A building can look excellent and still fail Food Safety because the services supporting it fail.
4.1 WATER
First ask:
Where do we use water?
Drinking?
Handwashing?
Cleaning?
Washing crates?
Food contact?
Produce washing?
Ice?
Processing?
The requirement depends upon the use.
Check:
4.1.1 Appropriate quality/potability where required.
4.1.2 Adequate supply.
4.1.3 Source known.
4.1.4 Water-storage tanks protected.
4.1.5 Tanks clean.
4.1.6 Cleaning schedule/records where applicable.
4.1.7 Water testing where applicable.
4.1.8 Reports current and relevant.
4.1.9 Sampling point appropriate.
4.1.10 Potable/non-potable lines identified/separated where both exist.
4.1.11 No cross-connections.
4.1.12 Hoses kept hygienically.
4.1.13 Stagnant water avoided.
4.1.14 Drainage adequate after washing.
4.2 ELECTRICITY
Electricity itself is not food.
But what depends upon it?
Cold room.
Freezer.
Lighting.
Ventilation.
Monitoring.
Pumps.
Doors.
IT/traceability systems.
Check:
4.2.1 Supply adequate.
4.2.2 Electrical installations maintained.
4.2.3 Unsafe exposed wiring absent from food areas.
4.2.4 Equipment protected from failure as appropriate.
4.2.5 Backup arrangements exist where loss of electricity can affect food safety.
4.2.6 People know what to do during failure.
4.3 TEMPERATURE
A thermometer hanging on a wall does not control temperature.
Check:
4.3.1 Which foods require temperature control?
4.3.2 Required conditions known?
4.3.3 Receiving temperatures checked where applicable?
4.3.4 Storage temperatures controlled?
4.3.5 Dispatch/transport temperatures controlled where relevant?
4.3.6 Suitable measuring devices available?
4.3.7 Devices positioned appropriately?
4.3.8 Readings actually taken?
4.3 9 Records maintained where needed?
4.3.10 Instruments calibrated/verified as appropriate?
4.3.11 Abnormal reading produces action?
4.4 CHILLING / REFRIGERATION
Check:
4.4.1 Capacity adequate.
4.4.2 Temperature maintained.
4.4.3 Doors/seals sound.
4.4.3 Doors close properly.
4.4.4 No unnecessary door opening.
4.4.5 Air circulation not obstructed.
4.4.6 Equipment clean.
4.4.7 Condensate controlled.
4.4.8 Food appropriately arranged.
4.4.9. Overloading avoided.
4.4.10 Temperature monitored.
4.4.11Breakdown response available.
4.4.12 Maintenance performed.
4.4.13 Product does not wait outside refrigeration unnecessarily.
4.5 FREEZING / FROZEN STORAGE
Check:
4.5.1 Required frozen condition maintained.
4.5.2 Evidence of thawing/refreezing watched for.
4.5.3 Temperature monitored.
4.5.4 Door/seal condition.
4.5.5 Frost/ice accumulation controlled.
4.5.6 Product condition checked.
4.5.7 Loading/unloading exposure minimised.
4.5.8 Breakdown/excursion handling defined.
4.6 HUMIDITY / AIR CONDITIONS
Where relevant:
4..6.1 Required humidity understood.
4.6.2 Monitored where necessary.
4.6.3 Condensation prevented.
4.6.4 Dry foods protected from moisture.
4.6.5 Ventilation does not introduce contamination.
4.7 COMPRESSED AIR / GAS / ICE / OTHER UTILITIES
Where these contact food or food-contact surfaces:
4.7.1 Appropriate quality.
4.7.2 Suitable source.
4.7.3 Protected from contamination.
4.7.4 Equipment maintained.
4.7.5 Applicable records available.
The principle is simple:
If a utility can affect food, it becomes part of Food Safety.
