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