Catering Hygiene

CATERING HYGIENE POLICY
(A WORKING MANUAL FOR HYGIENE STANDARDS
IN CATERING DEPARTMENTS, FOOD STORES
AND ALL FOOD AREAS)
Andrea Dalton
General Manager
Non-Clinical Support Services
REVISED: NOVEMBER 2007
1
INDEX
CONTENTS Page No.
1. INTRODUCTION 5-7
2. FOOD SAFETY GENERAL – INTRODUCTION AND LAW 8-9
3. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 10-16
4. FOOD HYGIENE 17-20
5. EMPLOYMENT OF FOOD HANDLERS 21-28
6. PROTECTIVE CLOTHING 29
7. PROCUREMENT AND STORAGE OF PROVISIONS 30-47
8. FOOD PREPARATION 48-53
9. FOOD SERVICE 54-57
10. INCIDENT REPORTING IN RELATION TO FOOD SAFETY/FOOD 58-64

CONTAMINATION COMPLAINTS AND HAZARD WARNINGS
11. FIRST AID 65
12. FOOD PREPARATION AREAS 66-70
13. CLEANING PROCEDURES 71-75
14. SANITARY CONVENIENCES AND CHANGING ACCOMMODATION

FOR CATERING STAFF 76
15. REFUSE 77
16. PEST CONTROL 78-79
17. VENDING MACHINES 80-81
18. FOOD HYGIENE IN TEA BARS OPERATED BY VOLUNTARY

SERVICES 82-83
19. INSPECTION OF PREMISIES 84-86
2
CONTENTS Page No.
20. THE CONTROL OF FOOD HYGIENE IN REHABILITIATION AND

THERAPUTIC SERVICES 87-89
21. THE PROCUREMENT USE AND CALIBRATION OF

HANDHELD THERMOMETERS 90-91
22. USE AND MAINTENANCE OF MICROWAVE OVENS 92-94
23. LIST OF APPENDICES 95
24. THE INVESTIGATION, MANAGEMENT AND CONTROL 96-114

OF EPISODES OF INFECTIOUS DISEASES IN HOSPITALS
OF THE BRADFORD HOSPITALS NHS TRUST
25. HYGIENE INSPECTIONS BY THE HOTEL SERVICE MANAGER 115
26. ANNUAL INSPECTION BY TRUST HYGIENE TEAM 116-126
27. USE OF CLING FILM 127
28. PEST CONTROL PROCEDURE 128-129
29. RETENTION OF FOOD SAMPLES FOR BACTERIOLOGICAL

INVESTIGATION 130
30. LIST OF REFERENCES 131
3
Non-Clinical Support Services
STAFF STRUCTURE
Andrea Dalton
General Manager
Mark Winckles
Manager – Hotel Services
BRI/SLH
Roy Hannam Michael Ellison Rita Howard

Catering Manager Assistant Manager – Assist. Manager – Retail
SLH Production - BRI BRI
Mary Pinder
Danny Blakey Retail Co-
Tony King
Kitchen Co- ordinator
Kitchen Co-ordinator
ordinator - BRI BRI
SLH
Belt
Catering Dining Dining
Supervisors
Supervisors Room Room
BRI
SLH Supervisors Supervisors
BRI
Khalda Mahmood Tahira Ali

Catering Administration - SLH Tracie Phillips
4
Catering Administration - BRI
1. INTRODUCTION
This working manual has been prepared in the interests of establishing, and
maintaining, the highest possible standards of food hygiene and food handling
practices, to ensure public safety in relation to food hygiene, and to act as
instruction to all staff involved with the production and service of food.
All catering management, food handlers and hospital catering premises from
which food is sourced, stored, prepared or served, complies with the current
food safety legislation.
OVERVIEW
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. Good safety and hygiene
practices apply to all food services. Catering Management should ensure that
contracts with third parties include specific reference to achieving compliance
with the mandatory requirements as documented in this standard.
All NHS catering premises have had a legal obligation to comply with the
provisions and requirements of food hygiene legislation. The Food Safety
(Northern Ireland) Order 1991 introduced, in particular, increased penalties for
non-compliance and a defence of 'due diligence'. The Food Safety (General Food
Hygiene) Regulations (Northern Ireland) 1995 introduced the requirement to
assess hazards arising from catering operations and to apply effective control
and monitoring procedures. The Food Safety (Temperature Control) Regulations
1995 introduced new temperature control requirements. The Regulations allow
for voluntary Industry Guides to Good Hygiene Practice to provide practical
guidance on compliance. Due to the vulnerability of patients and service users,
good practice advice found in the approved Catering Industry Guide should be
considered in appropriate circumstances.
There are three fundamental requirements captured in this standard:
• Catering management must ensure that food production and service complies
with the requirements of current food safety legislation.
• Trusts must ensure that contracts with provider units lay down the required
standards of food provision including hygiene.
• Providers must ensure they adopt standards of good hygiene practice to
conform to current food safety legislation and that such standards are
monitored.
5
KEY REFERENCES
Statutes
Food Safety (General Food Hygiene) regulations 1995
European Economic Community (1990) Council Regulation 1906/90. 1990
Food Standards Act 1999.The Stationery Office
Food Standards Act 1999 and Consequential Provisions and Savings Regulations
(Northern Ireland) 2000. The Stationery Office
Food Premises (Registration) Regulations (Northern Ireland) 1992. The Stationery

Office.
The Food Safety Act 1990 (Amendments Regulations 2004)
The General Food Regulations 2004
EC Regulations 852 2004
Food Safety (England) Regulations 2005
Food Safety (Temperature Control) Regulations (Northern Ireland) 1995

The Stationery Office,
Food Labelling Regulations (Northern Ireland) 1996. The Stationery Office.
Supply of Machinery Regulations 1992. The Stationery Office.
Guidance and Codes
Hospital Food as Treatment, A report by the Working Party of the British

Association of Parenteral and Enteral Nutrition (BAPEN) 1999 ISBN 1 899467 35
1
NHS Executive (1995) NHS Internal Audit Manual 1995. NHS Executive, London.
Nutrition Guidelines for Hospital Catering, The Health of the Nation (1995)
The Caroline Walker Trust (1995) Eating Well for Older People. ISBN 1 897820
02 X
Voices (Voluntary Organisations Involved in Caring in the Elderly Sector (1998)

Eating Well for Older People with Dementia. ISBN 0 9532626 0 X
6
Circulars
DHSSPS (2002) Best Practice – Best Care: A framework for setting standards,
delivering services and improving monitoring and regulation in the HPSS.
HCA Good Practice Guide 2007
Council of Europe Resolution Food & Nutrition Care In Hospital 2006.
Other Publications
Department of Health (2001) Essence of Care: Patient focused benchmarking for

health care practitioners. Department of Health, London.
Great Britain (1998) Our Healthier Nation, A Contract for Health. The Stationery
Office, London.
NHS Executive (1997) Industry Guide to Good Hygiene Practice: Catering.

Chadwick House Group Ltd. 1997
NHS Executive (1996) Management of food hygiene and food services in the
National Health Service. HSG (96) 20. The Stationery Office, London.
Nutrition Guidelines for Hospital Catering, The Health of the Nation (1995)
7
2. FOOD SAFETY – GENERAL INTRODUCTION AND LAW
The Law
The Food Safety Act 1990
This is the backbone of all food legislation. The main feature of the Act is its enabling
powers. These allow Ministers to make further safety regulations to implement food
safety measures and to produce codes of practice to bring out more consistent
standards of enforcement. The Act contains powers requiring improvements to be
made to unhygienic premises, to stop a particular process being performed or a
piece or equipment from being used. If there is an imminent risk to health, premises
can be closed down and only be reopened when the Local Authority certifies that
they are no longer a risk to health.
Main Offences
To sell or possess for sale food which does not comply with food safety
Render food injurious to health
To sell food that it not of the nature, substance or quality expected by the
consumer
Falsely or misleadingly describe or present food
Food Safety (General Food Hygiene) Regulations 1995
These regulations implement the provisions of the Hygiene or Foodstuffs

(93/43/EEC) with the exception of the provisions related to temperature control and
those provisions of the Drinking Water (80/778/EC) related to water used in food
production.
Main Features of the Regulations
The need to identify and prevent food safety risks at all stages in the
preparation and selling of food using the principles of Hazard Analysis and
Critical Control Points (HACCP)
Requirement to comply with the rules of hygiene as listed in Schedule 1 of the

regulations
A general requirement to carry out all food activities in a hygienic way
The need for food handlers to report actual and suspected infections which
could result in the contamination of food
A requirement for the supervision, instruction and/or training of food handlers

8
Food Safety (Temperature Control) Regulations 1995
The purpose of these regulations is to control the temperatures at which food

likely to support the growth of pathogenic (food poisoning) bacteria or the
formation of toxins (poisons) are kept.
For many foods, temperature control and time are the only ways of preventing
the growth of these pathogenic bacteria.
These regulations lay down the chill and hot hold conditions for such high-risk
foods.
Food Premises (Registration) Regulations 1991
These regulations require that all food premises (including vehicles and moveable
structures) may only be used for the purpose of a food business if they have been
registered with their local food authority. This registration enables authorities to keep
up to date lists of premises in their district, therefore, allowing them to make
inspections as required. The frequency of inspection will depend on the type of
business carried out.
The Food Labelling Regulations 1996 (As amended)
The main aim of these regulations is to protect the purchaser from false claims or
misleading information when buying food.
General Labelling Requirements
Labels must contain the following information
The name of the food

A list of ingredients
An appropriate guide to shelf life (‘use by’ or ‘best before’ date)
Any special storage conditions or conditions of use
The name or any business name and address or registered office of the
manufacturer or packer, or of a seller established within the EC
Place of origin of the food if failure to give them might mislead a purchaser to a
degree as to the true origin of the food
Instructions for use if it would be difficult to make appropriate use of the food
without them
The Food Labelling (Amendment) Regulations 1999
These regulations give trading standards officers the power to check catering
establishments to ensure they declare genetically modified ingredients. The powers
contained in the regulations cover only foods containing GM soya and maize but not any
derivatives, as they are not covered by EU regulations.
9
3. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
As from 1 January 2006 food hygiene legislation will be changing. The Food Standards
Agency reports that the new legislation is needed to modernise, consolidate and simplify
EU food hygiene legislation. It is intended to apply effective and proportionate controls
throughout the food chain, from primary production to sale or supply to the final
customer.
The legislation is also intended to focus controls on what is necessary for public health
protection. It clarifies that it is the primary responsibility of the food business operator to
produce food safely.
The Supply Direct Contract Manager must ensure that the procedures operated
within the unit ensure the safety of the food supplied to host establishment/Client.
Supply Direct’s approach to food safety is based on HACCP, which is a systematic

analysis of all ‘hazards’ or risks involved in ordering, receiving and storage. All
possible hazards are identified, the critical points to ensuring food safety are
highlighted and measures are in place to control and monitor the risks or hazards
associated with those critical points.
Supply Direct undertakes a review of the analysis of food hazards, the critical points
and the control and monitoring procedures periodically and whenever operations
change. If the Supply Direct Contract Manager has any concerns about additional
hazards that may be specific to their unit they should draw these to the attention of
the Operations/Area Manager
The table overleaf provides a summary of the hazards that potentially affect our
operations, the measures and critical controls necessary to minimise risk and refers
to the detailed procedures contained within this Manual.
Additional support documentation is also contained in the appendix section of the

Temperature Record and Daily Log Book
• Process Control Flow Chart – form SD606
Contract Managers shall review and identify the process steps of food
production, applicable to unit by ticking (9) the process step boxes
At the right hand side of the flow chart is a list of HACCP charts, indicate those
that are applicable to the unit by ticking (9)
• HACCP Charts – Document SD2020

Read the contents of each HACCP chart and implement the controls
identified, HACCP charts which are not applicable to the unit shall be identified
as not applicable i.e. NA
A blank HACCP chart form is supplied for completion by the Unit Manager for
site specific process steps
Additional support and assistance is detailed in the relevant sections of the
Unit Operations Manual and the Temperature Record and Daily Log Book
10
The Supply Direct Operations/Area Manager must ensure that Contract Managers
are made aware of the hazards and the methods of control. Instruction and
appropriate training in the correct procedures and supervision of the work are
necessary parts of ensuring the safety of the food.
If the Supply Direct Contract Manager has any concerns about additional hazards
that may be specific to their unit, they should draw these to the attention of the
Operations/Area Manager.
The Hotel Services Manager, in conjunction with Supply Direct, is responsible for
ensuring that all activities involving food, from purchasing to service, are carried out to
the standard laid down by legislation. Detailed procedures for the achievement of a
required food standard, are described below:-
• Food Safety Risk Assessment/Assured Safe Catering (Hazard Analysis and

Critical Control Points).
• Food Ordering.
• Receiving Goods.
• Supply Complaints Procedure.
• Food Storage.
• Food Preparation.
• Food Service.
• Special Therapeutic Diet.
• Transported Hot Meals.
• Transported Cold Meals.
• Food Sampling.
• Monitoring.
• Corrective and Preventative Action.
• Wash-up.
• Waste Disposal.
• Vending.
Please see Table below.
11
3. HACCP – Hazard Analysis and Critical Controls
Process Stages
Potential Hazards Controls Actions
Purchasing Food contaminated with food Buy from nominated suppliers only Supplier pre-qualification assessment.
poisoning bacteria or foreign Regular documented supplier audits of
objects premises and procedures. GM label
checks by Unit Manager.
Monitor supplier complaints.
Receiving Food contaminated with food Check condition of vehicle and foods Check the vehicle load bay is clean
poisoning bacteria or foreign delivery Check the vehicle is only used for food
objects. deliveries or the vehicle has separate
Incorrect delivery temperature Check delivery temperatures compartments for Raw and Cooked meats,
Dented, damaged, blown or Check delivery hygiene Fresh Vegetables/fruit
rusty tins split and damaged Check for damaged tins/packaging Check delivery persons hygiene practices
bags. Refuse products with damaged packaging,
Deliveries made on wooden Check deliveries are not made on or dented tins or food is out with the
pallets Out of date deliveries wooden pallets. Check use by date appropriate temperatures
Refuse deliveries made on wooden pallets
Refuse out of date deliveries
Storage Growth of food poisoning Store all foods at the correct Temperature of refrigerators and deep-
bacteria. temperature. Chilled, below +5°c freezers to be taken daily and recorded in
Incorrect temperatures Frozen, -18°c to 22°c the “Temperature Record sheets”
Where acceptable remove outer Faulty equipment/incorrect temperatures to
Deterioration, out of date contaminated packaging be reported immediately.
products. Correct rotation of stock. Ensure correct rotation of foods, check
Check for spoilage of the product. “Use By- Best Before” dates regularly
Check “Use by” “Best Before” dates. Do not use out of date foods.
Contamination of foods. Keep raw meat/foods separate from Wrap, label and date all decanted foods
high risk foods Foods to be de-frosted in the refrigerator,
Inappropriate de-frosting Correct de-frosting procedure place on trays to retain liquids, ensure no
ice crystals remain
Preparation Contamination of foods and Foods to be prepared as near to Do not store/defrost foods at room
the growth of food poisoning service as possible. temperatures.
bacteria Limit exposure to room temperatures Sandwiches/Rolls/Salads to be placed in
during preparation refrigerator after preparation.
Poor personal Hygiene Washing of hands before/after Wash hands frequently, on entering food
handling food. preparation area, after handling raw foods,
Inadequate cleaning Use only clean equipment; sanitise rubbish or cleaning chemicals.
procedures of premises and surfaces/boards prior to use. Ensure all equipment is clean and
equipment Separate raw foods from sanitised prior to use, Clean as you go.
cooked/cold food preparation Use separate equipment, work areas when
handling raw and high risk foods
Cooking Inadequate cooking All cooked foods must reach a Core temperatures to be taken and
The survival of food poisoning minimum core temperature of 75°c recorded on the “Temperature Record
bacteria sheet”
The temperature probe is to be sanitised
prior to and in between taking
temperatures.
Cooling Growth of any surviving food Minimise cooling time to a maximum Meat joints to be cooked on the day of
poisoning bacteria. of 1½ hours at ambient temperature. service.
Cross Contamination, fly’s etc Meat joints should not exceed 2.5 Kg in
dust particles weight to ensure rapid cooling
Cool foods as quickly as possible. (1½ hrs)
and ensure all cooling foods are
adequately covered
Transfer hot foods to shallow trays to
assist in cooling.
Re-heating Insufficient temperatures All foods must be re-heated to a Foods to be probed and reach a minimum
Survival of food poisoning minimum temperature of 82°c. temperature of 82°c on completion of the
bacteria Foods must only be re-heated once, re-heating process.
after re-heating discard. Temperature reading to be recorded on
the daily temperature log sheet.
Holding/Service Growth and/or the production Temperature of hot foods to be High Risk hot foods to be probed and the
of Food poisoning bacteria. maintained above 68°c. temperature to be recorded in the
Foods to remain chilled wherever “Temperature Record sheet”
possible until service time. Keep chilled foods under refrigeration until
Do not display chilled foods in service
ambient temperatures for more than Do not re-refrigerate foods that have been
4hrs. displayed in ambient temperatures
12
Transportation Growth and/or the production Maintain foods above 68°c. Pack as near to dispatch time as possible.
of Food poisoning bacteria Limit transport time to 30 minutes Record dispatch/delivery times and
Catering co-ordinator to verify the temperatures on the “Temperature Record
Temperature Log sheet”
Report low food temperatures immediately
to the kitchen co-ordinator
Waste disposal Food/Equipment Maintain good hygiene practices Wash hands after handling waste/bins
contamination Keep waste in covered bins/sacks Tie waste sacks and keep waste bins
Attracts pests/vermin covered, keep bin area clean/free of debris
Equipment Growth/cross contamination of Effective cleaning, implement All equipment to be cleaned using the
Cleaning food poisoning bacteria cleaning schedule and record of correct materials/dilutions at the frequency
Physical/Chemical heavy equipment cleaning detailed on the cleaning schedule
contamination Ensure correct washing and storage Use approved chemicals, allow washed
of equipment items to air dry
Do not stack washed plates until dry
Inappropriate temperatures Ensure equipment is maintained Store washed pans, trays etc upside down
PPM programme to be implemented
13
STAGE CONTROLS ACTIONS
Pre-Qualification of Suppliers • All deliveries to be supervised
Audit High risk food suppliers premises • Assess appearance, texture and smell
Purchase procedures and delivery vehicles • Temperature check and record (do not pierce
Use authorised suppliers only wrapping)
Designated delivery times • Check for foreign bodies, damaged/soiled
packaging
• Check dates, codes and labels for GM content
Temperature control and segregated storage • Check and record refrigeration equipment
• Segregate chilled foods, raw foods below
Stock control and rotation cooked
Storage • Decanted foods are wrapped, sealed and dated
• Labels dates checked, out of date items
Appropriate cleaning schedule of equipment disposed of
• Store foods to achieve first in-first out
• Implement adequate cleaning/defrosting
schedule
• Carry out /complete weekly hygiene and safety
check
Hygiene of staff, equipment and equipment • Ensure all staff receive food hygiene/safety
Cleaning schedule – maintain high standards training
of cleanliness • Check equipment and work surfaces are
Preparation Defrosting clean/sanitised prior to use and in-line with the
cleaning schedule
Prevention of cross contamination • Defrost in refrigerator, ensure no ice crystals
• Prepare raw and cooked foods separately
Temperature control • Staff to wash hands & clean equipment in-
between tasks
• Minimise preparation time, do not store in
ambient areas, keep refrigerated until cooking
process
Cooking temperature controls to ensure the • Cooking equipment set at the correct
destruction of bacteria temperature
• Core temperature to achieve +75°c, probe and
Prevention of cross contamination record
Cooking • Foods to be cooked on the day of service where
Good personal hygiene of all food staff possible
• Ensure raw and cooked foods are kept separate
• Hand wash in-between handling raw/cooked
Cleanliness of equipment foods
• Separate equipment to be used for raw/cooked
foods
• Monitor personal hygiene and cleanliness of
staff
• Staff to check preparation and cooking
equipment is clean, sanitised and safe prior to
and between use
Appropriate cooling time/size • Joints of meat to be cooked on the day of
service
Prevention from contamination • Joints should not exceed 2.5 Kg in weight
Cooling • Salad pasta/veg to be spread out whilst cooling
Minimise cooling time in ambient (5cms/2”)
temperature conditions • Ensure foods cool in an area where there is no
risk of contamination, cover foods whilst cooling
• Minimise ambient cooling time to less than
90mins
• Ensure hot foods are not placed in refrigerators
14
Refrigeration equipment/temperature checks • Check and record refrigeration temperatures
daily
• (Chilled below +5°c – Deep-freeze -18°c°c)
• Report equipment not maintaining food at the
Correct storage of chilled/frozen foods correct temperature immediately (probe
stimulant, jelly/water)
Refrigeration • Ensure frozen foods have sufficient air
Storage circulation to maintain the correct temperature of
frozen foods
Stock/label checks and rotation • Keep raw and cooked foods segregated, raw
below cooked foods, raw poultry separate from
all other foods
Equipment cleanliness • Cover and date label all open and/or high risk
foods
• Dispose of food items with expired date labels
• Ensure equipment is cleaned as per cleaning
schedule
• Check door seals/shelving is free from dirt and
spillage
• Ensure equipment is regularly defrosted
Maintain chilled storage until re-heating • Ensure foods do stand in ambient temperatures
for excessive periods prior to re-heating (Max 30
Temperature control, re-heat to +82°c minutes)
Re-heating • Probe and record core temperature, sanitise
Re-heated foods disposed of after service probe between readings
• Foods only to be re-heated once, dispose of
surplus re-heated foods after service
Hot foods to be held at above +63°c • Probe and record food temperature, maintain
Cold foods to be held at +5°c or below above +68°c
where chilled display equipment is available • Hot buffet food items displayed for up to 90
Service minutes max
Time control of foods held/served at ambient • Food simulant probed and recorded, ensure
temperatures below +5°c°, treat foods as ambient storage if
Protection from contamination outside of temperature
• Buffet/foods displayed at ambient temperatures
to be consumed or disposed of within 4 hours
• Ensure food is suitably covered during the
service period
Minimise delivery to 30 minutes maximum • Temperature log sheet to be completed, detail
Transport Vehicle and thermo-boxes to be clean temperature, dispatch and delivery times
Maintain appropriate temperature controls • Packing to the Service of foods within 2 hours
The Hotel Services Manager, in conjunction with Supply Direct, must ensure that the
procedures operated within the Trust ensure the safety of the food supplied to patients,
visitors and staff. The Trust’s approach to food safety is based on assured safe
catering/HACCP, which is a systematic analysis of all hazards or risks involved in
ordering, receiving, storage, producing, transporting and servicing food. All possible
hazards are identified, the critical points to ensuring food are highlighted and measures
are in place to control and monitor the risks or hazards associated with these critical
points.
It is important that the Catering Manager undertakes a review to analyse food hazards,
the critical points, the control and monitoring procedures periodically and whenever
operations change.
The table above provides a summary of the hazards that potentially affect catering
15
operations, the measures and critical controls necessary to minimise risks. The Catering
Management Team must ensure that catering and associated employers are aware of
the hazards and methods of control.
Training in the control procedures and supervision of work is necessary to ensure the
safety of the food prepared and served.
16
4. FOOD HYGIENE
Food hygiene is much more than cleanliness. It includes all practices, precautions and
procedures involved in:
1. Protecting food from risk of contamination, including harmful bacteria, poisons

and foreign bodies.
2. Preventing any organisms for multiplying to an extent that would expose

consumers to an illness or result in early spoilage of food.
3. Destroying any harmful bacteria in the food through cooking or processing.
The Cost of Poor Food Hygiene
1. Food poisoning outbreaks and sometimes death.
2. Food contamination and related complaints
3. Pest infestations
4. Waste due to food spoilage
5. The closure of food premises by local authority enforcement
6. Fines and costs of legal action because of contravention in hygiene legislation or

because of the sale of unfit or unsatisfactory food
7. Civil action taken by food poisoning sufferers
8. Loss of production
9. Higher staff turnover
The Benefits of Good Hygiene
1. Satisfied customers, a good reputation and increased business
2. Compliance with legislation
3. Increased shelf life of food
4. Good working conditions, higher staff morale and lower staff turnover
17
HYGIENE IN FOOD PREPARATION, COOKING AND SERVICE
Every employee is responsible for maintaining high standards of food safety and
irrespective of grade, the principle of “CLEAN AS YOU GO” must be practiced by
all staff.
Staff must report any defect in catering plant, premises or equipment to their
immediate supervisor, so remedial action can be taken. Particular attention must
be paid to the following to ensure all food stuffs are prepared, cooked and served
in the correct and proper manner.
PREPARATION OF FOOD
a) All surfaces coming into contact with food must be clean and dry.
b) Keep raw food apart from food to be served without further heat
treatment.
c) Surfaces of preparation tables must be sanitised immediately after use

in accordance with departmental cleaning schedules.
d) During preparation potentially contaminated food and food capable of

supporting microbiological growth must not be exposed to ambient
temperatures longer than absolutely necessary.
e) Thoroughly clean all slicing and mincing machines after each use to
avoid the transfer of contamination from one food to another.
Raw meat (including poultry and bacon) and cooked meat (including
canned and processed meat) must NEVER be processed on the same
machine without dismantling and thoroughly cleaning it between
operations.
f) In small kitchens with limited working space, it may be necessary to use

worktops for more than one purpose. In such cases the working
surface will need to be changed i.e. by using a colour coded preparation
board and thoroughly cleaning and drying the worktop between use –
wiping with a cloth is not enough.
g) Food preparation equipment and utensils must be cleaned immediately

after each use and only equipment in daily use should be stored in the
kitchen.
h) NO wooden-handled knives, pastry brushes, rolling pins, spoons or

paddles must be used in the Catering Department. Only utensils
manufactured from synthetic impervious materials must be used.
i) Where possible separate sinks must be used for the different

categories for food i.e. raw meat, fish, vegetables, salads etc. Where
18
this is not possible, sinks must be thoroughly washed in between
different tasks.
j) Food preparation sinks must not be used for personal hygiene or for
general equipment cleaning. All sinks must be labelled according to
their specific purpose and thoroughly cleaned after each use.
k) All fresh vegetables, herbs and salad items must be thoroughly washed
in cold salted water and rinsed off in cold running water. All salad items
must be carefully examined to remove caterpillars, slugs, snails and
similar foreign bodies.
l) Food must not be left in the kitchen at room temperature.
m) Frozen meat, especially poultry, must be thoroughly defrosted in

accordance with the guidance given in the Code of Practice No 8 –
Safe Food Handling Procedures before cooking.
n) Use suitable implements such as tongs, disposable plastic gloves, when

handling prepared and cooked food especially in the preparation of
sandwiches.
o) Any prepared dish which is contaminated or suspected of being

contaminated by spillage, splashing or drip from unprepared meat product
or high risk food must be discarded.
p) Equipment and utensils which have been used must be returned to the pot
wash area and not left in the cooking and preparation areas.
q) Any spillage must be cleaned up immediately using a disposable

absorbent cloth or paper towel.
19
FOOD POISONING
Dangerous Practices and possible causes of food poisoning are:
1. Food prepared too far in advance and stored at room temperature i.e. not under
refrigeration
2. Cooling food too slowly prior to refrigeration
3. Not heating food to high enough temperatures to destroy food poisoning micro-
organisms
4. The use of food contaminated with micro-organisms
5. Under-cooking meat, poultry for sufficient time
6. Not thawing frozen meat and poultry for sufficient time
7. Cross-contamination from raw to cooked food
8. Storing food between 10°C and 63°C
9. Infected food handlers
10. Use of leftovers
11. Food prepared or stored on inappropriate surfaces or in unsuitable containers
12. Poor personal hygiene
20
5. EMPLOYMENT OF FOOD HANDLERS
Food handlers may be defined as all those who are involved in the receipt,
storage, preparation, transport and service of food to patients, staff and visitors.
These would include:
All Catering staff

Ward Housekeepers
Portering
Occupational Therapy staff
Nursing or other ward staff involved in food handling
Although not employees of the Trust contract staff, voluntary workers and
students involved in any provision of catering services must adopt the policies
and procedures set out in this document to the same standards as Trust staff.
Catering Staff
Catering Managers will employ only such persons who are in good health and
have a high standard of personal hygiene.
Every person employed in the Catering Department shall, before commencement

of employment on the Trust’s premises, complete a “Pre-Employment Medical
Questionnaire”.
Every person employed in the Catering Department will be required, at the

commencement of their employment, to sign an agreement to report infection
declaration as contained in Code of Practice No 5 – Personal Hygiene and
Health.
The Trust shall not employ within its Catering Department:
a) Any person who shows active signs of or who is under treatment for any
infectious diseases or is known to be a carrier of that disease to include suffering
from skin infections which are not normally included in the category of infectious
diseases.
b) Any person who is a carrier of infection from the enteric group of fevers or
c) Any person who is a carrier of amoeba/dysentery, or who has recurrent

symptoms of the disease.
All new catering staff must be given the relevant parts of the Trust’s Code of
Practice within one week of taking up appointment and sign a declaration that
they have received and understood them.
All new food handlers should receive food hygiene training commensurate with
their duties as art of their induction training, such training must take place within a
21
month of commencing employment.
Non-Catering Staff
All new staff identified as being ‘food handlers’ should complete a pre-
employment questionnaire.
All new food handlers should receive food hygiene training commensurate with
their duties as part of their induction training, such training must take place within
a month of commencing employment.
All new food handlers will be required at the commencement of their employment
to sign an agreement to report any infections contained in Code of Practice No. 5
Non-Catering Staff (Nursing)
It is the policy of the Trust that all staff follow the guidance given in the Trust Food
Safety Policy and Hygiene Codes of Practice.
Nurses are accountable for their own actions and omissions and it is not
necessary to complete any documentation.
10 PERSONAL HYGIENE RULES
A copy of this must be issued to all food handlers employed in kitchen areas.
1. Food handlers must not wear jewellery other than wedding rings or
sleeper earrings.
2. Nail varnish must not be worn. Nails must be kept short and scrupulously
clean.
3. Long hair must be "put up" and all hair must be covered by a protective
cap or hair net.
4. Clean protective clothing must be worn by personnel in all food areas. This
includes visitors. Protective clothing must be changed daily, and should
not be worn outside the Catering Department.
5. Meals must not be consumed in any food preparation, or cooking, or

storage areas.
6. Small cuts or abrasions must be covered with clean, coloured, waterproof

dressings (preferably blue).
7. Outdoor clothing and personal effects must not be brought into any food
room, and should remain in the cloakroom or lockers provided.
8. Food handlers must wash their hands:
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a) on entering the kitchen and before handling food or equipment;
b) after handling raw meat, poultry, fish or vegetables;
c) after visiting the toilet;
d) after sneezing, smoking, coughing or using a handkerchief;
e) after handling refuse or swill;
f) before handling cooked foods;
g) as often as possible during the working day;
h) after contact with patients or their immediate surroundings;
9. Food handlers must not wear open-toed shoes or sandals.
10. Smoking is strictly FORBIDDEN in ANY food room.
Non-compliance with these hygiene rules will result in disciplinary action being
taken.
CATERING STAFF AGREEMENT TO REPORT INFECTION
Duplicate Copy to be Retained by the Employee

I agree to report to the Catering Manager or his Deputy as soon as possible, by
telephone if necessary, if I suffer an illness involving:
1. a) Vomiting
b) Diarrhoea
c) Septic skin lesions (boils, infected cuts, etc. however small)
2. After returning and before commencing work following an illness involving

vomiting and/or diarrhoea or any of the above conditions.
3. After returning from a holiday during which an attack of vomiting and/or

diarrhoea lasting for 2 days or more was experienced.
4. If any member of my household is suffering from diarrhoea and/or

vomiting.
I have read (or had explained to me) and understand the accompanying "10
Personal Hygiene Rules". I understand that failure to comply with these rules will
result in disciplinary action being taken.
Signed........................................
Date..................
CATERING STAFF SUFFERING FROM INFECTIOUS CONDITIONS -
DURING WORKING HOURS
1. Catering staff suffering from diarrhoea or vomiting, skin rashes, boils, any
other skin lesions, discharge from the ear, eye, nose or any other site
must report IMMEDIATELY TO THE CATERING MANAGER.
2. If the Catering Manager or Senior Supervisor is not available the Control

23
of Infection Nurse or Senior Nursing Manager on duty must be informed
IMMEDIATELY, via the switchboard.
3. The Catering Manager will advise the Infection Control Officers if a

member of the catering staff is suffering from one of the above. The
Catering Manager will send the person home and ask the individual to
take a faecal specimen to their own GP. The person may not return to the
Catering Department until medical clearance is obtained or two full days of
no further symptoms. Infection Control staff will inform the Occupational
Health Department.
4. When an employee has been confirmed suffering from food poisoning

symptoms it should be noted that a return to work may not be possible
until 3 consecutive negative stool samples have been obtained, with a 24
hour time gap between each sample being taken.
5. If the specimen proves positive for food poisoning bacteria, the person
must not return to work until medical clearance is given. This will usually
mean after the symptoms have disappeared, it may be necessary to
obtain three consecutive negative samples.
6. Staff with small cuts must cover these with coloured waterproof dressings
or waterproof fingerstalls.
7. Skin lesions, boils, rashes, cuts and discharge from any site are
hazardous and can contaminate food with food poisoning bacteria.
Catering staff with diarrhoea or vomiting may also contaminate food with
food poisoning bacteria. It is vital that the Catering Manager ensures that
the catering staff understand this and their obligation to prevent
contamination occurring.
24
CATERING STAFF SUFFERING FROM INFECTIOUS CONDITIONS
OUTSIDE WORKING HOURS
1. Catering staff must report to the Catering Manager
a) On returning to work after an illness involving diarrhoea or vomiting.
b) After returning from a holiday during which an attack of diarrhoea or

vomiting lasting for 2 days or more was experienced.
c) If any member of the household is suffering from diarrhoea or
vomiting.
2. In these circumstances or other diseases where there is doubt, the

Catering Manager should refer the employee to the Infection Control staff
who will inform the Environmental Health Department if appropriate.
STAFF RETURN TO WORK POLICY
All catering staff must after any period of absence from work due to illness for a
duration of not less than 24 hours follow the policy as set out below.
1. Where symptoms have not ceased employees should not return to work
but seek further medical advice.
2. In cases of uncertainty contact should be made with Control of Infection

staff who will advise accordingly.
3. Where an employee has been certified as sick by a general practitioner

(form Med. 3) it will not be possible for a return to work until the certified
period of sickness has elapsed.
4. When an employee has been suffering from food poisoning symptoms it

should be noted that a return to work may not be possible until three
consecutive negative stool samples have been obtained.
5. All employees must notify their immediate Supervisor to inform them of

their intention to return to work. Failure to do so may result in duplication
of staff cover and the employee involved losing a day's shift pay. (See
Appendix A)
25
TRAINING OF FOOD HANDLERS
All newly appointed staff food handlers within Non-Clinical Support Services must
receive training in food safety and the handling of food at the commencement of
and throughout their employment in accordance with the following standards.
INDUCTION TRAINING
Prior to commencement of employment of all new catering staff will be required to

attend a course of induction training.
At each session staff will receive and have fully explained to them:
a) The agreement to report infection declaration.
b) Personal Hygiene Rules (5.4).
c) Basic Health and Safety
d) First Aid and Accident reporting procedures
e) Explanation of COSHH Sheet
f) Safe Food Handling Guidelines
g) Lifting & Handling Procedures
h) Personal Safety & Security Guidelines
i) Fire Procedures
FORMAL TRAINING
Within 12 weeks of taking up their employment, food handlers will attend formal
training sessions in food safety totalling 8 – 9 hours in duration, leading to the
examination for the Certificate of Institute of Environmental Health Officers Basic
Certificate in Food Hygiene.
Course content will include the following:
a) Personal Hygiene
b) Safe Food Handling Practices
c) Cleaning and Maintenance of Equipment
Staff appointed to a supervisory position or promoted to positions of a supervisory

nature will be provided with training leading to the examination Certificate of the
Institute of Environmental Health Officers Intermediate Certificate in Food
26
Hygiene within twelve months of their employment.
Staff occupying management positions within the Catering Department will be

provided with training leading to the examination Certificate of the Environmental
Health Officers Advanced Certificate in Food Hygiene within six months of their
appointment.
REFRESHER TRAINING
All catering staff will be required, as a condition of their employment with the
Trust, to attend once every 2 years, a training session of 1 to 2 hours duration
unless identified at appraisal that this is required sooner.
The course content will cover the following topics:
a) Developments in food safety legislation
b) Personal Hygiene
c) Food handling and storage arrangements
SPECIALISED TRAINING
Other specialised training will be undertaken as appropriate for management,

supervisory grades and other special interest groups.
NON-CATERING STAFF
All other food handlers e.g. nursing, domestic staff, must receive training in food
safety commensurate with their duties within one month of taking up employment.
Arrangements must be made for training of staff working on an ad hoc basis (e.g.
bank).
Managers of these ‘secondary’ food handlers will need to ensure that all staff
receive and have fully explained to them:-
a) The agreement to report infection declaration

b) Personal Hygiene and Health
c) Protective Clothing (Nursing, Housekeeping, Domestic and Portering Staff)
d) Hygiene in Ward Kitchens (Nursing, Housekeeping and Domestic Staff)
e) Hygiene in Food Distribution and Food Waste Collection
Refresher training for food handlers is obligatory and must occur at annual
intervals.
TRAINING RECORDS
27
Managers shall be responsible for recording on an individual basis the extent to which
formal training in food safety has been provided to all personnel via the Training
database.
The records will include details of the nature of training provided, the date, where and
by whom it was provided, any examination/assessment undertaken and result.
Food safety training provided to staff in other disciplines shall be recorded on an

individual basis by their immediate manager. The record will include details of
the nature of training provided, the date, where and by whom it was provided.
All food handlers must receive Food Safety refresher training once every 2 years unless
identified at appraisal that this is required sooner. This is required as a condition of
employment with the Trust. The course content will cover developments in food safety
legislation, personal hygiene and food handling and storage arrangements.
28
6. PROTECTIVE CLOTHING
1. All personnel involved with food handling must wear clean protective
clothing.
2. Protective clothing must be changed daily and more often if soiled.
3. Protective hats and hair nets must be worn to ensure hair and dandruff do
not contaminate food or surfaces.
4. Protective clothing should only be worn for catering duties.
5. Hair must not be combed while wearing protective clothing.
6. Visitors must wear appropriate clean protective clothing and

headcoverings when visiting food areas.
7. Clean hats and coats should be available at the entrance to the kitchen for
the use of visitors. A notice must be displayed asking all visitors to wear
protective clothing.
8. The Catering Manager/Senior Person on duty must ensure that protective

clothing is worn correctly, and that clean protective clothing is stored
hygienically.
9. All persons, including catering staff, nurses and patients working in food
areas or serving food, should wear clean, washable, light coloured
overclothing in order to protect the food from contamination.
10. All personal outside clothing, shopping bags, handbags and other
personal items must be left outside the food room, in the cloakroom or in
lockers provided.
11. Jewellery must not be worn except a plain ring or sleepers for pierced
ears. Clip-on earrings should not be worn.
12. All catering personnel must wear suitable clean footwear.
13. Works or maintenance personnel must wear appropriate protective

clothing. Adequate control must be taken of tools and equipment, eg
screws to avoid any possible risk of food contamination.
29
7. PROCUREMENT AND STORAGE OF PROVISIONS
Catering Managers will obtain foodstuffs only from those suppliers duly vetted
and approved under National or Trust purchasing agreements. Local Trust
agreements will be formally established by the Trust Supplies Department in
consultation with the Head of Catering Services following a detailed inspection of
plant, premises and food handling practices of the prospective supplier by the
Food Hygiene Manager.
All Hospital Sites
Initial responsibility for ensuring the correct and proper hygienic handling of foods
delivered to and retained in the Catering Stores for future use rests with the
Catering Manager.
He/she must ensure staff are acquainted with, and fully understand, the Codes
and that failure to comply with their requirements will be regarded as a
disciplinary offence.
The Catering Manager will arrange, via the Non Clinical Support Services
Training and Development section, initial training in basic food hygiene for stores
staff and, thereafter provide for further assistance, refresher training at annual
intervals.
In instances where the actual receipt of goods is delegated to a nominated

member(s) of staff, Managers must ensure such staff are provided with or have
ready access to product specification which highlight specific instances where
foodstuffs need to be received at or below given temperatures.
Delivery Areas
The Catering Manager will ensure the following:-
a) The surface should be even and impervious with provision for a water
standpipe, tap and hose reel. Necessary repair to be reported to the
Estates Department.
b) Keep it clean and free of waste material and any risk infestation and
contamination.
c) Food must not be left open to possible contamination. Arrangements must

be made to ensure it is left in a secure area free from all risk.
d) The Food Hygiene Regulations state that “a person shall not, in or about
any forecourt or yard, place any food lower than 18 inches from the
ground unless it is adequately protected from risk of contamination”.
Trade outers are considered to provide adequate protection.
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Receipt of Goods
The rules on personal hygiene apply to staff handling food on arrival.
All food complaints should be dealt with in accordance with Code of Practice No.
16.
All food must be inspected by a nominated member of staff to ensure that:-
a) All goods received are checked against the relevant purchase

specifications for Quality, Quantity and Temperature, and in the case of
packaged goods, shelf life e.g. best before/use by dates.
b) Different types of food are kept separately i.e. raw and cooked.
c) Date-coded products received give a sufficient life span for intended use
i.e. minimum 5 days with the exception of sandwiches which must have a
2 day shelf life.
d) All goods are free from obvious contamination.
e) Canned goods are not damaged, leaking, rusty or “blown”. All such items
must be labelled as ‘rejected’ and stored in a segregated area.
f) All packaging and containers are free from damage and possible pest
infestation.
g) Frozen food and frozen prepared meals are supplied below - 15°C and the
receiving temperature checked using a between pack temperature probe
and recorded on a Frozen Food Delivery Acceptance Sheet (Appendix A).
h) Raw chilled food i.e. all raw meat, bacon, ham, poultry etc. is supplied at or
below + 5°C and the temperature upon receipt checked using a digital
probe thermometer and recorded on a Raw Meat Delivery Acceptance
Sheet (Appendix A).
i) Cooked chilled meat i.e. pies, quiches, cooked meat, dairy produce is
supplied at or below + 5°C and the temperature on receipt checked using
a digital probe thermometer and recorded on a Chilled Food Delivery
Acceptance Sheet (Appendix A).
j) Prepared sandwiches are supplied at or below + 5°C and the temperature

upon receipt checked using a digital probe thermometer and recorded on
Prepared Sandwiches Delivery Acceptance Sheet (Appendix A).
k) Scales must be thoroughly cleaned between the weighing of different

foods, particularly raw meat and poultry.
l) Containers used for the receipt, storage or distribution of goods are kept
scrupulously clean and dry.
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m) All deliveries of food not required for immediate consumption must be date
marked before being placed into storage. No food should be left
unattended in corridors.
If the nominated member of staff is in any doubt about the quality of goods being
delivered, the Catering Manager should be contacted immediately.
Storage of Food
a) Keep it CLEAN
b) Keep it COOL
c) Keep it COVERED
These are the three golden rules of food storage, which are essential to the
hygienic operation of catering stores.
Raw materials and partially prepared foods are open to the risk of decomposition,
infection and contamination.
a) Remove the outer packing of goods away from any open part or exposed food
to avoid the risk of physical contamination e.g. staples.
b) Rotate stock properly so that older stock is used first REMEMBER –

‘FIRST IN – FIRST OUT’
c) Do not over-stock the store – this hinders cleaning, makes stock rotation
more difficult and can encourage pests.
d) Store all goods off the ground on racks or shelving of an imperious

material.
e) Ensure the storage area is dry, cool, clean, well lit, well ventilated and proofed
as far as it is practicable against rodents and other pests. An operating
temperature of + 8°C should be aimed for in non-refrigerated storage areas.
f) All opened goods should be kept in labelled storage containers which should
be thoroughly washed out and dried each month or when required.
g) All food must be checked weekly for quality, date code and shelf life and signs
of infestation by rodents or insects.
Storage of Bread
a) Keep in a cool, well ventilated storage area to arrest mould formation.
b) Put bread on racks of impervious material and rotate stock according to

the supplier’s date code system so that old stock is used before new. If
32
surplus bread is frozen for later use, date code with date of freezing.
Storage of Canned Goods
a) Remove cans from outers on delivery to check any cans which have leaks,
rust spots or have become badly dented.
b) Date stamp all cans on receipt to assist stock rotation.
c) Check labelling on canned meats and fish for storage recommendations.

They must be kept refrigerated if this is stated on the label.
d) Canned goods must not be stored for longer than the following
recommended times:
Rhubarb 9 months
Pasteurised canned meats 9 months
Fruit Juice, milk products 1 year
New potatoes, soft fruit 18 months
Baked beans, vegetables, soups and ready made meals 2 years
Fish in oil, smaller canned meats or meat products 5 years
e) Do not over-stock as this hinders cleaning and makes stock rotation more
difficult.
f) Canned goods stored past their ‘Best by Date’ must be disposed of and
the Catering Manager informed.
g) Pasteurised canned meat must be stored under refrigeration below + 5°C.
h) The Supplier must be contacted and a condemnation note obtained in

respect of all goods which deteriorate after receipt. In serious cases the
EHO must be contacted.
Storage of Flour and Cereals
a) Store sacks of flour and cereals off the floor in a damp free environment
and inspect them regularly for signs of contamination and infestation.
b) Date stamp all sacks on receipt to assist stock rotation.
c) Where necessary after opening, store the goods in impervious mobile

containers with tight fitting lids. Record the ‘use by’ date sequence. All
containers must be labelled with their contents.
d) Thoroughly clean and dry the containers monthly or each time they are
emptied.
33
Storage of Fresh Fruit and Vegetables
a) Store in a dry, cool and well ventilated area away from other goods. A
chilled room temperature of below + 8°C is quite satisfactory. Some foods
such as fresh apples and bananas will turn brown if kept below + 3°C.
Most peeled, prepared vegetables need to go in a refrigerator. If in doubt,
refer to the supplier’s instructions. Inspect goods daily and remove any
deteriorated items.
b) Store fresh fruit and salad items on racks made from impervious material
to allow air to circulate freely. Ensure the lowest shelf of the rack is at
least 18 inches from the ground.
c) Where potatoes and root vegetables are stored in the sacks they are
delivered in but away from other foods, make sure they are placed on
duckboards or low racking of an imperious material – but high enough for
the floor to be cleaned e.g. 8 inches.
Storage of Milk, Dairy Products and Fats
a) Keep milk, cream and yoghurts which are high-risk foods separate from all
raw products and under refrigeration at + 5°C or below.
b) Store fats and cheeses under refrigeration at + 5°C or below and away
from strong smelling foods that could taint them. The use of bulk fat
should be discouraged in favour of individually wrapped 250gm/500gm
packets.
Fresh Meat
a) On arrival the temperature of the meat must not exceed + 5°C when
tested with a digital probe thermometer. All meat must be effectively
wrapped to prevent leakage or any contact with other foodstuffs.
b) Following correct receipt all meat must be stored immediately in RED

containers, the container date coded and placed in a refrigerator
operating at between -1°C to + 1°C and used within the use by date.
Where it is necessary to store fresh meat with other foodstuffs, raw meat
must be stored in enclosed containers below all other foods
FRESH MEAT PRODUCTS (COOKED)
a) On arrival the temperature of raw meat products e.g. Grosvenor, pork pies
and quiches, must not exceed + 5°C when tested with a digital probe
thermometer. All products must be effectively wrapped to prevent contact
with any other foodstuffs.
34
b) Following correct receipt, all fresh meat products must be stored
immediately in a holding refrigerator operating at + 5°C or under. All such
products must be consumed within their ‘best before’ or ‘use by’ dates as
indicated on the manufacturers wrapping.
c) UNDER NO CIRCUMSTANCES should these products be subjected to

freezing.
FRESH MEAT PRODUCTS (RAW)
a) On arrival the temperature of raw meat products e.g. bacon, sausages,

black pudding etc. must not exceed + 5°C when tested with a digital probe
thermometer. All products must be effectively wrapped to prevent contact
with other foodstuffs.
b) Following correct receipt all raw fresh meat products must be placed in a
lidded container and stored under refrigeration at between - 1°C to + 1°C.
c) All fresh meat products must be used within four days of receipt.
d) UNDER NO CIRCUMSTANCES should meat products be refrozen.
FROZEN MEAT PRODUCTS
a) On arrival the temperature of frozen meat products must be below - 15°C

when tested with a between pack probe thermometer. All products must
be effectively wrapped to prevent contact with other foodstuffs.
b) Following correct receipt all frozen meat products must be dated coded
and stored in a deep freeze operating at - 18°C for a storage period of not
exceeding three months or - 25°C for periods of three months or longer.
FRESH POULTRY
a) On arrival the temperature of the fresh poultry must not exceed a

temperature of + 5°C when tested with a digital probe thermometer. All
poultry must be effectively wrapped to prevent seepage or contact with
other foodstuffs.
b) Following correct receipt all fresh poultry must be stored immediately in

RED lidded containers, the container dated coded and place in a
refrigerator operating at between - 1°C to + 1°C and used within four days
of receipt.
c) Where it is necessary to store fresh poultry with other foodstuffs, raw

poultry must be stored in enclosed containers below all other foods.
35
ICE CREAM
a) On arrival the temperature of the ice cream must be below - 15°C when
tested with a digital probe thermometer. The product should be effectively
wrapped or boxed and must show no evidence or poor storage or
handling.
b) Following correct receipt and date coding of the boxes the ice cream must
be stored in a deep freeze cabinet operating at - 20°C and the storage
period must not exceed three months.
RAW SHELLED EGGS
a) On arrival all eggs must be effectively boxed and show no evidence or

poor storage or handling.
b) It is essential to establish that the packaging date stated on the boxes

corresponds with the period of delivery in accordance with EEC
Regulations. The packaging date will change weekly and will normally
cover Wednesday to Tuesday.
c) Following correct receipt eggs must be stored under refrigeration at + 5°C

or below, away from other products to prevent any cross contamination.
d) The Egg Packaging Association recommends that fresh eggs should not
be stored in excess of 16 days i.e. from the date of packaging.
TRANSPORTATION OF FOOD
a) Food which is transported within the hospital i.e. from stores to kitchens or
other departments should be transported under clean conditions and
properly covered to prevent contamination.
b) Food must be carried in clean, robust, closed containers during

transportation and equipment used for this purpose should be properly
designed, kept clean, in a good state of repair and designated for food use
only.
c) Dairy products, bacon, fats, cooked pies, quiches etc. when boxed for
distribution must be retained in refrigerated storage until transportation is
available. These items must not be left at ambient temperatures.
Frozen or chilled food transferred from one hospital to another must be carried in
specially insulated containers which will maintain the temperature below - 15°C or below
+ 5°C respectively.
36
USE OF CLING FILM
In the interest of food safety the following advice issued by the MAFF Committee
on Toxicity and Food Advisory Committee must be followed:-
a) Plastic film or the type used to wrap food in domestic kitchens should not be
used for wrapping high fat content foods or for food to be heated in a
microwave oven.
b) The Manager must ensure that all cling film purchased is both microwave safe
and ‘user friendly’.
REFRIGERATED STORAGE (REFRIGERATORS AND CHILLERS)
GENERAL GUIDANCE
a) Multiplication of most common food poisoning bacteria is slowed down at
temperatures below + 5°C. However, some moulds and food spoilage
bacteria can still grow and multiply even though at a reduced rate.
Refrigeration will not keep food fresh indefinitely, nor will it prevent some
pathogenic bacteria from multiplying slowly – these include Listeria
monocytogenes and Yersinia enterocolitica.
b) No open food should be stored in a refrigerator, all foods must be

decanted into an appropriate storage container, covered with a lid or
clingfilm, foil or greaseproof paper. All items should have a label with the
item and date of production/storage.
c) Food must be checked daily to ensure its “use by” date has not been
exceeded.
d) Food must not be stored directly against the cooler unit or food be packed
so tightly so that cool are is prevented from being circulated.
e) Catering refrigerators must operate between + 1°C and + 4°C with the
exception of raw meat refrigerators which should operate between –
(minus) 1°C and + 1°C.
f) Even if refrigeration/freezer equipment is on a computerised system, it

should be checked manually at least on a daily basis. If not on a
computerised system the equipment must be temperature checked twice
daily using a food stimulant. Temperatures and times taken should be
recorded on the appropriate form provided by the Catering Manager. The
temperature should be taken during normal operational use and not
immediately before loading, or immediately after loading. The stimulant
must be changed weekly.
g) The refrigerator door must not be left open longer than necessary.
37
h) Food must not be stored directly on the floor of walk-in refrigerators or cold
rooms.
i) Each refrigerator should be labelled with its designated use and

temperature range of operation.
j) Wherever possible, raw and cooked foods should be stored in separate

refrigerators, where this is not possible due to space limitations it is
preferable to designate and label opposite sides of the refrigerator as to
their use. If there are still restrictions, high risk areas cooked food must be
stored on the top shelves.
k) Cooked foods must be refrigerated within 90 minutes of the end of the

cooking process. Blast chillers should be used whenever possible. Hot
food must never be placed directly into a fridge.
l) Refrigerators should be cleaned daily. If there is no automatic defrost

cycle, the refrigerator must be defrosted weekly.
m) Door to refrigerators must have intact seals. If these are torn they must be
replaced as soon as possible. The seals should be kept clean at all times.
n) Where thermographic indicators are fitted to refrigeration, these must be

checked daily and changed on a weekly basis.
FREEZER STORAGE
a) Deliveries of frozen food must be checked and placed in the freezer as

quickly as possible to prevent temperature rises. Temperatures higher
that - 15°C will be rejected.
b) All frozen food must be wrapped or covered to avoid freezer burn.
c) Frozen food packs must be date coded on receipt and all stock must be
checked weekly to rotate stock.
d) The temperature of each freezer must be checked by the Supervisor at

least twice daily using the designated form provided by the Catering
Manager. The temperature must be between - 18°C to - 22°C. On a
minimum of two occasions weekly the internal temperature of the cabinet
must be checked using an air probe digital thermometer and the results
recorded on the designated temperature monitoring form.
e) The lids or doors of freezers must be close fitting and the seal must be
checked and cleaned weekly and replaced as necessary.
f) In chest freezers, food should not be stored above load line.
38
g) Freezers must be cleaned regularly and defrosted whenever a build up of
ice occurs.
h) Cooked and raw foods must be stored separately so that no cross

contamination can take place.
FREEZER/REFRIGERATOR BREAKDOWNS
a) The most likely cause of breakdowns are mechanical failure or a mains

power fault. Unless the door or lid is opened for any length of time, the
insulation material will maintain the temperature of a freezer for several
hours. Once food defrosts inside a closed cabinet, it begins to deteriorate
in quality and safety.
b) Once a breakdown is discovered the duty supervisor in whose area the

defective unit is sited must notify the Estates Department immediately
(weekends the Engineer is on call). The temperature of the food must be
checked and if the temperature has not risen above the following the food
may be placed in another unit:
Frozen prepared meals - 13°C

Frozen meat or fish - 13°C
Frozen vegetables - 10°C
Ice Cream - 13°C
Refrigerated food + 7°C
c) The Catering/Locality Manager should examine all food which has been in
a breakdown. If food has risen above the temperature in (b) above, partly
thawed meat or fish products can be completely thawed and used
immediately. Frozen vegetables, dairy produce and ice cream must be
discarded once details of losses have been recorded.
d) If a second opinion is required the Catering Manager should contact the

Assistant Director: NCSS.
STORAGE OF FOOD IN THE BAIN MARIE
a) Before any food is held in the bain marie, it is essential that the water in
the equipment is in excess of + 80°C. This can only be ensured by using
a thermometer fitted with an immersion probe.
b) Before food is placed in the bain marie it must have achieved its correct
cooking temperature. This must be recorded on the appropriate form
provided by the Catering Manager.
c) To prevent the risk of contamination, all items placed in the bain marie
must be covered.
39
d) Food stored in the bain marie must be regularly stirred to ensure even
temperature distribution throughout the product.
e) Food must be stored in the bain marie for as short a time as possible and
should NEVER be stored from one food service to the next.
f) The bain marie must NEVER be used to heat food up from the cold state.
GENERAL REQUIREMENTS
It is ILLEGAL to smoke in the catering department or any food room or in any

place where food is handled.
Staff must NOT consume food in the catering department other than designated
staff dining/rest areas.
40
POULTRY
SAFE PREPARATION COOKING AND HEATED COLD STORAGE REPROCESSING

STORAGE
Completely defrost in designated Poultry must be well cooked to Cool by blast chilling and store Re-processing of cooked poultry
refrigerator before cooking – check ensure the total destruction of meat separately from raw is not permitted in conventional
temperature in accordance with Salmonella to a core products. catering systems.
temperature control policy temperature exceeding + 82°C.
Hold refrigerated until ready to Put into heated storage as soon Store for not more than 24 hours at
cook. as possible while awaiting + 5°C or below and ensure that the
serving and hold above + 63°C. temperature does not rise above +
5°C during service.
In the case of turkeys the legs must Handle with clean disposable
be removed for separate cooking. gloves, excessive handling must
be avoided.
Implements used for the preparation

of raw poultry must not be used for
any other food.
HANDS MUST BE WASHED THOROUGHLY AFTER HANDLING RAW POULTRY AND BEFORE HANDLING ANY OTHER FOODS.
USE RED BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW POULTRY
41
FISH

STORAGE
Inspect the fish and use only if Cook in small amounts, a core Fish should always be kept Fish once removed from the
wholesome. temperature of at least + 75°C refrigerated until it is ready for refrigerator should be cooked.
must be achieved. cooking. But if not, any fish intended for
re-use should be returned to the
refrigerator as soon as possible
and then used within the 24
hours.
Defrost in designated refrigerator if Storage for any length of time Fish for use in cold menus must be
frozen. will toughen the food. kept in a refrigerator at less than +
5°C and removed as near to the
service time as possible.
Ensure that hands, surfaces and

equipment used are clean and dry.
Batch process so that seafood does
not remain at room temperature for
longer than necessary
HANDS MUST BE WASHED THOROUGHLY AFTER HANDLING FISH AND BEFORE HANDLING ANY OTHER FOODS.
USE BLUE BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW FISH
42
ROAST MEAT

STORAGE
Completely defrost in designated Meat must be cooked to a core Cool by blast chilling and store meat Reprocessing of roast meat is not
refrigerator before cooking – check temperature of at least: separately from raw products. permitted in conventional catering
temperature in accordance with systems.
temperature control policy. Beef + 71°C
Lamb + 82°C
Pork + 85°C
Ham + 85°C
Hold refrigerated until ready for Remove from oven no more that 30 Refrigerate and use within 24 hours.
cooking. minutes before service to allow for
setting, removing meat from the
cooking pan for this period.
Raw joints of meat must not be more Handle with clean disposable Meat must be sliced and the slices
than 2½ kilos in weight gloves, excessive handling must arranged in shallow pans.
be avoided.
Ensure that the meat slicer is

thoroughly cleaned and sanitised
before commencement of slicing.
ALWAYS WASH HANDS AFTER HANDLING RAW MEAT AND BEFORE HANDLING ANY OTHER FOOD, AVOID EXCESSIVE HANDLING OF
COOKED MEAT AND DO NOT ALLOW MEAT TO REMAIN AT AMBIENT TEMPERAURES FOR LONGER THAM IS NECESSARY.
USE RED BOARDS, CLOTHS AND KNIVES ONLY FOR THE PREPARATION OF RAW MEAT AND YELLOW COLOURED BOARDS, CLOTHS AND
KNIVES FOR PROCESSING OF THE COOKED PRODUCT.
43
HOT DISHES PREPARED FROM GROUND, MINCED OR CHOPPED MEAT, POULTRY, FISH OR EGG
PREPARED ITEMS SUCH AS FROZEN PRODUCE ETC

STORAGE
DO NOT MIX COOKED AND RAW Heat in small batches that will Refrigerate prepared food promptly Never prepare this type of food
MEAT UNDER ANY be eaten within 30 minutes to until it is ready for cooking. from any item that is at all
CIRCUMSTANCES avoid excessive heated suspicious, or if you are not sure
storage. how it has been stored.
Only use fresh wholesome eggs Heat to a core temperature in Plan production of this type of food
and wash hands after handling excess of +72°C so that there is no over-production.
eggs.
After preparation refrigerate until

required for cooking.
Fresh batches should not be made

up in the same bowl. These
mixtures can become contaminated
in use from food, fingers and
equipment. The organisms causing
the contamination may then multiply
rapidly.
ALWAYS WASH HANDS BEFORE, IN BETWEEN AND AFTER EACH PROCESS.

USE THE APPROPRIATE COLOUR CODED BOARD, CLOTH AND KNIVE AT EACH STAGE OF THE PROCESS
44
PREPARED ITEMS SUCH AS LASAGNE, COTTAGE PIE ETC

STORAGE
Use fresh food only. Store sauces separately until Cool mixture in shallow pans/tray All dishes not consumed must
ready to serve. in blast chiller. be discarded.
Work quickly so that food is only in Creamed foods conduct heat Prompt refrigeration of completed
ambient temperatures for the badly, therefore, ingredients dishes and prepared ingredients
shortest possible time. should be as hot as possible awaiting mixing is important.
when mixed. If cold ingredients
are used, the mixture may
require extra time to heat up.
Work with clean hands, on clean Reheat combined mixture to a Store prepared refrigerated dishes
surfaces and with clean equipment. temperature in excess of + for no more than 24 hours.
72°C.
Once prepared, store at a

temperature in excess of + 63°C
ALWAYS WASH HANDS BEFORE, IN BETWEEN AND AFTER EACH PROCESS.

USE THE APPROPRIATE COLOUR CODED BOARD, KNIFE AND CLOTH AT EACH STAGE OF THE PROCESS.
45
SANDWICHES
SAFE PREPARATION SAFE STORAGE
All surfaces and utensils must be clean and dry Ingredients should be stored in the refrigerator until required, and brought
out in small quantities
Do not eat food or drink beverages in preparation areas, this will contaminate Prepare in small batches, refrigerating each batch as soon as completed
the hands with saliva
Disposable gloves must be worn during preparation Refrigerate in shallow layers, not exceeding 4 inches high
Salad items should be washed and prepared as a separate process to All sandwiches should be stored under refrigeration, including those on
assembly. Use only fresh ingredients of good quality. display, at a temperature below +5°C
If you are not absolutely certain that ingredients have been properly stored or All sandwiches should be appropriately wrapped and labelled with variety
handled, do not use them and best before date
WASH HANDS FREQUENTLY – BEFORE, IN BETWEEN AND AFTER EACH PROCESS.
WEAR CLEAN DISPOSABLE GLOVES AND CHANGE THEM FREQUENTLY.
USE THE APPROPRIATE COLOUR CODED UTENSILS AND CLOTHS.
46
LIQUID - CUSTARD AND CREAM FILLED PUDDINGS

STORAGE
Use only sound fresh eggs Custard and sauces must reach a Custard sauces must be blast chilled Any item containing cream or
core temperature in excess of down to +3°C in shallow pans/trays custard should be kept refrigerated
+72°C from time of production to some of
consumption and used within 24
hours
Prevent shell fragments entering the Stir frequently to prevent cold spots Cover and refrigerate at once
product. Always wash hands after
handling eggs
Use containers and utensils, avoid Cook as small a volume as The temperature of the mixture should
hand contact if possible possible be reduced within 1½ hours before
refrigeration
Hot puddings should be prepared as

near to the time of service as possible
Fresh and artificial creams must be

kept refrigerated up to the time of
preparation and service
ALWAYS WASH HANDS BEFORE, IN BETWEEN AND AFTER EACH PROCESS, ESPECIALLY AFTER HANDLING EGGS
USE THE APPROPRIATE COLOUR CODED UTENSILS AND CLOTHS
47
8. FOOD PREPARATION
THE AVOIDANCE OF CROSS CONTAMINATION
1. Raw and cooked foods must be prepared on separate surfaces using

the colour coded synthetic boards provided which must be used for the
following purposes only:
RED - raw meat, poultry, offal, bacon, ham and sausage
BLUE - raw fresh and frozen fish and fish products
GREEN - raw salad products, fresh vegetables and fruit
YELLOW - cooked meats, poultry and fish
WHITE - dairy produce and bakery products
Knife handles will be similarly colour coded and must not be used for
any task other then indicated above.
2. Separate slicing machines must be provided for the preparation of raw and
cooked meats. They must be located in the raw and cooked meat
preparation areas respectively and labelled accordingly.
3. Wherever possible separate areas must be provided for the preparation of

raw meats, cooked meats, or raw vegetables with preparation tables used
exclusively for that purpose. Each area should be labelled with its
intended use; and kept clean and dry. Where this is not possible cleaning
practices should be observed at all times.
4. General purpose food trolleys should be used for the transportation of

either raw or cooked foods, but never both at the same time. They should
be thoroughly sanitised after use for raw products.
5. Refrigerators should be used for storing cooked or raw foods and must be
labelled with their intended use.
If a refrigerator has to be used for both types of foods, raw food must be
stored entirely separately, and below cooked foods.
In a walk-in refrigerator one side may be used for raw meats and the other
for cooked. The sides must be labelled accordingly with extra instructions
on the door. All food must be covered or wrapped.
Raw eggs must be stored away from possible contaminants.
6. “High Risk” food must not be prepared too far in advance of cooking
and consumption. Such foods can be classified:-
48
MEAT - beef, lamb, pork, rabbit, ham, tongue, pressed
meats, stocks, stews, mince, curries, sausages,
pies, paté and similar products
POULTRY - chicken, turkey, duck and game, eggs, pies, paté

and similar products made with poultry, meat or
eggs
SEAFOOD - prawns, mussels, shrimps, cockles, crabs, smoked

mackerel
DAIRY - milk, cream, soft cheese, mayonnaise, ice cream,

custard,
PRODUCE - raw shell and pasteurised egg
OTHER - gelatine and glazes, cooked rice, red kidney beans,

FOOD root vegetables, gravies and sauces
Thawing or raw meat preparation areas MUST NEVER be used for cooling
meats or cooked food preparation. Thawing trays must never be used for
any other purpose. Food should always be chilled where necessary in a
rapid chiller.
7. Raw shell eggs must not be used in dishes that require no further cooking,
e.g. sandwich binder, cake icing, marzipan, egg nog, mayonnaise, cereal
foods, etc. Items such as raw egg and sherry must not be given to
patients. Alternative food supplements are available on request - from the
Dietitian.
8. Raw shell eggs and pasteurised egg should be treated as a possible

source of contamination. Cracked eggs should not be used.
9. Disposable wiping cloths should be used in all areas, appropriately

identified (as per department job instructions), used once only then
disposed of.
10. Food handlers must wash their hands thoroughly especially;

a) when starting work
b) after rest periods
c) after handling raw foods
d) before handling cooked foods
e) after touching hair, nose, mouth, ears, etc. (see section 4.2)
11. A suitable implement such as tongs or disposable gloves should be used

when handling prepared and cooked food for service.
12. Particular care must be taken when making sandwiches; a suitable

implement for handling meat fillings must be used.
49
13. Eating of food by food handlers increases the risk of contamination to food
and equipment by the transference of bacteria from mouth to hands.
Hands must be washed immediately after eating or sampling food.
14. "Wash Your Hands" notices must be fitted inside of each W.C.
compartment door and inside the inner outer door.
15. "Wash Hand Basin"; "Raw Food Only"; "Cooked Food Only" notices
should be displayed appropriately.
These notices are for guidance and must be complied with.
DEFROSTING RAW FROZEN MEAT
In the defrosting process meat must be removed from its wrapping and defrosted
in a lidded container to prevent spillage or contamination of other foods. The
defrosting process should be carried out naturally in a refrigerator or a designed
raw food room with an air temperature not exceeding + 10°C, or a rapid thaw
cabinet following manufacturers instructions.
Once the temperature of the product has reached + 3°C, it must be treated as
fresh meat and stored under refrigeration at between – (minus) 1°C and + 1°C.
(BRI now + 4ºC
Under NO circumstances should meat be cooked from a frozen state and once
defrosted should never be refrozen in a raw state.
DEFROSTING RAW FROZEN MEAT PRODUCTS
If the manufacturer’s instructions recommend defrosting the produce before

cooking, it should be removed from its wrapping and defrosted in a lidded
container. The defrost process should be carried out as in 7.2 above.
50
DEFROSTING RAW FROZEN POULTRY
In the defrosting process, the poultry must be removed from its wrapping and
defrosted in a lidded container. The following rules for handling raw frozen
poultry must be followed:-
a) Always keep separate from other foods.
b) Thaw completely – the legs should be pliable and the cavity area free from
ice crystals.
c) If giblets are present remove as soon as possible and discard. This aids
the thawing process.
d) If the poultry is not to be cooked immediately, it must be stored in the

designated refrigerator at between - 1°C and + 1°C and must be cooked
within 24 hours.
e) Cook thoroughly to ensure a minimum core temperature in excess of

+ 80°C.
f) All equipment, utensils, work surfaces in contact with the defrosting

process of poultry must be treated as contaminated (this includes hands)
and therefore must be washed/sanitised.
g) UNDER NO CIRCUMSTANCES should poultry be cooked when frozen.
h) UNDER NO CIRCUMSTANCES must the defrosting process be carried

out by immersing the frozen poultry in water.
i) UNDER NO CIRCUMSTANCES should defrosted poultry be refrozen in its

raw state.
IT IS ALSO VITAL THAT STAFF REMEMBER THAT THE SAME FOOD

POISONING ORGANISMS ARE PRESENT ON FROZEN MEAT,
FROZEN MEAT PRODUCTS ANDFROZEN POULTRY AS ARE TO BE
FOUND ON FRESH MEAT AND POULTRY. HANDS MUST BE
EFFECTIVELY WASHED BEFORE AND AFTER HANDLING THESE
PRODUCTS.
51
DEFROSTING FROZEN FISH
Before commencing the defrosting process, the fish must be removed from its
wrapping an placed in a BLUE lidded container to prevent contact with any other
foods. The defrosting process must not be speeded by the use of heat. Once the
fish has reached a temperature of + 3°C it must be stored in a refrigerator
operating at no more than + 5°C, and cooked within 24 hours.
a) On arrival the temperature of the frozen fish must be below - 15°C when
tested with a between pack probe thermometer. Frozen fish must be
effectively wrapped and must show no evidence of poor storage or
handling.
b) Following correct receipt all frozen fish must be stored in a deep freeze
operating at - 18°C for a storage period of not exceeding three months or -
25°C for periods of three months or longer.
c) All frozen fish is to be date coded prior to storage.
FROZEN FISH PRODUCTS
Frozen fish products e.g. fish fingers/fish cakes can be cooked directly after
removal from the freezer.
RAW SHELL EGGS
Following the issue of EL (88) p/136 regarding the use of raw shell eggs, the
following will apply:
a) Keep under refrigeration until required. Once broken they must be treated as a
raw food commodity and stored in a lidded container at a temperature of less than
+ 10°C.
b) Raw shell eggs must not be used for the preparation of fresh mayonnaise.
c) Raw shell eggs will not be issued to any ward or department with the exception of
Occupational Therapy or Rehabilitation kitchen where they may be used for
baking purposes only.
d) Fried, poached or soft-boiled eggs will not as a matter of routine normally be

served to patients. However, any request for these foods must be always
referred to the Catering/Locality Manager and will only be issued at the discretion
of the nurse in charge of the patient concerned.
e) Wherever possible it is advised that pasteurised egg in tetra packs is used for the
following; scrambled egg, quiches, egg custard and egg wash.
f) Pasteurised egg must be stored in a designated cooked food refrigerator.
g) Wherever ready cooked hard boiled eggs are purchased, these must be stored in
a designated cooked food fridge until required.
52
h) Hands must always be thoroughly washed each time after handling raw shell
eggs.
53
9. FOOD SERVICE
All food leaving the kitchen must be checked for quality, temperature and
presentation by the duty supervisor/chef.
a) Where Temprite insulated trays are used it is essential that these are
transported to the ward as soon as possible. Whether food is pre-
plated or supplied in bulk, it is essential that the heated food trolleys
maintain the correct temperatures in the heated and cold
compartments. Heated food trolleys should be pre-heated to reach +
80°C. Trolleys must maintain the food at a temperature above + 63°C
on the journey between the Catering Department and the ward or
department and 0°C to + 5°C in the cold compartment.
b) Heated cupboards and bain maries must maintain food above + 63°C.
c) Hot food must be served within 1½ hours of having been prepared

ready for the consumer. The regeneration of frozen ready prepared
meals MUST be undertaken in accordance with the detailed
instructions contained in the Ward Catering Manual and service of such
meals MUST commence within 15 minutes of the completion of the
regeneration process.
d) Distribution trolleys must be cleaned of spillages after every use and

thoroughly cleaned weekly.
e) Salads, sandwiches and cold desserts must be transported in insulated

or refrigerated containers. Regular checks must be made to ensure
that the correct temperatures are maintained between the kitchen and
ward or department.
f) Cold food and dairy products should be covered and kept in the
refrigerator or the chilled display cabinet at a temperature below + 5°C.
Ice cream should be kept in a separate freezer and individually
wrapped. If bulk ice cream is served, utensils must be kept clean
during service and the containers must be kept covered.
g) Utensils, work surfaces, cooking and call order equipment and display
units in staff dining rooms must be maintained in a hygienic condition at
all times. The same principles apply in the dining room as in the rest of
the Catering Department.
h) The Catering Manager or Supervisor must check the temperature of all

this equipment regularly and keep detailed records in accordance with
Temperature Control and Recording guidelines. (Appendix B2 + B3).
i) All crockery and glass should be inspected and chipped or cracked
items must be discarded immediately. Whenever glass or china has
been shattered near open food, the food should be discarded if it is
likely to be contaminated and the whole area thoroughly cleaned to
remove all fragments.
54
j) Food capable of supporting microbial growth held in hot storage and
subsequently not consumed must be dispersed of.
Regeneration of Frozen Meals (Where applicable)
a) Frozen food will be delivered to the Ward/Floor Catering Unit in

insulated containers.
b) All food is individually labelled to indicate the required cooking time –

usually 40 or 60 minutes.
c) Time of commencement and completion of the cooking cycles must be

recorded.
d) Each food pack must be probed using a digital probe thermometer.
e) Temperature probes must be disinfected between testing each different

pack using a disposable food probe wipe.
f) All core temperatures must reach a minimum + 72°C and be recorded.
g) If any single core temperature does not achieve a minimum of + 72°C

activate short cycle button and allow a further 5 minute regeneration.
Re-test core food temperature and record.
h) If the temperature still has not reached + 72°C activate a further 5

minutes. Re-test core food temperature and record.
i) If the temperature fails to reach + 72°C after the second boost cycle the
pack must be disposed of and an alternative sought.
j) Once regeneration is complete and all temperatures are acceptable,

services of food must commence immediately or within 15 minutes of
the end of regeneration.
Trolley Failure during Regeneration
a) In the event of a trolley malfunction during regeneration, the

temperature of the food packs must be checked. Any packs failing to
reach + 72°C must not be served.
b) If a replacement trolley is obtained within 20 minutes the food can be

transferred and regeneration completed.
c) If a replacement trolley cannot be found within 20 minutes all food must

be disposed of an alternative food provided.
Regeneration of Chilled Foods
a) Foods must be removed from chilled/insulated box storage as near to

the commencement of the regeneration cycle as possible. This should
55
be no more than 15 minutes before.
b) All regenerated food must reach a core temperature of in excess of +

72°C. If there is a non-conformance, a 5-minute booster cycle can be
applied.
c) If the food still has not reached the required temperature, it must NOT
be served. The Catering Manager should be informed so that a
replacement may be provided.
d) If food does meet the temperature parameters then it should be served

immediately or within 15 minutes of the end of the regeneration cycle.
Guidance For The Consumption Of Food Not Produced On Hospital

Premises
GUIDANCE FOR VISITORS BRINGING FOOD ITEMS TO ADULT PATIENTS IN

HOSPITAL
Sick people are more likely to pick up infections from germs in food, and also
more likely to get serious infections than healthy people. The Trust has prepared
a list of foods suitable for bringing as gifts to hospital adult patients. However,
many patients are on special diets, so if in doubt, always check with the Ward
Sister that your gift is suitable for the patients you are visiting. Food brought in
should not be shared with other people on the ward for these reasons.
SUITABLE FOODS
These are unlikely to contain germs that cause food poisoning.
Fresh fruit - please ensure that skins have been washed where
appropriate.
Beverages - fruit juices, cordials, squashes and glucose drinks.
Preserves - jams and marmalade.
Savoury snacks - crisps, nuts etc.
Biscuits - all kinds are suitable.
Sweet - chocolates, boiled sweets, sugar confectionery,

confectionery
Cakes and buns - plain or fruit varieties but NOT those containing
cream or custard, vanilla slices or trifle.
WARNING
56
Sandwiches containing cooked meats, fish, eggs or other protein fillings and
made up meat products such as pies, pasties, scotch eggs, etc. are considered to
be the HIGH RISK articles as far as food poisoning is concerned. These foods
are NOT RECOMMENDED for hospital patients/residents unless prepared in
hospital kitchens. If such foods are brought in they must, where possible, be
eaten during the visit, and eaten only by your own relative or friend, not shared
with other people on the Ward. These foods should not be stored or re-heated in
microwaves on the ward to reduce the possibility of food poisoning. If the Ward
Sister/Charge Nurse gives consent for food storage, it must be labelled with the
patient's name and date before putting in the fridge.
Outside Caterers
a. Should the provision of hospitality be required on Trust premises, it is

preferable that it is provided by internal catering services. However, if
this is not possible and the services of an outside caterer are required,
then the following criteria must be met before any catering is provided.
b. The caterer must be registered with their local authority in accordance

with the Food Premises (Registration) Regulations 1992.
c. The premises and vehicle used for the transportation of food to the Trust
premises are inspected by the manager in compliance with the Food
Safety (General Food Hygiene) Regulations 1995.
d) That the caterer is listed as an approved supplier on the Trust lists that will
be held by the Assistant Director of NCSS.
It is, therefore, essential that before an outside caterer is engaged, the Hotel
Services Manager is informed so that compliance with the above can be
guaranteed.
Where sandwiches/food/catering are purchased from an outside caterer/supplier

adequate precautions must be taken to ensure that there is no risk of
contamination and that proper refrigeration temperatures are maintained in
accordance with the Food Safety Act 1990.
External caterers will be responsible for the setting up and clearing away at the
end of all functions. All wastage must be removed to a designated area prior to
the next meeting in the room used for hospitality. Normally they will provide their
own crockery.
57
10. INCIDENT REPORTING RELATING TO FOOD SAFETY/FOOD
CONTAMINATION COMPLAINTS AND HAZARD WARNINGS
The purpose of the procedure outlined in this Code is to identify:
a) the mechanism and person responsible for dealing with and reporting food
safety defects and complaints so that a comprehensive investigation can
be undertaken
and
b) in the case of food hazard notifications, the person responsible for
cascading this information to the Unit Catering Manager and informing the
Assistant Director of NCSS of any action taken if appropriate.
Food safety defects and complaints included the following:
Delivery
Any complaint in respect of the delivery of food – this could include

problems with temperature parameters, condition of the delivery vehicle,
cleanliness of the delivery vehicle driver etc.
Product
Any problem concerning the product such as packaging, taste, smell or

mould growth and out of date products.
Physical Contamination
This includes all foreign bodies found in food at any stage of the food
chain. This would include items such as hair (human or rodent), nails,
wood etc – anything that would not normally be expected to be found in a
food commodity or meal.
For the purposes of food safety – complaints are to be classified into the following
categories:
Category A
These are serious food complaints that are either injurious to health or likely to
result in Food poisoning e.g. foods contaminated by foreign bodies or a pest
infestation.
Category B
These are foods supplied to an ‘ultimate customer’ (i.e. Catering stores,
members of staff or visitors) which are covered by the Food Safety Act and the
Regulations made under the Act. Section 2 of the Act can be enforced in which it
states “Any person who sells to the Purchaser’s prejudice any food which is not of
the nature, substance or quality deemed by the purchaser will be guilty of an
offence”.
58
Category C
These are less serious food complaints, e.g. problems related to poor yield,
texture, taste or consumer acceptability.
COMPLAINTS MADE UNDER CATEGORIES A & B
a) The Manager or Supervisor in whose area the complaint originated must

firstly establish that the complaint is genuine. Once this has been done
the action taken should be recorded on the Food complaints/Incident form.
b) The item that is the source of the complaint must be placed into a
container which is sealed and labelled with the date and ‘FOOD
COMPLAINT – DO NOT REMOVE’, then stored under appropriate
conditions. Whenever possible it is preferable to save the contamination
on the plate or container in which it was found. These should also be
labelled as above. Under no circumstances should the complaint be
destroyed or passed on to any other person without permission of the
Manager.
c) The Manager will undertake an investigation into the complaint and

instigate appropriate action. All investigatory information and action taken
must be recorded on the Food complaint/Incident form.
d) The Manager will keep the Assistant Director informed of the nature and
progress of the complaint.
e) The Catering Manager will inform all relevant parties about the outcome of
the complaint and record this on the Food complaints/Incident form.
f) If the complaint requires returning to the Supplier for investigation, then it

should be sealed and labelled with the date of collection by the Supplier’s
representative and ‘FOOD COMPLAINT – TO BE RETURNED TO
SUPPLIER’. It should then be stored under appropriate conditions away
from other food products. Under no circumstances should the item be
destroyed or passed onto any other person without permission of the
Catering Manager. On collection of the complaint, the appropriate form
should be completed by both the member of Trust staff releasing the
complaint and by the Supplier’s representative. This form should then be
returned to the Catering Manager.
g) If the complaint involves a Supply Direct product then the Catering

Manager should be informed so that the correct documentation can be
completed and forwarded to Head Office for investigation by Supply Direct.
The Catering Manager will inform all relevant parties including the
Assistant Director and Supplies Manager of the outcome, and ensure that
any report received from Supply Direct is attached to the Food
complaints/Incident form.
59
h) Where there is a complaint concerning a Trust contract then the Catering
Manager will inform the Assistant Director.
Complaints made under Category C
a) The Supervisor in whose area the complaint originated must inform the
appropriate Catering Manager of the complaint and any action already
taken as soon as possible after the complaint has been made. Records
must be kept of all complaints on all sites on the Food complaints/Incident
form.
FOOD HAZARD NOTIFICATION REPORTING (CATERING SERVICES)
Upon notification of a potential food hazard from outside bodies such as the
Ministry of Health, National Supplies or the Ministry of Agriculture, Fisheries and
Food; the Catering Manager will access the seriousness/applicability to the Trust
and decide on the appropriate course of action.
A verbal communication will first be given followed by confirmation on the Food

Hazard Reporting Form.
The Food Hazard Reporting Form will be sent out if the product concerned
requires withdrawal but does not pose an immediate risk or injury to health.
The bottom part of the form must be returned to the Catering Manager. (See
Appendix A)
60
Receive Copy Letter
Ref NHS/Complaints
Complaints Procedure And A Form Ref
NHS Complaint
Copy To NHS
Supplies Division
And Hospital/Clinic
Contact Complaint About
Food Delivered To
Main Kitchen
Closing Letter Sent
Log Complaint On
Database
Response
Satisfactory
Complaint Closed
Chase Response
From Supplier If
Necessary
Inadequate
Response Follow Up
Letter
Evaluate Suppliers
Response
61
Ref: NHS/COMPLAINT/FORM
FOOD COMPLAINT FORM
COMPLAINANT
Hospital/Clinic: Contact:
Address: Designation:
Tel No:
Fax No:
SUPPLIER PRODUCT
Product:
Supplier: Size:
Address: Date Code:
All other codes:
Distributor
(if applicable)
FOOD COMPLAINT
Description of food
complaint:
Name of person Date detected:

finding food
complaint:
Contact address: Telephone number:
Storage location of
food complaint:
Any other relevant
details/other
persons informed:
Complaint Ref No.
(To be allocated by
NHS Supplies)
Signed:................................................................
62
Date:........................................................
Reference: NHS/COMPLAINT/A
(SUPPLIER)
Dear
Re: Food Complaint Reference No. (YEAR/NEXT NO.)

DESCRIPTION
I refer to the above food complaint, further details on which is provided below:
Product:
Container Size:
Any known date coding:
Any other coding:
Full description of food complaint:
Location of product:
Contact name at above location:
Designation:
Telephone No:
In the circumstances I would be obliged if you or a representative of your company could

investigate the complaint and advise our professional adviser, Support, Training &
Services Ltd (STS) of your findings. Copies of all correspondence should be sent to
ourselves and the above named contact. Please quote the complaint reference number
on all correspondence.
STS will evaluate your response and determine if the complaint can be closed or further
information is required.
Until the matter is formally closed no reimbursement, replacement or compensation

should be considered.
If you anticipate that your investigation and response will exceed fourteen days, I would
be obliged if you could notify STS so as to prevent any unnecessary chasing. Your
response must be in writing.
63
If the item is a product your company purchased from a supplier your findings should
include:
a) your assessment of the supplier

b) previous complaint history for last twelve months
c) any other information which is of assistance
If you have any queries in respect of this complaint or the procedure to follow please do
not hesitate to contact me.
Yours sincerely,
(NAME)
(DESIGNATION)
cc: (Contact)
Support, Training & Services Ltd, The Common
Cranleigh, Surrey. GU6 8RZ (Tel: 01483 267000 Fax: 01483 268193)
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11. FIRST AID
1. First Aid equipment must be provided in each kitchen. The equipment must be
clearly marked and readily accessible.
2. Any food handlers suffering from a small cut or scratch must cover it with a clean
blue waterproof plaster.
3. Food handlers with septic cuts, boils, rashes, other skin lesions or discharge from
any site must inform the Catering Manager immediately.
4. All dressing must be individually wrapped.
5. The First Aid equipment in the Catering Department must include:
Sterile, waterproof, high visibility plasters

Sterile adhesive dressings
Sterile eye pads with attachment
Triangular bandages
Sterile unmedicated dressings (medium)
Sterile unmedicated dressings (large)
Sterile unmedicated dressings (extra large)
Safety pins
Scissors
Tweezers
6. The First Aid Cabinet should be checked monthly to ensure sufficient stocks of
the appropriate dressings etc. by the Catering Manager.
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12. FOOD PREPARATION AREAS
SPECIFICATION FOR DESIGN AND CONSTRUCTION OF KITCHENS AND

SERVICE AREAS
The points outlined in the next section should be observed when designing or
allocating rooms for specific purposes within the kitchen environment.
Further reference should be made to the Health Service Catering - Hygiene book
which details clear specifications for each room area.
CEILINGS, WALLS AND WORKING SURFACES
1. The main structural elements should be of a substantial, smooth and

impervious and durable material, that is free from unnecessary cracks or
joints and that can be easily cleaned.
2. Stainless steel or other impervious surfaces should be used for all food
preparation surfaces. All surfaces must be jointless and well maintained.
Tables and benches should be mobile and not fixed to walls.
3. Surfaces and walls must be checked by the Catering Manager and/or

Supervisor to ensure that they have not deteriorated, cracked, chipped or
broken and that they are adequately cleaned.
4. Wherever possible food preparation surfaces should be used for one

purpose only. Raw and cooked foods should NEVER be prepared on the
same surface. Each surface should be labelled with its intended use.
5. Work surfaces must always be cleaned down immediately after use, in line
with the recommended method.
6. In small kitchens where preparation space is limited strict attention must

be given to the cleaning of work surfaces between use.
7. In order to prevent the accumulation of dirt and grease, the floor, walls,
ceiling and woodwork should be free from ledges, projections, and
ornamentation. Damaged tiles are incapable of being thoroughly cleaned
and must be replaced.
8. All openings in walls, floors and ceilings must be sealed and the structure
should prevent the risk of infestation by rodents or insects.
9. Regular cleaning of walls and floors should be carried out as per cleaning
schedule.
10. Corner protectors should be fitted on walls to prevent trolley damage.
66
11. If there are bird droppings on external window ledges these should be
cleaned regularly to avoid accumulations of bird dirt causing odour
problems or contamination within the kitchen.
12. Regular washing down and redecoration times have been agreed and
should be followed.
13. Doors should be wide enough for trolleys and equipment to pass without
damage.
14. Make sure all doors are rodent proof, by providing a kick plate and ensure
a close fit.
15. Chairs should not be sited in food areas but in rest rooms.
16. Loose clean equipment should be stored off the floor.
17. It is preferable for there to be no opening windows and balanced

ventilation should be installed.
18. Fly screening must be fitted to windows which are used as a source of
natural ventilation. All other windows must be secured to prevent opening.
WASHING UP TECHNIQUES
WASHING UP BY HAND - THE TWO SINK METHOD
1. Two deep stainless steel sinks are required, the second sink containing a
covered heating element.
2. The first sink contains hot water between 50OC and 60OC and a measured
amount of detergent. The second sink contains water at or above 82OC.
3. The operative will require gloves for washing up in the first sink and a rack
or basket for handling articles in the sterilising sink.
4. The water in both sinks must be changed frequently.
METHOD
5. Scrape all food debris into the waste disposal unit and rinse the article in
cold water using a spray.
6. Place into the first sink and scrub or wipe until all dirt and grease is
removed.
7. Place "clean" articles into the second sink to rinse and leave for two
minutes or more to sterilise. Use a basket or rack to place articles into this
sink.
67
8. Lift out the basket and place on a clean surface. The articles must air dry.
Only use disposable paper towels if wiping is required. Never use linen
tea towels.
9. Stack or store articles in a clean protected area when dry. Do not stack
wet or damp plates.
10. The temperature of the water in both sinks must be checked regularly.
11. Wash down and dry the sinks and drainers after use.
WASHING UP BY MACHINE
a) Food debris must be scraped from the crockery and the soiled crockery
placed into a crockery rack and loaded into the machine or placed into the
rack of a flight machine.
b) The crockery should then be automatically washed and rinsed. There

must be a visual display unit on the dishwasher indicating that the rinse
temperature is at 82OC or above. If not 82OC, works contacted. Any
delay, Infection Control notified.
c) On completion of the cycle the crockery should be air dried before storage.
Wash Hand Basins
a) Wash hand basins should have a soap dispenser which is capable of being
sanitised and will not harbour germs. It should never be left empty. A
disposable nail brush, paper towel dispenser and a foot operated waste
bucket with a tight fitting lid should also be provided adjacent to the wash
hand basin. Disposable nail brushes should be used.
b) At the wash hand basin there should be a constant supply of hot and cold
water, or water at a suitably controlled temperature, and properly connected
to the drainage system.
ENERGY AND UTILITIES
a) Electrical equipment.
Every item should have its own isolating switch and indicator light, flush fitted for
easy cleaning. Place operating switches beside each machine with instructions
clearly shown.
b) Gas equipment.
Exposed pipework should be reduced to the minimum as it presents cleaning

problems. Check thermostats for accuracy. Flexible fittings should be used if
possible.
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c) Steam supply.
a) All direct steam should be raised from potable water and free from
contaminants.
b) All steam pipes should be lagged. 123
c) Each appliance must have an isolating valve and filter.
d) Water.
a) Clean, wholesome drinking water should be available with proper

protection against contamination.
b) A neat arrangement of pipe runs will assist cleaning.
c) In large kitchens there should be enough hosing down points.
d) Each mains section should have an isolating stopcock.
e) Temperature of hot water should be 60oC for washing up, this should not
be exceeded due to fixation of proteins. Water for rinsing should be
82ºC.
e) Drainage
a) Waste pipes should be made of corrosion-resisting materials and have

gas-tight joints. They should be trapped to prevent escape of odours.
b) Grease traps should be sited outside the kitchen area.
c) Staff who handle food must on no account inspect, empty or clean

external interceptors and grease traps. This should be done by the
Estates Department.
f) Ventilation
a) All steam laden air should be extracted from the kitchen with clean fresh
air being drawn in.
b) All grease filters should be cleaned and changed frequently to prevent

ineffectiveness in the ventilation and to avoid grease and dust falling back
into the kitchen.
g) Lighting
a) An acceptable level of lighting is a minimum of 550 lux.
b) Flush mounted light fittings should be used to avoid dirt traps.

69
c) Safety light bulbs/tubes should be used to prevent contamination in the
event of a breakage.
h) Pest Control
a) Electrified fly killers should be suitably located inside the food area and
cleaned as per schedule.
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13. CLEANING PROCEDURES
In the interests of the highest possible standards of hygiene, specific cleaning

procedures will be produced as department job instructions. It is the
responsibility of all concerned with the management, production and service of
food that these procedures are strictly adhered to. Specific attention should be
paid to the following when drawing up cleaning instructions:
a) Frequency of cleaning;
b) Level of cleaning;
c) Product in use, dilution, etc;
d) Safe use and storage of cleaning agents;
e) Correct selection and use of equipment and its storage after use;
f) Use of appropriate colour and types of cloths and abrasive pads; as per
local policy.
g) Whether disinfection is required.
h) Safety in stripping down and handling of sharp equipment.
i) How cleaning will be monitored.
j) Who will be responsible for the cleaning task.
k) Time allowed for each cleaning task.
l) Method.
A copy of the cleaning schedules and relevant COSHH information must be

available for staff to use within their working area.
71
BRADFORD HOSPITALS NHS TRUST - CATERING HYGIENE POLICY
INVOLVEMENT OF ESTATES DIRECTORATE
Frequency of Carrying out Task - Per Year
TASK Main Serveries Ward Snack Bars & Food Occ. NHS Patient Resident Staff Depts,
Kitchen Kitchens Service Points run Therapy Residences Communal Theatre
Areas by Voluntary Staff Kitchen Kitchens
Deep Cleaning of Equipment 1 - - - - - - -
Filters/ 26 4 4 4 4 1 1 1
Extractors
Insectocuors: PPM 6 6 6 6 6 6 6 6
Renew tubes 1 1 1 1 1 1 1 1
Clean trays May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct May-Oct
Wall/Ceiling Washing inc. Internal 4 4 1 1 1 1 1 1

Glazing and Fly Screens
Redecoration 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3
External Grease-traps/Gulleys as
appropriate:
Daily Daily - - - - - -
(i) where resident Works staff sited Mon-Fri Mon-Fri
(ii) if no resident Weekly - - - - - - -
Canopies 4 4 - - - - - -
Works Department PPM and on request by user
Temperature Maintenance Daily/
continuously by Catering
Refrigeration, Chilling, Freezer Equipment Manager
(i) accuracy of thermographic recorders 12 - - - - - - -
(ii) maintenance of automatic alarms 1 - - - - - - -
Cooking Equipment and Trolleys, Daily by Catering Works Department PPM and on request by user
Dishwashers,etc Manager
72
STANDARD SMALL KITCHEN CLEANING SCHEDULES
e.g. Ward, Occupational Therapy, Clinics, Voluntary Service Tea Bars, etc.
WORK TO BE COMPLETED FREQUENCY CLEANING AGENT
General:
Clean all furniture and fittings, eg worktops, Daily Neutral Detergent

shelves, radiators, pipes, ledges, skirting
boards, chairs, tables, geysers, doors, door
frames, internal glass door, furniture.
Wipe down all surfaces. After Use Sanitiser
Collect and dispose of refuse, clean waste Daily Sanitiser
bins/holders, replace disposable
containers/liners.
Clean wash hand basins including taps and Daily Sanitiser
wipe surrounds.
Spot clean walls. Daily Neutral Detergent
Replenish soap/towel Daily
Clean walls/wall tiles Weekly Neutral Detergent
High dust walls, pipes, ledges (not reachable Weekly
from floor level). Use appropriate equipment
for high dusting.
Cookers:
Clean outer surfaces. Daily Neutral Detergent
Strip and thoroughly clean inside, behind and Weekly Oven Cleaner
below. Neutral Detergent
Fridges:
Wipe inside and outside. Daily Neutral Detergent
Defrost and clean inside, behind and below. Weekly Neutral Detergent
Sinks:
Clean and disinfect, including taps and Daily Sanitiser
surrounds.
Wipe down after use. As Necessary
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WORK TO BE COMPLETED FREQUENCY CLEANING AGENT
Floors:
Damp mop. Daily Neutral Detergent
(after lunch)
Spot mop. Twice Daily
(after
breakfast &
supper)
Either scrub or spray clean weekly with floor maintainer (dependent on floor type).
Cupboards and Drawers:
Clean inside and outside. Do not use loose
lining paper in drawers and cupboards.
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14. SANITARY CONVENIENCES AND CHANGING ACCOMMODATION FOR
CATERING STAFF
Adequate changing and separate sanitary conveniences for the exclusive use of all
catering staff must be provided.
a) There must be an intervening ventilated space between any water closet and a
food or workroom.
b) Sanitary accommodation must be well lit and ventilated.
c) Walls, floors, ceilings and window ledges must be impervious, smooth, hard and
easy to clean.
d) Separate and sufficient sanitary conveniences must be provided for both sexes
working in the catering department.
e) Means of sanitary dressing disposal must be provided in the ladies’ toilet facilities.
f) A notice requested the user to wash their hands MUST be displayed in every
sanitary convenience.
g) Wash hand basins must be provided in or adjacent to sanitary conveniences, with

adequate hot and cold water supplies, disposable nailbrushes, soap and drying
facilities.
h) The sanitary conveniences must be kept clean and tidy at all times.
i) Smoking in sanitary accommodation is NOT permitted.
CHANGING ACCOMMODATION
a) Male and female changing accommodation must be provided with adequate
lockable lockers for outdoor clothing and separate facilities for clean uniform
storage facilities, container/system for soiled uniforms and mirror.
b) Changing accommodation must be well lit and ventilated.
c) Walls, ceilings and window ledges must be impervious, smooth, hard and easy to
clean.
d) All outdoor clothing, handbags, sports bags, umbrellas etc., must be kept in the
appropriate compartments of the locker provided and must not be taken into food
rooms and associated areas.
e) Outdoor clothing must not be in contact with protective clothing.
f) Cleaning of sanitary conveniences and changing accommodation must be

maintained as part of the regular cleaning schedule within the Trust. This work
must be undertaken by domestic services staff and not by catering staff.
15. REFUSE
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The removal of food waste from the catering department, wards and the dining areas should
be as detailed below.
1. Food waste should be securely contained in closed containers and kept well away from
food utensils, and places where food is prepared and served, pending removal.
2. Waste disposal units should be installed whenever possible to avoid the practice of
storing waste.
3. Kitchen refuse containers must be provided with foot operated close fitting lids. Plastic
bag holder types are recommended.
4. Refuse containers must be emptied regularly or as often as necessary, but always at the
end of the working day.
5. Refuse containers must be kept clean. Special attention must be given to the lid.
6. Catering staff must wash their hands immediately after handling refuse or refuse
containers.
7. Refuse sacks must be tied and removed when full to prevent insect problems.
8. Refuse compactors are a very useful aid to large catering departments.
9. A purpose built refuse storage area must be provided with an adequate water supply for
washing down. The floor must be impervious and well drained and fitted with a self
closing door.
10. Dustbins, skips or containers provided for refuse must always be closed to prevent
insect and rodent infestations. The lids must be replaced after every use. Close fitting
lids should be provided to the bulk refuse storage bins.
11. Where colour coded plastic bags are used local policy must be complied with.
12. The exterior and entrance of the kitchens is purely for food and catering use. Clean and
contaminated linen should not be stored adjacent.
13. The trays to the insect-o-cutors should be thoroughly cleaned out on a regular basis by
the Estates Department.
14. Broken crockery or glassware must be wrapped as per department instruction.
77
16. PEST CONTROL
1. The Domestic Services Managers have responsibility for pest control

measures throughout the Trust.
Guidance on pest control is given in HSG(92)35 Pest Control

Management for the Health Service.
2. Every hospital must maintain a kitchen pest control book, where incidents
of pest sighting or food spoilage caused by pests, should be recorded.
3. All dry goods must be checked at the time of delivery for pest infestation or
damage before being placed into the storage area.
4. All equipment being brought from storage, or new equipment, must be

checked for pest infestations.
5. Any suspect food or equipment must be kept segregated from other stored
goods, and the Catering Manager/Senior Person on duty informed.
6. Keep open dry foods in pest proof containers with close fitting lids. Ensure
that the lids are replaced after use and especially overnight.
7. Ensure that all stored goods are kept off the ground and clear of walls with
adequate space between stock to enable regular inspection and cleaning.
8. Clear up all spillages immediately to prevent food debris accumulating.
9. The refuse receptacles within the kitchen area must have close fitting lids.
Refuse receptacles outside the kitchen must be on hard standing
surfaces, away from vegetation and be fitted with close fitting pest proof
lids.
10. In the event of a known pest infestation the appropriate pest control
specialist must be called in.
11. Adequate monitoring should be carried out e.g. insect traps, as an early
warning of any infestation (see Appendix G - Pest Control Policy).
SIGNS TO LOOK FOR:

Rodents and Mice
a) Gnaw marks on packaging, food containers, stored equipment and

building fabric.
b) Droppings.
c) Smear marks from the grease in the animals' coats left on the building
fabric along runs.
78
d) Runs in adjacent undergrowth.
e) Holes and nesting sites.
f) Foot prints, tails marks in dust.
g) Damage to the food itself.
h) The animals themselves.
i) Offensive odours may indicate an infestation.
Insects
a) Webbing on food packaging, in the food itself, on storage shelves or

equipment.
b) The adult insect, pupae, larvae or Juveniles - dead or alive.
c) Small tunnels or holes in some food or packaging.
d) Moulted skins, facael pellets, eggs or egg pouches (Cockroaches).
e) Offensive odours can be identified by trained personnel.
f) Insect Frass - these are small pieces of food debris produced as the insect
or larvae feeds, and are usually composed of chewed food particles.
79
17. VENDING MACHINES
The safety of all food offered for sale through vending machines provided by
Catering services is the responsibility of the Catering Manager.
While the range of equipment, variety of food, drinks and confectionery that can
be vending is increasing, the following guidelines must always be observed:
a) All water supplies to vending machines must be connected to a portable

drinking water supply.
b) Vending machines must be sited, designed, constructed and maintained to

ensure the safety and wholesomeness of all foods and beverages dispensed.
c) Food pests must be denied access.
d) Surfaces or machines should be constructed of smooth, impervious, non-

toxic, corrosion resistant material and able to withstand repeated cleaning and
disinfection.
e) Machines must not be sited in areas of direct sunlight or next to other

equipment that could affect the temperature of the food in the machine.
f) All perishable foods and ‘made-up’ dishes should be packed in a material

specifically designed for use with food. All food must display a ‘Best Before’
or ‘Use by date’ to ensure that no food past its shelf life is offered for sale.
g) Food vending machines must operate at a temperature of +1ºC to +4ºC.

They should be filled on a daily basis with any unsold prepared meals being
discarded after 24 hours.
h) Count lines items such as crisps, biscuits and packaged confectionery do not
need to be refrigerated.
i) All refrigerated dispensers must have a temperature recording mechanism

and should be temperature tested on a daily basis; preferably using a
thermometer fitted with an air probe. If this is not possible then a digital
thermometer with an immersion probe may be used. The results must be
recorded on the form provided by the Catering Manager.
j) All vending machines must be cleaned and maintained in accordance with the
manufacturer’s instructions.
k) Vending machines must be fitted with automatic controls that prevent the
machine from operating in the event of power failure, mechanical failure or
any conditions which may result in unsatisfactory food temperatures. If, as a
result of these conditions, the food is found to be at an unacceptable
temperature it must be discarded.
l) Only commercial microwave ovens with a 1000 watts rating and fan assisted
80
cooking facilities should be used in the provision of a vending meal service.
m) In vending operations, food intended for reheating in a microwave oven must

be labelled with written instructions on time and power settings to ensure that
the food reaches a +72ºC even cook.
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18. FOOD HYGIENE IN TEA BARS OPERATED BY VOLUNTARY SERVICES
1. A wash hand basin must be provided in every food room. There should be
a nail brush, disposable paper towels, liquid medicated soap dispenser
from a cartridge mounted on the wall, used paper towel receptacle. All of
the staff should understand the importance of hand washing. The wash
hand basin must not be used for any other purpose, and it should be
easily accessible.
2. Outdoor clothing, handbags, shoes and other personal belongings should

not be stored in a food room. If this is unavoidable a locker should be
provided for this purpose.
3. All work surfaces, floors, walls and ceilings should have a smooth
impervious finish which makes cleaning easier and prevents bacteria and
pests living in cracks and crevices.
4. All areas must be kept clean and tidy. As appropriate in each kitchen a
complete list of equipment and cupboards, structure, etc should be made
and a list created of daily jobs and a further list for the weekly jobs and
designate a particular day of the week for this work to be done.
5. Each cupboard and drawer should have a designated use so that it does
not become untidy and there can be no risk of contamination.
eg Paper and disposable items

Cleaning materials and chemicals
Crockery and cutlery
Food items
6. Washing up should be done in a double sink or mechanically. The Tea

Bars are of low sensitivity and where this provision does not exist a single
bowl with double drainer would suffice. Disposable dishcloths should be
used and disposable kitchen paper should be used to dry the crockery and
cutlery or it should be left to air dry.
7. The use of tea towels should be discouraged in food areas because of

their tremendous potential to grow and transmit food poisoning bacteria.
In the teabars the risk, however, is very much reduced, and the
Environmental Health Officer has agreed to their continued use in these
areas only if the following points are followed.
a) Each volunteer is responsible for their own tea towel.

b) At the end of each session it is taken home, and well laundered
and ironed.
c) Returned for use in a small clean plastic bag.
8. A refrigerator must be used to store milk, butter, yoghurts, etc. The

refrigerator must not be damaged or cracked internally - this will
encourage the growth of bacteria. The refrigerator should operate
82
between 0 degrees centigrade and 4 degrees centigrade.
9. All foods whether in the refrigerator or cupboards must be rotated when

new stock arrives and Best Before Dates and Use By Dates adhered to.
All equipment, crockery and cutlery must be clean and in good condition.
10. The ventilation must be adequate to ensure a good working environment

and assist in preventing the multiplication of bacteria.
11. It is important that the immediate exterior areas are kept clean and tidy to
prevent pest infestations and transfer of dirt and bacteria.
12. The Pest Control Officer in each unit should regularly monitor the
effectiveness of the Pest Control Contract and advise if there are any
signs of infestation.
13. At the end of each day all swill, refuse and bottles should be removed from
the food room to prevent pest infestations and to leave overnight a clean
and hygienic environment.
14. All food handlers must wear clean protective clothing. In the Teabars it is
sufficient for the women to wear tabards and for the men to wear either a
white jacket or a clean apron.
15. All of the voluntary staff should receive some basic hygiene training that
can be related to their level of activity, so that they understand the
importance of their job and the role they can play in maintaining good
hygiene standards.
16. Advice can be sought about any ad hoc catering which takes place in the
Trust, e.g. Gala Days, Cake Sales, etc. The advice given will vary upon
the environment that is being used and the type of food being prepared
and sold. The basic rules outlined above and in the Food Hygiene
(General) Regulation as amended, or Food Safety Act 1990 apply.
83
19. INSPECTION OF PREMISES
In order to ensure satisfactory standards of food safety are achieved in relation to plant,
premises and equipment and that good operational practices consistently prevail in all
areas where food is stored, prepared, cooked and served, formal inspections will be
undertaken periodically by:-
a) Environmental Health Officers
b) Bradford Hospitals NHS Trust Hygiene Team
c) Catering Managers
d) First Line Supervisors
The outcome of all inspections must be documented and must clearly indicate the
standards of hygiene observed together with the details of the action required to be
taken and by whom.
First Line Supervisors
The senior or duty supervisor must check their designated area of responsibility daily
using the designated forms.
Concentrating on high risk areas, the form must be completely in its entirety and retained
for one month from the date of completion.
Catering Managers
Each week the Catering Manager using a monitoring form as provided will carry out
formal hygiene inspections of their areas of responsibility to ensure that the procedures
are being adhered to.
It is not intended that the whole of the department will be inspected every week,
however, over the period of a month every relevant area and appliance should be check-
listed at least once, including out-posted vending facilities.
Inspections will be unannounced and include evenings, weekends and holiday periods
as well as during normal hours.
Following each inspection the designated form must be completed, confirming the
standards of hygiene observed, the action to be taken and by whom. Completed forms
must be retained for one month from the date of inspection.
Bradford Hospitals NHS Trust Hygiene Team
Bi-annually a formal inspection must be undertaken by the Trust Hygiene Team

(Infection Control Nurse, Assistant Director: Non-Clinical Support Services and the
Estates Manager). The inspection will include all preparation and food service areas
84
together with a constructive appraisal of catering practices.
At the conclusion of the inspection, a formal written report must be completed by the
Assistant Director: Non-Clinical Support Services, confirming the standards observed
and recommendations for action to be taken and by whom.
Environmental Health Officers
Environmental Health Officers shall have open access to all food preparation, storage,
production and service areas at each location in the Trust.
Annually, or more frequently if necessary (depending on the degree of risk), the

Environmental Health Officer will make unannounced visits to Catering departments and
Ward Kitchen areas.
The Environmental Health Officer will be accompanied on such visits by the Catering
Manager to ensure the following:-
a) An explanation of planned improvements to catering premises can be given
b) Discussion on contentious points can take place
c) Action on any remedial work necessary can be taken without waiting for the
follow-up report.
When ward kitchens are visited the Cleaning Services Manager will accompany the
Assistant Director: Non-Clinical Support Services and Environmental Health Officer. The
Nurse in charge of the ward will be given opportunity to be present.
Procedures for Dealing with Inspection Reports – EHO
Reports must be dealt with promptly and at the appropriate effective management level
using the following criteria:-
Category A
To include those matters which can be remedied by effective daily/regular cleaning by

improved supervision and training and by the replacement of small items of equipment.
Category B
To include those matters that require works maintenance which should be dealt with as
part of the planned preventative maintenance system by the Estates Manager.
85
Category C
To include those areas which require significant funding and which involve capital works,
such matters should be addressed by the Assistant Director: Non-Clinical Support
Services.
Category D
To include those areas where immediate action is believed not to be required or where
future plans are in hand for major upgrading schemes and may be referred back to the
Environmental Health Officer for consideration.
The Environmental Health Officer should be informed within two months of the
following:-
a) Action taken
b) Action to be taken with timetable
c) Issues requiring further clarification or consideration
The powers of enforcement officers have been extended. A formal report may initially
be received detailing any legal requirements and any recommended improvements.
However, the EHO can now use a range of formal notice procedures. These include the
serving of Improvement Notices when there is a failure to comply with regulations
appertaining to food safety, processing or treatment of food. The Improvement Notice
must state the reasons for non-compliance; specify the contravention and the measures
needed to ensure compliance. A Prohibition Order can be served if there is any part of
the premises, any process or any equipment which involves a risk to health. Emergency
Prohibition Notices can be served when there is an imminent risk to health. Failure to
comply with a notice or any part of the notice in the time given is a prima facia and it is
important that mechanisms for complying with EHO’s, Trading Standards Officers and
Government notices and order are capable of meeting these strict requirements.
Pest Control
Pest Control Co-ordinators should submit at least an annual report to the Assistant
Director: Non-Clinical Support Services covering the current situation, proposals for
action and record of treatment carried out. (See Point 16 + Appendix G)
86
20. THE CONTROL OF FOOD HYGIENE IN REHABILITATION AND
THERAPEUTIC COOKING AREAS
INTRODUCTION
1. The National Health Service (Amendment) Act 1986 removed the
immunity from prosecution under the food legislation previously enjoyed
by NHS premises. Environmental Health Officers (EHOs) have the right to
inspect all food handling, storage, preparation and service areas, including
the main, ward, rehabilitation and therapeutic kitchens.
2. The legal standards enforced by EHOs in these areas are those contained
in the Food Hygiene (General) Regulations 1970, as amended, which are
also used to control standards in commercial catering, manufacturing,
retail and wholesale premises. The regulations are not tailored to any one
type of operation and, whilst it is important to ensure that the legal
standards are attained, special consideration can be given to the needs of
patients involved in rehabilitation or therapeutic cooking. Wherever
possible Health Authorities should provide kitchens for this type of therapy,
separate and in addition to ordinary ward kitchens. It is recognised that
this may not always be practical and it may be necessary to utilise ward
kitchens for these purposes. Such kitchens will need to be identified and
facilities provided in line with their designated use. The responsibility for
the maintenance of food hygiene standards and facilities must be clearly
defined with set procedures for reporting defects of any change of use.
This paper relates to all kitchens, whether purpose built or not, where
therapeutic or rehabilitation cooking takes place.
3. Chief Executives are reminded of their responsibilities in ensuring good

hygiene standards throughout all food preparation, handling and storage
areas in their Trusts.
4. The advice of the local Environmental Health Department and the Estates
Department should be sought to ensure that legal requirements are met
especially when planning new facilities.
5. Most outbreaks of food poisoning are caused by bacteria - microscopic

living organisms that are everywhere. Not all are dangerous, but many
are pathogenic, which means they can cause illness, and even kill people
at risk, such as hospital patients, babies and the very old. Contaminated
food looks and smells perfectly normal as the bacteria which cause food
spoilage are different from those which cause infection.
6. Failure to comply with the Code of Practice will be considered within the
purview of the Trust's Disciplinary Procedure for the individual staff
members, and also for the senior person who fails to ensure compliance.
MANAGEMENT OF REHABILITATION AND THERAPEUTIC COOKING
87
AREAS
1. When rehabilitatory or therapeutic cooking is regarded as an integral part

of a ward/department's function and is to be included in the policy for that
area, the multi-disciplinary team should, via the ward charge nurse/head of
department, make an application to the Trust Hygiene Team (see
Attachment 1) for approval of the kitchen and facilities for the type of
therapy envisaged.
2. When assessing ward/department application to use ward/department

kitchens for rehabilitation or therapeutic purposes, members of the
Hygiene Team should arrange to visit and determine the kitchen's
suitability as soon as possible (suggested pro forma Attachment 2).
Consideration should be given to the size and facilities available, having
regard to the level of therapeutic activity and food hygiene training of the
supervisory personnel.
3. In the event of a kitchen not being approved, it is the responsibility of the

Hygiene Team to supply a written response to the ward/department team,
with a copy to the Chief Executive, or his designated officer, outlining the
reasons for the refusal.
4. When an area has been approved for rehabilitation or therapeutic cooking,

notification should be sent to the ward manager/head of department and
records maintained by the Trust Hygiene Team.
5. Regular annual programmed monitoring of these areas should be

undertaken by members of the Catering Hygiene Team. These
inspections should be co-ordinated by the Catering Consultant, and a
written report should be submitted to the members of the Catering
Hygiene Team.
6. The ward manager/head of department will be responsible for maintaining

food hygiene standards and facilities. He/she will notify the Hygiene Team
of any proposed changes of activity or facilities.
7. The staff responsible for the cooking sessions should have received
catering hygiene training.
8. Every 12 months the ward manager/head of department will notify the

Hygiene Team of any alterations to the activities or facilities, or if the
ward/department team wish to continue with rehabilitation or therapeutic
cooking.
9. Kitchens not approved for therapeutic or rehabilitation cooking must not be

used for these purposes.
GUIDANCE FOR THE PREPARATION, HANDLING AND STORAGE OF FOOD

IN REHABILITATION/THERAPEUTIC COOKING AREAS
88
1. Only designated rehabilitation/therapeutic cooking areas may be used for
cooking by patients. In no circumstances can ward kitchens be used.
2. Great care must be taken to follow good food hygiene practices,

preventing, as far as possible, the risk of contamination and the
multiplication of bacteria during all stages of storage, preparation and
handling.
3. It is recommended that therapeutic cooking is restricted to low risk foods.

However, certain rehabilitation cooking activities may require the patient to
be involved in preparing meats, poultry and confectionery products. This
must be limited and only undertaken where facilities are adequate and the
therapy is part of a planned programme of a domestic nature.
4. Patient groups must be domestic in size and not more than six per
supervisor.
5. Poor food hygiene will cause illness and can be fatal, so it is important that
high standards of food hygiene are achieved and maintained during all
rehabilitation and therapeutic cooking.
FOOD PREMISES
1. The preparation of food by patients must be conducted in premises that

fully comply with the requirements of the Food Hygiene (General)
Regulations 1970, as amended and Food Safety Act 1990, and have been
approved by the Trust Hygiene Team for that purpose.
2. In some kitchens it may be necessary to check that the cold water supply
is suitable for drinking water.
3. Faults arising in kitchen equipment must be reported immediately.
89
21. THE PROCUREMENT USE AND CALIBRATION OF HAND HELD
THERMOMETERS
Throughout this manual temperatures are constantly referred to. Where hand
held thermometer probes are used certain rules should be applied. Only
instruments which meet the following requirements should be used for product
temperature measurement.
PROCUREMENT
1. The instrument should reach 98% of its final reading within 3 minutes.
2. The instrument must have an accuracy of +/- 0.5OC or better when the
sensor is measuring within the temperature range 0OC- + 20OC.
3. The accuracy must not change by more than 0.3OC when the instrument is
operated in temperatures of 0OC to 30OC.
4. The instrument display should be readable to at least 0.1OC.
5. The instrument including the temperature sensor should be robust and

shock proof.
6. The temperature sensitive part of the instrument should be constructed to

facilitate good thermal contact with the food product when used in the
recommended method for insertion in a product or for surface temperature
measurement.
7. The instrument should be powered by a dry cell battery in Preference to

using mains voltage. The instrument should incorporate a method of
checking the battery voltage to indicate when replacement or recharging is
necessary.
USE
To measure temperature the probe should be entered into various parts of the
food product requiring temperature testing, and not touch the container as this
could give a false reading. The probe should remain in the food until a stable
reading is attained.
CLEANING
Probes must be free from food residue prior to sanitising. Probes must be
sanitised using an alcohol swab/wipe and allowed to air dry. The above
procedure must be carried out before the probe is inserted into any item of food.
90
CALIBRATION
1. Upon procurement a calibration certificate must be provided by the

manufacturer.
2. The system should be checked monthly by the supervisor or manager to

ensure the accuracy of the measurement is being maintained.
3. The system may be checked by comparing the temperature reading with a

reference thermometer, known to be accurate and is certified, eg NPL
standard. Both sensor and reference thermometer should be held
alongside each other in air or water within the range of calibration
temperatures.
4. If a reference thermometer is not available, the sensor can be checked in

wet ice. Ice should be broken into very small pieces and packed into a
wide-necked vacuum flask, wetted with cold water, and stirred. The
sensor should be placed at the centre of the flask at a depth of at least
50mm and agitated frequently, and the temperature read after 3 minutes
when stabilised.
5. The readout instrument can be checked separately using calibration

attachments at two or three different temperatures.
6. If after the above procedure the difference between the reference

thermometer or temperature of wet ice mixture, and the system being
checked is greater than 0.5oC, then the instrument must be removed
from use and the arrangements made with the manufacturer for
recalibration. (See Appendix B monitoring B1 – B5)
91
22. USE AND MAINTENANCE OF MICROWAVE OVENS
1. A complete list of microwave ovens within each Hospital should be

maintained and updated to show year of purchase, location and intended
use, by the Estates Department.
2. Maintenance of all machines irrespective of location by Estates

Department
Bi-annually:-
a) Check for radiation leakage.
b) Examine and check the electrical cable and plug.
c) Examine general condition of oven and quality of seal.
d) Examine & check the location, ie unobstructed air vents, correct

working height.
e) Examine power output to assess performance
3. Daily Cleaning
a) Make sure the power supply is switched off at the mains.
b) Remove turntable and any other removable parts and wash

separately.
c) Clean and sanitise with hot water and a disposable cloth inside and
out, paying special attention to the door handles, seal, and the roof
of the oven.
Clean work surface beneath microwave.
d) Replace all parts.
N.B. Do not use a green pad.
4. Use in Ward Location
a) No meals should be retained, kept warm, or reheated for patients.

There could be serious risk of bacterial contamination if this occurs.
When a meal is required for a patient other than at recognised
meal times, arrangements should be made with the Catering
Managers.
b) Milky drinks and preparations can be made very successfully in

microwave ovens.
c) Any food brought in for patients and staff must be consumed
92
immediately and not stand in the refrigerator or reheated in the
microwave.
5. Use in Vending Operations

a) All meals should be clearly labelled with their appropriate
regeneration time, and these times must be followed by the
purchaser/user.
b) All meals must be chilled to 3oC prior to storage in vendor.
c) Storage of chilled meals in these locations must not exceed 24

hours.
d) The food must be so arranged on the plate to enable the food

temperature to attain 75oC throughout, by the end of the prescribed
reheat time.
e) Meals should not be withdrawn from chilled vendor until required to

be reheated in the microwave oven.
f) After reheating the meal should be consumed immediately.
6. Use by Staff for their own personal use
Good personal hygiene must be observed at all times.
a) All food to be reheated or cooked in microwave ovens should be

stored appropriately.
i.e. perishable items to be kept in refrigerator working at a

temperature of 0 degrees - 4 degrees centigrade;
dry goods to be stored in a clean air-tight container.
b) All food should be fresh.
c) Raw food should be kept separate from cooked food and other
foods not having further heat treatment to avoid
cross-contamination of bacteria. This is one of the main dangers.
d) After cooking for the appropriate length of time in the microwave

oven and after an overall temperature of 75oC has been attained,
the food should be consumed immediately.
e) Care must be taken when removing any covering over the food to
avoid burns/scalds from steam.
7. For use in Main Catering Departments
Good personal hygiene must be observed at all times.
93
a) Microwave ovens have a significant role to play within a
conventional kitchen.
b) All food must be of good quality, stored and prepared correctly in

accordance with the Trust's Working Manual for Food Hygiene.
c) Any food cooked in the microwave must be cooked in accordance

with manufacturers instructions. Wherever possible commercial
microwaves must be used.
94
23. LIST OF APPENDICES
Appendix A The Investigation, Management And Control Of Episodes Of Infectious

Disease In Hospitals Of The Bradford Hospitals NHS Trust
Appendix B Inspection Checklists For Catering Managers And Supervisory Staff
Form B1 DELIVERY MONITORING

Form B2 STORAGE TEMPERATURE MONITORING
Form B3 PRODUCTION TEMPERATURES
Form B4(a) FULL SYSTEMS CHECK CALIBRATION OF THERMOMETERS
Form B4(b) CALIBRATION CHECK RESULTS SHEET
Form B5 HYGIENE AUDIT
Form B6 PEST CONTROL RECORD
Form B7 VISIT BY AN ENFORCEMENT OFFICER
Form B8 HYGIENE AND SAFETY TRAINING RECORD
Form B9 ISSUE OF PROTECTIVE CLOTHING
Appendix C Hygiene Inspections By The Catering Consultant
Appendix D Annual Inspections By Trust Hygiene Team
Appendix E Use Of Cling Film
Appendix F Pest Control Policy
95
APPENDIX A
24. THE INVESTIGATION, MANAGEMENT AND CONTROL OF EPISODES OF

INFECTIOUS DISEASE IN HOSPITALS OF THE BRADFORD HOSPITALS
NHS TRUST
SUMMARY
This policy describes the procedures in the Bradford Hospitals for the
investigation, management and control of incidents (of whatever magnitude) of
infectious disease in the Trust's Hospitals.
In particular, it specifies who are the key personnel and describes the
arrangements for ensuring the proper action is taken and individuals'
responsibilities are understood.
The policy will be reviewed annually by the Infection Control Committee, and in
the light of experience.
KEY INDIVIDUALS IN THE TRUST
In the hospitals the two Consultant Microbiologists are the Infection Control
Officers (ICOs), each for their specified group of hospitals, and one of them is the
Chairman of the Infection Control Committee. The other is the Vice Chairman of
the Infection Control Committee.
The ICOs have the primary responsibility in connection with the incidents of
infection in the hospital.
One or other of the ICOs are always available at any time.
The Infection Control Nursing Officer (ICNO) reports to the ICOs and has an
essential role in hospital infection control arrangements.
The ICNO is available in his/her office, or by bleep, and may also be contacted at
home. The ICOs can be contacted in hospital, or out of normal working hours
through the telephone switchboard at Bradford Royal Infirmary and St Luke's
Hospital where a duty rota of the two ICOs (listed as Consultant Microbiologists)
is kept.
REPORTING AND SURVEILLANCE SYSTEMS
A list of infectious diseases has been circulated to sisters in all wards and
departments. The occurrence of any of these conditions in a patient must be
reported to the ICNO (or in his/her absence to one of the ICOs) by the Ward or
Departmental Sister or Charge Nurse without any delay. The Sister or Charge
Nurse will also inform his/her immediate senior.
The Clinic medical staff are responsible for the formal notification of statutorily
96
notifiable diseases. The ICOs should already have been informed about any
cases of these through the procedure in 3.1.
In addition, in the event of any unusually serious occurrence of infectious

disease, the clinical consultant concerned should speak to the appropriate ICO.
On occasions it will be appropriate for the junior medical staff to inform and
consult with the ICO.
Any case of infectious disease included in the list mentioned in 3.1 affecting
nursing staff must be reported to the ICNO (or in his/her absence to one of the
ICOs) by the Ward or Departmental Sister or Charge Nurse without any delay.
The Sister or Charge Nurse will also inform their immediate senior.
Any member of the medical staff suffering from an infectious disease should
report it to the appropriate ICO whenever there is likelihood that it may affect
patients or other staff.
All other members of staff must report to their Head of Department any skin
infection, septic skin lesion, diarrhoea or vomiting or any other infectious disease.
The Head of Department must immediately inform the ICNO (or in his/her
absence, the appropriate ICO).
The ICNO (or ICO) should inform the Occupational Health Department of any
infection in a member of staff.
INCIDENT PROCEDURE
Initial Decisions
It is the responsibility of the ICO for the hospital concerned to decide whether
cases reported represent an isolated incident which needs no elaborate infection
control procedures, or whether an outbreak has occurred.
If it is considered that an outbreak has occurred, it is then the responsibility of the

ICO to decide whether it is a small one or whether it is, or is likely to become, a
large or major outbreak.
If it is considered to be (or likely to become) a large or major outbreak, the

Chairman of the Infection Control Committee must be informed immediately. The
Chairman should also be kept informed about less serious outbreaks.
Minor Outbreak
a) In the event of a small outbreak it may be possible for the ICNO and ICO
to set in motion appropriate investigation and control measures without
involving more personnel than those immediately affected. However, even
in the case of a minor outbreak of food poisoning, it is essential to ask for
the assistance of Environmental Health staff.
b) The Medical Officer for Environmental Health should always be informed if

the outbreak is likely to involve his/her sphere of activity in the Community.
He/she will of course be informed of all food poisoning and other
97
statutorily notifiable diseases.
The Chairman of the Infection Control Committee must ensure that the
appropriate General Manager (GM) is informed. He/she should also
consider whether he/she should inform the Chief Executive at this stage.
A senior member of the nursing staff should inform the Director of Nursing
Services or appropriate hospital senior nurse.
4.3 Major Outbreak
a) Whether an outbreak is labelled as a major outbreak depends not only on

the number of cases, but also on the nature of the infection.
If the scale of an outbreak is not immediately clear, and the declaration of

a major outbreak is postponed, it is the responsibility of the Chairman of
Infection Control Committee to ensure that the appropriate steps for the
investigation and control of the outbreak are taken without delay and that
appropriate members of staff are informed.
b) When the Chairman of the Infection Control Committee decides that a

major outbreak has occurred, it is his responsibility to see that appropriate
members of staff are told, without any delay, that a major outbreak has
occurred. This must include the Chief Executive: other members of staff
are mentioned below in 5.2(i) and 5.2(ii).
MEASURES TO INVESTIGATE AND CONTROL A MAJOR OUTBREAK
In the event of a major outbreak, the Chairman of the Infection Control

Committee will take primary responsibility for the investigation of the source and
cause of the outbreak and for seeing that appropriate steps are taken to control
the outbreak.
When immediate action is needed, the ICOs (and Chairman of the Infection
Control Committee) are empowered to take whatever steps are deemed
necessary without reference to the Infection Control Committee, but with
appropriate consultation with clinical staff.
Incident Management Group
a) In the event of a major outbreak, the Chairman of the Infection Control

Committee will arrange, or request the administrator member (or deputy)
of the Infection Control Committee to arrange, a meeting of an ad hoc
Incident Management Group. This will be a body distinct from the
Infection Control Committee. The initial meeting must be held as soon as
possible and certainly within 24 hours of the declaration of a major
outbreak having occurred.
The Group's activities must take priority over other work of its members.
Adequate secretarial assistance for the Group must be provided.
98
The core members of the Group should be:-
a) The Chairman of the Infection Control Committee

b) The other ICO
c) The MOEH
d) The ICNO
e) The Chief Executive (or his nominee)
f) The relevant senior nursing officer of the hospital
g) The administrator member of the Infection Control Committee
b) Other members of staff will be asked to attend the first and/or subsequent
meetings of the Incident Management Group as deemed necessary.
Amongst those considered should be the following:-
a) Consultants whose wards are affected

b) Consultant in Infectious Diseases
c) Occupational Health Physician
d) Trust Pharmaceutical Officer
e) CSSD Manager
f) Trust Catering Services Manager
g) Laundry Manager
h) Appropriate Hotel Services Manager
i) Supplies Manager
j) The Director of the Environmental Health and Housing Services (or
nominees)
Procedure of Incident Management Group
a) The Chairman of the Infection Control Committee (or in his/her absence,

the Deputy Chairman of the Infection Control Committee) will be the
Chairman of the Incident Management Group.
He/she will:-
a) direct and co-ordinate the management of the incident
b) ensure that each member of the control group understands his/her
role and responsibility. The use of "action cards" is recommended,
the Chairman having a copy of each
c) hold him/herself available throughout the episode for consultation
and advice
d) be responsible for liaison between senior staff, including clinicians
concerned.
e) be responsible for ensuring proper communications with the
Chairman of the Trust, the Chief Executive and external agencies
f) ensure that the administrator nominated keeps a full record of
meetings of the Group, which will be comprehensive and clearly
indicate the nature of action to be taken and by whom
b) All records of the proceedings and action cards will be kept after the end
of the outbreak.
99
c) The objectives of the first meeting of the Incident Management Group will
be:-
a) to examine the evidence prepared by the Hospital Infection Control

Officer
b) to define the measures necessary to contain the outbreak
c) to define the measure necessary to identify and control the source
of infection
d) to define the measures necessary to monitor the effectiveness of
containment and control measures adopted
e) to identify what expert assistance might be required
f) to ensure that matters concerning the care of individual patients are
discussed with the consultant or consultants involved
g) to make arrangements for release of information to relatives of
patients
Communications Outside District
a) The Chairman of the Infection Control Committee will inform the

Communicable Disease Surveillance Centre.
He/she will also inform the Director of the Leeds PHLS Laboratory, and tell
him/her whether it is proposed to send any specimens to the PHLS
laboratory (eg samples of food in the case of a food poisoning outbreak).
b) The Chief Executive will be responsible for notifying the Regional Medical
Officer and the Duty Medical Officer of the DOH that a major outbreak has
occurred.
If any other members of staff consider it advisable in connection with their

specialist knowledge and responsibilities to speak to the RMO or any other
RHA officer themselves, they should do so after consultation with the DHM
and Chairman of the Incident Management Group.
c) The Chief Executive will appoint a member of his staff to act as Press
Officer. No information should be given to the news media by any other
members of staff.
100
Subsequent Meetings of Incident Management Group
a) Initially, the core members of the Incident Management Group will meet
frequently; once daily (or even more often) as may be considered
necessary. Other members of staff should be asked to attend as
necessary.
b) The Chief Executive will receive information about the outbreak through
normal administration channels, but the Chairman of the Infection Control
Committee will also be responsible for keeping him informed about the
progress of the outbreak.
End of Outbreak
At the end of the outbreak the Chairman of the Incident Management Group is
responsible for informing those concerned that the outbreak has ended and for
ensuring as and when necessary that specific control measures are withdrawn.
He/she is also responsible for submitting a report to the Chief Executive. The
report will, in addition to describing the outbreak, review existing arrangements
for the prevention and control of similar outbreaks and consider whether they
need modification.
RHA Guidance
At all stages of the outbreak, the general guidance of the Regional Health
Authority in relation to the control of episodes of infectious disease will be noted
and followed.
101
APPENDIX B
MONITORING
INSPECTION CHECKLISTS FOR CATERING MANAGERS AND SUPERVISORY

STAFF
Temperatures B1 Delivery Monitoring

B2 Storage
B3 Cooking Temperatures
B4 Calibration of Thermometers
B5 Food Service
Premises B6 Hygiene Audit Records

B7 Pest Control Record
B8 Visit by EHO
Staff B9 Training Records

B10 Issue of Protective Clothing
102
FORM B1
DELIVERY MONITORING
DELIVERY DATE: DELIVERY TIME:

RECEIVED BY:
VEHICLE CONDITION: SUPPLIER:
VEHICLE REGISTRATION NO:

PRODUCT WEIGHT USE BY DELIVERY DESPATCH
DATE TEMPERATURE TEMPERATURE
DAMAGE VISIBLE:
ACCEPT/REJECT: (Give Reasons)
Signed.............................................................
Date....................................................................
103
FORM B2
STORAGE TEMPERATURE MONITORING
Temperatures Required:
Refrigerated Units: 0oC to 3oC Freezer Units: -18oC
Week Ending: Cabinet Number/Item of Equipment
DAY READING 1 READING 2 READING 3
MONDAY: Temperature ......................... ......................... ........................

Signature ......................... ......................... .........................
Action
TUESDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
WEDNESDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
THURSDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
FRIDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
SATURDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
SUNDAY: Temperature ......................... ......................... .........................

Signature ......................... ......................... .........................
Action
Note: Tolerance up to 5ºC
Name:_________________________________
104
FORM B3
PRODUCTION TEMPERATURES
Week No..............................................................
Hospital................................................................
DAY: Final
Raw Cooking
MENU Temp Time Signature Temperature Time Signature
Breakfast
Lunch
Tea
Supper
Note: Final cooking temperature +75ºC
105
FORM B4(a)
FULL SYSTEMS CHECK
CALIBRATION OF THERMOMETERS
HOSPITAL TYPE OF SERIAL TEST TOLERANCE DATE AND COMMENT

INSTRUMENT NO READING SIGNATUR / ACTION
E
106
FORM B4(b)
CALIBRATION CHECK RESULTS SHEET
DATE...........................................................................................
TIME............................................................................................
AMBIENT TEMPERATURE.......................................................
KM20REF THERMOMETER SERIAL NUMBER WO976/13
FOOD THERMOMETER SERIAL NUMBERS
INSTRUMENT
PROBE
KM20REF READING ºc
ADJUSTMENT ºc
TRACEABLE TEMPERATURE ºc
FOOR THERMOMETER READING ºc
CORRECTION TO BE APPLIED ºc
ACCEPT/REJECT
TESTED BY:
CHECKED BY:
BRI Electronics
c/o Estates & Facilities Dept
Chestnut House
Tel Extn. 4430 & 4727
107
FORM B5
HYGIENE AUDIT ACTION PLAN
RECEIPT OF GOODS CLEANING
1 Storage 21 Schedules/Records
2 Delivery Temperatures 22 Chemicals
3 Stock Rotation 23 Cleaning Equipment
4 Unsaleable/Unfit Food 24 Surfaces
25 Equipment
TEMPERATURE CONTROL 26 Structure
5 Temperatures 27 Wash Up
6 Records
7 Thermometers PERSONAL HYGIENE
8 Cold Holding Equipment 28 Cleanliness
9 Cooking Equipment 29 Clothing
10 Maintenance Records 30 Habits
31 First Aid
CROSS-CONTAMINATION 32 Wash Hand Basins
11 Storage 33 Staff Facilities
12 Preparation
13 Display PEST CONTROL
13 Display PEST CONTROL
34 Signs of Infestation
108
STRUCTURAL MAINTENANCE 35 Control Measures
14 Walls
15 Floors REFUSE DISPOSAL
16 Ceilings 36 Internal
17 Structure 37 External
18 Lighting
19 Ventilation FRONT OF HOUSE
20 38 Cleanliness
39 Staff Hygiene
40 Customer WC
Audit Completed By Date
109
HYGIENE AUDIT ACTION PLAN (Contd)
Ref. Reg Time Date

No Number Period Completed
Audit completed by Date
Date all action completed Signed
110
FORM B6
PEST CONTROL RECORD
REPORT
Date Reported: Time Reported:
Problem:
Location:
Reported by: Dept:
ACTION
Date Investigated: Time Investigated:
Pests Identified:
Comments:
Signed by Operator: Date:
111
FORM B7
VISIT BY AN ENFORCEMENT OFFICER
Date: Time:
Person in charge at time of visit:
ENFORCEMENT BODY DETAILS EHO/TSO
Name of Officer
Authority:
Address:
Telephone:
DETAILS OF VISIT
Purpose of: routine hygiene inspection

food complaint
premises complaint
other (give details)
Problems found:
Areas in compliance
Samples taken: YES/NO Details
Notice left: YES/NO If YES attach copy

Advice sought: YES/NO
Name of person advising:
Advice given:
ACTION TAKEN AS RESULT OF VISIT
ACTION COMPLETED
Signed Date:
112
FORM B8
HYGIENE AND SAFETY TRAINING RECORD
LOCATION: Basic Cleaning Intermediat Advance Health &

Job Food Cleaning Slicers e d Safety Annual Annual
NAME: Inductio Tasks Hygien Technique Etc Food Food Refresher Refresher
n e s Hygiene Hygiene
113
FORM B9
ISSUE OF PROTECTIVE CLOTHING
Hospital: Name:
DOC: Position:
Numbe
Item Size Numbe Date Signature r Date Signature
r Issued
Issued
White Coats
Chefs Jackets
Chefs Trousers
Boiler Suits
Tabards
Aprons
Hats
Shoes
Boots
Wellingtons
Outdoor
Jackets
Other Items
114
APPENDIX C
25. HYGIENE INSPECTIONS BY THE HOTEL SERVICES MANAGER
1. Inspections will be undertaken by the Hotel Services Manager with the following
objectives:
2. To ensure that all catering practices and environmental considerations do not

support the growth of food poisoning bacteria.
3. To ensure that standards and practices identified in the Trust's Working Manual
for Practical Hygiene Standards are followed.
4. To ensure that there are adequate levels of supervision.
5. To ensure that daily and weekly checks are completed by Catering Managers and
supervisory staff.
The Catering Consultant will use recent reports of the Environmental Health
Officers, and Infection Control Officer as a further guide to necessary inspection.
This will ensure that remedial work and changes in working practices are
adequately followed, and will develop a greater awareness throughout the Trust's
catering premises of common problems, and action to prevent them.
The Catering Consultant's report will cover the following sections:
1. Supervisory levels in each catering area.
2. Working practices.
3. Temperature controls during storage, preparation and service of food.

4. Structure and maintenance.
5. Food storage facilities and practices.
6. Equipment usage, quality and cleanliness.
7. Disposal of waste and refuse.
8. Pest control.
9. Staff changing facilities and personal hygiene.
10. Staff training and awareness of responsibilities.
11. Cleaning schedules.
12. First aid.
115
APPENDIX D
26. ANNUAL INSPECTIONS BY TRUST HYGIENE TEAM
1. Reports will be prepared by the nominated Manager to the appropriate

Management in the Trust. The content of the report should be agreed with all
personnel involved with the inspection.
2. The inspection report should cover the following areas:
2.1 Catering staff and other persons engaged in food handling
a) Personal appearance, quality and provision of protective clothing.

b) Staff changing facilities, personal hygiene.
c) Hand washing facilities.
d) Training, expertise and knowledge of hygiene practices.
2.2 Structure and Services
a) Cleanliness.
b) Maintenance.
c) Layout and design.
d) Food preparation surfaces.
2.3 Equipment
a) Standard of repair and maintenance.

b) Appropriate use of equipment, and contamination safeguards.
c) Operating temperatures and conformity with standards in the Trust's
Working Manual for practical Hygiene Standards.
d) Cleanliness.
e) Adherence to hospital cleaning schedule.
2.4 Food Handling
a) Preparation/cooking/chilling.
b) Delivery and storage practices.
c) Storage facilities - uncooked/raw products, products requiring no further
heat treatment.
d) Food sampling procedures.
e) Transportation of food to service points.
f) Distribution and service of food.
2.5 Cutlery and Crockery, Cooking Utensils
a) Cleanliness
b) Method of washing and cleaning.
c) Storage.
116
2.6 Cleaning and Maintenance
a) Cleaning schedules.
b) Cleaning equipment and agents.
c) Cleaning methods.
d) Management of Cleaning.
e) Effective monitoring arrangements.
2.7 Refuse and Waste Disposal
a) Areas
b) Methods of disposal.
2.8 Pests
a) Pest control and management.

b) Pest presence and evidence.
c) Maintenance of pest control book.
2.9 Ward Kitchens
a) Working surfaces - type and cleanliness.

b) Compliance with hygiene regulations.
c) Training of ward staff.
2.10 Vending Machines Serving Prepared Meals
a) Preparation of food prior to storage in vendor.
117
COMPOSITION OF TRUST CATERING HYGIENE TEAM
The Trust Hygiene Team should comprise:-
Assistant Director: Non-Clinical Support Services
Hotel Services Manager
Control of Infection Nurse
Estates Department Representative
Catering Manager
118
INSPECTION OF PREMISES
PRO FORMA FOR THE APPLICATION AND INSPECTION OF WARD/

DEPARTMENTAL KITCHENS FOR REHABILITATION AND THERAPEUTIC
ACTIVITIES
a) To be completed by charge nurse/head of department
Hospital...................................................................
Ward/Dept...............................................................
Tel No.....................................................................
Date of Application..................................................
Charge Nurse/..........................................................
Head of Dept
Type of rehabilitation/therapeutic activity to be undertaken: range of dishes; and number

of clients at a session.
...........................................................................................................................................
...........................................................................................................................................
..........................................................................................................................................
..........................................................................................................................................
Complete and return to Assistant Director: NCSS, Level 2, Bradford Royal Infirmary.
b) To be completed by Member of Trust Hygiene Team
Name..............................................................
Inspection Date....................................................
Position.........................................................
c) Approved/Refused for rehabilitation or therapeutic cooking purposes.
Signed...........................................................
Date.......................................................................
Complete and return to ward manager/head of dept with copy to the Assistant Director:
NCSS, Support Services.
This should be accompanied with completed 'Inspection Detail' report.
119
INSPECTION DETAIL REPORT
1. TRAINING
1.1 Level of Training received by staff who will be assisting the clients/
patients in cooking?.........................................................................................
1.2 How many supervisory staff have received recognised catering

hygiene training?
................................................................................................
1.3 Degree of cleanliness and hygiene awareness that can be expected

from those clients receiving craft training.
.........................................................................
1.4 Are aprons worn by all staff and clients during food
preparation?.......................................
2. TEMPERATURE CONTROL
2.1 Is the refrigerator working at the right temperature (0oC - 4oC) and
of a sufficient capacity for the amount of food to be
stored?...............................................
2.2 Is it defrosted and cleaned out

weekly?..............................................................................
2.3 Is it provided with a suitable

thermometer?........................................................................
3. FOOD STORAGE
3.1 Are all stored foods wrapped or covered and is food storage
space adequate?
................................................................................................................
3.2 Is food stored in such a way as to prevent cross contamination from

raw to cooked
foods?.........................................................................................................
4. FOOD PREPARATION AND EQUIPMENT
4.1 Is food prepared in such a way as to prevent cross contamination

from raw to cooked
foods?................................................................................................
120
4.2 Are the knives In Good/Fair/Poor
condition?.........................................................
Chopping Boards In Good/Fair/Poor

condition?.........................................................
Other equipment In Good/Fair/Poor

condition?.........................................................
4.3 Is a separate sink available for washing food and

equipment?.............................................
4.4 Are disposable dishcloths and tea towels clean and used
correctly?
..........................................................................................................................
5. STANDARD OF CLEANLINESS AND ENVIRONMENTAL CONDITIONS
5.1 Is the standard of cleanliness

satisfactory?..........................................................................
5.2 Are the wall surfaces in Good/Fair/Poor condition?

...........................................................
Floor surfaces
Good/Fair/Poor..............................................................................
Work surfaces
Good/Fair/Poor..............................................................................
5.3 Is the kitchen large enough for the proposed

therapy?........................................................
5.4 What other uses are made of the cooking

area?..................................................................
5.5 Is the ventilation adequate?

...............................................................................................
lighting adequate?
.................................................................................................
5.6 Is refuse disposed of satisfactorily?

...................................................................................
5.7 Is swill disposed of satisfactorily?

......................................................................................
121
6. CLEANING MATERIALS
6.1 Is there a separate store for cleaning materials used

exclusively in this
area?......................................................................................................
6.2 Are the cleaning materials used in accordance with the Hygiene
Policy?
...........................................................................................................................
7. PEST CONTROL
7.1 Is there any evidence of pest

infestation?............................................................................
7.2 Is the kitchen adequately monitored for pests?

..................................................................
8. FIRST AID
8.1 What First Aid facilities are present?

.................................................................................
9. WASH HAND FACILITIES
9.1 Are handwashing facilities provided with liquid soap and paper
towels/hand dryer, nail brush and refuse
container?............................................................
122
GENERAL WARD/DEPARTMENT CATERING HYGIENE INSPECTION FORM
DATE: ……………………………….. WARD: ………………………………………. UNIT: ……………………
AUDIT UNDERTAKEN BY: ………………………………………………. ICLN WARD: Y/N
NAMED PERSON RESPONSIBLE FOR INFECTION CONTROL: ………………………………………. H = Hotel Services

C = Catering
N = Nursing
E = Estates
Y N N/A COMMENTS ACTION

H C N E
1. Handwash basin, liquid/bar soap and paper towels are

available.
2. Disposable paper towelling is used for cleaning and

drying equipment and surfaces.
3. Correct cleaning materials used in the kitchen are

stored separate to other ward cleaning equipment and
away from food.
4. Cleaning materials are colour coded and the correct

colour is in use.
5. Patient food in the refrigerator is labelled with

name/date as per policy.
6. Milk is stored under refrigerated conditions.
7. Food past the expiry date in the refrigerator.
8. Sauces and preserves are stored in the refrigerator

after opening.
9. The refrigerator is clean and tidy.
10 Drugs/blood for transfusion or pathology specimens in

the food refrigerator.
Y N N/A COMMENTS ACTION

H C N E
123
11 There is an external temperature reading on the
refrigerator that is observed daily (0-5°C).
12 Freezer temperature is below minus 18°C (measured by

electronic probe).
13 Bread is stored in a clean bread bin.
14 The kitchen units are clean and in a good state of

repair.
15 Ice making machines are clean and in a good state of

repair.
16 Microwaves are clean, use is monitored and safety

checks are carried out at 6 monthly intervals.
17 There is a satisfactory system for cleaning crockery

and cutlery such as central wash-up or dishwasher.
18 Stocks of any foods are within date and rotate to

ensure first in, first out.
19 All opened food (e.g. cereals) are stored in pest

proof containers.
20 Inappropriate items or equipment in the kitchen.
21 Evidence of infestation or animals in the kitchen.
22 There is a Policy regarding visitor access to kitchen,

approved by the EHO.
23 There is compliance with the above policy.

126
APPENDIX E
27. USE OF CLING FILM
Based on documentation from the Department of Health -
1. Plastic film of a type used to wrap food in the home should not be used in
conventional ovens.
2. These films should not be used for wrapping food or lining dishes when cooking
in a microwave oven.
3. Plastic wrapping films should not be used to wrap foods with a high fat content.
4. Where manufacturers instructions are given these should be followed.
127
APPENDIX F
28. PEST CONTROL PROCEDURE
Health Service Guidelines, HSG(92)35, has been formally adopted by the Bradford
Hospitals NHS Trust as the Working Manual for Practical Food Hygiene and Pest
Control.
The Working Practices Manual will be continually updated and must be adhered to.
Standards of hygiene required by the Trust continue to improve, which in turn will help
combat pest infestation. Staff should report any malfunctions of equipment or facilities,
eg waste disposal units or blocked drains. These responsibilities should be
communicated to all staff. The Trust must eradicate any risk of pest infestation,
especially in food handling areas.
A pest control contractor of good repute should be employed and a regular recorded
programme of routine inspections and treatment performed. A copy of record should
also be left on site inspected. A procedure for emergency callout should be agreed and
prompt action by the contractor performed on same. A nominated pest control officer
should be identified and relevant pest control training, eg DOH/NHSTA one week course
in Pest Control Management, should be received by the officer and deputies, to
understand the importance of their responsibilities.
The nominated officer should follow his/her own programme of inspections of areas such
as main kitchens, plant rooms ducting and refuse areas.
Structural defects should be noted and reported and acted on promptly by works
department, to deny access of harbourage of pests.
Quarterly and annual reports should be written by the nominated pest control officer on
night inspections and identification should be carried on these inspections.
In extreme or acute infestation, CEHO's should be consulted or Chief Officers of the

Hotel and Dietetics branch of the DOH relating to birds and insects, by the nominated
pest control officer.
128
PEST CONTROL PROCEDURE (Cont'd)
The Bradford Hospitals NHS Trust Pest Control Policy should include details of the
following:-
1. At the end of each visit by the contractor, a signed and dated report of the visit,
whether emergency or routine, detailing pests observed, the locations inspected
or treated, and the pesticides used, with COSHH data sheets.
2. The discovery of any of the locations of any pest not included by species on the
contract, within 12 hours of such discovery.
3. Any belief that any infestation is associated with any other premises, whether
Trust premises or other.
In addition the contractor should write to the Trust to detail the state of infestation in the
locations 30 days of commencing the Contract and thereafter with bi-annual Quality
Assurance Reports.
Staff should not feed birds or feral cats and should also be made aware that failure to
comply with the Working Manual for Practical Food Hygiene and Pest Control could be a
disciplinary offence.
129
29. RETENTION OF FOOD SAMPLES FOR BACTERIOLOGICAL INVESTIGATION
1. Prior to each meal being served a 4oz sample should be taken of those
components of the meal which present a "high risk" of contamination, ie all
protein dishes, gravy, sauces, custard, milk puddings, cold meals when
served, i.e. sandwiches, salads, etc and sweet products with
fresh/synthetic cream and custard.
2. Each sample should be placed into a small pot provided and sealed.
3. Each sample should be labelled clearly as to its identity.
Food Item
Date
Meal
Staff/Patients
4. The samples should be put onto a tray which indicates the meal and date.
5. The tray should be stored in the refrigerator and retained for 7 days ie the
refrigerator should hold samples from 7 days at any one time at 3oC.
6. After 7 days the contents of the tray should be destroyed.
7. Clean serving utensils should be used for each different sample taken.
130
30. LIST OF REFERENCES
1. DOH publication - Health Service Catering - Hygiene, 3rd Edition
2. Code of Practice for Hygiene Standards in Hospital Catering - Ms C. Majewski,

Regional Catering Hygiene Adviser, Yorkshire Food Services
3. Health Service Guidelines (92) 34, Management of Food Services and Food
Hygiene in the National Health Service
4. Health Service Guidelines (92) 35, Pest Control Management for the Health
Service.
5. Food Safety Act 1990
6. National Health Service (Amendment) Act 1986
7. H.M.S.O. ISBN 0-11-321506-1 Guidelines for the Catering Industry on the Food
Hygiene Amendment Regulations 1991 (£4)
8. N.H.S. Management Executive HSG(93)13 Reporting adverse incidents and

defective products relating to medical and non medical equipment, supplies, food,
buildings and plants, and medicinal products.
9. Food Hygiene (General) Regulations 1970, as amended.
10. Food Hygiene Regulations 1995.
11. EU Directives.
12. HACCP.
13. Food Standards.
131

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CATERING HYGIENE POLICY

(A WORKING MANUAL FOR HYGIENE STANDARDS

IN CATERING DEPARTMENTS, FOOD STORES

AND ALL FOOD AREAS)

REVISED: NOVEMBER 2007

CONTENTS Page No.

2. FOOD SAFETY GENERAL – INTRODUCTION AND LAW 8-9

3. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 10-16

4. FOOD HYGIENE 17-20

5. EMPLOYMENT OF FOOD HANDLERS 21-28

7. PROCUREMENT AND STORAGE OF PROVISIONS 30-47

8. FOOD PREPARATION 48-53

9. FOOD SERVICE 54-57

10. INCIDENT REPORTING IN RELATION TO FOOD SAFETY/FOOD 58-64

11. FIRST AID 65

12. FOOD PREPARATION AREAS 66-70

13. CLEANING PROCEDURES 71-75

14. SANITARY CONVENIENCES AND CHANGING ACCOMMODATION

16. PEST CONTROL 78-79

17. VENDING MACHINES 80-81

18. FOOD HYGIENE IN TEA BARS OPERATED BY VOLUNTARY

19. INSPECTION OF PREMISIES 84-86

20. THE CONTROL OF FOOD HYGIENE IN REHABILITIATION AND

21. THE PROCUREMENT USE AND CALIBRATION OF

22. USE AND MAINTENANCE OF MICROWAVE OVENS 92-94

23. LIST OF APPENDICES 95

24. THE INVESTIGATION, MANAGEMENT AND CONTROL 96-114

25. HYGIENE INSPECTIONS BY THE HOTEL SERVICE MANAGER 115

26. ANNUAL INSPECTION BY TRUST HYGIENE TEAM 116-126

27. USE OF CLING FILM 127

28. PEST CONTROL PROCEDURE 128-129

29. RETENTION OF FOOD SAMPLES FOR BACTERIOLOGICAL

30. LIST OF REFERENCES 131

Roy Hannam Michael Ellison Rita Howard

Khalda Mahmood Tahira Ali

There are three fundamental requirements captured in this standard:

Food Safety (General Food Hygiene) regulations 1995

European Economic Community (1990) Council Regulation 1906/90. 1990

Food Standards Act 1999.The Stationery Office

Food Premises (Registration) Regulations (Northern Ireland) 1992. The Stationery

The Food Safety Act 1990 (Amendments Regulations 2004)

The General Food Regulations 2004

EC Regulations 852 2004

Food Safety (England) Regulations 2005

Food Safety (Temperature Control) Regulations (Northern Ireland) 1995

Food Labelling Regulations (Northern Ireland) 1996. The Stationery Office.

Supply of Machinery Regulations 1992. The Stationery Office.

Guidance and Codes

Hospital Food as Treatment, A report by the Working Party of the British

Voices (Voluntary Organisations Involved in Caring in the Elderly Sector (1998)

HCA Good Practice Guide 2007

Council of Europe Resolution Food & Nutrition Care In Hospital 2006.

Department of Health (2001) Essence of Care: Patient focused benchmarking for

NHS Executive (1997) Industry Guide to Good Hygiene Practice: Catering.

The Food Safety Act 1990

 Render food injurious to health

 Falsely or misleadingly describe or present food

Food Safety (General Food Hygiene) Regulations 1995

These regulations implement the provisions of the Hygiene or Foodstuffs

Main Features of the Regulations

 Requirement to comply with the rules of hygiene as listed in Schedule 1 of the

 A general requirement to carry out all food activities in a hygienic way

 A requirement for the supervision, instruction and/or training of food handlers

Render food injurious to health

Falsely or misleadingly describe or present food

Requirement to comply with the rules of hygiene as listed in Schedule 1 of the

A general requirement to carry out all food activities in a hygienic way

A requirement for the supervision, instruction and/or training of food handlers

The purpose of these regulations is to control the temperatures at which food

The name of the food