00:00Hi there.
00:01Welcome back to another lesson of the Food Hygiene Level 3 training course.
00:06Let's get started.
00:07In the previous lesson, we talked about how due diligence is the only defence you have
00:13under UK law.
00:14We learned that the only way to adequately prove this is to be able to show that you
00:20set up an appropriate system of controls under which any dangers or hazards should have been
00:25prevented or minimised.
00:27Speaking of appropriate systems of control, this is the topic we're going to discuss
00:32in this lesson.
00:34So, let's get started.
00:37A food safety management system controls risks from the beginning of food production to the
00:43end.
00:43It also ensures your business has safe practices.
00:47Your food safety management system should be a written document containing all the information
00:53about your food safety procedures.
00:55Food safety management system documents should also be accessible to staff, local authorities,
01:02enforcement officers and supply chain companies.
01:06things.
01:07Let's now talk about what you should include in your food safety management system.
01:13Your food safety management system must include eight things.
01:17They are 1.
01:20A policy statement.
01:212.
01:22An overview of HACCP.
01:263.
01:27Identifying critical control points .
01:30You should analyse your business and premises for hazards and CCPs.
01:374.
01:374.
01:38EHO inspections.
01:40You must have a written record of your inspection procedures for the local authority.
01:465.
01:47Complaints procedure.
01:48You must have a written customer complaints procedure.
01:526.
01:54The HACCP summary.
01:56You must record all details of food safety and hygiene risks and hazards associated with
02:02them.
02:037.
02:04Design and structure standards.
02:07Your premises design and structure must be safe including facilities and equipment.
02:138.
02:15Record keeping.
02:16You should include templates of all supporting documentation.
02:22All food business operators are legally obliged to maintain a food safety management system
02:28based on HACCP.
02:31HACCP stands for Hazard Analysis Critical Control Point.
02:35As its name suggests, the HACCP document helps to identify and control hazards at the critical
02:42points in food production and handling operation.
02:47HACCP is intended to prevent or minimise the risk of food contamination.
02:53All food handlers are obliged to learn and fully understand the principles of HACCP so
02:59that safe food hygiene practices can be maintained at the highest standards possible.
03:06The main advantages of HACCP can be remembered using the mnemonic SAFE FOOD.
03:12Saves money, avoids poisoning customers, food safety standards increase, ensures you're legally
03:21compliant, food quality standards increase, organises your safe food production process, organises
03:30staff and efficiency, due diligence defence.
03:36We will now talk about how you can implement your HACCP based food safety management system
03:43plan.
03:45Let's look at the 12 steps you should follow.
03:48Step 1 Assemble your team.
03:51Step 2 Describe the products.
03:55Step 3 Identify the intended use of the product and its customers.
04:00Step 4 Construct a flow diagram to describe the HACCP process.
04:06Step 5 Confirm the flow diagram on site.
04:11Step 6 Conduct a risk analysis.
04:15Step 7 Identify the critical control points and remove the hazards.
04:21Step 8 Establish the critical limits and maintain them.
04:26Step 9 Establish monitoring procedures.
04:29Step 10 Deciding on corrective action plans.
04:34Step 11 Verifying corrective action plans.
04:38Step 12 Documentation and review.
04:42By following these 12 steps, you should be able to put together a solid food safety management
04:48system in place that will keep you compliant with the law.
04:52Step 11 A huge part of maintaining HACCP and food safety
04:57management system comes down to regular monitoring.
05:01As a supervisor, one of your and your staff's most important tasks is to perform certain checks
05:07every time your business opens and closes.
05:11Among other things, this will ensure that basic food safety standards are maintained consistently.
05:17You or your delegated staff should perform certain checks at the beginning of every day of business.
05:25You can add checks that are specific to your particular business, but generally they should
05:30include Checking that cold food equipment such as refrigerators, chillers and freezers are
05:37working properly Checking that hot food equipment like ovens, grills and microwaves are working
05:44properly Cleaning and disinfecting food preparation areas and equipment including work surfaces,
05:51chopping boards and utensils
05:54Having sufficient cleaning and hand washing materials such as soap, toilet paper and dishcloths
06:00for your staff and any customers Ensuring that staff have clean work clothes worn over
06:06their street clothes if necessary Ensuring that staff are fit for work, meaning they should be free
06:12from illness Have good personal hygiene and be sober
06:17At the end of the day, you and the relevant staff members need to make sure that foods that are
06:22past their
06:23expiration date are discarded and no food is left unstored Also, make sure that dirty clothes and
06:31towels are removed for cleaning and replaced with clean ones Ensure proper waste disposal as well
06:37A supervisor also needs to establish and oversee the whole system's documentation in even the smallest business
06:46All legitimate caterers must produce relevant documentation on demand as proof of a working
06:54food safety management system that ensures the safety of its food
06:59You have reached the end of this lesson Now you should have a crystal clear idea of how to implement
07:05a food
07:05safety management system that keeps your customers safe and keeps you compliant with the law
07:11In the coming lesson, we will talk about food poisoning and other illnesses
07:16See you there
07:17See you there
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