Food Services Policy and Procedure

Transcription

1 and Procedure Approved by: Date of approval: September 2012 Originator: Libby Mytton, Nurse Manager Policy Statement Primrose Hospice recognises its responsibility to provide a safe, nutritious and varied catering service to all customers to the highest possible standard and in compliance with all relevant statutory and healthcare standards. Related Hospice policies/procedures: Nutritional Care Policy and Procedure Policy and Procedure for Waste Management Responsibility/Accountability The ultimate responsibility for the provision of appropriate catering services at Primrose Hospice falls to the Chairman of the Board of Trustees Operational responsibility and accountability is held by the Registered Manager/Nurse Manager including responsibility for compliance, service and standards. The kitchen is managed and run by the two cooks, leading a small team of volunteer catering assistants. Policy Monitoring and Review This policy will be reviewed every 3 years, or sooner if legislation requires. Compliance with Statutory Requirements The policy will comply with all relevant legislation. Description of service and scope of policy The policy covers catering services provided for patients, visitors, staff, volunteers and students. The catering service is provided during the opening hours of the Day Hospice i.e. Tuesday to Friday, 10 3pm. Ref: RM0009 Page 1 of 5 Revision due by: 09/15

2 The term customer within this document refers to all patients, visitors, staff, volunteers and any other person using the catering service. Compliance The Nurse Manager is responsible for ensuring that the catering service complies with the Food Safety Act 1990, the framework for all food legislation in Britain and those regulations which are relevant to its status, including: Food Hygiene Regulations 2006, Food Labelling Regulations 1996, General Food Regulations 2004 and COSHH Regulations The relevant Local Authority Environmental Health / Food Standards Officer visits the premises regularly to ensure compliance and to issue certification of standards including, but not limited to storage, production, display, hygiene and safety within the catering operation. The Local Authority has the power to issue notices of enforcement and to close down the operation if necessary. Strict procedures are in place in order to achieve these standards. These include but are not limited to: o Hazard Analysis Critical Control Points (HACCP) o Temperature monitoring o Cleaning o Food preparation o Food storage o Hygiene The cooks must also understand and adhere to the expectations of the Care Quality Commission standards in terms of catering for patients as part of their care, and will be subject to regular audits and written submissions. Uniforms and Personal Hygiene Cooks must wear full uniform when on duty. Uniforms are not laundered on site at Primrose Hospice and guidance for self laundering of uniforms can be found within the infection control folder (nurses office). Volunteers will be provided with aprons or tabards. For reasons of safety and hygiene, suitable footwear must be worn by kitchen volunteers, specifically non-slip, flat shoes. Open toed sandals are not permitted. Staff are expected to maintain a high degree of personal cleanliness. Jewellery must not be worn when on duty, other than ear studs, sleepers or a plain band ring. Any other piercings must be covered with blue tape if worn. Long hair must be tied back and fingernails kept clean and short. Staff must make use of the hand washing facilities available prior to, during and after food preparation activities. Staff must be familiar with and follow appropriate hand washing techniques as per notices adjacent to wash hand basins. Ref: RM0009 Page 2 of 5 Revision due by: 09/15

3 Catering Facilities The main kitchen will be maintained to a clean, tidy and safe working environment for food production at all times. Practices will be in place to comply with all relevant food hygiene and safety standards. Staff will make sure that measures are in place to eliminate the risk of pest infestation and must report any activity to the Maintenance Man with immediate effect. The main kitchen is subject to routine pest control preventative visits by Enviropest (see guidance in infection control folder). Training In compliance with Food Safety requirements those staff and volunteers involved in the production, handling or serving of food will receive the appropriate training. This will mainly be in the form of Food Safety in Catering Level 1 or 2 depending on their involvement in the process. External training will be encouraged if identified within the staff appraisal process and where finances allow. Where cooks are recruited they will be qualified to NVQ Level 3 standard or equivalent. Risk Assessments The cooks will undertake regular risk assessments of the kitchen and all relevant activities that are undertaken in respect of the catering service. Hazard Analysis checks in accordance with HACCP will be updated annually. Specific control measures for controlling health and safety hazards are set out in appropriate method statements and include: o Spillage control o Food and associated waste transfer All maintenance defects will be reported in the correct manner to the Maintenance Man. At the end of each shift the nominated person shall perform and document the shut down procedure as set out on the close down sheet. Vetting of Catering Suppliers Any potential new suppliers may be subject to the following vetting processes: o Inspection of premises o Observation of Health Inspection reports or any relevant certifications o References from other clients o Supply chain information o Quality control procedures o Health and Safety Policy Ref: RM0009 Page 3 of 5 Revision due by: 09/15

4 Environmental Health The catering services at Primrose Hospice will be subject to Environmental Health visits. Our aim is to be proactive and maintain high standards at all times so that any visit, either scheduled or random, will result in a positive report. Our objective is to achieve the highest level of results. Any recommendations will be acted upon within the timescales suggested. Our philosophy is to work with the Environmental Health Department in a positive manner and to maintain a good working relationship at all times. The Catering Service The Catering team provide high quality, fresh food to order on request. A meal service consisting of a cooked lunch for Day Hospice patients, staff, volunteers and visitors is provided from Tuesday to Friday every week. Snacks and other meals such as a light breakfast will also be provided to meet the needs of patients attending the hospice. Patient menus are based on availability of seasonal produce and patient request, rather than a rotating schedule. Requests for extra catering for meetings or education will be made in advance and by arrangement with the cooks. Dietary Needs Due to the physical condition of many of our patients our philosophy on catering provision for patients is as follows: To provide a fulsome and nutritionally balanced meal service to all patients by liaising directly with patients and nursing staff alike to understand the specific requirements of the individual. On notification of any special dietary requirements the catering team will have systems in place to ensure that these requirements are respected and maintained during the patient s period of care in the Day Hospice. Customer Satisfaction Patient satisfaction with the catering service is audited annually as part of the Day Hospice patient satisfaction survey. Patient surveys specific to catering will be carried out periodically by the cooks, the results of which will be reported back to the Quality and Audit Committee, Board of Trustees and Care Quality Commission. Complaints Procedure Customers are encouraged to make their complaint known at the time of the incident so that a solution or remedy can be achieved immediately. Any complaints regarding the catering service should be made in writing to the Nurse Manager. Ref: RM0009 Page 4 of 5 Revision due by: 09/15

5 The complaint will be dealt with as per the Hospice s Complaints Procedure. Where a complaint refers to a supplier then formal investigation and report of findings will be expected. Where necessary the Environmental Health Department will be notified. Ref: RM0009 Page 5 of 5 Revision due by: 09/15