1. Outline key points of at least 3 policies and procedures by summarising the main points and recording them on the chart
The Food Safety 1990
The first policy is that all employees and volunteers who handle food must maintain a high standard of personal hygiene at all times. This is important so that people’s health is never at risk. All staff must ensure that they follow the procedures to maintain a high standard of personal hygiene. They must:
- Wash their hands thoroughly and then use a clean towel or a disposable tissue. - If any members of staff have long hair, they must tie it back. - Members of staff who handle food must not scratch themselves or lick their fingers. - All staff that have any viruses and infections must not be able to prepare any food. - Only blue plasters must be used on open wounds.
The next policy is to maintain a clean, organised kitchen environment at all times. To use the correct chemicals when cleaning (COSSH 2002) The procedure to follow this is to make sure that:
- All floors, walls, ceilings and tables are cleaned using the correct cleaning products. (COSSH 2002) - Staff should make sure that floor is not slippery and if anything is spilt it should be cleaned up right away. - All cups, plates and cutlery must be clean.
- There should be a cleaning rota, which must be followed by all staff. - Staff should wear gloves.
The last policy is that cross contamination (microbes being spread from one food to another) should be prevented so bacteria doesn’t spread and people’s health is not at risk. The procedure to follow this is to make sure that:
- All utensils are clean before using them, including chopping boards and knives. - Food is stored correctly, in cupboards or refrigerated
- Food in fridge is stored the correct way (so raw foods do not...