TRAINING HOUSE RULES€¦ · Web viewAll best before dates will be monitored continually. Stock...

TRAINING HOUSE RULES

Describe• Control Measures and Critical Limits• Monitoring including frequency

New Staff Training including Induction

New staff will receive the house rules immediately to read and sign within one week of commencing employment at The Spinney Lane Nursery School.New staff will complete Level 2 Food Safety within 3months of commencing employment at The Spinney Lane Nursery School.

Supervision of Staff

One member of staff will be monitored and evaluated by another member of staff during the preparation of food for 20minutes every 3months. Feedback will be given and any appropriate actions, i.e. further training, put in place. The P.T. will oversee the monitoring process.

Retraining

Staff will be responsible for retraining, as required. Senior Management will monitor, as required.

Refresher Training

Senior Management will ensure that all Food Hygiene Certificates are valid. Retraining will be booked to avoid lapses in certification.

Vocational and Formal Training

Staff Handling Low Risk Food Training

Staff Handling High Risk Food Training

Manager/Supervisor Training

All staff will be expected to complete Level 2 Food Safety training

Ongoing in-house refresher training and monitoring, formal and informal-updates at staff meetings.

No high risk foods used on site. No meat products.Level 2 Food Safety training and certification

Certificated courses to be repeated every 3 years for all staff

HACCP Based Training

Modules completed on HACCP as part of Food Safety Course (from delivery to service)

Monitoring/checking and any other records appropriate to the Training House Rules

All staff monitored.Senior Management monitored by Early Years Officer / Class teacher

Other Training

Signed; Lynn Cluness

Position in the business;Principal Teacher Date; 23/11/16

The Training House Rules are an essential component of your HACCP based system and must be kept up to date at all times.

HOUSE RULES PERSONAL HYGIENE 4.12(c)PERSONAL HYGIENE HOUSE RULES

Describe Control Measures and Critical Control Limits (where applicable)Monitoring and frequency

Rules on: Effective Hand Washing Technique ( including how you will minimise hand contact )

Effective Hand Washing Technique displayed in both kitchen areas.Separate hand wash basins available and used in each kitchen area. Anti-bacterial soap pumps used. Paper towels used for hand drying and turning off taps.

Hand washing will take place following tying up hair and before preparing food. 1.Hair 2.Hand wash3.Apron 4.Food preparation

Personal Cleanliness All staff must maintain high levels of personal hygiene while preparing food; Hair tied up No jewellery worn except wedding bands No long or painted nails (disposable gloves must be worn if nails are

longer than 1cm

Protective Clothing Staff must wear blue plastic aprons while preparing food. Individual aprons must be worn and disposed of following snack preparation and serving. Aprons must not be reused.Gloves should be worn if staff wear nail polish or jewellery with detachable parts, i.e. gemstones

Rules on : Reporting illness

Staff MUST report any vomiting or diarrhoea immediately.

Rules on : Exclusion/return to

WorkStaff must not attend work for 48 hours following episodes of D+V. Any illness must be reported and Senior Management will decide on actions for return to work.

Monitoring/Checking and any other appropriate records used by your business

Ongoing monitoring. Ongoing discussion with individual members of staff.

Formal monitoring will take place; 20 minutes every 3 months. Senior Management will monitor expiry dates of Food Hygiene

Certificates.

Signed …Lynn Cluness Position in the business… Principal Teacher………… Date 23/11/16……………….

The Personal Hygiene House Rules are an essential component of your HACCP based system and must be kept up to date at all times.

HOUSE RULES PERSONAL HYGIENE 4.12(d)RETURN TO WORK QUESTIONNAIRE

PART 1 (To be completed by all Food Handlers when returning to work after an illness)

Name: ………………………………………………………….Date of Return: ………….………Please answer the following questions:During your absence from work, did you suffer from any of the following?Please tick and date when the symptoms ceased

Yes No Date that the symptoms ceased

(a) Diarrhoea?(b) Vomiting?(c) Discharge from gums/mouth, ears or eyes?(d) A sore throat with fever?(e) A recurring bowel disorder?(f) A recurring skin ailment?(g) Any other ailment that may present a risk to food safety?

Have you recently taken medication to combat diarrhoea or vomiting? Please tick

Signature (Food Handler)………………………………………………Date…………………………

-------------------------------------------------------------------------------------------------------------------------------

PART 2 (To be completed by the Manager/Supervisor)

If the answer to all of the above questions was ‘No’, the person may be permitted to return to food handling duties. (Complete and sign below)

However, if the answer to any of the questions was ‘Yes’, the person should not be allowed to handle food until they have been free of symptoms for 48 hours or, if formally excluded, medical advice states that they can return to their duties. Alternatively, in the case of food handlers with lesions on exposed skin (hands, neck or scalp) that are actively weeping or discharging, they must be excluded from work until the lesions have healed. (See PART 3)

I confirm that………………………………………………………may resume food handling duties.Signature (Manager/Supervisor)…………………………………….. Date ………………………..-------------------------------------------------------------------------------------------------------------------------------

PART 3 (To be completed by the Manager/Supervisor after medical advice has been taken)

What medical advice was received by the employee?Please tick

(a) Exclusion from work until medical clearance is given(b) Move to safe alternative work until clearance is given(c) Return to full food handling duties

If (a) or (b) is ticked, appropriate action must be taken. If (c) is ticked, the food handler may resume duties immediately.

I confirm that………………………………………………………may resume food handling duties.

Yes No

Signature (Manager/Supervisor)………………………………… Date ……………………TEMPERATURE CONTROL HOUSE RULESEnter a statement of your Temperature Control House Rules in the table below:

Process Step Temperature Control Measure and Critical Limits

Monitoring Method, Frequency and Record(s) used

Purchase, Delivery/Receipt, Collect Frozen goods will be maintained at -18C. Any

frozen food delivered above -15C will be rejected.Perishable food will be maintained between 1C and 4C and will only be out with this range for as short a time as possible. Any perishable food delivered above 8C will be rejected.

P.T., Teacher and E.Y.O. will monitor all food purchased. Most purchases are of fresh fruit and vegetables or non-perishable items.

Storage Fridge and freezer temperatures are recorded in the playroom kitchens twice daily.

All purchases are date checked. All opened products will be stored in air-tight containers and date of opening will be recorded with the product. Any products which are past or very close to their use by date will be disposed of safely. All best before dates will be monitored continually.

Ongoing, weekly checks. 6 weekly check of all non-perishable products

Preparation

All preparation is done in controlled areas following personal hygiene and cross contamination schedules.

Ongoing discussion and evaluation of area/methods/personal hygiene through staff meetings and individual feedback after monitoring.Formally monitored by Senior Management Team, 20minutes every 3months.

Cooking

Any hot food, baking or cooking is made on the premises and eaten immediately or taken home with parent/carer supervision. Hot food must reach 75C, checked by temperature probe.

Records of temperature monitored and recorded.

Hot Holding(including buffets)

No hot food in hot holding

N/A

-

No hot food cooled

N/A

Reheating

No reheating. Temperature checked – above 82C

Records of temperature monitored and recorded.

Service and Delivery to Customers

Snack is prepared and served immediately twice a day.No reheating or reusing of food.

Ongoing monitoring. Ongoing discussion with individual members of staff.

Formal monitoring will take place; 20 minutes every 3 months.

Signed Lynn Cluness Position in the business Principal Teacher Date 23 /11/16

The Temperature Control House Rules are an essential component of your HACCP based system and must be kept up to date at all times.

CookSafe Food Safety Assurance System

CROSS CONTAMINATION PREVENTION HOUSE RULESThink SAFE Enter a statement of your Cross Contamination Prevention House Rules in the table below:


Delivery Approved suppliers always used.No raw meat on the premises.No cooked meat on the premises.Temperature controls in place.Trained staff.All packaging checked and produce rejected if damaged or tampered with.From February 2015 Asda temperature controlled delivery vehicles are being used.

Storage

Including where anydefrosting is carried out

Effective cleaning and disinfection in all food areas, including fridge and freezer.Use of disposable paper cloths.No outdoor packaging in fridge/cupboards, etc.Chemicals never stored with food.All physical risks; pen tops, drawing pins, etc. stored away from food preparation and storage areas.

Preparation Effective cleaning and disinfection in all food areas, including fridge and freezer.Use of disposable paper cloths

Personal hygiene schedule followed and monitored.

Cooking/Cooling Temperature control and monitoring.Disinfected Temperature probe, hot food-63C or above and 82C for reheating.

Cooling- as quickly as possible and maintained at 1-4C, refrigerated -18C frozen

Monitoring/checking and any other appropriate records used by your business

Ongoing monitoring. Ongoing discussion with individual members of staff. Formal monitoring will take place; 20 minutes every 3 months. Temperatures monitored


Position in the business; Principal teacher Date 23/11/16

The Cross Contamination Prevention House Rules are an essential component of your HACCP based system and must be kept up to date at all times.

ALLERGEN IDENTIFICATION TABLEWrite a list of the food used in your business which contains these allergens.

All children’s allergies are recorded on admission and displayed in food preparation areas. All staff are aware of known allergies. Food containing nuts are not provided at all. Kiwi fruit and eggs will only be provided in controlled environments.

Allergen Foods used which contain this allergen

Cereals containing Gluten e.g. wheat, rye, barley, oats

Porridge oats, Oatcakes, Weetabix, Malties, Rice Crispies, Cornflakes, Bread, Noodles, Pasta

Celery and Celeriac e.g. stalks, seeds and leaves Celery

Eggs No eggs, where possible. No egg boxesEggs, baked.Egg free equipment available- stored and cleaned separately

Fish, Crustaceans and Molluscs e.g. all fish, prawns, lobster, crab, clams, langoustines, mussels, oysters

Sardines, White fish, tuna. No fish boxes, packaging

Milk Milk, Custard, Yoghurts. Alternatives available; Soya, rice, lactose-free, organic milk, as required by individual children.

Mustard No mustard products used in The Spinney Lane Nursery School

Peanuts No nuts in any products used in The Spinney Lane Nursery School.

Other Nuts e.g. walnuts, cashews, pecan, Brazil, pistachio , macadamia, Queensland nuts

No nuts in any products used in The Spinney Lane Nursery School.

Sesame Seeds No seeds in any products used in The Spinney Lane Nursery School.

Soya e.g. flour, tofu or beancurd, textured soya protein, soy sauce, edamame beans.

Soy Sauce

Sulphur Dioxide and Sulphites These are predominantly found in dried fruits and vegetables, soft drinks and alcoholic beverages, most of these are not used in The Spinney Lane Nursery School. Careful attention is paid to dried fruit and soft drinks labelling.

Lupin Seeds and Flour No lupin seeds or flour in any products used in The Spinney Lane Nursery School.

ALLERGEN MANAGEMENT HOUSE RULES

Allergen Management House RulesDescribe• Control Measures and Critical Limits• Monitoring including frequency

Deliveries and labels

The member of staff who is on ‘snack’ is responsible for food deliveries. All labels are checked by the members of staff on snack. P.T. will oversee these checks.Frozen goods will be maintained at -18C. Any frozen food delivered above -15C will be rejected.Perishable food will be maintained between 1C and 4C and will only be out with this range for as short a time as possible. Any perishable food delivered above 8C will be rejected.

Storage Any allergies identified by parents/carers-Maximum effort will be made to avoid purchase of these products. In the event of a known allergen entering the building, these will be stored in a separate cupboard/shelf from other foods.

Preparing dishes Chopping boards, work surfaces and cutlery will be used for one product at a time and cleaned in line with The Cleaning Schedule.

Staff Training Staff will all undergo Level 2 Food Safety training and pass Food Hygiene certificated. exams

Communicating with your customers

All parents/carers are asked to inform staff of any allergies their child has on registration. Parents and carers are asked to inform staff of any health concerns immediately and all parents and carers complete a written update of allergy advice annually.

What to do in the event of an emergency

In the event of a known allergy, appropriate and planned steps will be taken. Medication administered while ambulance is phoned and then parents/carers.In the event of an unknown allergy, an ambulance will be phoned and then parents/carers.Medication is all stored in a central area and all staff have had appropriate training.


P.T. and School Secretary are responsible for the upkeep of records and P.T. will communicate information to staff. All allergy information is provided in both kitchen areas and in the office.

Signed Lynn Cluness Position in the business Principal Teacher Date 23 /11/16

The Allergen Management House Rules are an essential component of your HACCP based system and must be kept up to date at all times

PEST CONTROL HOUSE RULES


Pest Proofing of the premises The Spinney Lane Nursery School property and maintenance comes under The City

of Edinburgh Council regulations.

The Service Support Officer reports all property issues to the Central Maintenance Team.

Insect Screens Insect screens are not used. Ant bait under cupboards/cookers in both kitchens.

Electronic Fly-Killing Devices

No electronic fly-killing devices.

Good Housekeeping At least four daily disinfection processes of all food preparation areas.No food left out.All food in air tight containers.Floors cleaned daily.

Pest Control Contractor The City of Edinburgh Council

Checking and Inspection Any sign of pests will be immediately reported to Senior Management/ Service Support Officer


Pest Control Record as appropriate

Service Support Officer will monitor secure outdoor areas and pest access points.


Position in the business; Principal Teacher

Date; 23/11/16

The Pest Control House Rules are an essential component of your HACCP based system and must be kept up to date at all times.


WASTE CONTROL HOUSE RULES

Enter a statement of your Waste Control House Rules in the table below:


Waste in Food Rooms Food waste (vegetable, fruit skins, etc.) is deposited in compost bins and then delivered to outdoor compost bins at the back of the garden. These have lids and are sealed. Dry food waste is deposited in bins with lids and removed from the room each day and is recycled in food bin, City of Edinburgh Council food waste bins outdoors and weekly collections.

Paper/cardboard waste is recycled into sealed and locked outdoor bins.

Food Waste Waiting Collection

Food waste –as above.

Sanitary Waste/ Waste Disposal Units

Contract with Initial. All units are sealed and out with the food rooms.


Checks and emptying of waste is carried out daily. Contracted disposal units are collected and replaced 6 weekly.

Signed: Lynn Cluness

Position in the business: Principal Teacher

Date: 23/11/16

The Waste Control House Rules are an essential component of your HACCP based system and must be kept up to date at all times.


MAINTENANCE HOUSE RULES


Delivery Vehicles

Delivery Vehicles cannot access the nursery grounds during school hours. Asda delivery vehicles maintain controlled temperatures at all times

Premises Structure:• General• Walls• Floor• Ceiling• Drains

Structure of building is monitored by the S.S.O. and The City of Edinburgh Maintenance Team.

Any defects/concerns should be reported to the Senior Management team and the S.S.O.

Light Fittings/Covers As aboveCity of Edinburgh Council

Work Surfaces As above

Equipment/Utensils(list main items of equipment)

As aboveCookers-cleaned as used

Dishwashers-3monthly cleaning of filters.

Ventilation System, Canopy, Grease Filters As above

Monitoring/checking or any other appropriate records used by your business

Monitored and replaced as appropriate.


Position in the business; Principal Teacher Date; 23/11/16

The Maintenance House Rules are an essential component of your HACCP based system and must be kept up to date at all times.


STOCK CONTROL HOUSE RULESEnter a statement of your Stock Control House Rules in the table below: Describe

• Control Measures and Critical Limits• Monitoring including frequency

Delivery of Food Including:• ‘Use by’ Dates• ‘Best before’ Dates• Physical Condition

The member of staff who is on ‘snack’ is responsible for food deliveries. All labels are checked by the members of staff on snack. P.T. will oversee these checks.Frozen goods will be maintained at -18C. Any frozen food delivered above -15C will be rejected.Perishable food will be maintained between 1C and 4C and will only be out with this range for as short a time as possible. Any perishable food delivered above 8C will be rejected.

Storage Including:• ‘Use by’ Dates• ‘Best before’ Dates• Protection of Food

Fridge and freezer temperatures are recorded in the playroom kitchens twice daily.

All purchases are date checked. All opened products will be stored in air-tight containers and date of opening will be recorded with the product. Any products which are past or very close to their use by date will be disposed of safely. All best before dates will be monitored continually. Stock control is monitored by management.

Stock rotation Including:• Decanted Food• First-in-first-out• Damaged Stock

Dry goods will be decanted into dry, clean, air tight containers and date marked for use by and date opened.Food is not bought in bulk and first in-first out applies.Perishable food will not be decanted Damaged stock will be rejected

Labelling of bought-in High Risk Foods which have been removed from their original packaging

Limited High risk food on the premises. All decanted food is clearly date marked and contained in individual air tight containers on appropriate shelving

Labelling of High Risk Foods prepared on the premises N/A

Protection of Food Including:• Defrosting• Hot Holding• Service/Delivery

N/A

All service of food is immediate.


Monitoring is ongoing and 6 weekly checks will be completed on all non-perishable foods.


Position in the business; Principal Teacher

Date; 23/11/16

The Stock Control House Rules are an essential component of your HACCP based system and must be kept up to date at all times.

ALL-IN-ONE RECORD

To be completed daily and used as an alternative to the individual records: 'Delivery Record', 'Cold Food Record', Hot Temperature Record', 'Hot Holding Record' and ‘Off Site Temperature Record’

DATE:

DELIVERIES – You decide how many food items should be probed in each delivery

Supplier’s name

Details of food items

Van condition• Cleanliness• Separation of Raw and Cooked/Ready-to-eat food

Food temperature• Critical Limit - Chilled: ………

• Critical Limit – Frozen: ………

Food condition• Packaging/Contamination

Within date codes• ‘Use-by’ or ‘Best-before’

Corrective Actions• Reject Food• Review supplier• Review staff training

COLD FOOD RECORD

Refrigerators/Chill/Cold Display• Critical Limit

Unit Unit Unit Unit

Temperature checks (Recommended twice daily)

AM PM AM PM AM PM AM PM

Temperature checks are recorded twice daily in both kitchen areas. Temperature recording is monitored by management.

Freezers• Critical Limit

Unit Unit Unit Unit

Function checks(Recommended once daily)

Corrective actions are recorded on temperature check record.

Corrective Actions• Recheck Temperature• Consider if food safe to use• Review staff training•

HOT TEMPERATURE RECORD – You determine the monitoring frequency in your Temperature Control House Rules

Write Your Critical Limit for Cooking here:

Write Your Critical Limit for Cooling here: No cooling

Write Your Critical Limit for Reheating here: No reheating-immediate consumption

Food Item

COOKING COOLING REHEATING

TimeStarted

Cooking

TimeFinishedCooking

CoreTemp

TimeStarted

Cooking

TimeFinishedCooking

CoreTemperature

Corrective Actions:Cooking:• Continue cooking until your specified temperature achieved• Consider if food is safe to use/dispose of food which may be contaminatedCooling:• Consider if food is safe to use/dispose of food which may be contaminated• Revise cooling procedure/review staff trainingReheating:• Continue reheating until your specified temperature is achieved• Review staff training

Notes:

HOT HOLDING RECORD AND/OR OFF SITE TEMPERATURE RECORDYou determine the monitoring frequency in your Temperature Control House Rules

Write Your Critical Limit for Hot Holding and/or Off Site Temperatures:

Food Item Core Temp Time of Check

No hot holding on site

Corrective Actions:• Consider if food is safe to use•

Notes:

Manager/Proprietor's Signature Date

Remember to also complete the Weekly Record each week


WEEKLY RECORD RECORDS 5.9

The following ongoing checks should be carried out by the Manager or Proprietor during each working week and should be carried out by all businesses using ‘CookSafe’.

WEEK COMMENCING:

TRAINING Have the House Rules been followed? YES NO N/ANew Staff training including Induction RulesFormal Training/Retraining RulesOther Training

PERSONAL HYGIENE Have the House Rules been followed? YES NO N/AHand Washing RulesPersonal Cleanliness RulesProtective Clothing RulesIllness/Exclusion/Return to Work Rules

CLEANING Have the House Rules been followed? YES NO N/AAll specified equipment and areas cleaned as per cleaning scheduleCleaning Chemicals Rules to include contact time, application and dilution

CROSS CONTAMINATION PREVENTION Have the House Rules been followed? YES NO N/ARules on Delivery Rules on StorageRules on PreparationCooking and Cooling

PEST CONTROL Have the House Rules been followed? YES NO N/APest Proofing, Insect Screens/Fly-killing Devices RulesGood Housekeeping Rules

WASTE CONTROL Have the House Rules been followed? YES NO N/AWaste in Food Rooms and Waste Collection Rules

MAINTENANCE Have the House Rules been followed? YES NO N/APremises Structure RulesEquipment Rules

STOCK CONTROL Have the House Rules been followed? YES NO N/ARules on stock control measures

TEMPERATURE CONTROL Have the House Rules been followed? YES NO N/AHave the Temperature Control House Rules been followed?

RECORDS YES NO N/A

Have all necessary Temperature Checks been recorded using the correct recording form/s?

If the answer to any of the above questions is “NO” then enter the corrective action details in the table below

HOUSE RULES DEVIATIONS OBSERVED CORRECTIVE ACTIONS TAKEN

Manager/Proprietor’s Signature Date

MONTHLY PROBE THERMOMETER CHECKProbe thermometer recording details

Month

Reading in Iced Water

Reading in Boiling Water

Checked by

• The readings in iced water should be -1°C to +1°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated.

• The reading in boiling water should be between 99°C and 101°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated.

Date and Details of Yearly Calibration Date of next Yearly

Calibration

N.B. The electronic display unit should be checked at least once per year. Manufacturers may offer a calibration service.


REVIEWIt is essential that your HACCP based procedures are kept up to date. A review of your system must be carried out on a regular basis, ideally every six months or if any of the circumstances covered in the table below arise.

Use the table as a checklist of circumstances which may lead to a change or addition to your HACCP based system and record the changes you have made.Date of Review;reviews made June 2014, November 2014, February 2015, October 2015, March 2016, October 2016Allergens displayed January 2015Action Plan for infection control –February 2015 and reviewed at staff meetings.

REVIEWS RECORDED MANUALLY AND SIGNED BY P.T.

EXAMPLES Applicable?

yes or no

If YES, what changes are needed to your HACCP based procedures?

Summary of changes made, date and initials

Introduction of any new dish with substantially different process

Introduction of new equipment/supplier or delivery methods

Changes to premises layout

Changes to House Rules

A Local Authority inspection where deficiencies were noted

New information available on hazards and risks

Cleaning Chemical Changes

Staff Changes

Customer Complaint

Six Monthly Review (if applicable)

Other factors not mentioned above(detail)


Reviewed 23/11/16

TRAINING HOUSE RULES€¦ · Web viewAll best before dates will be monitored continually. Stock...

Documents

Transcript of TRAINING HOUSE RULES€¦ · Web viewAll best before dates will be monitored continually. Stock...