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Safety Training ImplementationThis manual also complies withYou will receive sensibleSafety Manual for Catering includes 25 As an added bonus, we will also send youCatering Sample BSI Group has grown into a leading global independent businessPrograms on food safety -- Part 2: Catering specifies the requirements for theIt is applicable to allPRPs in accordance with the requirements specified in ISO 22000:2005, 7.2. ThisWhere local legal requirements. FOOD TEMPERATURE CONTROL 10.1. Food Thermometers (probes) 10.2. Microwave Cooking 10.3. Measuring Storage Temperatures 11. FOOD LABELLING 12. USE OF MICROWAVE OVENS 13. EGGS 14. TRAINING 14.1. Legal Requirement 14.2. Supervision 14.3. Training Requirements 15.Keep the building perimeter clean and clear of disused equipment, clutter, weeds and other harbourage. Ensure contractor visits are made to schedule. Remove refuse from food areas on a regular basis and always at the end of the day. Keep external refuse storage area clean and tidy. Storage bins must be securely lidded and emptied regularly. Maintain good housekeeping and food stock rotation. Keep doors and windows closed as much as possible. If windows in food areas must be open for ventilation, they should be screened. Do not allow domestic animals in food area or near pest control measures. Clean food spillages as they occur. Reporting Procedure If evidence of pests is found (e.g. damaged food or packaging, droppings):1. 2. 3. 4. 5. 6. 7. Contact the Facilities Office on Ext 2152. Discard contaminated food and record. Clean and sanitise area thoroughly. Record actions taken. Action immediately any recommendations made by the contractor. Ensure control activity continues until the problem is eliminated. Bait boxes should only be handled by the contractor. 3. CLEANING All kitchens are required to have a schedule of cleaning in place. Responsibility for undertaking the cleaning activity and frequency will be as per local arrangements. 3.1.
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Cleaning Schedules Whichever cleaning method is most appropriate for any particular cleaning activity, it is important that the correct method is specified and understood by the staff responsible for carrying out the task. Similarly the correct product to use and the correct time to do the job needs to be specified. Such information must therefore be summarised in the form of a cleaning schedule. Always use the product as recommended. Never mix cleaning products. Clean up all spillages Ensure correct storage - A separate room or cupboard should be used for the storage of catering cleaning chemicals. Provide effective staff training - Cleaning and sanitising within a kitchen must only be carried out by staff that are properly trained in the correct use of cleaning agents and equipment. Where there is a high turnover of staff, regular on-site training must be provided. All staff must be familiar with and adhere to the cleaning schedules. All staff must be aware of the correct cleaning procedures for all equipment and surfaces, even if they are not required to actually use it. All staff must be given appropriate COSHH training and records kept of when this was delivered. Adequate equipment must be provided to staff to enable effective cleaning to occur. Protective clothing must be provided as directed by the COSHH assessment. Cleaning substances and equipment must be securely stored, away from any food storage or preparation areas. Cleaning equipment must be stored in a clean and well maintained condition. Retain, review and update all staff training records for cleaning and COSHH. Retain and review all completed cleaning schedules. The Facilities Coordinator will undertake visual checks of personnel, storage areas and equipment in accordance with the cleaning schedules. 3.2. Washing Up Food utensils and equipment must be washed using a suitable detergent and rinsed with clean water in line with the Trust COSHH policy.
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Dishwashing machines where available, require a rinse cycle at 82 degree centigrade. Sanitize for 45 seconds. NEVER mix chemicals. Combining chemicals can be toxic. 4. KITCHEN ACCESS As part of the on-going development in food safety, and in support of the Hazard Analysis and Critical Control systems (HACCP) currently in operation, it is the policy of Cumbria Partnership NHS Foundation Trust to limit access in and out of all hospital kitchens where conventional catering takes place. The 'hospital kitchen' referred to within this guidance, is that department centrally based within a hospital, responsible for the preparation and service of patient meals. It is not to be confused with ward beverage areas or staff kitchens. 4.1. Responsibilities Catering Staff All catering staff have unlimited access into any area within the department. Food safety and hygiene regulations however, must be adhered to on leaving and reentering the kitchen after a smoking or lunch break, visit to the toilet or to any patient area. All staff must be dressed in the full protective clothing uniform at all times whilst working within the kitchen and must not encourage personal visitors to the department. Portering Staff Portering staff have limited access within the kitchen area and are restricted to collect and deliver meal trolleys as and when called for and to the direction of the catering supervisor on shift. All portering staff must ensure that they have thoroughly washed their hands before handling meal containers and must always be attired in adequate protective clothing. Tradesmen Tradesmen carrying out maintenance within the kitchen are required to use the rear access door of the department before reporting at the office to the kitchen supervisor on duty. Work overalls and a tool kit, dedicated to the catering department are recommended to be used at all times within the kitchen.
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A hospital kitchen must not be used as a thoroughfare in any circumstances or as a staff kitchen for the preparation of staff snacks. Patients In the interests of patient safety, no access to hospital kitchens must be given to patients. CATERING SERVICES VISITOR HEALTH STATEMENT NAME: COMPANY: REASON FOR VISIT: I understand that I am entering a Food Handling Area and can confirm, to the best of my knowledge that:1. I am not currently suffering from a common cold or Influenza. 2. I have not suffered from an illness involving vomiting or diarrhoea in the last seven days. 3. I have not been in close contact with anyone who has been suffering from vomiting or diarrhoea in the last seven days. They must be lidded and foot operated. Kitchen refuse containers must prevent waste spoilage and be placed in a position that does not lead to contamination of surfaces, food equipment or staff clothing. Kitchen refuse containers must be regularly emptied, always when full, and at the end of the working day. Kitchen refuse containers must always be kept clean, especially the lids. Refuse bags e.g. black bags must be tied before removal to the bin storage area, to prevent insect contamination. Dustbins or refuse containers for catering waste must always be fitted with tight fitting lids which are used at all times to prevent access by pests. External bin areas must be kept clean and tidy and should be regularly emptied. Catering staff to dispose of food waste using the macerator (as per local guidelines and manufacturer’s instructions) or the bagging system. Please follow individual site instructions. Staff Training All staff involved in the collection and disposal of kitchen waste must be trained to a suitable food hygiene awareness level. Courses available are - Food Hygiene Awareness Training and Basic Food Hygiene Training. Please see the Training section. Recording of Waste It is essential that all food waste is recorded.
This can be recorded on the Meal Service sheets (see overleaf). If the required temp is not reached, then please use the boost cycle or contact the Catering dept. Once service has commenced, regular random checks of the foods core temperature should be made by the server using a sanitised probe. This legislation requires all food businesses to carry out a hazard analysis of their activities. CHEMICALS, for example cleaning materials or pesticides. FOREIGN BODIES such as glass, metal, plastic and insects. The most significant hazard is likely to be harmful bacteria contaminating or growing on food. Every catering operation is different, so each will have different hazards depending on the range of food prepared. The Cook must identify the possible hazards in their own operation. You should ask yourself the questions:1. Can the hazard be eliminated and if so, how? 2. If the hazard cannot be eliminated, how can it be reduced to an acceptable level. Control steps where bacteria may be able to grow in food. Kill harmful bacteria by cooking or reheating where possible. CCP's must ensure that a hazard is eliminated or reduced to a safe level. Does the step eliminate or reduce the hazard to an acceptable level. Does contamination occur at unacceptable levels or could it increase to unacceptable levels. Will a subsequent step eliminate or reduce the hazard to an acceptable level. To help you identify food safety controls, think about what the hazards are and what you must do to reduce the hazard to an acceptable level or remove it completely.Chemical contamination:- - are cleaning chemicals kept away from food.Are steps in place to control pests. Identify the steps where bacteria may GROW: is food stored at the correct temperature.Practical - controls should be applied in a realistic and sensible way. Understood - you should tell appropriate staff about the importance of any controls, particularly any for which they are responsible.
You should take time to consider where your CCP's are, ensuring you have as few as possible, without compromising food safety. By doing this, you and your staff can put more effort into controlling points in the activities that are critical to food safety. Identifying and controlling food hazards is an ongoing process. Once controls have been identified and implemented, you must monitor them. For example, it is better to state that sliced ham will be stored under refrigeration at a set temperature, rather than to say it must be kept in the fridge. A control target must be set for every CCP that has been identified. For monitoring to succeed, staff must be aware of their responsibilities. Instructions must be as clear as possible and easy to understand. You must work out the monitoring frequency at each control. You must then specify a safe limit to be applied to the procedure. It will not be necessary for you to measure CCP's every time a step is carried out. Instead, you can monitor at intervals. In some cases it may be useful to keep records. This will allow you to check that the system is being followed. Checking temperatures does not always involve probing food with a thermometer. Checks at set intervals of actual temperatures of food will ensure that temperature readouts and displays are accurate. This is important as most readouts and displays relate to air temperatures, whereas it is the temperature of the food that is important. For cooking or cooling, you may establish that a certain combination of time and temperature in the oven gives an acceptable result i.e. that the heat of cooking has killed harmful bacteria. It may be good enough to check that the oven is set at the correct temperature and that the food is cooked for the right time. However, periodic checks should be carried out using a probe thermometer. Probe thermometers should be disinfected before and after use.
Some controls are difficult to monitor, such as cleaning and disinfection of equipment or the personal hygiene of staff. These are often vital to the safety of food, so regular checks must be carried out using visual checks. Cleaning schedules also play a part in helping to ensure cleaning and disinfection is carried out properly. If monitoring shows that control measures are not satisfactory, it will be necessary to take CORRECTIVE ACTION. Inadequate cooking temperatures - return to heat for further cooking. Poor cleaning of equipment and food contact surfaces - take out of use and clean again. You must keep written records of monitoring. These will assist you in a practical way to demonstrate that food safety controls are in place and that you have taken precautions to prevent something going wrong. To help you as much as possible monitoring records can be found later on in this guidance. It is important to remember that setting up a hazard analysis system is not a process that you go through once and then forget about. Your hazard analysis must be an integral part of your working process. From time to time, the system may need to be reviewed and amended. If the menu changes. New ingredients and new menu items may have different hazards and controls. If the method of preparation changes. If new equipment is introduced. For example, the time and temperature combination that gave adequate cooking in one oven may not be the same in a different model. All meats must be fresh looking in colour i.e. rich red, with no visible excess fat or blood and free from strong odours. Frozen meat should have no visible freezer burns. Roast meat joints should be delivered, stored, defrosted and cooked in no larger than 3lb weights. Frozen meat products must always be well within the 'best by date' printed on the packaging on delivery. Meat must be stored immediately after being checked, dated and recorded e.g. thaw cabinet, raw meat fridge, deep freezer.
All goods must be coded in pen (non-toxic) with the date of its delivery. A full record must be kept up to date i.e. date, time, company, product, temperature and storage point. Frozen meat must always be defrosted in a refrigerator, covered and on the correct shelf away from cooked foods. All meats must be used in strict rotation. All dry goods in bags are to be date coded. All goods must be used in strict rotation. Any fruit or vegetable that is not in an acceptable condition must be rejected on delivery and scored off the goods received note. All boxes must be coded in pen with the date of delivery. Fruit and vegetables must be put into storage immediately after the delivery has been checked and recorded i.e. fresh fruit area, raw goods fridge. Fruit or vegetables that have deteriorated quickly following delivery must not be used and the supplier contacted. The boxes must be intact, with no signs of any damage. The best by dates must not have expired. All boxes must be date coded and placed in the freezer as soon as possible. Any stock control system must be kept up to date. Frozen products should be delivered at -18c. As part of the HACCP process, goods may be refused on delivery for this reason; however some foods may require the following guidance in exceptional circumstances. Raw Meat Raw meat or poultry must be kept refrigerated between temperatures of no more than 1-4 c. Each batch or type of meat must be covered and kept separately. Meat may be refrigerated this way for no more than 1week i.e. 7 days from purchase. Meat Products Pies, mince, sausages etc.Fish Fish may be kept well wrapped and refrigerated for up to 12 hours. Dairy Foods Butter may be refrigerated for up to 2 months and can be stored even longer if frozen. Pasteurised milk and cream must always be refrigerated and will last for up to 3 days if unopened, and 2 once open. Always make note of UHT dairy product shelf life and sell by date.
Frozen Food In general, all frozen foods will last up to 6 months when stored below -18c. Chilled and frozen foods must be stored immediately after receipt. Over stocking must be avoided in order to ensure a good circulation of air, never place food directly in front of the air circulation unit. Canned Food Damaged, swollen or rusty cans must be discarded immediately. All other cans may be kept unopened for up to a year, but must be stored in the same way as for fresh food once opened. Dried Goods Dried goods may be kept at room temperature as long as the packaging is intact. A humid atmosphere must be avoided in storage areas for this type of food. Bottles and Jars The food contents of an unopened bottle or jar has a very short shelf life and may be kept at room temperature, but must be refrigerated immediately once opened. Ice Cream Ice cream is classed as a high-risk food and must be consumed immediately on opening. Ice cream may be stored in a freezer for up to 1 week. Salad Salad can be stored in a refrigerator and will last longer if well wrapped. Salads also remain fresher for longer if stored in a cool, dark and well-ventilated environment. Sauces Sauces should be consumed immediately. Monitoring Periodic visual checks of the preparation methods and procedures must be carried out by supervisory staff or management. Training Staff training needs must be reviewed as and when a change in the preparation of certain foodstuffs occurs. 10. FOOD TEMPERATURE CONTROL In order to maintain high food safety standards, staff must record food temperatures at each critical stage of food production. There are two types of temperature measurement. The thermometer must have a food quality stainless steel probe, long enough to measure the centre temperature of food products. The thermometer must be strong enough to penetrate dense materials and have a large enough handle to prevent fingers from being scalded when hot food is being tested.
To assist in preventing cross contamination, separate probes can be used for different food types or colour coded interchangeable probes can be used with the thermometer. Thermometers must be checked for accuracy every 3 months and can be sent for calibration via the Supplies Department. Using a Probe Check the thermometer is working accurately and that the low battery symbol is not showing. Ensure the probe is clean and sterilised. Insert the probe into the centre of the food. The tip of the probe must be inserted at least 25mm into the food to give an accurate reading. Allow sufficient time for the probe reading to stabilise. Clean the probe after use. 10.2. Microwave Cooking After micro-waving the food to the manufacturer’s instructions, the food must be probed in several areas to ensure the food is fully defrosted or cooked to a core temperature of 75c. Cooking The food must reach a core temperature of at least 75c. Cooling Cooked food must be cooled as quickly as possible in a blast chiller and must reach 8c or below before being placed into refrigerated or frozen storage. Reheating After reheating, measure the temperature in a number of places to ensure that all the food has reached 75c. 10.3. Measuring Storage Temperatures The method of temperature measurement using a probe will be dependent on the type of storage equipment. Oven Steamer Blast Chiller Hotplate Meals Trolley Defrost Cabinet Deep Freezer Refrigerator Temperature Controlled Area Daily Daily Daily Weekly Weekly - Monitor each hour Daily Daily - Monitor each hour Daily - Monitor each hour Daily - Monitor each hour 11. This type of marking applies to all food and gives an indication of its shelf-life. This type of marking applies to food of a highly perishable nature and indicates a time after which the food is likely to be unfit. Labels must be easy to read, understand and indelible.
Nutrition labelling is only required for foods where a claim is made about the nutritional properties, for example, if the label declares that a food is “low fat” or “high in fibre”. Foods exempt are: fresh fruit and vegetables which have not been peeled or cut into pieces, soft drinks (greater than 5 litres for catering premises) flour confectionery and bread; vinegar; salt; sugar; chewing gum and edible ices. 12. USE OF MICROWAVE OVENS Microwave ovens at ward level must be used with great care and strictly according to manufacturer’s instruction, which should be visible for all users. China - Chinaware must be marked that it is suitable for use in a microwave. Porcelain Ceramics Toughened Glass Plastic - soft plastic should be avoided Paper Cling Film Conventional cling film and microwave cling film can be used safely as long as they do not come into direct contact with the food. Cling film can be used to defrost, reheat or cover a container of food, but must not touch the food or be used as a liner. Quantity of food - when portion numbers double, reheating time increases by 50-75. Food density - very dense items such as lasagne requires longer cooking time but shorter standing time. Foods containing a high sugar, fat or salt content will require shorter cooking time than foods high in carbohydrate and protein. Shape of the container - round dishes heat more evenly than square ones. Shallow dishes heat solid food quicker than deep dishes. Use a deep sides bowl or jug for liquids. When heating uneven shaped pieces of food, place the thick part of one piece, against the thin part of another. For plated food, arrange the thinnest food towards the centre and more dense food items at the edge of the plate. When heating potato topped dishes, ensure the filling is deeper than the potato layer. Use eggs before “Best Before” date. Treat raw eggs, their shells and contents as if they were raw meat and store on same shelf.
Store eggs in a refrigerator and in their date labelled packs, if not date marked on the shelf. Do not allow other foods to contact eggs. Do not store close to strong smelling foods or material. Carefully dispose of shells immediately after shelling. Clean, sanitise and dry preparation surfaces, utensils and containers which have come into contact with or have been splashed with egg contents or shells. Awaiting formal training. Keeping equipment and work surfaces clean. Not handling food more than necessary or preparing it too far in advance. Keeping raw and cooked food strictly separate. When reheating food, to ensure that it gets piping hot. Following food safety instructions for preparing cooking and reheating food. Reporting to their supervisor or manager anything they see that is not right. It is good practice for staff who are not food handlers, but who visit the kitchen e.g. domestic and maintenance staff to receive this stage of training as part of their induction. Basic Food Hygiene Training e.g. Level 2 Award in Food Safety in Catering Anyone handling food, whether it is within a Catering department, therapeutic kitchen, staff restaurant or ward, must know the essentials of food hygiene. Intermediate Food Hygiene Training e.g. Level 3 Award in Food Safety in Catering Cooks who are responsible for the preparation and handling of high risk foods must be trained to this level within 3 months of starting work. Staff training can be provided either in-house or by an external provider. Vocational training courses such as an NVQ, are also acceptable, but must be in addition to the specified training requirement levels. Food Safety Training All catering staff must be trained in personal hygiene as part of their individual training plan. This must be reviewed annually and provision for refresher training made.
Records of all hygiene training, whether dedicated or part of another course must be kept on file within the catering department and updated as and when necessary. Those undertaking maintenance or repair on equipment within a food handling area. Visitors to the food handling areas including EHPs. Infected persons should only return to work when they can show that they no longer present a risk to the food that they handle. For common illnesses it is expected to be 48hrs after any symptoms have stopped. In these instances it is not necessary to provide a negative stool sample before the member of staff is able to return to work. On return to the food production workplace, a record must be taken of the details causing the sickness absence from the department. This information will act as a source of reference, should the illness be linked to any food poisoning investigation. 16. PERSONAL HYGIENE STANDARDS FOR CATERING STAFF Hands and Hand Washing Food handlers must wash their hands regularly, ensuring that they are free from flaking skin, cuts, abrasions, septic or dermitic. Any cuts should be covered by clean food grade waterproof and brightly coloured dressings. Cut fingers however, may need additional waterproof protection in the form of a fingerstall. Hand washing should be undertaken with bactericidal soap and hot water at appropriate times when there is a risk of food contamination. After visiting the toilet. Before and after meal breaks. After handling any raw food, meat, poultry, fish or vegetables. Before handling any cooked food. Before handling any food that has been heat processed i.e. Ice cream etc. After smoking, sneezing, coughing or using a handkerchief. After handling refuse of any type or swill. Before and after any cleaning task. Hand washing basins should be used for this purpose only. Nail varnish is not permitted. Nails must be kept short and clean. No false nails.
Jewellery and Perfume Due to the risk of detachment, no jewellery of any type must be worn by food handlers, with the exception of; a plain wedding band, watch and sleeper style earrings. Perfume and after-shave is not acceptable as this may taint the food. Outer Clothing All food handlers must wear appropriate, clean and protective clothing with non-slip footwear at all times whilst working within the food handling environment. Clothing must be changed daily or more often if soiled and must be kept in good repair. All protective clothing must be removed and left on the catering premises before leaving the area, whether for a short period or not. Suitable storage facilities must be provided. Habits Food handlers must regularly wash, shower or bath before working within the catering premises. Smoking is strictly forbidden in all food handling areas and must only be carried out in a designated area of the building. Similarly, food, drink, chewing gum and cough sweets must only be consumed in a designated area out of the food preparation environment. First Aid A first aid box must be well stocked at all times and should be visibly identifiable. All staff should be made aware of its location and should contact a supervisor before using any of its contents. Staff Facilities Catering staff must use the on-site changing and toileting facilities provided by the establishment. It is a legal requirement to ensure that both sexes are separated where there is more than 5 staff employed and that the area does not directly connect onto a food room. Lidded bins should be provided for protective clothing and waste. Adequately sized personal lockers must also be provided for each individual. Supervisory staff should be trained in how to effectively monitor the personal hygiene standards of staff under their responsibility. 17.
FOODSTUFFS BROUGHT INTO HOSPITAL FOR CONSUMPTION BY PATIENTS Food safety risks within healthcare environments are continually assessed and controlled, training is ongoing and food temperatures are documented from delivery to consumption. The acceptance of high risk foodstuffs in the form of fresh cream cakes, cooked meat dishes or buffet items donated for ward consumption by relatives is a regular occurrence in most hospitals. Despite control measures being carried out within hospital kitchens, contaminated food will always find its way into premises, undetected and potentially fatal. Cumbria Partnership NHS Foundation Trust clients often order takeaway food from the ward. At the other end of the spectrum, there are visitors, who with good intentions will provide relatives and others with home-baked gifts on a regular basis. Although the kindness of those who give from out-with hospital premises is appreciated, it is in the interest of CPFT to eliminate potential risk where possible or at least control it as far as is reasonably practical. Hospital staff must therefore be fully aware of the risk and consequences in accepting food items for clients. They should be able to demonstrate a clear understanding of the potential harm that can be caused to both the client, on site catering department and Trust reputation. Foodstuffs brought on to a ward that requires any type of cooking is prohibited. The use of short life, high risk foods e.g. seafood is prohibited. All foodstuffs must be consumed on the same day of delivery and any leftovers must be put into appropriate food waste refuse sacks. All foods must be consumed on the same day of delivery and any leftovers must be put into appropriate food waste refuse sacks. FOOD SAFETY NOTICE Due to food safety controls in place within this hospital, all food items being brought in from outside sources must be brought to the attention of the ward staff. This includes takeaway foods Thankyou 18.