PSO 5000 - Inside Time

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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 -
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Prison ServiceOrderPRISON CATERING
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PSO 5000 Page 2IMPLEMENTATION DATE:
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PSO 5000 Page 4CHAPTER 1: FOOD SAFE
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PSO 5000 Page 6Hazard Analysis and
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PSO 5000 Page 8e) contain an adequa
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PSO 5000 Page 10NB: When packaging
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PSO 5000 Page 12k) In the event of
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PSO 5000 Page 14In all cases, good
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PSO 5000 Page 16the regulations req
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PSO 5000 Page 18Those responsible f
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PSO 5000 Page 20opportunity and be
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PSO 5000 Page 22relating to Foreign
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PSO 5000 Page 24to £5,000. Genetic
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PSO 5000 Page 262.32 The Catering M
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PSO 5000 Page 282.42 Women Prisoner
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PSO 5000 Page 302.55 Muslim: Muslim
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PSO 5000 Page 32drug and yeast is a
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PSO 5000 Page 34Meat, fish and meat
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PSO 5000 Page 36Portion Specificati
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PSO 5000 Page 38Food Service/Counte
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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 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 -
Page 90 and 91: A variety of breads should be avail
Page 92 and 93: Food safetytipsStarchy foods and pa
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
Page 106 and 107: 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-
Page 114 and 115: 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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PSO 5000 - Inside Time

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