Section 1: Food Safety Policy - GOV.UK

1 Section1:Food Safety Policy_____FCOFood SafetyPolicyVersion :1of24 What this Section aims to do To providePostwith a Policy statement regarding food Safety . To specify who is responsible for what areas of food Safety . To specify what the arrangements are for ensuring food Safety . To provide a framework formeetingwherever possiblethe following UK legal requirements:-Regulation(EC)852/2004-The Food hygiene (England)(Scotland)(Wales)(NorthernIrela nd) Regulations 2006-Regulation (EC) 178/2002-Regulation (EC) 853/2004 Contents Generalstatement offoodsafetypolicy.

2 Post Food Safety Managementorganisation andresponsibilities for food Safety . Arrangementsfor food Safety :-HazardAnalysisCriticalControlPoi nts (HACCP)-pest control-personal hygiene -food hygiene training-Internalinspectionsand any external visitsbythein country equivalent of UKEnvironmentalHealth Officers (EHOs)-food allergies-genetically modified foods-handling ofalleged food poisoning cases-handling ofguest/member of staffcomplaints-control ofglass-use ofeggsWhat you need to do Read the Policy Sign and datethepolicy statement (by the person responsible for food Safety standards usually theHead of Catering/ResidenceManager or Head/Executive Chef) Place a copy of the Policy statement on the SafetyPolicyVersion.

3 2of24 Food Safety PolicyBritish High Commission NairobiThis Policy sets out our aims and objectives for food Safety as well as the responsibilities andarrangements that are in place to achieve 1:Food Safety SafetyPolicyVersion :3of24 British High Commission NairobiFood Safety PolicyPart 1:General statement of policyThe Policy ofBritish High Commission Nairobiis to provideourvisitors/guests/staffwith highquality, safe help us to achieve thisa Food Safety Management System based on the principles ofHazard Analysis Critical Control Points (HACCP)

4 Has been developed and recognisethat ourstaff play an integral part in the production of safe, clean food andundertake to provide such information, training and supervision as they need for this High Commission Nairobialso accepts its responsibility and will provide adequateresources to ensure adherence to the responsibilities for food Safety are important and the particular arrangements that we havein placetoimplement theFood Safety Management Systemare set out in this Policy and thefood Safety Policy will be kept up to date, particularly as thecatering functionchanges in nature andsize.

5 To ensure this, the Policy and the way in which it is operated will be reviewed and re-signed every 1: Food Safety :4of24 Part 2:Company organisation and responsibilitiesPost Food SafetyorganisationResponsibilitiesTheHea d of Post isresponsible for ensuringadequate resources (human, financial and equipment) are made available to secure highstandards of food of PostCorporate ServicesManager (CSM) orResidence ManagerFront of HouseManagerHead ChefFront of House StaffChefs and KitchenPortersSous Chef (s)Assistant ManagersSection 1: Food Safety :5of24 TheCorporate Services Manager (CSM) or/and Residence Managerisresponsiblefor.

6 Havingan understanding of the HACCP system(including allergens)and ensuringits implementation; ensuringall members ofstaff detailed in the policyare aware of their responsibilities; displayinga copy of the general statement of food Safety Policy on the staff notice board; ensuringmanagers and staffattendfood safetytraining as required; allowingmanagers and staff to have sufficient time to complete their duties in respect of food Safety ; ensuringa suitable pest control contract is put intoplace and actionistakenand recordedfollowingrecommendations; makingsuitable arrangements for clean protective clothing forkitchenand front-of-house staff; liaisingwith theenforcement agencies ( equivalent ofEnvironmental Health Department)whenappropriate; and takingcharge of alleged food poisoning cases and food Chefis responsible for: implementing the HACCP system; ensuringthe CriticalControl Points (CCPs) as identified in the hazard analysis are being monitored.

7 Ensuring food handlers have had specific training in any CCPs that they are responsible for; ensuringfoodsuppliers are approved in respect of food Safety ; carryingout inspections ofthe premises at least quarterlyandrecordingtheremedial actions taken; ensuringall food handlers have attended food hygiene training as required; and ensuringcleaning schedules are drawn up and Front-of-House Manageris responsible for: ensuring the food Safety standards of front-of-house staff; and providing training to front-of-house staff on the handling of enquiries about handlers,waiters andkitchenportersareresponsible for: meetingthe standards laid down in theEssentials of Food Hygieneinductionnotesandattendingfoodhyg iene training as requested by their line manager; followingthe food Safety procedures givenand, in particular, carrying out any monitoring or recording ofCCPs as instructed; reportingto there immediate Line Manager/Supervisorif they are suffering from diarrhoea and/orvomiting.

8 Reportingany concerns regarding food Safety ; and co-operatingwith their Line Manager regarding the implementation of 1: Food Safety :6of24 Part 3:Arrangementsfor food safetyHazard Analysis Critical Control Points (HACCP) Post where deemed necessaryhasa documentedfood Safety management system based on theprinciples of HACCP. Critical Control Points (CCPs) are monitored and recorded. Details areprovidedin Sections 2 and 3 of this Food Safety Management ensure the premises are free from pests as far as reasonably possible, the following stepsaretaken: thepremises are pest-proofed; apest control contract is in place with regular visits along witharrangements foremergency call out; thepest controlcontract coversrodents, crawling insects and flying insects as well as the servicing of theelectric fly killers; details of action taken following recommendationsarerecorded within the log-book.

9 All sightings and evidence of pests are reported to the manager immediately, recordedand the contractorinformed; electric fly-killers are operational at all times and serviced(including changing UV light tubes) inaccordance with the supplier s recommendations; catch trays are emptied at least monthly; and refuse iscovered during storage anddisposed of hygieneThe following controls are in place:Healthassessmentchecks Prior to starting work(on their first day)allnew employeesareasked to completeForm If a person is suffering from food poisoning symptoms theyarereferred to their General Practitioner untilconfirmation is received that it is safe for them tostart food handling duties.

10 Dateswhen newstaff complete the assessment checkarecompletedonthe summary,Form On returning back to food handling duties following illness, employeesareasked to completeForm Thisischecked and then signed off by their line manager as appropriate. Should advice be required interms of information provided by employees,return-to-work healthassessment guidanceis provided in this Section of the manual. Alternatively,theFCOS ervicesSustainable Operations Support Team (SOST)can provide 1: Food Safety :7of24 Personal hygiene rules for food handlers All staffarerequired to undertake food hygiene training commensurate with their work activity , for the type of work they undertake.