Service of Food handlers or by 4 X 3 = 12 Handlers to observe good hygiene 2 X 3 = 6 M pre-cooked consumers directly touching H practices M food. food - Cross contamination. Food to be served in individual Food poisoning bacteria portions to prevent contact by other transferred to food causing consumers. illness Display of Storage of food above 4 X 3 = 12 Food to be stored above 8o C for no 2 X 3 = 6 Handlers to M food stuffs 8o C . H longer than 4 hours. All food to be M monitor that this Food poisoning due to thrown away once this limit is requirement is micro-organism growth reached. being met. conditions Re-heating Cold spots in cooking (food 4 X 3 = 12 Liquid food to be brought up to a 2 X 3 = 6 Food handlers M Liquid food not all heated above 83o C) H rolling simmer M to be made (curry, - Liquid food to be stirred regularly aware of good soup, stews Food poisoning due to ideal during re-heating. practice. etc.) micro-organism growth Food to be checked to ensure that it conditions is piping hot throughout (using thermometer were possible) Food to be kept covered wherever possible. Hot holding Display of food 4 X 3 = 12 Food to be stored below 63o C for no 2 X 3 = 6 Handlers to M (display below 63o C - Food H longer than 2 hours. M monitor that this food) poisoning due to ideal Food to be discarded after this time. requirement is micro-organism growth Only small amounts to be prepared at being met. conditions any given time to prevent excess wastage Use of Rice Electricity Electric 4 X 5 = 20 All electrical equipment including 1 x 5 = 5 Handlers to M – boilers burns, fire. H cables to be PAT tested. M make sure that Electrical equipment to be used in they are aware accordance with manufacturer’s of the guidelines manufacturer’s
Service of pre-cooked food. Food handlers or by consumers directly touching food - Cross contamination. Food poisoning bacteria transferred to food causing illness 4 X 3 = 12 H Handlers to observe good hygiene practices Food to be served in individual portions to prevent contact by other consumers. 2 X 3 = 6 M M Display of food stuffs Storage of food above 8o C . Food poisoning due to micro-organism growth conditions 4 X 3 = 12 H Food to be stored above 8o C for no longer than 4 hours. All food to be thrown away once this limit is reached. 2 X 3 = 6 M Handlers to monitor that this requirement is being met. M Re-heating Liquid food (curry, soup, stews etc.) Cold spots in cooking (food not all heated above 83o C) - Food poisoning due to ideal micro-organism growth conditions 4 X 3 = 12 H Liquid food to be brought up to a rolling simmer Liquid food to be stirred regularly during re-heating. Food to be checked to ensure that it is piping hot throughout (using thermometer were possible) Food to be kept covered wherever possible. 2 X 3 = 6 M Food handlers to be made aware of good practice. M Hot holding (display food) Display of food below 63o C - Food poisoning due to ideal micro-organism growth conditions 4 X 3 = 12 H Food to be stored below 63o C for no longer than 2 hours. Food to be discarded after this time. Only small amounts to be prepared at any given time to prevent excess wastage 2 X 3 = 6 M Handlers to monitor that this requirement is being met. M Use of Rice boilers Electricity – Electric burns, fire. 4 X 5 = 20 H All electrical equipment including cables to be PAT tested. Electrical equipment to be used in accordance with manufacturer’s guidelines 1 x 5 = 5 M Handlers to make sure that they are aware of the manufacturer’s M
Risk%20Assessment_Food%20stalls.docx