POLICY REF NO. SABP/CARE ENVIRONMENT/0002

Transcription

1 POLICY REF NO. SABP/CARE ENVIRONMENT/0002 NAME OF POLICY REASON FOR POLICY WHAT THE POLICY WILL ACHIEVE? Food Safety Policy To Comply with Food Safety Legislation, and ensure that people who use our services, staff and visitors are not put at risk of Food Poisoning It will ensure food is purchased, stored prepared cooked and served in such a way and under such conditions as to prevent its contamination, thereby controlling the risk of food poisoning. It will demonstrate the Trusts Due Diligence in respect of Food Safety, ensuring all Food Handlers are appropriately trained and all areas of Food Safety are risk assessed. It will ensure compliance with the Food Act and its relevant regulations. WHO NEEDS TO KNOW ABOUT IT? All Food Handlers and Managers of staff who handle food. All staff whose work takes them into contact with food rooms eg maintenance staff DATE APPROVED This policy has been granted an extension until August 2016 so that a full comprehensive review can be completed. VERSION NUMBER 1.0 APPROVING COMMITTEE Workforce Committee DATE OF IMPLEMENTATION April 07 DATE OF FORMAL REVIEW June 2008 AUTHOR/REVIEWER RESPONSIBLE DIRECTORATE DISTRIBUTION Jenny Beard IM&T and Built Environment All Food Handlers and Managers of Food Handlers

2 1. Scope This Policy applies to all areas of the Trust, but specifically to those employees either directly involved in the handling of food; in the management of food handling staff or other staff whose work may affect food safety eg maintenance personnel. The Policy incorporates the detailed arrangements for Food Safety which are published separately within the Surrey and Borders Partnership NHS Trust Food Safety - Hygiene Procedures, which should be read in conjunction with this policy. 2. Policy Statement 2.1 Surrey and Borders Partnership NHS Trust is committed to providing high quality food services, using high quality food products and commodities and the maintenance of hygienic premises in the provision of all food related services. It further recognises that its staff are one of its most important assets and actively supports food hygiene training/instruction for all staff whose duties either involve food handling or can affect food safety. 2.2 The Trust wholly accepts it has a legal duty to comply with the requirements of the Food Safety Act 1990 and its subordinate regulations. As such the Trust will take all reasonable precautions to ensure that food safety is not compromised and requires its staff as well as its suppliers of food and food related products to share this same philosophy. 2.3 All Trust staff are required to comply with this Food Safety Policy and to maintain all procedures as detailed in Surrey and Borders Partnership, Food Safety - Hygiene Procedures. 2.4 It is the Trusts aim to operate its business with all DUE DILIGENCE and regards this as a priority. 2.5 It is the Trusts aim to develop and encourage Sustainable Food Procurement. 2.6 It is the Trust s aim to implement the Food and Nutritional Guidelines for Hospitals and Care Settings 3. Responsibilities: Responsibility for Food Safety in Surrey and Borders Partnership NHS Trust is clearly outlined within the Food Safety - Hygiene Procedures and can be summarised as follows:

3 3.1 Chief Executive: The Chief Executive has overall responsibility for food safety within the Trust and has nominated the Director of IM&T and Built Environment as the Board Member with specific responsibilities in this area. This includes being responsible for ensuring that adequate resources are made available and appropriate arrangements are put in place to make certain the aims and objectives of this policy are being met and maintained. 3.2 Board Directors: All Board Directors have a specific responsibility under current legislation to support the Chief Executive and nominated Board Member in managing food safety within the Trust (see the Trust s Health & Safety Policy). Executive Directors are responsible for ensuring that the Trust s policy is implemented; for providing support and advice to their respective managers and monitoring implementation of this policy within their respective areas. 3.3 The Associate Director of Hotel Services has delegated responsibility for food safety, accountable to the Director for IM&T and Built Environment 3.4 Director of Operations/General Managers are responsible for ensuring that: operations within their areas of control do not put food or consumers at risk. food safety risk assessments have been carried out and reviewed on a regular basis 3.5 Home/Department/Site Managers are responsible for ensuring that: The Food Safety - Hygiene Procedures are accessible and used by all food handling personnel. Problems encountered complying with the Trusts Food Safety Hygiene Procedures are effectively managed to avoid putting consumers at risk Food handlers are appropriately trained and supervised including the induction of food handlers into the workplace (for both staff and, where appropriate following a risk assessment, service users) and that all training is accurately recorded. Food hygiene risk assessments are undertaken and reviewed as appropriate. Ensure that food safety principles received during training are applied in the workplace. 3.6 Food handlers are responsible for ensuring that:

4 Their actions at work do not compromise food safety They apply the knowledge gained during food safety training to their work. They report problems in complying with the Trust s Food Safety Procedures Food Hygiene to their immediate line manager. 3.7 The Catering Advisor and/or the Associate Director Hotel Services are responsible for providing professional advice on food safety related matters to all staff. Reviewing and updating the Food Safety Policy and Procedures 3.8 The Training department are responsible for providing access to suitable training to enable the Trust and its employees meet its statutory obligations in this respect. 4. Definitions Food handler any person involved in a food business who handles or prepares food whether open (unwrapped) or packaged as part of their normal work Food includes anything used as a food ingredient as well as drinks, water and ice (Section 24 of the Procedure provides details) 5. Risk Assessment Procedure 5.1 The Trust acknowledges the requirement to undertake food safety risk assessments as part of its Policy on Food Safety and in compliance with food safety legislation. 5.2 In undertaking assessments, the concept of "risk" related to food safety, covers two broad areas that need to be addressed for the Trust to operate its business safely, those areas are:- 1) Food Safety risk - Those risks which MAY lead to contamination of food in some way. 2) Business risk - Those risks which MAY represent a threat to the way the Trust conducts its business. eg. adverse publicity, prosecution or civil action etc. arising from food safety issues. 5.3 The Trust has introduced its own food safety risk assessment process for application Trust wide. Managers of food related work and/or food handling staff are required to undertake food safety risk assessments and to ensure that appropriate control measures are in place to minimise risks to an acceptable level. The process also requires

5 that managers monitor the identified risks and review them whenever circumstances change (Food Safety Procedures - Food Hygiene, Section 24 refers). 5.4 When assessing risk, the following areas of the business will require to be looked at. However, much of the potential risk to food may have been previously identified and controlled as part of the Trust s Food Safety Proceedures - Food Hygiene. a) Purchasing - vetted suppliers - specifications - delivery monitoring. b) Product - Storage - Preparation - Temperature and contamination control - Monitoring - Service c) Premises - Inspection - Equipment - Maintenance - Routine & Deep cleaning arrangements - Pest Control d) Personnel - Selection - Medical screening - Training - Conduct e) Preventative action - Complaints - visits by Enforcement Officers - Arrangements for food hazard notifications NOTE: Operating the business in compliance with the Codes of Practice DOES NOT obviate the need to undertake a risk assessment. 6. General arrangements for Food Safety 6.1 The Trust s Food Safety Procedures - Food Hygiene, set out good practices for all areas of the Trust s business that are involved in food hygiene and food handling. 6.2 Copies of the Codes will be made available to all staff who have ANY responsibility for food hygiene/food handling. 6.3 Failure to comply with the requirements of the Procedures may be a disciplinary offence and staff must be made aware of their personal legal

6 responsibility to maintain hygienic food handling at all times. All staff are inducted into the organisation, those staff with food handling included as part of their role will be inducted in food hygiene matters, commensurate with their responsibility, by their manager/supervisor. 6.4 The Procedures are separated into Sections for ease of use, a summary of which is reproduced below:- (The appropriate sections of the Codes will be issued to staff as appropriate to their involvement with food by local managers on induction into the workplace). Section1 Employment, health screening 13 Waste disposal 2 Catering staff, induction/training 14 Refuse disposal 3 Protective clothing 15 Cleaning 4 First Aid 16 Premises maintenance 5 Procurement/supply 17 Services maintenance 6 Delivery/receipt 18 Equipment maintenance 7 Food production 19 Pest control 8 Food preparation 20 Food sampling 9 Food preparation: frozen food 21 Visitors 10 Food cooking 22 Inspections 11 Food distribution 23 Home/Facility kitchens 12 Food service 24 Risk assessment 25 Training 26 Food Premises Registration 6.5 A Central record will be maintained of where copies of the Food Safety Procedures - Food Hygiene have been issued as part of the Trust s Policies and Procedures Manual. 7. References Food Safety Act 1990 Food Hygiene (England) Regulations 2005 Industry Guide to Good Hygiene Practice: Catering Guide Health Service Catering: Hygiene 8. Enquiries. For enquiries about the content of this Policy or the Procedures Food Hygiene contact either the Associate Director Hotel Services or the Catering Advisor. Local Environmental Health Departments can be contacted for food safety related advice/support with particular reference to complying with the food hygiene legislation.

7 9. Related Policies/Procedures Related Policies and Procedures Issue Date Reference Health & Safety Policy Incident Management Policy Health & Safety Management (Risk Assessment) Policy First Aid at Work Policy Food Safety Procedures - Food Hygiene (for HACCP) Infection Control Policy (for Outbreaks Food Poisoning) Food and Nutrition Policy Food and Nutrition Guidelines for Hospitals and Care Settings Document drafted by: Jenny Beard, Date: Issue authorised by: Date: Review Date: