RISK ASSESSMENT

RISK ASSESSMENT is a process by which you work out the risks or dangers during food manufacture and decided what plan of action you will take to make sure accidents don’t happen and that the food being produced is O.K. to eat.

For revision purposes, we are going to divide this into 2 sections.   

SECTION ONE WILL BE ABOUT THE FACTORY

SECTION TWO WILL BE ABOUT THE FOOD AND ITS PREPARATION ETC:

FACTORY RISK ASSESSMENT

Factories can be dangerous places!    So someone employed by the company will make sure that the premises are safe and hygienic to work in and don’t break the law.

 EXAMPLES OF RISK ASSESSMENT

Slippery floors – do they get and could people slip over

Deliveries (for example meat for meat pies) being made by lorries that are sometimes not keeping the meat cold enough in the refrigerated lorries

Staff not being trained sufficiently to do the job correctly

Pieces of equipment badly placed in the factory – for example stopping doors open properly, or too close to a wall.

Laundry not delivering clean overalls on time and so people cannot work without them

Are chemicals being stored near food

Is there a proper cleaning regime in place so that the factory is cleaned at night ready for the next shift – or does cleaning have to be fitted into a shift as the factory works 24 hours a day

Are the electronic scales check regularly – short measures of say flour or sugar in the recipe will lead to the product being made incorrectly – and so wasting time and money for the factory

Have staff had H.A.C.C.P. training

These are the type of questions that need to be solved so that the area used for making a product runs smoothly and efficiently.

RISK ASSESSMENT

RISK ASSESSMENT is a process by which you work out the risks or dangers during food manufacture and decided what plan of action you will take to make sure accidents don’t happen and that the food being produced is OK for us all to eat.

For revision purposes, we are going to divide this into 2 sections. 

SECTION ONE WILL BE ABOUT THE FACTORY

SECTION TWO WILL BE ABOUT THE FOOD AND ITS PREPARATION ETC:

THIS IS SECTION TWO  - FACTORY RISK ASSESSMENT
FOOD PREPARATION AND MAKING OF PRODUCT

This tends to be given the name H.A.C.C.P.

Someone in charge of HACCP in the factory will conduct an investigation into what could go wrong whilst a food product is being made – say a pizza or one of our foods with an edible casing – sausage rolls.

The initial investigation pinpoints the hazards which could happen – for example if the lids of storage bins fail to click on properly because of bad manufacture, they would have to be changed.

Then the investigation team – or manager, puts into place a monitoring system, a rota to be followed, instructions which must be adhered to and what should happen if it all goes pear shape!!   Examples of what is good practise –

Good staff training in health and hygiene

Keeping working areas clean and hygienic themselves as well as employing night cleaners

Checking that computers are programmed properly

The sausage rolls are a golden colour when cooked – temperature of industrial ovens has been set correctly

The sausage meat has been stored below 5 degrees C

EXACT RECORDS WITH SIGNATURES are kept so that if accidents happen, the problems can be check back to source.

Testing microbiological growth on work lines after cleaning

Are employees wearing ear rings when they should not be

Are they washing their hands after their tea break or lunch break as they have been smoking in the rest rooms