FOOD SAFETY POLICY JULY 2016 - candi.nhs.uk · Hygiene Management 5 6. ... THIS INCLUDES NURSING ... salmonella infection or amoebic or bacillary dysentery or any staphylococcal infection

_

Food and Safety Policy_EF09_July 2016_V3

`

FOOD SAFETY POLICY

JULY 2016

THIS POLICY SUPERSEDES ALL PREVIOUS POLICIES FOR FOOD SAFETY

1

Policy title Food Safety Policy

Policy

reference

EF09

Policy

category

Estates and Facilities (Soft Services)

Relevant to All food handlers and food producers who produce or serve food to

service users or clients of Camden and Islington Foundation Trust

Date

published

August 2016

Implementation

date

August 2016

Date last

reviewed

July 2016

Next review

date

September 2018

Policy lead Helen Flynn Head of Facilities Management

Contact

details

Email: [email protected] Telephone:

02033176773

Accountable

director

David Wragg Director of Finance

Approved by Health and Safety Committee

Ratified by Audit and Risk Committee

Document

history

Date Version Summary of amendments

Feb 2014 1 New policy

Mar 2016 2

Review – minor changes; team

restructuring

July 2016 3 Routine review

Membership of

the policy

development/

review team

Helen Flynn, Head of Facilities Management

Consultation

Estates and Facilities staff, Catering staff and Infection Control

Team

mailto:[email protected]

2

Contents Page

1. Introduction 3

2. Aims and Objectives 3

3. Scope of the Policy 3

4. Duties and Responsibilities 4

5. Hygiene Management 5

6. Food Handling – Delivery and Storage 9

7. Preparation and Cooking 13

8. Distribution and Service 17

9. Food waste and Refuse 18

10.Cleaning and maintenance 19

11.Pests 28

12.Dissemination and Implementation Arrangements 29

13.Monitoring and Audit Arrangements 29

14.Review of Policy 29

15.Appendices 30

Equality Impact Assessment Tool Appendix 1

HACCP Procedure Appendix 2

Useful Contact Numbers Appendix 3

Catering Staff Sickness Record Form Appendix 4

References Appendix 5

Food Poisoning Appendix 6

Colour Coding Policy for Cleaning Appendix 7

Ward Microwave Policy Appendix 8

Food Brought in to Inpatient Units Appendix 9

Ward Microwave Temperature Control Record Appendix 10

Example Cleaning Schedule Appendix 11

3

1. Introduction

The purpose of this Policy is to ensure safe practice among food producers and handlers, in

accordance with current legislation. There is a statutory duty to ensure that every possible

measure is taken to protect residents, service users, staff and the public from a food borne illness.

This Food Safety Policy aims to comply with the Food Safety Act (1990), Food Hygiene (England)

Regulations 2006, Food Law Code of Practice 2012 and Regulation (EC) No. 852/2004 on the

hygiene of foodstuffs.

The guidance contained in this policy aims to assist employees and contracted staff of Camden

and Islington Foundation Trust to achieve and maintain safe standards of working practices in

premises used for catering services for service users, residents, visitors and staff.

This policy will be reviewed every two years and amended any time any significant changes take

place. These changes might include the modality of the catering service, or the introduction of new

services, or as a result of advice or recommendations made by the local authority Environmental

Health Officer (EHO).

2. Aims and Objectives

The transmission of food borne infection from unsafe food can have serious consequences, and

result in debilitating illness and even death. Camden and Islington Foundation Trust (The Trust)

has statutory responsibilities as detailed in the Food Safety Act 1990, the Food Hygiene (England)

Regulations 2006, and the Food Law Code of Practice 2012 and Regulation (EC) No. 852/2004 to

ensure the safety of the foodstuffs being served.

The Trust undertakes to provide and maintain safe and healthy working conditions, equipment,

machinery and safe systems of work for those directly employed staff and contracted staff

involved in the production and service of foodstuffs. Additionally it will provide staff with such

information, training and supervision as needed for this purpose. The Foundation Trust also

undertakes to monitor external contract catering providers and suppliers to ensure they meet

legislative standards and operate to levels compliant with industry best practice. This policy also

aims to provide guidance regarding the receipt and storage of service user’s food, not provided by

the Trust. This policy cannot cover all eventualities and any member of staff concerned about food

services are advised to contact the TFM service provider or the Estates and Facilities Department

if they have any concerns or queries.

3. Scope of the Policy

This policy covers all premises in which food is prepared or served to service users/residents who

come under the umbrella of Camden and Islington Foundation Trust. It applies to production

kitchens in premises which may not be directly owned by the FT, and leased premises or sites

where no official lease may be in place, however, there is an informal agreement related to

occupancy. The standards laid out in the policy apply to all directly employed staff who handle or

produce food, or are engaged in education about food to service users. The categories of staff

4

may include nurses/housekeepers/health care assistants/ward hostesses/occupational

therapists/food therapists/ directly employed and contracted chefs and catering assistants.

4. Duties and Responsibilities

To succeed in attaining the highest possible standards of food safety in every area within the Trust, any employee who plays a part in the food production chain for service users, residents, staff and visitors must appreciate and accept that food hygiene is a fundamental part of their job. The Trust recognises the importance of clearly defining individual responsibilities to implement and comply with the requirements of UK and European Community law and all other relevant statutory provisions and these are outlined below. 4.1 Chief Executive

The Chief Executive has the overall statutory responsibility to ensure that Camden and Islington

Foundation Trust provides service users, residents and staff/visitors with food that is prepared in a

clean, pest-free hygienic environment and that it is safe to eat.

The Chief Executive is responsible for ensuring the allocation of sufficient resources, as

necessary, to ensure this objective is achieved.

The Chief Executive delegates the responsibility for overseeing this area to the Associate Director

of Estates who will ensure that Estates and Facilities Mangers implement this policy.

4.2 Nominated Director- Associate Director of Estates and Facilities

The Associate Director of Estates and Facilities has delegated responsibility for ensuring that a

programme is in place for auditing Trust sites where food is received, produced or handled. They

are responsible for ensuing any failings identified through the audit process are rectified quickly to

minimise risk.

4.3 Head of Facilities Management

They are responsible for keeping up to date with food hygiene legislation and good practice

guidance and for ensuring this policy and any updates are widely disseminated within the

organisation. They schedule regular audits to ensure agreed standards are reached and

appropriate action taken when premises or food handling practices fall below this standard. They

will be the person notified should there be any correspondence from the Local Authority

Environmental Health department or visit from an Environmental Health Officer.

4.4 Estates and Facilities Contract Manager

This person has oversight in ensuring that The Total Facilities Management contractor who

provides a food offering to residents/service users/staff and visitors comply with the provisions of

this policy. This will involve ensuring that HACCP (Hazard Analysis Critical Control Point) is utilised

or Assured Safe Catering System or equivalent. They will monitor the service provided to ensure

all meals are prepared from agreed recipes detailing methods of preparation and cooking.

5

They also are responsible for approving any pest-proofing works in food production/storage or

handling areas and approving a monitoring regime and coordinating action if pests are sighted or

suspected in such areas.

4.5 Local Managers

Local managers who directly employ/manage food production staff, such as chefs/cooks or

catering assistants are responsible for ensuring occupational health requirements are fulfilled prior

to appointment and after any period of sick leave, relating to certain illnesses, e.g. gastro-intestinal

problems etc. They must ensure that hygiene responsibilities are detailed in job descriptions.

Service Mangers must ensure that each employee involved in food preparation and service,

attend basic food hygiene training prior to handling/serving food. THIS INCLUDES NURSING

STAFF AND OCCUPATIONAL THERAPISTS/ DIETETICIANS involved in therapy-related cooking

activities. It is also beholden on them to ensure such staff attend refresher courses every two

years.

4.6 Trust-Appointed Catering Employees

Staff directly employed in the production of food, such as catering assistants and chefs etc. have

an obligation to follow standard recipes and only use food sourced from officially sanctioned

companies approved by the NHS purchasing authorities. They must use HACCP and must report

any issues relating to food safety immediately to their manager and for them failure to comply with

good practice may be a disciplinary offence.

4.7 Food Handlers e.g. Nursing Staff/H.C.A’s/O.T’s

All food-handling employees must attend training in food hygiene so that they understand basic

hygiene rules within the first eight weeks of employment and prior to serving or handling food.

They are also required to wear appropriate personal protective equipment (PPE), such as aprons,

hairnets and gloves when serving or handling food.

4.8 Capital Programme Manager

When any alteration is planned to an area where food is handled or produced, advice must be

sought from the Head of Facilities and the Infection Control Lead to ensure any changes do not

compromise food safety principles.; also, where a new facility is being planned that incorporates a

food production or handling area or even domestic kitchen environment.

5. Hygiene Management

5.1 Inspections

Environmental Health Officers (EHO’s) have a statutory responsibility to carry out unannounced

visits on all areas where food is stored, processed and served and report on their findings. They

cannot be prevented from accessing such areas.

6

Currently external consultants carry out risk assessments across the estate every six months,

looking specifically at fire and health and safety, and included in their programme are food

producing areas, such as kitchens, They must be permitted access but are required to wear

appropriate PPE and to follow local procedures, such as signing in, if requested.

The Infection Control Team may also carry out inspections of production and ward kitchens.

If there are any hygiene concerns microbiological investigations may be instigated.

The pest control contractor will submit regular reports of any action required and any treatments

carried out in food handling areas/kitchens to the Estates and Facilities Department.

5.2 Training

The Food Safety Act 1990 states that food safety training is an integral part of the management of

the food service business. Local Managers are responsible for ensuring that all food handlers,

including locally-employed chefs dietetic, O.T. and nursing personnel are trained and kept up to

date in food hygiene practices. Training records of directly-employed staff are held by the Trust

Learning and Development department, and may be consulted by line managers, if there are

uncertainties relating to their current training status.

5.3 Employment of food handlers

Pre-employment checks

All food handlers must have a health check. This is usually covered in a pre-employment

questionnaire. All applicants for any chef/catering assistant/food hostess post must complete a

pre-employment medical questionnaire that is provided by the Occupational Health Service.

Anyone aware that he/she is suffering from, or is the carrier of typhoid, paratyphoid or any other

salmonella infection or amoebic or bacillary dysentery or any staphylococcal infection likely to

cause food poisoning, must report it during the health check. Following a satisfactory assessment,

the H.R Department is advised of the individual's fitness to work. Where the candidate has health

difficulties that cannot be reconciled with their post, the recommendation of being unfit will be

issued after liaison with the Occupational Health Service. All new food handlers must sign a food

handler health assessment form.

On Appointment

On commencement of work staff should attend the Occupational Health Department if requested.

During Employment

During employment any food handler who suffers from diarrhoea or vomiting, throat, nose or ear

infections, skin rash, boils or other skin lesions, or knowingly becomes a carrier of any infection

likely to cause food poisoning, must report it to the their supervisor/manager so that recognised

procedures may be followed.

7

Catering staff that have been off sick and return to work will have a return to work interview with

their manager or supervisor where a sickness record form is completed by the employee and kept

on file. (See Appendix 4)

Food handlers must also report symptoms of food-bourne illnesses. This is because they may be

a convalescent carrier recovering from illness and could contaminate food or other people with

pathogenic bacteria.

They must also report to their manager if:

Anyone at home is suffering from diarrhoea or vomiting

Any of their family suffered gastrointestinal illness while on holiday

They are returning to work after suffering any of the above

The manager responsible must refer food handlers with any of the above health problems to the

Occupational Health Department or Control of Infection Team whereby clinical investigations may

be arranged if necessary. Staff will not be allowed to return to work until medical clearance is

given either by the Occupational Health Service or the member of staff's own GP.

Induction Training

Induction training of food handlers is critical in developing the correct attitude towards food

hygiene. Training courses are available via the Trust’s Learning and Development department.

5.4 Personal Hygiene

Food handlers have a moral and legal responsibility to ensure that food poisoning organisms and

other contaminants are not introduced into food by a failure to observe basic principles of good

personal hygiene.

Food handlers should be in good health and have clean habits to prevent the direct contamination

of, and the multiplication of bacteria within food.

Food handlers must have:

A clean, neat and tidy appearance

Clean hair which is covered by a hat/hairnet and also tied back if long

An absence of skin infections

Shoes suitable for the work area (not open toed sandals)

Clean hands. Hands are one of the principal agents in transferring pathogens to food, and

handling should be reduced to the minimum. Fingernails should be kept short and clean.

Jewellery or nail varnish should not be used. Hands must be washed regularly. (See hand-

washing policy in Infection Control Manual).

8

5.5 First aid dressings

A person who is handling food but needs to cover a cut or abrasion, must ensure it is covered with

a suitable dressing, which is easily visible in most circumstances - such as a blue waterproof

dressing.

Enough suitable first aid dressings must be readily available to food handlers in accordance with

the Food Hygiene (General) Regulations 1970.

5.6 Protective Clothing

In accordance with The Food Hygiene (General) Regulations 1970:

Protective clothing must be worn at all times in food areas in order to protect the food from

risk of contamination.

Protective garments should be appropriate for the work being carried out and should

completely cover ordinary clothing.

Protective clothing must not be worn outside the food preparation area and must be stored

separately from outside garments.

It is the responsibility of the Trust to ensure that sufficient clothing is available to enable staff to

change their clothing regularly. However, catering staff have a duty to report any situation when

protective clothing is not available.

Chefs/Cooks should wear:

White drill double breasted jackets

Checked drill cotton trousers

White drill aprons

Safety shoes (pair)

Head coverings (washable or disposable)

Aprons

Safety shoes

Head coverings (washable or disposable)

Nurses and Occupational Therapy Staff:

All food handlers including Nurses and Occupational Therapy Staff must wear protective clothing

when handling food, disposable aprons must be worn along with a hair covering (net or disposable

paper hat) and plastic disposable gloves.

9

5.7 Jewellery

There should be no jewellery worn by food handlers except a plain wedding band ring and plain

sleeper earrings for pierced ears.

5.8 Smoking

Smoking is absolutely prohibited in all areas where food is stored, prepared or displayed.

Contravention is a dismissible offence. Smoking by employees on any healthcare site owned,

occupied or leased by the Trust is also prohibited.

6. Food Handling- Delivery and Storage

6.1 Delivery area

The following are required to minimise damage and contamination of food deliveries in the delivery

area:

a. Keep it clean, free of waste material and free of any risk of infestation and contamination.

b. Schedule deliveries so that the appropriate member of staff is available to check goods on

arrival and arrange for correct storage.

c. Food must not be left open to possible contamination. Arrangements must be made to

ensure it is left in a secure area, free from all risk of contamination or damage.

d HACCP (a food safety management system) is designed to control hazards at points

critical to food safety (see Appendix 2) and must be followed

e. The Food Hygiene (General) Regulations 1970 state 'that a person shall not in or about

any forecourt or yard place any food lower than 18 inches from the ground unless it is

adequately protected from risk of contamination'.

f. Local procedures for rejecting unacceptable goods must be adhered to.

6.2 Receipt of goods

The rules of personal hygiene apply to staff handling food on delivery.

The person responsible for checking these goods must be trained to ensure that: -

a. All goods received are checked against the relevant purchase specifications for quality as

well as quantity.

b. Different types of foods are kept separately.

10

c. Date-coded products are received and used within the period specified. The person

receiving must be familiar with the coding system.

d. All goods are free from obvious contamination.

e. Canned goods are not damaged, leaking or the cans dented/rusty

f. All goods must be rotated on a ‘first in first out’ basis

g. All foods produced in advance that require storage must be labelled with the date of

production.

h. All packaging and containers are free from damage and possible pest infestation.

i. Frozen food is supplied at between -13°C and -18°C.

j. Refrigerated food is supplied below 5°C although some vegetables and fruit require

storage at +4°C.

k. Containers used for the receipt, storage or distribution of goods are kept scrupulously clean

and dry.

6.3 Storage of food

Keep it CLEAN. Keep it COOL. Keep it COVERED.

These are the three golden rules of food storage, which are essential to the hygienic

operation of a food service. Raw materials, partially prepared and prepared foods are all

open to risk of decomposition, infestation and contamination. The following practices must

be adopted by food preparers:

a. Remove all the outer packing of goods away from the food preparation area to avoid

exposing open foods to risk of contamination and loose packaging, e.g. staples.

b. Follow the 'First in - first out principle'. Remember to rotate stock properly so that the older

stock is used first.

c. Do not over-stock the store - this hinders cleaning, makes stock rotation more difficult and

can encourage pests.

d. Store all goods off the ground on racks or shelving or an impervious material.

e. Ensure the storage area is dry, cool; well lit, well ventilated and proofed as far as is

practicable against rodents and other pests.

f. Store all flour, sugar, dried milk powder biscuits and cakes etc in suitable airtight

containers.

11

6.4 Storage of canned foods

The following basic principles must be adopted:

a. Inspect cans regularly to ensure that those that are ‘blown’, badly dented, seam-damaged

or rusty are not used. Find out the cause whenever possible and report to the supplier.

b. Date-stamping on delivery will help stock rotation.

c. Check labelling on canned meats for storage recommendations. They must be adhered to.

6.5 Storage of flour and cereals

a. Store bags of flour and cereals off the floor in a damp-free environment and inspect them

regularly for signs of contamination and infestation.

b. After opening, store the goods in impervious containers with tight-fitting lids. Record the

use-by date.

c. Thoroughly clean and dry the containers each time they are emptied.

6.6 Storage of fresh fruit and vegetables

a. Store them in a dry, cool and well-ventilated area away from other foods. A chilled room

temperature between 5°C and 10°C is acceptable. Some foods, such as fresh apples and

bananas, will turn brown if kept below 3°C. Most peeled prepared vegetables need to go in

a refrigerator. If in any doubt, refer to the supplier's instructions. Inspect goods daily and

remove any items that have deteriorated.

b. Spread fresh fruit and salad items on racks (made from impervious material) to reduce risk

of bruising and to allow air to circulate freely. Racks should be off the ground and

inaccessible to vermin.

c. Potatoes and root vegetables should normally be stored in the sacks they are delivered in,

when not pre-prepared, but make sure they are placed on duckboards (six inches from the

ground) or low racking of an impervious material - but high enough for the floor to be

cleaned.

6.7 Storage of milk, dairy products and fats

a. Keep milk and cream, which are high-risk foods, separate from all raw products.

b. Place fresh milk and cream in a refrigerator or cold storage (as soon as received) at the

recommended temperature below 5°C.

12

c. As a general rule, do not reconstitute milk power until needed for use and then only in the

required quantities. (If any reconstituted milk has to be stored, treat it as fresh milk.)

d. Store fats under refrigeration and away from strong-smelling foods that could taint them.

6.8 Storage by refrigeration

Multiplication of common food poisoning bacteria is arrested at temperatures below 5°C.

However, moulds and some spoilage bacteria may still be able to grow, even if at a much reduced

rate. Refrigeration will not keep food indefinitely nor will it kill bacteria -some organisms multiply

slowly.

It is important to:

a. Maintain food stored in refrigerator below 5°C.

b. Ensure the refrigerator is located away from any heat source - including the sun's rays - in

a well-ventilated area. This will ensure efficient running. It must also be sited so that all its

surfaces and surrounding area can be properly cleaned.

c. All refrigerators must have visible temperature gauges. In industrial fridges these are built

in. Where ward kitchen domestic-type fridges are used a specific fridge thermometer must

be put in the warmest part of the refrigerator for the most effective monitoring.

d. Fridge temperatures should be checked and recorded daily, should there be a refrigeration

failure the manager must be notified immediately.

f. Clean the refrigerator at least once a week and avoid over-stocking it, in order to ensure a

free circulation of air. Items should never be placed in front of the cooling units.

g. Check door seals regularly and report damage.

h. Regularly defrost fridges and excessive build-up of ice should be avoided.

i. Take food out of opened cans and place it in suitable covered containers before storing.

j. Store foods such as uncooked meat, fish and vegetables away from food that is to be

served without further treatment, e.g. cooked meats, gateaux etc. Use separate marked

refrigerators. If you must keep raw food in the same unit because of space limitations,

make sure it is put at the bottom. The top should be reserved for the high-risk food. Avoid

storing food under items that are likely to drip.

k. Ensure that catering staff understand which food is stored in the refrigerator or freezer and

on which shelf.

l. Keep access to a minimum so as to maintain the correct fridge temperature, cleanliness

and stock rotation.

13

6.9 Storage by deep freezer

Guidelines for the correct use of a refrigerator are generally also applicable to a freezer, although

there are some differences. It is important to

a. Maintain the frozen food at -18°C. However if the food is to be stored for more than 1

month then the food manufacturer should be consulted.

b. Transfer frozen food to the freezer immediately - once stored it must not be allowed to

reach temperatures above -13°C. If frozen food reaches this temperature it must be

defrosted thoroughly and used within 24 hours or discarded.

c. Wrap the food to avoid freezer burn.

d. Ensure food is not kept frozen food longer than the manufacturer's recommended “use by”

date.

e. Only use a freezer for the storage of foods already in a frozen state. If fresh food is to be

frozen, it must be done in accordance with instructions on the food label and only stored for

the recommended time in a frozen state..

f. Store Ice cream at -18°C. or below

Food once thawed should never be re-frozen.

6.10 Freezer breakdown

The Local Manager will advise staff of action to be taken in the event of breakdown or power

failure. The TFM maintenance department provide a 24-hour service on most sites. The Soft

services Manager for the TFM contract will advise on the need to condemn foodstuffs and take

charge of organising replacement meals.

7. Preparation and cooking

7.1 Food preparation

The following rules are critical in avoiding food contamination or food-borne illness:

a. Keep raw food apart from food to be served without further heat treatment.

b. Use separate utensils for raw and for cooked food or, if this is not possible, be sure to clean

them thoroughly between each use. In particular, all utensils and surfaces used to prepare

14

raw meat and poultry should be cleaned and disinfected before use with such high-risk

food.

c. Use colour-coding to keeping utensils separate - e.g. for knife handles and cutting boards.

The coding system is standard throughout the NHS and the Trust. (See Appendix 7)

d. Thoroughly clean any slicing and mincing machine after each use to avoid the transfer of

contamination from one food to another. Raw meat (including bacon and poultry) and

cooked meat (including canned and processed meat) must never be processed on the

same machine without dismantling and cleaning it between operations.

e. Keep all preparation surfaces clean and dry at all times.

f. Use one surface for one purpose only, whenever possible. For example: food needing no

further cooking, such as cooked meats, sandwiches etc. should not be prepared on

surfaces previously used for raw meat, fish, poultry or vegetables.

g. In small units with limited workspace, it may be necessary to use worktops for more than

one purpose. In this case, the working surfaces will need to be changed - i.e. by using a

preparation board -and thoroughly cleaned and dried between each use. Wiping with a

cloth is not enough.

h. Use a suitable implement, such as tongs, when handling prepared and cooked food for

service.

1. Take particular care when making sandwiches: use a suitable implement for handling meat

fillings i.e. Keep food covered until it is needed - and do not leave it lying around, but in

correct storage conditions.

k. Keep wrapped and packaged food, such as salads and sandwiches in clean surroundings

with the minimum of handling.

l. Wash all fresh fruit, vegetables, salad items and dried fruit (including pre-washed produce)

in running water before use.

7.2 Thawing frozen food

Unlike some frozen products, large pieces of meat or large poultry must be thawed before

cooking. Special care should be taken when thawing frozen joints and poultry to ensure thorough

defrosting right to the centre prior to cooking.

When carried out separately from cooking, thawing should be performed in one of the

following places:

A refrigerator maintained at a temperature below 5 °C that is only used for either raw foods

or cooked foods as appropriate. (When thawing large joints of meat and poultry ample

time must be allowed for proper and thorough thawing if a refrigerator is to be used).

15

A microwave oven with a proper thawing cycle.

A purpose-built thawing cabinet.

Cooked food must not be exposed to the risk of contamination especially from the thawed

liquid of raw meat. Equipment must always be cleaned after use.

Once the thawed food has reached 10°C, food poisoning bacteria begin to multiply, so food

should not be held above this temperature before cooking.

7.3 Handling frozen poultry

Below are detailed the specific stages to be followed when dealing with frozen chicken/turkey:

a. Remove it from its polythene bag and put it in a container so the liquid from the thawing

can drain away.

b. Take care that the drips during thawing do not come in contact with other foods or work

surfaces.

c. Remove giblets as soon as possible and thoroughly wash out the cavity with fresh running

cold water taking care not to splash surrounding work surfaces.

d. Thaw thoroughly at a temperature below 5°C and rinse thoroughly.

e. After thawing, keep in a refrigerator and cook within 24 hours.

7.4 Rules for safe cooking

a. Be sure to cook or reheat food to a centre temperature above 70°C. Some bacteria are

heat-resistant to some extent and can withstand temperatures above this. In order to

ensure cooking of meat and poultry joints the temperature of 70°C should be achieved at

the centre of the joints.

Food particularly at risk is meat or poultry that has been cooked, allowed to cool slowly and

held for long periods before eating. (See 7.7 cooling of hot food for refrigeration).

b. Stuffing must be cooked separately.

c. If serving poultry cold, cool quickly and store in a refrigerator. As with all meats, it is

essential to store it in a refrigerator below 5°C within 90 minutes of cooking.

d. Rice, kidney beans and other dried legumes can cause poisoning if not cooked properly.

Only tinned kidney beans should be used.

16

e. Use food probe thermometers to test that food has reached the right temperature. Record

all temperatures for future reference. Probes must be disinfected between use to prevent

contamination.

f. No joints of meat should be larger than 2.Kg.

g. A clean spoon should be used for tasting food and it must be washed after use.

Fingers must never be used!

7.5 The dangers of liquids

In preparing liquid such as stocks, gravy or soups, there is a danger that temperature distribution

is not uniform and cold spots can form. The liquid may be visibly boiling, while some areas are at

a lower temperature that allows bacteria to multiply. In order to prevent this, the following rules

must be applied:

a. Cook as small a volume as possible.

b. Use wide, low pans and a heat source equal to their base diameter.

c. Stir frequently – at least every 10 minutes.

d. Replace lids after stirring.

e. Do not store in water-well bain-maries without checking the temperature in the container.

7.6 Dietary supplements

Unused opened bottles or tins of feed or other dietary supplement should be stored in the fridge,

covered, named, dated and kept for no longer than 24 hours. Dietary supplements given to

service users should not be left standing at room temperature for longer than 2 hours.

7.7 Cooling of hot food for refrigeration

Numerous outbreaks of food poisoning have been traced to inadequate cooling of cooked dishes,

allowing them to remain warm long enough for bacteria to multiply. It is recommended that food is

cooled to 8°C within 90 minutes. These basic rules must be followed:

a. Prepare and cook food on the day it is to be eaten and not the day before (unless it is to be

served cold). This is applicable to Stacey St, Drayton Park and Simmons House principally.

b. If refrigerating after cooking, allow to cool first, using a blast-chiller if one is available

otherwise by placing in a cool environment. In either case, put into the refrigerator within

90 minutes.

17

c. To make this time scale possible, keep joints of meat below 2 kg in weight.

d. Cool hot liquids in shallow containers, positioned so that air can circulate freely around

them.

e. Protect from contamination during cooling by keeping hot food separate from other foods,

especially raw foods.

f. During storage cooked food should be kept below 5°C and should be consumed or

discarded within 3 days. Where there are older, very young (Drayton Park) or particularly

vulnerable service users this should be reduced to no more than 48 hours, and only then if

the storage facilities are optimal.

8 Distribution and service

8.1 Despatching food from kitchens

All food leaving a food preparation kitchen should be checked for temperature by a catering

professional or individual with a recognised Food Hygiene qualification.

8.2 Transportation of food

a. All staff who transport food, even within a building, e.g. porters, must comply with the Food

Hygiene (General) Regulations 1970 as amended by the Food Hygiene (Amendment)

Regulations 1990, 1991 and Food Hygiene General Regulations 1995.

b. Catering staff must make sure that all trollies and containers used for distribution are kept

clean and stored appropriately.

c. Food transported within a building should be in clean closed containers.

d. Containers or trollies not dedicated for food use must not be used to transport food.

e. Any food distribution trolley must be able to maintain hot foods above 63°C and chilled

foods below 8°C. Ice cream must be served frozen.

f. Catering staff must check chilled and heated food trolleys regularly to make sure they are

maintaining the right temperature. However, this does not mitigate the requirement to

temperature probe all food prior to it leaving a kitchen. (Alternative arrangements exist

where there is a bought-in Cook-Freeze service).

g. Food must be kept in heated trolleys for the shortest time possible and the trolleys loaded

just before transporting the food to its final destination. If heated, they should be pre-heated

before loading so that the food is maintained above 63°C. They must then be plugged in on

arrival at the delivery point and the food served as soon as possible.

18

h. Food handlers must ensure that food containers are kept covered at all times except when

the food is actually being served.

8.3 Service of Food

a. In the staff restaurant at St Pancras catering staff should take particular care to protect

food; and consideration given to where it is displayed for customers to select and where

customers stand at the counter close to food whilst awaiting service. This also applies in

areas where service users prepare food for sale.

b. It is essential to keep to a minimum the amount of time food is held after cooking and

before serving.

c. Catering staff must pre-heat hot cupboards/ surfaces and service containers to a

temperature that will keep food above 63°C. They must temperature-probe the food

periodically with a food probe thermometer (disinfecting after use) and check it is above

63°C at the centre. Soups, sauces and vegetables should be stirred occasionally to make

sure there are no cold spots.

d. Cold foods should be maintained at or below 8°C both before and during service. This

should include sandwiches as the filling may include a high-risk food such as cold meat,

mayonnaise etc. Foods on open display in staff/visitor facilities should be put in chilled

display cabinets.

e. Ice Cream must always be served frozen and never refrozen once it begins to thaw. It is

important to ensure that all containers are able to maintain the correct temperature during

transportation – e.g. on a food trolley to a ward. Lids must be kept on containers. Serving

utensils should be rinsed in clean running water after use and wiped clean with disposable

paper towels. After service they must be thoroughly cleaned and disinfected. Crockery

should preferably be washed using an approved dishwasher.

9. Food Waste and Refuse

9.1 Food Waste

a. The collection, storage and disposal of food waste must comply with the Trust Waste

Management Policy (see separate policy on Trust intranet or refer to line manager).

b. In kitchen areas large waste bins are not to be used in food preparation areas. Where food

macerators exist they should be used (e.g. Highgate Mental Health Centre). If a waste

disposal unit is not available, all waste food from the kitchen should be put in covered

containers immediately and removed well away from food, utensils and places where food

is prepared and served.

9.2 Refuse (non-food waste)

19

a. Refuse, such as cardboard boxes, must not be allowed to pile up in the kitchen. It must be

put it in black sacks, then sealed. Sacks must be removed at regular intervals to an outside

storage area for collection.

b. Sacks must not be left near the kitchen overnight unless in a secure and dedicated storage

area. Failure to store waste properly will encourage pests.

c. There must be a daily collection from the secure storage area.

d. The kitchen refuse containers/holders must be inspected regularly for cleanliness. All must

have a lid and be foot operated.

10. Cleaning and maintenance

10.1 Management

The manager of each area is responsible for the day-to-day standards of hygiene. Defects or

faults in equipment or surfaces must be reported immediately via e mail to the TFM helpdesk.

10.2 Cleaners’ room

This should be dedicated room/cupboard sited away from food-preparation areas and all catering

cleaning equipment should be stored in it. It should have hot and cold water supplies.).

Hand washing facilities must be available within the vicinity.

10.3 Cleaning equipment

a. Disposable mops must be used. Conventional mops may only be used if their use has

been specifically approved by the Infection Control Team as result of their approval of the

means of washing and drying them.

b. All cloths (reusable and disposable), mops, buckets, aprons and gloves should be colour

coded. Red for bathrooms washrooms, showers toilets, Blue for general areas e.g.

catering office, Green for catering/food preparation areas/kitchens, Yellow for isolation

areas. (See Appendix 7)

c. Mop buckets must be of the two-chamber type. They should be filled from the sink in the

cleaners’ room, not from dinks in food preparation areas/kitchens, to avoid contaminating

food by accidental contact. After use they should be cleaned thoroughly and stored

upside-down away from food areas in order to drain and dry.

d. Scrubbing machines are only to be used by properly instructed staff and in larger units.

e. Equipment should be stored in the cleaners’ room immediately after use and not left in food

production/food handling areas.

20

f. Cleaning equipment should be specific for food areas and not removed and used

elsewhere and must be checked for hygienic efficiency and sinks and fittings should always

be clean and in working order.

10.4 Kitchen structure

When planning a new development or a major refurbishment which has food facilities the following

must be borne in mind:

10.4.1 Ceilings

a. Construction should be of smooth, impervious material, which is easy to clean.

Finishes are available in the form of stainless steel sections than can be removed, washed

and replaced with minimum disruption.

b. False or acoustic ceilings may not be suitable for kitchens, as they can present a fire

hazard and may harbour pests.

10.4.2 Doors

a. They should be of simple design so that they are easy to clean.

b. They should be flush with adjacent surfaces.

c. They must be wide enough for trolleys and equipment to pass without damage. (Double

doors with leaves in plastic or rubber are available as an option to be considered).

d. The fitting of finger and kick plates will help to prevent damage.

e. Internal doors should be fitted with a window at eye level.

f. All doors should be rodent-proof (with strips at the bottom if not almost flush to the floor).

g. Sliding doors should be avoided as they have floor tracks which are a dirt-trap and difficult

to clean.

10.4.3 Drainage

In a food production kitchen waste pipes must be of corrosion-resisting materials and have

gas-tight joints. They should be trapped to prevent the escape of odours.

10.4.4 Floors

a. They should be easy to clean.

21

b. They should withstand spillages of water, grease, acids, alkalis and cleaning agents and

heat generated from ovens.

c. They should be even and impervious without cracks or open joints, with a non-slip finish.

d. Junctions with walls should be covered.

It is important that damaged surfaces and open joints are repaired promptly, as they can harbour

pests or be a dangerous trip hazard.

10.4.5 Lifts

a. Lifts should be lined with impervious material so they can be easily cleaned.

b. The door and lift shaft should be designed to be rodent-proof.

10.4.6 Sinks

a. Food preparation sinks should be dedicated for that purpose only. Dishwashers

should be used for washing up where possible (or a dedicated washing-up area specifically

designed as such) and a separate wash-hand basin must be provided.

b. a separate sluice sink provided with hot and cold water should be in the kitchen/catering

department cleaner’s room.

c. Sink units and drainers should be of integral construction in stainless steel and so designed

and sited that cleaning below the sink can be easily carried out.

d. Stainless steel sheeting, properly covered and sealed or jointed, should be used to protect

areas behind sinks, draining boards and adjoining walls.

e. Freestanding sinks, draining boards etc. should have a stainless steel “up stand” of at least

4 inches.

10.4.7 Walls

a. They should be of substantial material that is waterproof and non-absorbent.

b. Coving at the junctions with floors and ceilings is essential.

c. Textured paint finishes are not suitable, well-jointed, glazed ceramic tiles are a practical

compromise.

d. Corners should be protected from accidental damage – also the wall surfaces behind sinks

and the cooking equipment, the protection must be resistant to excessive heat, moisture

and physical damage.

22

e. Wall mounted liquid soap dispensers and hand towel dispensers must be provided.

10.4.8 Wash-hand basins

a. These should be provided in all preparation areas, preferably of stainless steel and with hot

and cold water.

b. If possible, choose elbow or “hands free” operated mixer taps to minimise cross infection.

10.4.8 Windows

a. All opening windows need to have fly screens which should be easily removable for

cleaning.

10.5 Kitchen services

10.5.1 Electrical equipment

Every item should have its own isolating switch and indicator light, flush fitted for easy cleaning,

operating switches should be beside each machine with instructions clearly shown.

Maintenance: Check leads to mobile equipment regularly, e.g. food conveyors. Check any

thermostats for accuracy.

10.5.2 Gas operated equipment

Exposed pipe-work should be reduced to the minimum as it presents cleaning problems,

thermostats should be checked for accuracy. There needs to be a simple shut-off mechanism, in

the event of an emergency

10.5.3 Lighting

a. Proper lighting is essential not only for clear and safe working conditions but also to detect

dirt and pests.

b. Desirable standards of lighting to codes recommendations are set out in the relevant

Health Building Note 10.

c. Flush-mounted light fittings are preferable, wherever possible fittings with hanging chains

are dirt traps and difficult to access to clean.

d. In food preparation areas light bulbs and tubes of a safety type should be used, protected

to prevent contamination in the event of a breakage.

10.5.4 Steam supply

23

a) Currently no equipment is fed with a steam supply on any site.

10.5.5 Ventilation

a. As laid down in the Health Building Note 10 proper attention to ventilation is necessary to

prevent excessive heat, cooking smells, steam, condensation and dust, and to remove

contaminated air.

b. Incorrectly placed louvres and outlets in the kitchen often cause the staining of walls and

ceiling and a build-up of temperature and humidity.

c. A fresh air inflow ensures proper air distribution, but it should never come from a dirty to a

clean area.

10.5.6 Water

a. An ample supply of drinking water under adequate pressure from the mains supply should

be available with proper protection against contamination.

b. Exposed service pipes collect dust and those that are horizontal or sloping overhead are

not only difficult to clean but may cause condensation, which can drip onto food.

g. It is important to regularly check that the temperature of hot water confirms with regulatory

requirements (L8)

h. The water supply to boilers and other cooking equipment may need softening to prevent

furring and ensure efficient operation.

10.6 Kitchen and service areas

10.6.1 Delivery bay/goods entrance

a. The entrance, if possible, should allow delivery vans to back right up to the bay.

b. The surface should be even and impervious

10.6.2 Refuse collection area

See Trust Waste Management Policy and Health and Safety policies.

10.6.3 Fruit and vegetable store

Storerooms should be cool (below 10°C) and well ventilated.

10.6.4 Dry goods store

24

The following specifications apply to chef's storerooms.

a. Store rooms should be dry, properly ventilated and well lit and should be large enough to

allow easy access to all contents.

b. Adjustable racking with impervious shelving should be installed.

c. Tables should have stainless steel working surfaces and cutting boards should be of non-

permeable material.

d. Non-absorbent, easy-to-clean storage bins with tight-fitting lids should be used.

10.6.5 Cold storage

a. Chilled stores, larders and cooling-rooms: Temperature should be kept by controlled

ventilation at or below 8°C. Floors should be at the same level as the kitchen for ease of

access to mobile food-storage racks and trolleys. It should be tiled and have a fall for

drainage. Shelving should be removable and adjustable - preferably of stainless steel or

alloy construction, since other types rust and wood is hard to keep clean. Interiors of large

cold stores should have easy-clean surfaces, e.g. stainless steel sheeting.

b. Kitchen refrigeration: Check daily to ensure a temperature below 5°C is maintained. All

refrigerators should defrost automatically.

c. Deep freeze stores and cabinets: Storage temperatures for foods should be clearly

displayed on the outside of the store or cabinet freezer. All doors must be close fitting, fitted

with an airtight gasket and walk-in store freezers should be openable from the inside.

10.6.6 Equipment store

This should be a purpose-built room of adequate size for storing all small equipment not in current

use.

10.6.7 Preparation and cooking areas

a. To prevent food contamination, preparation and storage surfaces should be impervious

and easy to clean thoroughly.

b. Wooden surfaces must not be used. Cutting slabs and chopping blocks should be made of

impermeable materials.

c. Attention should be paid to the supporting structure of preparation surfaces so that they are

easily cleanable.

25

d. Tables and worktops should stand away from walls to make cleaning easier. Ideally,

they should be mobile: stainless steel mobile worktops are durable, hygienic and easy to

clean.

10.6.8 Trolley bay and trolley wash

The area should be of a similar construction to that of the kitchen, with drainage channels for

hosing down.

10.6.9 Pot wash

In large kitchens where pot washes exist (such as St Pancras staff restaurant) the design should

be as follows:

a. The area should be of similar construction to that of the kitchen, with drainage channels for

hosing down.

b. There should be adequate space on the worktop for stacking dirty pots and pans and a

waste disposal machine for the residue from pans.

c. There should be a large sink for soaking pans prior to washing. To minimise handling, the

soaking and washing-up sinks should be side by side. A third sink should be available for

thorough rinsing of pans with an adjacent worktop space for drying.

d. Duckboards may be needed in front of the sinks for the operator to stand on.

e. A power operated scrubber brush or machine could be provided to remove hard deposits.

f. Pans may be stacked on mobile racks. Utensils could be stored on specially built racks to

reduce handling.

g. In large units, a purpose-built dishwasher may be added which would have a much higher

final-rinse water temperature than hand rinsing would achieve.

10.6.10 Toilet facilities

a. These should be provided for food handlers and include proper hand washing, soap and

drying facilities. "Now wash your hands" notices must be displayed.

b. Food handlers must not be permitted to clean any sanitary area.

c. A ventilated corridor or space between toilets and food rooms is required.

d. Toilet areas should be well lit and properly ventilated.

26

e. Walls, floors and window ledges should have impervious, easy-clean surfaces.

10.6.11 Changing-rooms

a. Good lighting and proper ventilation are required in these areas.

b. Each staff member should have a locker for outdoor clothes, which should be kept apart

from clean protective clothing.

c. Washing facilities should include showers.

10.7 Kitchen equipment

10.7.1 Choice of equipment

When choosing equipment for kitchens it is important to make sure it is safe to operate and easy

to clean and maintain. For further advice contact the Estates and Facilities Department.

10.7.2 Maintenance and safety

All kitchen equipment should be included in a regular maintenance programme, according to

manufacturer's instructions. Concise instructions for operating should be displayed by machines.

All attachments should be kept in a dry well-ventilated cupboard when not in use.

Deep fryers

Fryers should have a cool zone, where sediment can collect without charring, and with provision

for draining off fat or oil. Oil filtering machine or system should be used. An overriding thermostat

must be fitted. Thermostats should be checked and recalibrated regularly.

Ovens (microwave)

Instructions for use must be displayed prominently on or next to the oven. Regular safety checks

should be made by the manufacturer or other qualified person. This will reduce the risk of high

frequency emission.

Ovens (roasting, baking and range)

It is important to regularly check thermostats and operating switches and to keep door handles

and catches in good order.

Ovens (steaming) combination

There should be a programmed examination of safety valves, door seals and interlocking door

mechanism. It is important to empty and clean grease traps each week.

10.8 Vending machines

a) All water supplies to vending machines must conform to EEC Directive 778/80/EEC.

b) Vending machines should be installed to the code of practice outlined in the Automatic

Vending Association of Great Britain publication 'Hygiene and Water Quality'

27

c) The Food Hygiene (General) Regulations 1970 and the Food Act 1984 apply to vended food.

d) All perishable food should be packed in a material designed for food use.

e) All vending machines should be maintained and cleaned according to the manufacturer's

instructions.

10.9 Ward kitchens

10.9.1 Hygiene regulations

These are subject to Food Hygiene (General) Regulations 1970 and amendments so the following

guidance applies:

a) The senior nurse/manager is responsible for maintaining day-to-day standards of hygiene,

including the ward fridge.

b) The joint environmental or FM audits of food-handling areas also include ward kitchens.

c) All those handling food (including nursing staff) should be trained in food hygiene. This

must include the following:

Hand washing

Personal Hygiene

Use of correct Personal Protective Equipment (aprons, gloves and hair covering)

10.9.2 Equipment and maintenance

a. The ward kitchen should be managed to the same standards as the catering department

kitchens so that the highest standards of hygiene can be maintained. Dishwashing

equipment should be installed and used.

b. Defects or faults in kitchen equipment or surfaces must be reported to the TFM contractor’s

helpdesk via e mail, with a request for an indication of the timescale within which the

remedial works will be done.

c. A regular inspection for defects needing repair or replacement of equipment must be

established.

10.9.3 Storage

a. All dry food must be stored in moisture proof and pest-proof containers in a cupboard with

metal or plastic covered shelves.

b. All food must have a “use by” date.

28

10.9.4 Refrigerators

a. All perishable and high-risk food must be stored in refrigerated conditions (1°C - 5°C)

b. A regular cleaning and defrosting schedule must be implemented.

c. Fridges should be used only for short-term storage and food must not be stored in

ice boxes.

d. All leftovers and out-of-date food must be discarded daily.

e. Restrictions should be placed on service users and employee's own food; if allowed, it

should be kept in labelled and sealed containers.

f. Service users (with the exception of community homes) should not have unsupervised

access to the refrigerator.

g. All refrigerators and freezers must be fitted with suitable thermometers. Temperatures must

be checked and recorded daily.

NON FOOD ITEMS MUST NOT BE STORED IN THE FOOD REFRIGERATOR.

10.9.5 Cleaning

a. All equipment, work surfaces and utensils must be thoroughly cleaned with a

recommended detergent/disinfectant. Separate cleaning equipment and materials should

be stored for the kitchen area. Colour coded cloths should be used. (see Appendix 7)

b. Crockery, cutlery and food containers should be placed in the dishwasher or hand washed

using the two-sink method and recommended detergent/disinfectant. All items should be

air-dried or dried with disposable paper towels not tea towels.

10.9.6 Food Waste

Must be discarded by using a waste disposal unit, where one exists, otherwise in black bags.

10.9.7 Microwaves

a. Should be purchased in conjunction with the Estates and Facilities Department.

b. Where a hot meal is provided by the TFM contractor food must NEVER be retained

for re-heating by microwave.

a. If there are any concerns or problems regarding the safety or quality of food intended for

client consumption, contact the TFM helpdesk immediately.

11. Pests

29

11.1 Pest Control

a. Cleaning schedules must be adhered to. The build up of residual deposits behind and

beneath equipment must be prevented.

b. Dry goods must be inspected regularly and any signs of infestation reported to the

manager or supervisor.

c. All pest sightings or any evidence of pest activity must be reported to the manager or

supervisor and Estates and facilities Helpdesk.

d. All refuse and food waste must be removed from the kitchen at night.

e. Staff must never encourage animals or birds by feeding them.

f. Any defects in the building fabric must be reported the TFM help desk for repair as these

could be conducive to infestation.

11.2 Pest Control Services

a. Pest Control and preventative services are provided across all the Foundation Trust estate and the aim is to eradicate all pests. However, managers must report on-going pest infestations that have not been adequately dealt with on Datix.

12. Dissemination and Implementation Arrangements

This policy will be made available to staff on the intranet. In areas where there may be temporary

staff used on occasion (such as agency chefs) who do not have access to the intranet paper

copies of this policy will be made available to those units.

13. Monitoring and Auditing Arrangements

Compliance will be monitored on the scheduled audit visits conducted by Estates and facilities

managers and the infection control team. Where there are failures found assistance will be

provided to ensure statutory compliance is adhered to and best practice is implemented.

14. Review of Policy

The policy will be reviewed should a new piece of legislation or guidance be published and a full

review will take place in two years.

30

Appendix 1

Equality Impact Assessment Tool

Yes/No Comments

1. Does the policy/guidance affect one

group less or more favourably than

another on the basis of:

Race no

Ethnic origins (including gypsies and

travellers) no

Nationality no

Gender no

Culture no

Religion or belief no

Sexual orientation including lesbian, gay and

bisexual people no

Age no

Disability - learning disabilities, physical

disability, sensory impairment and mental

health problems

no

2. Is there any evidence that some groups

are affected differently?

no

3. If you have identified potential

discrimination, are any exceptions valid,

legal and/or justifiable?

n/a

4. Is the impact of the policy/guidance likely

to be negative?

no

5. If so can the impact be avoided? n/a

6. What alternatives are there to achieving

the policy/guidance without the impact?

n/a

7. Can we reduce the impact by taking

different action?

n/a

31

Appendix 2 Hazard Analysis Critical Control Point (HACCP)

Article 5 of Regulation (EC) No.852/2004 of the European Parliament and the Council on Hygiene

of foodstuffs requires that food businesses have in place, Implement and maintain procedures

based on Hazard Analysis Critical Control Point (HACCP). This is a formal food safety

management system which provides direct instruction of procedures which have been

implemented following an assessment of hazards and their required controls.

The HACCP system is shown below:

HACCP Process Flow Diagram

CCP

1 PURCHASE OF RAW MATERIALS

CCP

2 RECEIPT OF RAW MATERIALS

CCP

3 STORAGE OF RAW MATERIALS

CCP

4 PREPARATION

CCP

5 COOKING

CCP

6 PORTIONING

CCP

7 DISTRIBUTION

CCP

8 SERVING

CCP

9 CLEANING

CCP

10 PEST CONTROL

32

STEP 1: PURCHASING Critical Control Point 1

SPECIFIC CONTROL MEASURES

1. Food products will only be purchased from reputable NHS approved suppliers and an

“Approved Supplier” list will be maintained by the Estates and Facilities Department

and the TFM contractor.

2. All food products purchases will be of good microbiological quality.

3. Purchasing contracts set up with approved suppliers will include product

specifications.

4. Suppliers will be instructed to deliver high risk and perishable food at a specific

maximum temperature of:

+4° C - Fresh Meat, Poultry, Offal, Fish

+5° C - Other chilled goods e.g. dairy products

-18° C - Frozen Food

-13° C - Frozen Meat, Meat products, Poultry

-20° C - Ice Cream

5. Suppliers of food items will be assessed either centrally through NHS due diligence

processes or by a Food Hygiene Questionnaire and an audit of their premises and

references (depending on the potential risk from products to be supplied). An

assessment will be made on the suppliers operating standards and this will be used

to decide the suitability of the supplier to supply goods to the Trust.

6. The performance of each supplier is periodically reviewed. Unsatisfactory

performance is likely to result in the suspension of that supplier.

CHECKS

Examination of completed “Goods Inward” historical records.

Auditing of suppliers premises as appropriate.

Microbiological/Chemical/Compositional sampling of Suppliers products.

Physical examination and tasting of products.

RECORDS

List of approved suppliers under the NHS framework agreement.

Supplier Audit records.

Product Specifications and warranties.

SYSTEM CHECK

This procedure will be reviewed on a regular basis according to Review Procedures.

HAZARDS

Unsafe products.

Unsatisfactory quality, nature & substance of products to be used as ingredients.

33

Unfit products.

SPECIFIC CONTROL MEASURES 1. Food products will only be purchased from reputable NHS approved suppliers

and an “Approved Supplier” list will be maintained by the Estates and Facilities Department and the TFM contractor.

2. All food products purchases will be of good microbiological quality. 3. Purchasing contracts set up with approved suppliers will include product

specifications. 4. Suppliers will be instructed to deliver high risk and perishable food at a specific

maximum temperature of: +4° C - Fresh Meat, Poultry, Offal, Fish +5° C - Other chilled goods e.g. dairy products -18° C - Frozen Food -13° C - Frozen Meat, Meat products, Poultry -20° C - Ice Cream 5. Suppliers of food items will be assessed either centrally through NHS due

diligence processes or by a Food Hygiene Questionnaire and an audit of their premises and references (depending on the potential risk from products to be supplied). An assessment will be made on the suppliers operating standards and this will be used to decide the suitability of the supplier to supply goods to the Trust.

6. The performance of each supplier is periodically reviewed. Unsatisfactory

performance is likely to result in the suspension of that supplier.

CHECKS Examination of completed “Goods Inward” historical records. Auditing of suppliers premises as appropriate. Microbiological/Chemical/Compositional sampling of Suppliers products. Physical examination and tasting of products.

RECORDS List of approved suppliers under the NHS framework agreement. Supplier Audit records. Product Specifications and warranties.

SYSTEM CHECK This procedure will be reviewed on a regular basis according to Review Procedures.

34

STEP: RECEIPT Critical Control Point: 2

HAZARDS Microbiological Contamination Spoilage of goods Chemical Contamination Physically damaged goods Physical Contamination (foreign bodies)

SPECIFIC CONTROL MEASURES Food items will be received in such a way as to minimise the risk of cross contamination: 1. The responsibility for incoming goods is that of the designated person,

normally a chef/catering manager/catering assistant 2. All received goods will be checked against specifications for quality, quantity,

temperature, packaging condition, appearance, durability code and other considerations as laid down. In particular: a) Fresh meat, poultry, offal and fish will be rejected if delivered at a

temperature above 4°. b) Chilled goods will be rejected if delivered at a temperature above 8° c) Frozen food will be rejected if delivered at a temperature above –13° d) Ice cream will be rejected if delivered at a temperature above –20° e) Frozen meat, meat products and poultry will be rejected if delivered at a

temperature above –13° degrees. In all instances, core temperatures must be recorded and records kept for a minimum of three months. 3. After goods have been checked against specifications and accepted they must

be quickly transferred to the appropriate storage location. 4. Non conformance with any of the above procedures will be reported and dealt

with by the appropriate line manager.

CHECKS Visual check of food – general appearance, quality, condition of packaging, “use-by” dates and signs of infestation or damage by pests e.g., rodents, insects, birds etc. Microbiological, chemical and compositional checks on occasions if deemed necessary. Measurement of food temperatures using a food probe thermometer.

RECORDS Goods Inward check forms.


STEP: RECEIPT – Meat, Poultry, Offal, Fish

Critical Control Point: 2a

35

AZARDS

Microbiological Contamination Spoilage of goods Chemical Contamination Physically damaged goods Physical Contamination (foreign bodies)

SPECIFIC CONTROL MEASURES Meat, poultry, offal & Fish will be ordered from approved suppliers as required to arrive at a specified time prior to cooking/regeneration (depending on catering modality). 1. All items will be in designated transport which is refrigerated as appropriate

and products will be packaged as per agreed standards. 2. Staff involved in receipt and handling of these products will wear approved

uniform and wash hands before and after handling. 3. Goods on receipt will be checked against the original order and a record made

as to compliance with the specifications. The appropriate Manager will be notified of any contravention’s of specifications, in particular: a) Short delivery. b) Damaged Goods. c) Goods not to specification, particularly temperature, and quality.

4. Where possible goods will be removed from their outer packaging which will

be appropriately disposed of, in accordance with the Trust Waste Policy. 5. Goods will be transferred to the appropriate storage area within 20 minutes of

receipt.

CHECKS Visual check of food – general appearance, quality, condition of packaging, “use by” date codes and signs of infestation or damage by pests e.g., rodents, insects, birds etc. Microbiological, chemical and compositional checks as necessary. Measurement of food temperatures using a food probe thermometer.

RECORDS Goods Inward check.


36

STEP: RECEIPT – Fruit & Vegetables

Critical Control Point: 2b


SPECIFIC CONTROL MEASURES Fruit & Vegetables will be ordered from approved suppliers as required to arrive at a specified time prior to use. 1. Outer packaging will be removed where possible. 2. All produce will arrive in designated transport which is refrigerated as

appropriate and products will be packaged as per agreed specification. 3. Staff involved in receipt and handling of these products will wear approved

uniform and wash hands before and after handling. 4. Goods on receipt will be checked against the original order and a record

made as to compliance with the specifications. The appropriate Manager will be notified of any contravention’s of specifications, in particular:

a) Short delivery. b) Damaged Goods. c) Goods not to specification, particularly temperature, organoleptic quality,

and fitness. 5. Goods will be transferred to the appropriate storage area within 20 minutes

of receipt.

CHECKS Visual check of food – general appearance, quality, condition of packaging, “use by” dates and signs of infestation or damage by pests e.g., rodents, insects, birds etc. Microbiological, chemical and compositional checks as necessary. Measurement of food temperatures using a food probe thermometer.



STEP: RECEIPT – Dairy Goods

Critical Control Point 2c

37


SPECIFIC CONTROL MEASURES Dairy Foods will be ordered from approved suppliers as required to arrive at a specified time prior to use/sale (staff restaurant only). 1. All produce will arrive in designated transport which is refrigerated as

appropriate and products will be packaged as per agreed specifications. 2. Staff involved in receipt and handling of these products will wear approved


made as to compliance with the specifications. The appropriate Manager will be notified of any contravention’s of specifications, in particular: a) Short delivery. b) Damaged Goods. c) Goods not to specification, particularly temperature, organoleptic quality,

and fitness. 4. As appropriate goods will be removed from their outer packaging which will

be appropriately disposed of. 5. Goods will be transferred to the appropriate dairy storage area within 20

minutes of receipt.




STEP: RECEIPT – Dried and Canned Goods

Critical Control Point: 2d

38


SPECIFIC CONTROL MEASURES Dried and canned goods will be ordered from approved suppliers as required to arrive at a specified time prior to use. 1. All goods will be received in the dedicated reception area where outer

packaging will be removed. 2. All goods will arrive in designated transport, packaged as per agreed

specification and refrigeration if necessary. 3. Staff involved in receipt and handling of these products will wear approved


made as to compliance with the specifications. The appropriate Manager will be notified of any contravention’s of specifications, in particular: d) Short delivery. e) Damaged Goods. f) Goods not to specification, particularly temperature, organoleptic quality,

and fitness. 5. As appropriate goods will be removed from their outer packaging which will

be appropriately disposed of. 6. Goods will be transferred to the appropriate storage area.




39

STEP: RECEIPT – Frozen Goods

Critical Control Point: 2e

AZARDS Microbiological Contamination Spoilage of goods Chemical Contamination Physically damaged goods Physical Contamination (foreign bodies)

SPECIFIC CONTROL MEASURES Frozen foods will be ordered from approved suppliers as required to arrive at a specified time prior to production. 1. All items will arrive in suitably refrigerated transport, packaged as per agreed

specification. 2. Staff involved in receipt and handling of these products will wear approved


made as to compliance with the specifications. The appropriate Manager will be notified of any contravention’s of specifications, in particular: g) Short delivery. h) Damaged Goods. i) Goods not to specification, particularly temperature, organoleptic quality,

and fitness. 4. Goods transferred to the appropriate freezer store maintain separation of raw

and cooked products.




40

STEP: STORAGE Critical Control Point : 3

HAZARDS Microbiological Contamination Spoilage of goods Chemical Contamination Physically damaged goods Physical Contamination (foreign bodies) Growth of pathogens

CHECKS Daily Temperature monitoring programme. Daily stock check programme. Management audits.

RECORDS Temperature Check – Daily Hygiene Audit – Management Audits.


STEP: STORAGE – Meat, Poultry, Offal, Fish

Critical Control Point : 3a


SPECIFIC CONTROL MEASURES Foods will be stored in the meat cold store at the appropriate temperatures as follows:- Frozen - Target= -21 degrees Critical Limit= -18 degrees Chilled - Target= +0 degrees Critical Limit= +1 degrees Chilled products will be stored in the correct manner i.e. Products will be placed in correctly sized containers. Only designated colour coded clean containers must be used. Only designated colour coded clean mobile racking or trolleys must be used. Containers must be placed on racks provided. No containers will be placed directly on the floor. Strict product separation will be applied at all times.

41

Containers will always be neatly arranged in storage to facilitate effective cleaning and allow adequate air movement, particular in temperature controlled environments. Frozen products will be stored in the freezer store in its outer packaging or otherwise suitably protected. Strict stock control procedures will be adopted at all times. Non-conformance with any of the above procedures will be dealt with by the Manager or designated deputy

CHECKS Daily Temperature monitoring programme. Weekly stock check programme. Internal audit.

RECORDS Temperature Records. Stock check.


STEP: STORAGE – Fruits & Vegetables

CCP: 3b


SPECIFIC CONTROL MEASURES Foods will be stored in the Vegetable store at the appropriate temperatures as follows:- Frozen - Target= -21 degrees Critical Limit= -18 degrees Chilled - Target= +4 degrees Critical Limit= +5 degrees Chilled products will be stored in the correct manner i.e. Products will be placed in correctly sized containers. Only designated colour coded clean containers must be used.

42

Only designated colour coded clean mobile racking or trolleys must be used. Containers must be placed on racks provided. No containers will be placed directly on the floor. Strict product separation will be applied at all times. Containers will always be neatly arranged in storage to facilitate effective cleaning and allow adequate air movement, particular in temperature controlled environments. Frozen products will be stored in the freezer store in its outer packaging or otherwise suitably protected. Strict stock control procedures will be adopted at all times. Non-conformance with any of the above procedures will be dealt with by the Manager or designated deputy




STEP: STORAGE – Dairy Goods

Critical Control Point: 3c


SPECIFIC CONTROL MEASURES Dairy Goods will be stored in the dairy cold store at the appropriate temperatures as follows:- Chilled - Target= +4°C Critical Limit= +5°C

43

Chilled products will be stored in the correct manner to facilitate effective cleaning and allow adequate air movement. Goods must be placed on racks provided. No goods or containers must be placed directly on the floor. Strict stock control procedures will be adopted at all times. Non-conformance with any of the above procedures will be dealt with by the Manager or designated deputy




STEP: STORAGE – Dried & Canned Goods Critical Control Point: 3d


SPECIFIC CONTROL MEASURES Canned Protein items will be stored in the general cold store at temperatures between 1 degree and 4 degrees. Chilled products will be stored in the correct manner to facilitate effective cleaning and allow adequate air movement. Goods must be placed on racks provided. No goods or containers must be placed directly on the floor.

44

Strict stock control procedures will be adopted at all times. Non-conformance with any of the above procedures will be dealt with by the Manager or designated deputy




STEP: STORAGE – Frozen Food

Critical Control Point: 3e


SPECIFIC CONTROL MEASURES Frozen food will be stored in the freezer store at the appropriate temperatures as follows:- Frozen - Target= -21°C Critical Limit= -18°C Frozen products will be stored in the correct manner to facilitate effective cleaning and allow adequate air movement. Goods must be placed on racks provided. No goods or containers must be placed directly on the floor. Strict stock control procedures must be adopted at all times.

45

CHECKS Daily Temperature monitoring programme. Weekly stock check. Internal audit.



STEP: PREPARATION

Critical Control Point: 4


SPECIFIC CONTROL MEASURES In units where food is prepared from fresh it is not feasible, due to kitchen size to have separate dedicated preparation areas in order to minimise risks or cross contamination: It is key the following are kept separate during the preparation process: Raw meat, fish & poultry. Vegetables Therefore different food types need to be prepared on dedicated surfaces, which

can be colour-coded chopping boards using dedicated utensils. Red for raw

poultry/meat. Green for vegetables/salad Blue for raw fish and yellow for cooked meat. White chopping boards may be used for cutting bread (not WOODEN bread boards) Personnel handling specific raw food types need to confine themselves to one physical area in the kitchen and use specific raw food colour-coded chopping boards and implements.

46

Persons engaged in preparation of food must conform to high standards of personal hygiene. All preparation areas must be maintained in a clean and hygienic and pest free condition.

CHECKS Daily Temperature monitoring programme. Daily cleaning check programme.

RECORDS Cleaning check.


STEP: PREPARATION – Meat, Poultry, Offal, Fish

Critical Control; Point: 4a


SPECIFIC CONTROL MEASURES Fresh meat, offal, poultry and fish will be decanted into clean colour coded containers and moved to a dedicated preparation area if available, or board, if not. Frozen meats will be defrosted using dedicated thawing equipment to between +0° and +4°before being moved to a preparation area for chopping etc. Raw meat, offal, poultry and fish will be received, prepared and assembled in such a way as to minimise the transfer of any contaminating organisms to other production areas. Products assembled in the preparation area will either:- Proceed directly to cooking; Be returned to a fridge for storage prior to cooking. Knives, cutting boards, containers, trolleys and disposable aprons will be colour coded red.

47

Personnel will be designated to work in the area as required and will undertake tasks in the following manner:- Wear disposable protective aprons and hair covering and gloves when working with these food types. To be disposed of once these foods have been prepared before moving to a different area of the kitchen or different food type. Chefs must wash hands before, during and after commencing work using the wash hand basin provided.

CHECKS Daily Temperature monitoring programme. Daily cleaning check programme. Visual audit



STEP: PREPARATION – Vegetables

CCP: 4b


SPECIFIC CONTROL MEASURES Fresh vegetables will be decanted into clean colour coded containers (green) and moved to dedicated preparation areas as required. Frozen vegetables will be taken from the deep freeze and decanted into colour coded containers when needed. Vegetables will be prepared in such a way as to minimise the transfer of any contaminating organisms to other food items. Vegetables once prepared will either proceed directly for cooking or be stored appropriately for a short period of time Prepared salad may be returned to cold storage to maintain a low temperature until food service.

48

Knives, cutting boards, containers, trolleys and disposable aprons will be colour coded green. Personnel will be required to wash hands before, during and after commencing work using the wash hand basin provided in this area. With regard to the preparation of products intended for the use in the making of salads and sandwiches, where contaminating organisms will be transferred to protein items such as cooked meats and egg, it is important that preparation and washing procedures are arranged in such a way as to reduce the bacterial load on finished salad items for transfer to the chilled sandwich preparation area or the high-risk food prep area.




STEP: PREPARATION – Bakery

Critical Control Point: 4c


SPECIFIC CONTROL MEASURES This area will primarily be involved in the production of sweet and savoury pastry and other bakery goods. Ingredients will be received, prepared and assembled in such a way as to minimise the transfer of any contaminating organisms to other production areas. Products assembled in the preparation area will either:- Proceed directly to the cooking area or be returned to cold storage prior to cooking (e.g. pastry).

49

Knives, cutting boards, containers, trolleys and disposable aprons will be colour coded white. Catering personnel must wash hands before, during and after commencing work using the wash hand basin provided in this area.




STEP: COOKING


HAZARDS Survival of Pathogens Chemical Contamination Physical Contamination

CONTROL MEASURES All raw foods will be cooked to a minimum core temperature of 70°C in order to ensure the destruction of non-sporing pathogens. The temperature will be monitored by inserting a food probe thermometer into the slowest heating point (normally the centre) and the reading recorded. For nutritional and microbiological reasons, cooking will be automatically controlled with correct settings and setting of the sensor to ensure proper cooking. Hot holding of food after cooking then chilling is dangerous and not allowed. Staff engaged in cooking operations will operate in accordance with the Personal Hygiene rules

50

Cooking areas and equipment will be maintained in clean, hygienic and pest free conditions and kitchen cleaning will be undertaken according to the agreed cleaning schedule for the area.

CHECKS Measurement of temperature during cooking using sanitised food probe thermometer. Measurement of cooking time.

RECORDS Cooking check.


STEP: PORTIONING


HAZARDS Microbiological Contamination Chemical Contamination Physical Contamination Spoilage

CONTROL MEASURES All handling and portioning operations of cooked food will be carried out in a dedicated food preparation area preferably in a temperature of less than 8° C. When food is portioned after cooking, this will be completed as soon as possible and in any event within 30 minutes of leaving the cooker. All food should be covered in metal gastro norm containers and placed within heated trolleys immediately; hot food should not be allowed to go below 65°C. Staff engaged in portioning operations will operate in accordance with the rules of the Personal Hygiene Policy. High risk prep. Areas and equipment will be maintained in clean, hygienic and pest free conditions according to the agreed cleaning schedule for the area.

51

CHECKS Compliance with food cooking time and temperature guidelines Temperature probing of food in trolleys.

RECORDS Trolley temperature monitoring sheets


STEP: DISTRIBUTION


HAZARDS Microbiological Contamination Growth of pathogens Chemical Contamination Spoilage Physical Contamination (foreign bodies)

CONTROL MEASURES The temperature of cooked food will be maintained above 73°C throughout the entire plating & distribution period. Should the temperature of cooked food during plating and distribution go below 73° the food will be regarded as unsuitable for use and discarded. Personnel will be designated to work in this area as required and will undertake tasks in the following manner: - Wash hands before, during and after the plating/packaging operation using the wash hand basin provided. Wear colour coded disposable protective clothing when working in this area. This clothing should be disposed of when leaving the area. Use colour coded disposable gloves when handling products as appropriate. Distribution containers and trolleys will be held in appropriate store. Distribution will be carried out on refrigerated/heated vehicles. Insulated containers may be used for short distribution runs, within a building.

CHECKS Daily temperature monitoring of environment. Temperature of despatch vehicle and time of despatch.

52

RECORDS Trolley monitoring records Despatch Records.


STEP: SERVING


HAZARDS Survival of Pathogens Chemical Contamination Physical Contamination (foreign bodies)

CONTROL MEASURES Service will begin as soon as possible and no longer than 15 minutes after the food has been delivered. All food will be served at a minimum core temperature of 73°C degrees. Food intended to be eaten cold will be served as soon as possible and within 30 minutes of removal from chilled storage. Any meals not consumed will be destroyed and not reheated or returned to chilled storage. Staff engaged in serving operations will operate in accordance with personal hygiene rules All serving areas and equipment will be maintained in clean, hygienic and pest free conditions and regular cleaning carried out in line with the cleaning schedule.

CHECKS Monitoring of product temperature on serving.

RECORDS Serving Records

SYSTEM CHECK This procedure will be reviewed on a regular basis according to Review

53

Procedures.

STEP: CLEANING


HAZARDS Microbiological Contamination Chemical Contamination Growth and pathogens

GENERAL CONTROL MEASURES All cleaning will be carried out in accordance with the daily and weekly cleaning schedules. All food contact surfaces will be cleaned using a bacterial cleanser. All cleaning products will be purchased through official channels and be suitable for the environment and nature of the cleaning task. COSHH Training will be available for all cleaning chemicals. COSHH data sheets will also be available for reference. Noncompliance with any of the above procedures will be dealt with by the manager of supervisor.

CHECKS Daily cleaning check list. Weekly additional cleaning check list. Catering hygiene audit.

RECORDS Approved supplier’s list. Hygiene audit sheet. Weekly cleaning check list.


54

STEP: PEST CONTROL Critical Control Point: 10

HAZARDS Microbiological Contamination Growth of pathogens Chemical Contamination Spoilage Physical Contamination (foreign bodies)

SPECIFIC CONTROL MEASURES All sites must be maintained and pest proofed to prevent the entry of pests. All sites must be kept clean and tidy, to prevent the harbourage of pests and good housekeeping. All sites must be monitored regularly for the presence of pests within a pest control program. All staff must be aware of the pest reporting procedure and actions to be taken in the event of the presence of pests. Food items shall be stored correctly. Non-conformance with any of the above procedures will be dealt with by the Manger or designated Supervisor.

CHECKS Visual Checks. Catering hygiene Audit.

RECORDS Hygiene audit sheets. Pest control records.


55

Appendix 3

Useful Contact Numbers

Further Advice May be Obtained From: Infection Control: 02033173353 Estates & Facilities 02033176773 Engie Help Desk 02033173484

56

Appendix 4

CATERING STAFF SICKNESS RECORD FORM

NAME: First Day of Sick Reporting ________________ Time reported: Shift start time: Work Location: Expected date of return: CONTACT TELEPHONE NUMBER: told to call before return told to call before end of sick note Brief details of sickness:_____________________________________________________________ Self cert within 7 days valid to___________ Doctors cert received after 7 days valid to____________ Additional doc note valid to___________ Additional doc note valid to _______________________ Additional doc note valid to___________ Additional doc note valid to _______________________ Nb: All sick notes to be forwarded immediately to Assistant Managers. Sick notes should be received before any previous note expires or this could affect pay Further comment during sick period: _____________________________________________________________________________________________________________________________________________________________________________________________________________________ ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ OCCUPATIONAL HEALTH REFERAL APPOINTMENT DATE: ____________________

57

RETURN TO WORK DECLARATION This form must be completed by all staff immediately on return to work and before handling food, following any period of absence due to illness, injury or holiday CONSEQUENCES OF SICKNESS DISCUSSED During your absence from work: ave you suffered from vomiting, diarrhoea or any other stomach or bowel disorders? YES/NO Have you suffered from any infectious condition of the skin, nose, throat, eyes or ears? YES/NO Have you suffered from a raised temperature? YES/NO Have you been in contact with anyone suffering from typhoid, paratyphoid, cholera, gastro-enteritis or any of the symptoms in questions 1 and 2? YES/NO Is there any reason why you would consider you are unfit to return to work? YES/NO This form must be completed under the supervision of the individual’s supervisor and signed by the employee at the time of completion. Completed forms should be immediately sent to Assistant Management. Staff Signature: Date: Interviewer Signature: Date: Guidance notes for Managers / Supervisors If the answer to any of the above questions is YES, the employee must not be allowed to come into contact with food until he / she has been assessed as fit to work by the Occupational Health Service. Please contact the Occupational Health Service at: Occupational Health Department St Pancras Hospital 02033173350.

58

Appendix 5

References

Statutory

Instruments (HMSO). England and Wales: The Food Hygiene (General) Regulations 1970.

(S11970 No 1172) as amended by the Food Hygiene (Amendment) Regulations 1991 (SI 190 No

1431) and 1991 (SI 1991 No 1343). Northern Ireland: Food Hygiene (General) Regulations

(Northern Ireland) 1964 (SR and O (NI) 1964 No 129).

Food Safety Act 1990 ch. 16 HMSO.

Food Hygiene and Pest Control in the Health Service HC (86) 14.

The Hospital Food Standards Panel Report (2014)

“Eat Well Nurse Well” RCN campaign (2014)

Cleaning Catering, HMSO.

Guidelines on Pre-cooked Chilled Foods, HMSO.

HN (77) Safe Preparation of Turkey, available from EHF3A, Department of Health, Eileen House,

Elephant and Castle, London, SE1 6EF.

Domestic Service Advice Notes:

No. 2 Dishwashing in Hospital Wards

No. 5 Introduction to Pest Control in Hospitals

NHS Conditions of Contract for Pest Control 1991 and Guidance Notes

The notes 2 and 5 are available from Department of Health. The NHS Conditions of Contract and

Guidance Notes are available from HMSO Norwich (Tel: 0603 695079). Technical advice on all

aspects of pest control can be obtained from EHF4A, Department of Health, Hannibal House,

Elephant and Castle, London, SE1 6TE (Tel: 020 7972 2000 ext. 22293 or 21939).

Health Surveillance of Catering Departments and Food Handlers in the NHS: The Role of the

Occupational Health Department, obtainable from the Occupational Health Department, Bernard

Ireland House, Royal United Hospital, Combe Park, Bath BA1 3NG.

Wessex Regional Health Authority: Quality Standards for Food Services – Food Hygiene

Standards.

Health Building Note 10, HMSO.

59

Drinks Vending Machines – Codes of Practice on Hygiene and Water Quality – Published by

AVAB, Barrett House, High Street, Banstead, Surrey, SM7 2LZ.

Hygiene For Management - Richard A Sprenger 13th Edition 2007

Published by Highgield .Co. UK Highfield House, Sidings Court, Lakeside, Doncaster, South

Yorkshire, DN4 5NL

60

Appendix 6

Food Poisoning

Food poisoning is usually traced to a bacterial source. Chemical contamination is extremely rare.

The following are the most common types of poisoning and their causes.

Salmonella

Where present:

Raw meat, poultry, untreated mil, and made-up foods such as sausage meat, mince, mayonnaise

and egg mixes.

How contamination is carried:

Often contamination is from food to hands, utensils or work surfaces which in their turn can

contaminate the surfaces of foods such as ham, corned beef or other cold meats to be eaten

without further cooking. There can also be direct contamination from raw to cooked food.

Symptoms:

Nausea, vomiting, abdominal pain and diarrhoea, possibly accompanied by headache and fever –

from 6-72 hours after eating (usually 12-36 hours).

Special Care:

Frequent hand washing by food handlers can avoid this. Staff should thoroughly clean utensils

and work surfaces before re-use. There should be separate areas for raw and cooked food

wherever possible.

Staphylococcus Aureus

Where present:

Found on normal healthy skin, in the nose or throat – or septic lesions.


It is transferred by infected hands directly onto cooked food. The organism, though usually

destroyed by normal cooking, produces a heat-resistant toxin. Once contamination occurs in

certain made-up or prepared dishes, re-heating or even thorough cooking will not destroy it.

Symptoms:

61

The symptoms are vomiting, occasional abdominal pain, diarrhoea, headache, sweating and

exhaustion from 1-6 hours after eating.

Special care:

This should be avoided by frequent hand washing by food handlers. Those with infected wounds

on hand and arms should not handle food before the infection has healed. Where possible staff

avoid touching cooked food.

Clostridium Perfringen

Where present:

This is present in soil, human excreta, in raw meat and poultry and in other foods including

dehydrated products.


Contamination is caused by spores forming in food, soil and dust and capable of surviving heat

and dehydration – they may be activated by cooking and germinate and multiply to the large

numbers necessary to cause illness.

Outbreaks are liable to occur in larger-scale catering where meat and poultry dishes are pre-

cooked, cooled slowly, incorrectly stored and then reheated in adequately. BARBECUES ARE

PARTICULARLY PRONE TO OUTBREAKS OF FOOD POISONING

Symptoms:

The main symptoms are abdominal pain, headache, vomiting and diarrhoea 8-22 hours after

eating contaminated food.

Special Care

Allowing the correct cooling time before refrigeration is one of the critical factors. Uneven heating

of large amounts of fluids, such as gravy, can also contribute to outbreaks.

Bacillus Cereus

Where present:

This organism can be found in soil where vegetables, cereals and rice grow.


Long, moist storage of warm cooked food, e.g. rice, allows the spores to germinate and multiply to

the large numbers necessary to cause illness.

Symptoms:

62

Of two kinds: (i) Quick reaction with nausea, vomiting and some diarrhoea within 1-6 hours; (ii)

acute diarrhoea and occasional vomiting within 1-6 hours.

Special Care:

Proper storage of the foods mentioned above and the disposal of cooked rice if not eaten

immediately.

Campylobacter

Where present:

Poultry, meat, milk, water, birds and dogs have all been identified as a source.


Careless handling of meat, especially raw poultry, can lead to self-contamination and cross

contamination from the hands. Drinking raw milk carrying the organism can also cause the

disease.

Symptoms:

Abdominal cramps followed by foul-smelling, bile-stained or bloody stools within 1-10 days (usually

3-5).

Special Care:

Scrupulous cleanliness before and after handling raw meat poultry should avoid this infection.

63

Appendix 7 Infection Control Colour Coding Policy

64

Appendix 8

Ward Microwave Policy

1) Introduction and Aim

The aim of this policy is to ensure that the potential risk of a food poisoning outbreak occurring at

ward level, is minimised and that the use of ward microwaves is controlled and easily monitored.

All individuals handling food for intended consumption by another person have a legal

responsibility to ensure that the food served is safe and wholesome under the Food Safety Act

1990 and the General Food Hygiene Regulations 1995.

2) Who the policy applies to

The policy applies to all Trust members of staff and agency staff who use the microwave facility,

for the heating of food and beverages intended for patients. The use of the microwave facility at

ward level is restricted only to individuals who have received formal the Food Hygiene/Safety

training and who have been made aware of this policy.

3) Equipment to be used

Only Trust approved microwaves can be used. An agreed standard specification microwave has

been identified that should be used in all cases.

4) Responsibility for the maintenance & cleanliness

All individual members of staff using the microwave are responsible for ensuring the facility is of a

safe hygienic standard and that any faults are reported immediately to the TFM helpdesk. In the

case of a fault with a microwave, it must immediately be taken out of operational use.

5) Food Hygiene Training

All individuals using the microwave must have the minimum Trust-provided training in Food

Hygiene and must fully understand the principles of temperature control and monitoring. Regular

courses are available within the Trust and information can be obtained by calling the Trust’s

Learning and Development department.

6) When the Microwave may be used (Further Guidance)

Where food items are already cooked and are in sealed packaging and display the

manufacturer’s guidance on re-heating times (e.g. a pie) and the food item is within

their use by date.

Where cooked food is provided in a microwave approved container (to minimise

handling) the heated food must be temperature probed and achieve no less than 74°c

and this should be recorded on the Microwave Temperature Monitoring Form. (see

Appendix 10). It should be noted that microwaves heat food from the inside out, so

65

care must be taken to ensure the food is of the required temperature standard

throughout.

7) Who should have access to the microwave?

Access to the microwave should be limited to trained members of staff outlined previously in this

document. No patient or relative should be given access to or allowed to use the microwave

facility, unless as part of a supervised rehabilitation or therapy exercise.

Staff should not use the ward kitchen microwaves for personal use.

8) Recommended Documentation

It is advised that all food items heated in the microwave should be documented using the

Microwave Temperature Monitoring Form. (see Appendix 10 ). This document should be filed

ready for any inspection by appropriate authorities.

Food provided by the Catering Department during the patient’s normal meal service, must under

no circumstances be re-heated.

66

Appendix 9

Service Users/ Visitors Bringing Food into Inpatient Units

Although it is strongly advised that food not provided through the official menu system be

prohibited in inpatient areas for food safety reasons, it is recognised that a wholesale ban is not

practical, and, indeed may be viewed as breaching an individuals’ human rights. Food is an

important issue for service users and often families wish to provide specific food for

cultural/religious reasons.

However, certain foods present a higher risk of causing food poisoning than others. Certain foods

carry such a risk, both due to the nature of the product and the absence of suitable cooking

facilities in ward kitchens that they have to be prohibited. These include:

Raw meat/offal/poultry

Raw shellfish

Any product that requires cooking

Any product that is past its “use by” date

Raw eggs

Any unpasteurised dairy products- unpasteurised cheese etc.

If there is a service user with a nut allergy this may extend to:

Any products containing nuts or nut derivative

Food items that generally have a lower potential to cause food poisoning are:

Sandwiches

Bread

Salads

Cheese

Yoghurts and other individual deserts

Confectionery/crisps/pre wrapped biscuits

67

On these occasions anyone bringing in food must obtain permission from the person in charge of

the ward to ensure that the items are suitable for the person for whom they are intended, and meet

nutritional needs.

With regards to the list above it is suggested that food items are brought in for consumption on the

same day only. In the event that any product is not eaten immediately, it must be labelled with the

service users name and dated and this must be stored in a clean airtight container. Glass storage

containers are not permitted. A record should be kept of any high risk food eaten by service users

which is not supplied through the official catering route. This record should be kept in the service

users notes.

Food placed in the fridge, which is not labelled or has been stored for more than 24 hours should

be disposed of.

Where cooked meals are provided by friends/family members, it is important that staff, where

possible, discuss the appropriateness of the food being provided, and make relatives/friends

aware of the very limited facilities available to re-heat food (in most places this is only a domestic

type microwave). The provision of food may be as a result of concerns that the service user is not

receiving culturally-appropriate meals or food which meets strict religious requirements. In such

circumstances service users or their families or guardians can be put in touch with the Catering

Manager in order that preferences can be accommodated.

68

Appendix 10

Ward Microwave Heating Temperature Record

Ward…………………………………………..

Date

Item

Source

of food

Final Re-heating

temperature

Service

user name

Staff

signature

69

Appendix 11 EXAMPLE CLEANING SCHEDULE

Area/ Item

Frequency

Responsibility

Cleaning

Materials

H&S

Precautions

(Refer to

product

label)

Method of Cleaning Checked

By

(initial)

Walls

Kitchen

Daily Chef Detergent &

cloth

None required

1) Pre-clean

2) Clean Apply detergent with hand

held spray, leave for 2 mins.

3) Rinse

4) Air Dry

Floors Daily Chef Detergent&

Mop &

Bucket

None required

1) Pre-clean

2) Clean Apply detergent with

hand held spray, leave for 2 mins.

3) Rinse

4) Air Dry

Work

surface

Daily Chef Sanitizer and

Cloth

None required

1) Pre-clean



3) Rinse

4) Air Dry

Oven Weekly Chef Oven cleaner Rubber gloves 1) Ensure oven is turned off and

cool

2) Pre-clean

3) Clean, apply oven cleaner

leave for 30mins

4) Rinse

5) Allow to air dry

70

Fridges Weekly Chef Hot water &

detergent

None required

1) Pre-clean



3) Rinse

4)Dry

Bins Weekly Chef Hot water &

detergent

None required

1) Pre-clean



3) Rinse

4)Dry

Windows Monthly Chef Hot water &

detergent

None required

1) Pre-clean



3) Rinse

4)Dry

Freezer Monthly Chef Hot water &

detergent

None required

1) Pre-clean


hand held spray,

leave for 2 mins.

3) Rinse

4)Dry

Documents

FOOD SAFETY POLICY JULY 2016 - candi.nhs.uk · Hygiene Management 5 6. ... THIS INCLUDES NURSING ... salmonella infection or amoebic or bacillary dysentery or any staphylococcal infection