The purpose of this policy is to support food safety and food hygiene for everyone when food is served or prepared at any part of the [FAITH INSTITUTION] facilities. We recognise that compliance with health and safety is fundamental to any food activity and for the health and well-being of everyone who eats any food served or prepared at the [FAITH INSTITUTION] premises.
Everyone who uses or hires any part of the [FAITH INSTITUTION] premises and intends to serve or prepare food, must read, understand and comply with this policy.
If you serve food at [FAITH INSTITUTION] premises, you must:
- Make sure the food is Halal, clean and safe to eat according to the Food Safety and Hygiene Regulations.
- Make sure you do not treat food in a way that makes it harmful to eat.
- Make sure the food is the same quality that you say it is.
- Make sure you do not mislead people by the way food is labelled or described.
- Keep records of where you got food from and show this information to anyone including the [FAITH INSTITUTION] Office on demand.
- Withdraw unsafe food and complete an incident form (available from the [FAITH INSTITUTION] Office) and return it to the [FAITH INSTITUTION] Office.
- Tell people why food has been withdrawn.
- All users/hirers of the community room or any other part of the [FAITH INSTITUTION] premises who wish to serve or prepare food at the [FAITH INSTITUTION] premises must read and understand this Food Hygiene and Safety Policy before serving/preparing food at the [FAITH INSTITUTION] premises. Any medical conditions or allergies must be taken into account during food serving/preparation.
- Avoid serving raw or half-cooked eggs (or uncooked foods made from them) to vulnerable people such as the elderly and the sick (all eggs should be cooked until they are hard — both yoke and white).
- Food brought to the [FAITH INSTITUTION] premises must be Halal, clean and safe to use and prepared according to the food hygiene and safety regulations.
Management of Food Safety
- When staff/volunteers work in a food preparation area, at least one of them must have a valid basic food hygiene certificate.
- Staff/volunteers should adhere to HACCP (Hazard Analysis and Critical Control Point) and COSHH (Control of Substances Hazardous to Health) guidelines.
- Staff/volunteers should be trained in emergency procedures and how to shut-off gas/electricity when in the kitchen.
- Anyone who has or has had vomiting or diarrhoea should be clear for 48 hours before working with food.
- Food must be served on appropriate crockery that has no sign of wear or damage.
- Electrical appliances in a kitchen are to be protected by circuit breakers.
- Make sure that everyone wears appropriate protective clothing at all times when preparing food.
- Make sure that all people helping with food preparation and food serving also wear protective clothing.
- Wear sensible foot wear, not open sandals.
- Any items of jewellery (other than a band ring or small earrings) that cannot be removed must be covered with a blue plaster or blue gloves should be worn.
- Keep the nails clean. Do not wear false nails, nail extensions or nail varnish.
- Tie back or cover hair (male or female) and do not use grips or clips.
- Wash hands with anti- bacterial soap, before preparing food and after:
- Going to the toilet.
- Handling waste/ carrying out cleaning.
- Blowing the nose or touching other parts of the body likely to have bacteria, for example, nose, mouth, hair, ears.
- Food should be prepared in a suitable environment.
- All work surfaces should be washed down and then cleaned with an anti-bacterial agent before starting food preparation.
- All spills should be wiped up immediately.
- Spills on carpets must be reported to the [FAITH INSTITUTION] contact person immediately.
- Prepare raw and cooked foods in separate areas.
- Keep food covered.
- Perishable food (like milk) must be stored at the correct temperature below 5 degree centigrade in a refrigerator when not being used.
- Store dried foods in airtight containers, clearly label them and write down the use by date.
- Always keep the food covered.
- Dispose off the waste properly.
- Keep a lid on the dustbin and wash hands after using it.
- Wash all fresh fruit and vegetables thoroughly before use.
- The water used for washing up should be 60 degree centigrade.
- Keep the tea towels clean and store in a dust-free place.
- Use clean dishcloths and tea towels for each food session.
- Wash the tea towels and dish cloths after each session.
- Wash or wipe all aprons down with an anti-bacterial product after use.
- All electrical equipment must be PAT tested (unless it is less than a year old).
- Count the sharp knives before use and after use. Lock them away in a secure cupboard.
- Place hot equipment away from easy access until it has cooled down and then securely locked away.
- After using a halogen hob, place a pan of cold water on the hob until it has cooled down.
- Display the appropriate First Aid, COSHH and Emergency notices.
- Risk assessment/hazard cards will be displayed near equipment to warn users of its potential hazards.
- Report all equipment failure to the [FAITH INSTITUTION] office as soon as possible. It will make sure that any defect in any equipment is repaired as soon as possible. Until a piece of equipment is repaired, it will be kept out of use and a notice will be attached to it.
- [FAITH INSTITUTION] Office will keep a list of all equipment, its source of purchase and its condition.
- If needed, consult a First Aider. See the list in the [FAITH INSTITUTION] premises.
- Ensure that the kitchen first aid box is kept fully stocked.
- Complete accident forms and file in the [FAITH INSTITUTION] Office.
Click here to download the template.