PowerPoint Presentation

[Audio] On behalf of Eat o, Artizan and Art Staff Services, I want to welcome you to the team. We are delighted that you have chosen to join us and hope you enjoy your time working with us. The purpose of this short video is to give you an idea of who we are, how we operate and what it's like as a place to work. We hope you find it informative and beneficial….so let's begin…...

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

[Audio] Level 1 specifies the standards expected of employees who have been working for less than 3 months in your business.

[Audio] The timings outlined above are given as a guideline only as: • all skills may not be applicable to all employees • time may need to be extended for some employees. It is important that the employee can demonstrate the skill/knowledge required..

[Audio] The following is a list of the nine food safety skills that your employees should be able to demonstrate before starting to work in your food business Level 1, Stage I describes the food safety skills required of staff before they handle food in your premises. Even though your staff have had training at this stage, they will require supervision to ensure that they are demonstrating good food safety practices..

[Audio] Employer's Supporting Activities •Provide clean protective clothing and ensure laundry facilities are available • Provide staff with adequate changing facilities and lockers where appropriate • Ensure staff wear clean protective clothing/uniform • Instruct employees on correct wearing and cleaning of uniform/ protective clothing.

[Audio] Employer's Supporting Activities Provide hand-washing facilities with adequate requisites (minimum requirement - soap, hot water and paper towels) • Instruct personnel on hand-washing procedure as per relevant standard • Display signs to remind employees to wash their hands. Ideally these signs should have recognisable symbols and be in several languages as appropriate.

[Audio] Employer's Supporting Activities Provide new employees with established rules referring to good personal hygiene practice • Provide an adequately stocked first aid cabinet that is checked regularly • Contents of first aid cabinet should include coloured waterproof dressings (These dressings should also be metal detectable for the manufacturing sector) • Provide gloves and guidelines for their use.

[Audio] Employer's Supporting Activities Inform staff of the importance of reporting ailments and illness that may affect the safety of food, in particular diarrhoea or vomiting • Inform staff of the reporting procedure in place • Ensure staff returning to work after suffering from diarrhoea or vomiting, do not work near food until 48 hours after the symptoms have cleared.

[Audio] Employer's Supporting Activities • Provide designated staff eating area.

[Audio] Employer's Supporting Activities • Provide colour coding system in the food operation where appropriate • Increase awareness of correct storage practices using food safety signs.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

[Audio] Employer's Supporting Activities • Display food safety signs in the food preparation area as appropriate • Ensure food safety signs are visible.

[Audio] Employer's Supporting Activities Have a cleaning programme in place • Provide adequate supplies of cleaning agents, materials and equipment • Provide separate storage area for cleaning chemicals, materials and equipment • Ensure chemicals used are food grade and suitable for the industry • Ensure employees know which chemicals to use and how to use them.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.

[Audio] Employer's Supporting Activities • Be aware of relevant legislation • Instruct staff in their legal responsibilities in ensuring food safety • Ensure hygiene practices of the staff are supervised.

[Audio] • Instruct staff on the food safety hazards relevant to their workplace • Ensure controls are in place to prevent, eliminate or reduce any food safety hazard in the food operation to an acceptable level • Instruct staff on the correct hygiene practices required to control food safety hazards relevant to their workplace.

[Audio] • Highlight areas where cross contamination can occur • Ensure segregation of raw and ready-to-eat/cooked foods in each storage area • Use colour coding in the food operation as per relevant standard.

[Audio] Tips for Best Practice • Provide methods to clearly identify and segregate high and low-risk activities e.g. by the use of separate utensils, colour coding equipment, different staff clothing.

[Audio] • Provide adequate utensils and preparation areas for food handling.

[Audio] • Where appropriate, provide relevant time–temperature recording sheets and include target temperatures on recording sheets as appropriate • Provide appropriate types of temperature probes and maintain and calibrate as required • Provide an appropriate method of cleaning temperature probe Tips for Best Practice • Increase awareness of time temperature control in the food operation using food safety signs.

[Audio] • Provide food safety recording sheets as appropriate to each stage of the food preparation chain • Ensure records are up to date, signed and dated • Provide specifications for food products Tips for Best Practice • Designate a storage area for various food safety records.

[Audio] • Implement a pest control system • Provide sufficient number of suitable waste containers • Implement a procedure for the removal of waste • Allocate designated areas for waste containers and ensure they are separate from food storage and preparation areas • Ensure waste storage areas are kept clean Tips for Best Practice • Implement a waste segregation policy.

[Audio] Tips for Best Practice • Implement a method of informing staff of dates and problems encountered and the follow up action taken to prevent a reoccurrence of the problem(s).

[Audio] • Brief employees of the role of enforcement officers • Ensure employees are aware of their legal responsibilities in relation to enforcement officers • Ensure employees keep legible records.

[Audio] • Ensure the delivery area is maintained in a hygienic condition • Provide a delivery checklist which also indicates the temperature requirements of the various food categories being delivered • Have a procedure in place to deal with unhygienic practice at the delivery stage • Have a method/procedure in place to ensure rapid transfer of food into storage. This may include personnel cover for early/late deliveries outside working hours • Provide adequate refrigeration capacity • Allocate a quarantine area for unsafe food • Have a procedure in place for reporting non-conformances.

© 2021 Artizan Food Co | artizanfood.ie | Private & Confidential.