catering conference hospitality Food Safety Document

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1 catering conference hospitality Food Safety Document General Policy Standard Introduction This document has been developed by the University of Southampton and has been split into two sections. General Policy & Critical Control Point Documentation Both sections make up the University of Southampton Food Safety Document

2 UNIVERSITY STATEMENT OF POLICY The University acknowledges the important role played by its catering services and illustrates commitment to food safety and hygiene by approving this policy. It has been approved and ratified by the University Council and the Vice Chancellor who has overall responsibility for its implementation. All senior officers within Catering, Conference and Hospitality Services are responsible on a day to day basis for its implementation through codes of practice and critical control points which all form part of this policy document. The policy requires that all food supplied within and by the University is produced to the highest standards complying with all food safety and hygiene legislation, good practice, guidance notes and codes of practice issued within the catering industry. The University has committed itself to ensuring that resources, both in staffing and finance, will be available to comply with this policy. Signed Mr. Kevin Monaghan Director Estates & Facilities Dated February 2011 Version 4 February 2011 Page 2

3 SERVICES COMMITMENT The Catering Conference and Hospitality Services department are committed to providing all customers with a high quality catering service offering a food safe environment. In order to obtain these objectives we are committed to the following steps: Preparation and operation of the following food safety policy in accordance with EC Regulation 852/2004 and FOOD HYGIENE (England) regulations 2006 which is broken down into the two following parts: A general policy standard which covers steps that is applicable throughout the operation to ensure a safe environment. Critical control points (CCP Please refer to matrix displayed in kitchen areas) which covers the areas critical to food safety at each stage of the catering operation these critical control points have been decided by using a HACCP system (Hazard Analysis of Critical Control Points). Both documents will be updated as working methods change, new procedures are introduced or legislation requirements dictate. In addition, the correct resources will be provided with regards to time, finance and expertise to ensure our commitment is met and: Food safety responsibilities will be detailed in the job description. The Catering Management will audit food safety systems on an ongoing basis. Hygiene practices must be properly supervised, using the regularly updated checklists and inspection procedures. Supervisory arrangements should also be monitored themselves. The Executive Chef will ensure that all recording and control systems are carried out efficiently and accurately in accordance with the code of practice. All catering staff must work within the codes of practice laid down for food handling personal hygiene, cleaning, and health and safety work arrangements. Failure to comply with the codes of practice must be dealt with under disciplinary procedures. Training will be provided for all catering staff commensurate with their work activity. All staff will be trained prior to starting work and training will be updated on an annual basis or when new procedures are introduced. Records shall be kept for at least six months in order to show that systems are in place and conscientiously followed. Version 4 February 2011 Page 3

4 FOOD SAFETY POLICY ORGANISATION RESPONSIBILITIES Catering Manager and Executive Chef Has overall responsibility for the implementation of the Food Safety Policy and any updating or amendments. Departmental Managers Have responsibility for their sections for the implementation and monitoring of the Food Safety Policy within their departments, the induction of new staff and the identification of training needs. Assistant Managers and Supervisors Have the responsibility for the daily implementation and monitoring of the policy, assisting with the induction of new staff. All Catering staff Are responsible for good working practices under the food safety policy and training. Failure to comply is a breach of the Food Safety Act Version 3 - March 09 Page 4

5 ALCOHOL Alcohol is forbidden to Muslims and to followers of a numbers of other faiths. With this in mind it is very important to label or inform customers if food contains alcohol. ALLERGIES (Ref No 11 - Allergy Information) Information regarding anaphylactic shock (allergic reactions) is given below and is available in the Executive Chef s Office and each Catering Outlet. Students with specific allergies are asked to contact the Catering Office to detail their specific requirements. STAFF SHOULD BE AWARE OF THE CONTENTS OF DISHES, FAILURE TO DO SO COULD LEAD TO FATALITY. IF YOU ARE NOT AWARE OR ARE UNSURE YOU MUST ASK. What you need to know about food allergy and intolerance The proportion of the population with true food allergy is estimated to be 1-2% of adults and about 5-8% of children, which equates to about 1.5 million people in the UK. Every year in the UK about 10 people are thought to die from allergic reactions to food although the true figures are likely to be higher. Many more people have to be treated in hospital. The substance in a food that causes an allergic reaction in certain people is called an allergen. Allergens are normally proteins. Most allergic reactions to food are mild, but sometimes they can be very severe. It is important for all food businesses to be aware of food allergy and to take it seriously. In some cases when someone eats a food they are allergic to, even the tiniest amount can potentially cause a very severe reaction. This reaction is called anaphylaxis. Severe allergic reactions are relatively rare and they are most commonly caused by only a handful of foods. The following allergenic foods have been identified as public health concerns across Europe. These are the allergenic foods that have to be declared when used as ingredients in pre-packed foods (this also includes any foods derived from the allergenic food for example, yoghurt or cheese made from milk): Peanuts (Also called groundnuts or monkey nuts) Fish Crustaceans (For example, crab, lobster, langoustine, prawn, shrimp) Milk Nuts (Almond, hazelnut, walnut, cashew, pecan, Brazil, pistachio, macadamia and Queensland nut) Eggs Sesame seeds Soybeans Celery (Including celeriac) Lupin Cereals containing gluten (For example wheat, rye, barley, oats) Mustard Molluscs (For example Squid, octopus, mussels, cockles, periwinkles, snail) Added sulphur dioxide and sulphites at a level above 10mg/kg (Often used as a preservative for dried fruit and found in drinks) Version 4 February 2011 Page 5

6 ALLERGIES (continued) Some people may ask about other food or substances to which they are allergic and these should be treated with equal importance and in the same manner, for example, tomato, banana, kiwi fruit or latex (natural rubber, as used in rubber gloves). FOOD INTOLERANCE Some people need to avoid certain foods because of a food intolerance rather than a true food allergy. Food intolerance is different from food allergy. It typically does not involve the immune system and is generally not life threatening. However, if a customer eats a food to which they are intolerant, this could make them feel very ill or affect their long term health. For example, people with lactose intolerance need to avoid lactose (a sugar found in milk), because they lack the enzyme that breaks down this sugar. This causes symptoms such as diarrhoea, weight loss, bloating and anemia. COELIAC DISEASE (Gluten intolerance) Some people need to avoid certain foods because of coeliac disease, which is a life long auto immune disease. About 1 in 100 people have coeliac disease and need to avoid gluten, a type of protein found in cereals, like wheat, barley and rye. Some coeliacs are also sensitive to oats. They have symptoms such as wind, diarrhoea, constipation, tiredness, reduced growth, skin problems and this condition can also affect their long term health. WHAT ARE THE SYMPTOMS OF FOOD ALLERGY? The symptoms can vary and their severity can change from one occasion to the next. Even very small amounts of an allergen can present a serious problem to some people with food allergy. The most common symptoms of an allergic reaction are: Dry, itchy throat and tongue Itchy skin or rash Nausea and feeling bloated Diarrhoea and/or vomiting Wheezing and shortness of breath Swelling of lips and throat Coughing Runny or blocked nose Sore, red and itchy eyes NOT ALL OF THOSE SYMPTONS WOULD NECESSARILY OCCUR IN A SINGLE EPISODE Version 3 - March 09 Page 6

7 ALLERGIES (continued) People with severe allergies can have a life threatening reaction called anaphylaxis. In its extreme form the body can go into shock (anaphylactic shock). When someone suffers anaphylaxis they can have symptoms in different parts of the body at the same time, including rashes, swelling of the lips and throat, difficulty in breathing, a rapid fall in blood pressure and loss of consciousness. Anaphylaxis can be fatal if not treated immediately, usually with an injection of adrenaline (epinephrine). People with severe allergies should take their medication with them wherever they go. For these people especially, it is very important that they are given accurate information about what is in the foods you are selling or providing if they are to avoid the risk of severe reaction. CROSS CONTAMINATION WITH FOOD ALLERGENS Although this guidance is focused primarily on allergenic foods where they are used as intentional ingredients, it is very important to be aware of allergen cross-contamination. Even a very small amount of allergenic food can be a risk for customers with a food allergy. There are a number of things you can do to reduce the risk of cross contamination: Thoroughly clean work areas, surfaces, serving areas and hands, to remove traces of food allergens. Ensure any utensils, equipment, chopping boards, and the like, that have been in contact with the food that the person is allergic to have been thoroughly cleaned with hot water and detergent. Use airtight containers to store food allergens and colour code them with a RED label with the wording of the allergen clearly defined to make them stand out. Take steps to ensure that the area where the customer will eat the food is clean, for example, the table, crockery and cutlery. Avoid cross-contamination relating to all nut products. They should be stored on the lowest shelf in your store room and clearly defined with a RED label, stating the name of the product and dated. EFFECTIVE COMMUNICATION Effective communication among staff, with the customer and with suppliers, is of paramount importance in ensuring that customers with food allergy have accurate information. The customer also has a responsibility to ask for information and relay their dietary needs to the person providing the food. Customers should make the final decision on whether or not to buy and eat a food based on the information you provide. Version 4 February 2011 Page 7

8 ALLERGIES (continued) COMMUNICATIONS WITH THE CUSTOMER WHO ASKS FOR INGREDIENTS INFORMATION There needs to be an agreed procedure for dealing with food allergy requests so that front line staff know how to handle these and don t give wrong or incomplete information to the customer. If the customer gives notice of their food allergy before visiting the establishment, steps should be in place to ensure that front office staff relay this information to both restaurant and kitchen/food preparation staff. Ensure the chef/person preparing the food has been told which allergens the customer needs to avoid. The member of staff who will be serving the customer should be made aware that a specially prepared meal is to be served. If a customer asks about the ingredients of a food, the member of staff dealing with the query will need to decide who the best person is to deal with it. If the member of staff approached is unsure how to answer the query, they should consult another, more senior, member of staff who may be trained in this area. Staff should never guess about the ingredient content of foods. They need to know where to get the most accurate information. If you are unable to give information to the customer, you should say so. If unable to provide the information, is there an alternative choice, or could a product or dish that does not contain the allergenic food be specially prepared or supplied? Before responding to a customer request, serving staff must always ask the staff preparing the food whether a dish contains a particular ingredient even if they have asked the same question on a previous occasion. This is because ingredients may have changed because of a new or altered recipe, changed suppliers, substituted products etc. Menu descriptions should be accurate, descriptive and kept up to date. Where possible, allergens should be mentioned in the menu description, for example, coffee gateau with hazelnuts or risotto with cheese and breadcrumb topping. If a customer has indicated they may have a food allergy, any food they eat should not have been displayed in contact with foods that contain ingredients to which they are allergic, as this may lead to the possibility of cross-contamination. Consider opening a new packet of a product e.g. a dessert to ensure cross-contamination has not occurred whilst on display. Also, utensils and preparation surfaces should be cleaned to ensure the allergen is not present. Version 3 - March 09 Page 8

9 ALLERGIES (continued) WHAT TO DO IF YOU THINK SOMEONE IS HAVING AN ALLERGIC REACTION All staff should know what to do if they think a customer may be having an allergic reaction. Whether they are having an allergic reaction is not always clear because other serious conditions can have similar symptoms. But, even if you are not sure what the problem is, if the customer is finding it hard to breathe, if their lips or mouth are swollen, or if they collapse, you should: Contact the First Aider in your department, if you have one. (Ref No 3 - First Aider List) Call 999 immediately and describe what is happening. Explain that you think the customer may be having a serious allergic reaction. Do not move the customer, because this could make them worse. Send someone outside to wait for the ambulance and stay with your customer until help arrives. If you would like to know more about food allergies, please go to where you will be able to download a copy of their book. Alternatively, click on the image below. Version 4 February 2011 Page 9

10 AUDITS (Ref No 34 - Food Safety & Food Hygiene Inspection) The Catering Management will audit food safety systems on an ongoing basis with a quarterly check on all critical control points. The general policy document will be audited on a 6 monthly basis. BREAKAGES (Ref No 1 - Foreign Material Sheet) Any breakages that may pose a physical contamination to any stages of preparation and service of food are recorded on a Foreign Material Sheet in the kitchen. These sheets are positioned above bins. CALIBRATION of THERMOMETER (Ref No 2 - DIGITAL THERMOMETER CALIBRATION RECORD.) Each probe thermometer is accuracy checked monthly using the following method: Place the probe into iced water. (The temperature reading should be between MINUS 1 C and 1 C ) Place the probe into boiling water. (The temperature reading should be between 99 C and 101 C ) If the temperatures fall outside these tolerances then the probes should be replaced. CLEANING SYSTEMS AND C.O.S.H.H (Control of Substances Hazardous to Health) Chemical data sheets are available in each store cupboard and each section of the kitchen within the catering department. Chemicals are a significant food hazard and the risk should be controlled following guidance. All chemicals used in the department are stored in a separate area from food preparation areas, in a dry, well ventilated, locked area. The area is clearly identified with C.O.S.H.H labels. Chemical data sheets are also available in this area. Chemicals for use on a daily basis are kept to a minimum and are stored in the working area. Version 3 - March 09 Page 10

11 CHEMICALS P.P.E (PERSONAL PROTECTIVE EQUIPMENT) GOGGLES CODE 1 FACE MASKS CODE 2 GAUNTLET GLOVES CODE 3 APRONS CODE 4 THE CHEMICALS USED IN THE CATERING DEPARTMENT ARE: 1 - DISHWASH 6m MOULD INHIBITOR AND SANITIZER 4s BACTERICIDAL CLEANER CODE: 3 3a MANUAL DISH WASH DETERGENT CODE: 3 5a HARD SURFACE CLEANER CODE: 3 10c COFFEE STAIN AND TANNIN REMOVER CODE: 1 CODE: 3 4a DETERGENT SANITISING POWDER CODE: 1 CODE: 3 2b DISHWASHING MACHINE AND RINSE AID CODE: 3 1a MACHINE DISHWASHING DETERGENT CODE: 1 CODE: 3 8a HAND SOAP RAVIMO - STAINLESS STEEL CLEANER 2 - GLASS WASH (BARS) 1p GLASS WASHER MACHINE CODE: 1 CODE: 3 2p GLASS WASHER RINSE AID CODE: 3 4s BACTERICIDAL CLEANER CODE: 3 6m MOULD INHIBITOR AND SANITISER 5b DEGREASING POWDER CODE: 1 CODE: 3 CODE: 4 10c COFFEE STAIN AND TANNIN REMOVER CODE: 1 CODE: 3 4a DETERGENT SANITISING POWDER CODE: 1 CODE: 3 3a.b MANUAL DISH WASH DETERGENT CODE: 3 8a HAND SOAP RAVIMO - STAINLESS STEEL CLEANER Version 4 February 2011 Page 11

12 CHEMICALS (Continued) P.P.E (PERSONAL PROTECTIVE EQUIPMENT) GOGGLES CODE 1 FACE MASKS CODE 2 GAUNTLET GLOVES CODE 3 APRONS CODE 4 THE CHEMICALS USED IN THE CATERING DEPARTMENT ARE: 3 - KITCHEN USE 4s BACTERICIDAL CLEANER CODE: 3 5a HARD SURFACE CLEANER CODE: 3 8a HAND SOAP 5b DEGREASING POWDER CODE: 1 CODE: 3 CODE: 4 3a.b MANUAL DISH WASH DETERGENT CODE: 3 6a CREAM CLEANER 7a OVEN CLEANER CODE: 1 CODE: 2 CODE: 3 CODE: 4 14k SLUDGE CONDITIONER 14t FRUIT DIP BATH CLEANER/SANITISER RATIONAL CORROSIVE TABLET CODE: 3 RAVIMO STAINLESS STEEL CLEANER 4 - FRONT OF HOUSE AREAS 4s BACTERICIDAL CLEANER CODE: 3 5a HARD SURFACE CLEANER CODE: 3 8a HAND SOAP 6e GLASS AND STAINLESS STEEL CLEANER 5 - GENERAL 4s BACTERICIDAL CLEANER CODE: 3 5a HARD SURFACE CLEANER CODE: 3 6a CREAM CLEANER RAVIMO STAINLESS STEEL CLEANER 6e GLASS AND STAINLESS STEEL CLEANER ALL CHEMICALS ARE SUPPLIED BY ZENITH / GWP AND NO OTHER CHEMICALS TO BE USED UNLESS SUPPLIED BY THE COMPANY ABOVE Version 3 - March 09 Page 12

13 DEEP CLEANING Kitchens: All kitchen areas are cleaned annually by an external company. Ventilation Ducting: All ventilation ducting is cleaned annually by an external company. Grease Filters: Filters removed and cleaned by the Kitchen Porters every four weeks. These are put through the dish wash machine. Dishwashers: An external company cleans annually. The temperatures of the wash and rinse tanks are taken daily to ensure that the dishwasher works correctly. See wash up and daily checklist for specific temperatures. DISH WASHING AND POT WASHING (Ref No 4 - WASH UP AREA - DAILY CHECKS) All pans, cooking equipment, crockery and cutlery is washed using either of the two following methods: DISHWASH MACHINE Excess debris is removed using spray machine. Utensils are stored, with space between each to allow thorough washing and rinsing. Machine must be assembled thoroughly, and allowed to heat up before use. Daily checks should be made to ensure the correct temperature is reached in both wash and rinse tanks. Wash tank 60 C - 65 C (Recorded from Machine Temp). Rinse tank 80 C - 85 C. Allow utensils to air dry before removing from racks. TWO SINK METHOD FIRST SINK Detergent and water to 49 C. SECOND SINK Hot water and possible rinse aid chemical - Water to 60 C. Machine should be emptied, dismantled and washed thoroughly at the end of each shift as well as emptied frequently throughout the day. As for dish wash machine, excess debris removed before washing. Check water in both tanks which should be changed regularly and recorded on the cleaning rota. (Ref No 5 - Cleaning Rota Wash Up Area) Version 3 - March 09 Page 13

14 EHO VISITS The EHO (Environmental Health Officer) may visit a premises at any reasonable time, for example, when the business is open. All staff have a duty to assist the officer. In brief, the EHO have powers to do the following: Visit a premises at any reasonable time. (It is an offence to obstruct an officer in their duties). To close a premises with immediate effect (Prohibition Notice) if they fear an offence has or is likely to be committed under food safety legislation. To issue a notice insisting improvements are made within a defined timescale (Improvement Notice). To offer advice as to improvements required. To inspect the premises and documentation regarding any relevant food safety issues. What to do in case of visit: (Ref No 6 - EHO Checklist) (Ref No 35 - Visitor Signing) When the officer arrives at the premises, please ask for formal identification. Once this has been provided, please ask the Manager and or Supervisor to assist the Officer in their inspection. Telephone the Manager, Executive Chef and Catering Manager and inform them of the visit. Version 4 February 2011 Page 14

15 EQUIPMENT & PREMISES MAINTENANCE AND REPAIR (Ref No 12 - Maintenance Contractors) All heavy duty catering equipment is covered by a preventative maintenance contract which allows for 2 visits per year and a 4 hour emergency call out for Fridges and 24 hours for non essential equipment. The following equipment is covered: Refrigeration, storage and display Heavy duty kitchen equipment Service counters Electronic flying insect units Pest Control REPAIR AND MAINTENANCE All records of work carried out by approved Maintenance Contractor to be placed in the Contractors folder available in the Executive Chef s office. PREMISES Any repairs that are required are reported to Estates and Facilities via or emergency phone calls. Any emergency requests are dealt with within four hours. Contact Ext: CHOPPING BOARDS Chopping boards are replaced when they are showing signs of wear and tear. The Executive Chef will advise as to when this needs to be done. Additionally, you must use the correct colour coded knife with the correct coloured board as on display in each kitchen area of each unit. Chefs and servery assistants, if using chopping boards, must send them to the pot wash for thorough cleaning after each use. DAMAGED EQUIPMENT Any loose nuts, bolts on pieces of equipment are removed from food areas immediately for repair. Likewise, any chipped or cracked crockery is discarded. FIRST AID (Ref No 3 - First Aider List) A list of trained First Aiders is available in the Catering Office. A first aid box is available in each kitchen. Food handlers are expected to use the blue detectable plasters that are provided. The nominated first aider will be responsible for keeping stocked up with supplies, following monthly checks. Version 4 February 2011 Page 15

16 FOOD INCIDENT REPORTING (Ref No 7 - Food Incident Reporting) Any incident relating to Food Safety or Health and Safety is recorded in the Executive Chef s Office. If it is of a serious nature then the following steps must be taken: Remove all similar food items and keep sample (if possible). Investigate stages that the food has been through, looking for potential hazards. Check all relevant records. Inform Catering Manager or Executive Chef who may inform the EHO, if required. Have records available for inspection. GLASS AND PLASTIC CONTAINERS (Ref No 1 - Foreign Material Sheet) We operate a policy of No Glass in food preparation areas. This means that there are no glass storage containers or drinking glasses within the food preparation areas. Any breakages of glass or crockery within the front of house are recorded on the Foreign Materials sheet. Avoid the use of plastic containers with hot products (e.g. using as a scoop) that can stain and contaminate the plastic container. INDUCTION AND TRAINING Before starting work, each new member of staff must be shown, and must fill in, a basic food hygiene understanding sheet. This explains the basic principles behind food hygiene and their responsibility as food handlers. This training forms part of the induction. Catering staff are trained in basic food hygiene within three months of starting work or as soon as possible thereafter. Food preparation staff are trained in specific duties. Specific duties are as detailed in job description. The Executive Chef, Head Chef and Shift Supervisors monitor daily critical control points and if any mistakes or omissions are found, corrective measures will be taken either to change methods or additional training. All new staff aware of the procedures regarding sickness notification. (Ref No?) Training is audited every twelve months to ensure that food handlers are aware of their responsibilities. All staff cover all mandatory Food, Health and Safety training, which include, Food Safety Training, C.O.S.H.H and Reporting of illness, diseases and dangerous occurrences. (Please see individual training records - Sample) All catering staff have filled in the Personal Hygiene for Catering Staff and any other relative documents, such as Health and Safety documentation. (Ref Ref No 9 - PERSONAL HYGIENE FOR CATERING STAFF ) Version 4 February 2011 Page 16

17 NEW PROCEDURES From time to time there are changes to working practices, working areas and when new products are introduced. Each time this occurs there is a need to complete a new risk assessment for each new task. The Executive Chef will notify all members of staff and appendixes added to the policy. PEST CONTROL (Ref No 12 - MAINTENENCE CONTRACTORS) All catering areas are covered by a comprehensive pest control contract. The contract covers all catering areas, bin areas, servery areas, cellars, dining halls, passageways and the toilets. The contractor visits the areas nine times per year on a preventative basis and also operates an eight hour response time, emergency call out service. The contractor s contact details can be found on the maintenance contractors list available from the office. PREVENTATIVE MEASURES All external kitchen and windows are covered with fly screens, including prep rooms Fly killers are located in food preparation and service areas, and are emptied weekly. Bulbs are changed annually, with a record of this date kept on the side of each unit. Plastic screen flaps or fly screens are installed on all external doors to all kitchens. ALL STAFF AWARE OF SIGNS OF INFESTATION Actual signs of pests (Rats Mice Ants Cockroaches Flies). Droppings. Signs of gnawing on packages, containers etc. Holes in walls, skirting's and ceilings. Smell of animals. IF ANY MEMBER OF STAFF IS AWARE OF ANY OF THE ABOVE THEY MUST INFORM THEIR SUPERVISOR OR MANAGER IMMEDIATELY STORAGE - STOCK ROTATION A system of stock rotation is in place to ensure that no out of date goods are used. Goods are checked daily by the Head Chef, Sous Chef. Policy of first in first out. Food should be kept off the floor. Any unfit goods should be discarded. If there is any delay before disposal, then the goods must be stored in a separate area away from any consumable goods and labelled DO NOT USE UNFIT GOODS. (Ref No 14 - Label) (Ref No 24 - Return of Rejected Goods) Any goods that are discarded must be recorded on the wastage sheets and must be signed by the Executive Chef or other authorised person. (Ref No 15 - Food Wastage Sheet) Version 4 February 2011 Page 17

18 WASTE DISPOSAL DRY WASTE - cardboard and paper packaging is removed at delivery stage and is placed in designated skips which is collected and compacted before collection. WET WASTE - All food waste is disposed of using waste disposal units. All wet waste is collected in designated bins, which are lined with black bags. These are sealed when full and are stored in lidded bins before collection by a registered collector. All waste oil is collected by a registered collector. Records of the oil collected are kept and a copy of this held on file in the Executive Chef s office. All general waste is collected by registered collector. The waste area is kept clean and tidy, with refuse stored in the appropriate container, which is covered. The areas are inspected on a daily basis to ensure that they are kept clean and free from pests. SUPPLIER ASSESSMENT & GENETICALLY MODIFIED FOODS (Ref No 8 - Catering Supplier Assessment) We will not knowingly offer Genetically Modified Foods from any of the Catering outlets operated by the University of Southampton. Food supplies are purchased, where possible, using SUPC or TUCO nominated suppliers. Both SUPC and TUCO have rigorous assessment criteria to ensure that all supply foods are safe. All non SUPC and TUCO nominated suppliers are sent supplier assessment forms and upon return, these forms are reviewed to assess the risks. If the risk is high or information on forms is incorrect or insufficiently thorough, then visits may be organised. Forms are available from the Form Store, and completed forms are kept in the Executive Chef s office. DELIVERIES There are separate areas for raw and cooked produce within the good inward area. ACCEPTED GOODS Only accepted in designated hours (before 11:00am) and signed for by designated personnel (Chefs). Policy to store goods away immediately, especially chilled or frozen foods. These take priority over all other deliveries. Remove as much outer packaging as is practicable. Dispose of the packaging immediately and decant the cooked produce in stainless steel containers and raw produce into white trays. REJECTED GOODS Return any unacceptable goods immediately: e.g. Blown cans, dented cans, out of date products, visual spoilage, out of temperature range. Inform suppliers by telephone send temperature record if applicable. Fill in rejected goods form. (Ref No 24 - Return of Rejected Goods) Please note that all goods that are not returned immediately must be stored in a separate area to all consumable stores and must be clearly labelled: DO NOT USE UNFIT FOOD. (Ref No 14 - Label) Version 4 February 2011 Page 18

19 PREPARATION TIME - There is a policy of food preparation being kept to 1½ hours maximum. Food is only left out at room temperature for a maximum of 1½ hours during preparation. After this time it must be either put into the oven (cooking/reheating), under refrigeration or chilled using the blast chiller. If no chiller, please place in smaller containers whilst cooling down. TEMPERATURE - Food must be kept out of the Danger Zone. That is, it must be stored below 8 C or above 63 C. OUTSIDE PACKAGING - No outer packaging should be allowed to come into contact with food preparation surfaces. All out packaging should be removed at delivery stage and goods decanted into clean containers. If this is not practical (i.e. eggs) then outer packaging must be stored on surfaces that are not food preparation surfaces. SLICER (Ref No 13 - SLICER TRAINING DISCLAIMER) After slicing, the slicer is isolated from the electrical supply, cleaned and sanitised thoroughly by the chef who used it. As a precaution, the slicer is also sanitised before further use. Only staff who have been trained how to dismantle, clean and re-assemble slicer are permitted to use it. Slicer is NOT to be used by anyone under the age of 18. PREPARATION - COLOUR CODED KNIVES AND CHOPPING BOARD SYSTEM CHOPPING BOARD COLOUR CODING RED - Raw Meat BLUE - Raw Fish YELLOW - Cooked Meat GREEN - Salad and Fruit BROWN - Vegetables WHITE - Bakery and Dairy There are separate storage areas for raw and cooked boards. After each use the boards must be passed to the pot wash to be thoroughly washed and sanitised before being placed back in the appropriate storage racks. Where possible there are designated RAW (Ref No 16 - Label) and COOKED (Ref No 18 - Label) preparation areas. These are clearly marked. When this is not possible, areas are marked as (SHARED Ref No 22 -SHARED)preparation. Care must be taken to ensure that only either raw or cooked preparation takes place in a single area at one time. The area must be sanitised thoroughly after each use, especially if moving to cooked preparation after raw. Personnel must also ensure that they wash their hands and equipment after each task. Version 4 February 2011 Page 19

20 PREPARATION - FROZEN PRODUCTS DEFROSTING Defrosting must always be done in the refrigerator following the manufacturer s instruction. As a general guideline, 48 hours should be sufficient in most cases. Goods must be marked with the date of the defrosting from the freezer. Emergency defrosting should only be carried out in agreement with a senior member of staff. PREPARATION - SALADS AND BOUGHT IN SANDWICHES Items to be used in salads or cold work are washed thoroughly in salted water to remove both physical and bacterial contamination hazard. Salads must be dated on production day date and used within two days, provided they have been kept chilled. Sandwiches bought in must be dated. Follow the supplier s use by and stock rotate. Discard after this date. DRINKS SERVICE - GLASSES Most of the glasses used with student bars are polycarbonate. Where glass is used any breakages are recorded on the Foreign Material Sheet.(Ref No 1 - FOREIGN MATERIAL SHEET) OFF SITE DELIVERIES - UNPREPARED HIGH RISK FOODS FROZEN Goods are loaded and delivered within half an hour. All goods are covered. Once delivered the temperature is taken and recorded. Goods are stored under refrigeration/frozen immediately. OFF SITE DELIVERIES - PREPARED HIGH RISK FOODS HOT Hot food is transported in sealed hot boxes and are delivered within half an hour. Food is temperature checked before it leaves the kitchen. Food is placed in hot plates until service. Please refer to Critical Control Point 7 Hot Food Service Delivered. OFF SITE DELIVERIES - PREPARED HIGH RISK FOOD COLD If a refrigerated van is not available then food must be delivered within the shortest time possible (maximum half an hour). These deliveries are given priority over unprepared high risk foods. Goods are either stored under frozen or stored. VAN MUST BE CLEANED REGULARLY TO ENSURE THAT THE INSIDE IS KEPT HYGIENICALLY CLEAN. (Ref No 31 - Vehicle Cleaning & Maintenance) Version 3 - March 09 Page 20

21 CRITICAL CONTROL POINTS (Ref No 32 - Hazard Analysis and CCP Matrix) CONTROL POINT 1 AMBIENT ~ CHILLED ~ FROZEN FOOD (Ref No 23 - CCP 1 - AMBIENT CHILLED FROZEN.) VISUAL CHECKS Checks are recorded to ensure that all deliveries are of the nature, substance and quality required. These include: In date - check for spoilage, dented, rusty or blown cans, damaged or open packages. Vehicle condition is clean and well maintained. Driver appearance - Uniform is clean and tidy and personal hygiene is good. TEMPERATURE CHECKS CHILLED / FROZEN FOOD One food check is made on each delivery by placing the probe between two packages. (Limit +2 C) Chilled goods will be accepted if 8 C or below (Preferred 5-8 C - This allows a 3 C tolerance) Frozen goods will be accepted if -15 C or below (Preferred -18 C This allows a 3 C tolerance) A record of the temperature is recorded in the delivery temperature file. IF REJECTED, COMPLETE A REJECTED FOOD SHEET (Ref No 24 - Return of Rejected Goods) CONTROL POINT 2 TEMPERATURE AND STORAGE (Ref No 26 - CCP 2) DATING OF PRODUCE All high risk food should have a use by date either supplied by the manufacturer and or distributor, unwrapped or packed products. Once product is opened put a two day date on it. All foods stored in fridge must be labelled in the following manner: A day dot placed on food which indicates Date of Production. Use by date will be the day dot. (Production date Wednesday 6 th September - Use by Friday day dot) Frozen goods should always have a manufacturers use by date on it. Freezer storage - All food produced by kitchen must be labelled with production date and must be used within three months. HIGH RISK FOOD GROUPS DAIRY FISH MEAT POULTRY SANDWICHES FROZEN COOKED AND PREPARED FOODS CONTAINING ANY OF THE ABOVE REFIRGERATION As far as is practicable, have separate fridges for raw and cooked produce. If not possible then keep raw food separate from cooked (RAW BELOW COOKED). Version 4 February 2011 Page 21

22 CONTROL POINT 2 TEMPERATURE AND STORAGE (Continued) REFRIGERATION (Continued) All refrigerated goods must be stored below 8 C. A list of fridges is kept on the wall in the Executive Chef s office and is attached to this document. All fridges and freezers are monitored twice a day by the duty chef. In each fridge there is a bottle of water to act as a food test (Ref No 25 - Warning Labels). The temperature of this water is taken and recorded on the kitchen temperature sheet. If there is a fault with the water temperature, be mindful that the probe could be faulty. Re-test the temperature using a different probe and report any fault to your manager. Any fault with equipment must be reported immediately to the Executive Chef or Catering Manager. In the event of equipment breakdown: Inform the Executive Chef of Head Chef immediately. They will telephone the relevant maintenance contractors quoting the equipment s Ident number. There is a four hour response time for such equipment. (Ref No 12 - Maintenance Contractors) If other storage available, remove all goods to these areas. If no other storage available, keep door closed and monitor temperature. All goods that rise above the required temperatures (8 C) must be disposed of. FROZEN GOODS All frozen food is stored below -18 C. The air temperature of the freezers are taken twice a day and recorded on the kitchen temperature sheet. Any faults with the freezers must be reported to the Executive Chef or Catering Manager. There is a system of stock rotation in operation which allows for first in first out. In the event of equipment breakdown: Inform the Executive Chef or Head Chef immediately. They will telephone the relevant maintenance contractor quoting the equipment s Ident number. There is a four hour response time for such equipment. (Ref No 12 - Maintenance Contractors) If other storage available, remove all goods to these areas. If no other storage available keep door closed and monitor temperature. All goods that rise above -12 C, except for ice cream -15 C, must be disposed of. The tolerance allows for ambient air fluctuations. CONTROL POINT 3 - COOKING AND REHEATING (Ref No 27 - CCP 3) COOKING HOT SERVICE High risk food must be cooked thoroughly to a core temperature of 75 C for a minimum of 30 seconds. The temperature of one of each item is taken using a sanitized probe and recorded on the kitchen temperature sheet. All food is temperature checked before it leaves the kitchen, and is recorded on the temperature sheet. Both reheated and cooked food should only go out for service a maximum of ½ hour prior to service. AFTER SERVICE Cooked food may be reheated once only for hot service, or may be chilled using the blast chiller and served under refrigeration and then discarded at the end of that day. It is important that the chefs decide what can and what cannot be re-used after service. AFTER SERVICE REHEATING (Food must be re-heated to a core temperature of 75 ) - Reheated foods must either be: Discarded Reheated food must not be reheated more than once. Extreme care must be taken when using precooked food with raw ingredients, e.g. Ham Carbonara Sauce. If there is a cooked component in any dish then treat the whole dish as a reheated dish. Version 4 February 2011 Page 22

23 CONTROL POINT 4 COOLING (Ref No 28 - CCP 4) If food is not to be served hot and is to be cooled for later consumption, then care must be taken to follow blast chiller guidelines. All kitchen personnel are trained in the correct use of the chiller. Blast chilled foods should be used the next day. Clear dating of production (chilling date) must be clearly marked. CHILLER GUIDELINES Food must go from 75 C (cooked) down to 3 C (chilled) within 90 minutes. You are allowed 30 minutes time to prepare food for chilling after completion of cooking. TO ENSURE FOOD REACHES THIS TEMPERATURE, PLEASE FOLLOW THESE STEPS: Separate food out as much as possible to allow maximum air circulation. Place in a tray no deeper than 50mm. IF USING PROBE FUNCTION (Small items and joints of meat): Put the sanitised probe into the centre of the food. Fill in the sheet on the front of the chiller What the food is, what time it went in, when it came out and the temperature when it came out. IF USING THE TIMER FUNCTION: Record the temperature after 90 minutes on the sheet. Joints of meat are allowed 2½ hours to cool, therefore use the probe function. Rice and pasta cool using colander and cold water. IF YOU ARE UNSURE, PLEASE CONSULT THE SITE MANAGER. Version 3 - March 09 Page 23

24 CONTROL POINT 5 COLD SERVICE (Ref No 29 - CCP 5) UNDER REFRIGERATION BELOW 8 c Fridge temperatures monitored daily and recorded on the servery temperature sheet. Two day use by policy. When possible, perishable foods should be served under refrigeration at all times. FOOD SERVED OUT OF REFRIGERATION AND PREPARED ON THE SITE IT IS TO BE SERVED AT: If perishable goods served out of refrigeration (buffet service) then display for up to 2 hours and then either serve UNDER REFRIGERATION for one further say or discard. Do NOT use again outside of refrigeration. For food served out of refrigeration, to be delivered off site, display for 2 hours then discard. Labelled with correct information (e.g. production date) to ensure safe use and correct consume by date is adhered to. It is extremely important that food handlers are aware of what foods can or cannot be kept for re-use after service. The chef or supervisor in charge of the buffet is responsible for the re-use or disposal of all items. If any cold food falls into ANY of the following categories, it MUST be discarded if: It has been out of temperature control for any service period (above 8 C) It has been used, even under refrigeration, for more than two days, or one day from previous day s hot service. There is a deterioration in the quality. FROZEN SERVICE Ice cream produce, served below -18 C from a specially designated freezer unit. CONTROL POINT 6 HOT SERVICE (Ref No 30 - CCP 6) All food served hot should be served above 63 C and should only be used for a maximum of 2 hours. If quality deteriorates within this time, the food should be discarded. If hot food is served out of heated service (e.g. out of hot plate/chafing dishes) it should be kept hot until required, used for a maximum of 2 hours, and then discarded. It is extremely important that all food handlers are aware of what foods can or cannot keep after service. Please speak to your supervisor or chef. TEMPERATURE CHECKS Temperature checks are made for all food items in service and recorded on the servery temperature sheets. One entry is recorded for each item. If food is below 63 C then it must not be served and must be returned to the kitchen. If any hot food falls into ANY of the following categories it MUST be discarded if: It has been out of temperature control (below 63 C). It has been re-heated (e.g. cooked more than once). It may be used the following day under refrigeration, as long as it has been chilled using the blast chiller. It must be discarded at the end of the day. There is deterioration in the quality. Version 4 February 2011 Page 24

25 CONTROL POINT 7 DELIVERY OF FOOD OFF SITE HOT Hot food is transported in sealed hot boxes and is delivered within half an hour. Food is temperature checked before it leaves the kitchen. Food is placed in hot plates until service. Please refer to CCP 6 Hot Food Service (Ref No 30 - HOT FOOD SERVICE) COLD Food is delivered within the shortest time possible (maximum half an hour). These deliveries are given priority over unprepared high-risk foods. Goods are either stored under frozen or served. Please refer to CCP 2 (Ref No 26 - Temperature & Storage) or CCP 5 (Ref No 29 - Cold Food Service) VAN MUST BE CLEANED REGULARY TO ENSURE THAT THE INSIDE IS KEPT HYGIENICALLY CLEAN. (Ref No 31 - Vehicle Cleaning & Maintenance) Version 3 - March 09 Page 25

26 If you have any questions or if you did not understand any part of this training, please feel free to ask. Before you leave the training session you must remember to sign the disclaimer as proof of your attendance. (Ref No 33 - Disclaimer Form) Version 4 February 2011 Compiled by: Graham Senior - Teresa Cahill Page 26

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