A critical analysis of a food hygiene inspection of a food premises and an assessment of the intervention strategies available.

A critical analysis of a food hygiene inspection of a food premises and an assessment of the intervention strategies available.
A critical analysis of a food hygiene inspection of a food premises and an assessment of the intervention strategies available.

Provide a critical analysis of a food premise’s inspection and subsequent report and evaluate the impact that this could have on food safety. Assess the intervention strategies available to resolve any food hygiene issues that you identify. Using the information in the inspection notes, determine the intervention rating in accordance with the Food Law, Code of Practice, Annex 5. Finally, consider the overall outcome of the inspection in terms of its effectiveness as an intervention strategy. (2000 words).

Background

As an Environmental Health Practitioner working for Downtown City Council, you visited Joe’s Cafe on 16th March 2013 at 10.30am. The business is owned and run by Mr Joe Sable who employs two part time staff to help him. Despite announcing that you were there in connection with a food complaint, you proceeded to carry out a full food hygiene inspection.

The menu consisted of sandwiches and wraps with a variety of fillings such as ham, chicken and cheese. Cooked snacks such as jacket potatoes with chilli, cheese or tuna and mayonnaise and paninis.

The cafe, which has seating for 40 people, is situated on a busy high street in a suburb of Downtown. The premises consist of a counter/servery area with two under counter fridges and tea and coffee making facilities. The kitchen contains a domestic range like cooker, two small preparation tables, two upright fridges and a chest freezer. There is a dry goods small store at the back of the kitchen. Equipment in the kitchen included a Panini make, a deep fat fryer and a sandwich toaster. At the rear of the premises, there is a shared yard containing paladin bins.

Below are your findings:

 
Rear Yard

The paladin bins were open and overflowing with bags of rubbish. Litter was strewn around the yard which also contained several items of discarded equipment.

Store

The store only contained one rack of shelving although there was space for more. The shelves were bare wood and some had been damaged by wear and tear and splinters of wood were evident. There did not seem be any order to the way goods were stored with tins, packets and jars mixed up. Several items of dried food were out of date. The room was also used to store fruit and vegetables which and carrots and parsnips were stored next to apples.

The store had a lino on the floor which was split in several places, particularly by the door. The walls were painted and were in generally a good condition though small areas of bare plaster were evident by the door. It was apparent that high level cleaning had not been carried out for some time as cobwebs were evident around the window.

The store area was poorly lit which made it difficult to see the stored goods clearly.

Kitchen

Although the kitchen had two fridges they both contained raw and cooked food. The cooked meats were delivered chilled by a local catering supplier. There was no record of their delivery temperature and both fridge temperatures were too high at 9.4°C and 8.2°C respectively. Mr Sable said that he knew that the fridge temperature should be below 5°C but was not able to produce any temperature records. The probe thermometer could not be found at the time of the visit. The inside of the both fridges was dirty with blood spilt in one. The floor around the base of the fridges was dirty.

Food containers in the fridges were stacked with the underside of one container in contact with open food in the container below. There was no date coding or stock rotation system in place.

The red and green chopping boards are stored on top of each other and a large white chopping board was stored leaning against the dishwasher on the floor. The brown and green chopping boards were badly damaged.

Both the paper towel dispensers were empty and the wash hand basin had no soap.

The chest freezer was very full with both raw meat, which was stored in carrier bags and bread rolls.

The rear door to the premises was open at the time of the visit and there was no fly screen. The electric fly killer had many fly carcasses stuck on its bars indicating that many flies had got in to the premises. There were no fly screens fitted to the windows to prevent dirt and flying insects entering the premises.

The floor of the cafe was dirty throughout particularly under and behind equipment.

Mr Sable, who did most of the food preparation, was not wearing a hat whilst preparing food. One of his female assistants had several rings on her fingers and was wearing earrings.

The lighting in the kitchen was inadequate and there was a cracked glazing pane in one of the windows and this was covered with sticky tape

The staff’s outdoor clothing and bags were stored in the kitchen.

The diary in the SFBB had been completed for the last ten days and Mr Sable could not explain why. The Opening and Closing checks had been ticked but the closing check that states ‘food past its best before’ date has been thrown away had not been carried out.

The following sections of the SFBB pack had not been completed

• Sheet for signing off completion of the safe methods
• The page that identifies the pack as belonging to the premises
• 4 weekly checks
• Cleaning schedule

 

 

Downtown City Council, Environmental Health (Food & Safety)
Food Premises Inspection Report
Name of Business: Joe’s Cafe
Address of food business: 107, Abbey Road, Coleton, Downtown.
Date of Inspection: 16 March 2013
Type of Premises: Cafe
Areas Inspected: All
Records Examined: Safer Food Better Business
Details of Samples Procured: None
The Law
The report relates to the following legislation:
Food Safety Act 1990 (as amended)
Regulation (EC) No 178/2002 applied by The General Food Regulations 2004 (as amended)
Regulation (EC) No 852/2004 applied by Regulation 17(1) of the Food Hygiene (England) Regulations 2006.
Please Note
My inspection was not intended to identify every contravention of the law and only covers those areas, practices and procedures examined at the time. The report concentrates on the principle risks. If it fails to mention a particular item this does not mean you have necessarily complied with the law.

Contamination Risks

The following exposed food to the general risk of cross-contamination with bacteria, allergens, physical contamination (dirt, foreign objects) or chemicals.
1. The brown and green chopping boards were badly scored and need replacing.
2. The rear door to the premises was open at the time of the visit and there was no fly screen.

3. Food containers in the fridges were stacked with the underside of one container in contact with open food in the container below.

4. There was no date coding or stock rotation system in place and open carrier bags containing prepared meat dishes were found in the upright freezer in the kitchen.

5. The red and green chopping boards are stored on top of each other.

6. The brown and green chopping boards were badly scored and need replacing.

7. There were no fly screens fitted to the windows to prevent dirt and flying insects entering the premises.

Personal Hygiene

1. The chef was not wearing a hat whilst preparing food and another food handler was wearing earrings and several rings.

Structure and Cleaning
1. There was an accumulation of food debris underneath and behind equipment

2. There were cobwebs in the store

3. The electric fly killer had many fly carcasses stuck on its bars indicating that many flies had got in to the premises.

Confidence in Management

Documented Food Safety Management System

The diary in the SFBB had been completed for the last ten days and the
Opening and closing checks had been ticked but the closing check that states ‘food past its Best Before date has been thrown away” had not been carried out.

The following sections of the SFBB pack had not been completed or were missing.

• Sheet for signing off completion of the safe methods
• The page that identifies the pack as belonging to the premises
• 4 weekly reviews

 

The intended learning outcomes are that on completion of this module the student should be able to:

1. Discuss the importance of food safety management systems and techniques to prevent food contamination and spoilage

2. Plan and implement an investigation into a food poisoning incident and develop appropriate interventions

3. Carry out an inspection and audit of a food premises.

4. Identify and inspect food in relation to its fitness and wholesomeness including identification of organs and cuts common primary meat animals and identification of species of fish, and discuss the impact of food spoilage on human health.
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