“SIMPLY-SAFE”
A complete toolkit for catering hazard analysis
Based on Assured Safe Catering, Produced September 2008
1
"SIMPLY-SAFE"
A COMPLETE TOOLKIT FOR CATERING
HAZARD ANALYSIS
BASED ON
ASSURED SAFE CATERING
PRODUCED SEPTEMBER 2008
REVIEWED APRIL 2015
2
"SIMPLY-SAFE" SECTION INDEX
1. INTRODUCTION
2. STAGES TO "SIMPLY-SAFE" IMPLEMENTATION
3.
FLOW DIAGRAM
4.
PURCHASE
5.
RECEIPT OF DELIVERY
6.
STORAGE
7.
PREPARATION INCLUDES ALLERGEN INFORMATION
8.
COOKING INC REGENERATION INFORMATION
8A. CENTRAL PRODUCTION UNIT SPECIFIC GUIDELINES AND FORMS
9.
DELIVERY TO UNITS
10. HOT HOLDING
11. COLD HOLDING
12. COOLING
13. REHEATING
14. OUTSIDE UNACCOMPANIED CATERING
15. PERSONNEL
16. HEALTH POLICY
17. TRAINING POLICY AND MODULE
18. CLEANING
19. A-Z CLEANING SCHEDULE AND CHECKLIST
20. PEST CONTROL
21. STRUCTURE
22. TEMPERATURE MONITORING
23. INTERNAL AUDIT
24. EXTERNAL AUDIT
25. FOOD COMPLAINTS
26. ALLEGATIONS OF FOOD POISONING
27. INDEX OF SIMPLY SAFE FORMS
3
SECTION ONE
INTRODUCTION
4
THE "SIMPLY-SAFE" CATERING PACKAGE
INTRODUCTION
EC 852/2004 Food Safety and Hygiene (England) Regulations 2013 requires all food
businesses to have in place a system of hazard analysis. The Department Of Health
Hospital Food Standards Panel’s report on standards for food and drink in NHS hospitals
August 2014 recognises that there are other tools and assurance schemes that can be of
use in promoting excellence. It is for hospitals to decide for themselves where these tools
or approaches work for them. The Panel recommends that work should continue with the
likes of NHS England and Defra, to make sure that the importance of hospital food is
recognised for its contribution to the well-being of individuals and communities and for the
benefits this will bring to society, through increased productivity and decreased healthcare
costs. The Panel recommends that required standards should be monitored via annual
Patient led Assessments of the Care Environment (PLACE) and that PLACE should be
amended to include a more detailed evaluation of the taste, flavour and presentation of
hospital food.
It is recommended that the Five required hospital food standards set out below are
included as part of a legally binding NHS standard contract.

The 10 key characteristics of good nutritional care from the nutritional alliance

Nutrition and Hydration Digest (The British Dietetic Association)

Malnutrition Universal Screening Tool (British Association of Parenteral and Enteral
Nutrition) or equivalent validated nutrition screening tool

(For staff and visitor catering) Healthier and More Sustainable Catering – Nutrition
Principles ( Public Health England )

Government Buying Standards for Food and Catering Services from the
Department of Environment, Food and Rural Affairs
Assured Safe Catering is a system developed by the Department of Health for caterers to
manage hazard analysis. It involves examining a catering operation from the selection of
ingredients, right through to the service of food. Each step is analysed to identify any
operation which may affect food safety.
This document provides a system in compliance with Regulation 4 of The EC 852/2004
Food safety and Hygiene (England) Regulations 2013. 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, independent external
audits should be undertaken by experienced and qualified food inspectors trained to*
CIEH Level 4 ( advanced food hygiene equivalent ), or The Royal Institute of Public Health
Advanced food safety certificate, and have relevant experience undertaking audits. The
frequency of audit will vary according to audit findings.
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THE "SIMPLY-SAFE" CATERING PACKAGE
LEGAL REQUIREMENT
EC 852/2004 Food Safety and Hygiene (England) Regulations 2013.
REGULATION 4
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:
Analysis of the potential food hazards in a food business operation
Identification of the points in those operations where food hazards may occur
Deciding which of the points identified are critical to ensuring food safety ("critical points")
Identification and implementation of effective control and monitoring of effective control
and monitoring procedures at those critical points; and
Review of the analysis of food hazards, the critical control points and the control and
monitoring procedures periodically, and whenever the food business's operations change.
FOOD POISONING HAZARDS
The "Simply-Safe" package provides a method of assessing the hazards from a catering
operation and determining the action necessary to ensure all reasonable steps have been
taken to prevent hazardous food reaching the consumer.
A study undertaken by the Central Diseases Surveillance Centre of food poisoning
outbreaks between 1970 and 1982 identified the 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 foods.
Storing hot food below 63°C.
Infected food handlers.
Significantly all ten causes relate to the way we prepare and handle food, our practices
and procedures. The "Simply-Safe" Package enables the caterer to concentrate
resources on the most effective ways of preventing unsafe food reaching the consumer.
6
HAZARDS & CRITICAL CONTROL POINTS
Most catering operations follow a similar pattern in the selection and processing of food
and ingredients. The Assured Safe Catering (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).
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.
7
SECTION TWO
STAGES TO
“SIMPLY-SAFE”
IMPLEMENTATION
8
THE "SIMPLY-SAFE" CATERING PACKAGE
STAGES OF IMPLEMENTATION
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. This is best achieved in face to face
training. The Food Hygiene Awareness course and the Food Safety level 2 courses are
available to all staff through the Development and Training Department.
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 EC 852/2004 Food Safety and
Hygiene (England) Regulations 2013. Advising them during the initial stages 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 a typical catering operation which are critical to
ensuring food safety and identify adequate safety procedures.
The stages of a typical catering operation are provided in a simple flow diagram. Each
stage is supported by an individual section in the package which includes the hazard
analysis; identification of 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
The size and complexity of your organisation will determine whether you implement the
package yourself or involve other managers, supervisors, etc.
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 logic 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 more likely to ensure you
have a smooth and successful implementation.
STAGE 5 MAINTENANCE
In order to meet the legal requirement, it is necessary for the monitoring and preventative
measures to be maintained. Records should be retained for at least six months and
should be reviewed by management to ensure comprehensiveness and action taken is
recorded in the case of failure to achieve a critical control point.
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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.
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SECTION THREE
FLOW DIAGRAM
11
FLOW DIAGRAM
ASSURED SAFE CATERING
PURCHASE
CHILLED
STORAGE
FROZEN
DRY
PREPARATION
COOKING
SERVE COLD
BLAST FREEZE
CHILL
SERVE HOT
HOT HOLD (Max 2hrs)
COLD HOLD
HOLD FROZEN
REGENERATION
SERVE COLD
SERVE HOT
OTHER STEPS TO CONSIDER
PERSONNEL
CLEANING
PEST CONTROL
STRUCTURE
12
SECTION FOUR
PURCHASE
13
SIMPLY SAFE NOTES
PURCHASE
The production of high quality safe food can only be achieved if we utilise sound raw
ingredients which are free from contamination.
Whilst large organisations have both the resources and need to audit their suppliers, it is
not reasonable to expect every food business to undertake such measures.
The first measure to prevent hazards is to buy from reputable suppliers. These could be
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.
On the following pages this document provides a questionnaire to use for ‘supplier
assessment’ if the chosen supplier has not already been used.
In respect of temperature controlled deliveries, the temperature required on delivery
should be specified to the supplier.
All suppliers need to be audited by an accredited organisation.
If other suppliers are used permission should be sought from the Senior Management
Team in line with procurement and government buying standards.
List of nominated suppliers:Brake Bros
KD Meats
Axton’s
3663
These companies may be subject to change if the Trust decides to re-negotiate contracts,
and managers should seek the latest status of nominated suppliers from the Senior
Management Team.
For emergency cover the major retail chains listed below can be used, all goods but must
be returned to base and stored correctly within 20 minutes of purchase.
Asda
Aldi
Co op
Lidl
Morrison’s
Sainsbury’s
Tesco
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GUIDELINES FOR COMPLETION OF SUPPLIER ASSESSMENT
A positive or not applicable response (in appropriate circumstances) will be scored 1 point
whilst a negative response will score 2 points. Circle the appropriate number in the
“Official Use” columns. Total up the two columns. The total of the A column should, for an
acceptable supplier, be well in excess of column B. In the case of the column B score
exceeding A, the supplier will not be utilised until operation changes are implemented by
the supplier.
All complaints or delivery problems which relate to a specific supplier will be reviewed and,
in the case of recurring problems, it may be appropriate to secure an alternative supplier.
SUPPLIER ASSESSMENT SELF-CERTIFICATION
QUESTIONNAIRE
Please complete the following form providing the detail as requested in the box provided. If
there is inadequate spaces please attach a continuation sheet.
SUPPLIER ASSESSMENT INFORMATION
Company name:
Address:
E-mail address
Telephone number:
Facsimile number:
Description of activities carried out at
the above address:
Person responsible for food safety
matters:
Position in organisation:
Address and information if different from
above
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appropriate
QUESTION
YES
NO
N/A
OFFICIAL USE
A
B
Do you have a documented food
safety policy?
Do you operate a hazard analysis
scheme?
Do you maintain a list of approved
suppliers?
Do you evaluate your suppliers?
Do you have a documented
product recall procedures?
Do you have a formal complaints
procedure?
Do you provide an induction
training programme covering food
hygiene for new food handling
staff?
Do you subsequently, within 6
months of commencement of
employment train food handlers in
food hygiene to a standard
commensurate with their work
activity?
Do you conduct internal hygiene
audits to verify food safety and
hygiene standards are being
maintained?
Do you produce written reports of
these audits?
Has your company been
externally audited by any
organisations/customers?
If so, please list the
organisations/customers who
have approved your company, or
enclosed copies of any
registration/accreditation
certificates:
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QUESTION
YES
NO
N/A
OFFICIAL USE
A
B
Does your company belong to an
association/federation, etc. which
has their own external audit
programme, under which your
company is approved?
If so, please provide details of the
association/federation, etc. and
your status:
Do you operate a goods inwards
control procedure?
Is there in operation a stock
rotation system?
Do you store high-risk products
separate from those likely to
contaminate them?
Do you monitor the temperature of
storage areas for chilled and
frozen products?
Is there in operation a system for
the calibration of measuring
equipment?
Do you have standard
specifications available, for all
your products?
If so, can they be made available,
if required?
Do you carry out microbiological
examination of your end product?
If so, are you prepared to make
the results available, if required?
Do you operate a batch system
enabling the finished product to:
Be clearly identified in the case of
a product recall?
To be identified with the batch
codes of ingredients from your
suppliers?
Can you provide a list of all known
Allergens on products you supply?
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QUESTION
YES
NO
N/A
OFFICIAL USE
A
B
Has you operation been inspected
by the Local Authority
Environmental Health Department
in the last 12 months in respect of
food safety and hygiene
legislation?
Are all the requirements complete
from previous inspections by the
Environmental Health Department
in respect of food safety and
hygiene legislation?
In the last 5 years, has your
business been free of legal action
by the Local Authority in respect
of food safety and hygiene
legislation?
If no, please provide details :
Totals
Signature:
Date:
Please return these completed forms to:E-mail:- [email protected]
Ensure you keep a copy of this document on site in case of inspection by authorised
personnel.
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CRITICAL CONTROL POINT ASSESSMENT FOR PURCHASING
STEP
HAZARD(S)
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
PREVENTATIVE MONITORING CCP(S)
MEASURES
PROCEDURES
Buy from reputable
suppliers
Supplier
questionnaire
Specify temperature
Internal audit
for perishable
products
Supplier
assessment for
high-risk/ready to
eat foods
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Only use
approved
suppliers. If in
any doubt
about the
premises or the
quality of the
products do not
use them
Purchase
specifications
Chemical
contamination/taint
Observe simply
due to
safe notes
storage/transportation
of food in close
proximity to
chemicals
Food allergens
Ensure a list of all
know allergens is
received for every
product supplied.
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PURCHASE OF HOT AND COLD TAKE A WAY FOOD
GUIDANCE ON ORDERING TAKE AWAY FOODS FOR THE
CONSUMPTION OF SOUTHERN HEALTH CLIENTS.
The Trust has a legal obligation to comply with the Food Safety Act 2006 in terms of
ensuring any food provided to clients meets appropriate Food Safety standards. In order to
meet such standards the Trust has strict processes, procedures and control measures in
place. We are therefore able to meet the ‘due diligence’ requirements of the Act.
To promote clients’ ultimate welfare, we strongly discourage clients and their relatives
from ordering take away foods onto hospital premises. If however clients chose to order
take away foods the following guidelines must be followed.









We recommend the use of take away establishment that have a food hygiene rating
above 4.
A take away delivery monitoring form must be completed. This should include the
name of the client ordering the food, any other clients consuming the food, and the
date, time, temperature of the food on arrival. Clients consuming take away foods on
Trust premises should have this documented as part of their nutritional care plan.
(Please refer to the Hospital Food Standards for food and drink in NHS Hospitals).
All hot food must be consumed within 2 hours of time on the delivery note, and any
cold food must be consumed within 4 hours of the time on delivery note. After this time
all items that have not been consumed should be disposed of and at no time stored for
later consumption.
All food prior to consumption must be kept at the correct temperature- cold food below
5°C, and hot food above 63°C.
All cooked food delivered to the units must be stored in a temperature controlled
environment until required, and food must not be allowed to come in to contact with
raw food, chemicals or foreign objects.
All food must be transported in storage boxes, suitable for the transportation of hot and
cold foods. These must be in good condition washable and sufficient for the purpose of
the job.
If the product does not reach the correct temperature or there is a problem with the
product it must be rejected and the customer and the supplier should be informed.
We would advise that discussions are held with catering departments where possible
to provide a similar service in-house to reduce risk to the Trust.
In cases where the client refuses to allow food to be probe full advice should be given
on the risk and all other documentation should still be completed.
20
TAKE AWAY DELIVERY MONITORING FORM
TO BE COMPLETED ON ORDERING AND RECEIPT OF TAKE
AWAY FOODS.
Food ordered by:
Purchased from:
Food hygiene rating:Date:
Time of receipt:
Temperature of food on arrival (please use food probe and record temperatures
below). If food is not probed please record the reasons below.
Hot food …………
Cold food ………..
Hot food must be 63ºC+.
Cold food must be between 1-4ºC.
Food to be consumed by
(Print names)
All hot food must be consumed within 2 hours of delivery. All cold food must be
consumed within 4 hours. Any items that have not been consumed must be disposed
of.
Customer Signature:
Print Name:
Staff Signature:
Print Name:
A copy of this form must be retained for traceability of all food products, and retained with
client’s menus/food ordering system for a minimum of 3 months in accordance with
Hospital Food Standards for food and drink in NHS Hospitals.
21
CRITICAL CONTROL POINT ASSESSMENT FOR TAKE AWAY FOODS
STEPS
RECEIPT
OF TAKE
AWAY
FOODS
HAZARD(S)
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
Pest infested
product or
packaging with risk
of contamination of
product or
premises
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
Visual/sensory checks
All take aways used
must be subjected to
internal and external
Audits. Results
should be available
on request using
SSTK form on page
15-18.
Temperature checks
Observe simply safe
notes
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Temp
Chilled foods 5°c
Hold and advise
Manager
Cooked foods
63ºc+
In absence of
Manager reject
delivery
Advise supplier
Staff awareness
Ensure food is
transported in boxes
suitable for purpose
Take away Delivery
Monitoring form. See
page 21 of SSTK
We strongly advise that
patients don’t order take
away meals. If take
away meals are ordered
monitoring forms must
be completed
regardless of
temperature probing.
22
SECTION FIVE
RECEIPT OF DELIVERY
23
SIMPLY SAFE NOTES
RECEIPT OF DELIVERY
DELIVERY AREA
The delivery area will be kept clean, free from waste materials and any risk of infestation
and contamination.
The Manager will ensure that a member of staff is available to check deliveries and that
deliveries are scheduled to avoid unmanned periods.
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.
RECEIPT OF GOODS







Deliveries of food items will be accepted only by a person authorised to do so who will
check the list below against order sheet to ensure that correct item has been received
and that all relevant allergen information is checked as specified in the allergen folder.
General quality and damage
Weight (visual check)
"Best by"/"use by" dates
Pest damage or infestation
Temperature (chilled or frozen goods).
Allergen labelling checked.
The Goods Receipt checklist should be used and retained at the unit for a minimum of 3
months.
If the foods are substandard or not the original specification requested the authorised
person will inform the Manager who will ensure the following action is taken:




He/she will inspect the goods and, if it is confirmed that the delivery is unacceptable,
the store person or Manager will notify the supplier.
If the goods received are a replacement product the manager must ensure the allergen
register is updated and staff made aware.
When goods are thought to be contaminated on arrival, the person accepting the
delivery will advise the Manager. The goods will be stored separately until inspected
and it will be the responsibility of the store man or Manager to notify the supplier.
If, in the opinion of the Manager, the incident should be reported to the Environmental
Health Officer or Trading Standards Officer, then this will be the responsibility of the
Manager.
Dry goods will not be placed into store until they have been checked for pest damage or
infestation.
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.
Cling film or other plastic wrapping will be removed from vegetables and fruit to reduce
mould growth and condensation.
24
Scales will be thoroughly cleaned between the weighing of different goods, especially raw
products. Separate scales will be provided for raw meat and high risk foods, each clearly
marked with intended use.
Containers used for the receipt, storage or distribution of goods will be kept scrupulously
clean and dry
CHILLED AND FROZEN GOODS DELIVERIES
Chilled goods will not be accepted if the temperature is not below 5°C.
Frozen products will not be accepted if the temperature is above -15°C.
It is noted that a between pack probe can sometimes fail to reach required delivery
temperatures. If a record of the vehicle freezer temp is obtained and the delivery is visibly
frozen solid and a probe thermometer cannot be inserted in to the product, the delivery
may be accepted and the delivery record sheet is filled out stating this. If the delivery is
defrosted sufficiently to partially insert a probe thermometer then the product must be
rejected. (See delivery check sheet)
Deliveries of frozen or chilled goods will be transferred to appropriate storage as soon as
possible.
New stock will be placed under or behind older stock, subject to date coding.
25
GOODS RECEIPT CHECK LIST
Delivery
date
Delivery
time
Company
name
Condition of
van delivery
persons
personal
hygiene
Condition of
food packaging
Food temp.
(If approp.) Has
Is allergen
information
relevant if
packaging has
changed from
usual delivery?
visual check of
frozen food in
solid state been
accepted and
recorded in action
taken?
Check
use by
date
Time in
fridge/
freezer/store
Stores
persons
initials
Comments/
action
taken/
Invoice
number
26
CRITICAL CONTROL POINT ASSESSMENT FOR RECEIPT OF DELIVERY
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
RECEIPT
OF
DELIVERY
Ready to eat/high risk foods
contaminated with food
poisoning bacteria or toxins
Visual/sensory checks
Delivery monitoring
form.
Temp
Chilled foods
0-5°C
Hold and advise
Manager
Inadequate temperature
control during transportation
with risk of bacterial growth
Staff awareness
Frozen foods –
15°C (or
below)
In absence of
Manager reject
delivery
Temperature checks
Internal Audit.
Damage to canned/packed
food during transportation
with risk of bacterial growth
or contamination
Observe simply safe
notes and record as
needed
Advise supplier
Pest infested product or
packaging with risk of
contamination of product or
premises
Change or replacement of
product incorporating a
potential change to allergen
content. Refer to allergen
register.
Refer to allergen register.
27
SECTION SIX
STORAGE
28
SIMPLY SAFE NOTES
STOCK ROTATION AND STORAGE
All deliveries will be checked in accordance with the Simply Safe package and where
practical all outer packaging removed away from the food preparation areas to reduce the
risk of contamination or foreign bodies e.g. staples.
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 refrigeration, subject to
date coding.
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 it’s "Best before date” will be discarded.
Refrigerated goods will be checked daily for quality and "use by” dates. Frozen goods will
be checked weekly.
Stock will be stored off the floor on racks. 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 duck boarding.
All opened dry food products and those in inadequate packaging must be transferred in to
pest proof containers and best before dates must be transferred on to this storage. All
storage must be maintained and scrupulously clean.
Cleaning chemicals and materials will never be stored with or in close proximity to food or
food equipment.
Storage containers will be washed out when empty and allowed to dry. Goods stored in
bins will be periodically allowed to run down completely, to facilitate regular cleaning.
Thermal boxes used for the transportation of food stuffs must be kept clean and sanitized
after each use in accordance with SSTK guidance and form part of a document cleaning
schedule.
29
STORAGE OF CERTAIN FOODS
Storage of Bread



To be kept in a cool, well ventilated storage area to arrest mould formation.
To be stored on racks of impervious materials and rotate it according to the Supplier's
date code system.
When it comes to storing bread, the refrigerator is your worst enemy. Bread actually
goes stale faster in the refrigerator than it does at room temperature.
Storage of Canned Foods




To be inspected regularly to ensure that those which are "blown", badly dented, seam
damaged or rusty are not used.
Check labelling on canned meats for storage recommendations.
Canned foods will not be stored longer than the periods recommended.
Canned goods stored past their ‘best before’ dates will be disposed of and recorded on
the ‘disposal of goods’ form, this form should be retained for auditing purposes for a
period of 3 months And can be found at the back of this section.
Storage of Flour and Cereals



Sacks to be stored of the floor in a damp free environment. Inspect regularly for signs
of contamination and infestation.
After opening store in impervious mobile containers with tight fitting lids. Record
opened on/use by date
Clean and dry the containers each time they are emptied.
Storage of Fresh Fruit and Vegetables

To store them in a dry, cool and well ventilated area, away from other foods. A chilled
room temperature between 5°C and 18°C will be satisfactory. Some foods, such as
fresh apples and bananas, will turn brown if kept below 3°C. Most peeled prepared
vegetables will be refrigerated, and goods will be inspected daily and any deteriorated
items removed.

Fresh fruit and salad items will be placed in this (made from impervious material) to
reduce risk of bruising. Racks will be off the ground and inaccessible to vermin.
Storage of Milk, Dairy Products and Fats




Milk and cream will be kept separate from all raw products.
Fresh milk and cream will be placed in a refrigerator or cold storage (as soon as
received) at the recommended temperature, below 5°C.
Milk powder will not be reconstituted until needed for use and then only in the required
quantities (if any has to be stored, it will be treated as fresh milk).
Fats will be stored under refrigeration and away from strong smelling foods that could
taint them.
Storage of dietary specific foods
All dietary specific foods such as gluten free must be stored away from any products that
may contaminate them. All items should be correctly date labelled and stored
appropriately.
30
CRITICAL CONTROL POINT ASSESSMENT FOR DRY STORAGE
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
DRY
STORAGE
Broken or open
packaging
Decant open packets into
pest proof containers
Internal Audit
Date marking
Discard and fill in
disposal form
High moisture
Maintain low temperature
and humidity within
storage areas
Visual checks for
damaged Stock,
pest damage and
signs of stored
product insects.
Pest infestation with
risk of contamination
of product
Storage near
chemicals or other
products likely to taint
or contaminate
Inform line
manager
Stock rotation
Separate chemicals, etc
from stored product
Observe simply safe
notes
Staff awareness.
Risk of contamination
from allergens.
Store allergen
free foods away
from other goods.
31
ADVICE ON BRINGING FOOD INTO THE HOSPITAL
The Trust has a legal obligation to comply with the Food Safety Act 2006 in terms of
ensuring any food it provides and serves to clients meets appropriate Food Safety
standards. In order to meet such standards the Trust has strict processes, procedures and
control measures in place. We are therefore able to meet the ‘due diligence’ requirements
of the Act.
Staff should also be aware of cross contamination of known allergens being stored with
other client’s foodstuff, which should be kept segregated. See Page 53 of SSTK reference
advice and information on food allergens
To promote clients’ ultimate welfare and reduce the risk of Food Poisoning, we strongly
discourage clients and their relatives from bringing any food onto hospital premises, other
than ambient snacks and fruit. The following foods can constitute a serious health risk if
inappropriately handled:







Cooked meat and meat product
Fish paste and fish products
Fresh or synthetic cream or cream products, e.g. trifles, cream cakes, etc.
Shell eggs
Yoghurts
Chilled meals
Sandwiches (unless purchased on site and consumed immediately)
Provided that a patient is not on a therapeutic diet, the following items may be brought in
by the client/client’s visitors:
 Pre-wrapped biscuits
 Fresh fruit
 Non-alcoholic bottled or canned drinks
Reference:
Hospital Caterers Association,
Good Practice Guide.
Healthcare Food and Beverage Service Standards
A guide to ward level service
32
CRITICAL CONTROL POINT ASSESSMENT FOR RECEIPT OF FOOD FROM PATIENTS RELATIVES
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
RECEIPT OF
FOOD FROM
PATIENTS
RELATIVES
Ready to eat/high risk
foods contaminated
with food poisoning
bacteria or toxins
Strongly discourage high
risk foods being brought in
from friends and relatives.
Disclaimer form.
Temperature
control sheets
Chilled foods
0-5°C
hot foods
63ºC+
Disclaimer.
Inadequate
temperature control
during transportation
with risk of bacterial
growth
If still bringing in high risk
foodstuff then carry out the
following
Temperature control
sheets (hot & cold)
Advise Manager.
Advise relative
of best practice.
Visual/sensory checks
Temperature checks
Damage to
canned/packed food
during transportation
with risk of bacterial
growth or
contamination
Observe simply safe notes
Staff awareness
Pest infested product
or packaging with risk
of contamination of
product or premises
33
SIMPLY SAFE NOTES
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.
Wherever possible, separate refrigerators will be used for the storage of cooked and raw
foods. Each refrigerator will be labelled with its intended use.
Where more than one unit is utilised these must be numbered and the temperature record
form for each unit must have the corresponding number written on the form.
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 within the recommended guidelines. For most goods
the refrigerator will maintain a temperature either by computerised system or manually –
twice a day. These temperatures will be checked and recorded on the form contained
within this section.
Following weekend or holiday shutdown, where no staff are on duty on the unit to take
temperature records, food storage levels should be run down and kept to a minimum and
core food temperature readings must be taken as part of opening checks on return to work
before any of the food is used.
Dates of closure should be clearly indicated on temperature record form and the time of
opening check should be recorded and identified.
Where a refrigerator is fitted with an alarm system, to indicate a temperature rise or
opened door, the alarm will be maintained and acted upon accordingly. On no account will
an alarm be disconnected or rendered inoperative.
Each refrigerator will be provided with a Jelly pack or food simulant to obtain the correct
core food temperature of foods stored in the refrigerator.
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. Clingfilm or other plastic packing material may be suitable, but,
if the food is likely to "sweat", grease proof 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.
Cooked foods to be cooled will be removed from the oven and cooled quickly in a blast
chiller and should be below 5°C before placing in refrigeration. Foods should be placed
into the refrigerator within 90 minutes from cooking a further 30 minutes can be utilised at
the discretion of the unit manager.
In units where blast chillers are not available but food is cooked e.g. Occupational Therapy
kitchens, food must be allowed to cool to as low a temperature as possible for no longer
than 90 minutes and where possible the food density should be reduced down or placed in
ice baths to facilitate rapid temperature loss and then placed in the refrigerator. All relevant
34
documentation should be completed. In summer months this should be reduced to 1 hour
before refrigeration.
Hot foods will not be placed in a refrigerator.
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 all split seals must be reported
immediately to be replaced.
Where a refrigerator is not fitted with automatic defrost, it will be defrosted and thoroughly
cleaned at least monthly. Spillages will be cleaned up immediately. Units with automatic
defrost will be defrosted and cleaned every month.
At a minimum all fridges should be wiped out weekly using a suitable disinfection process
on the internal surfaces.
Food under refrigeration will be checked daily to ensure that the quality is maintained and
stock is rotated effectively. All food passed its "best by" or "use by" date will be discarded.
The Manager will ensure that the refrigerators are maintained and operated correctly.
When purchasing new refrigeration and freezer equipment contact:Help Desk on 03003003636
AVOIDANCE OF CROSS COMTAMINATION IN REFRIGERATORS
All foods will be wrapped/ covered entirely separately and where appropriate, placed on
separate trays. If shelves have been used for raw foods, these will be removed and
thoroughly disinfected before using for cooked foods.
All food handlers will be fully instructed in the use of refrigerators to avoid raw and cooked
foods becoming mixed.
Wherever possible separate refrigeration should be used for raw meat, eggs and fish
products. In domestic situation the following guidance should be followed. Please refer to
storage section.
35
REFRIGERATOR SEGREGATION POSTER
READY MEALS AND HIGH RISK FOODS
DAIRY PRODUCTS
RAW PRODUCTS INCLUDING: - MEAT, EGGS AND FISH. (MEAT
AND EGGS SHOULD BE STORED IN SEPARATE CONTAINERS).
ALL FROZEN PRODUCTS SHOULD BE DEFROSTED IN DRIP
PROOF TRAYS.
SALADS IN COVERED UNIT (GLASS SHELF ABOVE).



NEVER STORE OPEN TIN CANS IN THE FRIDGE.
ALL FOODS BE COVERED OR IN SUITABLE CONTAINERS
AND SHOULD BE CLEARLY DATE LABELLED WITH
MADE ON / USE BY DATES, OR OPENED ON / USE BY DATES.
ONCE OPENED ALL FOODS SHOULD BE CLEARLY RELABELLED
ACCORDING TO MANUFACTURES INSTRUCTIONS.
36
SIMPLY SAFE NOTES
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.
Wherever possible, cooked and raw foods will be stored entirely separately and each
freezer will be labelled with its intended use. When this is not possible, for example, in a
large deep freezer, then separate areas will be designated and clearly labelled, indicating
cooked and raw food storage areas.
Other frozen products will be stored below -18°C. Temperatures will be checked twice a
day.
Where the freezer is fitted with an alarm system to indicate a temperature rise or opened
door, the alarm will be maintained and acted upon accordingly. On no account will an
alarm be disconnected or rendered inoperative.
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 "use by" dates, will be
discarded. Checks of frozen stocks will be carried out weekly.
The lids and doors 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.
All freezers with automatic defrost cycles will be defrosted and cleaned out thoroughly
every three months. The shelves will be cleaned weekly.
Freezers without automatic defrost cycles will be defrosted and cleaned monthly.
The Manager will ensure that the freezers are maintained and operated correctly.
Frozen food will not be kept longer than the manufacturer's recommendation.
37
FREEZER SEGREGATION POSTER
READY MEALS AND HIGH RISK FOODS
DAIRY PRODUCTS
FROZEN VEG AND VEGITARIAN PRODUCTS
RAW PRODUCTS INCLUDING: - MEAT, AND FISH.

ALL FOODS SHOULD BE COVERED OR IN SUITABLE CONTAINERS AND
CLEARLY DATE LABELLED WITH MADE ON / USE BY DATES, OR FROZEN
ON / USE BY DATES.

ONCE OPENED ALL FOODS SHOULD BE CLEARLY RELABELLED
WITH A DEFROSTED ON DATE ACCORDING TO MANUFACTURES
INSTRUCTIONS.

ALL FOOD ITEMS SHOULD BE SUFFICIENTLY WRAPPED AND ONLY
STORED FOR THREE MONTHS TO AVOID FREEZER BURN.
38
REFRIGERATOR/ FREEZER TEMPERATURE RECORD FORM
FRIDGE / FREEZER UNIT NUMBER :*Please indicate unit closure on form, if no staffs are available to monitor
refrigerator/freezer temperatures (to indicate weekend or holiday closures only)*.
DATE
TIME:
AM
TEMP:
AM
INITIAL
TIME:
PM
TEMP:
PM
ACTION
TAKEN
INITIAL
1/
2/
3/
4/
5/
6/
7/
8/
9/
10/
11/
12/
13/
14/
15/
16/
17/
18/
19/
20/
21/
22/
23/
24/
25/
26/
27/
28/
29/
30/
31/
Please use a food probe in food i.e. packet jelly to test food temperature of fridge/freezers
not the air temperature of the unit.
Please check temperatures of fridge/freezers twice daily and record.
Fridge temperature 1ºc to 5ºc
Freezer temperature -15 ºc to -18ºc
Any variation on above temperatures must be reported immediately to your line manager
and recorded in the action taken column.
All forms must be kept for a minimum of 3 months.
39
SIMPLY SAFE NOTES
RECOMMENDED COLD
STORAGE TEMPERATURES
Except where a manufacturer makes a specific storage temperature recommendation,
storage within the following ranges of temperature will be achieved:
Product
Temperature range
Raw meat, poultry, offal
Raw sausage meat, sausages
Frozen product below -18°C
Minced meat, burgers
Cooked cold meats and poultry
Fresh and smoked fish and shellfish
Pasteurised canned meats
Milk, cream, yoghurts, soft cheese,
Mayonnaise, prepared salads,
Sandwich fillings
Coleslaw
Goods with natural or
Artificial cream/custard
Raw pastry/dough, pizzas
Fully cooked meat and fish pies
Pastry and sausage rolls
Cooked and uncooked cured meat and
Cured sausages
Butter, margarine and fat
Hard cheese
1°C to below 5°C
1°C to below 5°C
Some salad vegetables and fruits
NB: some vegetables and fruits may be damaged if refrigerated, e.g. bananas, melons,
cucumbers, runner and French beans.
40
SIMPLY SAFE NOTES
FREEZER/REFRIGERATOR
BREAKDOWN PROCEDURE
As soon as the breakdown is discovered, the unit manager or supervisor MUST 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
Refrigerated foods
-15°C
+8°C.
If the temperature of food is not as indicated as above, but as given below, the Manager
must, on being notified of such situations, execute the following procedure:



Above 10°C, it must be used immediately or discarded.
Where frozen food is below 8°C, subject to its suitability, it will be stored in refrigerated
conditions and used in line with the guidelines of the chilled section of SSTK;
alternatively, the food may be appropriate to cook, cool rapidly and store in a
refrigerator following SSTK guidelines.
Ice cream above -13°C or part thawed will be discarded.
Refrigerators and freezers are well insulated. If breakdown occurs alternative storage
should be sought. Under no circumstances will food be refrozen. The quality of
partially thawed vegetables may be impaired as a result of slow thawing - if so, the product
will be disposed of.
DISCARDING FOOD
Having identified that food is unfit or unwholesome, it will be kept apart from any
other food and the manager informed, a ‘disposal of goods form’ MUST be
completed.
41
DISPOSAL OF GOODS FORM
SITE NAME :DATE
CODE
ITEM
QUANTITY
REASON
COST (office only)
42
CRITICAL CONTROL POINT ASSESSMENT FOR REFRIGERATED STORAGE
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
REFRIGERATED
STORAGE
Growth of food
poisoning bacteria if
temperature too high
Maintain correct
temperature
Temperature record
form
Temp
Advise Manager
Microbial growth if
duration of storage
too long
Rotate stock and use
within date code
Cross contamination
from raw to high risk/
ready to eat foods.
Keep food covered
Internal audit
Chilled foods
5°C
In the case of
refrigeration failure
call out engineer
Observe simply
safe notes
Separate raw and high
risk/ready to eat foods
Observe simply safe
notes.
43
CRITICAL CONTROL POINT ASSESSMENT FOR FROZEN STORAGE
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
FROZEN
STORAGE
Bacterial growth in
thawed foods
Maintain correct
temperature
Temperature record
form
Temp
Advise Manager
Dehydration of
product stored without
covering
Keep food covered
Product deterioration
if stored too long
Rotate stock and use
within date code
Freezer breakdown
Observe simply safe
notes.
Internal Audit
Frozen foods
-18°C
In the case of freezer
failure call out
engineer
Observe simply safe
notes on page 41.
Staff awareness.
44
SECTION SEVEN
PREPARATION
INCLUDING ALLERGEN
INFORMATION
45
SIMPLY SAFE NOTES
SPECIFIC GUIDELINES FOR SAFE FOOD PREPARATION
FOOD PREPARATION SURFACES
Where possible, stainless steel will be used for all food preparation surfaces. All tables
benches and surfaces will be jointless and well maintained. Tables and benches will,
wherever possible, be free standing 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 daily to ensure that they have not deteriorated, cracked, chipped
or broken and that they are adequately cleaned.
Cutting and preparation boards will be checked daily for excessive wear and replaced if
necessary.
Work surfaces will always be cleaned down before and after use, in line with the
recommended method.
Separate areas for Raw food and ready to eat food must be implemented or a strictly
monitored cleaning and disinfection routine must be adhered to between uses.
SINKS
Sinks will be constructed of stainless steel and capable of being cleaned easily. They will
be provided with a tiled white rock or stainless steel splash-back.
Sinks will be provided with hot and cold water supplies and detergent dowsing equipment,
where appropriate.
Sinks will be free standing wherever possible and the area under and behind the sink will
be readily cleansable. If fixed to the wall, they will be fixed in such a manner that allows a
continuous easily cleaned surface/joint.
Food preparation equipment, food etc. will not be stored under sinks.
Separate sinks will, where possible, be provided for each preparation purpose, i.e. raw
meat, vegetables, fish, etc. These sinks will be labelled with their intended use.
Sinks will not be used for personal hygiene uses, e.g. hand washing, unless specifically
designated for the use.
Sinks will be cleaned thoroughly after every use.
HAND WASHING FACILITIES
Hand washing facilities will be provided in readily accessible positions throughout food
handling areas.
46
Wash hand basins will be provided with hot and cold running water or water at a suitably
controlled temperature.
Wash hand basins will be clearly labelled with their intended use.
Liquid hand soap will be provided at each wash hand basin.
The fitting will be cleaned and disinfected regularly.
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 foot-operated bin with tight
fitting lid will be provided for used towels. Non-disposable towels will not be used.
Wash hand basins will be provided in the staff changing facilities and toilet areas. Notices
will be conspicuously displayed in the toilet areas, instructing staff to wash their hands.
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.
All utensils, food containers and pans should be cleaned in dish washers that reach
thermo disinfection (see table below). If this cannot be achieved they must be washed
thoroughly, using hot water and a detergent and then rinsed in water containing a
sterilising solution, to ensure adequate disinfection.
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 labelled or colour coded knives, slicing machines, cutting boards, etc. will be
provided for cooked meat, raw meat and vegetable preparation purposes.
In domestic/ rehabilitation settings, non-colour coded equipment provided for use must be
thoroughly cleaned and sanitised between uses.
47
SIMPLY SAFE NOTES
THE 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.
Wherever possible, 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.
Separate utensils will be provided for the preparation of cooked meats and other high risk
foods, raw meat, raw vegetables and fish. They will be suitably colour coded or marked
and stored in suitable racks adjacent to the appropriate preparation area. Knives and
other utensils will not be brought into the food preparation area unless they comply with
the same colour coding. For domestic/rehabilitation unit kitchens see guidance in food
preparation section.
General purpose food trolleys will be used for the transportation of raw or cooked foods,
but never both.
All food trolleys used for transportation of foods must be fit for purpose, well maintained
scrupulously cleaned and sanitised. Care should be taken to ensure the trolley is not
overloaded, incorrectly stacked, or too heavy laden for the trolley.
Refrigerators will where possible be used for storing either cooked food or raw foods and
will be labelled with their intended use, where more than one unit is utilised these must be
numbered and the temperature record form for each unit must have the corresponding
number written on the form.
If a refrigerator has to be used for both types of foods, raw food will be separated from and
kept below cooked foods.
Cooked high risk
foods
Raw high risk
foods
Raw and cooked
High risk foods should also
be kept separately in the
freezer.
Wiping cloths and scourers will be disposable, Green or an appropriately colour coded
cloth used for different sections within the kitchen areas, e.g. red cloth in raw meat section.
In either case a use it and lose policy must be adopted. Under no circumstances should
cloths be left on sinks to dry overnight.
48
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.
Staff need to ensure that their overalls are not contaminated with raw food products before
entering high risk food production areas or working with ready to eat foodstuffs, if
contaminated then a clean uniform must be used or implement wearing disposable aprons
between using raw foods and ready to eat foods
49
SIMPLY SAFE NOTES
THAWING OF RAW MEAT, FISH AND POULTRY
Joints of meat will, where possible, be kept below 2.5kg (5-6lbs) in weight.
Thawing of raw meat will be carried out in one of the following places:


A refrigerator maintained at a temperature below 5°C that is used for raw food only.
A purpose built thawing cabinet.
Trays used for thawing will be adequate to contain all thawed liquid and unless a suitable
sanitising regime is in place should only be used for this purpose.
Once thawed, meat will be stored within a refrigerator and cooked within twenty four
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, except a controlled defrost in a
microwave oven, or thawing cabinet.
Defrosting of food using microwaves should be discouraged but if used, frozen foods
defrosted using a microwave oven defrost facility will be cooked and served immediately.
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)
2)
3)
4)
5)
Remove from freezer in plenty of time to ensure complete thawing.
Keep separate from other goods, work surfaces or equipment.
Remove the giblets as soon as possible.
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..
Once thawed, to be kept in a suitable refrigerator and cooked within twenty-four
hours.
Poultry thawing times (to be used as an indicator only)
Weight
Under 3lbs
3-under 4lbs
4-under 5lbs
6lbs
In refrigerator
(1.36KG)
(1.82KG)
(2.27KG)
(2.73KG)
28 hours
36 hours
48 hours
54 hours
50
CRITICAL CONTROL POINT ASSESSMENT FOR THAWING
STEP
HAZARD(S)
THAWING Growth of food
poisoning bacteria due
to lack of temperature
control
PREVENTATIVE
MEASURES
Thawing in controlled
conditions
Cross contamination
from raw products
Keeping raw and ready to
eat/high risk foods
separate
Inadequate thawing
resulting in inadequate
cooking with survival of
food poisoning bacteria
Ensuring completely
thawed by probing food
MONITORING
PROCEDURES
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Temp on
completion
of thawing
0 - 5°C
Below 0°C – allow
longer thawing
time
Between 5°C and
10°C – use
immediately
Above 10°C seek
advice from
Manager
Placing in temperature
controlled storage on
completion of thawing
Observe simply safe notes
51
SIMPLY SAFE NOTES
SPECIFIC FOODS
RAW EGGS AND RAW EGG PRODUCTS
Raw egg should be treated with care. They must be purchased from a reputable supplier
that has full traceability and written evidence of internal and external audits. Eggs should
be stored at the bottom of the dairy fridge and must be clearly uk lion brand and date
stamped and used before the date indicated. Raw eggs should never be used after the
date stated and should be disposed of accordingly.
Eggs must be boiled for 15 minutes and used within 24 hours and then discarded.
Pasteurised liquid or dried egg should be used in place of raw eggs where no further
cooking will take place.
No products containing raw egg are to be purchased that require no further cooking,
sauces and mayonnaise must be from pasteurised egg only, and manufactures guidelines
must be adhered to at all times.
If clients are cooking their own meals as part of their rehabilitation, any eggs used must be
cooked until the yolk and white is firm to further reduce the risk of salmonella.
PRODUCTS CONTAINING NUTS
Products containing nuts or products which may contain nuts will be clearly labelled by
suppliers in line with current allergen legislation.
Staff will be aware of products containing nuts for customer information - this includes
products bought in and products made on site.
ICE CREAM
Ice cream should be kept in a clean freezer, preferably by itself. It should be treated as a
high risk product and never stored with raw foods. It should always be kept frozen and if
defrosted must be discarded. Ice cream is more temperature sensitive than other frozen
products but it can be held at -12°C for a period of one week only. Any ice cream reaching
above this temperature must not be used.
In the case of ward hostess trolley service, all insulated tubs of ice cream must be kept in
the freezer and placed in the trolley by kitchen staff, only when the trolley is leaving the
kitchen. It must be decanted immediately at ward level on delivery from the kitchen in to
the holding freezer. It must remain in this freezer until the dessert course is served and
only the amount of ice creams ordered must be taken out of the freezer. Any unused must
be discarded, so care must be taken to avoid unnecessary wastage.
52
SIMPLY SAFE NOTES
ADVICE AND INFORMATION ON FOOD ALLERGENS
(EU Food Information for Consumers Regulation 1169/2011)
All staff must undertake appropriate allergen training commensurate with their work
activity, staff are recommend to use http://allergytraining.food.gov.uk/ website where this
information has been sourced. Certificates should be printed off and held on staffs
personal training record.
Allergens
Allergens are proteins found in food and there is usually more than one in a food which
can make you ill.
An allergic reaction can be produced by a tiny amount of the ingredient that a person is
sensitive to; for example a fragment of peanut or just one or two sesame seeds.
Symptoms of an allergic reaction include:



stomach upsets
rashes
itching of the skin or mouth
swelling of the throat and difficulties breathing
Although people can be allergic to a wide variety of foods and ingredients, there are
certain ones which are particularly important when labelling products. The Trust is required
to meet the allergen rules within the EU Food Information for Consumers Regulation (EU
FIC).
As detailed the following must be identified if they form part of the ingredient lists.
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Cereals containing gluten (such as wheat, (including spelt and Khorasan), rye,
barley and oats and their hybridised strains)
crustaceans (for example prawns, crab and lobster)
eggs
fish
peanuts
soybeans
milk
nuts (namely almonds, hazelnuts, walnuts, pecan, brazil, pistachio, cashew,
macadamia or Queensland nuts)
celery (including celeriac)
mustard
sesame
sulphur dioxide/sulphites (preservatives used in some foods and drinks) at levels
above 10mg per kg or per litre
lupin
molluscs (for example clams, mussels, whelks, oysters, snails and squid)
this list is likely to increase as new allergens are identified
53
How to label allergens
The presence of allergens in food must be declared within the ingredients list for
prepacked food. The method you use to emphasise the allergen in the ingredients list can
be chosen. This can be done by listing them in bold or contrasting colours or underlining.
For example:
OLD
INGREDIENTS: Water, Carrots, Onions,
Red Lentils (4.5%) Potatoes, Cauliflower,
Leeks, Peas, Cornflour, Wheatflour, Salt,
Cream, Yeast Extract, Concentrated
Tomato Paste, Garlic, Sugar, Celery
Seed, Vegetable Oil, Herbs and Spice,
White Pepper, Parsley.
NEW
INGREDIENTS: Water, Carrots, Onions,
Red Lentils (4.5%) Potatoes, Cauliflower,
Leeks, Peas, Cornflour, Wheatflour,
Salt,
Cream,
Yeast
Extract,
Concentrated Tomato Paste, Garlic,
Sugar, Celery Seed, Sunflower Oil,
Herbs and Spice, White Pepper, Parsley.
You may also decide to use an allergy advice statement on the product label to explain
how allergens are emphasised within the ingredients list, for example: ‘Allergy Advice: for
allergens, see ingredients in bold’ or ‘Allergy Advice: for allergens including cereals
contain gluten see ingredients in red’.
Where foods containing allergens do not have an ingredients list, for example a bottle of
wine, statements such as ‘Contains: sulphites’, can be used where sulphites have been
added to the product.
Clear reference to the allergen
Allergens should be declared with clear reference to name of the allergenic ingredient as
listed in the EU FIC Annex II; for example ‘tofu (soya)’ or ‘tahini paste (sesame)’. If there
are several ingredients or processing aids in a food which come from a single allergen,
then the labelling should clearly emphasise each ingredient or processing aid concerned –
for example ‘skimmed milk powder, whey (milk)…’
The use of ‘contains’ type statements
The voluntary use of allergen statements such as ‘Contains: milk and nuts’ to repeat
allergen ingredient information already given in the ingredients list will no longer be
allowed. All information about allergenic ingredients must be in a single place and that is
within the ingredients list.
54
Cross-contamination
Sometimes traces of allergens can get into products unintentionally during the
manufacturing process or during transport or storage. This is called ‘cross-contamination’.
Ideally, you should prevent this from happening (see the section ‘How can allergen
cross-contamination be avoided?’) but in some circumstances this may not be possible.
Some manufacturers choose to say on the label that a certain food could have got into the
product unintentionally and this is called precautionary allergen labelling, for example ‘may
contain’ type statements. This type of labelling is voluntary and is not covered by the
provisions set out in the EU FIC.
Precautionary allergen labelling
If you think there is a real risk of a food product being affected by cross-contamination with
an allergen you may choose to say so on the label using one of these phrases: ‘may contain X’
 ‘not suitable for someone with X allergy’
IMPORTANT Precautionary allergen labelling should only be used following a thorough
risk assessment when you think there is a real risk of allergen cross-contamination that
cannot be eliminated.
How can allergen cross-contamination be avoided?
There are several ways cross-contamination can occur, but with careful management
many of these risks can be avoided or reduced. Good practice measures include:Staff awareness
All staff involved in handling ingredients, equipment, utensils, and packaging and final food
products should be aware of the situations in which foods can be cross-contaminated by
an allergenic food.
Design
The ideal approach to avoiding cross-contamination with allergenic foods is to have
separate production facilities for specific products. Alternatively, you may be able to make
the food containing the allergenic food on a separate day, or at the end of the day, and
then thoroughly clean the production area. However, food manufacturing premises and
product ranges vary greatly and these approaches are not always an option.
Storage
Where possible, allergenic raw materials should be stored away from other ingredients.
One way of doing this would be to keep them in sealed plastic bins that are clearly marked
or colour-coded. *see page 30*
Sourcing your ingredients
Trust staff must know the allergens present in the ingredients used and of those provided
by suppliers. Any change in supplier should be accompanied by the appropriate checks. It
may be possible to manage the risk of cross-contamination by changing a particular
ingredient that contains it, or by changing the supplier.
55
Cleaning
Cleaning practices that are satisfactory for hygiene purposes may not be adequate for
removing some allergens.
There may be times when equipment may need to be dismantled and cleaned by hand to
make sure that ‘hard-to-clean’ areas are free from allergen residues. Even dust
contamination by some allergens can cause an adverse reaction.
By developing and following a suitable cleaning regime, you can help minimise allergen
cross-contamination and reduce the likelihood of product recalls.
Packaging
Incorrect packaging and/or labelling is often the cause of allergy-related product
withdrawals or recalls. It is vital to ensure that the correct labels are applied to products
and any outer packaging. This should be checked regularly, so that accurate information is
provided to allergic consumers. Packaging should be removed and/or destroyed at the end
of a production run, including any packaging that may be within the wrapping machine.
This is to avoid packaging mix-ups when the product is changed.
Developing new products or changing existing products
If you start making a new product, or change an existing product, this might mean you
could be handling an allergenic ingredient you have not used before. This could lead to
cross-contamination of other products produced in the same premises. You will need to
assess the risk and decide whether precautionary allergen labelling is appropriate for both
the new and existing products.
Free- from labelled foods
Some food manufacturers and retailers provide special ranges of foods made without
certain common allergenic foods, such as milk, egg or cereals containing gluten.
Some manufacturers choose to exclude certain allergens from their premises. If you are
going to print a claim on a label such as ‘free from milk’ or, ‘made in peanut-free factory’, it
is essential that the claim is based on specific and rigorous controls.
This includes checking that all ingredients, and anything else that comes into contact with
the food (such as packaging materials), do not contain the particular allergen. There is
specific legislation setting out compositional and labelling requirements for foods making a
‘gluten-free’ claim.
Client service and Retail provision from Trust sites
The EU FIC rules on distance selling concern businesses which sell foods online and/ or
by telephone/ catalogue order. If you sell prepacked foods in these ways you will need to
provide the same level of information on allergens.
The allergen information needs to be made available at the point of purchase and upon
delivery.
The Trust has an allergen register online at WWW.allergenregister.co.uk. All units should
have manager’s and key personnel who can access this register. Managers should ensure
that information is up to date and inform the Estates and FM custodian of this software of
any problems or issues.
A hard copy should be printed off for use in front of house services and this is also the
responsibility of the manager of the unit to ensure it is fully up to date to ensure
compliance with legislation.
56
The manager of each site must ensure staffs are trained to deal with the local procedure
for imparting information to clients. Wherever possible notices should be displayed
indicating where allergen information can be found.
The distance selling rules do not apply to prepacked foods sold through vending
machines. Nevertheless, prepacked food manufacturers should ensure that correct
allergen information appears on the food labels regardless of the method by which it is
sold.
Some useful links are listed below:Ref: http://allergytraining.food.gov.uk/
http://www.food.gov.uk/multimedia/pdfs/publication/loosefoodsleaflet.pdf
http://www.food.gov.uk/multimedia/pdfs/publication/thinkallergy.pdf
57
SIMPLY SAFE NOTES
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 food is utilised in
the manufacture of both, the following rules will also be observed :If unprepared salad items are to be stored, were possible place in a separate refrigerator
operating below 5°C.
Most prepared salad items require refrigerated storage. These will be stored separately
from unprepared items. If prepared, salad items are stored in the same refrigerator as
"ready to eat" cold meats etc., and then they will be stored in tight covered containers at
the bottom, beneath the cold meats, etc.
Separate marked or colour coded utensils will be provided for preparing vegetables and
cooked meats, etc.
Sandwiches and salads will not be prepared on surfaces previously used for raw meat,
fish, poultry or vegetables unless disinfected.
All salad items (including pre-washed produce) will be soaked in a food safe salad wash
and rinsed off in running water before use.
Special care will be taken not to handle meat fillings for sandwiches or meats for salads.
A suitable implement, such as tongs or food safe gloves 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.
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 and labelled and stored
below 5°C.
Only sufficient food will be prepared for retail and consumption within a 48 hour period and
at the end of this period, any remaining prepared salads and sandwiches will be
discarded.
If sandwich fillings are made in advance, the use by date of the oldest ingredient will
determine the use by date of the sandwich, e.g. tuna prepared on Monday must be used
by Wednesday, and any sandwiches prepared on Tuesday must be used by Wednesday.
All sandwich and salads prepared for ward based clients must be used within 24 hours of
production
All salads, individual salad containers cheese and biscuits and sandwiches will be marked
with a made on and a use by date and all allergen information i.e. celery and dairy should
be available in line with legislation.
58
CRITICAL CONTROL POINT ASSESSMENT FOR PREPARATION
STEP
HAZARD(S)
PREPARATION Cross
contamination
from raw products
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
Remove external
packing away from food
handling areas
Internal audit
Cross
contamination
from allergens
Separate the
preparation & handling
of raw and ready to
eat/high risk foods
Contamination
from dirty hands
or gloves,
equipment or
utensils or
packaging
Use colour coded
equipment
Growth of food
poisoning bacteria
due to lack of
temperature
control
Foreign body
contamination
from equipment or
other activities in
preparation area
Keep the handling of
food to a minimum
Wash hands before
handling foods
Prepare with clean
equipment & utensils
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Ensure all
foods are held
in the
appropriate
storage
facilities until
required.
Ensure the 4 hour
rule is adhered to at
all times.
Dispose of all
foods after time
limits have been
exceeded
All cooked foods
must be cooked and
served within 2
hours of
preparation.
Only sufficient food
will be prepared for
retail and
consumption within
a 48 hour period
and at the end of
this period, any
remaining prepared
salads and
sandwiches will be
discarded.
All sandwich and
salads prepared for
ward based clients
must be used within
24 hours of
production
59
STEP
HAZARD(S)
PREPARATION Chemical
(cont)
contamination from
inadequate control of
cleaning chemicals
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Maintain high standards of
cleaning of food contact
surfaces, keeping away from
food
Limit exposure time at ambient
temperature during preparation,
where appropriate returning to
chillier storage after preparation
Maintain equipment in good
repair and preventing other
activities which may
contaminate food whilst it is
being prepared
Maintain high standards of
personal hygiene
Observe simply safe notes
60
SECTION EIGHT
COOKING
INCLUDING
REGENERATION OF
MEALS GUIDELINES
61
SIMPLY SAFE NOTES
COOKING MEAT AND 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°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 disposable spoons will be used, which will be discarded
after each use. If disposable spoons are not available then clean utensils must only be
used once and washed after each use.
.
If steaks are to be provided for retail to staff, then In the case of meat served to the
customer "rare", a centre temperature of at least 63°C will be achieved. Under no
circumstances will these be provided to high risk clients without reaching a core
temperature of 75°C
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 disposable spoons will be used, which will be discarded
after each use. If disposable spoons are not available then clean utensils must only be
used once and washed after each use.
62
SIMPLY SAFE NOTES
REGENERATION GUIDELINES
Using a Digital Probe
Any staff member responsible for the taking and recording food temperatures must make
sure the digital probe is in good working order. All probes should be calibrated on a regular
basis following the advice given in the simply safe toolkit section 22 page 151 and should
be documented on the probe calibration sheet found on page 155.
Process:1) Switch on the digital probe and ensure the display registers a temperature reading.
2) If a temperature reading is not visible and your probe is not working contact your
supervisor or person in charge for a replacement/advice.
3) You should sanitize your probe before during and after use using an alcohol wipe or
sanitizing solution.
4) Once the food has been cooked as directed, insert the needle into the densest part of
the food (centre). Continue to probe each item in various areas to ensure the food is
cooked evenly.
5) Do not allow the probe needle to touch the side or the bottom of the food containers as
this will provide a false reading.
6) All cooked product must be cooked to 75C or above, and if not served immediately. It
should be hot held above 63C for no longer than 30 minutes as the quality of the food
may be compromised.
7) The probe needle must be sanitized between probing the different food items to prevent
cross-contamination.
Storing the Probe
1) Food probes must be kept in a clean container.
2) Daily clean the probe and case
3) Always sanitise the probe before and during use.
4) Keep a spare battery for the probe ready for use.
Problems with delivery times
If there is a problem and service is delayed you should inform the person in charge. If a
client is not ready for their meal it must be hot held for a maximum of 30 minutes above
63C. Regenerated meals should not be kept back or reheated, if a client misses a meal
an alternative should be provided from the 24 hour larder.
63
Operation of Ovens / cooking process
Managers should check the set-up of regeneration ovens at each site, as these can be
programmed to work in different ways; information should be made available on site to
facilitate training of new, existing and temporary cover staff.
The following is a guide on how some areas operate their regeneration ovens and is
based on a Burlodge style trolley.
1. Switch on the oven and preheat for 30 minute then press function 1 key for a full cycle
2. Follow the instructions for cooking times on the packaging. Cooking times will vary
according to density of the product or the portion size. Food should be placed in the
oven at staggered times so that all food is cooked to optimum quality at the end of the
regeneration cycle.
3. Place items that are likely to drip on the shelves bellow to avoid spoilage of other food
items. Check the set-up of the trolley as some ovens have dual cooking zones.
4. Allow the food to cook for half the programmed time and check food temperatures
before either stirring the food or repositioning in oven. This ensures even thorough
cooking/reheating. Resume the cooking process to complete cooking time.
5. You may have products that need to be cooked with the lid off if the food needs to be
browned, always check your product labelling.
6. Some products can start to dry out, keep the food moist by adding water to ensure the
product does not spoil.
7. Using a digital probe check the temperature of the food, in more than one area, to
ensure food has reached 75C, if the food has not reached 75C, it must receive further
heating.
8. If you need to carry on cooking press the function key three times for a cooking boost.
9. For service mode and hot hold press one and switch on the service light to keep the
food warm.
10. Record the food temperatures of the food and retain the information for a minimum of
3 months.
Safety and equipment
1. Wash your hands and remove all jewellery
2. Put on your personal protective equipment
3. Have a clean thick oven cloth to hand or a clean pair of oven gloves
4. Always vent the oven door before opening to allow steam to escape.
5. Stack the products safely and pull out the inner shelf to move and handle products, do
not reach in the oven as this may result in a burn
6. Do not leave the oven door open when checking products
7. Keep all chilled food in refrigeration until it is required.
8. Pre warm plates prior to service
9. Ensure adequate utensils are available for services
10. Hold plate by the rim and do not use your hands to pick up food
11. Cover all wounds with a blue detectable plaster
12. If foreign objects are found in the food it should be disposed of.
13. Follow the protected mealtime’s policy.
64
SIMPLY SAFE NOTES
GUIDANCE ON THE USE OF BARBECUES
Barbecues are popular but as with all food handling, there are certain risks that need to be
identified and either eliminated or controlled at a safe level. The main problem is the risk of
pathogenic food poisoning bacteria such as E-Coli and Salmonella. The following notes
must be followed to ensure food safety.
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Wash hands as often as possible, particularly after handling raw food items, charcoal,
after toilet breaks or handling rubbish.
Ensure staffs carrying out the cooking have the relevant food safety qualifications
(food safety level 2 as a minimum). And that a process of hazard analysis has been
carried out.
Ensure that all of the barbeque equipment and the barbeque are cleaned and sanitized
before use.
Always pre-heat barbeques to ensure even cooking temperatures.
Use utensils for handling food and ensure that separate utensils are used for cooked
high risk foods and raw products.
Exclude any persons not directly involved with the cooking process from the food
preparation area to minimise the risk of contamination.
Keep raw and cooked foods separate especially on the barbeque, using clearly
identified utensils for raw and cooked.
Keep all foods refrigerated prior to cooking. Cool boxes with ice packs must be used
for off-site functions and only for the shortest time available.
Check that all frozen foods are thoroughly defrosted prior to cooking.
All cooked foods must reach a core temperature of 75ºc or above
Food temperatures must be recorded for all hot and cold foods.
Cook large joints of meat and poultry in a conventional oven and finish them on the
barbeque.
Cooked items should be served immediately.
Chilled items such as salads should be refrigerated until consumption.
Keep all foods at table height and do not store foods no the ground.
Make sure you have adequate facilities to discard any rubbish.
BARBEQUE FIRE SAFETY
Gas Barbecues
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Close windows and doors to avoid setting off smoke detectors
Bottled gas barbecues need special care when being turned on and off.
Make sure the tap is turned off before changing the gas cylinder.
Change gas cylinders in the open air
When you've finished cooking, turn off the gas cylinders before you turn off the
barbecue controls, to ensure any gas in the pipeline is used up.
If you have a protective cover for your BBQ ensure that the unit is completely cool
before covering and storing away.
If you suspect a leak to the gas cylinder or pipe work, brush soapy water around all
joints and watch for bubbles. If you find a leaky joint, try to tighten it. But do not over
tighten.
65
Storing Gas Cylinders
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Store gas cylinders outside.
Keep gas cylinders away from frost and direct sunlight.
Never store gas cylinders under the stairs.
Do not keep more spare gas cylinders than you need.
Barbecue Safety
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Never use petrol or paraffin to start or revive your barbecue. Use only recognized
lighters or starter fuel, on cold coals.
Never leave barbecues unattended.
Make sure that your barbecue is in good working order.
Keep a bucket of water, sand or a garden hose nearby in case of emergencies.
Only use barbecues in suitable and safe areas.
Set up your barbecue on level ground away from bushes, tents or other buildings and
do not put it where you have to squeeze past it.
Put about 5 cm of charcoal in the barbecue; keep the rest away from the fire.
Wear suitable clothing and use appropriate long handled tools.
Be careful when cooking fatty foods, the dripping fat can cause the barbecue to flare
up.
Make sure the coals are cool before you move the barbecue. Once cool, dispose of
the ashes safely - never place them in dustbins.
Keep Clients, staff and all non-essential staff away from the cooking area.
Site managers have overall responsibility for site safety and must ensure that all of
the above precautions are taken before commencing with a Barbeque.
If you are planning a barbeque please contact the Fire Safety Officers via the soft f/m
helpdesk for further guidance on 0300 300 3636.
66
GUIDANCE ON THE USE OF MICROWAVE OVENS
Manufacturer’s guidelines must be followed when using a microwave oven
Suitable Containers
Plastic containers considered suitable for holding foods at room temperature may not
necessarily be suitable for use in a microwave oven. The high cooking temperatures may
cause the plastic's chemistry to break down and thereby contaminate food in the
container. Since it is difficult to determine the composition of plastic from its appearance, it
is recommended that plastic containers or films not be used in a microwave oven unless
specifically designated for such use.
Most ceramics, glass-ceramics, some plastics and papers are satisfactory for microwave
oven use. Foil dishes and dishes with metallic glazes should not be used. Container and
the oven manufacturer's directions should be carefully followed.
MICROWAVE SAFETY
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Microwaves must be pat tested on an annual basis
The door must be in good order with no signs of damage.
The door should be secure and open and close smoothly.
The door hinges must be in good condition.
The oven must be cleaned on a daily basis and spillages should be cleaned
immediately. No food traces should be present
No corrosion should be evident on the door, the door hinges or the oven interior.
Follow the oven manufacturer's instructions on recommended operating procedures
and safety precautions.
Never tamper with or inactivate the interlocking devices.
Never use the oven without the trays provided by the manufacturer unless specifically
allowed in the manufacturer's instructions.
Never operate the oven without a load (i.e. an absorbing material such as food or
water) in the oven cavity unless specifically allowed in the manufacturer's instructions.
Clean the oven cavity, the door and seals with water and a mild detergent at regular
intervals (do not use abrasive cleaning pads).
It is sometimes possible to super-heat some liquids or foods beyond their natural
boiling point. Such super-heated liquids may boil suddenly and violently when jolted or
stirred after removal from the oven - it is therefore a good idea to take precautions
such as covering the food or liquid or allowing it cool before removal from the oven.
Defrosting of food using microwaves should be discouraged but if used, frozen food
defrosted using the defrost facility should be cooked immediately.
When thawing frozen foods in the microwave oven it is important to thaw the food
thoroughly before cooking.
Do not use microwave ovens for sterilising baby bottles or other food utensils.
Ensure that all food prepared in a microwave oven is stirred and/or left to stand for a
few minutes before consuming.
All foods must reach a core temperature of 75ºC or above. This reading is best
achieved by the use of a food thermometer that has been calibrated on a regular basis
to ensure an accurate reading is achieved.
Use only cooking containers designated as suitable for microwave cooking
67
CRITICAL CONTROL POINT ASSESSMENT FOR COOKING
STEP
HAZARD(S)
COOKING Survival of food
poisoning
bacteria
PREVENTATIVE
MEASURES
Adequate time-temperature
exposure, achieving a
minimum core temperature of
at least 75°C
MONITORING
PROCEDURES
Temperature
monitoring form
Internal Audit
Survival of spores
Observe simply safe notes
CCP(S)
Temp
CRITICAL
LIMIT(S)
Minimum core
temperature of 75°C
ACTION ON
DEVIATION
Extend cooking
time until
temperature
achieved
NOTE; In the case of a
customer requesting
“rare” meat a core
temperature of 63°C
will be achieved
68
SECTION EIGHT (A)
CPU SPECIFIC
GUIDELINES AND
FORMS
69
THE "SIMPLY-SAFE" NOTES
Specific Central production kitchen guidelines
Because of the increased risk of food being produced and stored for longer periods
of time than this food safety management states utilising either cook chill or cook
freeze methods it is important for catering managers to ensure the following points
are strictly adhered to at all times.
All the HACCP forms in this SSTK document must be strictly adhered to and under
no circumstances will the record keeping be allowed to lapse.
Blast chilling forms must be utilised for each dish produced and blast chilled, the
temperatures at each stage must be recorded on the form below. Any deviation to
the 90 minute cooling time must be reported to the line manager/Head Chef
immediately and a written record must be made of any actions taken on the blast
chiller history sheet.
Full traceability of all food produced must be available to auditors and Environmental
Health Officers and records should be kept for 3 months unless an incident has
occurred and the records for that must fall in line with the food poisoning section
within SSTK.
The blast chiller product history sheet must be utilised and strictly followed, the
production date must be filled in as this will give traceability to all products.
No food will be allowed to leave the premises without the full documentation being
available for scrutiny.
All products produced for delivery to other units must be correctly labelled with the
product, the production date, the use by date.
All allergens contained within the dishes must be on the label or on accompanying
paperwork with the delivery to each in house site and where possible the nutritional
content. The location for external sites must be on the label of each dish.
No changes to recipe content will be permitted unless authorised by the Head Chef
or Production Catering Manager or the chef in charge in the absence of other parties.
70
BLAST CHILLER PRODUCT HISTORY SHEET
BLAST CHILLER PRODUCT HISTORY SHEET
RECIPE
DATE
METHOD
TIME OF PRODUCTION
HOT FOOD
TEMP
TIME OF
CHILLING
TEMP ON
COMPLETION
TIME PLACED IN
FRIDGE/FREEZER SIGN
71
SECTION NINE
DELIVERY TO UNITS
72
SIMPLY SAFE NOTES
DELIVERY TO UNITS
Frozen and chilled deliveries
The delivery of Chilled and Frozen food items from the Central Production Kitchen to
Satellite Units requires special controls, the potential hazards are:
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

contamination of raw and cooked foods
contamination from foreign objects
contamination from chemicals
temperature rise
physical damage/spoilage to product
incorrect delivery destination
Records must be taken to ensure food is accepted within correct temperature deviations
see guidance on page 25.
Prevention of Contamination




All products must be covered or fully wrapped to prevent contamination.
All products must be transported in special food grade covered/sealable boxes. These
boxes must be manufactured from materials that will facilitate Hygienic cleansing.
Delivery boxes and vehicles should be used only for the transportation of food items
only.
Delivery drivers to wear appropriate hygienic washable clothing including head
covering.
Temperature Control
The transport of chilled/frozen produce from the chiller and freezers must be undertaken
swiftly, to prevent any unnecessary temperature rise.
The temperature of the products must be maintained at:+3ºC or below for chilled item
-18ºC or below for frozen item
Product Damage
The product to be treated with care at all times, the delivery boxes/containers to be
carried/transported ‘on the level’ with care being taken to avoid tipping, or jolting the boxes
as this may cause the product to be damaged and/or be spilled onto other food items.
Hot food deliveries
The delivery of hot food items from the Central Production Kitchen to Satellite Units
requires special controls. The potential hazards are:





contamination of cooked foods
contamination from foreign objects
contamination from chemicals
temperature drop
physical damage/spoilage to product
incorrect delivery destination
73
All foods produced should achieve a minimum temperature of 75 ºc for hot link delivery.
All foods must be cooked so as to ensure all food is placed in hot boxes immediately prior
to leaving the kitchen for delivery.
The delivery boxes should be fit for purpose and if possible can be pre warmed prior to
loading. They should be robust enough to ensure temperatures of 63ºc or above are
maintained. If on delivery this temperature is not achieved the product can receive a boost
either by microwave or further regeneration, but must achieve 75 ºc
Sealable, non-spill lids should be used to avoid spillages during transport.
The boxes should not be overloaded and weight should be evenly distributed to reduce
heavy lifting.
The boxes must be secured in the vehicle to avoid spoiling the products and to ensure
road safety for the driver.
Temperature records must be taken and recorded immediately on delivery of hot linked
food to ensure food is accepted and where needed processed to ensure food is served
within correct temperature deviations.
74
PROCEDURE FOR HYGIENIC CLEANING OF DELIVERY VEHICLE
The hygienic cleaning of a vehicle must be carried out to prevent cross contamination of
pathogens, if the vehicle is used for the transportation of food trolleys,. The following
instruction must be adhered to at all times.

The rear of the vehicle must be swept free from debris and deep cleaned on a weekly
basis, preferably by use of a power washer.

On a daily basis the rear of the vehicle must be swept clean and sanitised with a food
safe sanitizer

It is recommended that a manual pump sprayer filled with a food safe sanitizer is used
to spray the inner surfaces of the vehicle that come into contact with the clean items.
The sanitizer should be used according to manufactures instructions and left for the
required contact time to reduce bacteria to safe levels.

After each time it has been cleaned and sanitized the person cleaning the vehicle must
fill out and sign a cleaning checklist form to show that the vehicle is being sanitized as
per legal requirement. The form should show date, time and signature of person
cleaning vehicle and checked periodically by supervision this will show the consistency
of cleaning carried out, these should be stored for a minimum of 3 months in case they
need to be viewed.

It is the responsibility of the porter/driver on duty to ensure the vehicle is fit for the
movement of food trolleys

Separate equipment must be used for the purpose of cleaning the vehicle and stored
appropriately
Vehicle maintenance
The driver of the vehicle is responsible to check for fuel, oil, tyre pressure and tread wear,
water coolant levels, and screen wash, lights
A checklist of service requirements should be carried out prior to each journey and a
record kept
They must report any vehicle defects immediately to their line manager
75
VEHICLE CHECKLIST
UNIT:
All checks to be carried out daily and verified weekly by the supervisor…………………………………………sign
DATE DRIVER
NAME
FUEL OIL ALL WATER LEVELS
INC SCREENWASH
LIGHTS BATTERY BODYWORK KEY STORED
SECURELY
MILEAGE SIGNATURE
76
CRITICAL CONTROL POINT ASSESSMENT FOR DELIVERY TO UNITS
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL LIMIT(S)
ACTION ON
DEVIATION
DELIVERY
TO UNITS
Ready to eat/high
risk foods
contaminated with
food poisoning
bacteria or toxins
Visual/sensory checks
Delivery monitoring
form
Temp
Hold and advise
Manager
Inadequate
temperature control
during
transportation with
risk of bacterial
growth
Observe simply safe
notes
Damage to
canned/packed food
during
transportation with
risk of bacterial
growth or
contamination
Temperature checks
Internal Audit
Vehicle checks
Staff awareness
checklists
Chilled foods 5°c
Frozen foods –15°C (or
below)
Hot food delivery boxes
should be fit for purpose and
if possible can be pre warmed
prior to loading; they should
be robust enough to ensure
temperatures of 63ºc or above
are maintained. If on delivery
this temperature is not
achieved the product can
receive a boost either by
microwave or further
regeneration, but must
achieve 75 ºc
In absence of
Manager reject
delivery
Advise supplier
Pest infested
product or
packaging with risk
of contamination of
product or premises
77
SECTION TEN
HOT HOLDING
78
SIMPLY SAFE NOTES
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.
Fresh cooked products can be hot held above 63°C for 2 hours. Regenerated products
such as cook chill and cook freeze products should be cooked to temperatures above
75°C and served within 30 minutes as quality may be compromised, a hot holding
temperature above 63°C must be maintained.
Hot cupboards and service counters will be preheated to a temperature which will maintain
the food above 63°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 the food is
above 63°C at the centre.
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 containers with lids, which form part of the service unit.
Containers will not be placed on top of the unit or balanced across other trays. Containers
within the service unit will not be angled for ease of service.
Plates for hot meals will be maintained hot in the appropriate unit until service.
Adequate utensils will be provided to ensure that each product is served with separate
utensils.
79
CRITICAL CONTROL POINT ASSESSMENT FOR HOT HOLDING
STEP
HOT
HOLDING
HAZARD(S
Bacterial growth if
temperature of
food not
maintained
Contamination by
foreign bodies
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
Maintain hot holding
greater than 63°C
Temperature
monitoring form
Keep food covered
Internal Audit
CCP(S)
Temp
CRITICAL
LIMIT(S)
Greater than
63°C
ACTION ON
DEVIATION
Utilise the two hour exemption
for displayed food ensuring that
temperatures are recorded and
retained for all foods after
which the product is to be
destroyed
Staff awareness
Observe simply safe
notes.
80
SECTION ELEVEN
COLD HOLDING
81
SIMPLY SAFE NOTES
COLD HOLDING IN DISPLAY CABINETS
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 will be pre-chilled to a temperature which will
maintain the food below 5°C.
Cold foods will be maintained at a temperature below 5°C both before and during service.
Adequate utensils will be provided to ensure that each product is served with separate
utensils.
Ice cream for serving will be stored below -18°C and served frozen. Lids must be kept on
containers, except at the time of service. Scoops and other serving utensils will be rinsed
in clear running water after each use and wiped dry with disposable paper towels. After
service, they will be cleaned and disinfected.
82
CRITICAL CONTROL POINT ASSESSMENT FOR COLD HOLDING
STEP
COLD
HOLDING
HAZARD(S)
Bacterial growth if
temperature of food
not maintained
Contamination by
foreign bodies
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
Maintain chilled display
temperature below 5°C
Temperature
monitoring form
Keep food covered where
possible
Internal audit
CCP(S)
Temp
CRITICAL
LIMIT(S)
Less than
5°C
ACTION ON
DEVIATION
Utilise the four hour
exemption for displayed
food after which to be
destroyed.
Staff awareness
Observe simply safe
notes
83
SECTION TWELVE
COOLING
84
SIMPLY SAFE NOTES
COOLING
Cooked food items not for immediate service, or to be served cold, will be cooled quickly
and placed under refrigeration.
As soon as possible after the cooked food has achieved the correct core temperature
(above 75°C), it will be decanted into clean cold containers. Where appropriate, shallow
containers will be used to assist in the cooling operation.
Where appropriate, joints will be sliced 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 use of fans or freezers to cool food quickly is not good practice and should be strongly
discouraged.
The area will be kept free of contaminants, including raw foods.
Where possible a blast chiller should be used to cool all cooked food, however in all cases
all cooked food must be cooled to 10°C within 90 minutes of completion of cooking and
temperatures checked and recorded, any high risk food not reaching the required
temperature will be discarded.
On completion of cooling, the food will be refrigerated at below 5°C.
Cooled food will be clearly labelled with a production date and use-by date to assist in
stock rotation. Stock not used within a maximum of three days of production will be
discarded.
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 3 months
In units where blast chillers are not available, but food is cooked e.g. Occupational therapy
kitchens then food must be allowed to cool to as low a temperature as possible for no
longer than 90 minutes and where possible the food density should be reduced down or
placed in ice baths to facilitate rapid temperature loss and then placed in the refrigerator,
in summer months this should be reduced to 1 hour before refrigeration.
85
ASSURED SAFE CATERING CRITICAL CONTROL POINT ASSESSMENT
STEP
HAZARD(S)
COOLING Bacterial growth if
time of cooling
extended
Contamination by
foreign bodies
Contamination by
personnel or use of
dirty containers for
decanting
PREVENTATIVE
MEASURES
Cool foods rapidly in shallow
containers or use other methods of
rapid cooling, preferably in a
designated "cooling" area or blast
chillier where the temperature is low.
When cool refrigerate at less than
5°C.
MONITORING
PROCEDURES
Temperature
monitoring form
Internal audit
CCP(S)
Temp
CRITICAL
LIMIT(S)
Achieve less
than 10°C
within 90
minutes
ACTION ON
DEVIATION
Allow a further 30
minutes
If still above 15°C
hold and advise
Manager
Do not use fans or freezers to cool
food quickly this is not good practice
Ensure decant containers are clean
and there is no risk of contamination
of the product in the "cooling" area
Ensure staff are aware of the risks of
contamination
Observe simply safe notes
86
SECTION THIRTEEN
REHEATING
87
SIMPLY SAFE NOTES
REHEATING/REGENERATION OF CHILLED FOODS
Meals for regeneration to be removed from chilled store immediately prior to the
commencement of the reheating process.
Only foods which has been thoroughly cooked, cooled under controlled conditions and
held under refrigeration will be reheated.
Please be advised that any ready meals brought from super markets are cook chill
products and should be probed and temperatures recorded and kept for 3 months.
Reheated food must achieve a core temperature of 75°C or above.
The equipment being used to reheat food must be sufficiently powerful and of appropriate
size so as to bring the temperature of the food from 3°C to 75°C within one hour.
It is recommended that the equipment be pre-heated at a temperature of around 150°C for
approximately 10 minutes.
Where microwaves are used to re-heat food it is recommended that the product is stirred
using a clean utensil to distribute the heat. In any event, it is necessary to check the
temperature of the food using a probe, thermometer (clean between uses) at various
points to ensure an even temperature for 75°C has been achieved throughout the product.
Where there are products of different densities/thickness requiring re-heating, it is
recommended that the denser product (requiring longer regeneration) should be loaded
into the oven before the less dense product. This should enable all the foods to reach the
required temperature of 75°C at around the same time.
Each tin/container must be probed, cleaning the probe, thermometer between each with a
‘food use’ antiseptic wipe.
The food temperature achieved to be recorded on the appropriate Data Sheet, the data to
be retained for 3 months.
All reheated products must be consumed within 30 minutes to ensure optimum quality
Any unused re-heated food must be discarded
88
SIMPLY SAFE NOTES
REHEATING/REGENERATION OF FROZEN FOODS
Frozen Meals for regeneration to be removed from freezer store immediately prior to the
commencement of the reheating process.
Only foods which has been thoroughly cooked, cooled under controlled conditions and
held under frozen temperature controlled conditions will be reheated.
Please be advised that any chilled/frozen ready meals brought from super markets are
treated as cook freeze products and should be probed and temperatures recorded.
Reheated food to achieve a core temperature of 75°C or above.
The equipment being used to reheat food must be sufficiently powerful and of appropriate
size so as to bring the temperature of the food from -18°C to 75°C within 90 - 120 minutes.
It is recommended that the equipment be pre-heated at a temperature of around 150°C for
approximately 10 minutes.
Where microwaves are used to re-heat food it is recommended that the product is stirred
using a clean utensil to distribute the heat. In any event, it is necessary to check the
temperature of the food using a certificated calibrated probe, thermometer (clean between
uses) at various points to ensure an even temperature for 75°C has been achieved
throughout the product.
Where there are products of different densities/thickness requiring re-heating, it is
recommended that the denser product (requiring longer regeneration) should be loaded
into the oven before the less dense product. This should enable all the foods to reach the
required temperature of 75°C at around the same time.
Each tin/container must be probed, cleaning the probe, thermometer between each with a
‘food use’ antiseptic wipe.
The food temperature achieved to be recorded on the appropriate Data Sheet, the data to
be retained for three months.
All reheated products must be consumed within 30 minutes to ensure optimum quality
Any unused re-heated food must be discarded.
89
CRITICAL CONTROL POINT ASSESSMENT FOR REHEATING
STEP
HAZARD(S)
REHEATING Survival of food
poisoning bacteria
Survival of spores
PREVENTATIVE
MEASURES
Adequate time – temperature
exposure, achieving a core
temperature of at least
75°C
MONITORING
PROCEDURES
Temperature
monitoring form
CCP(S)
Temp
CRITICAL
LIMIT(S)
Minimum core
temperature of
75°C
ACTION ON
DEVIATION
Extend cooking time
until temperature
achieved
Internal audit
Staff awareness
Observe simply safe notes
90
SECTION FOURTEEN
OUTSIDE
UNACCOMPANIED
CATERING
91
SIMPLY SAFE NOTES
GUIDANCE NOTES FOR OUTSIDE UNACCOMPANIED CATERING
FUNCTIONS, BOTH HOT AND COLD
Times
All hot food must be cooked and consumed within 2 hours of original production time
which must be written on delivery note.
Any cold food must be consumed within 4 hours of the time on delivery note. Any food
should be discarded after this time.
Temperature Controls
Prior to display, all cold food must be kept in a temperature of below 5°C. All hot food must
be kept in a temperature of above 63°C.
Cross contamination
All cooked food delivered for a function must be stored in a temperature controlled
environment until required. Whilst in store the cooked food must not be allowed to come in
to contact with raw food, chemicals or foreign objects.
Transportation
Only functions within site boundaries will be delivered. Any off-site functions must be
delivered in a food grade only vehicle suitable for use or collected by the customer and
transported at their own risk.
Any hot food will be transported in sealed thermal boxes.
A signature and time of receipt should be obtained upon collection for all food being
delivered.
Waste
When a function is over, all excess food is to be discarded. Under no circumstance is
excess food to be consumed by the staff after the times stated in paragraph 1, (times).
Display
All cold food on display must be kept covered with cling-film until it is to be consumed.
Likewise all hot food should be covered with gastronome lids or foil until required.
92
DELIVERY MONITORING FORM FOR
UNACCOMPANIED OUTSIDE FUNCTIONS
Due to the food hygiene regulations all hot food must be consumed within two hours of the
despatch/collection time from the kitchen.
All cold food must be consumed within four hours of collection from the kitchen or
despatch time.
Date :
Function ordered by
Address and postcode:
Contact phone no:
Buffet details
Food temperature on
delivery/collection:
Special diets/allergens
Cold food time despatch/
collected:
Other notes
Hot food time of despatch
collected:
Time of arrival at venue:
Trays/equipment sent:
Trays/equipment returned
Driver Signature
Print Name
Customer Signature
Print Name
93
CRITICAL CONTROL POINT ASSESSMENT FOR UNACCOMPANIED CATERING FUNCTIONS
STEP
HAZARD(S)
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
UNACCOMPANIED
CATERING
FUNCTIONS, BOTH
HOT AND COLD
Ready to eat/high risk
foods contaminated
with food poisoning
bacteria or toxins
Visual/sensory checks
Delivery monitoring
form.
Temp
Chilled foods
5°
Hold and advise
Manager
Cooked foods
63ºc+
In absence of
Manager reject
delivery
Inadequate
temperature control
during transportation
with risk of bacterial
growth
Temperature checks
Observe simply safe
notes
Advise supplier
Staff awareness
Damage to
canned/packed food
during transportation
with risk of bacterial
growth or
contamination
Pest infested product
or packaging with risk
of contamination of
product or premises
94
SECTION FIFTEEN
PERSONNEL
95
PROTECTIVE CLOTHING
All staff handling food will wear suitable clean protective clothing.
Protective clothing will be changed daily and more often, if soiled.
Protective clothing will be worn only for food handling duties.
When involved in heavy cleaning, staff will wear the appropriate colour coded gloves and if
necessary, rubber aprons, goggles, boots and masks.
Staff will not wipe hands on protective clothing.
Protective headgear will be worn to ensure hair and dandruff does not contaminate food or
surfaces.
Protective head gear and coats will be available for the use of visitors. A notice will be
displayed, where appropriate, instructing all visitors to wear suitable protective clothing.
PERSONAL HYGIENE GUIDANCE FOR FOOD HANDLERS
Even healthy people carry germs around with them - in the nose, throat, skin and bowels some of which can be responsible for food poisoning.
Skin lesions, boils, rashes, cuts and discharge from any site are hazardous and can
contaminate food with food poisoning bacteria. Staff with diarrhoea or vomiting may also
contaminate food with food poisoning bacteria.
All staff who handle food must take every precaution to ensure that such germs are not
passed on to food. A few simple rules are, therefore, necessary and all who are employed
in handling food must abide by them.
Scrupulous personal cleanliness is essential to clean food handling and the highest
standard must be achieved and maintained at all times by those responsible for food
storage, preparation, cooking and service.
Food should be touched by hand only when there is no alternative - and hand cleanliness
is the basic rule of hygiene all staff should adhere to. Related Trust policies include
SH CP 12 Hand Hygiene Procedure
SH CP 10 Infection Prevention and Control Policy
Arms, hands and nails must be washed with liquid soap in running hot water and rinsed
thoroughly in a wash hand basin designated specifically for such use.









Before starting work
On returning to work after each break
After moving from one area to another
After using the toilet
Between handling raw and cooked food
After handling waste food and refuse
After handling chemicals
Before and after any cleaning procedure
After contact with pests or contaminated food
96


After touching any part of the head
After smoking.
Hands should be thoroughly dried with paper towels.
Nails must be kept short and scrupulously clean and not bitten. Nail varnish is not
permitted.
Hair must be clean and if worn long, tied back off the face with the use of a hair net or
head scarf.
Skin cleanliness is essential. Therefore a daily bath or shower is recommended. It is
appreciated that make-up is part of good grooming, but this should be tastefully applied
and kept to a minimum at work.
Cuts must be covered with a blue waterproof adhesive dressing. If a porous bandage is
used, it must be covered by a waterproof dressing e.g. finger stall or glove.
Feet should be covered with suitable footwear. Plain and low heeled shoes must always
be worn in catering areas. Sandals and slippers are dangerous and do not give enough
support and protection to the feet and should not be worn. Footwear must always be kept
clean.
Food or drink should not be consumed whilst working in food handling areas.
Protective clothing must always be clean and in good repair. Dresses and/or jumpers
should not protrude under the protective clothing sleeves, above the neckline or below the
hemline. All buttons/press-studs must be fastened.
Hats should be scrupulously clean and must be worn at all times when handling food or in
a food room, and during service.
Jewellery is not permitted, although plain wedding bands and medic alert are permitted.
Smoking – is not allowed where open food is handled stored or prepared this is illegal and
will lead to prosecution and is not permitted on any Southern Health NHS FT sites.
97
CRITICAL CONTROL POINT ASSESSMENT FOR PERSONNEL
STEP
HAZARD(S)
PERSONNEL Contamination of the
product or ingredients
by:
being infected with or a
carrier of food
poisoning;
not wearing adequate
or appropriate
protective clothing;
not covering cuts or
wounds with
waterproof dressings;
bad practices, wearing
jewellery, nail varnish
or other potential
contaminants; or not
thoroughly washing
their hands and
keeping finger nails
short.
PREVENTATIVE
MEASURES
Health screening of
food handlers
Provision of clean protective
clothing
Provision of first aid facilities
MONITORING
PROCEDURES
Health questionnaires
to be completed prior
to employment
Training record
Awareness training
Limit jewellery only a simple
wedding band, no nail varnish
false nails and other potential
contaminants staff should
adhere to CP 23 the infection
prevention and control hand
hygiene policy
CCP(S)
Health
status
CRITICAL
LIMIT(S)
Satisfactory
health form or
medical
ACTION ON
DEVIATION
Exclusion from
kitchen/store
Liaise with
Occupational
Health.
Internal audit
Staff may only
return to work
48 hours post
episode
[version 4]
Adequate facilities for hand
washing issue personal
hygiene guidance
Observe simply safe notes
98
SECTION SIXTEEN
HEALTH POLICY
99
SIMPLY SAFE NOTES
HEALTH POLICY
OBJECTIVE
To ensure all food handlers or persons coming into contact with food, are fit to work at all
times and are maintained free from infection which could contaminate food.
METHOD STATEMENT
All prospective food handlers must complete a comprehensive pre-employment
questionnaire in line with Trust policy before commencement of employment.
All food handlers must complete an agreement to report certain infections.
INTRODUCTION
One of the most common causes for an outbreak of food poisoning is the contamination of
food by an infected food handler. For this reason it is necessary to exercise some form of
control to ensure all food handlers are fit to work.
Control should be exercised in respect of any prospective employee; temporary or casual
food handlers; visitors to food handling areas; and ensuring employees maintain
themselves free from infection.
In order to ensure staff report infections, a declaration to this effect is provided which
should be signed by all employees on induction. Before requiring an employee to sign this
form, it is appropriate to make the member of staff aware of the risks they will present if
they handle food whilst infected.
If in doubt seek medical advice. Some form of written evidence of suitability for work
should be provided by the Medical Advisor, a copy of which should be kept in the personal
file.
FOOD HANDLERS FITNESS TO WORK
Permanent Food Handlers
All prospective staff must complete a pre-employment questionnaire (Health Declaration
Form)
The completed pre-employment questionnaire must be assessed by Occupational Health.
Where a positive response cannot be suitability resolved, the individual will either not be
employed as a food handler or the matter referred to a professional medical advisor.
In the case of the prospective permanent food handler referred to the professional Medical
Advisor of the suitability of the applicant before the employment is offered.
100
Temporary or Casual Food Handlers
All prospective temporary or casual food handling staff must complete the agreement to
report infections form (see following form HQ/05).
The completed questionnaire will be assessed by Occupational Health.
In the case of any positive response which cannot be suitably resolved, the individual will
not be employed.
Agency Staff
Only nominated agencies should be used. Form HQ/05 should be completed and returned
on the first day of placement. It is the catering manager/supervisor’s responsibly to ensure
this is done.
Visitors
Visitors must, at all times, observe the practices and procedures adopted within the
catering establishment.
DIARRHOEA AND VOMITING OR DIARRHOEA OR VOMITING
Firstly not all diarrhoea and vomiting relate to food poising – normally when people have D
or V or D & V it last 24-48 hours in this case they should wait until they are free from
symptom and remain off work for 48 hours.
When they return they should maintain scrupulous hand care and hygiene as they can be
still excreting ‘bugs’ for some length of time.
*If D & V or D or V goes on for longer than 48 hours or if they have other symptoms then
they should go to /or speak to their GP to make sure it is not something more serious.
Where D & V goes on longer than 48 hours the GP is likely to send off a stool sample.
If the condition is food poisoning it is a notifiable condition and the GP will notify the
Environmental Health Officer who will then be involved and may wish to trace the source
of the problem.
If you have more than one person with D & V or D or V then you should notify
Occupational Health and Infection Protection Control
OTHER INFECTIONS
With regard to other infections – this is a huge area; as a rule of thumb you should notify
OH immediately if anyone has anything contagious e.g. mumps, rubella, measles - often
things with rashes have the ability to cause problems for pregnant mothers and their
babies – so as well as not wanting the infection to be transmitted at work, we would also
want to be sure that nobody working around them is pregnant, or having IVF treatment.
Examples of other infections
Skin infections/ face e.g. boils, styes, septic fingers, discharges from mouth / gums etc.
Impetigo
Cold sores
Recurring bowel disorders
Recurring skin infections, ear or throat etc
Skin that is irritated (itching) needs investigation; it could be an infection but could also be
an allergy and will need investigation.
101
Ref HQ/05
AGREEMENT TO REPORT INFECTIONS
To be completed at commencement of employment
Duplicate copy to be retained by the employee
1.
I will report to my Manager or Supervisor as soon as possible, and make myself
available for medical examination, if required, should I suffer any illness involving:






Vomiting.
Diarrhoea.
Septic skin lesions (boils, infected cuts, etc, however small).
Discharge from ear, nose or any other site.
Fever.
Abdominal pain, nausea.
2.
After returning, and before commencing work, following an illness or any of the
above conditions.
3.
If any member of my household is suffering from diarrhoea and/or vomiting.
4.
After returning from a holiday during which I suffered an attack of vomiting and/or
diarrhoea.
5.
After returning from a holiday during which any member of my party had an attack
of vomiting and/or diarrhoea.
Signed:
Print name:
Dated:
102
SECTION SEVENTEEN
TRAINING
103
THE "SIMPLY-SAFE" CATERING PACKAGE
TRAINING POLICY
OBJECTIVE
To ensure all food handlers are trained in food hygiene matters commensurate with their
responsibilities and work activities.
To reduce/eliminate the risk of food poisoning by ensuring that food handlers are trained,
supervised and monitored as appropriate throughout their employment.
To be able to demonstrate by the implementation and maintenance of training records that
all food handlers have received induction, on-going awareness training commensurate
with their responsibility.
To standardise the training programme/procedures minimising the inherent risks
associated with food safety.
TRAINING
The proprietor of a food business must ensure that food handlers are adequately
supervised provided with appropriate instructions and where necessary, trained in food
hygiene matters commensurate with the work activity.
Whilst the term "food handler" is not legally defined, the Industry Guide recommends that it
includes:
"Any person involved in a food business who, by their actions, or management, or
decisions, or advice, can directly influence the hygiene of any food handled by that
business at any stage."
This would encompass anyone who handles and prepares open food and at least the next
line of supervision. It will also include staff handling or cleaning articles or equipment with
which food comes into contact. Food includes drink and ice.
All food handlers should undertake induction training during their first week of
employment. Such training should include:




Controls and systems of the organisation.
Personal hygiene and health policy.
Avoidance of contamination of food.
Temperature control.
HAZARD ANALYSIS
As part of the above, training should include the controls in place for hazard analysis, staff
be issued with and sign the agreement to report infections and a copy of the personal
hygiene guidance for food handlers.
Further training should be determined having regard to:



The Industry Guide.
The nature of the food with which the food handler works.
How the food handler handles the food or food contact surfaces.
104


The critical steps or control measures for which the operator is responsible.
How the requirement about supervision will be applied.
The regulations do not specify methods, nor do they specify that
attendance at a formal instruction course is necessary.
Permanent Staff – Appraisal/Training Plan
On an annual basis the training needs of all food handlers will be assessed by interview
and discussion with each individual member of staff.
New members of staff will be included in the plan within one month of appointment.
Progress and review of the training plan will be undertaken mid-term and any necessary
modifications undertaken.
Records will be maintained on data base.
Permanent Staff - Individual Training Record
An individual training record will be maintained for each member of permanent staff.
The training record will be updated on the member of staff completing any element of
training.
Records will be maintained and updated on the relevant training matrix
Temporary Staff
Temporary staff will be requested to demonstrate a level of hygiene knowledge which is
adequate to undertake the task for which placement is sort.
Where possible, the duties of temporary staff will be limited to low risk activities or those
requiring limited hygiene knowledge.
A suitable induction programme will be organised during the first week to cover the
specific aspects of the company procedure as listed above.
Before commencement of duties, the temporary member of staff will be required to
verbally answer questions to demonstrate their hygiene knowledge.
105
THE "SIMPLY-SAFE" CATERING PACKAGE
TRAINING MODULE
In order to aid the implementation of the policies and procedures detailed in the “SimplySafe” guide, it is important that all staff attend the most appropriate food hygiene training
commensurate with their work activity. Principles of Simply Safe are covered to the
relevant level at the appropriate level of training.
Food Hygiene - Detailed Awareness (NHLP Course 1)
A one day course with examination set by the Chartered Institute of Environmental
Health.
New starters must attend the Detailed Awareness (One day course) within three months of
joining the Trust. It is recommended that subsequently the awareness training should be
attended every 2 years.
For any staff directly responsible for production, service and/or supervision of food related
duties. For all staff who handle and prepare food/beverages (including clients meals),
which include high risk foods such as meals and snacks that would include cooked meats,
cooked poultry, fish, shellfish and seafood, gravy, custard, sauces and stocks, cooked rice
and any foods containing raw eggs (e.g. mayonnaise, mousse).
Food Hygiene Awareness (NHLP Course 2
For all staff that handle or prepare non high risk foods such as toast, cake and
biscuits/beverages for consumption by service users. For staff who have previously
attended the one day training and are due to update their knowledge and skills, or for staff
who have previously attended an instructor led training event (ILT), or staff that have
previously completed the e-Assessment on line.
New starters must attend the Awareness (one hour workshop) course within six months of
joining the trust then subsequently every two years.
Food Hygiene- E-assessment (NHLP Course 2a)
For staffs that have previously attended an instructor led training event (ILT) and require a
refresher course.
For all staff that handle or prepare high risk foods such as toast, cake and
biscuits/beverages for consumption by service users. For staff who have previously
attended the one day training and are due to update their knowledge and skills.
CIEH Level 3 Award in Supervising Food Safety (Or the Royal Society of Public
Health equivalent)
For all staff who supervise catering staff or catering operations as part of their job role.
New starters must attend within three months of joining the Trust
CIEH Level 4 Award in Managing Food Safety (Or the Royal Society of Public Health
equivalent)
For all staff who directly manage, without FM advisory input, catering staff or catering
operations as part of their job role. New starters must attend within three months of
joining the Trust.
All staff must undertake appropriate Allergen training commensurate with their work
activity, we recommend staff use http://allergytraining.food.gov.uk/ website which this
information has been sourced. Certificates should be printed off and held on staffs
personal training record
106
SECTION EIGHTEEN
CLEANING
107
SIMPLY SAFE NOTES
CLEANING EQUIPMENT AND MATERIALS
The Food Standards Agency's Guidance Document 'E. coli O157: Control of Cross
Contamination' requires Food Business Operators to ensure that, where necessary, they
are using appropriate disinfectants that meet the requirements of British Standards BS EN
1276 or BS EN 13697 to disinfect food contact surfaces and equipment.
Cleaning equipment, chemicals and materials will be stored in a purpose built room or
cupboard, within or adjacent to the catering area. When not in use, the room or cupboard
will be kept locked shut.
Colour coded Single use disposable cloths should be used; ensuring safe practice is
adhered to. The cloth should be disposed of as risk dictates to reduce the risk of cross
contamination occurring. The clean as you go policy adopted in all catering areas should
be followed at all times.
Mop buckets will be emptied, cleaned, dried with paper towels and stored inverted.
Cleaning equipment, chemicals and materials will be returned to the cleaning room or
cupboard immediately after use. It will not be stored in the kitchen preparation, storage or
serving areas.
Cleaning materials will never be stored in food or equipment stores where they may
contaminate food or equipment, or be decanted into unsuitable or unmarked containers.
All food surfaces, food and equipment will be covered whenever deep cleaning takes
place.
Cleaning agents will be used only by trained staff in accordance with the manufacturer's
instructions in respect of dilution and application. Chemicals will never be mixed.
All equipment used for cleaning will be cleaned after use and prior to storage.
GUIDANCE ON PREPARING
CLEANING SCHEDULES
Cleaning schedules will be devised, covering all food handling areas, including storage,
refuse and delivery areas.
The schedule will indicate the equipment/structure, the method and frequency of cleaning,
the chemical or detergent to be used, manufacturer’s instructions should be followed.
All fixtures/fittings, equipment and surfaces will be included in the schedule.
The schedule will be revised regularly to ensure that new equipment is included.
The frequency of cleaning of equipment of an area will depend entirely upon its present
use. Changes in use will require a change in the cleaning frequency and the schedule will
be regularly reviewed and revised.
Detailed cleaning processes for all equipment will be available.
108
Following the implementation of cleaning schedules a checklist should be provided for
staff to complete and supervision to verify that standards are completed to correct
standards. These can be found in section 19 and should be amended to suit each kitchen
area, prior to printing and issued as and when required but at least weekly. These must be
kept for 3 months as proof of due diligence.
DEEP CLEANING PROGRAMMES
Regular deep cleaning of food handling rooms and specialist equipment, not covered by
normal cleaning schedules will be undertaken as necessary by a Trust nominated
contractor, as and when cleaning levels dictate depending on usage but at least annually
for wall washing and duct cleaning.





Wall washing
Duct cleaning
Filters
Deep fat fryers.
PPM
GUIDANCE ON DISH WASHERS AND THERMODISINFECTION
Dish washers are used to prevent bacterial growth, provide clean crockery, cutlery, and
utensils, thus contributing to quality client care.
Key points:













Check the machine is clean, free of limescale and in good working order
Regular checks must be carried out to ensure that thermo disinfection is achieved
Follow the manufacturer’s operating and filling instructions
Rinse all food waste from items and prewash if necessary, before placing into the
dish washer trays
Load the rack into the dishwasher (do not over load and use the trays provided)
Ensure the door is closed before commencing the cycle
Ensure the dishwasher finishes the cycle before the items are removed.
Vent the door before removing the rack from the dish washer this will eliminate the
risk of scalding by steam
Quality check the equipment and re-wash any items that still have any food debris
on them
If some items require drying disposable paper should be used
The use of tea towels is prohibited
The dishwasher must be cleaned on a daily basis and also if the water appears
dirty.
The machine must be cleaned and emptied at the end of service as instructed and
sanitised.
TEMPERATURE FOR DISHWASHING CYCLES
90ºC MAINTAINED FOR 1 SECOND
80ºC MAINTAINED FOR 1 MINUTE
71ºC MAINTAINED FOR 3 MINUTES
65ºC MAINTAINED FOR 10 MINUTES.
109
CRITICAL CONTROL POINT ASSESSMENT FOR CLEANING
STEP
HAZARD(S)
CLEANING Contamination of the
product or ingredients
by:
using dirty containers
or equipment which
comes into contact
with food;
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
CCP(S) CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Provision of a
comprehensive cleaning
schedule and cleaning
materials chart
Internal audit
Clean
kitchen
Increased
supervision and
visual inspection of
catering areas.
Failed Audit
Cleaning checklist
Instruction and training of
staff in the use of chemicals
Staff training
Observe simply safe notes.
dirty hand contact
surfaces; or
misuse of chemicals
110
SECTION NINETEEN
A – Z CLEANING
SCHEDULE
AND
CHECKLIST FORMS
111
THE “SIMPLY-SAFE”DETAILED CLEANING SCHEDULES
ITEM
BAIN-MARIE
METHOD








Ensure equipment is switched off. Allow to cool before cleaning.
Wear suitable protective clothing
When descaling, ensure that bain-marie is well rinsed to prevent any
possible reaction between cleaning chemicals.
Clean with freshly prepared solution of clean hot/cold water and suitable
chemical, accurately diluted according to dosage instructions
Remove shelves and clean separately. Scrub interior paying special
attention to shelf supports.
Runners and sliding door channels to be cleaned
Rinse with clean hot water and air dry
Clean undercarriage, pipes, slides and legs
MINIMUM
FREQUENCY
DAILY
CLEANING
EQUIPMENT
Bucket
Neutral
detergent
Cloths
Blue Roll
PPE
Bucket
Descaler
Neutral
detergent
Cloths
Blue Roll
PPE
Bucket
Neutral
detergent
Cloths
Blue Roll
PPE
BAIN-MARIE




Empty and scrub heated water compartment
Refill bain-marie with descaling fluid
Allow time to descale and rinse well
Mobile bain-marie and similar equipment must be washed and dried after
use
WEEKLY
BOILING PANS
AND TILTING
KETTLES



Ensure equipments switched off. Allow to cool before cleaning
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot/cold water and suitable
chemical, accurately diluted according to dosage instructions
Clean interior
After use

112
ITEM
BOILING PANS AND
TILTING KETTLES
BRATT PANS
METHOD











BRATT PANS


Clean exterior ensuring that taps, legs, lid, pipe work and surround are
included
Pay special attention to the drain and stopcock
Remove food particles with a nylon brush
Remove cleaning eye to thoroughly clean drainage tap using bottle brush
Rinse with clean hot water and air dry
Leave stopcock open when not in use.
Ensure equipment is switched off. Allow to cool before cleaning
Wear suitable protective clothing
Check operating handle and mechanism
MINIMUM
FREQUENCY
Daily
CLEANING
EQUIPMENT
Bucket
Nylon brush
Neutral
detergent
Cloths
Blue Roll
PPE
After use
Bucket
Scraper
Neutral
detergent
Cloths
Blue Roll
PPE
Twice weekly
Bucket
Nylon brush
Neutral
detergent
Cloths
Blue Roll
PPE.
Clean with freshly prepared solution of clean hot/cold water and suitable
chemical, accurately diluted according to dosage instructions
Clean interior
Drain, scrape out and scrub interior
Rinse with clean hot water and allow to air dry
Clean exterior, paying particular attention to back, undercarriage, handles,
lid and leg supports
113
ITEM
CAN OPENER
(HAND-OPERATE
AND ELECTRIC)
METHOD







CUTTING BOARDS


COLD ROOMS,
CHILLED AND
FROZEN FOOD
STORES


COLD ROOMS,
CHILLED AND
FROZEN FOOD
STORES
CONTINUED






Ensure equipment is switched off
Wear protective gloves
Check blades and wheel and replace if necessary
Take hand-operated opener out of socket and scrub both socket arm and
cutting head
Rinse with clean hot water
Air dry
To clean an electric opener wipe over with clean damp cloth and allow to air
dry
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot/cold water and suitable
chemical, accurately diluted according to dosage instructions if necessary
scrub with a clean nylon brush and then machine wash and air dry.
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot/cold water and suitable
chemical, accurately diluted according to dosage instructions
Rinse with clean hot water
Allow to air dry
Ensure all units have a regular defrosting and cleaning programme.
Place caution sign in area to be cleaned.
Floors must be swept and moped daily using Clean freshly prepared solution
of clean hot water and suitable chemical, accurately diluted according to
dosage instructions
The caution sign should be removed when the floor is dry.
MINIMUM
CLEANING
FREQUENCY EQUIPMENT
After use
PPE
Bucket
Neutral
detergent
Cloths
After use
After use
Daily
PPE
Neutral
detergent
Cloths
Bucket
Neutral
detergent
Cloths
Blue Roll
PPE
Caution sign
PPE
Brush
Dustpan and
brush
Mop bucket
Mop
Detergent/
Floor cleaner
114
ITEM
CROCKERY
CUTLERY AND
SMALL
UTENSILS
METHOD









DEEP FRYERS







Wear suitable protective cloth in
Machine washing is preferable, at a temperature of 90ºC
maintained for 1 second, 80ºC maintained for 1 minute, 71ºC
maintained for 3 minutes, 65ºC maintained for 10 minutes.
If washing by hand, twin sinks should be used to ensure adequate
rinsing. Rinsing water must be maintained at 70C or above
Stubborn deposits should be removed with nylon brushes or nylon
scouring pads, which should be washed and thoroughly dried
between each use. Steel wool or wire scouring pads should not be
used.
Detergent and rinsing water should be changed frequently
Use disposable washing-up cloths
Thoroughly drying of all utensils is essential
Heat drying or air drying in racks is preferable to the use of linen
drying cloths. Alternatively use paper towelling and discard after
use.
Do not stack plates or any other items for re-use unless they are
properly dried, to avoid contamination. Kitchen pots and pans
should be placed upside-down on mobile racks, preferable of alloy
or stainless steel
Wear suitable protective clothing least
When cool, drain out oil and filter out food scraps with a purposebuilt machine or sieve system
Fill fryer with water and a suitable degreaser (accurately diluted
according to dosage instructions
Boil the pan for 20 minutes
Empty, rinse and allow to air dry
Clean exterior, paying particular attention to back, flue, handles and
pipe work
Keep floor around fryer clean so that it does not become slippery
MINIMUM
FREQUENCY
After use
CLEANING
EQUIPMENT
PPE
Detergent
Disposable
single use cloths
Scoring pads
Nylon brush
According to use
or at least weekly
PPE
Bucket
Degreaser
Disposable
single use cloths
Nylon brush
Blue roll
Mop and bucket
Caution sign
115
ITEM
DISHWASH
MACHINES/
PAN
WASHERS
METHOD











DOORS
DUSTBINS,
WASTE BINS
AND FOOD
WASTE BINS











Wear suitable protective clothing
Empty machine
Ensure equipment is switched off
Clean according to manufacturer’s instructions
Clean all surfaces with freshly prepared solution of accurately diluted cleaning
chemical in clean hot/cold water.
Remove cutlery savers
Remove food debris from the wash and rinse jet
Ensure backs of doors and undersides of hoods are washed
Rinse with fresh water. Allow to air dry
Refill the detergent and rinse aid dispenser
Empty and refill tanks with clean water after each meal service
Wear suitable protective clothing
All Spillages to be removed immediately
Clean with freshly prepared solution of clean hot water and suitable chemical,
accurately diluted according to dosage instructions.
Sliding door tracks to be kept clear of obstruction
Clean any window in the door at the same time
Rinse with clean hot water. Allow to air dry
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable chemical,
accurately diluted according to dosage instructions.
When available, use high pressure washers
Scrub with clean stiff brush (preferable nylon)
Rinse with clean hot water. Allow to air dry
MINIMUM
FREQUENCY
Daily
According to
area
Daily
CLEANING
EQUIPMENT
PPE
Disposable
single use cloths
PPE
Bucket
Disposable
single use cloths
Detergent
PPE
Bucket
Disposable
single use cloths
Detergent
Pressure washer
Nylon brush
116
ITEM
FLOORS
METHOD










FLOORS
SCRUBBING
MACHINES, WET
PICKUPS /HIGHPRESSURE
CLEANERS











Wear suitable protective clothing
Display warning signs
Sweep the area to be cleaned
Remove debris from floor using dust pan and brush
Clean with freshly prepared solution of clean hot water and
suitable chemical, accurately diluted according to dosage
instructions.
If a mop is used, detergent solution should be renewed
frequently
Rinse with clean hot water where necessary (depending upon
the detergent used)
Or scrub with aid of mechanical scrubber/combination drier
Ensure no excess water left on floor after rinsing and using
machine
Pay special attention to areas in front of and behind fryers,
ovens, and other built-in equipment; below tables and racks; and
in corners
Allow to dry before removing warning signs
Wear suitable protective clothing
Ensure machine is disconnected before cleaning
Clean machines according to manufacturer’s instructions
Empty out water
Clean with freshly prepared solution of clean hot water and
suitable chemical, accurately diluted according to dosage
instructions.
Clean hot water and suitable chemical, accurately diluted
according to dosage instructions.
Rinse with fresh water. Wash over surfaces
Leave containers open
Allow to air dry
Where high-pressure cleaners are used, airborne spray from the
cleaner which may have contaminated surrounding surfaces
must be removed
MINIMUM
FREQUENCY
According to
type or area
After use
CLEANING EQUIPMENT
PPE
Caution sign
Mop
Bucket
Cleaning chemical
Nylon brush
Dust pan and brush
mechanical
scrubber/combination drier
PPE
Cloths
Bucket
Cleaning chemical
117
ITEM
FOOD STORAGE
BINS
METHOD



FROZEN FOOD
CABINETS
GRIDDLES
















MINIMUM
CLEANING
FREQUENCY EQUIPMENT
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable chemical,
accurately diluted according to dosage instructions.
Check and clean wheels and castors
Daily
PPE
Cloths
Bucket
Cleaning chemical
Wear suitable protective clothing
Ensure equipment is emptied and turned off
Defrost unit
Clean with freshly prepared solution of clean hot water and suitable chemical,
accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry
Compressor units and associated equipment needed regular cleaning
Wear suitable protective clothing
Ensure equipment is turned off. Allow to cool before cleaning
Clean with freshly prepared solution of clean hot water and suitable chemical,
accurately diluted according to dosage instructions.
Dismantle and clean, paying particular attention to crevices where dirt and
grease can accumulate
Support legs, shelves and supply pipes should be cleaned as well as
surrounding walls and floors
Use degreasing agent when necessary
Rinse with clean hot water and air dry
Griddles need burnishing to keep a smooth clean surface
They may also need greasing to prevent rust when not in use
Monthly
PPE
Cloths
Bucket
Cleaning chemical
After use
PPE
Cloths
Bucket
Cleaning chemical
118
ITEM
GRILLS
METHOD






GRILLS
CONTINUED
HOT CUPBOARD
AND SERVERY
COUNTERS









Wear suitable protective clothing
Ensure equipment is turned off. Allow to cool before cleaning
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Dismantle all movable sections and scrub and degrease
Scrub body top, side and support stand to ensure that no food
deposits remain
Rinse with hot water and air dry
MINIMUM
CLEANING
FREQUENCY EQUIPMENT
After use
PPE
Cloths
Bucket
Cleaning chemical
(Degreaser)
Oven cleaner
An oven cleaner and soap filled pads may be used to remove heavy
deposits.
Apply to warm surface; allow 5 to 20 minutes for cleaner to work.
Using a scoring pad remove heavy deposits. Rinse with hot water
and air dry
Weekly
Wear suitable protective clothing
Ensure equipment is turned off. Allow to cool before cleaning
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Clean top, sides and door.
daily
Remove shelves and clean separately. Scrub interior, paying special
attention to shelf runners
Rinse with clean hot water and air dry
PPE
Cloths
Soap filled pads
Bucket
Degreaser
Oven cleaner
PPE
Cloths
Bucket
Detergent
Blue Roll
weekly
119
ITEM
MIXERS,
MINCERS AND
VEGETABLE
MILLS
METHOD



Wear suitable protective clothing
Ensure power supply is turned off
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
 Soak attachments separately in clean solution, for at least 2 minutes.
Wash thoroughly and rinse well,
 Allow to air dry Wash body and extension thoroughly and make sure all
food deposits are
cleaned off
MOPS





OVENS
(microwave)







Rinse with hot water and air dry
Store attachments in a contamination free area
Send to laundry daily.
Ensure that all mops are washed separately and boiled
mops should be tumble dried and not left outside to dry, this will avoid
contamination
Mops must not be stored in buckets (wet or dry)
Wear suitable protective clothing
Ensure equipment is turned off.
Cleaning should be carried out in strict compliance with the
manufacturer’s instructions, which should be displayed on or near the
oven
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry
MINIMUM
CLEANING
FREQUENCY EQUIPMENT
After use
PPE
Cloths
Bucket
Detergent
Blue Roll
After use
After use
PPE
Bucket
Cloths
Detergent
Blue roll
120
ITEM
OVENS AND
RANGES
METHOD












PLATE
WARMERS AND
PLATE LOWERATORS




Wear suitable protective clothing
Ensure equipment is turned off.
Allow to cool before cleaning
Wear eye goggles if using oven cleaning agents
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Clean exterior – top, back and sides including taps and gas pipes
Remove shelves and clean separately
Rinse with clean hot water and air dry
Apply oven cleaner to warm surface. Allow 5 to 20 minutes for cleaner
to work, use scoring pad to remove heavy deposits.
If proprietary oven cleaners are used, the inside must be washed out
afterwards. Allow to air dry
The base or well of the oven will require cleaning to remove spilt food or
grease
Clean surrounding walls and floor
Wear suitable protective clothing
Ensure equipment is turned off and cool before cleaning
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water and air dry
MINIMUM
FREQUENCY
Twice
weekly
CLEANING
EQUIPMENT
PPE
Bucket
Cloths
Oven cleaner
Scraper
Scouring pads
Blue roll
After use
PPE
Bucket
Cloths
Detergent
Blue roll
121
ITEM
METHOD


PREPARATION
EQUIPMENT
(fixed and mobile)




REFRIGER-ATOR
AND BLAST
CHILLERS
REFUSE
COLLECTION
AREA
(food waste
and non-food
waste)
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Supporting stands should be scrubbed ensuring that no food
deposits are left on the legs. Any food deposits on surrounding
walls should be removed
To minimise the hazards of cross contamination, all surfaces should
be cleaned with disposable materials which should be used once
only and never on more then one surface
Surfaces in direct contact with food must be clean and dry before
use, especially if the food is to be eaten without further cooking
Table drawers to be emptied and cleaned
MINIMUM
FREQUENCY
As spillage occur
and after use
CLEANING
EQUIPMENT
PPE
Bucket
Cloths
Detergent
sanitizer
Blue roll
Weekly
PPE
Bucket
Cloths
Detergent
sanitizer
Blue roll

Wear suitable protective clothing

Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.

Rinse with clean hot water

Allow to air dry

Wash door handles and surrounding area
Daily

Clean spillages immediately
Wear suitable protective clothing
Hose yard or bay with hot water
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Scrub with stiff brush and rinse
Disinfect as required
Hose down with clean water.
Allow to air dry
Remove refuse and empties frequently.
as and when








Daily and when
spillage occurs
PPE
Disinfectant
Yard brush
122
ITEM
SCALES
METHOD




SINKS








SINKS
STORAGE
SHELVES AND
CUPBOARDS





Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
The surrounding area and supporting stands should be scrubbed
ensuring that no deposits are left on the legs
A clean nylon bottle brush should be used for the standpipe.
Clean water supply pipes
Disposable materials should be used for the interior and surface
area of the sink
A separate, disposable cloth should be used for the taps
Rinse sinks after cleaning
Descale sinks where required
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry
MINIMUM
FREQUENCY
After use
CLEANING
EQUIPMENT
PPE
Bucket
Cloths
Detergent
Blue roll
Daily
PPE
Bucket
Detergent
Bottle brush
Scouring pad
Cloths
Blue roll
Twice weekly
Monthly
Weekly
Descaler
PPE
Bucket
Cloths
Detergent
Blue roll
123
ITEM
SLICING
MACHINES
METHOD











TROLLEYS
(General purpose
and cleaning
trolleys)




Only trained authorised personnel to clean
Ensure power supply is off
Wear suitable protective clothing
Set the slice control to zero
Dismantle as completely as possible into component
parts
Use special tools provided to remove blade as per
manufacturer’s instructions
Clean with freshly prepared solution of clean hot
water and suitable chemical, accurately diluted
according to dosage instructions.
Special consideration should be given to the table
area beneath the machine and the underside of the
machine
Rinse each part in clean hot water
Wipe dry with a disposable cloth, except for the
blade. Do not use the same cloth for more then one
machine
The machine should be re-assembled with care and
should not be contaminated by using a contaminated
cloth or dirty hands
Wear suitable protective clothing
Clean with freshly prepared solution of clean hot
water and suitable chemical, accurately diluted
according to dosage instructions.
Rinse with clean hot water
Allow to air dry
MINIMUM
FREQUENCY
After each use
CLEANING EQUIPMENT
After each meal
service
PPE
Bucket
Cloths
Detergent
Blue roll
PPE
special tools provided to remove
blade as per manufacturer’s
instructions
Bucket
Detergent
Cloths
Blue roll
124
ITEM
HEATED FOOD
TROLLEYS
VENDING
MACHINES
METHOD













WASTE
DISPOSAL UNITS







Wear suitable protective clothing
Ensure trolley is disconnected from power supply
Remove any spillages immediately
Follow manufacturer’s instructions
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry.
Wear suitable protective clothing
Follow manufacturer’s instructions. Cleaning procedures should be
displayed on the machine and strictly adhered to
Clean with freshly prepared solution of clean hot water and suitable
chemical, accurately diluted according to dosage instructions.
Rinse with clean hot water
Allow to air dry
Empty, clean and replace any overflow/waste bucket
Wear suitable protective clothing.
Switch off unit before cleaning
Spillage to be removed immediately
Clean with freshly prepared solution of accurately diluted cleaning
chemical
Supporting stands should be scrubbed ensuring that no food deposits are
left on the legs. Any food deposits on surrounding walls should be
removed and particular attention should be paid to the water supply pipes
Disposable cloths should be used to wipe down stainless steel surrounding
areas.
Allow to air dry
MINIMUM
CLEANING
FREQUENCY EQUIPMENT
After use
PPE
Bucket
Cloths
Scouring pads
Detergent
Blue roll
Daily
PPE
Bucket
Cloths
Detergent
Blue roll
Daily
PPE
Bucket
Cloths
Cleaning
chemical
Blue roll
125
ITEM
WASH HAND
BASINS
METHOD










WATER BOILERS









Wear suitable protective clothing
Clean with freshly prepared solution of suitable chemical,
accurately diluted according to dosage instructions.
No plugs should be present, the water must run freely.
Hand towels and liquid soap must be available and
replenished at all times
Supporting stands should be scrubbed ensuring that no food
deposits are left on the legs.
Any food deposits on surrounding walls should be removed
and particular attention should be paid to the water supply
pipes
A coloured disposable cloth to be used for taps
Rinse with clean hot water
Descale as and when required
Pedal-operated waste bins for used towels must be emptied
frequently and cleaned
Wear suitable protective clothing
Ensure equipment is switched off
Allow to cool
Clean with freshly prepared solution of suitable chemical,
accurately diluted according to dosage instructions.
Clean exterior
Clean out urns and taps with correct solution
Descale if required
Rinse well after cleaning and descaling with clean hot water
Allow to air dry.
MINIMUM
FREQUENCY
Daily.
( Must be clean at all
times)
Daily
CLEANING
EQUIPMENT
PPE
Bucket
Cloths
Cleaning chemical
Blue roll
PPE
Bucket
Cloths
Cleaning chemical
descaler
Blue roll
Weekly depending on
amount of scale
126
ITEM
METHOD
WINDOWS

Windows are generally cleaned by contractors. The standard and
frequency of cleaning to be agreed

Wearing suitable protective clothing, wipe sills with prepared solution


Remove insect screens where fitted.
Clean with freshly prepared solution of suitable chemical, accurately
diluted according to dosage instructions.
Dry and refit.
Cleaning may need to be increased during summer months.


MINIMUM
CLEANING
FREQUENCY EQUIPMENT
As required
PPE
Bucket
Cloths
Cleaning chemical
Blue roll
Daily
Monthly
Equipment may Vary according to the serviced provide and cleaning chemicals will differ according to usage and budget.







All cleaning chemicals must be used according to manufactures instructions and never mixed with other products.
Full training on how to use the products must be given to all staff
Chemicals should be issued and controlled to ensure safety, and correct use.
Cleaning chemicals should never be decanted in to other containers unless they are provided for this use and are clearly marked
with the chemicals name.
All cleaning chemicals must have an up to date data sheet. This information must be available to all staff members to ensure that
information for all chemicals is to hand in cases of emergency, spillage, accident or fire.
Single use disposable cloths should be used and colour coded to avoid the risk of cross contamination.
PPE must be provided and worn at all times.
127
SIMPLY SAFE NOTES
CLEANING CHECKLIST
The following checklists must be adapted to represent the equipment and cleaning for
each catering area. Managers must check to ensure that any equipment not listed is
included on the cleaning checklist and the forms are verified at the end of each week.
New forms must be implemented at the beginning of each week.
128
CLEANING CHECKLIST FOR CATERING STORES
WEEK COMMENCING:Sign by supervisor on Completion of Task…………………………………
ITEM TO
TYPE OF CLEANING
CHEMICALS
CLEAN
TO USE
Bins
Change bag daily and wipe over. Deep clean
weekly
GP liquid,
Sanitizer
Transportation
boxes
Daily clean
GP liquid
Sanitizer
Floor
Daily Sweep Mop/Scrub
Floor cleaner
Fridge/Freezers
surrounding area
(floor)
Outside/behind cabinets
Deep clean weekly
Floor cleaner
Fridges/Freezers
Main clean,
Deep clean weekly
GP liquid
EQUIPMENT
TO USE
Black bin
liners
green j cloths
Scouring pad
Green
bucket
Black bin
liners green j
cloths
Scouring pad
green bucket
Green brush,
dustpan mop
bucket or
machine
washer , wet
floor signs
Broom
dustpan and
brush and
green
mop/bucket
Green j
cloths
Scouring pad
Paper towel
Green
bucket
PRECAUTIONS
AND
INSTRUCTIONS
Clean and
sanitise daily on
return to stores
FINISHED
STANDARD
Clean and
sanitise between
each delivery to
wards
Free from
debris and
bacteria
Ensure wet floor
signs are visibly
displayed
Free from
dirt and
grime
Pull out cabinets
and clean all
round sweep &
mop floor,
behind and
under
Remove food
and clean all
round interior
chamber,
shelving, door
and seals
Free from
dirt and grim
MON
TUE
WED
THU
FRI
SAT
SUN
Clean and
free from
odour
Free from
dirt and
grime,
ensure door
sills are
clean
129
CLEANING CHECKLIST FOR CATERING STORES
WEEK COMMENCING:Sign by supervisor on Completion of Task…………………………………
ITEM TO CLEAN
TYPE OF CLEANING
CHEMICALS
TO USE
Office
Daily
GP liquid
Shelving
Weekly clean
GP liquid
Fire extinguishers, first aid
box, telephone,
Weekly clean
GP liquid
Sinks, wash basins
Daily clean
GP liquid,
Sanitizer
Weighing scales
Between uses
GP liquid,
Sanitizer
EQUIPMENT
TO USE
Green j cloth
Paper towel
green bucket
Broom
dustpan
Mop
Green j cloth
Paper towel
green bucket
Green j cloth
Paper towel
green bucket
green j cloths
Scouring pad
Green
bucket
green j cloths
Scouring pad
Green
bucket
PRECAUTIONS
AND
INSTRUCTIONS
Keep area clean
and tidy
FINISHED
STANDARD
Clean and dust
shelving
Free from
dust and
grime
Dust Free
Damp dust
Clean and
sanitise
Clean and
sanitise
MON
TUE
WED
THU
FRI
SAT
Free from
dust & dirt
SUN
Clean and
free from
odour and
limescale
Free from
debris and
bacteria
130
KITCHEN DAILY CLEANING CHECK LIST
All cleaning tasks must be completed to the standard as detailed in the ‘Simply Safe’ detailed A-Z cleaning schedules.
WEEK COMMENCING:-
To be signed daily by the person completing cleaning tasks
DAILY CLEAN
TYPE OF CLEANING
FINISHED STANDARD
Buckets
Clean
Debris free, clean
Combi Oven
Main clean
Grime free
Crypto Peerless
Main Clean
Debris free, sanitised
Fire Extinguisher
Wipe over
Clean
First Aid
Wipe over
Clean
Fixtures
Wipe over
Clean
Floors
Sweep and mop
Clean and debris free
Gas Ranges
Main clean
Debris free
Hand basins
Clean
Clean and shining
Large Mixer
Main Clean
Debris free, sanitised
Meat Slicer
Clean and sanitise
Clean sanitised
Microwave
Clean
Debris free, sanitised
Phones
Wipe over
Clean
Robo Coup
Main Clean
Debris free, sanitised
Sinks
Main clean
Dirt/Debris free
Steamers
Water change/wipe over
Clean steamer/water
Tables
Clean and sanitise
Clean and debris free
Tin Opener
Wipe over
Clean and debris free
Trolleys
Hot trolleys
Clean
wipe clean daily
Debris free
Clean, debris/grime free
Waste Disposal
Main clean
Debris and grime Free
Water Boiler
Clean
Debris free
Window Sills
Wipe over
Clean
Mon
Tues
Wed
Thurs
Fri
Sat
Sun
verified by Supervisor on weekly completion of tasks :-
131
KITCHEN WEEKLY CLEANING CHECKLIST
All cleaning tasks must be completed to the standard as detailed in the ‘Simply Safe’ detailed A-Z cleaning schedules.
WEEK COMMENCING:-
To be signed daily by the person completing cleaning tasks
WEEKLY CLEAN
TYPE OF
CLEANING
FINISHED STANDARD
Hot cabinet
Deep clean
Clean and sanitised
Dry stores
Main clean
Clean, tidy, sanitised
Grill
Deep clean
No grease/grime
Oven
Deep clean
Grime free and clean
Fridges/Freezers
Main clean
Frying/Bratt pan
Main clean
Debris free, clean,
sanitised
Grime/debris free
Cupboards/drawers Wipe over
Clean, sanitised
Dustbins
Main clean
Clean/debris free
Food bins
Clean
Clean, sanitised
Shelving
Clean
Clean, sanitised
Doors/ skirting
Wipe over
Clean, sanitised
Door flaps
Clean
Clean
Mon
Tues
Wed
Thurs
Fri
Sat
Sun
Hot trolleys
Main Clean
Clean, debris/grime free
verified by Supervisor on weekly completion of tasks :-
132
PROCEDURE FOR HYGIENIC USE OF COLD WATER
DISPENSERS AND ICE MAKING MACHINES
ICE MAKING MACHINES





The storage section of the ice making machine should be defrosted cleaned and
sanitized on a weekly basis
On a monthly basis ice making machines should be disinfected with a food safe
sanitizer
The exterior casing should be wiped over daily
A form should be kept on or nearby the ice maker to record the date of cleaning for
both weekly and monthly cleans to ensure a due diligence approach to food safety
The scoop used to decant the ice cubes will need to be sanitized daily and stored out
of the ice machine in a sanitized/ disinfected container to avoid the risk of cross
contamination. It must be remembered that ice will be used for drinks that could be
kept at room temperature long after the ice cube has melted and any cross
contamination from the scoop handle could lead to a risk of infection.
COLD WATER DISPENSERS
The outer body and the drip tray of cold water dispensers need to be cleaned and
sanitized on a regular basis, depending on usage, in line with manufacturers’
instructions. Any scale build up around the tray or tap should be removed.
All water dispensers should be tested annually for legionella.
BOTTLED WATER DISPENSERS
All internal parts of the cooler must be cleaned and sanitized on a quarterly basis.
and should be annually PAT tested.
MAIN WATER DISPENSERS
All internal parts of the cooler must be cleaned and sanitized on a six monthly
basis.
It is recommended that all water coolers and hot water boilers are tested for
Legionella as part of a pre-planned maintenance programme twice yearly.
133
WATER AND ICE MAKER CLEANING RECORD FORM
Item/Unit
Month
Indicate daily or Date cleaned Sign
……………….
……………… weekly clean
This column
Mon
please insert
Tue
date of monthly
Wed
cleaning and
Thur
sanitising.
Fri
Sat
Sun
Date……………. Weekly
Mon
Tue
Wed
Thur
Fri
Sat
Sun
Weekly
Mon
Tue
Wed
Thur
Fri
Sat
Sun
Weekly
Mon
Tue
Wed
Thur
Fri
Sat
Sun
Weekly
Mon
Tue
Wed
Thur
Fri
Sat
Sun
Weekly
Supervisor signature to counter sign weekly
134
PROCEDURE FOR HYGIENIC CLEANING
OF MULTI USE VEHICLES
The hygienic cleaning of a multi-use vehicle must be carried out to prevent cross
contamination of pathogens, if the vehicle is used for the transportation of food trolleys and
clean laundry, along with dirty laundry and clinical waste bins etc. This should only ever
happen in extreme situations and is not best practice. The following instruction must be
adhered to at all times.

The rear of the vehicle must be swept free from debris and deep cleaned on a weekly
basis including the shelf over the cab, preferably by use of a power washer.

On a daily basis the rear of the vehicle must be swept clean and sanitised with a food
safe sanitizer after each time it is used for clinical waste or dirty laundry and any other
duties which could infect the interior and contaminate the food trolleys or clean
laundry.

It is recommended that a manual pump sprayer filled with a food safe sanitizer is used
to spray the inner surfaces of the vehicle that come into contact with the clean items.

This must be done before the loading of the clean items into the vehicle whether
delivering or collecting food/Laundry trolleys etc.

It is a legal requirement that after each use the vehicle is cleaned and sanitized. The
person cleaning the vehicle must fill out and sign a form to show that the vehicle has
been cleaned and sanitized.

The form should show date, time and signature of person cleaning the vehicle and
checked periodically by supervision, this will show the consistency of cleaning carried
out; these should be stored for a minimum of 3 months in case they need to be
viewed.

It is the responsibility of the Porter/Driver on duty to ensure the vehicle is fit for the
movement of food Trolleys and clean laundry.

Separate equipment must be used for the purpose of cleaning the vehicle and stored
appropriately.
135
MULTI USE VEHICLE CLEANING FORM
This form should be filled out after cleaning the rear of the vehicle, after each time the vehicle is
used for contaminated loads
Cleaning should be as follows
Weekly
Sweep and deep clean with degreaser and sanitizer
Daily
Vehicle must be swept and sanitized after being used for contaminated loads and before food or
clean laundry or equipment is loaded.
DAY AND DATE
CLEANED
TIME
SIGNATURE ON CHECKED BY
CLEANED COMPLETION
136
SECTION TWENTY
PEST CONTROL
137
SIMPLY SAFE NOTES
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
Any sighting or signs of pests will be recorded utilising the Pest Report Form.
All staff have a responsibility to notify sightings or signs of pests to their line manager or
inform your agreed pest control provider. If your unit is not part of the pest control contract
you should call the Estates & Facilities Management help desk on 03003003636.
Infested Food
Any suspect food that may be infested or contaminated by insects or rodents will be
reported to the Manager.
The Manager will ensure that the food is inspected; involving the Environmental Health
Officer, if appropriate and that suitable action is taken.
Pest Proofing
The Manager will check the structure of the building periodically and ensure that any
defects in the pest proofing receive attention.
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. These 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 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.
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.
138
Control Measures
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.
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 using the Pest Report Form.
To ensure that food premises are maintained free of pests and any reported incidents
receive attention, a competent person or pest control contractor will be employed to:
 Inspect areas within the food premises which have been previously treated.
 Investigate incidents recorded on the Pest Report Forms.
 Investigate any other matters relating to the infestation by pests.
 Inspect areas within the location which are particularly vulnerable to infestation by
pests.
 Inspect the food premises for any necessary proofing works or items conducive to pest
infestation
.
The frequency of visits by the competent person or pest control contractor will be
determined according to any current pest problems, previous history and potential
problems.
Following each inspection, the competent person or pest control contractor will provide a
written report detailing:





Any current pest problems.
Any treatment carried out.
Chemicals used.
Any pest proofing works which require attention.
Any items conducive with infestation which require attention.
Where bait boxes or traps are laid a plan of their location will be maintained and kept with
the pest control records.
139
Where electric insect control units are fitted, the tubes will be changed annually just prior
to the flying insect season.
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.
SIGNS TO LOOK FOR – BIRDS



Birds themselves
Droppings and feather debris.
Holes and nesting materials/sites.
PEST IDENTIFICATION SHEET
COCKROACH
FLY
RAT
MOUSE
WEEVIL
FOX
ANT
PIGEON
SQUIRREL
This list is not exhaustive however if any pest are found in your area they should
be reported immediately.
140
PEST REPORT FORM
PEST REPORT FORM
LOCATION:
PEST SIGHTED:
NUMBER SIGHTED:
PEST SIGNS:
DATE & TIME:
REPORTED BY:
DATE REPORTED:
ACTION TAKEN:
BY WHOM:
DATE & TIME:
141
PEST REPORT FORM
CRITICAL CONTROL POINT ASSESSMENT FOR PEST CONTROL
STEP
HAZARD(S)
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
PREVENTATIVE
MEASURES
MONITORING
PROCEDURES
Employment of a
competent person to
carry out surveys and
treatments
Internal Audit
CCP(S)
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Keep premises free of
pests
Adequate provision for
the storage and
disposal of refuse and
waste
Staff awareness
Observe simply safe
notes
142
SECTION
TWENTY-ONE
STRUCTURE
143
SIMPLY SAFE NOTES
KITCHEN STRUCTURE
Responsibilities for Reporting Defects
The individual employee is responsible for identifying and immediately bringing to the
attention of their Supervisor/Manager any defects in building and/or equipment so that
appropriate remedial action can be taken.
The following standards and guidelines have been prepared to aid the design of facilities
and the effective rectification of defects:
Floors





Floor surfaces should be durable, slip-resistant, non-absorbent, coved to the wall and
without cracks or crevices.
Regard must be given to the likely wear of the surface, how it will be cleaned, the type
of subfloor and whether the floor will be wet or dry or subject to any chemicals.
The floor should be laid so as to enable easy and effective cleaning.
Any defective grouting, joints, damaged, worn or uneven surfaces should be remedied.
Any drainage channels or gulley’s should be effectively trapped and sealed.
Walls











Solid walls, coved at the junctions with floors and ceilings, are preferable.
Wall surfaces should be durable, smooth, impervious and readily cleaned. All cracks
and crevices should be filled.
Where walls are clad with stainless steel, aluminium, polypropylene or plastics, the gap
between the wall and such cladding should be minimal. The sides, top and bottom of
the cladding should be effectively sealed so as to prevent the ingress of pests and
vermin. Where walls are clad with glazed tiles, voids behind the tiles should be
eliminated and water-resistant grouting maintained in good order.
If walls are painted, absorbent emulsion and textured paints should not be used.
Food grade gloss paints or other suitable non-absorbent wall coverings may be used,
but they should be durable and readily cleaned. Light coloured, preferably white paint,
should be used.
Wall surfaces around sinks, wash hand basins, to the rear of the shelves and work
surfaces, will require protection from water, physical damage and/or heat.
Wall or floor stops may be required to prevent doors damaging wall surfaces and noncorrosive metal or PVC angles to protect wall corners. These should be sealed to
prevent any voids.
Solid crash rails should be used where trolleys are likely to damage wall surfaces.
Pipe work should be bracketed at least 150mm from walls to facilitate cleaning.
All lagging should be smooth and impervious.
Pipes passing through walls should be effectively sealed.
Ceilings



Ceilings should be smooth, hard and impervious and capable of being readily cleaned.
If a ceiling is suspended, access should be provided to enable pest control
inspections/treatment and cleaning.
Solid ceilings should be insulated to avoid condensation problems.
144
Windows





Windows and frames should be easy to clean.
All woodwork should be well seasoned, properly knotted, stopped, primed and given
three coats of polyurethane paint.
Insect/bird proofing should be provided to opening windows in food preparation areas
where there is a risk of infestation. When fitted internally, they should be of a
cleanable material and easily removable for cleaning.
Windows and fly proofing should be cleaned regularly and be constructed so as to
enable easy cleaning.
Window sills in all new or upgraded kitchens should be sloped at an angle of at least
30.
Doors



Doors should be properly fitted with hard, smooth, durable, non-absorbent surfaces
that are easy to clean;
All external doors and frames leading into the kitchen area should be adequately
rodent proofed with metal strips to prevent gnawing;
Doors that are required to be left open should be fitted with suitable insect/bird proofed
screening, where there is a risk of infestation.
Lighting




Lighting of a high standard is required in food preparation areas, not only for clear and
safe working conditions, but also to detect dirt and pests.
Flush-mounted light fittings are preferred.
Fluorescent light fittings should be fitted with glare free vapour proof diffusers.
In food preparation areas, light bulbs and tubes should be of the safety type to prevent
contamination in the event of the breakage.
Ventilation


Ventilation should be provided to remove contaminated air and conditions suitable for
pests and bacterial growth, thus preventing excessive heat, cooking smells, steam,
grease, condensation and dust contamination surface.
Fresh air flows should not be provided to a "clean area" via a "dirt area" and should be
screened to prevent ingress of insects, etc.
THE USE OF GLASS IN FOOD PREPARATION AREAS.
The use of glass porcelain and enamel ware should be avoided in food preparation areas.





Perspex or wired glass windows should be used in food businesses.
Diffusers or protective non-breakable sleeves should be fitted to all florescent tubes.
Glass containers, other than those used for the final product, should be eliminated
from the food production areas.
Particular care is necessary with glass containers used for product as any breakages
may result in glass contamination to other products.
Equipment used for glass breakages should be clearly marked and were necessary
disposed of after use.
145
In the event of any glass breakage it is important to ensure that:



The supervisor or person in charge is notified.
Production and preparation ceases were contamination is likely.
The glass is cleared up using a vacuum cleaner and/or brush.
All products adjacent to the breakage are examined and in the event of possible
contamination discarded.
146
CRITICAL CONTROL POINT ASSESSMENT FOR STRUCTURE OF CATERING PREMISES
STEP
HAZARD(S)
STRUCTURE Contamination of
the product or
ingredients by:
the premises
and/or
equipment not
being maintained
in a sound
condition and
good state of
repair
PREVENTATIVE MONITORING CCP(S)
MEASURES
PROCEDURES
Ensure planned
preventative
maintenance
undertaken
CRITICAL
LIMIT(S)
ACTION ON
DEVIATION
Internal audit
Observe simply safe
notes
147
SECTION
TWENTY-TWO
TEMPERATURE
MONITORING
148
SIMPLY SAFE NOTES
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.
Samples of monitoring sheets are included.
Storage
All temperature controlled storage units and record forms should be clearly labelled with a
unit number and date of use.
Each morning, preferably before the start of food preparation, the temperature of each unit
should be taken. This temperature can be taken by one or more of the following methods,
the list in order of preference:



Food simulative temperature gauge through computerised system.
Probe inserted into sample food (e.g. Jelly pack or lard marked not for human
consumption).
Dial/gauge on unit should only be used as a visual check to prompt a food simulative
check.
If the units are linked to an automatic recording system a print out of all temperatures
should be taken, checked and if satisfactory stapled to the daily sheet. If unsatisfactory,
further checks should be undertaken with a probe thermometer.
In the event of a system failure or all staff do not have access to a computer to analyse
readings then manual forms of recording temperatures must be used to maintain due
diligence
If a unit is fitted with a chart recorder, the daily/weekly charts should be kept with the
appropriate daily temperature control monitoring sheets. The charts should be examined
during each monitoring exercise and any unsatisfactory situations investigated.
A further monitoring exercise should be undertaken during the afternoon/evening,
preferably between service periods to ensure that the temperatures recorded are not
seriously affected by the constant use of a unit. Utilising a food sensitive temperature
gauge should eliminate such problems.
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 air temperature because someone recently opened the
door.
Cooking and Hot holding
The thorough cooking or reheating of food will ensure that the majority of harmful bacteria
are destroyed. It is therefore important to demonstrate high enough temperatures are
being achieved.
149
The frequency of checking cooking/reheating 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 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.
Service
Where, at any stage, food is held before service to the customer, whether hot or cold, the
temperature efficiency of the unit should be checked and recorded. If food is to be held in
excess of the two hours exemption for hot foods or four hours for chilled foods, 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 dollies or
plates, or recording the time on a label. Care must be taken to ensure items, especially
hot foods, are not topped up.
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. See page 79 Ref Hot
Holding.
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. If a suitable
area for chilling is not available it may be necessary to provide blast chilling facilities.
Hot food should be cooled to 10C within 90 minutes, check temperature and refrigerated.
Blast chilling facilities, if available, should in this time scale bring the temperature of most
products down to below 5C.
The cooling of each batch of food should be recorded on the chart. 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.
Notes should be made in respect of any specific problems or action taken which is not
recorded in the various comment sections.
150
The completed form should be signed and filed in date order and retained for at least three
months.
The standard set above is a minimum, it may be appropriate, especially in the initial
stages, to undertake further monitoring.
SIMPLY SAFE NOTES
GUIDANCE ON THE USE OF
PROBE THERMOMETERS
All food probes should be fit for purpose, suitably calibrated on a quarterly basis and
certificated annually. Domestic style or meat probes are not recommended.
Calibration keys, certificated by manufacturers can be used and should be the preferred
choice for accuracy of reading or the probe can be inserted in to boiling water and ice
water to check and record the temperatures.
The construction of the probe should be such that it is easy to clean and disinfect using
probe wipes.
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 crosscontamination. 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 for cold food can be removed if a food
simulant is used i.e. jelly pack. This is a stabilised food or non-food material, which has
similar thermal properties to the food held in the 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
simulant 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.
All probes should be thoroughly cleaned and sanitized before, during and after use and
stored in a suitable container.
Battery operated probes should be checked regularly to ensure the battery has the
required charge for use. This is to ensure a true accurate reading is achieved.
151
GENERAL SPECIFICATION OF MEASURING SYSTEMS FOR
PRODUCT TEMPERATURE MEASUREMENT
Measuring systems which are used for product temperature measurement should meet
the following requirements:








The system should reach 90% of its final reading within 3 minutes.
The system should have an accuracy of "0.5°C or better when the Sensor is
measuring within the temperature range 0°C to +65°C.
The accuracy must not change by more than "0.4°C when the instrument is operated
in temperatures of 0°C to +40°C.
The instrument display should be readable to at least 0.1°C.
The system should be robust and shock proof.
The temperature sensitive part of the system should be constructed to facilitate good
thermal contact with the food.
The instrument used should be powered by a dry cell battery in preference to using
mains voltage.
The instrument should incorporate a method of checking the battery voltage to indicate
when replacement or recharging is necessary.
The design of the probe depends on the type of temperature Measurement.
For destructive test measurement: - a robust rigid stem with a sharpened point suitable for
insertion into the product should be used that is capable of being sterilised.
For non-destructive test: - a flat head suitable for a between pack measurement with good
surface contact, low thermal mass and high thermal conductivity. If a suitable flat probe is
not available, one can be constructed using a calibrated sensor crimped in the centre of a
square (approximately 4cm long) or circle (approximately 4cm diameter) of a double layer
of aluminium foil.
Any interconnecting cables should be flexible between 0°C and +40°C.
CHECKING OF THE MEASURING SYSTEM
Internal checks should be competed every three months and recorded on the probe
calibration sheet to ensure that the accuracy of the measurement is being maintained and
monitored.

The system may be checked by comparing the temperature reading with a reference
thermometer, which is known to be accurate and certified by the manufacturer or
another suitably calibrated instrument. Both the sensor and reference thermometer
should be held alongside each other in air or water within the range of calibration
temperatures.

If a reference thermometer is not available, the sensor can be checked in a wet ice
mixture. In this case, the system should be calibrated at 0°C. The temperature of wet
ice from distilled water is 0.0°C. Drinking water with a salt content of 0.1% will only
depress the melting point to -0.06°C. Therefore, in most cases drinking water can be
used to make the ice for the checking procedure. Ice should be broken up into very
small pieces and packed into a wide-necked vacuum flask and wetted with cold water
and stirred. The sensor should be placed at the centre of the flask at a depth of at
152
least 50mm and agitated frequently and the temperature read after three minutes
when stabilised.

The second check for the sensor should be done in boiling water at a rolling boil to
reach a temperature of 100°C both should then be recorded on the probe calibration
form.
The read-out instrument can be checked separately using calibration attachments at two
or three different temperatures. The combination of checking the system at 0°C with that
of checking the instrument should ensure accuracy at higher temperatures.

Most modern electronic measuring systems are calibrated internally. If after following
the above procedure, the difference between the reference thermometer or
temperature of wet ice mixture and system being checked is greater than 0.5°C, then
adjustment can only be made by sending the system back to the manufacture.
153
FOOD TEMPERATURE RECORD SHEET
Cold temperature if food is served cold. Maximum temperature cold food should be
served at is 10°c. Hot food should be previously cooked to 75°C and hot held at minimum
of 63°c.
All menu item temperatures must be tested and recorded before issue including those sent
from the main kitchen.
Ward.................................
Menu Items
Hot/*Cold Temp.
Date.........................
Signature
Print Name
Breakfast
Lunch
Supper
154
CATERING DEPT MEAL SUMMARY SHEET FOR :- Date…………………………………....
Food item and temp
on loading into
trolleys
Breakfast
Lunch
Supper
Breakfast Temperatures taken by :Lunch Temperatures taken by :Supper Temperatures taken by :-
Signature………………………….
Signature………………………….
Signature………………………….
PRINT NAME………………………..
PRINT NAME………………………..
PRINT NAME………………………..
155
PROBE CALIBRATION FORM
Ward
area
Probe
serial
number
Date
Calibration
Key Number
Temp
recorded
Action Taken if reading
incorrect
Signed
156
REFRIGERATOR / FREEZER TEMPERATURE RECORD FORM
REFRIGERATOR/ FREEZER TEMPERATURE RECORD FORM
FRIDGE / FREEZER UNIT NUMBER:- *Please indicate unit closure on form, if no staffs are
available to monitor refrigerator/freezer temperatures (to indicate weekend or holiday
closures only)*.
DATE
TIME:
AM
TEMP:
AM
INITIAL
TIME:
PM
TEMP:
PM
ACTION
TAKEN
INITIAL
1/
2/
3/
4/
5/
6/
7/
8/
9/
10/
11/
12/
13/
14/
15/
16/
17/
18/
19/
20/
21/
22/
23/
24/
25/
26/
27/
28/
29/
30/
31/
Please use a food probe in food i.e. packet jelly to test food temperature of fridge/freezers not
the air temperature of the unit.
Please check temperatures of fridge/freezers twice daily and record.
Fridge temperature 1ºc to 5ºc
Freezer temperature -15 ºc to -18ºc
Any variation on above temperatures must be reported immediately to your line manager
All forms must be kept for a minimum of 3 month
157
BLAST CHILLER PRODUCT HISTORY SHEET
DATE
ITEM
TIME OF
PRODUCTION
TIME OF
CHILLING
TEMP OF
COMPLETION
TIME OF
REFRIGERATION
SIGN
158
SECTION
TWENTY-THREE
INTERNAL AUDIT
159
THE "SIMPLY-SAFE" CATERING
INTERNAL AUDIT
To ensure standards are maintained and demonstrate hazards are controlled, it is
necessary for a competent person to undertake internal audits. These should be
undertaken at least three monthly but during the implementation stage it may be
appropriate to increase the frequency.
The audit report layout lists the various items to be observed and space to tick either
achieved or failed as appropriate. In the case of the latter, a comment should be provided
detailing the failure. The action column can either be used to record the action to be taken
or the action taken. On completion of the action, the item should be signed off.
Internal audit reports should be kept stored in date order for at least three months.
160
THE "SIMPLY-SAFE" INTERNAL FOOD HYGIENE AUDIT REPORT
LOCATION:
DATE:
Key:  = satisfactory
ITEM
x = unsatisfactory
 X N/A COMMENTS ACTION & DATE
COMPLETED
RAW MATERIALS
Foods and raw materials to be purchased from authorised suppliers
All deliveries to be inspected to ensure that they are acceptable
In respect of temperature sensitive deliveries the temperature to be taken and
recorded
Records of delivery checks to be maintained for 3 months
Rejected, damaged, unfit or contaminated material on delivery to be segregated
and clearly labelled
After checking, goods to be labelled with a goods received date and immediately
placed in appropriate storage
STORAGE
Stock to be arranged on a first in, first out basis, ensuring date expired items
removed from storage
Food to be stored in clean containers, ensuring containers have not previously
been used for contaminants like cleaning chemicals
Containers to be kept off the floor or other unhygienic locations
Temperature sensitive foods to be kept under temperature control and
temperatures recorded at least twice per day, keeping records for 3 months
High risk foods to be stored so that there is no risk of contamination from raw
foods
161
ITEM

X
N/A COMMENTS
ACTION & DATE
COMPLETED
PREPARATION
Raw and prepared foods to be served without further heat
treatment to be kept apart at all times
Foods to be thawed to be kept separate from other foods,
thawed in suitable areas and are completely thawed
before use
Minimise food handling as much as possible
Ensure frequent washing of hands during each task and
between different tasks. Wash hand basins only must be
used for hand washing
Ensure temperature-sensitive foods are kept as cool as
possible during preparation and returned to temperature
control when appropriate
Work tables must be kept clean and tidy. Where possible
one surface should be used for one purpose only and
washed and sanitised and dried between each task
Separate tools and utensils for preparing raw and high risk
foods should be used. As a minimum, knives and boards
must be colour coded. The colour code should be
displayed
Paper towels or colour coded J cloths should preferably
be used as wiping cloths which must be discarded after
each use.
162
ITEM
 X N/A COMMENTS ACTION & DATE
COMPLETED
COOKING
Ensure food is thoroughly cooked to a core temperature of 75°C, recording
temperatures and maintaining records for 3 months
Ensure cooked foods are not contaminated after cooking
Ensure foods to be cooled are cooled in a suitable area and refrigerated within 90
minutes
Ensure when reheating foods that they are thoroughly reheated to a core
temperature of 75°C, recording temperatures and maintaining records for 3
months
SERVICE
Ensure foods kept hot before service are held at a temperature in excess of 63°C,
observing, if necessary, the 2 hour temperature exemption
Ensure foods to be served cold are kept at a temperature below 5°C, observing, if
necessary, the 4 hour temperature exemption
Ensure that foods held before service are not contaminated
Ensure that containers in which prepared foods are placed are in a clean and
sanitised condition
CLEANING
Ensure that a comprehensive cleaning schedule and cleaning materials chart are
maintained
Ensure that suitable cleaning materials and chemicals are available for use,
suitably stored and utilised to prevent product contamination
Ensure that cleaning equipment is kept in a clean condition
Ensure that adequate protective clothing is available for staff when carrying out
cleaning tasks
Ensure that all food and hand contact surfaces are maintained in a clean condition
Ensure that all other areas are maintained in a clean condition
163
ITEM
 X N/A COMMENTS ACTION & DATE
COMPLETED
PEST CONTROL
Employ a competent person to carry out surveys and treatments, in respect of
pests
Maintain the premises free of pests
Maintain the premises pest proof so that pests cannot gain entry
Ensure all refuse is removed from kitchen areas as quickly as possible, is never left
in such areas overnight and is stored prior to collection in a manner to prevent the
attraction of pests
Ensure that electric fly killing devices are in suitable locations, kept clean and in
working order
PERSONNEL
Food handlers, prior to employment, to complete a medical questionnaire which
should be examined by a competent person to determine the suitability of the
applicant for food handling tasks
Persons returning to work after sickness, or returning from holiday abroad, should
complete a review medical questionnaire to ensure their suitability for food
handling tasks
Food handlers to be provided with and wear clean protective clothing which
completely covers their ordinary clothing and prevents contamination of food
Adequate first aid facilities should be readily available, including the provision and
use of blue waterproof plasters to cover any cut or wound
Ensure all food handlers avoid bad habits which may contaminate foods, including
eating, drinking, use of tobacco and spitting, whilst handling food
Ensure staff do not wear jewellery, nail varnish or any other potential contaminants
of food
164
ITEM
 X N/A COMMENTS ACTION & DATE
COMPLETED
PERSONNEL CONTINUED
Food handlers to ensure that at all times their hands are scrupulously clean and
their finger nails kept short
Ensure that all food handlers are adequately trained comparable to the tasks
undertaken and that training records are maintained
Ensure staff facilities are adequate and kept in a clean condition
MANAGEMENT CONTROL
Ensure premises and equipment are maintained in a good state of repair,
especially surfaces and equipment that come into contact with food
Ensure that temperature controlled areas, rooms and equipment are maintained in
good working order and that all temperature indicators, recorders, etc. are
calibrated at least every 3 months
Ensure that all probe thermometers and other temperature measuring devices are
calibrated at least every 3 months
Ensure that visitors, maintenance workers, etc. observe hygienic practices,
wearing appropriate protective clothing
Ensure that all food complaints are thoroughly investigated, keeping a record of
each complaint and action taken
Is the Allergen file available to view and has it been updated recently
Did staff react correctly to questioning on allergy information request
165
SECTION
TWENTY-FOUR
EXTERNAL AUDIT
166
THE "SIMPLY-SAFE"
WARD KITCHEN AUDIT
An important part of ensuring food safety hazards are effectively controlled and managed is an external validation that the system is working
correctly.
All aspects of food safety are covered, from purchasing to service. Each section has a series of standards to achieve, with a loaded risk
factor score according to the hazard analysis of the standard.
An important part of ensuring food safety hazards are effectively controlled and managed is an external validation that the system is working
correctly.
All aspects of food safety are covered, from purchasing to service. Each section has a series of standards to achieve, with a loaded risk
factor score according to the hazard analysis of the standard
SCORING
The audit report is divided into nine steps of food operation in accordance with the ‘Simply Safe’ catering assessment. During the audit each
item is assessed and if the correct standard is achieved the total risk factor score is awarded. When the standard is partly achieved, then an
appropriate partial score is awarded. The judgement on this score is reliant on only professionally competent officers *professionally
competent = minimum qualification CIEH Level 4 Award in Managing Food Safety (or equivalent) plus relevant experience undertaking the
audit*. When the standard is not achieved, a nil score is awarded.
167
THE SIMPLY SAFE WARD KITCHEN AUDIT
INSPECTED BY:
SITE :
Percentage achieved
90 - 100%
80 - 89%
79 - 70%
DATE :
ACTION PLAN TO BE RETURNED BY
Revisit due
12 month
9 months
Above 75% 6 months
Below 74% 3 months
Below 70% will be an immediate revisit
All items indicate by a  must form part of your action plan which can be found on the final page of this audit. Items
indicated by this symbol are advisory 
RISK
FACTOR
Is stock arranged on a first in, first out basis?
Are date expired items removed from storage?
Are open packets decanted into clean airtight
containers that have not previously been used for
contaminants like cleaning chemicals?
Is food stored in fridges, freezers and cupboards
stored correctly and clearly date labelled once
opened?
Are seals clean and intact and free from mould
and food debris?
Are food substitutes (jelly packs/Lard) being used
to record core temperatures of the food being
held?
Are temperatures recorded on SSTK monitoring
forms and kept for 3 months?
Are actions on failures recorded
Are high risk foods correctly segregated and
stored so that there is no risk of contamination?
SCORE
COMMENTS /ACTIONS REQUIRED

10
10
10
15
10
10
10
10
10
168
RISK
FACTOR
Is there evidence of hand washing taking place
and is a supply of soap and hand towels
available?
Are all food handlers provided with and wearing
clean protective clothing, which completely
covers their ordinary clothing and prevents
contamination of food?
Are staffs using and completing SSTK cleaning
checklists based on the SSTK schedules?
Is a COSHH folder kept including data sheets for
all chemicals used?
Have these chemicals been risk assessed?
Are adequate first aid facilities provided including
blue waterproof plasters?
Is all electrical equipment suitable for use, clean,
free of food debris and clearly PAT tested?
Are all cupboards and draws clean and tidy?
Are cutlery drawers/Trays, eating implements
and storage trays clean and tidy?
Are all service utensils clean, fit for purpose (no
wood), destained and in good repair?
Is the dishwasher clean and free from scale and
food deposits?
Are all walls free from cracked tiles holes and
wall plugs and vents and extractor fans clean and
dust free?
Have staffs received food hygiene training in the
last 12 months?
Total
Achieved %
Any other findings
SCORE
COMMENTS /ACTIONS REQUIRED

25
15
20
10
10
10
20
15
15
15
10
20
25
305
169
Please work through this audit with relevant staff members/managers and complete action plan report form below and return it by the
date stated. Please be advised that some of your actions may need to be implemented with immediate effect. If maintenance issues
have been indicated on your action plan please contact your estates department and document the requisition number in the action
taken column.
FUNCTIONAL AREA :ROOM
SPECIFIC PROBLEM
EXTERNAL AUDIT WARD KITCHEN – ACTION PLAN
ACTION PLAN TO BE COMPLETED AND RETURNED BY:DEPARTMENT
ACTION TAKEN
RESPONSIBLE N
KITCHEN
SIGNATURE OF PERSON COMPLETING THIS ACTION PLAN :-
170
FOOD HYGIENE TRAINING RECORDS OF ALL STAFF.
(Training must be commensurate with their level of activity in the delivery of food to clients)
Please fill in and send back to us even if you do not need to send back an action plan
Food Hygiene - Detailed Awareness (NHLP Course 1)
A one day course with examination set by the Chartered Institute of Environmental Health.
New starters must attend the Detailed Awareness (One day course) within three months of joining the Trust. It is recommended that subsequently
the awareness training should be attended every 2 years.
For any staff directly responsible for production, service and/or supervision of food related duties. For all staff who handle and prepare
food/beverages (including clients meals), which include high risk foods such as meals and snacks that would include cooked meats, cooked
poultry, fish, shellfish and seafood, gravy, custard, sauces and stocks, cooked rice and any foods containing raw eggs (e.g. mayonnaise, mousse).
Food Hygiene Awareness (NHLP Course 2
For all staff that handle or prepare non high risk foods such as toast, cake and biscuits/beverages for consumption by service users. For staff who
have previously attended the one day training and are due to update their knowledge and skills, or for staff who have previously attended an
instructor led training event (ILT), or staff that have previously completed the e-Assessment on line.
New starters must attend the Awareness (one hour workshop) course within six months of joining the trust then subsequently every two years.
Food Hygiene- E-assessment (NHLP Course 2a)
For staffs that have previously attended an instructor led training event (ILT) and require a refresher course.
For all staff that handle or prepare high risk foods such as toast, cake and biscuits/beverages for consumption by service users. For staff who have
previously attended the one day training and are due to update their knowledge and skills.
CIEH Level 3 Award in Supervising Food Safety (Or the Royal Society of Public Health equivalent)
For all staff who supervise catering staff or catering operations as part of their job role.
New starters must attend within three months of joining the Trust
CIEH Level 4 Award in Managing Food Safety (Or the Royal Society of Public Health equivalent)
For all staff who directly manage, without FM advisory input, catering staff or catering operations as part of their job role. New starters must attend
within three months of joining the Trust.
171
All staff must undertake appropriate Allergen training commensurate with their work activity, we recommend staff use
http://allergytraining.food.gov.uk/ website which this information has been sourced. Certificates should be printed off and held on staffs personal
training record
Staff Name
Job title
Date of last
attendance of
Food hygiene
awareness
Date attended Food
safety level 2
New staff date of
training booked
Date of next
attendance if
training is due or
expired
Managers
comments
172
THE "SIMPLY-SAFE"
EXTERNAL AUDIT
An important part of ensuring food safety hazards are effectively controlled and managed is an external validation that the system is working
correctly.
All aspects of food safety are covered, from purchasing to service. Each section has a series of standards to achieve, with a loaded risk
factor score according to the hazard analysis of the standard.
An important part of ensuring food safety hazards are effectively controlled and managed is an external validation that the system is working
correctly.
All aspects of food safety are covered, from purchasing to service. Each section has a series of standards to achieve, with a loaded risk
factor score according to the hazard analysis of the standard
SCORING
The audit report is divided into nine steps of food operation in accordance with the ‘Simply Safe’ catering assessment. During the audit each
item is assessed and if the correct standard is achieved the total risk factor score is awarded. When the standard is partly achieved, then an
appropriate partial score is awarded. The judgement on this score is reliant on only professionally competent officers *professionally
competent = minimum qualification CIEH Level 4 Award in Managing Food Safety (or equivalent) plus relevant experience undertaking the
audit*. When the standard is not achieved, a nil score is awarded.
173
THE ‘SIMPLY SAFE’ EXTERNAL FOOD HYGIENE AUDIT
Date :-
Site / Hospital :Area Inspected :No. Of Clients :Inspected by :Manager present during inspection: Food Production Method: Date of last:
External audit :Date of last Environmental Health Officer Visit :-
Time :-
Internal audit :Section
Purchasing/Receipt of Delivery
Target
50
Percentage achieved
Revisit due
90 - 100%
12 month
Storage
175
80 - 89%
9 months
Cold Holding
95
Preparation
210
Cooking
110
Delivery to Unit/Hot Holding/ cooling/ Reheating
125
Personnel
105
Cleaning
145
Pest Control/Structure
175
79 - 70%
Above 75% 6 months
Below 74% 3 months
Below 70% will be an
immediate revisit
Planned revisit:
All items indicate by a  must form part of your action
plan which can be found on the final page of this audit.
Items indicated by this symbol are advisory 
Achieved
Total
Achieved %
1190
174
Simply Safe
(SS) reference
section
Purchasing
(SS ref
Chapter 4)
Receipt of
delivery (SS
ref Chapter 5)
Risk
Factor
Are only reputable
suppliers used?
10
Are local suppliers
internally self-certified?
Are delivery temperature
controls in place?
10
Are all products in date?
10
Is a goods receipt
checklist filled out
correctly and kept for 3
months?
Total
10
Score
Comments/ Action if required

10
50
175
Simply Safe
(SS) reference
section
Storage (SS ref
Chapter 6)
Risk
Factor
Is FIFO used?
20
Are fridge/freezer’s
temperatures in storage
areas monitored and
recorded on correct form?
Are high risk foods correctly
segregated and stored so
that there is no risk of
contamination?
Is food decanted into
airtight containers?
Is food stored off of the
ground?
Is food segregated correctly
including allergen free
areas?
Are all goods correctly
labelled and stored in date?
Is area clean and free from
dust?
Are staff aware of
guidelines on storage of
on - site prepared foods
(store for 3 days maximum
and dispose)?
Total
15
Score
Comments/ Action if required

25
15
15
25
25
15
20
175
176
Simply Safe
(SS) reference
section
Cold Holding
(SS ref Chapter
11)
Risk
Factor
Is food stored in
fridges,freezers stored
correctly and clearly date
labelled once produced or
opened?
Are temperatures recorded
recorded on SSTK
monitoring forms and kept
for 3 months?
Are actions on failures
recorded
Are staffs aware of
HACCP?
Are seals clean and intact
and free from mould and
food debris?
Are food substitutes (jelly
packs/Lard) being used to
record core temperatures of
the food being held?
Total
Score
Comments/ Action if required

25
15
10
25
10
10
95
177
Simply Safe
(SS) reference
section
Preparation (SS
ref chapter 7)
Risk
Factor
Is there suitable
segregation of areas?
Is colour coded equipment
used?
Are there sufficient hand
wash signs?
25
Is hand-washing evident?
Are all preparation area’s
clean and dust-free?
Is equipment in good
repair?
Is food segregation being
observed including allergen
free areas or processes?
Are surfaces cracked,
chipped or worn?
Are cutting boards showing
signs of excessive wear?
Is all food equipment clean
and sanitised after use?
Are safe thawing processes
used where necessary?
Total
25
15
Score
Comments/ Action if required

25
10
15
25
15
15
15
25
210
178
Simply Safe
(SS) reference
section
Cooking (SS ref
chapter 8)
Risk
Factor
Is there evidence of correct
core cooking temperatures
being recorded and
monitored appropriately and
stored for 3 months?
Has the production history
sheet been filled out
correctly and stored for 3
months?
Are probe thermometers
being used?
Are probes calibrated and
certificated?
Are staff working
methodically and using
good practices?
Are cooking utensils and
equipment fit for purpose?
25
Total
110
Score
Comments/ Action if required

15
25
15
20
10
179
Simply Safe
(SS) reference
section
Delivery to units
(SS ref Chapter
9)
Hot Holding (SS
ref Chapter 10)
Cooling (SS ref
Chapter 12)
Reheating (SS
ref Chapter 13)
Risk
Factor
Are delivery methods
adequate to maintain food
temperatures?
Is equipment suitable for
maintaining a temperature
of 63°C?
Are staff aware of how long
to store hot food?
Are containers/boxes and
Hot trollies clean and
sanitised
Are staff aware of the
correct procedures for
cooling of food (90 minutes
cooling before refrigeration
+ 50mm depth)?
Is food achieving 75°C? Is
this being recorded and
kept for 3 months?
Total
Score
Comments/ Action if required

20
20
20
25
25
15
125
180
Simply Safe
(SS) reference
section
Personnel (SS
ref Chapter 15)
Risk
Factor
Are staffs in clean
protective clothing?
Is there a well stocked first
aid box?
Is there evidence that staff
have received food hygiene
training in the past 24
months?
Is there evidence that new
staffs are receiving hygiene
training commensurate with
their work activity?
Is minimal jewellery being
worn in compliance with
dress code policy?
Are there clean changing
and shower facilities for
staff?
Total
Score
Comments/ Action if required

15
10
25
25
15
15
105
181
Simply Safe
(SS) reference
section
Cleaning (SS ref
Chapter 18)
Risk
Factor
Is cleaning checklists
completed and verified and
kept for 3 months?
Are staffs fully trained in
COSHH?
Is COSHH file easily
available updated and is
relevant product information
kept?
Is all food waste being
disposed of in compliance
with the relevant
legislation?
Are waste receptacles
suitable for purpose?
Is waste being stored in an
appropriate area prior to
collection?
Are cupboards, drawers
and racking clean inside
and on top, and in good
repair?
Are dishwasher’s clean and
free from scale and debris
Total
Score
Comments/ Action if required

25
15
15
20
20
20
15
15
145
182
Simply Safe
(SS) reference
section
Pest control
(SS ref Chapter
20)
Structure
(SS ref Chapter
21)
Risk
Factor
Is a pest control policy in
place?
15
Are records kept of callouts?
Are bin areas clean and
tidy to minimise pest
activity?
Is fabric of building
suitably pest-proofed?
Are fly screens in place
and clean and are window
sills clean behind
screens?
Is planned maintenance
undertaken?
10
Is fabrication of building
sound?
Are all electrical items
PAT tested? Food debris
and Toasters crumb-free
and clean?
Are fire extinguishers in
date and charged?
Total
20
Score
Comments/ Action if required

20
20
20
15
25
25
170
183
Please work through this audit with relevant staff members/managers and complete action plan report form below and return it by the
date stated. Please be advised that some of your actions may need to be implemented with immediate effect. If maintenance issues
have been indicated on your action plan please contact your estates department and write the requisition number in the action taken
column.
FUNCTIONAL AREA :ROOM
SPECIFIC PROBLEM
EXTERNAL AUDIT KITCHEN – ACTION PLAN
ACTION PLAN TO BE COMPLETED AND RETURNED BY:ACTION TAKEN
DEPARTMENT
RESPONSIBLE N
KITCHEN
SIGNATURE OF PERSON COMPLETING THIS ACTION PLAN :-
184
FOOD HYGIENE TRAINING RECORDS OF ALL STAFF.
(Training must be commensurate with their level of activity in the delivery of food to clients)
Please fill in and send back to us even if you do not need to send back an action plan
Food Hygiene - Detailed Awareness (NHLP Course 1)
A one day course with examination set by the Chartered Institute of Environmental Health.
New starters must attend the Detailed Awareness (One day course) within three months of joining the Trust. It is recommended that subsequently
the awareness training should be attended every 2 years.
For any staff directly responsible for production, service and/or supervision of food related duties. For all staff who handle and prepare
food/beverages (including clients meals), which include high risk foods such as meals and snacks that would include cooked meats, cooked
poultry, fish, shellfish and seafood, gravy, custard, sauces and stocks, cooked rice and any foods containing raw eggs (e.g. mayonnaise, mousse).
Food Hygiene Awareness (NHLP Course 2
For all staff that handle or prepare non high risk foods such as toast, cake and biscuits/beverages for consumption by service users. For staff who
have previously attended the one day training and are due to update their knowledge and skills, or for staff who have previously attended an
instructor led training event (ILT), or staff that have previously completed the e-Assessment on line.
New starters must attend the Awareness (one hour workshop) course within six months of joining the trust then subsequently every two years.
Food Hygiene- E-assessment (NHLP Course 2a)
For staffs that have previously attended an instructor led training event (ILT) and require a refresher course.
For all staff that handle or prepare high risk foods such as toast, cake and biscuits/beverages for consumption by service users. For staff who have
previously attended the one day training and are due to update their knowledge and skills.
CIEH Level 3 Award in Supervising Food Safety (Or the Royal Society of Public Health equivalent)
For all staff who supervises catering staff or catering operations as part of their job role.
New starters must attend within three months of joining the Trust
CIEH Level 4 Award in Managing Food Safety (Or the Royal Society of Public Health equivalent)
For all staff who directly manages, without FM advisory input, catering staff or catering operations as part of their job role. New starters must attend
within three months of joining the Trust.
185
All staff must undertake appropriate Allergen training commensurate with their work activity, we recommend staff use
http://allergytraining.food.gov.uk/ website which this information has been sourced. Certificates should be printed off and held on staffs personal
training record
Staff Name
Job title
Date of last
attendance of
Food hygiene
awareness
Date attended Food
safety level 2
New staff date of
training booked
Date of next
attendance if
training is due or
expired
Managers
comments
186
SECTION
TWENTY-FIVE
FOOD COMPLAINTS
187
THE "SIMPLY-SAFE" CATERING PACKAGE
FOOD COMPLAINTS
In order to ensure a consistent and thorough investigation, especially of any customer
alleging that the food they consumed resulted in them suffering food poisoning, a
comprehensive complaint procedure will be observed.
SIMPLY SAFE NOTES
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:
 Name of complainant
 Address
 Description of food and area purchased/served
 Date coding - if applicable
 Date and time purchased by complainant if applicable
 Date/time consumed
 Nature of problem i.e. mould/stale etc.
 How food was stored following purchase and pending consumption - if applicable
Time complaint notified.
Request that you be given the food item so that it can be submitted to the laboratory of
analysis, if appropriate.
Assure the complainant that the matter will receive a full investigation and offer a full
refund for their purchase, if applicable.
Take the food item and place it in a plastic bag. Label the bag "Food Complaint" and pass
the product to the Manager for investigation.
The Manager 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, any necessary
corrective action and, in due course, advise the complainant of the outcome.
Complaints of food poisoning will be investigated following the Procedure in respect of
allegations of Food Poisoning.
188
HOUSEKEEPING/FACILITIES MANAGEMENT DEPARTMENT
CUSTOMER/USER COMPLAINT FORM
Please retain these forms at Ward/Department level. If you have a complaint regarding
any aspect of Catering, please complete Section 1 and submit within 48 hours to:
Supervisor, Facilities Management/or Hotel Services Department
SECTION 1
HOSPITAL/UNIT:
DATE:
TIME:
WARD/DEPARTMENT:
DETAILS OF COMPLAINT
SIGNATURE:-
NAME (please print):-
DESIGNATION:-
TELEPHONE NUMBER:-
SECTION 2
DATE/TIME
RECEIVED
FACILITIES MANAGEMENT
BY
DATE/TIME INVESTIGATED:
ACTION TAKEN
SIGNATURE
189
SECTION
TWENTY-SIX
ALLEGATIONS
OF FOOD POISONING
190
FOOD POISONING OUTBREAK PROCEDURE
We have an obligation to ensure that a system is in place to deal with complainants who
allege they have experienced symptoms of food poisoning after consuming food or drink
that has been purchased and/or consumed on Trust premises. In all instances infection
prevention and control should be contacted.
All allegations of food poisoning must be taken seriously and investigated thoroughly,
regardless of whether or not it is suspected that the allegations are groundless.
Conclusions need to be based on the facts of the case following completion of proper full
investigations.
All the comments made by the complainant must be recorded in detail, maintaining a
courteous, respectful and impartial stance at all times. It is important not to admit liability.
Various staff disciplines may be involved at this stage i.e. nursing staff, catering staff, and
the infection control team.
Late notification of illness will reduce the likelihood of the cause of the problem being
identified; however, analysis of later/parallel batches or production runs/methods together
with the hygiene of personnel, fixtures and fittings may still enable a problem to be
identified.
All complaints must be dealt with promptly, courteously and professionally. This will assist
in the process of the customer regaining confidence in the organisation where it has not
been possible to demonstrate conclusively the cause of the incident.
It is important to demonstrate a Due Diligence Defence which is accepted by the Courts,
whilst maintaining the confidence, reputation and viability of the business.
191
FOOD POISONING
In 1990, it was estimated that food borne illness caused the loss of 8 million working days
and food scares cost the UK food industry more than £350 million annually through plant
closure and £250 million in lost sales.
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 5 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 Tiffne
192
Procedure Flow Chart
Customer/Patient

Telephones/Writes/Visits

PIC/ (Authorised Officer)/ Senior FM Manager

Requests details outlined in FP

Immediate Notification

PIC/ Hospital Manager and FM Manager

Facilities Management Manager

Sends Letter FPL 1 to Complainant

Facilities Management Implements Policy PFP1

Interview complainant recording results on FPL2
It is important to keep complainant informed throughout explaining that:







The matter is being fully investigated In House
The local Environment Health Office has been/will be officially provisionally notified of
the allegation.
A faecal specimen will need to be provided to enable investigation to proceed and
any bacteria present in the body to be isolated.
The investigation does not imply any acceptance of guilt or liability.
The organisation treats all food complaints seriously
The organisation appreciates the complainant taking the time and trouble to notify the
alleged problem.
The complainant will receive a summary of the results of the investigation.

Outcome of Allegation

Substantiated
1. Inform Legal Adviser/Trust General
Manager
2. Provide Copy of finding for EHO
3. Modify systems and controls
4. Evaluate modification

substantiated
5. Liaise with EHO to ascertain likelihood of
prosecution
6. If likely prepare evidence for Due
Diligence Defence
7. Seek advice from solicitor before
contacting complainant

Unsubstantiated
1. Advise complainant & EHO and provide
summary of investigation results
2. Review systems/controls amend as
necessary
3. Document results of investigation and
retain records
4. Send letter FPL1 to complainant

unsubstantiated
193
FOOD POISONING INVESTIGATION
PRELIMINARY REPORT FORM 1
Complainants Details
Complainant’s Name
Name/Company booking details
Complainant’s Address
Telephone Number
NOTE:
RECORD DETAILS OF PARTY OVERLEAF
Complainants Information
Method of Notification
Nature of Complaint
Description of food subject of
complaint
Date food purchased/supplied
Date food consumed (if different)
Date and time illness commenced
Symptoms of illness tick as
appropriate:
Vomiting………………………..
Diarrhoea………………………
Abdominal pain……………….
Sickness………………………
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
complaint
Date/time complaint received
PLEASE NOW URGENTLY PASS THIS INFORMATION TO YOUR
MANAGER OF HIS/HER DEPUTY
194
RECORD OF PARTY MEMBERS
NAME
ADDRESS
FOOD CONSUMED
SYMPTOMS
195
FPL1 LETTER
Dear
RE: ALLEGATION OF FOOD POISONING
I write to formally record your complaint of food poisoning that was received on (DATE). I
confirm that we take all such allegations seriously and will be thoroughly investigating the
matter. I re-iterate the importance of consulting your General Practitioner and submitting a
faecal specimen which will aid our investigation.
I enclose a brief summary of the types of food poisoning, the symptoms, incubation period
and duration. Details in respect of food allergies are also provided.
I shall contact you shortly with a view to arranging an interview to obtain further
information regarding your previous meals (and those of your party).
Yours sincerely
Manager
196
FOOD POISONING CHART
BACTERIA
ONSET
PERIOD
(Hours)
SYMPTOMS AND
DURATION OF ILLNESS
POSSIBLE
SOURCES
Salmonella
6 to 72
usually
12 to 36
Abdominal pain, diarrhoea,
vomiting and fever (1 to 7
days)
Raw meat, milk, eggs,.
poultry, carriers, pets,
rodents, terrapins,
sewage/water.
Staphylococcus
aureus
1 to 6
Abdominal pain, vomiting,
prostration and subnormal
temperatures (6 to 24 hours)
Human nose, mouth,
skin, nails and cuts,
raw milk from cows
and goats with mastitis
Clostridium
perfringens
8 to 22
usually
12 to 18
Abdominal pain and
diarrhoea. Vomiting is rare
(12 to 48 hours)
Animal and human
excreta , soil, dust,
insects and raw meat
Bacillus cereus
1 to 5
Vomiting, abdominal pains
and some diarrhoea (12 to
24 hours)
Cereals, especially
rice, dust and soil
Campylobacter
2 to 5 days
Headache, fever, diarrhoea
(often blood stained),
persistent colicky abdominal
pain and nausea. (1 to 7
days)
Raw poultry, raw milk
and sewage,
contamination by birds
and small animals
Viruses
24 to 48
Diarrhoea, abdominal pain,
fever, nausea and vomiting.
(24 hours)
Raw food, especially
shellfish such as
oysters and cockles
Allergy
Immediately
or up to 48
hours
Symptoms vary
considerably. May include
vomiting, diarrhoea,
bronchitis, rash and
migraine.
The allergen is usually
a protein
REMEMBER: IF YOU FEEL YOU ARE SUFFERING FROM FOOD POISONING YOU
SHOULD CONSULT YOUR DOCTOR
197
PFP1
POLICY FOR DEALING WITH SUSPECTED
FOOD POISONING OUTBREAK
1.
2.
In the event of any case or suspected case of food poisoning, the legal responsibility for
notifying the District Council rests with the Doctor making the diagnosis.
However, if a Manager responsible for providing the Catering Services becomes aware or
suspects any such cases they should inform the Facilities Management General Manager
or the On Call Duty Manager who will promptly inform the appropriate doctor on call and
the Infection Control Nurse.
3.
The need for alternative/additional supplies (provisions and disposables) should be
considered, with contact being made with Contractors and Central Stores to discuss
availability and delivery schedules.
4.
Where supplies of meals are obtained from an external source the Manager responsible for
the production of these meals must be advised of the suspected outbreak.
5.
The Manager for Catering Services must arrange the inspection of any remaining food.
The relevant Environmental Health Officer and appropriate members of the outbreak
management team should be consulted and any doubtful food rejected, not discarded, but
clearly labelled as potentially unfit for consumption. Such food should be kept under
appropriate storage conditions but separate from other food stuffs.
6.
A thorough inspection of the Catering Department, including storage preparation and
cooking areas, should be carried out by the Facilities Management Manager, and Trust
Hygiene and Safety officer, with observations carefully noted.
The following details should be assembled if available:
•
•
•
•
•
•
•
•
•
•
•
•
•
Delivery temperatures
Storage temperatures
Preparation and Cooking Temperatures and Times
Staff rotas for the previous 7 days
Equipment maintenance
Regeneration temperatures
Patient Menus
List of Suppliers
Staff Sickness Records
Product History Sheets
Product Risk Assessment
Food Samples
Cleaning Schedules
7.
In addition, the Facilities Management Manager, together with the local PIC representative
and Ward Manager, should inspect the affected ward kitchen areas noting ambient
temperatures and food handling and washing arrangements.
8.
All the above action to be carried out in addition to any inspections and investigations
carried out by the local EHO.
9.
Check with Catering Staff to establish if any food handlers or members of their family are
affected. Refer any requiring exclusion to the Hospital Infection Control Doctor and local
EHO
10.
Inform Catering Staff on a regular basis of the course of the suspected outbreak
and any special precautions that should be taken.
198
FPP2
FOOD POISONING INVESTIGATION
FORMAL REPORT FORM 2
1.
With reference to Preliminary Report from 1, check with the complainant that the
recorded data is correct.
2.
During discussions with the complaint ascertain the food consumed during the 48
hours preceding the onset of illness and record the information on the chart
provided.
3.
Enquire whether any other family members have been ill and if so, record their
details.
4.
Enquire whether there were any other persons dining with the complainant. If so,
record their information regardless of whether or not they were ill.
5.
Enquire whether any of the above have recently travelled abroad.
6.
Enquire whether any of the above has submitted a faecal specimen and if so, to
whom and when results are likely to be received.
7.
If they have not submitted specimens enquire whether or not they would be
prepared to if required.
Record all information and any other significant points.
199
FOOD POISONING INVESTIGATION FORMAL REPORT FORM 2
PLEASE NOTE: This form should be completed accurately and with as much detail as possible.
NAMES
FAMILY/
PARTY
Travelled
abroad
Submitted
faecal
sample
Record all comments:
Information provided by:
Date:
Symptoms
Date
Start
Time
Duration
Suspect
Meal
Previous
meal
Date
Time
Previous
meal
Previous
meal
Date
Time
Previous
meal
Date
Time
Previous
meal
Date
Time
Information recorded by:
Date:
200
LETTER 2
Dear
Re: Allegation of Food Poisoning
Further to your complaint and our subsequent investigation, I am writing to advise that
although we have carried out food analysis at our laboratory and examined the
circumstances surrounding your allegations, we have been unable to trace any potential
source associated with our establishment.
We have though, treated your complaint seriously and have taken the opportunity to
thoroughly review our operation and working practices.
We obviously value your custom and hope that this experience will not deter your from
utilising our establishment in the future.
Yours sincerely
Manager
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SIMPLY SAFE FORM INDEX
Page 12 Assured self-catering flow diagram
Page 15 -18 Supplier self-assessment forms
Page 19 CCP Assessment form for purchasing food
Page 21 Deliveries Monitoring for Take Away Foods
Page 22 CCP Assessment form for receipt of take away meals
Page 26 Goods receipt check list
Page 27 CCP Assessment form for receipt of delivery
Page 31 CCP Assessment form for dry storage
Page 33 CCP Assessment form for receipt of food from patient’s relatives
Page 36 Fridge Segregation Poster
Page 38 Freezer Segregation Poster
Page 39 and 156 Refrigerator/Freezer Temperature record form
Page 42 Goods disposal form
Page 43 CCP Assessment form for Refrigerator storage
Page 44 CCP Assessment form for frozen storage
Page 51 CCP Assessment form for thawing food
Page 59-60 CCP Assessment form for the preparation of food
Page 68 CCP Assessment form for cooking food
Page 71 CPU production history and recipe sheet
Page 76 Vehicle Checklist
Page 77 CCP Assessment form for Delivery to outside units
Page 80 CCP Assessment form for hot holding food
Page 83 CCP Assessment form for cold holding food
Page 86 CCP Assessment form for cooling food
Page 90 CCP Assessment form for re-heating food
Page 93 Delivery Monitoring Form for unaccompanied outside catering
Page 94 CCP Assessment form for outside catering
Page 98 CCP Assessment form for Personnel
Page 102 HQ/05 Agreement to report infections form
Page 108 Dishwasher thermo disinfection temperatures for dishwashers.
Page 110 CCP Assessment form for Cleaning
Page 112-127 The A - Z cleaning tasks
Page 129-130 Catering store cleaning schedule
Page 131 Daily cleaning checklist
Page 132 Weekly cleaning checklist.
Page 134 Water and ice maker cleaning record form
Page 136 Multi use vehicle cleaning form
Page 141 pest reporting form
Page 142 CCP Assessment form for pests
Page 147 CCP Assessment form for the structure of catering premises
Page 154 Food temperature record sheet
Page 155 Meal summary sheet
Page 156 Probe calibration form
Page 158 Blast chiller history sheet
Page 161-165 internal audit forms
Page 167-172 Ward kitchen hygiene report form
Page 173-186 External audit forms
Page 189 Customer complaints form
Page 191-201 Procedure for food poisoning outbreak.
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