Food preparation must be segregated from raw materials storage, finished product storage and chemical storage.   It should be the responsibility of the Manager to ensure food processing is safe to commence, and that all staff have been fully trained in the correct processes of preparation.


HACCP Status

  • Normally a CP | Control Point



The purpose of the Preparation policy is to:

  • To reduce risk of cross contamination, inclusive of allergen and religious contamination risks


High Risk Processes

  • High risk processes should be segregated from raw materials, allergen controlled products, other processing areas, work in progress, and finished product
  • High risk areas should be recognised through clear and concise signage detailed in languages of all staff members
  • Product transfer into or from high risk areas should be conducted with safety and quality in mind


What is High Risk?

Definition of high risk may depend on your own food process, raw materials, finished product, or who your consumer is.  Examples of high risk product or processes may include:

  • Any process after kill steps such as cooking, chemical treatment, etc
  • Manufacturing product that includes modifying texture to cater for vulnerable persons
  • Raw materials such as raw eggs, raw meats, allergens or religious status


Before Preparation

Food preparation should strictly occur only after:

  • Production clearance
    • What allergens were present in process room?
    • What products are you about to produce?
    • Are you making meat products?  Vegetarian products?  Gluten-free products?  Kosher products?
  • Cleaning clearance
  • Maintenance and calibration clearance
  • Personnel practices have been adhered


During Preparation

  • Always follow the recipe!  Do not alter any ingredients, particularly food additives or processing aids.  If in doubt, speak with the Manager, whom in turn, will discuss any issues with the QA Manager
  • Only use what you need
  • Return potentially hazardous raw materials to the refrigerator as soon as practical
  • Prepare these foods as quickly as possible to avoid uncontrolled conditions
  • Throw away ready to eat potentially hazardous foods that has been between 5°C and 60°C for 2 hours during preparation
  • Staff are to note actual preparation times when preparing potentially hazardous foods
  • Thoroughly clean raw ingredients (e.g. vegetables etc).
  • Do not cross contaminate
  • Always replace disposable gloves when conducting a new task, particularly when:
    • Moving into another department
    • Handling raw ingredients, work-in-progress, or finished product
    • Touching waste bins
    • Handling paperwork or money
    • Washing utensils and other apparatus
    • If gloves have broken
  • Respect the labelling of the finished product: ensure no traces of raw materials not part of ingredient listing, for example if claiming gluten free, ensure no gluten raw materials used


Utensils and Other Apparatus

  • Do not use the same materials for raw material, work-in-progress, finished product
  • Do not use the same materials for allergen and non-allergen products
  • Ensure all materials are thoroughly cleaned and sanitised


Taste Testing

  • Only when necessary
  • Always use a clean spoon
  • Always place spoon directly in sink for washing and sanitising
  • NEVER double-dip!  Personal hygiene: there are millions of bacteria living in the mouth
  • Taste test outside of the food processing areas


Colour Coding: Chopping Boards

  • White                    Dairy and Cereals and Fats
  • Green                    Fruit and Vegetables
  • Red                        Raw red meats
  • Yellow                   Raw white meats
  • Blue                       Raw Seafood
  • Brown                   Cooked meats


Downloand the chopping board sign.



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