KEE food safety experts work with architects and engineers to ensure proper kitchen layouts that do not only maximize efficiency and productivity but also promote food safety protocols.
The food safety based kitchen inspections identify gaps and recommend the appropriate actions required to ensure compliance. They are usually followed by detailed gap reports and repeated every year and when needed.
Facilities:
– Layout (flow of work, segregation between areas)
– Walls
– Floors and drains
– Ceilings
– Lighting
– Ventilation and cookers hoods
– Working surfaces and shelving
– Machines, equipments and utensils – Dishwashing
– Availability of toilet (staff & customers)
– Fire extinguisher
– First aid facilities
Water/ice:
– Treatment (potable)
– Water supply (hot & cold) – Ice supply
– Lab testing
– Ice machine
Any measuring equipment calibration:
– Calibration frequency
– Calibration proof
Staff training:
– Training level achieved – Training certificate
Waste management: – Waste room
– Waste bins
– Flow of waste
Stock rotation:
– Labelling
– Stock rotation (FIFO)
Cleaning and disinfection: – General cleanliness
– Cleaning schedules
– Usage of proper chemicals – Steward training
Pest management:
– Pest activity
– Pest control contract
– Pest control documents
Procedures:
– Receiving procedures
– Storing procedures
– Housekeeping procedures – Cooking procedures
– Cooling procedures
Regular spot kitchen audits evaluate the effectiveness of the food safety management system. They are frequent and designed to make sure all the food handlers are following the food safety standards in terms of personal hygiene and practices during the working hours. Spot inspections are followed by reports stating the deviation and the corrective action.
Sometimes on-site teaching is very efficient at this stage after initial staff training has been conducted.
HACCP and ISO 22000 are 2 food safety management systems that can be applied to any organization in the food chain, farm to fork.
Becoming HACCP or ISO22000 certified allows food establishments to show their customers that they have a food safety management system in place and that they are producing safe food.
Whereas HACCP focuses purely on food safety, ISO goes further as it looks at business processes and structures.
Kee Food Safety Award is a program that has been designed to meet the need of small and medium food establishments who want to comply with the food safety inspections conducted by inspectors of the local authorities adhering to local food safety rules and regulations.
Kee Food Safety Award can be implemented in 4 steps:
Step 1: Initial Food safety Based Kitchen Inspection – Discussed in section 2 of the Food Safety Consultancy part.
Step 2: Level 2 Award in Food Safety training conducted for all food handlers to raise awareness and get better results.
Step 3: The implementation of a food safety management system based on HACCP standards that is suitable for the establishment.
Step 4: Regular Spot Audits – Discussed in section 3 of the Food Safety Consultancy part.