PSO 5000 - Inside Time

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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
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 and 40: PSO 5000 Page 38Food Service/Counte
Page 41 and 42: PSO 5000 Page 404.5 Cleaning: The h
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 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 -
Page 90 and 91: A variety of breads should be avail
Page 92 and 93: Food safetytipsStarchy foods and pa
Page 94 and 95: Tips oncooking andserving foodsOthe
Page 96 and 97: GuidanceWhyWhat’sincludedTips onc
Page 98 and 99: Meat, fish, eggs, beans and other n
Page 100 and 101: avoid eating liver or liver product
Page 102 and 103:
jam, meringues and ice cream.Choose
Page 104 and 105:
25. As the prison service is respon
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Table 6. Nutrient analysis of the e
Page 108 and 109:
LunchAfternoon Tea &Nightime Snack*
Page 110 and 111:
Monday Tuesday WednesdayFriday Satu
Page 112 and 113:
3. Example Menu for Adult Women 19-
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4. Example Menu for Adult Men in Pr
Page 116 and 117:
5. Example Menu for Adult Women in
Page 118 and 119:
PSO 5000 ANNEXES Page 7426. The abo
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