ToDo: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
mNo edit summary |
||
| Line 21: | Line 21: | ||
|- | |- | ||
|Allergen policy - Done | |Allergen policy - Done | ||
Bottle sterilising procedure - Done | |Bottle sterilising procedure - Done | ||
|- | |||
Bottling procedure | |Bottling procedure | ||
|- | |||
Cleaning procedure - Done | |Cleaning procedure - Done | ||
|- | |||
Glass/ sharp plastic policy | |Glass/ sharp plastic policy | ||
|- | |||
Incoming goods procedure | |Incoming goods procedure | ||
|- | |||
Maintenance procedure | |Maintenance procedure | ||
|- | |||
Market stall procedure - To be confirmed | |Market stall procedure - To be confirmed | ||
| | |||
Outgoing goods procedure | |Outgoing goods procedure | ||
| | |||
Personal hygiene policy | |Personal hygiene policy | ||
| | |||
Pest control procedure | |Pest control procedure | ||
| | |||
Stock control | |Stock control | ||
| | |||
Supplier specifications (wine & packaging) | |Supplier specifications (wine & packaging) | ||
| | |||
Traceability/ recall procedure | |Traceability/ recall procedure | ||
| | |||
Training | |Training | ||
| | |||
Vinegar manufacturing procedure | |Vinegar manufacturing procedure | ||
| | |||
Waste control policy | |Waste control policy | ||
| | | | ||
|} | |} | ||
Revision as of 14:31, 22 January 2024
Wiki To Do
| Task | Status | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Add Plans - Process Flow | Complete | ||||||||||||||||||
| Add Plans - Site Plans | Unstarted | ||||||||||||||||||
| Include Cleaning Recording page into Wiki | Complete | ||||||||||||||||||
| Add Certificates | Complete | ||||||||||||||||||
| Complete pre-requisite links to pdfs | Complete | ||||||||||||||||||
| Allergen policy - Done | Bottle sterilising procedure - Done | ||||||||||||||||||
| Bottling procedure | |||||||||||||||||||
| Cleaning procedure - Done | |||||||||||||||||||
| Glass/ sharp plastic policy | |||||||||||||||||||
| Incoming goods procedure | |||||||||||||||||||
| Maintenance procedure | |||||||||||||||||||
| Market stall procedure - To be confirmed | Outgoing goods procedure | Personal hygiene policy | Pest control procedure | Stock control | Supplier specifications (wine & packaging) | Traceability/ recall procedure | Training | 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 |