quality & h.a.c.c.p. manual (butchery department) · (butchery department) louise...

Louise Holmes/Easenmyne Limited July 2013 1

A.E.Surcouf & Sons Ltd

Quality & H.A.C.C.P.

Manual

(Butchery Department)

Louise Holmes/Easenmyne Limited July 2013

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Preface

The purpose of the manual is to document and provide a structure to the operational

procedures that are carried out at A.E.Surcouf & Sons Ltd. The structure provides a

framework to enable the company to evaluate its effectiveness in relation to the

procedures presently in operation, against current legislation, best practice and

company policy.

The evaluation of the operational functions of a food business is essential to food

safety and maintaining quality products and procedures in that it;

Highlights areas that may not comply with legislation, best practice and

company policy. Therefore allowing corrective action and training to be

implemented.

Provides a benchmark against which training needs for those actively involved

within the business can be assessed.

Provides an effective training tool for all employees associated with the food

business.

Provides an excellent example of “all due diligence”.

Demonstrates commitment to quality, food safety and health and safety

Empowers a staff member to get it right first time, every time.

Sets corrective actions should standards fail to meet expectations and the set

criteria.

Will reduce stock wastage, therefore increasing the bottom line profit.

Increases productivity throughout the workforce.

Demonstrates to existing and potential customers, suppliers and local authority

that the company has sound, hygienic and established procedures in which

they take great pride in maintaining on a daily basis.

The manual is very much a living document and is available at all times to employees

wishing to refer to it. Indeed all staff will be trained on the manual. Especially those

personnel who handle food on a daily basis, and those with specific responsibilities

for the food safety and quality of products, services and procedures within the

company.


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Reviews and amendments of the procedures and systems here at A.E.Surcouf & Sons

Ltd. are paramount in ensuring that the manual remains current and applicable to the

business.

This manual has been written and complied in conjunction with the Directors and

Management of A.E.Surcouf & Sons Ltd. Under Copyright Law, no unauthorised

copying of the material contained within this manual is allowed for the use with

another company. The permission from the author is mandatory for any material to be

reproduced, except where amendments, training and copying of the record forms is

required.


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Quality and H.A.C.C.P. Manual

Contents

1. PART ONE – Introduction .................................................................................... 8

1.1. An Introduction to Quality & H.A.C.C.P. ....................................................... 8 2. PART TWO – Organisation ................................................................................. 11

2.1. Organisational Procedures for Implementation of the H.A.C.C.P. and Quality

Systems .................................................................................................................... 11 2.2. DIAGRAM 1 - ORGANISATION CHART – A.E.Surcouf & Sons Ltd ..... 13

2.3. Policy Statements .......................................................................................... 14 2.3.1. Quality Policy Statement ....................................................................... 14

2.3.2. Food Hygiene Policy .............................................................................. 15 2.3.3. Health and Safety Policy ........................................................................ 16

2.4. JOB DESCRIPTION ..................................................................................... 17 3. PART THREE – The H.A.C.C.P. System ........................................................... 30

3.1. Contaminants & Hazards .............................................................................. 30

3.1.1. Microbiological Contamination ............................................................. 30 3.1.2. Physical Contamination ......................................................................... 33 3.1.3. Chemical Contamination ....................................................................... 34

3.2. Controls and Preventative Measures ............................................................. 35

3.2.1. Control Measures for Possible Bacterial Contamination ....................... 35 3.2.2. General Control Measures for Bacterial, Chemical and Physical

Contamination ...................................................................................................... 36

3.3. H.A.C.C.P. Generic Flowchart – Diagram 2 ................................................. 38

3.4. Risk Factors, Food Categories and Flowcharts ............................................. 39 3.5. H.A.C.C.P. Flowcharts .................................................................................. 41

3.5.1. H.A.C.C.P. Flowchart Number 1 - Fresh Red Meat ............................. 41 3.5.2. H.A.C.C.P. Flowchart Number 2 – Fresh Poultry ................................. 45 3.5.3. H.A.C.C.P. Flowchart Number 3 – Mince, Sausages and Burgers ........ 49

3.5.4. H.A.C.C.P. Flowchart Number 4 - Offal ............................................... 53 3.5.5. H.A.C.C.P. Flowchart Number .............................................................. 57

4. PART FOUR - Evaluation & Standards of Performance & Procedures ............. 60

4.1. Supplier Accreditation Procedure and Standards .......................................... 60 4.1.1. Standards for accreditation of a supplier ............................................... 60

4.1.2. Procedure for accreditation of a supplier ............................................... 62 4.2. Importation of Goods Procedure and Standards ........................................... 64

4.2.1. Standards for accreditation of an Importation Agent ............................. 64 4.2.2. Procedure for accreditation of an Import Agent .................................... 66

4.3. Receipt of Goods Operational Procedures & Standards ............................... 68

4.3.1. Standards for Acceptance of Consumable Goods .................................. 68 4.3.2. Standards for Food to be Rejected ......................................................... 70

4.3.3. Food Rejection Procedure ...................................................................... 71 4.3.4. Receipt/Delivery of Temperature Controlled Goods Operational Flow -

Diagram 3 ............................................................................................................. 72

4.4. Storage and Stock Control ............................................................................. 73 4.4.1. Standards for Storage Systems ............................................................... 73

4.5. Stock Rotation ............................................................................................... 74 4.5.1. Stock Rotation Procedure ...................................................................... 76

4.6. Use and Maintenance of Temperature Controlled Equipment ...................... 77


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4.6.1. Standards for the Use and Maintenance of Chillers ............................... 77 4.6.2. Operational Procedures for the Use and Maintenance of Chillers ......... 77 4.6.3. Standards for the Use and Maintenance of Freezers .............................. 78 4.6.4. Operational Procedures for the Use and Maintenance of Freezers ........ 78 4.6.5. Standards for the Use and Maintenance of Temperature Controlled

Vehicles79 4.6.6. Operational Procedures for the Use and Maintenance of Temperature

Controlled Vehicles ............................................................................................. 79 4.6.7. Emergency Procedures Should Temperature Controlled Equipment Fail

79

4.7. Temperature Control and Monitoring Standards and Procedures ................. 80 4.7.1. Standards for Temperature Control and Monitoring ............................. 80

4.7.2. Calibration of Probe Procedures ............................................................ 81 4.7.3. Daily Monitoring of Temperatures ........................................................ 81 4.7.4. Standards for Measuring Storage Temperatures (Chillers and Freezers)

82 4.7.5. Procedure for Monitoring Storage Temperatures (Chillers and Freezers)

82 4.7.6. Air Temperature ..................................................................................... 82 4.7.7. Unit Display ........................................................................................... 82 4.7.8. Between Pack ......................................................................................... 82

4.7.9. Destructive – If advised to do so ............................................................ 82 4.7.10. Exiting the unit ................................................................................... 82

4.7.11. Emergency Procedures on Temperature Control Failure ................... 83

4.8. Picking the Goods for Loading & Delivery .................................................. 84

4.8.1. Standards and Procedures for Picking the Goods from Storage ............ 84 4.9. Vehicle Loading ............................................................................................ 85

4.9.1. Vehicle Loading Procedures and Standards .......................................... 85 4.10. Delivery of Goods to Customers ............................................................... 86

4.10.1. Standards and Procedures for delivery of goods to customers ........... 86

4.11. Cleaning Procedures and Standards .......................................................... 88 4.11.1. Principles of Cleaning ........................................................................ 88 4.11.2. Standards for Cleaning Activities ...................................................... 89

4.11.3. Chemical Safety – COSHH (The Control of Substances Hazardous to

Health) 90

4.11.4. Procedures for Cleaning - The Cleaning Schedule ............................ 90 4.12. Vehicle Cleaning and Maintenance ........................................................... 92

4.12.1. Vehicle Cleaning Standards and Procedures ...................................... 92 4.13. Pest Control ............................................................................................... 93

4.13.1. Pest Prevention Standards and Procedures ......................................... 93

4.13.2. Record Keeping .................................................................................. 94 4.14. Design and Construction of the Premises .................................................. 95

4.14.1. Design and Construction Standards ................................................... 95 4.15. Maintenance of Premises and Equipment ................................................. 97

4.15.1. Maintenance Standards and Procedures ............................................. 97

4.15.2. Record Keeping .................................................................................. 97 4.16. Food Complaints ........................................................................................ 98

4.16.1. Customer Complaints Standards and Procedures ............................... 98 4.17. Allegation of Food Poisoning .................................................................... 99

4.17.1. Allegation of Food Poisoning Standards and Procedures .................. 99


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4.18. Product Recall .......................................................................................... 100 4.18.1. Product Recall Standards and Procedures ........................................ 100

4.19. Disposal of Unsound Food ...................................................................... 101 4.19.1. Procedures for the Disposal of Unsound Food ................................. 101

4.20. Environmental Health Inspections ........................................................... 102

4.20.1. EHO Inspection Criteria ................................................................... 102 4.20.2. Corrective Action Post Inspection .................................................... 103 4.20.3. EHO Inspection Procedures and Standards ...................................... 103

4.21. Internal Audit Procedures ........................................................................ 104 4.21.1. Auditing Procedures and Standards ................................................. 104

4.22. Personnel Procedures and Standards ....................................................... 106 4.22.1. Health Screening .............................................................................. 106

4.22.2. Sickness Reporting ........................................................................... 107 4.22.3. Sickness Reporting Procedures ........................................................ 108 4.22.4. First Aid Provisions .......................................................................... 108 4.22.5. Personal Hygiene Standards and Procedures ................................... 109

4.23. Training ................................................................................................... 110

4.23.1. Employee Training Requirements .................................................... 110 4.23.2. Record Keeping and Training Renewals .......................................... 113

4.24. Emergency Procedures ............................................................................ 114 4.24.1. Temperature Controlled Equipment Failure .................................... 114

4.24.2. Food Complaint ................................................................................ 115 4.24.3. Allegation of Food Poisoning .......................................................... 115

4.24.4. Product Recall .................................................................................. 116

4.24.5. Pest Infestation ................................................................................. 116

4.24.6. Chemical Spill .................................................................................. 117 4.24.7. Product Rejection After Storage ...................................................... 117

4.24.8. Broken Glass Procedure ................................................................... 118 4.24.9. Action in the Event of a Poor EHO Inspection ................................ 118 4.24.10. Raw Sewerage Overflow .................................................................. 119

4.24.11. Action in the Event of a Vehicle Breakdown ................................... 119 4.25. Communication Meetings ........................................................................ 120

4.25.1. Communication Meetings Standards and Procedures ...................... 121

4.26. Record Keeping and Amendments .......................................................... 122 4.26.1. Record Keeping Standards and Procedures ..................................... 122

4.26.2. Amendments Standards and Procedures .......................................... 123 5. PART FIVE – Record Forms Master ................................................................. 125

5.1. Company Organisation Chart ...................................................................... 125 5.2. Quality Policy Statement ............................................................................. 127 5.3. Food Hygiene Policy Statement .................................................................. 129

5.4. Health & Safety Policy Statement ............................................................... 131 5.5. Job Description ............................................................................................ 133

5.6. Blank H.A.C.C.P. Form .............................................................................. 147 5.7. Supplier Accreditation Questionnaire/Internal Audit Document ................ 151 5.8. Receipt of Goods Record ............................................................................ 185

5.9. Temperature Monitoring Record ................................................................. 187 5.10. Calibration of Probe Record .................................................................... 190

5.11. Cleaning Schedules .................................................................................. 192 5.11.1. MEAT DEPARTMENT CLEANING SCHEDULE ....................... 193 5.11.2. Meat Department Equipment Cleaning Schedule Record ................ 195


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5.12. Vehicle Cleaning & Maintenance Schedule ............................................ 217 5.13. Pest Control Record ................................................................................. 224 5.14. Maintenance Record ................................................................................ 226 5.15. Engineers & Contractors Safety Guidance Form and Butchers Entry Heath

Questionnaire ......................................................................................................... 228

5.16. Customer Complaint Record ................................................................... 231 5.17. Allegation of Food Poisoning Record ..................................................... 234 5.18. Product Recall Record ............................................................................. 237 5.19. Stock Wastage Record ............................................................................. 240 5.20. EHO Inspection of Vehicle in Transit Record ......................................... 242

5.21. Visit by an EHO Record .......................................................................... 244 5.22. Internal Audit ........................................................................................... 247

5.23. Quality & H.A.C.C.P. Review Action Plan ............................................. 250 5.24. Confidential Pre-Employment Health Questionnaire .............................. 253 5.25. Confidential Supplementary Pre-Employment Health Questionnaire ..... 257 5.26. Confidential Sickness & Holiday Review Health Questionnaire ............ 260 5.27. Employee Training Records .................................................................... 262

5.28. Employee H.A.C.C.P. & Quality Training Handbook ............................ 266 5.29. Employee Handbook ............................................................................... 301

Brief Company History .............................................................................................. 303 5.29.1. Useful Telephone Numbers .............................................................. 325

Emergency Services: (9 for an outside line then) 999 ............................................... 325 5.30. Broken Glass Record ............................................................................... 326

5.31. Chemical Spill Record ............................................................................. 328

5.32. Raw Sewerage Overflow Record ............................................................ 330

5.33. Quality & Food Safety Manual Amendments Record ............................. 332 6. PART SIX – Glossary of Terms ........................................................................ 334

6.1. GLOSSARY OF TERMS ........................................................................... 335 7. PART SEVEN – Useful Names and Addresses ................................................ 341

7.1. Useful Names and Addresses ...................................................................... 342


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1. PART ONE – Introduction

1.1. An Introduction to Quality & H.A.C.C.P.

H.A.C.C.P. and Quality Assurance are two individual systems that enable a company

to evaluate their procedures, monitor their effectiveness and implement corrective

action and procedures to enhance and rectify their established systems.

A.E.Surcouf & Sons Ltd have created this manual which looks at both systems and

each are applied into the business simultaneously. Indeed, Quality assurance in

relation to a food business must incorporate the principals of H.A.C.C.P. for it to be

fully effective. It is because of this that this single manual has been produced which

provides seamless evidence of our commitment to quality in all that we do, supply and

deliver, with the added bonus of ensuring and knowing that the food safety of our

products is of paramount importance.

Quality assurance is not a legal obligation, however, the evidence of an effective

hazard analysis system is. This is an excellent example of best practice and provides

all of us with quality standards, to which we must perform, which, in turn should

ensure quality of products, service and value for all of our customers. Further more,

this manual and the way in which we carryout our daily tasks; with quality and safety

in mind, ensures that A.E.Surcouf & Sons Ltd has a documented system of providing

an “all due diligence defence”.

What do we mean by Quality?

Quality Assurance is:

A proactive approach to quality services, systems and products, which attempts at

getting things right first time. By setting standards for all stages of the operation and

having the back up of an effective evaluation, monitoring and corrective system

should ensure the objective is met and exceeded at every opportunity. Within the

Quality systems, it is identified that all persons connected with the company, whether

they be suppliers, employees, consultants and of course the Directors and

Management, have a vital part to play in delivering and maintaining a quality

assurance system within the food business.


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What do we mean by H.A.C.C.P.? Under the Food Hygiene (England) (Amendment) Regulations 2007 (SI 2007/56),

The Food Safety (Jersey) Law 1966 and current EC regulations -Article 5(1) of

Regulation 852/2004 and Article 5(4)(c) of Regulation 852/2004, it is a requirement

that:

It is a requirement that food business operators put in place implement and

maintain a permanent procedure or procedures based on the HACCP

principles.

It is a Requirement that food business operators retain documents and records

for an appropriate period

Demonstrate the ability to trace all food items

Conduct food hygiene training.

The system used to satisfy this requirement is called H.A.C.C.P. This abbreviation

stands for:

HAZARD ANALYSIS CRITICAL CONTROL POINT.

H.A.C.C.P. is based on the following principals:

1. Analysis of the potential food hazards in the operation.

2. Identification of those points in the operation where the hazards may

occur.

3. Deciding which of the points identified are critical to ensuring food

safety.

4. Identifying and implementing effective control and monitoring

procedures at those critical points.

5. Review of the system periodically and whenever the operation changes.

We shall be looking at the operation here at A.E.Surcouf & Sons Ltd, right from the

importation of food products through to the delivery of those products to our

customers.

As a member of staff working in a food business, you should understand the food

safety hazards involved at each stage and be able to eliminate such hazards by the

implementation of control procedures and the appropriate corrective action. For

example; if the potential hazard is growth of bacteria in food during chilled storage,

appropriate control measures would be to ensure that the items of food are refrigerated

immediately, that they are received at the correct temperature, the items have the


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correct “use by date” and that refrigeration equipment is operating continuously at the

correct temperature.

At this stage procedures for monitoring the control points must be decided upon.

These monitoring points can be as simple as visual checks, using a temperature probe

or electronic temperature monitoring device and ensuring that food items are stored

within a specified amount of time upon receipt.

H.A.C.C.P. is very much a system of checking and recording the evidence found. It is

an ongoing procedure which has to become part of the fundamental operational

procedures of the business which in turn will assist in establishing a “due diligence”

defence.

This document has been designed to give you the tools and information to carry out

correct working practices in line with current legislation and company policies, which,

if undertaken on a daily basis, will ensure food safety for all of our customers.


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2. PART TWO – Organisation

2.1. Organisational Procedures for Implementation of the

H.A.C.C.P. and Quality Systems

In order for the Quality and H.A.C.C.P. systems to be implemented effectively it is

necessary to identify the various stages required to meet our ultimate objective.

Stage 1 – Planning and Organisation

Ascertain the need for a quality and H.A.C.C.P. system.

Produce and communicate Quality and Food Safety Policies.

Complete an audit of the unit and operation to establish where the company is,

in relation to Quality and Food Safety.

Produce an action plan for what needs to be completed to achieve the

objective.

Form an H.A.C.C.P. and Quality Team and train them accordingly.

Allocate tasks from the action plan to the relevant team members.

Review frequently to ensure progress.

Document company organisation and responsibilities.

Stage 2 – Structure

Draw a flowchart which identifies the total food process

Determine Critical Control Points

Establish food categories and risk factors

Produce H.A.C.C.P. flowcharts inline with the above.

Identify systems and procedures within the food operation

Set standards and procedures for all systems and processes.

Establish evaluation and recording criteria and procedures.

Document the above

Review all systems and procedures to ensure relevance of information.

Stage 3 – Implementation

Communicate with all staff the progress to date and details of the systems and

procedures being implemented.

Train all staff in all procedures and systems relevant to their job activities.

Ensure that the operation is suitably equipped to maintain the new standards.


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Stage 4 – Full Systems Check

Audit the operation to ensure Quality and Food Safety Systems cover all

areas.

Produce action plans and allocate tasks where gaps in the operation exist.

Document any changes and amendments as necessary.

Re-train and coach staff as required.

Review.

Revision of the systems is imperative to ensure its effectiveness and applicability to

the business especially where the business changes, new staff are employed and where

dramatic peaks in trade occur. As part of this review, all stages must be scrutinized

and where necessary, changes implemented.


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2.2. DIAGRAM 1 - ORGANISATION CHART – A.E.Surcouf & Sons Ltd

Sales Reps

Telesales

Storemen

Drivers

Drivers Storemen

Drivers

Storemen

Telesales

Sales Reps


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2.3. Policy Statements

As part of our continual quest for excellence and progression, we have documented

our commitment to Quality, Food Hygiene and Health and Safety.

As part of all of our responsibilities towards these vital issues, we must endeavour to

adhere to the various requirements and ensure that through all of our operations, we

succeed through determination, attention to detail and ownership of Quality and safety

in all that we provide and do.

2.3.1. Quality Policy Statement

It is the policy of A.E.Surcouf & Sons Ltd to provide its customers with food products of

the appropriate quality, which conform fully to all Legislation, in particular; Food

Safety (Jersey) Law 1966, Food Hygiene (General Provisions) (Jersey) Order 1967, The

Food Hygiene (England) (Amendment) Regulations 2007, The Food Hygiene (England)

Regulations 2006, EC Regulations 852/2004, 853/2004 and 854/2004. We also

acknowledge the continuing need to give Food Safety the highest priority, and it is

through our people and the systems that we have developed and implemented, that we

achieve this objective, supported by the continual monitoring and reviewing of their

effectiveness.

A.E.Surcouf & Sons Ltd further recognises the need to continue its commitment by:

Evaluating the safety of food prior to circulation through, thorough inspection,

quality assurance controls, record keeping and temperature evaluation.

Minimise risks in respect of defective products in general circulation through

the operation of an effective product recall and uplift procedure.

Monitor and review existing systems and procedures and implement changes

where applicable, whilst ensuring that all levels of communication are available

to assist with the smooth integration of such changes into our operation.

Monitoring our suppliers to ensure quality, service, and value.

Appreciate further the expectations of our customers with a view to improving

product development and food safety throughout our systems.

Training, developing and empowering our people to seek quality of products,

service and standards at each step in the process.

Encouraging our suppliers to increase their standards through reviews on a

regular basis.

Ensuring that consumer safety and product liability standards are met by

maintaining an effective monitoring and control system for all of our

procedures.

Ensuring that the organisation and reporting structure of our company is such

that all personnel who have a direct impact to the quality and safety of our

products have their accountabilities set out in their job descriptions.

Leading by example in all areas of our business: food wholesale and

distribution, environmental procedures, employee relations, company

productivity and consumer assurance.


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2.3.2. Food Hygiene Policy

It is the policy of A.E.Surcouf & Sons Ltd. to comply with The Food Safety (Jersey) Law

1966, The Food Hygiene (General provisions) (Jersey) Order 1967, The Food Hygiene

(England) (Amendment) Regulations 2007, The Food Hygiene (England)Regulations

2006, EC Regulations 852/2004, 853/2004 and 854/, and all subsequent EU regulations.

We are committed to ensuring that our business operates in a safe and hygienic manner

and that food does not become contaminated by chemical, physical or microbiological

sources, which may cause illness.

The points in the business where food hazards may occur will be identified, highlighted

as critical control points and effective control and monitoring procedures will be

introduced along with the appropriate corrective action.

All employees of A.E.Surcouf & Sons Ltd. will be provided with such equipment,

information, training and supervision as is necessary to implement this policy and

achieve the stated objective of ensuring excellent standards of food hygiene and

providing safe food.

The Directors and Managers of A.E.Surcouf & Sons Ltd will do all that is in their power

to ensure that good hygiene practices are carried out in conjunction with the Quality

and H.A.C.C.P. procedures. It is recognized and communicated to all of our employees

through group consultative meetings, induction and on-job training, that good hygiene is

the responsibility of each and every individual associated with our Company.

A.E.Surcouf & Sons Ltd is dedicated in ensuring that our H.A.C.C.P. procedures are

communicated to all levels of our team, with continual reviews and monitoring of the

systems being undertaken, on a regular basis and whenever there are changes in the

scale and nature of our operation.

Signed: Peter Surcouf


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2.3.3. Health and Safety Policy

It is the policy of A.E.Surcouf & Sons Ltd. to comply with the terms of the Jersey Health

& Safety at Work Law 1989 and any subsequent legislation and to provide and maintain

a health and safe working environment. Our Health and Safety objective is to minimize

the number of occupational accidents and illnesses and ultimately to achieve an accident

free workplace.

All employees will be provided with such equipment, information and training and

supervision as is necessary to implement policy and achieve the stated objective. We

recognize and accept their duty to protect the health and safety of all visitors to the

premises, including contractors as well as any members of the public who may be

affected by our operation. While the Directors and management of A.E.Surcouf & Sons

Ltd will do all that is in their power to ensure the health and safety of its employees, it is

recognized and communicated through induction, on job training and consultative

meetings, that it is the responsibility of each and every individual associated with the

company. It is the duty of each employee to take reasonable care of their own and other

people’s welfare and to report any situation which may pose a threat to the well being of

any other person.

The management will provide every employee with the training necessary to carry out

his or her tasks safely. However, if an employee is unsure how to perform a certain task

or feels it would be dangerous to perform a specific job, then it is the employee’s duty to

report this to their supervisor. An effective health and safety program requires

continuous communication between workers at all levels. It is therefore every workers

responsibility to report immediately any situation, which could jeopardize the wellbeing

of themselves, and any other person.

All accidents within the work place will be recorded and monitored, with the necessary

corrective action applied. These records are crucial to the effective monitoring and

revision of this policy and must therefore be accurate and comprehensive.

The health and safety policy will be continually monitored, reviewed and updated,

particularly when changes in the scale and nature of our operations occur.

Peter Surcouf

Job Description

This job description is not an exhaustive list of all responsibilities and skills associated with the job, but rather an indication as to the core of the position. The incumbent may perform other duties and responsibilities as required.


2.4. JOB DESCRIPTION

Job Title Credit Controller Division Foodservice & Retail

Reports to Sales Director

Direct Reports N/A

Job Purpose:

As a key member of the team, you have a passion for being proactive and working in a challenging and competitive environment. Answer incoming calls from customers to take orders, answer inquiries and questions, handle complaints, troubleshoot problems and provide information. Perform duties which will be varied and diverse requiring knowledge of office management systems and procedures. Clerical duties may be assigned in accordance with the office procedures and will include a combination of answering telephones, bookkeeping, typing or word processing, office machine operation, and filing.

Accountabilities

Key contributions Output and Key Indicators

Key Responsibilities

Shared Job responsibilities

Responsible for assisting the Chairman with the implementation of the Profit and Loss Account:

- Inputting of monthly sales figures

- Stock adjustments

- Cost of sales

- Fixed Assets

- Balance month end figures

Daily Cash in / balancing cash book

Daily BACS received

Job Description




Input payments to accounts

Chase late payments via telephone or letter

Taking and processing credit card payments

Checking drivers day sheets for returns and cash payments

Account enquiries ref credits & payments etc

Sending out copy invoices & Credits

Prepare and send weekly and monthly Statements

Liaise with Sales Director and Reps ref overdue accounts

Liaise with Company Debt Collector (cashback)

Credit checks for new customers

Setting up new accounts

Telephone answering

Supportive Role

Key Result Areas

Signing in of all goods

Making claims for damages and shortages

Chasing lost orders

Job Description



Behavioural Competencies Level Technical Competencies

Knows and Grows the Business 3 Computer Skills (Excel, ROCC and Word)

Communicates Effectively 3 Literacy

Research & Development diverse business

opportunities. 3 Strong planning & organisational skills

Drives Performance, Efficiency & Effectiveness 3 Strong communication, inter-personal and influencing skills

Builds Customer Value 3

Additional Position Information Organisation Chart

Function: Administration

Department:

Central Support

Central

Grade:

N/A

Location Information:

Office Based across Jersey & Guernsey

Additional Candidate Information

Key Interactions:

Chairman, Director, Account Managers ,

Catering Manager, Directors, Customer

Service, Manufacturing and Operations

Qualifications:

Education to at least GSCE/A Level

Job Description



Working hours & travelling:

Working Hours – hours / week

Experience:

Experience within the wholesale food distribution

sector

Communication skills - verbal and written Listening skills

Problem analysis and problem-solving

Attention to detail and accuracy Data collection and ordering

Customer service orientation Adaptability

Others:

Ability to work to tight deadlines in a high

pressured, fast-paced and ever-changing

commercial environment

Ability to deal with ambiguity and still achieve

results. Ability to work within a high pressured

fast moving, commercial environment, whilst

maintaining effective working relationships and a

positive, cheerful attitude.

Signed:___________________________________ Date: ____________________________

Signed:____________________________________ Date:_____________________________

Job Description



Job Title Warehouse Supervisor Division Foodservice


Direct Reports N/A

Job Purpose:

As a key member of the team, you are responsible for the important tasks such as, keeping records of the time that the goods are going to be present, and have to coordinate with the company that owns the goods, inform them in advance about the date. You will be responsible to collect the goods and load the goods into the transits, HGV etc. You will ensure all company policies are complied with regards to Health and Safety and HACCAP procedures.

Accountabilities


Job responsibilities

Ensure all duties are carried out in your nominated work station, catering/retail

Produce, pick, deliver products to our customers as and when required

Oversee the management and supervision of your team, ensuring they maintain the company’s standards in Health and Safety.

Oversee the HACCAP procedures ensuring your team are carrying out the required work.

Responsible for the recruitment and section for new team members

Job Description



Arrange for the goods to be unloaded and safely stored away

Keep a record on the day the goods are brought in and on what day they have to be delivered

Have to coordinate with the logistics team on the delivery date and make arrangements for the goods to be taken away

Keep track of the goods and ensure that none of them get mixed with the others

Ensure that security measures for the warehouse is up to the mark as all the goods stored in them are expensive and can be stolen.

o You will assist your line manager with monthly spot checks, checking goods off in vehicles to ensure there is no leakage.

You will ensure that the warehouse in is good condition and can keep the goods safe from elements of nature

You will be responsible for partaking in the HACCAP and Health Safety procedures and policies ensuring you are complying with the rules and regulations.

Assist your manager with current and projected work- loads to determine when additional help may be needed to meet deadlines

Notify our telesales/sales team when difficulties arise in meeting their requirements and negotiate a workable solution for both parties and

Job Description



customers

Recommend, implement, and support continuous improvement within the department and the company to improve employee performance, quality control, productivity, efficiency, and cost reduction

Support a proactive safety environment, with emphasis on good housekeeping techniques

Establish and periodically review departmental Standard Operating Procedures

Perform various other duties as required


Knows and Grows the Business 3 Computer Skills (Word and Outlook)


Research & Development diverse business opportunities.

0 Strong planning & organisational skills

Drives Performance, Efficiency & Effectiveness 3 Strong communication, inter-personal skills


Job Description




Function: Manufacturing

Department: Operations

Grade:

N/A


Office Based across Jersey


Key Interactions:

Chairman, Account Managers , Catering

Managers, Directors, Customer Service, Manufacturing and Operations

Qualifications: Education to at GSCE

Working hours &

travelling:


Experience:

Experience within the wholesale food distribution sector involving stock control and product

portfolio management of hundreds of different

products (Currently over 2000 SKU`s).

Others:

Self-motivated


pressured, fast-paced and ever-changing commercial environment

Ability to deal with ambiguity and still achieve results

Ability to work within a high pressured fast

moving, commercial environment, whilst maintaining effective working relationships and a

Job Description




Signed ____________________________________________ Date: ____________________________

Signed ___________________________________________ Date:_____________________________

.

Job Description



Job Title Storeman Division Foodservice

Reports to Warehouse Supervisor

Direct Reports N/A

Job Purpose:


Accountabilities




Produce, pick, deliver products to our customers





Ensure that security measures for the warehouse is up to the mark as all the goods

stored in them are expensive

Job Description





Responsible for partaking in the HACCAP and Health Safety procedures and policies ensuring you are complying with the rules and regulations.

Assist your manager with current and projected work- loads to determine when

additional help may be needed to meet deadlines

Notify our telesales/sales team when difficulties arise in meeting their requirements

and negotiate a workable solution for both parties and customers

Recommend, implement, and support continuous improvement within the

department and the company to improve employee performance, quality control, productivity, efficiency, and cost reduction




Job Description




Knows and Grows the Business 3 Computer Skills (Not Applicable)







Function: Logistics

Department: Warehouse

Grade:

N/A


Office Based Jersey


Key Interactions:


Managers, Directors, Customer Service,

Manufacturing and Operations


Job Description





Experience:


sector involving stock control and product portfolio management of hundreds of different


Clean Driving Licence (Transits and HGV)

Forklift Licence

Others:

Self-motivated





results


moving, commercial environment, whilst



Signed ___________________________________ Date: ____________________________

Signed______________________________________ Date:______________________________


3. PART THREE – The H.A.C.C.P. System

3.1. Contaminants & Hazards

There are three main types of contaminants, which are classed as food hazards:

Microbiological – Pathogenic bacteria, Viruses, moulds or toxins

Physical/Foreign Bodies - hair, insects, glass, metal and packaging

Chemicals – pesticides, grease, fumes and detergents

These can get onto or into the food, via Cross-contamination or by actual

contamination.

Cross-contamination is the transfer of organisms from food or equipment

to other food e.g. between raw and cooked and high risk food

Contamination is the adulteration of food by microbiological pathogens,

chemicals, foreign materials, spoilage organisms etc. which may affect or

compromise the wholeness and safety of the food item

3.1.1. Microbiological Contamination

Cause and source

Microbiological organisms, such as viruses and pathogens are microscopic living

cells, which are undetected by the human eye. Moulds however, are only visible

when they grow as colonies either on or in the food.

Microbiological contamination is most likely to occur due to incorrect temperature

control, contaminated food items (usually raw products), cross contamination,

infected food handlers and poor personal hygiene, pest infestations, insufficient

cleaning practices, poor stock rotation and incorrect disposal of unsound food.


Affects

Generally bacteria, viruses, toxins and moulds produce different affects:

Pathogenic Bacteria cause illness

Moulds can cause spoilage and illness

Viruses cause illness

Toxins cause illness

More specifically:

Bacteria

Source

Symptoms Caused

Salmonella

Raw meat, milk,

poultry and eggs.

Carriers of the

infection, pets,

rodents, terrapins,

sewerage/water

Abdominal pain, diarrhoea,

vomiting and fever.

Dehydration caused by the

above.

Clostridium perfringens

(produces a toxin)

Animal and human

excreta, soil, dust,

insects and raw meat

Abdominal pain and diarrhoea,

vomiting is rare.

Staphylococcus aureus (produces a toxin in the

food)

Human nose, mouth,

skin, boils and cuts.

Raw milk from cows

and goats with

mastitis

Abdominal pain, vomiting,

subnormal temperature

Vibrioparahaemolyticus

Seafood

Diarrhoea, vomiting, fever,

abdominal pain and dehydration


Bacteria

Source

Symptoms Caused

Clostridium botulinum (produces a toxin in the

food)

Soil, fish, meat,

vegetables

Double vision, breathing

difficulties, paralysis, likely

death.

Bacillus cereus (produces

a toxin in the food)

Cereals, rice, dust,

soil

Vomiting, abdominal pain and

some diarrhoea

E.coli (produces an

infection and toxin)

Human sewerage,

water and raw meat

Abdominal pain, fever, diarrhoea

and vomiting

Campylobacter enteritis

Animals and wild

birds, uncovered

waste tanks, raw

poultry, meat and

milk. Person to

person spread

Bloody diarrhoea, headache,

fever, nausea, abdominal pain,

weight loss

Moulds/ fungus

Source

Symptoms

Aspergillus (mould)

produces Aflotoxins

Peanuts and cereal

grains stored in damp

conditions.

Potent carcinogenic, may cause

liver failure and kidney failure

Poisonous

mushrooms/fungi

Incorrect selection of

poisonous

mushrooms, which

may look like the

wholesome variety

Vomiting, acute stomach pains,

nausea.


Virus

Source

Symptoms

Gastro-enteritis

Infected food

handlers, poor

personal hygiene

Very similar to food poisoning –

vomiting, diarrhoea, fever,

headache etc

Hepatitis A

Infected water,

infected humans,

poor personal

hygiene

Jaundice, malaise, abdominal

pain, fever

3.1.2. Physical Contamination

Cause and Source

Physical contaminants may find its way into the food items by:

Incorrect monitoring procedures at the manufacturers or product

production site.

Through torn packaging

Pest infestations

Sabotage by disgruntled employees

Originate from the building, structure or equipment

Through the cleaning process

Via the activities of maintenance personnel

Being naturally present e.g. stalks in vegetables, bones in fish and

poultry etc.

Incorrect personal hygiene and dress code by employees

Effects

Some foreign bodies may be considered as a serious health hazard such as glass,

stones, wire or rodent droppings, which may result in cut mouths, dental damage,

choking or illness.


It is safe to say that contamination by extraneous matter will cause customer

dissatisfaction and may result in bad publicity. The impact on the business can be

disastrous leading to, in the very worst scenario, loss of product confidence and even

company viability.

3.1.3. Chemical Contamination

Cause and Source

Chemicals and chemical products may enter foodstuffs during:

Growth, for example, veterinary drugs, fertilizers, pesticides and

environmental contaminants such as lead.

Processing, for example, oil, cleaning chemicals and insecticides.

Transport as a result of spillage or leakage

The use of unsafe packaging, such as plasticizers leaking from the

packaging

Affects

Chemicals may cause acute poisoning or cause long-term illness such as cancer and

blood poisoning.


3.2. Controls and Preventative Measures

Control measures for hazards that may affect the food via processes within the

business have to be monitored and corrective action applied to ensure food safety.

Below are control measures recommended to be implemented into the food business

to ensure minimal possibility of the occurrence of Bacterial, Physical and Chemical

Contamination

3.2.1. Control Measures for Possible Bacterial Contamination

Bacteria

Control Measures

Salmonella

Heat treatment of animal feed. Hygienic

slaughter. Good personal hygiene and detect

carriers. Separate areas for raw and cooked.

Ensure food coverage. Use nominated

accredited suppliers. Effective cleaning and

pest control. Use pasteurised products only.

Clostridium perfringens (produces

a toxin)

Good Personal hygiene. Separate raw and

cooked. Effective cleaning, correct storage,

and pest control.

Staphylococcus aureus (produces a

toxin in the food)

Exclude personnel with colds, septic cuts, boils

and wounds. Correct personal hygiene and

implement staff health questionnaire.

Continuous hand washing.


Use nominated suppliers. Effective

temperature controls. Avoid cross

contamination.


Bacteria

Control Measures

Clostridium botulinum (produces a

toxin in the food)

Use nominated suppliers; correct checking of

all canned produce. Discard damaged cans

and label accordingly. Strict control of

handling smoked fish and store in freezer.

Bacillus cereus (produces a toxin in

the food)

Correct washing of produce. Rapid cooling

and heating. Temperature controls.

E-coli (produces an infection and

toxin)

High standards of hygiene. Avoid cross

contamination. Temperature control. Safe

sewerage and separate water for drinking and

operational use.


Effective pest control. Cover all water storage

tanks and check regularly. Exclude infected

persons. Avoid cross contamination. Use

accredited suppliers.

3.2.2. General Control Measures for Bacterial, Chemical and

Physical Contamination

Temperature control checks

Use sensory checks; smell visual, texture etc.

Use reputable nominated accredited suppliers, and obtain their

H.A.C.C.P. documentation as guarantee of their quality assurance

systems in place.

Store chilled and frozen food immediately on receipt

Effective stock rotation and check date coding

Maintain personal hygiene and exclude potential carriers

Eradicate cross – contamination

Reject and segregate damaged deliveries. Label accordingly

Maintain and review effective pest control procedures

Keep unfit food and chemicals away from stored food

Keep high risk food and raw food separate

Effective cleaning of delivery vehicles, premises and equipment

Ensure all containers are washed and disinfected

Control cleaning materials and keep away from food items and areas

Remove waste and refuse from the unit and store away from food.

Waste must be stored in suitable receptacles and collected regularly for

disposal


Control visitors and maintenance workers in high risk areas

Ensure hygiene practices apply to all personnel including management

Frequent inspection and auditing of the unit

Train all staff and monitor their performance. Coach where necessary.


3.3. H.A.C.C.P. Generic Flowchart – Diagram 2

The first stages in identifying the critical control points within the operation here at

A.E.Surcouf & Sons Ltd is to identify the route or journey in which our products take

from our suppliers through to delivery to our customers. By analyzing each stage and

ascertaining how much risk is involved at each point, it is then possible to determine

if the stage should be considered a Critical Control Point.

This flowchart covers all stages that all meat goes through from supplier stage through

to delivery to our customers. The relevant Critical Control Points have been indicated

for each stage of the process.

Supplier/Importation

CCP 1

Receipt

CCP 2

Storage

CCP 3

Picking

CCP 4

Storage CCP3

(Transportation)

CCP 3

Preparation/Cutting

CCP 5

Storage CCP 3

Vacuum packing /

Wrapping & labelling

CCP 5

Delivery CCP 4

Storage CCP 3 Picking CCP4


3.4. Risk Factors, Food Categories and Flowcharts

To provide some uniformity to the H.A.C.C.P. system, all food items sold by

A.E.Surcouf & Sons Ltd have been divided up into four different categories.

Fresh Meat

Fresh Poultry

Offal

Mince, Sausages and Burgers

Each food category has a risk factor attached to it. The purpose of this is to identify

whether the food items are high, medium or low risk. Where a product is high risk,

extra precautions must be implemented and practiced to ensure the products safety.

For each category of food, there is a corresponding flowchart, which identifies the

food items journey from suppliers to delivery to our customers. Each stage within the

process has been allocated a CCP number, (see Generic Flowchart, Diagram 2) and a

list of potential hazards associated with the product. In order for the food item not to

become contaminated by the hazards, control measures must be adhered to. We will

be able to check whether the control measures are having a positive effect by

checking the evidence against the monitoring procedures. If all else fails and the

product does become, or is contaminated, a list of corrective action points has been

inserted to ensure that the food item does not become injurious to health for the

potential consumer and where appropriate, the product is withdrawn from service.

The H.A.C.C.P. forms and food categories should be used for the research of

additional information regarding the safety of the product. Where an employee needs

to find out this information, he or she should find the category of the food item from

the list, look for the risk factor and then ascertain which flowchart corresponds with

the food item. He or she should then look at the corresponding flowchart to obtain the

relevant information. The flowcharts should not be removed form the manual;

however, copies may be made for the personal use of employees whilst on company

premises.


Food Categories and Associated H.A.C.C.P. Flowchart Nos.

Flowchart No. 1 = Fresh Meat

Flowchart No. 2 = Fresh Poultry

Flowchart No. 3 = Mince, Sausage and Burgers

Flowchart No. 4 = Offal

Flowchart No. 5 = Game

Food Category Risk Factor H.A.C.C.P.

Flowchart No.

Fresh Meat Medium 1

Fresh Poultry Medium 2

Mince, Sausages and Burgers High 3

Offal Medium 4


3.5. H.A.C.C.P. Flowcharts

3.5.1. H.A.C.C.P. Flowchart Number 1 - Fresh Red Meat

Stage CCP

No

Hazards Controls Monitoring Corrective Action

Supplier 1 Microbiological,

salmonella,

Campylobacter etc

parasitic, chemical,

possibility of

physical/foreign

body contamination

inherent or from

external factors i.e.

packaging, needles

from pre-slaughter

investigations

/Veterinary

procedures

Use reputable

suppliers and

ensure suppliers

conform to

current

legislation/best

practice for

transportation and

production.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers.

If unsatisfied state

your requirements with

regards to safety &

quality. Refrain from

using the supplier in

the future, or until a

guarantee can be given

Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc

Parasitic, chemical,

possibility of

physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of

quality & reliability

from importers.

Absence of

customer

complaints. Regular

inspection of

holding areas &

vehicles. Monitor

temperature records.

Check boarder

verification

document and

animal origin

authenticity.



regards to safety &


using the importer in


guarantee can be

given.

Receipt

2 The presence of

pathogens (as

above), harmful

chemicals and

foreign body

contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures.

Damaged

packaging, poor

quality stock, out of

date stock incorrect

origin markings

Visual inspection.

Check dates and

quality of product

and intact

packaging. Rapid

transfer to storage

1°c - 5°C max

preferably 4°C.

Check delivery

temperature

records (if

applicable)

Check delivery

vehicles, non-

destructive

temperature checks

(if applicable),

visual & sensory

checks, and staff

training. Ensure

rapid storage.

Reject products after

inspection if found to

be out of spec. Ensure

items for rejection are

labelled “Not for

Sale”. Communication

to all staff. Change

supplier if required.

Re-training of staff.


Stage CCP

No


Storage 3 Microbiological

salmonella,

Campylobacter etc,

spoilage and toxin

growth. Foreign

body i.e. packaging,

Chemical

contamination.

Poor product quality

Rapid storage

from receipt1°c -

5°C max

preferably 4°C.

Use appropriate

receptacles for

storage. Correct

stock rotation.

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation FIFO.

Regular pest checks.

Careful placing of

stock on shelves.

Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor chiller

temperature and

record

Reject products if

found to be out of

spec. Ensure items for

rejection are labelled

“Not for Sale”.

Communication to all

staff. Re-training of

staff. Call in pest

control company.

Maintenance of storage

unit with adequate

ventilation being

essential.

Picking 4 Microbiological,

spoilage and toxin

growth. Foreign


Chemical

contamination.


Remove meat

product only

when it is required

for preparation.

Check batch/date

coding and ensure

correct rotation.

Visual and

sensory checks for

quality/ physical

contamination.

Ensure batches

are separated at all

times. Cutting

room max temp

7°C

Visual and sensory

checks for quality/

physical

contamination.

Good housekeeping

and thorough

cleaning.

Reject products if

found to be out of



“Not for Sale”.



staff.

Preparation /

cutting

5 Microbiological,

spoilage

/deterioration

Foreign body

ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C . Use correct

chopping board

and equipment.

Disinfect

equipment

between batches.

Separate batches

at all times

Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor air

temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.

Reject products if

found to be out of



“Not for Sale”.



staff. Maintenance of

storage unit / cutting

room chilling system

with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

Ensure wrapping

and packaging

material is free

from physical

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.


Good

Housekeeping.

Correct personal

hygiene and

Reject products if

found to be out of



“Not for Sale”.




packaging equipment,

ensure adequate


contamination. vacuum

packaging

equipment is

working correctly.

Correct labelling

(date coding &

use By) of

packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open

storage.

working practices.

Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.

ventilation being

sought in packaging

area. If incorrect label

adhered to packaging,

remove and replace

with correct label.

Storage 3 Survival and

multiplication of

microbiological

organisms

(Clostridium

botulinum and other

anaerobes), spoilage

and toxin growth.

Foreign body i.e.

pest infestation /

packaging,

Chemical

contamination.


Rapid storage

from packaging

and wrapping 1°c

- 5°C max. . Use

appropriate

receptacles for

storage. Correct

stock rotation &

date labelling.

Separate batches

& raw open and

raw packaged

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation. Regular

pest checks. Careful

placing of stock on

shelves. Ensure

separate area for raw

open and raw

packaged products.

Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor chiller

temperature and

record

Reject products if

found to be out of



“Not for Sale”.



staff. Call in pest

control company.

Maintenance unit with

adequate ventilation

being sought.

Picking 4 Microbiological

growth, spoilage

/deterioration

Foreign body,

Chemical

contamination.


Remove meat

product only

when it is

required. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory

checks for quality/

physical

contamination &

intact packaging.

Ensure batches


times. Load onto

temperature

controlled van

immediately.

Personal hygiene

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Implement and

strengthen picking to

storage procedures if

time between each

stage is unacceptable.

Reject and label food,

which is not of

standard, discard

accordingly. Re-

training of staff.

Communications.

Storage in

Vehicle/

Transit

3 Microbiological,

spoilage growth.

Foreign body i.e.

packaging,

Chemical

contamination.

Poor quality of

products. Cross

contamination

Ensure speedy

loading. Correct

loading of items –

heaviest at the

bottom, separate

loads etc. Visual

checks. Ensure

load does not

move &

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &

visual checks. Close

vehicle doors

immediately after

loading. Check for

cleanliness and

Implement and



time between each



which is not of

standard, discard

accordingly. Re-


packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure

vehicle is kept

cool &

hygienically

clean.

coolness of vehicle

1°c - 5°C max.

training of staff.

Communications.

Regular checking and

maintenance of vehicle

temperatures/air flow

& hygiene.

Delivery 4 Microbiological,

spoilage growth.

Foreign body i.e.

packaging Chemical

contamination &

Cross-

contamination.

Poor quality of

products

Vehicle breakdown

All deliveries

must be checked

and signed for by

the customer. Do

not leave food

items unattended.

Ensure food items

are in perfect

condition by

visual & sensory

checks of

products, dated,

integrity of

packaging &

containers.

Ensure vehicle is

clean and in good

repair. Clean any

spillages up using

correct chemicals

and methods.

Follow vehicle

breakdown

procedures

Check delivery

notes for signatures

and acceptance.

Monitor customer

complaints.

Communication

with delivery

employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Follow goods return

procedure if goods fail

to meet quality or

hygiene standards.

Segregate and label

accordingly, dispose

correctly. Staff

training. Review and

correct customer,

quality and hygiene

procedures. Document

as required. Thorough

deep cleaning of

vehicles and

containers. Correct

maintenance

General Measures

Always ensure the following:

Correct pest control at delivery, storage and within the unit.

Monitor temperature control and record temperatures.

Always use a reputable supplier

Time control of deliveries – to the unit and to your customers

Correct personal hygiene

Segregate chemicals

Thorough cleaning of equipment and vehicles

Use sensory and visual checks – reject if unacceptable.

Label all unacceptable food items “not for sale” and “out of date stock”

Ensure signatures are sought for all deliveries

Staff training and coaching back to standard.


3.5.2. H.A.C.C.P. Flowchart Number 2 – Fresh Poultry

Stage CCP

No


Supplier 1 Microbiological

salmonella,

Campylobacter etc,

Spoilage chemical,

possibility of

physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations

/Veterinary

procedures

Use reputable

suppliers and

ensure suppliers

conform to

current

legislation/best

practice for

transportation and

production.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers.



regards to safety &





Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc

Spoilage, chemical,

possibility of

physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported Max

1°C to 5°C. Use

only accredited

importers.

Historic checks of


from importers.

Absence of

customer

complaints. Regular

inspection of

holding areas &

vehicles. Monitor


Check boarder

verification

document and

animal origin

authenticity.



regards to safety &




guarantee can be

given.

Receipt

2 The presence of

pathogens

Salmonella,

Campylobacter etc,

harmful chemicals

and foreign body

contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures.

Damaged

packaging, poor

quality stock, out of

date stock.

Visual inspection.

Check dates and

quality of product

and intact

packaging. Rapid

transfer to storage

1°c - 5°C max

preferably 4°C.

Check delivery

temperature &

record (Max 5°C)

on delivery

Check delivery

vehicles, non-

destructive

temperature checks

visual & sensory

checks, and staff

training. Ensure

rapid storage.


inspection if

found/suspected to be

out of spec. Ensure


labelled “Not for






Stage CCP

No


Storage 3 Growth of

microbiological –

Salmonella etc, and

spoilage organisms.

Foreign body i.e.

packaging,

Chemical

contamination.


Pest contamination

Rapid storage

from receipt1°c -

5°C max . Use

appropriate

receptacles for

storage. Correct

stock rotation.

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow. Store

away from

delivery ready

products that are

wrapped vacuum

packed.

Sensory & visual

checks. Check date

coding and stock

rotation FIFO.


Careful placing of

stock on shelves.

Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor chiller

temperature 1°C to

4° max and record

Reject products if

found to be out of



“Not for Sale”.



staff. Call in pest

control company.


unit with adequate

ventilation being

essential.

Picking 4 Growth of

microbiological –

Salmonella etc, and

spoilage organisms.

Foreign body i.e.

packaging,

Chemical

contamination.


Pest contamination

Remove meat

product only

when it is required

for preparation.

Check batch/date

coding and ensure

correct rotation.

Visual and

sensory checks for

quality/ physical

contamination.

Ensure batches


times. Cutting

room max temp

7°C

Visual and sensory

checks for quality/

physical

contamination.

Good housekeeping

and thorough

cleaning.

Reject products if

found to be out of



“Not for Sale”.



staff.

Preparation /

cutting

5 Microbiological,

spoilage

/deterioration

Foreign body

ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment

between batches.

Separate batches

at all times

Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor air

temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.

Reject products if

found to be out of



“Not for Sale”.






with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

botulinum and other

anaerobes),

Ensure wrapping

and packaging

material is free

from physical

contamination.

Store wrapping

and packaging

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.


Good

Reject products if

found to be out of



“Not for Sale”.




chemical and

physical

contamination.

material away

from meat cutting

rooms. Ensure

vacuum

packaging

equipment is

working correctly.

Correct labelling

(date coding &

use By) of

packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open

storage.

Housekeeping.

Correct personal

hygiene and

working practices.

Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.



ensure adequate

ventilation being

sought in packaging



remove and replace

with correct label.


multiplication of

microbiological

organisms

(Clostridium

botulinum and other


and toxin growth.

Foreign body i.e.

pest infestation /

packaging,

Chemical

contamination.


Rapid storage

from packaging

and wrapping 1°c

- 5°C max. . Use

appropriate

receptacles for

storage. Correct

stock rotation &

date labelling.

Separate batches

& raw open and

raw packaged

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Ensure


open and raw

packaged products.

Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor chiller

temperature and

record

Reject products if

found to be out of



“Not for Sale”.



staff. Call in pest

control company.



being sought.


spoilage

/deterioration

Foreign body,

Chemical

contamination.


Remove meat

product only

when it is

required. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory

checks for quality/

physical

contamination &

intact packaging.

Ensure batches


times. Load onto

temperature

controlled van

immediately.

Personal hygiene

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Implement and



time between each



which is not of

standard, discard

accordingly. Re-

training of staff.

Communications.

Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth. Foreign


Chemical

contamination.

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

loads etc. Visual

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &


vehicle doors

Implement and



time between each




Poor quality of

products. Cross

contamination

checks. Ensure

load does not

move &

packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure

vehicle is kept

cool &

hygienically

clean.

immediately after

loading. Check for

cleanliness and

coolness of vehicle

1°c - 5°C max.

which is not of

standard, discard

accordingly. Re-

training of staff.

Communications.




& hygiene.


spoilage and toxin

growth. Foreign

body i.e. packaging

Chemical

contamination &

Cross-

contamination.

Poor quality of

products

Vehicle breakdown

All deliveries

must be checked

and signed for by

the customer. Do

not leave food

items unattended.

Ensure food items

are in perfect

condition by

visual & sensory

checks of

products, dated,

integrity of

packaging &

containers.

Ensure vehicle is

clean and in good

repair. Clean any

spillages up using

correct chemicals

and methods.

Follow vehicle

breakdown

procedures

Check delivery

notes for signatures

and acceptance.

Monitor customer

complaints.

Communication

with delivery

employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label


correctly. Staff


correct customer,

quality and hygiene



deep cleaning of

vehicles and

containers. Correct

maintenance

General Measures

Always ensure the following: Correct pest control at delivery, storage and

within the unit.





Segregate chemicals







3.5.3. H.A.C.C.P. Flowchart Number 3 – Mince, Sausages and

Burgers

Stage CCP

No



spoilage, chemical

and physical/foreign

body contamination

Satisfactory

completion of

Supplier Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place.

Audit the

suppliers. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Use only

accredited

suppliers.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers. Regular

checking of good

hygiene and quality

practices at

suppliers.



regards to safety &





Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc


possibility of

physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of


from importers.

Absence of

customer

complaints. Regular

inspection of

holding areas &

vehicles. Monitor


Check boarder

verification

document and

animal origin

authenticity.



regards to safety &




guarantee can be

given.

Receipt

2 The presence of

pathogens

clostridium

perfringens, E.coli,

salmonella etc.

harmful chemicals

and foreign bodies.

Poor quality stock,

spoilage.

Visual inspection.

Check dates and

quality of product

and original

origin. Rapid

transfer to storage.

Check

temperature

(vehicle delivery

temp between 1°C

and 5°C) and

record. Check

Check delivery

vehicles, non-

destructive

temperature checks

1°C to 5°C., visual

& sensory checks,

and staff training.

Ensure rapid

storage.

Communicate areas

of concern to all

associated staff.

Reject products during




labelled “Not for






Stage CCP

No


delivery person

for cleanliness.

Personal hygiene.

Storage –

chilled

3

Microbiological and

toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage

from receipt.

Follow chiller

storage plan.

Correct stock

rotation. Regular

visual checks.

Pest control

inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

5°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and

working practices.

Check chiller as per

temperature

monitoring record

sheet. Effective and

thorough cleaning.

Maintenance of unit

Reject products if

found to be out of



“Not for Sale”.




storage unit. Follow

chiller equipment

breakdown procedure

if chiller breakdowns.

Picking 4 Microbiological and

spoilage growth due

to excessive time at

ambient

temperature.

Poor quality of

products

Remove meat

product only

when it is required

for preparation.

Check batch/date

coding and ensure

correct rotation.

Visual and

sensory checks for

quality/ physical

contamination.

Ensure batches


times. Cutting

room max temp

7°C.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot

analysis to establish

time constraints

from picking to

storage in vehicle.

Temp checks.

Implement and



time between each



which is not of

standard, discard

accordingly. Re-

training of staff.

Communications to all.

Preparation /

cutting

5 Microbiological,

spoilage

/deterioration

Foreign body

ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment

between batches.

Separate batches

at all times

Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor air

temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.

Reject products if

found to be out of



“Not for Sale”.






with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

Ensure wrapping

and packaging

material is free

from physical

Sensory & visual

checks. Check date

coding and batch

labelling use

Reject products if

found to be out of




Stage CCP

No


(Clostridium

botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

contamination.

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum

packaging

equipment is

working correctly.

Correct labelling

(date coding &

use By) of

packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open

storage.

appropriate labels.


Good

Housekeeping.

Correct personal

hygiene and

working practices.

Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.

“Not for Sale”.





ensure adequate

ventilation being

sought in packaging



remove and replace

with correct label.

Storage 3 Microbiological and

toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage

from receipt.

Follow chiller

storage plan.

Correct stock

rotation. Regular

visual checks.

Pest control

inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and

working practices.


temperature

monitoring record


thorough cleaning.

Maintenance of unit

Reject products if

found to be out of



“Not for Sale”.





chiller equipment

breakdown procedure



spoilage growth due


ambient

temperature.

Poor quality of

products

Ensure goods are

picked from

storage in the

correct order & at

correct time prior

to loading. Good

personal hygiene.

Visual and

rotation checks.

Load onto

temperature

controlled van

immediately.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot


time constraints

from picking to

storage in vehicle.

Temp checks.

Implement and



time between each



which is not of

standard, discard

accordingly. Re-

training of staff.


Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth due to

excessive time at

Ensure speedy

loading. Correct


heaviest at the

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &

Implement and



time between each


Stage CCP

No


incorrect

temperatures.

Poor quality of

products.

bottom, separate

loads etc. Visual

checks. Ensure

load does not

move &

packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure

vehicle is kept

cool &

hygienically

clean.

visual checks.

Conduct a time slot


time constraints

from picking to

storage in vehicle.

Ensure doors are

kept closed. Check

for cleanliness

correct operating

temperature of

vehicle <+5°C, take

records. Between

pack temp records.



which is not of

standard, discard

accordingly. Re-

training of staff.

Communications.




& hygiene. Correct,

maintain & review

where necessary.

Delivery 6 Microbiological and

toxin growth.

Foreign body i.e.

pest infestation,

Chemical

contamination

Poor quality of

products

Vehicle breakdown

Ensure and check

vehicle & product

temperature -

<8°C. All

deliveries must be

checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by

visual & sensory

checks of

products, integrity

of packaging.

Ensure vehicle is

clean and in good

repair. Clean any

spillages up using

correct chemicals

and methods.

Follow vehicle

breakdown

procedures. Good

personal hygiene.

Check delivery

notes for signatures,

temperatures, times

and acceptance.

Monitor customer

complaints.

Communication

with delivery

employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Spot-check actual

delivery procedure

at customers unit.

Increase personal

hygiene.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label


correctly. Staff


correct customer,

operations, quality and

hygiene procedures.

Document as required.

Thorough deep

cleaning of vehicles

and containers.

Correct maintenance.

General Measures







Segregate chemicals







3.5.4. H.A.C.C.P. Flowchart Number 4 - Offal

Stage CCP

No



spoilage, chemical


body contamination

Satisfactory

completion of

Supplier Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place.

Audit the

suppliers. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Use only

accredited

suppliers.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers. Regular

checking of good

hygiene and quality

practices at

suppliers.



regards to safety &





Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter,

E.coli etc Parasitic,

chemical, possibility

of physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain

H.A.C.C.P. &

Quality systems in

place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of


from importers.

Absence of

customer

complaints. Regular

inspection of

holding areas &

vehicles. Monitor


Check boarder

verification

document and

animal origin

authenticity.



regards to safety &




guarantee can be

given.

Receipt

2 The presence of

pathogens

clostridium


salmonella etc.

harmful chemicals

and foreign bodies.

Poor quality stock,

spoilage.

Visual inspection.

Check dates and

quality of product

and original

origin. Rapid

transfer to storage.

Check

temperature

(vehicle delivery

temp between 1°C

and 4°C) and

record. Check

delivery person

for cleanliness.

Personal hygiene.

Check delivery

vehicles, non-

destructive

temperature checks

1°C to 4°C., visual

& sensory checks,

and staff training.

Ensure rapid

storage.

Communicate areas

of concern to all

associated staff.





labelled “Not for






Stage CCP

No



toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage

from receipt.

Follow chiller

storage plan.

Correct stock

rotation. Regular

visual checks.

Pest control

inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and

working practices.


temperature

monitoring record


thorough cleaning.

Maintenance of unit

Reject products if

found to be out of



“Not for Sale”.





chiller equipment

breakdown procedure



spoilage growth due


ambient

temperature.

Poor quality of

products

Remove meat

product only

when it is required

for preparation.

Check batch/date

coding and ensure

correct rotation.

Visual and

sensory checks for

quality/ physical

contamination.

Ensure batches


times. Cutting

room max temp

7°C.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot


time constraints

from picking to

storage in vehicle.

Temp checks.

Implement and



time between each



which is not of

standard, discard

accordingly. Re-

training of staff.


Preparation /

cutting

5 Microbiological,

spoilage

/deterioration

Foreign body

ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment

between batches.

Separate batches

at all times

Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and

working practices.

Monitor air

temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.

Reject products if

found to be out of



“Not for Sale”.






with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

Ensure wrapping

and packaging

material is free

from physical

contamination.

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.

Reject products if

found to be out of



“Not for Sale”.


Stage CCP

No


botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum

packaging

equipment is

working correctly.

Correct labelling

(date coding &

use by) of

packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open

storage.


Good

Housekeeping.

Correct personal

hygiene and

working practices.

Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.





ensure adequate

ventilation being

sought in packaging



remove and replace

with correct label.


toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage

from receipt.

Follow chiller

storage plan.

Correct stock

rotation. Regular

visual checks.

Pest control

inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and

working practices.


temperature

monitoring record


thorough cleaning.

Maintenance of unit

Reject products if

found to be out of



“Not for Sale”.





chiller equipment

breakdown procedure



spoilage growth due


ambient

temperature.

Poor quality of

products

Ensure goods are

picked from

storage in the

correct order & at

correct time prior

to loading. Good

personal hygiene.

Visual and

rotation checks.

Load onto

temperature

controlled van

immediately.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot


time constraints

from picking to

storage in vehicle.

Temp checks.

Implement and



time between each



which is not of

standard, discard

accordingly. Re-

training of staff.


Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth due to

excessive time at

incorrect

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &

visual checks.

Implement and



time between each



Stage CCP

No


temperatures.

Poor quality of

products.

loads etc. Visual

checks. Ensure

load does not

move &

packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure

vehicle is kept

cool &

hygienically

clean.

Conduct a time slot


time constraints

from picking to

storage in vehicle.

Ensure doors are

kept closed. Check

for cleanliness

correct operating

temperature of


records. Between

pack temp records.


which is not of

standard, discard

accordingly. Re-

training of staff.

Communications.




& hygiene. Correct,

maintain & review

where necessary.


toxin growth.

Foreign body i.e.

pest infestation,

Chemical

contamination

Poor quality of

products

Vehicle breakdown

Ensure and check

vehicle & product

temperature -

<8°C. All

deliveries must be

checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by

visual & sensory

checks of

products, integrity

of packaging.

Ensure vehicle is

clean and in good

repair. Clean any

spillages up using

correct chemicals

and methods.

Follow vehicle

breakdown

procedures. Good

personal hygiene.

Check delivery

notes for signatures,

temperatures, times

and acceptance.

Monitor customer

complaints.

Communication

with delivery

employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Spot-check actual

delivery procedure

at customers unit.

Increase personal

hygiene.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label


correctly. Staff


correct customer,

operations, quality and

hygiene procedures.


Thorough deep

cleaning of vehicles

and containers.


General Measures







Segregate chemicals




Ensure signatures are sort for all deliveries



3.5.5. H.A.C.C.P. Flowchart Number

Stage CCP

No


Supplier

Importation

(If applicable)

Receipt


Stage CCP

No


Storage

Picking

Storage in

Vehicle/

Transit


Stage CCP

No


Delivery

General Measures



Temperature control




Segregate chemicals







4. PART FOUR - Evaluation & Standards of

Performance & Procedures

4.1. Supplier Accreditation Procedure and Standards

The sale of food which is unfit or which does not conform to food safety requirements

or which is not of the nature substance or quality demanded by the purchaser is an

absolute offence. All that is required of a prosecuting authority is to prove that the

food was in such a condition at the time of sale and that “a sale” was made. As part of

the UK Food Safety Act (as amended) 1990, the Food Hygiene Regulations 2006 a

new defence of “due diligence” was introduced. This was designed to redress what

some saw as the imbalance of the absolute offence by providing the food business

proprietor with a statutory defence. The onus was now on the food business

proprietor to prove that they took “all reasonable precautions and exercised all due

diligence to avoid the commission of the offence by him/herself or by the person(s)

under his control”.

In establishing the “due diligence” the burden of proof is on the “balance of

probabilities” and is a lesser burden of proof than “beyond all reasonable doubt”

which any prosecuting body must establish. Despite this it seems that “due diligence”

is becoming harder to prove and Magistrates‟ Courts are becoming increasingly hard

line. “All reasonable precautions” and “all due diligence” means just that. If a

proprietor of a food business should forget and/or become careless in its

implementation, the defence will almost certainly fail.

The auditing of a main supplier is a perfectly reasonable measure and therefore is

necessary if a “due diligence” defence is to be proven in a court of law.

4.1.1. Standards for accreditation of a supplier

In the interest of product safety and quality, it is a company requirement that the

standards below are met and evidence is sought before a potential company is

allowed to provide food products to A.E.Surcouf & Sons Ltd.

Suitability of design and construction of suppliers’ premises

Number of sites

Built for the purpose of manufacturing, supply and distribution of food

products.

Designed and constructed using suitable materials for the production, storage

and distribution of food items.

Kept clean and in good repair

Correct use and maintenance of utilities and drainage systems i.e. water and

sewerage.


Company Organisation

Commitment to specific responsibilities for quality and food safety.

Quality Management system in operation

Documented standards of performance/work instructions

H.A.C.C.P. system in operation

Food Hygiene Policy

Quality Policy

Environmental Policy

Training Policy

Raw materials/packaging specifications available

Provides value for money

Agreed credit terms

*Product Specification

Listings of total product specifications

Specific Storage requirements

Testing Facilities and Procedures

Product testing facilities i.e. Microbiological, allergens, GM

Name of organisation responsible for testing (external or in-house)

Nature and process of testing

Frequency of testing

Results of testing over the last 2 years and statistical results

Corrective action as a result of product testing

Pest Control

Level of current pest infestations

Applied action implemented on result of pest infestation

Contracted pest control company employed

Pest control preventative measures in place

Training & Personnel

Health Screening is carried out for all food handling staff

Facilities for staff training for induction and on-job

Monitoring and evaluation systems in place

Specific basic level Food Safety training available

Number or % or staff completed basic level Food Safety Training

Awarding Body utilized for Food Safety training

Delivery personnel training program

H.A.C.C.P. & Advanced Food Safety training provided for key staff.

Awarding body utilized for H.A.C.C.P & Advanced Food Safety training

(RIPH, CEHO etc.)

% of Key staff having received H.A.C.C.P. & Advanced Food Safety training

Appraisal systems in place


Distribution Procedures

What makes of distribution vehicles are used

Maintenance of vehicles undertaken on regular basis

Cleaning schedules for cleaning of distribution vehicles

Traceability facility available for mixed goods distribution.

Temperature of distribution vehicles for the past 2 years

Emergency procedures available for vehicles. (Food safety orientated)

Segregation of products in transit (Raw and high risk if applicable)

Availability of products and agreed transit time

Emergency Procedures

Product recall

Statistical information of product recall over the past 2 years

Result of recall and implemented post recall action

Legal proceedings against company or employee regarding food safety

Customer Complaints and statistical information

Schedules and Emergency procedures

Cleaning

Equipment maintenance

Building and structural maintenance

Internal and external audits

H.A.C.C.P. and Quality procedure reviews and results of reviews

Declaration

Signed and dated by an employee in authority

Name printed for legibility

4.1.2. Procedure for accreditation of a supplier

Physical Auditing

It is advisable that the prospective supplier is audited in person by a

member(s) of the management team from A.E.Surcouf & Sons Ltd, using the

above standards as the audit criteria.

As with all auditing criteria, actual evidence is to be sought to establish the

company‟s suitability for supplying consumable goods.

A communications meeting must take place to discuss the result of the audit

and to establish suitability of the prospective supplier. Where necessary,

further standards of food safety and quality that A.E.Surcouf & Sons Ltd may

require prior to accepting the company as a supplier, may need to be discussed

and an action plan agreed.


On completion of the agreed action plan, those in authority must reach a

consensus for acceptance / decline for the proposed company becoming a

supplier. Records of such discussion must be formatted.

Records of the audit must be retained in-house for further reference.

However, where this is not possible due to the logistics of the operation, a Supplier

Safety – Audit Questionnaire is to be sent out.

Supplier Safety – Audit Questionnaire

The Supplier Safety – Audit Questionnaire specifically requires evidence of

documentation, procedures, processes and systems in place, to be provided as

their guarantee of quality and food safety. Failure to receive this evidence

may deem your “due diligence defence” null and void.

A communications meeting must take place to discuss the result of the

Questionnaire and to establish suitability of the prospective supplier. Where

necessary, further standards of food safety and quality that A.E.Surcouf &

Sons Ltd may require prior to accepting the company as a supplier may need

to be discussed and an action plan agreed and communicated.


consensus for acceptance / decline for the proposed company becoming a

supplier. Records of such discussion must be formatted.

Records of the questionnaire must be retained in-house for further reference.

(An example of the Questionnaire can be found in Part 5 Record Forms

Masters)

Supplier Accreditation Review

Where the suppliers business changes, is increased in their capacity, or there is

a product recall event, another Supplier Safety – Audit Questionnaire or

physical audit of their systems and procedures will be required.

*Supplier Accreditation Records

Full records of the above criteria‟s and procedures must be retained within the

company‟s recording systems.

Product specifications for all products must be retained until the product is

withdrawn from service or the product specification changes.

Where product recall occurs due to the incorrect specification of products, full

analysis of supplier suitability must be completed. Follow Product recall

procedures as documented in section 4.18.


4.2. Importation of Goods Procedure and Standards

Following on from the Supplier accreditation procedures and standards, it is necessary

to set additional standards for the importation of consumable products.

Most of the food consumed is imported due to the nature, location and size of the

Island. The physical importation of food items by an external and dedicated agent has

the possibilities of causing the food business for which they are importing the goods,

to have grave food safety consequences, should they not adhere to current legislation,

temperature controls and monitoring procedures. As part of your “due diligence

defence”, quality management procedures and H.A.C.C.P, it is necessary to carry out

an audit with the potential or existing importation agent.

Food Hygiene (General Provisions) (Jersey) order 1967, there are provisions made for

the examination (by Port Health Officials) of imported food, the detention of such

food and the exportation or disposing of unsound food. The onus of importing food

that is unfit for human consumption, has been rendered injurious to health or is

unsound or unwholesome falls on the importer themselves.

4.2.1. Standards for accreditation of an Importation Agent

In the interest of product safety and quality, it is a company requirement that the

standards below are met and evidence is sought before a potential company is

allowed to import food products for A.E.Surcouf & Sons Ltd.

Suitability of design and construction of suppliers’ premises

Number of sites

Built for the purpose of holding, exporting and distribution of food products.

Designed and constructed using suitable materials for the, storage, exporting

and distribution of food items.

Kept clean and in good repair

Correct use and maintenance of utilities and drainage systems i.e. water and

sewerage.

Company Organisation

Commitment to specific responsibilities for quality and food safety.

Quality Management system in operation

Documented standards of performance/work instructions

H.A.C.C.P. system in operation

Food Safety Policy

Quality Policy

Environmental Policy

Training Policy


Pest Control

Level of current pest infestations

Applied action implemented on result of pest infestation

Contracted pest control company employed

Pest control preventative measures in place

Training & Personnel

Facilities for staff training for induction and on-job

Monitoring and evaluation systems in place

Delivery personnel training program

H.A.C.C.P. training provided for key staff.

Awarding body utilized for H.A.C.C.P training (RIPH, CEHO etc.)

% of Key staff having received H.A.C.C.P. training

Appraisal systems in place

Distribution Procedures

What makes of distribution vehicles are used

Maintenance of vehicles undertaken on regular basis

Cleaning schedules for cleaning of distribution vehicles

Traceability facility available for mixed goods distribution.

Temperature of distribution vehicles for the past 2 years

Emergency procedures available for vehicles. (Food safety orientated)

Segregation of products in transit (Raw and high risk if applicable)

Time/Temperature Log available for products in transit

Availability of products and agreed transit time


Product recall due to incorrect transportation procedures. Statistical

information of product recall over the past 2 years

Result of recall and implemented post recall action

Legal proceedings against company or employee regarding food safety

Customer Complaints and statistical information


Schedules and Emergency procedures

Cleaning

Equipment maintenance

Building and structural maintenance

Internal and external audits

H.A.C.C.P. and Quality procedure reviews and results of reviews

Declaration

Signed and dated by an employee in authority

Name printed for legibility

4.2.2. Procedure for accreditation of an Import Agent

Physical Auditing

It is advisable that the prospective Import Agent is audited in person by a

member(s) of the management team from A.E.Surcouf & Sons Ltd, using the

above standards as the audit criteria.

As with all auditing criteria, actual evidence is to be sought to establish the

company‟s suitability for supplying consumable goods.

A communications meeting must take place to discuss the result of the audit

and to establish suitability of the prospective Agent. Where necessary, further

standards of food safety and quality that A.E.Surcouf & Sons Ltd may require

prior to accepting the company as an agent, may need to be discussed and an

action plan agreed.


consensus for acceptance / decline for the proposed company becoming an

importation. Records of such discussion must be formatted.

Records of the audit must be retained in-house for further reference.

However, where this is not possible due to the logistics of the operation, a

Supplier/Importer Safety – Audit Questionnaire is to be sent out.

Supplier/Importer Safety – Audit Questionnaire

The Supplier/Importer Safety – Audit Questionnaire specifically requires

evidence of documentation, procedures, processes and systems in place, to be

provided as their guarantee of quality and food safety. Failure to receive this

evidence may deem you “due diligence defence” null and void.

A communications meeting must take place to discuss the result of the

Questionnaire and to establish suitability of the prospective agent. Where

necessary, further standards of food safety and quality that A.E.Surcouf &

Sons Ltd may require prior to accepting the company as an importation

Agent may need to be discussed and an action plan agreed and communicated.



consensus for acceptance / decline for the proposed company becoming an

importation agent. Records of such discussion must be formatted.

Records of the questionnaire must be retained in-house for further reference.

(An example of the Questionnaire can be found in Part 5 Records Forms

Masters)

Import Agent Accreditation Review

Where the agents business changes, is increased in their capacity, or there is a

product recall event, another Supplier/Importer Safety – Audit Questionnaire

or physical audit of their systems and procedures will be required.


4.3. Receipt of Goods Operational Procedures & Standards

Effective receipts of goods are fundamental to food quality and safety in any food

business. Failure to reject deliveries which have not been correctly temperature

controlled, have been adulterated before delivery or in transit to the distribution site or

contaminated by microbiological, chemical or foreign body means, may cause harm to

the consumer and will therefore cause the distribution/wholesale business to be liable

of an offence under the: Food Hygiene (General Provisions) (Jersey) Order 1966 and

the UK Food Hygiene Regulations 2006 (as amendment) and EC Regulations

852/2004. It is therefore imperative that temperature control and the associated

monitoring and corrective action procedures are adhered to in conjunction with exact

operational standards.

4.3.1. Standards for Acceptance of Consumable Goods

a) Delivery area and Acceptance Personnel

Areas for delivery and receipt should be kept clean and in good repair.

Areas for the delivery and receipt of food, which may be susceptible to

weather damage, must be undercover or protected from the elements.

Personnel accepting the delivery should be trained and/or instructed on the

food acceptance procedures, temperature control, notices of product

withdrawal and control orders and the company‟s‟ policy and procedures on

product rejection.

A probe thermometer MUST be made available and be in good working order

(See Section 4.7.1 Temperature Controls and Calibration)

The probe must be sanitised before checking temperatures of food items.

b) Dry Goods

Dry goods must be checked for:

Pest infestations (See Pest Control Section 4.13)

Intact packaging

Visual and sensory signs of contamination

Dented and blown cans (See section 4.4 & 4.5 Stock Control & Rotation,

Glossary of Terms Part 6 and Rejection Procedure – Dry Goods 4.2.3 a)

Best before date (See section 4.4 & 4.5 Stock Control & Rotation & Glossary

of Terms Part 6)

Overall Quantity


c) Chilled and Perishable Goods

Chilled and perishable goods must be checked for:

Use by dates

Pest infestations

Intact packaging

Temperature – maximum temperature NOT exceeding 8°C. Preferably below

5°C. Where there is some discrepancy regarding the temperature of the

product, between pack temperature checks must be conducted. (See Diagram

3 – Receipt of goods flowchart and Section 4.3.4 & Temperature control 4.7)

Visual and sensory signs of spoilage/contamination

Overall Quality

d) Frozen Goods

Frozen goods must be checked for:

Manufacturers date coding

Pest infestations

Intact packaging

Temperature – Maximum temperature NOT exceeding -12°C. Where there is

some discrepancy regarding the temperature of the product, between pack

temperature checking must be conducted. (See Diagram 3 – Receipt of goods

flowchart and Section 4.3.4 & Temperature control 4.7)

Visual and sensory signs of spoilage/contamination

Firmness of product

e) Food Acceptance Procedure

The following procedure must be adhered to when accepting consumable goods onto

the premises:

Check the goods against the appropriate checking procedure above.

When satisfied of acceptable quality and standard of food items, complete the

Receipt of goods record and return to office for checking and filing.

Proceed to store the goods in appropriate storage area.

Chilled and Frozen foods may remain at ambient temperatures from receipt

stage to temperature controlled storage for:

Chilled – Maximum 10 minutes

Frozen – Maximum 15 minutes


f) Unattended Food

Under no circumstances must food be left unattended in the delivery area. This

practice may cause the food to become contaminated and may lead to very serious

consequences. Remember, it is unacceptable for food:

Especially chilled or frozen to be left at ambient temperatures for prolonged

periods of time.

To be left on the floor and be open to the risk of contamination.

To be stored prior to checking it‟s quality and safety.

To be short delivered by your supplier with no opportunity of obtaining a

credit note.

To be tampered with or be left open to the possibility of theft.

4.3.2. Standards for Food to be Rejected

Any food items that have evidence of poor quality and safety (as detailed below) must

be rejected and withdrawn from service.

a) Dry Goods

Blown Cans – Ends of cans extends due to carbon dioxide produced by

microorganisms or because of hydrogen production.

Dented cans – Due to incorrect storage or handling at manufacturing,

transportation or receipt stages.

Torn Packaging - Due to incorrect storage or handling at manufacturing,


Presence of spoilage organisms – sensory evidence of mould, discolouration,

firmness, off-odours, white and black spot and slime.

Foreign bodies / physical contamination – Actual signs of something

physically on or in the food item. i.e. Pests and insects, string, packaging,

metal etc.

Overall quality – The food items should be suitable for human consumption

b) Chilled and Perishable Goods

Incorrect Temperature – Between pack or core temperature of above 8°C.

Spoilage - sensory evidence of mould, discolouration, firmness, off-odours,

white and black spot and slime.





metal etc.


Incorrect Use By Date – The date of receipt is after the date shown on the

packaging.

Overall quality – The food items should be suitable for human consumption

c) Frozen Goods

Incorrect Temperature – Between pack above -12°C.

Spoilage - sensory evidence of mould, discolouration, firmness, off-odours,

white and black spot and slime.





metal etc.

Incorrect Date Coding – The date of receipt is after the date shown on the

packaging.

Overall quality – The food items should be suitable for human consumption.

4.3.3. Food Rejection Procedure

Before any food in the receipt stage of the process can be rejected as unsuitable for

sale, it is imperative that a member of the management or supervisory team is

informed so that they can take overall responsibility for the rejection. (See Diagram 3

– Receipt of Temperature Controlled Goods Operational Flowchart in section 4.3.4)

The following procedure must be adhered to:

Inform the Manager or Supervisor of the nature of the sub-standard food.

Segregate the food item and label “Unsound Food” or “Not for Sale” or

“Unsuitable for Human Consumption”

Complete Receipt of Goods Record, detailing the reason for rejection.

Ensure a member of the management or supervisory team signs the record.

Either send the faulty goods back to the supplier immediately or place at

appropriate holding area, ensuring that the label condemning the food item is

clearly visible. Await pickup for disposal.

Communicate to all staff what has happened.

NOTE: If you feel that it is necessary for the Local Authority to be advised of the

faulty goods, then please contact them. (Telephone Numbers can be found under

Section 7 Useful Names and Addresses).


4.3.4. Receipt/Delivery of Temperature Controlled Goods

Operational Flow - Diagram 3

Is probe thermometer/infrared

non-contact thermometer

operating correctly?

NO Change batteries or

replace thermometer as

necessary

YES

Probe between outer cartons of goods or

through packaging at rear of vehicle.

Wait for temperature to stabilize and

record.

Is temperature <+5°C (Max 8°C). 0°C-

+4°C for fresh meat. Frozen goods

Max-12°C, preferably -18°C or below.

NO

Remove one case of goods &

place sanitised probe between

packs or infrared device

through packaging Read and

record temp.

YES

Does the food satisfy all other

aspects of food delivery

standards?

Is temperature <+5°C (Max

8°C). 0°C-+4°C for fresh meat.

Frozen goods Max-12°C,

preferably -18°C or below.

NO

Reject Delivery as per standards

(see Receipt /rejection section)

complete associated paperwork

& notify Management

YES

YES

Accept delivery. Sign

& complete

paperwork/records.

NO


4.4. Storage and Stock Control

Storage facilities must be designed and used in such a way that foodstuffs are

protected from contamination, deterioration and damage. Contamination can be

caused by:

Microorganisms e.g. E.coli, Salmonella

Chemicals e.g. bleach

Physical objects e.g. Pests, packaging

Deterioration can occur if spoilage organisms are allowed to grow, which cause

chemical changes within the food for example histamines. Damage can be caused by

pest or by incorrect storage procedures leading to damage to the food items

packaging. Food can also be tainted by strong smelling foods if incorrectly stored.

Failure to apply sound storage principals can at the very least lead to early

decomposition of food, possibility of pathogenic bacteria growing to dangerous levels

and pest infestations. The eventual consequences for the business ranges from lack of

customer satisfaction, food poisoning, loss of profit due to stock wastage, and the

likelihood of civil and authoritive action against the business.

Storage conditions must therefore ensure that foodstuffs are maintained at high

quality, both nutritionally and bacteriologically, as possible. This can only be

achieved by ensuring that correct systems of storage and rotation are applied, that

temperature, lighting and ventilation are ideal, and that the areas are kept well

maintained and clean. (See sections 4.11 Cleaning and section 4.14 Design and

Construction of the premises).

4.4.1. Standards for Storage Systems

a) Standards for Storage Systems

Ideally food goods should be stored off the ground to assist with thorough

cleaning and pest control.

Shelving must be provided that is easily cleanable, made of non-absorbent

materials and has a smooth finish.

Pallets should ideally be made of non-absorbent materials with a smooth

finish. Wooden pallets are not ideal due to the very nature of the material and

the risk involved with food contamination.

Where food is stored on shelving, a gap must be left between a wall and the

product.

Where temperature controlled storage systems are utilized within the unit,

these must be of the industrial type and able to maintain the maximum storage

temperatures with ease. (See Use of Temperature controlled Equipment

Section 4.6 and Temperature Control in Section 4.7).

Where goods are stored above head height, then lifting equipment and /or

climbing aids must be used.


b) Standards for Storage and Stock Control – Chilled and Frozen Goods

After delivery and receipt, store the goods immediately. Maximum time for

frozen goods to be kept at ambient conditions is 15 minutes and chilled goods

is 10 minutes.

Using lifting / moving machinery move the goods to correct storage location.

All goods must be stored on shelving off the ground. Exceptions can be made

for goods delivered in pallet form.

Where necessary, remove cardboard or cling film outer casings from food

items as this acts as insulation to the product and may prevent the food item

from reaching the correct temperature.

Pull forward or lift up existing stock and place new stock behind or under old

stock. (See stock rotation below in section 4.4)

Check all stock for integrity of packing, use by dates and quality.

Remove and segregate any stock that is not to the correct standards, is out of

date or has become damaged. Inform a member of the management or

supervisory team for further investigation.

4.5. Stock Rotation

A clearly defined system of stock rotation is vital to ensure that older foodstuffs are

always used first. Stock, which remains undisturbed for long periods of time, will

encourage rodents and insects, so it is important to continually check stock, not just

for the date coding but also for the overall quality and for pest activity.

Food Labelling Standards

The three main pieces of legislation involved with food labelling are; Food Safety

(Jersey) Law 1966, The UK Food Labelling Regulations 1996 and The Food and

Drugs (Labelling of Food) Order 1995 and the UK Quick-Frozen Foodstuffs

Regulations 2007.

The UK Food Labelling Regulations 1996

Best Before/Best before end Date: The date up to and including, indicates

that the food should be at its optimum quality by the specified date if stored

correctly. Mostly found on dry goods.

Use by Date: Foodstuffs must be used (consumed or disposed of) by the

indicated date. If product is consumed after this date, then the food item may

cause food poisoning.

Frozen food stuffs do not have either of these dates.

Offences


It is an offence to sell foods bearing an expired use by date and for anyone

other than the person originally responsible for applying the date mark to

change it.

It is an offence to change or alter the best before date other than the person

originally responsible for applying the date mark.

It is inadvisable to sell food past its best before date; however it is not illegal

but may cause legal action if the food item was found to contravene food

hygiene legislation.


Foods exempt from Food Labelling

Unprocessed fruit and vegetables

Wine and alcoholic drinks (+10% abv)

Soft drinks in 5 litre units or more to be sold to catering businesses

Flour, confectionary and bread

Vinegar, salt and sugar

Ice lollies and chewing gum

The UK Quick-Frozen Foodstuffs Regulations 2007

Applies to foods, which have undergone quick-freezing.

Food items must be labelled “Quick-Frozen”.

Food items must remain in their original packaging until purchased by the

ultimate consumer.

Must be maintained at a maximum temp of -18°C or below. Maximum

delivery temperature for QFF is -15°C

Temperature monitoring records must be maintained for a minimum of 1 year.

Food Label must include; maximum storage time, batch reference, „Do Not

Refreeze’ message, storage temperature requirement.

All new temperature monitoring instruments used in the transport,

warehousing and storage of QFF must comply with European standards

(EN12830, EN13485 and EN13486) from 1 January 2006.

Instruments installed before 1 January 2006 that complied with previous rules

can be used until 31 December 2009. All instruments must meet European

standards from 1 January 2010

4.5.1. Stock Rotation Procedure

Pull forward or lift up existing stock and place new stock behind or under old

stock.

Check all stock for integrity of packing, best before dates and quality.

Remove and segregate any stock that is not to the correct standards, is out of

date or has become damaged. Inform a member of the management or

supervisory team for further investigation.

Should the food item be unsuitable for human consumption, ensure that the

stock wastage record is completed, (See section 4.19 Stock Wastage Record

Sheet).


4.6. Use and Maintenance of Temperature Controlled Equipment

In order for temperature-controlled equipment such as chillers, freezers and delivery

vehicles to operate efficiently and hygienically they must be maintained and kept in

good repair on a regular basis.

The maintenance of such equipment includes, thorough cleaning, correct loading and

inspection of the temperature generating motor facility as per the manufacturers‟

guidelines.

4.6.1. Standards for the Use and Maintenance of Chillers

All Chillers must be of commercial standard and be able to operate between

1°C and 8°C.

They must be made and constructed of impervious, non-corrosive, easily

cleanable materials.

They must be large enough for the holding of chilled goods at maximum

capacity, whilst still ensuring adequate airflow around the products.

They should be well lit and have shelving that facilitates thorough sweeping

and cleaning.

Door seals must be checked on a regular basis for perishing and replaced as

necessary.

Plastic screens should be fitted in the door recess to assist in the maintaining

of temperatures when the door is opened.

The door should only be opened when entering or exiting the chiller.

An automatic defrost facility must be maintained and be working efficiently to

prevent ice build up on the evaporator coil.

Regular cleaning of the unit must take place (See section 4.11 Cleaning)

Chiller should be maintained as per the manufacturers‟ instructions or

whenever the equipment ceases to operate efficiently, by the manufacturer or a

reputable contracted engineer, with the relevant documentation completed and

retained for an indefinite period of time.

4.6.2. Operational Procedures for the Use and Maintenance of

Chillers

Chillers must operate between 1°C and 8°C.

Chillers with areas operating at temperatures below 0°C need to be monitored

carefully; there is the possibility of deterioration of the quality of products due

to large ice crystals forming within the food; these break down the cell

structure and causes loss of liquid from the food item.

Good airflow must be maintained around food products being stored within

the chiller.

Where possible exterior packaging i.e. boxes and cling film should be

removed at storage stage.


Doors must be kept closed at all times.

Products must be stored in accordance with the chiller plan.

Good housekeeping must be practiced within the chiller i.e. empty boxes and

discarded packaging removed and disposed of.

Cleaning of the chiller must be conducted as indicated on the cleaning

schedule. (See Cleaning in Section 4.11)

Where deep cleaning takes place, all goods must be removed and stored in

another chiller until correct operating temperature is restored in the original

chiller.

4.6.3. Standards for the Use and Maintenance of Freezers

All Freezers must be of commercial standard and be able to operate at

-18°C or below.

They must be made and constructed of impervious, non-corrosive, easily

cleanable materials.

They must be large enough for the holding of frozen goods at maximum

capacity, whilst still ensuring adequate airflow around the products.

They should be well lit and have shelving that facilitates thorough sweeping

and cleaning.

Door seals must be checked on a regular basis for perishing and replaced as

necessary.

Plastic screens should be fitted in the door recess to assist in the maintaining

of temperatures when the door is opened.

The door should only be opened when entering or exiting the freezer.

An automatic defrost facility must be maintained and be working efficiently to

prevent ice build-up on the evaporator coil.

Regular cleaning of the unit must take place (See section 4.11 Cleaning)

Freezers should be maintained as per the manufacturers‟ instructions or

whenever the equipment ceases to operate efficiently, by the manufacturer or a

reputable contracted engineer, with the relevant documentation completed and

retained for an indefinite period of time.

Ice build-up on the floors and walls must not be allowed to accumulate.


Freezers

Freezers must operate at a minimum temperature of -18°C.

Good airflow must be maintained around food products being stored within

the chiller.

Where possible exterior packaging i.e. boxes and cling film should be

removed at storage stage to prevent the insulating effect.

Doors must be kept closed at all times.

Products must be stored in accordance with the Freezer plan.


Good housekeeping must be practiced within the Freezer i.e. empty boxes and

discarded packaging removed and disposed of.

Cleaning of the Freezer must be conducted as indicated on the cleaning

schedule. (See Cleaning in Section 4.11)

All frozen food must remain in its protective packaging to prevent freezer burn

and contamination of the product.

4.6.5. Standards for the Use and Maintenance of Temperature

Controlled Vehicles

Storage areas must be insulated to ensure temperatures of food in transit are

maintained at maximum 8°C, to prevent the temperature of customers‟ orders

exceeding 8°C for chilled goods and -12°C for frozen (-15°C for Quick Frozen

Food).

Temperature thermometers must be fitted to all vehicles and must comply with European standards (EN12830, EN13485 and EN13486) from January 1

st

2010.

Hot food items are not to be transported in temperature controlled vehicles,

where the operating temperature of the vehicle is at 8°C or below.

Refrigeration unit should be switched off when doors are open to prevent ice

build-up on cooling units.

Vehicles must be maintained in a clean and hygienic manner. (See Vehicle

Cleaning and Maintenance in 4.12 and Vehicle Cleaning records in Record

Forms Masters in Part 5).

All spillages must be cleaned up immediately


Temperature Controlled Vehicles

Loading should be carried out quickly to ensure temperatures do not rise

excessively.

Heavy goods are to be placed on the bottom.

In case of vehicle breakdown, follow emergency procedures in section 4.24

Emergency Procedures.

Further information regarding the loading procedures can be found in section

4.9 Loading Procedures.

4.6.7. Emergency Procedures Should Temperature Controlled

Equipment Fail

Please see section 4.24 Emergency Procedures.


4.7. Temperature Control and Monitoring Standards and

Procedures

Food begins to decompose as soon as it is taken from the plant, the ground or from the

animal. The rate of decomposition is related to how quickly spoilage bacteria can

grow and multiply. Sensory and visual signs, such as, smell, texture, taste,

discolouration etc, can identify spoilage bacteria. Temperature control can be used as

a method of slowing down the multiplication of bacteria and therefore prolong the life

of the food.

More importantly, temperature can be used to control the rate at which pathogens or

harmful bacteria multiply. The majority of pathogens prefer to multiply in the danger

zone. The danger zone is the temperature between 8°C and 63°C. By allowing high

risk and perishable food items to be stored within these temperatures will certainly

cause the food to become contaminated with pathogenic bacteria, which if consumed,

may cause food poisoning. By keeping such foods below 8°C or above 63°C (for hot

holding – having obtained a core temperature of 75°C for 2 minutes) ensures the food

is safe for the agreed time limit.

For the purpose of Quality and Food Safety in the distribution and wholesale food

business, we are required to keep our high risk and perishable foods below 8°C, and if

the food item is frozen, it should be stored below -18°C. (Law states that the required

temperature for chilled food is a maximum of 8°C).

These temperatures are supported by the following legislation:

EC Regulation 852/20041

Food Hygiene (General provisions) (Jersey) Order 1967

The Food Hygiene Regulations 2006 (as amended)

In order to supply evidence to support “due diligence”, records of all of our

temperature practices as part of our operation; need to be collated on a daily basis,

these include delivery and receipt checks and daily temperature checks for chilled and

frozen stored goods. (See section 4.7.3 Daily Monitoring of temperatures).

4.7.1. Standards for Temperature Control and Monitoring

There are two categories of temperature measurement that are applicable in every

food business:

The measurement of the temperature of the food itself.

The measurement of the air temperature where the food is stored.

Temperature monitoring is conducted by using either automatic temperature

monitoring devices (including Infrared types), or by using a probe thermometer.


a) Probe Thermometers

Must provide an indication whenever the battery needs replacing.

Must be equipped with a food quality stainless steel probe, long enough to

measure the centre temperatures of food.

Must be cleaned with a sanitised wipe before every use.

Probe needs to be strong enough to penetrate dense materials

Use separate thermometers for raw and high-risk foods (if applicable).

Must be calibrated on a regular basis. (See below)

4.7.2. Calibration of Probe Procedures

It is necessary as part of your “due diligence” and quality assurance procedures to

check that your probe is working correctly. There are two temperature-testing

requirements: one for the registering of cold temperatures and one for hot. It is a

requirement that the probe is calibrated twice a week and that these temperatures are

recorded

a) Cold temperature test – Place the temperature measuring part of the probe

into a beaker of crushed ice or ice and a small amount of water. Wait for the

temperature reading to fall and become steady. Record the temperature reading on the

Calibration of Probe record sheet. The temperature reading should be between -2°C

and +2°C.

b) Hot temperature test – Place the measuring part of the probe into a boiling

kettle of water. Wait for temperature to become steady. Record the temperature

reading on the Calibration of probe record sheet. The temperature reading should be

between 98°C and 102°C.

4.7.3. Daily Monitoring of Temperatures

The following procedures in our daily activities require constant temperature

monitoring and recording of such temperatures.

All chilled and frozen food delivered and received into A.E.Surcouf & Sons

Ltd.

All fresh meat received from the Butchery as part of a delivery to a customer.

All chillers and freezers – Automatically monitored by Woodley system

All deliveries to the customer.

Vehicle operating temperatures


4.7.4. Standards for Measuring Storage Temperatures

(Chillers and Freezers)

Temperatures need to be checked three times a day – e.g. 6.45am, 11am, and

3.30pm.

Areas for temperature monitoring – Air temperature via the probe, between

pack, unit display. (See temperature monitoring records sheet at the rear of this

section and in Part 5 Record Forms Masters)

Where possible, the air temperature reading needs to be taken at the same

place each time.

4.7.5. Procedure for Monitoring Storage Temperatures

(Chillers and Freezers)

Ensure the probe is thoroughly disinfected and switched on

Enter the temperature controlled unit

Close door

4.7.6. Air Temperature

Place probe in an area of the unit where there is sufficient airflow.

Wait for temperature to stabilise, read temperature and record.

4.7.7. Unit Display

Obtain unit display reading from the unit and record.

4.7.8. Between Pack

Place probe between two packs of goods. Take care not to pierce the outer

packaging.

Wait for temperature to stabilise and record temperature.

4.7.9. Destructive – If advised to do so

Place probe into the centre of a food item, either having removed the

packaging or piercing the packaging with the probe.

Wait for temperature to stabilise, read temperature and record.

Ensure the food item is removed and disposed of after destructive temperature

monitoring.

4.7.10. Exiting the unit

Exit the temperature controlled unit, ensuring that the door is closed.

Ensure that all records are completed and signed off at the end of the day.


4.7.11. Emergency Procedures on Temperature Control

Failure

Please see Emergency Procedures in Section 4.24


4.8. Picking the Goods for Loading & Delivery

Incorrect picking order of consumable goods may cause the food items to remain at

ambient temperatures for too long. Allowing chilled and frozen food items to be kept

for a period of time at room temperature, may cause the food item (if it is frozen) to

start to defrost and subject the goods to warm temperatures and sun light; which in

turn may encourage pathogenic bacteria to multiply and hence, cause a consumer to

suffer with food poisoning.

It is imperative to the quality and food safety of all of our products, especially chilled

and frozen goods that they remain at ambient temperatures for as little time as

possible.

4.8.1. Standards and Procedures for Picking the Goods from

Storage

All food items need to be picked in the correct order:

Frozen

Chilled

Doors to freezers and chillers need to be kept closed whilst picking the goods.

Personal protective clothing should be worn whilst in the temperature-

controlled unit.

Pick the goods against the printed list provided by the main office for the

day‟s delivery.

Trolleys should be utilized to transport the goods from the picking stage to

loading the temperature-controlled vehicle.

Examine best before dates/use by dates, quality of food item and packaging to

ensure suitability of goods for delivery.

Pack the goods immediately into the temperature-controlled vehicle. (See

section 4.9 Loading the vehicle)

Ensure that all paperwork is completed including noting the temperature of

goods and vehicle prior to delivery.

If you are unsure about the quality of any goods, inform a member of the

management or supervisory team for further inspection.


4.9. Vehicle Loading

There is a risk factor involved with the loading of goods into delivery vehicles and the

way in which goods are stacked in the storage compartments of the vans.

Food may become contaminated in transit by cross-contamination from raw to high

risk and the added possibility of physical and chemical contamination. These risks

become more prominent should products be placed incorrectly into the van at the

loading stage of the process. The quality of the products may also be compromised

through breakages, food being compacted under heavier items and general lack of

care and attention during the loading stage.

4.9.1. Vehicle Loading Procedures and Standards

Loading of vehicles must be carried out quickly to ensure that temperatures of

the food products and of the vehicle storage areas do not rise excessively.

Food items must be kept at ambient temperatures for as little time as possible.

(Please also see Picking Goods for Loading & Delivery in Section 4.8)

Heavier items must be placed on the bottom of the vehicle storage area to

prevent crushing of more delicate food items in transit.

All raw meat must be placed in a plastic covered container for the journey

between the unit and the customer.

Food items, which may break in transit, are not to be transported with meat

items.

All goods are to be checked again for correct date markings and quality during

the loading process.

Delivery paperwork must be completed correctly.

Refrigeration unit should be switched off when doors are open to prevent ice

build-up on cooling units.

Ensure that you are clean and presentable (including clean hands) before

leaving to make the delivery.


4.10. Delivery of Goods to Customers

It is imperative to the quality and safety of goods that they are delivered to our

customers in a professional and hygienic manner. Failure to deliver products in the

correct way may cause the company to lose customers, face prosecution for the

delivery of unsound food and ensure our positive reputation is discredited through

adverse publicity and word of mouth.

There are many areas within the delivery of goods process where things may go

wrong. For example: Delivery temperature may exceed that which is required by

law, delivery vehicles may breakdown and that food may not fulfil the expectations of

customers in such ways that it may not be of the nature, substance and quality

demanded by the purchaser.

Specific responsibilities for delivery personnel can be found in the employee

handbook.

4.10.1. Standards and Procedures for delivery of goods to

customers

Ensure that the driver is of smart hygienic appearance.

Delivery of goods must be made without taking any unnecessary detour en

route.

Should an EHO wish to inspect the goods in transit, ensure that the EHO

Goods in transit record sheet is completed (See section 4.20 and Part 5 Record

Forms Masters) and returned this to the office on your arrival.

Once at the delivery address, ensure that there is a person present to accept

deliveries.

Check the deliveries for quality, intact packaging, contamination and

temperature. Should goods not be to the correct standard, ensure that they are

returned to A.E.Surcouf & Sons Ltd and that this is documented on the

delivery record sheet. Arrange for a credit note or replacement to be returned

to the customer.

Check deliveries against the customer order with the customer present.

Ensure that a signature is obtained before leaving the customer.

Ensure that a delivery temperature and time of delivery is written on the

delivery note.

Where requested, provide a delivery temperature of specific goods without

question.

Where goods are to be returned to A.E.Surcouf & Sons Ltd, ensure that they

are not left at ambient temperatures and are held in the temperature controlled

storage area of the vehicle.

Do not leave the doors of temperature-controlled vehicles open for long

periods of time.

Return to A.E.Surcouf & Sons Ltd immediately on completion of the delivery.


Where there is cash on delivery; please ensure that all monies are checked

before leaving the customer. All monies must be kept safe and handed in to a

member of the management team. (See procedures in the Employee Handbook

for more information).

Should anything have spilled in the temperature-controlled compartment of the

vehicle, ensure that it does not contaminate other food items for onward

delivery and clean up the spillage immediately.

In the case of breakdown (See Emergencies Procedures and standards in

Section 4.24).


4.11. Cleaning Procedures and Standards

It is a fundamental part of the operation of a food business that it is kept clean and in

good repair. Lack of cleaning may result in pest infestations, contamination of

foodstuffs, and impending prosecution from the local authorities and most certainly,

an unpleasant working environment for all of the employees.

As part of our quality and food safety commitment it is all of our responsibilities to

ensure that we operate our business in line with current legislation and that all areas

are kept clean and hygienic and in a manner which will ensure food safety.

There are many different cleaning chemicals that may be used for cleaning purposes

and each separate cleaning task, will require a different chemical to ensure that it is

conducted correctly. It is also of great importance to understand the Health and

Safety implications attached to each task and the use of the associated chemical.

Within the quality and safety systems we have chemical data sheets for each of the

chemicals used at A.E.Surcouf & Sons Ltd to ensure that all staff understands the

emergency procedures. Furthermore, these data sheets hi-light the environmental

issues and corrective action should there be a need to dispose of large quantities of

chemicals at any one time. Where chemical spillages and contamination may

compromise the safety of the food products, details of emergency procedures can be

found in the Emergency Procedures Section 4.24 of this manual. Advice from local

authorities and suppliers may be sought, should an event of this nature occur.

4.11.1. Principles of Cleaning

Effective cleaning usually requires three elements: heat, chemical detergents and

physical energy (elbow grease). All of these need to be properly controlled to have

the correct effect. For example: chemicals must be used at the correct strength, water

at the right temperature and changed frequently.

It is correct to say that it would not be possible for a large walk in freezer unit to

undergo a chemical and water based cleaning regime on a weekly basis, due to the

very nature of the equipment and the health and safety implications involved in the

task. However, it is realistic to ensure that a freezer unit is swept out on a weekly

basis (at least), has good housekeeping principals applied to the unit at all times (see

Use and Maintenance of temperature Controlled Equipment in section 4.6), and is

deep cleaned on a regular basis.

Where surfaces to be cleaned are concerned, it is a requirement of the UK and EC

Food Safety legislation that internal surfaces of the structure and equipment are

capable of being cleaned on a regular basis. This requirement underlines the necessity

that all surfaces are non-porous, made of a suitable material which ensures effective

cleaning and that the siting of equipment such a shelving provides access for cleaning

to be carried out. Therefore, it is necessary to clean under equipment, not just the

surfaces that are easily accessible.


4.11.2. Standards for Cleaning Activities

Sweeping – Must be thorough, using a clean broom, ensuring that debris is discarded

into waste bins. Care must be taken to sweep under static shelving and where

possible shelving and equipment should be moved to provide access.

Floor Cleaning – Must be conducted using a clean dedicated mop and bucket, (to

prevent contamination there must be separate mops and buckets for staff kitchen, the

shed area and the toilet areas), degreaser mixed with very hot water. Change water

where necessary and ensure the wet floor/slippery surface sign is visible.

Surfaces – Use a food grade multipurpose surface cleaner, very hot water and a clean

cloth. Water must be changed regularly.

Kitchen Area – All areas of the kitchen must be kept clean. Follow the guidelines for

sweeping, floor cleaning and surfaces. Use separate cleaning equipment for the

kitchen areas.

Toilets – Must be cleaned using an antibacterial toilet cleaner. All surface areas

including cistern and flush handle must be cleaned using a sanitizer or detergent and

sterilizer. Separate toilet brushes, mops and cloths must be supplied and used for the

sole purpose of the toilet areas. Floors must be cleaned as detailed above.

Containers – Containers used for the segregation of foodstuffs in transit must be

washed and disinfected as per the cleaning schedule and whenever there is a risk of

contamination of other foodstuffs.

Vehicles – These must be cleaned inside and out as detailed on the vehicle cleaning

and maintenance schedule in Part 5 and also exact procedures can be found in section

4.12 Vehicle maintenance and cleaning.

Should vehicles be subjected to food items breaking or spillages, then these must be

cleaned up immediately to prevent the risk of contamination.

Trolleys – There must be cleaned using very hot water and a multipurpose cleaner.

Where heavy soiling has occurred, then a detergent and disinfectant solution must be

used.

Hands – These must be cleaned regularly throughout the day using hot and cold

running water and an antibacterial soap. Hands must be dried using a hygienic method

i.e. clean hand towel, paper towels or hot air blower. Specific guidelines on the

frequency of washing hands can be found in the employee handbook.


Temperature Controlled Equipment – These must be swept out at least weekly and

good housekeeping must be maintained on a daily basis. For chillers, the wall

surfaces, floor and ceilings must be washed and disinfected on a weekly basis. Deep

cleaning of all temperature-controlled equipment must be conducted on a regular

basis.

Temperature Controlled Equipment Handles and Door Seals – These are often

forgotten. Therefore these must be cleaned as part of the equipment as detailed on the

cleaning schedule. The use of a detergent & disinfectant or sanitizer is most effective.

Check for serviceability at the same time as cleaning.

4.11.3. Chemical Safety – COSHH (The Control of

Substances Hazardous to Health)

Chemical safety is a very important part of the cleaning process. It is imperative for

the safety of employees and the wholesomeness of our products that we follow some

simple rules.

Only the correct chemical is used for the task in hand.

You read and understand the warning signs on the chemical containers.

You read and understand the dilution, usage, first aid procedures and disposal

procedures. These can be found on the containers or on the chemical data

sheets in the main office.

You never decant the chemicals in to unmarked containers or bottles.

You never drink, sniff or mix the chemicals.

You wear suitable protective clothing provided when handling chemicals.

All chemicals are stored safety in a lockable cupboard or room.

Seek advice if you are unsure about anything.

More information regarding the chemicals that we use and store as part of our

operation can be found on the chemical data sheets located in the main office, on the

containers themselves and in the employee handbook.

Should a chemical spill or the possibility of chemical contamination occur to a food

item, please refer to the Emergency Procedures section 4.24

4.11.4. Procedures for Cleaning - The Cleaning Schedule

A thorough documented cleaning schedule for the unit is provided to ensure that all

areas are maintained in a hygienic manner and that grime and debris is not allowed to

build up. It is the responsibility as part of everyone‟s job descriptions to ensure that

tasks indicated on the cleaning schedule are completed effectively and at the correct

time and day. Safety procedures as detailed on the cleaning schedule must be adhered

to at all times. (A copy of the current cleaning schedule can be found at the back of

this cleaning section and in Part 5 Record Forms Masters.Holchem cleaning training

cards can also be found in this section. These are designed to assist in ensuring that

operatives carrying out cleaning tasks do so in a safe and hygienic manner and that

tasks are completed in a specific way.)


As part of our commitment to quality and food safety, the cleaning schedule will be

reviewed and changed where necessary to ensure it‟s effectiveness and that it remains

current and in line with the nature of our operation. All changes will be communicated

to all staff.


4.12. Vehicle Cleaning and Maintenance

It is company policy and a legislative requirement that vehicles are kept clean and

maintained in good repair and condition in order to protect foodstuffs from the risk of

contamination and, if necessary, designed and constructed to allow adequate cleaning

and disinfection.

All of our vehicles that we use for the transportation of foodstuffs have been designed

for that purpose. However, allowing the vehicle to become in disrepair and

unhygienic will almost certainly cost the company in terms of customer confidence,

the contamination of food items and prosecution should it be found that A.E.Surcouf

& Sons Ltd were negligent in prevention of such contamination. Information relating

to the responsibilities for vehicle maintenance can be found in the Employees‟

Handbook.

A vehicle maintenance and cleaning schedule has been designed in order to ensure the

quality, safety of all food items and the serviceability of the vehicles we use for

deliveries. This schedule covers all areas of the vehicle maintenance including water,

tyre and oil checks and the thorough cleaning of the internal surfaces. The schedule

can be found in the last few pages of this section and in Part 5 Record Forms Masters.

4.12.1. Vehicle Cleaning Standards and Procedures

All internal surfaces must be swept out using a clean designated broom. Any

debris swept from the vehicle must be placed in the waste receptacle.

Using very hot water, detergent and then a food grade disinfectant, the internal

surfaces must be washed, paying particular attention to ceiling areas, walls and

any crevices.

Door seals must be checked for corrosion.

Vehicle handles must be washed and disinfected as part of the vehicle-

cleaning schedule.

To maintain a constant check of the hygiene and cleanliness levels of the

temperature controlled compartment, continuous monitoring of the vehicles is

necessary. Corrective action through cleaning may be required in addition to

the cleaning tasks identified on the schedule.

External surfaces of the vehicles must also be cleaned using a power washer at

least once a week and whenever the vehicle is in need.

All areas should be left to air dry.

Water, tyres and oil checks must be conducted on a weekly basis, to ensure the

vehicles mechanical mechanisms are working correctly.


4.13. Pest Control

Pest control is a vital part of any food businesses hygiene programme. Pests and

insects such as flies, mice, cockroaches, rats and birds carry many organisms which

could lead to illness, should the consumer eat food which has become contaminated

by them. There is also the inevitable prosecution should a food premises not control,

monitor and implement corrective action, should there be an infestation.

Proprietors, Directors and those persons responsible for managing a food business

have a legal duty under The UK Prevention of Damage by Pests Act 1949, the (EC)

Regulation No. 852/2004 on the hygiene of foodstuffs and The Food Hygiene

(England) Regulations 2006 (as amended), and the Food Hygiene (General

Provisions) (Jersey) Order 1967 to keep the premises free from infestation. Local

Authorities have the power to close food premises that are infested by rodents or

insect pests, and currently fines for having for sale or possessing pest damaged or

contaminated foods can be unlimited. In addition, all chemicals used in the control of

pest infestations must comply with the requirements of the UK COSHH Regulations

2002, the UK Control of Pesticides Regulations 1986 and the UK Food and

Environment Protection Act 1985.

Did You Know?

One fly may carry up to two million bacteria, which it may transfer from

waste, animal excrement and contaminated food to wholesome food.

One mouse sheds an average of 70 to 80 droppings per day and is said to be

incontinent because it urinates frequently due to a very weak bladder.

Cockroaches carry an array of disease organisms in their gut, feet and on their

bodies. Eggs carried in their backs can be spread around the food unit and

transferred to homes and other premises should the sole of a shoe squash them.

Weils disease is fatal to humans and is contracted through rats urine.

Most foreign body complaints in the food industry are related to pest

infestations.

4.13.1. Pest Prevention Standards and Procedures

Premises must be kept clean and in good repair.

Food must only be consumed in staff dining areas.

All food must be kept in an enclosed container and packaging must not be torn

or broken.

All areas of the unit (including external areas and vehicles) are to be

thoroughly cleaned on a regular basis. (See cleaning schedule in section 4.11).

Fixtures and fitting must be above the ground to facilitate effective cleaning.

Spillages must be cleaned up immediately.

Effective stock rotation regime must be adhered to for all dried goods and

temperature controlled goods.

All deliveries must be check for pests and pest infestations.

All waste receptacles must have their lids closed when not in use.


All waste and refuse must be disposed of on a regular basis.

Vegetation on the external part of the premises must be eliminated or kept in

such a state that it does not harbour pests.

All opening windows on external walls must be screened with 5mm mesh.

Doors into the premises must be pest proofed i.e. plastic screened.

All staff must be trained in the procedures of what to do should they suspect a

pest infestation or actual sighting of pests.

All pest sightings must be recorded on the Pest Record Form. (A copy can be

found in the final part of this section and in Part 5)

Pipe work leading from internal to external areas must be correctly maintained

and gaps between pipes and wall surfaces must not be allowed.

Roof and ceiling areas must be designed to allow inspection and pest control.

Gullies and drainage systems must be protected against pests and rodents.

All food storage areas must have adequate lighting and ventilation.

Areas directly adjacent to the entry/exit points of the premises should be

constructed of concrete.

4.13.2. Record Keeping

Sightings of pests must be recorded on the relevant pest recording paperwork

(an example can be found in the final section of this chapter), and investigated

by the management of the food business.

Official visits by the nominated pest control company must be recorded and

action points communicated and implemented immediately.

All bait boxes left by must be numbered and positions of the boxes indicated

on the unit plan, which is retained with the record file.

Corrective action on the event of a pest infestation must be recorded and

reviewed on a regular basis.

Enhanced cleaning and staff training in the event of a pest infestation must be

recorded and reviewed on a regular basis.

Results following pest control visits by must be recorded with noted

improvements regarding the reported pest infestations.


4.14. Design and Construction of the Premises

The Food Hygiene (General Provisions) (Jersey) Order 1967, together with the EC

Regulation No. 852/2004 on the hygiene of foodstuffs and The Food Hygiene

(England) Regulations 2006 (as amended) has specific requirements relating to the

design and construction of food premises. These requirements were introduced

because inadequate provisions regarding the design, layout, materials used for

construction of external and internal surfaces etc. could have a negative impact on the

standards of hygiene performed within the unit.

Here at A.E.Surcouf & Sons Ltd, we believe in maintaining the premises, both

structurally, cosmetically and through provision of hygienic systems, which ensures

food safety, productivity and quality in all of our operations.

4.14.1. Design and Construction Standards

Premises and Equipment – The premises are constructed and designed to be suitable

for the functions carried out within them. The design enables the maintenance of high

standards of hygiene and the prevention of product contamination.

a) Fabrication – External

The premises must be located in an area that is free from contamination from

adjacent activities, is easily accessible for the provisions of services needed,

free from the risk of flooding and free from pest infestations.

The premises must be of sound construction and maintained in a good state of

repair with the condition of the buildings receiving regular reviews as an

effective part of the company‟s maintenance programme. Repairs will be

conducted as necessary.

The yard areas must have adequate effective drainage, be free from vegetation

and weeds.

The perimeter of the unit must be fenced or be marked by boundaries.

b) Fabrications – Internal

Walls – The surface of the walls must be constructed of a suitable material

that is impermeable, is durable and easily cleanable.

Doors – The doors must be constructed of a non-deteriorating material and

shall be close fitting. Doors that open directly to the outside should be

adequately screened to prevent the entry of pests.

Windows – Windowsills within food rooms must be designed to minimise the

build-up of dirt and debris. All windows that have an opening facility within a

food room must be screened with 5mm mesh. All glass within a food room or

leading to a food room must be made of toughened glass to prevent breakage.


Ceilings – These must be designed to prevent the accumulation of dirt, debris

and condensation. The surface must be smooth, easily cleaned and kept in

good repair. Where false ceilings are fitted, these must be designed to

accommodate pest control procedures.

Floors – These must be constructed of materials suitable of wear and tear.

The surface must be made from impervious material, be smooth, free from

cracks and be easily cleaned. The condition of all floors must be reviewed on

a regular basis, with appropriate maintenance conducted as necessary.

Lighting – Adequate lighting must be provided in all work areas (minimum

350 Lux per square meter). All light fittings must be covered with

shatterproof coverings. The coverings must be kept clean and free from dirt

and debris.

Services – Pipe work, ventilation points and other auxiliary structures must be

sited and constructed so that they can be easily cleaned.

Effluent and Waste Disposal – These must be efficient and maintained at all

times. All effluent lines including sewerage system must be constructed to

carry peak loads and shall be constructed as to not contaminate water supplies.

Refuse Collections – Refuse must be stored in suitable receptacles until

collection. Regular adequate collections must be made.

Equipment – All equipment including cold stores must be designed,

maintained and repaired in accordance with the manufacturer‟s instructions to

facilitate hygiene control and to prevent contamination of products. (See use

of temperature controlled equipment in section 4.7). All equipment must be

included on a maintenance schedule. Records of maintenance carried out must

be kept including faults located and actions plus the appropriate remedy to

correct them. The design of equipment must facilitate cleaning and equipment

must be detailed on the cleaning schedule. Where appropriate, equipment

must be calibrated (see use of Temperature controlled equipment in section

4.6)

Toilet, Washroom and Hand wash Sinks – These must not lead directly onto

a food room. There must be adequate number of toilets (both male and

female) in relation to the amount of employees employed at the premises.

Toilets and cloakroom facilities must be constructed of waterproof, washable

materials and be maintained in a clean condition. Hot and cold running water

or premixed water must be supplied. Antibacterial soap must be supplied and

replaced as necessary. Appropriate hand drying facilities must be provided

and maintained as necessary. Relevant hand washing notices must be

displayed in prominent positions.

Changing Facilities – Where outdoor clothing is to be stored, lockers should

be provided for this purpose. Lockers must be located away from high-risk

foods and in an area that will not cause contamination of food products.

Where possible, lockers should be located in staff facilities.


4.15. Maintenance of Premises and Equipment

Maintenance of equipment, building structure both internal and external has the

capacity of contaminating foodstuffs. Extra provisions must be made by the

management and Directors of a food business to ensure that food does not become

contaminated through routine and emergency maintenance work(s).

4.15.1. Maintenance Standards and Procedures

All engineers or contractors employed for the purpose of conducting

maintenance work on or in the premises or equipment must read and sign that

they have understood the Company‟s food safety procedures (See Engineer

and Contractors safety Guidance form at the rear of this section and in Part 5).

Where possible, all maintenance work(s) must be conducted when the business

in not in operation. For example, after 3pm, or at weekends.

Where temperature controlled equipment is to be worked upon, food items

must be removed and stored in another temperature-controlled piece of

equipment when the temperature-controlled equipment is to be disconnected

from the power supply. (See Use and Maintenance of Temperature-Controlled

Equipment in Section 4.6)

All food items in the area where maintenance is being carried out must be

covered with a polythene sheet to prevent physical contamination.

Only authorized and fully qualified engineers must carry out work(s) within

the unit.

All temperature-controlled equipment must be allowed to reach the correct

operational working temperature before temperature controlled food items are

placed within the unit.

A competent member of the management team before the engineer must check

all work(s) carried out or contractor leaves the premises.

The contractor or engineer plus a member of the management of the Company

must sign for all work.

4.15.2. Record Keeping

A record of the engineers or contractors declaration to the company‟s

procedures relating to food safety must be retained on the premises. (A copy

of this can be found at the rear of this section and in Part 5)

A maintenance record must be attached to the original maintenance

request/confirmation form, and be retained on the premises for a minimum of

1 year. (See part 5 and page overleaf in this section)


4.16. Food Complaints

Food complaints tend to be few and far between. However, as part of our quality and

food safety systems, it is important that a set procedure is followed should the

complaint manifest into a more severe occurrence.

Records of all actions performed must be recorded as part of our due diligence

defence and these records must be retained for a minimum of 2 years. It is always

advisable to monitor the number of complaints against the food items being

complained about. It could be a problem on behalf of a supplier or a breakdown of

our operational procedures that is causing the inconsistencies. A review of all of the

company‟s procedures and systems is vital to ensure that events such as these do not

occur on a regular basis. These reviews with the results must be documented and

communicated to all staff.

4.16.1. Customer Complaints Standards and Procedures

Thank the complainant for bringing this matter to your attention.

Complete the Food Complaint record form. (A copy can be found at the rear of

this section and in Part 5).

Do not admit liability.

Arrange for product up lift as soon as possible.

Ensure that the complainant keeps the food item well covered, labelled “not

for human consumption” and preferably in a cool area.

Check other products in storage, and if found to be in a similar state as the

complainants product, remove, segregate and label accordingly.

Uplift product and issue credit note (if applicable).

Examine product once back at the unit.

If the product is faulty or contaminated, check on the computer system for

recent deliveries and arrange product up lift.

Contact original supplier and discuss the complaint.

If applicable, arrange for the product to be returned to the supplier.

Supplier should contact the complainant and A.E.Surcouf & Sons Ltd with

explanation, investigation results and apology.


4.17. Allegation of Food Poisoning

All allegations of food poisoning must be taken extremely seriously, no matter how

unlikely the allegation seems. As a wholesale business, we are the “middle man” in

the food chain. Should the allegation be proven to be genuine, the cause and source

of the food poisoning organisms will have to be ascertained through analysis of the

food products consumed.

It is not unrealistic to say that the source and cause of the bacteria may put the

supplier as the source, A.E.Surcouf & Sons Ltd or the catering establishment, at

which the ultimate consumer has dined. To ensure that we have a satisfactory due

diligence defence, all records and the standards below must be adhered to.

4.17.1. Allegation of Food Poisoning Standards and

Procedures

Complete the Allegation of Food Poisoning record form. (A copy can be found

at the rear of this section and in Part 5).


Thank the complainant for reporting the matter and ensure them that an

investigation is to be carried out.

Should the complainant allege that a number of customers have reported

symptoms; professional advice from the local EHO department must be

sought.

If applicable to do so, ensure that a product recall notice is communicated to

all staff.

Where possible, arrange for remaining products to be uplifted.

Check recent deliveries of the same product to other customers and uplift as

appropriate.

Freeze down products uplifted from the complainant/customer as evidence.

Isolate similar products within the units‟ storage and label accordingly.

Inform the supplier immediately.

Arrange for products to be tested for microbiological analysis. EHO will

advise and assist with this if they deem it necessary.

When results of analysis, doctors and EHO reports have been finalized, either

release the food items for sale if they are safe or discard any samples

previously frozen down as evidence.

Communicate findings and results to all staff.

Remove recall notice.

Communicate to complainant with results of findings if applicable to do so.


4.18. Product Recall

Product recall events are few and far between. However, we must be prepared as part

of our quality and food safety systems to have set procedures to deal with an

occurrence of this nature.

Product recall happens because a complaint has been raised and for safety purposes it

is a requirement that all products are recalled whilst an investigation into the

complaint is being made. The nature of the product recall can be one of the following

reasons: Trade Withdrawal, Food Hazard Warning or an Emergency Control Order.

Very often, the recall is cancelled on completion of the investigation and satisfactory

results. The suppliers give notification of this.

4.18.1. Product Recall Standards and Procedures

Complete the company product recall form. (A copy is at the rear of this

section and in Part 5 of this manual).

Ensure a sign is posted in a visible area.

Communicate to all staff the details of the product recall.

Segregate all stock with the applicable batch number relating to the recall and

ensure that it is put in the appropriate holding area and that an “unsound Food”

Sign is displayed.

Ascertain from the computer system those customers who have recently

accepted deliveries of the products and ensure the batch numbers match.

Telephone those customers and explain the situation.

Ensure that customers segregate the products in their establishment and keep

as cool as possible.

Arrange for immediate product up lift.

Raise credit note or delivery of alternative product.

Uplift product and bring back to the unit.

Place the product in holding area (see above).

Arrange with supplier to have the product picked up.

Ensure that no further deliveries of the product are accepted into the unit.

Await further instructions from the suppliers.

Ensure communication on the progress of the recall to all staff.

Retain all records of communications and in-house procedures as part of the

due diligence defence system.

Suppliers will communicate with A.E.Surcouf & Sons Ltd once results of the

investigation have been finalized.


4.19. Disposal of Unsound Food

It is a legal requirement that “no person shall sell for human consumption, offer,

expose or advertise for sale for human consumption, or have in his possession for the

purpose of such sale, any food rendered injurious to health”.

Therefore, procedures must be implemented to ensure all unsound food is disposed of

correctly. Failure to remove and discard unsound food may result in the food item to

be delivered to a customer and may ultimately cause the consumer of the foodstuffs to

become ill. If such an incident occurred, prosecution would be inevitable.

4.19.1. Procedures for the Disposal of Unsound Food

On becoming aware of the food item that may be unsound, segregate the food

item and contact a member of the management or supervisory team.

Once authorized by the management to do so, discard the food item into the

waste bin.

Complete the Stock Wastage Record Form.

Statistical analysis on a monthly basis if helpful to identify gaps in the stock

rotation procedures or operational standards. These should be reviewed and

amended where necessary to reduce the amount of stock wastage.

Communicate and re-train all staff where appropriate.

Where food items may be highly contaminated or pose an imminent risk of

injury to health, Environmental Health Officials should be asked for advice on

the correct disposal methods.


4.20. Environmental Health Inspections

The local authority EHO (Environmental Health Officer) is responsible for enforcing

much of the legislation relating to food safety. Their primary concern is to ensure that

food consumed by the public is safe to eat, will not cause illness, is not contaminated

by foreign bodies and will not under any circumstances damage a persons health.

Under the Food Safety (Jersey) Law 1966 and the Food Hygiene (General Provisions)

(Jersey) Order 1967, the EHO have the right to “enter the premises at all reasonable

times, for the purpose of ascertaining whether there is or has been on, or in connection

with, the premises any contravention of the law”. (Under these laws, they also have

the right to inspect food that is in transit).

Environmental Health officers achieve their objectives through conducting a thorough

investigation of the food business, the procedures and standards. By implementing,

reviewing and correcting our own H.A.C.C.P. and Quality Management systems

within our company, ensures that we meet and exceed the required standards dictated

by EC Regulation No. 852/2004 on the hygiene of foodstuffs, The Food Hygiene

(England) Regulations 2006 (as amended), The Food Hygiene (General Provisions)

(Jersey) Order 1967 and all other subsequent legislation.

4.20.1. EHO Inspection Criteria

Most EHO inspections follow set criteria to determine whether the food business

complies with the relevant legislation. The criteria usually take the following format:

Inspection of the physical condition of the premises.

Assessment of the level of cleanliness of the premises including the

effectiveness of the cleaning schedule.

Assessment of the food processes carried out at the unit. i.e. Receipt, delivery,

Storage etc.

Assessment of the potential for contamination and cross contamination.

Staff training and the records of such training.

Staff facilities including toilets and washrooms.

Pest control and monitoring procedures.

H.A.C.C.P.

Supplier information and records.

Provision for emergency events.

Occasionally samples of food items may be removed for the purpose of

analytical evidence regarding the microorganisms contained within foodstuffs,

which are for sale.


4.20.2. Corrective Action Post Inspection

The EHO will generally indicate areas for improvement at the close of the inspection.

These very often are not an official notice, but are recommendations and guidelines

on how the food business can progress their hygiene standards. Where more serious

issues have been identified, which contravene legislation, an improvement notice,

prohibition order or notice, or an emergency prohibition order may be placed on the

premises depending on the severity of the contravention.

Improvement notices do not close the business but the work(s) to be carried out must

be completed within a specific amount of time. Currently it is not less than fourteen

days of the date of the inspection. Should the work(s) not be carried out, a prohibition

order will be placed on the premises, equipment or the process that is at fault.

Prohibition Order and notices are placed on a business, a process or piece of

equipment etc. should they pose a risk of injury to health. The prohibition order

ceases to have effect when the EHO has evidence of corrective action carried out and

that he/she is satisfied of the effectiveness of the action. A certificate is placed on the

business, stating that there is no longer a risk of injury to health.

Where there is an imminent risk of injury to health, an emergency prohibition order is

placed on the proprietor of the business by the courts. This order ceases to have effect

when the applicable works have been carried out and an EHO is satisfied with their

effectiveness.

4.20.3. EHO Inspection Procedures and Standards

To ensure that any Inspections by the local environmental health are conducted

correctly and to company standards, it is important that the following is adhered to:

A nominated representative from the company‟s management or supervisory

team must accompany the EHO throughout the visit/inspection.

The EHO visit/vehicle in transit inspection record form must be completed. (A

copy can be found in the last section of this chapter and in Part 5 Record

Forms Masters).

On completion of the visit/inspection, detailed notes must be made on areas

for improvement and action to be taken.

A meeting between the Directors and Management of the business must take

place within 24 hours to discuss and determine the appropriate action to be

taken.

A documented action plan must be produced indicating the person responsible

for the corrective action and a time scale for completion. The person in charge

must verify this corrective action.


4.21. Internal Audit Procedures

As part of our commitment to Food Safety and Quality an internal auditing procedure

is necessary to evaluate our effectiveness in all areas of our business. Our Company

Audit has been designed to comply with CMi‟s accreditation criteria, although we are

not signatories to this, the Industry Guides to Good Hygiene Practice for Wholesale

and Distribution, EC Regulations. 852/2004 on the hygiene of foodstuffs, The Food

Hygiene (England) Regulations 2006 (as amended), the Food Safety (Jersey) Law

1966 and the Food Hygiene (General provisions) (Jersey) Order 1967. A copy of the

audit can be found at the rear of this section and in Part 5.

Areas that are covered by the audit include:

H.A.C.C.P.

Quality Management

Company Organisation and Quality Systems Review

Record Keeping

Company Audits

Product Traceability

Product Recall

Complaint Handling

Suppliers

Premises and Environment

Cleaning

Waste and Refuse

Pest Control

Transportation

Cross Contamination

Stock Rotation

Physical Contamination

Operational Control

Product Handling

Personnel

Training

Communications

4.21.1. Auditing Procedures and Standards

The audit is to be carried out by a member of the management or supervisory

team once every calendar month.

Each section is divided up into separate standards and questions. Answers to

each standard or question must be sought.

Each question or standard is to be awarded 2 marks for full compliance, 1

mark for partial compliance and zero marks for non-compliance.

Scores for awarded marks are to be written in the far right hand column.

It is advisable that notes are made regarding any areas that do not meet full

compliance. This will help in formatting the action plan.


Where a standard asks a question relating to the staff‟s knowledge in a

particular area, it is a requirement of the audit to seek evidence from members

of staff picked at random.

Where a standard asks if records are kept for a particular topic, then the

records should be sought and inspected for legitimacy.

The audit cannot be conducted effectively from an office; it is a requirement

that the auditor walks and inspects the effectiveness of the business from the

operational side.

On completion of the audit, tot up your score and transfer them into a

percentage.

Results of the audit are to be discussed firstly with the Directors and

Management of the business, and then with the members of staff.

The action plan identifying the person(s) responsible for improvements and a

time scale for completion must be drawn up following the audit to ensure that

continual progress is made. The action plan should be verified and signed off

by a Director when all of the action points have been completed. (An action

plan can be found at the rear of the audit document in this section and in Part

5)

Retention of audits carried out and the associated action plans is part of our

“due diligence defence” and quality monitoring systems.

It is recommended that an external auditor be employed on a quarterly basis to

carry out independent audits of the premises.


4.22. Personnel Procedures and Standards

Inadequate provision for the exclusion of carriers that may unknowingly contaminate

food with food poisoning organisms will compromise the safety of food and may

cause the ultimate consumer to suffer with food poisoning. It is because of this that

there is stringent legislation in place to ensure that all food handlers comply and

ensure safety through the food that they are handling.

The nature of the business here at A.E.Surcouf & Sons Ltd is not considered to be an

extremely high-risk operation; we do however handle and transport food that may be

deemed as high-risk, for example cooked lobsters. However, as part of our due

diligence defence, our mission and commitment to quality products and services and

our dedication to providing safe food to all of our customers; high regard to the

hygiene and welfare of our staff is of paramount importance.

4.22.1. Health Screening

It is company policy and part of our due diligence defence, that all employees

involved in the handling of consumable products are health screened:

Pre-employment

On returning from absence due to sickness

On returning from a holiday

Where it is necessary and subject to the cause of the employees‟ sickness or lack of

health, an experienced occupational health doctor may be contacted to verify the

suitability of the employees return to work. He/She, if they deem it necessary, may

take faecal specimens and/or nasal swabs for examination to determine the nature of

illness.

The current health screening questionnaires for pre-employment, sickness absence

and holidays can be found at the rear of this section and in Part 5.

a) Pre-employment

Prior to employment being offered or at the final interview stage, a

confidential pre-employment questionnaire must be completed to ensure

information is up to date and that the candidate causes no concern for the

safety of food items.

Pre-employment questionnaires must be retained in the employees‟ personnel

records file, once acceptance for employment has been agreed.

A competent person who can assess if any positive answers warrant further

investigation by a medical practitioner must review pre-employment

questionnaires.

Results of Pre-employment questionnaires must be kept strictly private and

confidential.


b) Post Sickness/Holiday

Post sickness and holiday health review questionnaires must be completed

before returning to work.

A competent person, who can determine whether the employee is fit enough to

carry out his/her duties and will not cause concern to the safety of foodstuffs,

must review the results of this questionnaire.

Should samples be required to be taken prior to return to work, employees

may continue to carry out very low risk tasks until confirmation from medical

authorities states that the person is fit. Increased personal hygiene procedures

must be displayed to ensure any viruses or food poisoning bacteria are not

transported to other members of staff.

Results of sickness/holiday questionnaires must be kept strictly private and

confidential and be retained on the employees‟ personnel record file.

4.22.2. Sickness Reporting

It is a legal requirement that all food handlers who knows or suspects that he or she is

suffering from, or is a carrier of, any disease that is likely to be transmitted through

food or has an infected wound, skin infection, skin condition, sores or diarrhoea, in

circumstances where they may directly or indirectly contaminate food with

pathogenic micro-organisms, must inform the proprietor of the food business. The

following are considered to be reportable diseases:

Confirmed or suspected cases of Salmonella, Campylobacter, Shigella,

Vibrioparahaemolyticus, Bacillus, Staphylococcus aureus and Clostridium

perfringens.

Confirmed or suspected cases if viral gastro-enteritis

Infections due to Entamoeba histolytica, Cryptosporidium parvum and

Giardia lamblia, or with worms.

Case or contact of typhoid or paratyphoid fever.

Infection with Verotoxin-producing Escherichia coli (E.coli Vtec)

Infection with hepatitis A

Diarrhoea and/or vomiting


4.22.3. Sickness Reporting Procedures

All employees must report any sickness to his/her manager or supervisor.

Should a food handler suffer any of the above diseases, medical advice should

be sought or contact made through the local EHO department.

Food handlers may only return to work if it can be proven that they no longer

pose a risk to health or to the safety of foodstuffs.

For general sickness such as a common cold or flu, the employee should

provide a medical certificate to the employer. Return to work is usual after the

employee no longer suffers with the illness.

Where an employee has diarrhoea and/or sickness, it is usual for the illness to

pass within a short period of time for example 48 hours. However, it is

advisable for employee who has suffered sickness and/or diarrhoea to exclude

themselves from food handling activities for a minimum of 72 hours after all

symptoms have ceased to exist. Where symptoms continue to be evident, then

medical intervention should be sort.

There is no guarantee that by an employee showing no signs of an illness that

they are clear of infection. Bacteria may still be passed through the faecal

route and may contaminate the food or other members of staff. If in doubt

faecal samples may be taken by a medical practitioner for confirmation that

the employee is fit for work.

Staff information regarding sickness reporting can be found in the employees‟

handbook.

4.22.4. First Aid Provisions

It is a requirement that:

Employees keep any open cut or abrasions on any exposed parts of his person

covered with a suitable waterproof dressing.

That suitable and sufficient bandages, dressings (including waterproof

dressings) and antiseptics for first aid treatments will be provided and

maintained.

As part of our operational procedures we have provided first aid facilities that include

blue waterproof dressings and bandages. Should an employee have the misfortune of

cutting him or herself, they are obliged to wear visible blue waterproof dressings. This

practice is part of our due diligence and control procedures to ensure that foodstuffs

do not become contaminated with either foreign bodies or microorganisms.

Employees, as part of their duties of employment are required to know the location of

their nearest first aid box and it is the responsibility of the supervisory and

management team to ensure that first aid supplies are available at all times.


4.22.5. Personal Hygiene Standards and Procedures

It is imperative to food safety and the professional conduct of our company that all

staff display and perform good personal hygiene practices. These include:

Washing their hands frequently. Especially after using the toilet, smoking,

eating and taking a break, touching their nose, face, hair and spots. Before and

after administering first aid. After cleaning and touching raw food items.

Not spitting or picking their nose

Covering all cuts and abrasions with a blue waterproof plaster.

Refrain from the use of tobacco or any other smoking mixture or snuff in any

food room.

Reporting all sickness.

Keeping himself/herself clean.

Wearing clean under and over clothing.

Further information regarding staff responsibilities towards personal hygiene can be

found in the employees‟ handbook.


4.23. Training

“The proprietor of a food business shall ensure that food handlers engaged in the food

business are supervised and instructed and/or trained in food hygiene matters

commensurate with their work activities”.

This legal requirement that places the responsibility on the proprietor, the company

and those persons in charge of the food business.

Definition of a food handler

“Any person in a food business who by his actions, or management, or decisions, or

advice, can directly influence the hygiene of any food handled by that business at any

stage”.

So from our Company‟s point of view, the food handling staff consists of:

Supervisors, Managers and Directors.

Warehouse, Store Persons and Delivery Personnel.

Any other staff that may at times come into contact with food stuffs, give

advice on storage, temperature control, product usage or deal with customer

enquiries and complaints relating to a food product i.e. Sales Staff and

Telesales.

4.23.1. Employee Training Requirements

Below is a list of training requirements that need to be carried out for each category of

staff.

A nominated employee should conduct induction training in-house on the first

day of a new member of staff‟s employment.

It is a requirement that on-job training and those topics, which are vital to an

employee‟s safety and the wholesomeness of the products that we provided, is

trained before the employee commences work.

The Foundation Certificate in Food Hygiene and the Intermediate Certificate

(or equivalent) course should be provided by a reputable external training

consultant or by a registered training centre, which is certificated by a leading

body, such as the RSPH or the CIEH. Many of the more technical topics such

as food preservation and microbiology will be covered on the aforementioned

courses.

The Company‟s commitment and statement of intent to Food Safety, Quality

and Health and Safety must be trained to all personnel as part of their initial

training.

Coaching to individual members of staff must be carried out to bring the

member of staff back to standard or to reiterate a previously learned point.


Thorough evaluation of the training process must be conducted to ensure the

effectiveness of previous training and to hi-light future training needs. These needs

must be documented in the format of an action plan with the future results resolved.

a) Induction

Induction training must be supplemented with practical demonstrations and the

employees‟ handbook.

Induction training must be conducted to all new employees before they

actively commence employment.

Induction training should cover:

o Familiarization Tour of the Premises

o Food Safety, Quality & Health and Safety Policies

o Personal Hygiene

o Contamination, preventative measures and corrective action

o H.A.C.C.P.

o Pest Control and Cleaning

o Quality Standards and Procedures

o Manual handling and COSHH

o Fire & Evacuation Procedures

o Company rules and regulations

o Sickness Reporting

o Roles and responsibilities

o Customer Care

o Contract of employment and its contents

o Company Organisation

o The working day and Payment procedure

o Holiday booking procedure


b) Supervisors, Managers and Directors

Legal obligations relating to the nature of the business

H.A.C.C.P.

Ensuring Quality Assurance through Standards and Procedures

Specific Temperature Control Monitoring, Corrective Action and Emergency

Procedures

Microbiology

Cross Contamination

Food Preservation

Pest Control, Preventative Measures and Corrective Action

Contactors and Engineers Control Relating to Food Safety and Quality

Employee personal hygiene & how to deal with non-compliance

Supervisors ONLY – Supervisory Techniques, One to One Training and

Coaching Skills

Specific Health and Safety i.e. Manual Handling & COSHH

Intermediate Certificate in Food Hygiene and Safety (to cover most of the

above).

c) Warehouse, Store Persons and Delivery Personnel

Basic Level Food Hygiene Certificate

Personal Hygiene

Temperature Control

Cross Contamination

Food Poisoning, Causes and Symptoms

Pest Control and Preventative Measures

H.A.C.C.P. and Quality Assurance Standards and procedures

Temperature Control, Monitoring and Corrective Action Procedures

Good Housekeeping and Cleaning for all areas

Specific Health & Safety i.e. COSHH and Manual Handing

Job Skills Training including Receipt of Goods & Picking Procedure and

Standards

Vehicle Hygiene & Cleaning

Preservation Techniques and Packaging

Stock Rotation and Food Labelling

Specific Role in Emergency Procedures

Food Handling Techniques

d) Other Staff


Temperature Control

Job Skills Training

Basic Level Food Hygiene Certificate

Personal Hygiene


Food Poisoning, Causes and Symptoms

Pest Control and Preventative Measures

Basic H.A.C.C.P.

Quality Assurance systems in place and their particular Role in the System

Specific Health & Safety

4.23.2. Record Keeping and Training Renewals

All staff must receive an annual refresher food safety training session

Through the communication channels i.e. communications meetings, notice

boards etc: revisions and new legislations must be discussed with staff

members indicating the impact on the business and their roles within the

operation of the business.

Through the training evaluation process, staff must be coached back to the

required standard or additional training provided to ensure the safety of

products and staff and the maintaining of the quality systems in place.

All training must be signed for by the employee receiving the training, the

trainer and the date of training. All training records must be kept on the

employees‟ personnel record file.

For Due Diligence purposes, training is only an effective source of evidence if

there is written confirmation of the employee‟s knowledge. For example; a

test completed satisfactorily on the given subject or a demonstration with an

observers comments on the activity being evaluated. Without this evidence is

very difficult to prove due diligence.

All records must be retained for a minimum of 3 years where an employee

leaves employment with the Company or indefinitely whilst employed.


4.24. Emergency Procedures

It is vital to any food business to have emergency procedures in place in the unlikely

event of unforeseen malfunction occurring as a result of our operation.

It is our primary concern to prevent events such as; equipment breakdown, food

complaints, pest infestations and chemical spills, however, occurrences such as these

may manifest themselves in unpremeditated circumstances.

As part of our quality and food safety systems we have devised a series of set

emergency procedures that must be followed to ensure prevention of product

contamination, customer and consumer satisfaction and effective due diligence should

the need arise.

4.24.1. Temperature Controlled Equipment Failure

Arrange for corrective maintenance on the temperature-controlled equipment.

Communicate the events to all staff.

The door of the temperature-controlled equipment must be kept closed unless

entry and exit to and from the unit is required before and after food inspection.

Inspect the temperature of the food items stored within the temperature-

controlled unit.

Conduct between pack and core temperature monitoring procedures using a

sanitised probe. Products that have had core temperature monitoring

procedures performed upon them must be discarded after use.

If the temperature readings are outside the temperature requirements (See

temperature control monitoring standards and procedures in section 4.7).

Segregate food items, label accordingly and discard. Ensure stock wastage

record form is completed (See unsound food procedures in section 4.19).

If food items are well within the temperature requirements remove and store in

another temperature-controlled unit. If no other temperature-controlled unit is

available, keep door closed and monitor product temperature on a regular

basis. Record all temperatures.

All emergency procedures post event must be discussed with the Directors and

Management to ensure all possible action has been applied.


4.24.2. Food Complaint

Thank the complainant for bringing this matter to your attention.

Complete the Food Complaint record form. (A copy can be found at the rear of

section 4.16 and in Part 5).


Arrange for product up lift as soon as possible.

Ensure that the complainant keeps the food item well covered, labelled “not

for human consumption” and preferably in a cool area.

Check other products in storage, and if found to be in a similar state as the

complainants product, remove, segregate and label accordingly.

Up lift product and issue credit note (if applicable).

Examine product once back at the unit.

If the product is faulty or contaminated, check on the computer system for

recent deliveries and arrange product up lift.

Contact original supplier and discuss the complaint.

If applicable, arrange for the product to be returned to the supplier.

Supplier should contact the complainant and A.E.Surcouf & Sons Ltd with

explanation, investigation results and apology.

Further reference to complaints can be found in the Food complaint Chapter in

section 4.16.

4.24.3. Allegation of Food Poisoning

Complete the Allegation of Food Poisoning record form. (A copy can be found

at the rear of section 4.17).


Thank the complainant for reporting the matter and ensure them that an

investigation is to be carried out.

Should the complainant allege that a number of customers have reported

symptoms; professional advice from the local EHO department must be

sought.

If applicable to do so ensure that recall notice is communicated to all staff.

Where possible, arrange for remaining products to be uplifted.

Check recent deliveries of the same product to other customers and uplift as

appropriate.

Freeze down products uplifted from the complainant/customer as evidence.

Isolate similar products within the units‟ storage and label accordingly.

Inform the supplier immediately.

Arrange for products to be tested for microbiological analysis. EHO will

advise and assist with this if they deem it necessary.

When results of analysis, doctors and EHO reports have been finalized, either

release the food items for sale if they are safe and discard any samples

previously frozen down as evidence.

Communicate findings and results to all staff.


Remove recall notice.

Communicate complainant with results of findings if applicable to do so.

Further reference to Allegations of Food Poisoning can be found in the

Allegations of Food Poisoning Chapter in section 4.17).

4.24.4. Product Recall

Issue product recall notice and communicate to all staff.

Complete the product recall record form. A copy can be found in the rear of

section 4.18).

Ascertain which customers have accepted deliveries of the food item with the

relevant batch number(s).

Contact customers and arrange product uplift immediately. Issue credit notes

or alternative product.

Uplift products.

Once back at the unit segregate and freeze down if appropriate. Label

accordingly.

Segregate all stored products that have had the product recall placed upon

them, label accordingly.

Check segregated stock levels against the declared amount on the company‟s

computer systems account.

Contact supplier and arrange for recalled products to be sent back or

discarded, (depending of the nature of the recall).

Do not accept any further products until the supplier had lifted recall.

Communicate to all staff.

Ensure that all record forms are completed and retained in-house.

Further reference to product recalls can be found in the Product Recall chapter

in section 4.18).

4.24.5. Pest Infestation

Ascertain the nature of the pest infestation.

Contact pest control company (Rentokil).

Ensure that extra, thorough cleaning of all areas is carried out.

Should the pest problem be a result of cosmetic or structure inadequacies,

arrange for remedy maintenance work to be carried out. (See Maintenance of

equipment and premises in section 4.15 and design and Construction of

Premises in section 4.14).

Remove damaged/contaminated food products from storage, but retain in an

enclosed lidded container as evidence.

Complete pest report record form. (A copy can be found at the rear of Pest

Control in section 4.13 and also in Part 5).

Communicate events to all staff.

Inspect area on a daily basis for further sightings and note as applicable.


Ensure Rentokil return for further inspections.

Further information regarding Pest Control can be found in the Pest Control

Chapter in section 4.13.

4.24.6. Chemical Spill

Segregate and label all food within the chemical spill area.

Ascertain the chemical responsible for the chemical spill.

Make the area as safe as possible.


Wear the necessary personal protective equipment.

Check the emergency procedures as per the chemical data sheets and complete

the chemical spill record form. (A copy can be found at the rear of this section

and in Part 5).

If necessary, contact local EHO department for help and advice.

Inspect all food within the vicinity and discard food that is contaminated.

Thoroughly clean the entire area and flush away chemicals if appropriate to do

so.

Where chemical becomes hazardous to the environment in large quantities, the

EHO must be contacted. (It is noted that the chemicals supplied and used by

A.E.Surcouf & Sons Ltd are not normally hazardous, however, the volume

that is stored may cause problems with disposal. i.e. washing powder, bleach

etc.).

Review future storage of chemicals to ensure that the events do not occur

again in the future.

4.24.7. Product Rejection After Storage

Segregate stored food items and label accordingly. (See Disposal of Unsound

food chapter in section 4.19).

Ensure that a member of the management or supervisory team is informed.

If the product is to be sent back to the supplier, freeze down where necessary

and arrange pick up.

If the rejection is at fault due to wholesale storage, discard and complete stock

wastage record.

Check batch numbers against recent deliveries. If applicable to do so,

depending on the severity or nature of the unsoundness of the food, arrange

product uplift.

Communicate to all staff.

Best practice relating to stock rotation and control can be found in the chapter

Stock Rotation and Control in sections 4.4 & 4.5).


4.24.8. Broken Glass Procedure

Segregate all food items within the area where the glass broke.

Ensure a warning sign is placed in the area.


Ensure that management is informed of the events.

Inspect all food within the area to determine the severity of the problem. Using

a strong torch will assist in identifying glass in this area.

Separate sound food from unsound food. If in any doubt as to the

wholesomeness of the food item, all food must be discarded.

Care must be taken to ensure that staff do not cut themselves.

Vacuum the entire area to remove broken glass. Sweep and clean the area to

ensure no shards are present.

Re-store food items as applicable.

Ensure broken glass record form & Stock wastage form is completed and

retained in-house for a minimum of one year.

Review storage procedures and amend as applicable.

4.24.9. Action in the Event of a Poor EHO Inspection

Ensure that full details regarding the visit are documented and understood.

Conduct a communications meeting with all staff.

Ascertain corrective action and format an action plan.

Ensure that work to be carried out is divided up and employees are made

responsible for completion. Allocate completion dates for all tasks.

Review progress on a weekly basis.

Document all progress and once completed, Management or Directors must

verify work(s) as completed.

Review systems and procedures (in the Quality and H.A.C.C.P. Manual) and

amend relevant section as necessary.

Communicate amendments to all staff.

Contact EHO to let them know that the work has been completed.

Await re-inspection.

Further information regarding EHO inspection can be found in chapter EHO

inspection in sections 4.20).


4.24.10. Raw Sewerage Overflow

Segregate area and make safe. Ensure that slippery floor sign is visible.

Ensure that “Food not suitable for human consumption” is visible.

Contact the EHO and Water Company.

When authorized to do so by the authorities, remove and discard all food

within the area. Ensure that stock wastage records are filled in.

Should staff be in contact with raw sewerage, medical advice must be sought.

Maintenance work must be carried out to ensure that the event does not

happen again.

4.24.11. Action in the Event of a Vehicle Breakdown

In the event of a punctured tyre, pull over where it is safe to do so and phone

the office. Assistance will be arranged. Do not drive on a flat tyre as this will

ruin the wheel and tyre and make your vehicle unsafe.

In the event of a mechanical breakdown, try to get your van to the side of the

road or to where it does not create a hazard. Switch on the hazard warning

lights and in darkness; keep your sidelights on. Phone the office and give your

exact location along with information about the nature of the fault. If the

answer phone is on, leave a message and a contact number where you can be

reached. Await recovery.

Do not open the door to the temperature-controlled area of the van.


4.25. Communication Meetings

Effective communication in any business is paramount to the success and progression

of the company. Failure to communicate even the slightest changes to procedures or

systems can have devastating effects on the productivity of staff and the functions of

the operation alike.

It is necessary to communicate on a monthly basis with all staff, anything that is likely

to have impact on the day-to-day operation of the business. As an indication of what

may be discussed with staff and junior management a list has been prepared below.

New Food Safety Legislation

Emergency events within the business

Food Safety and other training to be organized for the future

Profitability

Customer Complaints and Allegation of Food Poisoning

Maintenance work to be carried out

New product lines and discontinued products being withdrawn from service

Problem solving activities

Results of recent EHO and in-house Audit inspections

Recent sightings of Pests

New procedures and systems to be implemented into the operation

Health and Safety changes

Accidents within the unit reviews

Statistical results obtained from recent events

Proposed development regarding expenditure

Customer care workshops

Motivation workshops.


4.25.1. Communication Meetings Standards and

Procedures

The intended time and meeting date must be communicated to all staff so that

they can make provisions to attend.

A list of all persons attending must be made and retained.

A member of the management team must chair the meeting.

A member of staff must take minutes of the meeting.

An agenda of the meeting contents must be drawn up prior to the meeting

commencing, and where possible, be circulated amongst the staff.

It is advisable to encourage staff to participate in the meeting by contributing

their thoughts on various topics. Very often staff may have the solutions to

what might otherwise seem an irresolvable problem.

The final section of the agenda must be in the format of “any other business”,

to give the staff a chance to air their views or concerns.

If an action plan for future changes in a process or system has been agreed,

then a time scale and responsibilities must be documented.

It is preferable that a date be set for the next meeting to ensure attendance and

continuity.

Minutes of the meeting must be retained in-house for future reference.


4.26. Record Keeping and Amendments

An effective system of keeping records and amendments forms part of the due

diligence defence. It is what keeps the system current and very must alive. Without

adequate and efficient record and amendment provisions, the due diligence defence,

Quality and Food Safety procedures will almost certainly fail. As part of our

commitment to the above, a system of continual monitoring and reviews has been

formatted, and where the need arises, amendments to the company documentation will

be authorized, written and communicated to all staff.

4.26.1. Record Keeping Standards and Procedures

Authorized personnel must complete all records only.

All records must be legible and completed legitimately.

It is a requirement that the person completing the records must sign, date and

print their name as verification of authenticity.

Records must be retained in house for the following period of time:

Temperature Control

Training Records

Health Questionnaires

Personnel Records

Cleaning Schedules

Vehicle Cleaning Schedule

Audit Action Plan

Stock Wastage Record

EHO Vehicle Inspection Record

EHO Unit Inspection Record

Broken Glass Record

Raw Sewerage Record

Engineer & Contractors Safety Form

Maintenance of Premises Record

Pest Control Record

Allegation of Food Poisoning Record

Customer Complaint Record

Product Recall Record

Receipt of Goods Record

Accreditation Suppliers Records

Probe Calibration Records

Minimum 18 Months to 2 years

Min 3 Years/Indefinitely

Indefinitely

Indefinitely

Minimum 18 Months

Minimum 18 Months

Minimum 18 Months

Minimum 6 Months

Minimum 2 Years

Minimum 2 Years

Minimum 18 Months

Minimum 18 Months

Minimum 18 Months

Minimum 18 Months

Minimum 2 Years

Minimum 2Years

Minimum 2 Years

Minimum 2 Years

Minimum 6 Months

Indefinitely

Minimum 18 Months

The above time scales are only guidance, but for due diligence purposes, a

longer period of retention for all records is preferable.

For statistical purposes, review of the records should be conducted to ensure

that repetitive failure of the systems is not occurring. Where failure is evident,

the relevant systems and procedures should be scrutinized and amended to

enhance performance. Training must occur as a result.


4.26.2. Amendments Standards and Procedures

Before amendments are to be made to company documentation, the

Management and Directors must agree on the procedures to be implemented.

These agreements must be documented and retained in the Communications

section of the manual.

A list of amendments must be retained, indicating page number of the

changes, which section has changed, point number and paragraph. The new

systems and procedures must be hi-lighted by the use of an asterisk at the

beginning of the amendment.

When record forms and manual documents are changed, the footnote must be

amended to indicate which issue of the record form or document is currently in

operation. For example, the first issue of all record forms took place in May

2007. If the record forms are to be changed in January 2008, then the footnote

would read: Issue 2 Jan 2008.

The amendment must be communicated and trained to all staff to enable them

to carry out the new procedures correctly.

All out of date record forms and procedures and systems documentation must

be removed and destroyed.

The new forms and systems and procedure documents must be replaced in the

manual.


A.E.Surcouf & Sons

Ltd

Quality &

H.A.C.C.P. Manual Parts 5 - 8


5. PART FIVE – Record Forms Master

5.1. Company

Organisation Chart


ORGANISATION CHART – A.E.SURCOUF & SONS LTD

Sales Reps

Telesales

Storemen

Drivers

Drivers Storemen

Drivers

Storemen

Telesales

Sales Reps


5.2. Quality Policy

Statement


Quality Policy Statement

It is the policy of A.E.Surcouf & Sons Ltd to provide its customers’ with food products

of the appropriate quality, which conform fully to all Legislation, in particular; The

Food Safety (Jersey) Law 1966, The Food Hygiene (General Provisions) (Jersey) Order

1967, The Food Hygiene (England) Regulations 2006 and the EC Regulations 852/2004

and 853/2004. We also acknowledge the continuing need to give Food Safety the highest

priority, and it is through our people and the systems that we have developed and

implemented, that we achieve this objective, supported by the continual monitoring and

reviewing of their effectiveness.

A.E.Surcouf & Sons Ltd further recognises the need to continue its commitment by:

Evaluating the safety of food prior to circulation through, thorough inspection,

quality assurance controls, record keeping and temperature evaluation.

Minimise risks in respect of defective products in general circulation through

the operation of an effective product recall and uplift procedure.

Monitor and review existing systems and procedures and implement changes

where applicable, whilst ensuring that all levels of communication are available

to assist with the smooth integration of such changes into our operation.

Monitoring our suppliers to ensure quality, service, and value.

Appreciate further the expectations of our customers with a view to improving

product development and food safety throughout our systems.

Training, developing and empowering our people to seek quality of products,

service and standards at each step in the process.

Encouraging our suppliers to increase their standards through reviews on a

regular basis.

Ensuring that consumer safety and product liability standards are met by

maintaining an effective monitoring and control system for all of our

procedures.

Ensuring that the organisation and reporting structure of our company is such

that all personnel who have a direct impact to the quality and safety of our

products have their accountabilities set out in their job descriptions.

Leading by example in all areas of our business: food wholesale and

distribution, environmental procedures, employee relations, company

productivity and consumer assurance.


5.3. Food Hygiene Policy

Statement


Food Hygiene Policy

It is the policy of A.E.Surcouf & Sons Ltd. to comply with The Food Safety

(Jersey) Law 1966, The Food Hygiene (General Provisions) (Jersey) Order 1967,

The Food Hygiene (England) Regulations 2006 and the EC Regulations 852/2004

and 853/2004 and all other subsequent legislation. We are committed to ensuring

that our business operates in a safe and hygienic manner and that food does not

become contaminated by chemical, physical or microbiological sources, which

may cause illness.

The points in the business where food hazards may occur will be identified, hi-

lighted as critical control points and effective control and monitoring procedures

will be introduced along with the appropriate corrective action.


information, training and supervision as is necessary to implement this policy

and achieve the stated objective of ensuring excellent standards of food hygiene

and providing safe food.

The Directors and Managers of A.E.Surcouf & Sons Ltd will do all that is in

their power to ensure that good hygiene practices are carried out in conjunction

with the Quality and H.A.C.C.P. procedures. It is recognized and communicated

to all of our employees through group consultative meetings, induction and on-

job training, that good hygiene is the responsibility of each and every individual

associated with our Company.

A.E.Surcouf & Sons Ltd. is dedicated in ensuring that our H.A.C.C.P.

procedures are communicated to all levels of our team, with continual reviews

and monitoring of the systems being undertaken, on a regular basis and

whenever there are changes in the scale and nature of our operation.


5.4. Health & Safety

Policy Statement


Health and Safety Policy

It is the policy of A.E.Surcouf & Sons Ltd. to comply with the terms of the UK

Health & Safety at Work Act 1974, Health and Safety Law (Jersey) 1989 and any

subsequent legislation and to provide and maintain a health and safe working

environment. Our Health and Safety objective is to minimize the number of

occupational accidents and illnesses and ultimately to achieve an accident free

workplace.

All employees will be provided with such equipment, information and training

and supervision as is necessary to implement policy and achieve the stated

objective. We recognize and accept their duty to protect the health and safety of

all visitors to the premises, including contractors as well as any members of the

public who may be affected by our operation. While the Directors and

management of A.E.Surcouf & Sons Ltd will do all that is in their power to

ensure the health and safety of it’s employees, it is recognized and communicated

through induction, on job training and consultative meetings, that it is the

responsibility of each and every individual associated with the company. It is the

duty of each employee to take reasonable care of their own and other people’s

welfare and to report any situation which may pose a threat to the well being of

any other person.

The management will provide every employee with the training necessary to

carry out his or her tasks safely. However, if an employee is unsure how to

perform a certain task or feels it would be dangerous to perform a specific job,

then it is the employee’s duty to report this to their supervisor. An effective

health and safety program requires continuous communication between workers

at all levels. It is therefore every workers responsibility to report immediately

any situation which could jeopardize the wellbeing of themselves and any other

person.

All accidents within the work place will be recorded and monitored, with the

necessary corrective action applied. These records are crucial to the effective

monitoring and revision of this policy and must therefore be accurate and

comprehensive.

The health and safety policy will be continually monitored, reviewed

and updated, particularly when changes in the scale and nature of our operations

occur.


5.5. Job Description

Job Description



Job Title Credit Controller Division Foodservice & Retail


Direct Reports N/A

Job Purpose:

As a key member of the team, you have a passion for being proactive and working in a challenging and competitive environment. Answer incoming calls from customers to take orders, answer inquiries and questions, handle complaints, troubleshoot problems and provide information. Perform duties which will be varied and diverse requiring knowledge of office management systems and procedures. Clerical duties may be assigned in accordance with the office procedures and will include a combination of answering telephones, bookkeeping, typing or word processing, office machine operation, and filing.

Accountabilities


Key Responsibilities


Responsible for assisting the Chairman with the implementation of the Profit and Loss Account:

- Inputting of monthly sales figures

- Stock adjustments

- Cost of sales

- Fixed Assets

- Balance month end figures

Daily Cash in / balancing cash book

Daily BACS received

Input payments to accounts

Chase late payments via telephone or letter

Job Description




Taking and processing credit card payments

Checking drivers day sheets for returns and cash payments

Account enquiries ref credits & payments etc

Sending out copy invoices & Credits

Prepare and send weekly and monthly Statements

Liaise with Sales Director and Reps ref overdue accounts

Liaise with Company Debt Collector (cashback)

Credit checks for new customers

Setting up new accounts

Telephone answering

Supportive Role

Key Result Areas

Signing in of all goods

Making claims for damages and shortages

Chasing lost orders

Job Description




Knows and Grows the Business 3 Computer Skills (Excel, ROCC and Word)




Drives Performance, Efficiency & Effectiveness 3 Strong communication, inter-personal and influencing skills



Function: Administration

Department: Central Support Central

Grade: N/A


Office Based across Jersey & Guernsey


Key Interactions:

Chairman, Director, Account Managers , Catering Manager, Directors, Customer

Service, Manufacturing and Operations

Qualifications:

Education to at least GSCE/A Level

Job Description





Experience:


sector

Communication skills - verbal and written Listening skills

Problem analysis and problem-solving

Attention to detail and accuracy Data collection and ordering

Customer service orientation Adaptability

Others:





results. Ability to work within a high pressured

fast moving, commercial environment, whilst



Signed:___________________________________ Date: ____________________________

Signed:____________________________________ Date:_____________________________

Job Description



Job Title Warehouse Supervisor Division Foodservice


Direct Reports N/A

Job Purpose:


Accountabilities




Produce, pick, deliver products to our customers as and when required

Oversee the management and supervision of your team, ensuring they maintain the company’s standards in Health and Safety.

Oversee the HACCAP procedures ensuring your team are carrying out the required work.

Responsible for the recruitment and section for new team members

Job Description







Ensure that security measures for the warehouse is up to the mark as all the goods stored in them are expensive and can be stolen.



You will be responsible for partaking in the HACCAP and Health Safety procedures and policies ensuring you are complying with the rules and regulations.

Assist your manager with current and projected work- loads to determine when additional help may be needed to meet deadlines

Notify our telesales/sales team when difficulties arise in meeting their requirements and negotiate a workable solution for both parties and

Job Description



customers

Recommend, implement, and support continuous improvement within the department and the company to improve employee performance, quality control, productivity, efficiency, and cost reduction





Knows and Grows the Business 3 Computer Skills (Word and Outlook)






Job Description




Function: Manufacturing

Department: Operations

Grade:

N/A


Office Based across Jersey


Key Interactions:


Managers, Directors, Customer Service, Manufacturing and Operations


Working hours &

travelling:


Experience:

Experience within the wholesale food distribution sector involving stock control and product

portfolio management of hundreds of different


Others:

Self-motivated


pressured, fast-paced and ever-changing commercial environment

Ability to deal with ambiguity and still achieve results


moving, commercial environment, whilst maintaining effective working relationships and a

Job Description




Signed ____________________________________________ Date: ____________________________

Signed ___________________________________________ Date:_____________________________

.

Job Description



Job Title Storeman Division Foodservice

Reports to Warehouse Supervisor

Direct Reports N/A

Job Purpose:


Accountabilities




Produce, pick, deliver products to our customers





Ensure that security measures for the warehouse is up to the mark as all the goods

stored in them are expensive

Job Description





Responsible for partaking in the HACCAP and Health Safety procedures and policies ensuring you are complying with the rules and regulations.

Assist your manager with current and projected work- loads to determine when

additional help may be needed to meet deadlines

Notify our telesales/sales team when difficulties arise in meeting their requirements

and negotiate a workable solution for both parties and customers

Recommend, implement, and support continuous improvement within the

department and the company to improve employee performance, quality control, productivity, efficiency, and cost reduction




Job Description




Knows and Grows the Business 3 Computer Skills (Not Applicable)







Function: Logistics

Department: Warehouse

Grade:

N/A


Office Based Jersey


Key Interactions:


Managers, Directors, Customer Service,

Manufacturing and Operations


Job Description





Experience:


sector involving stock control and product portfolio management of hundreds of different


Clean Driving Licence (Transits and HGV)

Forklift Licence

Others:

Self-motivated





results


moving, commercial environment, whilst



Signed ___________________________________ Date: ____________________________

Signed______________________________________ Date:______________________________


5.6. Blank H.A.C.C.P.

Form


H.A.C.C.P. Flowchart Number -

Stage CCP

No


Supplier

Importation

Receipt


Stage CCP

No


Storage

Picking

Storage in

Vehicle/

Transit


Stage CCP

No


Delivery

General Measures



Temperature control




Segregate chemicals







5.7. Supplier

Accreditation

Questionnaire/Internal

Audit Document


QUALITY ASSURANCE AND H.A.C.C.P. REVIEW AUDIT

Completed By: _______________________________________________________

Date Completed: _________________________ Time: ____ ________________

Notes for completion:

Each separate standard & question has been awarded 2 marks for full compliance. If the unit displays partial compliance, 1 mark is to be

awarded. Failure to comply with the standard is awarded 0 marks. Plot your awarded marks in the score column.

Where a standard asks a question relating to the staff‟s knowledge in a particular area, it is a requirement to seek evidence by questioning

members of staff picked at random. e.g. do staff know the location of the first aid box?

Where standards ask if records are kept for a particular topic, then the records should be sought and inspected for legitimacy.

If evidence cannot be found for a particular standard, then 0 marks should be awarded.

On completion of the audit, tot up your score and transfer them into a percentage.

The action plan must be completed following the audit to ensure that continual improvements are met and implemented. This action plan should

be verified and signed off when all of the action points have been completed.

Please retain each audit and action plan as part of your due diligence defence and quality monitoring systems.


Section 1 - H.A.C.C.P.

Section

Standard to achieve

Comment

Score

1.1.1

1.1.2

1.1.3

1.1.4

1.2.1

1.2.2

1.2.3

1.2.4

1.2.5

1.2.6

Has the company an active H.A.C.C.P. Policy statement?

Has this policy been documented and communicated to all staff?

Does the company have an H.A.C.C.P. Manual?

Is this manual made available to all staff and do staff know where it is located?

Has the company conducted an analysis of the food hazards and the associated critical

control points (CCP‟s) in line with the company‟s operation?

Are those CCP‟s and hazards documented?

Is there a system(s) in place for monitoring those hazards and CCP‟s?

Are the monitoring procedures documented, thorough and correct?

Are there adequate procedures in place that allows for corrective action to be carried

out?

Is there a communication channel available to ensure all staff are aware of the reasons

for corrective action and the corrective action being carried out?


1.3.1

1.3.2

1.3.3

1.3.4

1.3.5

1.3.6

Is there a recording facility for corrective action being carried out?

Is the H.A.C.C.P. system reviewed and monitored on a regular basis?

Are the reviews, maintenance and amendments to the H.A.C.C.P. system verified and

implemented by a competent member of the management team?

Within the manual are there guidance notes for what is deemed a hazard, contamination

and the appropriate corrective action, monitoring procedures and preventative

measures?

Does the H.A.C.C.P. team leader/representative display competence in the

understanding of H.A.C.C.P. principals and their associated application and impact on

the business?

Has the company undertaken a new activity, changed or expanded the business or

introduced new lines since the last audit? (give details) Has an H.A.C.C.P. been

conducted and recorded for any of the above?

Section 2 - Quality Management

Section

Standard to achieve

Comment

Score

2.1.1

2.1.2

2.1.3

Does the company have a quality policy statement?

Has the quality policy statement signed by the directors?

Has the quality policy been communicated and explained to all staff?


2.1.4

2.1.5

2.2.1

2.2.2

2.2.3

Has the quality policy statement been reviewed over the last quarter by the

company‟s management?

Result of review:

………………………………………………………….

Have all points within the quality policy statement been implemented within

the operation?

Is there a documented quality policy manual?

Is the quality manual readily available to all staff?

Does the quality manual contain correct working practices for all food related

areas of the business?

Section 3 - Quality System Review and Company Organisation

Section

Standard to achieve

Comment

Score

3.1.1

3.1.2

Have up to date job descriptions been produced for all personnel involved

with product safety and quality systems?

Do the job descriptions outline responsibilities where product safety and

quality are concerned?


3.1.3

3.2.1

3.2.2

3.3.1

3.3.2

3.3.3

Have each member of personnel involved with product safety and quality

received a copy of their job description?

Has the company a method of ensuring they are kept abreast of new

legislation, white paper and relevant food safety issues?

Is there a system in place for communicating this information to those

personnel concerned with food safety and quality?

Has the management reviewed its‟ quality systems over the last quarter?

Results of review:……………………………………………

Has the results of the review been recorded and implemented in to the

business?

Has the results of the review been communicated to all relevant personnel?

Section 4 -H.A.C.C.P. & Quality Control Documentation

Section

Standard to achieve

Comment

Score

4.1.1

4.1.2

4.1.3

Are all H.A.C.C.P, quality related and food safety documentation readily

available to the associated members of staff?

Are all documents current and up to date?

Have changes or amendments to the company‟s procedures relating to

H.A.C.C.P, quality and food safety issues been recorded?


4.1.4

4.1.5

Have those changes been formatted, revised and inserted into the company‟s

manuals/documentation?

Are all documents clearly set out in an easy to understand manner and

thorough in its‟ content?

Section 5 - Records

Section

Standard to achieve

Comment

Score

5.1.1

Does the company have records for:

a) Temperature Control

Importation by transporters

Receipt

Storage

Vehicle

Delivery

Probe Calibration

b) Vehicle

Maintenance

Cleaning

c) Personnel

Induction and Training

Pre-employment Health Questionnaires

Sickness/Holiday Questionnaires


5.1.2

5.1.3

5.2.1

d) Unsound Food

Product Recall

Stock Wastage

e) Complaints

Customer Complaints

Allegation of Food Poisoning

f) Pest Control

Sightings

Authorised pest control agent

g) EHO

Premises Inspection

Vehicle in Transit

h) Consultative Meetings

i) Contamination

Physical

Chemical

Are the records legible and legitimately completed?

Are the records retained for the specified minimum period?

(See Record & Amendment section of Manual 4.26)

Has the records structure and content been reviewed?

Date of last review……………………….

Review outcome……………………………………………….

Have all out comes and changes to the records been documented,

implemented and communicated to the relevant personnel?


Section 6 - Company Audits

Section

Standard to achieve

Comment

Score

6.1.1

6.1.2

6.1.3

6.1.4

6.1.5

6.1.6

6.2.1

6.2.2

6.3.1

Does the company have a regular auditing schedule i.e. once per calendar

month?

Does this audit cover all areas of the business to ensure effectiveness of

product safety, quality and systems in place?

Is there a system within the audit documentation to record all findings and

produce a concise action plan for improvements?

Does the action plan provide opportunity for a timescale to be included, and

the person(s) responsible for the action?

On completion of the action plan, is the action required to meet the standards,

signed off and verified by a competent member of the management team?

Are the results of the audits communicated to employees? Where corrective

action has been necessary, are the associated members of staff trained/coached

in correct working practices to ensure compliance.

Are all company audits carried out by a competent nominated individual?

Has the company an agreement to conduct regular audits using an external

auditor?

Are the records of all audits both internal and external retained within the

company recording system?


Section 7 - Product Traceability

Section

Standard to achieve

Comment

Score

7.1.1

7.1.2

7.1.3

7.1.4

Does the company have a procedure, which allows for product traceability

within the unit?

Does the company have a procedure, which allows for product traceability

after delivery?

Does the company have a goods return procedure?

Are there records of all goods returned including reasons for returns?

Section 8 - Product Recall

Section

Standard to achieve

Comment

Score

8.1.1

8.1.2

Does the company have a product recall procedure?

Does the product recall procedure cover all eventualities about the nature of

the recall?


8.1.3

8.1.4

8.1.5

Has the procedure the facility in ensuring referral to the

manufacturer/supplier?

Are all product recalls recorded and frequency of recalls investigated and

monitored?

Are all product recall events and results communicated to all employees?

Section 9 - Complaint Handling

Section

Standard to achieve

Comment

Score

9.1.1

9.1.2

9.1.3

9.1.4

Does the company have an agreed complaint handling procedure?

Are all complaints recorded and frequency of complaints investigated and

monitored?

Are complaint events and results communicated to employees?

Are action/improvement plans produced in line with a complaint? Corrective

action applied, signed off and training/coaching carried out to rectify the cause

of the complaint?


Section 10 - Supplier Accreditation

Section

Standard to achieve

Comment

Score

10.1.1

10.1.2

10.1.3

10.2.1

10.2.2

Has the company a procedure for ensuring supplier credibility and food

safety?

Have suppliers been assessed within the last 6 months?

Has the company retained supplier accreditation information as part of its

recording systems?

Has the company a set procedure for when a supplier does not perform in line

with their accreditation requirements?

Is there a review and monitoring procedure with associated records for

suppliers not performing to the required standards?

Section 11 - Premises and environment

Section

Standard to achieve

Comment

Score

11.1.1

11.1.2

Are there site boundaries surrounding the unit?

Has the company an adequate security system to ensure product safety and

quality?


11.1.3

11.2.1

11.2.2

11.2.3

11.3.1

11.3.2

11.3.3

11.3.4

11.3.5

11.3.6

11.3.7

Is the site clear of vegetation around the external walls of the food unit?

Should the area contain vegetation; it must be well maintained and free from

all weeds.

Is the company aware of any external factors that may affect product safety

and quality of product?

Does the company have a procedure to ensure food safety and product quality

should external factors become high risk?

Does the unit have adequate, fully functional drainage to ensure food safety?

Is the unit constructed and maintained in a hygienic manner?

Are all surfaces constructed using materials, which are non-porous and allows

for thorough cleaning?

Are all ceilings and overheads constructed to minimize contamination of

food?

Where there are false ceilings – are they designed to facilitate maintenance,

pest inspections and control and thorough cleaning?

Are all opening windows directly in to a food room screened with 5mm mesh

to eliminate insects and pests from gaining entry to the premises?

Are all windows leading directly to a food room, toughened and or designed

to prevent shattering or breakage?

Are all external doors to food rooms designed to prevent pests and insects

from entering the premises?


11.3.8

11.3.9

11.3.10

11.3.11

11.4.1

11.4.2

11.4.3

11.4.4

11.4.5

11.4.6

Is there adequate lighting in all food rooms? Minimum average is 350 Lux

per square meter.

Are all light fittings/bulbs and electronic fly killers within the food rooms

“made safe”, where there is the possibility of breakage and physical

contamination to foodstuffs?

Has the unit adequate natural or mechanical ventilation, which allows for the

workplace environment to be kept at a reasonable temperature?

Is there clean running water suitable to hygienic cleaning procedures?

Is all motorised lifting equipment stored and maintained away from food

rooms?

Is all equipment used for product quality and food safety, maintained in

accordance to the manufacturers‟ instructions and on a regular basis?

Are all contracted engineers employed for the maintenance of such equipment

briefed on food safety and company policies prior to commencement of work?

Have the company records of contracted engineers agreeing to company

policy and food safety procedures?

Are there records of all equipment having undergone maintenance and the

results of such maintenance?

Are all light fittings within the food rooms replaced in a manner so as to not

increase the risk of contamination to food products?


11.5.1

11.5.2

11.5.3

11.6.1

11.6.2

11.7.1

11.7.2

11.7.3

11.7.4

11.7.5

Is there adequate well stocked (hot and cold running water, soap and hand

drying arrangements) hand washing facilities?

Is there adequate staff changing facilities?

Are toilet facilities located away from food rooms, are clean, in good repair

and adequately stocked?

Are all staff aware of where their designated smoking area is?

Are there adequate, comfortable and practical staff room facilities? Do staff

have the opportunity to store their own food items in refrigerated storage

within this facility?

Where external storage of items (food and other) is practiced, has adequate

precautions been taken to prevent contamination?

Are all chemicals (for cleaning and distribution purposes) stored away from

food items, so as to prevent chemical contamination? All personal use

cleaning chemicals must be stored in a lockable cupboard or room.

Are all plastic containers and wooden pallets in good serviceable repair?

Has the company a documented procedure for disposing of unusable wooden

pallets and plastic containers?

Has the company a procedure for ensuring food does not become

contaminated by tainting hazards? Either through personnel or other food

items with strong odours and flavours.


Section 12 - Cleaning

Section

Standard to achieve

Comment

Score

12.1.1

12.1.2

12.1.3

12.1.4

12.1.5

12.1.6

12.1.7

12.1.8

Has the company a documented cleaning schedule for all areas of the food

business?

Is there evidence of records of all cleaning practices having been carried out?

Do these records show a legitimate signature and date of cleaning carried out?

Is there adequate cleaning equipment maintained in good repair, to ensure

elimination of contamination? i.e. Separate mops and brushes for different

areas of the unit.

Are the chemicals used for cleaning purposes suitable for the use in a food

business, and the correct chemical for the cleaning tasks carried out?

Are there adequate and correct documented procedures for all cleaning

activities, including safety measures to be observed?

Have all staff received and signed for training on cleaning practices including

COSHH procedures?

Are there chemical data sheets available to all staff, for chemicals used for

cleaning and distribution?


Section 13 - Waste and Refuse

Section

Standard to achieve

Comment

Score

13.1.1

13.1.2

13.1.3

Is all waste/refuse disposed of in suitable receptacles with closable lids?

Are bin lids kept closed at all times?

Is waste/refuse removed from the premises on a regular basis and in line with

the operations necessity?

Section 14 - Pest Control

Section

Standard to achieve

Comment

Score

14.1.1

14.1.2

14.1.3

14.1.4

Has the company made arrangements with a qualified pest control company,

for regular inspections of the unit?

Are there records of the qualified pest control company‟s inspections?

Where there has been a need of pest control post inspection, does the company

communicate the action being taken to all staff and instruct the staff to

increase preventative measures such as cleaning?

Are there records of such communications?


14.1.5

14.1.6

14.2.1

14.3.1

14.3.2

Have staff been trained and signed for the training on pest prevention and pest

control, including the non-removal of bait boxes etc?

Is there a map of the premises indicating where the location of bait boxes that

have been left?

Are all drains and gullies fitted with adequate covers to prevent pests from

entry to the unit?

Are all deliveries to the food unit inspected upon arrival for pest

contamination and infestations?

Are there set procedures and records for the acceptance of deliveries into the

unit?

Section 15 - Transportation

Section

Standard to achieve

Comment

Score

15.1.1

15.1.2

15.2.1

15.2.2

Has the company a written declaration from Ferry Speed of their suitability

and procedures for the transportation of food items into the Island?

Are there temperature records for food items in temperature-controlled storage

throughout the journey to the Island?

Are all company vehicles used for the transportation of goods, temperature

controlled?

Has the company a system(s) in place for monitoring vehicle temperature

either by manual or automatic means?


15.2.3

15.2.4

15.3.1

15.3.2

15.3.3

15.4.1

Are those vehicles that are temperature controlled operating at the correct

temperature even when fully loaded?

Are there records of all vehicle-operating temperatures?

Has the company a set documented procedure for vehicle breakdown

including the procedures for ensuring food safety?

Are all company vehicles maintained on a regular basis with records of

maintenance carried out?

Has the company a recording procedure for maintaining the vehicle in a

hygienic manner?

When vehicles are loaded with goods susceptible to weather damage, are there

facilities for the loading to take place undercover?

Section 16 - Cross Contamination

Section

Standard to achieve

Comment

Score

16.1.1

16.1.2

16.1.3

(Where applicable) Does the company make provision for the storage of raw

and high-risk products to ensure that cross-contamination does not occur?

Have all staff received training on cross-contamination, its source and its

effects?

Are there records of such training?


Section 17 - Stock rotation

Section

Standard to achieve

Comment

Score

17.1.1

17.1.2

17.1.3

17.1.4

17.1.5

17.1.6

17.1.7

17.1.8

Is there a documented procedure for ensuring correct stock rotation?

Have all staff received and signed for training detailing the company‟s

procedure for stock rotation?

Has the company a set procedure for the disposal of out of date stock, both

perishable and best before?

Are all staff aware of this procedure?

Are holding bays for out of date stock clearly labelled?

Has the company a procedure for recording the disposal of out of date stock?

Is this information used for the formatting of monthly stock wastage figures?

Is this information communicated to all staff to ensure improvements are

made? (Where applicable)


Section 18 - Physical Contamination

Section

Standard to achieve

Comment

Score

18.1.1

18.1.2

18.1.3

18.1.4

Where physical contamination of products is identified, does the company

have a set documented procedure for dealing with such contamination?

Where food items packaging is torn, does the company have a procedure for

segregation and disposal of such products?

Are there records of food items having been contaminated physically?

Are staff aware and have received training for physical contamination, its‟

prevention and the company policy for dealing with such contamination?

Section 19 - Operational Control

Section

Standard to achieve

Comment

Score

19.1.1

19.1.2

Does the company have documented procedures for temperature control?

Does the company have documented procedures for the time in-between

delivery of food items to the unit and temperature controlled storage?


19.1.3

19.1.4

19.1.5

19.1.6

19.1.7

19.1.8

19.1.9

19.1.10

19.1.11

19.2.1

Does the company have temperature monitoring equipment i.e. probes and

automatic temperature devices?

Does the company have records to supplement the above for temperature

control from receipt through to delivery?

Have these records been completed as requested in a legitimate way?

Is all equipment based temperature control devices linked to an automatic

alarm?

Does the company have a documented emergency procedure for temperature

controlled equipment failure?

Are there records of actions carried out following such emergencies?

Are the temperature monitoring devices calibrated on a regular basis?

Are there records of such calibrations?

Are key members of staff trained on how to calibrate temperature-monitoring

devices and are there records?

Are staff trained and have received training on temperature control and

emergency procedures?


Section 20 - Product Handling

Section

Standard to achieve

Comment

Score

20.1.1

20.1.2

20.2.1

20.2.2

Has the company a procedure for correct handling based on “risk” at the

delivery and picking stage of the operation?

Have staff been trained on the correct picking procedure?

Are all staff handling food items in a hygienic and acceptable manner?

Are staff wearing the protective equipment/clothing provided by the company

when handling food items at low temperatures?


Section 21 - Personnel

Section

Standard to achieve

Comment

Score

21.1.1

21.1.2

21.1.3

21.1.4

Are there signed designated areas for smoking and eating?

Have all staff been trained on:

First aid procedures

Sickness reporting

Washing hands procedure

Uniform

Jewellery and perfume

Have all staff completed the pre-employment questionnaires and sickness and

holiday questionnaires? (where applicable)

Do all staff displaying signs of good personal hygiene, Health & Safety

standards and correct dress codes for their particular jobs?

Section 22 - Training

Section

Standard to achieve

Comment

Score

22.1.1

Have all employees including temporary employees, been trained and or

instructed commensurate with their work activities?


22.1.2

22.1.3

22.1.4

22.1.5

22.1.6

22.1.7

22.2.1

22.2.2

Have all staff including temporary received and signed for their personal copy

of the employee handbook?

Have all food handling staff and those in authority received basic level food

hygiene training?

Have those employees in authority been trained in Food safety to Intermediate

certificate level?

Is there evidence of on-going training for all employees within the unit?

Is all training documented including its content, who conducted the training,

the trainee and the date of training?

Are all persons not employed by the company informed of company policy

prior to commencing work?

Is there a procedure in place for monitoring the training delivered with the

subsequent re-training or coaching required to ensure staff operate to

standard?

Are there records of this monitoring with the associated action plans?


Section 23 - Communications

Section

Standard to achieve

Comment

Score

23.1.1

23.1.2

23.1.3

23.1.4

Does the company facilitate communications at all levels, with records

supporting the communications?

Are all changes to the company, legislation, policy and products,

communicated to all staff?

Does the company have a staff notice board, where company and statutory

information can be displayed?

Is this notice board reviewed on a monthly basis?

Score Actual score awarded… Marks

Possible score achievable… 350 Marks

% Score awarded… %

Note: To work out your awarded score as a %, divide your awarded score by the possible score and then multiply by 100

Eg. 150 ÷ 350 x 100 = 42.8%


5.7.(1) Short Supplier Accreditation Questionnaire

Company:

Address:

Telephone Number:

Email:

Name of H.A.C.C.P. Representative:

Section 1 - H.A.C.C.P.

Standard to achieve

Yes

No

Has the company an active H.A.C.C.P. Policy statement and H.A.C.C.P. Manual? Has this policy & Manual been documented and communicated to all staff with records to verify this? Are those CCP’s and hazards documented?


What system(s) are in place for monitoring hazards and CCP’s? (Please specify below) When was the H.A.C.C.P. system last reviewed?

Section 2 - Quality Management

Standard to achieve

Yes

No

Does the company have a quality policy statement and is it signed/verified by the directors? Has the quality policy been communicated and explained to all staff? Has the quality policy statement been reviewed over the last quarter by the company’s management? Result of review:

Section 3 – Temperature control


Standard to achieve

What methods does the company use for monitoring temperature control? How are these temperatures recorded and retained? What emergency procedures/actions does the company use for temperatures outside their critical limits?

Section 4 - Company Audits

Standard to achieve

Yes

No

Does the company have a regular Food safety and QA auditing schedule (Internal and External) i.e. once per calendar month? Are all company audits carried out by a competent nominated individual? Name of Individual/Company: Score of last 3 audits :

Section 5 - Product Traceability & Recall


Standard to achieve

Yes

No

Does the company have a procedure, which allows for product traceability within the unit & after delivery? Does the company have a product recall procedure? Has the procedure the facility in ensuring referral to the manufacturer/supplier? Are all product recalls recorded and frequency of recalls investigated and monitored?

Section 6 - Complaint Handling

Standard to achieve

Yes

No

Does the company have an agreed complaint handling procedure? Are all complaints recorded and frequency of complaints investigated and monitored with communication to complainant regarding results of investigation?

Section 7 - Supplier Accreditation

Standard to achieve

Yes

No


Has the company a procedure for ensuring supplier credibility and food safety? Have suppliers been assessed within the last 6 months?

What is the company policy when a supplier does not conform to the minimum standards? Please specify below. How is this reviewed?

Section 8 – Premises, environment and Pest control

Standard to achieve

Yes

No

Are there site boundaries surrounding the unit? Has the company an adequate security system to ensure product safety and quality? What external factors (if any) may affect product safety and quality of the product? Does the unit meet legal requirements regarding structure, internal applications, utility provisions and pest control? Who is the main pest control contractor for the company? Frequency of inspections? Are all contracted engineers employed for the maintenance of such equipment briefed on food safety and


Standard to achieve

Yes

No

company policies prior to commencement of work? Are these records maintained (include retention period)? Are there records of all equipment having undergone maintenance and the results of such maintenance? Are all chemicals (for cleaning and distribution purposes) stored away from food items, so as to prevent chemical contamination? Are all plastic containers and wooden pallets in good serviceable repair?

Section 9 – Cleaning & Waste Provisions

Standard to achieve

Yes

No

Has the company a documented cleaning schedule for all areas of the food business? Is there evidence of records of all cleaning practices having been carried out? Have all staff received and signed for training on cleaning practices including COSHH procedures? Is all waste/refuse disposed of in suitable receptacles with closable lids? Is all waste removed from the premises on a frequent basis? Please indicate:

Section 10 - Transportation


Standard to achieve

Yes

No

Has the company a written declaration from an intermediary transporter of their suitability and procedures for the transportation of food items. into the Island? Are there temperature records for food items in temperature-controlled storage throughout their journey? Are all company vehicles used for the transportation of goods, temperature controlled and able to be monitored continuously? Are there records of all vehicle operating temperatures? Has the company a set documented procedure for vehicle breakdown including the procedures for ensuring food safety?

Section 11- Contamination

Standard to achieve

Yes

No

(Where applicable) Does the company make provision for the storage of raw and high-risk products to ensure that cross-contamination does not occur? Is there a documented procedure for ensuring correct stock rotation?


Has the company a procedure for recording the disposal of out of date stock? Where physical contamination of products is identified, does the company have a set documented procedure for dealing with such contamination? Has the company a procedure for correct handling based on “risk” at the delivery and picking stage of the operation?

Section 12 - Training

Standard to achieve

Yes

No

Have all employees including temporary employees, been trained and or instructed commensurate with their work activities? Is all training documented? Are all persons not employed by the company informed of company policy regarding food safety prior to commencing work?

Declaration:


5.8. Receipt of Goods

Record


RECEIPT OF GOODS RECORD Delivery Date:

Delivery Time:

Name of employee receiving delivery: Product(s):

Supplier:

Delivery Note No:

Number of Pallets: Delivered By:

Delivery temperature: (attach copy)

Comments/Shortages/Overs

Use by date:

Best Before Date:

Visible Damage: YES * NO * (*tick as appropriate) Details of Damage: (Attach Photo)

Accept/Reject: Accept * Reject * (*tick as appropriate) Reasons for rejection:

FerrySpeed Claim Yes * No *

Supplier Yes * No *

Signed _________________________________ Date _____________


5.9. Temperature

Monitoring Record


TEMPERATURE MONITORING RECORDS

Week Beginning: ________/__________/20____ Note: All temperatures are taken as a °C reading

Day Location of

Temp' Obtained Meat Freezer Meat Chiller Preparation/Cutting

Room

Sign/

Print Name

6.45

am

11

am

3.30

pm

6.45

am

11

am

3.30

pm

6.45

am

11

am

3.30

pm

Monday Between Pack

(if applicable)

Air Temp. Via Probe

Unit Display

Tuesday Between Pack

(if applicable)

Air Temp. Via Probe

Unit Display

Wednesday Between Pack

(if applicable)

Air Temp. Via Probe

Unit Display

Thursday Between Pack

(if applicable)

Air Temp. Via Probe

Unit Display

Friday

Between Pack

(if applicable)

Air Temp via probe

Unit display


Day Location

of Temp'

Obtained

Fish Freezer Fish Chiller Filleting/Preparation Room Sign/

Print Name

6.45

am

11

am

3.30

pm

6.45

am

11

am

3.30

pm

6.45

am

11

am

3.30

pm

Saturday Between Pack

(if applicable)

Air Temp.

Via Probe

Unit Display

Sunday Between Pack

(if applicable)

Air Temp.

Via Probe

Unit Display

Comments: DAY Comments Action to be Taken if temperature exceeds tolerances Signature to confirm Action completed

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday


5.10. Calibration of Probe

Record


CALIBRATION OF PROBE RECORDS

Week Beginning: _________/__________/20

Accuracy Check

Method

Safety Measures

Boiling Point

Place the temperature measuring part of

the probe into a boiling kettle of water.

Wait for temperature reading to become

steady. Record temperature reading in

space below. The temperature reading

should be between 98°C and 102°C

Ensure that the probe has been cleaned

using a sanitised wipe. Take care not to

burn hands with the steam from the kettle.

After recording the temperature allow the

measuring part of the probe to cool

Freezing Point and Below

Place the measuring part of the probe into

a beaker of crushed ice or ice and a small

amount of water. Wait for the temperature

reading to fall and become steady.

Record temperature reading in space

below. The temperature reading should

be between -2°C and +2°C

Ensure that the probe has been cleaned

using a sanitised wipe. Handle ice as little

as possible to avoid ice burns. Sanitize

probe again when accuracy check is

completed.

Date

Hot Reading

Cold Reading

Signature

°C

°C

°C

°C

°C

°C

Action to be taken due to incorrect temperature reading:

Action Completed:

Sign: _____________________________________ Date: _______________________

Note: For Infrared Temperature monitoring devices – follow manufacturers guidelines for

calibration.


5.11. Cleaning Schedules


5.11.1. MEAT DEPARTMENT CLEANING SCHEDULE

Week beginning _______/__________/20

Item to be Cleaned

Day/Date to be

Cleaned

Method of Cleaning

& Products Used

Safety Measures

Person Responsible

Quality Check

Signature/ Print

Name

Freezer

To be swept out using a clean

broom. Ensure all debris is

collected and disposed of in

the refuse bin.

Wear warm protective

over clothing. Sturdy,

non-slip safety shoes &

Gloves. Care must be

taken not to slip & fall.

Ensure door remains

closed.

Chiller

To be swept and washed

thoroughly, including walls,

ceiling, both sides of doors

and handles. Dispose of

debris in Refuse bin. Wash

all surfaces using hot water

with detergent. Use a clean

designated mop/cloth.

Wear warm protective

over clothing. Sturdy,

non-slip safety shoes &

Gloves. Care must be

taken not to slip & fall.

Wet/slippery floor sign

must be visible to other

employees. Ensure door

remains closed.

Loading Bay




the refuse bin. Wash with

power washer, ensuring that

water flows away into

unblocked gullies.

Ensure that no food items

are present in the loading

bay whilst cleaning takes

place. Display wet floor

sign. Beware of moving

vehicles.

Yard Areas




the refuse bin. Wash with

power washer, ensuring that

water flows away into

unblocked gullies.

Display wet floor sign.

Beware of moving

vehicles.


Item to be Cleaned

Day/Date to be

Cleaned

Method of Cleaning

& Products Used

Safety Measures

Person Responsible

Quality Check

Signature/ Print

Name

Kitchen/Staff Area inc

shower

Minimum Twice a

week

Clean all surfaces using a

clean designated cloth, hot

water and multipurpose

cleaning agent. Sweep floor,

then wash using a degreaser

or multipurpose cleaning

agent using a dedicated mop.

Display wet floor sign.

Wear rubber gloves;

ensure that no food items

are present during

cleaning. Follow COSHH

Regs.

XXXXXXXXXXXX

XXXXXXXXXXXX

XXXXXXXXXXX

XXXXXXXXXXX

Toilets & Hand wash area

inc. sinks

Ensure Soap and

Toilet rolls are

replenished on a

daily basis.

Minimum 3 times

per week

Clean Toilet using a brush

and effective toiler cleaner

preferably of a

disinfecting/sterilizing nature.

Clean sink using a

multipurpose cleaning agent.

Sweep and mop floor.

Ensure mop is for toilet

area only.

Ensure that protective

rubber gloves are worn.

Care must be taken to

ensure chemicals are not

splashed in to eyes or ingested. Follow COSHH

Regs. Ensure wet floor

sign is visible.

XXXXXXXXXXXX

XXXXXXXXXXXX

XXXXXXXXXXX

XXXXXXXXXXX

Comments:

Signed at close of business on last working day of the week: _________________________ Date: ______________________


5.11.2. Meat Department Equipment Cleaning Schedule Record

Month_______________20 Month End Verification/Checked by___________________________ Date of Signing______________

Frequency

Product to use Method 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th

Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign

Daily

Knives

Detergent &

Disinfectant

Cutting

Boards

Detergent &

Disinfectant

Floor Area

inc under

units

Degreaser

Work

surfaces

Detergent &

Disinfectant

Sinks, taps

and drainers

Detergent &

Disinfectant

Walls

Detergent &

Disinfectant

Weighing

scales

Detergent &

Disinfectant

Cutting bench Detergent &

Disinfectant

Fridge &

Freezer door

& handles

Detergent &

Disinfectant

Vacuum

Packing

Machine

Detergent &

Disinfectant

Chiller Sanitiser

Band Saw Detergent &

Sanitiser


Frequency


Mincer Detergent &

Sanitiser

Towel &

Soap

dispenser

Detergent &

Sanitiser

Refuse Bins

Detergent &

Sanitiser

Weekly Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign

Chiller

Detergent &

Disinfectant

Freezer

Broom Sweep out

Delivery area

walls

Detergent &

Disinfectant

Delivery

Vehicle

Detergent &

Disinfectant

Floor Traps

and Gullies

Detergent/Degreaser

& Disinfectant

Frequency

Product to use Method 16th 17th 18yh 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st

Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign

Daily

Knives

Detergent &

Disinfectant

Cutting

Boards

Detergent &

Disinfectant

Floor Area

Degreaser

Work

surfaces

Detergent &

Disinfectant

Sinks, taps

and drainers

Detergent &

Disinfectant

Walls

Detergent &

Disinfectant


Frequency


Weighing

scales

Detergent &

Disinfectant

Cutting bench

Detergent &

Disinfectant

Fridge &

Freezer door

& handles

Detergent &

Disinfectant

Vacuum

Packing

Machine

Detergent &

Disinfectant

Chiller Sanitiser

Band Saw Detergent &

Sanitiser

Mincer Detergent &

Sanitiser

Soap and

towel

Dispenser

Detergent and

Sanitiser

Refuse Bins Detergent and

Sanitiser

Weekly Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign Sign

Chiller

Detergent &

Disinfectant

Freezer

Broom Sweep out

Delivery area

walls

Detergent &

Disinfectant

Delivery

Vehicle

Detergent &

Disinfectant

Floor Traps

and Gullies

Detergent/Degreaser

& Disinfectant


Holchem Cleaning Sheet Customer: Easenmyne Issue date: 21st June 2013 Week Commencing:

Area: Butcher Page: 1 of 1

Sun Mon Tue Wed Thur Fri Sat

Ref Item Freq Clean sign

Audit sign

Clean sign

Audit sign

Clean sign

Audit sign

Clean sign

Audit sign

Clean sign

Audit sign

Clean sign

Audit sign

Clean sign

Audit sign

BUT 01 Plastic Curtains Weekly

BUT 03 Trolleys Daily

BUT 04 Floor Daily

BUT 06 Bin Daily

BUT 07 Balance Daily

BUT 08 Kolbe Saw Daily

BUT 09 Vac Packer Daily

BUT 10 Steel tables Daily

BUT 11 Cutting blocks Daily

BUT 16 Wellies Daily


Customer: Easenmyne

Issue Date: 21st

June 2013

Area: All areas

Page: 1 of 1

Holchem Monthly Cleaning Schedule Jan Feb Mar Apr May Jun July Aug Sept Oct Nov Dec

Ref Item Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Clean Sign

Audit Sign

Production

BUT 05

High Level

BUT 12

Walls

Chiller

BUT 02

Shelving in Chiller

BUT 12

Walls

Freezer

BUT 02

Freezer Racking

BUT 12

Walls

Store

BUT 13

Warehouse - Floor

BUT 12

Walls


Cleaning Training Cards


5.12. Vehicle Cleaning &

Maintenance Schedule


VEHICLE CLEANING AND MAINTENANCE SCHEDULE

Week Beginning: ________/__________/20

Vehicle

No/Registration

Drivers’

Name

Date

Cleaned

inside

Method inc.

Safety measures

Date

Cleaned

Outside

Method inc.

Safety

Measures

Water

Check

Tyres Oil

Check

Quality

Check

Signature/

Print Name

Minimum

3 times a

week

Sweep out using broom.

Wash with detergent &

hot water/sanitizer.

Rinse and allow to dry.

Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX


Vehicle

No/Registration

Drivers’

Name

Date

Cleaned

inside

Method inc.

Safety measures

Date

Cleaned

Outside

Method inc.

Safety

Measures

Water

Check

Tyres

Check

Oil

Check

Quality

Check

Signature/

Print Name

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX


Vehicle

No/Registration

Drivers’

Name

Date

Cleaned

inside

Method inc.

Safety measures

Date

Cleaned

Outside

Method inc.

Safety

Measures

Water

Check

Tyres Oil

Check

Quality

Check

Signature/

Print Name

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Minimum

3 times a

week





Follow COSHH Regs

Wash using pressure

washer. Caution

where moving

vehicles are

concerned

XXXXXXX

XXXXXXX

XXXXXXX

Signed at close of business on last working day of the week: _________________________ Date: ______________________


5.13. Pest Control Record


PEST CONTROL RECORD

Date Reported:

Time Reported:

What was observed?

Location:

Reported by:

Time & Date investigated:

Pest & Evidence Identified:

Action to be taken:

TO BE ADVISED contacted? YES * NO *

(*tick as appropriate)

Comments:

Signed_____________________________ Date _____________________________


5.14. Maintenance Record


Maintenance Record

Company Name of Contracted Engineer:

Name of Engineer:

Date of Work carried out:

Time Commenced: am/pm Time Concluded: am/pm

Equipment/Area being maintained:

Has the Contacted Engineer signed and understood the Company‟s requirements regarding food

safety?

YES NO

Is the Maintenance work:

Standard Review

Corrective Action Due to Fault

Nature of Fault:

Engineers Comments:

Signed (Engineer) ……………………………………. Date: ………………………….

A.E.Surcouf & Sons Ltd Representative: ……………………………. Date: ………………….


5.15. Engineers & Contractors

Safety Guidance Form and

Butchers Entry Heath

Questionnaire


Engineers & Contractors Safety Guidance Form As part of our commitment to Quality and Food Safety, it is a company requirement that all Engineers and

Contractors working within the food premises, reads, understands and signs for acceptance for maintaining

and demonstrating good Hygiene and Health and Safety practices whilst on the premises.

It is a requirement that:

You must inform a member of the management team if you have suffered or suspect that you have

food poisoning, or food poisoning symptoms, i.e. sickness and diarrhoea.

You frequently wash your hands, especially after smoking, using the toilet and using chemicals.

You must report to the management if you suspect that you have contaminated any foodstuffs during

your working activities. Contamination may take the form of chemical, foreign bodies or bacterial.

Doors to temperature-controlled equipment must be kept closed at all times.

You do not smoke in a food room.

You practice good housekeeping in all areas of the unit.

You clean up any spillages and debris created through your work.

You practice good Health and Safety techniques at all time. For example; adhere to the COSHH

regulations, follow correct manual handling techniques, place wet floor signs in areas that may

become slippery, use step ladders correctly and assess the risk of any activity that may cause injury

to yourself or any person within the vicinity.

You wear protective clothing should the task require it.

You report to the management if you suspect that there may be a pest infestation.

Any accidents that occur on the premises must be reported to a member of the management team.

First aid provisions are available should they be required.

If you discover a fire, you must raise the alarm. Dial 999 for the emergency services, break the

break glass point and inform a member of the management team.

You must assemble at the fire assembly point should the fire alarms be raised. The assembly point is

at the top car park.

I declare that I will abide by the above guidance notes and will not put myself or any other person at risk

whilst on the premises.

Signed (Engineer) ……………………………………… Date ………………………

Company Name ………………………………………………………………………..

Verified by ………………………………………… of A.E.Surcouf & Sons Ltd


Butcher‟s Entry Health Questionnaire

Butchery (Must be completed before entering the butchery premises)

Health Questionnaire

Yes No

1. Have you now, or have you over the last seven days, suffered from diarrhoea and

/or vomiting?

2. At present, are you suffering from:

I. Skin trouble affecting hands, arms or face?

II. Boils, styes or septic fingers?

III. Discharge from eye, ear or gums/mouth?

3. Do you suffer from:

I. Recurring skin or ear trouble?

II. A recurring bowl disorder?

4. Have you ever had, or are you now known to be a carrier of, typhoid or paratyphoid?

5. In the last 21 days have you been in contact with anyone, at home or abroad, who may be

suffering from typhoid or paratyphoid?

Name:

Signed: Date: / /

Keep completed forms on Health Questionnaire files


5.16. Customer Complaint

Record


CUSTOMER COMPLAINT RECORD

Date:

Time:

Received by:

Complainant’s name and address:

Post code: Telephone Number:

Product subject to complaint:

Best Before Date: Batch Number:

Date of delivery of product to complainant:

Time of delivery:

Invoice number:

Manufacturer of Product:

Delivery date of product to A.E.Surcouf & Sons Ltd:

Further Action:

1. Attach to this record all copies of:

(*tick when completed)

a) Order from Complainant

b) Invoice for goods delivered

c) Manufacturer‟s product specifications

d) Copies of delivery of product to A.E.Surcouf & Sons Ltd

e) Copies of temperature control inc delivery temperature records

Specific action to be decided by the management:



Product to be uplifted from customer? YES * NO *

(attach copy of uplift note)

Product recall procedures to be put into operation? YES * NO *

Result of Customer Complaint:

Signed _____________________________ Date____________________________


5.17. Allegation of Food

Poisoning Record


ALLEGATION OF FOOD POISONING RECORD

Date:

Time:

Allegation Received by:

Complainant’s name and address:

Post code: Telephone Number:

NOTE: For group incidents, a separate form must be completed for each customer’s allegation.

Food item thought to have cause the alleged poisoning:

Brand:

Date of delivery to complainant of food item:

Invoice Number:

Time of Delivery:

Meal consumed by complainant’s customer:

Time of consumption: Date of consumption:

Nature of alleged poisoning:

Symptoms Date of onset Time of onset Duration

Nausea

Vomiting

Diarrhoea

Abdominal pain

Other symptoms:


Has an EHO been contacted? YES NO

Has the Complainant’s customer contacted a doctor?

YES NO

Further Action:

1. Attach to this record all copies of:

(*Tick when completed)

a) Order from Complainant

b) Invoice for goods delivered

c) Manufacturer‟s product specifications

d) Copies of temperature control inc delivery temperature records

e) Copies of delivery of product to A.E.Surcouf & Sons Ltd

Specific action to be decided by the management:

Product recall procedures to be put into operation? YES NO

(tick as appropriate)

Result of allegation of food poisoning:

Signed ________________________________ Date __________________________


5.18. Product Recall Record


PRODUCT RECALL RECORD

Date

Time

Information received from:

Food to be recalled:

The above food is subject to a:

1. Trade Withdrawal *

2. Food Hazard Warning *

3. Emergency Control Order *


Brand Name:

Manufacturer:

Country of Origin:

Importer:

Code/Other Batch Mark:

Pack Weight/Size:

Reason for Action:

Emergency Action:

NO FURTHER DELIVERIES OF THIS PRODUCT ARE TO BE ACCEPTED OR DELIVERED

UNTIL THIS NOTICE IS CANCELLED. ALL PRODUCT CURRENTLY STORED AT THIS

UNIT (A.E.SURCOUF & SONS LTD) IS TO BE HELD IN THE: (*Tick as appropriate)


OUT OF DATE STOCK BAY *

HOLDING / ICE CREAM FREEZER *

UNTIL FURTHER NOTICE OR UNTIL DISPOSAL/RETURN TO MANUFACTURER HAS

BEEN AGREED.

ENSURE THAT UNSOUND FOOD SIGN IS VISIBLE AT HOLDING AREA

Action to be taken in respect of any stocks of the above food already delivered to customers: (* tick when completed)

1. Trace stock *

2. Check date of last “goods in” delivery *

3. Check batch number *

4. Ascertain customers who have received product *

(attach list to this record)

5. Contact those customers who have received product *

6. Issue uplift note *

7. Collect recalled goods and place in holding area *

(as detailed above)

Final Result of recall:

Signed____________________________ Date_________________________


5.19. Stock Wastage Record


STOCK WASTAGE RECORD

Date

Item

Unit Size

Quantity

Unit Price

Value

Reason for

wastage

Signed/ Print

Name

:

:

:

:

:

:

:

:

:

:

:

:

:

:


5.20. EHO Inspection of

Vehicle in Transit Record


EHO INSPECTION OF VEHICLE IN TRANSIT - RECORD

Date:

Time of Inspection:

Vehicle Registration:

Driver’s Name:

Enforcement officers’ details: EHO / TSO * (*Delete as appropriate)

Name of officer: _______________________________________________________

Authority: States of Jersey Environmental Health (Delete as appropriate)

Address: _____________________________________________________________

_____________________________________Telephone: ________________________

Details of Inspection:

Purpose of Inspection: Routine hygiene inspection

Food Complaint investigation

Problems identified:

Areas in compliance:


5.21. Visit by an EHO

Record


VISIT BY AN ENVIRONMENTAL HEALTH OFFICER RECORD

Date:

Time of Visit:

Person accompanying the EHO:

Enforcement officers’ details: EHO / TSO * (*Delete as appropriate)

Name of officer: _______________________________________________________

Authority: States of Jersey / Jersey Environmental Health (delete as appropriate)

Address: _____________________________________________________________

_____________________________________Telephone: ________________________

Details of Visit:

Purpose of visit: Routine hygiene inspection

Food Complaint investigation

Problems identified:

Areas in compliance:


Samples taken: YES * NO *

(*Delete as appropriate)

Details of samples taken:

Orders/ Notices served on premises: YES * NO*

(if yes, attach copy)

Advice sort: YES * NO *

Details of advice given:

Action by premises as a result of the visit:

Action Completed:

Signed ________________________________ Date ___________________________


5.22. Internal Audit


QUALITY AND H.A.C.C.P. POST AUDIT

REVIEW ACTION PLAN

Completed By: _______________________________________________________

Date Completed: _________________________ Time: _____________________

Section Action By Whom By When



All of the above action points have been completed and implemented into the operation.

Verification Signature ___________________________ Date ___________________


5.23. Quality & H.A.C.C.P.

Review Action Plan


QUALITY ASSURANCE AND H.A.C.C.P. REVIEW

ACTION PLAN

Completed By: _______________________________________________________

Date Completed: _________________________ Time: _____________________




All of the above action points have been completed and implemented into the operation.

Verification Signature ___________________________ Date ___________________


5.24. Confidential Pre-

Employment Health

Questionnaire


CONFIDENTIAL PRE-EMPLOYMENT HEALTH

QUESTIONNAIRE

Post Applied For: _______________________________________________________

Department: ____________________________________________________________

Surname: _____________________ Forename(s) _____________________________

(Mr./Miss/Ms/Mrs*) Please delete as appropriate

Date of Birth: ____/____/_____ Telephone Number: _______________________

Address: _______________________________________________________________

__________________________________________________Post Code: ____________

Name & Address of GP: __________________________________________________

______________________________________________________________________

Have you suffered from any of the following? Please provide details continuing, if

necessary, on a separate sheet.

1. Any skin diseases

2. Discharge or infection of the ears or hearing defect

3. Asthma or hay fever of sufficient severity to require time off work

or school

4. Any allergies (including sensitivity to antibiotics or other drugs)

5. Recurrent sore throats or sinusitis

6. Bronchitis or pneumonia

7. Tuberculosis

8. Heart disease or high blood pressure

9. Headache or migraine requiring time off work or school

YES

NO


10. Fits, blackouts or epilepsy

11. Depression, nervous breakdown or mental illness: psychiatric

treatment, including anorexia

12. Backache or sciatica requiring time off work or school

13. Rupture, varicose veins or foot ailments

14. Indigestion or stomach pain requiring time off work or school

15. Kidney or bladder infection

16. Eye disease, injury or significant defect of vision not corrected

by spectacles

17. Diabetes

18. Serious injury or operation. Have you ever been admitted to

hospital, if yes give details below:

YES NO

19. Roughly how many days have you had off work or school for illness over the past

two years?

Days: _______________ Months: ___________________ Years: ____________

Briefly state reason(s): _______________________________________________

20. Are you regularly receiving injections, pills, tablets or medicines from a doctor? If

so give details:-

_____________________________________________________________________

21. What is your height? ______________ And weight? _____________________


22. Please record the last date (if known) that you received immunisation for:

TETANUS ___________________

POLIOMYELITIS (POLIO) ___________________

RUBELLA (GERMAN MEASLES) ___________________

HEPATITIS B ___________________

TB ___________________

DATE OF LAST CHEST X-RAY ___________________

I understand and acknowledge that should I knowingly make a false statement

regarding my medical history either in answering the above questions or to any medical

examiner, or should I conceal wilfully any material fact, I will, if engaged, be liable to

have my contract terminated. In the event of any health queries I consent to my

General Practitioner supplying relevant information to the Medical Examiner.

Signed: _________________________ Print Name: __________________________

Date: __________________________


5.25. Confidential

Supplementary Pre-

Employment Health

Questionnaire


CONFIDENTIAL SUPPLEMENTARY

PRE-EMPLOYMENT QUESTIONNAIRE

Post Applied For: _______________________________________________________

Department: ____________________________________________________________


(Mr./Miss/Ms/Mrs*) Please delete as appropriate

Date of Birth: ____/____/_____ Telephone Number: _______________________

Address: _______________________________________________________________

__________________________________________________Post Code: ____________


________________________________________________________________________

Have you ever had any of the

following?

YES/NO

If Yes:

How long off

work

Name of doctor

and hospital

Typhoid, Paratyphoid or Enteric

fever?

Food Poisoning?

Suspected Food Poisoning?

Dysentery?

Persistent Diarrhoea or infection of

the bowels?

Tuberculosis?

Tropical Disease, e.g. Hookworm,

Bilharzia, etc?


Have you suffered from any of

the following within the past two

years:

YES/NO

If Yes

How long off

work

Name of doctor

and hospital

Chronic Bronchitis with spit?

Diarrhoea and/or vomiting for more

than two days?

Skin rash or any skin disease?

Recurrent boils/septic fingers?

Discharge from the ear?

Discharge from the eye?

Discharge from the nose?

Have you lived or been abroad in the last ten years?

If yes: Where and When? ______________________________

_____________________________________________________

YES/NO

I declare that all of the above statements are true and complete to the best of my

knowledge and belief.

Signed: __________________________ Print Name: ________________________

Date: ____________________________


5.26. Confidential Sickness

& Holiday Review Health

Questionnaire


CONFIDENTIAL SICKNESS AND HOLIDAY REVIEW

HEALTH QUESTIONNAIRE


Address: _______________________________________________________________

__________________________________________________Post Code: ____________


HOLIDAYS ONLY: Countries Visited _____________________________________

YES NO

1a. Since you have been away, have you suffered from sickness,

Diarrhoea or any stomach disorder?

1b. Have you had any “flu like” symptoms in the last 48 hours?

2. Have you been in contact with anyone with Typhoid,

Paratyphoid, Cholera, Dysentery, Salmonella infection, Gastro-

enteritis, or any of the symptoms in 1a and 1b?

3a. Are you suffering from any infectious conditions of the skin,

nose, throat, eyes or ears?

3b. Have you suffered from any of these conditions since you

have been away?

Signature of employee: __________________ Date: ____________________

Job Title: ________________________________________________________

Line Managers signature: _______________________ Date: ____________


5.27. Employee Training

Records


EMPLOYEE TRAINING RECORDS

Name of Employee: _________________________ Start Date: ________________

Department: ___________________________________________________________

Training

Carried Out

Date of

Training

Employees

Signature

Trainers/Supervisors

Signature

Induction

Health & Safety

Fire Procedures

COSHH

Manual Handling

Personal Hygiene

Roles and

Responsibility

Cleaning

Procedures

Foundation

Certificate in Food

Hygiene

Annual Food

Hygiene Refresher


Training

Carried Out

Date of

Training

Employees

Signature


Signature

Annual Health &

Safety Refresher

Annual Food

Hygiene Refresher

Annual Health &

Safety Refresher

Annual Food

Hygiene Refresher

Annual Health &

Safety Refresher

Intermediate Food

Hygiene

Advanced Food

Hygiene

Fork Lift

Training

DSE (Display

Screen) Training

Motorized

Palletizer Training


Training

Carried Out

Date of

Training

Employees

Signature


Signature


5.28. Employee H.A.C.C.P.

& Quality Training

Handbook


A.E.Surcouf & Sons

Ltd

H.A.C.C.P. & Quality

Training Handbook


An Introduction to Quality & H.A.C.C.P.

H.A.C.C.P. and Quality assurance are two individual systems that enable a company to

evaluate their procedures, monitor their effectiveness and implement corrective action

and procedures to enhance and rectify their established systems.

A.E.Surcouf & Sons Ltd has created this manual which looks at both systems and each

are applied into the business simultaneously. Indeed Quality assurance in relation to a

food business must incorporate the principals of H.A.C.C.P. for it to be fully effective. It

is because of this that this single manual has been produced which provides seamless

evidence of our commitment to quality in all that we do, supply and deliver, with the

added bonus of ensuring and knowing that the food safety of our products is of

paramount importance.

Quality assurance is not a legal obligation, nor is the documented evidence of a hazard

analysis. However, it is an excellent example of best practice and provides all of us with

quality standards, to which we must perform, which, in turn should ensure quality of

products, service and value for all of our customers. Further more, this manual and the

way in which we carryout our daily tasks; with quality and safety in mind, ensures that

A.E.Surcouf & Sons Ltd has a documented system of providing an “all due diligence

defence”.

What do we mean by Quality?

Quality assurance is:

A proactive approach to quality services, systems and products, which attempts at getting

things right first time. By setting standards for all stages of the operation and having the

back up of an effective evaluation, monitoring and corrective system should ensure the

objective is met and exceeded at every opportunity. Within the Quality systems, it is

identified that all persons connected with the company, whether they be suppliers,

employees, consultants and of course the Directors and Management, have a vital part to

play in delivering and maintaining a quality assurance system within the food business.

For the purpose of Quality for our Company, Standards of Performance and procedures

have been set which covers all aspects of the food handling operation. These can be

found in Part Four of the manual.


What do we mean by H.A.C.C.P.?

Under current EU and states of Jersey Legislation it states that a food business must:

Be able to demonstrate traceability of food items

Produce and maintain a documented food safety management system

based on the Hazard Analysis by Critical Control Point (HACCP)

principals.

Adhere to food hygiene training requirements

The system used to satisfy this requirement is called H.A.C.C.P. This abbreviation stands

for:



1. Analysis of the potential food hazards in the operation.

2. Identification of those points in the operation where the hazards may

occur.

3. Deciding which of the points identified are critical to ensuring food

safety.

4. Identifying and implementing effective control and monitoring


5. Review of the system periodically and whenever the operation

changes.

We shall be looking at the operation here at A.E.Surcouf & Sons Ltd, right from the

importation of food products through to the delivery of those products to our customers.

As a member of staff working in a food business, you should understand the food safety

hazards involved at each stage and be able to eliminate such hazards by the

implementation of control procedures and the appropriate corrective action. For

example; if the potential hazard is growth of bacteria in food during

Chilled storage, appropriate control measures would be to ensure that the items of food

are refrigerated immediately, that they are received at the correct temperature, the items

have the correct “use by date” and that refrigeration equipment is operating continuously

at the correct temperature.


At this stage procedures for monitoring the control points must be decided upon. These

monitoring points can be as simple as visual checks, using a temperature probe or

electronic temperature monitoring device and ensuring that food items are stored within a

specified amount of time upon receipt.

H.A.C.C.P. is very much a system of checking and recording the evidence found. It is an

on-going procedure which has to become part of the fundamental operational procedures

of the business which in turn will assist in establishing a “due diligence” defence.

This document has been designed to give you the tools and information to carry out

correct working practices in line with current legislation and company policies, which, if

undertaken on a daily basis, will ensure food safety for all of our customers.

Contaminants & Hazards

There are three main types of contaminants, which are classed as food hazards:



Chemicals – pesticides, grease, fumes and detergents

These can get onto or into the food, via Cross-contamination or by actual contamination.


to other food e.g. between raw and cooked and high risk food For example:

Pathogenic bacteria being transferred from raw contaminated fish to a

cooked lobster.


chemicals, foreign materials, spoilage organisms etc. which may affect or

compromise the wholeness and safety of the food item for example, fish

being sourced and farmed from contaminated water.


3.1.1 Microbiological Contamination

Cause and source

Microbiological organisms, such as viruses and pathogens are microscopic living cells,

which are undetected by the human eye. Moulds however, are only visible when they

grow as colonies either on or in the food.

Microbiological contamination is most likely to occur due to incorrect temperature

control, contaminated food items (usually raw products), cross contamination, infected

food handlers and poor personal hygiene, pest infestations, insufficient cleaning

practices, poor stock rotation and in correct disposal of unsound food.

Effects

Generally bacteria, viruses, toxins and moulds produce different affects:

Pathogenic Bacteria cause illness

Moulds can cause spoilage and illness

Viruses cause illness

Toxins cause illness

More specifically:

Bacteria Source

Symptoms Caused

Salmonella

Raw meat, milk,

poultry and eggs.

Carriers of the

infection, pets,

rodents, terrapins,

sewerage/water

Abdominal pain, diarrhoea,

vomiting and fever.

Dehydration caused by the

above.

Clostridium perfringens

(produces a toxin)

Animal and human

excreta, soil, dust,

insects and raw meat

Abdominal pain and diarrhoea,

vomiting is rare.


Staphylococcus aureus (produces a toxin in the

food)

Human nose, mouth,

skin, boils and cuts.

Raw milk from cows

and goats with

mastitis

Abdominal pain, vomiting,

subnormal temperature


Seafood

Diarrhoea, vomiting, fever,

abdominal pain and dehydration

Bacteria

Source

Symptoms Caused

Clostridium botulinum (produces a toxin in the

food)

Soil, fish, meat,

vegetables

Double vision, breathing

difficulties, paralysis, likely

death.

Bacillus cereus (produces

a toxin in the food)

Cereals, rice, dust,

soil

Vomiting, abdominal pain and

some diarrhoea

E.coli (produces an

infection and toxin)

Human sewerage,

water, raw meat and

fish

Abdominal pain, fever, diarrhoea

and vomiting


Animals and wild

birds, uncovered

waste tanks, raw

poultry, meat and

milk. Person to

person spread

Bloody diarrhoea, headache,

fever, nausea, abdominal pain,

weight loss

Moulds/ fungus Source Symptoms

Aspergillus (mould)

produces Aflotoxins

Peanuts and cereal

grains stored in damp

conditions.

Potent carcinogenic, may cause

liver failure and kidney failure

Poisonous

mushrooms/fungi

Incorrect selection of

poisonous

mushrooms, which

may look like the

wholesome variety

Vomiting, acute stomach pains,

nausea.


Virus

Source

Symptoms

Gastro-enteritis

Infected food

handlers, poor

personal hygiene

Very similar to food poisoning –

vomiting, diarrhoea, fever,

headache etc

Hepatitis A

Infected water,

infected humans,

poor personal

hygiene

Jaundice, malaise, abdominal

pain, fever

3.1.2 Physical Contamination

Cause and Source

Physical contaminants may find its way into the food items by:

Incorrect monitoring procedures at the manufacturers or product

production site.

Through torn packaging

Pest infestations

Sabotage by disgruntled employees

Originate from the building, structure or equipment

Through the cleaning process

Via the activities of maintenance personnel

Being naturally present e.g. stalks in vegetables, bones in fish and

poultry etc.

Incorrect personal hygiene and dress code by employees

Affects

Some foreign bodies may be considered as a serious health hazard such as glass, stones,

wire or rodent droppings, which may result in cut mouths, dental damage, choking or

illness.

It is safe to say that contamination by extraneous matter will cause customer

dissatisfaction and may result in bad publicity. The impact on the business can be

disastrous leading to, in the very worst scenario, loss of product confidence and even

company viability.


3.1.3 Chemical Contamination

Cause and Source

Chemicals and chemical products may enter foodstuffs during:

Growth, for example, veterinary drugs, fertilizers, pesticides and

environmental contaminants such as lead, diesel from fishing boats.

Processing, for example, oil, cleaning chemicals and insecticides.

Transport as a result of spillage or leakage

The use of unsafe packaging, such as plasticizers leaking from the

packaging

Affects

Chemicals may cause acute poisoning or cause long-term illness such as cancer and

blood poisoning.

Controls and Preventative Measures

Control measures for hazards that may affect the food via processes within the business

have to be monitored and corrective action applied to ensure food safety. Below are

control measures recommended to be implemented into the food business to ensure

minimal possibility of the occurrence of Bacterial, Physical and Chemical Contamination.


3.2.1 Control Measures for Possible Bacterial Contamination

Bacteria Control Measures

Salmonella

Heat treatment of animal feed. Hygienic

slaughter. Good personal hygiene and detect

carriers. Separate areas for raw and cooked.

Ensure food coverage. Use nominated accredited

suppliers. Effective cleaning and pest control.

Use pasteurised products only.

Clostridium perfringens (produces

a toxin)

Good Personal hygiene. Separate raw and

cooked. Effective cleaning, correct storage, and

pest control.

Staphylococcus aureus (produces a

toxin in the food)

Exclude personnel with colds, septic cuts, boils

and wounds. Correct personal hygiene and

implement staff heath questionnaire. Continuous

hand washing.

Vibrioparahaemolyticus Use nominated suppliers. Effective temperature

controls. Avoid cross contamination.

Clostridium botulinum (produces a

toxin in the food)

Use nominated suppliers; correct checking of all

canned produce. Discard damaged cans and label

accordingly. Strict control of handling smoked

fish and store in freezer. Source fish from non

contaminated water

Bacillus cereus (produces a toxin in

the food)

Correct washing of produce. Rapid cooling and

heating. Temperature controls.

E.coli (produces an infection and

toxin)

High standards of hygiene. Avoid cross

contamination. Temperature control. Safe

sewerage and separate water for drinking and

operational use.


Effective pest control. Cover all water storage

tanks and check regularly. Exclude infected

persons. Avoid cross contamination. Use

accredited suppliers.


3.2.2 General Control Measures for Bacterial,

Chemical and Physical Contamination


Use sensory checks; smell visual, texture etc.

Use reputable nominated accredited suppliers, and obtain their


systems in place.

Store chilled and frozen food immediately on receipt

Effective stock rotation and check date coding

Maintain personal hygiene and exclude potential carriers

Eradicate cross – contamination

Reject and segregate damaged deliveries. Label accordingly

Maintain and review effective pest control procedures

Keep unfit food and chemicals away from stored food

Keep high risk food and raw food separate

Effective cleaning of delivery vehicles, premises and equipment

Ensure all containers are washed and disinfected

Control cleaning materials and keep away from food items and areas

Remove waste and refuse from the unit and store away from food. Waste

must be stored in suitable receptacles and collected regularly for disposal

Control visitors and maintenance workers in high risk areas

Ensure hygiene practices apply to all personnel including management

Frequent inspection and auditing of the unit

Train all staff and monitor their performance. Coach where necessary.


H.A.C.C.P. Generic Flowchart – Diagram 2

The first stages in identifying the critical control points within the operation here at

A.E.Surcouf & Sons Ltd is to identify the route or journey in which our products take

from our suppliers through to delivery to our customers. By analysing each stage and

ascertaining how much risk is involved at each point, it is then possible to determine if

the stage should be considered a Critical Control Point.

This flowchart covers the route that the fish and seafood items undertake from suppliers

through to delivery. The relevant Critical Control Points have been indicated for each

stage of the process.

Supplier/Importation

CCP 1

Receipt

CCP 2

Storage

CCP 3

Picking

CCP 4

Storage CCP3

(Transportation)

CCP 3

Preparation/Cutting

CCP 5

Storage CCP 3

Vacuum packing /

Wrapping/labelling

CCP 5

Delivery CCP 4

Storage CCP 3 Picking CCP4


Risk Factors, Food Categories and Flowcharts

To provide some uniformity to the H.A.C.C.P. system, all food items sold by

A.E.Surcouf & Sons Ltd have been divided up into four different categories.

Fresh Meat

Fresh Poultry

Offal

Mince, Sausages and Burgers

Each food category has a risk factor attached to it. The purpose of this is to identify

whether the food items are high, medium or low risk. Where a product is high risk, extra

precautions must be implemented and practiced to ensure the products safety.

For each category of food, there is a corresponding flowchart, which identifies the food

items journey from suppliers to delivery to our customers. Each stage within the process

has been allocated a CCP number, (see Generic Flowchart, Diagram 2) and a list of

potential hazards associated with the product. In order for the food item not to become

contaminated by the hazards, control measures must be adhered to. We will be able to

check whether the control measures are having a positive effect by checking the evidence

against the monitoring procedures. If all else fails and the product does become, or is

contaminated, a list of corrective action points has been inserted to ensure that the food

item does not become injurious to health for the potential consumer and where

appropriate, the product is withdrawn from service.

The H.A.C.C.P. forms and food categories should be used for the research of additional

information regarding the safety of the product. Where an employee needs to find out

this information, he or she should find the category of the food item from the list, look for

the risk factor and then ascertain which flowchart corresponds with the food item. He or

she should then look at the corresponding flowchart to obtain the relevant information.

The flowcharts should not be removed from the manual; however, copies may be made

for the personal use of employees whilst on company premises.


Food Categories and Associated H.A.C.C.P. Flowchart Nos.

Flowchart No. 1 = Fresh Meat

Flowchart No. 2 = Fresh Poultry

Flowchart No. 3 = Mince, Sausage and Burgers

Flowchart No. 4 = Offal

Food Category Risk Factor H.A.C.C.P.

Flowchart No.

Fresh Meat 1

Fresh Poultry 2

Mince, Sausages and Burgers 3

Offal 4


3.5. H.A.C.C.P. Flowcharts

3.5.1 H.A.C.C.P. Flowchart Number 1 - Fresh Red Meat

Stage CCP

No



salmonella,

Campylobacter etc

parasitic, chemical,

possibility of

physical/foreign body

contamination

inherent or from


packaging, needles

from pre-slaughter

investigations

/Veterinary

procedures

Use reputable

suppliers and

ensure suppliers

conform to current

legislation/best

practice for

transportation and

production.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers.

If unsatisfied state your

requirements with

regards to safety &


using the supplier in the

future, or until a


Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc


possibility of


contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of


from importers.

Absence of customer

complaints. Regular

inspection of holding

areas & vehicles.

Monitor temperature

records. Check

boarder verification

document and animal

origin authenticity.


requirements with

regards to safety &




guarantee can be given.

Receipt

2 The presence of

pathogens (as above),

harmful chemicals

and foreign body

contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures.

Damaged packaging,

poor quality stock,

Visual inspection.

Check dates and

quality of product

and intact

packaging. Rapid

transfer to storage

1°c - 5°C max

preferably 4°C.

Check delivery

temperature

records (if

applicable)

Check delivery

vehicles, non-

destructive

temperature checks

(if applicable), visual

& sensory checks,

and staff training.

Ensure rapid storage.


inspection if found to be

out of spec. Ensure


labelled “Not for Sale”.


staff. Change supplier

if required. Re-training

of staff.


Stage CCP

No


out of date stock

incorrect origin

markings

Storage 3 Microbiological

salmonella,

Campylobacter etc,

spoilage and toxin

growth. Foreign


Chemical

contamination.


Rapid storage from

receipt1°c - 5°C

max preferably

4°C. Use

appropriate

receptacles for

storage. Correct

stock rotation.

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation FIFO.


Careful placing of

stock on shelves.

Good Housekeeping.

Correct personal

hygiene and working

practices. Monitor

chiller temperature

and record

Reject products if found

to be out of spec.

Ensure items for


“Not for Sale”.



staff. Call in pest

control company.


unit with adequate

ventilation being

essential.


spoilage and toxin

growth. Foreign


Chemical

contamination.


Remove meat

product only when

it is required for

preparation. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory checks

for quality/

physical

contamination.

Ensure batches are

separated at all

times. Cutting

room max temp

7°C

Visual and sensory

checks for quality/

physical

contamination. Good

housekeeping and

thorough cleaning.


to be out of spec.

Ensure items for


“Not for Sale”.



staff.

Preparation /

cutting

5 Microbiological,

spoilage

/deterioration Foreign

body ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C . Use correct

chopping board

and equipment.

Disinfect

equipment between

batches. Separate

batches at all times

Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and working

practices. Monitor air

temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.


to be out of spec.

Ensure items for


“Not for Sale”.






with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

Ensure wrapping

and packaging

material is free

from physical

Sensory & visual

checks. Check date

coding and batch

labelling use


to be out of spec.

Ensure items for



Stage CCP

No


(Clostridium

botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

contamination.

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum packaging

equipment is

working correctly.

Correct labelling

(date coding & use

By) of packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open storage.

appropriate labels.


Good Housekeeping.

Correct personal

hygiene and working

practices. Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.

“Not for Sale”.





ensure adequate

ventilation being sought

in packaging area. If

incorrect label adhered

to packaging, remove

and replace with correct

label.


multiplication of

microbiological

organisms

(Clostridium

botulinum and other


and toxin growth.

Foreign body i.e. pest

infestation /

packaging, Chemical

contamination.


Rapid storage from

packaging and

wrapping 1°c - 5°C

max. . Use

appropriate

receptacles for

storage. Correct

stock rotation &

date labelling.

Separate batches &

raw open and raw

packaged Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Ensure


open and raw

packaged products.

Good Housekeeping.

Correct personal

hygiene and working

practices. Monitor

chiller temperature

and record


to be out of spec.

Ensure items for


“Not for Sale”.



staff. Call in pest

control company.



being sought.

Picking 4 Microbiological

growth, spoilage


body, Chemical

contamination.


Remove meat

product only when

required. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory checks

for quality/

physical

contamination &

intact packaging.

Ensure batches are

separated at all

times. Load onto

temperature

controlled van

immediately.

Personal hygiene

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Implement and



time between each stage

is unacceptable. Reject

and label food, which is

not of standard, discard

accordingly. Re-

training of staff.

Communications.


Stage CCP

No


Storage in

Vehicle/

Transit

3 Microbiological,

spoilage growth.

Foreign body i.e.

packaging, Chemical

contamination.

Poor quality of

products. Cross

contamination

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

loads etc. Visual

checks. Ensure

load does not move

& packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure

vehicle is kept cool

& hygienically

clean.

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &


vehicle doors

immediately after

loading. Check for

cleanliness and

coolness of vehicle

1°c - 5°C max.

Implement and







accordingly. Re-

training of staff.

Communications.



temperatures/air flow &

hygiene.


spoilage growth.

Foreign body i.e.

packaging Chemical

contamination &

Cross-contamination.

Poor quality of

products

Vehicle breakdown

All deliveries must

be checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by visual

& sensory checks

of products, dated,

integrity of

packaging &

containers. Ensure

vehicle is clean

and in good repair.

Clean any spillages

up using correct

chemicals and

methods. Follow

vehicle breakdown

procedures

Check delivery notes

for signatures and

acceptance. Monitor

customer complaints.

Communication with

delivery employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label


correctly. Staff training.

Review and correct

customer, quality and

hygiene procedures.


Thorough deep cleaning

of vehicles and

containers. Correct

maintenance

General Measures







Segregate chemicals







3.5.2 H.A.C.C.P. Flowchart Number 2 – Fresh Poultry

Stage CCP

No


Supplier 1 Microbiological

salmonella,

Campylobacter etc,

Spoilage chemical,

possibility of


contamination

inherent or from


packaging, needles

from pre-slaughter

investigations

/Veterinary

procedures

Use reputable

suppliers and

ensure suppliers

conform to current

legislation/best

practice for

transportation and

production.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers.


requirements with

regards to safety &



future, or until a


Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc

Spoilage, chemical,

possibility of


contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported Max 1°C

to 5°C. Use only

accredited

importers.

Historic checks of


from importers.

Absence of customer

complaints. Regular


areas & vehicles.

Monitor temperature

records. Check


document and animal



requirements with

regards to safety &





Receipt

2 The presence of

pathogens

Salmonella,

Campylobacter etc,

harmful chemicals

and foreign body

contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures.

Damaged packaging,

poor quality stock,

out of date stock.

Visual inspection.

Check dates and

quality of product

and intact

packaging. Rapid

transfer to storage

1°c - 5°C max

preferably 4°C.

Check delivery

temperature &

record (Max 5°C)

on delivery

Check delivery

vehicles, non-

destructive

temperature checks

visual & sensory

checks, and staff

training. Ensure

rapid storage.


inspection if

found/suspected to be

out of spec. Ensure






of staff.


Stage CCP

No


Storage 3 Growth of

microbiological –

Salmonella etc, and

spoilage organisms.

Foreign body i.e.

packaging, Chemical

contamination.


Pest contamination

Rapid storage from

receipt1°c - 5°C

max . Use

appropriate

receptacles for

storage. Correct

stock rotation.

Regular visual

checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow. Store

away from

delivery ready

products that are

wrapped vacuum

packed.

Sensory & visual

checks. Check date

coding and stock

rotation FIFO.


Careful placing of

stock on shelves.

Good Housekeeping.

Correct personal

hygiene and working

practices. Monitor

chiller temperature

1°C to 4° max and

record


to be out of spec.

Ensure items for


“Not for Sale”.



staff. Call in pest

control company.


unit with adequate

ventilation being

essential.

Picking 4 Growth of

microbiological –

Salmonella etc, and

spoilage organisms.

Foreign body i.e.

packaging, Chemical

contamination.


Pest contamination

Remove meat

product only when

it is required for

preparation. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory checks

for quality/

physical

contamination.

Ensure batches are

separated at all

times. Cutting

room max temp

7°C

Visual and sensory

checks for quality/

physical

contamination. Good

housekeeping and

thorough cleaning.


to be out of spec.

Ensure items for


“Not for Sale”.



staff.

Preparation /

cutting

5 Microbiological,

spoilage


body ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment between

batches. Separate


Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and working


temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.


to be out of spec.

Ensure items for


“Not for Sale”.






with adequate

ventilation being

sought.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

Ensure wrapping

and packaging

material is free

from physical

contamination.

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.


to be out of spec.

Ensure items for


“Not for Sale”.


Stage CCP

No


botulinum and other

anaerobes), chemical

and physical

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum packaging

equipment is

working correctly.

Correct labelling

(date coding & use

By) of packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open storage.


Good Housekeeping.

Correct personal

hygiene and working

practices. Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.





ensure adequate






label.


multiplication of

microbiological

organisms

(Clostridium

botulinum and other


and toxin growth.


infestation /

packaging, Chemical

contamination.


Rapid storage from

packaging and

wrapping 1°c - 5°C

max. . Use

appropriate

receptacles for

storage. Correct

stock rotation &

date labelling.

Separate batches &

raw open and raw

packaged Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct air

flow and

temperature of

storage room

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Ensure


open and raw

packaged products.

Good Housekeeping.

Correct personal

hygiene and working

practices. Monitor

chiller temperature

and record


to be out of spec.

Ensure items for


“Not for Sale”.



staff. Call in pest

control company.



being sought.


spoilage


body, Chemical

contamination.


Remove meat

product only when

it is required.

Check batch/date

coding and ensure

correct rotation.

Visual and sensory

checks for quality/

physical

contamination &

intact packaging.

Ensure batches are

separated at all

times. Load onto

temperature

controlled van

immediately.

Personal hygiene

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Implement and







accordingly. Re-

training of staff.

Communications.


Stage CCP

No


Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth. Foreign


Chemical

contamination.

Poor quality of

products. Cross

contamination

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

loads etc. Visual

checks. Ensure

load does not move

& packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure


& hygienically

clean.

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &


vehicle doors

immediately after

loading. Check for

cleanliness and

coolness of vehicle

1°c - 5°C max.

Implement and







accordingly. Re-

training of staff.

Communications.




hygiene.


spoilage and toxin

growth. Foreign

body i.e. packaging

Chemical

contamination &

Cross-contamination.

Poor quality of

products

Vehicle breakdown

All deliveries must

be checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by visual

& sensory checks

of products, dated,

integrity of

packaging &

containers. Ensure

vehicle is clean

and in good repair.

Clean any spillages

up using correct

chemicals and

methods. Follow

vehicle breakdown

procedures


for signatures and

acceptance. Monitor

customer complaints.

Communication with

delivery employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label



Review and correct

customer, quality and

hygiene procedures.


Thorough deep cleaning

of vehicles and

containers. Correct

maintenance

General Measures

Always ensure the following: Correct pest control at delivery, storage and within

the unit.





Segregate chemicals







3.5.3 H.A.C.C.P. Flowchart Number 3 – Mince, Sausages and Burgers

Stage CCP

No



spoilage, chemical


body contamination

Satisfactory

completion of

Supplier Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place.

Audit the

suppliers. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Use only

accredited

suppliers.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers. Regular

checking of good

hygiene and quality

practices at suppliers.


requirements with

regards to safety &



future, or until a


Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter etc


possibility of


contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of


from importers.

Absence of customer

complaints. Regular


areas & vehicles.

Monitor temperature

records. Check


document and animal



requirements with

regards to safety &





Receipt

2 The presence of

pathogens

clostridium


salmonella etc.

harmful chemicals

and foreign bodies.

Poor quality stock,

spoilage.

Visual inspection.

Check dates and

quality of product

and original origin.

Rapid transfer to

storage. Check

temperature

(vehicle delivery

temp between 1°C

and 5°C) and

record. Check

delivery person for

Check delivery

vehicles, non-

destructive

temperature checks

1°C to 5°C., visual &

sensory checks, and

staff training. Ensure

rapid storage.

Communicate areas

of concern to all

associated staff.



out of spec. Ensure






of staff.


Stage CCP

No


cleanliness.

Personal hygiene.

Storage –

chilled

3

Microbiological and

toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage from

receipt. Follow

chiller storage

plan. Correct stock

rotation. Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

5°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and working

practices. Check

chiller as per

temperature

monitoring record


thorough cleaning.

Maintenance of unit


to be out of spec.

Ensure items for


“Not for Sale”.





chiller equipment

breakdown procedure if

chiller breakdowns.


spoilage growth due


ambient temperature.

Poor quality of

products

Remove meat

product only when

it is required for

preparation. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory checks

for quality/

physical

contamination.

Ensure batches are

separated at all

times. Cutting

room max temp

7°C.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot


time constraints from

picking to storage in

vehicle. Temp

checks.

Implement and







accordingly. Re-

training of staff.


Preparation /

cutting

5 Microbiological,

spoilage


body ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment between

batches. Separate


Correct personal

hygiene and hand

washing.

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and working


temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.


to be out of spec.

Ensure items for


“Not for Sale”.






with adequate

ventilation being

sought.


Stage CCP

No


Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

contamination.

Ensure wrapping

and packaging

material is free

from physical

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum packaging

equipment is

working correctly.

Correct labelling

(date coding & use

By) of packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open storage.

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.


Good Housekeeping.

Correct personal

hygiene and working

practices. Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.


to be out of spec.

Ensure items for


“Not for Sale”.





ensure adequate






label.


toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage from

receipt. Follow

chiller storage

plan. Correct stock

rotation. Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and working

practices. Check

chiller as per

temperature

monitoring record


thorough cleaning.

Maintenance of unit


to be out of spec.

Ensure items for


“Not for Sale”.





chiller equipment


chiller breakdowns.


spoilage growth due



Poor quality of

products

Ensure goods are

picked from

storage in the

correct order & at

correct time prior

to loading. Good

personal hygiene.

Visual and rotation

checks. Load

onto temperature

controlled van

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot




Implement and







accordingly. Re-

training of staff.



Stage CCP

No


immediately. vehicle. Temp

checks.

Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth due to

excessive time at

incorrect

temperatures.

Poor quality of

products.

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

loads etc. Visual

checks. Ensure

load does not move

& packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure


& hygienically

clean.

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &

visual checks.

Conduct a time slot




vehicle. Ensure

doors are kept closed.

Check for cleanliness

correct operating

temperature of


records. Between

pack temp records.

Implement and







accordingly. Re-

training of staff.

Communications.




hygiene. Correct,

maintain & review

where necessary.


toxin growth.


infestation, Chemical

contamination

Poor quality of

products

Vehicle breakdown

Ensure and check

vehicle & product

temperature -<8°C.

All deliveries must

be checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by visual

& sensory checks

of products,

integrity of

packaging. Ensure

vehicle is clean

and in good repair.

Clean any spillages

up using correct

chemicals and

methods. Follow

vehicle breakdown

procedures. Good

personal hygiene.


for signatures,

temperatures, times

and acceptance.

Monitor customer

complaints.

Communication with

delivery employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Spot-check actual

delivery procedure at

customers unit.

Increase personal

hygiene.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label



Review and correct

customer, operations,

quality and hygiene



deep cleaning of

vehicles and containers.


General Measures







Segregate chemicals




3.5.4 H.A.C.C.P. Flowchart Number 4 - Offal

Stage CCP

No



spoilage, chemical


body contamination

Satisfactory

completion of

Supplier Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place.

Audit the

suppliers. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Use only

accredited

suppliers.

Historic checks of

quality from

suppliers. Absence

of customer

complaints. Regular

inspection of

suppliers. Regular

checking of good

hygiene and quality

practices at suppliers.


requirements with

regards to safety &



future, or until a


Importation

(If applicable)

1 Microbiological,

salmonella,

Campylobacter,

E.coli etc Parasitic,

chemical, possibility

of physical/foreign

body contamination

inherent or from


packaging, needles

from pre-slaughter

investigations/

Veterinary

procedures

Satisfactory

completion of

importers Safety

Self Audit

Questionnaire.

Obtain H.A.C.C.P.

& Quality systems

in place. Ensure

meat originating

from outside the

EC has correct

boarder checks

completed in line

with current

legislation.

Inspect holding

areas at docks &

transportation

vehicles. Obtain

temperature

records for goods

imported (if

applicable). Use

only accredited

importers.

Historic checks of


from importers.

Absence of customer

complaints. Regular


areas & vehicles.

Monitor temperature

records. Check


document and animal



requirements with

regards to safety &





Receipt

2 The presence of

pathogens

clostridium


salmonella etc.

harmful chemicals

and foreign bodies.

Poor quality stock,

spoilage.

Visual inspection.

Check dates and

quality of product

and original origin.

Rapid transfer to

storage. Check

temperature

(vehicle delivery

temp between 1°C

and 4°C) and

record. Check

delivery person for

Check delivery

vehicles, non-

destructive

temperature checks

1°C to 4°C., visual &

sensory checks, and

staff training. Ensure

rapid storage.

Communicate areas

of concern to all

associated staff.



out of spec. Ensure






of staff.


Stage CCP

No


cleanliness.

Personal hygiene.


toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage from

receipt. Follow

chiller storage

plan. Correct stock

rotation. Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and working

practices. Check

chiller as per

temperature

monitoring record


thorough cleaning.

Maintenance of unit


to be out of spec.

Ensure items for


“Not for Sale”.





chiller equipment


chiller breakdowns.


spoilage growth due



Poor quality of

products

Remove meat

product only when

it is required for

preparation. Check

batch/date coding

and ensure correct

rotation. Visual

and sensory checks

for quality/

physical

contamination.

Ensure batches are

separated at all

times. Cutting

room max temp

7°C.

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot




vehicle. Temp

checks.

Implement and







accordingly. Re-

training of staff.


Preparation /

cutting

5 Microbiological,

spoilage


body ie.inherent

contamination –

bones etc, Chemical

contamination.


Ensure

environmental

temperature is

appropriate i.e.

chilled - Cutting

room max temp

7°C. Use correct

chopping board

and equipment.

Disinfect

equipment between

batches. Separate


Correct personal

hygiene and hand

Sensory & visual

checks. Check date

coding and stock

rotation prior to

preparation. Good

Housekeeping.

Correct personal

hygiene and working


temperature.

Maximum 7°C.

Record air temp of

cutting room and

monitor.


to be out of spec.

Ensure items for


“Not for Sale”.






with adequate

ventilation being

sought.


Stage CCP

No


washing.

Packaging /

wrapping &

Labelling

5 Survival and

multiplication of

Microbiological

organisms

(Clostridium

botulinum,

Campylobacter and

other anaerobes),

chemical and

physical

contamination.

Ensure wrapping

and packaging

material is free

from physical

contamination.

Store wrapping

and packaging

material away

from meat cutting

rooms. Ensure

vacuum packaging

equipment is

working correctly.

Correct labelling

(date coding & use

by) of packaged /

wrapped products.

Correct personal

hygiene. Ensure

post packaging

storage is separate

from open storage.

Sensory & visual

checks. Check date

coding and batch

labelling use

appropriate labels.


Good Housekeeping.

Correct personal

hygiene and working

practices. Refer to

manufacturers

instructions for

maintenance of

vacuum packaging

equipment. Use

suitable packaging

materials that are

food grade quality.

Staff training &

coaching.


to be out of spec.

Ensure items for


“Not for Sale”.





ensure adequate






label.


toxin growth due to

poor temperature

control. Chemical

contamination.

Cross -

contamination


Rapid storage from

receipt. Follow

chiller storage

plan. Correct stock

rotation. Regular

visual checks. Pest

control inspection.

Correct cleaning

techniques and

chemical storage.

Staff training &

personal hygiene.

Ensure correct

airflow and

temperature of

chiller- (1°C to

4°C preferably).

Sensory & visual

checks. Check date

coding and stock

rotation. Regular


placing of stock on

shelves. Good

Housekeeping.

Correct personal

hygiene and working

practices. Check

chiller as per

temperature

monitoring record


thorough cleaning.

Maintenance of unit


to be out of spec.

Ensure items for


“Not for Sale”.





chiller equipment


chiller breakdowns.


spoilage growth due



Poor quality of

products

Ensure goods are

picked from

storage in the

correct order & at

correct time prior

to loading. Good

personal hygiene.

Visual and rotation

checks. Load

onto temperature

Regular spot-checks

of staff and

procedures. Audit

and review customer

complaints. Staff

training. Sensory &

visual checks.

Conduct a time slot



Implement and







accordingly. Re-

training of staff.



Stage CCP

No


controlled van

immediately.


vehicle. Temp

checks.

Storage in

Vehicle/

Transit

3 Microbiological,

spoilage and toxin

growth due to

excessive time at

incorrect

temperatures.

Poor quality of

products.

Ensure speedy

loading. Correct


heaviest at the

bottom, separate

loads etc. Visual

checks. Ensure

load does not move

& packaging break

in transit. Close

vehicle doors

immediately after

loading. Ensure


& hygienically

clean.

Regular spot-checks

of staff and

procedures. Staff

training. Sensory &

visual checks.

Conduct a time slot




vehicle. Ensure

doors are kept closed.

Check for cleanliness

correct operating

temperature of


records. Between

pack temp records.

Implement and







accordingly. Re-

training of staff.

Communications.




hygiene. Correct,

maintain & review

where necessary.


toxin growth.


infestation, Chemical

contamination

Poor quality of

products

Vehicle breakdown

Ensure and check

vehicle & product

temperature -<8°C.

All deliveries must

be checked and

signed for by the

customer. Do not

leave food items

unattended.

Ensure food items

are in perfect

condition by visual

& sensory checks

of products,

integrity of

packaging. Ensure

vehicle is clean

and in good repair.

Clean any spillages

up using correct

chemicals and

methods. Follow

vehicle breakdown

procedures. Good

personal hygiene.


for signatures,

temperatures, times

and acceptance.

Monitor customer

complaints.

Communication with

delivery employees.

Customer service

questionnaires to

customers. Monitor

results. Spot check

vehicles for

cleanliness and

maintenance on

return to the unit.

Spot-check actual

delivery procedure at

customers unit.

Increase personal

hygiene.

Follow goods return


to meet quality or

hygiene standards.

Segregate and label



Review and correct

customer, operations,

quality and hygiene



deep cleaning of

vehicles and containers.


General Measures








Segregate chemicals







The Manual Itself

The manual is divided into eight parts.

Part One – An Introduction to H.A.C.C.P. & Quality

Part Two – Organisation

Part Three – The H.A.C.C.P. System

Part Four – Evaluation & Standards of Performance & Procedures

Part Five – Master Copies of all recording Forms

Part Six – Glossary of Terms

Part Seven – Useful Names and Addresses

Part Eight – Legal Library

Part One

In this section we have explained what exactly H.A.C.C.P. and Quality means in context

to the business and in the vocabulary sense. The beginning of this handbook is an exact

copy of what is contained in this part of the manual.

Part Two

The organisation for the implementation of the standards and procedures are contained in

this section. It identifies the process required from the start of the project to the continual

review once the systems are in place.

Within this section are copies of the company organisation chart, job descriptions and the

company‟s declaration in the format of Policy statements of commitment to Quality,

Food safety and Health and safety.

Part Three

This section deals with the technical information regarding contaminants, hazards and

preventative methods. It is imperative for food business employees to understand how

food can become contaminated and the preventative methods open to them to ensure that

food does not become injurious to health.

Within this section are the associated flowcharts and food categories. These should be

consulted when there is confusion about the correct storage of a product or an employee

has a need to implement corrective action due to food contamination.

Once again, the detail within this handbook has been taken directly from the manual.


Part Four

This is the largest section within the manual. This part covers all of the procedures that

an employee (who handles food items) may undertake in the course of his/her duties.

It starts with the supplier accreditation and finishes with the record keeping and

amendments to company documentation. Overall, this section traces the foods journey

from the mainland, (if it is imported) and from a locally produced supplier if the item

comes from the island.

It details specific requirements regarding temperature controls, cleaning, pest infestations,

training, deliveries to the unit and to customers, storage and stock rotation, EHO visits,

vehicle maintenance and a host of other procedures. To back up this information, copies

of the relevant record forms, which must be completed either on a daily, weekly or on an

as necessary basis, are also contained within each section. It is important that you

familiarize yourself with this section of the manual over the next few weeks.

Part Five

This section contains master copies of all of the record forms. It is important to mention

that if you take a particular form from this section to copy, please ensure that the original

is replaced in its original plastic sleeve. Failure to do so will inconvenience one of you

colleagues when they next want to copy the document.

Part Six

Part six contains the glossary of terms. This is a list of technical jargon with an

explanation in plain English. If ever there is a food safety word that you may not fully

understand; then look in this section, you will probably find the explanation you are

looking for.

Part Seven

This is the smallest section and contains a list of useful names, addresses & telephone

numbers.

Part Eight

This contains copies of some of the States of Jersey‟s Food Safety Legislation. More can

be found by logging onto to the Jersey Legal Info web site. The address is at the top of

the page within this section.


The final Word

As mentioned within the manual, the document must become a fundamental part of the

operation here at A.E.Surcouf & Sons Ltd, for it to become a really useful tool. Changes

within the systems, record forms and procedures are inevitable as the company grows,

new products are brought in or the nature of the business changes. The management and

Directors will ensure that through the communication channels, all staff will be informed

of any changes that have an impact upon them, and the associated documentation will be

altered accordingly.


5.29. Employee Handbook


A.E.Surcouf & Sons Ltd

INTRODUCTION

The company has produced this employee handbook so that each member of staff will

understand clearly his/her legal responsibilities and terms and conditions of employment.

This knowledge will, in turn allow each person to work in a positive and co-operative

manner to the benefit of the Company and our customers. It is essential to the continual

growth and success of our business that each employee is fully committed to the

Company‟s‟ purpose of successfully marketing and delivering quality produce at a

competitive price to our customers.

This handbook, when read in conjunction with your job description and contract, sets

down the major terms and conditions concerning your employment with A.E.Surcouf &

Sons Ltd.

You are responsible for making sure that you are familiar with this handbook and any

other rules and guidance notes that apply to your service with us.

The Company reserves the right to make such changes as it considers reasonable or

necessary to any of the terms and conditions of employment. Consultation will occur

prior to any changes being made and all changes will be notified in writing to all

employees.

The Directors and Management wish you every success with your employment with

A.E.Surcouf & Sons Ltd.


Brief Company History


CONTRACT OF EMPLOYMENT

By now you should have received your contract of employment from your manager.

Your contract contains information about your terms and conditions of employment with

A.E.Surcouf & Sons Ltd, details of your weekly pay and methods of payment, sickness,

leave of absence rules and grievance and disciplinary procedures. Your holiday

entitlement and how to book your holidays are also contained within it.

It is important that you read and understand your employment contract. If you are unsure

about anything contained within it, please ask a member of the Management or

supervisory team.

Once you have understood your contract, please sign and date it. A copy will be given to

you for your own reference.


FOOD SAFETY

Food Hygiene Policy

A.E.Surcouf & Sons Ltd. has made a commitment to ensuring food safety by producing

the following statement:

Food Hygiene Policy It is the policy of A.E.Surcouf & Sons Ltd. to comply with Food Safety (Jersey) Law 1966,

The Food Hygiene (General Provisions) (Jersey) Order 1967, The Food Hygiene (England)

(Amendment) Regulations 2007, and all subsequent EC regulations. We are committed to

ensuring that our business operates in a safe and hygienic manner and that food does not

become contaminated by chemical, physical or microbiological sources, which may cause

illness.

The points in the business where food hazards may occur will be identified, highlighted as

critical control points and effective control and monitoring procedures will be introduced

along with the appropriate corrective action.


information, training and supervision as is necessary to implement this policy and achieve

the stated objective of ensuring excellent standards of food hygiene and providing safe food.

The Directors and Managers of A.E.Surcouf & Sons Ltd will do all that is in their power to

ensure that good hygiene practices are carried out in conjunction with the Quality and

H.A.C.C.P. procedures. It is recognized and communicated to all of our employees through

group consultative meetings, induction and on-job training, that good hygiene is the

responsibility of each and every individual associated with our Company.

A.E.Surcouf & Sons Ltd is dedicated in ensuring that our H.A.C.C.P. procedures are

communicated to all levels of our team, with continual reviews and monitoring of the

systems being undertaken, on a regular basis and whenever there are changes in the scale

and nature of our operation.


What are our Responsibilities?

Under the UK, EU and States of Jersey Legislation, it states that a food business must:

Be able to demonstrate traceability of food items

Produce and maintain a documented food safety management system

based on the Hazard Analysis by Critical Control Point (HACCP)

principals.

Adhere to food hygiene training requirements

The system used to satisfy this requirement is called H.A.C.C.P. This abbreviation stands

for:



Analysis of the potential food hazards in the operation.

Identification of those points in the operation where the hazards may

occur.

Deciding which of the points identified are critical to ensuring food

safety.

Identifying and implementing effective control and monitoring


Review of the system periodically and whenever the operation changes.


What is a Hazard or Contaminant?

A Hazard is something that can cause harm to a person if they consume the food.

There are three main types of hazards or contaminants, which are classed as food hazards:



etc.

Chemicals – pesticides, grease, fumes and detergents etc.

How can food become contaminated?

Food can become contaminated by Cross-contamination or by actual contamination.


to other food e.g. between raw and cooked and high-risk food.


chemicals, foreign materials, spoilage organisms etc., which may affect or

compromise the wholeness and safety of the food item.

What are the most common causes of food becoming contaminated?

Incorrect handling of the food item.

Poor temperature control.

Food left out at ambient temperatures prior to temperature controlled storage i.e.

Fridges and freezers.

Infected and contaminated ingredients.

Pest infestations and allowing pests and insects into the premises.

Cross contamination from raw to high-risk foods such as cooked meat.

Poor personal hygiene and infected food handlers.

Torn packaging.

Poor stock rotation and control.

Incorrect handling and use of chemicals.

Unauthorized visitors with no or little regard to food safety.

Poor maintenance of equipment.

Lack of knowledge by food handling staff.

Poor cleaning of premises and equipment.


As an employee of a food business, you must understand how food can become

contaminated, how we can control those hazards that may contaminate the food, and what

corrective action must be applied should the food be subjected to contamination.

How can I assist in ensuring that food does not become contaminated?


- Fridges and Chillers must operate between +1°C and +8°C by

law

- Freezers must operate at or below -18°C

- Frozen food deliveries must be accepted at -12°C or below

Use sensory checks; smell, visual, texture etc.

Use reputable nominated, accredited suppliers, and obtain their


systems in place.

Store chilled and frozen food immediately on receipt.

Effective stock rotation and check date coding.

Maintain personal hygiene and exclude potential carriers.

Eradicate cross–contamination.

Reject and segregate damaged deliveries. Label accordingly.

Maintain and review effective pest control procedures.

Keep unfit food and chemicals away from stored food.

Keep high-risk food and raw food separate.

Effective regular cleaning of delivery vehicles, premises and equipment.

Ensure all containers are washed and disinfected.

Control cleaning materials and keep away from food items and areas.

Remove waste and refuse from the unit and store away from food. Waste

must be stored in suitable receptacles and collected regularly for disposal.

Control visitors and maintenance workers in high-risk areas.

Ensure hygiene practices apply to all personnel including Management.

Frequent inspection and auditing of the unit.

Train all staff and monitor their performance.

Wash your hands regularly.


Personal Hygiene Procedures

Because you are working for a food business, it is very important that you inform us of

any relevant medical conditions that may affect the food safety of our products. For this

reason, three confidential health questionnaires have been produced; two to be completed

prior to employment and one to be completed after a period of sickness absence or on

return from a holiday. Please make sure that these questionnaires are completed at the

appropriate time.

On a more general note, you are required as part of your roles and responsibilities to

follow these few simple rules:

Keep yourself clean and wear clean clothing.

Wash your hands frequently, especially:

- after visiting the toilet

- after handling raw food

- before eating

- after handling refuse

- before starting work

- after smoking and taking a break

- before and after administering first aid

- after cleaning and handling chemicals

- after touching your hair, nose, face and spots

Tell your manager if you are suffering with any skin, nose, throat, stomach or

bowel disorders.

Ensure that cuts and abrasions are covered with a blue waterproof plaster.

Only smoke in designated areas.


Reporting of illnesses and infectious diseases

It is a legal requirement that should you suffer from any form of food poisoning or

infectious diseases; these must be reported to your manager as soon as possible, who will

determine the appropriate action to be taken. This will usually take the form of excluding

you from work until such time that you are deemed to be fit for work. A post sickness

health questionnaire will have to be completed as part of our due diligence and your

personal declaration that you have not suffered any symptoms of the illness for the

previous 48 hours. It may also be a requirement for stool sample to be taken depending

on the nature of your illness.

The following are examples of reportable diseases:

Food Poisoning / suspected food poisoning

Sickness and/or diarrhoea

Tuberculosis

Typhoid and paratyphoid

Legionnaires disease

Cholera

Skin rashes and Boils

Pest Control

Should you observe or think that you have seen a pest in or around the premises you must

notify a member of the management team, who will investigate the sighting and take the

appropriate action.

Sightings may include:

Droppings

The animal or insect – Dead or Alive!

Nests

Torn packaging and gnawed wires

Grease marks on walls and pipes

You can combat a pest problem in a food business by:

Ensuring that all food is in sealed containers and packaging.

Checking deliveries.

Effective and thorough cleaning including under static shelving.

Closing windows and doors.

Installing, maintaining and cleaning out electronic insect killers.

Cleaning and clearing the exterior of the building of rubbish and weeds.

Ensuring that all refuse bins have lids that close and are kept closed.

Regular refuse collections.


Tell your manager or supervisor what you have seen.

A pest report form must be completed for all pest sightings. This report form can be

obtained from the main office.

A.E.Surcouf & Sons Ltd. has a contract with Rentokil who will treat the unit in the most

effective way to control and rectify the pest problem. Please do not move or remove any

bait boxes that may have been left by Rentokil.

Cleaning and Disinfection

It is a legal requirement that “food premises must be kept clean and maintained in good

repair and condition”. Therefore, a cleaning schedule for all areas of your food business

has been produced and must be completed as detailed on the schedule. It is everybody‟s

responsibility to carry out the tasks as indicated, thoroughly, using the correct methods of

cleaning and taking into account the safety procedures for each task. If you are unsure of

how to carryout a cleaning task or what cleaning product to use, then please seek advice

from your manager or supervisor.

REMEMBER

Food Safety – It’s in your hands


HEALTH AND SAFETY

A.E.Surcouf & Sons Ltd. has made a commitment to effective Health and Safety by

producing the following statement:

Health and Safety Policy

It is the policy of A.E.Surcouf & Sons Ltd. to comply with the terms of the UK Health &

Safety at Work Act 1974 and any subsequent legislation and to provide and maintain a

health and safe working environment. Our Health and Safety objective is to minimize the

number of occupational accidents and illnesses and ultimately to achieve an accident free

workplace.

All employees will be provided with such equipment, information and training and

supervision as is necessary to implement policy and achieve the stated objective. We

recognise and accept their duty to protect the Health and Safety of all visitors to the

premises, including contractors as well as any members of the public who may be affected

by our operation. Whist the Directors and Management of A.E.Surcouf & Sons Ltd. will do

all that is in their power to ensure the Health and Safety of it’s employees, it is recognised

and communicated through induction, on job training and consultative meetings, that it is

the responsibility of each and every individual associated with the company. It is the duty

of each employee to take reasonable care of their own and other people’s welfare and to

report any situation which may pose a threat to the well being of any other person.

The Management will provide every employee with the training necessary to carry out his

or her tasks safely. However, if an employee is unsure how to perform a certain task or

feels it would be dangerous to perform a specific job, then it is the employee’s duty to report

this to their supervisor. An effective Health and Safety program requires continuous

communication between workers at all levels. It is therefore every workers responsibility to

report immediately any situation that could jeopardize the wellbeing of themselves and any

other person.

All accidents within the work place will be recorded and monitored, with the necessary

corrective action applied. These records are crucial to the effective monitoring and revision

of this policy and must therefore be accurate and comprehensive.

The health and safety policy will be continually monitored, reviewed

and updated, particularly when changes in the scale and nature of our operations occur.


What are my responsibilities?

Under the UK Health and Safety at Work Act 1974 and the Health and Safety Law, it is

all of our responsibility to ensure the safety and welfare of all persons who enter the

premises. This includes our colleagues, visitors, contracted engineers and ourselves.

We can assist with this by:

Receiving and understanding training on equipment and tasks that make up our

jobs.

Using wet floor/slippery floor signs where appropriate.

Ensuring that stairs and walkways are free from debris and obstructions.

Not cutting corners in order to complete a job faster.

Asking for assistance from other members of staff when lifting something heavy.

Following the Manual Handling of Heavy Loads rules.

Using stepladders correctly when reaching above head height.

Reporting any safety hazards to your manager.

Practicing good housekeeping i.e. the removal of empty boxes from the shed

floor, ensuring they are flattened and placed in the refuse bin.

Following the Control of Substances Hazardous to Health rules. (see below)

Wearing personal protective clothing as supplied for your safety by A.E.Surcouf

& Sons Ltd.

COSHH (Control of Substances Hazardous to Health)

Chemicals within the work place, used for cleaning and maintenance can be extremely

hazardous. At A.E.Surcouf & Sons Ltd, we have chemicals that we sell to our customers

for cleaning purposes and we also have chemicals for our own use. It is extremely

important that we follow the rules below to ensure that all chemicals within the unit are

used and stored safety. This will ensure that no personnel are put at risk, or indeed, food

does not become contaminated by them.

Please ensure that:

Only the correct chemical is used for the task in hand.

You read and understand the warning signs on the chemical containers.

You read and understand the dilution, usage, first aid procedures and disposal

procedures. These can be found on the containers or on the chemical data sheets

in the main office.

You never decant the chemicals into unmarked containers or bottles.

You never drink, sniff or mix the chemicals.

You wear suitable protective clothing provided when handling chemicals.

All chemicals are stored safety in a lockable cupboard or room.

Seek advice if you are unsure about anything.

In the event of a chemical spill which may contaminate the food:


Secure the area and communicate to your colleagues what has happened.

Ensure that any food within close proximity to the spill is not dispatched to

customers.

Place the unsound food sign on the food items until clearance has been agreed.

Ensure that the management are aware of what has happened so that they can take

control of the situation.

Wear the appropriate protective clothing. (if applicable)

Ensure that the correct disposal of chemicals is adhered to i.e. it is not always

recommended to flush into the mains drainage.

Dispose of unsound food accordingly. Seek guidance from the Authorities if

unsure.

Manual Handling of Heavy Loads

Just over a third of all accidents and subsequent sick leave in industry is attributed to

back problems as a result of poor lifting techniques by employees. Many of those

injuries are maintained as a permanent disability that is unable to be corrected. It is

imperative to your wellbeing that you follow correct Manual Handling Techniques, when

lifting anything in your workplace.

Avoid or reduce manual handling where possible by using mechanical aids such as sack

trucks, pallet trucks or if qualified, forklift trucks. A number of leaflets on Safe Manual

Handling are available in a folder in reception. All employees have to attend a course

given by an appropriately qualified instructor and sign that they have done so.

Personal Protective Equipment

A.E.Surcouf & Sons Ltd have provided warm over clothing and gloves for those

personnel who may enter the chiller and freezers. It is important for your own safety to

make sure that these items of clothing are worn when entering these areas of the unit.


Accident Procedure

First Aid Boxes are situated:

1. Canteen

2. Butchery Department

3. General Office (first floor)

The persons responsible for keeping the first aid boxes in good order are ;

any items used must be notified to them as soon as possible. The above First Aid Boxes

are checked and maintained on a regular basis. In the event of an accident to yourself,

another member of staff or a visitor, follow the accident procedure below:

Administer first aid only if you are a current certificated first aider (St Johns

Ambulance or Red Cross).

Call the emergency services if applicable to do so.

Inform a member of the management team.

Record all accidents in the accident book.

It is important for you to know where the first aid box is located. If you are unsure

then please ask your manager or supervisor.

FIRE

Fire Prevention Most fires that occur happen because of human error. You can assist with preventing

fires from occurring by:

Only smoking in designated areas

Extinguishing cigarettes and matches

thoroughly.

Ensuring that refuse is disposed of regularly.

Switching off electrical appliances which are

not in use.

Not over loading electrical sockets.

Cleaning cooking equipment regularly to

ensure that grease deposits are not allowed to

build up.


Discovering a fire

Fires spread extremely quickly, so it is vital that you follow these simple rules:

Only tackle the fire if it is no larger than a waste paper bin.

Use the correct extinguisher.

Extinguisher Contains Used on

RED

CREAM

BLACK

BLANKETS

Water

Foam

Carbon

Dioxide

Wood, Paper, Cardboard,

Fabrics

Flammable liquids, grease,

paper, wood

Electrical

Deep fat fryers, people

Raise the alarm by either telling your manager/supervisor or

by breaking the nearest break glass point.

Keep calm! Never shout…”FIRE, FIRE!”

Never open the door of a fire that is enclosed within a

room.

Your Assembly point is at the MAIN CAR PARK

Evacuate the premises as quickly as possible and go to your

assembly point. DO NOT STOP to collect belongings.

At the assembly point:

Stay put and ensure that your manager knows that you are there.

Don‟t disappear – The fire brigade will think that you are still in the building.

Do not re-enter the building until you are told to do so by the fire officer in

charge.


CUSTOMER CARE

In all businesses, there are two categories of customers:

The Internal Customer You, me, your work colleagues, contractors,

engineers, consultants etc.

The External Customer Those people requiring our products and

services, other businesses, other road users etc.

Both categories of customers should be treated in a way in which you would like to be

treated yourself i.e. courteous, reliable, cheerful, helpful etc. Further to this, good

customer care practices include:

Listening to what the customer is

saying.

Using positive body language,

words and tone of voice.

Answering the telephone promptly

in a bright and enthusiastic manner.

Only promise what you can deliver

Building a positive rapport with the

customer.

Maintaining a positive attitude.

Answering the customers‟ questions

correctly. If you don‟t know the

answer, then find out and get back

to them.

Giving the customer choice.

Recommending alternative

products.

Checking with the customer that

they are satisfied with the products

and services.

Handling complaints effectively

and efficiently.

Paying attention to detail.

Courtesy and patience.

Good time keeping.

Advising customers of latest offers

and promotions.

Doing your job to the best of your

ability.


RULES AND GUIDELINES FOR DRIVERS

The following rules relate to correct working practices, Company Policy, Health and

Safety and States of Jersey Legislation.

Van Loading

Ensure that the vehicle is in a clean and hygienic condition.

Ensure that the temperature control system is working effectively and at the legal

temperatures.

Ensure that all fragile stock items i.e. glass jars and bottles are boxed-in, to avoid

breakages and accidents.

Do not stack goods several layers high. Heavy goods must be on the bottom.

If breakages occur as a result of your negligence, you will be charged for the

product at cost price.

Ensure that you have all of the order to be delivered, before you leave the shed.

Deliveries

Always be polite and courteous to our customers. You represent the company.

Do not leave the customer until they have checked the goods in your presence.

Where customers require a delivery van temperature reading, then please supply

one without hesitation.

All goods left without a signature will become the driver‟s responsibility unless

previously arranged by the Management.


All goods delivered must have a signature and times.

All goods returned or short deliveries must be written on the driver‟s sheet before

the customer signs.

Any mistakes made during your round will be required to be rectified after

working hours by the driver concerned.

Environmental Health Officers have the right to inspect goods in transit. In the

unlikely event that you are approached by an EHO, ensure that you see their

identification and then allow them to inspect the delivery. Complete the EHO

Goods in Transit Inspection Record sheet, which can be found in the vehicles

glove compartment. On your return to the unit, give your manager the record

sheet.

On completion of your final delivery, make sure that no goods are left in the back

of your vehicle and return your keys to the office.

At the end of your day, check with a manager that you are free to go.

Cash on Delivery

It is the driver‟s responsibility to collect and count the cash given for goods

delivered. Any discrepancies will be deducted from your wages.

No cash on delivery goods are to be left without being paid for unless authorized

by the office.

If you are unsure about a cash on delivery, delivery, telephone the office.

Please keep all cash safe, it is your responsibility.


COMPANY VEHICLE RULES AND GUIDELINES

General

Drink driving is a criminal offence and is not acceptable by A.E.Surcouf &

Sons Ltd. employees

Please keep your vehicle in good repair. The vehicle cleaning and maintenance

record must be completed legitimately on a weekly basis.

Punctures, Fuel and Breakdowns

In the event of a punctured tyre, pull over where it

is safe to do so and phone the office. Assistance

will be arranged. Do not drive on a flat tyre as this

will ruin the wheel and tyre and make your vehicle

unsafe.

Ensure that you have sufficient fuel in your van.

Running out costs us time, money and customers!

In the event of a mechanical breakdown, try to get

your van to the side of the road or to where here it

does not create a hazard. Switch on the hazard

warning lights and in darkness; keep your

sidelights on. Phone the office and give your exact

location along with information about the nature of

the fault. If the answer phone is on, leave a

message and a contact number where you can be

reached. Await recovery. Do not open the door to

the temperature-controlled area of the van.

Accidents (As per Highway Code)

Do not leave the scene of an accident

Do not admit liability

Call the police

Call the office

Obtain - Name and address of other party

- Vehicle make and registration

- Insurance details

If the third party vehicle is unattended, make every effort to trace the owners.

Failing this, leave your name, company name and telephone

number on the windscreen.


Parking Fines and Speeding

You are responsible for all parking and speeding fines. The company will not pay

them for you!

If you dispute a fine and wish to take this up with the Parish Hall concerned, you

must take your driving licence and a copy of the insurance cover note which can

be obtained from the office.

Accident Reporting

Employees that drive company vehicles must check their vehicles on a regular

basis and also report any defects (on occurrence). All motor accidents must be

logged no matter how small.


GENERAL RULES FOR ALL EMPLOYEES

Drink and Drugs

It is not permissible for employees to report for duty or carry out their duties

whilst under the influence of alcohol and/or illegal drugs

Lateness

Any employee starting late must report to his/her manager before commencement

of duties.

Persistent lateness will result in disciplinary action including loss of pay and

eventual dismissal.

Lost Property

All lost property or cash found on or in the company‟s premises must be handed

immediately to one of the management team.

Smoking

Smoking other than in designated areas is not permitted. Smoking is strictly

forbidden in ALL company vehicles.

Theft and Dishonesty

The proven unauthorised possession of the company‟s property, including stock,

uniforms, protective clothing etc. or property belonging to another member of

staff will be subject to disciplinary action and will result in termination of

employment.

Sickness Reporting

Your manager must be telephoned a minimum of one hour before you are due to

start work. A registered medical practitioner will investigate continual sickness.

Personal property

The company advises all employees not to bring valuable items of clothing or

property (inc. jewellery) onto the premises, as the Company does not accept

responsibility for loss or damage.


Public Image

The Company expects all employees to project a professional image to all of our

customers, internal and external, existing and potential. Therefore, we expect you

to dress accordingly and carryout your role in a friendly, polite and courteous

manner. Where uniforms are provided, these must be worn at all times whilst on

duty.

Medical Appointments

Should you require time off to attend a medical appointment such as the doctor or

dentist, it is essential that you seek approval from your manager.

Training

A.E.Surcouf & Sons Ltd. recognizes the importance of training its employees to

be able to carry out their jobs effectively and safely. Key members of staff

regularly attend food hygiene training to keep abreast of current legislation, who,

in turn communicate the relevant points to their staff.

Skills training which includes Food Safety, your manager or supervisor will

conduct Health and Safety and Company procedures on job.

All employees have a personal training record that ensures that training received

is documented, recorded and signed for.

Floors and Walkways

At all times spillages must be cleaned at once, either by the maintenance/cleaning

persons or the person responsible for the spillage.

Fork Lifts

Only those employees that have been on and passed a forklift training course may

use a forklift. They may only operate the forklift in accordance with their training.

No one should stand under a load whilst raised.

Ladders and Step Ladders

At all times these items must be used in accordance with the manufacturers

recommendations for safe use. If you are not sure as to their suitability for a

particular job, you should ask your manager.


Electrical Equipment

Routine inspection of electrical equipment will be carried out and if any employee

notices any faults they must notify Management before the item is used. All

electrical equipment in the butchery department must be used with the circuit

breakers provided.

Machinery

Only those employees that have been trained to use machinery may do so. Those

that use machinery must use the guards and safety equipment provided. Guards or

safety interlocks must never be defeated for any reason.

Machinery must be switched off and unplugged before cleaning and guards must

always be replaced immediately after cleaning. Cleaning should always be in

accordance with manufacture's instructions.

People using machines should not wear dangling chains, rings or loose clothing

that could get caught up in moving machinery. Long hair should also be tied back

or an appropriate hat/net worn.

Butchery & Fish Departments

All employees working in the Butchery and Fish Departments must use the

personal protective clothing provided. Other employees should refrain from

entering the Butchery Department, but if it is necessary to do so, should take great

care not to distract working butchers.

Outside Contractors Equipment

At no time should any employee use scaffolds, ladders or any equipment

belonging to outside contractors. Nor should any employee assist outside

contractors in any way.

Mobile Telephones

Employees that have company vehicles and company mobile telephones should

already have fitted hands-free units. If a hands-free unit is not fitted to your

vehicle, whilst this is being arranged, you must not use the mobile telephone

whilst driving.

Personal mobile telephones MUST be switched OFF at all times whilst in the

office and store areas.


Useful Information

Company Address A.E.Surcouf & Sons Ltd

Telephone

Fax

Email

5.29.1. Useful Telephone Numbers

Emergency Services: (9 for an outside line then) 999

Other useful numbers (9 for an outside line then):

Fire Service

Ambulance

Police

(Central Station/Fire Alarm)

Electricity (Electrical)

Electricity (out of hours)

(First Aid Kit)

Securicor (Fire Extinguishers)

TO BE ADVISED (Pest Control)

NOTES:


5.30. Broken Glass Record


Broken Glass Record Form

Date of Broken Glass Occurrence:

Area Contaminated by Broken Glass:

YES NO

Has the Area Been Made safe & is Appropriate

Signage visible?

Has a Member of the Management Team been Notified?

Name of Management Overseeing the Event:

Corrective Action to Carried Out:

Food Items Contaminated as Result of Broken Glass:

YES NO

Have the Food items been Disposed of?

Has the Area been Inspected to Ensure

No Shards of Glass Present?

Signed ………………………………………………….. Date ………………………….


5.31. Chemical Spill

Record


Chemical Spill Record Form

Date of Chemical Spill:

Chemical Responsible for Spill:

YES NO

Has the area been made safe?

Have the Chemical Data sheets been accessed?

Has the EHO been contacted?

Advice Given:

Has the Manufacturers of the Chemical been contacted?

Advice Given:

Corrective Action Carried Out:

Food Items Contaminated as Result of Chemical Spill:

YES NO


Signed ………………………………………………….. Date ………………………….


5.32. Raw Sewerage

Overflow Record


Raw Sewerage Overflow Record Form

Date of Sewerage Overflow:

Area Contaminated by Overflow:

YES NO

Has the area been made safe?

Has the EHO been contacted?

Advice Given:

Has the Water/Sewerage Company been contacted?

Advice Given:

Corrective Action to be Carried Out:

Food Items Contaminated as Result of Sewerage Overflow:

YES NO


Have the staff been in Contact with Sewerage?

Have the Staff been Given Medical Advice? Advice Given:

Signed ………………………………………………….. Date ………………………….


5.33. Quality & Food

Safety Manual

Amendments Record


Quality and Food Safety Amendment Records

Remove Page

Number

Insert Page Number Amendment i.e.

4.1.1

Date of amendment


6. PART SIX – Glossary of Terms

Section 6

Glossary of Terms


6.1. GLOSSARY OF TERMS

Term

Definition

Aerobic

Requiring oxygen. Aerobic organisms, such as Listeria

monocytogenes and Bacillus cereus will only multiply

in the presence of oxygen

Ambient temperature

The temperature of the surrounding environment. This

is commonly used to mean the room temperature

Anaphylaxis

A rare but potentially fatal condition that may occur

because of an allergy to some foods, e.g. peanuts.

Severe symptoms include breathing difficulties and

swelling of the throat.

Assured safe catering

A hazard analysis system developed for caterers and

published by the Department of Health

Bacteria

Single cell living organisms, which may spoil food or

cause illness

Bacteria detergents

Detergents used for hand washing or for cleaning

equipment. They not only remove dirt, they also

destroy microorganisms. Heavy soiling will reduce

their effectiveness; therefore, a two stage cleaning

process is required. I.e. Cleaning and then disinfection.

Bactericide

A substance which kills bacteria

Best before date

A date mark that is required on longer life food that is

not subject to microbiological spoilage, e.g. Canned

and dried foods. This date relates to food quality rather

than food safety.


Blown Can

A can that has extended surfaces due to gas pressure

building up in side it. Food within the can may be

contaminated.

Calibration

A process of determining and checking that equipment

such as probe thermometers are working correctly.

Campylobacter

A food poisoning micro-organism

Core temperature

The temperature at the centre of a mass or piece of

food

Chiller

Another term for a refrigerator

Contamination

The adulteration of food by microbial pathogens,

chemicals, forging materials, spoilage organisms etc.

which may affect or compromise the wholeness and

safety of the food item

Convenience

Prepared food requiring only regeneration before use

Cook-chill

A controllable catering system where food is cooked in

advance, chilled and then reheated prior to service

Cook-freeze

A controlled catering system where food is cooked in

advance, rapidly frozen, stored in very low

temperatures (-18°C or below), then thoroughly

reheated prior to service

COSHH

Control of Substances Hazardous to Health

Critical control point

The point(s) at which food may become contaminated,

therefore hazards must be controlled


Cross contamination

Transfer of organisms from food or equipment to other

food. E.g. Between raw and cooked and high risk

foods

Danger Zone

The temperature range within which microorganisms

multiply the quickest. E.g. 8°C and 63°C

Detergent

A chemical or mixture of chemicals used to remove

dirt, grease and food particles

Disinfectant

A chemical used after cleaning to destroy

microorganisms. It does not have the capabilities to

destroy spores or toxins. It does not remove dirt,

grease and food particles.

Due Diligence The legal defence, available in section 21 of the Food

Safety Act 1990. That a person (or corporate body)

took all reasonable precautions and exercise all due

diligence to avoid the commission of the offence.

Escherichia coli (Ecoli)

A food poisoning micro-organism

EHO

Environmental Health Officer

Floor Cleaning detergent

Usually referred to as a degreaser. A low foaming,

heavy duty degreaser for floors

Flow diagram

A diagram which identifies work, procedural

information and flow, as used in the Assured Safe

Catering Hazard Analysis System (H.A.C.C.P.)

Food Handler

A person engaged in an activity that involves handling

food items.

Freezer

Equipment used for keeping food at frozen

temperatures, e.g. -18°C or below

Fridge

An abbreviated term for a refrigerator


Gastroenteritis

A form of invasive food poisoning characterized by

vomiting and Diarrhoea

H.A.C.C.P.

The abbreviation for Hazard Analysis Critical Control

Point. This is an effective management tool that

provides a structured approach to identifying hazards in

any food lead process which then allows for control

methods to be introduced to reduce the risk of food

contamination

Hazard

Something that could cause harm to a person if they

consume the food

Hazard analysis

A system by which hazards or risks are identified and

assessed, and steps are taken to prevent or control them

Impervious

Surfaces impenetrable to contamination by either

microorganisms, chemicals or other substances. Easily

cleaned and disinfected.

Open food

Food which is or has been left open and may be

exposed to contamination

Onset Period

The time between the consumption of contaminated

food and the symptoms having effect.

Lux

A unit measure for lighting

Pathogen

A harmful micro-organism which causes illness

Pest

An animal or insect that is allowed to get to where it

should not be. E.g. Flies, wasps, ants birds, rodents

etc.

Refrigerator

A piece of equipment, often a cabinet used to keep

food cool, e.g. between 0°C and 8°C


Relative humidity

A percentage measure of the amount of moisture in the

air when related to temperature

Salmonella

A type of bacterium which can cause food poisoning

Sanitizer

A chemical that has the capability of cleaning lightly

soiled surface and destroying some microorganisms.

Shelf stable

Food products that can be stored at room temperature

because they will not suffer spoilage by

microorganisms. E.g. Rice, Past etc

Soap

Similar to a detergent but differs in composition. Used

to remove dirt during cleaning. Soap does not destroy

microorganisms.

Sous-vide

Recipe dishes that have been prepared and then sealed

in a vacuum pack, heat treated and cooled for chilled

storage and distribution

Splash back

Area of walls behind sinks and wash hand basins for

protection against water, dirt grease etc.

Spores

A protective shield that some bacteria are able to

produce to withstand high temperature and chemicals.

e. Bacillus and Costridium species of bacteria.

Staphylococcus

A common food poisoning bacterium, usually found in

septic spots, sores of man and in the human gut.

Sterilise

A heat or chemical treatment which is capable of

destroying all micro-organisms


Stock Rotation

A process that rotates the food items by date code.

First in first out OR last in last out (FIFO/LILO)

UHT

Stands for Ultra Heat Treatment. It is high

temperature/short time pasteurization process,

commonly associated with milk and milk products

Use by date

A date mark affixed to pre-packaged foods that are

classed as microbiologically perishable. I.e. Dairy

products, ready-made meals, pre packaged fresh meat.

Toxin

A poisonous substance released by certain bacteria.

The toxin is what causes the food poisoning. Toxins

can withstand high temperature. There are four main

types of toxins produced, with each causing different

symptoms of food poisoning.

Food may be termed toxic if contaminated by a

chemical spillage

Viruses

Microscopic particles, which may be transported by

food and water that may cause illness. They are unable

to multiply on or in food. They require human tissue

for growth.

Wholesome

Food, which is free of adulteration and is fit and

suitable for human consumption.


7. PART SEVEN – Useful Names and Addresses

Section 7

Useful Names and Addresses


7.1. Useful Names and Addresses

Chartered Institute of Environmental Health 0207 928 6006

Chadwick Court

15 Hatfields

London

SE1 8DJ

British Frozen Foods Federation 01476 515300

3rd

Floor Springfield House

Springfield Road

Grantham

NG31 7BG

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