Bailiff’s Ukraine Appeal
Please help the students of JCG raise money for the people of Ukraine
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Read MoreAuthor : | June Fosse |
Reviewed By : | June Fosse |
Date : | October 2021 |
Shared with Staff : | October 2021 |
Shared with Governors : | October 2021 |
Next Review : | October 2023 |
In line with the Government of Jerseys CYPES Departments Schools Healthy Eating Policy we will provide fresh healthy food and beverage under safe preparation, and service conditions within appropriate cost parameters, in order to provide our customers with a quality food service experience.
ORDERING PROCEDURES
It is Jersey College for Girl’s policy that goods ordered shall:
New suppliers may not be used unless they are on the Supply Jersey Preferred Suppliers List.
GOODS RECEIVED POLICY
The Jersey College for Girls policy for the receipt of goods is designed to ensure the receipt of goods in good condition with appropriate safeguards and checks to facilitate the due diligence required by Jersey College for Girls.
Therefore goods shall only be received if complying with the following conditions:
a. Frozen Product
b. Chilled Product
Should deliveries be outside approved temperature ranges the Head of Catering will decide on corrective action.
STOCK ROTATION POLICY
It is Jersey College for Girls Catering’s policy that all food must be dated with either a ‘Use By’ or ‘Produced On’ date. Ideally a ‘use by date’ is to be used to reduce the danger of confusion. It is vital to food safety to be able to identify the age of food at any stage of the food production process. It is also most important to ensure the correct rotation of stock is followed. The individual elements of the policy are as follows:
DEFROSTING POLICY
Jersey College for Girls Catering’s policy concerning defrosting is designed to ensure that all foods are defrosted thoroughly and safely before use. The specific policy elements are as follows:
FOOD PREPARATION & ASSEMBLY POLICY
Jersey College for Girls Catering’s food preparation and assembly policy is as follows:
PRODUCT RETURN PROCEDURE
Purpose
Responsibilities
Procedure
USE AND CALIBRATION OF PROBES
This policy is designed to ensure that all appropriate equipment is available to facilitate the accurate temperature reading of delivered product prior to storage. The following points must be complied with:
FOOD HANDLER PERSONAL HYGIENE
The Jersey College for Girls Catering personal hygiene policy is designed to promote high standards of personal hygiene practices for food handlers within all its operations. The specific policy elements are as follows:
HARD PLASTICS AND GLASS BREAKAGE POLICY
It is Jersey College for Girls catering policy that the following procedure must be followed in the event of a glass breakage incident.
REFUSE POLICY
This policy is designed to promote the best practice in respect of refuse equipment, handling, storage and collection. Specific policy elements are as follows:
PEST CONTROL POLICY
The pest control policy is designed to reduce and manage the risk of pest infestation of the premises and foods held. This must fall within the pest control plan for Jersey College for Girls.
all of which must be monitored for results and baits or traps changed as necessary.
POTABLE WATER
It is Jersey College for Girls Catering policy that all water used in the production of foods is to meet the following criteria:
ICE
Ice that will either come into contact with foods or be consumed must meet the following criteria:
ELECTRICAL/GAS SUPPLY
It is Jersey College for Girls Catering policy that all electrical supply and equipment shall meet the following criteria:
It is Jersey College for Girls Catering policy that all gas supplies shall meet the following criteria:
STAFF FACILITIES
It is Jersey College for Girls Catering policy that adequate staff sanitary accommodation shall be provided in line with the Workplace (Health, Safety and Welfare) Regulations 1992. Accordingly appropriate and sufficient hand wash sinks with bactericidal soap and disposable paper towels will be provided along with sufficient sanitary conveniences.
SELF AUDIT AND ASSESSMENT
It is Jersey College for Girls Catering policy that it shall self-evaluate its storage and production facilities at regular intervals. A form to facilitate accurate auditing against constant points is provided below.
Q No | AREA | SCORE 1 - med risk 2 - high risk 0 - low risk |
Q No | AREA | SCORE 1 - med risk 2 - high risk 0 - low risk |
A | DELIVERY/RECEIPT |
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H | CLEANING |
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1 | Is food rejected if at unsafe temperatures (warmer that -12˚C frozen, warmer that 8˚C chilled)?
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1 | Is a cleaning schedule available and used?
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2 | Is temperature sensitive food stored in appropriate refrigerators/freezers within 15 minutes of receipt?
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2 | Is there sufficient detail to schedule (including specified use of correct chemicals) [schedule to include delivery vehicles].
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3 | Is food rejected if in unsafe/damaged condition (to include packaging integrity)?
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3 | Is sanitizer regularly used on food/hand contact surfaces?
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4 | Is food rejected if supplied with no use by date?
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4 | Structural cleanliness of food rooms?
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B | DRY GOODS/DISPOSABLES STORAGE |
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5 | Cleanliness of catering plant/equipment (including extraction fans & storage units)?
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1 | Are all dry goods in airtight food grade containers?
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I | REFUSE DISPOSAL |
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2 | Is all food stored off the floor?
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1 | All internal bins clean & managed?
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3 | Is the storage area clean, dry and organised?
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2 | Waste storage area clean/sufficient?
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4 | Are chemicals stored segregated from food?
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J
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C
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STOCK ROTATION
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1 |
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1 | Is all food dated with legible use by date?
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2 |
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2 | Is there evidence of poor stock rotation/out of date foods?
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K
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3 | Are all decanted foods dated?
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1 |
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4 | Are all foods re-dated when frozen ‘in-house’?
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2 |
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D
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UNFIT FOOD
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3 |
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1 | Is there evidence of contaminated foods?
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4 |
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2 | Are there any rotting foods or blown/dented cans?
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5 |
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E
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CHILLED/FROZEN FOOD
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L
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1 | Are raw/cooked/high risk foods segregated
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1 |
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2 | Are all foods covered/in sealed food grade containers
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2 |
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3 | Is food stored on floor
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3 |
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4 | Is frozen food stored colder that - 18˚C (with tolerance to -12˚C)
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M
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5 | Is chilled food stored colder that 8˚C
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1 |
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F
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PERSONAL HYGIENE
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2 |
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1 | No/insufficient/dirty hand wash basins
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3 |
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2 | No/insufficient stock (hot water 45˚C - 49˚C), bactericidal (JPH) soap/appropriate hand drying facilities
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4 |
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3 | Are staff washing their hands when necessary
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5 |
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4 | Are staff wearing correct protective clothing/PPE
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6 |
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5 | Is there evidence of food safety signage
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7 |
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6 | Staff cleanliness/appearance/jewellery/ other
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N
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7 | Are staff not smoking on site
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1 |
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G
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EQUIPMENT
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2 |
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1 | Evidence of leaking pipes/damage to drainage
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2 | Evidence of damaged/worn/mouldy door seals to refrigerators or freezers
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3 | Evidence of worn/damaged food contact surfaces to equipment/storage facilities
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GOODS RECIEVED AREA
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Segregated enclosed area for receipt of goods. | |||
2 | Area, to include equipment & structure, in good repair, hygienic and easily cleanable. | |||
3 | All ingredients deliveries checked for:
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4 | Access restricted to authorised personnel. |
REFRIGERATED STORAGE
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Appropriate segregation of storage facilities to reduce risk of cross contamination. | |||
2 | Area, to include equipment & structure, in good repair, hygienic and easily cleanable. | |||
3 | All products stored <5˚C. | |||
4 | All products stored off the floor. | |||
5 | All products labelled and date coded. | |||
6 | All products appropriately covered with a food grade material. | |||
7 | Documented records of temperature monitoring. | |||
8 | Access restricted to authorised personnel. |
FROZEN STORAGE
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Appropriate segregation of storage facilities to reduce risk of cross contamination. | |||
2 | Area, to include equipment & structure, in good repair, hygienic and easily cleanable. | |||
3 | All products stored colder than -18˚C. | |||
4 | All products stored off the floor. | |||
5 | All products labelled and date coded. | |||
6 | All products appropriately covered with a food grade material. | |||
7 | Documented records of temperature monitoring. | |||
8 | Access restricted to authorised personnel. |
PROCESS & PACKING AREAS
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Appropriate segregated areas for process and packaging. | |||
2 | Product flow to reduce danger of cross contamination by cross/back flow. | |||
3 | Temperature controlled environment. | |||
4 | Hand wash facilities available at entrances to areas. Facilities to have:
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5 | Effective handling procedures to reduce risk of cross contamination. | |||
6 | Documented recipes. | |||
7 | Monitoring procedures for comparison of product quality against specification. | |||
8 | Monitoring of critical temperatures. | |||
9 | Appropriate waste disposal facilities. | |||
10 | Access restricted to authorised personnel. |
STAFF FACILITIES
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Appropriate segregated changing/toilet facilities. | |||
2 | Sufficient clean protective clothing available. | |||
3 | Separate storage of protective and personal clothing. | |||
4 | Are staff required to remove protective clothing prior to entry into toilets. | |||
5 | Segregated areas for eating & drinking. |
PERSONAL HYGIENE
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Documented food hygiene policy.
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2 | Controls applied to cover the following:
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TRAINING
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Hygiene and appropriate COSHH training given to new starters/seasonal staff. | |||
2 | Permanent staff trained to a recognised certificate/level commensurate with their duties. | |||
3 | Staff trained to operate quality system. | |||
4 | Process operatives trained in use of equipment. | |||
5 | Formal individual training records. |
HEALTH AND HYGIENE
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Documented cleaning schedules. | |||
2 | Procedures for hygiene audits. |
PEST CONTROL
Q. NO. | CRITERIA | YES | NO | N/A |
1 | Current contract with a recognised pest control company. | |||
2 | Site plan detailing all baits and electronic fly killers. | |||
3 | All treatments and recommendations documented. | |||
4 | Documentation of completed actions to recommendations. |
ONLINE INCIDENT REPORTING INCLUDING ACCIDENT, NEAR MISS AND MAINTENANCE REQUEST
All accidents and incidents to be reported to the Admin Office or Site Manager. Accident, incident reporting forms can be found on the JCG Helpdesk, click windows icon bottom left of computer screen. Scroll to JCG Helpdesk then click on “Incident Reporting. (Maintenance or IT issues can be chosen at this point). You will be prompted to make choices for your report and on completing the form you must click on “Submit”. Your form will then automatically be emailed to the correct department. Where required witnesses may be requested to complete a form and submit it.