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Self-control plan for cafe



Kirjoittanut: Sille Sinor - tiimistä SYNTRE.

Esseen tyyppi: Yksilöessee / 2 esseepistettä.
Esseen arvioitu lukuaika on 13 minuuttia.

The belove is an example of a self-control plan for Coffeli. This document was accepted by the city of Tampere, when Coffeli was running in the summer. I believe this can help any foreigner who is doing this document for their cafe/restaurant to see what it could look like. Coffeli has been closed since August 2022 and the information is not relevant anymore to the business and might be outdated. It is made to the template that is provided in Tampere.fi website.

 

____________________COFFELI_____________________  

NAME OF THE PLACE SELF-CONTROL PLAN FOR RESTAURANTS, CAFES, AND SERVERS 

 

The self-monitoring instructions prepared by the City of Tampere’s Food Administration can be used as a basis for the food company’s self-monitoring plan. The company’s employees must be acquainted with the self-monitoring plan and its implementation. Records should be kept of orientation. Employees should be trained as required by their job duties. The self-monitoring plan should be updated whenever changes occur in operations.  

 

TABLE OF CONTENTS 

COMPANY OPERATIONS………………………………………………………………………………………………………………………. 

COMPANY INFORMATION AND DESCRIPTION OF OPERATIONS……………………………………………………………… 

SELF-CONTROL DOCUMENTS………………………………………………………………………………………………………………..

FOOD PURCHASE AND RECEPTION ………………………………………………………………………………………….. 

FOOD TRACEABILITY, RECOVERY, AND INFORMATION ……………………………………………………………… 

ORGANIC CONTROL ………………………………………………………………………………………………………………………. 

FOOD STORAGE AND STORAGE………………………………………………………………………………………………..   

FOOD HANDLING AND PREPARATION AND ALLERGEN MANAGEMENT………………………………….   

COOKING FOOD……………………………………………………………………………………………………………………………..   

COOLING / REHEATING……………………………………………………………………………………………………………………….   

FREEZING AND DEFROST ……………………………………………………………………………………………………………………    

FOOD SERVING……………………………………………………………………………………………………………………………… 

SENDING AND TRANSPORTING FOOD……………………………………………………………………………………………………   

FOOD CONTACT MATERIALS AND LABELING …………………………………………………………………………………………   

LABELING …………………………………………………………………………………………………………………………………………. 
PRODUCT INFORMATION FOR PRODUCTS SOLD OUT OF THE OFFER …………………………………….. 

FOOD SERVING……………………………………………………………………………………………………………………………….  

SENDING AND TRANSPORTING FOOD………………………………………………………………………………………….. 

FOOD CONTACT MATERIALS AND LABELING……………………………………………………………………………….  

STAFF HYGIENE……………………………………………………………………………………………………………………………..
HYGIENE COMPETENCE AND CERTIFICATE OF HYGIENE COMPETENCE ………………………………. 
HEALTH STATEMENT AT THE BEGINNING OF EMPLOYMENT…………………………………………………   

CLEANING PLAN……………………………………………………………………………………………………………………………..
DISHWASHING………………………………………………………………………………………………………………………………  

MAINTENANCE PLAN ………………………………………………………………………………………………………………………… 

HOUSEHOLD WATER SUPPLY…………………………………………………………………………………………………….. 

WASTE DISPOSAL ………………………………………………………………………………………………………………………..  

PEST CONTROL PROGRAM………………………………………………………………………………………………………….  

SAMPLING …………………………………………………………………………………………………………………………………….  

FOOD SAMPLES ……………………………………………………………………………………………………………………………….  

SURFACE CLEANING SAMPLES……………………………………………………………………………………………………………. 

CUSTOMER COMPLAINTS AND SUSPECTED FOOD POISONING………………………………………………. 

CUSTOMER COMPLAINTS…………………………………………………………………………………………………………………… 

FOOD POISONING ………………………………………………………………………………………………………………………..  


Company operations 

Company information and description of operations 

Contact: 

Name                     Phone number 

The staff consists of three members of SYNTRE Osk: staff name. In addition, the café employs about 2–5 café workers during the summer season. Name act as responsible persons and recycle responsibilities. Name is responsible for marketing, name is responsible for finances and name is responsible for orders and shifts. 

Coffel makes and sells filter coffees, specialty coffees (latte, espresso, cappuccino, etc.), frappe, smoothies, iced tea, tea, soda, and waffles. There are two coffee machines marked for filter coffee. The machines are marked as one is for making light-roasted filter coffee and the other is for making dark-roasted coffee. The coffee is transferred from the coffee maker to the thermos, where they are stored in the thermoses marked on them for two hours. Specialty coffees are made with a coffee machine. Frappe is made from instant coffee, customer-selected flavor syrup, milk, sugar, water, whipped cream, and sauces. A frappe machine is used to make a frappe, frothing milk, and cream siphon. Smoothies are made with a blender in the morning by an employee. Iced tea is made from tea extract to which flavor syrup is added. Soda lime is made with soda streams and flavored syrups. There is a kettle and bags for serving tea. Waffle dough is made in a café and waffles are baked on-site with a waffle iron. 

 

Products are served from takeaway containers. The products are hygienically packaged by the workers on site. Transportation is the responsibility of the staff. 

 

The products can be produced vegan and some are gluten-free. We instruct employees to mention that gluten-free products use gluten-free ingredients and are stored separately from regular products, but are treated with ordinary flour on the same surface. Vegan products are marked and the café has its own cutting board for handling vegetables & fruits, which is separated by color, ie we use a green cutting board for handling vegetables & fruits and a mint green cutting board for other products that need processing. In vegan products, we mention that the products are processed in machines where we handle our other products as well. 

Dosage amounts are marked and stated in the prescriptions. The café does not have indoor customer seats, but in front of the cafe, there is an outdoor terrace for two. 

 

The café’s opening hours are at. 11:00 – 19:00 The café is open six days a week from Tuesday to Sunday. The café reserves the right to close at random if necessary and the change will be reported to Coffel’s Instagram account @___________. 

 

Products and raw materials are sourced from Kespro and local companies in the Tampere area, such as Mokkamestarit.

For possible first aid, the cafe will find patches for small cuts for wounds. In larger cases and in case of professional help, the employee should call the emergency number. 

 

Self-monitoring documents 

 

The necessary documents are kept in a folder in the café and are kept for at least a year. In addition, documents are stored digitally on the SYNTRE Osk Teams server.

self-monitoring documents 

 

  • self-monitoring plan 
  • food premises approval or notification documents 
  • accounting on familiarizing staff with self-monitoring and appropriate documentation 
  • records of staff medical records and information on the results of any salmonella samples 
  • accounting for staff hygiene certificates 
  • the results of temperature monitoring and sampling and other monitoring documents in accordance with the self-monitoring plan, such as sanitation 
  • accounting for anomalies detected during self-monitoring and the measures taken as a result 
  • equipment maintenance reports 
  • traceability documents such as receipts, waybills, and shipping lists 
  • customer complaints and suspicions of food poisoning 
  • test results and inspection reports on official samples. 

 

Procurement and receipt of food 

The goods and raw materials are picked up by the employees from Kespro’s wholesale and Mocha Masters’ roastery. For refrigerated transport, workers use a refrigerated bag that holds a thermometer from which the worker can ensure that the transport temperature remains optimal. The employee is responsible for good transport conditions and damage to raw materials and goods. Employees are introduced to the transport of goods and what to consider when transporting them. 

The raw materials are mostly dry matter, fruits & vegetables, juices, and dairy products. The raw material is an egg used for baking. In addition, the products that need refrigerated transport are Finnish frozen berries.

The collector of the goods is responsible for checking the external quality and labeling of the products. 

Food traceability, recall, and information 

The traceability of the food is monitored by keeping a receipt for the products purchased, stating the date of purchase of the products. This allows us to see when the products have arrived at the café and by whom. Receipts are kept in a folder in the cafe accessible to everyone and are kept for at least a year.

We are able to track our customers through the checkout system.

Sales items are monitored by marking in a booklet found in the café what has been made when it has been made when the product is no longer marketable to the consumer and how much the product has been made.

If a product is found that needs to be recalled, the contact persons will be notified the longest. The product is currently handled in accordance with Evira’s published instructions and will be notified and the instructions issued by Evira will be followed. 

More information and instructions on withdrawals can be found on the Finnish Food Safety Authority’s website:https://www.ruokavirasto.fi/tietoa-meista/asiointi/oppaat-jalomakkeet/yritykset/elintarvikeala/takaisinvedot/ 

Organic control 

The café does not currently use organic products as raw materials in the preparation of food. 

 

Food storage and warehousing 

The café has a cold display case and a cold drink display case, where you can store products for cold storage. In addition, the café has a small vertical freezer where frozen products can be stored. The temperatures of the showcases are monitored daily and when they become too high they are addressed. The temperature of the refrigeration equipment should be between +2 and +6 Celsius. The freezer temperature should be -18 degrees Celsius. 

Temperature monitoring papers are stored in a folder at the coffee shop. Employees record the temperatures of the refrigeration equipment on a daily basis in the papers provided. To monitor temperatures, the display cases have integrated thermometers and a freezer in the freezer. A detached temperature gauge is placed in display cases from time to time to verify that the integrated temperature gauges are working.

The liaison officers are responsible for weekly monitoring of temperatures and maintenance of refrigeration equipment. 

If the temperature deviates, contact the contact persons. The liaison officers will check the condition of the refrigeration unit and the subsequent measures. A report of the measures and exceptions is recorded in a folder.

Storage space can be found on the shelves in the café, and products that require storage are stored in the warehouse in SYNTRE Osk’s office.

To ensure stock turnover, the contact person checks the canned goods and the stock status on the last day of each month.

As a reminder; Note: Unpackaged and self-frozen foods must bear the name and date of the food. In addition, it is important to keep track of what allergen the product contains.

Products are protected from external damage by storing them properly and at the right temperatures and safe from moisture. 

 

Food handling and preparation and allergen management 

The café sells warm waffles. Waffle dough is made by workers. A waffle dough recipe is available for employees at the café. The raw materials used for the waffle dough are mixed in a bowl according to the instructions. Workers are required to use display case gloves when making dough and handling raw materials. The raw materials used in the dough are dry matter, oil, dairy products, and eggs. The dough is placed in a prepared extruder bag and stored in the cold when the dough is not in use. From the extruder, the dough is drained onto a grease and hot waffle iron and prepared. When handling the dough, workers wear display case gloves. When the waffles are ready they are placed in waffle iron takeaway cups and decorated with fillings, after which it is served to the customer. 

For smoothies, workers prepare fruits and vegetables on a green cutting board, where only vegetables and fruits are processed. Smoothie is made in larger quantities and poured directly into smoothie takeaway cups and stored refrigerated. 

Gluten-free and vegan products are made from ingredients suitable for those diets and stored separately. Cans are clearly marked as vegan or gluten-free. 

Allergens are reported orally to the client and can be asked on the menu. Information about the allergens in the products can be found in writing at the café. 

Cooking food 

The waffles are cooked on a waffle iron and have a baking time of 6 minutes. The worker can keep the waffle in the iron for a longer period of time if he feels the need for it. If the employee notices that the cooking time of the waffles made with iron has to be extended several times, he must inform the contact person, who will check the condition of the waffle iron and take further action. If the waffle is overcooked, the waffle should be discarded and a new and replacement waffle made for the customer.

A waffle iron is washed on the outside as well as on the inside at the end of the day if it has been used during that day. 

Cooling / Reheating 

The café does not cool or reheat products. 

Freezing and thawing 

The café freezes its own ice cubes. The ice cubes are frozen in the freezer using ice bags. 

Food serving 

Food is served immediately and prepared in a take-away cup for guests. 

Sending and transporting food 

Food is not shipped or transported ready-made. 

Food contact materials and labeling 

All products are served in takeaway containers. The materials for take-away containers are cardboard, biodegradable PLA plastic, and PET plastic.

– Further information on food contact materials and related legislation can be found at:https://www.ruokavirasto.fi/yritykset/elintarvikeala/valmistus/pakkaukset-jamuut-elintarvikekontaktimateriaalit/ 

Staff hygiene 

Employees must take care of good hand hygiene. Protective gloves must be worn when handling food and ice. Wounds must be protected. If the patch is in your hand, you will need to wear a protective glove when working with that hand. Long hair must be held.

Work clothes are the employee’s own responsibility. The employee’s clothing is protected with an apron, which the employee is required to wear while working.

The cafe is small in size and has limited storage space, allowing the employee to store their own food in one of the refrigerators. Employees’ own food must be clearly separated from food used in the café and must be clearly labeled.

More information on hygiene practices can be found at: http://www.lupakokata.fi 

  • Instructions: Employees ‘own food may only be stored in the employees’ dining and social areas. In small food premises, workers may be allowed to store their own food in the same storage premises as food handled in the food premises, clearly separated, for example, on their own shelf or in a container placed on the shelf.

    Storing your own food must not impair or compromise the safety of food handled in the food premises. 

Hygiene skills and hygiene passports 

Staff hygiene passports are kept in the same folder as self-monitoring. A hygiene passport is required for all employees.

Further information on hygiene expertise and hygiene passports issued by the Food Agency can be found at: https://www.ruokavirasto.fi/henkiloasiakkaat/hygieniapassi/ 

Health check at the beginning of the employment relationship 

Employees are required to report any inconveniences to their liaison officers. Health reports are kept in a folder in the cafeteria near self-monitoring. 

The operator must have up-to-date records of staff medical records. Self-monitoring should indicate where health records are kept, the employees from whom the records are required and the suitability of the persons concerned for food work has been established.

An examination of the state of health at the beginning of an employment relationship means an interview conducted by a doctor or nurse in occupational health care or health center. In connection with the interview, the employee is emphasized about good hygiene practices in food work: the symptom is not at work, the employer is informed about a disease that may be transmitted through food, and the importance of good hand hygiene at work is emphasized and trained. The medical certificate is free-form.

A laboratory test is performed if the employee currently has or has had a febrile diarrheal disease in the previous month. The need for laboratory testing is based on the employee’s own report of abdominal symptoms. Laboratory testing is no longer requested for asymptomatic workers after a trip.

Further guidance can be found in the guide prepared by THL: Measures to prevent salmonella infections www.julkari.fi/bitstream/handle/10024/135327/URN_ISBN_978-952-302-932-3.pdf?sequence=1: 

Pursuant to section 17 (2) of the Food Apartments Decree, a person who is known or suspected to be carrying a contagious disease through food may not handle food in the food apartment.

THL publication 5/2013 also stipulates that a person handling perishable food with bare hands must not act in the course of his or her work when suffering from a stomach disease, regardless of the cause. If the person is otherwise able to work, he or she will be assigned work tasks that avoid the risk of infection.

You can return to risk work after two asymptomatic days (unless salmonella, EHEC, or shigella have been detected in the feces). It is noteworthy that a person may carry norovirus for up to many weeks after symptoms have resolved, or may be asymptomatic without prior illness. As norovirus is very easily transmitted through surfaces and food, proper hygiene should ALWAYS be provided. Even a child with norovirus at home is at risk. 

Cleaning plan 

The café’s facilities and surfaces are cleaned daily. Surfaces should be cleaned at the end of the working day and during the day. The floor of the café will be moped at the end of the evening. The cleanliness of the coffee machines and the frappe machine should be taken care of daily. Coffee machines are cleaned every two weeks. Refrigeration equipment is cleaned from the inside once a month and the freezer is defrosted at the end of the summer season. The cleanliness of the waffle iron is taken care of daily. The cleanliness of the pool is one of the daily cleaning options. Shelf surfaces should be cleaned every two weeks. Underneath portable refrigeration equipment must be moped every two weeks. The refrigerated bag used for refrigerated transport should be wiped after each use and deeply cleaned every two weeks. 

Cleaning utensils are stored separately on a shelf provided for them, away from food. Hand soap and dishwashing detergent are stored near the water tap. Workers must wear protective gloves for cleaning. In the café, you will find a mop and a dustpan, which are stored close together in the corner provided for them.

The contact person monitors the cleaning result sensory and, if necessary, microbiologically. He points out to workers that when cleaning is poorly done and makes sure equipment and places that need deep cleaning are cleaned at agreed intervals. 

Dish service 

The café does not have a dishwasher and the dishes are washed by hand. The washing temperature is monitored on the digital display of the water tap. The cleanliness of the dishes is checked by the contact person at random without informing the employees every three weeks. 

Maintenance plan 

When deficiencies are found in the condition of the premises, equipment, or facilities, the liaison officer shall be notified and shall draw up a written repair plan and timetable for rectification, which shall be shared with the liaison officers and staff.

The condition of the premises and equipment is monitored by monitoring the temperatures of the refrigeration equipment. The integrated thermometers are checked from time to time using a standard thermometer to ensure that they are correct. The facilities and equipment will be assessed at the beginning and end of the period for their condition and functionality. This is the responsibility of the contacts.

Staff is required to report any defects in the condition of the facilities, equipment, and machinery to the contact persons. To deal with deficiencies that require urgent action, the contact person will alert an on-site professional (eg a locksmith) if necessary. 

Acquisition of domestic water 

The café uses unique space solutions because the domestic water is arranged and agreed to come from another company. The water used in the café is retrieved from the premises of the agreed company using canisters. The company from which domestic water is procured shall indicate when the quality of the water changes or is unusable. If color, taste, or odor defects are found in the water, discard the water from the canister and wash the container thoroughly. 

Waste disposal 

Waste management has been agreed with a separate company, which gives us permission to use their waste containers in limited and agreed quantities. Waste is collected at designated locations and waste bins are cleaned at regular intervals. 

Pest Control Program 

Measures to prevent pests include stock rotation, regular cleaning of surfaces, visual inspection of stock during inspection of stock rotation, and closing of windows and doors.

If pests occur, they will be reported immediately to the liaison officers, who will work out an action plan to control them. The plan is communicated to employees and a report is made where it appears; what pest was controlled, by whom the control took place, date and pesticides used. 

Sampling 

More detailed guidance on the requirements of the Microbial Criteria Regulation can be found in FDA Guideline 10501/2 for food business operators: Microbiological requirements for food, application of Commission Regulation (EC) No 2073/2005: https://www.ruokavirasto.fi/tietoa-meista/asiointi/oppaat-jalomakkeet/yritykset/elintarvikeala/mikrobiologiset-vaatimukset/ 

Food samples 

Food samples are taken from waffles and smoothies. Samples are stored for 3 weeks, after which they are properly destroyed. Samples are taken at regular intervals and stored in the freezer. Minicript bags are used for storage and the food and date are clearly written on the sample bags. 

Surface purity samples 

The contact person takes surface cleanliness samples at the beginning and end of the summer season. He is required to document the sampling and its results. If the sample values ​​are exceptional, take this person to the matter as soon as possible and work out an action plan. New samples will be taken once the action plan has been implemented. 

Customer complaints and suspicions of food poisoning
Customer complaints 

The marketing manager is responsible for and responds to customer complaints. Customer complaints are handled individually and shared with staff. Changes resulting from customer complaints are recorded in self-monitoring. 

Suspected food poisoning
Guidelines for food poisoning situations 

Immediate notification is made to the Food Inspectorate elintarvikevalvonta@tampere.fi (e-mail is read daily) Mon and Wed 9.30 am – 11.00 am tel. 050 327 6325 other times service point Frenckell: 03 5656 4400

Samples of food or raw materials suspected of causing food poisoning, 200-300 g / sample, shall be taken for delivery to the laboratory. Samples are stored refrigerated. Samples are frozen if they cannot be delivered to the laboratory within the same day.

The appropriateness and cause of the complaint will be clarified together with food control and the necessary measures will be taken. 

Temperatures for the sale, storage, and serving of food According to MMM Regulation 1367/2011, the following temperatures must be observed in the marketing of microbiologically perishable foodstuffs: cold-smoked or engraved processed fish + 3 + 3 Minced meat + 4 + 4 Food preparations, salads, desserts and confectionery, not cooked, sprouts + 6 + 6 Smoked and charred fish + 6 + 6 Sausages, excluding fresh sausages meat, egg dishes, viscera, blood and plasma + 6 + 6 milk and cream and milk products without pasteurization or similar heat treatment + 6, + 6 milk products with pasteurization or at least equivalent heat treatment + 8 + 8 hot foods when served is up to 4 h minimum + 60 cold. Foods to be served when the serving time is up to 4 hours up to +12.

The lower recommended temperatures set by food manufacturers should be followed. Perishable bakery products made by heating that are not refrigerated immediately after manufacture may be stored at room temperature on the day of manufacture if the unsold products are disposed of at the end of the day of manufacture. 

 


References:

https://www.tampere.fi/sites/default/files/2022-05/omavalvontaohje_2019.pdf

ruokavirasto.fi

Sysmä Marina, 2018, self-control plan.

 

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