Hygiene Control Programme

“At last, effective operational management”

In the catering and food processing industry, good hygiene control is equally important as good food. This is why Chemex has created a completely customised hygiene system specifically for commercial kitchens. Within this programme, you will find all the information needed to ensure that you and your catering staff are practicing safe chemical handling and cleaning within the kitchen.

The Chemex Hygiene Control Programme has been designed to complement the Safer Food, Better Business pack issued by the Food Standards Agency and ensures that your food handling areas are maintained to the standards required by current legislation. The system is as flexible as possible, allowing you to tailor it to your specific needs. In addition, the programme ensures that there is an audit trail of the cleaning which has taken place, allowing you the peace of mind to focus on your customer's needs.

Employers must make sure that all their catering staff are fully rained in health and safety procedures, understand the company health and safety policy, its implementation and the role they have to play in ensuring a safe and compliant workplace.

Health and safety training should be ongoing and must be reviewed when an existing risk increases. It could be that the volume of work has risen or a new piece of equipment or machinery has been installed. Refresher training is particularly important so that staff don't become complacent. As well as supplying you with high quality, cost-effective cleaning products and equipment, Chemex West Surrey and North East Hampshire can assist you with your staff training and offer advice where required.

The Hygiene Control Programme covers:

EQUIPMENT AUDIT: This needs to be completed when you begin the programme and when a new piece of equipment or machinery is installed. For each piece of equipment and machinery, it is recommended that you log the specific Chemex product to be used, the frequency and the dilution rate, if any.

HYGIENE SURVEY: We recommend that you complete this section twice yearly. It lists all areas that need to be inspected and, following an inspection, logs any corrective actions that need to be undertaken.

CLEANING SCHEDULE: Once the daily, weekly or monthly schedule has been established, the person responsible for undertaking each section of the schedule needs to sign off each item as they are completed, together with any appropriate comments.

TEMPERATURE RECORD: Both chillers and freezers need to be check, using an accurate thermometer, and the results logged. Each chiller temperature should be checked twice per day and must be below 8°C. Each frezer must also be checked twice per day and must be below -18°C.

ACTION LOOP: This section logs anything that has created or is forseen to be a hazard within the kitchen. All issues are recorded as they arise, and a corrective action put in place. Once the corrective action has been completed, then the acton loop is signed off.

HEALTH & SAFETY CONTROL SYMBOLS & CHECKLIST: Provides a quick reference for staff and lists key Chemex products, together with precautions to be taken with each product. Included in this section is a comprehensive guide to product health and safety classifications.

FIRST AID QUICK GUIDE: If a member of staff or visitor has an accident involving any Chemex product and needs urgent attention, this section will advise of the immediate action to take.

HYGIENE CONTROL SYSTEM: Colour coded quick reference guide for staff. Lists key Chemex products, together with individual product information and their health and safety classifications. Also contains a matrix of which products can be used for specific applcations.

RISK ASSESSMENT: Documents in this section give a broad basis for risk assessment. These need to be completed whenever there is a new risk or an existing risk increases. Full guidelines on how to complete the section are included, as well as a risk evaluation matrix that can be used as a guide to define different levels of risk.Also included is a set of tables that can be used to define the likelyhood and severity of incedents.

STOCK RECORD SHEET: Assists you in effectively managing stock levels, replenishment levels and stock ordering for each cleaning, hygiene and janitorial product used. The system can also be used for non-Chemex stock itemssuch as dry goods.

Call us today to see where Chemex can add value to your organisation by implementing an effective hygiene control programme.

Let's get it right from the outset

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Complete the contact form or phone Malcolm Dixon on 07780 677452 to arrange a convenient 30 minute slot. We look forward to working with you.

Malcolm Dixon, 7 Newfield Avenue, Farnborough, Hants, GU14 9PG
Tel: 01252 675588, Mob: 07780 677452, Fax: 01252 675588