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Eng Course- FOOD SAFETY MANUAL- Download Free PDF



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INDEX


Physical Standards 3 - 8
Section 1 - Design and Construction 3
Section 2 - Services 3 - 4
Section 3 - Interior Surfaces 4 - 5
Section 4 - Equipment 5 - 6
Section 5 - Facilities 6
Section 6 - Lighting 6
Section 7 - Ventilation 6
Section 8 - Refuse Storage and Disposal 7
Section 9 - Staff Facilities 7
Section 10 - Customer Areas 8
Section 11 - Equipment Maintenance 8
Operational Standards                                       9 - 23
Section 1 - Purchase 9
Section 2 - Delivery 9 - 10
Section 3 - Storage 10 - 11
Section 4 - Preparation 11
Section 5 - Personal Hygiene 12 – 14
Section 6 - Temperature Control 14 - 17
Section 7 - Cleaning and Disinfection 17 - 19
Section 8 - Stock Rotation 20 - 21
Section 9 - Pest Control 21
Section 10 - Refuse Storage and Disposal 21 - 22
Section 11 - Structure and Equipment  22
Section 12 - Health and Safety 22 - 23
Monitoring Standards 24
Bibliography 25
Appendices 26 - 61
Appendix 1 - Food Safety Policy  26 - 27
Appendix 2 - HACCP 28 - 39
Appendix 3 - Food Supplier Assessments 40
Appendix 4 - Procurement Buyers‟ Guide 41
for approved Food Suppliers
Appendix 5 - Food Hygiene Training 42 - 43
Appendix 6 - Food-borne Illness 44
Appendix 7 - Food Complaints 45
Appendix 8 - Enforcement Officers 46 - 48
Appendix 9 - Bars, Cellars and Toastie Areas 49 - 512
Appendix 10 - Mobile Food Vendors 52
Appendix 11 - Transporting Food 53
Appendix 12 - Takeaway Food 54
Appendix 13 - Buffet Food 55 - 56
Appendix 14 - Barbecues  57
Appendix 15 - Genetically Modified Food 58
Appendix 16 - Food Allergies 59
Appendix 17 - Food Safety Monitoring Forms 60
17.1 - Food Delivery Record
17.2 - Food Supplier Questionnaire
17.3 - Refrigeration Equipment Temperature Record
17.4 - Food Cooking Temperature Record
17.5 - Food Cooling Temperature Record
17.6 - Food Display Temperature Record
17.7 - Internal Food Safety Inspection Record
17.8 - Suspected Food-borne Illness Record
17.9 - Food Handler Health Questionnaire
17.10 - Food Complaint Investigation Record
17.11 - Thermometer Checking Record
17.12 - Staff Training Record
17.13  - Food Vendor Approval Form
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