EC Regulation 178/2002 Article 18 – Traceability All food should be purchased from a nominated supplier, who is able to deliver in chilled/frozen vehicles, where temperatures can be recorded and if foodstuff is not of an acceptable quality then it can be returned. Invoices need to be kept on site so that products can be checked should a hazard occur. EC Regulation 852/2004 Article 5 – Hazard analysis and critical control points HACCP Advise management that they should have a HACCP plan in operation. Suggest that Safer Food Better Business (SFBB) to create a documented food safety management system.

All blank pages are to be filled in and all relevant sections completed to personalise the document to the business operation. Once the food safety management system is in place it is important for it to be regularly reviewed of the control measures and take any necessary steps of future changes. The four weekly review sheets in the diary section should be used as a prompt to carry out the review. There needs to be a cleaning programme introduced and the proprietor will need to purchase additional racking to go into the walk in freezer so that food can be stowed correctly.An additional probe thermometer needs to be purchased and independent fridge freezer thermometers to be purchased. EC Regulation 852/2004 Chapter X11 Annex 11 Training, instruction, and supervision. Recommendation that all staff members including the manager and chef attend a level one food hygiene course.

It is recommended (not stated in law) that the Head Chef and perhaps the duty manager attend level three or four in food safety. It is essential that the Head chef, manager and one other key member of staff to complete a HACCP course. Breach of Legislation RecommendationsEC Regulation 852/2004 Annex 11 Chapter 1 paragraph 4 Hand washing facilities All staff members need to be responsible for ensuring that there is a sufficient supply of paper towels and soap in the hand washing area. All staff need to be retrained in the importance of hand washing procedures. Food labelling Regulations 1996, Regulation 44 Instruct staff to clearly label any foodstuffs they may freeze themselves with the date of freezing and again the date when they are taken out of the freezer, so that there is a clear indication of when they can safely be used by.EC Regulation 852/2004 Annex 11 Chapter 1 – Structure within the premises and also EC Regulation 852/2004 Annex 11, Chapter 4 Paragraph 4 – Pest control and proofing.

The disused car trailer used for the store of vegetables needs to have a hard brush strip placed on the gap to prevent pests (draft excluder) and also needs a thermometer to check the internal temperature, and to be included in the cleaning schedule EC Regulation 852/2004 Chapter 1 (1) Annex 11 General requirements for food premises, food premises are to be kept clean and maintained in good repair and conditionThe restaurant need to contact the local authority to organise food safety training courses for all staff and management members. Level 2 in food safety in catering, which provides fundamental food hygiene for all food handlers. The manager and key staff, such as the chef and one other member of staff to attend an HACCP for the training of managers and supervisors in hazard analysis principles and their applications and legal requirements. This can also be done on line, not as a replacement for training, the advantage of this is that the staff members are not taken out of the business. AdviceThis should come from the EHP and local suppliers, and other stakeholders involved in the business that have food safety and hygiene knowledge.

Best services for writing your paper according to Trustpilot

Premium Partner
From $18.00 per page
4,8 / 5
4,80
Writers Experience
4,80
Delivery
4,90
Support
4,70
Price
Recommended Service
From $13.90 per page
4,6 / 5
4,70
Writers Experience
4,70
Delivery
4,60
Support
4,60
Price
From $20.00 per page
4,5 / 5
4,80
Writers Experience
4,50
Delivery
4,40
Support
4,10
Price
* All Partners were chosen among 50+ writing services by our Customer Satisfaction Team

Coaching This should come from the EHP. Also with the introduction of Safer Food Better Business (SFBB) should improve the business standards, which should increase sales for the restaurant. There next inspection should be much better; which will increase their scores on the doors. The Taj Mahal Restaurant at the time of inspection is a medium risk business with a high risk of non compliance therefore the intervention method that should be implemented is that of inspection.As the restaurant is a Category A rating on the Food Establishment Intervention Rating, these inspections should take place every six months, until the restaurant has improved their food safety and hygiene practices. In conclusion, primarily whilst researching information for this case study, the author believed that a more formal approach to manage the food safety and hygiene issues that had occurred in the Taj Mahal Restaurant would be the most appropriate method of intervention.However, on reflection, and after completing a risk rating, in accordance with the Food Law Code of Practice Annex 5, and taking into consideration that this is a new small business, contributing to the community, the method of intervention, through the justifications has altered to an informal approach.

Whilst being a Category ‘A’ establishment with a large number of legislative non compliances, it was acknowledged that there had been an accumulation of events leading up to a poor inspection.These being from the proprietor failing to register the business through to the management, chef, and staff not complying with legislative practices. Had the establishment initially sort advice from the Local Authority and informed their designated Environmental Health Practioner of their intentions with the business prior to opening, perhaps these non compliances would have been reduced significantly. As this is a newly established business, there is scope for immense improvement.Whilst the author understands the implications that poor food safety and hygiene presents to a community, an important management contrivance is to work with, and alongside the restaurant for maximum achievement of goals for both the Practioner and the business.

It would be unnecessary to burden the restaurant with additional paperwork as in the ‘Hampton Review’ Instead, providing that the business complies with the improvement requirements to bring them up to an acceptable standard within the suggested time frames, the author believes that this will become a compliant restaurant.