1 / 45

Welcome to Safer food , better business (SFBB) for retailers

Insert Local Authority Logo Here. Welcome to Safer food , better business (SFBB) for retailers. Presented by ---------------------------. October 2006. Why did we organise this workshop?. To provide advice and guidance about: What does the law require? Safer food, better business

cedric
Télécharger la présentation

Welcome to Safer food , better business (SFBB) for retailers

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Insert Local Authority Logo Here Welcome toSafer food, betterbusiness (SFBB) for retailers • Presented by--------------------------- October 2006

  2. Why did we organise this workshop? • To provide advice and guidance about: • What does the law require? • Safer food, better business • How it can help you

  3. What does the Law require? • Retail businesses that sell any food must comply with food law. • Since January 2006 all food businesses must implement food safety management procedures based on the principles of HACCP. Food businesses: • must be able to show what they do to sell food that is safe to eat and • have this written down.

  4. What is Safer food better business for retailers? • Safer food, better business (SFBB) is a simple food safety management system to help you comply with the law. • SFBB was developed by the Food Standards Agency working with caterers and retailers to help small food businesses.

  5. What are the benefits of using SFBB? • Using the pack will help you to: • comply with the law • train your staff • protect your business’s reputation • improve your business, eg. By wasting less food

  6. Hazards • Microbiological • Physical • Chemical

  7. Determining hazards and controls involve: • Identifying hazards • Developing control measures • Checking control measures are effective • Taking action when things go wrong.

  8. Who is responsible for food safety within a food business? • The owner/manager • All food handlers working within the business

  9. What does the law require with regard to food safety & training? • The owner/manager must make sure that any staff who handle food are supervised and instructed and/or trained in food hygiene in a way that is appropriate for the work they do. • Those responsible for the development and maintenance of the food safety management system must have received adequate training to do this. • For SFBB, this workshop forms part of this training process.

  10. What can happen if you do not comply with food law? • Out of date food A convenience store received a fine of £5,800 after bacon was found on display 16 days past its ‘use by’ date. • The price of bad hygiene A large supermarket chain was fined over £40,000 after a customer reported signs of rodents, including evidence of gnawed stock on the shelves.

  11. What can happen if you do not comply with food law?

  12. SFBB packs • SFBB Catering • SFBB Retail • SFBB Chinese - in English and Cantonese • SFBB Indian, Pakistani, Bangladeshi & Sri Lankan cuisines • Care homes supplement • DVD • Diary refills

  13. Safer food, better business for retailers The pack consists of: • Safe methods • A diary to record problems and action taken when things go wrong.

  14. What are safe methods? • Fact sheets which highlight key safety points

  15. Safe methods may include some or all of the following points: SAFETY POINT – The control measures to sell food safely WHY? – Tells you why the safety point is important.

  16. Safe methods may include some or all of the following points: • HOW DO YOU DO THIS? - • A blank section is provided for you to complete to show how you sell food safely.

  17. Safe methods may include: • CHECK IT: • Photographs are used to illustrate satisfactory and unsatisfactory control measures. • Tells you what to look for to make sure your control measures have worked

  18. Safe methods may include: • WHAT TO DO IF THINGS GO WRONG • Gives practical advice on what to do if the control measures have not worked • HOW TO STOP THIS HAPPENING AGAIN • Provides advice on changing the process to prevent the problem arising again • Triggers appropriate record keeping.

  19. Safe methods – 4 Cs and management Safe methods are provided for: • Cross-contamination • Cleaning • Chilling • Management • Cooking & preparation

  20. Cross-contamination • Safe methods are provided for: • Good housekeeping • Pest control Good hygiene practices preventcross-contamination 20 Prev Next

  21. Cleaning • Safe methods are provided for: • Personal hygiene • Cleaning effectively • Your cleaning schedule. Effectivecleaningremoves harmful bacteria and stops them spreading 21 Prev Next

  22. Chilling • Safe methods are provided for: • Chilled storage and display • Frozen storage and display Effectivechillingprevents harmful bacteria multiplying 22 Prev Next

  23. Management • Opening and closing checks • Extra checks • Prove it - chilled and frozen storage • Suppliers and contractors • Product withdrawal and recall • Safe methods are provided for: • Stock control • Training and supervision • Customers - feedback • Customers - food allergies • Safe method completion record Managing your business effectively is vital for food safety 23 Prev Next

  24. Cooking and preparation • Safe methods are provided for: • Preparation - ready-to-eat foods • ‘Bake off’ products, reheating and hot holding • Raw meat, poultry and eggs • Cooking safely - bacon, sausages and eggs • Cooking safely - rotisserie chicken and ham • Prove it - cooking Correct preparation and thoroughcookingkills bacteria 24 Prev Next

  25. Cooking and preparation Correct preparation and thoroughcookingkills bacteria 25 Prev Next

  26. What happens if I have processes of my own? • SFBB can be built on existing good hygiene practices such as: • High standards of staff personal hygiene • Effective management, supervision and training • Effective pest management • Effective cleaning routine

  27. 27 Prev Next

  28. The diary consists of: • Opening and closing checks • Staff training record • Suppliers list • Cleaning schedule • Contacts list • Diary pages • 4 - weekly review 28 Prev Next

  29. The diary consists of: • Daily checks. OPENING and If any stock deliveries are planned, ensure appropriate storage area is available e.g. milk must fit in refrigerated storage CLOSING CHECKS 29 Prev Next

  30. The diary consists of: • Week to view pages 09 07 06   Carried out ‘best before’ date checks on all tinned and dried goods. Milk delivered was past its ‘use by’ date. Did not accept delivery and supplier contacted immediately by phone. K Campbell Ken Campbell 30 Prev Next

  31. The diary consists of: Richard Green 0632729846 1 The Green, Thistle Street, York R.G 02/07/06 Good housekeeping Cleaning effectively Your cleaning schedule Frozen storage and display Extra checks Prove it - chilled and frozen storage Suppliers and contractors Product withdrawal and recall • Staff training record 02/07/06 R.G R.G 04/07/06 Pest control 04/07/06 R.G R.G 04/07/06 R.G 05/07/06 Chilled storage and display R.G 07/07/06 07/07/06 R.G R.G 11/07/06 R.G 11/07/06 R.G 12/07/06 R.G 12/07/06 Stock control R.G 15/07/06 Training and supervision R.G 16/07/06 Customers - feedback R.G 16/07/06 31 Prev Next

  32. The diary consists of: Foods 4 you Friday for Tuesday I.B Manager 0800 265569 Milk Pre-packed sandwiches Ready-to-eat salads 43 Evergreen Terrace Summerfield, Bolton • Suppliers list. 32 Prev Next

  33. The diary consists of: • Cleaning schedule. 33 Prev Next

  34. The diary consists of: • Contacts list Pest Contractor Anthony Harris Pest control 0800 745830 54 Brighton Lane Sans Business Park, Kew 34 Prev Next

  35. The diary consists of: Milk delivered was past its ‘use by’ date. x Did not accept delivery and contacted supplier immediately by phone. • 4 weekly review No x x 35 Prev Next

  36. Using the diary • Manager must sign the diary every day to confirm: • Opening and closing checks completed • Safe methods have been followed • Must note: • Any important changes • Anything going wrong and action taken By signing – you are accepting responsibility. 36 Prev Next

  37. DVD training tool • Managers – advice on how to work through the packs • Staff – highlights key food safety messages • In 16 languages

  38. SFBB - summary 4 weekly review Determine safe methods Diary (record) Tailor safe methods. Implement safe methods

  39. What do retailers think of SFBB? ‘The symbols and pictures actually made me think about what I do’ (convenience store) ‘It’s clearly laid out, you can pick it up yourself and know what to do’ (petrol station) ‘It’s all here and it’s great for someone who doesn’t know what to do or who is starting out’ (newsagent)

  40. What should I do next? • Complete the pack • Insert Contact details Name: Title / Location: Tel: Email: • For diary refills call 0845 606 0667

  41. What happens next? Enforcement officers will check: • That all businesses have a satisfactory food safety management system in place • Who has trained the staff and if the staff were appropriately trained.

  42. Safer food, better business Thanks for listening – any questions?

More Related