Portreath Surf Life Saving
Club
Kitchen Policy and protocol
Kitchen use policy
Policy shows that we have considered food safety
legislation!
Induction and recording
 Food safety guidelines will be adhered to at all times by volunteers to
ensure the safety and well-being of club members and the general public.
 Volunteers are required to have read; asked appropriate questions; and
understood the information contained within the Food Standards Agency:
Safer food, better business for caterers folder as part of induction
training – copies can be made available for this purpose, please ask an
executive committee member.
 Volunteers will have a guided explanation of general kitchen use and
storage from a nominated executive committee member before
commencement of food preparation.
 Volunteers are required to sign the relevant forms within folder under
‘staff training’ when they have received basic induction training.
 Volunteers with Food Safety Qualifications will provide a copy of their
certificate for inclusion in folder.
 Diary entries; cleaning schedule; ordering of foodstuffs; delivery and
recording of suppliers will be overseen by club operations manager.
 The responsible person opening the kitchen on each session is required
to complete opening and closing checks and must complete diary entry
for that day.
Operational conditions
 Food safety guidelines will be adhered to at all times by
volunteers to ensure the safety and well-being of club members
and the general public.
 Volunteers should not enter kitchen if suffering from vomiting or
diarrhoea (48 hours exclusion please).
 All volunteers must wash hands before starting to work with food; wear
an apron if handling unwrapped food; be clean and tidy; remove outside
clothing or coats; take off jewellery and watches; and tie hair back if
appropriate.
 There will be no smoking in the kitchen area.
 There will be no eating in kitchen area.
 Volunteers must avoid touching face, coughing or sneezing over food.
 All cuts must be covered with brightly coloured waterproof dressings.
 No young people under the age of 16 years in kitchen.
 No animals in kitchen.
 Volunteers must leave kitchen in tidy and clean condition which is ready
for next session.
Kitchen protocols
Protocol shows we are endeavouring to follow food safety
legislation
Opening checks

Check all volunteers have read, understood, asked questions
as appropriate of trained volunteer and signed staff training
record – if not to do this now

Check fridges and freezers are working properly
(temperatures should be <80C for fridges and around 180C) any problems recorded in diary entry
Check the equipment you will be using is working properly any problems must be recorded in diary entry.


Anyone volunteering in the kitchen area must remove outside
coats/clothing and hang outside kitchen; clean aprons or
disposable aprons to be put on

All food preparation areas wiped with disposable wipes or
with a clean cloth and cleaning spray (materials stored under
dishwashing sink)

Check there are plenty of hand washing and cleaning
materials (soap, paper towels, cloths, etc)
Closing checks
 Ensure that all unused food is either stored
appropriately or disposed of
 Check food storage and dispose of any food past its ‘use
by’ date
 All tea towels and aprons are placed in laundry bin for
washing
 All disposable cloths are disposed of
 All waste and bins to be removed and new bin bags put
into bins – new bags under dishwashing sinks
 All electric plugs (with exception of freezer and fridges)
are switched off and removed from sockets
 Complete diary entry, making any relevant notes of
usage, and sign – it is imperative that we have
traceability and a record of accountability
 Doors to alcohol storage and kitchen door locked with
master key (requirement of bar licence)