOP TIPS Deliveries are accepted only in accordance with this policy. After checking food deliveries, items are removed immediately to relevant storage areas and where possible after pick up removal. Chemicals are kept in a separate store away from food, with the exception of those chemicals required to be available in the kitchen e.g. sanitiser. In this case, these chemicals are stored so as not to present a risk of chemical contamination to food. High risk foods are kept separate from raw foods at all times. Good personal hygiene practices are to be strictly adhered to. Food is kept covered as far as is practicable and is not left lying around. Training is undertaken to ensure employees have the knowledge and education to carry out tasks safely. Sufficient and clean protective clothing to ensure that, when on duty, food handlers are clean and presentable. Waste food is removed from food areas as swiftly as possible. An active pest control programme is maintained. Regular maintenance inspections are carried out on all equipment to prevent the possibility of physical contamination. Vegetables and salad items must be washed thoroughly before preparation. Separate sinks are used for washing food items. Sinks should be clearly labelled with an indication of their use. The use of wooden equipment is restricted within food preparation and production areas wherever possible. Washing up operations are away from food preparation areas and clean pots, crockery and cutlery should be stored away from dirty items. The glass handling procedures must be followed E.COLI 0157 PREVENTION Background Bacteria, such as E. coli O157, are invisible to the naked eye, so they can easily be spread to food without realising. These bacteria can make people seriously ill, and can even kill. Food businesses are required to practise good food hygiene at all times to make sure the food they produce is safe. There is a greater risk in food businesses which handle raw food and ready-to-eat foods. Raw foods include raw meat and unwashed fresh produce such as fruit and vegetables that have been in contact with the soil and are not supplied as ready-to-eat. By following the steps detailed below it will also help control cross-contamination from other foodborne bacteria such as Campylobacter, Salmonella and other E.coli strains. Hand Picked Hotels Food Safety Policy Page 9 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

67 Vegetables and fruits that have been supplied as ready-to-eat, should already have been subjected to validated procedures to ensure bacterial load is reduced to levels that do not present a risk to health. Current guidance recommends that bagged ready-to-eat fresh produce do not need to be re-washed. Leafy and root vegetables that have not been supplied as ready-to-eat will not have been subject to controlled washing procedures and should be classed as a potential hazard in terms of cross-contamination of E. coli O157, particularly if soil or manure is visible. By following the control measures in this section it will assist in reducing the risk of E.coli 0157 from occurring. Head Chefs are required to complete the Implementation Guide to Managing E.coli O157 in Appendix G to ensure effective control measures are in place. This document will then be used to brief both existing kitchen team and all new starters on induction Prevention Infection Food handlers infected by E. coli O157 will be a source of the bacteria and can contaminate the food or surfaces the food may come into contact with. No one suffering from or carrying an infection that could be transmitted through food should be allowed to handle food or enter the food-handling area if there is a risk of contaminating food. Staff handling food or working in a food handling area must report an infection or symptoms to management immediately. Upon commencing employment, all food handlers will be required to sign the Food Handler s Declaration before undertaking food handling duties (Appendix A), a copy of which will be retained on their personnel file and a copy of which will also be given to them for their reference. On returning to work following absenteeism due to illness or sickness or injury, all food handlers must complete the Employee Health Questionnaire Following Absence From Work (Appendix B). Storage Incorrect storage or handling of potentially contaminated raw foods may result in transfer of E. coli O157 by direct contact with the raw food and ready-to-eat food items. Direct contact between foods can occur in a fridge, freezer or on a surface. There is a risk of E. coli O157 contamination if raw and ready to eat foods are not adequately separated, wrapped or stored in the correct place. Fridges and freezers should be specifically designated for the storage of raw or ready to eat foods. Where this is not possible because of space, specific areas of the storage unit must be designated for the storage of raw foods. Raw foods must always be stored beneath ready to eat foods. All foods will also be covered during storage. Physical Separation The designation of physically separate surfaces and equipment for raw and ready-to-eat foods is the only reliable means of adequately controlling E. coli O157 cross-contamination. In particular, the dual use of complex equipment, such as vacuum packing machines, for both raw and ready-to-eat foods cannot be implemented safely, even when cleaning and disinfection is applied in accordance with best practice. Hand Picked Hotels Food Safety Policy Page 9 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

68 Where reasonably achievable, separate areas will be designated within the food preparation areas for the preparation and handling of raw and ready to eat/cooked foods. Where lack of space prevents full segregation of the various tasks in kitchens, the management of cross contamination risks will be controlled by separating raw and ready to eat/cooked food preparation by time and by thorough two stage cleaning and disinfection of work surfaces in between raw and ready to eat/cooked food preparation activities. In addition, colour coded chopping boards will be used and food handlers will undertake thorough hand washing. Where ever possible ready to eat food will be prepared first before undertaking raw food activities. Cleaning and disinfection procedures will be carried out without fail and in all cases to appropriately high standards. Where possible designate separate working areas for the handling and preparation of ready to eat food, away from where raw foods are prepared. The movement of staff from handling raw food to handling ready to eat foods should be minimised as far as possible, but where it is unavoidable, hand washing controls must be in place to ensure that a proper technique is followed on all occasions. Wherever possible prepare raw meat and unwashed/unpeeled vegetables first thing in the morning before any ready to eat handling and preparation takes place. Where designation of separate work areas is not possible, E.coli O157 contamination of ready to eat food risks is controlled by separation by time of raw and ready to eat food preparation activities and two stage cleaning and disinfection in between. Food handlers will also carry out thorough hand washing in between tasks. If disposable gloves are used:- Change gloves between tasks, as well as at every break, and when they become damaged. Remember to wash hands thoroughly before putting on gloves and after taking them off. The use of separate packs of disposable gloves for different activities Contaminated gloves must never enter the area used for handling or storing ready to eat foods For all tasks involving preparation of raw meat and unwashed fresh produce greater than simply opening packaging and decanting, a disposable apron is worn to minimise the risk of contamination of protective clothing. The disposable apron will be removed on completion of raw preparation tasks and hands thoroughly washed. Ensure adequate cleaning chemicals are provided for the cleaning and disinfection of areas in between the preparation of raw and ready to eat foods. Detergents are products used for general cleaning. These do not have disinfectant properties and, if used on their own, are not capable of destroying harmful bacteria such as E. coli O157. Disinfectants are products that are capable of destroying harmful bacteria when applied to visibly clean surfaces at a specified dilution and contact time. Sanitisers are products that combine a disinfectant and a detergent in a single product. This means that the same product can be used to provide a visibly clean surface and it must be used a second time in order to disinfect the surface. Equipment There is a major risk of cross-contamination where the same item of equipment, such as vacuum packers, slicing machines and mincers, are used to process raw food and ready-toeat food. E. coli O157 may contaminate the surfaces of such equipment after use with raw foods. This contamination may not be adequately removed during the cleaning and disinfection process and this can result in any ready to eat foods, subsequently processed with the equipment, becoming contaminated. Hand Picked Hotels Food Safety Policy Page 9 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

69 Vacuum packing machines, slicing machines and mincers MUST NOT be used for both raw and ready to eat foods. Where you need these pieces of equipment for both raw and ready to eat foods, separate pieces of equipment must be used. Equipment should be colour coded or marked, in order that it is clear as to whether it should be used for raw or ready to eat foods. Equipment designated for the use of ready-to-eat foods only should be located in an area where there is no risk from cross-contamination via splashes, hands, clothing, packaging or other equipment and should never be used for packing raw foods. Separate chopping boards and utensils must be used for raw and ready-to-eat foods unless cleaned and disinfected, ideally in a commercial dishwasher between use. In order to reduce the risk even further and to negate the use of these complex pieces of equipment altogether it is recommended that premises source ready sliced/minced/vac packed raw or ready-to-eat items direct from suppliers where possible as this will eliminate the risk of using the same machine and prevent the need to purchase additional machines. If this can t be done then separate machines will be the only alternative. Cleaning Effective cleaning is essential to get rid of harmful bacteria and stop them spreading to food. Work surfaces and equipment should be washed regularly and disinfected between tasks. Single-use, disposable cloths should be used wherever possible. Use disposable, single-use cloths wherever possible to prevent the risk of cross contamination between raw and ready to eat storage/preparation areas. If this is not possible consider the use of colour coded equipment such as sponges/cloths. Cleaning equipment, are potential vehicles for the spread of E. coli O157. The frequency at which cleaning solutions are changed forms a critical part of crosscontamination control. It is also important to ensure that equipment such as mops, brushes, sponges and buckets do not present a cross-contamination risk. Ensure that cleaning equipment is thoroughly cleaned/changed on a regular basis and where possible separate equipment is designated for raw and ready to eat equipment. If using a dishwasher, water reservoirs should be kept above 80 C for at least 15 seconds. Dishwashers should be cleaned regularly, including the removal of food debris, plastic wrapping and lime-scale from the water jets, filters and drains. Re-usable cloths should be washed on a hot cycle, at 82 C or above, and dried between tasks. Ensure adequate cleaning chemicals are provided for the cleaning and disinfection of areas in between the preparation of raw and ready to eat foods. Detergents are products used for general cleaning. These do not have disinfectant properties and, if used on their own, are not capable of destroying harmful bacteria such as E. coli O157. Disinfectants are products that are capable of destroying harmful bacteria when applied to visibly clean surfaces at a specified dilution and contact time. Sanitisers are products that combine a disinfectant and a detergent in a single product. This means that the same product can be used to provide a visibly clean surface and it must be used a second time in order to disinfect the surface. Hand Picked Hotels Food Safety Policy Page 9 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

70 TOP TIPS Wash hands frequently especially between handling raw and cooked food. Check all deliveries only accept chilled foods below 8 C/frozen foods -15 C or colder Separate raw and cooked foods at all stages of the handling process, keep them in separate fridges or if in the same fridge always keep raw below cooked/ready to eat, (this includes food which is being thawed). Store chilled foods at or below 5 C and frozen foods at or below -18 C. Thaw food in a fridge, not at room temperature. Plan activities in the kitchen have designated areas for particular jobs. Be organised! Use correct colour coded cutting boards. Clean as you go with the correct chemicals. Always clean and sanitise boards and other equipment such as knives after each use. Clean and sanitise probes between every use. Use clean wiping cloths, preferably disposable ones. At the very least change cloths frequently and wash them between each use. Keep equipment in good condition. Follow strict temperature controls. All meat and poultry dishes must always be thoroughly cooked, especially those which contain meat or poultry which has been minced, diced or sliced up in some way. Where possible, avoid cooking food in advance and then cooling it down for subsequent reheating. Where this cannot be avoided, cool food down quickly by breaking it down into small quantities and using the blast chiller (if provided) before refrigerating it, no more than one and a half hours after the end of cooking. Date code it with the use by date. All reheated food must be cooked to at least 75 o C (82 o C in Scotland) all the way through. Never reheat food more than once. If any is left after the first reheating, it must be thrown away. Lead by example set high standards of personal hygiene, high expectations of cleanliness. Hand Picked Hotels Food Safety Policy Page 9 of 9 Section 11.0 Protecting Food From Risk of Contamination Version 4.0 May 2016

71 12.0 PERSONAL HYGIENE 12.1 INTRODUCTION All food handlers must ensure that they maintain high standards of personal hygiene and that they follow all related instructions and procedures. Anyone who enters the kitchen or associated areas e.g. food storage areas or bars must observe the strict standards and personal hygiene rules outlined below. All persons who enter kitchens e.g. visitors for any reason, must wear suitable protective clothing and head covering and follow the personal hygiene practices as detailed in this section. Every time the food is handled the risk of contamination increases therefore, hands should be clean at all times and washed following the regime detailed below HAND WASHING Hand Washing Regime 1. On entering the kitchen and before touching any food or starting work. 2. In between handling raw and cooked foods e.g. raw and cooked meat, vegetables and cooked meat and after handling eggs, shellfish. 3. After handling any waste food. 4. After smoking or eating. 5. After blowing your nose. 6. After coughing or sneezing. 7. After going to the toilet. 8. After cleaning activities. 9. After removing deliveries from external packaging. 10. After breaks. 11. After touching face or hair. 12. After handling any rubbish Hand Washing Method Each and every time hands are washed the following method will be used: 1. Hands are always washed in a designated wash hand basin and not in any food preparation or washing sink. 2. Hot running water is used. 3. Liquid bactericidal soap - (non perfumed) is used. 4. Hands are washed thoroughly, which includes the backs, between fingers and wrists. 5. Hands are then rinsed in hot running water. 6. Hands are dried thoroughly using the disposable paper towel provided. All fingernails should be kept short and clean. Nail biting is not permitted. No nail polish is permitted to be worn by food handlers. Hands must not be wiped or dried on clothing or cloths such as oven cloths. Appropriate signage requesting employees to wash their hands should be displayed in the employee s toilets and behind wash hand basins in food areas including kitchens, dispense rooms, bars and dishwasher areas. Where nailbrushes are used they should either be left soaking in sanitiser between each use or be passed through a dishwasher at least once per day. Hand Picked Hotels Food Safety Policy Page 1 of 5 Section 12.0 Personal Hygiene Version 5.0 May 2016

72 12.3 CUTS, BOILS AND SEPTIC WOUNDS Employees are legally required to notify their Line Manager if they develop boils and septic cuts. They are not permitted to work in food handling areas until their condition is better. Uninfected cuts should be covered with a blue, waterproof dressing which is found in the first aid box located in the kitchen and throughout the premises HATS AND HAIR Hair must be washed with shampoo regularly to maintain it in a hygienic condition when working in the kitchen and dishwasher areas and dispense areas. Hair must be completely covered by a hat, which will be provided by the Company. Hairgrips, clips or any other accessories, except elastic bands, are not permitted to be worn under hats. All long hair must be tied back. Employees are not permitted to touch or comb their hair in a food handling area. Hats should always be put on before the rest of the protective clothing THE NOSE, MOUTH AND EARS Employees are requested not to touch their nose, mouth or ears except in circumstances where it is impractical not to, for example when coughing, sneezing or blowing their nose. When these occasions do arise, a paper disposable tissue should be used and the food handler should turn away from the food. Hands must be washed before food handling recommences SMOKING The Law does not permit smoking in any food area where food is delivered, stored, prepared, or served (unless an external public area). Eating, drinking and spitting are also forbidden. Should any person be caught smoking in a food handling area, they will be dismissed. No Smoking signs must be provided in toilets and locker rooms JEWELLERY AND PERFUME No jewellery, namely wrist watches, earrings, rings, necklaces, bracelets, anklets or broaches should be worn, as they can harbour dirt and bacteria and pose a risk of physical contamination to food. The only exception to this rule is plain band rings and small sleeper earrings. Food handlers should not wear perfume and aftershave as it can taint food items PROTECTIVE CLOTHING Food handlers are legally required to wear clean, washable protective clothing whilst handling food. Protective clothing must be worn at all times by kitchen employees and other persons entering the kitchen. Outdoor clothing such as coats, bags and personal possessions are not permitted to be taken into the kitchen area. These should be stored in the lockers provided in the staff room. Employees should not wear uniforms out of work e.g. travelling to and from work. Hand Picked Hotels Food Safety Policy Page 2 of 5 Section 12.0 Personal Hygiene Version 5.0 May 2016

73 12.9 BAD PRACTICES The following bad habits are prohibited at all times: 1. Washing/storing items of equipment or food in wash hand basins. 2. Drinking alcohol in the kitchen/drinking from glass in the kitchen. 3. Chewing gum or eating food in the kitchen. 4. Picking or touching the nose and ears. 5. Scratching spots or touching hair. 6. Biting fingernails. 7. Wiping hands on clothing. 8. Washing hands in food or equipment sinks. 9. Tasting food with fingers or using the same spoon to taste food without washing it in between each use. 10. Coughing or sneezing over food ILLNESS REPORTING All food handlers including waiting, bar employees and visitors to the food areas must by law inform their Line Manager of the following illnesses: Vomiting Diarrhoea. Skin rash Been in close contact with someone suffering from typhoid, paratyphoid, bacterial dysentery, VTEC E.coli or norovirus Suspect they are suffering from food poisoning or any other food-borne illness, Septic sores Discharge from ear, eye or nose If an employee suffers any of the above during working hours their Line Manager should stop them from work and then ask them to leave the premises immediately Illness Reporting Procedure 1. Employees must phone the premises two hours prior to their shift or at the earliest opportunity. 2. Speak to the Line Manager or another Senior Manager. Unless unable to do so due to illness, this phone call should be made personally by the employee. 3. Advise the Manager of the type of illness and any visit/intended medical visits. 4. Advise the Manager of a likely/expected time away from work. 5. Report to the Manager daily, usually before 9:30am to advise on progress/recovery Exclusion Following Government Fitness to Work Guidance, all employees, visitors to the kitchen etc suffering from symptoms of diarrhoea and vomiting will be excluded until they have been symptom free for 48 hours. If symptoms last for more than 48 hours, the employee must visit their doctor and state they are a food handler. The doctor may request a faecal sample for analysis to determine the presence of any micro-organisms. The employee must comply and inform their Line Manager of this action. Whilst awaiting specimen results, the employee may return to work if they have been symptom free for 48 hours. They should only carry out non/low risk food handling duties. Hand Picked Hotels Food Safety Policy Page 4 of 5 Section 12.0 Personal Hygiene Version 5.0 May 2016

74 If the faecal result is negative to common organisms, which cause gastrointestinal illness, then the employee should be allowed to return to work provided they have been symptom free for 48 hours. If the faecal sample is positive and show that the symptoms are due to the presence of a common organism, the employee will only be allowed to return to work to carry out non-food handling duties providing they have been symptom free for 48 hours. The employee will only be allowed to return to normal food handling duties when the following results have been obtained from further specimens: Discharge eyes, ears, nose When discharge ceases Cholera Two symptom-free consecutive negative results Salmonella 48 hours symptom free Dysentery Three symptom free consecutive negative results Campylobacter 48 hours symptom free Hepatitis A One week after the onset of jaundice providing the employee is symptom free and has written clearance from the doctor Typhoid Written clearance from the employee s doctor VTech E. Coli Two symptom-free consecutive negative results Departmental Manager Responsibility 1. Ensure that employees are fully aware of the illness reporting procedure. 2. Before commencing work with the Company ensure employees have completed the Food Handlers Declaration on Commencing Employment (Appendix A). 3. Ensure that any employee who suffers any symptoms of sickness and diarrhoea is sent home and remains excluded until they have been symptom free for 48 hours. 4. Ensure that all employees who have been ill are interviewed on return from foreign holiday, travel or returning after absence. A Return to Work Questionnaire must be completed (Appendix B). 5. Ensure that the Illness Reporting Procedure is followed by employees. Hand Picked Hotels Food Safety Policy Page 4 of 5 Section 12.0 Personal Hygiene Version 5.0 May 2016

75 12.11 PERSONAL HYGIENE GOLDEN RULES Whilst working in any food handling area the following conditions pertaining to personal hygiene will be adhered to at all times: GOLDEN RULES OF PERSONAL HYGIENE 1. Food handlers are required to bathe frequently. 2. Hands should always be washed in hot water and soap after using the toilet. 3. Always wash hands in hot water and soap after touching any part of the body, including hair. 4. Do not pick or scratch any part of the anatomy. If the food handler has to touch any part of their face or hair, ensure hands are thoroughly washed after doing so. 5. Do not sneeze or cough over food, always put hands to the mouth when doing so and be sure to wash hands after doing so. 6. Never smoke in any food handling area. Smoking in the specified area during a work break is acceptable however; hands must be thoroughly washed prior to commencing work handling food. 7. Always wash hands after handling raw foods. 8. Always ensure the uniform is clean and free from stains. 9. Do not wear the uniform to and from work. 10. Hair should be covered at all times and long hair should be tied up at the back of the head. 11. No jewellery except simple wedding rings are to be worn whilst working in food handling areas. 12. Nail varnish is not permitted to be worn whilst working with food. 13. Any cuts or open wounds must be covered by a blue waterproof dressing and changed frequently. 14. The wearing of strong perfume and aftershaves is not recommended for food handlers. 15. Always wash hands thoroughly after handling rubbish. 16. Report any illness to the Line Manager and do not work if suffering from diarrhoea and/or vomiting. TOP TIPS FOR MANAGERS Set high standards of personal hygiene. Keep wash hand basins accessible. Ban eating and drinking in all food preparation rooms. Train employees to know the importance of reporting stomach upsets and skin complaints. The Manager can be prosecuted if employees are allowed to ignore hygiene rules. Hand Picked Hotels Food Safety Policy Page 5 of 5 Section 12.0 Personal Hygiene Version 5.0 May 2016

76 13.0 CLEANING AND DISINFECTION Thorough cleaning of food premises, work surfaces, utensils, equipment and individuals is essential to prevent bacterial and physical contamination of food. The correct type of cleaning chemical will ensure that effective elimination of bacteria takes place. Using the wrong chemical will be almost as bad as using no chemical, although very hot water is an effective cleaning agent in its own right i.e. water that is 82 o C or hotter. Types of cleaning agents are: i) Detergent: Removes dirt and grease, food debris etc. Does not kill bacteria on its own. Does kill bacteria if used with very hot water. ii) Disinfectant: Does not remove dirt and grease but will kill most bacteria if the solution comes into direct contact with them. iii) Sanitiser: Combines the properties of a detergent with that of a disinfectant and effectively removes dirt and grease and kills most bacteria. The BEST cleaning chemical to use. iv) Steriliser: Kills all bacteria but does not remove grease and dirt CLEANING RESPONSIBILITIES Cleaning tasks must be allocated to specific employees with routine management checks being carried out to assess efficiency and effectiveness of cleaning. The overall cleanliness of the premises will be the responsibility of the Department Managers. It will be the Departmental Manager s responsibility to: Ensure a high standard of cleanliness is maintained throughout their area. Ensure matter conducive to the growth of micro-organisms and materials that provide harbourage or food for pests are removed. Verify the standards of cleaning being achieved by visually checking all areas. Supervise cleaning employees. Ensure employees follow the prepared cleaning schedules. Ensure all employees receive training CLEANING SCHEDULE Cleaning schedules must be provided to indicate responsibilities for cleaning the equipment and structure of food areas. They should specify the following information: What is to be cleaned? Person responsible for cleaning it. Frequency of cleaning. Method of cleaning and standards to be achieved. Chemicals, materials and equipment involved with the cleaning process. Any precautions to be taken (e.g. COSHH details). Protective clothing required. Who is responsible for checking that cleaning has been carried out? Hand Picked Hotels Food Safety Policy Page 1 of 3 Section 13.0 Cleaning and Disinfection Version 2.0 April 2011

77 13.3 CLEANING ROTAS Weekly and monthly cleaning rotas must be produced to ensure that each item is regularly cleaned. All items which require cleaning should be included. The person responsible is required to sign the relevant box on the rota on the relevant kitchen records to verify the cleaning. All rotas must have an Action column to record action taken where standards are found to be unsatisfactory STORAGE OF CHEMICALS All cleaning chemicals must be kept separate from food and away from both heat and sunlight. The chemicals should be kept in their original containers and are, under no circumstances, to be mixed together. If spray bottles are used they must be clearly labelled with contents CLEANING OF SPECIFIC AREAS Cleaning Work Areas Work surfaces should be cleaned and sanitised after each use as follows: Wash with hot soapy water and clean scourer. Leave to air dry or dry with disposable paper. Do not use cloths or tea towels. Using a spray bottle, apply sanitiser at the supplier s recommended concentration. All spray bottles should be clearly labelled with an indication of the contents Cleaning Food Equipment All equipment should be cleaned and sanitised after each use as follows: Equipment requiring dismantling should be washed in hot soapy water or the dismantled parts should be passed through the dishwasher. After washing and rinsing, leave to air-dry or dry with disposable paper. Do not use cloths or tea towels. Using a spray bottle, apply sanitiser at the supplier s recommended concentration. All spray bottles should be clearly labelled with an indication of the contents Training All kitchen employees must be trained in the correct methods of cleaning and the safe use of correct chemicals. All training must satisfy COSHH requirements with full records being kept detailing each type of chemical which each employee has been trained to use Heavy Duty Equipment All heavy duty equipment is cleaned on a regular basis and the frequency of cleaning is indicated on the cleaning schedule. Heavy duty equipment includes all equipment used for cooking, food storage, food preparation and individual items such as kitchen canopies, kitchen fans, kitchen walls, kitchen floor etc. For a quick guide to cleaning frequencies, refer to the cleaning and disinfection checklist. Hand Picked Hotels Food Safety Policy Page 2 of 3 Section 13.0 Cleaning and Disinfection Version 2.0 April 2011

78 Public/Employee Toilets All toilets in the premises must be cleaned and disinfected at least once a day using approved chemicals. Items to be covered include the following: Toilet seats Toilet flushing handles Toilet door locks All taps on hand wash basins Delivery mechanisms on soap and sundries dispensers TOP TIPS Use the correct cleaning chemical. Hot water (above 82 o C) is very effective at killing bacteria. Wear gloves it s hot! Clean all surfaces, utensils, equipment after use as often as possible. Dirt harbours bacteria they feed off it so keep things clean. Clean as you go it makes life easier. Sanitisers are good, effective cleaning agents but they can be expensive. Use them sensibly. Don t be afraid to put things through the dishwasher. Dismantle equipment where you can and clean all component parts. Isolate electrical equipment first before cleaning. All cleaning products lose their effectiveness after a time so change cleaning water and chemicals often. Hand Picked Hotels Food Safety Policy Page 3 of 3 Section 13.0 Cleaning and Disinfection Version 2.0 April 2011

79 14.0 SPECIALITY FOODS AND PROCESSES 14.1 PURCHASING POLICY The Company provides its customers with a first class service and in doing so we seek to provide the best quality products/services on the market. Enlisting the active support of all its suppliers and employees to achieve this objective. It is our Policy to ensure that: All foods wherever possible, should be purchased through the Company s nominated supplier list. Where this is not possible, food can only be purchased from reputable supermarkets. All nominated approved suppliers are awarded contracts, subject to the completion of a suppliers information pack and signed confirmation from them of the standards that the Company expect with regard to their food supplies and that this is supported by proof that the procedures are in practice. All goods received are checked on arrival and where appropriate, delivery temperatures are taken and recorded. Any goods received in an unsatisfactory or damaged condition are not accepted and are returned with the driver. The Head Chef ensures delivery of goods/services at appropriately agreed times and within location requirements. No nominated approved supplier delivers goods/services without obtaining an authorised signature from a Company employee. Spot checks will be carried out by Company employees on delivery vehicles to ensure that they comply with legislation on the delivery of goods and where appropriate, vehicles temperatures are taken and recorded. Prior to the commencement of any nominated approved supplier contract, the purchasing department may conduct a site visit to assess the capability of the supplier to provide quality goods/services, this will also be carried out within the duration of the contract at the discretion of the Company. Prior to a nominated approved supplier providing the Company with any hired electrical product, they verify the equipment is supported with appropriate legal documentation proving it complies with health and safety legislation. Suppliers will not form part of the nominated approved suppliers list, unless they can provide proof that all HACCP regulations are being complied with. All nominated approved suppliers are conforming to all Government guidelines and legislation, and that this is supported with appropriate documentation. That all goods/services ordered are done so only by nominated Company employee LIVE BI-VALVE MOLLUSCS E.G. OYSTERS Oysters are living creatures. They feed and breathe by processes in which large quantities of water are pumped through sieve-like gill structures. During this process bacteria and viruses from the waters in which they are growing can accumulate and concentrate within their flesh. Oysters are traditionally eaten raw or lightly cooked and therefore without any further treatment, the bacteria and viruses lodged within the flesh can cause illness in the consumer. Hand Picked Hotels Food Safety Policy Page 1 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

80 Most oysters go through a process called depuration whereby the oysters are stored in circulating, clean water which allows most bacteria to be flushed out. Microbiological tests can also be undertaken to monitor the safety and quality of the oysters. Viruses however, are not so easily removed and are also difficult to detect. There are many documented cases of viral food poisoning and Government sources have quoted that there are, to some extent, inherent risks in consuming a raw fish product. Nevertheless, it is important for any food business to ensure all reasonable precautions are taken to minimise the risk of illness. The following guidelines therefore outline several simple precautions to ensure that the customers experience of consuming the oyster is not only delicious, but also a safe one. Note: It is company policy not to have oysters on function and event menus Choosing an Oyster Supplier Before receiving a consignment of oysters, it is essential that all reasonable steps be taken to ensure the supplier complies with the requirements of the Food Safety Act 1990 and the Food Safety (Live Bivalve Molluscs and other Shellfish) Regulations This will form part of the Company s due diligence defence. It is always best practice for a food safety audit to be undertaken at the oyster suppliers premises. As an absolute minimum however, the supplier must be asked to supply the following details: What is the quality of the water from which the oysters are harvested? Do they comply with the requirements of the Food Safety (Live Bivalve Molluscs & Other Shellfish) Regulations 1992? Is there a documented hazard analysis system which controls all the critical points along the process of harvesting, treating and transporting the oysters? Is a copy of this document available upon request? Is any microbiological sampling undertaken of the oysters? How frequently (weekly sampling is recommended)? Are the results from sampling available upon request? What actions are taken if poor results are obtained? Are all oysters fully health-marked in accordance with the Food Safety (Live Bivalve Molluscs and Other Shellfish) Regulations 1992? How are the oysters to be transported/delivered? Is the delivery vehicle temperature controlled? At what temperature does it operate (4-5 C)? How long is the transit period? Delivery Checks on Oysters It is important to ensure that the following checks are carried out when the oysters are delivered: Temperature and Cleanliness of the Delivery Vehicle The delivery vehicle must be clean. A dirty vehicle could indicate the packaging and product have become contaminated. The interior temperature of the vehicle should be between 4-5 C. Temperatures above 8 C are too warm and could result in bacterial growth. Temperatures around 0 C are too cold and the oysters may have died during transit. (The oysters should not have been transported directly in line with the airflow from the chiller unit). Hand Picked Hotels Food Safety Policy Page 2 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

81 Integrity of Packaging All packaging must be free from signs of damage or leakage, which could mean the oysters have been knocked or dropped. The oysters inside the box should be checked to ensure they have been packed cupped shell down, that they are clean and are undamaged. Health Marks Each box must be labelled by law with a health mark. The health mark should be checked upon delivery and then removed prior to placing the box of oysters into storage and retained for future traceability (they could be stapled into a book for example). Copies of health marks may be required in the future Storage of Oysters After delivery, oysters should be immediately placed into a refrigerator. They should be stored away from the chiller fan unit as very cold temperatures (around 0 C) can freeze the oysters causing them to die. Ideally, the oysters should be kept at temperatures of 4-5 C. Regular refrigeration temperature checks should be made and recorded. Fresh oysters will keep for a number of days if stored correctly. They should be used within 48 hours wherever possible to ensure they are at their best. Oysters must always be stored on their cupped shells to retain their water and prevent them drying out. Covering the oysters with a clean, damp cloth will also prevent dehydration. The cloth must be disposed of after use to ensure harmful viruses or bacteria are not transferred to a fresh batch of oysters or other food. Oysters must never be stored in water Handling of Oysters Before handling the oysters the preparation surface and the opener s hands must be thoroughly cleaned. Clean, sterilised oyster knives should be used. All packaging must be properly disposed of. A live oyster uses its muscles to hold the shell tightly closed. When an oyster weakens, the shell gapes open and will not close when tapped. Any oysters that will not close or are damaged in any way must be discarded. Precautions must be taken to ensure that any oyster which may contain viruses does not contaminate the other oysters. This could occur by direct contamination i.e. storing opened oysters together in one container. Alternatively, indirect contamination could occur whereby viruses are transferred from one oyster to another via the oyster knife or the food handler. Therefore two oyster knives should be used. Whilst one knife is in use, the other should be kept immersed in a sanitising solution. Viruses and bacteria can accumulate in the hilt of the knife and therefore standing the knife in the solution will not suffice. Ideally the knives should be swapped over after opening each batch of six oysters. This will minimise the spread of any viruses. Hand Picked Hotels Food Safety Policy Page 3 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

82 The water must be changed frequently to ensure it does not become a source of contamination. The frequency with which it must be changed depends on the level of use, but it must be a minimum of once during service. The containers containing the solution must be labelled and should be shallow to avoid any health and safety hazards. If only one knife is available to use, the blade and hilt of the knife should be thoroughly cleaned with an antibacterial wipe after opening each batch of six oysters. The knife should be immersed in the sanitising solution when not in use. In both instances the opener must wash their hands regularly to avoid these becoming a source of cross contamination, or use an antibacterial wipe to sanitise them. Remember viruses are infectious in minute amounts. Once opened, the oysters should be served immediately CHICKEN LIVER PÂTÉ Chicken liver pâté should no longer be made in-house. It can however, be bought in from nominated suppliers. TOP TIPS The cleanliness of the interior of the van, delivery vehicle temperatures and integrity of packaging must be checked upon receipt of a delivery of oysters. The health marks must be checked upon delivery and retained. Oysters should be stored for a maximum of 48 hours at temperatures of 4-5 C in their cupped shells and covered with a clean damp cloth. Hands, knives and work surfaces must be cleaned prior to opening oysters. The cloth used to wipe the oyster knife after sanitising should be changed frequently i.e. after each batch of oysters. Damaged or gaping oysters must be discarded. Oyster knives must be immersed in sanitising solution and either alternated or cleaned with an antibacterial wipe after opening every batch of six oysters. Oyster handlers must wash their hands regularly. Once opened, oysters should be served immediately. Audit the oyster supplier BEEF CARPACCIO WHAT CAN GO WRONG Bacteria, including E. coli O157 can easily spread to food and cause severe illness and can even kill The survival of food poisoning bacteria due to inadequate searing method Contamination of the meat post sear and shave method Hand Picked Hotels Food Safety Policy Page 4 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

83 OUR SAFE METHODS We purchase the raw beef from a reputable supplier Raw meat is stored at or below 8 C in the designated raw meat/fish refrigerator in the main kitchen We employ the sear and shave method for raw and rare meat products, including beef carpaccio The method is undertaken in the following way: o We only use whole muscle cuts of beef (fillet) o All surfaces of the meat are seared at a high temperature (with the deeper tissues remaining raw) o Searing takes place on the day of delivery o o The seared meat is placed on a ready-to-eat (yellow) chopping board The seared surfaces are separated from the uncooked inner tissues using a sharp ready-to-eat (yellow) knife We do not use probed or tenderised cuts of whole muscle cuts, as this could introduce contamination into the centre of the muscle tissue The removal of the seared meat is carefully undertaken to minimise the risk of cross contamination: o We use a clean/ready-to-eat (yellow) knife o We use a clean/ready-to-eat (yellow) chopping board o We undertake this in the designated clean area of the kitchen Shaved meat, i.e. the raw internal muscle tissue, is treated as a ready-to-eat product and should be protected from post shave (cross) contamination Following the searing and shaving process the fillet is cooled rapidly in a blast chiller and wrapped in cling film that has been designated for ready to eat foods only, labelled (following the Date Coding and Stock Control section) and stored in a fridge above raw food. Food handlers must display a high standard of personal hygiene and ensure that hands are washed and sanitised before and after handling raw meat The slicing of the fillet is carefully undertaken to minimise the risk of cross contamination: o o o o We use a clean/ready-to-eat (yellow) knife We use a clean/ready-to-eat (yellow) chopping board We undertake this in the designated clean area of the kitchen We place the thin slices of beef on a clean plate and served immediately. WHAT TO DO IF THINGS GO WRONG? We wash, disinfect and dry any equipment, work surfaces or utensils that might have been contaminated If ready-to-eat food has not been kept separate from raw food, we throw away the food If we suspect ready-to-eat food may be contaminated with E. coli O157 bacteria, we reheat it to at least 75 C (if possible) or throw it away DUE DILIGENCE The Catering Manager/Head Chef will make regular checks and observations and record 14.5 TUNA CARPACCIO WHAT CAN GO WRONG Survival of parasites in raw fish Growth of pathogenic or spoilage organisms Deterioration or decomposition of product Contamination of product by foreign bodies Contamination by chemicals or other toxic substances Out of date foods Hand Picked Hotels Food Safety Policy Page 5 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

84 OUR SAFE METHODS Raw fish is purchased fresh from reputable suppliers. Raw fish is received and stored at 4 C or below in the designated refrigerator above raw foods and below ready to eat foods When buying chilled tuna, we ensure the date of capture is within the previous seven days. We check with our supplier that the tuna provided has undergone a freezing stage (- 20 C for at least 24 hours or commercially frozen at -18 C for at least 4 days for storage, transport and distribution purposes). Where our supplier cannot provide commercial documents to demonstrate this we freeze the tuna at -20 C for not less than 24 hours; the freezing must reach all parts of the product; a record of this is kept Tuna for carpaccio is treated as a high risk ready to eat food The tuna for carpaccio is defrosted in a fridge below ready to eat food and above raw The method is undertaken in the following way: o We only use tuna loin o All surfaces of the loin are seared at a high temperature (with the deeper tissues remaining raw) o Searing takes place on the day of delivery, or if freezing is required as soon as defrosting occurs o The seared fish is placed on a ready-to-eat (yellow) chopping board o The seared surfaces are separated from the uncooked inner tissues using a sharp ready-to-eat (yellow) knife The removal of the seared fish meat is carefully undertaken to minimise the risk of cross contamination: o We use a clean/ready-to-eat (yellow) knife o We use a clean/ready-to-eat (yellow) chopping board o We undertake this in the designated clean area of the kitchen Shaved fish meat, i.e. the raw internal muscle tissue, is treated as a ready-to-eat product and should be protected from post shave (cross) contamination Following the searing and shaving process the loin is cooled rapidly in a blast chiller and wrapped in cling film that has been designated for ready to eat foods only, labelled (following the Date Coding and Stock Control section) and stored in a fridge above raw food. The slicing of the fillet is carefully undertaken to minimise the risk of cross contamination: o We use a clean/ready-to-eat (yellow) knife o We use a clean/ready-to-eat (yellow) chopping board o We undertake this in the designated clean area of the kitchen o We place the thin slices of beef on a clean plate and served immediately. During the preparation of the tuna, it is kept at ambient temperature for a maximum period of 30 minutes Food handlers must display a high standard of personal hygiene and ensure that hands are washed and sanitised before and after handling raw fish The prepared tuna is placed on a clean plate and served immediately; alternatively, we cover and date label the tuna (following the Date Coding and Stock Control section) and store above raw food We give a shelf-life of day of production + 1 day for the tuna carpaccio Hand Picked Hotels Food Safety Policy Page 6 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

85 WHAT TO DO IF THINGS GO WRONG? We wash, disinfect and dry any equipment, work surfaces or utensils that might have been contaminated If ready-to-eat food has not been kept separate from raw food, we throw away the food If we suspect ready-to-eat food may be contaminated with food poisoning bacteria we throw it away DUE DILIGENCE The Head Chef/Staff check fridges daily and discard any foods that have exceeded their use by dates, are damaged or have deteriorated If for any reason unfit and/or out of date food has to be kept, it is segregated from all other foods and marked DO NOT USE Fridge temperatures are monitored twice a day by Head Chef/Staff on site. If the temperature of fresh tuna is higher than 4 C, we dispose of it CURED SALMON WHAT CAN GO WRONG Survival of parasites in raw fish Growth of pathogenic or spoilage organisms Deterioration or decomposition of product Contamination of product by foreign bodies Contamination by chemicals or other toxic substances Out of date foods OUR SAFE METHODS Raw fish is purchased fresh from reputable suppliers Raw fish is received and stored at 4 C or below in the designated refrigerator above raw foods and below ready to eat foods Salmon for curing is treated as a high risk ready to eat food Food handlers must display a high standard of personal hygiene and ensure that hands are washed and sanitised before and after handling fish During the preparation/curing of salmon, it is kept at ambient temperature for a maximum period of 30 minutes Any vinegar used must be intended for pickling and have a ph of 4.5 and below We check with our supplier that the salmon provided has undergone a freezing stage (-20 C for at least 24 hours or commercially frozen at -18 C for at least 4 days for storage, transport and distribution purposes). Where our supplier cannot provide a commercial document to demonstrate this we freeze the salmon at -20 C for not less than 24 hours; the freezing must reach all parts of the product; a record of this is kept The salmon for curing is defrosted in a fridge below ready to eat food and above raw food. The cured salmon is covered, date labelled (following the Date Coding and Stock Control section) and stored above raw food. The salmon is sliced on a ready to eat food board, using a ready to eat food knife and served immediately on a clean plate. We give a shelf-life of day of defrost + 2 days for the cured salmon Hand Picked Hotels Food Safety Policy Page 7 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

86 DUE DILIGENCE We retain the document from our fish supplier confirming that the fish has undergone a freezing process, including the type of process (if applicable) We retain temperature monitoring records to demonstrate the salmon was frozen at - 20 C for at least 24 hours if undertaken in-house. The Head Chef/Staff check fridges daily and discard any foods that have exceeded their use by dates, are damaged or have deteriorated If for any reason unfit and/or out of date food has to be kept, it is segregated from all other foods and marked DO NOT USE Fridge temperatures are monitored twice a day by Head Chef/Staff on site. If the raw salmon is not at 4 C or below, we dispose of it BARBECUES WHAT CAN GO WRONG Bacterial contamination from raw foods, people, pests etc. Survival of food poisoning organisms due to insufficient cooking. Multiplication of bacteria in warm foods. Germination of spores. Physical contamination from foreign bodies. OUR SAFE METHODS Pre-prepare all foods in the kitchen. Cook chicken, burgers, sausages and other meats using conventional ovens and grills, to a core temperature of 75 C prior to barbecuing. Never barbecue from raw. Products containing minced beef such as burgers must be fully cooked because of the risk of E. coli O157 and probed to ensure core temperatures of 75 C have been achieved. Where the tip of a probe has been inserted into partially cooked food made from mince, it must be disinfected (either by heating to 82 C or probe wipes) before it can be used again. Hold pre-cooked meats hot (at or above 63 o C) OR cool quickly, refrigerate, bring out in thermal chill boxes and re-heat on the barbecue. Keep pre-cooked foods brought out to the barbecue to a minimum and discard after 2 hours. Reheat barbecued foods to a core temperature of 75 o C (82 o C in Scotland). Where possible all other food items such as salads etc. should be prepared and served from the kitchen. If the above is not achievable, cold prepared salads etc. should be stored in thermal chill boxes and minimal amounts should be available and should be regularly replenished. Discard any cold high risk food not sold within 4 hours*. Hand washing facilities must be available for staff working on the barbecue. As a minimum, provide a washing up bowl, warm water, anti-bacterial soap and disposable towels and a suitable hand sanitiser (compliant with BS EN 1500). To avoid cross contamination risks of high risk foods (e.g. prepared salads): o Provide sufficient long handled utensils. o Keep foods covered if possible. WHAT TO DO IF THINGS GO WRONG? Where insufficient cooking is noted, the product is brought to the correct temperature immediately and/or the recipe adjusted to cook food for longer. Any high risk cold foods ie prepared salads are discarded after 4 hours* if not kept at below 8 o C. Any hot food is discarded after 2 hours* if not kept at above 63 o C. Hand Picked Hotels Food Safety Policy Page 8 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

87 DUE DILIGENCE When cooking to order, the core temperature of dishes are regularly checked and recorded. This ensures that the method is correct and that the equipment is operating correctly. Where insufficient cooking is noted, the product is brought to the correct temperature immediately or the recipe adjusted to cook food for longer. *In Scotland the amount of time that food can be out of temperature control is different to England legislation. Therefore food displayed for hot sale must be kept at 63 C or above, Food displayed for cold sale must be kept at or below 8 C. Hand Picked Hotels Food Safety Policy Page 8 of 8 Section 14.0 Speciality Foods and Processes Version 4.0 May 2016

88 15.0 GENETICALLY MODIFIED FOODS Most foods come from livestock breeds or crops and are involved in food production. Traditionally, cross and selective breeding of plants and animals has occurred to enhance the desired flavour, texture and shape characteristics. Scientists have now developed a way of changing the genetic structure of plants and/or animals, which can target and modify individual genes to produce specific characteristics. These genes can be copied and transferred from one species to another. One particular use has been to enable some crop seeds to develop which are more resistant to specific insects or insecticides. In particular, crops of maize and soya in the United States have been subject to genetic modification. The manufacturers claim this has reduced the number of chemicals used in the growing cycle of the soya bean and has increased the resistance of maize to a major pest called the European Corn Borer. Maize and soya are used in a wide variety of processed foods. Foods which may contain soya include: Meat and savoury products Bread and cakes Biscuits Confectionery Margarines and spreads Baby food Foods which may contain maize include: Beer Bread, cakes and biscuits Snack foods Salad dressings Margarines and spreads This variety of maize is not used in fresh, frozen or canned sweet corn. Both products and their extracts are widely used and in the United States unfortunately, they have not been segregated from conventional crops. From 1996, both genetically modified maize and soya have been used as ingredients in food items in the United Kingdom. Current legislation requires the compulsory labelling of all foods containing genetically modified soya or maize and their derivatives except where neither protein nor DNA from the genetic modification is present. Caterers need to convey this information to their customers. The Company will seek to not stock genetically modified products. Hand Picked Hotels Food Safety Policy Page 1 of 1 Section 15.0 Genetically Modified Foods Version 2.0 April 2011

89 16.0 FOOD ALLERGIES On 13 December 2014, the EU Food Information for Consumers Regulation (EU FIC) came into force. These European rules are enforced in the UK by the Food Information Regulations 2014 (FIR). Food allergies or intolerances, are common and many people suffer unusual reactions to certain foods. Some may be mild (e.g. a rash) - others may be more severe and sometimes life threatening (e.g. anaphylactic shock is commonly associated with peanut allergies). Intolerances can be caused by several factors: If you lack certain enzymes, which help digest food, e.g. people with milk intolerance lack lactose, which helps digest milk. Substances taken in large quantities can act like drugs e.g. caffeine can cause migraines. Spicy foods can have an irritant effect on the lining of the gut. Some substances, called allergens, cause a reaction in people who are sensitive to them. This is called an allergic reaction. There are many types of allergy. However, the Food Information Regulations 2014 specify 14 allergens, which if present intentionally in the food, must be declared. These allergens are: - Cereals containing gluten, namely wheat, rye, barley, oats, spelt, kamut and its hybridised strains and products derived from these cereals - Crustaceans - Eggs - Fish and fish products - Peanuts - Soybeans - Milk and milk products including lactose - Nuts, namely almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts and macadamia nuts - Celery - Mustard - Sesame - Sulphur dioxide and sulphites in excess of 10mg/kg or 10mg/l - Lupin - Molluscs (such as clams, mussels, whelks, squid, snails, oysters) The regulations require that there is a clear reference to these allergen names. example: For It is not permitted to refer to dairy to include eggs and milk. It is not permitted to only refer to gluten as the regulations require that cereals containing gluten are declared, such as wheat or oats. It is necessary to indicate the presence of crustaceans, molluscs and fish even if the menu description refers to prawns, mussels and salmon. Food business operators are only required by law to provide information on the 14 allergens which are listed in the legislation. However, some guests may have different allergies or intolerances that are not recognised in the law. Thought should be given as to how customer expectations will be managed, to provide information on other particular dietary needs, including food allergies and intolerances not covered by the law. Hand Picked Hotels Food Safety Policy Page 1 of 5 Section 16.0 Food Allergies Version 3.0 May 2016

90 16.1 CROSS CONTAMINATION The new regulations do not cover unintentional allergens i.e. those which are present due to cross contamination. Allergenic ingredients which are not intended to be present in the food cannot be labelled as being present. It is the responsibility of food business operators at all stages of the supply chain to minimise the risks of cross contamination. Consideration of the risks of cross contamination with allergens will involve an evaluation of every step of the business from deliveries of ingredients, through to serving of the finished menu item. An assessment of the risks will be to determine if ingredients which contain allergens have the potential to cross contaminate ingredients which don t contain that same allergen. Delivery of Ingredients It is important to check the integrity of packaging of ingredients coming on to site. Checks of delivery vehicles may identify potential cross contamination risks. Leaking packaging or spillages of allergens can contaminate non-allergen containing ingredients. When taking deliveries particular attention will be taken to ensure all packages are sealed and closed effectively thereby minimising the risk of allergens being introduced from contact with other foods. Storage of Ingredients When ingredients have been delivered, having a system in place which ensures that ingredients containing allergens are immediately identified will mean that allergens can be controlled as soon as they are on site. For this system to be effective, it is necessary to train staff responsible for handling and storing ingredients to be able to identify allergens in ingredients. Note that not all ingredients will be labelled with an ingredients list, as this is permitted to be provided separately, for example on a specification sheet. Consideration should therefore be given as to how this information will be made available to staff. Storage of ingredients is an important consideration when minimising the risks of cross contamination. Where space permits, food business operators could consider having a separate area for ingredients containing allergens. At Hand Picked Hotels, once dry ingredients are opened they are decanted into lidded containers and clearly labelled, which includes the name of the food, allergens, the supplier, batch code and durability date - in order to meet traceability requirements. They are then segregated by being placed on a lower shelf below non-allergenic ingredients. This minimises the risks of cross contamination in the event of spillage or damaged packaging, which might otherwise result in an allergen cross contaminating a non-allergen ingredient stored below it. This uses the same principle as storing raw meat below cooked meat. Steps should also be taken to ensure that ingredients containing allergens should not contaminate ingredients which contain different allergens. Ingredients are therefore kept covered. Shelf markings may assist staff in identifying where allergen containing ingredients should be stored. Substitute products and/or emergency purchases from non-nominated suppliers It is rare for any food purchased from nominated suppliers to be a substitute to that ordered, but where this does occur, they will be suitably packaged and contain full allergen content information; where appropriate. Should a substitute product contain varying allergens from that of the original product ordered, Hand Picked Hotel s food information allergens database system will be update prior to the foods use and information communicated to all Hotels. Hand Picked Hotels Food Safety Policy Page 2 of 5 Section 16.0 Food Allergies Version 3.0 May 2016

91 Any emergency purchases if required, will be made from a reputable distributor. The Head Chef is responsible for checking the allergen information for the purchased item(s) and updating the food information allergens system so this available front of house. If there is any uncertainty about the allergen content of any such purchases: Do Not Use It! Food Preparation All dishes on menus are covered by product specifications and a food information allergens database has been developed based on the specifications. Utensils used to decant ingredients have the potential to cross contaminate other foods. Company Procedures regarding food handling and other policies designed to reduce the risk of cross contamination will be applied to ensure clean and separate utensils such as spoons, scoops, knives, and similar are used every time. Food preparation areas also have the potential for cross contamination, as many different ingredients can be handled in the same area when preparing food. When preparing a meal for a customer with a known food allergy, surfaces will be thoroughly cleaned prior to preparation, and clean chopping boards, utensils, knives, equipment, cloths and clothing will be used. When preparing food for allergic customers, particular attention will be paid to equipment that is hard to clean and ensuring that all traces of an allergen are removed on cleaning. There are procedures in place to deal with spillages immediately and effectively. If food is accidentally contaminated with an allergen, it will be thrown away and recorded as wastage. Cleaning procedures will be monitored to take account of allergens. Monitoring will have a particular focus on areas and equipment which are more difficult to clean but which could lead to cross contamination if not cleaned thoroughly. A menu change needs to be specifically communicated to customers. This is particularly important where a meal appears to be the same, but the product specification, including allergens has changed in such cases the hotel food information allergens database will be updated prior to the new food being used. In these circumstances, customers who have previously checked that the food is safe for them to eat, may order the food again without making further enquiries with staff. Ensure compliance with training and due diligence. Two areas of cross-contamination which are extremely difficult to avoid are grills and cooking oil used for frying. If food marinated in an allergen is cooked directly on the same grill as all other grilled dishes, there is a risk that any allergen remaining on the grill may contaminate other foods. Also, if food containing allergens are cooked in oil, then allergen free foods are cooked using the same oil, there is an additional risk of contamination. Food Display A separate free from buffet menu is provided on a separate table for breakfasts and functions with separate clean utensils and equipment. The free from menu will be displayed on the table and contain an allergen disclaimer. Hand Picked Hotels Food Safety Policy Page 3 of 5 Section 16.0 Food Allergies Version 3.0 May 2016

92 16.2 CUSTOMERS WITH ALLERGIES If a customer has a food allergy or food intolerance and asks if the food they are ordering will be free from that allergen, the Regulations require that you have accurate and up-to-date information to enable staff to communicate to the customer whether any of the allergens listed above are contained within any of the foods on the menu. Customers requesting information on whether a certain product is contained within a food must be presented with the ingredients to enable THEM to decide if they wish to order and consume that menu item. Providing a customer with false or misleading information in relation to such matters (whether intentionally or not), could lead to serious consequences both for the customer and Hand Picked Hotels. It is also not permitted to say that you do not know. Hand Picked Hotels have therefore put in place a daily updated Food Information Allergens Database system which provides fast and accurate information to guests in this regard. For frequently changed menus the allergen information is updated by Head Chef daily on a matrix on the wall at front of house. All related employees are trained on how to access and use the identified allergen database system. Should there still be any uncertainty in answering the customer s query, front of house WILL ALWAYS CHECK WITH THE HEAD/SOUS CHEF (or most senior Chef on duty) and/or Supervisor or Manager, before answering the customer s query MENUS AND EXTERNAL CATERERS Please note that disclaimers will be prominently displayed on all menus, asking customers to inform team members of any food allergy or intolerance. The wording for these will be as follows: - All menus (including specials, buffets and functions): All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team. On Banqueting/Conferencing Menus Revenue/Sales Hand Out: In the event that a third party, external catering company will be working at a hotel, then the company shall provide evidence as to how it will conform with the requirements of the Food Information Regulations. The following statement will be added to the terms and conditions of any contract: - On Contracts for Outside Caterers Catering on Resort Premises: The Food Information Regulations require you to provide the correct allergen information about the ingredients that is in the food that you serve, if requested. Whilst compliance with this legislation will be your responsibility during the time that your company is operating in its hotels, Hand Picked Hotels is also duty-bound to ensure that any of its guests are not put at risk as a result of consuming food prepared by your company. You are therefore required to supply evidence as to how your company will be complying with the regulations. Hand Picked Hotels reserves the right to cancel the event without notice at any time; and to withhold any deposits paid should it deem such evidence is not satisfactory. Hand Picked Hotels Food Safety Policy Page 4 of 5 Section 16.0 Food Allergies Version 3.0 May 2016

93 TOP TIPS Food allergies and intolerances can kill people. (There is no cure for a food allergy or intolerance. The only way someone can avoid getting ill is to make sure they don t eat the food they are allergic to). Use the company tools provided to help you manage allergen information. Never guess at ingredients in a product: always check with the Head Chef or Hotel Management first. Nuts, nut oil traces, nut taints and even the smell of nuts can cause some people to have severe allergic reactions. They do not need to consume actual nuts. Always let a customer decide whether they want to eat a food product. Keep outer packaging of any substitute or emergency products if it contains ingredients lists so that you have something to refer to. Customers on the whole are not trying to be difficult when they enquire as to ingredients they are protecting their safety. Make sure that your menu descriptions or allergen notices are correct and clearly legible and emphasise any foods containing allergens. You may not contravene criminal law if you get things wrong, but you will probably be sued for many thousands of pounds. Keep a record of any incident. If you are not sure say so! DO NOT falsely mislead the customer. Then I ll go and find out. Build and use your or the company s bank of menus to help you to support and manage food allergies and intolerances effectively. Update the Food Information Allergens Database daily. Communicate key changes in hotel daily communications, meetings and briefings. Hand Picked Hotels Food Safety Policy Page 5 of 5 Section 16.0 Food Allergies Version 3.0 May 2016

94 17.0 VACUUM PACKING Vacuum packing machines MUST NOT be used for both raw and ready to eat foods. Where you need these pieces of equipment for both raw and ready to eat foods, separate pieces of equipment must be used. Equipment should be colour coded or marked, in order that it is clear as to whether it should be used for raw or ready to eat foods. Vacuum packing involves the removal of all or most of the air within a package. It is used to extend the shelf life by inhibiting the growth of aerobic spoilage micro-organisms. Vacuum packaging also reduces the rate of oxidative deterioration. For example, spoilage, changes in texture, colour and odour will be slowed down. It must be noted that these products must still be kept at the temperatures stated on the packages. Employees will follow the manufacturer s guidelines on how to operate the vacuum packing machine. The vacuum packing machines will be serviced regularly. The pouches used will be heat tolerant, puncture resistant and provide an effective barrier to oxygen. To minimise the risk of contamination before using the vacuum packer and filling the pouches, food handlers should wash their hands thoroughly using hot water and soap. Within Hand Picked Hotel premises separate vacuum packing machines are provided in separate areas for raw and cooked/ready to eat foods. These will be clearly signed as such and the sign will include details of the maximum shelf life to be applied for that type of food. Under no circumstances (including breakdowns) will the cooked/ready to eat vacuum packing machine be used for raw food FILLING THE POUCHES Prior to vacuum packing, kitchen operatives must make sure that there is no risk of cross contamination. Bags for raw and bags for ready to eat foods must be stored completely separate with strict controls in place to fully and effectively sanitise the vacuum packer, apply strict hygiene procedures and ensure that any risks of cross contamination have been eliminated before starting packing. Bags must be stored hygienically in a sealed container to ensure they cannot become contaminated prior to use. It is essential to keep the neck of the pouch clean when loading the product into the pouch. Use the filler plates to make sure the pouch is at the right height; the middle of the pouch should be the same height as the upper edge of the seal bar. Position the pouch neck so that it is resting smoothly over the seal bar with approximately 2-3cm projecting PACKAGING OPERATION Ensure the machine is switched on and the correct vacuum settings selected. Refer to the manufacturer s guidance for precise guidelines. Hand Picked Hotels Food Safety Policy Page 1 of 3 Section 17.0 Vacuum Packing Version 4.0 May 2016

95 17.3 CHECKS TO BE CARRIED OUT 1. When removing the pouch ensure that the seam has been produced evenly and the pouch is completely sealed. If necessary after removing the pouch, correct the settings (refer to manufacturers operating instructions). 2. Visually check the pouch to ensure that no air bubbles have formed. 3. Ensure product is labelled with the date of packing. 4. Ensure products are placed in refrigeration as quickly as possible and labelled with a use by date SHELF LIFE OF VACUUM PACKED FOODS The Advisory Committee on the Microbiological Safety of Food (ACMSF) have reviewed the risk factors relating to the safe vacuum packing of foods and have advised that (unless there are other control factors as discussed later) a maximum product life of 10 days must be applied to vacuum sealed food which is to be refrigerated below a temperature of 8 C to control the growth of Clostridium botulinum. This finite shelf life is a critical control if vacuuming is to be used and will require strict controls when undertaking this process. In addition, further guidance Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators approved by the Food Standards Agency advises that ready to eat food that will support the growth of Listeria monocytogenes (an organism that can grow in a vacuum packed environment without air) should have a maximum shelf life of 5 days unless the business have evidence the limit of 100 cfu/g will not be exceeded during the products shelf life. The shelf life of the foods which are purchased vacuum packed cannot be altered by removing from the original packaging and resealing in a new vacuum. For these types of products the original shelf life must be adhered to and if re-vacuum wrapped in their original state given a maximum 3 day shelf life as long as this doesn t extend past the original date. This applies to both raw and cooked foods. The shelf life of fresh foods which come into the business and are subsequently vacuum packed must be managed in accordance with this critical control. Once vacuum sealed on the premises a label indicating the date of packing will be applied with a maximum 10 day shelf life applied for raw food and a maximum 5 day shelf life applied for cooked/ready to eat food. At the end of 5 or 10 days if the food is not used, then the food must be discarded. If the shelf-life is up to and including 5 or 10 days depending on whether the food is cooked/ready to eat or raw, the controls are simple and straightforward i.e. use of a clear use by date within 5 or 10 days of packing, together with the storage of the product, which should be equal to or below 8 C throughout the shelf life of the product (preferably below 5 C). The product should display the use by date and the required storage conditions clearly printed on the pack. It is not advisable to consider a shelf life of greater than 5 days for vacuum packed cooked/ready to eat food and 10 days for vacuum packed raw food, as further stringent validation testing will be required. If you are considering the application of a shelf life of more than 5 days for ready to eat food then evidence must be available that the limit of 100 cfu/g Listeria monocytogenes will not be exceeded during the shelf life of the product. This would involve submission of samples for shelf life testing. If you are considering the application of a shelf life of more than 10 days for vacuum packed raw food, then the following control criteria would need to be in place: A heat treatment of 90 C for 10 minutes or equivalent lethality A ph of 5.0 or less throughout the food A salt level of 3.5% or more (aqueous) throughout the food Water activity (aw) of 0.97 or lower throughout the food Hand Picked Hotels Food Safety Policy Page 2 of 3 Section 17.0 Vacuum Packing Version 4.0 May 2016

96 In relation to some of these it may be possible to consider the nature of certain types of foods as falling into these categories, but in all cases, further advice should be sought from the food supplier. The date applied to any foods which are previously vacuum packed must be adhered to and cannot be extended. Exceptions to this will be raw foods which have been prepared and cooked to a temperature of 70 C for a minimum of 2 minutes or equivalent. These products may be re-wrapped and the 5 day shelf life rule applied. Labels or a permanent marker must be readily available prior to starting any packing to ensure that the packs are labelled before they are placed into the fridge. The date of packing together with a clear indication of the use by date of no more than 5 or 10 days should be applied to the label of vacuum pack. Vacuum packed foods must be stored at less than 8 C (preferably below 5 C) at all times until they are required for service. Where vacuum bags are to be used for the purposes of sous-vide or similar cooking operation, the packaging must be of suitable quality plastic to withstand the heating from cooking. Foods which are cooked in this manner must be reheated thoroughly and temperature probe tested after cooking to ensure that they are safe. See Section Sous Vide for further information. Hand Picked Hotels Food Safety Policy Page 3 of 3 Section 17.0 Vacuum Packing Version 4.0 May 2016

97 18.0 EQUIPMENT MAINTENANCE 18.1 INTRODUCTION All items of equipment in the kitchen must be maintained on a regular basis. Equipment, which might be covered by service/maintenance arrangements, includes: Dishwashers Glass Washers Ovens Fridges Freezers Maintenance records will be kept by the Property department of all work due to be carried out or completed in the kitchen Procedure for Carrying Out Maintenance In the event of necessary maintenance being carried out, the following precautions must be taken: 1. Assess if the repairs can be carried out when the kitchen is not in operation. 2. If this is not appropriate, the area must be sectioned off and all food products removed. 3. When the maintenance contractor advises that the job is completed (and before reopening the section) a thorough check by the Department Manager must be made to ensure no loose nuts, screws, wires, tools, tape etc are left remaining, which may subsequently contaminate the food. The Manager should enquire of the contractor as to whether any parts etc have gone missing/did the work conclude satisfactorily. If any extraneous matter is evident, maintenance is not complete and maintenance/personnel contractor should remove all necessary items. The use of a permit to work system should be considered. 4. The area must be thoroughly cleaned and sanitised before use. 5. The area must then be checked by the Manager, who must satisfy themselves that maintenance has been carried out satisfactorily and the area is clean and fit to use as a food preparation area. If the area is not sufficiently cleaned, it must be re-cleaned REFRIGERATOR BREAKDOWN/TEMPERATURE PROBLEMS/POWER CUT If there is a fault with any refrigeration units, prompt action must be taken to minimise the loss of stock and manage food safety. As soon as a breakdown is noticed, an assessment of stock must be made urgently. Keep the doors of refrigerators closed to maintain a cold temperature. Hand Picked Hotels Food Safety Policy Page 1 of 4 Section 18.0 Equipment Maintenance Version 3.0 July 2011

98 Breakdown/Temperature Problems Check the between-pack temperatures of the stock by using a probe thermometer. Allow the probe to settle and give a steady reading. Type of Product All cold chain products (e.g. fish, meat, dairy products) Temperature of Product Below 8 C Between 8 C and 10 C Above 10 C Action to be Taken Breakdown If refrigerator has stopped working, remove food from broken down refrigerator and transfer to another operational unit immediately. Monitor temperature closely and report the faulty unit to maintenance. Temperature Problems If refrigerator is still working but during routine temperature checks the temperature is found to be above 8 o C, close the door and re-check the temperature of the unit within 30 minutes. If the temperature is still found to be above 8 o C, move food that needs to be kept cold to another operational unit immediately and report the faulty unit to maintenance. If you do not know how long the fridge has been operating above 8 o C, throw the food away. Breakdown Investigate whether these products can be used as an ingredient/sold that day. Further immediate advice should be sought from the Company Health and Safety Manager. If you do not know how long the fridge has been operating above 8 o C, throw the food away. Breakdown Destroy all products. Before disposing of the food, food colouring must be poured over the products to reduce the likelihood of the food re-entering the food chain by accident or if you do not have food colours e.g. dyes for cake icing, make sure that food is broken up, crushed or otherwise physically damaged so as to prevent its reuse. All items destroyed must be recorded as waste. The value of damaged stock should be calculated and forwarded to the General Manager Power Cut If equipment has returned to normal after a power cut, do not assume that products are unaffected. Repeat the same tests as above for breakdown. Always contact the refrigerator contractor following a power cut to check that all equipment is operating correctly. Hand Picked Hotels Food Safety Policy Page 2 of 4 Section 18.0 Equipment Maintenance Version 3.0 July 2011

99 18.3 FREEZER BREAKDOWN/TEMPERATURE PROBLEMS/POWER CUT If there is a fault with any freezer units, prompt action must be taken to minimise the loss of stock and manage food safety. As soon as a freezer breakdown is noticed, an assessment of the stock must be undertaken urgently. Keep the doors of freezers closed to maintain a cold temperature Breakdown/Temperature Problems Examine the stock by checking the temperature of the top layer of the products, as this will warm up quicker. Additionally, test a sample from a lower layer as the temperature may be different, to ensure an accurate assessment of the condition of the product. Check the between-pack temperatures of the stock by using a probe thermometer. Allow four minutes for the probe to give a true reading. Breakdown Condition of Product Temperature of Product Action to be Taken Hard frozen Below -15 C Continue to use as normal. Beginning to soften Between -15 C and -12 C Defrost stock under refrigeration and use within 48 hours. Completely softened Above -12 C up to 4 C (for no longer than 24 hours) Defrost stock under refrigeration and use within 48 hours. Completely softened Above 4 C Destroy all stock. Temperature of Product Below -15 C Temperature Problems Action to be Taken Continue to use freezer as normal. Check temperature regularly to ensure temperature remains below -15 o C Temperature Problems If freezer is still working but during routine temperature checks the temperature is found to be above -15 o C, close the door and re-check the temperature of the unit within 30 minutes. If the temperature is still found to be above -15 o C, transfer to another operational unit immediately and report the faulty unit to maintenance Power Cut If equipment has returned to normal after a power cut do not assume that products are unaffected. Repeat the same tests as above for breakdown. Always contact the freezer contractor following a power cut to check that all equipment is operating correctly. Hand Picked Hotels Food Safety Policy Page 3 of 4 Section 18.0 Equipment Maintenance Version 3.0 July 2011

100 Defrost Cycles Most refrigerator and chiller equipment has a defrost cycle and newer types of equipment have an automatic defrost system. Get to know the defrost cycles as you may find that the internal air temperatures rise this should not cause any concern as it is only temporary. Equipment that does not have an automatic defrost cycle must be manually defrosted. Equipment that becomes iced up does not work efficiently and food temperatures could be compromised. Defrost equipment as quickly as possible decant food to other equipment if possible. Chip off large lumps of ice to speed up the process OTHER EQUIPMENT Smaller items of equipment must be maintained in such a condition to ensure that it is ready cleansable. Chopping boards should be in good condition without excessive scoring, scratching and other general wear and tear. Boards that are showing signs of excessive wear should be replaced and this should be done on a regular basis. It is a false economy to assume that chopping boards last forever. Put chopping boards through the dishwasher daily. Tools must be regularly checked to ensure integrity and cleanliness. All items that cannot be effectively cleaned must be removed and discarded or repaired. Hand Picked Hotels Food Safety Policy Page 4 of 4 Section 18.0 Equipment Maintenance Version 3.0 July 2011

101 19.0 PEST CONTROL 19.1 INTRODUCTION The Food Hygiene Regulations require that food premises are properly cleaned and maintained and the layout, design and construction permit good food hygiene so as to protect against external sources of contamination, such as pests. The common pests to be associated with food premises are: Rodents - Rats and mice Birds - Sparrows and pigeons Crawling insects - Cockroaches and ants Flying insects - House flies, blue bottles, wasps and moths Pests can eat and spoil food. They can also transfer to food the food poisoning bacteria they carry on their bodies and in their excreta SPOTTING SIGNS OF PESTS The possible signs of pests include: Droppings Marks on food/spillages Small mounds of food debris Nibbled wrappings, holes in cardboard Pest carcasses/live and dead bodies Unusual smells Damage to woodwork - mice and rats gnaw If any of these signs are noted employees must notify their Line Manager. The Line Manager must act on this information. The Line Manager must notify the General Manager without delay. A survey of the premises by the appointed contractor should be undertaken where a problem is identified. It is the General Manager s responsibility to ensure that the building is adequately proofed against pests. Remember, food premises can be closed down if they are infested with pests and food is at risk of contamination. The costs of putting things right will far outweigh the cost of treating the infestation PEST CONTROL CONTRACT ARRANGEMENTS It is good practice to engage the services of a competent pest control contractor although if employees clean premises thoroughly and regularly, signs of pest activity should be detected very quickly. Some practical tips for assessing a pest control contractor are: 1. The contractor must check for signs of infestation, pest proofing and housekeeping issues. 2. All rodent baiting points and crawling insect traps will be checked during each visit and clearly marked with the date of the last visit. Hand Picked Hotels Food Safety Policy Page 1 of 4 Section 19.0 Pest Control Version 2.0 April 2011

102 3. Rodent baiting points should be corn or protein based or block baits. Only plastic bait boxes should be placed in food preparation areas. 4. Up to date pest control records must be maintained on site with a pest control report book being provided by the contractor. The book should provide COSHH information regarding all pesticides used on the premises, together with details of out of hours telephone contact numbers. 5. Cockroach sticky traps may be used to determine the extent of any infestation. Accompany the pest control operator on his/her survey and note any specific signs of pest activity. Challenge what they are doing and why if necessary PEST PREVENTION All employees are responsible for maintaining high levels of housekeeping as this will assist in discouraging pest activity. The following practices must be carried out to ensure good housekeeping: 1. All food and non-food areas including bin and skip areas should be kept clean and tidy. Lids must be provided to bins and skips. 2. Ensure the premises are in a clean and tidy condition, reducing sources of food and harbourage. 3. Ensure spillages are cleaned away promptly. 4. Regularly remove waste from all food areas. 5. Check raw ingredients, packaging and equipment regularly to ensure they are free from infestation. 6. Ensure all areas, where practical, remain accessible for cleaning and inspection. 7. Once their original packaging has been opened, all loose foods such as cereals, flour, custard powder and similar products should be decanted into plastic containers with tightly fitted lids. 8. Electronic fly killers should be provided in food preparation areas but must not be sited directly over preparation surfaces. Catch trays should be emptied at least monthly and the tubes changed at least every 12 months. 9. All external doors and opening windows will be fly screened where appropriate. 10. As well as the need for good standards of structural repair, all gaps under external doors or at eaves level should be proofed to prevent the ingress of pests. 11. All pest sightings or suspected sightings must be notified to the pest control contractor immediately. 12. Dispose of any goods, which are infested immediately. Hand Picked Hotels Food Safety Policy Page 2 of 4 Section 19.0 Pest Control Version 2.0 April 2011

103 19.5 TYPES OF PESTS AND WHAT TO LOOK OUT FOR 1) Rodents a) Mice: The house mouse is small and grey-brown, very agile and can squeeze through half-inch gaps. It is approximately two inches long, has large ears and a long tail. It constantly urinates and causes diseases to spread from its body and excreta. What to look out for: Droppings, gnawed boxes and packaging, hairs, smear marks on pipes and walls. b) Rats: The brown rat is the most common rat in the UK. The adult rat is about 10 inches long, weighs up to one pound, has a blunt nuzzle, small ears and a long tail. Rats are prolific breeders and one pair can have thousands of offspring per year. What to look out for: Signs of droppings large dark brown/black bullet type droppings, smears of grease over pipes, woodwork where the grease from their bodies is left behind as they run over surfaces, hair, gnaw marks in wood, packaging, dead bodies, rat runs. 2) Cockroaches a) Oriental: Approximately ½ inch to one inch (15-25mm) long, shiny dark red to black body. Can climb rough, vertical surfaces but prefers to live in dark, damp places, such as drains, cellars, under floor voids. Nocturnal. What to look out for: dead bodies, droppings, skin carcasses, characteristic musty smell. Search for cockroaches at night. b) German: Approximately ½ inch to one inch (15-25mm) long, yellowishbrown body colour. Can climb smooth surfaces e.g. tiled walls. Prefer warm, moist conditions. Can live for up to 30 months and the female produces approximately eggs. What to look out for: dead bodies, droppings, skin carcasses, characteristic smell. Search for German cockroaches at night but particularly just after dusk and just before dawn. 3) Flying Insects a) House Fly: There are hundreds of different varieties of fly, but the House Fly is the most common pest in food rooms. It contaminates food by: Vomiting over the food Continually defecating Carrying bacteria e.g. salmonella Contaminating food with their bodies, eggs, maggots Typical breeding grounds are refuse and rubbish tips. What to look out for: maggots, dead bodies, live flying insects. b) Fruit Fly: Smaller than house flies, they are attracted to sweet foods and are common in beer cellars, feeding off the sticky beer residue. Infestations are more of a nuisance than a health hazard but their presence should be eradicated as they cause foreign body food complaints. What to look out for: flying live insects, dead bodies. Hand Picked Hotels Food Safety Policy Page 3 of 4 Section 19.0 Pest Control Version 2.0 April 2011

104 4) Ants a) Pharaoh s Ant: Very small, light yellow ants (approximately 2mm long), found in almost inaccessible places. Marching armies, which can give the signs of a black line moving across surfaces. Spread diseases. Prefer sweet and high protein foods as food sources. What to look out for: nests, signs of live creatures. b) Common Ant: Black in colour, live in large colonies and prefer to nest outdoors. Come into food rooms looking for food. Contaminates food by its sheer numbers. What to look out for: large numbers of live insects, nests, dead bodies etc. TOP TIPS Thorough, routine cleaning will usually identify signs of pests. Cockroaches come out at night and may not be visible during the day. Check out under floors, behind fridges and cookers etc. All rodents spread diseases, including food poisoning. If you find any pest activity, you must do something about it. Finding signs of pests usually relies on common sense. Treating pests needs an expert don t do it yourself. Keep food covered as much as possible. Clean premises can become infected but usually pests prefer dirty premises. Baits are poisonous so do not touch them and never handle food after touching bait boxes etc. Interrogate the Pest Control Contractor what are they doing, what are they using, when will the infestation be eradicated etc. Hand Picked Hotels Food Safety Policy Page 4 of 4 Section 19.0 Pest Control Version 2.0 April 2011

105 20.0 WASTE DISPOSAL Refuse and waste must be stored and disposed of properly, if food contamination is to be avoided. All waste food, packaging etc must be kept away from food at all times. Waste food harbours bacteria and this can be transferred to fresh food causing contamination. Packaging can also harbour bacteria and again, these can be transferred to food and preparation surfaces REFUSE AND WASTE IN THE KITCHEN Refuse and waste food must not be left overnight in the kitchen, other food handling areas, bar or drinks dispense areas, storage rooms etc. During working hours, remove waste and rubbish as often as possible. Store waste in black bin liners or purpose bins with lids. Don t wait for the bag to get full empty it regularly. Tie black bags up properly and dispose of in outside rubbish bins or containers with lids. Wash hands after handling waste. Clean and disinfect waste bins, lids etc to reduce the accumulation of bacteria EXTERNAL WASTE AREAS Keep bins in a secure location, away from food delivery areas and in accessible locations so that the refuse collectors can get to them easily. Keep bins off the floor if possible so that the area underneath the bins can be swept and cleaned. A water supply for cleaning should be accessible and the refuse area including bins, should be washed down daily with disinfectant and water. Treat the area for pest control purposes rats, mice, cockroaches, flies etc all thrive in refuse areas. Remember, if the refuse area is visible to customers or the public, keep it as clean as everywhere else, otherwise people will form the opinion that the premises is as dirty as the back yard. Clean up spillages when they happen not several hours or days later. Hand Picked Hotels Food Safety Policy Page 1 of 2 Section 20.0 Waste Disposal Version 2.0 April 2011

106 20.3 BOTTLES AND CRATES Whilst these do not generally contain much food or drink waste, there is always residual liquid in the bottom of bottles. Sticky protein (yeast) and syrup deposits etc attract flies, especially fruit flies and these can be a source of contamination for other foods. Empty bottles and crates should be stored in the designated empties area and the area should be kept clear of rubbish and debris. Health and safety is more of an issue with empty crates, which must be stacked safely and securely no more than five crates high. Clean the area regularly with disinfectant. TOP TIPS Keep waste food and refuse separate from all other foods. Waste food harbours bacteria, which can contaminate other foods. Packaging can contaminate surfaces. Clean waste disposal areas regularly. Remove waste frequently during the day from kitchens and food areas. Disinfect waste bins etc. Wash your hands after handling waste. Hand Picked Hotels Food Safety Policy Page 2 of 2 Section 20.0 Waste Disposal Version 2.0 April 2011

107 21.0 FOOD COMPLAINTS 21.1 FOREIGN OBJECTS Despite the best intentions in the world, sometimes customers have cause to complain about the food they have been served or sold. If a customer has a food complaint, they must be dealt with in an efficient, sympathetic and courteous manner. All complaints should be investigated so as to prevent re-occurrence. Complaints usually indicate that a control practice has broken down and it is essential for the business reputation to put it right. Not all complaints will be your fault, maybe a supplier s control systems have failed e.g. the metal detector failed to detect a nut in a ready made meal ALLEGED FOOD POISONING COMPLAINTS As with food complaints, customers who allege they have been made ill by consuming food served or sold from your premises must be treated with utmost courtesy and efficiency. They may have had food poisoning due to the food served to them, but they may have an illness from elsewhere. A full investigation of allegations is necessary. If several customers all complain of being made ill after eating the same food, there may be a serious problem. Time will be of the essence in investigating the complaints. If customers visit their GP and faecal samples are proved positive for food poisoning, the GP is legally bound to report the matter to the Authorities. It is likely the EHO will visit to investigate the allegation. If this happens, preparation is the best defence! 21.3 HAND PICKED HOTEL S PROCEDURE 1. Complete Food Complaint/Alleged Food Poisoning/Quality Complaint Submission Form on Assist and submit immediately. If necessary, withdraw any suspected foods from sale. If the customer is present, issue the customer with the Food Related Illness Factsheet (Appendix F). 2. Inform the customer that they should visit their GP immediately to submit a stool sample. 3. Inform the customer that Hand Picked Hotels Ltd will undertake an investigation and will contact them for further details. 4. Head Office will complete their investigation and they will send a formal reply to the customer. 5. Where the food complaint relates to a foreign body, ensure all batch details or code numbers are recorded on the form and retain the foreign body. If it is embedded into the food, DO NOT remove the foreign body. Hand Picked Hotels Food Safety Policy Page 1 of 2 Section 21.0 Food Complaints Version 4.0 May 2016

108 TOP TIPS Food complaints and alleged food poisoning complaints can seriously damage your business reputation and cost you legal fines. Treat all complaints seriously. Treat customers politely, courteously and show genuine concern for their complaint. Most people complain because they believe they have a genuine grievance. Take down all relevant details. Do not try to remember things. The form in Appendix E can be used to help gather all relevant information. Try to obtain the foreign object from the customer it will help with your investigation. Submit relevant form on Assist and Head Office will then investigate. Keep records of the investigations. Check the procedures did they work, are there opportunities for things to go wrong? Notify Head Office, Consultants and insurers as appropriate. Never admit liability even if you think you did do it. Remember customers may want to sue you they may not be successful but the process can be time-consuming and expensive. Rely on your due diligence defence but make sure that you have done everything that is reasonably practicable to prevent the risk occurring. Hand Picked Hotels Food Safety Policy Page 2 of 2 Section 21.0 Food Complaints Version 4.0 May 2016

109 22.0 BAR HYGIENE The Laws of food safety and hygiene apply equally to the bar and associated storage areas as they do to kitchens and food service areas. Drink is classed as food under the Law and so all the Regulations apply to the drinks area. However the risks of giving someone food poisoning from serving a pint of lager or bitter are extremely low, although it has happened. Foreign body contamination is more likely to occur. There are a few simple rules to follow when working in the bar area BAR Cleanliness The bar is a food area and so food hygiene rules apply. Keep all counters, bar tops, beer-dispensing equipment clean and free of sticky beer deposits etc. Clean behind refrigeration equipment, glass washers etc. Keep optics and drink dispensing equipment clean. Clean drip trays regularly. Clear up spillages quickly. Clean out python runs cockroaches can live in these! Glass Handling Provide customers with a clean glass unless they ask for the original glass. Do not handle glasses by the rim - food poisoning bacteria could be on the hands and then transfers to the rim of the glass. Do not stack glasses - it is unsafe. Do not store glasses where they could become contaminated. Look out for foreign objects falling into glasses Ice and Ice Machines Ice can be a source of bacterial contamination, especially if the water forming the ice is polluted by dirty pipes, washers, valves etc. Ice must legally be formed from potable water i.e. water that is fit for consumption and free from contaminants. Ice can be sampled by the Enforcement Officers and any samples which are identified as containing unacceptable levels of bacteria can be classed as food unfit for consumption and the food business proprietor can be prosecuted. Mould growth in ice machines, particularly on the rubber door seals, harbours bacteria and these can contaminate the water, which forms the ice. Thorough cleaning of all parts of the ice machine is essential every week as per the cleaning schedule. Never use hands to pick up ice as bacteria can easily be transferred. Always use scoops, which must never be stored in the ice. The ice scoop should be stored in a clean container and not left inside the machine. Hand Picked Hotels Food Safety Policy Page 1 of 3 Section 22.0 Bar Hygiene Version 3.0 June 2014

110 Guidelines for Cleaning, Siting and Use of Ice Machines Location Site the ice machine in an accessible, well-ventilated area. Site away from any contaminating factors i.e. dust, maintenance work. Ensure correct drainage is installed. Ensure water supply is potable and filtered if necessary. Maintenance Ensure all covers and vent guards are in place. Ensure the doorframe sits correctly when closed. Ensure all manufacturers/transit polythene is removed from surfaces before use. Ensure the feet/legs of ice machine are stable. Cleaning The chamber of the ice machine must be cleaned every week. The external areas of the machine must be cleaned at least monthly or more frequently if required. Suggested Procedure 1. Switch off and un-plug equipment. 2. Clean all external surfaces with detergent sanitiser, pay attention to hand contact points. 3. Empty ice from the chamber and discard. 4. Use a small brush and sanitiser to remove slime or scale build up, especially in corners and around door edges. 5. Flush through with sanitiser. 6. Rinse thoroughly using cold potable water. 7. Clean the plastic scoop daily. 8. Use a food grade container to hold the scoop in when not in use - do not store the scoop within the ice. 9. For any additional advice speak to your nominated cleaning supplier. Use Do not leave the door open. Do not use the top of the machine for storage purposes. Only a food grade plastic scoop must be used for collecting the ice. This should be stored in a container, not in the ice collection chamber or on top of the machine. Do not use glasses to collect ice Serving Drinks Remember, serving watered down drinks or short measures is an offence. Do not handle the rim of the glass or handle ice with your hands. Do not serve customers drink in dirty or cracked/chipped glasses. Make sure that beer line cleaning is not in progress. Hand Picked Hotels Food Safety Policy Page 2 of 3 Section 22.0 Bar Hygiene Version 3.0 June 2014

111 22.2 STORAGE AREAS There are a few rules for the storage areas as follows: Cleanliness Keep walls, floors, ceilings clean. Remove mould growth from walls with an effective sanitiser or ask advice about a mould inhibiting wash. Keep empties areas clean Drinks Storage Store all beers, lagers, spirits etc away from any risk of contamination. Where possible, store things off the floor for easy cleaning. Keep spirits in a locked cupboard/store room Pest Control Ensure adequate pest proofing of all external doors etc. Clean up drinks spillages and sticky deposits as these attract beer fly. Check regularly for signs of pests Equipment Keep all equipment clean. Keep the sink clean and accessible and make sure that there is hot and cold water. Regularly maintain equipment Food Storage Even though some of these storage areas may be cold, they must not be used to store any open or unprotected food as it can be easily contaminated by foreign matter, insects etc. Keep the bar as clean as the kitchen. Clean as you go. Do not handle ice with your hands. Keep storage areas spotlessly clean. TOP TIPS Hand Picked Hotels Food Safety Policy Page 3 of 3 Section 22.0 Bar Hygiene Version 3.0 June 2014

112 23.0 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) The Food Hygiene Regulations requires that all food premises complete a hazard analysis on the food provided to their customers and identify critical control points. The proprietor is then required to identify how to monitor these control points. As part of your due diligence defence these monitoring tasks should be recorded. The building blocks of food safety include personal hygiene, training and cleanliness; areas that are difficult to record any monitoring taking place. In addition, the storage and cooking temperatures amongst other things can be monitored and recorded. Hazard analysis is an aid to ensuring that food is safe and hygienic and it is a legal requirement that the proprietor of every food business has in place a hazard analysis system. Such a system will: Identify potential food safety hazards Ensure safety controls are in place, maintained and reviewed Employees must understand the hazards involved in preparing each food item and know what controls are appropriate. This section aims to help management and employees use a hazard analysis system as an aid to serving safe and hygienic food to customers HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) This section details the HACCP for Company operations. Hazard analysis is carried out by reviewing all of the stages involved in the service of the meal to the customer, from food receipt, storage to service. Any potential food safety hazards should be identified at each stage and, if critical, controls should be developed, implemented and monitored. Underlying this are the building blocks of food safety including; Personal hygiene; Pest control; Structural integrity; Equipment efficiency; Cleaning All of these areas, and others, are detailed in the Food Safety & HACCP Policy. The Food Safety & HACCP Policy should be implemented together within the restaurant to ensure food safety at Company premises Hazard Analysis Completed There are different approaches for completing hazard analysis. It can be approached by reviewing each item on the menu. This can be useful for businesses that have a limited menu that does not vary however, for the food service styles at the Company; it is more appropriate to review the food production by methodology. Flow charts have been developed this way and are in later sections. Some menu items may be covered by more than one flow diagram for example, a salad dish containing cooked items High Risk Menu Items For all high-risk menu items such as Carpaccio, the following HACCP Questionnaire should be completed by the Head Chef to ensure that all necessary controls are in place and being followed. Hand Picked Hotels Food Safety Policy Page 1 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

113 HACCP - High Risk and Speciality Menu Items Use one form per menu item or product description e.g. one for Carpaccio, one for tiramisu, one for stocks e.g. veal jus, oysters and so on. Name of Hotel: Name of person completing questionnaire: Job title: Menu item and description: (Carpaccio, steak tartare etc.) Primary ingredients: Suppliers of main ingredients: (list name + ingredient supplied e.g. M&J Seafood Mussels) Do you conduct supplier audits for this supplier? How do you maintain traceability for this product once delivered? (Batch numbers / records kept?) If YES how often? Briefly describe the storage of the main ingredient (e.g. Beef) prior to preparation. Briefly describe the preparation of the whole dish. Include any safety controls you currently employ (e.g. separate equipment etc.) Briefly describe the cooking (where applicable) of the dish and any checks that are carried out to ensure safety (e.g. cooking times / temperatures etc.) Is the dish served immediately? If NO detail what happens to it next (inc. storage / reheat temps if applicable) Is any in-house vac packing involved? Is any blast chilling involved? If YES give details If YES give details What internal checks are currently made to ensure procedures are being followed? Hand Picked Hotels Food Safety Policy Page 2 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

114 23.2 HOW TO CARRY OUT HAZARD ANALYSIS There are five principles or steps associated with HACCP. Step 1. Step 2. Step 3. Step 4. Step 5. Analysis of the potential food hazards in a food business operation. Identification of the points in those operations where food hazards occur. Deciding which of the points identified are critical to ensuring food safety. Identification and implementation of effective control and monitoring procedures at those critical points. Review. Step 1 Hazards A food safety hazard is anything that may cause harm to the consumer. There are three types of hazards which could cause harm to the customer and contaminate the food to be served. They are: Bacteria or other micro-organisms e.g. viruses. Chemicals e.g. cleaning chemicals. Foreign materials e.g. plastic. Step 2 Identification Where Hazards May Occur Firstly, identify each stage in the food preparation. These will include: Purchase/delivery Storage Preparation Cooking Reheating Serving Each stage may appear more than once in the process, such as storage but the hazards may differ so assumptions must not be made. Step 3 Identification of Points Which are Critical to Food Safety Critical points in the process are the final stage in the process where the hazard can be eliminated or reduced to an acceptable level. For example: When storing raw meat it is important that it is stored under refrigerated conditions however, to ensure food safety it is critical that it is cooked to a high enough temperature for the correct time to ensure the bacteria are destroyed. The process flow chart on the next page will help you to decide if a step should be deemed as a critical control point. Hand Picked Hotels Food Safety Policy Page 3 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

115 Critical Control Point Process Flow Chart Q1. Is there a hazard at the process step? NO Not a CCP YES Modify step, process or product Q2. Are preventative measures in place for this hazard? NO Is control necessary at this step for safety? YES YES Q3. Does this process step eliminate or reduce the hazard to an acceptable level? YES NO Not a CCP CRITICAL CONTROL POINT (CCP) NO Q4. Could unacceptable contamination occur or could contamination increase to an unacceptable level? NO Not a CCP YES Q5. Will a subsequent step eliminate or reduce the hazard to an acceptable level? NO CRITICAL CONTROL POINT (CCP) YES Not a CCP Proceed to the next hazard at the current process step or to the next process step. Hand Picked Hotels Food Safety Policy Page 4 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

116 Step 4 Identification and Implementation of Effective Control and Monitoring Procedures At each critical stage identified in step 3, precise safety controls should be developed and implemented. These will include (but are not limited to): The time and temperature control of cooling products after cooking Refrigeration temperatures Hot holding temperatures The controls must then be monitored to ensure that they are effective. The frequency of the monitoring of these controls will vary but must ensure that the controls are in place and working e.g. temperature monitoring of storage should be recorded three times a day. Delivery checks should take place daily, as required. It is important that these monitoring tasks are recorded accurately. This information will demonstrate due diligence to any Enforcement Officer. It is also important that any corrective action taken is recorded on the records, for example, a refrigerator temperature recorded as 10 o C while a defrost was taking place, should have the defrost cycle recorded next to the temperature. Some controls may require visual monitoring such as personal hygiene and use of clean equipment. These are dealt with by effective employee training and supervision. Things to Remember 1. Ensure every stage in the flow chart for hazards is included when constructing the Hazard Analysis, but bear in mind that there may not be a hazard at every stage. If a hazard cannot be found, just move onto the next. 2. Cleaning should not be included as a hazard as it is something that should be carried out automatically as a prerequisite and isn t specific to the product. Identify the hazards; for example the growth of bacteria due to poor temperature control. What are the critical limits for each hazard; at what measurable point will the hazard make the food unsafe? This could be a temperature, for example, to be achieved during cooking. Remember that if it is a specific limit set, it must be able to actually be monitored! How will the hazard be monitored? For example if the cooking target is set at 70 o C for 2 minutes to kill off dangerous bacteria how will this be checked to ensure that this temperature has been achieved? Step 5 - Review The system will be reviewed on a regular basis to ensure that it provides a safe and hygienic environment for the customers. Assessments may need to be reviewed if: The monitoring checks reveal that a system is not working New products are added to the menu New equipment is used And periodically to confirm that the system is relevant and working as planned. Hand Picked Hotels Food Safety Policy Page 5 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

117 Generic HACCP flow charts have been developed. Additional charts may be required if dishes or processes have not been covered. A blank chart can be found at the rear of this section. When receiving the HACCP documentation 23.3 should be completed. This should also be completed when considering a new dish. The completed form should be filed at the beginning of the HACCP Flow Charts section of this Policy. Hand Picked Hotels Food Safety Policy Page 6 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

118 23.3 REVIEW OF HACCP Date of Review: Comment, including any changes or introduction of new product. Review undertaken by: Hand Picked Hotels Food Safety Policy Page 7 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

119 23.4 PREPARING YOUR OWN FLOW CHARTS The Flow Charts in the Company s Hazard Analysis file will cover the majority of the menu items which you are likely to encounter. If you are preparing and serving any items which you consider not to be covered by the above Flow Charts or if you have new items of equipment, e.g. new cookers which are differently specified from those which you were using before, you will need to prepare your own Flow Charts. Examples of blank Flow Charts are provided at the end of the Hazard Analysis section of this Food Safety & HACCP Policy. These blank charts deal with the most common stages of a typical food handling process. These include: Receipt Storage Defrosting Storage after defrosting Preparation Cooking Portioning Cooling Storage after cooling Re-heating Hot holding and service Describe which of the above food handling stages apply to the menu item you are considering and enter them in the left hand column of your blank Flow Chart. The numbers you give them will correspond to the total number of stages involved in the food handling processes e.g. if the stages are the same as those listed above, they will be numbered If there are no defrosting or storage after defrosting stages then they will be numbered 1-9. The controls to be entered in column 2 can be identified by cross referencing to the Flow Charts already included in your Policy. The monitoring procedures in column 3 can also be identified in a similar way. These will usually involve measuring and recording temperatures, visual observation, date coding procedures, keeping maintenance records and maintaining cleaning schedules. The fourth column entries (Immediate Operator Corrective Action) can also be identified by referring to Flow Charts already provided. Finally, when completing the last column (Future Management Action) you will normally enter one or more of the following: Employee training, repair or adjust equipment, revise cleaning schedules, defrost in smaller batches, revise cooking times, portion smaller quantities, cool in smaller quantities, review order levels, follow return procedures, contact pest control contractor. Hand Picked Hotels Food Safety Policy Page 8 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

120 23.5 FLOW CHARTS Hand Picked Hotels Food Safety Policy Page 9 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

121 FLOW CHART A COOK-CHILL FOODS 1. Purchase 2. Receipt 6. Wash 3, 4 & 5 Storage 7. Defrost (refrigerated/ambient/frozen) 9. Preparation 8. Storage Awaiting Preparation 10. Cooking 11. Chilling 12. Storage 13. Re-Heating CCP 14. Hot Holding CCP 15. Service Hand Picked Hotels Food Safety Policy Page 10 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

122 A) COOK-CHILL FOODS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Retrain food handlers. Physical contamination. 2. RECEIPT Increase in number of micro organisms. Check delivery vehicle temperature. (below -18 o C for frozen) (8 o C or below for chilled) Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Follow returns procedure. Physical contamination. Check delivery condition. Visually inspect goods on delivery. Inform management. Set aside time to deal with deliveries. Chemical contamination. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Reject out of date or undated cases/products. Inform management. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management Retrain food handlers 3. STORAGE - AMBIENT Introduction of additional micro organisms Ensure hygienic food storage procedures are followed. Visual checks of products (dates and condition). Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Visually check cleanliness of equipment and storage areas. Retrain food handlers. Stock rotation. Increase in number of micro organisms. Check date of products/keep products. Follow clean as you go principles. Visually check correct storage of food products. Restack/store as required. Keep products covered. Hand Picked Hotels Food Safety Policy Page 11 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

123 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 5. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Retrain employees. Rotate stock. 6. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check foods for cleanliness after washing. Reject damaged products. Employee training. Colour coded utensils. Hand Picked Hotels Food Safety Policy Page 12 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

124 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Keep product covered. Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Date product on removal from freezer. Check date of product. Check product daily to ensure all products within date. Reject out of date/undated food. Defrost in smaller batches. Introduction of foreign material. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Revise cleaning schedules. Visual check to ensure products are covered. Reclean. Correct storage of food products. Correct storage of products. Employee training. Use within shelf life. 8. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels Growth of bacteria. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. Hand Picked Hotels Food Safety Policy Page 13 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

125 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual checks of personal hygiene. Reclean surfaces/equipment Wash hands. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Employee training. Introduction of food born bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Employee training. Cleaning and disinfection of equipment. Visual checks. Time and temperature control of perishable ingredients. Check and record storage temperatures. Discard out of date food. Hygienic design and maintenance of equipment. 10. COOKING Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Continue cooking process. Review cooking times. Survival of spore formers. Check temperature of cooking equipment is correctly set. Check and record cooking procedures (time and temperature). Introduction of foreign material. Ensure core temperature of product reaches at least 75 C Introduction of bacteria. Protection of product from contamination. Keep food products covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Follow maintenance procedure. Visual checks. Reclean items. Reject out of date/uncovered items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 14 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

126 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. COOLING Introduction of foreign material. Ensure product is cooled rapidly (maximum 90 minutes from cooking). Check time and temperature control of cooling to ensure 90 minutes is not exceeded. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Growth of pathogenic bacteria. Protection of product from contamination during cooking. Visual checks of cleanliness of area. Check foods kept covered where possible. Employee training. 12. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food Review reorder levels. Growth of bacteria. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. Hand Picked Hotels Food Safety Policy Page 15 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

127 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 13. RE-HEATING CCP Survival of micro organisms and toxins. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check and record cooking procedures (time and temperature). Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Visual checks. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. 14. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures. Check temperature of hot holding equipment is correctly set. Check cleanliness of hot holding vessels and other containers before use. Protection of product from contamination. Reclean equipment. Review cleaning schedules. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Employee training. Hand Picked Hotels Food Safety Policy Page 16 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

128 A) COOK-CHILL FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 15. SERVICE Physical contamination. Serve within 15 minutes. Check food practices and temperature control. Reject food after 15 minutes. Review service policy Growth of micro organisms. Do not re-heat foods more than once. Contamination with food borne illness causing bacteria. Store goods correctly. Stock rotation. Good personal hygiene. Provide suitable and sufficient clean serving utensils. Visual monitoring of cleanliness. Practice good temperature control. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Visual check of personal hygiene and facilities. Employee training. Hand Picked Hotels Food Safety Policy Page 17 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

129 FLOW CHART B COOK-FREEZE FOODS 1. Purchase 2. Receipt 3, 4 & 5 Storage (refrigerated/ambient/frozen) 9. Preparation 10. Cooking 12. Freezing 8. Storage 13. Defrost 14. Re-Heating CCP 15. Hot Holding CCP 16. Service Hand Picked Hotels Food Safety Policy Page 18 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

130 B) COOK-FREEZE FOODS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Check delivery vehicle temperature. (below -18 o C for frozen) Check delivery condition. Check packaging. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Chemical contamination. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Reject out of date or undated cases/products. Inform management. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products (dates, condition). Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Visually check cleanliness of equipment and storage areas. Stock rotation. Increase in number of micro organisms. Check date of products/keep products. Follow clean as you go principles. Visually check correct storage of food products. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 19 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

131 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Carry out visual checks on cleanliness of equipment before use. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on correct storage of food products. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Employee training. 5. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Physical contamination. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Retrain employees. Rotate stock. 6. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check food for cleanliness after washing. Reject damaged products. Colour coded utensils. Employee training. Hand Picked Hotels Food Safety Policy Page 20 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

132 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Keep product covered. Check product daily to ensure all products within date. Reject out of date/undated food. Defrost in smaller batches. Introduction of foreign material. Date product on removal from freezer. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules. Check date of product. Visual check to ensure products are covered. Clean equipment and refrigerator. Correct storage of products. Correct storage of food products. Keep products dated. Use within shelf life. Employee training. 8. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Carry out visual checks on cleanliness of equipment before use. Clean equipment and refrigerator. Correct storage of food products. Carry out visual checks on correct storage of food products. Reclean. Discard affected food. Review cleaning schedules. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 21 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

133 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment. Wash hands. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Employee training. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Return surplus items to storage. Hygienic design and maintenance of equipment. Discard out of date food. Employee training. 10. COOKING Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C. Introduction of foreign material. Introduction of bacteria. Protection of product from contamination. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Reject out of date/uncovered items. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 22 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

134 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. COOLING/BLAST FREEZING Introduction of foreign material. Ensure product is rapidly frozen within 90 minutes of cooking end. Visual checks of cleanliness of area. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Keep foods covered. Check foods kept covered where possible. Growth of pathogenic bacteria. Check time and temperature control. Employee training. Freezer burn. Check and record temperatures of cooking. Check and record time for freezing. Monitor products. 12. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Inform management of equipment failure. Adjust/repair equipment. Check and record food temperatures between pack monitoring. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Rotate stock. Retrain employees. 13. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Keep product covered. Date product on removal from freezer. Check product daily to ensure all products within date. Introduction of foreign material. Check date of product. Visual check to ensure products are covered. Reject out of date/undated food. Defrost in smaller batches. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules. Correct storage of food products. Correct storage of products Keep products dated. Use within shelf life. Employee training. Hand Picked Hotels Food Safety Policy Page 23 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

135 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action 14. RE-HEATING CCP Future Management Action Survival of micro organisms and toxins. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check (and record) cooking temperatures. Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. 15. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures. Check temperature of hot holding equipment is correctly set. Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 24 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

136 B) COOK-FREEZE FOODS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 16. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy. Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Check food practices and temperature control. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 25 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

137 FLOW CHART C CHILLED READY TO EAT FOODS (inc HAMPERS) 1. Purchase 2. Receipt 7. Defrost 6. Wash 3. Ambient storage 4. Refrigerated storage CCP 5. Frozen storage CCP 8. Storage awaiting preparation 9. Preparation CCP 10. Assembly 11. Storage awaiting service (refrigerated) CCP 12. Service Hand Picked Hotels Food Safety Policy Page 26 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

138 C) CHILLED READY-TO-EAT FOODS (inc HAMPERS) Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. (below -18 o C for frozen) (8 o C or below for chilled) Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Reject out of date or undated cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Increase in number of micro organisms. Good personal hygiene by food handlers. Stock rotation. Check date of products/keep products. Carry out checks on products daily to ensure all products are within date. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 27 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

139 C) CHILLED READY-TO-EAT FOODS (inc HAMPERS) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. 5. FREEZER STORAGE CCP Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Retrain employees. Rotate stock. 6. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check food for cleanliness after washing. Reject damaged products. Colour coded utensils. Employee training. Hand Picked Hotels Food Safety Policy Page 28 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

140 C) CHILLED READY-TO-EAT FOODS (inc HAMPERS) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Growth of spore formers/increase in bacteria. Keep product covered. Introduction of foreign material. Date product on removal from freezer. Check date of product. Clean equipment and refrigerator. Correct storage of food products. Keep products dated. Use within shelf life. Check product daily to ensure all products within date. Visually check cleanliness of equipment before use. Visual check to ensure products are covered. Correct storage of products. Reject out of date/undated food. Reclean. 8. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Growth of bacteria. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Clean equipment and refrigerator. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 29 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

141 C) CHILLED READY-TO-EAT FOODS (inc HAMPERS) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. PREPARATION CCP Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment. Wash hands. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Employee training. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Growth of bacteria Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Discard out of date food. High risk hamper and picnic foods are prepared only on day required by guests. Hygienic design and maintenance of equipment. Employee training. 10. ASSEMBLY Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Use of food grade packaging only Visual checks of products, including dates. Reject out of date/damaged products. Review purchasing policy. Introduction of foreign material. Packaging stored hygienically and packaging designated for ready to eat foods only. Visual monitoring of cleaning area and equipment. Chemical contamination. Foods properly wrapped and sealed. Visual checks of personal hygiene. Introduction of food borne bacteria. Ensure food handlers do not cross contaminate foods. Regular foreign body audits of preparation areas. Good personal hygiene by food handlers. Ensure hygienic food preparation procedures are followed. Reclean area. Review cleaning schedule. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Employee training. Hygienic design and maintenance of equipment. Hand Picked Hotels Food Safety Policy Page 30 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

142 C) CHILLED READY-TO-EAT FOODS (inc HAMPERS) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Introduction of foreign material. Store at or below 5 C. Keep food products covered. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Review reorder levels. Growth of bacteria. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review cleaning schedules. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. 12. SERVICE Physical contamination. Growth of micro organisms. Contamination with food borne illness causing bacteria. Serve within 15 minutes. Chilled, high risk foods for hampers kept in refrigerated storage until the moment guests are ready to take receipt. Store goods correctly. Visual monitoring of cleanliness. Visual check of personal hygiene and facilities. Check food practices and temperature control. Reject food after 15 minutes. Review service policy. Stock rotation. Good personal hygiene. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 31 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

143 FLOW CHART D COOKED MEALS - COOKED TO ORDER 1. Purchase 2. Receipt 6. Wash 3, 4 & 5 Storage (refrigerated/ambient/frozen) 7. Defrost 9. Preparation 8. Storage awaiting preparation (refrigerated) 10. Cooking CCP 10a. Cooking Steaks and joints of meat CCP 11. Assembly 12. Hot Holding CCP 13. Service Hand Picked Hotels Food Safety Policy Page 32 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

144 D) COOKED TO ORDER DISHES Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Check delivery vehicle temperature. (below -18 o C for frozen) (8 o C or below for chilled) Visually inspect goods on delivery. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Physical contamination. Chemical contamination. Check delivery condition. Check packaging. Keep products covered. Measure temperature of delivery vehicle and product, record temperatures. Reject out of date or undated cases/products. Inform management. Set aside time to deal with deliveries. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management 3. STORAGE - AMBIENT Retrain food handlers. Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check products dates regularly. Stock rotation. Increase in number of micro organisms. Check date of products/keep products. Follow clean as you go principles. Check products regularly for mould and any other deterioration. Visually check correct storage of food products. Keep products covered. Visually check cleanliness of equipment and storage areas. Restack/store as required. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 33 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

145 D) COOKED TO ORDER DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Growth of bacteria. Check date of product. Rotate stock. Discard affected food or out of date food. Cover food. Review reorder levels. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 5. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Retrain employees. Rotate stock. 6. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check food for cleanliness after washing. Reject damaged products. Colour coded utensils. Employee training. Hand Picked Hotels Food Safety Policy Page 34 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

146 D) COOKED TO ORDER DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Keep product covered. Visual check to ensure products are covered. Introduction of foreign material. Date product on removal from freezer. Check product daily to ensure all products within date. Reject out of date/undated food. Defrost in smaller batches Check date of product. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules Correct storage of food products. Correct storage of products. Keep products dated. Use within shelf life. Employee training 8. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 35 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

147 D) COOKED TO ORDER DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Revise cleaning schedule. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment. Wash hands. Return surplus items to storage. Employee training. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Discard out of date food. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Employee training. 10. COOKING CCP Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C. Introduction of foreign material. Protection of product from contamination. Introduction of bacteria. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Reject out of date/uncovered items. Employee training. Check temperature of cooking equipment is correctly set. Hand Picked Hotels Food Safety Policy Page 36 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

148 D) COOKED TO ORDER DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 10a. COOKING STEAKS AND JOINTS OF MEAT CCP Survival of micro organisms and toxins. Steaks and other whole cuts of beef and lamb can be served rare, as long as they have been properly cooked and sealed on the outside, for example by sealing in a frying pan over a high heat. Visual check of steak/joint to ensure it is sealed on all sides. Piece of meat which has been properly sealed will have changed colour. Steak/joint continued to be cooked until outside is thoroughly sealed. Review times for steak/joint Pork joints and rolled joints shouldn't be served rare. Check the core temperature of the joint of meat with a probe thermometer to ensure that it has reached a minimum cooked temperature of 75 o C. Continue cooking process. Review cooking times. 11. FURTHER PREPARATION & ASSEMBLY Introduction of additional micro organisms, toxins, moulds, yeasts and viruses Introduction of foreign material. Chemical contamination. Prepare in designated area. Ensure food handlers do not cross contaminate foods. Good personal hygiene by food handlers. Visual checks of products, including dates. Regular foreign body audits of preparation areas. Visual checks of personal hygiene. Reject out of date/damaged products Review purchasing policy. Introduction of food borne bacteria. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Good personal hygiene by food handlers. Cleaning and disinfection of equipment. Reclean area Review cleaning schedule. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Employee training. Hand Picked Hotels Food Safety Policy Page 37 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

149 D) COOKED TO ORDER DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 12. HOT HOLDING CCP Survival of micro organisms and toxins. Survival of spore formers. Design of cooking equipment including ability to control cooking temperature and cleanability. Ensure core temperature of product maintains 63 C. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures. Check temperature of hot holding equipment is correctly set Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Employee training. 13. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Provide suitable and sufficient clean serving utensils. Reclean items. Review cleaning schedules. Practice good temperature control. Check food practices and temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Employee training. Hand Picked Hotels Food Safety Policy Page 38 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

150 FLOW CHART E COOKED, COOLED AND RE-HEATED FOR SERVICE 1. Purchase 2. Receipt 6. Wash 3, 4 & 5 Storage (refrigerated/ambient/frozen) 7. Defrost 9. Preparation 10. Cooking CCP 10a Cooking joints of meat CCP 8. Storage awaiting preparation (refrigerated) 11. Cooling CCP 12. Storage awaiting final preparation/service fridge/freezer CCP 14. Re-heating CCP 13. Final preparation 15. Hot Holding CCP 16. Service 16. Service Hand Picked Hotels Food Safety Policy Page 39 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

151 E) COOKED, COOLED AND RE-HEATED FOR SERVICE Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. (below -18 o C for frozen) (8 o C or below for chilled) Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Reject out of date or undated cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check product dates regularly. Increase in number of micro organisms. Stock rotation. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Keep products covered. Visually check cleanliness of equipment and storage areas. Restack/store as required. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 40 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

152 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Introduction of foreign material. Store at or below 5 C. Keep food products covered. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of bacteria. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food Review reorder levels. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 5. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Physical contamination. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Rotate stock. Retrain employees. 6. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check food for cleanliness after washing. Reject damaged products. Colour coded utensils. Employee training. Hand Picked Hotels Food Safety Policy Page 41 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

153 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Introduction of foreign material. Keep product covered. Date product on removal from freezer. Check product daily to ensure all products within date. Reject out of date/undated food. Defrost in smaller batches. Check date of product. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules. Visual check to ensure products are covered. Correct storage of food products. Correct storage of products. Keep products dated. Use within shelf life. Employee training. 8. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Clean equipment and refrigerator. Carry out visual checks on correct storage of food products. Correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 42 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

154 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment. Wash hands. Employee training. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Discard out of date food. Hygienic design and maintenance of equipment. 10. COOKING CCP Employee training. Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C. Reclean items. Review cleaning schedules. Introduction of foreign material. Introduction of bacteria. Protection of product from contamination. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reject out of date/uncovered items. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training Hand Picked Hotels Food Safety Policy Page 43 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

155 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 10a. COOKING JOINTS OF MEAT CCP Survival of micro organisms and toxins. Whole cuts of beef and lamb can be served rare, as long as they have been properly cooked and sealed on the outside, for example by sealing in a frying pan over a high heat. Visual check of steak/joint to ensure it is sealed on all sides. Piece of meat which has been properly sealed will have changed colour. Steak/joint continued to be cooked until outside is thoroughly sealed Review times for steak/joint Pork joints and rolled joints shouldn't be served rare. Check the core temperature of the joint of meat with a probe thermometer to ensure that it has reached a minimum cooked temperature of 75 o C. Continue cooking process. Review cooking times. 11. COOLING CCP Introduction of foreign material. Ensure product is cooled rapidly (max 90 minutes from cooking). Visual checks of cleanliness of area. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Protection of product from contamination during cooling. Check foods kept covered where possible. Growth of pathogenic bacteria. Check time and temperature control of cooling to ensure 90 minutes is not exceeded. Employee training. 12. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Rotate stock. Clean equipment and refrigerator. Carry out checks on products daily to ensure all products are within date. Carry out visual checks on cleanliness of equipment before use. Discard affected food or out of date food. Cover food Reclean. Discard affected food Review reorder levels. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. Hand Picked Hotels Food Safety Policy Page 44 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

156 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 13. FURTHER PREPARATION & ASSEMBLY Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Reject out of date/damaged products. Review purchasing policy. Introduction of foreign material. Chemical contamination. Introduction of food borne bacteria. Ensure food handlers do not cross contaminate foods. Good personal hygiene by food handlers. Ensure hygienic food preparation procedures are followed. Cleaning and disinfection of equipment. Regular foreign body audits of preparation areas. Visual checks of personal hygiene. Visual monitoring of cleaning area and equipment. Reclean area. Review cleaning schedule. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Employee training. 14. RE-HEATING CCP Survival of micro organisms and toxins. Survival of spore formers. Introduction of foreign matter. Introduction of bacteria. Introduction of foreign matter. Introduction of bacteria. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Design of cooking equipment, including ability to control cooking temperature and cleanability. Protection of product from contamination. Ensure food is not re-heated more than once. Discard left over re-heated food. Keep food covered where possible. Check (and record) cooking temperatures. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Continue reheating process. Reclean items. Reject items reheated once. Review cooking procedures. Review cleaning schedules. Review quantities cooled. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 45 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

157 E) COOKED, COOLED AND RE-HEATED FOR SERVICE CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 15. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check temperature of hot holding equipment is correctly set. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Employee training. 16. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy. Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Check food practices and temperature control. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 46 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

158 FLOW CHART F SOUPS, STOCK, SAUCES, PUREES 1. Purchase 2. Receipt 3, & 4 Storage (refrigerated/ambient) 5. Wash 6. Initial Preparation 8. Sieve/Blend 7. Cooking CCP 13. Service 9. Cooling CCP 10. Storage awaiting final preparation/service CCP 11. Re-heating CCP 12. Hot Holding CCP 13. Service Hand Picked Hotels Food Safety Policy Page 47 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

159 F) SOUPS, STOCK, SAUCES, PUREES Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature (below -18 o C for frozen) (8 o C or below for chilled) Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Reject out of date or undated cases/products. Inform management. Reject food outside temperature parameters. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Check foods are properly date marked and sufficient life remaining. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check product dates regularly. Increase in number of micro organisms. Stock rotation. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 48 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

160 F) SOUPS, STOCK, SAUCES, PUREES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 5. WASH Physical contamination. Ensure chemicals are stored away from food. Regularly check preparation area for foreign bodies. Reclean area. Employee training. Inadequate washing leading to bacterial survival. Ensure preparation surfaces and area is in tidy condition. Check food handling practices. Prepare in designated area. Ensure products are adequately rinsed. Check food for cleanliness after washing. Reject damaged products. Colour coded utensils. Employee training. Hand Picked Hotels Food Safety Policy Page 49 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

161 F) SOUPS, STOCK, SAUCES, PUREES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 6. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment Wash hands. Employee training. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Discard out of date food. Employee training. Hygienic design and maintenance of equipment. 7. COOKING CCP Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Introduction of foreign material. Introduction of bacteria. Ensure core temperature of product reaches at least 75 C. Protection of product from contamination. Keep food products covered where possible. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Reject out of date/uncovered items. Review cleaning schedules. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 50 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

162 F) SOUPS, STOCK, SAUCES, PUREES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 8. SIEVE/BLEND Post process contamination (physical and/or bacterial). Cleaning and disinfection of equipment. Visual checks of equipment before use. Reclean equipment. Review cleaning schedule. Bacterial growth. Good personal hygiene by food handlers. Temperature and time control exercised over product (must be completed within one hour of cooking completion). Reject food out of parameters. Review procedures. Employee training. 9. COOLING CCP Introduction of foreign material. Ensure product is cooled rapidly (max 90 minutes from cooking). Visual checks of cleanliness of area. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Protection of product from contamination during cooling. Check foods kept covered where possible. Growth of pathogenic bacteria Check time and temperature control of cooling to ensure 90 minutes is not exceeded. Employee training. 10. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 51 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

163 F) SOUPS, STOCK, SAUCES, PUREES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. RE-HEATING CCP Survival of micro organisms and toxins Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check (and record) cooking temperatures. Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 52 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

164 F) SOUPS, STOCK, SAUCES, PUREES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 12. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedure s Check temperature of hot holding equipment is correctly set. Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment Review cleaning schedules. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Employee training. 13. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy. Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Check food practices and temperature control. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 53 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

165 FLOW CHART G RICE DISHES 1. Purchase 2. Receipt 3 & 4 Storage (refrigerated/ambient) 6. Refrigerated Storage 5. Preparation 7. Cooking CCP 8. Hot-hold CCP 10. Cooling CCP 9. Re-heat/final cooking CCP 11. Refrigerated storage 14. Service 12. Assembly 9. Re-heating/final cook CCP 13. Hot Holding CCP 14. Service Hand Picked Hotels Food Safety Policy Page 54 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

166 G) RICE DISHES Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Check delivery vehicle temperature (below -18 o C for frozen) (8 o C or below for chilled) Visually inspect goods on delivery. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Physical contamination. Chemical contamination. Check delivery condition. Check packaging. Keep products covered. Measure temperature of delivery vehicle and product, record temperatures. Reject out of date or undated cases/products. Inform management. Set aside time to deal with deliveries. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Reject food outside temperature parameters. Inform management. Check foods are properly date marked and sufficient life remaining. Retrain food handlers 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check product dates regularly. Increase in number of micro organisms. Stock rotation. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 55 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

167 G) RICE DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Growth of bacteria. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. 5. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment Wash hands. Employee training. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual checks of personal hygiene. Introduction of food borne bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Cleaning and disinfection of equipment. Time and temperature of perishable ingredients. Discard out of date food. Hygienic design and maintenance of equipment. Employee training. Hand Picked Hotels Food Safety Policy Page 56 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

168 G) RICE DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 6. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 7. COOKING CCP Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C. Introduction of foreign material. Introduction of bacteria. Protection of product from contamination. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Reject out of date/uncovered items. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 57 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

169 G) RICE DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 8. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check temperature of hot holding equipment is correctly set. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures Protection of product from contamination. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Employee training. 9. RE-HEATING CCP Survival of micro organisms and toxins. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check (and record) cooking temperatures. Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 58 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

170 G) RICE DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 10. COOLING CCP Introduction of foreign material. Ensure product is cooled rapidly (maximum 90 minutes from cooking). Visual checks of cleanliness of area. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Foods cooled to 3 C or below. Check foods kept covered where possible. Growth of pathogenic bacteria. Protection of product from contamination during cooling. Check time and temperature control of cooling to ensure 90 minutes is not exceeded. Employee training. 11. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Rotate stock. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 12. FURTHER PREPARATION & ASSEMBLY Introduction of additional micro organisms, toxins, moulds, yeast and viruses. Prepare in designated area. Visual checks of products, including dates. Reject out of date/damaged products. Review purchasing policy. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Regular foreign body audits of preparation audits. Chemical contamination. Good personal hygiene by food handlers. Visual checks of personal hygiene. Introduction of food borne bacteria. Ensure hygienic food preparation procedures are followed. Cleaning and disinfection of equipment. Visual monitoring of cleaning area and equipment. Reclean area. Review cleaning schedule. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Employee training. Hand Picked Hotels Food Safety Policy Page 59 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

171 G) RICE DISHES CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 13. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check temperature of hot holding equipment is correctly set. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures Protection of product from contamination. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment Review cleaning schedules. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Employee training. 14. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Check food practices and temperature control. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 60 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

172 FLOW CHART H PASTRY/DESSERTS (HOT AND COLD) 1. Purchase 2. Receipt 3 & 4 Storage 5. Preparation 6. Cook CCP 7. Cool 11. Assembly/Service 8. Refrigerated Storage 9. Re-heat CCP 10. Hot Holding CCP 11. Service Hand Picked Hotels Food Safety Policy Page 61 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

173 H) PASTRY/DESSERTS (HOT AND COLD) Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature (below -18 o C for frozen) (8 o C or below for chilled) Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Reject out of date or undated cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check product dates regularly. Increase in number of micro organisms. Stock rotation. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 62 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

174 H) PASTRY/DESSERTS (HOT AND COLD) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Growth of bacteria. Check date of product. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Rotate stock. Clean equipment and refrigerator. Correct storage of food products. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Ensure products are covered. Carry out visual checks on correct storage of food products. Employee training. 5. PREPARATION Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Reclean surfaces/equipment Wash hands. Employee training. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Introduction of food borne bacteria. Good personal hygiene by food handlers. Visual checks of personal hygiene. Cleaning and disinfection of equipment. Regular foreign body audits of preparation areas. Return surplus items to storage Time and temperature control of perishable ingredients. Discard out of date food. Hygienic design and maintenance of equipment. Employee training. Hand Picked Hotels Food Safety Policy Page 63 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

175 H) PASTRY/DESSERTS (HOT AND COLD) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 6. COOKING CCP Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C. Introduction of foreign material. Introduction of bacteria. Protection of product from contamination. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Reject out of date/uncovered items. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Employee training. 7. COOLING Introduction of foreign material. Ensure product is cooled rapidly (maximum 90 minutes from cooking). Visual checks of cleanliness of area. Reject food out of parameters. Review quantities cooked/cooled. Introduction of moulds and toxins. Check foods kept covered where possible. Growth of pathogenic bacteria. Protection of product from contamination during cooling. Check time and temperature control of cooling to ensure 90 minutes is not exceeded. Employee training. 8. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Rotate stock. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 64 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

176 H) PASTRY/DESSERTS (HOT AND COLD) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. RE-HEATING CCP Survival of micro organisms and toxins. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check (and record) cooking temperatures. Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Check temperature of cooking equipment is correctly set. Training of food handlers Employee training. 10. HOT HOLDING CCP Survival of micro organisms and toxins. Design of cooking equipment including ability to control cooking temperature and cleanability. Survival of spore formers. Ensure core temperature of product maintains 63 C. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures Check temperature of hot holding equipment is correctly set. Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by food handlers. Employee training. Hand Picked Hotels Food Safety Policy Page 65 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

177 H) PASTRY/DESSERTS (HOT AND COLD) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. SERVICE Physical contamination. Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy. Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Provide suitable and sufficient clean serving utensils. Check food practices and temperature control. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 66 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

178 FLOW CHART I FROZEN FOODS (STORAGE AND REHEATING) 1. Purchase 2. Receipt 3. Storage 5. Defrost 6. Reheating CCP 7. Hot Holding CCP 8. Service Hand Picked Hotels Food Safety Policy Page 67 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

179 I) FROZEN FOODS (STORAGE AND RE-HEATING) Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. (below -18 o C for frozen) Check delivery condition. Check packaging. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Reject out of date or undated cases/products. Inform management. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check and record food temperatures between pack monitoring. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Check food is wrapped. Retrain employees. Rotate stock. 4. FREEZING Unsuitable storage leading to defrosting and/or freezing of product allowing bacterial growth. Ensure freezer operates at a consistent temperature of - 18 C or below. Check and record freezer temperatures at least three times daily. Physical contamination. Correct storage of product. Check correct storage of product. Hand Picked Hotels Food Safety Policy Page 68 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

180 I) FROZEN FOODS (STORAGE AND RE-HEATING) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 5. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Keep product covered. Date product on removal from freezer. Check product daily to ensure all products within date Reject out of date/undated food. Defrost in smaller batches. Introduction of foreign material. Check date of product. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules. Visual check to ensure products are covered. Correct storage of food products. Correct storage of products. Keep products dated. Use within shelf life. Employee training. 6. RE-HEATING CCP Survival of micro organisms and toxins. Use of a cooking procedure which ensures a core product temperature of at least 75 C (82 o C in Scotland) as quickly as possible. Check (and record) cooking temperatures. Continue reheating process. Review cooking procedures. Survival of spore formers. Design of cooking equipment including ability to control cooking temperature and cleanability. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Introduction of foreign matter. Protection of product from contamination. Introduction of bacteria. Ensure food is not re-heated more than once. Reject items reheated once. Review quantities cooled. Discard left over re-heated food. Keep food covered where possible. Regular maintenance of cooking equipment. Good practices and personal hygiene exercised by handlers. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 69 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

181 I) FROZEN FOODS (STORAGE AND RE-HEATING) CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. HOT HOLDING CCP Survival of micro organisms and toxins Survival of spore formers. Design of cooking equipment including ability to control cooking temperature and cleanability. Ensure core temperature of product maintains 63 C. Check temperature of hot holding equipment is correctly set. Check and record cooking procedures (time and temperature). Reject food items out of temperature/time. Review production amounts/procedures Protection of product from contamination. Hot hold for a maximum of two hours dispose after this time. Regular maintenance of cooking equipment. Check cleanliness of hot holding vessels and other containers before use. Reclean equipment. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Employee training. 8. SERVICE Physical contamination Serve within 15 minutes. Visual monitoring of cleanliness. Reject food after 15 minutes. Review service policy Growth of micro organisms. Store goods correctly. Visual check of personal hygiene and facilities. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Check food practices and temperature control. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Do not re-heat foods more than once. Check clean serving utensils available and used. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 70 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

182 FLOW CHART J ICE CREAM - PURCHASED 1. Purchase 2. Receipt 3. Storage (frozen) CCP 4. Preparation & Assembly CCP 5. Serve Hand Picked Hotels Food Safety Policy Page 71 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

183 J) ICE CREAM - PURCHASED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Retrain food handlers. Physical contamination. 2. RECEIPT Increase in number of micro organisms. Check delivery vehicle temperature (below -18 o C for frozen). Visually inspect goods on delivery. Reject defective or dirty cases/products. Follow returns procedure. Physical contamination. Chemical contamination. Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Measure temperature of delivery vehicle and product, record temperatures. Inform management. Reject out of date or undated cases/products. Inform management. Set aside time to deal with deliveries. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. FREEZER STORAGE CCP Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Retrain employees. Rotate stock. Hand Picked Hotels Food Safety Policy Page 72 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

184 J) ICE CREAM - PURCHASED CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. PREPARATION CCP Introduction of additional micro organisms, toxins, moulds, yeasts and viruses. Prepare in designated area. Visual checks of products, including dates. Discard affected food. Review cleaning schedules. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Visual checks of personal hygiene. Reclean surfaces/equipment. Wash hands. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Employee training. Introduction of food born bacteria. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Return surplus items to storage. Employee training. Cleaning and disinfection of equipment. Visual checks. Time and temperature control of perishable ingredients. Check and record storage temperatures. Discard out of date food. Hygienic design and maintenance of equipment. 5. SERVICE Physical contamination. Serve within 15 minutes. Check food practices and temperature control. Reject food after 15 minutes. Review service policy. Growth of micro organisms. Store goods correctly. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Visual monitoring of cleanliness. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Check clean serving utensils available and used. Visual check of personal hygiene and facilities. Reclean items. Review cleaning schedules. Employee training. Hand Picked Hotels Food Safety Policy Page 73 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

185 FLOW CHART K STORAGE OF FROZEN FOODS 1. Purchase 2. Receipt 3. Storage CCP Hand Picked Hotels Food Safety Policy Page 74 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

186 K) STORAGE OF FROZEN FOODS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Retrain food handlers. Physical contamination. 2. RECEIPT Increase in number of micro organisms. Check delivery vehicle temperature. Visually inspect goods on delivery. Reject defective or dirty cases/products. Follow returns procedure. Physical contamination. Chemical contamination. Check delivery condition. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Measure temperature of delivery vehicle and product, record temperatures. Inform management. Reject out of date or undated cases/products. Inform management. Set aside time to deal with deliveries. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. FREEZER STORAGE CCP Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Rotate stock. Retrain employees. Hand Picked Hotels Food Safety Policy Page 75 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

187 FLOW CHART L STORAGE OF AMBIENT FOODS 1. Purchase 2. Receipt 3. Storage Hand Picked Hotels Food Safety Policy Page 76 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

188 L) STORAGE OF AMBIENT FOODS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Check delivery condition. Check packaging. Keep products covered. Visually inspect goods on delivery. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Chemical contamination. Transfer products immediately on receipt to storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject out of date or undated cases/products. Inform management. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check product dates regularly. Increase in number of micro organisms. Stock rotation. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 77 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

189 FLOW CHART M STORAGE OF CHILLED FOODS 1. Purchase 2. Receipt 3. Storage CCP Hand Picked Hotels Food Safety Policy Page 78 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

190 M) STORAGE OF CHILLED FOODS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. Check delivery condition. Check packaging. Visually inspect goods on delivery. Measure temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Keep products covered. Transfer products immediately on receipt to chilled storage area. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject out of date or undated cases/products. Inform management. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. STORAGE REFRIGERATED CCP Introduction of additional micro organisms, yeasts and moulds. Store at below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock. Carry out visual checks on cleanliness of equipment before use. Discard affected food or out of date food. Cover food. Clean equipment and refrigerator. Correct storage of food products. Carry out visual checks on correct storage of food products. Reclean. Discard affected food. Review cleaning schedules. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 79 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

191 FLOW CHART N VACUUM PACKING 1. Purchase 2. Receipt 3. & 4. Storage 6. Defrost 7. Storage 8. Cooking CCP Chilling CCP 9. Vac Packing CCP 10. Storage CCP Hand Picked Hotels Food Safety Policy Page 80 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

192 N) VACUUM PACKING Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of micro organisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Review questionnaires received. Complete audit. Review Purchasing Policy. Chemical contamination. Audit suppliers/request questionnaires. Investigate food complaints. Review supplier information. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. Check delivery condition. Check packaging. Visually inspect goods on delivery. Monitor temperature of delivery vehicle and product, record temperatures. Reject defective or dirty cases/products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Keep products covered. Transfer products immediately on receipt to chilled storage area. Reject out of date or undated cases/products. Inform management. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. Retrain food handlers. 3. STORAGE - AMBIENT Introduction of additional micro organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review reorder levels. Introduction of foreign material. Good personal hygiene by food handlers. Check products dates regularly. Stock rotation. Increase in number of micro organisms. Check date of products/keep products. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Retrain food handlers. Hand Picked Hotels Food Safety Policy Page 81 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

193 N) VACUUM PACKING CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Growth of bacteria. Check date of product. Rotate stock. Discard affected food or out of date food. Cover food. Review reorder levels. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. 5. FREEZER STORAGE Temperature abuse. Keep freezer temperatures at -18 C or lower. Check temperatures and record. Check and record food temperatures between pack monitoring. Inform management of equipment failure. Adjust/repair equipment. Freezer burn. Keep food covered and labelled. Check food is wrapped. Reject uncovered/out of date food. Review storage procedure. Physical contamination. Retrain employees. Rotate stock. 6. DEFROST Introduction of additional micro organisms, yeasts and moulds. Defrost under refrigeration (at or below 5 C). Check temperatures. Inform management of equipment failure. Adjust/repair equipment. Growth of spore formers/increase in bacteria. Introduction of foreign material. Keep product covered. Date product on removal from freezer. Check date of product. Visual check to ensure products are covered. Check product daily to ensure all products within date. Reject out of date/undated food. Defrost in smaller batches. Clean equipment and refrigerator. Visually check cleanliness of equipment before use. Reclean. Revise cleaning schedules. Correct storage of food products. Correct storage of products. Keep products dated. Use within shelf life. Employee training. Hand Picked Hotels Food Safety Policy Page 82 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

194 N) VACUUM PACKING CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. STORAGE - REFRIGERATED Introduction of additional micro organisms, yeasts and moulds. Store at below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Growth of bacteria. Keep food products covered. Check date of product. Rotate stock. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. 8. COOKING CCP Survival of micro organisms and toxins. Design of cooking equipment, including ability to control cooking temperature and cleanability. Check and record cooking procedures (time and temperature). Continue cooking process. Review cooking times. Survival of spore formers. Ensure core temperature of product reaches at least 75 C Introduction of foreign material. Protection of product from contamination. Introduction of bacteria. Keep food products covered where possible. Regular maintenance of cooking equipment. Check cleanliness of cooking vessels and utensils before use. Wash to prevent contamination. Reclean items. Review cleaning schedules. Good practices and personal hygiene exercised by food handlers. Reject out of date/uncovered items. Check temperature of cooking equipment is correctly set. Employee training. Hand Picked Hotels Food Safety Policy Page 83 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

195 N) VACUUM PACKING CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 9. VAC PACKING CCP Introduction of foreign material. Use appropriate bags and equipment. Cleanliness of equipment. Correct setting of machines. Eradication of air in bag. Visual checks. Dispose of items. Reclean equipment. Retrain employees. Repair/adjust equipment. Risk of direct or indirect contamination of ready-toeat foods by E. coli O STORAGE REFRIGERATED CCP Same machine is NOT used for both raw and ready to eat foods. Where vacuum packing of both raw and ready to eat foods take place separate pieces of equipment must be used. Equipment colour coded or marked, in order that it is clear as to whether it should be used for raw or ready to eat foods. Equipment designated for the use of ready-to-eat foods is located in an area where there is no risk from crosscontamination via splashes, hands, clothing, packaging or other equipment and should never be used for packing raw foods. Report equipment failure to management. Cease vac packing. Introduction of additional micro organisms, yeasts and moulds. Store at or below 5 C. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Keep food products covered. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review reorder levels. Growth of bacteria. Check date of product. Rotate stock max 5 days rte and 10 days raw. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. Employee training. Hand Picked Hotels Food Safety Policy Page 84 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

196 FLOW CHART O HOMEMADE ICE CREAM Purchase Receipt Receipt and storage of raw ingredients Milk flavouring Boil mixture Combine egg, sugar and glucose Heat until coating consistency is achieved Remove from heat and cool CCP Freeze CCP Preparation Service Hand Picked Hotels Food Safety Policy Page 85 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

197 O) HOMEMADE ICE CREAM CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of microorganisms, toxins, moulds, yeasts and viruses. Chemical contamination. Purchase from reputable suppliers on approved list. Audit suppliers/request questionnaires. Review questionnaires received. Complete audit. Review supplier information. Review Purchasing Policy. Physical contamination. Retrain food handlers. 2. RECEIPT Increase in number of micro-organisms. Physical contamination. Check delivery vehicle temperature. Check deliveries condition. Check packaging. Visually inspect goods on delivery. Measure temperature of delivery vehicle and products, record temperatures. Reject defective or dirty cases, products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Chemical contamination. Keep products covered. Transfer products immediately on receipt to chilled storage area. Reject out of date or undated cases/products. Inform management. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. 3. STORAGE (Ambient) Introduction of additional micro-organisms. Introduction of foreign material. Ensure hygienic food storage procedures are followed. Good personal hygiene by food handlers. Stock rotation. Visual checks of products. Check product dates regularly. Check products regularly for mould and any other deterioration. Dispose items out of date/damaged. Review re-order levels. Increase in number of micro-organisms. Check date of products. Follow clean as you go principles. Visually check correct storage of food products. Visually check cleanliness of equipment and storage areas. Restack/store as required. Keep products covered. Hand Picked Hotels Food Safety Policy Page 86 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

198 O) HOMEMADE ICE CREAM CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE (Refrigerated) Introduction of additional micro-organisms, yeasts and moulds. Introduction of foreign material. Store at below 5 C. Keep food products covered. Check date of product. Check and record temperatures. Carry out checks on products daily to ensure all products are within date. Inform management of equipment failure. Discard affected food or out of date food. Cover food. Adjust/repair equipment. Review re-order levels. Growth of spore formers. Rotate stock. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. 5. FURTHER PREPARATION & ASSEMBLY Introduction of additional micro-organisms, toxins, moulds, yeast and viruses. Prepare in designated area. Ensure food handlers do not cross contaminate foods. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment Wash hands. Review cleaning schedules. Introduction of foreign material. Ensure hygienic food preparation procedures are followed. Regular foreign body audits of preparation areas. Chemical contamination. Good personal hygiene by food handlers. Employee refresher training. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Visual checks of products, including dates. Discard out of date food. Visual checks of personal hygiene. Employee training. 6. HEATING Inadequate heating resulting in survival of any bacteria present. Heat to temperatures of at least 79.4 C for a minimum of 15 seconds stirring continuously. Check and record heating times and temperatures. Continue cooking process until required temperature is achieved. Review cooking times. Hand Picked Hotels Food Safety Policy Page 87 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

199 O) HOMEMADE ICE CREAM CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. COOLING/BLAST CHILL (CCP) Introduction of foreign material. Ensure product is cooled rapidly (max 90 mins from cooking). Use blast chiller. Ensure foods achieve below 3 o C. Check and record temperatures. Reject food out of parameters. Review quantities being cooled. Introduction of moulds and toxins. Protection of product from contamination during cooling. Check foods kept covered where possible. Employee training. Growth of pathogenic bacteria. Check time and temperature control and record. Reject food out of parameters. 8. TRANSFER TO ICE CREAM MAKER Physical or bacterial contamination of product. Ensure ice cream maker is properly cleaned and maintained. Check equipment before use. Inform management of equipment failure. Adjust/repair equipment. Check temperature and ensure ice cream frozen within max. 90 minutes. Check and record freezing times and temperatures. Reject food out of parameters. 9. FREEZING (CCP) Inadequate storage leading to defrosting and/or freezing of product allowing bacterial growth. Ensure freezer operates at a consistent temperature of minus 18 C or below. Check and record freezer temperatures at least three times daily. Inform management of equipment failure. Adjust/repair equipment. Physical contamination. 10. FURTHER PREPARATION & ASSEMBLY Correct storage of product. Reject uncovered/out of date food. Review storage procedure. Introduction of additional micro-organisms, toxins, moulds, yeast and viruses. Prepare in designated area. Visual checks of products, including dates. Reject out of date/damaged products. Review purchasing policy. Introduction of foreign material. Chemical contamination. Ensure food handlers do not cross contaminate foods. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Regular foreign body audits of preparation areas. Reclean area. Review cleaning schedules and retrain employees on effective cleaning techniques. Good personal hygiene by food handlers. Cleaning and disinfection of equipment. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. Hand Picked Hotels Food Safety Policy Page 88 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

200 O) HOMEMADE ICE CREAM CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 11. SERVICE Physical contamination. Store goods correctly. Stock rotation. Discard affected food. Review cleaning schedules. Growth of micro-organisms. Good personal hygiene. Contamination with food borne illness causing bacteria. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Visual monitoring of cleanliness. Check good practices and temperature control and serve food immediately.. Reclean surfaces/equipment Wash hands. Employee training. Hand Picked Hotels Food Safety Policy Page 89 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

201 FLOW CHART P HOMEMADE SORBETS Purchase Receipt Storage (chilled/ambient) Preparation Cooling CCP Freeze CCP Final Prep Service Hand Picked Hotels Food Safety Policy Page 90 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

202 P) HOMEMADE SORBETS Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Presence of microorganisms, toxins, moulds, yeasts and viruses. Purchase from reputable suppliers on approved list. Complete audit. Review Purchasing Policy. Chemical contamination. Physical contamination. Audit suppliers/request questionnaires. Review questionnaires received. Review supplier information. Retrain food handlers. 2. RECEIPT Increase in number of micro-organisms. Physical contamination. Chemical contamination. Check delivery vehicle temperature. Check deliveries condition. Visually inspect goods on delivery. Measure temperature of delivery vehicle and products, record temperatures. Reject defective or dirty cases, products. Inform management. Follow returns procedure. Set aside time to deal with deliveries. Check packaging. Keep products covered. Transfer products immediately on receipt to chilled storage area. Reject out of date or undated cases/products. Inform management. If delivered on wooden crates, decant into plastic container. Check foods are properly date marked and sufficient life remaining. Reject food outside temperature parameters. Inform management. 3. STORAGE (Ambient) Introduction of additional micro-organisms. Ensure hygienic food storage procedures are followed. Visual checks of products. Dispose items out of date/damaged. Review re-order levels. Introduction of foreign material. Increase in number of micro-organisms. Good personal hygiene by food handlers. Stock rotation. Check date of products. Check product dates regularly. Check products regularly for mould and any other deterioration. Follow clean as you go principles. Visually check correct storage of food products. Keep products covered. Visually check cleanliness of equipment and storage areas. Restack/store as required. Hand Picked Hotels Food Safety Policy Page 91 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

203 P) HOMEMADE SORBETS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. STORAGE (Refrigerated) Introduction of additional micro-organisms, yeasts and moulds. Store at below 5 C. Keep food products covered. Check and record temperatures. Inform management of equipment failure. Adjust/repair equipment. Introduction of foreign material. Check date of product. Rotate stock. Carry out checks on products daily to ensure all products are within date. Discard affected food or out of date food. Cover food. Review re-order levels. Growth of spore formers. Clean equipment and refrigerator. Carry out visual checks on cleanliness of equipment before use. Reclean. Discard affected food. Review cleaning schedules. Correct storage of food products. Carry out visual checks on correct storage of food products. Ensure products are covered. 5. PREPARATION Introduction of additional micro-organisms, toxins, moulds, yeast and viruses. Prepare in designated area. Visual checks of products. Discard out of date food. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Chemical contamination. Ensure hygienic food preparation procedures are followed. Visual monitoring of cleaning area and equipment. Reclean surfaces/equipment Wash hands. Review cleaning schedules. Good personal hygiene by food handlers. Regular foreign body audits of preparation areas. Employee refresher training. Cleaning and disinfection of equipment. Time/temperature control of perishable ingredients. Hygienic design of equipment. Employee training. 6. COOLING/BLAST CHILL (CCP) Introduction of foreign material. Ensure product is cooled rapidly (max 90 mins from cooking). Use blast chillers. Ensure foods achieve below 3ºC. Reject food out of parameters. Review quantities being cooled. Introduction of moulds and toxins. Protection of product from contamination during cooling. Visual checks of cleanliness of area. Employee training. Growth of pathogenic bacteria. Check and record time and temperature control. Reject food out of parameters. Hand Picked Hotels Food Safety Policy Page 92 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

204 P) HOMEMADE SORBETS CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 7. FREEZING (CCP) Inadequate storage leading to defrosting and/or freezing of product allowing bacterial growth. Ensure freezer operates at a consistent temperature of minus 18 C or below. Check and record freezer temperatures at least three times per day. Inform management of equipment failure. Adjust/repair equipment. Physical contamination. Reject uncovered/out of date food. Review storage procedure. 8. FURTHER PREPARATION & ASSEMBLY Introduction of additional micro-organisms, toxins, moulds, yeast and viruses. Prepare in designated area. Visual checks of products, including dates. Reject out of date/damaged products. Review purchasing policy. Introduction of foreign material. Ensure food handlers do not cross contaminate foods. Chemical contamination. Ensure hygienic food preparation procedures are followed. Good personal hygiene by food handlers. Visual monitoring of cleaning area and equipment. Reclean area. Review cleaning schedules and retrain employees on effective cleaning techniques. Cleaning and disinfection of equipment. Regular foreign body audits of preparation areas. Time and temperature control of perishable ingredients. Hygienic design and maintenance of equipment. 9. SERVICE Physical contamination. Serve within 15 minutes. Growth of micro-organisms. Store goods correctly. Visual monitoring of cleanliness. Contamination with food borne illness causing bacteria. Stock rotation. Good personal hygiene. Visual check of personal hygiene. Reclean area. Review cleaning schedule. Provide suitable and sufficient clean serving utensils. Practice good temperature control. Employee training. Check serving utensils available. Hand Picked Hotels Food Safety Policy Page 93 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

205 FLOW CHART Q SOUS VIDE/WATER BATH 1. Purchase 2. Receipt 3, 5, & 9.Chilled Storage CCP 4. Preparation/Brining CCP 6. Vacuum Packing CCP 7. Cooking Sous Vide CCP 8. Cooling CCP 10. Reheating CCP Hand Picked Hotels Food Safety Policy Page 94 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

206 Q) SOUS VIDE/WATER BATH Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 1. PURCHASE Contamination with food poisoning bacteria, physical or chemical contaminants. Food to be purchased from Head Office approved suppliers. Supplier approval procedure followed. Specifications for conditions of delivery. Change supplier if necessary. 2. RECEIPT Contamination with food poisoning bacteria, physical or chemical contaminants. Growth of food poisoning bacteria due to poor temperature control and physical or bacterial contamination. Delivery of unsafe/unfit food. High-risk foods delivered chilled at or below 8 o C, frozen at -15 o C or colder with delivery vehicles maintained at or above -18 o C. Separation of raw and readyto-eat (RTE) foods. Food to be stored off the floor. Product to be stored within 15 minutes of delivery. Visual checks are made to ensure food is protected from contamination. Monitor and record food temperature. Check date codes. Visual checks of condition of food. Rejection of delivery if chilled above 8 C. Rejection of delivery if frozen below -15 C. Inform Head Office. Retrain staff. Food to be labelled with a minimum of 3 days shelf life. Staff training on receiving goods. 3. STORAGE (Chilled) (CCP) Growth of food poisoning bacteria and spoilage of food due to poor temperature control. Contamination with food poisoning bacteria, physical or chemical contaminants. Stored in fridge at temperatures that slow bacterial growth at or below 8 o C. Storage facilities in good condition and cleaned using food safe cleaning chemicals. Stock rotation and foods used within shelf-life - all opened food and food prepared inhouse labelled in accordance with the food safety policy. Separation of raw and RTE foods. Food to be stored off the floor. Covering of foods. Monitor and record fridge temperatures twice a day. Cleaning schedules and visual check of equipment. Visual checks. Fridge temperature adjusted. Food moved to another fridge. Report equipment failure/damage to management. Discard any food >8 o C for longer than 4 hours. Discard out of date or contaminated food. Retrain staff. Staff training on storage. Hand Picked Hotels Food Safety Policy Page 95 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

207 Q) SOUS VIDE/WATER BATH CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 4. PREPARATION/ BRINING (CCP) Growth of food poisoning bacteria if high-risk foods left at ambient. Cross contamination of high risk food with food poisoning bacteria. Contamination from food handlers. Items kept in storage until needed, then prepared as quickly as possible. All brining of meat carried out using a 10% Saline solution. Restrict time high-risk foods left at ambient. Separation of raw and RTE activities by equipment and disinfection. Visual checks. Monitor food handling practices. Adjust brining solution. Discard high-risk food left at room temperature >1 hour. Discard contaminated food. Retrain staff. Ensure hygienic food preparation procedures are followed. Minimise handling of food. Staff training on preparation. 5. STORAGE (Chilled) (CCP) Growth of food poisoning bacteria and spoilage of food due to poor temperature control. Contamination with food poisoning bacteria, physical or chemical contaminants. Stored in fridge at temperatures that slow bacterial growth at or below 8 o C. Storage facilities in good condition and cleaned using food safe cleaning chemicals. Stock rotation and foods used within shelf-life - all opened food and food prepared inhouse labelled in accordance with the food safety policy. Separation of raw and RTE foods. Food to be stored off the floor. Covering of foods. Monitor and record fridge temperatures twice a day. Cleaning schedules and visual check of equipment. Visual checks. Fridge temperature adjusted. Food moved to another fridge. Report equipment failure/damage to management. Discard any food >8 o C for longer than 4 hours. Discard out of date or contaminated food. Retrain staff. Staff training on storage. Hand Picked Hotels Food Safety Policy Page 96 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

208 Q) SOUS VIDE/WATER BATH CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 6. VACUUM PACKING (CCP) Introduction of pathogens into bags. Pouches sourced from head office approved supplier. Visual checks of process and condition of equipment. Dispose of affected items. Introduction of physical contaminants into bags. Growth of food poisoning bacteria in high risk foods. Pouches kept sterile and not opened until required. High standards of hygiene to be maintained at all times. Cleaning schedules. Monitor food handling practices. Report equipment failure/damage to management. Cease vac packing. Contamination with food poisoning bacteria, physical or chemical contaminants. Cross contamination. Restrict time high-risk foods left at ambient. Eradication of air in bag. Correct setting of machine. Thoroughly clean and disinfect equipment. Retrain staff. Equipment maintained and working correctly. Staff training on use of vacuum packing machine. Separate machines used for raw and RTE foods. Stock rotation and foods used within shelf-life - all vacuum packed food prepared inhouse labelled in accordance with the food safety policy. Cleaning and disinfection of equipment using food safe cleaning chemicals. Restrict time high-risk foods left at ambient. 7. COOKING SOUS VIDE (CCP) Survival of food poisoning bacteria, spores and toxins. Contamination with physical or chemical contaminants. Food will be cooked as soon as possible after preparation. Pouches of different thickness will be processed separately and pouches will not be stacked on top of each other. Single portion pouches will be used where possible. Cleaning and disinfection of the water bath between use (using sanitiser), mains water used (potable). Temperature probing of food. Monitor and record cooking times/temperatures of high risk foods. Continue process until cooked. Discard affected foods. Discard contaminated pouches. Retrain staff. Separate chemical storage. Staff training on sous vide. Hand Picked Hotels Food Safety Policy Page 97 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

209 Q) SOUS VIDE/WATER BATH CONTINUED Steps/Hazards Control Monitor Immediate Corrective Action Future Management Action 8. COOLING (CCP) Growth of surviving bacteria in high risk foods. Germination of spores. Contamination with food poisoning bacteria, physical or chemical contaminants. Rapid cooling: - Blast chiller: Below 8 o C within 1½ hours. Ambient temp/ice bath: Below 20 C within 1½ hours if cooled at ambient. Monitor and record cooling times/temperatures of high risk foods. Visual checks. Blast chiller adjusted. Cook/chill smaller quantities. Discard food cooled too slowly. All food cooled labelled in accordance with the food safety policy before placing into storage. Discard contaminated food. Retrain staff. Covering of foods. Separate chemical storage. Staff training on cooling. 9. STORAGE (Chilled) (CCP) Growth of food poisoning bacteria and spoilage of food due to poor temperature control. Contamination with food poisoning bacteria, physical or chemical contaminants. Stored in fridge at temperatures that slow bacterial growth at or below 8 o C. Storage facilities in good condition and cleaned using food safe cleaning chemicals. Stock rotation and foods used within shelf-life - all opened food and food prepared inhouse labelled in accordance with the food safety policy. Separation of raw and RTE foods. Food to be stored off the floor. Covering of foods. Monitor and record fridge temperatures twice a day. Cleaning schedules and visual check of equipment. Visual checks. Fridge temperature adjusted. Food moved to another fridge. Report equipment failure/damage to management. Discard any food >8 o C for longer than 4 hours. Discard out of date or contaminated food. Retrain staff. Staff training on storage. 10. REHEATING (CCP) Survival of food poisoning bacteria. Prior to reheating any food identified in damaged pouches should be disposed. Reheating should take place immediately after removing from chilled storage and always within 30 minutes and never more than 15 minutes prior to service. Temperature probing of food. Monitor and record reheating temperatures. Reheated until specified temperature achieved. Retrain staff. Food only reheated once, to a minimum core temperature of 65 o C for 10 minutes. Unconsumed reheated products must be destroyed. Staff training on reheating. Hand Picked Hotels Food Safety Policy Page 98 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

210 23.6 BLANK HAZARD ANALYSIS FLOW CHART Date: Product: Prepared by: HIGH RISK FOODS HAZARD ANALYSIS Step PURCHASE Hazard (what can go wrong) Control (what can I do about it) Critical Control (Is it critical to food safety) Yes/no Monitoring (how can I check) Limits (What time or temperature must be achieved) Corrective Action (what if it s not right) Future Management Action (review) (how often should I review the system) RECEIPT STORAGE PREPARATIO N COOKING COOLING RE-HEATING SERVICE Hand Picked Hotels Food Safety Policy Page 99 of 99 Section 23.0 Hazard Analysis Critical Control Points (HACCP) Version 8.0 May 2016

211 24.0 KITCHEN CLOSEDOWN To ensure that the kitchens are closed down safely each evening and that all date codes are checked before the following day, the closedown checks must be completed each day (see Kitchen Log Book). The Senior Chef on duty for each area must complete this each evening. All food that will be past the use by date next time the kitchen is operational must be removed that evening. This will reduce the risk of out-of-date and unfit food being present within the kitchen. The form must be checked by the Head Chef weekly and stored for six months as a minimum. Hand Picked Hotels Food Safety Policy Page 1 of 1 Section 24.0 Kitchen Closedown Version 2.0 April 2011

212 25.0 BABY FOOD AND MILK Where required, an electric, purpose made bottle and food warmer will be provided for the reheating of guest s baby bottles and food. This will be sited and used within the kitchen. Guidelines on the safe use of the equipment should be provided next to the machine. Employees must receive training on the safe use of the machine before use. Employees will take the bottle or food from the guest into the kitchen for re-heating. Bottles and food must not be reheated in a microwave. Do not move the heater when in use or when warm. Hand Picked Hotels Food Safety Policy Page 1 of 1 Section 25.0 Baby Food and Milk Version 2.0 April 2011

213 26.0 SOUS VIDE COOKING IMPORTANT: MEATS COOKED USING THIS METHOD ARE NOT RECOMMENDED FOR PERSONS WHO HAVE A LOW IMMUNE SYSTEM. A dish specific hazard analysis should be developed for each new food item which is to be cooked using the sous vide cooking method see section 23.0 for further information Sous vide is a catering system in which raw or part cooked food is sealed in a vacuumised pouch or container, heat treated by controlled cooking, rapidly chilled and then re-heated when required for service. The advantages include:- 1. Extended shelf life 2. Enhanced sensor quality 3. Improved nutritional quality The sous vide process enables food to retain moisture and flavour whilst increasing the flavour retention. The process relies upon pasteurisation of the product which is cooked slowly. Critical controls which will apply include the integrity of the vacuuming, the water quality and temperature of the water bath, and ultimately the length of time any such products are to be stored. The vacuuming of products is covered in Section 17.0 Vacuum Packing and relevant HACCP flow chart and table in Section 23.0 and therefore this will cover the cooking of the products. POTENTIAL HAZARDS Poorly designed and badly controlled sous-vide may result in serious consequences such as the growth of bacteria. Bacteria species including Salmonella, Listeria and Clostridium botulinum spores may survive within the food after cooking. Incomplete cooking/ineffective heat processing of raw ingredients can result in bacteria surviving which may cause food poisoning. The use of a vacuum machine may result in cross contamination if cleaning and sanitising is not effective. EQUIPMENT Vacuum machine (separate machines for raw foods and ready to eat items) Suitable plastic vacuum cooking bag/s Purpose made Sous-vide Water Bath or Steam Oven Sous Vide labels and permanent marker-pen Calibrated probe thermometer and sanitising probe wipes Sous vide needle-probe thermometer and probe tape Chemical sanitising solution TRAINING Prior to any Chef being permitted to undertake sous vide cooking, the Company will ensure the Chef is suitably qualified and/or experienced and has achieved at least a Level II Food Hygiene certificate or equivalent. The Chef will be required to demonstrate a working knowledge of the critical controls required to cook sous-vide safely. All sous vide food will be cooked to the same stringent high standards and all monitoring records will be completed to show controls have been carried out. Hand Picked Hotels Food Safety Policy Page 1 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

214 CLEANLINESS Prior to starting any food preparation the kitchen will have attained the highest standards of hygiene and cleanliness and will have sufficient space to permit the preparation of ingredients without risk of contamination. PERSONAL HYGIENE Persons engaged in the handling and preparation of sous vide items must maintain high standards of personal hygiene at all times. INGREDIENTS All raw ingredients used for sous vide will have been purchased from a nominated supplier. All foods which are used at the Hotel will have been thoroughly checked on delivery to ensure they are fresh, in date and of the highest quality. Delivered foods will be put away as soon as possible after storage (within 15 minutes of delivery) to maintain quality and freshness. Raw foods will be stored separately to ready to eat items. Raw ingredients will be prepared carefully to ensure that all intrinsic/extrinsic contamination is removed prior to being placed into a sous vide bag to be vacuum sealed. If vacuuming both raw and cooked foods then an additional vacuum packing machine must be used to prevent risks of cross contamination. All vacuum packing machines will need to be thoroughly cleaned and disinfected prior to use. Single portion bags will be used for individual dishes and larger bags for multi portion cooking. Neither type of bag shall be filled to a thickness that is likely to exceed 50mm. This is to ensure suitable heat transfer through the food. In order to ensure the bag size is adequate it should be possible to pinch 12.5mm of plastic together on all four sides of the product. The opening of the bag should be folded back to prevent it becoming soiled during filling. Only suitable sous vide vacuum bags will be used for sealing and cooking ingredients. Once vacuum sealed, and if not required to be cooked immediately they should be refrigerated as soon as possible. Raw vacuumed sous vide items will only be stored for a period of 48 hours after which time they must be cooked or discarded. Fish: Shall be frozen to -20 C for at least 24 hours prior to being defrosted and cooked sous vide (see section 14.4). This is to eliminate the likelihood of any parasites being present in the fish after cooking. Meat: Sous vide is not suitable for tenderised, minced or rolled meat items as the cores of these foods can be expected to contain contaminants which may not be fully heat treated. An exception to this will be where minced meats are cooked in a bath at a minimum of 75 C. Whole-Muscle Meat Joints: For portions of whole muscle meats which may be cooked rare as a result of the contamination being present only on the outside of the meat, items will be heat-seared on the external surfaces before they are bagged. This is to permit them to be cooked at lower temperatures of between 50 C-55 C. Does not include Chicken or Duck Breast. Vegetables: Wash/peel/prepare vegetables prior to being vacuumed. Pre-cooked ingredients: Where foods which have already been cooked are further processed in a water bath (e.g. Ballotines) then the water temperature must be heated to above 65 C. Hand Picked Hotels Food Safety Policy Page 2 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

215 SOUS VIDE COOKING: WATER BATH SOUS VIDE (LOWER TEMPERATURE) Only bespoke sous vide baths are permitted to be used for this process, as it is critical that the water temperature remains constant throughout. This will require the water to be circulated during cooking. Whilst there will be water temperature read-outs of the better of the sous vide baths, the water temperature must still be calibrated using a disinfected kitchen probe. Water baths will be pre-heated to the cook temperature of at least 60 C (Campden BRI recommended minimum cook temperature) and will be checked using a calibrated probe thermometer to ensure the cooking water temperature is achieved and maintained. Water is to be frequently changed. NOTE: Exceptions to the 60 C minimum bath temperature shall be where whole muscle meats such as beef and lamb cuts (but excluding chicken and duck) shall be permitted to be cooked rare to a temperature of 55 C. These products will be pan seared first to remove surface bacterial contamination before being vacuumed and cooked at lower temperatures. Record the temperature of the water bath prior to use in the Kitchen Diary. Only bespoke water baths which are capable of maintaining a constant temperature will be used for the purposes of sous-vide. The water bath cooking is designed to achieve a safe pasteurised food product. The vacuumed ingredients are not able to achieve a temperature warmer than the water and therefore not only the temperature of the food, but the time of the cooking process is critical. At 60 C the ingredients need to achieve a cooking time of at least 45 minutes. The time which foods are placed into the water bath, the number of bags cooked, and the time at which the product would be expected to achieve 60 C to initiate the start of the cooking process all need to be taken into account and recorded. As a result a standardised method needs to be developed for each food type to be cooked sous vide including the type of food; the size/weight of product; the number of bags of product to be cooked at one time; size thickness of the bags used. The standardised method for each food type should be documented. An increase in the number of bags placed into the bath will affect the period of time taken by each bag to achieve an initial core temperature of 60 C when the critical cooking time will start to be measured. The vacuumed food bag must be fully submersed for the duration of the cooking period with both sides of each vacuum bag surrounded by the hot water. Bags will not be stacked on top of each other but slotted into the bath side-by-side. Multiple packs of foods cooked in the water bath must be separated. A rack will be required for multiple vacuum bags which enables the water to circulate around all of the food. Bags of foods which are at different thickness will be cooked separately. The timing of the cooking process will be recorded. Chefs may exceed the minimum cooking times but must never cut sous vide cooking times short. Hand Picked Hotels Food Safety Policy Page 3 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

216 STEAM OVEN SOUS VIDE COOKING (HIGHER TEMPERATURE) Steam oven cooking of sous vide foods will achieve a core temperature of greater than 70 C, with the vacuum-bag serving to retain juices and flavour during the cooking process. The time that the vacuumed food was placed into the steam oven and the core temperature of the food at the end of the cooking cycle will be recorded to show that the cooking process was effective to kill pathogens within the ingredients. Sous vide foods once cooked may be served immediately from the water bath where they may be stored at the cooking temperature or >60 C for a period of up to 4 hours. It is likely that these sous vide food items will be removed from the water bath or steam oven after cooking when they will be refrigerated and stored in the fridge until required for service. VALIDATING THE COOKING & REHEATING PROCESS The cooking and reheating processes must be validated for the standardised method for each food type. Once the water bath has achieved the required temperature, confirmed using a clean, calibrated probe thermometer in the water, the specified number of pouches should be submerged into the water bath. The time it takes for the food products to reach the required core temperature e.g. 60 C should be recorded using a stopwatch and clean sous vide needle thermometer and self sealing pouch patches. Once the required temperature has been reached, the stop watch should be reset to ensure the product remains in the water bath for the required amount of time e.g. 45 minutes. At the end of the cooking/reheating period the core temperature should again be checked and recorded using a clean sous vide needle thermometer to ensure the products have remained at the required temperature. This will demonstrate the cooking/reheating method will achieve a safe product, but it is critical the standard method is followed every time. The check detailed above should be carried out periodically to demonstrate the sous vide process for each product remains valid. It is still important the temperature of the water bath is checked and recorded prior to cooking/reheating and the cooking/reheating time and final cook/reheat temperature is also recorded for every batch. COOLING OF FOODS Sous-vide foods which are chilled will be dried, provided with a label and then either stored in the fridge below a temperature of 3 C or in a freezer below -18 o C. The cooling of sous vide foods will be achieved by use of one of the following methods: o Ice water bath (preferred): These are effective as they are in close contact with the food. Bags of cooked foods shall be fully submerged into a large clean container of water and ice. This process should take between 30 minutes and 90 minutes. It may be necessary to replenish the ice for larger chill batches. o The use of a blast chiller: Foods shall be placed into the chiller immediately after removal from the heat (water bath or steam oven) and always within 30 minutes. Food will be chilled to at least 3 o C within 90 minutes of cooking. The Chef will monitor the time taken to cool sous vide items and will place them under refrigeration at the earliest opportunity once sufficiently cooled. Hand Picked Hotels Food Safety Policy Page 4 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

217 CHILLED STORAGE: REFRIGERATION Once chilled, foods will be labelled with their name, date of production and day dot; in order to ensure compliance with the guidelines for vacuumed foods. Foods which are stored in a fridge known to achieve and maintain a temperature of 3 C may be given a shelf life of up to 5 days. In a fridge known to achieve and maintain a temperature of 3 to 5 C the foods may be labelled and used within 7 days of production. If during storage the temperature of the fridge is found to have risen above these critical temperatures then the foods must be moved to alternative suitable refrigeration, or layered in a clean container between ice. Foods exceeding 8 C for a period of more than 1 hour must be destroyed. Out of date foods must be removed and destroyed. FREEZING Sous vide items (once chilled) may be placed in the freezer for a period of up to 1 month. The food must first be provided with a label to indicate the date on which it was frozen. Foods which are to be frozen must be placed in the freezer as soon as possible after cooking. Freezing must not be seen as a way of extending the shelf life of a previously refrigerated item. Foods to be frozen must be stored loosely to ensure all vacuum sealed items freeze at a similar rate with no insulation of those food bags which may become sandwiched in the middle. After a month, the frozen item should be removed and used or discarded. DEFROSTING AND USE Foods which are defrosted for use shall be removed and defrosted in a suitably controlled fridge. The same controls apply as above. Foods which are defrosted and stored in a fridge between the temperatures of 4 C to 5 C may be given a 3 day shelf life. Foods stored in a fridge at or below 3 C shall be afforded a 7 day shelf life from the date it was removed and defrosted. Defrosted items shall be provided with a clear label which indicates that date it was defrosted and the modified use-by date after defrost. REHEATING AND SERVICE Before reheating any food, a check should be made of the sous-vide bag. Any defective bags should be destroyed. Where the food has previously been frozen, the Chef will check to ensure that the food has defrosted thoroughly. Reheating should take place as soon as possible after the sous vide item has been removed from the fridge and always within 15 mins of removal from the fridge. Foods which have been cooked sous-vide may be reheated in the bag in a water bath, or removed from the bag and heated using other methods e.g. pan cooking or grill. The core temperature of reheated food must reach a minimum temperature of 65 o C for 10 minutes. Unconsumed reheated products must be destroyed. Foods may be removed from the fridge and served cold. Hand Picked Hotels Food Safety Policy Page 5 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

218 INGREDIENTS CONTROL Head Chef must only use fresh high quality food ingredients for sous vide dishes. Daily checks to ensure all fresh ingredients are stored safely and under refrigeration. Raw meats must be refrigerated to reduce risks of bacterial growth. Head Chefs will ensure ingredients are protected against contamination (wrapped/containers) and are in-date SOUS VIDE - HACCP PLAN CORRECTIVE ACTION Older ingredients may be used, but not for sous vide dishes. If considered unsuitable or dangerous, older ingredients must be discarded. Discard any ingredients (raw meats) which are not fresh and have not been refrigerated. Discard any foods where there is a risk of contamination PREPARATION Only use suitable vacuum bags for sous-vide foods microns. Labelling and daily check of sous vide items shelf life of 48 hours before being cooked. Water bath temperatures must be at 55 C for prime whole muscle meats and 60 C for poultry. Temperature must be tested by calibrated probe thermometer and recorded before cooking can commence. Food bags must not be overfilled and not be more than 50mm thick. Head Chefs will visually check items at time of packing. WATER BATH COOKING Bags must be evenly distributed in the water bath, fully submerged and not in contact with one another. All foods other than prime whole muscle meats must be cooked (pasteurised) and achieve a minimum core temperature of 60 C for a minimum time period of 45 minutes. Prime whole muscle meats which have not been tenderised or rolled may be cooked at a lower temperature of 55 C. Other equivalents include 65 C for at least 10 minutes. Food removed from the water bath will be checked with disinfected sous-vide probe using tape on the bag to prevent contamination of the cooked food and enable the bag to remain sealed. Do not vacuum any foods unless suitable bags are available. Discard vacuumed foods for sous-vide older than 2 days. Increase temperature of water bath to required temperature. Verify temperature with calibrated probe thermometer. If not able to achieve critical cook temperature then sous vide cook must not be attempted. Review portion sizes and ensure that bags are not overfilled. Overfilled bags may be re-bagged prior to cooking, but not afterwards. Ensure all bags are fully submerged. Remove bags until full submersion can be achieved. Review preparation quantities to reduce wastage. Ensure the cooking time is not started until the temperature of food and bath water have normalised to the set bath temperature. Review cooking times and temperatures and record details in kitchen diary. Continue cooking until critical cook time is achieved. Hand Picked Hotels Food Safety Policy Page 6 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

219 Foods which are not served immediately may be kept hot at the original cook temperature for the duration of service. The water temperature will be monitored to ensure this temperature is maintained. Foods which are cooked for later use must be cooled as quickly as possible and placed under refrigeration within 90minutes. If the temperature of the water bath is reduced the food may be served immediately or within 1 hour; after which time it shall be discarded. Foods will be able to be chilled within 90minutes. Where the time exceeds this, the food must be discarded. STORAGE Refrigerated foods must be labelled with the following: Product details: Date of production/use by date: Storage Fridge Details: Foods stored at 3 C or less should be labelled and may be kept for up to 7 days. Foods stored at 5 C should be labelled and may be kept for up to 3 days. Temperatures of fridges are monitored twice a day to ensure storage temperatures are maintained. FURTHER USE/REHEATING All foods which are removed from sous-vide bags for service must be handled hygienically. Any further cooking for appearance will not be required to achieve any further critical temperatures if undertaken whilst the vacuum cooked food is still hot e.g. pan searing or grilling for colour. Reheated foods in a water bath must achieve a temperature of at least that which it was cooked. This must take into account the time taken to raise the initial core temperature. Using calibrated probe thermometer, check the core temperature of the food. Reduce shelf life/move or discard foods where checks show that required temperatures of fridges either 3 C or 5 C - cannot be maintained. Discard out of date foods. Where monitoring shows temperatures outside of critical range, consideration must be given to: Discarding food Moving food to alternative fridge Reducing shelf-life of sous vide items Do not use/discard any item which is out date. Continue to reheat until the critical reheat temperature is achieved. Do not reheat more than once. Hand Picked Hotels Food Safety Policy Page 7 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

220 Equivalent Cooking Times and Temperatures for Destruction of Infectious Pathogens Temperature Time (mins.secs) From: Pasteurisation: A Food Industry Practical Guide (Second edition). Guideline No. 51 (2006) Campden & Chorleywood Food Research Association Group Hand Picked Hotels Food Safety Policy Page 8 of 8 Section 26.0 Sous Vide Version 2.0 May 2016

221 27.0 THIRD PARTY CATERERS On occasion, hotels may receive requests from external caterers wishing to use the hotels facilities e.g. kitchen/function rooms, for private functions. This section provides you with guidance to assist with managing this process. The Food Information Regulations require you to provide the correct allergen information about the ingredients that is in the food that you serve, if requested. Whilst compliance with this legislation will be your responsibility during the time that the third party company is operating in your hotels, Hand Picked Hotels is also duty-bound to ensure that any of its guests are not put at risk as a result of consuming food prepared by your company. You are therefore required to supply evidence as to how your company will be complying with the regulations. Hand Picked Hotels reserves the right to cancel the event without notice at any time; and to withhold any deposits paid should it deem such evidence is not satisfactory. Event Documentation On receipt of an enquiry, and before any event is arranged, an Event Application Form and an Event Application Letter must be sent to the event organiser requesting key documentation. If the event is to take place within three months of the initial enquiry, the event organiser must return the requested documentation immediately, however if the event is more than three months away, all documentation must be returned no later than three months before the date of the event. These timescales can be altered at the hotels discretion, and should be used as a guide. In all cases, all documentation must be received no later than seven days prior to any event. Once the requested documentation is received, it must be assessed to confirm it is satisfactory. When assessing the documents, points for consideration will include: Insurance certificates must be valid (no less than three months before their expiry date) and include the correct amount of cover at least 5 million each for both Public Liability and Employers Liability Insurance. Whether there are any relevant issues of concern noted by the local authority on their inspection reports. The current food hygiene rating should be 3 or greater. Advice can be sought from the Group Executive Chef or Acoura. Food hygiene certificates must be current (no more than three years old) and demonstrate a minimum of Level 2 food hygiene training has been completed by all food handlers and preferably Level 3 for any person in a supervisory role. Risk assessments, where relevant, should be signed, dated and current and cover all significant hazards. The Health and Safety Policy Statement must be signed and dated. The Food Safety Policy and HACCP must be current and the HACCP should cover the dishes on the menu to be served at the event and all process steps involved. A written guarantee from the third party caterer which states that they comply to the Food Information Regulations (FIR) enforced from 13 December 2014 and how this will be achieved. PAT testing of equipment must have been carried out within the last 12 months and demonstrate all equipment is safe to use. Once all documentation is confirmed as being satisfactory, the Event Confirmation Letter should be sent to the event organiser to advise them they have been successful, and to invite them to attend a pre-event briefing at the hotel, along with any food handlers who will be preparing food on the day of the event. Prior to the event, the Pre-Event Briefing Checklist, must be completed and signed by the premises and the third party representative. Hand Picked Hotels Food Safety Policy Page 1 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

222 On the day of the event, the Kitchen Checklist and the Function Room Checklist, if applicable, must be completed and signed by the premises and the third party representative on handover and closedown. If any damage is identified either to any equipment/areas used, the deposit must not be returned. Any damage over and above the amount paid in the deposit must then be reclaimed from the event organiser as per point 15 in the Event Confirmation Letter. Health and Safety When the hotel kitchen is to be used by customers at their own request, the organiser must be aware of the health and safety issues within the kitchen. If access to any equipment is provided, an appropriate member of the kitchen team should highlight any specific hazards of the kitchen and the equipment that they intend to use. In addition, the appropriate section of the health and safety management system should be brought to their attention to ensure that they are aware of the risks and dangers. The Senior Manager on duty and the Senior Chef on duty must ensure instructions and directions given by Hand Picked Hotels to hotel team members are acted on by the third party caterers. All equipment included in the agreement should be detailed on the Third Party Caterers Information Notice and signed by both parties. Where refrigeration or freezer facilities are provided for the Third Party Caterer, all items stored by them must be suitably covered. They must also ensure that food safety is not compromised by keeping raw items separated below cooked items. This will include their own products as well as any products of any hotel operated by Hand Picked Hotels. Hand Picked Hotels Food Safety Policy Page 2 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

223 Name of Catering Company Registered Address THIRD PARTY CATERER - EVENT APPLICATION FORM Local Authority Organiser s Name: Organiser s Contact Number: Organiser s Address: Contact on the Day: Date of Event: Details of Event/Ceremony: Additional Emergency Contact Number: Details of ALL Equipment to be brought to the Event: [please be advised that LPG gas equipment, wok burners and Tandoor ovens are not permitted] Names of Food Handlers attending Event: Menu Date: Organiser s Signature: Hand Picked Hotels Food Safety Policy Page 3 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

224 EVENT APPLICATION LETTER Date: Dear Sir/Madam Thank you for your enquiry regarding the use of our venue and catering facilities for <insert details of function > on <insert date>. In order to consider your request, you are required to complete the enclosed application form and submit the following documentation: 1. A copy of *your/your caterers current valid Public Liability Insurance Certificate (which should offer cover of no less than 5million. 2. Where appropriate, a copy of *your/your caterers current Employers Liability Insurance Certificate. 3. Evidence that all food handlers will have a current Food Hygiene Certificate or equivalent, and there will be at least one person supervising who has Intermediate Food Hygiene or equivalent (copies of all relevant qualifications to be supplied). 4. Risk assessments covering the activities to be undertaken at the event (if more than five people employed). 5. A copy of *your/your caterers Food Safety Policy and Hazard Analysis documentation covering all dishes on your menu. 6. A copy of *your/your caterers Health and Safety Policy including a signed/dated Health and Safety Policy Statement (if more than five people employed). 7. Evidence that any portable electrical equipment brought into the hotel complies with the Electricity at Work Regulations 1989 (PAT testing certificates acceptable). 8. Evidence that *you/your caterers are registered with the Local Authority as a food business. 9. Copies of the last two food hygiene inspections carried out by the Local Authority. Please be advised that if you are applying more than three months in advance of your event, we need to receive all documentation no later than three months before the date of the event. If your event is due to take place within the next three months, all documentation must be submitted immediately. Once your application is received, all documentation will be assessed and we will notify you of the outcome in writing within seven days of receipt. Please be advised that we will not be able to consider your application unless all of the documentation requested is submitted. Yours sincerely General Manager/Operations Manager *Delete as appropriate Hand Picked Hotels Food Safety Policy Page 4 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

225 EVENT CONFIRMATION LETTER Date: Dear Sir/Madam Thank you for your enquiry regarding the use of our venue and catering facilities for <insert details of function > on <insert date>. I have reviewed your application and the documentation submitted and can confirm that your request has been approved. Therefore, all food handlers responsible for preparing/handling food at the event are invited to attend a pre-event briefing session on <insert date> where you will receive information and instructions regarding: Equipment safety Fire safety procedures Smoking policy Accident reporting and first aid General health and safety/security guidelines Please be advised that only food handlers who have attended the pre-event briefing will be permitted to work at the event. As the event organiser and nominated contact for <insert company name>, you are required to read the information below and sign to confirm that you will: 1. Ensure that all food handlers wear appropriate clean protective clothing and suitable footwear at all relevant times; 2. Accept sole responsibility for the subsequent storage, transportation, cooking, reheating and service of all food ensuring it is safe for consumption in accordance with the Food Hygiene Regulations 2006; 3. Accept sole responsibility for all food and drink produced for the function and deal expeditiously with any food complaints received; 4. Accept liability for any loss or damage of equipment/property brought into the hotel for your own use; 5. Accept sole responsibility for dealing with and compensating any dissatisfied guests attending your function; 6. Ensure that all food handlers comply with your Food Safety Policy and the instructions received during the pre-event briefing; 7. Ensure that all food handlers are trained as appropriate in all aspects of Health and Safety and Food Safety which occur in the kitchen environment; 8. Ensure that the preparation and storage of food within the hotel will be undertaken safely in order to prevent contamination; 9. Comply with any safe occupancy figures set for fire safety purposes; 10. Ensure that you only use the kitchen equipment and/or areas allocated to you by the hotel; 11. Ensure that the kitchen areas are only accessed by food handlers who attended the preevent briefing and no other guests or visitors; 12. Deny any persons under the age of 16 years old access to the kitchen; 13. Comply with the hotels health and safety/fire safety procedures as explained during the pre-event briefing to ensure compliance with the Health and Safety at Work Act 1974, and the Regulatory Reform Fire Safety Order 2005; Hand Picked Hotels Food Safety Policy Page 5 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

226 14. Ensure that the kitchen and all equipment used are left in a meticulously clean, safe condition at the end of the function and handed back as it was found. Any damage caused will result in the loss of your deposit; 15. Accept that you will be liable for paying for any damage caused which is over and above the amount paid in your deposit; 16. Ensure that only equipment identified on the Event Application Form will be brought to the hotel on the day of the event. No additional equipment will be permitted; and 17. Agree to indemnify Hand Picked Hotels from all claims, damages, fees, costs, actions, proceedings, liabilities, penalties, fines, judgements, demands, costs and expenses which are made, brought against, incurred or suffered by this Company in any connection whether directly or indirectly, whether wholly or in part resulting from the breach of the above mentioned obligations or any act or omission, negligence or breach of statutory duty which occurs as a result of your event and usage of the hotel s premises. I < insert name in full > confirm that by signing this agreement, I acknowledge and agree to abide by the above obligations. I am authorised to sign this agreement on behalf of <insert catering company name>. Signature:... Date:... Please return a signed copy of this agreement to the hotel and retain a copy for your records. Please note that the hotel reserves the right to terminate this agreement at any time if you or anyone under your responsibility is found to be in breach of the above. General Manager/Head Chef to complete on return. Name:... Signature:... Date received:... Date of event:... Comments: Hand Picked Hotels Food Safety Policy Page 6 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

227 THIRD PARTY CATERER - PRE-EVENT BRIEFING CHECKLIST A pre-event briefing must be carried out with all food handlers who will be preparing/handling food at the event. Name of catering company Registered Address Nominated contact name/number Emergency contact number Date of pre-event briefing Date of Event Names of food handlers present KITCHEN OPERATIONS Explain fire safety procedures inc. evacuation and assembly point Explain extract fans and on / off system Explain gas emergency procedure Explain and show safe use equipment e.g. Ovens, Brat Pan, Hobs, Dishwasher etc...(please list) Hotel Initial Third Party Initial Explain Fire Suppression system Explain no use of LPG gas Explain no glassware to enter kitchen Explain keeping floor areas clean, dry and safe Explain and show refuse area including mixed/normal waste Explain no under 16 s or non catering persons to be in kitchen Explain no-smoking policy and show smoking area Explain and show hand wash sink Explain accident reporting/first aid procedures Explain and show safe parking Explain general health and safety and security procedures Explain and show site specific health and safety hazards e.g. Loading Bay General Manager/Head Chef (print and sign) 3 rd party representative (print and sign) Hand Picked Hotels Food Safety Policy Page 7 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

228 THIRD PARTY CATERERS KITCHEN CHECKLIST This form must be completed BEFORE the kitchen is handed over to the contract caterers. At the end of the event the kitchen must be handed back to the hotel and the closedown procedures must be completed. Name of catering company Nominated contact name and number Emergency contact number Date of Event Confirm food handlers present have attended the pre-event briefing Confirm only the equipment identified on the Event Application Form present? HANDOVER PROCEDURES Review of function sheet and contract Confirm equipment to be used is working (list equipment) Hotel Initial Third Party Initial Agree that set up of kitchen/equipment is correct Confirm fire safety procedures and assembly point Confirm area is clean, mopped and free from debris Area handed over at (time) Hotel representative (print/sign) 3 rd party representative (print/sign) CLOSEDOWN PROCEDURES Check that all waste and materials have been removed Check that the area is handed over clean, mopped and debris free Check that all equipment is working correctly Check that bin area/loading bay is free from debris Check that all caterers food has been removed from the fridges/freezers Area handed back at (time) Deposit returned? Any comments? Hotel representative (print/sign) 3 rd party representative (print/sign) Hand Picked Hotels Food Safety Policy Page 8 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

229 THIRD PARTY CATERERS FUNCTION ROOM CHECKLIST This form must be completed BEFORE the function room is handed over to the contract caterers. At the end of the event the function room must be handed back to the hotel and the closedown procedures must be completed. Name of catering company Nominated contact name and number Emergency contact number Date of Event Confirm food handlers present have attended the pre-event briefing Confirm only the equipment identified on the Event Application Form present? HANDOVER PROCEDURES Agree that set up of room is correct Explain fire evacuation procedure and assembly point Explain and show use of air-conditioning Explain and show safe use of 3 phase power Explain and show safe use of electric sockets Explain and show use of lighting Explain no use of smoke machines, naked flames, candles or LPG gas Explain location/use of fire exit doors inc. keeping clear Explain keeping floor areas clear and safe Explain and show refuse area including mixed/normal waste Explain restrictions of sound limiter Explain no-smoking policy and show smoking area Explain and show toilet facilities Explain and show safe parking Area handed over at (time/date) Hotel representative (print/sign) 3 rd party representative (print/sign) CLOSEDOWN PROCEDURES Check that all waste and materials have been removed Check that the area is handed over clean, mopped and debris free Check that A/C and lighting is work correctly Check that bin area and loading bay is free from debris Area handed back at (time) Deposit returned? Any comments? Hotel Initial Third Party Initial Hotel representative (print/sign) 3 rd party representative (print/sign) Hand Picked Hotels Food Safety Policy Page 9 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

230 THIRD PARTY CATERERS INFORMATION NOTICE The following safety information must be read and understood by all food handlers authorised to prepare food on behalf of <insert contract caters name> at the <insert hotel name>on <insert date>. To ensure the safety of people entering the kitchen, it is important that this information is read, understood and complied with by the relevant people. Gas is used as the fuel for many pieces of equipment. All items must be lit safely (using tapers) and immediately. The gas must be fully closed off at the end of the evening to ensure there is no build up of unused fuel. There are many sources of ignition and possible entrapment, and therefore all trailing pieces of clothing and long hair must be tied back to help ensure that accidents do not occur. There is dangerous equipment within the kitchen that persons not employed by Hand Picked Hotels must NOT use. These include: Gravity feed slicer Electric carving knives De-carbonisers Turbo chef ovens The kitchen floor is prone to be greasy, damp and slippery. All workers must wear safe shoes that have rubber soles which are flat and low and with totally enclosed toes and heels. Members of the party must be stopped from entering the kitchen unless they are wearing suitable clothing and footwear. This will reduce the risk of accidents through slips, entrapments or fire. All knives must be handled with care. They should not be carried unnecessarily. If they are carried around the kitchen this must be done with safety in mind with the point downwards. Chopping boards must be used at all times, they should be washed and dried immediately and not left in the washing up water. Throughout the kitchen there is fire fighting equipment, including fire extinguishers and fire blankets. In the event of a fire such equipment should only be used if the fire can be fought safely. If the fire alarm sounds, turn off all gas appliances and evacuate the premises immediately, following the directions of the Hand Picked Hotels Team Member present. Cleaning chemicals are provided to ensure that all equipment and surfaces can be maintained in a safe and hygienic condition. Ensure that all chemicals are used as directed and as per the instructions of the Hand Picked Hotels kitchen representative. There is a safety manual available within the kitchen that holds relevant chemical safety information. Do not carry anything that is too heavy, too large, an awkward shape or if the corridor used is narrow. Use others where possible. Do not carry hot liquids and oils. Hand Picked Hotels Food Safety Policy Page 10 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

231 To ensure a safe working environment, all items must be stacked in a safe manner. The heavier items should be on the floor with the lighter items placed on top so that the stack has no risk of toppling or falling. All items should be stored as advised by the Duty Manager from Hand Picked Hotels. If an accident occurs the first aid kit is in the Chef s office. There will be a qualified first aider on duty and the Duty Manager must be informed immediately. Only electrical equipment provided by the hotel must be used within the kitchen. Personal items should not enter the premises. The kitchen is an environment where people are at risk of slips, trips and falls. To reduce the risk, all people within the kitchen should be wearing suitable footwear, should walk and move with care, do not run. Any spillages should be cleared up immediately. Items should not be left on the floor, especially in walkways. Agreement with the Head Chef is required before food can be stored in refrigerators and freezers. If food items are to be stored in these facilities the units to be used must be identified beforehand. All food stored must be suitably covered and labelled. Food safety must not be compromised; cooked food should be separated and stored above raw food. Consideration must be given to other food items in the refrigerator and freezer to ensure that these items are not compromised with regard to food safety. If there are any queries regarding the health and safety of any members of the party contact the Duty Manager as soon as possible. Hand Picked Hotels Food Safety Policy Page 11 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

232 Equipment that is available for the use of the third party: Equipment Location Signed: Signed: Hand Picked Hotels Representative Third Party Representative Date: Hand Picked Hotels Food Safety Policy Page 12 of 12 Section 27.0 Third Party Caterers Version 1.0 May 2016

233 APPENDICES Hand Picked Hotels Food Safety Policy Appendices

234 Appendix A Hand Picked Hotels Ltd FOOD HANDLERS DECLARATION ON COMMENCING EMPLOYMENT Definition: A food handler is a person whose work at any time involves him or her in the handling and/or service of food and drink and the use of equipment and utensils connected with the service and preparation of food and drink. NAME OF EMPLOYEE: DEPARTMENT NAME: POSITION: I agree to report to my Line Manager on the following occasions: 1. If I develop an illness involving: Vomiting Diarrhoea Skin rash Septic skin lesion (boils, infected cuts etc) however small Discharge from ear, eye, nose or any site 2. Before commencing work following an illness involving any of the above conditions I must complete a Health Questionnaire and understand I may be required to obtain a doctor s certificate or submit samples for analysis. 3. On return from a trip abroad, during which an attack of vomiting and/or diarrhoea lasted more than two days. 4. I *have/have not had typhoid, paratyphoid or enteric fever (for record purposes only) (* Delete as appropriate) 5. In the last 21 days have you been in contact with anyone, at home or abroad who may have been suffering from typhoid or paratyphoid? YES/NO 6. If another member of my household is suffering from diarrhoea or vomiting. I have read (or had explained to me) and understand the above rules on personal hygiene and have received a copy of this statement. I understand that knowingly giving false information may result in disciplinary action. Signature of Employee: Date: Signature of Manager: Date: Hand Picked Hotels Food Safety Policy April 2011 Version 2.0

235 Appendix B Hand Picked Hotels Ltd EMPLOYEE HEALTH QUESTIONNAIRE FOLLOWING ABSENCE FROM WORK This form must be completed by every employee on return to work after absence due to injury, sickness or holiday. All employees must complete section A. Section B must be completed after any absence associated with any illness or condition likely to contaminate food. The form must be checked and countersigned by the Manager and returned on the employee personnel file in the establishment. If the answers in section B and C indicate that the employee may not be fit for work then the Manager should refer the matter to the General Manager and/or Head Office for a decision to be made. SECTION A First day of absence (D/M/Y) Return to work (D/M/Y) Number of days absent Reason for absence Did you visit your doctor? YES/NO SECTION B Have you had diarrhoea, vomiting or nausea within the last 48 hours? If you submitted a faecal sample, does your Manager know the result? If your absence was due to a skin condition, has this fully healed? If your absence was due to discharge from the eyes, ears or nose, other than a cold, has this been treated and stopped? YES/NO YES/NO YES/NO YES/NO SECTION C For Holidays Countries Visited Length of Stay Name: Address: 1. Have you suffered from vomiting, diarrhoea or any bowel disorder within YES/NO the last 48 hours? 2. Have you been in contact with anyone with typhoid, paratyphoid, typhus, YES/NO cholera, Ecoli 0157, hepatitis A or gastro-enteritis? 3. Are you suffering from any infectious conditions of the skin, throat, nose, YES/NO eyes or ears? 4. Have you had any flu-like symptoms? YES/NO I have answered each question to the best of my knowledge and belief and I understand that knowingly giving false information may result in disciplinary action. Signature of Employee: Signature of Manager: Date: Date: Hand Picked Hotels Food Safety Policy April 2011 Version 2.0

236 Appendix C Hand Picked Hotels Ltd ENVIRONMENTAL HEALTH OFFICER/TRADING STANDARDS OFFICER OR FIRE AUTHORITY VISIT FORM Areas checked/inspected by Officer: Date of visit: Time of visit: Type of visit: * Delete as applicable Name of visiting Authority EHO* TSO* Fire Authority* Address: Inspecting Officer s name Reason for visit (tick as appropriate): Food Hygiene Inspection Health & Safety Inspection Accident Investigation Food Complaint/Alleged Food Poisoning Investigation Sampling Tick if samples were submitted. Trading Standards Fire Safety Please provide details: Outcome of inspection: NOTIFY ASSISTANT GENERAL MANAGER IMMEDIATELY. Hand Picked Hotels Food Safety Policy April 2011 Version 2.0

237 Appendix D Hand Picked Hotels Ltd GLASS BREAKAGE CLEARANCE CERTIFICATE Date Time of Breakage Head Chef Person Reporting Breakage Area Affected Products Being Prepared Disposed Items Check List Area coned off Y/N Shoes checked Y/N Cleaners shoes checked Y/N Number of cleaners used Broken glass removed to refuse Y/N Food contact surfaces checked Y/N Further Preventative Action Taken: Head Chef Comments: Hand Picked Hotels Food Safety Policy April 2011 Version 2.0

238 Hand Picked Hotels Ltd ALLEGED FOOD POISONING/FOOD COMPLAINT/QUALITY COMPLAINT SUBMISSION PREMISES DETAILS Premises Ref Premises Name Premises Address Premises Premises Tel Appendix E COMPLAINT DETAILS Type of complaint Alleged Food Poisoning (e.g. complaint of illness after eating) Food Complaint (e.g. foreign object found in food) Quality Complaint (e.g. undercooked food) ALLEGED FOOD POISONING If Type of Complaint selected is Alleged Food Poisoning please answer the following questions Customer(s) Name Address Tel No Date of incident / / Time of dining (approx) : (24 hour) What did the customer eat? What symptoms did the customer suffer from? How many people were in the party? How many other people in this party suffered with similar symptoms? How many portions/meals were sold on this date? FOOD COMPLAINT If Type of Complaint selected is Food Complaint please answer the following questions Customer(s) name Address Tel No Hand Picked Hotels Food Safety Policy April 2015 Version 4.0

239 Date of incident / / Time of incident (approx) : (24 hour) Please give a full description of the complaint including the details of the food/menu item concerned Where do you believe the foreign object originated from? What action has been taken to prevent recurrence? Has it been sent to Acoura? Supplier/manufacturer name and address Premises Supplier Unknown Yes / No (please keep in case required by Acoura) Batch codes Use by date / / Best before / / How many portions/meals were sold on this date? QUALITY COMPLAINT If Type of Complaint selected is Quality Complaint please answer the following questions Customer(s) name Address Tel No Date of incident / / Time of incident (approx) : (24 hour) Please give a full description of the complaint including the details of the food/menu item concerned How many portions/meals were sold on this date? Supplier/manufacturer name and address Hand Picked Hotels Food Safety Policy April 2015 Version 4.0

240 Batch codes Use by date / / Best before / / DETAILS OF PERSON COMPLETING THE FORM Full Name Job Title Tel Any other comments Hand Picked Hotels Food Safety Policy April 2015 Version 4.0

241 Appendix F Hand Picked Hotels Ltd FOOD RELATED ILLNESS FACT SHEET Customer Information This fact sheet has been developed to provide you with advice if you think you are suffering with a food related illness. We strongly recommend that you visit your GP as soon as possible, and submit a stool sample. The purpose of this is to have the sample analysed to determine whether or not you are suffering with a food related illness. Without this, it is virtually impossible to prove that any symptoms suffered are as a direct result of eating contaminated food. Although vomiting and diarrhoea are common symptoms of food poisoning, they are also common symptoms of viral infections such as gastroenteritis; therefore, submitting a stool sample is the only way your GP can conclude whether your illness is food related or not. Bacteria take quite a long time to make you ill because they have to increase in numbers inside your body before causing illness. This can take up to three days, meaning that the food that may cause you to become ill may not necessarily be the most recent food you ate. It is common to associate illness with the last food you ate, but in many situations, this is not the case. We will contact you to begin a detailed investigation on our behalf. Please be advised that investigations such as these can often take several weeks to conclude, especially where contact has to be made with suppliers and manufacturers. However, you can be sure that we will endeavour to conclude your case as soon as we reasonably can whilst making every effort possible to assist you at this time. Thank you for bringing this matter to our attention. Hand Picked Hotels Food Safety Policy April 2011 Version 2.0

242 Appendix G Hand Picked Hotels Ltd KITCHEN RECORD SHEETS Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

243 Week Commencing DELIVERY CHECKS Date of Delivery Supplier Name Product Type Product Temp ( o C) Visual Check Yes/No Accept/Reject Yes/No Comments Signature Delivery Checks Critical Controls Temperatures All high risk deliveries checked Frozen foods -18 o C or less Chilled foods 8 o C or less Record the temperature above 8 o C and return, do not accept Quality Visual checks on all incoming products = check use by dates/check for signs of infestation/tick the quality box or return if not within use by dates or of acceptable standard Comments section Include details of deliveries returned because of quality or temperature issues Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

244 Hotel Name... UNIT 1 UNIT 2 UNIT 3 UNIT 4 UNIT 5 UNIT 6 UNIT 7 UNIT 8 UNIT 9 UNIT 10 UNIT 11 UNIT 12 UNIT 13 UNIT 14 UNIT 15 AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM Week Commencing... FRIDGE STORAGE TEMPERATURES (Fridges 8 o C or below) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

245 Hotel Name... UNIT 16 UNIT 17 UNIT 18 UNIT 19 UNIT 20 UNIT 21 UNIT 22 UNIT 23 UNIT 24 UNIT 25 UNIT 26 UNIT 27 AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM FRIDGE STORAGE TEMPERATURES (Fridges 8 o C or below) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG Highlight equipment not at the required temperature and record action taken Week Commencing... Fridges below 8 o C. The optimum is 5 o C Check twice a day using a thermometer e.g. 10am and 4pm Fridge Temperature Checks Critical Controls Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

246 Hotel Name... UNIT A UNIT B UNIT C UNIT D UNIT E UNIT F UNIT G UNIT H UNIT I UNIT J UNIT K UNIT L UNIT N AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM AM PM FREEZER STORAGE TEMPERATURES (Freezers -18 o C or below) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG Highlight equipment not at the required temperature and record action taken Week Commencing... Freezer Temperature Checks Critical Controls Freezers below -18 o C Check twice a day using a thermometer e.g 10am and 10pm Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

247 Hotel Name... UNIT 1 UNIT 2 UNIT 3 UNIT 4 UNIT 5 AM PM AM PM AM PM AM PM AM PM CHILLED DISPLAY STORAGE TEMPERATURES (Fridges 8 o C or below) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG TEMP SIG Highlight equipment not at the required temperature and record action taken Week Commencing... Fridges below 8 o C. The optimum is 5 o C Check twice a day using a thermometer Chilled Display Temperature Checks Critical Controls Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

248 Hotel Name... TIME PRODUCT/DISH TEMP O C CHECKED BY TIME PRODUCT/DISH TEMP O C CHECKED BY Week Commencing... COOKED FOOD TEMPERATURES - BREAKFAST (Two items to be checked between 6am-10am daily) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Highlight any concerns and record action taken Cooked Food Temperature Critical Controls Cooked Food Temperatures : All cooked food 75 o C or above WEEKLY PROBE CALIBRATION CHECK PROBE NUMBER ICE WATER TEST BOILING WATER TEST 1 2 Using the boiling water method place the probe in a pan of boiling water if the reading is within 1 C of 100 C (i.e. +99 o C 101 o C), then the thermometer is sufficiently accurate. Ice water test - put three inches of crushed ice into a plastic jug/bowl and just cover with water. Leave the probe in the ice/water mixture for three minutes - if the reading is within 1 C of 0 C (i.e. -1 o C - +1 o C), the thermometer is also sufficiently accurate at the cold end of the scale. DISHWASHER TEMPERATURE CHECKS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY DISHWASHER 1 DISHWASHER 2 DISHWASHER 3 AM PM AM PM AM PM O C SIG O C SIG O C SIG O C SIG O C SIG O C SIG O C SIG Highlight equipment not at the required temperature and record action taken Dishwasher Temperature Checks Critical Controls Dishwasher temperatures should be as follows:- Wash between 55 o C and 65 o C Rinse at or above 82 o C Only the rinse temperature needs to be recorded Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

249 Hotel Name... Week Commencing... BREAKFAST HOT HOLDING TEMPERATURES (63 o C or above) PLEASE ENSURE THIS IS COMPLETED AT EVERY SHIFT. CHECK THE TEMPERATURE OF THE FOOD DISPLAYED AT 8AM AND 9AM. A TEMPERATURE OF 63 C OR ABOVE IS REQUIRED TO COMPLY WITH THE FOOD HYGIENE REGULATIONS. NB: 2 TEMPERATURE CHECKS DURING SERVICE Date Time Temperature Item of Food Signature Action Taken for Temperatures Below 63 o C Monday 8:00am 9:00am Tuesday Wednesday Thursday 8:00am 9:00am 8:00am 9:00am 8:00am 9:00am Friday 8:00am 9:00am Saturday 8:00am 9:00am Sunday 8:00am 9:00am If plated service then this sheet is not required. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

250 Hotel Name... TIME PRODUCT/DISH TEMP O C CHECKED BY TIME PRODUCT/DISH TEMP O C CHECKED BY TIME PRODUCT/DISH TEMP O C CHECKED BY Highlight any concerns and record action taken Week Commencing... COOKED/REHEATED FOOD TEMPERATURES LUNCH/DINNER/ROOM SERVICE (Three high-risk food items to be checked daily, during each service) MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Cooked Food Temperatures All cooked/reheated food 75 o C or above Reheated Food Temperatures England/Wales/Ireland - All cooked/reheated food 75 o C or above Scotland - All reheated food 82 o C or above Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

251 Hotel Name... Product Time in Unit Temp o C after 1 hr 2hr discard yes/no Checked By Product Time in Unit Temp o C after 1 hr 2hr discard yes/no Checked By Product Time in Unit Temp o C after 1 hr 2hr discard yes/no Checked By CARVERY HOT DISPLAY TEMPERATURES (63 o C or above Three items to be checked daily) Monday Tuesday Wednesday Thursday Friday Saturday Sunday Highlight any concerns and record action taken Week Commencing... Carvery Temperature Critical Controls Hot Holding Temperatures 63 o C or above Take core temperature of high risk dishes at least every hour, if the temperature falls below 63 o C for more than 2 hours then the food must be discarded. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

252 FUNCTION/BUFFET FORM Hotel Name ATTENDEE DETAILS Group/Booking Name Date Time Numbers FOOD DETAILS HOT FOODS Provide details of the types of hot food which are to be served at the function together with the final cook or reheat temperatures for each product. Hot foods should then be displayed at a temperature of at least 63 C. If the food is not on a heated display then it must not be displayed for a period of more than 2 hours. COLD FOODS Provide details of each of the cold food dishes served at the function and whether the food was cooked on the premises or purchased pre-cooked. You should always keep handling to a minimum. Cold foods should be refrigerated. If they are displayed at ambient, the time displayed must be limited to no more than 4 hours. Time food was put on display : Time food was put on display : DESCRIBE HOT FOOD ITEMS BELOW TEMP DESCRIBE COLD FOOD ITEMS BELOW TEMP 1. C 1. C 2. C 2. C 3. C 3. C 4. C 4. C 5. C 5. C 6. C 6. C 7. C 7. C 8. C 8. C 9. C 9. C 10. C 10. C Time food was removed : Time food was removed : Head Chef/Duty Chef Comments/Actions Sign Off Head Chef/Duty Chef (Print Name): Head Chef/Duty Chef (signature): Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

253 IMPLEMENTATION GUIDE TO MANAGING E.COLI 0157 Name Manager Head Chef Area of Control Infection Food handlers infected by E.coli O157 will be a source of the bacteria and can contaminate the food or surfaces the food may come into contact with. No one suffering from or carrying an infection that could be transmitted through food should be allowed to handle food or enter the food-handling area if there is a risk of contaminating food. Employees handling food or working in a food handling area must report an infection or symptoms to management immediately. Action Confirm actions are implemented at premises Ensure all food handlers have completed a Food Handlers Declaration form Head Chef Signed: Head Chef Print Name: Date: Area of Control Action Confirm actions are implemented at premises Storage Incorrect storage or handling of potentially contaminated raw foods may result in transfer of E.coli O157 by direct contact with the raw food and ready-to-eat food items. Direct contact between foods can occur in a fridge, freezer or on a surface. There is a risk of E.coli O157 contamination if raw and ready to eat foods are not adequately separated, wrapped or stored in the correct place. Fridges and freezers should be specifically designated for the storage of raw or ready to eat foods. Where this is not possible because of space, specific areas of the storage unit must be designated for the storage of raw foods. Raw foods must always be stored beneath ready to eat foods. Head Chef Signed: Head Chef Print Name: Date: Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

254 Area of Control Physical Separation The designation of physically separate surfaces and equipment for raw and ready-to-eat foods is the only reliable means of adequately controlling E. coli O157 cross-contamination. In particular, the dual use of complex equipment, such as vacuum packing machines, for both raw and ready-toeat foods cannot be implemented safely, even when cleaning and disinfection is applied in accordance with best practice. It is recognised that there will be particular areas where it is not possible to achieve physical separation, but where it is possible to reduce the risk of cross-contamination through the implementation of alternative procedural controls such as cleaning and disinfection, cleaning and disinfection procedures should be carried out without fail and in all cases to appropriately high standards. Ensure staff wear clean protective clothing and if this becomes soiled it is changed before handling ready to eat foods. In a catering environment where staff may be preparing raw and ready to eat foods consecutively, such as during the cooking process, protective clothing may not need to be changed, but care should be taken to ensure clothing does not pose a risk of cross-contamination for ready to eat foods. For example if you undertake and raw food preparation that results in food being splashed then the protective clothing should be changed before handling ready to eat foods. Action Where possible, designate separate working areas for the handling and preparation of ready to eat food, away from where raw foods are prepared. The movement of employees from handling raw food to handling ready to eat foods should be minimised as far as possible, but where it is unavoidable, hand washing controls must be in place to ensure that a proper technique is followed on all occasions. If disposable gloves are used:- Change gloves between tasks, as well as at every break, and when they become damaged. Remember to wash hands thoroughly before putting on gloves and after taking them off. The use of separate packs of disposable gloves for different activities Contaminated gloves must never enter the area used for handling or storing ready to eat foods. Ensure adequate cleaning chemicals are provided for the cleaning and disinfection of areas in between the preparation of raw and ready to eat foods. Confirm actions are implemented at premises Detergents are products used for general cleaning. These do not have disinfectant properties and, if used on their own, are not capable of destroying harmful bacteria such as E. coli O157. Disinfectants are products that are capable of destroying harmful bacteria when applied to visibly clean surfaces at a specified dilution and contact time. Sanitisers are products that combine a disinfectant and a detergent in a single product. This means that the same product can be used to provide a visibly clean surface and it must be used a second time in order to disinfect the surface (two-stage clean). Head Chef Signed: Head Chef Print Name: Date: Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

255 Area of Control Equipment There is a major risk of cross-contamination where the same item of equipment, such as vacuum packers, slicing machines and mincers, are used to process raw food and ready-to-eat food. E. coli O157 may contaminate the surfaces of such equipment after use with raw foods. This contamination may not be adequately removed during the cleaning and disinfection process and this can result in any ready to eat foods, subsequently processed with the equipment, becoming contaminated. Action Vacuum packing machines, slicing machines, mincers and other complex equipment MUST NOT be used for both raw and ready to eat foods. Where you need equipment for both raw and ready to eat foods, separate pieces of equipment must be used. Equipment should be colour coded or marked, in order that it is clear as to whether it should be used for raw or ready to eat foods. Equipment designated for the use of ready-to-eat foods only should be located in an area where there is no risk from cross-contamination via splashes, hands, clothing, packaging or other equipment and should never be used for packing raw foods. Separate chopping boards and utensils must be used for raw and ready-to-eat foods unless cleaned and disinfected, ideally in a commercial dishwasher between uses. Confirm actions are implemented at premises Area of Control Head Chef Signed: Head Chef Print Name: Date: Cleaning Effective cleaning is essential to get rid of harmful bacteria and stop them spreading to food. Work surfaces and equipment should be washed regularly and disinfected between tasks. Single-use, disposable cloths should be used wherever possible. Action Use disposable, single-use cloths wherever possible to prevent the risk of cross contamination between raw and ready to eat storage/preparation areas. If this is not possible consider the use of colour coded equipment such as sponges/cloths. Cleaning equipment are potential vehicles for the spread of E. coli O157. The frequency at which cleaning solutions are changed forms a critical part of cross-contamination control. It is also important to ensure that equipment such as mops, brushes, sponges and buckets do not present a cross-contamination risk. Ensure cleaning equipment is thoroughly cleaned and changed on a regular basis and where possible, separate equipment is designated for raw and ready to eat equipment. Dishwashers should be cleaned regularly, including the removal of food debris, plastic wrapping and lime-scale from the water jets, filters and drains. Cloths that have been used to clean raw food areas must not be used to clean RTE areas unless suitably washed between uses in such a way that ensures that E. coli O157 has been destroyed Ensure adequate cleaning chemicals are provided for the cleaning and disinfection of areas in between the preparation of raw and ready to eat foods. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

256 As a general guide: Detergents are products used for general cleaning. These do not have disinfectant properties and, if used on their own, are not capable of destroying harmful bacteria such as E. coli O157. Disinfectants are products that are capable of destroying harmful bacteria when applied to visibly clean surfaces at a specified dilution and contact time. Sanitisers are products that combine a disinfectant and a detergent in a single product. This means that the same product can be used to provide a visibly clean surface and it must be used a second time in order to disinfect the surface. Confirm actions are implemented at premises Head Chef Signed: Head Chef Print Name: Date: Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

257 Confirmation of Kitchen Employees Awareness of Control Measures to Manage the Risk of E.coli 0157 Employee Name Signed Date Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

258 Hotel Name... Week Commencing... BLAST CHILLING/COOLING TEMPERATURES (All food items must be cooled below 8ºC within 90 minutes of cooking, then placed into the fridge/freezer immediately) Date Food Item Cooling start Time Start Temp Cooling end Time End Temp Comments Initials Premises Food Safety Comments Any temperature control concerns, please note actions taken Signature Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

259 Hotel Name... Product Date product Cooked on WATER BATH CCP FOODS COOKED UNDER VACUUM Prepared by Cooking temperature Cooking time in minutes Cooling time in minutes Week Commencing... Chilled temperature Labelled Use by date Reheat temp Initials Premises Food Safety Comments Any temperature control concerns, please note actions taken: Date: Temperature of water bath: Comment / Initials: Water bath temperature to be checked and recorded on a weekly basis. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

260 Hotel Name... Kitchen diary complete Kitchen structure clean Kitchen equipment clean Dry food storage area clean and tidy Fridges/freezers clean Food stored correctly in fridge (raw food below cooked) All food day dotted and within use by date Dry store food stored correctly and within best before dates Bins empty and clean Dishwasher empty and clean Hot and cold water to all sinks and wash hand basins Wash hand basin fully stocked with soap and towel Probe clean and in working order Probe wipes available Laundry removed DAILY CLOSEDOWN CHECKS (To be completed by the Head Chef/Kitchen Manager at the end of each day) Monday Tuesday Wednesday Thursday Friday Saturday Sunday /x Sig /x Sig /x Sig /x Sig /x Sig /x Sig /x Sig Head Chef/ Sous Chef Comments Week Commencing... Head Chef/Sous Chef Signature Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

261 Hotel Name... All work surfaces Sinks Dishwasher Microwaves Char grill Overhead grill Bain Marie Walls wiped Internal bins Floors swept and mopped Hot lamps All fridges wiped down Canopy wiped down Deep fat fryer oil filtered and fryers cleaned (at least twice a week) Underneath work benches Oven tops wiped Solid tops wiped Brat pans and boilers Drains swilled Walk-in fridge/freezer floors Staff canteen Week Commencing... DAILY CLEANING SCHEDULE Monday Tuesday Wednesday Thursday Friday Saturday Sunday /x Sig /x Sig /x Sig /x Sig /x Sig /x Sig /x Sig Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

262 Hotel Name... Week Commencing... WEEKLY CLEANING SCHEDULE Task Day completed Signed Empty electric fly killer tray Clean canopy and filters Replace mop heads Internal bins washed Fridges emptied and cleaned Freezers defrosted and cleaned Ice machine cleaned Ceilings cleaned Behind and under all equipment thoroughly cleaned External bins and bin area cleaned and tidied Delivery area cleaned and tidied Blast chiller Ovens Dry store Storage shelves Glass fronts and low level windows Critical Controls The top section should be used everyday - it is a record of all the daily cleaning that you have completed. The bottom section should be used to record the completion of deep cleaning tasks which need to be completed either weekly or monthly. Employees should initial the box next to the task they have completed. Spaces have been left for you to write in any extra tasks that need completing in your kitchen. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

263 Hotel Name... WEEKLY FOOD SAFETY MANAGEMENT AUDIT Check Yes No Action to be taken Kitchen surfaces clean and in good repair Store rooms clean and in good repair Staff room clean and in good repair All documentation completed (delivery checklist, probe calibration, equipment temperatures and hot food temperatures), dated and signed Any comments recorded if so corrective action appropriate/taken Cleaning rota documented and followed Employee training up to date Probe functional, clean and calibrated Sanitising wipes present Kitchen equipment in good repair and clean Repairs attended to/reported (if appropriate) Kitchen canopy clean and filters clean All food covered, date coded and in date Wash hand basin provided with soap and hand towels Cellars/bottle rooms in good repair and clean External bin area clean and tidy Insectocutor clean and in working order No evidence of pest activity Feedback on Overall Standards Week Commencing... Date of Audit... Position. Completed By Signed... Critical Controls Each week the Head Chef or designated person must complete and action this Management Audit. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

264 Hotel Name... Week Commencing... MONTHLY FOOD SAFETY MANAGEMENT AUDIT Check Yes No Action to be taken All documentation completed over the month (delivery, probe calibration, equipment temperatures, food temperatures etc). All records dated and signed. Check safe temperatures have been recorded or where this is not the case comments show corrective actions taken as necessary, dated and signed Cleaning schedules followed and completed and kitchen structure and equipment are visually clean. Employee training up to date New employee induction and training completed and recorded At least two functioning probes available, clean and calibrated Sanitiser and probe wipes available in the kitchen Hand wash sinks fully stocked soap, paper towels All food covered, date coded and in date External bin area clean and tidy No evidence of pest activity Are allergens being managed Do all menus contain the disclaimer; are disclaimers (on menus) displayed on buffet tables; is allergen information for all food and drinks including buffets and functions available, accurate and up to date; are decanted dry goods covered, clearly labelled with the allergens they contain, and stored below non allergenic ingredients? Feedback on Overall Standards Date of Audit:... Position:. Completed By: Signed:... Monthly audit to be completed by GM / DGM and Head Chef Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

265 Hotel Name.. Third Party Caterer/Event THIRD PARTY CATERERS DOCUMENTATION CHECK Check Yes No Comments Insurance certificates - must be valid (no less than three months before their expiry date) and include the correct amount of cover at least 5 million each for both Public Liability and Employers Liability Insurance. Local Authority Inspection Reports The last food hygiene inspection should have been in the last 18 months, ensure there are there no relevant issues of concern noted by the local authority, the current food hygiene rating should be 3 or greater. Advice can be sought from the Group Executive Chef or Acoura. Food hygiene certificates should be no more than three years old, apply to all food handlers involved in catering and demonstrate a minimum of Level 2 food hygiene training has been completed by all food handlers and preferably Level 3 for any person in a supervisory role. Risk assessments - where relevant, should be signed, dated and reviewed in last 12 months. They should cover all significant hazards and equipment to be used. The Health and Safety Policy Statement - must be signed and dated. The Food Safety Policy and HACCP - must be current and the HACCP should cover the dishes on the menu to be served at the event and all process steps involved and identify suitable controls and monitoring procedures. Allergens - A written guarantee from the third party caterer which states that they comply to the Food Information Regulations (FIR) and how this will be achieved. Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

266 PAT testing of portable equipment being brought to hotel - must have been carried out within the last 12 months and demonstrate all equipment is safe to use. Feedback on any Action Taken Date of Check:... Position:. Completed By: Signed:... Hand Picked Hotels Food Safety Policy May 2016 Version 8.0

267 Appendix H Hand Picked Hotels Ltd DATE LABELLING EXAMPLES In house production of fresh foods Production date + 2 days = 3 days in total Use this label for food items produced on Monday Monday closedown - remove any items with this label Use this label for food items produced on Tuesday Tuesday closedown - remove any items with this label Use this label for food items produced on Wednesday Wednesday closedown - remove any items with this label Use this label for food items produced on Thursday Thursday closedown - remove any items with this label Use this label for food items produced on Friday Friday closedown - remove any items with this label Use this label for food items produced on Saturday Saturday closedown - remove any items with this label Use this label for food items produced on Sunday Sunday closedown - remove any items with this label Hand Picked Hotels Food Safety Policy May 2016 Version 1.0