Catering Services A Workbook to record your training and personal development

Transcription

1 Catering Services A Workbook to record your training and personal development Catering Services Workbook 01

2 Health Facilities Scotland 2011 You can copy or reproduce the information in this document for use within NHSScotland and for non-commercial educational purposes. Use of this document for commercial purposes is permitted only with the written permission of HFS. First published Summer 2011 by NHS National Services Scotland Health Facilities Scotland 3rd Floor Meridian Court 5 Cadogan Street Glasgow G2 6QE Tel: nss.hfsenquiries@nhs.net In partnership with NHS Education for Scotland Thistle House Office 91 Haymarket Terrace Edinburgh EH12 5HD Coordinated by the Catering Services Advisory Group, Health Facilities Scotland Health Facilities Scotland consents to the photocopying, electronic reproduction by uploading or downloading from websites, or other copying of this document for the purpose of implementation within NHSScotland. Permission for use of photography should be sought from Health Facilities Scotland.

3 Contents About this Workbook 2 Why this Workbook for Catering Services staff? 3 How to use this Workbook 4 Before you start 4 Completing Part A of the Workbook 5 How this Workbook links with the Healthcare Support Worker Induction Standards 6 Completing Part B of the Workbook 8 Continuing your development 9 Part A. Recording knowledge and skills Food safety and hygiene Personal hygiene Introduction to food safety Protecting food from contamination Preventing bacteria from multiplying Destruction of bacteria Health and Safety and maintaining the environment Waste management Manual handling Workplace hazards Dealing with incidents Dealing with substances hazardous to health and damaged equipment Personal security Providing a high quality service Nutritional care Working with patients and other service users Working with colleagues 43 Part B. Additional and completion information 47 The Food Poisoning Chain 47 Hazard Analysis and Critical Control Points (HACCP) 48 Other areas of education and training 49 Statement of completion 49 Continuing your development 49 Catering Services Workbook 1

4 About this Workbook This Workbook is not a training course but it does provide you and your supervisor with a structured approach to assessing, developing and demonstrating your knowledge and skills. It can also provide evidence for your KSF Personal Development Plan (PDP) and Professional Development Review (PDR). It is expected that you will be able to complete the Workbook within 3-6 months from the start date. This is your Workbook for you to record that you have some of the knowledge and skills you need to carry out your role in the catering team. There are spaces in which you or your supervisor can write down notes and answers to questions. You can begin by filling in your details and describing your role. You Name:... Organisation:... Department:... Date Workbook commenced:... Your role You can use the space below to describe the main duties of your job. It might also be useful to make some notes about aspects of your role that you enjoy, those that you don t enjoy and those that you find difficult. Main duties: Aspects which are difficult: Best aspects of the work: Aspects I do not enjoy: 2 Catering Services Workbook

5 Why this Workbook for Catering Services staff? A high quality Catering Service is an important part of healthcare and can make a big difference to a patient s experience of NHSScotland. To play your part in that service you need to keep your knowledge of food safety and nutrition up to date, along with your Health and Safety and customer service skills. This requires training and regular updates about new methods and equipment. If all Catering Services staff can demonstrate the same skills, to the same minimum standard, then colleagues and patients can feel confident in the quality of the service that they provide. This Workbook describes the things that all catering staff should know or be able to do to carry out their role. The completed Workbook also provides evidence which can be used in KSF PDP and PDR processes. By completing this Workbook, you will be demonstrating your knowledge and abilities and the contribution you make to Catering Services, helping patients and others to feel confident that they are being cared for in a healthy and nurturing environment. It allows you to log your knowledge of the Food Poisoning Chain and the role that you have in controlling hazards at points critical to food safety. Catering Services Workbook 3

6 How to use this Workbook Your supervisor will help you to work through this book and identify areas in which you require further training. We use the word supervisor here to describe the person who will support and monitor your use of the Workbook. This person may or may not be your line manager. Before you start: Make sure that you have the KSF outline for your post. Your supervisor will discuss with you how the questions and tasks in the Workbook relate to the KSF levels/dimensions in the KSF outline. Look through Part A and Part B of the Workbook. Part A contains the tasks and questions you need to complete to demonstrate you have the appropriate range of knowledge and skills. Part B has sections for you to make notes about some of your learning. It also contains guidance on what to do once you have completed the Workbook. Discuss with your supervisor how you will complete the Workbook. Consider the training you have already received. This could include induction training when joining your organisation, any courses you have attended or learning manufacturer s instructions for using machinery. Perhaps you have received other types of training. Use the questions below to make some notes about what you know already. Your supervisor will help you to decide how this applies to the knowledge and skills required in this Workbook. There may be some boxes that you can tick already. You should speak with your supervisor about how to record this information for your KSF Review. You might record it on e-ksf or using documents prepared by your NHS Board. What training courses have you attended? In the past year In the past five years What qualifications do you have that relate to your role (e.g. SVQ)? 4 Catering Services Workbook

7 Completing Part A of the Workbook Once you have identified which knowledge and skills you still need to demonstrate, your supervisor will observe you as you go about your normal work. The tasks in this Workbook can be assessed in any order. When your supervisor is happy that you have shown the required level of skill, they will record this by signing their initials against the task. Tasks marked with the icon are practical tasks. This means that your supervisor will observe you carrying out the tasks in the workplace. Other tasks ask you to answer questions verbally and you will see the icon and a space where you can make notes. The questions may ask you to: State or Identify (e.g. State the temperature requirements for both chilled and frozen foods at delivery; Identify the main vulnerable groups in relation to food poisoning.) In these questions, you need to give statements of fact. You can make notes to help you in the space where the icon appears. Describe (e.g. Describe the procedure for laundering work clothes/uniform). Here, you should give comprehensive description of a procedure or process. You need to provide enough detail to show your supervisor that you know exactly how to carry out the task. Again, use the space where the icon appears to make notes. Explain (e.g. Explain why we use a food safety management system). These questions ask you to give examples of things you do and give the reasons why you do them in this way. You can use the space where the icon appears to make notes of your answers. Some tasks may not always be appropriate within your role and your supervisor can write not applicable if that is the case. Once you have completed the tasks and questions to an appropriate level, your supervisor will initial the achieved box in your Workbook. When you have completed a section in the Workbook, this too will be signed off by your supervisor. In cases where you may need further support to develop a skill before it can be signed off, your supervisor can record that you are progressing towards reaching the required skill level. If you do not feel confident in a particular area, you should seek advice from your supervisor. It may be that you have not had access to sufficient training or that your working environment does not allow you to demonstrate your knowledge and skills for other reasons. It is important to complete this Workbook and therefore important to identify any difficulties you may be having. Catering Services Workbook 5

8 How this Workbook links with the Healthcare Support Worker Induction Standards As a member of the Catering Services team, you belong to the group of NHSScotland staff known as healthcare support workers. All healthcare support workers have important roles in ensuring the delivery of safe, high-quality services to patients and other service users. In December 2010, the Scottish Government introduced mandatory induction standards to ensure that all new healthcare support workers joining NHSScotland meet minimum standards to protect the public. If you started your role as a healthcare support worker after December 2010, you must complete the Healthcare Support Worker (HCSW) Workbook to demonstrate that you have the knowledge and skills needed to meet the standards. In addition, all healthcare support workers are expected to abide by the HCSW Code of Conduct. By meeting the mandatory induction standards and abiding by the Code of Conduct, healthcare support workers demonstrate their commitment to protecting all those who use the services of NHSScotland. How does this Workbook link with the HCSW Workbook? If you started your role as a healthcare support worker in the catering team after December 2010, you should normally complete the HCSW Workbook within 3 months of starting work. We suggest you complete this before you begin the Catering Services Workbook. By completing the HCSW Workbook, you will have answered some of the questions and tasks in this Catering Services workbook. This means that you do not have to do them again. 6 Catering Services Workbook

9 The following table shows how the questions in this workbook link with the questions in the HCSW Workbook. If you have answered this question in the HCSW Workbook then you have already answered this question in the Catering Services Workbook and and For more information about the HCSW Induction Standards and Code of Conduct, visit the Healthcare Support Worker Toolkit. Catering Services Workbook 7

10 Completing Part B of the Workbook Part B allows you to log your knowledge of the Food Poisoning Chain and the role that you have in controlling hazards at points critical to food safety. It also provides a structure for you to record any training courses which you attend, and to identify your own learning needs. The Food Poisoning Chain The Food Poisoning Chain shows how bacteria is passed from food to person and vice versa. Food poisoning bacteria can contaminate high-risk food They multiply if there is time, moisture and warmth (5-63) and when consumed can cause illlness Bacteria have to take a number of steps along the chain for an infection to be passed on. There are many ways which you can break the chain or stop the infection. As you complete the sections of this Workbook, and associated training programmes, you will see how your role gives you the necessary knowledge and skills to break this chain, namely to: prevent contamination prevent bacteria from multiplying destroy bacteria that are present. You can record examples of how you can help to break the Food Poisoning Chain in Part B of this Workbook. Hazard Analysis and Critical Control Points (HACCP) Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to identify, evaluate and control food safety hazards which are significant for food safety at each stage in the process. It uses a preventative, systematic approach which requires monitoring the food safety hazards identified, correcting any errors that occur and documenting the whole process. Adopting a food safety management system based on HACCP principles is a legal requirement of all food businesses. Catering Services staff must follow all food safety procedures correctly and comply with food safety legislation to ensure that food is safe to eat. As you complete this Workbook, you should be able to identify the elements of your role that help control, monitor, correct (where necessary) and document food safety hazards. Use the worksheet in Part B to record where in your own practice you apply HACCP principles. Other areas of education and training This section of the Workbook relates closely to KSF Core Dimension 2 (Personal & People Development) Level 1. You should discuss the additional learning needs with your supervisor and make a note of these in the KSF documents provided by your NHS Board, or in your e-ksf record. Statement of completion When all of the sections have been signed you will have completed the Workbook and your supervisor will sign the Statement of completion to record your achievement. Use this in your PDP to demonstrate that you have achieved the recognised standards of a member of the Catering Services team. 8 Catering Services Workbook

11 Continuing your development Completion of the Workbook doesn t mark the end of your learning to be an effective member of the Catering Services team. This section of the Workbook provides some information and guidance on the next steps you might wish to pursue regarding learning and development. Catering Services Workbook 9

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13 Part A. Recording knowledge and skills

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15 Part A. Recording knowledge and skills In this part of the Workbook, you are asked to record what you know and can do in a number of important areas of your work. For some questions, you will be observed doing tasks in the workplace. These questions are marked with the icon. Your supervisor will observe these tasks. All other questions will be marked with the icon where you can make notes in the space provided. When you have completed the questions and tasks satisfactorily, your supervisor or line manager will sign the box at the end of each section. Some text items have been reproduced from the HCSW Workbook ( NES 2010) published by NHS Education for Scotland and are reproduced here with the permission of NES. 1. Food safety and hygiene 1.1 Personal hygiene 1.2 Introduction to food safety 1.3 Protecting food from contamination 1.4 Preventing bacteria from multiplying 1.5 Destruction of bacteria 2. Health and safety and maintaining the environment 2.1 Waste management 2.2 Manual handling 2.3 Workplace hazards 2.4 Dealing with incidents 2.5 Dealing with substances hazardous to health and damaged equipment 2.6 Personal security 3. Providing a high quality service 3.1 Nutritional care 3.2 Working with patients and other service users 3.3 Working with colleagues Catering Services Workbook 13

16 1. Food safety and hygiene The Catering Services team play a vital role in ensuring that all food consumed by patients, staff and visitors is safe to eat. It is important that catering staff fully understand the role of proper cleaning of food areas, correct storage and preparation of food, good personal hygiene and hygienic working practices to ensure that patients and other consumers are not at risk of illness or injury from the food eaten in hospital. 1.1 Personal hygiene Successful food safety starts with your own knowledge of, and attitude towards, personal hygiene. You can: Give some examples of good personal hygiene and correct dress code. Explain how these aid the prevention and control of infection. Achieved Demonstrate effective hand washing technique Explain why it is essential to report relevant personal illness e.g. vomiting, diarrhoea and other infections, to assist in the prevention and control of infection Describe the procedures for reporting personal illnesses likely to be infectious. 14 Catering Services Workbook

17 1.1.5 Describe the procedure for laundering work clothes/uniform List the main legal requirements of all food handlers with regard to personal hygiene contained in current food safety legislation Wear correct uniform for your role to ensure compliance with all food safety legislation and your organisation s uniform policy. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 15

18 1.2 Introduction to food safety Your role is to ensure high standards of food hygiene within the hospital environment. It is important that you are able to demonstrate your understanding of food hygiene and its role in the prevention of illness or injury. All food premises have a legal requirement to operate a food safety management system based on HACCP principles and to train staff commensurate with their work activity. You can: Achieved Describe the actions you take to maintain high standards of food hygiene Describe the benefits of high standards of food hygiene Explain why we use a food safety management system Describe the three main types of food safety hazards which could exist in your area and give an example of each Identify the main vulnerable groups in relation to food poisoning. 16 Catering Services Workbook

19 1.2.6 State which type of food safety hazard would be of greatest risk to patients and other service users and why Give the collective name for bacteria which cause food poisoning and other food-borne illness. Name three types giving examples of where they may be found. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 17

20 1.3 Protecting food from contamination It is important that all staff engaged in food handling are fully aware of how contamination of food can be prevented at all stages from raw materials to finished product. Food supply, delivery and storage You can: Explain the importance of using approved suppliers for the supply of all food products and materials. Achieved State the temperature requirements for both chilled and frozen food products at delivery Describe the procedures to be followed upon delivery of foodstuffs with regard to temperature, time at ambient, date coding, quality, segregation etc Describe the procedure to be followed where a product fails to meet the required standard at delivery Describe the storage requirements for foods, including chilled, frozen and ambient products. 18 Catering Services Workbook

21 Segregation and preparation of food Describe the main sources of bacterial contamination Explain the purpose of having a colour coding system and describe the system in your work area Explain what is meant by the term cross contamination and how this can occur Explain the difference between high risk and low risk foods and give examples. Environmental hygiene Describe the main cleaning agents in your work area and briefly explain what they are used for. Catering Services Workbook 19

22 Explain how the use of the correct cleaning agents will help prevent and control bacterial contamination Give examples of instructions, training and policies within your department, which are relevant to the prevention and control of food safety hazards Correctly replenish supplies such as hand towels, liquid soap, disposable cloth, etc Describe the key elements of your local cleaning schedule Demonstrate methods of cleaning work areas and equipment after use Give examples of the main pieces of equipment you use in your work. Describe and demonstrate how you use and store each example safely. 20 Catering Services Workbook

23 Explain the importance of maintaining clean equipment Explain the importance of monitoring the cleanliness of all food areas Work in a way that ensures compliance with current legislation and promotes best practice with regard to cleaning techniques and maintenance of a clean, safe environment. Pest control Explain the importance of keeping all food areas free of food pests Describe the signs which indicate that there is an infestation on the premises Name four common pests found in food premises. Catering Services Workbook 21

24 Describe the procedure for reporting pest infestations. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

25 1.4 Preventing bacteria from multiplying Bacteria need certain conditions to grow and multiply. Your role is to ensure these conditions are adequately controlled. You can: Achieved Describe the essential requirements for bacterial multiplication Explain what is meant by the term danger zone and the significance of this in controlling multiplication State the optimum temperature range for bacterial multiplication Explain the importance of minimising the time during preparation that chilled foods are allowed in ambient conditions and describe how this is best achieved. Please note that this question focuses on the preparation of food Correctly check and document cold food storage and hot food storage/ service temperatures. Catering Services Workbook 23

26 Explain the procedure to be followed where a product/storage unit is found to be outwith the required temperature. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

27 1.5 Destruction of bacteria You can: Achieved Describe two methods of destroying bacteria State the minimum core temperature to which food must be cooked and the consequences of undercooking Explain the difference between cooking and either re-heating or regeneration (where applicable) stating the minimum acceptable re-heat/regeneration temperature Correctly check and document cooking, re-heat or re-generation temperatures, where applicable Explain the procedure to be followed where a product fails to meet the required temperature. Catering Services Workbook 25

28 1.5.6 Describe the procedure for storage/service of food in your area following the cooking, re-heating or re-generation process What are the terms used to describe chemicals used in the catering area? Give three examples of how the chemicals are used. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

29 2. Health and Safety and maintaining the environment Health and Safety knowledge and skills will be covered by a number of individuals within your organisation. For example, those responsible for fire safety, incident reporting, manual handling, COSHH, etc. will provide you with information and training as required. There is a legal requirement for learning in some of these areas. This section allows you to record that you have completed this training and that you have the knowledge and skills you need. 2.1 Waste management Waste is generated in many forms and many of them have the potential to harm staff and patients unless dealt with correctly. The spread of infection through contamination and injury caused by sharp equipment (e.g. needles, broken glass or knives) is an example of a hazard that you should be aware of. You can: Give examples of the types of waste you need to dispose of in your job. Describe the procedures you need to follow when disposing of the waste, and explain why these procedures are important. Achieved Demonstrate the procedures for safe handling, storage and disposal of different types of waste Explain the procedure to be followed when objects such as needles, contaminated cotton wool, medication etc. arrive in the catering department from ward areas in food trolleys or equipment Demonstrate safe handling and disposal of non-clinical sharp objects. Catering Services Workbook 27

30 2.1.5 Describe what you, as a food handler, should do after handling any type of waste to prevent the risk of contamination Describe the procedure you would follow in the event of a spillage of waste Work in a way that ensures compliance with current legislation and promotes best practice with regard to the safe segregation and handling of waste. Dealing with spillage Spillage can pose a number of risks. You should be aware of such risks and where applicable in your role, be able to prevent or remove them Describe different types of spillage you may have to deal with Describe the action you should take in the event of a spillage e.g. chemicals, oil, food waste. 28 Catering Services Workbook

31 Work in a way that ensures compliance with current legislation and promotes best practice with regard to dealing with spillage. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 29

32 2.2 Manual handling Many working days are lost each year due to pain, strain or injuries to the back. Nearly all jobs involve some form of manual handling which includes lifting, lowering, pulling, pushing and carrying a range of objects. Use of poor techniques to move materials is the most common cause of injury at work. You can: Give three different examples of manual handling tasks you carry out in your area of work and explain how you do them safely. Achieved Explain how to report incidents involving manual handling including near misses and why this is important Explain what the key action principles of safer handling are Demonstrate how to lift an object using the key action principles of safer handling Work in a way that ensures compliance with current legislation and promotes best practice with regard to manual handling. 30 Catering Services Workbook

33 Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 31

34 2.3 Workplace hazards Slips, trips and falls are known to be a source of major injury in the workplace. The catering environment also presents specific hazards such as hot and sharp objects. Your role is to minimise the risks of these incidents happening to yourself and others. You can: Achieved Describe three ways of minimising hazards in your work area Demonstrate safe working practices that minimise slips, trips and falls (including the use of hazard warning signs, cables etc) Demonstrate safe working practices that minimise the dangers of handling hot and sharp objects Describe and identify situations which might present a hazard to yourself or others. 32 Catering Services Workbook

35 2.3.5 Describe what you should do if the following emergencies occur in your workplace: 1. a fire 2. a security alert 3. a serious accident in your work area 4. a minor accident, where someone needs first aid Work in a way that ensures compliance with current legislation and promotes best practice with regard to slips, trips and falls. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 33

36 2.4 Dealing with incidents Staff and patients in a healthcare environment are at risk of incidents, adverse events or near misses. There are procedures that minimise the risk of them occurring, or help to deal with them if they do occur. Your role is to be aware of, recognise and report all incidents or potentially hazardous situations according to your organisation s policy. You can: Identify those responsible for Health and Safety and risk assessment in your local area. Achieved Describe local procedures for reporting accidents, near misses or potential hazards Give 3 examples of risks or hazards which you might meet in your job. Describe the actions you would take if you thought something was hazardous to you and/or others State the procedure for reporting damaged/broken equipment in your area Work in a way that minimises the risks to health and safety in the workplace. 34 Catering Services Workbook

37 Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 35

38 2.5 Dealing with substances hazardous to health and damaged equipment During the course of your work, you will come into contact with substances hazardous to health e.g. cleaning chemicals. These can be harmful to you and those around you if they are not prepared, used and disposed of correctly. Manufacturers instructions and/or workplace policies must be adhered to in order to minimise the risks posed. You can: Select and prepare the appropriate cleaning chemicals required for specific tasks. Achieved State the chemicals used for cleaning ovens, floors, work surfaces and washing up by hand Describe the precautions taken in each case in Use cleaning substances correctly in accordance with manufacturers instructions and/or workplace policies Identify the person to whom you should report any differences between manufacturers instructions and workplace policies. 36 Catering Services Workbook

39 2.5.6 Identify the correct Personal Protective Equipment (PPE) to be used with each cleaning chemical Identify the person to whom you should report when the correct PPE is not available Dispose of cleaning substances correctly in accordance with manufacturers instructions and/or workplace practices Work in a way that ensures compliance with current legislation and promotes best practice with regard to using substances hazardous to health. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 37

40 2.6 Personal security You should be aware of procedures that are in place to protect you and your colleagues including your own role in ensuring personal safety/security at work. You can: Describe your responsibilities and those of your line manager regarding your personal security at work. Achieved Describe at least 3 things which you should do to ensure that your workplace is safe for patients, other staff members and yourself Describe the actions you would take if you were concerned about your personal security or the security of your work environment Give an example of suspicious behaviour, describe a suspicious package and identify an appropriate person to whom this should be reported Give an example of a breach of security and how to report it. 38 Catering Services Workbook

41 Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date:... Catering Services Workbook 39

42 3. Providing a high quality service 3.1 Nutritional care Good nutritional care can make a significant difference to patient wellbeing and the overall patient experience. Knowledge of basic nutrition, along with good customer service skills, are essential to your role in delivering high quality patient care. You can: Explain the importance of nutritional care for the patients health and wellbeing. Achieved Describe the local procedure for ordering and delivering food/fluid to patients Describe the local procedures relating to meal and snack times and for ordering missed meals Describe the procedure to be followed for ordering special diets, cultural requests etc. for patients. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

43 3.2 Working with patients and other service users Your work will bring you into regular contact with patients and their visitors. In addition to good practice in food hygiene and Health and Safety, the way in which you deal with people around you can make a big difference to the service you provide. Remember that when you wear your uniform, patients and colleagues will recognise you as a member of the Catering Services team. Acting in a professional and responsible manner will help to instil confidence into those around you. Presenting a good image of yourself, the Catering Services team and your organisation, knowing how to communicate with different people and understanding when you should seek help are important aspects of your role. You can: Achieved Present a positive image of yourself and the service State three types of information that you should not pass on to others and explain why this is important Describe how a patient s behaviour might be affected by their condition or medication. Choose an example and describe how you would deal sensitively with the situation You have a duty to work in ways which respects other peopleʼs beliefs and preferences. Describe at least 3 examples of how you do this in your work role. Catering Services Workbook 41

44 3.2.5 Give an example of behaviour which discriminates against others. Describe the action you should take if another member of staff acted in this way. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

45 3.3 Working with colleagues NHSScotland relies upon everyone in the Catering Services team to work together in a professional and productive manner. It is important to know what is expected of you, when to seek help from your colleagues and what type of information should be passed on to those that need to know. You can: Give examples of the different groups of people you come into contact with in your role, and describe how your role relates to each group. Achieved Explain how you communicate effectively with people from each of the groups you have mentioned in You should think about the forms of communication you use and how your style of communication might change from case to case Choose an example from your work of a time when you have had to deal with a communication problem with someone from one of the groups you have mentioned in Describe in detail what you did to overcome the problem, and how successful you were Accurately report and/or record work activities according to organisational procedures. Catering Services Workbook 43

46 3.3.5 Give an example of information that should be passed onto your line manager Give at least three examples of where you need the advice or permission of your supervisor or colleagues before taking action. Explain why you need this permission/advice. Completed Are any of the above examples of how you can break a link in the Food Poisoning Chain? Do any of them describe a control point? If so, turn to Part B and write them down. Signed:... Date: Catering Services Workbook

47 Part B. Additional and completion information

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49 Part B. Additional and completion information In this part of the Workbook, you can record additional information which is important in your role as a member of the Catering Services team. This includes information about: how they can break the Food Poisoning Chain in their work food safety management systems their own training needs and completion of training. The Food Poisoning Chain At different points in this Workbook, you are asked to identify the steps you can take to break the links in the Food Poisoning Chain. Food poisoning bacteria can contaminate high-risk food They multiply if there is time, moisture and warmth (5-63) and when consumed can cause illlness Use this table to make notes about how your actions can help prevent food poisoning: The link in the Food Poisoning Chain Protecting food from contamination Write down an example of this part of the chain which you might come across in your work Write down an example of how you can break this link in the course of your work Preventing bacteria multiplying Destroy bacteria present in food When you have written something in all of the boxes that apply to you, read through them and use the examples to describe below how you, as a member of the Catering Services team, can help stop food poisoning occurring in your area. Completed Signed:... Date:... Catering Services Workbook 47

50 Hazard Analysis and Critical Control Points (HACCP) The food safety management system known as HACCP (or Hazard Analysis and Critical Control Points) is designed to identify and control hazards at critical points in the food preparation process. It requires Catering Services staff to play a role in: identifying food safety hazards controlling them monitoring them correcting any errors that occur and documenting the process. A lot of the knowledge and skills that you have demonstrated are examples of one or more of these principles. As you complete each section of the Workbook, consider which of them could be used as examples of a HACCP principle and record them below. Use this chart to note down how you apply HACCP principles in your own work: HACCP principle Example from your own practice Identifying food safety hazards Controlling hazards Monitoring hazards Correcting any errors that occur Documenting the process Completed Signed:... Date: Catering Services Workbook

51 Other areas of education and training As you work through the workbook, you might identify areas where you require additional learning. You should make sure that you plan and record your learning. You can speak with your supervisors about how you can use your NHS Board s KSF PDP/PDR documents and systems to help you do this. These documents and systems will help you identify any training needs you have, and track how your knowledge and skills are improving. Statement of completion When you have completed the Workbook your supervisor will sign below and issue you with a separate completion certificate. Statement of completion Name Title Signature Date Supervisor s name Continuing your development Completion of this Workbook is a demonstration of the capabilities that you currently possess. However, it is important that you continue to develop these capabilities and maintain your awareness of good catering practice. There are a number of ways to do this. For instance, you can: observe the practice of an experienced colleague study local policies on catering standards familiarise yourself with national guidelines explore printed or online sources of information undertake courses such as the Hand Hygiene programme, which is free to all healthcare workers in NHSScotland: The Cleanliness Champions programme, for example, is available to all NHS staff who wish to undertake specific training in healthcare-related hygiene. Your supervisor will have more information about this. Use this space to plan and monitor this with your supervisor and to demonstrate your commitment to ongoing learning. Catering Services Workbook 49

52 50 Catering Services Workbook

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54 First published Summer 2011 by NHS National Services Scotland Health Facilities Scotland 3rd Floor Meridian Court 5 Cadogan Street Glasgow G2 6QE Tel: nss.hfsenquiries@nhs.net In partnership with NHS Education for Scotland Thistle House Office 91 Haymarket Terrace Edinburgh EH12 5HD