Food Safety Industry Guide to Hygiene) Good …

1 food Safety (GeneralFoodHygiene)Regulations199 5 food Safety (TemperatureControl)Regulations199 5 IndustryGuide toGoodHygienePractice:BakingGuideCha d wi c k Ho us eGr o up Lt d . food Safety (GeneralFoodHygiene)Regulations199 5 food Safety (TemperatureControl)Regulations199 5 IndustryGuide toGoodHygienePractice:BakingGuideChadwic k HouseGroup Court15 HatfieldsLondon SE1 8 DJTel: 0171 827 5882 Main switchboard: 0171 827 9929 Fax:0171 827 9930 Chadwick House Group Ltd. (CHGL) is a commercial company, wholly owned by theChartered Institute of Environmental Health (CIEH). The company's mission is toprovide quality products and services to create awareness and to raise standards in thehealth environment and Safety of the public.

2 We intend to remain the premierprovider by continual investment in our people, products and services in support ofthe aims of the CIEH. Our main activities are focused on training, communicationsand conferences and exhibitions. It also markets a wide selection of books and videosrelating to environmental health. The CIEH is a professional and educational body,founded in 1883 and dedicated to the promotion of environmental health and toencouraging the highest possible standards in the training and the work ofenvironmental health officers. The Chartered Institute has over 9,000 members most ofwhom work for local authorities in England, Wales and Northern Ireland.

3 Apart fromproviding services and information to members, the Institute also advises governmentdepartments on environmental health and is consulted by them on any proposedlegislation relevant to the work of environmental health Chartered Institute is a Registered Charity. food Safety and hygiene Working Group for The Baking GuideApplications for reproduction should be made to Chadwick House Group impression 1997 ISBN0 900 103 55 8iiiThis Industry Guide to good hygiene practice gives advice tobakery businesses on how to comply with the food Safety (General food hygiene ) Regulations 1995 and thecorresponding regulations in Northern is an official Guide to the Regulations which has beendeveloped in accordance with Article 5 of the EC Directive onthe hygiene of Foodstuffs (93/43/EEC).

4 The Guide also contains advice on how to comply with theFood Safety (Temperature Control) Regulations this Guide is not legally binding, food Authoritiesmust give it due consideration when enforcing is hoped that the information which this Guide containswill help bakers both to meet their legal obligations and toensure food 1 PrefaceChapter 0 Chapter HeadingivThanks are due to the following organisations and their representatives whoformed the working party responsible for the development of this Guide :National Association of Master BakersJanet Carr (Chairman of the working party) - Warings Master Bakers LtdChris Dabner (Secretary to the working party) - hygiene & Safety OfficerBiscuit, Cake, Chocolate and Confectionery AllianceNigel Shipman - Lyons Cakes LtdFederation of BakersTony Casdagli - DirectorKate Hodgetts - Three Cooks LtdScottish Association of Master BakersIan Hay - Chief ExecutiveDavid Clark - Aulds (Foods)

5 LtdLACOTSMark Du ValClare CunninghamDavid LockDepartment of HealthWilliam ConnonPeter MartinThe working party are grateful to all those members of theirAssociations/Organisations who read and commented on the drafts duringits development. They would also like to thank all those individuals,organisations including Consumer Groups and local authorityenvironmental health departments and liaison groups for their commentssubmitted during the public consultation exercise. These were very usefuland much the working party would like to express their thanks to GillianSmith of the NAMB for her keyboard 1 AcknowledgementsChapter 0 Chapter HeadingFOR INFORMATION:If you need help to understand the guidance in this booklet contact your local environmentalhealth department.

6 (Urdu)(Gujarati)(Chinese)(Bengali)(Punja bi)(Greek)(Turkish)ContentsPagePart 1 Introduction1 General Introduction1 Scope of the Guide2 Part 2 Hazard Analysis (Regulation 4(3))3 The legal requirement to identify hazards, measures to control them and those steps in the process which are critical to food SafetyPart 3 Schedule One of the Regulations -The 'Rules of hygiene '23 Adetailed Guide to the requirementsChapter IGeneral Requirements for food Premises24 Chapter IISpecific Requirements for Rooms where Foodstuffs are prepared, treated or31processedChapter IIIR equirements for Moveable and/or Temporary Premises (such as marquees, 36market stalls, mobile sales vehicles)

7 Premises used primarily as private dwelling houses, premises used occasionally for catering purposes and vending machines(No guidance has been given as this Chapter is not applicable to the bakingindustry).Chapter IVTransport of Food37 Chapter VEquipment Requirements40 Chapter VIHandling and Disposal of food Waste43 Chapter VIIW ater Supply45 Chapter VIIIP ersonal hygiene Requirements for anyone working in 47or entering a food businessChapter IXRequirements for the Handling of Foodstuffs50 Chapter XTraining -54 The requirement for the supervision and instruction and/or training of food handlersPart 4 Temperature Control64 Adetailed Guide to the requirements of the food Safety (Temperature Control) Regulations 1995for Englandand Walesand the separate requirements for Scotland.

8 Including details of theexemptions for egg custards and meat pies, cornish pasties and sausage rolls and the scientificassessment for an upward variation in temperature control for cream 5 Appendices -These do not form part of the Recognised Guidance. They contain background78information and various forms and record sheets which can be used, if cleaning checklist79 TwoExample of a pictorial cleaning schedule80 ThreeCleaning schedule81 FourInformation on wall surfaces83 FiveInformation on flooring materials85 SixTemperature check record87 SevenExtract from Workplace (Health, Safety and Welfare)

9 Regulations 1992 on sanitary conveniences and washing stations88 EightGood hygiene practice table90 NinePre-employment questionnaire91 TenDelivery check record92 ElevenExample of a pest control form94 TwelveExample of a pest control summary sheet95 ThirteenPest control services96 FourteenList of organisations providing formal training courses97 FifteenTraining record98 SixteenPersonal training record99 SeventeenStaff training record100 Part 6 Glossary, References, Useful Addresses101 Glossary:Definitions of Various Terms used in this GuideReferences:Details of Other Regulations and Documents mentioned in this GuideContacts:Useful Contact AddressesThe purpose of this Guide is to provide bakers with guidance on how to comply withthe requirements of the food Safety (General food hygiene ) Regulations 1995 and theFood Safety (Temperature Control) Regulations 1995, and with the corresponding Regulations in Northern particular, the Guide will:-lgive clear guidance on what is required to comply with the requirements of the Regulations.

10 Lin relation to the baking Industry to clarify and explain the terms "wherenecessary" and "where appropriate" where these appear in the Regulations;lto provide more specific guidance on practices specific to the baking Industry to ensure the Safety of the food produced;lto give clear advice relating to various aspects of good manufacturing Guide was produced by a Working Party consisting of members/representativesfrom the National Association of Master Bakers, the Scottish Association of MasterBakers, the Federation of Bakers and the Biscuit, Cake, Chocolate and ConfectioneryAlliance, with assistance from representatives from the Department of Health andLACOTS (see Acknowledgements page for further details).