Guidance Pack for students giving away or selling cold food or beverages on campus

All students wishing to hold events which include giving away or selling cold food and beverages not provided by the university catering team must complete the Guidance Pack before permission is granted to hold an event of this type. Examples might include charity cake sales or icecream giveaways.

Students need to ensure they have booked a space in which to hold their event. Communal areas, such as Helmore Street, MAB reception or LAB courtyard, can be booked by contacting the Conferences Team on conferences@anglia.ac.uk or on 0845 196 3163.

In order to gain permission to sell or give away cold food or beverage items not provided the university catering team, the student or society must read the Guidance Pack and complete and return the following documents:

Complete risk assessment with “date actioned” and “actioned by” sections (page 2) Food intolerance quiz (pages 8-9)

In addition, if there is going to be use of electrical equipment, e.g. candyfloss machines, then this equipment must be PAT tested before it can be used on campus.

Contents

Risk Assessment Page 2 Table of Allergens Pages 3 – 6 Allergens and Food Intolerance Checklist Page 7Food Intolerance Quiz Pages 8 – 9Food Standards Agency Think Allergy Page 10Food Hygiene Guidance Pages 11 – 13

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Subject of risk assessment (May be an activity, hazard or relate to an individual)FOOD AND DRINK INTOLERANCES

Event Date, Time and Location RA conducted by. Date. RA ref. no.Cat 39Food intolerances

List the risk/s involved or describe the hazard In the most serious cases, a person has a severe allergic reaction (anaphylaxis), which can be life-threatening. If you suspect that somebody is experiencing the symptoms of

anaphylaxis, such as breathing difficulties and swollen lips, immediately call 999 for an ambulance and tell the operator that you think the person has anaphylaxis Risk of cross contamination Type of food which causes intoleranceType of reaction to food intolerance;

Dry, itchy throat and tongue Swelling of the lips and throatItchy skin or rash CoughingNausea and feeling bloated Runny or blocked noseDiarrhoea and/or vomiting Sore, red and itchy eyesWheezing and shortness of breath

List the current control measures in place. Please check the RM website for help and advice available at; http://rmd.anglia.ac.uk - Notice to be displayed at point of service advising customers to ask if they have any allergies. - Pre-packed food must display clear labelling of ingredients

List the actions required to reduce the risk. All students involved in food service to be made fully aware of food intolerance guidelines. Special diet food may need to be stored separately and clearly labelled.

The foods that most commonly cause an allergic reactionMilk EggsWheat PeanutsSesame Tree nuts (almonds, walnuts, cashews, brazils, pistachios)Fish ShellfishDairy products Natural latex

Date actioned Actioned by

Revised risk level. High / Medium / Low(See risk matrix) (Delete as appropriate)RA verified by (Usually Dean/Head of support unit/Line manager) Date.

Risk assessment issued to the following; Date.

Risk assessment review date.

(Usually annually)

Risk assessment reviewed by.

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Table of Allergens

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Allergens and food intolerance checklist

Storage of goods (dry/chilled/frozen) Is allergen labelling information retained with each product? Are the goods suitably enclosed to prevent cross-contamination with other foods when in storage? If foods in storage are decanted into smaller containers, are they in closed containers, and have copies of the ingredient information from pack labels been kept?

Handling and preparation Is there a cross-contamination risk with ingredients brought from stores, for example have labels been lost? Could a recipe be revised to exclude the allergenic ingredient? Check the ingredient labelling information before food is prepared. Consider cross-contamination in the preparation area. Is time separation considered? For example, sesame seeds are high risk because they can get into other foods easily and it is better to use them in a preparation area when no other foods are present. Understand that hands play a major role in allergen cross-contamination and that hand washing is important.

Cooking Is cross-contamination during cooking considered? Are different spoons and probe thermometers always used or are they washed before use? Be aware that certain cooking and drizzling oils pose an allergen hazard. If foods such as casseroles, pies or fruit tarts containing allergens are batch-cooked with ones not containing allergens, can the different varieties be identified?

Further handling (slicing/portioning/addition of toppings| Consider cross-contamination during the handling of food after it's been cooked. For example, is the cake knife used to slice all types of cake before a thorough clean at the end of the day? Is it possible to cross-contaminate the food through food residues on surfaces, for example with allergens like wheat flour and sesame seeds? Cross-contamination can take place as a result of poor personal hygiene or dirty coveralls and clothes. For example, if you handle major allergens such as shellfish, then work with other food without washing their hands.

Cooling and chilled holding Is cross-contamination considered during cooling and chilled e.g. in fridges?

Cold display Is cross-contamination at the cold display considered, especially salad bars and buffets? Are desserts containing foods that can cause severe allergic reactions, such as nuts or cream, placed close together or touching in chilled display units? Is there a sign about allergens in self-service areas, such as salad bars or serve-yourself ice cream counters?

Purchase by customer Are there signs or notices to encourage customers to enquire about any allergens they may wish to avoid?

Washing up and general cleaning Could equipment used to prepare allergenic foods be reused without washing? Could cleaning cloths used to clean up spillages of allergenic foods be reused to contaminate surfaces and equipment?

Rework/reuse of leftovers Is there adequate control in the handling of leftovers containing allergenic ingredients?

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Food Intolerance Quiz

To be completed and returned to the Conferences Team before selling or giving away food on campus

Print Name: Date:

Question Answer

What is the most serious thing that can happen if a person has an intolerance

of certain foods?

State what symptoms or reactions a person would

show if a person has anaphylaxis?

What is the first thing you should do if you think the person has anaphylaxis?

What control measures should take place to

advise customers

What type of person should have training

regarding food intolerance?

List the foods that commonly cause an allergic reaction

What % of the population is a celiac or has a gluten intolerance. List 6 foods that can trigger a gluten

reaction

List 3 examples of a crustacean which can

cause a allergic reaction

. List 3 egg and egg products that can cause

an allergic reaction

List 3 examples fish derivatives which can

cause a allergic reaction

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List 3 examples of ground nut derivatives which can cause a allergic reaction

List 3 examples of soya

derivatives which can cause a allergic reaction

List 3 examples of the main milk derivatives

which can cause a allergic reaction

List 3 examples of tree nut derivatives which can

cause a allergic reaction

List 3 examples of celery and mustard derivatives

which can cause a allergic reaction

List 3 examples sesame derivatives which can

cause a allergic reaction

List 3 examples where sulphur dioxide is used

Signed

Print Name

E-mail Address

Event Name

Purpose of Event

Date of Event

Area where food will be sold/given away

Return when completed to: Anglia Ruskin University, Conference Team, Ground Floor, Ashby House, Bishop Hall Lane, Chelmsford, CB1 1PT or via e-mail to conferences@anglia.ac.uk

Please call 0845 196 3163 if you have any questions

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Food Hygiene GuidanceGood food hygiene helps you to:

Obey the law Reduce the risk of food poisoning among your customers Protect Anglia Ruskin University’s reputation as well as your own.

Good food hygiene is all about controlling harmful bacteria, which can cause serious illness. The four main things to remember for good hygiene are:

Cross-contamination Cleaning Chilling Cooking

Cross-contaminationCross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces. Cross-contamination is one of the most common causes of food poisoning. Do the following things to avoid it: Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food

and after you have used them to prepare raw food. Wear a clean apron to protect the food from your outside clothing. Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food

unless they can be heat disinfected in, for example, a commercial dishwasher. Wash your hands before preparing food, paying particular attention to cleaning your nails. Wash your hands thoroughly after touching raw food. Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food. Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat

food. Protect food with clingfilm when transporting. If using a box to transport, line the box first with aluminium foil to

protect the food from contamination from the box. Separate cleaning materials, including cloths, sponges and mops, should be used in areas where ready-to-eat

foods are stored, handled and prepared. Make sure that you know how to avoid cross-contamination.

Cleaning Effective cleaning gets rid of bacteria on hands, equipment and surfaces. So it helps to stop harmful bacteria from spreading onto food. You should do the following things:

Make sure you wash and dry your hands and nails thoroughly before handling food. Clean and disinfect food areas and equipment between different tasks, especially after handling raw food. Clear and clean as you go. Clear away used equipment, spilt food etc. as you work and clean work surfaces

thoroughly. Use cleaning and disinfection products that are suitable for the job, and follow the manufacturer’s

instructions. Do not let food waste build up.

Chilling Chilling food properly helps to stop harmful bacteria from growing. Some food needs to be kept chilled to keep it safe, for example food with a ‘use by’ date, cooked dishes and other ready-to-eat food such as prepared salads and desserts. It is very important not to leave these types of food standing around at room temperature. So, make sure you do the following things: Put food that needs to be kept chilled in the fridge straight away. Cool cooked food as quickly as possible and then put it in the fridge. Keep chilled food out of the fridge for the shortest time possible during preparation. Check regularly that your fridge and display units are cold enough.

Cooking Thorough cooking kills harmful bacteria in food. So it is extremely important to make sure that food is cooked properly. When cooking or reheating food, always check that it is steaming hot all the way through.It is especially important to make sure that you thoroughly cook poultry, pork, rolled joints and products made from minced meat, such as burgers and sausages. This is because there could be bacteria in the middle of these types of products. They should not be served pink or rare and should be steaming hot all the way through. Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink/rare as long as they are fully sealed on the outside.

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