Hazard Analysis and Critical Control Point (HACCP) Plan and Documentation

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	Purchase of high quality products from reputable outlets reduces risk of a contaminated product. Thorough cooking and temperature monitoring	HAZ1HAZ2
Poultry (principally chicken, occasionaly turkey)	Intestinal pathogens e.g. Campylobacter sp. Salmonella sp.Extraneous chemical contaminants	Purchase of high quality products from reputable outlets reduces risk of a contaminated product. Thorough cooking and temperature monitoring	HAZ1HAZ2
Eggs	Salmonella sp. notably Salmonella enteritidis	Use of Lion marked eggs only Short onsite retention Refrigeration	HAZ3
Vegetables	Spoilage organisms (mixed fungi and bacteria)	Purchase of high quality products. Inspection prior to use	HAZ1HAZ4
Fruit	Spoilage organisms (mixed fungi and bacteria)	Purchase of high quality products. Inspection prior to use	HAZ1HAZ4
Spices (also read herbs)	Rare events reported e.g. intestinal pathogens (e.g. Salmonella) or chemical contamination (Sudan V)	Purchase of high quality products.	HAZ1
Dried goods	Rare events potentially	Purchase of high quality products.	HAZ1
Cheeses	Bacterial contamination occasionally reported, particularly with un-pasteurised cheesese.g. E. coli, Staph. aureus, Listeria sp.	Purchase of high quality products. Cheese use	HAZ1HAZ5

 

Operation	Hazard	Management	HAZ#
Storage	Relates to the storage conditions
Freezer	Electrical failure or mechanical breakdown leading to rising temperature	Temperature monitoring	HAZ6
Refrigerators	Electrical failure or mechanical breakdown leading to rising temperature.Cross-contaminationFood spoilage	Temperature monitoring Refrigerator management Stock management/inspection prior to use	HAZ6 HAZ7 HAZ8
Storage at room temperature	Food spoilage	Stock management/inspection prior to use	HAZ8

 

Operation	Hazard	Management	HAZ#
Preparation
	Cross-contamination	Management of work surfaces Colour coding of chopping boards and knives Hand hygiene	HAZ9HAZ10HAZ11

 

Operation	Hazard	Management	HAZ#
Cooking
Hot dishes	Failure to kill potential pathogens though inadequate heating	Temperature monitoring of foods	HAZ2
Cold dishes prepared from on site cooked ingredients	As for hot abovePost-cooking cross-contaminationMultiplication though inadequate chilling	Temperature monitoring of foods Management of work-surfaces Colour coding of chopping boards and knives	HAZ2HAZ9HAZ10

 

Operation	Hazard	Management	HAZ#
Transportation
Hot dishes	Loss of temperature	Use of Transport boxes Temperature monitoring of foods	HAZ12HAZ2
Cold dishes	Loss of refrigeration	Use of Transport boxes Temperature monitoring of foods	HAZ12HAZ2
Foods not requiring temperature control	Contamination from dust and debris	Use of containers/wrapping for non-boxed items	HAZ13

 

Operation	Hazard	Management	HAZ#
Cleaning
Work surfaces	Cross-contamination	Management of work-surfaces Hand hygiene	HAZ9HAZ11
Crockery, cutlery, pots and pans	Cross-contamination	Dishwashing process Hand hygiene	HAZ14HAZ11
Floors, walls, ceilings	Limited risks but needs to be undertaken on regular basis to maintain a clean environment	Cleaning schedule Hand hygiene	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	General waste disposal Re-cycling management Vermin control	HAZ16HAZ17HAZ18

 

Operation	Hazard	Management	HAZ#
Health and Safety
General duties in kitchen	Risk of injury through slips, trips and falls	Appropriate placement of rubber mats	HAZ19