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By Luke Cottell BSc ( Hons ) MCIEH Food & Safety Officer Commercial Services

WEDNESDAY 2 nd OCTOBER 2013 France Lynch Church Rooms RECOMMENDATIONS & REGULATIONS FOR VILLAGE & COMMUNITY HALL KITCHENS. By Luke Cottell BSc ( Hons ) MCIEH Food & Safety Officer Commercial Services. What We Will Be Covering. General Food S afety Principles –

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By Luke Cottell BSc ( Hons ) MCIEH Food & Safety Officer Commercial Services

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  1. WEDNESDAY 2nd OCTOBER 2013 France Lynch Church Rooms RECOMMENDATIONS & REGULATIONS FOR VILLAGE & COMMUNITY HALL KITCHENS By Luke Cottell BSc (Hons) MCIEH Food & Safety Officer Commercial Services

  2. What We Will Be Covering.. • General Food Safety Principles – • Your responsibilities as food businesses • EHO’s powers • How to make food safely • The National Food Hygiene Rating Scheme • General Health & Safety in Kitchens – • General responsibilities • Risk assessment • COSHH

  3. Food Safety – What The Law Says.. “Food shall not be placed on the market if it is unsafe” (Food Hygiene Regulations 2006 ) • If you prepare food for consumption by the public – whether paid for or not – you are responsible for insuring that the food is safe to eat and you are can be prosecuted under UK food hygiene legislation such if found to have offered food that is unsafe to eat.

  4. Powers of enforcement officers • Enter and inspect food businesses at all reasonable times without notice • Investigate outbreaks of food-borne disease and possible offences • Remove suspect food and have it destroyed if it is considered to be unsafe to eat • Serve improvement and prohibition notices • Take food businesses to court for breaking food safety laws

  5. The Good News.. • It is relatively easy to ensure that the food you produce is safe to eat and complies with the law. • The best protection for yourself and others is taking the right precautions and planning ahead. In this regard, keeping it simple is often the best policy. The more complex the food becomes the greater the risk of food poisoning is likely to be.

  6. Different Types of Contamination • Physical – Glass, Dirt, Dust, Metal, Plastic, Paint, Paper Clips etc… • Chemical – Cleaning products (Bleach, CosticSoda) • Biological – Bacteria such as E.Coli, Salmonella, Bacillues Cereus,

  7. Key Stages of Making Safe Food • The key stages in food production can be summarised in these 6 headings: • Purchase – (reputable suppliers, within use by dates, correct temperature, no signs of damage by pests etc) • Transport - (Suitably covered, temperature control) • Storage - (Cross contamination, Temperature control < 80C, Pests)

  8. Preparation - (Cross contamination, contamination, temperature control) • Cooking & Hot Holding - (Temperature control - Cook = 75oC, Hot hold = 63oC) • Cooling - (Time control <1.5hrs, temperature control)

  9. Documentation... • Legal Requirement since 2006 under the Food Hygiene Regulations 2006 to have a documented food safety management system based on the HACCP principles. • HACCP = Hazard Analysis of Critical Control Points • Safer Food Better Business – This pack is a pre written • HACCP template that has been design with businesses in • mind and which fully satisfies the legal requirement.... • And its free... • Download it at http://www.food.gov.uk/business-industry/caterers/sfbb/

  10. National Food Hygiene Rating • The scheme applies to almost all Authorities in the UK • It is advertised on the Food Standards Agency Website - http://ratings.food.gov.uk/ • Re-scores can be applied for – 3 month cool down period • Only applies to business that sell food directly to members of the public

  11. To Avoid Food Poisoning... Remember these key phrases... Keep it Cold – Fridges = < 80C – Freezers = -180C to -230C Keep it Hot – Cooking = >750C Hot Holding = >630C Keep it Separate – Raw meat and eggs always below ready to eat food in the fridge and on separate chopping boards Keep it Clean – Detergents, Disinfectants, Sanitizers & Clean Cloths Keep it Short – If possible prepare and serve all the food on the day – Avoid preparing food more than a day in advance.. Keep it Simple – Stick to food you know how to make safely and keep the menu straight forward.

  12. Health and Safety Every employer has a duty to protect their employees and the public from risk to their health and safety as far as reasonably practicable. (Health and Safety at Work Act 1974) Risk Assessment • What is a risk assessment? Simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm. Workers and others have a right to be protected from harm caused by a failure to take reasonable control measures.

  13. This is the best ways to ensure you are complying with the Health and Safety at Work Act • All employers have a duty to carry out a risk assessment. If you have 5 or more employees it must be written. • A risk assessment helps you focus on the risks that really matter in your workplace – the ones with the potential to cause real harm. In many instances, straightforward measures can readily control risks, for example ensuring spillages are cleaned up promptly so people do not slip, or cupboard drawers are kept closed to ensure people do not trip. • For most, that means simple, cheap and effective measures to ensure your staff and the public are protected. • The law does not expect you to eliminate all risk, but you are required to protect people as far as ‘reasonably practicable’. http://www.hse.gov.uk/risk/fivesteps.htm

  14. COSHH • COSHH refers to The Control of Substances Hazardous to Health Regulations 2002 -This law requires employers to control substances that are hazardous to health. • Typical Hazardous Substances in Village Hall environments: • Cleaning Chemicals – Bleach, Brasso, Oven Cleaner, Caustic Soda, Detergents, • Pest control poisons – Fly Spray, Rodent poison • The main thing to remember is – Does it have a health warning sign on it? - If so it falls under COSH! Old SymbolsNew Symbols

  15. Key Tips for COSHH.. • Use the safest products you can to do the job • Keep all chemicals together • Keep them out of the reach of children • If possible keep in a lockable cupboard/cabinet or room and put a warning label to indicate what is stored within. • Do not decant chemicals from their original containers

  16. Electricity • PAT Testing – Depends on the appliance (6 months – 3 years) Keep in good condition and carry out regular visual checks. • Hard Wiring – Land lords are responsible, typically electrical safety certificates last 5 years and must be renewed by a competent electrician before they expire • Hot Water • 420C is the safe maximum recommended temperature for hand wash basins to prevent scalding • Toilets • Adequate facilities must be made available for men and women and must have a wash hand basin • Slip Trips and Falls • Ensuring that the structure of the building is in good condition so that the nature of the exterior and interior of the building does not present a trip hazard. (Floors, Steps, Stairs, Equipment, Doorways etc..) Have wet floor sign available.

  17. Any Questions?? Food & Safety Commercial Services Environmental Health Stroud District Council 01453 754478

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