Advanced Food Hygiene
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- Date Submitted: 04/29/2011 01:36 PM
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Assignment A- Food safety management procedures
Introduction
The author of this assignment is currently working at the University of East Anglia where they hold the position of Catering Operations manager. They have worked for the department for nine years, though have been in the current post, for three years. Their role is to assist the Head of Catering in all aspects of front of house operations. The UEA Catering department is rapidly growing business for which turnover has increased by 33% in the last year. There are many different facets to the catering department, ranging from fine dining dinners and canapé receptions to hot beverages and sandwiches being delivered to all different departments around campus.
Task one: A description of how a food safety management procedure ensures effective compliance with current legislation and codes of practice at the University of East Anglia catering Department.
Richard A. Sprenger (2008, p270) writes “A food safety management system includes the policies, procedures, practices, controls and documentation that ensures the food sold by a food business is safe to eat and free from contaminants”.
It is understood that the best method to fulfil these requirements is A Hazard Analysis Critical Control Point (HACCP). The EU Regulation (EC) no 852/2004 on the hygiene of foodstuffs Article 5, requires businesses to put in place a documented food safety management system or procedure based on HACCP principles.
At the UEA a HACCP system is in operation, together with Safer Food Better Business (SFBB), which is another management system used for small businesses. This works very well for the UEA as we have eight different outlets which we have found have benefitted by being treated separately. Our HACCP system is a working document which is updated via an annual review or when a change to the business occurs.
The key areas HACCP covers are:
Training- UEA Catering has a Training Matrix (see appendix 1) this...
Introduction
The author of this assignment is currently working at the University of East Anglia where they hold the position of Catering Operations manager. They have worked for the department for nine years, though have been in the current post, for three years. Their role is to assist the Head of Catering in all aspects of front of house operations. The UEA Catering department is rapidly growing business for which turnover has increased by 33% in the last year. There are many different facets to the catering department, ranging from fine dining dinners and canapé receptions to hot beverages and sandwiches being delivered to all different departments around campus.
Task one: A description of how a food safety management procedure ensures effective compliance with current legislation and codes of practice at the University of East Anglia catering Department.
Richard A. Sprenger (2008, p270) writes “A food safety management system includes the policies, procedures, practices, controls and documentation that ensures the food sold by a food business is safe to eat and free from contaminants”.
It is understood that the best method to fulfil these requirements is A Hazard Analysis Critical Control Point (HACCP). The EU Regulation (EC) no 852/2004 on the hygiene of foodstuffs Article 5, requires businesses to put in place a documented food safety management system or procedure based on HACCP principles.
At the UEA a HACCP system is in operation, together with Safer Food Better Business (SFBB), which is another management system used for small businesses. This works very well for the UEA as we have eight different outlets which we have found have benefitted by being treated separately. Our HACCP system is a working document which is updated via an annual review or when a change to the business occurs.
The key areas HACCP covers are:
Training- UEA Catering has a Training Matrix (see appendix 1) this...