The Mungo Foundation
Food Safety Policy & Procedure
HUMAN RESOURCES DEPARTMENT RESPONSIBLE
FOR IMPLEMENTATION
REVIEW DATE:
May 2014
POLICY SECTION
Human Resources
Contents
Page No
1.
Policy Statement
3&4
2.
Scope
4
3.
Definitions
4
4.
Procedure
4-6
5.
Food Preparation
6&7
6.
Hygiene Practices
7.
Cooking and Serving
7&8
8.
Cleaning
8&9
9.
Safety in the Kitchen
10.
Monitoring of Standards
10
11.
Non Domestic Food Preparation and Handling
10
7
9
Appendices
Appendix 1: Fridge and Freezer Temperature Records
11
Appendix 2: Cleaning Records
12
Appendix 3: Food Temperature Records
13
2
1.
Policy Statement
Every organisation must promote and maintain the highest possible standards of
food hygiene and safety in line with the Food Safety Act 1990, Food Safety
(General Food Hygiene) Regulations 1995 and other Food Safety and/or Health and
Safety related Legislation.
There are other numerous reasons why effective food safety and hygiene practices
are essential as outlined below.
Benefits of good practices include:

Good health and nutrition (staff and those they support);

Compliance with the Law;

A good reputation;

Absence of problems (food poisoning outbreaks, pest infestations etc…).
Costs of poor practices include:

Food poisoning outbreaks (possible death in those who may have
compromised or frail immune systems), (high staff sickness absence and
replacement costs);

Fines and associated costs of Legal Action (including any Civil Action taken by
those who are affected);

A poor reputation.
Those most at risk from food poisoning are likely to be the elderly, the very young,
those with compromised immune systems or complex disabilities and anyone who
cannot understand the risks associated with eating out of date or spoiled food e.g.
with or without visible mould present.
Individuals we support who have no interest in food (mental health problems, drug
and/or alcohol abuse) and keeping themselves in a good state of nutrition may also
be more at risk.
(Reference should be made to the Individuals Nutrition Procedure).
Although these groups of people may be more susceptible to illness through food
poisoning – anyone is potentially at risk.
1.1
Food Poisoning – Culprits:

Food prepared too far in advance (stored at room temperature);

Not re-heating to high enough temperatures to kill off bacteria;

Using contaminated/spoiled ingredients;

Undercooking;

Not thawing frozen poultry or shellfish sufficiently;
3

Cross contamination (raw/cooked foods);

Infected food handlers & poor hygiene practices.
The Mungo Foundation therefore has a legal responsibility to ensure good and safe
hygiene practices are adhered to and a moral responsibility to ensure the welfare of
staff and individuals.
This procedure is designed to give guidance through the different stages of the food
cycle starting with purchasing and finishing with the serving of food.
2.
Scope
All staff, individuals we support and volunteers involved with the purchase, storage,
preparation, cooking and serving of food.
3.
Definitions to be used:

Purchasing;

Storing;

Preparing;

Cooking;

Serving;

Disposal of Waste.
4.
Procedure
4.1
Supplier Controls
In most cases the supplier will be the local Supermarket or Shop, Butcher, Baker,
Fishmonger and Fruit and Vegetable Retailer.
Where possible all shopping trips should be made to reputable retail outlets.
Retail staff handling food should be appropriately dressed and the shop should look
and smell clean and uncovered hands and hair should not touch food.
In the Supermarket when buying pre-packed foods check the sell by and the use by
date and try not to buy items on the day they are to be used by if you know they
cannot be used by that date or frozen.
If possible try to discourage individuals from purchasing nearly out of date reduced
priced food unless it can be consumed by the use by date.
After purchase it is imperative that all perishable foods are placed in the appropriate
storage e.g. in a clean sealed container or refrigerated or frozen.
4
4.2
Food Storage
Correct food storage is an important factor in food safety and storage conditions
should ensure that the nutritional value, appearance and taste are of the highest
standard possible.
4.2.1 Dry Food Stores (most often the kitchen cupboard):

Dried and tinned foods should be stored in a dry cool area, preferably off the
floor and away from walls and pipes affected by heat or condensation. The
area should be kept clean and tidy;

Opened dry foods should be placed in an airtight container to prevent spoiling
and to discourage pests.
4.2.2 Fruit and Vegetables:

Fruit and vegetables should be stored in a dry, cool and well ventilated area
preferably separate from other foods;

Fruit should be examined regularly for bruising and mould as this can quickly
spread to other fruit causing it to rot.
4.2.3 Tinned Foods:

Blown tins should not be used and badly dented, holed or rusty tins disposed
of. Try not to purchase dented tins from the Retailer. Remember tinned foods
have a shelf-life also and these should be checked;

Part-used tins of food should not be placed directly in the fridge but emptied
into a sealed container first.
4.2.4 Chilled Foods:

Fridges should be stored in well-ventilated areas away from heat sources and
out of direct sunlight;

Fridges should operate at temperatures of around 5ºC;

A thermometer should be placed in the fridge and staff should check and
record the temperatures on a weekly basis (see Appendix 1);

Defrosting and cleaning should be carried out as often as is necessary,
avoiding highly perfumed cleaning agents;

Fridges should not be overloaded and raw foods kept separate from cooked
foods remembering to place raw foods at the bottom of the fridge;

Hot food must never be place directly into the fridge as this would raise the
temperature of the food already being stored.
condensation which can contaminate food;

Any spillages should be cleaned immediately.
5
It can also encourage
4.2.5 Frozen Foods:

Freezers should be placed in well ventilated areas away from direct sunlight
and should operate at -18ºC, freezer temperatures should also be checked on
a weekly basis (see Appendix 1);

Check the information on purchased food e.g. that ready meals can actually
be frozen - as not all can;

Foods placed in the freezer should be well wrapped in suitable packaging to
avoid the handler getting a freezer burn and spillages occurring;

If placing home cooked foods in the freezer, these should be labeled with the
date they were cooked and used within an appropriate time period;

Expiry dates on purchased foods must also be checked as items can only be
stored for a certain amount of time e.g. up to 3, 6, 9 or 12 months;

All foods should be thawed thoroughly before use unless indicated on the
packaging that it “can be cooked from frozen”;

When defrosting frozen food ensure the food is placed on a plate and follow
the defrosting instructions e.g. defrost at room temperature for 3 hours, defrost
in the fridge for 5 hours etc;

Unless specified as safe to do so defrosted food should not be re-frozen.
Fridges and freezers should have their temperatures checked and recorded
on a weekly basis.
4.2.6 Stock Rotation:

Regular checks should be made on short life perishable foods and ensure to
use the foods which are closest to the “use by” or “best before” dates first;

Food which is out of date or not fit for consumption (e.g. smells, mould or
curdled) must be discarded.
5.
Food Preparation:

The observation of good hygiene practices during food preparation is an
important part of preventing food poisoning.
Ideally raw food should be
prepared in a different area from other foods e.g. different chopping boards or
cleaning the board in between preparation;

Raw foods, fruit and vegetables should be washed thoroughly before use;

Lids must be replaced on food containers as soon as possible after use;
6

The handling of food should be as minimal as possible and food should not be
left out in warm or humid environments or near an open window or door;

6.
Pets should not be in the kitchen area when preparing or cooking food.
Hygiene Practices
All staff must comply with the following effective hygiene practices when preparing,
cooking and serving food, especially where they may be supporting someone to eat
and drink:

Wash hands after preparing and cooking of food, after a visit to the toilet and
after touching pets;

Wash hands after assisting an individual with personal care;

Wash hands before and after assisting an individual with eating and drinking;

Wash hands before eating own meal;

Ensure all cuts are covered with a clean and detectable waterproof dressing;

Do not scratch, cough, sneeze or blow nose over food;

Avoid touching nose, mouth, inner ear or other body areas whilst preparing
and cooking food;
7.

Do not smoke whilst cooking;

Tie back long hair;

Report any skin, throat or bowel problems to a manager.
Cooking and Serving:

Thorough cooking is important to destroy harmful bacteria. After cooking food
should be eaten as soon as possible, if food is to be re-heated for immediate
consumption this must be heated to a temperature of at least 82ºC this is a
legal requirement in Scotland;

Cover sneezes and coughs whilst cooking and do not scratch or blow nose
directly over the food. If tasting the food use a clean spoon (not fingers) and
then place the used spoon for washing do not put the spoon back into the food
once food has been tasted (double dipping);

Microwave cooking is a safe method of cooking provided the cooking
instructions are followed therefore it is essential to know the wattage of the
microwave ovens and follow any particular instructions e.g. stir after 2
minutes, or leave to stand for 2 minutes then heat again for 2 minutes;
7

Be aware microwave food can often be very hot;

Food probes should be used to check the temperature of main meals
especially where these have been re-heated before serving. The food must
have attained a temperature of 82°C and a record of this should be noted
using (Appendix 3) below.
Please note this requirement is only for those
situations where staff are cooking and/or re-heating food and assisting the
individual to eat;

All serving utensils, crockery and cutlery must be clean and dry before use;

Food which has been cooked and is to be stored in the fridge or freezer must
be allowed to cool properly before being covered and placed in either the
fridge or freezer;

After eating, all waste food must be discarded immediately, secured and
disposed of properly to prevent pests, birds or animals getting into it.
8.
Cleaning:

It is important to remove any food matter or liquids on which bacteria could
grow in to reduce the risk of work surface contamination, food spoilage and
poisoning;

All crockery and cutlery should be (ideally) washed and air dried in a domestic
dishwasher to ensure effective cleaning.
Do not forget about chopping
boards, electric mixers, food processors and any other cooking equipment;

Where a dishwasher cannot be used, rubber gloves can be worn to allow
hotter water in the sink or basin to be used for washing dishes. The water
must be changed frequently depending on the amount of crockery/cutlery/pots
and how thorough they need to be cleaned;

Staff must “clean as they go” using hot water and detergent, this will include
the work surfaces, sink, the cooker, waste bin, oven and microwave even the
kettle and toaster need cleaning from time-to-time also;

Disposable cloths are preferred;

Cleaning cloths and tea towels must be regularly changed and floor mops
cleaned, rinsed, dried and replaced as necessary;

Any cleaning schedule (see Appendix 2) should also include the fridge, freezer
(including defrosting), cooker hoods and extraction fans, kitchen floors and the
cupboards where food is stored;

Keep refuse separate from edible food;
8

Any indication of pest infestation (mice, ants, cockroaches, wasps, birds etc)
should be dealt with immediately;

Good housekeeping practices should be adopted and consistently carried out
in all kitchen areas.
9.
Safety in the Kitchen
Staff should adhere to common sense safety precautions whilst preparing and
cooking food and these include:

Be careful with sharp knives if an accident happens rinse the cut under cold
water and apply a clean, waterproof dressing if food becomes contaminated
with blood then this must be discarded;

Never attempt to catch a falling knife, let it drop and clean it or get another
one;

Keep sharp knives safe e.g. in a drawer (locked if necessary) or knife block;

Be careful when dealing with broken glass use a brush and pan then discard
the glass safely e.g. wrapped in thick newspaper and then into the rubbish bin;

Never leave metal spoons in boiling liquids and do not leave saucepan
handles over gas flames be also aware of dangling items of clothing e.g.
sleeves over gas or electric rings;

Never pour water on a fat or oil fire use a fire blanket and call the Fire &
Rescue Service if necessary;

Always mop up spillages especially on the floor;

Keep chemicals out of reach, locked away if necessary and away from food;

Use oven gloves when removing food from the oven or grill;

Be vigilant when moving hot liquids from one surface to another and never use
a damp or wet cloth to hold a hot handle it may slip;

Be aware of small children and pets when cooking;

Remember to switch off all cooker rings, grill and oven when not in use;

Carry out a risk assessment of the kitchen environment and the
preparation/cooking of food if this is necessary and appropriate e.g. if the
individual is preparing and cooking meals and you are concerned they may be
at risk of injury or accidental food poisoning.
9
10.
Monitoring of Standards:

All staff who handle, prepare, cook and serve food must be made aware of this
Procedure;

Staff who have symptoms of food poisoning or Diarrhoea and/or Vomiting
should not prepare, cook or handle food;

It is recommended that staff receive food safety training commensurate with
their responsibilities.
Consideration should also be given to individuals’
nutrition training and good hygiene practices;

Managers must ensure that good food hygiene and safety standards are
regularly monitored and any issues identified are appropriately dealt with;

Any outbreaks (be vigilant to two or more people with same symptoms over a
short period of time) of Diarrhoea and/or Vomiting must be investigated and
reported to the appropriate Authority where this is necessary;

Recommendations from Environmental Health Officers (where appropriate)
must be actioned;
11.
Non Domestic Food Preparation and Handling
Larger services that have kitchens and are preparing frequent amounts of food or
for large numbers of people may be required to do a more in depth assessment (as
directed by Environmental Health Officers).
Some services will be following the Cooksafe System and therefore this procedure
will be for reference only.
Reference should also be made to the Nutritional Care Procedure for individuals
which is a separate procedure and to the Infection Control Procedure.
10
APPENDIX 1
FRIDGE AND FREEZER TEMPERATURE RECORD
THIS IS A WEEKLY CHECK ONLY AND CAN BE DONE ON ANY DAY OF THE WEEK
Week Commencing………………………………..
Fridge
Day
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Time
Temperature
Signature
Comments
Time
Temperature
Signature
Comments
Freezer
Day
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Please photocopy before use. If you have more than 1 fridge or freezer then each appliance should have a record and you will
have to be able to identify them e.g. fridge 1 or freezer 2 in the garage etc
APPENDIX 2
11
CLEANING SHEDULE
Week Commencing…………………………………..
Item
Cooker
Oven
Microwave
Fridge
Freezer
Cupboards
Worktops
Sink
Bins
Floor
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Tick when item has been cleaned and initial. Add in other items or equipment specific to your environment.
Appendix 3
12
Food Temperatures
Week Commencing…………………………………..
Food item
(e.g. lunch –
mince and
tatties)
Monday –
Recorded
Temp
Tuesday –
Recorded
Temp
Wednesday –
Recorded
Temp
Thursday –
Recorded
Temp
Friday –
Recorded
Temp
Saturday –
Recorded
Temp
Sunday –
Recorded
Temp
Wednesday –
Recorded
Temp
Thursday –
Recorded
Temp
Friday –
Recorded
Temp
Saturday –
Recorded
Temp
Sunday –
Recorded
Temp
Week Commencing…………………………………..
Food item
(e.g. dinner –
chicken
curry)
Monday –
Recorded
Temp
Tuesday –
Recorded
Temp
13