IN-HOUSE CONTROL PLAN FOR A SHOP
Name of the shop:Address of the shop:
Person in charge of the in-house control plan:
Contact information of the person in charge of the in-house control plan:
This model for an in-house control plan compiled by The City of Helsinki Environment Centre has listed the most central food safety-related matters with regard to food shop operations. In-house control must be introduced by completing this plan with more detailed information about the company and the operations must be described under the different sections. If the in-house control plan has not described all the different actions of the operator, the descriptions of these operations must be added to the in-house control plan.
Contents
1.In-house control plan in general
2.Description of operations and responsibilities
3.Purchase of foodstuffs
3.1Purchase places of foodstuffs
3.1.1Import of foodstuffs
3.2Transporting the foodstuffs to the shop
3.3Reception inspection
4.Managing the temperature of cold-storage equipment
5.Storing of foodstuffs
5.1Storing and protection of foodstuffs
5.2Managing the storage times of foodstuffs
6.Handling of foodstuffs
6.1Preventing the contamination of foodstuffs
6.2Temperature control in handling and processing
6.2.1Cooked foodstuffs
6.2.2Cooled foodstuffs
6.2.3Frozen foodstuffs
6.2.4Defrosted foodstuffs
6.2.5Re-heated foodstuffs
6.2.6Products that are kept hot
7.Sales of foodstuffs
7.1Preventing the contamination of foodstuffs
7.2Foodstuffs sold hot
7.3Packing of foodstuffs for sale
7.3.1Information and labelling of foodstuffs
7.4Packing materials and materials in contact with foodstuffs
7.5Traceability and withdrawal of products
7.6Foodstuff sales outside the shop premises
8.Allergens
9.Processing complaints and health hazard situations
10.Cleaning and maintenance
11.Pests control
12.Personnel
13.Sampling
14.Storing of documents
1
1.In-house control plan in general
A food business operator must be aware of the health hazards concerning food and the handling of food, and of the critical points in their operations in terms of food safety. The operator must compile a written in-house control plan, follow it and keep records of its implementation. (The Food Act 26/2011, Sections 19 and 20.)
The in-house control plan reviews the food hygiene-related risks of the practiced operations and defines the methods to manage these risks. In-house control attempts to prevent these risks from being realised. Critical points with regard to the risks could be, for example, freshness of ingredients, storage temperatures of food stuffs, cleanliness of devices and equipment, staff health and work methods. These operationally critical points must be monitored regularly and records should be kept of the supervision and any performed measures.
The functionality and sufficiency of the in-house control plan are evaluated at scheduled times by the food operator. The plan is updated when necessary, especially if the operations or the premises change in some way. The plan’s functionality is assessed based on how the measures recorded in the plan are implemented in practice, and how well records about, for example, temperature measurements are kept in accordance with the plan.
Instructions for filling in the in-house control plan
Only fill in the sections that are part of your operations. In addition to this, you can introduce the guidelines presented in the plan as well as the necessary forms for recording the plan’s implementation.
Sections not related to your operations must be removed.
If you fill in the plan template electronically, remove those sections that are not included in your operations and update the table of contents after this. (In Word 2013, for example: top menu “References -> Table of Contents -> Update table”).
The control forms related to the in-house control plan are as separate documents. Use the ones you need.
Description of operations and responsibilities
Select those sections of the table that are linked to your store. Sections that are linked to all stores have been selected by default. The persons responsible for various operations and their standins must be written down.
Duty / Person in charge (stand-in)Purchase of foodstuffs
Import of foodstuffs
Managing the temperature of cold-storage equipment
Receiving and storage of foodstuffs
Handling and preparing of foodstuffs
Cooked foodstuffs
Chilled foodstuffs
Frozen foodstuffs
Defrosted foodstuffs
Re-heated foodstuffs
Products that need to be kept hot
Packing of foodstuffs
Sales of foodstuffs
Packing of foodstuffs for sale
Information and labelling of foodstuffs
Packing materials and are in contact with foodstuffs
Traceability and recall/withdrawal
Foodstuff sales outside the shop premises
Allergens
Packing materials and other materials in contact with foodstuffs...... Error.Bookmark has not been defined.
Information and labelling of foodstuffs...... Error.Bookmark has not been defined.
Traceability and retraction...... Error.Bookmark has not been defined.
Processing complaints and health hazard situations...... Error.Bookmark has not been defined.
Cleaning...... Error.Bookmark has not been defined.
Maintenance...... Error.Bookmark has not been defined.
Waste management...... Error.Bookmark has not been defined.
Pests or other animals in the food establishment...... Error.Bookmark has not been defined.
Staff hygiene and training...... Error.Bookmark has not been defined.
Sampling...... Error.Bookmark has not been defined.
Cleaning
Maintenance
Waste management
Pests or other animals in the food premises
Personal hygiene and training
Sampling
Customer feedback and suspected food poisoning cases
Storing of documents
Contact information of the supervising authority:
Street address:City of Helsinki Environment Centre
Food safety department
Viikinkaari 2a
FI-00790 Helsinki / Postal address:
City of Helsinki Environment Centre
PO Box 58235
00099 CITY OF HELSINKI
Customer service phone of foodstuff control:
09310 14000 (Mon, Wed, Thu, Fri between 9am and 12 noon, Tue between 12am and 3pm)
Food poisoning notifications with an electronic form:
/ E-mail:
Web:
Temperature measurements of foodstuffs are performed:
Measuring deviceseparate thermometers (suitable, if the operator pick up foodstuffs from the wholesaler)
spike (probe) thermometers
infra-red thermometers
automatic temperature control system
other, what
The functionality of the spike (probe) thermometer can be tested by placing the spike (probe) in a water melted from crushed ice (0°C) and boiling water (100°C), if the thermometer is intended for high temperatures.
The thermometers should be tested times a year by measuring the temperatures of boiling water (100°C) and melting water (0°C).
2.Purchase of foodstuffs
2.1Purchaseplaces of foodstuffs
Foodstuffs are procured from the following places:
2.1.1Import of foodstuffs
We import the following foodstuffs ourselves:
Separate import instructions are attached as appendix 5.
An operator importing foodstuffs of animal-origin from the EU area must file a notification about starting the initial importing operations with the Finnish Food Safety Authority Evira and, additionally, compile a monthly summary report of the received foodstuffs and an in-house control plan concerning the import operations.
2.2Transporting the foodstuffs to the shop
Transporting the foodstuffs to the shop:
Transport companies transport the foodstuffs directly to the shop.The company itself picks up the foodstuffs from the wholesaler. We utilise the following methods in order to ensure the integrity of the cold chain (for example, coolers, chilling packs, thermometers, transport distance and time):
Some of the foodstuffs are procured as overnight deliveries (no staff present). For overnight deliveries, the integrity of the cold chain is ensured through the following methods:
2.3Reception inspection
During the reception inspection of foodstuffs, the following aspects should be inspected:
Damages and cleanliness of the packagesPackage labelling (especially the dates of the products and that the package has been labelled both in Finnish and Swedish
in Swedish)
Sensory quality of the products (look, smell)
Accuracy and correctness of the trade documents
Temperatures of foodstuffs
Inspection of temperatures when receiving the foodstuffs
In connection to receiving the foodstuffs, the temperatures of easily perishable foodstuffs requiring cold storage (such as fresh fish and meat, dairy products, chopped vegetables and frozen products) are inspected. Temperatures of whole vegetables are not measured, as they do not require cold storing, according to the legislation.
The legislated transport temperatures of foodstuffs have been presented in appendix 1. The temperatures defined in the appendix are foodstuff temperatures.
The inspection of foodstuff temperatures is performed as follows:
The temperatures of which foodstuffs are measured? How often are the temperatures measured and recorded? Where are they recorded to? For example, temperatures of at least two easily perishable foodstuffs are measured and recorded once a week. Any deviations and the measures taken due to them must always be recorded.
Measures when temperature deviations occur:
the usability of the foodstuffs is assessed (can they be used or should they be disposed of)returning the foodstuffs
other, what
2.4Transporting the foodstuffs from the shop to the customers
How are foodstuffs delivered from the shop top another operator or a customer, how the transport operations have been arranged?
3.Managing the temperature of cold-storage equipment
The legislated storing and sales temperatures have been presented in appendix 3.
The temperature control of cold-storage equipment is implemented in our shop as follows:
How often are the temperatures measured and recorded? Are only the temperatures of the cold-storage device monitored or also the temperatures of the products inside the device? Where are they recorded to? Corrective measures, if the temperature regulations are not met. Recording the corrective measures. For example, temperatures are measured and recorded at least once a week. Any deviations and the measures taken due to them must always be recorded.
Description of the automatic temperature control system:
Is the system recordable? Where are the reports recorded to and how long are they kept (at least 1 year)? How often are the reports printed out? Which cold-storage devices have been connected to the automatic temperature control system? Have alarm limits been set for the different cold-storage devices? Does the system send the alarm automatically, if the temperatures exceed the set alarm limit? Where are the alarms directed to?
Measures when temperature deviations occur:
the usability of the foodstuffs is assessed (can they be used or should they be disposed of)moving the foodstuffs into cold storage
correcting the cold-storage device’s temperature
the filling-in procedure of the device is changed and/or the operator must be able to monitor the temperature of the device section in question
ordering a repair service
other, what
4.Storing of foodstuffs
4.1Storing and protection of foodstuffs
Storing foodstuffs in our shop:
Packed or unpacked, cooked and raw products, is there a separate storage/device?
4.2Managing the storage times of foodstuffs
The rotation and order of the products in the warehouse and storage premises is maintained daily. Foodstuffs that have exceeded their use by-date are not stored in the storage premises.
Storage time in our shop are managed as follows:
FIFO (First In, First Out; the correct circulation order of the products is ensuredby placing the oldest foodstuffs in the front in the storages/refrigeration equipment)
the opening date is marked on the opened packages
production date is marked on products made by the business itself
other ways, how?
4.3Description on how foodstuffs are donated for food aid
For example, to whom the foodstuffs are donated, where the donated foodstuffs are stored, how are they labelled, how often is food donated?
5.Handling of foodstuffs
Good practices and the instructions by the product’s manufacturer are followed.
5.1Preventing the contamination of foodstuffs
When handling the foodstuffs, it is ensured that the handled ingredients are not contaminated. Contamination can happen between different ingredients, from the utilised tools to the foodstuff or from a person to a foodstuff.
In our shop, cross-contamination is prevented as follows:
separate work stations for different product groups (for example, uncooked meat, chicken and fish products and vegetables as well as raw ingredients/products eaten as they are)separate tools for different product groups (cutting boards, knives) (for example, uncooked meat, chicken and fish products and vegetables as well as raw ingredients/products eaten as they are, blue cheeses)
cleaning work stations and tools between different actions and between handling different products
washing hands/changing disposable gloves (when moving from one product group and process phase to another, after blowing one’s nose, going to the toilet, manning the cash registry)
using the appropriate protective clothing (for example, wearing headdress in order to prevent hair in the products)
time-specific separation of actions, how
in other ways, how?
Contamination of products with regard to common allergens has been discussed in section 8.
5.2Temperature control in handling and processing
The storage time of foodstuffs in room temperature during their handling is kept as short as possible.For example, ingredients requiring cold storage are only taken out to room temperature by the amount required for the food production.
5.2.1Cooked foodstuffs
The possible food poisoning microbes in the products are mainly destroyed through sufficient cooking. Due to this, cooking the products properly is vital.
The product’s temperature must exceed +70 °C in all places (+75 °C for poultry). If the food is clearly boiling, no temperature measurement is necessary.
The inspection of foodstuff temperatures is performed as follows:
How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures, if the temperature regulations are not met. Recording the corrective measures. For example, temperatures of at least two easily perishable foodstuffs are measured and recorded once a week. Any deviations and the measures taken due to them must always be recorded.
Measures when temperature deviations occur:
Heating the food is continuedcorrecting the cold-storage device’s temperature
the filling-in procedure of the device is changed and/or the operator must be able to monitor the temperature of the device section in question
ordering a repair service
other, what
5.2.2Cooled foodstuffs
A foodstuff intended for cold-storage must be chilled down to a temperature of +6°C or below
immediately after being heated and within a maximum of four hours.
The following foodstuffs are chilled down in our shop (with chilling frequency and amounts):
for example, smoked fish products, ready-made food, grilled products
We chill foodstuffs:
in a separate chillerwith the help of cold water/ice (only suitable for occasional chilling and chilling of small amounts of food)
in a cold storage device, in which also other foodstuffs are stored (only suitable for occasional chilling and chilling of small amounts of food: the temperature of other products in the cold storage must not increase during the chilling)
otherwise, how
Monitoring the chilling temperature and related notes:
How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures,
if the temperature regulations are not met. Recording the corrective measures.
Measures when temperature deviations occur:
if there is still chilling time left, chilling is continuedif it has been 4 hours since the start of chiling, the product is disposed of
The functionality of the chiller / method is inspected
other, what
5.2.3Frozen foodstuffs
The foodstuff is frozen to at least -18°C within 24 hours. There is a storing device for the storage of frozen foodstuffs, in which the temperature is -18°C or below.The foodstuff is frozen before its use by -date. The storage time of the frozen foodstuff is two months, either from the date of freezing or from the use by-date of the package. See separate instructions; freezing products in a food establishment, appendix 4.
The packaging of a frozen foodstuff must clearly state the content of the package, i.e. the name of the foodstuff, and the date of freezing it.
The following foodstuffs are frozen in our shop (with freezing frequency and amounts):
for example, convenience food
We freeze the foodstuffs:
in separate freezing device where no other foodstuffs are storedin separate freezing device where other foodstuffs are stored
otherwise, how
The storing times of frozen foodstuffs are monitored regularly. Frozen foodstuffs, the use by, best before or freezing date of which has been exceeded with more than two months, are disposed of in an appropriate manner.
5.2.4Defrosted foodstuffs
Frozen foodstuffs must be defrost in a refrigerator or other similar device so that the surface temperature of the defrosted foodstuff does not rise higher than that of other places.
In which device or similar premises are the frozen foodstuffs defrosted?
How is the storage time of the defrosted product defined?
The package markings of the thawed product must include the text ‘cannot be refrozen’ and the use by -date.
5.2.5Re-heated foodstuffs
The temperature of reheated foodstuffs should be at least +70°C all over.
Our shop re-heats the following foodstuffs:
Temperature control of re-heating and the related notes (Temperature does not have to be measured from batches heated to boil; however, if the food contains meat balls, for example, or other larger pieces of meat, the temperature must be measured):
How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures, if the temperature regulations are not met. Recording the corrective measures.
5.2.6Products that are kept hot
Hot food must be kept in a temperature of over +60°C before sales, for example in the back premises of the shop, in a heating device (in a heating bath, cupboard, or similar). The food temperature is measured towards the end of the storage time.
In our shop, we store the following foodstuffs hot before sales (with the used hot storage equipment):
Which products are stored as hot before sale in your shop? What kind of hot storage equipment do you have?