Food Hygiene Policy

Food Hygiene Policy

Last Updated (Tuesday, 30 November 1999 01:00) Written by Iain Monday, 21 April 2008 13:38

Under its general policy for Health and Safety, Malpas Young Persons Project is committed to ensuring the health, safety and welfare of its members, employees, volunteers and facility users, so far as is reasonably practicable. In respect of Food Hygiene, this will in general be a matter of following the standards based on good operating practice adopted in the catering industry.

Implementation

The application of good practice in food hygiene depends on the underlying process of risk control. This requires us to:

1    Identify any hazard which could undermine good practice
2    Assess the risk generated by potential hazards
3    Introduce and maintain adequate control measures and precautions in proportion to the significance of the risk established.

However, in the catering industry many health risks are well-known and standard precautions and controls have been introduced through legal regulation. In the code of practice accompanying this policy, the key controls have been set out for the guidance of volunteers and kitchen users. All those who are involved with the ordering, preparation and provision of food are expected to work to the guidelines. Should any conflict arise where a departure from the guidance appears to be necessary, this should be brought to the attention of the Management Committee for resolution.

Responsibility   

The Management Committee as trustees carry the overall responsibility for the standards achieved by the Project. This extends to activities wherever food is being handled, in or outside Malpas Young Persons Centre. Quality and safety therefore rest with anyone actually handling food. Accordingly, only those formally authorised by the Management Committee will be allowed to operate in the kitchen area or its equivalent in external events.

Referrals

A member of the Management Committee will be designated to oversee the food handling activities of the Project. This person will be asked to attend the recognised one day course for Food Handlers and act as the liaison contact for kitchen users and for Environmental Health Inspectors. Queries, suggestions and reports of any incidents will be welcomed and a note book will be provided for this purpose