Appendix 1
Main factors contributing to outbreaks of foodborne illnesses
Below is a list of the most common factors contributing to outbreaks of foodborne illnesses.
These factors can be categorised into two groups:
1. Microbiological contamination of food
i. Use of unsafe food source
ii. Cross-contamination
iii. Infected food handlers
2. Survival or growth of food poisoning micro-organisms in food (related to
improper time / temperature control)
i. Inadequate cooking
ii. Prolonged storage of food between 4°C and 60°C (Temperature danger zone at
Appendix 1(i) )
iii. Improper cooling
iv. Inadequate reheating
v. Inadequate thawing of food before cooking
vi. Preparation of food too far in advance and storage of food at temperature danger zone
vii. Improper handling of leftovers
Improper time/temperature control
Microbiological
contamination of food
Survival or growth of food
poisoning micro-organism
in food
24
Outbreaks
of foodborne
illnesses
Appendix 1(i)
Temperature danger zone
High
Temperature
(Not suitable for food
poisoning bacteria to
survive)
Temperature
Danger Zone
(Food poisoning
bacteria grow rapidly)
Low Temperature
(Food poisoning
bacteria grow slowly)*
Food should be stored at 4°C or below or above 60°C
to retard the growth of food poisoning bacteria.
* Note: Some of the food poisoning bacteria can still grow at low temperature, e.g. Listeria monocytogenes.
25
Appendix 2
Examples of hazards
A hazard is anything in food that may cause harm to consumers.
Hazards may be biological, chemical or physical:
Biological
Sources
Suspected Food Items
s Salmonella spp.
gastrointestinal tract of humans
and animals
Meat and its products, milk and
eggs, etc.
s Staphylococcus aureus
skin, hair, nose and throat of
humans, and animals
Flour confection, milk and its
products, egg products, ham and
ready-to-eat foods (e.g. cooked
food, sandwiches and sushi), etc.
s Vibrio parahaemolyticus
marine environment and seafood Shellfish to be eaten raw and
undercooked shellfish, etc.
s Listeria monocytogenes
soil, faeces of humans and
animals, sewage and grease
Raw milk, soft cheese, poultry,
meat and cold dishes (e.g. salad,
coleslaw and sandwiches), etc.
s Norovirus
Sewage and shellfish
Salad, raw vegetables and
shellfish (e.g. oysters), etc.
s Hepatitis A virus
Sewage and shellfish
Shellfish (e.g. clams and oysters),
etc.
Chemical
Suspected Food Items
s Prohibited pesticides
Leafy vegetables
s Toxins (Fish)
Coral reef fish
s Mycotoxins
Corns, nuts/peanuts and their products, cereals
and figs
Physical
s Glass fragments
s Metal fragments
s Stones
26
Food Safety Plan Worksheet
Appendix 3
Production Flow Chart
27
Appendix 4
Food Safety Plan Worksheet
Stage :
Hazards
Control Limits
Monitoring Procedures
What
How
When
Who
Corrective Actions
Records
28
Appendix 5
Approved Suppliers Record Form
Product
Details of supplier (e.g. name, address, phone number
and food safety management system, etc.)
Date
approved
Remarks
Signature
Date
29
Appendix 6
Unqualified Suppliers Record Form
Product
Details of supplier (e.g. name, address, phone number
and food safety management system, etc.)
Causes of failure
Signature
Date
30
Appendix 7
Purchasing Record Form
Ordered date
Name of product
Supplier
Amount of
product
Packaging
Specification
(with / without)
Arrival date
Signature
31
Appendix 8
Record Form for Receiving Frozen Products
Date
Time
Name of product
Supplier
Amount of
Temp
Packaging
product
(°C)
Comments
Corrective actions
(if any)
Signature
32
Standard
Temperature: at –18°C or below or food is entirely frozen
Absence of large ice crystals
Package: intact
Monitoring Methods
Visual inspection and use of suitable food
thermometers
Appendix 9
Record Form for Receiving Chilled Products
Date
Time
Name of product
Supplier
Amount of
Temp
Packaging
product
(°C)
Comments
Corrective actions
(if any)
Signature
33
Standard
Temperature: 4°C or below
Expiry date: use by and best before dates
Package: intact
Monitoring Methods
Visual inspection and use of suitable food
thermometers
Appendix 10
Record Form for Receiving Dry Products
Date
Time
Name of product
Supplier
Amount of
Packaging
product
Comments
Corrective actions
(if any)
34
Standard
Expiry date: use by and best before dates
Package: intact
Monitoring Methods
Visual inspection
Signature
Appendix 11
Temperature Log
Device*: Freezer/Chiller/Hot holding apparatus/
Location/Code :
Standard*: b–18°C/ b4°C / >60°C /
Check Frequency :
Corrective Action :
Date
Time
Remarks :
Temperature
Audited by :
* Please delete where inappropriate.
Corrective actions
(if any)
Comments
Date :
35
Signature
Appendix 12
Corrective Action Record Form
Date
Time
Control limits contravened
36
Corrective actions
Signature
Appendix 13
Cleaning Schedule Record Form
Equipment to be
cleaned
Location of the
equipment
Cleaning agents
to be used
Cleaning
frequency
Cleaning method
Date
Time
Signature
Audited by :
Remarks
Date :
37
Appendix 14
Pest Control Inspection Record Form
Date
Location
checked
Signs of pests (Yes / No)
38
Actions taken
Signature
Appendix 15
Pest Control Monitoring Record Form
Date
Location
checked
Type of baits
Evidence of
infestation
39
Actions taken
Signature
Appendix 16
Staff Training Record Form
Name
Position
Previous training received
Name of programme /
Type of certificate
Contents
Organisation
Additional training required:
40
Date of training
Appendix 17
Customer Complaint Record Form
Date of complaint
Name of the complainant
Telephone number of the
complainant
Cause of the complaint
Ways of sending the
complaint
Oral/Written
Staff receiving the
complaint
Staff handling the
complaint
Result of the investigation
Corrective actions taken
Response of the
complainant
Not satisfactory/Satisfactory
Remarks
41
Appendix 18
Food Safety Plan
Manager Self-inspection Checklist
Part 1
Checked by :
Date:
I. Personal Hygiene
Standard
Yes
Employees wear proper clothing
Food handlers wear hair restraints
Fingernails are short, unpolished and clean
Jewellery is limited to watch and plain ring
Gloves are changed at critical points
Open sores, cuts or bandages on hands are
completely covered while handling food
Adequate handwashing and drying facilities
are available
Wash hands routinely and thoroughly,
follow proper handwashing procedures
No smoking in preparation, service, storage
and warewashing areas
Eat, drink, or chew gum only in designated
areas away from work areas
Employees take appropriate action when
coughing or sneezing
Disposable tissues are used and disposed of
after coughing/blowing nose
Personnel with infections restricted
Employee illnesses are documented
42
No
N/A
Comments
Date
corrected
Appendix 18
II. Utensils and Equipment
Standard
Yes
No
N/A
Comments
Date
corrected
Yes
No
N/A
Comments
Date
corrected
All small equipment and utensils, including
cutting boards and can openers, are
thoroughly cleaned between uses
Small equipment and utensils are air dried
Work surfaces are clean to sight and touch
Work surfaces are washed and sanitised
between uses
Thermometers are washed and sanitised
between each use
Drawers and racks are clean
Small equipment is inverted, covered, or
otherwise protected from dust or
contamination when stored
III. Cleaning and Sanitising
Standard
Three-compartment sink is properly set up for
warewashing (wash, rinse and sanitise)
Cleaning procedures are in place for utensils,
equipment and premises
Chlorine test kit or thermometer is used to
check sanitising rinse
If heat sanitising is used, utensils should be
immersed in boiling water
If using chemical sanitiser, proper dilution
should be ensured
Cleaning chemicals and equipment are
stored properly
The utensils are allowed to air dry
Adequate clean wiping cloths are provided
Cleaned tableware and utensils are properly
stored
43
Appendix 18
IV. Waste Disposal
Standard
Yes
No
N/A
Comments
Date
corrected
Yes
No
N/A
Comments
Date
corrected
Adequate waste disposal bins are provided
Waste disposal bins are washed and
sanitised
Waste disposal bins are emptied as
necessary
Cartons and waste are removed from food
preparation area
Waste storage area is insect- or
rodent - proof
Proper storage is available for brooms, mops
and other cleaning utensils outside food
preparation area
V. Pest Control
Standard
Screens are put on open windows and doors
and properly maintained
A pest control program is in place
No evidence of pests is present
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Appendix 18
Part 2
Checked by :
Date:
Food Production
Stage
Control limits
Yes No
Receiving Inspect incoming food and supplies
immediately upon receipt
All foods and supplies are promptly
moved to proper storage areas
Receiving area is clean and free of
food debris, boxes or other refuse
Chilled and frozen products are
arriving at correct temperature
Products are supplied by approved
suppliers
Dry
Storage
Storage area is dry and well
ventilated
All foods and paper supplies are
stored off the floor
All foods are labelled with name
and (expiry / delivery) date
FIFO (First-in-first-out) is used
There are no bulging or leaking
canned goods in storage
Opened bulk-food supplies are
stored in containers with tight-fitting
lids
Food is protected from
contamination
All surfaces and floors are clean
Chemicals and cleaning supplies
are stored away from food and
other food-related supplies
45
N/A
Comments
Date
corrected
Appendix 18
Stage
Control limits
Yes No
Cold
Storage
Thermometers are conspicuous and
accurate
Proper temperatures are maintained:
4°C or below for chillers and
–18°C or below for freezers
All foods are stored off the floor
Units are clean
Food is arranged in a way to
allow air circulation
Cooked foods are stored above or
separately from raw foods
Proper chilling procedures have
been practised
All foods are properly wrapped,
labelled and dated
FIFO (First-in-first-out) is used
Food
Handling
Frozen foods are thawed under
refrigeration or in cold running water
Food is kept under appropriate
temperature (i.e. cold foods at 4°C
or below and hot foods above 60°C
Food is tasted using proper method
Food is prevented from
cross-contamination
Food is handled with clean utensils
or clean hands
Avoid touching parts of utensils that
directly contact food
Proper cooling procedures have
been practised
46
N/A
Comments
Date
corrected
Appendix 18
Stage
Control limits
Hot
Holding
Units are clean
Yes No
Food is heated to 75°C or above
for at least 30 seconds before
placing in hot holding
Temperature of food being held is
above 60°C
Food is protected from contamination
Display
Display of ready-to-eat and non
ready-to-eat foods is separated
Different sets of utensils are used
to handle ready-to-eat and non
ready-to-eat foods
Hot foods are kept above 60°C
Cold foods (e.g. raw oysters,
sashimi and salad) are kept at 4°C
or below
Transport
Transport containers and carts are
regularly cleaned and sanitised
Proper temperatures are maintained
during transport: at 4°C or below
for cold foods and above 60°C for
hot foods
Transport carts and containers for
food are covered
Transport vehicles are clean
47
N/A
Comments
Date
corrected