Food Storage_V1 Revision date Document Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15

Transcription

1 SRSS Food Storage 1. DOCUMENT CONTROL Management SRSS SMS PROCEDURE System Element Document Title Food Storage SMS_FS_PR_016_ Version # & V1 10/08/15 Food Revision date Document Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG Revision date Version Section number number Description of change Revised by 10/08/15 V1 All New document QHSE Manager 10/08/16 V2 All Review 3. OBJECTIVES This procedure contains information on how to store food correctly and how to monitor the temperatures of fridges and freezers. 4. RESPONSIBILITIES Sodexo s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations. The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards. Unit Managers must ensure that: - Chilled and frozen foods are stored at the correct temperatures. Fresh fruit/vegetables and dry goods are stored correctly. Document Number Effective Date 01/09/15 Page 1 of 5

2 All staff practice good food storage disciplines. All staff are trained in Safe Systems of Work relevant to storing food. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 What is required? Reference must be made to the tables in the HACCP Procedure. The tables detail the controls that are necessary to ensure food safety at the storage stage of the food preparation process. This procedure also contains reference to the Safe Systems of Work relevant to Food Storage. All Foods Carry out regular stock checks and observe good stock rotation principles - first in/first out. Discard any food that has passed its Use by or Best before date. Keep all food stores clean and tidy and make regular checks to ensure the store is free from pests. Cleaning chemicals and cleaning equipment should not be stored in food stores. Fresh Fruit and Vegetables Fresh fruit and vegetables should be stored in a cool, well ventilated area. As soon as practicable, fresh fruit and vegetables should be decanted out of their original wooden/cardboard boxes into plastic/stainless steel storage bins to prevent contamination from dirt or foreign objects. Do not store fruit and vegetables on the floor. Ensure there is enough space underneath the lowest shelves to allow thorough cleaning. Tinned and Dry Goods Effective Date 01/09/15 Page 2 of 5

3 Dry goods stores should be cool and well ventilated, and must be kept clean and tidy. Avoid storing products in direct sunlight. Opened packets and bags of dry foods should be placed into air-tight lidded containers. If the packaging is discarded, the container should be labelled with the best before date. Foods likely to cause food allergies e.g. nuts, must be stored in separate containers and on lower shelves to prevent cross contamination. If the contents of a can of food is only partly used, the remainder must be transferred to a clean container, covered, date coded, and stored in the refrigerator. Do not store dry goods on the floor. Ensure there is enough space underneath the lowest shelves to allow thorough cleaning. Chilled and Frozen Food Chilled and frozen food must be stored in a refrigerator or freezer immediately after it has been accepted. Raw and cooked foods must be separated. Wherever possible, different refrigerators should be provided for cooked meats, cooked fish, raw meat, raw fish and dairy produce to reduce the risk of contamination. Where this is not the practical raw and cooked food should be stored in separate fridges, and where only one fridge is available raw food, including fresh eggs must be stored below cooked and ready to eat food. Every item of food stored in a refrigerator must be fully covered, labelled and dated. Foods that have been decanted from their original packaging (including frozen food and vacuum packed food) must be labelled with the use by date on the original packaging. Glass containers, bowls, bottles, etc. should never be used to store food because of the risk of breakages. The temperatures at which food must be stored are as follows: - Chilled food Frozen food 5 C or colder. -18 C or colder (Ice cream conservator 5 C to 10 C) Remember that overstocking refrigerators leads to poor chilled air circulation, resulting in higher temperatures and increased risk of spoilage and cross contamination. Effective Date 01/09/15 Page 3 of 5

4 Refrigerator and Freezer Temperature Monitoring In order to ensure food safety, it is essential to check the temperature of all refrigerators and freezers twice daily. Written records of these temperatures must be made and retained for three months. A calibrated thermometer should be used to check the temperature of refrigerators and chilled display units. This should be a small thermometer which can be kept in each unit and a temperature read from it directly twice daily. The temperature of all refrigerators should be checked twice daily. The first check should be made at the beginning of the day, the second later on in the same 24 hour period. The temperature of freezers should also be monitored at least twice daily. The temperature of the fridges and freezers should be recorded on a Refrigerator /Freezer SMS_FS_PR_016a_Temperature Record Sheet_V1 How Long Can Food Be Stored? Always refer to any label on the packaging. Look out for information about the shelf life once the packet has been opened or the food has been defrosted the shelf lives are often much shorter than on the unopened packet. Follow the manufacturer s instructions. If there is no Use By or Best Before date you must use your experience to apply an appropriate date but generally a date of production +2 is safe. (P+2). Food Storage - Safe System of Work Staff storing food must be trained in Manual Handling (see the Manual Handling Risk Assessment Procedure). Food Storage Checklist Are chilled and frozen foods stored in fridges and freezers operating below 5 C & 18 C? observe, check fridge & freezer temperature records Are fresh fruit/vegetables and dry goods stored in cool, well ventilated, clean and tidy store rooms observe Are good food storage disciplines practised? observe in particular:- Date coding of all decanted, opened and prepared food, Strict stock rotation - first in/first out All food fully covered All food is clearly labelled Refrigerators not overstocked Food not stored in glass containers or opened tin cans Separation of cooked/ready to eat food Effective Date 01/09/15 Page 4 of 5

5 6. COMPETENCES AND TRAINING What you need to do? The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. 7. RECORD KEEPING What information should be kept? Purchase receipts. Details of receipt checklists carried out. SMS_FS_PR_016a_Temperature Record Sheet_V1 SMS_QAL_GU_017c_Quality Control Audit on Goods Received_V1 8. FURTHER GUIDANCE Food Law Practice Guidance (Scotland) 2015 Regulation (EC) 852/2004 relates to the hygiene of foodstuffs Regulation (EC) 853/2004 lays down specific hygiene rules for food of animal origin Regulation (EC) 854/2004 lays down specific rules for the organisation of official controls on products of animal origin intended for human consumption SRSS Quality and Health and Safety Manual_V1 SMS_QAL_PR_034_Core Process, Legal and Other Requirements_V1 SMS_QAL_PR_005_Retention and Control of Quality Records Procedures_V1 SRSS Training Policy 2015 Effective Date 01/09/15 Page 5 of 5