Catering Health and safety Plan

Prepared by : Merzougui Sofien

Reviewed by : Chouaieb Fahd

Version: 001 Issued: April 2019

Louati Catering Catering Health and safety plan Review Due: April 2020

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 ASSURED SAFE CATERING PROCEDURE

Part 1
Operational Requirements

1.1 Staff Responsibilities

1.2 Staff Induction & Training
1.3 Unit Hygiene & Cleanliness
1.4 Probes & Calibration
1.5 Pest Control
1.6 Health & Safety, Dangerous Machinery, PPE
1.7 First Aid
1.8 Control of Substances Hazardous to Health (COSHH)
1.9 Menu’s
1.10 Allergens, Special Diets & Nutrition
1.11 Purchasing & Ordering
1.12 Delivery Process
1.13 Storage – Ambient, Chilled & Frozen. including Temperature Control
1.14 Food Handling, Preparation & Cooking
1.15 Food Service
1.16 Waste Management
1.17 Complaints
1.18 Sustainability & The Environment
1.19 Fitness to Work & Reporting Infections
1.20 Labelling
1.21 Equipment
1.22 Service users Own Food
1.23 Barbecues
1.24 Ward Kitchens
1.25 Environmental Health
1.26 Monitoring & Management

Part 2
Personal Responsibilities

2.1 Personal Cleanliness

2.2 Fitness to Work & Reporting Infections
2.3 Protective Clothing, Uniform & PPE
2.4 Jewellery
2.5 Hair
2.6 Hands
2.7 Smoking, Eating & Drinking
2.8 Cuts & Abrasions
2.9 Health & Safety Responsibilities
2.10 Personal Conduct

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 Part 3
Food Safety - Hazard Analysis & Critical Control Point (HACCP)

3.1 Introduction
3.2 System Flow Chart
3.3 System Pre-Requisites
3.4 Hazards
3.5 System Critical Control Points (CCP)

Part 4
Non-Food Safety - Health & Safety Details

4.1 Introduction
4.2 Risk Table

Part 5
Appendices - Operational Support Documents – Monitoring Documentation & Forms

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 LOUATI Catering is committed to ensuring effective standards are in place so as to be
able to provide safe and hygienic food services.

The Trust takes all reasonable precautions and exercises due diligence to ensure that its
products are free from harmful microbiological, chemical and physical contamination and
are fit for human consumption, meeting its obligations in relation to food hygiene.

1.0INTRODUCTION
This procedure sets out information for staff to follow to ensure every person who has
responsibility for, or undertakes food and drink handling in service environments,
understands their individual responsibility to prevent and control infection.

This procedure and associated documents apply to all food handling staff and appropriate
line management, responsibilities are as follows:

RESPONSIBILITIES FOR DESIGNATED GROUPS OF STAFF:

The Head of Estates and Facilities is responsible for the following members of staff:-Estates
& Facilities Managers
 Assistant Estates & Facilities Managers
 Estates & Facilities Officers
 FM Supervisors
 FM Senior Assistants
 FM Assistants

Each separate method of catering, i.e. Cook Chill and traditional catering must follow the
relevant guidelines and instructions as laid down in this procedure.

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 PART 1- OPERATIONAL REQUIREMENTS

1.1 Staff Responsibilities

1.1.1 To be truly effective, the majority of operations are reliant on staff working to set
processes in conjunction with any relevant training undertaken. This is so that safe
systems of work are completed and lead to the provision of safe in-patient services.
To give additional clarity this part of the operational handbook has been divided
into sections with Part 2 outlining individual responsibilities.

1.2 Staff Induction & Training

1.2.1 The following training requirements is required for all staff groups:
 New starters – Training to be given by delegated person in team.

 Food handlers – Certified training to be completed within 6 months. Renewed

every 3 years and updated annually.

 Managers – As above but extra training should be accessed with regard

to managers responsibilities for food safety.

 Persons with special responsibility (e.g. Estates and Facilities staff) – As above
but extra training should be accessed with regard to hazard analysis.

 Nutrition Training – Several bodies require staff to undertake some training

on basic nutrition.

 The latter stipulates that the Hospital/Trust includes specific guidance on food
services and nutritional care in its clinical governance arrangements. It also
states all staff have the skills and competences needed to ensure that patients‟
nutritional needs area met. All staff should receive regular training on
nutritional care and management.

1.2.2 Before undertaking any duties new food handling members of staff are required
to undertake a local induction so that they are familiar with the layout of the
facility, meet work colleagues and are made aware of all risks and rules
associated with their new place of work. The induction will be fully documented,
signed off by both parties and a copy held in the member of staffs personnel file
for future reference.

1.2.3 All food handling staff are also required to understand the contents of this procedure
and know where it is located for reference purposes. It is the line manager's
responsibility to ensure that this is completed.

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 1.2.4 In addition to the local induction, the Trust aims to ensure all food handling staff
have completed a minimum Level 2 Award in Food Safety in Catering within 3
months of starting work, with renewals taking place every 3 years. Supervisor or
above will be required to complete a higher level of training. It is the line
manager's responsibility to ensure that these requirements are met and evidence
retained for verification purposes.

1.2.5 Additional specialist training such as nutrition, higher food hygiene levels,
HACCP, etc. will be reviewed on an ad-hoc basis with individuals being
nominated as appropriate.

1.2.6 Trust mandatory training will be completed by all appropriate staff and scheduled
by the relevant line manager. Records will be maintained to demonstrate
compliance and become part of the performance management system.

1.2.7 All external support and contract staff working in a food environment are also
required to complete a local induction & complete the Trusts Level 2 Award in Food
Safety in Catering so that they are aware of the layout of the facility, are aware of all
the risks and follow the rules associated with each area.

1.2.8 Environmental Health Officers often ask to see basic food hygiene certificates
as proof that food handlers training is up to date and that they are competent to
undertake food-handling duties. This information can be found of the Training
Tracker on the Intranet.

1.3 Unit/Facility Hygiene & Cleaning

1.3.1 Each Trust food area will have a cleaning regime in place that is effective and
covers all aspects of the location/operation. It is the line manager’s responsibility
to ensure that the regime is followed and that the areas are cleaned to the
required standard.

1.3.2 Where at all possible staff should not be involved in both the care of service
users/ward cleaning and food preparation/service. When it is not possible to
have designated food handlers it is essential that strict hygiene controls are
observed with appropriate hand washing and the wearing of colour coded plastic
aprons at appropriate times.

1.3.3 Where possible each food area will be provided with a dishwashing machine to
enable effective cleaning of crockery, cutlery, water jugs and other ward utensils. If
a machine is not available, or is out of action, hot water and general purpose
detergent must be used for hand washing. Disposable paper towels should be
used to dry items as a preference. Alternatively, disposable plates, crockery, etc.
can be used.

1.3.4 High level cleaning should be periodically organised to ensure that walls, ceilings,
extraction, fly screens, pipework, etc. are cleaned as required and be arranged
via Estates & Facilities Department.

1.3.5 Food contact and work surfaces should be washed down using hot water
containing a sanitising agent

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with surfaces being finished off using paper towels or a damp cloth and left to air dry, in line with
manufacturers guidance

1.4 Probes Thermometers & Calibration

1.4.1 Probe thermometers are used to measure the temperature of food, air and water
to verify specific control measures that have been put into place to aid food safety
for service users, staff & visitors.

1.4.2 To avoid cross contamination probes must be cleaned before, in between each dish
and after each use.
1.4.3 In general, digital probe thermometers are accurate to within 0.5ºc and can give a
very clear indication of the temperature of food. The ‘needle’ portion of the probe
should be pushed into the centre (core), or densest part of the food being
checked and should be left in place until the digital reading stabilizes is the
temperature of the food.

1.4.4 The same procedure should be used for checking chilled and hot foods. When
checking frozen food the probe should be sandwiched between two packs/pieces
of frozen food and left switched on until the digital readout has stabilised. Generally
this takes longer for frozen food and it should be noted that readings can be
approximately 2ºc above product core temperature.

1.4.5 Due to temperature achievement being a critical control point within the
food/catering procedure, additional probes must be kept at strategic points
as contingency arrangements in case one was to break down.

1.4.6 Calibration is a process of checking and adjusting equipment so that it measures

accurately. Some devices are calibrated by Ward Staff or Facilities Supervisor.
All devices must be calibrated according to the manufacturer’s instructions:

 Before they are first used.

 On a monthly basis
 Following any schedule compiled by the management team.
 When there is damage to a device or an inaccurate reading is suspected.

1.4.7 Probes should be calibrated following the process as outlined below:

 Agitate the probe in a mixture of ice and a small amount of water until a
steady reading is achieved. This should be -1ºc to +1ºc. If outside this range,
the unit should be taken out of use and dispose of.
 A replacement probe can be obtained from Estates & Facilities Department.
 Replacements for damaged/inaccurate probes are to be charged to
the appropriate ward.
 Probe calibration details are to be recorded on the Probe Checking Form -
Appendix 4 and retained for 3 months.

1.4.8 The Trust recommends keeping two on site, one as a backup in case
it breaks down.

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 1.4.9 Target Food Temperatures

 Frozen Food --18ºC to -22ºC

 Refrigerated Food - 0ºC to 8ºC (8ºC max)
 Hot Food (stored or displayed) - 63ºC or above
 Cooking Temperatures - 82ºC (if cooking from fresh)
 Serving Food Temp - 63ºC or above
 Reheating Temperatures (Regen) - 75ºC
NB. All temperatures are "core temperatures"

1.4.10 Each unit manager is responsible for funding the replacement – via the Estates &
Facilities helpdesk.

1.5 Pest Control

1.5.1 Pests, in the form of insects, rodents, birds, foxes, etc. constitute a serious food
safety risk if they are able to gain access to food sites. Kitchens and food stores
provide ideal conditions for pests and organisms which can lead to illness. Not only
do they eat the food but also they contaminate and spoil a lot more. Maintenance
of high standards of housekeeping to reduce attraction for pests, e.g. cleaning of
spillages, cleaning beneath and behind equipment, tidy and covered storage of
waste in the catering area and covered storage of refuse outside the building with
regular removal off site.

1.5.2 Control measures should include the following:

 Stop pests getting in with fly screens, well-fitting doors, covered drains and bird
netting. Insector machines should also be installed in kitchens.

 Look out for droppings, nests, chew marks on wood or cables. Discard
any foodstuffs or other articles affected by pests.

 Clean up any spillage and decaying food immediately. Carry out regular
inspection and rotate any stock. Use rodent-proof containers with well- fitting
lids. Store food off the ground.

 Implement a planned process for bulbs in the insectecutors to be

changed annually. Where chameleon sticky board insectecutors used,
sticky backs should be replaced quarterly by nominated Pest Control
Contractor.

 Good housekeeping includes such items as: cleaning up spillages, cleaning

beneath and behind equipment, covered storage of waste, fly screening, well-
fitting doors, covered drains, bird netting, regular inspection and rotation of
stock, storing food off the ground and use of rodent-proof containers with
well- fitting lids. Also inspect dry food areas regularly for any signs of pest
activity.

 Waste must be removed on a regular basis and never left overnight in

a kitchen/adjoining area.

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  All staff, service users and visitors must be discouraged from feeding birds
and stray animals.

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 1.5.3 Never attempt to treat pest problems; bait boxes must be left alone. If any sign of
pests are found it must be reported through the Estates & Facilities helpdesk.

1.6 Health & Safety, Dangerous Machinery & Uniform/PPE

1.6.1 Health and Safety risk assessment table has been completed and is summarised
in Part 4 of this procedure.

1.6.2 Health & Safety training is completed as part of the Trust’s mandatory training.

1.6.3 Each location will maintain a Dangerous Machine register and a record of all
staff who have been trained in its use.

1.6.4 Personal Protective Equipment is worn by staff mainly as a food safety measure.
It is issued to staff when starting work and changed when required; it is cleaned
and maintained by the individual member of staff.

1.6.5 If an accident or near miss does occur then it should be reported through the Datix
accident/incident reporting system. Assistance should be provided by Estates &
Facilities Officers/Supervisors or, as a last resort, ward based staff.

1.7 First Aid

1.7.1 Health and Safety First Aid Regulations require that there is first aid equipment
available to all staff working in a kitchen area.

1.7.2 First Aid Boxes are located in or near the kitchen and all staff must be aware of its
location. The Ward/Unit Manager responsible for the area must ensure first aid
boxes are checked on a regular basis to refill, clean or dispose of used or out of
date items. The box should contain: -

 A general guidance leaflet on “first aid‟

 Sterile adhesive dressings - brightly coloured (non-food colour)
waterproof plasters
 Sterile eye pads and adhesive tape
 Triangular bandages
 Safety pins
 Sterile wound dressings
 Disposable gloves
 Sterile cleansing wipes
 Scissors

1.7.3 Contents for First Aid Boxes can be sourced through NHS Supply Chain.

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 1.7.4 The first aid box must be green with a white cross and all staff must be aware of
its whereabouts. Managers must ensure first aid boxes are checked regularly to
refill, clean or dispose of used or out of date items.

1.8 Control of Substances Hazardous to Health

1.8.1 All cleaning materials and non-food liquids are subject to the Control of
Substances Hazardous to Health regulations and shall be stored, maintained and
used in accordance with these regulations and the individual manufacturer’s
instructions included with the items.

1.8.2 A separate secure storage area must be used to store cleaning implements and
materials which may otherwise cause contamination to foodstuffs. These products
must be clearly labelled and not be stored in any type of food container.

1.8.3 Cleaning agents must only be made up using the manufacturer’s instructions
as there can be various serious risks if different agents are mixed together. -
Explosion, toxic gas formation, etc.

1.8.4 A register and information sheet for all substances must be held in each
location and should include actions to take in the event of an emergency. -
Spillage, ingestion, etc

1.9 Menus

1.9.1 All menus are created following a set of predetermined criteria. The core menu
cycle for service users is developed in conjunction with the main food
contractor .
1.9.2 When menus are being developed there will be multi-disciplinary team
involvement and group approval/sign-off before being put into practice. Notes on
actions and decisions will be kept to act as evidence of compliance with the
various standards.

1.9.3 Special and cultural diet menu cycles/choices will be developed in line with
appropriate suppliers and will take the form of frozen plated individual meals
where they are not covered as part of the core menu.

1.9.4 Where appropriate units will hold a small range of special meals in stock so that
the needs of service users with these requirements can be met if admitted without
notice.

1.10 Allergens, Special Diets & Nutrition

1.10.1 In addition to the moral obligation the Trust has to provide suitable and appropriate
food to its service users, there is also a legal requirement to provide information on
the products served in the form of allergen advice relating to the ingredients
contained in the dishes. The allergen advice is provided in the ward handbooks
and includes the relevant information and pertinent nutritional details for each dish.
It is the responsibility of the appropriate Facilities Supervisor to ensure the Catering
Handbooks are kept safe and up to date.

1.10.2 Special diets are provided for using suitable dishes as identified through the
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 allergen and nutritional information found in the Catering Handbook and the menu
cycle compilation as noted in 1.9.3/4.

1.11 Purchasing & Ordering

1.11.1 Effective food purchasing is an integral part of any food safety system and the
Trust has decided that it will use third party accreditation for including suppliers on
the approved suppliers list. In addition, if there is a very short notice need or special
requirement, main brand local supermarkets/Cash & Carry’s can be used.

1.11.2 A list of the approved food suppliers with contact details will be held centrally
with abridged versions held locally to aid the ordering process at a local level.

1.11.3 In units where a cook-chill food system operates, food orders will follow a standing
order in line with the relevant agreed menu cycle with support items being
delivered by the main contractor on a top-up basis. In self-sufficient units and
where fresh food is produced, the onus is with the lead caterer, or contracted
supplier, to place orders with all relevant paperwork & information retained for
traceability purposes.

1.11.4 In addition to the main contractor, NHS Supply Chain will be used to order
grocery items to support the meal services in the form of Ward Stores. This is will
be done following the allotted schedule alongside other non-food related items.

1.11.5 Where a ward or unit decides they would like a takeaway meal the Trust
advises wards to look on: http://www.ratings.food.gov.uk to find local options
with good hygiene 5* rating.

1.12 Delivery Process

1.12.1 When the food delivery takes place there are a number of undertakings that must
happen to ensure that the products being delivered are safe to use. These
activities/checks are as follows: (All checks to be recorded and evidence retained
for verification purposes)

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  All items are in good condition, cans not dented, etc.
 Chilled items are <5c
 Cook/chill meals are <3c (tolerance to 5c)
 Frozen items are <-22c (tolerance to -18c)
 Driver is clean & tidy.
 The delivery corresponds to the order placed and the details included on
the delivery note (Three way check: order matched against delivery
matched against invoice/delivery note)
 Foods above 5ºC on delivery must be rejected.

1.12.2 Deliveries must be checked off by the driver and appropriate member of staff with
the in-place recording system being completed when satisfied the delivery is
correct. Any discrepancies found should be recorded for future reference and
reported directly to the Estates & Facilities Officer/Supervisor as soon as
possible.

1.12.3 If the delivery cannot be checked off with the driver due to time constraints,
emergencies, etc. then the delivery note should be marked ‘Received Unchecked’.
The delivery must be checked as soon as possible with any shortages being
reported as soon as possible.

1.12.4 The contractor for the Cook-Chill meals will arrange for any shortages to be
made good the following day.

1.12.5 Following receipt of the delivery, all goods must be adequately stored in line
with Section 1.13 below.

1.12.6 Transporting food from shops to wards/units should be done in the quickest manner
possible. Goods which are chilled/frozen should be packed together using iceboxes
and lots of packaging if available. They should be the last things purchased and the
first unpacked and put away. Chilled boxes are advisable for transporting food
safely.

1.13 Storage – Ambient, Chilled & Frozen

1.13.1 Effective storage and management of food stocks is key to maintaining a safe food
service. There are 3 main sections of food storage; ambient, chilled and frozen
and the sections are as follows:

1.13.2 Ambient/General Storage rules to follow:

 Ensure all food items are stored correctly as soon as possible after delivery.
 Engage effective stock rotation by using old stock first.
 Items once opened should be stored following manufactures instructions and
be labelled with use by date and used within 3 days after opening.
 There should be no open items where product is exposed to the air; they
should be covered/sealed at all times.
 All food should be stored on shelves and never in direct contact with the floor.
 All spillages should be cleaned up as soon as possible.
 All storage areas must have an effective cleaning regime in place, which
includes defrosting equipment if appropriate.

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 1.13.3 Refrigeration - Poor temperature control of high-risk or perishable food items is
the major contributing factor to most food poisoning cases or outbreaks. The
establishment of a temperature control chain is essential to the safe production,
handling and sale of perishable high-risk food. The law relating to temperature
control is contained in the Food Safety & Hygiene Regulations . Whilst the legal
temperatures apply generally to the Trust operation, the objective should be to
maintain cold food at between 1°c- 5ºc, to further protect food safety standards.
(But must be at 8°c or under) Rules to uphold are as follows:

 Temperature controlled areas must have their temperatures checked and

recorded on a regular basis, twice daily – Appendix 3, in Therapeutic Kitchens
after each session
 Do not pack shelves too tightly or obstruct an even distribution of air.
 Do not leave doors open as the fridge will have to work harder to
maintain temperatures.
 Never put hot food in the fridge.
 Ensure raw and cooked products are kept separate. (Raw meat, etc. at the
bottom of fridge with defrosting items being stored in a tray)
 Use food probe to check digital readouts are accurate and record details
for verification purposes.
Report if fridge temperature reading is 10°c or above immediately to the Estates &
Facilities help-desk and record action taken on appropriate forms as evidence.

 No medicines or clinical items, or staff foods, are to be stored in service user

food refrigerators.

1.13.4 Freezer/Frozen Storage - Frozen storage temperatures should be maintained at -

18ºc to -22ºc with a tolerance level up to -15 ºc and rules to uphold are as follows:

 Rotate stock using old before new

 Do not pack shelves too tightly or obstruct an even distribution of air.
 Do not leave doors open as freezer will have to work harder to
maintain temperatures.
 Temperatures to be taken and recorded at least twice a day at the same time
(Over a quiet period) - Appendix 3, in Therapeutic Kitchens after each
session.
 Never refreeze defrosted food
 Do not freeze cook chill food
 Food should be stored in line with manufacturer’s instructions
 As with fridges, temperatures to be taken and recorded at least once a day
at the same time (over a quiet period) using the digital display to record the
temperature.
 Use food probe to check digital readouts are accurate and record details
for verification purposes – monthly
 Report a 3ºc rise in temperatures immediately to the help-desk and record
action taken on appropriate forms as evidence.

1.13.5 Thawing/Defrosting – Defrost products in a chilled environment where possible and

ensure that products are fully defrosted before use.

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 1.13.6 De-frosting of Freezer – Defrost freezers on a monthly and the check should be
included in the cleaning schedule mentioned above. This must be recorded
onto the Refrigeration/Freezer/Chiller Temperature Monitoring Sheet.

1.14 Food Handling, Preparation & Cooking – The main risks in this section are
from cross contamination and inadequate cooking, both of which are addressed in
the following sections

1.14.1 Food Handling - Before handling and preparing food all staff should follow the
instructions contained in Part 2 – Personal Responsibilities, of this procedure.
In summary the requirements are as follows:

 No one suffering from a range of gastroenteritis, skin lesion or

infection problems are permitted to handle food.
 All staff handling food must have had formal training to the level
required commensurate within 3 months.
 Clean protective clothing(PPE) to be worn at all times
 Hands must be washed before handling foods and between
undertaking different tasks (especially after handling raw foods)
 Hair restraint must be used when handling food to restrict loose hair falling
into food stuffs.
 No jewellery is to be worn except for plain banded wedding ring, one single
band/chain necklace and stud ear rings. Watches/bracelets/bangles are not
permitted in line with the Infection Control ‘bare below the elbow’
requirement. (Refer to Part 2 – 2.4)

1.14.2 Preparation – Due to the nature of raw meats and other foods, it should be
accepted that these items are contaminated with pathogenic bacteria. As such,
the controls/instructions contained in this procedure must be adhered to so that
safe food is provided in all areas.

 All food preparation surfaces must be cleaned regularly with the

Trust approved cleaning chemical.
 Where raw food is prepared a recognised cleaner must be used to clean
and disinfect all food contact surfaces before and after use. Raw meat, fish
or poultry may be contaminated with harmful bacteria and must therefore be
adequately cooked to ensure the destruction of these bacteria.
 Poultry may be contaminated with salmonella and prolonged or warm
storage will enable these organisms to multiply a cause food poisoning.
 All meats should be thoroughly defrosted before cooking and not left
lying around the kitchen when defrosting.
 Perishable raw foods, e.g. uncooked meat, fish and vegetables should be
stored separately from food which is to be served without further heat
treatment. This will be achieved by storing in separate refrigerators in
closed compartments of the same fridge.
 Food must not be stored on the floor of cold rooms or fridges or below
foods which spill or leak. Milk crates should be stored away from open food
in fridges.
 Ensure raw and cooked foods are kept separate during preparation.
 Standard recipes, where available, should be followed to ensure nutrition
& allergen advice is accurate.

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  If multi-use is needed for the slicing machine it must always be cleaned and
sanitised in between slicing two types of food, especially between cooked
or raw meats.
 Separate equipment and utensils to be used for raw and cooked/high
risk foods including chopping boards, knives, etc. as required.

Otherwise:

RED Raw Meat

BLUE Raw Fish
GREEN Salad & Fruit
YELLOW Cooked Meat
BROWN Vegetables
WHITE Bakery &
Dairy

1.14.3 Cooking (And Regeneration) – Raw meat, fish or poultry may be

contaminated with harmful bacteria and must therefore be adequately cooked to
ensure the destruction of these bacteria. For both prime cooking - e.g.
fresh/traditional cook 82°c and chilled meal regeneration is 75 ° c. Other points of
note for cooking and regeneration/reheating are as follows:

 Temperatures should be taken from the centre (core) of the item being tested
to give a core temperature and this should be recorded on the appropriate
monitoring forms along with the relevant times. Records must be kept for 3
months.
 Best practice dictates that foods should be served as soon as possible after
cooking so as to provide it at its optimum quality.
 If the target temperature has not been achieved then cooking/regeneration
should continue until the target temperature has been reached. It should
be noted that there is no limit on the cooking time.
 Microwaved meals should also follow the same format of reaching 75°c in
all parts of the meal – Appendix 11
 Standard recipes, where available, should be followed to ensure nutrition
& allergen advice is accurate.

1.14.4 Distribution of Prepared Food- The aim in the service of food which is distributed
from a central point is that it should be the same standard and temperature as
when first produced.
Certain foods which have been cooked or partly cooked must be cooked above 63
degrees centigrade until required for immediate consumption or if the temperature
falls below 63 degrees centigrade, The food must be cooled to a temperature below
3 degrees centigrade under hygienic conditions as quickly as reasonably possible
and kept below 5 degrees centigrade until required for service, further cooking or re-
heating). The food to which this regulation applies: meat, fish, gravy, imitation
cream, any food containing egg or milk to include sauces with or without meat, rice
and rice dishes.

 Bacteria will grow when warmth, moisture and time are present.
 When delivering food to any area other than the kitchen, the following rules must be
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 adhered to:

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 o Depending on the food, it must be transported from the kitchen to a service
point in clean covered vessel or wrapped in foil or cling film in order to
ensure correct temperature and prevent contamination en route.
o Hot food must not be stored below 63 centigrade.
 Hot Counter - food must be kept covered as much as possible on serving.
 Cold Counter - potentially dangerous food, e.g. pork pies, must be brought out
just before serving, kept covered and sold by sell by date.
 Unused cooked meats must not be re-used for hot dishes.
 Cooked meats must be kept separate from one another.
 Salads must be kept covered with lids or cling film wrap.
 Cream cakes and cream dishes of any kind must be kept in a lidded container or
display cabinet.
 Sandwiches and rolls must be wrapped and refrigerated up to the point of
service and what is not used be disposed of.
 Crockery and cutlery are to be kept covered until required.
 Milk to be served hot must be kept above 63 degrees centigrade and cold below
5 degrees centigrade.

1.14.4 Wash Up- This should be achieved as soon as practicably possible. Issues
surrounding this topic can be found in task sheets:
 Cleaning of equipment and utensils
 Handling raw foods

In the domestic environment it is acceptable to use the normal range of Household

washing up liquid or relevant dishwasher products.

In catering establishment using professional dishwashers or multi-sink wash up,

only the approved cleaning agents will be used.

N.B. It is important to remember that wash-up cleaning agents must be stored away from
food stuffs.

1.15 Food Service – Following the cooking process the service element of the meals
are pertinent to this section.

1.15.1 Meal Service – Service should commence as quickly as possible after the cooking
process has been completed, as extended hot holding has a detrimental effect on
the quality of the meals. Good practice would be for service to commence within
10 minutes of completion of cooking.
1.15.2 Temperatures - Hot food should be kept above 63c for the duration of service.
If cook/chill service operated then the service must be completed within 30
minutes excess food must be disposed of, if it is a traditional cook system then
the excess can be cooled rapidly in a safe area and placed in the fridge for re-
use at a later time. These items should be clearly labeled with use by date and
description if required.
1.15.3 Reheating- Food must be reheated as near to the service time as possible and
within the following criteria for multi-portion trays. Reheating is to commence within
15 minutes of the food being removed from chilled storage Reheating is to be
carried out as quickly as practical in the equipment provided e.g., regen trolley
Regeneration temperatures must be recorded at 75ºC or above and retained for
three months.
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 1.15.4 Cold Items - Food produced by the cook-chill system that is intended to be eaten
cold must remain in refrigeration between 1-5°c up to as near the time of service
as possible. Chilled foods can be kept out of a fridge for the duration of service but
must be returned to a chilled area within 30 minutes.

1.15.5 Service- Service must commence within 15 minutes of completion of reheating. Hot
food must be maintained at a temperature of +63ºC or hotter during the period
between reheating and service and throughout the service period. Food produced
by the cook-chill system that is intended to be eaten cold must remain in
refrigeration up to as near the time of service as possible and must be served
within 30 minutes of removal from refrigerated storage.

1.15.6 Unserved Cook Chill Food – Any left-over/unused cook/chill foods must be
disposed of immediately after service, wastage must be recorded onto the
Menu Temperature sheet.

1.15.7 Transported Foods – If food items have to be transported to different

locations/sites it must be in clean covered containers to maintain temperature
and protect it from contamination.

1.16 Waste Management - This section refers to general waste and discarded food.

1.16.1 General - Refuse and waste produced in a commercial kitchen comes under the
definition 'Controlled Waste' in legislation. Within legislation there is a 'Duty of
Care' responsibility placed on producers, collectors, carriers and disposers of
refuse and waste to ensure that it is collected and disposed of correctly. Contracts
are in place for the removal of the various types of waste generated across the
Trust in each of the locations.

1.16.2 General Waste - Refuse and waste separation takes place where recycling points
have been set up. Refuse is held locally and stored securely in readiness for
collection. This includes the use of lidded bins, covered skips, foot operated lidded
fire retardant solid body bins or, as a last resort, securely tied bags. The system
has been set up to prevent spillage, leakage, blowing away or scavenging by
persons, animals, birds or insects. In order to promote good pest control, external
waste bins are placed away from kitchen areas and windows where possible.

1.16.3 Waste Food - All waste food should be disposed of using the site
macerator/waste disposal unit. However, if this is not possible then manual
removal would be required and the following process must be adopted:
 Drain off excessive fluid from food
 Place in a bin liner and securely tie
 Place in an external “lid securing” bin for collection
 Refuse bags should not be over-filled, two thirds full leaving space at the top
of the bag to tie.
 Waste food should be double bagged

1.16.4 Cooking Oil – Waste oil is to be collected in the containers provided, which will
be removed by the appointed contractor as required for re-cycling and disposal.

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 1.17 Food Complaints

1.17.1 General - If there is a formal complaint over the quality of the food or service
the following actions should be taken. (In addition to following the Trust
Complaints Policy) The Estates & Facilities Officers should also be informed.

1.17.2 Apologies to complainant and assure them that a full investigation will take
place. After investigation and actions, complete a follow-up to the person.

1.17.3 Record - the following details about the complaint

 Name of complainant.
 Unit
 Description of food
 If Cook-Chill, the delivery details and if possible the container and label
providing the production details. If an individual frozen meal or individual
pureed meal the lid from the product to be retained.
 Date, day and menu week
 Date and time consumed
 Produced by
 Specific details regarding the nature of problem
 How food was stored pending consumption
 Pass all relevant information onto supplier if applicable

1.17.4 Retain Samples - Unit staff must NOT throw away the food item. Place it in fridge
marked ‘Do not use – awaiting collection by delivery driver’ and inform all staff. This
is vital as the food sample is needed by the supplier to aid their investigation.

1.17.5 Summary Data - A summary of all complaints should be kept and used to
monitor performance of internal service and also against suppliers/contractors.

1.18 Sustainability & the Environment

1.18.1 General - It is becoming increasingly recognised that there are limited resources
available on the planet and that businesses and organisations must take positive
steps to become more sustainable and lessen the impact their operations have
on the Environment.

1.18.2 Purchasing - The NHS has, as part of their on-going development initiatives,
issued purchasing guidance provided by The Government Buying Agency on food
purchasing and the trust is committed to meeting these targets.

1.18.3 Action Plans – The Trust has also committed to developing waste reduction plans
for food, water, recyclables, etc. and are included with the various dedicated
review meetings.

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 1.19 Fitness to Work & Reporting Infections (In conjunction with 2.2)

1.19.1 General – Many cases of food poisoning are caused by cross contamination
from people/staff infected with any of the following:

 Diarrhoea
 Vomiting
 Skin rash
 Septic skin lesions (Boils, infected cuts, etc.)
 Discharge from ears, nose or any other site
 Any infectious or contagious disease
 Food poisoning
 Any close family member or social contact suffering from an infectious disease

1.19.2 Recruitment – All staff employed in catering duties will undertake pre-employment
screening to determine their suitability to work in a food environment. This function
will be completed by Human Resources in conjunction with the Occupational
Health Department.

1.19.3 Employee – If an employee is suffering symptoms of an illness or condition likely

to create a food safety risk they must be excluded from food handling duties. The
employee must be symptom free for 48 hours before being allowed to resume food
handling duties and in some cases may require medical/Occupational Health
clearance to do so.

1.19.4 Cuts & Grazes – If an employee has a cut, graze or open sores/wounds then the
affected area must be adequately covered with a brightly colour (non-food colour)
waterproof plaster before handling food. Disposable colour coded gloves can be
worn if necessary.

1.19.5 Foreign Travel – If an employee develops any symptoms from the above
conditions whilst on, or following foreign travel they must report it to their line
manager who will advise on any work restrictions as appropriate. Appendix 5
will need to be completed and signed by the supervisor.

1.19.6 Management Responsibilities – Line Managers are responsible for ensuring

staff are aware of these responsibilities and follow them as required.

1.20 Labelling & ‘Use By’ Dates

1.20.1 General – Legislation requires that all food must be appropriately labelled to
some degree to aid food safety and control. Most items come in packaging that
contains the required information and local caterers are then only required to label
products when opened/decanted.

1.20.2 Protocol – When labelling newly opened products staff are required to follow the
manufactures instructions as to storage requirements and use by dates. If there
are no instructions included then the protocol is to give the product a shelf life of
opening date + 2 days. The use by date must be clearly marked.

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 1.21 Equipment

1.21.1 General – Most catering areas have a variety of equipment in situ that is
provided to help with efficiency and safety and staff become very reliant on their
use.

1.21.2 Dangerous Equipment (Also included at 1.6.3) – Some of the equipment in place
such as slicing machines, processors, etc. are classed as Dangerous Machines
and there is a requirement for each unit to maintain a dangerous machines register
with a record of all staff who have been trained to use it.

1.21.3 Maintenance and Equipment Breakdown Contingencies – Equipment

maintenance is covered through a combination of contracted planned servicing
and reactionary attendance in the event of a breakdown. As this is the case each
unit has formulated a contingency arrangement to act as a back-up in the event of
a breakdown.

1.22 Service User/s Own Food

1.22.1 General - There is a potential danger posed if visitors/service users bring food to
in- patient areas. When this happens Staff must be informed of any food brought in
which must be appropriately covered and labelled with the name of the service user
and an appropriate “Use by Date”. Such items should be appropriately stored and
consumed within the recommended time.

1.22.2 Inappropriate Foods – There are a number of food types that would not be
appropriate to store on the ward and service users/visitors should be STRONGLY
DISCOURAGED from bringing any of these items onto the Ward or Unit. The items
are:

 Raw meats or fish of any description

 Eggs

1.22.3 Acceptable Foods - Providing that a service user is not on a therapeutic diet the
following items would be wholly acceptable labeling instructions are followed and
the items are from reputable shops/supermarkets:

 Yoghurts
 Chilled meals
 Pre Cooked meats and meat products as in sandwiches/salads
 Fresh or synthetic cream or cream products, trifles, cream cakes, etc.
 Takeaway Foods
 Wrapped biscuits/cakes/chocolate
 Fresh fruit.
 Non-alcoholic bottled or canned drinks
 Crisps
 Ambient desserts

1.23 Ward Kitchens

1.23.1 General – Due to food safety and other risks Trust staff are the only
people authorised to enter ward kitchens, visitors, service users, etc. are
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 excluded.

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 1.23.2 Notices – The following notices are to be displayed in all ward kitchens/dining area:

 Laminated Menu’s
 Protected Meal Time
 Nutrition Poster
 Meeting Your Dietary Needs Poster
 Breakfast Service Poster
 Eatwell Plate Poster
 Allergen Poster
 Refrigeration/Freezer/Chiller Temperature Monitoring Sheet/s
 Daily & Weekly Cleaning Checklist
 Cook Chill Handling Guide

1.24 Environmental Health

1.24.1 General - Wherever a catering function is carried out by the Trust the working
environment must be conducive to the type of work being carried out and
registered with local authority as applicable. Because of the geography of the Trust,
there are many local councils involved and it is the responsibility of the Head of
Estates & Facilities to ensure all units/areas are registered.

1.24.2 Environmental Health Officer (EHO) - An EHO, or Trading Standards Officer,

has the legal right to enter any catering units at a reasonable time and therefore
visits can be expected at any time when the unit is operating.

1.24.3 EHO Audit – At the end of the audit the Officer will feedback on their findings with
the most senior person present giving information on whether any further action
will be taken - such as Prohibition or Improvement Notice, Letter, Sample
Collection, etc.
Any documents left must be forwarded to the Estates & Facilities Officer.

1.25 Monitoring and Review

1.25.1 The Food Hygiene Policy and Procedure Guidelines will be monitored through the
catering audits. Food Hygiene audits will be undertaken by the Estates and
Facilities Manager Assistant Manager, Estates and Facilities Officers and
Supervisors.

1.25.2 Environmental Health Officer Inspections will also be undertaken.

An Environmental Health Officer or Trading Standards Officer has the legal right to
enter the catering unit at all reasonable times; therefore visits can be expected at any
time when the unit is operating.

The Manager, if a manager is available will discuss any findings with the officer and
ascertain what further action, if any, the officer intends to take. For example:

1.25.3 Prohibition Notice or Improvement Notice, Letter, taking samples.

The Manager will accept, but must not sign copies of any documents given by the
officer. The Manager will inform the Estates and Facilities helpdesk. Copies of
any documents left after the visit or letters/notices received from the
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 Environmental

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 Health Officer, must be forwarded to the Head of Estates and Facilities at Pride
House, Laindon

Copies of all Environmental Health Officer documentation reports must also be sent
to the Trust Risk Management Department based in Essex.

1.25.4 Record Keeping – Examples of all the operational monitoring forms are contained
in Part 6 of this procedure and it is a compulsory requirement that they are
completed as appropriate following the guidelines contained on each form. The
entries must be clear, concise and completed in pen.

PART 2 – PERSONAL RESPONSIBILITIES

2 Personal Responsibilities – Introduction – The purpose of this section of the

Catering Procedure is to outline the rules that affect individual members of staff and to
clearly explain their responsibilities in the provision of the service to service users. All
staff are responsible for clean, hygienic and safe conditions needed to complete food
service processes. If at any time a personal hygiene process or system is deemed to be
hazardous in any way, the situation is to be immediately reported to the Line Manager.

2.1 Personal Cleanliness

2.1.1 Hygiene – Due to the food safety risk associated with poor personal hygiene and
cross contamination all staff are required to maintain the highest possible
standards of personal cleanliness. This includes regular washing,
bathing/showering, etc.

2.1.2 Clothing – Clothing must be clean and changed regularly (daily and/or as required)
to maintain hygiene standards and protect food from contamination.

2.1.3 Highly Scented Perfumes/After Shave – These items must not be worn in a food
environment due to the risk of causing ‘taint’ to other food items.

2.2 Fitness to Work/Reporting Infection

2.2.1 Pre-employment Health Screening - All Trust staff and contracted service
employees who handle food must have a medical health screening prior to start
of employment which is undertaken as part of the recruitment process.

2.2.2 Agreement to Report Infection - There is a legal duty on all staff to inform their
line manager if they are suffering from any of the symptoms listed, or any other
condition likely to lead to food becoming contaminated. As such, all staff who are
food handlers are required to read and sign an ‘Agreement to Report Infection’
document when they commence their employment with the Trust – Appendix 14

All skin, nose, throat and bowel infections and diseases listed on kitchen notice
boards must be reported to the supervisor.

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 2.2.3 Working while infected – Cross contamination risks are greatly heightened if staff
work whilst carrying an infection. The Trust, in conjunction with the Occupational
Health Department, will deal in confidence with any medical problems its
employees may have. Many cases of food poisoning are caused by cross
contamination from people/staff infected with any of the following:

 Diarrhoea
 Vomiting
 Skin rash
 Septic skin lesions (Boils, infected cuts, etc.)
 Discharge from ears, nose or any other site
 Any infectious or contagious disease
 Food poisoning
 Any close family member or social contact suffering from an infectious disease

Any employee suffering from the symptoms of any illness or condition likely to
directly or indirectly be transmitted through food or to cause food poisoning or other
food-borne infection will not be allowed to handle food in any Unit and will be
excluded from work. His/her return to work will be governed by Occupational Health.
It is important to make your GP aware that you are a food handler because in some
instances, clearance to return to work may be needed from your GP and/or
Occupational Health Department.

2.2.4 Return to Work Health Questionnaire - Trust staff and contracted services
employees who handle food, on return from sickness or have travelled outside of
the United Kingdom and are feeling unwell, must complete the Review Health
Questionnaire upon re-starting work (Appendix 5). Staff who have been sick must
be symptom free before they return to work, meaning no vomiting and bowel
habit has returned to normal for 48 hours.

2.2.5 Infectious Diseases - If you have any of the following illnesses (even mildly)
you must report it to your Manager even if you have not been absent from duty.

Colitis Hepatitis Enteritis

Gastric Flu Dysentery Erysipelas
Dermatitis Septic Sores Gastritis
Gastro-enteritis Discharge from Wounds Food Poisoning
Diarrhoea, Eczema Impetigo
German Measles Psoriasis Typhoid Fever
Diphtheria Scabies Vomiting
Discharge from Ears Paratyphoid Fever Whitlow

2.3 Protective Clothing/Uniform/PPE

2.3.1 General - Personal Protective Equipment (PPE) in the form of uniform is worn by
staff mainly as a food safety measure. It is issued to staff when starting work and
MUST be worn when carrying out food handling duties. It is replaced as and when
required and staff are required to ensure that it is clean, in good state of repair and
of a presentable nature. It must be cleaned and maintained by the individual
member of staff. Staff will also ensure any additional personal clothing having to be
worn is also clean and of an acceptable nature.

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 2.3.2 Monitoring and Replacement - Line managers are responsible for ensuring that
appropriate protective clothing is available to staff and is worn in the department as
required. Employees are required to report to their manager any defective
protective clothing so that replacements can be arranged.

2.3.4 Footwear - Staff are required to wear low heeled, closed-in toed shoes with non-
slip soles. Sandals, flip-flops and plimsolls etc., are not permitted as they increase
the risk of slips and trips in the work area.

2.3.5 Heat Resistant Protective Hand Covers – Rubberised mitts, oven gloves, cloths
or other suitable protection is available and should be used when handling hot food,
trays, equipment, etc.

2.3.6 Heavy Duty Gloves & Eye Protection - Rubber gloves will be worn during heavy
cleaning, particularly where the nature of cleaning chemicals require suitable hand
protection. Goggles will be worn whilst using heavy duty degreasers for deep
cleaning purposes, or as specified under the Health and Safety instructions for any
cleaning chemicals. All disposable P.P.E. must be disposed of as domestic waste in
receptacles provided.

2.3.7 Disposable Gloves – It should be noted that disposable colour coded gloves are not
a replacement for effective hand washing, which should be completed at appropriate
times. However, disposable colour coded gloves should not be worn whilst removing
the food from the regeneration unit.

They can be worn through choice at the following times:

 During the receipt, preparation and handling of raw meat, fish and poultry.
 For the handling of any product not intended for further cooking where the
use of hands is essential as opposed to utensils.
 As protective cover if there are cuts, sores and/or grazes on the hands.

Gloves must be changed between tasks and if they become damaged or excessively
soiled.

2.3.8 Disposable Aprons - Disposable colour coded aprons are provided on each ward
and MUST be worn at the following times:

 When completing food preparation tasks.

 When serving and distributing service users meals.
 When cleaning.

2.4 Jewellery

2.4.1 Staff employed in food handling areas are required to remove all visible jewelry
before undertaking their duties; this includes wrist bracelets, bangles, watches, rings,
necklaces, etc. The only exceptions to this rule are plain banded wedding ring, one
single band/chain necklace and stud/ sleeper earrings. Watches are not permitted
in line with the Infection Control ‘bare below the elbow’ requirement. Body piercings
should be covered at all times by either protective clothing or waterproof non-food
colour plasters. Religious bracelets that cannot be removed must be fully covered by
the uniform. Name badges and security passes are acceptable.
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 2.5 Hair

2.5.1 Hair should be clean and tied back where appropriate.

2.5.2 Hair Restraint - Hair must be kept clean and manageable at all times a hair
restraint must be used when handling food to restrict loose hair falling into food
stuffs.

2.6 Hands

2.6.1 General - Effective hand hygiene is essential to reducing the risk of causing
cross contamination to food and food environments. All staff must exercise the
habit of washing their hands thoroughly before/between such tasks/activities as:

 Entering a food handling area

 Handling raw and cooked meats/foods
 Handling fresh vegetables
 Washing up or cleaning
 After touching ears, nose, mouth or hair including after the placing of hats
 After using the toilet
 After blowing nose
 After smoking

2.6.2 Hand Wash Facilities – Hand wash facilities will be provided in food handling
areas and all staff toilets. The area will have a sink with hot water, soap,
paper towels/roller towels. Food and equipment sinks must not be used for
washing hands.

2.6.3 Finger Nails – Nails are to be kept short, clean and unvarnished. Soiled finger nails
should be thoroughly cleaned as part of the hand washing process. The wearing of
false nails/extensions are not permitted.

2.6.4 Method of Hand Washing - The following procedures for hand washing will be
followed at all times:

 Turn the water on and allow the water to run until it becomes warm.
 Moisten the hands and apply liquid soap, lathering well beyond the wrists. Pay
particular attention to the area between the fingers and around the nails. Where
nails are soiled a nail brush should be used if available.
 Rinse thoroughly under running water allowing water to run down the hands to
the fingertips.
 Dry hands thoroughly with a disposable paper towel.
 Turn water taps off using the controls and paper towels, before discarding in
the bin.

2.7 Smoking, Eating & Drinking

2.7.1 General - Staff must refrain from eating and drinking when in a food handling
area and smoking is not allowed on any of the Trust’s sites.

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 2.8 Cuts & Abrasions

2.8.1 Wound Covering - Cuts, burns, and sores must be protected by a brightly non-
food coloured waterproof plaster. Plasters to be changed when wet or soiled. In
severe cases, do not handle food and report to your Line Manager.

2.9 Health & Safety Responsibilities

2.9.1 General – The Health & Safety at Work clearly shows that both employers and
employees have undertaken separate responsibilities for ensuring that both the
work environment and work practices are safe.

2.9.2 Personal Responsibilities – Personal health & safety responsibilities include:

 Following the training and instructions received when using work items
the employer has provided
 Taking reasonable care of your own and other people’s health and safety
 Reporting to line-management when the work, or inadequate precautions,
are putting anyone’s health and safety at serious risk

2.9.3 Manual Handling - Lifting and handling - All staff must follow the correct and safe
methods of manual handling as given in the training programme. (Individual and
team lifting; type of protective clothing to be worn; underfoot conditions; position of
back and head when lifting). Special approval must be gained if staff under 18
years of age are required to use these machines.

2.9.4 Dangerous Machinery - Certain machines are prescribed by regulations as

dangerous (reference The Provision and Use of Work Equipment Regulations 1998)
Persons must not clean or operate such machines unless they have been fully
trained. Persons under the age of 18 must not clean or operate such machines
unless they have been fully trained.

2.10 Personal Conduct

2.10.1 General – All staff are expected to maintain certain standards of conduct and
the purpose of this section is to clearly communicate the requirements of all
staff.

 All staff have a responsibility to behave in a courteous and acceptable

fashion whilst on duty. (Being polite and considerate to colleagues,
service users, visitors, etc.)
 To work as a team.
 All staff have a duty to report any issues such as faulty equipment,
problems with food, etc. to their line manager.
 Never run in a kitchen
 Report any faulty equipment or problems with food etc
 Be polite and considerate to each other
 All accidents must be reported straight away (however minor) and logged
on via Datix.
 Consumption of alcohol, being under the influence of alcohol, or non-
prescribed drugs, whilst on duty, is not permitted.

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 2.10.2 Trust Values – In addition to the above, all staff are required to uphold and
follow the Trusts values which are as follows:

To be:
 Open
 Compassionate
 Empowering

PART 3- HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

3.1 Introduction

3.1.1 In all catering operations the usual emphasis of innocent until proven guilty is
reversed in that providers must prove that they have done all that they can to
provide a safe product/service if there is a breach of legislation.

3.1.2 To work within this concept organisations are required to undertake a risk
assessment on their catering operation to identify Critical Control Points (CCP’s - a
point where there will be no further stage in the process that will make the food safe)
within the process and put controls in place to produce a safe product.

3.1.3 Guidance has been issued accepting that certain practices would be in place to
ensure the product is as safe as possible. These have been termed as ‘pre-
requisites’ and should not be classed as Critical Control Points. The stages in
the process under the pre-requisite definition should still be controlled for
verification purposes but not classed as CCP’s.

3.1.4 To this end the tables included in this section have been completed as summaries
of the findings and clearly show the risks and levels of control put in place to
manage the service.

3.2 Pre-requisite Table

Area & Hazard Contro Verification Comments

ls
List of suppliers and
Food Purchasing
Only use approved suppliers basis of approval kept
Purchase of unsafe foods
as evidence
Delivery Checking and signing-off
Time/Temperature deliveries, Regular audits
abuse, contamination temperature, undertaken
packaging, etc.
Stock Control Staff training, effective
Cross purchase planning, regular Regular audits
contamination, review, stores layout undertaken
infestation, date
abuse
Cleaning
Cleaning schedule/system
Cross contamination from Regular audits
in place.
dirty surfaces, etc. undertaken
Staff
Recruitment, induction,
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 Training, competency, supervision, training, return Processes followed,
fitness to work, incorrect to work process, uniforms. record keeping,
practices heightening risk, audits
etc.

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 General (Ambient) Storage Separate storage areas Recording sheets,
Cross contamination for high/low risk foods. audits, guidance &
plans
Storage - Chilled/Frozen Temperature monitoring
Time/Temperature abuse Recording sheets, audits
and recording
Storage - Hot Holding
Speciality service trolleys Temperature
Time/Temperature abuse
and restricted meal times. records, audits
Preparation Staff training, limiting time in
Training records,
Cross contamination, the danger zone, colour
observation,
time/temperature coded
audits
abuse equipment.
Chilling/cooling - After Training, limited ability to
service Time/Temperature use left-over food, Stock checks,
abuse and time in the controlled purchasing and wastage records,
danger production to audits
zone reduce stock.
Allergens - Inadvertent Recipe information availability,
Menu sheets,
issue to user Inappropriate training, special
temperature checks,
provision menus prepared.
audits
to service user

3.3 Critical Control Point Table

Delivered Meal Critical Control Points (CCP’s)

Area & Hazard Controls & Remedial Action – RA Verification Comments

Robust regeneration system in

Heating – Meal Temperature
place, foods must reach 75°c.
Regeneration Insufficient records retained
temperature to make food and audits
RA – Meals boosted until
safe undertaken
temperature reached and
recorded
Temperature controlled storage,
staff training and ability.
Ready to Eat Foods
(Sandwiches, salads) Processes followed,
RA – Discard if outside of
Temperature abuse leading record keeping,
Time/Temp guidelines.
to pathogenic growth audits
(above 5°c for over 2 hours for one
period of ‘service’ or ‘display for
sale’)

Fresh Cook Meal Critical Control Points (CCPs)

Area & Hazard Controls & Remedial Action – RA Verification Comments

Cooking Correct
Temperature
cooking/regeneration
records retained
Insufficient temperature temperature reached -
and audits
to make food safe 82°c.
undertaken
RA - continue cooking until
temperature reached

Ready to Eat Temperature controlled storage,

Foods staff training and ability.

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 (Sandwiches,
salads) RA – Discard if outside of Processes followed,
Time/Temp guidelines. record keeping,
Temperature abuse leading (above 5°c for over 2 hours for one audits
to pathogenic growth period of ‘service’ or ‘display for
sale’)

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 3.4 Hazards- Within the definition provided by the Department of Health, a
hazard can be broken down into three elements:

Within the definition provided by the Department of Health, a hazard can be broken
down into three elements:

a. Biological )
b. Physical ) Refer to HACCP Hazard Sheet 1
c. Chemical )

The identification of hazards form the basis of the risk assessments as identified in the task
sheets

Biological- all bacterial

Food Borne:
 Clostridium
 Bacillus
 Salmonella
 Campylobacter
 Listeria
 Tapeworm

Human Borne
 E. Coli
 Staphylococcus Aureus
 Typhoid
 Para Typhoid

Viruses i.e
 Norovirus
 Hepatitis A +E

Physical- any foreign body ie

 Glass in food/ insects
 Poor quality control
 Packaging and processing equipment

Chemical- all cleaning agents ie.

 Bleach
 Pesticides
 Irradiation of food

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 3.5 Process Flow Chart

3.5.1 The process flow chart is as follows:

CATERING FOOD PRODUCTION FLOW CHART

The flowchart below describes the various control points within the catering function

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 PART 4- HEALTH AND SAFETY AT WORK

4.1 Introduction

4.1.1 Health & Safety (H&S) is an integral part of any business planning and this section of
the operational manual covers risks and controls in a catering environment.

4.1.2 It is the responsibility of line management/direct supervisor to ensure the controls listed
are in place and used when required.

4.2 Health & Safety Catering Risk Assessment Table

Hazard Who Harmed and How Controls in Place

 Good housekeeping – work areas kept clean
& tidy, goods stored suitably
 Kitchen equipment checked, maintained
and faults reported.
Kitchen/Food service staff  Clean up spillages as soon as possible and
and service users may be leave the floor dry.
Slips & Trips
injured if they trip over  Suitable cleaning materials available.
objects or slip on spillages  Good lighting in all areas including cold
storage areas.
 No trailing cables or obstruction in walkways.
 Steps/changes in floor level highlighted

 Ingredients bought in pack sizes that are easy

to handle
 Commonly used items and heavy stock stored
Kitchen/Food service, staff at waist height.
Manual and service users may
 Suitable step ladders provided and staff
Handling suffer injuries such as
trained to use them safely.
Handling strains or bruising from
 Handling aids provided for movement
heavy items handling heavy objects
of large/heavy items.
 Sink at good height to avoid stooping.
 Staff trained how to lift safely.

Contact  Staff trained in risks of hot oils and on

Kitchen/Food service staff
with procedure for emptying/cleaning hot oil
and service users may be
steam, hot utensils/equipment.
injured if they trip over
water, hot  Staff trained in risks of release of steam.
objects or slip on spillages
oil and hot  Heat resistant gloves/cloths provided.
surfaces
 Staff trained to handle knives.
Staff involved in food  Knives suitably stored when not in use.
Use of preparation and service  First aid box provided at each location.
Knives could suffer cuts from (And nominated first aider always on
contact with blades ward)
 Tools used to handle food when sensible
Food Frequent hand washing can and feasible, rather than hands
Handling/Ha cause skin damage. Some  Food grade, single use, non-latex rubber
nd Washing foods can cause some staff glove are used for tasks that can cause skin
to develop skin allergies problems
 Where handling cannot be avoided hands
are rinsed promptly after finishing task

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 Prolonged contact with  Dishwasher used instead of washing by hand
water and detergent can  All containers clearly labelled
Contact cause skin damage  Where possible ‘irritant’ chemicals not used
with Staff cleaning premises risk  Long handled mops and brushes, and
cleaning skin or eye damage from strong rubber gloves provided and used
and contact with cleaning  Excess chemicals stored in secure location
washing products
chemicals Vapour may cause
breathing problems
Staff , service users &  Daily check gas appliance checks
Gas visitors could suffer  Inspection, service and test carried out by
Applianc serious/fatal Gas Safe registered engineer every 12
es injuries as a result of months
explosion/release of gas
 System inspection, service and test carried
out by Estates & Facilities engineer every 1-5
years
Staff, service users
 Staff trained to check equipment before use
Electrical &visitors could suffer
and to report defective plugs, discoloured
serious/fatal injuries as a
sockets, damaged leads, etc.
result of electric shock
 Plugs, sockets, etc. are suitable for a
kitchen environment
 Fire risk assessment completed as Trust Policy
Staff, service users & Procedures and any necessary action taken.
Fire &visitors could suffer
serious/fatal injuries as a
result of
burns/smoke inhalation
 Staff trained in cleaning, assembly and
operating procedures
 All dangerous parts on machine suitably
Staff risk serious injury
guarded
Machinery from contact with
dangerous/moving parts  Daily checks of machines before use,
on machinery including guards, plugs, discoloured sockets,
PAT tested etc.
 Operating instructions easy to locate
 Suitable stepladder provided for taking
items from shelves in stores, etc.
Falls Staff risk serious injury
from (e.g. fractures) from a fall  Facilities Staff trained in the use of
Height from any height the stepladder

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PART 5- OPERATIONAL SUPPORT DOCUMENTS- MONITORING DOCUMENTATION
AND FORMS
Induction Check list Record (2 Sheets) Appendix 1

Agency Staff Check List Record (2 Sheets) Appendix 2

Ward Trolley Temperature Checks Appendix 3

Ward Food Temperature Checks Appendix 4

Review Health Questionnaire (Medical Screening) Appendix 5

Daily Kitchen Equipment checklist Appendix 6

Dining room Cleaning Checklist Appendix 7

Kitchen Deep Clean List Appendix 8

Daily Kitchen cleaning schedule Appendix 9

Kitchen deep clean Appendix 10

Weekly kitchen cleaning schedule Appendix 11

Fridge & Freezer Temperature monitoring Appendix 12

Probe Checking Appendix 13

Agreement to Report Infection Appendix 14

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