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Estates, Facilities and Capital Services
GP/E8-4
PPP Operational Contract Manager, St Andrews Community Hospital
Facilities Manager
Director of Estates, Facilities & Capital Services
01 March 2007
23 April 2013
23 April 2016
1

1. FUNCTION

1.1 NHS Fife requires all Catering Departments to have in place an HACCP system that ensures all food is handled, prepared and served in a safe condition.

2. LOCATION

2.1 This procedure relates to all production/finishing kitchens within NHS Fife.

3. RESPONSIBILITY

3.1 The Local Support Services/ Catering Manager is responsible for implementation and monitoring of the HACCP System.

3.2 The Local Supervisor is responsible for the day-to-day monitoring of the HACCP System.

3.3 All members of the Catering Department Team are responsible for carrying out the necessary recording and taking remedial action.

4. OPERATIONAL SYSTEM

4.1 The HACCP System requires the following elements:-

  • Assess Hazard;
  • Identify Critical Control Points (CCPs)
  • Set up procedures for CCPs;
  • Monitor CCPs
  • Take corrective action;
  • Set up record keeping system; and
  • Verify the system is working

4.2 The Process

TASK

GUIDANCE

Purchasing

From a reputable supplier.

Receiving

Visual inspection measure/record temperature.

Storage

At an appropriate temperature and utilising a stock rotation system.

Preparation

Record temperatures during preparation where applicable.

Cooking

Record temperatures at commencement, after 30 mins and prior to service.

Hot Service

Ensure that all items are at the correct temperature.

Hot Holding

Monitor temperature throughout the Hot Holding process.

Cooling

Foods should be cooled as rapidly as possible.

Chilled Storage

Items should be stored in refrigerated conditions.

Re-Heating

All re-heated foods should reach a minimum of 82° degrees centigrade prior to service.

Hot Service

Ensure that all items are at the correct temperature.

Key Outcomes

4.3 All food stored, prepared, cooked and served within NHS Fife shall be safe for consumption.

 

5. RISK MANAGEMENT

5. A Hazard Analysis and Critical Control Point (HACCP) system is designed to reduce and manage the risks associated with the production of food while proving due diligence.

6. RELATED DOCUMENTS

  • Foods Standards Act 1999;
  • The Pennington Group Report.

7. REFERENCES

  • Joan K Loken, CFE – The HACCP Food Safety Manual;
  • Department of Health Assured Safe Catering.