ToDo: Difference between revisions
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| Line 20: | Line 20: | ||
|Complete | |Complete | ||
|- | |- | ||
|Allergen policy - | |Allergen policy | ||
|Bottle sterilising procedure | |Complete | ||
|- | |||
|Bottle sterilising procedure | |||
|Complete | |||
|- | |- | ||
|Bottling procedure | |Bottling procedure | ||
| | | | ||
|- | |- | ||
|Cleaning procedure | |Cleaning procedure | ||
| | |Complete | ||
|- | |- | ||
|Glass/ sharp plastic policy | |Glass/ sharp plastic policy | ||
| Line 38: | Line 41: | ||
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|- | |- | ||
|Market stall procedure | |Market stall procedure | ||
|To be confirmed | |||
|- | |- | ||
|Outgoing goods procedure | |Outgoing goods procedure | ||
| Line 45: | Line 48: | ||
|- | |- | ||
|Personal hygiene policy | |Personal hygiene policy | ||
| | |In progress | ||
|- | |- | ||
|Pest control procedure | |Pest control procedure | ||
| | |In progress | ||
|- | |- | ||
|Stock control | |Stock control | ||
| Line 60: | Line 63: | ||
|- | |- | ||
|Training | |Training | ||
| | |In progress | ||
|- | |- | ||
|Vinegar manufacturing procedure | |Vinegar manufacturing procedure | ||
Revision as of 14:37, 22 January 2024
Wiki To Do
| Task | Status |
|---|---|
| Add Plans - Process Flow | Complete |
| Add Plans - Site Plans | Complete |
| Include Cleaning Recording page into Wiki | Complete |
| Add Certificates | Complete |
| Complete pre-requisite links to pdfs | Complete |
| Allergen policy | Complete |
| Bottle sterilising procedure | Complete |
| Bottling procedure | |
| Cleaning procedure | Complete |
| Glass/ sharp plastic policy | |
| Incoming goods procedure | |
| Maintenance procedure | |
| Market stall procedure | To be confirmed |
| Outgoing goods procedure | |
| Personal hygiene policy | In progress |
| Pest control procedure | In progress |
| Stock control | |
| Supplier specifications (wine & packaging) | |
| Traceability/ recall procedure | |
| Training | In progress |
| Vinegar manufacturing procedure | |
| Waste control policy |
EHO Tasks
| Task | Translation | Timescale | Status |
|---|---|---|---|
| HACCP - Regulation (EC) No 852/2004, Article 5 | Create food safety management system based on HACCP principle | 3 months | In progress |
| HACCP Training - Regulation (EC) No 852/2004, Annex II, Chapter XII, para 2 | HACCP Training | 3 months | Complete |
| Pest Control - Regulation (EC) No 852/2004, Annex II, Chapter IX, para 4 | Install fly killer | 1 month | Ordered |
| Food Packaging - Regulation (EC) No 852/2004, Article 5; Regulation (EC) No 852/2004, Annex II, Chapter X, para 1,2 and 3 | Store caps in box with lid | Immediately | Complete |
| Premises Cleanliness and Repair - Regulation (EC) No 852/2004, Annex II, Chapter I, para 1 | Paint Cube | 1 month | In progress |
| Hand Wash Basins - Regulation (EC) No 852/2004, Annex II, Chapter I, para 4 | Set water temp to 38 deg | 1 month | Complete |