TPP No: F30
FOOD SAFETY MANAGEMENT SYSTEM
J P Gee
Trust Environmental Health Consultant
Catering Services Manger
Version:
Operational date:
Reviewed:
Next review:
Area:
2
1999
September 2009
September 2010
Facilities
0
Document No: F30
Title: Food Safety
Management System
Approval and Authorisation
Completion of the following signature block signifies the review and approval of this
Process (filed hard copy held in safe). Signed copy held in Catering Department
Name
Authored by:-
Job Title
Signature
Date
Version
Version 2
Version 2
Date
27/02/2007
28.02.2007
Author
Version 2
28.02.2007
Version 2
Version 2
Version 2
Version 2
07.06.2007
07.02.2008
03.11.2008
20.11.2009
Reason
Pg 58 amended
Year changed
from 2006 - 2007
Data sheet foror
Grease Gobbler
Pg 191 amended
See Appendix 11
Amendments
Amendments
Approved by:Authorised by:
Change History
1
CONTENTS
Subject
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
10.0
11.0
12.0
13.0
14.0
15.0
16.0
17.0
18.0
Page No.
Introduction.................................................................................................5
Distribution List ...........................................................................................6
Document Control.......................................................................................7
Roles and Responsibilities..........................................................................8
Definitions.................................................................................................12
Food Safety Practice Codes: Food Purchase ..........................................13
Food Safety Practice Codes: Food Receipt.............................................14
Food Safety Practice Codes: Food Storage ............................................16
Food Safety Practice Codes: Food Preparation / cooking .......................23
Food Safety Practice Codes: Food Chilling .............................................29
Food Safety Practice Codes: Distribution ................................................32
Food Safety Practice Codes: Food Service .............................................34
Food Safety Practice Codes: Personal Hygiene ......................................38
Food Safety Practice Codes: Pest Control ..............................................43
Food Safety Practice Codes: Cleaning and Waste Disposal ...................45
Food Safety Practice Codes: Maintenance..............................................48
Food Safety Practice Codes: Training .....................................................51
Food Safety Practice Codes: Complaints/Incidents Procedure ...............54
Food Safety Practice Codes: Management Audit ....................................56
Food Safety Practice Codes: Review ......................................................57
Appendices
Appendix 1 - Flowcharts and analysis
a)
Flow chart and analysis cook serve ..........................................................58
b)
Flow chart and analysis frozen foods to be consumed hot .......................67
c)
Flow chart and analysis frozen foods to be consumed cold......................74
d)
Flow chart and analysis chilled foods to be consumed hot .......................81
e)
Flow chart and analysis chilled foods to be consumed cold .....................89
f)
Flow chart and analysis ambient foods to be consumed hot ....................94
g)
Flow chart and analysis ambient foods to be
consumed cold........................................................................................101
h)
Flow chart and analysis ambient foods to be
consumed ambient .................................................................................107
i)
Flow chart and analysis joints of meat ....................................................110
2
j)
k)
Flow chart and analysis savoury topped pies/composite products .........117
Flow chart and analysis Diet Bay food production ..................................123
Appendix 2
List of approved suppliers .................................................................................135
Appendix 3
Standard forms (filed at rear of document)...................................................143
FSS1
Daily delivery state
FSS2
Diet Bay – Hot Food
FSS2
Dolphin Temperature Log Sheet
FSS2
Refrigerator Temperature Sheets
FSS2
Woodley Alarm Record Sheet
FSS3
Catering Production Control Form
FSS3
Diet Bay – Cold Food Sheet
FSS3
Diet Bay Pureed - Daily
FSS4
Blast Chiller Process Control Sheet
FSS5
Food Service Process Control Sheet
FSS6
Ward Quality Audit Form
FSS7
Probe Calibration Check Sheet
FSS8
Maiintenance Request Control Sheet
FSS9
Training Record Form
FSS10
Special Function Control Sheet
FSS11
Management Audit
FSS12
Occupational Health Screening Form
FSS13
Staff Agreement to Report Illness
FSS13a Health Questionnaire – Visitors Notice Hygiene Policy
FSS14
Hygiene for Food Handlers
FSS15
Cleaning Checklist
FSS16
Complaint / Incident Form
FSS17
Hand Hygiene Policy
FSS18
Guidance for Outside Caterers
FSS19
HACCP Control Sheet for Monitoring
FSS20
Cleaning Duties Schedule CPU
FSS21
Signing off sheet – Cleaning Duties Schedule CPU
FSS21a Signing off sheet – cleaning duties schedule – Post Grad Kitchen
FSS22
Cleaning instructions for Robot Coupe
FSS22a Robot Coupe Cleaning Control
FSS23
Porters Daily Cleaning Duties Schedule - CPU
FSS24
Kitchen Daily Cleaning Signature Sheet
3
FSS25
FSS26
FSS27
FSS28
FSS29
FSS30
FSS31
FSS32
FSS33
FSS34
Patient Meal Delivery Service
Cleaning Refilling Deep Fat Fryers
Aspens Daily Cleaning Schedule
Meal Replacement Pack
Blast Chiller Operating Instructions
Daily Cleaning Schedule – Belt
Weekly Cleaning Schedule – Belt
Post Graduate Medical Centre Servery Temperature Log
Post Graduate Salad Bar Chiller
Baguette Temperature Control sheet
Appendix 4
Job Instructions: Use of electronic probe thermometer ....................................144
Appendix 5
Useful telephone numbers ................................................................................150
Appendix 6 - Not allocated
Appendix 7 - Not allocated
Appendix 8
Disposal of Stock ..............................................................................................151
Appendix 9 - Not allocated
Appendix 10 - Not allocated
Appendix 11 Document amendments to February 2008 ........................................................152
Appendix 12
Advise for caterers on allergy and intolerances.................................................157
Appendix 13
Food Standards Agency : Food Handlers : Fitness to Work..............................164
4
1.0
INTRODUCTION
Good standards of food hygiene at all stages of the food chain are essential. Failure
to maintain standards at any stage could lead to problems with food complaints or
food poisoning. It is vital that our patients and staff are protected against these risks.
This food safety system has been prepared in conjunction with JPG Services. It is
intended to provide a structured controlled pro-active management approach to food
safety within the Trust.
This system has been developed for the Kettering General Hospital and is based on
the catering arrangements and operations on this site. It is a 600 bedded unit. The
catering department also services a staff restaurant which serves up to 330 staff
meals per day plus snacks / sandwiches. The catering operations on site are based
mainly on a cook serve methodology with wards receiving a plated hot line service.
Special diets are supplied via a cook freeze service. These meals are produced in a
diet bay on site.
The volume of production and complexity of the catering operations make it essential
that suitable food hygiene and safety standards are maintained. The purpose of this
food safety system is to:♦
♦
♦
♦
♦
♦
♦
identify the food safety hazards;
identify the necessary food safety controls;
identify the critical food safety control points;
define the monitoring and recording procedures to be adopted;
provide advice on the hygiene standards;
provide the basis for the systematic production of clean safe food;
provide the basis for the development of a due diligence defence.
The Hazard Analysis element of the system is based on the principles set out in
Assured Safe Catering and SAFE. The analysis is based on the study of groups of
generic products which are prepared or sold by the catering department. This
approach was selected because of the nature and complexity of catering operations
carried out on the site. It optimises the effectiveness of the system whilst minimising
its complexity.
The system comprises of the following elements:♦
♦
♦
A hazard analysis of the catering operations carried out on the sites;
Codes of practice which set out the routine control measures and
management systems to be applied within the departments;
Standard forms and signage to be used within the departments.
The system has been developed to be a working document and staff shall comply
with its content.
5
DISTRIBUTION LIST
CONTROLLED COPIES
NAME
JOB TITLE
Dr M Newbold
Chief Executive
Mrs J Tombleson
Head of Facilities
Head of Production
Mrs S Landon
Catering Services Manager
Mrs L Pitt
Retail Supervisor
Duty Supervisors
Mr P Hepton
Stores Supervisor
Library and Intranet
UNCONTROLLED COPIES FOR INFORMATION
NAME
JOB TITLE
Leo Brown
Environmental Health Officer
Kettering Borough Council
Dr M Natarajan
Consultant Microbiologists
Dr E Rizkalla
Mrs P Howe
Infection Control
Miss J Farrow
Occupational Health Manager
Mr M Thorman
Authorising Officer: Director of Finance
Mr A Coombes
Head of Estates
Mrs J Tunstall
Chief Operating Officer
6
KETTERING GENERAL HOSPITAL NHS FOUNDATIN TRUST
FOOD SAFETY MANAGEMENT SYSTEM
Document Control
1.
This system must be kept in a place that is accessible to all staff who need to
adhere to its content as a reference.
2.
It is the responsibility of the Catering Services Manager to maintain the
master copy of this document. He/she shall ensure that it is reviewed a
minimum of annually or in response to substantive changes within the
department that may affect the effectiveness of the system.
3.
The Catering Services Manager shall ensure that where any changes have
been necessary these are recorded on the Document Control Register and
that all controlled copies of the system are updated within the Catering
Department. He/she shall also amend the copy on the Trust’s Intranet system
and email recipients of controlled copies to advise them that amendments
have taken place. He/she shall ensure that all named persons who have
uncontrolled copies receive copies of all amendments. It will be the
responsibility of those named persons to update their own copies of the
document.
4. The named persons receiving an update shall return the out of date pages to
the Catering Services Manager for destruction.
7
2.0 ROLES AND RESPONSIBILITIES
2.1
Chief Executive (C.E)
♦
The Chief Executive is ultimately responsible for the maintenance of
standards of food hygiene in the Trust.
C.E shall ensure that the
requirements of the Food Safety Management System are fully implemented.
He shall ensure that the necessary resources and staff are provided to
implement, maintain and manage the system.
2.2
Head of Facilities (H.F.)
♦
The Head of Facilities shall be responsible to the C.E. for the monitoring of
standards of food hygiene within the Trust. The D.F. shall report to the C.E.
matters which have Trust wide implications. The D.F. shall report to A.O.
matters which cannot be contained within the budget.
2.3
Authorising Officer (A.O.) Head of Facilities
♦
The Authorising Officer shall manage the contract between the Trust and the
Catering Department as a contractor. The A.O. shall receive reports from
C.S.M.. and D.F. and report to C.E. matters which cannot be contained within
contract budget.
2.4 Catering Services Manager (C.S.M.)
♦
The Catering Services Manager shall be responsible for the management of
the in house catering team. He/she shall oversee and actively monitor the
implementation and effectiveness of the Food Safety Management System.
♦
The C.S.M.. shall ensure action is taken on reports from the Catering Head of
Production and external bodies, e.g. local Environmental Health Department.
He/she shall appraise the A.O. of progress on issues requiring action.
♦
He/she shall report to the A.O. on issues that have revenue or capital
consequences which cannot be contained within the catering contract
budgets.
♦
He/she shall report to the A.O. any issues which have Trust wide implications
or lead to the possibility of formal action by the local Environmental Health
Officer.
♦
The C.S.M. shall ensure that food supplies are purchased from approved
nominated suppliers.
8
♦
In the absence of the C.S.M the Head of Production shall assume the C.S.M.
roles and responsibilities.
2.5
Head of Production (H.P.)
♦
The H.P. will be responsible for catering operations up to the point where the
food is served to the patient or member of staff. Food service at ward level is
performed by non-catering staff and the H.P.’s responsibility will cease when
the food has been delivered to the ward and accepted for service by ward
based staff.
♦
H.P. shall be responsible for the direct implementation of the Food Safety
Management System.
♦
H.P. shall ensure corrective action is taken on matters within his direct control
identified as requiring action from his own monitoring systems or external
reports.
♦
He shall report to C.S.M.. on issues that have revenue or capital
consequences which can not be contained within the catering departments
budgets.
2.6
Catering Supervisory Staff (C.S)
♦
Catering Supervisory Staff shall be responsible for monitoring the
performance of food handlers under their control. They shall ensure that staff
comply with the provisions of the Food Safety Management System.
♦
C.S. shall ensure that actions necessary to correct deficiencies are taken.
Where necessary they shall report corrective actions to the H.P. or C.S.M..
♦
C.S. shall assist the H.P. and C.S.M.. in implementing the Food Safety
Management System.
2.7
Food Handlers
♦
All food handlers shall comply with the provisions of the Food Safety
Management System.
♦
All food handlers shall maintain high standards of personal hygiene and food
handling practices.
♦
All food handlers shall report to the H.P. or C.S. if they are suffering from a
condition or illness that may result in food contamination.
9
♦
Food handlers shall not recklessly interfere with materials or equipment
provided for food hygiene purposes.
2.8
Heads of Nursing (HoN)
♦
The Heads of Nursing shall ensure that food hygiene standards are
maintained within their area.
♦
HoN shall ensure food service is carried out efficiently and safely.
2.9
Control of Infection Team (C.o.I.T.)
♦
The Control of Infection Team for the Trust shall give professional advice on
control of infection issues relating to food hygiene and food safety.
♦
Subject to the provisions of the Trust Major Outbreak Control Plan, the
C.o.I.F.. shall be responsible for investigation and enforcement of the
necessary procedures to control an outbreak of food poisoning or food related
illness.
2.10 Nominated Pest Control Officer
♦
The nominated Pest Control Officer shall be responsible for the monitoring of
pest control within the Trust. He shall be responsible for the management of
the pest control contract. He shall report to the D.F. on major pest control
issues.
2.11 Estates Manager (E.M)
♦
The Estates Manager shall be responsible for standards of routine and
preventative maintenance in food handling areas. E.M. shall ensure that
maintenance is carried out efficiently to an appropriate standard in a safe
manner.
♦
E.M. shall ensure that work requisitions relating to food handling areas receive
appropriate priority.
2.12 Occupational Health Manager
♦
The Occupational Health Manager shall provide professional advice to the Trust on
the occupational health issues relating to food hygiene and food safety, e.g.
occupational health screening of prospective food handlers, advice on food
handlers returning to work after illness.
2.13 Procurement and Supplies Manager (S.M)
♦
The S.M. shall assist the C.S.M. in purchasing food from approved nominated
suppliers in accordance with the NHS Supplychain contractual conditions.
10
2.14 Environmental Health Officer (E.H.O.)
♦
The appointed E.H.O. shall assist the C.S.M. in the development,
implementation and review of the Food Safety Management System. He shall
carry out monitoring of the effectiveness of the system and food hygiene
standards within the Trust at the direction of the C.S.M.
11
3.0
DEFINITIONS
Guide to terminology used in this document
Food:
The definition of food to be applied includes drink and ice.
Food hygiene:
All environmental factors, practices, processes, and
precautions involved in protecting food from contamination of
any kind and by any agency and preventing any organisms
present from multiplying to an extent which would expose
consumers to risk.
Food handler:
Any person who handles food as part of their duties. This
term encompasses staff involved in the transportation and
service of foods as well as food production staff.
High risk foods:
Ready to eat foods that will support the growth of pathogenic
bacteria. These types of foods include cooked meats,
sandwiches, dairy cream cakes, prepared salads, meat
dishes.
Potable water:
Safe to drink and acceptable for use in the preparation of food
or drinks.
12
4.0
Food Safety Practice Codes: Food Purchase
4.1
The production of clean safe wholesome food is dependant upon the
purchase of raw materials of a suitable quality and standard. The food safety
chain starts with the purchase of foods and this procurement process must be
controlled.
4.2
All foods for use within the catering department shall in the interests of food
safety and traceability be purchased from the list of approved suppliers.
Suppliers will be those approved by H.H.P.A or by the Trusts Environmental
Health Adviser. A list of the suppliers approved is contained in Appendix 2
and on the Menu Mark System.
4.3
The maintenance of the list of approved suppliers and associated vetting
procedures will be the responsibility of NHS Supply Chain and the Catering
Services Manager. The Storeman and Catering Services Manager/Head of
Production shall ensure that food is only purchased from these sources. No
change in suppliers will be carried out without reference to the Catering
Services Manager.
4.4
The specification with food suppliers shall include reference to appropriate
food safety standards, e.g. delivery temperature, hygiene of delivery vehicles
and drivers.
4.5
Not all food consumed on the premises will be provided by the Catering
Department, all providers of food brought in should complete FSS18a. These
shall be returned to the Catering Department office and filed for reference for
three months following the event.
13
5.0
Food Safety Practice Codes: Food Receipt
5.1
Food deliveries will only be accepted by nominated and trained members of
staff, i.e. storeman or Head of Production/Supervisors. All high risk food
deliveries shall be scheduled to arrive when responsible staff are available to
check the delivery.
5.2
All food deliveries shall be made to the designated delivery point in the
department i.e. the Catering Stores.
5.3
The delivery areas and external areas immediately surrounding them will be
kept clean, tidy and free from accumulations of refuse.
5.4
All deliveries of food to the hospital will be checked and the necessary checks
recorded on Form FSS1.
Deliveries will be checked to ensure:i)
ii)
iii)
iv)
v)
The food delivered matches the purchase order;
The food supplier is on the approved list of suppliers;
Food temperature is acceptable, i.e.:
Chilled foods - Target below 8ºC. Reject above 10ºC
Frozen foods - Target below -18ºC. Reject above -12ºC
Date code. The food delivered must have a satisfactory shelf life.
Condition of food and packaging is acceptable. Food deliveries will be
checked for pests, damaged packaging and their general condition.
Infested food, food with damaged / dirty packaging or food which is not
of a normal appearance, smell or texture will be rejected.
The completed FSS1 forms shall be handed to the Catering Services
Manager on Monday morning of the week following the checks. The printouts
from the Woodley system shall also be given to the Catering Services
Manager.
5.5
Following receipt chilled and frozen foods will be placed in the appropriate
store within 30 minutes of arrival.
5.6
Where it is necessary to reject any food delivery or part of it the Storeman
shall inform the Catering Services Manager. They shall take the necessary
steps to secure a replacement.
5.7
Where deliveries from suppliers consistently exceed the target delivery
temperature but are below the reject temperature, the Storeman shall inform
the Catering Services Manager who will discuss the situation with the
suppliers.
14
5.8
The electronic probe thermometer used for the assessment of deliveries must
be cleaned and sanitised after use. The thermometer and the probe will also
be wiped with an alcohol based sanitising wipe prior to re-use. Frozen food
deliveries shall be checked using a between pack foil probe inserted between
two packs of frozen foods. If this procedure reveals that the temperature is
too high, where possible the temperature of the food should be rechecked
with a chisel probe inserted into the product.
15
6.0
Food Safety Practice Codes: Food Storage
6.1
The satisfactory storage of food is essential to maintain their quality,
wholesomeness and safety. Food storage conditions will be carefully
regulated.
6.2
Foods will only be removed to appropriate storage area after the necessary
delivery checks have been completed.
The manufacturer’s storage
instructions shall be followed.
6.3
On arrival in a store the new stock will be placed in the appropriate position.
New stock shall be placed behind or below existing stock. Date codes will be
checked by the member of staff to ensure that all foods are in date. Any
foods that have exceeded their use by or best before date or are damaged
shall be placed in a marked segregated area for disposal or return to supplier.
6.4
All food stocks shall be stored off the floor on racks or stillages.
6.5
Dried goods that are opened shall be moved to the kitchen where they must
be put in clean, pest proof covered containers. The date code from the
original packaging must be marked on the container and shall be followed.
The original packet will be retained and will be stored in a container to enable
the original packing information to be available. Containers shall be cleaned
and dried before refilling.
6.6
Chemicals shall not be stored in a food store. They shall be stored in the
designated non food store. They shall never be stored in food stores to
reduce the risk of contamination and tainting.
6.7
Fruit and vegetables shall be stored under refrigeration (with the exception of
bananas which will be stored in the dry store). Potatoes will be stored in the
walk in chiller in the vegetable preparation area. Fruit shall be decanted from
its outer packaging on re-entry into the vegetable preparation area for
processing/use.
6.8
Food shall be transported from the main stores to the catering department
within 30 minutes.
Refrigerators/Walk in chillers
6.9
The correct storage and temperature control of perishable and high risk foods
is vital for the maintenance of food safety standards. The operating
temperatures and storage conditions in all units will be actively monitored.
16
6.10
The operating temperatures of the units should be within the following
ranges:Freezers - below -18ºC, maximum -12ºC
Walk in refrigerators - target 1-4ºC, maximum 8ºC
Reach in refrigerators - target 1-4ºC, maximum 8ºC
Chilled display units - target 5ºC, maximum 8ºC
Walk in refrigerator meat/fish - target 1ºC to 4ºC, maximum 5ºC
6.11 The operating temperatures of the walk in chillers for meats, vegetables and
milk shall be monitored by the Woodley Monitoring System. All refrigerators /
walk in chillers shall be fitted with a pack of jelly. The pack will be labelled for
temperature checks only, not for consumption. Readings on the operating
temperatures of the unit will be taken by inserting the tip of an electronic probe
thermometer into the jelly.
6.12
The operating temperature of all refrigerators and freezers not on the
Woodley System shall be checked and recorded twice a day on Form FSS2.
This form shall be given to the Catering Services Manager on the Monday
following the readings. Print outs from the Woodley System shall also be
passed to the Catering Services Manager on Monday.
6.13
If the operating temperature of the unit is above those set out above the
following action must be taken:i)
If the unit is above the target temperature check again in 1 hour;
ii)
If the unit is still above the target temperature adjust the thermostat to
bring the operating temperature down to within the target range. If this
is not possible contact an engineer in accordance with 14.2. Repeat i)
above if, after adjustment, the unit is still not within range contact an
engineer.
iii)
If after repair/adjustment the unit is found to be incapable of
maintaining temperature it shall be replaced.
Note: Alarms from the Woodley Monitoring System or high readings from
chart recorders will be investigated and appropriate action taken in line with
the above advice. Action taken will be documented on FSS2a).
6.14
All refrigerators and temperature control equipment will be marked with a
unique identity number which will be recorded on all FSS2 records and works
requisitions.
6.15
All refrigerators and walk in chillers shall be used for specific ranges of food to
limit the potential for cross contamination.
Table indicating use of refrigerators:17
UNIT
PRODUCT STORAGE RANGE
Walk in chiller Main Stores
Dairy products, high risk foods, cooked
meats and cooked meat products.
Walk in Chiller
Fresh vegetables, prepared vegetables
Vegetable Preparation Area
Walk in Chiller Stores Raw meat
Raw meat, eggs, raw fish
Walk in Freezer Main Stores
Frozen foods
Vegetable preparation area
High risk foods
Walk in chiller: Holding Room
High risk foods, prepared salads
Walk in chiller: Staff restaurant
High risk foods, prepared salads
Bacon and sausage on lower marked
shelf in this area in closed coloured boxes.
Shell eggs shall be stored in this area on
marked shelf.
Reach in refrigerators in chilled
preparation area
High risk foods only.
Diet Bay
High risk foods only.
Chest freezer in tunnel
Ice cream.
6.16
Refrigerators shall not be overstocked and food should not be stored above
load lines or directly in front of the cold air inlet (cooler). If food stops the cold
air moving around, the refrigerator will not work properly. Refrigerators shall
be positioned away from heat sources and direct sunlight in a well ventilated
area. All foods shall be stored off the floor.
6.17
All open perishable foods must be covered with cling film, greaseproof paper
or foil. The use by date on the food must be clearly marked. The use by date
code to be applied must be that from the original container. The use by date
to be applied to other foods is a maximum of 2 days (48 hours). Ambient
products eg preserves and sauces once opened must be marked with the
recommended shelf life:♦
Joints and prepared dishes cooked and chilled on site - 48 hours
maximum after cooking/chilling.
♦
Contents of canned foods, etc., opened on site – 48 hours maximum.
♦
Prepared salads ingredients and sandwiches - 48 hours maximum.
♦
Defrosted/thawed meats/fish – 48 hours maximum.
18
6.18
Once opened fruit juice and foods with a high acid content shall be stored in
plastic containers.
6.19
Frozen raw meats and fish shall be thawed in the raw meat walk in chiller in
containers which will contain all drip/blood.
6.20
Foods stored in refrigerators will be checked daily for their condition and date
code. Foods will be thrown out if the use by date/best before has ran out.
Food will be condemned in accordance with the Food Condemnation Policy.
See Appendix 8.
6.21
Hot foods shall not be placed directly into a storage refrigerator. Refrigerators
are provided to keep foods cold and not to cool them. Any hot foods to be
retained for cold service or re-use shall be handled in accordance with Food
Safety Practice Note No. 8 below.
6.22
The seals to the refrigerator shall be maintained in good condition to ensure
an adequate seal and prevent hot air from getting in the unit.
6.23
The seals and internal fixtures and fittings are to be included in the
departmental cleaning schedule. This cleaning must be carried out correctly.
Storage conditions for specific foods
FOOD TYPE
SPECIFIC STORAGE INSTRUCTIONS
Fresh meat including poultry
− Joints limited to 2.5 Kgs.
− Outer cardboard discarded on arrival.
− Store in vac packing or plastic inners in
clean container or tray.
− Store in walk in chiller for raw meats in
stores.
Fresh meat products, e.g.
sausages.
− Temperature should be below 3ºc on
arrival. Maximum 8ºc.
− Fully wrapped.
− Stored in clean tray or container in walk in
chiller with meats.
Fresh meat products/
cooked pies
− Temperature should be below 3ºc on
arrival. Maximum 8ºc.
− Use within use by date. Do not freeze.
− Store in walk in chiller in stores/holding
chill area.
19
Frozen entree dishes/
hot sweets
− Temperature below -12ºc on arrival.
− Completely wrapped and packaging in
good condition.
− Shelf life 3 months.
− Regenerate in accordance with
manufacturers instructions.
− Store in walk in freezer in stores.
Fresh fish
− Temperature on arrival below 2ºc.
− Completely wrapped.
− Store in clean container or tray in walk in
chiller for meats.
Frozen fish
− Temperature below -12ºc on arrival.
− Stored in walk in freezer.
− Fish completely wrapped.
− Shelf life 3 months.
− Fish frozen on site marked with date of
freezing. Shelf life 1 month.
− Thawed in walk in chiller/raw meat before
use.
Milk, cream and dairy
products
− Temperature on arrival should be below
8ºc.
− Cartons/containers must be clean and
undamaged.
− Store in walk in chiller in stores or holding
chiller.
Shell eggs
− Store in walk in chiller for staff servery on
base of shelving, or base of reach in
refrigerator in servery, shelving in raw
meat walk in chiller.
− Use within use by date on containers.
− Use strictly for staff eggs for back bar.
Fresh vegetables, prepared
vegetables
− Store in walk in chiller for vegetables
(except bananas).
− Remove outer packaging
cardboard/crates, etc, transfer produce to
20
clean containers.
− Store pre packed prepared vegetables in
plastic inner wrapping.
− Use within shelf life.
Freezers
6.24
The correct storage and temperature control of perishable and high risk foods
is vital for the maintenance of food safety standards. The operating
temperatures and storage conditions in all units will be actively monitored.
6.25
Those freezers that are not covered by the Woodley System shall be fitted
with a pack of jelly. The pack will be labelled for temperature checks only, not
for consumption. Readings on the operating temperatures of the unit will be
taken by inserting the tip of an electronic probe thermometer into the jelly.
6.26
The operating temperatures of the units should be within the following range:Freezers - below -18ºC, maximum -12ºC
6.27
If the operating temperature of the unit is above those set out above the
following action must be taken:i)
If the unit is above the target temperature check again in 1 hour;
ii)
If the unit is still above the target temperature adjust the thermostat to
bring the operating temperature down to within the target range. If this
is not possible contact an engineer in accordance with 14.2. Repeat i)
above if after adjustment the unit is still not within range contact an
engineer. Implement procedure in 6.34 below.
iii)
If after repair/adjustment the unit is found to be incapable of
maintaining temperature it shall be replaced.
Note: Alarms from the Woodley Monitoring System shall be investigated and
appropriate action taken in line with the above advice.
6.28
All foods in the freezer shall be completely covered to prevent freezer burn,
contamination and protect product quality.
6.29
The freezing of perishable foods on site shall be avoided.
necessary to freeze foods on site you must:♦
♦
♦
Where it is
Mark food packaging with date of freezing and a use by date.
Use within three months.
Ensure that raw meats/fish are fully covered and placed on in a clean
container to avoid cross contamination to other foods in the freezer.
21
6.30
The seals to the freezers shall be maintained in good condition to ensure an
adequate seal and prevent hot air from getting in the unit.
6.31
The seals and internal fixtures and fittings are included in the departmental
cleaning schedule. This cleaning must be carried out correctly.
6.32
Hot foods shall not be placed directly into a storage freezer. Freezers are
provided to keep foods cold and not to cool them. Any hot foods to be
retained for cold service or re-use shall be handled in accordance with Food
Safety Practice Note No. 8 below.
6.33
All freezers shall be defrosted and cleaned at the end of every quarter. The
shelves must be removed and cleaned. Ice build on the ceiling/walls and floor
shall be removed as necessary.
Breakdown procedures for refrigerators or freezers
6.34
In the event of a breakdown of a refrigerator or freezer the contents of the unit
shall be assessed and the following action taken:♦
If frozen food has fully defrosted it shall be thrown away, partially
thawed products shall be thawed out and used within 24 hours. Foods
that have not defrosted shall be transferred to an alternative store
straight away.
♦
If the temperature of chilled foods has gone above 8ºC for a period
over 2 hours (or an unknown period) it shall be thrown away. In the
event of a breakdown where the quantity or nature of food prevents it
being moved to another store, a mobile unit will be provided.
Note: If there is any doubt about the safety of food the local Environmental
Health Officer or Environmental Health Adviser will be contacted for advice.
♦
A detailed list of all food that has to be thrown away will be prepared
and given to the Catering Services Manager. Food shall be disposed
of in accordance with advice from the Environmental Health Officer and
the Food Condemnation Policy (See Appendix 8).
22
7.0
Food Safety Practice Codes: Food preparation and cooking
7.1
The safe hygienic preparation and cooking of food is important if customers
are to be protected from the effects of food poisoning. Cross contamination
from raw to cooked foods, failure to cook food properly and not keeping foods
at the right temperature are the major risks in a catering department. Failure
to control these risks could lead to food poisoning. The standards of practices
set out below must be followed. Non-compliance may be considered to be a
disciplinary matter.
7.2
It is very important that foods are prepared in the correct area with the correct
equipment. This is an essential precaution against cross contamination.
The following guidance shall be followed:Raw meats, raw fish
− preparation table in kitchen on red
board or directly from packaging to
cooking equipment.
Meat
− red knife / red board
Fish
− blue knife / blue board
Unprepared vegetables
− vegetable preparation area/washer
− brown knife / brown board
Prepared vegetables, salads,
sandwiches, high risk foods
− chilled preparation area
− white knife / white/yellow boards
Salads, prepared vegetables
− vegetable preparation area/washer
− Green knife / green board
Pastry
− Bakery area
− White board
7.3
Colour coded polypropylene chopping boards and equipment shall be
provided for food preparation. The colour coding scheme must be displayed
in the kitchen and staff must follow it. A rack shall be provided for the storage
of boards. Clean boards shall not be stored in direct contact with each other.
7.4
After use, the board, equipment and table must be cleaned and sanitised.
The board and equipment shall be washed in the dishwasher in the pan wash
and left to air dry.
7.5
Polypropylene boards will become scarred and marked with use.
scarred boards must be replaced or resurfaced
23
Badly
7.6
The sinks in the preparation areas shall only be used for food preparation and
not hand washing. After use the for washing of raw fish or vegetables, the
sink and associated draining board shall be cleaned and disinfected. Raw
meats shall not be washed prior to cooking as this practice increases the
potential for cross contamination. Excess blood etc shall be wiped off using
disposable paper towelling. After use the towelling shall be disposed of in the
waste bin.
7.7
Separate slicing machines must be provided for cooked foods, e.g. meat.
Vegetables should be sliced in a vegetable processor. All slicing machines
must be taken apart and cleaned in the way that their manufacturer’s
recommend after every use. The slicing machine in the temperature
controlled area shall be used for cooked meats only.
7.8
General purpose trolleys in the kitchen shall be used for raw or cooked foods.
All foods shall be in containers and on no account shall foods come into
contact with the trolley.
7.9
Food handlers must thoroughly wash their hands in the wash hand
basin provided after handling raw foods - especially raw meats. Where
possible staff should be allocated raw food preparation duties and not transfer
between different areas of the kitchen.
7.10
Food shall be prepared in batches with the aim that no food is left at room
temperature for more than 20 minutes during preparation. Batch prepare
foods and put them back into the refrigerator as soon as possible.
7.11
Food production shall be planned to ensure that food preparation and cooking
times are kept as near to service times as possible. The aim should be to
complete cooking a maximum of 1 hour before service. Once prepared cold
foods must be put back in the refrigerator or chilled display cabinet. Hot foods
must be kept under hot holding in the oven, hot cabinet or bain marie and
their temperature must be maintained above 63ºC.
7.12
Food shall be prepared using the recipe, method and precautions set out in
standard recipes. All foods shall be thoroughly cooked to a minimum
core temperature of 75ºC. The centre temperature shall be checked with a
clean probe thermometer and recorded on FSS3.
7.13
Note
Foods for patient service must be cooked and held at a minimum of
82ºC. This is to allow for temperature losses during plating and
distribution.
The use of shell eggs shall be confined to lion branded eggs within the back
bar to the staff servery. Fried eggs for the back bar will be thoroughly cooked
until the yolk is hard unless staff specifically request a ‘runny’ yolk.
Note: On no account shall shell eggs be utilised in any dish to be
served to patients.
24
7.14
The size of joints of raw meats shall be limited to 2.5 kilograms to allow the
joint to be cooked thoroughly and improve the cooling rate of it after cooking if
it is going to be chilled. It is recommended that the chilling of joints on site is
confined to whole muscle joints. The chilling of rolled joints carried increased
risk and should only be carried out where necessary and strictly in
accordance with Section 8.3.
7.15
It is very dangerous to try and cook any joint of meat, chicken or turkey
that is not completely defrosted. You must check that the meat is thawed
completely to the centre before cooking. Frozen meat, poultry and fish shall
be thawed in the walk in chiller used for raw meats. The joints/birds shall be
checked with an electronic probe thermometer. The core temperature must
be at least 0.1ºc prior to the commencement of cooking.
7.16
The cavity of chickens must be kept clear during cooking. Stuffing must be
cooked separately.
7.17
Large pans of soups, gravies and casseroles or similar foods shall be stirred
frequently during cooking. Volume produced must be limited to 25 litres. This
type of food should be thoroughly stirred about every 10 minutes to ensure no
cold spots develop and the lid should be kept on. Cold spots could allow
harmful bacteria to survive and multiply. This advice is not intended to apply
to steam jacketed boiling pans.
7.18
Consumers can also be at risk from natural toxins or poisons found in foods.
To minimise these risks you must:♦
Throw away any potatoes which are greening, damaged or strongly
sprouting.
♦
Soak and thoroughly boil for at least 10 minutes before use, any dried
pulses/beans. Cook them until they are soft.
♦
Ensure that oily fish such as tuna, mackerel is stored in the refrigerator
below 4ºC. This includes products from cans.
♦
Discard mouldy or rotting fruit and vegetables.
7.19 The reheating of foods is not recommended as it increases food safety risks.
Where it is necessary to pre-cook and chill foods for reheating the chilling
procedures set out in 8.0 below must be followed. Foods such as
hot boiled rice shall be prepared in batches for immediate service. If it is necessary
to reheat foods, they should be re-cooked to a core temperature of 75ºC in a
microwave, convection oven or combination oven. Hot gravy must not be added to
cold meat for reheating. The core temperature must be checked and recorded on
FSS3. Any foods that have been reheated, but not used, shall be thrown away.
25
Microwaves used to reheat foods shall be of a commercial specification and
construction. Reheating of patients foods in a microwave shall be discouraged.
Note
Foods for patient service must be reheated and held at a minimum of
82ºC. This is to allow for temperature losses during plating and
distribution.
7.20
It is acceptable for meat stock to be used for immediate usage to make gravy.
But meat stocks shall not be cooled and retained to make gravy for
subsequent service sessions.
7.21
It is acceptable for cooks to taste food for quality control purposes in the
kitchen prior to service with a clean spoon. A fresh spoon must be used for
each test. The spoons shall be washed and disinfected after use.
7.22
Food storage and production area shall be kept clean and tidy. All food waste
shall be disposed of down the waste disposal unit. All packaging, other than
cardboard, glass and cans, shall be disposed of into black plastic sacks. The
sacks shall be tied and removed at the end of every service session to the
outside store. See also section 13.0 below.
7.23
All vegetables used in the kitchen should be thoroughly washed to remove
soil, insects and other contaminants. They shall be washed in the vegetable
preparation area at the sink set aside for that purpose or the salad washer.
Following preparation they shall be drained and either used or covered, dated
and placed in the refrigerator.
7.24
Carrots used in the kitchen shall be peeled and topped and tailed prior to use.
7.25
Salads and vegetables shall only be prepared in the vegetable preparation
area marked for their use and on the right coloured chopping board.
7.26
When preparing salads and plating functions, it is essential for staff to wash
their hands thoroughly. High risk foods should be handled with clean tongs.
The batch preparation of salads and high risk foods is essential. The
guidance in 7.10 should be followed. It is essential to use the correct colour
board/knife, i.e. white.
7.27
Check canned goods before use for date and condition.
contents of can that are:i)
ii)
iii)
iv)
v)
vi)
Do not use the
Leaking;
Blown or bulging;
Badly rusted;
Badly dented - where damage involves end seams and body seam;
Do not smell or look normal.
Out of date.
26
7.28
All dried foods to which water has been added should either be used
immediately or stored in the refrigerator.
7.29
Water for cold mix products shall only be drawn from the drinking water tap in
the pastry area. The tap shall be run until the water is cold.
7.30
Savoury topped pie or other composite dishes should be assembled as below:
7.31
♦
The filling(s) shall be thoroughly cooked to a minimum of 75ºC;
♦
Following prime cooking they should be transferred to a clean, cold
container in which the dish is to be assembled or a wide flat tray to help
it to cool quickly;
♦
The filling should be blast chilled in accordance with 8.0 or allowed to
cool at room temperature for not more than twenty minutes;
♦
Once assembly has been completed the dish must be transferred
straight to the oven to be cooked off;
♦
The final core temperature must be at least 75ºC (82ºC for patient
service);
♦
Any products not used should be thrown away.
Special diets shall be prepared by trained diet cooks in the diet bay. A
degree of advanced preparation and storage is necessary ensure availability
of the various special diets required for patients. Advanced preparation of
special diets shall be carried out in the following manner:♦
Special diets shall be prepared in the diet bay. Leftover foods from belt
service shall not be used in the diet bay.
♦
All raw foods shall be thoroughly cooked in accordance with 7.12
above.
♦
After cooking if the food has to be liquidised and supplemented with a
dietary supplement or thickening agent this process shall be completed
within 30 minutes of the completion of prime cooking. The total time
food shall be exposed to room temperature is 45 minutes.
♦
It is essential that the liquidiser/processor is thoroughly cleaned and
disinfected before and after use. This equipment shall be completely
disassembled for cleaning purposes.
♦
Where food is to be set in moulds this shall be carried out in chilled
preparation area. After use these moulds shall be cleaned manually
and then passed through the pan washer. They shall be inspected to
ensure they are clean prior to use. Clean moulds shall be stored in a
27
manner that ensures that they are not exposed to risk of contamination.
Any mould which is damaged shall be discarded.
♦
Special diets which are to be frozen shall be covered labelled with the
food type and dietary content and date coded. They shall be frozen in
the walk in freezer. Foods prepared in this way shall have a maximum
shelf life of three months.
♦
When they have been frozen the foods shall be transferred to the reach
in freezer in the chilled preparation room. They shall be removed from
this area immediately prior to use. On removal from the fridge, they
should be placed in the regeneration oven, not to exceed 1 hour prior to
regeneration. Foods to be consumed cold shall be thawed in the reach
in chiller in the chilled preparation room. They will be marked with a
use by date of 24 hours. Foods to be regenerated for hot service shall
be regenerated in accordance with 7.19 above.
♦
Details of the above production shall be recorded on FSS3 DB1.
Details of regeneration for service shall be kept on FSS DB2.
A number of customers may be very badly affected by an allergic
reaction to certain foods. These people can die if they consume foods
they are allergic to. Individuals have their own allergies, commonly
they are allergic to nuts (especially peanuts), seeds and shellfish.
Customers need to be protected by the following simple measures:•
Stick to the recipe, do not substitute nuts, seeds, seed oils or
shellfish into standard recipes;
•
Even tiny traces can kill;
•
Clean your hands, work surfaces and utensils thoroughly after
handlings nuts, shellfish, seeds or other potential allergens;
•
Think before using nut and seed oils, salad dressings and seafood sauces;
•
Customers will normally be aware of the allergic reaction they
will suffer if exposed to foods. They will normally ask if a
particular recipe is safe for them to eat. It is essential not to
guess – advise against consumption unless you are certain that
the food is suitable for them.
Further information is included as Appendix 12. Staff should also liaise
with the Trust’s Dietitian to ensure proposed meal provision is in all
respects suitable for the individual patient.
28
8.0
Cooling of foods
8.1
The advanced preparation and cooling of foods is potentially dangerous and
should only be carried out when it is essential to do so. The following
guidance on cooling of foods must be strictly followed as failure to do so could
result in food poisoning.
8.2
Only pre cook and chill foods where it is absolutely necessary.
8.3
The chilling of foods shall only be done as part of a controlled process
using the blast chiller. The cooling of high risk foods at room temperature
or in a refrigerator is potentially dangerous.
8.4
Liquid or semi liquid foods shall be chilled as follows:i)
Switch on blast chiller to allow it to come down to temperature (allow
about 30 minutes);
ii)
Within 30 minutes of the end of prime cooking transfer the food to
clean cold containers;
iii)
Make sure the depth of food is 1½” or less;
iv)
Place the food in the blast chiller and close the door;
v)
Load food in batches and do not open the door until food has
completed its chilling cycle;
vi)
Do not add food to the chiller once the chilling cycle has started;
vii)
Chill foods from 70ºC to below 3ºC in less than 90 minutes (after
loading). The food should chill down to a maximum temperature of 3ºC
before it is transferred to the refrigerator;
viii)
Cover foods, date and label them before putting them in the
refrigerator. Food chilled on site should be given a maximum shelf life
of 48 hours.
ix)
Foods required for reheating should be handled as set out in 7.19
above.
Note: The following details must be recorded on FSS4:♦
♦
♦
♦
♦
♦
♦
♦
Date;
Menu item;
Time and temperature at the end of prime cooking;
Initials of member of staff putting food into chiller;
Time and temperature at the end of chilling;
Initials of member of staff taking food out of chiller;
Confirmation of dating and labelling.
29
8.5
Normally meats should be cooked for immediate service. Where this is not
possible, joints of meat for chilling shall be a maximum of 2.5 kilograms. The
chilling of meats over this size is hazardous. It is recommended that only
whole muscle joints or carcasses may be cooked and chilled. Where it is
necessary to pre cook and chill rolled joints it is imperative that the following
advice is strictly followed.
Following prime cooking meats should be chilled as follows:i)
Switch on blast chiller to allow it to come down to temperature (allow
about 30 minutes);
ii)
Within 30 minutes of the end of prime cooking transfer the food to
clean cold containers;
ii)
Place the food in the blast chiller and close the door;
iv)
Load food in batches and do not open the door until food has
completed it’s chilling cycle;
v)
Do not add food to the chiller once the chilling cycle has started;
vi)
Chill foods from 70ºC to below 10ºC in 2½ hours. Meat should be
sliced following initial chilling in the temperature controlled area to
increase the efficiency of cooling. The sliced meat should be placed
back in the blast chiller and blast chilling continued down to 3ºc before
it is transferred to the refrigerator.
vii)
Cover foods, date and label them before putting them in the
refrigerator. Food chilled on site should be given a maximum shelf life
of four days.
viii)
Foods required for reheating should be handled as set out in 7.19
above.
Note
The following details must be recorded on FSS4:♦
♦
♦
♦
♦
♦
♦
8.6
Date;
Menu item;
Time and temperature at the end of prime cooking;
Initials of member of staff putting food into chiller;
Time and temperature at the end of chilling;
Initials of member of staff taking food out of chiller;
Confirmation of dating and labelling.
It is very important that staff maintain very high standards of handling practice
and personal hygiene when chilling foods including washing hands before
starting, using clean equipment, handling in designated area.
30
8.7
The blast chiller must be cleaned, sanitised and dried thoroughly after each
use. Instructions on cleaning are set out in the cleaning schedule.
31
9.0
Plating
9.1
Food for ward service shall be plated/assembled in the plating area in
accordance with patient requests. It is essential that the plating/assembly
process is efficiently organised and controlled to ensure heat loss/gain in
foods is minimised. The temperature of food to be served to patients must be
recorded on FSS2.
9.2
Hot food for plating shall be cooked/regenerated as close to the
commencement of food service as practicable and never more than 1 hour
prior to service starting.
9.3
Hot food shall be kept above 82ºC by storage in bain maries, hot cabinets or
ovens prior to service.
9.4
All hot cabinets and bain maries shall be preheated in accordance with their
manufacturers operating instructions.
9.5
Food brought to the plating area shall be kept covered until service
commences.
9.6.
Pre-portioned cold food for ward service shall be stored in the chilled holding
area until 30 minutes before the commencement of service. It shall be
brought into the plating area in batches to minimise heat gain.
Distribution
9.7
The efficient safe delivery of food to the food service point is important. The
aim should be to minimise delays and possible hazards.
9.8
Food for wards will be delivered by catering assistant. All food leaving the
catering department shall be completely covered in either a food service
trolley or insulated container.
9.9
Prior to loading the trolley, catering staff shall ensure:♦
♦
♦
trolley and insulated containers are clean.
food is checked for quality and temperature.
after loading hot line trolleys have been boosted to ensure food
temperatures are maintained above 63ºc.
9.10
All vehicles used for the transport of food should be dedicated catering
vehicles. On no account shall food trolleys be carried in vehicles used for
transporting soiled linen, clinical waste and so on. Vehicles must be kept
clean and in a good state of repair.
9.11
Food distribution systems must be capable of maintaining the core
temperature of hot foods above 63ºc and cold foods below 8ºc.
32
9.12
The effectiveness of food distribution systems will be monitored. A system of
Ward Quality Audit shall be carried out. All wards will be visited within a three
month period and a Ward Quality Audit Report FSS6 completed. Deficiencies
in food distribution systems shall be reported to the Catering Services
Manager.
9.13
On arrival at the ward area the porter will hand the food service trolley over
and inform ward staff that the food is ready for service.
9.14
On return to the kitchen, dirty crockery/cutlery will be taken to the dishwash
area for processing. The dirty trolley shall be completely emptied and cleaned
in the trolley wash/bay area. The trolley shall be thoroughly cleaned,
sanitised and dried using a disposable paper towel. Special care will be taken
to clean handles and other hand contact surfaces.
33
10.0
Food Safety Practice Codes: Food Service
Staff Service
10.1
Food service is the last link in the food safety chain. All the safety measures
put into food production can be wasted if food service conditions are not
carefully controlled. Customers shall be advised that food served may not be
free of nuts etc ie those customers with allergies and food allergies should
make ward staff aware of this. If a customer advises that they have allergies
the Catering Department should be advised and the Head of Production will
discuss it with them.
10.2
Adequate controls over the temperature of foods on display is necessary for
food safety and quality. The operating temperature of all hot and cold holding
service equipment shall be monitored and recorded. A thermocouple or
thermometer shall be fitted to the interior of all cold holding service
equipment. The operating temperature of the unit will be checked at the start
of each service session with an electronic probe thermometer. The readings
and action taken shall be recorded on FSS5.
10.3
Food service equipment should be capable of keeping:Hot foods above 63ºC
Cold foods below 8ºC
It will normally be necessary for hot cabinets and bain maries to maintain an
operating temperature of at least 80oC to maintain hot food temperatures at a
safe temperature. If the monitoring reveals that these temperatures are not
being achieved, the thermostat on the equipment should be adjusted to raise
or lower the operating temperature as necessary. If the unit is incapable of
maintaining these temperatures it should be checked by an engineer. If it is
incapable of maintaining these temperatures it should be replaced.
10.4
Where the temperature of cold foods rises above 8ºC they should be sold
within 4 hours or thrown away. Hot food that has not been maintained above
63ºC should be thrown away.
10.5
The operating temperatures of the bain maries and hot cabinets shall be
monitored at the start and end of service by the checking of the full range of
high risk foods using an electronic probe thermometer. The records of this
monitoring should be set out on FSS5.
10.6
Staff stocking food dispensers and chilled display units shall ensure that new
stock is placed behind or under old stock. All foods must be stored within the
load line indicated on the equipment. Containers of salads and so on shall
not be replenished. They shall be displayed in shallow containers in minimum
practicable quantities. Open food that has been on display shall be
discarded. When a container is empty a replacement container shall be put
out on display. All chilled display units should be stocked at minimum
34
practicable stock levels. At the end of evening service food that will be past
its use by date or best before date at midnight shall be thrown away.
10.7
Hot cabinets, bain maries and other hot holding equipment shall be emptied at
the end of each service session and leftovers thrown away. Foods for
breakfast will be discarded at 10:30 am and thrown away.
10.8
Foods on display shall be covered as far as is practicable. Hot foods shall be
displayed in containers with lids prior to service.
10.9
Clean serving utensils shall be used for handling foods. On no account shall
serving staff handle high risk foods with their bare hands. It is not
recommended that staff handle money and serve food. However, where this
is necessary staff shall wash their hands frequently to minimise risks.
Ward Service
10.10 The service of food at ward level must be carried out as quickly and efficiently
as possible for reasons of quality and food safety. This requires co-operation
between ward and catering staff. To facilitate clear communication and coordination the following measures shall be implemented:•
A schedule of ward service times and arrangement should be agreed
between the Catering Services Manager and Directorate General
Managers.
•
Ward staff should sign to acknowledge receipt of the trolley.
•
A statement advising that certain foods may contain ingredients that
may be unsuitable for some consumers i.e. those with allergies and
food intolerances should advise the nursing staff and a member of the
Food Production Team will go and discuss their requirements and
Catering Department will attempt to accommodate their request. There
is a statement on the reverse of the Menu Card giving advise regarding
allergies.
10.11 The Catering Services Manager shall ensure that food service systems are
capable of maintaining the temperature of hot foods above 63ºc and cold
foods below 8ºc. However if patients are to receive their food in an optimum
condition it must be served as quickly as possible upon arrival at the ward. If
the temperature of the food on arrival at the ward level is not met, then the
food shall be returned to the Catering Department. Food service from hot line
trolleys should commence immediately on arrival at the ward. The aim should
be to ensure that all meals are distributed within 30 minutes. Once served hot
foods may be consumed up to 1½ hours of arrival to accommodate the needs
of slow eaters and patients who need assistance to eat their meal. After 1½
hours any hot food shall be thrown away.
35
10.12 Cold foods should be consumed within 1½ hours or on delivery immediately
dated and labelled and placed in a refrigerator. The refrigerator should be
capable of maintaining food temperatures below 5ºc.
The operating
temperature of the refrigerator shall be monitored and recorded in accordance
with 6.11 above. Foods shall be discarded after 24 hours.
10.13 Ice cream shall always be served frozen and never refrozen once it has
started to thaw. Ice cream shall be eaten within 1½ hours or thrown away.
10.14 Foods shall be pureed in the main kitchen and not prepared at ward level.
10.15 Staff involved in the service of foods shall wear a disposable apron or tabard
dedicated solely for food service. They shall wash their hands thoroughly at
the wash hand basin before putting on the apron/tabard prior to commencing
food service. The aprons shall be stored in the ward pantry or similar ‘clean’
area. Where a disposable apron is used it shall be of a different colour to
those used for other tasks.
10.16 Where there are feeding difficulties at ward level, e.g. where patients are
away from the ward at meal time undergoing tests and so on, the Catering
Services Manager shall ensure that adequate arrangements are made for the
provision of late meals.
Special functions
10.17 The majority of food poisoning incidents are associated with special functions.
The following additional food safety measures shall apply:♦
All food will be prepared, handled, cooked and stored as set out in the
relevant sections of system;
♦
The menu will be agreed with the customers normally a minimum of
7 days prior to the event to allow the necessary orders to be placed and
food production planned;
♦
Function foods will be transported in clean covered containers;
♦
Hot function foods will be transported to the venue just in time for
service, i.e. within 30 minutes of the start of service. The temperature
of food on arrival will be checked. Foods which are below 63ºC will be
withdrawn from service. The temperature and time shall be recorded
on Form FSS10.
♦
Hot function foods will be stored in a pre heated food service trolley
capable of maintaining food temperatures above 63ºC prior to service.
♦
The temperature and time of hot foods at the end of attended service
shall also be recorded on Form FSS10 together with any customer
comments.
36
10.18
♦
Cold foods shall be prepared and stored in a chiller until 30 minutes
before the start of the function. It shall be transported in a clean
covered trolley. The time and temperature of food on removal from the
chiller will be recorded on Form FSS10.
♦
The time at the conclusion of attended food service shall be recorded
on Form FSS10.
♦
The maximum time cold food should be displayed should be limited to
four hours. It is good practice to display minimum quantities and restock in batches. The main stock shall be kept in the refrigerator.
♦
All food returned at the end of service must be thrown away.
♦
All food should be covered until immediately before service.
♦
All food service utensils shall be thoroughly cleaned and sanitised
before use.
♦
A separate serving utensil shall be provided for each dish.
♦
Any disposable plates placed out on display shall be discarded at the
end of food service.
♦
Customers shall be discouraged from removing food at the end of the
function.
On occasions Trust staff may place an order with an outside caterer for a
function or a meeting. Where they intend to do so they should contact the
catering department and they will be supplied with an outside suppliers form
FSS18 to complete. These forms shall be returned to the Catering
department and will be held for three months following the event.
37
11.0
Food Safety Practice Code: Personal Hygiene
11.1
The maintenance of high standards of personal hygiene is essential for the
safe production of food. It is also a legal requirement. Food handlers shall
comply with the requirements of this system.
Employment of staff
11.2
The job descriptions and contracts of all prospective food handlers shall
include reference:♦
♦
♦
♦
11.3
offers of jobs being conditional upon satisfactory health screening
agreement to comply with the requirements of the Food Safety System.
disciplinary consequences of non compliance with Food Safety System
requirement to undergo the necessary food hygiene training
commensurate with the needs of their post.
No personnel shall be engaged to work in the Catering Department before
obtaining a Medical Clearance from the Occupational Health Service. The
Catering Services Manager is responsible for making the necessary
arrangements. The Catering Services Manager is responsible for ensuring
that all staff interviewed have completed Occupational Health and Declaration
of Health Forms (FSS12 and FSS13) and that any prospective employee has
been declared fit prior to commencement of duty in the Catering Department.
The Occupational Health Service is based in the Kettering General Hospital
and can be contacted on 01536 492234. The Occupational Health Manager
is Jackie Farrow.
The Catering Services Manager should carry small stocks of these
questionnaires obtainable on request from the O.H.S.
A sample
questionnaire is attached in FSS12.
11.4
Each person employed in the Catering Department will be required at the
commencement of their employment to sign an agreement to report infection
(See FSS13) and will also receive a hand-out on Advice on Hygiene. (See
FSS14)
The Catering Department shall not employ any person within the Catering
Department without receiving express agreement from the Occupational
Health Service regarding their suitability for employment as a food handler.
11.5
All catering staff are legally required to report immediately to the Head of
Production/Catering Services Manager, or in their absence, the Senior
Supervisor on duty, any of the following circumstances:-
If suffering from an illness or condition involving vomiting, diarrhoea,
jaundice, skin rash, septic skin lesions, boils or infected cuts however
small, a weeping or scaling skin lesion on an exposed area of skin, or
has had contact with any person suffering from an infectious disease.
38
Detailed advice on the handling of these cases is contained in the
Trusts Hospital Infection Control Policies.
11.6
The Head of Production/Catering Services Manager, or in their absence the
Senior Supervisor on duty, shall notify the Occupational Health Nurse as soon
as possible if any member of staff reports that they are, or have been
suffering with complaints as detailed above.
If the Occupational Health Nurse cannot be contacted, then the member of
staff concerned shall be withdrawn from duty and asked to refer themselves to
their own GP. Any such member of staff shall only be permitted to return to
work within the catering department on obtaining the agreement of the
Occupational Health Service and signing Health Questionnaire (FSS13a).
The guidelines in the Trust Hospital Infection Control Policies shall be
followed.
11.7
Where a member of staff has been sent home suffering from diarrhoea
or vomiting, the food they have been preparing shall be considered to
be contaminated and shall be thrown away. If they vomit within the food
production environment all equipment and surfaces that are
contaminated shall be cleaned and disinfected.
11.8
Where more than one member of staff is ill at work, the Head of
Production/Catering Services Manager shall immediately investigate possible
links and act accordingly. They shall consult Control of Infection for advice if
necessary.
Induction
11.9
Upon appointment all staff shall be subjected to a structured induction
programme. During this induction programme the importance of food hygiene
will be emphasised. New employees will be talked through a copy of the
Food Safety System and the Essentials of Food Hygiene FSS14 before
starting their duties. The Head of Production who conducts the induction shall
explain the relevant parts of the Food Safety System to them. This will be
recorded on their induction record.
11.10 The induction programme shall also include:(i)
The relevant parts of this system and their part in its success;
(ii)
Introduction to bacteriology;
(iii)
Personal hygiene and health - need for good standards
- reporting of illness
- overclothing
- hand hygiene
39
(iv)
Cross contamination - colour coding
- food storage separation
- cleaning and clean as you go
(v)
Food storage - Temperature controls
- Dating/labelling
- Batch preparation
- Monitoring
(vi)
Food production, service - Temperature controls
- Production controls
- Monitoring
(vii)
Waste disposal
(viii)
Pest control - Signs of pests
- Reporting procedures
- Preventative measures
(ix)
Use of probe thermometer and completion of records.
11.11 Where food handling staff become aware that they are suffering from illness
or conditions which may lead to food contamination, when they are off duty,
they shall as soon as possible contact the Head of Production / Catering
Services Manager by telephone.
These conditions include diarrhoea,
vomiting, infected, weeping or scaling skin lesions, boils, septic lesions,
discharges from their ear, eye or nose. The Head of Production / Catering
Services Manager shall refer them to their General Practitioner. They shall
also immediately contact the Occupational Health Nurse for advice.
Personal hygiene rules
11.12 All staff will be instructed in the “Essentials of Food Hygiene” set out in
FSS14.
11.13 Small cuts shall be fully covered with a clean blue waterproof dressing.
Fabric dressing for larger wounds must be completely covered with a plastic
disposable glove/finger stall. The Head of Production shall ensure that there
are sufficient quantities of waterproof dressings and other first aid material in
the first aid kit. Staff shall report the loss of a dressing during work to their
supervisor who shall take appropriate action.
11.14 All accidents, however minor, must be reported in the accident book.
11.15 All staff must maintain high standards of personal hygiene and are
responsible for their own acts or omissions.
40
11.16 Hand hygiene is very important. Hands and arms shall be washed using
sound techniques. A copy of hand hygiene instructions to be given is
included as FSS17.
Hands and arms must be kept clean by washing them in running warm water
with soap, rinsing them and thoroughly drying them. Hand washing must be
carried out in the wash hand basin provided.
Hands must be washed:♦
Before starting work;
♦
On returning after a break;
♦
After touching face or hair, coughing, sneezing or blowing your nose;
♦
After handling raw foods or refuse;
♦
Before handling high risk foods;
♦
After using the toilet;
♦
After smoking;
♦
Regularly during the working day;
♦
On removing rubber or disposable gloves.
11.17 Nailbrushes shall not be used for routine hand washing. They shall be
provided in toilet areas only and shall be cleaned and sanitised daily or
disposables shall be used..
11.18 Fingernails must be short, unvarnished and they should not be bitten.
11.19 On arrival at work staff will go directly to the changing room to change into
their overclothing. Protective white overclothing including a hat and hair net
must be worn by everyone entering the kitchen or production areas. Staff with
beards shall either keep their facial hair short or covered with a snood.
11.20 On arrival at work staff shall:i)
ii)
iii)
iv)
Comb their hair to remove loose hairs;
Put on their hair net/hat and adjust it as necessary;
Put on their protective overclothing;
Wash their hands.
All food handling staff shall enter the department via the hygiene bay. They
shall wash their hands prior to entry to the department.
11.21 On commencement of their employment catering staff shall be issued with
sufficient overclothing to allow them to wear a clean set every working day.
Protective overclothing shall be clean and in good repair. It must cover all
outdoor clothing. The style of protective clothing shall be of a type that has no
buttons or external pockets. Staff working in the chilled preparation area
preparing salads and sandwiches shall also wear disposable plastic over
sleeves in addition to their normal overclothing. Work wear shall not be worn
on journeys to and from work. Overclothing must be changed daily or more
41
often if it becomes very dirty. Overclothing shall be laundered through a
controlled route. All overclothing shall be laundered via the Trust Laundry
Service. Until this service is fully operational, staff who launder their own
uniforms shall wash the garments on a hot wash, thoroughly dry and iron
them. Clean garments must also be protected from risks of contamination
within the home, e.g. domestic pets.
11.22 Plain banded rings or medical alert chains/pendants are permitted but must
be kept clean. All other jewellery including watches shall not be permitted in
the department.
11.23 Food or drinks shall not be consumed in the department.
11.24 Personal effects, bags, papers and so on shall be left in the changing room.
11.25 Changing room shall be kept clean and tidy. Separate lockers will be
provided for the storage of clean overclothing and outdoor clothing. No
overclothing shall be stored on top of the lockers.
11.26 A wash hand basin with bactericidal soap, hot and cold water and hand drying
facilities shall be provided in all changing rooms and toilets. A notice
reminding staff of the need to wash their hands after using the toilet shall be
displayed.
11.27 The Head of Production shall keep a stock of disposable coats and head
coverings for visitors including Estates Personnel. No-one shall be allowed
into the kitchen unless they are dressed in clean overclothing. Please see
also note in 14.4 below.
11.28 No mobile phones are permissible in the Catering areas including the servery
area
11.29 Personal effects – separate lockers are provided for personal effects not
permitted to be taken into the Catering areas
11.30 Any new piercing is to be covered with blue plaster or blue tape until healed.
When the piercing has healed all jewellery is to be removed. No jewellery is
to be worn with the exception of one plain gold wedding band. This directive
includes ear piercing.
42
12.0
Food Safety System Practice Code: Pest control
12.1
Pests such as rodents, birds, cockroaches and other insects spread disease,
spoil food, damage buildings and put customers health at risk. Their
presence cannot be tolerated and they must be systematically eliminated.
This practice code details the necessary measures to ensure this objective is
achieved.
12.2
The Catering Department and other food handling areas shall be covered by a
pest control contract with a specialist pest control company (Member of British
Pest Controllers Association). An officer nominated by the Chief Executive
will co-ordinate the management of the contract, receive pest notifications and
take a lead responsibility.
The nominated officer for the Trust is
Mrs Clara Partridge, Housekeeping Manager.
12.3
A standard NHS form of pest control is to be used. Notwithstanding the
generality of the previous statement the pest control contract shall include
provision for:-
12.4
•
A minimum of eight routine service calls per year;
•
Provision and maintenance of insect detectors and bait boxes in
risk areas such as the kitchens;
•
Provision of electric fly killers in food handling areas and replacement
of bulbs annually;
•
Provision of emergency call out service with a maximum response time
of 24 hours;
•
Provision of written reports on conditions by the contractor on every
inspection;
•
Technical support including the identification of specimens where
necessary;
•
Provision of COSHH data on all poisons used on site;
•
Provision of quality assurance visits a minimum of twice per year by
staff not normally deployed to the contract and the provision of a written
report.
high
The nominated officer shall collate pest contractors reports and copies of
these and pest reports shall be filed and made available to the local
Environmental Health Officer if required.
43
12.5
The Head of Production / Catering Services Manager shall immediately notify
the nominated officer of any sightings of pests in or around food rooms. The
nominated officer shall co-ordinate the necessary response by the contractor.
12.6
Prevention is a better pest control strategy than cure. The Catering
Department shall be proofed to prevent access by pests. The measures shall
include:•
Fly proofing to openable windows or skylights which open into food
handling areas. The screens are to be removable and shall be taken
down and cleaned at the end of each quarter;
•
All external doors must be maintained in good condition and be rodent
proof with metal kick plates along the base of the door;
•
All outside doors must be kept closed or fitted with heavy duty plastic
strips or flyscreens;
•
All holes in the exterior of the building shall be sealed;
•
Drains, manhole covers and chambers shall be maintained in good
condition;
•
Soil and ventilation pipes to drainage systems to the catering
department shall be fitted with a wire balloon/cage.
12.7
The effectiveness of proofing shall be assessed by the Head of Production in
their monthly audit and reported defects on a works requisition for action.
12.8
All external refuse storage areas will be kept clean and tidy. Any external
storage of refuse shall be placed in bins with a lid. The bin shall be made of a
cleansible material. The bins shall be thoroughly cleaned once a month after
emptying. Suitable arrangements shall be made for cleaning external refuse
storage areas.
12.9
All catering staff shall receive instruction on the visual appearance and signs
of infestation of common pests. They will be instructed to advise the Head of
Production of any pest sightings or signs.
44
13.0
Food Safety Practice Codes: Cleaning and Waste Disposal
13.1
“Cleanliness is next to Godliness” and it is a very important part of food
hygiene.
All food rooms, equipment and utensils must be cleaned
systematically and to a high standard.
13.2
The systematic cleaning of a food room requires the development of a
cleaning schedule. A cleaning schedule shall be prepared by the Head of
Production / Catering Services Manager and the Chemical Supplier to the
department. It shall detail:♦
♦
♦
♦
♦
♦
All cleaning tasks;
Methodology of cleaning;
Personnel responsible;
Equipment to be used;
Safety precautions;
Standard to be achieved.
A copy of the cleaning schedule is included as Appendix 7.
13.3
The majority of cleaning tasks can be carried out by catering department
personnel. However, high level cleaning, deep cleaning of refrigerator coolers
and other equipment shall be covered by the Estates Department or
contractors. A schedule of the high level and deep cleaning tasks to be
performed will be prepared by the Head of Production/Catering Services
Manager. These tasks will be completed at six month intervals.
13.4
Staff shall be responsible for the correct cleaning of equipment and the
completion of the necessary cleaning record. (See FSS15)
13.5
Buckets, mops and other cleaning equipment will be filled, cleaned and
emptied in the sluice tank in the cleaner’s room. On no account shall they be
emptied in food preparation sinks.
13.6
Chemicals and cleaning equipment shall be stored in the cleaner’s store. No
chemicals shall be stored in food stores.
13.7
Cleaning chemicals shall be stored, decanted and used in the cleaning
equipment provided. They must NEVER be stored in food containers
such as cups or jugs. This type of poor practice has caused accidental
poisoning in the past.
13.8
Chemical containers shall be clearly marked with a sign which indicates what
is inside them.
13.9
A separate dustpan and brush shall be kept in the cleaning store for clearing
of crockery/glass breakages. After clearing the glass shall be placed in a
thick cardboard bag/box and placed in the external waste bin. Any cloths
used for mopping up breakage shall be thrown away afterwards.
45
13.10 Staff shall ensure that the correct colour coded equipment, i.e. bucket and
cloths, are used for cleaning:Tables/food production equipment/walls
kitchen production areas
– yellow/orange
Floors
– green
* Toilets/changing rooms
– red
* These are cleaned by domestics.
Disposable cloths shall be used.
Washing up
13.11 It is essential that utensils and crockery are thoroughly cleaned and sanitised
after use. All on site lunch/evening service crockery, service utensils and
cutlery will be returned to the main kitchen for washing. Beverage mugs and
breakfast crockery, etc, will be washed at ward level. They will be washed
using the dishwasher provided. Catering staff shall ensure that the flows of
clean and dirty crockery in the dishwash area are kept apart.
13.12 All food production utensils including chopping boards and so on shall be
washed in the pan washer.
13.13 The wash and rinse temperatures of the dishwasher and pan washer should
be monitored. If they fall below the temperatures recommended by the
manufacturers an engineer should be called.
13.14 Both the dishwasher and pan washer will be emptied at least daily and
thoroughly cleaned. Special care should be taken to ensure jets are clear.
13.15 If the pan washer breaks down food production equipment shall be washed in
the flight dishwasher or by a two sink method.
13.16 If the dishwasher breaks down the Head of Production / Catering Services
Manager shall assess the situation and take appropriate action. Normally
hand washing will be implemented using a two sink method or disposables
shall be used.
Refuse
13.17 If refuse is not disposed of properly it can attract pests to the department and
present foreign body risk. The guidelines set out below on the disposal of
waste must be followed.
46
13.18 Food waste shall be disposed of down the waste disposal unit. In the event of
a breakdown it shall be disposed of via an alternative waste disposal unit.
13.19 Non food waste, with the exception of cardboard, will be placed in black
plastic sacks. Glass and open cans shall be placed in thick cardboard sacks
or boxes. They are then placed in the external refuse bin. When the bags are
full they will be sealed. They will be taken out to the outside storage bins at
the end of the service session. All refuse shall be removed from the kitchen
and placed in the refuse bins at the close of service in the evening. Clean
cardboard waste shall be flattened, stacked in a cardboard box for collection
by portering staff.
13.20 Refuse containers provided shall be of a suitable durable cleansible material.
They shall be cleaned daily. Any damaged containers or lids should be
reported to the Head of Production for replacement.
13.21 All refuse containers, with the exception of the dishwash area and trolley
clearing area, shall be fitted with lids. They shall be lined with a disposable
bag/sack and they shall be foot operated.
13.22 The Trust has a service contract with an external refuse disposal contractor,
i.e. District Council, for the efficient disposal of waste. The contractor shall
provide sufficient containers, i.e. wheel bins, to contain all the refuse likely to
be accumulated between collections. The bins will be cleaned by the
contractor as part of the service agreement.
13.23 Food Trolley Cleaning
Prior to Lunch Service
The inside of the food trolleys will be checked for debris and spillages, debris
removed and spillages wiped, the outside and handles of each trolley wiped
with a cloth and sanitiser. Trolley returned to dishwash area.
Following Lunch Service
Food trolleys will be thoroughly cleaned, inside and outside. Any loose debris
will be removed from the trolley and each trolley will be sprayed with sanitiser
and wiped with a cloth.
47
14.0
Food Safety Practice Codes: Maintenance
14.1
Poor, badly planned or executed maintenance can create food safety
problems. The following conditions shall apply.
14.2
Defects in buildings or equipment shall be reported to the Estates department.
(i)
Records of requisitions to the Estates Department for maintenance
shall be kept in the Works Requisition Book.
(ii)
For “emergency” requests the Estates Department shall be
contacted by telephone. The contact number is extension 3481.
(iii)
For “emergency” requests out of normal office hours, contact the
on-call Estate Officer via the switchboard.
v)
The Catering Services Manager and a representative from Estates
shall meet once a month to review progress on maintenance issues.
14.3
Upon arrival at the department, contractors shall report to the Head of
Production or a Supervisor. They shall be escorted to the room, area or
equipment which is in need of repair. Prior to starting any work, the Head of
Production shall make sure that suitable measures have been taken to protect
food and food equipment against risk of contamination. They shall ensure
that staff are protected against any risks that may arise out of the works.
They shall also make sure that the catering staff take care in the area.
14.4
On completion of the work the Head of Production or his representative shall
satisfy himself that the area or equipment that has been the subject of the
works is in a suitable condition prior to re commencement of food handling
activities. They shall also ensure that all visitors complete the Visitors Notice
Hygiene Policy FSS13a).
14.5
Contractors employees working in food rooms must NOT handle any food
whilst working in the area. If they require any food to be moved to allow them
access they shall ask a member of the catering department to assist them.
14.6
Contractors shall NOT eat or smoke in any food room.
Production will advise where these activities are permissible.
14.7
All materials used at any time by Estates department or contractor shall have
been assessed and approved for use under COSHH
14.8
Every contractor MUST ensure that all waste materials are disposed by at the
end of each working session. The materials must normally be placed in the
appropriate waste disposal bin. The disposal of larger volume of waste
arising from works should be the subject of prior consultation and agreement
between the contractor, Estates Manager and Catering Services Manager.
48
The Head of
14.9
The contractor shall not use any sink or drain within the department for the
disposal of liquid waste. e.g. paint or similar materials.
14.10 Contractors employees must maintain high standards of personal hygiene
whilst working in the food room e.g. no spitting no smoking and no eating.
14.11 A good standard of housekeeping must be maintained in all work areas.
14.12 Contractors employees shall, if they are going to be handling food equipment,
wash their hands on entry to the kitchen and frequently during the work
session. They shall take care not to contaminate food surfaces with
oily/greasy hands.
14.13 Contractors employees shall wear clean, washable over clothing including
head covering. They should be careful not to carry small tools, pens etc. in
their pockets as these may fall out whilst working on food equipment.
14.14 Contractor employees should NOT stand on food equipment or preparation
tables. Normally a suitable alternative means of access should be provided.
Where this is not practicable the food equipment must be completely covered
with suitable clean impervious sheeting.
14.15 Prior to commencing work over food equipment contractors should either
arrange with the Head of Production to have the equipment covered with
suitable clean impervious sheeting or moved. The sheeting to be securely
held in position by tape.
14.16 Contractors employees shall be careful not to over lubricate equipment,
particularly, mixers, as excess lubricant can get into food. Always use
vegetable based oils for food equipment.
14.17 Take care with belts, washers and nuts etc. that are removed from machinery.
Do not place them on top of food equipment or where they can get knocked
into the product. Make sure all the nuts and bolts etc. are removed or
accounted for at the end of the job. Food contact disposables or equipment
MUST NOT be used for the storage of parts.
14.18 Contractors employees must be particularly careful with glass breakages and
any work involving the repair of windows etc. should take place out of food
production hours and only when all food equipment in the area has been
covered in accordance with 14.14 above or removed.
14.19 Protect fluorescent lights with acrylic sheaths or diffusers, as breaking lights
can cause glass particles to be spread over wide distances.
14.20 When food equipment is repaired by welding, the weld must be ground down
to a smooth finish prior to the equipment being reused.
49
14.21 When fitting food equipment into a food room where practicable fit flexible
connections to all services i.e. gas, electrical, water and castors to equipment
as this will allow it to be moved for cleaning. Where it is not possible to use
flexible connections, adequate clearance must be allowed between equipment
and adjacent wall surfaces (approx. 18") to facilitate cleaning operations.
14.22 When repairing food equipment only use food grade materials such as the
specific plastics polypropylene or stainless steel. These do not normally
corrode or shatter.
14.23 The above advice is intended to cover minor works and routine maintenance.
The local authority Environmental Health Officer and the Trust’s
Environmental Health Adviser should be contacted for specific advice if any
works involving major disruption to food rooms are planned.
14.24 It is recommended that service/maintenance contracts be implemented to
cover the routine maintenance/planned preventative maintenance of key food
production equipment and refrigeration equipment.
14.25 The accuracy of the various electronic probe thermometers used within the
department shall be routinely assessed by the Medical Electronics
Department. All probes will be labelled with unique reference numbers. The
Medical Electronics Department shall on the label indicate date of next
calibration. These checks will be recorded on Medical Electronics database.
The accuracy of other temperature recording equipment shall also be
assessed by taking matched readings with a thermometer of known
calibration at once every six months. If the readings on the chart recorder
vary from the probe reading by more than 1ºc, the unit should be recalibrated.
The Woodley system shall be calibrated annually by an external contractor.
50
15.0
Food Safety Practice Codes: Training
15.1
The provision of well trained and motivated staff is essential to the safe
production of food. Training of staff to carry out their tasks properly is also a
legal requirement.
15.2
The Head of Production shall ensure staff receive training commensurate with
the needs of their post. This shall include:♦
♦
♦
♦
♦
Induction
Hygiene Awareness – included in Induction Pack
Formal food hygiene training
Practical Instruction
Nutritional training course
15.3
All staff shall go through the documented Induction programme. They will be
taken through the programme by the Head of Production. The induction
programme shall include the Essentials of Food Hygiene (see FSS14). This
element of their induction programme must be carried out prior to them
starting work in the kitchen.
15.4
A Hygiene Awareness programme will be communicated to staff following
their induction. New starters shall be subject to adequate supervision. This
programme shall include:(i)
The relevant parts of this system and their part in its success;
(ii)
Introduction to bacteriology;
(iii)
Personal hygiene and health - need for good standards
- reporting of illness
- overclothing
- hand hygiene
(iv)
Cross contamination - colour coding
- food storage separation
- cleaning
(v)
Food storage - Temperature controls
- Dating/labelling
- Batch preparation
- Monitoring
(vi)
Food production, service - Temperature controls
- Production controls
- Monitoring
(vii)
Waste disposal
51
(viii)
Pest control - Signs of pests
- Reporting procedures
- Preventative measures
(ix)
Use of probe thermometer and completion of records.
This Hygiene Awareness programme shall cover the underpinning
knowledge and the practical competencies necessary to complete
tasks to a satisfactory safe standard.
15.5
All food handlers working in the department shall undergo the Chartered
Institute of Environmental Health (CIEH) Foundation Certificate in Food
Hygiene course or its equivalent. They will complete this training within three
months of joining the department.
15.6
Cooks and supervisors shall undergo the CIEH Intermediate Certificate in
Food Hygiene course or its equivalent.
15.7
Head of Facilities, Catering Services Manager and Head of Production shall
undergo the CIEH Advanced Certificate in Food Hygiene course or its
equivalent and training in hazard analysis critical control point systems.
15.8
All training that staff undergo will be recorded on a personal job training
record form (see FSS9). These records will be maintained by the Catering
Services Manager. The record shall be endorsed by both the trainee and the
trainer.
15.9
The Catering Services Manager will, at their discretion, develop written job
instructions to support key food safety tasks. An example is included as
Appendix 4.
15.10 The training needs of staff shall be reviewed annually and when new
equipment/working practices are introduced or where they change jobs within
the organisation.
15.11 The provision of refresher training is good practice. The provision of refresher
training is at the Head of Production and Catering Services Manager’s
discretion. However the aim should be to carry out refresher training
annually. The refresher training may cover changes in menus and their
implications, new legislation, E.H.O reports or changes in this system.
15.12 Casual staff shall be covered by the above regime.
15.13 The Head of Production and Catering Services Manager shall prepare a
training plan annually to identify the training needed for each member of staff.
52
15.14 The training needs of non-catering food handlers will be assessed by the
Operational Managers. They must receive supervision and instruction and/or
training in food hygiene commensurate with the needs of their post. This will
involve an objective assessment of their training needs and the delivery of
targeted training inputs to satisfy those needs. This will include the
underpinning knowledge and the practical competencies necessary for them
to discharge their duties. The training records for these groups of staff shall
be maintained in accordance with Trust Policy.
53
16.0
Food Safety Management Practice Code:
Complaints and incidents
16.1 Food complaints and incidents must be handled professionally and properly
investigated. The following practice code sets out a framework for dealing
with these matters.
16.2 The Catering Services Manager and Head of Production shall be responsible
for the control, investigation and handling of complaints. They shall ensure
that all staff are trained to respond to complaints and take appropriate action.
16.3 All complaints relating to the following categories shall be recorded on form
FSS16:
– alleged food poisoning
– foreign bodies in food
– food not fit for consumption.
Alleged food poisoning
16.4 Where the complainant alleges food poisoning has occurred, the member of
staff receiving the complaint shall refer the matter to The Catering Services
Manager or Head of Production. They shall immediately contact Control of
Infection. The Infection Control Doctor or Consultant in Communicable
Disease shall decide if the Trusts Outbreak Plan is to be implemented in
accordance with the Trust’s Hospital Infection Control Policies.
Food complaints
16.5 All members of staff receiving a food complaint regarding food that allegedly
contains a foreign body or that is unfit to eat, shall immediately refer the
matter to The Catering Services Manager or Head of Production. In cases of
serious incident a separate incident reporting procedure will be followed.
16.6 They shall, where possible, see the complainant personally. They should:♦
Apologise, but accept no liability;
♦
Offer a refund or replacement;
♦
Ask to examine the food;
♦
Ask the complainant to release the food and foreign body to
them for further examination;
♦
Record all details on the complaint form FSS16;
♦
Assess the severity of the incident and if necessary start an
immediate investigation into it;
54
16.7
♦
If the foreign body is potentially harmful or dangerous, e.g. glass,
all suspect foods that may be affected must be withdrawn from
sale and quarantined;
♦
Inform the Supplies Department and food suppliers of the
complaint and invite them to view the complaint;
♦
Inform the local E.H.O of incidents that involve potentially
harmful or dangerous foreign bodies;
♦
Write to the complainant on completion of the investigation.
♦
Copies of the completed complaint form should also be
forwarded to the Trust’s Complaint Officer.
Written complaints and formal complaints shall be forwarded to the Trust’s
Complaints Officer who will co-ordinate the Trusts response. Complaints
referred to the Complaints Officer shall be handled in accordance with the
Trusts Complaints System.
Food Alerts
16.8
The department will become aware of food alert either through contact by the
Consultant in Communicable Disease Control, the local E.H.O, H.H.P.A,
suppliers or reports in the national press regarding product recalls. The
Catering Services Manager shall be responsible for communicating the
information within the Trust. When this occurs the Catering Services Manager
shall assess whether or not the affected food ingredient or batch is used
within the department and if so check the stocks. He shall ensure that all
products, including those held in chillers and freezers, produced with
potentially suspect ingredients shall be removed and destroyed so that they
cannot be used for human consumption. If the product is in stock it shall be
immediately removed to the quarantine area for removal by the supplier or
destruction. If there is any doubt about stocks the Catering Services Manager
shall contact the supplier and or the local E.H.O for advice.
55
17.0
Food Safety Practice Code: Management Audit
17.1
The Catering Services Manager or Head of Production or their nominated
assistant shall carry out an audit of the Food Safety Management System
once a month. At least one audit in every six months shall be carried out by
the Catering Services Manager.
17.2
The audits will be carried out in the following manner:(i)
They shall allocate time to carry out the audit. It shall be carried out as
a separate exercise and not combined with other duties.
(ii)
It shall be carried out systematically, i.e. following a clear trail from food
delivery to service. All comments will be recorded on the Managers
Audit Form (FSS11).
(iii)
They shall inspect all areas and make a balanced professional
judgement on the standards. If the standard is not reached comments
on the shortfall should be recorded on the form to allow follow up.
(iv)
The audit will also include an examination of a days monitoring records
for the Food Safety System. The day will be taken at random from the
day of the last audit. To facilitate this audit all records of the system
will be kept in a marked file in the catering department office for a
period of three months.
(v)
The timing and day of audit should be varied and should cover
weekends, bank holidays and evenings.
17.3
To facilitate audit all records generated by the Food Safety System shall be
kept for a minimum of three months. They shall be stored in an accessible
area in the Catering Department office.
17.4
It is necessary for the Trust to be able to demonstrate that its systems are
effective. The following activities will be undertaken to verify the system:
♦
♦
♦
♦
♦
Checks on critical control points
Checks on monitoring records
Inspections by Catering Services Manager
Inspections by external bodies, such as local Environmental Health
Officers and Trust Environmental Health Officer
Review of incidents
56
18.0
Food Safety Practice Code: Review
18.1
This system shall be reviewed annually as a minimum by the Catering
Services Manager.
18.2
The review date is September 2010
57
Appendix 1
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
A
Kettering General Hospital PRODUCT TYPE: COOK - SERVE
NHS Foundation Trust
Restaurant at lunchtimes only
PURCHASE
RECEIPT
CATERING
STORES
PREPARATION
DISTRIBUTION
COOK
CHILL
HOT HOLDING
FREEZER
SERVICE
COLD HOLDING
58
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria, e.g.
Salmonella
Purchase from approved suppliers
Yes
(high risk
ingredients)
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport/receipt allowing bacterial
growth.
Temperature controlled transport for
high risk/perishable foods.
Frozen target below -18ºC
Maximum -12ºC
Chilled Target 1 - 4ºC
Maximum 8ºC
Put food away as quickly as possible
within 20 minutes.
Yes
(high risk
ingred’ts)
Check print out from
vehicle logger if available.
Check food temperature
with probe thermometer
Goods inward delivery
checks
FSS1
Stores Supervisor who
receives delivery
Cross contamination during raw to
cooked foods during transport or
receipt.
Separation of raw/cooked foods during
transport/receipt. Keep equipment,
e.g. probe thermometers clean and
disinfect before and after use. Good
personal hygiene, wash hands before
checking foods in and between loads.
Yes
(high risk
ingred’ts)
Manager/Supervisor
checks/delivery sheet.
Cleaning checks.
Manager Audit
FSS11
Stores Supervisor
Chemical contamination during
transport or receipt
Separate transport for food and
chemicals. Use chemicals in
accordance with suppliers instructions.
Yes
Manager/Supervisor
checks.
Manager Audit
FSS11
Stores Supervisor
Foreign body contamination.
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Supervisor checks.
Manager checks.
Manager Audit
FSS11
Stores Supervisor
59
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
catering
stores
HAZARDS
PRODUCT TYPE
Cook / Serve
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
(High risk
ingred’ts)
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Head of Production/
Stores Supervisor
Cross contamination from raw to
cooked foods.
Separation of raw/cooked foods.
Store prepared foods in separate
chiller.
Yes
(High risk
ingred’ts)
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Development of natural toxicants
in foods.
Store potatoes in cool, ventilated store
- do not expose to sunlight.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in separate chemical/
cleaners store. Use in accordance
with manufactures instructions.
Yes.
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within use by date or discard.
Head of Production/
Supervisor
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cooking from frozen is acceptable. If
so follow cooking instructions. Thaw
in raw meat chill in a container to
catch the blood / liquid.
Yes
(High risk
ingred’ts)
Yes
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of
Production/Cooks
60
MONITORING
DATE
20/02/08
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
HAZARDS
PRODUCT TYPE
Cook / Serve
AUDITOR
J. Gee
CONTROL MEASURES
CCP
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
(High risk
ingred’ts)
Cross contamination from raw to
cooked foods.
Separation of raw / cooked foods store
in appropriate store:-
Department
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print Out.
Head of Production
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area
Storage in
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
Development of natural toxicants
in foods.
Store potatoes in cool, ventilated store
- do not expose to sunlight.
Yes
Head of Production/
Supervisor checks.
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
Rotate stock. Date stock.
Yes
Head of Production /
Manager Audit
Head of Production
61
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Catering
HAZARDS
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
shelf life
Use within use by date or discard.
Department
(Cont’d)
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cook from frozen is acceptable. If so
follow cooking instructions. Thaw in
raw meat chill or rapid thaw in a
container to catch the blood / liquid.
Preparation
Temperature abuse - food left out
for excessive periods allowing
pathogenic bacteria to grow.
Prepare in batches.
Maximum time at room temperature
20 minutes in main kitchen.
Prepare / assemble high risk foods in
temperature controlled area.
Limit exposure of high risk foods in
temperature controlled area to 30
minutes.
Cross contamination from raw to
cooked foods.
Contamination from water
Preparation
AUDITOR
J. Gee
CCP
RECORDS
PERSON/S
RESPONSIBLE
Supervisor
FSS11
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of Productions
All persons preparing
food.
No
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Prepare foods in separate areas:Raw meats - use red coloured board /
knife, in raw meat
preparation area only.
Raw fish - blue board
Unwashed vegetables
- green board
Washed vegetables
- white board
Pastry area
- white board
High Risk Foods
- white board/
knife.
Good personal hygiene hand washing
between raw/cooked foods.
Use clean equipment.
Yes
(high risk
ingred’ts)
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Use potable water from sink in pastry
Yes
Supervision by Head of
Manager Audit
Head of Production
62
(High risk
ingred’ts)
Yes
MONITORING
DATE
20/02/08
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
AUDITOR
J. Gee
CCP
area for cold mixes
(Cont’d)
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Production
FSS11
All persons preparing
food.
Chemicals
Keep chemicals away from
preparation area.
Clean after food is prepared in
accordance with chemical suppliers
instructions.
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Foreign bodies
Good housekeeping remove waste
promptly.
Good standards of personal hygiene.
Exclude pests.
Keep environment and equipment in
good condition.
Keep food covered as much as
possible.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Failure to eliminate natural
toxicants.
Throw away potatoes that are green,
damaged or strongly sprouting.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Product contamination from use of
shell eggs.
Shell eggs shall not be used for
patients dishes. Liquid pasteurised
egg or dried products must be used.
Shell eggs may be used for staff after
thorough cooking, i.e. boiling for 10
minutes or by frying in staff restaurant
back bar.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Cooking
Failure to cook food properly thus
pathogenic bacteria survive
Cook thoroughly in appropriate
equipment using sound techniques,
stir casseroles/ soup to avoid cold
spots
Cook foods to a minimum core
temperature of 75ºC
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Cooking
Failure to eliminate natural
Boil all dried pulses for a minimum of
Yes
Time and temperature
Food Temperature
All staff
63
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
RECORDS
PERSON/S
RESPONSIBLE
toxicants
ten minutes until they are soft
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Head of Production /
Supervisors checks
Production Log Sheet
FSS3
Manager Audit
FSS11
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Cross contamination from raw
foods.
Yes
Shelf life abuse leading to
excessive bacterial growth.
Date and label
Use within 48 hours of chilling.
Yes
Head of Production
supervision/ Manager
checks
Head of Production
supervision/
Manager checks
Head of Production
supervision/ Manager
checks
Manager Audit
FSS11
Temperature abuse leading to
bacterial growth.
Store in reach in refrigerator in
temperature controlled area only.
Cover date and label.
Store in separate reach in refrigerator.
Maintain temperature below 3ºc.
Food Storage
Temperature Control Log
FSS2. Chart recorders
Food Storage
Temperature Control Log
FSS2
Head of Production
All persons preparing
food.
Head of Production
All persons preparing
food.
Head of Production
All persons preparing
food.
Chilling of
over
production
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Chill in accordance with instructions in
Food Safety Practice Codes No. 9.
Chill in blast chiller
Chill from +70ºc to <3ºc within two
hours.
30 minutes portioning
90 minutes chilling.
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Chilling of
Cross contamination from raw
Good standards of personal hygiene
Yes
Head of Production
Manager Audit
Head of Production
(Cont’d)
Cold
holding
checks
DATE
20/02/08
64
Yes
Head of Production
All persons preparing
food.
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
over
production
HAZARDS
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
foods, poor personal hygiene or
dirty equipment etc.
Clean equipment after use in
accordance with cleaning schedules
Clean and sanitise probe
thermometers before and after use.
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 75o C to ensure food
temperature kept above 63o C
Distribution
Temperature abuse leading to
growth of pathogenic bacteria
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
supervision/
Manager checks
FSS11
All persons preparing
food using chiller
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Head of Production
Food Service staff
Maintain temperature of hot foods
above 63ºc to wards / servery.
Maintain cold foods below 8ºc to
wards / servery
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered until service
commences.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered until service
commences.
Do not transport food and chemicals
together
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain cold or hot
service temperatures will allow the
growth of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food Service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
start of service, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food Service staff
(Cont’d)
Food
Service
- Staff
AUDITOR
J. Gee
65
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Patients
HAZARDS
Foreign body contamination of
food during service by patients
PRODUCT TYPE
Cook / Serve
CONTROL MEASURES
service
Keep food covered until service
commences.
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
66
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
B
PRODUCT TYPE: FROZEN FOODS TO
BE CONSUMED HOT
PURCHASE
RECEIPT CATERING
STORES
TRANSFER TO
CATERING DEPT
COLD HOLDING
DAY FREEZER
CHILL
COOK/
REGENERATION
THAWED
i.e. chicken meats
STORAGE OF OVER
PRODUCTION
FREEZE
STORAGE OF OVER
PRODUCTION
DISTRIBUTION
SERVICE
67
HOT HOLDING
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
Storage in
catering
stores
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria
Purchase from approved suppliers
No
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport /receipt leading to
bacteria growth
Specify temperature controlled
transport. Delivery temperature below
-18ºC
Maximum -12ºC
Store food within 20 minutes
No
Check print out from
vehicle logger. Check
food temperature with
probe / foil between pack
probe.
Goods inward delivery
checks FSS1
Stores Supervisor who receive
the delivery
Cross contamination during
transport / receipt from raw foods,
people, equipment, pests
Separation of raw/cooked foods during
transport/receipt Keep equipment .e.g.
probe thermometers clean and
disinfect before and after use
Good personal hygiene Wash hands
before checking foods and in between
loads
No
Supervisor checks/
delivery sheet
Goods inward checks
Cleaning checks
Goods inward delivery
check
FSS1
Manager Audit FSS11
Stores Supervisor who receive
the delivery
Foreign bodies from people, pests,
plants, premises, packaging
Keep foods covered/packaging intact
Pest free/good
environment/equipment
Yes
Good delivery checks
Manager/Supervisor
checks
Good delivery sheets
FSS1
Managers Audit FSS11
Stores Supervisor who receive
the delivery
Contamination by cleaning
chemicals during transport or
receipt
Separate transport for food and
chemicals. Use of chemicals in
accordance with suppliers instructions.
Yes
Manager/Supervisor
checks
Manager Audit FSS11
Stores Supervisor who receive
the delivery
Cross Contamination from raw
foods to frozen foods
Separation of raw and frozen foods.
Care with handling of raw meats
frozen on site
No
Supervisors check
Management check
Manager audit
FSS11
Stores Supervisor
68
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
PRODUCT TYPE
Frozen Food to be consumed hot
AUDITOR
J. Gee
CONTROL MEASURES
CCP
Temperature abuse - food
temperature rise allowing bacteria
growth
Good temperature controls over foods
in freezers. Maintain temperature
below -18o C
No
Temperature checks
Supervisors check
Food Storage
Temperature Log Sheet
FSS2
Stores Supervisor
Foreign body contamination
Keep foods covered and packaging
intact
Keep environment in good condition.
Yes
Supervisors checks
Management checks
Manager Audit FSS11
Catering Services Manager
Chemical contamination of foods
Store chemicals in cleaners store
Use in accordance with
suppliers instructions
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Yes
Supervisors/
Manager checks
Manager Audit
FSS11
Catering Services Manager
No
Temperature checks on
equipment.
Head of Production
Separation of raw / cooked foods store
in appropriate store:-
No
Head of Production /
Supervisor checks
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print Out
Manager Audit
FSS11
Department
Cross contamination from raw to
cooked foods.
RECORDS
PERSON/S
RESPONSIBLE
HAZARDS
Temperature abuse leading to
growth of pathogenic bacteria.
MONITORING
DATE
20/02/08
Head of Production
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area
- Frozen food in freezer in catering
stores or reach in freezers in temp.
cont. area.
Storage in
Catering
Department
(Cont’d)
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
69
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cook from frozen is acceptable. If so
follow cooking instructions. Thaw in
refrigerator or rapid thaw in a
container to catch the blood / liquid.
Yes
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of Productions/Cooks
Head of Production
Inadequate thawing preventing
effective cooking leading to the
survival of pathogenic bacteria
All frozen foods to be thawed to a
minimum of 0.1o C unless
manufacturers cooking instructions
indicate that it is acceptable to cook
from frozen. If so cooking instructions
must be followed. Raw meats / fish to
be thawed in raw meat chiller.
Yes
Supervisors/
Head of Production
checks
Manager Audit
FSS11
Head of Production
Temperature abuse during thawing
allowing bacteria to grow
Thaw frozen cooked foods in the
refrigerator. Maximum operating
temperature 5ºC
No
Supervisors/
Head of Production
checks
Head of Production
Shelf life abuse after thawing
allowing bacteria growth
Date mark thawed foods and use
within 24 hours
No
Supervisor checks
Managers Audit
FSS11
Food Storage
Temperature Log Sheet
FSS2
Manager Audit FSS11
Regeneration/c
ooking
Failure to regenerate food
properly, thus pathogenic bacteria
survive.
Regenerate thoroughly in appropriate
equipment to above 75ºC
Yes
Time and temperature
checks
Food Production
Temperature log
FSS3
All staff involved in the
regeneration of foods
Head of Production to
supervise
Regeneration/c
ooking
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Yes
Head of Production /
Supervisor checks
Manager Audit
FSS11
Head of Production
All persons preparing food
Thawing of
frozen
foods
(Cont’d)
70
Head of Production
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Chilling of
over
production
Post chilling
storage/
Cold
Holding
Freezing
Chemical contamination
Misuse of chemical
Spillages
Use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers .
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing food
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <3ºc within two
hours.
30 minutes portioning
90 minutes chilling.
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing food who
use blast chiller
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and sanitise probe
thermometers before and after use.
Store in reach in refrigerator in
temperature controlled area only.
Cover date and label.
Yes
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing food
using chiller
Yes
Head of Production
supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing food
Temperature abuse leading to
bacterial growth.
Store in separate reach in refrigerator.
Maintain temperature below 5ºc.
Yes
Head of Production
supervision/
checks
Food Storage
Temperature Control Log
FSS2. Chart Recorder
Records
Head of Production
All persons preparing food
Shelf life abuse leading to
excessive bacterial growth.
Date and label
Use within 24 hours of chilling after
which if not used, then discard.
Ensure food is used within 28 days.
Clearly label with date of production/
diet type.
Yes
Head of Production
supervision/ checks
Head of Production
All persons preparing food
Yes
All staff
Food Storage
Temperature Control Log
FSS2
Manager Audit FSS11
Cross contamination from raw
foods.
Abuse of shelf life.
71
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Cover food in freezer.
Failure to regenerate foods
thoroughly leading to survival of
pathogenic bacteria.
Regenerate to a minimum core
temperature of 82ºc.
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Head of Production
Supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing food
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 80o C to ensure food
temperature kept above 63o C
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Head of Production
Food service staff
Food
Service
- Staff
Failure to maintain cold or hot
service temperatures will allow the
growth of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service.
Keep food covered until service
commences.
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Regeneration
Food
Service
Foreign body contamination of
food during service by patients
72
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
- Patients
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination of food during
service
Keep food covered as much as
possible.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
73
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
C
PRODUCT TYPE: FROZEN FOODS TO
BE CONSUMED COLD
e.g. Pork Pie
PURCHASE
RECEIPT CATERING
STORES
WALK IN DAY
FREEZER
THAWED
Day Fridge
PORTIONED
COLD HOLDING
DISTRIBUTION
SERVICE
74
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed cold
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport /receipt leading to
bacteria growth
Specify temperature controlled
transport. Delivery temperature below
-18ºC
Maximum -12ºC
Store food within 20 minutes
Yes
Check print out from
vehicle logger. Check
food temperature with
probe / foil between pack
probe.
Goods inward delivery
checks FSS1
Stores Supervisor who
receive the delivery
Cross contamination during
transport / receipt from raw foods,
people, equipment, pests
Separation of raw/cooked foods during
transport/receipt Keep equipment .e.g.
probe thermometers clean and
disinfect before and after use
Good personal hygiene Wash hands
before checking foods and in between
loads
Yes
Supervisor checks/
delivery sheet
Goods inward checks
Cleaning checks
Goods inward delivery
check
FSS1
Manager Audit FSS11
Stores Supervisor who
receive the delivery
Foreign bodies from people, pests,
plants, premises, packaging.
Keep foods covered/packaging intact
Pest free/good
environment/equipment
Yes
Good delivery checks
Manager/Supervisor
checks
Good delivery sheets
FSS1
Managers Audit FSS11
Stores Supervisor
Contamination by cleaning
chemicals during transport or
receipt
Separate transport for food and
chemicals. Use of chemicals in
accordance with suppliers instructions
Yes
Manager/Supervisor
checks
Manager Audit FSS11
Stores Supervisor
75
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
catering
stores
Storage in
Catering
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed cold
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross Contamination from raw
foods to frozen foods
Separation of raw and frozen foods.
Care with handling of raw meats
frozen on site
Yes
Supervisors check
Management check
Manager audit
FSS11
Stores Supervisor
Temperature abuse - food
temperature rise allowing bacteria
growth
Good temperature controls over foods
in freezers. Maintain temperature
below
-18o C
Yes
Temperature checks
Supervisors check
Food Storage
Temperature Log Sheet
FSS2
Stores Supervisor
Foreign body contamination
Keep foods covered and packaging
intact
Keep environment in good condition.
Yes
Supervisors checks
Management checks
Manager Audit FSS11
Stores Supervisor
Chemical contamination of foods
Yes
Supervisors/
Manager checks
Manager Audit
FSS11
Stores Supervisor
Temperature abuse leading to
growth of pathogenic bacteria.
Store chemicals in cleaners store
Use in accordance with
suppliers instructions
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print Out.
Head of Production
Cross contamination from raw to
cooked foods.
Separation of raw / cooked foods store
in appropriate store:-
Yes
Head of Production /
Supervisor checks
Manager Audit
FSS11
Head of Production
Yes.
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Department
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area
- Frozen foods in Freezer in Catering
Stores or reach in freezers in temp.
cont. area and production.
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
76
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
HAZARDS
Preparation/
portioning
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within use by date or discard.
Yes
Head of Production /
Supervisor
Manager Audit
FSS11
Head of Production
Temperature abuse during thawing
allowing bacteria to grow
Thaw frozen foods to be eaten cold in
the refrigerator in temperature
controlled area.
Maximum operating temperature 5ºC
Yes
Supervisors/
Manager checks
Managers Audit
FSS11
Food Storage
Temperature Log Sheet
FSS2
Chart Recorder Records
Head of Production
Shelf life abuse after thawing
allowing bacteria growth
Date mark thawed foods and use
within 24 hours
Yes
Supervisors/
Manager checks
Manager Audit FSS11
Head of Production
Cross contamination during
thawing
Thaw above and apart from raw foods
on top shelf in the prepared food
chiller.
Yes
Supervisors/
Manager checks
Manager Audit
FSS11
Head of Production
Temperature abuse - food left out
for excessive periods
Maximum time at room temperature
20 minutes
Yes
Supervision by Head of
Production
Management checks
Manager Audit
FSS11
Head of Production
All person preparing
food
Cross contamination from raw to
cooked foods
Use of separate areas for
preparation raw/cooked foods
Portion in high risk foods temperature
controlled area using white board /
knife.
Good personal hygiene, hand washing
between raw/cooked foods
Use clean equipment only
Yes
Supervision by Head of
Production
Management checks
Manager Audit
FSS11
Head of Production
All person preparing
food
Department
(Cont’d)
Thawing of
frozen
foods
PRODUCT TYPE
Frozen Food to be consumed cold
77
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Preparation/
portioning
Cold
holding
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed cold
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Keep food covered as much as
possible
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Yes
Supervision by Head of
Production
Management checks
Manager Audit FSS11
Head of Production
All person preparing
food
Chemicals
Keep chemicals away from
preparation area
Clean after food is prepared
Yes
Supervision by Head of
Production
Management checks
Manager Audit
FSS11
Head of Production
All person preparing
food
Cross contamination from raw
foods
Store apart from raw foods in reach in
refrigerator in temperature controlled
area.
Yes
Supervisors/
Manager checks
Management Audit
FSS11
Head of Production
Foreign body contamination
Cover all foods
Yes
Use chemicals in accordance with
manufacturers instructions
Yes
Management Audit
FSS11
Management Audit
FSS11
Head of Production
Chemical contamination
Supervisors/
Manager checks
Supervisors/
Managers checks
Shelf life abuse leading to
excessive bacterial growth
Date code foods
Allow 24 hours for prepared salads
48 hours for other prepared foods
Yes
Supervisors/
Manager checks
Management Audit FSS11
Head of Production
Temperature abuse of ice cream
Store ice cream below -18o C
Throw away if partially defrosted
above -6o C
Yes
Temperature checks on
equipment
Food Service Process
Control Sheet FSS5
Head of Production
All food service staff
Temperature abuse allowing
growth of pathogenic bacteria
Maintain temperature below
5o C Maximum 8O C for refrigerators
below -18ºC for freezers.
Yes
Temperature checks on
equipment
Food Service
Process Control
Sheet FSS5
Temperature Log Sheet
FSS2.
Head of Production
All food service staff
78
Head of Production
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Distribution
Food
Service
- Staff
Food
Service
- Patients
HAZARDS
PRODUCT TYPE
Frozen Food to be consumed cold
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Temperature abuse leading to
growth of pathogenic bacteria
Maintain cold foods below 8ºc to
wards / servery. -18ºc for frozen
foods.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain cold or hot
service temperatures will allow the
growth of pathogenic bacteria
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Keep food covered until service
commences.
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Foreign body contamination of
food during service by patients
Cross contamination of food during
service
79
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
Temperature abuse of food
PRODUCT TYPE
Frozen Food to be consumed cold
CONTROL MEASURES
CCP
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Ice cream to be eaten within 1½ hours
or thrown away.
Yes
80
AUDITOR
J. Gee
MONITORING
Ward Service audit
DATE
20/02/08
RECORDS
Ward Service Audit Form
FSS6
PERSON/S
RESPONSIBLE
Head of Production/
Ward Staff
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
D
PRODUCT TYPE: CHILLED/FRESH
CONSUMED HOT
PURCHASE
RECEIPT
CATERING
STORES
WALK IN REFRIGERATOR
MILK/VEGETABLE/MEAT
PREPARATION
COOKING
STORAGE OF
OVER
PRODUCTION
BLAST
CHILL
HOT HOLDING
FREEZE
STORAGE
DISTRIBUTION
STORE
REGENERATION
SERVICE
81
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
PRODUCT TYPE
Chilled / Fresh to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria at source
Purchase from approved supplier
No
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport/receipt leading to
bacteria growth
Temperature controlled transport for
high risk foods
Target below 8ºC
Maximum 10o C
Put away within 20 minutes
No
Check print out from
vehicle logger. Check
food temperature with
probe
Check inward delivery
checks
FSS1
Stores Supervisor who
receives the delivery
Cross contamination during
transport / receipt, from raw foods,
people, equipment, pests
Separation of raw/cooked foods during
transport/receipt
Keep equipment e.g. probe
thermometer clean and disinfect
before and after use
Good personal hygiene wash hands
before checking in foods and in
between loads
No
Manager/Supervisor
checks/ delivery sheets
Cleaning checks
Manager/
Supervisors checks
FSS11
Stores Supervisor who
receives the delivery
Foreign body contamination
Keep packaging sealed
Keep environment and equipment in
good condition
Good standards of personal hygiene
Exclude pests
Yes
Manager/
Supervisors checks
Manager/
Supervisors checks
FSS11
Stores Supervisor
Contamination by cleaning
chemicals during transport or
receipt
Separate transport for food and
chemicals. Use chemicals in
accordance with suppliers instructions
Yes
Managers/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
82
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
main stores
Storage in
Catering
HAZARDS
PRODUCT TYPE
Chilled / Fresh to be consumed hot
AUDITOR
J. Gee
CCP
Cross contamination from raw
foods to cooked foods
Separation of raw/cooked foods.
Store raw meats / fish in dedicated
walk in chiller. Unwashed vegetables/
vegetables in outer packaging in
dedicated walk in chiller.
No
Head of Production /
Supervisory checks
Manager Audit
FSS11
Stores Supervisor
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Refrigerators / chillers 1 - 4ºc
Maximum 8ºc
Yes
Temperature checks on
equipment.
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Catering Manager/
Supervisor checks.
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print Outs.
Manager Audit
FSS11
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Good temperature controls over foods
in storage.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
Catering Manager/
Supervisor checks.
Manager Audit
FSS11
Catering Manager
Yes
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print outs.
Head of Production
Cross contamination from raw to
cooked foods.
Separation of raw / cooked foods store
in appropriate store:- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area or walk in chill in stores.
No
Head of Production /
Supervisor checks
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Head of Production/
Supervisor checks.
Manager Audit
FSS11
Head of Production
Department
83
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
Temperature abuse leading to
growth of pathogenic bacteria.
MONITORING
DATE
20/02/08
Catering Manager
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
HAZARDS
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production/
Supervisor checks.
Manager Audit
FSS11
Head of Production
Shelf life abuse leading to
excessive bacterial growth
Use within suppliers/in house date
code
Stock rotation
No
Head of Production /
Supervisory checks
Manager Audit
FSS11
Head of Production
Foreign body contamination
Ensure packaging is intact
Food covered and stored correctly.
Yes
Head of Production /
Supervisor checks
Manager Audit FSS11
Head of Production
Chemical contamination
Store chemicals in separate chemical
store. Use chemicals in accordance
with suppliers instructions
Prepare foods in separate areas:Raw meats - use red coloured board /
knife in raw meat area.
Raw fish
- use blue coloured board
/ knife in raw meat area.
Unprepared vegetables
- use brown coloured
board / knife in general
preparation area.
Good personal hygiene. Hand
washing between raw/cooked foods.
Yes
Head of Production /
Supervisor checks
Manager Audit FSS11
Head of Production
No
Supervision by Head of
Production
Manager Audit FSS11
Head of Production
Catering Manager
All persons preparing
food
Prepare in batches
Maximum time at room temperature
20 minutes
No
Supervision by Head of
Production
Manager Audit FSS11
Head of Production
All persons preparing
food
Department
(Cont’d)
Preparation
PRODUCT TYPE
Chilled / Fresh to be consumed hot
Cross Contamination from raw
foods to cooked foods
Temperature abuse - food left at
room temperature for excessive
periods allowing pathogenic
bacteria to grow
84
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Preparation
HAZARDS
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign bodies
Good housekeeping remove waste
promptly
Keep food covered as much as
possible
Good personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination
Keep chemicals away from
preparation area.
Use chemicals in accordance with
suppliers instructions
Cook / regenerate thoroughly in
appropriate equipment to above 75ºC
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Yes
Time and temperature
checks
Food Production
Temperature log
FSS3
All staff involved in the
regeneration of foods.
Head of Production to
supervise
(Cont'd)
Regeneration/c
ooking
PRODUCT TYPE
Chilled / Fresh to be consumed hot
Failure to regenerate / cook food
properly, thus pathogenic bacteria
survive.
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Manager/
Supervisor checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination
Misuse of chemical
Spillages
Use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
85
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Chilling of
over
production
Freezing
Post chilling
storage/
cold holding
Regeneration
HAZARDS
PRODUCT TYPE
Chilled / Fresh to be consumed hot
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <3ºc within two
hours.
30 minutes portioning
90 minutes chilling.
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and sanitise probe
thermometers before and after use.
Ensure food is used within 28 days.
Clearly label with date of production/
diet type.
Yes
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing
food using chiller
Yes
All staff
Manager Audit FSS11
Abuse of shelf life.
MONITORING
DATE
20/02/08
Foreign body contamination
Cover food in freezer.
Cross contamination from raw
foods.
Store in reach in refrigerator in
temperature controlled area only.
Cover date and label.
Yes
Head of Production
supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Temperature abuse leading to
bacterial growth.
Store in separate reach in refrigerator.
Maintain temperature below 5ºc.
Yes
Head of Production
supervision/
checks
Food Storage
Temperature Control Log
FSS2. Chart Recorder
Records
Head of Production
All persons preparing
food
Shelf life abuse leading to
excessive bacterial growth.
Date and label
Use within 24 hours of chilling after
which if not used, then discard.
Yes
Head of Production
supervision/ checks
Food Storage
Temperature Control Log
FSS2
Head of Production
All persons preparing
food
Failure to regenerate foods
thoroughly leading to survival of
pathogenic bacteria.
Regenerate to a minimum core
temperature of 75ºc.
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
86
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Chilled / Fresh to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Head of Production
Supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 80o C to ensure food
temperature kept above 63o C
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Food service staff
Distribution
Temperature abuse leading to
growth of pathogenic bacteria
Maintain temperature of hot foods
above 63ºc to wards / servery.
Yes
Ward Quality Audit Check
FSS6
Head of Production
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Catering Manager
Ward Service Quality
Audit checks
Catering Manager
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Catering Manager
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Catering Manager
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
87
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Staff
Food
Service
- Patients
HAZARDS
PRODUCT TYPE
Chilled / Fresh to be consumed hot
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Failure to maintain hot service
temperatures will allow the growth
of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered as far
as practicable, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service.
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Foreign body contamination of
food during service by patients
Keep food covered until service
commences.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
88
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
E
PRODUCT TYPE: CHILLED/FRESH
CONSUMED COLD
PURCHASE
RECEIPT
CATERING
STORES
TRANSFER TO
MAIN KITCHEN
PREP IN TEMP
CONTROLLED ROOM
SALAD, VEG &
FRUIT
PREPARATION
STORAGE OF OVER
PRODUCTION
STORAGE OF
OVER PRODUCTION
DISTRIBUTION
SERVICE
89
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
PRODUCT TYPE
Chilled Foods to be consumed cold
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria at source
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport/receipt leading to
bacteria growth
Temperature controlled transport for
high risk foods
Target below 8ºC
Maximum 10o C
Put away within 30 minutes
Yes
Check print out from
vehicle logger. Check
food temperature with
probe
Check inward delivery
checks
FSS1
Stores Supervisor who
receives the delivery
Cross contamination during
transport / receipt, from raw foods,
people, equipment, pests
Separation of raw/cooked foods during
transport/receipt
Keep equipment e.g. probe
thermometer clean and disinfect
before and after use
Good personal hygiene wash hands
before checking in foods and in
between loads
Yes
Manager/Supervisor
checks/ delivery sheets
Cleaning checks
Manager/
Supervisors checks
FSS11
Stores Supervisor who
receives the delivery
Foreign body contamination
Keep packaging sealed
Keep environment and equipment in
good condition
Good standards of personal hygiene
Exclude pests
Yes
Manager/
Supervisors checks
Manager/
Supervisors checks
FSS11
Stores Supervisor
Contamination by cleaning
chemicals during transport or
receipt
Separate Transport for food and
chemicals. Use chemicals in
accordance with suppliers instructions
Yes
Managers/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
90
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
main stores
Preparation
HAZARDS
PRODUCT TYPE
Chilled Foods to be consumed cold
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Cross contamination from raw
foods to cooked foods
Separation of raw/cooked foods. High
risk foods in walk in chiller in catering
stores or reach in refrigerator in temp.
cont. preparation area.
Yes
Manager/ Supervisory
checks
Manager Audit
FSS11
Stores Supervisor
Shelf life abuse leading to
excessive bacterial growth
Use within suppliers/in house date
code
Stock rotation
Yes
Manager/ Supervisory
checks
Manager Audit
FSS11
Stores Supervisor
Temperature abuse leading to
growth of pathogenic bacteria in
foods
Good temperature controls
Chiller at correct temperature 1ºC 4ºC
Maximum 8o C
Yes
Temperature checks on
equipment
Food Storage
Temperature Control Log
FSS2
Supplies Manager
Foreign body contamination
Ensure packaging is intact
Food covered and stored correctly.
Yes
Manager/ Supervisory
checks
Manager Audit FSS11
Supplies Manager
Chemical contamination
Store chemicals in separate chemical
store. Use chemicals in accordance
with suppliers instructions
Prepare high risk foods in temperature
controlled area using white board /
knife.
Good personal hygiene
Hand washing between raw/cooked
foods
Yes
Manager/ Supervisory
checks
Manager Audit FSS11
Supplies Manager
Yes
Supervision by Head of
Production
Manager Audit FSS11
Head of Production
All persons preparing
food
Cross Contamination from raw
foods to cooked foods
MONITORING
DATE
20/02/08
Temperature abuse - food left at
room temperature for excessive
periods allowing pathogenic
bacteria to grow
Prepare in batches
Maximum time at room temperature
20 minutes. Prepare / assemble in
temperature controlled area.
Yes
Supervision by Head of
Production
Manager Audit FSS11
Head of Production
All persons preparing
food
Foreign bodies
Good housekeeping remove waste
promptly
Keep food covered as much as
possible
Good personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Yes
Manager/
Supervisors checks
Manager Audit FSS11
Head of Production
All persons preparing
food
91
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Preparation
HAZARDS
Distribution
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Chemical contamination
Keep chemicals away from
preparation area.
Use chemicals in accordance with
suppliers instructions
Yes
Manager/ Supervisors
checks
Manager Audit FSS11
Head of Production
All persons preparing
food
Cross contamination from raw
foods
Store in reach in refrigerator in
temperature controlled area or in milk
chill.
Yes
Supervisors/
Manager checks
Management Audit
FSS11
Chart Recorder Records
Head of Production
Foreign body contamination
Cover all foods
Yes
Supervisors/
Manager checks
Management Audit
FSS11
Head of Production
Chemical contamination
Use chemicals in accordance with
manufacturers instructions
Yes
Supervisors/
Manager checks
Management Audit
FSS11
Head of Production
Shelf life abuse leading to
excessive bacterial growth
Date code foods
Allow 24 hours for prepared salads
48 hours for other prepared foods
Yes
Supervisors/
Manager checks
Management Audit
FSS11
Head of Production
Temperature abuse allowing
growth of pathogenic bacteria
Maintain temperature below
5o C Maximum 8O C
Yes
Temperature checks on
equipment
Food Service Process
Control Sheet FSS5
Head of Production
All food service staff
Temperature abuse leading to
growth of pathogenic bacteria
Maintain cold foods below 8ºc to
wards / servery
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
(Cont’d)
Cold
holding
PRODUCT TYPE
Chilled Foods to be consumed cold
92
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Staff
Food
Service
- Patients
HAZARDS
PRODUCT TYPE
Chilled Foods to be consumed cold
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Failure to maintain cold service
temperatures will allow the growth
of pathogenic bacteria
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered as far
as practicable, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Keep food covered until service
commences.
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production
Ward Staff
Foreign body contamination of
food during service by patients
93
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
F
PRODUCT TYPE: AMBIENT CONSUMED HOT
PURCHASE
RECEIPT
STORAGE IN
CATERING STORES
STORAGE IN DAY
STORE
OPEN
DECANT
HEAT
HOT HOLDING
STORAGE OF OVER
PRODUCTION
DISTRIBUTION
BLAST CHILL
SERVICE
REGENERATION
94
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
Storage in
catering
Stores
Storage in
catering
stores
HAZARDS
PRODUCT TYPE
Ambient to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria at source
Purchase from approved supplier
No
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Cross contamination during
transport / receipt, from raw foods,
people, equipment, pests
Dedicated food only vehicle
Delivery of raw foods not accepted
until other delivery put away
Packaging intact and sealed
No
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Foreign body contamination
Packaging intact
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Chemical contamination
Separate transport for food and
chemicals. Use chemicals in
accordance with supplier instructions
Separation of raw foods to ambient
Yes
Manager/Supervisor
checks
Manager audit
Stores Supervisor
No
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
Foreign body contamination
Ensure packaging is intact
Food covered and stored correctly if
packaging broken
Transfer to sealed container after
opening.
Yes
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
Chemical contamination
Separate chemical store. Correct use
and application of chemicals
Store dry goods off the floor
Yes
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
Growth of spore forming
bacteria/moulds if moisture gets
into dried foods
Keep dry goods store dry
Transfer contents of packet to storage
containers after opening
Yes
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
Cross contamination from raw
foods to ambient
(Cont'd)
95
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
HAZARDS
Cross contamination from raw to
cooked foods.
Department
Preparation
PRODUCT TYPE
Ambient to be consumed hot
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Separation of raw / cooked foods store
in appropriate store:-
Yes
Manager/ Supervisor
checks
Manager Audit
FSS11
Head of Production
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area or milk chill.
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Manager/ Supervisor
checks
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within best before date or discard.
Yes
Manager/ Supervisor
Manager Audit
FSS11
Head of Production
Growth of bacteria when water
added to dry foods e.g. dried milk
powder or contamination of
product from make up water
Use water from drinking water tap to
Pastry Area to make up.
Keep mix in the refrigerator after
mixing
Use within 24 hours
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
96
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Cooking/
Regeneration
HAZARDS
PRODUCT TYPE
Ambient to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign bodies
Careful opening of packets by use of
scissors
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Check blade on can opener if
damaged replace
Yes
Manager/
Supervisors checks
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Yes
Manager/
Supervisors checks
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Metal contamination
Do not use the contents of cans that
are badly dented, corroded, bulging,
blown.
Examine contents of can if they do not
smell/appear sound do not use
Keep tin opener in good condition,
replace blade as necessary.
Yes
Manager/
Supervisors checks
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Failure to reheat properly thus
pathogenic bacteria survive
Always heat/cook to above 75ºC
Yes
Time and temperature
check
Food Production
Temperature Log FSS3
Head of Production /All
staff preparing food
97
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Chilling of
over
production
Post chilling
storage/
cold holding
HAZARDS
PRODUCT TYPE
Ambient to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible.
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production /All
staff preparing food
Chemical contamination
Keep chemical away from the
preparation area
Clean after food prepared in
accordance with chemical suppliers
instructions
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production /All
staff preparing food
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <3ºc within two
hours.
30 minutes portioning
90 minutes chilling.
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and sanitise probe
thermometers before and after use.
Yes
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing
food using chiller
Cross contamination from raw
foods.
Store in reach in refrigerator in
temperature controlled area only.
Cover date and label.
Yes
Head of Production
supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
98
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CCP
Temperature abuse leading to
bacterial growth.
Store in separate reach in refrigerator.
Maintain temperature below 5ºc.
Yes
Head of Production
supervision/
checks
Food Storage
Temperature Control Log
FSS2. Chart Recorder
Records
Head of Production
All persons preparing
food
Shelf life abuse leading to
excessive bacterial growth.
Date and label
Use within 24 hours of chilling after
which if not used, then discard.
Yes
Head of Production
supervision/ checks
Food Storage
Temperature Control Log
FSS2
Head of Production
All persons preparing
food
Failure to regenerate foods
thoroughly leading to survival of
pathogenic bacteria.
Regenerate to a minimum core
temperature of 75ºc.
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Head of Production
Supervision/ checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 80o C to ensure food
temperature kept above 63o C
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Head of Production
Food service staff
Distribution
Temperature abuse leading to
growth of pathogenic bacteria
Maintain temperature of hot foods
above 63ºc to wards / servery.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
99
MONITORING
DATE
20/02/08
CONTROL MEASURES
Regeneration
HAZARDS
PRODUCT TYPE
Ambient to be consumed hot
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Staff
Food
Service
- Patients
HAZARDS
PRODUCT TYPE
Ambient to be consumed hot
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Head of Production
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain hot service
temperatures will allow the growth
of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Foreign body contamination of
food during service by patients
Keep food covered until service
commences.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
100
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
G
PRODUCT TYPE: AMBIENT CONSUMED COLD
PURCHASE
RECEIPT
STORAGE IN
CATERING STORE
TRANSFER TO
CATERING
STORAGE IN DAY
STORE
OPEN
PREPARATION
DECANT
COLD HOLDING
TEMP. CONT. AREA
DISTRIBUTION
SERVICE
101
STORAGE OF OVER
PRODUCTION
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
Storage in
catering
Stores
HAZARDS
PRODUCT TYPE
Ambient food to be served chilled
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria at source
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Cross contamination during
transport / receipt, from raw foods,
people, equipment, pests
Dedicated food only vehicle
Delivery of raw foods not accepted
until other delivery put away
Packaging intact and sealed
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Foreign body contamination
Packaging intact
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Chemical contamination
Separate transport for food and
chemicals. Use chemicals in
accordance with supplier instructions
Separation of raw foods to ambient
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Yes
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor
Cross contamination from raw
foods to ambient
Foreign body contamination
Ensure packaging is intact
Food covered and stored correctly if
packaging broken
Transfer to sealed container after
opening
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Chemical contamination
Separate chemical store. Correct use
and application of chemicals
Store dry goods off the floor
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Growth of spore forming
bacteria/moulds if moisture gets
into dried foods
Keep dry goods store dry
Transfer contents of packet to storage
containers after opening
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
102
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Transfer to
Catering
HAZARDS
PRODUCT TYPE
Ambient food to be served chilled
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
Cross contamination from raw to
cooked foods.
Keep packaging intact
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Foreign body contamination
Keep Foods covered / packaging
intact
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Chemical contamination
Do not transfer chemicals and food at
same time or same trolley
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Cross contamination from raw to
cooked foods.
Separation of raw / cooked foods store
in appropriate store:-
Yes
Manager/ Supervisor
checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Head of Production
Department
Storage in
Catering
PERSON/S
RESPONSIBLE
Department
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area or milk chill.
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Manager/ Supervisor
checks
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within use by date or discard.
Yes
Manager/ Supervisor
Manager Audit
FSS11
Head of Production
103
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Opening/
Preparation/
decanting
HAZARDS
PRODUCT TYPE
Ambient food to be served chilled
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Cross contamination from raw
foods etc.
Good personal hygiene including hand
washing
Clean can opener after use
Decant into clean containers in
temperature controlled area.
Cover container
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Temperature abuse items not
being chilled after opening leading
to excessive bacterial growth.
Maximum room temperature for 20
minutes once opened.
Store in refrigerator
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Foreign body contamination
Careful opening of packets by use of
scissors
Maintain can opener blade in good
condition
Good Housekeeping
Good standards of personal hygiene
Keep environment and equipment in
good condition
Keep food covered once opened.
Yes
Supervision by Head of
Production
Management checks.
Manager Audit
FSS11
Catering Manager/
Head of Production
All persons preparing
food
Chemical contamination
Keep chemicals away from
preparation area
Clean after food preparation in
accordance with chemical suppliers
instructions.
Yes
Supervision by Head of
Production
Management checks.
Manager Audit
FSS11
Head of Production
All persons preparing
food
Metal contamination from can
Do not use cans that are badly dented,
corroded, bulging, or blown
Examine contents of can if they do not
smell/appear sound do not use.
Keep can opener in good condition.
Replace blade as necessary. Transfer
contents to clean covered container.
Yes
Supervision by Head of
Production
.
Manager Audit
FSS11
Head of Production
All persons preparing
food
104
MONITORING
DATE
20/02/08
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Opening/
Preparation/
decanting
HAZARDS
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Use water from drinking water tap to
sink in Pastry Area to make up
Keep mix in the refrigerator after
mixing
Use within 24 hours
Yes
Supervision by Head of
Production
.
Manager Audit
FSS11
Head of Production
All persons preparing
food
Development of natural toxins in
foods e.g. tuna and oily fish
Keep refrigerated after opening
Yes
Manager Audit
FSS11
Cross contamination from raw
foods to cooked foods
Separation of raw/cooked foods.
Store prepared foods
in separate chiller
Use within suppliers/in house date
code
Stock rotation
Good temperature controls
Chiller at correct temperature 1ºC 4ºC
Maximum 8o C
Use within 24 hours.
Yes
Supervision by Head of
Production
.
Manager/ Supervisory
checks
Head of Production
All persons preparing
food
Head of Production
Yes
Manager/ Supervisory
checks
Manager Audit
FSS11
Yes
Temperature checks on
equipment
Foreign body contamination
Ensure packaging is intact
Food covered and stored correctly.
Yes
Manager/ Supervisory
checks
Manager Audit
FSS11
Head of Production
Chemical contamination
Store chemicals in separate chemical
store. Use chemicals in accordance
with suppliers instructions
Maintain cold foods below 8ºc to
wards / servery
Yes
Manager/ Supervisory
checks
Manager Audit
FSS11
Head of Production
Yes
Catering Manager
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Shelf life abuse leading to
excessive bacterial growth
Temperature abuse leading to
growth of pathogenic bacteria in
foods or development of natural
toxins
Distribution
CONTROL MEASURES
AUDITOR
J. Gee
Growth of bacteria when water
added to dry foods e.g. mousse
mix or contamination of product
from make up water.
(Cont’d)
Storage/
cold holding
PRODUCT TYPE
Ambient food to be served chilled
Temperature abuse leading to
growth of pathogenic bacteria
105
Manager Audit
FSS11
Head of Production
Head of Production
Food Storage
Temperature Control Log
FSS2
Chart Recorder Records
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Staff
AUDITOR
J. Gee
DATE
20/02/08
CONTROL MEASURES
CCP
MONITORING
Failure to maintain cold service
temperatures will allow the growth
of pathogenic bacteria
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Keep food covered until service
commences.
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
Foreign body contamination of
food during service by patients
106
RECORDS
PERSON/S
RESPONSIBLE
HAZARDS
Cross contamination of food on
display by customers and foreign
body contamination
Food
Service
- Patients
PRODUCT TYPE
Ambient food to be served chilled
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART No:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
H
PRODUCT TYPE: AMBIENT - AMBIENT
PURCHASE
RECEIPT
STORE IN CATERING
STORE
TRANSFER TO
CATERING
TRANSFER TO REST.
STORE
DISTRIBUTION
DISPLAY FOR SALE
SERVICE
107
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
Storage in
main stores
HAZARDS
PRODUCT TYPE
Ambient food to be served ambient
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria at source
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved supplier
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Cross contamination during
transport / receipt, from raw foods,
people, equipment, pests
Dedicated food only vehicle
Delivery of raw foods not accepted
until other delivery put away
Packaging intact and sealed
No
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Foreign body contamination
Packaging intact
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Chemical contamination
Separate transport for food and
chemicals. Use chemicals in
accordance with supplier instructions
Ensure packaging is intact
Food covered and stored correctly if
packaging broken
Transfer to sealed container after
opening.
Exclude pests.
Yes
Manager/Supervisor
checks
Manager audit FSS11
Stores Supervisor
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Foreign body contamination
Chemical contamination
Separate chemical store. Correct use
and application of chemicals
Store dry goods off the floor
108
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage
(Cont’d)
Transfer to
Catering
HAZARDS
PRODUCT TYPE
Ambient food to be served ambient
AUDITOR
J. Gee
RECORDS
CCP
Growth of spore forming
bacteria/moulds if moisture gets
into dried foods
Keep dry goods store dry
Transfer contents of packet to storage
containers after opening
Yes
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Shelf life abuse leading to product
deterioration
Rotate stock
Use within best before date
Keep products cool and dry
Keep Foods covered / packaging
intact
No
Managers/Supervisors
checks
Manager Audit
FSS11
Stores Supervisor
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Head of Production
Porters / Cooks
transferring foods
Head of Production
Department
Storage in
Catering
Chemical contamination
Do not transfer chemicals and food at
same time or same trolley
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Manager/ Supervisor
checks.
Manager Audit
FSS11
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Visual examination of date labelling.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered, display
in small amounts to limit exposure
Yes
Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Department
Food
Service
PERSON/S
RESPONSIBLE
CONTROL MEASURES
Foreign body contamination
MONITORING
DATE
20/02/08
109
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
I
PRODUCT TYPE: JOINTS OF MEAT
PURCHASE
RECEIPT
RAW MEAT
CHILLER
FREEZER
PREP/TRAY UP
COOK
BLAST CHILL
FREEZE
COLD HOLDING
PREP/SLICE
STORE IN FREEZER
REGENERATION
COLD HOLDING
HOT HOLDING
DISTRIBUTION
SERVICE
110
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
Storage
HAZARDS
PRODUCT TYPE
Joints of meat
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming raw meats contaminated
with Salmonella and other
pathogenic bacteria
Purchase from approved suppliers
No
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign body contamination
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse leading to
bacteria growth
Specify temperature controlled
transport. Delivery van temperature
below -18ºC for frozen
Target below 5ºC for chilled
No
Check print out from
vehicle logger. Check
food temperature with
probe thermometer
Goods inward delivery
checks
FSS1
Stores Supervisor who
receives delivery
Cross contamination during
transport / receipt from other raw
meats, pests etc.
Foreign body contamination
Cleanliness of equipment / people
Free from pests
No
Manager Audit
FSS11
Stores Supervisor who
receives delivery
Keep foods covered
Keep environment and equipment in
good condition. Good personal
hygiene
Exclude pests
Yes
Manager/Supervisor
checks/ delivery sheet
Cleaning checks
Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor who
receives delivery
Chemical contamination of meat
Use of food only dedicated delivery
vehicle. Use chemicals in accordance
with chemical suppliers instructions
Good temperature controls over foods
in storage
Freezers below -18ºC Walk in chiller
target below 5ºC
Maximum 8ºC
Yes
Manager/Supervisor
checks
Manager Audit
FSS11
Stores Supervisor who
receives delivery
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Woodley Monitoring
System Print Out.
Head of Production
/Supervisors
Temperature abuse leading to
excessive growth of pathogenic
bacteria
111
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage
HAZARDS
PRODUCT TYPE
Joints of meat
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination form other
raw meats etc.
Good personal hygiene
Cleanliness of equipment etc.
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Head of Production
/Supervisors
Shelf life abuse leading to
excessive bacterial growth
Date code and use within use by/ in
house date code
Stock rotation
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Head of Production
/Supervisors
Chemical contamination of meat
Store chemicals in separate store
Use in accordance with suppliers
instructions
Yes
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Head of Production
/Supervisors
Foreign body contamination
Keep foods covered
Keep environment and equipment in
good condition
Good personal hygiene
Exclude pests
Thaw all frozen meats joints to a
minimum of 0.1ºC in raw meat walk in
chiller.
Thawing at room temperature or in
warm water is not acceptable
Maximum time at room temperature 20
minutes
Yes
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Head of Production
/Supervisors
Yes
Checks with probe
thermometer
Checks on operating
temperature of chiller
Supervision by Head of
Production
Food Storage temperature
Log Sheet FSS2
Head of Production/
Cooks
No
Time and temperature
checks
Manager Audit
FSS11
Head of
Production/Cooks
Chemicals
Keep chemical away from preparation
area.
Use in accordance with the suppliers
instructions
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of
Production/Cooks
Joints of an excessive size limiting
heat penetration on cooking and
limiting ability to cool rapidly
Limit joints to 2.5 Kilograms
No
Supervision by Head of
Production
Manager Audit
FSS11
Head of
Production/Cooks
Cooking
Failure to cook food properly thus
pathogenic bacteria survive
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Cooking
Foreign body contamination
Cook thoroughly in appropriate
equipment using sound techniques.
Cook foods to a minimum core
temperature of 75ºC
Good housekeeping remove waste
Yes
Manager/
Manager Audit
Head of Production
(Cont’d)
Thawing of
meat
Failure to thaw frozen meats fully
thereby preventing adequate
cooking
Preparation
Temperature abuse - food left out
for excessive periods leading to
excessive bacterial growth
112
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
Chemical contamination
Misuse of chemical
Spillages
Use of food containers for storage
and decanting of chemicals
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Freezing
CONTROL MEASURES
AUDITOR
J. Gee
CCP
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
(Cont’d)
Chilling
PRODUCT TYPE
Joints of meat
Abuse of shelf life.
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Supervisors checks
FSS11
All persons preparing
food
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <10ºc within 2½
hours.
30 minutes portioning
130 minutes chilling.
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and disinfect probe
thermometers before and after use.
Ensure food is used within 28 days.
Clearly label with date of production/
diet type.
Yes
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing
food using chiller
Yes
All staff
Manager Audit FSS11
Foreign body contamination
Cover food in freezer.
Post chilling
Storage/
Cross contamination from raw
foods.
Store in reach in refrigerator in
temperature controlled area only.
Cover date and label.
Yes
Head of Production
supervision/ Manager
checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
cold holding
Temperature abuse leading to
bacterial growth.
Store in separate reach in refrigerator.
Maintain temperature below 3ºc.
Yes
Head of Production
supervision/
Food Storage
Temperature Control Log
Head of Production
All persons preparing
113
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Joints of meat
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Manager checks
FSS2
Chart Recorder Records
food
Head of Production
supervision/ Manager
checks
Time and temperature
checks
Food Storage
Temperature Control Log
FSS2
Food Production
Temperature Log Sheet
FSS3
Head of Production
All persons preparing
food
All staff
Shelf life abuse leading to
excessive bacterial growth.
Date and label
Use within 48 hours of chilling.
Yes
Failure to regenerate foods
thoroughly leading to survival of
pathogenic bacteria.
Regenerate to a minimum core
temperature of 75ºc.
Yes
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 80o C to ensure food
temperature kept above 63o C
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Head of Production
Food service staff
Distribution
Temperature abuse leading to
growth of pathogenic bacteria
Maintain temperature of hot foods
above 63ºc to wards / servery.
Maintain cold foods below 8ºc to wards
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Regeneration
114
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Joints of meat
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
/ servery
Food
Service
- Staff
Food
Service
- Patients
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering trolleys
/ vehicles.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain cold or hot
service temperatures will allow the
growth of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Foreign body contamination of
food during service by patients
Keep food covered until service
commences.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
115
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Patients
(Cont’d)
HAZARDS
PRODUCT TYPE
Joints of meat
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
116
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
J
PRODUCT TYPE: SAVOURY PIE/
COMPOSITE
PURCHASE
RECEIPT
STORAGE
PREPARATION OF
FILLING INGREDIENTS
COOKING/FILLING
ASSEMBLED
FINISHED
COOKED/
REGENERATION
BLAST CHILL
BLAST CHILL
COLD STORAGE
48 HRS
FREEZE
DISCARD
HOT HOLDING
COLD HOLDING
DISTRIBUTION
DEFROST
SERVICE
117
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming ingredients contaminated
with Salmonella and other
pathogenic bacteria
Purchase from approved suppliers
No
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign body contamination
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse leading to
bacteria growth
Specify temperature controlled
transport. Delivery van temperature
below -18ºC for frozen
Target below 5ºC for chilled
Cleanliness of equipment / people
Free from pests
No
Goods inward delivery
checks
FSS1
Stores Supervisor who
receives delivery
Manager Audit
FSS11
Stores Supervisor who
receives delivery
Keep foods covered
Keep environment and equipment in
good condition. Good personal
hygiene
Exclude pests
Use of food only dedicated delivery
vehicle. Use chemicals in accordance
with chemical suppliers instructions
Yes
Check print out from
vehicle logger. Check
food temperature with
probe thermometer
Manager/Supervisor
checks/ delivery sheet
Cleaning checks
Catering Manager/
Supervisor checks
Manager Audit
FSS11
Stores Supervisor who
receives delivery
Yes
Manager/Supervisor
checks
Manager Audit
FSS11
Stores Supervisor who
receives delivery
Good temperature controls over foods
in storage
Freezers below -18ºC
Refrigerator/chiller Target below 5ºC
Maximum 8ºC
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Stores Supervisor
Cross contamination during
transport / receipt from other raw
meats, pests etc.
Foreign body contamination
Chemical contamination of
ingredients
Storage in
main stores
PRODUCT TYPE
Savoury pie/composite dishes
Temperature abuse leading to
excessive growth of pathogenic
bacteria
No
118
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage
(Cont’d)
Transfer to
Catering
HAZARDS
PRODUCT TYPE
Savoury pie/composite dishes
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination from other
raw ingredients
Good personal hygiene
Cleanliness of equipment etc.
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Stores Supervisor
Shelf life abuse leading to
excessive bacterial growth
Date code and use within use by/ in
house date code
Stock rotation
No
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Stores Supervisor
Chemical contamination of
ingredients
Store chemicals in separate store
Use in accordance with suppliers
instructions
Yes
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Stores Supervisor
Foreign body contamination
Keep foods covered
Keep environment and equipment in
good condition
Good personal hygiene
Exclude pests
Transfer foods from refrigerator /
freezer in main stores to kitchen within
30 minutes.
Put away immediately upon arrival.
Yes
Supervisor Checks.
Manager checks.
Supervisor Checks.
Manager checks.
Stores Supervisor
Yes
(high risk
ingredients)
Supervisor checks
Manager checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Yes
(high risk
ingredients)
Yes
Supervisor checks
Manager checks
Manager Audit
FSS11
Supervisor checks
Manager checks
Manager Audit
FSS11
Head of Production
Porters / Cooks
transferring foods
Head of Production
Porters / Cooks
transferring foods
Supervisor checks
Manager checks
Manager Audit
FSS11
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print out.
Manager/ Supervisor
Manager Audit
Temperature abuse leading to
growth of pathogenic bacteria.
Department
Cross contamination from raw to
cooked foods.
Keep packaging intact
Foreign body contamination
Keep Foods covered / packaging
intact
Chemical contamination
Do not transfer chemicals and food at
same time or same trolley
Yes
Storage in
Catering
Department
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
(High risk
ingred’ts)
Storage in
Cross contamination from raw to
Separation of raw / cooked foods store
Yes
119
Head of Production
Porters / Cooks
transferring foods
Head of Production
Head of Production
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Catering
HAZARDS
cooked foods.
Department
(Cont’d)
Preparation
AUDITOR
J. Gee
PRODUCT TYPE
Savoury pie/composite dishes
CONTROL MEASURES
CCP
in appropriate store:-
MONITORING
DATE
20/02/08
RECORDS
checks
FSS11
PERSON/S
RESPONSIBLE
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Manager/ Supervisor
checks
Manager Audit
FSS11
Head of Production
Development of natural toxicants
in foods.
Store potatoes in cool, ventilated store
- do not expose to sunlight.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within use by date or discard.
Yes
Manager/ Supervisor
Manager Audit
FSS11
Head of Production
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cook from frozen is acceptable. If so
follow cooking instructions. Thaw in
refrigerator or in a container to catch
the blood / liquid.
Maximum time at room temperature
30 minutes
Yes
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of
Productions/Cooks
No
Time and temperature
checks
Manager Audit
FSS11
Head of
Production/Cooks
Temperature abuse - food left out
for excessive periods leading to
120
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
of meat
filling
Cooking of
meat and
other
fillings
Chilling
Assembly of
pie/dish
HAZARDS
PRODUCT TYPE
Savoury pie/composite dishes
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Chemicals
Keep chemical away from preparation
area
Use in accordance with the suppliers
instructions
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of
Production/Cooks
Failure to cook food properly thus
pathogenic bacteria survive
Cook foods to a minimum core
temperature of 75ºC
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Chemical contamination
Misuse of chemical
Spillages
Use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <3ºc within two
hours.
30 minutes portioning
90 minutes chilling.
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing
food using chiller
Manager Audit FSS11
Head of Production
All persons preparing
excessive bacterial growth
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and sanitise probe
thermometers before and after use.
Yes
Temperature abuse of filling
allowing the growth of spore
On removing the filling from the blast
chiller finish off preparation e.g.
No
121
Supervision by Head of
Production
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
forming bacteria
Cooking of
dish/pie
Failure to cook food properly thus
pathogenic bacteria survive
PRODUCT TYPE
Savoury pie/composite dishes
CONTROL MEASURES
topping within 30 minutes and
immediately place dish in oven to
finish cooking. Preparation to take
place in temperature controlled area.
Cook thoroughly in appropriate
equipment using sound techniques.
Cook foods to a minimum core
temperature of 75ºC
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
food
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Hot Holding
Failure to maintain hot foods
above 63o C will allow growth of
spore forming bacteria
Maintain hot cabinets and bain maries
above 80o C to ensure food
temperature kept above 63o C
Yes
Time/Temperature checks
on hot holding cabinets
and bain maries
Food Service Process
Control Sheet FSS5
Head of Production
Food service staff
Distribution
Temperature abuse leading to
growth of pathogenic bacteria
Maintain temperature of hot foods
above 63ºc to wards / servery.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
122
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Food
Service
- Staff
Food
Service
- Patients
HAZARDS
PRODUCT TYPE
Savoury pie/composite dishes
CONTROL MEASURES
CCP
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain hot service
temperatures will allow the growth
of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Keep food covered until service
commences.
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
Foreign body contamination of
food during service by patients
123
JPG SERVICES : FOOD SAFETY MANAGEMENT SYSTEMS
FLOW CHART:
CLIENT:
Kettering General Hospital
NHS Foundation Trust
K
PRODUCT TYPE: DIET BAY
DISTRIBUTION
RECEIPT
FROZEN
DRY
CHILLED
CATERING
STORAGE
PREPARATION
COOK
BLAST CHILLED
PREPARATION
COLD HOLDING
FREEZING
REGENERATION
DISTRIBUTION
SERVICE
124
HOT HOLDING
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Purchase
Receipt
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Incoming foods contaminated with
pathogenic bacteria, e.g.
Salmonella
Purchase from approved suppliers
Yes
(high risk
ingredients)
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Foreign bodies in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Chemical contamination in product
Purchase from approved suppliers
Yes
Check invoice / order.
Supplier Audit
List of approved suppliers
C.S.M. to approve/vet
suppliers.
C.S.M. to control orders.
Temperature abuse during
transport/receipt allowing bacterial
growth.
Temperature controlled transport for
high risk/perishable foods.
Frozen target below -18ºC
Maximum -12ºC
Chilled Target 1 - 4ºC
Maximum 8ºC
Put food away as quickly as possible
within 20 minutes.
Yes
(high risk
ingred’ts)
Check print out from
vehicle logger if available.
Check food temperature
with probe thermometer
Goods inward delivery
checks
FSS1
Stores Supervisor who
receives delivery
Cross contamination during raw to
cooked foods during transport or
receipt.
Separation of raw/cooked foods during
transport/receipt. Keep equipment,
e.g. probe thermometers clean and
disinfect before and after use. Good
personal hygiene, wash hands before
checking foods in and between loads.
Yes
(high risk
ingred’ts)
Manager/Supervisor
checks/delivery sheet.
Cleaning checks.
Manager Audit
FSS11
Stores Supervisor
Chemical contamination during
transport or receipt
Separate transport for food and
chemicals. Use chemicals in
accordance with suppliers instructions.
Yes
Manager/Supervisor
checks.
Manager Audit
FSS11
Stores Supervisor
Foreign body contamination.
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Supervisor checks.
Manager checks.
Manager Audit
FSS11
Stores Supervisor
126
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
catering
stores
HAZARDS
PRODUCT TYPE
Diet Bay
AUDITOR
J. Gee
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
CCP
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
(High risk
ingred’ts)
Temperature checks on
equipment.
Food Storage
Temperature Control Log
FSS2
Head of Production/
Stores Supervisor
Cross contamination from raw to
cooked foods.
Separation of raw/cooked foods.
Store prepared foods in separate
chiller.
Yes
(High risk
ingred’ts)
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Development of natural toxicants
in foods.
Store potatoes in cool, ventilated store
- do not expose to sunlight.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in separate chemical/
cleaners store. Use in accordance
with manufactures instructions.
Yes.
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Bacterial growth due to excessive
shelf life
Rotate stock. Date stock.
Use within use by date or discard.
Head of Production/
Supervisor
Manager Audit
FSS11
Head of Production/
Stores Supervisor
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cooking from frozen is acceptable. If
so follow cooking instructions. Thaw
in raw meat chill or rapid thaw in a
container to catch the blood / liquid.
Yes
(High risk
ingred’ts)
Yes
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of
Production/Cooks
127
MONITORING
DATE
20/02/08
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Storage in
Catering
Department
HAZARDS
PRODUCT TYPE
Diet Bay
AUDITOR
J. Gee
MONITORING
DATE
20/02/08
CCP
Temperature abuse leading to
growth of pathogenic bacteria.
Good temperature controls over foods
in storage.
Freezers below -18ºC.
Refrigerators/chillers 1-4ºC
Maximum 8ºC
Yes
(High risk
ingred’ts)
Cross contamination from raw to
cooked foods.
Separation of raw / cooked foods store
in appropriate store:-
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
Temperature checks on
equipment.
RECORDS
PERSON/S
RESPONSIBLE
CONTROL MEASURES
#
Food Storage
Temperature Control Log
FSS2
Woodley Monitoring
System Print Out.
Head of Production
- Raw meats / fish walk in meat chill
- Unwashed vegetables or vegetables
in outer packaging walk in vegetable
chill
- Milk / diary products walk in milk chill
- High risk foods (other than milk)
reach in refrigerators in temp. cont.
area
Storage in
Growth of spore forming
pathogenic bacteria/ moulds in dry
foods.
Keep dry goods dry.
Transfer to sealed containers after
opening.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
Development of natural toxicants
in foods.
Store potatoes in cool, ventilated store
- do not expose to sunlight.
Yes
Head of Production/
Supervisor checks.
Manager Audit
FSS11
Head of Production
Chemical contamination of foods.
Store chemicals in cleaners store.
Use in accordance with manufactures
instructions.
Yes.
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Foreign body contamination
Keep foods covered.
Keep environment and equipment in
good condition.
Good personal hygiene.
Exclude pests.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
Bacterial growth due to excessive
Rotate stock. Date stock.
Yes
Head of Production /
Manager Audit
Head of Production
128
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Catering
Department
(Cont’d)
Preparation
Preparation
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
shelf life
Use within use by date or discard.
Failure to thaw frozen meats/fish
fully thereby preventing adequate
cooking.
Thaw all frozen meats/fish to a
minimum of 0.1ºC unless
manufacturers instructions indicate
cook from frozen is acceptable. If so
follow cooking instructions. Thaw in
raw meat chill or rapid thaw in a
container to catch the blood / liquid.
Prepare in batches.
Maximum time at room temperature
20 minutes in main kitchen.
Prepare / assemble high risk foods in
temperature controlled area.
Limit exposure of high risk foods in
temperature controlled area to 30
minutes.
Temperature abuse - food left out
for excessive periods allowing
pathogenic bacteria to grow.
Cross contamination from raw to
cooked foods.
Prepare foods in separate areas:Raw meats - use red coloured board /
knife, in raw meat
preparation area only.
Raw fish - blue board
Unwashed vegetables
- green board
Washed vegetables
- white board
Pastry area
- white board
High Risk Foods
- white board/
knife.
Good personal hygiene hand washing
between raw/cooked foods.
Use clean equipment.
Thorough cleaning and disinfection of
moulds after use.
Contamination from water
Use potable water from sink in diet
129
AUDITOR
J. Gee
CCP
(High risk
ingred’ts)
Yes
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Supervisor
FSS11
Checks with probe
thermometer.
Checks on operating
temperature of
refrigerator.
Food Storage
Temperature Log Sheet
FSS2.
Head of
Productions/Cooks
No
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Yes
(high risk
ingred’ts)
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Yes
Supervision by Head of
Manager Audit
Head of Production
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
AUDITOR
J. Gee
CCP
bay for cold mixes
(Cont'd)
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Production
FSS11
All persons preparing
food.
Chemicals
Keep chemicals away from
preparation area.
Clean after food is prepared in
accordance with chemical suppliers
instructions.
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Foreign bodies
Good housekeeping remove waste
promptly.
Good standards of personal hygiene.
Exclude pests.
Keep environment and equipment in
good condition.
Keep food covered as much as
possible.
Yes
Head of Production/
Supervisor checks
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Failure to eliminate natural
toxicants.
Throw away potatoes that are green,
damaged or strongly sprouting.
Yes
Head of Production /
Supervisor checks.
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Product contamination from use of
shell eggs.
Shell eggs shall not be used for
patients dishes. Liquid pasteurised
egg or dried products must be used.
Shell eggs may be used for staff after
thorough cooking, i.e. boiling for 10
minutes or by frying in staff restaurant
back bar.
Yes
Manager/ Supervisor
checks.
Manager Audit
FSS11
Head of Production
All persons preparing
food.
Cooking
Failure to cook food properly thus
pathogenic bacteria survive
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Cooking
Failure to eliminate natural
toxicants
Cook thoroughly in appropriate
equipment using sound techniques,
stir casseroles/ soup to avoid cold
spots
Cook foods to a minimum core
temperature of 75ºC
Boil all dried pulses for a minimum of
ten minutes until they are soft
Yes
Time and temperature
checks
Food Temperature
Production Log Sheet
FSS3
All staff
(Cont’d)
130
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
Cooking/
Preparation
for use in
Diet Bay
Chilling
Preparation
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Head of Production /
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Excessive bacterial growth or
contamination due to handling
before chilling.
Liquidise and add thick and easy then
ensure food is blast chilled within half
an hour of production.
Yes
All persons preparing
food.
Failure to chill food rapidly will
allow growth of spore forming
bacteria
Chill in accordance with instructions in
Food Safety Practice Codes No. 8.
Chill in blast chiller
Chill from +70ºc to <10ºc within
2½ hours.
30 minutes portioning
90 minutes chilling.
Yes
Time and temperature
monitoring
Blast chiller Process
control Sheet FSS4
All persons preparing
food who use blast chiller
Cross contamination from raw
foods, poor personal hygiene or
dirty equipment etc.
Good standards of personal hygiene
Clean equipment after use in
accordance with cleaning schedules
Clean and disinfect probe
thermometers before and after use.
Yes
Head of Production
supervision/
Manager checks
Manager Audit
FSS11
Head of Production
All persons preparing
food using chiller
Bacterial growth due to abuse of
temperature controls.
Bacterial contamination.
Prepare food into moulds in
temperature controlled room.
Yes
All persons preparing
food.
Manager Audit FSS11
Head of Production/All
persons preparing food.
131
Head Chef/All persons
preparing food in Diet
Bay
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
Contamination from inefficiently
cleaned moulds or damaged
moulds.
Freezing
Regeneration
Distribution
Abuse of shelf life.
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
Ensure moulds are free from food
debris from previous use. Ensure they
are thoroughly cleaned and disinfected
after use.
Discard damaged moulds
Ensure food is used within 60 days.
Clearly label with date of production/
diet type.
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
Yes
All staff
Manager Audit FSS11
PERSON/S
RESPONSIBLE
Foreign body contamination
Cover food in freezer.
Failure to regenerate foods
thoroughly leading to survival of
pathogenic bacteria.
Regenerate to a minimum core
temperature of 75ºc.
Yes
Time and temperature
checks
Food Production
Temperature Log Sheet
FSS3
All staff
Foreign body contamination
Good housekeeping remove waste
promptly
Good standards of personal hygiene
Exclude pests
Keep environment and equipment in
good condition
Keep food covered as much as
possible
Yes
Manager/
Supervisors checks
Manager Audit
FSS11
Head of Production
All persons preparing
food
Chemical contamination, e.g.
misuse of chemical,
spillages,
use of food containers for storage
and decanting of chemicals
Keep chemicals away from
preparation area
Clean after food is prepared in
accordance with chemical suppliers
instructions
Never decant chemicals into food
containers
Yes
Supervision by Head of
Production
Manager Audit
FSS11
Head of Production
All persons preparing
food
Temperature abuse leading to
growth of pathogenic bacteria
Maintain temperature of hot foods
above 63ºc to wards / servery.
Maintain cold foods below 8ºc to
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
132
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
wards / servery
Food Service
- Staff
Food Service
- Patients
Cross contamination from raw
foods, poor personal hygiene, etc.
Keep food covered
Transport in dedicated catering
trolleys / vehicles.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Foreign bodies
Keep food covered.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Chemical contamination
Keep food covered
Do not transport food and chemicals
together.
Yes
Ward Service Quality
Audit checks
Ward Quality Audit Check
FSS6
Head of Production
Failure to maintain cold or hot
service temperatures will allow the
growth of pathogenic bacteria
Maintain hot foods above 63o C. If
food temperature falls below 63o C
discard
Maintain chilled food temperature
below 8o C. If this temperature is
exceeded for more than four hours
throw food away
Yes
Time/temperature checks
on food on display
Food service Process
control Sheet
FSS5
Head of Production
Food service staff
Cross contamination of food on
display by customers and foreign
body contamination
Keep food on display covered until
service commences, display in small
amounts to limit exposure, discard any
high risk foods that have been
exposed during service at the end of
service
Yes
Cook / Supervisor checks
Manager Audit
FSS11
Head of Production
Food service staff
Foreign body contamination of
food during service by patients
Keep food covered until service
commences.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
133
ASSURED SAFE CATERING SYSTEM
AREA: Kettering General Hospital
NHS Foundation Trust
PROCESS
STAGE
HAZARDS
PRODUCT TYPE
Diet Bay
CONTROL MEASURES
AUDITOR
J. Gee
CCP
MONITORING
DATE
20/02/08
RECORDS
PERSON/S
RESPONSIBLE
Cross contamination of food during
service
Keep food covered until service
commences.
Clean service utensils to be used.
Yes
Ward Service audits
Ward Service Audit Form
FSS6
Head of Production
Temperature abuse of food
Maintain hot food above 63ºc up to the
ward, Throw away hot food which is
not eaten within 90 minutes.
Maintain cold food below 8ºc. Food to
be retained for service to be dated/
labelled and put in refrigerator. Food
served to be eaten within 1½ hours or
thrown away.
Food stored in the refrigerator to be
thrown away after 24 hours.
Yes
Ward Service audit
Ward Service Audit Form
FSS6
Head of Production /
Ward Staff
134
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
003
Alfreton NHS Supplies
T.01773 724048
F.01773 724219
004
Brake Bros
041
Hygiene Chemicals Ltd
064
Lockhart
West Way
Cotes Park Ind Estate
Alfreton
Derbyshire
DE55 4QJ
Customer Contact
Centre
Adelaide House
Adelaide Street
Macclesfield
SK10 2QT
Unit 4
Hazelwood Trading
Estate
Dominion Way
East Worthing Trading
Estate
Worthing
West Sussex BN14 8LU
Lockhart House
Arrowhead Road
Theale
Reading
Berks RG7 4AH
6 Scirrocco Close
Moulton park
Northampton NN3 6AP
KGH
Rothwell Road
Kettering
Northants
Cartwright Road
Stevenage
Herts SG1 4QA
071
ACR Fidelity
113
Pharmacy
097
Allied Bakeries
135
T.0870 2412694
F.01233 635072
Mr Jeff Tidd
T.01903 210222
F.01903 210444
M.07799 764451
T.08701 678678
F.08701 678679
Account 511408
T.01604 491122
F.01604 493509
T.01536 492000
T.01438 341171/2
F.01438 341170
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
126
Alexander Workwear Plc
Staff Uniforms
A/C no 5206264
T.01454 416600
F.01454 411100
130
Burlodge
137
Zenith
Café Bar (UK) Ltd
139
Nisbetts
141
Simon Jersey
146
Datasym (uk) Ltd
156
Rentokil Ltd
158
Avery Berkel UK
Alexandra House
Britannia Road
Patchway
Bristol
BS12 5TP
Unit 5, Hook Rise
Business Centre
225 Hook Rise South
Surbiton
Surrey
KT6 7LD
Ronac House
Selinas House
Romford
Berks
RM8 1QH
1110 Aztec West
Bristol
BS12 4HR
Skye Side Drive
Altham
Accrington
Lancashire
BBS 5YE
Venture Tower
Fratton Road
Portsmouth
Felcourt
East Grinstead
West Sussex
RH19 2JY
Foundry Lane
Smethwick
West Midlands
B66 2LP
136
T.020 8879 5700
F.020 8879 5701
T.020 8592 2632
F.020 8599 6252
T.01454 855515
F.01454 855565
T.0870 111 8800
F.0870 111 8811
K3215
T.02392 828855
F.02392 828140
T.0342 833022
F.0342 326229
T.01922 430108
F.0121 6252677
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
161
JPG Services
John Gee
T.01530 810404
F.07860 239078
173
Opra Packaging Ltd
193
Kaiser & Kraft Ltd
203
Foodcare Systems Ltd
214
Reward Manufacturing
Co Ltd
219
Colemans
225
The Hobart
Manufacturing
Co
230
DBC Foodservice
234
USS Catering & Bakery
Ltd
125 Forest Road
Coalville
Leicestershire
LE67 3SN
Unit 15 Fairground Way
Walsall
West Midlands
WS1 4NU
Rhodes Way
Watford
Herts
WD2 4FJ
PO Box 45
Kings Lynn
Norfolk
PE30 2JY
Sackville Mills
Sackville Street
Skipton
N Yorks
9 Newlands Street
Kettering
Northants
11 Railton Road
Kemptson
Bedford
MK42 7PW
Denmark House
Parkway
Welwyn Garden City
Herts
AL8 6JN
9 Denington Court
Denington Industrial
Estate
Wellingborough
Northants NN8 2QR
137
T.01922 725081
F.01922 725081
T.01923 225123
F.01923 254605
T.01553 770148
F.01553 770146
T.01756 797755
F.01756 736644
T.01536 514535
F.01536 310434
T.07002 101101
F.01234 841219
T.01638 661121
F.01638 660630
T.01933 274675
F.01933 274620
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
254
Reynards (UK) Ltd
T.0121 733 2010
F.0121 733 2122
263
Bradshaw Vehicle
Manufacturers
268
Planglow Labelling
Systems
293
Chartered Institute of
Environmental Health
307
Allied Bakeries
301
Lifestyle Healthcare Ltd
314
Blanco Limited
14 Monkspath Business
Park
Highlands Road
Shirley, Solihull
West Midlands
BG0 4NY
New Lane
Stibbington
Peterborough
PE8 6LW
Company House
Jacob Street
Bristol
BS2 OEQ
Chadwick Court
15 Hatfields
London SE1 8DJ
Sunblest Lincoln
Deacon Road
Lincoln LN2 4JE
Canterbury Business
Park
Henley on Thames
Oxfordshire RG9 1DS
Oxgate Lane
London
NW2 7JN
319
Kitchenequip Co
326
Hospital Caterers
Association
European Water Care
Systems
328
Mrs Landon
Regal House
South Road
Harlow
Essex
CM20 2BL
138
T.01780 782621
F.01780 783694
T.0117 317 8600
F.0117 317 8639
T.0207 328 6006
F.0207 328 0643
T.01522 528334
T.01491 570000
F.01491 570001
T.0208 4523399
F.0800 282846
T.01704 535577
F.01704 501999
T.01536 492743
F.01536 492741
T.01279 780250
F.01279 780268
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
337
Convotherm (Enodis)
T.0208 5610433
F.0208 8483643
347
Catercare Catering
Equipment
348
Moffat Catering
Equipment
359
Houghton Hams Ltd
361
Fresenius Kabi
365
Health Service Journal
366
BACA
367
Weightron Bilanciai
Enodis Distribution UK
Swallowfield Way
Hayes
Middx
UB3 1DQ
Unit 6 Sharose Court
Hicks Road
Markyate
Herts
AL3 8JH
E & R Moffat Limited
Bonnybridge
FK4 2BS
58-60 Tenter Road
Moulton Park
Northampton
NN3 6AX
Building C
Hampton Court
Manor Park
Runcorn
Chesire
WA7 7UF
Tower Publishing
Services Ltd
Tower House
Sovereign Park
Lathkill Street
Market Harborough
Clayfield Close
Moulton Park
Northampton
NN1 6QN
Titan Works
Broombank Road
Chesterfield Trading
Estate
Derbyshire S41 9QS
139
T.01582 842210
F.01582 842408
T.01324 812272
F.01324 814107
T.01604 644247
F.01604 671500
T.01928 579571
F.01928 571065
T.
F.
T.01604 499400
F.01604 494892
T.01246 260062
F.01246 260844
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
368
Canon
369
370
380
381
383
386
387
388
ADDRESS
Woodhatch
Reigate
Surrey
RH2 8BF
Tesco
Carina Road
Kettering Business Park
Kettering
Northants
Sainsburys
Northall Street
Kettering
Northants
ATP Instrumentation
Tournament Way
Ivanhoe Industrial Estate
Ashby de la Zouch
Leics Le635 2UU
MIW Office Solutions
Ilfracombe House
Back Row
Whickham
Newcastle Upon Tyne
NE16 4AB
Robot Coupe UK Ltd
2 Fleming Way
Isleworth
Middx TW7 6EU
Indepth Hygiene Services Westmead House
Ltd
123 Westmead Road
Sutton
Surrey SM1 4JH
Tudor Business Forms
2 Meridan Centre
Ltd
Vulcan Way
Croydon CRO 9UG
Dairy Crest
Cottage Leap
Off Buffers Leap
Rugby
Warwickshire CN21 3XP
140
CONTACT
T.0870 1226541
F.0870 1226980
T.0845 6779389
F.
T.01536 411224
F.
T. 01530 566800
F. 01530 560373
T. 0800 214287
F. 0800 0920805
T. 0208 232 1800
F. 0208 568 4966
T. 020 8661 7888
F. 020 8661 7506
T. 01689 844888
F. 01689 844999
T. 020 8818 7507
F. 020 8818
7543/05
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
391
Williams Refrigeration
T: 01553 817000
F: 01553 817111
393
Corby Willowbrook
Health Centre
394
Harborough Field
Surgery
Bryggen Road
North Lynn Industrial
Estate
Kings Lynn
Norfolk PE30 2HZ
Cottingham Road
Corby
Northants
NN17 2UR
160 Newton Road
Rushden
Northants
NN10 0GP
395
Weavers Medical Centre
T: 01536 513494
F: 01536 526330
398
GE Capital Equipment
Finance Ltd
399
CF Asset Finance Ltd
401
Berry Recruitment
406
Furniture @ Work Ltd
409
Eskdaill Medical Centre
50 School Lane
Kettering
Northants
NN16 ODH
2630 The Quadrant
Aztec West
Bristol
BS32 4GQ
Capital House
Raynham Road
Bishops Stortford
Herts CM23 5TT
1st Floor, Norman House
97-99 London Road
St Albans
Herts AL1 1LN
Head Office
333 Bath Street
Glasgow
G2 4ER
Eskdaill Street
Kettering
Northants
NN16 8RA
141
T: 01536 400600
F: 01536 403263
T: 01933 354200
F: 01933 354201
T: 0870 191 0303
F: 0870 567 3631
T: 01279 759444
F: 01279 759445
T:01727 868899
F: 01727 898652
T: 0870 241 5938
F: 0870 238 8259
T: 01536 522633
F: 01536 417572
Appendix 2
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
SUPPLIER LISTING
CODE
NAME
ADDRESS
CONTACT
412
Raj Foods
T: 0208 965 6533
F: 0208 963 1251
416
Johnsons Catering
Equipment
417
Salter Baker Consulting
Ltd
568 Minerva Road
Park Royal
London
NW10 6HJ
Unit G3, Cowlairs
Bulwell
Nottingham
NG5 9RA
Botley Mill
Southampton
SO30 2GB
142
T: 0115 976 1621
F: 0115 979 4639
T: 01489 798282
F: 01489 798292
Appendix 3
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FSS INDEX
Appendix 3
Standard forms
FSS1
Daily delivery state
FSS2
Diet Bay – Hot Food
FSS2
Dolphin Temperature Log Sheet
FSS2
Refrigerator Temperature Sheets
FSS2
Woodley Alarm Record Sheet
FSS3
Catering Production Control Form
FSS3
Diet Bay – Cold Food Sheet
FSS3
Diet Bay Pureed - Daily
FSS4
Blast Chiller Process Control Sheet
FSS5
Food Service Process Control Sheet
FSS6
Ward Quality Audit Form
FSS7
Probe Calibration Check Sheet
FSS8
Maiintenance Request Control Sheet
FSS9
Training Record Form
FSS10
Special Function Control Sheet
FSS11
Management Audit
FSS12
Occupational Health Screening Form
FSS13
Staff Agreement to Report Illness
FSS13a Health Questionnaire – Visitors Notice Hygiene Policy
FSS14
Hygiene for Food Handlers
FSS15
Cleaning Checklist
FSS16
Complaint / Incident Form
FSS17
Hand Hygiene Policy
FSS18
Guidance for Outside Caterers
FSS19
HACCP Control Sheet for Monitoring
FSS20
Cleaning Duties Schedule CPU
FSS21
Signing off sheet – Cleaning Duties Schedule CPU
FSS21a Signing off sheet – cleaning duties schedule – Post Grad Kitchen
FSS22
Cleaning instructions for Robot Coupe
FSS22a Robot Coupe Cleaning Control
143
FSS23
FSS24
FSS25
FSS26
FSS27
FSS28
FSS29
FSS30
FSS31
FSS32
FSS33
Porters Daily Cleaning Duties Schedule - CPU
Kitchen Daily Cleaning Signature Sheet
Patient Meal Delivery Service
Cleaning Refilling Deep Fat Fryers
Aspens Daily Cleaning Schedule
Meal Replacement Pack
Blast Chiller Operating Instructions
Daily Cleaning Schedule – Belt
Weekly Cleaning Schedule – Belt
Post Graduate Medical Centre Servery Temperature Log
Post Graduate Salad Bar Chiller
144
Appendix 4
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
JOB INSTRUCTIONS: USE OF ELECTRONIC PROBE THERMOMETER
SJI 2
Manual:
Quality Assurance in Assembly Kitchens
Area:
Instructions on use of probe thermometer
Reference:
Standard job instruction SJI2
Equipment required:Electronic probe thermometer;
Chisel probe;
Fail/between pack probe;
Thermocouple probe;
Pack of probe wipes;
Standard recording documents ref no:B.S. 5750 requires that documented work instructions are prepared where
their absence would adversely affect quality and so on. The following
standard job instruction covers the training and use of an electronic probe
thermometer.
1.
Wash your hands thoroughly.
2.
When you are going to take a temperature reading always make sure you
have the right probe for the job.
a)
A chisel probe (see picture below) can be used for testing liquid or
solid foods;
b)
A foil or between pack probe (see picture below) is used for frozen
foods or chilled foods that are sealed in a pack e.g. packs of milk;
c) A thermocouple (see picture below) is used for checking air
temperatures. It cannot be cleaned properly and should not be used for
checking food temperatures.
Always make sure you have a packet of probe wipes and the forms you
need to record the readings you have taken.
145
Figure 1
a)
A chisel probe.
b)
A foil/between pack probe.
c)
A thermocouple probe.
3.
Fix the right probe for the job to the thermometer. You do this by putting
the prongs on the bottom of the probe into the holes at the top of the
thermometer. (see figure 2 below ). Do this very carefully because the
prongs are easily damaged and the probe will not work if you break them.
You will see that the plug on the probe has a black notch on the side. This
must be lined up with the groove in the top of the thermometer. When you
have got it in the right place the probe will slide easily onto the
thermometer. If it doesn't do not force it.
When the probe is in the thermometer tighten the collar on the probe to fix
it in position. Do not over tighten.
146
Figure 2
4.
Prepare the food you are going to test. if it is in a foil carefully open it so
that you can put the probe into it without going through the foil lid.
5.
Wipe the probe carefully making sure that you clean all of it. Make sure
you clean the part where the metal joins the handle.
6.
Switch on the probe using the button on the side. Hold the button whilst
you slowly count to two.
The probe will switch itself off after ten minutes.
7.
If the display on the probe reads a - number over -30ºc the probe is faulty
do not use it. Report it to your supervisor.
8.
If the display reads “Low batt” replace the battery before using it.
A.
LIQUID, SEMI-SOLID AND SOLID FOODS
147
a)
Use a chisel probe put the end of it into the food. This is the part that
measures the temperature. We need to make sure when we are
measuring hot foods that we test the temperature in the middle because
this is the coldest part.
If it is a hot dish or a joint do not push the probe in too far otherwise you
will get a false reading. This is because you will be picking up the heat
from the pan or pot. see figure 3 below
Figure 3
b)
Leave the probe in the food for about two minutes to let it settle before
taking the reading.
REMEMBER
The job is not done until you write the reading down on the right
form!
148
If the reading is too high or too low tell your supervisor.
B.
FROZEN FOODS
a)
Use a foil/between pack probe. Sandwich the foil part of the probe
between two packs of food. Make sure that all of the foil is touching the
packs.
Lightly press the top pack of food to make sure there is a good contact
between the probe and the packs.
b)
Switch the probe on leave it for about two minutes to settle down.
c)
Write down the reading on the right form.
REMEMBER
The job is not done until you write the reading down on the right form!
If the reading is too high or too low tell your supervisor.
C.
AIR
a)
Use a thermocouple. Put the tip in the area you need to test.
Switch on the thermometer and leave it to settle down. This will take about
two minutes. Write the reading down on the right form.
REMEMBER
The job is not done until you write the reading down on the right form.
If the reading is too high or too low tell your supervisor.
9.
When you have finished testing an item thoroughly clean the probe with a
wipe.
10.
When you have finished all the readings put the probe back where it
belongs. Give the records to your supervisor.
NOTE: The above instructions are based on the use of a E.T.I. Therma 20. If
you are using a different instrument follow the manufacturers instructions.
149
TRAINING INFORMATION
The Quality Assurance Manager shall train appropriate members of staff in the
use of a probe thermometer. He shall demonstrate the use of he probe by:•
Showing the probe to the trainee and will explain how the instrument
works. The trainee will be shown the three types of probe and told their
uses within the kitchen.
•
The Quality Assurance Manager will show the trainee how to use the
probe thermometer with the right probe to check the temperatures of a
liquid food, a solid food, an air temperature and frozen foods. This will
include a demonstration of how to clean the probe using a wipe and the
changing of probes.
•
The Quality Assurance Manager will show the trainee how to fill in a
standard temperature record form, e.g. Form FSS3. The trainee will also
be told of the importance of the maintenance of accurate records.
•
The trainee will be advised of the disciplinary and capability procedures
with regards to failure to take, record or falsify the necessary temperature
records
It is expected that at the end of the training session the trainee will be able to:a)
State which probe is to be used for which job;
b)
Demonstrate to the trainer the correct use of a probe thermometer. This
must include the connection of a probe to the instrument, the use of a
probe wipe to clean the probe, switching the probe on.
c)
Take at least one temperature reading of frozen food, liquid food, air and a
hot joint or foil of food.
d)
Fill in the standard temperature record forms correctly
e)
State what action to take if the readings on the instrument are too high or
too low, if the battery is low or if the probe is damaged.
NOTE
At the end of the training session the trainer must assess whether or not the
above objectives have been achieved by the trainee and make an entry on their
training record to that effect. This entry must be countersigned by the trainee.
150
Appendix 5
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
USEFUL TELEPHONE NUMBERS
John Gee
JPG Services
Tel No: 01530 810404
Fax No: 01530 810404
Mobile: 07860 239078
Email: [email protected]
151
Appendix 8
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DISPOSAL OF STOCK
If the stock has any financial value (as determined by the finance department) it
may not be disposed of until tenders have been sought. Refer to the Standing
Financial Instruction for further details.
If the stock is deemed to have no financial value then the following procedure
must be followed:
a)
Goods are checked by the Catering Services Manager and confirmed as
unfit and suitable for disposal.
b)
The date, quantity and description of goods must be recorded together with
the reason for disposal and be signed off by the Storeman or Head of
Production and the Catering Services Manager.
c)
If in the opinion of the the incident leading to the production of unfit food
should be reported to either the Environmental Health Officer or Trading
Standards Officer, he/she will arrange this and the goods must be retained
for future inspection.
d)
The stock requisition must be passed to the Catering Administration
Assistant for costing and must be retained within the weekly provision cost
file.
e)
Condemned goods may not be sold, consumed or kept (unless as in “C”)
but must be removed from the premises and placed in the refuse
compactor.
152
Appendix 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DOCUMENT AMENDMENTS
Ref
1
2
3
Pg 35, 10.11
Pg 135
PSS1
FSS3
FSS5
FSS10
FSS20
FSS21
FSS22
FSS23
FSS24
FSS25
Distribution list
Document
control
Section 4.2
Section 4.3
Details of change
All references to Deputy
Catering Services Manager
amended
to
Catering
Services Manager
All references to Catering
Production
Manager
amended to Head of
Production
Lyn
Betts,
Kettering
Borough Council
Whole section reviewed and
amended
Supplier list amended
Amended
Amended
Amended – items
Amended
Amended
Amended
Cleaning duties schedule –
new
Signing off sheet – new
Porters
daily
cleaning
schedule – new
Kitchen
daily
cleaning
schedule – new
Cleaning/refilling deep fat
fryers – new
October 2005
All reference to Head of
Production
changed
to
Head of Production
Para 3 amended to include
distribution via email and
intranet
Reference to PASA &
traceability
New
153
Copies to
all
Signed
Section 6.15
Table amended to include
walk in chiller stores, diet
bay & chest freezer in
tunnel
Section 6.23
Table amended for fresh
meat, frozen meat, fresh fish,
frozen fish & shell eggs
Section 7.6
Change
of
practice
in
preparation of raw meats
Section 7.13
Reference to use of Lion
branded shell eggs
Section 10.18
Outside caterer form amended
Section 11.21
To include over sleeves and
laundering
Section 12.2
Reference
to
Catering
Services
Manager,
Mrs
Sandra Smith, changed to Mrs
Clara
Partridge,
Housekeeping Manager
Section 15.5, Amended to reflect current
15.6 &
food hygiene certificates
15.7
Section 16.8
Food Hazard Warnings now
Food Alerts and action to be
taken
Section 17.4
New; Statement on verification
Section 18.2
Review date updated
February 2007
FSS5
Post Graduate Centre – Hot
Service Form amended
Appendix 5
Updated details
Page 269
Occupational Health Physician
– amended
FSS27
New cleaning schedule
Index
Amended
20.02.2008
Front page
Review date: September 2008
Page 1
Catering Manager amended to
Catering Services Manager
Page 2
Version 2, amendments
Page 6
Addition to Index
Page 8
All references to Operational
Catering Manager, amended
to Catering Services Manager
154
Page 10
Page 17
Page 19
Page 29
Page 32
Page 34
Page 35
Page 54
Page 135
Page 136
Page 136
Page 137
Page 140
Page 141
Page 142
Page 143
Page 144
Page 146
Page 147
Page 148
Page 149
Page 150
Page 151
Page 152
Page 153
Page 154
Page 155
Page 156
Page 157
Page 158
Page 159
Page 160
Page 161
Page 162
Page 163
All references to Head of
Kitchen Production, amended
to Head of Production
2.3
Authorising
Officer
amended to Head of Facilities
Amendment to 6.5
Amendment to 6.17
Amendment to 6.29
Amendment to 9.1
Amendment to 10.1
Amendment to 10.10
Amendment to 16.2, 16.5
Remove Code 012 details
Remove Code 118 details
Amendment to Code 137
Remove Code 212 details
Remove Code 356, 358 363
details
Remove Code 374, 384
details
Add Codes 388, 391, 393,
394, 395, 398, 399, 401
Add Codes 406, 409, 412,
413, 416, 417
Amendments to Suppliers
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment
to
Estates
Authorised person
FSS2b Amended form
Amendment to title
Amendment to title
Amendment to title
Amendment to title
Amendment to title
155
Page 164
Page 165
179
Page 194
195
Page 200
Page 203
Page 253
Page 258
Page 268
Page 269
Page 270
Page 272
Page 274
Page 279
Page 280
Oct 2008
Page 154
Page 166
FSS DB4 Form amended
– Head of Production added at
foot of page
– Amendments to titles
Pages 167 & 8
Page 169
Page 171
Page 291
Page 269
FSS2
FSS2
Page 135
Section 11
Page 46
Section 13
Page 52
Section 15
Page 56
Section 18
Page 63
FSS DB2
Amendment to title
Additional comment last line
Amended comment last line
FSS 19 amended sheet
FSS 20 amended sheet
FSS 21 amended sheet
FSS 21a amended sheet
FSS22B amended sheet
FSS24 amended sheet
FSS30 amended sheet
FSS31 amended sheet
Removed no longer in use
Duplicated on page 169 removed
Amended format
Remove
Replacement format
Revised delivery times
Revised sheet, unused items
removed, to be renumbered
To replace part of front sheet
& report sheet replace pages
146,
147,148,
149,150,151,152,159,160
To replace part of front sheet
& report sheet replace pages
155, 156,
158, 161
Amend Suppliers
Amend 11.28
Amend 13.23
Amend 15.2
Amend 18.2
Page 175
156
FSS 2
FSS 25
FSS 33
FSS 34
FSS 35
Sept 09
Section 1
Page 46
Section 1
Page 52
Section 1
Page 56
Section 1
Page 63
FSS DB 2
FSS2
FSS 3 DB1
FFSS 3 DB4
FSS 25
FSS 33
FSS 34
Page 186
Amend title
Page 289
New document
New document
FSA: Food Handlers:Fitness
to work
Baguette Temperature Control
Sheet
11.28 – staff restaurant
amended to servery area
13.23 – Para 1 …..sanitiser.
Trolley returned to dishwash
area.
15.2
Hygiene
Awareness
–
included in Induction Pack
Nutritional Training Course
18.2 – The review date is
September 2010
Page 175
Content of sheet amended
Page 186
33 – Title amended to 33 –
Salad Bar Chiller
Page 204
Sheet amended
Page 205
Sheet amended
Page 289
Sheet amended
Aspens Hot Pie Cabinet
recording sheet
FSA Food Handlers – Fitness
to Work
157
Appendix 12
Advice for caterers on allergy and intolerance
Friday 7 May 2004
It’s very important for all caterers to be aware about food allergy and to take it
seriously. This is because when someone eats a food they are allergic to, even
the tiniest amount, this can cause a very severe reaction called anaphylaxis.
In the UK about ten people die every year from an allergic reaction to food and
many more end up in hospital. In most cases, the food that causes the reaction is
from a restaurant or takeaway.
So if someone with a food allergy asks you whether a dish contains a certain
food, you should never guess the answer. Find out the information the customer
wants and let them decide if they can eat the food.
What foods cause allergic reactions?
In theory, any food could cause an allergic reaction in someone, but labelling
legislation requires certain foods always to be labelled on pre-packed foods.
These are:
•
•
•
•
•
•
•
•
•
celery (including celeriac)
cereals containing gluten, these are wheat, rye, barley, oats, spelt and
kamut or their hybridised strains
crustaceans, such as crabs, lobsters and prawns
eggs
fish
lupin
milk
molluscs
mustard
158
•
•
•
•
•
nuts, such as, almonds, hazelnuts, walnuts, Brazil nuts, cashew nuts,
pecans, pistachio nuts, macadamia nuts and Queensland nuts
peanuts (also called groundnuts)
sesame seeds
soyabeans (sometimes called soya)
sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre
expressed as SO2
These are the foods that we are referring to when we talk about ‘foods that can
cause severe allergic reactions’.
Some people need to avoid certain foods because of a food intolerance. About 1
in 100 people need to avoid gluten, a type of protein found in wheat, rye and
barley, and some need to avoid oats too. This is because they have an
intolerance to gluten, which is called coeliac disease. Other people need to avoid
lactose, the sugar found in milk.
How do I know whether a certain food is in one of our dishes?
If you make a dish from scratch, you will know what goes into it. But remember
that you will need to think about each of the ingredients you use and what they
contain. You also need to consider what you use:
•
•
•
•
to cook the dish
to thicken a sauce
as a topping or garnish
in a salad dressing
It's very important to check the ingredients of anything you buy in ready-made,
such as desserts, pies, bread, sausages and sauces. Don't rely on what you think
is in these products, because foods that can cause severe allergic reactions can
turn up in products where you might not expect them. For example:
•
•
•
•
•
•
•
•
•
peanuts or nuts can be used in pesto
unrefined nut oils can be used in salad dressings
cakes and desserts can contain marzipan or frangipane (both made from
almonds) or praline (made from hazelnuts as well as eggs, milk and wheat
containing gluten)
sauces can contain milk or flour containing gluten
cheesecake bases can contain nuts to make them crunchier
some Indian dishes can be thickened with ground almonds or peanut flour
some Greek and Turkish dishes, such as houmous, can contain tahini
(made from sesame seeds)
soyabean flour can be in many food products, such as burgers, sausages,
cakes, pastries and biscuits
soyabean is used in some vegetarian products such as vegetarian mince
159
•
•
tofu (which is made from soyabean) is often used in Chinese dishes
mustard is often used in dressings
Remember that if someone asks you whether a dish contains a certain food, you
should never guess the answer. Always check the ingredients carefully and if you
can't find out then say you don't know.
Ordering and storage
What you should do
•
•
•
•
•
•
Whenever possible, keep a copy of the ingredient information on labels of
any ready-made foods you use, such as desserts and sauces.
Keep ingredients in the original containers, where possible, or keep a copy
of the labelling information.
Check deliveries to make sure what is delivered is what you ordered.
Check that the food delivered is the same brand you normally use.
Different brands might have different ingredients.
Look to see if your supplier has given information about any changes in the
ingredients of the foods delivered.
Always store foods separately in closed containers, especially peanuts,
nuts, seeds, milk powder and flour.
What can go wrong
•
•
•
•
Ingredients information is missing, inaccurate, hard to read or
misunderstood.
Staff don’t realise that the food that has been delivered is different to what
they normally use.
Staff don’t realise that the ingredients of a food product have changed.
Small amounts of a food that can cause severe allergic reactions get into
other foods – for example, if containers are not sealed, or when foods are
being moved from storage into the kitchen.
Menu
What you should do
•
•
•
•
If a dish contains one of the foods that can cause severe allergic reactions,
make sure you mention it in the name of the dish or the description on the
menu, e.g. ‘strawberry mousse with almond shortbread’.
Remember to update the menu when recipes change.
If your menu is in a language other than English, provide a full translation.
If you use unrefined nut or seed oils (also called cold-pressed or crude) in
cooking or in dressings, say this on the menu.
160
•
•
•
Don’t claim a dish is free from a particular food, unless you have taken
steps to check this is correct.
It’s a good idea to put a message on your menu, or on the wall, to let
customers with food allergies know they can ask staff for advice about
what dishes contain.
It’s not a good idea to use logos on your menu to show whether dishes
contain certain foods, because ingredients can change.
What can go wrong
•
•
Menus don’t contain full information about foods that can cause serious
allergic reactions. This could be confusing. For example, if the menu says
that one dish contains nuts, customers might think there are no nuts in
other dishes where nuts aren’t mentioned.
Hidden ingredients, especially peanuts and nuts, are not included in the
product description – for example, nuts used in the base of a cheesecake.
Preparation, cooking and cleaning
What you should do
•
•
•
•
When you have been asked to prepare a meal that doesn't contain a
certain food, make sure worktops and all the equipment staff use is
thoroughly cleaned with hot water and soap before they use them. This
includes chopping boards, knives, food mixers, bowls, pans, and utensils
used for stirring and serving. This is to prevent small amounts of the food
that the person is allergic to from getting into their meal.
Put up a sign if you use nuts in foods in self-service areas, such as salad
bars or serve-yourself ice cream counters. This is because nuts from one
food could get into another, for example if customers use the same spoon.
When you have been asked to prepare a meal that doesn't contain a
certain food, make sure that you don't cook it in oil that has already been
used to cook other foods. For example, if food is cooked in oil that has
already been used to cook prawns, this could cause a reaction in someone
who is allergic to shellfish.
When you have been asked to prepare a meal that doesn't contain a
certain food, make sure staff wash their hands thoroughly with soap and
water before they prepare the meal, and avoid touching other foods until
they have finished preparing it.
What can go wrong
•
Foods that can cause severe allergic reactions are put next to other foods,
for example, pastries with nuts or seeds on top are put on the same baking
tray as those without nuts or seeds.
161
•
•
•
•
Small amounts of foods that can cause severe allergic reactions get into
other dishes, because worktops and equipment haven't been cleaned
properly.
Foods that can cause severe allergic reactions, especially nuts, seeds and
milk products, can be transferred from one dish to another in self-service
areas, for example if customers use the same spoon.
Customer orders get mixed up – for example, a customer asking for a
salad made without walnut oil dressing is given a salad with the usual
dressing on it.
Staff run out of one ingredient and use something else instead (for
example, peanuts to replace another type of nut) and don’t tell the serving
staff.
Serving customers
What you should do
•
•
•
•
•
•
•
Encourage customers to ask about whether the food they are allergic to is
used in the dishes they want to order.
Make sure that staff understand they should never guess whether an
ingredient is in a dish or not. They should check with the kitchen staff every
time someone asks for a meal that doesn’t contain a certain food.
Make sure that if staff are not sure whether a dish contains a particular
ingredient, and they can’t check, they tell the customer they don’t know.
Don’t remove the food that someone is allergic to from a dish that has
already been prepared, for example don’t remove the nut decoration from
a gateau. There could still be small amounts of the food in the dish, and
these are enough to trigger an allergic reaction.
Make sure that kitchen staff always tell serving staff about any recipe
changes, particularly if foods that can cause severe allergic reactions are
now being used in a dish.
When you have been asked to prepare a meal that doesn’t contain a
certain food, always use separate serving utensils.
In self-service areas make sure you have signs saying what is in each
food, for example salads, desserts and sandwiches.
What can go wrong
•
•
•
Staff don’t understand what the customer is asking for.
Serving staff don’t check with the kitchen staff every time they are asked
whether a dish contains a particular ingredient. The ingredients might have
changed.
Kitchen staff don’t tell serving staff about last-minute recipe changes.
162
•
Desserts containing foods that can cause severe allergic reactions, such
as nuts or cream, are placed on a sweet trolley and small amounts of the
food can be transferred to other desserts.
What should I do if I think a customer is having an allergic reaction?
Sometimes it can be hard to tell if someone is having an allergic reaction. Other
serious conditions can have similar symptoms. But even if you're not sure what
the problem is, if someone is finding it hard to breathe, if their lips or mouth are
swollen, or if they collapse, you should:
•
•
•
call 999 immediately and describe what is happening.
don't move the person, because this could make them worse.
send someone outside to wait for the ambulance and stay with your
customer until help arrives.
If someone has coeliac disease what foods do they need to avoid?
People with coeliac disease need to avoid foods containing gluten, a type of
protein found in wheat, barley and rye, and some also need to avoid oats. This
means they need to avoid all foods containing these cereals.
Lots of foods contain wheat, in particular, such as bread, pasta and semolina,
plus pizza, pastry, biscuits and cakes. Wheat flour is used in most processed
foods, for example in soups and sauces. And foods in batter or breadcrumbs
aren't suitable for people with coeliac disease.
Bear in mind that cereal products can be in foods that you might not expect, such
as stock cubes, spice mixes, gravy granules, soy sauce, burgers and sausages.
You should always check the ingredients of everything you use when you have
been asked to provide a gluten-free meal. And remember that you shouldn't cook
a gluten-free meal using the same pans, utensils or cooking oil as foods
containing gluten.
Rice, potatoes, buckwheat, millet, polenta, corn and corn flour don't contain
gluten. You can also buy special products that are suitable for people with coeliac
disease, such as gluten-free bread and gluten-free pasta.
People with coeliac disease also have to avoid some alcoholic drinks made from
cereals, such as beer and lager.
Training
You should train all the staff in your business before they start work, whether they
are going to work in the kitchen or serve customers. The training should cover
food hygiene and food allergy. Make sure your staff know that you take both of
these issues very seriously.
163
It’s a good idea to write training sheets that set out what a member of staff should
do when a customer asks for a meal that doesn’t contain a particular food. Make
sure that staff understand that it’s better to tell a customer that they don’t know if
a dish contains a particular food than to guess.
What is the legal situation?
Under section 14 of the Food Safety Act 1990 businesses must not ‘sell to the
purchaser’s prejudice any food which is not of the nature, substance or quality
demanded by the purchaser’. This means, for example, that if someone
specifically asks for a meal that doesn’t contain a certain food and you give them
a meal that does contain it, then you could be prosecuted. Similar legislation
applies in Northern Ireland.
The General Food Law Regulation 178/2002, prohibits ‘unsafe’ food being placed
on the market. When deciding whether a food is ‘unsafe’, the information a
business provides to its customers, including on food labels, in menu
descriptions, and the information provided by serving staff, are taken into account.
For a person with a food allergy, dishes containing the food they react to are
‘unsafe’, even though they are safe for most other people. So that means
businesses will need to make sure that, when asked, they give people with food
allergies the information they need about whether the food they react to is in a
particular dish.
If you are serving dishes that you say don’t contain a certain food, you must have
procedures in place to make sure this is true. So it’s a good idea to have a written
procedure for what staff should do when someone asks for a meal that doesn’t
contain a certain food and you could include food allergy risks as part of your food
safety management system.
More information
You could talk to enforcement officers from your local authority (for example an
environmental health officer) about how you handle foods that can cause severe
allergic reactions.
The British Hospitality Association provides information on its website for caterers
about food allergies on its website.
The Hotel and Catering International Management Association provides advice
and guidance for caterers.
164
External links
The Food Standards Agency has no responsibility for the content of
external websites
Allergy UK
Anaphylaxis Campaign
Coeliac UK
165
Appendix 13
Food Handlers:
Fitness to Work
Regulatory Guidance
and Best Practice Advice
For Food Business
Operators
2009
If you require this information in an alternative format – such as audio, large print,
Braille – please contact us.
166
CONTACT TELEPHONE 020 7276 8829
Summary
Intended audience:
All food business operators except primary producers.
(Primary producers can use it as best practice advice and
Enforcement Officers will also find it useful)
Regional coverage:
Legal status:
UK
This guidance is intended to:
• Accompany legislation.
• Describe best practice.
Purpose / summary: People who work around open food while suffering from
certain infections (mainly from bacteria and viruses) can
contaminate the food or surfaces the food may come into
contact with. This can spread infection to other people
through the food.
This guidance helps managers and staff to prevent the
spread of infection by advising which illnesses and
symptoms staff should report and what managers should do
in response. In summary:
•
Diarrhoea and/or vomiting are the main symptoms
of illnesses that can be transmitted through food.
•
Staff handling food or working in a food handling
area must report these symptoms to management
immediately.
•
Managers must exclude staff with these symptoms
from working with or around open food, normally for
48 hours from when symptoms stop naturally.
Different action is required in some cases, as explained in
section 9 of this document.
In addition, all staff who handle food and who work around
open food must always:
•
Wash and dry their hands before handling food, or
surfaces likely to come into contact with food,
especially after going to the toilet.
This is because it is possible to be infected but not have
symptoms.
167
SECTION
CONTENTS
PAGE
1.
REGULATIONS REFERRED TO IN THIS GUIDANCE
3
2.
INTENDED AUDIENCE
3
3.
PURPOSE AND LEGAL STATUS
3
4.
LEGAL REQUIREMENTS
3
5.
FOOD HANDLERS
4
6.
WHY INFECTIONS ARE A PROBLEM
4
7.
SYMPTOMS OF GASTROINTESTINAL INFECTION
5
8.
ACTION TO TAKE
5
9.
RETURNING TO WORK
9
10.
WHEN THE CAUSE OF INFECTION IS KNOWN
10
11.
WHEN EXCLUSION MAY NOT BE NEEDED
13
12.
OTHER GUIDANCE
14
13.
CONTACTS FOR FURTHER INFORMATION
15
ANNEX 1: SUMMARY INFORMATION FOR ALL PEOPLE WORKING IN A FOOD
HANDLING AREA
16
ANNEX 2: SUMMARY INFORMATION FOR MANAGERS
17
ANNEX 3: QUESTIONNAIRE: PRE-EMPLOYMENT / VISITOR / RETURNING
FROM ABROAD
18
168
1.
REGULATIONS REFERRED TO IN THIS GUIDANCE
Regulation (EC) 852/2004 on the hygiene of foodstuffs. A copy is here.
2.
INTENDED AUDIENCE
This guidance applies to all UK food business operators other than primary
producers (e.g. farmers and growers).
Different legal requirements apply to primary producers, but they can consider
this guidance document to be best practice. Guidance on what rules apply to
primary producers and how to comply can be found on our website at
www.food.gov.uk (direct link here).
This guidance document also applies to premises that require approval to
handle food of animal origin, e.g. fresh meat cutting plants. However, on
occasion these businesses may need to take a different approach to
compliance. See section 12 for where to get further information.
Local Authority enforcement officers will also find this guidance useful, but can
also refer to more technical guidance from their Health Protection Agency.
3.
PURPOSE AND LEGAL STATUS
These guidance notes have been produced to provide informal, non-binding
advice on:
•
•
the legal requirements of Annex II, Chapter VIII of Regulation (EC)
852/2004 on the hygiene of foodstuffs; and
best practice in this area.
These guidance notes should be read in conjunction with the legislation itself.
The guidance on legal requirements should not be taken as an authoritative
statement or interpretation of the law, as only the courts have this power. It is
ultimately the responsibility of individual businesses to ensure their compliance
with the law. Compliance with the advice on best practice is not required by
law. To distinguish between the two types of information, all advice on
best practice is in shaded boxes, with a heading of Best Practice.
4. LEGAL REQUIREMENTS
The law requires that in all food businesses other than those engaged in
primary production (e.g. farmers and growers) and associated operations:
•
“No person suffering from, or being a carrier of a disease likely to be
transmitted through food or afflicted, for example, with infected wounds,
skin infections, sores or diarrhoea is to be permitted to handle food or enter
any food-handling area in any capacity if there is any likelihood of direct or
indirect contamination.“
•
“Any person so affected and employed in a food business and who is likely
to come into contact with food is to report immediately the illness or
symptoms, and if possible their causes, to their manager or supervisor.”
169
The people referred to in these requirements are commonly referred to as food
handlers.
5.
FOOD HANDLERS
Where it is used, the term ‘food handler’ mainly refers to people who directly
touch open food as part of their work. They can be employed or agency staff.
However, it also includes anyone who may touch food contact surfaces or
other surfaces in rooms where open food is handled. This is because they can
also contaminate food by spreading bacteria for example to surfaces that food
will come into contact with, e.g. work tops and food packaging before it is
used. They can also contaminate other surfaces such as door handles which
can then contaminate the hands of people who handle food directly for
example.
The term can therefore apply to managers, cleaners, maintenance contractors
and inspectors for example. It is the effect of their presence that is important,
not the reason for them being there.
Best Practice
Prevention is better than cure. Excluding unnecessary visitors from food
handling areas and minimising the amount of direct contact with food and food
contact surfaces will help to avoid the risk of spreading any infections people
may have.
6.
WHY INFECTIONS ARE A PROBLEM
Bacteria
When bacteria infect an individual and cause gastrointestinal illness (food
poisoning), they live and multiply in the gut and are excreted in faeces or in
vomit. The risk of bacteria spreading is highest when the infected person has
diarrhoea and vomiting because there are lots of bacteria and a loose or liquid
stool is more likely to contaminate hands and other things. Some types of
bacteria that cause food poisoning can also infect damaged skin and can be
carried in the nose and throat.
Food may be contaminated with harmful bacteria, either directly by an infected
food handler, or indirectly through contact with a food contact surface that has
been contaminated by an infected food handler. Foods which will not be
cooked before being eaten are of greater risk because cooking is a process
that would kill many of the bacteria present.
People can also have infections without showing any symptoms. This can be
because they are long-term carriers of infectious bacteria; because they just
have very mild infections; or because they are only in the early stages of
illness and symptoms are not yet apparent. This is one reason why it is
important for food handlers to always follow the hand-washing guidance in this
document (see section 8).
170
Viruses
Some viruses can be transmitted through food and spread in much the same
way as bacteria, with similar effects. The main differences are that viruses
cannot multiply on food but can survive on food for long periods. Viruses can
spread via contaminated hands and some can also spread through the air,
especially when an infected person vomits. This characteristic is often what
causes large scale outbreaks of viral infection in enclosed environments.
Viruses are also generally quite easy to destroy by cooking food.
Other organisms
Some types of parasitic worms can infect the human intestines. They spread
by laying tiny eggs inside the infected person, which are shed in faeces.
Protozoa, such as amoeba, are single celled organisms that can infect the
human intestines and body and can cause serious illness such as dysentery.
They can also spread through faeces. Infections caused by these organisms
are not common in the UK.
7. SYMPTOMS OF GASTROINTESTINAL INFECTION
The most common symptoms of an infection are:
•
•
Diarrhoea.
Vomiting.
Other symptoms can include:
•
•
•
Stomach cramps or pain.
Nausea.
Fever.
Although diarrhoea is a very common condition in the community, it is
difficult to define so as to exclude all normal variations of bowel habit. It
usually implies a change in bowel habit with loose or liquid stools which are
being passed more frequently than normal. Three or more loose stools in 24
hours is a very general indication of diarrhoea that may be infectious, but this
can vary. If this is not followed by any more symptoms or further diarrhoea
then it is not likely to be infectious.
8. ACTION TO TAKE
Managers
Annex 2 contains a simple summary of the requirements for managers.
Managers must exclude any person from food handling duties and food
handling areas if they have an infection of the stomach or gut (demonstrated
by them having the symptoms described in section 7) and/or if they have an
area of infected skin that cannot be covered (as described in section 6 and
10). The length of the exclusion is usually 48 hours from when their symptoms
stop and is explained fully in section 9. Some exceptions to this requirement
are described in section 10. If you are in doubt about whether to exclude
171
someone, it is advisable to take into account the nature of the likely
consequences of something going wrong should you make the wrong
decision. Factors to consider include the nature of their duties and the food,
processes that will be applied to the food and whether vulnerable people will
be consuming the food, e.g. young children or people who are already ill.
Food handling duties would include directly handling open food or touching
surfaces that will come into direct contact with food, such as primary food
packaging before use and food equipment. Food handling areas are where
these activities take place. It follows that the affected member of staff could be
given work elsewhere in the premises, such as warehouse operations where
only packaged food is handled, although they should practice good personal
hygiene, especially washing their hands thoroughly after using the toilet, so as
not to spread the infection to other workers.
The legal requirement also extends to managing the risk from contamination
by other infected workers and visitors to rooms and areas where open food is
stored or handled, e.g. managers, maintenance contractors, inspectors etc.
Therefore, use of the terms ‘food handlers’, ‘staff’ and ‘workers’ in this
document should be taken to include these additional people.
Identifying infected food handlers usually relies on food handlers reporting
illnesses, symptoms and conditions and so requires their understanding and
cooperation to work effectively. Annex 1 contains a simple summary for
managers to give to anyone working in a food handling area, to help them
understand what to report and to do.
Best Practice
It is best to assume that the cause of any symptoms like those described is an
infection and the food handler should be excluded until evidence to the
contrary is received. See section 11 for advice on when exclusion may not be
needed though.
Excluding infected food handlers from the entire premises is also an option, as
this will remove the potential risk of contamination of food via other staff who
may use the same facilities, e.g. toilets or canteens, as the infected person.
Pre-employment checks on the health of food handlers and other workers in
food businesses are not required by law, but they have been common in the
food industry for many years. Such checks are usually in the form of
questionnaires and requirements to obtain medical clearance certificates
before working. These can provide a useful snapshot of someone’s health at
a point in time and reveal information about their past which could be relevant.
They also provide an opportunity to emphasise to food handlers the
importance of personal health and hygiene to the safety of food. However,
they cannot be relied on and don’t guarantee the future health status of any
individual. An example of a pre-employment questionnaire is at Annex 3.
These checks are not required by food hygiene legislation. However, Local
Authorities do have special powers, under separate public health legislation, to
require individuals to undergo tests in certain circumstances if they suspect
172
that they pose a risk to public health.
Hand swabs to assess the level of bacterial contamination are also used by
some businesses before and during employment to assess the level of
personal hygiene practices of individuals. This can inform the level of
supervision and training required, as well as any subsequent management
action.
Penalising staff for being ill, for example by not paying them when they are
excluded from work, could lead to them working whilst ill and may lead to food
safety problems. Incentives to have few sick days can have a similar effect.
Statutory sick pay is available in many cases, usually this requires a certificate
from a GP though. Details can be found here.
http://www.direct.gov.uk/en/MoneyTaxAndBenefits/BenefitsTaxCreditsAndOtherSupport/Illorinjured/DG_10018786
Staff excluded for longer periods because of more serious infectious diseases
may also be able to receive financial support from their local authority.
Workers in a food handling area
Annex 1 contains a simple summary of the
symptoms and requirements that anyone working in a food handling area needs
to be aware of.
Anyone working in a food business who is likely to come into contact with food
must report to their manager immediately if they have an illness that is likely to
be passed on through food or if they have certain medical conditions that could
lead to this. They should immediately seek to exclude themselves from food
handling duties and areas if they develop such symptoms at work.
It is also a legal requirement for every person working in a food handling area
to maintain a high degree of personal cleanliness and to wear suitable, clean
and, where necessary, protective clothing. The key action is to:
Ensure you wash (and dry) your hands thoroughly with soap and
warm water before working with or around food, especially after
using the toilet.
Your hands can also come into contact with bacteria and viruses from other
sources, such as from other people, raw foods or even yourself. Therefore, it is
also very important to wash your hands after:
•
•
•
nappies.
•
•
•
•
Handling raw food, such as meat
Changing a dressing or touching open wounds.
Any contact with other people’s faeces or vomit, e.g. changing
Touching animals / pets.
Handling waste and touching bins.
Cleaning.
Breaks.
It also helps to wash your hands regularly throughout the day, especially after
cleaning or touching your nose, mouth, face, ears and hair. Avoiding such
contact is best. Other ways to reduce the risks of contamination include
173
minimising the amount you touch ready to eat foods and food contact
surfaces.
Drying hands thoroughly is important because wet hands spread bacteria
more easily. Try to avoid using anything that will re-contaminate hands. Also
remember that when washing the most commonly missed parts are the back
of the hand and tops of the finger tips around the nails.
Best Practice
Anti-bacterial gels (often referred to as hand sanitizers) are often used in
addition to hand washing, but they only work on clean hands. This is because
they can kill bacteria, but don’t work properly on dirty or greasy hands. They
also don’t kill norovirus. These gels are usually alcohol based, but alternatives
exist. If you decide to use them, understand their limitations and try to select
one which also moisturises so as to minimise skin damage from use.
Include demonstration of a good hand washing technique at induction. This
should focus on ensuring that the whole hand is cleaned and dried. Safer food
better business for example includes a best practice method.
Nails should be kept short to make hand washing easier. Liquid soap is better
at removing dirt from under long nails.
Gloves can be used to cover damaged skin or protect hands from risk of
developing skin conditions such as dermatitis, which can be caused by
prolonged food handling and wet work such as dish washing. Many people
also believe that gloves are safer than using clean hands – this is not
necessarily true. Gloves are not a substitute for good personal hygiene and
hand washing. Gloves can become contaminated with bacteria in much the
same way as hands can, even when they are new, and should be kept clean
and sanitised in a similar way to bare hands. Even if sterile gloves are used
they are only beneficial when a new glove is used for each activity and
contamination of the new glove or hands is avoided when changing gloves.
When selecting gloves bear in mind that some people have an allergy to latex
or develop one from regular contact. Alternative glove materials include nitrile,
vinyl, rubber and plastic.
Many businesses prefer to use anti-bacteria soap, but this is not necessary as
normal soap has been shown to be very effective.
It is the responsibility of the food business operator to ensure that people who
are not directly employed by them, e.g. maintenance staff, contractors and
other visitors to food handling areas, do not pose a risk to food safety. They
may know very little about food safety and may not understand the risk they
pose to food if they are ill. Therefore, it is important that managers gather
information about the health of such people and offer information or advice
and supervision if required.
Best Practice
Annex 3 contains an example of questions you could put to visitors.
174
Contaminated food
Managers should assess the risk to food safety of anyone found to have been
working with or around food whilst ill. The level of risk and action to take will
depend on many factors such as the nature of the food, any processes applied
to it, shelf life and storage conditions and the level of contact the ill person has
had with it, e.g. a manager walking through a food handling area will be less
risk than a chef directly preparing food. The likely consumers of the food could
also be a factor if known, e.g. producing food for young children will require a
high degree of precaution. If any unsafe food is still on the market the food
business operator must notify their local authority immediately. If in doubt
contact them or the FSA for advice.
Best Practice
Planning what you would do in advance of an incident will probably help you to
make better decisions should one happen. This could be incorporated into
your HACCP based food safety management procedures.
9. RETURNING TO WORK
After an illness
In most cases of infection, bacteria and viruses can still be found in someone’s
faeces after symptoms stop. It is therefore important that managers continue to
exclude food handlers for a period of time after this. 48 hours is the
recommended length of time. This is counted from the time that symptoms
(mainly diarrhoea) stop of their own accord or from the end of any treatment of
the symptoms with medicine such as anti-diarrhoeal drugs (if they are used).
For example, symptoms end from 5pm Monday, so the person can safely
resume work from 5pm Wednesday. You can count from the time of the first
normal stool if you aren’t sure when symptoms ended.
If the individual is diagnosed with a specific infection, this may require different
action. See section 10 for guidance. If the cause has been confirmed as noninfective (see section 11) after they were excluded then they can also return.
It is reasonable to presume that a single bout (e.g. one loose stool) or
incidence of vomiting is not infectious if 24 hours have elapsed without any
further symptoms and this is not accompanied by fever. In this case, as long
as there is no other evidence to suggest an infectious cause, the person would
only pose a very low risk of being infected and could resume work before the
48-hour limit. Extra care should be taken over personal hygiene practices on
return to work though, especially hand washing. A different approach may be
needed if their work requires extra precautions to protect very vulnerable
consumers, such as people who are already ill or young children.
Small numbers of bacteria and viruses can continue to be found in someone’s
faeces for weeks or more after they have recovered from an infection.
However, this is unlikely to pose a risk as long as good hand washing and
good hygiene practices are carried out when at work in a food business. Only
175
in some special cases (see section 9) is it necessary to require negative faecal
samples before returning to work, to ensure the infection has gone.
Best Practice
Managers may wish to interview all staff on return to work to assure
themselves that they have received all the relevant information and that
different action (as in Section 10) is not needed.
Returning from holidays / workers new to the UK
There are many diseases and infections that are prevalent in other countries,
particularly in less developed countries, that are not common in the UK. Most
of these infections will develop quickly, but some can take weeks.
Best Practice
Managers and food handlers should be aware of these facts and anyone
falling ill after coming to the UK to work or just returning from a visit abroad
should seek medical advice quickly. The questionnaire in Annex 3 can be used
to gather information from any new staff and existing staff returning to work
from visits or holidays abroad.
10. WHEN THE CAUSE OF INFECTION IS KNOWN
If the individual has been diagnosed by a medical professional (e.g. their
doctor) with a specific infection, this may require different action. For the
infections listed below you should follow the guidance in section 7 & 8.
•
•
•
•
•
•
•
•
•
•
Salmonella (except Salmonella Typhi and Salmonella Paratyphi A, B or C)
Campylobacter
Vibrio (except Vibrio cholerae O1 and O139)
Yersinia
Bacillus
Staphylococcus aureus
Clostridium perfringens
Protozoa, e.g. Cryptosporidium, Giardia lamblia (except Entamoeba
histolytica)
Shigella sonnei (but not Shigella dysenteriae, flexneri, and boydii)
Worms (except Threadworm and Taenia solium)
Other infections may require different action. Those requiring different action
are covered below. If the infection is not covered above or below, then it is
advisable to exclude the food handler and seek medical advice.
Most of the information in this section reflects advice from Health Protection
Agencies (HPAs) in the UK. Therefore, in the case of any confusion or
apparent contradiction, the advice from the HPAs should take precedence.
176
Salmonella Typhi and Salmonella Paratyphi A, B or C (Enteric fever)
These organisms cause enteric fever and paratyphoid fever respectively,
which is a severe illness that can be fatal in the absence of medical treatment.
It is known to be easy to pass on and there may be prolonged, intermittent
excretion of bacteria after symptoms stop. It is most common in less
developed countries and so in food businesses will most likely be associated
with people who have travelled abroad or who have come to work in the UK.
Anyone who suspects they are suffering from this illness or has had it in the
past, or who has a lot of contact with someone who has it should be excluded
from food handling and food handling areas until cleared to return to work by a
medical professional. The investigation and management of their case should
be referred to the local authority and health professionals who should seek
advice from the Health Protection Agency. If the person is confirmed as being
infected or is a carrier of the bacteria, the exclusion period could be lengthy,
three months or more, to allow for treatment and confirmation of clearance of
infection through faecal testing.
Verocytotoxin-producing Escherichia coli (E. coli)
Infection with these strains of E. coli (e.g. E. coli O157) can be fatal and the
number of organisms needed to cause infection is very low. Therefore, more
stringent precautions are needed than normal. A food handler with such an
infection should remain excluded until medical clearance is obtained. This will
be decided by the medical professional but will usually require two
consecutive, negative, faecal samples, the second sample being taken 48
hours after the symptoms have stopped naturally.
Anyone who has household contact with someone infected with E. coli O157
should inform their manager. They should be excluded from any work that
involves direct handling or serving open ready to eat foods until microbiological
clearance is obtained in the same way. If managers are not confident in their
personal hygiene practices, or of they are unable to protect themselves from
the infected person, e.g. if they are a parent, they should also be excluded
from all food handling duties and areas.
Norovirus
Norovirus is often associated with the sudden onset of projectile vomiting,
although not always. Other symptoms are the same as bacterial infections, i.e.
diarrhoea and vomiting, often with fever. Routes of transmission include poor
hand washing after using the toilet but also if an infected person vomits near
other people or food. This is because the virus can drift through the air in tiny
particles of vomit and land on food and food-contact surfaces or infect people
directly. Destroying any food that may have become unsafe and cleaning up
and disinfecting thoroughly over a wide area after someone has been sick in or
near a food handling area is therefore very important, including as a
precaution even if Norovirus is not known to be the cause. The virus can be
difficult to remove, especially from soft furnishing. Anyone who has household
contact with someone infected with Norovirus should inform their manager.
177
Best Practice
Because of the ease with which Norovirus can be spread to other people, it is best
practice to exclude symptomatic food handlers from the entire food business site
and not just food handling duties and areas, even if Norovirus is only suspected. Once
excluded, they should remain away for 48 hours from when symptoms stop. If their
symptoms don’t develop, return to work is possible after 24 hours from contact with
the infected person (24 hours is the normal incubation period). When outbreaks occur,
it is important to note that workers who fall ill during an outbreak can easily be victims
of the outbreak, not the cause.
If Norovirus is confirmed and someone has been sick anywhere on the premises
of the food business then effective cleaning is vital. Sodium hypochlorite
disinfectants are the best to use on cleanable surfaces. Norovirus can be very difficult
to kill in soft furnishings and sodium hypochlorite cannot be used because it will cause
damage. Other liquid disinfectants and/or steam cleaning should be considered. In
some cases, destroying the furniture may be the best way to ensure the complete
elimination of the virus from the food business. Advice can be sought from the local
authority if needed.
Hepatitis A
Rare in the UK. The most typical symptom is jaundice, which is a yellowish
discolouration of the skin and whites of the eyes. Hepatitis A is most infectious in the
period before symptoms appear, but is still infectious during the first week of illness.
Food handlers with this infection should therefore remain off work for seven days
after the onset of jaundice and/or other symptoms. Any food handler who develops
jaundice for an unknown reason should be excluded immediately and seek medical
advice. Exclusion is not required for people who are in household contact with
infected people, as long as they follow good hygiene practice. Hepatitis A is not
common in the UK, but is in many other countries around the world. If someone is
found to be infected, destroying any food that may have been become unsafe and
cleaning up and disinfecting thoroughly over a wide area is important.
Infected or injured skin
Damaged skin or sores caused by injury or disease, e.g. boils and septic cuts, can
become infected with bacteria such as Staphylococcus aureus, which can cause food
poisoning. Symptoms of infection include scaling, weeping or discharge from
lesions. It is usually acceptable to continue working with food as long as the
infected area is completely covered, e.g. by use of a distinctively coloured,
waterproof dressing. If an infected lesion cannot be effectively covered then the
person should be excluded from any work likely to lead to the contamination of food.
Lesions that may not be possible to cover adequately would include weeping lesions of
the eyes, ears, mouth and gums.
178
Best Practice
Best Practice
Covering any dressings on hands with a rubber (or a similar material
Glove can be considered as an additional layer of protection
Entamoeba histolytica (Amoebic dysentery)
In addition to the normal 48 hour exclusion, people handling and serving open
ready to eat foods should seek medical clearance. This usually involved a
single negative stool sample taken at least a week after the end of treatment.
Shigella dysenteriae, flexneri, and boydii
Rare in the UK. In addition to the normal 48 hour exclusion, people handling
and serving open ready to eat foods should seek medical clearance. This
usually involves two consecutive negative stool samples taken at intervals of
at least 48 hours. Anyone who has household contact with someone infected
with these bacteria should inform their manager. They should be excluded
from any work that involves direct handling or serving open ready to eat foods
until medical clearance is obtained in the same way.
Worms – Threadworm and Taenia solium
Threadworm – exclude from direct handling and serving of open ready to eat
foods until the infected person is treated.
Taenia solium – exclude from direct handling and serving of open ready to eat
foods until two negative stool tests at 1 and 2 weeks post treatment. Exclude
from all food handling duties and areas also if managers are not confident in
their personal hygiene practices. Rare in the UK.
Vibrio cholerae O1 and O139
Rare in the UK. In addition to the normal 48 hour exclusion, people handling
and serving open ready to eat foods should seek medical clearance. This
usually involves two consecutive negative stool samples taken at intervals of
at least 24 hours.
11. WHEN EXCLUSION MAY NOT BE NEEDED
Non-infective causes of symptoms
Infections are not the only cause of diarrhoea and vomiting and exclusion is
not required where there is good evidence of a non-infective cause. Examples
of this are listed below.
179
Best Practice
• Morning sickness during pregnancy.
• Some medicines and medical treatments.
• Inflammation of the bowel including diverticulitis, ulcerative colitis, and
Crohn's disease.
•
•
•
•
Irritable bowel syndrome.
Cancer of the bowel.
Malabsorption syndromes (e.g. coeliac disease and cystic fibrosis).
Dietary indiscretion (e.g. consuming too much alcohol or spicy food.).
180
Best Practice
If in doubt, it is best to assume that the cause is an infection and to exclude the person
until there evidence to show it is safe for them to return to work.
Chest and respiratory diseases
It would be extremely unusual for such an infection to cause illness through
food contamination. However, it is quite common for people to have bacteria
such as Staphylococcus aureus in their nasal passages, mouth or throat,
which can contaminate food if they sneeze or cough on it. If food handlers are
unable to work without coughing or sneezing on open food, then they should
work elsewhere until they can. A history of tuberculosis is not a reason to
exclude a food handler for food safety reasons. However, the disease may
affect an individual’s general health in such a way as to make them unfit for
work or they may pose a risk of infection to others in the workplace. Health
professionals can provide further advice if it is needed.
Blood-borne infections
Workers with blood-borne infections, such as hepatitis B, hepatitis C and HIV,
are not a hazard to food safety as long as they are otherwise in good health.
Colostomy or ileostomy
These do not preclude working as a food handler. However, anyone with one
working in a food business should seek medical advice and notify their
manager if there is any change from their usual bowel habits, because they
can suffer from infections in the same way as anyone else.
Household contact
A food handler who has someone in their household suffering from diarrhoea
and vomiting does not always require exclusion, but, they should inform their
manager and take extra precautions, such as more stringent personal hygiene
practices. If they start to feel unwell at work they should report this immediately
to their manager or supervisor. Cases that may require exclusion are where
the contact has enteric fever, E. coli O157 and Norovirus (see section 10).
12. OTHER GUIDANCE
Industry Guides
Several food industry sectors have developed Industry Guides to Good
Hygiene Practice which the FSA has officially recognised. These include
sector specific guidance on complying with all aspects of general hygiene
legislation. Information on whether a guide is available for your sector can be
found on our website at www.food.gov.uk (direct link here).
181
Best Practice
Safer food, better business (SFBB) / CookSafe / Safe Catering
SFBB is an innovative and practical approach to food safety management that
has been developed to help small businesses in England and Wales, such as
182
caterers and retailers, put in place food safety management procedures and
comply with food hygiene regulations. Several packs are available. A similar
approach is taken in Scotland via their ‘CookSafe’ manual and Northern
Ireland via their ‘Safe Catering’ guide. If you would like to order a pack or an
interactive DVD guide to implementing SFBB (available in 16 languages) call
FSA Publications on 0845 606 0667 or email [email protected].
Further information is available from FSA (below).
Approved premises
This guidance document and the legislation to which it refers also apply to
premises that require approval to handle food of animal origin. Nevertheless,
there may on occasion still be a need for these businesses to take a different
approach to compliance with the general fitness to work requirement than that
described here. Any separate, relevant FSA guidance should also be referred
to. Further information for approved premises can be found on our website at
www.food.gov.uk or from your enforcement body.
13. CONTACTS FOR FURTHER INFORMATION
Local authorities
Food hygiene legislation is enforced by Local Food Authorities’ Environmental
Health Services, which is usually part of your local council. You should speak
to them for advice about how to comply with personal hygiene rules. You can
locate yours at www.food.gov.uk/enforcement/enforceessential/yourarea/.
Health professionals
Incident specific guidance is available from occupational health providers and
the UK Health Protection Agencies (HPA). Staff can also contact their doctor
for advice. A more technical guide on this subject for public health physicians
and Environmental Health Professionals can be found on the HPA website at:
www.hpa.org.uk/cdph/issues/CDPHVol7/no4/guidelines2404.pdf.
The Food Standards Agency
For general guidance you can contact the FSA at the following addresses:
England Food Standards Agency, 125 Kingsway, London, WC2B 6NH.
Tel: 020 7276 8971. [email protected]
Scotland Food Standards Agency Scotland, 6th Floor, St Magnus House, 25
Guild Street, Aberdeen, AB11 6NJ.
Tel: 01224 288 356. [email protected]
Wales
Food Standards Agency Wales, 11th Floor, Southgate House, Wood
Street, Cardiff, CF10 1EW.
Tel: 029 2067 8999. [email protected]
Northern Food Standards Agency Northern Ireland, 10c Clarendon Road,
Ireland
Belfast, BT1 3BG.
Tel: 028 9041 7713. [email protected]
183
ANNEX 1: SUMMARY INFORMATION FOR ALL PEOPLE
WORKING IN A FOOD HANDLING AREA
Your Responsibilities
You can pass on illnesses when you work with or around
food. To prevent this:
• Tell the manager immediately if you are ill
• Wash and dry your hands with soap and warm water,
especially after going to the toilet
•
You can affect the safety of food when working with or around food.
o Your hands and clothes can spread harmful bacteria or viruses to food
or surfaces that will come into contact with food.
o These bacteria or viruses can come from you if you are ill.
•
Tell the manager if you have:
o Diarrhoea or vomiting.
o Stomach pain, nausea, fever or jaundice.
o Someone living with you with diarrhoea or vomiting.
o Infected skin, nose or throat.
•
If you fall ill at work:
o Seek to leave the food handling area and tell your manager what has
happened.
•
When returning to work after an
illness: o Take extra care when washing your
hands.
o Tell the manager if they don’t know you were ill, for example if you
were ill on holiday.
•
Wash and dry your hands thoroughly with soap and warm water
before working with any food, especially after going to the toilet.
o Also wash your hands after handling anything that might be
contaminated and throughout the day.
o Avoidance is better than removal – where practical try not to touch
things that might require you to then wash your hands.
184
ANNEX 2: SUMMARY INFORMATION FOR MANAGERS
MANAGERS
Understand:
•
The law requires you to exclude anyone from work if they
have an infection that can be passed on through food and there is any
likelihood of them contaminating food directly or indirectly.
•
This would apply to people employed as food handlers or to other
staff working in areas where open food is handled.
•
Diarrhoea and/or vomiting are the main symptoms of infections that
can be transmitted through food.
•
Other symptoms can include Stomach cramps or pain, nausea and
fever. Skin infections are also a problem.
•
This is because some infections, mainly from bacteria and viruses,
can spread in faeces and vomit. This can contaminate infected persons’
hands when they have diarrhoea or vomiting. Vomiting can also spread it
directly. If an infected person contaminates food or food contact surfaces, in
many cases the infection can spread to people who eat the food.
Action to take:
•
•
Ensure that all staff handling food and anyone working in a food
handling area knows to report the symptoms of infection and if they have
close contact with someone with these symptoms.
Exclude staff with these symptoms from working with or around open
food. Returning to work:
•
The exclusion period is normally 48 hours from when symptoms
stop naturally. Different action is required in special cases.
•
When excluded staff return to work ensure that they take extra
hygiene precautions, particularly hand washing.
•
Not all cases of diarrhoea or vomiting are infectious, e.g.
morning sickness, so exclusion is not always needed.
Other facts:
•
People can have infections without symptoms so it is important
that managers try to ensure that everyone washes and dries their
hands regularly at work, especially after using the toilet.
•
Managers should assess the risk to food safety of anyone found to
have been working with or around food whilst infectious and take
the appropriate action to ensure that unsafe food is not released.
•
If you are not sure what to do in any situation, you can seek advice
from a health professional or your local authority.
185
ANNEX 3: QUESTIONNAIRE: PRE-EMPLOYMENT / VISITOR
/ RETURNING FROM ABROAD
Questionnaire - Pre-employment / Visitor /
Returning from Abroad
(This can be used as a best practice tool to help establish the health status of new staff,
visitors, staff returning from abroad and new workers from abroad.)
186
At present, or in the last seven days, are you suffering from:
i) diarrhoea and/or vomiting?
Yes / No
ii)
Yes / No
Stomach pain, nausea or fever.
At present, are you suffering from:
NAME:
JOB TITLE
BUSINESS:
i) skin infections of the hands, arms or face. E.g. boils, styes,
septic fingers, discharge from eye / ear / gums / mouth.
Yes / No
ii) jaundice.
Yes / No
Do you suffer from:
i) a recurring bowel disorder?
Yes / No
ii) recurring infections of the skin, ear or throat?
Yes / No
Have you ever had typhoid or paratyphoid fever or are you now
known to be a carrier of Salmonella Typhi or Paratyphi.
Yes / No
Are you a carrier of any type of Salmonella?
Yes / No
In the last 21 days have you had contact with anyone, at home or
abroad, who may have been suffering from typhoid or paratyphoid?
Yes / No
DATE:
SIGNATURE:
MANAGEMENT
ACTION TAKEN
Countries visited in the last 6 weeks
Any ‘YES’ answer will require an assessment of their suitability to work. The FSA
guidance document, Food Handlers Fitness to Work will help. Health professionals
and your Environmental Health Department can also hel
187
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 1
FOOD SAFETY MANAGEMENT SYSTEM
DAILY DELIVERY STATE
DAY:_____________________________________________________
SUPPLIER
Order no
ALLIED BAKERIES
SO
D
BROWNS FOODSERVICE
0500 -
F
BROWNS FOODSERVICE
0101 -
F
SANDWICHKING
0500 -
D
SANDWICH KING
0101 -
D
CAMBRIDGE PRODUCE
0500 -
R
CAMBRIDGE PRODUCE
0101 -
S
DAIRYCREST
0101 -
S
D
F
FR
W
=
=
=
=
Department
Fridge
Freezer
Wards
AMB =
S
=
DG
=
Delivery
no
Temp
Ambient
Store
Dry Goods
Time in
DATE: _____________________________________
R
E
A
In Store
=
=
=
A/R
Restaurant
Equipment
Aspens
Location
SO
C
O
Signature
=
=
=
Standing Order
Clothing
Office
Head of Production:______________________________________
183
NOTES:
1.
Date: Enter date in numbers e.g. January 1st 1999 is 1.1.99.
2.
Time: Enter time on 24 hour clock.
3.
Menu item: Enter name of item and receipt and distribution code.
4.
Temperature: All readings are to be entered in ºC
Acceptance temperatures are:Chilled foods. Target below 8ºC. Reject above 10ºC
Frozen foods. Target below -18ºC. Reject above -12ºC
Note: If the temperature is above target you must tell the Head of Production
5.
Enter date code on label.
Note: Chilled foods other than sandwiches must have a minimum shelf life of three days on delivery
6.
Quality / packaging: Is packaging clean, undamaged, properly labelled and is product quality acceptable
Enter Yes or No
If No, put details in column 8
7.
Accept:
8.
Comments: Enter all comments relating to product failing to meet the necessary standards where appropriate a brief note on what the
problem was.
If you find it necessary to send foods back, tell your Head of Production straight away.
9.
Signature:
Enter Yes or No.
Please sign all entries.
184
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS DB 2
DIET BAY PRODUCTION CONTROL FORM – HOT FOOD
Date: __________________________________
MENU ITEM
SUPPER
TIME AT END OF
COOKING
TEMP ºC AT END
OF COOKING
TIME AT END OF
MOULDING
Leek & Tomato Soup
Pea & Ham Soup
Baby Carrots
Cheese & Potato Pie
Chocolate Sponge & Sauce
Cod & Parsley Sauce
Green Beans
Jam Sponge & Custard
Lamb with Vegetables
Mixed Bean Casserole
Mixed Vegetables
Pasta & Tomato Sauce
Roast Chicken & Stuffing
Savoury Pork
Semolina Pudding
Steak & Mushroom Casserole
Steak & Mushroom Casserole
CRITICAL CONTROL POINTS
- Regenerate to minimum 82ºC
185
PORTIONS
PRODUCED
TIME INTO
FREEZER
COMMENTS
SIGNATURE
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – DOLPHIN TEMPERATURE LOG SHEET
DATE
TIME LUNCH
SENT:
TIME LUNCH
ARRIVED
CHEF
LUNCH.
OBSERVATIONS
COMMENTS
TEMP WHEN
COOKED:
TEMP AT
WARD:
TIME SUPPER
SENT:
TIME SUPPER
ARRIVED
OBSERVATIONS AND COMMENTS BY SENIOR
MEMBER OF WARD STAFF ON DUTY
SIGNED
1
2
3
4
SUPPER
CHEF
OBSERVATIONS
COMMENTS
TEMP WHEN
COOKED:
TEMP AT
WARD:
OBSERVATIONS AND COMMENTS BY SENIOR
MEMBER OF WARD STAFF ON DUTY
SIGNED
1
2
3
4
0
0
Note: Minimum cooking temperature 82ºC. Minimum temperature on arrival at ward 75 C. If at receipt below 75 C contact Catering Department on Ext 2739
This sheet must be returned to the kitchen with the trolley after each mealtime
186
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 2
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:1 – FRIDGE – VEG PREP ROOM
DATE
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
187
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
2 – FREEZER – DIETS – MAIN KITCHEN
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
188
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
3 – FRIDGE – DIET BAY
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
189
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
5 – FREEEZER – DIET BAY
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production ____________________________
190
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
7 – FREEZER – DIETS – MAIN KITCHEN
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
191
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
8 – FRIDGE – S/W ROOM
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production
192
_____________________________
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
10 – FREEZER – (ICE CREAM) - TUNNEL
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
193
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
29 – FREEZER – VEG PREP ROOM
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
194
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
30 – FREEZER – VEG PREP ROOM
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
195
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
POST GRADUATE CENTRE – TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
33 – SALAD BAR CHILLER
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _____________________________
196
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
REFRIGERATOR TEMPERATURE LOG SHEET
WEEK COMMENCING:__________________________________
UNIT:
DATE
34 – FRIDGE (MRP’S) – PORTERS LODGE
OPERATING
TEMPERATURE
AM
TIME
CHECKED
BY
OPERATING
TEMPERATURE
PM
TIME
CHECKED
BY
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
COMMENTS:
KEY FOOD SAFETY ADVICE
The operating temperature should be below 5ºC and a freezer -18ºC. If this temperature
is exceeded check the unit again after 1 hour. If the temperature is still high adjust the
thermostat. If after adjusting to maximum setting unit is not maintaining temperature call
a maintenance engineer.
Head of Production _________________
197
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 2
FOOD SAFETY MANAGEMENT SYSTEM – WOODLEY FRIDGE / FREEZER ALARM RECORDING SHEET
DATE
REF NO
TIME
TEMP
INITIAL ACTION
TAKEN
RESULT
SECONDARY
ACTION TAKEN
SIGN
In the event of persistent alarms sounding with no obvious reason for them to be doing to, Estates Department should be contacted and a report filed to the Catering
Services Manager
Note: Only authorised members of staff shall mute the alarm on the Woodley System.
The authorised staff: Head of Facilities, Catering Services Manager, Head of Production, Head Chefs or Duty Supervisors who have been trained on the use of
the Woodley System. All other personnel should report any alarms to the Senior Supervisor at the time.
Estates Authorised person – Out of Hours – Contact via SWITCHBOARD
198
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 3
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 1
MONDAY
LUNCH
PRODUCTION
MENU ITEM
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Oxtail soup
Roast lamb
Cottage pie
Pasta napolitaine
Mushroom quiche
Cauliflower
Carrots
Roast potatoes
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
199
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 1
SUPPER
MENU ITEM
MONDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Carrot soup
Beef lasagne
Mixed vegetable curry
Tomato omelette
Mixed vegetables
Jacket potato
Pilau rice
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production
200
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 2
LUNCH
MENU ITEM
TUESDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Mushroom soup
Roast chicken
Pork stroganoff
Vegetable chilli
Quiche lorraine
Broccoli
Diced swede
Boiled rice
Fresh mashed potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
201
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 2
SUPPER
MENU ITEM
TUESDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Vegetable broth
Beef bolognaise
Cauliflower cheese
Mushroom omelette
Green beans
Jacket potato
Mashed potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
202
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 3
LUNCH
MENU ITEM
WEDNESDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Vegetable soup
Roast turkey
Beef onion pie
Leek onion & pot hotpot
Cheese & herb quiche
Carrots
Cabbage
Roast potatoes
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
203
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 3
SUPPER
MENU ITEM
WEDNESDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Chicken soup
Sausages & onions
Spicy veg cous cous
Omelette with peppers
Peas
Jacket potato
Mashed potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
204
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 4
LUNCH
MENU ITEM
THURSDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Asparagus soup
Baked gammon
Chicken casserole
Cheese, onion & pot pie
Spinach & pepper quiche
Cauliflower
Mixed veg
Boiled potatoes
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
205
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 4
SUPPER
MENU ITEM
THURSDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Tom & veg soup
Beef casserole
Mixed veg stroganoff
Cheese omelette
Sweetcorn
Boiled rice
Mashed potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
206
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 5
LUNCH
MENU ITEM
FRIDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Leek & potato soup
Lamb casserole
Veg & bean cottage pie
Battered fish
Cheese & onion quiche
Mushy peas
Carrot & swede
Chips
Mashed potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
207
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 5
SUPPER
MENU ITEM
FRIDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Mushroom soup
Sweet & sour chic & noodles
Macaroni cheese
Tomato omelette
Mixed vegetables
Jacket potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
208
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 6
LUNCH
MENU ITEM
SATURDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Vegetable soup
Roast pork
Chicken curry
Vegetable lasagne
Quiche lorraine
Garden peas
Roasted parsnips
Boiled rice
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
209
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 6
SUPPER
MENU ITEM
SATURDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Minestrone soup
Irish stew
Macar & smoked haddock
Mushroom omelette
Green beans
Jacket potato
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
210
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 7
LUNCH
MENU ITEM
SUNDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Tomato soup
Roast beef
Chicken & ham pie
Veg goulash &
dumpling
Mix chse & chive quiche
Carrots
Green beans
Roast potatoes
Mashed potatoes
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
211
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CATERING PRODUCTION CONTROL FORM
DATE
MENU DAY 7
SUPPER
MENU ITEM
SUNDAY
PRODUCTION
START
TIME
FINISH
TIME
FINAL
TEMP
BELT
START
TEMP
SIGN
45 MINS
TEMP
ACTION
Red lentil soup
Chicken a la king
Sweet & sour vegs
Plain omelette
Peas
Boiled rice
Jacket potato
Gravy
KEY FOOD SAFETY POINTS
-
-
check and record the temperature of all foods at the end of prime cooking / regeneration
o
o
cook / regenerate to a minimum core temperature of 75 c. Patient foods to be 82 c.
check and record temperature at 45 minutes into serving time
check core temperatures with a clean probe
ALL FOOD TO BE DISPOSED OF AT THE END OF THE BELT
Head of Production :
212
FINISH
TEMP
TIME
SIGN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS DB1
FOOD SAFETY MANAGEMENT SYSTEM
DIET BAY PRODUCTION CONTROL FORM – COLD FOOD
MENU ITEM
LUNCH
PORTIONS
PRODUCED
DATED &
LABELLED
FROZEN (Y/N)
Baked beans
Cheese
Cucumber
Cucumber sauce
Garlic potato
Ham
Mashed potato
Orange starter
Parsley sauce
Peaches
Peas
Pineapple crush
Tomatoes
Turkey pate
Tuna pate
Vegetable pate
CRITICAL CONTROL POINTS
- Minimum cooking temperature 75ºC.
- Time from cook to freezer maximum 45 minutes.
- Ensure all utensils / moulds are clean prior to use.
213
COMMENTS
SIGNATURE
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS DB4
FOOD SAFETY MANAGEMENT SYSTEM
DIET BAY FOOD SERVICE RECORD – PUREED FOOD FOR PATIENT SERVICE DAILY
MENU ITEM
LUNCH
O
SIGNATURE
o
SIGNATURE
TIME AT START OF
COOKING
TIME AT END OF
COOKING
TEMP C
TIME
TO REGEN OVEN
TIME
TEMP C
SOUP
HOT FOOD
HOT PUDDING
COLD LIQUID
COLD FOOD
COLD PUDDING
MENU ITEM
SUPPER
SOUP
HOT FOOD
HOT PUDDING
COLD LIQUID
COLD FOOD
COLD PUDDING
214
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 4
FOOD SAFETY MANAGEMENT SYSTEM
BLAST CHILLER PROCESS CONTROL SHEET
Weekly:
DATE
FOOD TYPE
BEFORE
CHILLING
INITIALS
AFTER
CHILLING
INITIALS
FOOD COVERED, DATED
AND PLACED IN
REFIGERATOR
YES / NO
TEMP C
o
TEMP C
TIME
TIME
Head of
Production_____________________________________________________________
KEY FOOD SAFETY POINTS
*
Switch on blast chiller for 30 minutes prior to use
*
Portion food into clean container
*
Depth of food maximum 1¼”
*
Load chiller in a batch and keep door closed
*
*
*
*
Record tem / time
o
Blast chill to 3 C in 90 minutes
Take food out, cover, date and label it
After chilling transfer to refrigerator
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 5
FOOD SAFETY MANAGEMENT SYSTEM
215
COMMENTS
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
MONDAY
LUNCH
Garnish/
Accompaniment
Soup of the
day
Cottage pie
Croutons
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Fried haddock
breadcrumbs
Roast lamb
Steak & kidney
Pudding
Chickpea
&
veg curry
Veg stroganoff
Pasta
napolitaine
Mushroom
quiche
Halal chicken
curry
Jacket pots
Diced carrots
Cauliflower
cheese
Mashed
potatoes
Roast potatoes
Braised rice
216
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
MONDAY
SUPPER
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Chicken
&
potato hot pot
Beef lasagne
Vegetable
bakes
Chicken pie
Tomato
omelette
Mixed
veg
curry
Baked beans
Jacket potato
Mixed vegs
217
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
TUESDAY
LUNCH
Garnish/
Accompaniment
Soup of the
day
Chilli con carne
Croutons
Steamed Hoki
Parsley sauce
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Pork stroganoff
Roast chicken
Stuffing
Quiche lorraine
Vegetable chilli
Vegetable
bakes
French bread
pizza
Thai style lamb
balls
Jacket potato
Creamed
sweetcorn & onion
Broccoli
Diced swede
Mashed
potatoes
Tarragon
scented rice
218
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
TUESDAY
SUPPER
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Beef
bolognaise
Cornish pasty
individual
Turkey burger
Mushroom
omelette
Cheesy
cauliflower
Jacket potato
Green beans
Baked beans
Chef special o
f the day
Jacket potato
219
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
WEDNESDAY
LUNCH
Soup of the
day
Beef & onion
pie
Sausage & veg
hotpot
Hoki
with
mushrooms
Beef lasagne
(Halal)
Cheese & herb
quiche
Leek,onion &
potato hotpot
Sag aloo
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Croutons
Jacket potato
Baton carrots
Mashed
potatoes
Roast potatoes
Tumeric rice
Buttered
cabbage
220
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
WEDNESDAY
SUPPER
Garnish/
Accompaniment
Beef burgers
and onions
Braised
sausage
lyonnaise
Savoury
chicken risotto
Jumbo
fish
fingers
Omelette with
sweet peppers
Spicy
cous
cous
Jacket
potatoes
Garden peas
Bun
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Baked beans
221
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
THURSDAY
LUNCH
Garnish/
Accompaniment
Soup of the
day
Chicken fajitas
Croutons
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Salsa
Gammon
Mixed meat &
noodles
Cheese onion
& potato pie
Vegetable
cous cous
Spinach & red
pepper quiche
Halal
Shepherd Pie
with mustard
mash
Jacket
potatoes
Cauliflower
florets
Mashed
potatoes
Mixed
vegetables
Parsley
potatoes
Pilau rice
222
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
THURSDAY
SUPPER
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Beef casserole
Jumbo
sausage roll
Fish pie with
mash topping
Cheese
omelette
Vegetable
stroganoff
Jacket
potatoes
Braised rice
Garden peas
Baked beans
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
223
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
FRIDAY
LUNCH
Garnish/
Accompaniment
Soup of the
day
Chicken adobo
Honey glazed
pork ribs
Lamb
casserole
Fried fish in
breadcrumb
Jacket potato
Croutons
Sweet & sour
vegetables
Veg & bean
cottage pie
Cauliflower&
broccoli
cheese
Chunky (halal)
curry
Jacket potato
Carrots
&
swede
Mashed
potatoes
Mushroom rice
Mushroom
onion topping
Noodles
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
&
Mushy peas
Vegetable
bakes
224
Portions
st
1
Service
Portions
2nd
Service
Total
portions
Portions
time ran
out
No of
portions
remaining
at end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
FRIDAY
SUPPER
Beef & kidney
pie
Poached fish
duglere
Sweet & sour
chicken
Macaroni
cheese
Plain ometette
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Noodles
Jacket potato
Sweetcorn
Baked beans
225
Portions
st
1
Service
Portions
2nd
Service
Total
Portions
portions time ran
out
No of
portions
remaining at
end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
SATURDAY
LUNCH
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Baked beans
Chicken and
veg curry
Egg & veg
fried rice
Garden peas
Coconut
sauce
curry
Jacket potato
Mashed
potatoes
Mushroom
rice
Quiche
lorraine
Roast pork
Apple sauce
Stuffing
Roasted
parsnips
Vegetable
lasagne
226
Portions
st
1
Service
Portions
2nd
Service
Total
Portions
portions time ran
out
No of
portions
remaining at
end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
SATURDAY
SUPPER
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Chicken pie
Irish stew
Macaroni&
smoked
haddock
Cheese
mushroom
omelette
Vegetable
bake
&
Tomato sauce
Baked beans
Green beans
Mashed
potatoes
227
Portions
st
1
Service
Portions
2nd
Service
Total
Portions
portions time ran
out
No of
portions
remaining at
end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
SUNDAY
LUNCH
Garnish/
Accompaniment
Roast beef
Yorkshire
pudding
Chicken & ham
pie
Chef dish of
the day
Cheese
&
chive quiche
Vegetable
ghoulash
Carrots
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Dumplings
Green beans
Mashed
potatoes
Roast potatoes
Roast parsnips
Boiled rice
228
Portions
st
1
Service
Portions
2nd
Service
Total
Portions
portions time ran
out
No of
portions
remaining at
end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DATE:
RESTAURANT TEMPERATURE DOCUMENT
Product
SUNDAY
SUPPER
Chicken a la
king
Meat & potato
pie
Mini grill bacon
sausage,
burger
Sweet & sour
veg
Tomato
omelette
Baked beans
Garnish/
Accompaniment
Time
sent
o
Temp C
at start of
service
o
Temp C
nd
at 2
service
o
Temp C
at end of
Service
Tomato
Onion ring
Mushroom
Rice
Jacket potato
Garden peas
Fish cakes &
parsley sauce
229
Portions
st
1
Service
Portions
2nd
Service
Total
Portions
portions time ran
out
No of
portions
remaining at
end of
service
Signature
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
RESTAURANT : HOT SERVICE
AREA: ____________E_(BREAKFAST)____________
MENU ITEM
DATE: ________________________
START SERVICE
TEMP ºC
TIME
END SERVICE
TEMP ºC
BACON
BAKED BEANS
HASH BROWNS
FRIED BREAD
MUSHROOMS
SAUSAGES
TOMATOES
Key food safety points : Hot food above 63°C Cold foods below 8°C
Head of Production:
230
TIME
SIGNED
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
FSS 5A
RESTAURANT : SALAD BAR
AREA: ________________________
MENU ITEM
DATE: ________________________
START SERVICE
TEMP ºC
TIME
END SERVICE
TEMP ºC
Key food safety points : Hot food above 63°C Cold foods below 8°C
Temperatures to be taken at 2.00 pm and 7.30 pm - every food item above 8oC to be discarded
Head of Production:
231
TIME
SIGNED
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 6
FOOD SAFETY MANAGEMENT SYSTEM
WARD QUALITY AUDIT REPORT FORM
Date:
__________________
MENU ITEM
Ward visited:
TEMP ºC ON
DISPATCH
1.
2.
3.
4.
5.
TIME OF DISPATCH
__________________
___________________________
TIME TROLLEY
ARRIVES AT WARD
__________________
TIME SERVICE
COMMENCES
__________________
PORTION SIZE:
APPEARANCE:
COMMENTS:
SUMMARY:
Minimum Service Temp ºc _______________________________
Maximum Service Temp ºc ______________________________
10.
11.
12.
13.
Average Temperature Loss ºc ____________________________
Time Delay Dispatch/Arrival _____________________________
Time Delay Arrival/Service _______________________________
Time Delay Start/End Service
_______________________
TEMP ºC START OF
SERVICE/ARRIVAL
TEMP ºC AND TIME
END OF SERVICE
1.
2.
3.
4.
5.
QUALITY:
6.
7.
8.
9.
Auditor:
_____________________
14.
6.
7.
8.
9.
10.
11.
12.
13.
14.
..
Head of Production ………………………………………………………………….
232
222
FSS 11
PATIENT AND STAFF COMMENTS
NAME: _________________________________
STAFF/PATIENT
NAME: _________________________________
STAFF/PATIENT
NAME: _________________________________
STAFF/PATIENT
NAME: _________________________________
STAFF/PATIENT
NAME: _________________________________
STAFF/PATIENT
NAME: _________________________________
STAFF/PATIENT
233
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 7
FOOD SAFETY MANAGEMENT SYSTEM
ELECTRONIC PROBE THERMOMETER CALIBRATION RECORD SHEET
MONTH:
ME NO
CHECKER:
DESCRIPTION
CALIBRATED
SEE SEPARATE FILE
Catering Services Manager:
234
RETEST
RETEST DUE
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS8
FOOD SAFETY MANAGEMENT SYSTEM
MAINTENANCE REQUESTS CONTROL SHEET
IN HOUSE MAINTENANCE REQUEST BOOK USED IN PLACE OF FORM BOOK AVAILABLE ON REQUEST
SITE:
ITEM/
EQUIPMENT
LOCATION
MONTH:
DESCRIPTION OF DEFECT
NUMBER
MAINTENANCE
REQUEST
FORM
YES/NO
REPORTED
BY
REPORTED
TO
Catering Services Manager:
235
ENGINEERS
COMMENTS/
DATE
BACK IN
SERVICE
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 9
FOOD SAFETY MANAGEMENT SYSTEM
TRAINING RECORD FORM
SEE SEPARATE RECORDS
NAME:__________________________________
SUBJECT
DATE
TRAINER
TRAINEE
COMMENTS
Induction
Hygiene Awareness
Basic Food Hygiene
Certificate
Cleaning/COSHH
Personal Hygiene
Catering Services Manager:__________________________________________
236
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 10
FOOD SAFETY MANAGEMENT SYSTEM
SPECIAL FUNCTION DAILY CONTROL SHEET – HOT
MENU ITEM
TIME
OUT OF
FREEZER
TEMP ºC END
OF
COOKING
TIME END OF
COOKING
TIME
REQUIRED
KEY FOOD SAFETY POINTS
- Check and record the temperature of all foods at the end of prime cooking/regereation
o
o
- Cook/regenerate to a minimum core temperature of 75 C. Foods to be at 82 C.
- Check core temperatures with a clean probe
- ALL FOOD MUST BE DISPOSED OF AT THE END OF THE FUNCTION
237
o
TEMP C
AT DISPATCH
TIME AT DELIVERY
SIGNATURE
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
SPECIAL FUNCTION DAILY CONTROL SHEET – COLD
MENU ITEM
TIME
OUT OF
FREEZER
TEMP ºC END
OF
COOKING
TIME END OF
COOKING
TIME
REQUIRED
KEY FOOD SAFETY POINTS
- Check and record the temperature of all foods at the end of prime cooking/regereation
o
o
- Cook/regenerate to a minimum core temperature of 75 C. Foods to be at 82 C.
- Check core temperatures with a clean probe
-
ALL FOOD MUST BE DISPOSED OF AT THE END OF THE FUNCTION
238
o
TEMP C
AT DISPATCH
TIME AT DELIVERY
SIGNATURE
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 11
MANAGEMENT AUDIT REPORT
Audit carried out by: __________________
Date:_____________
Auditor:______________________________
Signature:____________________________
AUDIT NO
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
32
33
34
35
36
Time:____________
TITLE / AREA
Kitchen Hygiene Trap
Porters Cleaning Room
Equipment (Tin) Store
Kitchen Freezer Tunnel
Kitchen Hand Wash
Vegetable Prep Room Inc Fridge 6, Freezer 29 & 30, Walk in Chiller
Stores External Area
Stores Receipt Area
Stores Decant Area
Stores Walk in Dairy Fridge
Stores Walk in Freezer
Stores Office
Stores Corridor
Meat Chiller Decant Area
Disposables Store
Kitchen External Area
Kitchen Pan Wash Area
Main Kitchen Production
Pastry Room
Chefs Office
Diet Bay
Kitchen Tunnel
Kitchen Chilled Salad Prep Room
Holding Room/Sandwich Room
Chemical Store
Belt PLATING Area
Belt Trolley Park
Belt Hygiene Trap
Belt Dishwash Room
Restaurant Dishwash Area
Restaurant Servery Area
Restaurant Dry Goods Store
Restaurant Chilled Store
Ladies Changing Room
Gents Changing Room
Action Plan
239
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: __________________
Date:_____________
Auditor:______________________________
Signature:____________________________
1. KITCHEN HYGIENE TRAP
YES
General
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Coats clean
2. Hand wash soaps filled
3. Insectocutor clean
4. Paper towels filled
5.
6. Sinks clean
240
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by:___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
2. PORTERS CLEANING ROOM
YES
NO
Clean and tidy
Walls and floors clean
Light diffusers clean
General condition
1.
Chemicals stored correctly
2.
Linen basket empty
3.
Mops stored correctly
4.
Rack tidy
241
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
3. EQUIPMENT (TIN) STORE
Time:____________
COMMENTS
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Diet moulds clean and stored
correctly
2. Equipment stored correctly
3. Uniform store – all uniforms
stored correctly
242
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
4. KITCHEN FREEZER TUNNEL
YES
NO
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Freezers 2
Clean inside and outside
2. Freezer 7
Clean inside and out
3. Correct storage of food
4. Operating temperature checked
5. Seals clean and intact
243
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
5. KITCHEN HAND WASH
YES
NO
− Clean and tidy
− Walls and floor clean
− General condition
1. Paper towels filled
2. Hand wash soaps filled
244
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
6. VEGETABLE PREP ROOM –
INCLUDING FRIDGE 6, FREEZER 29
& 30, WALK IN CHILLER
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Alarm checked
2. Can opener clean
3. Food in date and dated
4. Food stored correctly
5. Fridge seals clean and intact
6. Hand wash sink clean
7. Veg prep machine clean & stored
Correctly
8. Shevles clean
9. Veg prep sink clean
245
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
7. STORES EXTERNAL AREA
Time:____________
COMMENTS
− Clean and tidy
− Walls and floor clean
−
− General condition
246
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
8. STORES RECEIPT AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Evidence of stock rotation
2. Quality control checks available
3. Scales clean
4. Probe record sheets
5. Probe available and clean
6. Telephone
247
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
9. STORES DECANT AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Alarms checked
2. Storage shelving
3. Hand wash sink
4.
248
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
10. STORES WALK IN DAIRY
FRIDGE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Alarm working
2. Door seals in good condition
3. Free from debris
4. Operating at correct temperature
.5. Storage shelves clean
249
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
11. STORES WALK IN FREEZER &
CHILLER
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Door seals
2. Correct storage of contents
3. Operating at correct temperature
4.
250
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
12. STORES OFFICE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. All stock in date
2. Food stored correctly
251
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
13. STORES CORRIDOR
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Insectocutor
-
-
252
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
14. MEAT CHILLER DECANT AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Alarm checked
2. Free from debris
3. Operating at correct temperature
4. Only raw meat / fish / eggs stored
in this area
5. Decant area clean and tidy, goods
correctly
253
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
15. DISPOSABLES STORE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Correct storage
−
−
254
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
16. KITCHEN EXTERNAL AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Any holes in outside walls
2. Fly screens in place and in order
3. Free from debris
4. Free from pest infestation
5. Safety maintained
6. Waste bins covered
−
255
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
17. KITCHEN PAN WASH AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Bello pump working
2. Curtains clean
3. Drainage clean and clear
4. Extraction working and clean
5. Hand wash sink clean and tidy
6. Insectocutor
7. Pan wash in working order
8. Sinks clean and tidy
9. Storage rack clean and tidy
10. Waste disposal clean and tidy
and working
256
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
18. MAIN KITCHEN PRODUCTION
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. 6 burner range
2. Brat pan 1
3. Brat pan 2
4. Canopies
5. Childrens trolley
6. Chopping boards
7. Convection oven 1
8. Convection oven 2
9. Copper 1
10. Copper 2
11. Deep fryer 1
12. Deep fryer 2
13. Drain gullies
14. Drains
15. Extractor vents
16. Grille
17. Hand held equipment
18. Pillars
257
NO
Time:____________
COMMENTS
ACTION
FSS 11
19. Regen oven
20. Restaurant trolley
21. Solid top
22. Storage shelves
23. Utilities piping
24. Walls
25. Waste bins
26. Work surfaces
27.
258
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
19. PASTRY ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Hand wash sink
2. Hobart mixer 1
3. Hobart mixer 2
4. Hobart mixer 3
5. Ingredients bins x 5
6. Insect traps should be present
7. Pastry oven
8. Pie machine tables
9. Stainless steel tables
10. Stock rotation
259
NO
Time:____________
COMMENTS
ACTION
FSS 11
11. Storage rack 1
12. Storage rack 2
13. Blue storage trays
260
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
20. CHEFS OFFICE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Free from food
2. Woodley system checked
−
261
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
21. DIET BAY
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. 6 ring gas burner
2. Blender / Blitzer
3. Canopy
4. Extraction
5. Fridge
6. Hand held blender x 2
7. Hand wash sink
8. Microwave
9. Prep sink
262
NO
Time:____________
COMMENTS
ACTION
FSS 11
10. Regen oven 1
11. Regen oven 2
12. Storage shelving
13. Walls
14. Work surfaces
15. Telephone
16. Freezer
263
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
22. KITCHEN TUNNEL
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Bin
2. Blast chiller - compliance
3. Hand sink /soap / towels
4. Ice cream freezer
5. Plasters
−
264
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
23. KITCHEN CHILLED SALAD
PREP ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Bin
2. Chilling compressor 1
3. Chilling compressor 2
4. Fridge
5. Hand wash
6. Meat slicer
7. Plasters
8. Storage shelving
9. Tables
265
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
24. HOLDING ROOM/SANDWICH
ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Door seals and handles intact
2. Food covered, dated, labelled, not
stored under chilling units
3. Sandwich storage box clean
4. Storage racks clean
266
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
25. CHEMICAL STORE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Chemicals in date
2. Chemicals stored correctly
3. Chemical containers undamaged
4. Door locked
−
267
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
26. BELT PLATING AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Curtains
2. Equipment clean – including under
belt compartments
3. Extraction grills
4. Storage equipment
5. Walls
−
268
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
27. BELT TROLLEY PARK
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Bumper rails
2. Curtains
3. Curtains to wash
4. Drain gullies
5. Food gullies clean
6. Insectocutor
7. Ventiltion grilles clean
269
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
28. BELT HYGIENE TRAP
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Coats clean
2. Hand wash soaps filled
3. Insectocutor clean
4. Paper towels filled
5. Plasters filled
6. Sinks clean
7. No personal effects on lockers
8. Debris removed
270
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
29. BELT DISHWASH ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Bins
2. Cutlery sink 1, chemicals present
and correct
3. Cutlery sink 2, chemicals present
and correct
4. Dishwasher clean
5. Hand wash sink clean and tidy
6. Stainless steel storage racks and
tidy
7. Ventilation grilles, clean and dust
free
8. Waste disposal clean and working
9. Waste containers clean
9.
271
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
30. RESTAURANT DISHWASH
AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Air conditioning clean and working
2. Chemical stored correctly
3. Cleaning racks clean and tidy
4. Equipment cupboards clean and
tidy
5. Food service trolleys clean and
tidy
−
−
272
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
31. RESTAURANT SERVERY AREA
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Work surfaces free from debris
2. Deep fat fryers oil in useable
condition
3. Regen oven in usable condition
4. Refridgerator clean and correctly
used
5.
6.
273
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
32. RESTAURANT DRY GOODS
STORE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Evidence of stock rotation
2. Free from food debris
3. Goods in date
4. Tea/coffee flasks dry inside
−
274
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
33. RESTAURANT CHILLED STORE
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Evidence of stock rotation
2. Free from food debris
3. Goods in date
4. Goods stored correctly
5. Operating at correct temperature
−
−
275
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
34. LADIES CHANGING ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Area clean and tidy
2. Hand wash sinks
3. Lockers locked
4. Safety shoes stored correctly
5. Showers
6. Toilets
276
NO
Time:____________
COMMENTS
ACTION
FSS 11
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
35. GENTS CHANGING ROOM
YES
− Clean and tidy
− Walls and floor clean
− Light diffusers clean
− General condition
1. Area clean and tidy
2. Hand wash sinks
3. Lockers locked
4. Safety shoes stored correctly
5. Showers
6. Toilets
277
NO
Time:____________
COMMENTS
ACTION
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MANAGEMENT AUDIT REPORT- ACTION PLAN
Audit carried out by: ___________________
Date:_____________
Auditor:______________________________
Signature:____________________________
Date
FAULT
Responsility of
Catering
278
Estates
Time:____________
Comments
Date
completed
Rothwell Road, Kettering, Northants NN16 8UZ
Main Switchboard: 01536 492000
Direct Dial: 01536 492234
Direct Fax: 01536 492235
OCCUPATIONAL HEALTH SERVICE
CONFIDENTIAL (FSS 12)
HEALTH DECLARATION QUESTIONNAIRE
CANDIDATE TO COMPLETE (Please use BLOCK CAPITALS)
SURNAME _______________________________________________
FORENAMES ______________________________________
PREVIOUS / MAIDEN NAMES ________________________________
MR/MRS/MISS/MS/DR ___________ M/F________________
DATE OF BIRTH ________________________________
MOBILE NO_______________________________________
ADDRESS______________________________________________________________________________________________________
_______________________________________________ POST CODE____________________
TEL NO________________________
G.P.’s NAME___________________________________ ADDRESS_______________________________________________________
________________________________________________________________________________ TEL NO________________________
NHS NO _______________________________________ NATIONAL INSURANCE NO _______________________________________
POST APPLIED FOR _____________________________________________________________________________________________
DEPARTMENT _________________________________________________________________________________________________
Have you ever worked for Kettering General Hospital NHS Foundation Trust before?
YES NO If yes, what year did you leave the Trust?
Details of previous employment, and in particular any work-related hazards, are an important part of your
Occupational Health record. Please fill in this section as completely as you can. If you have had many
different jobs it would be most useful to record the main type of work you have done.
PREVIOUS EMPLOYMENT (if any)
DATES
Place and nature of work
(a)
(b)
(c)
(d)
279
OCCUPATIONAL
HAZARDS
Confidential Medical History
YES
NO
DETAILS & DATES
Please ensure that you complete ALL sections
Have you taken sick leave from work/training or education
during the past two years? If yes, please state on how many
occasions and approximately how many days in total does this
amount to
Have you ever been admitted to a hospital of any kind for
treatment?
If yes please give details.
Have you ever attended out-patient clinics, if so which?
Have you ever been treated in Accident & Emergency
Department?
(a) If yes, how many times have you attended in the last 3 years?
(b) and with what conditions/problems?
Have you ever had any major accidents?
Have you ever had any industrial injury or illness?
Have you previously left a job/training course on grounds of ill
health?
If so, give reason
Do you have problems working shifts or at night?
To protect your health at work, please indicate to Occupational
Health if you are pregnant or breastfeeding.
(This is in accordance with The Management of Health &
Safety at Work Regulations 1999)
Do you have any problems with vision or colour blindness?
If yes is the vision corrected with glasses or contact lenses?
Do you have hearing difficulties or ear problems?
If yes is it corrected/improved with hearing aids?
Have you ever lived or worked abroad?
If yes state countries
(a) Do you regularly need to consult your General Practitioner
if yes, with what conditions/problems?
Do you take any medication? If yes give details?
What is your height?
What is your weight?
DO YOU HAVE OR HAVE YOU HAD ANY OF THE FOLLOWING
Chest problems, breathing difficulties, asthma, wheezing or
recurrent bronchitis
Tuberculosis (TB) or recurrent cough, bloody phlegm,
unexplained
fever/weight loss in the last 12 months
Have you been in contact with anyone suffering from TB
Eczema, dermatitis or other skin problems, e.g. persistent boils.
If yes, state which part of the body is affected and the treatment
required
280
Heart conditions or high/low blood pressure
Persistent or recurrent backache, sciatica, disc or other back
problems
Problems with your neck, shoulders, arms, hands/wrists
e.g whiplash, carpal tunnel
Other joint problems such as arthritis or rheumatism
Any difficulty in standing, bending, lifting or other movements
Any physical limitation, which may affect your work or require
job modification
ANY ADDITIONAL INFORMATION
Confidential Medical History
NO
YES
DETAILS & DATES
Please ensure that you complete ALL sections
Dependence on drugs or alcohol
Consultation/treatment in a Mental Health Clinic
Had time off work for stress related problems
Epilepsy, fits, blackouts or recurrent dizziness, please state
which
Diabetes, if yes do you require insulin?
Liver disease or jaundice
Persistent diarrhoea
Any allergies (to medicines or other substances e.g. latex)
Any significant health problems (or operations) not mentioned
above
Have you had any of the following infections:
Chicken pox or shingles, please specify which and when
MRSA (Methicillin Resistant Staph. Aureus)
A blood borne virus (e.g. Hepatitis B, C or HIV)
*Any additional information please complete on a separate sheet
SCREENING AND IMMUNISATIONS – NOT CONFIDENTIAL INFORMATION
The following information may be passed on to other Occupational Health Departments and/or
your manager for infection control purposes to protect you and your patients. If unsure of dates
check with your GP prior to returning this questionnaire.
Hepatitis B
Full course
DATE/S
1
st
2
nd
Last booster date:
Last blood test date:
3rd
281
Result:
Hepatitis C
MMR or Rubella immunisation
(German measles)
TB - Heaf Test (most recent)
BCG
Chest x-ray
Tetanus – primary course
Polio – primary course
Diphtheria – primary course
No immunisation yet
available
Date:
Date:
Hepatitis A
Varicella - immunisation
Date:
Date:
Date:
Date:
Date:
Date:
Date:
Date:
Meningitis C - immunisation
Date:
Typhoid – primary course
Antibody blood level result
Date:
Antibody blood level result
Date:
Result: Grade
Scar present
YES
Result:
Last booster date:
Last booster date:
Last booster date:
Last booster date:
Last booster date:
Antibody blood level result
Date:
NO
All medical staff including trainee GP’s, dentists, Midwives, Nurses, Theatre Practitioners
and students/trainees involved in Exposure Prone Procedures (EPP) are required to
attach a copy of their Hepatitis B Immunity status, i.e. laboratory test result.
Health clearance WILL be delayed if you do not supply this documentation
HEALTH CARE WORKERS LIKELY TO PERFORM EXPOSURE PRONE PROCEDURES.
Exposure prone procedures are those where there is a risk that injury to the health care
worker could result in their blood contaminating the patient’s open tissues. These
procedures include those in which the health care worker’s hands may be in contact with
sharp instruments, needle tips or sharp tissues (spicules of bone or teeth) inside a
patient’s open body cavity, wound or confined anatomic space where the hands or
fingertips may not be completely visible at all times.
This includes all doctors, dentists, midwives, and nurses, operating department assistants,
paramedics and students/trainees, researchers in the above disciplines who may perform such
procedures during the course of their work. It also refers to any other health care worker who
carries out exposure prone procedures as part of their job.
It is unethical for health care workers who know or believe themselves to be infected with any
blood borne viruses (HIV, hepatitis B or C) to put patients at risk by failing to seek appropriate
counselling or by failing to act upon it when given. Such behaviour may result in proceedings
by your regulatory body, which may lead to the cessation of your ability to practice
professionally.
(Procedures where the hands and fingertips of the health care worker are visible and outside the
patient’s body at all times and internal examinations or procedures that do not require the use of
sharp instruments are not considered to be exposure prone. Routine infection control
procedures must be adhered to at all times).
If you are unsure whether or not your job involves exposure prone procedures please contact the
Occupational Health department for advice.
282
Declaration for applicant to complete
I declare that the information I have given is correct to the best of my knowledge. I consent to a
clinical assessment, if required. I understand that the job offer is conditional subject to
satisfactory occupational health clearance.
I understand that if I have withheld information this may adversely affect efforts to place me in suitable
employment and may lead to disciplinary action at a later date which may include dismissal.
No confidential or personal health information will be released without my written permission.
However, this does not include immunisation details, which can be made available to my
employer. I agree that the Trust may process the information contained in this questionnaire for
the purposes described above in accordance with the Data Protection legislation.
Signed……………………………………Print Name…………………………Date……………………
FOR OCCUPATIONAL HEALTH USE ONLY
Paper screening ONLY required
For Medical with OH Physician
YES / NO
FSS12
Reason for Health Interview/Medical
Fit for post For health interview with OHN Adviser Sign:……………….. …………….Date:…………………
Fit for night work Needs vaccination review on commencement
Fit for manual handling YES/NO/NR
Needs to be on………………….Dept Surveillance programme
YES/NO
Documented evidence of Hepatitis B immunity supplied
YES/NO/NR
283
Name:……………………..
Signed:……………………
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST – FSS 13
FOOD SAFETY MANAGEMENT SYSTEM
Dec 05
CATERING STAFF AGREEMENT TO REPORT ILLNESS
We ask you to read and sign this document. We demand high standards from all our
staff and visitors. Please comply with the following:1.
2.
3.
4.
Protective clothing and headwear must be worn in the unit. It must be properly fastened
Watches and jewellery should not be worn (except plain gold wedding rings)
Hands must be washed after using the toilet and before entering the food area
Any illness affecting the nose, throat, ears, skin, intestine or respiratory system must be
reported to the Duty Supervisor or Catering Services Manager
5. Cuts, open sores, boils, pimples and other skin lesions should be properly and
immediately treated and should be kept covered with blue food standard dressing at
all times. Please ask for a dressing to be provided for your use. No smoking,
chewing of gum or sweets, or spitting in the food rooms is permitted
6. Nail varnish or perfume is not permitted
You must report immediately to the Duty Supervisor or Catering Services Manager if the
following health problems occur:-
1.
2.
3.
4.
5.
6.
7.
Suffered from sickness and/or vomiting, diarrhoea
Skin trouble affecting hands/arms or face
Boils, styes or septic fingers
Discharge from eye, ear or gums/mouth
If you suffer from recurring skin or ear trouble
If you suffer from a recurring bowel disorder
If you have contact with anyone at home or abroad who may be suffering from typhoid or
paratyphoid
PLEASE REMEMBER PERSONAL HYGIENE CAN HAVE A DIRECT EFFECT ON THE
SAFETY OF OUR SERVICE
I have read and understood this Hygiene Policy Statement. I have a copy for my personal
records.
Signed ……………………………………………………. Date ………………………………………
NAME IN BLOCK CAPITALS ………………………………………………………………………….
A copy of this form will be retained on your personal file
SIGNATURE OF
SUPERVISOR …………………………………………. .. Date ………………………………………
284
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST - FSS 13a
FOOD SAFETY MANAGEMENT SYSTEM
VISITORS NOTICE HYGIENE POLICY
Welcome to Kettering General Hospital - Catering Department. Please sign our visitors book registering
your presence on our site. We ask you to read and sign this document. We demand high standards
from all our staff and visitors. Please comply with the following:1.
Protective clothing and headwear must be worn in the unit. It must be properly fastened and not
taken off site at any time.
2.
Watches and jewellery should not be worn (except plain gold wedding rings and ear sleepers).
3.
Hands must be washed after using the toilet and before entering food areas.
4.
Any illness affecting the nose, throat, ears, skin, intestine or respiratory system must be reported
to the catering staff member you have come to see.
5.
Cuts, open sores, boils, pimples and other skin lesions should be properly and immediately
treated and should be kept covered with blue food standard dressing at all times. Please ask and
a dressing will be provided for your use.
6.
Nail varnish or perfume is not permitted.
Please answer the following:1.
Have you now, or have you over the last seven days suffered from diarrhoea
and/or vomiting?
2.
At present are you suffering from:
- skin trouble affecting, hands arms or face?
- boils,styes or septic fingers?
- discharge from eye, ear or gums/mouth?
3.
4.
5.
Do you suffer from:- recurring skin or ear trouble?
- a recurring bowel disorder?
Have you ever had, or are you now known to be a carrier of, typhoid or
paratyphoid?
In the last 21 days have you been in contact with anyone at home or abroad,
who may have been suffering from typhoid or paratyphoid?
YES/NO
YES/NO
YES/NO
YES/NO
YES/NO
PLEASE REMEMBER YOUR PERSONAL HYGIENE CAN HAVE A DIRECT
EFFECT ON THE SAFETY OF OUR SERVICE
I have read and understood this Hygiene Policy Statement. Failure to comply may result in Kettering
General Hospital NHS Foundation Trust denying me and/or my company access to the site.
SIGNED ………………………………………………………… DATE …………………………………..
NAME IN BLOCK CAPITALS ………………………………………………………………………..……
THIS FORM IS CONFIDENTIAL AND WILL BE DESTROYED AFTER 7 DAYS
285
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS14
GOOD HYGIENE PRACTICE FOR PEOPLE WORKING IN AREAS WHERE
FOOD IS HANDLED
1.
Wash and dry your hands:
- before and after handling food, and
- after going to the toilet.
2.
Report any illness to management.
3.
Do not work if you are suffering from diarrhoea and/or vomiting.
4.
Do not handle food if you have scaly or infected lesions on your skin which
cannot be totally covered during food handling.
5.
Ensure cuts and abrasions on exposed areas are totally covered with a
distinctively coloured waterproof dressing.
6.
Do not spit in food handling areas.
7.
Do not smoke in food handling areas.
8.
Do not eat or chew gum in food handling areas.
9.
Wear clean protective clothing, including adequate hair covering.
10.
Ensure work surfaces and utensils are clean. Clean as you go.
11.
Follow food safety instructions on packaging or those given by your
Supervisor or those in the Food Safety System.
286
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 15
CLEANING CHECKLIST
LOCATION: COLD PREPARATION AREA
TASK
Wash hand basin
FREQUENCY
Daily
Glass/Wall
Daily
After use
Robot Coupe
After use
Slicers
After use
Chopping
boards
Handles
Refrigerator 1
Handles
Refrigerator 2
Deep clean
Refrigerator 1
Deep clean
Refrigerator 2
Floor
AM
AM
PM
PM
WEDNESDAY
AM
PM
THURSDAY
AM
PM
FRIDAY
AM
PM
SATURDAY
AM
PM
SUNDAY
AM
COMMENTS
PM
AM/PM
Tables
Waste Bin
TUESDAY
AM/PM
Door/Handle
Sink unit
MONDAY
Daily
After use
Daily
Daily
Weekly
Weekly
Am/PM
PLEASE INITIAL IN THE APPROPRIATE CELL WHEN COMPLETED
287
Head of Production:_________________________
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 16
ALLEGED FOOD POISONING INCIDENT FORM
Date........................................................................
Time:......................................................
Name of person receiving complaint:.......................................................................................................
Name of complainant: Home / Hospital
..............................................................................................................................................................
..............................................................................................................................................................
..............................................................................................................................................................
Tel No............................................................
Details of symptoms: .............................................................................................................................
..............................................................................................................................................................
..............................................................................................................................................................
Date and time of onset: .........................................................................................................................
Details of food consumed:
.......................
(Full history to be attached) ...................................................................................................................
..............................................................................................................................................................
..............................................................................................................................................................
Details of other persons affected: ..........................................................................................................
..............................................................................................................................................................
..............................................................................................................................................................
..............................................................................................................................................................
Summary of action taken:
Notification to Head of Dept
YES/NO
Notification to E.H.O
YES/NO
Quarantine suspect food
YES/NO
Prepare incident file
YES/NO
Contact legal advisers / insurers
YES/NO
Written report
YES/NO
Investigation completed:
Date:....................................................................
Time: ...................................................................
Signed..........................................................................................
288
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 17
HAND HYGIENE POLICY
(Infection Control Policy 2 – included for information)
Hand washing is a simple procedure, which if performed properly contributes more than any
other single thing to the control of hospital-acquired infection.
The majority of micro organisms are easily removed by washing with soap and water.
When to wash hands
Hands should be washed with soap and water before and after any direct contact with patients,
especially:•
•
•
•
•
•
•
•
Before and after handling invasive devices e.g CVP lines, urinary catheter
Before and after dressing wounds
Before and after contact with immunocomprimised patients
Before and after handling food
After handling body fluid
After removing gloves
After using the toilet
Before leaving the clinical area
How to wash your hands
•
•
•
The use of elbow operated taps is recommended in clinical areas to avoid transferring
organisms either to the clean hands when the tap is switched off or to the next person.
Use of soap from a supplied dispenser, bar soap is not recommended as this can
become heavily contaminated with micro organisms.
Wet hands before applying soap. This helps reduce contact with harsh chemicals that
can damage the skin.
289
INFECTION CONTROL IN YOUR HANDS
1. Massage palm to palm
2. Rub right palm over left dorsum and
vice versa
3. Rub palm to palm with fingers
interlaced
4. Massage backs of fingers in opposing
palm with fingers interlocked.
5. Rotate right thumb clasped in left palm
and vice versa
6. Rotate fingers of left hand in right
palm and vice versa
290
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 18
REQUEST TO USE “OUTSIDE CATERERS” ON NHS PREMISES
TO BE COMPLETED BY PERSON ORGANISING THE MEETING
Name …………………………………………………………………………………………………
Date food services required ……………………………Venue ……………………………….
TO BE COMPLETED BY THE CONTRACTOR
3
1
Name of contractor ……………………………………………………………
2
Are you registered with the local Environmental Health Department?
Yes/No
Have you been served with any improvement or Emergency Prohibition Notices or been
prosecuted for food hygiene offences in the last 2 years, served by an Environmental
Health Officer?
Yes/No
If yes, indicate the problem
……………………………………………………………………………………………….
……………………………………………………………………………………………….
4
Indicate what procedures you have in place to ensure food safety/quality of food. If
necessary, demonstrate your operational policies
……………………………………………………………………………………………….
……………………………………………………………………………………………….
5 Indicate what procedures you have in place to control the safety of equipment you may
wish to use within the Trust’s premises
………………………………………………………………………………………………..
………………………………………………………………………………
6 Are you willing to allow access to your premises?
………………………………………………………………………………………………...
Please delete as appropriate
To be sent to:Head of Facilities
Glebe House
Kettering General Hospital NHS Foundation Trust
Rothwell Road
Kettering, Northants NN16 8UZ
291
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 19
HACCP CONTROL SHEET FOR MONITORING
HACCP CONTROL DOCUMENTS
NO Fr LOCATION
A
D KITCHEN PRODUCTION CONTROL SHEET
B
D GALLEY KITCHEN PROD CONTROL FORM
C W KITCHEN SIGNATURE SHEET
D.1 W KITCHEN CLEANING CONTROL FORM
D.2 W KITCHEN CLEANING COLD PREP AREA
E
D REST SERVERY CONTROL FORM BREAKFAST
F
D POST GRAD SERVERY CONTROL FORM
G D DIET BAY PRODUCTION CONTROL FORMS
H D DIET BAY FOOD SERVICE RECORD
1
W FRIDGE VEG PREP ROOM
2
W FREEZER – DIETS – MAIN KITCHEN
3
W FRIDGE – DIET BAY
4
D ROBOT COUPE BLENDER
5
D FREEZER – DIET BAY
7
W FREEZER – DIETS – MAIN KITCHEN
8
W FRIDGE S/W ROOM
9
W WOODLEY TEMPERATURE CONTROL
10 W FREEZER (ICE CREAM) TUNNEL
11 W ASPENS – S/W FRIDGE
14 W RESTAURANT SALAD BAR X 2
20 W FRIDGE BEHIND SERVERY
22 D FUNCTION TEMPERATURE SHEETS
27 W TREATMENT CENTRE
28 W YOGHURT & CAKE CHILLER
29 W FREEZER – VEG PREP ROOM
30 W FREEZER – VEG PREP ROOM
31 W RESTAURANT S/W CHILLER
32 W BLAST CHILLER
34 W MEAL REPLACEMENT PACK FRIDGE
RESPONSIBILITY OF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
REST SUPERVISOR
REST SUPERVISOR
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
HEAD CHEF
BELT SUPERVISOR
ASPENS SUPERVISOR
REST SUPERVISOR
REST SUPERVISOR
HEAD CHEF
REST SUPERVISOR
REST SUPERVISOR
HEAD CHEF
HEAD CHEF
REST SUPERVISOR
HEAD CHEF
HEAD CHEF
Signed
292
WEEK ENDING
FSS No
M
T
W
1
2
24
21
15
5E
5F
3DB1 & DB2
DB4
2
2
2
22B
2
2
2
2A
2
2
2
2
10
2
2
2
2
2
4
2
T
F
S
S
SIGN
ACTION
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 20
CLEANING DUTIES SCHEDULE - CPU
CHEFS
Frequency
Task
KITCHEN PORTER
By whom
Frequency
Task
By whom
Daily
Bratt pan 1
Both shifts
Daily
Floor (evening) sweep, wash
Porters/chefs
Daily
Bratt pan 2
Both shifts
Daily
Drains
Porter
Daily
Boiling kettle 1
Both shifts
Daily
Vegetable preparation room
Porter
Daily
Boiling kettle 2
Both shifts
Daily
Tunnel
Porter
Daily
Floors (midday)
Both shifts
Weekly/daily
Diet bay
Diet chefs
Weekly/daily
Pastry room
Pastry chef
Weekly
Convotherm oven 1
Early shift
Weekly
Tin room
Porter
Weekly
Convotherm oven 2
Early shift
Weekly
Hygiene trap
Porter
Weekly
Convotherm oven 3
Early shift
Weekly
Vegetable preparation fridges & freezers
Porter
Weekly
Pastry oven
Late shift
Weekly
Porters room
Porter
Weekly
Deep clean solid top
Both shifts
Weekly
Tops and sides of oven and equipment
Porter
Weekly
Deep clean gas burner
Both shifts
Weekly
Regen oven
Late shift
Weekly
Blast chiller
Late shift
Head of Production ____________________________
293
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 21
SIGNING OFF SHEET – CLEANING DUTIES SCHEDULE - CPU
Frequency
Equipment
Daily
BRATT PAN 1
Daily
BRATT PAN 2
Daily
BOILING KETTLE
1
BOILING KETTLE
2
FLOORS
–
MIDDAY
Robo
Coupe
Blender
Diet Bay
Daily
Daily
Daily
Weekly /
Daily
Weekly /
Daily
Weekly
Pastry Room
Convo Oven 1
Weekly
Convo Oven 2
Weekly
Convo Oven 3
Weekly
Regen Oven
Weekly
Pastry oven
Shift
MONDAY
TUESDAY
WEDNESDAY
E
L
E
L
E
L
E
L
E
L
E
L
Diet
Chef
Pastry
Chef
E
L
E
L
E
L
L
L
E
L
Head of Production
294
THURSDAY FRIDAY
SATURDAY SUNDAY
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 21
SIGNING OFF SHEET – CLEANING DUTIES SCHEDULE - CPU
Frequency
Equipment
Daily
BRATT PAN 1
Daily
BRATT PAN 2
Daily
BOILING KETTLE
1
BOILING KETTLE
2
FLOORS
–
MIDDAY
Robo
Coupe
Blender
Diet Bay
Daily
Daily
Daily
Weekly /
Daily
Weekly /
Daily
Weekly
Pastry Room
Convo Oven 1
Weekly
Convo Oven 2
Weekly
Convo Oven 3
Weekly
Regen Oven
Weekly
Pastry oven
Shift
MONDAY
TUESDAY
WEDNESDAY
E
L
E
L
E
L
E
L
E
L
E
L
Diet
Chef
Pastry
Chef
E
L
E
L
E
L
L
L
E
L
Head of Production
295
THURSDAY FRIDAY
SATURDAY SUNDAY
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM - FSS22a
CLEANING INSTRUCTIONS FOR ROBOT COUPE
1.
Clean immediately after use
2.
Place the bell in a bucket of hot water and sanitiser
3.
Switch the machine on for a few seconds to clean the bell
4.
Disconnect the power and clean the metal shaft, with fresh sanitiser solution, immerse
for a minimum of 2 minutes
5.
Rinse under running water
6.
Air dry by placing on a clean rack
7.
Complete the cleaning form (if equipment has not been used – state on form)
296
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS22b
ROBOT COUPE BLENDER CLEANING CONTROL FORM - CPU
WEEK ENDING DATE ………………………………………………………………
THE BLENDER HAS BEEN CLEANED ACCORDING TO THE WRITTEN INSTRUCTIONS
PRODUCT BLENDED
TIME
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
1.
2.
3.
4.
5.
Clean immediately after use
Place the bell in a bucket of hot water and sanitiser
Switch the machine on for a few seconds to clean the bell
Disconnect the power and clean the metal shaft, sanitiser and rinse under running water
Complete the cleaning form (if not used then state on this form)
297
SIGNATURE
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FSS 23
FOOD SAFETY MANAGEMENT SYSTEM – FSS 23
PORTERS DAILY CLEANING DUTIES SCHEDULE – CPU
WEEK ENDING ____________________________________________________________________
AREA
CLEANING
TASK
EARLY
LATE
FREQUENCY
DAILY
DUSTBINS
EMPTY
WASH
EQUIPMEN
T
Early
MAIN KITCHEN
OVENS
ALL
SALAD ROOM
BLAST
CHILLER
FRIDGES
SHELVING
Early
Weekly
Early
Weekly
Weekly
MAIN KITCHEN
TUNNEL
MAIN KITCHEN
CLEANING
CUPBOARD
MAIN KITCHEN
PASTRY
ROOM
POT STORE
RACKING
SALAD ROOM
TROLLIES
SWEEP &
MOP
“
“
“
“
“
“
Late
Late
Late
WEEKLY
Late
ALL
DAILY
DAILY
WEEKLY
ROTATE
Late
WEEKLY
ROTATE
Early
Weekly
Early
Early
Weekly
Weekly
Early
Early
Early
Early
Weekly
Weekly
Weekly
Daily
298
COMPLETED
MON
TUES
WEDS
THURS
FRI
SAT
SUN
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 24
KITCHEN DAILY CLEANING SIGNATURE SHEET
Week commencing __________________________________________________________________________
I confirm that the kitchen has been left in accordance with the daily cleaning schedule
DAY
Time Signed off
Signed by
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
299
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FSS 25
FOOD SAFETY MANAGEMENT SYSTEM
PATIENT MEAL DELIVERY SERVICE
DELIVERY PORTER ………………………………………………………………………………….. DATE ……………………………………………..
LUNCH
SUPPER
WARD
TARGET
ACTUAL
SIGNATURE
WARD
TARGET
ACTUAL
SIGNATURE
ARRIVAL TIME
LABOUR
GYNAE
POPLAR
ROWAN
FOTHERINGHAY
ASHTON
LILFORD
HARROWDEN A
HARROWDEN C
DEENE A
DEENE B
DEENE C
CCU / CCCU
BARNWELL B
BARNWELL C
CLIFFORD
ALTHORP
MAU
SPENCER
NASEBY A
NASEBY B
LAMPORT
TWYWELL
A M LEE
H C PRETTY A
H C PRETTY B
11.45-12.00
12.00-12.15
12.00-12.15
12.00-12.15
12.05-12.20
12.05-12.20
12.05-12.20
12.15-12.30
12.15-12.30
12.25-12.40
12.25-12.40
12.25-12.40
12.40-12.55
12.40-12.55
12.45-13.00
12.47-13.02
12.49-13.04
12.50-13.05
12.50-13.05
13.00-13.15
13.00-13.15
13.05-13.20
13.05-13.20
13.10-13.25
13.10-13.25
13.10-13.25
LABOUR
GYNAE
POPLAR
ROWAN
FOTHERINGHAY
ASHTON
LILFORD
HARROWDEN A
HARROWDEN C
DEENE A
DEENE B
DEENE C
CCU / CCCU
BARNWELL B
BARNWELL C
CLIFFORD
ALTHORP
MAU
SPENCER
NASEBY A
NASEBY B
LAMPORT
TWYWELL
A M LEE
H C PRETTY A
H C PRETTY B
300
16.10-16.25
16.20-16.35
16.20-16.35
16.20-16.35
16.25-16.40
16.25-16.40
16.25-16.40
16.35-16.50
16.35-16.50
16.45-17.00
16.45-17.00
16.45-17.00
16.35-17.10
17.00-17.15
17.00-17.15
17.02-17.17
17.04-17.19
17.06-17.21
17.06-12.21
17.15-17.30
17.15-17.17
17.20-17.35
17.20-17.35
17.25-17.40
17.25-17.40
17.25-17.40
1.
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
CLEANING / REFILLING DEEP FAT FRYERS
Make sure fryers are switched off
2.
Make sure oil in fryers is cold, use a probe to check the temperature
3.
Get two buckets and a draining pipe
4.
Remove baskets and tray
5.
Lift elements and lock into place
6.
Place bucket under draining pipe
7.
Place draining pipe in the hole, which is on the front of the fryers on the right hand
side and lock on, check that the draining pipe is secure
8.
Pull back lever, which is on the left hand side at the front of the fryers, to the right
9.
Drain oil, making sure oil is draining into bucket. Do not overfill buckets (2” from the
top)
10.
When buckets are full (2” from the top), remove to a safe place not spilling on the floor
11.
Pull black lever back into place
12.
When empty you will need a rubbish bag and a spoon
13.
Remove all breadcrumbs etc from bottom of fryers and place in a rubbish bin
14.
When fryers are completely empty of oil and breadcrumbs etc, spray with degreaser
and wipe down all areas
15.
Remove draining pipe
16.
Dry out with a blue cloth
17.
Replace elements, tray and baskets
18.
Fill fryers with oil. Two containers of oil in each
19.
Check floor for any spillages and clean
20.
Switch fryer on if required
21.
Using a funnel pour dirty oil back into the containers that the clean oil came from
22.
Dispose of dirty oil in containers in the rubbish compound
301
FSS26
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FSS27
FOOD SAFETY MANAGEMENT SYSTEM
ASPENS DAILY CLEANING SCHEDULE
Regular
cleaning
thro day *
Task to complete
Initial
Use a clean cloth and sanitiser for all cleaning tasks
1 Wipe out all chiller units before refilling with stock
*2 Empty and wash out coffee machine capsule inserts
*3 Wipe outside of coffee machines
4 Empty and wash out bins underneath machines insert new
liner
*5 Empty large waste bin, replace with new bin liner. Wipe over
inside
*6 Wipe over all counters, including underneath condiment
containers
*7 Wipe all stainless steel sides and bar rails
*8 Wipe over all tables, breakfast bar and all chairs
*9 Keep soup kettle and tray clean at all times
*10 Clean hand wash sink, wipe surrounding area
*11 Empty and wipe over stainless steel pedal bin
*12 Wipe over all customer trays
13 Wipe over tea and coffee containers
14 Change condiment containers, replenish into clean ones
*15 Check and wash down high chair before and after customer
use
16 Wipe out all storage cupboards, rotating all stock
17 Keep cleaning cupboard clean and tidy
18 Sweep floor, damp mop whole area
302
FSS 28
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
MEAL REPLACEMENT PACKS
DATE
KEY
C
N
S
V
-
WARD
REASON FOR
ISSUE
MRP TYPE
TIME
Child
Normal
Soft
Vegetarian
303
ORDERED BY WARD
STAFF NAME
DELIVERED TO
WARD - STAFF NAME
FSS29
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
BLAST CHILLER OPERATING INSTRUCTIONS
DIGITAL DISPLAY
INTERNAL PROBE
Running Time
0:00
1
On/Off
2
Start
? oC Temp of food
being probed
3
Set
4
5
P1 1 ½ hour timed
programme
P2 Dense product
programme
6
Time/probe
Defrost
֠ Alarm
Switch on Blast Chiller 30 minutes prior to use
Press button 1
You should now see 0:00 on the digital display
Hold button 3 in whilst you press button 4
Press button four to select the programme you require P1 or P2
Press button 2
The chiller should now start
Prepare food to be blast chilled
Portion Food into clean shallow container (do not cover)
The depth of the food should be a maximum of 2” or 50mm
Load chiller leaving 2” or 50mm gap between each container
Sanitise chiller probe then position into one tray of food
Record time and temperature of food at the start of chilling
Close door
Blast chill to less than 3 oC in 90 minutes
With a hand held kitchen probe check temperature of foods before removing from cabinet, if at
the desired temperature, then complete ‘after chilling’ Temperature Records
Remove food, cover, date and label it
Transfer to a refrigerator or holding room
304
Programme P1 = Timed 1 ½ hour programme which stops at the end of the programme and
alarm sounds. Press button 6 to mute alarm. Food should be removed and
refrigerated at the end of programme
Programme P2 = Continuous programme that will hold food at the desired temperature until
food is removed. Ideal for dense products such as meat joints.
Programme P3 =
Not used
305
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
DAILY CLEANING LIST – BELT
Week beginning:-
Monday
Tuesday
Clean washroom floors, top & bottom of machine, and
where bins are kept
Clean inside flite machine, hose down the curtain;
remove all food debris
Remove both sets of jets and clean both of them
Clean under flite machine, remove all food debris
Empty all bins, including office and hand wash room
Clean curtains, remove all dried on food stains
Wipe down plate lowerators & put lids through flite
machine
Clean tray from inside the belt
Clean belt room and trolley park floor (Porters)
Signed by Supervisor on completion
306
Wednesday
Thursday
Friday
Saturday
Sunday
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
WEEKLY CLEANING LIST – BELT
Week beginning:-
Monday
Tuesday
Clean all coloured cups
Deep clean food trolleys
Descale all bain-maries
Clean trolley stands
Clean blue and grey bins
Signed by Supervisor on completion
307
Wednesday
Thursday
Friday
Saturday
Sunday
FSS 32
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
POST GRADUATE MEDICAL EDUCATION CENTRE
AREA: ________________________F (POST GRAD SERVERY) DATE: ________________________
MENU ITEM
START SERVICE
TEMP ºC
Key food safety points : Hot food above 63°C Cold foods below 8°C
Head of Production:
308
TIME
END SERVICE
TEMP ºC
TIME
SIGNED
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 33 INTERIM
ASPENS HOT PIE CABINET TEMPERATURE RECORDING SHEET
DATE:
Time
Batch 1
°C
Time
°C
Time
Batch 2
°C
Time
°C
Minced beef & onion pie
Steak & kidney pie
Chicken & mushroom pie
Cheese & onion pie
All steak pie
Meat & potato pie
Sausage roll
Cornish pasty
KEY FOOD SAFETY POINTS
• Check and record the temperature of all foods on receipt, all temperatures must be above 82°C
• Check and record the temperature after 1 hour
• Discard any food with a core temperature below 75°C
• Check core temperatures with a clean probe
309
Time
°C
Batch 3
Time
°C
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM
ASPENS HOT PIE CABINET TEMPERATURE RECORDING SHEET
DATE:
Batch 1
Sent
Batch 2
Discarded
Sent
Batch 3
Discarded
Sent
Discarded
Minced beef & onion pie
Steak & kidney pie
Chicken & mushroom pie
Cheese & onion pie
All steak pie
Meat & potato pie
Sausage roll
Cornish pasty
KEY FOOD SAFETY POINTS
• Check and record the temperature of all foods on receipt, all temperatures must be above 82°C
• Check and record the temperature after 1 hour
• Discard any food with a core temperature below 75°C
• Check core temperatures with a clean probe
Head of Production: ____________________________
310
KETTERING GENERAL HOSPITAL NHS FOUNDATION TRUST
FOOD SAFETY MANAGEMENT SYSTEM – FSS 34
BAGUETTE TEMPERATURE CONTROL SHEET – RESTAURANT
DATE:
Temperature
Time
°C
Yes
No
Removal from chilled holding
After 2 hours in chilled cabinet
After 4 hours in chilled cabinet
After 6 hours in chilled cabinet
Are all fillings in date
FILLINGS DISCARDED
REASON
KEY FOOD SAFETY POINTS
• Check and record the temperature of all foods on receipt, all temperatures must be below
5°C
• Discard any food with a core temperature above 5°C
• Check core temperatures with a clean probe
• Once opened all fillings should be used within 3 days or disposed of
311