SRSS Food Service Procedure

Transcription

1 SRSS Food Service Procedure 1. DOCUMENT CONTROL Management SRSS SMS PROCEDURE System Element Title Food Service SMS_FS_PR_033_ Version # & V1 10/08/15 Food Revision date Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG Revision date Version Section number number Description of change Revised by 10/08/15 V1 All New document QHSE Manager 10/08/16 V2 All Review 3. OBJECTIVES This procedure details the requirements that shall be observed to ensure safe food service and follows the HACCP analysis. 4. RESPONSIBILITIES Sodexo s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations. The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards. The Quality Manager is responsible for ensuring that the requirements of this procedure are implemented. Effective Date 01/09/15 Page 1 of 6

2 The Operations Managers are responsible for ensuring that all food service is safe and in accordance with specified site requirements. Job site personnel are responsible for ensuring all food service is in accordance with site procedures/instructions requirements. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 Procedure Wherever possible food should be served straight away, any time delays between the end of food cooking and service should be kept to a minimum unless food can be held hot above 63 C. Purpose made heated cabinets or ovens should be used whenever possible to keep food hot. They must be switched on sufficiently early to allow them to reach temperature before food is placed in them to keep hot. High risk food being held hot must be kept hotter than 63 C. Food stored in a hot cabinet or similar must be temperature monitored and must be probed prior to service. Batch cook hot food and replenish the hot display on several occasions throughout the service period rather than over loading the service counter. Items should be replaced and not topped up. Aim to serve food within 30 minutes of placing it on the service counter. If it is not possible to use heated cabinets and service counters, display just a few portions of food at a time, or use a dummy portion for display purposes. Use separate service utensils for each dish to protect from the risk of cross contamination Do Not: Overload display units Re-use any food that has been exposed to contamination risks e.g. from equipment, customers etc. Food must be protected from the risk of contamination during service. This can be achieved by using single use disposable paper towels to clean the sides of dishes or plates prior to service rather than fabric cloths that can cause cross contamination and wrapping or covering foods on display or stored in hot cabinets. Effective Date 01/09/15 Page 2 of 6

3 Separate service utensils must be provided for each type of food, particularly if some foods contain allergens, vegetarian or other foods that could cause adverse reaction in susceptible customers. Serving customers, rather than allowing customers to 'self serve'. If self service counters are used they must be monitored for contamination issues regularly by staff. Providing sneeze screens on the customers' side of counters. Ensuring food handlers maintain high standards of personal hygiene at all times clean uniforms, long hair tied neatly back. A high standard of hand hygiene is particularly important. Ensure all equipment is thoroughly checked for any damage after each service period. Equipment should be cleaned after use and sanitised prior to the next service period Food that is kept hot for 30 minutes or more must be temperature monitored using a sanitised probe, including hot holding cabinets, soup urns and chaffing dishes. Temperature monitoring must be recorded on the SMS_FS_GU_022a_Cooking Times and Core Temperature Record_V1 and SMS_FS_GU_016a_Temperature Record Refrigerator/Freezer Record_V1. Before monitoring the food temperatures it is essential to sanitise the probe before and after use, using probe wipes to avoid cross-contamination. The temperature of food in hot cupboards, bains-marie, or service counters is best monitored by inserting the probe into the food itself. Care must be taken to avoid wasteful damage to food and check temperatures at different places in case of variations. If temperature monitoring identifies food that is available for service or displayed for sale is below 63 C, the manager should: Only display small quantities of food, and top up throughout service Implement two hour rule ensure any hot food items are out of temperature control for a single period of up to two hours and then discarded. (See below for further detail) Keep SMS_FS_GU_016c_food storage temperature exemption form_v1, to demonstrate control over the amount of time that food is displayed for sale at temperatures below 63oC Arrange for repair of the display cabinet Food must be stored above 63 C to ensure food safety. However, the law recognises that for practical reasons, high-risk food may occasionally need to be kept outside of temperature control. Food that should normally be stored above 63 C can be available for service or displayed below this temperature, provided that it is for a single period of up to 2 hours. However, the quality of the food is likely to suffer and therefore this exemption should be avoided. Food displayed below 63 C for more than 2 hours must be discarded. SMS_FS_GU_016c_food storage temperature exemption form_v1, should be used to record the times and temperatures high-risk food is kept out of temperature control. Discard any food that may have been contaminated during hot holding or service. Ensure that any equipment that is not maintaining temperature is repaired/replaced. Food that is hot and is available for service or on display for sale that falls below 63 C can be kept for a single period of up to 2 hours using the SMS_FS_GU_016c_food storage temperature exemption form_v1. Effective Date 01/09/15 Page 3 of 6

4 Any time delays between the end of food preparation and the service period must be kept to a minimum unless the food can be returned to refrigerated storage operating at or below 5 C. In order to limit any loss of temperature control during service: Purpose made chiller cabinets should be used whenever possible to keep food on display for sale cold They must be switched on sufficiently early to allow them to reach temperature before food is placed in them to keep cool Display small quantities of chilled food, and replenish from a back-up supply stored in a refrigerator operating at or below 5 C Aim to serve food within 30 minutes of placing it on the service counter. This is particularly important if chilled display cabinets do not hold food below 8 C e.g. during the warmer summer months If it is not possible to use refrigerated cabinets and service counters, display just a few portions of food at a time, or use a dummy portion for display purposes Do Not: Place table cloths, doilies or plastic grass on the base of display cabinets with chilled base plates or air vents as they can restrict the airflow and impede the efficiency of the chillers Stack food, or display it on stands in cabinets with chilled base plates as these units require the food container to be in direct contact with the base plate to chill the food Stack food, or display it on stands above the chilled air vents in display cabinets that use this method of cooling Store low risk foods e.g. fizzy drinks in the coldest part of the chiller if high-risk foods e.g. yoghurts, pies, pasties and sandwiches are then stored at temperatures above 8 C (5 C ROI) Overload display units Food must be protected from the risk of contamination during service. This can be achieved by: Using single use disposable paper towels to clean the sides of dishes or plates prior to service rather than fabric cloths that can cause cross contamination Wrapping or covering foods on display, e.g. bread rolls, cakes, plated salads Providing separate service utensils for each type of food, particularly if some foods contain nuts or other foods that could cause an allergic reaction in susceptible customers Serving customers, rather than allowing customers to 'self serve' Providing sneeze screens on the customers' side of counters Ensuring food handlers maintain high standards of personal hygiene at all times clean uniforms, long hair tied neatly back. High standards of hand hygiene are particularly important Ensuring all equipment is thoroughly cleaned after each service period and sanitised before it is next used Effective Date 01/09/15 Page 4 of 6

5 Temperatures of food displayed in all chilled display units, must be monitored and recorded on a twice daily basis using SMS_FS_GU_016a_Temperature Record Refrigerator/Freezer Record Form_V1. The temperature of chilled display units should be monitored using a temperature monitoring sample see notes in Storage of chilled foods process document. Before monitoring the food temperatures it is essential to sanitise the probe before and after use, using probe wipes or disposable paper towel and sanitizer solution, to avoid cross-contamination. If temperature monitoring identifies that a display unit is not operating correctly (below 8 C), the catering manager should:- Only display small quantities of food, and top up throughout service Implement four hour rule whereby all chilled food is displayed for a maximum time period of four hours and then discarded. Keep exemption due diligence records to demonstrate control over the time that food items are displayed for sale at temperatures above 8oC Arrange for repair of the display cabinet This action should be noted on the temperature record sheet Cold Food the 4 Hour Rule The Food Safety Regulations require high-risk food to be stored below 8 C to ensure food safety. However, the law recognises that for practical reasons, high-risk food may occasionally need to be kept outside these limits. Sodexo requires high-risk food to be displayed below 8 C. However if this cannot be achieved food can be displayed above this temperature, provided that it is for a single period of up to 4 hours. Examples of situations where this exemption may be used include salad bars, cheese boards, buffets, and sandwich trolley rounds. Any leftover food must be discarded at the end of this period. Temperature exemption form should be used to record the times and temperatures highrisk food is kept out of temperature control. Desserts are to be individually plated, wrapped and placed in the display counter for the customer this will prevent cross contamination. Food Left Over at the End of the Service Period Hot foods e.g. joints of meat and quiches, can be served cold on the following day providing they: Have been held above 63 C and well protected from risk of contamination throughout the service period Are cooled to 5 C or below as quickly as possible, preferably using a blast chiller within 90 minutes Are stored correctly at or below 5 C Cold foods e.g. sandwiches, rolls and salad bar items can be served cold on the following day providing they: Are still within their shelf life Have been held at or below 8 C and well protected from risk of contamination throughout the service period. Well protected means covered Effective Date 01/09/15 Page 5 of 6

6 or wrapped, or kept as a backup supply in a separate refrigerator. It does not include food that has been displayed in open containers on a self service counter or salad bar Are returned to a fridge and stored correctly at or below 5 C Leftover meat and fish items from cold service must never be used in other made up dishes. 6. COMPETENCES AND TRAINING What you need to do? The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. 7. RECORD KEEPING What information should be kept? SMS_FS_GU_016a_Temperature Record Refrigerator/Freezer Record_V1 SMS_FS_GU_022a_Cooking Times and Core Temperature Record_V1 SMS_FS_GU_016b_Display Counters Time and Temperature Record_V1 SMS_FS_GU_043a_Monthly Probe Form_V1 SMS_FS_GU_016c_Food storage Temperature Exemption Form_V1, 8. FURTHER GUIDANCE SMS_FS_PR_049_Storage of Chilled Food_V1 SMS_FS_PR_043_Temperature Probe Use and Callibration_V1 Great Card Food Safety Effective Date 01/09/15 Page 6 of 6