0
IN-HOUSE CONTROL PLAN FOR RESTAURANTS
Name of the restaurant:Address of the restaurant:
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 restaurant 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.
21
Contents
1. In-house control plan in general 3
1.1 Filling in, updating and recording the in-house control plan 3
1.2 Responsibilities and description of operations 4
1.3 Suspected food poisoning 5
1.4 Thermometers (probe) 5
2. Purchase and receiving of foodstuffs 5
2.1 Purchase of foodstuffs 5
2.2 Receiving the foodstuffs 6
3. Storing the foodstuffs 7
3.1 Storing dry foodstuffs 7
3.2 Temperatures of refrigerator equipment 7
4. Food preparation and packing 8
4.1 Handling of foodstuffs 8
4.1.1 Allergens and preventing contamination 8
4.1.2 Temperature control in handling and processing 10
4.1.3 Cooked foodstuffs 10
4.1.4 Chilled foodstuffs 10
4.1.5 Frozen foodstuffs 11
4.1.6 Defrosting foodstuffs 12
4.1.7 Re-heated foodstuffs 12
5. Serving foodstuffs 13
5.1 Serving temperatures of foodstuffs 13
6. Donating surplus food 13
7. Transport and distance sales to the customer 14
8. Packing materials and materials in contact with foodstuffs 15
9. Traceability and withdrawal of products 15
9.1. Traceability 15
9.2. Withdrawal of products 16
10. Sampling 16
11. Cleaning and maintenance 16
11. 1. Cleaning 16
11.1.1 Premises 16
11.1.2 Equipment 17
11.2 Maintenance 17
11.3 Waste management 18
12. Pests control and other animals 18
13. Personnel 19
13.1 Orientation 19
13.2. Hand hygiene and work clothing 19
13.3 Monitoring the health state 20
13.3.1 New employees 20
13.3.2 Trips abroad 20
13.4 Hygiene passport 21
14 Import 21
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.)
In-house control is the operator’s own system, with which the operator aims to ensure
that the foodstuffs and the food establishment as well as the operations practiced there fulfil the requirements set for them in foodstuff regulations.
The in-house control plan describes the foodstuff hygiene-related risks of the operation and the methods for managing them. In-house control attempts to prevent these risks from being realised.
1.1 Filling in, updating and recording the in-house control plan
Only the sections directly linked to your operations are filled in, other sections should be removed. If you have operations that are not included in the in-house control plan model, they must be written down and attach to the plan for example as an appendix.
The in-house control plan must be updated once a year and whenever the operations change.
The documents must be stored in a place where they can be presented for food control authorities, when necessary.
The documents must be kept in the restaurant for years. The minimum storing time is 1 year.
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 500
00099 CITY OF HELSINKI
Customer service phone of foodstuff control:
09310 14000 (Mon, Wed, Thu, Fri between 9am and 12 noon, Tue between 9am and 3pm)
Food poisoning notifications with an electronic form:
http://www.hel.fi/www/Helsinki/en/housing/foodstuff/foodstuff/ / E-mail:
Website:
www.hel.fi/www/ymk/en
1.2 Responsibilities and description of operations
Select the sections of the table that are pertinent to our restaurant.
Person in charge of the in-house control plan:
DutyUpdating the in-house control plan
Suspected food poisoning cases and their reviews
Purchase of foodstuffs
Storage and stock control of foodstuffs
Managing the temperature of cold-storage equipment
Handling and preparing of foodstuffs
Allergens and prevention of contamination
Temperature control of handling and preparing foodstuffs
Cooked foodstuffs
Chilled foodstuffs
Frozen foodstuffs
Defrosting foodstuffs
Re-heated foodstuffs
Serving of foodstuffs and serving temperatures
Donation of food
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.
Transport and distance sales to the customer
Packing materials and contact materials (in contact with foodstuffs)
Traceability and recall/withdrawal
Cleaning and maintenance
Pest control and other animals
Personnel
Customer feedback and suspected food poisoning cases
Import
Short description of operations:
Which foodstuffs are prepared in the restaurant, with what kind of methods, etc.
1.3 Suspected food poisoning
A suspected food poisoning in Helsinki is reported immediately to the Environment Centre using an online form at http://www.hel.fi/www/Helsinki/en/housing/foodstuff/foodstuff/ or by calling the customer service number (09-310 14000).
The operator must store samples of the suspected foodstuff or ingredient in the shop for the possible laboratory testing. The sample amount is 200–300 g per food or ingredient, and it must be placed in a clean container labelled with sufficient identification data and date. If the sample needs to be stored in the restaurant, it must be frozen or kept in a temperature of 0–6 oC.
1.4 Thermometers (probe)
What kind of thermometers does the restaurant use:
separate thermometer / spike thermometersinfra-red thermometers / other, what?
The thermometers are tested ____ times a year by measuring the temperatures of boiling water (100°C) and melting water (0°C).
The functionality of the spike thermometer can be tested by placing the spike in a water melted from crushed ice (0°C) and boiling water (100°C), if the thermometer is intended for high temperatures.
2. Purchase and receiving of foodstuffs
2.1 Purchase of foodstuffs
Foodstuffs are picked up by the restaurant from a wholesaler times a week. The duration of the transport of the picked up foodstuffs is .
Foodstuffs are purchased from the following places:
If foodstuffs are picked up by the restaurant for example from a wholesaler, how are they packed for transport? How is the integrity of cold chain ensured?
2.2 Receiving the foodstuffs
Foodstuffs are received times a week.
When foodstuffs picked up from the wholesaler, are received, the notes about reception inspection do not need to be taken, if the foodstuffs have been delivered in the appropriate conditions and if no deviations have occurred during the transport.
During the reception inspection of foodstuffs, the following aspects should be inspected:
The packages are undamaged and cleanPackage labels
Sensory quality of the products (look, smell)
Accuracy and correctness of the trade documents
Temperatures of foodstuffs
The inspection of foodstuff temperatures is performed as follows:
From which foodstuff are the temperatures 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.
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 checked.
What is done, if the received foodstuffs do not meet the legislated regulations?
3. Storing the foodstuffs
3.1 Storing dry foodstuffs
How are dried foodstuffs (e.g. flour, sugar, canned food) stored? Is there a separate storage somewhere else than in the restaurant premises? How are the storage times of stored foodstuffs monitored?
The stock 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.
When storing the foodstuffs, it is ensured that the handled ingredients do not become contaminated.
We monitor the storing of foodstuffs as follows:
FIFO (First In, First Out; the correct rotation order of the products is ensuredby placing the oldest foodstuffs in the front in storerooms/refrigerator devices)
the opening date is marked on the opened packages
date of freezing is marked on the foodstuffs frozen in the premises
foodstuffs are not stored in opened cans
3.2 Temperatures of refrigerator equipment
Do the refrigeration equipment have automatic recording system yes no
The temperature of refrigeration equipment is monitored as follows:
How often are the temperatures measured and recorded? With which thermometer is the temperature monitored? Where are they recorded to? Corrective measures, if the temperature regulations are not met, and recording the corrective measurements.
The legislated storing and sales temperatures have been presented in appendix 1. Unpacked, easily perishable foodstuffs must be protected from contamination during their cold storage.
4. Food preparation and packing
4.1 Handling of foodstuffs
With what methods are the foodstuffs treated?
(For example, used methods include sous vide, smoking, handling of raw fish such as salt-curing, making sushi, etc.) Do you use ingredients that require special instructions, raw fish, mushrooms, beans, etc.? What kind of instructions does the restaurant have for handling these foodstuffs? Where can one find these instructions?
4.1.1 Allergens and preventing contamination
In the premises where the foodstuffs are handled, the employees must know how to handle foodstuffs that contain allergens, from ordering the ingredients to preparation, cleaning and storing.
Is the information concerning unpacked foodstuffs clearly visible in the restaurant for the customers? Where? (additional instructions, appendix 3)
The following allergens are handled in the restaurant:
Grains and grain-based products containing gluten / Shellfish and shellfish-based productsEggs and egg-based products / Fish and fish-based products
Peanut and peanut-based products / Soya beans and soya bean based products
Milk and dairy products / Nuts and almonds and nut and almond-based products
Celery and celery-based products / Mustard and mustard-based products
Sesame seeds and sesame seed based products / Sulphur dioxide and sulphites, the concentrations of which are over 10 mg/kg or 10 mg/l in terms of total sulphur dioxide.
Lupines and lupine-based products / Molluscs and mollusc-based products
Preparing and serving allergen-free foodstuffs requires that preventing the contamination of foodstuffs is ensured in all stages of the operations. Contamination may occur also with other substances than allergens. This cross-contamination must be avoided in all stages of the operations. The cross-contamination can happen between different ingredients, from the utilised tools to the foodstuff or from a person to a foodstuff.
How are allergen contamination and cross-contamination prevented:
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?
How have the washing and handling of vegetable and unwashed root vegetables been arranged?
4.1.2 Temperature 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. The storing and serving temperatures of foodstuffs are presented in appendix 1.
4.1.3 Cooked 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, and recording the corrective measurements. 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:
4.1.4 Chilled foodstuffs
A foodstuff intended for cold-storage must be chilled to a temperature of +6°C or below immediately after being heated and within a maximum of four hours.
The following foodstuffs are chilled in the restaurant: How often? How much at a time?
We are chilling foodstuffs:
in a separate chillerwith the help of cold water/ice *
in a cold storage device that also contains other foodstuffs **
otherwise, how
* only suitable for occasional chilling and small amounts of food
** only suitable for occasional chilling and small amounts of food: the temperature of other products in the cold storage must not increase during the chilling
Monitoring the cooling 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, and recording the corrective measurements.
Measures when temperature deviations occur: