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If your document has structure then you should add a skip navigation link to make it easier for accessible users to get to the page's content. To ensure detection, skip navigation links should point to a <main> element, or an element with role='main'. See Understanding 2.4.1, and Skip Navigation. <!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
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8 Provision and Preparation of Meals | Next Stage 4Life
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62 <div class="content_text">
63 <h1 class="h1">
63 Provision and Preparation of Meals
63 </h1>
64 <div class="scope_box" style="padding-bottom: 0px; padding-top: 15px;">
65 <h2 class="h3">
65 REGULATIONS AND STANDARDS
65 </h2>
66 <p>
66 <a
href="http://qualitystandards.proceduresonline.com/homes/p_quality_standards.html#qual_purpose
" target="_blank">
66 The Quality and Purpose of Care Standard
66 </a>
66 </p>
67 </div>
68 <h2 class="h2_underlined">
68 <br />
69 Contents
69 </h2>
70 <ol>
71 <li>
71 <a href="#responsibility">
71 Responsibility and Risk Assessments
71 </a>
71 </li>
72 <li>
72 <a href="#provision">
72 Provision of Meals
72 </a>
72 </li>
73 <li>
73 <a href="#hygiene">
73 Hygiene and Food Safety Guidelines
73 </a>
73 </li>
74 <li>
74 <a href="#environmental">
74 Environmental Health Inspections
74 </a>
74 </li>
75 <li>
75 <a href="#accident">
75 Accident Prevention and Equipment Misuse
75 </a>
75 </li>
76 <li>
76 <a href="#cleaning">
76 Cleaning
76 </a>
76 </li>
77 </ol>
78 <h2 class="h2_underlined">
78 <br />
79 1.
79 <a name="responsibility" id="responsibility">
79 </a>
79 Responsibility and Risk Assessments
79 </h2>
80 <p>
80 The Home's Manager is responsible for ensuring that these procedures are implemented, doing so
on a delegated basis via the home staff. The Manager will also undertake regular checks to
ensure that procedures are being maintained and will report to the Line Manager any persistent
or serious faults.
80 </p>
81 <p>
81 If young people are likely to undertake food preparation or other work in kitchen, the Home
Manager must ensure a Risk Assessment is undertaken and identified risks are suitably managed.
81 </p>
82 <p>
82 The Registered Person should ensure children are provided with nutritious meals suitable for
each child's needs, these include to avoiding any food which the child maybe allergic to.
82 </p>
83 <p>
83 Children should be involved in choosing and preparing meals and there should be opportunities
for all staff and children to sit together to eat.
83 </p>
84 <h2 class="h2_underlined">
84 <br />
85 2.
85 <a name="provision" id="provision">
85 </a>
85 Provision of Meals
85 </h2>
86 <p>
86 Home's Managers must keep a record of menus (as served) demonstrating provision of a suitable
and varied diet.
86 </p>
87 <p>
87 The following are accepted as good practice requirements in our homes:
87 </p>
88 <ul>
89 <li>
89 That all children are provided with food in adequate quantities, properly prepared, wholesome
and nutritious;
89 </li>
90 <li>
90 That children's cultural, ethnic and religious backgrounds and dietary needs and choices
(including the choice of vegetarian meals for children who wish it), will be accounted for in
the preparation of meals;
90 </li>
91 <li>
91 Medical advice must be sought if children consistently refuse to eat and for those who over
eat or have other eating disorders, any strategies must be agreed with the Social Worker and
outlined in the child's
91 <a href="http://trixresources.proceduresonline.com/nat_key/keywords/placement_plan.html"
target="_blank">
91 Placement Plan
91 </a>
91 ;
91 </li>
92 <li>
92 Children's views are sought and help to shape the menus and food items available;
92 </li>
93 <li>
93 Children may not be routinely excluded from communal meals, if a child is excluded, an
alternative meal should be provided; any exclusion is deemed to be a Sanction and should be
recorded as such.
93 </li>
94 </ul>
95 <h2 class="h2_underlined">
95 <br />
96 3.
96 <a name="hygiene" id="hygiene">
96 </a>
96 Hygiene and Food Safety Guidelines
96 </h2>
97 <p>
97 All care staff are expected to undertake mandatory training in Hygiene and Food Handling as part
of their induction process and in all cases must have completed this course within six months of
commencing employment.
97 </p>
98 <p>
98 This training covers the following areas:
98 </p>
99 <ol>
100 <li>
100 The safe purchase and transportation of food; the safe storage and shelf life of various food
products; the risks of failing to observe good practice in hygiene and food handling; basic
understanding of simple bacteria and the processes by which food can become harmful; the
necessary precautions to take to keep hair and skin fragments from contaminating food during
preparation; rules governing the disposal of waste food; how to maintain and monitor a fridge
and freezer at the correct temperature;
100 </li>
101 <li>
101 Knowledge of how to maintain hygiene of food preparation areas using appropriate cleaning
products and how to ensure that chopping boards, knives and other implements are kept separate
for tasks relating to different kinds of food items as appropriate to the levels required in a
domestic setting.
101 </li>
102 </ol>
103 <p>
103 Where staff fail to observe any of the elements described above after having completed this
training, this will be treated as a competency issue.
103 </p>
104 <p>
104 Young people are helped to understand the importance of hygiene and food handling as part of the
process of preparing them for independence.
104 </p>
105 <p>
105 As part of fire training, staff will be made aware of the special hazards that kitchen fires
present.
105 </p>
106 <h3 class="h3">
106 Food Hygiene Analysis
106 </h3>
107 <ol>
108 <li>
108 All shelves in fridge are labelled according to food hygiene recommendations. Store raw meats,
fish and poultry well covered on the bottom shelf of the fridge so they can't drip onto other
foods;
108 </li>
109 <li>
109 Allow food enough time to thaw. Never re-freeze food once it has started to thaw. Thaw food by
placing it on the bottom shelf of the fridge in a container to catch any juices. These juices
can be contaminated so wash dishes and hand thoroughly after use;
109 </li>
110 <li>
110 All refrigerators to have thermometers, which are checked and the reading recorded daily;
110 </li>
111 <li>
111 All freezers to have thermometers, which are checked and the reading recorded daily;
111 </li>
112 <li>
112 Don't store opened tins of food in the fridge - transfer the contents to a suitable airtight
container instead;
112 </li>
113 <li>
113 Dates on food checked weekly or when product is used, whichever is the sooner.
113 <br />
114 <br />
115 '
115 <span class="bold">
115 Use by
115 </span>
115 ' dates are found on perishable foods (such as fresh meat and poultry, salads, dairy products
etc) and refer to the date before which the product can be safely eaten. It's illegal for
shops to sell products that are past their 'Use by' date as they may pose a health hazard if
they are eaten. Some products marked with a 'Use by' date may be frozen after purchase and
then used within a specific period of time. It's important to read and follow the freezing
instructions on these products very carefully.
115 <br />
116 <br />
117 '
117 <span class="bold">
117 Best before
117 </span>
117 ' dates are found on tinned, dried or frozen goods with a shelf life of three months or
longer. 'Best before' dates are intended to ensure the quality rather than the safety of these
products. Products that have passed their 'Best before' date may be safe to eat but may not
taste or look as good as the manufacturers would like. Shops can legally sell products that
have passed their 'Best before' date but they must ensure that the product is of reasonable
quality and safe to eat, and should make it clear to the customer that the 'Best before' date
has passed;
117 </li>
118 <li>
118 'Sell by' and 'Display until' dates are used by shops to help with stock control and are
intended as instructions for the shop staff, not the consumer. These dates aren't a legal
requirement and products can be sold legally if they have gone past their 'Sell by' or
'Display until' dates as long as they are still within their 'Use by' or 'Best before' date.
118 <br />
119 <br />
120 Many foods now need to go in the fridge once they've been opened check the labels to see which
ones and for how long they can be stored after opening;
120 </li>
121 <li>
121 Weekly grocery shopping is done locally and transported immediately;
121 </li>
122 <li>
122 Separate chopping board surfaces are used for raw, cooked, bakery and vegetable items. These
must be colour coded according to the following key:
122 </li>
123 </ol>
124 <table title="Colour coded cutting borads" width="95%" border="1" cellspacing="0"
cellpadding="5">
125 <tr class="greytableheader">
126 <td>
126 Board Colour
126 </td>
127 <td>
127 Food Type
127 </td>
128 </tr>
129 <tr>
130 <td width="50%" class="table_row_lightblue">
130 <span class="bold">
130 Red
130 </span>
130 </td>
131 <td>
131 Raw meat.
131 </td>
132 </tr>
133 <tr>
134 <td class="table_row_lightblue">
134 <span class="bold">
134 Blue
134 </span>
134 </td>
135 <td>
135 Raw Fish.
135 </td>
136 </tr>
137 <tr class="centered">
138 <td class="table_row_lightblue">
138 <span class="bold">
138 Yellow
138 </span>
138 </td>
139 <td>
139 Cooked meats.
139 </td>
140 </tr>
141 <tr>
142 <td class="table_row_lightblue">
142 <span class="bold">
142 Green
142 </span>
142 </td>
143 <td>
143 Salad and fruit only.
143 </td>
144 </tr>
145 <tr>
146 <td class="table_row_lightblue">
146 <span class="bold">
146 Brown
146 </span>
146 </td>
147 <td>
147 Raw vegetables, definitely those grown within the soil.
147 </td>
148 </tr>
149 <tr>
150 <td class="table_row_lightblue">
150 <span class="bold">
150 White
150 </span>
150 </td>
151 <td>
151 Bread and dairy products such as cheese.
151 </td>
152 </tr>
153 </table>
154 <p>
154 W052 Link to mixed content from a secure page:
Browsers will warn about access to this resource. You should serve this resource using HTTPS. <img src="http://www.proceduresonline.com/templates/indep_chomes/images/image001.png" alt="colourcode"
width="200" height="204" class="centered" />
154 </p>
155 <blockquote>
156 <p>
156 *UK Catering Equipment Suppliers Association
156 </p>
157 <p>
157 While colour coding is a first defence line for good food hygiene, it is still good practice
for a board to be washed in hot water and sanitised when a different food product of a similar
type is being cut up on it. This is very important with raw meat products since chicken needs
thorough cooking, but beef steaks cut on the same chopping board might be cooked rarer.
157 </p>
158 <p>
158 Knives with the same plastic colour coding in the handle should also be used to further reduce
the likelihood of any cross contamination.
158 </p>
159 <p>
159 All chopping boards should be washed and dried thoroughly after each use. Racks are available
in which to store cutting boards in an upright position. This allows air to circulate around
the board and aid drying;
159 </p>
160 </blockquote>
161 <ol start="10">
162 <li>
162 Anti-bacterial cleaner is used on kitchen surfaces after each use and particularly at the end
of each day;
162 </li>
163 <li>
163 When storing cooked food ensure that it is portioned in order to cool quickly, then labelled
with the contents and the date and stored on the appropriate shelf in the fridge (all food
must be cooled and stored within one and a half hours);
163 </li>
164 <li>
164 All stored, cooked and opened products within the fridge must be labelled with a use by date;
164 </li>
165 <li>
165 'Now wash your hands' notice posted in bathroom/toilets and anti-bacterial soap provided;
165 </li>
166 <li>
166 A cleaning rota is displayed allocating staff and young people tasks, with space to initial
when done;
166 </li>
167 <li>
167 Frozen food is defrosted in the fridge prior to use.
167 </li>
168 </ol>
169 <p>
169 Within food preparation area, guidance on the correct handling and preparation of food is
displayed prominently. This must include storage temperatures and hygiene requirements.
169 </p>
170 <h3 class="h3">
170 Handling/Storage of Food
170 </h3>
171 <ul>
172 <li>
172 Keep yourself clean and wear clean clothing;
172 </li>
173 <li>
173 Always wash your hands thoroughly: before handling food, after using the toilet, handling raw
foods or waste, before starting work, after every break, or after blowing your nose;
173 </li>
174 <li>
174 Tell your supervisor or Home's Manager, before commencing work, of any skin, nose, throat,
stomach or bowel trouble or infected wound. You are breaking the law if you do not;
174 </li>
175 <li>
175 Ensure cuts and sores are covered with a waterproof, high visibility dressing;
175 </li>
176 <li>
176 Avoid unnecessary handling of food;
176 </li>
177 <li>
177 Do not eat or drink in a food room, and never cough or sneeze over food. If you see something
wrong - tell your supervisor;
177 </li>
178 <li>
178 Do not prepare food too far in advance of service;
178 </li>
179 <li>
179 Keep perishable food either refrigerated or piping hot;
179 </li>
180 <li>
180 Keep the preparation of raw and cooked food strictly separate;
180 </li>
181 <li>
181 Clean as you go. Keep all equipment and surfaces clean;
181 </li>
182 <li>
182 Follow any food safety instructions either on food packaging or from your supervisor;
182 </li>
183 <li>
183 All staff involved in the purchase handling and preparation of food must have undertaken the
Basic Food Hygiene Training.
183 </li>
184 </ul>
185 <h3 class="h3">
185 Controlling Food Temperatures
185 </h3>
186 <p>
186 Controlling food temperatures is one of the most important things that must be done in the
kitchen. You must ensure that food is cooked, cooled, chilled and reheated properly to minimise
the risk of harmful levels of bacteria in the food.
186 </p>
187 <p>
187 Remember that meat isn't the only high risk food. Dried goods such as rice and pulses and
vegetable and salads may contain bacteria that may grow if bad temperature control is practiced.
187 </p>
188 <p>
188 Always remember that perishable food should be kept out of the danger zone of 8°C-63°C to
prevent the growth of harmful bacteria.
188 </p>
189 <h3 class="h3">
189 Cooking and Reheating
189 </h3>
190 <p>
190 In raw foods, such as meat, fruit and vegetables, there may be high levels of bacteria present
due to contamination from soil or from processing in an abattoir. Bacteria are killed at high
temperatures so it is important that food is cooked thoroughly to a core temperature of at least
75°C for at least two minutes.
190 </p>
191 <h3 class="h3">
191 Probe thermometers
191 </h3>
192 <p>
192 One way to check whether the food has been cooked thoroughly would be to use a probe
thermometer.
192 </p>
193 <p>
193 In all cases however, you must take care that probe thermometers do not contaminate or taint the
food being probed. Make sure that probes are kept clean and disinfected before use with ready to
eat food, otherwise the probed food must be discarded. Where antibacterial wipes are used, these
must be suitable for use with food.
193 </p>
194 <h3 class="h3">
194 Temperature Records Fridge/Freezers
194 </h3>
195 <p>
195 Staff must keep a record of the temperatures of any high risk food prepared, in some instances
it can be simpler to maintain a record for all main meals prepared.
195 </p>
196 <p>
196 Whilst chilling food does not kill bacteria, it does stop it from growing to harmful levels.
196 </p>
197 <p>
197 It is a legal requirement that perishable foods should be kept refrigerated at 8°C or below.
Frozen food should ideally be keep at a temperature at or below -18°C.
197 </p>
198 <p>
198 It is good practice to check and record fridge and freezer temperatures at least once per day.
If a fridge or freezer cannot keep food below 8°C, it must be serviced or replaced.
198 </p>
199 <p>
199 Each Fridge/freezer compartment should have its own thermometer to allow the daily recording of
the temperature. Managers must ensure that records of temperature checks in maintained and
appropriately stored.
199 </p>
200 <p>
200 Records are helpful to show that the legal requirements have been met. It is good practice to
keep all chilled food at 5°C or cooler.
200 <span class="bold">
200 Note
200 </span>
200 : Many domestic refrigerators may not achieve consistently the temperatures required by law,
especially units that do
200 <span class="bold">
200 NOT
200 </span>
200 have fan assisted circulation or which are overloaded.
200 </p>
201 <p>
201 Records should also make a note of action taken to remedy any discrepancies identified by
routine monitoring.
201 </p>
202 <h3 class="h3">
202 Washing/Cleaning (Kitchen)
202 </h3>
203 <p>
203 Separate basins for hand washing must be available together with soap and water and a means of
hand drying. Towels should be of a type that is not reusable.
203 </p>
204 <p>
204 The sink for equipment washing, may if necessary be used for food washing as well. It should be
cleaned between uses and preferably disinfected. There should be space for drainage and drying.
204 </p>
205 <h2 class="h2_underlined">
205 <br />
206 4.
206 <a name="environmental" id="environmental">
206 </a>
206 Environmental Health Inspections
206 </h2>
207 <p>
207 We welcome inspection, observation and comment, from a range of agencies including environmental
health officers. The independent nature of their role often supports our efforts to promote
further improvements in service delivery.
207 </p>
208 <p>
208 To that end managers should contact Environmental Health prior to a residential home being
opened to advise them that of the commencement of service and to request assistance and advice
specific to that location.
208 </p>
209 <p>
209 In addition officers may also come on a routine; usually unannounced visit or as a result of a
complaint.
209 </p>
210 <p>
210 The officer will also try to establish whether food is being handled and produced hygienically,
is safe to eat, and that relevant temperature controls are being observed. The officer will
identify any actual or potential breaches of food law and, if appropriate, gather and preserve
evidence.
210 </p>
211 <p>
211 What is the role of the enforcement officer?
211 </p>
212 <ul>
213 <li>
213 Provide advice and assistance to help comply with food safety legislation and maintain a high
standard of food hygiene;
213 </li>
214 <li>
214 Investigate complaints about food premises;
214 </li>
215 <li>
215 Investigate cases of food poisoning and advise upon precautionary and control measures;
215 </li>
216 <li>
216 Sample food and arrange for microbiological testing.
216 </li>
217 </ul>
218 <p>
218 You can expect the officer to show identification and be polite throughout the visit.
218 </p>
219 <p>
219 The officer will at the end of the inspection, discuss any contravention of food law discovered,
any corrective action necessary, the timescale for corrective action, any further action the
officer intends to take and any recommendations of best/good practice that the officer considers
appropriate.
219 </p>
220 <p>
220 In this closing discussion, and in subsequent reports or correspondence, the officer will
clearly differentiate between actions required to comply with legal requirements and
recommendations of good practice.
220 </p>
221 <h2 class="h2_underlined">
221 <br />
222 5.
222 <a name="accident" id="accident">
222 </a>
222 Accident Prevention and Equipment Misuse
222 </h2>
223 <p>
223 See
223 <a href="p_accidents.html">
223 Recording and Reporting of Accidents Procedure
223 </a>
223 .
223 </p>
224 <p>
224 In all kitchens, access to knives and any other sharp instruments needs to be controlled.
Preferably they should be kept locked away with a method to account for each blade when not in
use. Staff must ensure that children and young people are not placed at risk and are aware of
hazards e.g. movement of hot pans, the use of oven gloves, proper storage of food, dangers of
slippery floors, damaged electrical equipment and handling of knives.
224 </p>
225 <h3 class="h3">
225 Deep Fat Fryers
225 </h3>
226 <p>
226 Use of the deep fat fryer is limited to staff that have had appropriate instruction on its use -
(young people are allowed to use fryers).
226 </p>
227 <h4 class="h4">
227 Hazards
227 </h4>
228 <p>
228 Hazards connected with the use, emptying and cleaning fryers include:
228 </p>
229 <ul>
230 <li>
230 Fire;
230 </li>
231 <li>
231 Burns from hot oil;
231 </li>
232 <li>
232 Contact with hot surfaces;
232 </li>
233 <li>
233 Fumes from boiling cleaning chemicals and the danger of the chemicals overflowing;
233 </li>
234 <li>
234 Eye injuries from splashes;
234 </li>
235 <li>
235 Slips from oil spillage; and strains and sprains from lifting and moving containers of oil.
235 </li>
236 </ul>
237 <p>
237 Moving or Manual emptying and filtering of fryers should only be carried out when the oil has
been cooled to below 40 C. (It is best practice for to be carried out as a first task the next
day rather than as part of the closing-down procedure.)
237 </p>
238 <p>
238 For fire safety and economy, fat fryers must always be switched off when unattended.
238 </p>
239 <p>
239 Do not dispose of waste oil down the drain. Disposal must comply with environmental legislation.
239 </p>
240 <p>
240 Clean up any spillages immediately.
240 </p>
241 <p>
241 If you have a fryer at your location staff must have undertaken specific (or additional)
training on how to deal with a fat fire.
241 </p>
242 <h3 class="h3">
242 Microwave ovens
242 </h3>
243 <p>
243 The design of microwave ovens ensures that the microwaves are contained within the oven and can
only be present when the oven is switched on and the door is shut.
243 </p>
244 <p>
244 However, microwave leakage could still occur around damaged dirty or modified microwave oven.
244 </p>
245 <p>
245 It is therefore important that the oven is maintained in good condition and regularly inspected.
245 </p>
246 <p>
246 Microwave oven should only be used if a visual inspection confirms all of the following points:
246 </p>
247 <ul>
248 <li>
248 The surface of the door/glass is not damaged;
248 </li>
249 <li>
249 The door fits squarely and securely and opens and closes smoothly;
249 </li>
250 <li>
250 The door hinges are in good condition;
250 </li>
251 <li>
251 The door seals are in good condition;
251 </li>
252 <li>
252 The oven is clean and in particular the door edges and interior surrounds are not covered with
food or burnt material;
252 </li>
253 <li>
253 No corrosion is evident on the door, the door hinges, door seals or the oven interior;
253 </li>
254 <li>
254 The safety interlock devices fitted to the door work correctly.
254 </li>
255 </ul>
256 <p>
256 Never use the oven if the automatic safety switch (safety interlock) is not working.
256 </p>
257 <p>
257 If the door or the case of the oven are damaged, either discard the device or have it checked
for microwave leakage.
257 </p>
258 <p>
258 Food and liquids heated in a microwave oven can become very hot; extra care must be taken when
heating water to make hot drinks.
258 </p>
259 <h2 class="h2_underlined">
259 <br />
260 6.
260 <a name="cleaning" id="cleaning">
260 </a>
260 Cleaning
260 </h2>
261 <h3 class="h3">
261 The purpose of cleaning
261 </h3>
262 <ul>
263 <li>
263 To remove dirt and food waste;
263 </li>
264 <li>
264 To kill bacteria;
264 </li>
265 <li>
265 To prevent the spread of contamination or transfer of food poisoning organisms from articles
being cleaned to food about to be prepared or eaten;
265 </li>
266 <li>
266 To have a clean work place and provide a good image to customers.
266 </li>
267 </ul>
268 <h3 class="h3">
268 How to keep things clean
268 </h3>
269 <ul>
270 <li>
270 Use clean equipment for cleaning;
270 </li>
271 <li>
271 Store cleaning equipment, detergents and fluids appropriately, away from food;
271 </li>
272 <li>
272 Clean all worktops and food contact surfaces with detergent to remove the dirt,
272 <br />
273 <br />
274 <span class="bold">
274 then
274 </span>
274 use a good grade commercial sanitiser to kill bacteria;
274 </li>
275 </ul>
276 <ul>
277 <li>
277 Prepare a cleaning schedule and make sure that everyone knows what they are responsible for;
277 </li>
278 <li>
278 Use dishwasher to wash all utensils;
278 </li>
279 <li>
279 Never use tea towels for cleaning;
279 </li>
280 <li>
280 Sanitise or boil cleaning cloths at the end of each day.
280 </li>
281 </ul>
282 <h3 class="h3">
282 Cleaning schedule
282 </h3>
283 <h4 class="h4">
283 So why have cleaning schedule?
283 </h4>
284 <ul>
285 <li>
285 Everything gets cleaned regularly;
285 </li>
286 <li>
286 If someone is away, you know exactly what has to be done by someone else;
286 </li>
287 <li>
287 It means cleaning is organised in a fair way - no one person is left to do all the cleaning;
287 </li>
288 <li>
288 It is very important that once the schedule has been set up it is monitored to ensure areas or
equipment have not been missed off and that cleaning staff are following it correctly;
288 </li>
289 <li>
289 Therefore in addition to a cleaning schedule template we have also included a Cleaning
Monitoring Checklist.
289 </li>
290 </ul>
291 <h4 class="h4">
291 What should it show?
291 </h4>
292 <ul>
293 <li>
293 What has to be cleaned;
293 </li>
294 <li>
294 When it has to be cleaned;
294 </li>
295 <li>
295 Who is going to do the job;
295 </li>
296 <li>
296 How is it going to be cleaned.
296 </li>
297 </ul>
298 <h4 class="h4">
298 Example cleaning schedule
298 </h4>
299 <table title="example cleaning schedule" width="95%" border="1" cellspacing="0" cellpadding="5">
300 <tr class="greytableheader">
301 <td width="15%">
301 TASK
301 </td>
302 <td valign="top">
302 PROCEDURE
302 </td>
303 <td width="30%" class="table_header">
303 FREQUENCY
303 </td>
304 <td width="25%" valign="top" class="table_header">
304 COMPLETED BY
304 </td>
305 </tr>
306 <tr class="table_row_lightblue">
307 <td valign="top">
307 Sweep & Mop Kitchen Floor
307 </td>
308 <td valign="top">
308 Sweep the kitchen floor using broom, dustpan and brush. With a (green colour coded/labelled)
mop and (green) mop bucket only to be used for the kitchen.
309 <p>
309 Mop the floor using disinfectant and make sure "wet floor" sign is displayed.
309 </p>
309 </td>
310 <td valign="top" class="table_row_even">
310 Sweeping and mopping should be undertaken at the end of each food preparation and cooking
sessions. Where possible spills and dropped food items should be cleared up immediately.
310 </td>
311 <td valign="top" class="table_row_even">
311 Duty staff (breakfast & supper time).
312 <p>
312 Cook (Dinner and Teatime).
312 </p>
312 </td>
313 </tr>
314 <tr>
315 <td valign="top">
315 Clean Work Surfaces
315 </td>
316 <td valign="top">
316 Clean the kitchen work surfaces including chopping boards, using an antibacterial cleaner.
316 </td>
317 <td>
317 Always wash worktops before you start preparing food. Wipe up any spilt food straight away.
Always wash worktops thoroughly after they have been touched by raw meat, including poultry,
or raw eggs. Never put ready-to-eat food, such as salad, bread or fruit, on a worktop or
chopping board that has been touched by raw meat, unless you have washed it thoroughly
first.
317 </td>
318 <td valign="top">
318 Duty staff. Cook.
318 </td>
319 </tr>
320 <tr class="table_row_lightblue">
321 <td valign="top">
321 Food rotation/Date Label Food
321 </td>
322 <td valign="top">
322 Ensure 'Use By', 'Best Before' and 'Use First' dates label is placed on any food the day it
is opened or stored.
323 <p>
323 Discard any out of date produce.
323 </p>
323 </td>
324 <td valign="top" class="table_row_even">
324 Daily as used or stored.
324 </td>
325 <td valign="top" class="table_row_even">
325 Waking Night Staff (Daily Check).
326 <p>
326 Staff.
326 </p>
327 <p>
327 Young People.
327 </p>
327 Cook.
327 </td>
328 </tr>
329 <tr>
330 <td valign="top">
330 Check Food In Stores
330 </td>
331 <td valign="top">
331 Check any fruit and vegetables for condition and discard as necessary. Check all other food
in stores and discard any damaged or contaminated food.
331 </td>
332 <td valign="top">
332 Preferably daily but this will depend on the type of food stored and the environment in
which it is stored.
332 </td>
333 <td valign="top">
333 Staff.
334 <p>
334 Cook.
334 </p>
334 </td>
335 </tr>
336 <tr class="table_row_lightblue">
337 <td valign="top">
337 Check Fridge/Freezer Temperature
337 </td>
338 <td valign="top">
338 Record fridge/freezer temperatures once a day on the Fridge/freezer Probe chart. Fridge
temperature range from 0 to 5 degrees C. Freezer temperature range from 18 to 23 degrees C.
338 </td>
339 <td valign="top" class="table_row_even">
339 Once a day (ensuring that a record is maintained).
339 </td>
340 <td valign="top" class="table_row_even">
340 Waking Night Staff (Daily Check and record).
341 <p>
341 Staff (monitor).
341 </p>
342 <p>
342 Cook (monitor).
342 </p>
342 </td>
343 </tr>
344 <tr>
345 <td valign="top">
345 Clean All Fridges
345 </td>
346 <td valign="top">
346 Remove all food from the fridge.
347 <p>
347 Remove shelving and trays etc. (if removable clean these in the dishwasher) before wipe
down all internal surfaces using an anti-bacterial cleaner,
347 </p>
348 <p>
348 Clean door seals/edges and visible hinges etc.
348 </p>
348 </td>
349 <td valign="top">
349 General cleaning should be undertaken at least once a week.
350 <p>
350 Clean any spillages immediately.
350 </p>
350 </td>
351 <td valign="top">
351 Cook (check/clean and record).
351 </td>
352 </tr>
353 <tr class="table_row_lightblue">
354 <td valign="top">
354 Clean Cooker Top
354 </td>
355 <td valign="top">
355 Clean all surfaces thoroughly with detergent to remove grease.
355 </td>
356 <td valign="top" class="table_row_even">
356 Immediately after use.
356 </td>
357 <td valign="top" class="table_row_even">
357 Staff.
358 <p>
358 Cook.
358 </p>
358 </td>
359 </tr>
360 </table>
361 <h4 class="h4">
361 Which cleaning materials should I use?
361 </h4>
362 <p>
362 Listed below are some common terms used to describe types of cleaning materials:
362 </p>
363 <ul>
364 <li>
364 <span class="bold">
364 Detergent
364 </span>
364 - a chemical used to remove grease, dirt and other soiling such as food particles. Detergents
may remove large numbers of micro-organisms but will not kill them;
364 </li>
365 <li>
365 <span class="bold">
365 Disinfectant
365 </span>
365 - something which will reduce micro-organism numbers to a level which is safe and will not
cause premature spoilage of food. Disinfection may be brought about by "disinfectant
chemicals" or simply by applying heat e.g. using very hot water;
365 </li>
366 <li>
366 <span class="bold">
366 Sterilizer
366 </span>
366 - a chemical designed to kill all micro-organisms;
366 </li>
367 <li>
367 <span class="bold">
367 Sanitizer
367 </span>
367 - a chemical which combines the properties of detergents and disinfectants. It will therefore
clean and disinfect surfaces;
367 </li>
368 <li>
368 <span class="bold">
368 Scourer
368 </span>
368 - cleaning powders combining abrasive properties often with minute amounts of bleach. Can
cause serious damage to enamel or stainless steel surfaces.
368 </li>
369 </ul>
370 <p>
370 Selection of the correct cleaning materials often requires expert technical advice. Mistakes
either in the choice of chemical or its use, for example using the wrong strength, temperature
or contact time may have serious consequences. It may lead to tainting or chemical contamination
of food or premature corrosion of equipment. (See
370 <a href="http://www.hse.gov.uk/coshh/industry/cleaning.htm" target="_blank">
370 COSHH
370 </a>
370 for more information about the safe purchase, use and storage of chemicals).
371 </p>
373 <p>
373 <br />
374 <br />
375 </p>
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377 </div>
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