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Catering Services Workbook 01
Catering ServicesA Workbook to record your training and personal development
© Health Facilities Scotland 2011
YoucancopyorreproducetheinformationinthisdocumentforusewithinNHSScotlandandfornon-commercialeducationalpurposes.UseofthisdocumentforcommercialpurposesispermittedonlywiththewrittenpermissionofHFS.
First published Summer 2011 byNHSNationalServicesScotlandHealthFacilitiesScotland3rdFloorMeridianCourt5CadoganStreetGlasgowG26QETel:[email protected]
In partnership withNHSEducationforScotlandThistleHouseOffice91HaymarketTerraceEdinburghEH125HD
CoordinatedbytheCateringServicesAdvisoryGroup,HealthFacilitiesScotland
HealthFacilitiesScotlandconsentstothephotocopying,electronicreproductionbyuploadingordownloadingfromwebsites,orothercopyingofthisdocumentforthepurposeofimplementationwithinNHSScotland.PermissionforuseofphotographyshouldbesoughtfromHealthFacilitiesScotland.
Catering Services Workbook 1
ContentsAbout this Workbook 2
Why this Workbook for Catering Services staff? 3
How to use this Workbook 4Before you start 4Completing Part A of the Workbook 5How this Workbook links with the Healthcare Support Worker Induction Standards 6Completing Part B of the Workbook 8Continuing your development 9
Part A. Recording knowledge and skills 13
1. Food safety and hygiene 14 1.1Personalhygiene 141.2Introductiontofoodsafety 161.3Protectingfoodfromcontamination 181.4Preventingbacteriafrommultiplying 231.5Destructionofbacteria 25
2. Health and Safety and maintaining the environment 27 2.1Wastemanagement 272.2Manualhandling 302.3Workplacehazards 322.4Dealingwithincidents 342.5Dealingwithsubstanceshazardoustohealthanddamagedequipment 362.6Personalsecurity 38
3. Providing a high quality service 40 3.1Nutritionalcare 403.2Workingwithpatientsandotherserviceusers 413.3Workingwithcolleagues 43
Part B. Additional and completion information 47The Food Poisoning Chain 47Hazard Analysis and Critical Control Points (HACCP) 48Other areas of education and training 49Statement of completion 49Continuing your development 49
2 Catering Services Workbook
About this WorkbookThisWorkbookisnotatrainingcoursebutitdoesprovideyouandyoursupervisorwithastructuredapproachtoassessing,developinganddemonstratingyourknowledgeandskills.ItcanalsoprovideevidenceforyourKSFPersonalDevelopmentPlan(PDP)andProfessionalDevelopmentReview(PDR).ItisexpectedthatyouwillbeabletocompletetheWorkbookwithin3-6monthsfromthestartdate.
ThisisyourWorkbookforyoutorecordthatyouhavesomeoftheknowledgeandskillsyouneedtocarryoutyourroleinthecateringteam.Therearespacesinwhichyouoryoursupervisorcanwritedownnotesandanswerstoquestions.
Youcanbeginbyfillinginyourdetailsanddescribingyourrole.
You
Name: .............................................................................................................................................................
Organisation: .................................................................................................................................................
Department: ..................................................................................................................................................
Date Workbook commenced: .......................................................................................................................
Your roleYoucanusethespacebelowtodescribethemaindutiesofyourjob.Itmightalsobeusefultomakesomenotesaboutaspectsofyourrolethatyouenjoy,thosethatyoudon’tenjoyandthosethatyoufinddifficult.
Main duties:
Aspects which are difficult:
Best aspects of the work:
Aspects I do not enjoy:
Catering Services Workbook 3
Why this Workbook for Catering Services staff?AhighqualityCateringServiceisanimportantpartofhealthcareandcanmakeabigdifferencetoapatient’sexperienceofNHSScotland.
Toplayyourpartinthatserviceyouneedtokeepyourknowledgeoffoodsafetyandnutritionuptodate,alongwithyourHealthandSafetyandcustomerserviceskills.Thisrequirestrainingandregularupdatesaboutnewmethodsandequipment.
IfallCateringServicesstaffcandemonstratethesameskills,tothesameminimumstandard,thencolleaguesandpatientscanfeelconfidentinthequalityoftheservicethattheyprovide.ThisWorkbookdescribesthethingsthatallcateringstaffshouldknoworbeabletodotocarryouttheirrole.
ThecompletedWorkbookalsoprovidesevidencewhichcanbeusedinKSFPDPandPDRprocesses.
BycompletingthisWorkbook,youwillbedemonstratingyourknowledgeandabilitiesandthecontributionyoumaketoCateringServices,helpingpatientsandotherstofeelconfidentthattheyarebeingcaredforinahealthyandnurturingenvironment.ItallowsyoutologyourknowledgeoftheFoodPoisoningChainandtherolethatyouhaveincontrollinghazardsatpointscriticaltofoodsafety.
4 Catering Services Workbook
How to use this WorkbookYoursupervisorwillhelpyoutoworkthroughthisbookandidentifyareasinwhichyourequirefurthertraining.Weusetheword‘supervisor’heretodescribethepersonwhowillsupportandmonitoryouruseoftheWorkbook.Thispersonmayormaynotbeyourlinemanager.
Before you start:MakesurethatyouhavetheKSFoutlineforyourpost.YoursupervisorwilldiscusswithyouhowthequestionsandtasksintheWorkbookrelatetotheKSFlevels/dimensionsintheKSFoutline.
LookthroughPartAandPartBoftheWorkbook.PartAcontainsthetasksandquestionsyouneedtocompletetodemonstrateyouhavetheappropriaterangeofknowledgeandskills.PartBhassectionsforyoutomakenotesaboutsomeofyourlearning.ItalsocontainsguidanceonwhattodoonceyouhavecompletedtheWorkbook.DiscusswithyoursupervisorhowyouwillcompletetheWorkbook.
Considerthetrainingyouhavealreadyreceived.Thiscouldincludeinductiontrainingwhenjoiningyourorganisation,anycoursesyouhaveattendedorlearningmanufacturer’sinstructionsforusingmachinery.Perhapsyouhavereceivedothertypesoftraining.
Usethequestionsbelowtomakesomenotesaboutwhatyouknowalready.YoursupervisorwillhelpyoutodecidehowthisappliestotheknowledgeandskillsrequiredinthisWorkbook.Theremaybesomeboxesthatyoucantickalready.
YoushouldspeakwithyoursupervisorabouthowtorecordthisinformationforyourKSFReview.Youmightrecorditone-KSForusingdocumentspreparedbyyourNHSBoard.
What training courses have you attended?
In the past year…
In the past five years…
What qualifications do you have that relate to your role (e.g. SVQ)?
Catering Services Workbook 5
Completing Part A of the WorkbookOnceyouhaveidentifiedwhichknowledgeandskillsyoustillneedtodemonstrate,yoursupervisorwillobserveyouasyougoaboutyournormalwork.ThetasksinthisWorkbookcanbeassessedinanyorder.Whenyoursupervisorishappythatyouhaveshowntherequiredlevelofskill,theywillrecordthisbysigningtheirinitialsagainstthetask.
Tasksmarkedwiththe iconarepracticaltasks.Thismeansthatyoursupervisorwillobserveyoucarryingoutthetasksintheworkplace.Othertasksaskyoutoanswerquestionsverballyandyouwillseethe iconandaspacewhereyoucanmakenotes.Thequestionsmayaskyouto:
• “State” or ‘Identify’ (e.g. State the temperature requirements for both chilled and frozen foods at delivery; Identify the main ‘vulnerable groups’ in relation to food poisoning.)Inthesequestions,youneedtogivestatementsoffact.Youcanmakenotestohelpyouinthespacewherethe iconappears.
• “Describe”(e.g. Describe the procedure for laundering work clothes/uniform).Here,youshouldgivecomprehensivedescriptionofaprocedureorprocess.Youneedtoprovideenoughdetailtoshowyoursupervisorthatyouknowexactlyhowtocarryoutthetask.Again,usethespacewherethe iconappearstomakenotes.
• “Explain”(e.g. Explain why we use a food safety management system).Thesequestionsaskyoutogiveexamplesofthingsyoudoandgivethereasonswhyyoudotheminthisway.Youcanusethespacewherethe iconappearstomakenotesofyouranswers.
Sometasksmaynotalwaysbeappropriatewithinyourroleandyoursupervisorcanwrite‘notapplicable’ifthatisthecase.
Onceyouhavecompletedthetasksandquestionstoanappropriatelevel,yoursupervisorwillinitialthe‘achieved’boxinyourWorkbook.WhenyouhavecompletedasectionintheWorkbook,thistoowillbesignedoffbyyoursupervisor.
Incaseswhereyoumayneedfurthersupporttodevelopaskillbeforeitcanbesignedoff,yoursupervisorcanrecordthatyouareprogressingtowardsreachingtherequiredskilllevel.
Ifyoudonotfeelconfidentinaparticulararea,youshouldseekadvicefromyoursupervisor.Itmaybethatyouhavenothadaccesstosufficienttrainingorthatyourworkingenvironmentdoesnotallowyoutodemonstrateyourknowledgeandskillsforotherreasons.ItisimportanttocompletethisWorkbookandthereforeimportanttoidentifyanydifficultiesyoumaybehaving.
6 Catering Services Workbook
How this Workbook links with the Healthcare Support Worker Induction StandardsAsamemberoftheCateringServicesteam,youbelongtothegroupofNHSScotlandstaffknownas‘healthcaresupportworkers’.Allhealthcaresupportworkershaveimportantrolesinensuringthedeliveryofsafe,high-qualityservicestopatientsandotherserviceusers.
InDecember2010,theScottishGovernmentintroducedmandatoryinductionstandardstoensurethatallnewhealthcaresupportworkersjoiningNHSScotlandmeetminimumstandardstoprotectthepublic.
IfyoustartedyourroleasahealthcaresupportworkerafterDecember2010,youmustcompletetheHealthcare Support Worker (HCSW) Workbook todemonstratethatyouhavetheknowledgeandskillsneededtomeetthestandards.Inaddition,allhealthcaresupportworkersareexpectedtoabidebytheHCSW Code of Conduct.
BymeetingthemandatoryinductionstandardsandabidingbytheCodeofConduct,healthcaresupportworkersdemonstratetheircommitmenttoprotectingallthosewhousetheservicesofNHSScotland.
How does this Workbook link with the HCSW Workbook?IfyoustartedyourroleasahealthcaresupportworkerinthecateringteamafterDecember2010,youshouldnormallycompletetheHCSWWorkbookwithin3monthsofstartingwork.WesuggestyoucompletethisbeforeyoubegintheCateringServicesWorkbook.
BycompletingtheHCSWWorkbook,youwillhaveansweredsomeofthequestionsandtasksinthisCateringServicesworkbook.Thismeansthatyoudonothavetodothemagain.
Catering Services Workbook 7
ThefollowingtableshowshowthequestionsinthisworkbooklinkwiththequestionsintheHCSW Workbook.
If you have answered this question in the HCSW Workbook…
then you have already answered this question in the Catering Services Workbook
1.1 2.6.2
2.1 1.1.1
2.2 1.1.3and1.1.4
2.3 1.1.2
2.4 1.1.7
2.5and2.6 1.3.16
2.7 2.2.1
2.8 2.2.4
2.9 2.1.1
2.10 2.1.2
2.11 2.4.3
2.12 2.3.5
3.1 3.3.1
3.2 3.3.2
3.3 3.3.3
3.4 3.2.2
3.6 3.2.4
3.7 3.2.5
4.7 3.3.6
FormoreinformationabouttheHCSWInductionStandardsandCodeofConduct,visittheHealthcareSupportWorkerToolkit.www.hcswtoolkit.nes.scot.nhs.uk/induction-standards--codes
8 Catering Services Workbook
Completing Part B of the WorkbookPartBallowsyoutologyourknowledgeoftheFoodPoisoningChainandtherolethatyouhaveincontrollinghazardsatpointscriticaltofoodsafety.Italsoprovidesastructureforyoutorecordanytrainingcourseswhichyouattend,andtoidentifyyourownlearningneeds.
The Food Poisoning ChainTheFoodPoisoningChainshowshowbacteriaispassedfromfoodtopersonandviceversa.
Foodpoisoning
bacteria
high-riskfood
time,moisture
andwarmth(5 - 63)
whenconsumed illlnesscan
contaminateThey multiply
if there is and can cause
Bacteriahavetotakeanumberofstepsalongthechainforaninfectiontobepassedon.Therearemanywayswhichyoucanbreakthechain–orstoptheinfection.AsyoucompletethesectionsofthisWorkbook,andassociatedtrainingprogrammes,youwillseehowyourrolegivesyouthenecessaryknowledgeandskillstobreakthischain,namelyto:
•preventcontamination•preventbacteriafrommultiplying•destroybacteriathatarepresent.
YoucanrecordexamplesofhowyoucanhelptobreaktheFoodPoisoningChaininPartBofthisWorkbook.
Hazard Analysis and Critical Control Points (HACCP)HazardAnalysisandCriticalControlPoints(HACCP)isafoodsafetymanagementsystemdesignedtoidentify,evaluateandcontrolfoodsafetyhazardswhicharesignificantforfoodsafetyateachstageintheprocess.Itusesapreventative,systematicapproachwhichrequiresmonitoringthefoodsafetyhazardsidentified,correctinganyerrorsthatoccuranddocumentingthewholeprocess.AdoptingafoodsafetymanagementsystembasedonHACCPprinciplesisalegalrequirementofallfoodbusinesses.CateringServicesstaffmustfollowallfoodsafetyprocedurescorrectlyandcomplywithfoodsafetylegislationtoensurethatfoodissafetoeat.
AsyoucompletethisWorkbook,youshouldbeabletoidentifytheelementsofyourrolethathelpcontrol,monitor,correct(wherenecessary)anddocumentfoodsafetyhazards.UsetheworksheetinPartBtorecordwhereinyourownpracticeyouapplyHACCPprinciples.
Other areas of education and trainingThissectionoftheWorkbookrelatescloselytoKSFCoreDimension2(Personal&PeopleDevelopment)Level1.YoushoulddiscusstheadditionallearningneedswithyoursupervisorandmakeanoteoftheseintheKSFdocumentsprovidedbyyourNHSBoard,orinyoure-KSFrecord.
Statement of completionWhenallofthesectionshavebeensignedyouwillhavecompletedtheWorkbookandyoursupervisorwillsigntheStatementofcompletiontorecordyourachievement.UsethisinyourPDPtodemonstratethatyouhaveachievedtherecognisedstandardsofamemberoftheCateringServicesteam.
Catering Services Workbook 9
Continuing your developmentCompletionoftheWorkbookdoesn’tmarktheendofyourlearningtobeaneffectivememberoftheCateringServicesteam.ThissectionoftheWorkbookprovidessomeinformationandguidanceonthenextstepsyoumightwishtopursueregardinglearninganddevelopment.
10 Catering Services Workbook
Part A.Recording knowledge and skills
Catering Services Workbook 13
Part A. Recording knowledge and skillsInthispartoftheWorkbook,youareaskedtorecordwhatyouknowandcandoinanumberofimportantareasofyourwork.
Forsomequestions,youwillbeobserveddoingtasksintheworkplace.Thesequestionsaremarkedwiththe icon.Yoursupervisorwillobservethesetasks.Allotherquestionswillbemarkedwiththe iconwhereyoucanmakenotesinthespaceprovided.Whenyouhavecompletedthequestionsandtaskssatisfactorily,yoursupervisororlinemanagerwillsigntheboxattheendofeachsection.
SometextitemshavebeenreproducedfromtheHCSWWorkbook(©NES2010)publishedbyNHSEducationforScotlandandarereproducedherewiththepermissionofNES.
1. Food safety and hygiene1.1Personalhygiene1.2Introductiontofoodsafety1.3Protectingfoodfromcontamination1.4Preventingbacteriafrommultiplying1.5Destructionofbacteria
2. Health and safety and maintaining the environment 2.1Wastemanagement2.2Manualhandling2.3Workplacehazards2.4Dealingwithincidents2.5Dealingwithsubstanceshazardoustohealthanddamagedequipment2.6Personalsecurity
3. Providing a high quality service3.1Nutritionalcare3.2Workingwithpatientsandotherserviceusers3.3Workingwithcolleagues
14 Catering Services Workbook
1. Food safety and hygieneTheCateringServicesteamplayavitalroleinensuringthatallfoodconsumedbypatients,staffandvisitorsissafetoeat.Itisimportantthatcateringstafffullyunderstandtheroleofpropercleaningoffoodareas,correctstorageandpreparationoffood,goodpersonalhygieneandhygienicworkingpracticestoensurethatpatientsandotherconsumersarenotatriskofillnessorinjuryfromthefoodeateninhospital.
1.1 Personal hygieneSuccessfulfoodsafetystartswithyourownknowledgeof,andattitudetowards,personalhygiene.
You can: Achieved
1.1.1 Givesomeexamplesofgoodpersonalhygieneandcorrectdresscode.Explainhowtheseaidthepreventionandcontrolofinfection. Initials
1.1.2 Demonstrateeffectivehandwashingtechnique. Initials
1.1.3 Explainwhyitisessentialtoreportrelevantpersonalillnesse.g.vomiting,diarrhoeaandotherinfections,toassistinthepreventionandcontrolofinfection.
Initials
1.1.4 Describetheproceduresforreportingpersonalillnesseslikelytobeinfectious. Initials
Catering Services Workbook 15
1.1.5 Describetheprocedureforlaunderingworkclothes/uniform. Initials
1.1.6 Listthemainlegalrequirementsofallfoodhandlerswithregardtopersonalhygienecontainedincurrentfoodsafetylegislation. Initials
1.1.7 Wearcorrectuniformforyourroletoensurecompliancewithallfoodsafetylegislationandyourorganisation’suniformpolicy. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
16 Catering Services Workbook
1.2 Introduction to food safetyYourroleistoensurehighstandardsoffoodhygienewithinthehospitalenvironment.Itisimportantthatyouareabletodemonstrateyourunderstandingoffoodhygieneanditsroleinthepreventionofillnessorinjury.AllfoodpremiseshavealegalrequirementtooperateafoodsafetymanagementsystembasedonHACCPprinciplesandtotrainstaffcommensuratewiththeirworkactivity.
You can: Achieved
1.2.1 Describetheactionsyoutaketomaintainhighstandardsoffoodhygiene. Initials
1.2.2 Describethebenefitsofhighstandardsoffoodhygiene. Initials
1.2.3 Explainwhyweuseafoodsafetymanagementsystem. Initials
1.2.4 Describethethreemaintypesoffoodsafetyhazardswhichcouldexistinyourareaandgiveanexampleofeach. Initials
1.2.5 Identifythemain‘vulnerablegroups’inrelationtofoodpoisoning. Initials
Catering Services Workbook 17
1.2.6 Statewhichtypeoffoodsafetyhazardwouldbeofgreatestrisktopatientsandotherserviceusersandwhy. Initials
1.2.7 Givethecollectivenameforbacteriawhichcausefoodpoisoningandotherfood-borneillness.Namethreetypesgivingexamplesofwheretheymaybefound.
Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
18 Catering Services Workbook
1.3 Protecting food from contaminationItisimportantthatallstaffengagedinfoodhandlingarefullyawareofhowcontaminationoffoodcanbepreventedatallstagesfromrawmaterialstofinishedproduct.
Food supply, delivery and storage
You can: Achieved
1.3.1 Explaintheimportanceofusingapprovedsuppliersforthesupplyofallfoodproductsandmaterials. Initials
1.3.2 Statethetemperaturerequirementsforbothchilledandfrozenfoodproductsatdelivery. Initials
1.3.3 Describetheprocedurestobefollowedupondeliveryoffoodstuffswithregardtotemperature,timeatambient,datecoding,quality,segregationetc. Initials
1.3.4 Describetheproceduretobefollowedwhereaproductfailstomeettherequiredstandardatdelivery. Initials
1.3.5 Describethestoragerequirementsforfoods,includingchilled,frozenandambientproducts. Initials
Catering Services Workbook 19
Segregation and preparation of food
1.3.6 Describethemainsourcesofbacterialcontamination. Initials
1.3.7 Explainthepurposeofhavingacolourcodingsystemanddescribethesysteminyourworkarea. Initials
1.3.8 Explainwhatismeantbytheterm‘crosscontamination’andhowthiscanoccur. Initials
1.3.9 Explainthedifferencebetween‘highrisk’and‘lowrisk’foodsandgiveexamples. Initials
Environmental hygiene
1.3.10 Describethemaincleaningagentsinyourworkareaandbrieflyexplainwhattheyareusedfor. Initials
20 Catering Services Workbook
1.3.11 Explainhowtheuseofthecorrectcleaningagentswillhelppreventandcontrolbacterialcontamination. Initials
1.3.12 Giveexamplesofinstructions,trainingandpolicieswithinyourdepartment,whicharerelevanttothepreventionandcontroloffoodsafetyhazards. Initials
1.3.13 Correctlyreplenishsuppliessuchashandtowels,liquidsoap,disposablecloth,etc. Initials
1.3.14 Describethekeyelementsofyourlocalcleaningschedule. Initials
1.3.15 Demonstratemethodsofcleaningworkareasandequipmentafteruse. Initials
1.3.16 Giveexamplesofthemainpiecesofequipmentyouuseinyourwork.Describeanddemonstratehowyouuseandstoreeachexamplesafely. Initials
Catering Services Workbook 21
1.3.17 Explaintheimportanceofmaintainingcleanequipment. Initials
1.3.18 Explaintheimportanceofmonitoringthecleanlinessofallfoodareas. Initials
1.3.19 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtocleaningtechniquesandmaintenanceofaclean,safeenvironment.
Initials
Pest control
1.3.20 Explaintheimportanceofkeepingallfoodareasfreeoffoodpests. Initials
1.3.21 Describethesignswhichindicatethatthereisaninfestationonthepremises. Initials
1.3.22 Namefourcommonpestsfoundinfoodpremises. Initials
22 Catering Services Workbook
1.3.23 Describetheprocedureforreportingpestinfestations. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Catering Services Workbook 23
1.4 Preventing bacteria from multiplyingBacterianeedcertainconditionstogrowandmultiply.Yourroleistoensuretheseconditionsareadequatelycontrolled.
You can: Achieved
1.4.1 Describetheessentialrequirementsforbacterialmultiplication. Initials
1.4.2 Explainwhatismeantbytheterm‘dangerzone’andthesignificanceofthisincontrollingmultiplication. Initials
1.4.3 Statetheoptimumtemperaturerangeforbacterialmultiplication. Initials
1.4.4 Explaintheimportanceofminimisingthetimeduringpreparationthatchilledfoodsareallowedinambientconditionsanddescribehowthisisbestachieved.Pleasenotethatthisquestionfocusesonthepreparationoffood.
Initials
1.4.5 Correctlycheckanddocumentcoldfoodstorageandhotfoodstorage/servicetemperatures. Initials
24 Catering Services Workbook
1.4.6. Explaintheproceduretobefollowedwhereaproduct/storageunitisfoundtobeoutwiththerequiredtemperature. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Catering Services Workbook 25
1.5 Destruction of bacteria
You can: Achieved
1.5.1 Describetwomethodsofdestroyingbacteria. Initials
1.5.2 Statetheminimumcoretemperaturetowhichfoodmustbecookedandtheconsequencesofundercooking. Initials
1.5.3 Explainthedifferencebetweencookingandeitherre-heatingorre-generation(whereapplicable)statingtheminimumacceptablere-heat/re-generationtemperature.
Initials
1.5.4 Correctlycheckanddocumentcooking,re-heatorre-generationtemperatures,whereapplicable. Initials
1.5.5 Explaintheproceduretobefollowedwhereaproductfailstomeettherequiredtemperature. Initials
26 Catering Services Workbook
1.5.6 Describetheprocedureforstorage/serviceoffoodinyourareafollowingthecooking,re-heatingorre-generationprocess. Initials
1.5.7 Whatarethetermsusedtodescribechemicalsusedinthecateringarea?Givethreeexamplesofhowthechemicalsareused. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Catering Services Workbook 27
2. Health and Safety and maintaining the environmentHealthandSafetyknowledgeandskillswillbecoveredbyanumberofindividualswithinyourorganisation.Forexample,thoseresponsibleforfiresafety,incidentreporting,manualhandling,COSHH,etc.willprovideyouwithinformationandtrainingasrequired.Thereisalegalrequirementforlearninginsomeoftheseareas.
Thissectionallowsyoutorecordthatyouhavecompletedthistrainingandthatyouhavetheknowledgeandskillsyouneed.
2.1 Waste managementWasteisgeneratedinmanyformsandmanyofthemhavethepotentialtoharmstaffandpatientsunlessdealtwithcorrectly.Thespreadofinfectionthroughcontaminationandinjurycausedbysharpequipment(e.g.needles,brokenglassorknives)isanexampleofahazardthatyoushouldbeawareof.
You can: Achieved
2.1.1 Giveexamplesofthetypesofwasteyouneedtodisposeofinyourjob.Describetheproceduresyouneedtofollowwhendisposingofthewaste,andexplainwhytheseproceduresareimportant.
Initials
2.1.2 Demonstratetheproceduresforsafehandling,storageanddisposalofdifferenttypesofwaste. Initials
2.1.3 Explaintheproceduretobefollowedwhenobjectssuchasneedles,contaminatedcottonwool,medicationetc.arriveinthecateringdepartmentfromwardareasinfoodtrolleysorequipment.
Initials
2.1.4 Demonstratesafehandlinganddisposalofnon-clinicalsharpobjects. Initials
28 Catering Services Workbook
2.1.5 Describewhatyou,asafoodhandler,shoulddoafterhandlinganytypeofwastetopreventtheriskofcontamination. Initials
2.1.6 Describetheprocedureyouwouldfollowintheeventofaspillageofwaste. Initials
2.1.7 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtothesafesegregationandhandlingofwaste. Initials
Dealing with spillageSpillagecanposeanumberofrisks.Youshouldbeawareofsuchrisksandwhereapplicableinyourrole,beabletopreventorremovethem.
2.1.8 Describedifferenttypesofspillageyoumayhavetodealwith. Initials
2.1.9 Describetheactionyoushouldtakeintheeventofaspillagee.g.chemicals,oil,foodwaste. Initials
Catering Services Workbook 29
2.1.10 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtodealingwithspillage. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
30 Catering Services Workbook
2.2 Manual handlingManyworkingdaysarelosteachyearduetopain,strainorinjuriestotheback.Nearlyalljobsinvolvesomeformofmanualhandlingwhichincludeslifting,lowering,pulling,pushingandcarryingarangeofobjects.Useofpoortechniquestomovematerialsisthemostcommoncauseofinjuryatwork.
You can: Achieved
2.2.1 Givethreedifferentexamplesofmanualhandlingtasksyoucarryoutinyourareaofworkandexplainhowyoudothemsafely. Initials
2.2.2 Explainhowtoreportincidentsinvolvingmanualhandlingincludingnearmissesandwhythisisimportant. Initials
2.2.3 Explainwhatthekeyactionprinciplesofsaferhandlingare. Initials
2.2.4 Demonstratehowtoliftanobjectusingthekeyactionprinciplesofsaferhandling. Initials
2.2.5 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtomanualhandling. Initials
Catering Services Workbook 31
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
32 Catering Services Workbook
2.3 Workplace hazardsSlips,tripsandfallsareknowntobeasourceofmajorinjuryintheworkplace.Thecateringenvironmentalsopresentsspecifichazardssuchashotandsharpobjects.Yourroleistominimisetherisksoftheseincidentshappeningtoyourselfandothers.
You can: Achieved
2.3.1 Describethreewaysofminimisinghazardsinyourworkarea. Initials
2.3.2 Demonstratesafeworkingpracticesthatminimiseslips,tripsandfalls(includingtheuseofhazardwarningsigns,cablesetc). Initials
2.3.3 Demonstratesafeworkingpracticesthatminimisethedangersofhandlinghotandsharpobjects. Initials
2.3.4 Describeandidentifysituationswhichmightpresentahazardtoyourselforothers. Initials
Catering Services Workbook 33
2.3.5 Describewhatyoushoulddoifthefollowingemergenciesoccurinyourworkplace:
1.afire2.asecurityalert3.aseriousaccidentinyourworkarea4.aminoraccident,wheresomeoneneedsfirstaid
Initials
2.3.6 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtoslips,tripsandfalls. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
34 Catering Services Workbook
2.4 Dealing with incidentsStaffandpatientsinahealthcareenvironmentareatriskofincidents,adverseeventsornearmisses.Thereareproceduresthatminimisetheriskofthemoccurring,orhelptodealwiththemiftheydooccur.Yourroleistobeawareof,recogniseandreportallincidentsorpotentiallyhazardoussituationsaccordingtoyourorganisation’spolicy.
You can: Achieved
2.4.1 IdentifythoseresponsibleforHealthandSafetyandriskassessmentinyourlocalarea. Initials
2.4.2 Describelocalproceduresforreportingaccidents,nearmissesorpotentialhazards. Initials
2.4.3 Give3examplesofrisksorhazardswhichyoumightmeetinyourjob.Describetheactionsyouwouldtakeifyouthoughtsomethingwashazardoustoyouand/orothers.
Initials
2.4.4 Statetheprocedureforreportingdamaged/brokenequipmentinyourarea. Initials
2.4.5 Workinawaythatminimisestheriskstohealthandsafetyintheworkplace. Initials
Catering Services Workbook 35
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
36 Catering Services Workbook
2.5 Dealing with substances hazardous to health and damaged equipmentDuringthecourseofyourwork,youwillcomeintocontactwithsubstanceshazardoustohealthe.g.cleaningchemicals.Thesecanbeharmfultoyouandthosearoundyouiftheyarenotprepared,usedanddisposedofcorrectly.Manufacturers’instructionsand/orworkplacepoliciesmustbeadheredtoinordertominimisetherisksposed.
You can: Achieved
2.5.1 Selectandpreparetheappropriatecleaningchemicalsrequiredforspecifictasks. Initials
2.5.2 Statethechemicalsusedforcleaningovens,floors,worksurfacesandwashingupbyhand. Initials
2.5.3 Describetheprecautionstakenineachcasein2.5.2. Initials
2.5.4 Usecleaningsubstancescorrectlyinaccordancewithmanufacturers’instructionsand/orworkplacepolicies. Initials
2.5.5 Identifythepersontowhomyoushouldreportanydifferencesbetweenmanufacturers’instructionsandworkplacepolicies. Initials
Catering Services Workbook 37
2.5.6 IdentifythecorrectPersonalProtectiveEquipment(PPE)tobeusedwitheachcleaningchemical. Initials
2.5.7 IdentifythepersontowhomyoushouldreportwhenthecorrectPPEisnotavailable. Initials
2.5.8 Disposeofcleaningsubstancescorrectlyinaccordancewithmanufacturers’instructionsand/orworkplacepractices. Initials
2.5.9 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtousingsubstanceshazardoustohealth. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
38 Catering Services Workbook
2.6 Personal securityYoushouldbeawareofproceduresthatareinplacetoprotectyouandyourcolleaguesincludingyourownroleinensuringpersonalsafety/securityatwork.
You can: Achieved
2.6.1 Describeyourresponsibilitiesandthoseofyourlinemanagerregardingyourpersonalsecurityatwork. Initials
2.6.2 Describeatleast3thingswhichyoushoulddotoensurethatyourworkplaceissafeforpatients,otherstaffmembersandyourself. Initials
2.6.3 Describetheactionsyouwouldtakeifyouwereconcernedaboutyourpersonalsecurityorthesecurityofyourworkenvironment. Initials
2.6.4 Giveanexampleofsuspiciousbehaviour,describeasuspiciouspackageandidentifyanappropriatepersontowhomthisshouldbereported. Initials
2.6.5 Giveanexampleofa‘breachofsecurity’andhowtoreportit. Initials
Catering Services Workbook 39
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
40 Catering Services Workbook
3. Providing a high quality service
3.1 Nutritional careGoodnutritionalcarecanmakeasignificantdifferencetopatientwellbeingandtheoverallpatientexperience.Knowledgeofbasicnutrition,alongwithgoodcustomerserviceskills,areessentialtoyourroleindeliveringhighqualitypatientcare.
You can: Achieved
3.1.1 Explaintheimportanceofnutritionalcareforthepatients’healthandwellbeing. Initials
3.1.2 Describethelocalprocedurefororderinganddeliveringfood/fluidtopatients. Initials
3.1.3 Describethelocalproceduresrelatingtomealandsnacktimesandfororderingmissedmeals. Initials
3.1.4 Describetheproceduretobefollowedfororderingspecialdiets,culturalrequestsetc.forpatients. Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Catering Services Workbook 41
3.2 Working with patients and other service usersYourworkwillbringyouintoregularcontactwithpatientsandtheirvisitors.InadditiontogoodpracticeinfoodhygieneandHealthandSafety,thewayinwhichyoudealwithpeoplearoundyoucanmakeabigdifferencetotheserviceyouprovide.
Rememberthatwhenyouwearyouruniform,patientsandcolleagueswillrecogniseyouasamemberoftheCateringServicesteam.Actinginaprofessionalandresponsiblemannerwillhelptoinstilconfidenceintothosearoundyou.Presentingagoodimageofyourself,theCateringServicesteamandyourorganisation,knowinghowtocommunicatewithdifferentpeopleandunderstandingwhenyoushouldseekhelpareimportantaspectsofyourrole.
You can: Achieved
3.2.1 Presentapositiveimageofyourselfandtheservice. Initials
3.2.2 Statethreetypesofinformationthatyoushouldnotpassontoothersandexplainwhythisisimportant. Initials
3.2.3 Describehowapatient’sbehaviourmightbeaffectedbytheirconditionormedication.Chooseanexampleanddescribehowyouwoulddealsensitivelywiththesituation.
Initials
3.2.4 Youhaveadutytoworkinwayswhichrespectsotherpeopleʼsbeliefsandpreferences.Describeatleast3examplesofhowyoudothisinyourworkrole.
Initials
42 Catering Services Workbook
3.2.5 Giveanexampleofbehaviourwhichdiscriminatesagainstothers.Describetheactionyoushouldtakeifanothermemberofstaffactedinthisway.
Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Catering Services Workbook 43
3.3 Working with colleaguesNHSScotlandreliesuponeveryoneintheCateringServicesteamtoworktogetherinaprofessionalandproductivemanner.Itisimportanttoknowwhatisexpectedofyou,whentoseekhelpfromyourcolleaguesandwhattypeofinformationshouldbepassedontothosethatneedtoknow.
You can: Achieved
3.3.1 Giveexamplesofthedifferentgroupsofpeopleyoucomeintocontactwithinyourrole,anddescribehowyourrolerelatestoeachgroup. Initials
3.3.2 Explainhowyoucommunicateeffectivelywithpeoplefromeachofthegroupsyouhavementionedin3.3.1.Youshouldthinkabouttheformsofcommunicationyouuseandhowyourstyleofcommunicationmightchangefromcasetocase.
Initials
3.3.3 Chooseanexamplefromyourworkofatimewhenyouhavehadtodealwithacommunicationproblemwithsomeonefromoneofthegroupsyouhavementionedin3.3.1.Describeindetailwhatyoudidtoovercometheproblem,andhowsuccessfulyouwere.
Initials
3.3.4 Accuratelyreportand/orrecordworkactivitiesaccordingtoorganisationalprocedures. Initials
44 Catering Services Workbook
3.3.5 Giveanexampleofinformationthatshouldbepassedontoyourlinemanager. Initials
3.3.6 Giveatleastthreeexamplesofwhereyouneedtheadviceorpermissionofyoursupervisororcolleaguesbeforetakingaction.Explainwhyyouneedthispermission/advice.
Initials
Completed
AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.
Signed:..............................................................................................................Date:.............................................................
Part B.Additional and completion information
Catering Services Workbook 47
Part B. Additional and completion informationInthispartoftheWorkbook,youcanrecordadditionalinformationwhichisimportantinyourroleasamemberoftheCateringServicesteam.Thisincludesinformationabout:
•howtheycanbreaktheFoodPoisoningChainintheirwork•foodsafetymanagementsystems•theirowntrainingneedsandcompletionoftraining.
The Food Poisoning ChainAtdifferentpointsinthisWorkbook,youareaskedtoidentifythestepsyoucantaketobreakthelinksintheFoodPoisoningChain.
Use this table to make notes about how your actions can help prevent food poisoning:
The link in the Food Poisoning Chain
Write down an example of this part of the chain which you might come across in your work
Write down an example of how you can break this link in the course of your work
Protectingfoodfromcontamination
Preventingbacteriamultiplying
Destroybacteriapresentinfood
Whenyouhavewrittensomethinginalloftheboxesthatapplytoyou,readthroughthemandusetheexamplestodescribebelowhowyou,asamemberoftheCateringServicesteam,canhelpstopfoodpoisoningoccurringinyourarea.
Completed
Signed:..............................................................................................................Date:.............................................................
Foodpoisoning
bacteria
high-riskfood
time,moisture
andwarmth(5 - 63)
whenconsumed illlnesscan
contaminateThey multiply
if there is and can cause
48 Catering Services Workbook
Hazard Analysis and Critical Control Points (HACCP)ThefoodsafetymanagementsystemknownasHACCP(orHazardAnalysisandCriticalControlPoints)isdesignedtoidentifyandcontrolhazardsatcriticalpointsinthefoodpreparationprocess.ItrequiresCateringServicesstafftoplayarolein:
•identifyingfoodsafetyhazards•controllingthem•monitoringthem•correctinganyerrorsthatoccurand•documentingtheprocess.
Alotoftheknowledgeandskillsthatyouhavedemonstratedareexamplesofoneormoreoftheseprinciples.AsyoucompleteeachsectionoftheWorkbook,considerwhichofthemcouldbeusedasexamplesofaHACCPprincipleandrecordthembelow.
Use this chart to note down how you apply HACCP principles in your own work:
HACCP principle Example from your own practice
Identifyingfoodsafetyhazards
Controllinghazards
Monitoringhazards
Correctinganyerrorsthatoccur
Documentingtheprocess
Completed
Signed:..............................................................................................................Date:...........................................................
Catering Services Workbook 49
Other areas of education and trainingAsyouworkthroughtheworkbook,youmightidentifyareaswhereyourequireadditionallearning.Youshouldmakesurethatyouplanandrecordyourlearning.YoucanspeakwithyoursupervisorsabouthowyoucanuseyourNHSBoard’sKSFPDP/PDRdocumentsandsystemstohelpyoudothis.Thesedocumentsandsystemswillhelpyouidentifyanytrainingneedsyouhave,andtrackhowyourknowledgeandskillsareimproving.
Statement of completionWhenyouhavecompletedtheWorkbookyoursupervisorwillsignbelowandissueyouwithaseparatecompletioncertificate.
Statement of completion
Name
Title
Signature
Date
Supervisor’sname
Continuing your developmentCompletionofthisWorkbookisademonstrationofthecapabilitiesthatyoucurrentlypossess.However,itisimportantthatyoucontinuetodevelopthesecapabilitiesandmaintainyourawarenessofgoodcateringpractice.Thereareanumberofwaystodothis.Forinstance,youcan:
•observethepracticeofanexperiencedcolleague•studylocalpoliciesoncateringstandards•familiariseyourselfwithnationalguidelines•exploreprintedoronlinesourcesofinformation•undertakecoursessuchastheHand Hygieneprogramme,whichisfreetoall
healthcareworkersinNHSScotland:www.nes-hai.info.
TheCleanliness Championsprogramme,forexample,isavailabletoallNHSstaffwhowishtoundertakespecifictraininginhealthcare-relatedhygiene.Yoursupervisorwillhavemoreinformationaboutthis.Usethisspacetoplanandmonitorthiswithyoursupervisorandtodemonstrateyourcommitmenttoongoinglearning.
50 Catering Services Workbook
First published Summer 2011 byNHSNationalServicesScotlandHealthFacilitiesScotland3rdFloorMeridianCourt5CadoganStreetGlasgowG26QETel:[email protected]
In partnership withNHSEducationforScotlandThistleHouseOffice91HaymarketTerraceEdinburghEH125HD