{"id":126,"date":"2012-09-18T19:53:18","date_gmt":"2012-09-18T19:53:18","guid":{"rendered":"http:\/\/middleware.staging.wpengine.com\/?page_id=126"},"modified":"2025-04-21T17:40:09","modified_gmt":"2025-04-21T17:40:09","slug":"haccp","status":"publish","type":"page","link":"https:\/\/middleware.org.uk\/stage\/haccp\/","title":{"rendered":"Hazard Analysis and Critical Control Point (HACCP) Plan and Documentation"},"content":{"rendered":"

\"image\"<\/a>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. \u00a0Please 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. \u00a0The most up to date version is the printed and annotated copy. \u00a0All we can provide here are the most recent version that has been typed up following review. \u00a0Review takes place throughout the year and new versions will be published when the original Word documents are amended. \u00a0In this web version, the HAZ documents are available as pdf files through hyperlinks.<\/p>\n

 <\/p>\n

HACCP Introduction<\/strong><\/p>\n

Business:<\/strong><\/p>\n

\"Middleware<\/a>Middleware Catering is a home-based catering company, owned and run by Mrs Vivien Simmons from her home at Ty Canol, Peniel,Carmarthen.\u00a0 The company provides hot and cold dishes to order for functions within Carmarthenshire (and beyond \u2013 the limitation being time rather than distance).\u00a0 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).<\/p>\n

Registration considerations:<\/strong><\/p>\n

Registered as a Food Business withCarmarthenshireCountyCouncil.<\/p>\n

Registered with the Inland Revenue as a sole trader.<\/p>\n

Currently not registered for VAT as rolling turnover does not currently exceed the VAT threshold.<\/p>\n

Premises:<\/strong><\/p>\n

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.\u00a0 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.<\/p>\n

 <\/p>\n

HACCP Hazard Analysis<\/strong><\/p>\n

Middleware Catering will provide a high quality food product to customers at a variety of venues.\u00a0 The customer will be a single person or company.\u00a0 The \u201cat risk\u201d group however, will be any number of consumers at the venue for whom the customer will have contracted with Middleware Catering.\u00a0 For the purposes of this HACCP plan, all the final consumers of products at the venue will be considered part of this management process.\u00a0 Any foodstuff removed from the venue by a consumer is outside the control of Middleware Catering and cannot be considered within the HACPP plan.<\/p>\n

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.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Operation<\/strong><\/span><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/span><\/p>\n<\/td>\n

\n

Management<\/strong><\/span><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

Purchase of raw materials<\/strong><\/span><\/td>\nRelates to nature of material being purchased<\/span><\/strong><\/td>\nLook to quality of purchase<\/span><\/strong><\/td>\n<\/td>\n<\/tr>\n
Red meats<\/td>\nIntestinal pathogens e.g.Salmonella sp.E. coli O157 (and rarely other vero-toxin producing strains)Extraneous chemical contaminants<\/td>\n\n
    \n
  • Purchase of high quality products from reputable outlets reduces risk of a contaminated product.<\/li>\n
  • Thorough cooking and temperature monitoring<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span>HAZ2<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Poultry (principally chicken, occasionaly turkey)<\/td>\nIntestinal pathogens e.g. Campylobacter sp. Salmonella sp.Extraneous chemical contaminants<\/td>\n\n
    \n
  • Purchase of high quality products from reputable outlets reduces risk of a contaminated product.<\/li>\n
  • Thorough cooking and temperature monitoring<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span>HAZ2<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Eggs<\/td>\nSalmonella sp. notably Salmonella enteritidis<\/td>\n\n
    \n
  • Use of Lion marked eggs only<\/li>\n
  • Short onsite retention<\/li>\n
  • Refrigeration<\/li>\n<\/ul>\n<\/td>\n
HAZ3<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Vegetables<\/td>\nSpoilage organisms (mixed fungi and bacteria)<\/td>\n\n
    \n
  • Purchase of high quality products.<\/li>\n
  • Inspection prior to use<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span>HAZ4<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Fruit<\/td>\nSpoilage organisms (mixed fungi and bacteria)<\/td>\n\n
    \n
  • Purchase of high quality products.<\/li>\n
  • Inspection prior to use<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span>HAZ4<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Spices (also read herbs)<\/td>\nRare events reported e.g. intestinal pathogens (e.g. Salmonella) or chemical contamination (Sudan V)<\/td>\n\n
    \n
  • Purchase of high quality products.<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Dried goods<\/td>\nRare events potentially<\/td>\n\n
    \n
  • Purchase of high quality products.<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Cheeses<\/td>\nBacterial contamination occasionally reported, particularly with un-pasteurised cheesese.g. E. coli, Staph. aureus, Listeria sp.<\/td>\n\n
    \n
  • Purchase of high quality products.<\/li>\n
  • Cheese use<\/li>\n<\/ul>\n<\/td>\n
HAZ1<\/span><\/a><\/span><\/span>HAZ5<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Storage<\/span><\/strong><\/td>\nRelates to the storage conditions<\/span><\/strong><\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Freezer<\/td>\nElectrical failure or mechanical breakdown leading to rising temperature<\/td>\n\n
    \n
  • Temperature monitoring<\/li>\n<\/ul>\n

     <\/td>\n

HAZ6<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Refrigerators<\/td>\nElectrical failure or mechanical breakdown leading to rising temperature.Cross-contaminationFood spoilage<\/td>\n\n
    \n
  • Temperature monitoring<\/li>\n
  • Refrigerator management<\/li>\n
  • Stock management\/inspection prior to use<\/li>\n<\/ul>\n<\/td>\n
HAZ6<\/span><\/a><\/span><\/span>
\n HAZ7<\/span><\/a><\/span><\/span>
\n HAZ8<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Storage at room temperature<\/td>\nFood spoilage<\/td>\n\n
    \n
  • Stock management\/inspection prior to use<\/li>\n<\/ul>\n<\/td>\n
HAZ8<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Preparation<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nCross-contamination<\/td>\n\n
    \n
  • Management of work surfaces<\/li>\n
  • Colour coding of chopping boards and knives<\/li>\n
  • Hand hygiene<\/li>\n<\/ul>\n<\/td>\n
HAZ9<\/span><\/a><\/span><\/span>HAZ10<\/span><\/a><\/span><\/span>HAZ11<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Cooking<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Hot dishes<\/td>\nFailure to kill potential pathogens though inadequate heating<\/td>\n\n
    \n
  • Temperature monitoring of foods<\/li>\n<\/ul>\n<\/td>\n
HAZ2<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Cold dishes prepared from on site cooked ingredients<\/td>\nAs for hot abovePost-cooking cross-contaminationMultiplication though inadequate chilling<\/td>\n\n
    \n
  • Temperature monitoring of foods<\/li>\n
  • Management of work-surfaces<\/li>\n
  • Colour coding of chopping boards and knives<\/li>\n<\/ul>\n

     <\/td>\n

HAZ2<\/span><\/a><\/span><\/span>HAZ9<\/span><\/a><\/span><\/span>HAZ10<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Transportation<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Hot dishes<\/td>\nLoss of temperature<\/td>\n\n
    \n
  • Use of Transport boxes<\/li>\n
  • Temperature monitoring of foods<\/li>\n<\/ul>\n<\/td>\n
HAZ12<\/span><\/a><\/span><\/span>HAZ2<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Cold dishes<\/td>\nLoss of refrigeration<\/td>\n\n
    \n
  • Use of Transport boxes<\/li>\n
  • Temperature monitoring of foods<\/li>\n<\/ul>\n<\/td>\n
HAZ12<\/span><\/a><\/span><\/span>HAZ2<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Foods not requiring temperature control<\/td>\nContamination from dust and debris<\/td>\n\n
    \n
  • Use of containers\/wrapping for non-boxed items<\/li>\n<\/ul>\n<\/td>\n
HAZ13<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Cleaning<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Work surfaces<\/td>\nCross-contamination<\/td>\n\n
    \n
  • Management of work-surfaces<\/li>\n
  • Hand hygiene<\/li>\n<\/ul>\n<\/td>\n
HAZ9<\/span><\/a><\/span><\/span>HAZ11<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Crockery, cutlery, pots and pans<\/td>\nCross-contamination<\/td>\n\n
    \n
  • Dishwashing process<\/li>\n
  • Hand hygiene<\/li>\n<\/ul>\n<\/td>\n
HAZ14<\/span><\/a><\/span><\/span>HAZ11<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n
Floors, walls, ceilings<\/td>\nLimited risks but needs to be undertaken on regular basis to maintain a clean environment<\/td>\n\n
    \n
  • Cleaning schedule<\/li>\n
  • Hand hygiene<\/li>\n<\/ul>\n<\/td>\n
HAZ15<\/span><\/a><\/span><\/span>HAZ11<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Disposal<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Disposal of food, damaged equipment.<\/td>\nScrap food and waste food disposal and access by verminSharps waste \u2013 risk of injury<\/td>\n\n
    \n
  • General waste disposal<\/li>\n
  • Re-cycling management<\/li>\n
  • Vermin control<\/li>\n<\/ul>\n<\/td>\n
HAZ16<\/span><\/a><\/span><\/span>HAZ17<\/span><\/a><\/span><\/span>HAZ18<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n
\n

Operation<\/strong><\/p>\n<\/td>\n

\n

Hazard<\/strong><\/p>\n<\/td>\n

\n

Management<\/strong><\/p>\n<\/td>\n

\n

HAZ#<\/strong><\/p>\n<\/td>\n<\/tr>\n

Health and Safety<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
General duties in kitchen<\/td>\nRisk of injury through slips, trips and falls<\/td>\n\n
    \n
  • Appropriate placement of rubber mats<\/li>\n<\/ul>\n<\/td>\n
HAZ19<\/span><\/a><\/span><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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. \u00a0Please note, the business retains a master printed copy and annotations are made on the paper copies as each of the various sections is reviewed … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-layout-full-width.php","meta":{"nf_dc_page":"","footnotes":""},"class_list":["post-126","page","type-page","status-publish","hentry","no-post-thumbnail"],"aioseo_notices":[],"jetpack_shortlink":"https:\/\/wp.me\/Pgxb8J-22","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/pages\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":4,"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/pages\/126\/revisions"}],"predecessor-version":[{"id":554,"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/pages\/126\/revisions\/554"}],"wp:attachment":[{"href":"https:\/\/middleware.org.uk\/stage\/wp-json\/wp\/v2\/media?parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}