Maintenance of good hygiene standards

The Hirer and any external caterer preparing food on an occasional basis should be aware of and take into account the following points for maintaining good hygiene standards. They should: o Take all necessary precautions to prevent food becoming contaminated;

o Identify the potential hazards (e.g. contamination, conditions which would allow food poisoning bacteria to grow etc) and what the critical steps are in the food activity;

o Introduce and maintain adequate food safety controls (e.g. adequate refrigeration, separation from cleaning chemicals, use of good suppliers etc);

o Review them as necessary;

 o Keep work clothes and utensils as clean as possible;

o Wear a clean, washable light coloured apron or overall;

o Cover wounds, cuts or abrasions with a waterproof dressing, preferably a blue coloured one; o Refrain from spitting;

o Not smoke in food areas;

o Not handle food if suffering from skin, nose, throat or bowel infections;

o Screen or protect open food awaiting preparation, serving or sale, from any risk of contamination; and

 o Observe temperature control requirements. Temperature Control Requirements Foods prepared commercially for public or domestic consumption and food prepared domestically for public consumption are subject to the temperature control requirements in Schedule 4 of The Food Hygiene (England) Regulations (2006). Certain foods must be kept cold at a temperature no higher than 8°C, or if they are already cooked and waiting to be eaten hot, they must be kept hot at a temperature of at least 63°C. Regulation 852/2004 stipulates that foods subject to the temperature control requirements with regard to chill holding would include:

o Cooked products containing meat, fish, or eggs;

 o Soft or hard cheeses;

o Cooked vegetable dishes including cereals, pulses or vegetables;

 o Cooked pies containing meat, fish or vegetables;

o Sausage rolls (unless intended for sale no later than the day after their production);

 o Smoked or cured fish;

o Slices of smoked or cured meats (except uncooked bacon);

o Prepared vegetable salads; o Uncooked or partly cooked pastry or dough containing meat, fish or substitutes;

o Sandwiches or rolls containing meat, fish or substitutes;

o Dairy based desserts;

o Cream cakes.

Please note that the above list is illustrative and may not be comprehensive. Some limited flexibility in respect of holding temperatures is allowed in relation to food which is for service or on display for sale and covers:

o Food which is intended to be sold or consumed hot which may be kept at a temperature below 63°C only whilst for service or on display for sale, for a period of less than 2 hours and for one such period only; and Food needing to be held at 8°C or below, which may be kept at a temperature above 8°C, only whilst for service or on display for sale, for a period of less than 4 hours and for one such period only. When independent caterers are used it is the Hirer's responsibility to establish that where required the are registered with an appropriate Authority in their own right.