Portfolio / Infection control
Document type: / Policy
Staff group to whom it applies: / All staff within the Trust
Distribution: / The whole of the Trust
How to access: / Intranet and ward folder
Issue date: / October 2008
Next review: / October 2010
Extension to January 2012 agreed by EMT 8 September 2011
Approved by: / Executive Management Team
Developed by: / Janet Marsh
Director leads: / Alan Davis
Contact for advice: / Janet Marsh, Food Hygiene Trainer
Joanne Bastow, Facilities Monitoring Co-ordinator
Jackie Storer, Support Services Manager
Alison Perring, Senior Infection Prevention Practitioner
October 2008
INTRODUCTION
High standardsof hygiene are important in relation to the production and service of food. This is particularly important when dealing with vulnerable people as a food poisoning outbreak could be extremely serious and fatalities could occur.
This policy defines the standards required within all food areas of Trust premises. It also provides a comprehensive risk assessment, identifying potential hazards involved in handling foods and effective controls to be adhered to. It is acknowledged that not all areas within the Trust have facilities to provide all sections (1 – 15)referred to in this policy. Any addition to current practices in your area should be in consultation with the Trust Food Hygiene Team (see page 3).
It is a legal requirement that all staff involved in food handling will receive food hygiene training,commensurate with their food handling duties. Refresher training must be sought every eighteen months to two years. The manager of the area will be responsible for ensuring that training records are kept and are updated for their staff.
The manager of the area will be responsible for ensuring that agreed standards of hygiene are maintained at all times within kitchen areas, and adopt standards within this policy relevant to current practice. This policy applies to all staff engaged in the service of food, and shall be read and understood by those staff.
Each individual will be required to certify in writing that they have read and understood the policy by completing the pro forma on the next page.
All staff must sign to certify that they have read and understood the food hygiene policies.
DATE
/ NAME (PRINTED)DESIGNATION /
SIGNATURE
IT IS THE RESPONSIBILITY OF THE WARD/HOME/DEPARTMENT MANAGER TO ENSURE ALL STAFF READ AND UNDERSTAND THE ABOVE POLICIES.
PLEASE KEEP THIS DECLARATION AT THE FRONT OF THE FOOD HYGIENE POLICIES.
CONTENTSPage No.
1.Legal Requirements1
2.Personal Hygiene4
3.Health of Food Handlers 7
4.Cleaning and Maintenance10
5.PestControl 13
6.Use of Refrigerators and Freezers16
7.Control of Food Hygiene within Rehabilitation Training Kitchens20
8.General Purchase and Storage of Food Products23
9.Self Catering Provision of Service User Meals31
10.Food Brought in by Carers and Friends63
11.Guidance Notes for Service UsersMaking Beverages64
12.Take-away Foods65
13.Barbecues66
14.Pureed and Softened Foods and the Use of Blenders72
15.Parties and Functions80
16.Use of Microwave Ovens82
17.Microbiology86
Appendices
- Hand Washing Techniques
- Kitchen Cleaning Schedule
- Fridge/Freezer Temperature Record
4.Frozen and Chilled Food Delivery Record
5.Emergency Food Thawing
6.Food Service Monitoring Record
1.LEGAL REQUIREMENTS
All kitchens within Trust premises and the activities undertaken within themwill comply with standards as defined by current legislation.
Registration of Premises
All premises handling food will be registered with the local Environmental
Health Department in accordance with the Food Safety Act 1990.
The Facilities Monitoring Co-ordinator will be responsible for ensuring that premises are registered following notification by the manager of the area.
Responsibilities
The manager of the area will be responsible for ensuring that agreed standards
of hygiene are maintained at all times within the kitchen area. However all staff
have a responsibility for ensuring that the standards are maintained by their own
actions in accordance with this policy.
Risk Assessment
The principal aim of the Risk Assessments included in this policy are to ensure
that all of the Trust’s food premises conform to Regulation 4 of The Food
Safety (General Food Hygiene) Regulations 1995. In legal terms the assessment
is known as Hazard Analysis and Critical Control Point (HACCP).
HACCP is a comprehensive assessment which is carried out to ensure foodsafety. It identifies the potential hazards involved in handling foods that should be implemented, maintained and reviewed on the basis of the following principles:
- Analysis of the potential food hazards.
- Identify the points where food hazards occur.
- Decide which of the points identified are critical to ensure food safety.
- Identify and implement effective controls and monitoring procedures at those critical points.
- Review of the analysis of food hazards, the critical control points (CCPs) and the control and monitoring procedures periodically and whenever the operation changes.
The HACCP documents have been compiled as a baseline for Managers of the area to follow. They are necessary to work towards safer working practices and meet legislative requirements. Bacteria causing spoilage of food have not been detailed in this Risk Assessment due to their non-pathogenic nature.
It is the responsibility of this manager to update current practices and carry out further assessments not detailed within this document. The assessments will be checked and advised upon during kitchen hygiene inspections. Alternatively, further assistance or advice regarding assessments can be gained by contacting one of the following team members:
Trust Food Hygiene Trainer Tel: 01924 327056
Facilities Monitoring Co-ordinator Tel: 01924 327686
Support Services ManagerTel: 01924 327339
Infection Control Personnel (Appropriate Locality).
The implementation of the system will also aid in establishing a 'due diligence' defence in the case of proposed legal action by the Environmental Health Department.
It is of paramount importance that individual managers and staff are aware of this policy and ensure that this system is followed.It is essential that before any changes are made to the function of any kitchen the Trust’s Food Hygiene Team is contacted. Before any procedures are changed they must be submitted to the Trust Food Hygiene Team for assessment and approval.
The Trust Food Hygiene Team members include:
Food Hygiene TrainerInfection Control Nurse
South West Yorkshire M.H. TrustMid YorkshireHospital Trust
FieldheadHospitalDewsbury
Tel: 01924 327056Tel: 0844 811 8110 Ext. 3221
Facilities Monitoring Co-ordinatorInfection Control Nurse
South West Yorkshire M.H. TrustCalderdale & Hudd Foundation Trust
FieldheadHospitalCalderdaleRoyalHospital
Tel: 01924 327686Tel: 01422 357171 Ext. 2376
Support Service ManagerInfection Control Nurse
South West Yorkshire M. H. TrustCalderdale and HuddFoundation Trust
FieldheadHospitalHuddersfield Royal Infirmary
Tel: 01924 327339Tel: 01484 342000 Ext 2447
Infection Control Nurse
South West Yorkshire M.H. Trust
FieldheadHospital
Wakefield
Tel: 01924 327063
Advisers to the Trust Food Hygiene Team include:
Consultant Microbiologist
PinderfieldsGeneralHospital
Tel: 0844 811 8110 Ext. 2655
Consultant Microbiologist
Dewsbury and DistrictGeneralHospital
Tel: 0844 811 8110 Ext. 83205
Consultant Microbiologist
Pathology Laboratory
Huddersfield Royal Infirmary
Tel: 01484 342000 Ext. 2427
2.PERSONAL HYGIENE
Facilities
Sufficient suitable facilities for ensuring the personal cleanliness of food
handlers shall be provided within each kitchen area. Facilities will include wash
hand basins with suitable and sufficient supply of hot and cold running water,
suitable sufficient supply of liquid soap (and dispensers) and suitable sufficient
supply of clean disposable paper towels. These items are to be used solely for
securing the personal cleanliness of food handlers and nothing else.
Handwashing
Hands are the main route for transferring food poisoning bacteria and must therefore be kept scrupulously clean at all times.
All staff and service users handling food must wash their hands regularly throughout the working day and especially:
- on entering the food room
- after visiting the toilet
- before handling any food or equipment
- in between handling raw and cooked food
- after combing or touching hair
- after eating, smoking, coughing or blowing their nose
- after handling waste food or refuse
- after handling cleaning chemicals
- after their break
The correct hand washing procedure is essential. The hands should be wet and a liquid soap applied. A good lather is required and the wrists, forearms and in between the fingers should all receive attention. See appendix 1 for hand
washing technique.
The hands should be thoroughly rinsed and dried using disposable paper towels.
Cuts and Lesions
Persons with minor cuts/lesions, burns or sores must fully cover the wound with a clean, coloured, waterproof dressing. Waterproof dressings may need to be changed throughout the working day. They must not be changed in the food area.
Protective Clothing
Clean, disposable or washable protective aprons shall be provided for use by personnel handling food to reduce the risk of contamination of food.
Additional Information
As a feature of good practice and a legal requirement:
- Smoking will not be allowed in the food area
- Eating is only permitted in designated dining facilities
- Nails must be short and clean, nail varnish and false nails must not be worn
- Single use nailbrushes should be available in designated areas for single use only
- Food handlers must not wear jewellery, the only exception is a single plain band. Rings that contain stones are not permitted
All Practices should comply with the Hazard Analysis Section 2 – Personal Hygiene (page 6).
1
HAZARD ANALYSIS - PERSONAL HYGIENE
HAZARD
/ CONTROL /CCP (S)
/CRITICAL LIMITS
/CORRECTIVE ACTION
/MONITORING
/RESPONSIBILITY
Contamination of products by poor personal hygiene practices. / Health screening.Provision of clean protective aprons.
Provision of first aid facilities.
Limit jewellery, nail varnish and other potential contaminants.
Adequate facilities for hand washing.
Food safety training. Staff awareness of personal hygiene practices. / Yes / Satisfactory health screening.
All staff to be suitably trained in food safety.
Strict adherence to personal hygiene procedures. / Food handlers suffering from any food poisoning symptoms must be excluded from handling food.
They must refrain from food handling duties for 48 hours after the symptoms have ceased.
Medical clearance must be approved.
Staff to be suitably trained.
Counselling/re-training of staff. / Health questionnaire.
Training records
Regular inspections.
Manager to regularly monitor. / All staff and managers
Trust Hygiene Team.
1
3.HEALTH OF FOOD HANDLERS
Food handlers suffering from possible infectious conditions likely to give rise to food poisoning must report symptoms to their supervisor immediately and leave the food handling area. If experiencing any of the following they must not handle food:
- Boils
- Skin lesions or cuts
- Discharges from the eyes, ears or nose
- Diarrhoea and/or vomiting
- Heavy colds and coughs
Responsibilities
Staff with any of the above symptoms must report them to their supervisor
immediately whether on duty or off. The supervisor should then notify the
Occupational Health Department and refer the member of staff so that advice
regarding returning to work and/or exclusion from food handling duties can be
given. It is initially very difficult to be certain whether an episode of diarrhoea
or vomiting is infectious. If there is only one bout in a 24-hour period and it is
not associated with fever then it is reasonable to presume that it is not infectious
and the person may resume food-handling duties. For the clinical management
of individual cases and for public health protection appropriate investigations
such as stool sampling may be necessary. This will be co-ordinated by the
Occupational Health Department or the individual’s GP. If a member of staff’s
family have symptoms of food poisoning they must inform their supervisor who
may consult the Occupational Health Department for advice regarding food
handling duties.
The Consultant Microbiologist will notify the Consultant in Communicable
Disease Control (Proper Officer) immediately by telephone if the member of
staff involved in food handling has a positive stool specimen.
Staff suffering from symptoms of food poisoning MUST be excluded from food
handling whilst symptomatic. On occasion medical clearance may be required
from their GP/Occupational Health Department or where formal exclusion
procedures have been introduced by the Local Authority, Environmental Health
Department.
In any case, exclusion from food handling duties must continue until the
member of staff has been asymptomatic for a full 48 hours.
There are some causes of diarrhoea which require special consideration, for
example, typhoid fever, paratyphoid fever, verocytotoxin - producing
Escherichia Coli and Hepatitis A. The investigation and management of these
individuals is usually carried out by the local authority and the Proper Officer.
It may require that food handlers remain off work for longer than previously
suggested.
If someone is unable to work because of infection but is not off sick they may
be put on medical suspension with pay.
For cases of food poisoning or suspected food poisoning, Local Authority
Environmental Health Officers will contact the member of staff to obtain a food
history in an attempt to ascertain the source of the food poisoning.
For additional information, please contact:
Leeds and South West Yorkshire
Occupational Health Department Tel: 01977 605585/605586
Consultant Microbiologist
Mid-Yorkshire NHS Trust Tel: 0844 811 8110 Ext. 2655 and ICDs
Duty Professional
West Yorkshire Health Protection Agency
SeacroftHospital
Leeds
LS14 6UHTel: 0113 2840606
Infection Control Nurse
FieldheadHospitalTel: 01924 327063
DewsburyDistrictHospitalTel:0844 811 8110 Ext. 83221
Huddersfield Royal InfirmaryTel: 01484 342000 Ext 2447
CalderdaleRoyalHospitalTel: 01422 357171 Ext 2376
All practices should comply with the Hazard Analysis Section 3 – Staff
Health (page 9)
1
HAZARD ANALYSIS - STAFF HEALTH
HAZARD
/ CONTROL /CCP (S)
/CRITICAL LIMITS
/CORRECTIVE ACTION
/MONITORING
/RESPONSIBILITY
Contamination of products by poor personal hygiene practices. / Health screening.Provision of first aid facilities.
Adequate facilities for handwashing.
Staff awareness of personal hygiene practices through food safety training and Trust Infection Control policies. / Yes / Satisfactory health screening.
All staff to be suitably trained in food safety.
Strict adherence to personal hygiene procedures. / Food handlers suffering from any food poisoning symptoms must be excluded from handling food.
They must refrain from food handling duties for 48 hours after the symptoms have ceased.
Medical clearance must also be approved.
Staff to be suitably trained.
Counselling/Re-training of staff. / Health questionnaire.
Training.
Regular inspections.
Manager to regularly monitor. / All staff and manager.
Trust Hygiene Team.
1
4.CLEANING AND MAINTENANCE
Cleaning
Kitchens must be kept clean and tidy at all times. The individual must clean up
any spillages as they occur. Areas which are noted by staff to be less than
satisfactory must be brought to the attention of the manager of the area for
action. A suitable and sufficient supply of approved cleaning materials shall be
provided for use. Single-use wiping cloths must be disposed of after each use
and must not be left to stand in sinks or on work surfaces. Green scouring pads
must be discarded at the end of each day. All cleaning materials in use in the
kitchen will be colour coded in accordance with Trust Infection Control Policy.
This will include: mops, buckets, cloths and household gloves.
Cleaning substances available shall be strictly controlled in accordance with the
current COSHH policy and associated information (available from the line
manager). Cleaning substances must be stored separately from food items
preferably in a separate room or cupboard. Careful storage will eliminate the
risk of chemical contamination of food. Mops must be kept separate for use
only in food areas. Crockery and utensils shall be washed appropriately and left
to air dry. Cleaning shall be in accordance with the cleaning schedules as
specified in the Domestic/Housekeeping Services Contract (see appendix 2 –
Cleaning Schedule Guidance).
All items of equipment used in food service must be washed by an approved
method.
Maintenance of Equipment
Defects arising within the kitchen shall be reported immediately to the
Facilities/Estates Department for rectification. In the case of private properties,
these defects should be reported to the Landlord. The responsibility for ensuring
defects are reported and completed satisfactorily lies with the Manager of the
area. Written records of reported defects must be available.
The Facilities/Estates Departments will make annual checks on all electrical
equipment within the kitchen as a planned programme.
Contacting the on-call engineer through the usual procedure provides services out of normal hours.
1
HAZARD ANALYSIS – CLEANING
HAZARD
/CONTROL
/ CCP(S) /CRITICAL LIMITS
/CORRECTIVE ACTION
/ MONITORING /RESPONSIBILITY
Contamination of the products or ingredients by:Using dirty containers or dirty equipment which comes into contact with food.
Dirty surfaces
Chemical contamination of food through misuse of chemicals. / Provision of a comprehensive cleaning schedule.
Instruction and training of staff in cleaning standards and the use of chemicals.
Clean up any spillages immediately.
Clean as you go.
Never wash utensils
in the wash hand basin. Always use dishwasher/wash up sink.
Never use bleach or bleach products in the kitchen.
Store cleaning chemicals separate food. / Yes / Staff to be suitably trained in cleaning standards and use of chemicals.
Always follow advice.
Strict adherence to cleaning procedures.
Cleaning chemicals to be stored in a separate cupboard. / Advise and re-train staff to increase awareness. / Regular checks by manager, Trust Hygiene Team and spot checks by the Facilities Monitoring Officers. / All staff.
Monitoring staff.
Service Manager (Facilities)
HAZARD ANALYSIS – STRUCTURE AND EQUIPMENT
HAZARD