HEALTH AND HYGIENE POLICY. This policy is to be reviewed by the PCC on an annual basis. Next review date : September 2016

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1 HEALTH AND This policy is to be reviewed by the PCC on an annual basis. Next review date : September 2016 Durrington PCC HYGIENE POLICY St Symphorian s Church and Parish Centre

2 Contents General... 2 Cooking... 2 Cross contamination... 2 Food Storage... 3 Pest control... 3 Maintenance... 3 Volunteers... 4

3 St Symphorian s Church and Parish Centre Food Hygiene Policy The following has been adapted from The Food Standards Agency guidance Safer food, better business for caterers in order to make it appropriate for the preparation and immediate consumption of snacks, simple meals etc. in the Kitchen at the Church Hall of St Symphorian s Church in New Road, Durrington, Worthing. We are registered with the local Environmental Health and currently hold a 5 rating which is displayed in the A room window. General Smoking is not allowed anywhere in St. Symphorian s Church and Parish Centre Dogs are not allowed in the Atkinson Room, with exception of Guide Dogs and Helping Dogs Cooking Frozen food should be thoroughly defrosted before cooking (unless the manufacturer s instructions say to cook from frozen). Liquid dishes, e.g. soups which are served to order must be maintained at a simmering temperature while awaiting serving.. Food should be eaten as soon as prepared and not stored or reheated. Allergens in foods should be recorded and available for customers who need to know. With a poster making customers aware. Only food made on the premises or bought from a shop can sold from the Community Cafe. If a volunteer wishes to supply cakes they need their kitchen checked by Environmental Health. For Church fairs and social events we draws people s attention to the need to observe the basic hygiene policy. Cross contamination Why? How do you do this? Safety point Hands should always be washed before food is prepared, after visiting the toilet, after touching other parts of the body, and after sneezing or coughing. There is a dedicated hand-wash sink in the kitchen with hand-wash gel, and disposable paper towels are also available. Cuts and sores should be completely covered with a blue waterproof dressing. These are available in the First Aid box in the Kitchen. Work surfaces and splash-backs should be wiped down before and after use with the anti-bacterial cleaner available in the kitchen in the cupboard under the sink.

4 Crockery & cutlery etc: should be washed, dried, and put away before users leave the building.. Spills should be wiped up as soon as they occur. This also includes the floor to avoid a slip hazards. New J-cloths are stored in the cupboard under the sink and should be replaced when dirty. New cloths will be provided each week. Any raw meat/poultry must be stored in the fridge below ready-to-eat foods. Preparation of raw meats is to be undertaken off premises eg by a butcher Colour-coded chopping boards are supplied, and should be used as indicated by the notice at the chopping station. Red-Raw Meat/Yellow-cooked meat/ Blue-raw fish/white-bread and dairy products/green-fruit and veg. Food Storage For cooling down food and freezing for future use, please refer to the Safer Food and Better Business Manual which can be found in the kitchen. When transporting food to the church, care should be taken to ensure that it arrives in the same condition as when it stated the journey ie frozen foods should arrive still frozen particularly if it is to be placed in the freezer. All food placed in the fridge or freezer should be labelled with the date stored and name of group or person responsible for the food. Any food without either of these pieces of information will be disposed of at the end of the week. A food stored will be checked on a weekly basis to check that it is still in date. Any food that is out of date will be removed and disposed of appropriately. Pest control Uneaten food, wrappings etc should be discarded into the bin in the Kitchen or the green wheelie bin outside. No food or dirty plates etc. should be left out after the activity session these are a source of food for, and attract pests. Any sign of pest infestation e.g. mouse droppings should be reported to the Parish Office or Cafe Management. Contact details are on the notice board in the Atkinson Room entrance Maintenance Tea towels are taken away on a weekly basis and washed

5 The Kitchen, along with the rest of the building, is cleaned on a weekly basis. On an annual basis, or more frequently if required, a deep-clean is carried out. The kitchen floor is swept on a daily basis, and steam-cleaned on a weekly basis. The kitchen fridge is cleaned on a weekly basis and any food left in there opened and/or past the use by date will be discarded. The operating temp: is set at 5 o C. The kitchen freezer is checked on a weekly basis and any out-of-date items will be discarded. The freezer is cleaned on a monthly basis. The operating temp: is -23 o C. The temperatures of the two units are recorded on a daily basis and adjusted as required.. Cleaning materials are checked on a regularly basis and stored away appropriately. Any damage and breakages should be reported to the Parish Office/Café Manager. Volunteers There will be a yearly update given to volunteers and regular users of the kitchen facilities to ensure current procedures are known. For all other food requirement, please refer to the manual found in the Parish Centre kitchen.

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