FOOD SAFETY ACT 1990

SCHEDULE OF REQUIREMENTS

Address: JK Mainland Butchers, 177 Commercial Street, Lerwick, Shetland
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Description and Legislative Provision

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Food Safety Management System

I have reviewed your Food Safety Management System, I am of the opinion that completion of the Cooksafe Folder is inadequate for the operations taking place on your premises. If you were handling raw foods only Cooksafe may have been adequate but as you are handling high risk ready to eat products a more detailed Food Safety Management System is required.
  • The flow diagram does not cover all operations taking place on your premises. In particular you have not completed a flow diagram for vacuum-packed cooked meats and identified and controlled critical control points.
  • The HACCP charts are very general; you must consider whether they cover all the hazards applicable at your premises.
  • There is a HACCP charts in the folder for Preparation of raw food to be eaten raw – does you produce this on your premises?
  • There is a HACCP chart in the folder for reheating – do you reheat foods?
  • The cleaning house rule is specific to machinery; there is no mention of general cleaning. The house rule is not being followed for cleaning of the raw meat vacuum packer as it was noted to be covered in blood and other food debris which indicated that it had not been cleaned thoroughly for some time.
  • There were two house rules for refrigerated storage, which one is applicable?
The seven principles of HACCP have not been covered as required by Article 5 of Regulation (EC) 852/2004. You must review the activities taking place on your premises are ensure the principles are covered ad detailed below:
a)identifying any hazards that must be prevented, eliminated or reduced to acceptable levels, (e.g. the transfer of bacteria from raw foods to ready-to-eat foods, or the presence of foreign material such as glass or plastic in food);
b)identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels (e.g. places where cross-contamination between raw foods and ready-to-eat products may occur, the cooking of raw meat or the use of cleaned and disinfected equipment);
c)establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards (e.g. the time and temperature required when cooking meat to kill all of the bacteria right through to the middle of the joint or the safe temperature for refrigerated food);
d)establishing and implementing effective monitoring procedures at critical control points;
e)establishing corrective actions when monitoring indicates that a critical control point is not under control (e.g. what to do when monitoring shows that something has gone wrong);
f)establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and
g)establishing documents and records suitable with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f) above. When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. If no modifications have been made the system should be reviewed 6 monthly.
Regulation (EC) 852/2004 Article 5 Paragraph 2(g)
Cross Contamination
At all stages of production, processing and distribution, food is to be protected against contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state.
Raw meat was noted in the bin in the cooked food room, I would not expect to find raw meat in this bin as this area should be designated for cooked foods only. You must review you procedures for the cooked food room.
Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3
I have enclosed information regarding cross contamination issues observed during the inspection.
Storage
It was apparent during the inspection there was a lack of storage space for reestit mutton, equipment and utensils. The layout and design should permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination and provide adequate working space to allow for the hygienic performance of all operations. See recommendations
(Regulation (EC) No 852/2004 Annex II Chapter I Paragraph 2)
Webomatic Vac Packer
The vac packer was not clean. Thoroughly clean the vac packer to minimise any risk of contamination of food
(Regulation (EC) No 852/2004 Annex II Chapter V Paragraph 1(a).)
Toilet Ceiling
The painted ceiling in the toilet was damaged due to water penetration. Repair or renew the ceiling to leave a surface that will prevent the accumulation of dirt.
(Regulation (EC) No 852/2004 Annex II Chapter II Paragraph. 1(c))
Cutting Room Ceiling
The paint to the ceiling in the cutting room was peeling. Remove any loose paint to a sound base and redecorate ensuring the finished surface will prevent the accumulation of dirt and reduce condensation, mould growth and flaking paint.
(Regulation (EC) No 852/2004 Annex II Chapter II Paragraph. 1(c))
Dirty Containers
The plastic containers were not clean. Thoroughly clean the plastic to minimise any risk of contamination of food
(Regulation (EC) No 852/2004 Annex II Chapter V Paragraph 1(a).)
Back Room – Walk in Chill
The storage of meat in the chill was disorganised with meat packages being on the floor of the chill. Food must be protected from contamination at all times.
Regulation (EC) No 852/2004 Annex II Chapter IX paragraph 3
Middle Chill
There is no light in the chill. All areas where food is stored or handled must have lighting of sufficient intensity to allow food preparation to be carried out safely and cleaning to be carried out thoroughly.
Regulation (EC) No 852/2004 Annex II Chapter I Paragraph 7
Hand contact surfaces
Hand contact surfaces such as light switches and refrigerator handles/doors were dirty. Hand contact surfaces must be regularly cleaned and where necessary disinfected.
I was concerned at how dirty the soap dispenser, paper towel dispenser and Redring tap were. This is the area where hand washing takes place prior to handling cooked foods. You must ensure this area is thoroughly cleaned and disinfected regularly.
Regulation (EC) No 852/2004 Annex II Chapter I Paragraph 1

Cleaning Chemicals

I was concerned that there was no sanitiser on the premises as is detailed in your HACCP documentation. A bactericidal detergent (sanitiser) or detergent and food safe disinfectant (such as a bactericidal spray) should be provided for cleaning and disinfecting food contact surfaces and equipment.
Regulation (EC) No 852/2004 Annex II Chapter II Paragraph 2.
Traceability – General Food Regulations 2004In accordance with these Regulations food businesses are required to: -
  • identify their suppliers of food, food-producing animals and any other substance for incorporation into food;
  • identify the businesses to which they have supplied products; and
  • maintain appropriate records and ensure that such information is made available to Shetland Islands Council and Food Standards Agency on demand (i.e. when asked for).
As a minimum, these records should include the name and address of customers or suppliers, the nature of products, and the date of transaction delivery.
Appropriate steps should be taken to comply with this Regulation.
Further guidance on these Regulations can be downloaded from
Labelling
On review of a Steak Bridie label you do not declare the amount of meat present. The percentage of meat present must be declared
(The Meat Product (Scotland) Regulation 2004 as amended) / 31 March 2010
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Information
5 March 2010

FOOD SAFETY ACT 1990

SCHEDULE OF RECOMMENDATIONS

Address: JK Mainland Butchers, 177 Commercial Street, Lerwick, Shetland
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General Concern

During the visit I was concerned at the poor level of cleaning, lack of stroage and general lack of adherence to your HACCP manual. The lack of bactericidal spray or sanitiser to prevent cross contamination of your cooked meat slicer was worrying.

Following the Public Enquiry into the September 2005 outbreak of E.coli 0157 in South Wales, Hugh Pennington’s recommendations detail ‘I believe that HACCP is the heart of effective food safety management. I recognise that some businesses, notably the smaller ones, do not necessarily have the resources to get it up and running. Some may not understand HACCP or may misinterpret it as bureaucracy and red tape instead of it being a fundamental tool for running their business safely’

Storage

I recommend you put up shelving to accommodate storage. The use of plastic storage boxes to store bags and items from underneath the storage bench in the back room may also free up space.
Slicing of cooked meats
I recommend the cooked meat slicer be relocated to the cooking room. This will reduce the risk of cross contamination.
Location of carrier bags
I recommend the location of the carrier bags next to the till/wash hand basin be reviewed to reduce the risk of cross contamination.
Cleaning Chemicals
I recommend you keep a small stock of cleaning chemicals to ensure they are available for use at all times.
Transportation of deliveries
I understand cardboard boxes are used during deliveries, I recommend an alternative be sought to reduce the risk of cross contamination, especially when delivering cooked, ready to eat products.
Intermediate Food Hygiene Training
I enclose details of the next Intermediate Food Hygiene Course being run by Train Shetland.

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