COMMERCIAL SERVICES ASSURED SAFE CATERING KITCHEN PROCEDURES MANUAL

Transcription

1 COMMERCIAL SERVICES ASSURED SAFE CATERING KITCHEN PROCEDURES MANUAL 1 September 2016

2 Table of Contents AUTHORISED USE... 3 POLICY STATEMENT ON FOOD SAFETY AND HYGIENE... 4 INTRODUCTION TO HAZARD ANALYSIS... 8 FOOD POISONING HAZARDS... 9 PURCHASING RECEIPT OF GOODS REFRIGERATED STORAGE CRITICAL CONTROL POINT ASSESSMENT FROZEN STORAGE CRITICAL CONTROL POINT ASSESSMENT DRY STORAGE CRITICAL CONTROL POINT ASSESSMENT STOCK ROTATION/STORAGE STORAGE OF CERTAIN FOODS EMERGENCY FOOD ARRANGEMENTS CORRECT USE OF REFRIGERATORS CORRECT USE OF FREEZERS AVOIDANCE OF CROSS-CONTAMINATION IN REFRIGERATORS FREEZER/REFRIGERATOR BREAKDOWN PROCEDURE DISCARDING FOOD PREPARATION CRITICAL CONTROL POINT ASSESSMENT FOOD PREPARATION SURFACES FOOD EQUIPMENT AVOIDANCE OF CROSS CONTAMINATION DURING FOOD PREPARATION PACKED MEALS THAWING CRITICAL CONTROL POINT ASSESSMENT THAWING OF RAW MEAT, FISH AND POULTRY COOKING CRITICAL CONTROL POINT ASSESSMENT COOKING MEAT & POULTRY FOR HOT OR COLD MEALS HOT HOLDING SURREY COMMERCIAL SERVICES POLICY STATEMENT FOR TRANSPORTED FOOD FOOD TRANSPORTATION COLD HOLDING CRITICAL CONTROL POINT ASSESSMENT VENDING MACHINES COOLING CRITICAL CONTROL POINT ASSESSMENT PEST CONTROL - CRITICAL CONTROL POINT ASSESSMENT TEMPERATURE CONTROL GUIDANCE ON THE USE OF PROBE THERMOMETERS TEMPERATURE PROBE CALIBRATION PROCEDURE FOR KITCHEN WITH TEMPORARY FAILURE OF HOT WATER SUPPLY FOOD COMPLAINT PROCEDURE FOOD POISONING AUDIT ALLERGY & SPECIAL DIETS GUIDANCE NOTES SPECIAL DIET/ALLERGY PROCEDURE ALLERGENS September 2016

3 Authorised Use The User ID and password are unique to the individual and must at no time be shared with another person. The information contained within the ECO System remains the property of Commercial Services at all times. This information is commercially confidential and must at no time be printed from equipment that is not Surrey County Council approved. Any inappropriate/unauthorised use of the ECO System may result in disciplinary action being taken. 3 September 2016

4 POLICY STATEMENT ON FOOD SAFETY AND HYGIENE Surrey Commercial Services believe in a proactive approach to food safety, complying with statutory requirements and, where practicable, codes of practice. High standards of food safety will be achieved by using the hazard analysis. The standards will be maintained by involvement of all levels of management and staff. Surrey Commercial Services believe employees play an important role in ensuring the safe production of food. To achieve this aim this policy document and all food safety precautions will be brought to the attention of all employees. Once trained Surrey Commercial Services request that all employees co-operate by complying with the policy, and would emphasise that each and every member of staff has a legal duty to comply with the Surrey Commercial Services food safety rules contained within this policy. Through effective implementation of this policy all employees will help prevent ill health. The Head of Commercial Services is appointed with overall responsibility to ensure the policy is fully implemented and reviewed annually. HEALTH AND SAFETY INFORMATION FOR EMPLOYEES REGULATIONS 1989 The address of the Health and Safety Executive (HSE) inspectors and Employment Medical Advisory Service (EMAS) referred to in the leaflet Health and Safety Law - what you should know are as follows: For work bases in the Royal Borough of Kingston upon Thames (including County Hall). HSE and EMAS are both at: 2 Southwark Bridge, London, SE1 9HS Tel: For work bases in the County of Surrey: HSE and EMAS are both at: Phoenix House Cantelupe Road East Grinstead West Sussex RH19 3BE Tel: September 2016

5 HEALTH & SAFETY AT WORK AND ASSURED SAFE CATERING ORGANISATION FOR IMPLEMENTATION HEAD OF COMMERCIAL SERVICES Exercise overall responsibility for the implementation of the County Council s Health & Safety Policy. Review the Policy s effectiveness and ensure any necessary changes are made. To ensure Health & Safety Policy food safety systems are comprehensive, effective and kept up to date. To ensure all systems and policy are brought to the attention of employees. To allocate financial resources. HUMAN RESOURCES DIVISION Ensure that all legislative changes concerning safety are communicated throughout the Department, and implemented, including the assessing of the Health and Safety risks to employees and to the public in accordance with legislation. Write and amend the Departmental Health and Safety Policy as required. Make recommendations for improved safety at work where necessary. Provide training on health and safety for managers, ensuring all are familiar with current legislation policy, and Accident Reporting procedures. To assist in providing training plan and courses. REGIONAL MANAGER / OPERATIONS MANAGER Assist in formulating the Departmental Health and Safety Policy, and Food Safety Policy establishing the organisation and arrangements to achieve the policy objectives. Provide adequate staff training, funds, equipment and time to meet the requirements. Ensure that Caterers are fully conversant with the Policy and are fulfilling their obligations to be responsible to all staff and to serve the public. To ensure Surrey Commercial Services health and safety and food safety rules are enforced. One Regional Manager with special responsibility for Assured Safe Catering will be responsible for keeping the package up to date. REGIONAL SAFETY CO-ORDINATOR (DISTRICT MANAGER) Carry out a co-ordinating and liaison role for Health & Safety and Food Safety with the Regional Manager and other District Managers within their region, acting as a focal point for advice and guidance. Liaise and consult with the other Regional Safety Co-ordinators. DISTRICT MANAGER / ASSISTANT DISTRICT MANAGER/ DISTRICT CATERING SUPPORT MANAGER/ CATERER Understand the Departmental Health & Safety Policy and ensure that it is observed at all times. Record and investigate accidents and dangerous occurrences and take necessary action to prevent repetition. 5 September 2016

6 Ensure all employees receive adequate training to enable them to work safely. Supervise the observance of legal requirements and ensure that safe systems of work are used. Refer to the Regional Safety Co-ordinator if requiring any guidance on Health and Safety matters. Monitor safe systems of work. Main responsibilities are: 1. to understand and ensure compliance with hazard analysis and Health & Safety Policy; 2. to inform staff of any subsequent revisions in the hazard analysis package and Health & Safety Policy; 3. to record and investigate accidents and dangerous occurrences and take necessary action to prevent repetition; 4. to develop an effective system for managing food safety and hygiene and health & safety; 5. to ensure all employees receive adequate training; 6. to carry out formal food safety and health & safety and hygiene audits on a six monthly basis; 7. to supervise the observance of legal requirements and ensure safe systems are used. CATERERS / COOK / HEAD CHEF Main responsibilities are: 1. to understand and ensure the food safety and hygiene and health and safety procedures are enforced within their kitchen; 2. to recognise where training is needed and to organise the training; 3. to ensure all staff understand and practice the principles of hazard analysis and health and safety; 4. to review and update the hazard analysis package and health and safety policy once a year or as changes occur; 5. to monitor food safety and hygiene standards within their kitchen to ensure conformity to policy and procedures; 6. to carry out formal food safety and hygiene and health & safety audit on an annual basis; 7. to report findings to District Manager who will report findings to health and safety co-ordinator; 8. to make regular checks on establishments in order to ensure conformity to current safety policy, reporting hazards to the District Manager / Caterer; 9. communicate to all new staff the safety rules and their responsibilities and where written details can be found; 10. liaise with other employers and shared work locations; 11. attend meetings as required; 12. bring any special safety features to the notice of the operatives; 13. ensure that all accidents and dangerous occurrences are recorded, investigated, reported and take the action necessary to prevent repetition; 14. observe accident trends and report regularly to the Regional Manager; 15. provide the necessary protective equipment as required; 16. ensure First Aid boxes are functional and kept fully replenished; 6 September 2016

7 17. check that regular maintenance, inspection and necessary repairs are carried out on all equipment, machinery and materials and the necessary records kept. CATERING STAFF In the performance of work at all times, follow the instructions given on labels and containers, those given by Management and as outlined in Health & Safety procedures in the Commercial Services Staff Information Book. Report accidents and faulty equipment to the Manager without delay. Use all protective equipment provided in the ways shown. Main responsibilities are: 1. to be familiar with the food safety and hygiene systems and health & safety policy and comply with them; 2. to follow instructions given, both those on labels and containers and those given by Management; 3. refrain from horseplay and abuse of food safety; 4. report any food safety and hygiene and health & safety incidents to the Manager; 5. avoid improvising which will result in unnecessary risk to food safety and health & safety; 6. develop a personal concern for food safety and hygiene and health & safety and co-operate with the managers; 7. to report food safety findings to the food hazard safety group and health & safety quality circle; 8. use all protective equipment provided in the ways shown; 9. to report accidents and faulty equipment to the Manager without delay. HEALTH & SAFETY AND ASSURED SAFE CATERING (ASC) QUALITY CIRCLE Brief To ensure Surrey Commercial Services complies with all Health & Safety and Assured Safe Catering legislation - that all employees are adequately instructed and trained in the knowledge and skills which they need to manage. Undertake work safety on the interests of employees and customers. The Quality Circle will consist of: Regional Manager; Regional representative from each region; Human Resources Representative; ASC Auditors. 7 September 2016

8 INTRODUCTION TO HAZARD ANALYSIS Regulation EC no 852/2004 and the Food Hygiene (England) Regulations 2006 requires all food businesses to have in place a system of hazard analysis. Assured Safe Catering (ASC) is a system developed by the Department of Health for caterers to manage hazard analysis. It involves examining the catering operation step by step from the selection of ingredients right through to the service of food to the customer. Each step is analysed to identify any operation or activity which may affect the safety of the food. This document provides a system in compliance with Regulation EC no 852/2004 and the Food Hygiene (England) Regulations Its operation will also assist in establishing a due diligence defence in the case of any proposed legal action by the enforcement authority. In order to ensure that the system is fully operational and reviewed, audits will be undertaken. The scheme offers Surrey Commercial Services management peace of mind as well as ensuring that high standards of food safety and hygiene are achieved at all times. Regulation EC no 852/2004 and the Food Hygiene (England) Regulations 2006 A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles: 1. Analysis of the potential food hazards in a food business operation; 2. Identification of the points in those operations where food hazards may occur; 3. Deciding which of the points identified are critical to ensuring food safety ( critical points ); 4. Identification and implementation of effective control and monitoring of effective control and monitoring procedures at those critical points; 5. Review of the analysis of food hazards, the actual points and the control and monitoring procedures periodically or whenever the food businesses operators change. 8 September 2016

9 FOOD POISONING HAZARDS THE HAZARD ANALYSIS PACKAGE This standard provides a method of assessing the hazards from your food business operation and determining the action necessary to ensure all reasonable steps have been taken to prevent hazardous food reaching your consumer. A study undertaken by the UK Central Diseases Surveillance Centre of food poisoning outbreaks identified that ten most common causes. In order of occurrence they are: Food prepared too far in advance of service; Food stored at room temperature - not under refrigeration; Cooling food too slowly before refrigeration; Not re-heating food to a high enough temperature to destroy food poisoning bacteria; Using cooked food contaminated with food poisoning bacteria; Under cooking meat and meat products; Not thawing frozen meat and poultry for sufficient time; Cross contamination from raw to cooked/ready to eat foods; Storing hot food below 63 o C; Infected food handlers. Significantly all ten causes relate to the way we prepare and handle food; our practices and procedures. The hazard analysis package enables Surrey Commercial Services to concentrate resources on the most effective ways of preventing unsafe food reaching the consumer. HAZARDS & CRITICAL CONTROL POINTS Most catering operations follow a similar pattern in the selection and processing of food and ingredients. The ASC system breaks down each of these catering operations into steps, for example: goods receipt; storage; cooking. Hazards associated with each of these steps are then considered. A hazard is anything that may cause harm to the consumer and may be: biological (e.g. Salmonella in Chicken); physical (e.g. wood/glass in the product); chemical (e.g. cleaning chemicals in the product). 9 September 2016

10 Next all appropriate CONTROL MEASURES are listed. From these control measures, the controls which are critical to the preparation of safe food are identified. These are called the CRITICAL CONTROL POINTS. A CRITICAL CONTROL POINT is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. A system is set up within the package to monitor that these critical controls are managed effectively. STAGES OF HAZARD ANALYSIS Stage 1 Planning For any new system or change to existing controls to be successful, it is necessary to plan for the implementation. Staff will need to be made aware of the proposed changes, but more importantly, the reasons for the new system. Stage 2 Consultation At an early stage, it is important to consult with your Local Authority Environmental Health Officer (EHO). At some point of time in the future, they will be carrying out an inspection to enforce the requirement for hazard analysis provided in Regulation 4 of Regulation EC no 852/2004 and the Food Hygiene (England) Regulations Advising them during the initial states of implementation will reduce the likelihood of problems at the time of inspection and also demonstrate to the EHO your commitment to meet the legal requirements. Stage 3 Identification This package aims to identify the steps in Surrey Commercial Services catering operations which are critical to ensuring food safety and identify adequate safety procedures. Each stage is supported by an individual section in the package which includes the hazard analysis; identification preventative measures; critical control points and monitoring procedures. Following the assessment, good practice notes and the master monitoring forms are provided, where applicable. Stage 4 Implementation To ease the introduction and prevent major operational problems, it is recommended that one step at a time is implemented. It is preferable to follow the logical flow of the ingredients through the operation to finished products and service to customers, commencing implementation with the purchasing step. This gradual introduction will ensure that each step is fully under control before moving onto the next; limit the burden on staff and management; and will be more likely to ensure a smooth and successful implementation. Stage 5 Maintenance In order to meet the legal requirements, it is necessary for monitoring and 10 September 2016

11 preventative measure to be maintained. Records should be retained for at least six months and should be reviewed by management to ensure comprehensiveness and that action taken is recorded in the case of failure to achieve a critical control point. Stage 6 Review Periodically, at least once a year and whenever there is a significant change to the operation (e.g. new premises, extension, change of equipment, production methods etc.) it will be necessary to review the hazard analysis to determine if any changes are necessary. 11 September 2016

12 PURCHASE CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES PURCHASE Ready to eat / high-risk foods contaminated with food poisoning bacteria or toxins. Foreign bodies in ready to eat foods or ingredients. Chemical contamination of fruit and vegetables from spraying. Chemical contamination / taint due to storage / transportation of food in close proximity to chemicals. Buy from reputable suppliers. Specify temperature for delivery of perishable products. Supplier assessment for high-risk /ready to eat foods. Establish purchase specifications with your suppliers. Observe good practice notes. Order only from nominated supplier. MONITORING PROCEDURES Supplier questionnaire (ASC 16). Internal Audit (ASC15) CCP(S) CRITICAL LIMIT(S) ACTION ON DEVIATION 12 September 2016

13 PURCHASING The production of high quality food can only be achieved if we utilise sound raw ingredients which are free from contamination. The first measure to prevent hazards is to ensure that we buy from reputable suppliers. These are companies well known within the industry for providing quality products or ones traded with for many years without problems. It may be that the supplier has achieved some form of external accreditation in respect of food safety. Commercial Services use reputable suppliers approved by Commercial Services Manager responsible for purchasing. In respect of temperature-controlled deliveries, the temperature required on delivery should be specified to the supplier. Chilled foods between 0 0 C to 5 0 C, frozen foods C or below. All supplier complaints must be recorded on the supplier complaint form (ASC 14) and sent to the Food Purchasing & Development Manager. The complaints will be reviewed and, in the case of recurring problems, an alternative authorised supplier may be sought. In addition, supplier complaints can also be reported as follows: Non urgent complaints can be reported using the form on the ECO system; Urgent complaints can be reported by phoning September 2016

14 RECEIPT OF DELIVERY CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES RECEIPT OF DELIVERY Ready to eat / high-risk foods contaminated with food poisoning bacteria or toxins. Inadequate temperature control during transportation with risk of bacterial growth. Damage to canned / packed food during transportation with risk of bacterial growth or contamination. Visual / sensory checks. Check date coding. Ready to eat/high risk foods separated from raw food. Temperature checks. Trained staff to receive deliveries. MONITORING PROCEDURES Delivery monitoring form (ASC 6). Delievery monitoring form (ASC 6). CCP(S) Temperature CRITICAL LIMIT(S) Target so chilled foods below 5 0 C. Frozen foods C or below. ACTION ON DEVIATION Reject above 8 0 C. Reject above C Advise supplier and complete supplier complaint form (ASC 14). Reject Pest infected product or packaging with risk of contamination of product or premises. Observe good practice notes. Delivery Monitoring Form (ASC6). 14 September 2016

15 RECEIPT OF DELIVERY DELIVERY AREA The delivery area will be kept clean, free from waste materials and any risk of infestation and contamination. The Caterer / Manager will ensure that a member of staff is available to check deliveries and that deliveries be rescheduled to avoid unmanned periods. Details of deliveries will be recorded on Delivery Monitoring Form (ASC 6). Food will not be left open to possible contamination. Arrangements will be made to ensure any food delivery is left only in secure areas free from all risks. 15 September 2016

16 RECEIPT OF GOODS RECEIPT OF GOODS Deliveries of food items will be accepted only by a person authorised to do so and who will check: 1. General quality and damage; 2. Weight; 3. Use by dates; 4. Pest damage or infestation; 5. Temperature (chilled or frozen goods). On receipt of delivery of frozen/chilled goods, the authorised person must undertake probing immediately upon delivery to the kitchen. The probe used must be calibrated in line with the temperature probe calibration procedures. If the foods are substandard the authorised person will inform the Caterer who will ensure the following action is taken: 1. He/she will inspect the goods and, if it is confirmed that the delivery is unacceptable, the Caterer will notify the supplier; 2. When goods are thought to be contaminated on arrival, the person accepting the delivery will advise the Caterer. The goods will be labelled and stored separately until inspected by the Caterer who will decide whether to dispose of or return to the supplier. Out of date or short dated items will not be accepted and will be returned to the supplier. The Caterer is responsible for notifying the Supplier. 3. Items to be returned to the supplier are placed in an appropriate container and the product description, quantity, date of delivery and the supplier marked on it. Such product is stored away from other food where possible; 4. If, in the opinion of the District/Regional Manager/Caterer (Civic), the incident should be reported to the Environmental Health Officer or Trading Standards Officer, then this will be their responsibility; 5. Caterer will complete Supplier Complaint Form (ASC 14) and send it to the Purchasing Manager. Dry goods will not be placed into store until they have been checked for pest damage or infestation and outer packaging removed. The temperature of all frozen/chilled deliveries must be undertaken for every delivery received into the kitchen. A probe thermometer is to be used to undertake the temperature checks. The results of these findings should be recorded on the Delivery Monitoring Form ASC6. Seam dented/rusted or blown canned goods will not be accepted. New stock will be placed under or behind older stock, subject to date coding to ensure good stock rotation. Food past its use by date will be treated as unfit and disposed of. 16 September 2016

17 Cling film or plastic wrapping will be removed from vegetables and fruit to reduce mould growth and condensation. All fruit and vegetables arriving in wooden crates or cardboard boxes will be decanted into clean containers, where appropriate, prior to being placed into storage. Containers used for the receipt, storage or distribution of goods will be kept scrupulously clean and dry. Herbs and spices must be disposed of six months after the best before date. RECEIPT OF FROZEN/CHILLED GOODS The following good practice guidance should be used on receipt of frozen/chilled goods. Probing must be undertaken immediately upon delivery to the kitchen. Probe to be correctly calibrated and recorded on form ASC12. Probe to be placed between pack, inside the product case on a flat, stable surface i.e. a trolley/preparation table. Packaging should not be destroyed/damaged as a result of probing. Probe should be held between packs allowing sufficient time for thermometer to reach correct temperature i.e. hold for approximately two minutes. Frozen products such as vegetable packs are most ideally suited to between pack probing. For items such as frozen fish/sausages, open outer case, do not probe into plastic covering, place probe on product and cover with more product ensuring probe is in contact with items the other side of plastic packaging. In the case where required temperature is not reached within approximately two minutes, it may be necessary to move/shake the product to and fro ensuring probe remains in contact with items the other side of the plastic packaging. Chilled goods will not be accepted if after undertaking the above procedure the temperature is above 8 0 C. At this point, destructive probing should be carried out and temperature recorded on the ASC6 form. Frozen goods will not be accepted if after undertaking the above procedure the temperature is above C. At this point, destructive probing should be undertaken and temperature recorded on the ASC6 form. Probing should not be taken on products susceptible to swift external temperature changes i.e. ice cream. 17 September 2016

18 COMMERCIAL SERVICES DELIVERY MONITORING FORM (ASC6) Catering Establishment: Manager Signed: DATE SUPPLIER PRODUCT QUANTITY TEMP. ACCEPT/ REJECT COMMENT SIGNED Notes: Probe frozen/chilled deliveries immediately upon arrival into the kitchen. Probe each delivery from each Supplier each week and record temperature on the ASC6. Ensure the probe thermometer is clean before and after use with sanitising wipes. Chilled food: 5 o C or below, reject above 8 o C. Frozen food: -18 o C or below, reject above -15 o C. Raw and ready to eat food are kept separate. Check perishable food and store immediately. Ensure probe is correctly calibrated in line with ASC12 procedure. Where temperature requirements are not met, food items should be rejected after destructive probing. All temperatures to be recorded on ASC6. No sign of any infestation by pests visible signs to look for: gnawing marks, droppings or damage to packaging. 18

19 NAME OF KITCHEN: KITCHEN PHONE NUMBER: DETAILS OF GOODS SUPPLIED (if applicable): INVOICE NUMBER: ACCOUNT NUMBER: DATE OF DELIVERY: COMMERCIAL SERVICES SUPPLIER COMPLAINT FORM (ASC14) GIVE DETAILS OF PROBLEM PLEASE STATE DATES, TIMES AND BATCH CODES IF APPLICABLE: PLEASE STATE BELOW IF ERRORS HAVE BEEN REPORTED TO THE SUPPLIER, AND IF RECTIFIED OR GOODS CHANGED OR OTHER ACTION TAKEN: PRINT NAME: SIGNED: To be sent immediately to: Food Purchasing Manager, Commercial Services, Quadrant Court, Guildford Road, Woking, Surrey, GU22 7QQ 19

20 REFRIGERATED STORAGE CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES REFRIGERATED STORAGE Growth of food poisoning bacteria if temperature too high. Bacteria growth if duration of storage too long. Cross contamination from raw to high risk/ready to eat foods. Maintain correct temperature. Rotate stock and use within date code. Keep all food covered. Separate raw and high risk/ready to eat foods, label shelves accordingly. Staff awareness of storage hazards. MONITORING PROCEDURES Temperature monitoring form (ASC 7). Internal Audit Form (ASC 15). CCP(S) Temperature CRITICAL LIMIT(S) Chilled foods 5 0 C or below. ACTION ON DEVIATION Advise Caterer. Place stock on hold until examined by Caterer. In the case of refrigeration failure, report immediately via Equipment Coordinator for engineer call out. Observe good practice notes. 20

21 FROZEN STORAGE CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES FROZEN STORAGE Bacterial growth in thawed foods. Maintain correct temperature. MONITORING PROCEDURES Temperature Monitoring Form (ASC 7). CCP(S) Temperature CRITICAL LIMIT(S) Frozen foods C or below. ACTION ON DEVIATION Advise Caterer/ Manager. Dehydration of product stored without covering. Product deterioration if stored too long. Keep all food covered / wrapped. Rotate stock and use within date code. Place stock on HOLD until examined by Caterer / Manager. Staff awareness of storage hazards. Observe good practice notes. Internal Audit (ASC 15). In the case of freezer failure report immediately via Equipment Coordinator for engineer call out. 21

22 DRY STORAGE CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES DRY STORAGE Broken or open packaging with risk of contamination. Decant open packets into pest proof containers. MONITORING PROCEDURES Internal Audit Form (ASC 15). CCP(S) CRITICAL LIMIT(S) ACTION ON DEVIATION ASC24 to be sent to office. High moisture/dampness. Pest infestation with risk of contamination of product. Storage near chemicals or other products likely to taint or contaminate. Maintain low temperature and humidity within storage areas. Separate chemicals etc. from stored product. Staff awareness of storage hazards. Observe good practice notes. ASC7 Form to be completed. 22

23 STOCK ROTATION/STORAGE All deliveries will be checked in accordance with the practice notes and all outer packaging removed away from the food preparation areas to reduce the risk of contamination or foreign bodies e.g. staples. All newly delivered stock not already dated will be date coded on arrival before being placed into storage. If product is not labelled it should be rejected. Steps will be taken to ensure that cross-contamination does not occur during delivery, stock rotation and storage. New stock will be placed behind/beneath older stock in store or refrigerator, subject to date coding i.e. first in first out. Open meats should be stored in a covered container in a refrigerator for a maximum of three days from opening unless otherwise stated by the manufacturer and grated cheese five days. Eggs must be kept refrigerated. Please ensure that they are kept and used before the best before date. In freezers, new stock will be placed below or behind older stock. All dry goods will be checked weekly for quality, signs of infestations and best before dates, where applicable. All food past its best before date will be discarded with the exception of herbs, spices and condiments which are due to be used as quickly as possible (not longer than six months after the best before date). Condemned goods or unopened food which is unfit to use will be disposed of or returned to the supplier and credit note obtained by the Unit Manager. Refrigerated goods will be checked daily for quality and use by / best before dates. Frozen goods will be checked weekly. Stock will be stored off the floor on racks or shelving. Racks of adequate capacity will be provided for this purpose. Staff will ensure that they do not overstock stores. Bare wood will not be used for storage, shelving or duckboarding. All opened dry food products and those in inadequate packaging will be stored in pest proof containers, which will be maintained scrupulously clean. The date code is to be transferred to the container. Cleaning chemicals and materials will never be stored with or in close proximity to food or food equipment. 23

24 Ensure regular stock rotation and cleaning occur. If any infestation is found, the District Manager/Caterer should be notified and completed customer/food complaints form (ASC 13) sent to the District Caterer. Any evidence of birds, mice and other vermin will be reported immediately to the school office/client officer, who is responsible for contacting the pest control company. Requests will be recorded on Pest Report Form (ASC 7). District Caterer to be notified and an ASC24 should be completed and sent to the Regional Office immediately. In the education sector prior to the holiday periods Caterers/ Cooks will check all storage foodstuffs for the expiry date. Foodstuffs with expiry date during the holiday will be utilised first before the expiry date runs out. No out of date items will be sold. 24

25 STORAGE OF CERTAIN FOODS Storage of Bread: 1. To be kept in a cool, well ventilated storage area to arrest mould formation; 2. To be stored on racks of impervious materials and rotate it according to the supplier s date code system. Storage of Canned Foods: 1. To be inspected regularly to ensure that those which are blown, badly dented, seam damaged or rusty are not used and are disposed of or returned to supplier; 2. To check labelling on canned meats for storage recommendations. They will be kept refrigerated, if this is stated on the label. Storage of Flour and Cereals: 1. To store sacks of flour and cereals off the floor in a damp-free environment and inspect them regularly for signs of contamination and infestation; 2. After opening, to store the goods in impervious mobile containers with tight fitting lids. Record best before date sequence. 3. To thoroughly clean and dry the containers each time they are emptied. Storage of Fresh Fruit and Vegetables: 1. Before receiving a delivery, any old stock should be removed and the storage place cleaned to take delivery of the new supply; 2. To store them in a dry, cool and well ventilated area, away from other foods. (A chilled room temperature between 5 o C and 10 o C is preferable). Some foods, such as fresh apples and bananas, will turn brown if kept below 3 o C. Most peeled prepared vegetables will be refrigerated. Goods will be inspected daily and any deteriorated items removed. 3. Fresh fruit and salad items will be spread on racks (preferably stored in plastic perforated food grade containers) to reduce risk of bruising and to allow air to circulate freely. Racks will be off the ground, covered and inaccessible to vermin. 4. Fresh fruit and tomatoes will be inspected daily to remove blemished items before they affect fruit in proximity to them; 5. Potatoes and root vegetables will normally be stored in the sacks they are delivered in or stored in suitable plastic buckets, but will be placed on duckboards or low racking of an impervious material, high enough off the floor to be cleaned. Storage of Prepared Vegetables: 1. Store under refrigeration. If space does not permit, place in cool dry food store, off the floor, on a shelf or duckboard, away from strong smelling items and out of direct sunlight; 2. Use strict stock rotation and avoid over ordering. 25

26 Storage of Milk, Dairy Products, Fats and Yoghurts: 1. Milk and cream will be kept separate from all raw products; 2. Fresh milk and cream will be placed in a refrigerator or cold storage (as soon as received) at a temperature of 0 o C - 5 o C; 3. Milk powder will not be reconstituted until needed for use and then only in the required quantities (if any reconstituted milk has to be stored, it will be treated as fresh milk). 4. Fats will, where required, be stored under refrigeration and away from strong smelling foods that could taint them. 5. Yoghurt must be used within three days of opening. Storage of Eggs: 1. Eggs should be kept refrigerated and stored away from strong smelling foods. 2. Eggs should be used before the expiry date. Storage of Raw Meat: 1. Raw meat must be stored at the bottom of the refrigerator in deep tins to contain any juices from spilling. 2. Raw meat must always be stored away from other foods to prevent crosscontamination. 3. Meat must be used by the date as indicated on the packaging. Storage of Mayonnaise, Salad Cream & other bottled sauces: 1. Once opened should be stored in the refrigerator and used within the time stated on the label for each product. 26

27 EMERGENCY FOOD ARRANGEMENTS DESIGNATED KITCHENS The following emergency stocks should always be available in kitchens designated by the Client for community use in case of emergency, including holiday periods. Tea Bags 1 x 240 tea bags Sugar 1 kilo Dried Milk 2 kilo All Kitchens All kitchens must always make provision for three emergency meals. These must be rotated with the menu to ensure that the items of food are at their best quality. Meal 1 Meal 2 Meal 3 Fish Fingers Beef Burger or Sausage Chicken Risotto or Vegetable Ravioli Chips Baked Beans or Peas Tinned Peaches & Custard Macaroni Cheese Creamed Potato Baked Beans or Sweetcorn Rice Pudding Vegetable Risotto Farmhouse Vegetables Cheese & Biscuits The choice of menu will be dependant on the particular emergency, i.e. mechanical breakdown, bad weather etc. In the case of interruption of supply of water, gas or electricity, it will be necessary to consult your District Manager. Kitchens supplying transported meals must always make provisions for one emergency meal, these must be rotated with the menu and re-issued each term. Emergency Food Arrangements for Serveries At the start of each term the main kitchen needs to send out provisions for use in an emergency. These must be stored off the floor if possible in a lockable or secure area. All goods should be checked on a weekly basis for quality and best before dates. At the end of term, the goods should either be incorporated into the menu or returned to be used at the main kitchen. Vegetable Ravioli Cream Crackers Tinned Fruit Emergency Menu for Serveries 27

28 CORRECT USE OF REFRIGERATORS Refrigerators will be placed away from any heat source (e.g. cooking appliances, sun rays) in a well-ventilated area. They will be so sited that all surrounding areas can be properly cleaned. Where possible, mobile units will be used. Deliveries of chilled foods will be checked to ensure the correct temperature (0 o to 5 o ) and transferred to a refrigerator immediately. Wherever possible, separate refrigerators will be used for the storage of cooked and raw foods. When separated storage of cooked and raw food is not possible, all food will be covered and cooked food stored on shelves above raw food. In the refrigerated cold room, a separate area will be designated and clearly labelled indicating cooked and raw food storage areas. The refrigerator temperatures will be maintained at a temperature of 0 o C to 5 o C. These temperatures will be checked and recorded at the start of each working day. A calibrated probe thermometer to is to be used to measure the correct operating temperature of the refrigerator. A cup of water or jelly to be placed into refrigerator for probing purposes. Refrigerators will not be overstocked. Food will not be put in front of cooling elements or tightly packed, so as to prevent air from circulating. Food will be kept covered. Cling film or other plastic packing material may be suitable but if the food is likely to sweat, greaseproof paper or foil may be used. The remaining contents of any can will be decanted into a suitable lidded food container and the can disposed of with care. The contents must be date labelled and used within three days. Cooked foods to be cooled will be removed from the oven and cooled quickly either in blast chiller or covered in well-ventilated area of the kitchen and then placed into the refrigerator within 90 minutes. Hot foods will not be placed in the refrigerator. Food will not be stored directly on the floor of a walk-in unit. During use, the doors of the refrigerator will be opened for as short a time as possible. The doors to the refrigerator will be effectively sealed. Where a refrigerator is not fitted with automatic defrost, it will be defrosted halftermly. All refrigerators will be cleaned at least weekly. Spillages will be cleaned up immediately. 28

29 Food stored under refrigeration will be clearly labelled with use by/best before date and production description. Food under refrigeration will be checked daily to ensure that the quality is maintained and stock is rotated effectively. All food passed its use by/best before date will be discarded. The Caterer will ensure that the refrigerators are maintained and operated correctly. Where possible label refrigerators with their intended use. CORRECT USE OF FREEZERS Freezers will be placed away from heat sources (e.g. cooking appliances, sun rays) in a well-ventilated area. They will be sited so that its surfaces and surrounding area can be properly cleaned. Where possible, mobile units will be utilised. Deliveries of frozen foods will be checked to ensure the correct temperature (-15 o or below and transferred to a freezer immediately. Frozen products will be stored -18 o C or below. Temperatures will be checked and recorded at the start of each working day. A calibrated probe thermometer is to be used to measure the correct operating temperature of the freezer. Frozen products such as vegetable packs are most ideally suited to between pack probing. For items such as frozen fish/sausages, open outer case, do not probe into plastic covering, place probe on product and cover with more product ensuring probe is in contact with items the other side of plastic packaging. All frozen foods will be kept covered or wrapped to avoid freezer burn. Hot foods will never be placed in a freezer. The oldest stock will be used first and any products passed their best before dates, will be discarded. Checks of frozen stocks will be carried out weekly. The lids and door of freezers will be effectively sealed. During use, the lid or door of the freezer will be opened for as short a time as possible. Foods will not be placed above the load line. All freezers will be defrosted and cleaned out thoroughly every three months/termly. The shelves will be cleaned weekly. The Caterer will ensure that the freezers are maintained and operated correctly. 29

30 Frozen food will not be kept longer that the manufacturer s recommendation, which will be sought if frozen food is to be stored longer than one month. Food not intended for freezing must not be frozen down i.e. all protein foods, cheese, cooked meat, baked beans. AVOIDANCE OF CROSS-CONTAMINATION IN REFRIGERATORS Wherever possible, separate refrigerators will be used for cooked and raw foods and labelled with their intended use. All foods will be wrapped/covered entirely separately and where appropriate, placed on separate shelves. All foods will be clearly labelled with the use by date. In mixed refrigerators, raw food will be stored below all other types of food. If shelves have been used for raw foods, these will be removed and thoroughly disinfected before using for cooked foods. Refrigerators will be thoroughly cleaned weekly using a suitable disinfecting process on the internal surfaces. All food handlers will be fully instructed in the use of refrigerators to avoid raw and cooked foods becoming mixed. FREEZER/REFRIGERATOR BREAKDOWN PROCEDURE Freezer and refrigerator breakdown may occur, due to a number of factors, including power and/or compressor failure. The food stored within a unit may be placed at risk if temperature conducive to bacterial growth are reached. Therefore, the following guidelines will be used. As soon as the breakdown is discovered, the Caterer/ Manager will be informed, who will check the temperature of the stored food. If the temperature has not risen above the following, the food may be placed into an alternative unit: frozen foods C; refrigerated foods +5 0 C. If the temperature of food (tested using a probe) is not as indicated above, but as given below, the Supervisor/Manager must, on being notified of such situations, execute the following procedure: 1. Above 5 0 C, it must be used immediately or discarded; 2. Where frozen food is below 5 0 C, subject to its suitability, it will be stored in refrigerated conditions and used within 24 hours, alternatively, the food may be appropriate to cook, cool rapidly and store in a refrigerator and used within 24 hours. 3. Ice cream above C or part thawed will be discarded. 30

31 Refrigerators and freezers are well insulated. If the breakdown occurs and alternative storage space is not available, the unit will be covered with insulating material (especially the lid). Once the power is restored, the Caterer will check the temperature of the goods. If the temperature of the food has risen above the recommended limits, it must be discarded. Under no circumstances will food be refrozen. All food for discarding will be suitably marked/placed in appropriate bags for disposal. DISCARDING FOOD Having identified that food is unfit or unwholesome, it will be kept apart from any other food and the Caterer informed. The Caterer/District Manager or Food Inspector will decide if the Local Environmental Health Department is to be informed. The Environmental Health Officer may issue a condemn/surrender document for unfit or unwholesome foodstuffs. Arrangements for the safe disposal of foodstuffs will be approved by the local Environmental Health Department. FOOD TEMPERATURE CONTROL, PEST CONTROL, CLEANING (ASC 7) 1. To ensure all freezers and refrigerators are obtaining the correct temperature as good practice notes. It is essential that temperatures are taken by a member of staff on arrival in the kitchen daily and entered in the appropriate box and signed. 2. All fridges and freezers must be numbered as appropriate i.e Recommended temperatures for fridges 0 0 C to 5 0 C and freezers C to C. 4. When recommended temperatures are not obtained appropriate action must be taken and comments entered. 5. All cleaning must be carried out in accordance with daily/weekly/ termly cleaning schedules and when complete to be signed on the ASC7. 6. Pest control - Weekly checks must be carried out on infestations and appropriate action taken. Indicate on ASC7: type of pest; action taken; signature. 7. All ASC forms can be found in the ASC Termly Record Book, distributed by the Regional Office. 31

32 COMMERCIAL SERVICES NOTIFICATION OF PEST INFESTATION (ASC24) School Name/ Establishment Name: Caterer Name: Date: Type of Infestation: Reported to whom on site: Date Reported Brief description of events: Please telephone the Regional Office (EDCAT) or Line Manager (Civic) to inform that this form is being sent as soon as the incident is reported to the School (EDCAT) or Client (Civic). If no immediate action is taken or no satisfactory action is taken, the District Caterer/Operations Manager should inform the Client Office, Environmental Health Officer and follow up with the School/Client. This form should be held in the School file at the Regional Office (EDCAT) or Site Inspection File (Civic). 32

33 COMMERCIAL SERVICES TEMPERATURE MONITORING FORM (ASC7) WEEKLY PEST CONTROL, CLEANING AND CHILLED FOOD TEMPERATURE RECORD REFRIGERATOR TEMP O C MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. Note: Please ensure you put minus prefix in front of freezer temperature. FREEZER TEMP. -18 to -24 O C MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. STERILIZERS TEMP 82 O C + above MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. TO BE COMPLETED BY ALL FOOD PREMISES WEEK ENDING: CLEANING: I CONFIRM THAT ALL DAILY AND WEEKLY TASKS HAVE BEEN CARRIED OUT IN ACCORDANCE WITH SCHEDULES AND EQUIPMENT HAS BEEN DESCALED AS NECESSARY Signed: Job Title: PEST CONTROL: (Tick if okay or X if unsatisfactory): Are tubes in Insectocutor operational? Any signs of bird activity, nesting material or droppings? Any signs of smear marks on walls, ceilings, pipe runs or service ducts? Any evidence of damage or nibbling of food stocks or packaging? Any signs of entry by rats or mice below doors, through walls or in service ducting? Any offensive odours within food handling or storage rooms? Any signs of mouse or rat droppings on floors or beneath items of equipment? Any signs of insect infestation or insect bodies? I confirm that a weekly pest control inspection has been completed and if any of the above has been noted, I have notified the school Headteacher/Client and completed the bottom portion of Form ASC24. Any notification should either be telephoned or sent by FAX to the Regional Office/Line Manager immediately. The notification should always be confirmed by posting ASC24 to the Regional Office that same day by first class post. Signed: Job Title: 33

34 PREPARATION CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES PREPARATION Cross contamination from raw products to high risk/ready to eat products. Contamination from dirty hands or gloves, equipment or utensils or packaging. Separate the preparation and handling of raw and ready to eat high-risk foods. Remove external packaging away from food handling areas. MONITORING PROCEDURES Internal audit (ASC15). CCP(S) Separation of raw and ready to eat foods. CRITICAL LIMIT(S) No contact acceptable. ACTION ON DEVIATION Disposal of ready to eat food. Use colour-coded equipment. Keep the handling of food to a minimum. Wash hands before handling foods and between tasks. Prepare with clean equipment and utensils. 34

35 PREPARATION CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES PREPARATION cont. Chemical contamination from inadequate control of storage of cleaning chemicals. Growth of food poisoning bacteria due to lack of temperature control. Foreign body contamination from equipment or other activities in preparation area. Maintain high standards of cleaning of food contact surfaces, keeping chemicals away from food. Limit exposure time at ambient temperature during preparation, where appropriate, returning to chilled storage after preparation. Maintain equipment in good repair and preventing other activities which may contaminate food whilst it is being prepared. MONITORING PROCEDURES Temperature control monitoring form (ASC7). CCP(S) CRITICAL LIMIT(S) Maximum 15 0 C and 45 minutes at ambient temperature. ACTION ON DEVIATION Discard. Staff awareness of preparation hazards. 35

36 PREPARATION CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES PREPARATION cont. Maintain high standards of personal hygiene. MONITORING PROCEDURES CCP(S) CRITICAL LIMIT(S) ACTION ON DEVIATION Observe good practice. 36

37 FOOD PREPARATION SURFACES Where possible, stainless steel will be used for all food preparation surfaces. All surfaces will be joint less and well maintained. Tables and benches will, wherever possible, be freestanding and not fixed to walls. Where this is not possible, they will be so constructed as to be fixed into the wall to provide a continuous easily cleaned surface/joint. Surfaces will be checked on a regular basis to ensure that they have not deteriorated, cracked, chipped or broken and that they are adequately cleaned. Moveable tables and benches will be fitted on lockable castors, which will remain locked when in use. Cutting and preparation boards will be checked daily for excessive wear and appropriate action taken. Food preparation surfaces will, wherever possible, be used for one purpose only. Where this is not possible due to limited space, the preparation of raw and cooked foods will be separated by time and surfaces thoroughly cleaned and sanitised between uses. SINKS Sinks will be constructed of stainless steel and capable of being cleaned easily. They will be provided with a tiled or stainless steel splash-back of at least 15cm (6 inches) height. Sinks will be provided with hot and cold water supplies and detergent dosing equipment, where appropriate. Sinks will not be used for personal hygiene uses, e.g. hand washing, unless specifically designated for the use. Sinks will be cleaned and sanitized thoroughly after every use. The water temperature of sterilizers is to be maintained at 82 0 C to achieve effective sanitation. The sterilizer is to be probed prior to use and recorded on form ASC7. The Caterer is responsible for notifying the Responsible Officer for repair and servicing of sterilizer. HAND WASHING FACILITIES Hand washing facilities will be provided in readily accessible positions throughout food handling areas. Wash hand basins will be provided with hot and cold running water or water at a suitably controlled temperature, bactericidal liquid soap and drying facilities. Where fitted Soap Dispensers will be cleaned and disinfected regularly. Wash hand basins will be clearly labelled with their intended use. 37

38 A safe means of hand drying will be provided at every wash hand basin. If paper towels are provided, the dispenser will be cleaned and maintained. A bin will be provided for used towels, which should be regularly emptied. Wash hand basins will be provided in the staff changing facilities and toilet areas. Notices will be conspicuously displayed above hand basins instructing staff to wash their hands. Hand washing sinks including taps to be sanitized daily. FOOD EQUIPMENT Only equipment in current use will be stored in kitchen areas. Damaged and worn equipment which cannot be readily cleaned will be replaced. The condition and cleanliness of equipment utensils and cleaning cloths will be inspected daily. Food preparation equipment and utensils will be cleaned immediately after use. Utensils, food containers and pans will be washed thoroughly, using hot water and a detergent and then rinsed in water at a minimum temperature of 70 0 C, to ensure adequate disinfection. If this temperature is not attainable, soiled plates and cutlery must be scraped, washed with a detergent and given a final rinse using a sterilant. Shelving will be sufficient so as to prevent over stacking. Cooking equipment and storage racks will be located so as to enable areas below and around to be easily cleaned. Surplus or infrequently used equipment will be stored in a separate clean storage area. This store will be checked periodically for pest infestations. Equipment from the surplus store will be thoroughly cleaned before use. Equipment used for raw meat or vegetable preparation will not be used for cooked or other high-risk food preparation. Separate cutting boards, etc. will be provided for cooked meat, raw meat, vegetables/salad, preparation purposes. Caterer is responsible for notifying the responsible officer for repair and servicing of equipment. 38

39 AVOIDANCE OF CROSS CONTAMINATION DURING FOOD PREPARATION Raw food will, at all times, be kept apart from food to be served without further heat treatment. Separate areas will be provided for the preparation of raw meats, cooked meats and raw vegetables, with preparation tables being used exclusively for that purpose. Each area will be labelled with its intended use. If space is limited the tasks should be performed separately and the area thoroughly cleaned and disinfected in between tasks. Separate utensils will be provided for the preparation of cooked meats and other highrisk foods, raw meat, raw vegetables and fish. They will be suitably colour coded or marked and stored in suitable racks in the appropriate preparation area. All slicing and mincing machines will be thoroughly cleaned after each use to avoid the transfer of contamination from one food to another. General purpose food trolleys will be used for the transportation of raw or cooked foods, but never both. Refrigerators will where possible be used for storing either cooked food or raw foods and will be labelled with their intended use. Small domestic refrigerators are too small to ensure separation of cooked and raw foods and therefore will not be used for mixed storage. If a refrigerator has to be used for both types of foods, raw food will be separated from and kept below cooked foods. Thawing or raw meat production areas will never be used for cooked meats or cooked food preparation. Thawing trays will never be used for any other purpose. If tea towels and dishcloths are used, they will always be clean and dry and washed and boiled or machine-washed daily when food preparation is not in progress. Where a colour coded system of chopping boards is used, a notice defining the colour coding system will be displayed in the kitchen area. Red Green Brown White Yellow Raw meat and poultry production Salad preparation Raw vegetable preparation Bakery and dairy products preparation/cooked product/cooked meat/poultry Preparation/Cooked Product/cooked meat/poultry 39

40 If a full colour coded system of chopping boards is not in operation as a minimum different coloured boards should be utilised for raw and cooked meats, the colour coding system in use displayed in the kitchen area. Colour code for cleaning cloths, brushes, mops etc. Red Yellow Blue Toilet, rest area Dining area Kitchen preparation and cooking. Kitchen wash up/cleaning areas. Food handlers will wash their hands before and after handling raw meat or vegetables and before and after handling cooked foods. Where possible, suitable utensils (e.g. tongs) will be used for handling prepared and cooked foods. All staff should be encouraged to use disposable paper roll to wipe down and clean surfaces. Where material cloths are used, colour coded cloths must be obtained for raw food and cooked food areas. SALAD AND SANDWICH PREPARATION The section The Avoidance of Cross-Contamination during Food Preparation applies to both salad and sandwich preparation, but, due to the fact that perishable foods is utilised in the manufacture of both, the following rules will also be observed. Most prepared salad items require refrigerated storage. If un-prepared salad items are stored in the same refrigerator as ready to eat cold meats, salads etc., then they will be stored in containers at the bottom, beneath the cold meats, etc. All salad items (including pre-washed produce) will be washed in clean wholesome running water (i.e. main supply) before use. Special care will be taken not to handle meat fillings for sandwiches or meats for salads. Suitable implements, such as tongs, will be utilised. Food will be kept covered until it is needed and will not be left lying around, but kept in correct storage conditions. Batch preparation by sandwich filling type and amount will reduce risk of bacterial growth and contamination. Only sufficient food for salads and sandwiches being prepared will be kept in the preparation area. Once prepared, salads and sandwiches will be securely wrapped or covered and stored below 5 0 C. Sandwiches and salads sold or displayed for sale at the production location need to be labelled. 40

41 PACKED MEALS The following guidelines should be observed when making up and distributing packed meals: 1. All dry ingredients can be prepared in advance e.g. canned drinks, biscuits and crisps etc.; 2. Sandwiches/rolls and other high risk food (pork pies) should be treated in the same way as normal sandwich production, i.e. make and refrigerate; 3. When the meals are picked up the bags are to be placed into a cooler box/bag with two ice packs. This must then be labelled with the time and date of pick up and instructions on storage - see example below; 4. You should instruct the person collecting the meals that the cool box should be returned on completion of their duty; 5. On return, the cool box should be wiped out with sanitizer and ice packs placed through the dishwasher. Packed meals Date. Pick up time. High risk food please keep cool. You should consume this produce within four hours. Dispose of remaining food after this time. Customers requiring packed meals for school trips, etc. should provide cool boxes/bags and ice packs for their transportation. In circumstances where they contain high risk foods they should be labelled as above. 41

42 THAWING CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES THAWING Growth of food poisoning bacteria due to lack of temperature control. Cross contamination from raw products. Inadequate thawing results in inadequate cooking with survival of food poisoning bacteria. Thawing in controlled conditions. Keeping raw and ready to eat high risk foods separate. Ensuring completely thawed by probing food. Placing in temperature controlled storage on completion of thawing. MONITORING PROCEDURES Thawing/Cooking monitoring form (ASC 8). CCP(S) Temperature on completion of thawing. CRITICAL LIMIT(S) Temperature of food throughout thawing not to rise above 5 0 C. Separation. ACTION ON DEVIATION Below 0 0 C - allow longer thawing time. Between 0 0 C and 5 0 C - use immediately. Above 5 0 C - seek advice from Caterer /Manager. Staff awareness of thawing hazards. Observe good practice. 42

43 THAWING OF RAW MEAT, FISH AND POULTRY Joints of meat will, where possible, be kept below 2.5kg (5-6 lbs.) in weight. Thawing of raw meat will be carried out as follows: In a refrigerator maintained at a temperature below 5 0 C; Trays used for thawing will be adequate to contain all thawed liquid and not be used for cooked product. Once thawed, meat will be stored at the bottom of a refrigerator and cooked within 24 hours. Defrosting will not be aided by artificial means, by placing in water, putting in a warm area, placing on top of a heated area or by any other method. All birds/joints etc. will be checked by probe thermometer, which will be disinfected before and after use. Food once thawed, will not be refrozen. Equipment will be thoroughly cleaned and dried after use. Handling Frozen Poultry The procedure for thawing poultry will be as follows: 1. Remove from freezer in plenty of time to ensure complete thawing; 2. Remove it from its polythene bag and put it in a container, so that liquid from the thawing can drain away or be contained; 3. Keep separate from other goods, work surfaces or equipment; 4. Remove giblets as soon as possible; 5. Thaw thoroughly until the legs are flexible and the ice crystals in the body cavity have melted. A probe thermometer will be used to check that the centre of the bird is thawed; 6. Once thawed, to be kept in a suitable refrigerator and cooked within twentyfour hours. 43

44 Poultry thawing times (to be used as an indicator only): Weight In refrigerator Under 3lbs 28 hours 3 to under 4lbs 36 hours 4 to under 5lbs 48 hours 6lbs 54 hours 10lbs 72 hours 14lbs 80 hours 18lbs 84 hours 20lbs 96 hours Thawing/Cooking Temperature Control Monitoring Form - ASC8 Guidance Notes 1. As a requirement of Regulation EC no 852/2004 and the Food Hygiene (England) Regulations 2006, temperature checks must be carried out at Critical Control Point. Thawing and cooking temperatures must be taken and entered on ASC8. 2. Start a new form each week. Enter the name of the establishment, week ending date and name of the manager. 3. Enter day and date in the first column with the type of high-risk food item in the second column i.e. custard, turkey burgers. 4. If the high risk food requires thawing before cooking i.e. frozen joints of meat, follow instructions as per Code of Practice for Thawing, probe before cooking to determine if completely by thawed (above 1 0 C) and record on ASC8. 5. Follow all high-risk foods instructions as per the recipe instructions when cooked probe food and record cooking temperature and initial on ASC8. 6. The completed form must be kept in the ASC Termly Record Book. 44

45 COMMERCIAL SERVICES THAWING/COOKING MONITORING FORM (ASC8) Catering Establishment: Week Ending: Manager: Day/Date Food Item (Please ensure all main meal dishes and sauces are included) Thawed Temperature (1-4 0 C) Cooking Temperature Time Probed Initial Follow instructions for temperature freezer control form. Defrost in fridge, deal as per raw food. Hot food to be probed when removed from cooking and reach a minimum of 75 0 C or above. 45

46 COOKING CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES COOKING Survival of food poisoning bacteria. Survival of spores. Cross contamination from raw products. Adequate time - temperature exposure, achieving a minimum core temperature of at least 75 0 C (85 0 C for transported meals). Staff awareness of hazards from undercooking. Observe good practice notes. Keeping raw and ready to eat/high risk foods separate. MONITORING PROCEDURES Temperature control monitoring form (ASC8). Internal audit (ASC15). CCP(S) Temperature. CRITICAL LIMIT(S) Minimum core temperature of 75 0 C. Transported meals minimum core temperature 85 0 C. NOTE (Civic Catering only): In the case of a customer requesting rare meat a core temperature of 63 0 C will be achieved. ACTION ON DEVIATION Extend cooking time until satisfactory core temperature is achieved. Separation. 46

47 COOKING MEAT & POULTRY FOR HOT OR COLD MEALS If frozen carcasses or joints of meat are to be cooked, they will be thawed thoroughly. Joints of meat will where possible be kept below 2.5kg (5-6lbs) in weight. All items will be cooked thoroughly to ensure that the centre temperature reaches at least 75 0 C. Transported meals, kitchens should ensure a core temperature of 85 0 C. A probe thermometer will be used to check the centre temperature (disinfected between uses). Records will be kept of cooked temperatures and retained for a period of six months. If food requires to be tasted, only clean utensils will be used, which will be washed and disinfected after each use. STEWS, GRAVIES ETC. When cooking stews, gravies etc. volumes greater than 25 litres (5.5 gallons) will not be heated unless using specialised equipment. Wide, low pans will be used in preference to tall pans, ensuring that the heat source covers the whole of the base of the pan and heat penetrates to the centre of the product. Product will be stirred at least every 10 minutes to distribute the heat. Lids will be kept on pans to retain heat and ensure the pans are not exposed to cold air or draughts. If food requires to be tasted only clean utensils will be used, which will be washed and disinfected after each use. 47

48 HOT HOLDING CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES HOT HOLDING Bacterial growth if temperature of food not maintained. Contamination by foreign bodies. Maintain hot holding greater than 63 0 C. Keep food covered. Staff awareness of hazards from hot holding. MONITORING PROCEDURES Serving Temperature Monitoring Form (ASC11) Service Monitoring Control Form (ASC9 Civic only). CCP(S) Temperature. CRITICAL LIMIT(S) Greater than 63 0 C. ACTION ON DEVIATION Utilise the two hour exemption for displayed food after which the product is to be destroyed. Observe good practice notes. Internal audit (ASC15). TRANSPORTATION Bacterial growth and contamination if excessive delivery time and incorrect containers. Minimise transportation time and use of lidded thermal containers. 48

49 COMMERCIAL SERVICES SERVICE MONITORING CONTROL FORM (ASC9) (Civic Only) Catering Establishment: Week Ending: Manager: DAY PRODUCT TEMPERATURE ACTION INITIAL Start 30 min 1hr. 1hr 30 min Hot food to be probed when removed from cooking - above 75 o C. All high risk foods to be disposed of after service. File form with monthly accounts. S 49

50 HOT HOLDING Adequate screening will be provided to ensure that hot food is protected where it is displayed. Food will be covered at all times, except when being served. The amount of time that hot food is held after cooking and before service will be kept to a minimum. Hot food will be served in batches, each batch in separate container. On no account will hot food be topped up. Hot cupboards and service counters will be preheated to a temperature which will maintain the food above 63 0 C. Cooked food will be transferred to the hot cupboard or service counter without delay. The temperature of the food in hot cupboards or service counters will be checked periodically, using a probe thermometer (disinfected between uses) to ensure it is above 63 0 C at the centre and recorded on Service Monitoring Control Form ASC9 (Civic only), Education Catering (ASC11) or use two hour exemption. Liquids, such as soups, sauces, gravies etc. will be stirred every ten minutes to ensure there are no cold spots. Hot food will only be displayed in appropriate containers with lids. Adequate utensils will be provided to ensure that each product is served with separate utensils. 50

51 COMMERCIAL SERVICES SERVING TEMPERATURE MONITORING FORM (ASC11) Catering Establishment: Week Ending: Manager: Day/Date Food Item (Please ensure all main meal dishes and sauces are included) Serving Temperature Time Probed Initial Hot food to be probed when removed from hot cupboard to servery maintaining a temperature of 63 0 C. Should food fall below 63 0 C, utilise the two-hour exemption for hot holding for a period of less than two hours after which the food must be destroyed. 51

52 SURREY COMMERCIAL SERVICES POLICY STATEMENT FOR TRANSPORTED FOOD MAIN KITCHENS AND SERVERIES A main kitchen is one that on a permanent basis cooks meals for another local school. The servery is the school receiving the meal which is then served by the servery staff and the containers cleaned and returned to the main kitchen. MAIN KITCHEN RESPONSIBILITIES Communication In order for this type of service to operate effectively, it is important that the main kitchen caterer maintains good communications with both the school and the servery staff. This can be done via effective use of the Transport Communications Book (TCB), regular telephone contact and half termly visits to the servery. The transportation of the food is subcontracted to a third party. The transport contractor can be contacted via the Transport Helpline on School closures such as inset day, polling day etc should be reported in advance on this number. Daily Meal Numbers The office staff at the servery will notify the kitchen of the meal numbers by telephone on a daily basis. At the end of each week the mains kitchen caterer and servery school office should agree the meal numbers served for the week. Recording Meal Numbers For more information on recording meal numbers, refer to Useful Documents on ECO System, Primary Bookwork Procedures. A separate log-in is provided for each servery. Each day, log into the servery to input the meal numbers and ensure that the last field is changed to served by to show the SDEB number for the main kitchen. Cooking and Packing the Food Order and cook sufficient food to cater for pupils and adults at the servery Hot food should be proved to achieve 85 0 C Follow special diet procedure detailed in Useful Documents on ECO System Health and Safety Manual, Allergies and Special Diets section and complete the special diet section of the TCB Tins used for packing food must be heated prior to use by placing them in the hot cupboard Pack insulated containers as close as possible to the collection time Fill any gaps with heated tins to help ensure the correct hot holding temperature of the food is maintained Chilled foods such as salads, sandwiches, yoghurts etc. should be kept refrigerated and packed just prior to collection Complete the Transport Packing Sheet in the TCB Complete TCB in line with the instructions provided below 52

53 COMPLETION OF THE TRANSPORT COMMUNICATION BOOK (TCB) Main Kitchen Responsibilities 1. Enter the date the food is being served 2. Enter the number of infant, middle, adult and spare meals sent. A spare meal is sent to account for an emergency situation such as a child dropping their meal; the number sent will be dependant upon the number of children being served. If you are unsure of how many spare meals to send, speak to your District Caterer 3. Column 1 enter the packing box number 4. Column 2 enter the time the food is probed and packed 5. Column 3 enter the temperature of the food at the time of packing 6. Column 4 detail all menu items 7. Column 5 enter number of portions packed 8. Column 6 enter number of tins 9. Column 7 round drums are sometimes used for transporting custard, gravy etc. Enter the number sent in this column 10. Write the total number of insulated boxes sent Special Diet Information In this section you must write the name of children for whom you have provided a special diet, the type of diet they require and the food you have sent for lunch that day. Comments Use this section to relay any other relevant information to the servery staff. SERVERY STAFF RESPONSIBILITIES Use the packing list to check what food has been sent DO NOT open the insulated containers until the point of service Record serving temperatures on the ASC11 Form in the Servery Termly Record Book Hot food to be probed must be probed at service and achieve a minimum of 63 0 C or above. Failure to achieve must be reported to the main kitchen Ensure the transport boxes are clean before returning to the main kitchen Servery staff should use the TCB to: Confirm attendance at work by signing in each day Request cleaning materials or light equipment Communicate with the main kitchen Report if food is not achieving the required temperature when probed Special Diet Information Check that the meal detailed in the book is suitable for the named child and at the point of service, double check the meal sent is correct. If you have any doubts about the suitability of the meal, ask the school office to allow you to phone the main kitchen and speak to the Caterer for confirmation. 53

54 Comments Use this section to feed back any information about the days service to the main kitchen. Comments should be constructive and informative. Other useful information can also be communicated in this section e.g. no lunches required next Thursday as the school will be closed for polling etc. Requests for Light Equipment or Cleaning Materials Use this section to request cleaning materials or light equipment from the main kitchen. TRANSPORTING THE FOOD Commercial Services has an arrangement with an external company who are contracted to pick up and collect the containers at an agreed time each day. The contract dictates whether the containers are collected from the servery and returned to the main kitchen on the same day as the delivery or on the following day. The transport drivers are responsible for carrying the insulated containers (in certain circumstances trolleys may be provided to move the containers between kitchen/servery and the vehicle. The contractor shall provide suitable vehicles and drivers for the transportation of the meals. The vehicles provided must be kept clean and in a good condition and repair, with particular attention being paid to the interior of the vehicle in order to protect the food from contamination. The vehicles must not be used in any respect whatsoever immediately prior to the collection of meals, for the conveyance of any commodity or substance which could cause contamination to be transferred from the floor of the vehicle to the serving area of the kitchen, the clothing, or the hand of those concerned with the serving of the meals. To prevent contamination, effective cleaning of the vehicle must be carried out when any change of use occurs. The Contractor will provide their staff with suitable protective clothing that must be worn at all times while on duty. The clothing should be kept clean and smart in keeping with the general standards of cleanliness and hygiene set by Commercial Services. Smoking is not permitted in the vehicle when it is delivering the meals nor must drivers smoke whilst handling containers and at any time whilst on Council property. Any changes to the deliveries should be discussed, agreed and actioned by your District Caterer. If, for any reason, the transport does not arrive, the main kitchen should contact the Transport Helpline on

55 REPORTING FAULTY EQUIPMENT The mains kitchen Caterer is responsible for reporting faulty servery equipment to the Equipment Repairs Co-ordinator on TRAINING The mains kitchen Caterer is responsible for inducting and training the staff at the servery and the annual training refresher checklist. 55

56 PROTEIN FIRST COURSE All burgers Fish Cakes Fish Fingers Sausage FOOD TRANSPORTATION FOOD ITEMS COOKING PACKING HOW TO MAINTAIN TEMPERATURE Cook as near as possible to time of service. Pizza Ravioli Cheese & Potato Pie Beef Cobbler Cheese & Egg Flan Potato & Tomato Au Gratin Beef Lasagne Cauliflower Cheese Pasta Bake Chicken & Ham Pie Probe to ensure thorough cooking in accordance with the Code of Practice and record on ASC8. Count into hot tins according to numbers required, plus one extra portion. Cook as near as possible to time of service. Probe to ensure thorough cooking and record on ASC8. Pack as closely together as possible. Do not use a tin which is too large. Ensure that all lids fit tightly. 1 st and 2 nd sitting separately in insulated containers. Use correct size tins for quantity required. Make sure all lids fit tightly. Pack first and second sitting separately in insulated containers. Probe before packing and record in Transport Book. Once counted into tins, put back in ovens or steamer so that a temperature of 85 0 C is maintained. Any empty spaces in boxes, an Isothermic Separator should be used. Pack five minutes before collection. Pack straight from cooking ovens at 85 0 C. Any empty spaces in boxes, an Isothermic Separator should be used. Pack five minutes before collection. RECORDING OF TEMPERATURE Pack one school at a time. Temperature to be taken whilst packing. All temperatures to be recorded in Transport Book. As above. 56

57 FOOD ITEMS COOKING PACKING HOW TO MAINTAIN TEMPERATURE Spaghetti Bolognaise Cook as near as possible to time An anti-spill lid is used to Pack five minutes before Curry of service. prevent spillage. collection. Savoury Mince Maintain at boiling point until Chilli Con Carne time to pack. Probe to ensure thorough cooking and record on ASC8. RECORDING OF TEMPERATURE As previous page. Roast Meats Jacket Potato & Filling Cook in the normal way. Probe to ensure thorough cooking and record on ASC8. Slice and count into hot tins. Moisten with stock.. Put back into steamers to ensure a temperature of 85 0 C is achieved. Cook as near as possible to service. Probe to ensure thorough cooking and record on ASC8. Count into hot tins. Use correct size tins for quantity of meat. Pack straight from the steamer ensuring a temperature of 85 0 C has been reached. Ensure that all lids fit tightly. Use correct size tins for quantity of food required. Hot fillings to be packed in separate tin, but in the same rec. Cold fillings to be packed in cold recs. Probe filling and record in Transport Book. Ensure that all lids fit tightly. As above. As above. As above. As above. 57

58 FOOD ITEMS COOKING PACKING HOW TO MAINTAIN TEMPERATURE Chipped/Sauté Potatoes/ Cook as near to packing times Use correct size tins. As previous page. Waffles/Road Potatoes as possible. Probe and record temperature in Count into hot tins and put back Transport Book. into ovens to reach correct Ensure that all lids fit tightly. temperature. Pack 1 st and 2 nd sitting Rice Spaghetti/Creamed Potato SWEETS Hot e.g. gingerbread, steamed pudding or crumble Put correct quantity into tins according to numbers at each school and steam in the normal way. Probe to ensure thorough cooking and record on ASC8. Cook so that the food item can be packed straight from the steamer/oven. Cook as near as possible to packing allowing time to serve. Serve in hot tins and put into oven to obtain required temperature. Cook as near as possible to service. Probe to ensure thorough cooking and record on ASC8. Pack straight from the oven or steamer. separately. As above. Probe before packing and record in Transport Book. As above. RECORDING OF TEMPERATURE As previous page. As above. As above. As above. As above. As above. As above. As above. 58

59 FOOD ITEMS COOKING PACKING HOW TO MAINTAIN TEMPERATURE RECORDING OF TEMPERATURE Milk Puddings Milk Sauces Hot Drinks Cook as near as possible to service. Probe to ensure thorough cooking and record on ASC8. Use anti-spill lid to prevent spillage. As previous page. As previous page. As previous page. Cold e.g. Biscuits Dessert Whips, Jelly Cook/prepare in the normal way. Probe to ensure thorough cooking and record on ASC8. As above. Temperature for creamed items must be packed below 5 0 C. As above. Sandwiches Protein items to accompany salads Store all protein and protein sandwich fillings below 5 0 C. Prepare bread for sandwiches before removing fillings from cold storage. Once sandwiches are prepared return to fridge. Store all protein foods below 5 0 C. Portion food items as required and return to fridge. Pack from fridge in cold rectangulars. Probe and record in Transport Book for transport school. Pack from fridge in cold rectangulars. Probe and record in Transport Book for transport school. Temperature for sandwiches must be packed below 5 0 C. Temperature for cold protein items to be packed below 5 0 C. 59

60 COLD HOLDING CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES COLD HOLDING TRANSPORTATION Bacterial growth if temperature of food not maintained. Contamination by foreign bodies. Bacterial growth and contamination if temperature of food not maintained, excessive delivery time and incorrect containers used. Maintain chilled display temperature below 5 0 C. Keep food covered where possible. Staff awareness of cold holding hazards. Observe good practice notes. Minimise transportation time and use of insulated containers. MONITORING PROCEDURES Temperature control monitoring form (ASC11). Internal Audit (ASC15). CCP(S) CRITICAL LIMIT(S) ACTION ON DEVIATION Temperature. Less than 5 0 C. Display food at below 5 0 C and hold at this temperature until sold or return to a refrigerator below 5 0 C or destroy. Where temperature of 5 0 C or below is not achievable, use the four hour exemption for display after which food is to be destroyed. 60

61 Transport Packing Sheet. Servery Name: Date: Servery Staff Signatures 1:... 2:... 3:... 4:... Notes from Servery (Probe food at service and highlight here if required temperature above 63 o C has not been met: Request For Light Equipment Or Cleaning Materials

62 GOOD PRACTICE NOTES COLD HOLDING Adequate screening will be provided to ensure that cold food is protected where it is displayed. Food will be covered at all times, except when being served. Plates for cold meals will, where possible, be pre-chilled. Cold cupboards and service counters, where available, will be pre-chilled to a temperature which will maintain the food below 5 0 C. Display food at below 5 0 C and hold at this temperature until sold or return to a refrigerator below 5 0 C or destroy. Where temperature of 5 0 C or below is not achievable, use the four hour exemption for display after which food is to be destroyed. Adequate utensils will be provided to ensure that each product is served with separate utensils. Ice Cream for serving will be stored below C and served frozen. Lids must be kept on containers, except at the time of service. VENDING MACHINES When operating a vending machine service the following must be considered: 1. Vending machines must be purchased or hired from an approved supplier and must comply with statutory requirements; 2. The name and address of the machine operator should be clearly visible on the machine; 3. Follow manufacturers operating instructions; 4. Vending machines must not be sited in direct sunlight or adjacent to sources of heat, for example radiators. Position of a machine should be away from the wall to facilitate the thorough cleaning of the adjacent wall and floor surfaces as well as the external surfaces of the machine; 5. Adequate litter containers, which are emptied as frequently as necessary, should be provided next to a machine; 6. Stock rotation of the food and drinks is essential. All items should be given a use by date and checked on a daily/hourly basis as appropriate; 7. Vending machines must not be used for cooling down high risk food from ambient temperature. Cold foods placed in the vending machine must be below 5 0 C; 8. All vending machines must display precise cleaning instructions on the inside and the operators must always follow these instructions. The date and time of each cleaning should be noted in the machine. 62

63 When filling vending machines on a daily basis: 1. Check and refill coin change tubes; 2. Re-stock shelves; 3. Load one shelf at a time, ensuring last in is last out; 4. Check sell by dates before loading machine and discard any items past sell by date; 5. Check stock in machine for sell by dates and discard if past the date; 6. Check items are correctly seated on the shelves and item name can be clearly seen; 7. Ensure prices are correct; 8. Ensure each slot is filled for vending; 9. Empty cash box; 10. Ensure the door is correctly locked; WEEKLY CLEANING: On a weekly basis: 1. Clean coin mechanism with a dry brush; 2. Wipe inside with bactericide detergent. 63

64 COOLING CRITICAL CONTROL POINT ASSESSMENT COOLING STEP HAZARD(S) PREVENTATIVE MEASURES Bacterial growth if time of cooling extended. Contamination by foreign bodies. Contamination by personnel or use of dirty containers for decanting. Cool foods rapidly in shallow containers or use other methods of rapid cooling, preferably in a designated cooling area where the temperature is low. When cool refrigerate at less than 5 0 C. Ensure decant containers are clean and there is no risk of contamination of the product in the cooling area. MONITORING PROCEDURES Cooling Monitoring Form (ASC10) Internal Audit (ASC15) CCP(S) Temperature CRITICAL LIMIT(S) Achieve less than 0 0 C C within 90 minutes. ACTION ON DEVIATION Allow a further 30 minutes. If still above 5 0 C hold and advise Caterer / Manager. Ensure staff are aware of the risks of contamination. Observe good practice. 64

65 COOLING Cooked food items not for immediate service, or to be served cold, will be cooled quickly, covered and placed under refrigeration. After the cooked food has achieved the correct core temperature (75 0 C), it will be decanted into clean cold containers. Where appropriate, shallow containers will be used to assist in the cooling operation. Meat joints will must be sliced and decanted into clean shallow containers to assist the cooling operation. The containers will be placed in an area designated for the cooling of food. This area will be maintained at a cool temperature. The area will be kept free of contaminants, including raw foods. Correct personal hygiene procedures must be observed to prevent cross contamination risk. Food will be cooled to 5 0 C within 90 minutes of completion of cooking. In circumstances where this has not been achieved, a further 30 minutes will be allowed after which instructions will be obtained from the Caterer / Manager. On completion of cooling, the food will be covered and refrigerated at below 5 0 C. Cooled food will be clearly labelled with a production date to assist in stock rotation. Stock not used within one day of production will be discarded. Food to be placed in refrigerator on correct shelf for high risk cooked food to ensure prevention of cross contamination from raw food. Staff will be instructed in the risk of contamination to foods during the cooling operation. A probe thermometer (disinfected between uses) will be used to check the centre temperature of the cooled food. Records will be kept and retained for a period of six months. 65

66 COMMERCIAL SERVICES COOLING MONITORING FORM ASC10 DATE: CATERING ESTABLISHMENT: MANAGER: PRODUCT End of Cooking Time Temp of product After 90 minutes After 120 minutes Time Temp of product Time Temp of product SIGNATURE COMMENTS/ACTION Notes: Decant food after cooking into clean shallow container to assist cooling. Place food in designated area for cooling away from contaminants, including raw foods. Ensure good personal hygiene is observed to prevent cross contamination. Food to be cooled to 5 C within 90 minutes of completion of cooking. Where 5 C is not achieved within 90 minutes, allow a further 30 minutes. On completion of cooling, food to be covered, labelled and refrigerated 0 C-5 C. Food to be used within one day of production. Thereafter discard. Probe thermometer to be disinfected between uses. 66

67 PEST CONTROL - CRITICAL CONTROL POINT ASSESSMENT STEP HAZARD(S) PREVENTATIVE MEASURES PEST CONTROL Contamination of the product or ingredients by: infestation of the premises by pests; Poor storage of refuse and waste resulting in conditions conducive with pest infestations or; Chemicals used for treatment for pests by inexperienced personnel. Employment of a competent person to carry out surveys and treatments. Keep premises free of pests. Adequate provision for the storage and disposal of refuse and waste. Staff awareness of hazards from a pest infestation and reporting procedure. MONITORING PROCEDURES Delivery Monitoring Form (ASC6) Internal Audit (ASC15) Pest Report Form (ASC7). Pest Infestation Form (ASC24) CCP(S) CRITICAL LIMIT(S) Absence of pests. ACTION ON DEVIATION Fill out ASC24 Observe good practice notes. 67

68 PEST CONTROL REASONS FOR CONTROL Insects and rodent pests, cats and birds can spoil and contaminate food. They can also cause considerable damage to food stocks and premises. Food handling areas provide ideal conditions for the survival and multiplication of pests. REPORTING PROCEDURES It is the responsibility of the client to deal with pest infestation. However the staff have an obligation to report any signs of infestation to the Caterer or designated person. Once informed of a sighting, the Caterer must complete Pest Report Form (ASC7), notify the Client on site immediately and fill out an ASC24 form which should be sent to the regional office, telephoning the office immediately to inform them the form is on its way. If prompt action is not taken, the Environmental Health Officer should be notified and Commercial Services will take action to involve a pest control contract. INFESTED FOOD Any suspect food that may be infested or contaminated by insects or rodents will be reported to the Caterer who will fill out on Delivery Form ASC6 if appropriate. The Client Officer in liaison with the Caterer will ensure that the food is inspected, involving the Environmental Health Officer, if appropriate and that suitable action is taken. PEST PROOFING The Client Officer will check the structure of the building periodically and ensure that any defects in the pest proofing receive attention, for example. All external doors leading into the kitchen area will be rodent proofed with metal plates at their base. All opening windows, where there is a risk of infestation and ventilation/air bricks in food rooms will be fitted with cleanable fly screens. The fly screens will be taken down and cleaned regularly. External doors leading into the kitchen areas will be kept closed or, if left open, fitted with fly screens where there is a risk of infestation. Gaps around the service pipes leading into kitchen areas will be sealed to prevent the ingress of pests. Manhole covers, gully grates, rodding eyes etc., will be kept in good repair. 68

69 The tops of the drain ventilation pipes will be fitted with wire balloons to prevent the ingress of pests. Electric insect control units will be provided where there is a risk of infestation. They will be maintained regularly and the trays emptied frequently. Vegetation around the premises will be kept to a minimum and maintained in good order to prevent harbourage of pests/rodents. CONTROL MEASURES The Caterer will ensure all dry goods will be checked at the time of delivery, for pest infestation or damage before being placed into the storage area. Stock rotation will be maintained and all stock stored correctly. All equipment being brought from storage, or new equipment, will be checked for pest infestation. Any suspect food or equipment will be kept separately from other stored goods. Open dry food will be kept in pest-proof containers with close fitting lids. The lids will be replaced immediately after use. All stored goods will be kept off the ground and clear of walls, with adequate space between stock to enable regular inspection and cleaning. Cleaning schedules will be properly carried out to prevent the formation of residual deposits behind and beneath equipment. No domestic animals will be permitted on kitchen premises or where food is eaten. Spillages will be cleared up immediately to prevent food debris accumulating. Refuse receptacles within the kitchen areas will be emptied frequently and kept clean. Waste will never be left in a kitchen or adjoining areas overnight. Refuse receptacles outside the kitchen will be on hard surfaces away from vegetation. Any signs or sightings of pests will be reported to the Caterer immediately who will record the details on the Pest Report Form (ASC7) and subsequently ASC24. To ensure that food premises are maintained free of pests and any reported incidents receive attention, the client will ensure a pest control contractor will: 1. inspect areas within the food premises which have been previously treated; 2. investigate signs or sightings reported to the responsible officer; 3. investigate any other matters relating to the infestation by pests; 4. inspect areas within the location which are particularly vulnerable to infestation by pests; 69

70 5. inspect the food premises for any necessary proofing works or items conducive to pest infestations. The frequency of visits by pest control contractor will be determined according to any current pest problems, previous history and potential problems. Following each inspection, the contractor will provide a written report to the unit (if not held by Catering the location of the records should be known to the manager) detailing: Date of visits; Name of operative; Bait laid plus formulation and format i.e. grain, liquid, solid black etc. Location of bait i.e. relate to plan plus a written description; Examination of bait including detail of condition i.e. no take, partial take, complete take, comment on any pattern of takes and relocate baits if appropriate; Provide written description of proofing works required; Provide hazard information sheet or alternative information to what to do if staff come into contact with bait. Where bait boxes or traps are laid a plan of their location will be maintained and kept with the pest control records. Where electric insect control units are fitted, the tubes will be changed annually just prior to the flying insect season. These units will be located away from the food preparation, cooking and service areas. SIGNS TO LOOK FOR - RODENTS & MICE The animals themselves; Droppings; Damage to the food itself and food spillage; Holes and nesting sites; Gnaw marks on packaging, food containers, stored equipment and building fabric; Smear marks from the grease in the animals coats, left on the building fabric along runs; Runs in adjacent undergrowth; Offensive odours may indicate an infestation. SIGNS TO LOOK FOR - INSECTS Insects, including silverfish, flies, cockroaches, ants, moths, weevils, beetles, wasps, mites and psocids (booklice); The adult insect, pupae, larvae or juveniles - dead or alive; Webbing of food packaging, in the food itself, on storage shelves or equipment; Small tunnels or holes in some food or packaging; Moulted skins, faecal pellets, egg or egg pouches (cockroaches); Offensive odours may indicate an infestation; Insect frass - these are very small pieces of food debris produced as the insect or larvae feeds and is usually composed of chewed food particles. 70

71 SIGNS TO LOOK FOR - BIRDS Birds themselves, droppings and feather debris; Holes and nesting materials/sites. 71

72 COMMERCIAL SERVICES TEMPERATURE MONITORING FORM (ASC7) WEEKLY PEST CONTROL, CLEANING AND CHILLED FOOD TEMPERATURE RECORD REFRIGERATOR TEMP O C MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. Note: Please ensure you put minus prefix in front of freezer temperature. FREEZER TEMP. -18 to -24 O C MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. STERILIZERS TEMP 82 O C + above MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY ACTION TAKEN WHEN OUTSIDE TEMPERATURE RANGE O C SIG. O C SIG. O C SIG. O C SIG. O C SIG. TO BE COMPLETED BY ALL FOOD PREMISES WEEK ENDING: CLEANING: I CONFIRM THAT ALL DAILY AND WEEKLY TASKS HAVE BEEN CARRIED OUT IN ACCORDANCE WITH SCHEDULES AND EQUIPMENT HAS BEEN DESCALED AS NECESSARY Signed: Job Title: PEST CONTROL: (Tick if okay or X if unsatisfactory): Are tubes in Insectocutor operational? Any signs of bird activity, nesting material or droppings? Any signs of smear marks on walls, ceilings, pipe runs or service ducts? Any evidence of damage or nibbling of food stocks or packaging? Any signs of entry by rats or mice below doors, through walls or in service ducting? Any offensive odours within food handling or storage rooms? Any signs of mouse or rat droppings on floors or beneath items of equipment? Any signs of insect infestation or insect bodies? I confirm that a weekly pest control inspection has been completed and if any of the above has been noted, I have notified the school Headteacher/Client and completed the bottom portion of Form ASC24. Any notification should either be telephoned or sent by FAX to the Regional Office/Line Manager immediately. The notification should always be confirmed by posting ASC24 to the Regional Office that same day by first class post. Signed: Job Title: 72

73 COMMERCIAL SERVICES NOTIFICATION OF PEST INFESTATION (ASC24) School Name/ Establishment Name: Caterer Name: Date: Type of Infestation: Reported to whom on site: Date Reported Brief description of events: Please telephone the Regional Office (EDCAT) or Line Manager (Civic) to inform that this form is being sent as soon as the incident is reported to the School (EDCAT) or Client (Civic). If no immediate action is taken or no satisfactory action is taken, the District Caterer/Operations Manager should inform the Client Office, Environmental Health Officer and follow up with the School/Client. This form should be held in the School file at the Regional Office (EDCAT) or Site Inspection File (Civic). 73

74 TEMPERATURE CONTROL Temperature control of perishable food products is vital to ensure food poisoning is prevented and bacterial growth limited. Temperature control at all stages of food production has been identified as critical to food safety and therefore a number of critical control points have been established. In order to monitor these points a simple single-sided temperature control monitoring sheet has been included in the package (ASC7 and (ASC11). One of each sheet should be used weekly. STORAGE All temperature controlled storage units should be clearly labelled with a unit number. Each morning, preferably before the start of food preparation, the temperature of each unit should be taken and recorded on temperature monitoring form ASC7. This temperature can be taken by one of the following methods, the list in order of preference: 1. Probe inserted into beaker of water; 2. Thermometers; 3. Dial/gauge on unit. Units fitted with a thermometer gauge are to be checked against a control thermometer i.e. food temperature to give an approximate indication of the accuracy of the gauge. The control thermometer is calibrated termly. If there is a discrepancy of +/-1 0 C the thermometer will be replaced or repaired. In respect of any failure, a comment should be provided, for example, engineer called. REMEMBER, the legislation refers to food temperature and care must be taken not to be misled by a dial recording a high temperature because someone recently opened the door. COOKING The thorough cooking of food will ensure that the majority of harmful bacteria are destroyed. It is therefore important to demonstrate high enough temperatures are being achieved. The frequency of checking cooking temperatures will depend on the throughput, method of cooking (e.g. batch cooking) and types of product. The records should be representative of: the range of foods; the cooking facilities used; the period of cooking. For example, for a two hour service period, temperatures could be taken every 30 minutes, ensuring that over the service period at least one temperature of each hot 74

75 item was checked and that these products were cooked on the various pieces of equipment in the kitchen. This procedure should identify any piece of cooking equipment which is not working efficiently or if inadequate time is being permitted for thorough cooking. Temperatures to be recorded on temperature control monitoring form ASC8. SERVICE Where, at any stage, food is held before service to the customer in excess of two hours for hot food or four hours for cold food, the temperature efficiency of the unit should be checked and recorded. In such circumstances it will be necessary to introduce a system to indicate the period on display. This could be something as simple as using different shaped dishes each hour, using coloured doyleys or plates, or recording the time on a label. Care must be taken to ensure items, especially hot foods, are not topped up. When exceeding the above time limits hot food first reading to be taken when cooked, second when taken from hot cupboard, third if remaining on counter for 30 minutes, fourth after one hour. Cold food first reading to be taken when removed from fridge, second after 30 minutes, third if remaining on counter for one hour, fourth after 1½ hours. Each storage unit should be clearly labelled, using the letters of the alphabet rather than numbers to prevent confusion. Depending on the amount of product on display and the display period, a frequency of testing should be undertaken to demonstrate that all holding units are maintaining temperature throughout the service period. Temperatures to be recorded on temperature control monitoring form ASC11 (EDCAT) or ASC9 (Civic). The following temperatures are checked by means of a portable temperature probe. Bains Maries, hot plates and hot cupboards minimum 75 0 C, hot food held to a minimum 63 0 C, cold food held to a maximum 5 0 C. TRANSPORT The temperature of hot and cold food at start of transport should be recorded where the food will not be served within two hours (Communications Book). COOLING Rapid cooling of food will ensure that any bacteria surviving the cooking cycle are not allowed sufficient time to grow and multiply. Cooling should be undertaken in an area protected from the risks of contamination (e.g. insects, raw products) and which, due to its temperature, will facilitate cooling. Large containers should be decanted into smaller shallow trays to aid cooling. Hot food should be cooled 0 0 C to 5 0 C within 90 minutes and refrigerated. The cooling of each batch of food should be recorded on the ASC10. By recording the start and finish times, you will be able to determine if the activity is taking too long and, in such circumstance, review how and where the process is undertaken. 75

76 Notes should be made on the ASC10 in respect of any specific problems or action taken. The completed ASC10 should be signed and filed in date order and retained for a period of six months. 76

77 GOOD PRACTICE NOTES GUIDANCE ON THE USE OF PROBE THERMOMETERS The construction of the probe should be such that it is easy to clean and disinfect. Where food is pre-packed, then temperatures can be checked by taking between pack measurements and if possible, special probes should be used for this purpose. In many catering situations the food is, in the main, non-prepacked and in these cases the temperature measurements may have to be taken by direct insertion of probes into the food. If care is not taken, the use of probes can give rise to food wastage or cause cross-contamination. The probe should be cleaned and well disinfected before every insertion into food, using a preparation which leaves no residue on the probe that can be passed to the food. The necessity of taking product temperatures can be removed if a food stimulant is used. This is a stabilised food or non-food material, which has similar thermal properties to the food held in the hot or cold system. A probe can be used to measure its temperature or a sensor can be permanently embedded in it. It is important to ensure that when temperatures are checked that the food or food stimulant has been kept in the refrigerated system long enough to be representative of the temperature of the other food items. Remember that it takes time for temperatures to stabilise and products to cool to the centre. PROCEDURE FOR PROBING As probes vary, refer to the manufacturer s instructions for the specific use in your unit. 1. As a safeguard to ensure that all protein food is cooked to the core correct temperature, it is necessary to probe the food when it is removed from the cooking appliances. 2. Sterilise the probe needle with a probe wipe before use, apply the tip of the probe to the centre of the food taking care not to touch the bottom of the tin. The probe will take a few seconds to stabilise. 3. Sterilise the probe needle by using the probe wipe once only and throw away, this is to avoid cross contamination. Veal, lamb, pork and beef should be probed at thickest part to 75 0 C. High risk food should also be probed before service i.e. milk based cold products, dessert whips and sandwich fillings, this temperature should be 5 0 C or below. 77

78 TEMPERATURE PROBE CALIBRATION To ensure that the probes in each kitchen are working accurately it is a requirement of our Assured Safe Catering policy that they are calibrated once EACH TERM. In order to do this, the following procedure should be followed. 1. Probe should be held in boiling water for approximately 30 seconds to achieve c. A small pan of clean boiling water should be used. Hold the probe in water ensuring it does not touch the pan. Record the temperature. ENSURE CARE TAKEN OF STEAM. 2. Probe should be held on ice as it melts for approximately 30 seconds to achieve 0 0 c. Place ice into a container with a small amount of clean cold water, hold probe onto ice as it melts. Record temperature. Record temperatures in the ASC Book, Form ASC12. SERVERIES Serveries should send their probe back to the Main Kitchen once per term to be checked. Transporting kitchens will require at least one spare probe in order to be able to rotate probes ensuring that the serveries always have a probe on-site. Main kitchen to complete the ASC12 and return to the servery with calibrated probe. Servery to retain the completed ASC12 in the front of the Termly Record Book. SMART UNITS WITHOUT BOILING FACILITIES Local arrangements are to be put into place, at the nearest possible kitchen, to achieve the above outcome. Please discuss with your District Caterer to agree local arrangements. Completed ASC12 to be returned to the SMART kitchen for retention in the front of the Termly Record Book. CALIBRATION MONITORING FORM ASC12 As a safeguard to ensure all high-risk foods comply with the following hygiene legislation: Regulations (EC) 852/2004 The Food Safety & Hygiene Regulations (England) 2013 All food must obtain the required temperatures at the Critical Control Point. To be sure to meet this requirement all probes must be checked on a once per term basis. 1. Enter name of establishment and Caterer s name; 2. Follow instructions as per checking of measuring system; 3. Enter date calibrated, thermometer number and temperature obtained; 4. Indicate action taken if the probe has not reached the required temperature; 5. Enter next calibration date. File. 78

79 DEVIATION ACTIONS In case whereby the temperature reading does not achieve the requirement of -1 0 C to +1 0 C and C to C, the following three actions must be taken: 1. Repeat the calibration test to ensure the probe thermometer is recalibrated correctly. 2. Change the batteries in the thermometer unit. 3. Report to District Manager to arrange for a replacement probe. 79

80 CATERING ESTABLISHMENT: COMMERCIAL SERVICES TEMPERATURE PROBE CALIBRATION FORM (ASC 12) Date Probe Number Temperature obtained reading of between C to C should be achieved, if not follow deviation guidance Temperature Obtained Reading of between 99 0 C to C should be achieved, if not follow deviation guidance 01 September C 98 0 C) RT/CB Deviation action where reading not achieving required temperature use code from table below Initial To ensure that the probes in the kitchen are working accurately, it is a requirement of the Assured Safe Catering policy that all probes are calibrated once EACH TERM. In order to do this, the following procedure should be followed: 1. Probe should be held in boiling water for approximately 30 seconds to achieve C ensuring care is taken due to steam. 2. Probe should be held in ice as it melts (i.e. consistency of slush) for approximately 30 seconds to achieve 0 0 C. A tolerance of +/ C is allowed. Servery: SMART: Probes will be calibrated at the Main Kitchen once per term and returned with a completed ASC12 Form. Probes will be calibrated at a buddy school, contact the District Caterer for advice. Deviation actions where reading is not achieving the required temperature Action Repeat Test Change battery in probe unit Report to District Manager for replacement Record date replacement probe received RT CB DMR Code 80

81 Procedure for Kitchen with Temporary Failure of Hot Water Supply The Food Hygiene (England) Regulations 2006, Regulation (EC) 852/2004 stipulates that wash hand basins must be provided with hot and cold running water. If a temporary failure of hot water supply to a kitchen, in particular to the wash hand basin, the following actions must be taken immediately. CATERER to advise the Area Catering Officer of the situation IMMEDIATELY In the instance that the Area Catering Officer is unavailable please contact the Regional Manager Area Catering Officer to ensure arrangements are put into place for a suitable temporary hand washing facility. Contract Facilities Management, Babcock4S, Bay Tree Avenue, Kingston Road, Leatherhead, Surrey, KT22 7UE. Telephone number (option 7) to advise of situation and seek support in liaising with the school regarding suitable alternative arrangements as follows: 1. If the school is in the Premises Maintenance Buy Back Scheme with County, a portable hand wash system can be supplied to the school to enable kitchen staff to perform hand washing duties. Contact Estates & Planning Management (EPM) during office hours at County Hall Kingston (option 6). After 5 p.m. please choose option If the school is not in the Buy Back Arrangement, a hire facility is available. Please contact: Telephone Teal Patents enquiries@tealwash.com Please note: Under food hygiene regulations, it is the responsibility of Commercial Services as the food handler to ensure suitable hand washing facilities are available to staff. Food production and service cannot take place unless these arrangements are in place. Therefore, in the instance that neither of the above two arrangements are available immediately, Commercial Services will provide a temporary hand washing facility. Arrangements are to be made by the Area Catering Officer to place the Burco Mobile Unit into the affected school. Arrangements for this are to be made via the transport co-ordinator. Relevant instructions for use are to be communicated to the Caterer on site. Babcock4S/Area Catering Officer to request prompt action from the school to arrange emergency call out and repair to the boiler as soon as it is practically possible. Area Catering Officer to discuss with Caterer arrangements in place for cleaning and sanitising purposes: 81

82 1. Suitable and sufficient hot water must be available for cleaning and sanitisation purposes. Boiling water in pans or hot water from steriliser is acceptable for this purpose. Please ensure EXTREME CAUTION is exercised when boiling hot water is being dispensed and used in this way. A risk assessment must be carried out first. 2. Plates, bowls and cutlery are to be washed in the normal manner in a dishwasher or through the sink and sterilizer. In the case that neither of these options are available, disposable plates etc. must be used. 3. Cleaning of tea towels and oven cloths to continue as normal, either boiled in pan or washing machine. 82

83 FOOD COMPLAINT PROCEDURE In respect of any complaint concerning the quality or fitness of the food served or displayed for sale, the procedure below will be followed by the supervisor on duty. Apologise to the complainant in appropriate cases (liability should not be accepted) and record the following details on a food complaint record (ASC13): 1. Name of complainant; 2. Address; 3. Description of food and area purchased/served; 4. Date coding, if applicable; 5. Date and time purchased by complainant if applicable; 6. Date and time consumed; 7. Nature of the problem i.e. mould/stale etc.; 8. How food was stored following purchase and pending consumption, if applicable; 9. Time complaint notified. Request that you be given the food item so that it can be submitted to the laboratory for analysis, if appropriate. Retain packaging wherever possible to ensure batch coding identified. Assure the complainant that the matter will receive a full investigation and offer a full refund for their purchase, if applicable and inform the District Manager The Caterer will immediately examine the complaint form, sample and any food of the same nature that is in stock/still available and carry out a full investigation, take any necessary corrective action and in due course, advise the complainant of the outcome. If it is a supplier product problem please follow the Supplier Complaints Procedure. 83

84 NAME OF KITCHEN: COMMERCIAL SERVICES CUSTOMER FOOD COMPLAINT RECORD SHEET (ASC13) NAME OF COMPLAINANT: ADDRESS: TELEPHONE NUMBER: DESCRIPTION OF FOOD/AREA PURCHASE: DATE CODING - IF APPLICABLE: DATE AND TIME FOOD PURCHASED BY COMPLAINANT: DATE AND TIME FOOD CONSUMED: NATURE OF COMPLAINT (i.e. mould/stale) HOW WAS FOOD STORED AFTER PURCHASE BUT BEFORE EATING: DATE AND TIME COMPLAINT NOTIFIED: SIGNATURE OF PERSON RECEIVING COMPLAINT: Please telephone the District Caterer (EDCAT) or Catering Manager (Civic) to inform that this form is being sent as soon as a complaint is received. INVESTIGATING MANAGER: FOR OFFICE USE ONLY ACTION TAKEN: LABORATORY RESULTS: DATE COMPLAINANT NOTIFIED OF OUTCOME: SIGNATURE OF INVESTIGATING MANAGER: Investigating Manager to ensure outcome of investigation is reported to the customer/complainant and ASC13 signed and dated before filing. 84

85 FOOD POISONING In order to understand the different types of food poisoning, particularly of a bacterial origin, it is necessary to examine the basic fundamentals of bacteriology. Bacteria or germs in the popular sense of the word are an essential part of human life, as we would not live without them. The vast majority of bacteria are harmless, many are beneficial and indeed some are exploited by man in various industrial processes. Examples of this are in the treatment of sewage and the production of cheese, beer and yoghurt. Those which are responsible for causing illness are called pathogenic bacteria. Bacteria differ in shape, size and habitat but unfortunately are invisible except under a powerful microscope; it is therefore impossible to identify the source of an infection either quickly or easily. Bacteria are not the only cause of food poisoning. An increasing number of cases are caused by viruses rather than by bacteria or toxins. Indeed, Rotaviruses are the third most frequent cause of gastrointestinal infection (following Campylobacter and Salmonella) with 90% of reported cases in children of less than five years old. Unfortunately, the laboratory diagnosis of viruses is very difficult and expensive and consequently the experts at the Public Health Laboratories are frequently unable to confirm the precise cause of the illness. One such virus is Norwalk which causes winter vomiting disease and is responsible for numerous food poisoning type outbreaks. The virus thrives in refrigerators and chilled display units, but it is killed by heat, so cold food is the most vulnerable host. Although not strictly a type of food poisoning, many people display the symptoms of food poisoning on eating certain foods. This is called the allergic reaction. Some people are known to be allergic to foods such as plums, strawberries, chocolate, cheese, oysters and eggs. It has been said that every food has someone, somewhere, who is allergic to it. Often people do not realise their allergy because the food concerned is not consumed in sufficient quantity. In addition to the usual symptoms of food poisoning, the patient may experience a skin rash. Food poisoning is a notifiable infectious disease, which means that a doctor is required by law to notify the local authority of any case with which he is dealing. Unfortunately, there is no easy diagnosis of food poisoning and the only method of identifying the offending bacteria is to take a faecal specimen from the sufferer and samples of suspected foodstuffs for examination in the laboratory. Failure to take these steps or a delay in notifying all interested parties can seriously hamper any investigation. Extract from The Essential Guide to Food Hygiene, Graham Aston/John Tiffney 85

86 FOOD POISONING CHART BACTERIA ONSET PERIOD (hours) SYMPTOMS AND DURATION OF ILLNESS Salmonella 6 to 72 usually 12 to 36 Abdominal pain, diarrhoea, vomiting and fever (1 to 7 days). Staphylococcus aureus 1 to 6 Abdominal pain, vomiting, prostration and subnormal temperatures (6 to 24 hours). Clostridium perfringens 8 to 22 usually 12 to 18 Abdominal pain and diarrhoea. Vomiting is rare. (12 to 48 hours). Bacillus cereus 1 to 5 Vomiting, abdominal pains and some diarrhoea (12 to 24 hours). Campylobacter 2 to 5 days Headache, fever, diarrhoea (often blood stained), persistent colicky abdominal pain and nausea (1 to 7 days). Viruses 24 to 48 Diarrhoea, abdominal pain, fever, nausea and vomiting (24 hours). Allergy Immediately or up to 48 hours. Symptoms vary considerably. May include vomiting diarrhoea, bronchitis, rash and migraine. POSSIBLE SOURCES Raw meat, milk, eggs, poultry, carriers, pets, rodents, terrapins, sewage/water. Human nose, mouth, skin, boils and cuts, raw milk from cows and goats with mastitis. Animal and human excreta, soil, dust, insects and raw meat. Cereals especially rice, dust and soil. Raw poultry, raw milk and sewage, contamination by birds and small animals. Raw food, especially shellfish such as oysters and cockles. The allergen is usually a protein. This is a guide to the onset period and symptoms of possible food poisoning cases. Remember: If you feel you are suffering from food poisoning you should consult your Doctor and inform your Line Manager. 86

87 PROCEDURE IN RESPECT OF AN ALLEGATION OF FOOD POISONING INTRODUCTION This document sets out the recommended procedure for dealing with complainants who allege they have experienced symptoms of food poisoning after consuming food/drink purchased from and/or consumed on the premises. Allegations of food poisoning must always be taken seriously and investigated thoroughly, even when it is suspected the allegations are groundless. It is important not to draw any conclusions until the investigations are complete whereupon any conclusions drawn can be based on fact. Do not at any time admit any liability but always be courteous. Remember to ask all the questions clearly and concisely and record all the comments of the complainant, even those that do not, at the time, appear important. Late notification of illness obviously reduces the likelihood of the cause of a problem being identified but procedures and practices often remain the same so analysis of later batches/parallel production runs, production methods and the hygiene of personnel, fixtures and fittings may still enable any problems to be identified. Many complaints alleging someone contracted food poisoning remain unproven. In such circumstances it is vital that the customer regains confidence and this can often be assured by demonstrating that the complaint was dealt with promptly and professionally. In many instances the same symptoms as food poisoning (e.g. vomiting and diarrhoea) are the result of an allergic reaction to the food or a virus. There will always be some complaints that are maliciously generated but it is not the aim of this policy to suggest mechanisms for dealing with this category of problem. By following this policy though, malicious complainants are likely to give up and go elsewhere. The basic procedure is represented as a flow chart for ease of reference. In order for the procedure to function effectively, it is vital that the appropriate steps are implemented. Similarly the procedure cannot function without the availability of key data such as information on production times and temperatures. FOOD POISONING INVESTIGATION PROCEDURE Customer Telephones/Writes/Visits Caterer/Caterer Completion of Preliminary Report (ASC17) Immediate Notification to District Manager 87

88 FOOD POISONING INVESTIGATION Notes on completion of Form ASC17 1. Always take all complaints seriously; 2. Do not at any time admit liability; 3. Always remember to be courteous; 4. Record all comments to the complainant; 5. Ensure that all questions are asked and information recorded; 6. Recommend that the complainant and any other party member exhibiting symptoms, reports to their general practitioner and submits a faecal specimen. 88

89 COMPLAINANTS DETAILS Complainants Name: Name/Company Booking Details: Complainants Address: Telephone Number: COMMERCIAL SERVICES FOOD POISONING INVESTIGATION (ASC17) NOTE: RECORD DETAILS OF PARTY OVERLEAF COMPLAINANT INFORMATION Method of Notification: Nature of Complaint: Description of food subject of complaint: Date food purchased/supplied: Date food consumed (if different): Date & Time Illness commenced: Symptoms of Illness: Duration of Illness: Do you suffer from food allergies? Additional comments (please use this space to record any other information provided by the complainant). Name of person receiving the complaint: PLEASE NOW URGENTLY PASS THIS INFORMATION TO YOUR DISTRICT MANAGER OR HIS/HER DEPUTY 89

90 AUDIT Education Catering There will be two audits carried out each year, one internal and one external. The internal audit will be carried out by the Unit Manager. The Regional Office will indicate when this is to be completed and all forms should be returned to the Regional Office. The external audit will be completed by an Assured Safe Catering Auditor who has been appointed to carry out and communicate findings and deviations to District Managers and relevant staff. The completed forms will be held in school files at regional offices and a photocopy returned to Caterers at each site and filed in the front section of the Termly Record Book for reference. Any deviations will be followed up by the District Managers. Civic Catering There will be two audits carried out each year, one internal and one external. The internal audit will be carried out by the Unit Manager. The Senior Caterer will indicate when this is to be completed and all forms should be returned to Senior Caterer, C/O Staff Restaurant, County Hall, Penrhyn Road, Kingston upon Thames, Surrey. The external audit will be completed by an external auditor who has been appointed to carry out and communicate findings and deviations to the Senior Caterer. The completed forms will be held by the Senior Caterer. Any deviations will be followed up by the Senior Caterer. 90

91 COMMERCIAL SERVICES INTERNAL AUDIT CATERING (To be completed once a year) Key: Y = Satisfactory N = Unsatisfactory Unit Name: Audit Date: District Manager: Name of Auditor: Signature of Auditor: Name of Caterer: Signature of Caterer: FOOD SAFETY NO. ITEM Standard Achieved Y/N If NO, Please identify below corrective action required to attain standard. BY WH O BY WHE N Initial on completion 1 Only nominated suppliers used 2 Delivery procedure observed 3 Stock correctly stored List any stock disposed of 4 Food preparation procedure 5 Food thoroughly cooked 6 Food cooled quickly 7 Hot food kept above 63 0 C 91

92 NO. ITEM Standard Achieved Y/N If NO, Please identify below corrective action required to attain standard. BY WHO BY WHEN Initial on completion 8 Cold food kept below 5 0 C prior to service 9a Cleaning standards maintained 9b High Level & Premises Cleaning 10 Premises free of pests 11 Personal hygiene standards maintained 12 Customer Complaints 13 Calibration Probe 14a Premises Maintained (walls, floors, ceiling) ASC12 completed: Date: 14b Equipment Maintained (including gas flame on appliances) 92

93 NO. ITEM Standard Met? COMMENTS and ACTION NEEDED BY WHO BY WHEN Initial on completion 15 Documentation maintained ECO System (ASC) Black Wallet containing: Annual Refresher Checklist Absence Record Cards ASC4a Training Records Cards ASC Termly Record Book Staff Register Communications Book Transport Meal Communications Book (Mains/Serveries only) 16 Slip trip hazards eliminated 17 Adequate lighting 18 Adequate ventilation 19 Electrical installations satisfactory 20 Equipment safe to operate Date of PAT test: PAT Test Log: OR Retest Due Date: 93

94 NO. ITEM Standard Met? COMMENTS and ACTION NEEDED BY WHO BY WHEN Initial on completion 21 Chemicals correctly stored & handled COSHH data available 22 Protective clothing maintained 23 Adequate fire precautions maintained Fire Risk Assessment in place. Significant findings available. Fire Maintenance Log Sheet. Fire Evacuation Drill Log Sheet. Evacuation Procedure Poster. 24 Manual handling procedures 25 First Aid Box Poster FIN

95 NO. ITEM Standard Met? 26 Safety Notices Health & Safety at Work Gas / Equipment repair poster ASC Poster COSHH COMMENTS and ACTION NEEDED BY WHO BY WHEN Initial on completion STICKERS Personnel agree to report infections No unauthorised admittance This is a food production area, no admittance Now wash your hands Dangerous machines Sterilizer Food preparation sink only Wash up sink only Hand wash only Cleaning Delivery Refrigeration Frozen Dry Goods Preparation Thawing Cooling Cooking Hot Holding Cold Holding 95

96 NO. ITEM Standard Met? COMMENTS and ACTION NEEDED BY WHO BY WHEN Initial on completion 27 Food Hygiene Training LEVEL 1 Food Hygiene Training LEVEL 2 Food Hygiene Training LEVEL 3 Health & Safety Training LEVEL 1 Fire Safety Awareness LEVEL 1 28 Kitchen Risk Assessment Date: 29 Special Diets Red Wallet in use 96

97 ANY ADDITIONAL COMMENTS Light Equipment/Chemicals required to comply with ASC Guidelines 97

98 Food Safety: School: Date of Audit: Regional Manager s Copy This page to be handed to Regional Manager if there are any outstanding issues that have not been resolved from previous audit or any issues that need immediate resolution. This is the only sheet required by Regional Manager. 98

99 ASC15 Audit check list food safety REQUIREMENTS 1. Only nominated suppliers used for purchasing. ECO System: 1. Problems with nominated supplier refer to Food Purchasing Coordinator ( ). a. Complete (ASC14) Termly Record Book b. Complete ECO system Goods Received section, Notes field ASC Manual Purchasing 2. Delivery procedure observed: ECO System: ASC Manual; Receipt of delivery 3. Stock correctly stored: ECO System: ASC Manual; Stock Rotations and Storage 2. Delivery during working hours. a. Both chilled and frozen temperatures recorded (ASC6) Termly Record Book. b. Damaged, unfit or contaminated goods rejected. c. Ensure all goods are within best before date. d. Authorised use of Halal products only; segregated and labelled. Any deviations complete: 1. (ASC14) Supplier Complaint Form. 2. Eco system invoice satisfactory field. 3. a. Open food, stored in clean covered / sealed containers, clearly dated. b. No food stored on the floor. c. Chilled and frozen food stored at correct temperature. (ASC7) in Termly Record Book completed for all fridges and freezers. d. Cooked / raw segregation maintained e. All food items in date. Dispose of any out of date goods at best before date. Maintain records of disposed foods. f. Ensure protein items are not being frozen, i.e. ham, cheese, meat joints and milk. g. Ensure open products like jam, lemon curd, ketchup, mayo etc: are refrigerated, clearly labelled with use by date. (as per manufactures instructions) h. Eggs and Margarine refrigerated correctly. i. All food for refrigeration to be decanted from external cardboard boxes, with the exception of eggs. j. Ensure items removed from outer packaging have: batch code, product description, best before date. 99

100 4. Food preparation procedure: ECO System: ASC Manual; Preparation Critical Control Point Assessment Food Preparation Surfaces/Equipment Cooking Meat and Poultry Thawing of Raw Meat, Fish & Poultry Avoidance of Cross Contamination Health & Safety Manual; Personal Hygiene guidance for Food Handlers Cleaning Kitchen Structure 5. Food thoroughly cooked: ECO System: ASC Manual; Cooking Meat and Poultry 6. Food cooled quickly: ECO System: 4. Throughout all food preparation. a. Raw and prepared foods kept separate. b. Food Preparation sink to be used correctly c. Correct thawing procedures recorded (ASC8) Termly Record Book. d. Minimal food handling. e. Frequent hands washing at hand wash sink only f. Wash hand basins used for hand washing only and correctly stocked. g. High risk foods kept at ambient temperatures for as short a time as possible. h. Correct use of colour coded boards; and knives i. Work benches and equipment cleaned sanitised between tasks. 5. a. Check core temperatures 75ºc and record (ASC8) Termly Record Book (Rationale Oven Probe not to be used for this). b. All protein items, hot milk puddings, vegetarian option, gravy, rice. c. Transport meals to reach 85ºc and recorded in transport book. d. Probe wipes to be used between each item probed (to include Rationale probe). 6. a. Completion of (ASC10) Termly Record Book must be 5ºc or below within 90mins ASC Manual; Cooling 100

101 7. Hot food kept above 63 0 C: ECO System: ASC Manual; Hot holding 7. a. Probe food at each service time. a. Record on (ASC11) Termly Record Book for all services b. All proteins hot milk puddings, vegetarian option, rice, gravy must be probed. c. Ensure probe correctly calibrated (ASC 12). d. Ensure free from contamination If probe not complying; Follow instruction on ASC12 for corrective action. 8. Cold food kept below 5 0 C. ECO System: ASC Manual; Cold Holding 9a. Cleaning standards maintained. ECO System: ASC Manual; Food Temperature Control, Pest Control, Cleaning 9b. High Level & Premises Cleaning 8. a. Fridges and chilled cabinets temperature probed (in water) daily and recorded (ASC7) Termly Record Book b. All cold items to be kept refrigerated before service (prepared salads, staff meals etc). c. Free from risk of contamination If not complying; Follow instruction on ASC12 for corrective action. Report equipment temperature defects to equipment repair co-ordinator. 9a. a. Checking touch-points, seals on fridges, behind & under equipment, switches etc. b. Separate cleaning equipment for toilet (red), kitchen (blue) and dining areas (yellow). c. Cleaning / storing and renewal of mop heads brooms etc d. Cleaning schedule displayed e. Satisfactory level of cleaning of equipment. f. Cleaning (ASC7) Termly Record Book completed and signed weekly g. Wet floor sign in use, whole floor mopped ONLY at the end of the day. (spot mopping as required) 9b. a. Check extraction/ventilation clean has been carried out. b. Above head height walls, ceilings, lights, windows frames, sills and fly screens. If not complying; report to District Manager for referral to School/Facilities Management. 101

102 10. Premises free from pests: ECO System: 10. Visual check of premises, complete and signed weekly (ASC7) Termly Record Book a. If evidence report it immediately to school and Regional Office (ASC24) Termly Record Book b. Ensure any past problems have been rectified/ check pest contractors records. ASC Manual;Pest Control Food Temperature Control, Cleaning 11. Personal Hygiene Standards ECO System: Health & Safety Manual; Personal Hygiene guidance for Food Handlers 11. Are Standards of Appearance displayed? All staff wearing correct clean uniform? a. Check no bad practices, e.g. eating, drinking. b. No jewellery c. Short clean nails, no nail varnish/nail extensions; d. Hair tied back & covered. e. Visible tattoos/body art covered. f. Smoking Policy adhered to. g. Mobiles MP3 players not in use in kitchen. Pg 48 h. Shoes to be enclosed. Staff Information Book 12. Check Customer Complaints ECO System: 12. Note number of complaints since last audit on the ASC 15 audit form. a. (ASC13) Termly Record Book customer complaint form b. (ASC17) Termly Record Book food poisoning investigation ASC Manual; Food Complaint Procedure 102

103 13. Calibrate probe. Complete ASC12. ECO System: ASC Manual; Calibration Monitoring Form 13. Record probe calibration termly, a. (ASC 12) Termly Record Book Completed for every probe on site. Procedure found at the bottom of the ASC 12 form, b. Servery kitchens to send probe to mains kitchen for calibration. c. Mains kitchens are to send completed ASC12 back to servery with probe. If not complying, report immediately to District manager where required temperatures not achieved 14a Premises ECO System: Health & Safety Manual; Kitchen Structure 14a Ensure that the premises are maintained in a good state of repair. a. Especially surfaces that come into contact with food. b. These should be smooth, impervious and easily cleaned, free from chips, cracks and flaking paint. 14b Equipment Maintained: ECO System: Health & Safety Manual; Responsibilities for Reporting Defects 14b Equipment is all safe to use and in working order. a. Faulty equipment should be reported to Equipment Repair Coordinator ( ) b. All staff aware of where to isolate gas and electricity. c. Flames should be burning blue on gas appliances. d. Seals on fridge and freezer in good repair. 103

104 15. Documentation maintained: 15. All Documents Up To Date, For All Staff Black Wallet in use: a. Absence- reporting cards, return to work discussion, b. Annual Refresher Checklist c. ASC 1 Training Record Card, for all staff members, up to date? Current Termly Record Book in use all sections completed? a. ASC4a completed after each school holiday, ASC4b completed where necessary b. Caterer has understanding of ASC & H&S Manuals on the ECO system. c. Communication Book in use, to hand. d. Transport Book in use and up to date (mains Kitchens) 16. Slip, trip hazards eliminated: ECO System: Health & Safety Manual; Cleaning 16.Visually check all areas: a. List any areas of concern. b. Uneven flooring, tiles missing, lifting, trailing electrical leads, leaks, wet floors, obstructions. c. Wet Floor Sign In use d. Ensure suitable footwear worn. Staff Information Book: Health & Safety Section Standards of Appearance 17. Adequate lighting: ECO System: Health & Safety Manual; Kitchen Structure 17. Visually Check all areas. a. Ensure all are working b. Ensure diffusers are fitted to all light bulbs c. Ensure all are kept clean. If defects; report to District Manager for referral to School/Facilities Management. 104

105 18. Adequate ventilation: ECO System: ASC Manual; Pest Control Health & Safety Manual; Kitchen Structure 19. Electrical installations satisfactory: ECO System: Health & Safety Manual; Kitchen Structure 20. Equipment safe to operate: ECO System: Health & Safety Manual; Guidelines for Machine Safety 18. Visual check. a. Ensure working b. Ensure clean c. Any opening windows are fly screened, and kept clean. d. External door/windows have fly curtain if kept open If defects; report to District Manager for referral to School/Facilities Management. 19. Check dates on portable equipment for PAT testing. (Anything with a plug on!). To be completed bi-annually. a. PAT Test Log in use. b. Visually check cables and switches. c. Any concerns do not use equipment. If defects; report to District Manager for referral to School/Facilities Management. 20. Visually check all equipment. a. Door seals, any steam escaping? b. Gas jets all working? c. Slicing machine, are all guards in place? Have blade removing guard? d. Mixing machines, All appropriate guards in use ( collar ) e. Vegetable prep machines, are all blades and guards in good repair? f. Any leaks causing a hazard? If defects; report to Equipment Repair Co-Ordinator. Ensure ONLY trained staff use equipment, and completed signed ASC1 Training Card ( Black Wallet) 21. Chemicals correctly stored and handled. ECO System: ASC Manual; Purchase Stock control Pest Control Health & Safety Manual; Control of Substances Hazardous to Health (COSHH) 21. a. All chemicals stored away from food? Preferably in locked cupboard. b. Are the COSHH data sheets available? c. Are all the chemicals on site from the specified product list? If not, ensure safe disposal of all nonspecified products. d. All chemicals in date. e. Safety information displayed f. Personal Protective Equipment available and in use. 105

106 22. Protective Clothing Maintained. ECO System: Health & Safety Manual; Protective Clothing 22. Do you have, Personnel Protective Equipment (PPE) a. Rubber gloves, b. Goggles. (Required if using dishwasher chemicals, or oven cleaner etc) c. Sleeve /arm protectors, Oven cloths in good condition. d. Silicon oven gloves in use. 23. Adequate fire precautions maintained: ECO System: Health & Safety Manual; Fire Policy 24. Manual handling procedures ECO System: Health & Safety Manual; Rules for Employees Manual Handling 23. a. Fire Risk Assessment in place and significant findings available b. Do you know where your fire exits are? c. Are evacuation procedures clearly displayed?, and free from obstruction. d. Can you exit and reach the assembly point through the nearest external door? e. If the door is blocked, do you have another way out? f. Is the exit free from obstruction? g. Do you have a Fire blanket / Extinguisher are they wall mounted? h. Have they been checked and dated? i. Are all staff trained- level 1 Fire Awareness? Check recorded on ASC1 Training Record Card/Annual Refresher Checklist j. Are fire evacuation drills recorded on? k. Is all fire safety equipment maintained and recorded on fire log sheet? l. Are fire evacuation drills recorded on evacuation drill log sheet? 24. All Staff aware of risks; a. Maximum product weight 15kg; b. Appropriate equipment available. c. Risks minimised d. ASC 1 training recorded card completed 25. First aid. ECO System: Health & Safety Manual; Event & Injury Reporting First Aid Practises 25. a. Do you have a First Aid Box? b. Is it stocked correctly, are items in date. c. Are you displaying a completed First Aid Information Poster? With current information 106

107 26. Safety notices: 26. Check all safety notices displayed clearly. Health & Safety at Work Gas / Equipment repair poster ASC Poster COSHH STICKERS Personnel agree to report infections Now wash your Hands No unauthorised admittance This is a food production area, no admittance, Hand wash sink only Dangerous machines Sterilizer Food preparation sink only Wash up sink only Cleaning Delivery Refrigeration Frozen Dry Goods Preparation Thawing Cooling Cooking Hot Holding Cold Holding 107

108 27. Staff Training Level 1 Food Hygiene Level 2 Food Hygiene Level 3 Food Hygiene Level 1 Health and Safety Level 1 Fire Safety 27. Check recorded on ASC1 training card (black wallet) All staff All Staff renewed every 3 years Caterers once only (Margaret Rose Course) All Staff renewed every 3 years with food Hygiene level 2 All Staff renewed every 3 years 28. Kitchen Risk Assessment 28. Assessment completed termly, Record date completed on audit sheet. a. Signed and dated on front and back page b. Site specifics completed if required c. Filed in front of Termly Record Book. 29. Special Diets 29. a. Kitchen in receipt of the current special diet request form from the school (Babcock 4S form) signed by parent and school? b. filed in red wallet at front of recipe box c. reviewed annually (September). d. Using bespoke special diet menus available from Food Development Manager Additional Comments / Light Equipment Use this space to record any information to be highlighted to the District Manager and to record and equipment required by the kitchen to ensure policies and procedures can be met. 108

109 ALLERGY & SPECIAL DIETS GUIDANCE NOTES What is a Food Allergy? The term allergy is widely used and it is important for catering staff to understand exactly what it means and to know the difference between customers who have an allergy, an intolerance or who are just fussy eaters. Allergy is when a person s immune system overreacts to a usually harmless substance. It is often food but insect stings and other substances can also trigger a reaction. Such a food/substance is knownas an allergen. These reactions can be caused by tiny amounts of an allergen even a speck left on a serving spoon can be enough. Intolerance or sensitivity to foods does not cause the immune system to react although eating a food to which they are intolerant can make a person very ill. Anaphylaxis is the most extreme reaction and can be fatal if not treated immediately. Allergy Foods peanuts and other tree nuts (including walnuts, almonds and hazel nuts), sesame seeds, shellfish, dairy products and eggs are the foods most likely to cause an anaphylactic reaction. Danger Areas There are two areas to be aware of: 1. The allergen as an ingredient in a product/dish; 2. Accidental contamination when non-allergic foods may come into contact with the allergen and contaminate them. Managing the Risk to Allergic Sufferers AWARENESS is the key to reducing the risk to people who have known food allergies. It is important that everyone at each stage of the supply chain is aware of the potential dangers. Responsibilities Suppliers must, by law, provide a complete list of ingredients for all manufactured foods. Large suppliers such as Bidvest, also include information to say whether the food is suitable for people with different allergies. 109

110 Commercial Services Food Purchasing/Development Does not knowingly include foods on approved buying lists that contain nuts or nut products. The business does NOT claim to be nut free as some foods may be produced in factories that handle nuts and therefore could pose a contamination risk; Checks ingredient lists for foods on approved buying lists; Produces free from lists for the most common allergens (milk, eggs and wheat). Caterers Always follow correct Commercial Services policy regarding the provision of food to customers with special dietary requirements; Must be aware of the risks involved with food allergies and know how to avoid them; Must ensure that all staff involved in the preparation or serving of food, understand the dangers associated with food allergies; Must be aware of all pupils who have been identified as allergic to a food; Be aware of possible changes to the ingredient lists for manufactured foods. They can change from batch to batch and so it is important to remain vigilant; Understand the importance of accurate information regarding ingredients. Must seek clarification from the Food Development Team rather than guess. Legal Implications Regulation EC no 852/2004 and General Food Law Regulations 178/2002, 2005 The onus is on the Caterer to find out the risks to customers who have been formally identified to him/her as being allergic; The Caterer must take steps to avoid those risks. Special Diet/Allergy Procedure 1. Ensure that a Special Diet Request Form is completed for ALL pupils with special dietary requirements by the school. This form is managed by the client (Babcock 4S) and is available from the school office. 2. The information provided on the form will be copied by the school from the child s Individual Treatment Plan (ITP) held within the school. 3. Meet with the parent to identify requirements and agree a menu. In the case where food allergy necessitates the provision of Epipen, District Caterer must be involved at initial meeting with parent. This may need to be done with each menu change (i.e. twice a year). 4. Sign the Special Diet Request Form and keep one copy in the Unit, send one copy to the District Caterer and give one copy to the school office. 5. Ensure that all kitchen staff involved in the preparation/serving of food are aware of the special diet/allergy information and that it is included in the induction of all new staff. 6. Keep a clear and detailed list of customer s name and foods that are allowed by the point of service. 110

111 7. Ensure that the list is kept up to date when new or replacement products are introduced. 8. Keep cooking and serving utensils for the preparation and service of special diet meals separate. 111

112 SPECIAL DIET/ALLERGIES SCHOOL/PARENT PROCEDURE Parent informs the School of special dietary need by completion of Special Diet Request Form. For medical diets the information is recorded by the School representative using information copied from the child s Care and Treatment Plan (CTP). The Special Diet Request Form must be signed and dated by parent and school representative. A copy of the Special Diet Request Form is passed to Caterer. For servery school offices a copy of the Special Diet Request Form must be passed to the main kitchen Caterer. Caterer to check if special diet involves a severe food allergy that necessitates the provision of a preloaded adrenalin injection. In the case of severe allergy, i.e. use of preloaded adrenalin injection, School to arrange a meeting between Parent, Caterer and District Caterer to agree the appropriate menu. School to put in place appropriate arrangements to ensure ALL children requiring a Special Diet are correctly identified at the point of service e.g. colour coded photo ID, band, sash or badge and the verbal direction of an appointed named, accountable and responsible Lunchtime Supervisor. Caterer will sign Special Diet Request Form when menu and procedure is in place. School informs all Lunchtime Supervisors (LTSs) and includes the information in the induction of all LTSs. LTSs to be named, accountable and responsible for checking daily menu for special dietary requirements and for the identification of children in the dining hall. School to advise kitchen in writing on a daily basis of Special Diet Requests. School keeps original of completed/signed Special Diet Request Form on file, attached to the CTP for Medical Diets, and informs the Caterer if/when the child leaves/change in dietary circumstances. Caterer to retain copy in dedicated Special Diet Folder in front section of recipe box. In the case of servery, a copy of the Special Dietary Request Form is to be retained in Special Diet Folder in servery school office for access by servery staff. School to review and sign off information with the Caterer on a termly basis. These review meetings to be recorded on the reverse of the Special Diet Request Form held by the school office and Caterer. This does not preclude the school advising the Caterer of any changes as and when they occur. 112

113 SPECIAL DIET/ALLERGY PROCEDURE SECONDARIES, MAINS, UNIT, SMARTS AND SERVERIES Completed Special Diet Request Form received via school Check that the form has been fully completed and signed by a parent and school representative School Office (Servery) Inform Main Kitchen Caterer and provide copy of request form Caterer to inform District Caterer. In case where food allergy necessitates the provision of preloaded adrenalin injector, District Caterer must be involved at initial meeting with parent. Main kitchen Caterer to inform District Caterer. In case where food allergy necessitates the provision of preloaded adrenalin injector, District Caterer must be involved at initial meeting with parent. Meet with parent, Caterer and District Manager (and Servery Assistant if appropriate) to identify requirements and agree a menu. When diet agreed, Caterer to sign and date the Special Diet Request Form. School to inform Caterer and District Caterer (and Servery Assistant if appropriate) of local arrangements for ensuring the individual child is identified in the Dining Room. 113

114 Sign Special Diet Request Form: Keep one copy in the kitchen (Main to retain for servery/servery to be held in local school office) in dedicated special diet folder in front section of recipe box; Original copy of completed/signed form to be held on file in School Office; Caterer to ensure all kitchen staff involved in the preparation/serving of food are aware of special diet/allergy information. Include Servery staff where appropriate. Include the information in the induction of new kitchen/servery staff. Servery Inform the main kitchen Caterer if/when the child leaves or any change of circumstances/requirements. Caterer to ensure information on special diet request form is kept up to date when new/replacement products are introduced and to ensure all kitchen staff are kept informed of such changes. 114

115 This document has been produced in conjunction with the Surrey County Council guidance document Young People s Health and the Administration of Medicines SPECIAL DIET REQUEST FORM School.. Child s Name Class:... Please specify type of diet requested: Medical (e.g. Nut/Gluten Allergy).. Religious (e.g. Halal, Hindu)... Ethical (e.g. vegetarian = eats no meat or fish)... Please print specific details. Identify food that the child is / is not allowed to eat. Non Suitable Foods Suitable or Substitute Foods DOES YOUR CHILD HAVE A SIGNIFICANT OR LIFE THREATENING FOOD ALLERGY? (PLEASE CIRCLE) YES NO The following is required for medical diets only and should be copied by the school representative (who signs below) from the pupil s Care and Treatment Plan. N.B. This is essential to avoid misinterpretation. EMERGENCY PROCEDURES FOR USE OF A Details: (school to complete) PRELOADED ADRENALIN INJECTION WHERE IS THE PRELOADED ADRENALIN INJECTION LOCATED? ADMINISTERED BY WHOM? LOCAL ARRANGEMENTS FOR IDENTIFICATION OF CHILD AGREED AND EMERGENCY PROCEDURE IN PLACE Details: (school to complete) Signature:. Print Name: Parent Parent Signature:. Print Name: School Representative School Representative Date: Date: Signature:. Print Name: Unit Caterer Unit Caterer Date. This form should be held with the child s Care and Treatment Plan within the school office and a copy passed to the Surrey Commercial Services Caterer Termly Review Record Updated September 2014 Whilst every effort will be made to meet the requirements identified on this form no liability can be accepted.

116 Date of review meeting Signature of school representative Signature of SCS Caterer Comments

117 Allergens From December 2014, the EU Food Information for Consumers Regulation (EU FIC) came into force. These European rules will be enforced by the Food Information Regulations 2014 (FIR). Further details can be found at: Why Food Allergy Matters Allergic reactions can make people very ill and can sometimes lead to death. However, there is no cure for food allergy, the only way someone can avoid getting ill is to make sure they do not eat foods they are allergic to. Under the new regulations, anyone in a food service business must take food allergy seriously. Under the FIR rules there is a legal responsibility to provide the correct allergen information about the ingredients that are in the food served to our customers. Facts about Food Allergies About 2% of the adult population worldwide suffer from food allergies (5-11% of children) In the UK about 10 people die every year from food-induced anaphylaxis There are about 1,500 asthma deaths each year in the UK, some of which may be triggered by food allergy What is a Food Allergy? An extreme and severe allergic reaction. The whole body is affected, often within minutes of exposure to the substance (allergen) which causes the allergic reaction but sometimes within hours. What is a Food Intolerance? A reaction to foods or drink caused by an enzyme deficiency or reactions in the digestive tract, thus causing an inability to digest foods efficiently. What is Coeliac Disease? This is an auto immune disease, the gut reacts to the gluten preventing the body from absorbing nutrients and vitamins and causing the body to react in a variety of different ways all of which are significant to the sufferer. SPECIAL DIETS versus FUSSY EATERS Special diets are a completely different matter to avoiding a food because the child dislikes it. It is not our responsibility to cater for each individual s likes and dislikes. The 14 Allergens The EU has listed 14 allergens that need to be identified if they are used in ingredients in a dish. It is the responsibility of the food business to provide information about the allergenic ingredients used in food sold or provided by them. The FIR also requires food businesses that provide loose food, such as supermarket food counters, delicatessens, restaurants and takeaways to provide information about the allergenic ingredients. This includes school kitchens. As a food business serving loose food, we are required to provide information for every item on the menu that contains any of the 14 allergens. Information specific to the 14 allergens is highlighted on the following page.

118

119 How to identify allergens in the food you serve All allergens are identified for the menus served. The information is displayed on the Allergens Matrix. An example matrix is shown on the following page. The procedure for ensuring the correct allergens in food served are as follows: The special diet procedure this is in place to identify any child with a medical or religious diet and will identify any child with an allergy to one of the 14 allergens. 1. Ensure a fully completed special diet form is received for any child with a food allergy. 2. indicates that a particular allergen is present in the recipe and an indicates that this particular is not present this information is updated by the Food Development Manager for each new menu cycle. 3. Adhere to the set recipe for each dish to ensure the requirements of this legislation are met. 4. Deviation from the set recipe will mean the allergen information is invalid. 5. Ensure all team members are briefed on a daily basis as to which allergens are in which dishes. 6. You will be informed of any changes to allergen information via ECO system. Ensure all changes are noted and followed. 7. The Food Development Manager will agree any substitutes in advance with suppliers and inform Caterers via ECO system. 8. Under no circumstances should substitute products be used unless authorised to do so. 9. New recipes will be provided for each new menu cycle. Checking Deliveries 1. Check that the code on the product that has been delivered matches the one on the menu notes. 2. Menu notes will have allergen information listed on the ingredient panel using bold or italic lettering for all products. Customers will be made aware of the allergen information in the food served via three sources: 1. The website where the menu matrix of allergens is provided. 2. The school website with prior agreement of the school. 3. The information posted in the school or on the school notice board.

120