CODE OF PRACTICE NO 2 INSPECTION OF PREMISES. All inspections will be documented and record the standard of hygiene observed.

Transcription

1 CODE OF PRACTICE NO 2 INSPECTION OF PREMISES 1. INSPECTION OF PREMISES In order to ensure that satisfactory standards of food hygiene are maintained within the catering facilities and ward kitchens it will be necessary for formal unannounced inspections to be undertaken by the Food Safety & Training Officer. All inspections will be documented and record the standard of hygiene observed. 2. PROCEDURES Periodic Inspections by Environmental Health Officers do not remove the need for regular and thorough inspections by line managers/supervisors. 2.1 Day to day inspection of kitchens and regular inspection of other food handling areas should be carried out by the relevant managerial and supervisory staff, to ensure compliance with legislation and local codes of practice. Checklists should be used to ensure that every relevant area and appliance is frequently seen and checked, observations recorded and action minuted. 2.2 Inspections should be unannounced and include evenings, weekends and holiday periods. These checks should particularly aim to identify any food poisoning risks in food handling procedures and should include: i) Compliance with Safe Food System in operation. i iv) Checking equipment, including operating temperatures. Ensuring that supervision is being provided and cleaning procedures are being carried out properly. Testing meals on a daily basis for quality and temperature and seeing that cooked food is correctly stored. v) Ensuring adherence to all Codes of Practice. 3. INSPECTION SCHEDULE 3.1 Weekly Inspections Each week the Relevant Manager will ensure that a formal unannounced hygiene Hotel Services Department VRJ/PAP/JMD 1 July 2003 Version 3

2 inspection of the catering facilities be carried out. The inspections will be carried out at different times and days of the week. 3.2 Monthly Inspections Each month the relevant Manager/Supervisor will conduct unannounced hygiene inspections. A précis of the report, detailing major areas of concern will be provided to the Hotel Services Manager. 3.3 Annual Inspections By Food Safety & Training Officer The Food Safety & Training Officer will carry out annual inspections of all food handling areas throughout the Trust. The inspections will be unannounced and will report on catering practices and performance according to codes of practice. On completion of the inspections a formal report will be completed confirming the standards of hygiene observed and further action required. The report will be submitted to the relevant Manager. A meeting will be arranged between the relevant manager, Food Safety & Training Officer and any other interested parties to discuss the report as necessary. The report will be sent to the relevant manager for action of recommendations. See Appendix D and E. 4. ENVIRONMENTAL HEALTH OFFICER'S INSPECTION 4.1 The local Environmental Health Officer HAS OPEN ACCESS to all food preparation, storage and service areas at each location in the Trust. Annually or more frequently, the Environmental Health Officer may make 'unannounced' visits to the Catering facilities. When visits are pre-arranged the Hotel Services Manager/Food Safety & Training Officer should be informed to endeavour to carry out a pre-inspection to support the area. Wherever possible, the Environmental Health Officer should be accompanied by the respective Manager/Site Manager and the Hotel Services Manager/Food Safety & Training Officer, on such inspections to ensure the following can take place: i) An explanation of planned improvements to catering premises can be given; i Discussion on contentious points can take place; Action on remedial work necessary can be taken without waiting for follow- Hotel Services Department VRJ/PAP/JMD 2 July 2003 Version 3

3 up reports. 4.2 Procedure for dealing with Environmental Health Officer's reports and statutory notices. The reports must be dealt with promptly and at the appropriate effective management level using the following procedure: i) STATUTORY NOTICES The officers specified in the notice shall immediately notify the Chief Executive/Hotel Services Manager/Food Safety & Training Officer. The above will decide whether to consent or appeal against statutory notices. In the event of such an appeal being agreed, legal advice will be sought immediately. When it is considered that the works required in the notice will legitimately take longer than the time specified the Chief Executive will request the enforcing authority to grant an extension. In all other cases: The Chief Executive will ensure that all necessary works are complied with within the time limit specified by the notice. EHO REPORTS The Officer having received the EHO reports will circulate copies to: the Director of Estates & Facilities, Hotel Services Manager and Food Safety & Training Officer. The Food Safety & Training Officer will arrange a meeting with the persons specified in the report and prepare a reply based on their recommendations. Areas of significant non compliance with statutory requirements and standards must be reported to the Trust Board. Feedback reports must list the action required in priority order in terms of Immediate, Urgent, Short and Long Term action. 5. RELATIONS WITH ENVIRONMENTAL HEALTH DEPARTMENTS The Trust aims to work closely with the Environmental Health Departments to ensure proper standards of food hygiene and pest control are achieved. Meetings will always be set up between appropriate health authority staff and the Local Environmental Health Officer, to discuss and review such issues as: i) Work programmes planned for hospital kitchens and other food handling areas; Hotel Services Department VRJ/PAP/JMD 3 July 2003 Version 3

4 Food Hygiene training programmes for all food handlers; i iv) Pest Control Procedures; Procedural aspects of Notices served on the Trust. The Environmental Health Officer will be invited at an early stage to offer advice when new or re-building works are proposed to kitchens or other food handling areas. NB: Local Authority Environmental Health Officers have the right to visit, inspect and report on all areas within the Trusts premises where food is stored, processed, served or consumed. These visits may be unannounced and are likely to occur at least once a year. Environmental Health Officers should be invited to carry out night-time pest infestation surveys of other vulnerable areas such as wards, laundries, stores and ducting. Hotel Services Department VRJ/PAP/JMD 4 July 2003 Version 3

5 Hotel Services Department VRJ/PAP/JMD 5 July 2003 Version 3