Food hygiene and service policy.pdf - NHS North Somerset

FOOD HYGIENE 

AND SERVICE 

POLICY 

Author(s): 

Lead Clinician (if 

appropriate): 

In consultation with: 

To be read in 

association with: 

Ratified by: 

Issue/Ratification date: May 2010 

Review date: May 2012 

Gwen Hobbs 

Head of infection Control Suzanne 

Golding-Ellis 

Associate Director of Nursing 

Clinical Matron CCH 

Infection Control Lead Nurse 

Catering Manager NBT 

Health & Safety Manager 

Standard Infection Control Policy , 

Hand Hygiene Policy 

Waste policy 

Uniform and Dress code Policy 

Pest Control Policy 

Cleaning Policy 

Outbreak Policy 

Professional Executive Committee 

If you require this document in a different 

format, please telephone the Corporate 

Manager on 01275 546717 

 

Doc File Reference Issuer: Policy No: Issue Date: Issue No: Review Date: Page: 

Food Hygiene and 

Service Policy 

PS 244 05/2010 1 05/2012 1 of 20

North Somerset PCT 

Document status: Current 

Version Date Comments/Consultation 

V7 24 02 10 Clive Butler – Catering Manager NBT 

Sue Hinchley – Locality Manager – No 

Comments 

Suzanne Golding-Ellis – Head of Infection 

Control – No comments 

Alan Stewart – Deputy Matron – No comments 

Darren Stewart – Clinical Matron – No 

comments 

3 Julie Clatworthy – Director of Nursing 

5 09/09/2009 Tracy McAinsh - Senior Infection Control Nurse 

Provider Services – Comments added 

5 04/09/2009 Vicki Lovis – Estates & Facilities Manager 

comments added 

6 15/2/10 Darren Stewart – Clinical Matron - minor 

adjustments 

7 Doreen Jones – Health & Safety Manager – 

minor adjustments 

Date 

Authors Name: 

If you need further copies of this document please telephone …………on 

…………………… 

If you need this document in a different format please telephone ………………… 

on ……………………. 

 

 




PS 244 05/2010 1 05/2012 2 of 20

PART 

Contents 

1. Introduction 6 

2. Aims 6 

3. Roles and Responsibilities 7 

4. Training and Competence 8 

5. Temperature Control 8 

6. Delivery and Receipt 9 

7. Storage 9 

8. Preparation 13 

9. Cooking of Food 14 

10. Food Services 15 

11. Staff 15 

12. Personal Hygiene 16 

13. Sink Usage 17 

14. Waste 18 

15. Pest Control 18 

 




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PART 2 

Appendix 1 

The role of the Environmental Health Officer 

With regard to food hygiene 19 

Appendix 2 

Regeneration and Service of Cook 

– Chill Food Ward Areas 

Hazard Analysis & Critical Control Points 

(HACCP System) 29 

 




PS 244 05/2010 1 05/2012 4 of 20

PART 1 

1. INTRODUCTION AND DEFINITIONS 

1.1 It is the responsibility of NHS North Somerset to provide safe 

wholesome meals and a catering provision service for its patients, staff 

and customers. 

• All food preparation and food handling (whether used by Facilities 

Staff, Clinical and Administrative Staff or patients) areas should be 

maintained to safe and hygienic standards as stipulated by current 

legislation. 

• The Food Hygiene (England) Regulations 2006 

• The Health and Safety at Work Act 1974. 

The Hospital Manager and Chef have a commitment to identify the 

potential food hazards within their operation and implement effective 

control and monitoring procedures at those points critical to food 

safety. The Chef is accountable to the Hospital Manager. In areas 

where staff are provided with the facilities to prepare their own meals 

and beverages this policy should be brought to their attention. 

1.2 Definition 

The definition of a food handler is anyone involved in the handling or 

preparation of food goods and beverages. This therefore includes 

such groups as catering staff, domestic staff, portering staff, nursing 

staff, all care staff, therapy staff and patients. 

It is imperative that the Food Safety Policy is brought to the attention of 

all these groups of people within the Trust. 

2. AIMS OF THE POLICY 

2.1 NHS North Somerset will ensure that this policy is brought to the 

attention of all food handlers within the Trust. This policy will also be 

regularly reviewed and updated in accordance with developments in 

legislation and with particular reference to identifying points that are 

critical to food safety. 

The aims of this policy are: 

• To encourage staff to think about food hazards. 

• To establish procedures which will promote awareness of Food 

Hygiene amongst all staff. 

• To ensure that due diligence is practised. 

• To share best food and hygiene practice 

 




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• To involve staff at all levels to be aware and committed to safe food 

production. 

• To satisfy current legal requirements 

• To minimise the risk of customer complaints or other action against 

the Trust. 

3. ROLES AND RESPONSIBILITIES 

The Chief Executive has overall responsibility on behalf of the North 

Somerset Primary Care Trust for managing all aspects of health and safety. 

3.1 The Nurse Director will ensure mechanisms are in place: 

 




PS 244 05/2010 1 05/2012 6 of 20 

 

• To ensure that this policy is adhered to by staff and that resources 

are available to ensure effective implementation 

3.2 Director of Provider Services and Senior Managers will ensure that: 

• Appropriate resources are allocated to adequately control risks 

associate with the service of food identified in the risk assessment 

process, including the provision of suitable information, instruction, 

training and supervision for staff is provided. 

• The procedures and guidelines identified in this policy are adhered 

to and 

• That arrangements are monitored following incidents relating to 

food service 

• Appropriate support arrangements continue to be available for 

those who are involved in or affected by such incidents. 

• Staff attend the Food Hygiene and Infection Control training, 

including refresher and update Courses as per training matrix. 

3.4 Direct Line Managers: It is the responsibility of direct line managers 

to ensure that all clinical staff are aware of the availability of and 

familiar with the Food Hygiene and Service Policy 

3.5 The Infection Control Lead Nurse for the hospital in liaison with the 

Infection Control Lead nurse for Provider Services will ensure the 

availability of up to date guidance and advice on measures to avoid the 

transmission of infections between patients and staff. 

3.6 Employee Responsibilities 

All employees have a general duty to take reasonable care of their own 

safety and that of others who may be affected by their actions, which 

includes the prevention of risk of the transmission of infections to 

patients and other staff. 

All employees must further ensure that they will:

• Co-operate with the PCT to enable it to meet its obligations in 

respect of Food hygiene and service 

• Make full and proper use of the control measures identified, 

including the use of personal protective equipment 

• Act in such a way as to prevent the risks of the transmission of 

infections to patients and other staff 

• Report any accident or incident in accordance with the provisions 

of the Incident Reporting Policy 

• Attend Food Hygiene and Infection Control training, (as per training 

matrix) including refresher and update courses as identified. 

• Clevedon Hospital has a designated lead for infection control (The 

Clinical Matron) who will take responsibility for implementing best 

practice, education, updating the policy, audit and surveillance for 

Infection Control measures. The designated lead will liaise monthly 

with the PCT infection control lead nurse. 

4. TRAINING AND COMPETENCE 

4.1 All staff involved in the food safety chain must be able to demonstrate 

competence and theoretical understanding of food hygiene and the 

prevention of infection 

4.2 All staff will have a working knowledge of the current legislation, 

national guidelines, organisational policies & protocols. 

4.3 All staff will have a working knowledge of working within your sphere of 

competence and of when to seek advice. 

4.4 All staff involved in the food handling chain must have attended a 

recognised training course and be assessed as competent. 

The register of training will be maintained by the PCT training 

department. 

5. TEMPERATURE CONTROL 

5.1 It is a legal requirement that the fridge temperature should be below 5° 

and that temperature checks are completed throughout the entire food 

chain (from delivery to consumption). Foods are checked on arrival 

and when stored. Defrosting of foods is rare as items are mainly 

cooked from fresh. 

 




PS 244 05/2010 1 05/2012 7 of 20

6. DELIVERY AND RECEIPT 

6.1 Under the Assured Safe Catering System all food purchased for the 

Trust is sourced through NHS suppliers and comply with the following 

legal requirements 

• High risk food will be delivered chilled between 0 - 4°C* 

• Fresh meat poultry and fish will be delivered chilled between 0 - 

4°C. Fresh fish preferably should be iced. 

• Frozen foods will be delivered at or below -18°C. There must be no 

evidence of defrosting or freezer burn. 

• Cook-chill products will be delivered at 3°C. 

* High risk foods are usually those which contain protein and are 

intended for consumption without treatment which would destroy 

such organisms. 

e.g. 

i. all cooked meat and poultry; 

ii. cooked meat products, including gravy and stock; 

iii. milk, cream, artificial cream, custards and dairy produce; 

iv. cooked eggs and products made with eggs, for example 

mayonnaise, but excluding pastry, bread and similar baked goods; 

v. shellfish and other seafood, for example, oysters; 

vi. cooked rice 

Food that does not reach these standards will be rejected at the point 

of delivery and returned to the supplier. 

7. STORAGE 

7.1 The correct storage of foods is important to ensure adequate provision 

throughout the year. Failure to ensure satisfactory conditions of 

temperature, humidity stock rotation, and the integrity of packaging can 

result in problems of unfit or spoiled food but will at the very least, 

result in a considerable reduction of shelf life. 

7.2 Product Date Codes 

To ensure good stock rotation and compliance with the Food Labelling 

Regulations, all foods with the exception of unprepared and uncut fruit 

and vegetables, sugar, wine, salt, fresh bread must be date coded. 

Produce delivered by nominated suppliers will be date coded as part of 

the purchase specification. 

Date codes are classified under two headings: 

 




PS 244 05/2010 1 05/2012 8 of 20

“USE BY” 

“BEST BEFORE” 

– applied to highly perishable, “high risk” products 

such as cooked meats, dairy products. 

- applied to perishable and non perishable foods, 

e.g. cereals and packed products, cans, bottles … 

usually with a shelf life of over three months. 

All products must be used before the expiry of these dates but care 

must be taken when using products to check labelling instructions, 

which may indicate, for example … 

~ refrigerate after opening 

~ use within three days of opening 

It is a direct offence to have food in possession beyond its use by 

date. 

The rule FIRST IN ~ FIRST OUT should always be applied. 

Opened packs of food should be decanted into clean containers 

with close fitting lids labelled and date coded. 

7.3 Refrigeration 

 




PS 244 05/2010 1 05/2012 9 of 20 

 

Refrigeration is a method of storage by which spoilage is delayed but 

not prevented. 

The temperature which must be maintained at under 5° on all fridges 

and should be recorded on a daily basis. 

The following rules should be applied when storing food in a 

refrigeratorn 

• High risk foods should be stored between 0 - 4°C.* 

• Fresh meat, poultry and fish should be stored between 0 - 1°C. 

• Frozen foods to be stored at or below - 18°C. 

• Cook-chill products to be stored between 0 and 3°C. 

* High risk foods are usually those which contain protein and are 

intended for consumption without treatment which would destroy 

such organisms. 

e.g. 

i. all cooked meat and poultry; 

ii. cooked meat products, including gravy and stock; 

iii. milk, cream, artificial cream, custards and dairy produce; 

iv. cooked eggs and products made with eggs, for example 

mayonnaise, but excluding pastry, bread and similar baked goods; 

v. shellfish and other seafood, for example, oysters;

vi. cooked rice 

7.4 Site and Situation 

 




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Refrigerators should be easily accessible and not be positioned near to 

any heat source. Ideally they should be in well ventilated areas away 

from direct sunlight. 

7.5 Loading 

Refrigerators should be packed in a manner which allows air 

circulation. All food should be covered to prevent drying out, cross 

contamination and the absorption of odour. Food packaging should not 

be stored as this may introduce contamination into the refrigerator. If 

space is limited, the highest risk foods should be given priority and 

should be stored at the rear of the refrigerator above raw foods. 

7.6 Cleaning 

This should take place at least on a weekly basis using food safe 

chemicals D10 All Purpose Cleaner/Sanitizer. Spillages should be 

cleaned as soon as they occur. After cleansing, the surfaces need to 

be completely dried. If the refrigerator does not defrost automatically 

defrosting should take place at least once a week to ensure that there 

is no build up of ice. 

7.7 Maintenance 

Refrigerators should be serviced on a regular basis, at least twice a 

year 

7.8 Selecting Refrigerators and Freezers 

The following factors should be considered: 

• Operating Temperatures – Units must be capable of maintaining 

satisfactory storage temperatures in busy kitchens. Fan-assisted 

cooling is essential to circulate cold air throughout the storage 

compartment and maintain uniform temperatures. 

• Construction – Should be considered to facilitate easy cleaning. 

Large motors are best positioned outside as they generate heat and 

collect dust. Ideally doors and floors should be stainless steel to 

provide the greatest resistance to impact change. 

• Automatic Defrost – Ensures that the coil remains free of insulating 

ice, and keeps down the running cost. It is also useful if there is a 

light which indicates when the unit is on automatic defrost.

• Thermometers – Should be located externally and be easily 

readable with the door(s) closed. Regular temperature checks 

using an independent thermometer should also be made. 

7.9 Operating Temperatures 

The operating temperature and hence the storage period for food can 

be identified by using the star rate system. 

RATING OPERATING TEMP. ° STORAGE 

1 STAR -6 1 WEEK 

2 STAR -12 1 MONTH 

3 STAR -18 3 MONTHS 

4 STAR -24 6 MONTHS 

 




PS 244 05/2010 1 05/2012 11 of 20 

 

Food produced, prepared and frozen by the Trust has a shelf life of 

thirty days. 

Frozen food from suppliers should be stock rotated and used before 

the expiry date. 

7.10 Protection of food during storage 

A common fault found in most food premises is that food is poorly 

wrapped, thus allowing contamination, oxidation and dehydration. All 

food should be stored in air tight packaging which is date coded. 

7.11 Thawing of frozen food 

The following steps should be taken to avoid cross contamination 

during thawing: 

• Removal external packaging and place in container. 

• Defrost food away from other high risk foods ideally in a thawing 

cabinet (12- 15°C). 

• Clean contaminated work surfaces e.g. chopping boards. 

• Leave sufficient time. 

• Dispose of any raw juice carefully. 

• Cover defrosted food and put in refrigerator 

7.12 Dry Goods Storage 

Dry good require protection from: 

- Low temperatures 

- Damp

This requires 

- Excessive heat 

- Direct sunlight 

- Pests 

- Steady temperatures of 10 - 15°C 

- Ventilation (relative humidity 50-60%) 

- Pest proof structure 

- Shelving and structure which can be cleaned easily 

- Products stored off the ground 

- Routine cleaning 

- Stock rotation 

8. PREPARATION 

8.1 Thawing of Frozen Food 

It is important that frozen foods are allowed to defrost under controlled 

conditions i.e. in a refrigerator. This is to ensure that the bacterial 

loading is kept to a minimum whilst defrosting is thorough. If frozen 

foods, particularly poultry, are not thawed property prior to cooking, 

then cooking may be inadequate and bacteria could survive. 

To ensure the safe defrosting of food and avoid cross contamination 

the following steps should be taken: 

i. Removal external packaging and place in container. 

ii. Defrost food away from other high risk foods ideally in a thawing 

cabinet (12- 15°C). 

iii. Clean contaminated work surfaces e.g. chopping boards. 

iv. Leave sufficient time. 

v. Dispose of any raw juice carefully. 

vi. Cover defrosted food and put in refrigerator 

8.2 Preparation Surfaces and Equipment 

After each use, food preparation surfaces must be cleaned to remove 

all loose food debris, washed down with an appropriate hot water and 

detergent solution, rinsed off and let to air dry. 

Food preparation equipment should also be cleaned after each use. 

Cleaning schedules should be in place which will ensure that all 

equipment in a food preparation area is cleaned regularly. 

8.3 Contamination 

 




PS 244 05/2010 1 05/2012 12 of 20

To avoid cross contamination it is important that the same equipment is 

not used for handling raw and high–risk products without being 

disinfected. To prevent it from occurring it is recommended that 

different colours are used. Colour coding may be extended to include 

washing facilities, trolleys, protective clothing and packaging material. 

8.4 Equipment Maintenance 

All items of equipment used in connection with the transportation, 

storage, production and service of food must be in a good repair and 

condition. Maintenance of such equipment is an integral component of 

the Trust’s Due Diligence management obligations. The Trust, is, 

therefore, committed to a pro-active and systematic assessment of 

equipment needs. 

Equipment in need of repair should be reported immediately to the 

hospital matron and repair and/or replacement actioned by the Hospital 

Matron. 

Old equipment which has deteriorated with age becomes incapable of 

being cleaned thoroughly. Cracked, chipped, broken and badly pitted 

equipment allows the harbourage of dirt and bacteria and should be 

replaced. 

9. COOKING OF FOOD 

9.1 Temperatures 

Cooking is a form of preservation but is generally used to make food 

more palatable. Internal temperatures of around 75°C should be 

achieved to ensure bacteriological safety; however, some bacteria do 

survive these temperatures. 

The centre of cooked meat should be checked regularly with an 

accurate temperature probe which is always disinfected before use. 

The external surface of a joint of meat, for example, may give the 

appearance of being thoroughly cooked but the centre temperature 

may be quite low. 

All foods should be temperature probed before service. 

 




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10. FOOD SERVICE 

10.1 Hot Foods 

All hot food should be served at or about 70°C and served immediately. 

If food does not maintain the required temperature it should be 

discarded, under no circumstances should it be reheated. 

All food intended for service on a particular day should be discarded if 

not served, it should not be re-served the following day. 

10.2 Cold Foods 

All cold food should be served from a chilled unit at a temperature of or 

below 5°C. All food intended for service on a particular day should be 

discarded if not served, it should not be re-served the following day. 

10.3 Ambient Foods 

Chilled units without a temperature control display must be treated as 

ambient and all foods displayed as such should be destroyed after 

three hours. This rule applies to food served at functions regardless of 

whether they have been prepared by the Catering Department or other 

parties. 

10.4 Patient’s Own Food 

Patients/relatives are to be discouraged from bringing food into the 

Hospital. Food brought in by relatives should be handed back or with 

consent destroyed. 

11. CATERING FOOD HANDLERS 

11.1 Pre Employment Checks 

 




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All catering staff must have a health check by Occupational Health 

prior to appointment. This applies equally to contractor’s staff and 

other temporary and agency staff. 

All new starters should be trained to the Basic Food Hygiene standard 

and immediately informed of the Trust’s Food Hygiene Policy. 

The Training Department must carry out Basic Food Hygiene training 

for all food handlers involved in food preparation on induction and 

annually thereafter. 

New staff should also be informed that should they suffer from 

diarrhoea, vomiting, throat infections, skin rash, boils or other skin

lesions they should report to their manager. They must not attend the 

work place. 

i. If any member of the household is suffering from diarrhoea or 

vomiting. 

ii. If they are returning to work after an illness involving diarrhoea or 

vomiting 

iii. If they are returning to work after a holiday during which of 

diarrhoea or vomiting lasting for two days or more was experienced. 

(see D&V Policy) 

It is vitally important that all food handlers maintain a high standard of 

personal, and general, hygiene to avoid the possibility of spreading 

infections or causing food poisoning. 

12. PERSONAL HYGIENE 

12.1 Catering Guidelines 

• Food handlers must observe high standards of personal cleanliness 

and have a moral and legal obligation to do so. 

• Food handlers must wash their hands regularly (in a nominated 

wash hand basin during their shift and in particular:- 

• after visiting the toilet facilities 

• before handling any food or equipment 

• before and after cleaning procedure 

• between different tasks 

• after touching ears, nose, mouth or hair 

• after any contact with patients or their immediate surroundings 

• after handling any waste food or refuse 

• after handling any wrapped or unwrapped food, especially raw 

items 

• after eating or smoking (smoking is not allowed on hospital 

premises) 

• Hands must always be washed in a nominated wash hand basin 

only, with soap and running water and dried using disposable 

towels. 

• Cuts and abrasions must be covered by blue waterproof dressings. 

 




PS 244 05/2010 1 05/2012 15 of 20

• Food and drink must not be consumed in any food preparation or 

ancillary area, including Ward Kitchens. 

• Food handlers must not wear jewellery other than wedding rings 

and un-jewelled stud or sleeper earrings. 

• Nail varnish must not be worn. Nails are to be kept short and 

scrupulously clean. 

• Smoking is strictly FORBIDDEN in ANY kitchen area or onsite. 

(This is an ILLEGAL practice). 

12.2 Wash Hand Basins 

Food handlers must wash their hands regularly during their shift in 

accordance with the ‘Personal Hygiene’ section of this document. 

Hands must be dried using the disposable paper towels supplied. 

Hands wash basins must be used for hand washing purposes only. 

Hand wash basins must be cleaned. 

12.3 Clothing 

• Food handlers must always wear appropriate clean clothing. 

Catering staff will be issued with uniforms and protective clothing on 

starting their employment with the Trust. Other Trust staff must 

wear blue disposable aprons when working with food. 

• Catering staff are required to wear protective head gear to ensure 

that hair, or dandruff, does not contaminate food or surfaces. All 

food handlers should at least ensure that hair is clean and long hair 

is tied back when handling food. 

• Outdoor and work wear clothing are to be kept separate. Protective 

clothing should not be worn travelling to and from work. 

• Footwear must be of a sensible, sturdy, low heeled and enclosed 

type and must be kept clean. 

• Yellow colour coded gloves are for kitchen use only. 

• Authorised visitors to Ward Kitchens must comply with the above 

points. 

13. SINK USE 

13.1 It is imperative that sinks have hot and cold running water; the lack of 

hot water should be reported to the Estates Department immediately. 

 




PS 244 05/2010 1 05/2012 16 of 20

Sinks must be cleaned thoroughly after each use. Food goods and 

food preparation equipment must NOT be stored under the sink. 

Sinks in kitchens are for the washing of food preparation equipment 

only. Separate sluice sinks are provided in the ward areas for filling 

mop buckets and other cleaning equipment. 

14. WASTE 

Refuse should not be allowed to accumulate in kitchens and should not 

be left overnight. Waste generated may be stored in black polythene 

bags which should be removed when full and at the end of each day. 

The bags should not be overfilled and should be tied to prevent 

problems from insects. The containers for such bags should be 

maintained in clean condition and be food operated and staff should be 

trained to wash their hands after using the receptacles. Receptacles 

used for the storage of food should not be used for refuse 

Suitable facilities should be provided for the storage of waste prior to its 

removal from the establishment, refuse collectors should not have to 

enter food or dining areas. 

15. PEST CONTROL 

15.1 Contact Details 

The Hospital is covered by a Pest Control Contract. The contractor 

visits all sites on a three monthly basis to ensure that no infestation has 

taken place. The contract covers the control of the following pests: 

Rodents – rats and mice 

Cockroaches 

If there is any evidence of infestation from these or other pests the 

Estates and Facilities Manager should be contacted immediately (in 

accordance with the Pest Control Policy) and an incident form 

completed. 

15.2 Prevention 

With pest control prevention good housekeeping is essential. All 

spillages should be removed as soon as possible. Waste receptacles 

should be provided with foot pedals and tight fitting lids and not over 

filled. 

 




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Appendix 1 

The role of the Environmental Health Officer with regard to food hygiene 

The Environmental Health Officer (EHO) is a local authority official 

responsible for the enforcement of legislation relating to food hygiene and 

food safety. The functions of an EHO in the field of food hygiene can be 

summarised as follows: 

• to ensure product safety and fitness for consumption; 

• to reduce possible sources of contamination entering the food 

environment; 

• to monitor conditions and hygienic operation within the food environment; 

• to ensure compliance with relevant legislation; 

• to establish the integrity of management and effectiveness of control 

procedures 

• to offer professional advice 

Hygiene offences can be the subject of a prosecution or the issue of an 

improvement notice allowing not less than 14 days to comply. Where there is 

an imminent risk of injury to health an emergency prohibition notice can be 

served requiring the immediate cessation of a process or use of equipment, or 

the closure of the premises; food which is regarded as unfit for consumption 

or is contaminated can be seized. However, most EHO’s prefer, in the first 

instance, to act by means of a letter specifying items to be remedied within a 

stated time, provided they are confident the work will be carried out. 

 




PS 244 05/2010 1 05/2012 18 of 20

Appendix 2 

Regeneration and Service of Cook Chill Food 

HAZARD ANALYSIS & CRITICAL CONTROL POINTS (HACCP SYSTEM) 

 

Clevedon Community Hospital 

FOOD SAFETY ASSESSMENT FOR CHILLED FOOD 

Steps Critical Points Hazards Controls Monitoring/Regular Checks Action 

Regeneration Handling Contamination Ensure strict personal hygiene is Senior member of staff to monitor, Address immediately if appropriate 

maintained 

visual checks 

standards are not met. 

Temperature 

Bacterial Growth 

(Temperature) 

Ensure food is 10°C discard 

If food is >5°C 75°C. If below use boost programme 

until temperature is achieved. 

Ensure food is within use by date 

Ensure correct sanitizing of probe, 

prior to and during use 

Record temperature of all items. Keep 

record for a minimum of 12 months. 

The responsibility for safe storage of 

records lies with the Hospital 

Manager. The records must be 

retained on site 

If not >75°C continue regeneration 

until temperature is achieved. 

Undertake calibration quarterly 

If out of date, discard 

Ensure regular calibration of probe. 

Visual check 

 




PS 244 05/2010 1 05/2012 19 of 20

Clevedon Community Hospital 

FOOD SAFETY ASSESSMENT FOR CHILLED FOOD 

Steps 

Service 

Critical 

Points 

Handling 

Temperature 

Time 

Hazards Controls Monitoring/Regular 

Checks 

Contamination 

Bacterial Growth 

(Temperature + 

time) 

Ensure strict personal hygiene 

adherence 

After regeneration transfer food 

immediately to hot holding. Do not 

allow food temperature 

one hour temperature probe to ensure 

>63°C 

Senior member of staff to monitor 

Record all temperatures and 

maintain records for a minimum of 

12 months. The responsibility for 

safe storage of records lies with 

the Hospital Manager. The 

records must be retained on site 

Action 

Address immediately if 

appropriate standards are not 

met 

If food is > 63°C use within two 

hours. If below 63°C discard 

If food is to be served cold, ensure 

food does not exceed +10°C 

immediately prior to service 

Record all temperatures and 

maintain records for a minimum of 

12 months. The responsibility for 

safe storage of records lies with 

the Hospital Manager. The 

records must be retained on site 

If food is >5°C 10°C 

discard immediately 

 

 




PS 244 05/2010 1 05/2012 20 of 20

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