Food Hygiene & Pest Control

Policy

The aim of this policy is to set minimum standards with regard to food hygiene and pest control where food is stored, prepared, served or consumed. We shall ensure that every person working in the food handling areas is adequately trained and maintains a high degree of personal cleanliness and is wearing suitable, clean and where appropriate protective clothing.

A fully documented Food Safety Management System which is suitable for the food business will be fully maintained and understood by all food handlers and management involved in the production, storage and service of food.

The company wholly accepts the aims and provisions of the Food Regulations as being essential to maintaining and achieving the highest standards of food hygiene. We firmly believe in the importance of providing safe and wholesome food.

The Company Policy and Food Safety Management System provides a commitment to HACCP principles and identifies the potential food hazards in the business operation and implements effective controls and monitoring procedures at those points which are critical to food safety. Due regard will be paid at all times to both industry guides and food safety codes of practice and legislation and the changing needs of the operation.

We recognise that all members of management and staff need to have the highest level of commitment towards achieving food safety. The policy and Food Safety Management System will be distributed to staff or made readily available for them to read. Special emphasis will also be given to staff training concerning food hygiene and HACCP.

Reviews of the Food Safety Management System and HACCP plan will be undertaken annually or as new legislation is introduced or when any significant changes are made to the operations.

Arrangements for Food Hygiene and Pest Control

The Food Hygiene Co-ordinator will ensure that:

1.1 A documented food safety management system is being maintained, that is suitable for the food business operation and is understood by all food operatives and management who have a responsibility for food safety.

1.2 All staff that handle or prepare high risk ready to eat foods are trained in at least the CIEH Level/basic food hygiene course and all staff are issued with guidance on essentials of food hygiene procedures prior to commencement of employment.

1.3 Appropriate information, training, instruction and supervision is provided to all food handlers commensurate with their work activities.

1.4 Separate hand wash facilities are available in the food preparation area for food handlers to wash their hands.

1.5 Food handlers are provided with sufficient clean and washable over-clothing, preferably light coloured without external pockets and suitable head covering which completely encloses the hair.

1.6 Food handlers are in good health and are aware of the need and the procedure for reporting illnesses or diseases.

1.7 Cleaning schedules are developed in accordance with the food safety management system, surfaces and equipment are adequately cleaned and where necessary disinfected and all cleaning tasks are recorded.

1.8 Suitable waste containers are provided and the waste is removed at least daily, to an enclosed bin or skip that is sited at a suitable distance away from the food preparation/storage areas.

1.9 The refuse storage area is hosed down and cleaned regularly.

1.10 Doors and windows in the food preparation areas are kept closed or if left open, that they are screened with a fine, cleanable mesh.

1.11 Any access holes and other openings have been adequately sealed and defects in the building such as broken windows are repaired.

1.12 Regular inspections are made for signs of pests or pest damage.

1.13 Where necessary a competent person is engaged to control the ingress of pests or eradicate any infestation.

Guidance and Records

Further information concerning food safety management systems can be found by visiting the Food Standards Agency website (https://www.food.gov.uk/) and typing in “Safer Food Better Business” in the search function. You can download a free “Safer Food Better Business” pack from their website.

Listed below are food hygiene and safety standards, these may need to be adapted to suit your particular food business. The food hygiene and safety standards are not intended to act as a comprehensive guide to food hygiene and safety, but to provide generic guidance.

Food Hygiene & Safety Standards

Purchase of Food

Purchasers of food must satisfy themselves that food suppliers operate clean and hygienic premises and supply wholesome food and where appropriate to the specified standard.

A documented system for assessing food suppliers must be in operation with records retained and updated for new suppliers. Food business operators may wish to seek confirmation from Environmental Health reports from suppliers.

Only nominated food suppliers should be used for food purchases. All food suppliers must be registered with their Local Authority environmental health department.

All raw materials and ingredients must be bought from reputable suppliers.

In respect of temperature controlled deliveries, the temperature required should be specified to the supplier.

Any complaints or delivery problems which relate to a specific supplier should be reviewed on a regular basis and appropriate action taken.

Where appropriate, purchase specifications should be used to determine quality of ingredients and products supplied.

Delivery

All food deliveries must be inspected to ensure they meet the required specified standard and purchase specification where applicable.

All high risk (ready to eat foods) must be thoroughly inspected, temperature tested and recorded.

Food commodities must be clean and free from obvious contamination; packaging and containers should be free from damage and pest infestation.

Canned goods must not be damaged or blown and checked for refrigeration requirements.

Date coded products received must be able to be used within the period specified.

Perishable goods should be of high quality and visually inspected.

Frozen food is supplied at or below -18°C and rejected if above -12°C.

Foods requiring refrigeration are supplied at maximum +8°C or below and rejected if above +8°C.

Chilled and frozen deliveries should be transferred to temperature controlled storage as soon as possible or within 20 minutes from receipt of delivery.

Cook chill and high risk foods are supplied between 0°C - +3°C and rejected if above +5°C.

Delivery times should be specified so as not to coincide with busy service times.

Written procedures should be available in the event of sub-standard deliveries and food items rejected, along with disposal of rejected foods and contingency plans for replacement.

Rejected foods must be adequately recorded and labelled, set aside and must not re-enter the food chain.

Suitable probe thermometers must be available along with adequate disinfection facilities.

No food deliveries should be placed on the floor unless adequately protected from risk of contamination.

A specified area should be set aside for receipt and delivery with suitable refuse and disposal facilities.

Dry Storage

Foods must be stored in a safe and hygienic manner and at the correct temperature.

Foods must be stored separately from non food items and in particular cleaning chemicals.

Foods must be kept clean, cool, covered and free from pest infestation.

Clean containers in good repair and condition must be used for receipt, storage and distribution of food items.

All foods should be stored on non-porous shelving and kept off the ground.

Fresh fruit and vegetables should be stored in a well ventilated area and kept on duct - boards or low racking.

All foods must be rotated on the basis of first in first out.

A system of stock control should be in operation to restrict access and to prevent over stocking of food items.

A weekly stock check should be carried out to check for the following:

Damaged stock - blown or leaking cans
Sign of pest infestation
Best before and use by dates on produce
All opened stock, stored in pest proof containers
Dry stores should be dry, cool, well lit, ventilated and large enough to facilitate the tidy packing and rotation of stock
Dry store areas should be rodent and bird proof and allow adequate cleaning
Shelves should have a non absorbent and non toxic cleanable finish
Dry stores should be kept at an ambient air temperature of between +10°C to +15°C and not situated next to a heat source or in direct sunlight
Fresh fruit and vegetables should be stored in a dry, cool and well ventilated area between +5°C to +10°C

Refrigerated Storage

Foods must be stored in a safe and hygienic manner and at the correct temperature. Food storage containers should be kept clean, in good repair and condition.

Foods stored separately from non-food items

Raw meats stored below cooked meats

Dairy produce separated from raw and strong smelling foods

Foods kept clean and covered

Only clean containers used for storage

The core temperature of food must be maintained at below maximum +8°C. Raw meats and fish should be stored at -1°C to +1°C. High risk foods should be stored at +1°C to +4°C, where appropriate facilities exist.

All stock must be rotated and used first in first out, fridges must not be over stocked and allow adequate room for good air circulation.

A daily check should be carried out to ensure food quality is maintained and stock is rotated and no food has passed its use by date.

Refrigerators must be cleaned weekly and internal surfaces disinfected. They should be de-frosted on a regular basis and door seals checked.

Temperature monitoring must be completed at least twice a day and should be recorded.

Refrigeration equipment should be covered by a 24 hour call out contract with a specified response time.

Staff must know what to do in the event of mechanical breakdown.

Refrigerators should be placed away from heat sources and in a well-ventilated area, allowing sufficient room for cleaning.

Staff must be trained in the correct use and storage of food items in refrigerators, particularly the risk of cross contamination.

Freezer Storage

Same conditions apply as for refrigerator storage except:

Core temperature of frozen food must be maintained at a minimum of -18°C or below.

Freezers should be thoroughly cleaned and de-frosted every 3 months and shelves cleaned weekly.

Frozen food must not be kept longer than manufacturers’ recommendation.

All home produced frozen food should be labelled and date stamped.

Hot foods must never be placed into the freezer.

Foods must not be stored directly on the floor of a walk in freezer.

The oldest stock must be used first and any products past their “best before” dates will be discarded.

Wherever possible, cooked and raw foods should be stored separately and each freezer labelled with its intended use.

The manager must ensure that the freezers are maintained and operating correctly and checked once a week.

Thawing foods

Foods must be de-frosted and stored in a manner to avoid cross contamination between food and in particular raw and cooked foods.

Frozen foods must be thawed in controlled conditions and manufacturers’ instructions followed.

De-frosted food must be cooked within 24 hours of thawing.

De-frosted foods must be kept under refrigeration after thawing.

Frozen food which has been de-frosted must never be re-frozen.

De-frosting foods must not be aided by artificial means, by placing in water or putting in a warm place, i.e. above an oven.

Frozen foods which have been de-frosted using a microwave oven should be cooked immediately.

Thawing trays must be used for de-frosting foods and kept separate, where possible they should be colour coded.

Food Preparation

Foods must be prepared and stored in a manner to avoid cross contamination between food and in particular raw and cooked foods.

A designated work flow should be in operation which identifies the different stages and processes to eliminate the risk of cross contamination.

Food preparation equipment and working areas should be colour coded to identify the separate use for raw and cooked foods, this should also include knives, chopping boards and cleaning cloths.

Staff should adopt a policy of “clean as they go” throughout the preparation period. Waste materials should be handled in a manner to reduce the risk of food contamination and removed from the preparation area.

All direct food contact equipment and surfaces must be disinfected or sterilised where appropriate and in between different tasks.

Adequate probe thermometers including disinfecting facilities should be available and staff trained in the correct use.

Core temperature:

The core cooking temperature of food must reach +75°C for 30 seconds
Re-heated foods must reach a core temperature of +75°C for 30 seconds
Hot food ready for service must be maintained at +63°C or above
Hot food ready for delivery should be delivered at +75°C or above
Cooling food must reach a temperature of +5°C to +8°C in 90 minutes
Chilled foods ready for service must be maintained at +8°C or below.

High risk ready to eat foods must be kept out of the danger area and kept either below +8°C or above +63°C (legal requirement).

All food handling by staff must be kept to a minimum to reduce risk of cross contamination.

High standards of personal hygiene must be maintained by staff whilst engaged in food handling activities.

Staff access should be restricted in food handling areas to kitchen staff or trained personnel only.

Prepared food must be returned to chilled storage or cooked immediately.

If foods require to be tasted, only clean utensils will be used which must be washed after each use.

Cooling

Cooked food items not for immediate service, or to be served cold, must be cooled quickly and placed under refrigeration.

As soon as possible after the cooked food has achieved the correct core temperature, it should be decanted into clean cold containers. Where appropriate, shallow containers will be used to assist the cooling operation.

Where appropriate, joints should be sliced to assist the cooling operation.

The area must be kept free from contaminants, including raw foods.

On completion of cooling, the food must be placed in a refrigerator at below +5°C.

Cooled food should be clearly labelled with a production date to assist in stock rotation.

Stock not used within 3 days of production should be discarded.

Staff should be instructed in the risk of cross contamination to other foods during the cooling operation.

A probe thermometer (disinfected between uses) must be used to check the centre temperature of the cooled food.

Wash-up area

Mechanical dish-washing machines must be serviced regularly and operated in accordance with manufacturers’ instructions.

Manual dish-washing must incorporate the double sink method where appropriate. If only a single sink is available, then the water temperature must be as hot as possible and changed frequently.

Equipment, cutlery and crockery must be clean, free from grease and dry and suitably stored after washing up.

The correct level of detergent must be set for the level of water hardness; this should be checked by trained personnel.

Chemicals must be used in accordance with manufacturer’s instruction, and where dosing equipment is fitted, this must be serviced regularly.

Full COSHH procedures and control measures must be adhered to when using chemicals and washing-up.

Natural or suitable mechanical ventilation must be provided to ensure that heat and/ or humidity do not build up to levels that could affect the safety of food.

A suitable and continuous work flow should be in operation to ensure adequate separation between clean and dirty. Particular attention should be made to hand washing after handling dirty items, then clean ones.

Waste bins must be positioned in an area which is separate from clean equipment. There should be no risk of cross contamination from dirty to clean.

Procedures must be in place for the clean and safe internal disposal of food and non food waste.

Food waste and non food waste should be removed regularly from waste collection points and must not be held overnight in food handling areas.

Kitchen waste storage areas should be screened, well ventilated, hygienic, tidy with pest access kept to a minimum.

Cleaning

A cleaning schedule should be in operation throughout the kitchen. The schedule should indicate the person responsible, the area or equipment to be cleaned, the method and frequency along with health and safety instructions.

Work instructions along with the required standards should be available with suitable training given to all kitchen staff.

A suitable cleaning and sanitizing/disinfecting programme should be applied to all direct food contact surfaces and equipment.

A fully documented COSHH. system must be in place with all kitchen staff trained in compliance with the regulations.

All cleaning chemicals must be assessed with relevant chemical safety data information sheets held on site.

All cleaning materials and chemicals should be stored separately and returned after use to prevent food contamination.

All kitchen areas and equipment must be maintained in a sound and clean condition.

Adequate facilities should be made available for the maintenance and cleaning of cleaning equipment before returning to storage.

Canopy and filters should be cleaned and maintained on a regular basis to prevent the build up of dirt and grease. Removable filters should be cleaned weekly.

Regular deep cleaning of food handling rooms should be undertaken as necessary.

All food surfaces, food and equipment must be covered during heavy cleaning duties.

Personal Hygiene

Separate washbasins for hand-washing must be provided with hot and cold running water. A bactericidal detergent should be used and dispensed automatically. Disposable hand towels should be used and in ready supply.

Adequate changing facilities must be provided where necessary and not located in a food room. These should be kept clean and tidy.

An adequate number of lavatories must be available and must not lead directly into a food room. Staff facilities must be kept clean and tidy.

All food handlers working in a kitchen must wear suitable and where appropriate clean protective clothing. Safety shoes or flat shoes which are enclosed must be worn along with a suitable head covering.

Jewellery and make up worn by staff must be kept to a minimum and be secure to prevent contamination of food. Sleepers in pierced ears and a plain wedding ring are acceptable, watches and nail varnish should not be worn by food handlers.

All staff working in food handling areas must maintain a high standard of personal hygiene and cleanliness, they must observe the following:

Staff must not smoke or spit whilst handling food or in a food room
Staff must not eat or drink whilst handling food unless tasting food
Staff must avoid touching hair, nose, ears and mouth whilst handling food
Staff should not travel to work in their protective clothing
Staff must remove protective clothing when leaving the kitchen.

All staff must wash their hands:

before entering a food preparation area
before handling any prepared food
after handling raw meat, poultry, fish and vegetables
after handling food and non food waste or refuse
after any cleaning procedure or using chemicals
after touching ears, nose, mouth or hair and blowing their nose/sneezing
after using the W.C. or using the changing rooms.

Minor abrasions, cuts, burns or open wounds must be covered with an approved and easily visible (blue) waterproof dressing.

Staff must inform the manager before commencing work of any skin, nose, throat, stomach or bowel trouble or infected wound.

Staff must inform the manager before commencing work if they know or suspect that they are suffering from or a carrier of a disease likely to be transmitted through food.

Pest Controls

There should be an effective and continuous programme for pest control. This should be carried out by a contractor or suitably trained staff.

A pest control record book should be maintained including details on reported pest and any treatments used.

All staff should be trained in the prevention and detection of pest as well as reporting procedures.

Suitable pest control must be provided on windows which open to the outside in food preparation areas where there is a risk of contamination from pest and flying insects.

If U.V. equipment is in place, this should be sited away from food handling areas and the trays regularly inspected and tubes changed annually.

Refuse storage areas should be screened, well ventilated, hygienic and tidy with pest access minimised. Suitable collecting arrangements should be made to prevent the build up of waste. All waste must be placed in closable containers.

Waste must be removed from the kitchen or adjoining food room overnight.

Any suspect food that may be infested or contaminated by pests must be reported to the manager.

The manager must check the structure of the building periodically to ensure adequate pest proofing is maintained in a sound condition.

A suitable cleaning schedule must be in place to discourage pest and remove any food or debris which might encourage pest or provide shelter.

All spillages must be cleaned up immediately and staff trained in “Clean As You Go” to prevent the build up of food debris and encouraging pest.

Environment/Services

Ambient air temperature should be controlled and preparation areas sited out of direct sunlight where appropriate.

Mechanical or natural ventilation should be provided to remove contaminated air and prevent a build up of grease, steam, dust and excessive heat and cooking smells.

Air flows should not be provided to a clean area from a dirty area.

Where appropriate drains should be located with suitable direction of flow from clean to dirty traps should be installed with inspection points but not sealed.

Light fittings should be provided with a high wattage to detect dirt and pest. Light bulbs and tubes should be of the safety type to prevent contamination in the event of breakage.

Floor surfaces should be durable, slip resistant, non absorbent, coved to the wall and without cracks or crevices.

Wall surfaces should be durable, smooth, impervious and easily cleaned. All cracks and crevices should be filled to prevent pest access.

If walls are painted, only food grade vinyl matt or other suitable non absorbent wall paint should be used.

Ceilings should be smooth, hard and impervious and capable of being easily cleaned.

All chemicals must be stored in a safe and separate area away from food preparation and storage areas.

Chemical stores must be kept clean and tidy with adequate notices displayed. COSHH regulations must be adhered to with safe storage.

Adequate first aid facilities should be provided and suitable stocks maintained. Only blue waterproof adhesive plasters should be used. No medication should be kept or issued to staff.

Suitable and adequate fire extinguishers should be available and situated in strategic positions. These should be checked annually. Minimum fire equipment should include CO2, water extinguisher and fire blanket.

Equipment

All articles, fittings and equipment with which food comes into direct contact must be kept clean and where necessary disinfected.

All equipment must be constructed or be made of suitable materials, and be kept in good order, repair and condition as to minimise any risk of contamination of food.

The degree of cleaning must reflect upon the equipment used and its intended use. (i.e. a food slicer is more critical than a potato peeler).

Food equipment, work surfaces and fittings must be designed with smooth and durable surfaces to allow effective cleaning and disinfection.

Design of equipment and surfaces should avoid sharp angles and ledges and joints finished with a curved radius.

All food equipment, work surfaces and fittings must be installed to allow adequate cleaning of the surrounding area.

Each piece of heavy equipment should have a detailed cleaning schedule.

Where appropriate guards must be fitted to machines and used accordingly.

Any dangerous machines must have adequate safety notices with relevant health and safety instructions.

All staff must be trained in the safe operation of machines.

Where appropriate manufacturers’ notes and instructions must be followed by staff at all times.

Use of Probe Thermometer

Probes must be cleaned and disinfected before and after every insertion into food. This should include washing the probe first, then wiping with a bactericidal probe wipe to ensure thorough disinfection, alternatively wash the probe, then sterilise in hot water at a temperature of 82°C for 2 minutes.

Care must be taken to ensure the use of the probe thermometer does not pose any risk of cross contamination.

Where appropriate different colour coded probe thermometers should be used to reduce the risk of cross contamination.

Where appropriate a food simulant (i.e. water/jelly) should be used to gauge the core temperature of products in the refrigerator.

Food which is pre-packed should be temperature tested by taking between pack measurements with a special flat foil probe.

The probe should be tested for accuracy every 6 months. This can be done by comparing the temperature with a reference thermometer which is calibrated and certified to NPL standard.

The probe may be checked by placing in a mixture of wet ice held in a vacuum flask and agitated frequently with the temperature taken after 2 minutes when the reading has stabilised. This should read -0.5°C to +0.5°C. Some thermometers will allow the checking of temperatures by using different test caps, these are normally set at 0°C, -18°C and +63°C.

If after checking, the probe thermometer and the temperature reading is more than 0.5° out, it should be returned to the manufacturer for adjustment.

The construction of the probe should be such that it is easy to clean and disinfect.

The probe thermometer should have an accuracy of +/- 0.5°C.

The probe thermometer should be readable to at least 0.1°C and should be robust and shock proof.