Document

Food Hygiene Policy

Responsible Directorate:

Public Health

Responsible Director:

Dr Judith Hooper

Date Approved: 25 March 2009

Committee: Governance Committee

NICE GUIDANCE Once NICE guidance is published, health professionals are expected to take it fully into account

when exercising their clinical judgment. However, NICE guidance does not override the individual responsibility of health professionals to make appropriate decisions according to the circumstances of the individual patient in consultation with the patient and/or their guardian or

carer.

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Version Control Current versions of all policies can be found on NHS Kirklees internet and intranet. If printing a document, please check internet/intranet for most up-to-date version. Document Title: Food Hygiene Policy Document number: 1 Author: Jenny Scholefield, Hotel Services Manager Contributors: Version: 0.3 Date of Production: March 2009 Review date: March 2012 Postholder responsible for revision:

Hotel Services Manager

Primary Circulation List: Head of Corporate Governance and Services Estates Manager Head of Localities Head of Therapies Infection Prevention and Control Team Patient and Public Involvement team Ward Manager HVMH

Web address: Restrictions: None Standard for Better Health Map Domain: Fourth: Patient Focus Core Standard Reference: C15 Performance Indicators: 1. Where food is provided, healthcare organizations

have systems in place to ensure that; a) patients are provided with a choice and that it

is prepared safely and provides a balanced diet; and

b) patients individual nutritional, personal and clinical dietary requirements are met, including any necessary help with feeding and access to food 24 hours a day.

2. Healthcare organizations continuously improve the patient experience, based on the feedback of patients, carers and relatives. .

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Contents Section Page

1 Introduction 5 2 Associated Policies and Procedures 6 3 Aims and Objectives 6 4 Scope of the Food Hygiene Policy 6 5 Accountabilities and Responsibilities 7 6 The Rules of Food Hygiene 8

6.1 Selection of Suppliers/ Providers of Food and Beverage Services

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6.2 Legal Requirements 8 6.3 Personal Hygiene 9 6.4 Health of Food Handlers 10 6.5 Cleaning and Maintenance 12 6.6 Serving of Patient Meals 13 6.7 Pureed and Softened Food and the use of Blenders 13 6.8 Food brought in by Carers and Friends 15 6.9 Disposal of Waste Food 15

6.10 Use of refrigerator 16 6.11 Supply of Catering Equipment, Breakdown and Repair 17 6.12 Storage of Food Products 17 6.13 Use of Microwave Ovens 19 6.14 Use of Water Coolers 19 6.15 Control of Food Hygiene within Rehabilitation Training

Kitchens 20

6.16 Staff Rest Rooms and Facilities/Responsibilities 22 6.17 Pest Control 22 6.18 Vending Machines 22

7 Equality Impact Assessment 23 8 Training Needs Analysis 23 9 Monitoring Compliance with this Policy 24 10 References 24 11 Appendices 25

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Appendix Section Page

A Staff Training Record 25 B Personal Hygiene 26 C Staff Health 27 D Cleaning 28

D2 Outline of the Kitchen Cleaning Schedule 29 E Structure and Equipment 30 F Chilled Products/ Ready to Eat Products 31 G Frozen Food Storage 32 H Ambient Dried/Tinned Products Storage 33 I Servery Service 34 J Pureed and Softened Food and the Use of Blenders 35 K Service of Soaked Food 36 L Pest Control 37 M Water Coolers 38 N Approval of Suppliers Checklist 39 O Format for Environmental Audits and Monitoring

Compliance with NHS Kirklees Food Hygiene Policy 41

P Definitions 44 Q Key Stakeholders Consulted in the Development of the

Policy/Procedure 45

R Equality Impact Assessment Tool 45 S Record of the Circulation/Instruction of Staff of the

Requirements of the Food Hygiene Policy 46

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Policy Statement

NHS Kirklees will ensure that food handlers and NHS Kirklees premises, in which food is stored, prepared or handled, comply with current food hygiene legislation.

1. Introduction The Food Safety (General Food Hygiene) Regulations 1995 Regulation 4(3) requires: ‘A proprietor of a food business shall identify any step in the activities of the food business which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed…’ Regulation 4(3) is designed to make businesses focus on the activities critical to food safety in their business, and to find ways of controlling them. NHS Kirklees:

- Has a service level agreement for the provision of meals and beverages to patients at Holme Valley Memorial Hospital,

- Nursing staff make beverages, serve meals and provide snacks for inpatients;

- Has an informal agreement with the Royal Voluntary Service for the sale of food and beverages to patients, staff, visitors at Holme Valley Memorial Hospital;

- Provides rehabilitation training kitchens, where patients are involved with food handling, at Eddercliffe and Holme Valley Memorial Hospital;

- Acknowledges that food and beverages are brought into hospital by relatives/ visitors and staff.

- Orders food and beverages for meetings at various sites; This policy identifies the activities which are critical to food safety in NHS Kirklees for the above and identifies ways of controlling them. The Appendices outline how the Hazard Analysis Critical Control Points have been categorized and identify suitable control methods to address the hazards. This process should provide a foundation for the Trust to exercise/demonstrate ‘Due Diligence’: provided the measures for managing the critical control points which have been identified in this policy are implemented, managed, documentation maintained, monitored and reviewed as required. The Catering Industry Guide, approved by HSG (96) 20 Management of Food Hygiene and Food Services in the National Health Service, details the specific requirements of The Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995, and advises on their implementation. Current Statutory Legislation:

- Food Safety Act 1990 - Food Safety (General Food Hygiene) Regulations 1995 - Food Safety (Temperature Control) Regulations 1995 - Food Labelling Regulations 1996

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2. Associated policies & procedures

Due to the vulnerability of patients, good practice advice found in the Catering Industry Guide, approved by HSG (96) 20 Management of Food Hygiene and Food Services in the National Health Service, will be utilized to manage the Service Level Agreement where patients are being catered for. This policy should be read in accordance with the following Trust policies, procedures and guidance:

• Acute Occupational Therapy Guidelines • Cleaning Policy • Dress Code Policy for Clinical Staff • Hand Decontamination Policy • Infection Control Policy • Legionella Control Policy • Policy for the Maintenance • Waste Management Guidelines

3. Aims and objectives Action required by HSG (96)20 Management of food hygiene and food services in the National Health Service “NHS Management must ensure that food production and service complies with the requirements of current food safety legislation.” - Purchasing authorities must ensure that contracts with provider units lay down the required standards of food provision including food hygiene. “Providers must ensure they adopt standards of good hygiene practice to conform to current food safety legislation and that such standards are monitored.” 4. Scope of the Food Hygiene Policy This policy must be followed by all NHS Kirklees employees who are involved with preparing, serving, ordering or storing food and/or beverages. It must be followed by all staff who work for NHS Kirklees, including those on temporary or honorary contracts, bank staff and students. Breaches of this policy may lead to disciplinary action being taken against the individual. Independent Contractors are responsible for the development and management of their own procedural documents and for ensuring compliance with relevant legislation and best practice guidelines. Independent Contractors are encouraged to seek advice and support as required.

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5. Accountabilities and Responsibilities 5.1 It is a legal requirement that all staff involved in food handling will receive food hygiene training, commensurate with their food handling duties. Refresher training must be sought on a regular basis and no longer than five years. The manager of the area will be responsible for ensuring that training records are kept and updated for their staff. 5.2 The manager of the area will be responsible for ensuring that agreed standards of hygiene are maintained at all times within kitchen areas. This policy applies to all staff engaged in the service of food and shall be read and understood by those staff. 5.3 Each individual involved with food and/or beverage handling/ordering will be required to certify in writing that they have read and understood the policy by completing the pro formas on the back page. These pro formas to be kept with staff training records by the employee’s manager. 5.4 All staff have a responsibility for ensuring that the standards are maintained, by their own actions in accordance with this policy. 5.5 Ward Managers must liaise with suppliers and dieticians to ensure patients are provided with a choice and that individual nutritional, personal, cultural and clinical dietary requirements are met, including any necessary feeding and access to food 24 hours a day. Suitably trained staff must be available to provide this service. 5.6 All purchasers of food must ensure suppliers provide copies of food hygiene policies and procedures to meet the requirements set out in this document. Where required obtaining advice from the Hotel Services Manager. 5.7 The Hotel Services Manager will ensure ad hoc environmental and HACCP (Hazard Analysis Critical Control Point) audits are undertaken, to confirm contractors are supplying food in accordance with the Food Safety Act 1990 and Catering Industry Guides. 5.8 In buildings/staff facilities which are used by many different staff groups/organisations, responsibility for ensuring staff observe the ‘Rules of Food Hygiene’ rests with the individual’s line managers. Should staff encounter problems with the kitchen facilities which they use, they must report them to their line managers for them to take appropriate action.

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6. The ‘Rules of Food Hygiene’ 6.1 Selection of Suppliers/ Providers of Food and Beverage Services All providers of food catering services to the Trust must supply copies of their Food Hygiene Policies prior to being authorized to provide food; these must illustrate that they have undertaken comprehensive hazard analysis, identified potential hazards involved in handling foods, implemented and adhered to effective controls. HSG (96) 20 Management of Food Hygiene and Food Services in the National Health Service Executive Summary ‘Good hygiene and food safety practices and informed staff are vital in the preparation, storage, distribution and service of food. These matters are of particular importance in hospital catering because patients may have less resistance to infection from contaminated food.’ The HSG (96) 20 booklet ‘Management of Food Hygiene and Food Services in the National Health service.’ - Summarises the key aspects of current food safety legislation. - Sets out a suggested approach for ensuring food is safe; - Provides practical advice specific to NHS catering on meeting the requirements of current legislation. These guidelines apply to all food services whether awarded under contract to in-house or external contractors. The advice and approach described are not necessarily the only options. However, managers need to ensure that any other options adopted secure at least the same standards. NHS Kirklees will work with current and future suppliers of food and food/beverage services to patients to ensure the implementation of HSG (96) 20. In addition to meals for in-patients which will be provided in accordance with HSG (96) 20, NHS Kirklees purchases snacks and beverages for meetings, staff and patients prepare and consume food and beverages in Rehabilitations Training Kitchens and the Royal Voluntary Service supply beverages and snacks. The requirements outlined below must be applied to each of these situations/ contracts as appropriate. 6.2 Legal requirements All kitchens within Trust premises, and the activities undertaken within them, will comply with standards as defined by current legislation. All premises handling food will be registered with the local Environmental Health Department in accordance with the Food Safety Act 1990.

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6.2.1 Hazard Analysis The principal aim of the hazard analysis framework included in this policy is to ensure that all those involved in procuring food services and handling food are working to a degree of uniformity in assessing compliance with and implementing the requirements of Regulation 4 of the Food Safety (General Food Hygiene) Regulations 1995. In legal terms the assessment is known as Hazard Analysis and Critical Control Point (HACCP). HACCP is a comprehensive assessment, which is carried out to ensure food safety. It identifies the potential hazards involved in handling foods and should be implemented, maintained and reviewed on the basis of the following principles/stages; - Analysis of the potential food hazards - Identification of where the food hazards occur - Decision on which points identified are critical to ensure food safety - Identification and implementation of effective controls and monitoring

procedures on those critical points - Review of the analysis of food hazards, the critical control points and the control and monitoring procedures periodically and whenever the services being provided change.

All suppliers of food services must demonstrate that they have compiled HACCP documents for their staff and (where appropriate) for customers to follow. All purchasers of food or food services should keep a file with copies of the suppliers food hygiene policy and HACCP documents, to demonstrate how they have considered the suitability of the supplier. It is the responsibility of the Ward/Department manager to update current practices and carry out further assessments to ensure their actions/activities are commensurate with the requirements and Food Hygiene controls outlined in this policy. The assessments will be checked and advised upon during kitchen hygiene inspections. Alternatively further assistance or advice regarding assessments can be gained by contacting: Hotel Services Manager NHS Kirklees Tel. 01924 351680 Infection Prevention and Control Team Woodkirk House Tel. 01924 512159 6.3 Personal Hygiene 6.3.1 Facilities Sufficient suitable facilities for ensuring the personal cleanliness of food handlers shall be provided within each kitchen area. Facilities will include hand wash

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basins with suitable and sufficient supply of hot and cold running water, liquid soap and clean disposable paper towels. These items are to be used solely for securing the personal cleanliness of food handlers and nothing else. 6.3.2 Hand washing Hands are the main route for transferring food poisoning bacteria and must therefore be kept scrupulously clean at all times. All staff and patients handling food must wash their hands regularly throughout the working day, especially:

- On entering the food room - After using the toilet - Before handling any food or equipment - In between handling raw and cooked food - After combing or touching hair - After eating, smoking, coughing or blowing their nose - After handling cleaning chemicals - After their break

The correct hand washing procedure is essential. The hands should be wet and a liquid soap should be applied. A good lather is required, and the wrists and forearms and in between the fingers should all receive attention. Refer to Infection Control Policy manual – hand hygiene for further information. The hands should be thoroughly rinsed and dried using disposable paper towels. 6.3.3 Cuts and Lesions Persons with minor cuts/lesions, burns or sores must fully cover the wound with a clean, waterproof dressings. Appropriately coloured, easily visible, waterproof dressings must be available and may need to be changed throughout the working day. They must not be changed in the food area. 6.3.4 Protective Clothing Clean disposable aprons shall be provided for use by personnel handling food to reduce the risk of contamination of food. Appropriately coloured, highly visible 6.3.5 Additional Information - Smoking is not allowed on Trust Premises. - Eating is only permitted in designated dining facilities - Nails must be short and clean, nail varnish and false nails must not be worn. - Food handlers must not wear jewellery; the only exception is a single plain band. Rings that contain stones are not permitted. - Wrist watches must not be worn. 6.4 Health of Food Handlers Food handlers suffering from possible infectious conditions likely to give rise to food poisoning, must report symptoms to their manager immediately and leave the food handling area.

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If experiencing any of the following they must not handle food; - Boils, skin lesions/cuts - Discharges from the eyes, ears or nose - Diarrhoea and/or vomiting - Heavy colds and coughs

Staff with any of the above symptoms MUST report them to their manager immediately whether on duty or off. The manager should then notify the Occupational Health Department and refer the member of staff so that advice regarding returning to work and/or exclusion from food handling duties can be given. For the clinical management of individual cases, and for public health protection, appropriate investigations, such as stool sampling, may be necessary. This will be co-ordinated by the Occupational Health Department or the individual’s GP. If a member of staff’s family has symptoms of food poisoning, they must inform their manager who may consult the Occupational Health Department for advice regarding food handling duties. Staff suffering from symptoms of food poisoning MUST be excluded from food handling whilst symptomatic and until they are 48 hours symptom free before returning to work. On occasions, medical clearance may be required from their GP or Occupational Health Department. There are some causes of diarrhoea, which require special consideration, for example, the typhoid fever, paratyphoid fever, verocytatoxin – producing Eschericha Coli and Hepatitis A. The investigation and management of these individuals is usually carried out by the local authority, and the Proper Officer. It may require that food handlers remain off work for longer than previously suggested. The Consultant Microbiologist will notify the Consultant in Communicable Diseases (Proper Officer) immediately by telephone if the member of staff involved in food handling has a positive stool specimen as listed above. If someone is unable to work because of infection, but is not off sick, they may be granted special leave with pay. For cases of food poisoning or suspected food poisoning, Local Authority Environmental Health Officers will contact the member of staff to obtain a food history, in an attempt to ascertain the source of the food poisoning. For additional information please contact: Occupational Health Department Tel: 01924 816049 Infection Prevention and Control Tel: 01924 512159

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6.5 Cleaning and Maintenance 6.5.1 Cleaning Kitchen and food service areas must be kept clean and tidy at all times. The individuals must clean up any spillages as they occur. Areas which are noted by staff to be less than satisfactory must be brought to the attention of the Ward/Department Manager for action. Where food services are provided by independent contractors their reporting channels must be utilized and action taken to remedy the situation documented. Repeated failures by a contractor to observe the requirements of this policy and their documented HACCP procedures may result in the contract being reviewed/ terminated. A suitable and sufficient supply of approved cleaning materials shall be provided for use. Single use wiping cloths must be disposed of after each use and must not be left to stand in sinks or on work surfaces. Green scouring pads must be discarded at the end of each day. All cleaning materials in use in the kitchen will be colour coded in accordance with Trust policy: Green is the designated colour for catering departments, ward kitchen areas and patient food service at ward level: this includes mops, buckets, cloths and household gloves. Cleaning substances available shall be strictly controlled in accordance with COSHH legislation and the Trust COSHH Policy. Cleaning substances must be stored separately from food items, preferably in a separate room or cupboard. Careful storage will eliminate the risk of chemical contamination of food. Mops must be kept separate for use only in food areas. Crockery and utensils shall be washed appropriately and left to air dry. Cleaning shall be in accordance with the cleaning schedules as specified in the Domestic/Housekeeping services contract. All items of equipment used in food service must be washed by an approved method. 6.5.2 Maintenance of Facilities and Equipment Defects arising within the kitchen shall be reported immediately to the Facilities/Estates Department for rectification as per the Trust Policy for Maintenance. Responsibility for ensuring that defects are reported and completed satisfactorily lies with the Ward/Department Manager of the area. Written records of reported defects must be available. Facilities/Estates will make annual (PAT Test) on all electrical equipment within kitchen as part of a planned program. Contacting the on call engineer through the usual procedure provides services out of normal hours for urgent repairs. See Policy for Maintenance of PCT Premises.

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6.6 Serving of Patient Meals 6.6.1 Storage, service and handling of hot food - It is important that time and temperature factors are controlled to ensure that food remains safe. - Hot food MUST NOT be served below 63°C - Food service should commence as soon as possible after it arrives on the ward to maintain quality of the food - If commencement of food service delivery has exceeded 15 minutes from its delivery time, a temperature check of food items should be made: if the temperature of the food is found to be below 63°C, at this point, the affected food must be discarded and the incident reported. - All the food should be served as soon as possible after the commencement of food service. - If an incident occurs on the ward which delays/interrupts food service whilst the food is in the hostess trolley, where available, it can be left in the hot/switched on hostess trolley until the incident is over. Food should then be re-probed to ensure that it has kept above 63°C before serving to patients. - All Cook Freeze/Cook Chill food not consumed at the end of meal service must be discarded. - Prior to serving any meals all staff must thoroughly wash and dry their hands. Nursing staff assisting with meal service must also wear a clean plastic apron or tabard laundered after each meal service. Temperature probes are available on loan from the Catering Department at Huddersfield Royal Infirmary (HRI) and should be re-calibrated annually by Facilities/Estates Department Representatives. 6.7 Pureed and Softened food and the use of blenders High Standards of cleaning are extremely important in relation to the production and service of food. This is particularly important when foods are being pureed or softened as they are often required by patients who are more susceptible to infection. 6.7.1 Pureed Foods Please note that pureed meals may be ordered from the Catering Department at Huddersfield Royal Infirmary. When required at short notice, or to meet individual patients’ specific needs/requests food must be pureed in a food processor, preferably with a hand blender, which can be easily cleaned and can withstand the dishwashing process. This equipment must only be used when staff are satisfied that it is thoroughly clean. Foods must be pureed immediately on receiving the hot food on the ward. The task must be performed as quickly as possible for a maximum of two portions at any one time; this will ensure that safe temperatures are maintained. This food should be served immediately after this process.

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6.7.2 Use of Blenders

- Staff must ensure the blender has been ‘PAT tested’ by the Facilities/Estates team prior to use (check the date on indicator label).

- Staff must be satisfied that the blender is cleaned thoroughly prior to its use.

- Use, clean and maintain blenders in accordance with manufacturer instructions.

Further advice can be sought from

- Infection Prevention and Control Team - Dieticians - Speech and Language Therapists - Hotel Services Manager

6.7.3 Softened Foods For the purpose of this policy, a soaking solution is a liquid (water, fruit juice etc) that is poured over food to alter the defined consistency without pureeing the food. Soaking of food items must be carried out by staff that have been trained in food hygiene procedures and soaking techniques. Only the following food items can be used with the soaking solution:

- plain cake, ginger cake or marble cake - plain biscuits: digestive, shortbread, rich tea - sandwiches with meat paste, cheese spread or jam - cream crackers

Soaking solution can be made up using water, Oxo/Bovril, diluted/flavoured water or flavoured supplement drinks. The following procedure must be followed

- Wash hands prior to preparing the liquid product and between tasks. - Make up the solution (125ml liquid to one level scoop of thickening

powder) and pour the solution into a shallow dish. - Place the food item into the solution for ten seconds, turning to

thoroughly coat it. Then place onto a clean plate. Cover with a plate or cling film and label with the date and time. This will be served to the individual patient.

- Place the food into the refrigerator for two hours to allow to soften. Store on top shelf of the refrigerator. Each food item should be individually portioned onto separate plates.

- If a number of portions are required, i.e. cake, this can be dipped into the same solution and individually plated, using the above procedure.

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New soaking solution must be made up for different food items, to reduce the risk of any potential cross-contamination between food products. Discard the soaking solution once used and make fresh for different products or different snack times. Any soaked food not served within four hours must be discarded. 6.8 Food Brought in by Carers and Friends Relatives/visitors should be discouraged from bringing in high-risk foods for patients, for example chicken portions, meat pies, cooked meats, cream and custard preparations, meat sandwiches and egg products. (This list is not intended to be exhaustive). If the person in charge of the area considers the food unsuitable, the patient and relative should be advised of this fact and discouraged from eating the food. If the patient or relative insists that the food is eaten, this advice should be documented in the patient’s notes. However, where foods are brought in and need to be stored in a refrigerator they should all be:

- Placed in a clean airtight container or wrapped in foil or a plastic bag; - Labelled with the date, time and name of the patient; - Consumed within 24 hours, or by the use by date if less than this;

Raw meats, fish and eggs must not be stored in the ward fridge under any circumstances. Patients and visitors should not be allowed access to the refrigerator. If staff are aware that patients have consumed food brought in by relatives, details of the date and time of consumption should be documented in the patient’s notes. This is to allow a food history to be taken should the patient suffer from symptoms of food poisoning. If in any doubt contact the Infection Prevention and Control Team for advice. 6.9 Disposal of Waste Food Waste food must be disposed of immediately after each meal or snack using the waste disposal unit or other suitable method. Waste food can be disposed of with other domestic waste so long as it is not high quantity and of a texture/moisture content which will leak from bags. Waste food must not be left to accumulate within the kitchen and must be removed frequently. Foot operated waste bins with good fitting lids should be provided for temporary storage of waste materials. These should be emptied when two thirds full, or at least daily as required. Hands must always be washed after handling waste.

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The quantities of food waste generated by NHS Kirklees are minimal, so the documentation and systems outlined in NHS Estates Guidance for Managing Food Waste in the NHS are disproportionate. The Trust will review food waste with ad hoc audits and part of the monitoring of the implementation of the Food Hygiene Policy. 6.10 Use of Refrigerators/Freezers 6.10.1 Refrigerators Refrigerators should be sited in a well-ventilated area, preferably away from heat sources and direct sunlight. They should be in good repair without cracks to the lining, corroded shelves or cabinet. Door seals must be clean and in good condition (not split, broken or torn.) The door to the ice-making compartment (if present) should be closely fitted and in good repair. Refrigerators must operate between 0°C and 5°C and contain a thermometer. Refrigerators used for patient’s food should be checked daily and the reading recorded in records held by the food service contractor for three months. Refrigerators should be defrosted on a weekly basis to ensure their efficient operation, and cleaned as per cleaning schedules. Refrigerators should only be used for the storage of food items and cold beverages. Food stored in the refrigerator must meet with the following criteria:

- It is within its date code - It is kept in a clean, airtight container or impervious wrapping. - It is labelled with the name of the owner and the date that it was put in

the refrigerator. - It is for human consumption - It does not remain in the refrigerator for over 24 hours unless within its

use by date. Vaccines should never be stored in domestic refrigerators. The refrigerator must not be overloaded with food. It must be remembered that cold air within the refrigerator needs to circulate around the food to keep it cool. If the temperature of the refrigerator exceeds 5°C, further checks must be made after the door has been closed for one hour. Any concerns regarding the efficiency of the refrigerator to maintain its temperature must be reported to the Facilities/Estates Department without any delay, in accordance with the Trust Maintenance Policy. Written records of reported inefficient refrigerators must be available for inspection. Where refrigerators for patient food are replaced, they should be replaced with models which automatically record the refrigerator temperatures and alarms which clearly indicate when the temperature has fallen below 5°C.

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6.10.2 Freezers Freezers should be sited in a well-ventilated area, away from heat sources and direct sunlight. They should be in good repair without cracks to the linings, corroded shelves or cabinet. Door seals must be clean and in a good condition. They should not be split, broken or torn. Freezers must operate at or below –18°C. The temperature must be checked daily by food service contractors and readings recorded in an appropriate form or in the diary. Records should be kept for three months. Thawed or partially thawed food must be destroyed if not used. It must never be re-frozen. All foods stored in the freezer must display an expiry date on the product. Freezers are solely for storing pre-frozen food, under no circumstances must they by used to freeze items. Where freezers for patient food are replaced, they should be replaced with models which automatically record the freezer temperatures and alarms which clearly indicate when the temperature has gone above -18°C. 6.11 Supply of Catering Equipment, Breakdown and Repair NHS Kirklees is responsible for the purchase, maintenance, repair and replacement of all catering equipment required on site for the provision of food services. Food Service Contractors must maintain records to ensure equipment is functioning correctly, PAT tested, maintained, reported for repair and/or replacement as appropriate, and they must have contingency plans for use in event of equipment failure. In the case of equipment used by NHS Kirklees staff e.g. fridges for milk, snacks and patients own food, the Ward/ Department/ Line Managers are responsible for ensuring it is functioning correctly, maintained, repaired and replaced as appropriate in accordance with the Trust Maintenance Policy. 6.12 Storage of Food Products New stock must be stored to the back to ensure good stock rotation. Stock levels must be maintained and over-stocking rectified. All goods should be stored above floor level. The cleaning of storage areas should be undertaken as part of the routine work schedule. It is a legal requirement that all products bearing use by dates must be used by the end of the day on which the date code expires. The use by date on perishable food items is considered to be a guide as to the safety of food and an offence is committed if they are used after this date. All products bearing best before dates should be used before the date printed on the packaging. This is used on longer life products and is considered to be a

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guide to the quality of the food. It is important that effective stock control is used at all times. Food past the best before date must be disposed of. High-risk foods are foods that are ‘ready to eat’ (will be eaten without cooking or other treatment that would destroy food poisoning bacteria) and require refrigeration after purchase. They are usually moist and high protein. High-risk foods include cooked meats and poultry, cooked meat products, cream, cooked egg and custard products. (This list is not exhaustive). 6.12.1 Dry Goods All open packets of dried food items such as cereals, coffee, teabags, sugar and biscuits etc. must be stored in clean, labelled, airtight containers, which display the products expiry date. Bread should be stored in bread bins with closely fitting lids, which should not be over stocked so that the lid cannot fit properly in its place. Defective storage containers must be replaced. Stocks should be checked daily for date codes and signs of spoilage. Out of date stocks must be disposed of. 6.12.2 Dairy Products Milk and dairy products must be refrigerated immediately after delivery. Nutritional supplements, once opened, shall be used for immediate consumption. Part used sachets/packets must be discarded. Butter kept at room temperature for softening must be kept in a lidded dish, not in its wrapper. 6.12.3 Canned Products Cans must be checked for damage, e.g. dents, bulges, or rust. Such damaged stock should not be accepted as a stores delivery and must be returned to the supplier. Canned products must be checked prior to use to ensure they are within the date code. Food from part used cans should be decanted into lidded containers, labelled with the date, placed into a refrigerator and used within 24 hours. 6.12.4 Frozen Food Ice cream is the only frozen food that can be stored in a freezer at ward level. Ice cream may be delivered to ward areas at the request of the manager. Packaging should be checked for damage. The ice cream must also be checked to ensure that it is frozen solid and not showing any signs of thawing. It is important that the ice cream maintains temperature control and should therefore be transported using insulated containers or cool bags. Products must arrive at the ward kitchen area within one hour of leaving the supplier and should be stored in the freezer. Out of date stock or spoiled/damaged products must be disposed of. In the event of frozen ice cream partially thawing due to prolonged delivery; 1. Check the temperature of the product by placing a probe between two packaged products. 2. Temperatures at -13° or below should be stored in a freezer immediately. 3. Temperatures warmer than –13°C must be consumed straight away or discarded.

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6.13 Use of Microwave Ovens The use of microwave ovens should be discouraged because of hygiene and safety considerations. However, it is accepted there are microwave ovens purchased by staff in which staff may prepare food for their own consumption. Patient’s food must not be microwaved. THE FOLLOWING ADVICE MUST BE FOLLOWED: Safety The main hazards associated with using microwave ovens are burns and scolds caused when sealed containers containing hot food burst open. Hot food containers and steam may also cause burns. Microwaves can catch fire if not used properly or if their contents overheat. Microwave energy could burn the user if the door seals are not effective. The microwave oven MUST ONLY be sited in a designated food area and must be checked for emissions and electrical safety prior to its use by the Facilities/Estates Department every 12 months. 6.14 Use of Water Coolers There are two types of water coolers available; these are bottled coolers and plumbed-in coolers or point of use water coolers. The advice of the Infection Control Team and the hospital engineer should be sought before purchasing or renting water coolers. Control Team and the Estates Manager should be sought before purchasing or renting water coolers. A maintenance contract should be set with the suppliers or the estates department and records should be kept of the maintenance carried out. All surfaces of the water coolers should be cleaned regularly and the drip tray should be emptied and cleaned daily. It is the responsibility of the Ward/Department or Line manager, whose staff/ patient’s use the area, to ensure that the maintenance and cleaning is carried out of all water coolers in their area. Water coolers should be purchased or leased from approved suppliers to the NHS, from the National Contracts with the Purchasing Supply Agency. 6.14.1 Bottled Water Coolers Bottled coolers are not thought to be suitable for patient use due to the risk of contamination to the system. Although the organisms likely to contaminate bottled water coolers would be unlikely to cause illness in healthy individuals they could affect compromised patients. Water coolers are often chosen for convenience as they do not need to be sited near to the drinking water supply, however, they should be sited away from

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toilets, sluice areas and direct sunlight. Stores of bottled water should be rotated and turned at least weekly. The maintenance contract for these coolers should include a minimum of quarterly cleaning of the water reservoir and pipe work. The method and frequency of the cleaning should be documented and a copy should be held in the department. All staff should thoroughly wash and dry their hands before changing the water bottles. They must also ensure that the seal on the top of the bottle is intact and all surfaces of the bottle are clean before they change the bottle over. Empty water bottles must never be refilled with tap water. All staff must wash their hands thoroughly before accessing water from these coolers. 6.14.2 Plumbed-In Water Coolers These water coolers are plumbed directly into the mains drinking water supply, as per HTM 04-01 avoiding heat gain to supply pipework. Pressure coolers produce up to 25 gallons per hour and the water is chilled and delivered by mains pressure and not via a reservoir or holding tank. The maintenance contract for these coolers should include the changing of the filter, if present. The maintenance and filter changing should be documented and a copy should be held by the department. Point of use water coolers are generally not pressure coolers and usually produce up to 2 gallons of cooled water per hour. These coolers will require a cleaning programme in the maintenance contract the same as bottled water coolers. This type of cooler is not suitable for patient use due to risk of contamination in the water tanks/pipe work. All staff must wash their hands thoroughly before accessing water from these coolers. 6.15 Control of Food Hygiene within Rehabilitation Training Kitchens The rehabilitation function should be kept entirely separate from the main catering function. This will maximize both the quality of rehabilitation work that can be carried out and the level of good design and practice which needs to be applied to catering facilities. The aim of the rehabilitation kitchen is for the assessment of patients kitchen skills required in the discharge planning process.

20

6.15.1 Training All staff handling food working with the unit and providing supervision to patients should hold the Foundation Certificate in Food Hygiene (formally Basic Food Hygiene Certificate.) 6.15.2 Access to Kitchen Areas Patients will have access to kitchen areas for the purposes of rehabilitation training programmes and making beverages. Ingredients should be stored in the kitchen area to facilitate the making of beverages. Patients should not have access to food stores and food storage equipment without adequate supervision. 6.15.3 Assessment and Supervision of Patients A thorough assessment of patients before they can participate in rehabilitation exercises involving the handling of food must be made by the nursing/therapy staff. These will include amongst other things their health status, standards of personal hygiene and their ability to handle food in a safe manner. Patients should not be taken to the rehabilitation kitchen if they have open wounds unless covered with a suitable dressing. Patients who are incontinent must only enter the kitchen area if they have incontinence aids suitable to prevent the leakage of urine or faeces. These patients should be assessed in the kitchen area at the end of the list/day. All patients who are affected by infectious conditions transmissible via food MUST be excluded from handling food until they have been asymptomatic for 48 hours. Please see sections on ‘Health of Food Handlers’ and ‘Personal Hygiene’. 6.15.4 Rehabilitation Cooking Rehabilitation cooking may only take place in the facilities provided for this purpose. The work units and equipment provided for rehabilitation cooking/food preparation should be chosen to comply with good hygiene standards and reflect a ‘normal’ domestic environment as far as is possible. Rehabilitation cooking facilities should be grouped together to enhance the rehabilitation process and minimize the risk of contamination of other areas of the kitchen. The manager of the area will be responsible for ensuring the safety of the food prepared by staff or clients, and that equipment, fixtures and fittings are suitably maintained in accordance with the Trust Maintenance Policy.

21

6.15.5 Food Storage and Supply Sufficient suitable facilities for the storage of different food types must be provided, including:

- Chilled food - Dairy Produce - Frozen food - Perishable foods - Fresh Fruit and Vegetables - Canned/Dry foods

6.16 Staff Rest Rooms and Facilities/Responsibilities Staff facilities are for staff to prepare and/or consume their own meals. The facilities are covered by the Food Hygiene Regulations; staff are expected to observe good Food Hygiene Rules and wash up after themselves. The management of these facilities and how they are used by staff lies with the line managers of the relevant staff groups who use the facilities. 6.17 Pest Control Sufficient measures must be taken to prevent pests accessing food areas and to minimize the risk of pest infestation. Effective measures should be provided to control pest activity within the premises.

- Fly screens on opening windows and doors, where possible should be installed.

- Windows must be kept closed where there are no fly screens. - Sufficient pest-proof storage facilities must be provided. - Good housekeeping practices must be maintained. - No food should be left out and uncovered.

Written records of reported problems with pest infestation must be available. All staff must report any concerns to the Facilities/Estates Department. 6.18 Vending machine The design/ construction of machines rests with the machine manufacturers, but the Trust must ensure that equipment meets the legal requirements: ie ‘sited, designed constructed and kept clean and in good repair and condition as to avoid the risk of contaminating foodstuffs and harbouring pests, so far as is reasonably practicable’. When leasing vending machines, the lease terms must include arrangements to ensure the machine is kept clean, maintained and in good repair. Appropriate facilities must be available to maintain personal hygiene, including hand washing and drying of hands. A supply of hot and cold potable water must be available for cleaning the machine. Drinks vending machines must be connected to an adequate supply of hot and/or cold potable water as per HTM 04-01, avoiding heat gain to pipework on cold supply. The Trust must ensure that the quality of water does not deteriorate during storage in the machine. Internal pipes and tanks must be kept clean:

22

some materials may need to be sterilised periodically, carbon filters should be changed regularly. Spoiled or out of date stocks must be removed from the machine for disposal It is good practice to have detailed cleaning schedules provided by the vending contractor to monitor cleaning against: this should be kept with maintenance contract for the Trust and available for inspection. Each vending machine should display contact details of who has arranged the contract for the machine, so any issues can be raised with the appropriate person as they arise. 7. Equality Impact Assessment This Policy was found to be compliant with this philosophy (see appendix R). 8. Training Needs Analysis In order to ensure that policies, guidelines and protocols are introduced and work effectively, there is a need to provide adequate training and instruction. As a result, the author(s) of this document have carried out a training needs analysis which has identified the staff who require training, the methodology of training delivery and the frequency that the training will be provided. The policy author must ensure that the details of this training are passed to the Training and Education Team and where necessary this will then be included in the Trust Training Prospectus. 8.1 Training Requirements It is a legal requirement that all staff who handle food must be trained in food safety. The level of training must be reflective of the amount of food handling carried out in their job and the associated risks involved. This training should be updated every five years. Food hygiene training is provided by the Training and Education team. There are two courses which should be provided: Essentials in Food Hygiene This is a two-hour course designed for staff that are involved with providing beverages and snacks for patients. Foundation Certificate in Food Hygiene This is a full day course formerly known as Basic Food Hygiene leading to a certificate by the Charted Institute of Environmental Health. This course is recommended for staff who handle food as a significant part of their role e.g. catering staff, ward housekeepers and ward hostesses.

23

9. Monitoring Compliance with this policy Environmental audits will be undertaken by the Hotel Services Manager, which will follow the format outlined in Appendix D. Ward/Department/Line Managers must also monitor activities of their staff and be able to demonstrate how they are implementing the Critical Control Measures detailed in this policy. 10. References HSG (96) 20 Management of Food Hygiene and Food Services in the National Health Services. (DOH 1996) Assured Safe Catering DOH S.A.F.E. (Systematic Assessment of Food Environment) British Hospitality Association Food Labeling Regulations 1996 NHS Estates 2005 managing food waste in the NHS HTM 04-01 Water Management and Control of Legionella

24

25

Appendix A NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Point: STAFF TRAINING RECORD Name Designation Date of Training Date of

Refresher

Appendix B NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Point: Personal Hygiene

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Contamination of products by poor personal hygiene

practices.

Health Screening

Provision of clean protective aprons.

Provision of first aid

facilities.

Limit jewellery; nail varnish and other

potential contaminants.

Adequate facilities for hand washing.

Staff awareness of personal hygiene practices through

food hygiene training.

Yes

Satisfactory

health screening.

All staff to be

suitably trained in food

hygiene/safety.

Strict adherence to

personal hygiene

procedures.

Food handlers

suffering from any food poisoning

symptoms must be excluded from handling food.

They must refrain from food handling duties for 48 hours after the symptoms

have ceased.

Stool specimens should be provided

for culture.

Staff to be suitably trained.

Counselling/ re-training of staff.

Health

questionnaire.

Training and training records.

Regular

inspections.

Manager to regularly monitor.

All staff and Manager.

26

Appendix C NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Point: Staff Health

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Contamination of products by poor personal

hygiene practices due to staff being ill or

carriers of communicable

disease.

Health Screening.

Provision of first

aid facilities.

Adequate facilities for hand washing.

Staff awareness

of personal hygiene practices

through food hygiene training.

Yes

Satisfactory

health screening.

All staff to be

suitably trained in food

hygiene/safety.

Strict adherence to

personal hygiene

procedures.

Food handlers

suffering from any food poisoning

symptoms must be excluded from handling food.

They must refrain from food handling duties for 48 hours after the symptoms

have ceased.

Medical clearance must also be

approved.

Staff to be suitably trained.

Counselling/ re-training of staff.

Health

questionnaire.

Training.

Regular inspections.

Manager to

regularly monitor.

All staff and Manager.

27

28

Appendix D NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Cleaning

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTICE

ACTION

MONITORING

RESPONSIBILITY

Contamination of the products or ingredients by:

Using dirty

containers or equipment, which come into contact

with food.

Dirty surfaces or misuse of chemicals.

Chemical

contamination of food.

Provision of a

comprehensive cleaning schedule.

Instruction and training of

staff in the use of chemicals and cleaning

standards.

Clean as you go.

Clean any spillages immediately.

Never use bleach

products in the kitchen NB: Hypochlorite 100

ppm can be used for the sanitisting of water

coolers and ice machines.

Never wash utensils in the wash hand basin

Always use dishwasher/wash up

sink.

Ensure all chemicals and cleaning equipment are stored away from food.

Yes

Always follow

advice.

Strict adherence to procedures.

Advise and re-

train staff to increase

awareness.

Regular

checks by manager and

Domestic Supervisor.

All staff.

Ward/Department

Manager.

Cleaning Services Manager.

29

Appendix D2 NHS Kirklees Food Hygiene Policy Outline of the Kitchen Cleaning Schedule ITEM TYPE OF CLEAN FREQUENCY RESPONSIBILITY

Spot clean After use Spillages Daily

1. Oven

Thorough Clean Weekly

All Staff Domestic

Filter cleaned After each use 2. Dishwasher Spot clean Daily

Housekeeper

3. Work Surfaces Thorough clean After Use All Staff Spot clean Daily Thorough clean Weekly

4. Fridge/Freezer

Defrost As per manufacturer’s instructions

Domestic

Spot clean Daily 5. Cupboards/food containers

Thorough clean Weekly

Domestic

6. Hostess Trolley Thorough clean After use Catering Staff 7. Walls Spot clean Daily Domestic

Estates/Facilities Spot mop (spillages) As required Mop Daily

8. Floor

Scrub Weekly

Domestic

Spot clean Daily 9. Fixtures/Fittings Thorough clean Weekly

Domestic

Empty 2x Daily 10. Bins Thorough clean Daily

Domestic

11. Containers Thorough clean After use Domestic Spot clean After use Spillages As they occur

12. Microwave

Thorough clean Weekly

Nursing/Department Staff

Thorough clean Weekly Housekeeper 13. Ice Machine Dismantle and Sanitise

Quarterly As Part of Maintenance Contract

14. Beverage Trolley Thorough clean After use Nurses/Housekeeper

Appendix E NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Structure and Equipment

HAZARD

CONTROL

CCP (S)

CRITICAL LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Physical or chemical contamination of

products or ingredients by the premises and/or equipment not

maintained in sound condition and good

state of repair.

Ensure planned

preventative maintenance

programme is in place – regular

checks on equipment.

Yes

Report any faults

(e.g. equipment/structural)

to the Facilities/Estates

Department.

Discuss with

Facilities/Estates Department and

individual.

Isolate and discard affected

food.

Kitchen hygiene

inspections.

All staff.

Ward/Department

Manager.

All staff.

30

Appendix F NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Chilled Products/Ready to Eat Products

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Contamination of high risk or ready to eat

foods.

Growth of food poisoning bacteria.

Raw products including eggs

must not be stored in ward

kitchens.

Stock rotations on a daily basis

ensuring products are used within

date code.

Refrigerator temperatures are

checked on a daily basis and

recorded.

Staff awareness of storage hazards.

Yes

Chilled foods are

stored at less than 5°C.

Always use oldest

stock first.

Never use out of date/undated

products.

Check and record refrigerator

temperatures on a daily basis,

ensuring units are running between

0ºC and 5ºC.

Report any adverse

findings to the Manager/Deputy of

the area.

In case of refrigerator failure and constant high

temperatures, contact Estates.

Place products on hold, inform

Manager/Deputy.

Check product temperature. If above 8ºC use

within 4 hours of the temperature

rising above 8ºC. If you are unsure,

discard the product.

The product should be labelled

indicating the time limit to be used.

Check and record

refrigerator temperatures

daily.

Keep records for 3 months.

All staff.

In the event of a breakdown, the

responsibility lies with the

Manager/Deputy.

31

32

Appendix G NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Frozen Food Storage

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE ACTION

MONITORING

RESPONSIBILITY

Bacterial growth

in thawed or partially thawed

products through poor temperature

control.

Dehydration of products stored

without covering.

Product deterioration if

stored too long.

Cross -contamination.

Ensure freezer units are well maintained.

Temperature of freezer checked

and recorded on a daily basis.

Ensure that all

food received is labeled and within date

code.

Rotate stock and use within

date codes.

Keep food covered; ensure

that there are no signs of damaged

packaging.

Use freezer for ready frozen items only

Yes

Ensure

freezer units operate at -

25ºC to -18ºC.

Store food up

to manufacturers

date code.

Report any adverse findings

to Manager/Deputy.

Place stock on hold until examined by Manager/Deputy

Ensure food is clearly labelled.

Check freezer temperatures on an hourly basis if outside

critical limits.

In case of the freezer breaking down or temperatures

remaining above -18ºC for over 3 hours, contact an

Estates, put products on hold until checked by Manager.

Product temperatures should be checked. If there are signs of the product being partially

thawed then it should be labelled and used within a 24

hour period.

Any left over products should be discarded

.

Freezer

temperatures recorded daily.

Keep records for 3 months.

All staff.

In the event of a breakdown it is

the responsibility of the

Manager/Deputy to ensure correct procedures are

followed.

Appendix H NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Ambient Dried/Tinned Products Storage HAZARD

CONTROL

CCP (S)

CRITICAL LIMITS

CORRECTIVE ACTION

MONITORING

RESPONSIBILITY

Broken or open packaging with

risk of contamination.

Pest infestation

with risk of contamination of

product with bacteria.

Contamination

through damaged can.

Goods are checked on

delivery (e.g. quality and damage)

Open products and decant into

pest-proof containers

labelled with expiry date.

Dry good are stored in low

humidity areas separate from chemicals (e.g.

washing powder) Use well-

ventilated dry storage.

Yes

Never top up

pest-proof containers with

new stock.

Use all contents of the container.

Wash and dry the container before

refilling.

Maintain good stock rotation.

Use oldest products first.

Do not use

contents from damaged or blown cans.

Store as per

manufacturers specification.

Discard

damaged cans or out of date

products.

Report signs of pests

immediately.

Visual checks.

All staff.

33

Appendix I NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Servery Service

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Bacterial growth: if

temperature of hot food falls

allowing bacteria from dirty utensils,

hands and uniforms to

multiply

Physical contamination.

Cooked re-heated food is placed into pre-heated hostess

trolley.

Food service commences as

soon as possible when it arrives on the ward to ensure the quality of the

food.

Left over food is disposed of

immediately after food service.

Staff to wear clean protective clothing

and have awareness of food handling hazards.

Temperature

Time

Personal hygiene practices

Ensure hot food

is held above 63ºC.

Service to commence within 15

minutes of completed

cooking process.

All food should

be served within 45 minutes of

the commencement of food service.

If food service has exceeded

15 minutes check

temperature is above 63ºC.

If temperature is below 63ºC affected food

must be discarded.

Re-training

staff, counseling as appropriate.

Record relevant

information on food service

forms.

Visual checks.

Nursing Staff, Housekeepers

and Ward Hostesses.

Ward Deputy

Manager.

34

35

Appendix J NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Pureed and Softened Food and the Use of Blenders

HAZARD

CONTROL

CCP(S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Chemical

Contamination.

Physical contamination.

Cross-

contamination through

physical contact (e.g. hands,

dirty equipment, packaging)

Growth of food

poisoning bacteria due to

lack of temperature

control.

Maintain a high standard of

cleaning food contact surfaces, keeping all

chemicals away from the made up product.

Keep dry product in purchased packaging (tin) or in pest-proof

container and once opened use within 3 months. Label

with date of expiry.

Wash hands before preparing the soaking solution and

between tasks. Keep handling to a minimum.

Prepare product with clean

utensils and equipment. Ensure scoop is not stored in

container with the product. Food hygiene training and awareness of preparation

hazards.

Once product is added to liquid, limit exposure time at ambient (room temperature)

during preparation (20 minutes)

Yes

Strict

adherence to procedures at

all times.

Once soaking solution is

made up, use as required for soaking food

products. Discard any left

over immediately

after use.

Do not allow dry product to get

damp.

Discard all

unused soaking solution once

the food item is prepared.

Make up fresh

soaking solution as required.

Discard opened dry product after

3 months.

Any opened supplementary drinks used as

liquid for soaking solution

must be discarded after

use.

Unit

Manager/Deputy by observation.

All staff involved in

food service.

Unit Manager/Deputy.

Appendix K NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Service of Soaked Food

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Growth of food

poisoning bacteria due to

lack of temperature

control.

Cross-contamination

through physical contact (e.g. hands, dirty equipment, packaging)

Physical

contamination

Chemical contamination

Limit exposure time at

ambient (room) temperature

Label the soaked food with the date and time before placing into the

refrigerator.

Wash hands before handling foods and

between tasks.

Keep handling to minimum. Prepare food with clean utensils and

equipment.

Maintain a high standard of cleaning of food

contact surfaces, keeping chemicals away from

foods.

Once product is added to liquid, limit exposure time

at ambient (room temperature) during

preparation (20 minutes)

Yes

Soaked food should not be

left un-chilled in excess of 2

hours.

Strict adherence to procedures at

all times.

Once food is soaked put product into

fridge for minimum of 2

hours, maximum of 4 hours (to allow food to soften)

Discard any

soaked food if left after 4 hour

period.

Ward/Manager

Deputy by visual checks.

All staff

Ward

Manager/Deputy

36

Appendix L NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Pest Control

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Contamination of the products or ingredients

by:

Infestation of the premises by

pests.

Poor storage of refuse and

waste resulting in the harboring

of pests.

Chemicals used for treatment of

pests.

Employment of competent person

to carry out surveys and treatment.

Ensure building is adequately proofed. Use of fly screens or

keep windows closed.

Adequate provision for the storage and disposal of refuse

and waste.

Staff awareness of hazards from a pest infestation action to be

taken.

Report any signs of infestation to the manager of the area.

Discard any leftover food into the

waste disposal unit/waste bin.

Empty and store waste bags in the appropriate areas on a

regular basis.

Clear away any food spillages.

Store open packages of food in pest-proof containers.

Visual checks for pest

contamination of delivered product.

Yes

All areas are proofed as necessary.

Ensure the

contractor carried out all treatments.

Always check the

delivered products.

Inform

Facilities/Estates Departments.

Reassess

situation and arrange for re-

treatment accordingly.

Monitor

contractor.

Checks of incoming product.

Checks and

reports by the contractor.

Additional visits

on request.

All staff.

37

38

HAZARD

CONTROL

CCP (S)

CRITICAL

LIMITS

CORRECTIVE

ACTION

MONITORING

RESPONSIBILITY

Contamination of the

drinking water by:

• Unclean hands coming into contact with

water connection points

• Microbial build up in the pipe

work and water reservoir of the bottled water

systems. • Chemical contamination of

the water following cleaning.

Failure to carry out

regular maintenance.

Instruction and

training of staff in the use of the water cooler.

Always wash

hands thoroughly before handling any components

of the water cooler.

Ensure all

chemicals are stored away from the water coolers.

Provision of a pre-planned maintained programme.

Water coolers

should be plumbed into the

mains water.

Yes

Always follow

advice.

Strict adherence

to procedures.

Advise and re-

train staff to increase

awareness.

Regular checks

by Ward Manager.

Pre-planned maintenance

records kept by Estates/Facilities

Department.

All Staff

Service Manager

(Facilities)

Appendix M NHS Kirklees Food Hygiene Policy Hazard Analysis Critical Control Points – Water Coolers

Appendix N NHS Kirklees Food Hygiene Policy HACCP – Approval of Suppliers Checklist Hazard Identified

Control Measures In Place Yes/No

Document Ref. Checked By & Date

Contamination of products by poor personal hygiene

practices.

Contamination of products by poor personal hygiene

practices due to staff ill or carriers of

communicable disease.

Contamination of the products or ingredients by:

• Using dirty containers or equipment, which come into contact with food.

• Dirty surfaces or misuse of chemicals.

• Chemical contamination of food.

Physical or chemical contamination of

products or ingredients by the premises and/or

equipment not maintained in sound condition and good

state of repair.

Contamination of high risk or ready to eat

foods. Growth of food

poisoning bacteria.

Bacterial growth in thawed or partially thawed products

through poor temperature control.

Dehydration of products stored without covering. Product deterioration if

stored too long. Cross contamination.

39

Hazard Identified Control Measures

In Place Yes/No Document Ref. Checked By &

Date Broken or open

packaging with risk of contamination.

Pest infestation with risk of contamination of

product with bacteria. Contamination through

damaged can.

Bacterial growth if

temperature of hot food is not maintained.

Contamination of food with bacteria with from

dirty utensils, hands and uniforms.

Physical contamination.

Chemical Contamination.

Physical contamination. Cross-contamination

through physical contact (e.g. hands, dirty

equipment, packaging)

Growth of food poisoning bacteria due to lack of temperature control. Cross-contamination

through physical contact (e.g. hands, dirty

equipment, packaging) Physical contamination. Chemical contamination.

Contamination of the products or ingredients

by: Infestation of the

premises by pests. Poor storage of refuse and waste resulting in the harboring of pests.

Chemicals used for treatment of pests.

Failure to carry out regular maintenance.

40

Appendix O Format for Environmental Audits and Monitoring

Compliance with NHS Kirklees Food Hygiene Policy

App. HACCP Hazards Identified Compliant/

comments

A Staff Training Record

B

Personal Hygiene

Contamination of food by poor personal hygiene practices.

C

Staff Health

Contamination of products by poor personal hygiene practices due to staff ill or carriers of communicable disease.

D

Cleaning

Contamination of the products or ingredients by: Using dirty containers or equipment which came into contact with food. Dirty surfaces or misuse of chemicals. Chemical contamination of food.

E

Structure and Equipment

Physical or chemical contamination of products or ingredients by the premises and/or equipment not maintained in sound condition and good state of repair.

41

App. HACCP Hazards Identified Compliant/

comments

F Chilled Products/Chilled Ready to Eat Products

Contamination of high risk or ready to eat foods. Growth of food poisoning bacteria.

G

Frozen Food Storage

Bacterial growth in thawed or partially thawed products through poor temperature control. Dehydration of products stored without covering. Product deterioration if stored too long. Cross -contamination.

H

Ambient Dried/Tinned Products Storage

Broken or open packaging with risk of contamination. Pest infestation with risk of contamination of product with bacteria. Contamination through damaged can.

I

Servery Service

Bacterial growth if temperature of hot food falls allowing bacteria from dirty utensils, hands and uniforms to multiply Physical contamination.

J

Pureed and Softened Food and the Use of Blenders

Chemical Contamination. Physical contamination. Cross-contamination through physical contact (e.g. hands, dirty equipment, packaging) Growth of food poisoning bacteria due to lack of temperature control.

42

43

App. HACCP Hazards Identified Compliant/

comments

K Service of Soaked Food

Growth of food poisoning bacteria due to lack of temperature control. Cross-contamination through physical contact (e.g. hands, dirty equipment, packaging) Physical contamination. Chemical contamination.

L

Pest Control

Contamination of the products or ingredients by: Infestation of the premises by pests. Poor storage of refuse and waste resulting in the harboring of pests. Chemicals used for treatment of pests.

M

Water Coolers

Contamination of the drinking water by:

• Unclean hands coming into contact with water connection points

• Microbial build up in the pipe work and water reservoir of the bottled water systems.

• Chemical contamination of the water following cleaning.

Failure to carry out regular maintenance.

N

Outline Cleaning Schedule

---------

Page 44 of 46

HAZARD CONTROL CCP CRITICALLIMITS

CORRECTIVE ACTION

MONITORING RESPONSIBILITY

Contamination of products, by inadequate cleaning, poor personal hygiene, pest infestation, deterioration of water supply

Contracts for vending machine to include cleaning and maintenance. Estates to be contacted prior to installation of machines to ensure appropriate water supply. Facilities for cleaning and hand washing are available. Spoiled or out of date stocks will be removed from the machine for disposal

yes Thecontracts for cleaning and maintaining the machines must be closely managed: with a log kept of contractors visits.

Ensure machines are clearly labelled to identify who is managing the maintenance and cleaning contract.

Line manager of person monitoring the machines to periodically check log books to ensure contractors working to service spec. Ad hoc audits by Hotel Services Manager to ensure compliance with policy/ procedures

Head of Corporate Governance and Services

Appendix P HACCP: Vending machines

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Q. Key stakeholders consulted/involved in the development of the policy/procedure

Stakeholders name and designation Key

Participant Yes/No

Feedback requested

Yes/No

Feedback accepted Yes/No

Keith Geldard, Estates Manager Yes Yes Jane O’Donnell, Deputy Director Infection Control Yes Yes Pat Patrice, Head of Corporate Governance and Services Yes Yes

Joan Booth, Head of Localities Yes Yes Pam Lumb, Head of Therapies Yes Yes Andrew Donegan, Trust Catering Manager (HRI) Yes Yes Caroline Summers, Ward Manager, HVMH Yes Yes David Henwood, Assistant Director, Estates and Facilities Yes Yes

Bryan Machin, Director of Finance Yes Yes Policy Development Group Yes Yes

R. Equality Impact Assessment Tool

Insert Name of Policy / Procedure Yes/No Comments

1. Does the policy/guidance affect one group less or more favourably than another on the basis of:

No

• Race No

• Ethnic origins (including gypsies and travellers) No

• Nationality No

• Gender No

• Culture No

• Religion or belief No

• Sexual orientation including lesbian, gay and bisexual people

No

• Age No

• Disability - learning disabilities, physical disability, sensory impairment and mental health problems

No

2. Is there any evidence that some groups are affected differently?

No

3. If you have identified potential discrimination, are any exceptions valid, legal and/or justifiable?

No

4. Is the impact of the policy/guidance likely to be negative?

No

5. If so can the impact be avoided? NA

6. What alternatives are there to achieving the policy/guidance without the impact?

NA

7. Can we reduce the impact by taking different action?

NA

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Appendix S

Record of the Circulation/Instruction of Staff of the Requirements of the Food Hygiene Policy Name Designation Date FH

Policy Received

Signature