Professional Documents
Culture Documents
Catering Hygiene
Catering Hygiene
Andrea Dalton
General Manager
Non-Clinical Support Services
1
INDEX
1. INTRODUCTION 5-7
6. PROTECTIVE CLOTHING 29
15. REFUSE 77
2
CONTENTS Page No.
3
Non-Clinical Support Services
STAFF STRUCTURE
Andrea Dalton
General Manager
Mark Winckles
Manager – Hotel Services
BRI/SLH
Mary Pinder
Danny Blakey Retail Co-
Tony King
Kitchen Co- ordinator
Kitchen Co-ordinator
ordinator - BRI BRI
SLH
Belt
Catering Dining Dining
Supervisors
Supervisors Room Room
BRI
SLH Supervisors Supervisors
BRI
This working manual has been prepared in the interests of establishing, and
maintaining, the highest possible standards of food hygiene and food handling
practices, to ensure public safety in relation to food hygiene, and to act as
instruction to all staff involved with the production and service of food.
All catering management, food handlers and hospital catering premises from
which food is sourced, stored, prepared or served, complies with the current
food safety legislation.
OVERVIEW
Good hygiene and food safety practices and informed staff are vital in the
preparation, storage, distribution and service of food. These matters are of
particular importance in hospital catering because patients may have less
resistance to infection from contaminated food. Good safety and hygiene
practices apply to all food services. Catering Management should ensure that
contracts with third parties include specific reference to achieving compliance
with the mandatory requirements as documented in this standard.
All NHS catering premises have had a legal obligation to comply with the
provisions and requirements of food hygiene legislation. The Food Safety
(Northern Ireland) Order 1991 introduced, in particular, increased penalties for
non-compliance and a defence of 'due diligence'. The Food Safety (General Food
Hygiene) Regulations (Northern Ireland) 1995 introduced the requirement to
assess hazards arising from catering operations and to apply effective control
and monitoring procedures. The Food Safety (Temperature Control) Regulations
1995 introduced new temperature control requirements. The Regulations allow
for voluntary Industry Guides to Good Hygiene Practice to provide practical
guidance on compliance. Due to the vulnerability of patients and service users,
good practice advice found in the approved Catering Industry Guide should be
considered in appropriate circumstances.
• Catering management must ensure that food production and service complies
with the requirements of current food safety legislation.
• Trusts must ensure that contracts with provider units lay down the required
standards of food provision including hygiene.
• Providers must ensure they adopt standards of good hygiene practice to
conform to current food safety legislation and that such standards are
monitored.
5
KEY REFERENCES
Statutes
Food Standards Act 1999 and Consequential Provisions and Savings Regulations
(Northern Ireland) 2000. The Stationery Office
NHS Executive (1995) NHS Internal Audit Manual 1995. NHS Executive, London.
Nutrition Guidelines for Hospital Catering, The Health of the Nation (1995)
The Caroline Walker Trust (1995) Eating Well for Older People. ISBN 1 897820
02 X
6
Circulars
DHSSPS (2002) Best Practice – Best Care: A framework for setting standards,
delivering services and improving monitoring and regulation in the HPSS.
Other Publications
Great Britain (1998) Our Healthier Nation, A Contract for Health. The Stationery
Office, London.
NHS Executive (1996) Management of food hygiene and food services in the
National Health Service. HSG (96) 20. The Stationery Office, London.
Nutrition Guidelines for Hospital Catering, The Health of the Nation (1995)
7
2. FOOD SAFETY – GENERAL INTRODUCTION AND LAW
The Law
This is the backbone of all food legislation. The main feature of the Act is its enabling
powers. These allow Ministers to make further safety regulations to implement food
safety measures and to produce codes of practice to bring out more consistent
standards of enforcement. The Act contains powers requiring improvements to be
made to unhygienic premises, to stop a particular process being performed or a
piece or equipment from being used. If there is an imminent risk to health, premises
can be closed down and only be reopened when the Local Authority certifies that
they are no longer a risk to health.
Main Offences
To sell or possess for sale food which does not comply with food safety
To sell food that it not of the nature, substance or quality expected by the
consumer
The need to identify and prevent food safety risks at all stages in the
preparation and selling of food using the principles of Hazard Analysis and
Critical Control Points (HACCP)
The need for food handlers to report actual and suspected infections which
could result in the contamination of food
For many foods, temperature control and time are the only ways of preventing
the growth of these pathogenic bacteria.
These regulations lay down the chill and hot hold conditions for such high-risk
foods.
These regulations require that all food premises (including vehicles and moveable
structures) may only be used for the purpose of a food business if they have been
registered with their local food authority. This registration enables authorities to keep
up to date lists of premises in their district, therefore, allowing them to make
inspections as required. The frequency of inspection will depend on the type of
business carried out.
The main aim of these regulations is to protect the purchaser from false claims or
misleading information when buying food.
These regulations give trading standards officers the power to check catering
establishments to ensure they declare genetically modified ingredients. The powers
contained in the regulations cover only foods containing GM soya and maize but not any
derivatives, as they are not covered by EU regulations.
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3. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
As from 1 January 2006 food hygiene legislation will be changing. The Food Standards
Agency reports that the new legislation is needed to modernise, consolidate and simplify
EU food hygiene legislation. It is intended to apply effective and proportionate controls
throughout the food chain, from primary production to sale or supply to the final
customer.
The legislation is also intended to focus controls on what is necessary for public health
protection. It clarifies that it is the primary responsibility of the food business operator to
produce food safely.
The Supply Direct Contract Manager must ensure that the procedures operated
within the unit ensure the safety of the food supplied to host establishment/Client.
Supply Direct undertakes a review of the analysis of food hazards, the critical points
and the control and monitoring procedures periodically and whenever operations
change. If the Supply Direct Contract Manager has any concerns about additional
hazards that may be specific to their unit they should draw these to the attention of
the Operations/Area Manager
The table overleaf provides a summary of the hazards that potentially affect our
operations, the measures and critical controls necessary to minimise risk and refers
to the detailed procedures contained within this Manual.
10
The Supply Direct Operations/Area Manager must ensure that Contract Managers
are made aware of the hazards and the methods of control. Instruction and
appropriate training in the correct procedures and supervision of the work are
necessary parts of ensuring the safety of the food.
If the Supply Direct Contract Manager has any concerns about additional hazards
that may be specific to their unit, they should draw these to the attention of the
Operations/Area Manager.
The Hotel Services Manager, in conjunction with Supply Direct, is responsible for
ensuring that all activities involving food, from purchasing to service, are carried out to
the standard laid down by legislation. Detailed procedures for the achievement of a
required food standard, are described below:-
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3. HACCP – Hazard Analysis and Critical Controls
Process Stages
Potential Hazards Controls Actions
Purchasing Food contaminated with food Buy from nominated suppliers only Supplier pre-qualification assessment.
poisoning bacteria or foreign Regular documented supplier audits of
objects premises and procedures. GM label
checks by Unit Manager.
Monitor supplier complaints.
Receiving Food contaminated with food Check condition of vehicle and foods Check the vehicle load bay is clean
poisoning bacteria or foreign delivery Check the vehicle is only used for food
objects. deliveries or the vehicle has separate
Incorrect delivery temperature Check delivery temperatures compartments for Raw and Cooked meats,
Dented, damaged, blown or Check delivery hygiene Fresh Vegetables/fruit
rusty tins split and damaged Check for damaged tins/packaging Check delivery persons hygiene practices
bags. Refuse products with damaged packaging,
Deliveries made on wooden Check deliveries are not made on or dented tins or food is out with the
pallets Out of date deliveries wooden pallets. Check use by date appropriate temperatures
Refuse deliveries made on wooden pallets
Refuse out of date deliveries
Storage Growth of food poisoning Store all foods at the correct Temperature of refrigerators and deep-
bacteria. temperature. Chilled, below +5°c freezers to be taken daily and recorded in
Incorrect temperatures Frozen, -18°c to 22°c the “Temperature Record sheets”
Where acceptable remove outer Faulty equipment/incorrect temperatures to
Deterioration, out of date contaminated packaging be reported immediately.
products. Correct rotation of stock. Ensure correct rotation of foods, check
Check for spoilage of the product. “Use By- Best Before” dates regularly
Check “Use by” “Best Before” dates. Do not use out of date foods.
Contamination of foods. Keep raw meat/foods separate from Wrap, label and date all decanted foods
high risk foods Foods to be de-frosted in the refrigerator,
Inappropriate de-frosting Correct de-frosting procedure place on trays to retain liquids, ensure no
ice crystals remain
Preparation Contamination of foods and Foods to be prepared as near to Do not store/defrost foods at room
the growth of food poisoning service as possible. temperatures.
bacteria Limit exposure to room temperatures Sandwiches/Rolls/Salads to be placed in
during preparation refrigerator after preparation.
Poor personal Hygiene Washing of hands before/after Wash hands frequently, on entering food
handling food. preparation area, after handling raw foods,
Inadequate cleaning Use only clean equipment; sanitise rubbish or cleaning chemicals.
procedures of premises and surfaces/boards prior to use. Ensure all equipment is clean and
equipment Separate raw foods from sanitised prior to use, Clean as you go.
cooked/cold food preparation Use separate equipment, work areas when
handling raw and high risk foods
Cooking Inadequate cooking All cooked foods must reach a Core temperatures to be taken and
The survival of food poisoning minimum core temperature of 75°c recorded on the “Temperature Record
bacteria sheet”
The temperature probe is to be sanitised
prior to and in between taking
temperatures.
Cooling Growth of any surviving food Minimise cooling time to a maximum Meat joints to be cooked on the day of
poisoning bacteria. of 1½ hours at ambient temperature. service.
Cross Contamination, fly’s etc Meat joints should not exceed 2.5 Kg in
dust particles weight to ensure rapid cooling
Cool foods as quickly as possible. (1½ hrs)
and ensure all cooling foods are
adequately covered
Transfer hot foods to shallow trays to
assist in cooling.
Re-heating Insufficient temperatures All foods must be re-heated to a Foods to be probed and reach a minimum
Survival of food poisoning minimum temperature of 82°c. temperature of 82°c on completion of the
bacteria Foods must only be re-heated once, re-heating process.
after re-heating discard. Temperature reading to be recorded on
the daily temperature log sheet.
Holding/Service Growth and/or the production Temperature of hot foods to be High Risk hot foods to be probed and the
of Food poisoning bacteria. maintained above 68°c. temperature to be recorded in the
Foods to remain chilled wherever “Temperature Record sheet”
possible until service time. Keep chilled foods under refrigeration until
Do not display chilled foods in service
ambient temperatures for more than Do not re-refrigerate foods that have been
4hrs. displayed in ambient temperatures
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Transportation Growth and/or the production Maintain foods above 68°c. Pack as near to dispatch time as possible.
of Food poisoning bacteria Limit transport time to 30 minutes Record dispatch/delivery times and
Catering co-ordinator to verify the temperatures on the “Temperature Record
Temperature Log sheet”
Report low food temperatures immediately
to the kitchen co-ordinator
Waste disposal Food/Equipment Maintain good hygiene practices Wash hands after handling waste/bins
contamination Keep waste in covered bins/sacks Tie waste sacks and keep waste bins
Attracts pests/vermin covered, keep bin area clean/free of debris
Equipment Growth/cross contamination of Effective cleaning, implement All equipment to be cleaned using the
Cleaning food poisoning bacteria cleaning schedule and record of correct materials/dilutions at the frequency
Physical/Chemical heavy equipment cleaning detailed on the cleaning schedule
contamination Ensure correct washing and storage Use approved chemicals, allow washed
of equipment items to air dry
Do not stack washed plates until dry
Inappropriate temperatures Ensure equipment is maintained Store washed pans, trays etc upside down
PPM programme to be implemented
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STAGE CONTROLS ACTIONS
Pre-Qualification of Suppliers • All deliveries to be supervised
Audit High risk food suppliers premises • Assess appearance, texture and smell
Purchase procedures and delivery vehicles • Temperature check and record (do not pierce
Use authorised suppliers only wrapping)
Designated delivery times • Check for foreign bodies, damaged/soiled
packaging
• Check dates, codes and labels for GM content
Temperature control and segregated storage • Check and record refrigeration equipment
• Segregate chilled foods, raw foods below
Stock control and rotation cooked
Storage • Decanted foods are wrapped, sealed and dated
• Labels dates checked, out of date items
Appropriate cleaning schedule of equipment disposed of
• Store foods to achieve first in-first out
• Implement adequate cleaning/defrosting
schedule
• Carry out /complete weekly hygiene and safety
check
Hygiene of staff, equipment and equipment • Ensure all staff receive food hygiene/safety
Cleaning schedule – maintain high standards training
of cleanliness • Check equipment and work surfaces are
Preparation Defrosting clean/sanitised prior to use and in-line with the
cleaning schedule
Prevention of cross contamination • Defrost in refrigerator, ensure no ice crystals
• Prepare raw and cooked foods separately
Temperature control • Staff to wash hands & clean equipment in-
between tasks
• Minimise preparation time, do not store in
ambient areas, keep refrigerated until cooking
process
Cooking temperature controls to ensure the • Cooking equipment set at the correct
destruction of bacteria temperature
• Core temperature to achieve +75°c, probe and
Prevention of cross contamination record
Cooking • Foods to be cooked on the day of service where
Good personal hygiene of all food staff possible
• Ensure raw and cooked foods are kept separate
• Hand wash in-between handling raw/cooked
Cleanliness of equipment foods
• Separate equipment to be used for raw/cooked
foods
• Monitor personal hygiene and cleanliness of
staff
• Staff to check preparation and cooking
equipment is clean, sanitised and safe prior to
and between use
Appropriate cooling time/size • Joints of meat to be cooked on the day of
service
Prevention from contamination • Joints should not exceed 2.5 Kg in weight
Cooling • Salad pasta/veg to be spread out whilst cooling
Minimise cooling time in ambient (5cms/2”)
temperature conditions • Ensure foods cool in an area where there is no
risk of contamination, cover foods whilst cooling
• Minimise ambient cooling time to less than
90mins
• Ensure hot foods are not placed in refrigerators
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Refrigeration equipment/temperature checks • Check and record refrigeration temperatures
daily
• (Chilled below +5°c – Deep-freeze -18°c°c)
• Report equipment not maintaining food at the
Correct storage of chilled/frozen foods correct temperature immediately (probe
stimulant, jelly/water)
Refrigeration • Ensure frozen foods have sufficient air
Storage circulation to maintain the correct temperature of
frozen foods
Stock/label checks and rotation • Keep raw and cooked foods segregated, raw
below cooked foods, raw poultry separate from
all other foods
Equipment cleanliness • Cover and date label all open and/or high risk
foods
• Dispose of food items with expired date labels
• Ensure equipment is cleaned as per cleaning
schedule
• Check door seals/shelving is free from dirt and
spillage
• Ensure equipment is regularly defrosted
Maintain chilled storage until re-heating • Ensure foods do stand in ambient temperatures
for excessive periods prior to re-heating (Max 30
Temperature control, re-heat to +82°c minutes)
Re-heating • Probe and record core temperature, sanitise
Re-heated foods disposed of after service probe between readings
• Foods only to be re-heated once, dispose of
surplus re-heated foods after service
Hot foods to be held at above +63°c • Probe and record food temperature, maintain
Cold foods to be held at +5°c or below above +68°c
where chilled display equipment is available • Hot buffet food items displayed for up to 90
Service minutes max
Time control of foods held/served at ambient • Food simulant probed and recorded, ensure
temperatures below +5°c°, treat foods as ambient storage if
Protection from contamination outside of temperature
• Buffet/foods displayed at ambient temperatures
to be consumed or disposed of within 4 hours
• Ensure food is suitably covered during the
service period
Minimise delivery to 30 minutes maximum • Temperature log sheet to be completed, detail
Transport Vehicle and thermo-boxes to be clean temperature, dispatch and delivery times
Maintain appropriate temperature controls • Packing to the Service of foods within 2 hours
The Hotel Services Manager, in conjunction with Supply Direct, must ensure that the
procedures operated within the Trust ensure the safety of the food supplied to patients,
visitors and staff. The Trust’s approach to food safety is based on assured safe
catering/HACCP, which is a systematic analysis of all hazards or risks involved in
ordering, receiving, storage, producing, transporting and servicing food. All possible
hazards are identified, the critical points to ensuring food are highlighted and measures
are in place to control and monitor the risks or hazards associated with these critical
points.
It is important that the Catering Manager undertakes a review to analyse food hazards,
the critical points, the control and monitoring procedures periodically and whenever
operations change.
The table above provides a summary of the hazards that potentially affect catering
15
operations, the measures and critical controls necessary to minimise risks. The Catering
Management Team must ensure that catering and associated employers are aware of
the hazards and methods of control.
Training in the control procedures and supervision of work is necessary to ensure the
safety of the food prepared and served.
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4. FOOD HYGIENE
Food hygiene is much more than cleanliness. It includes all practices, precautions and
procedures involved in:
3. Pest infestations
8. Loss of production
4. Good working conditions, higher staff morale and lower staff turnover
17
HYGIENE IN FOOD PREPARATION, COOKING AND SERVICE
Every employee is responsible for maintaining high standards of food safety and
irrespective of grade, the principle of “CLEAN AS YOU GO” must be practiced by
all staff.
Staff must report any defect in catering plant, premises or equipment to their
immediate supervisor, so remedial action can be taken. Particular attention must
be paid to the following to ensure all food stuffs are prepared, cooked and served
in the correct and proper manner.
PREPARATION OF FOOD
a) All surfaces coming into contact with food must be clean and dry.
b) Keep raw food apart from food to be served without further heat
treatment.
e) Thoroughly clean all slicing and mincing machines after each use to
avoid the transfer of contamination from one food to another.
Raw meat (including poultry and bacon) and cooked meat (including
canned and processed meat) must NEVER be processed on the same
machine without dismantling and thoroughly cleaning it between
operations.
18
this is not possible, sinks must be thoroughly washed in between
different tasks.
j) Food preparation sinks must not be used for personal hygiene or for
general equipment cleaning. All sinks must be labelled according to
their specific purpose and thoroughly cleaned after each use.
k) All fresh vegetables, herbs and salad items must be thoroughly washed
in cold salted water and rinsed off in cold running water. All salad items
must be carefully examined to remove caterpillars, slugs, snails and
similar foreign bodies.
p) Equipment and utensils which have been used must be returned to the pot
wash area and not left in the cooking and preparation areas.
19
FOOD POISONING
1. Food prepared too far in advance and stored at room temperature i.e. not under
refrigeration
3. Not heating food to high enough temperatures to destroy food poisoning micro-
organisms
20
5. EMPLOYMENT OF FOOD HANDLERS
Food handlers may be defined as all those who are involved in the receipt,
storage, preparation, transport and service of food to patients, staff and visitors.
Although not employees of the Trust contract staff, voluntary workers and
students involved in any provision of catering services must adopt the policies
and procedures set out in this document to the same standards as Trust staff.
Catering Staff
Catering Managers will employ only such persons who are in good health and
have a high standard of personal hygiene.
a) Any person who shows active signs of or who is under treatment for any
infectious diseases or is known to be a carrier of that disease to include suffering
from skin infections which are not normally included in the category of infectious
diseases.
b) Any person who is a carrier of infection from the enteric group of fevers or
All new catering staff must be given the relevant parts of the Trust’s Code of
Practice within one week of taking up appointment and sign a declaration that
they have received and understood them.
All new food handlers should receive food hygiene training commensurate with
their duties as art of their induction training, such training must take place within a
21
month of commencing employment.
Non-Catering Staff
All new staff identified as being ‘food handlers’ should complete a pre-
employment questionnaire.
All new food handlers should receive food hygiene training commensurate with
their duties as part of their induction training, such training must take place within
a month of commencing employment.
All new food handlers will be required at the commencement of their employment
to sign an agreement to report any infections contained in Code of Practice No. 5
It is the policy of the Trust that all staff follow the guidance given in the Trust Food
Safety Policy and Hygiene Codes of Practice.
Nurses are accountable for their own actions and omissions and it is not
necessary to complete any documentation.
A copy of this must be issued to all food handlers employed in kitchen areas.
1. Food handlers must not wear jewellery other than wedding rings or
sleeper earrings.
2. Nail varnish must not be worn. Nails must be kept short and scrupulously
clean.
3. Long hair must be "put up" and all hair must be covered by a protective
cap or hair net.
4. Clean protective clothing must be worn by personnel in all food areas. This
includes visitors. Protective clothing must be changed daily, and should
not be worn outside the Catering Department.
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a) on entering the kitchen and before handling food or equipment;
b) after handling raw meat, poultry, fish or vegetables;
c) after visiting the toilet;
d) after sneezing, smoking, coughing or using a handkerchief;
e) after handling refuse or swill;
f) before handling cooked foods;
g) as often as possible during the working day;
h) after contact with patients or their immediate surroundings;
Non-compliance with these hygiene rules will result in disciplinary action being
taken.
1. a) Vomiting
b) Diarrhoea
c) Septic skin lesions (boils, infected cuts, etc. however small)
I have read (or had explained to me) and understand the accompanying "10
Personal Hygiene Rules". I understand that failure to comply with these rules will
result in disciplinary action being taken.
Signed........................................
Date..................
CATERING STAFF SUFFERING FROM INFECTIOUS CONDITIONS -
DURING WORKING HOURS
1. Catering staff suffering from diarrhoea or vomiting, skin rashes, boils, any
other skin lesions, discharge from the ear, eye, nose or any other site
must report IMMEDIATELY TO THE CATERING MANAGER.
5. If the specimen proves positive for food poisoning bacteria, the person
must not return to work until medical clearance is given. This will usually
mean after the symptoms have disappeared, it may be necessary to
obtain three consecutive negative samples.
6. Staff with small cuts must cover these with coloured waterproof dressings
or waterproof fingerstalls.
7. Skin lesions, boils, rashes, cuts and discharge from any site are
hazardous and can contaminate food with food poisoning bacteria.
Catering staff with diarrhoea or vomiting may also contaminate food with
food poisoning bacteria. It is vital that the Catering Manager ensures that
the catering staff understand this and their obligation to prevent
contamination occurring.
24
CATERING STAFF SUFFERING FROM INFECTIOUS CONDITIONS
OUTSIDE WORKING HOURS
All catering staff must after any period of absence from work due to illness for a
duration of not less than 24 hours follow the policy as set out below.
1. Where symptoms have not ceased employees should not return to work
but seek further medical advice.
25
TRAINING OF FOOD HANDLERS
All newly appointed staff food handlers within Non-Clinical Support Services must
receive training in food safety and the handling of food at the commencement of
and throughout their employment in accordance with the following standards.
INDUCTION TRAINING
At each session staff will receive and have fully explained to them:
i) Fire Procedures
FORMAL TRAINING
Within 12 weeks of taking up their employment, food handlers will attend formal
training sessions in food safety totalling 8 – 9 hours in duration, leading to the
examination for the Certificate of Institute of Environmental Health Officers Basic
Certificate in Food Hygiene.
a) Personal Hygiene
REFRESHER TRAINING
All catering staff will be required, as a condition of their employment with the
Trust, to attend once every 2 years, a training session of 1 to 2 hours duration
unless identified at appraisal that this is required sooner.
b) Personal Hygiene
SPECIALISED TRAINING
NON-CATERING STAFF
All other food handlers e.g. nursing, domestic staff, must receive training in food
safety commensurate with their duties within one month of taking up employment.
Arrangements must be made for training of staff working on an ad hoc basis (e.g.
bank).
Managers of these ‘secondary’ food handlers will need to ensure that all staff
receive and have fully explained to them:-
Refresher training for food handlers is obligatory and must occur at annual
intervals.
TRAINING RECORDS
27
Managers shall be responsible for recording on an individual basis the extent to which
formal training in food safety has been provided to all personnel via the Training
database.
The records will include details of the nature of training provided, the date, where and
by whom it was provided, any examination/assessment undertaken and result.
All food handlers must receive Food Safety refresher training once every 2 years unless
identified at appraisal that this is required sooner. This is required as a condition of
employment with the Trust. The course content will cover developments in food safety
legislation, personal hygiene and food handling and storage arrangements.
28
6. PROTECTIVE CLOTHING
1. All personnel involved with food handling must wear clean protective
clothing.
3. Protective hats and hair nets must be worn to ensure hair and dandruff do
not contaminate food or surfaces.
7. Clean hats and coats should be available at the entrance to the kitchen for
the use of visitors. A notice must be displayed asking all visitors to wear
protective clothing.
9. All persons, including catering staff, nurses and patients working in food
areas or serving food, should wear clean, washable, light coloured
overclothing in order to protect the food from contamination.
10. All personal outside clothing, shopping bags, handbags and other
personal items must be left outside the food room, in the cloakroom or in
lockers provided.
11. Jewellery must not be worn except a plain ring or sleepers for pierced
ears. Clip-on earrings should not be worn.
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7. PROCUREMENT AND STORAGE OF PROVISIONS
Catering Managers will obtain foodstuffs only from those suppliers duly vetted
and approved under National or Trust purchasing agreements. Local Trust
agreements will be formally established by the Trust Supplies Department in
consultation with the Head of Catering Services following a detailed inspection of
plant, premises and food handling practices of the prospective supplier by the
Food Hygiene Manager.
Initial responsibility for ensuring the correct and proper hygienic handling of foods
delivered to and retained in the Catering Stores for future use rests with the
Catering Manager.
He/she must ensure staff are acquainted with, and fully understand, the Codes
and that failure to comply with their requirements will be regarded as a
disciplinary offence.
The Catering Manager will arrange, via the Non Clinical Support Services
Training and Development section, initial training in basic food hygiene for stores
staff and, thereafter provide for further assistance, refresher training at annual
intervals.
Delivery Areas
a) The surface should be even and impervious with provision for a water
standpipe, tap and hose reel. Necessary repair to be reported to the
Estates Department.
b) Keep it clean and free of waste material and any risk infestation and
contamination.
d) The Food Hygiene Regulations state that “a person shall not, in or about
any forecourt or yard, place any food lower than 18 inches from the
ground unless it is adequately protected from risk of contamination”.
Trade outers are considered to provide adequate protection.
30
Receipt of Goods
All food complaints should be dealt with in accordance with Code of Practice No.
16.
b) Different types of food are kept separately i.e. raw and cooked.
c) Date-coded products received give a sufficient life span for intended use
i.e. minimum 5 days with the exception of sandwiches which must have a
2 day shelf life.
e) Canned goods are not damaged, leaking, rusty or “blown”. All such items
must be labelled as ‘rejected’ and stored in a segregated area.
f) All packaging and containers are free from damage and possible pest
infestation.
g) Frozen food and frozen prepared meals are supplied below - 15°C and the
receiving temperature checked using a between pack temperature probe
and recorded on a Frozen Food Delivery Acceptance Sheet (Appendix A).
h) Raw chilled food i.e. all raw meat, bacon, ham, poultry etc. is supplied at or
below + 5°C and the temperature upon receipt checked using a digital
probe thermometer and recorded on a Raw Meat Delivery Acceptance
Sheet (Appendix A).
i) Cooked chilled meat i.e. pies, quiches, cooked meat, dairy produce is
supplied at or below + 5°C and the temperature on receipt checked using
a digital probe thermometer and recorded on a Chilled Food Delivery
Acceptance Sheet (Appendix A).
l) Containers used for the receipt, storage or distribution of goods are kept
scrupulously clean and dry.
31
m) All deliveries of food not required for immediate consumption must be date
marked before being placed into storage. No food should be left
unattended in corridors.
If the nominated member of staff is in any doubt about the quality of goods being
delivered, the Catering Manager should be contacted immediately.
Storage of Food
a) Keep it CLEAN
b) Keep it COOL
c) Keep it COVERED
These are the three golden rules of food storage, which are essential to the
hygienic operation of catering stores.
Raw materials and partially prepared foods are open to the risk of decomposition,
infection and contamination.
a) Remove the outer packing of goods away from any open part or exposed food
to avoid the risk of physical contamination e.g. staples.
c) Do not over-stock the store – this hinders cleaning, makes stock rotation
more difficult and can encourage pests.
e) Ensure the storage area is dry, cool, clean, well lit, well ventilated and proofed
as far as it is practicable against rodents and other pests. An operating
temperature of + 8°C should be aimed for in non-refrigerated storage areas.
f) All opened goods should be kept in labelled storage containers which should
be thoroughly washed out and dried each month or when required.
g) All food must be checked weekly for quality, date code and shelf life and signs
of infestation by rodents or insects.
Storage of Bread
a) Remove cans from outers on delivery to check any cans which have leaks,
rust spots or have become badly dented.
d) Canned goods must not be stored for longer than the following
recommended times:
Rhubarb 9 months
Pasteurised canned meats 9 months
Fruit Juice, milk products 1 year
New potatoes, soft fruit 18 months
Baked beans, vegetables, soups and ready made meals 2 years
Fish in oil, smaller canned meats or meat products 5 years
e) Do not over-stock as this hinders cleaning and makes stock rotation more
difficult.
f) Canned goods stored past their ‘Best by Date’ must be disposed of and
the Catering Manager informed.
a) Store sacks of flour and cereals off the floor in a damp free environment
and inspect them regularly for signs of contamination and infestation.
d) Thoroughly clean and dry the containers monthly or each time they are
emptied.
33
Storage of Fresh Fruit and Vegetables
a) Store in a dry, cool and well ventilated area away from other goods. A
chilled room temperature of below + 8°C is quite satisfactory. Some foods
such as fresh apples and bananas will turn brown if kept below + 3°C.
Most peeled, prepared vegetables need to go in a refrigerator. If in doubt,
refer to the supplier’s instructions. Inspect goods daily and remove any
deteriorated items.
b) Store fresh fruit and salad items on racks made from impervious material
to allow air to circulate freely. Ensure the lowest shelf of the rack is at
least 18 inches from the ground.
c) Where potatoes and root vegetables are stored in the sacks they are
delivered in but away from other foods, make sure they are placed on
duckboards or low racking of an imperious material – but high enough for
the floor to be cleaned e.g. 8 inches.
a) Keep milk, cream and yoghurts which are high-risk foods separate from all
raw products and under refrigeration at + 5°C or below.
b) Store fats and cheeses under refrigeration at + 5°C or below and away
from strong smelling foods that could taint them. The use of bulk fat
should be discouraged in favour of individually wrapped 250gm/500gm
packets.
Fresh Meat
a) On arrival the temperature of the meat must not exceed + 5°C when
tested with a digital probe thermometer. All meat must be effectively
wrapped to prevent leakage or any contact with other foodstuffs.
a) On arrival the temperature of raw meat products e.g. Grosvenor, pork pies
and quiches, must not exceed + 5°C when tested with a digital probe
thermometer. All products must be effectively wrapped to prevent contact
with any other foodstuffs.
34
b) Following correct receipt, all fresh meat products must be stored
immediately in a holding refrigerator operating at + 5°C or under. All such
products must be consumed within their ‘best before’ or ‘use by’ dates as
indicated on the manufacturers wrapping.
b) Following correct receipt all raw fresh meat products must be placed in a
lidded container and stored under refrigeration at between - 1°C to + 1°C.
c) All fresh meat products must be used within four days of receipt.
b) Following correct receipt all frozen meat products must be dated coded
and stored in a deep freeze operating at - 18°C for a storage period of not
exceeding three months or - 25°C for periods of three months or longer.
FRESH POULTRY
35
ICE CREAM
a) On arrival the temperature of the ice cream must be below - 15°C when
tested with a digital probe thermometer. The product should be effectively
wrapped or boxed and must show no evidence or poor storage or
handling.
b) Following correct receipt and date coding of the boxes the ice cream must
be stored in a deep freeze cabinet operating at - 20°C and the storage
period must not exceed three months.
d) The Egg Packaging Association recommends that fresh eggs should not
be stored in excess of 16 days i.e. from the date of packaging.
TRANSPORTATION OF FOOD
a) Food which is transported within the hospital i.e. from stores to kitchens or
other departments should be transported under clean conditions and
properly covered to prevent contamination.
c) Dairy products, bacon, fats, cooked pies, quiches etc. when boxed for
distribution must be retained in refrigerated storage until transportation is
available. These items must not be left at ambient temperatures.
Frozen or chilled food transferred from one hospital to another must be carried in
specially insulated containers which will maintain the temperature below - 15°C or below
+ 5°C respectively.
36
USE OF CLING FILM
In the interest of food safety the following advice issued by the MAFF Committee
on Toxicity and Food Advisory Committee must be followed:-
a) Plastic film or the type used to wrap food in domestic kitchens should not be
used for wrapping high fat content foods or for food to be heated in a
microwave oven.
b) The Manager must ensure that all cling film purchased is both microwave safe
and ‘user friendly’.
GENERAL GUIDANCE
a) Multiplication of most common food poisoning bacteria is slowed down at
temperatures below + 5°C. However, some moulds and food spoilage
bacteria can still grow and multiply even though at a reduced rate.
Refrigeration will not keep food fresh indefinitely, nor will it prevent some
pathogenic bacteria from multiplying slowly – these include Listeria
monocytogenes and Yersinia enterocolitica.
c) Food must be checked daily to ensure its “use by” date has not been
exceeded.
d) Food must not be stored directly against the cooler unit or food be packed
so tightly so that cool are is prevented from being circulated.
e) Catering refrigerators must operate between + 1°C and + 4°C with the
exception of raw meat refrigerators which should operate between –
(minus) 1°C and + 1°C.
g) The refrigerator door must not be left open longer than necessary.
37
h) Food must not be stored directly on the floor of walk-in refrigerators or cold
rooms.
m) Door to refrigerators must have intact seals. If these are torn they must be
replaced as soon as possible. The seals should be kept clean at all times.
FREEZER STORAGE
c) Frozen food packs must be date coded on receipt and all stock must be
checked weekly to rotate stock.
e) The lids or doors of freezers must be close fitting and the seal must be
checked and cleaned weekly and replaced as necessary.
38
g) Freezers must be cleaned regularly and defrosted whenever a build up of
ice occurs.
FREEZER/REFRIGERATOR BREAKDOWNS
c) The Catering/Locality Manager should examine all food which has been in
a breakdown. If food has risen above the temperature in (b) above, partly
thawed meat or fish products can be completely thawed and used
immediately. Frozen vegetables, dairy produce and ice cream must be
discarded once details of losses have been recorded.
a) Before any food is held in the bain marie, it is essential that the water in
the equipment is in excess of + 80°C. This can only be ensured by using
a thermometer fitted with an immersion probe.
b) Before food is placed in the bain marie it must have achieved its correct
cooking temperature. This must be recorded on the appropriate form
provided by the Catering Manager.
c) To prevent the risk of contamination, all items placed in the bain marie
must be covered.
39
d) Food stored in the bain marie must be regularly stirred to ensure even
temperature distribution throughout the product.
e) Food must be stored in the bain marie for as short a time as possible and
should NEVER be stored from one food service to the next.
f) The bain marie must NEVER be used to heat food up from the cold state.
GENERAL REQUIREMENTS
Staff must NOT consume food in the catering department other than designated
staff dining/rest areas.
40
POULTRY
Completely defrost in designated Poultry must be well cooked to Cool by blast chilling and store Re-processing of cooked poultry
refrigerator before cooking – check ensure the total destruction of meat separately from raw is not permitted in conventional
temperature in accordance with Salmonella to a core products. catering systems.
temperature control policy temperature exceeding + 82°C.
Hold refrigerated until ready to Put into heated storage as soon Store for not more than 24 hours at
cook. as possible while awaiting + 5°C or below and ensure that the
serving and hold above + 63°C. temperature does not rise above +
5°C during service.
In the case of turkeys the legs must Handle with clean disposable
be removed for separate cooking. gloves, excessive handling must
be avoided.
HANDS MUST BE WASHED THOROUGHLY AFTER HANDLING RAW POULTRY AND BEFORE HANDLING ANY OTHER FOODS.
USE RED BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW POULTRY
41
FISH
Inspect the fish and use only if Cook in small amounts, a core Fish should always be kept Fish once removed from the
wholesome. temperature of at least + 75°C refrigerated until it is ready for refrigerator should be cooked.
must be achieved. cooking. But if not, any fish intended for
re-use should be returned to the
refrigerator as soon as possible
and then used within the 24
hours.
Defrost in designated refrigerator if Storage for any length of time Fish for use in cold menus must be
frozen. will toughen the food. kept in a refrigerator at less than +
5°C and removed as near to the
service time as possible.
HANDS MUST BE WASHED THOROUGHLY AFTER HANDLING FISH AND BEFORE HANDLING ANY OTHER FOODS.
USE BLUE BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW FISH
42
ROAST MEAT
Completely defrost in designated Meat must be cooked to a core Cool by blast chilling and store meat Reprocessing of roast meat is not
refrigerator before cooking – check temperature of at least: separately from raw products. permitted in conventional catering
temperature in accordance with systems.
temperature control policy. Beef + 71°C
Lamb + 82°C
Pork + 85°C
Ham + 85°C
Hold refrigerated until ready for Remove from oven no more that 30 Refrigerate and use within 24 hours.
cooking. minutes before service to allow for
setting, removing meat from the
cooking pan for this period.
Raw joints of meat must not be more Handle with clean disposable Meat must be sliced and the slices
than 2½ kilos in weight gloves, excessive handling must arranged in shallow pans.
be avoided.
ALWAYS WASH HANDS AFTER HANDLING RAW MEAT AND BEFORE HANDLING ANY OTHER FOOD, AVOID EXCESSIVE HANDLING OF
COOKED MEAT AND DO NOT ALLOW MEAT TO REMAIN AT AMBIENT TEMPERAURES FOR LONGER THAM IS NECESSARY.
USE RED BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW MEAT AND YELLOW COLOURED BOARDS, CLOTHS AND
KNIVES FOR PROCESSING OF THE COOKED PRODUCT.
43
HOT DISHES PREPARED FROM GROUND, MINCED OR CHOPPED MEAT, POULTRY, FISH OR EGG
PREPARED ITEMS SUCH AS FROZEN PRODUCE ETC
DO NOT MIX COOKED AND RAW Heat in small batches that will Refrigerate prepared food promptly Never prepare this type of food
MEAT UNDER ANY be eaten within 30 minutes to until it is ready for cooking. from any item that is at all
CIRCUMSTANCES avoid excessive heated suspicious, or if you are not sure
storage. how it has been stored.
Only use fresh wholesome eggs Heat to a core temperature in Plan production of this type of food
and wash hands after handling excess of +72°C so that there is no over-production.
eggs.
44
PREPARED ITEMS SUCH AS LASAGNE, COTTAGE PIE ETC
Use fresh food only. Store sauces separately until Cool mixture in shallow pans/tray All dishes not consumed must
ready to serve. in blast chiller. be discarded.
Work quickly so that food is only in Creamed foods conduct heat Prompt refrigeration of completed
ambient temperatures for the badly, therefore, ingredients dishes and prepared ingredients
shortest possible time. should be as hot as possible awaiting mixing is important.
when mixed. If cold ingredients
are used, the mixture may
require extra time to heat up.
Work with clean hands, on clean Reheat combined mixture to a Store prepared refrigerated dishes
surfaces and with clean equipment. temperature in excess of + for no more than 24 hours.
72°C.
45
SANDWICHES
All surfaces and utensils must be clean and dry Ingredients should be stored in the refrigerator until required, and brought
out in small quantities
Do not eat food or drink beverages in preparation areas, this will contaminate Prepare in small batches, refrigerating each batch as soon as completed
the hands with saliva
Disposable gloves must be worn during preparation Refrigerate in shallow layers, not exceeding 4 inches high
Salad items should be washed and prepared as a separate process to All sandwiches should be stored under refrigeration, including those on
assembly. Use only fresh ingredients of good quality. display, at a temperature below +5°C
If you are not absolutely certain that ingredients have been properly stored or All sandwiches should be appropriately wrapped and labelled with variety
handled, do not use them and best before date
46
LIQUID - CUSTARD AND CREAM FILLED PUDDINGS
Use only sound fresh eggs Custard and sauces must reach a Custard sauces must be blast chilled Any item containing cream or
core temperature in excess of down to +3°C in shallow pans/trays custard should be kept refrigerated
+72°C from time of production to some of
consumption and used within 24
hours
Prevent shell fragments entering the Stir frequently to prevent cold spots Cover and refrigerate at once
product. Always wash hands after
handling eggs
Use containers and utensils, avoid Cook as small a volume as The temperature of the mixture should
hand contact if possible possible be reduced within 1½ hours before
refrigeration
ALWAYS WASH HANDS BEFORE, IN BETWEEN AND AFTER EACH PROCESS, ESPECIALLY AFTER HANDLING EGGS
47
8. FOOD PREPARATION
Knife handles will be similarly colour coded and must not be used for
any task other then indicated above.
2. Separate slicing machines must be provided for the preparation of raw and
cooked meats. They must be located in the raw and cooked meat
preparation areas respectively and labelled accordingly.
5. Refrigerators should be used for storing cooked or raw foods and must be
labelled with their intended use.
If a refrigerator has to be used for both types of foods, raw food must be
stored entirely separately, and below cooked foods.
In a walk-in refrigerator one side may be used for raw meats and the other
for cooked. The sides must be labelled accordingly with extra instructions
on the door. All food must be covered or wrapped.
6. “High Risk” food must not be prepared too far in advance of cooking
and consumption. Such foods can be classified:-
48
MEAT - beef, lamb, pork, rabbit, ham, tongue, pressed
meats, stocks, stews, mince, curries, sausages,
pies, paté and similar products
Thawing or raw meat preparation areas MUST NEVER be used for cooling
meats or cooked food preparation. Thawing trays must never be used for
any other purpose. Food should always be chilled where necessary in a
rapid chiller.
7. Raw shell eggs must not be used in dishes that require no further cooking,
e.g. sandwich binder, cake icing, marzipan, egg nog, mayonnaise, cereal
foods, etc. Items such as raw egg and sherry must not be given to
patients. Alternative food supplements are available on request - from the
Dietitian.
49
13. Eating of food by food handlers increases the risk of contamination to food
and equipment by the transference of bacteria from mouth to hands.
Hands must be washed immediately after eating or sampling food.
14. "Wash Your Hands" notices must be fitted inside of each W.C.
compartment door and inside the inner outer door.
15. "Wash Hand Basin"; "Raw Food Only"; "Cooked Food Only" notices
should be displayed appropriately.
In the defrosting process meat must be removed from its wrapping and defrosted
in a lidded container to prevent spillage or contamination of other foods. The
defrosting process should be carried out naturally in a refrigerator or a designed
raw food room with an air temperature not exceeding + 10°C, or a rapid thaw
cabinet following manufacturers instructions.
Once the temperature of the product has reached + 3°C, it must be treated as
fresh meat and stored under refrigeration at between – (minus) 1°C and + 1°C.
(BRI now + 4ºC
Under NO circumstances should meat be cooked from a frozen state and once
defrosted should never be refrozen in a raw state.
50
DEFROSTING RAW FROZEN POULTRY
In the defrosting process, the poultry must be removed from its wrapping and
defrosted in a lidded container. The following rules for handling raw frozen
poultry must be followed:-
b) Thaw completely – the legs should be pliable and the cavity area free from
ice crystals.
c) If giblets are present remove as soon as possible and discard. This aids
the thawing process.
51
DEFROSTING FROZEN FISH
Before commencing the defrosting process, the fish must be removed from its
wrapping an placed in a BLUE lidded container to prevent contact with any other
foods. The defrosting process must not be speeded by the use of heat. Once the
fish has reached a temperature of + 3°C it must be stored in a refrigerator
operating at no more than + 5°C, and cooked within 24 hours.
a) On arrival the temperature of the frozen fish must be below - 15°C when
tested with a between pack probe thermometer. Frozen fish must be
effectively wrapped and must show no evidence of poor storage or
handling.
b) Following correct receipt all frozen fish must be stored in a deep freeze
operating at - 18°C for a storage period of not exceeding three months or -
25°C for periods of three months or longer.
Frozen fish products e.g. fish fingers/fish cakes can be cooked directly after
removal from the freezer.
Following the issue of EL (88) p/136 regarding the use of raw shell eggs, the
following will apply:
a) Keep under refrigeration until required. Once broken they must be treated as a
raw food commodity and stored in a lidded container at a temperature of less than
+ 10°C.
b) Raw shell eggs must not be used for the preparation of fresh mayonnaise.
c) Raw shell eggs will not be issued to any ward or department with the exception of
Occupational Therapy or Rehabilitation kitchen where they may be used for
baking purposes only.
e) Wherever possible it is advised that pasteurised egg in tetra packs is used for the
following; scrambled egg, quiches, egg custard and egg wash.
g) Wherever ready cooked hard boiled eggs are purchased, these must be stored in
a designated cooked food fridge until required.
52
h) Hands must always be thoroughly washed each time after handling raw shell
eggs.
53
9. FOOD SERVICE
All food leaving the kitchen must be checked for quality, temperature and
presentation by the duty supervisor/chef.
a) Where Temprite insulated trays are used it is essential that these are
transported to the ward as soon as possible. Whether food is pre-
plated or supplied in bulk, it is essential that the heated food trolleys
maintain the correct temperatures in the heated and cold
compartments. Heated food trolleys should be pre-heated to reach +
80°C. Trolleys must maintain the food at a temperature above + 63°C
on the journey between the Catering Department and the ward or
department and 0°C to + 5°C in the cold compartment.
b) Heated cupboards and bain maries must maintain food above + 63°C.
f) Cold food and dairy products should be covered and kept in the
refrigerator or the chilled display cabinet at a temperature below + 5°C.
Ice cream should be kept in a separate freezer and individually
wrapped. If bulk ice cream is served, utensils must be kept clean
during service and the containers must be kept covered.
g) Utensils, work surfaces, cooking and call order equipment and display
units in staff dining rooms must be maintained in a hygienic condition at
all times. The same principles apply in the dining room as in the rest of
the Catering Department.
54
j) Food capable of supporting microbial growth held in hot storage and
subsequently not consumed must be dispersed of.
i) If the temperature fails to reach + 72°C after the second boost cycle the
pack must be disposed of and an alternative sought.
55
be no more than 15 minutes before.
c) If the food still has not reached the required temperature, it must NOT
be served. The Catering Manager should be informed so that a
replacement may be provided.
Sick people are more likely to pick up infections from germs in food, and also
more likely to get serious infections than healthy people. The Trust has prepared
a list of foods suitable for bringing as gifts to hospital adult patients. However,
many patients are on special diets, so if in doubt, always check with the Ward
Sister that your gift is suitable for the patients you are visiting. Food brought in
should not be shared with other people on the ward for these reasons.
SUITABLE FOODS
Fresh fruit - please ensure that skins have been washed where
appropriate.
Cakes and buns - plain or fruit varieties but NOT those containing
cream or custard, vanilla slices or trifle.
WARNING
56
Sandwiches containing cooked meats, fish, eggs or other protein fillings and
made up meat products such as pies, pasties, scotch eggs, etc. are considered to
be the HIGH RISK articles as far as food poisoning is concerned. These foods
are NOT RECOMMENDED for hospital patients/residents unless prepared in
hospital kitchens. If such foods are brought in they must, where possible, be
eaten during the visit, and eaten only by your own relative or friend, not shared
with other people on the Ward. These foods should not be stored or re-heated in
microwaves on the ward to reduce the possibility of food poisoning. If the Ward
Sister/Charge Nurse gives consent for food storage, it must be labelled with the
patient's name and date before putting in the fridge.
Outside Caterers
c. The premises and vehicle used for the transportation of food to the Trust
premises are inspected by the manager in compliance with the Food
Safety (General Food Hygiene) Regulations 1995.
d) That the caterer is listed as an approved supplier on the Trust lists that will
be held by the Assistant Director of NCSS.
It is, therefore, essential that before an outside caterer is engaged, the Hotel
Services Manager is informed so that compliance with the above can be
guaranteed.
External caterers will be responsible for the setting up and clearing away at the
end of all functions. All wastage must be removed to a designated area prior to
the next meeting in the room used for hospitality. Normally they will provide their
own crockery.
57
10. INCIDENT REPORTING RELATING TO FOOD SAFETY/FOOD
CONTAMINATION COMPLAINTS AND HAZARD WARNINGS
a) the mechanism and person responsible for dealing with and reporting food
safety defects and complaints so that a comprehensive investigation can
be undertaken
and
b) in the case of food hazard notifications, the person responsible for
cascading this information to the Unit Catering Manager and informing the
Assistant Director of NCSS of any action taken if appropriate.
Delivery
Product
Physical Contamination
This includes all foreign bodies found in food at any stage of the food
chain. This would include items such as hair (human or rodent), nails,
wood etc – anything that would not normally be expected to be found in a
food commodity or meal.
For the purposes of food safety – complaints are to be classified into the following
categories:
Category A
These are serious food complaints that are either injurious to health or likely to
result in Food poisoning e.g. foods contaminated by foreign bodies or a pest
infestation.
Category B
These are foods supplied to an ‘ultimate customer’ (i.e. Catering stores,
members of staff or visitors) which are covered by the Food Safety Act and the
Regulations made under the Act. Section 2 of the Act can be enforced in which it
states “Any person who sells to the Purchaser’s prejudice any food which is not of
the nature, substance or quality deemed by the purchaser will be guilty of an
offence”.
58
Category C
These are less serious food complaints, e.g. problems related to poor yield,
texture, taste or consumer acceptability.
b) The item that is the source of the complaint must be placed into a
container which is sealed and labelled with the date and ‘FOOD
COMPLAINT – DO NOT REMOVE’, then stored under appropriate
conditions. Whenever possible it is preferable to save the contamination
on the plate or container in which it was found. These should also be
labelled as above. Under no circumstances should the complaint be
destroyed or passed on to any other person without permission of the
Manager.
d) The Manager will keep the Assistant Director informed of the nature and
progress of the complaint.
e) The Catering Manager will inform all relevant parties about the outcome of
the complaint and record this on the Food complaints/Incident form.
59
h) Where there is a complaint concerning a Trust contract then the Catering
Manager will inform the Assistant Director.
a) The Supervisor in whose area the complaint originated must inform the
appropriate Catering Manager of the complaint and any action already
taken as soon as possible after the complaint has been made. Records
must be kept of all complaints on all sites on the Food complaints/Incident
form.
Upon notification of a potential food hazard from outside bodies such as the
Ministry of Health, National Supplies or the Ministry of Agriculture, Fisheries and
Food; the Catering Manager will access the seriousness/applicability to the Trust
and decide on the appropriate course of action.
The Food Hazard Reporting Form will be sent out if the product concerned
requires withdrawal but does not pose an immediate risk or injury to health.
The bottom part of the form must be returned to the Catering Manager. (See
Appendix A)
60
Receive Copy Letter
Ref NHS/Complaints
Complaints Procedure And A Form Ref
NHS Complaint
Copy To NHS
Supplies Division
And Hospital/Clinic
Contact Complaint About
Food Delivered To
Main Kitchen
Log Complaint On
Database
Response
Satisfactory
Complaint Closed
Chase Response
From Supplier If
Necessary
Inadequate
Response Follow Up
Letter
Evaluate Suppliers
Response
61
Ref: NHS/COMPLAINT/FORM
FOOD COMPLAINT FORM
COMPLAINANT
Hospital/Clinic: Contact:
Address: Designation:
Tel No:
Fax No:
SUPPLIER PRODUCT
Product:
Supplier: Size:
Address: Date Code:
All other codes:
Distributor
(if applicable)
FOOD COMPLAINT
Description of food
complaint:
Storage location of
food complaint:
Any other relevant
details/other
persons informed:
Complaint Ref No.
(To be allocated by
NHS Supplies)
Signed:................................................................
62
Date:........................................................
Reference: NHS/COMPLAINT/A
(SUPPLIER)
Dear
I refer to the above food complaint, further details on which is provided below:
Product:
Container Size:
Location of product:
Designation:
Telephone No:
STS will evaluate your response and determine if the complaint can be closed or further
information is required.
If you anticipate that your investigation and response will exceed fourteen days, I would
be obliged if you could notify STS so as to prevent any unnecessary chasing. Your
response must be in writing.
63
If the item is a product your company purchased from a supplier your findings should
include:
If you have any queries in respect of this complaint or the procedure to follow please do
not hesitate to contact me.
Yours sincerely,
(NAME)
(DESIGNATION)
cc: (Contact)
Support, Training & Services Ltd, The Common
Cranleigh, Surrey. GU6 8RZ (Tel: 01483 267000 Fax: 01483 268193)
64
11. FIRST AID
1. First Aid equipment must be provided in each kitchen. The equipment must be
clearly marked and readily accessible.
2. Any food handlers suffering from a small cut or scratch must cover it with a clean
blue waterproof plaster.
3. Food handlers with septic cuts, boils, rashes, other skin lesions or discharge from
any site must inform the Catering Manager immediately.
6. The First Aid Cabinet should be checked monthly to ensure sufficient stocks of
the appropriate dressings etc. by the Catering Manager.
65
12. FOOD PREPARATION AREAS
The points outlined in the next section should be observed when designing or
allocating rooms for specific purposes within the kitchen environment.
Further reference should be made to the Health Service Catering - Hygiene book
which details clear specifications for each room area.
2. Stainless steel or other impervious surfaces should be used for all food
preparation surfaces. All surfaces must be jointless and well maintained.
Tables and benches should be mobile and not fixed to walls.
5. Work surfaces must always be cleaned down immediately after use, in line
with the recommended method.
7. In order to prevent the accumulation of dirt and grease, the floor, walls,
ceiling and woodwork should be free from ledges, projections, and
ornamentation. Damaged tiles are incapable of being thoroughly cleaned
and must be replaced.
8. All openings in walls, floors and ceilings must be sealed and the structure
should prevent the risk of infestation by rodents or insects.
9. Regular cleaning of walls and floors should be carried out as per cleaning
schedule.
66
11. If there are bird droppings on external window ledges these should be
cleaned regularly to avoid accumulations of bird dirt causing odour
problems or contamination within the kitchen.
12. Regular washing down and redecoration times have been agreed and
should be followed.
13. Doors should be wide enough for trolleys and equipment to pass without
damage.
14. Make sure all doors are rodent proof, by providing a kick plate and ensure
a close fit.
15. Chairs should not be sited in food areas but in rest rooms.
18. Fly screening must be fitted to windows which are used as a source of
natural ventilation. All other windows must be secured to prevent opening.
WASHING UP TECHNIQUES
1. Two deep stainless steel sinks are required, the second sink containing a
covered heating element.
2. The first sink contains hot water between 50OC and 60OC and a measured
amount of detergent. The second sink contains water at or above 82OC.
3. The operative will require gloves for washing up in the first sink and a rack
or basket for handling articles in the sterilising sink.
METHOD
5. Scrape all food debris into the waste disposal unit and rinse the article in
cold water using a spray.
6. Place into the first sink and scrub or wipe until all dirt and grease is
removed.
7. Place "clean" articles into the second sink to rinse and leave for two
minutes or more to sterilise. Use a basket or rack to place articles into this
sink.
67
8. Lift out the basket and place on a clean surface. The articles must air dry.
Only use disposable paper towels if wiping is required. Never use linen
tea towels.
9. Stack or store articles in a clean protected area when dry. Do not stack
wet or damp plates.
10. The temperature of the water in both sinks must be checked regularly.
11. Wash down and dry the sinks and drainers after use.
WASHING UP BY MACHINE
a) Food debris must be scraped from the crockery and the soiled crockery
placed into a crockery rack and loaded into the machine or placed into the
rack of a flight machine.
c) On completion of the cycle the crockery should be air dried before storage.
a) Wash hand basins should have a soap dispenser which is capable of being
sanitised and will not harbour germs. It should never be left empty. A
disposable nail brush, paper towel dispenser and a foot operated waste
bucket with a tight fitting lid should also be provided adjacent to the wash
hand basin. Disposable nail brushes should be used.
b) At the wash hand basin there should be a constant supply of hot and cold
water, or water at a suitably controlled temperature, and properly connected
to the drainage system.
a) Electrical equipment.
Every item should have its own isolating switch and indicator light, flush fitted for
easy cleaning. Place operating switches beside each machine with instructions
clearly shown.
b) Gas equipment.
68
c) Steam supply.
a) All direct steam should be raised from potable water and free from
contaminants.
d) Water.
e) Temperature of hot water should be 60oC for washing up, this should not
be exceeded due to fixation of proteins. Water for rinsing should be
82ºC.
e) Drainage
f) Ventilation
a) All steam laden air should be extracted from the kitchen with clean fresh
air being drawn in.
g) Lighting
h) Pest Control
a) Electrified fly killers should be suitably located inside the food area and
cleaned as per schedule.
70
13. CLEANING PROCEDURES
a) Frequency of cleaning;
b) Level of cleaning;
e) Correct selection and use of equipment and its storage after use;
f) Use of appropriate colour and types of cloths and abrasive pads; as per
local policy.
l) Method.
71
BRADFORD HOSPITALS NHS TRUST - CATERING HYGIENE POLICY
INVOLVEMENT OF ESTATES DIRECTORATE
Frequency of Carrying out Task - Per Year
TASK Main Serveries Ward Snack Bars & Food Occ. NHS Patient Resident Staff Depts,
Kitchen Kitchens Service Points run Therapy Residences Communal Theatre
Areas by Voluntary Staff Kitchen Kitchens
Filters/ 26 4 4 4 4 1 1 1
Extractors
Insectocuors: PPM 6 6 6 6 6 6 6 6
Renew tubes 1 1 1 1 1 1 1 1
Clean trays May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct
External Grease-traps/Gulleys as
appropriate:
Daily Daily - - - - - -
(i) where resident Works staff sited Mon-Fri Mon-Fri
(ii) if no resident Weekly - - - - - - -
Canopies 4 4 - - - - - -
Works Department PPM and on request by user
Temperature Maintenance Daily/
continuously by Catering
Refrigeration, Chilling, Freezer Equipment Manager
Cooking Equipment and Trolleys, Daily by Catering Works Department PPM and on request by user
Dishwashers,etc Manager
72
STANDARD SMALL KITCHEN CLEANING SCHEDULES
e.g. Ward, Occupational Therapy, Clinics, Voluntary Service Tea Bars, etc.
General:
74
WORK TO BE COMPLETED FREQUENCY CLEANING AGENT
Floors:
Damp mop. Daily Neutral Detergent
(after lunch)
Spot mop. Twice Daily
(after
breakfast &
supper)
Either scrub or spray clean weekly with floor maintainer (dependent on floor type).
Cupboards and Drawers:
Clean inside and outside. Do not use loose
lining paper in drawers and cupboards.
75
14. SANITARY CONVENIENCES AND CHANGING ACCOMMODATION FOR
CATERING STAFF
Adequate changing and separate sanitary conveniences for the exclusive use of all
catering staff must be provided.
a) There must be an intervening ventilated space between any water closet and a
food or workroom.
c) Walls, floors, ceilings and window ledges must be impervious, smooth, hard and
easy to clean.
d) Separate and sufficient sanitary conveniences must be provided for both sexes
working in the catering department.
e) Means of sanitary dressing disposal must be provided in the ladies’ toilet facilities.
f) A notice requested the user to wash their hands MUST be displayed in every
sanitary convenience.
h) The sanitary conveniences must be kept clean and tidy at all times.
CHANGING ACCOMMODATION
a) Male and female changing accommodation must be provided with adequate
lockable lockers for outdoor clothing and separate facilities for clean uniform
storage facilities, container/system for soiled uniforms and mirror.
c) Walls, ceilings and window ledges must be impervious, smooth, hard and easy to
clean.
d) All outdoor clothing, handbags, sports bags, umbrellas etc., must be kept in the
appropriate compartments of the locker provided and must not be taken into food
rooms and associated areas.
76
The removal of food waste from the catering department, wards and the dining areas should
be as detailed below.
1. Food waste should be securely contained in closed containers and kept well away from
food utensils, and places where food is prepared and served, pending removal.
2. Waste disposal units should be installed whenever possible to avoid the practice of
storing waste.
3. Kitchen refuse containers must be provided with foot operated close fitting lids. Plastic
bag holder types are recommended.
4. Refuse containers must be emptied regularly or as often as necessary, but always at the
end of the working day.
5. Refuse containers must be kept clean. Special attention must be given to the lid.
6. Catering staff must wash their hands immediately after handling refuse or refuse
containers.
7. Refuse sacks must be tied and removed when full to prevent insect problems.
9. A purpose built refuse storage area must be provided with an adequate water supply for
washing down. The floor must be impervious and well drained and fitted with a self
closing door.
10. Dustbins, skips or containers provided for refuse must always be closed to prevent
insect and rodent infestations. The lids must be replaced after every use. Close fitting
lids should be provided to the bulk refuse storage bins.
11. Where colour coded plastic bags are used local policy must be complied with.
12. The exterior and entrance of the kitchens is purely for food and catering use. Clean and
contaminated linen should not be stored adjacent.
13. The trays to the insect-o-cutors should be thoroughly cleaned out on a regular basis by
the Estates Department.
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16. PEST CONTROL
2. Every hospital must maintain a kitchen pest control book, where incidents
of pest sighting or food spoilage caused by pests, should be recorded.
3. All dry goods must be checked at the time of delivery for pest infestation or
damage before being placed into the storage area.
5. Any suspect food or equipment must be kept segregated from other stored
goods, and the Catering Manager/Senior Person on duty informed.
6. Keep open dry foods in pest proof containers with close fitting lids. Ensure
that the lids are replaced after use and especially overnight.
7. Ensure that all stored goods are kept off the ground and clear of walls with
adequate space between stock to enable regular inspection and cleaning.
9. The refuse receptacles within the kitchen area must have close fitting lids.
Refuse receptacles outside the kitchen must be on hard standing
surfaces, away from vegetation and be fitted with close fitting pest proof
lids.
10. In the event of a known pest infestation the appropriate pest control
specialist must be called in.
11. Adequate monitoring should be carried out e.g. insect traps, as an early
warning of any infestation (see Appendix G - Pest Control Policy).
b) Droppings.
c) Smear marks from the grease in the animals' coats left on the building
fabric along runs.
78
d) Runs in adjacent undergrowth.
Insects
f) Insect Frass - these are small pieces of food debris produced as the insect
or larvae feeds, and are usually composed of chewed food particles.
79
17. VENDING MACHINES
The safety of all food offered for sale through vending machines provided by
Catering services is the responsibility of the Catering Manager.
While the range of equipment, variety of food, drinks and confectionery that can
be vending is increasing, the following guidelines must always be observed:
h) Count lines items such as crisps, biscuits and packaged confectionery do not
need to be refrigerated.
j) All vending machines must be cleaned and maintained in accordance with the
manufacturer’s instructions.
k) Vending machines must be fitted with automatic controls that prevent the
machine from operating in the event of power failure, mechanical failure or
any conditions which may result in unsatisfactory food temperatures. If, as a
result of these conditions, the food is found to be at an unacceptable
temperature it must be discarded.
l) Only commercial microwave ovens with a 1000 watts rating and fan assisted
80
cooking facilities should be used in the provision of a vending meal service.
81
18. FOOD HYGIENE IN TEA BARS OPERATED BY VOLUNTARY SERVICES
1. A wash hand basin must be provided in every food room. There should be
a nail brush, disposable paper towels, liquid medicated soap dispenser
from a cartridge mounted on the wall, used paper towel receptacle. All of
the staff should understand the importance of hand washing. The wash
hand basin must not be used for any other purpose, and it should be
easily accessible.
3. All work surfaces, floors, walls and ceilings should have a smooth
impervious finish which makes cleaning easier and prevents bacteria and
pests living in cracks and crevices.
4. All areas must be kept clean and tidy. As appropriate in each kitchen a
complete list of equipment and cupboards, structure, etc should be made
and a list created of daily jobs and a further list for the weekly jobs and
designate a particular day of the week for this work to be done.
5. Each cupboard and drawer should have a designated use so that it does
not become untidy and there can be no risk of contamination.
82
between 0 degrees centigrade and 4 degrees centigrade.
11. It is important that the immediate exterior areas are kept clean and tidy to
prevent pest infestations and transfer of dirt and bacteria.
12. The Pest Control Officer in each unit should regularly monitor the
effectiveness of the Pest Control Contract and advise if there are any
signs of infestation.
13. At the end of each day all swill, refuse and bottles should be removed from
the food room to prevent pest infestations and to leave overnight a clean
and hygienic environment.
14. All food handlers must wear clean protective clothing. In the Teabars it is
sufficient for the women to wear tabards and for the men to wear either a
white jacket or a clean apron.
15. All of the voluntary staff should receive some basic hygiene training that
can be related to their level of activity, so that they understand the
importance of their job and the role they can play in maintaining good
hygiene standards.
16. Advice can be sought about any ad hoc catering which takes place in the
Trust, e.g. Gala Days, Cake Sales, etc. The advice given will vary upon
the environment that is being used and the type of food being prepared
and sold. The basic rules outlined above and in the Food Hygiene
(General) Regulation as amended, or Food Safety Act 1990 apply.
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19. INSPECTION OF PREMISES
In order to ensure satisfactory standards of food safety are achieved in relation to plant,
premises and equipment and that good operational practices consistently prevail in all
areas where food is stored, prepared, cooked and served, formal inspections will be
undertaken periodically by:-
c) Catering Managers
The outcome of all inspections must be documented and must clearly indicate the
standards of hygiene observed together with the details of the action required to be
taken and by whom.
The senior or duty supervisor must check their designated area of responsibility daily
using the designated forms.
Concentrating on high risk areas, the form must be completely in its entirety and retained
for one month from the date of completion.
Catering Managers
Each week the Catering Manager using a monitoring form as provided will carry out
formal hygiene inspections of their areas of responsibility to ensure that the procedures
are being adhered to.
It is not intended that the whole of the department will be inspected every week,
however, over the period of a month every relevant area and appliance should be check-
listed at least once, including out-posted vending facilities.
Inspections will be unannounced and include evenings, weekends and holiday periods
as well as during normal hours.
Following each inspection the designated form must be completed, confirming the
standards of hygiene observed, the action to be taken and by whom. Completed forms
must be retained for one month from the date of inspection.
84
together with a constructive appraisal of catering practices.
At the conclusion of the inspection, a formal written report must be completed by the
Assistant Director: Non-Clinical Support Services, confirming the standards observed
and recommendations for action to be taken and by whom.
Environmental Health Officers shall have open access to all food preparation, storage,
production and service areas at each location in the Trust.
The Environmental Health Officer will be accompanied on such visits by the Catering
Manager to ensure the following:-
c) Action on any remedial work necessary can be taken without waiting for the
follow-up report.
When ward kitchens are visited the Cleaning Services Manager will accompany the
Assistant Director: Non-Clinical Support Services and Environmental Health Officer. The
Nurse in charge of the ward will be given opportunity to be present.
Reports must be dealt with promptly and at the appropriate effective management level
using the following criteria:-
Category A
Category B
To include those matters that require works maintenance which should be dealt with as
part of the planned preventative maintenance system by the Estates Manager.
85
Category C
To include those areas which require significant funding and which involve capital works,
such matters should be addressed by the Assistant Director: Non-Clinical Support
Services.
Category D
To include those areas where immediate action is believed not to be required or where
future plans are in hand for major upgrading schemes and may be referred back to the
Environmental Health Officer for consideration.
The Environmental Health Officer should be informed within two months of the
following:-
a) Action taken
The powers of enforcement officers have been extended. A formal report may initially
be received detailing any legal requirements and any recommended improvements.
However, the EHO can now use a range of formal notice procedures. These include the
serving of Improvement Notices when there is a failure to comply with regulations
appertaining to food safety, processing or treatment of food. The Improvement Notice
must state the reasons for non-compliance; specify the contravention and the measures
needed to ensure compliance. A Prohibition Order can be served if there is any part of
the premises, any process or any equipment which involves a risk to health. Emergency
Prohibition Notices can be served when there is an imminent risk to health. Failure to
comply with a notice or any part of the notice in the time given is a prima facia and it is
important that mechanisms for complying with EHO’s, Trading Standards Officers and
Government notices and order are capable of meeting these strict requirements.
Pest Control
Pest Control Co-ordinators should submit at least an annual report to the Assistant
Director: Non-Clinical Support Services covering the current situation, proposals for
action and record of treatment carried out. (See Point 16 + Appendix G)
86
20. THE CONTROL OF FOOD HYGIENE IN REHABILITATION AND
THERAPEUTIC COOKING AREAS
INTRODUCTION
1. The National Health Service (Amendment) Act 1986 removed the
immunity from prosecution under the food legislation previously enjoyed
by NHS premises. Environmental Health Officers (EHOs) have the right to
inspect all food handling, storage, preparation and service areas, including
the main, ward, rehabilitation and therapeutic kitchens.
2. The legal standards enforced by EHOs in these areas are those contained
in the Food Hygiene (General) Regulations 1970, as amended, which are
also used to control standards in commercial catering, manufacturing,
retail and wholesale premises. The regulations are not tailored to any one
type of operation and, whilst it is important to ensure that the legal
standards are attained, special consideration can be given to the needs of
patients involved in rehabilitation or therapeutic cooking. Wherever
possible Health Authorities should provide kitchens for this type of therapy,
separate and in addition to ordinary ward kitchens. It is recognised that
this may not always be practical and it may be necessary to utilise ward
kitchens for these purposes. Such kitchens will need to be identified and
facilities provided in line with their designated use. The responsibility for
the maintenance of food hygiene standards and facilities must be clearly
defined with set procedures for reporting defects of any change of use.
This paper relates to all kitchens, whether purpose built or not, where
therapeutic or rehabilitation cooking takes place.
4. The advice of the local Environmental Health Department and the Estates
Department should be sought to ensure that legal requirements are met
especially when planning new facilities.
6. Failure to comply with the Code of Practice will be considered within the
purview of the Trust's Disciplinary Procedure for the individual staff
members, and also for the senior person who fails to ensure compliance.
87
AREAS
7. The staff responsible for the cooking sessions should have received
catering hygiene training.
88
1. Only designated rehabilitation/therapeutic cooking areas may be used for
cooking by patients. In no circumstances can ward kitchens be used.
4. Patient groups must be domestic in size and not more than six per
supervisor.
5. Poor food hygiene will cause illness and can be fatal, so it is important that
high standards of food hygiene are achieved and maintained during all
rehabilitation and therapeutic cooking.
FOOD PREMISES
2. In some kitchens it may be necessary to check that the cold water supply
is suitable for drinking water.
89
21. THE PROCUREMENT USE AND CALIBRATION OF HAND HELD
THERMOMETERS
Throughout this manual temperatures are constantly referred to. Where hand
held thermometer probes are used certain rules should be applied. Only
instruments which meet the following requirements should be used for product
temperature measurement.
PROCUREMENT
1. The instrument should reach 98% of its final reading within 3 minutes.
2. The instrument must have an accuracy of +/- 0.5OC or better when the
sensor is measuring within the temperature range 0OC- + 20OC.
3. The accuracy must not change by more than 0.3OC when the instrument is
operated in temperatures of 0OC to 30OC.
USE
To measure temperature the probe should be entered into various parts of the
food product requiring temperature testing, and not touch the container as this
could give a false reading. The probe should remain in the food until a stable
reading is attained.
CLEANING
Probes must be free from food residue prior to sanitising. Probes must be
sanitised using an alcohol swab/wipe and allowed to air dry. The above
procedure must be carried out before the probe is inserted into any item of food.
90
CALIBRATION
91
22. USE AND MAINTENANCE OF MICROWAVE OVENS
Bi-annually:-
3. Daily Cleaning
92
immediately and not stand in the refrigerator or reheated in the
microwave.
c) Raw food should be kept separate from cooked food and other
foods not having further heat treatment to avoid
cross-contamination of bacteria. This is one of the main dangers.
e) Care must be taken when removing any covering over the food to
avoid burns/scalds from steam.
93
a) Microwave ovens have a significant role to play within a
conventional kitchen.
94
23. LIST OF APPENDICES
95
APPENDIX A
SUMMARY
This policy describes the procedures in the Bradford Hospitals for the
investigation, management and control of incidents (of whatever magnitude) of
infectious disease in the Trust's Hospitals.
In particular, it specifies who are the key personnel and describes the
arrangements for ensuring the proper action is taken and individuals'
responsibilities are understood.
The policy will be reviewed annually by the Infection Control Committee, and in
the light of experience.
In the hospitals the two Consultant Microbiologists are the Infection Control
Officers (ICOs), each for their specified group of hospitals, and one of them is the
Chairman of the Infection Control Committee. The other is the Vice Chairman of
the Infection Control Committee.
The ICOs have the primary responsibility in connection with the incidents of
infection in the hospital.
The Infection Control Nursing Officer (ICNO) reports to the ICOs and has an
essential role in hospital infection control arrangements.
The ICNO is available in his/her office, or by bleep, and may also be contacted at
home. The ICOs can be contacted in hospital, or out of normal working hours
through the telephone switchboard at Bradford Royal Infirmary and St Luke's
Hospital where a duty rota of the two ICOs (listed as Consultant Microbiologists)
is kept.
A list of infectious diseases has been circulated to sisters in all wards and
departments. The occurrence of any of these conditions in a patient must be
reported to the ICNO (or in his/her absence to one of the ICOs) by the Ward or
Departmental Sister or Charge Nurse without any delay. The Sister or Charge
Nurse will also inform his/her immediate senior.
The Clinic medical staff are responsible for the formal notification of statutorily
96
notifiable diseases. The ICOs should already have been informed about any
cases of these through the procedure in 3.1.
Any case of infectious disease included in the list mentioned in 3.1 affecting
nursing staff must be reported to the ICNO (or in his/her absence to one of the
ICOs) by the Ward or Departmental Sister or Charge Nurse without any delay.
The Sister or Charge Nurse will also inform their immediate senior.
Any member of the medical staff suffering from an infectious disease should
report it to the appropriate ICO whenever there is likelihood that it may affect
patients or other staff.
All other members of staff must report to their Head of Department any skin
infection, septic skin lesion, diarrhoea or vomiting or any other infectious disease.
The Head of Department must immediately inform the ICNO (or in his/her
absence, the appropriate ICO).
The ICNO (or ICO) should inform the Occupational Health Department of any
infection in a member of staff.
INCIDENT PROCEDURE
Initial Decisions
It is the responsibility of the ICO for the hospital concerned to decide whether
cases reported represent an isolated incident which needs no elaborate infection
control procedures, or whether an outbreak has occurred.
Minor Outbreak
a) In the event of a small outbreak it may be possible for the ICNO and ICO
to set in motion appropriate investigation and control measures without
involving more personnel than those immediately affected. However, even
in the case of a minor outbreak of food poisoning, it is essential to ask for
the assistance of Environmental Health staff.
The Chairman of the Infection Control Committee must ensure that the
appropriate General Manager (GM) is informed. He/she should also
consider whether he/she should inform the Chief Executive at this stage.
A senior member of the nursing staff should inform the Director of Nursing
Services or appropriate hospital senior nurse.
When immediate action is needed, the ICOs (and Chairman of the Infection
Control Committee) are empowered to take whatever steps are deemed
necessary without reference to the Infection Control Committee, but with
appropriate consultation with clinical staff.
b) Other members of staff will be asked to attend the first and/or subsequent
meetings of the Incident Management Group as deemed necessary.
Amongst those considered should be the following:-
He/she will:-
a) direct and co-ordinate the management of the incident
b) ensure that each member of the control group understands his/her
role and responsibility. The use of "action cards" is recommended,
the Chairman having a copy of each
c) hold him/herself available throughout the episode for consultation
and advice
d) be responsible for liaison between senior staff, including clinicians
concerned.
e) be responsible for ensuring proper communications with the
Chairman of the Trust, the Chief Executive and external agencies
f) ensure that the administrator nominated keeps a full record of
meetings of the Group, which will be comprehensive and clearly
indicate the nature of action to be taken and by whom
b) All records of the proceedings and action cards will be kept after the end
of the outbreak.
99
c) The objectives of the first meeting of the Incident Management Group will
be:-
He/she will also inform the Director of the Leeds PHLS Laboratory, and tell
him/her whether it is proposed to send any specimens to the PHLS
laboratory (eg samples of food in the case of a food poisoning outbreak).
b) The Chief Executive will be responsible for notifying the Regional Medical
Officer and the Duty Medical Officer of the DOH that a major outbreak has
occurred.
c) The Chief Executive will appoint a member of his staff to act as Press
Officer. No information should be given to the news media by any other
members of staff.
100
Subsequent Meetings of Incident Management Group
a) Initially, the core members of the Incident Management Group will meet
frequently; once daily (or even more often) as may be considered
necessary. Other members of staff should be asked to attend as
necessary.
b) The Chief Executive will receive information about the outbreak through
normal administration channels, but the Chairman of the Infection Control
Committee will also be responsible for keeping him informed about the
progress of the outbreak.
End of Outbreak
At the end of the outbreak the Chairman of the Incident Management Group is
responsible for informing those concerned that the outbreak has ended and for
ensuring as and when necessary that specific control measures are withdrawn.
He/she is also responsible for submitting a report to the Chief Executive. The
report will, in addition to describing the outbreak, review existing arrangements
for the prevention and control of similar outbreaks and consider whether they
need modification.
RHA Guidance
At all stages of the outbreak, the general guidance of the Regional Health
Authority in relation to the control of episodes of infectious disease will be noted
and followed.
101
APPENDIX B
MONITORING
102
FORM B1
DELIVERY MONITORING
DAMAGE VISIBLE:
Signed.............................................................
Date....................................................................
103
FORM B2
STORAGE TEMPERATURE MONITORING
Temperatures Required:
Name:_________________________________
104
FORM B3
PRODUCTION TEMPERATURES
Week No..............................................................
Hospital................................................................
DAY: Final
Raw Cooking
MENU Temp Time Signature Temperature Time Signature
Breakfast
Lunch
Tea
Supper
105
FORM B4(a)
FULL SYSTEMS CHECK
CALIBRATION OF THERMOMETERS
106
FORM B4(b)
DATE...........................................................................................
TIME............................................................................................
AMBIENT TEMPERATURE.......................................................
INSTRUMENT
PROBE
KM20REF READING ºc
ADJUSTMENT ºc
TRACEABLE TEMPERATURE ºc
FOOR THERMOMETER READING ºc
CORRECTION TO BE APPLIED ºc
ACCEPT/REJECT
TESTED BY:
CHECKED BY:
BRI Electronics
c/o Estates & Facilities Dept
Chestnut House
Tel Extn. 4430 & 4727
107
FORM B5
1 Storage 21 Schedules/Records
25 Equipment
5 Temperatures 27 Wash Up
6 Records
31 First Aid
12 Preparation
34 Signs of Infestation
108
STRUCTURAL MAINTENANCE 35 Control Measures
14 Walls
16 Ceilings 36 Internal
17 Structure 37 External
18 Lighting
20 38 Cleanliness
39 Staff Hygiene
40 Customer WC
109
HYGIENE AUDIT ACTION PLAN (Contd)
110
FORM B6
PEST CONTROL RECORD
REPORT
Date Reported: Time Reported:
Problem:
Location:
ACTION
Date Investigated: Time Investigated:
Pests Identified:
Comments:
111
FORM B7
VISIT BY AN ENFORCEMENT OFFICER
Date: Time:
Name of Officer
Authority:
Address:
Telephone:
DETAILS OF VISIT
Problems found:
Areas in compliance
ACTION COMPLETED
Signed Date:
112
FORM B8
HYGIENE AND SAFETY TRAINING RECORD
113
FORM B9
Hospital: Name:
DOC: Position:
Numbe
Item Size Numbe Date Signature r Date Signature
r Issued
Issued
White Coats
Chefs Jackets
Chefs Trousers
Boiler Suits
Tabards
Aprons
Hats
Shoes
Boots
Wellingtons
Outdoor
Jackets
Other Items
114
APPENDIX C
1. Inspections will be undertaken by the Hotel Services Manager with the following
objectives:
3. To ensure that standards and practices identified in the Trust's Working Manual
for Practical Hygiene Standards are followed.
5. To ensure that daily and weekly checks are completed by Catering Managers and
supervisory staff.
The Catering Consultant will use recent reports of the Environmental Health
Officers, and Infection Control Officer as a further guide to necessary inspection.
This will ensure that remedial work and changes in working practices are
adequately followed, and will develop a greater awareness throughout the Trust's
catering premises of common problems, and action to prevent them.
2. Working practices.
8. Pest control.
115
APPENDIX D
a) Cleanliness.
b) Maintenance.
c) Layout and design.
d) Food preparation surfaces.
2.3 Equipment
a) Preparation/cooking/chilling.
b) Delivery and storage practices.
c) Storage facilities - uncooked/raw products, products requiring no further
heat treatment.
d) Food sampling procedures.
e) Transportation of food to service points.
f) Distribution and service of food.
a) Cleanliness
b) Method of washing and cleaning.
c) Storage.
116
2.6 Cleaning and Maintenance
a) Cleaning schedules.
b) Cleaning equipment and agents.
c) Cleaning methods.
d) Management of Cleaning.
e) Effective monitoring arrangements.
a) Areas
b) Methods of disposal.
2.8 Pests
117
COMPOSITION OF TRUST CATERING HYGIENE TEAM
Catering Manager
118
INSPECTION OF PREMISES
Hospital...................................................................
Ward/Dept...............................................................
Tel No.....................................................................
Date of Application..................................................
Charge Nurse/..........................................................
Head of Dept
...........................................................................................................................................
...........................................................................................................................................
..........................................................................................................................................
..........................................................................................................................................
Complete and return to Assistant Director: NCSS, Level 2, Bradford Royal Infirmary.
b) To be completed by Member of Trust Hygiene Team
Name..............................................................
Inspection Date....................................................
Position.........................................................
Signed...........................................................
Date.......................................................................
Complete and return to ward manager/head of dept with copy to the Assistant Director:
NCSS, Support Services.
This should be accompanied with completed 'Inspection Detail' report.
119
INSPECTION DETAIL REPORT
1. TRAINING
1.1 Level of Training received by staff who will be assisting the clients/
patients in cooking?.........................................................................................
1.4 Are aprons worn by all staff and clients during food
preparation?.......................................
2. TEMPERATURE CONTROL
2.1 Is the refrigerator working at the right temperature (0oC - 4oC) and
of a sufficient capacity for the amount of food to be
stored?...............................................
3. FOOD STORAGE
3.1 Are all stored foods wrapped or covered and is food storage
space adequate?
................................................................................................................
120
4.2 Are the knives In Good/Fair/Poor
condition?.........................................................
4.4 Are disposable dishcloths and tea towels clean and used
correctly?
..........................................................................................................................
Floor surfaces
Good/Fair/Poor..............................................................................
Work surfaces
Good/Fair/Poor..............................................................................
lighting adequate?
.................................................................................................
121
6. CLEANING MATERIALS
6.2 Are the cleaning materials used in accordance with the Hygiene
Policy?
...........................................................................................................................
7. PEST CONTROL
8. FIRST AID
9.1 Are handwashing facilities provided with liquid soap and paper
towels/hand dryer, nail brush and refuse
container?............................................................
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GENERAL WARD/DEPARTMENT CATERING HYGIENE INSPECTION FORM
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11 There is an external temperature reading on the
refrigerator that is observed daily (0-5°C).
1. Plastic film of a type used to wrap food in the home should not be used in
conventional ovens.
2. These films should not be used for wrapping food or lining dishes when cooking
in a microwave oven.
3. Plastic wrapping films should not be used to wrap foods with a high fat content.
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APPENDIX F
Health Service Guidelines, HSG(92)35, has been formally adopted by the Bradford
Hospitals NHS Trust as the Working Manual for Practical Food Hygiene and Pest
Control.
The Working Practices Manual will be continually updated and must be adhered to.
Standards of hygiene required by the Trust continue to improve, which in turn will help
combat pest infestation. Staff should report any malfunctions of equipment or facilities,
eg waste disposal units or blocked drains. These responsibilities should be
communicated to all staff. The Trust must eradicate any risk of pest infestation,
especially in food handling areas.
A pest control contractor of good repute should be employed and a regular recorded
programme of routine inspections and treatment performed. A copy of record should
also be left on site inspected. A procedure for emergency callout should be agreed and
prompt action by the contractor performed on same. A nominated pest control officer
should be identified and relevant pest control training, eg DOH/NHSTA one week course
in Pest Control Management, should be received by the officer and deputies, to
understand the importance of their responsibilities.
The nominated officer should follow his/her own programme of inspections of areas such
as main kitchens, plant rooms ducting and refuse areas.
Structural defects should be noted and reported and acted on promptly by works
department, to deny access of harbourage of pests.
Quarterly and annual reports should be written by the nominated pest control officer on
night inspections and identification should be carried on these inspections.
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PEST CONTROL PROCEDURE (Cont'd)
The Bradford Hospitals NHS Trust Pest Control Policy should include details of the
following:-
1. At the end of each visit by the contractor, a signed and dated report of the visit,
whether emergency or routine, detailing pests observed, the locations inspected
or treated, and the pesticides used, with COSHH data sheets.
2. The discovery of any of the locations of any pest not included by species on the
contract, within 12 hours of such discovery.
3. Any belief that any infestation is associated with any other premises, whether
Trust premises or other.
In addition the contractor should write to the Trust to detail the state of infestation in the
locations 30 days of commencing the Contract and thereafter with bi-annual Quality
Assurance Reports.
Staff should not feed birds or feral cats and should also be made aware that failure to
comply with the Working Manual for Practical Food Hygiene and Pest Control could be a
disciplinary offence.
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29. RETENTION OF FOOD SAMPLES FOR BACTERIOLOGICAL INVESTIGATION
1. Prior to each meal being served a 4oz sample should be taken of those
components of the meal which present a "high risk" of contamination, ie all
protein dishes, gravy, sauces, custard, milk puddings, cold meals when
served, i.e. sandwiches, salads, etc and sweet products with
fresh/synthetic cream and custard.
2. Each sample should be placed into a small pot provided and sealed.
Food Item
Date
Meal
Staff/Patients
4. The samples should be put onto a tray which indicates the meal and date.
5. The tray should be stored in the refrigerator and retained for 7 days ie the
refrigerator should hold samples from 7 days at any one time at 3oC.
7. Clean serving utensils should be used for each different sample taken.
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30. LIST OF REFERENCES
3. Health Service Guidelines (92) 34, Management of Food Services and Food
Hygiene in the National Health Service
4. Health Service Guidelines (92) 35, Pest Control Management for the Health
Service.
7. H.M.S.O. ISBN 0-11-321506-1 Guidelines for the Catering Industry on the Food
Hygiene Amendment Regulations 1991 (£4)
11. EU Directives.
12. HACCP.
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