Social Services Quality Audit
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Client Support CATERING QUALITY AUDIT STANDARD FOR SOCIAL SERVICES Social Services Quality Audit Standard Good Practice Guide Minimum Standard Higher Standard Good Practice Ref Page 1 P 35 PREMISES Premises and equipment should be designed, constructed and maintained to control the risk of product contamination and to comply with all relevant legislation 1.1 The layout, design, construction and size of Regular inspections should be carried out by a • Construction materials should not premises should prevent product contamination, competent person to identify the effectiveness of include substances that may be and accumulation of dirt in inaccessible places. cleaning and highlight when maintenance and toxic, or may lead to product remedial work is required contamination. i.e. flaking paint or masonry plaster. 1.2 P4 Premises should allow sufficient working space and Risk assessments should identify the suitability of • Where space is restricted handling the operations and clearly document any controls storage to enable all operations to be carried out of low and high-risk foods can be properly under hygienic conditions. necessary to ensure staff and product safety. separated by time if the area to be used is thoroughly cleaned and disinfected between operations. 1.3 Food Production procedures should reduce any All procedures critical to food safety should be potential for ...
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| Publié par | Hamef |
| Nombre de lectures | 16 |
| Langue | English |
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CATERING QUALITY AUDIT STANDARD FOR SOCIAL SERVICES
Good tice Good Practice PrGaucide Ref Page
Social Services Quality Audit Standard Minimum Standard Higher Standard 1 PREMISES P 35 Premises and e ui ment should be desi ned, constructed and maintained to control the risk of roduct contamination and to comply with all relevant legislation 1.1 The layout, design, construction and size of Regular inspections should be carried out by a • Construction materials should not premises should prevent product contamination, competent person to identify the effectiveness of include substances that may be and accumulation of dirt in inaccessible places. cleaning and highlight when maintenance and toxic, or may lead to product remedial work is required contamination. i.e. flaking paint or masonry plaster. 1.2 Premises should allow sufficient working space and Risk assessments should identify the suitability of • Where space is restricted handling P4 storage to enable all operations to be carried out the operations and clearly document any controls of low and high-risk foods can be properly under hygienic conditions. necessary to ensure staff and product safety. separated by time if the area to be used is thoroughly cleaned and disinfected between operations. • Premises should be designed to avoid refuse being taken through food rooms for collection. • Recycling of waste should be considered where appropriate. • Equipment and materials should be cleaned according to their use. • The frequency should be clearly defined on the cleaning schedule. • Signs can be placed above sinks indicating their specific purpose.
1.3 Food Production procedures should reduce any All procedures critical to food safety should be potential for microbiological, physical and chemical documented. contamination risks. 1.4 Waste materials should be controlled to reduce the risk of product contamination.
1.5 Facilities for equipment, utensil washing and Separate sinks should be provided for food general purpose cleaning, should where preparation and equipment preparation in the appropriate, be adequately segregated from kitchen demands it. preparation. This can be either by time or location i.e. if the same sink is to be used for both food preparation and equipment washing it should be thoroughly cleaned
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1.6 1.7 1.8 1.9 1.10 1.11 1.12 1.13 1.14
Social Services Quality Audit Standard
• To aid cleaning all junctions between floors and walls and vertical wall angles should be coved. • Floors should slope sufficiently for liquids to drain to trapped gullies or channels. • All appliances connected to the drainage system should be provided with an effective grease trap and inspection point.
• A target of below 25C should be achieved for ambient temperatures
between each process. Floors should be durable, non-absorbent, anti-slip The frequency of cleaning and disinfecting the floor and easy to clean. should be specified on the cleaning schedule. They should also be designed to prevent pooling of water in normal use. Floor surfaces should be maintained in good repair. Floors should be resistant to acids, grease and salts. Drainage should be designed and maintained to External drains should be regularly inspected and minimise risk of product contamination and have periodically cleaned with disinfectant. sufficient fall to allow all solid and liquid waste to flow away. Ceilings should be designed to prevent A programme of high level cleaning should be accumulation of dirt, reduce condensation or mould implemented and specified on a cleaning schedule. growth and be capable of being easily cleaned. Competent persons following health and safety guidelines should only carry out high level cleaning. Natural or mechanical ventilation should be provided to ensure that heat and humidity does not compromise food safety. Extract ventilation units should have an interlocking A programme of high level cleaning should be system fitted and flow from clean to dirty areas. implemented and specified on a cleaning schedule. The grilles should be regularly cleaned. A competent person following health and safety guidelines should only clean the grilles. Where external storage is necessary, items should External storage areas should be locked to reduce • External storage should be kept to a be protected from contamination and deterioration the risk of product contamination minimum Adequate lighting should be available in all staff All light fittings should be shatterproof • All glass light fittings should be changing facilities, food preparation, food storage covered with appropriate plastic and kitchen service areas. diffusers. Lighting should be sufficient to allow safe handling • Recommended illumination levels and effective cleaning. range from 150 lux in storerooms to 500 lux in food preparation areas. Walls should be in good repair and clean Wall surfaces immediately behind food preparation • Wall / floor junctions and corners areas or equipment should be able to be periodically should be coved. This is usually to disinfected. The frequency should be indicated on a height of 1.80m. ni g schedule. the clea n
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Social Services Quality Audit Standard 1.16 Walls shall be smooth, impervious, non-flaking, Walls should be lined with plastic or stainless steel • Internal solid walls are preferable to durable, light coloured and easy to clean. cladding. those with cavities. 1.17 Wall tiles or cladding should be clean and be in a good condition. 2 P46 REFUSE Adequate systems for the collection, collation and disposal of waste material should be implemented . Sufficient numbers of foot operated, lidded waste • Waste from the food preparation 2.1 Internal food waste bins should be clean. Internal waste bins should not have lids unless they are foot bins should be provided to avoid the overflow of areas should be removed at the end operated. waste. of the day. Food waste should be removed regularly from the Cleaning schedules should ensure that refuse • All refuse containers should be kitchen and stored in lidded bins or co ntainers until containers are frequently cleaned and disinfected lined with plastic liners, which can removal from site. inside and outside. be easily removed and secured to reduce the risk of contamination. 2.2 Waste disposal should meet legislative requirements. Waste should only be removed by licensed contractors 2.3 External waste collection containers should be non- External waste collection containers and skips • External bins should have wheels to porous, easy to clean and have close fitting lids to should be managed in such a manner as to facilitate easy of cleaning minimise pest ingress. minimise risk to the health and safety of all persons on the premises. 2.4 The area surrounding the waste containers should The external area should be regularly cleaned, be constructed of hard wearing material that allows inspected and included on the cleaning schedule. effective disinfection and cleaning. 3 PEST CONTROL P47-48 The kitchen manager is responsible for minimising the risk of pest infestation in the kitchen. 3.1 A competent person should carry out regular Detailed records of inspections, recommendations • Location of all pest control inspections of the kitchen premises and necessary action undertaken should be kept measures should be identified on a plan / diagram of the site 3.2 All entry points should be suitably protected to prevent ingress of the following pests insects, rats, mice and birds. 3.3 On identification of pest activity corrective Service contract with external pest control treatments should only be placed by a competent contractors should be clearly defined and reflect 3
Social Services Quality Audit Standard person or pest control company. activities of the site 3.4 Correctly sited Electric Fly Killers should be The contents of Electric Fly Killer trays should be • Documentation should detail safe provided emptied and inspected regularly to assess the use and application of baits by effectiveness. competent persons 3.5 Drains should be regularly cleaned and disinfected Drains should be fitted with screens and traps to to prevent the build up of food debris and fatty prevent pest entry deposits. 3.6 Raw materials, packaging and finished products should be stored so as to minimise risk of contamination. 3.7 Where windows are present and designed to be Fly screens should be removable to facilitate opened for ventilation they should be adequately cleaning screened for pest control. 3.8 Doors must be close fitting and pest proofed Fly chains should be fitted where external doors open directly from food preparation areas. 3.9 Where external storage is necessary for storage, precautions should be taken to prevent pest ingress. 4 EQUIPMENT P36 Equipment should be suitably designed for the intended use and consideration given to minimise the risk of contamination to the product 4.1 Equipment should be constructed of non-flaking, All equipment should be properly specified before • Equipment should be designed to P38 non-corrosive materials and have smooth, durable installation and commissioning. allow for easy dismantling and surfaces to allow for effective cleaning. access to all parts for cleaning. 4.2 Only trained and competent members of staff will be Records of training must be kept and updated when permitted to use dangerous machinery. new equipment is installed. 4.3 Equipment should be positioned to give access for Heavy equipment should be fitted with casters to servicing, cleaning and facilitate safe use. give adequate access for servicing and cleaning 4.4 Equipment should be maintained, serviced and • Equipment that is no longer used operated to produce safe and legal product should be removed from the premises. 4.5 All dangerous machinery should be positioned to A documented risk assessment should be carried minimise the risk of injury and be clearly identified out on all dangerous equipment and persons using with the appropriate hazard warning signage. it. 4
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5.2
5.3 5.4 6 6.1 6.2
Social Services Quality Audit Standard
HOUSEKEEPING AND HYGIENE P39-40 Appropriate standards of hygiene and housekeeping should be maintained at all times . The internal surfaces of the food preparation and The kitchen manager should periodically check the • Non-food contact surfaces e.g. high storage areas, fixtures, fittings including heavy and effectiveness of the cleaning procedures. level wall surfaces, extraction light equipment should be visually clean and in a ventilation etc should be periodically good state of repair. cleaned by a competent person. • The frequency should relate to the build up of dirt and grease. Cleaning schedules should be in place maintained A cleaning schedule should identify; • A clean as you go policy should be and displayed in a prominent location. • The task to be done. operated • Frequency • Cleaning material and chemicals to used. • The method, including strip down and reassembly of the equipment • Safety precautions • Who completes the job The standard expected Cleaning tasks should be controlled to prevent Disinfect ion processes should be in place, where • There should be a separate P41-44 chemical contamination. applicable, to control the microbiological risk. cleaning schedule for every piece of equipment. Cleaning and housekeeping should be effective and A method of recording completed tasks against the carried out in accordance with the cleaning cleaning schedule should be implemented. schedule. MAINTENANCE P5 Competent persons should only carry out equipment A system of planned servicing and maintenance or building repairs and / or maintenance should be in place covering all items of equipment which are critical to product safety legality and quality All equipment, building repairs or maintenance Outside contractors and all engineers should be • A system should be in place should ensure that the safety or legality of the aware of and adhere to hygiene standards whereby all parts removed during product is not jeopardised during maintenance maintenance are accounted for
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Social Services Quality Audit Standard operations 6.3 Cleaning, replacing light fittings and glass should be done in a manner to minimise contamination 6.4 When repair work is complete the equipment and The kitchen manager should oversee all repair work surrounding area should be thoroughly cleaned and ensure it is completed to expected standard. before restart of food preparation. 6.5 A competent person should test all gas and portable Certificates of compliance should be retained and electrical appliances annually. be readily available for inspection and audit. 7 PURCHASING P59 The kitchen mana er is res onsible for controllin all urchasin rocesses, which are critical to safet , le alit and quality 7.1 Raw material suppliers should be assessed for their A list of all raw material suppliers should be kept • A list of suppliers should be held ability to supply safe and legal produce. and accessible at all times detailing the means of approval. The method should be based on risk assessment 7.2 Raw material deliveries should be documented and Raw material procedures will define how exceptions P8 checked for quality, shelf life, pest infestations and will be handled. damage. Raw materials should be removed from outer packaging outside the food preparation areas to eliminate risks of contamination 8 STORAGE All foods which is handled, stored, acka ed, dis la ed and trans orted shall be rotected a ainst an contamination to render the food unfit for human consumption. 8.1 Suitable and sufficient provision of chilled storage Equipment, packaging and raw • should be available to ensure the safety, legality materials should not be stored and quality of food. under food preparation work surfaces. 8.2 Suitable and sufficient racking and or shelves Preparation and storage room temperatures should • Very high ambient temperatures should be available in the dry store to ensure the ensure that product maintains its safety and quality and high humidity should be safety, legality and quality of food. To facilitate ease throughout its stated shelf life. avoided. of cleaning and reduce the risk of pest infestation food should not be stored on the floor. Areas used should be kept clean and tidy to 6
Social Services Quality Audit Standard minimise the risk of foreign bodies and to prevent harbourage of pests. 8.3 Suitable and sufficient provision of frozen storage should be available to ensure the safety, legality and quality of food. 8.4 All raw and finished products must be clearly A system of ‘Day-dotting’ or colour coding can be labelled with date of production or use by / best introduced to facilitate and simplify product shelf life. before dates to facilitate effective Stock Rotation 8.5 Raw and cooked foods should be covered, labelled Where raw materials are decanted into sealed • Durable, easy to clean containers and stored in an appropriate manner to prevent containers, labels with details of the product and with tight fitting lids should be used cross contamination. best before or use by dates, should be firmly to store foods. attached. 8.6 Particular consideration should be given to the All foods produced from nuts or nut derivatives storage, use and handling of ingredients which should be clearly labelled at the point of sale. constitute a safety issue, i.e. peanuts. 9 PROCESS CONTROL The rocess flow must ade uatel control all h sical, chemical and microbiolo ical risks to roduct from deliver to finished product. It must also comply with all relevant legislation. 9.1 Product packaging should be appropriate for its • Packaging, wrapping and catering intended use and stored under conditions which disposables should be stored away minimise the risk of contamination and deterioration. from raw materials and finished product. 9.2 Packaging should comply with all relevan food t safety legislation and be suitable for its intended use. 9.3 Where staples or other items are used which are Packaging should be free from staples and other likely to cause contamination in packaging, items, which are likely to cause contamination. appropriate precautions should be implemented. 9.4 Packaging from deliveries should be thoroughly Deliveries acceptance should be documented. checked on arrival for damage and the absence of . pests. 7
Social Services Quality Audit Standard
9.5 Chopping boards should be in a good condition, Colour coded chopping boards should be used to non-absorbent, resistant to stains and durable. keep raw and high-risk foods segregated. 9.6 All freshly prepared, part used, decanted or re- A system of ‘Day-dotting’ or colour coding can be packaged ingredient or finished product will clearly introduced to facilitate and simplify product shelf life. indicate shelf-life e.g. day of production and/or use/by or best before. 9.7 High risk food must reach a core temperature which ensures that all bacteria are either killed or reduced to a safe level. 10 PHYSICAL AND CHEMICAL PRODUCT CONTAMINATION. 10.1 Appropriate storage facilities should be provided for The chemical store should be lockable and fire the storage of chemicals which reduces the risk of proof. contamination of raw or finished product. 10.2 Chemicals should only be purchased from approved A documented list of all approved chemicals should suppliers. be readily accessible. These will include the corresponding chemical data sheets for each chemical 10.3 A competent person should carry out regular Regular documented audits will identify the potential inspections to identify areas in need of maintainace risk of contamination from damaged building fabrics or repair. and structures. The correct reporting structure should be followed. 10.4 The use of wood and glass within raw materials, A procedure for glass and hard plastic breakage • All glass windows should be preparation, delivery and storage areas should be should be identified and include all areas within food protected against breakage eliminated, where appropriate preparation and storage 11 TRANSPORT P70-72 Conve ances and containers used for trans ortin foodstuffs must be ke t clean and in ood re air and condition in order to protect foodstuff from contamination. 11.1 All vehicles used for transportation of raw materials, Where appropriate procedures should be in place in • Food and no-food items may be semi processed product and finished product should the case of vehicle breakdown. delivered in the same vehicle be suitable for the purpose, maintained in good These procedures must ensure product safety, providing that both are adequately repair and in hygienic condition. legality and quality. separated and wrapped to ensure
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Social Services Quality Audit Standard there is not risk of spillage or contact that may contaminate the food. 11.2 Refrigerated transport should be capable of Refrigerated transport should be incorporate maintaining product temperature within temperature data logging devices which can be specification, under maximum load, whilst the checked to confirm time/temperature conditions product is stored on the vehicle. 11.3 Where contract refrigerated transport is used for Calibrated hand held temperature probes should be deliveries, documented procedures should be in used to test the temperatures of chilled and frozen place to ensure product temperatures are met. foods on delivery. Delivery temperatures should be recorded. A documented procedure should identify the necessary action in the event of temperatures being outside legal parameters. 12 STAFF FACILITIES Staff facilities should be designed and be operated so as to minimise the risk of product contamination 12.1 Outdoor clothing and other personal items should Lockable cabinets should be provided for staff to • Changing facilities should provide be stored separately from work wear within the secure personal belongings clothes hooks and a mirror to changing facilities ensure headwear is correctly fitted. 12.2 Changing facilities should be provided for all Changing areas should give personnel direct access • There should be an intervening personnel, prior to entry to food preparation areas. to preparation areas without having to go outside ventilation space between toilets and food rooms. Food should not be stored in this area. 12.3 Suitable and sufficient hand washing facilities Where possible paper towels and dispensed liquid • If nailbrushes are used they should should be provided. These should be easily antibacterial soap should be available at all times. be washed and sanitised daily. accessible and sited at appropriate points within • Alternatively disposable nailbrushes food preparation areas may be used. 12.4 Toilets must not open directly into production, Toilets should be regularly cleaned and inspected. • Separate toilets facilities should be packing or storage areas. Details of frequency should be listed on the cleaning provided for catering staff and The number of toilets provided should be based on schedule. guests and other visitors. the Workplace (Health and Safety and Welfare) Regulations 1992. 9
Social Services Quality Audit Standard
P50
13 PERSONAL HYGIENE Every person working in a food handling area shall maintain a high degree of personal cleanliness. 13.1 Personal cleanliness is taken to include hygienic practises and habits which if unsatisfactory may expose food to the risk of contamination. 13.2 Fingernails should be kept short, clean. • Strong perfume and aftershave Nail varnish and false fingernails should be should not be worn. prohibited. • Make up should not be worn during food preparation. 13.3 Jewellery, watches and facial piercing should not be worn with the exception being a plain wedding band. 13.4 A blue, waterproof plaster should cover all cuts and The first aid box should readily accessible and graces on exposed skin. clearly marked with the appropriate signage. 13.5 Smoking should only be permitted in designated The premises should have a NO SMOKING policy. areas and in accordance with County Council Policy. Smoking whilst wearing protective clothing should not be permitted. 13.6 Hand cleaning should be performed at a frequency Employees should receive as part of their induction that is appropriate a copy of the company hygiene rules. They should also sign to confirm acceptance of rules. 14 MEDICAL SCREENING P51 No erson, known or sus ected to be sufferin from or to be a carrier of a disease likel to be transmitted throu h to food shall be permitted to work in any area that is likely to directly or in-directly contaminate food. 14.1 The company should have a procedure for all A return to work form should be completed following • A health questionnaire should be permanent and temporary employees to notify any a period of illness, holiday abroad or absence from completed prior to catering staff relevant infectious diseases or conditions, which work. commencing food-handling duties. they may be suffering or have in contact with.
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