HACCP - Certificate of Compliance
Where could a What would be How could we control the
risk occur? the risk? risk?
a) Bacterial growth/ a) When transporting foods keep
contamination them separate
b) Physical b) When transporting chilled or
contamination frozen food use a temp control
c) Chemical device such as cool bags/boxes or
contamination refrigerated vehicles. chilled foods
d) Cross- will be stored at temperatures
contamination between 0°C and 5°C to prevent
bacterial growth and maintain food
Delivery quality. Frozen foods will be stored
at temperatures of -18°C or below
to maintain quality and prevent
spoilage.
c) Do not accept food that looks as
though it may have been tampered
with and check for leakages
d) Make sure that the delivery
vehicle is clean
e) Make sure food is protected
and/or covered
a) Bacterial growth/ a) Chilled foods will not be stored
contamination at temperatures above 5°C. At
b) Cross- higher temperatures, bacteria such
contamination as Salmonella, E. coli, and Listeria
c) Pest infestation can multiply rapidly, increasing the
d) Physical risk of foodborne illnesses.
Storage contamination b) Labelling of food
c) Either wrapping or
containerising food
d) Store chemicals correctly
e) Following cleaning schedules to
ensure freezers/chiller/storage
areas etc kept clean
a) Cross- a) Follow control of risks
contamination of paragraphs as per Delivery;
other foods Storage, Preparation etc to ensure
cross contamination does not take
place
b) Use of colour-coded
equipment/utensils.
Cross c) ‘Effective Hand Washing
Technique’
Contamination d) Store chemical substances away
from food
e) Regular cleaning of all
equipment/utensils/worktops, taps,
etc with agreed cleaning fluids.
f) No raw food will be prepared
there apart from beef burgers. It
will be kept separate in a fully
covered and protective container.
Chilli Flames Aberdeen HACCP-Certificate of Compliance
Aberdeen Mela 27 August 2023 Golam Mahmud
Checks to be put in place to
ensure that risks are
minimised
a) Visual inspection of
food/packaging
b) Conditions: Check and record
chilled food temps at the point of
delivery
c) Staff training undertaken
d) Completion of the ‘Food
Delivery Record’
e) Completion of ‘Cross
Contamination Record’
a) Check fridge temperatures
regularly and record them. The
accepted range for the fridge is
between 0 – 5 C.
b) Visual checks on food and
packaging conditions
c) Staff training
d) Any non-compliance with our
HACCP rules would result in food
being disposed of.
a) ‘Effective Hand Washing
Technique checks
b) Staff training
c) Visual checks
d) Disposal of any unsafe foods
e) Personal Hygiene checks
f) Colour coded equipment/utensils
being kept separate
g) Regular checks to ensure
equipment/work surfaces, taps etc
are being cleaned correctly
h) Waste bin checks
i) Any non-compliance with our
HACCP rules would result in food
being disposed of.
 HACCP - Certificate of Compliance
Where could a What would be How could we control the Checks to be put in place to
risk occur? the risk? risk? ensure that risks are
minimised

a) Bacterial growth a) Limit time food is out of a) Cooked and non-cooked foods
b) Further/cross refrigerator/chiller etc. We will are prepared separately
contamination move chilled food from the chiller b) Ensure Cleaning Schedules are
c) Chemical to the van and immediately followed
contamination transport it to the event and place it c) Follow Personal Hygiene
d) Physical in the chiller again. It will take 30 Compliance Record Sheets
contamination minutes to 1 hour. Throughout the d) Disposal of unsafe foods
process, we will continue to do e) Staff training
temperature checking. f) Check food temps regularly and
b) Regular hand washing as per record
Effective Hand Washing g) Any non-compliance with our
Techniques HACCP rules would result in food
Preparation
c) Cleaning of equipment and being disposed of.
premises as per Cleaning Methods
& Cleaning Records
d) Colour-coded
equipment/utensils
e) Clean suitable protective
clothing
f) Keep chemicals away from food
and cover/put away food when
cleaning
g) good waste disposal practice
h) Ensure equipment and utensils
are clean and in good order

a) Growth of bacteria a) Refrigerate to 5degreesC or a) Check fridge temperatures at

b) Cross below least 3 times per day
contamination c) Keep raw and cooked foods b) Visual on food/packaging
c) Chemical separate condition
contamination d) Cover/wrap foods c) Visual food labels (date, time
d) Physical e) Label food with content and content (for stock rotation)
contamination f) Do not keep food beyond d) Staff training
recommended times e) Consider if food is safe to use
Hot & Cold g) Rotate stock f) Food temperature checks
Chilled Storage h) Check that the Hot Holding g) Any non-compliance with our
temperature is maintained above HACCP rules would result in food
63 C (as per the Temperature being disposed of.
Controls sheet)
i) Ensure equipment and utensils
are clean and in good order

Food Wrapping/
Packaging a) Physical a) Use only food-grade materials a) Constant visual inspection
contamination b) Ensure wrapping/packaging b) Staff training
/Labelling b) Bacteriological material is stored hygienically. c) Any non-compliance with our
contamination c) Keep equipment and surfaces in HACCP rules would result in food
c) Chemical good order being disposed of.
contamination d) Personal hygiene
d) Cross-

Chilli Flames Aberdeen HACCP-Certificate of Compliance

Aberdeen Mela 27 August 2023 Golam Mahmud
 HACCP - Certificate of Compliance
Where could a What would be How could we control the
risk occur? the risk? risk?
contamination
a) Physical a) Wrapping or packaging all food
contamination products
b) Bacterial b) Ensure equipment and utensils
contamination are clean and in good order
c) Chemical c) Use good personal hygiene
Service to contamination practices as per Personal Hygiene
Customers Compliance sheets
Food served immediately to
customer??
d) Grilled and fried foods will be
served immediately after
preparation. Some food will be
kept in warmer above 63 degrees.
a) Bacteriological a) Train all food handlers
contamination b) Follow the Personal Hygiene
b) Physical Compliance Checklist
contamination c) Ensure all food handlers are
c) Cross- aware of reportable illnesses
contamination d) Ensure hand-washing basins are
in order with liquid hand wash and
hygienic hand rubs and single-use
towels and that Effective Hand
Personal Washing procedures are being
Hygiene followed
e) Ensure first aid facilities are up
to date and stocked
f) Ensure clean protective clothing
is available.
g) Jewellery will not be allowed.
Cleaning
a) Chemical a) Safe storage of chemicals
contamination b) Available hot & cold-water
supply
c) Clean & safe equipment
d) Safety equipment for staff
d) Readily available and identified
cleaning products
g) Kitchen Degreaser, wipes, paper
towels, hand wash, and disposable
gloves will be there.
h) All cleaning items will be BS
Chilli Flames Aberdeen HACCP-Certificate of Compliance
Aberdeen Mela 27 August 2023 Golam Mahmud
Checks to be put in place to
ensure that risks are
minimised
a) Temperature records
b) Staff training
c) Disposal of any unsafe food
d) Ensure the designated Cook is
not serving food to customers
e) Any non-compliance with our
HACCP rules would result in food
being disposed of.
a) Constant visual inspection
b) Staff training
c) Accident recording
d) First aid box checklist
e) Staff hygiene checks
f) Stock check on hand-washing
products
g) Visual checks
h) Any non-compliance with our
HACCP rules would result in food
being disposed of.
a) Staff training
b) Hazardous product information
bulletins
c) Maintenance records
d) Visual checks
e) Readily available supply of
cleaning/hand washing
materials/products
f) Ensure product
information/usage on all cleaning
products
 HACCP - Certificate of Compliance
Where could a What would be How could we control the Checks to be put in place to
risk occur? the risk? risk? ensure that risks are
minimised

EN compliant. g) Any non-compliance with our

i) All used and dirty equipment HACCP rules would result in food
will be transferred back to the base being disposed of.
shop for cleaning. No dirty
equipment will be washed or used
at the event.

a) Bacteriological a) Safe storage of waste a) cleaning schedule

contamination b) Lidded bins
c) Regular cleaning and
disinfection of bins
b) Physical d) Disposal of waste as per our
Waste contamination Environmental Policy
e) Separate bins for food waste,
recyclable and general waste.
Recyclable and general waste bins
will be provided by the council at
the event.
b) Using a registered waste handler
c) Staff training
d) Waste bin checks
e) Any non-compliance with our
HACCP rules would result in food
being disposed of.

a) Bacteriological a) Staff awareness a) Constant visual checks

contamination b) Removal of food stored in the c) Reporting evidence of
b) Spread of disease unit at the end of the event vermin/insects to
c) Correct storage of food in Manager/Supervisor
units/at base premises d) Any non-compliance with our
Pest Control
d) No uncovered food will be left HACCP rules would result in food
out on the stall/unit. being disposed of.
e) A separate box/container will be
kept for storing all dirty equipment
to take back from the event to the
base premises for cleaning and
washing purpose.

Chilli Flames Aberdeen HACCP-Certificate of Compliance

Aberdeen Mela 27 August 2023 Golam Mahmud