Cieh Level 4 Food Safety Assignment 1
- Submitted by: Leigh1847
- Views: 1886
- Category: Other
- Date Submitted: 11/23/2010 08:04 AM
- Pages: 12
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Index
Page 1 Index
Page 2 Introduction
Page 3 Section 1 – How food safety management procedures ensure compliance with current legislation and codes of practice.
Penalties
Page 4 Defences
Page 5 Section 2 – An Explanation of how I as a manager of Blooms café, can establish, monitor and verify food safety management procedures.
HACCP preliminary tasks
Page 7 HACCP decision tree (Ladder)
Page 8 Monitoring and verifying the procedures
Page 10 Section 3 -A critical analysis of an incident when a food safety management procedure failed – including details of the corrective actions taken and an explanation of how these were communicated to ensure food safety in the future.
Page 12 Conclusion
Page 13 Bibliography and Appendices
Page 14 Appendix 1
Page 15 Appendix 1 cont
Page 16 Appendix 1 cont
Page 17 Appendix 2
Page 18 Appendix 3
Page 19 Appendix 4
Page 20 Appendix 5
Page 21 Appendix 6
Page 22 Appendix 7
Page 23 Appendix 8
Page 24 Appendix 9
Page 25 Appendix 10
Page 26 Appendix 11/12
Page 27 Appendix 13
Page 28 Appendix 14
Page 29 Appendix 14 cont
Page 30 Appendix 14 cont
Introduction
This assignment focuses on our “Food Safety Management Policy” here within Blooms and on which all food businesses must comply.
The two most important food hygiene regulations are:
• Regulation (EC) No 852/2004 on the hygiene of foodstuffs
• The food Hygiene (England) regulations 2006 (equivalent regulations in Scotland, Wales and Northern Ireland)
Every food business must put in place a Food safety management procedure based on the principles of HACCP (Hazard Analysis Critical Control Point) and these must also be kept in place permanently, up-to-date documents and records relating to the procedures and we must review these procedures should we change what we produce or how we work.
HACCP should cover all controls including personal hygiene, cleaning and disinfection,...
Page 1 Index
Page 2 Introduction
Page 3 Section 1 – How food safety management procedures ensure compliance with current legislation and codes of practice.
Penalties
Page 4 Defences
Page 5 Section 2 – An Explanation of how I as a manager of Blooms café, can establish, monitor and verify food safety management procedures.
HACCP preliminary tasks
Page 7 HACCP decision tree (Ladder)
Page 8 Monitoring and verifying the procedures
Page 10 Section 3 -A critical analysis of an incident when a food safety management procedure failed – including details of the corrective actions taken and an explanation of how these were communicated to ensure food safety in the future.
Page 12 Conclusion
Page 13 Bibliography and Appendices
Page 14 Appendix 1
Page 15 Appendix 1 cont
Page 16 Appendix 1 cont
Page 17 Appendix 2
Page 18 Appendix 3
Page 19 Appendix 4
Page 20 Appendix 5
Page 21 Appendix 6
Page 22 Appendix 7
Page 23 Appendix 8
Page 24 Appendix 9
Page 25 Appendix 10
Page 26 Appendix 11/12
Page 27 Appendix 13
Page 28 Appendix 14
Page 29 Appendix 14 cont
Page 30 Appendix 14 cont
Introduction
This assignment focuses on our “Food Safety Management Policy” here within Blooms and on which all food businesses must comply.
The two most important food hygiene regulations are:
• Regulation (EC) No 852/2004 on the hygiene of foodstuffs
• The food Hygiene (England) regulations 2006 (equivalent regulations in Scotland, Wales and Northern Ireland)
Every food business must put in place a Food safety management procedure based on the principles of HACCP (Hazard Analysis Critical Control Point) and these must also be kept in place permanently, up-to-date documents and records relating to the procedures and we must review these procedures should we change what we produce or how we work.
HACCP should cover all controls including personal hygiene, cleaning and disinfection,...