PRISON CATERING SERVICES

Transcription

1 Prison Service Order PRISON CATERING SERVICES ORDER NUMBER 5000 Date of Initial Issue 09/04/2008 Issue No. 294 This replaces the earlier version of PSO 5000 issued in August 2005 PSI Amendments should be read in conjunction with this PSO Date of Further Amendments

2 PSO 5000 Page 1 PRISON CATERING SERVICES EXECUTIVE SUMMARY STATEMENT OF PURPOSE 1. This Prison Service Order (PSO) is being re-issued in place of the earlier edition of PSO 5000 issued in August The earlier version of PSO 5000 is cancelled and existing copies must be destroyed. 2. As part of on-going work to improve the quality and effectiveness of catering, the PSO has been revised and updated. The revisions contain the latest legislative requirements and guidance on all aspects of food safety and production. It is the responsibility of all staff and managers involved in catering to make sure they are both aware of and implement food safety legislation. Not doing so could lead to serious consequences. 3. Providing meals and food for prisoners is a key issue in maintaining order and control within establishments, helping to meet the decency agenda - including meeting the needs of a diverse prisoner population - and can help improve prisoners health. This PSO is designed to ensure that the Prison Service can best meet these challenges whilst at the same time maintaining compliance with all relevant food safety legislation. Compliance will be monitored by Governors, Area Managers, Area Catering Managers and Standards Audit Unit. 4. The PSO is underpinned by the Performance Standard 04 on catering and food. DESIRED OUTCOME 5. The PSO applies to all food provision in establishments including staff messes, clubs, prisoner visits and food bought by prisoners through the retail contract. It provides clear instructions to Governors and caterers on the legal requirements and the steps needed to ensure that all meal provision within establishments is carried out safely, decently and within a defined agreed policy framework which minimises any risk to the consumer. MANDATORY ACTIONS 6. Governing governors and directors of contracted-out establishments must ensure that all catering staff complies with the Food Safety Act 1990 and all subordinate legislation, including applicable EU food law. Catering staff must ensure that any prisoners working in catering areas comply with all requirements. All mandatory instructions shown in italics throughout this PSO must be fully implemented at all times. RESOURCE IMPLICATIONS 7. The revisions address areas where current guidance and working practices require updating, enhancement or clarification. The changes will assist staff in carrying out their duties and improve efficiency and compliance with legislative requirements and Prison Service standards. There are no additional resource requirements.

3 PSO 5000 Page 2 IMPLEMENTATION DATE: 21 st April 2008 (signed) Ian Poree Director of Operational Policy Further advice or information on this PSO or the systems contained within it can be sought from: Advice and assistance is available from Area Catering Managers. A telephone hotline for immediate advice is available on

4 PSO 5000 Page 3 CONTENTS CHAPTER 1 - FOOD SAFETY MANAGEMENT CHAPTER 2 - MEAL PROVISION CHAPTER 3 - HEALTHY CATERING FOR A DIVERSE PRISONER POPULATION CHAPTER 4 - FOOD SAFETY AND MANAGEMENT OF FOOD AT POINT OF SERVICE Annex 1 - Food Safety Policy Statement Annex 2 - Hazard Assessment Matrix Annex 3 - Food Flow Chart Annex 4 - Hygiene of Environment Inspection Form Annex 5 - Pest Control Record Annex 6 - Establishment Food Comments Record Annex 7 - Illness Incident Record Annex 8 - Kitchen Temperature Control Flow Chart Annex 9 - Examples of Risk Assessment Annex 10 - Staff/Visitors Food Safety Health Questionnaire Annex 11 - Hygiene and Health & Safety Training Record Annex 12 - Induction Programme for Food Handlers in HM Prison Service Annex 13 - Training Flowchart Annex 14 - Sample Surveys Annex 15 - Multi-Choice Weekly Menu Annex 16 - Pre-Select Menu; Prisoners Choice Slip Annex 17 - Wing Requirements Record Annex 18 - Wing Totals Order Form Annex 19 - Trolley Confirmation Slip Annex 20 - Menu Content Descriptions Annex 21 - Menu Suitability Chart Annex 22 - Kitchen Journal HB003 Annex 23 - Value of Waste Monitoring Annex 24 - Food Quality Assessment Annex 25 - Food Standards Agency Guidance on Food Served to Adults in Major Institutions

5 PSO 5000 Page 4 CHAPTER 1: FOOD SAFETY MANAGEMENT 1.1 The Prison Rules 1999; as amended by the Prison (Amendment) Rules 2000 and the Prison (Amendment) (No. 2) Rules 2000 Introduction Food 24 - (1) Subject to any directions of the Secretary of State, no prisoner shall be allowed, except as authorised by a Healthcare professional such as is mentioned in rule 20(3), to have any food other than that ordinarily provided. (2) The food provided shall be wholesome, nutritious, well prepared and served, reasonably varied and sufficient in quantity. (3) Any person deemed by the Governor to be competent, shall from time to time inspect the food both before and after it is cooked and shall report any deficiency or defect to the Governor. (4) In this rule "food" includes drink. 1.2 The principles and requirements of food safety law apply to all areas under Prison Service management control that provide food products for consumption by prisoners and staff - this includes not only establishment kitchens but also staff messes, clubs, training facilities, wing kitchens and shops. The management system within this PSO reflects the majority of the conditions, processes and practices required. However, establishments will be required to make sure any control point particular to their operation is also covered. Further clarification or guidance on all food related matters must, in the first instance, be sought from Prison Catering Services Policy Unit. Mandatory Provision 1.3 In order to ensure compliance with all current food safety legislation the following mandatory provisions must be implemented: The food business operator (Governor) must ensure that those engaged in food handling activities are competent to do so; All food supply, transport and storage arrangements will comply with relevant food safety legislation; All food facilities, processes and practices must comply with relevant food safety legislation; A fully documented HACCP system showing daily monitoring including time and temperature control is in place; The written food safety policy (Annex 1) must be prominently displayed in the main kitchen.

6 PSO 5000 Page 5 Legislative Requirements 1.4 The Food Safety Act 1990 is primarily concerned with food standards and is subsequently supported by European legislation. Regulation (EC) No 178/2002, also known as the General Food Law Regulation, defines food, food business operator and food businesses. Food means any substance or product whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. Food business means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food. Food business operator means the natural or legal persons responsible for ensuring that the requirements for food law are met within the food business under their control. In the public sector this means the governing Governor and in the private sector, the Director of an establishment. 1.5 Regulation (EC) No 852/2004 replaced the Food Safety (General Food Hygiene) Regulations 1995 and provides general catering rules. The execution and enforcement of the aforementioned EC Regulation was provided by the Food Hygiene (England) Regulations 2006 (similar legislation was made in the devolved administrations). In broad terms the regulation requires: Food business operators to implement a food safety management system based on Hazard Analysis and Critical Control Points (HACCP) principles. This includes identifying stages which are critical to food safety and to ensure that adequate controls for each point are established, implemented, maintained and reviewed; That food premises are kept clean and maintained in good repair. That the condition and the design and layout of the rooms are to permit good food hygiene practices, including protection against contamination between and during operations and refers particularly to fabric, structure, walls, floors, ceilings and equipment; That adequate facilities must be provided for cleaning, disinfection and storage of working utensils and equipment and adequate provision must be made for washing of food. 1.6 Food Hygiene (England) Regulations 2006 requires the food business operator to ensure that all food is kept at the correct temperature: Chill Holding Requirements. Food which supports the growth of pathogens or the formation of toxins, must not be kept above 8 C 1, unless a) It is hot food on display; b) There is no health risk; c) It is canned or dehydrated (until opened); and d) It is raw food intended for cooking or further processing. Hot Holding Requirements. Hot food on display must not be kept below 63 C. Food may be kept below 63 C if a scientific assessment has indicated there is no health risk. 1 Unless the manufacturer recommends a lower storage temperature.

7 PSO 5000 Page 6 Hazard Analysis and Control Points 1.7 Article 5 of Regulation (EC) No 852/2004 requires food business operators to implement a food safety management system based on hazard analysis critical control points (HACCP). 1.8 HACCP is a preventive approach to food safety management. It is designed to control significant food safety hazards that are likely to cause an adverse health effect when products are consumed. 1.9 HACCP systems are developed and implemented through the application of the following seven agreed HACCP principles: HACCP in Practice Conduct a hazard analysis, identify any hazards and specify control measures; Determine the critical control points (CCPs); Establish the critical limit(s); Establish a system to monitor and control the CCPs; Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control; Establish procedures for verification to confirm that the HACCP system is working effectively; Establish documentation concerning all procedures and records appropriate to these principles and their application It is the responsibility and requirement that Catering Managers conduct, implement and document a full hazard analysis of their catering operation. Hazard Analysis: A hazard is defined as a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. The catering operation must be examined step by step from the selection of suppliers and receipt of raw materials at the point of delivery to the final completed menu item at the point of consumption. The Catering Manager must assess all the process steps individually, consider what hazards there are, the likelihood of occurrence and what action should be taken to best control them. An example of a hazard assessment matrix is given at Annex 2. Control Points: A control point is a step in a food business process to which control can be applied. Control points must therefore be monitored to ensure that steps are being carried out correctly. The frequency of monitoring will depend on the nature of the step, practicality and the level of confidence that the monitoring procedures give. Generally, monitoring should be as simple as possible. An example of a flow diagram listing common control points is given at Annex 3. Catering Managers must consider each control point and establish the critical control points relevant to their operation.

8 PSO 5000 Page 7 Control Points 1.11 The following provides a list of the most common control points but the list should not to be seen as exhaustive. Catering staff must take into account and implement individual aspects of their own catering operation and facility. Hygiene of Environment: Arrangements for cleaning all food areas must be published, displayed and complied with. [Catering Standard 4; Baseline 4]. A member of senior management must make a recorded inspection of all food areas at least once a week. [Catering Standard 4; Baseline 19]. (Annex 4). Cleaning arrangements must cover: a) Food delivery areas; b) Cleaning the equipment used for cleaning; c) Staff changing facilities; d) Food preparation; e) Food storage; f) Food serving areas; g) Washing-up areas; h) Refuse disposal and collection; i) Wing kitchens / preparation areas. Staff who are designated as cleaning supervisors for food related areas must be competent in the cleaning methods and agents applicable for the task. [Catering Standard 4; Baseline 1]. It is essential to ensure that: a) personnel supervising the cleaning process must be able to show competency in the activities being supervised, e.g. Level 1 Food Hygiene (or above) or BICSc accreditation; b) cleaners must be able to show competency in the tasks that are carried out, e.g. trained to Hygiene Awareness Level 1 (minimum) or BICSc food premises accreditation; c) the methods, materials and equipment used are correct for the task at hand; d) the frequencies at which the various tasks are to be performed are adequate; e) due consideration is given to Health and Safety legislation and guidance; f) the work programmes are monitored and recorded to ensure that specified standards are achieved and maintained; g) there is an effective quality control and inspection system for cleaning all food areas which is complied with and documented. Premises: All food premises must be kept clean, pest free and maintained in good repair and condition. [Catering Standard 4; Baseline 3]. Any repairs must be undertaken as soon as it is practicable. The layout, design, construction and size of food premises must: a) permit adequate cleaning and/or disinfection; b) protect against the accumulation of dirt; contact with toxic materials; the shedding of particles into food and the formation of condensation or undesirable mould on surfaces; c) permit good food hygiene practices, including protection against cross contamination between and during operations, by foodstuffs; equipment; materials; water; air supply or personnel and external sources of contamination such as pests; d) provide, where necessary, suitable temperature conditions for the hygienic processing and storage of products;

9 PSO 5000 Page 8 e) contain an adequate number of washbasins, suitably located and designated for hand washing only; f) have adequate natural and/or artificial lighting; g) have adequate drainage facilities; h) provide adequate changing facilities for personnel; i) have windows that are either non-opening or be fitted with fly screens; j) have extraction filters located above deep fat fryers/bratt pans, inspected on a weekly basis and should be cleaned or replaced regularly; k) have electric flying insect killing units which are installed correctly, cleaned and maintained regularly; l) ensure all external doors and openings be fitted with fly screens; m) Catering Managers must notify their Area Catering Manager of inspections made by Environmental Health Officers. Any inspections which contain hygiene improvement notices must be reported to Catering Services immediately. Pest Control: The Prison Service has a legal duty to keep their premises free from infestation and to report infestations to the local authority (Annex 5). Pests include any living creature capable of directly or indirectly contaminating food, e.g. birds, cats, rats, mice, cockroaches, flies, ants, etc. They can cause expensive deterioration to premises and spread dangerous bacteria, contamination and disease. Under Regulation (EC) No 852/2004 General Hygiene Requirements those engaged in the manufacturing, serving or selling of food must ensure that their premises are kept free from any risk of contamination by pests. The Food Hygiene (England) Regulations 2006 enables the local authority to apply to a Magistrates Court to close the food premises which are infested by rodents or insect pests and/or relating to other aspects of hygiene, where the health risk condition is fulfilled and, there are serious contraventions of food law. a) Under the Food Hygiene (England) Regulations 2006, penalties for unhygienic food premises can be 5,000 on each charge on conviction in a Magistrates Court. As indicated above, local authorities can apply for immediate closure if there is an imminent risk to health. Penalties in the Crown Court can be unlimited fines and up to 2 years in prison. b) There must be an effective programme in place for the control of pests based on a preventative approach. [Catering Standard 4; Baseline 5]. It is recommended that pest control contractors employed by the establishment should be members of The British Pest Control Association. Delivery of Commodities: In order to ensure that all commodities are safe for storage and use, all deliveries must meet the following standards: a) All delivery vehicles will be checked and recorded (as suitable for their intended purpose) at the point of delivery and must be clean both internally/externally. Due regard will be paid to the products being carried and prevailing weather conditions; b) The driver (and his/her assistant) must be properly attired in clean, protective clothing; c) Deliveries must not be accepted from vehicles where chemicals and foodstuffs are carried in the same compartments; d) Fresh, raw meat and poultry must be delivered separately from all other products in chilled conditions (below 8 C); e) Food items must not be accepted in dented/damaged/split containers or bags;

10 PSO 5000 Page 9 f) Chilled items must not be accepted if the product temperature taken between packs is above +8 C unless the product is excluded from temperature control by legislation; g) Frozen items must not be accepted if the product temperature taken between packs is higher than -12 C; h) In the event that a serious problem arises, of whatever nature, from the delivery of a food product, your local Regional Procurement Unit (RPU) must be informed. Receipt of Commodities: carried out: When taking receipt of goods the following must be a) Designated persons must be responsible for the receipt of all deliveries; b) Ensure the legal requirements on the temperature of certain foods are met. If the delivery is either chilled or frozen note the temperature recorded on the vehicle s temperature gauge and, before unloading, check the temperature of the goods using a digital or probe thermometer utilising the between the pack method. If the temperature fails to meet guidelines, refuse the delivery and inform the appropriate Regional Procurement Unit (RPU); c) Check the hygiene conditions of the vehicle, driver and food commodities; d) Check the sell/use by date. If it gives less than the warranty period required by the HM Prison food specification the commodity in question must be refused; e) Maintain a record of delivery and inform the Catering Manager of any discrepancies in order that the necessary action can be taken; f) All food deliveries should be checked against the relevant user specification. In the event of any dissatisfaction, notification must be sent to the relevant RPU (Annex 6). Storage: All food must be delivered and stored correctly in conditions according to its type. [Catering Standard 4; Baseline 9]. Once the food has been accepted, excess packaging must be removed and the product placed in suitable correct storage without delay. All food stores must be clean, pest free and records of temperatures must be maintained and monitored. A maximum of 21 days food commodity stockholding should be held by establishments. Catering Managers must also ensure that: a) Products are retained in prime condition; b) Effective use is made of available space by efficient storage methods; c) Food is covered and protected from contamination; d) Chilled food must immediately be placed into chilled storage, after removing any unnecessary packaging; e) In order to reduce the risk of cross contamination all raw meat and poultry must be stored in a separate refrigerator to that of cooked products; f) Meat delivered vacuum packed must be placed directly into chilled storage; g) Other meat must be removed from its packaging and placed in suitable covered containers in chilled storage; h) Frozen food must be placed in freezer storage once any unnecessary packaging has been removed. Under no circumstances should any food that has been allowed to thaw be refrozen; i) Dry goods must be placed off the floor into clean, dry and well ventilated storage immediately; j) Relevant information relating to the products shelf life or ingredients is to be retained. Particular regard is to be given to food products which contain known allergens to a minority of consumers, e.g. peanuts/nuts/sesame seeds.

11 PSO 5000 Page 10 NB: When packaging is removed, any relevant information must be retained, e.g. shelf life, ingredients, etc. Thawing: Where necessary, frozen commodities must be thoroughly defrosted prior to cooking. The defrosting will be carried out in controlled conditions in either a rapid thaw cabinet; or a refrigerator. The controlled temperature environment inside the thawing cabinet combined with air circulation provides the fastest and safest practical method of defrosting. If the product, when manually tested, has not reached a core temperature of -1ºC, it will require further defrosting before cooking or refrigerated storage. When defrosting food in a refrigerator: a) store defrosting items away from other items not requiring further heat treatment. b) Store all raw meat in separate refrigeration. Liquid from thawing raw meat and poultry products contains harmful bacteria and will contaminate any surface it touches. All equipment in contact with defrosting raw meat and poultry will require thorough cleaning and disinfecting after each use. Preparation: To prevent or reduce the risk of cross contamination, the following must be observed: a) Hands must always be washed prior to starting work and before commencing any process; b) Goods must be removed from the storage location to the appropriate preparation area as late as possible so as to minimise the amount of time they are held at ambient temperature; c) Food commodities must only be processed in the designated area using clean utensils; d) All processed commodities must be returned to their proper storage location as soon as practicable; e) All utensils and work surfaces must be cleaned between each process and any refuse placed into proper receptacles. Sanitise all utensils at the end of each working shift; f) Soiled protective clothing must be changed for clean before commencing any other process; g) Hands must always be washed at the end of each process. Before and after handling high risk foods, always wash hands in the appropriate wash hand basin before leaving that area; h) Any cuts to the skin must be covered with a blue/distinctive waterproof dressing and the supervisor informed; i) Waste material must be removed from all food preparation areas after each food service. Food waste must be recorded, costed and analysed. [Catering Standard 4; Baseline 12]; j) Raw and cooked processes must never take place at the same time in the same preparation area. Cooking: The following points must be followed: a) ALL cooking should be carried out as late as is possible so as to ensure that the minimum amount of time is given to possible food bacterial growth before serving; b) ALL joints of meat (including made up meat products e.g. burgers and sausages) must be cooked for sufficient time to ensure that the core temperature reaches +82 C; c) Poultry and game must be thoroughly cooked so that the core temperature reaches +82 C;

12 PSO 5000 Page 11 d) Stews, casseroles and similar foods must be stirred periodically during the cooking process to enable heat to be evenly distributed throughout the food after which a minimum temperature of +82 C must be attained; e) Any reheated food product must achieve a core temperature of not less than +82 C. It must then be served without delay or held in a heated cabinet at a temperature which is not less than +63 C; f) In any event, food products that have been reheated must be disposed of when 2 hours have expired; g) Caterers must not, under any circumstances, use left-over/returned food items. Cooling: Where hot cooked food is not to be served for immediate consumption it must be cooled, without delay, to a core temperature of not more than +5 C. The most effective method to be adopted to achieve this is by the use of a blast chiller. The cooling of products must be completed within 90 minutes and then placed in a refrigerator. Hot/Chill Holding & Transport: The following steps must be taken: a) Heated holding cabinets/trolleys must be able to maintain a constant food core temperature of +63 C or above. Hot holding cabinets/trolleys must only be used for food use and not for any other purpose. Hot trolleys must not, under any circumstances, be used to reheat food; b) In some establishments the time delay between the cooking process and serving of food can be influenced by the complexity and length of any food distribution route. In any event, legislative requirements must be met; c) The time lapse between the completion of the cooking process and commencement of service must not exceed 45 minutes. [Catering Standard 4; Baseline 10]. The target time will be considerably less than 45 minutes; d) Cold food must either be stored at +5 C or less and transported to the serving points in containers capable of maintaining that temperature; Or e) Food must be consumed within 4 hours of leaving refrigerated storage after which it must be disposed of and a record of events kept; f) All food that is to be conveyed to serving units must be carried in suitable covered containers. Serving: The steps taken when meals and food are served is a key part of the process. The following steps should be taken: a) Hygiene inspection and quality control arrangements for serveries must be complied with and documented; b) All food handlers must wash their hands prior to serving food; c) All food handlers must wear appropriate protective clothing whilst on duty; d) Hot food must be served at or above +63 C. Cold food must be served at/or below +5 C; e) All food must be served with the appropriate utensil, e.g. scoops, tongs or spoons, with separate utensils being used for each item; f) During food service, food servers must wear disposable plastic gloves. Sneeze screens where fitted must be in place; g) Unused/left-over food must be discarded; h) All waste material must be removed from food preparation areas at least after each food service; i) All servery containers, utensils and crockery must be cleaned in accordance with prescribed methods; j) A food comments record must be maintained (Annex 4). The contents must be monitored and actioned as necessary;

13 PSO 5000 Page 12 k) In the event of illness being caused by food consumption, an illness incident record (Annex 7) must be maintained and a Healthcare professional informed. Temperature Control: Temperature and process controls together with monitoring procedures for all food production processes must be in place. [Catering Standard 4; Baseline 8]. Maintaining and monitoring temperature control is important. The measures set out in the kitchen temperature control flowchart must be met. (Annex 8). Food Contamination and Poisoning 1.12 The 3 most common causes of food contamination are: Food poisoning bacteria or other micro-organisms or their toxins (poisons which they produce) e.g. Salmonella species or Staphylococcus aureus; Foreign bodies, e.g. glass and paper etc; Chemical contaminants, e.g. washing-up liquid or rinsing agent; 1.13 Common reasons for food poisoning are: Food prepared too far in advance; Inappropriate storage, e.g. food stored at room (ambient) temperature (not refrigerated or kept hot); Cooling food too slowly before refrigerating; Inadequate reheating - not reheating food to a high enough temperature; Using cooked food contaminated with food poisoning bacteria; Inadequate cooking, e.g. under-cooking meat and meat products; Not thawing frozen meat and poultry for sufficient time; Cross contamination from raw to cooked products; Infected food handlers; Poor hygiene practice The following areas are significant in reducing the risks associated with the most common reasons for food poisoning: Risk reduction Supplier Monitoring Personnel Education and training Examples Supplier audit Supplier performance Product recall Health screening Personal hygiene Hygiene education Enhanced craft skills Management and systems

14 PSO 5000 Page 13 Process Control Premises Monitoring Receipt Storage Cross contamination Defrosting of frozen foods Preparation Cooking Temperature controls Refuse disposal, storage and collection Food service Use of left-over food Cleaning procedures Cleaning schedules Pest control Equipment Building maintenance Daily/weekly checks Catering Manager Line Manager Area Catering Manager/SAU Pest Control Operative Environmental Health Authority Minimising the Risk of Microbiological Contamination in all Food Areas 1.15 Food poisoning bacteria: Bacteria Source Prevention Salmonella Raw meat, eggs, poultry Thorough thawing and cooking; avoid raw milk, pasteurisation Staphylococus Clostridium Escherichia Coli (E.Coli) Camphylobacter (virus) Novoviruses Human through nose, mouth, skin, cuts and boils Animal and human excreta, soil dust, insects Human sewage, water, raw meat Raw poultry, milk, sewage, meat carcasses, cross contamination Handled foods, ice desserts, salads, fruits, raw shellfish Avoid handling food; use utensils; avoid coughing and sneezing on food; adopt good personal hygiene practices Storage above +63 C; rapid cooling, refrigeration High standards of hygiene; thorough cooking; avoid cross contamination Thorough cooking above +82 C; avoid handling food; adopting high standards of hygiene Pre washing of salads and fruit; avoid handling 1.16 By adopting good practice, the risk of possibly eating infected food may be reduced by: procuring all food from centrally contracted suppliers; washing all raw fruit, vegetables and salad crop; avoiding the consumption of high risk raw foods, typically raw milk, home made mayonnaise or other raw egg dishes;

15 PSO 5000 Page 14 In all cases, good personal hygiene is essential. Particular care must be given to hand washing prior to food handling together with clean protective clothing In order to ensure that contamination by Escherichia Coli O157 is minimised in your kitchen it is essential that you follow these key requirements: Do not receive food products from any unauthorised source; Purchase your raw meat products from the contracted supplier; Always keep raw meat separated during delivery, storage, issue and preparation; Clean effectively and sanitise all food contact equipment; Prevent cross contamination; Use colour coded equipment and a separate area for raw meat; Separate refrigeration for all raw meat; Cook thoroughly all meat products, especially burgers, sausages, pies and minced meat products; Do not purchase or use raw milk. Salad, Fruit and Vegetable Food Items 1.18 It should not be assumed that salad and vegetable crop food items have been pre-washed. If salads or vegetables are not to receive any cooking before serving and consumption, it is a requirement that all such foods are washed thoroughly in potable water (a weak sterile solution is preferable) in a clean bowl or food sink which has been properly sanitised. The raw products should be immersed for a minimum of 15 minutes and then thoroughly rinsed and drained before use. The preferred steriliser to be used for most salad, fruit and vegetable crops is a solution containing an active ingredient of Sodium Dichoroisocyanurate at 300 parts per million. The product in tablet form is available from the janitorial contractor Crops which carry a heavy bacterial loading may need a higher concentration of Sodium Dichoroisocyanurate and should be rinsed after process with fresh potable water before use. Products containing Sodium Dichoroisocyanurate must only be used under supervision. In all instances the manufacturer s instructions must be followed. The product is classified under COSHH Regulations as harmful. Sandwich-Like Products Manufacture and Issue 1.20 The term sandwich refers to any filled bread or like product, including rolls, baps, baguettes, french sticks, pitta, and naan. Any such product must not be prepared more than 24 hours prior to consumption The manufacture, production and storage of sandwich type products is a high risk process and must take place in a designated area, maintained to the highest standards of cleanliness and sanitation. All practices, including personnel, ingredients, materials, equipment and environment must be strictly controlled in order to minimise product contamination.

16 PSO 5000 Page It is essential that only chilled, products are used in the sandwich manufacture process. All necessary steps for continued food safety, as identified in this PSO must be taken. Small batch process is the preferred method of manufacture. In addition: Extreme care is necessary with regard to storage of all food packaging. Incorrect storage could lead to contamination of the food product; On completion of the manufacturing process and prior to issue, all items must be returned to refrigerated storage (0 C to +5 C) with the minimum delay; Upon removal from refrigerated storage, the food items must be served with the minimum delay. Where the products are to be transported to a serving point, the use of refrigerated or insulated boxes are recommended; The product should be consumed within 4 hours of issue. If consumption has not taken place, it can be assumed that the product is not required and can be removed. Dog Searches in Food Areas 1.23 In the event that a food area has been searched by dogs or contaminated following a search, the following actions must take place: Open food which may have been contaminated must be removed and discarded. All food production surfaces and equipment that have been contaminated by the search dog must be thoroughly cleaned and sanitised. Any food room that has been searched must be thoroughly cleaned. How to Maintain HACCP 1.24 Targets and critical limits for each CP must be firmly established by the Catering Manager and reflect current legislation e.g. for fridge temperatures or handling practices. The target set will define the control required. All CPs must be monitored routinely dependent on risk and to ensure the targets are being met. When monitoring shows a variation from the target level corrective action must be taken If there is a major change with regard to ingredients used or style of operation, the process must be reviewed to see whether the change introduces new hazards which might require revised or new controls Catering Managers must ensure that monitoring is routinely tested to ensure continued accuracy. Thermometers, for example, will be routinely validated or tested against a calibrated reference thermometer (boiling water = 100 C, melting ice = 0 C). The outcome of such tests should be recorded It is essential to ensure staff education or instruction includes information on the food safety management system in place and the role of any individual in the system particularly his/her role in monitoring and/or controlling any critical control points. Risk Assessment 1.28 Risk assessments should take account that: food in establishment kitchens is produced mainly on the day of consumption; and that the majority is cooked just prior to the actual meal service;

17 PSO 5000 Page 16 the regulations require assessment to identify the control points (CP) which all have equal importance. Staff must ensure that in all circumstances, all areas and procedures are assessed; individual establishment circumstances; that the system must be reviewed whenever conditions and practices change Critical Control Point: A critical control point is a step in the process where a control measure must be used to prevent, eliminate or reduce a hazard to an acceptable level, e.g. prevent the multiplication of pathogenic organisms. It is likely no other controls will follow to rectify any potential hazard Risk: A risk can be defined as the likelihood of a hazard occurring Risk Assessment Method: Using the hazard assessment matrix in Annex 2, Catering Managers must identify and decide on the hazard, its potential harm and the likelihood of the hazard occurring. In making the assessment, the Catering Manager must take into consideration existing control measures and implement any identified corrective action required. A typical example of a food flow chart is given in Annex 3. Examples of risk assessments are given in Annex 9. Food Safety Management: Policy Arrangements 1.32 Supply of Commodities: All suppliers must comply with agreed contractual and legal specifications. Specifications include a quality/quantity standard and a requirement to meet specified microbiological criteria (where necessary) together with product testing, where appropriate. These actions will ensure that establishments receive assured products at value for money for the establishment and the Prison Service overall. Centrally contracted suppliers are routinely audited to ensure provenance of product and compliance with food safety regulations Food Commodity Recall: Establishments may be required to remove certain food commodities from circulation, especially where there is a potential risk to consumers health. Catering Services will, either directly or through RPUs, advise Catering Managers of the affected item(s) and procedures to adopt Personnel Health Screening: The following apply: All prisoners may participate in catering or other food handling activities unless otherwise directed by the Governor or a Healthcare professional; All personnel must be screened prior to employment on catering or food handling duties. It is essential that a Food Safety Health Questionnaire (Annex 10) is completed prior to any food related activity being undertaken for the first time; All visitors and maintenance personnel who enter the catering facility are required to complete a Food Safety Health Questionnaire (Annex 10); Where the Catering Manager considers that an individual s health may have an adverse effect on the provision of safe food, the individual should be removed from the food area and referred, with a report, to a Healthcare professional; Further guidance, if required, can be found in the Food Handlers Fitness to Work publication which can be obtained from the Food Standards Agency or from Catering Services.

18 PSO 5000 Page 17 Personal Hygiene 1.35 Personal hygiene is vital in ensuring food is not contaminated. The following steps must be taken: Training Requirements To ensure continued good hygiene practice, all staff, prisoners and visitors, on entering the kitchen, must wear the clean protective clothing, including headwear provided by the establishment; Hygienic hand washing and drying facilities must be provided and used by all food handlers and visitors, including maintenance personnel. [Catering Standard 4; Baseline 7]; All food handlers must practise good personal hygiene whilst undertaking food handling duties. This means: a) Washing and drying hands before and after handling food and after going to the toilet; b) Reporting any illness to management; c) Not working if suffering from diarrhoea and/or vomiting; d) Not handling food with scaly or infected skin lesions which cannot be totally covered during food handling; e) Not spitting in food handling areas; f) Not smoking in food handling areas; g) Not eating or chewing gum in food handling areas; h) Ensuring work surfaces and utensils are clean; i) All food handlers are required, where necessary, to change out of their outdoor clothing and wear the appropriate protective clothing as directed (paragraph 1.45); j) Jewellery must not be worn whilst in the kitchen or in food handling areas with the exception of plain wedding bands and sleeper earrings; k) Nail varnish must not be worn by food handlers whilst on food handling duties; l) All hair must be covered by appropriate headwear; m) All establishment staff and visitors must be provided with appropriate protective clothing and headwear; n) Where showers are available at the place of work, food handlers shall be encouraged to make use of them on a daily basis before commencing work; o) All cuts and abrasions must be covered with a blue waterproof dressing and finger stall where necessary. All other dressings and medications on exposed skin must be covered with a distinctive waterproof dressing; p) All food handlers must report to their supervisor if they have, or suspect they have, any septic sores, bowel/stomach disorders, diarrhoea or disease likely to be transmitted through food. Any food handler with any of these must be removed from food handling duties until such time as the problem is cleared by a Healthcare professional Annex II (General Hygiene Requirements) Chapter XII (Training) Regulation (EC) No 852/2004 applies. A food handler or operator is any person in a food business who handles or prepares food whether open (unwrapped) or packaged. Food business operators must ensure that food operators/handlers are: Supervised and instructed and/or trained in food hygiene matters commensurate with their work activities; and

19 PSO 5000 Page 18 Those responsible for the development and maintenance of the HACCP system or operation of relevant guidelines have received adequate training in the application of the HACCP principles The Food Law Code of Practice states that the level of training, instruction or supervision of food handlers is the responsibility of the food business to determine, having regard to the nature of the business and the role played by food handlers within it, and should be assessed as part of a hazard analysis system. Authorised officers should take into account any relevant UK or EC industry guides to good practice when assessing training levels, but it is expected that persons preparing high risk open food will require the level of training equivalent to that contained in the foundation courses accredited by the Royal Institute of Public Health, the Chartered Institute of Environmental Health, the Royal Society for the Promotion of Health, the Society of Food Hygiene Technology and other similar training organisations In order to prove due diligence staff must be properly trained and adequate records of training are to be kept. A record of training undertaken by food handlers must be kept (Annex 11). The training must be in line with the following: All prospective food handlers must be provided with an induction education pack prior to being assigned food handling duties. The induction pack (Annex 12) contains information on the following elements: a) Induction Form; b) Common Reasons for Food Poisoning; c) Personal Hygiene; d) Food Hygiene; e) A Safe Working Environment; f) Personal Clothing; g) 'Clean As You Go' Policy; h) Future Education Requirements; i) Work Compact and Job Description The output of providing this training will be that food handlers are trained to be competent and are supervised and instructed in food hygiene matters commensurate with their work activities. [Catering Standard 4; Baseline 2]. Impact Assessment 1.40 Foundation level education courses must be delivered under the overall supervision of a tutor who has attained Intermediate ( Supervising Food Safety Level 3 ) / Diploma ( Award in Food Safety Level 4 ) with support tutors drawn from those with appropriate teaching skills and hygiene qualifications. Failure to ensure compliance with the regulations could result in serious consequences for the food business operator and the Prison Service. Consequently the following must occur: A documented training programme must be undertaken to ensure that all food handlers throughout the establishment receive the necessary training before commencing food handling duties; To operate and ensure an effective system of training, all documentary evidence must be maintained as proof that the necessary criteria have been met Training programmes on food safety must include as a minimum: Category A. Hygiene Awareness Instruction: given at induction stage to anyone who provides on-site support not directly involved in the handling of high risk food

20 PSO 5000 Page 19 and all potential food handlers. Training must be carried out before they undertake any food related operation. Category B. Essential Hygiene Education (Level 1): given to anyone whose duties bring them into direct contact with food, e.g. servery worker. Category C. Foundation Certificate in Food Hygiene (Level 2): must be attained by anyone involved in the handling of high risk food, e.g. kitchen worker For ease of reference these have been listed as follows: Category Responsibilities Training level required A (Low Risk) B (Medium Risk) C (High Risk) Anyone who would provide on-site support not directly involved in the preparation and personal handling of high risk open (unwrapped) food, such as: Store and RID clerks, Works Department, Board of Visitors or any person who would need to enter the kitchen or store premises on a regular basis. Anyone who would provide on-site support not directly involved in the preparation and personal handling of high risk open (unwrapped) food but may undertake such duties as supervision of cleaning food areas, delivery or service of food, e.g. counter staff; food delivery staff; wing servery staff and prisoners; canteen and mess staff. Anyone who prepares and/or processes high risk (including wrapped) food, such as: kitchen assistants; cooks; chefs; craftsmen; prisoners undertaking kitchen work. For further details see Annex 13. Hygiene Awareness Instruction: to include Essentials of Food Hygiene and Start Right video. Training should be carried out as part of induction. Essential Hygiene Education (Level 1): to undertake self study of Hygiene Sense in addition to above training and undergo further written test within 3 weeks. Certificate in Food Safety (Level 2): to be achieved within 8 weeks, comprising of a minimum 6 hour education programme culminating in an examination and certificate when a pass criteria is achieved The Food Hygiene Education Package previously issued to all establishments from central Catering Services should be used as a replacement for any existing education packages currently in use. It contains the following materials: The Level 2 Tutor Pack, such as the Highfield training package; The Essentials of Food Hygiene Booklet and Test Paper; Hygiene Sense Booklet and Test Paper; Competency Awareness Questionnaires; The Food Hygiene Handbook; A Question of Hygiene; Food Safety Strikes Back Video; Start Right Video. Learning and Skills for Prisoners Employed in Food Areas 1.44 Establishment kitchens are real production areas and as such offer the opportunity to give prisoners realistic and sector specific skills in an area where there are significant resettlement opportunities. Prisoners employed within food areas must be offered the

21 PSO 5000 Page 20 opportunity and be supported in attaining accredited qualifications within the catering, hospitality and leisure sector. [Catering Standard 4; Baseline 21]. Dress Standards - Catering Staff and Prisoners 1.45 Clean protective clothing must be worn by all food handlers at all times whilst on duty. [Catering Standard 4; Baseline 6]. The minimum dress standard for food handlers employed in main production areas is: Clean, sturdy, safety footwear; Clean and pressed trousers (plain white are acceptable for prisoners); Clean and pressed chefs jacket; Clean and pressed cooks apron; Clean headwear (disposable paper forage caps); 1.46 Prisoners on domestic cleaning duties in the utensil or dishwash areas may wear a T-shirt, trousers together with clean sturdy footwear and clean headwear with further protective clothing as required, e.g. rubber apron, wellington boots The minimum dress standard for food handlers at the point of service is: Clean sturdy safety footwear; Clean and pressed long coat; Clean headwear (disposable paper forage cap)

22 PSO 5000 Page 21 CHAPTER 2: MEAL PROVISION Introduction 2.1 Prisoners must be provided with 3 meals per day breakfast, lunch and evening or equivalent, e.g. at weekends where it is acceptable to provide a combined breakfast/lunch (brunch) and a separate meal later in the day. 2.2 In addition to daily meals a supper snack item for consumption after the evening meal must be provided. 2.3 This chapter also enables Catering Managers and their staff to clearly identify the techniques and rules to be observed when compiling menus to produce reasonable meals for prisoners and to plan by using a multi-choice, pre-select menu. 2.4 The menu is a way of communicating and planning by informing the consumer and allowing caterers to plan ahead. Menus should allow prisoners to be given a choice to eat not only in the style they are accustomed to but also include ethnic/cultural dishes and encourage healthy foods. 2.5 The type of menu best suited for Prison Service needs is a multi-choice, pre-select, cyclical menu. This is a menu which is compiled to cover a given period of time e.g. 3/4/6 months, which takes account of seasonal variation together with consumer preferences. There must be a multi-choice, pre-select menu system in operation that provides for both the lunchtime and evening meal. 2.6 A 3 or 4 week cycle is the most popular which may be changed to accommodate the seasons of the year. There must be a minimum of a 3 week menu cycle in operation. At the end of each period the menus can be used again, thus overcoming the need to keep compiling new ones. The length of the menu is determined by management policy. Menus need to be monitored carefully to take account of changes in consumer requirements and any variations in weather conditions which are likely to affect demand for certain products and dishes. Menus should be flexible enough to allow for the inclusion of seasonal or special offers which may become available from suppliers. There are many things to consider when compiling a cyclical menu. Conducting a Market Survey 2.7 A properly constructed market survey makes sure that not only are preferences provided where possible but also that the diverse needs of the prisoner population can be met. Recorded surveys of prisoners views concerning food preferences must be carried out regularly and the results published at least every 6 months. [Catering Standard 4; Baseline 17]. 2.8 The sample survey pro-forma at Annex 14 is a good example of a questionnaire. Before undertaking a survey it is important that the process is planned and those expectations are not over-raised. Establishments should gather and analyse the information from the returned questionnaires, not forgetting that it is the consumer, not the caterer, who selects his or her menu, so analysis of dish popularity is necessary and those dishes which are not popular may not stay on the menu. Consumer demand, balanced against other resource implications, is to be considered and traditional dishes, modern trends in food fashions and healthy eating choices will be taken into account. 2.9 Caterers locally need to establish whether a full questionnaire of the population is required every 6 months when other methods, such as consumer meetings and attendance by the Catering Manager at other regular meetings such as those arranged to discuss matters

23 PSO 5000 Page 22 relating to Foreign Nationals, mini surveys etc may equally yield valuable information. Catering Managers are required to submit copy questionnaires and survey analysis to Catering Services once per year. Pre-Select Menus 2.10 There are many variations on a theme for pre-select systems. It is the responsibility of Catering Managers to decide what is best for their establishment. Pre-select lends itself to being managed by a database programme. Annexes provide a paper copy example typical of that used in many establishments today. It may be utilised as a skeleton model, and adapted to fit into local regimes The format of this system is: Menu Structure The multi-choice weekly menu and meal specifications are published in advance (Annex 15); Choice slips to be issued to prisoners by wing staff (Annex 16); Prisoner returns completed choice slip to wing office, or: Alternatively, makes a verbal choice, but in any event signs for his/her selections; Information is collated and retained on the wing and total requirements arrived at (Annex 17); Totals for the order are sent to the kitchen to enable production plans to be put in operation (Annex 18); The wing staff will confirm requirements at the earliest opportunity (e.g. daily at breakfast). This will take into account wing movements; Where food is served at residential unit level, all food transport will have a contents slip signed on collection by both the wing representative and the duty caterer to confirm the trolley contents before it leaves the kitchen (Annex 19); When prisoners have a location change wing staff will need to take into consideration their meal choices As the menu is the principle way of communicating with consumers it is important that it clearly indicates what is available and what the options are. Large numbers of choices are not, in themselves an indication of good food It is important that the menu should make sense, be clear, be easy to read and be capable of being understood by the consumer. Even more importantly the consumer must understand what is on offer. An inadequate presentation can be off-putting and can lower expectations of the meal. Each dish offered must carry a symbol identifying individual diet suitability, e.g. healthy eating ( ), vegetarian (v), Halal (H). Additionally, pictorial symbols should be used particularly when meals are being offered to non-english speakers. A brief accurate description must be published for each main course menu. A typical example can be found at Annex 20.

24 PSO 5000 Page 23 Planning the Menu 2.14 Catering Managers must take account of the following when compiling their menus: type of establishment; age and sex of consumers; religious cultural and ethnic background of prisoners; diets recommended by Healthcare professionals; time of year: Spring, Summer, Autumn, Winter, Easter, Christmas; time of day: breakfast, lunch, dinner, evening meal; cost of commodities: is the budget available; repetition of commodities and issues: cauliflower cheese, lasagne, welsh rarebit (all cheese); texture of dishes: mashed potatoes, creamed swede, rice pudding (all soft); repetition of flavours: chilli con carne, chicken curry, and lamb samosas (all spicy); colour: macaroni cheese, creamed potatoes, buttered cauliflower (all white); nutritional value: an assortment of dishes will be offered with varying nutritional content, thereby promoting a balanced healthy diet by choice; to ensure a varied diet is available, the following must be offered at the stated minimum frequencies: Food Group Meat Fruit and Vegetables Poultry Fish Supplementary Snack Minimum Frequency Daily 5 portions per day Twice per week Twice per week (One of which should be oily) Per evening Menu Suitability Chart 2.15 By referring to menu suitability chart (Annex 21), a handy checklist of main course and accompanying vegetables can be made. The discipline will ensure concentration is centred on the suitability chart and will reflect the relationship of vegetables to main course The same technique can be used to expose the relationship of other menu items such as main course to dessert. Genetically Modified Food 2.17 The Genetically Modified & Novel Foods (Labelling) (England) Regulations 2000 (SI No. 768) require businesses to provide advice to consumers regarding the presence of genetically modified ingredients. Failure to comply can lead to prosecution and a fine of up

25 PSO 5000 Page 24 to 5,000. Genetically modified food is defined in the EC Novel Foods Regulations as a food which is, or made from, a genetically modified organism and which contains genetic material or protein resulting from the modification The Food Standards Agency advises that genetically modified foods permitted in the EU do not contain animal or human genes. The Chief Medical Officer has stated that all genetically modified food for sale in this country has undergone rigorous tests and as there is no evidence to suggest they are unsafe to eat, there are no health grounds for banning them. However all establishment menus must contain the following statement: Items on this menu marked with an asterisk (*) contain ingredients produced from genetically modified maize or soya. Continuous Improvement 2.19 Catering is not a static business and requires regular reviews to ensure targets and objectives are being met. This includes: Meal Times completion of quality monitoring forms; having a healthy eating policy in place; ensuring the catering budget is on target; continuously developing skills in correcting: a. over-portioning; b. over-production waste; c. theft; d. correct purchasing procedures; e. sufficient yield from that purchased; reviewing consumer dissatisfaction or comments from other sources such as staff, managers, IMB or HMCIP Meal times must reflect those within the community. All meals must be specified and the timings agreed with the Area Manager and published locally. A period of 14 hours is the maximum any prisoner should go without food. In addition to the evening meal prisoners must be provided with a supper snack and the means to make a hot beverage. [Catering Standard 4; Baseline 14] There must be a minimum of 4½ hours between the beginning of one meal and the next and meals are available to be consumed within the following guidance times: [Catering Standard 4; Baseline 13]. Breakfast Lunch Evening In establishments holding young people under 18s and/or serving a Detention and Training Order there is a minimum of 4½ and a maximum of 5½ hours between breakfast and lunch and between lunch and evening meal. [Catering Standard 4; Baseline 15] Prisoners must be provided with the facilities and commodities to enable them to prepare a minimum of 4 hot drinks a day.

26 PSO 5000 Page Potable cold water must be made available to all prisoners at each meal time. Breakfast 2.25 As a minimum, the following must be provided: A portion of breakfast cereal; 200 ml of milk (semi skimmed recommended); 4 gms of sugar; 2 x bread rolls / sliced bread / toast; 2 x jam or marmalade sachets; 2 x margarine portions; Access to hot beverage; 2.26 Balanced against the rest of the day s menu, it is recommended that the breakfast meal is complemented with one of the following: a piece of fresh fruit, yoghurt, a slice of cheese, a boiled egg or whole fruit juice. Product Quality Monitoring 2.27 Quality systems are important to ensure that the consumer knows they will receive the same product every time they order it. Management monitoring must ensure that the quality of the food environment, food service and end product is maintained and reviewed on a regular basis. A member of the establishment management team at the time of service makes a daily recorded survey and comments on food quality. [Catering Standard 4; Baseline 18]. These checks are to be recorded in the kitchen journal (Annex 22). A selection of the criteria to be used includes factors such as quantity, appearance, colour, temperature, texture and presentation/garnishing There must be a system in place to monitor all prisoners comments and feedback concerning food (Annex 6) Food waste from the point of service must be monitored, recorded, costed and analysed in order to improve efficiency (Annex 23). Budgetary Controls - Catering 2.30 The Catering Manager is accountable and responsible for the satisfactory provision of food for prisoners from within a disclosed catering budget. The establishment food budget enables flexibility for caterers to provide a varied, healthy, multi-choice menu. The Catering Manager, via line management, controls the operation within the establishment structure As part of this process Catering Managers compile, cost and operate standardised recipes that reflect prisoners preferences and a pre-determined budget. [Catering Standard 4; Baseline 13]. Responsibility for determining the establishment food budget lies with the governing Governor who will set aside a realistic sum that will meet the dietary needs of the population of the establishment.

27 PSO 5000 Page The Catering Manager must implement and maintain an effective menu management system to ensure full control of the catering cycle, from purchase of commodities through to the disposal of waste from point of service. The following should be considered: Procurement Fully costed recipes; Pre-determined portion sizes; Regular reviews of commodity costs; Fluctuations in production and food served (which must be recorded and maintained) The Prison Service has adopted a central policy on food procurement. Advice on all aspects of procurement must be sought initially from local Regional Procurement Units, the National Procurement Unit or Area Catering Managers. Late Receptions 2.34 Late receptions (prisoners arriving at an establishment after the normal serving time for meals) must have food provided by the use of regenerated frozen meals, except at times when the kitchen is serving meals. The principles of HACCP will be adopted, and control mechanisms as identified for the safe production and regeneration of such meals will be adhered to. It is a requirement to monitor and record all such processes. Prisoners Attending/Returning from Court 2.35 Prisoners attending court shall receive adequate meal provision as required by the terms of the contract held by Court Escort Contractors. Prisoners must receive an adequate breakfast before they leave the establishment. Variations in Diet 2.36 It is vital that all prisoners, including those from minority groups believe that their food is stored, prepared and served in the appropriate way All religious, cultural and medical dietary needs must be met. The menu choices and meal provision must reflect the religious and cultural needs of the establishment. [Catering Standard 4; Baseline 20] Medical Diets: Prisoners who require a particular diet as part of a medical condition, such as coeliacs or diabetics must consult the establishment Healthcare professional who will prescribe treatment and authorise any need. The catering department must be notified of any medical diets along with advice on how to meet the medical condition Food Allergy and Food Intolerance: Food allergy and food intolerance are both types of food sensitivity. When someone has a food allergy, their immune system reacts to a particular food as if it is not safe. If someone has a severe food allergy, this can cause a life threatening reaction. Food intolerance does not involve the immune system and is generally not life threatening, but if someone eats a food they are intolerant to, this could make them feel ill or affect their long term health;

28 PSO 5000 Page 27 The substance in a food that causes an allergic reaction in certain people is called an allergen. Allergens are normally proteins and there is usually more than one kind of allergen in each food; Most allergic reactions to food are mild, but sometimes they can be very serious. If someone has a food allergy they can react to just a tiny amount of the food they are sensitive to; 2.40 Symptoms of an Allergic Reaction: The symptoms of an allergic reaction can vary and the reactions can be more or less severe on different occasions. Symptoms can appear within minutes, or up to several hours after someone has eaten the food they are allergic to. Generally, the consumer will not experience all of these symptoms at the same time. In the event, Healthcare advice should be undertaken without delay. Some of the symptoms of an allergic reaction can also be symptoms of other illnesses. The most common symptoms of an allergic reaction include: Coughing; Dry, itchy throat and tongue; Itchy skin or rash; Nausea and feeling bloated; Diarrhoea and/or vomiting; Wheezing and shortness of breath; Swelling of the lips and throat; Runny or blocked nose; Sore, red and itchy eyes Anaphylaxis: People with severe allergies can have a reaction called anaphylaxis (pronounced anna-fill-axis), sometimes called anaphylactic shock. When someone has an anaphylactic reaction, they can have symptoms in different parts of the body at the same time, including rashes, swelling of the lips and throat, difficulty breathing and a rapid fall in blood pressure and loss of consciousness. Anaphylaxis can be fatal if it is not treated immediately, usually with an injection of adrenaline (epinephrine). This is why it is extremely important for someone with a severe allergy to take their medication with them wherever they go; The first symptoms of anaphylaxis can develop within minutes of eating the food, but symptoms can develop up to several hours later. Severe symptoms can appear within minutes of ingestion. Many anaphylactic reactions can be misleadingly mild at first, so it is better to be cautious and not underestimate the danger. People with severe allergies who also have asthma are more likely to have a severe reaction affecting the lungs; Anaphylaxis can also be caused by other things, such as bee and wasp stings and drug allergy, but food allergy is one of the most common causes. In the UK and Europe peanuts, milk, eggs and fish are the most common foods to cause anaphylaxis, although any food including nuts, sesame seeds and shellfish can also cause it.

29 PSO 5000 Page Women Prisoners: Women prisoners in the later stages of pregnancy and lactating mothers may require extra calories per day. Any additional requirements should be met following advice from a Healthcare professional. Annex 25 provides supplementary guidance from the Food Standards Agency Vegetarian Diet: A vegetarian is a person who does not eat fish, flesh, fowl, sea creatures or invertebrates and also avoids animal by-products such as gelatine and animal rennet which is found in some cheeses. Eggs and dairy products are not consumed by all vegetarians. Vegetable oil margarine/frying oil must be used in the preparation and cooking of all food for prisoners on a vegetarian diet Vegan Diet: A vegan diet is based on fruits, vegetables, nuts, seeds, beans, pulses and cereals. The diet omits all animal products including meat, poultry, fish, sea creatures, invertebrates, eggs, animal milks, honey and royal jelly. Vegan prisoners should not be required to handle such foodstuffs. Food or drinks containing or made with any of the above or their derivatives should not be served. Yeast extract and fortified soya milk must be provided for vegans in order to provide vitamin B12 Vegetable oil margarine/frying oil must be used in the preparation and cooking of all food for prisoners on a vegan diet. Religious Diets 2.45 Religious Festivals: Food for religious festivals should always be provided in consultation with the relevant faith chaplain. Where food is brought in it must come from a regulated source. Such food must be provided in containers that can be x-rayed, if x-ray facilities are in place at the establishment. The Governor must be satisfied that the necessary security and food safety issues are adequately covered. In making arrangements, Chaplains and others must ensure they always meet the requirements and needs of local policies. The main religious festivals are set out annually in a PSI issued by Chaplaincy HQ. It is important, as far as practicable, to ensure fair provision across the different faith groups. Further information on special food for religious festivals can be sought from HM Prison Service Chaplaincy HQ, Abell House Buddhist: Many Buddhist prisoners will require a full vegetarian diet i.e. no fish. Some may request a vegan diet and this must be allowed. Fasting is sometimes practised, and especially on the Observance Days some devotees will observe the Eight Precepts, one of which prohibits any food between noon and the following dawn. Asian Buddhists may eat meat but will decline pig meat and pork and bacon products Christians, including Roman Catholics may require a non meat option on Good Friday, which should be accommodated as a requirement in establishment menus Church of Jesus Christ of Latter-day Saints ( Mormons ): No dietary restriction, save for provision of beverages. Members will receive Drinking Chocolate or Cocoa or Caro, Barley Cup, Horlicks or Ovaltine as an acceptable substitute in lieu of the normal tea and coffee which are both forbidden. Members of the Church of Jesus Christ of Latter-day Saints traditionally undertake a 24- hour fast on one day per month. This normally commences on the first Saturday of the month and is completed on the first Sunday. Members should be given access to sufficient and appropriate food and beverages upon completion of the Fast Ethiopian Orthodox: The vegetarian diet is acceptable though a fish dish may also be taken if required Greek Orthodox: The ordinary diet is acceptable, except at Easter when a vegetarian diet may be taken.

30 PSO 5000 Page Hindu (Strict): A vegetarian diet but without fish and egg is acceptable. Cheese, dairy products, garlic and onion may also be included provided there is the option to refuse these items Hindu (Others): Beef, pork and any by-products derived from beef and pork are unacceptable to Hindus. No special cooking facilities or arrangements are necessary to provide the necessary variations in the dietary requirements Jain: A vegetarian diet is acceptable. A true Jain diet might be nutritionally inadequate since fasting is part of their religion. Due to the medical implications, the Healthcare professional may consider it necessary to seek further guidance from the Jain Society. A true Jain would require separate cooking utensils, storage and washing-up facilities Jew: In accordance with agreement reached between the Prison Service and the Visitation Committee at the Office of the Chief Rabbi, any Jewish prisoner who satisfies the Jewish Chaplain appointed to the establishment (or obtains such confirmation from their home Rabbi ) that they have a sincere desire to adhere to the Jewish faith and to follow Jewish dietary laws, will be entitled to one Kedassia supervised Kosher main meal per day whilst in prison. Any such prisoner who satisfies the Jewish Chaplain and Governor that they cannot partake of vegetarian food may receive a second pre-packed Kedassia supervised Kosher main meal. Jews who wish to observe the fast on the Day of Atonement must be given a Kedassia supervised Kosher meal not later than hrs on the eve of the fast and a further Kedassia supervised Kosher meal after the fast (at nightfall on the following day). Some part of breakfast and dinner so saved may go towards substantial supper meals. During the Feast of Passover, all Jewish prisoners, so requesting, must be issued with Kedassia supervised Kosher for Passover meals. Jewish prisoners at Passover receive supplementary foods to be supplied by arrangement with the Jewish Chaplain. A list of foods (Kosher, where relevant) which must be supplied to Jewish prisoners during Passover has been agreed with the Jewish Visitation Committee. This comprises: Matzos - 5 cartons Soft margarine grams Soup in a cup - 8 Cheese portions grams Jam - 1 large jar (250 grams) Fresh fruit - x 2 Salad Tea, coffee, sugar etc. Eggs, fresh fruit and salad must be provided daily by the prison kitchen.

31 PSO 5000 Page Muslim: Muslim prisoners must be provided with a Halal diet. ( Halal means permitted according to Islamic law). The following points need to be noted: The Halal diet can be: (a) (b) (c) (d) An ordinary diet utilising Halal meat and poultry products in place of Haram (forbidden) products; A vegetarian diet; A vegan diet; A seafood diet, e.g. fish, prawn and seafood products. Establishment menus must include, as a minimum, a main meal daily choice suitable for Muslims. The choice will be indicated as such; Where the Halal meat or poultry option is declined a vegetarian or vegan choice should be offered; All Halal meat and poultry products must be purchased from the agreed national contracts; The diet must not consist or contain anything which is considered to be unlawful (Haram) according to Islamic law, such as non-halal meat and their by-products, e.g. gelatine; The Halal diet must be free from any product or by-product derived from pigs, e.g. pork, bacon, ham. It must also be free from all alcohol, wines and spirits; Vegetable based oils/fats/margarines must be used for frying and other cooking Delivery/Reception: Halal products must be clearly labelled and delivered separately from non-halal, and sited separately on chilled vehicles. Halal products must be off-loaded first and decanted onto a trolley designated Halal, by persons free from Haram products. Clean, disposable gloves must be used Storage: Halal products must be stored in separate conditions where facility allows. If this is not possible then products may be stored within the same facility in an isolated designated area on a higher, separate shelf clearly labelled for Halal products. Designated containers must be used Issuing of Commodities: Products will only be issued by and to persons who are free from handling Haram products Production: There must be no cross handling of Halal and non-halal items. Separate preparation of Halal meat is a key requirement, using separate cutting board and knives designated for use, and marked as such, with Halal products only. It is essential that separate pots, pans and utensils, designated for use with Halal products only, are used and marked as such Serving: Distinctly separate utensils must be identified and used for the serving of Muslim meals. [Catering Standard 4; Baseline 21]. Utensils must not travel across from Halal to

32 PSO 5000 Page 31 Haram trays and vice-versa. It is desirable that Muslim prisoners are employed to serve the Halal meat dishes Cooking: It is desirable that when space is available, taken together with prisoner numbers, separate storage, preparation, processing and food service provision is made. A suitable diet stove may be set aside for the preparation of Halal dishes. It is best practice to have Muslims involved in the cooking of Halal dishes Holding: When using hot cupboards and hot trolleys Halal dishes should be placed in a separate compartment wherever possible, and in any event must be covered and marked Halal at all times. Separate utensils are to be used in the decanting process Frozen/Chilled Oven Ready Meals: In instances where establishments are unable to comply with these requirements, it may be necessary to purchase oven ready, prepared, frozen or chilled Halal meals. These are available nationally from a Prison Catering Services approved supplier. Regeneration must be carried out according to the manufacturer s instructions and followed according to the meal type In order to ensure adequate establishment provision for Muslim prisoners, the catering staff must develop and maintain close liaison with the Race Relations Management Team, Security Department, Chaplaincy and the visiting Muslim Chaplain Paganism: Many Pagans will require a vegetarian diet. Some may request a vegan diet Roman Catholic: On two days of the year, Ash Wednesday and Good Friday, Roman Catholics are required to fast (eat little) and abstain from meat. A vegetarian or fish dish would be required. On Wednesdays and Fridays in Lent, Roman Catholics will often fast and may abstain from meat so a vegetarian or fish dish may be appropriate on these days Sikh: Beef, pork and their products (except dairy milk) are unacceptable to many Sikhs. Halal or Kosher meat is forbidden to all Sikhs. Sikhism teaches that the eating of meat more generally is a matter of individual conscience and this must be respected. Some Sikhs will accept an ordinary diet with the above proviso in mind; others may require a vegetarian or vegan diet Some good practice relating to catering for prisoners from minority religious groups include: Appropriate labelling of equipment; Inviting relevant faith chaplains into kitchens; Enabling food provision for religious festivals; Involving prisoners from different religions and ethnic minority prisoners in cooking and other kitchen work Further Advice and Guidance: Advisory guidance will at all times, be issued to all establishments by the centre. Catering Managers can seek advice/information about religious diets from their Area Catering Manager, Catering Services and/or the appropriate HQ faith adviser Certain food products can be hazardous and/or present a security risk if used incorrectly or inappropriately. Some herbs, spices, yeast, food colourings and flavouring agents in particular can pose a risk to health and security. For example nutmeg can be used as a hallucinatory

33 PSO 5000 Page 32 drug and yeast is a key brewing ingredient. These products must be used in full accordance with the manufacturer s instructions under the direct supervision of staff. They must also be secured appropriately (e.g. locked cupboard) at all times when not in use and proper account must be kept of consumption and resulting stock levels.

34 PSO 5000 Page 33 CHAPTER 3 HEALTHY CATERING FOR A DIVERSE PRISONER POPULATION 3.1 Providing acceptable meals for a diverse prisoner population is a skilled job. The Prison Service has a responsibility to meet cultural and diversity needs whilst providing reasonable food. In addition the Service has a responsibility to educate and give prisoners the opportunity to eat healthily if they choose to do so. Balancing these elements is not always easy and all those involved in catering must be aware of the sensitivities in these areas. All food must be of an acceptable taste, texture, appearance and presentation at the point of service and on the plate. (Annex 24). Implementing, Maintaining and Developing a Well Balanced Diet 3.2 Establishment catering departments should promote the concept of healthy eating by ensuring that a choice of balanced, nutritious meals is made available. 3.3 A well balanced diet is based on starchy foods (pasta and rice), contains at least 5 portions of a variety of fruit and vegetables, some milk and dairy foods, some protein-rich foods (meat, fish and pulses), and is low in fat especially saturated fat, salt and sugar. A healthy lifestyle would include a well balanced diet, plenty of exercise, drinking plenty of water and not missing meals especially breakfast. 3.4 To assist caterers and consumers, the Food Standards Agency has issued nutrient and food based guidelines for eating well. Full guidance can be found at Annex 25. These are: Bread, other cereals and potatoes a) Starchy foods should make up about a third of the daily diet; b) Offer a variety of breakfast cereals, porridge and/or bread at breakfast; c) Offer a variety of starchy foods with main meals including potatoes, rice, pasta, noodles and other grains; d) A variety of breads should be available daily as starters and meal accompaniments; e) Offer wholegrain cereals where possible, which are often higher in fibre and other nutrients. Fruit and vegetables a) Fruit and vegetables should make up around a third of the daily diet; b) Offer at least 5 different fruits and vegetables every day; c) Aim for 1 or 2 portions with each meal and offer fruit as a snack item; d) A portion of fresh or cooked fruit or vegetables should be approximately 80g. Milk and dairy products a) Milk and dairy foods should be served every day; b) Moderate amounts should be offered each day as milk in drinks, cheese, yoghurt or milk based puddings and sauces; c) Where appropriate choose lower fat and salt options or use higher fat/salt options in smaller amounts or less frequently.

35 PSO 5000 Page 34 Meat, fish and meat alternatives a) A meat or meat alternative should be offered at all main meals; b) Fish should be offered at least twice a week one of which should be oily (a typical portion is 140g); c) Meat alternatives for vegetarians should be varied and use a variety of foods from this group. Cheese may be used as a substitute; however dairy foods should not be used too often as the protein source for vegetarians. Food containing fat, salt and food/drinks containing sugar a) Use just a small amount of these foods b) Use lower fat alternatives or use these foods in smaller amounts. Where possible saturated fat should be replaced with unsaturated fat; c) Snacking on sugary foods and drinks throughout the day can cause tooth decay; d) If using convenience foods, check the label and choose those foods with lower levels of salt; e) Avoid adding salt to food during preparation, cooking or at the table. 3.5 Whilst caterers should ensure a balanced diet is available, healthy eating is not assessed dish by dish. A healthy intake of food is assessed over a period of time. Achieving an appropriate intake of food from a wide variety of foods with the emphasis on starches (particularly fibre rich starches) fruits and vegetables along with less total fat is the individual aim. The provision of such items on menus is essential to achieving a healthy diet. Caterers must be aware of current nutritional guidelines and recommendations. They must use up-to-date information and advice from reliable sources such as HMP Catering Services, Food Standards Agency (see Annex 25), Dieticians, and Health Education Officers. 3.6 As part of this process caterers should look objectively at menu selection and modify their recipes, cooking methods and service towards more healthy guidelines. Particular attention should be paid to recipe modification and attractive presentation. All the products used in the kitchen should be reviewed with the aim of introducing healthy cooking ingredients and products such as wholemeal bread, flour and pasta, brown rice, low fat milk, unsaturated cooking fats and lean meats, fish and poultry. 3.7 Kitchen staff and consumers should be regularly surveyed. Ask for ideas and suggestions about food served, atmosphere in the dining area and use these suggestions as a valuable resource. Consumers will appreciate being involved. The results of the surveys and suggestions should be used to review the menu. Make simple gradual changes to start with and continue to be flexible with new items. Keep a suggestion box available to consumers and encourage them to be involved in the service. A food comments book should be available to all prisoners and views expressed should be regularly reviewed.

36 PSO 5000 Page A balanced approach to diet should be considered over a period of time (a day or week for example) and should include plenty of meals and not be restricted to a single dish. Recommended nutritional based guidance should be considered by Catering Managers as part of menu planning (Annex 25). Dietary guidelines for adults in the United Kingdom include the following recommendations: Five Portions per Day No more than 35% of energy provided by total fat; No more than 11% of our food energy by saturated fat; 50% of energy provided by carbohydrates; UK adults should consume 18g fibre per day; Non-milk extrinsic sugars or added sugars should provide no more than 11% of food energy intake; 15% of energy provided by protein; Adults should consume no more than 6g of salt per day. 3.9 Fruit and vegetables are fundamental to a balanced diet. They are generally low fat, low calorie foods high in vitamins, minerals and a good source of fibre. Consumption of more fruit and vegetables may help reduce the risk of heart disease and some cancers. The 5 a day programme is a Government initiative aimed at improving the nation s health. The aim is for individuals to eat at least 5 portions of a variety of fruit and vegetables per day. Variety is the key 5 glasses of fruit juice would only count as one portion. Fresh, frozen, chilled, canned, 100% juice, dried fruit and vegetables all count. Fruit and vegetables contained in convenience foods can contribute. It is worth noting that potatoes do not count, neither do vitamin pills nor dietary supplements Per adult, a portion can be identified as follows: see for more information. Food type Fruit (80gms or 3oz) per portion Fruit Juice Vegetables (80gms or 3oz) per portion Example 1 medium apple/orange/banana Fruit salad fresh or canned (in juice) 3 heaped tablespoons 1 tablespoon of raisins, 3 whole dried apricots One 5fl oz/150ml glass of 100% juice, (not to be confused with juice drinks) 3 heaped tablespoons of carrots, peas, sweetcorn, beans and other pulses (can count if not being used as the protein source in a meal so for vegetarians beans and pulses can t count towards protein foods and the fruit and vegetable count at the same time), broccoli, okra, courgettes, cereal bowl of salad.

37 PSO 5000 Page 36 Portion Specifications 3.11 Portion control is necessary to maintain consistency in quantity without prejudice to any individual, to maintain budgetary control and to provide the minimum provision. As such, Catering Managers should implement a portion control system which should be decided locally based on the following guidelines: Milk... Semi skimmed ml Cheese... Cheddar... 60g Chicken... Medium portion g Pork Chop... Medium with bone g Minced Beef... Medium portion cooked g Bacon... Rasher grilled... 50g Sausage... Grilled... 60g Meat Pie... Individual g Beefburger... Grilled... 50g Fish Finger... 3 Fish fingers, grilled... 75g Egg... Size g Margarine... Portion g Jam or Marmalade.. Average on one slice... 15g Lettuce... Average serving... 30g Tomato... Tinned... 17g Fresh. 50g Potatoes... Boiled g Mashed 1 scoop... 60g Chips... Medium portion g Peas... Medium portion... 70g Orange... Medium sized g Apple... Medium sized g Banana... Medium g Porridge... Medium portion g Breakfast Cereal... Flake type (medium serving)... 35g approx Rice... Medium portion, boiled g Pasta... Medium portion, boiled g Coffee... Instant... 2g Sugar... Per serving... 4g Healthy Recipes 3.12 Catering Managers should develop and implement standard recipes as a means of maintaining a quality provision. They should constantly review their practices in order to provide increasingly healthy meals. Ways of doing this include: Checking recipes and, wherever possible, reduce fat, sugar and salt levels. Sugar substitutes or salt alternatives should not be used in food preparation. A minimal use of salt in cooking is acceptable; Replacing more saturated fats (lard, suet, butter and pastry margarines) with unsaturated fats such as unsaturated block or soft margarines and white fats; oils such as rape seed, sunflower, safflower, olive or nut oils; Using a variety of fish, white or oily. The latter is thought to provide some protection against heart disease; Using the leanest possible cuts of meat - remove skin from poultry before cooking if it is to be casseroled because this is where poultry fat occurs;

38 PSO 5000 Page 37 Cooking Methods Making use of reduced fat products wherever possible, particularly the dairy products such as semi or fully skimmed milk, low fat yoghurt less than 10% fat, varieties of fromage frais, Greek yoghurt, quark, soft cheese and similar products. Use reduced fat cheeses or smaller quantities of stronger flavoured cheeses such as parmesan or very mature cheddar. Reduce the number of roux or cream sauces used - look for alternative sauce methods which use less fat; Increasing the fibre content of flour-based dishes by including from 25% to 50% wholemeal flour in all flour-based recipes other than white sauces; Using pulses to thicken soups and casseroles; Using the minimum amount of sweeteners such as sugar (brown or white) honey, syrup, treacle. Serving more fruit-based desserts helps to reduce sugar levels; Using the minimum amount of salt, salted bouillon and packet soup mixes, the latter two contain high levels of salt; Using one layer of pastry rather than two; Using oatmeal for coatings or add to crumbles and other suitable dishes How food is cooked has implications on how healthy the final meal is. Caterers should: Minimise the use of deep fat frying. When frying, always ensure the thermostat on the fryer is working and that the vegetable oil is at the correct temperature, clean, and is kept covered when not in use. This will help to minimise the uptake of fat by the food. Product overloading will drastically reduce cooking efficiency. Stir frying uses less oil; Bake, grill, poach, roast or steam. When grilling, ensure the food is on a rack and not on a flat oven tray; roast should also be on racks or use diced vegetables. There is no need to brown meat in fat to seal it is equally effective to dry fry or add boiling stock. Use the leanest possible cuts of meat and trim any visible fat either prior to cooking (casseroles) or prior to serving (roast). To retain as wide a range of vitamins and minerals as possible it is preferable to steam vegetables rather than boil; Decorate a third to a half of all cold desserts with fresh or dried fruits rather than over-relying on piped cream.

39 PSO 5000 Page 38 Food Service/Counter Presentations 3.14 How food is offered or presented can help consumers eat more healthily. Some ways of doing this include offering: alternatives next to each other e.g. butter, unsaturated margarines and reduced fat spreads together; vegetables without fat or cream sauces (which can be offered separately). Serve poultry with the skin removed; some reduced fat salad dressings at the side of salads served without dressings; fresh meats and fish on salad bars as alternatives to tinned varieties and pastry items; lower fat alternatives to pour-on cream for desserts e.g. yoghurt and similar reduced fat products; a variety of breads and/or rolls which include whole grain varieties. Ensure sandwiches reflect this variety. Offer a selection of high fibre biscuits and crisp bread; a wide variety of interesting fresh fruits, vegetables and salads.

40 PSO 5000 Page 39 CHAPTER 4: FOOD SAFETY AND MANAGEMENT OF FOOD AT POINT OF SERVICE Introduction 4.1 Food service is a high priority task which, if carried out correctly, makes a contribution to an establishment s security and good order. The effective management of serveries in residential areas is highly important. Food service areas will differ in size, shape and layout, but the aim for a high standard of food service is the same. The chapter that follows is designed as the basic minimum to be implemented and adapted locally. Servery Officer Duties 4.2 It is the responsibility of the Catering Manager to ensure that servery supervisors are aware of these instructions. Risk Assessments All personnel who work in the food business must be trained in food handling to the appropriate level. This requirement is previously explained in detail at paragraph 1.41; It is the responsibility of the food business proprietor (the Governor) to ensure that all persons in the food chain are trained to the appropriate level for the task to be performed. The Catering Manager must be informed of individual food handler training requirements. Training must then be programmed accordingly; Up-to-date records must be maintained of all persons completing food handling training. Records should be kept in the wing/houseblock office and copies held on the staff personal file and by the Catering Manager; All prisoners must receive training on all equipment that they are going to operate in the course of their duties; Where possible, each prisoner should have a folder which holds records of all the food handling training they have received within the establishment; Prisoners working on serveries must understand what is required of them and have a job description a compact may be used; To ensure that all prisoners are fit to work in food service areas, they must first be passed as medically fit by the establishment s Healthcare professionals. 4.3 A risk assessment of the work area must be completed. This must be carried out by a suitably trained and qualified person and must cover all areas/items involved in food service. 4.4 Safe Systems of Work: Once risk assessments have been completed, safe systems of work must be produced that will ensure that all work can be carried out in a manner that reduces the risk to acceptable levels.

41 PSO 5000 Page Cleaning: The highest standards of hygiene and cleanliness must be maintained at all times. Cleaning schedules, monitoring systems, cleaning equipment and agents must be linked to effective prisoner training. To allow this: All cleaning equipment that is to be used in the food service area must be kept in a designated area (NOT IN THE SERVERY) and must be marked with the correct colour code; It is essential that a colour code system for cleaning equipment operates in accordance with Prison Service policy as set out in PSI 19/2007 (a revision to Section 3 of PSO 3801, Health and Safety Policy Statement); Cleaning/servery personnel must ensure that all completed cleaning is done to the highest standard. Completion of cleaning routines must be monitored and the findings accurately recorded after each cleaning period by servery supervisors. (These are to be kept for audit purposes a minimum of 6 months completed records are to be maintained.) Control of Substances Hazardous to Health 4.6 Control of Substances Hazardous to Health (COSHH) is the name given to the series of regulations aimed at protecting people against risks which may occur from exposure to substances or processes hazardous to health in the work place. Under COSHH Regulations 2002 (as amended) all persons at work need to know the safety precautions to take so as not to endanger themselves or others through exposure to substances hazardous to health. All persons that are required to use chemicals in the course of their work must be trained in their safe use and training entered on 2055C. The chemicals must not be kept in the servery area but in a designated chemical storeroom. This room must be kept locked. Food Collection and Transportation 4.7 It is the responsibility of staff collecting a food trolley from the kitchen that the contents correspond with the items required/ordered. It is also the responsibility of staff collecting food to ensure that the food trolley is at the correct temperature. Food Service 4.8 Cold Serving Counters - Temperatures and Food Service: It is essential that the hotplates and cold service counters are in good working order and are at the correct temperatures before food is placed inside. Equipment must be switched on in plenty of time for it to attain the correct temperature. 4.9 Food Temperatures at Point of Service: It is a requirement that food temperatures are taken and recorded at the point of service. When food arrives at the servery it must be decanted into the hotplate leaving lids on gastronorm trays until food service commences. Just before the start of serving food, the temperature of each dish must be taken and the findings recorded. If the food service takes over 30 minutes then a second check must be made. If food is not at the correct temperature, guidance should be sought from the Catering Manager Hot Holding and Food Service: It is essential that all hot food is transported at the correct temperature. Hot food must be served hot. Food cabinets must be able to maintain a core temperature of a minimum +63 C or above. Cabinets must be operating at a minimum of +75 C or above. All hot food must be served at a temperature above +63 C.

42 PSO 5000 Page Cold Holding and Service: As with hot food, cold food must be covered at all times except when food is to be served. Cold food must be either stored/transported at +5 C or less OR it must be consumed within 4 hours of leaving refrigerated storage after which it must be disposed of and a record of events kept Food Presentation: It is important that all food that has been prepared by the catering department should be presented in the best possible way within the restrictions and constraints of the food service area. This entails keeping main dishes separate from vegetables and the dessert Contamination of Special Diets: It is essential that special diets are not contaminated, even briefly, by other menu items. For example a vegan or vegetarian meal should not come into contact with meat; Halal meals should not come into contact with non-halal (Haram) menu items. The servery layout must be carefully considered to avoid contamination and separate identifiable serving utensils must be used for special diets. Instructions for laying up the servery and using identifiable serving utensils issued by Catering Managers must be carefully followed Food Service Routines: Catering staff are to visit each servery, at least weekly, to observe food service routines. Wing Refrigerators 4.15 All fridges in residential areas must be operated and maintained to the highest standards. Records of operating temperatures must be kept. Refrigerators must be kept clean and free from out of date produce. Food must be stored in the correct manner. In order to achieve the above requirements, inspection of fridges should be part of the wing servery supervisor s duties. Use of Sterile Wipes 4.16 Before taking the temperature of food a sterile wipe must be used in the prescribed manner to ensure that the probe is sterile. A fresh wipe must be used to clean the probe for each different food item. Sterile wipes will not make the probe acceptable for use with Halal meat, therefore either two probes are kept, one for Halal and vegetables and one for non Halal foods or a non-contact infra red thermometer is used. Dress Standards 4.17 Both staff and prisoners must wear clean protective clothing whilst serving food. Some prisoners may be both cleaners and food handlers. Staff must ensure that prisoners do not wear the same protective clothing for both cleaning and serving food. Prisoners must not be allowed to leave the servery area and move around the establishment in the protective clothing that is worn to serve food. Prisoners must not change into protective clothing in cells. Hats must be worn. It is good practice to wear disposable gloves, but hands must be thoroughly washed prior to donning gloves. Waste Food Management 4.18 To assist in reducing food waste, it is essential that all food waste from the servery is recorded. This information should be passed, at least weekly, to the Catering Manager for costing and analysis.

43 PSO 5000 Page 42 Portion Control 4.19 Unless prisoners are allowed to serve themselves, the portion control system identified by the Catering Manager must be operated. This will assist the catering team in ensuring that the correct amount of food is available at the point of service for the number of prisoners. Food Comments 4.20 Prisoners have a right to pass comments about the food served and related issues. A food comments book must be available at the point of service. The comments book must be seen and signed by the Catering Manager on a regular basis (at least weekly) and actioned as required. Prisoner request and complaints forms may also be used. Dirty Protest Guidance 4.21 To ensure all current food safety regulations are met with regard to safe handling of food during a dirty protest, the following guidelines should be met: All prisoners will be catered for according to their cultural, racial or religious beliefs, or under the advice from a Healthcare professional; All food should be issued to prisoners on disposable plates/polystyrene containers; All drinks should be issued to prisoners in disposable cups/polystyrene cups. Where appropriate, disposable lids should be used to cover the cups. If the prisoner is allowed the use of his/her own flask, hot or cold water should be provided and issued at the cell door; All food waste and cutlery items should be disposed of in sealed polythene waste bags and sent for incineration; Refused food should be disposed of immediately in sealable polythene waste bags and a record of the food refused should be made by the unit/wing manager; If the prisoner gives up the protest after refusing his meal and requires food, a requisition should be made to the Catering Manager during normal kitchen operational hours. If outside normal operational hours, provision of a sandwich meal should be offered; All staff involved in the direct issue of food and collection of food waste and cutlery items are advised to wear the special protective clothing and certainly a minimum of plastic disposable gloves. Where more than one prisoner is involved in the protest, gloves should be changed for each individual issue and collection. The clothing should be disposed of in sealed polythene waste bags and sent for incineration; Food should be plated just prior to issue to ensure food temperatures for service are adhered to; Where more than one prisoner is involved in a dirty protest, bulk food items should be stored at temperatures of above +63 C; The kitchen should record all temperatures of food prior to issue to serving staff and ensure that a minimum temperature of +75 C has been maintained;

44 PSO 5000 Page 43 Separate samples of food issued to prisoners on dirty protest should be kept for a 72 hour period; A log of all food and drinks issued should be kept for the duration of the protest; A supply of anti-bacterial soap at the wash facilities should be made available.

45 PSO 5000 ANNEXES Page 1 Food Safety Policy Statement ANNEX 1 The catering department at HMP/YOI and all those responsible for food provision have a duty to comply with all food safety legislation and adopt good practice. This includes: A commitment to producing safe food for prisoners, staff and visitors. Implementing effective control measures to ensure hazards to food safety are identified and monitored. Ensuring all food handlers/supervisors are competent in food safety according to their need and that all training is documented. The provision of cleaning schedules and records of cleaning for all food areas including food service points. High levels of hygiene for all food preparation areas, equipment, facilities and personnel. Monitoring and recording all temperature control points during delivery, storage, preparation, cooking, cooling, reheating, holding and distribution. Procedures for dealing with the following: health screening and reporting of prisoner and staff illness, visitors, contractors, enforcement officers, food poisoning incidents, complaints and waste management. Effective quality control systems including stock rotation, foreign body control, self audits and correct food labelling.

46 PSO 5000 ANNEXES Page 2 Hazard Assessment Matrix ANNEX 2

47 PSO 5000 ANNEXES Page 3 Food Flow Chart 2 Supplier Appraisal - CP ANNEX 3 Hygiene of Environment - CP Premises Receipt of Commodities - CP Fresh Frozen Ambient Chilled Storage Temp. Record - CP Frozen Storage Temp. Record - CP Thawing - CP Preparation for Cooking - CP Cooking Core - CP Cooking Core CP Serving Hot - CP Hot Holding - CP Serving Hot CP Holding at Room Temp. After Cooking 1½ hr Limit CP Accelerated Cooling & Refrigerated Storage - CP Serving Cold - CP Preparation of Dishes Reheating Core - CP Hot Holding Core - CP Serving Hot - CP 2 This flow chart excludes critical control points these are to be identified locally by Catering Managers.

48 PSO 5000 ANNEXES Page 4 Hygiene of Environment Inspection Form ANNEX 4 1. Receipt of Commodities x Delivery vehicle checks Storage (Chilled) Storage (Ambient) Stock Rotation Returns 2. Temperature Control x Temperatures Taken Records Being Kept Digital Probes Working Prime Cooking Equipment 3. Cross Contamination x Storage Preparation Service and Display 4. Kitchen Fabric x Walls Floors Ceilings Doors and Windows Lighting Ventilation Drainage COSHH Records Kept Staff Training Records 5. Cleaning x Schedules/Records Chemicals Cleaning Equipment Surfaces Equipment Structure Wash Up 6. Personal Hygiene x Cleanliness Clean Clothing Habits First Aid Kit Wash Hand Basins Staff Facilities 7. Pest Control x Signs of Infestation Control Measures Kept 8. Waste Disposal x Internal External 9. Serveries x Cleanliness Serving Staff Visitors WC Inspection Completed By: All x require action Date:

49 PSO 5000 ANNEXES Page 5 Pest Control Record ANNEX 5 Date Reported: Problem: REPORT TO PEST CONTROL OFFICER Time Reported: Location: Reported By: ACTION BY PEST CONTROL OFFICER Date Investigated: Pests Identified: Department: Time Investigated: Comments: Date: Signed By (Operator):

50 PSO 5000 ANNEXES Page 6 Establishment Food Comments Record ANNEX 6 Date: Received By: Name: Time: Location: Telephone: Personal Officer: Subject: Nature of Comment: Product Brought In: YES / NO Supplier: Made on Site: YES / NO Ingredients: Manufacturer: Attach copies of all records relating to product or ingredients (delivery note, temperature records, coding checks, production times etc). ACTION REQUIRED: Copy Sent to Local RPU: YES / NO ACTION COMPLETED: Signed: Date:

51 PSO 5000 ANNEXES Page 7 Illness Incident Record ANNEX 7 Date: Received By: Location: Time: Telephone: NB: For group incidents, list others involved on separate sheet Date and time of food consumption: Where was food consumed: Details of food consumed (include all food and drink as part of meal): NB: Attach copies of all records relating to meal or ingredients Details of alleged illness: Symptoms Date of Onset Time of Onset Duration Nausea Vomiting Diarrhoea Abdominal Pain Other Symptoms (give details): Healthcare Informed: YES / NO

52 PSO 5000 ANNEXES Page 8 Kitchen Temperature Control Flow Chart ANNEX 8 Chilled Includes raw meat and poultry, cooked meat and meat products, fish, shellfish, prepared vegetables, dairy products and milk. Frozen Includes all frozen products. Dry Includes flour, pastry, custard and gravy mix, cold sweet mix, canned products and raw vegetables. DELIVERY +5 C (max 8 C) -18 C (max - 12 C) Ambient STORAGE +5 C or below -18 C/-22 C Ambient or +15 C Defrost to PREP +10 C max +5 C Cool +5 C COOKING At least +82 C COOLING +5 C in 1½ hours Reheat to core temp of +82 C Reheat to core temp of +82 C SERVICE HOT +63 C min SERVICE COLD +5 C (max 7 C)

53 PSO 5000 ANNEXES Page 9 Examples of Risk Assessment ANNEX 9 Control Point 1 (Supplier Appraisal) Process: Central Contract Commodities Non Contract Hazard: Micro-organism, chemical and foreign Micro-organism, chemical and body contamination. foreign body contamination. Control Measures: Purchase from approved suppliers Purchase from approved suppliers against HMP specification. Check against local specification. Check goods on receipt. goods on receipt. Monitoring: Evaluation by procurement and food Evaluation by procurement and specialist (then at least annually). food specialist then at least annually by Catering Manager. Recording: Supplier appraisal record. Supplier appraisal record. Action Required / Procurement (RPU/NPU). Catering Manager and Stores Responsibility: Clerk. Control Point 2 Process: Hygiene of Environment Hazard: Micro-organism, chemical and foreign body contamination. Control Measures: Adequate staff training. Effective cleaning schedules. Monitoring: Regular visual and physical checks by staff. Recording: Hygiene Managers inspection. Operational reports. Action Required / Catering Manager. Responsibility: Control Point 3 Process: Premises Hazard: Chemical and foreign body contamination. Control Measures: Implement effective, planned maintenance programme. Monitoring: Daily by catering staff. Recording: Hygiene Managers inspection. Small repairs programme. Action Required / Catering and Works Services staff. Responsibility:

54 PSO 5000 ANNEXES Page 10 Control Point 4 Process: Delivery of Commodities Hazard: Micro-organism multiplication, chemical and foreign body contamination. Control Measures: Visual check of vehicle and driver. Check condition of commodities on vehicle for damage/dents and split containers. Temperature control. Monitoring: Check every delivery and include findings in supplier appraisal record. Recording: Action Required / Responsibility: Delivery monitoring form (GIS). Supplier appraisal record. Delegated catering staff. Visual and physical check of date marks. Temperatures etc to comply with specifications and temperature regulations. Check delivery vehicle, date marks, temperatures and condition of food for every delivery. Control Point 5 (Storage) Process: Storage of Commodities (Fresh and/or Frozen) Hazard: Micro-organism multiplication and foreign body contamination. Control Measures: Visual check of all stores. Temperature check of storage units: refrigerators (<+5 C); deep freeze units (<-18 C). Place into correct storage within specified timescale. Daily by built in temperature gauge or probe. Cross contamination by food handlers and foreign body contamination. Instruction, training and supervision by catering staff. Monitoring: Ongoing observation and training/re-training as necessary. Good personal hygiene. Recording: Enter temperatures in kitchen journal. Training entered on training record Action Required / Responsibility: Delegated catering staff. Delegated catering staff. Process: Hazard: Control Measures: Monitoring: Recording: Action Required / Responsibility: Storage of Commodities (Fresh and/or Frozen) Cross contamination between raw and cooked commodities. Maintain separate areas/facilities for raw and cooked commodities. Implementation of cleaning schedules. Constant monitoring by catering staff and, where necessary, re-training. Cleaning schedules. Hygiene Managers inspection of records. Delegated catering staff.

55 PSO 5000 ANNEXES Page 11 Process: Storage of Commodities (High Risk/Ready to Eat) Hazard: Micro-organism multiplication and foreign body contamination. Control Measures: Store at < +5 C or > + 63 C. Monitoring: Daily by supervision. Temperature probe. Recording: Hygiene Managers inspection of Action Required / Responsibility: Control Point 6 records. Delegated catering staff. Process: Hazard: Control Measures: Monitoring: Recording: Action Required / Responsibility: Thawing (Frozen Commodities) Multiplication of micro-organisms. Insufficient defrosting. Cross contamination. Using controlled thaw cabinet, defrost in lidded containers until correctly thawed. Store away from other foods. Visual and physical checks by staff as necessary. Implementation of cleaning schedules. Hygiene Managers inspection. Delegated catering staff. Control Point 7 (Preparation for Cooking) Process: Raw Meat Raw Vegetables Hazard: Multiplication of micro-organisms. Micro-organism, chemical and Cross contamination. foreign body contamination. Control Measures: Carry out processing in designated Check each bag/crate before use. area. Reduce handling time. Reduce Carry out preparation in time product held at ambient designated area. temperature. Monitoring: Visual and physical checks by staff. Visual and physical checks by Cleaning schedules. prisoners and staff. Cleaning schedules. Recording: Hygiene Managers inspection. Nil. Action Required / Responsibility: Delegated catering staff. Delegated catering staff. Process: Raw Salad Home Made Mayonnaise / Salad Cream Hazard: Micro-organism, chemical and foreign body contamination. Multiplication of micro-organisms. Cross contamination. Control Measures: Reduce time high risk commodities are held at ambient temperature. Use pasteurised egg product or egg-free recipe. Keep refrigerated Prepare in designated area. The and use within 24 hours. addition of any dressing should take place just prior to service. Monitoring: Visual and physical checks by staff. Compliance with standard recipe. Recording: Nil. Disposal after 24 hours.

56 PSO 5000 ANNEXES Page 12 Action Required / Responsibility: Delegated catering staff. Delegated catering staff. Process: Bakery Bread and Rolls Hazard: Multiplication of micro-organisms, Foreign body contamination. cross contamination and foreign body contamination. Control Measures: Prepare in designated area. Thorough cooking. Supervision and training. Limit handling. Monitoring: Visual check of food handler, Visual check of food handler, operation and food. operation and food. Recording: Nil. Nil. Action Required / Responsibility: Delegated catering staff. Delegated catering staff. Process: Cakes and Biscuits Meat Pies and Pasties Hazard: Multiplication of micro-organisms. Multiplication of micro-organisms. Cross contamination and foreign body Cross contamination. contamination. Control Measures: Limit handling and store appropriately. Limit handling and store appropriately. Monitoring: Visual check of food handler, operation and food. Recording: Nil. Nil. Action Required / Delegated catering staff. Delegated catering staff. Responsibility: Control Point 8 (Cooking) Visual check of food handler, operation and food. Process: Stews and Casseroles Joints of Meat Hazard: Multiplication of micro-organisms. Survival of micro-organisms. Control Measures: Monitoring: Adequate cooking and agitation. Avoid cold spots. Minimum core temperature of +82 C. Physical checks by staff. Boiling in the middle. Use of temperature probe. Ensure adequate cooking and core temperature of +82 C. By temperature probe. Recording: On temperature record form. On temperature record form. Action Required / Delegated catering staff. Delegated catering staff. Responsibility: Process: Meat Cuts Egg Dishes Hazard: Survival of micro-organisms. Survival of micro-organisms. Control Measures: Ensure adequate cooking and core Serve hard boiled or fully fried. temperature of +82 C. Monitoring: By temperature probe. Visual check by staff. Recording: On temperature record form. Nil. Action Required / Responsibility: Delegated catering staff. Delegated catering staff.

57 PSO 5000 ANNEXES Page 13 Process: Bakery Products (Pies & Pasties) Reheating (Rechauffé) Home Made High Risk Foods Hazard: Survival of micro-organisms. Survival of micro-organisms. Control Measures: Ensure thorough cooking with a core Reheat to +82 C. temperature of +82 C. Monitoring: By temperature probe. By temperature probe. Recording: On temperature record form. On temperature record form. Action Required / Responsibility: Delegated catering staff. Delegated catering staff. Process: Purchased Pre-Prepared Foods Use of Leftovers Hazard: Survival of micro-organisms. Micro-organism, chemical or foreign body contamination. Control Measures: Monitoring: Recording: Action Required / Responsibility: Reheat to manufacturers specification or reheat to +82 C. By temperature probe. On temperature record form. Delegated catering staff. DO NOT USE. Catering Manager. Control Point 9 (Cooling) Process: Hazard: All Multiplication of micro-organisms. Control Measures: Reduce temperature to +5 C within 90 minutes by use of a blast chiller. Monitoring: Visual and by in-built probe. Recording: On temperature record form. Action Required / Delegated catering staff. Responsibility: Control Point 10 Process: Hazard: Hot Holding Multiplication of micro-organisms. Control Measures: Visual and physical check of appliance. Effective maintenance plan. Monitoring: Weekly, by use of temperature probe or in-built temperature gauge. Recording: Action Required / Responsibility: On temperature record form. Delegated catering staff.

58 PSO 5000 ANNEXES Page 14 Control Point 11 (Food Service) Process: Hot Cold Hazard: Multiplication of micro-organisms. Multiplication of micro-organisms. Control Measures: Serve above +63 C. Serve below +5 C. Monitoring: Supervision and use of temperature Supervision and use of probe. temperature probe. Recording: On temperature record form. On temperature record form. Action Required / Responsibility: Delegated catering staff. Delegated catering staff.

59 PSO 5000 ANNEXES Page 15 Staff/Visitors' Food Safety Health Questionnaire ANNEX 10 Name: Address: Occupation: Department: 1. Have you suffered from sickness, diarrhoea or any stomach disorders within the last 7 days? YES/NO 2. Have you suffered from any 'flu-like' symptoms during the last 48 hour period? YES/NO 3. Have you recently been in contact with anyone suffering from any of the following cholera, dysentery, gastro-enteritis, typhoid paratyphoid, or salmonella infection? YES/NO 4. Are you suffering from any infectious conditions of the skin, nose, throat, eyes or ears? YES/NO 5. Have you been abroad within the last 3 months? YES/NO If yes, please state where: 6. Have you suffered from any of the above conditions during or since your return from leave? YES/NO I agree that the above-mentioned statement is true to the best of my knowledge. Signature: (Officer/Visitor) Date: Signature: (Duty Catering Manager) Date:

60 PSO 5000 ANNEXES Page 16 Hygiene and Health & Safety Training Record ANNEX 11 Name: Location: Induction/ Basic Food Intermediate Food Advanced Food Health & Staff Equipment Cleaning Job Description Level 1 Hygiene Hygiene Hygiene Safety Cleaning Techniques

61 PSO 5000 ANNEXES Page 17 ANNEX 12 INDUCTION PROGRAMME 1. INDUCTION FORM 2. COMMON REASONS FOR FOOD POISONING 3. PERSONAL HYGIENE 4. FOOD HYGIENE 5. A SAFE WORKING ENVIRONMENT 6. PERSONAL CLOTHING 7. CLEAN AS YOU GO POLICY 8. FUTURE TRAINING REQUIREMENTS 9. WORK COMPACT & JOB DESCRIPTION

62 PSO 5000 ANNEXES Page 18 HER MAJESTY S PRISON: PRISON CATERING SERVICES - INDUCTION FORM This form is to be completed by both parties prior to the commencement of work within the Catering Department and is to be kept on record. Supervisor Name: Prisoner s Name: Task: Allocation: Location: Date Commenced: MANAGER PRISONER (Food Handler) Initial Initial 1. MEDICAL COMPLETED... DATE DECLARATION OF INFECTIOUS DISEASES 3. PROCEDURE FOR REPORTING SICKNESS 4. PROCEDURE FOR REPORTING ACCIDENTS 5. COSHH REGS EXPLAINED 6. EVENT OF FIRE PROCEDURES 7. JOB DESCRIPTION 8. SAFE FOOD POLICY 9. SAFE ENVIRONMENT POLICY 10. TRAINING POLICY a. HOURS OF ATTENDANCE b. DRESS STANDARD REQUIRED c. MEAL TIMES d. EQUIPMENT USE AND AUTHORISATION e. REPORTING OF DEFECTS f. RATE OF PAY AND PAY DAY g. EXTRA CURRICULA ACTIVITIES h. FAMILIARISATION TOUR OF KITCHEN i. INTRODUCTION TO STAFF j. SAFE KNIFE DRILL & TALLY SYSTEM I have had explained to me the above, either verbally or by written means. I have received the appropriate initial training to enable me to commence work in a safe and hygienic manner. Further, I fully understand what is required of me. Prisoners Signature: Date: / /

63 PSO 5000 ANNEXES Page 19 COMMON REASONS FOR FOOD POISONING Food prepared too far in advance. Food stored at room (ambient) temperatures (not refrigerated or kept hot). Cooling food too slowly before refrigerating. Not re-heating food to a high enough temperature. Using cooked food contaminated with food poisoning bacteria. Under-cooking meat and meat products. Not thawing frozen meat and poultry for sufficient time. Cross contamination from raw to cooked products. Infected food handlers. Poor hygiene practice. PERSONAL HYGIENE YOU AND GOOD HYGIENE Everyone who works in the food industry can make a big difference to hygiene. YOU play an important part in achieving good hygiene by: Keeping yourself clean and wearing clean clothing. Keeping your living quarters clean. Keeping your workplace clean. Following the displayed rules for keeping food safe. Doing what you are asked to do at work. Adopting good habits, such as washing your hands before working with food, and avoiding what you know to be bad habits.

64 PSO 5000 ANNEXES Page 20 FOOD HYGIENE Protecting food from harm. Informing your supervisor of anything that you see which could be harmful to food. Keeping food covered. Keeping the preparation of raw and cooked food strictly separate. Not preparing food too far in advance. Keeping food that is meant to be kept hot, HOT. Keeping food that is meant to be kept cold, COLD. Ensuring that all cuts and sores are covered with a blue waterproof dressing. A SAFE WORKING ENVIRONMENT & PERSONAL SAFETY YOU HAVE A DUTY TO YOURSELF AND OTHERS TO PREVENT ACCIDENTS REMEMBER CATERING IS A HIGH RISK INDUSTRY The 5 main causes of accidents and ill health in catering are: SLIPS, TRIPS AND FALLS LIFTING AND MANUAL HANDLING CONTACT WITH HOT SURFACES OR HARMFUL SUBSTANCES DERMATITIS WORK RELATED UPPER LIMB DISORDERS Clean as you go ALWAYS. If it is not in use put it away. Remove obstacles from walkways. Avoid carrying hot liquids. Carry out instructions regarding safe systems of work. Do not operate any machinery you are not trained to use. If in doubt, ask your supervisor. Use the correct tools for the task at hand. Avoid lifting items which you know to be too heavy. Avoid the need to stand on objects to reach articles. Wear the correct clothing.

65 PSO 5000 ANNEXES Page 21 PERSONAL CLOTHING DRESS STANDARDS FOR FOOD HANDLERS ARE:- Clean, sturdy footwear; preferably toe protected. Clean and pressed blue/white check trousers. Clean and pressed white double breasted chefs jacket. Clean and pressed white cooks apron. Clean white hat or forage cap. CATERING STAFF EMPLOYED ON DOMESTIC DUTIES MAY WEAR:- Clean white T shirt. Clean white hat. Clean sturdy footwear. Clean trousers appropriate to the duties. Further protective clothing as required e.g. rubber apron. It is a requirement that adequate facilities are provided to accommodate changing from outside clothing to kitchen protective wear. Kitchen whites should not be worn outside the catering facility. CLEAN AS YOU GO THIS MEANS ALWAYS CLEAN UP AFTER YOU HAVE FINISHED EACH TASK DETERGENTS AND SANITISERS FULFIL DIFFERENT ROLES:- REMEMBER:- DETERGENT FOR CLEANSING DIRTY SURFACES SANITISER FOR FINAL WIPE DOWN Always use the correct detergent for the job at hand. USE THE FOLLOWING PROCESS WHEN CLEANING a. Remove all debris from the surface to be cleaned (place debris in a refuse bin and replace the lid). b. Dampen the area to be cleaned. c. Scour the surface with the correct cloth and a solution of warm water and detergent. d. Rinse the area with clean water. e. Sanitise if necessary. f. Dry with a suitable clean dry cloth or allow to air dry. DO NOT LEAVE FOOD SPILLS AND SPLASHES FOR OTHERS TO CLEAN UP Removal of food debris discourages the spread of various forms of vermin. If you see vermin (i.e. rats, mice, cockroaches) in the workplace, inform your supervisor. Keep doors and windows shut. Do not interfere with any apparatus that has been provided to trap or detect vermin. Keep lids on refuse bins.

66 PSO 5000 ANNEXES Page 22 FUTURE TRAINING REQUIREMENTS YOU ARE REQUIRED TO UNDERTAKE ON-GOING TRAINING SO THAT:- You have a better understanding of what is expected of you. You are able to contribute to the effectiveness of the catering business. To maintain and improve the standard of hygiene. You can help prevent the outbreak of food borne illness. To maintain and improve the quality standard of food service. You can assist in the prevention of accidents in the workplace. To comply with legislation. To achieve academic recognition.

67 PSO 5000 ANNEXES Page 23 PRISON CATERING SERVICES STATEMENT OF PURPOSE To lead a useful life whilst in custody by adopting a realistic attitude to meaningful work. WORK COMPACT HMP... NAME... LOC... JOB TITLE: HOURS OF ATTENDANCE: PAYMENT:.. am pm KITCHEN PAYMENT SCHEME PAY DAY:... TIME OFF: GYM/CLASSES/ETC: ACCOUNTABLE TO: BY ARRANGEMENT BY ARRANGEMENT SUPERVISING CATERER OVERALL PURPOSE: To assist in providing the catering service for the establishment and to carry out all the activities and duties as directed by the legitimate authority. KEY RESULT AREAS: To use as directed stores and provisions in the proper manner. Provision of wholesome and healthy meals in a hygienic environment. Take full advantage of training opportunities to develop practical skills, knowledge and personal qualities. Exercise those skills, knowledge and qualities to an appropriate and acceptable standard. PERFORMANCE STANDARD: You will be performing effectively when: Co-operative contributions are given to fulfilling the aims of the catering operation. Consumer complaints about meals are at a minimum level. Your workplace is kept to the highest hygienic standards at all times. Your new skills, knowledge and personal qualities are seen by your peer group as being effective.

68 PSO 5000 ANNEXES Page 24 ANNEX 13 Training Flowchart Candidate Issued with Essentials of Food Hygiene Issue test paper for Essentials of Food Hygiene and set return date Before candidate starts work in food areas Test is completed by candidate by reference to booklet - 100% pass rate Watch Start Right video Before candidate starts work / handles food Issue Hygiene Sense booklet This stage within 3 weeks Issue Hygiene Sense test paper and set return date Test paper is completed by candidate with reference to booklet - 100% pass rate Issue Food Hygiene handbook with Questions of Hygiene book Competency to be checked by supervisor completing the 3 competency sheets Commence 6 hours of learning sessions + video on Food Safety leading to Foundation Certificate Refresher / exam test by use of Ivy Primary Food Hygiene disks, exam paper or external paper To be completed by supervisor as preliminary to learning sessions Successful completion of course within 8 weeks: Issue Food Hygiene Foundation Certificate Stages of results: 70% = Pass 80% = Credit 90% = Distinction

69 PSO 5000 ANNEXES Page 25 ANNEX 14 Sample Survey You are invited to help in a survey, which is being carried out in order to look at the food provided by HMP/YOI... We are very interested in knowing what you think. Providing us with the following information about your likes and dislikes could result in changes being made to the menu. 1. What age group are you? (Please circle your answer) over How would you describe yourself / your ethnic origin? (Please tick your answer) ASIAN BLACK WHITE Indian origin African origin English origin Pakistani origin Caribbean origin Irish origin Bangladeshi origin Other (please describe) Scottish origin Chinese origin Welsh origin East African origin Other (please describe) Other (please describe) Mixed Race (please describe) Other (please describe) 3. What diet, if any, do you follow? (please circle your answers) Vegetarian diet? Yes No Vegan diet? Yes No Religious diet? If yes which one? Yes No Muslim Sikh Jewish Buddhist Hindu Other (specify) Medical diet? Yes No

70 PSO 5000 ANNEXES Page How many times per week do you take these meals? (Please circle your answer) Breakfast Lunch Dinner Are you content with the amount of healthy options offered to you? (Please circle one) Not at all Unsure Very much a. How content are you with the amount of fresh fruit and vegetables that are available to you? (Please circle one) Not at all Unsure Very much How content are you with the range/variety of different food available? (Please circle one) Not at all Unsure Very For the following question score the particular items of food on the scale of 1-5 for how much you like or dislike them. Dislike Neither like nor dislike Like Chicken Lamb Beef Pork Bacon Sausage Liver Kidney Smoked fish Grilled fish Poached fish Sweetcorn Peas Broad beans Green beans Baked beans Tomatoes (tinned) Sprouts Salad Fried fish Baked fish Doughnut Yoghurt Rice pudding Sponge cake Custard Fruit crumble Fruit pie Fresh fruit

71 PSO 5000 ANNEXES Page How often are able to find something on the menu that you like? (Please circle one) Never Sometimes Always What are your top three favourite meals from the lunch menu? a. What are your top three least favourite meals from the lunch menu? What are your top three favourite meals from the dinner menu? a. What are your top three least favourite meals from the dinner menu? Do you have any additional comments for practical changes you would like to see on the menu? THANK YOU FOR TAKING THE TIME TO COMPLETE THIS FORM. PLEASE HAND TO A MEMBER OF THE CATERING TEAM

72 PSO 5000 ANNEXES Page 28 Multi-Choice Weekly Menu ANNEX 15 Weekly Menu for Week Ending: 00 / 00 / 00 LUNCH SUNDAY CHOICE 1 CHOICE 2 CHOICE 3 CHOICE 4 CHOICE 5 CHOICE 6 EVENING SUNDAY CHOICE 1 CHOICE 2 CHOICE 3 CHOICE 4 CHOICE 5 CHOICE 6 LUNCH MONDAY CHOICE 1 CHOICE 2 CHOICE 3 CHOICE 4 CHOICE 5 CHOICE 6 EVENING MONDAY CHOICE 1 CHOICE 2 CHOICE 3 CHOICE 4 CHOICE 5 CHOICE 6

73 PSO 5000 ANNEXES Page 29 ANNEX 16 Pre-Select Menu: Prisoners Choice Slip NAME: CHOICE Return to wing office by am. If you do not make a selection, you will automatically be allocated choice 1. SUN MON TUES WED THURS FRI SAT NAME: LOCATION: CHOICE Return to wing office by am. If you do not make a selection, you will automatically be allocated choice 1. SUN MON TUES WED THURS FRI SAT NAME: LOCATION: CHOICE Return to wing office by am. If you do not make a selection, you will automatically be allocated choice 1. SUN MON TUES WED THURS FRI SAT

74 PSO 5000 ANNEXES Page 30 Wing Requirements Record ANNEX 17 Meal Choices for Lunch / Evening day / / LOCATION CELL NAME SUN MON TUE WED THU FRI SAT

75 PSO 5000 ANNEXES Page 31 Wing Totals Order Form TOTAL NUMBERS REQUIRED: SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY ANNEX 18

76 PSO 5000 ANNEXES Page 32 Trolley Confirmation Slip Choice Wing Menu Item Numbers Medical: 1 2 Potatoes Rice Vegetables Bread Loaves Butter Portions Sweet Fruit Milk Pudding Tea Packs Other Checked Correct (Wing Officer): Signed Away Correct (Caterer): ANNEX 19

77 PSO 5000 ANNEXES Page 33 Menu Content Descriptions ANNEX Jerked Chicken Chicken leg, marinated in Caribbean spices, lightly roasted and finished with yoghurt ( ). 2. Lamb with Turmeric Rice Sautéed minced lamb with fennel, cumin and served on a bed of savoury yellow rice (H). 3. Creamy Vegetable Pie Selection of vegetables in a creamy sauce encased in puff pastry (v). 4. Bean Goulash A selection of beans (butter, haricot, kidney, black-eye) poached in a tomato and paprika sauce. 1. Special Chicken Fried Rice Pieces of chicken meat marinated in Chinese five spices, stir-fried with vegetables and boiled rice ( ). 2. Cottage Pie Minced beef and vegetables topped with mashed potato baked in the oven. 3. Ocean Surprise Tuna flakes and sweetcorn in a light mustard sauce, topped with creamed potato and cheese (H). 4. Vegetable Chilli A selection of vegetables and red kidney beans in a spicy chilli sauce (v). 1. Chicken Tandoori Oven baked spicy chicken portion served with basmati rice (H). 2. Grilled Gammon & Pineapple Gammon steak grilled with a ring of pineapple ( ). 3. Vegetable Lasagne Mixed vegetables and soya protein blended together with a rich tomato sauce in layers of pasta topped with a cream sauce and grated cheese (v). 4. Vegetarian Sausage Roll Vegetarian sausage mix wrapped in a light golden brown puff pastry (v). 1. Lamb Chilli Pie Minced lamb with mushrooms, onions and baked beans in chilli sauce topped with cheese and creamed potato (H). 2. Chicken Tandoori Oven baked spicy chicken portion served with basmati rice. 3. Leek & Pepper Flan Leeks and mixed peppers with eggs and milk in a pastry base, baked in the oven ( ) (v). 4. Plain Omelette Pan fried, seasoned whipped eggs.

78 PSO 5000 ANNEXES Page 34 Menu Suitability Chart ANNEX 21 Beefburger Ind. Pie Pizza Fish (in batter) Fish (in sauce) Roast Chicken Roast Beef Lasagne Brown Casserole White Casserole Stir Fry Other Totals Baked Beans Garden Peas Spaghetti Rings Sweetcorn Cabbage Mixed Veg Beefburger Ind. Pie Pizza Fish (in batter) Fish (in sauce) Roast Chicken Roast Beef Lasagne Brown Casserole White Casserole Stir Fry Other Totals Chips Boiled Potatoes Mashed Potatoes Roast Potatoes Pasta Rice

79 PSO 5000 ANNEXES Page 35 ANNEX 22 Kitchen Journal HB003 Date Prison Roll Menu Item Time from storage Temp Time in oven Time from oven Core Temp Time Served Wastage Waste Cost Staff on Duty Time Name In Time Out Breakfast Lunch Brunch Kitchen Roll A.M. P.M. Tool Check 07:00 11:30 14:45 16:45 Cleaning Check 11:30 16:45 Signature Signature Dinner Supper

80 PSO 5000 ANNEXES Page 36 Daily Food Quality Check Governors Signature Hand Washing Checks Weekly Food Area Check Time Signature Kitchen Dry Store Serveries Governors Signature Breakfast Lunch Dinner Breakfast Lunch Dinner Trolley Temperatures Serveries Menu Item Product Chilling Temp into Chiller Defrost Temp into Defrost Time into Chiller Time into Defrost Time out Chiller Time out Defrost Product Temp Product Temp Time into Cold Storage Time into Cold Storage Date Required Date Required Menu Item Menu Item Sign/ Initials Sign/ Initials

81 PSO 5000 ANNEXES Page 37 Servery Hot Cupboard Temperatures Receipt Supplier Product Product Temp Product Quality Vehicle Cond. Vehicle Temp Driver Standard Sign/ Initials Breakfast Lunch Dinner Storage Temperatures Dairy Fridge Raw Meat Cooked Meat Veg Coldroom Freezer 3 Fabric Check Signature Freezer 4 Correct/Incorrect A.M. Weekly Costed Stock Check Correct/Incorrect P.M. Special Information Main Stores Dairy Fridge Veg Fridge Raw Meat Fridge Supplies Total

82 PSO 5000 ANNEXES Page 38 Value of Waste Monitoring ANNEX 23 MENU/FOOD ITEM STARTER: WASTE RECORDED- WEIGHT/NUMBER TOTAL VALUE OF WASTE IMMEDIATE ACTION TAKEN STARTER: MAIN: MAIN: MAIN: MAIN: MAIN: MAIN: VEGETABLE: VEGETABLE: VEGETABLE: VEGETABLE: DESSERT: DESSERT: DESSERT: OTHER: OTHER: OTHER: TO BE COMPLETED AFTER EACH MEAL BY THE CATERING MANAGER Indicate which meal: Breakfast: Lunch: Evening: Action Plan to Reduce Waste: Checked by: Signed: Date:

83 PSO 5000 ANNEXES Page 39 ANNEX 24 Food Quality Assessment Is a full menu displayed including meal specifications? Are menu items described correctly? Are ethnic needs met? Are vegetarian/vegan needs met? Are medical needs met? Is the menu the standard menu of the day? If any menu changes have been made, are they appropriate? COMMENTS: SCORING TABLE FOR FOOD QUALITY AND TEMPERATURE Hot Scoring 0ºC> 62ºC = -5 at 63ºC = +1 63ºC> 70ºC = +2 70ºC> 75ºC = +3 75ºC> 82ºC = +4 Cold Scoring at 8ºC = +1 8ºC< 7ºC = +1 6ºC< 5ºC = +2 5ºC< 2ºC = +4 Menu Selection Main Meal Vegetables Potatoes Sweet Others MENU ITEM TOTALS COLOUR TASTE TEMPERATURE TEXTURE APPEARANCE ACTUAL SCORE MAX. SCORE AVAILABLE SCORE: 35 > 44 : EXCELLENT 30 > 34 : GOOD 22 > 29 : ADEQUATE -1 > 21 : POOR

84 PSO 5000 ANNEXES Page 40 ANNEX 25 Guidance on food served to adults in major institutions Updated April

85 PSO 5000 ANNEXES Page 41 Introduction 1. The public sector in England spends around 2 billion a year on providing food and drink to service users, staff, the general public, clients and visitors 3. If the public sector can help to change wider eating habits by serving healthier food, it can help to reduce future costs to the NHS 4. The Department of health estimates the costs to the NHS of treating the effects of poor diets to be around 4 billion per year The advice contained in this document is for all those providing food to adults in major institutions. The term major institution refers to publicly funded institution from the NHS to prisons where food provision may be some or all of the day s consumption. The advice will also be relevant to other instances of food provision to adults. Who is this advice for? 3. This paper provides specific guidance for those providing food for adults in major institutions. It aims to provide the basis for caterers to help consumers achieve a healthy diet and the basis for assessment to those responsible for commissioning and monitoring standards. General healthy eating advice for institutions is provided in the Food Standards Agency s nutrient and food based guidelines for UK institutions The nutrient standards provided in this document are based upon the needs of adults aged years. Advice is provided below to reflect both single and mixed population groups as may arise in different settings. Where example menus are provided these have been chosen to reflect key settings but are anticipated will be relevant to wider settings. Background 5. Data from the National Diet and Nutrition Surveys (NDNS) show us that while, on average, the population consumes about the right amount of total fat, higher consumers are eating close to 50% of their energy as fat; far greater than recommended amounts. These surveys also tell us that, on average, the population consumes too much saturated fat, salt and non-milk extrinsic sugar (NMES, some people call this added sugars). We also know that, some sections of the population have intakes of vitamins and minerals below recommended levels. 6. As such, we would advise those providing food for sections of the population where such discrepancies in intake are apparent, to buy and provide foods such that they result in lower intakes of fat, salt and NMES. We would also advise that foods providing vitamins and minerals should be bought and provided in greater amounts where insufficiencies are likely. This is not new advice. Nutrient Based Guidance 7. When providing food to adults in major institutions the Agency therefore advises that provision of food should meet the average population requirement 5 as a minimum, but provide food to meet target recommendations 5 where intake in this 3 National Audit Office, 2006 Smarter food procurement in the public sector. TSO. 4 Healthy Futures, Sustainable Development Commission, Choosing a Better Diet: a food and health action plan, Department of Health Food Standard Agency nutrient and food based guidelines for UK institutions (2007) see 7 Gregory, J (2000) National Diet and Nutrition Survey: young people aged 4 to 18yrs, The Stationary Office. London 8 Henderson et al (2002) National Diet and Nutrition Survey: adults aged 19 to 64yrs. The Stationary Office. London 9 Finch, S (1998) National Diet and Nutrition Survey: older people aged 74yrs +. The Stationary Office. London

86 PSO 5000 ANNEXES Page 42 section of the population are known to be either in excess, or in deficit, of Government recommendations. 8. The Agency therefore recommends that those providing food to adults in major institutions should aim to provide food that meets the target recommendation for total and saturated fat, salt and NMES. That is to aim to provide food that provides less than 98% of the daily dietary reference value or Scientific Advisory Committee on Nutrition (SACN) recommended levels for these nutrients covering all meals and snacks. 9. Where vitamin and mineral intakes are below recommended levels, those providing food in major institutions should aim to provide food to meet the target recommendation for these nutrients. That is at % of the daily reference nutrient intake 10 before inclusion of snacks. For adults eating in major institutions this would include riboflavin, potassium and iron. 10. Nine percent of women aged have insufficient intakes of vitamin A. Younger men and women aged in particular have intakes below the lower reference nutrient intake (16 & 19% respectively). However, recommending target intakes above the dietary reference value for the whole population might result in some individuals consuming more than the safe level of vitamin A. 11 The Agency has not therefore included advice for increased consumption of vitamin A containing foods, however, we would recommend that those providing food for adults in major institutions consider how they may provide awareness to relevant adults about this issue. 11. Women who could become pregnant or who are planning a pregnancy are advised to take an additional 400 micrograms (mcg) of folic acid per day as a supplement from before conception until the 12 th week of pregnancy. In addition to this, they should also eat folate rich foods such as, green vegetables, brown rice and fortified breakfast cereals (making a total of 600 mcg of folate per day from both folate rich foods and a supplement). 12. The action of sunlight on the skin is the major source of vitamin D and some adults particularly may not receive sufficient sunlight if they spend large periods of time indoors. Adults in these groups may require additional vitamin D. Government advice for this population group is that this may be required as a 10 microgram (µg, mcg) supplement daily. This advice applies to the following groups of people: Women who are pregnant or breastfeeding Older people Those of Asian origin Those who always cover up all of their skin when outside Those who rarely get outdoors And those who eat no meat or oily fish 13. The Agency s guidance on nutrient provision in for adults in major institutions, based upon recommendations from the Committee on Medical Aspects of Food 10 The reference nutrient intake is the amount of a nutrient that is enough for almost every individual, even those with high needs. 11 Safe Upper Levels for Vitamins and Minerals. Expert Group on Vitamins and Minerals. Food Standards Agency

87 PSO 5000 ANNEXES Page 43 and Nutrition Policy (COMA) and SACN, and taking account of excesses and insufficiencies from NDNS data is laid out in Table 1. Table 1. Nutrient-based guidance for adults aged 19-74yrs: Nutrient Average population requirement (provided as daily averages over 7 days Recommended target for areas of excess or insufficiency (provided as daily averages over 7 days) Energy (kcals) 2225 Total fat (g) Max 87 Less than 85 Saturated fat (g) Max 27 Less than Carbohydrate (g) Min 297 NMES (g) Max 65 Less than 64 Fibre (as NSP g) 18 Protein (g) Min 50 Sodium (mg) Max 2400 Less than 2352 Salt (equivalent g) Max 6.0 Less than 5.9 Iron (mg) 15 More than 15 Potassium (mg) 3500 More than 3500 Riboflavin (mg) 1.3 More than 1.3 Folate (mcg) Min 200 >200 Vitamin D (mcg) Min 10* *see paragraph Nutrient intake across the day is conventionally divided across four eating occasions, namely breakfast, lunch, evening meal and food consumed between meals (snacks). Given that a wider range of foods tend to be consumed in lunch and evening meals compared to breakfast, these conventionally are assigned a greater proportion of intake. 15. The Agency s guidance for institutions will assume that, breakfast will contribute 20% of daily intake, with lunch and evening meals contributing 30% each. Foods consumed between meals (snacks) will contribute 20% of intakes. Food Based Guidance 16. Table 2 provides further food-based advice to caterers that would help them to meet the nutrient recommendations above. 12 The food group advice in table 2 corresponds to that illustrated in the eatwell plate. See figure 1. In temperate climates, such as the UK, the UK Government advises that 6 8 glasses (about 1.2 litres) of water, or other fluids, should be consumed every day to prevent dehydration. This amount should be increased when the weather is warm or when exercising. Figure 1 12 Table 2 is modified from Government advice on healthy eating (including that in Catering for Health available form the Stationary Office), food allergy, food hygiene and a report to the Food Standards Agency from the Caroline Walker Trust which is available at

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89 Procurement 17. When buying foods the following table** can be used to help caterers establish whether a food has high, medium or low amounts of fat, saturated fat, sugars and salt in 100g of the food. These figures correspond to the Agency s signpost traffic light labelling system. **Taken from joint Which? and Food Standards Agency s shoppers card 18. Caterers are advised to ask suppliers about the levels of salt, fat, saturated fat and sugars in their products and choose lower salt, fat, saturated fat and sugars options where appropriate and where possible check the information provided on the packaging label. 19. Try to choose products that meet the Food Standards Agency s salt targets. These are targets to limit the amount of salt in a wide range of foods, which retailers, manufacturers and some caterers (and catering suppliers) are working voluntarily to achieve by It might be difficult initially to find products that meet the targets, but over time this should become easier as work progresses. Table 2: Food-based guidelines for provision to adults in institutions/public funded premises. Guidance Bread, rice, potatoes pasta and other starchy foods Starchy foods should make up about a third of the daily diet. Offer a variety of breakfast cereals (preferably fortified), porridge and/or bread at breakfast. Offer a variety of starchy foods with main meals including potatoes, rice, pasta, noodles and other grains