(Version one 6.12.00)
Policy Reference
This policy document refers to the following aims and objectives outlined in the Council’s general statement of Health & Safety policy:-
- Arrangements for ensuring, so far as is reasonably practicable, safety and absence of risks to health in connection with the use, handling, storage and transport of articles and substances.
- Identifying and assessing the risks associated with all activities of the Council, with the aim of eliminating or controlling the risks, so far as is reasonably practicable.
General Statement
The Highland Council acknowledges and wholly accepts the aims and provisions of The Food Safety Act 1990 and relative food hygiene legislation associated with the handling and processing of food and will exercise all reasonable precautions and due diligence in maintaining the highest standards of food hygiene.
The Council recognises the importance of providing safe and wholesome food for all its customers and clients without risk to their health or wellbeing.
The Council is committed to the principles of Hazard Analysis and Critical Control Points (HACCP) and Assured Safe Catering and will endeavour to identify potential hazards in all food handling operations and implement the controls and monitoring procedures at those points critical to food safety.
Due regard will be paid at all times to both industry and Government food safety codes and guidance as appropriate.
Arrangements
In particular, arrangements will be made to ensure the following:-
- Each stage of the catering operation from purchase of supplies to consumption of the food will be constantly monitored.
- Hazard analysis and risk assessments associated with food safety will be carried out and identified risks will be eliminated or satisfactorily controlled.
- Food handlers will receive sufficient information and training to a recognised standard in food safety and hygiene.
- The highest possible standards of cleanliness will be maintained for equipment and premises.
- Cooked and uncooked foods will be stored and prepared in such a way as to avoid cross-contamination.
- Suitable washing facilities will be provided to food handlers together with the provision of clean protective clothing.
- Food handlers will be screened to minimise the risk of contamination from food-borne infections.
- Complaints of ill-health and poor food quality will be recorded, investigated and remedied where necessary.
- Strict temperature controls will be maintained on all foods covered by legislation.
- That all Highland Council premises where food is prepared or supplied together with all external suppliers are registered with the appropriate Protective Services office.
Guidance
Guidance will be issued regarding the implementation of the following aspects of this policy.
Legal Requirements
- The employment and general health screening of food handlers
- Food hygiene training
- Risk Assessment & Hazard Analysis
- Personal hygiene requirements
- Domestic hygiene requirements
- Temperature controls
- Pest control
- Monitoring/Recording
- First Aid
Legal Reference
This policy and associated guidance outlines the provisions the Council will make to discharge its duties in relation to the following statutory requirements.
- The Food Safety Act 1990
- The Food Safety (General Food Hygiene) Regulations 1995
- The Food Safety (Temperature Control) Regulations 1995
- The Food Premises (Registrations) Regulations 1991
- Industry Guide to Good Hygiene Practice Catering Guide
- Food Handlers Fitness to Work. Guidance for food businesses, Enforcement officers and Health Professionals dated 1995