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FOOD SAFETY
HYGIENE POLICY STATEMENT
“IT IS THE POLICY OF BARRY COLLINS SUPERVALU TO PROVIDE ALL OUR CUSTOMERS WITH A SAFE FOOD PRODUCT.”
“ALL ASPECTS OF GOODS INWARDS, STORAGE,PREPARATION, DISPLAY AND DELIVERY OF OUR FOOD PRODUCTS ARE CARRIED OUT IN THE MOST HYGIENIC WAY.”
“WE COMPLY WITH ALL CURRENT LEGISLATION, THE HYGIENE IN FOOD RETAILING AND WHOLESALING CODE OF PRACTICE (I.S. 341 : 1998) AND THE EXCELLENCE IRELAND HYGIENE MARK GUIDELINES.”
ALL OUR STAFF ARE AWARE OF THE ABOVE POLICY AND AIM TO PROVIDE SAME TO ALL OUR CUSTOMERS.
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PLEASE CLICK ON THE LINKS BELOW TO FIND OUT SOME HANDY TIPS ON FOOD SAFETY:
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WHAT CAUSES FOOD POISONING |
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FOOD SAFETY IN THE HOME |
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FOOD SAFETY WHEN EATING OUT |
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FOOD SAFETY OUTDOORS |
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FOOD SAFETY AT SCHOOL AND WORK |
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FOOD SAFETY WHEN SHOPPING |
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FOOD SAFETY WHEN USING MICROWAVES. |
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WHAT CAUSES FOOD POISONING ????
Food poisoning is disease caused by or thought to have been caused by the consumption of food or water.
So what causes food to result in food poisoning??
Ø Bacteria and germs are a common culprit. Food contaminated with these bacteria look, taste and smell completely normal. And so there is no warning until illness strikes!
Ø Bacteria can flourish and multiply at room temperature to enormous numbers. They can double in number almost every 10-20 minutes, especially if the temperature is between 50C and 630C.
Ø This is known as the temperature danger zone and all foods should be kept outside these limits.
ALWAYS KEEP FOOD EITHER VERY HOT OR VERY COLD!
Ø Raw foods may also contain bacteria but these will be killed by thorough cooking.
Ø Bacteria can also be transferred from raw food to cooked food via our hands, utensils & chopping boards.
Ø See Food Safety in the Home for more information on best hygienic practices!
The symptoms of food poisoning are usually one or more of the following:
Ø Stomach pains
Ø Vomiting
Ø Diarrhoea
Ø Fever with headache or shivering
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**What can be a short lived illness for young robust adults can in fact be a very serious life-threatening disease for infants, the elderly, the pregnant or anybody suffering from an illness which will compromise their ability to deal with germs.**
FOOD SAFETY IN THE HOME
Ireland is renowned for producing some of the most wholesome and safest food products and yet for the past 10 years, the number of cases of food poisoning reported to the Department of Health and Children has risen steadily.
Many cases of food poisoning are preventable if food is handled, stored, prepared and cooked properly.
STORING FOOD:
Ø When storing food in the fridge:
_ Store raw food at bottom and cooked food at the top
_ Cover all foods to prevent bacteria from accessing them
_ During the summer months, turn the temperature dial down a degree or two
_ Keep your fridge clean – discard old food and wash all surfaces regularly
_ Use food within its use by date
Ø When storing food in the freezer:
_ Always follow the storage instructions on the label
_ Always defrost food in a fridge and never on the countertop overnight
_ Always defrost food thoroughly until the core is soft and there are no ice crystals remaining
_ Once thawed cook food immediately and do not refreeze in its uncooked state.
_ The time of defrost depends on the mass of food to defrost.
PREPARING FOOD:
Ø Avoid cross contamination between raw and cooked foods ie. transfer of bacteria from raw to cooked food
Ø Use separate chopping boards and utensils for cooked and raw food
Ø If this is not possible, clean and sanitise before using for cooked products
Ø Always wash hands before preparing food and always between handling raw and cooked food
Ø Do not remove food from refrigeration until ready to use
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Ø Always cook food thoroughly until all parts of the food are piping hot
Ø When cooking burgers, mince, sausages, rolled roasts, pork and chicken, ensure that they are cooked right through and the juices run clear
Ø If chicken is still raw near the bone put it back to cook further
Ø If cooling cooked food, allow the steam to evaporate, then cover and refrigerate. Never leave to cool completely on a kitchen counter-top
Ø Food may only be reheated once. When reheating ensure that the centre of the food is piping hot. Leftovers should be used within a day of preparation
For more information on Food Safety in the Home, visit our information point in the Supermarket!!
For any specific questions, fill out a query form and one of our qualified Food Scientists will answer all your queries!!
FOOD SAFETY WHEN EATING OUT
More and more people nowadays are eating out rather than cooking in the home. So what do you need to watch out for when choosing where to eat?
Here’s a few handy tips to guide you in the right direction:
Ø Always take care where you choose to eat and where you buy take-away food
Ø If you can see the food being prepared, observe that it is being done in a hygienic manner.
Ø Check the hygiene of the premises and staff. Watch out for dirty tables and floors and staff with dirty hands or uniforms
Ø When being served your food, ensure hot food is served hot and cold food is served cold.
Ø Do not accept an undercooked meal – send it back
Ø Cold food should be displayed on ice or in refrigerated conditions.
Ø Any foreign bodies should be reported to management.
Ø Take away food should be eaten immediately or kept hot in the oven or refrigerate.
REMEMBER – IF YOU ARE NOT HAPPY, TAKE YOUR CUSTOM ELSEWHERE!!
FOOD SAFETY OUTDOORS
During the warm summer months, nothing beats the barbeques and picnics we all enjoy so much. But during this warm weather, we must bear in mind the risk of food poisoning, as germs will grow and multiply very quickly in the heat. So……….
WHEN BARBEQUEING:
Ø Keep food in the fridge until it is needed.
Ø Ensure food is thoroughly cooked. Precook food first in the oven, so that only a final cook is needed with the BBQ.
Ø Keep raw and cooked food separate from each other at all times.
Ø Once finished eating refrigerate all food
Ø Remember to always clean your BBQ well
WHEN PICNICING:
Ø Keep hot food HOT and cold food COLD
Ø Prepare whatever you can at home to minimise handling of food on the picnic.
Ø Don’t pack hot food in with cold food
Ø Don’t leave it too long after leaving home to eat
Ø Be careful with leftovers
REMEMBER – IF IN DOUBT, THROW IT OUT!!!
FOOD SAFETY AT SCHOOL AND WORK
Each day parents prepare packed lunches for their children going to school. People at work buy sandwiches etc. from retailing outlets. How can we ensure that this food is safe for consumption? Here’s a few handy tips!
PREPARING LUNCHES:
Ø If preparing sandwiches the night before, always store in the fridge overnight
Ø When preparing sandwiches, always wash hands properly before handling food and wash any salads thoroughly.
Ø Prepare food on clean work surfaces using clean utensils
Ø Provide a lunch box for transporting food and pack chilled drinks and yoghurts etc. with the food to keep it chilled.
Ø Avoid packing food which has just been cooked. Instead cook the night before and refrigerate and pack cold.
BUYING LUNCHES:
Ø Hot food should be displayed HOT
Ø Cold food should be displayed COLD
Ø Pre-prepared sandwiches and rolls should be stored in a refrigerator – not at ambient temperatures
Ø Ensure cooked food is thoroughly cooked
Ø Food should be protected from contamination by a suitable covering
Ø Food should be handled with clean utensils and staff should wear gloves
Ø Always eat take-away food immediately and never leave at ambient temperatures as this will encourage bacteria to grow.
REMEMBER – IF IN ANY DOUBT – DON’T EAT IT!!!
FOOD SAFETY WHEN SHOPPING
With customers now demanding more and more convenience food, it is important when shopping to know what to watch out for:
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WHEN SHOPPING:
Ø Always check the use by date
Ø Ensure hot food is held and displayed HOT and cold food is displayed COLD
Ø Ensure frozen food is still hard when purchasing
Ø Watch out for cross contamination between raw and cooked food
Ø Return all fresh and frozen food to the refrigerator within 90 minutes or use a cooler bag to keep it chilled for longer
Ø Do not purchase burst or blown packages
FOOD SAFETY WHEN USING MICROWAVES
Microwaves are a quick and easy way of defrosting, cooking and reheating food. However, if not properly used the risk of causing food poisoning can be very high!
Here’s a few handy tips to keep your food safe in a microwave!
WHEN DEFROSTING:
Ø Only defrost food which you are going to cook immediately
Ø Remove the food from the wrapping and place in a suitable microwave container and cover
Ø Rotate the food itself during defrosting even if the microwave has a rotating turn table
Ø Separate food which has defrosted from food which hasn’t
WHEN COOKING:
Ø Before preparing food for cooking, wash hands thoroughly and prepare on clean surfaces using clean utensils.
Ø Use microwave safe dishes when cooking food.
Ø If possible cut food into equal size pieces so it will cook evenly. Otherwise put the larger, thicker items towards the outside of the dish.
Ø Cover the food as this traps the steam and allows for better cooking.
Ø Rotate during cooking and turn large items over as this will allow for more even cooking.
Ø Make sure all parts are thoroughly cooked.
WHEN REHEATING:
Ø Heat leftovers within a day of preparation. Leftovers should be heated thoroughly until all parts of the food are piping hot.
Ø When reheating eg. casseroles with liquids, ensure the liquid boils for 3-5 minutes to ensure the meat is also thoroughly hot.
Ø Using the microwave for heating baby bottles and food is not advisable as the food may be at different temperature throughout.
MICROWAVE CARE:
Ø Keep your microwave clean. Remove spillages and dirt immediately to prevent the build-up of bacteria
Ø Check your microwave manual for suitable cleaning products.
Ø Only use utensils that are safe for microwave use.
A CUSTOMER FOOD SAFETY INFORMATION POINT HAS BEEN SET UP IN THE SUPERMARKET AT THE BACK OF THE CHECKOUT AREA TO PROVIDE OUR CUSTOMERS WITH DETAILS OF ALL ASPECTS OF FOOD SAFETY.
A CUSTOMER QUERY BOX IS AVAILABLE FOR YOUR CONVENIENCE AND EXPERT FOOD SAFETY ADVICE IS AVAILABLE FROM 2 QUALIFIED INSTORE FOOD SCIENTISTS.
IF YOU WISH TO BE ENTERED ONTO OUR MAILING LIST, PLEASE INDICATE SO ON THE QUERY FORM.
A SERIES OF HANDY TIPS ARE ALSO POSTED AT HIGH RISK AREAS OF THE STORE, OFFERING ADVICE.
SO WATCH OUT WHEN YOU SEE THE PURPLE AND YELLOW LOGO!
FOOD SAFETY
AND
NUTRITION
SEMINAR
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HELD IN THE CARRIGALINE COURT HOTEL ON MONDAY 23RD OF APRIL AT 8pm.
This event was organised and sponsored by Collins Supervalu in an effort to offer customers advice on both what types of foods to buy and once you buy them how to handle them safely.
There were two guest speakers on the night. Emily Barrett, Health and Safety Manager at Collins Supervalu and Niamh O’Connor, Dietician and Nutritionist.
The seminar was chaired by David Collins, General Manager of Collins Supervalu. David opened the seminar by welcoming everybody and thanking them for coming. He then outlined the schedule for the evening and introduced the two speakers.
Emily Barrett, a graduate of Food Technology in UCC, spent 45 minutes advising customers on different aspects of food safety. After a brief introduction, Emily pointed out, through the medium of an overhead projector and brochures, how recent trends in consumer demands seem to have coincided with an increase in the number of cases of food poisoning over the past 10 years. She urged the audience to expect certain standards when it came to hygiene and food safety and encouraged them to accept nothing less.
Emily continued by pointing out that food poisoning may be a short lived illness for the young robust adults but that it can in fact be a very serious disease for the elderly, infants, pregnant women or those who suffer from other illnesses which will compromise their ability to deal with infections.
Emily then pointed out that bacteria are the main source of contamination which results in food causing food poisoning and proceeded to advise ways that we can fight against these “bad guys”.
The remainder of topics covered included the following:
Ø Tips on Food Safety in the Home
Ø Tips on how to properly use your fridge
Ø Tips on how to properly use your freezer
Ø Tips on Food Safety outdoors
Ø Tips on Food Safety for cooking, reheating & barbequing
Ø Tips on Food Safety when shopping
Ø Tips on Food Safety when eating out
Emily concluded her talk on explaining how dedicated Collins Supervalu is to providing food which is safe and wholesome to all their customers and pointed out the new incentives initiated instore to build up awareness of this important topic, such as:
1. A customer information point has been set up in the supermarket to offer customers advise on all aspects of Food Safety.
2. Following on from this, a customer mailing list has been drawn up. Anybody who is interested in receiving updates on new food safety news and answers to customers queries can avail of this service.
3. A series of HANDY TIPS are posted around the high risk areas of the store under a distinctive and unique logo to assist customers in best practises for handling their food.
4. Also this website offers customers an opportunity to browse through the most important points of Food Safety and also to E-mail the store with any queries they may have.
David Collins then took the stand to welcome Niamh O’Connor to the floor.
Niamh O’Connor firstly introduced herself and spoke briefly of her backgound. She is presently employed at the Bons. Secours hospital and also runs her own practice in Dietetics and Clinical Nutrition.
Niamh, using powerpoint to illustrate her points, began by dispelling many of the common myths about what is and isn’t good for you. For example a show of hands from the audience proved that a majority believed water to have a detoxifying effect on the body. Niamh corrected this untruth and many others.
A good balanced diet is the key to staying healthy and Ms. O’Connor illustrated just how we can achieve this without having to sacrifice all our favourite foods. She emphasised that small changes in your diet can in fact result in a significant loss of your weekly intake of fat, which came as a surprise to many of those in attendance.
Niamh then spoke on a number of different dietary disorders and offered advice on how to deal with different requirements.
After 45 minutes of talking “Healthy Eating” David Collins opened the floor to the audience for the question and answer session.
20 minutes later, the seminar was brought to a close, both speakers thanked for their contributions and everyone was invited to stay for some fresh sandwiches and refreshments.
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