Rank: Guest 
|
Posted By J Knight
Hi Folks,
I have been asked to produce a food hygiene policy; bleah. I can cook (though not at Merv class yet, or ever) and know I have to get my eggs past 60 degrees, and that stuff has to be clean, but I've never written a food hygiene policy and I'm not really an expert in this area. I have inspected kitchens, know about probes and so on, and have already advised everybody to use 'Safer Food, Better Business' but if anybody would give me a view of their own policies I would be much obliged; it's the scope and level of detail I need that has me a bit foxed, email is john.knight@suerydercare.org
John
PS I don't think email addy in plain text will get me offers of vietnamese JCBs, but just in case can I put it on record that I don't want any.
|
|
|
|
|
|
Rank: Guest
|
Posted By Merv Newman
J,
I have some stuff on file but probably the wrong language. Try a google on HACCP : Hazard Analysis and Critical Control Points.
We do the occasional Kitchen, Restaurant, Bar audits. And sometimes are forced to check the quality of the products. A consultant's life sometimes has it's little pleasures.
For the un-initiated : How many doors should a kitchen have ? and I don't mean things like fridge doors or storage cupboards. Doors for people entering or leaving the kitchen.
Merv
|
|
|
|
|
|
Rank: Guest
|
Posted By John Doe
I'm guessing the single swinging door, used to hilarious effect in various ssitcoms, is not the right answer.
It has to be at least one 'IN' door and one 'OUT' door?
|
|
|
|
|
|
Rank: Guest
|
Posted By J Knight
Hi Merv,
My partner does French reasonably well; I can manage ordering food and arranging hotels, but what else would one want to do in France? It's not so much the HACCP as the split between Policy and Guidance that I am a bit at sea with.
I have had some very good material so far from one helpful person (thanks again Bill) and have found a couple of policies on the internet. Any more submissions still gratefully received,
John
|
|
|
|
|
|
Rank: Guest
|
Posted By J Knight
Oh yes, in response to Merv's question, I would suggest one in door, one out door, and at least one door each for fridge, freezer (unless chest type when its a lid), oven and cupboard,
John
|
|
|
|
|
|
Rank: Guest
|
|
|
|
|
|
|
Rank: Guest
|
Posted By Merv Newman
Gilly,
that site is much better than anything I had found previously. Thanks.
Shall I give you the answer now ?
5 doors
Next question : what are they all for ?
Next time you go to your favourite restaurant, why not ask very politely if you can visit the kitchen. Maybe because you are learning food hygiene. Refusal can be understandable if the restaurant is busy but otherwise .... You can learn a lot in just a quick look. Helps if you can recognise "pass", "mise", "salamander" and so on. And can discuss salmonella or listeriosis.
The odd thing is that in mediterranean countries they expect you to do that. And they have seldom (never) heard of HACCP. Now how about Bradford, Watford, London ....
A good kitchen will have a carefully designed flow pattern so that "used" foods never cross with "fresh" foods. (hint on how many doors) and hand washing is a nice experience.
Merv greying wolf
|
|
|
|
|
|
Rank: Guest
|
|
|
|
|
|
|
Rank: Guest
|
|
|
|
|
|
|
Rank: Guest
|
Posted By Merv Newman
If you've looked at all those links then you already know the answer to "why five doors"
On the principle that new food should not cross old food the kitchen will need one door for deliveries. A second to take the bins out. A third to take food to be served into the restaurant. A fourth to bring dirty dishes back into the kitchen. This one should lead directly to the "plonge" (sink))
And the fifth door should lead to the staff toilet. Not directly but through a vestibule equipped with wash basin, no-contact taps and a no-contact hand dryer. A sixth door separates the vestibule from the actual toilet.
So I cheated a bit. (but you can't see the 6th door from the kitchen)
Merv
|
|
|
|
|
|
Rank: Guest
|
Posted By J Knight
Thanks again for all the help. I have just become aware that Scottish regulation in this area is different to English (see post on Cook's qualifications) and would appreciate any pointers in this direction as we have two Residential homes in Scotland with catering operations,
John
|
|
|
|
|
|
Rank: Guest
|
Posted By Jan Moore
I'll send some stuff over via your e mail address.
|
|
|
|
|
|
Rank: Guest
|
Posted By J Knight
Many thanks to everybody who sent me material; I think I've got enough now to have a stab at putting something together,
John
|
|
|
|
|
|
Rank: Guest
|
Posted By Gilly Margrave
Hi Merv,
But what if you have a hatch to return the dirty dishes to "la plonge" and an open counter for "service"? This would eliminate the need for front of house staff to enter the kitchen where they could, in theory, bring muck off the restaurant floor into the cooking area.
This suggestion came from my partner who trained as (you guessed it) a chef.
And yes that is the only reaason I keep him - at least he can cook!
Gilly
|
|
|
|
|
|
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.