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Recording each step food passes through from Farm to Fork: Part cooked or ready to eat foods

DEC

10

Recording each step food passes through from Farm to Fork: Part cooked or ready to eat foods

10.12.19Consumers in the UK deserve the best possible food safety standards from all suppliers in the food chain. However, up to one million consumers do suffer food-borne illnesses each year click here . This makes it absolutely vital to record and comply with food safety regulations throughout the entire food chain.

Farm to Fork Hygiene and Safety Recording for Part Cooked and Ready to Eat Foods

No matter where your food business is situated within the supply chain, there are sure to be legislative requirements in place. Even supplying fresh fruit and vegetables from farms to wholesaler markets or selling them via an onsite farm shop will mean identifying potential chemical or microbiological hazards and removing them to ensure foods are safe for consumers to eat click here. Food safety is not just the responsibility of any end of supply chain food business operator (FBO), although the end-user FBO is required to produce the appropriate Due Diligence Defence records when requested by environmental health officials.

The consultancy team here at Magna FHS Ltd recommend the following steps for safety recording of part cooked and ready to eat foods which are distributed from farms to suppliers or manufacturers and then on to restaurants, supermarkets and end-use consumers:

1. Ready to Eat Foods

Most FBOs supply ready to eat foods in some form or other; including salads, smoked fish, desserts, cheeses, and cooked meats. It's essential that all staff are trained in the correct ways to handle all ready to eat foods and that appropriate due diligence record keeping is in place. Just some of the essential workplace practices any food business operator needs to have in place include:

- Continual requirements for employees to wash hands between routine tasks such as handling raw and ready to eat foods. This will limit the spread of bacteria and allergens.
- Thorough cleaning of all equipment used for raw and ready to eat foods, such as slicers and vacuum packers. Ideally, all tasks connected with the preparation of raw and ready to eat foods should be carried out in separate, disinfected areas using different equipment.
- Chilling all ready to eat foods to required temperatures, and ensuring due diligence records of fridge and freezer temperatures are maintained.
- Washing and peeling all fruit, salads, and vegetables to remove any dirt or bacteria.

Find out more about potential hazards posed by ready to eat foods and recording the steps needed for compliance at Magna FHS Ltd.

2. Part Cooked Foods

It goes without saying that businesses selling or storing part cooked foods need to follow strict guidelines with regard to handling, preparation and reheating. Additional responsibilities include:

- Keeping part cooked foods in a separate refrigerator, freezer or chiller.
- Colour coding all knives, chopping boards and equipment that will be used for any part cooked foods.
- Regular checks on all stored foods, with cook-chill foods kept at temperatures of at least 3ºC and frozen foods stored at temperatures of -18ºC or below. Daily due diligence recording of appropriate temperatures will be required.
- Checking all use-by dates and operating a First in First out system, to ensure compliance with all food date codes.

One of the easiest ways to ensure your food business meets all due diligence requirements is to opt for the new Dued app from Magna FHS. Give us a quick call 07540 872146 or email here to discuss your food business operation in more detail and find out more ways we can help ensure the speediest, most accurate systems are in place for recording the safety procedures in place within your organisation.

 

 

//www.flickr.com/photos/11589283@N00/">Cheese Shop by missbossy licensed under Creative Commons 4.0