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Community and Enterprise ResourcesFleet and Environmental
Services
Environmental Health Section
Environmental food safety/food hygiene inspection report
Date of issue: 22 April 2013
Barry Douglas Home Bakery92 Purdie StreetHamiltonML3 0NF
Requirements1. Article 5 (1) of Regulation (EC) No. 852/2004
requires a proprietor of a food business to
implement a food safety management system based on HACCP. This
requirement wasintroduced in January 2006. What this means in
practice is that you must be able to showwhat you do to ensure you
produce food which is safe to eat, and establish documents
andrecords to demonstrate that satisfactory controls are in place.
You must identify, control andmonitor all steps and activities of
your food business that are required to ensure that food issafe to
eat.
The following deficiencies were noted and require your earliest
attention;
- You require to ensure that your premises are kept clean,
maintained and in good condition.This can be achieved by
implementing a documented cleaning schedule into your food
safetymanagement system. The schedule should detail the
following:
- Tasks- Cleaning/disinfection frequencies-
Cleaning/disinfection methods (including chemical dilutions)-
Specifications available for cleaning/disinfection agent
- Although there were sheets detailing some cleaning tasks
within the premises mainly inrelation to the front bakery area and
front shop, it was not fully representative of all cleaningrequired
on a daily and weekly basis. Record must be amended to include all
areas of the
premises e.g. including bake house and include details listed
above.
- It was apparent from discussions during the inspection that
that there was at least one foodhandler in the business who has no
formal food hygiene training. You must ensure that allfood handlers
engaged in your food business are supervised, instructed and
trained in foodhygiene matters to a level appropriate to their work
activity. Those members of staffresponsible for the maintenance of
the monitoring and associated documentation relating tofood safety
in the premises must have received adequate training in the
application of theHACCP principles.
2. The filers in the extraction canopy in the cooking area were
dirty. You require to thoroughlyclean the filters and thereafter
maintain in a clean condition.
(EC Regulation 852/2004, Annex II, Chapter II, Paragraph
1(c))
3. The ceiling and walls behind the oven in the bake house were
dirty/greasy. You require tothoroughly clean the ceiling and walls
and thereafter maintain in a clean condition.(EC Regulation
852/2004, Annex II, Chapter II, paragraph 1(c))
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4. The sink in the bake house was dirty. You require to
thoroughly clean the sink and thereaftermaintain in a clean
condition(EC Regulation 852/2004, Annex II, Chapter II, Paragraph
3)
5. There was a build up of food debris and dirt below equipment
in the bake house. This arearequires to be thoroughly cleaned and
thereafter maintained in a clean condition.(EC Regulation 852/2004,
Annex II, Chapter II, paragraph 1(c))
6. The extraction fan on the window in the bake house was dirty.
You require to thoroughlyclean and thereafter maintain in a clean
condition.(EC Regulation 852/2004, Annex II, Chapter II, paragraph
1(c))
7. You must ensure that the detergent which is being used for
cleaning surfaces and handwashing equipment is effective to ensure
adequate disinfection and killing of bacteria.Adequate facilities
require to be provided for cleaning and disinfecting utensils,
equipmentand work surfaces i.e. suitable cleaning products which
meet the following specifications:
BS EN 1276:1997
BS EN 13697:2001
In addition you must ensure that all detergents are used at the
correct dilution in accordancewith the manufacturers directions.(EC
Regulation 852/2004 Article 4(2) and Annex II Chapter II Paragraph
2)
8. The internal surfaces of the upright fridge used to store
salad vegetables and sandwichfillings and the under counter fridges
in the front shop were dirty. You require to thoroughlyclean all
surfaces of the fridges and thereafter maintain in a clean
condition.(EC Regulation 852/2004, Annex II, Chapter II, paragraph
1(c))
9. A food container used to store cold meat in the refrigerator
was damaged and therefore wasunsuitable for the purposes intended,
damaged or cracked storage containers can result in
contamination of foodstuffs and prohibit effective cleaning. You
must ensure that allcontainers are in good repair and are so
constructed or designed as to permit adequatecleaning and
disinfection(Regulation (EC) 852/2004, Annex II, Chapter V,
Paragraph1)
Recommendations
No recommendations.
Contact information
For more information or if you want this information in a
different format or language, please phone(01698) 454304 or email
[email protected]
