01

FOOD HYGIENE
TRAINING
WORKBOOK
02

Food Hygiene Training Workbook

03

CONTENTS PAGE

Training....................................................................................................................................................... 04

Section 1 - Steps to Food Safety ......................................................................................................... 05

Step 1 – Purchase and Supply............................................................................................................... 06
Step 2 – Receipt of Food........................................................................................................................ 07
Step 3 – Storage – ambient, chilled, frozen........................................................................................ 08
Step 4 – Food Preparation...................................................................................................................... 11
Step 5 – Cooking............................................................................................................................ 12
Step 6 – Hot Holding..................................................................................................................... 13
Step 7 – Cooling and Freezing..................................................................................................... 14
Step 8 - Reheating......................................................................................................................... 16
Step 9 - Food Service (hot and cold)........................................................................................... 17
Step 10 - Transportation of hot and cold food........................................................................... 18

Section 2 – Safe Methods............................................................................................................. 19

Food Allergens: Allergen Control................................................................................................ 20
Temperature Monitoring............................................................................................................... 22
Cleaning standards........................................................................................................................ 26
Fitness to work - Personal Hygiene and illness.......................................................................... 28
Product Recall................................................................................................................................. 31
Ecoli and similar food poisoning organisms.............................................................................. 32
Kitchen Access............................................................................................................................... 33
Work Equipment............................................................................................................................ 34
Incident reporting.......................................................................................................................... 35
Environmental Health Visits and reporting................................................................................. 36
Notes............................................................................................................................................... 37

DOCUMENT CONTROL
Change and review history:

Date Reviewed by Amended Y/N Change description and reason for change
04

TRAINING

All staff engaged in any food handling, service or cleaning will require some degree of food hygiene
training.

Each employee will receive training detailed below, dependent upon their particular job role:

T Food Safety Essentials Moodle and Food Allergen Essentials Moodle

T Food Hygiene Training Workbook and Food Hygiene Training Record
T Refresher training, as and when required
T For those in higher level roles: Employees who undertake considerable food preparation at work will
require full training (CIEH Level 2 or equivalent). In addition to this, we also offer CIEH Level 3 training

See the table below for the training requirements of each specific role:

Induction Programme

Induction training will be carried out as soon as possible after an employee commences employment. The
objective of the training is to ensure that new employees are familiar with all the fundamental aspects of food
safety, which relate to their employment.

All employees will be made aware of the Universities commitment to food safety and the existence of the
policy and associated records.

Training will cover safe working practices, equipment, reporting faults and maintenance procedures.

High standards of personal hygiene are essential so as to lessen the risk of illness borne through food. It is
the responsibility of management to ensure that personal hygiene is addressed in a proactive manner. It
must not be taken for granted that personal hygiene is common sense and that it will be practised habitually
by all food handlers.

For procedures relating to reporting of illness reference should be made to the section of food safety
manual – Fitness to work

Food Hygiene Training Workbook

05

Section 1

Steps to Food Safety

‘The food journey’

Step 1 – Purchase and Suppliers

Step 2 – Receipt of Food
Step 3 – Storage – ambient, chilled, frozen
Step 4 – Food Preparation
Step 5 – Cooking
Step 6 – Hot Holding
Step 7 – Cooling and Freezing
Step 8 - Reheating
Step 9 - Food Service (hot and cold)
Step 10 - Transportation of hot and cold food
06

STEP 1 – PURCHASE AND SUPPLIERS Safety Point

Suppliers that have

What you need to do
been checked will meet
appropriate food safety
Most food suppliers have been chosen via our catering and procurement team,
standards, meaning they
based on quality, safety, menus and supply timings.
can trace food in their food
supply and have good
If a department intends to use a company for the supply of foodstuffs which is
food safety systems in
not included on the ‘Approved’ suppliers list, then the Head of Department must
place
follow the appropriate ‘Procurement’ procedures as set out by Finance. Refer to
OS/01: Purchasing of food for further information.
Why?
1. Most supplies are purchased through national and local contracts which have
Food that is not purchased
had compliance checks carried out on them. Occasional products may be
from an approved supplier
purchased from local suppliers such as from a branch of a national major food
may not be to the quality
retailing supermarket. High risk products such as meats and certain ready to
or safety required
eat food e.g. ham must not be purchased from approved contractors
2. Do not sign any legal contracts
Safety Point
What to do if things go wrong
Hazard Analysis Critical
Control Point (HACCP) is a
1. Report problems with suppliers to your line manager who will then speak to
food safety management
your Health and Safety Adviser
system. It is form of risk
assessment that identifies
Prove it
hazards and the likelihood
of the hazard occurring
T A copy of the University’s “Approved” supplier list can be found on the
Finance webpage
Why?

HACCP is conducted at
Safe methods you need to consider at this part in the journey: each stage of the food
journey to ensure food
T Food Allergens: Allergen Control processes at the University
T Fitness to work - Personal Hygiene and illness are conducted in a safe
manner

Food Hygiene Training Workbook

07

STEP 2 – RECEIPT OF FOOD Safety Point

Check the outer packaging

What you need to do
to ensure it is clean. Remove
outer packaging if damaged
When you receive food from suppliers or outside caterers
or dirty
1. Wash your hands before handling any deliveries
2. Ensure you use a clean calibrated thermometer (disinfected food probe wipes
Why?
can be used to clean the probe before use)
It prevents dirt and bacteria
3. Take the ‘Receipt of food’ control sheet with you to record details including
spreading to other products
time and temperature TM/03:Reciept of food (control sheet)
4. Check the date codes (‘use by’ and ‘best before’) to ensure there is enough
time for use of the products
Safety Point
5. Check the condition and quality of the products
Ensure raw meat deliveries
6. Check that the ingredients (for example on ready made products such as
are kept separate from other
bread) match the standard product ingredient list for allergens
foods
7. Ask the driver for a printout and/or randomly test the temperature of products
(between packs)
8. Move chilled, frozen and hot foods to the correct storage area as soon as
Why?
possible
This helps to prevent harmful
9. Wash your hands after handling deliveries
bacteria, such as E coli,
spreading to other foods
What to do if things go wrong

1. Reject delivery of foods which do not meet the criteria

Safety Point
2. Report any problems to your line manager
Check the ingredient
3. Re-train staff
labels of ready to eat foods
received against allergen
Prove it
information
TM/03: Receipt of food (control sheet)
Why?
T
T Staff Training Record
To ensure we know the
Guidance
allergens in foods are
managed correctly and is
Opening doors at delivery may raise the air temperature of the vehicle but not
prepared correctly
the food.

Vehicle temperatures should be in the range of 0oC to 8oC for refrigerated foods
and ideally -18oC or below for frozen foods.

Hot food should be received at temperatures ideally above 63oC.

For more information refer to OS/02: Receipt of food.

Safe methods you need to consider at this part in the journey:

T Temperature Monitoring
T Fitness to work - Personal Hygiene and illness
08

STEP 3 – STORAGE (Chilled and Frozen) Safety Point

Certain foods need to be

What you need to do
kept chilled or frozen to
keep them safe
1. Keep fridges and freezers clean paying particular attention to contact points
(0ºC to 8ºC ideally 4ºC for
(door handles and seals) and ensure authorised cleaning chemicals are used
chilled food
2. Refrigerators should be operating between 0ºC to 8ºC ideally at a temperature
-18ºC and below for frozen
of 4ºC. Freezers should be operating at -18ºC or below
food)
3. Take temperatures at least twice a day: refer to TM/01: Temperature
Monitoring for full information – ideally check first thing in the morning and
last thing in the evening
Why?
4. Where manual temperature recordings of food are to be taken an appropriate
If not, harmful bacteria can
digital food probe must be procured through a nominated supplier. Such probes
grow
must be accompanied by a valid certificate of calibration. Some areas may use a
probe thermometer, others may have a MONIKA system in place - it will be the
responsibility of the line manager to ensure that food probes are functioning
Safety Point
correctly and if not, they are then replaced in a timely manner
Keep raw food away from
5. Check refrigerator temperatures, using a calibrated probe for example in between
cooked and ready to eat
packs or in a block of margarine, lard etc kept for this purpose only and appropriately
foods
labelled. In some business units this is dealt with using the MONIKA system
6. Remove outer packaging if dirty or damaged, but keep food covered
7. Date label the contents of food when opened or removed from their original
Why?
packaging and decanted into another container. Taking any durability labelling
These can be
on the product e.g. ‘use by date’ or once opened information. This is usually day
contaminated by bacteria,
plus 2 or 3 days depending on the product OS/17: Dating and labelling of food
such as E coli, from raw
8. Once decanted from the freezer a ‘defrost’ date and further ‘use-by’ date must
food and they will not be
be calculated for the product (this is usually day of defrost plus 2)
cooked again to kill the
9. Separate raw and cooked, or ready to eat food. Store raw meats and other raw
bacteria
foods at low level, if they are kept in the same storage facility
10. Check ‘use by’ dates and labels regularly
11. Report any problems to your line manager
Safety Point

It is important to keep
What to do if things go wrong
records up to date at all
times using temperature
1. Discard out of date food immediately or food that has been opened and
monitoring sheets or the
stored for more than the recommended timescales
MONIKA system
2. Discard any ready to eat food that has been contaminated by raw food
3. Take remedial action if air temperatures are not within the range allowed (0ºC
to 8ºC chilled food and -18ºC and below for frozen food)
Why?
4. Move food to other cabinets, if possible and alter the temperature control
You must have evidence
dial to select a different temperature; report fridge and freezer defects, to
that you have carried out
your line manager who will contact an approved refrigeration engineer, with a
the checks and training.
request for repair or replacement
Environmental Health
5. Re-train staff
Officers will want to see
these records and so will
Prove it
our internal food safety
inspector
T TM/04: Storage of food (control sheet)
T Staff Training Record

Guidance on fridge temperature recording

Fridge temperatures will vary considerably if the door is regularly opened and
closed. The important temperature to record is the temperature of the food.
Refer to TM/02: Food temperature probes

Safe methods you need to consider at this part in the journey:

T Temperature Monitoring
T Fitness to work - Personal Hygiene and illness

Food Hygiene Training Workbook

09

STORAGE (Ambient) Safety Point

Check stock regularly and

What you need to do throw away any food that is
past its “use by date” or “best
1. Keep food stores and containers clean and in good condition and dispose of before date” or damaged
any broken or damaged items
2. Refer to OS/03: Storage of food for full information Why?
3. Ensure you check food stock when it is delivered for evidence of pests or pest
damage e.g. insects, mice Food past its date or
4. Keep food off the floor – minimum 15cm damaged packaging (for
5. Put new stock behind old stock to ensure good stock rotation – remember first example blown cans) may
in, first out; to ensure older stock products are used up first not be safe to eat
6. Follow manufacturer’s instructions on how to store foods once they have been
opened Safety Point
7. Keep opened packets of dry food in sealed containers
8. High turnover products such as cereals and flour just need a name label. Check all areas regularly for
Check the ingredients against the product specification evidence of pests
9. Check regularly for out-of-date items and dispose of any as required
10. Report any problems to your line manager Why?
What to do if things go wrong Food can be damaged and
contaminated by pests and
1. Dispose of out-of-date stock will be unsafe to eat
2. Throw away any cans that have “blown”
3. If you see signs of pests, report to your line manager so they can contact the
pest control contractor by making a request to Estates helpdesk
4. Report any problems to your line manager
5. Re-train staff

Prove it

T Staff training record

10

STORAGE DURABILITY Safety Point

Don’t use food after its

‘Use by’ - You will see “use by” dates on food that goes off quickly, such as fish,
“use by” date
meat products and ready prepared salads. Don’t use any food or drink after the
end of the “use by” date on the label even if it looks and smells fine.
Why?
For the use by date to be a valid guide you must follow the correct storage
Food past its date may not
instructions, such as “keep refrigerated”. If you don’t follow these instructions
be safe to eat
the food will spoil more quickly and there is a risk of the growth of food
poisoning bacteria.
Safety Point
If a food can be frozen, its life may be extended beyond the “use by” date but
You can eat food after their
make sure that you follow any instructions on the pack, such as “freeze on the
“best before” date
day of purchase” or “cook from frozen” or “defrost thoroughly before use and
use within 24 hours”.
Why?
Once a food with a “use by” date has been opened, you also need to follow any
The “best before” date is
instructions, such as “eat within 3 days of opening”.
about food quality rather
than food safety
For ready to eat products produced or purchased such as sauces, salads etc.
labels should indicate:
Safety Point
T Allergens
Don’t eat eggs after their
T The name of the product
“best before” date
T Date produced
Use by date
Why?
T

Remember if the “use by” date is tomorrow, you must use the food by the end
Eggs can harbour harmful
of tomorrow, even if the label says, “eat within a week of opening” and you have
bacteria like Salmonella,
only opened the food today.
and these can multiply to
harmful levels if kept after
‘Best before’ - “Best before” dates appear on a wide range of frozen, dried,
this date
tinned and other foods.

Except in the case of eggs, “best before” dates are about quality and not safety
When the date is past it doesn’t mean that the food will be harmful, but it might
have begun to lose its texture or flavour.

For food purchased with ‘best before’ dates and place into another container
such lentils or flour; labels should indicate:

T The name of the product

T Date opened
T ‘Best before’ date

Food Hygiene Training Workbook

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STEP 4 – FOOD PREPARATION Safety Point

Be aware of food safety

What you need to do
hazards:
1. Wash your hands
T Physical
2. Protective overalls must be worn. It is good practice to use disposable
T Microbiological
aprons when handling or preparing raw products. When the same staff
T Chemical
handle raw and ready to eat food alternately (for example during cooking)
T Allergens
there is no need to change protective clothing for different activities, but
care must be taken to ensure that clothing does not become contaminated,
or pose a risk of cross-contamination otherwise it will need to be changed.
Why?
3. Sanitise all food preparation surfaces and equipment before use
Hazards can contaminate food
4. Do not leave foods out of the fridge for longer than necessary
and cause food to be unsafe
5. For full information refer to OS/05: Preparation of food
6. Be aware of hazards that need to be prevented, eliminated or reduced to
acceptable levels, these include:
Safety Point

Always avoid ‘cross-

T Physical: Any foreign material that was unintentionally introduced to food
contamination’
(Examples include glass, a drawing pin, dust, stones from an earring)
T Microbiological: Food contaminated by microorganisms found in the air,
food, water, soil, animals and the human body
Why?
(Examples include bacteria, viruses and moulds)
‘Cross- contamination’ is the
T Chemical: Any chemical contamination present in food that could be harmful
transfer of harmful bacteria
(Examples include cleaning agents, metals and pesticides)
from a ‘source’ to a ‘high-risk’
T Allergens: Food containing ingredients that can cause an immediate allergic
food.
reaction in a susceptible person
(Examples include nuts, wheat and sesame seeds)
Safety Point
7. Remember to keep raw foods away from cooked or ready to eat foods. Raw
Use different equipment and
meats and vegetables should be prepared in a separate area to where cooked
utensils for each task – colour
and ready to eat foods are prepared or served
coded if possible
8. Do not wash raw meats
9. Wash fruits and vegetables before use and clean down after
10. Refer to FA/02: Common food allergens
Why?
11. Ensure that when preparing food containing allergens, clear separation is
Harmful bacteria can be
maintained in terms of equipment and work surfaces
spread to other food by
12. Use colour coded equipment where possible
equipment
13. Return prepared food to the fridge if it is not to be cooked immediately or if it
is to be served cold later
14. Cover and label all food that is placed in the fridge
Safety Point
15. Report any problems to your line manager
Follow good handwashing
techniques after handling
What to do if things go wrong
raw meat or vegetables
1. Discard any foods that are contaminated by raw foods
2. Re-train staff
Why?

To ensure bacteria on the

Prove it
meat or vegetables cannot
be transferred to ready to eat
T Staff Training Record
foods

Safety Point
Safe methods you need to consider at this part in the journey:
Raw foods should be stored
T Cleaning standards away from ready to eat food.
T Food Allergens: Allergen Control They should be stored on the
T Fitness to work - Personal Hygiene and illness bottom shelf in dry storage
areas or if in refrigerators on
the bottom shelf

Why?

This is to ensure cross-

contamination of ready to eat
foods does not occur
12

STEP 5 – COOKING Safety Point

It is essential to cook food

What you need to do
properly. Allow sufficient
time
1. Refer to OS/06: Cooking of food and follow the manufacturer’s instructions on
prepared foods
2. Ensure all frozen food is thoroughly defrosted before cooking if required
Why?
3. Cook food as soon as possible after preparation
To kill harmful bacteria
4. Do not cook too early or leave cooked food (meat, fish or dairy) standing at
room temperature
5. Check the centre of the food with a probe at the end of the cooking time
Safety Point
(80°C for 6 seconds, 75°C for 30 seconds, 70°C for 2 minutes or 65°C for 10
Stir casseroles, gravies
minutes)
and soups during cooking.
6. Visually check meats to ensure that juices run clear, and they are thoroughly
Make meat pies shallow
cooked
and wide instead of deep
7. Check that large pieces of meat, burgers and sausages are all hot throughout
with no pink patches in the centre
8. Do not serve food that does not reach the correct temperature
Why?
9. Report all problems to your line manager
This ensures that heat
is distributed evenly
What to do if things go wrong
throughout the food and
will kill harmful bacteria
1. Do not serve food that does not reach the correct temperature
2. Discard and serve an alternative
3. Re-train staff
Safety Point

Keep raw food away from

Prove it
food that is cooking
Staff Training Record
Why?
T
T TM/05: Cooking of food (control sheet)
Bacteria can spread to
partly cooked food making
it unsafe to eat
Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Food Allergens: Allergen Control
T Temperature Monitoring
T Fitness to work - Personal Hygiene and illness

Food Hygiene Training Workbook

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STEP 6 – HOT HOLDING Safety Point

It is important to keep hot

What you need to do
food hot until serving
4. Occasionally we do hot hold food if delivered hot or prepared early
5. Refer to OS/10: Holding and display of hot food for full information
Why?
6. Preheat hot cupboards ready for use and check temperatures before use and
To prevent bacteria from
record – minimum 63°C
growing.
7. In the event that the temperature of food falls below 63°C for a continuous
period of 2 hours then it must be discarded
8. Record temperatures using the TM/08: Display of hot food (control sheet)
9. Keep food covered
10. Do not keep food in a hot cupboard for more than 1 hour as it will dry out too
much
11. Report any problems to your line manager
12. Check temperature of food again before service

What to do if things go wrong

13. Report any defects with hot cupboards to your line manager who will report it
to an approved contractor for repair
14. Re-train staff

Prove it

T Staff Training Record

T TM/08: Display of hot food (control sheet)

Guidance

If the hot cupboard does not have a built-in thermometer, a free-standing oven
thermometer can be placed inside to take a reading
14

STEP 7 – COOLING AND FREEZING Safety Point

Divide food into smaller

Cooling - What you need to do
portions and put it in
containers or freezer bags
Food that is cooked to be served cold later
before freezing. Cool and
1. Occasionally we do cool and then freeze certain foods such as cakes or food
freeze food within at least
prepared for allergy needs
90 minutes
2. Refer to OS/07: Cooling of food for full information
3. Ensure a calibrated and disinfected probe thermometer is available
4. Reduce the size of food to be cooled by dividing it into smaller portions or
Why?
use shallow trays this will help it to cool quicker
Smaller portions will freeze
5. Cover and place in cooler area of the kitchen or food store. If the room
(and defrost) more quickly.
temperature is high this method should not be used
The centre of larger
6. Stir food regularly while it is chilling down; stirring helps food chill more
portions takes longer to
evenly
freeze, allowing harmful
7. Record temperatures
bacteria to grow
8. Label the food with contents, preparation date and use by date
9. Report any problems to your line manager

What to do if things go wrong

1. Discard food if the temperature does not reach the required temperature
within set timescales, the cooling down period must not exceed 30-minutes
2. Re-train staff

Prove it

T Staff Training Record

Guidance

Blast chilling is an effective procedure for the rapid cooling of food with a
subsequent storage temperature range of 1°C and 5°C being effectively
implemented and managed. Refer to OS/12: Blast chilling of food. Throughout
the process times and temperatures must be recorded in full, using the
appropriate control sheet TM/09: Blast chilling of food (control sheet)

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Temperature Monitoring

Food Hygiene Training Workbook

15

Freezing - What you need to do

Safety Point
1. Occasionally we freeze certain foods such as cakes or food prepared for
allergy needs Freeze hot food as soon as
2. Freeze single portions or batches it has been properly chilled
3. Only freeze with agreement from Head / Senior chef down
4. Cool food as directed in the cooling method, then freeze within timescales set
5. Wrap and label with contents, preparation date and calculate a use by date Why?
usually 3 months post preparation
6. Check items in the freezer weekly The longer you wait before
7. Report any problems to your line manager freezing food, the greater the
chance of harmful bacteria
What to do if things go wrong growing

1. Do not freeze food if the cooled temperature is not reached within 90

minutes. Reject if this is not achieved
2. Discard items 1 month old or more
3. Re-train staff

Prove it

T Staff Training Record

Guidance

There may on occasions the requirement to freeze small quantities of food for
special diets. Blast-freezing is based on the full cooking of food followed by
rapid freezing with a subsequent storage temperature no greater than -18°C
being effectively implemented and managed. Refer to OS/13: Blast freezing
food times and temperatures must be recorded, using TM/10: Blast freezing of
food (control sheet)

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Temperature Monitoring
16

STEP 8 – REHEATING Safety Point

It is important to reheat
What you need to do
food properly
Refer to OS/09: Reheating of food
1. Do not reheat rice or any food which has not been cooked, cooled or stored
Why?
correctly
To kill harmful bacteria that
2. Use the quickest method of re heating i.e. microwave
may have grown since the
3. Ensure the whole product is thoroughly cooked:
food was cooked or cooled
T Stir liquids before temperature probing to ensure even cooking
T Carry out visual checks of the product to ensure it is cooked
T Probe temperature after reheating using a clean disinfected probe in
Safety Point
several places in the product, record the temperature using TM/06:
Do not reheat rice
Reheating of food (control sheet)
4. Serve immediately and do not hold reheated food for a period of time
Why?
5. Do not reheat food more than once
6. Discard any left-over reheated food
Rice can contain spores
7. Report any problems to your line manager
from a harmful bacterium
called Bacillus cereus. If
What to do if things go wrong cooked rice is left at room
temperature, these can
1. Heat further if temperature is not achieved
multiply again. Reheating
2. Discard food that does not reach temperature
does not kill the poison
3. Re-train staff
produced by the bacteria
creating a risk of food
Prove it poisoning
T Staff Training Record
T TM/06: Reheating of food (control sheet)

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Temperature Monitoring

Food Hygiene Training Workbook

17

STEP 9 – FOOD SERVICE (HOT AND COLD) Safety Point

Food needs to be covered

What you need to do
as soon as possible after
cooking or preparation
1. Wash your hands
2. Refer to OS/11: Service of food
3. Keep food covered. All food leaving the kitchen must be covered where
Why?
being transported to areas away from the immediate kitchen area
To prevent cross
4. Hot food products should be served as soon as possible after cooking
contamination or physical
5. Discard food if out of temperature
contamination
6. Cold food products should not be at room temperature for service for longer
than necessary and come into rooms after hot food is served
7. Discard any left-over food at the end of service and recycle into the food
Safety Point
waste container. Do not keep left-over food
Food should be served as
8. Any food which is prepared to be served cold should be covered, labelled
soon as possible
with contents and date and stored in the fridge until service time

What to do if things go wrong Why?

It prevents a time delay that

1. Do not serve any cooked or ready to eat food that has been in contact with
will allow bacteria to grow
raw food
2. Do not serve any hot food that has not reached the correct temperature
3. Re-Re-train staff

Prove it

T Staff Training Record

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Food Allergens: Allergen Control
T Temperature Monitoring
18

STEP 10 – TRANSPORTATION OF HOT AND Safety Point

COLD FOOD
Temperatures of food
need to be record
What you need to do after packing/delivery
and once delivered
Transportation of Hot Foods: to site
1. Refer to OS/14: Transportation of food
2. Return food containers to the hot cupboard or oven if there is any delay in packing. Any Why?
food with temperatures below 75°C must be quickly re-heated to at least 75°C
3. Monitor and record food temperatures before packing into boxes This helps us prove
4. Keep food covered. All food leaving the kitchen must be covered that temperature of
5. Distribution and delivery must be achieved within 60 minutes from completion of food being delivered
the cooking process. Consumption of hot food to be achieved within 2 hours of is maintained at a safe
completion of the cooking process level
6. After production the kitchen should record the time and temperature on dispatch,
and the record should accompany the food to the place of delivery Safety Point
7. Temperature and time of arrival of hot foods to be recorded by receiving kitchen
staff on receipt Refer to TM/11: Transportation of food (control sheet) Food should be
8. Kitchen staff to transfer hot food to pre-heated hot cupboards on receipt of delivery served as soon as
(if available) or serve immediately possible after delivery
9. Discard any left-over food at the end of service and recycle into the food waste
container. Do not keep left-over food Why?
Transportation of Chilled Foods: It prevents a time
1. Any food which is prepared to be served cold should be covered, labelled with delay that will allow
contents and date bacteria to grow
2. Food should only be taken out of refrigerated storage just before packing and all food
to be transported using insulated containers, which have been chilled before use Safety Point
3. Monitor and record food temperatures before packing into boxes
4. Distribution and delivery should be achieved within 2 hours from completion of the You should place hot
packing process foods:
5. Temperature and time of arrival of cold foods is to be recorded by the receiving T in pre-heated
kitchen staff on receipt and they should then transfer cold food to refrigerators or containers
serve immediately T into boxes quickly
in an efficient
Discard any left-over food at the end of service and recycle into the food waste manner
container. Do not keep left-over food T tightly to reduce
1. Consider options for the display of chilled food items refer to OS/08: Display of heat loss to air
chilled food and record any temperatures on the TM/07: Display of Chilled Food - space
Control Sheet T use appropriately
2. Refer to OS/08: Display of chilled food for full information sized tins and
containers
What to do if things go wrong
Why?
1. Discard food that is not received within 60 minutes and use alternative food provisions
2. Foods below 63°C must be reheated before service to at least 75°C for 30 seconds To keep the food
3. Any food which has been below 63°C consume within 2 hrs from the initial time warm and safe
temperature recording
4. If the air temperature of the cool box is above 8°C probe at least 2 food types. If
food is below 8°C refrigerate immediately if above 8°C reject
5. Re-train staff

Prove it

T Staff Training Record

Section 2
T TM/11: Transportation of food (control sheet)

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Temperature Monitoring

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Safe Methods
Food Allergens: Allergen Control
Temperature Monitoring
Cleaning standards
Fitness to work - Personal Hygiene and illness

Additional info

Product Recall
Ecoli and similar food poisoning organisms
Kitchen Access
Work Equipment
Incident reporting
Inspections by Environmental Health Officers
20

ALLERGEN CONTROL –
WORK METHOD AND RULES

Food allergy is caused when the body mistakenly

makes an antibody to fight off a specific food.

The next time that food is eaten it triggers an immune

system response which results in the release of
histamine and other substances in the body which can
cause various symptoms.

Allergic reactions usually happen quickly within a few

minutes of exposure to an allergen (see appendix 1
for the 14 most common types of allergens).

They can cause:

T Sneezing
T Runny or blocked nose
T Red, itchy, watery eyes
T Wheezing and coughing
T A red, itchy rash
T Worsening of asthma or eczema symptoms

Most allergic reactions are mild, but occasionally a severe reaction called anaphylaxis or anaphylactic shock
can occur. This is a medical emergency and needs urgent treatment.

Safety Points and Rules Why?

If someone asks if a dish contains a certain food, check all the If someone has a severe allergy, they
ingredients in the dish (and what they contain), as well as what can react to even a tiny amount of the
you use to cook the dish, thicken a sauce and to make a garnish food they are sensitive to.
or salad dressing. Always follow menu preparation guidance and
information.
Keep an up-to-date ingredients list of ready to eat foods purchased This is so you can check what is in
from our suppliers and check this regularly against the label of the them.
packaging to see if anything has changed. Always check the label
for allergens on retail purchases.
When you have been asked to prepare a dish that does contain This is to prevent small amounts of the
an allergen food, make sure work surfaces and equipment have food that a person is allergic to getting
been thoroughly cleaned first. Make sure staff wash their hands into the dish accidentally.
thoroughly before preparing the dish.
Ensure detailed information on the name or description of dishes is This provides customers with food
given on the menu that contains one of the prescribed allergens. allergy information to help to spot
dishes contain certain foods.

What you need to do

1. Make sure you keep the ingredient information provided by our supplier for all ready-made products and
staff know to check it against packaging.
2. Follow menu guidance and preparation information – ensure allergen information is displayed on the menus.
3. Make sure all your staff understand how important it is to check all the contents of a dish if asked by a
customer who has a food allergy.
4. Ensure that before a food dish for someone with a food allergy is prepared, staff are cleaning effectively
first and using clean equipment.
5. Note: Food intolerance does not involve the immune system. Reactions may be triggered by an inability
to digest a particular food and although not usually immediately life threatening can be a debilitating and
distressing condition. Symptoms are not usually immediate, however can be unpleasant and severe in
some cases, and can affect long-term health.

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What to do if things go wrong

1. Do not serve any food which you believe may have become contaminated with allergens to a customer
who is allergic to them
2. Ensure you follow first aid procedures if needed for anyone with an allergic reaction
3. Log any incident
4. Re-train staff

Prove it

T Complete allergen record sheets

T Staff Training Record – Allergen Training Moodle

Reference documents:

FA/01: Food allergy and anaphylaxis

FA/10: Food intolerance
FA/11: Common food intolerances

Appendix 1: 14 common types of allergens

22

TEMPERATURE MONITORING
– WORK METHOD AND RULES

Refrigerators and Cold Receipt:

Legally 0°C to +8°C – Optimum range of 0°C to +4°C –

critical limit 12°C, see appendix 1

Action to be taken if the temperature is above 8°C during

your day or shift
1. Check the operating temperature using a
thermometer
2. Move food to another fridge if possible or keep
doors closed, which will hold the temperature for a
short time
3. In the event that the temperature of food has risen
higher than 8ºC but not above 12ºC for a period of
less than 2 hours then food should be transferred to
an alternative unit which is capable of maintaining a
safe temperature of < 8ºC and/or consumed within
12 hours or otherwise discarded
4. If problems continue, inform your line manager so they can contact the Estates department for repair or
replacement

Action to be taken if the temperature is below 0°C (so much colder)

1. Adjust the temperature setting and check again after 2 hours
2. Conduct visual checks on the food as colder temperatures may result in food freezing which may affect the
quality and appearance of the food
3. If the problem continues, inform your line manager to log for repair

Frozen Food

Acceptable range is –18°C to –24°C – see appendix 1

Critical Limit –15°C

Action to take if temperature is above –18°C

1. Check the operating temperature using a thermometer inserted between food packs
2. If the temperature is between –18°C, then the food should be kept within the unit and the operating
temperature should be adjusted. KEEP THE DOOR CLOSED
3. Food that is still frozen can be moved to an alternative freezer if available
4. Check the temperature again after 2 hours. If the temperature has recovered continue to check throughout
your shift
5. If the problem continues, inform your line manager to log for repair
6. No partially defrosted food should ever be re-frozen

Action to take if the temperature is colder than –24°C

1. Adjust the freezer unit setting to ensure the storage temperature is within acceptable temperature range
2. If problem continues, inform your line manager to log for repair

NOTE: Storage temperatures colder than – 24oC do not represent a food safety risk but can affect the quality
of food. The efficiency of the unit may be affected and can lead to increased defrosting routines.

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Defrosting of Food

Safety Points and Rules Why?

Food should be thoroughly defrosted before If food is still frozen or partly
cooking, unless manufacturer’s guidance frozen it will take longer to cook
tells you to cook from frozen and the centre may not reach a
temperature high enough to kill
bacteria
Keep foods that are defrosting in the fridge Defrosting food liquids can
in a covered container below ready to eat contain harmful bacteria that can
foods contaminate other foods

1. Refer to OS/04: Defrosting of food and follow manufacturer’s instructions on frozen foods
2. On the whole ready to eat food should not be frozen. If the need arises for example for certain special
dietary requirement foods such a vegetarian food or gluten free food, then this should be defrosted in
sealed containers in the fridge and used within timescales set. Date and label food with a discard date
3. Where required, defrost frozen meat at the bottom of the fridge in a container and use within 24 hours.
Date and label food with a discard date
4. Keep defrosting foods in a covered container to prevent any liquid dripping onto other foods
5. Check food is completely defrosted before cooking
6. Report any problems to your line manager

What to do if things go wrong

1. Re-train staff

Prove it

T Staff Training Record

Safe methods you need to consider at this part in the journey:

T Cleaning standards
T Food Allergens: Allergen Control
T Temperature Monitoring
T Fitness to work - Personal Hygiene and illness
24

Temperature Control – Cooking, Hot Holding, Hot Delivery/Receipt

– Work Method and Rules

The centre of cooked food should be reaching at least 75°C for 30 seconds
Hot food being delivered should be held at 63°C and above

Action to be taken if the temperature is below 75°C or 82°C when probing food being cooked
1. Carrying on cooking food until this temperature is reached, making sure the food is visually checked
2. Reject food if temperature cannot be reached

Action to be taken if the temperature is below 63°C for food being hot held or delivered
1. Preheat hot cupboards ready for use. Check temperatures before use and record – minimum 63°C
2. In the event that the temperature of food falls below 63°C for a continuous period of 2 hours then it must
be discarded

Reporting Procedure

Report all incidents to your line manager

Appendix 1: Temperature ranges diagram

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TEMPERATURE PROBES – WORK METHOD AND RULES

Safety Points and Rules Why?

It is essential to know when a probe is working correctly So that you can rely on the readings
It is important to keep the probe clean It can spread dirt and harmful bacteria to the
food you are testing

What you need to do

1. Sample temperatures must be taken at the ‘core’

of the product and once the digital display has
stabilised this would normally indicate the correct
temperature
2. Probes must be cleaned and sanitised, with
an appropriate sanitising wipe between each
sample temperature to eliminate the risk of cross-
contamination of other foods.
3. The casing must be cleaned and sanitised
on a regular basis to reduce the risk of cross
contamination, if a protective rubber boot is fitted
then this must be removed, cleaned and sanitised
separately
4. Where the Monika system of temperature recording
has been implemented food handlers will adhere
to the manufacturers working guidelines but in the
same instance observe the procedure mentioned in
this section
5. Do not leave your probe inside a fridge or on a hot
surface
6. In some areas calibration keys may be used; these keys allow the user to check the thermometer is
accurate – your line manager will brief you if you need to use these
7. Store safely to prevent damage
8. Replace the battery when low and keep spare batteries

What to do if things go wrong

1. If the reading is outside the range replace the probe

2. Re-train staff

Prove it

T Complete the temperature records

T Staff Training Record

Guidance

A simple way to check the probe and calibrate it is to put it into iced water or boiling water
T The reading in iced water should be between -1° C and + -1° C
T The reading in boiled water should be between 99° C and 101° C

It is advisable to have at least one extra probe as a spare so that you are never without an instrument

Use the TM/12: Calibration of Probes - Control Sheet to record calibration.

26

CLEANING STANDARDS –
WORK METHOD AND RULES

Cleaning is a fundamental principle for ensuring high

standards of food hygiene and is an integral part of any
profitable business and will ensure compliance with
relevant legislation. Effective and regular cleaning and
disinfection will:

T Remove extraneous matter conducive to bacterial

growth
T Reduce the risk of food poisoning and food spoilage
T Promote a favourable image to customers and
potential customers
T Remove materials that may provide pests with
harbourage and food
T Reduce the risk of foreign objects contaminating food
and subsequent customer complaints
T Ensure a safe and pleasant working environment,
which will promote effective working; and prevent
damage to or reduction in, the efficiency of
equipment.

Refer to HS/01: Cleaning and disinfection for full information.

Safety Points and Rules Why?

It is important that all catering staff keep their work To get rid of harmful bacteria and stop them
areas clean and tidy at all times. A “clean as you go” spreading.
procedure should be applied. Effective cleaning is
essential. Use disposable clothes and dispose of
after use / shift
Regularly wash/wipe and disinfect all items that Keeping these clean will prevent dirt and bacteria
people touch regularly, such as work surfaces, taps, being spread to people’s hands and then to food
door handles, fridge and freezer handles, switches
etc. Only use authorised chemicals to do this
Pay attention to equipment with moving parts and Equipment can be difficult to clean but it is important
ensure you have been trained on the specific piece to stop bacteria and dirt building up
of equipment before dismantling any parts
Wash as many items through a dishwasher as Dishwashers operate at high temperatures, so it is a
possible if they are dishwasher proof. Dishwashers good way to clean, disinfect and kill bacteria
can achieve temperatures in excess of 82ºC
Cover food or move it away from areas that are To prevent dirt, bacteria or cleaning chemicals getting
being cleaned into food
If you have any equipment or areas that are difficult You are still responsible to make sure these are
to access for cleaning, report this to your line cleaned but some help may be required to reduce risk
manager of accidents and for cleaning to be effective
Sanitiser should be used in the cleaning process Sanitiser is a chemical used for removing visible dirt,
food particles and killing bacteria to an acceptable
level
Only approved sanitiser should be used in the Our sanitiser complies with guidelines and is effective
cleaning process in killing E-coli
Ensure cleaning is carried out thoroughly using To ensure that work surfaces are sanitised effectively
authorised chemicals, made at the appropriate to prevent the cross-contamination of equipment
dilution and applied for the appropriate contact and/ or ready to eat foods
time as per manufacturer’s instruction

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What you need to do

1. Wash hands before cleaning and apply any Personal Protective Equipment (PPE) required for cleaning
2. Ensure good handwashing techniques are followed, full information can be found within the guidance
FW/06: Hand wash facilities and effective washing of hands.
3. Cleaning and disinfection of preparation surface should follow a 6-stage process:
- Firstly, remove visible dirt and food particles using a disposable cloth
- Pre-clean; the removal of loose debris, by way of wiping, scraping, pre-rinsing or pre-soaking
- Main clean; application of detergent and loosening of the main body of dirt
- Intermediate rinse; removal of loosened dirt and detergent residues
- Disinfection; elimination of micro-organisms to a safe level; apply the disinfectant sanitiser following the
instruction for the correct contact time according to the manufacturer’s instructions. Wipe down with a
disposable cloth once the contact time has expired
- Final rinse; removal of disinfectant residues, if applicable; and
- Drying; removal of final rinse water and storage to prevent contamination (this can be carried out by air-
drying, by using disposable towels or clean dry cloth)
- Where light soiling is evident, the pre-clean can be combined with the main clean
4. Make sure that you have a good supply of authorised cleaning materials available for use and they are
diluted if applicable correctly
5. Equipment and utensils that have come into contact with raw food should be disinfected in the dishwasher
Refer to HS/03: Use of dishwashers for full information.
6. These achieve temperature of 82ºC on rinse; as verified with the manufacturer and should be serviced
regularly
7. Follow the areas cleaning schedule
Cleaning schedules should be followed and recorded accordingly, refer to HS/04: Cleaning schedules
for more information.
8. Store cleaning chemicals correctly
9. Wash hands after cleaning
10. Check that everywhere is clean and tidy when you leave the kitchen area
11. Remove refuge as necessary
12. Report any problems to your line manager

What to do if things go wrong

1. If you find any item in your kitchen is not clean, wash and disinfect it
2. Review the cleaning schedule
3. Discard any food that has come into contact with cleaning chemicals
4. If the dishwasher fails, inform your line manager who will log the equipment for repair. In the interim
period clean and disinfect a sink and use this for the washing of items
5. Re-train staff

Prove it

T Cleaning schedules
T Staff Training Record

Reference documents:

T HS/02: Hazards arising from cleaning

T HS/05: Control and disposal of refuse
28

FITNESS TO WORK
(PERSONAL HYGIENE AND
ILLNESS) - WORK METHOD
AND RULES

Food handlers have a legal and moral responsibility

to ensure pathogenic organisms responsible for food
poisoning are not introduced into the internal food chain,
by failure to observe fundamental principles of good
personal hygiene. Food handlers shall be in good health
and must exercise hygienic habits to prevent the
direct (Direct cross-contamination; occurs when bacteria are transferred direct to a ‘high-risk’ food from a
‘source’) or
indirect (Indirect cross-contamination; occurs when bacteria are transferred from a ‘source’ to a ‘high-risk’
food via a ‘vehicle of infection’) cross-contamination of food

Safety Points and Rules Why?

Hands All staff must thoroughly wash their hands: Hands are the main cause of transferring
harmful bacteria to food.
T When entering the kitchen and before
handling food Hand washing is one of the best ways to
prevent bacteria from spreading.
T After - using the toilet; handling raw meat,
poultry and eggs; handling waste and after Dirt and harmful bacteria can easily be
cleaning; handling the hair, touching the spread from hands to food, work surfaces
mouth or nose; touching a cut or a dressing; and equipment
eating before touching ready to eat food
Covering cuts or wounds will prevent
Do not use hand wash basins for any other blood and bacteria from contaminating
purpose but to wash your hands. Always use food. The waterproof dressing should be
recognised handwashing techniques. Follow of a noticeable colour e.g. blue in order
the guidance on handwashing techniques; see to make it more identifiable if it should
appendix 1 fall into food

Cover cuts and wounds on hands or other

exposed parts of the body with an appropriate
waterproof dressing. Cuts on hands may require
additional protection in the form of waterproof
fingerstalls or gloves
Nails Fingernails should be short and clean with no Both can contaminate food. Nail polish
nail polish or false or gel nails to be worn can mask dirt under nails and polish can
chip. False nails can fall into food
Do not taste food with fingers, instead use a
clean spoon Hands are the main cause of transferring
harmful bacteria to food
Gloves When gloves are used for cleaning, they must Cross contamination can occur if gloves
be changed regularly. They should not be are not clean and if they are shared
shared with other members of staff
Gloves can be contaminated by dirty
When gloves are used for handling food, hands hands when they are being put on.
must be washed before putting on the gloves Similarly, hands can be contaminated by
and after taking them off the outside of the gloves when they are
removed
Gloves must be changed between tasks
Cross contamination can occur spreading
bacteria from food to food and from
surface to surface

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Hair Hair should be kept clean. Medium and long This prevents hair contaminating food
hair should be tied back, and a hat worn when
preparing food

Do not comb, brush or re-arrange hair in a food

room
Jewellery All jewellery must be removed Jewellery and personal items can
and personal harbour and spread dirt and bacteria
items One plain ring will be allowed to food. It also presents a physical
contamination risk
Visible piercings that cannot be removed will need
to be covered with a blue waterproof dressing

Personal items used outside of the working

environment examples include sweets, personal
mobile phones and audio devices. These items
must not to be brought into food preparation
areas, as they pose a risk of contamination
Illness Illness, especially vomiting and diarrhoea Anyone suffering from these symptoms
symptoms, must be reported to your line can carry harmful bacteria on their
Manager immediately hands which can be passed on to
food, equipment and surfaces. Harmful
Staff suffering from vomiting and diarrhoea bacteria can still be carried for 48 hours
should not return to work until they have not after symptoms have stopped
had any symptoms for 48 hours
Please consult your doctor for further
In addition to the reporting of vomiting and/or advice
diarrhoea food handlers must also report other
medical conditions such as infected wounds, Bacteria can be transferred
skin infections, sores, boils and styes; discharge contaminating food
from the ears, eyes, nose and mouth; acute
coughs and colds
Habits Staff should not eat or smoke in food Bad habits present a risk of cross
preparation rooms contamination to food

Staff should also avoid touching their face and

nose or coughing and sneezing near food

Smoking is prohibited around food and on

returning to a food area after smoking in a
designated area all food handlers must wash
their hands before starting work
Uniform All staff must wear clean personal protective Wearing PPE will reduce the risk of cross
equipment (PPE) at all times. It should be kept in contamination
good condition
Clothes can bring dirt and bacteria into
PPE can include aprons, gloves, hats etc. food preparation areas
No external personal clothing is to be worn.
Protective clothing should not be worn outside This is to reduce contamination
the premises (e.g. travelling to and from work)
This is to offer some protection against
Remove protective clothing when taking short spillages and reduces the risk of slips
breaks or visiting the toilet and falls

Additional clean protective over-clothing should They show dirt and therefore encourage
be available for other staff to use when entering regular replacement with a clean uniform.
the food rooms and when serving food This reduces physical contamination and
offers some protection to the wearer
Shoes must be clean and strong and completely
cover the feet. No open shoes should be worn

Ideally work clothes should be light in colour

and have long sleeves
30

What you need to do

1. Follow all the safety points and rules and report any illness or problems with hygiene practices to your line
manager
2. Fill in ‘FW/04: Infection reporting requirements for food handlers’ on your induction
3. Complete a ‘return-to-work’ interview on return from illness to ensure you are free from symptom particular
with sickness and diarrhoea

What to do if things go wrong

1. If staff are unfit for work, they must be removed from food handling duties and sent home
2. Dispose of any unwrapped food which they may have handled
3. Re-train staff and record the training

Prove it

T Re-train staff and complete the Staff Training Record

T Check the ‘return to work’ interview

Reference documents

FW/05: Personal hygiene

FW/02: Reporting of vomiting and/or diarrhoea
FW04: Infection reporting requirements for food handlers
FW/01: Gastro-intestinal Illness in Food Handlers
FW/03: Reporting of infectious illness

Appendix 1: Hand Washing Technique

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ADDITIONAL INFORMATION

Product Recall – Work Method and Rules

Safety Points and Rules Why?

Sometimes food is recalled for food safety Manufacturers and/or distributors may initiate a recall
or other reasons. We must ensure recalled at any time to fulfil their responsibility to protect public
products are either sent back to the suppliers or health from products that present a risk of injury or gross
disposed of deception or are otherwise defective

What you need to do

1. Guidance and instructions will be issued at the time of the recall

2. Ensure the guidance and instructions issued are followed and all food effected is removed
3. Re-train staff

What to do if things go wrong

1. Inform your line manager if you become aware of food that is subject to recall being used in the
production of food
2. Dispose of any food any affected food immediately
3. Re-train staff
32

ADDITIONAL INFORMATION

E coli and similar food poisoning organisms

and how we control them

Safety Points and Rules Why?

Do not wash raw meats or disposable Bacteria on the meat can be splashed
packaging used for meats around sinks and preparation surfaces
contaminating other areas and foods.
Cooking will kill any harmful bacteria on
the meat
Use separate preparation areas and To prevent harmful bacteria, such as
sinks for raw foods and ready to eat E coli, on raw meat and vegetables,
foods (where possible) contaminating surfaces where the
contamination may be passed to ready
to eat foods

T General
There is a risk of cross contamination from any harmful bacteria on raw foods being passed onto ready to eat
foods. E coli 0157 have been identified as being particularly important and the Government has introduced
guidelines that we are expected to comply with and will be measured against in our steps to prevent food
poisoning (https://www.food.gov.uk).

T Preparation
If raw meat preparation is required a separate working area for the handling, storage, and preparation of raw
foods, including meat if not pre-prepared, and raw vegetables should be made available, you should label
these areas for raw meat only.

Where this cannot be done due to space, a suitable barrier, such as a chopping board or a container, can be
used on the surface.

Worktops must be thoroughly cleaned and disinfected after the area has been used to prepare/handle raw
foods before it can be used for ready to eat foods.

Raw meat should not be washed under any circumstances.

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ADDITIONAL INFORMATION

Kitchen Access – Work Method and Rules

Safety Points and Rules Why?

Limit the amount of people who have access to the To reduce the risk of bacterial and physical
kitchen contamination

What you need to do

Ensure that:
1. Anyone entering the kitchen must wash their hands before touching any food or equipment
2. All staff must leave the area clean and tidy
3. Clean all areas after any maintenance work
4. Report any problems to your line manager

What to do if things go wrong

1. Discard any food that has been contaminated whilst maintenance has been carried out
2. Re-train staff

Outside visitors or contractors:

1. Establish the nature of the visit (e.g. meter reading, repairs etc.)
2. Ensure that there are no spillages or obstacles that could cause accident or injury to the visitor
3. If possible, arrange for visiting times when food is not being prepared
4. Contractors should work in a clean and safe manner and all areas should be cleaned when work is finished

Prove it

T Visitors have to sign in or accompany staff members

34

ADDITIONAL INFORMATION

Work Environment – Work Methods and Rules

Safety Points and Rules Why?

Do not use:
Damaged or broken equipment Loose parts, splinters of glass, wood or metal can fall
Glass or wooden equipment into the food and maybe difficult to detect
Paperclips, staples and drawing pins in kitchen areas
Keep areas clean and tidy to control pests, if you do This is to stop insects and rodent droppings
see any signs of a pest report them contaminating surfaces and food, as well as
spreading bacteria
Clean and clear as you go Keeping surfaces clean and clear will help prevent
Throw away packaging as soon as you remove it objects getting into food

What you need to do

1. Follow the safety points and rules listed above

2. Report any problems to your line manager

What to do if things go wrong

1. If you know that chemicals, packaging, pests, or any other object has got into food, dispose of it
2. Review the storage of chemicals
3. Take immediate action on any signs of pests and review pest control arrangements
4. If you find objects in food that has been delivered, reject the delivery if possible and report the incident to
your line manager
5. Report broken or defective equipment to your line manager
6. Re-train staff

Prove it

T Pest control log or log online with the pest control contractor
T Staff Training Record

Reference documents:

T DD/08: Pest control and reporting

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ADDITIONAL INFORMATION

Incident Reporting – Work Method and Rules

Safety Points and Rules Why?

Report any incidents that could affect It is important; by reporting incidents corrective action can be taken
food safety to stop the incident happening again and developing further

What you need to do

Report the following incidents to your line manager immediately:

1. Food safety related issues
1. Customers or Food handlers who are ill e.g. are suffering from vomiting or diarrhoea
1. Loss of services water, electricity or gas
1. Problems with the temperature or loss of power to fridges or freezers
1. Repairs or maintenance issues with equipment or structure
1. Customer complaints/feedback to duty / service managers

What to do if things go wrong

1. Report all maintenance and equipment breakdown to your line manager

1. Remove/isolate any immediate dangers, i.e. switch all equipment off, close off area
1. Remove food from service / store separately any food being referenced
1. Re-train staff

Prove it

T Complete relevant reports, Incident logs, Assure, DM reports

T Staff Training Record

Reference documents:

T DD/01: Customer feedback

T WE/04: Disruption to water supply
36

ADDITIONAL INFORMATION

Environmental Health Visits and Reporting – Work Method and Rules

T Local authorities are required to maintain a register of all food businesses in its area and implement a
rolling program to ensure that all food businesses are inspected on a regular basis
T Local authorities have a legal duty to carry out food safety inspections of food premises, such inspections
are normally undertaken by a Food Safety Officer (FSO) working for the appropriate Environmental Health
Department
T Local authority officers with legal powers to ensure that food businesses comply with food safety
legislation; powers include:
1. Power of entry at any reasonable time
2. Power of inspection
3. Power of removal - food that presents risk to persons e.g. unfit food

If an authorised officer has reasonable grounds for believing that a food business operator is failing to
comply with the Hygiene regulations, he/she may by a notice served on that person

They may serve a hygiene emergency prohibition notice. This has the effect of prohibiting the continued use
of the equipment or premises or a particular handling process

In the event of a visit, the following action should be taken:

1. Ask for identification and contact your line manager immediately
2. Do not refuse entry unless identification is not provided. The Officer has powers of entry at all times that
the premises are in use
3. Ask the reason for the visit – routine inspection or complaint (If the visit is about a complaint, ask for as
many details of the complaint as possible)
4. The senior person present should accompany the Officer throughout the inspection
5. Take notes of all items raised by the Officer as you go around including conditions found, answers given by
staff, etc
6. Be polite and helpful
7. If you need any help, please call your Health and Safety Advisor
8. Log the visit on Assure / provide update to senior manager

Reference documents:

T FSI/02: Local Authority Inspections

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NOTES
38

NOTES

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NOTES
40

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