JSP 456
Defence Catering Manual
Volume 3 – Defence Food Safety Management
Part 2: Guidance
JSP 507 Pt.1 (V6.0 Jan 14)
JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Record of Amendments
Amendment
001 – Chapter 2
(0202, 0213, 0214a)
001 – Chapter 5
(0511)
002 – Chapter 3
(Annex B Appendix 6)
003 – Chapter 3
(0349)
004 – Chapter 3
(Chapter Review)
005 - Chapter 3
(0319,0321,0322,0323,0331,0332,
0333,0337)
006 – Chapter 3
(0341,0358)
007 – Chapter 2
Chapter Review
007 – Chapter 5
(0502)
Date
14 January 2015
Signature
14 January 2015
13 February 2015
09 June 2015
17 September 2015
16 December 2015
01 March 2016
21 September 2016
21 September 2016
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Foreword
1.
JSP 456 Defence Catering Manual Part 2 Volume 3 provides
guidance in accordance with the policy set out in Part 1.
2.
ACDS (Log Ops) has endorsed the production of JSP 456 DCM Pt.2
Volume 3 – Defence Food Safety Management, to align the three Services food
safety procedures.
3.
This volume contains Tri-Service rules and regulations for the
management and application of food safety procedures and processes and it
is to be used as the authoritative document for all food safety related matters.
The importance of food safety management must not be underestimated.
The supply and production of safe food is fundamental to helping sustain
British Armed Forces, wherever deployed, in support of Operational
Capability and the moral component of fighting power.
4.
This publication will be updated as necessary, particularly to reflect
changes in UK food safety legislation and where sections are reproduced in
single-Service instructions they are to be reproduced verbatim.
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Preface
How to use this JSP
1.
JSP 456 is designed to be used by Armed Forces’ catering staff. This JSP contains
the policy and direction on defence food safety management and guidance on the
processes involved.
2.
The JSP is structured in two parts:
a. Part 1- Directive, which provides the direction that must be followed in
accordance with Statute, or Policy mandated by Defence or on Defence by
Central Government.
b. Part 2 - Guidance, which provides the guidance and best practice that will assist
the user to comply with the Directive(s) detailed in Part 1.
Further Advice and Feedback- Contacts
3.
The owner of this JSP is ACDS (Log Ops) Policy For further information on any
aspect of this guide, or questions not answered within the subsequent sections, or to
provide feedback on the content, contact:
Job Title/E-mail
ACDS LOGOPS-Sp Pol CatSvcs1
Project focus
Catering Policy
Phone
9679 83565
ACDS LOGOPS-Sp Pol CatSvcs2
Catering Policy
9679 83566
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Contents
Record of Amendments……………………………………………………….. i
Foreword ………………………………………………................................... ii
Preface ………………………………………………….................................. iii
How to use this JSP…………………………………................................... iii
Further Advice and Feedback – Contacts ………................................... iii
Contents ……………….………………..……………..................................... v
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
CONTENTS
Chapter
1.
Paragraph
Application of Food Safety Legislation to the MOD
Introduction
Food Law
Regulation (EC) No 852/2004 Hygiene of Foodstuffs
Food safety and Hygiene (England) Regulations 2013
Registration of Food Buisness
Food Information Regulations 2014
Due Diligence
Application of Food Law to MOD Premises
Annex A
Appendix 1
Annex B
Annex C
2.
Model Application Form for Registration of Food
Buisness Establishment
Notes on Registration of Food Premises
Example of Food Safety Documentation for Non-Public
Catering Facilities
Example of a Unit Food Safety Policy Statement
Organisation of Food Safety within the Armed Forces
Introduction
Responsibilities for Food Safety Management Policy
Delegation and Command Lines
Control, Co-operation, Communication and Competence
Planning and Management of Risk
Measuring Performance
Active Monitoring
Reactive Monitoring
Annual Report
Defence Food Safety Management Committee (DFSMC)
Catering Personnel
Service Environmental Health Team Personnel
Local Authority Environmental Health Officers
Primary Authority for Food Hygiene and Safety
Primary Authority Arrangements
Obtaining Home Authority (HA) Assistance/Advice
Terms of Reference – Defence Home Authority
3.
0101
0102
0105
0106
0107
0109
0110
0113
0201
0202
0203
0205
0206
0208
0209
0212
0213
0214
0217
0219
0220
0221
0222
0224
0225
Food Safety Practices
Introduction
Hazard Analysis Critical Control Point
Supply of Food and Water
Food Storage
Cross Contamination
Defrosting Food
Cooking
0301
0303
0309
0312
0318
0320
0321
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Chilling Food
Reheating Food
Temperature Control and Monitoring
Food Holding Temperatures (Two and Four Hour Rule)
Target Temperatures
Temperature Measurement and Temperature Probe Calibration
Records
Personal Hygiene
Dispersed Feeding
Transport of Food
Catering in Operational Environments
Cleaning
Cleaning Procedures
Food Preparation Areas
Pest Control
Animal By-Product Regulations – Catering Waste Disposal
Unit Responsibility for Disposal
Storage and Removal of Catering Waste and Refuse
Environmental Protection(EP) and Marine Pollution Regulations (MARPOL)
Annex A
Annex B
Appendix 1
Appendix 2
Appendix 3
Appendix 4
Appendix 5
Appendix 6
Annex C
Appendix 1
Annex D
Annex E
Annex F
Annex G
Annex H
Annex I
Annex J
4.
0322
0323
0324
0327
0330
0331
0334
0335
0339
0342
0346
0347
0352
0355
0359
0365
0368
0369
0370
The Seven Principles of Hazard Analysis
Hazard Analysis
Daily Food Safety Management Record (Template & Example)
Advance Food Preparation Record (Template & Example)
Food Time/Temperature Record (Template & Example)
Fridge/Freezer Temperature Record (Template & Example)
Blast Chiller Monitoring Record (Template)
Dispersed Feeding Record (Template)
Temperature Probe Calibration Record (Template)
Alternative Method Temperature Probe Calibration Record
(Template)
Hand Washing
Cook-Chill and Cook- Freeze
Food Safety Under Operational Conditions
Cleaning Guide
Maintenance of Catering Premises– Records of Work
Services (Template)
Pest Management Register (Template)
Animal By-Products Guidance
Medical Aspects of Food Safety
Introduction
Definition of Food Poisoning
Definition of Outbreak
Legal Requirements
Reporting Procedures
Management and Control of Suspected Outbreaks of Food Borne Illness
Medical Supervision of Food Handlers
Statutory Considerations
Definitions
Instructions for Medical Supervision
Preventive Measures and Management of Infected Food Handlers
Annex A
Annex B
0401
0404
0406
0407
0410
0411
0416
0417
0422
0426
0435
Confidential Pre-Employment Health Questionnaire for Food
Handling Duties
Food Handler Health Certificate
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)
Annex C
Appendix 1
5.
Example of Operational Deployment Force Instruction
10 Point Code for Food Handlers
Audit and Inspection
Introduction
Internal Audits
External Audits and Inspections
Breaches in Food Safety
Performance Indicator – Letters of Assurance
ACDS (Log Ops) Management Reporting
Annex A
6.
0501
0502
0503
0508
0511
0512
Audit Report (Template)
Food Safety Training
Introduction
Required Training
Refresher Training
Support Staff
Records
Annex A
0601
0602
0604
0608
0609
Food Safety Training Requirements
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JSP 456 Pt.2 Vol 3(V1.0 Dec 14)