Food Safety in Schools學(xué)校食品安全

1、.EDUCATION AND RECREATIONGUIDANCEONFOOD HANDLING:42INDEXPAGE NO.1.WHO MAY HANDLE FOOD22.RISK ASSESSMENT OF FOOD PRODUCTION33.COMMUNITY HALLS & LEISURE CENTRES HIRE4-54.VILLAGE HALLS HIRE6-75.SCHOOL PREMISES HIRE8-96.FUND RAISING FETES AND BARBEQUES107.FOOD SAFETY IN SCHOOLS108.SCHOOL CANTEENS119

2、.FOOD AND THE CURRICULUM12-1310.GOOD HYGIENE PRACTICES14-1711.FOOD STORAGE AND DISPLAY1812.CLEANING PROCEDURES1913.TEMPERATURE MONITORING AND CALIBRATION2014.FOOD FROM HOME (BIRTHDAYS ETC)2115.SCHOOL LUNCHES FROM HOME2116.FOOD PROVIDED OUTSIDE SCHOOL HOURS22-2317.FOOD ON SCHOOL TRIPS2318.NURSERY CAR

3、E2419.FOOD LAW2420.DISPLAYING FOOD (FETES ETC)2521.TRANSPORTING FOOD2522.CLEANING PROCEDURES FOR TEMPORARY STALLS25GUIDANCE FOR FOOD HANDLINGThe sourcing preparation and consumption of food is an integral part of an Education and Recreation establishment life and as such a high standard of food hygi

4、ene should always exist. This document outlines the principles, that need to be understood by Education and Recreation employees, temporary employees, parent helpers, volunteers and hirers of E&R premises, who produce meals, snacks or fundraise.NOTES1.WHO MAY HANDLE FOODHandling of foods can be

5、placed into two categories:(a)HIGH RISK FOODS (mostly proteins)High risk food handling, storage and preparation must be by trained and certificated staff or persons under the supervision of trained or certificated staff, such personnel could be Aberdeenshire staff, a Home Economics teacher, voluntee

6、rs or a Commercial OperatorAll high risk foods must be purchased from a reputable/ recognised commercial sourceA non-exhaustive list of high risk foods would beMeatsSoupPoultryDairy ProductsShellfishEgg ProductsFishCooked RiceGravyFilled CakesStockSandwiches(b)LOW RISK FOODSLow risk food handling, s

7、torage and preparation can be undertaken by any adult/competent person. Low risk food hygiene, relies on the use of low risk foods and a basic common sense approach to food handling.Tongs or disposable gloves for unwrapped food.Low risk foods may be purchased from a recognised commercial source or m

8、ay be part of a fundraising fete.Where applicable “use by/sell by” dates must be complied with as should any specific storage instructions.Some examples of low risk foods:BiscuitsPancakes (no fillings)JamsScones (no fillings)ToffeeButteries (no fillings)Washed FruitFruit Cakes (no fillings)Individua

9、l wrapped commercial foods (i.e. crisps, cheese, sweets)NOTES2.RISK ASSESSMENT OF FOOD PRODUCTIONWhere food is part of an Education & Recreation Service, activity/curriculum then a risk assessment (Hazard Analysis and Critical Control Points HACCP) must be undertaken to determine specific hazard

10、s and risks. Where there are no written controls or procedures, these must be formulated to eliminate the hazard or reduce the identified hazard and associated risks to an acceptable level.The person in control of the food preparation area has the responsibility of ensuring that a suitable risk asse

11、ssment (Hazard Analysis and Critical Control Points HACCP) is prepared. In all Education and Recreation premises where a “School Catering”, kitchen or servery is present a HACCP should be readily available.Where advice is required, this should be sought from your local Environmental Health Office or

12、 if you are an Aberdeenshire employee contact the Catering Monitoring Officer 01224 346262Risk Assessment will cover all areas from*Sourcing of suppliers*Delivery/receipt of goods*Storage*Preparation and processing*Packaging*Serving*Storing/hot and cold holding*Transport of food*Distribution of cook

13、ed food*Handling/serving food*Cleaning*Sale of foods*Waste disposalNOTES3.COMMUNITY/LEISURE CENTRE HIRE (INCLUDING FOOD PREPARATION AREAS WHICH ARE LEASED TO A COMMERCIAL FOOD PROVIDER)The person who manages the hall/leisure centre has a responsibility to·Ensure the facilities are up to the sta

14、ndard required by the hirer. These requirements will be detailed by the hirer on his/her application form. Where the facilities are below the hirers requirements the hirer should be provided with this information so that he/she can make other arrangements·Ensure the hirer has the emergency info

15、rmation for the premises,*Fire evacuation routes*Where an emergency phone is located*Who to report injuries to NB only injuries as a result of faulty premises/equipment*Entertainment licence·Any other relevant information as regards the operation of the hall·Ensure the hirer understands th

16、e cleaning regime of the hallThe hirer/person in control of the food preparation area has the responsibility of ensuring that a suitable risk assessment (Hazard Analysis and Critical Control Points HACCP) is prepared·Who is responsible for each section of the HACCP·Who is responsible for t

17、he cleaning regime·What equipment may be used·What stores may or may not be available·What refrigeration equipment may or may not be availableThe hirer is responsible for any insurance required to provide cover for the food production and sales of food which he/she may produce or sell

18、The hirer/co-ordinator or supervisor of the stall or event, need to advise all those supplying or preparing food for the stall/event of basic food hygiene principles. The co-ordinator must also keep details of everyone supplying high risk food, including name, address and product details.The stall h

19、older must check “use by” or “best before” dates of foods and ensure that packaging is not damaged. Any such concerns should be referred immediately to the supplier and/or to the Local Environmental Health OfficerNOTES3.COMMUNITY/LEISURE CENTRE HIRE (INCLUDING FOOD PREPARATION AREAS WHICH ARE LEASED

20、 TO A COMMERCIAL FOOD PROVIDER)Where advice is required, this should be sought from your local Environmental Health OfficeAboyne, Bellwood Road013398 87373Alford, School Road019755 64806Banff, No3 High Street, Banff01261 813278Banchory, The Square01330 822878Ellon, No59, Station Road01358 726913Fras

21、erburgh, No 1, Kirk Brae01346 586322Huntly, No 25, Gordon Street01466 794121Inverurie Unit, 7 Harlaw Way01467 620981Peterhead, No 60 Broad Street01779 483254Turriff, Municipal Buildings01888 563417Stonehaven, Viewmount01569 768213NOTES4.VILLAGE HALL HIREThe person who manages the hall has a responsi

22、bility to·Ensure the facilities are up to the standard required by the hirer. These requirements will be detailed by the hirer on his/her application form. Where the facilities are below the hirers requirements the hirer should be provided with this information so as he/she can make other arran

23、gements·Ensure the hirer has the emergency information for the premises*Fire evacuation routes*Where an emergency phone is located*Who to report injuries to NB only injuries as a result of faulty premises/equipment*Entertainment licence·Any other relevant information as regards the operati

24、on of the hall·Ensure the hirer understands the cleaning regime of the hallThe hirer/person in control of the food preparation area has the responsibility of ensuring that a suitable risk assessment (Hazard Analysis and Critical Control Points HACCP) is prepared·Who is responsible for each

25、 section of the HACCP·Who is responsible for the cleaning regime·What equipment may be used·What stores may or may not be available·What refrigeration equipment may or may not be availableThe hirer is responsible for any insurance required to provide cover for the food preparatio

26、n and sales of food which he/she may produce or sellThe hirer/co-ordinator or supervisor of the stall or event needs to advise all those supplying or preparing food of basic food hygiene principles. The co-ordinator must also keep details of everyone supplying high risk food, including name, address

27、 and product detailsThe stall supervisor must check “use by” or “best before” dates of foods and ensure that packaging is not damaged. Any such concerns should be referred immediately to the supplier and/or to the local Environmental Health OfficerNOTES4.VILLAGE HALL HIREWhere advice is required, th

28、is should be sought from your local Environmental Health OfficeAboyne, Bellwood Road013398 87373Alford, School Road019755 64806Banff, No 3 High Street01261 813278Banchory, The Square01330 822878Ellon, No 59, Station Road01358 726913Fraserburgh, No 1, Kirk Brae01346 586322Huntly, No 25, Gordon Street

29、01466 794121Inverurie, Unit 7, Harlaw Way01467 620981Peterhead, No 60, Broad Street01779 483254Turriff, Municipal Buildings01888 563417Stonehaven, Viewmount01569 768213NOTES5.SCHOOL PREMISES HIREThese premises may be a ·School kitchen ·Home Economics Department·School servery (A serve

30、ry will not have the same standard of food preparation facilities of a school kitchen)The Head Teacher/Principal Teacher/DSO Area and Unit supervisors who jointly manage the kitchen/servery/Home economics area, have a responsibility to ·Ensure the facilities are up to the standard required by t

31、he hirer. These requirements will be detailed by the hirer on his/her application form. Where the facilities are below the hirers requirements the Hirer should be provided with this information so as he/she can make other arrangements·Ensure the hirer has the emergency information for the premi

32、ses,*Fire evacuation routes, *Where an emergency phone is located, *Who to report injuries to NB only injuries as a result of faulty premises/equipment*Entertainment licence·Any other relevant information as regards the operation of the school premises·Ensure the hirer understands the clea

33、ning regime of the school premisesIn all situations where “High Risk Food” are to be used suitably qualified personnel will be required under the Food RegulationsThe hirer and person in control of the food preparation area have the responsibility of ensuring that a suitable risk assessment (Hazard A

34、nalysis and Critical Control Points HACCP) is prepared detailing·Who is responsible for each section of the HACCP·Who is responsible for the cleaning regime·What equipment may be used·What stores may or may not be available·What refrigeration equipment may or may not, be ava

35、ilableThe “In House Caterer” may level a charge for cleaning the kitchen so as they can be assured of compliance to the food regulationsNOTES5.SCHOOL PREMISES HIREThe hirer if providing his/her own catering staff is responsible for any insurance required to provide cover for the food production and

36、sales of food which he/she may produce or sellIn some situations the “In House Caterer” may be willing to prepare the food under contract to the hirer. In these situations the insurance will be provided by, the “In House Caterer” through the caterers insurer.The hirer or supervisor of a stall or eve

37、nt needs to advise all those supplying or preparing food of basic food hygiene principles. The hirer/co-ordinator must also keep details of everyone supplying high risk food, including name, address and product detailsThe hirer, stall holder or co-ordinator of these events must check “use by” or “be

38、st before” dates of foods and ensure that packaging is not damaged. Any such concerns should be referred immediately to the supplier and/or to the local Environmental Health OfficerWhere advice is required, this should be sought from your local Environmental Health officeNOTES6.FUNDRAISING-FETES AND

39、 BARBECUESThe main issues here are:·Correct preparation of food.·Correct storage of food.·Displaying food to prevent spoilage.·Contamination and avoiding high risk food.·Trained persons for barbecuesThe PTA/Head Teacher or supervisor of the stall or event needs to advise all

40、 those supplying and/or preparing food for the event of basic food hygiene principles. Especially so as these events are usually held outside and a barbecue is difficult to maintain at a constant cooking temperature The co-ordinator must also keep details of everyone supplying high risk food, includ

41、ing name, address and product details. The Hirer/co-ordinator of these events should check “use by” or “best before” dates of foods and ensure that packaging is not damaged. Any such concerns should be referred immediately to the supplier and/or to the local Environmental Health Officer.All food sho

42、uld be transported so as to prevent contamination.Transport cold food in an insulated container with ice or cooler blockFood should be placed in/stored in, clean, well-sealed containers that are used for food only.Unpacked food needs to be protected from customers, insects and contaminants such as d

43、ust and dirt.Wherever unwrapped food is being handled, appropriate hand washing and utensil washing facilities must be provided.Contact your local council Environmental Health Officer to discuss any additional requirements, particularly with regards to safety at barbecues.7.FOOD SAFETY IN SCHOOLSCla

44、ssrooms, nurseries, canteens, kitchens and serveriesThe main issues here are:·Trained personnel·A risk assessment for the food activities·Personal hygiene·Food preparation and the food handling environmentFood safety is mostly common sense, and this guideline will help you and yo

45、ur school comply with the Food Safety LawNOTES8.SCHOOL CANTEENSThe main issues here are:·Risk assessments for the food activities·Formulation of hazard controls HACCP·Personal hygiene.·Storing food correctly.·Preventing cross contamination when handling food.·Trained pe

46、rsonnelThe Unit supervisor must be trained to an elementary food hygiene standard as a minimumNo person may work in a school kitchen unless they are trained to an elementary food hygiene level or higher, or they are working under the direct supervision of a trained personThe correct handling of food

47、 and a high level of personal hygiene are keys to food safety. Correct food safety procedures must be understood by everyone who handles food or works in the kitchen, including volunteers and “work experience” pupils.The Unit supervisor, nominated person responsible for supervising canteen operation

48、s, including food safety training, is responsible for ensuring that correct procedures are followed. The Unit supervisor must be able to convey these procedures (including the principles of food safety) to everyone working in the canteen.The Area supervisor is responsible for the implementation of t

49、he Food Safety Program in all establishments under their control It will be the supervisors role to ensure that where potential hazards are identified, they are monitored and appropriate records are kept.Where it is proposed that an outside body wishes to use a school kitchen/servery the request mus

50、t be accompanied by a detailed report of the activities which the hirer wishes to undertake. This will then permit the school management along with the Area and Unit supervisors to establish ·If the school premises are adequate·The equipment required·The level of qualification of the

51、hirer·The required procedures to ensure compliance with the food regulations. This is a joint responsibility of the “In House Caterer” and hirer.·Any specific (cleaning) or other procedures required The “In House Caterer”/Area and Unit supervisors will then arrange for the required equipme

52、nt/facilities to be made availableNOTES9.FOOD AND THE CURRICULUM·Risk assessments for the food activities·Formulation of hazard controls HACCP·Personal hygiene·Storing food correctly·Preventing cross contamination when handling food·Trained personnelTeaching staff shoul

53、d be trained to elementary food hygiene levelWhen food is prepared or handled as part of a classroom teaching programme. Teachers should use such opportunities to model good practice in food handling.Food is an important part of everyday life. A good diet is essential for health and well-being. The

54、food industry is one of Scotlands largest sectors and provides an interesting and rewarding career path.Schools are encouraged to include food activities in the curriculum to introduce children to a healthy diet and the different types of work performed in the food industryIn classes where children

55、are encouraged to cook or assist with the preparation of food, a full risk assessment is required before commencing the activity. Food safety should be part of the food curriculum.When food is handled in the classroom, the following topics need to be addressed:·The risk assessment for the activ

56、ity·The risk of hot surfaces, sharp instruments, boiling liquids·The risk of food contamination (poor preparation)·Personal Hygiene Practices.·How to report damaged equipment·Hygienic Food Preparation Practices.·Safe Storage and Display Practices.·Cleaning Procedur

57、es.·Instructions where high risk food is to be taken home and/or reheatedThe messages taught in class may then be taken home. In this way, food safety will continue at home.NOTES9.FOOD AND THE CURRICULUM HAZARD ANALYSISIdentify potential food safety hazards, which may cause harm to consumers/staff/students/third parties.HAZARD CONTROL·Determine how identified hazards are to be controlled.·Identify points you need to control.MONITOR CONTROLSRespond (corrective action) if controls ar