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Food Safety - DOC



Food Safety Policy

                  Sefton Health & Social Care Directorate

   Version Number                  1.2                                     Date of Issue           Feb 2006
    Authority for issue            Peter Pattenden – Head of Adult Services          Review Date: January 2007
    Drive Document(s)                     Directorate Policy             Committee Item            Statute

  Adults Division
       Files to update              Re-enablement          Residential    Day Care          Other Merton House

      Replaces Pages                         New Document                 File Section        Health & Safety
     Equality Impact               Approved by DASS                            21/12/05           Eddie Byrne


                                      SOCIAL SERVICE DEPARTMENT

                                               FOOD SAFETY POLICY

1.1       The Social Services Department accepts the aims and provisions of the Food Safety
          Act 1990 and the Food Safety (General Food Hygiene) Regulations 1995 as being
          essential to the safe production of food in all establishments.

1.2       The Department is committed to the principles of Hazard Analysis Critical Control
          Points (HACCP) and will insure that its‟ cooks and establishment managers receive
          appropriate training and the resources to achieve these standards.

1.3       The Department also recognises the need to pay particular attention to the continued
          maintenance and upgrading of existing kitchen premises and equipment.

1.4       The Department will ensure that food handlers are supervised and instructed and/or
          trained in food hygiene matters commensurate with their work activities.

1.5       It is important that all members of management and staff apply considerable effort to
          achieve food safety. The Manager of the establishment will be responsible for
          ensuring that all staff attend training sessions and cooperate at all times with
          requirements and instructions on food safety.

2.1       Managers of establishments in conjunction with Cooks (where employed) will carry
          out Hazard Analysis of kitchens and review findings on an annual basis or more
          frequently if circumstances require this. Any deficiencies with cost implications,
          which cannot be met by the establishment budget, must be brought to the attention
          of the appropriate Resource/Area Manager.

2.2       The Unit Manager will be responsible for the ongoing implementation of this policy
          and will delegate that responsibility to Assistant Managers/Team Leaders in their

2.3       Where a Cook is employed, the Manager will delegate responsibility for food safety,
          on a day-to-day basis for the duration of the Cook‟s working shift.

2.4       The Manager will avail themselves for advice and guidance as necessary and will
          carry out periodic checks to ensure that delegated responsibilities are carried out

2.5       Where a Cook is employed they will be responsible for supervising and instructing
          those staff authorised to work in the kitchen area, as determined by the Manager.
          The Cook will ensure that these staff adhere to the Food Safety Policy.

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          Non-compliance should be brought to the immediate attention of the Manager.
2.6       The Cook will determine the application of cleaning schedules with Domestic Staff on
          a day-to-day basis and ensure that all relevant documentation is completed (e.g.
          cleaning schedule forms).

2.7       Where food is produced in other areas of the establishment, such as rehabilitation
          kitchens, the Manager will be responsible to insure that the Food Safety Policy is
          adhered to as far as practically possible.

3.1       A responsibility is placed on employers to employ food handlers who do not pose a
          hygiene risk during food production. All staff whether in permanent, temporary or
          relief positions must complete pre-employment health checks prior to commencing

3.2       After establishing the standards required of a prospective employee these standards
          can be confirmed at interview. As an aid to this process a questionnaire may be

3.3       All staff as part of their induction training must receive instruction on health reporting
          and hygiene practices, prior to working directly with service users.

4.1       As far as practically possible, access to the kitchen should be limited to
          authorised personnel only.

4.2       All wash hand basins in the staff toilet and the wash hand area in the kitchen will be
          supplied with a dispenser for anti-bacterial soap.

4.3       Paper towels for hand drying will be supplied in the staff toilet or hand washing area.
          The dispenser should be kept clean and a bin provided for used towels.

4.4       A sign stating, “NOW WASH YOUR HANDS” should be installed in the staff toilet
          and also above the wash hand basin in the kitchen.

4.5       Appropriate clean clothing must be worn, e.g. hat, hair net, apron, overalls, shoes,
          etc. A system of laundering uniforms should be in place so that clean clothing is
          always available.

4.6       The wearing of jewellery and nail varnish should be properly controlled. It is
          acceptable to wear a wedding ring, which is easily removable when washing hands.

4.7      Exclusion From Work – All cases to be referred to Health Unit before return to

4.8      Blue Plasters – Should be available in first aid kit for easy identification to prevent
         physical contamination of food.

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5.        TRAINING
5.1       Food Safety (General Food Hygiene) Regulations 1995; Regulation 4 (2)(d)
          “The proprietor of a food business shall ensure that food handlers engage in the food
          business are supervised and instructed and or trained in food hygiene matters
          commensurate with their work activities”.

5.2       Any staff involved in food preparation or food handling for consumption by other
          individuals must be trained to a minimum of the Basic Food Hygiene Certificate, this
          will include some service users and voluntary workers. The “Food safety for
          employees” booklet will be made available to new staff on induction. Managers of
          establishments will be responsible for ensuring that arrangements are made for new
          employees to attend courses as soon as possible. This should be within four weeks
          of commencing, as this is a mandatory legal requirement.

5.3       Staff turnover will require training to be on going and as a result of improvements
          and changes in legislation, refresher training will be necessary to ensure that current
          best practice is followed.

6.1       Suppliers Audit
          It is important that the people from whom you purchase your supplies meet the
          correct criteria. A guide towards achieving this is as follows:

          1) Good reputation – they must be able to supply references
          2) Able to produce a copy of their Food Safety policy. They must comply with
             regulations important to their particular product supply. In the case of Fresh
             Meats – The Meat Product Reg. 1994 Minced Meat and Meat Preparations
             Regulations 1995.
          3) Good availability – important to offer regular several times weekly delivery times
             this is to ensure fresh produce can be ordered to our own requirements
          4) They must allow supplies to be inspected, temperatures taken where required
             and accept returns where necessary
          5) Have a good communication and complaints procedure to deal with complaints or
             queries sympathetically and promptly
          6) Offer competitive prices without the prices impinging on the quality of the product

          Note: It will be important to have a back up supplier in the event of unacceptable
          produce from the original supplier.

          Monitoring of suppliers:
          1) Kitchen complaints regarding supplies should be checked
          2) Results of complaints and how they were received by suppliers should be bought
             into account
          3) Observance of delivery times and temperatures
          4) Possible inspection of suppliers

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          *IMPORTANT NOTE: Employees purchasing food from non-contractual sources
          e.g. (supermarkets etc) should do so from reputable companies and also be aware of
          temperature tolerances of chilled, frozen, or high-risk produce. In short, food
          purchases should be made within an allotted time and be stored as quickly as
          possible after purchase. Date coding, use by and „best before dates‟ should also be
          checked before purchase.

7.1       All food items should be received at a suitable time of the day to enable staff to
          inspect, unload, monitor and record temperatures and store deliveries quickly and
          with the minimum of disruption.

7.2       The member of staff responsible for receipt of deliveries should be either member of
          each establishments‟ catering team, or any other person, given the role of receiving
          deliveries who possess the relevant qualifications and/or experience to do so.

7.3       The risk of possible micro biological, physical or chemical contamination can be
          minimised if the following preventative measures are in place. The requirements for
          receipt of food deliveries are as follows.

          1) Check delivery before unloading vehicle. Check if vehicle has refrigeration, and if
             it has, check the temperature; it should be no higher then 8 degrees Celsius.
             Check delivery for any signs of cross-contamination e.g. position of your delivery
             in relation to other deliveries
          2) After unloading check date codes, product type on label, and quality
          3) Check packaging for puncture holes, discoloration, chemical taint, or any
          4) Make rapid inspection for any signs of decomposition, mould growth, bad smells
          5) Monitor and record temperature with the correct temperature probe; an optimum
             temperature of 5 degrees Celsius is acceptable
          6) Suspect foods should be rejected and the complaint recorded, with reasons for
             rejection, and forwarded to management
          7) Deliveries stored away quickly in relevant storage area

9.        FROZEN FOODS
          1) Check date codes
          2) Check packaging for split bags, puncturing, dampness in boxes, or produce
             frozen in a solid block
          3) Monitor and record temperatures with correct Foil sensor-probe to a temperature
             of -18 degrees or below
          4) De-box and store away quickly at -18 degrees or below
          5) Suspect food rejected and complaint recorded, with reason for rejection

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10.       DRY GOODS
          1) Inspect all packaging for bursts, splits, punctures, pest infestation and best before
          2) Inspect cans for punctures, rust, dents, or if they are blown, and again check the
             best before date food preparation areas.
          3) De-boxing should be carried out away from the food preparation areas.
          4) Damaged or suspect produce should be rejected and complaint recorded, along
             with the reason for rejection.

          1) Inspect for freshness, ripeness, and quality.
          2) Reject produce that has signs of mould, sprouting and pest infestation.
          3) Inspection should be carried out in allocated area away from food preparation
          4) Complaints should be recorded.

          *Monitoring Of Deliveries Is Necessary And Should Always Include:
          1) Random checks on vehicles for cleanliness, temperature recordings and any
             evidence of poor hygiene practices e.g. raw meats above cooked meats, or
             positioning of produce on wooden pallets or on the floor of the vehicle.
          2) Visual appearance of delivery person and signs of poor personal hygiene.
          3) Satisfaction that complaints are dealt with quickly and sympathetically by supplier
          4) Management should carry out random date code checks on supplies after
             delivery has been processed.
          5) Competency testing of staff.
          6) Training in the use of probes and inspection of deliveries.

12.1      Chilled Food: (fridges 8 deg C or below, freezers –18 deg C or lower)
          1) Refrigerate at 8 deg C or below. Never overload fridge.
          2) Freeze at –18 deg C or lower.
          3) All raw meats should be well covered and stored at the bottom of the fridge.
             Never store raw meat above cooked high-risk food.
          4) Eggs should be stored in the fridge at 8 deg C or below.
          5) Cheese and other dairy produce should be quickly refrigerated at 8 deg C or
          6) Use by dates should be clearly visible and should not be used after expiry date.
          7) Always ensure a good stock rotation system is used to prevent excessive
             wastage and potential risk of microbial growth.
          8) Twice daily records of fridge temperatures to be taken.
          9) Regular cleaning of fridges.

12.2      Frozen Food
          1)   Store at 18 deg C or lower.
          2)   Keep raw meats separate from frozen high-risk foods e.g.; ice cream, ice cubes.
          3)   Ensure effective stock rotation.
          4)   Take freezer temperatures twice daily.

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          5) Effective back up system in the event of breakdown.
          6) Regular cleaning of fridges

12.3      Dry Goods
          1) Dispense pulses, cereals, flours, sugar etc into pest proof containers that are
             easily washed
          2) Effective stock rotation system needs to be in place to ensure no wastage and to
             prevent infestation
          3) No foods should be stored directly on the floor or on wooden pallets. Tubular
             shelving is an ideal means to store food
          4) Avoid storing cans in fridges unless opened first

12.4      Fruit and Vegetables
          1) Salad ingredients e.g. tomatoes, lettuce etc can be stored in the salad bin of the
          2) Potatoes and other root vegetables should be stored in an allocated area away
             from food preparation areas, preferably in a cool, dry environment to maximise
             freshness and longevity
          3) Fruit and Vegetables should be regularly checked for mould and sprouting and
             discarded accordingly

13.1      Inspection of storage areas is necessary by management and should consist of:
          1) Inspection of stock rotation, preferably monthly
          2) Inspection of fridges and freezers, temperature charts
          3) Check produce in fridges for use by dates, risks from cross-contamination
          4) Inspect dry goods areas for inadequate storing of goods, clutter and general
          5) Inspect cleaning schedule records. The previous three months forms should be

13.2      A food Safety Audit will be undertaken by the Health and Safety Adviser or other
          delegated staff. The audit recommendations will be made available to the Cook, Unit
          Manager and Resource/Area Manager for necessary actions to be undertaken.

Other relevant documents:
1. Health, Safety & Welfare Requirements
2. Food Safety Act 1990
3. Food Safety (General Food Hygiene) Regulations

FINISH / End document.

Doc. Ref:

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