["Safety Signage51oProhibition (red & white) oThey mean \u201cdon\u2019t do something\u201doSafe condition (green & white)oThey tell you the safe way to do something or give you first aid informationoWarning (yellow and black)oThey warn that there is a dangeroMandatory (blue & white)oThey tell you that you must do the safety operation shown","529. Food Pest & Control","Food Pests & Control53oA food pest is an animal or insect which lives on, or eats our food. Pests contaminate food and are destructive or a nuisance. Food pests are a source of food poisoning. The most important reason for effective pest control is to prevent contamination of foodoRODENTS: rats and mice (e.g. house mouse, brown rat, black rat)oINSECTS:flies, wasps, moths, cockroaches, psocids (booklice), silverfish, stored product insects and antsoBIRDS\/ANIMALS:mainly pigeons, sparrows and starlings; occasional problems from stray cats or pet animals","Reasons for Control54oReasons for control:oTo prevent the spread of diseaseoTo prevent the contamination and wastage of foodoTo prevent damage (fires caused by gnawing electric cables or flooding caused by gnawing of pipesoTo prevent loss of custom and profitoTo avoid losing staff who will not wish to work in infested premisesoTo comply with the law and to avoid being fined or closedoMethods of control:oPremises and rubbish areas are kept in a clean and tidy conditionoFood on display or awaiting preparation is always kept coveredoYou clear and clean as you go and remove spillages promptlyoFood is stored off the floor and clear of walls to allow regular inspection. Stock is checked regularly and damaged or contaminated stock removed and destroyedoFood is stored in pest proof containers and lids are always replacedoAll deliveries of raw materials, packaging and laundry are checked to ensure that they are free from pestsoDrains are kept clean and in good condition. Taps are well maintained (i.e. no drips) and gullies have tight-fitting metal coversoVegetation and other hiding places around the food premises are removedKey Fact\u2022If you identify any form of pest you must inform your line manager IMMEDIATELY\u2022Outside waste bins should have lids to reduce the risk of pest problems and be emptied regularly throughout the day\u201cMice gnawed through your electrics? Look what they did to my house!\u201d","5510. HACCP","HACCP from Purchase to Service56oHACCP is a food safety management system which identifies and controls hazards at critical control points so minimising the risk of food poisoning or food complaints and ensuring safer foodoThe most important reason for a hazard analysis system is to help ensure that safe food is always producedoHazard principles:1.Identify the hazards (what could go wrong) and the control measures to prevent things going wrong2.Identify the critical control points (CCPs) \u2013 those steps in the preparation or production of food which must be controlled as they are critical to food safety3.Establish critical limits for control measures at each CCP, for example, cooking food to a core temperature of 75\u00baC4.Monitor (check) the control measures at each CCP to ensure the process is under control i.e. prevent problems occurring5.Establish corrective actions that need to be taken if critical limits are breached i.e. when something goes wrong6.Establish procedures for verification i.e. prove that the HACCP system is working7.Establish documentation and records for the HACCP system8.Review the system if there are any changesRemember the rules!First in first out (FIFO)First copied first out (FEFO)New stock should always be placed at the back, behind existing stock","The Purchase, Receipt and Storage of Food 57oChoosing a SupplieroIt is essential to purchase food from approved suppliers who have demonstrated a commitment to high standards of food hygieneoControls to minimise hazards from supplies \/ suppliersoSelect the least hazardous materials \/ ingredients, e.g. pasteurised egg and ready-prepared vegetables. Specify the standard and the quality of product required including the delivery temperature. Branded products are usually preferableoDelivery and unloading of foodoThe main hazards associated with deliveries are contaminated food and the multiplication of bacteria as a result of prolonged delays after unloading and before refrigeration. Unsatisfactory delivery vehicles or drivers may indicate unsatisfactory deliveries. High risk food should be delivered below 5\u00baC, frozen food at -18\u00baCoAll food should be inspected before placing in storageoDeliveries should be checked for freshness, temperature, colour, odour, contamination, infestations and satisfactory packaging and labellingoReject:oContaminated food from unapproved sources oPerishable food above 8\u00baCoFrozen food which is not solid (thawing)oFood with evidence of pest activityoFood which is not covered or with damaged packagingoFood which is out of dateoThe supervisor and the supplier should usually be notifiedKey FactPasteurised food and dairy products should always be stored in a chiller",""]
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