Jersey College for Girls - Catering Services

Section A: Food Hygiene Policy & HACCP Plan Statement 

The College recognises and accepts its responsibility to comply with the food safety requirements of current legislation.

The College is committed to maintaining the highest standards of food hygiene and to providing for its students, staff and all customers, food which is safe to eat and meets their quality expectations.

The College adopts food hygiene policies that meet the requirements of current legislation and best industry practice to achieve its objectives. Full details of the policies are found in the Food Hygiene Policy & HACCP Plan, a copy of which is available within the service area.

The College will provide appropriate supervision, instruction, and training for all employees to enable them to carry out their duties to the required standard and will ensure that sufficient resources and funding are made available to implement the Food Hygiene Policy & HACCP Plan.

The College promotes a positive attitude towards food hygiene and food safety by encouraging all employees to observe and operate all current policies, any new procedures that may be introduced and to co-operate with reasonable requirements from management when carrying out their duties.

The College will continually monitor its performance in relation to food hygiene and food safety management. Regular reviews of policies and procedures will be undertaken in addition to those required by changes in legislation or technical knowledge.

The Bursar is responsible for ensuring that the Food Hygiene Policy & HACCP Plan is implemented and maintained.

The organisation and responsibilities of all levels of management and operational staff are given in the Food Hygiene Policy & HACCP Plan.

Failure by any employee to observe the requirements of the College Food Hygiene Policy & HACCP Plan contravenes the standard conditions of employment.

Section B: Hygiene Responsibilities

The Principal is responsible for:

• ensuring the Food Hygiene Policy & HACCP Plan is maintained and implemented throughout the College catering services.

The Bursar is responsible for:

• ensuring the Food Hygiene Policy & HACCP Plan is implemented within the part of the College under their control

• ensuring that catering services under their control are operated to the standards in the Food Hygiene Policy & HACCP Plan and the requirements of current legislation

• ensuring the Principal is informed about any catering service under their control if they consider that the conditions which exist either contravene legislation or create serious food hygiene and food safety risks

• ensuring that catering services under their control have been registered with the appropriate authority by the Executive Chef

• ensuring that all catering services staff receive training on the contents of the Food Hygiene Policy & HACCP Plan including Food Allergies and Intolerances

• ensuring that the Executive Chef carry out appropriate food hygiene and food allergy training with all employees and that this training is recorded

• ensuring that the control measures identified in the College Hazard Analysis system are implemented and monitored by the Executive Chef

• ensuring that any signs of pest activity or infestation reported by the Executive Chef (or any member of the Catering Team) are effectively dealt with by the Site Manager

• ensuring that disciplinary action is taken against any employee who fails to observe the requirements of the College Food Hygiene Policy & HACCP Plan

• working in collaboration with the catering consultant to ensure that positive and professional relationships are maintained, and any guidance or action points provided are implemented, if deemed appropriate by the management team

• informing the Principal if any legal notices are received following an inspection by an Environmental Health Officer from the authority

• reporting relevant and important food hygiene issues to the Governing Body.

The Executive Chef is responsible for:

• ensuring that facilities and equipment under their control are maintained in a hygienic condition at all times

• ensuring that the control measures identified in the College Hazard Analysis system are implemented and monitored

• ensuring that the responsibilities given at the start of each section in this manual are understood and implemented

• ensuring that hygiene induction and hygiene awareness training of all new employees takes place at the start of employment by using the information relating to Hygiene Training within the Food Hygiene Policy & HACCP Plan

• ensuring that records of all food hygiene and food allergy training are maintained for each employee

• ensuring that Food Allergy and Intolerance information and records are accurate and kept up to date

• ensuring that the College Food Allergy and Intolerance Notice is displayed in the kitchen to remind all staff about the fourteen common food allergens

• ensuring that the College Notice reminding customers to enquire about the contents of any food in relation to food allergies and intolerances is displayed in the servery and other Points of Sale (PoS) where it can be easily read by the customer

• ensuring all employees declare that they are “symptom free” and not affected by any ”other conditions” (see Section L: Staff Illness Reporting Procedure) after any period of absence including illness or relevant foreign travel

• working in collaboration with the catering consultant to ensure that positive and professional relationships are maintained, and any guidance or action points provided are implemented, if deemed appropriate by the management team.

JCG Catering Service is responsible for:

• giving specialist advice to all levels of Management in relation to equipment, premises, working environment and working practices

• auditing operations where necessary and producing a written report relating to food hygiene requirements for the College where it impacts on the ability of the College to its meet legal and contractual obligations

• ensuring that all establishments have been registered with the appropriate authority

• ensuring that, where applicable, any lost contracts are de-registered with the appropriate authority.

All Employees are responsible for:

• observing the requirements of the Food Hygiene Policy & HACCP Plan and current legislation relating to the hygienic handling and production of food

• signing the following page annually to acknowledge that they have read the Food Hygiene Policy & HACCP Plan and understand their responsibilities

• declaring that they are “symptom free” and not affected by any ”other conditions” (see Section L: Staff Illness Reporting Procedure) when returning to work after any period of absence through illness or foreign travel

• working in collaboration with the catering consultant to ensure that positive and professional relationships are maintained, and any guidance or action points provided are implemented, if deemed appropriate by the management team.