PSO 5000 - Inside Time

Prison ServiceOrderPRISON CATERING SERVICESORDERNUMBER5000Date of Initial Issue 09/04/2008Issue No. 294This replaces the earlier version of PSO 5000 issued in August 2005PSI Amendments should be read in conjunction with this PSODate of FurtherAmendments

PSO 5000 Page 1PRISON CATERING SERVICESEXECUTIVE SUMMARYSTATEMENT OF PURPOSE1. This Prison Service Order (PSO) is being re-issued in place of the earlier edition of PSO 5000issued in August 2005.The earlier version of PSO 5000 is cancelled and existing copies must be destroyed.2. As part of on-going work to improve the quality and effectiveness of catering, the PSO hasbeen revised and updated. The revisions contain the latest legislative requirements andguidance on all aspects of food safety and production. It is the responsibility of all staff andmanagers involved in catering to make sure they are both aware of and implement foodsafety legislation. Not doing so could lead to serious consequences.3. Providing meals and food for prisoners is a key issue in maintaining order and controlwithin establishments, helping to meet the decency agenda - including meeting the needsof a diverse prisoner population - and can help improve prisoners‟ health. This PSO isdesigned to ensure that the Prison Service can best meet these challenges whilst at thesame time maintaining compliance with all relevant food safety legislation. Compliance willbe monitored by Governors, Area Managers, Area Catering Managers and Standards AuditUnit.4. The PSO is underpinned by the Performance Standard 04 on catering and food.DESIRED OUTCOME5. The PSO applies to all food provision in establishments including staff messes, clubs,prisoner visits and food bought by prisoners through the retail contract. It provides clearinstructions to Governors and caterers on the legal requirements and the steps needed toensure that all meal provision within establishments is carried out safely, decently andwithin a defined agreed policy framework which minimises any risk to the consumer.MANDATORY ACTIONS6. Governing governors and directors of contracted-out establishments must ensure that allcatering staff complies with the Food Safety Act 1990 and all subordinate legislation,including applicable EU food law. Catering staff must ensure that any prisoners working incatering areas comply with all requirements. All mandatory instructions shown in italicsthroughout this PSO must be fully implemented at all times.RESOURCE IMPLICATIONS7. The revisions address areas where current guidance and working practices requireupdating, enhancement or clarification. The changes will assist staff in carrying out theirduties and improve efficiency and compliance with legislative requirements and PrisonService standards. There are no additional resource requirements.Issue No. 294 issue date 09/04/08

PSO 5000 Page 2IMPLEMENTATION DATE: 21 st April 2008(signed)Ian PoreeDirector of Operational PolicyFurther advice or information on this PSO or the systems contained within it can be soughtfrom:Advice and assistance is available from Area Catering Managers. A telephone hotline for immediateadvice is available on 0116 228 2047.Issue No. 294 issue date 09/04/08

PSO 5000 Page 3CONTENTSCHAPTER 1 - FOOD SAFETY MANAGEMENTCHAPTER 2 - MEAL PROVISIONCHAPTER 3 - HEALTHY CATERING FOR A DIVERSE PRISONER POPULATIONCHAPTER 4 - FOOD SAFETY AND MANAGEMENT OF FOOD AT POINT OF SERVICEAnnex 1 - Food Safety Policy StatementAnnex 2 - Hazard Assessment MatrixAnnex 3 - Food Flow ChartAnnex 4 - Hygiene of Environment Inspection FormAnnex 5 - Pest Control RecordAnnex 6 - Establishment Food Comments RecordAnnex 7 - Illness Incident RecordAnnex 8 - Kitchen Temperature Control Flow ChartAnnex 9 - Examples of Risk AssessmentAnnex 10 - Staff/Visitors‟ Food Safety Health QuestionnaireAnnex 11 - Hygiene and Health & Safety Training RecordAnnex 12 - Induction Programme for Food Handlers in HM Prison ServiceAnnex 13 - Training FlowchartAnnex 14 - Sample SurveysAnnex 15 - Multi-Choice Weekly MenuAnnex 16 - Pre-Select Menu; Prisoners‟ Choice SlipAnnex 17 - Wing Requirements RecordAnnex 18 - Wing Totals Order FormAnnex 19 - Trolley Confirmation SlipAnnex 20 - Menu Content DescriptionsAnnex 21 - Menu Suitability ChartAnnex 22 - Kitchen Journal HB003Annex 23 - Value of Waste MonitoringAnnex 24 - Food Quality AssessmentAnnex 25 - Food Standards Agency Guidance on Food Served to Adults in Major InstitutionsIssue No. 294 issue date 09/04/08

PSO 5000 Page 4CHAPTER 1: FOOD SAFETY MANAGEMENT1.1 The Prison Rules 1999; as amended by the Prison (Amendment) Rules 2000 and thePrison (Amendment) (No. 2) Rules 2000IntroductionFood24 - (1) Subject to any directions of the Secretary of State, no prisoner shall be allowed,except as authorised by a Healthcare professional such as is mentioned in rule 20(3), tohave any food other than that ordinarily provided.(2) The food provided shall be wholesome, nutritious, well prepared and served, reasonablyvaried and sufficient in quantity.(3) Any person deemed by the Governor to be competent, shall from time to time inspectthe food both before and after it is cooked and shall report any deficiency or defect to theGovernor.(4) In this rule "food" includes drink.1.2 The principles and requirements of food safety law apply to all areas under Prison Servicemanagement control that provide food products for consumption by prisoners and staff -this includes not only establishment kitchens but also staff messes, clubs, training facilities,wing kitchens and shops. The management system within this PSO reflects the majority ofthe conditions, processes and practices required. However, establishments will be requiredto make sure any control point particular to their operation is also covered. Furtherclarification or guidance on all food related matters must, in the first instance, be soughtfrom Prison Catering Services Policy Unit.Mandatory Provision1.3 In order to ensure compliance with all current food safety legislation the followingmandatory provisions must be implemented:The food business operator (Governor) must ensure that those engaged in foodhandling activities are competent to do so;All food supply, transport and storage arrangements will comply with relevant foodsafety legislation;All food facilities, processes and practices must comply with relevant food safetylegislation;A fully documented HACCP system showing daily monitoring including time andtemperature control is in place;The written food safety policy (Annex 1) must be prominently displayed in the mainkitchen.Issue No. 294 issue date 09/04/08

PSO 5000 Page 5Legislative Requirements1.4 The Food Safety Act 1990 is primarily concerned with food standards and is subsequentlysupported by European legislation. Regulation (EC) No 178/2002, also known as theGeneral Food Law Regulation, defines „food‟, „food business operator‟ and „foodbusinesses‟.„Food‟ means any substance or product whether processed, partially processed orunprocessed, intended to be, or reasonably expected to be ingested by humans.„Food business‟ means any undertaking, whether for profit or not and whether publicor private, carrying out any of the activities related to any stage of production,processing and distribution of food.„Food business operator‟ means the natural or legal persons responsible forensuring that the requirements for food law are met within the food business undertheir control. In the public sector this means the governing Governor and in theprivate sector, the Director of an establishment.1.5 Regulation (EC) No 852/2004 replaced the Food Safety (General Food Hygiene)Regulations 1995 and provides general catering rules. The execution and enforcement ofthe aforementioned EC Regulation was provided by the Food Hygiene (England)Regulations 2006 (similar legislation was made in the devolved administrations). In broadterms the regulation requires:Food business operators to implement a food safety management system based onHazard Analysis and Critical Control Points (HACCP) principles. This includesidentifying stages which are critical to food safety and to ensure that adequatecontrols for each point are established, implemented, maintained and reviewed;That food premises are kept clean and maintained in good repair. That thecondition and the design and layout of the rooms are to permit good food hygienepractices, including protection against contamination between and during operationsand refers particularly to fabric, structure, walls, floors, ceilings and equipment;That adequate facilities must be provided for cleaning, disinfection and storage ofworking utensils and equipment and adequate provision must be made for washingof food.1.6 Food Hygiene (England) Regulations 2006 requires the food business operator to ensurethat all food is kept at the correct temperature:Chill Holding Requirements. Food which supports the growth of pathogens or theformation of toxins, must not be kept above 8°C 1 , unlessa) It is hot food on display;b) There is no health risk;c) It is canned or dehydrated (until opened); andd) It is raw food intended for cooking or further processing.Hot Holding Requirements. Hot food on display must not be kept below 63°C. Foodmay be kept below 63°C if a scientific assessment has indicated there is no healthrisk.1 Unless the manufacturer recommends a lower storage temperature.Issue No. 294 issue date 09/04/08

PSO 5000 Page 6Hazard Analysis and Control Points1.7 Article 5 of Regulation (EC) No 852/2004 requires food business operators to implement afood safety management system based on hazard analysis critical control points (HACCP).1.8 HACCP is a preventive approach to food safety management. It is designed to controlsignificant food safety hazards that are likely to cause an adverse health effect whenproducts are consumed.1.9 HACCP systems are developed and implemented through the application of the followingseven agreed HACCP principles:HACCP in PracticeConduct a hazard analysis, identify any hazards and specify control measures;Determine the critical control points (CCPs);Establish the critical limit(s);Establish a system to monitor and control the CCPs;Establish the corrective action to be taken when monitoring indicates that aparticular CCP is not under control;Establish procedures for verification to confirm that the HACCP system is workingeffectively;Establish documentation concerning all procedures and records appropriate to theseprinciples and their application.1.10 It is the responsibility and requirement that Catering Managers conduct, implement anddocument a full hazard analysis of their catering operation.Hazard Analysis: A hazard is defined as a biological, chemical or physical agent in,or condition of, food with the potential to cause an adverse health effect. Thecatering operation must be examined step by step from the selection of suppliersand receipt of raw materials at the point of delivery to the final completed menu itemat the point of consumption. The Catering Manager must assess all the processsteps individually, consider what hazards there are, the likelihood of occurrence andwhat action should be taken to best control them. An example of a hazardassessment matrix is given at Annex 2.Control Points: A control point is a step in a food business process to which controlcan be applied. Control points must therefore be monitored to ensure that steps arebeing carried out correctly. The frequency of monitoring will depend on the nature ofthe step, practicality and the level of confidence that the monitoring procedures give.Generally, monitoring should be as simple as possible. An example of a flowdiagram listing common control points is given at Annex 3. Catering Managers mustconsider each control point and establish the critical control points relevant to theiroperation.Issue No. 294 issue date 09/04/08

PSO 5000 Page 7Control Points1.11 The following provides a list of the most common control points but the list should not to beseen as exhaustive. Catering staff must take into account and implement individualaspects of their own catering operation and facility.Hygiene of Environment: Arrangements for cleaning all food areas must bepublished, displayed and complied with. [Catering Standard 4; Baseline 4]. Amember of senior management must make a recorded inspection of all food areasat least once a week. [Catering Standard 4; Baseline 19]. (Annex 4). Cleaningarrangements must cover:a) Food delivery areas;b) Cleaning the equipment used for cleaning;c) Staff changing facilities;d) Food preparation;e) Food storage;f) Food serving areas;g) Washing-up areas;h) Refuse disposal and collection;i) Wing kitchens / preparation areas.Staff who are designated as cleaning supervisors for food related areas must becompetent in the cleaning methods and agents applicable for the task. [CateringStandard 4; Baseline 1]. It is essential to ensure that:a) personnel supervising the cleaning process must be able to showcompetency in the activities being supervised, e.g. Level 1 Food Hygiene (orabove) or BICSc accreditation;b) cleaners must be able to show competency in the tasks that are carried out,e.g. trained to Hygiene Awareness Level 1 (minimum) or BICSc foodpremises accreditation;c) the methods, materials and equipment used are correct for the task at hand;d) the frequencies at which the various tasks are to be performed areadequate;e) due consideration is given to Health and Safety legislation and guidance;f) the work programmes are monitored and recorded to ensure that specifiedstandards are achieved and maintained;g) there is an effective quality control and inspection system for cleaning allfood areas which is complied with and documented.Premises: All food premises must be kept clean, pest free and maintained in goodrepair and condition. [Catering Standard 4; Baseline 3]. Any repairs must beundertaken as soon as it is practicable. The layout, design, construction and size offood premises must:a) permit adequate cleaning and/or disinfection;b) protect against the accumulation of dirt; contact with toxic materials; theshedding of particles into food and the formation of condensation orundesirable mould on surfaces;c) permit good food hygiene practices, including protection against crosscontamination between and during operations, by foodstuffs; equipment;materials; water; air supply or personnel and external sources ofcontamination such as pests;d) provide, where necessary, suitable temperature conditions for the hygienicprocessing and storage of products;Issue No. 294 issue date 09/04/08

PSO 5000 Page 8e) contain an adequate number of washbasins, suitably located and designatedfor hand washing only;f) have adequate natural and/or artificial lighting;g) have adequate drainage facilities;h) provide adequate changing facilities for personnel;i) have windows that are either non-opening or be fitted with fly screens;j) have extraction filters located above deep fat fryers/bratt pans, inspected ona weekly basis and should be cleaned or replaced regularly;k) have electric flying insect killing units which are installed correctly, cleanedand maintained regularly;l) ensure all external doors and openings be fitted with fly screens;m) Catering Managers must notify their Area Catering Manager of inspectionsmade by Environmental Health Officers. Any inspections which containhygiene improvement notices must be reported to Catering Servicesimmediately.Pest Control: The Prison Service has a legal duty to keep their premises free frominfestation and to report infestations to the local authority (Annex 5). Pests includeany living creature capable of directly or indirectly contaminating food, e.g. birds,cats, rats, mice, cockroaches, flies, ants, etc. They can cause expensivedeterioration to premises and spread dangerous bacteria, contamination anddisease. Under Regulation (EC) No 852/2004 General Hygiene Requirementsthose engaged in the manufacturing, serving or selling of food must ensure thattheir premises are kept free from any risk of contamination by pests. The FoodHygiene (England) Regulations 2006 enables the local authority to apply to aMagistrates‟ Court to close the food premises which are infested by rodents orinsect pests and/or relating to other aspects of hygiene, where the health riskcondition is fulfilled and, there are serious contraventions of food law.a) Under the Food Hygiene (England) Regulations 2006, penalties forunhygienic food premises can be £5,000 on each charge on conviction in aMagistrates‟ Court. As indicated above, local authorities can apply forimmediate closure if there is an imminent risk to health. Penalties in theCrown Court can be unlimited fines and up to 2 years in prison.b) There must be an effective programme in place for the control of pestsbased on a preventative approach. [Catering Standard 4; Baseline 5]. It isrecommended that pest control contractors employed by the establishmentshould be members of The British Pest Control Association.Delivery of Commodities: In order to ensure that all commodities are safe forstorage and use, all deliveries must meet the following standards:a) All delivery vehicles will be checked and recorded (as suitable for theirintended purpose) at the point of delivery and must be clean bothinternally/externally. Due regard will be paid to the products being carriedand prevailing weather conditions;b) The driver (and his/her assistant) must be properly attired in clean, protectiveclothing;c) Deliveries must not be accepted from vehicles where chemicals andfoodstuffs are carried in the same compartments;d) Fresh, raw meat and poultry must be delivered separately from all otherproducts in chilled conditions (below 8°C);e) Food items must not be accepted in dented/damaged/split containers orbags;Issue No. 294 issue date 09/04/08

PSO 5000 Page 9f) Chilled items must not be accepted if the product temperature taken betweenpacks is above +8 C unless the product is excluded from temperature controlby legislation;g) Frozen items must not be accepted if the product temperature taken betweenpacks is higher than -12 C;h) In the event that a serious problem arises, of whatever nature, from thedelivery of a food product, your local Regional Procurement Unit (RPU) mustbe informed.Receipt of Commodities:carried out:When taking receipt of goods the following must bea) Designated persons must be responsible for the receipt of all deliveries;b) Ensure the legal requirements on the temperature of certain foods are met.If the delivery is either chilled or frozen note the temperature recorded on thevehicle‟s temperature gauge and, before unloading, check the temperatureof the goods using a digital or probe thermometer utilising the „between thepack‟ method. If the temperature fails to meet guidelines, refuse the deliveryand inform the appropriate Regional Procurement Unit (RPU);c) Check the hygiene conditions of the vehicle, driver and food commodities;d) Check the sell/use by date. If it gives less than the warranty period requiredby the HM Prison food specification the commodity in question must berefused;e) Maintain a record of delivery and inform the Catering Manager of anydiscrepancies in order that the necessary action can be taken;f) All food deliveries should be checked against the relevant user specification.In the event of any dissatisfaction, notification must be sent to the relevantRPU (Annex 6).Storage: All food must be delivered and stored correctly in conditions according toits type. [Catering Standard 4; Baseline 9]. Once the food has been accepted,excess packaging must be removed and the product placed in suitable correctstorage without delay. All food stores must be clean, pest free and records oftemperatures must be maintained and monitored. A maximum of 21 days‟ foodcommodity stockholding should be held by establishments. Catering Managersmust also ensure that:a) Products are retained in prime condition;b) Effective use is made of available space by efficient storage methods;c) Food is covered and protected from contamination;d) Chilled food must immediately be placed into chilled storage, after removingany unnecessary packaging;e) In order to reduce the risk of cross contamination all raw meat and poultrymust be stored in a separate refrigerator to that of cooked products;f) Meat delivered vacuum packed must be placed directly into chilled storage;g) Other meat must be removed from its packaging and placed in suitablecovered containers in chilled storage;h) Frozen food must be placed in freezer storage once any unnecessarypackaging has been removed. Under no circumstances should any food thathas been allowed to thaw be refrozen;i) Dry goods must be placed off the floor into clean, dry and well ventilatedstorage immediately;j) Relevant information relating to the products shelf life or ingredients is to beretained. Particular regard is to be given to food products which containknown allergens to a minority of consumers, e.g. peanuts/nuts/sesameseeds.Issue No. 294 issue date 09/04/08

PSO 5000 Page 10NB: When packaging is removed, any relevant information must be retained, e.g.shelf life, ingredients, etc.Thawing: Where necessary, frozen commodities must be thoroughly defrosted priorto cooking. The defrosting will be carried out in controlled conditions in either arapid thaw cabinet; or a refrigerator. The controlled temperature environment insidethe thawing cabinet combined with air circulation provides the fastest and safestpractical method of defrosting. If the product, when manually tested, has notreached a core temperature of -1ºC, it will require further defrosting before cookingor refrigerated storage. When defrosting food in a refrigerator:a) store defrosting items away from other items not requiring further heattreatment.b) Store all raw meat in separate refrigeration. Liquid from thawing raw meatand poultry products contains harmful bacteria and will contaminate anysurface it touches. All equipment in contact with defrosting raw meat andpoultry will require thorough cleaning and disinfecting after each use.Preparation: To prevent or reduce the risk of cross contamination, the followingmust be observed:a) Hands must always be washed prior to starting work and before commencingany process;b) Goods must be removed from the storage location to the appropriatepreparation area as late as possible so as to minimise the amount of timethey are held at ambient temperature;c) Food commodities must only be processed in the designated area usingclean utensils;d) All processed commodities must be returned to their proper storage locationas soon as practicable;e) All utensils and work surfaces must be cleaned between each process andany refuse placed into proper receptacles. Sanitise all utensils at the end ofeach working shift;f) Soiled protective clothing must be changed for clean before commencing anyother process;g) Hands must always be washed at the end of each process. Before and afterhandling „high risk‟ foods, always wash hands in the appropriate wash handbasin before leaving that area;h) Any cuts to the skin must be covered with a blue/distinctive waterproofdressing and the supervisor informed;i) Waste material must be removed from all food preparation areas after eachfood service. Food waste must be recorded, costed and analysed. [CateringStandard 4; Baseline 12];j) Raw and cooked processes must never take place at the same time in thesame preparation area.Cooking: The following points must be followed:a) ALL cooking should be carried out as late as is possible so as to ensure thatthe minimum amount of time is given to possible food bacterial growth beforeserving;b) ALL joints of meat (including made up meat products e.g. burgers andsausages) must be cooked for sufficient time to ensure that the coretemperature reaches +82°C;c) Poultry and game must be thoroughly cooked so that the core temperaturereaches +82°C;Issue No. 294 issue date 09/04/08

PSO 5000 Page 11d) Stews, casseroles and similar foods must be stirred periodically during thecooking process to enable heat to be evenly distributed throughout the foodafter which a minimum temperature of +82°C must be attained;e) Any reheated food product must achieve a core temperature of not less than+82°C. It must then be served without delay or held in a heated cabinet at atemperature which is not less than +63°C;f) In any event, food products that have been reheated must be disposed ofwhen 2 hours have expired;g) Caterers must not, under any circumstances, use left-over/returned fooditems.Cooling: Where hot cooked food is not to be served for immediate consumption itmust be cooled, without delay, to a core temperature of not more than +5°C. Themost effective method to be adopted to achieve this is by the use of a blast chiller.The cooling of products must be completed within 90 minutes and then placed in arefrigerator.Hot/Chill Holding & Transport: The following steps must be taken:a) Heated holding cabinets/trolleys must be able to maintain a constant foodcore temperature of +63°C or above. Hot holding cabinets/trolleys must onlybe used for food use and not for any other purpose. Hot trolleys must not,under any circumstances, be used to reheat food;b) In some establishments the time delay between the cooking process andserving of food can be influenced by the complexity and length of any fooddistribution route. In any event, legislative requirements must be met;c) The time lapse between the completion of the cooking process andcommencement of service must not exceed 45 minutes. [Catering Standard4; Baseline 10]. The target time will be considerably less than 45 minutes;d) Cold food must either be stored at +5 C or less and transported to theserving points in containers capable of maintaining that temperature; Ore) Food must be consumed within 4 hours of leaving refrigerated storage afterwhich it must be disposed of and a record of events kept;f) All food that is to be conveyed to serving units must be carried in suitablecovered containers.Serving: The steps taken when meals and food are served is a key part of theprocess. The following steps should be taken:a) Hygiene inspection and quality control arrangements for serveries must becomplied with and documented;b) All food handlers must wash their hands prior to serving food;c) All food handlers must wear appropriate protective clothing whilst on duty;d) Hot food must be served at or above +63°C. Cold food must be served at/orbelow +5 C;e) All food must be served with the appropriate utensil, e.g. scoops, tongs orspoons, with separate utensils being used for each item;f) During food service, food servers must wear disposable plastic gloves.Sneeze screens where fitted must be in place;g) Unused/left-over food must be discarded;h) All waste material must be removed from food preparation areas at leastafter each food service;i) All servery containers, utensils and crockery must be cleaned in accordancewith prescribed methods;j) A food comments record must be maintained (Annex 4). The contents mustbe monitored and actioned as necessary;Issue No. 294 issue date 09/04/08

PSO 5000 Page 12k) In the event of illness being caused by food consumption, an illness incidentrecord (Annex 7) must be maintained and a Healthcare professionalinformed.Temperature Control: Temperature and process controls together with monitoringprocedures for all food production processes must be in place. [Catering Standard4; Baseline 8]. Maintaining and monitoring temperature control is important. Themeasures set out in the kitchen temperature control flowchart must be met. (Annex8).Food Contamination and Poisoning1.12 The 3 most common causes of food contamination are:Food poisoning bacteria or other micro-organisms or their toxins (poisons whichthey produce) e.g. Salmonella species or Staphylococcus aureus;Foreign bodies, e.g. glass and paper etc;Chemical contaminants, e.g. washing-up liquid or rinsing agent;1.13 Common reasons for food poisoning are:Food prepared too far in advance;Inappropriate storage, e.g. food stored at room (ambient) temperature (notrefrigerated or kept hot);Cooling food too slowly before refrigerating;Inadequate reheating - not reheating food to a high enough temperature;Using cooked food contaminated with food poisoning bacteria;Inadequate cooking, e.g. under-cooking meat and meat products;Not thawing frozen meat and poultry for sufficient time;Cross contamination from raw to cooked products;Infected food handlers;Poor hygiene practice.1.14 The following areas are significant in reducing the risks associated with the most commonreasons for food poisoning:Risk reductionSupplier MonitoringPersonnelEducation and trainingExamplesSupplier auditSupplier performanceProduct recallHealth screeningPersonal hygieneHygiene educationEnhanced craft skillsManagement and systemsIssue No. 294 issue date 09/04/08

PSO 5000 Page 13Process ControlPremisesMonitoringReceiptStorageCross contaminationDefrosting of frozen foodsPreparationCookingTemperature controlsRefuse disposal, storage and collectionFood serviceUse of left-over foodCleaning proceduresCleaning schedulesPest controlEquipmentBuilding maintenanceDaily/weekly checksCatering ManagerLine ManagerArea Catering Manager/SAUPest Control OperativeEnvironmental Health AuthorityMinimising the Risk of Microbiological Contamination in all Food Areas1.15 Food poisoning bacteria:Bacteria Source PreventionSalmonella Raw meat, eggs, poultry Thorough thawing andcooking; avoid raw milk,pasteurisationStaphylococusClostridiumEscherichiaColi (E.Coli)Camphylobacter (virus)NovovirusesHuman – through nose, mouth,skin, cuts and boilsAnimal and human excreta, soildust, insectsHuman sewage, water, rawmeatRaw poultry, milk, sewage,meat carcasses, crosscontaminationHandled foods, ice desserts,salads, fruits, raw shellfishAvoid handling food; useutensils; avoid coughing andsneezing on food; adopt goodpersonal hygiene practicesStorage above +63°C; rapidcooling, refrigerationHigh standards of hygiene;thorough cooking; avoid crosscontaminationThorough cooking above+82°C; avoid handling food;adopting high standards ofhygienePre washing of salads andfruit; avoid handling1.16 By adopting good practice, the risk of possibly eating infected food may be reduced by:procuring all food from centrally contracted suppliers;washing all raw fruit, vegetables and salad crop;avoiding the consumption of high risk raw foods, typically raw milk, home mademayonnaise or other raw egg dishes;Issue No. 294 issue date 09/04/08

PSO 5000 Page 14In all cases, good personal hygiene is essential. Particular care must be given tohand washing prior to food handling together with clean protective clothing.1.17 In order to ensure that contamination by Escherichia Coli O157 is minimised in your kitchenit is essential that you follow these key requirements:Do not receive food products from any unauthorised source;Purchase your raw meat products from the contracted supplier;Always keep raw meat separated during delivery, storage, issue and preparation;Clean effectively and sanitise all food contact equipment;Prevent cross contamination;Use colour coded equipment and a separate area for raw meat;Separate refrigeration for all raw meat;Cook thoroughly all meat products, especially burgers, sausages, pies and mincedmeat products;Do not purchase or use raw milk.Salad, Fruit and Vegetable Food Items1.18 It should not be assumed that salad and vegetable crop food items have been pre-washed.If salads or vegetables are not to receive any cooking before serving and consumption, it isa requirement that all such foods are washed thoroughly in potable water (a weak sterilesolution is preferable) in a clean bowl or food sink which has been properly sanitised. Theraw products should be immersed for a minimum of 15 minutes and then thoroughly rinsedand drained before use. The preferred steriliser to be used for most salad, fruit andvegetable crops is a solution containing an active ingredient of SodiumDichoroisocyanurate at 300 parts per million. The product in tablet form is available fromthe janitorial contractor.1.19 Crops which carry a heavy bacterial loading may need a higher concentration of SodiumDichoroisocyanurate and should be rinsed after process with fresh potable water beforeuse. Products containing Sodium Dichoroisocyanurate must only be used undersupervision. In all instances the manufacturer‟s instructions must be followed. The productis classified under COSHH Regulations as harmful.Sandwich-Like Products – Manufacture and Issue1.20 The term sandwich refers to any filled bread or like product, including rolls, baps,baguettes, french sticks, pitta, and naan. Any such product must not be prepared morethan 24 hours prior to consumption.1.21 The manufacture, production and storage of sandwich type products is a high risk processand must take place in a designated area, maintained to the highest standards ofcleanliness and sanitation. All practices, including personnel, ingredients, materials,equipment and environment must be strictly controlled in order to minimise productcontamination.Issue No. 294 issue date 09/04/08

PSO 5000 Page 151.22 It is essential that only chilled, products are used in the sandwich manufacture process. Allnecessary steps for continued food safety, as identified in this PSO must be taken. Smallbatch process is the preferred method of manufacture. In addition:Extreme care is necessary with regard to storage of all food packaging. Incorrectstorage could lead to contamination of the food product;On completion of the manufacturing process and prior to issue, all items must bereturned to refrigerated storage (0 C to +5 C) with the minimum delay;Upon removal from refrigerated storage, the food items must be served with theminimum delay. Where the products are to be transported to a serving point, theuse of refrigerated or insulated boxes are recommended;The product should be consumed within 4 hours of issue. If consumption has nottaken place, it can be assumed that the product is not required and can be removed.Dog Searches in Food Areas1.23 In the event that a food area has been searched by dogs or contaminated following asearch, the following actions must take place:Open food which may have been contaminated must be removed and discarded.All food production surfaces and equipment that have been contaminated by thesearch dog must be thoroughly cleaned and sanitised.Any food room that has been searched must be thoroughly cleaned.How to Maintain HACCP1.24 Targets and critical limits for each CP must be firmly established by the Catering Managerand reflect current legislation e.g. for fridge temperatures or handling practices. The targetset will define the control required. All CPs must be monitored routinely dependent on riskand to ensure the targets are being met. When monitoring shows a variation from thetarget level corrective action must be taken.1.25 If there is a major change with regard to ingredients used or style of operation, the processmust be reviewed to see whether the change introduces new hazards which might requirerevised or new controls.1.26 Catering Managers must ensure that monitoring is routinely tested to ensure continuedaccuracy. Thermometers, for example, will be routinely validated or tested against acalibrated reference thermometer (boiling water = 100 C, melting ice = 0 C). The outcomeof such tests should be recorded.1.27 It is essential to ensure staff education or instruction includes information on the food safetymanagement system in place and the role of any individual in the system particularlyhis/her role in monitoring and/or controlling any critical control points.Risk Assessment1.28 Risk assessments should take account that:food in establishment kitchens is produced mainly on the day of consumption; andthat the majority is cooked just prior to the actual meal service;Issue No. 294 issue date 09/04/08

PSO 5000 Page 16the regulations require assessment to identify the control points (CP) which all haveequal importance. Staff must ensure that in all circumstances, all areas andprocedures are assessed;individual establishment circumstances;that the system must be reviewed whenever conditions and practices change.1.29 Critical Control Point: A critical control point is a step in the process where a controlmeasure must be used to prevent, eliminate or reduce a hazard to an acceptable level, e.g.prevent the multiplication of pathogenic organisms. It is likely no other controls will follow torectify any potential hazard.1.30 Risk: A risk can be defined as the likelihood of a hazard occurring.1.31 Risk Assessment Method: Using the hazard assessment matrix in Annex 2, CateringManagers must identify and decide on the hazard, its potential harm and the likelihood of thehazard occurring. In making the assessment, the Catering Manager must take intoconsideration existing control measures and implement any identified corrective actionrequired. A typical example of a food flow chart is given in Annex 3. Examples of riskassessments are given in Annex 9.Food Safety Management: Policy Arrangements1.32 Supply of Commodities: All suppliers must comply with agreed contractual and legalspecifications. Specifications include a quality/quantity standard and a requirement to meetspecified microbiological criteria (where necessary) together with product testing, whereappropriate. These actions will ensure that establishments receive assured products atvalue for money for the establishment and the Prison Service overall. Centrally contractedsuppliers are routinely audited to ensure provenance of product and compliance with foodsafety regulations.1.33 Food Commodity Recall: Establishments may be required to remove certain foodcommodities from circulation, especially where there is a potential risk to consumers‟health. Catering Services will, either directly or through RPUs, advise Catering Managersof the affected item(s) and procedures to adopt.1.34 Personnel Health Screening: The following apply:All prisoners may participate in catering or other food handling activities unlessotherwise directed by the Governor or a Healthcare professional;All personnel must be screened prior to employment on catering or food handlingduties. It is essential that a „Food Safety Health Questionnaire‟ (Annex 10) iscompleted prior to any food related activity being undertaken for the first time;All visitors and maintenance personnel who enter the catering facility are required tocomplete a Food Safety Health Questionnaire (Annex 10);Where the Catering Manager considers that an individual‟s health may have anadverse effect on the provision of safe food, the individual should be removed fromthe food area and referred, with a report, to a Healthcare professional;Further guidance, if required, can be found in the „Food Handlers Fitness to Work‟publication which can be obtained from the Food Standards Agency or fromCatering Services.Issue No. 294 issue date 09/04/08

PSO 5000 Page 17Personal Hygiene1.35 Personal hygiene is vital in ensuring food is not contaminated. The following steps must betaken:Training RequirementsTo ensure continued good hygiene practice, all staff, prisoners and visitors, onentering the kitchen, must wear the clean protective clothing, including headwearprovided by the establishment;Hygienic hand washing and drying facilities must be provided and used by all foodhandlers and visitors, including maintenance personnel. [Catering Standard 4;Baseline 7];All food handlers must practise good personal hygiene whilst undertaking foodhandling duties. This means:a) Washing and drying hands before and after handling food and after going tothe toilet;b) Reporting any illness to management;c) Not working if suffering from diarrhoea and/or vomiting;d) Not handling food with scaly or infected skin lesions which cannot be totallycovered during food handling;e) Not spitting in food handling areas;f) Not smoking in food handling areas;g) Not eating or chewing gum in food handling areas;h) Ensuring work surfaces and utensils are clean;i) All food handlers are required, where necessary, to change out of theiroutdoor clothing and wear the appropriate protective clothing as directed(paragraph 1.45);j) Jewellery must not be worn whilst in the kitchen or in food handling areaswith the exception of plain wedding bands and sleeper earrings;k) Nail varnish must not be worn by food handlers whilst on food handlingduties;l) All hair must be covered by appropriate headwear;m) All establishment staff and visitors must be provided with appropriateprotective clothing and headwear;n) Where showers are available at the place of work, food handlers shall beencouraged to make use of them on a daily basis before commencing work;o) All cuts and abrasions must be covered with a blue waterproof dressing andfinger stall where necessary. All other dressings and medications onexposed skin must be covered with a distinctive waterproof dressing;p) All food handlers must report to their supervisor if they have, or suspect theyhave, any septic sores, bowel/stomach disorders, diarrhoea or disease likelyto be transmitted through food. Any food handler with any of these must beremoved from food handling duties until such time as the problem is clearedby a Healthcare professional.1.36 Annex II (General Hygiene Requirements) Chapter XII (Training) Regulation (EC) No852/2004 applies. A food handler or operator is any person in a food business who handlesor prepares food whether open (unwrapped) or packaged. Food business operators mustensure that food operators/handlers are:Supervised and instructed and/or trained in food hygiene matters commensuratewith their work activities; andIssue No. 294 issue date 09/04/08

PSO 5000 Page 18Those responsible for the development and maintenance of the HACCP system oroperation of relevant guidelines have received adequate training in the application ofthe HACCP principles.1.37 The “Food Law Code of Practice” states that the level of training, instruction or supervision offood handlers is the responsibility of the food business to determine, having regard to thenature of the business and the role played by food handlers within it, and should be assessedas part of a hazard analysis system. Authorised officers should take into account any relevantUK or EC industry guides to good practice when assessing training levels, but it is expectedthat persons preparing high risk open food will require the level of training equivalent to thatcontained in the foundation courses accredited by the Royal Institute of Public Health, theChartered Institute of Environmental Health, the Royal Society for the Promotion of Health, theSociety of Food Hygiene Technology and other similar training organisations.1.38 In order to prove due diligence staff must be properly trained and adequate records of trainingare to be kept. A record of training undertaken by food handlers must be kept (Annex 11).The training must be in line with the following:All prospective food handlers must be provided with an induction education pack priorto being assigned food handling duties. The induction pack (Annex 12) containsinformation on the following elements:a) Induction Form;b) Common Reasons for Food Poisoning;c) Personal Hygiene;d) Food Hygiene;e) A Safe Working Environment;f) Personal Clothing;g) 'Clean As You Go' Policy;h) Future Education Requirements;i) Work Compact and Job Description.1.39 The output of providing this training will be that food handlers are trained to be competent andare supervised and instructed in food hygiene matters commensurate with their work activities.[Catering Standard 4; Baseline 2].Impact Assessment1.40 Foundation level education courses must be delivered under the overall supervision of atutor who has attained Intermediate („Supervising Food Safety Level 3‟) / Diploma („Awardin Food Safety Level 4‟) with support tutors drawn from those with appropriate teachingskills and hygiene qualifications. Failure to ensure compliance with the regulations couldresult in serious consequences for the food business operator and the Prison Service.Consequently the following must occur:A documented training programme must be undertaken to ensure that all foodhandlers throughout the establishment receive the necessary training beforecommencing food handling duties;To operate and ensure an effective system of training, all documentary evidencemust be maintained as proof that the necessary criteria have been met.1.41 Training programmes on food safety must include as a minimum:Category A. Hygiene Awareness Instruction: given at induction stage to anyonewho provides on-site support not directly involved in the handling of high risk foodIssue No. 294 issue date 09/04/08

PSO 5000 Page 19and all potential food handlers. Training must be carried out before they undertakeany food related operation.Category B. Essential Hygiene Education (Level 1): given to anyone whose dutiesbring them into direct contact with food, e.g. servery worker.Category C. Foundation Certificate in Food Hygiene (Level 2): must be attained byanyone involved in the handling of high risk food, e.g. kitchen worker.1.42 For ease of reference these have been listed as follows:Category Responsibilities Training level requiredA(Low Risk)B(MediumRisk)C(HighRisk)Anyone who would provide on-site supportnot directly involved in the preparation andpersonal handling of high risk open(unwrapped) food, such as: Store and RIDclerks, Works Department, Board of Visitorsor any person who would need to enter thekitchen or store premises on a regular basis.Anyone who would provide on-site supportnot directly involved in the preparation andpersonal handling of high risk open(unwrapped) food but may undertake suchduties as supervision of cleaning food areas,delivery or service of food, e.g. counter staff;food delivery staff; wing servery staff andprisoners; canteen and mess staff.Anyone who prepares and/or processes highrisk (including wrapped) food, such as:kitchen assistants; cooks; chefs; craftsmen;prisoners undertaking kitchen work.For further details see Annex 13.Hygiene Awareness Instruction:to include Essentials of FoodHygiene and Start Right video.Training should be carried out aspart of induction.Essential Hygiene Education(Level 1): to undertake self studyof „Hygiene Sense‟ in addition toabove training and undergo furtherwritten test within 3 weeks.Certificate in Food Safety (Level2): to be achieved within 8 weeks,comprising of a minimum 6 houreducation programme culminatingin an examination and certificatewhen a pass criteria is achieved.1.43 The Food Hygiene Education Package previously issued to all establishments from centralCatering Services should be used as a replacement for any existing education packagescurrently in use. It contains the following materials:The Level 2 Tutor Pack, such as the Highfield training package;The Essentials of Food Hygiene Booklet and Test Paper;Hygiene Sense Booklet and Test Paper;Competency Awareness Questionnaires;The Food Hygiene Handbook;A Question of Hygiene;Food Safety Strikes Back Video;Start Right Video.Learning and Skills for Prisoners Employed in Food Areas1.44 Establishment kitchens are real production areas and as such offer the opportunity to giveprisoners realistic and sector specific skills in an area where there are significantresettlement opportunities. Prisoners employed within food areas must be offered theIssue No. 294 issue date 09/04/08

PSO 5000 Page 20opportunity and be supported in attaining accredited qualifications within the catering,hospitality and leisure sector. [Catering Standard 4; Baseline 21].Dress Standards - Catering Staff and Prisoners1.45 Clean protective clothing must be worn by all food handlers at all times whilst on duty.[Catering Standard 4; Baseline 6]. The minimum dress standard for food handlersemployed in main production areas is:Clean, sturdy, safety footwear;Clean and pressed trousers (plain white are acceptable for prisoners);Clean and pressed chefs jacket;Clean and pressed cooks apron;Clean headwear (disposable paper forage caps);1.46 Prisoners on domestic cleaning duties in the utensil or dishwash areas may wear a T-shirt,trousers together with clean sturdy footwear and clean headwear with further protectiveclothing as required, e.g. rubber apron, wellington boots.1.47 The minimum dress standard for food handlers at the point of service is:Clean sturdy safety footwear;Clean and pressed long coat;Clean headwear (disposable paper forage cap)Issue No. 294 issue date 09/04/08

PSO 5000 Page 21CHAPTER 2:MEAL PROVISIONIntroduction2.1 Prisoners must be provided with 3 meals per day – breakfast, lunch and evening orequivalent, e.g. at weekends where it is acceptable to provide a combined breakfast/lunch(brunch) and a separate meal later in the day.2.2 In addition to daily meals a supper snack item for consumption after the evening meal mustbe provided.2.3 This chapter also enables Catering Managers and their staff to clearly identify thetechniques and rules to be observed when compiling menus to produce reasonable mealsfor prisoners and to plan by using a multi-choice, pre-select menu.2.4 The menu is a way of communicating and planning by informing the consumer and allowingcaterers to plan ahead. Menus should allow prisoners to be given a choice to eat not onlyin the style they are accustomed to but also include ethnic/cultural dishes and encouragehealthy foods.2.5 The type of menu best suited for Prison Service needs is a multi-choice, pre-select, cyclicalmenu. This is a menu which is compiled to cover a given period of time e.g. 3/4/6 months,which takes account of seasonal variation together with consumer preferences. Theremust be a multi-choice, pre-select menu system in operation that provides for both thelunchtime and evening meal.2.6 A 3 or 4 week cycle is the most popular which may be changed to accommodate theseasons of the year. There must be a minimum of a 3 week menu cycle in operation. Atthe end of each period the menus can be used again, thus overcoming the need to keepcompiling new ones. The length of the menu is determined by management policy. Menusneed to be monitored carefully to take account of changes in consumer requirements andany variations in weather conditions which are likely to affect demand for certain productsand dishes. Menus should be flexible enough to allow for the inclusion of seasonal orspecial offers which may become available from suppliers. There are many things toconsider when compiling a cyclical menu.Conducting a Market Survey2.7 A properly constructed market survey makes sure that not only are preferences providedwhere possible but also that the diverse needs of the prisoner population can be met.Recorded surveys of prisoners‟ views concerning food preferences must be carried outregularly and the results published at least every 6 months. [Catering Standard 4; Baseline17].2.8 The sample survey pro-forma at Annex 14 is a good example of a questionnaire. Beforeundertaking a survey it is important that the process is planned and those expectations arenot over-raised. Establishments should gather and analyse the information from thereturned questionnaires, not forgetting that it is the consumer, not the caterer, who selectshis or her menu, so analysis of dish popularity is necessary and those dishes which are notpopular may not stay on the menu. Consumer demand, balanced against other resourceimplications, is to be considered and traditional dishes, modern trends in food fashions andhealthy eating choices will be taken into account.2.9 Caterers locally need to establish whether a full questionnaire of the population is requiredevery 6 months when other methods, such as consumer meetings and attendance by theCatering Manager at other regular meetings such as those arranged to discuss mattersIssue No. 294 issue date 09/04/08

PSO 5000 Page 22relating to Foreign Nationals, mini surveys etc may equally yield valuable information.Catering Managers are required to submit copy questionnaires and survey analysis toCatering Services once per year.Pre-Select Menus2.10 There are many variations on a theme for pre-select systems. It is the responsibility ofCatering Managers to decide what is best for their establishment. Pre-select lends itself tobeing managed by a database programme. Annexes 15-19 provide a paper copy exampletypical of that used in many establishments today. It may be utilised as a skeleton model,and adapted to fit into local regimes.2.11 The format of this system is:Menu StructureThe multi-choice weekly menu and meal specifications are published in advance(Annex 15);Choice slips to be issued to prisoners by wing staff (Annex 16);Prisoner returns completed choice slip to wing office, or:Alternatively, makes a verbal choice, but in any event signs for his/her selections;Information is collated and retained on the wing and total requirements arrived at(Annex 17);Totals for the order are sent to the kitchen to enable production plans to be put inoperation (Annex 18);The wing staff will confirm requirements at the earliest opportunity (e.g. daily atbreakfast). This will take into account wing movements;Where food is served at residential unit level, all food transport will have a contentsslip signed on collection by both the wing representative and the duty caterer toconfirm the trolley contents before it leaves the kitchen (Annex 19);When prisoners have a location change wing staff will need to take intoconsideration their meal choices.2.12 As the menu is the principle way of communicating with consumers it is important that itclearly indicates what is available and what the options are. Large numbers of choices arenot, in themselves an indication of good food.2.13 It is important that the menu should make sense, be clear, be easy to read and be capableof being understood by the consumer. Even more importantly the consumer mustunderstand what is on offer. An inadequate presentation can be off-putting and can lowerexpectations of the meal. Each dish offered must carry a symbol identifying individual dietsuitability, e.g. healthy eating ( ), vegetarian (v), Halal (H). Additionally, pictorial symbolsshould be used – particularly when meals are being offered to non-English speakers. Abrief accurate description must be published for each main course menu. A typicalexample can be found at Annex 20.Issue No. 294 issue date 09/04/08

PSO 5000 Page 23Planning the Menu2.14 Catering Managers must take account of the following when compiling their menus:type of establishment;age and sex of consumers;religious cultural and ethnic background of prisoners;diets recommended by Healthcare professionals;time of year: Spring, Summer, Autumn, Winter, Easter, Christmas;time of day: breakfast, lunch, dinner, evening meal;cost of commodities: is the budget available;repetition of commodities and issues: cauliflower cheese, lasagne, welsh rarebit (allcheese);texture of dishes: mashed potatoes, creamed swede, rice pudding (all soft);repetition of flavours: chilli con carne, chicken curry, and lamb samosas (all spicy);colour: macaroni cheese, creamed potatoes, buttered cauliflower (all white);nutritional value: an assortment of dishes will be offered with varying nutritionalcontent, thereby promoting a balanced healthy diet by choice;to ensure a varied diet is available, the following must be offered at the statedminimum frequencies:Food GroupMeatFruit and VegetablesPoultryFishSupplementary SnackMinimum FrequencyDaily5 portions per dayTwice per weekTwice per week (One of which should be oily)Per eveningMenu Suitability Chart2.15 By referring to menu suitability chart (Annex 21), a handy checklist of main course andaccompanying vegetables can be made. The discipline will ensure concentration is centredon the suitability chart and will reflect the relationship of vegetables to main course.2.16 The same technique can be used to expose the relationship of other menu items such asmain course to dessert.Genetically Modified Food2.17 The Genetically Modified & Novel Foods (Labelling) (England) Regulations 2000 (SI No.768) require businesses to provide advice to consumers regarding the presence ofgenetically modified ingredients. Failure to comply can lead to prosecution and a fine of upIssue No. 294 issue date 09/04/08

PSO 5000 Page 24to £5,000. Genetically modified food is defined in the EC Novel Foods Regulations as a“food which is, or made from, a genetically modified organism” and which contains geneticmaterial or protein resulting from the modification.2.18 The Food Standards Agency advises that genetically modified foods permitted in the EU donot contain animal or human genes. The Chief Medical Officer has stated that allgenetically modified food for sale in this country has undergone rigorous tests and as thereis no evidence to suggest they are unsafe to eat, there are no health grounds for banningthem. However all establishment menus must contain the following statement: “Items onthis menu marked with an asterisk (*) contain ingredients produced from geneticallymodified maize or soya.”Continuous Improvement2.19 Catering is not a static business and requires regular reviews to ensure targets andobjectives are being met. This includes:Meal Timescompletion of quality monitoring forms;having a healthy eating policy in place;ensuring the catering budget is on target;continuously developing skills in correcting:a. over-portioning;b. over-production waste;c. theft;d. correct purchasing procedures;e. sufficient yield from that purchased;reviewing consumer dissatisfaction or comments from other sources such as staff,managers, IMB or HMCIP.2.20 Meal times must reflect those within the community. All meals must be specified and thetimings agreed with the Area Manager and published locally. A period of 14 hours is themaximum any prisoner should go without food. In addition to the evening meal prisonersmust be provided with a supper snack and the means to make a hot beverage. [CateringStandard 4; Baseline 14].2.21 There must be a minimum of 4½ hours between the beginning of one meal and the nextand meals are available to be consumed within the following guidance times: [CateringStandard 4; Baseline 13].Breakfast 07.30 – 09.00Lunch 12.00 – 14.00Evening 17.00 – 19.002.22 In establishments holding young people under 18s and/or serving a Detention and TrainingOrder there is a minimum of 4½ and a maximum of 5½ hours between breakfast and lunchand between lunch and evening meal. [Catering Standard 4; Baseline 15].2.23 Prisoners must be provided with the facilities and commodities to enable them to prepare aminimum of 4 hot drinks a day.Issue No. 294 issue date 09/04/08

PSO 5000 Page 252.24 Potable cold water must be made available to all prisoners at each meal time.Breakfast2.25 As a minimum, the following must be provided:A portion of breakfast cereal;200 ml of milk (semi skimmed recommended);4 gms of sugar;2 x bread rolls / sliced bread / toast;2 x jam or marmalade sachets;2 x margarine portions;Access to hot beverage;2.26 Balanced against the rest of the day‟s menu, it is recommended that the breakfast meal iscomplemented with one of the following: a piece of fresh fruit, yoghurt, a slice of cheese, aboiled egg or whole fruit juice.Product Quality Monitoring2.27 Quality systems are important to ensure that the consumer knows they will receive thesame product every time they order it. Management monitoring must ensure that thequality of the food environment, food service and end product is maintained and reviewedon a regular basis. A member of the establishment management team at the time ofservice makes a daily recorded survey and comments on food quality. [Catering Standard4; Baseline 18]. These checks are to be recorded in the kitchen journal (Annex 22). Aselection of the criteria to be used includes factors such as quantity, appearance, colour,temperature, texture and presentation/garnishing.2.28 There must be a system in place to monitor all prisoners‟ comments and feedbackconcerning food (Annex 6).2.29 Food waste from the point of service must be monitored, recorded, costed and analysed inorder to improve efficiency (Annex 23).Budgetary Controls - Catering2.30 The Catering Manager is accountable and responsible for the satisfactory provision of foodfor prisoners from within a disclosed catering budget. The establishment food budgetenables flexibility for caterers to provide a varied, healthy, multi-choice menu. The CateringManager, via line management, controls the operation within the establishment structure.2.31 As part of this process Catering Managers compile, cost and operate standardised recipesthat reflect prisoners‟ preferences and a pre-determined budget. [Catering Standard 4;Baseline 13]. Responsibility for determining the establishment food budget lies with thegoverning Governor who will set aside a realistic sum that will meet the dietary needs of thepopulation of the establishment.Issue No. 294 issue date 09/04/08

PSO 5000 Page 262.32 The Catering Manager must implement and maintain an effective menu managementsystem to ensure full control of the catering cycle, from purchase of commodities through tothe disposal of waste from point of service. The following should be considered:ProcurementFully costed recipes;Pre-determined portion sizes;Regular reviews of commodity costs;Fluctuations in production and food served (which must be recorded andmaintained).2.33 The Prison Service has adopted a central policy on food procurement. Advice on all aspectsof procurement must be sought initially from local Regional Procurement Units, the NationalProcurement Unit or Area Catering Managers.Late Receptions2.34 Late receptions (prisoners arriving at an establishment after the normal serving time formeals) must have food provided by the use of regenerated frozen meals, except at timeswhen the kitchen is serving meals. The principles of HACCP will be adopted, and controlmechanisms as identified for the safe production and regeneration of such meals will beadhered to. It is a requirement to monitor and record all such processes.Prisoners Attending/Returning from Court2.35 Prisoners attending court shall receive adequate meal provision as required by the terms ofthe contract held by Court Escort Contractors. Prisoners must receive an adequatebreakfast before they leave the establishment.Variations in Diet2.36 It is vital that all prisoners, including those from minority groups believe that their food isstored, prepared and served in the appropriate way.2.37 All religious, cultural and medical dietary needs must be met. The menu choices and mealprovision must reflect the religious and cultural needs of the establishment. [CateringStandard 4; Baseline 20].2.38 Medical Diets: Prisoners who require a particular diet as part of a medical condition, suchas coeliacs or diabetics must consult the establishment Healthcare professional who willprescribe treatment and authorise any need. The catering department must be notified ofany medical diets along with advice on how to meet the medical condition.2.39 Food Allergy and Food Intolerance: Food allergy and food intolerance are both types offood sensitivity. When someone has a food allergy, their immune system reacts to aparticular food as if it is not safe. If someone has a severe food allergy, this can cause alife threatening reaction.Food intolerance does not involve the immune system and is generally not lifethreatening, but if someone eats a food they are intolerant to, this could make themfeel ill or affect their long term health;Issue No. 294 issue date 09/04/08

PSO 5000 Page 27The substance in a food that causes an allergic reaction in certain people is calledan allergen. Allergens are normally proteins and there is usually more than one kindof allergen in each food;Most allergic reactions to food are mild, but sometimes they can be very serious. Ifsomeone has a food allergy they can react to just a tiny amount of the food they aresensitive to;2.40 Symptoms of an Allergic Reaction: The symptoms of an allergic reaction can vary and thereactions can be more or less severe on different occasions. Symptoms can appear withinminutes, or up to several hours after someone has eaten the food they are allergic to.Generally, the consumer will not experience all of these symptoms at the same time. In theevent, Healthcare advice should be undertaken without delay. Some of the symptoms ofan allergic reaction can also be symptoms of other illnesses. The most common symptomsof an allergic reaction include:Coughing;Dry, itchy throat and tongue;Itchy skin or rash;Nausea and feeling bloated;Diarrhoea and/or vomiting;Wheezing and shortness of breath;Swelling of the lips and throat;Runny or blocked nose;Sore, red and itchy eyes.2.41 Anaphylaxis: People with severe allergies can have a reaction called anaphylaxis(pronounced anna-fill-axis), sometimes called anaphylactic shock. When someone has ananaphylactic reaction, they can have symptoms in different parts of the body at the sametime, including rashes, swelling of the lips and throat, difficulty breathing and a rapid fall inblood pressure and loss of consciousness.Anaphylaxis can be fatal if it is not treated immediately, usually with an injection ofadrenaline (epinephrine). This is why it is extremely important for someone with asevere allergy to take their medication with them wherever they go;The first symptoms of anaphylaxis can develop within minutes of eating the food, butsymptoms can develop up to several hours later. Severe symptoms can appearwithin minutes of ingestion. Many anaphylactic reactions can be misleadingly mildat first, so it is better to be cautious and not underestimate the danger. People withsevere allergies who also have asthma are more likely to have a severe reactionaffecting the lungs;Anaphylaxis can also be caused by other things, such as bee and wasp stings anddrug allergy, but food allergy is one of the most common causes. In the UK andEurope peanuts, milk, eggs and fish are the most common foods to causeanaphylaxis, although any food including nuts, sesame seeds and shellfish can alsocause it.Issue No. 294 issue date 09/04/08

PSO 5000 Page 282.42 Women Prisoners: Women prisoners in the later stages of pregnancy and lactatingmothers may require extra calories per day. Any additional requirements should be metfollowing advice from a Healthcare professional. Annex 25 provides supplementaryguidance from the Food Standards Agency.2.43 Vegetarian Diet: A vegetarian is a person who does not eat fish, flesh, fowl, sea creaturesor invertebrates and also avoids animal by-products such as gelatine and animal rennetwhich is found in some cheeses. Eggs and dairy products are not consumed by allvegetarians. Vegetable oil margarine/frying oil must be used in the preparation andcooking of all food for prisoners on a vegetarian diet.2.44 Vegan Diet: A vegan diet is based on fruits, vegetables, nuts, seeds, beans, pulses andcereals. The diet omits all animal products including meat, poultry, fish, sea creatures,invertebrates, eggs, animal milks, honey and royal jelly. Vegan prisoners should not berequired to handle such foodstuffs. Food or drinks containing or made with any of theabove or their derivatives should not be served. Yeast extract and fortified soya milk mustbe provided for vegans in order to provide vitamin B12 Vegetable oil margarine/frying oilmust be used in the preparation and cooking of all food for prisoners on a vegan diet.Religious Diets2.45 Religious Festivals: Food for religious festivals should always be provided in consultationwith the relevant faith chaplain. Where food is brought in it must come from a regulatedsource. Such food must be provided in containers that can be x-rayed, if x-ray facilities arein place at the establishment. The Governor must be satisfied that the necessary securityand food safety issues are adequately covered. In making arrangements, Chaplains andothers must ensure they always meet the requirements and needs of local policies. Themain religious festivals are set out annually in a PSI issued by Chaplaincy HQ. It isimportant, as far as practicable, to ensure fair provision across the different faith groups.Further information on special food for religious festivals can be sought from HM PrisonService Chaplaincy HQ, Abell House.2.46 Buddhist: Many Buddhist prisoners will require a full vegetarian diet i.e. no fish. Some mayrequest a vegan diet and this must be allowed. Fasting is sometimes practised, andespecially on the Observance Days some devotees will observe the Eight Precepts, one ofwhich prohibits any food between noon and the following dawn. Asian Buddhists may eatmeat but will decline pig meat and pork and bacon products.2.47 Christians, including Roman Catholics may require a non meat option on Good Friday,which should be accommodated as a requirement in establishment menus.2.48 Church of Jesus Christ of Latter-day Saints („Mormons‟): No dietary restriction, save forprovision of beverages. Members will receive Drinking Chocolate or Cocoa or Caro, BarleyCup, Horlicks or Ovaltine as an acceptable substitute in lieu of the normal tea and coffeewhich are both forbidden.Members of the Church of Jesus Christ of Latter-day Saints traditionally undertake a 24-hour fast on one day per month. This normally commences on the first Saturday of themonth and is completed on the first Sunday. Members should be given access to sufficientand appropriate food and beverages upon completion of the Fast.2.49 Ethiopian Orthodox: The vegetarian diet is acceptable though a fish dish may also betaken if required.2.50 Greek Orthodox: The ordinary diet is acceptable, except at Easter when a vegetarian dietmay be taken.Issue No. 294 issue date 09/04/08

PSO 5000 Page 292.51 Hindu (Strict): A vegetarian diet but without fish and egg is acceptable. Cheese, dairyproducts, garlic and onion may also be included provided there is the option to refuse theseitems.2.52 Hindu (Others): Beef, pork and any by-products derived from beef and pork areunacceptable to Hindus. No special cooking facilities or arrangements are necessary toprovide the necessary variations in the dietary requirements.2.53 Jain: A vegetarian diet is acceptable. A true Jain diet might be nutritionally inadequatesince fasting is part of their religion. Due to the medical implications, the Healthcareprofessional may consider it necessary to seek further guidance from the Jain Society. Atrue Jain would require separate cooking utensils, storage and washing-up facilities.2.54 Jew: In accordance with agreement reached between the Prison Service and the VisitationCommittee at the Office of the Chief Rabbi, any Jewish prisoner who satisfies the JewishChaplain appointed to the establishment (or obtains such confirmation from their “homeRabbi”) that they have a sincere desire to adhere to the Jewish faith and to follow Jewishdietary laws, will be entitled to one Kedassia supervised Kosher main meal per day whilst inprison. Any such prisoner who satisfies the Jewish Chaplain and Governor that theycannot partake of vegetarian food may receive a second pre-packed Kedassia supervisedKosher main meal.Jews who wish to observe the fast on the Day of Atonement must be given aKedassia supervised Kosher meal not later than 18.00 hrs on the eve of the fast anda further Kedassia supervised Kosher meal after the fast (at nightfall on the followingday). Some part of breakfast and dinner so saved may go towards substantialsupper meals. During the Feast of Passover, all Jewish prisoners, so requesting,must be issued with Kedassia supervised Kosher for Passover meals.Jewish prisoners at Passover receive supplementary foods to be supplied byarrangement with the Jewish Chaplain. A list of foods (Kosher, where relevant)which must be supplied to Jewish prisoners during Passover has been agreed withthe Jewish Visitation Committee. This comprises:Matzos - 5 cartonsSoft margarine - 500 gramsSoup in a cup - 8Cheese portions - 300 gramsJam - 1 large jar (250 grams)Fresh fruit - x 2SaladTea, coffee, sugar etc.Eggs, fresh fruit and salad must be provided daily by the prison kitchen.Issue No. 294 issue date 09/04/08

PSO 5000 Page 302.55 Muslim: Muslim prisoners must be provided with a Halal diet. (“Halal” means permittedaccording to Islamic law). The following points need to be noted:The Halal diet can be:(a)(b)(c)(d)An ordinary diet utilising Halal meat and poultry products in place of Haram(forbidden) products;A vegetarian diet;A vegan diet;A seafood diet, e.g. fish, prawn and seafood products.Establishment menus must include, as a minimum, a main meal daily choicesuitable for Muslims. The choice will be indicated as such;Where the Halal meat or poultry option is declined a vegetarian or vegan choiceshould be offered;All Halal meat and poultry products must be purchased from the agreed nationalcontracts;The diet must not consist or contain anything which is considered to be unlawful(Haram) according to Islamic law, such as non-Halal meat and their by-products,e.g. gelatine;The Halal diet must be free from any product or by-product derived from pigs, e.g.pork, bacon, ham. It must also be free from all alcohol, wines and spirits;Vegetable based oils/fats/margarines must be used for frying and other cooking.2.56 Delivery/Reception: Halal products must be clearly labelled and delivered separately fromnon-Halal, and sited separately on chilled vehicles. Halal products must be off-loaded firstand decanted onto a trolley designated Halal, by persons free from Haram products.Clean, disposable gloves must be used.2.57 Storage: Halal products must be stored in separate conditions where facility allows. If thisis not possible then products may be stored within the same facility in an isolateddesignated area on a higher, separate shelf clearly labelled for Halal products. Designatedcontainers must be used.2.58 Issuing of Commodities: Products will only be issued by and to persons who are free fromhandling Haram products.2.59 Production: There must be no cross handling of Halal and non-Halal items. Separatepreparation of Halal meat is a key requirement, using separate cutting board and knivesdesignated for use, and marked as such, with Halal products only. It is essential thatseparate pots, pans and utensils, designated for use with Halal products only, are used andmarked as such.2.60 Serving: Distinctly separate utensils must be identified and used for the serving of Muslimmeals. [Catering Standard 4; Baseline 21]. Utensils must not travel across from Halal toIssue No. 294 issue date 09/04/08

PSO 5000 Page 31Haram trays and vice-versa. It is desirable that Muslim prisoners are employed to servethe Halal meat dishes.2.61 Cooking: It is desirable that when space is available, taken together with prisoner numbers,separate storage, preparation, processing and food service provision is made. A suitablediet stove may be set aside for the preparation of Halal dishes. It is best practice to haveMuslims involved in the cooking of Halal dishes.2.62 Holding: When using hot cupboards and hot trolleys Halal dishes should be placed in aseparate compartment wherever possible, and in any event must be covered and markedHalal at all times. Separate utensils are to be used in the decanting process.2.63 Frozen/Chilled Oven Ready Meals: In instances where establishments are unable tocomply with these requirements, it may be necessary to purchase oven ready, prepared,frozen or chilled Halal meals. These are available nationally from a Prison CateringServices approved supplier. Regeneration must be carried out according to themanufacturer‟s instructions and followed according to the meal type.2.64 In order to ensure adequate establishment provision for Muslim prisoners, the catering staffmust develop and maintain close liaison with the Race Relations Management Team,Security Department, Chaplaincy and the visiting Muslim Chaplain.2.65 Paganism: Many Pagans will require a vegetarian diet. Some may request a vegan diet.2.66 Roman Catholic: On two days of the year, Ash Wednesday and Good Friday, RomanCatholics are required to fast (eat little) and abstain from meat. A vegetarian or fish dishwould be required.On Wednesdays and Fridays in Lent, Roman Catholics will often fast and may abstain frommeat so a vegetarian or fish dish may be appropriate on these days.2.67 Sikh: Beef, pork and their products (except dairy milk) are unacceptable to many Sikhs.„Halal‟ or „Kosher‟ meat is forbidden to all Sikhs.Sikhism teaches that the eating of meat more generally is a matter of individualconscience and this must be respected. Some Sikhs will accept an ordinary dietwith the above proviso in mind; others may require a vegetarian or vegan diet.2.68 Some good practice relating to catering for prisoners from minority religious groups include:Appropriate labelling of equipment;Inviting relevant faith chaplains into kitchens;Enabling food provision for religious festivals;Involving prisoners from different religions and ethnic minority prisoners in cookingand other kitchen work.2.69 Further Advice and Guidance: Advisory guidance will at all times, be issued to allestablishments by the centre. Catering Managers can seek advice/information aboutreligious diets from their Area Catering Manager, Catering Services and/or the appropriateHQ faith adviser.2.70 Certain food products can be hazardous and/or present a security risk if used incorrectly orinappropriately. Some herbs, spices, yeast, food colourings and flavouring agents in particularcan pose a risk to health and security. For example nutmeg can be used as a hallucinatoryIssue No. 294 issue date 09/04/08

PSO 5000 Page 32drug and yeast is a key brewing ingredient. These products must be used in fullaccordance with the manufacturer‟s instructions under the direct supervision of staff. Theymust also be secured appropriately (e.g. locked cupboard) at all times when not in use andproper account must be kept of consumption and resulting stock levels.Issue No. 294 issue date 09/04/08

PSO 5000 Page 33CHAPTER 3HEALTHY CATERING FOR A DIVERSE PRISONER POPULATION3.1 Providing acceptable meals for a diverse prisoner population is a skilled job. The PrisonService has a responsibility to meet cultural and diversity needs whilst providing reasonablefood. In addition the Service has a responsibility to educate and give prisoners theopportunity to eat healthily if they choose to do so. Balancing these elements is not alwayseasy and all those involved in catering must be aware of the sensitivities in these areas. Allfood must be of an acceptable taste, texture, appearance and presentation at the point ofservice and on the plate. (Annex 24).Implementing, Maintaining and Developing a Well Balanced Diet3.2 Establishment catering departments should promote the concept of healthy eating byensuring that a choice of balanced, nutritious meals is made available.3.3 A well balanced diet is based on starchy foods (pasta and rice), contains at least 5 portionsof a variety of fruit and vegetables, some milk and dairy foods, some protein-rich foods(meat, fish and pulses), and is low in fat especially saturated fat, salt and sugar. A healthylifestyle would include a well balanced diet, plenty of exercise, drinking plenty of water andnot missing meals especially breakfast.3.4 To assist caterers and consumers, the Food Standards Agency has issued nutrient andfood–based guidelines for eating well. Full guidance can be found at Annex 25. These are:Bread, other cereals and potatoesa) Starchy foods should make up about a third of the daily diet;b) Offer a variety of breakfast cereals, porridge and/or bread at breakfast;c) Offer a variety of starchy foods with main meals including potatoes, rice,pasta, noodles and other grains;d) A variety of breads should be available daily as starters and mealaccompaniments;e) Offer wholegrain cereals where possible, which are often higher in fibre andother nutrients.Fruit and vegetablesa) Fruit and vegetables should make up around a third of the daily diet;b) Offer at least 5 different fruits and vegetables every day;c) Aim for 1 or 2 portions with each meal and offer fruit as a snack item;d) A portion of fresh or cooked fruit or vegetables should be approximately 80g.Milk and dairy productsa) Milk and dairy foods should be served every day;b) Moderate amounts should be offered each day as milk in drinks, cheese,yoghurt or milk based puddings and sauces;c) Where appropriate choose lower fat and salt options or use higher fat/saltoptions in smaller amounts or less frequently.Issue No. 294 issue date 09/04/08

PSO 5000 Page 34Meat, fish and meat alternativesa) A meat or meat alternative should be offered at all main meals;b) Fish should be offered at least twice a week one of which should be oily (atypical portion is 140g);c) Meat alternatives for vegetarians should be varied and use a variety of foodsfrom this group. Cheese may be used as a substitute; however dairy foodsshould not be used too often as the protein source for vegetarians.Food containing fat, salt and food/drinks containing sugara) Use just a small amount of these foodsb) Use lower fat alternatives or use these foods in smaller amounts. Wherepossible saturated fat should be replaced with unsaturated fat;c) Snacking on sugary foods and drinks throughout the day can cause toothdecay;d) If using convenience foods, check the label and choose those foods withlower levels of salt;e) Avoid adding salt to food during preparation, cooking or at the table.3.5 Whilst caterers should ensure a balanced diet is available, healthy eating is not assesseddish by dish. A healthy intake of food is assessed over a period of time. Achieving anappropriate intake of food from a wide variety of foods with the emphasis on starches(particularly fibre rich starches) fruits and vegetables along with less total fat is theindividual aim. The provision of such items on menus is essential to achieving a healthydiet. Caterers must be aware of current nutritional guidelines and recommendations. Theymust use up-to-date information and advice from reliable sources such as HMP CateringServices, Food Standards Agency (see Annex 25), Dieticians, and Health EducationOfficers.3.6 As part of this process caterers should look objectively at menu selection and modify theirrecipes, cooking methods and service towards more healthy guidelines. Particular attentionshould be paid to recipe modification and attractive presentation. All the products used inthe kitchen should be reviewed with the aim of introducing healthy cooking ingredients andproducts such as wholemeal bread, flour and pasta, brown rice, low fat milk, unsaturatedcooking fats and lean meats, fish and poultry.3.7 Kitchen staff and consumers should be regularly surveyed. Ask for ideas and suggestionsabout food served, atmosphere in the dining area and use these suggestions as a valuableresource. Consumers will appreciate being involved. The results of the surveys andsuggestions should be used to review the menu. Make simple gradual changes to startwith and continue to be flexible with new items. Keep a suggestion box available toconsumers and encourage them to be involved in the service. A food comments bookshould be available to all prisoners and views expressed should be regularly reviewed.Issue No. 294 issue date 09/04/08

PSO 5000 Page 353.8 A balanced approach to diet should be considered over a period of time (a day or week forexample) and should include plenty of meals and not be restricted to a single dish.Recommended nutritional based guidance should be considered by Catering Managers aspart of menu planning (Annex 25). Dietary guidelines for adults in the United Kingdominclude the following recommendations:Five Portions per DayNo more than 35% of energy provided by total fat;No more than 11% of our food energy by saturated fat;50% of energy provided by carbohydrates;UK adults should consume 18g fibre per day;Non-milk extrinsic sugars or added sugars should provide no more than 11% of foodenergy intake;15% of energy provided by protein;Adults should consume no more than 6g of salt per day.3.9 Fruit and vegetables are fundamental to a balanced diet. They are generally low fat, lowcalorie foods high in vitamins, minerals and a good source of fibre. Consumption of morefruit and vegetables may help reduce the risk of heart disease and some cancers. The „5 aday‟ programme is a Government initiative aimed at improving the nation‟s health. The aimis for individuals to eat at least 5 portions of a variety of fruit and vegetables per day.Variety is the key – 5 glasses of fruit juice would only count as one portion. Fresh, frozen,chilled, canned, 100% juice, dried fruit and vegetables all count. Fruit and vegetablescontained in convenience foods can contribute. It is worth noting that potatoes do notcount, neither do vitamin pills nor dietary supplements.3.10 Per adult, a portion can be identified as follows: see www.5aday.nhs.uk for moreinformation.Food typeFruit (80gms or 3oz) per portionFruit JuiceVegetables (80gms or 3oz) per portionExample1 medium apple/orange/bananaFruit salad – fresh or canned (in juice) –3 heaped tablespoons1 tablespoon of raisins, 3 whole driedapricotsOne 5fl oz/150ml glass of 100% juice,(not to be confused with „juice„ drinks)3 heaped tablespoons of carrots, peas,sweetcorn, beans and other pulses (cancount if not being used as the proteinsource in a meal – so for vegetariansbeans and pulses can‟t count towardsprotein foods and the fruit and vegetablecount at the same time), broccoli, okra,courgettes, cereal bowl of salad.Issue No. 294 issue date 09/04/08

PSO 5000 Page 36Portion Specifications3.11 Portion control is necessary to maintain consistency in quantity without prejudice to anyindividual, to maintain budgetary control and to provide the minimum provision. As such,Catering Managers should implement a portion control system which should be decidedlocally based on the following guidelines:Milk ......................... Semi skimmed ...................................... 200mlCheese ................... Cheddar ............................................... 60gChicken .................. Medium portion ..................................... 250gPork Chop .............. Medium with bone ................................ 150gMinced Beef ........... Medium portion cooked ........................ 140gBacon ..................... Rasher grilled ....................................... 50gSausage ................. Grilled ................................................... 60gMeat Pie ................. Individual .............................................. 175gBeefburger .............. Grilled ................................................... 50gFish Finger ............. 3 Fish fingers, grilled ............................ 75gEgg ......................... Size 3 ................................................... 57gMargarine ............... Portion .................................................. 7-10gJam or Marmalade .. Average on one slice ............................ 15gLettuce ................... Average serving .................................... 30gTomato ................... Tinned .................................................... 17gFresh………………………………………. 50gPotatoes ................. Boiled ................................................... 175gMashed 1 scoop .................................... 60gChips ...................... Medium portion ..................................... 165gPeas ....................... Medium portion ..................................... 70gOrange ................... Medium sized ....................................... 160gApple ...................... Medium sized ....................................... 112gBanana ................... Medium ................................................ 100gPorridge .................. Medium portion ..................................... 160gBreakfast Cereal ..... Flake type (medium serving) ................ 35g approxRice ........................ Medium portion, boiled ......................... 180gPasta ...................... Medium portion, boiled ......................... 180gCoffee ..................... Instant .................................................. 2gSugar ...................... Per serving ........................................... 4gHealthy Recipes3.12 Catering Managers should develop and implement standard recipes as a means ofmaintaining a quality provision. They should constantly review their practices in order toprovide increasingly healthy meals. Ways of doing this include:Checking recipes and, wherever possible, reduce fat, sugar and salt levels. Sugarsubstitutes or salt alternatives should not be used in food preparation. A minimaluse of salt in cooking is acceptable;Replacing more saturated fats (lard, suet, butter and pastry margarines) withunsaturated fats such as unsaturated block or soft margarines and white fats; oilssuch as rape seed, sunflower, safflower, olive or nut oils;Using a variety of fish, white or oily. The latter is thought to provide some protectionagainst heart disease;Using the leanest possible cuts of meat - remove skin from poultry before cooking ifit is to be casseroled because this is where poultry fat occurs;Issue No. 294 issue date 09/04/08

PSO 5000 Page 37Cooking MethodsMaking use of reduced fat products wherever possible, particularly the dairyproducts such as semi or fully skimmed milk, low fat yoghurt less than 10% fat,varieties of fromage frais, Greek yoghurt, quark, soft cheese and similar products.Use reduced fat cheeses or smaller quantities of stronger flavoured cheeses suchas parmesan or very mature cheddar. Reduce the number of roux or cream saucesused - look for alternative sauce methods which use less fat;Increasing the fibre content of flour-based dishes by including from 25% to 50%wholemeal flour in all flour-based recipes other than white sauces;Using pulses to thicken soups and casseroles;Using the minimum amount of sweeteners such as sugar (brown or white) honey,syrup, treacle. Serving more fruit-based desserts helps to reduce sugar levels;Using the minimum amount of salt, salted bouillon and packet soup mixes, the lattertwo contain high levels of salt;Using one layer of pastry rather than two;Using oatmeal for coatings or add to crumbles and other suitable dishes.3.13 How food is cooked has implications on how healthy the final meal is. Caterers should:Minimise the use of deep fat frying. When frying, always ensure the thermostat onthe fryer is working and that the vegetable oil is at the correct temperature, clean,and is kept covered when not in use. This will help to minimise the uptake of fat bythe food. Product overloading will drastically reduce cooking efficiency. Stir fryinguses less oil;Bake, grill, poach, roast or steam. When grilling, ensure the food is on a rack andnot on a flat oven tray; roast should also be on racks or use diced vegetables.There is no need to brown meat in fat to seal – it is equally effective to dry fry or addboiling stock. Use the leanest possible cuts of meat and trim any visible fat eitherprior to cooking (casseroles) or prior to serving (roast). To retain as wide a range ofvitamins and minerals as possible it is preferable to steam vegetables rather thanboil;Decorate a third to a half of all cold desserts with fresh or dried fruits rather thanover-relying on piped cream.Issue No. 294 issue date 09/04/08

PSO 5000 Page 38Food Service/Counter Presentations3.14 How food is offered or presented can help consumers eat more healthily. Some ways ofdoing this include offering:alternatives next to each other e.g. butter, unsaturated margarines and reduced fatspreads together;vegetables without fat or cream sauces (which can be offered separately). Servepoultry with the skin removed;some reduced fat salad dressings at the side of salads served without dressings;fresh meats and fish on salad bars as alternatives to tinned varieties and pastryitems;lower fat alternatives to pour-on cream for desserts e.g. yoghurt and similar reducedfat products;a variety of breads and/or rolls which include whole grain varieties. Ensuresandwiches reflect this variety. Offer a selection of high fibre biscuits and crispbread;a wide variety of interesting fresh fruits, vegetables and salads.Issue No. 294 issue date 09/04/08

PSO 5000 Page 39CHAPTER 4:FOOD SAFETY AND MANAGEMENT OF FOOD AT POINT OF SERVICEIntroduction4.1 Food service is a high priority task which, if carried out correctly, makes a contribution to anestablishment‟s security and good order. The effective management of serveries inresidential areas is highly important. Food service areas will differ in size, shape andlayout, but the aim for a high standard of food service is the same. The chapter that followsis designed as the basic minimum to be implemented and adapted locally.Servery Officer Duties4.2 It is the responsibility of the Catering Manager to ensure that servery supervisors are awareof these instructions.Risk AssessmentsAll personnel who work in the food business must be trained in food handling to theappropriate level. This requirement is previously explained in detail at paragraph1.41;It is the responsibility of the food business proprietor (the Governor) to ensure thatall persons in the food chain are trained to the appropriate level for the task to beperformed. The Catering Manager must be informed of individual food handlertraining requirements. Training must then be programmed accordingly;Up-to-date records must be maintained of all persons completing food handlingtraining. Records should be kept in the wing/houseblock office and copies held onthe staff personal file and by the Catering Manager;All prisoners must receive training on all equipment that they are going to operate inthe course of their duties;Where possible, each prisoner should have a folder which holds records of all thefood handling training they have received within the establishment;Prisoners working on serveries must understand what is required of them and havea job description – a compact may be used;To ensure that all prisoners are fit to work in food service areas, they must first bepassed as medically fit by the establishment‟s Healthcare professionals.4.3 A risk assessment of the work area must be completed. This must be carried out by asuitably trained and qualified person and must cover all areas/items involved in foodservice.4.4 Safe Systems of Work: Once risk assessments have been completed, safe systems ofwork must be produced that will ensure that all work can be carried out in a manner thatreduces the risk to acceptable levels.Issue No. 294 issue date 09/04/08

PSO 5000 Page 404.5 Cleaning: The highest standards of hygiene and cleanliness must be maintained at alltimes. Cleaning schedules, monitoring systems, cleaning equipment and agents must belinked to effective prisoner training. To allow this:All cleaning equipment that is to be used in the food service area must be kept in adesignated area (NOT IN THE SERVERY) and must be marked with the correctcolour code;It is essential that a colour code system for cleaning equipment operates inaccordance with Prison Service policy as set out in PSI 19/2007 (a revision toSection 3 of PSO 3801, Health and Safety Policy Statement);Cleaning/servery personnel must ensure that all completed cleaning is done to thehighest standard. Completion of cleaning routines must be monitored and thefindings accurately recorded after each cleaning period by servery supervisors.(These are to be kept for audit purposes – a minimum of 6 months completedrecords are to be maintained.)Control of Substances Hazardous to Health4.6 Control of Substances Hazardous to Health (COSHH) is the name given to the series ofregulations aimed at protecting people against risks which may occur from exposure tosubstances or processes hazardous to health in the work place. Under COSHHRegulations 2002 (as amended) all persons at work need to know the safety precautions totake so as not to endanger themselves or others through exposure to substanceshazardous to health. All persons that are required to use chemicals in the course of theirwork must be trained in their safe use and training entered on 2055C. The chemicals mustnot be kept in the servery area but in a designated chemical storeroom. This room must bekept locked.Food Collection and Transportation4.7 It is the responsibility of staff collecting a food trolley from the kitchen that the contentscorrespond with the items required/ordered. It is also the responsibility of staff collectingfood to ensure that the food trolley is at the correct temperature.Food Service4.8 Cold Serving Counters - Temperatures and Food Service: It is essential that the hotplatesand cold service counters are in good working order and are at the correct temperaturesbefore food is placed inside. Equipment must be switched on in plenty of time for it to attainthe correct temperature.4.9 Food Temperatures at Point of Service: It is a requirement that food temperatures aretaken and recorded at the point of service. When food arrives at the servery it must bedecanted into the hotplate leaving lids on gastronorm trays until food service commences.Just before the start of serving food, the temperature of each dish must be taken and thefindings recorded. If the food service takes over 30 minutes then a second check must bemade. If food is not at the correct temperature, guidance should be sought from theCatering Manager.4.10 Hot Holding and Food Service: It is essential that all hot food is transported at the correcttemperature. Hot food must be served hot. Food cabinets must be able to maintain a coretemperature of a minimum +63°C or above. Cabinets must be operating at a minimum of+75°C or above. All hot food must be served at a temperature above +63°C.Issue No. 294 issue date 09/04/08

PSO 5000 Page 414.11 Cold Holding and Service: As with hot food, cold food must be covered at all times exceptwhen food is to be served. Cold food must be either stored/transported at +5°C or less ORit must be consumed within 4 hours of leaving refrigerated storage after which it must bedisposed of and a record of events kept.4.12 Food Presentation: It is important that all food that has been prepared by the cateringdepartment should be presented in the best possible way within the restrictions andconstraints of the food service area. This entails keeping main dishes separate fromvegetables and the dessert.4.13 Contamination of Special Diets: It is essential that special diets are not contaminated, evenbriefly, by other menu items. For example a vegan or vegetarian meal should not comeinto contact with meat; Halal meals should not come into contact with non-Halal (Haram)menu items. The servery layout must be carefully considered to avoid contamination andseparate identifiable serving utensils must be used for special diets. Instructions for layingup the servery and using identifiable serving utensils issued by Catering Managers must becarefully followed.4.14 Food Service Routines: Catering staff are to visit each servery, at least weekly, to observefood service routines.Wing Refrigerators4.15 All fridges in residential areas must be operated and maintained to the highest standards.Records of operating temperatures must be kept. Refrigerators must be kept clean andfree from out of date produce. Food must be stored in the correct manner. In order toachieve the above requirements, inspection of fridges should be part of the wing serverysupervisor‟s duties.Use of Sterile Wipes4.16 Before taking the temperature of food a sterile wipe must be used in the prescribed mannerto ensure that the probe is sterile. A fresh wipe must be used to clean the probe for eachdifferent food item. Sterile wipes will not make the probe acceptable for use with Halalmeat, therefore either two probes are kept, one for Halal and vegetables and one for nonHalal foods or a non-contact infra red thermometer is used.Dress Standards4.17 Both staff and prisoners must wear clean protective clothing whilst serving food. Someprisoners may be both cleaners and food handlers. Staff must ensure that prisoners do notwear the same protective clothing for both cleaning and serving food. Prisoners must notbe allowed to leave the servery area and move around the establishment in the protectiveclothing that is worn to serve food. Prisoners must not change into protective clothing incells. Hats must be worn. It is good practice to wear disposable gloves, but hands must bethoroughly washed prior to donning gloves.Waste Food Management4.18 To assist in reducing food waste, it is essential that all food waste from the servery isrecorded. This information should be passed, at least weekly, to the Catering Manager forcosting and analysis.Issue No. 294 issue date 09/04/08

PSO 5000 Page 42Portion Control4.19 Unless prisoners are allowed to serve themselves, the portion control system identified bythe Catering Manager must be operated. This will assist the catering team in ensuring thatthe correct amount of food is available at the point of service for the number of prisoners.Food Comments4.20 Prisoners have a right to pass comments about the food served and related issues. A foodcomments book must be available at the point of service. The comments book must beseen and signed by the Catering Manager on a regular basis (at least weekly) and actionedas required. Prisoner request and complaints forms may also be used.Dirty Protest Guidance4.21 To ensure all current food safety regulations are met with regard to safe handling of foodduring a dirty protest, the following guidelines should be met:All prisoners will be catered for according to their cultural, racial or religious beliefs,or under the advice from a Healthcare professional;All food should be issued to prisoners on disposable plates/polystyrene containers;All drinks should be issued to prisoners in disposable cups/polystyrene cups.Where appropriate, disposable lids should be used to cover the cups. If the prisoneris allowed the use of his/her own flask, hot or cold water should be provided andissued at the cell door;All food waste and cutlery items should be disposed of in sealed polythene wastebags and sent for incineration;Refused food should be disposed of immediately in sealable polythene waste bagsand a record of the food refused should be made by the unit/wing manager;If the prisoner gives up the protest after refusing his meal and requires food, arequisition should be made to the Catering Manager during normal kitchenoperational hours. If outside normal operational hours, provision of a sandwich mealshould be offered;All staff involved in the direct issue of food and collection of food waste and cutleryitems are advised to wear the special protective clothing and certainly a minimum ofplastic disposable gloves. Where more than one prisoner is involved in the protest,gloves should be changed for each individual issue and collection. The clothingshould be disposed of in sealed polythene waste bags and sent for incineration;Food should be plated just prior to issue to ensure food temperatures for service areadhered to;Where more than one prisoner is involved in a dirty protest, bulk food items shouldbe stored at temperatures of above +63 C;The kitchen should record all temperatures of food prior to issue to serving staff andensure that a minimum temperature of +75 C has been maintained;Issue No. 294 issue date 09/04/08

PSO 5000 Page 43Separate samples of food issued to prisoners on dirty protest should be kept for a72 hour period;A log of all food and drinks issued should be kept for the duration of the protest;A supply of anti-bacterial soap at the wash facilities should be made available.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 1Food Safety Policy StatementANNEX 1The catering department at HMP/YOI ____________________ and all those responsible for foodprovision have a duty to comply with all food safety legislation and adopt good practice. Thisincludes:A commitment to producing safe food for prisoners, staff and visitors.Implementing effective control measures to ensure hazards to food safety areidentified and monitored.Ensuring all food handlers/supervisors are competent in food safety according totheir need and that all training is documented.The provision of cleaning schedules and records of cleaning for all food areasincluding food service points.High levels of hygiene for all food preparation areas, equipment, facilities andpersonnel.Monitoring and recording all temperature control points during delivery, storage,preparation, cooking, cooling, reheating, holding and distribution.Procedures for dealing with the following: health screening and reporting of prisonerand staff illness, visitors, contractors, enforcement officers, food poisoning incidents,complaints and waste management.Effective quality control systems including stock rotation, foreign body control, selfaudits and correct food labelling.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 2Hazard Assessment MatrixANNEX 2Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 3Food Flow Chart 2Supplier Appraisal -CPANNEX 3Hygiene of Environment -CPPremisesReceipt of Commodities -CPFresh Frozen AmbientChilled StorageTemp. Record - CPFrozen StorageTemp. Record - CPThawing - CPPreparation for Cooking - CPCooking Core - CP Cooking Core –CPServing Hot - CPHot Holding - CPServing Hot – CPHolding at Room Temp. AfterCooking 1½ hr Limit – CPAccelerated Cooling & RefrigeratedStorage - CPServing Cold - CPPreparationof DishesReheatingCore - CPHot HoldingCore - CPServing Hot -CP2 This flow chart excludes critical control points – these are to be identified locally by Catering Managers.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 4Hygiene of Environment Inspection FormANNEX 41. Receipt of Commodities xDelivery vehicle checksStorage (Chilled)Storage (Ambient)Stock RotationReturns2. Temperature Control xTemperatures TakenRecords Being KeptDigital Probes WorkingPrime Cooking Equipment3. Cross Contamination xStoragePreparationService and Display4. Kitchen Fabric xWallsFloorsCeilingsDoors and WindowsLightingVentilationDrainageCOSHH Records KeptStaff Training Records5. Cleaning xSchedules/RecordsChemicalsCleaning EquipmentSurfacesEquipmentStructureWash Up6. Personal Hygiene xCleanlinessClean ClothingHabitsFirst Aid KitWash Hand BasinsStaff Facilities7. Pest Control xSigns of InfestationControl Measures Kept8. Waste Disposal xInternalExternal9. Serveries xCleanlinessServing StaffVisitors WCInspection Completed By:All ‘x’ require actionDate:Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 5Pest Control RecordANNEX 5Date Reported:Problem:REPORT TO PEST CONTROL OFFICERTime Reported:Location:Reported By:ACTION BY PEST CONTROL OFFICERDate Investigated:Pests Identified:Department:Time Investigated:Comments:Date:Signed By (Operator):Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 7Illness Incident RecordANNEX 7Date:Received By:Location:Time:Telephone:NB: For group incidents, list others involved on separate sheetDate and time of food consumption:Where was food consumed:Details of food consumed (include all food and drink as part of meal):NB: Attach copies of all records relating to meal or ingredientsDetails of alleged illness:Symptoms Date of Onset Time of Onset DurationNauseaVomitingDiarrhoeaAbdominal PainOther Symptoms (give details):Healthcare Informed: YES / NOIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 8Kitchen Temperature Control Flow ChartANNEX 8ChilledIncludes raw meat andpoultry, cooked meat andmeat products, fish,shellfish, preparedvegetables, dairy productsand milk.FrozenIncludes allfrozen products.DryIncludes flour, pastry,custard and gravy mix,cold sweet mix,canned products andraw vegetables.DELIVERY +5 C (max 8 C) -18 C (max -12 C)AmbientSTORAGE +5 C or below -18 C/-22 C Ambient or +15 CDefrost toPREP+10 C max +5 C Cool +5 CCOOKINGAt least +82 CCOOLING+5 C in 1½ hoursReheat to core temp of+82 CReheat to core temp of+82 CSERVICEHOT+63 C minSERVICECOLD +5 C (max 7 C)Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 9Examples of Risk AssessmentANNEX 9Control Point 1 (Supplier Appraisal)Process: Central Contract Commodities Non ContractHazard:Micro-organism, chemical and foreign Micro-organism, chemical andbody contamination.foreign body contamination.Control Measures: Purchase from approved suppliers Purchase from approved suppliersagainst HMP specification. Check against local specification. Checkgoods on receipt.goods on receipt.Monitoring: Evaluation by procurement and food Evaluation by procurement andspecialist (then at least annually). food specialist then at leastannually by Catering Manager.Recording: Supplier appraisal record. Supplier appraisal record.Action Required / Procurement (RPU/NPU). Catering Manager and StoresResponsibility:Clerk.Control Point 2Process:Hygiene of EnvironmentHazard:Micro-organism, chemical and foreignbody contamination.Control Measures: Adequate staff training. Effectivecleaning schedules.Monitoring: Regular visual and physical checks bystaff.Recording: Hygiene Managers inspection.Operational reports.Action Required / Catering Manager.Responsibility:Control Point 3Process:PremisesHazard: Chemical and foreign bodycontamination.Control Measures: Implement effective, plannedmaintenance programme.Monitoring: Daily by catering staff.Recording: Hygiene Managers inspection.Small repairs programme.Action Required / Catering and Works Services staff.Responsibility:Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 10Control Point 4Process:Delivery of CommoditiesHazard: Micro-organism multiplication,chemical and foreign bodycontamination.Control Measures: Visual check of vehicle and driver.Check condition of commodities onvehicle for damage/dents and splitcontainers. Temperature control.Monitoring: Check every delivery and includefindings in supplier appraisal record.Recording:Action Required /Responsibility:Delivery monitoring form (GIS).Supplier appraisal record.Delegated catering staff.Visual and physical check of datemarks. Temperatures etc tocomply with specifications andtemperature regulations.Check delivery vehicle, datemarks, temperatures and conditionof food for every delivery.Control Point 5 (Storage)Process:Storage of Commodities(Fresh and/or Frozen)Hazard: Micro-organism multiplication andforeign body contamination.Control Measures:Visual check of all stores.Temperature check of storage units:refrigerators (

PSO 5000 ANNEXES Page 11Process:Storage of Commodities(High Risk/Ready to Eat)Hazard: Micro-organism multiplication andforeign body contamination.Control Measures: Store at < +5°C or > + 63°C.Monitoring: Daily by supervision. Temperatureprobe.Recording: Hygiene Managers inspection ofAction Required /Responsibility:Control Point 6records.Delegated catering staff.Process:Hazard:Control Measures:Monitoring:Recording:Action Required /Responsibility:Thawing (Frozen Commodities)Multiplication of micro-organisms.Insufficient defrosting. Crosscontamination.Using controlled thaw cabinet, defrostin lidded containers until correctlythawed. Store away from other foods.Visual and physical checks by staff asnecessary. Implementation ofcleaning schedules.Hygiene Managers inspection.Delegated catering staff.Control Point 7 (Preparation for Cooking)Process: Raw Meat Raw VegetablesHazard:Multiplication of micro-organisms. Micro-organism, chemical andCross contamination.foreign body contamination.Control Measures: Carry out processing in designated Check each bag/crate before use.area. Reduce handling time. Reduce Carry out preparation intime product held at ambient designated area.temperature.Monitoring: Visual and physical checks by staff. Visual and physical checks byCleaning schedules.prisoners and staff. Cleaningschedules.Recording: Hygiene Managers inspection. Nil.Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Process: Raw Salad Home Made Mayonnaise / SaladCreamHazard:Micro-organism, chemical and foreignbody contamination.Multiplication of micro-organisms.Cross contamination.Control Measures: Reduce time „high risk‟ commoditiesare held at ambient temperature.Use pasteurised egg product oregg-free recipe. Keep refrigeratedPrepare in designated area. The and use within 24 hours.addition of any „dressing‟ should takeplace just prior to service.Monitoring: Visual and physical checks by staff. Compliance with standard recipe.Recording: Nil. Disposal after 24 hours.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 12Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Process: Bakery Bread and RollsHazard: Multiplication of micro-organisms, Foreign body contamination.cross contamination and foreign bodycontamination.Control Measures: Prepare in designated area. Thorough Limit handling.cooking. Supervision and training.Monitoring: Visual check of food handler, Visual check of food handler,operation and food.operation and food.Recording: Nil. Nil.Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Process: Cakes and Biscuits Meat Pies and PastiesHazard: Multiplication of micro-organisms. Multiplication of micro-organisms.Cross contamination and foreign body Cross contamination.contamination.Control Measures: Limit handling and store appropriately. Limit handling and storeappropriately.Monitoring: Visual check of food handler,operation and food.Recording: Nil. Nil.Action Required / Delegated catering staff.Delegated catering staff.Responsibility:Control Point 8 (Cooking)Visual check of food handler,operation and food.Process: Stews and Casseroles Joints of MeatHazard: Multiplication of micro-organisms. Survival of micro-organisms.Control Measures:Monitoring:Adequate cooking and agitation. Avoidcold spots. Minimum coretemperature of +82°C.Physical checks by staff. Boiling in themiddle. Use of temperature probe.Ensure adequate cooking andcore temperature of +82°C.By temperature probe.Recording: On temperature record form. On temperature record form.Action Required / Delegated catering staff.Delegated catering staff.Responsibility:Process: Meat Cuts Egg DishesHazard: Survival of micro-organisms. Survival of micro-organisms.Control Measures: Ensure adequate cooking and core Serve hard boiled or fully fried.temperature of +82°C.Monitoring: By temperature probe. Visual check by staff.Recording: On temperature record form. Nil.Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 13Process: Bakery Products (Pies & Pasties) Reheating (Rechauffé) HomeMade ‘High Risk’ FoodsHazard: Survival of micro-organisms. Survival of micro-organisms.Control Measures: Ensure thorough cooking with a core Reheat to +82°C.temperature of +82°C.Monitoring: By temperature probe. By temperature probe.Recording: On temperature record form. On temperature record form.Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Process: Purchased Pre-Prepared Foods Use of LeftoversHazard: Survival of micro-organisms. Micro-organism, chemical orforeign body contamination.Control Measures:Monitoring:Recording:Action Required /Responsibility:Reheat to manufacturers‟ specificationor reheat to +82°C.By temperature probe.On temperature record form.Delegated catering staff.DO NOT USE.Catering Manager.Control Point 9 (Cooling)Process:Hazard:AllMultiplication of micro-organisms.Control Measures: Reduce temperature to +5°C within 90minutes by use of a blast chiller.Monitoring: Visual and by in-built probe.Recording: On temperature record form.Action Required / Delegated catering staff.Responsibility:Control Point 10Process:Hazard:Hot HoldingMultiplication of micro-organisms.Control Measures: Visual and physical check ofappliance. Effective maintenanceplan.Monitoring: Weekly, by use of temperature probeor in-built temperature gauge.Recording:Action Required /Responsibility:On temperature record form.Delegated catering staff.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 14Control Point 11 (Food Service)Process: Hot ColdHazard: Multiplication of micro-organisms. Multiplication of micro-organisms.Control Measures: Serve above +63°C. Serve below +5°C.Monitoring: Supervision and use of temperature Supervision and use ofprobe.temperature probe.Recording: On temperature record form. On temperature record form.Action Required /Responsibility:Delegated catering staff.Delegated catering staff.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 15Staff/Visitors' Food Safety Health QuestionnaireANNEX 10Name:Address:____________________________________________________________________________________________________Occupation:Department:__________________________________________________1. Have you suffered from sickness, diarrhoea or any stomach disorders within the last 7 days?YES/NO2. Have you suffered from any 'flu-like' symptoms during the last 48 hour period?YES/NO3. Have you recently been in contact with anyone suffering from any of the following –cholera, dysentery, gastro-enteritis, typhoid paratyphoid, or salmonella infection?YES/NO4. Are you suffering from any infectious conditions of the skin, nose, throat, eyes or ears?YES/NO5. Have you been abroad within the last 3 months?YES/NOIf yes, please state where:________________________________6. Have you suffered from any of the above conditions during or since your return from leave?YES/NOI agree that the above-mentioned statement is true to the best of my knowledge.Signature:(Officer/Visitor)Date:Signature:(Duty Catering Manager)Date:Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 16Hygiene and Health & Safety Training RecordANNEX 11Name:Location:__________________________________________________________Induction/Basic FoodIntermediate FoodAdvanced FoodHealth &Staff EquipmentCleaningJob DescriptionLevel 1HygieneHygieneHygieneSafetyCleaningTechniquesIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 17ANNEX 12INDUCTION PROGRAMME1. INDUCTION FORM2. COMMON REASONS FOR FOOD POISONING3. PERSONAL HYGIENE4. FOOD HYGIENE5. A SAFE WORKING ENVIRONMENT6. PERSONAL CLOTHING7. „CLEAN AS YOU GO‟ POLICY8. FUTURE TRAINING REQUIREMENTS9. WORK COMPACT & JOB DESCRIPTIONIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 18HER MAJESTY’S PRISON:_____________________PRISON CATERING SERVICES - INDUCTION FORMThis form is to be completed by both parties prior to the commencement of work within theCatering Department and is to be kept on record.Supervisor Name: ___________________________________Prisoner’s Name: ____________________ Task: ______________________Allocation: _______________________________Location: ________________Date Commenced: _________________MANAGERPRISONER(Food Handler)InitialInitial1. MEDICAL COMPLETED....... DATE......2. DECLARATION OF INFECTIOUS DISEASES3. PROCEDURE FOR REPORTING SICKNESS4. PROCEDURE FOR REPORTING ACCIDENTS5. COSHH REGS EXPLAINED6. „EVENT OF FIRE‟ PROCEDURES7. JOB DESCRIPTION8. SAFE FOOD POLICY9. SAFE ENVIRONMENT POLICY10. TRAINING POLICYa. HOURS OF ATTENDANCEb. DRESS STANDARD REQUIREDc. MEAL TIMESd. EQUIPMENT USE AND AUTHORISATIONe. REPORTING OF DEFECTSf. RATE OF PAY AND PAY DAYg. EXTRA CURRICULA ACTIVITIESh. FAMILIARISATION TOUR OF KITCHENi. INTRODUCTION TO STAFFj. SAFE KNIFE DRILL & TALLY SYSTEMI have had explained to me the above, either verbally or by written means. I have received the appropriate initial trainingto enable me to commence work in a safe and hygienic manner. Further, I fully understand what is required of me.Prisoners Signature: _____________________ Date: ___ / ____ / _______Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 19COMMON REASONS FOR FOOD POISONINGFood prepared too far in advance.Food stored at room (ambient) temperatures (not refrigerated or kept hot).Cooling food too slowly before refrigerating.Not re-heating food to a high enough temperature.Using cooked food contaminated with food poisoning bacteria.Under-cooking meat and meat products.Not thawing frozen meat and poultry for sufficient time.Cross contamination from raw to cooked products.Infected food handlers.Poor hygiene practice.PERSONAL HYGIENEYOU AND GOOD HYGIENEEveryone who works in the food industry can make a big difference to hygiene. YOU play animportant part in achieving good hygiene by:Keeping yourself clean and wearing clean clothing.Keeping your living quarters clean.Keeping your workplace clean.Following the displayed rules for keeping food safe.Doing what you are asked to do at work.Adopting good habits, such as washing your hands before working with food, and avoidingwhat you know to be bad habits.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 20FOOD HYGIENEProtecting food from harm.Informing your supervisor of anything that you see which could be harmful to food.Keeping food covered.Keeping the preparation of raw and cooked food strictly separate.Not preparing food too far in advance.Keeping food that is meant to be kept hot, HOT.Keeping food that is meant to be kept cold, COLD.Ensuring that all cuts and sores are covered with a blue waterproof dressing.A SAFE WORKING ENVIRONMENT & PERSONAL SAFETYYOU HAVE A DUTY TO YOURSELF AND OTHERS TO PREVENT ACCIDENTSREMEMBER—CATERING IS A HIGH RISK INDUSTRYThe 5 main causes of accidents and ill health in catering are:SLIPS, TRIPS AND FALLSLIFTING AND MANUAL HANDLINGCONTACT WITH HOT SURFACES OR HARMFUL SUBSTANCESDERMATITISWORK RELATED UPPER LIMB DISORDERSClean as you go ALWAYS.If it is not in use put it away.Remove obstacles from walkways.Avoid carrying hot liquids.Carry out instructions regarding safe systems of work.Do not operate any machinery you are not trained to use.If in doubt, ask your supervisor.Use the correct tools for the task at hand.Avoid lifting items which you know to be too heavy.Avoid the need to stand on objects to reach articles.Wear the correct clothing.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 21PERSONAL CLOTHINGDRESS STANDARDS FOR FOOD HANDLERS ARE:-Clean, sturdy footwear; preferably toe protected.Clean and pressed blue/white check trousers.Clean and pressed white double breasted chefs jacket.Clean and pressed white cooks apron.Clean white hat or forage cap.CATERING STAFF EMPLOYED ON DOMESTIC DUTIES MAY WEAR:-Clean white T shirt.Clean white hat.Clean sturdy footwear.Clean trousers appropriate to the duties.Further protective clothing as required e.g. rubber apron.It is a requirement that adequate facilities are provided to accommodate changing from outsideclothing to kitchen protective wear. Kitchen whites should not be worn outside the catering facility.CLEAN AS YOU GOTHIS MEANS “ALWAYS CLEAN UP AFTER YOU HAVE FINISHED EACH TASK”DETERGENTS AND SANITISERS FULFIL DIFFERENT ROLES:-REMEMBER:-DETERGENT FOR CLEANSING DIRTY SURFACESSANITISER FOR FINAL WIPE DOWNAlways use the correct detergent for the job at hand.USE THE FOLLOWING PROCESS WHEN CLEANINGa. Remove all debris from the surface to be cleaned (place debris in a refuse bin and replacethe lid).b. Dampen the area to be cleaned.c. Scour the surface with the correct cloth and a solution of warm water and detergent.d. Rinse the area with clean water.e. Sanitise if necessary.f. Dry with a suitable clean dry cloth or allow to air dry.DO NOT LEAVE FOOD SPILLS AND SPLASHES FOR OTHERS TO CLEAN UPRemoval of food debris discourages the spread of various forms of vermin. If you see vermin (i.e.rats, mice, cockroaches) in the workplace, inform your supervisor.Keep doors and windows shut.Do not interfere with any apparatus that has been provided to trap or detect vermin.Keep lids on refuse bins.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 22FUTURE TRAINING REQUIREMENTSYOU ARE REQUIRED TO UNDERTAKE ON-GOING TRAINING SO THAT:-You have a better understanding of what is expected of you.You are able to contribute to the effectiveness of the catering business.To maintain and improve the standard of hygiene.You can help prevent the outbreak of food borne illness.To maintain and improve the quality standard of food service.You can assist in the prevention of accidents in the workplace.To comply with legislation.To achieve academic recognition.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 23PRISON CATERING SERVICESSTATEMENT OF PURPOSETo lead a useful life whilst in custody by adopting a realistic attitude to meaningful work.WORK COMPACTHMP .............................. NAME ........................ LOC ..............................JOB TITLE:HOURS OF ATTENDANCE:PAYMENT:………………..ampmKITCHEN PAYMENT SCHEMEPAY DAY: ...................................................TIME OFF:GYM/CLASSES/ETC:ACCOUNTABLE TO:BY ARRANGEMENTBY ARRANGEMENTSUPERVISING CATEREROVERALL PURPOSE:To assist in providing the catering service for the establishment and to carry out all the activitiesand duties as directed by the legitimate authority.KEY RESULT AREAS:To use as directed stores and provisions in the proper manner.Provision of wholesome and healthy meals in a hygienic environment.Take full advantage of training opportunities to develop practical skills, knowledge and personalqualities.Exercise those skills, knowledge and qualities to an appropriate and acceptable standard.PERFORMANCE STANDARD:You will be performing effectively when:Co-operative contributions are given to fulfilling the aims of the catering operation.Consumer complaints about meals are at a minimum level.Your workplace is kept to the highest hygienic standards at all times.Your new skills, knowledge and personal qualities are seen by your peer group as beingeffective.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 24ANNEX 13Training FlowchartCandidateIssued with Essentials ofFood HygieneIssue test paper forEssentials of Food Hygieneand set return dateBefore candidate starts work in foodareasTest is completed by candidate byreference to booklet - 100% passrateWatch Start Right video Before candidate starts work /handles foodIssue Hygiene Sense bookletThis stage within 3 weeksIssue Hygiene Sense testpaper and set return dateTest paper is completed bycandidate with reference to booklet- 100% pass rateIssue Food Hygienehandbook with Questions ofHygiene bookCompetency to be checkedby supervisor completing the3 competency sheetsCommence 6 hours oflearning sessions + video onFood Safety leading toFoundation CertificateRefresher / exam test by useof Ivy Primary Food Hygienedisks, exam paper orexternal paperTo be completed by supervisor aspreliminary to learning sessionsSuccessful completion of coursewithin 8 weeks: Issue FoodHygiene Foundation CertificateStages of results:70% = Pass80% = Credit90% = DistinctionIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 25ANNEX 14Sample SurveyYou are invited to help in a survey, which is being carried out in order to look at the food providedby HMP/YOI ………………... We are very interested in knowing what you think. Providing us withthe following information about your likes and dislikes could result in changes being made to themenu.1. What age group are you? (Please circle your answer)21-25 26-30 31-35 36-40 41-45 over 452. How would you describe yourself / your ethnic origin? (Please tick your answer)ASIAN BLACK WHITEIndian origin African origin English originPakistani origin Caribbean origin Irish originBangladeshi origin Other (please describe) Scottish originChinese origin ____________________ Welsh originEast African originOther (please describe)______________________Other (please describe)______________________Mixed Race (please describe)_____________________Other (please describe)_____________________3. What diet, if any, do you follow?(please circle your answers)Vegetarian diet? Yes NoVegan diet? Yes NoReligious diet? If yes which one? Yes NoMuslim Sikh Jewish Buddhist Hindu Other (specify)Medical diet? Yes NoIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 264. How many times per week do you take these meals? (Please circle your answer)Breakfast0 1 2 3 4 5 6 7Lunch0 1 2 3 4 5 6 7Dinner0 1 2 3 4 5 6 75. Are you content with the amount of healthy options offered to you? (Please circle one)Not at all Unsure Very much1 2 3 4 55a. How content are you with the amount of fresh fruit and vegetables that are available toyou? (Please circle one)Not at all Unsure Very much1 2 3 4 56. How content are you with the range/variety of different food available? (Please circle one)Not at all Unsure Very1 2 3 4 57. For the following question score the particular items of food on the scale of 1-5 for howmuch you like or dislike them.Dislike Neither like nor dislike Like1 2 3 4 5ChickenLambBeefPorkBaconSausageLiverKidneySmoked fishGrilled fishPoached fishSweetcornPeasBroad beansGreen beansBaked beansTomatoes (tinned)SproutsSaladFried fishBaked fishDoughnutYoghurtRice puddingSponge cakeCustardFruit crumbleFruit pieFresh fruitIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 278. How often are able to find something on the menu that you like? (Please circle one)Never Sometimes Always1 2 3 4 59. What are your top three favourite meals from the lunch menu?1.2.3.9a. What are your top three least favourite meals from the lunch menu?1.2.3.10. What are your top three favourite meals from the dinner menu?1.2.3.10a. What are your top three least favourite meals from the dinner menu?1.2.3.11. Do you have any additional comments for practical changes you would like to see on themenu?THANK YOU FOR TAKING THE TIME TO COMPLETE THIS FORM. PLEASE HAND TO AMEMBER OF THE CATERING TEAMIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 28Multi-Choice Weekly MenuANNEX 15Weekly Menu for Week Ending: 00 / 00 / 00LUNCH SUNDAYCHOICE 1CHOICE 2CHOICE 3CHOICE 4CHOICE 5CHOICE 6EVENING SUNDAYCHOICE 1CHOICE 2CHOICE 3CHOICE 4CHOICE 5CHOICE 6LUNCH MONDAYCHOICE 1CHOICE 2CHOICE 3CHOICE 4CHOICE 5CHOICE 6EVENING MONDAYCHOICE 1CHOICE 2CHOICE 3CHOICE 4CHOICE 5CHOICE 6Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 29ANNEX 16Pre-Select Menu: Prisoners’ Choice SlipNAME:CHOICE 1 2 3 4 5 6 Return to wing office by 08.30 am.If you do not make a selection, you will automatically beallocated choice 1.SUNMONTUESWEDTHURSFRISATNAME:LOCATION:CHOICE 1 2 3 4 5 6 Return to wing office by 08.30 am.If you do not make a selection, you will automatically beallocated choice 1.SUNMONTUESWEDTHURSFRISATNAME:LOCATION:CHOICE 1 2 3 4 5 6 Return to wing office by 08.30 am.If you do not make a selection, you will automatically beallocated choice 1.SUNMONTUESWEDTHURSFRISATIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 30Wing Requirements RecordANNEX 17Meal Choices for Lunch / Evening _______day / /LOCATION ________________________________CELL NAME SUN MON TUE WED THU FRI SAT1234567891011121314151617181920Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 31Wing Totals Order FormTOTAL NUMBERS REQUIRED: 1 2 3 4 5 6SUNDAYMONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAYSATURDAYANNEX 18Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 32Trolley Confirmation SlipChoice Wing Menu Item Numbers123456Medical: 12PotatoesRiceVegetablesBread LoavesButter PortionsSweetFruitMilk PuddingTea PacksOtherChecked Correct (Wing Officer):Signed Away Correct (Caterer):ANNEX 19Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 33Menu Content DescriptionsANNEX 201. Jerked Chicken Chicken leg, marinated in Caribbeanspices, lightly roasted and finished withyoghurt ( ).2. Lamb with Turmeric Rice Sautéed minced lamb with fennel, cuminand served on a bed of savoury yellowrice (H).3. Creamy Vegetable Pie Selection of vegetables in a creamysauce encased in puff pastry (v).4. Bean Goulash A selection of beans (butter, haricot,kidney, black-eye) poached in a tomatoand paprika sauce.1. Special Chicken Fried Rice Pieces of chicken meat marinated inChinese five spices, stir-fried withvegetables and boiled rice ( ).2. Cottage Pie Minced beef and vegetables topped withmashed potato baked in the oven.3. Ocean Surprise Tuna flakes and sweetcorn in a lightmustard sauce, topped with creamedpotato and cheese (H).4. Vegetable Chilli A selection of vegetables and red kidneybeans in a spicy chilli sauce (v).1. Chicken Tandoori Oven baked spicy chicken portion servedwith basmati rice (H).2. Grilled Gammon & Pineapple Gammon steak grilled with a ring ofpineapple ( ).3. Vegetable Lasagne Mixed vegetables and soya proteinblended together with a rich tomatosauce in layers of pasta topped with acream sauce and grated cheese (v).4. Vegetarian Sausage Roll Vegetarian sausage mix wrapped in alight golden brown puff pastry (v).1. Lamb Chilli Pie Minced lamb with mushrooms, onionsand baked beans in chilli sauce toppedwith cheese and creamed potato (H).2. Chicken Tandoori Oven baked spicy chicken portion servedwith basmati rice.3. Leek & Pepper Flan Leeks and mixed peppers with eggs andmilk in a pastry base, baked in the oven( ) (v).4. Plain Omelette Pan fried, seasoned whipped eggs.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 34Menu Suitability ChartANNEX 21BeefburgerInd. PiePizzaFish (in batter)Fish (in sauce)Roast ChickenRoast BeefLasagne„Brown‟ Casserole„White‟ CasseroleStir FryOtherTotalsBakedBeansGardenPeasSpaghettiRingsSweetcorn Cabbage Mixed VegBeefburgerInd. PiePizzaFish (in batter)Fish (in sauce)Roast ChickenRoast BeefLasagne„Brown‟ Casserole„White‟ CasseroleStir FryOtherTotalsChipsBoiledPotatoesMashedPotatoesRoastPotatoesPastaRiceIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 35ANNEX 22Kitchen Journal HB003DatePrisonRollMenuItemTimefromstorageTempTimeinovenTimefromovenCoreTempTimeServedWastageWasteCostStaff on DutyTimeName InTime OutBreakfastLunchBrunchKitchenRollA.M.P.M.ToolCheck07:0011:3014:4516:45Cleaning Check11:3016:45SignatureSignatureDinnerSupperIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 36Daily Food Quality CheckGovernors SignatureHand WashingChecksWeekly Food AreaCheckTime Signature KitchenDry StoreServeriesGovernors SignatureBreakfastLunchDinnerBreakfastLunchDinnerTrolley TemperaturesServeriesMenuItemProductChillingTemp intoChillerDefrostTemp intoDefrostTimeintoChillerTimeintoDefrostTimeoutChillerTimeoutDefrostProductTempProductTempTimeintoColdStorageTimeintoColdStorageDateRequiredDateRequiredMenuItemMenuItemSign/InitialsSign/InitialsIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 37Servery Hot Cupboard TemperaturesReceiptSupplierProductProductTempProductQualityVehicleCond.VehicleTempDriverStandardSign/InitialsBreakfastLunchDinnerStorage TemperaturesDairy FridgeRaw MeatCooked MeatVeg ColdroomFreezer 3 Fabric Check SignatureFreezer 4 Correct/Incorrect A.M.Weekly Costed Stock Check Correct/Incorrect P.M.Special InformationMain StoresDairy FridgeVeg FridgeRaw Meat FridgeSuppliesTotalIssue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 38Value of Waste MonitoringANNEX 23MENU/FOOD ITEMSTARTER:WASTERECORDED-WEIGHT/NUMBERTOTAL VALUE OFWASTEIMMEDIATE ACTIONTAKENSTARTER:MAIN:MAIN:MAIN:MAIN:MAIN:MAIN:VEGETABLE:VEGETABLE:VEGETABLE:VEGETABLE:DESSERT:DESSERT:DESSERT:OTHER:OTHER:OTHER:TO BE COMPLETED AFTER EACH MEAL BY THE CATERING MANAGERIndicate which meal:Breakfast:Lunch:Evening:Action Plan to Reduce Waste:Checked by: ______________ Signed: _______________ Date: ______________Issue No. 294 issue date 09/04/08

PSO 5000ANNEXESPage 39ANNEX 24Food Quality AssessmentIs a full menu displayed including meal specifications?Are menu items described correctly?Are ethnic needs met?Are vegetarian/vegan needs met?Are medical needs met?Is the menu the standard menu of the day?If any menu changes have been made, are they appropriate?COMMENTS: ______________________________________________________________________________________________________________SCORING TABLE FOR FOOD QUALITY AND TEMPERATUREHot Scoring0ºC> 62ºC = -5at 63ºC = +163ºC> 70ºC = +270ºC> 75ºC = +375ºC> 82ºC = +4Cold Scoringat 8ºC = +18ºC< 7ºC = +16ºC< 5ºC = +25ºC< 2ºC = +4Menu SelectionMain Meal +1 - 10Vegetables +1 - 10Potatoes +1 - 10Sweet +1 - 10Others +1 - 10MENU ITEM 1 2 3 4 5 6 7 8 TOTALSCOLOURTASTETEMPERATURETEXTUREAPPEARANCEACTUAL SCOREMAX. SCOREAVAILABLESCORE: 35 > 44 : EXCELLENT 30 > 34 : GOOD 22 > 29 : ADEQUATE -1 >21 : POOR- 39 -

PSO 5000ANNEXESPage 40ANNEX 25www.food.gov.ukGuidance on food served to adults in major institutionsUpdated April 2008- 40 -

PSO 5000ANNEXESPage 41Introduction1. The public sector in England spends around £2 billion a year on providing food and drink to service users,staff, the general public, clients and visitors 3 . If the public sector can help to change wider eating habits byserving healthier food, it can help to reduce future costs to the NHS 4 . The Department of health estimates thecosts to the NHS of treating the effects of poor diets to be around £4 billion per year 5 .2. The advice contained in this document is for all those providing food to adults in major institutions. The termmajor institution refers to publicly funded institution from the NHS to prisons where food provision may besome or all of the day’s consumption. The advice will also be relevant to other instances of food provision toadults.Who is this advice for?3. This paper provides specific guidance for those providing food for adults in major institutions. It aims toprovide the basis for caterers to help consumers achieve a healthy diet and the basis for assessment to thoseresponsible for commissioning and monitoring standards. General healthy eating advice for institutions isprovided in the Food Standards Agency’s nutrient and food based guidelines for UK institutions. 64. The nutrient standards provided in this document are based upon the needs of adults aged 19–74 years.Advice is provided below to reflect both single and mixed population groups as may arise in differentsettings. Where example menus are provided these have been chosen to reflect key settings but areanticipated will be relevant to wider settings.Background5. Data from the National Diet and Nutrition Surveys (NDNS) 7 8 9 show us that while,on average, the population consumes about the right amount of total fat, higherconsumers are eating close to 50% of their energy as fat; far greater thanrecommended amounts. These surveys also tell us that, on average, thepopulation consumes too much saturated fat, salt and non-milk extrinsic sugar(NMES, some people call this added sugars). We also know that, some sectionsof the population have intakes of vitamins and minerals below recommendedlevels.6. As such, we would advise those providing food for sections of the populationwhere such discrepancies in intake are apparent, to buy and provide foods suchthat they result in lower intakes of fat, salt and NMES. We would also advise thatfoods providing vitamins and minerals should be bought and provided in greateramounts where insufficiencies are likely. This is not new advice.Nutrient Based Guidance7. When providing food to adults in major institutions the Agency therefore advisesthat provision of food should meet the average population requirement 5 as aminimum, but provide food to meet target recommendations 5 where intake in this3 National Audit Office, 2006 Smarter food procurement in the public sector. TSO.4 Healthy Futures, Sustainable Development Commission, 2004.5 Choosing a Better Diet: a food and health action plan, Department of Health 20056 Food Standard Agency nutrient and food based guidelines for UK institutions (2007) seehttp://www.food.gov.uk/multimedia/pdfs/nutguideuk.pdf7 Gregory, J (2000) National Diet and Nutrition Survey: young people aged 4 to 18yrs, The StationaryOffice. London8 Henderson et al (2002) National Diet and Nutrition Survey: adults aged 19 to 64yrs . The StationaryOffice. London9 Finch, S (1998) National Diet and Nutrition Survey: older people aged 74yrs + . The Stationary Office.London- 41 -

PSO 5000ANNEXESPage 42section of the population are known to be either in excess, or in deficit, ofGovernment recommendations.8. The Agency therefore recommends that those providing food to adults in majorinstitutions should aim to provide food that meets the target recommendation fortotal and saturated fat, salt and NMES. That is to aim to provide food that providesless than 98% of the daily dietary reference value or Scientific Advisory Committeeon Nutrition (SACN) recommended levels for these nutrients covering all mealsand snacks.9. Where vitamin and mineral intakes are below recommended levels, thoseproviding food in major institutions should aim to provide food to meet the targetrecommendation for these nutrients. That is at 90-100% of the daily referencenutrient intake 10 before inclusion of snacks. For adults eating in major institutionsthis would include riboflavin, potassium and iron.10. Nine percent of women aged 19-64 have insufficient intakes of vitamin A. Youngermen and women aged 19-24 in particular have intakes below the lower referencenutrient intake (16 & 19% respectively). However, recommending target intakesabove the dietary reference value for the whole population might result in someindividuals consuming more than the safe level of vitamin A. 11 The Agency has nottherefore included advice for increased consumption of vitamin A containing foods,however, we would recommend that those providing food for adults in majorinstitutions consider how they may provide awareness to relevant adults about thisissue.11. Women who could become pregnant or who are planning a pregnancy are advisedto take an additional 400 micrograms (mcg) of folic acid per day as a supplementfrom before conception until the 12 th week of pregnancy. In addition to this, theyshould also eat folate rich foods such as, green vegetables, brown rice and fortifiedbreakfast cereals (making a total of 600 mcg of folate per day from both folate richfoods and a supplement).12. The action of sunlight on the skin is the major source of vitamin D and some adults particularly may notreceive sufficient sunlight if they spend large periods of time indoors. Adults in these groups may requireadditional vitamin D. Government advice for this population group is that this may be required as a 10microgram (µg, mcg) supplement daily. This advice applies to the following groups of people:Women who are pregnant or breastfeedingOlder peopleThose of Asian originThose who always cover up all of their skin when outsideThose who rarely get outdoorsAnd those who eat no meat or oily fish13. The Agency‟s guidance on nutrient provision in for adults in major institutions,based upon recommendations from the Committee on Medical Aspects of Food10 The reference nutrient intake is the amount of a nutrient that is enough for almost every individual,even those with high needs.11 Safe Upper Levels for Vitamins and Minerals. Expert Group on Vitamins and Minerals. FoodStandards Agency 2003.- 42 -

PSO 5000ANNEXESPage 43and Nutrition Policy (COMA) and SACN, and taking account of excesses andinsufficiencies from NDNS data is laid out in Table 1.Table 1. Nutrient-based guidance for adults aged 19-74yrs:NutrientAverage populationrequirement(provided as dailyaverages over 7 daysRecommended targetfor areas of excess orinsufficiency(provided as daily averagesover 7 days)Energy (kcals) 2225Total fat (g) Max 87 Less than 85Saturated fat (g) Max 27 Less than 26.46Carbohydrate (g) Min 297NMES (g) Max 65 Less than 64Fibre (as NSP g) 18Protein (g) Min 50Sodium (mg) Max 2400 Less than 2352Salt (equivalent g) Max 6.0 Less than 5.9Iron (mg) 15 More than 15Potassium (mg) 3500 More than 3500Riboflavin (mg) 1.3 More than 1.3Folate (mcg) Min 200 >200Vitamin D (mcg) Min 10**see paragraph 1214. Nutrient intake across the day is conventionally divided across four eating occasions,namely breakfast, lunch, evening meal and food consumed between meals (snacks).Given that a wider range of foods tend to be consumed in lunch and evening mealscompared to breakfast, these conventionally are assigned a greater proportion ofintake.15. The Agency‟s guidance for institutions will assume that, breakfast will contribute 20%of daily intake, with lunch and evening meals contributing 30% each. Foodsconsumed between meals (snacks) will contribute 20% of intakes.Food Based Guidance16. Table 2 provides further food-based advice to caterers that would help them to meet the nutrientrecommendations above. 12 The food group advice in table 2 corresponds to that illustrated in theeatwell plate. See figure 1. In temperate climates, such as the UK, the UK Government advises that 6 –8 glasses (about 1.2 litres) of water, or other fluids, should be consumed every day to preventdehydration. This amount should be increased when the weather is warm or when exercising.Figure 112 Table 2 is modified from Government advice on healthy eating (including that in Catering for Healthavailable form the Stationary Office), food allergy, food hygiene and a report to the Food StandardsAgency from the Caroline Walker Trust which is available atwww.food.gov.uk/healthiereating/nutritioncommunity/- 43 -

PSO 5000ANNEXESPage 44- 44 -

Procurement17. When buying foods the following table** can be used to help caterers establish whether a food has high, mediumor low amounts of fat, saturated fat, sugars and salt in 100g of the food. These figures correspond to the Agency’ssignpost traffic light labelling system.**Taken from joint Which? and Food Standards Agency’s shoppers card18. Caterers are advised to ask suppliers about the levels of salt, fat, saturated fat and sugars in their products andchoose lower salt, fat, saturated fat and sugars options where appropriate – and where possible check theinformation provided on the packaging label.19. Try to choose products that meet the Food Standards Agency’s salt targets. These are targets to limit the amountof salt in a wide range of foods, which retailers, manufacturers and some caterers (and catering suppliers) areworking voluntarily to achieve by 2010. It might be difficult initially to find products that meet the targets, butover time this should become easier as work progresses.Table 2: Food-based guidelines for provision to adults in institutions/public funded premises.GuidanceBread, rice, potatoes pasta and other starchy foodsStarchy foods should make up about a third of the daily diet.Offer a variety of breakfast cereals (preferably fortified), porridge and/orbread at breakfast.Offer a variety of starchy foods with main meals including potatoes, rice,pasta, noodles and other grains.- 45 -

A variety of breads should be available daily as starters or mealaccompaniments.Offer wholegrain varieties where possible, which are often higher in fibreand other nutrients.WhyWhat’sincludedTips onchoosingfoodsTips onchoosingfoodsTips oncooking andserving foodsFoods from this group are a good source of energy and the main source of arange of nutrients in the diet. As well as starch, these foods supply fibre, ironand B vitamins such as folate and riboflavinWholegrain cereals are higher in fibre.Insoluble fibre in wholegrain bread, brown rice, fruit and vegetables etc helpsto keep bowels healthy and help prevent constipation.Soluble fibre, e.g. in oats and pulses, may help reduce cholesterol.Breakfast cereals can be a good source of folate, riboflavin, fibre and iron.All breads including wholemeal and granary bread, pitta bread, chapattis,roti, tortillas and bagels.Potatoes, plantain, yam, sweet potato, squash and cassava (where sweetpotato or squash are eaten as a vegetable portion to a main meal, they do notcount as a starchy food).Breakfast cereals.All rice, couscous, bulgar wheat, semolina, tapioca, maize, cornmealAll noodles, pasta.Beans, peas, lentils and other pulses can be eaten as part of this group.Other grains e.g. oats, millet, barley etc.Ask suppliers about and check the levels of salt, fat, saturated fat and sugars intheir products.Try to choose products that meet the Food Standards Agency’s salt targets. Itmight be difficult initially to find products that meet the targets, but over timethis should become easier as work progresses.Look for white bread with added nutrients and fibre if customers don’t likebrown or wholemeal bread – choose lower salt bread where possible.Wholemeal bread/flour can be good sources of folate, iron and provide usefulamounts of fibre.Choose wholegrain bread, flour, rice and pasta where possible, or considerusing a mixture of wholemeal and white if customers are not keen on thewholemeal variety.Choose fortified breakfast cereals but look for those with a lower salt and/orsugar content.Fortified breakfast cereals are a good source of vitamin D, folate, and iron .Some will be good sources of fibre.Potatoes can be a useful source of folate.Beans and pulses such as soya beans, chick peas, lentils and broad beans canbe useful sources of iron and fibre.Try different breads such as seeded, wholemeal and granary and use thick cutbread for sandwiches.Try not to add too much fat e.g. butter on bread and potatoes.Use combinations of wholemeal and white bread in sandwiches to encourageconsumption of wholemeal varieties.Porridge is a great warming winter breakfast and whole oats with fresh fruitand yoghurt makes a great summer breakfast.Boil potatoes in the minimum amount of water and for the shortest amount of- 46 -

time to retain vitamins, but ensure they are cooked until edible.Use skimmed or semi-skimmed milk rather than butter or margarine to mashpotatoes to smoothness.Roast potatoes in small amounts of vegetable oil, brush the oil on to potatoesto use smaller amounts.Try to cut down on the amount of fried foods offered, such as chips and otherreconstituted potato dishes.Choose thick cut chips or potatoes wedges instead of thin cut chips – theyabsorb less oil when cooking or use oven chips.Pre-blanch chips in steamers before frying, this will reduce the amount of oilabsorbed.Use unsaturated oils such as sunflower or rapeseed oils instead of saturatedfats e.g. lard in cooking.Make sure the oil used for frying is at the correct temperature – this reducesthe amount of fat absorbed.Drain/blot fried foods before serving.Use baked products where possible instead of frying as they are likely tocontain less fat; compare product labels for more information.Choose tomato and vegetable based sauces in preference to creamy, butterysauces where appropriate.Use more starchy foods e.g. pasta in relation to meat/rich sauces (e.g. inlasagne, potato to meat in cottage pie, sausages and mash – have more of themash, some vegetables and one less sausage.Serve plenty of boiled/steamed rice with curries, rather than poppadums orfried rice.Allergy tipsBe aware of adults who have coeliac disease, also known as gluten intolerance,who need to avoid all cereals containing gluten (wheat, oats, barley or rye).Alternative foods made from maize (i.e. polenta), rice, rice flour, potatoes,potato flour, buckwheat, sago, tapioca, soya and soya flour are available. Seekexpert advice from a dietitian where necessary. Some gluten free foods areavailable on prescription.- 47 -

Food safetytipsStarchy foods and particularly foods such as grains and rice can contain sporesof Bacillus cereus, a bacteria that can cause food poisoning. When the food iscooked, the spores can survive. Then, if it is left standing at room temperature,the spores will germinate, multiply and may produce toxins (poisons) thatcause either vomiting or diarrhoea. Reheating will not get rid of the toxin.Low numbers of Bacillus cereus won’t make someone ill, but if food containshigh numbers of the bacteria, or if a toxin has been produced, it could causefood poisoning. The longer that food is left at room temperature, the morelikely it is that bacteria, or the toxins they produce, could make food unsafe.Therefore these types of food should be served directly after cooking, if this isnot possible they should be cooled within an hour and kept in the fridge untilreheating (for no more than 1 day). Avoid reheating more than once.- 48 -

GuidanceWhyWhat’sincludedTips onchoosing foodsFruit and vegetablesFruit and vegetables should make up about one third of the daily diet.Offer at least 5 different portions of fruits and vegetables every day.Aim for 1 or 2 portions with each meal and offer fruit as a snack.A portion of fresh or cooked fruit or vegetables should be about 80g.Fruit and vegetables are good sources of many vitamins (including folate)minerals and fibre.There is increasing evidence that consuming more than 400g of fruit andvegetables every day may reduce the risk of developing chronic diseasessuch as coronary heart disease and some cancers.Fruit and vegetables are very low in fat.Fruit and vegetables are a good source of potassium, which may help tolower blood pressure.Increasing fruits and vegetables in the diet helps to increase the fibre intake,which can reduce the total amount of calories consumed amongst those whowish to lose weight.All types of fresh, frozen, tinned, juiced and dried fruit.All types of fresh, frozen, juiced and tinned vegetables.100% Fruit and vegetable juices count as one portion however much youdrink.Some smoothies can count as more than one potion if they contain all theedible pulped fruit/vegetable. The number of portions depends on how manyfruits of vegetables are used and how the smoothie was made.Beans and pulses are also included but, again, only count as a maximum ofone portion per day.Ask suppliers about and check the levels of salt, fat, saturated fat and sugars intheir products.Try to choose products that meet the Food Standards Agency’s salt targets.It might be difficult initially to find products that meet the targets, but overtime this should become easier as work progresses.Buy tinned fruit in natural juice rather than in syrup.Buy tinned vegetables and pulses in water, with no added salt or sugar.Store fresh vegetables in a cool, dark place.Fruit and vegetables which are useful sources of iron include dark greenleafy vegetables (but not spinach), broccoli, dried apricots and raisins,blackcurrants and broad beans.Fruit and vegetables which are useful sources of folate include, green leafyvegetables, broccoli, Brussels sprouts, peas, asparagus and oranges.Bananas, raisins, peas and pulses are a particularly good source of potassium.- 49 -

Tips oncooking andserving foodsOther tipsTips on foodrelatedcustomsAllergy tipsSteaming or cooking vegetables with minimum amounts of water, for asshort as time as possible and serving as soon as possible will help retainvitamins.Use fresh fruit and vegetables as soon as possible, rather than storing them,to avoid vitamin loss. Alternatively, use frozen fruit and vegetables.Avoid leaving any cut vegetables exposed to air, light, heat or leaving themto soak. Cover and chill them.Add vegetables and pulses to stews, casseroles or other dishes and offer avariety of vegetables at main meals.Offer a variety of dried fruits to add to cereal options and porridge andinclude dried fruit in cakes and desserts.Offer colourful and interesting salads (with low fat dressings) and vegetableswith main meals.Always have attractive looking fresh fruit on display.Try to offer alternative fruit dishes, and incorporate fruit into other dessertsand dishes, including cold starters and savoury dishes (e.g. citrus chicken andpork and apple sauce).Fruit juice is still a healthy choice, and counts as one of the five portions offruit and vegetables we should be having every day, but it is best to drinkfruit juice at mealtimes.Offer fruit and vegetables as a snack.Encourage a glass of 100% fruit juice, e.g. with breakfast or with a mainmeal, But remember fruit juices only count as one portion of fruit a day, andare high in NMES so if you offer this with breakfast everyday you will needto adjust NMES intake at other eating occasions.Pureed stewed fruit can be offered with custard or yoghurt or ice cream asdessert.Try to avoid adding sugar or syrupy dressings to fruit (such as stewed apple).Try to avoid adding fat or rich sauces to vegetables (such as carrots glazedwith butter).Foods and drinks rich in vitamin C, such as citrus fruit, green vegetables,peppers, tomatoes and potatoes, may help the body absorb iron.For more information on guidelines for fruit and vegetables see annex 1.Some people, such as Jains, have restrictions on some vegetable foods.Caterers should check with the individual customer about their needs.Some people can be allergic to certain fruits, such as apples, peaches, melon,mango, pineapple and kiwi. Allergy to fruits can be linked to pollen allergyand hay fever.- 50 -

Food safetytipsBecause most fresh fruits and vegetables are grown outdoors in non-sterileenvironments, it is possible that they may occasionally harbour potential foodpoisoning organisms that are present in soil, air and water. The number ofpotentially harmful micro-organisms on fresh produce intended to be eatenraw can be reduced by using hygienic growing practices and careful washingof fruit and vegetables with potable water before consumption.NEVER use household cleaners/ washing up liquid as these products may notbe safe for human consumption, and by using them, harmful residues may beleft on the food.- 51 -

GuidanceWhyWhat’sincludedTips onchoosing foodsTips oncooking andserving foodsOther tipsOther tipsMilk and dairy foodsMilk and dairy foods should be served every day.Moderate amounts should be offered each day as milk in drinks, cheese,yoghurt or milk-based puddings and sauces.Where appropriate choose lower fat and salt options or use higher fat/saltoptions in smaller amounts or less frequently.Milk and dairy products are excellent sources of calcium which is needed foroptimal bone strength as well as sources of protein, vitamin A and riboflavin(B2).The fat content of different dairy products varies, and much of this issaturated fat.Fortified dried milks are a good source of vitamin D.All types of milk, including dried milk, reduced fat milk, goat’s and sheep’smilk.Cheeses e.g. Cheddar, cottage cheese, cheese spreads, Edam, goat’s cheese,stilton.Yoghurt (fruit or plain, whole milk or low-fat), or fromage frais.Milk-based sauces, custard and milk puddings.Fortified Soya drinks.Ask suppliers about and check the levels of salt, fat, saturated fat and sugars intheir products.Try to choose products that meet the Food Standards Agency’s salt targets.It might be difficult initially to find products that meet the targets, but overtime this should become easier as work progresses.Consider switching to semi-skimmed or skimmed milk.Milk, cheese and yogurt are useful sources of riboflavin.Use fromage frais, quark or plain yogurt in dishes in place of some of thecream (but be careful not to alter the taste or appearance of the dish).Offer frozen yoghurts as an alternative to ice cream, to reduce fat content.Use milk in sweet and savoury sauces, custard and puddings.Use reduced calorie mayonnaise in dressings or dilute with lower fat yogurt.Use béchamel, instead of cheese, sauce for dishes covered in cheese (e.g.lasagne).Use reduced fat cheese in sandwiches or on cheese boards, or use smalleramounts of full fat cheeses.Use smaller amounts of stronger tasting cheese to provide flavour, this helpslower salt and fat content of dishes.Grate cheese for use in salads, sandwiches and fillings; you will tend to useless.Some flavoured and malted milk products and shakes tend to contain addedsugar, which can be bad for teeth.Hard cheeses, such as Cheddar tend to be higher in saturated fat then softercheese such as edam and brie.Use plain yoghurt and fromage frais instead of cream, soured cream or crèmefraîche.Pregnant women and older people should avoid unpasteurised and soft-- 52 -

mould-ripened cheese (e.g. Camembert, Brie and all blue-veined cheese).Tips on foodrelatedcustomsAllergy tipsFood safetytipsPeople of certain religions, such as Hindus, Sikhs and Muslims may not eatmilk products, and Jewish people may require kosher milk products.Strict Jews who eat kosher foods do not eat milk products at the same timeas, or immediately before or after foods/meals containing meat.Vegans, including some Rastafarians, will not eat milk products.Caterers should check with the individual customer about their needs.Some people are allergic to milk and will need to avoid all milk products,including yoghurts and cheese.Other people may be intolerant to lactose, the sugar found in milk. Suchpeople may be able to tolerate small amounts of milk in their diets butpeople’s sensitivities can vary. Lactose intolerance is found in about 5% ofthe adult population in the UK but is more common in certain ethniccommunities where milk is not traditionally part of the adult diet. Forexample, in South America, Africa and Asia, more than 50% of thepopulation are intolerant to lactose, rising to nearly 100% in some parts ofAsia.There are a number of alternative products such as soya or rice drinks.Choose alternatives that are fortified with nutrients such as calcium.Unpasteurised (raw) milk should be avoided as it may contain microorganismsharmful to health.Milk and dairy products should always be refrigerated and stored attemperatures below 8 o C (ideally at temperatures between 0 o C & 4 o C).In order to avoid the risk of listeriosis, vulnerable groups, such as pregnantwomen and older people, are advised to avoid eating ripened soft cheeses ofthe Brie, Camembert and blue veined types, whether pasteurised orunpasteurised. This is because ripened soft cheeses are less stable than hardcheeses (they are less acidic and contain more moisture) and are thereforemore inclined to allow growth of undesirable bacteria such as Listeria.- 53 -

Meat, fish, eggs, beans and other non dairy sources of proteinGuidanceA meat or meat alternative should be offered at all main meals.Fish should be offered at least twice a week, one of which should be oily (atypical portion is about 140g).Meat alternatives for vegetarians should be varied and a variety of foodsfrom this group should be used. Cheese may be used as a substitute;however it should not be used too often as the protein source for vegetariansas it can be high in salt and saturated fat.WhyWhat’sincludedTips onchoosing foodsTips onchoosing foodsMeat and fish are good source of protein and of vitamins and minerals suchas iron and all the B vitamins except folate. Meat is a particularly goodsource of riboflavin.Oily fish provide long chain omega-3 fatty acids which may help to preventheart disease. Such foods are also a source of vitamins A and D and iron.Beans and pulses are sources of protein, fibre and iron.Eggs are useful sources of protein, vitamins A, vitamin D and Riboflavin(B2).Nuts provide a source of protein, iron, fibre and essential fatty acids.Meat, poultry, offal, fish, eggs, nuts, beans, pulses, seeds and other non dairysources of protein.Meat includes all cuts of beef, lamb and pork and meat and meat productssuch as ham, bacon, salami, corned beef, beefburgers and sausages.Fish includes any fresh, frozen and tinned fish, such as tuna, sardines,pilchards, and mackerel, and fish products such as fish cakes and fish fingers.Oily fish, such as salmon, sardines, trout and fresh tuna. Canned tuna is notconsidered an oily fish as the long chain omega-3 fatty acids are lost in thecanning process for tuna. Other canned oily fish are not affected in the sameway.All eggs e.g. boiled, poached, scrambled, fried, omelettes.Beans and pulses – e.g. baked beans, runner beans, chickpeas, butter beans,kidney beans and lentils are in this group and provide a good source ofprotein for vegetarians and are low in fat.Other textured protein products suitable for vegetarians, such as tofu, andtextured protein products such as soya, quinoa and quorn(R)Ask suppliers about and check the levels of salt, fat, saturated fat and sugars intheir products.Try to choose products that meet the Food Standards Agency’s salt targets.It might be difficult initially to find products that meet the targets, but overtime this should become easier as work progresses.Use lean cuts of meat where possible. Some types of meat are high in fat,particularly saturated fat, which can raise cholesterol levelsGo for turkey and chicken, without the skin, because these are lower in fat.Look for meat products with higher meat content, look at the label for moreinformationWhite fish are low in fatChose tinned fish in spring water rather than oilChoose smoked meats and fish less often as they can be high in saltOily fish, such as herring, mackerel, pilchards, salmon, sardines, trout or roeand egg yolks are rich in vitamin DLook for canned beans and pulses with no added salt and sugar.- 54 -

Nuts and seeds can be a good alternative to snacks high in saturated fat,however avoid salted nuts where possible.Tips oncooking andserving foodsOther tipsOther tipsRemove visible fat from meat and skin from poultryStand poultry and joints on racks when cooking to allow the fat to flow awayLarger pieces of meat will absorb less fat than smaller piecesBoil, bake, grill or poach rather than frying or roasting where possible as thiswill lower the fat contentReduce the amount of processed meat and fish on offer e.g. coated chicken,burgers, fish fingers.Add pulses to meat dishes to increase the fibre content, reduce the overall fatcontent and add extra protein.Serve slightly less meat with extra vegetables or starchy foods.Serve foods with tomato or vegetable based sauces rather than creamy,buttery sauces to lower the fat content.If frying, make sure the temperature is correct and change fat./oil regularlyand drain well to reduce fat content.Serve oily fish as pâtés and spreads on bread and toast.When baking fish, brush with unsaturated vegetable oil rather than butter.If a dish must be finished with butter, try lightly brushing with melted butterbefore serving.Boil, poach or scramble eggs rather than frying them.When serving foods with gravy opt for lower salt versions of gravy mixes, orstock/bouillon cubes/granules.Gradually lower the salt content of food you cook yourself to allowcustomers taste buds to adapt and try using alternative herbs and spices toflavour foods.Season food sparingly with salt or seasonings containing salt, a chef’s palettemay be less sensitive to salt than many of the customers.Seeds can be eaten raw, dry fried or dry roasted in a frying pan or in aroasting tin without any oil.Liver/pâté is a useful source of nutrients but liver and liver products shouldnot be served more than once a week as it contains a lot of vitamin A.Women who have been through the menopause, and older men, who aremore at risk of osteoporosis, should avoid having more than 1.5mg ofvitamin A a day. This means:not eating liver or liver products, such as pâté, more than once aweek - or having smaller portions of thesetaking no more than 1.5mg of vitamin A a day in supplements(including fish liver oil), if not eating livernot taking any supplements containing vitamin A (including fishliver oil) if eating liver once a weekHaving a total of 1.5mg or less of vitamin A a day, on average,from diet and supplements combined is unlikely to cause any harm.Women who are pregnant or thinking of having a baby, Agency and HealthDepartment advice is:avoid taking supplements containing vitamin A, including fishliver oil (except on the advice of your GP)- 55 -

avoid eating liver or liver products such as pâté because these arevery high in vitamin AMeat products in pastry, such as pies and sausage rolls, are often high in fat.Quiches and flans can be high in fat and salt, so try not to provide these toooften.Pulses are a good source of iron, but try to have some food (such as peppers ordark green vegetables) or a drink rich in vitamin C (such as orange juice) withyour meal as this may help you absorb the iron.Tips on foodrelatedcustomsAllergy tipsPeople of certain religions, such as Hindus and Sikhs, as well as vegetariansand vegans including some Rastafarians, may not eat eggs, meat or fish.Some Jewish people will require kosher meat and Muslims will require Halalmeat. Pork and pork products are not appropriate.Strict Jews who eat kosher foods do not eat meat products at the same timeas, or immediately before or after foods/meals containing meat. They mayonly eat fish with fins and scales and do not eat shellfish. Eggs should notcontain blood spots.Hindus who eat fish may only eat fish with fins and scales and may also noteat shellfish.Caterers should check with the individual customer about their needs.Some people are allergic to nuts, peanuts, fish, shellfish and eggs. Thelabelling of bought-in products will need to be checked carefully to see ifthese allergenic foods are used as ingredients.Food safetytipsFood safetytipsAlways store meat and fish in the fridge, ideally at temperatures between 0 o Cand 4 o C.Always ensure that uncooked meat and ready to eat foods are stored apart.Ideally raw meat & fish should be covered and stored on the bottom shelfwhere they can not drip onto other foods. Cooked meat and fish should becovered and stored above raw in the fridge.Eggs are a useful source of nutrients but when served to older people andpregnant women they should always be well cooked, until both the yolk andwhite are solid. This is to avoid the risk of Salmonella, which causes a typeof food poisoning.At risk groups should avoid all types of pâté, including vegetable. This isbecause pâté can sometimes contain Listeria.Always ensure that meat is well cooked. This is especially important withpoultry and products made from minced meat, such as sausages and burgers.Make sure these are cooked until they are piping hot all the way through anyjuices run clear and no pink meat is left.Vulnerable groups should avoid raw shellfish. This is because raw shellfishcan sometimes contain harmful bacteria and viruses that could cause foodpoisoning. It is far safer to eat shellfish as part of a hot meal, such as in acurry.- 56 -

GuidanceWhyWhat’sincludedTips onchoosing foodsTips oncooking andserving foodsTips oncooking andserving foodsFoods and/or drinks high in fat and/or sugarUse foods containing fat sparingly. Look out for lower fat alternatives or eatthese foods in smaller amounts. Where possible replace saturated fat withunsaturated fatSnacking on sugary foods and drinks throughout the day is discouraged asthis can cause tooth decay.Foods from this group principally provide energy in the forms of fats andsugars but may contain other nutrients in much smaller amounts. Some canalso be high in salt. These nutrients are consumed in greater amounts thanrequired and are associated with disease progression and/or dental caries.Foods from this group can contribute to excess energy intakes if they areeaten in large amounts.Having too much saturated fat can increase the amount of cholesterol in theblood, which increases the chance of developing heart disease.Often foods high in calories offer few other nutrients, it is important thatthese foods do not displace more nutrient rich foods.Foods containing saturated fat include: butter, margarine, lard, otherspreading fats and, cooking oils (e.g. palm oil), oil-based salad dressings,mayonnaise, cream, crème fraiche, chocolate, crisps, biscuits, pastries, cakes,puddings, ice cream, rich sauces, and gravies.Foods containing unsaturated fats include: low-fat spreads, cooking oils (e.g.sunflower, olive), oil-based salad dressingsFoods containing sugar include: soft drinks, fruit juice, sweets, jams, honeyand sugar, as well as foods such as cakes, puddings, biscuits, pastries and icecream.Ask suppliers about and check the levels of salt, fat, saturated fat and sugarsin their products.Try to choose products that meet the Food Standards Agency’s salt targets.It might be difficult initially to find products that meet the targets, but overtime this should become easier as work progresses.Use mono- and poly- unsaturated fats wherever possible for cooking,spreading and in dressings.Consider using spreads that are soft straight from the fridge, so it is easier tospread thinly.Choose soya, rapeseed and olive oils for cooking and salad dressingsChoose sunflower oil, soya oil or olive oil fat spreads.Choose tomato and vegetable based sauces rather than cream based ones.Offer fewer fried foods.Use reduced calorie mayonnaise in dressings or dilute with lower fat yogurt.Serve salad dressings and desert toppings separately so that customers candecide how much they want.Don’t automatically garnish potatoes and vegetables with butter prior toservice.Ensure correct temperatures when frying so that foods absorb less fat.Reduce the amount of sugar used in dishes where practical and acceptable.Use dried or fresh fruit to sweeten dishes.Consider using spreads that are soft straight from the fridge, so it is easier tospread thinly.Try halving the sugar you use in your recipes. It works for most things except- 57 -

jam, meringues and ice cream.Choose wholegrain breakfast cereals rather than those coated with sugar orhoney.Other tipsFoods high in fat and sugars can be included in the diet but should beconsumed sparingly or in small amounts.Offer chilled water (still, sparkling, with a slice of lemon or lime)unsweetened fruit juices and chilled milk drinks.Tips on foodrelatedcustomsAllergy tipsFood safetytipsMany religious celebrations may include traditional foods that are high in fator sugars. Providing these foods occasionally as part of a celebration orfestival is important for many adults.Many foods high in fat or sugar, such as cakes and biscuits, can contain eggs,milk or nuts and are not suitable for people allergic to these foods.Eggs are a useful source of nutrients but when served to older people andpregnant women they should always be well cooked, until both the yolk andwhite are solid. This is to avoid the risk of Salmonella, which causes a typeof food poisoning.- 58 -

20. All food business operators need to follow food hygiene rules which are set out in EU legislation, including therequirement to have in place food safety management procedures based on the HACCP principles. The Agency alreadyprovides much information and guidance on its web site.Background to the food hygiene legislation and pdf copies of the EU rules can be accessed from:http://www.food.gov.uk/foodindustry/regulation/europeleg/eufoodhygienelegGuidance to the legislation can be found at: http://www.food.gov.uk/foodindustry/guidancenotes/hygguid/fhlguidance/A Questions & Answers page on the legislation for caterers can be found at:http://www.food.gov.uk/foodindustry/regulation/hygleg/hygleginfo/foodhygknow/21. If you have any questions about how the EU food hygiene legislation applies to your institution, the Agency stronglyrecommends seeking further advice from your local authority Environmental Health Department. Following recentchanges in food labelling legislation, there is now a requirement for foods sold pre-packed to declare the presence of alist of specified allergenic foods. This applies to foods sold retail or to mass caterers. Therefore, if any residents in carehomes have food allergies or intolerances, it is essential that those catering for them carefully read the labels oraccompanying information for any products they buy, to check whether such allergenic ingredients are used. The listcurrently consists of cereals containing gluten (wheat, barley, rye, and oats), crustaceans, fish, peanuts, soybeans, milk,nuts (such as almond, hazelnut, walnut, cashew, and Brazil nut), celery, mustard, sesame and sulphur dioxide/sulphites.This list will be extended in 2007 to include molluscs and lupin.22. The Food Standards Agency produced guidance for caterers on food allergy in 2004. This is available on our website:http://www.food.gov.uk/safereating/allergyintol/caterers/Example Menus23. Menus 1, 2, 3, 4 and 5 are example menus that meet the nutrient and food based guidance in tables 1 and 2. These aredesigned to provide examples based on different settings such as hospitals, work place canteens and prisons.24. The nutrient analysis of these example menus are provided in Tables 3, 4, 5 and 6. The basis for this analysis isprovided in separate reports from an independent dietitian. 13 The analysis of the menus is taken as a daily average overa 7 day period according to the breakdown for each eating occasion identified at paragraph 15. All five 7-day examplemenus have met all the standards and targets over the average of seven days. The standards and targets have been metover each individual eating occasion throughout the day in menus 1-3 with the exception of a few specific nutrients,such as salt. These are documented in the accompanying technical reports.13 Daniels, L. Example Menus for adults (2007) see www.food.gov.uk/healthiereating/nutritioncommunityDaniels, L. Example Menus for adults in prison (2008) seewww.food.gov.uk/healthiereating/nutritioncommunity- 59 -

25. As the prison service is responsible for the provision of meals the example menus 4 & 5, do not include the contributionfrom snacks, which inmates have the opportunity to purchase. The prison service will need to consider the implicationswhere such opportunities may not be available. Targets and analysis of example menus 4 & 5 are shown in table 6 forthe prison setting and cover breakfast, lunch and evening meal only (excluding snacks).Table 3. Nutrient analysis of example menu plan for adults aged 19-74yrs setting.NutrientAveragepopulationrequirement(provided asdaily averagesover 7 daysRecommendedtargetfor areas of excessor insufficiency(provided as dailyaverages over 7days)NutrientProvision fromexample menuplan for mixedadults(provided asdaily averagesover 7 days)Energy (kcals) 2225 2244.3Total fat (g) Max 87 Less than 85.3 74.5Saturated fat (g) Max 27 Less than 26.5 24.4Carbohydrate (g) Min 297 311.4NMES (g) Max 65 Less than 63.7 50.3Fibre (as NSP g) 18 28Protein (g) Min 50 101.2Sodium (mg) Max 2400 Less than 2352 2200.7Salt (equivalent g) Max 6.0 Less than 5.88 5.3Iron (mg) 14.8 More than 14.8 16.8Potassium (mg) 3500 More than 3500 5288.7Riboflavin (mg) 1.3 More than 1.3 2.7Table 4. Nutrient analysis of example menu plan for men aged 19-74yrs setting.NutrientAveragepopulationrequirement(provided asdaily averagesover 7 daysRecommendedtargetfor areas of excessor insufficiency(provided as dailyaverages over 7days)NutrientProvision fromexample menuplan for men(provided asdaily averagesover 7 days)Energy (kcals) 2515 2506.9Total fat (g) Max 98 Less than 96 87.6Saturated fat (g) Max 31 Less than 30.3 29.5Carbohydrate (g) Min 335 342.6NMES (g) Max 74 Less than 72.5 53.9Fibre (as NSP g) 18 29.1Protein (g) Min 55 104.2Sodium (mg) Max 2800 Less than 2744 2563.3Salt (equivalent g) Max 7 Less than 6.86 6.2Iron (mg) 9 More than 9 16.6Potassium (mg) 3500 More than 3500 5486.1Riboflavin (mg) 1.3 More than 1.3 2.5Table 5. Nutrient analysis of example menu plan for women aged 19-74yrs setting.- 60 -

NutrientAveragepopulationrequirement(provided asdaily averagesover 7 daysRecommendedtargetfor areas of excessor insufficiency(provided as dailyaverages over 7days)NutrientProvision fromexample menuplan for women(provided asdaily averagesover 7 days)Energy (kcals) 1930 1949.1Total fat (g) Max 75 Less than 73.5 60.4Saturated fat (g) Max 24 Less than 23.5 20.3Carbohydrate (g) Min 257 275.7NMES (g) Max 57 Less than 56 42.4Fibre (as NSP g) 18 25.2Protein (g) Min 45 89.9Sodium (mg) Max 2000 Less than 1960 1754.3Salt (equivalent g) Max 5 Less than 4.9 4.1Iron (mg) 14.8 More than 14.8 15.6Potassium (mg) 3500 More than 3500 4893Riboflavin (mg) 1.1 More than 1.1 2.5- 61 -

Table 6. Nutrient analysis of the example menu for [male & female] prisons compared to dietaryrecommendations for breakfast, lunch and evening meal excluding snacks.Nutrient Male Prisons Female PrisonsStandard/TargetMenuprovisionStandard/TargetMenuprovisionEnergy (kcals) 2012 2043 1544 1574Total Fat (g) Less than 76.4 58.3 Less than 58.5 42.1Saturated fat (g) Less than 24.2 17.8 Less than 18.7 13.5Carbohydrate (g) 268 303.8 206 234.8Non Milk Extrinsic Sugars Less than 57.7 44.8 Less than 44.5 34.3(g)Fibre (g) 18 24.1 18 20.9Protein (g) 55 90.9 45 75.6Sodium (mg) Less than 2184 2160.6 Less than 1560 1619.3Salt equivalent (g) Less than 5.46 5.3 Less than 3.9 4.0Potassium (mg) More than 3500 3946.5 More than 3500 3520.9Iron (mg) More than 9 16.4 More than 14.8 15.1Riboflavin (mg) More than 1.3 2 More than 1.1 2- 62 -

1. Example Menu for Adults 19-74Monday Tuesday WednesdayFriday Saturday Sunday1.1.1.1.1.1.1.1.ThursdayEarly Morning Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / WaterBreakfast Fruit / Fruit JuiceCereals / PorridgeSausage & TomatoYoghurt / ParfaitToast with butter /spreadPreservesTea or CoffeeFruit / Fruit JuiceCereals / PorridgePoached EggYoghurt / ParfaitToast with butter /spreadPreservesTea or Coffee / WaterFruit / Fruit JuiceCereals / PorridgeBacon & MushroomYoghurt / ParfaitToast with butter /spreadPreservesTea or Coffee / WaterFruit / Fruit JuiceCereals / PorridgeCottage Cheese &TomatoYoghurt / ParfaitToast with butter /spreadPreservesFruit / Fruit JuiceCereals / PorridgeBaked BeansYoghurt / ParfaitToast with butter /spreadPreservesTea or Coffee / WaterFruit / Fruit JuiceCereals / PorrodgeBacon & TomatoYoghurt / ParfaitToast with butter /spreadPreservesTea or Coffee / WaterFruit / Fruit JuiceCereals / PorridgeBoiled EggYoghurt / ParfaitsToast with butter /spreadPreservesTea or Coffee / WaterWaterTea or Coffee / WaterMid Morning Snack Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water- 63 -

LunchAfternoon Tea &Nightime Snack*Evening MealCarrot & corianderSoupBeef GoulashVegeburger & gravyJacket Potato &CheeseEgg MayonnaiseSandwichHam SaladBoiled New Potatoes /RiceCarrots/GreenBeans/SaladApple Crumble &CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackFish PieVegetable LasagneJacket Potato & TunaBeef SandwichPate & SaladPeas / SpinachChocGinger&ApricotMousseFruit/Yoghurt/Ice-CreamMushroom SoupGrilled SalmonVegetable MoussakaJacket Potato & BeefChilliTurkey SaladSandwichVegetable Samosa &SaladRoastPotato/ SmashedPotatoBroccoli/MixedVegetables/SaladChocolate GateauFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackLamb CasseroleMushroom RisottoJacketPotato&CottageCheesePrawn SandwichHam & Cheese SaladBoiled PotatoesBroad Beans /RatatouillePrune & HazelnutCreamFruit/Yoghurt/Cheese&BiscuitsVegetable SoupCottage PieTofu/Cashew StirFry&NoodlesJacket Potato & TunaPate & TomatoSandwichEgg & Bean SaladPeas / Leeks / SaladPlum Sponge &CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackSausage & TomatoNut RoastJacket Potato &CheeseChicken CranberrySandwichSmoked MackerelSaladSmashed PotatoesCarrots /Baked Beans/SaladFruit & CerealYoghurtFruit/Yoghurt/Ice-CreamTomato SoupRoast TurkeyCheese & TomatoPizzaJacketPotato,Ratatouille,CheeseBeef Salad SandwichSardine SaladRoast Potato/MashedPotatoSpinach /Broad Beans/SaladFruit Pie & CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackSpaghetti BolognaiseVegetarian SausagesJacket Potato &BeefChilliEgg MayonnaiseSandwichChicken SaladBoiled New PotatoesSweetcorn / Swede /SaladFruit Mousse &FlapjackFruit/Yoghurt/Ice-CreamLeek & Potato SoupFried HaddockPasta & Tomato SauceJacket Potato &BakedBeansCheese & PickleSandwichCorned Beef SaladChips / Mashed PotatoPeas / Sweetcorn /SaladBanana CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackStir Fry Pork & RiceVegetarian ShepherdsPieJacket Potato&CottageCheeseHumus & Pitta BreadTuna SaladBroccoli / Spinach /SaladBanana Bread &ApricotsFruit/Yoghurt/Ice-CreamMinestrone SoupChicken Tikka Masala& RiceChicken Liver &OnionsVegetarian QuicheJacketPotato&VegetableChilliSardine & SaladSandwichMozzarella & TomatoSaladSmashed NewPotatoesGreenBeans/Courgettes/SaladRice Pudding &DriedApricotsFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackBraised SteakVegetarian RavioliJacket Potato & TunaTurkey SandwichHam SaladRoast PotatoesBroad Beans/ Carrots /SaladBlack Forest GateauxFruit/Yoghurt/Ice-CreamPea SoupRoast LambVegetable Curry &RiceJacket Potato&CottageCheeseHam & CheeseSandwichChicken SaladRoast Potato/MashedPotatoBroccoli / ParsnipRhubarb Pie & CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackGrilled Chicken BreastCauliflower CheeseJacket Potato&BakedBeansBeef SandwichPrawn SaladSmashed NewPotatoesSweetcorn/Spinach/SaladTrifleFruit/Yoghurt/Ice-Cream- 64 -

Daily SnacksCurrant BunFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesScone & JamFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesChocolate Swiss RollFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesMalt LoafFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesToasted Tea CakeFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesCarrot CakeFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeveragesChocolate KrispieCakesFruit/Nuts/Biscuits/Cereal BarCheese&Crackers/YoghurtChocolate/CrispsBeverages2. Example Menu for Adult Men 19-74 years- 65 -

Monday Tuesday WednesdayFriday Saturday Sunday1.1.1.1.1.1.1.2.ThursdayEarly Morning Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / WaterBreakfast Fruit / Fruit JuiceCerealsScrambled EggYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee / WaterFruit / Fruit JuiceCerealsBakedBeans &M’roomYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee WaterFruit / Fruit JuiceCerealsPoached Egg&TomYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee WaterFruit / Fruit JuiceCerealsSausage SandwichYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee WaterFruit / Fruit JuiceCerealsCheese on ToastYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee /WaterFruit / Fruit JuiceCerealsBacon SandwichYoghurt / ParfaitToast with butter / spreadPreservesTea or Coffee /WaterFruit / Fruit JuiceCerealsBoiled EggYoghurt / ParfaitsToast with butter / spreadPreservesTea or Coffee /WaterMid Morning Snack Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / WaterLunchVegetable SoupChicken PieTuna Pasta BakeJacket Potato & VegeChilliBoiled New PotatoesCarrots/Broccoli/SaladCheesecakeFruit/Yoghurt/Ice-CreamTomato SoupBeef GoulashQuorn Curry & RiceJacket Potato & TunaMashed PotatoCabbage/Peas/SaladFruit Pie & CustardFruit/Yoghurt/Ice-CreamMinestrone SoupRoast ChickenMeat MoussakaJacket Potato & Cheese &Fromage FraisRoast / Mashed PotatoSpinach/Leeks/SaladApple Crumble &Ice-CreamFruit/YoghurtLeek & Potato SoupPork ChopVegetable QuicheJacket Potato & BakedBeans & ColeslawSmashed New PotatoesCauliflower/Carrots/SaladRice Pudding & FruitCompoteFruit/Yoghurt/Ice-CreamChicken Noodle SoupFried CodBroccoli & Cheese SauceJacket Potato & ChickenSaladChips /Mashed PotatoPeas/ Corn /SaladBread Pudding & CustardFruit/Yoghurt/Ice-CreamCarrot & Coriander SoupLamb CasseroleVegeburger in BunJacket Potato & ChilliCon carneBoiled New PotatoesLeeks/Green Beans/SaladFruit Pie & Ice-CreamFruit / YoghurtMushroom SoupRoast Beef & Y PuddVege Curry & RiceJacket Potato &Ratatouille & CheeseRoast / Mashed PotatoSprouts /Carrots/SaladPlum Sponge & CustardFruit/Yoghurt/Ice-CreamAfternoon Tea&Nightime Snack*Evening MealTea / Coffee / Water& snackLancashire Hot PotMushroom RisottoEgg&CottageCh SaladRoast PotatoGreen Beans/Leeks/SaladChocolate Ginger &Apricot MousseFruit/YoghurtTea / Coffee / Water& snackGrilled SalmonCheese & Tom PizzaHam SandwichSmashed New PotatoesRatatouille/Corn/SaladTrifleFruit/YoghurtTea / Coffee / Water& snackBeefburger in BunVege Shepherds PiePrawn SaladJacket PotatoPeas/Swede/SaladTinned Peaches &IceCreamFruit /YoghurtTea / Coffee / Water& snackSpaghetti BolognaiseVegetable Pakora & RiceTuna Salad SandwichRatatouille / SaladBlack Forest GateauxFruit / YoghurtTea / Coffee / Water& snackStir Fry Turkey&NoodlesVege LasagneEgg SandwichesMixed Vegetables/SaladFruit Mousse & FlapjackFruitYoghurtTea / Coffee / Water& snackChicken TandooriCottage PieCheese PloughmansRice / Mashed PotatoBroccoli/ Leeks/SaladBanana CustardFruit/Yoghurt/Ice-CreamTea / Coffee / Water& snackGrilled Sausage & OnionsPasta & Tomato SaucePrawn SandwichesSmashed New PotatoesTomato/Mushroom/SaladLemon Meringue PieFruit/Yoghurt/Ice-Cream- 66 -

Daily SnacksCarrot CakeFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesChocolate MuffinFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesCurrant BunFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesToasted Tea CakeFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesSponge CakeFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesScone & JamFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesChocolate EclairFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeverages- 67 -

3. Example Menu for Adult Women 19-74Monday Tuesday WednesdayFriday Saturday Sunday1.1.1.1.1.1.1.3.ThursdayEarly Morning Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / WaterBreakfast Fruit / Fruit JuiceCereals / PorridgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals / PorridgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals /PorridgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals /PorrodgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals / PorridgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals / PorridgeYoghurt / ParfaitToast with butter /spread / preservesTea or CoffeeWaterFruit / Fruit JuiceCereals / PorridgeYoghurt / ParfaitsToast with butter /spread / preservesTea or CoffeeWaterMid Morning Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / Water Tea / Coffee / WaterLunchRoast ChickenVegetable Curry & RiceJacket Potato & SmokedMackerelRoast Potatoes/ BoiledpotatoCarrots/Spinach/SaladFruit & cereal yoghurtFruit/Yoghurt/Ice-creamLamb ChopPizzaJacket Potato & TunaSmashed Potato/RicePeas/Cauli/SaladChocolate GateauFruit/Yoghurt/Ice creamBeef GoulashTuna Pasta BakeJacket Potato &Baked BeansBoiledPotatoes/RiceCourgette/BroadbeansChicken liver & onionsVegetarian SausagesJacket potato & cottagecheeseRice/ Mashed potatoGreen beans/CabbageBanana & apricot custardFruit/Yoghurt/Ice-creamFried codVegetarian lasagneJacket potato & beefchilliChips/mashed potatoPeas/SweetcornPrune & Hazelnut CreamFruit/Yoghurt/Ice-creamChicken curry & riceGrilled salmonJacket potato, ratatouille& cheeseSmashed potatoesMixed vegetablesFruit Mousse & FlapjackFruit/Yoghurt/Ice creamRoast BeefVegetable Shepherds PieJacket Potato, cheese &Fromage fraisRoast potatoes/MashParsnips/BroccoliApple crumble & custardFruit/Yoghurt/Ice creamFruit pie &custardFruit/Yoghurt/Ice-cream- 68 -

Afternoon Tea &Nightime Snack*Tea / Coffee / Water& snackTea / Coffee / Water& snackTea / Coffee / Water& snackTea / Coffee / Water& snackTea / Coffee / Water& snackTea / Coffee / Water& snackTea / Coffee / Water& snackEvening MealDaily SnacksLeek & potato soupCottage pieVegetarian quicheHam sandwichBoiled potatoLeeks/SweetcornTrifleFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesTomato & rice soupStir fry pork & riceHummus & saladEgg sandwichBanana bread & apricotsFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesCarrot & coriander soupGrilled troutSpaghetti & tomato sauceBeef sandwichSmashed potatoesSpinach/RatatouilleMalt loafFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesPea soupSpaghetti bolognaiseBroccoli & cheese saucePrawn sandwichMashed potatoSaladChocolate Krsipie cakesFruit/yoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesVegetable soupBeef grillsteakStir Fry Tofu, Cashew &NoodlesCheese Ploughman’sBoiled potatoesCourgettes/CabbageRice Pudding & CompoteFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesButterbean/ tomato soupLamb CasseroleVegetarian MoussakaPate SandwichesJacket PotatoBroad beans/carrots/SaladChocolate Ginger &apricot dessertFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeveragesSpinach soupShish KebabVegetable Chilli & RiceSalmon sandwichChipsTomato/SaladPeaches & ice-creamFruit/YoghurtFruit/Nuts/BiscuitsYoghurt/Cereal barCheese & CrackersChocolate/CrispsBeverages* Hot drink for nightime snack is choice of tea, coffee, hot chocolate- 69 -

4. Example Menu for Adult Men in PrisonMonday Tuesday WednesdayFriday Saturday Sunday1.1.1.1.1.1.1.4.ThursdayBreakfastFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterLunchShish kebab, pitta andhummusPork chopVegetarian ChilliTuna fish sandwichesRicePeasFresh FruitFruit BunTea/WaterSpicy chicken withfruitFish PieVegetarian lasagneEgg & tomato s’wichBoiled potatoesCarrotsFresh FruitChoc Chip MuffinTea/WaterLamb chop & mintgravyCottage PieVegetarian QuicheSardine SandwichRoast PotatoesSweetcornFresh FruitCakeTea/WaterSpaghetti BolognaiseRoast Turkey &stuffingMushroom risottoCheese Pickle S’wichMashed PotatoesGreen beansFresh FruitFlapjackTea/WaterFish & chipsBeef & onion pieVegeburger & bunHam and saladsandwichChipsMixed VegetablesFresh FruitCakeTea/WaterJerk ChickenBeef HotpotTuna Pasta bakeDahl curry & riceRice & peasBroccoliFresh FruitFruit CakeTea/WaterRoast beef & Y PuddGammon & p’appleRoast chicken+stuffingJacket Potato & bakedbeans & cheeseRoast PotatoesCabbageFresh fruitApplecrumble+custardTea/Water- 70 -

Evening MealBBQ Chicken LegsChilli con CarneLiver & OnionsVegetarian SausagesBeef Baguette Pack UpJacket PotatoLeeksFresh fruitCrunchy Fruit DessertTea/WaterBeefburger in bunTurkey stir fry & riceMoussakaFalafel & HummusHam Baguette Pack upPotato WedgesDiced SaladFresh FruitCarrot CakeTea/WaterGrilled SalmonSausage & OnionBeef GoulashPasta & Tomato SauceEgg Baguette Pack upBoiled PotatoesCarrot & Parsnip MashFresh FruitCheesecakeTea/WaterMoroccan LambHam/ Pineapple PizzaChickenMushroom PieCheese/Tomato PizzaChicken Pack UpRiceRatatouille/ColeslawFresh FruitBanana BreadTea/WaterPack Up BaguettesCheeseSardineBeefRice SaladMixed SaladFresh FruitYoghurtBiscuit PackTea/WaterPack Up BaguettesEggTurkeyCorned BeefColeslawMixed SaladFresh FruitYoghurtBiscuit PackTea/WaterPack Up BaguettesTunaHamHummusPotato SaladMixed SaladFresh FruitYoghurtBiscuit PackTea/Water- 71 -

5. Example Menu for Adult Women in PrisonMonday Tuesday WednesdayFriday Saturday Sunday1.1.1.1.1.1.1.5.ThursdayBreakfastFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereals & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterFruitCereal & milkBread with spreadPreservesTeaWaterLunchBeef GoulashPork SausageCheese & onion s’wichSalmon & cucumbersandwichBean/VegetableBakeRiceCarrotsPotato crispsFruit/YoghurtTea/WaterShish kebab & pittaChicken nuggetsTuna salad sandwichCorned beef andtomato sandwichJacket potato & bakedbeansOven ChipsGreen beans/SaladFruit/YoghurtTea/WaterBolognaise BruschettaFish pieHumus & saladsandwichHam & salad s’wichVegetarian sausagesPotato wedgesPeasFruit/YoghurtTea/WaterJacket potato & beefchilliMeat PieSardine salad s’wichBeef coleslaw s’wichCheese & tomato pizzaBoiled potatoesCabbage/ColeslawPotato crispsFruit/YoghurtTea/WaterChicken & lentil soupBeefburger in bunEgg & cress sandwichTuna sandwichJacket potato &vegetarian chilliPotato wedgesSweetcornFruit/YoghurtTea/WaterMoroccan lambPork ChopBBQ Chicken WingsVegeburgerBoiled potatoesBroccoliRice Pudding & fruitpureeTea/WaterRoast beefGrilled fishChicken Curry and riceTofu stir fry & riceRoast potatoes/RiceMixed vegetablesFruit Pie & custardTea/Water- 72 -

Evening MealRoast TurkeyGrilled SalmonCoronation chickensaladMixed Bean saladVegetarian lasagneBoiled potatoRatatouilleFruitKrispie CakesTea/WaterTandoori ChickenLiver & onionSmoked mackerel saladEgg mayo saladStir Fry Veg & noodlesRiceMixed VegetablesFruitCurrant BunTea/WaterLamb Kheema & riceChicken chasseurTuna & pasta saladPloughman’s saladDahl curry & riceMashed potatoCarrotsFruitFlapjackTea/WaterSpaghetti bolognaiseGammon SteakCottage cheese &pineapple saladBeef saladCheese & Onion FlanBoiled PotatoSpinachFruitFruit CakeTea/WaterBreaded fishCottage PieHumus & tahina saladHam & egg saladPasta & Tomato sauceChipsPeasFruitChocolate Chip MuffinTea/WaterPack Up SandwichesSalmon/BeefSoft CheeseMixed SaladRice saladFresh FruitYoghurtBiscuit PackTea/WaterPack Up SandwichesTurkeyTunaEggMixed SaladBean SaladFresh FruitYoghurtBiscuit PackTea/Water- 73 -

PSO 5000 ANNEXES Page 7426. The above nutrient and food based advice do not represent new guidance. Rather, this advice provides a summary of currentGovernment recommendations for adults. The guidance is not intended for those who may have different nutritionalrequirements due to illness or disease and are undernourished or at risk of under nutrition (e.g. because of a poor appetite).Hospital inpatients need appropriate assessment and monitoring of their food intakes and nutritional status. If patients areunable to meet their requirements for energy and other nutrients or have other specific medical dietary needs, then these mustbe appropriately provided for outside the scope of this guidance.27. The menus provided in this report represent examples. There are other menu options including different hot and cold mainmeals, snacks and drinks which will provide the nutrient intake outlined in Table 1. Acceptability of the options and sufficientvariety are important aspects of food and need to be built into menu planning.28. Many caterers employ registered nutritionists or dietitians who are able to assess menus against Governmentrecommendations. The Food Standard Agency recommends that assessment against the guidance in this document will ensurethat those, without specific medical dietary need, consuming food provided by institutions will be met. In undertaking anysuch assessment it is important that the analysis uses appropriate software with up-to-date information (as a minimum themost recent edition of McCance & Widdowson 14 ) and takes accounts of cooking losses and waste. We also recommend thatthose responsible for commissioning food provision in institutions request such information and check this with actualprovision to ensure the needs of clients are met.Annex 1What is a portion of fruit and veg?ONE portion = 80g = any of these1 apple, banana, pear, orange or other similar sized fruit2 plums or similar sized fruit½ a grapefruit or avocado1 slice of large fruit, such as melon or pineapple3 heaped tablespoons of vegetables (raw, cooked, frozen or tinned)3 heaped tablespoons of beans and pulses (however much you eat, beans and pulses count as a maximum of one portiona day)3 heaped tablespoons of fruit salad (fresh or tinned in fruit juice) or stewed fruit14 Food Standards Agency (2002) McCance and Widdowson‟s The Composition of Foods, Sixth summaryedition. Cambridge: Royal Society Chemistry.Issue No. 294 issue date 09/04/08

PSO 5000 ANNEXES Page 751 heaped tablespoon of dried fruit (such as raisins and apricots)1 handful of grapes, cherries or berriesa dessert bowl of salada glass (150ml) of fruit juice (however much you drink, fruit juice counts as a maximum of one portion a day)Further information on fruit and vegetables can be found on the following websites:http://www.eatwell.gov.uk/healthydiet/nutritionessentials/fruitandveg/ or athttp://www.dh.gov.uk/PolicyAndGuidance/HealthAndSocialCareTopics/FiveADay/fs/en orhttp://www.5aday.nhs.uk/WhatCounts/PortionSizes.aspx for information on portion sizesIssue No. 294 issue date 09/04/08