The Boat House Group Commerce Essay

Published:

This essay has been submitted by a student. This is not an example of the work written by our professional essay writers.

Health and Safety is of prime importance to the Boat House Group, hereafter referred to as the Company, we will seek to conduct their business in such a way as to avoid harm to our Staff and all others who may be affected directly or indirectly by our activities.

The positive impact of introducing a Health and Safety Management System throughout the Company will provide a systematic approach to reducing hazards and risks.

This Management System is based on nationally and internationally agreed principles, defined and developed to provide the necessary strength, flexibility and appropriate foundation for the development of a sustainable health and safety culture throughout the Company.

The practical recommendations of the procedures and arrangements within this document are intended for use by all those who have a responsibility for managing the health and safety activities undertaken by the Company.

As an employer we are accountable for and have a duty to organise, arrange and ensure that health and safety obligations are satisfied. The implementation of a Health and Safety Management System is a useful way of fulfilling this duty. This document is designed to be a practical tool to assist the Company to achieve continual improvement in health and safety performance.

Below is a description of how food safety management procedures ensure effective compliance with current legislation and codes of practice in your catering business.

 It is the job of the food handler to ensure the protection of human health by preventing edible substances, which are defined by law, from becoming hazardous and by minimizing the risks from those hazards

It is now a legal requirement for all food businesses to put in place 'food safety management procedures' based on the principles of HACCP (hazard analysis and critical control points).  If you run a food business you must keep records relating to these procedures.

To help small businesses meet these requirements the Food Standards Agency has developed a pack called Safer Food Better Business.  It is jargon-free and easy to use.  Once the 'safe methods' fact sheets have been completed, it only takes one minute a day to complete.

Health and Safety Policy

Purpose

To ensure, so far as is reasonably practicable, the health, safety and welfare of our Staff while they are at work and of others who may be affected by their undertakings, and to comply with all the relevant legislation.

Scope

To ensure the principles of health and safety are clearly understood throughout the Boat House Group we will be committed to:

Ensuring that there are arrangements put into place for the effective planning, development and review of this health and safety policy;

Ensuring that appropriate systems are developed and maintained for the effective communication of health and safety matters throughout the Company;

Protecting the safety and health of all Staff within the Company by preventing work-related injuries, ill health, disease and incidents;

Complying with relevant health and safety laws and regulations, voluntary programmes, collective agreements on health and safety and other requirements to which the Company subscribes;

Ensuring that Staff and their representatives are consulted and encouraged to participate actively in all elements of the Health and Safety Management System;

Continually improving the performance of the Health and Safety Management System;

Provide the necessary information, instruction and training to Staff and others, including temporary Staff to ensure their competence with respect to health and safety;

Devote the necessary resources in the form of finance, equipment, personnel and time to ensure the health and safety of Staff. Expert help will be sought where the

Liaise and work with all necessary persons to ensure health and safety, and will also ensure that adequate arrangements are also in place for ensuring the health and safety of visitors.

Any room or area where food is stored, prepared, transported, processed or sold must be kept clean including yards, outside areas and out buildings used for storage.

The benefits of doing this are

It helps to maintain a pleasant working environment which in turn could help motivate staff and improve productivity.

Helps the food handlers have a better understanding of hygiene legislation.

It gives the company abetter impression of the company

Can help keep wastage down i.e. the amount of food thrown away

It can minimise the cost of maintenance and replacement of equipment and facilities.

Most importantly a clean and tidy food premises help reduce work place accidents caused by slipping or tripping.

Time and temperature control is one of the most effective ways of preventing food borne illness and is an essential tool of due diligence.

It is important that all companies have relevant temperature recording systems in place which I will cover further in part three.

One of the best ways a manager can ensure the effective food safety procedures is to plan review and implement the procedures in the work place clearly and keep it simple so the staffs understands the procedures.

Making sure the buildings were food is prepared covers three main stages; these are planning, design and construction. The main thing is to find a suitable site that can provide easy access for deliveries and catchment area for customers. You must also take in to account pollution or contamination from the surrounding environment.

It is fair to assume from the simple definition that the word food covers anything we eat or drink.

Legislation is usually very specific about what we can and can't include under the heading of food. This can vary slightly from country to country, or by way of description.

The food safety legislation in the UK covers the following:

The relationship between British and European Union food safety legislation

The application of European directives to member states

The main requirements of legislation in the UK dealing with food safety

How legislation is enforced and the actions that can be taken by enforcement officers

The consequences of legal and non compliance

Legislation as a guide to effective management practice.

The list of legislation connected with food is extensive, covering broad issues of food safety and hygiene, composition, quality, labelling, standards and packaging. It also covers specific issues affecting meat, poultry, selfish and dairy foods.

Until 1990 food legislation differed throughout the UK. The main food legislation is the same throughout the UK, although there is still some separate provision for Scotland and Northern Ireland. The two main reasons for the change in 1990 was the need to have legislative consistency throughout member states of what is now the European Union and the second was to enable the British food industry to operate to consistent legal requirements throughout the UK.

The Food Safety Act 1990, which covers England, Wales and Scotland, deals with the safety of food from primary production through all possible stages to sale or service to the consumer.

The legislation places duties on government ministers, food authorities, trading standards, environmental health departments and food businesses.

The 1990 Act is divided into four parts

duties and powers of ministers

The Act allows ministers to make regulations and imposes certain duties or powers. Ministers can issue a company with an emergency control order covering commercial operations if they think an imminent risk of injury to health. They can also remove proves form local authorities if they are failing to carry out its duties properly. Ministers can issue codes off practice to food authorities to provide guidance on enforcing the Act and its regulations.

duties of food businesses

The legal responsibility of the Act for a food business normally lies with the owner, the most senior manager or the person in charge. The court can stop someone from working with in the food business if they have a conviction for food offences. There are two categories, the food being sold and the cooperation of the enforcement officers.

duties and powers of enforcement officers and food authorities

The Act places a number of duties on the food authority normally the local authority and the EHO. The EHO,s main duties is to enforce the provisions and regulations of the Act.

defences, offences and penalties

This covers the requirements for food authorities to enforce the Act. It also covers the main offences and deals with the serving of notices and orders on food business.

In the 1990 food safety act, says that food includes

·         Drink

·         Articles and substances that are of no nutritional value which are used for human consumption

·         Chewing gum and similar products

·         Ingredients used in all preparation of food

The 1990 food safety act also makes it clear it does not include things such as medicines, controlled drugs and animal feed or fodder.

Food safety defined

I would define food safety as being secure from harm, injury and danger. We should consider safety in terms of hazards and risks. A hazard is a source of danger, a condition or situation that that might cause harm to the consumer, while a risk is more likely to occur.

It will become clear in this report that food safety is concerned with issues such as undesirable ingredients {contaminants} and food is unfit to eat, but as nothing to do with any nutrition value

Codes of practice for companies should include the following

that all your employees know they have a legal responsibility to safeguard the health of consumers

that all food handlers must keep themselves clean

wear clean and protective clothing

keep their workspace clean

protect food from contamination

store, prepare and display food at a safe temperature

inform you if they have any symptom of food borne illness

Make sure employees know that they must not do anything

can expose food to contamination

serve or sell food that is unfit for human consumption

sell food with an expired date mark

work with food if they have symptoms of a food borne illness unless they have been given the all clear.

Food safety legislation is to prevent from becoming ill and perhaps dying. The manager or owners role is to ensure that the law is observed.

Part two

I will be putting together a code of practice for the Boat House Group for all food handlers that may help a due diligence defence.

We recognise our responsibility to safeguard the health and safety of all our Staff, any impact on the environment, and persons who may be affected by our activities.

The Company will implement our Health and Safety Management System in such a way as to meet the operational requirements of the Company and relevant Health and Safety legislation.

In order to fulfil our duty of care we have appointed Law at Work to provide competent health and safety advice, and to assist us in developing a pro-active Health and Safety Management System.

The food product

The production process

The equipment used to produce the product

The production personnel for each stage of the production process

The risks of hazards occurring at each stage are then considered and critical control points (CCPs) identified. A critical control point (CCP) is defined as:

Quality Control Systems

Quality assurance is becoming increasingly important in relation to the management of systems controlling the quality and safety of food. However, many people are unsure of its exact meaning and how it can be applied to the broad areas of work that is encompassed by the food industry.

What Is Quality?

Quality can be defined, as the totalling of features and characteristics of a product or service that bear on its ability to satisfy stated or implied, needs. Within this definition concept of fitness for a given purpose, customer satisfaction, safety and value for money can be identified. It does not, however, mean the most expensive are the most excellent. A beef fillet steak is perceived as a high quality food and a traditional beef sausage a low quality one. However, if a customer requires a low cost meal which is easy to make and requires minimum preparation, yet is still satisfying and fills the hunger gap, one may consider the sausage a better buy and therefore in certain circumstances a product which merits an equal quality rating. Quality must therefore not be confused with the grade of the product.

Quality Assurance

Quality assurance may be considered as all the planned and systematic actions necessary to provide confidence that a product or service will satisfy the customer's requirements for quality over time. Over the years many people have developed their own Quality Assurance Systems. It is often said that the standard is common sense set down on paper in an organised fashion. Quality control is differentiated from quality assurance in that it is a series of techniques used to assess compliance with a specification by product sampling. This often takes place at the end of production and the information is then fed back into the organisation. It is in essence a reactive process, which identifies things that may be wrong after the event and does not necessarily determine the cause of the problem. Quality assurance is proactive and attempts to stop things going wrong in the first place, often said to be getting it right first time every time. It usually involves a continuing evaluation of factors affecting the adequacy of specification for intended applications as well as audits of production, installation and inspection operations. This continuous product assessment and fault correction is the responsibility of all staff, especially those involved in preparation and production.

Improve the levels of plant and personal hygiene to achieve effective hygiene and comply with good manufacturing practice

Implement hazard analysis and control and monitoring at all points which are critical to food safety

Eliminate factors which prevent the specification being achieved

Hazard Analysis And Critical Control Points

The hazard analysis critical control point (HACCP - pronounced hassop) approach to managing and controlling hazards was developed in the early 1960's. The original system was developed from ideas used in the engineering industry, which were first applied to control the safety of food for astronauts during the space race. The HACCP approach applies to zero-defects approach to the production of food, i.e. the idea that it is possible to produce a perfect (safe) product. In order to establish a HACCP system for a particular product it is necessary to complete a detailed analysis of hazards associated with:

The food product

The production process

The equipment used to produce the product

The production personnel for each stage of the production process

The risks of hazards occurring at each stage are then considered and critical control points (CCPs) identified. A critical control point (CCP) is defined as:

"A point or procedure in a food production system where control can be exercised and the hazard eliminated or the possibility of it occurring minimised"

Once the CCPs have been identified, appropriate control systems that can be monitored are put into place. These systems ensure that the limits by which the particular CCP is governed are not exceeded. If they are, immediate action is taken to remedy the situation. For example, a CCP require that cooking process heats the food product to 72° and holds it at that temperature for two minutes. Should the temperature fail to reach 72° the CCP will not control the hazard. In this case it would be likely that a record would be made that the product failed to reach the appropriate temperature and so the heat treatment would be repeated.

The Practical Implementation Of Quality Assurance

In order to establish a quality assurance system it is necessary to:

Prepare a statement of quality

Decide on a system of appraisal and assessment of current company performance

Determine the performance standard that is required

Determine how to measure quality

Ensure that there is a team approach and commitment to understanding decision making

Raise the hygiene awareness and improve the skills of the workforce by training

Improve the relationship with suppliers and clearly state the required quality

Improve the levels of plant and personal hygiene to achieve effective hygiene and comply with good manufacturing practice

Implement hazard analysis and control and monitoring at all points which are critical to food safety

Eliminate factors which prevent the specification being achieved

Setting up an ASC system

There are seven basic steps in the ASC procedure.

1 Planning

2 The Assured Safe Catering Team

3 Draw A Flow Chart

4 Hazard Analysis

5 Repeat Stage 4 For Each Stage In Your Operation

6 Check The System

7 A Full Review

Step 1 Planning

Whatever the scale of your operation, some planning is essential so that normal working routines are not disrupted. An ASC system should be introduced gradually to allow for changes to be made in the workplace. The successful implementation of ASC requires the full co-operation of your workforce, so you should allow time for employees to become used to new procedures.

Step 2 The Assured Safe Catering Team

If possible, the implementation of ASC should be undertaken by a team of people working towards a common goal. It is unlikely that one individual will have all the necessary expertise to be able to identify all the likely hazards and appropriate control mechanisms.

Step 3 Draw A Flow Chart

Whether the kitchen you work in operates a traditional cook-serve system or a large-scale cook-chill system, ASC can provide a logical hygiene management system. Broadly speaking, all catering operations operate to the same basic series of process steps. These are shown in the chart below.

The Process Stages In Catering Operations

Step 4 Hazard Analysis

Step 4 is divided into six stages of a HACCP analysis.

List hazards

Identify controls

Critical control points

A recording system

Implement

Monitor

Step 5 Repeat Stage 4 For Each Stage In Your Operation

Once you have completed step 4 repeat the whole process until ASC is operating at each stage in your operation. Do not worry if it seems to take a long time to get though all the stages, it is better to implement the system slowly and thoroughly than to rush and end up with a system that does not work.

Step 6 Check The System

Once the full ASC system is operating you will need to review the situation to ensure that it is all operating as you intended: i.e. ensure that all the CCPs are being correctly implemented and monitored, and that all your staff are coping with the new system.

Step 7 A Full Review

Once the system has been operating for a while you should review procedures again and iron out any problems. Do not change things unless your original control is unworkable or inadequate. Modifications may be necessary at some point in time but should not be undertaken unless they are really necessary. Whilst the whole idea of ASC is that it is flexible and adaptable system, constant change will confuse your staff and will result in an unworkable system.

This step should be carried out periodically to review the whole ASC system for your operation. Remember that new staff should be trained and they should understand the reasons why they should monitor CCPs effectively as shown in the following diagram.

Flow Chart Of Catering Operations - Food Risk Assessment

Health and Safety Policy

Purpose

To ensure, so far as is reasonably practicable, the health, safety and welfare of our Staff while they are at work and of others who may be affected by their undertakings, and to comply with all the relevant legislation.

Ensuring that there are arrangements put into place for the effective planning, development and review of this health and safety policy;

Ensuring that appropriate systems are developed and maintained for the effective communication of health and safety matters throughout the Company;

Protecting the safety and health of all Staff within the Company by preventing work-related injuries, ill health, disease and incidents;

Complying with relevant health and safety laws and regulations, voluntary programmes, collective agreements on health and safety and other requirements to which the Company subscribes;

Ensuring that Staff and their representatives are consulted and encouraged to participate actively in all elements of the Health and Safety Management System;

Continually improving the performance of the Health and Safety Management System;

Provide the necessary information, instruction and training to Staff and others, including temporary Staff to ensure their competence with respect to health and safety;

Devote the necessary resources in the form of finance, equipment, personnel and time to ensure the health and safety of Staff. Expert help will be sought where the

Liase and work with all necessary persons to ensure health and safety, and will also ensure that adequate arrangements are also in place for ensuring the health and safety of visitors.

PART THREE

On the 26th August 2010

Four people came to the Tree House (part of the boat house group) two people had roast chicken with gravy and one had rib eye steak and one had tomato and basil pasta. They ate at 8pm and left at 9.30 pm the first symptoms began at 5am two people were ill and one seriously who was hospitalised. Their symptoms included diarrhoea and abdominal pain, the reason one was hospitalised she already had a serious bowel illness and this resulted in her having part of her bowel removed.

We came to this conclusion through the following investigation taken place. The environmental health were called in they took statements from all the people in the party, listing everything that they had eaten the conclusion was the gravy. They also took samples of certain foods due to the time scale by the time the environmental health came in they were back to making packet gravy. They also interviewed the manager and the head chef asking exactly how certain things were made ie the gravy, they looked at temperature checks and asked what the hot holding, cool down company policy was and found this to be totally inadequate with no procedures in place.

The cause was Clostridium Perfingens and traced to the gravy which had been made using their own stock and totally against company policy. It was kept in a container over night and allowed to cool down over a twelve hour period with out being refrigerated; this allowed the spores to germinate and bacterial multiplication to occur, the following day it was reheated placed in a ban marie and left for most of the day under 70% C.

The environmental health made the following recommendations that the company, never made their own stocks they only bought in dried gravy's and added water to them.

We also brought in temperature checks for hot holding, and probe checks are made regularly through out the day to make sure the ban marie is kept at 75% C

The company also installed a blast chillier so that all the food can be chilled down at the end of every service.

It is made clear at the interview and the induction that the no chefs are allowed to deviate from this and they have to sign a letter stating that they fully understands the procedure and what is expected from them.

The company also brought in a policy to only employ people with minimum basic food hygiene.

The head chef was sacked for gross misconduct and the company then brought in a food safety Manuel with recipes and quantities showing how everything that is on the menu and sold to the public is made.

The manager was sent on a level three food hygiene course along with the new head chef. The manager carries out weekly checks on all the paper work the head chef produces, including temp checks cleaning rotas and once a week he carries out his own tests. All chefs and managers use the same paper work through out the company so that every one is sure of the company practices and procedures; the head chef holds weekly meetings with all the chefs and kitchen porters so that they are aware of anything new that as come in place for example new menus and food produces how they are cooked and stored.

 

 

 

 

 

 

 

 

Writing Services

Essay Writing
Service

Find out how the very best essay writing service can help you accomplish more and achieve higher marks today.

Assignment Writing Service

From complicated assignments to tricky tasks, our experts can tackle virtually any question thrown at them.

Dissertation Writing Service

A dissertation (also known as a thesis or research project) is probably the most important piece of work for any student! From full dissertations to individual chapters, we’re on hand to support you.

Coursework Writing Service

Our expert qualified writers can help you get your coursework right first time, every time.

Dissertation Proposal Service

The first step to completing a dissertation is to create a proposal that talks about what you wish to do. Our experts can design suitable methodologies - perfect to help you get started with a dissertation.

Report Writing
Service

Reports for any audience. Perfectly structured, professionally written, and tailored to suit your exact requirements.

Essay Skeleton Answer Service

If you’re just looking for some help to get started on an essay, our outline service provides you with a perfect essay plan.

Marking & Proofreading Service

Not sure if your work is hitting the mark? Struggling to get feedback from your lecturer? Our premium marking service was created just for you - get the feedback you deserve now.

Exam Revision
Service

Exams can be one of the most stressful experiences you’ll ever have! Revision is key, and we’re here to help. With custom created revision notes and exam answers, you’ll never feel underprepared again.