SRSS Food Poisoning and Contamination Procedure

Transcription

1 SRSS Food Poisoning and Contamination Procedure 1. DOCUMENT CONTROL Management System Element Title SRSS SMS PROCEDURE Food Poisoning and Contamination SMS_FS_PR_030_ Version # & Food Poisoning and Revision date Contamination_V1 V1 10/08/15 Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG Revision date Version Section number number Description of change Revised by 10/08/15 V1 All New document QHSE Manager 10/08/16 V2 All Review 3. OBJECTIVES This procedure details the requirements that shall be observed to ensure all food is protected from contamination and cannot cause food poisoning. The HACCP system identifies the hazards that may cause these problems. 4. RESPONSIBILITIES Sodexo s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations. The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards. Effective Date 01/09/15 Page 1 of 5

2 The Quality Manager is responsible for ensuring that the requirements of this procedure are implemented. The Operations Managers are responsible for ensuring that all food is protected from contamination and food poisoning in accordance with specified requirements. Job site personnel are responsible for ensuring all waste products are processed in accordance with site procedures/instructions requirements. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 Procedure Should anyone allege that food produced or sold by Sodexo has caused them to be ill, then the following course of action should be taken: Inform the most senior person on duty. They will take control of the incident. Any implicated foods, or foods containing implicated ingredients which are displayed for service, must be removed from the service counter immediately. Any implicated ingredients in fridges or freezers should be isolated and labelled DO NOT USE Contact Sodexo Remote Sites Scotland on for further advice as soon as possible and follow their instructions Liaise with the affected person(s) and fill out the SMS_FS_GU_018a_Allergen Incident Form_V1. Advise them that a thorough investigation of the incident will be carried out. If the customers are not on site, send them a copy of the 'Alleged Food Poisoning Preliminary Investigation Questionnaire, and request that it is completed and returned as soon as possible Complete the SMS_FS_GU_018a_Allergen Incident Form_V1 and send a copy, with copies of the completed AFP questionnaires, to Sodexo Remote Sites Scotland HSEQ Team. Effective Date 01/09/15 Page 2 of 5

3 If an item of food is found to contain a physical foreign body which is not normally found in food such as a stone, metal, glass, plastic, insect etc. the following action should be taken: Member of staff to inform the most senior person on duty who will take control of the discovery / incident Where possible, obtain the food and the foreign material, assure the customer that a full investigation will be carried out Consider if other foods may be affected and if so remove from sale, and isolate all affected food(s), clearly label them DO NOT USE If the source of the complaint is a quality issue then contact Sodexo Remote Sites Procurement Team on they will provide you with further instruction. Retrieve and retain any labels, batch codes, date codes and delivery notes from the food packaging of the implicated item(s) SMS_QAL_GU_006c_ Foreign Body Report_V1 form should be completed and in detail, including: The procedures involved in the production of the meal (where applicable) Establish if there is any way the contaminant could have gained access to the food during its time in the catering unit Establish the date, time and, where applicable the temperature, of the implicated food(s) Contact Sodexo Remote Sites Scotland HSEQ Team on who will advise you how to proceed with the investigation. Complete the remainder of the SMS_QAL_GU_006c_ Foreign Body Report_V1 form, and send it together with the foreign material/food to: If food, contaminated with harmful bacteria and viruses, is served to customers, it is very likely that food poisoning will occur. Food can also be contaminated with foreign materials such as chemicals, glass or packaging materials. Foreign materials in food cause distress and may injure customers. Allegations of food poisoning and complaints of foreign bodies in food may result in fines of up to 20,000 and compensation to the injured party. Every effort must be made to prevent food being contaminated at each step in the food chain, and to eliminate naturally occurring bacteria and foreign materials, e.g. bacteria in raw meats and stones in fruit and vegetables. Physical and chemical contamination may occur either before or after the food arrives at the catering premises. The Foreign Material In Food section in the second half of this document lists the most common types of contamination and the measures necessary to reduce the potential for an incident. BACTERIAL CONTAMINATION High-risk foods are foods that are likely to cause food poisoning if they are contaminated with bacteria because they readily support the growth of bacteria and will not go through another stage in the food chain where the bacteria will be destroyed, e.g. cooking. They are foods such as cooked meat and fish dishes, foods containing eggs and dairy products Effective Date 01/09/15 Page 3 of 5

4 such as milk, cream and cheese, e.g. quiches, and many ready to eat foods, such as sandwiches. High-risk food can be contaminated with harmful bacteria and viruses: Directly, e.g. if raw meat is placed on the same plate as high-risk food; Indirectly, e.g. if a broken shell egg drips onto high-risk food in the fridge; Or most commonly by cross contamination e.g. when bacteria are spread to highrisk food via a vehicle, e.g. unwashed hands, chopping boards and knives or dirty cloths and uniforms. 6. COMPETENCES AND TRAINING What you need to do? The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. 7. RECORD KEEPING What information should be kept? SMS_FS_GU_030_Alleged Food Poisoning_V1 SMS_FS_GU_018a_Allergen Incident Form_V1 SMS_QAL_GU_006c_ Foreign Body Report_V1 SMS_QAL_GU_017c_Quality Control Audit on Goods Received_V1 SMS_FS_GU_007_HACCP_V1 SMS_QAL_GU_006b_Non-Conformance Reports_V1 8. FURTHER GUIDANCE SMS_FS_PR_031_Food Purchasing and Delivery_V1 SMS_FS_PR_017_Food Supply and Receipt_V1 SMS_FS_PR_007_HACCP Procedure_V1 SMS_QAL_PR_006_Non Conformance Procedure_V1 Effective Date 01/09/15 Page 4 of 5

5 SMS_QAL_PR_007_Corrective and Preventive Action Procedure_V1 Effective Date 01/09/15 Page 5 of 5