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Food Safety
(General
FoodHygiene)
Regulations
1995
Food Safety
(Temperature
Control)
Regulations
1995
Industry
Guide to
Good
Hygiene
Practice:
BakingGuide
Chadwick HouseGr oup Lt d.
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Food Safety
(General
FoodHygiene)
Regulations
1995
Food Safety
(Temperature
Control)
Regulations
1995
Industry
Guide toGood
Hygiene
Practice:
Baking
Guide
Chadwick H ouseGroup Ltd.
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PUBLISHED BYCHADWICK HOUSE GROUP LTD.
Chadwick Court
15 Hatfields
London SE1 8DJ
Tel: 0171 827 5882 Main switchboard: 0171 827 9929 Fax: 0171 827 9930
Chadwick House Group Ltd. (CHGL) is a commercial company, wholly owned by the
Chartered Institute of Environmental Health (CIEH). The company's mission is to
provide quality products and services to create awareness and to raise standards in the
health environment and safety of the public. We intend to remain the premier
provider by continual investment in our people, products and services in support ofthe aims of the CIEH. Our main activities are focused on training, communications
and conferences and exhibitions. It also markets a wide selection of books and videos
relating to environmental health. The CIEH is a professional and educational body,
founded in 1883 and dedicated to the promotion of environmental health and to
encouraging the highest possible standards in the training and the work of
environmental health officers. The Chartered Institute has over 9,000 members most of
whom work for local authorities in England, Wales and Northern Ireland. Apart from
providing services and information to members, the Institute also advises government
departments on environmental health and is consulted by them on any proposed
legislation relevant to the work of environmental health officers.The Chartered Institute is a Registered Charity.
Food Safety and H ygiene Working Group for The Baking Guide
App lications for reprod uction should be m ade to Chadw ick Hou se Group Ltd.
First imp ression 1997
ISBN 0 900 103 55 8
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This Ind ustry Gu ide to good h ygiene practice gives advice to
bak ery businesses on how to comply with the Food Safety
(General Food H ygiene) Regulations 1995 and the
correspon din g regulations in N orthern Ireland.
This is an official guide to th e Regulations w hich has b een
develop ed in accordan ce with Article 5 of the EC Directive on
the Hygien e of Foodstu ffs (93/43/EEC).
The Gu ide also contains advice on h ow to comp ly with th e
Food Safety (Temperatu re Con trol) Regulations 1995.
Whilst this Gu ide is not legally bind ing, Food Auth orities
mu st give it due consideration w hen enforcing the
Regulations.
It is hop ed that the information wh ich this Gu ide contains
will help bakers both to meet their legal obligations and to
ensu re food safety.
Part 1 Preface
Chapter 0 Chapter Head ing
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Thanks are du e to the following organisations and th eir representatives wh o
formed the w orking party r esponsible for the d evelopm ent of this Guide:
National Association of Master Bakers
Janet Carr (Chairman of the working party) - Warings Master Bakers Ltd
Chris Dabn er (Secretary to the w orking par ty) - Hygiene & Safety Officer
Biscuit, Cake, Chocolate and Con fectionery Alliance
Nigel Shipman - Lyons Cakes Ltd
Federation of Bakers
Tony Casdagli - DirectorKate Hod getts - Three Cooks Ltd
Scottish Association of M aster Bakers
Ian H ay - Chief Executive
David Clark - Aulds (Foods) Ltd
LACOTS
Mark Du Val
Clare Cunningham
David Lock
Departm ent of Health
William Connon
Peter Martin
The working p arty are gr ateful to all those mem bers of their
Associations/ Organisations wh o read and commented on the drafts du ring
its developmen t. They would also like to thank all those individuals,
organisations includ ing Consumer Grou ps and local authority
environmental health dep artments and liaison grou ps for their commen ts
submitted d uring th e pu blic consultation exercise. These were very useful
and much app reciated.
Finally the work ing party wou ld like to express their thank s to Gillian
Smith of the NAM B for her keyboard skills.
Part 1 Acknowledgements
Chapter 0 Chapter Head ing
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FOR INFORMATION:
If you n eed help to und erstand th e guidan ce in this booklet contact your local environmental
health dep artment.
(Urdu)
(Gujarati)
(Chinese)
(Bengali)
(Punjabi)
(Greek)
(Turkish)
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Contents Page
Part 1 Introduction 1
General Introduction 1
Scope of the Guide 2
Part 2 Hazard Analysis (Regulation 4(3)) 3
The legal requirement to id entify hazard s, measures to control them an d those steps in the
pr ocess which are critical to Food Safety
Part 3 Schedule One of the Regulations -The 'Ru les of Hygiene' 23A detailed gu ide to the requirements
Chapter I General Requirements for Food Premises 24
Chap ter II Specific Requirements for Rooms where Foodstuffs are p repared , t rea ted o r 31
processed
Chapter III Requirements for Moveable and/ or Temporary Premises (such as marquees, 36
market stalls, mobile sales vehicles) premises used primarily as private dwelling
houses, premises used occasionally for catering p urp oses and vend ing machines
(No guid ance has been given as this Chapter is not ap plicable to the baking
industry).
Chapter IV Transport of Food 37
Chapter V Equipment Requirements 40
Chapter VI Handling and Disposal of Food Waste 43
Chapter VII Water Supply 45
Chapter VIII Personal Hygiene Requirements for anyone working in 47
or entering a food bu siness
Chapter IX Requirements for the Hand ling of Foodstuffs 50
Chapter X Training - 54
The requirement for the supervision and instruction and / or training of
food handlers
Part 4 Temperatu re Control 64
A detailed gu ide to th e requirements of the Food Safety (Temperatu re Control) Regulations 1995
for England an d Wales and the separate requirements for Scotland . Including deta ils of the
exemp tions for egg custard s and meat p ies, cornish p asties and sausage rolls and th e scientificassessment for an u pw ard variation in tem peratu re control for cream cakes.
Part 5 Appendices -These do not form part of the Recognised Gu idance. They contain background 78
information an d various forms and record sheets wh ich can be u sed, if approp riate.
Appendix One Daily cleaning checklist 79
Two Example of a p ictorial cleaning schedule 80
Three Cleaning schedule 81
Four Information on wall surfaces 83
Five Information on flooring materials 85
Six Temperature check record 87
Seven Extract from Workplace (Health, Safe ty and Welfare) Regula tions 1992
on sanitary conveniences and washing stations 88
Eight Good hygiene practice table 90
Nine Pre-employment questionnaire 91
Ten Delivery check record 92
Eleven Example of a pest control form 94
Twelve Example of a pest control summary sheet 95
Thirteen Pest control services 96
Fourteen List of organisations providing formal training courses 97
Fifteen Training record 98
Sixteen Personal training record 99
Seventeen Staff training record 100
Part 6 Glossary, References, Useful Addresses 101
Glossary: Definit ions of Various Terms used in th is Guide
References: Details of Other Regulations and Documents mentioned in this Guide
Con tacts: Usefu l Con tact Ad d resses
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The purp ose of this Guide is to provide bakers with gu idance on how to comply w ith
the requirements of the Food Safety (General Food Hygiene) Regulations 1995 and the
Food Safety (Temperature Control) Regulations 1995, and with the corresponding
Regulations in North ern Ireland.
In particular, the Guide will:-
l give clear guidance on wh at is required to comp ly with the requirements of
the Regulations;
l in relation to th e baking indu stry to clarify and explain the terms "where
necessary" and "wh ere app ropriate" where these app ear in the Regulations;
l to provide more specific guidance on practices specific to the baking
indu stry to ensure the safety of the food prod uced;
l to give clear ad vice relating to various aspects of good m anu facturing
practice.
The Guide w as produ ced by a Working Party consisting of mem bers/ representatives
from the N ational Association of Master Bakers, the Scottish Association of MasterBakers, the Federation of Bakers an d the Biscuit, Cake, Chocolate and Confectionery
Alliance, with assistance from representatives from the Depar tment of Health and
LACOTS (see Acknowledgements page for further details).
The Guide has been d eveloped in accordan ce with Article 5 of the Directive 93/ 43/ EEC
on the Hygiene of Foodstuffs and the Departm ent of Healths guid ance booklet - A
Temp late Advice on the Com pilation of UK Indu stry Guides to Good H ygiene Practice.
It has und ergone the required th ree month p eriod of public consultation.
The Guid e has the status im plied by regu lation 8(2)(c) of the Food Safety (General Food
Hygiene) Regulations 1995, regulation 19(2)(c) of the Food Safety (Tempera tu re Con trol)
Regulations 1995 and th e correspond ing Regulations in North ern Ireland. EnforcementOfficers mu st give "du e consideration" to wh at the Gu ide says wh en assessing w hether
bakers are complying w ith the requ irements of these Regulations.
Whilst this Guid e sets out a recomm end ed way by wh ich bak ers can comply with the
Gen eral Food H ygiene and Temperature Control Regulations, there is no legal
requirem ent for bakers to follow the advice. Bakers may be able to find alternative
ways of comp lying with the Regulations. In that event, it is up to the proprietor of
the bu siness to demonstrate to the enforcement au thority that he/she has complied
with the requ irements of the Regulations.
This Guide only deals with the Food Safety (General Food Hygiene) Regulations 1995
and the Food Safety (Temperatur e Control) Regulations 1995 and their N orthern Irelandequ ivalents. There are other Acts (Food Safety Act 1990) and Regulations w hich can or
do govern the pr odu ction and sale of food by bakers. Some may imp inge on general
issues of food h ygiene. For examp le, there are various H ealth and Safety regulations
dealing with th e provision of toilets, wash h and basins, accomm odation for outd oor
clothing, the safety and use of cleaning materials etc; date marking of food is governed
by th e Food Labelling Regulations 1996; the disp osal of waste (Sched ule 1, Chap ter VI)
is regulated by the Env ironm ental Protection Act 1990. In a few instances specific cross
references to other p ieces of legislation have been made for the sake of clarity. In
general it was deemed impractical to include cross references to all the other associated
legislation.
Part 1 INTRODUCTION
1: Introduction 1
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How ever, whilst not dealt with in this Guide, the bakery bu siness mu st be aware of all
the oth er legislation governing its op eration, take accoun t of the various legal
requirements and take action w here necessary to ensu re that th eir business comp lies
with all the legal du ties imposed on it.
Good Practice: The Guide also provides ad vice and information on good p ractice.
These are clearly differentiated from the guidance on compliance and for Schedule 1
Chapters I to IX they app ear in a separate colum n on th e right hand side of the page
head ed "Advice on Good Practice". It is NOT a legal requirem ent to follow th e advice
on good p ractice. It is entirely up to ind ividual businesses whether they w ish to heedand im plement the ad vice given, and it has no legal stand ing with regard to
enforcement of and compliance with the Regulations. The sections on good p ractice are
not comprehen sive.
Documentation an d Records: There is NO explicit requirem ent in the General Food
Hygiene or Temp erature Control Regulations for bakers to docum ent p olicies,
procedu res and systems or to keep records. In a num ber of instances, the keeping of
written records, eg for hygiene training m ay assist in d emonstrating compliance with
the Regu lations. In the event of enforcement action und er these Regulations,
docum ented p rocedu res and r ecords of routine checks may be of use in the
establishmen t of a "due d iligence" defence as described in th e Food Safety Act 1990.
SCOPE
The sectors of the Baking Industry covered by this Guide are :-
l Retail Craft Bakeries
l Wholesale Craft Bakeries
These can vary in size from a small unit behind a shop to a very large bakery
supp lying a large nu mber of either their own bran ch shops or wh olesale outlets,
includ ing catering establishments, with a wid e range of bakery goods including br ead,
rolls, cakes, other flour confectionery and savouries, the majority of which are
un wrap ped . Occasionally, the bakery business may be m ore highly specialised
prod ucing a much more limited range w hich may be packaged.
Instore Bakeries The guidance on compliance given in the Retail Industry
Guide is consistent w ith that given in th is Guide. Therefore,
wh ilst either Gu ide could be u sed, it is recommend ed for
simplicity that the Retail Indu stry Guide is used. In the
circumstances, instore bakeries should be considered ou tside
the formal scope of this Guide for the p urp oses of the
requirements in the legislation that th e Guide be given du e
consideration by enforcement officers.
Bakery Shops Bakery shops should a lso be considered outside the formal scope
of this Guide for the pu rposes of the requirements in thelegislation that th e Guide be given d ue consideration by
enforcement officers.
The Guid e does NO T cover:- Plant Bakeries
Plant bakeries are usually large highly autom ated u nits produ cing a limited range of
bread p rodu cts (mainly sliced an d wrap ped loaves) or biscuits or cakes for w holesale,
the majority of wh ich are packaged and h ave a well know n brand nam e. These bakeries
are often part of a larger bakery group and ar e owned by a national or international
bakery or food group .
2
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Regulation 4(3) requ ires that:-
A proprietor of a food business shall identify any step in the activit ies of the food business which
is critical to ensuring food safety and ensure that adequate safety procedures are identified,
implemented, maintained and reviewed on the basis of the following principles -
(a) analysis of the potential food hazards in a food business operation;
(b) ident ification of the points in those operations where food hazards may occur;
(c) deciding which of the points ident ified are critical to ensuring food safety (critical
points);
(d) ident ification and implementation of effective control and monitoring procedures at
those critical points; and
(e) review of the analysis of food hazards, the critical points and the control and
monitoring procedures periodically, and whenever the food businesss operations
change.
This new legal requirement is the key to th e new General Food H ygiene Regulations
and reflects a fundam ental change in the ap proach to food hygiene compared to
previous regu lations.
Its purp ose is to get the p roprietors of food bu sinesses to :
(a) think about the w ay they hand le, prep are and store food in a structured w ay,(b) to get them to identify and assess the hazard s to the safety of the food at th e various
stages of manu facture,
(c) to devise and im plement w ays of controlling or eliminating th ese hazards w here
necessary so as to ensure the safety of the food p rodu ced.
This section gives practical advice about how to carry out a hazar d analysis, with
examples of what the h azards could be, various op tions for controlling these hazard s
and on how to mon itor these controls, plus an example of a form w hich could be used,
if the prop rietor so wishes to docum ent the hazard analysis.
How ever, the examp les of the types of hazards and possible control and mon itoring
options are just that, examples. They are not by any m eans a complete and exhaustivelist, they may not be ap plicable to the way you make the pr odu ct and there may be
other ways in wh ich you could control the hazard.
Every bakery business is different for a variety of reasons, including:-
(a) the products they produce;
(b) the recipes and methods of production eg is puff pastry made or bought in;
(c) the equipment used ;
(d) the layout and physical condition of the bakery;
(e) the experience, knowledge, und erstanding and capability of the staff and
managers.
Part 2 THE FOOD SAFETY (GENERAL FOOD HYGIENE)REGULATIONS 1995
HAZARD ANALYSIS SYSTEM
(Iden tification of Step s Critical to Food Safety)
2: Hazard Analysis System 3
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Therefore every proprietor of a bak ery must carry out a hazard analysis of their own
bakery op eration following th e five basic principles laid out in Regulation 4(3) and
explained in m ore detail below.
The legal obligation to carry out h azard analysis rests with the p roprietor although it is
expected that h e/ she will use the advice and assistance from staff, app ropriate
ind ividu als or organisations, eg external consu ltants, the local Environm ental Health
Departm ent. In practice only the prop rietor and th e staff truly und erstand how th e
bakery operates, and h ow the p roducts are produced.
The hazard an alysis is relatively straightforward . In simp le terms you have to gothrough how you prod uce your p roducts from the pu rchase/ arrival of the
ingredients through to the dispatch of the finished p rodu ct. At each stage/ step in the
process you n eed to identify if there are any hazards to the safety of the prod uct. If
there are, to assess wh at measures/ controls you already h ave in place, if any. If there
are no controls in p lace already, you need to d ecide wh at controls, or further controls,
may be necessary to eliminate or reduce the hazar d to a safe level. You hav e probably
carried ou t a very similar process already over th e years and h ave pu t in various simple
commonsense, practical measures to control a variety of perceived hazards (eg cleaning
of equipment and the fabric of the bakery, good hou se-keeping, pest control,
refrigeration of perishable prod ucts, segregation of certain r aw and cooked items,
pr otective clothing). Many, if not all of the suggested examples of control and
monitoring p rocedu res will be familiar to you and may already be in p lace. All that isinitially required n ow is that you go back and d o this assessment in a more structured ,
formal and disciplined w ay.
Before d escribing how to carry out an assessment, it is necessary to u nd erstand wh at
some of the terms m ean.
Hazard: is anything that could potentially cause harm to a consumer (injury,
sickness, gen eral ill-health).
Critical Control Points: are the steps or points in the process wh ere the hazard s can
and mu st be controlled to ensu re that the hazard s are eliminated or red uced to a safe
level. NB The term critical points is used in the Regulations.
Food H azards
There are three main typ es of hazards w hich are likely to occur in a bakery and could
result in contamination of the food:-
(a) Microbiological - pathogenic micro-organisms and their toxins, includ ing
bacteria such as Salmonella spp, S taphylococcus aureus.
(b) Physical - foreign bodies such as p aper, string, wood, plastic, metal, stone,
hair, glass, mou se dropp ings.
(c) Chemicals - such as cleaning chemicals, lubricating oils.
More specific examp les are given in the tables at the end of this section.
(a) Analysis of the Potential Food Hazards in a Food Business Operation
Initially you need to think in gen eral terms about the typ e of produ cts you
produce, eg bread, flour confectionery, cream cakes, savouries and which
of the three types of hazards n eed to be considered.
The first step in actually carrying out a hazard analysis is to then w ork
out/ run through the various steps/ stages of how the produ ct is made. To
make th is easier, it is recomm ended that the var ious stages in the p rodu ction
are written dow n. The format which is norm ally used is a flow diagram or
chart (see pages 10, 13 & 16 for examples).
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It is not necessary to prod uce a flow chart and a Hazard Analysis for each prod uct, as
this would be impractical for a craft bakery prod ucing many hu nd reds of different
prod ucts. The produ ction p rocesses are very similar, the only difference between one
prod uct and an other may be a change in the principal ingredient eg white flour to
wh olemeal flour or the u se of a different piece of equipm ent eg roll mou lder to french
stick m oulder. Therefore, irrespective of the pr odu cts being prod uced, the hazard s
may be the same.
For simp licity, prod ucts should be group ed together, for a typical craft bakery the
group ings could be:
bread and rolls
flour confectionery
fresh cream filling
egg custard s
meat prod ucts - raw an d cooked
sandw iches (if made centrally in the bakery).
(b) Identification of the Points in the Op eration where Food Hazardsmay O ccur
At each generic stage in the process the various p ossible hazards need to be
ident ified. Your existing contr ol measures, if any, need to be reviewed to ensu re they
are adequ ate. If no controls are in p lace then consideration needs to be given to how
the hazard identified can be controlled. It will then be p ossible to identify w hich are
the critical control point s.
Hazard Analysis is not an end itself, it can be a tool for prod ucing a detailed
set of operating pr ocedu res based on good m anu facturing p ractice wh ich
will ensure the safety of the prod ucts prod uced.
Examp les of the various hazard s to be considered and possible control methods for
the p rodu ction of bread and rolls, the filling of fresh cream cakes and the p rodu ction
of meat p ies are contained at th e back of this section (pages 9 to 19).
(c) Identifying Critical Control Points
To decide whether a step in the process is a critical control point, you have
to ask the question: Is it necessary to control the hazard at th is stage,
or will a subsequent step redu ce or eliminate the hazard ?
Examp le One
Raw ingredients such as m eat may contain food p oisoning bacteria, but if
the raw ingredients are stored and hand led correctly, the baking of the final prod uct
(if done properly) will eliminate or red uce these to a safe level.
Therefore in this instance the d elivery, storage and prep aration pr ior to
baking are not Critical Control Points, as baking will control the hazard .
Therefore in this instan ce, baking is the Critical Control Point.
Nevertheless, at all the previous stages in p rodu ction to m inimise the
growth of any food p oisoning bacteria and in particular any toxins they may
prod uce, the raw ingredients should be kept refrigerated.
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Example Two
Opening of a flour bag could r esult in a p iece of the stitching from the neck of the bag
or a p iece of flour bag becoming d etached and falling on to the top of the flour.
In this instance, the visual inspection of the flour prior to tipping into the m ixing bow l
and the removal of any contamination p resent is the Critical Control Point. There is
no other stage in the process wh ere this contamination could be seen and removed .
(d) Monitoring of Critical Control Points
Critical Control Points mu st be monitored. How ever, the type of monitoring will
dep end on the n ature of the control, and size of the bakery.
To be able to monitor a Critical Control Point, there must be some measure/
standard / target against which the control measure at the Critical Control Point can be
assessed.
The measure (stand ard/ target) may be very simple eg visual assessment, to
check such things as:-
in code or out of code
clean or dirty
damaged or satisfactory
satisfactory or un satisfactory stand ard of dress.
In these instances, it is either right or wrong.
How ever, other measures (standard s/ targets) may require a physical
measurem ent to take place such as monitoring or taking a temp erature eg
temperatu re of r efrigerator.
In some instances, there may be a tolerance or allowance permissible before
corrective action must be taken
eg temperature of fresh cream on delivery
target temp erature 8 C (2 C allowance to allow for hand ling d uring
delivery)
q accept u p to a m aximu m of 10 C.
q reject delivery above 10 C.
Monitoring should be kept as simple as possible, provided it is effective.
For example -
(i) A visual check of a delivery of ingredients to ensure the packaging is
not dam aged or d irty, there is no sign of infestation and the prod ucts
are in code.
(ii) A visual check on the cleanliness of the equipment.
(iii) Monitoring or m easuring the temperature of a chiller.
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Where a m onitoring procedu re shows that the control has not been effective, it
is importan t that Corrective Action is taken to ensure the safety of the food.
For example -
Poor cleaning of food contact Do not use. Take out of use,
equipment - reclean, use alternative clean
equipment. Find out why the
equipm ent was not cleanedproperly.
Contamination of an ingredient by its Do not use. Where possible
packaging - remove the contamination,
reinspect before use. If the
contamination cannot be
removed, d ispose of the
ingredient.
Refrigerator/ chiller too w arm - Check u nit is not on defrost -
recheck; if still too w arm - adjust
or repair. Check condition/
temperatu re of the food. If
satisfactory, mov e food to
another refrigerator/ chiller. If
you ar e not certain th e food is
safe, disp ose of the food.
Staff mu st be aw are that if a control is ineffective:
(i) Corrective action must be taken.
(ii) What the corrective action should be.
(iii) Who should take the corrective action (if it is not themselves) and to
notify them accordingly.
Where appropriate, report to the supervisor/ manager/ proprietor that the
control w as ineffective and corrective action h as been taken. This allows, if
necessary, the control procedure to be reviewed.
(e) Review
Hazard Analysis is not a once and for all process. It must be reviewed
periodically to ensure it is still valid as new hazard s may h ave been
identified. Also, control measures or monitoring p rocedures m ay have been
altered because they w ere ineffective, imp racticable or even u nnecessary.
It must also be reviewed wh en there is a change in the op eration of the
business, wh ich may introdu ce new hazard s or will require new/ different
controls and mon itoring p rocedu res. For example -- new lines are in troduced with new ingredients,
- equipment is replaced, so cleaning procedures may need modifying,
- a new oven is installed, the baking times and temperature may be
different,
- the packaging of an ingredient alters from glued/ easy to open to
string stitched bags,
- new equipment is introduced, like a cream machine to replace savoy
bags so new cleaning p rocedu res will be required.
Establishing a System
As stated in section (e) above, hazard analysis is not a one-off analysis of theproduction processes (an analysis of haza rd s). Rather it is the creation,
establishment of a continuing system of effective controls and monitoring
procedu res which can evolve over time and wh ich w ill require periodic review.
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Records
There is no legal requirement to fill in an d keep records of checks and mon itoring
procedu res carried out. How ever, they can be useful in allowing a m anager or
supervisor to check a procedure is being followed. They are often invaluable in the
event of an enqu iry or investigation by an Environmental Health Officer and in helping
to substantiate a Due Diligence defence.
It is good p ractice to keep records. These may involve the use of special reporting or
recording sh eets eg cleaning checklists, temp eratu re check logs.
In some instances, existing documentation can be utilised, eg the results of a
visual check on a d elivery of ingredients can be recorded on th e delivery note:-
i.e. d elivery ch ecked an d satisfactory
four bags of X dam aged an d rejected.
Records should be kept as simple as possible and the staff involved m ust be instructed
and / or trained to ensure any measurements/ assessments are completed correctly.
Documen tation of Hazard Analysis
Although there is no legal requirement to documen t your H azard Analysis system, a
brief written explanation of the Hazard Analysis carried out w ould be helpful in
(a) show ing the Environmental H ealth Officer that this regulation has been
complied with;
(b) ensuring that all steps/ stages in the p rocess have been covered; and
(c) reviewing the system.
It is good practice to document the Hazard Analysis.
For some comp anies operating more than on e prod uction unit, bakeries or
bake-off operations, the full Hazar d Analysis may n ot be present on site, but h eld at a
central location where the decisions are made eg Head Office.
How ever, various written p rocedu res, instructions, forms an d check sheets arising from
the Hazard Analysis may be present.
Further Information
Further gu idance on ap plying the p rinciples of Hazard Analysis are available in:-
- Assured Safe Catering (ASC) Department of Health
- SAFE (Systematic Assessment of Food Environm ent) British HospitalityAssociation
Both of these booklets, whilst prepared for the catering industry, contain a lot of useful
advice on food p oisoning organisms and the hazard s that may occur.
- A Gu id e to Food H azar ds an d You r Bu sin ess Dep ar tm en t of H ealth
(See References in Par t 6 for further deta ils).
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The three following examples of possible hazard control and m onitoring
procedu res are for:-
(a ) Bread and Rolls
(b) Fresh Cream Filling and the Finished Cake
(c) Meat Pies
The examples are for illustrative purposes only. They do not form part of the
comp liance with th e legal requirem ent.
They are not a comprehensive list of all the possible hazards and all the possible
control and monitoring procedures.
Their p urp ose is to assist bakers in thinking about th e types of hazard s there are,
wh ere in the process these hazard s can occur an d some of the control and
monitoring procedures which can be used.
The controls and m onitoring procedures w hich you as the prop rietor decide to
pu t in p lace to control a particular hazard may be on e, several, all or none of the
controls listed against th at hazard in the accomp anying tables.
If a hazard exists there mu st be an effective mean s of controlling it. The control is
up to you, as the p roprietor of the business, to decide.
GO OD PRACTICE
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EXAMPLE OF A PRODUCTIO N FLOW CHART FOR BREAD AND ROLLS
GO OD PRACTICE
Ingredient Delivery
Storage
Chilled
Dispense
Frozen
Storage Am bient
Mixing
Dividing
Moulding
Proving
Baking
Cooling
Packing/ Wrapping
Source of Ingredients
Ambient
Storage
Decorating w ith Seeds
Dispatch
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Dispense
Possible H azards
Contamination with Pesticides, Herbicides, other chemicals.
Contamination w ith foreign bod ies.
Infestation.
Packaging Damaged/ Dirty.
Contaminated by Other Produ cts carried, eg Chemicals.
Infestation.
Deterioration of Ingred ients, (out of code).
Contamination of outer p ackaging.
Contamination of opened part-used products.
Infestation.
Deterioration of Ingredients stored too long (out of code).
Contamination of Ingredients by packaging.
Foreign bod ies in ingredients.
Possible Control and Monitoring Procedu res
Repu table Supp liers.
Repu table Supp lier
Ingredients screened (sieved, filtered, metal detected) by supplier.
Written confirmation of screening, pest control procedures.(Sup plier Au dits).
Direct Delivery from Sup plier.
Delivery via General Bakery Ingredient Supplier.
Visual check.
Visual Check.
Agreed Code Life on delivery.
Store covered. Store in clean, well main tained ar ea.
Reseal boxes or bags. Turn the tops of bags or polythen e liners over. Transfer to clean lidded containers.
Regular cleaning, pest control measures.
Ensure ingred ients are date-coded . Use on first-in-first-out basis. Rotate stock. Use by recomm end ed date.
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Opening p rocedu re for ingredient packaging. Do not open over mixing bowl.
Visual check.
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Possible Hazards and Controls for Bread and Rolls
Source of Ingredients
Delivery of Ingredients
Storage Ingredients
Dispense
Contamination with Pesticides,
Herbicides, other chem icals.
Contamination w ith foreign bod ies.
Infestation.
Packaging Damaged/ Dirty.
Contaminated by Other Products
carried, eg Chem icals.
Infestation.
Deterioration of Ingred ients, (out of
code).
Contamination of outer p ackaging.
Contamination of opened
part-used produ cts.
Infestation.
Deterioration of Ingredients stored
too long (ou t of code).
Contamination by ingredient
packaging, eg pap er, string stitching,
plastic film, yeast wrapper.
Contamination by other ingredients.
Contamination of dispensed
ingredient.
Reputable Suppliers.
Reputable Suppliers
Ingredients screened (sieved, filtered,
metal detected) by supplier.
Written confirmation of screening, pest
control procedures.(Supplier Audits).
Direct Delivery from Supplier.
Delivery via General Bakery Ingredient
Supplier.
Visual check.
Visual Check.
Agreed Code Life on delivery.
Store covered. Store in clean, well
maintained area.
Reseal boxes or bags. Turn the tops of
bags or polythene liners over. Transfer
to clean lidded containers.
Regular cleaning, pest control measures.
Ensure ingredients are date-coded. Use
on first-in-first-out basis. Rotate stock.
Use by recommended date.
Opening procedure for ingredient
packaging. Do not open over mixingbowl. Visual check.
Clean dispensing equipment between
batches of ingredients for different
products. Use separate utensils, scales,
equipment.
Keep covered when not in use. Keep in
lidded containers.
Possible Control and Monitoring ProceduresStages on Flow Ch art Possible Hazards
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Intermediate Storage
Mixing/ Processing
Baking
Cooling
Packing/ Wrapping
Storage
Dispatch
Contamination by/ from d irty
damaged containers.
Contamination from dirty
equipment.
Contamination from damaged
broken utensils or equipm ent.
Metallic contamination at some
stage.
Contamination by foreign bod ies.
Survival of spores which can cause
mould or rope.
Contamination from dirty
equipm ent, cooling r acks.
Contamination by fragments of
packaging.
Contamination from dirty
baskets/ trays.
Contamination by dust/ debris.
Outside of prod uct contaminated ,
packaging damaged or d irty.
Use clean containers, in good condition.
Cleaning in accordance with cleaning
checklist/schedule.
Use of clean equipment and utensils.
Cleaning checklists or schedules.
Regular inspection, maintenance, repair,
replacement of damaged items. Formal
procedures to report damage.
Regular inspection,
maintenance,replacement/
repair of damaged equipment. Procedure
for reporting damage. Procedures for in-
house or contract engineers detailing
precautions to be taken. Thorough
cleaning after maintenance. Inspectionprior to production.
Staff awareness/training in basic hygiene
procedures. Personal hygiene rules.
Good house-keeping. Control of
maintenance engineering contractors.
Good quality flour, stored in a cool
place, turned over quickly. Use of
preservatives. Set baking times and
temperatures.
Regular cleaning. Cleaning checklists orschedules.
Ensure inserts are free of debris.
Remove debris, packaging waste
regularly.
Use of clean baskets or trays.
Store in clean area.
Pre-dispatch check.
Stages on Flow Chart Possib le Hazards Possible Control and Monitoring Procedures
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EXAMPLE OF A PRODUCTIO N FLOW CHART FOR A
FRESH CREAM FILLING AN D TH E FINI SHED CAKE
GO OD PRACTICE
Delivery of Cream
Storage
Whipping
Filling of Savoy Bag
Storage
Piping Storage of Savoy Bag
Packaging/ Wrapping
Dispatch
Storage of Whipp ed Cream
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Possible Hazard s and Controls
For Fresh Cream Filling and Finished Cake
Source of Cream
Delivery of Cream
Storage
Whipping
Contaminated w ith food poisoning
bacteria and/ or high levels of other
bacteria. Contaminated with foreign
bodies
Dirt on ou tside of containers.
Containers dam aged, leaking.
Microbiological growth caused by
the wrong temperatures due to non-
refrigerated vehicle, refrigerator
malfunction, produ ct left outsidebakery.
Growth of bacteria du e to poor
temperatu re control.
Cross-contamination.
Deterioration, growth of bacteria
because stored too long, (out of
code).
Foreign bod y contamination from
container.
Bacterial, physical or chem ical
contamination eg by cleaning
chemical residues du ring whipp ing.
Bacterial growth d uring w hipp ing.
Bacterial contamination from staff.
Foreign bod y contamination from
staff, environment or equipm ent.
Reputable Dairy. Copies of Dairys
Bacteriological Results.
(Audit Dairy).
Direct delivery from Dairy in enclosed
vehicle. Visual check.
Direct delivery from Dairy in
refrigerated vehicle. Agreed delivery
temperature for the cream of less than 8 C. Delivered when bakery open.
Check Temperature of Vehicle,
between pack temperature, temperature
of the cream.
Store refrigerated/cool (below 8 C).
Monitor temperatures of the refrigerator
daily.
Store containers away from raw food.
Store on separate shelves. Store above
raw food. Separate chillers for raw food.
Ensure cream is date-coded. Use on
first-in-first-out basis. Rotate stock.
Observe use by dates.
Opening procedure, ensure any sealing
strips are removed and disposed of.
Use clean and sanitised equipment and
utensils. Rinse equipment after cleaning.
Cleaning checklists or schedules.
Whip in a cool area of the bakery. Whip
only what is required at that time. Use a
refrigerated whipping machine.
Staff awareness, training in basic
hygiene procedures. Hand washing.
Covering of cuts. Reporting of any
diarrhoeal illness, vomiting or infected
cuts etc. Strict personal hygiene rules.
Strict personal hygiene rules, protective
clothing, good house-keeping. Regular
inspection and maintenance of
equipment and utensils.
Possible Control and Monitoring ProceduresStages on Flow Chart Possib le Hazards
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Storage of Whipped
Cream
Filling Savoy Bag
Piping
Storage of Savoy Bag
Packing/ Wrapping
Storage
Dispatch
Bacterial Cross-Contam ination.
Contamination w ith foreign bod ies.
Growth of Bacteria.
Bacterial and / or physical
contamination.
Foreign bod y contamination.
Bacterial contam ination from staff.
Bacterial growth in bulk cream.
Bacterial growth du e to continual
use of same savoy bag.
Bacterial contam ination from staff.
See Storage of Whipp ed Cream.
Bacterial growth .
Contamination from d irty trays.
Contamination by fragments of
packaging.
Contamination from residues of
previous p roducts on equipment.
See Storage of Whipp ed Cream .
Cross-Contamination.
Bacterial growth .
Segregation. Store covered. Store on
separate shelves, store cream above raw
food including shell eggs. Store in
separate chiller to raw food.
Store covered.
Store refrigerated or in a cool place(below 8 C).
Monitor temperatures of the refrigerator
daily.
Use new disposable savoy bags. Use
clean and sanitised savoy bags.
Cleaning checklists or schedules.
Ensure savoy bags and equipment are
undamaged.
As previous (Whipping).
Minimise time out of refrigerator.
Return to refrigerator after filling savoy
bag.
For long periods of creaming, change
savoy bags regularly.
Chilled preparation area.
As previous (Whipping).
Minimise time out of refrigeration after
piping.
Use clean trays.
Line with clean food grade paper
(unwrapped goods).
Ensure inserts/trays are free of debris,
remove packaging waste regularly.
Ensure equipment is clean and sanitised
regularly.
Cleaning checklist or schedules.
Segregation of raw and ready-to-eat
products. Dispatch in separate trays,
cover or stack the trays, store ready-to-
eat above raw products. Use separate
racks.
Minimise time out of temperature
control. Pre-cool the cream cakes prior
to dispatch. Dispatch in insulated boxes.
Use a refrigerated vehicle.
Stages on Flow Chart Possib le Hazards Possible Control and Monitoring Procedures
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EXAMPLE OF A PRO DUCTIO N FLOW CH ART FOR M EAT PIES
(NB THIS D OES INCLUDE THE PROD UCTION O F THE PASTRY)
GO OD PRACTICE
Sour ce of Meat
Delivery of Meat
Storage of Meat
Dispensing of Ingred ients for the Filling
Cooking of th e Filling
Filling into th e Pastry Shell
Baking
Cooling
Storage
Dispatch
NB Time related exemptions from
temperatu re control for certain typ es of
meat p ies, pasties and sau sage rolls are
detailed. See on page 65.
Cooling of the Filling
Storage of the Cooled Filling
Jellying
Cooling
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Source of Meat
Delivery of Meat
Storage
Dispense of the
Ingredients for the
Filling.
Cooking o f the Filling
Contaminated with very high
levels of bacteria.
Contaminated with foreign bodies,
eg bone, plastic, metal.
Contamination by general debris
(open trays).
Contamination from dirty trays.
Microbial grow th, high levels of
bacteria possibly causing sliminess
or sourness (due to poor
temp erature control,
non-refrigerated vehicle, chiller unit
malfunction.)
Growth of bacteria due to p oor
temp erature control.
Contaminated with p iece of plasticfrom d elivery tray broken off in
storage.
Contaminated by p iece of plastic
film/ bag from meat wrapping.
Contaminated by p lastic or metal tie
on bag.
Contaminated by p iece of film wh en
cutting/ tearing open knotted bag.
Contamination by pap er string from
dry ingred ient packaging.
Inadequate cooking, bacteria n ot
destroyed.
Possible Hazard s and Controls for Meat Pies
Stages on Flow Ch art Possible Hazards
Reputable Suppl i er . If smal l l ocal butch-
er , vi sit annual l y. Ensur e clean, wel l
managed, fr ee f r om pests.
Del i ver cover ed or wr apped i n pl asti c or
i n
plastic bags.
Deli ver i n clean tr ay.
Agr ee a del i ver y t emper atur e for the
meat, ( pr efer ably 5 C or l ess) . Take
temper atur e of the vehicl e. Pr obe between
packs or pr obe the meat on del i ver y.
Stor e r efr i ger ated ( pr efer ably below 5
C) .
Moni tor temper atur es of t he r efr i ger ator
dai l y. Recor d temper atur es. Pr ocess
i mmediatel y on ar r i val .
Check t r ays undamaged.
Check f i l m i n one pi ece, no fr agments
missing.
Meat del i ver ed i n highly col our ed pl asti c
f i lm .
Do not accept bags wi t h pl ast i c or metal
ties.
Do not accept k notted bags, f ol d fi l m overmeat.
Cut bag cl eanl y bel ow t he knot, account
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Cooling of Filling
Storage of Filling
Filling into Pastry Shell
Baking
Growth of bacteria not killed in
cooking.
Contamination from dirty trays.
Contamination by raw m eat from
trays.
Contamination by foreign bod ies.
Cross contamination of cooked
filling from raw food.
Growth of bacteria.
Contamination by dirt.
Contamination by previous raw
filling.
Contamination by food poisoning
bacteria from sta ff.
Contamination by foreign bodies
from staff (hair, jewellery).
Bacteria not k illed, cooking tim e
inadequate.
Pour f i l l i ng i nto shal l ow metal tr ays.
Al l ow t o cool i n baker y f or two hour s then
r efr i ger ate at 8 C or l ess.
Use cl ean tr ays.
Use di ffer ent tr ays for cooked fi l l i ngs.
Put t r ays on r acks wi th small gap between
each tr ay. Once cool , l i d, cover tr ays.
Stor e cooked fi l l i ng away fr om r aw f ood,
par ti cular l y meat and vegetables. Stor e
cover ed. Stor e on separ ate shelves cooked
above r aw. Stor e i n separ ate ar eas of t he
chi l ler . Use
di ffer ent chi l l er s for cooked and r aw.
Stor e r efr i ger ated at 8 C or l ess.
Monitor
temper atur es of r efr i ger ator dai l y.
Recor d
temper atur es.
Equi pment cl eaned and disi nf ected aft eruse. Visual Check.
Cl eani ng Checkl i sts.
Cl eani ng Schedul es.
Staff tr ai ned how t o cl ean, i mpor tance of
cl eani ng.
Equi pment t hor oughl y cl eaned and di si n-
fected af t er use.
Pr oduct made at dif f er ent t i me ( adequate
ti me for cleaning) .
Pr oduct m ade on dif fer ent day.
Di ff er ent equi pment used for r aw meat
f i l l ing .
Visual check.
Cl eani ng Checkl i st.
Cl eani ng Schedul es.
Staff tr ai ni ng, awar e of hazar ds.
Staff wash hands af ter goi ng to the toi l et .
Awar e of need to r epor t i l l ness, not t o
Stages on Flow Chart Possib le Hazards
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Cooling
Jellying
Cooling
Storage
Dispatch
Growth of bacteria not killed by
cooking.
Contamination by d irt or foreign
bodies on th e trays or cooling w ire.
Contamination of gelatine pow der
by paper/ string from ingredient
packaging.
Contamination from dirty
equipment.
Growth of bacteria in gelatine du e to
inadequate heating.
Contamination of the gelatine by dirt
or bacteria from dirty jellying
equipment.
Contamination of the gelatine by
foreign bod ies from the staff.
Bacterial contam ination from staff.
Growth of bacteria through slow or
inadequate cooling.
Cross contamination from r aw food.
Growth of bacteria.
Cross Contamination
Contamination from dirty trays
Grow th of Bacteria
Tr ansfer / sli de meat pi es on to col d tr ays
or
cool i ng wir es.
Al l ow to cool in baker y for 2 hour s then
r efr i ger ate at 8
C or l ess.
Use cl ean tr ays or cool i ng wi r es. Vi sual
check.
Opening pr ocedur e f or i ngr edi ent packag-
i ng. Vi sual check of i ngr edi ents.
Use cl ean equipment. Vi sual check.
Ensur e gel ati ne i s vi sual l y boil i ng i mme-
diately befor e use.
NB For Scotl and, t her e i s a speci fi c r egu-
l ati on i n the Food Safety ( Temper atur e
Contr ol ) Regul ati ons 19 95 r egar di ng the
handl i ng of
gel ati ne ( see page 76 ) .
Use cl ean and sani ti sed j ell yi ng equi pment.
Str i ct per sonal hy gi ene r ules, pr otecti ve
clothing.
Staff awar eness, tr ai ni ng i n basi c hygiene
pr ocedur es. Hand washi ng. Cover i ng of
cuts. Repor ti ng of any di ar r hoeal i l l ness,
vomi ti ng or i nfected cuts. Str i ct per sonal
hygiene r ul es.
Refr i ger ate immedi ately after j ell yi ng at
8 C or l ess.
Stor e away f r om r aw food, par ti cul ar l y
meat and vegetables. Stor e cover ed. Stor eon separ ate shelv es above r aw f ood. Stor e
Stages on Flow Chart Possib le Hazards
2: Hazard Analysis System 19
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GUIDANCE ON GOOD PRACTICE
HAZARD ANALYSIS FORM
A blank suggested Hazard Analysis form is provided, as are a few examples
of how to do a Hazard Analysis.
The following p hrases may h elp wh en deciding w hat to wr ite:-
Hazard:- What can go wrong?
Control:- What can I d o about it, can I eliminate the
hazard or redu ce it to a safe level, what
preventative measures are there?
Monitoring:- How can I check?
Corrective Action :- What if its not r ight?
Ad ditional column s can be add ed to the form if you w ish. These could
includ e the person respon sible or wh at records are to be kept.
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2: Hazard Analysis System 21
EXAMPLE OF A HAZARD ANALYSIS FORM
Product________________
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Stage
in
Process
Delivery of
ingredients
Ingredients
covered by
statutory
temperature
controls
Dispensing
Mixing
Hazard
Packaging
contaminated or
damaged.
Infested.
Bacterial growth
du e to storage at
the wrong
temperature.
Contamination of
flour by packaging.
Contamination of
mix by flour bag
packaging.
Contamination by
dirty equipment.
Control
(underline
Critical
Control Points)
Reputable Sup plier.
Agreed m ethod of
delivery, clean
pallets, lined w ith
cardboard , palletfilm w rapped ,
delivered on
enclosed lorry.
Agreed delivery
temperature, eg
below 8 C.
Use easy open
bags, follow
procedure on the
bag.
Remove string
stitching cleanly
and dispose of in
waste bin.
Do not open over
the mixing bowl.
Use clean
equipment.
Monitoring
Procedure
Visual check on
arrival, record
findings.
Check temp erature
on arrival and
record.
Visual check of
sur face of the flour
prior to tipp ing.
Visual check. Staff
following
procedure.
Visual check.
Cleaning checklist.
Cleaning
schedules.
Corrective
Action
Reject
unsatisfactory
stock.
If above 8 C seek
ad vice, reject.
Remove pieces of
packaging, string.
Instru ct staff to
follow procedu re.
Instru ct staff to
follow procedu re.
Reclean.
EXAMPLE OF A PARTIALLY COM PLETED HAZARD ANALYSIS FORM
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This section p rovides guidance on the ten Ch apters comp rising
Sched ule O ne of the Food Safety (Gen eral Food H ygiene)
Regulation s 1995, with the exception of Chap ter III wh ich is not
app licable to the bakin g indu stry.
Apar t from Chap ter X, the guidance is laid out in three colum ns:-
Colum n One
This quotes the p rovisions of each Chap ter compr ising Sched ule 1
and lists the legal requirements.
Column Two
This provides gu idance on the legal requiremen t in Column One
and sets out wh at practical measu res can be taken to comp ly with it.
Colum n Two m ust be read in conjun ction w ith Column O ne.
Whilst the guidan ce provides a recomm end ed w ay of complying
with the legal requirement, it may be possible to comp ly with the
Regulations by an alternative means. You d o not have to follow th e
recomm end ations in this Guide.
Column Three
This gives examp les of good practice. It is NOT a legal requ iremen tto follow the ad vice on good practice.
In some instances, the ad vice in the good practice column will
further explain an d/ or illustrate by examples the recommend ation
on compliance given in Column Two.
The ad vice in the good practice column is not comprehensive.
It is up to the prop rietor of the bakery wh ether they wish to heed
and implement the advice given or not. The advice has no legalstand ing with regard to enforcement or comp liance with the
Regulations.
3: The Rules of Hygiene 23
Part 3 THE FOOD SAFETY (GENERAL FOOD HYGIENE)REGULATION S 1995
THE RULES O F HYGIENE
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Schedu le 1
Rules of Hygiene
Chapter IGeneral requirements for food p remises (other than moveable and / or temporary
premises such as marqu ees, market stalls, mobile sales vehicles)
Legal requirement
1. Food premises must
be kept clean
and maint ained in good
repair and condition.
Advice on good practice
It is good practice to 'clean as you go'.
The standard of cleaning should be
checked by a nominated person/
manager/proprietor. Cleaning checklists
and/or cleaning schedules should be used
to ensure that all areas and items of equip-
ment are cleaned regularly and nothing is
overlooked. (See Appendix 1, 2, 3). The
structure and services eg store rooms
extract ventilation should be cleaned peri-
odically. The frequency will depend on
the speed of soiling and potential for
infestation.
In flour stores and lofts, depending on the
build up of flour dust, walls should be
cleaned at least weekly and ceilings,
rafters and roofs at least monthly.
It is good practice that the periodic clean
for more complex plant and extract and
ventilation systems is a deep clean involv-
ing varying amounts of
dismantling of the equipment or
provision of access panels to allow all
areas to be cleaned. This deep clean willin many instances be part of the
routine servicing and maintenance of the
equipment and may only take place once
or twice a year. Often the work will be
done by specialist contractors. In this
instance a clear schedule of works should
be drawn up and agreed.
It is preferable to vacuum up spillages.
There should be a regular inspection of the
premises, preferably documented, to iden-
tify areas requiring repair or
refurbishment.
Repairs should be carried out regularly, eg
monthly.
Gu ide to compliance
Food pr emises must be cleaned
regularly. The p rodu ction of bakery
products will inevitably lead to flour
du st entering the atmosphere and
settling on to sur faces. A film of flour
dust on such surfaces is acceptable
du ring prod uction, even if prod uction
is not currently taking p lace in that
area. Similarly there will also be a
build up of working dirt and d ebris on
the floor and other surfaces. These
mu st be removed once the shift has
finished. In some bakeries, depend ingon wh o does the cleaning and because
of the variation in the shift ending
times, there will be a gap between the
shift end ing and the cleaning
beginning.
The standard of cleaning necessary will
also vary between parts of the prem ises
eg produ ction areas and the warehouse
or store room, p articularly wh ere areas
are only cleaned on a periodic basis eg
weekly, month ly, 3-monthly. Providing
there is no evidence that cleaning isbeing neglected, small amoun ts of du st
and debris are to be expected and are
acceptable. Major ingred ient spillages
mu st be cleaned up as soon as
practicable. How ever, very light
seepage from the end of the bag does
not justify the stripping d own of a
pallet and cleaning of all the stock and
the pallet. In flour stores and flour
lofts, particularly where flour tipping is
taking place, there will be flour dust
presen t on most surfaces. All spillages
mu st be removed d aily.
Food premises must be maintained to a
standard that will facilitate cleaning,
bearing in mind what th at part of the
premises is being used for. Damage
can occur at any time to structural
surfaces. Minor wear and tear such as
small areas of worn or chipped
paintwork or p laster, cracked floor and
wall tiles, must be attended to on a
regular basis. If the damage is in a
place which could result in prod uct
contamination eg on a roof beam above
a prep aration area, any loose materialshould be removed immediately and
the area made good as soon as
possible.
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Legal requirement
2. The lay out , design,
construction and siz e of
food premises shall -
(a) permit adequate
cleaning and/or
disinfection;
(b) be such as to
protect against t he
accumulat ion of dirt,
contact w ith toxic
materials,
the shedding of
particles into food
and the formation of
condensation or
undesirable mould on
surfaces;
Gu ide to compliance
The size of the bakery and the
equipm ent layout mu st either allow
access for cleaning around the
equipment or the equipment must be
moveable. Materials used in
construction will dep end in some
instances on the u se to which an areaor room is to be put an d the typ e and
frequency of cleaning which will be
required in that area. For areas wher e
no open food is stored or hand led eg
store room, warehouses, bare brick or
breeze block walls are acceptable, the
floor can be of concrete and the inner
surface of the roof can be precast
concrete, metal decking, wood . In
flour lofts, a wooden floor, and roof
with exposed wood en rafters and
beams is acceptable. (See Appen dix 4,
5).
Ledges and inaccessible areas should
be kept to a minimum .
All building materials must be safe for
use near food. They must not release
toxic vap our s or toxic mater ials
through contact.
The use of mater ials for ceilings/ roofs
which because of the environmental
cond itions are likely to shed par ticles
of paint, plastic, plaster, fibres mu st be
avoided.
Where such problems arise, the loose
material mu st be removed and the
affected area m ade good or covered in
as soon as possible.
Where steam or excessive hu midity
occurs some form of natur al or
mechanical ventilation/ extraction
should be provided. Alternatively, theprovision of add itional heat or better
insulation may prevent condensation.
Where cond ensation is still occurring
due to a particular process and/ or an
inherent problem with the
design/ construction of the building
and add itional ventilation is
impractical the affected areas must be
cleaned and / or redecorated regularly.
Advice on good practice
Bare brick or breeze block walls should be
painted, preferably with an epoxy resin
based paint.
Concrete floors should be sealed.
Wooden floors should be sealed.
Wall, floor junctions should be coved.
Overhead services such as cable trays,
pipe runs should be kept to minimum and,
if possible, a suspended ceiling installed
beneath. Pipe and cable runs should have
a smooth cleanable finish, U section fit-
ments should be avoided or installed
upside down to prevent dust and dirt col-
lecting. Services, light units should be
mounted flush to ceilings/
roofs or on rods or cables and
preferably not chains. Pipework should
not be boxed in because of the risk ofinfestation.
Any extract or ventilation system should
be cleaned and serviced regularly to
ensure it is operating at optimum
efficiency.
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Legal requirement
(c) permit good food
hygiene practi ces,
including protection
against cross
contamination between
and during operations,
by foodstuffs,
equipment,
materials,
water,
air supply
or personnel
and ext ernal sources of
contaminat ion such as
pests; and
Gu ide to compliance
The layout must provide sufficient space
to allow high risk foods to be p repared
safely. Where the same equipm ent and
work surface is used, the preparation
mu st take place at different times and the
work su rfaces and equipmen t cleaned
and disinfected in betw een.
Where the same temperature controlled
storage facility has to be used, raw foods
mu st be stored aw ay from or below
cooked/ ready to eat foods.
Equipment requ irements are detailed in
Chap ter V.
Materials must not present a risk of
contamination and mu st be cleanable.
Water mu st be potable. See Chapter VII.
See provisions 5, 6 and 8 of this Chapter
and Chapter II 1(d).
Facilities for personal hyg iene mu st be
provided.
See prov isions 3 and 9 of this Chap ter.
Premises must be constructed an d
maintained so as to d eny access and
harbourage to p ests.
See Chap ter II(d), Chap ter VI 3 and
Chap ter IX 3.
Advice on good practice
High risk foods should be prepared in seg-
regated areas or rooms in the
bakery.
Possible entry points for pests should be
proofed. Holes in the external fabric
which could allow pests in should be
sealed eg with concrete or cement and if
necessary mixed with wire wool. Where
pipes, cables, trunking or ducting pass
through internal or external walls, all
holes and gaps should be filled. External
doors should be rodent-proof (eg bristle
strips, rubber compression seals for rollershutters, metal kickplates). Windows in
other parts of the bakery and ventilation
systems may require insect-proofing.
External
openings or doors may require proofing
against insects (eg insect-proof screen
doors, plastic strip curtains, rapid rise
doors). The perimeter of the building
should be kept clean and tidy. Any such
external storage should be kept to a mini-
mum as this will provide a
harbourage for pests. The areas should be
inspected regularly and unnecessary items
removed. The perimeter should be free of
vegetation with a hard stand or gravel bor-
der where possible.
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Legal requirement
(d) prov ide, w here
necessary, suitable
temperature conditions
for the hygienic
processing and s to rage
of products.
3. A n adequate num berof w ash basins must be
available, suitably
located and designated
for cleaning hands .
Gu ide to compliance
Provided the p reparation can be carried
out safely, eg by limiting the preparation
time, temperature controlled (chilled)
preparation areas or rooms for high risk
prod ucts are not required. Temp erature
controlled storage facilities mu st be
provided for those ingredients andfinished prod ucts which are required to
be kept refrigerated . These mu st be
capable of keeping the food at the
required temperatu re. Raw ingredients
and cooked, ready to eat products must
be kept segregated by storing in separate
areas of the refrigerator or on separate
shelves with cooked abov e raw. (See
Cha pter IX (2)).
The number of wash hand basinsrequired will dep end on a num ber of
factors, including:-
(a) The nature of the products being
produ ced i.e. high risk, medium or
low risk.
(b) The amount of automat ion, or is
there a lot of hand work.
(c) The frequency of handwashing
needed.
(d ) The number of st aff.
(e) The size and layout of the bakery.
Utensils, equipment or clothes must n ot
be stored or washed in wash hand basins,
which m ust be kept free at all times and
designated for cleaning han ds.
There must be a wash basin situated close
to or within the toilet area. Han d
washing facilities must be p rovided at
strategic places in the production area.
Advice on good practice
The performance of the refrigeration
equipment should be checked by
monitoring their temperature. It is good
practice to record the checks. (See
Appendix 6).
The equipment should be serviced
regularly.
When preparing high risk ready to eat
foods, it is good practice to either chill the
food eg refrigerated cream machine or
chill the environment eg chilled
preparation room, or carry out the prepara-
tion at a cool time of the day eg early
morning. See provision 5 of this Chapter
for more details and Part 4 on the Food
Safety (Temperature Control) Regulations
1995. Separate
refrigerated facilities should be provided
for raw and cooked/ready to eat
products.
Commercial/industrial refrigerators and
freezers should be used. Separate
storage facilites should be provided for the
storage of ingredients and unbaked
partly-finished products to those for baked
and/or ready to eat finished
products.
Wash hand basins should be provided inareas, rooms where high risk foods are
prepared/produced. Where possible wash
hand basins or troughs should be situated
at the entrance to production areas.
Glazed earthenware basins are
acceptable, but are prone to
discolouration, cracking and wearing of
the glaze over time and to damage.
Stainless steel wash hand basins are pre-
ferred.
Access to the wash hand basins should not
be obstructed.
Wash hand basins should be suitably
marked, eg hand washing only.
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Gu ide to compliance
The Workp lace (Health , Safety and
Welfare) Regulat ions 1992 ap ply (See
App end ix 7). For existing bakeries,
Schedule 1 applies and the minimu m
requirement is one lavatory for u p to 25
persons, but separate male and female
lavatories must be provided .
For new p remises or any major
conversions, Regulation 20 app lies. The
minimum requirement where only men
are employed is one lavatory for up to 15
men. Where males and females are
employed, the minimum requ irement is
one toilet for up to 5 persons.
The lavatories must be connected to aneffective drainage system v ia a watertrap.
There must be an intervening space
between the toilet and a room whereopen food is handled. No food or
ingredients should be stored in this
intervening space.
Where there is no demonstrable risk
because food is wrapp ed or p ackaged eg
store room, warehou se, dispatch area, the
amou nt of intervening space n ecessary
will depend u pon w hat is necessary to
permit good hygiene practices in the
par ticular circum stances of the case.
Han d operated tap s and mixer taps are
acceptable. Hot w ater can be piped froma hot water tank or from a w ater heater
situated close to or above the wash hand
basin. The water heater can supp ly both
a wash hand basin and a w ashing up
sink.
A supp ly of soap (liquid or tablet) or
hand cleansing detergent or other
materials for cleaning han ds m ust be
provided.
Hand drying facilities must be availableat all times and may includ e:-
- d isp osable pap er tow els,
- fabr ic rolle r towels in cabinet s,
- p ap er roller tow els in ca bin et s,
- clea n w ash able fa br ic tow els
(changed frequently),
- warm air d ryers.
The sink used for washing food m ust not
be used for hand washing. Where food iswashed , a separate wash han d basin
should be provided
Advice on good practice
Toilet facilities should be within the main
bakery building. Where external toilets
have to be used the walk-way to them
should be covered.
Where open food is handled, the
intervening space should be ventilated bynatural or mechanical means.
A sign saying "Now Wash Your Hands"
should be displayed on the back of the
cubicle doors and/or in close proximity to
the wash hand basins in the
lavatories.
Non hand operated taps eg knee
operated, photo cell controlled are prefer-able, particularly where high risk foods
are handled. Water should be supplied at
a regulated temperature.
However, where the water is not at a con-
trolled temperature a plug should be pro-
vided.
A liquid bactericidal soap from a
dispenser is recommended, particularly in
areas where high risk foods are
produced.
Where warm air dryers are provided intoilets there should be sufficient so that
staff are not kept waiting. The use of toi-
let paper for drying hands should be pro-
hibited.
Bins for used paper towels should be pro-
vided and emptied regularly. There should
be a system for ensuring clean towels are
always available.
Individual washable fabric towels should
not be used in high risk areas.
Legal requirement
An adequate number offlush lavatories mustbe available andconnected to aneffecti ve drainagesystem.
Lavatories must not
lead directly into roomsin w hich food is
handled.
4. W ash basins for
cleaning hands must beprovided w ith hot and
cold (or appropriately
mixed) running water,
materials for cleaning
hands
and for hygienic drying.
W here necessary, t he
provisions for w ashingfood must be separate
from t he hand-w ashing
facility.
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Legal requirement
5. There must be
suitable and sufficient
means of natural or
mechanical ventilat ion.
Mechanical air flow
from a contam inatedarea to a clean area
must be avoided.
Ventilation systems
must be so
constructed as t o
enable filters and other
parts requiring cleaning
or replacement to be
readily accessible.
6. A ll sanitary
conveniences w ithin
food premises shall be
provided w ith adequate
natural or mechanical
ventilation.
7. Food premises must
have adequate natural
and/or artificial
lighting.
Gu ide to compliance
Ventilation either natu ral or mechan ical
mu st be provided to ensure an excessive
build u p of heat and/ or humidity which
could compromise the safety of the food
does not occur. In areas such as toilets,
store rooms and other areas where there
is no large heat sou rce air bricks, louvres,open w indows or small mechanical
extractors are sufficient. For produ ction
areas in small bakeries openable
wind ows can be sufficient and any
mechan ical extraction will normally be
localised to th e heat sou rce. The
Regulations do not requ ire a set num ber
of air changes per hou r.
Inlet ducts for the air supply forprod uction areas mu st be located aw ayfrom extract vents from such areas astoilets, van sheds, wash up areas, rawmeat prep aration areas and waste storageareas, so as to prevent a ir beingmechanically draw n from a contaminatedarea to a clean area.
Filters and any other parts of the systemthat req uire cleaning mu st be accessible.This may requ ire the fitting of accesspanels.
Natural ventilation can be by air bricks,louvres or openable wind ows.Mechanical ventilation can be of integralextract fan or part of a ventilation system.The ventilation provided mu st beadequ ate to prevent as far as possibleaerosols or offensive odours permeatingfood rooms.
Light levels m ust be sufficient to allow
safe food han dling, effective cleaning and
pest control to take place.
Advice on good practice
External openable windows should be
insect screened. The screens should be
kept clean.
Localised ventilation via extract canopies
or hoods ducted to outside should be
fitted above ovens, doughnut fryers and
other sources of heat and/or steam to
remove the heat and fumes. Where
possible filters should be installed in the
canopy or system to prevent grease and
dust collecting in the ducting. Normally
the extraction should be fan assisted. The
filters should be cleaned regularly. The
fans should be serviced regularly.
Further information is contained in theChartered Institute of Building ServicesEngineers Code (CIBSE).
Filters should be fitted and should be
removable. Fans should be installed on
external walls or roofs where they are
accessible for cleaning or removal to
allow access to the trunking/ducting.
The ventilation system should be
adequately screened against pests.
Uneven lighting, shadows or glare should
be avoided. Lights should be enclosed
where possible, particularly if there is a
risk of breakage or open food is being
handled eg diffusers, plastic sleeves orplastic coated fluorescent tubes. Lights
used in extremes of temperature eg in
freezers or ovens, should be capable of
withstanding the conditions.
Light fittings should be located so as to
minimise the risk of contact and
damage. Light fittings should be flush fit-
ting to assist in cleaning. All walk-in
chillers and freezers irrespective of size
should have lights which operate
independent of the door.
Suggested light levels are contained in the
Chartered Institute of Building ServicesEngineers (CIBSE) codes.
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Legal requirement
8. Drainage facilit ies
must be adequate for
the purpose intended;
they must be designed
and constructed t o
avoid t he risk of
contamination offoodstuffs.
9. Adequate changing
facilities fo r personnelmust be provided where
necessary.
Gu ide to compliance
There mu st be su fficient fall to allow a ll
solid and liquid w aste to drain aw ay.
Inspection points must be ad equately
sealed. Where sumps and sump pum ps
are used and there is a risk of
contamination of foodstuffs, the sump
mu st have a sealed, air-tight dou blecover. All waste pipes entering the
system mu st be water trapp ed. Fresh air
inlets or stack ventilation pipes must
terminate outside the building, or have
non-return breather valves fitted.
Staff must be able to chan ge out of their
outd oor clothing away from op en food.Depending on the size of the operation
and the num ber of employees, the
provision of lockers or cupboard s may be
adequ ate. Any add itional protective
clothing eg freezer coat shou ld be stored
away from open food.
Advice on good practice
Fat traps should be cleaned out regularly
outside of production.
Sump pumps should be serviced
periodically. There should be an
indicator light to show the pump is
working. The sumps should be cleaned
out regularly outside of production hours.
Drains should be laid so that the flow is
from clean to dirty areas. Gulley drains
must have a water trap.
Grids on open floor drains and drainage
gulleys should be cleaned regularly to a
set schedule.
A changing room with facilities for
storing outdoor clothing and other belong-
ings should be provided with hangingfacilities for outdoor clothing to dry. It is
good practice to provide
individual lockers. There should be
separate changing rooms for each sex.
Surfaces should be easy to clean. A recep-
tacle for dirty work wear should be pro-
vided.
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Chap ter II
Specific requirem ents in rooms w here foodstuffs are p repared, treated or p rocessed(exclud ing d inin g areas and those prem ises specified in Chapter III)
This Chap ter only app lies to rooms where food is processed. It does not ap ply to storageareas, dispatch areas or other an cillary areas such as toilets or changing rooms.
Legal requirement
1. In room s where food
is prepared, treated or
processed (excluding
dining areas) -
(a) floor surfaces m ust
be maint ained in a
sound condition and
they must be easy t o
clean and, where
necessary, dis infect.
This w ill require the
use of impervious, non-
absorbent, w ashable
and non-toxic
mat erials, unless the
proprietor of t he food
business can satisfy t he
food authority that
other materials used
are appropriate.
Where appropriate,
floors must allow
adequate surface
drainage;
Adv ice on good pr act i ce
A ny damage shoul d be r epai r ed as
soon as pr act i cabl e, ev en i f i t i s
onl y a
t empor ar y r epai r usi ng a f il l er t o
pr ovi de a cleanabl e sur f ace.
Wat er can be r emoved by mops,
squeegees, w et v acuum cl eaner s,
scr ubber dr i er s. Wher e dr ai ns or
gull ey s ar e pr ov i ded, t he f l oor
shoul d slope towar ds them.
Gu ide to compliance
Floors must be kep t in a good state of
repair to enable them to be cleaned.
The floor does not have to be
completely smooth, but it m ust be
cleanab le. Floors in a bakery are
unlikely to need disinfecting, p rovided
they are kep t clean.
The floor must be su fficiently ha rd
and du rable to remain intact and easy
to clean. Suitable mater ials include:
q ceramic tiles;q terrazzo tiles;q concrete suitably sealed or treated
with a waterproof epoxy resin based
floor paint or sealed w ith a
fluorosilicate;q epoxy resins;q metal p late;q natural minerals (slate marble).
Also acceptable, but not as hard
wearing, as resistant to physical/
chemical dam age or th e egress of
water are:
q vinyl tiles;q vinyl sheet;
(See App end ix 5).
The prov ision of floor d rains or
gu lleys is not generally necessary,
where water can be removed by
manu al or mechanical means.
Where considerable quantities of
water are used eg hosing down the
floor or in specialist wash u p areas,
floor dr ains or drainage gu lleys must
be provided.
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Legal requirement
b) w all surfaces must
be maintained in a
sound condition and
they must be easy t o
clean and, where
necessary, dis infect.
This w ill require theuse of impervious, non-
absorbent, w ashable
and non-toxic
mat erials and require a
smoot h surface up to a
height appropriate for
the operations, unless
the proprietor of the
food business can
satisfy t he food
authority that ot her
mat erials used are
appropriate;
(c) ceilings and
overhead fixt ures m ust
be designed,
constructed and
finished to prevent t he
accumulat ion of dirt
and reducecondensation, t he
grow th of undesirable
moulds and the
shedding of particles;
(d) windows and other
openings must be
constructed to prevent
the accumulat ion ofdirt.
Gu ide to compliance
Walls mu st be kept in a good state of
repair. Wall surfaces do not have to be
of one material or typ e, eg tiles with
painted plaster above or coated
brickwork w ith washable pan els
above, are acceptable. Any loose,
flaky, powd ery material caused bydam age or general deterioration of the
wall surface or coating which could
become a contamination risk to
prod uct, should be removed
immediately and the wall refurbished
as soon as p ractical. Suitable finishes
include:
q ceramic tiles;q washable painted p laster or
rendering;q epoxy resin and similar coatings;q fibre glass;
q plastic cladding;q plastic coated fibre board or
chipboard;q refrigeration panelling;q metal sheeting.
In high risk areas wh ere food could
come into contact with the wall, the
sur face mu st be disinfected
period ically. (See Appendix 4).
Ceilings and overhead fixtures must
be so constructed and finished as to
prevent the accumu lation of dirt and
shou ld be cleanab le. Suitable
materials include:
q metal d ecking;q painted p laster or plasterboard;q plastic panelling;q suspend ed ceilings where the p anels
have a w ashable surface and
normally can be removed for
cleaning;q sealed (varnished) or painted wood .
Ceiling design and / or ventilation oradd itional heat can help to prevent
condensation. Where mould growth
does occur the area m ust be cleaned
and disinfected regularly and / or
redecorated.
The window openings, skylights and
doors shou ld have as few ledges,
ridges, decorative fixtures as possible.
Advi ce on good pr act ice
Wher e ther e is a li