The Catering Risk Assessment is a mandatory document required for food business operators in Malta to demonstrate compliance with food safety regulations and risk management requirements. It is specifically designed to meet the requirements of the Maltese Food Safety Act (Chapter 449) and related legislation, while also aligning with EU food safety standards. This document should be used by any establishment providing catering services to identify, assess, and control food safety risks and operational hazards. It includes comprehensive evaluation of food handling processes, storage conditions, preparation methods, and service delivery, along with associated control measures and monitoring procedures. The assessment must be regularly reviewed and updated to reflect any changes in operations or regulatory requirements, serving as a crucial tool for maintaining food safety standards and protecting public health in Malta's catering industry.
Catering Risk Assessment for Malta
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Key Requirements PROMPT example:
Catering Risk Assessment
"I need a Catering Risk Assessment for my newly renovated hotel restaurant in Valletta, Malta, opening in March 2025, which will serve Mediterranean cuisine to approximately 200 guests daily and include a seafood raw bar."
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1. Business Information and Scope: Details of the catering establishment, including business name, address, responsible persons, and scope of operations covered by the assessment
2. Assessment Details: Date of assessment, assessor details, review period, and methodology used
3. Hazard Identification: Systematic identification of all potential food safety and operational hazards in the catering process
4. Risk Analysis: Evaluation of identified hazards, including likelihood and severity of risks
5. Control Measures: Existing control measures and their effectiveness in managing identified risks
6. Critical Control Points: Identification and monitoring of critical control points in the food preparation and service process
7. Staff Training and Competency: Assessment of staff training needs and current competency levels related to food safety and risk management
8. Emergency Procedures: Procedures for handling food safety emergencies and incidents
9. Monitoring and Review: Systems for ongoing monitoring of control measures and periodic review of the risk assessment
1. Special Dietary Requirements: Assessment of risks related to handling special dietary requirements and allergens - include when establishment offers allergen-specific or specialized dietary menus
2. External Catering Operations: Additional risks and controls for off-site catering services - include when business provides external catering services
3. Transport and Delivery: Risk assessment for food transport and delivery operations - include when establishment offers delivery services
4. Events and Large-Scale Operations: Specific risk considerations for large events or functions - include for establishments that cater for large events
5. Seasonal Operations: Additional considerations for seasonal menu changes or operations - include for establishments with significant seasonal variations
1. Schedule 1: Hazard Analysis Charts: Detailed charts showing hazard analysis for each process step
2. Schedule 2: Risk Matrix Templates: Templates and guidelines for risk evaluation and scoring
3. Schedule 3: Control Measure Checklist: Comprehensive checklist of control measures and verification procedures
4. Schedule 4: Incident Report Forms: Templates for reporting and investigating food safety incidents
5. Schedule 5: Training Records Template: Format for maintaining staff training and competency records
6. Appendix A: Equipment Inventory: List of equipment and associated safety considerations
7. Appendix B: Chemical Register: Register of cleaning chemicals and other hazardous substances used
8. Appendix C: Temperature Control Records: Templates for temperature monitoring and recording
9. Appendix D: Relevant Legislation: Summary of applicable Maltese food safety and health regulations
Authors
Relevant legal definitions
Hazard
Risk
Critical Control Point (CCP)
Control Measure
Food Safety Management System
HACCP
Risk Assessment
Risk Matrix
Corrective Action
Food Business Operator
Food Handler
Food Contact Surface
Cross-contamination
Temperature Control
High-risk Foods
Safe Zone
Danger Zone
Monitoring Procedure
Verification
Validation
Critical Limit
Non-conformance
Preventive Action
Risk Level
Food Premises
Due Diligence
Good Manufacturing Practice (GMP)
Standard Operating Procedure (SOP)
Personal Protective Equipment (PPE)
Allergen
Contamination
Food Safety Incident
Competent Authority
Internal Audit
External Audit
Risk Rating
Root Cause Analysis
Traceability
Food Safety Culture
Quality Management System
Risk
Critical Control Point (CCP)
Control Measure
Food Safety Management System
HACCP
Risk Assessment
Risk Matrix
Corrective Action
Food Business Operator
Food Handler
Food Contact Surface
Cross-contamination
Temperature Control
High-risk Foods
Safe Zone
Danger Zone
Monitoring Procedure
Verification
Validation
Critical Limit
Non-conformance
Preventive Action
Risk Level
Food Premises
Due Diligence
Good Manufacturing Practice (GMP)
Standard Operating Procedure (SOP)
Personal Protective Equipment (PPE)
Allergen
Contamination
Food Safety Incident
Competent Authority
Internal Audit
External Audit
Risk Rating
Root Cause Analysis
Traceability
Food Safety Culture
Quality Management System
Clauses
Scope and Purpose
Roles and Responsibilities
Food Safety Management
Hazard Identification
Risk Evaluation
Control Measures
Critical Control Points
Temperature Control
Cross-contamination Prevention
Personal Hygiene
Cleaning and Sanitation
Allergen Management
Equipment Safety
Premises Safety
Storage Requirements
Staff Training
Emergency Procedures
Incident Reporting
Documentation Requirements
Monitoring and Review
Compliance Requirements
Audit Procedures
Corrective Actions
Record Keeping
Roles and Responsibilities
Food Safety Management
Hazard Identification
Risk Evaluation
Control Measures
Critical Control Points
Temperature Control
Cross-contamination Prevention
Personal Hygiene
Cleaning and Sanitation
Allergen Management
Equipment Safety
Premises Safety
Storage Requirements
Staff Training
Emergency Procedures
Incident Reporting
Documentation Requirements
Monitoring and Review
Compliance Requirements
Audit Procedures
Corrective Actions
Record Keeping
Relevant Industries
Hospitality
Restaurant and Food Service
Hotel Industry
Event Management
Educational Institutions
Healthcare Facilities
Corporate Dining
Travel and Tourism
Cruise and Maritime Services
Industrial Catering
Retail Food Service
Relevant Teams
Operations
Food Safety and Quality Assurance
Kitchen Operations
Health and Safety
Compliance and Risk Management
Food Service
Training and Development
Facilities Management
Relevant Roles
Food Safety Manager
Catering Manager
Restaurant Manager
Head Chef
Kitchen Supervisor
Quality Assurance Officer
Health and Safety Officer
Operations Director
Compliance Manager
Risk Assessment Officer
Food Service Director
Executive Chef
Kitchen Operations Manager
Hygiene Manager
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