PSO 5000 - Inside Time

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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
Page 1 and 2: Prison ServiceOrderPRISON CATERING
Page 3 and 4: PSO 5000 Page 2IMPLEMENTATION DATE:
Page 5 and 6: PSO 5000 Page 4CHAPTER 1: FOOD SAFE
Page 7 and 8: PSO 5000 Page 6Hazard Analysis and
Page 9 and 10: PSO 5000 Page 8e) contain an adequa
Page 11 and 12: PSO 5000 Page 10NB: When packaging
Page 13 and 14: PSO 5000 Page 12k) In the event of
Page 15 and 16: PSO 5000 Page 14In all cases, good
Page 17 and 18: PSO 5000 Page 16the regulations req
Page 19 and 20: PSO 5000 Page 18Those responsible f
Page 21 and 22: PSO 5000 Page 20opportunity and be
Page 23 and 24: PSO 5000 Page 22relating to Foreign
Page 25 and 26: PSO 5000 Page 24to £5,000. Genetic
Page 27 and 28: PSO 5000 Page 262.32 The Catering M
Page 29 and 30: PSO 5000 Page 282.42 Women Prisoner
Page 31 and 32: PSO 5000 Page 302.55 Muslim: Muslim
Page 33 and 34: PSO 5000 Page 32drug and yeast is a
Page 35 and 36: PSO 5000 Page 34Meat, fish and meat
Page 37 and 38: PSO 5000 Page 36Portion Specificati
Page 39: PSO 5000 Page 38Food Service/Counte
Page 43 and 44: PSO 5000 Page 42Portion Control4.19
Page 45 and 46: PSO 5000 ANNEXES Page 1Food Safety
Page 47 and 48: PSO 5000 ANNEXES Page 3Food Flow Ch
Page 49: PSO 5000 ANNEXES Page 5Pest Control
Page 52 and 53: PSO 5000 ANNEXES Page 8Kitchen Temp
Page 54 and 55: PSO 5000 ANNEXES Page 10Control Poi
Page 56 and 57: PSO 5000 ANNEXES Page 12Action Requ
Page 58 and 59: PSO 5000 ANNEXES Page 14Control Poi
Page 60 and 61: PSO 5000 ANNEXES Page 16Hygiene and
Page 62 and 63: PSO 5000 ANNEXES Page 18HER MAJESTY
Page 64 and 65: PSO 5000 ANNEXES Page 20FOOD HYGIEN
Page 66 and 67: PSO 5000 ANNEXES Page 22FUTURE TRAI
Page 68 and 69: PSO 5000 ANNEXES Page 24ANNEX 13Tra
Page 70 and 71: PSO 5000 ANNEXES Page 264. How many
Page 72 and 73: PSO 5000 ANNEXES Page 28Multi-Choic
Page 74 and 75: PSO 5000 ANNEXES Page 30Wing Requir
Page 76 and 77: PSO 5000 ANNEXES Page 32Trolley Con
Page 78 and 79: PSO 5000 ANNEXES Page 34Menu Suitab
Page 80 and 81: PSO 5000 ANNEXES Page 36Daily Food
Page 82 and 83: PSO 5000 ANNEXES Page 38Value of Wa
Page 84 and 85: PSO 5000ANNEXESPage 40ANNEX 25www.f
Page 86 and 87: PSO 5000ANNEXESPage 42section of th
Page 88 and 89: PSO 5000ANNEXESPage 44- 44 -
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A variety of breads should be avail
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Food safetytipsStarchy foods and pa
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Tips oncooking andserving foodsOthe
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GuidanceWhyWhat’sincludedTips onc
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Meat, fish, eggs, beans and other n
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avoid eating liver or liver product
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jam, meringues and ice cream.Choose
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25. As the prison service is respon
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Table 6. Nutrient analysis of the e
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LunchAfternoon Tea &Nightime Snack*
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Monday Tuesday WednesdayFriday Satu
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3. Example Menu for Adult Women 19-
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4. Example Menu for Adult Men in Pr
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5. Example Menu for Adult Women in
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PSO 5000 ANNEXES Page 7426. The abo
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PSO 5000 - Inside Time

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