Potential Hazards
| PROCESS STEP | HAZZARD | LIKELY
HOOD |
SEVERITY | CONTROL MEASURES |
| 1. Purchase and receipt of raw materials | Physical – Presence of Foreign Bodies
Microbiological – growth of bacteria
Chemical contamination |
L
L
L |
L
L
L |
Purchase from approved suppliers and reject suspect loads and damaged packaging
Ensure deliveries <5 Celsius Chilled <-18 Celsius Frozen (RECORD TEMPERATURES) Check Dates
Ensure vehicle is not used to carry chemicals. Reject suspect Loads |
| 2. Frozen Fish Store | Physical – introduction of foreign bodies
Microbiological – growth of bacteria |
L
L |
L
L |
Ensure freezer is clean and packaging intact
Ensure Freezer <-18 Celsius |
| 3. Defrosting Fish
|
Physical – introduction of foreign bodies
Microbiological – growth of bacteria
Chemical – contamination |
L
L
L |
L
L
L |
Visually inspect packaging
Cover with plastic Defrost in elevated position
Manage and record Defrost schedule
Ensure fish is defrosted in a safe place away from chemicals |
| 4(a). Dry Goods Storage
|
Physical – Introduction of foreign bodies | L | H | Keep Products off the floor
Reseal opened bags Efficient stock rotation Pest Control Visual Inspection |
| 4(b). Frozen Storage
|
Microbiological – growth of bacteria
Physical – contamination |
L
L |
L
L |
Efficient Stock Rotation
Bi-Daily temperature recording Visual inspection of equipment
Ensure all products stored in sealed bags or containers |
| 4(c). Chilled Storage
|
Microbiological – growth of bacteria
Physical – contamination |
H
L |
L
L |
Efficient Stock Rotation
Bi-Daily temperature recording
Store cooked Products above raw
|
| 5. Preparation of Food
|
Microbiological – growth of bacteria
Microbiological – introduction of bacteria
Physical – introduction of foreign bodies
Chemical – contamination from cleaning chemicals |
H
H
L
L |
L
L
L
L |
Prepare small quantities at a time and return to chill store until required.
Cleaning Schedule Staff Hygiene Practices
Visual Inspection Staff Hygiene Practices
Cleaning Schedule and COSHH Visual inspection Recline if necessary |
| 6. Cooking of Food
|
Microbiological – survival of bacteria | H
|
H | Thorough cooking |
| 7(a). Hot Holding | Microbiological – growth of bacteria
Physical – introduction of foreign bodies |
H
H |
H
H |
Ensure time and temperature rules are adhered to
Visual Inspection |
| 7(b). Cooling of Food | Microbiological – Growth of Bacteria
Physical – Introduction of foreign bodies |
H
L |
H
H |
Ensure time and temperature rules are adhered to.
Once cool keep covered Visual inspection |
| 8. Chilled Storage | Microbiological – growth of bacteria | L | L | Efficient stock rotation
Temperature recording |
| 9. Reheat Food | Microbiological – Growth of bacteria | H | H | Ensure Thorough Reheating |
| 10. Serving of Food | Microbiological – Introduction of bacteria | H | H | Ensure staff adhere to good hygiene practices |
Revision Date: 15-6-2018