- Appropriate Handwashing Method
There are many bare hand contacts when food handlers display and chop siu mei and lo mei. Therefore, if food handlers' hands are dirty, they can contaminate the food. Food handlers should observe good personal hygiene, including the adoption of appropriate handwashing method , to ensure safe handling of food.
- Application of the Food Safety Plan
The food trade can promote and enhance food safety via implementing the Food Safety Plan. The purpose of the plan is to identify and control hazards during the food manufacturing process in order to prevent the occurrence of food poisoning. The following paragraphs will describe the procedures for developing a Food Safety Plan (please refer to the booklet entitled "How to Implement a Food Safety Plan" for details):
- Draw a flow diagram
Prior to formulating the Food Safety Plan, it is essential to draw a flow diagram to show the sequence of each step from purchasing to the point of service. Flow diagrams are different if the modes of operation are different. The following flow diagram shows the process for the sale of siu mei and lo mei:
- Formulate a Food Safety Plan
Some basic requirements (e.g. personal hygiene, cleaning and sanitation, pest control, waste disposal, and staff training, etc.) must be in place so that the Food Safety Plan can be implemented effectively to control food hazards. A simplified Food Safety Plan is proposed as follows for food handlers' reference.
Process: Purchase (e.g. Roasted pork)
- Draw a flow diagram
| Hazard | Preventive measures/ Control limits | Monitoring procedures* | Areas for improvement |
|---|---|---|---|
| Contamination of roasted pork by pathogens or chemicals during the manufacturing process | Only purchase from licensed and reliable suppliers |
Only order from suppliers on the approved list Regularly (e.g. once every two months) inspect suppliers' premises to see if-
|
Regularly update suppliers' information Encourage suppliers to implement Food Safety Plan |
* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.
Process: Receiving
| Hazard | Preventive measures/ Control limits | Monitoring procedures* | Areas for improvement |
|---|---|---|---|
| Contamination of roasted pork by pathogens | Roasted pork is in good condition and has not gone off | At receiving, visual checking of general conditions of roasted pork (e.g. colour, smell, etc.) |
Reject substandard roasted pork Inform supplier to avoid recurrence of the problem Record relevant information for future reference when selecting supplier again |
| Contamination of roasted pork by pathogens during the transportation process | Roasted pork is well protected |
At receiving, visual checking to see if-
|
|
| Contamination of roasted pork by pathogens after receiving | Roasted pork is well protected | After receiving, roasted pork should be stored inside siu mei and lo mei showcase or other hygienic environment immediately |
Store roasted pork properly at once and trim off the contaminated portion Review the receiving process and see if the delivery time is inappropriate or excessive amount of roasted pork has been ordered such that there is insufficient storage space. |
* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.
Process: Storage
| Hazard | Preventive measures/ Control limits | Monitoring procedures* | Areas for improvement |
|---|---|---|---|
| Contamination of roasted pork by pathogens during storage | Utensils and storage area should be kept clean to prevent contamination of roasted pork | Visual checking of utensils and storage area | Clean the utensils and storage area immediately, and trim off the contaminated portion of roasted pork |
| No raw food is stored | Visual checking of the storage area to ensure no storage of raw food | Remove the raw food and discard the contaminated roasted pork |
* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.
Process: Display / Sale
| Hazard | Preventive measures/ Control limits | Monitoring procedures* | Areas for improvement |
|---|---|---|---|
| Contamination of roasted pork by pathogens during display or sale |
Staff should wash hands frequently to ensure hands are clean Sufficient handwashing facilities (such as soap and paper towels) should be provided |
Visual checking of staff's hands hygiene and their handwashing practices, and adequacy of washing facilities |
Staff should attend training course regularly Display the poster of "How to wash your hands?" at suitable locations Install / refill handwashing facilities |
| Cutting boards, knives, wiping towels and trays should be cleaned regularly (e.g. Wiping towels should be cleaned frequently and should be sanitized at least twice a day. Trays should be cleaned and sanitized at least twice a day) | Visual checking of cleanliness of the utensils |
Clean the utensils immediately. Review the cleaning schedule, procedures and methods |
|
| Growth of pathogens in contaminated roasted pork during display | Prolonged display at ambient temperature is not allowed | Order roasted pork 2 or 3 times a day | Reliable estimate of the quantity of roasted pork required to shorten display time at ambient temperature |
| Trays should be cleaned regularly (e.g. Trays should be cleaned and sanitized at least twice a day) | Visual checking of the cleanliness of the trays |
Clean the trays immediately Review the cleaning schedule, procedures and methods |
* Monitoring should include four aspects: 1. What; 2. How; 3. When ;and 4. Who.
