HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 1 of 8
FOOD SAFETY
(BASIC FOOD PREPARATION & HANDLING OF FOOD)
COMPLIANCE NOTE
INTRODUCTION
This document provides specific requirements and additional guidance on ensuring
adequate food safety for areas that occasionally provide food.
CONTENTS
Section
Topic
Page
1
Safety Management System Arrangements Details
2
2
Main causes of food poisoning
2
3
3
5
Staff training
Hygiene for employees who carry out basic
preparation and handling of food
Temperature control
6
Barbeques
4
7
Allergies
4
8
Cleanliness of kitchens
5
9
Waste disposal
7
10
Structure & repair of kitchens
7
11
Packed lunches
7
12
Buying in food
7
13
Donated / gift foods
8
14
Service-organised picnics
8
15
E-coli
4
3
4
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 2 of 8
SECTION 1 SAFETY MANAGEMENT SYSTEM (SMS) ARRANGEMENT DETAILS
Policy & Objectives
To ensure food that is produced, procured and handled is safe to eat.
Scope
This arrangement applies to any work activity or service:
 Undertaken by CYC, or
 In the specific case of partnerships and agencies, under the control of CYC or involving
CYC employees
 Contractors
The scope of this Compliance Note is for establishments which do not normally make
food available for consumption but may occasionally wish to do so as part of a special
event eg fund raising, open day or party. This includes where ready to eat or shop-bought
food is brought in or donated, or food is prepared on the premises by clients, pupils, staff,
volunteers, members of the public etc.
For establishments who regularly cook food, the guidance in the Food Standards
Agency’s “Safer Food, Better Business” pack (available on the Intranet) must be
followed.
Specific Requirements
 All food handlers follow Basic Hygiene Guidelines (see Section 4)
 Employees involved in food preparation are suitably trained (see Section 3)
 Kitchens are kept to a high standard in respect of cleaning arrangements, waste disposal
and pest control
 Services which prepare food from purchase to consumption, identify the hazards and
determine the controls that should be taken to keep food safe then ensure these
measures are taken
 A minimum rating of 3 (from the Food Standard Agency’s Food Hygiene Rating Scheme)
is required for outside catering companies and local retailers (see Section 12)
 Food handlers inform their manager if they have a relevant illness (see Section 4).
SECTION 2: MAIN CAUSES OF FOOD POISONING
Every year thousands of people suffer from foodborne illness involving severe diarrhoea,
vomiting and stomach cramps. When the very young, elderly or infirm get food poisoning,
the risk of it resulting in death is increased. Many of the council services serve these
vulnerable groups, therefore it is especially important that food that is produced and
handled is safe to eat.
The ten main causes of food poisoning are:
 Food being prepared too far in advance
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
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Ref No: CYC/HS/CN32
Issue: July 2013
Page: 3 of 8
Food being cooled too slowly before refrigeration
Food not reheated enough to kill bacteria
Cooked or ready to eat food cross-contaminated by raw food
Food being undercooked
Poultry not being thawed properly
Food kept in the “danger zone” temperature range of between 8oC – 63oC
Food handlers passing on infection when handling food
Leftovers being reheated
Consumption of food contaminated by bacteria associated with food poisoning
SECTION 3: STAFF TRAINING
Persons who prepare and handle open (unwrapped) high risk food on a regular basis
should receive food safety training equivalent to CIEH Level 2 Award in Food Safety in
Catering (previously called ‘Basic Food Hygiene’). For occasional food handling or where
staff unwrap buffets delivered from an outside catering company formal training is not
necessary but they must follow the basic hygiene principles in Section 4.
SECTION 4: HYGIENE FOR EMPLOYEES WHO CARRY OUT BASIC
PREPARATION AND HANDLING OF FOOD
(a) Washbasins must be adequately equipped with liquid soap, disposable towels and a
bin at all times
(b) Staff must wash their hands:
 before handling food
 after using the toilet
 after smoking or eating
 after wiping their nose
 after handling raw foods
 after handling refuse
 after undertaking cleaning duties
 and at any other time they feel it is appropriate
(c) Eating (including chewing gum) and drinking must not take place whilst preparing or
handling food
(d) Any cuts, boils and infected wounds must be covered by blue, waterproof plasters
(e) Staff must report diarrhoea, vomiting, and weeping or infectious wounds to their
manager
(f) Staff must wear any uniform/protective clothing (incl. headwear) that is provided to them.
This information should be incorporated into Workplace H&S Instructions where applicable
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 4 of 8
SECTION 5: TEMPERATURE CONTROL
Where high risk foods (eg cooked meats, fish, dairy products, prepared salads, cooked
vegetable dishes etc) are stored on the premises they must be under refrigeration.
A thermometer will be required to ensure that the temperature of the food is maintained at
8oC or colder.
Similarly, where food is cooked or reheated a probe thermometer should be used to ensure
that a temperature of over 75oC is achieved.
SECTION 6: BARBEQUES
When barbequing, the biggest risk of food poisoning is from raw and undercooked meat.
Raw meat can contain bacteria, so if raw meat touches or drips onto food that is already
cooked or ready to eat, the bacteria can get onto that food.
Bacteria can also transfer onto food from hands, chopping boards, knifes or tongs. The
following guidance must be used:
 Hands must be washed thoroughly after handling raw meat. Hand wash facilities must
be provided adjacent to the barbeque. As a minimum, a flask of hot water, a bowl, soap
and paper towels are required.
 Separate utensils must be used for raw and cooked meat
 Frozen food must be properly thawed before cooking
 Cooked food must not be placed on a surface that has been used for raw meat without
washing and disinfecting the area in between use
 Raw meat must be kept in a sealed container away from ready-to-eat foods, such as
burger buns and salads.
 Raw meat products must not be placed next to cooked or partially cooked meat on the
barbecue.
 Sauces and marinades must not be added to cooked food if they have already been
used with raw meat
 The charcoal must be glowing red with a powdery grey surface before cooking
commences
 Food must be turned regularly to cook it evenly
 Meat must be cooked until it is steaming, juices run clear and none of the meat is pink.
If meat is charred on the outside it doesn’t mean it is cooked on the inside. Wherever
possible, use a digital probe thermometer to ensure that the internal temperature is
over 75oC.
 Cook chicken in the oven first – only finish it off on the barbeque
 Always wash salad items before use (unless they are clearly marked as ‘pre-washed’)
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 5 of 8
SECTION 7: ALLERGIES
When someone has a food allergy, eating just a small bit of food can cause illness and even
death. The following ingredients are known to cause allergies in some people:
 Peanuts
 Nuts
 Milk & milk products (eg lactose and whey)
 Soya
 Mustard lupin flour
 Eggs
 Fish
 Shellfish including lobster, scampi, oyster sauces etc
 Sulphur dioxide (sometimes labelled ‘sulphites’)
 Celery
 Sesame seeds
 Cereals containing gluten e.g. wheat, rye and barley and any foods containing flour
including soups, stock cubes, pasta etc
Where food is being prepared for a customer with a known allergy, work surfaces,
equipment and hands must be thoroughly cleaned. You should also check the ingredients
list of the foods used and for trace warnings. For further information on food allergy and
intolerance see the Food Standards Agency website www.food.gov.uk/allergy
SECTION 8: CLEANLINESS OF KITCHENS (NOT USED FOR LARGE SCALE
CATERING)
To ensure that kitchen areas are kept clean it is essential to develop a systematic method
for cleaning to prevent the spread of infection and deter pests. The frequency of cleaning a
piece of equipment or an area will depend entirely upon its present use:
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All areas, fixtures/fittings, equipment and surfaces must be included in the schedule
The schedule must indicate the person, time or shift for each cleaning task
The schedule must indicate the method and frequency of cleaning, the equipment to be
used and the chemical or detergent to be used (and its dilution)
Records should be kept of who has undertaken the cleaning, and when and who has
checked that the cleaning has been completed satisfactorily.
If food is only produced occasionally it is sufficient that the area is cleaned thoroughly with
hot water and detergent and then an anti-bacterial cleaner/sanitiser and clean cloth etc
before use.
Other principles:
 Spillages must be cleared up immediately to prevent food debris accumulating and
reduce the risk of slips
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team





Ref No: CYC/HS/CN32
Issue: July 2013
Page: 6 of 8
A specific mop and bucket should be provided for the kitchen
Mops must be washed, disinfected and wrung out after every use and stored with the
heads uppermost to assist them to dry and not stored with their heads soaking in water
or disinfectant solutions; detachable mop heads should be regularly laundered
Mop buckets must be emptied, cleaned and inverted to drain after every use
Cleaning equipment must be returned to the cleaners’ room immediately after use and
not stored in kitchen preparation, or serving areas
Any signs of pests or sightings of pests must be reported to the building manager.
A blank cleaning schedule form (see form F32) is available to download from the Intranet.
SECTION 9: WASTE DISPOSAL
Correct disposal is essential to avoid pests being attracted into the kitchen and food storage
areas. In addition, incorrect storage or handling could cause unpleasant smells, accidents or
create a fire risk.
 Refuse containers must be emptied regularly and always at the end of the working day
 Refuse containers must be kept clean; special attention must be given to the lid
 Staff must wash their hands immediately after handling refuse or refuse containers
 Refuse sacks must be tied when full and placed in lidded containers to prevent
attraction of pests
 The refuse area must have a well-drained, impervious surface which is capable of being
kept clean
 Waste oil must not be disposed of into the drainage system as this is likely to cause a
blockage.
SECTION 10: STRUCTURE AND REPAIR OF KITCHENS
The fabric of the kitchen (and any storage areas) must be maintained to ensure that it can
be easily kept clean, prevent access by pests and prevent physical contamination of food
e.g. by flaking paint. Equipment must also be checked before use to ensure it is in good
repair and condition.
SECTION 11: PACKED LUNCHES
Customers/pupils who provide their own food from home should hand over the food as
soon as they arrive at the establishment. This should be kept in a cool place until it is to be
eaten. Parents/Guardians/Prime Carers should be advised that the food will not be
refrigerated and therefore can adjust the type of food they pack. Customers and families
should be encouraged to use cool bags and ice blocks.
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 7 of 8
SECTION 12: BUYING IN FOOD
Where outside catering companies are used or where food is bought from a local retailer,
checks should be made to ensure that the supplier is reputable – and a minimum score
of 3 (Generally Satisfactory) must be achieved from the Food Standard Agency’s
Food Hygiene Rating Scheme: http://ratings.food.gov.uk/Welcome.aspx
NB: Prior to April 2012 businesses may have used the “Scores on the Doors” scheme in
York (and a minimum rating of 3 stars was also to have been achieved).
SECTION 13: DONATED/GIFT FOODS
Low risk foods such as tinned foods, jars, packets, bottled drinks etc can be accepted
provided that the packaging is not damaged or opened and the ‘best before’ date has not
expired.
It will not usually be possible to accept high risk foods (ready to eat or cooked foods that
require refrigeration where the food source is unknown). It there is any doubt the CYC Food
and Safety Unit tel: 551525 should be contacted for advice.
SECTION 14: SERVICE-ORGANISED PICNICS
Where the establishment is responsible for the food provided, the purchase, transport,
storage, preparation and serving of food for picnics must be carried out or directly
supervised by one or more members of staff or team who is suitably trained.
All food for picnics must be purchased, prepared and stored according to good hygiene
practices identified in this Compliance Note. Additional guidance includes:
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Wash fruit and salad vegetables thoroughly
Do not take food out of the fridge until the last minute
Use a cool bag and freezer blocks
Ensure the food is consumed within four hours after removing from the refrigerator
Try to wash your hands before eating or use antiseptic hand wipes instead
Keep food covered wherever possible
Throw away any left over food, which would normally be kept in a refrigerator
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk
HEALTH & SAFETY COMPLIANCE NOTES
FOOD SAFETY
- BASIC FOOD
PREPARATION & HANDLING OF FOOD
Version: 4
Issued by: Health & Safety Team
Ref No: CYC/HS/CN32
Issue: July 2013
Page: 8 of 8
SECTION 15: E COLI 0157 PREVENTION
The Food Standards Agency guidance on preventing E Coli 0157 infection must be followed
whenever raw meat/raw fruit/raw vegetables and ready to eat foods are handled. A copy of
the factsheet is available on the Intranet.
The key points to observe are:
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Equipment and preparation surfaces for raw foods must be separated for raw and
ready to eat foods. For example, you must have separate food storage containers,
knives and tongs which are only used with ready to eat foods. Some types of
equipment can be used for both types of food, if you have a dishwasher to wash them
between uses
Thorough handwashing is critical between handling raw and ready to eat foods. Hand
sanitisers and gloves are not sufficient on their own.
When cleaning, always use hot soapy water first, and then use an antibacterial cleaner
or disinfectant. The antibacterial cleaner/disinfectant must meet the British Standard
BS EN 1276:1997 or BS EN 13697:2001.
If you have any questions relating to this document please contact the
CYC Health & Safety Team on healthandsafetyteam@york.gov.uk