Food Safety & Hygiene Manual

Food Safety & Hygiene Policy

Food Safety Management System

(Based on HACCP Principles)

Records

(Due Diligence)

INDEX

RAMSIDE ESTATES

FOOD SAFETY & HYGIENE MANUAL

HACCP BASED RECORDS

INDEX

Section 1 Introduction

Introduction to Company Operations

Foreword

Food Safety and Hygiene Manual Format

Food Safety Management Systems – HACCP Principles Introduction

Description of Ramside Estates Catering Activities – Site Specific

Section 2 Food Safety and Hygiene Policy Statement

Company General Food Safety and Hygiene Policy Statement

(Signed and Dated)

Section 3 Organisations

Organisation Charts

Section 4 Rules or Standards and Monitoring Techniques

4.1 Approved Suppliers

4.2 Staff Training

4.2.1 Health and Safety Training - Line Managers

4.2.1 Health and Safety Training – Workforce

4.3 Cross Contamination

4.4 Personal Hygiene – Food Handlers

4.5 Personal Hygiene – Hand Washing

4.6 Personal Hygiene – Jewellery and Perfumes

4.7 Personal Hygiene – Hair

4.8 Personal Hygiene – Clothing

4.9 Personal Hygiene – Smoking

4.10 Injuries and Illness – 48 hour rule

4.11 Restricted Access

4.12 Pest Control

4.13 Waste Disposal

4.14 Cleaning and Disinfection and Cleaning Schedules – Chemical Contamination

4.15 Premises and Equipment

4.16 Probes and Calibration – Form P

4.17 Control of Allergens

4.18 Food Storage

Section 5 HACCP Implementation and Documentation for Records

HACCP – Principles

HACCP – Process Flow Charts

HACCP – Controls and Monitoring at each CCP – Table

HACCP – Tolerances for Food Delivery

The following documents are given in this manual as ‘master’ copies and completed HACCP documents are to be kept in the HACCP completed documents manual.

Documentation (Records) Include:

Food Suppliers – Vetting / Auditing – Form 1A

Receipt – Deliveries – Form 2D

Storage – Dry – Stock Rotation – No specific form

Storage – Chilled – Form 2A

Storage – Freezer – Form 2A

Preparation

Cooking – CCP 1 – Forms 3A

Chilling – CCP 3 – Form CCL

Cold Holding – CCP 5 – Form 5A

Hot Holding – CCP2 – Form 6A

Re-Heating (As Required) – CCP4 – Form 7A

Serving – Forms (As for cooking) 3A & 3B

Section 6 Additional Monitoring Documentation

Training Records – Form T

Cleaning Schedules – Form C

Probe Calibration – Form P

Internal and External Inspections – Internal Head Chefs Kitchen Inspection Check list – Form F

Internal and External Audits – No specific Form identification

Additional Optional Forms may include:

· Pest Control (internal records)

· Maintenance Log

· Glass / Crockery Breakage log and actions taken

· Site relevant documents / records

· Allergen

HR / Personnel Records may include: Medical records and Medical Questionnaire and sickness related as applicable

Section 7 External Documents

Catering Rating and Associated Documentation

Test and Swab Results etc.

EHO Reports, Letters, Potential Notices, Visits etc.

Pest Control

SECTION 1

INTRODUCTION

INTRODUCTION to COMPANY OPERATIONS

The Ramside Estates conduct their business from a number of outlets and under several stand-alone company names.

The following are an integral part of the Ramside Estates:

Ramside Hall Hotel

Ramside Golf Club

Hardwick Hall Hotel

Bowburn Hall Hotel

Lancastrian Suite

Alnwick Gardens

Bar Beyond – Opera

Events Catering

Ramside Hall SPA

The company are a family owned and run organisation and pride themselves in conducting their business in the hotel and leisure business sector.

As the company deals in the customer focussed accommodation, leisure, food and drink sector there is a separate policy for health and safety and needs to be readily available with this policy in the various workplaces.

FOREWORD

This manual was originally prepared by Paul Kelly CMIOSH; MNEIMME – OSHCR, a registered competent Health and Safety and Food Safety and Hygiene Consultant and Teacher in October 2013 on behalf of the company known as Ramside Estates.

The manual was revised and amended by Paul Kelly in April 2015 due to legislative changes and revised company practices and operations.

The manual and its contents have been fully accepted by the company owners, in particular the managing director and the key management personnel who have influence upon the behaviours of people and their activities at each of the operational sites.

Company forms and monitoring documentation may be freely photocopied or printed out from computer records in order to demonstrate the continuous food safety and hygiene management of this company.

The system is to be backed up by suitable behavioural management and it is their attitudes and behaviours that the company’s safe operations rely upon in order for the workforce to conduct their operations in a safe and secure environment.

Nothing in this manual shall prevent any executive head chef, head chef or senior manager from implementing additional and specific control measures.

FOOD SAFETY and HYGIENE MANUAL FORMAT

A Food Safety and Hygiene Policy comprises of 3 main elements.

· General Food Safety and Hygiene Policy Statement.

· Organisation.

· Rules or Standards and Monitoring Techniques (normally referred to as Policies).

The format of this food safety and hygiene manual embraces this requirement of a food safety and hygiene policy in terms of the general food safety and hygiene policy statement, the appropriate organisation chart (organogram) and company rules and standards and monitoring techniques (policies).

Company rules and standards and monitoring techniques can be found in section 4 of this manual and company documentation held in sections 5 and 6.

Completed copies of HACCP documentation are to be held in the separate manual as evidence of continued due diligence.

Section 7 of the manual allows for external documents as offered by the local Environmental Health (EHO) Officials and their deputies. This includes star rating following an official visit, advisory information or potential notices, results of any food or swab samples taken and timescales for potential improvement actions.

This manual refers to the minimum control measures to be afforded for food safety and hygiene operations at the company. A senior manager or executive head chef or head chef may develop additional and specific control measures for their particular site and these must be included within this manual and effectively implemented.

FOOD SAFETY and HYGIENE MANAGEMENT SYSTEMS – HACCP PRINCIPLES

Accountability

The company managing director (MD) is primarily accountable for the effective management of food safety and hygiene at work. The corporate strategy for implementation and measurement for action follows the exact route as given in the health and safety manual.

The corporate strategy includes:

Policy;

Organising;

Planning and Implementing;

Measuring performance;

Review of performance and

Auditing

Line Management Responsibility

The company employ general managers and a hierarchy of chefs who are responsible for the implementation and monitoring of the effectiveness of the food safety and hygiene management system.

The management of the system follows the same critical path as identified in the management of Health and Safety at Work Regulations which highlights the following process:

Planning;

Organising;

Control (Implementing);

Monitoring;

Reviewing and

Auditing

Effective Food Safety and Hygiene Management System – HACCP

This allows for company directors to effectively measure the performance of their managers and supervisors who are responsible for managing safety food and hygiene on their behalf.

Implementation of the management systems within this food safety and hygiene manual will demonstrate the due diligence through the commitment and effective management of food safety and hygiene of the employer.

Audits and inspections determine a measurable level of compliance.

This manual identifies the requirements related to a robust food safety and hygiene management system known as HACCP and documentation and guidance can be found in the later sections.

RAMSIDE ESTATES CATERING ACTIVITIES

Ramside Hall Catering Activities

General catering for weddings, corporate and bars consisting of:

Rib Room Steakhouse and Grill:

Formal dining area, serving a French / Brasserie style menu offering a wide range of locally sourced meat, fish and pasta dishes.

Pemberton Carvery:

Offering breakfast, lunch, dinner via a buffet service area and afternoon tea.

Function Catering:

Comprising of:

· Anniversaries, birthdays and funerals

· Hunt balls

· Graduation balls

· Award ceremonies

· Charity luncheons and dinners

· Corporate dinners, product launches, and networking events

· Family fun days

· Music festivals and concerts

· County shows

· Private intimate dinners

Also catering in:

Baguettes and wraps;

Hot dog machines;

Mobile bar trailers;

Chocolate fountains;

Kebab machines;

Popcorn and candy floss machines and

Ice sculpture

SECTION 2

GENERAL

FOOD SAFETY

HYGIENE

POLICY

STATEMENT

RAMSIDE ESTATES

GENERAL FOOD SAFETY AND HYGIENE POLICY STATEMENT

Ramside Estates recognises its legal and moral duties to comply as a minimum standard with all current and relevant legislation and associated documentation.

Ramside Estates and its food outlets primary goal is to endeavour to continuously deliver a high quality food restaurant and catering service with high standards of food safety and food hygiene.

In order to ensure that we meet our goals a comprehensive food safety and hygiene management system has been designed and implemented at each venue. The system is based upon the core principles of Hazard Analysis of Critical Control Points (HACCP) to ensure that all practicable due diligence and maintenance of high standards.

The food safety and hygiene management system is subject continuous control measures, effective site management and monitoring with daily entries on the relevant system documentation.

The measurement of compliance is regularly undertaken against the standards and we implement performance objectives to assure our customers that we provide food which is of high quality and safe to eat whilst meeting appropriate quality expectations.

The Managing Director (MD) is primarily responsible to ensure that all due resources, including financial and human are committed towards implementing this policy across all operations;

In order to continuously maintain the high standards of food safety and hygiene the company implements the following as minimum requirements:

Comply with all appropriate and current legislation;

To fully implement and document the principles and practices of our HACCP based food safety management system;

Provide adequate and competent supervision and management who have the requisite qualifications for their posts of food based activities of their staff;

Ensure the high risk food handlers receive appropriate food safety and hygiene training along with company policy information and instruction;

To ensure that all employees are fully aware of their individual responsibilities and requirements to immediately report any potential hazard or illness that may be manifest during or prior to food operations and to follow all personal hygiene and operational rules;

To keep true records as evidence of continuous compliance and remedial actions where applicable;

To effectively manage all rules and standards as identified within the company policy

The contents of this policy will be brought to the attention of all full and part time employed food handlers throughout the company regardless of venue.

Signed: ...... John Adamson (MD) - Date: April 2015

SECTION 3

ORGANISATION

ORGANISATION CHARTS

All separate management organisation charts (organograms) can be found in the corporate health and safety manual

SECTION 4

RULES or STANDARDS

MONITORING TECHNIQUES

(POLICIES)

4.1

APPROVED SUPPLIERS

Purchase

Only those food suppliers listed in the company’s register of approved food suppliers may be used.

Any food outlet wishing to use a non-registered supplier must inform the safety department and then arrange for an assessment form to be sent to the potential supplier before they can be considered as suppliers.

4.2

STAFF TRAINING

4.2.1

FOOD SAFETY and HYGIENE TRAINING – LINE MANAGERS

Food Safety and Hygiene Management Qualifications

Line and specialist managers who have responsibilities for the management of food safety and hygiene day to day basis on behalf of the employer should have sufficient knowledge in food safety and hygiene at work to carry out their function.

Senior Behavioural and Influential Management Roles

The company has set standards in the later part of 2013 to ensure that all senior positions as regards the management and implementation of food safety and hygiene will attend and successfully complete by external examination the CIEH Level 3 Supervisory Management in Food Safety in Catering course.

This extends to executive head chefs and their senior line managers.

Records

Records of such training and copies of qualifications and attendance documents and departmental awareness information, instruction and training sessions by head chefs etc. must be kept readily available with the Food Safety and Hygiene Manual (Completion file).

4.2.2

FOOD SAFETY and HYGIENE TRAINING – WORKFORCE

High Risk Food Handlers – Preparation and Cooking (Chefs)

The company has set standards in the later part of 2013 to ensure that all such high risk food handlers attend a Level 2 Food Safety in Catering course. The course contents mirror those of the awarding bodies known as CIEH (Chartered Institute of Environmental Health) and HABC (Highfield Awarding Body) but an end external examination is optional.

Induction Training – (None Management) Awareness Information, Instruction and Training

As part of the standards set in 2013 the company deliver an ‘induction’ training course to all new employees (none management) and existing employees who have not completed such an induction training course previously.

This induction training covers the fundamental principles and awareness of food safety and hygiene and also incorporates awareness in health and safety at work and the principles of manual handling is to be addressed within 1 month of any new member of staff starting work for this company.

On-job Information, Instruction and Training – New Employees (None Management)

When a new employee begins work and is awaiting delivery of the induction training course then the head chef must ensure that on-job information. Instruction and training is given before any food is handled.

Records

4.3

CROSS CONTAMINATION

Cross Contamination

Cross contamination occurs when harmful bacteria are passed onto food that is cooked or ready to eat.

Pathogenic bacteria can be passed from various sources and these include: