Programme Areas >> HACCP System Print Friendly

How to Enhance the Level of Safety of Siu Mei and Lo Mei

Appropriate Handwashing Method洗手

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:

Draw a flow diagram

  • 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)

     

     

  • 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-

    l          Hygienic conditions meet the required standard

    l          Food Safety Plan is implemented

    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-

    l     Roasted pork is well wrapped/covered to prevent contamination with pathogens

    l     Delivery vehicle is hygienic and not transporting raw foods simultaneously

    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.

Back   Back to Top
 
2007 copyright logo | Important notices Last Revision Date : 30-12-2006