Food Safety Policies [F&B-OPP-09]

SOP Number: F&B-OPP-09

Department: Food and Beverage

Date Issued: 23 November 2022

Food Safety Policies

These notes cover the most important safety and hygiene issues which affect you every day as a Food Handler. Cleanliness is essential if we are to produce good quality food which is safe to eat, and we are to comply with the law.

High standards of personal hygiene are fundamental in reducing the risks of food poisoning.

Your Personal Hygiene

Bacteria that can cause food poisoning can be carried in our stomachs, noses, throats, ears and hair. They can also be present in cuts, sores, boils and spots.

As dirt harbours bacteria, you must keep your body and clothes extremely clean. A good personal hygiene routine is essential, washing your hair and body at least once every day. Your clothing must also be kept clean and changed every day.

When you arrive at work you must:

• Put on your clean protective uniform,

• Put on clean, closed shoes with non-slip soles,

• Keep your hair tied up, if it is shoulder length or longer,

• Remove all jewellery, apart from sleeper earrings and plain wedding rings,

• Cover all cuts / sores / boils with a clean, blue waterproof dressing - these dressings should be changed regularly.

The hand is the most dangerous part of the body because it touches the food, so washing your hands regularly is essential.

WASHING YOUR HANDS PROPERLY SHOULD BECOME SECOND NATURE TO YOU!

When should you wash your hands?

• Before starting work

• After visiting the toilet

• After blowing your nose

• After smoking or eating

• After preparing raw food and before handling ready to eat food

• After using cleaning chemicals

• After handling rubbish

• After handling money

How should you wash your hands?

• Under hot running water

• Using soap or suitable bactericide

• Only in wash hand basins, not food preparation or washing up sinks

• Remember that when washing the most commonly missed parts are the back of the hand and tops of the fingertips around the nails

• Drying hands thoroughly is important because wet hands spread bacteria more easily. Try to avoid using anything that will re-contaminate hands

What not to do!

• Chew gum or eat whilst handling food,

• Dip fingers into food and lick fingers, always use a clean spoon,

• Over-handle food,

• Cough into food,

• Spit into food,

• Smoke in a food room. (only in the permitted area),

• Scratch yourself,

• Sneeze over food.

Also...

• Nail polish must not be worn, as it may chip and fall into the food

• Your fingernails should be kept short and clean; no false nails

• Perfume and aftershave must not be worn as it may taint food

• Jewellery must be removed as it can harbour bacteria or fall into food.

What should you do if you are ill?

As a Food Handler, it can be extremely dangerous for you, your colleagues and your customers if you feel, or recently have been ill.

You will be asked to complete a Health Assessment Form before you start handling food.

It is essential you tell your Manager, or the Manager on duty if you do not feel well and especially if you:

• Have been sick

• Have diarrhoea, vomiting or upset stomach

• Live with anyone who is sick, or has diarrhoea

• Were ill while on holiday

• Have ear, nose or throat infections

• Have infected sores or cuts

• Have skin irritation or infections

• Have lice or a scalp irritation

• Think you are suffering from a disease that could be passed on through food

Working Practices

Cleaning

Remember, dirt carries bacteria - so all working areas must be kept clean.

Clean-as-you-go! All surfaces and equipment which come into contact with food should be thoroughly cleaned and disinfected every day.

Surfaces which come into contact with cooked food need to be sanitised regularly, for example chopping boards, utensils and slicing machines.

Some surfaces in the kitchen are regularly touched by Food Handlers, such as fridge door handles, microwave door handles and hand wash basin and equipment sink taps. These should also be sanitised regularly throughout the day.

The use of clean, disinfected equipment prevents bacteria spreading to other food, where they could multiply and possibly affect your customer.

Equipment which has been used for raw food must never be used for cooked food unless it has been thoroughly cleaned and disinfected.

Dirt, food waste and scraps which carry bacteria end up in your bins - so bins must be regularly emptied and cleaned.

Storing food

Bacteria are very good at growing in warm temperatures. This means that food must be stored at or below 5°C in the refrigerator where bacteria grow more slowly.

Never leave cooked food out; always put food away in a cold room or fridge as quickly as possible.

Remember to cover the food before storage.

Refrigeration Storage

Top	Ready-to-Eat/Cooked Foods
	Fruits and Vegetables
	Pre-cooked Deli Foods, Eggs, Foods that will be reheated
	Seafood
	Raw Fish
	Raw Meats
Bottom	Raw Poultry

Cooking

Bacteria can be killed by cooking food thoroughly so all food must be piping hot (at least 75°C). Food that must be kept hot for service should be kept at or above 63°C after it has been cooked thoroughly so that bacteria can only grow slowly in the food.

Contamination

Separate chopping boards for raw and cooked foods should always be used:

Red - Raw Meat

Yellow - Cooked Meat

Green - Salad / Fruit

Brown - Vegetables

White - Bread / Dairy

Blue - Fish

Guidance for the Head Chef

Analyse the menu to establish which food allergens or those related to intolerances are present and document the results.

Ensure separation of allergens within the kitchen and storage as required by company policy.

Train the kitchen staff in relation to the risks associated with food allergens and how to handle enquiries.

Ensure kitchen management team are aware of table approach procedure.

Guidance for the FOH Manager staff

Always ensure the allergens table is available on the company website for staff and customers to see.

Encourage serving staff to make enquiries if they are unsure of anything.

Make sure all staff members (including part-time and casual staff) are aware of serious allergies and how to handle a customer enquiry.

Allergy Procedure

• On approaching the table and before taking the order, the employee MUST find out if any of the guests have an allergy, e.g. "Before I take your order, I would like to check if anyone of you is allergic to any specific ingredients"

• Every menu / dish has a Food Alert allergy table. This table is available on the company website.

• The order must have a note of the allergy requirments.

• The employee is to then alert the senior manager on duty who will go to the kitchen to discuss the allergy and the dish with the chef.

• The allergen free dish or drink must be prepared in a clean and sanitised area using re-cleaned and sanitised utensils to prevent cross contamination of the allergen ingredient. Trace quantities of an allergen product is enough to cause serious illness and is easily transferred from stored equipment, or where equipment has previously been used to prepare other dishes along with cross contamination from hand contact. Ensuring all equipment needed to produce a dish is re-cleaned is essential along with the highest standards of personal / hand hygiene.

• The manager is then responsible for this dish. When the dish is ready, the manager will go to the kitchen, check with the chef the process and ingredients of the dish and then personally serve the dish to the correct customer.

In the event of a severe allergic reaction, immediate action should be taken:

• Call for an ambulance (999).

• The on duty First Aider must be contacted

If possible, the guest should be moved away from public view into a private area and made as comfortable as possible (offer water, stay with them, etc).

Disciplinary proceedings will be followed in all cases where the policy and/or procedure was not observed.