Middleware Catering is committed to openness and transparency with our customers and below and via the links you can access every element of our operational policies in respect of hazard management for a food business. Please note, the business retains a master printed copy and annotations are made on the paper copies as each of the various sections is reviewed by the Viv and her staff. The most up to date version is the printed and annotated copy. All we can provide here are the most recent version that has been typed up following review. Review takes place throughout the year and new versions will be published when the original Word documents are amended. In this web version, the HAZ documents are available as pdf files through hyperlinks.
HACCP Introduction
Business:
Middleware Catering is a home-based catering company, owned and run by Mrs Vivien Simmons from her home at Ty Canol, Peniel,Carmarthen. The company provides hot and cold dishes to order for functions within Carmarthenshire (and beyond – the limitation being time rather than distance). All food is prepared at the kitchens at Ty Canol and maintained hot or cold during transport using purpose designed food transport containers (manufactured by Rubbermaid).
Registration considerations:
Registered as a Food Business withCarmarthenshireCountyCouncil.
Registered with the Inland Revenue as a sole trader.
Currently not registered for VAT as rolling turnover does not currently exceed the VAT threshold.
Premises:
Originally conceived as a business utilising the large family kitchen at Ty Canol, with expansion of the business, opportunity was taken to increase the facilities available with the creation of a purpose designed kitchen for the business. However, for HACCP purposes, both the commercial kitchen and domestic kitchen are managed within this plan as both continue to be used for food preparation, although for the majority of orders, the commercial kitchen is the principle workplace.
HACCP Hazard Analysis
Middleware Catering will provide a high quality food product to customers at a variety of venues. The customer will be a single person or company. The “at risk” group however, will be any number of consumers at the venue for whom the customer will have contracted with Middleware Catering. For the purposes of this HACCP plan, all the final consumers of products at the venue will be considered part of this management process. Any foodstuff removed from the venue by a consumer is outside the control of Middleware Catering and cannot be considered within the HACPP plan.
In the documentation that follows for each of the hazards identified, the control process with a fuller description of the hazard is provided in a numbered sheet, each with a unique HAZ number.
Operation |
Hazard |
Management |
HAZ# |
Purchase of raw materials | Relates to nature of material being purchased | Look to quality of purchase | |
Red meats | Intestinal pathogens e.g.Salmonella sp.E. coli O157 (and rarely other vero-toxin producing strains)Extraneous chemical contaminants |
|
HAZ1HAZ2 |
Poultry (principally chicken, occasionaly turkey) | Intestinal pathogens e.g. Campylobacter sp. Salmonella sp.Extraneous chemical contaminants |
|
HAZ1HAZ2 |
Eggs | Salmonella sp. notably Salmonella enteritidis |
|
HAZ3 |
Vegetables | Spoilage organisms (mixed fungi and bacteria) |
|
HAZ1HAZ4 |
Fruit | Spoilage organisms (mixed fungi and bacteria) |
|
HAZ1HAZ4 |
Spices (also read herbs) | Rare events reported e.g. intestinal pathogens (e.g. Salmonella) or chemical contamination (Sudan V) |
|
HAZ1 |
Dried goods | Rare events potentially |
|
HAZ1 |
Cheeses | Bacterial contamination occasionally reported, particularly with un-pasteurised cheesese.g. E. coli, Staph. aureus, Listeria sp. |
|
HAZ1HAZ5 |
Operation |
Hazard |
Management |
HAZ# |
Storage | Relates to the storage conditions | ||
Freezer | Electrical failure or mechanical breakdown leading to rising temperature |
|
HAZ6 |
Refrigerators | Electrical failure or mechanical breakdown leading to rising temperature.Cross-contaminationFood spoilage |
|
HAZ6 HAZ7 HAZ8 |
Storage at room temperature | Food spoilage |
|
HAZ8 |
Operation |
Hazard |
Management |
HAZ# |
Preparation | |||
Cross-contamination |
|
HAZ9HAZ10HAZ11 |
Operation |
Hazard |
Management |
HAZ# |
Cooking | |||
Hot dishes | Failure to kill potential pathogens though inadequate heating |
|
HAZ2 |
Cold dishes prepared from on site cooked ingredients | As for hot abovePost-cooking cross-contaminationMultiplication though inadequate chilling |
|
HAZ2HAZ9HAZ10 |
Operation |
Hazard |
Management |
HAZ# |
Transportation | |||
Hot dishes | Loss of temperature |
|
HAZ12HAZ2 |
Cold dishes | Loss of refrigeration |
|
HAZ12HAZ2 |
Foods not requiring temperature control | Contamination from dust and debris |
|
HAZ13 |
Operation |
Hazard |
Management |
HAZ# |
Cleaning | |||
Work surfaces | Cross-contamination |
|
HAZ9HAZ11 |
Crockery, cutlery, pots and pans | Cross-contamination |
|
HAZ14HAZ11 |
Floors, walls, ceilings | Limited risks but needs to be undertaken on regular basis to maintain a clean environment |
|
HAZ15HAZ11 |
Operation |
Hazard |
Management |
HAZ# |
Disposal | |||
Disposal of food, damaged equipment. | Scrap food and waste food disposal and access by verminSharps waste – risk of injury |
|
HAZ16HAZ17HAZ18 |
Operation |
Hazard |
Management |
HAZ# |
Health and Safety | |||
General duties in kitchen | Risk of injury through slips, trips and falls |
|
HAZ19 |