catering | conference | hospitality
Food Safety Document
General Policy Standard Introduction
This document has been developed by the
University of Southampton
and has been split into two sections.
General Policy
&
Critical Control Point Documentation
Both sections make up the University of Southampton ‘Food Safety Document’
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SERVICES COMMITMENT
The Catering Conference and Hospitality Services department are committed to providing all
customers with a high quality catering service offering a food safe environment.
In order to obtain these objectives we are committed to the following steps:
Preparation and operation of the following food safety policy in accordance with
EC Regulation 852/2004 and FOOD HYGIENE (England) regulations 2006 which is
broken down into the two following parts:
A general policy standard which covers steps that is applicable throughout the
operation to ensure a safe environment.
Critical control points (CCP – Please refer to matrix displayed in kitchen areas)
which covers the areas critical to food safety at each stage of the catering
operation these critical control points have been decided by using a HACCP system
(Hazard Analysis of Critical Control Points).
Both documents will be updated as working methods change, new procedures are introduced
or legislation requirements dictate.
In addition, the correct resources will be provided with regards to time, finance and expertise
to ensure our commitment is met and:
Food safety responsibilities will be detailed in the job description.
The Catering Management will audit food safety systems on an on-going basis.
Hygiene practices must be properly supervised, using the regularly updated
checklists and inspection procedures.
Supervisory arrangements should also be monitored themselves.
The Executive Chef will ensure that all recording and control systems are carried
out efficiently and accurately in accordance with the code of practice. All catering
staff must work within the codes of practice laid down for food handling personal
hygiene, cleaning, and health and safety work arrangements.
Failure to comply with the codes of practice must be dealt with under disciplinary
procedures.
Training will be provided for all catering staff commensurate with their work
activity. All staff will be trained prior to starting work and training will be updated
on an annual basis or when new procedures are introduced.
Records shall be kept for at least six months in order to show that systems are in
place and conscientiously followed.
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FOOD SAFETY POLICY ORGANISATION
RESPONSIBILITIES
Catering Manager and Executive Chef
Has overall responsibility for the implementation of the Food Safety Policy and any updating or
amendments.
Departmental Managers
Have responsibility for their sections for the implementation and monitoring of the Food Safety
Policy within their departments, the induction of new staff and the identification of training
needs.
Assistant Managers and Supervisors
Have the responsibility for the daily implementation and monitoring of the policy, assisting
with the induction of new staff.
All Catering staff
Are responsible for good working practices under the food safety policy and training. Failure to
comply is a breach of the The Food Hygiene (England) Regulations 2006 act.
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ALCOHOL
Alcohol is forbidden to Muslims and to followers of a numbers of other faiths. With this in
mind it is very important to label or inform customers if food contains alcohol. It should
also be noted that all protein items if being fried should be cooked in separate fryers to the
fact that Muslims do not eat any pork products.
ALLERGIES (Ref No 11 - Allergy Information)
Information regarding anaphylactic shock (allergic reactions) is given below and is available
in the Executive Chef’s Office and each Catering Outlet. Students with specific allergies are
asked to contact the Catering Office to detail their specific requirements.
STAFF SHOULD BE AWARE OF THE CONTENTS OF DISHES, FAILURE TO DO SO COULD LEAD
TO FATALITY. IF YOU ARE NOT AWARE OR ARE UNSURE YOU MUST ASK.
What you need to know about food allergy and intolerance
The proportion of the population with true food allergy is estimated to be 1-2% of
adults and about 5 - 8% of children, which equates to about 1.5 million people in
the UK. Every year in the UK about 10 people are thought to die from allergic
reactions to food although the true figures are likely to be higher. Many more
people have to be treated in hospital.
The substance in a food that causes an allergic reaction in certain people is called
an allergen. Allergens are normally proteins. Most allergic reactions to food are
mild, but sometimes they can be very severe. It is important for all food businesses
to be aware of food allergy and to take it seriously.
In some cases when someone eats a food they are allergic to, even the tiniest
amount can potentially cause a very severe reaction. This reaction is called
anaphylaxis. Severe allergic reactions are relatively rare and they are most
commonly caused by only a handful of foods. The following allergenic foods have
been identified as public health concerns across Europe. These are the allergenic
foods that have to be declared when used as ingredients in pre-packed foods (this
also includes any foods derived from the allergenic food for example, yoghurt or
cheese made from milk):
Peanuts
Nuts
(Also called groundnuts or monkey nuts)
(Almond, hazelnut, walnut, cashew, pecan, Brazil, pistachio, macadamia
and Queensland nut)
Fish
Eggs
Crustaceans
(For example, crab, lobster, langoustine, prawn, shrimp)
Milk
Celery
Sesame seeds
Soybeans
(Including celeriac)
Lupin
Cereals containing gluten
(For example wheat, rye, barley, oats)
Mustard
Molluscs
(For example Squid, octopus, mussels, cockles, periwinkles, snail)
Added sulphur dioxide and sulphites at a level above
10mg/kg
(Often used as a preservative for dried fruit and found in drinks)
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ALLERGIES (continued)
Some people may ask about other food or substances to which they are allergic and these should
be treated with equal importance and in the same manner, for example, tomato, banana, kiwi fruit
or latex (natural rubber, as used in rubber gloves).
FOOD INTOLERANCE
Some people need to avoid certain foods because of a food intolerance rather than a true food
allergy. Food intolerance is different from food allergy. It typically does not involve the immune
system and is generally not life threatening. However, if a customer eats a food to which they are
intolerant, this could make them feel very ill or affect their long term health. For example, people
with lactose intolerance need to avoid lactose (a sugar found in milk), because they lack the
enzyme that breaks down this sugar. This causes symptoms such as diarrhea, weight loss, bloating
and anemia.
COELIAC DISEASE (Gluten intolerance)
Some people need to avoid certain foods because of coeliac disease, which is a life long auto
immune disease. About 1 in 100 people have coeliac disease and need to avoid gluten, a type of
protein found in cereals, like wheat, barley and rye. Some coeliacs are also sensitive to oats. They
have symptoms such as wind, diarrhea, constipation, tiredness, reduced growth, skin problems and
this condition can also affect their long term health.
WHAT ARE THE SYMPTOMS OF FOOD ALLERGY?
The symptoms can vary and their severity can change from one occasion to the next. Even very
small amounts of an allergen can present a serious problem to some people with food allergy.
The most common symptoms of an allergic reaction are:
Dry, itchy throat and tongue
Itchy skin or rash
Nausea and feeling bloated
Diarrhea and/or vomiting
Wheezing and shortness of breath
Swelling of lips and throat
Coughing
Runny or blocked nose
Sore, red and itchy eyes
NOT ALL OF THOSE SYMPTOMS WOULD NECESSARILY OCCUR IN A SINGLE EPISODE
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ALLERGIES (continued)
People with severe allergies can have a life threatening reaction called anaphylaxis. In its extreme
form the body can go into shock (anaphylactic shock). When someone suffers anaphylaxis they can
have symptoms in different parts of the body at the same time, including rashes, swelling of the lips
and throat, difficulty in breathing, a rapid fall in blood pressure and loss of consciousness.
Anaphylaxis can be fatal if not treated immediately, usually with an injection of adrenaline
(epinephrine). People with severe allergies should take their medication with them wherever they go.
For these people especially, it is very important that they are given accurate information about what is
in the foods you are selling or providing if they are to avoid the risk of severe reaction.
CROSS CONTAMINATION WITH FOOD ALLERGENS
Although this guidance is focused primarily on allergenic foods where they are used as intentional
ingredients, it is very important to be aware of allergen cross-contamination. Even a very small
amount of allergenic food can be a risk for customers with a food allergy.
There are a number of things you can do to reduce the risk of cross contamination:
Thoroughly clean work areas, surfaces, serving areas and hands, to remove traces of food allergens.
Ensure any utensils, equipment, chopping boards, and the like, that have been in contact with the
food that the person is allergic to have been thoroughly cleaned with hot water and detergent.
Use airtight containers to store food allergens and colour code them with a RED label with the
wording of the allergen clearly defined to make them stand out.
Take steps to ensure that the area where the customer will eat the food is clean, for example, the
table, crockery and cutlery.
Avoid cross-contamination relating to all nut products. They should be stored on the lowest shelf in
your store room and clearly defined with a RED label, stating the name of the product and dated.
EFFECTIVE COMMUNICATION
Effective communication among staff, with the customer and with suppliers, is of paramount
importance in ensuring that customers with food allergy have accurate information. The customer
also has a responsibility to ask for information and relay their dietary needs to the person providing
the food. Customers should make the final decision on whether or not to buy and eat a food based on
the information you provide.
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ALLERGIES
(continued)
COMMUNICATIONS WITH THE CUSTOMER WHO ASKS FOR INGREDIENTS INFORMATION
There needs to be an agreed procedure for dealing with food allergy requests so that front line staff
know how to handle these and don’t give wrong or incomplete information to the customer.
If the customer gives notice of their food allergy before visiting the establishment, steps should be in
place to ensure that front office staff relay this information to both restaurant and kitchen/food
preparation staff.
Ensure the chef/person preparing the food has been told which allergens the customer needs to avoid.
The member of staff who will be serving the customer should be made aware that a specially prepared
meal is to be served.
If a customer asks about the ingredients of a food, the member of staff dealing with the query will
need to decide who the best person is to deal with it.
If the member of staff approached is unsure how to answer the query, they should consult another,
more senior, member of staff who may be trained in this area.
Staff should never guess about the ingredient content of foods. They need to know where to get the
most accurate information.
If you are unable to give information to the customer, you should say so.
If unable to provide the information, is there an alternative choice, or could a product or dish that does
not contain the allergenic food be specially prepared or supplied?
Before responding to a customer request, serving staff must always ask the staff preparing the food
whether a dish contains a particular ingredient – even if they have asked the same question on a
previous occasion. This is because ingredients may have changed because of a new or altered recipe,
changed suppliers, substituted products etc.
Menu descriptions should be accurate, descriptive and kept up to date.
Where possible, allergens should be mentioned in the menu description, for example, coffee gateau
with hazelnuts or risotto with cheese and breadcrumb topping.
If a customer has indicated they may have a food allergy, any food they eat should not have been
displayed in contact with foods that contain ingredients to which they are allergic, as this may lead to
the possibility of cross-contamination.
Consider opening a new packet of a product e.g. a dessert to ensure cross-contamination has not
occurred whilst on display.
Also, utensils and preparation surfaces should be cleaned to ensure the allergen is not present.
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ALLERGIES (continued)
WHAT TO DO IF YOU THINK SOMEONE IS HAVING AN ALLERGIC REACTION
All staff should know what to do if they think a customer may be having an allergic reaction.
Whether they are having an allergic reaction is not always clear because other serious conditions
can have similar symptoms. But, even if you are not sure what the problem is, if the customer is
finding it hard to breathe, if their lips or mouth are swollen, or if they collapse, you should:
Contact the First Aider in your department, if you have one. (Ref No 3 - First Aider List)
Call 999 immediately and describe what is happening.
Explain that you think the customer may be having a serious allergic reaction.
Do not move the customer, because this could make them worse.
Send someone outside to wait for the ambulance and stay with your customer until help arrives.
If you would like to know more about food allergies, please go to
http://www.food.gov.uk , where you will be able to download a copy of their book.
Alternatively, click on the image below.
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AUDITS (Ref No 34 - Food Safety & Food Hygiene Inspection)
The Catering Management will audit food safety systems on an on-going basis with a quarterly check on
all critical control points. The general policy document will be audited on a 6 monthly basis.
BREAKAGES (Ref No 1 - Foreign Material Sheet)
Any breakages that may pose a physical contamination to any stages of preparation and service of food
are recorded on a ‘Foreign Material Sheet’ in the kitchen. These sheets are positioned above bins.
CALIBRATION of THERMOMETER (Ref No 2 - DIGITAL THERMOMETER CALIBRATION RECORD.)
Each probe thermometer is accuracy checked monthly using the following method:
Place the probe into iced water.
(The temperature reading should be between MINUS 1°C and 1°C )
Place the probe into boiling water.
(The temperature reading should be between 99°C and 101°C )
If the temperatures fall outside these tolerances then the probes should be replaced.
CLEANING SYSTEMS AND C.O.S.H.H (Control of Substances Hazardous to Health)
Chemical data sheets are available in each store cupboard and each section of the kitchen within the
catering department.
Chemicals are a significant food hazard and the risk should be controlled following guidance.
All chemicals used in the department are stored in a separate area from food preparation areas, in a dry,
well ventilated, locked area. The area is clearly identified with C.O.S.H.H labels. Chemical data sheets are
also available in this area. Chemicals for use on a daily basis are kept to a minimum and are stored in
the working area.
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CHEMICALS
P.P.E (PERSONAL PROTECTIVE EQUIPMENT)
GOGGLES
CODE 1
FACE MASKS
CODE 2
GAUNTLET GLOVES
CODE 3
APRONS
CODE 4
THE CHEMICALS USED IN THE CATERING DEPARTMENT ARE:
ABSORBIT = HEAVY DUTY CLEANER
CODE: 1
CODE: 2
CODE: 3
ABSORBIT LEMON = MANUAL DISH WASH DETERGENT
NO CODE - JUST RUBBER GLOVES
CLEAR DRY HDP = RINSE AID DISHWASHER
NO CODE – JUST RUBBER GLOVES
EPICARE 3 = SKIN CLEANSER
NO CODE
FREE DRAIN = DRAIN CLEANER
CODE: 1
CODE: 2
CODE: 3
CODE: 4
GREASETRIP PLUS = GRILL CLEANER
CODE: 1
CODE: 2
CODE: 3
CODE: 4
LIME AWAY EXTRA = DE SCALE
CODE: 1
CODE: 2
CODE: 3
CODE: 4
MIKRO CHLOR = SURFACE DISINFECTANT
NO CODE – JUST RUBBER GLOVES
OASIS PRO 16 = ALL PURPOSE SCRUBBER
CODE: 1
CODE: 4
RUBBER GLOVES
OASIS PREMIUM 20 = CLEANER / DISINFECTANT
CODE: 1
CODE: 2
CODE: 3
SAVOL CABINET GLASS WASH = MACHINE / GLASS DETERGENT
NO CODE
SAVOL CABINET RINSE AID = RINSE AID
NO CODE
SOLID PRO MAGIC = DISHWASHER DETERGENT
CODE: 1
CODE: 4
RUBBER GLOVES
WASH AND WALK = FLOOR CLEANER
CODE: 4
RATIONAL CORROSIVE TABLET = OVEN CLEANER
CODE: 3
CODE: 4
RUBBER GLOVES
ALS TO BE USED UNLESS
ALL CHEMICALS ARE SUPPLIED BY
ECOLAB /ALLIANCE
AND NO OTHER CHEMICALS TO BE USED UNLESS
SUPPLIED BY THE ABOVE COMPANY S
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DEEP CLEANING
Kitchens: All kitchen areas are cleaned annually by an external company.
Ventilation Ducting: All ventilation ducting is cleaned annually by an external
company.
Grease Filters: Filters removed and cleaned by the Kitchen Porters every four
weeks. These are put through the dish wash machine.
Dishwashers: An external company cleans annually. The temperatures of the wash and
rinse tanks are taken daily to ensure that the dishwasher works correctly. See wash up
and daily checklist for specific temperatures.
DISH WASHING AND POT WASHING (Ref No 4 - WASH UP AREA - DAILY CHECKS)
All pans, cooking equipment, crockery and cutlery is washed using either of the two following
methods:
DISH WASH MACHINE
Excess debris is removed using spray machine. Utensils are stored, with space between
each to allow thorough washing and rinsing.
Machine must be assembled thoroughly, and allowed to heat up before use.
Daily checks should be made to ensure the correct temperature is reached in both wash
and rinse tanks.
Wash tank 60°C - 65°C (Recorded from Machine Temp).
Rinse tank 80°C - 85°C.
Allow utensils to air dry before removing from racks.
Monthly – Check temperature of dishwasher monthly
TWO SINK METHOD
FIRST SINK Detergent and water to 49°C.
SECOND SINK Hot water and possible rinse aid chemical - Water to 60°C.
CLOTHS When cleaning down tables or work surface areas when preparing raw meat,
please use separate RED cloth with HOT water and DETERGENT, then sanitize the area
and wipe down with a paper towel and dispose of the paper towel when finished.
BLUE cloths are use for general use. Again when cleaning an area use the same
procedure.
Machine should be emptied, dismantled and washed thoroughly at the end of each shift as well
as emptied frequently throughout the day.
As for dish wash machine, excess debris removed before washing. Check water in both tanks
which should be changed regularly and recorded on the cleaning rota.
(Ref No 5 - Cleaning Rota Wash Up Area)
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EHO VISITS
The EHO (Environmental Health Officer) may visit a premises at any ‘reasonable time’, for
example, when the business is open. All staff have a duty to assist the officer.
In brief, the EHO have powers to do the following:
Visit a premises at any reasonable time.
(It is an offence to obstruct an officer in their duties).
To close a premises with immediate effect (Prohibition Notice) if they fear an
offence has or is likely to be committed under food safety legislation.
To issue a notice insisting improvements are made within a defined timescale
(Improvement Notice).
To offer advice as to improvements required.
To inspect the premises and documentation regarding any relevant food safety
issues.
What to do in case of visit: (Ref No 6 - EHO Checklist) (Ref No 35 - Visitor Signing)
When the officer arrives at the premises, please ask for formal identification.
Once this has been provided, please ask the Manager and or Supervisor to assist
the Officer in their inspection.
Telephone the Manager, Executive Chef and Catering Manager and inform them of
the visit.
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EQUIPMENT & PREMISES MAINTENANCE AND REPAIR (Ref No 12 - Maintenance Contractors)
All heavy duty catering equipment is covered by a preventative maintenance contract which allows
for 2 visits per year and a 4 hour emergency call out for Fridges and 24 hours for non essential
equipment. The following equipment is covered:
Refrigeration, storage and display
Heavy duty kitchen equipment
Service counters
Electronic flying insect units
Pest Control
REPAIR AND MAINTENANCE
All records of work carried out by approved Maintenance Contractor to be placed in the
‘Contractors’ folder available in the Executive Chef’s office.
PREMISES
Any repairs that are required are reported to Estates and Facilities via email or emergency
phone calls. Any emergency requests are dealt with within four hours. Contact Ext: 27474
- or via “PLANON”
CHOPPING BOARDS
Chopping boards are replaced when they are showing signs of wear and tear.
The Executive Chef will advise as to when this needs to be done. Additionally, you
must use the correct colour coded knife with the correct coloured board as on
display in each kitchen area of each unit. Chefs and servery assistants, if using
chopping boards, must send them to the pot wash for thorough cleaning after each use.
DAMAGED EQUIPMENT
Any loose nuts, bolts on pieces of equipment are removed from food areas
immediately for repair. Likewise, any chipped or cracked crockery is discarded.
FIRST AID (Ref No 3 - First Aider List)
A list of trained First Aiders is available in the Catering Office. A first aid box is available in
each kitchen. Food handlers are expected to use the blue detectable plasters that are
provided. The nominated first aider will be responsible for keeping stocked up with
supplies, following monthly checks.
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FOOD INCIDENT REPORTING (Ref No 7 - Food Incident Reporting)
Any incident relating to Food Safety or Health and Safety is recorded in the Executive Chef’s
Office. If it is of a serious nature then the following steps must be taken:
Remove all similar food items and keep sample (if possible).
Investigate stages that the food has been through, looking for potential hazards.
Check all relevant records.
Inform Catering Manager or Executive Chef who may inform the EHO, if required.
Have records available for inspection.
GLASS AND PLASTIC CONTAINERS (Ref No 1 - Foreign Material Sheet)
We operate a policy of ‘No Glass’ in food preparation areas. This means that there are no glass
storage containers or drinking glasses within the food preparation areas. Any breakages of
glass or crockery within the front of house are recorded on the Foreign Materials sheet. Avoid
the use of plastic containers with hot products (e.g. using as a scoop) that can stain and
contaminate the plastic container.
INDUCTION AND TRAINING
Before starting work, each new member of staff must be shown, and must fill in, a basic food
hygiene understanding sheet. This explains the basic principles behind food hygiene and their
responsibility as food handlers. This training forms part of the induction.
Catering staff are trained in basic food hygiene within three months of starting work or
as soon as possible thereafter.
Food preparation staff are trained in specific duties.
Specific duties are as detailed in job description.
The Executive Chef, Head Chef and Shift Supervisors monitor daily critical control points
and if any mistakes or omissions are found, corrective measures will be taken either to
change methods or additional training.
All new staff aware of the procedures regarding sickness notification.
Training is audited every twelve months to ensure that food handlers are aware of their
responsibilities. All staff cover all mandatory Food, Health and Safety training, which
include, Food Safety Training, C.O.S.H.H and Reporting of illness, diseases and
dangerous occurrences. (Please see individual training records - Sample)
All catering staff have filled in the ‘Personal Hygiene for Catering Staff’ and any other
relative documents, such as Health and Safety documentation.
(Ref No 9 - PERSONAL HYGIENE FOR CATERING STAFF )
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NEW PROCEDURES
From time to time there are changes to working practices, working areas and when new
products are introduced. Each time this occurs there is a need to complete a new risk
assessment for each new task. The Executive Chef will notify all members of staff and
appendixes added to the policy.
PEST CONTROL (Ref No 12 - MAINTENANCE CONTRACTORS)
Via “PLANON”
All catering areas are covered by a comprehensive pest control contract. The contract covers all
catering areas, bin areas, servery areas, cellars, dining halls, passageways and the toilets. The
contractor visits the areas nine times per year on a preventative basis and also operates an
eight hour response time, emergency call out service. The contractor’s contact details can be
found on the maintenance contractors list available from the office.
PREVENTATIVE MEASURES
All external kitchen and windows are covered with fly screens, including prep rooms
Fly killers are located in food preparation and service areas, and are emptied weekly.
Bulbs are changed annually, with a record of this date kept on the side of each unit.
Plastic screen flaps or fly screens are installed on all external doors to all kitchens.
ALL STAFF AWARE OF SIGNS OF INFESTATION
Actual signs of pests (Rats – Mice – Ants – Cockroaches – Flies).
Droppings.
Signs of gnawing on packages, containers etc.
Holes in walls, skirting's and ceilings.
Smell of animals.
IF ANY MEMBER OF STAFF IS AWARE OF ANY OF THE ABOVE THEY MUST INFORM THEIR
SUPERVISOR OR MANAGER IMMEDIATELY
STORAGE - STOCK ROTATION
A system of stock rotation is in place to ensure that no out of date goods are used.
Goods are checked daily by the Head Chef, Sous Chef.
Policy of first in first out.
Food should be kept off the floor.
Any unfit goods should be discarded. If there is any delay before disposal, then the goods must
be stored in a separate area away from any consumable goods and labelled DO NOT USE –
UNFIT GOODS. (Ref No 14 - Label) (Ref No 24 - Return of Rejected Goods)
Any goods that are discarded must be recorded on the wastage sheets and must be signed by
the Executive Chef or other authorised person. (Ref No 15 - Food Wastage Sheet)
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DISPOSAL OF WASTE
DRY WASTE - cardboard and paper packaging is removed at delivery stage and is placed in
designated skips which is collected and compacted before collection. We also collect all plastic,
paper, waxed and cardboard products which are stored at individual bins within each unit. This
waste is then decanted into bins within the waste area.
WET WASTE - All food waste is disposed of using waste disposal units or by using GREEN waste
bags which are in designated bins within the individual units. These are sealed when full and
are stored in lidded bins before collection by a registered collector.
All waste oil is collected by a registered collector. Records of the oil collected are kept and a
copy of this held on file in the Executive Chef’s office.
All GENERAL WASTE is collected by a registered collector. The waste is stored in CLEAR waste
bags which are tied, the area is kept clean and tidy, with refuse stored in the appropriate
container, which is covered. The areas are inspected on a daily basis to ensure that they are
kept clean and free from pests.
SUPPLIER ASSESSMENT & GENETICALLY MODIFIED FOODS
(Ref No 8 - Catering Supplier Assessment)
We will not knowingly offer Genetically Modified Foods from any of the Catering outlets
operated by the University of Southampton. Food supplies are purchased, where possible, using
SUPC or TUCO nominated suppliers. Both SUPC and TUCO have rigorous assessment criteria to
ensure that all supply foods are safe.
All non SUPC and TUCO nominated suppliers are sent supplier assessment forms and upon
return, these forms are reviewed to assess the risks. If the risk is high or information on forms
is incorrect or insufficiently thorough, then visits may be organised. Forms are available from
the Form Store , and completed forms are kept in the Executive Chef’s office.
DELIVERIES
There are separate areas for raw and cooked produce within the good inward area.
ACCEPTED GOODS
Only accepted in designated hours (before 11:00am) and signed for by designated
personnel (Chefs).
Policy to store goods away immediately, especially chilled or frozen foods. These take
priority over all other deliveries.
Remove as much outer packaging as is practicable. Dispose of the packaging
immediately and decant the cooked produce in stainless steel containers and raw
produce into white trays.
REJECTED GOODS
Return any unacceptable goods immediately: e.g. Blown cans, dented cans, out of date
products, visual spoilage, out of temperature range.
Inform suppliers by telephone – send temperature record if applicable.
Fill in rejected goods form. (Ref No 24 - Return of Rejected Goods)
Please note that all goods that are not returned immediately must be stored in a
separate area to all consumable stores and must be clearly labelled:
‘DO NOT USE – UNFIT FOOD. (Ref No 14 - Label)
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PREPARATION
TIME - There is a policy of food preparation being kept to 1½ hours maximum. Food is only
left out at room temperature for a maximum of 1½ hours during preparation. After this time it
must be either put into the oven (cooking/reheating), under refrigeration or chilled using the
blast chiller. If no chiller, please place in smaller containers whilst cooling down.
TEMPERATURE - Food must be kept out of the Danger Zone. That is, it must be stored below
8°C or above 63°C.
OUTSIDE PACKAGING - No outer packaging should be allowed to come into contact with
food preparation surfaces. All outer packaging should be removed at delivery stage and goods
decanted into clean containers. If this is not practical (i.e. eggs) then outer packaging must be
stored on surfaces that are not food preparation surfaces.
SLICER – to be used for cooked and cured products only (Ref No 13 - SLICER TRAINING
DISCLAIMER)
After slicing , the slicer is isolated from the electrical supply, cleaned and sanitised thoroughly
by the chef who used it. As a precaution, the slicer is also sanitised before further use. Only
staff who have been trained how to dismantle, clean and re-assemble slicer are permitted to
use it. The slicer is NOT to be used by anyone under the age of 18. THE SLICER WILL ONLY BE
USED FOR COOKED OR CURED PRODUCTS.
PREPARATION - COLOUR CODED KNIVES AND CHOPPING BOARD SYSTEM
CHOPPING BOARD COLOUR CODING
RED - Raw Meat
BLUE - Raw Fish
YELLOW - Cooked Meat
GREEN - Salad and Fruit
BROWN - Vegetables
WHITE - Bakery and Dairy
There are separate storage areas for raw and cooked boards. After each use, the boards must
be passed to the pot wash to be thoroughly washed and sanitised before being placed back in
the appropriate storage racks. Where possible there are designated RAW (Ref No 16 - Label)
and COOKED (Ref No 18 - Label) preparation areas. These are clearly marked. When this is
not possible, areas are marked as (SHARED Ref No 22 - SHARED) preparation. Care must be
taken to ensure that only either raw or cooked preparation takes place in a single area at one
time. The area must be sanitised thoroughly after each use, especially if moving to cooked
preparation after raw. Personnel must also ensure that they wash their hands and equipment
after each task.
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PREPARATION - FROZEN PRODUCTS DEFROSTING
Defrosting must always be done in the refrigerator following the manufacturer’s instruction. As
a general guideline, 48 hours should be sufficient in most cases. Goods must be marked with
the date of the defrosting from the freezer. Emergency defrosting should only be carried out in
agreement with a senior member of staff.
PREPARATION – RAW MEAT
When preparing raw meat you should wear disposable P.P.E. over your clothing and dispose of
after use.
PREPARATION - SALADS AND BOUGHT IN SANDWICHES
Items to be used in salads or cold work are washed thoroughly in salted water to remove both
physical and bacterial contamination hazard. Salads must be dated on production day date and
used within two days, provided they have been kept chilled.
Sandwiches bought in must be dated. Follow the supplier’s ‘use by’ and stock rotate. Discard
after this date.
DRINKS SERVICE - GLASSES
Most of the glasses used with student bars are polycarbonate. Where glass is used any
breakages are recorded on the Foreign Material Sheet.(Ref No 1 - FOREIGN MATERIAL SHEET)
OFF SITE DELIVERIES - UNPREPARED HIGH RISK FOODS FROZEN
Goods are loaded and delivered within half an hour.
All goods are covered.
Once delivered the temperature is taken and recorded.
Goods are stored under refrigeration/frozen immediately.
OFF SITE DELIVERIES - PREPARED HIGH RISK FOODS HOT
Hot food is transported in sealed hot boxes and are delivered within half an hour.
Food is temperature checked before it leaves the kitchen.
Food is placed in hot plates until service.
Please refer to Critical Control Point 7 – Hot Food Service Delivered.
OFF SITE DELIVERIES - PREPARED HIGH RISK FOOD COLD
If a refrigerated van is not available then food must be delivered within the shortest
time possible (maximum half an hour). These deliveries are given priority over
unprepared high risk foods.
Goods are either stored under frozen or stored.
VAN MUST BE CLEANED REGULARLY TO ENSURE THAT THE INSIDE IS KEPT HYGIENICALLY CLEAN.
(Ref No 31 - Vehicle Cleaning & Maintenance)
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CRITICAL CONTROL POINTS (Ref No 32 - Hazard Analysis and CCP Matrix)
CONTROL POINT 1 – STORE DELIVERIES (Ref No 23 - CCP 1 – STORE DELIVERIES.)
VISUAL CHECKS
Checks are recorded to ensure that all deliveries are of the nature, substance and quality
required. These include:
In date - check for spoilage, dented, rusty or blown cans, damaged or open packages.
Vehicle condition is clean and well maintained.
Driver appearance - Uniform is clean and tidy and personal hygiene is good.
TEMPERATURE CHECKS – CHILLED / FROZEN FOOD
One food check is made on each delivery by placing the probe between two packages.
(Limit +2°C)
Chilled goods will be accepted if 8°C or below (Preferred 5-8°C - This allows a 3°C tolerance)
Frozen goods will be accepted if -15°C or below (Preferred -18°C – This allows a 3°C tolerance)
A record of the temperature is recorded in the delivery temperature file.
IF REJECTED, COMPLETE A REJECTED FOOD SHEET (Ref No 24 - Return of Rejected Goods)
CONTROL POINT 2 – TEMPERATURE AND STORAGE (Ref No 26 - CCP 2)
DATING OF PRODUCE
All high risk food should have a ‘use by’ date either supplied by the manufacturer and or
distributor, unwrapped or packed products. Once product is opened put a two day date on it.
All foods stored in fridge must be labelled in the following manner:
A day dot placed on food which indicates ‘Date of Production’. Use by date will be the
day dot. (Production date Wednesday 6th September - Use by Friday day dot)
Frozen goods should always have a manufacturers ‘use by’ date on it.
Freezer storage - All food produced by kitchen must be labelled with production date
and must be used within three months.
HIGH RISK FOOD GROUPS
DAIRY
FISH
MEAT
POULTRY
SANDWICHES
FROZEN
COOKED AND PREPARED FOODS CONTAINING ANY OF THE ABOVE
REFIRGERATION
As far as is practicable, have separate fridges for raw and cooked produce. If not possible then
keep raw food separate from cooked (RAW BELOW COOKED AND READY TO EAT).
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CONTROL POINT 2 – TEMPERATURE AND STORAGE (Continued)
REFRIGERATION (Continued)
All refrigerated goods must be stored below 8°C. A list of fridges is kept on the wall in the
Executive Chef’s office and is attached to this document. All fridges and freezers are monitored
twice a day by the duty chef. In each fridge there is a bottle of water to act as a ‘food test’
(Ref No 25 - Warning Labels). The temperature of this water is taken and recorded on the
kitchen temperature sheet. If there is a fault with the water temperature, be mindful that the
probe could be faulty. Re-test the temperature using a different probe and report any fault to
your manager.
Any fault with equipment must be reported immediately to the Executive Chef or Catering
Manager. In the event of equipment breakdown:
Inform the Executive Chef or Head Chef immediately. They will telephone the relevant
maintenance contractors quoting the equipment’s Ident number. There is a four hour
response time for such equipment. (Ref No 12 - Maintenance Contractors)
If other storage available, remove all goods to these areas.
If no other storage available, keep door closed and monitor temperature.
All goods that rise above the required temperatures (8°C) must be disposed of.
Only RAW goods to be prepared in the Vac Pac machine.
FROZEN GOODS
All frozen food is stored below -18°C. The air temperature of the freezers are taken twice a day
and recorded on the kitchen temperature sheet. Any faults with the freezers must be reported
to the Executive Chef or Catering Manager. There is a system of stock rotation in operation
which allows for first in first out. In the event of equipment breakdown:
Inform the Executive Chef or Head Chef immediately. They will telephone the relevant
maintenance contractor quoting the equipment’s Ident number. There is a four hour
response time for such equipment. (Ref No 12 - Maintenance Contractors)
If other storage available, remove all goods to these areas.
If no other storage available keep door closed and monitor temperature.
All goods that rise above -12°C, except for ice cream -15°C, must be disposed of. The
tolerance allows for ambient air fluctuations.
CONTROL POINT 3 - COOKING AND REHEATING (Ref No 27 - CCP 3)
COOKING – HOT SERVICE
High risk food must be cooked thoroughly to a core temperature of 75°C for a minimum of 30
seconds. The temperature of one of each item is taken using a sanitized probe and recorded on
the kitchen temperature sheet.
All food is temperature checked before it leaves the kitchen, and is recorded on the
temperature sheet. Both reheated and cooked food should only go out for service a maximum
of ½ hour prior to service.
AFTER SERVICE
Cooked food may be reheated once only for hot service, or may be chilled using the blast
chiller and served under refrigeration and then discarded at the end of that day.
It is important that the chefs decide what can and what cannot be re-used after service.
AFTER SERVICE – REHEATING (Food must be re-heated to a core temperature of 75°)
- Reheated foods must either be:
Discarded
Reheated food must not be reheated more than once. Extreme care must be taken when using
precooked food with raw ingredients, e.g. Ham – Carbonara Sauce. If there is a cooked
component in any dish then treat the whole dish as a reheated dish.
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CONTROL POINT 4 – COOLING (Ref No 28 - CCP 4)
If food is not to be served hot and is to be cooled for later consumption, then care must be
taken to follow blast chiller guidelines. All kitchen personnel are trained in the correct use of
the chiller. Blast chilled foods should be used the next day. Clear dating of production (chilling
date) must be clearly marked.
CHILLER GUIDELINES
Food must go from 75°C (cooked) down to 3°C (chilled) within 90 minutes. You are allowed 30
minutes time to prepare food for chilling after completion of cooking.
TO ENSURE FOOD REACHES THIS TEMPERATURE, PLEASE FOLLOW THESE STEPS:
Separate food out as much as possible to allow maximum air circulation.
Place in a tray no deeper than 50mm.
IF USING PROBE FUNCTION (Small items and joints of meat):
Put the sanitised probe into the centre of the food.
Fill in the sheet on the front of the chiller – What the food is, what time it went in, when
it came out and the temperature when it came out.
IF USING THE TIMER FUNCTION:
Record the temperature after 90 minutes on the sheet.
Joints of meat are allowed 2½ hours to cool, therefore use the probe function.
Rice and pasta – cool using colander and cold water.
IF YOU ARE UNSURE, PLEASE CONSULT THE SITE MANAGER.
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CONTROL POINT 5 – COLD SERVICE (Ref No 29 - CCP 5)
UNDER REFRIGERATION – BELOW 8°c
Fridge temperatures monitored daily and recorded on the servery temperature sheet. Two day
‘use by’ policy. When possible, perishable foods should be served under refrigeration at all
times.
FOOD SERVED OUT OF REFRIGERATION AND PREPARED ON THE SITE IT IS TO BE SERVED AT:
If perishable goods served out of refrigeration (buffet service) then display for up to 2
hours and then either serve UNDER REFRIGERATION for one further day or discard. Do
NOT use again outside of refrigeration.
For food served out of refrigeration, to be delivered off site, display for 2 hours then
discard.
Labelled with correct information (e.g. production date) to ensure safe use and correct
consume by date is adhered to.
It is extremely important that food handlers are aware of what foods can or cannot be kept for
re-use after service. The chef or supervisor in charge of the buffet is responsible for the re-use
or disposal of all items.
If any cold food falls into ANY of the following categories, it MUST be discarded if:
It has been out of temperature control for any service period (above 8°C)
It has been used, even under refrigeration, for more than two days, or one day from
previous day’s hot service.
There is a deterioration in the quality.
FROZEN SERVICE
Ice cream produce, served below -18°C from a specially designated freezer unit.
CONTROL POINT 6 – HOT SERVICE (Ref No 30 - CCP 6)
All food served hot should be served above 63°C and should only be used for a maximum of 2
hours. If quality deteriorates within this time, the food should be discarded. If hot food is
served out of heated service (e.g. out of hot plate/chafing dishes) it should be kept hot until
required, used for a maximum of 2 hours, and then discarded.
It is extremely important that all food handlers are aware of what foods can or cannot keep
after service. Please speak to your supervisor or chef.
TEMPERATURE CHECKS
Temperature checks are made for all food items in service and recorded on the servery
temperature sheets. One entry is recorded for each item. If food is below 63°C then it must not
be served and must be returned to the kitchen.
If any hot food falls into ANY of the following categories it MUST be discarded if:
It has been out of temperature control (below 63°C).
It has been re-heated (e.g. cooked more than once). It may be used the following day
under refrigeration, as long as it has been chilled using the blast chiller. It must be
discarded at the end of the day.
There is deterioration in the quality.
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CONTROL POINT 7 – DELIVERY OF FOOD – OFF SITE
HOT
Hot food is transported in sealed hot boxes and is delivered within half an hour.
Food is temperature checked before it leaves the kitchen.
Food is placed in hot plates until service.
Please refer to CCP 6 Hot Food Service (Ref No 30 - HOT FOOD SERVICE)
COLD
Food is delivered within the shortest time possible (maximum half an hour). These deliveries are
given priority over unprepared high-risk foods.
Goods are either stored under frozen or served. Please refer to CCP 2
(Ref No 26 - Temperature & Storage) or CCP 5 (Ref No 29 - Cold Food Service)
VAN MUST BE CLEANED REGULARLY TO ENSURE THAT THE INSIDE IS KEPT HYGIENICALLY CLEAN.
(Ref No 31 - Vehicle Cleaning & Maintenance)
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CONTROL POINT8 – BRADLEY SMOKER MACHINE
HOT
High risk food must be smoked in a unit that has reached the required temperature of 160ºC
before commencing the smoking process. Depending on cut of meat (follow manufactures
instructions) and ensure adequate briquettes are in smoker. When smoking process is finished –
allow to cool, vac-pac, date label and whether refrigerated or frozen, must be used within 10 days.
Once opened, follow the two day procedure.
COLD
High risk food must be smoked thoroughly for up to 6 hours. This is a slow method of cooking.
Use adequate briquettes in smoker – ensure smoker hose is connected to unit and door is firmly
closed. When smoking process is finished – allow to cool. Vac-pac all products, date label and
whether refrigerated or frozen, must be used within 10days. Once opened follow the two day
procedure.
(Ref No 36 - Bradley Smoker Machine) or CCP8
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If you have any questions or if you did not
understand any part of this training,
please feel free to ask.
Before you leave the training session you must remember to
sign the disclaimer as proof of your attendance.
(Ref No 33 - Disclaimer Form)
Version 7 – February 2014/j:Busserv/Catering/Foodsafetypolicyversion 7
Compiled by: Graham Senior - Teresa Cahill - Sally Shihadah
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