Stepping into Management Knowledge

Food Safety Training

3.15

EXPLAIN TO THE GROUP: Importance of Wearing a Clean Uniform  Wearing the correct clean uniform presents a neat and tidy appearance and the brand dictates what uniform is required, including a hat.  Travelling to and from work in your uniform is not allowed, to prevent any cross contamination issues  There should be a separate area/room for team members to get changed and this should be kept clean and tidy at all times (discuss site specific amenities)  Uniforms should be washed by a commercial laundry or in a washing machine on the hottest cycle (over 90°c)  Disposable plastic aprons and disposable gloves must be worn when handling raw meat, poultry (red) and raw salad and vegetables (blue) and discarded immediately afterwards

ASK QUESTION TO GROUP: Why do the kitchen team need to wear clean uniforms? CONFIRM CORRECT ANSWER:  It meets legal requirements and is Company Policy.  Protects the food from contamination.  Good guest image. Discuss individual uniform requirements in your business

EXPLAIN TO THE GROUP: Rules Relating to Wearing Jewellery

Jewellery must not be worn by team members in the kitchen. The only exceptions to this rule are plain wedding bands Fines of up to £20,000 can be levied if an item of jewellery end up in a guest’s food or drink because we have not complied with our policy.

ASK QUESTION TO GOUP: Why must jewellery not be worn in the kitchen? CONFIRM CORRECT ANSWER:  It harbours dirt and bacteria

 Stones or even the whole item can fall off and get into food or drink  Can result in entrapment caused by jewellery getting caught in equipment

EXPLAIN TO THE GROUP: Rules Relating to Illness

 It is a legal requirement for food handlers to report illness such as food poisoning symptoms, coughs and colds and any other infectious diseases to the Management Team even if they occurred on your day off  Vomiting, diarrhoea, fever, dizziness and headache are all possible symptoms of food poisoning, if you are suffering from the above and suspect that you are suffering from food poisoning seek medical attention from your doctor as soon as possible  Your doctor may ask you to submit a stool sample for examination; this will help to identify which food borne illness you are suffering from or rule out a food poisoning organism.  If food poisoning is confirmed you will be asked to refrain from working until the symptoms have gone as advised by your doctor, but you must stay away from work until you have been symptom free for two days, without medication.  Once returned to work you will be asked to complete an Absence (illness) Self Certification/ Return to Work Interview form to ensure you are clear of symptoms and able to work REMEMBER - Do not attend work if suffering from vomiting, diarrhoea or other infectious conditions which could be transmitted via food – for example, septic cuts, boils or lesions. Report these illnesses to your Manager

Safety Assurance March 2016

Food Safety 3.15