 | HACCP stands for Hazard Analysis and Critical Control Points. It is a risk assessment for foodstuffs. The system is based on 7 basic principles described in the Codex Alimentarius of the World Health Organization (WHO). |
Process
Important:
Always have a printed version at the Shift Lead's desk of the following documents:
HACCP manual:
HACCP Bake off: quality manual for baking bread:
English version
Dutch version
Fridge temperature settings
To ensure that our food is stored optimally and we can safely reach the expiry dates, we need to store our products at optimal temperature. As we store different items in each fridge, temperature settings are essential to ensure that our products do not become too cold or too warm during their journey in our fridges. We have 2 different temperature settings to take into account:
The "Set temperature": this temperature is the preferred temperature we would like to store our food at at all times.
The "Variable temperature'': this is the minimum and maximum temperature the fridge may vary. Example: If your fridge has a "set" temperature of 3 degrees, and you have put the "variable" temperature setting on 3 degrees, the fridge will not go below 0 degrees and not above 6 degrees.
Your fridges should be on the following set temperature settings:
Fresh fridges: 2*C
Meat fridges: 2*C
Freezers: between -18 and -24*C
Drinks fridges: 7*C
Variable temperatures settings:
Fresh fridges: 1*C
Meat fridges: 1*C
Drinks fridges: 3*C
This temperature is regulated by Eurofins and may vary from time to time.
Delivery temperatures that we can accept from suppliers
To ensure that we do not receive hazardous products, it is essential to follow protocol when taking the deliveries of products.
Maximum delivery temperatures that we can accept from our suppliers:
Fresh products (dairy): max 7*C
Ready meals: max 5*C
Fish and meat: max 4*C
Chicken: max 4*C
Organ meats (minced meat): max 3*C
Deep freezer: max -15*C
Fore more information on the delivery temperature check, check this page. To see the entire receiving process, click here.
Procedure to follow with deliveries
Once products are delivered, the receiving party (Flink) should perform a temperature check using the infrared thermometers in the hub on the products received. Check 1-3 items per trolly. Check a product with a dense constitution (yogurt, cheese). Choose items with minimal packaging for the best results. If you have a product with a temperature too high, use the insertion thermometer and check again.
Frozen items should be inbounded within 20 minutes of delivery. Check the temperature again when in doubt.
Fresh products should also be inbounded within 20 minutes or kept in the walk-in fridge until they can be inbounded.
Check all the goods for:
The integrity of the packaging of the products;
The consistency of the contents;
Odors (if any, outbound);
Check whether allergens are specially labeled; if not, outbound;
Check if expiry dates are clearly indicated on the packaging. If not, outbound;
The temperature of frozen goods, fish and fresh meat are correct according to the specifications above;
Packaged fruit/vegetables must not be opened;
As soon as a single fruit, vegetable, etc. is no longer flawless, the entire package is booked out;
Fruits and vegetables should be handled gently to avoid bruising;
Check the internal temperature of the products and the refrigerator temperature daily;
All newly delivered refrigerated products must be put away within the first 20 minutes of delivery.
When do we not accept orders?
All products that do not meet the above temperature requirements with delivery should be (1) accepted and discarded or (2) refused and returned via the supplier. For the protocol, please follow up with your manager.
All products with damaged packaging or dirty packaging should also be discarded and not sold, as bacteria may be present.
To see the entire receiving process, click here.
Important:
During the picking process, the products that require refrigeration, especially at higher temperatures, must be put in refrigerated containers/cooling bags. If no cooling bags are available, please order them via Coupa.
Baked products
Bread is delivered fresh every morning;
Boxes of breads may not be stored on the floor;
All unpacked bakery products are handled and packed only with gloves and masks;
All unpackaged bakery products, once delivered, will be packed and stored in the appropriate package/bag;
Baked goods shall not be further processed;
Baked goods may not be stored near the Hub kitchen or sanitary area.
Important:
No products may be stored on the floor (food and non food items). Products should always be handled with care and may not be thrown around.
How to update the temperature settings
For a comprehensive guide on how to set the fridges' and freezers' temperatures, check the page here. For a quicker instruction, watch the videos below (also included on the page):
How to change the temperature settings for the overhead fridges/freezers:
FAQ
Read more about storing bananas properly here.
Why is it important?
To be able to eat food safely, hygiene is important during its entire production, just like the control of raw materials and the logistics process. The HACCP system helps with this, because it maps out risks per link in the chain and describes how those dangers can be controlled.
This applies to any company that produces, processes or distributes food and/or animal feed. This is laid down in European legislation.
Article feedback
Something wrong with the article? Tell us!