HYGIENE AND FOOD SAFETY POLICY FOR FOOD PRODUCTION AND FOOD SERVICE

HYGIENE AND FOOD SAFETY POLICY FOR FOOD
PRODUCTION AND FOOD SERVICE
Reference Number:
831
Author & Title:
Mike Newport, Hotel Services Manager
Responsible Directorate:
Facilities
Review Date:
November 2013
Ratified by (committee):
Health & Safety Committee
Date Ratified:
November 2010
Version:
2
Related Policies
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Ward Food Safety Policy
Catering Procedures Manual
Health & safety policy
Food safety – ward
Working at height
Moving & handling
Hand hygiene
Infection control policies
Occupational health policies
Document name: Hygiene and Food Policy for Food Production and Food
Service
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Index:
1. Introduction __________________________________________________________________ 5
2. Aims and Objectives of this policy _________________________________________________ 6
3. Responsibilities ________________________________________________________________ 6
3.1
Hotel Services Manager. ________________________________________________ 6
3.2
Food Hygiene Training and Audit Manager. ______________________________ 7
3.3
Kitchen Manager. ______________________________________________________ 7
3.4
Kitchen Supervisors ___________________________________________________ 7
3.5
Kitchen staff. __________________________________________________________ 7
3.6
Food Service Manager. _________________________________________________ 8
3.7
Restaurant Supervisors ________________________________________________ 8
3.8
Restaurant and coffee bar staff. _________________________________________ 8
4. Infection Control ______________________________________________________________ 8
5. Health and Safety ______________________________________________________________ 9
5.1
Catering Management Responsibility ____________________________________ 9
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Cleaning Chemicals ______________________________________________________ 9
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Risk Assessment ________________________________________________________ 9
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Working at Height ________________________________________________________ 9
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Manual Handling _________________________________________________________ 9
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Portable Appliance Testing (PAT) ________________________________________ 10
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Equipment Testing ______________________________________________________ 10
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Personal Protective Equipment (PPE) _____________________________________ 10
5.2
Catering Staffs Responsibility _________________________________________ 10
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Warning Signs __________________________________________________________ 10
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Cleaning Chemicals _____________________________________________________ 10
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Manual Handling ________________________________________________________ 10
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Portable Appliance Testing (PAT) and Equipment Checking ________________ 11
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Personal Protective Equipment (PPE) _____________________________________ 11
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Working at Height _______________________________________________________ 11
6. Staff Recruitment _____________________________________________________________ 11
6.1
Interview Procedure ___________________________________________________ 11
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6.2
Medical Screening before Starting Work ________________________________ 12
7. Hygiene Training _____________________________________________________________ 12
8. Protective Clothing____________________________________________________________ 13
8.1
Head Covering ________________________________________________________ 13
8.2
Footwear _____________________________________________________________ 13
8.3
Disposable Protective Clothing ________________________________________ 13
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Aprons _________________________________________________________________ 13
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Gloves _________________________________________________________________ 13
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Protective Clothing for Visitors___________________________________________ 14
9. Jewellery ____________________________________________________________________ 14
10. Personal Belongings _________________________________________________________ 14
11. Laundry Facilities ___________________________________________________________ 14
Uniforms can be laundered by the hospital laundry service or at home following
manufacturers recommended temperatures.___________________________________ 14
12. Changing Areas _____________________________________________________________ 15
13. Catering Premises ___________________________________________________________ 15
Kitchen Structure/Maintenance of Building and Equipment _____________________ 15
14. Catering Equipment __________________________________________________________ 15
All kitchen and dining room equipment, will be made from impervious material,
either a thermoplastic or metal, depending on which is more suitable for the job. 15
15. Notices and Notice Boards _____________________________________________________ 15
16. Prevention of Cross Contamination _____________________________________________ 16
17. Catering Operational Systems __________________________________________________ 16
17.1
Food Supplies ________________________________________________________ 17
17.2
Deliveries ____________________________________________________________ 17
17.3
Storage ______________________________________________________________ 17
17.4
Preparation of Food ___________________________________________________ 17
17.5
Cooling and Chilling __________________________________________________ 18
17.6
Reheating and Regeneration ___________________________________________ 18
17.7
Food Service _________________________________________________________ 19
18. Temperature Monitoring Arrangements __________________________________________ 19
19. Temperature Records and Retention_____________________________________________ 20
19.1
Monika Temperature Recording Software System _______________________ 20
19.2
Manual Temperature Recording System ________________________________ 21
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19.3
Paper Records ________________________________________________________ 21
20. Inspections and Catering Premises ______________________________________________ 21
20.1
Hygiene Inspections __________________________________________________ 21
20.2
Pest Control __________________________________________________________ 22
21. Cleaning ___________________________________________________________________ 22
22. Microbiological Testing _______________________________________________________ 22
Appendix 1. Consultation Schedule ________________________________________________ 23
Appendix 2. Colour Coding _______________________________________________________ 24
Appendix 3. Equality Impact Assessment Tool ________________________________________ 25
Appendix 4. Ratification Check List ________________________________________________ 26
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1. Introduction
Food Poisoning
Food poisoning can have serious consequences amongst healthy people. For those
that are already ill it can be fatal. As we provide food for patients who have serious
illnesses, we have a duty to make sure we do everything possible to minimise the
risk of food poisoning in the food produced on Trust premises. There are a number
of different food poisoning organisms, these include:Campylobacter; the most common cause of food poisoning in the UK, is found in
raw poultry, raw meat and is carried by animals, particularly cats and dogs. It
causes abdominal pain, diarrhoea, fever and headaches. It can take up to 10 days
for the symptoms to appear after eating infected food.
Salmonella is found in raw poultry, eggs and raw meat and is carried by animals,
insects and rodents. It causes vomiting, diarrhoea and fever. Salmonella can cause
death in the elderly and young children.
E.coli is found in raw beef and milk and is carried by humans and animals. It
causes abdominal pain, fever, diarrhoea and vomiting. In young people (even up to
the age of 20) it can cause complete kidney failure. In the elderly, there can be
serious complications which have a significant mortality and morbidity.
Norovirus is spread very rapidly in confined areas such as hospitals. It mainly
spreads through poor hand hygiene and causes acute onset vomiting and diarrhoea.
Outbreaks have been traced to food handler that have had symptoms but continued
to handle food. It can seriously dehydrate the patient although it normally only lasts
for 48 hours.
Food Safety Legislation
There are 3 main food laws governing the production and sale of food in Britain.
These are; The 1990 Food Safety Act, The Food Hygiene (England) Regulations
2006 and The General Food Regulations 2004. We need to comply with these laws
as well as the Health Service guidelines which have been based upon them. The
laws cover a wide variety of areas including:• Contamination of food by physical, chemical or biological substances
• Purchase & storage of food, temperature requirements for preparation and
storage of foods
• Risk assessment
• Standards for rooms and equipment
• Good hygiene practices & training.
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The laws are enforced by local councils using Environmental Health Officers. They
can inspect food premises at any reasonable time and have the power to prosecute
anyone they feel is endangering the public.
We have this policy and our procedures (see Hygiene and Food Safety for Catering
Services Procedures) in place as well as ISO 9000:2000 accreditation to ensure we
comply with all legislation. All of these documents will be trained out by catering
department managers during the induction to new starters.
2. Aims and Objectives of this policy
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To ensure that the Trust can comply with Food Safety legislation.
To ensure the Trust has a robust food safety management system
To ensure that staff are trained to be able to handle food in a safe and
hygienic manner
To ensure food preparation areas are hygienic and suitable for food storage
and handling
To have cleaning schedules in place and regular monitoring of cleaning
standards
3. Responsibilities
3.1
Hotel Services Manager.
The Hotel Services Manager is responsible to the Director of Estates and Facilities
for the management of food safety to include the following responsibilities:
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Managing the effectiveness of the preparation of food and food service
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Compliance with legislation to include the preparation and updating of the
food safety policies and appropriate procedures
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Develop and maintain procedure awareness and effective training
programmes for the appropriate managers assigned to oversee food safety.
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Liaise with appropriate bodies as required
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Centrally co-ordinate all food safety activities
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Reporting all notifiable incidents to appropriate authorities
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Responsible for ensuring and appropriate audit programme is in place and
fully implemented
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Responsible for completing food safety audits at ward level
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3.2
Food Hygiene Training and Audit Manager.
The Food Hygiene Training and Audit Manager is responsible to the Hotel Services
Manager for the training of food safety and auditing standards to include the
following responsibilities:
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3.3
Training of all food handlers to a level suitable for their role
Responsible for completing food safety audits and hygiene inspections of
catering areas.
Kitchen Manager.
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3.4
The Kitchen manager is responsible for the administration of the Food Safety
Management system.
Responsible for ensuring the Trust maintains its ISO 9000:2000 accreditation
for Food Safety
Responsible for ensuring that the staff are appropriately trained
Responsible for maintaining staff rostas to provide a safe food service
Responsible for completing food safety audits
Responsible for overseeing the day to day food production operation to
ensure that safe food is being produced
Responsible for reporting any non conformities which could compromise food
safety to the Hotel Services Manager
Responsible for ensuring there are adequate cleaning schedules and
resources to carry out all cleaning tasks required to keep food safe
Kitchen Supervisors
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3.5
The Kitchen supervisors are responsible for ensuring safe food practices are
adhered to by all kitchen staff during their shift
Responsible for ensuring documentation for the food safety management
system is completed correctly
Responsible for reporting any non conformities which could compromise food
safety to the Kitchen Manager
Kitchen staff.
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The Kitchen staff are responsible for ensuring safe food practices are adhered
to during their shift
Responsible for completing food safety documentation is timely and accurate
Responsible for reporting any non conformities which could compromise food
safety to the Kitchen Supervisors
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3.6
Food Service Manager.
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3.7
The Food Service manager is responsible for ensuring that all procedures
within the Food Safety Management system are followed.
Responsible for ensuring the Trust maintains its ISO 9000:2000 accreditation
for Food Safety
Responsible for ensuring that the staff are appropriately trained
Responsible for maintaining staff rostas to provide a safe food service
Responsible for completing food safety audits
Responsible for overseeing the day to day food service operations to ensure
that safe food is being served
Responsible for reporting any non conformities which could compromise food
safety to the Hotel Services Manager
Responsible for ensuring there are adequate cleaning schedules and
resources to carry out all cleaning tasks required to keep food safe
Restaurant Supervisors
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3.8
The Restaurant supervisors are responsible for ensuring safe food practices
are adhered to by all restaurant and coffee bar staff during their shift
Responsible for ensuring documentation for the food safety management
system is completed correctly
Responsible for reporting any non conformities which could compromise food
safety to the Food Service Manager
Restaurant and coffee bar staff.
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The restaurant and coffee bar staff are responsible for ensuring safe food
practices are adhered during their shift
Responsible for completing food safety documentation is timely and accurate
Responsible for reporting any non conformities which could compromise food
safety to the Restaurant Supervisors
4. Infection Control
Food borne bacteria and viruses can use food as a vehicle to transmit infections to a
wide group of people; this can be through contamination from an infected food
handler or incorrect storage of food which allows bacteria to grow.
If there is any suspicion of food poisoning in either staff, patients or visitors a
member of the infection control team must be informed immediately, so that they
can initially investigate the incident with the catering department and monitor any
potential outbreak.
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If an outbreak is suspected or a food borne infection is confirmed through lab testing
the Environmental Health Office must be informed.
5. Health and Safety
5.1
Catering Management Responsibility
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Cleaning Chemicals
Only authorized cleaning chemicals can be used for cleaning the hospital
premises. All chemicals must have a COSHH Material Safety Data Sheet
which has been assessed by cleaning management prior to use. It is the
responsibility of the catering management to ensure that catering staff use
cleaning chemicals according to the manufacturer’s instructions.
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Risk Assessment
It is the responsibility of the catering management to ensure that risk
assessments are undertaken for all catering tasks. The agreed safe method
of working must be effectively communicated to catering staff. All risk
assessments will be filed in the catering department offices. They will be
reviewed every 2 years.
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Working at Height
It is the catering management’s responsibility to ensure that all staff comply
with the Work at Height (Amendment) Regulations 2007. The following tasks
may be undertaken at height using the safe method detailed in the staff
responsibilities section:
Cleaning air vents/extract fans
Cleaning electric light diffusers
Cleaning high level pipe work.
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Manual Handling
It is the catering management’s responsibility to ensure that all staff are
trained in manual handling techniques. The agreed safe method of working
must also be effectively communicated to catering staff. The catering
management is also responsible for ensuring that all equipment aids safe
manual handling and that manual handling equipment is provided for staff
when required.
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Portable Appliance Testing (PAT)
It is the catering management’s responsibility to ensure that all electrical
equipment is PAT tested and safe to use.
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Equipment Testing
It is the catering management’s responsibility to ensure that catering
equipment is regularly checked and is safe to use.
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Personal Protective Equipment (PPE)
It is the catering management’s responsibility to ensure that PPE is fit for
purpose and always available to catering staff.
5.2
Catering Staffs Responsibility
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Warning Signs
Cleaning activities can lead to an increased risk of slips, trips and falls.
Therefore it is important for catering staff to utilize warning signs provided
when wet mopping, suction cleaning and when cleaning with any electrical
equipment with leads or using water on floor surfaces.
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Cleaning Chemicals
Only authorized chemicals must be used, under no circumstances should any
cleaning chemical be brought in from outside the hospital. Cleaning
chemicals must be used as directed by catering management.
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Manual Handling
It is the catering staffs’ responsibility to ensure that they use safe methods of
work with regard to manual handling. These should include the following:
Heavy items should be stored at lower levels but not on the floor e.g.
middle/lower shelves.
Break heavy loads down into smaller units e.g. trays of drinks.
Use correct lifting techniques, straight back, bend legs, avoid twisting, hold
load close to the body.
Use manual handling equipment such as trolleys to move heavier items such
as heavy food containers.
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Use light weight containers where possible.
When pushing trolleys take only one at a time, take care on carpeted areas,
avoid slopes, and use the correct lifts.
Never attempt to lift a heavy load on your own. Always ask for assistance
from a colleague.
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Portable Appliance Testing (PAT) and Equipment Checking
It is the catering staffs’ responsibility to ensure that electrical equipment is in
good condition and has an in-date PAT test sticker in place prior to use.
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Personal Protective Equipment (PPE)
It is the catering staffs’ responsibility to ensure that PPE is worn as directed
by catering management.
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Working at Height
Catering staff may do deep cleaning which would require them to undertake
the following:
Cleaning air vents/extract fans
Cleaning electric light diffusers
Cleaning high level pipe work.
To ensure these tasks are undertaken safely the following 3 steps must be
followed.
1. Two members of staff must undertake these tasks, one to undertake the
cleaning task and the other to ensure the ladder is prevented form slipping
and to provide support if necessary to prevent a fall.
2. Step ladders only must be used on a level floor surface.
3. Step ladders must be checked prior to use to ensure that they have been
tested and are safe to use.
6. Staff Recruitment
6.1
Interview Procedure
All prospective employees, applying to the RUH Trust for a catering post will
be expected to demonstrate a good understanding of basic personal and
general hygiene relevant to catering duties.
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During the interview, a hygiene understanding checklist will be used to assess
the individual’s understanding of hygiene.
Interviewing will be carried out according to RUH Trust policies and
procedures.
All catering staff job descriptions will contain a paragraph concerning their
requirement to adhere to the Trust Hygiene and Food Safety Manual.
6.2
Medical Screening before Starting Work
Before commencing employment, all staff must be medically screened and
passed as fit for work by the RUH Trust’s Occupational Health Department.
The individual must complete the “Declaration of Health” form and the “Preemployment medical screening questionnaire for catering staff and food
handlers”.
All catering staff must sign an “Agreement to report infection” form before
commencing work.
Agency staff will fill in a pre-employment health screening form and an
appointment for Occupational Health will be arranged as soon as possible.
If they stay longer than seven days the manager will send them to
Occupational Health.
Agency staff must also sign the “Agreement to report infection” form,
regardless of how long they will be employed by the RUH Trust.
7. Hygiene Training
All catering staff will receive training as detailed in the Trusts Mandatory Training
Matrix,
The Mandatory Training Matrix identifies when training needs to be undertaken, the
method of delivery and frequency of the training.
All supervisory staff must attain the Level 3 Award in Supervising Food Safety and
the Level 2 Award in Hazard Analysis Critical Control Points (HACCP)
All managers must attain the Level 4 Award in Managing Food Safety and the Level
3 Award in Hazard Analysis Critical Control Points (HACCP)
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8. Protective Clothing
Food handlers have a moral and a legal responsibility to ensure that bacteria and
other contaminants are not introduced into food. As such uniform must be worn at
all times when on duty.
Appropriate protective clothing will be issued to new members of staff before they
commence work.
8.1
Head Covering
In addition to the hats issued to the catering staff, a supply of disposable hats
will be readily available in dispensers situated in the kitchens.
8.2
Footwear
Safety footwear must be worn. It must be strong, easily cleaned and must
enclose the whole of the foot. The soles must be non slip and the shoe must
have flat heels. Sandals, open-toed footwear or trainers must not be worn.
The RUH Trust will reimburse the employee for a sum agreed with the staff
side representative, towards the cost of safety footwear.
8.3
Disposable Protective Clothing
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Aprons
Disposable coloured aprons will be readily available in all catering areas
where appropriate.
Aprons will be worn as follows:Green - Raw meat and fish preparation
White - Cleaning and washing up duties
All coloured aprons will be disposed of after each job, or when staff move to
another kitchen area or dining room to work.
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Gloves
Disposable non latex, vegetable starch powdered, or powder free light weight
gloves will be available in high risk catering areas.
These are to be used when direct hand contact with food is necessary.
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A new pair of gloves will be used when changing jobs and disposed of after
each use.
Heavy duty plastic gloves are provided for washing up and cleaning duties.
The gloves will be washed and air dried after use and must be discarded
when they become damaged or unable to be kept properly cleaned.
IMPORTANT – Gloves do not replace the need for frequent hand
washing.
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Protective Clothing for Visitors
White coats and hats are provided for visitors to the catering area.
9. Jewellery
Jewellery such as watches, jewelled rings, brooches and earrings all harbour dirt and
bacteria and must therefore not be worn in catering areas.
The only permitted jewellery which can be worn exposed whilst on duty is a plain
wedding ring and small sleeper earrings for pierced ears, preferably with a safety
catch.
In some case where jewellery has a deeply personal significance, exemption to wear
the jewellery may be given. The jewellery must however, be covered in such a way
as to make it unlikely to fall into food e.g. wearing gloves whilst serving food.
10. Personal Belongings
No personal belongings will be taken and stored in any catering area.
Handbags, coats, cardigans, newspapers etc. will be securely stored in the changing
rooms or lockers provided.
11. Laundry Facilities
Catering staff will wear a clean uniform during each shift, as well as changing them
whenever they become heavily soiled.
Uniforms can be laundered by the hospital laundry service or at home following
manufacturers recommended temperatures.
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12. Changing Areas
Male and female changing areas with personal lockers will be provided for all staff.
13. Catering Premises
Kitchen Structure/Maintenance of Building and Equipment
The kitchen structure should comply with the standards laid down in the Food
Hygiene Regulations (England) 2006 and the conditions advised by the local
Environmental Health Department.
The building must be properly sealed to prevent the entry of pests e.g. rodents, birds
and insects.
Any sightings of pests must be reported to the supervisor or catering management.
The 3rd party contractor will then be notified.
All defects to catering areas that may allow pest infestation, equipment breakdown,
or health and safety risks, must be reported to the Maintenance Department
Helpdesk, ext. 4141.
An inspection/audit report form will be filled in for any defect observed during the
audit.
14. Catering Equipment
All kitchen and dining room equipment, will be made from impervious material, either
a thermoplastic or metal, depending on which is more suitable for the job.
If any equipment becomes damaged in such a way as it could contaminate the food
it will be disposed of and replaced.
15. Notices and Notice Boards
To ensure that physical contamination form drawing pins and soft tape does not
occur, all notice boards in food areas will be metallic white boards with notices
attached via blue magnetic tape or magnets.
All notices displayed in food areas will be laminated to enable effective cleaning.
These must not be sited directly above food preparation/service areas. They may be
fixed to the wall with sticky fixers or blue tack only.
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16. Prevention of Cross Contamination
Within the catering department the following facilities/equipment are in place to
prevent cross contamination.
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Colour coding of chopping boards (See appendix 1)
Colour coding of knives (Red & Blue knives must be used for raw meat &
fish)
Separate temperature probes are used for taking the temperature of raw
and high risk foods. A dedicated temperature probe is used in the raw
meat prep room and a colour coded (red) probe is used in the delivery bay
for raw products.
Colour coding of single use cloths (Green cloths for use in raw meat areas
only)
Colour coding of aprons(Green aprons must be worn when preparing raw
meat or fish)
Separate clearly labelled refrigerators and deep freezers for raw and
cooked foods
Separate signed enclosed area for raw meat and fish preparation
Hand washing facilities between raw and cooked food preparation areas
Disposable gloves must be worn when directly handling high risk foods
Hair is tied back at all times and hats must be worn by staff preparing food
Any cuts or grazes must be covered with a blue waterproof dressing, if on
the hands a glove should also be worn.
The colour coded boards and knives will only be used for the purpose for which they
are intended and disinfected after each use.
When colour coded boards become heavily scored, they are no longer hygienic and
will be replaced.
Temperature probes must be cleaned and disinfected before and after each use
with a food safe sanitising wipe. Temperature probes for raw meat or fish must be
cleaned with a detergent wipe first and then with a sanitizer wipe.
17. Catering Operational Systems
Each stage of the catering operation has been risk assessed in line with legislation
to identify hazards and put in place control measures to minimise the risk to
patients, staff and visitors.
The catering operation is broken down as follows:-
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17.1
Food Supplies
All food suppliers will be approved either by NHS Purchasing and Supply
Agency (PASA) or locally by a member of the catering management team.
17.2
Deliveries
All deliveries are inspected on arrival by the catering storekeepers or their
deputies.
Sample temperatures and visual inspections of all food deliveries are
recorded and retained by the Kitchen Manager in the catering offices. All
foods must have a use by or best before date on them. Deliveries that do not
meet the delivery standards are rejected.
17.3
Storage
All foods received are stored in conditions that are appropriate to their
requirement.
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Perishable foods are stored in refrigerator units between 0oC & 5oC
Frozen foods are stored in deep freezers at -18 oC or below.
Tinned and dry food products are stored at ambient temperature in
designated areas on racking
All shelving is designed to ensure no foods are stored directly on the floor.
There is a procedure in the event of refrigerator or freezer breakdown to
ensure food safety and quality is maintained (see Catering Procedures
Manual).
Any surplus foods that are opened must be stored in a labelled, clean sealed
container with a use by date.
17.4
Preparation of Food
Foods will be prepared in areas specified for a particular use, which will
ensure raw and cooked foods are kept separate and therefore prevent the risk
of cross contamination (see section 16, Prevention of cross contamination).
For example:
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Raw vegetable preparation room
Butchery
Pastry preparation
Diet Bay
Sandwich preparation area
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Salad preparation area
All preparation surfaces must be cleaned, sanitised and dried after each use.
Any frozen foods requiring defrosting, must be thawed in a refrigerator to
ensure that they do not enter the danger zone temperatures 8-63˚c.
All food will be cooked within 24 hours of defrosting.
All food which is cooked must reach a temperature of at least 80˚c in the core
at the end of the cooking process.
Cooked meat and poultry must only be handled with tongs, other type of
utensil or disposable gloves. A glove dispenser will be sited in all areas
where direct handling of high risk foods is necessary.
Food must be covered and stored in correct conditions until required, and not
left lying around at room temperature.
Food will be prepared to recognised standard recipes and/or procedures.
17.5
Cooling and Chilling
If food is not going to be served hot, it must be transferred to the blast chillers
within 30 minutes and chilled to 3˚c before being placed in the chill hold
fridge. Food must be chilled only once. Chilling of food must comply with
DHSS cook-chill guidelines and local procedures.
All chilled foods must have a cook/chill history sheet with them; this will be
completed by the chefs preparing the foods. the records are retained by the
Kitchen Manager in the catering offices.
17.6
Reheating and Regeneration
The reheating must comply with the DHSS cook-chill guidelines and local
procedures. All foods being reheated or regenerated must reach a minimum
core temperature of 75˚c.
Patient food is predominantly frozen food which is regenerated in specialist
regeneration trolleys.
Some foods prepared for evening staff and visitors food service are
regenerated by kitchen or restaurant staff.
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Food must only be reheated once, this is recorded on the cook chill history
sheets which are retained by the Kitchen Manager in the catering offices.
17.7
Food Service
Patient food trolley service is detailed in the Ward Food Safety Policy
Service.
Staff and visitor food service will be provided in a hygienic environment and
all food products will be stored at the appropriate temperature.
All hot foods left over at the end of service periods will be disposed of by
kitchen or restaurant staff using the waste disposal units.
18. Temperature Monitoring Arrangements
To ensure that food poisoning organisms are not allowed to multiply on the food or in
the equipment the temperature must be kept within critical limits. Temperatures are
taken and recorded at all stages of food production and service, as detailed in
section 19.
The temperature of both food and equipment must be recorded using either the
Monika automated temperature monitoring system or hand held thermocouple
temperature probes. All temperature measuring equipment is calibrated monthly to
the national standard.
Process
&
frequency
Food on
delivery
Responsible
Person
Critical Limits
Storekeepers
Chilled Foods –
Max 80C
Temperat
ure
storage
units
Staff and
Supervisors
Food after
cooking
Chefs
Food after
Chef &
Frozen food –
Frozen solid
Freezers – Min
-180C
Fridges – Max
80C
Hot cabinets –
Min 750C
Hot food – Min
800C
Hot food – Min
Where Recorded
Monika
Daily Quality
Delivery Check
sheet
Retenti
on of
records
6 months
6 months
Monika
Daily/Weekly
Temperature check
list
6 months
6 months
Route cards
1 month
Cook chill history
1 month
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 19 of 26
Ref.:831
Status: Final
chilling
Supervisors
Food in
hot
trolleys
prior to
delivery to
wards
Supervisors
Food for
night
vending
Food
served in
Diningroom
Chef
Food used
in Atrium
Staff &
Supervisors
Staff &
Supervisors
800C
Cold food –
max 30C
Regenerated
frozen food –
Min 800C
Hot fresh
cooked food –
Min 630C
Cold food –
Max 80C
Chilled Food –
Max 30C
Regenerated
chilled food –
Min 800C
Hot fresh
cooked food –
Min 630C
Cold food –
Max 80C
Cold food –
Max 80C
sheets
Monika
6 months
Night Vending
Cooked Chill
Checklist
Staff Quality
Assurance
Checklist
1 month
Food Temperature
Record
6 months
6 months
19. Temperature Records and Retention
19.1
Monika Temperature Recording Software System
Where temperature controlled units are monitored over a 24 hour period
using the Monika system a printout for each 24 hour period is printed,
checked and signed off by the kitchen supervisor.
If a temperature control unit goes out of its range the Monika system issues
an alert which must be actioned by the kitchen supervisor or kitchen manager
before the alert message will close.
Food temperatures in the Patient and South kitchen are taken using hand
held temperature probes linked with the Monika system. If the temperature of
the food is outside of the limit the chef/supervisor has to either accept the
temperature or reject the food for further processing. The records will be
downloaded onto the Monika computer system on the kitchen computer.
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 20 of 26
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Status: Final
Records from the Monika system are retained on the hard drive of the kitchen
computer for a minimum of 6 months.
19.2
Manual Temperature Recording System
Where the Monika system is not available food and equipment temperatures
are recorded using hand held thermocouple temperature probes. The
temperatures recorded manually on paper records and are reviewed and
signed off by the supervisors.
If the temperature is outside the acceptable range corrective action must be
taken and recorded on the paper record.
19.3
Paper Records
All paper records of food and temperature equipment are reviewed and
retained in the Catering Management Office by the Kitchen Manager. These
records may be audited during Assured Safe Catering Audits and any issues
will be reviewed during the Catering Management Review Board meeting
held every 6 months.
20. Inspections and Catering Premises
20.1
Hygiene Inspections
All catering areas; the patient kitchen, south kitchen, Lansdown restaurant
and Atrium coffee bar will be inspected regularly as detailed below.
•
Daily end of shift hygiene and security inspection checklists are completed
by Kitchen Shift Supervisors/Restaurant Supervisors to ensure the
catering premises are left in a hygienic condition and safely secured.
•
A weekly hygiene inspection will be conducted by the Food Hygiene
Training and Audit Manager with the Kitchen Manager/Supervisor or Food
Service Manager/Supervisor. These inspections will produce a weekly
audit score as a performance indicator as well as an action sheet, these
are reviewed at the 6 monthly Catering Management Review Board.
•
6 monthly hygiene inspections of all catering areas are completed by the
Hotel Services Manager and Food Hygiene Training and Audit Manager.
The inspection report details observations, identifies non-conformities and
corrective action timescales these are reviewed at the 6 monthly Catering
Management Review Board.
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 21 of 26
Ref.:831
Status: Final
•
Environmental Health Officers currently inspect catering facilities on an
annual basis.
Assured Safe Catering audits are programmed annually. The patient
kitchen is audited monthly the other catering areas are audited quarterly.
The audits are completed by Catering Managers.
•
20.2
A full audit report with detailed observations, non-conformities and
corrective action timescales are produced during the audit and passed to
the responsible manager for corrective action to be taken. these are
reviewed at the 6 monthly Catering Management Review Board.
Pest Control
Pest Control is a vital part of any hygiene programme, as pests are prohibited
by legislation; they cause expensive deterioration, spread dangerous
contamination, and can destroy the reputation of the catering department.
There is a Pest Control Policy which details all the requirements.
21. Cleaning
All catering premises and equipment are cleaned in accordance with programmed
cleaning schedules, see Catering Procedures Manual
Appropriate cleaning equipment will be provided to enable adequate cleaning to be
carried out.
Approved cleaning chemicals will be provided as well as training and appropriate
personal protective equipment.
22. Microbiological Testing
Random samples of high risk foods will be taken on week days by catering
supervisors from all catering areas. Results are sent to the Kitchen Manager by the
laboratory and any observations or non conformities are reported to the Food
Hygiene Training and Audit Manager for investigation and corrective actions as
required. All investigated results are reviewed at the Catering Management Review
Board meeting to identify trends and any further actions required.
Food samples will also be taken at Assured Safe Catering Audits. All food samples
will be tested in accordance with the Health Protection Agency guidelines.
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 22 of 26
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Status: Final
Appendix 1. Consultation Schedule
Name and Title of Individual
Jason Joyce
Richard Bray
Mike Newport
Ward and Department Managers
Matrons
Director of Nursing
Date Consulted
November 2008
November 2008
September 2008
February 2010
February 2010
February 2010
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 23 of 26
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Status: Final
Appendix
2. Colour Coding
This poster is an example of the colour coding system used to help prevent cross
contamination.
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 24 of 26
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Status: Final
Appendix 3. Equality Impact Assessment Tool
To be completed and attached to any procedural document when submitted to the
appropriate committee for consideration and approval
Initial Screening
1. Policy, service, strategy, procedure or function: Hygiene and Food Safety for Catering
Food Service Policy
2. Lead (e.g. Director, Manager, Clinician): Howard Jones
3. Person responsible for the assessment:
Name: Sarah Wingfield
Job Title: Food Hygiene Training and Audit Manager
4. Is this a new or existing policy, service strategy, procedure or function?
New
Existing
5. Who is the policy/service strategy, procedure or function aimed at?
Patients
Carers
Any other
Please specify:
Staff
Visitors
6. Are any of the following groups adversely affected by the policy?
If yes is this high, medium or low impact (see attached notes):
Group
Disabled people:
Race, ethnicity & nationality
Male/Female/transgender:
Age, young or older people:
Sexual orientation:
Religion, belief and faith:
Affected?
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
Impact
Medium
Medium
Medium
Medium
Medium
Medium
High
High
High
High
High
High
Low
Low
Low
Low
Low
Low
If the answer is yes to any of these proceed to full assessment.
This applies whether the impact assessment is high, medium or low.
If the answer is no to all categories, the assessment is now complete
7. Does the policy, service strategy, procedure or function
include measures which promote equality?
No
8. If yes, what are these measures?
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 25 of 26
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Status: Final
Yes
Appendix 4. Ratification Check List
Author; attach this to each copy of the policy being sent to a Committee for final ratification.
Dear Chairman
Please would you review this document at your next meeting and agree final approval and
organisational ratification.
Title of meeting:
Non Clinical Risk Committee
Date of meeting:
17th November 2009
Name of document: Hygiene & Food Safety Policy for Catering Services
Name of author:
Sarah Wingfield
Yes
No
N/A
Are there any elements of this policy which present
operational issues that require further discussion? If yes,
please provide a contact name for the author.
Yes
No
N/A
Does the document include a training plan?
Yes
No
N/A
Is the policy referenced?
Yes
No
N/A
Are up to date National Guidelines included?
Yes
No
N/A
If you are the appropriate forum, have the necessary
resources been agreed to implement this document?
Yes
No
N/A
Is there a plan for policy implementation?
Yes
No
N/A
Does your meeting recommend further consultation with
groups or staff other than listed at the front of the policy?
Yes
No
N/A
What are the cost implications of implementing this policy?
Yes
No
N/A
Equipment
£
Yes
No
N/A
Staffing (additional)
£
Yes
No
N/A
Training
£
Yes
No
N/A
Other
£
Yes
No
N/A
Document endorsed without further comment?
Yes
No
Further amendments to document suggested?
Yes
No
Name of Chair:
Signature: ________________________________ Date: ________________________
Document name: Hygiene and Food Policy for Food Production and Food
Service
Issue date: November 2010
Page 26 of 26
Ref.:831
Status: Final