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HIGH RISK/foods/hazards/control

HIGH RISK/foods/hazards/control.

FOODS MANUFACTURED / PRODUCED ON SITE:

- sandwiches, pizza, cakes & salads, roast chicken and other hot foods

COOKED PRODUCTS:

- containing meat, fish, eggs, cheese, cereals, pulses, vegetables, cooked poultry, cold cooked meats. Cooked bean salads. Meat and fish pate. Scotch eggs, pork pies with gelatine added after cooking. Quiches, open or lattice topped savoury pies. Sandwich fillings

COOKED PRODUCTS INTENDED FOR FURTHER TREATMENT BEFORE EATING:

- meat, fish or chicken pies, pizzas & ready made meals, partly cooked sausage rolls. Fresh pasta with meat or fish filling e.g. ravioli

SMOKED OR CURED MEATS:

- sliced / cut after smoking or curing, e.g. cured coated hams or salamis & other fermented (continental style) sausages

SMOKED OR CURED FISH:

- whole & sliced after smoking or curing e.g. salmon, mackerel, trout, haddock & kippers

DAIRY BASED DESSERTS:

- fromage frais, mousses, creme caramels, whipped cream desserts, cream cakes
- ripened soft or moulded cheeses e.g. Brie, Danish Blue, Roquefort, Camembert

PREPARED VEGETABLE SALADS:

- including those containing fruit, coleslaw, rice salads

HAZARDS:

- Harmful bacteria & viruses can sometimes get into foods either in the ingredients, making up the foods, during handling, preparation & packaging, or after preparation during transport & storage. The bacteria may grow rapidly on the food if it is not refrigerated & then cause illness when it is consumed. Alternatively the bacteria may lie dormant causing a hazard only if product temperature is allowed to rise at a later time

PHYSICAL CONTAMINATION:

- If prepared food or ingredients are left uncovered or unprotected during handling it is possible for foreign objects to cause contamination. Items such as pieces of packaging, hairclips or jewellery may fall into containers of food. Their presence may constitute an offence and lead to serious injury or complaints. Damage to vacuum packs, bags and protective packaging can result in opportunities for bacterial contamination and reduction in product safety or shelf life

CONTROL MEASURES:

- Temperature Control
- Supervision and Instruction and/or Training
- Personal Hygiene
- Stock Rotation
- Structural
- Equipment & Facilities
- Product Handling
- Cleaning
- Display of Open Food
- Pest Control
- Monitoring/Records
- Waste Disposal Emergency Procedures
- Display of Open Food Product Handling Personal Hygiene Cleaning
- Pest Control Waste Disposal
- Supervision and Instruction and/or Training
- Product Handling Pest Control
- Supervision and Instruction and/or Training
- Equipment & Facilities Stock Rotation
- Display of Open Foods Waste Disposal