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unit 9 Btec Marking Sheet Second marked AS

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UNIT 9: The Principles of Food Safety Managment for Catering

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UNIT 9: The Principles of Food Safety Managment for Catering

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Understand how food business operators can ensure compliance with food safety legislation

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Explain food business operators and staff responsibilities with regards to food safety legislation

As a food business operator it is important that we follow the guidelines and legislation set out to protect our business, staff and customers through.

Food Safety Act 1990

Food Safety Regulations 2006

Food Hygiene Regulations 2006

As a Cook Manager at Laurance Haines School it is my responsibility to ensure all staff have the skills required to maintain the guidelines set out for is by Caterlink. This is done through our training records and our training Tuesday sessions.
It is also important that I as a manager ensure that I am orderly in my role and made sure that all the required resources are available to my team. All staff must know how to use our Weekly Food Saftey Managment Book and it is my role to ensure staff have the resources required to fill this out documentation efficiently.
Control Points are set out for us by Caterlink to ensure we have implemented the correct procedures. This are done by way of sending weekly documentation off to head office, completing monthly audits, Area Managers completing their audits and through regularly training.
Any Non-Compliance should be addressed and monitererd closely.
In Caterlink all staff are responsible for Food Hygiene procedures withihn their unit, the manager should keep paperwork in an orderly fashion and ensure staff are complying.
It is against company policy to doctor any paperwork, if staff members are found doing to this could lead to disciplinary action. Staff are responsibly for their own actions, for keeping accurate temperature records and following th4e special dietary requirements regulations. Staff would also be held accountable for their own actions and with this in mind we should never sign off anything that has been checked or done by another person.

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The Food Hygiene (England) Regulations 2006

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If your business deals in food you must:

make sure food is safe to eat

make sure you do not add, remove or treat food in a way that makes it harmful to eat

make sure the food is the same quality that you say it is

make sure you do not mislead people by the way food is labelled, advertised or marketed

keep records on where you got food from and show this information on demand - known as 'traceability' (PDF, 90KB)

withdraw unsafe food and complete an incident report

tell people why food has been withdrawn or recalled, for example by using a leaflet or poster

display your food hygiene rating (if you sell food direct to the public)

Food additives

If you use an additive in food you must:

The approved additive or E number must not exceed the maximum permitted level.

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The food safety and hygiene regulations you must follow - the law, regulations

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1.2 evidence: Role of an Environmental Health Officer

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1.2 evidence: Role of an Environmental Health Officer

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These Regulations, which apply to Great Britain, consolidate and replace the Food Labelling Regulations 1984, the Food Labelling (Scotland) Regulations 1984 and the Milk Labelling (Scotland) Regulations 1983, and continue to implement Council Directive No. 79/112/EEC (OJ No.

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Changes to Legislation

Revised legislation carried on this site may not be fully up to date. Changes and effects are recorded by our editorial team in lists which can be found in the 'Changes to Legislation' area. Where those effects have yet to be applied to the text of the legislation by the editorial team they are also listed alongside the affected provisions when you open the content using the Table of Contents below.

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An Act to make new provision in place of the Food Act 1984 (except Parts III and V), the Food and Drugs (Scotland) Act 1956 and certain other enactments relating to food; to amend Parts III and V of the said Act of 1984 and Part I of the Food and Environment Protection Act 1985; and for connected purposes.

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The scheme gives businesses a rating from 5 to 0 which is displayed at their premises and online so you can make more informed choices about where to buy and eat food.

5 - hygiene standards are very good

4 - hygiene standards are good

3 - hygiene standards are generally satisfactory

2 - some improvement is necessary

1 - major improvement is necessary

0 - urgent improvement is required

The scheme is set out in law in Wales and Northern Ireland but display of the rating sticker is voluntary in England.

What the rating covers

Ratings are a snapshot of the standards of food hygiene found at the time of inspection. It is the responsibility of the business to comply with food hygiene law at all times.

This includes:

handling of food

how food is stored

how food is prepared

cleanliness of facilities

how food safety is managed

The food hygiene rating scheme does not provide information on the following factors:

quality of the food

customer service

culinary skill

presentation

comfort

Understanding ratings

The rating shows how well the business is doing overall, based on standards found at the time of inspection. The ratings can be found online and on stickers which are displayed at business premises. The back of the sticker and the online rating will also show the date of the inspection by the local authority's food safety officer.

Ratings are typically given to places where food is supplied, sold or consumed, such as:

restaurants, pubs and cafes

takeaways, food vans and stalls

canteens and hotels

supermarkets and other food shops

schools, hospitals and care homes

A food safety officer from the local authority inspects a business to check that it follows food hygiene law so that the food is safe to eat.

At the inspection, the officer will check the following three elements:

how hygienically the food is handled - how it is prepared, cooked, re-heated, cooled and stored

the physical condition of the business -including cleanliness, layout, lighting, ventilation, pest control and other facilities

how the business manages ways of keeping food safe, looking at processes, training and systems to ensure good hygiene is maintained. The officer can then assess the level of confidence in standards being maintained in the future

Exemptions

There are two groups of exempt businesses which are inspected by the local authority food safety officer but are not given a food hygiene rating:

businesses that are low-risk to public health, for example, newsagents, chemist shops or visitor centres selling pre-wrapped goods that do not require refrigeration

childminders and businesses that offer caring services at home

The rating scale

The hygiene standards found at the time of inspection are then rated on a scale:

5 is top of the scale, this means the hygiene standards are very good and fully comply with the law

0 is at the bottom of the scale, this means urgent improvement is necessary

To get the top rating, businesses must do well in all three elements which are referenced above. If the top rating is not given, the officer will explain to the business the necessary actions they can take to improve their hygiene rating.

A breakdown of the three elements making up the food hygiene rating for business is also provided with the online rating. This information is available for businesses inspected since April 2016 in England and Northern Ireland and for businesses inspected in Wales since November 2014.

Detailed information is included in the food safety officer's inspection report. If you want to see this you could make a Freedom of Information (FOI) request to the local authority that carried out the inspection. You can find the local authority's contact details by searching for the business and then clicking on the name of the business.

The local authority will consider your FOI request and will usually send you a copy of the report. In some cases, the local authority may decide that they cannot do so but will let you know this and explain why. Any concerns relating to a business's food safety can be reported to the local food safety team who are responsible for the business. You can find the local authority's contact details by searching for the business and then clicking on the name of the business.

Finding a rating
Browse our ratings online.
Ratings can be displayed in an obvious location within the business' window or door. You can also ask a member of staff what rating was given at the last inspection. Putting a hygiene rating on show is a good advertisement for businesses that meet the requirements of food hygiene law. If the rating is low you can then choose to buy your food or meal from a place with a higher rating.

There has been a recent increase in the number of food businesses now selling online. We are working to extend the current requirement for the display of a food hygiene rating at a business premise to include display online for those businesses with an online presence.

If you cannot find a rating

Try searching using just the business name or with the first part of the postcode. For businesses registered at a private address (e.g. home caterers), only limited address information is published i.e. the first part of the postcode. Searching using parts of the address that are not published, for example, the full postcode or the town, will not return the premises. If you are still unable to find a rating you should contact the local authority responsible for inspecting the establishment. The FSA provides the ratings website but what is published on it is supplied by the local authority.

Northern Ireland

Differences between online ratings and rating sticker displayed

There may be temporary differences between the rating displayed at a business and online rating for which there are valid reasons, such as:

the business has appealed its latest rating and is awaiting the result

the local authority is in the process of uploading the new rating to our website

Even if a business achieves the top rating there can be a short delay while the local authority updates the website. Local authorities upload ratings at least every 28 days. If you cannot find a rating for business then you will need to contact the local authority responsible for inspecting the business.

You should also contact the local authority if you are concerned that a business is deliberately displaying a higher rating to the one on the website to suggest it has higher hygiene standards than it actually does.

Businesses with poor ratings

Businesses which are given low ratings must make urgent or major improvements to hygiene standards. The local authority food safety officer has several enforcement options available as well as giving advice and guidance to make sure these improvements are made.

The food safety officer will also tell the business how quickly these improvements must be made and this will depend on the type of issue that needs to be addressed.

If the officer finds that a business's hygiene standards are very poor and there is an imminent risk to public health, when food may be unsafe to eat, the officer must act to ensure consumers are protected. This could result in stopping part of the business or closing it down completely until it is safe to recommence.

Frequency of inspections

A new rating is given each time a business is inspected by a food safety officer from the business's local authority.

Each local authority plans a programme of inspections every year. The frequency of inspections depends on the potential risk to public health.

The assessment takes account of the following factors:

type of food that is handled

the number and type of customers, for example vulnerable groups

types of processes carried out before the food is sold or served

hygiene standards seen on the day of the last inspection

Businesses that pose a higher risk are inspected more often than businesses that pose a lower risk, for example a small retailer selling a range of prepacked foods that only need to be refrigerated. The time between inspections varies from six months for the highest risk businesses to two years for lower risk businesses. For some very low risk businesses, the interval between inspections may be longer than two years, however there may be some exceptions to this.

Wales

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The scheme helps you choose where to eat out or shop for food by giving you clear information about businesses' hygiene standards. We run the scheme in partnership with local authorities in England, Wales and Northern Ireland.

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1.2 evidence: Legal Labelling of products

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1.2 evidence: Legal Labelling of products

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Analyse the requirements of food safety legislation and procedures for compliance and enforcement

What are the main requirements of food safety legislation?

To provide the functions/framework required to ensure food operators are able to safely run a food establishment

It sets the main goals that protect public health

It ensures as businesses do not include or remove anything from food in any that could be damaging to peoples health.

Food businesses serve/sell food which is the nature, substance or quality expected by consumers.

Food is labelled correctly, advertised and presented in a wash that is not sales or misleading.

How do we ensure we are in compliance with legislation?

Training! Up to date Training record are important as well as up to date food safety certificates. Caterlink ensure that Unit Managers receive a Level 3 Certificate through a days training with ESB. All other staff members gain a Level 2 Certificate.

Staff are responsible for their own actions but it is the managers responsibility overall to ensure staff comply to the operating systems that are in place.

Daily Pre-Service Checklists are in place to ensure we comply

Monthly/Termly/Annual Audits are in place to ensure individual units are complying

There is a General food law in place whether you work with cook food, supply food or are a consumer. The law covers the following topics.

Food Imports/Exports

Safety

Traceability

Labelling, product withdrawals and recalling

Throughout the food chain we all need to stick to the food safety rules. We have to research our suppliers to ensure they are doing what is expected of them also. Caterlink are responsible for researching suppliers to ensure they meet expectations. It is my role as a manager to make sure I stick to my suppliers to ensure I’m complying with company policy. It I Caterlink’s responsibilty to ensure they provide us with the correct equipment and resources needed to meet expectations.

What is our role in Food Safety?

To use good personal hygiene, correct uniform and personal protective equipment.

Using equipment correctly, taking accurate temperatures, recording accurate temperatures, correct labelling.

Checking deliveries from suppliers to ensure good quality, correctly labelled and accurate temperatures and recording deliveries.

Correctly storing foods, rotating stock.

Adhering to cleaning schedules, using the correct cleaning products.

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2. Understand the operational requirements needed to ensure food safety

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2. Understand the operational requirements needed to ensure food safety

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Explain how the design, layout, construction and maintenance of premises and equipment can affect food safety

The design and layout of a food premises is importants  for a number of reasons. The law requires that:

1. There is adequate space for staff to work without getting on top of each other. Food surfaces should be made from Stainless Steel, Ceramics or Food Grade Plastic for their lifespan and durability.

2. The premises can be cleaned and sanitised by staff with ease. The walls, floors, ceiling, doors, windows and all other parts of the kitchen should be made of matierial that can be kept clean. Staff are able to ensure they are able to protect against the build up of dirt and toxic materials. staff should be able to allow for good food hygiene to take place at all times.

3. There is adequate ventilation to prevent damp, condensation and mould. Ventilation should also be provided to remove grease, steam, cooking smells and to help provide a comfortable environment for staff and customers. Ther should be a mechanical extractor fan should be installed along with natural ventilation. (See evidence) The ventilation system is professionally cleaned annually.

4. Premises should be in good state of repair and adequate lighting should be provided. There should be enough lighting to good lighting in all parts of the premises to allow staff to do their job safely and maintain a good cleaning regime. Light coverings should be made from correct materials and if made4 of glass should be shatterproof.

5. Premises must have provide changing and toilet facilities for staff and an adequate number of handwash basins. Sinks should be made of materials that allow for good cleaning and sanitising. There should be a separate handwash sink to food preparation sink. There must be at least 2 sinks for potwash  purposes. One to clean and one for rinsing and sterilising. It is suggested that a dishwasher should be included where possible.

6. There should be drainage facilities that take away waste water e.g. toilets, sinks, dishwashers, etc. should be properly connected to the foul drainage system. Regular maintenance of the drainage system and good housekeeping prevent excessive amount of fat, oil or grease entering the system. This is part of our weekly routine but is also part of the site managers audit. Oil from fryers MUST BE  recycled correctly.

7. Adeqquate drinking water must be provided

8. Adequate storage facilities must be provided for both Food and Non-Food Items

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HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

HACCP involves:

looking closely at what you do in your business, what could go wrong and what risks there are to food safety

identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels

deciding what action you need to take if something goes wrong

making sure that your procedures are being followed and are working

keeping records to show your procedures are working

It is important to have food safety management procedures that are appropriate for your business.

Explaining hazards

A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It's important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.

There are three main types of food safety hazards:

microbiological - involving harmful bacteria

chemical - involving chemical contamination

physical - involving objects getting into food

Food safety management procedures

You must develop your own procedures based on the principles of HACCP.

Businesses must comply with the legal requirements by following good hygiene practice.

MyHACCP

MyHACCP is a free web tool that will guide you through the process of developing a food safety management system based on the HACCP principles.

This tool will produce a food safety management system for your business. This will show how your business can identify and control any hazards that occur in the food you manufacture.

MyHACCP is aimed at small food manufacturing businesses in the UK. This can include businesses with fifty or fewer employees. Access to the tool is not available to food businesses outside the UK.

MyHACCP step by step

You will need to:

sign up for a MyHACCP account

start the process at the beginning or at any point - you can come back and finish it at any time

complete the MyHACCP process - you can preview what the output will look like at any stage

print or download the completed food safety management system documents for your records

Smaller businesses and retailers

Our Safer Food Better Business (SFBB) or Safe Catering (Northern Ireland) packs provide a simpler approach if your food production processes are simple.

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Hazard Analysis and Critical Control Point (HACCP)

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HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

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Discuss the implementation, management and application of good hygiene practices, to include cleaning, disinfection and pest control

There are various ways in which we must complay to legal and company obligations in regards to good hygiene practices.

Cleaning and Disinfection

Cleaning schedules must be followed and staff should be trained on the cleaning, disinfecting and sanitising procedures and chemicals. Each staff member has their own box which holds their own PPE. Staff have a training session with our Chemical Supplier Zenith Hygiene. This allows staff to use their initiative and take responsibility for the daily tasks being under taken.
Any maintenance problems should be reported to the site a manger.
Surfaces should be cleaned firstly with hot soapy water before being sanitised using disposable blue role.
Pest Control

Pest control is part of our daily checks. Pest Control issues are reported to the Site Manager who deals with any situations which may arise.
Staff

Staff have a uniform they must wear daily, it must be clean and staff must show good personal hygiene. Staff are provided with hairnets and hats and hair must be covered. Staff are provided with 2 aprons per day. One for food prep and one for service. Disposable aprons are always available to prevent cross contamination. Staff must not ear Jewellery or accessories, nails must b natural and kept short.
Staff must cover cuts and grazes with a clean blue plaster and illnesses must be reported to the line manager. Caterlink operates a 48 hour clear of illness when its a gastric related illness to prevent staff and customers from becoming sick and to avoid cross contamination.

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As a food business, you and your staff need to have good personal hygiene. This fact sheet gives you information how to make sure both your staff and the food you serve are safe.

Safer Food, Better Business packs include information on:

The practical and easy-to-use packs will help you to:

comply with food hygiene regulations

show what you do to make food safely

train staff

protect your business's reputation

improve your business

improve your food hygiene rating score

For childminders, residential care homes and training resources for college - each individual SFBB pack has specific information for the different requirements that you will need to know.

Information packs

We provide Safer Food, Better Business informations packs for:

For each individual pack, you can download the full pack or download specific sections as you need them.

How to use the diary

Store all your completed diary pages safely until your next visit from a local authority food safety officer. This can be done electronically or with printed copies. They may want to look at your diary pages as well as your SFBB pack.

You have two options:

keep an electronic diary - download the diary pages onto your device, fill them in and store them electronically

print the diary and fill it in

There is also a diary refill that you can use when you need more pages.

You can print out the diary refill separately if you only need that part of the pack. This version can be also filled-in electronically and allows you to download the diary pages onto your device.

Food industry guide documents

You can find more information on catering guidance in our Industry Guide to Good Hygiene Practice: Catering 2016.

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As a food business, you and your staff need to have good personal hygiene. This fact sheet gives you information how to make sure both your staff and the food you serve are safe.

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Explain procedures for supplier and stock control

Caterlink have done extensive research to find suppliers that meet our high standards. All relevant checks have been done to ensure suppliers are doing what they need to be doing. We are an Halal Certified Premises and our suppliers IMS have provided us with a certificate to hang for customer peace of mind.
It is company policy that products are only provided by our validated suppliers.
Brakes
Fresh, ambient, frozen goods and dairy: Deliveries x2 per week

Ims
Meat products: Deliveries x2 per week

Prescott Thomas
Fresh Fruit and Vegetables: Daily

Olleco
Oil and Oil Recycling: When needed

Zenith
Chemicals:Termly orders by Area Manager

I must not make purchased outside of these trusted suppliers without prior permission.

Stock is kept to a minimum. This is to ensure fresh produced is used.

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3. Understand how to establish food safety managment procedures

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3. Understand how to establish food safety managment procedures

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Describe operational methods and safe working practices

It’s Important to make sure we have the correct equipment when thinking about operational methods.
Aside from. All the things we have spoken about previously e.g Good Hygiene, Correct Uniform, Maintained Premises, Safe Buying Practices. We need to think about the correct use of equipment to avoid cross contamination.

Colour coded equipment: Knives and Chopping Boards

Correct use of Preperation areas: Raw Foods Only

Probing Food, Correct Temperatures and Recording figure. Allowing correct cooking times is vital also especially if you need to keep things in Hot Hold. Checking Temperatures of Food kept on hotplate is it keeping about 63C?

Caterlink operate a NO REHEAT policy

It is important to check and record the temperature of your fridge and freezer daily. Chilled food should be stored blow 5C

Keeping Foods separate perhaps most importantly meat should be kept on the bottom shelf.

Fruit and Vegetables are to be washed in the designated sink using salad wash.

Clean equipment should be used at all times this includes Cleaning Clothes which should be colour coded, Cooking Equipment, Serving Equipment. Where appropriate gloves should be worn but we must remember to change gloves during the food handling process.

We don’t transport goods from our site but other units must use a transportation booklet and record temperatures on leaving and on arriving at settings. Transportation times must be kept to a minimum.

Caterlink have a policy where we are not allowed to accept any damaged goods even if offered for free. Ripped flour bags, Broken seals or dented cans should be returned with driver. Temperatures of deliveries must be recorded.

It is important to use food labels, adhere to sell by dates.

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As a food business, you and your staff need to have good personal hygiene. This fact sheet gives you information how to make sure both your staff and the food you serve are safe.

Safer Food, Better Business packs include information on:

The practical and easy-to-use packs will help you to:

comply with food hygiene regulations

show what you do to make food safely

train staff

protect your business's reputation

improve your business

improve your food hygiene rating score

For childminders, residential care homes and training resources for college - each individual SFBB pack has specific information for the different requirements that you will need to know.

Information packs

We provide Safer Food, Better Business informations packs for:

For each individual pack, you can download the full pack or download specific sections as you need them.

How to use the diary

Store all your completed diary pages safely until your next visit from a local authority food safety officer. This can be done electronically or with printed copies. They may want to look at your diary pages as well as your SFBB pack.

You have two options:

keep an electronic diary - download the diary pages onto your device, fill them in and store them electronically

print the diary and fill it in

There is also a diary refill that you can use when you need more pages.

You can print out the diary refill separately if you only need that part of the pack. This version can be also filled-in electronically and allows you to download the diary pages onto your device.

Food industry guide documents

You can find more information on catering guidance in our Industry Guide to Good Hygiene Practice: Catering 2016.

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As a food business, you and your staff need to have good personal hygiene. This fact sheet gives you information how to make sure both your staff and the food you serve are safe.

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The MyHACCP Tool will be able to produce a food safety management system that shows how your business identifies and controls any hazards that may occur in the food you manufacture. You will find a range of resources to assist you with completing the tool and with understanding implementation of HACCP principles more generally in the Help section.

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Outline processes for designing and implementing food safety managment procedures, including allocating resources, roles and responsibilities

Food Safety Managment Sysyems should be designed based on Hazard Analysis and Critical Control Points (HACCP)
Firstly we need to look closely at what our business does, what could go wrong and what are the risks to Food Safety.

Each catering unit will have a specific managment procedure unique to them based on their product, equipment, staff etc. Below is information from Food.Gov which is a great starting point website when implementing a new Food Safety Managment System.

HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

HACCP involves:

looking closely at what you do in your business

what could go wrong and what risks there are to food safety

identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels

deciding what action you need to take if something goes wrong

making sure that your procedures are being followed and are working

keeping records to show your procedures are working

Hazards need to be considered. A hazard is something that is dangerous. A food hazard is something that is unsafe that could potentially make us unwell. It’s important to identify any hazards when you put your procedures together. Business must ensure they meet all legal requirements when designing a new system.

There are three main types of food safety hazards:

microbiological - involving harmful bacteria

chemical - involving chemical contamination

physical - involving objects getting into food

MyHACCP

In my evidence you will see a link to My HACCP which is a free web tool set up as a guide to help us develop a food safety managment system based on the HACCP principles.

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Communicate food safety managment information to staff, visitors and suppliers.

Finding the right supplier is vital. Our Unit is supplied by Brakes. We are a Halal only, nut-free school and suppliers must ensure along with ourselves that no banned products are delivered to our school.
Staff should always be kept up to date with current procedures and practices.

Staff are to be updated on any safety procedures as soon as they happen, this can be done via one to ones and group training sessions. It  is important to update our client on and new procedures that have come into place if it directly affects them or the building.

E.G
New allergy procedure. All Children with allergies must complete a medical form and provide proof of their allergy. A picture must be put up on the wall with the child’s name and allergy on it. The child must wear a lanyard throughout their time in the dining hall. The school play an active role in this and by the same token we must adhere to the schools policies with regards to information to ensure we are being mindful of data protection and child protection. We must make sure we are safeguarding all concerned.

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Analyse the risks of food safety from microbgial, physical, chemical and allergenic hazards in a specified food business

Microbiological
Bacteria can be found everywhere but there are 2 types of bacteria that create problems.
Spoilage Bacteria and Pathogenic Bacteria.
These can be found in...

1. Bacteria

2. Viruses

3. Parasites

4. Moulds

Food labelling, stock control and sickness should be monitored carefully.

Physical
Physical risks to food safety managment is when there is a chance a foreign object has entered the food process.
This 5 main causes of physical risks to food are....

1. Plastic- From clothing, food packaging, broken equipment.

2. Metal- From equipment, jewellery

3. Glass- From jars, lightbulbs

4. Wood- From pallets, wooden spoons, farm produce

5. Stones/ BonesFrom fruits eg Olives, Apricots, meat products

To prevent cross contamination your FSMS should include a list of do’s and don’t in regards to correct equipment, uniform, storage etc Personal Hygiene is vital to avoid hair getting into foods hair nets and hats should be worn and nails should be kept natural and short.

Chemical
Chemical risks to food occur when food comes into contact with certain chemicals such as....

1. Pesticides

2. Cleaning products

3. Drug residues

4. Allergens

This is where research into your suppliers, washing fruit and veg and correct storage is important, cleaning products should be stored safely and separately to food stock. Pain killers or prescription medication should be kept in staff members personal lockers and should not enter the kitchen environment. Allergens should be watched closely and usually suppliers and labelling can help greatly with this.

Allergen

Food.Gov is a great website for help with food allergen information.

Allergens

Food allergies happen when the immune system – the body's defence against infection – mistakenly treats proteins found in food as a threat. These proteins are known as allergens.

As a result, a number of chemicals are released by our bodies. It's these chemicals that cause the symptoms of an allergic reaction.

Almost any food can cause an allergic reaction but there are certain foods that are responsible for most food allergies. The 14 allergens are on the regulatory list because they have been identified as the most common in the UK and the rest of the EU.

We currently have a variety of children with allergies that we take very seriously at our unit. Each child with an allergy is issued a lanyard, has a menu unique to their allergy, provides us with a signed form and medical evidence. It is vital we safeguard ourselves and the children.

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State the need for,  and benefits of, staff training and the maintenance of staff training  records

Cooks and Assistant Cooks must complete a Level 3 Food Safety and Health and Saftey Course organised by caterlink.
G.A’s must complete a level 2 Food Safety and Health and Saftey Course.
All Courses last 3 Years.
Training Tuesdays offer refresher training throughout the year and we must complete sign off sheets to keep in our Food Safety Managment System.
All staff training records must be updated regularly, all new training must be recorded and refreshed annually.
Training records are personal, they hold staff members names on them but absolutely no personal information. Staff training records are stored in a locked filing cabinet to prevent anyone from gaining access to them.
All Child related information that holds personal records must also be kept in a folder and in a locked filing cabinet as part of our date protection policy.
Any details in regards to staff training records, personal information, dbs checks or disciplinary records are strictly private and can only be discussed by the staff member, Area Manager, Support Manager or Unit Manager.

Training is vital to ensure that we are safeguarding ourselves, our client and the children. Staff need to know the importance of training and the importance of maintaining records.
Training is not only vital as a safeguarding measure but nessisary to ensure we maintain standards and keep up to date with market trends.
Training is important for The Company, Their Staff and Their Client and it hugely benefits all parties.

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4. Understand the controls required for food safety

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4. Understand the controls required for food safety

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Review controls for microbial, physical, chemical and allergic hazards in a specified food business

There are many controls in place within our unit to ensure we are mindful of Microbial, Chemical and Allergic Hazards.

These controls are reviewed throughout the year. I complete a monthly audit to endure I am adhering to procedure and anything I find I can report when I send off my weekly food safety sheet. Termly Audits are completed by my Area Manager, she makes sure everything brought up in a previous check was completed. Annually ESB send in their auditors whom ensure we are onside with regulations and company procedures.

I feel we have all the correct procedures in place to prevent harms.

I recently introduced a new lanyard system into the lunchtime routine as I felt there was a lack of communication between school and kitchen staff and felt there was a really safeguarding issue.

All staff be it in the kitchen or in the school are now aware if a child has a serious food allergy and as such we are able to monitor and ensure we are doing the best we can to ensure the children are safe.

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Discuss methods of monitoring and recording food safety hazards

We have several ways of monitoring and recording food safety hazards.
We are an entirely fresh food site. Food is made fresh daily so there is no need to keep and refrigerate. Food on oursire  must not be frozen or reheated. This is why portion control and keeping waste down is important, we have to know our children’s likes and dislikes and cater for them.
Any opened tins or jars (eg Mayo, Tomato paste) must be transferred to a suitable container and stored correctly after labelling with the correct dates and allergens.
Cooked and chilled temperatures are recorded in our weekly food safety book and anything held in our hotplate  must be temp checked and discarded after 1.5 hours.
As previously stated we have regular audits and any recommendations for change must be completed. EHO also visit us annually to ensure we are maintaining expected standards.
It is everyone’s responsibility to record data on our weekly food safety record. We are each responsible for the tasks we undertake and must record this ourselves.

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5. Understand how to maintain food safety managment procedures 

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5. Understand how to maintain food safety managment procedures 

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Determine the corrective actions required if food safety hazards are not controlled

Sometimes during audits, certain things may be picked up on and it is my responsibilty I make the changes and provide training that ensures staff are on board. We have never had any serious issues during my 4 years but you can get complacent and this is why audits are so important.

Recently I have had to remind staff about the correct use of Rubbish and Food Wastage bins both inside and outside the building.
It was important I reminded staff that Bin Lids should be kept on bins inside the kitchen. Food wasted must be kept separate and place in a food bun provided by the council. Cardboard and plastics must be placed in the recycling bun, boxes must be flattened. If bins are over filled the council refuse to take it overloaded, the school are then charged for extra collections. I had to remind staff that adhering to policy also discourages pests.

We also recently discussed the importance of our uniform, wearing our protective equipment and removing all jewellery. Staff were told failiure to comply could result in further action being taken in the form of a one to one meeting with the support manager.

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Explain methods of verifying the effectiveness of food safety managment procedures

How can we verify procedures?

Procedures are verified through.....

1. Caterlink setting the standard

2. Caterlink providing the facilities

3. Managers communicating procedures

4. Caterlink/ESB/EHO/Managers monitoring procedures

5. Caterlink review procedures

Caterlink provide me with the standards and facilities and it is my duty to train staff accordingly.

I verify and monitor procedures through my weekly paperwork and monthly audits.
Caterlink verify and monitor through their termly audits.
ESB verify and monitor through their annual site visits.
EHO verify and monitor through their annual inspection which provide our scores on the doors.

On occasion a problem may occur and procedures may need to be changed. You can read my food safety statement in 5.1 evidence section.

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Describe circumstances that require adjustments of food safety managment procedures

There could be some circumstances that require adjustments. This could be temporary or permanently. Some of these adjustments could arise from....

Supplier issues: A supplier may send the wrong stock to you. An item they send may well contain nuts. in our case we would have to  refuse the product as we are a nut free school. We may then have to make menu changes according.

Energy Issues: There may well be a Gas, Electric or Water issue. This could mean that we are unable to cook or it is unsafe to use the kitchen all together. We may then have to consider transporting hot food or supplying Cold lunches.

Faulty Equipment: This could result in us not being able to produce food or perhaps hold food at the required temperature for service. This could result in Service delays which in turn affects the running of our clients school day.

Allergy Changes: At any time a child could provide information on a new allegy. We may have to plan a new menu for this child. We would have to supply the parent with a copy of this menu and ensure that the child has a lanyard to wear over the lunch period.

Some of these circumstances could mean a review of the whole system like I had to recently look at with regards to our Allergy System. Some of these circumstances may mean temporarily making changes to the way we do things. For example no Hot Water supply could mean we have to use disposable equipment which goes against the companies guidelines to reduce our carbon footprint.

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Describe how to implement adjustments to food safety managment procedures

We can implement strategies and adjustments quickly and efficiently through good communication.

Supplier Issues (see 5.2) Can be addressed by immediately refusing stock that contains banned ingredients or has arrived damaged or at the incorrect temperature. You must then contact the supplier directly along with your Area Manager and update staff on any menu changes that need addressing. You must remember any changes to the advertised daily menu require you to completed a new pre service allergen checker.

Energy Issues (see 5.2) Should be reported to your site manager in the hope that they will be able to rectify the problem straight away. Failiue to do say may mean shutting down the kitchen which should be worst case scenario. Any changes should then be reported to our client and an agreed plan should take place.

Faulty Equipment Issues should be reported to the site manager who is responsible for overseeing this. He would contact the relevant people to arrange a repair or replacement. In the mean time communicating with Caterlink and Client is important. Equipment may be out of use for a while. Any changes to the menu would have to be agreed with the school, staff and parents would need to be informed. All Eqipment issues need to be reported to Head Office via our weekly food safety book.

Allergy changes have recently been implemented in our school due to the rise in the number of allergy children we now have. We had to make immediate changes and this involved addressing the clients to come up with the best way of recognising specific children. We quickly introduced a system where by we introduced out Lanyards, this has further been adapted following the changes in data protection.

Staff should always be made aware of changes. Daily changes should be discussed during our preservice briefing.

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Outlines strategies for developing and maintaining food safety culture within and organisation

To develop a food Saftey culture within the kitchen requires good communication between the company, clients, managers and staff.

In Caterlink the procedures are set up for us to follow. As long as procedures are followed precisely then no issues should arises. Termly cooks meetings take place to ensure we are kept up to date.

Our client will update us on any procedures we need to follow from their side and this can be done in a variety of ways. Usually in the first case a meeting would be held, followed by an email containing the minutes from this meeting. It would then be my role to create a training plan for staff if needed.

Training takes place in some form weekly. Caterlink requires us to complete our training Tuesdays and this comes by way of termly training packs.

Further site specific training will come from me myself. I usually try and make training engaging and varied to encourage staff participation. I have used Power Point, Training Packs and Job Shadow training amongst other forms. Training records are then updated.

Staff meetings take place monthly with a view we discuss any Health and Safety or Food Safety updates, issues or near misses.

Pre-Service meetings take place daily and are a way to inform staff of any menu changes, to go through allergy information and to ensure customer service is of a high standard. This is usually done as in informal group chat.

For any reason staff need personal training this can be discussed throu an appraisal. Appraisals are often reviewed 6 weekly if staff member have specific training needs.

We have a notice board in the entrance to the kitchen where reminders are placed to refresh staffs memory. This is updated weekly. We also have a daily white board that is updated daily.

If I feel that issues are arising regularly in the same area then I place signs around the kitchen as a gentle reminder to staff. I find this illuminates problems as it doesn’t require discussion or my pointing out mistakes.

Staff in my kitchen know they are free to discuss any issues with me at any time, as a manager I make it my duty to answer or find answers to any questions they may have.

With all the above measures in place we are in a position that encourages a strong working team who are loyal to eachother  and are willing to go the extra mile. A supportive team creates a great working environment and with all the provisions in place we can make sure we are creating a servic that is second to none.