29 November 2013
To:
Federation Secretaries
Cc:
NFWI BoT
NFWI Senior Staff
Cookery Committee
Dear Federation Secretaries
Re: WIs and Food Provision in the Community
On behalf of the NFWI Cookery Committee, I am writing to inform you that the Food
Standards Agency (FSA) has now provided clearer guidance on food provision produced by
volunteers for charity requiring registration*.
This information cannot cover every situation but should offer guidance on whether or not to
register WI food activities with the local environmental health authority. Whether activities
have to be registered or not all food is required by law to be safe to eat.
The governing laws are set out in EU Food Law (recital 9 of Regulation (EC) 852/2004).
Food hygiene legislation states that a food operation requiring registration must have both:
A certain continuity of activities and
A certain degree of organisation
The FSA suggests an approach where food operations providing food less frequently than
once a month cannot be deemed to have a continuity of activity and therefore should not
require registration.
For simplicity, it is believed that WI and federation meetings which include food but meet,
for example less frequently than monthly will not require WIs or federations to register as
they are deemed not to have the continuity of activity or the degree of organisation, see
example A3
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However, for other events including food you need to consider the degree of complexity in
the activity. Where there is complexity in terms of food safety controls (eg hot foods or food
requiring temperature control) or where food is supplied to vulnerable people (eg the elderly,
infants under 5 years, expectant mothers and people with an immune suppressed illness) the
activity may require registration.
The FSA has explained that while local authorities will still make decisions as to whether
activities with food require registration, it is hoped that the published guidance, examples A
and B overleaf; will lead to more consistent decision making.
For your assistance, the WI food hygiene advice and catering for an event are attached as a
reminder for all food producing activities.
Would you please cascade this information to your Home Economics Committee and WIs.
Please do not hesitate to contact me if you have any questions on any food related matters.
With best wishes
Yours sincerely
Diane Sanderson
Home Economics Adviser
Email d.sanderson@nfwi-unit.org.uk
Tel 01865 391788 ext 278
*This document provides advice for WI members producing food for infrequent charity events. As a
charity, WIs cannot produce and sell food for profit. If they did this would contravene the charitable
status as well as the application of EU Food Hygiene Law – Community & Charity Food Provision
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Examples of Village Hall/Community Food Activities
Example A
Food provision unlikely to require registration as they are deemed not to have a “continuity
of activity” and/or “degree of organisation”
1
WI/federation volunteers serving food for a one off event such as WI/federation/
village fete This is deemed not to have a “continuity of activity”. However where
several large events might be organised within a year, especially with complex
food safety controls a “degree of organisation” could be involved
2
WI/federation volunteers serving low risk food daily
Is deemed not to have a “degree of organisation” as it is a low risk and small scale
provision. However it does have continuity and registration would be required if
complex food safety controls are required, if food is served to vulnerable people or
high risk foods were served. (High risk foods are usually ready to eat high protein,
moist foods that require refrigeration eg meat, poultry, seafood, milk, cream,
custard, eggs, dairy and cooked rice)
3
WI/federation volunteers serving food to other members for their shared
consumption on an infrequent basis Is deemed not to have a “degree of
organisation” (and may not have “continuity”)
4
WI/other volunteers serving food for a Cub Scout/Girl Guide camps etc
Is deemed not to have “continuity”
5
WI/federation volunteers serving food for an Amateur Drama society serving low
risk food for audiences for limited periods (eg one week every three months)
Is deemed not to have continuity or “degree of organisation.” However organisers
of such community events which may involve large numbers of consumers may
wish to contact their local authority for practical food hygiene advice
6
WI/federation volunteers running a “cooking club” where members bring in their
own food ingredients or pay the course to supply the foods. Those attending learn to
cook using equipment in the hall and then all sit down to eat or take the food home.
Is deemed not to have a “degree of organisation” (and may not have “continuity”)
7
WI/federation volunteers running a foraging course where a group gather wild
products and cook and/or eat at a hall. Is deemed not to have a “degree of
organisation” Also this example uses the gathering of “primary products” which if
for private use falls outside the scope of EU hygiene legislation
Example B
Food provision is deemed to meet continuity of activity (on at least one occasion per month
usually) and “degree of organisation” and would require registration
1
WI/federation volunteers serving regularly, at least monthly, food which requires
more complex safety control such as temperature control. Is deemed to have
“continuity” and a “degree of organisation”
2
WI/federation volunteers serving hot food regularly during the season (eg football
club serving food every other Saturday from September through to May) Is deemed
to have “continuity” and a “degree of organisation”
3
WI/federation volunteers serving hot soup and sandwiches on a regular basis (eg
daily) to homeless and potentially vulnerable people Is deemed to have “continuity”
and a “degree of organisation”
4
WI/federation volunteers serving hot food to large numbers of vulnerable people on
a quarterly basis Whilst this does not occur monthly there is a sense of “continuity”
and the controls require a “degree of organisation”
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WI FOOD HANDLING ADVICE
The following should be considered if arranging an event which includes food

At least one member of the team must hold a current and up-to-date Level 2
Food Hygiene Certificate. This person must ensure that all team members have
been briefed about food hygiene and the basic guidelines.

Always wash your hands before preparing food.

Freshly laundered apron & clothing must be worn to protect the food from any
risks from the food handlers clothes and must be removed when leaving a food
preparation area.

Jewellery should be kept to a minimum to avoid contamination, only a wedding
ring could be worn.

Nail varnish or false nails must not be worn.

Long hair should be tied back and covered.

A cut or wound must be covered with a highly visible coloured waterproof
plaster.

Do not handle food if you or any one else in your household has been suffering
from any gastric upset or heavy cold.

All food must be purchased, transported, stored, prepared, stored after cooking
and transported to the venue in accordance with the guidelines in the Food
Safety & Hygiene Regulations. See www.food.gov.uk

Recipes containing raw eggs should not be used.

Label food that contains or may have been contaminated by nuts or other food
allergen*. Food that is “sold” loose does not need to be labelled but it is good
practice to do so and the NFWI encourages clear and accurate labelling.

Always use separate tongs or utensils for each food item and avoid touching
other foods with them.

All food that requires refrigeration should be transported from home to a venue
in a cool bag or cool box with frozen blocks inside them. Remember to avoid
opening them too often.

Remember that all foods at risk of producing food poisoning (high risk foods)
must be refrigerated at all times.

Keep cheesecakes and any cakes or desserts containing cream or butter icing in
the fridge.
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
Store cakes in a clean, sealable container, away from raw foods.

Only authorised people should be allowed in the food preparation areas.

Cleaning should be carried out using suitable cleaning products.

Separate hand wash facilities should be available with liquid hand wash soap.

Avoid handling food, use tongs or if protective gloves are worn remember hands
must be washed before and after wearing them.

Have a separate person responsible for money.

All food must be labelled correctly with the name of the person who prepared
and cooked it as well as their postcode.

When preparing food for a buffet, food that needs to be chilled should be left
out of the fridge for the shortest time possible and not more than 4 hours. After
this time any remaining high risk food should be thrown away. If they are left at
room temperature for a long time, bacteria can grow or toxins can form and
both can cause food poisoning.

Prepare Hazard Analysis of Critical Control Points Documents (risk
assessments) of all food activities.
Each Federation should have a Health and Safety Policy and a Public Liability
Insurance Policy and this usually covers catering. WIs are advised to contact their
own Federation Secretary to check the details.
If you would like more advice contact the NFWI Home Economics Adviser; Diane
Sanderson email d.sanderson@nfwi-unit.org.uk or your local authority
environmental health service.
For more information on food safety see:
http://www.nhs.uk/Livewell/homehygiene/Pages/Homehygienehub.aspx
*For more information on food allergens see
http://www.food.gov.uk/multimedia/pdfs/publication/loosefoodsleaflet.pdf
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ADVICE FOR WI MEMBERS PLANNING A LARGE CATERING EVENT
When you are making food for large numbers of people, it’s important to plan
beforehand to ensure food is kept safe
Here are some general practical tips
The leader of the group should carry out a risk assessment before starting. Points to consider
-Who are you catering for? Where and when are you catering? Is the venue suitable? What
are the facilities?
At a minimum, the leader of the group should have an up to date Level 2 Food Hygiene
Certificate and support the rest of the food handlers to follow good food hygiene practices
Each Federation should have a Health and Safety Policy and a Public Liability Insurance
Policy and this usually covers catering. WIs are advised to contact their own Federation
Secretary to check the details.
If you are preparing food at a venue check that it has public indemnity insurance to cover
cooking and food preparation
If the event is large and you are providing high risk food, the event will need to be registered
with your local environmental health authority. If you are unsure please contact them for
advice
Plan ahead, if you can prepare food in advance it may make the event easier to run as well as
less stressful
Ensure there are enough people available to help for the numbers to be fed
Ensure there is enough fridge space to hold all the “at risk” food
Ensure there is hot running water available and always wash your hands and all equipment
in hot soapy water
Keep food out of the fridge for the shortest possible time
Even if people are waiting to eat do not reduce cooking time
Make sure food is properly cooked before you serve it
Keep raw and ready to eat foods apart
Do not use food past its use by date
In each product, know what ingredients are being used so information can be provided to
consumers. Do not guess
If food is being provided to vulnerable people take particular care that the food is safe to eat.
(Vulnerable people include the elderly, infants under 5 years, pregnant women and everyone
with an immune suppressed illness.)
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Can I sell homemade cakes at the event?
Yes but ensure that the cakes are safe to eat, that the people who have made them followed
the hygiene advice and that they are stored and transported safely
Can I make and sell preserves using reused jam jars?
Yes you can sell preserves for charity purposes. Reusing jam jars occasionally to supply food
does not present a food safety concern although you need to ensure that the jam jars have
been washed and sterilised and have only been used for food purposes
Labelling
In general the food labelling regulations do not apply to food being sold for charity however
the NFWI recommends that WIs accurately label food voluntarily to assist people who have
food allergies and intolerances
Information to include
The product name (to include what it is made of eg Apple & Onion Chutney not “Garden
Chutney” (although you could name it “Garden Chutney” containing apple, onion etc )
A list of ingredients, in descending order of weight
Details of any ingredients that could cause an allergic reaction, (check with the list of 14
allergens)
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