Menu-Safe. HACCP Made Easy. Taylor Shannon International

Transcription

1 is the world s most effective Food Safety Management System for Hospitality, Catering and Food Service. HACCP Made Easy Taylor Shannon International 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

2 A Complete Food Safety Management System The Components The Safe Operating Procedures (SOPs) are interactive, full colour guides to common kitchen practices for Cooking, Cooling, Cold Preparation, Good Hygiene Practices and the Management of food safety. They include a full set of 17 unique HACCP Charts. Cooking Safe Operating Procedure (SOP) 1 White Meat: Poultry Whole birds Examples: Chicken, turkey. Safety Message Codex HACCP Poultry pieces Examples: Breast, drumsticks, thighs. Raw poultry, such as chicken and turkey, is commonly contaminated with bacteria throughout the flesh (e.g. Salmonella). It is therefore essential to cook whole birds and poultry pieces thoroughly to ensure safety. Many processed poultry products (e.g. chicken nuggets and burgers) are pre-cooked and therefore require thorough re-heating. It is important to read and follow the manufacturer s instructions to ensure they are re-heated safely (see Cooking SOP 10: Re-heating for details). Cooling Safe Operating Procedure (SOP) 2 Cooling Hot Food Examples: Examples: Safety Message Hot foods often require cooling so that they can be served cold, or cooled / frozen in order to be stored and used later. Cooking raw food thoroughly will kill bacteria and make food safe for immediate consumption. However, for foods that are to be cooled and used later, actions must be taken to speed the cooling process to prevent: 1. the growth of bacteria that survive as spores during cooking, 2. the multiplication of bacteria that may re-contaminate the food from people, equipment or the environment. Codex HACCP Solid dishes Examples: Joints of meat, poultry, rice. Liquid dishes Examples: Soups, sauces. Cold Preparation Safe Operating Procedure (SOP) 1 Preparing High Risk Food Cold cooked meats and seafood Examples: Paté, ham, smoked salmon. Cold complex menu items Examples: Cream desserts, sandwiches, canapés. Cold dips and sauces Examples: Hummus, guacamole, mayonnaise. Safety Message Outbreaks of food borne disease are frequently associated with foods that: Codex HACCP 1. require cold storage to reduce the growth of bacteria, but are therefore exposed to the risk of low temperature pathogens (e.g. Listeria). 2. often require a level of handling that increases the risk of contamination from equipment and people (e.g. Staphylococcus). 3. often require preparation that involves periods of time out of temperature control. 4. are ready-to-eat so bacteria will not be killed at a later stage (e.g. by cooking). These foods are therefore classed as high risk and must be treated with a high level of care from purchase until service. Good Hygiene Practice SOP 1: Hand Washing GHP Hands are one of the most common sources of cross contamination in a kitchen and hand washing is critical to food safety. The three most important times for hands to be washed thoroughly are: 1. When entering the kitchen (after a break or going to the toilet). 2. Before preparing high risk ready-to-eat food. 3. After preparing raw meat, poultry or eggs. Thorough hand washing will take approximately 20 seconds and must include the following steps: 1 Wet At a hand wash basin, apply warm water to both hands. 3 Rinse Apply soap and rub hands to make a lather, covering all surfaces of both hands. Rinse the soap away with clean water. Dry hands with a clean paper towel. Hand washing facilities and materials: 2 Lather 4 Dry Employee awareness: Make sure that employees involved in food preparation and service are aware of food allergies and their possible effects on customers. Ingredient information: Identify and document ingredient information on all menu items focusing on those containing major allergens. This requires tracing the content of all ingredients (including pre-prepared items). This information should be made available to employees and kept up-to-date. Labelling: Label items that contain major allergens on the menu. Include detail in the title of the menu items (e.g. fresh egg pasta, chocolate hazelnut slice ) or in the description of the item (e.g. Waldorf salad: a celery and apple salad topped with walnuts in a mayonnaise dressing ). Training: Train employees to always confirm the ingredients in menu items with the manager (or deputy) before answering customer requests. Inaccurate information may lead to serious consequences for the customer. Preparation: Take special care to avoid cross contamination from food and equipment when preparing meals for customers with food allergies. Medical treatment: Train employees in appropriate medical treatment for people experiencing severe allergic reactions. Peanuts Eight Major Food Allergens Tree nuts Management SOP 8: Food Allergens Milk Eggs Fish Shellfish Soya Wheat Other less common food allergies include: celery, coconut, gluten, kiwi fruit, lupin, meat, mustard, rice, sesame seeds, spices, sulphur dioxide and vegetable oils. HACCP and GHP Management The Diary HACCP Record Keeping Made Easy Business name: Diary start date: Diary end date: HACCP Made Easy The Diary is a simple but highly effective method of HACCP record keeping designed to meet the practical demands of the catering and food service environment. It greatly reduces the burden on businesses by providing a more practical and efficient approach to record keeping. The Food Safety Passports provide an innovative tool to train staff and track their competence. The individual record of on-the-job training and assessment Food Safety Passport The complete food safety management system for catering and food service The Implementation Guide provides simple instructions for businesses setting up. Basic food microbiology for catering and food service Implementation Guide The Essential Food Safety book provides useful background to the microbiological theory behind the system for business who want to learn more. Essential Food Safety Professor Eunice Taylor 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

3 HACCP Made Easy is a complete GHP and HACCP system that complies with International Codex requirements. HACCP GHP Prerequisites (inc. GHP) Preliminary Procedures 1. Hazard Analysis 2. Critical Control Points 3. Critical Limits 4. Monitoring Procedures 5. Corrective Actions 6. Verification Procedures is a revolutionary food safety management system. Unlike other approaches to HACCP, it was designed specifically for the hospitality industry and is based on the everyday skills and practices of chefs. Although looks surprisingly easy to use, it complies with the highest international standards for HACCP and GHP. 7. Documentation & Records 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

4 A Unique Development The Team The team has a unique and unprecedented mix of skills, and includes world class experts in HACCP, catering, hospitality, microbiology, management, psychology, enforcement and education. The Research was designed after extensive research. The team gained a complete understanding of the practical and psychological barriers to HACCP in hospitality. was then designed to overcome all of these. The Proof has been tested over six years in businesses of all sizes and types, serving a comprehensive range of cuisines. In every business, the system was extremely popular, succeeded where all others had failed, and brought significant improvements in food safety knowledge, attitude and behaviour. There is a large amount of peer-reviewed and published evidence that confirms that is uniquely effective, including four PhDs, eight Masters theses and ten international journal papers. The Validation meets the HACCP requirements of: - the UK government, - the European Union (EU), - the FAO / WHO of the United Nations (UN). United Nations World Health Organisation The Worldwide Success has been approved and implemented in the Middle East, Europe and Latin America. is succeeding worldwide in food businesses of all types. Food and Agriculture Organization 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

5 The Advantages of User-friendly is easy to understand and use. It presents a simple interface to the user, without overwhelming them with the complex science, technical language and jargon that makes other HACCP systems so difficult to use. Also, greatly reduces the documentation needed to meet HACCP requirements, saving time and effort. A Focus on Safety The SOPs concentrate on the high-risk activities that most influence food safety. This is based on a thorough and detailed microbiological analysis of all kitchen practices. identifies the key safety points and presents them in a form that allows businesses to easily and fully understand. Flexibility To ensure that is applicable to every business, each SOP is designed to allow individual businesses to write details specific to their operations and environment. This means that with a minimum amount of work, each business can develop their own unique system that matches their own unique kitchen and menu. Accuracy and Food Safety Detail The SOPs provide very clear and scientifically accurate guidance specific to safety. For example, each Cooking SOP provides clear instructions on how to check the safety of menu items, supported by photographs: Unsafe! Safe Unsafe! Safe 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

6 A Revolutionary Approach Business Ownership builds ownership in businesses, starting with the person who is most responsible for food safety (normally the Head Chef, owner, or manager. For simplicity this person is referred to as the manager ). Managers attend Management training, which gives them the skills, understanding and knowledge to independently implement the system in their own businesses. Using helps managers understand exactly what is going on in the kitchen, increases communication and makes roles and responsibilities clearer. Businesses customise to their own operations, and create a tailor -made food safety management system that they own from Day One. This approach has proved extremely popular in every business using Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

7 A New Method of Training The training of staff members in is designed to work differently to all other methods of training: a) Training is conducted on-site and on-thejob, so staff members learn in their day-today environment, with familiar products and equipment. b) Staff are trained in SOPs customised to their actual business, menu, cuisine, etc. This makes the training uniquely relevant. Innovative Staff Training c) Staff members are only trained in the SOPs that they will use; this ensures that the training is focused, relevant and less likely to overwhelm the trainees. d) Training is conducted in the business by the manager, and not in a classroom by a trainer, which prevents disruption and saves money. e) training builds immediate practical competence and promotes an extremely rapid uptake of the system. staff training is supported by Food Safety Passports, which allow staff competence to be recorded and monitored. training is proving to be easier and more effective than all other food safety management training. The individual record of on-the-job training and assessment The individual record of on-the-job training and assessment The individual record of on-the-job training and assessment Food Safety Passport Food Safety Passport Food Safety Passport 2009 Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

8 A Small Cost for Food Safety A Small Cost can be fully implemented at a very low cost. There are three main reasons: 1) Only the manager needs to receive Management training, unlike other forms of food safety training, which are attended by most (if not all) staff members. This avoids the cost of multiple training fees. 2) The full system is included in the price of the training. This is not just a textbook or revision guide, but a complete food safety management system that has been categorically proven to be more effective than any other. 3) Once trained, the manager has the skills and tools to implement in their own business. Businesses of all types have implemented independently and successfully, unlike other forms of HACCP or food safety, which often require support from expensive external consultants. Despite being more effective than all other food safety management systems, actually costs a lot less Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

9 A Small Effort for Food Safety A Small Effort Businesses can implement very quickly. Unlike the complex implementations required for other HACCP systems, can be fully implemented in just a few weeks, with only several days of effort. The disruption to businesses is minimal. Only the manager must be away for training, and for just one day. The other steps are all conducted on-site, and by design are part of everyday activities. Once implemented, the effort required to manage is a fraction of that required for other food safety systems. For example, the use of the Diary greatly reduces the burden of record keeping needed from businesses. All businesses are surprised by how quick and easy it is to implement and manage Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

10 HACCP Record Keeping Made Easy Business name: Diary start date: Diary end date: Cooking SOP 1: Examples: Chicken, Examples: turkey. Joints of meat, poultry, Examples: rice. Paté, ham, smoked salmon. Hands are one of the most common sources Employee of cross awareness: contamination Make sure in a that kitchen employees and hand involved in food preparation and service are Your examples: washing is critical to food safety. aware of food allergies and the possible effects on their customers. The three most important times for hands Ingredient to be washed information: thoroughly Identify are: and document ingredient information on all menu items 1. When entering the kitchen (after a break focusing or going on those to the containing toilet). major allergens. This requires tracing the content of all ingredients (including pre-prepared items). 2. Before preparing ready-to-eat food. 3. After preparing raw meat, poultry or eggs. This information should be made available to employees and kept up to date. Labelling: Label items that contain major allergens on the menu. Include detail in the title (e.g. Managers should supervise employees more closely at these times, to make sure they fresh egg pasta, chocolate hazelnut slice ) or in the description of the item (e.g. Waldorf salad: Examples: Cream wash their desserts, hands and sandwiches, follow the correct canapés. a procedure, celery and as apple shown salad below: topped with walnuts in a mayonnaise dressing ). 1 Wet 2 Lather Training: Train employees to always confirm the ingredients in menu items with the manager (or deputy) before answering customer requests. Inaccurate information may lead to disastrous Examples: Breast, drumsticks, Your examples: thighs. Hot foods often require cooling so that they can be served cold, or chilled / frozen in Safety Message require chilled storage to reduce the growth of bacteria, increasing the risk from low Fish Shellfish Soya Wheat order to be stored and used later. temperature pathogens (e.g. Listeria). Raw poultry, such as chicken and turkey, is commonly contaminated with bacteria often require a level of handling that Rinse increases the soap the away risk with of clean contamination water. from Dry hands with a clean paper towel. Cooking raw food thoroughly will kill bacteria and make food safe for immediate throughout the flesh (e.g. Salmonella). It consumption. is therefore essential However, to for cook foods whole that birds equipment are and and people (e.g. Staphylococcus). to be cooled and used later, actions must poultry pieces thoroughly to ensure safety. often require preparation that involves Hand periods washing of time facilities out of and temperature materials: control. be taken to speed the cooling process to prevent: are ready to eat so bacteria will not be killed at a later stage (e.g. through cooking). Many processed poultry products (e.g. chicken 1. the growth nuggets, of chicken bacteria burgers) that survived are pre-cooked as spores during cooking, and therefore require re-heating only. It is 2. important the multiplication to read and follow of bacteria the manufacturer s that These may re-contaminate foods are therefore classed food from as high people, risk and must be treated with a high Other level less common food allergies include: celery, coconut, gluten, kiwi fruit, lupin, meat, mustard, rice, sesame seeds (e.g. houmous), spices, sulphur dioxide and vegetable instructions to ensure these are cooked safely equipment (see Cooking or the 10: environment. Re-heating for details). of care from purchase until service. oils. Cooling SOP 2: Examples: Soups, sauces. Safety Message Safety Outbreaks Message of food borne disease are frequently associated with foods that: Cold Preparation SOP Good 1: Hygiene Practice SOP 1: consequences for the customer. Medical treatment: Train employees in appropriate medical treatment for people experiencing severe allergic reactions. Examples: Humus, guacamole, mayonnaise. At a hand wash basin, apply warm water Apply soap and rub hands to make a to both hands. lather. Wash hands thoroughly, Eight major for food approximately 20 seconds. allergens: Peanuts Tree nuts Milk Eggs 3 Rinse 4 Dry Management SOP 8: Preparation: Take special care to avoid cross contamination, from food and equipment, when preparing meals for allergic customers. Simple Steps to Success Seven Simple Steps The steps required to implement have been carefully designed to overcome the traditional barriers to implementing food safety. An overview of the implementation steps is shown below. Complete Management training. Select the SOPs that apply to your business. White Meat: Poultry Whole Birds Poultry Pieces Cooling Hot Food Preparing High Risk Food Hand Washing Solid Cold dishes cooked meats and seafood Liquid dishes Cold complex items Cold dips and sauces GHP Food Allergens HACCP and GHP Management Review the Diary and make any necessary updates to the system. Apply for certification. Discuss each SOP and customise them to suit your business. HACCP Certificate Implement the Diary record keeping. The Diary changes. HACCP Made Easy Sign daily and record any problems or changes. Train all staff in the SOPs they use. Record staff training in Food Safety Passports. This process brings the following key benefits: Minimum disruption: Only the manager needs to be offsite for training, Ownership: Managers and staff build involvement and responsibility, Relevance: Businesses customise to their specific needs, Competence: Builds genuine skills and knowledge, not just theory, Confidence: Promotes understanding, control and independence, Focus: Time and resources are concentrated on relevant SOPs, Speed: Brings compliance and positive change from Day One Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

11 and the logo is a registered trademark of Taylor Shannon International Ltd. and the logo is a registered trademark of Taylor Shannon International Ltd. and the logo is a registered trademark of Taylor Shannon International Ltd. Comprehensive Support Local Support Wherever is available, the team works with highly qualified and experienced local partners. These partners provide support to local businesses, including onsite support when requested. International Support The team provides support globally in the following ways: The Expert Panel The Expert Panel provides the expertise to create and validate new SOPs, to advise businesses on the application of SOPs to specific menu items, and to review SOPs submitted or requested by businesses. This service is free of charge. Question and Answer Service Businesses implementing and using gain exclusive access to an online question and answer service, where they can get assistance for issues they may encounter. This service is free of charge. Templates and Samples Businesses can access templates to use with, such as Cooking charts, Cooling charts, Maintenance Schedules and Cleaning Schedules. These are free of charge. Cooling Chart (This template is available for download from Cooking Chart (This template is available for download from Cleaning Schedule Time Temperature 100 Food item Cooking method Time and temperature Safety details Use with the Cleaning Schedules Safe Operating Procedure This template is available at Task Method Materials Frequency Responsibility Temperature ( C) Time after cooking Directory Once a business gains certification, it will be listed in the Certified Directory. The Directory is available for consumers, tourists, tour operators, food inspection officers and other interested parties. Directory listing is free of charge Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.

12 Testimonials Easier to understand, easier to complete, easier to audit, easier to manage...standards improve...more consistency...less wastage...less mistakes... I know you won t believe this and it s not PR but we ve had no food complaints since implementing this system. - Roy West - Hospitality Manager - Blackpool Pleasure Beach, Blackpool, UK. Straight forward and easy for us to use in the kitchen. - Alexander Stumpf - Sous Chef - ZUMA restaurant, Dubai, UAE. This is the best thing that has happened to me in the last 10 years of my career. You brought solutions, not more problems. - Fadhila Al Bahry - Deputy Director of Food Control - Ministry of Regional Municipalities, Environment and Water Resources, Oman. HACCP implementation made easy, especially the record keeping system - Renjith Raj - Operations Manager - Al Rahmania Food Meals Catering LLC, Sharjah, UAE. I see this system as the solution we have been looking for, and as a necessity for those involved in catering and food service. - Epaminondas Marinakys - President of the National Chamber of Tourism and restaurant owner, Honduras. The system is a very good thing because if it gives other businesses the confidence it gave me, it s going to make life a lot easier for all of us. - Peter James - Manager - The Grill Restaurant, Manchester, UK. It s so much easier than the system my old company used to use. - Catering Supervisor - Petroleum Development Oman (PDO) catering facility, Marmul, Oman. The Diary in is the easiest way to keep everything in check...it only takes a few minutes to fill out every day. You don t have to keep loads of paperwork, and when the inspector comes, it s much easier to show what you re doing...we get less problems these days. - Brett Stewart - Manager - Isis Hotel and Restaurant, Manchester, UK. Drive safe using your seat belt. Cook safe with - Nihal Uday Dhurat - Business Analyst - Hotbrands International, UAE. Taylor Shannon International All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the written permission of the publisher. Taylor Shannon International, and the logo are registered trademarks of Taylor Shannon International Ltd Taylor Shannon International Ltd. Subject to enhanced NasscoP international copyright, apostulated by the United Kingdom Foreign Office Taylor Shannon International Ltd (TSI Ltd). and the logo are registered trademarks of TSI Ltd.