procedures to maintain food safety

Procedures to maintain food safety

Investigate local hospitality businesses (for example, your school canteen or a café or restaurant) and � nd out how they comply with food safety regulations. You could devise a questionnaire to ask staff: this way you can compare procedures and policies across different businesses.

Take it further

6 BTEC First Hospitality

TOPIC Learning aim A A.1

The hospitality industry is governed by a number of laws and regulations that must be followed in order to ensure that the food provided is safe for consumers to eat. These cover all steps in food-related activities, including delivery, storage, preparation, cooking and serving. All outlets within the hospitality and catering industry are required to produce a policy stating how they will ensure standards are set, monitored and maintained, as well as how and when training will be delivered to all staff. In addition to this, businesses must keep thorough daily food safety records, which Environmental Health Of� cers can request to see. Businesses can be inspected by food safety of� cers every six months, or more often if required. These inspections include all aspects of health and safety and food safety to ensure all required standards are being met.

Introduction Within a hospitality business, all staff need to be aware of and comply with food safety and health and safety procedures.

Consider the tasks a chef has to complete during their working day. In pairs, discuss and prepare a list of these tasks. Put an ‘H’ next to all the tasks where you think the chef needs to consider food safety. Share your list with the rest of your class and discuss your fi ndings as a group.

Policy – documents relating to how the organisation operates, particularly with regard to complying with legislation. For example, all organisations should have in place a healthy and safety policy, as required by the Health and Safety at Work etc Act 1974.

Compliance – acting in a way that follows a set of rules, policies or standards. Non-compliance is where rules are in place but are not followed.

Key terms

Food safety requirements and regulations Food safety is critical to ensure that the food served to customers is safe to eat. Various legislation and regulations exist to ensure this happens across all hospitality businesses, and that procedures are in place to see that they are properly enforced and maintained.

Food safety legislation includes key requirements that businesses must implement to ensure effective compliance . These requirements include the following:

• All staff are in receipt of relevant, regular and accurate food safety and health and safety training. Records of training undertaken must be kept.

• All staff practise and demonstrate a high standard of personal safety and hygiene. For example, this includes regular and appropriate hand washing, for instance, between dealing with raw and cooked foods and after going to the toilet, and using oven gloves when picking up hot pans.

• Staff must comply with legislation and regulations governing the organisation.

• Staff must follow and comply with organisational policies written in accordance with such legislation.

• All records required under legislation are made, monitored and maintained. Examples of such records should include temperature records, cleaning records, use of reputable suppliers and maintenance records including a pest-control contract.

Table 3.1 gives some examples of good practice and poor practice when working with food safety standards.

Draftbe followed in order to ensure that the food provided is safe for consumers to eat.

Draftbe followed in order to ensure that the food provided is safe for consumers to eat.

These cover all steps in food-related activities, including delivery, storage, preparation,

DraftThese cover all steps in food-related activities, including delivery, storage, preparation,

cooking and serving. All outlets within the hospitality and catering industry are

Draftcooking and serving. All outlets within the hospitality and catering industry are

stating how they will ensure standards are set, monitored

Draft stating how they will ensure standards are set, monitored

and maintained, as well as how and when training will be delivered to all staff. In

Draftand maintained, as well as how and when training will be delivered to all staff. In

addition to this, businesses must keep thorough daily food safety records, which

Draftaddition to this, businesses must keep thorough daily food safety records, which

Environmental Health Of� cers can request to see. Businesses can be inspected by

DraftEnvironmental Health Of� cers can request to see. Businesses can be inspected by

food safety of� cers every six months, or more often if required. These inspections

Draft

food safety of� cers every six months, or more often if required. These inspections include all aspects of health and safety and food safety to ensure all required standards

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include all aspects of health and safety and food safety to ensure all required standards

Food safety requirements and regulations

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Food safety requirements and regulations Food safety is critical to ensure that the food served to customers is safe to eat. Draf

t Food safety is critical to ensure that the food served to customers is safe to eat. Various legislation and regulations exist to ensure this happens across all hospitality Draf

tVarious legislation and regulations exist to ensure this happens across all hospitality businesses, and that procedures are in place to see that they are properly enforced Draf

tbusinesses, and that procedures are in place to see that they are properly enforced and maintained. Draf

tand maintained.

Food safety legislation includes key requirements that businesses must implement to Draft

Food safety legislation includes key requirements that businesses must implement to complianceDraf

tcompliance

Table 3.1 Examples of good practice and poor practice in food safety standards

Good practice Poor practice or unhygienic standards

Regular washing of hands ✔ Not washing hands after handling raw meat ✘

Cleaning as you go ✔ Leaving spilt food to attract pests ✘

Wearing correct uniform ✔ Wearing dirty uniform ✘

Using oven gloves when moving hot pans ✔ Using a tea towel or cloth instead of proper oven gloves ✘

Following correct lifting procedure ✔ Not taking proper care when working at height ✘

Figure 3.1 It is good practice for all staff working in the hospitality industry to wear correct uniform.

Make sure:

You remove all jewellery (including earrings, nose piercings, watches etc)Your uniform is clean

Your �ngernails are clean, short and free of nail varnish

Your hair is clean and covered

Your hands are clean and washed regularly

You wear the correct uniform

Systems for controlling/monitoring food safety There are many systems of monitoring that take place within a kitchen in the catering industry. These include the following:

• The head chef monitoring and recording items produced by others to ensure that they meet acceptable standards and quality.

• Temperature logs of equipment, such as fridges and freezers.

• Cleaning schedules and completed documentation.

• Maintenance records and requests.

• Records regarding health and safety equipment – e.g. checking of � re safety equipment and PAT testing of small, portable electrical appliances.

• Contractor agreements – e.g. there may be a cleaning/maintenance contract for large pieces of equipment or extraction systems.

• Documentation to support the checking of deliveries.

• Stock rotation practices.

• Food waste records.

• In chain companies, there may be photographic speci� cations to ensure that presentation is standardised across all outlets.

The whole process of monitoring is to ensure that food safety hazards are reduced or eliminated before they become an issue. Regular checking and monitoring will ensure problems are highlighted early and effective controls can be implemented.

Research PAT testing and make a list of the typical equipment you would � nd in a professional kitchen that would require PAT testing.

Take it further

7

UNIT 3 Food Safety and Health and Safety in Hospitality

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You remove all jewellery

DraftYou remove all jewellery

(including earrings, nose

Draft(including earrings, nose

piercings, watches etc)

Draftpiercings, watches etc)

Your �ngernails are clean,

DraftYour �ngernails are clean,

short and free of nail varnish

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short and free of nail varnish

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Draft It is good practice for all staff working in the hospitality industry to wear correct uniform.

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It is good practice for all staff working in the hospitality industry to wear correct uniform.

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Systems for controlling/monitoring food safety Draft

Systems for controlling/monitoring food safety There are many systems of monitoring that take place within a kitchen in the catering Draf

t There are many systems of monitoring that take place within a kitchen in the catering industry. These include the following: Draf

tindustry. These include the following:

HACCP monitoring Hazard Analysis and Critical Control Points (HACCP) is a documented, systematic control system used by organisations to ensure adequate controls are in place for food safety management.

Hospitality organisations are required to have a systematic preventative approach to food safety in place and to safeguard against potential hazards. Many organisations choose to use an HACCP plan. The purpose of the system is to reduce the risk of food safety hazards by � agging areas where food safety may be problematic. The HAACP process is based on seven principles that examine each step or stage in the production of a meal or ingredient. Using a � ow diagram record, each step is examined and potential hazards or risks highlighted. Measures can then be put in place to eliminate or minimise these risks.

Table 3.2 shows the steps in food production, from the initial delivery stage through to the sale of the � nished product, which might be outlined in an HACCP � ow diagram.

HACCP – Hazard Analysis and Critical Control Point, according to the Food Standards Agency, is ‘a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.’

FIFO – ‘First in, � rst out’.

Key terms

Table 3.2 The steps in an HACCP � ow diagram covering food production

HACCP step What should be covered?

Delivery The quality of the product, any defects with packaging and the temperature of the product on delivery.

Storage The temperature, location of storage, what materials should be stored where.

Preparation How, where and when the food will be prepared.

Cooking The time between preparing food and cooking it, the method of cooking, cooking time and temperature at which food is cooked.

Hot-holding after cooking

The length of time food can be held, the temperature at which it should be held. (Hot food should be held at 63ºC for a maximum of four hours.)

Cooling after cooking

The length of time food should cool for, the correct temperature during the cooling process, the method of cooling to be used, storage after cooling.

Reheating That the food item must only be reheated once. Items that are reheated must reach a minimum temperature of 75ºC for two minutes.

Chilled storage

The FIFO approach of labelling food with the correct date to ensure that food stocks are held for a minimum time. The labelling of foods is key to effective food storage.

Serving Methods of food service need to be considered in advance. Foods to be served cold should be stored in the fridge for as long as possible to avoid them becoming unnecessarily warm, and to avoid the risk contamination. Hot foods should be served quickly to avoid the food cooling down.

Food safety controls To ensure the system is effective, and provides adequate control over food safety hazards, it is essential that HACCP systems include:

• identi� cation of the possible food hazards at all stages throughout the process

TOPIC A1


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Table 3.2 shows the steps in food production, from the initial delivery stage through to

Draft Table 3.2 shows the steps in food production, from the initial delivery stage through to

the sale of the � nished product, which might be outlined in an HACCP � ow diagram.

Draftthe sale of the � nished product, which might be outlined in an HACCP � ow diagram.

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Draft The quality of the product, any defects with packaging and the temperature of the product on

Draft The quality of the product, any defects with packaging and the temperature of the product on

The temperature, location of storage, what materials should be stored where.

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The temperature, location of storage, what materials should be stored where.

How, where and when the food will be prepared.

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How, where and when the food will be prepared.

The time between preparing food and cooking it, the method of cooking, cooking time and

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The time between preparing food and cooking it, the method of cooking, cooking time and temperature at which food is cooked. Draf

ttemperature at which food is cooked.

The length of time food can be held, the temperature at which it should be held. (Hot food Draft

The length of time food can be held, the temperature at which it should be held. (Hot food should be held at 63ºC for a maximum of four hours.) Draf

tshould be held at 63ºC for a maximum of four hours.)

The length of time food should cool for, the correct temperature during the cooling process, the Draft

The length of time food should cool for, the correct temperature during the cooling process, the Draft

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method of cooling to be used, storage after cooling. Draft

method of cooling to be used, storage after cooling.

• identi� cation of the points where such hazards can be controlled

• any critical control points (CCPs) – these are the essential points where the hazard must be controlled

• the maximum or minimum limits at which the hazard must be controlled

• methods of removing and reducing the hazard

• documented records to show this process is being undertaken.

Identify � ve potential problems that you may encounter in a food premises and list them in the table. Complete the table by explaining in the ‘Possible action’ column how you could reduce the problem.

An example of a problem and action has been provided to help you get started.

Problem Possible action

Example:

A member of staff spots a rat outside, near the bin area.

Example:

• Report to manager or supervisor as soon as possible.

• Contact and call out pest control for immediate visit.

• All staff to look for signs of infestation, both inside and outside the building.

• Ensure usual high standards of practice in all aspects of food safety.

• If the problem is related to un-emptied bins of waste being held on the premises for too long, contact the waste disposal company to empty them.

• Ensure that all waste is stored securely, in containers with secure � tting lids, to avoid further infestation.

Activity Dealing with food hazard problems

Storage of food Storing food items correctly ensures that they remain safe for consumption. There are several methods that can be used, based on reducing bacterial growth, avoiding contamination and reducing the rate at which food spoilage occurs. In addition, storing food correctly will eliminate possible risks of infestation .

Contamination – in food, any object or substance that has the potential to cause the consumer harm or illness.

Spoilage – when food becomes un� t to eat, for example due to decay, oxidation or fungal growth.

Infestation – the presence of pests in a food premises, particularly in large numbers, or when dif� cult to remove.

Cross contamination – when bacteria that may cause disease are transferred to food, for example from hands, kitchen equipment or from other foodstuffs, such as blood dripping from raw meat onto a tri� e that has been stored below it in the refrigerator. This is why safe food storage is critical to ensuring the food we serve is � t for human consumption.

Key terms

Cross contamination Cross contamination , when bacteria from one food item are transferred to another, can be direct or indirect. Direct cross contamination happens when there is contact between raw and cooked food, for example in preparation or storage. Indirect cross contamination can happen when bacteria are transferred from hands or equipment. For example, a member of staff handling raw bacon for a breakfast takes cooked toast from the toaster and serves it to a customer without washing their hands. Another example is using a knife to chop raw meat and then immediately using the same knife to cut fruit, without washing it in between.

When you buy egg fried rice from a takeaway, the rice may have been cooked earlier in a larger batch quantity. Then, when you order your rice, a portion from the larger batch is reheated in a pan and the egg added. If you take it home and only eat half, you should not re-warm it the next day as it has already been subject to the reheating process.

Did you know?

9


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Report to manager or supervisor as soon as possible.

Draft Report to manager or supervisor as soon as possible.

Contact and call out pest control for immediate visit.

Draft Contact and call out pest control for immediate visit.

All staff to look for signs of infestation, both inside

Draft All staff to look for signs of infestation, both inside

and outside the building.

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and outside the building.

Ensure usual high standards of practice in all aspects

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Ensure usual high standards of practice in all aspects of food safety.

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of food safety.

If the problem is related to un-emptied bins of waste

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If the problem is related to un-emptied bins of waste being held on the premises for too long, contact the

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being held on the premises for too long, contact the waste disposal company to empty them.

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waste disposal company to empty them.

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• Ensure that all waste is stored securely, in containers Draft

Ensure that all waste is stored securely, in containers Draft

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with secure � tting lids, to avoid further infestation. Draft

with secure � tting lids, to avoid further infestation.

Infestation Infestation by pests is a common problem that Environmental Health Of� cers have to deal with.

Common food pests: insects and rodents

Storage methods The hospitality industry relies on food being stored safely. Businesses are not always able to know exactly how much food will be needed, but they rely on not wasting stock. Therefore, uneaten food, where appropriate, may need to be kept for future reuse. A roadside burger van business, for example, will only be able to carry a limited amount of stock. On an average day, the owner might carry a hundred uncooked burgers. However, if they sell just eighty burgers, they will want to safely store the remaining twenty uncooked burgers for future use.

All food items intended for storage should be covered or wrapped, and clearly labelled with the exact contents and date. This will help with stock rotation and control.

Food storage methods include:

• chilled storage • frozen storage • dry storage.

Chilled storage Chilled storage refers to storing food in refrigerators within safe temperature limits (at or below 8ºC). A refrigerator temperature should, ideally, be within the range 0–8ºC – with a target temperature of 5ºC – to prevent bacterial growth and ensure that food is safe to eat.

To avoid cross contamination, raw and cooked foods should be stored separately. Raw foods, especially meat, should always be placed towards the bottom of the refrigerator. This ensures that blood cannot drip down and contaminate any food items below.

Flies are unable to eat solid food; they have to soften and liquefy food to consume it. They do this by vomiting saliva onto food and treading it in to aid the liquidising process. Once food is suitably lique� ed, they suck it up with their proboscis. Flies excrete their own body waste onto food and, as they are attracted to decaying materials and faecal matter, they can also transfer bacteria from these sources to food. Uncovered food items are particularly at risk of contamination by � ies in this way.

Did you know?

TOPIC A1

Common food pests include:

• rodents, such as rats and mice

• insects, including � ies, ants, cockroaches

• insects that infest stored products such as � our and grain

• birds

Signs that there is a pest infestation include:

• footprints, smears and marks

• sightings

• droppings, egg cases, skin, webs

• holes in food, holes in packaging

• disturbed equipment or food items, damage to skirting boards etc.

Food handlers are responsible for reporting signs of a pest problem to their supervisor immediately. This is essential as uncontrolled pest infestations may lead to:

• contamination of food items and spread of harmful bacteria

• damage to stock and premises

• food waste

• customer complaints and business loss.

If identi� ed by Environmental Health, a pest problem can lead to � nes, prosecution and business closure.


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Food handlers are responsible for reporting signs of a pest problem to their supervisor

Draft Food handlers are responsible for reporting signs of a pest problem to their supervisor

immediately. This is essential as uncontrolled pest infestations may lead to:

Draftimmediately. This is essential as uncontrolled pest infestations may lead to:

damage to stock and premises

Draft damage to stock and premises

•

Draft• food waste

Draft food waste

•

Draft• customer complaints and business loss.

Draft customer complaints and business loss.

DraftStorage methods

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Storage methods The hospitality industry relies on food being stored safely. Businesses are not always

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The hospitality industry relies on food being stored safely. Businesses are not always able to know exactly how much food will be needed, but they rely on not wasting

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able to know exactly how much food will be needed, but they rely on not wasting stock. Therefore, uneaten food, where appropriate, may need to be kept for future Draf

tstock. Therefore, uneaten food, where appropriate, may need to be kept for future reuse. A roadside burger van business, for example, will only be able to carry a limited Draf

treuse. A roadside burger van business, for example, will only be able to carry a limited amount of stock. On an average day, the owner might carry a hundred uncooked Draf

tamount of stock. On an average day, the owner might carry a hundred uncooked burgers. However, if they sell just eighty burgers, they will want to safely store the Draf

tburgers. However, if they sell just eighty burgers, they will want to safely store the remaining twenty uncooked burgers for future use. Draf

tremaining twenty uncooked burgers for future use.

All food items intended for storage should be covered or wrapped, and clearly Draft

All food items intended for storage should be covered or wrapped, and clearly

If identi� ed by Environmental Health, a pest problem can lead to � nes, prosecution

Draft If identi� ed by Environmental Health, a pest problem can lead to � nes, prosecution

Foods that need to be chilled

All foods requiring chilled storage should be:

• kept at the correct temperature

• well wrapped

• clearly labelled

• kept away from the cooling unit

• stock rotated.

Refrigerators should not be over-stocked and the door should always be kept closed. An open fridge door allows the temperature inside the refrigerator to increase and bacteria to multiply.

Frozen storage Freezing preserves foods, giving them a longer shelf life. The temperature of a freezer must be at −18°C or below. If a freezer temperature is allowed to rise, foods will start to thaw and bacteria are able to multiply. Foods stored within the freezer should be:

• stored at the correct temperature

• well wrapped – to avoid freezer burn

• clearly labelled

• stock rotated.

Freezers should not be over-stocked and the door should always be kept closed. An open door or broken seal allows the temperature inside the freezer to increase and bacteria to multiply. Raw foods should be stored at the bottom of the freezer to avoid cross contamination.

Foods that need to be frozen

Foods that require dry storage

Defrosting frozen foods Some frozen foods require defrosting before they are prepared or cooked . Some foods can be cooked straight from frozen and this information will appear in the manufacturer’s instructions on the label. Where these instructions are not present you must assume that the product should be thoroughly defrosted before it is used.

When defrosting food items you must:

• thaw them at the bottom of a refrigerator

• keep raw and cooked items separate

• place a tray underneath the item to catch any liquid from the defrosting process

• cook defrosted products within 24 hours

• cook defrosted items thoroughly, using a temperature probe to ensure that the core, or the densest area, has been heated to the required temperature

• not re-freeze items that have already been defrosted.

Why should you not re-freeze items that have already been defrosted? What can happen?

Discussion

Dry storage The types of food that you would expect to � nd in a dry storage area are cereals, rice, � ours and canned/tinned produce, unless the packaging states otherwise.

Foods requiring dry storage need to be stored:

• in a cool, well ventilated area

• in a suitable container with a lid, and clearly labelled

• raised off the � oor, and away from the walls

• using FIFO stock-rotation, with new items placed at the back of the shelf to allow those with the shortest expiry date to be used � rst.

11


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Freezers should not be over-stocked and the door should always be kept closed. An

Draft Freezers should not be over-stocked and the door should always be kept closed. An

open door or broken seal allows the temperature inside the freezer to increase and

Draftopen door or broken seal allows the temperature inside the freezer to increase and

bacteria to multiply. Raw foods should be stored at the bottom of the freezer to avoid

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bacteria to multiply. Raw foods should be stored at the bottom of the freezer to avoid

Some frozen foods require defrosting before they are prepared or cooked . Some

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Some frozen foods require defrosting before they are prepared or cooked . Some foods can be cooked straight from frozen and this information will appear in the

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foods can be cooked straight from frozen and this information will appear in the manufacturer’s instructions on the label. Where these instructions are not present you Draf

tmanufacturer’s instructions on the label. Where these instructions are not present you must assume that the product should be thoroughly defrosted before it is used. Draf

tmust assume that the product should be thoroughly defrosted before it is used.

When defrosting food items you must: Draft

When defrosting food items you must:

thaw them at the bottom of a refrigerator Draft

thaw them at the bottom of a refrigerator

keep raw and cooked items separate Draft

keep raw and cooked items separate

place a tray underneath the item to catch any liquid from the defrosting process Draft

place a tray underneath the item to catch any liquid from the defrosting process

A4TOPIC

Food safety practices and procedures There are a number of reasons to follow appropriate food and health and safety practices when working within the hospitality industry. One of which is the importance of avoiding food-poisoning outbreaks. Unlike other food safety issues, this is something that only becomes known after the event has occurred when it is too late to take steps to stop it. All you can do is investigate the cause and put procedures in place to prevent it happening again. It is much better to make sure that those procedures and practices are in place from the start.

By following good food safety practices and procedures, you are likely to:

• reduce the likelihood of a food poisoning incident/outbreak

• reduce any consequent harm to either the customer or the business

• be con� dent that all those working within the business are aware of food safety practices and procedures, and how to implement them.

The many bene� ts of following food safety practices and the drawbacks if they are not implemented, are identi� ed in Table 3.6.

Table 3.6 The bene� ts of following food safety procedures and the drawbacks of not doing so

Bene� ts of implementing food safety practices

Drawbacks of not implementing food safety practices

• Good reputation

• Happy, motivated workforce

• Effective use of resources

• Safe and secure working environment

• Good relationships with suppliers

• Unhappy customers

• Damage to reputation

• Negative publicity

• Unhappy staff

• Fines

• Prosecution

• Imprisonment

Your uncle is very impressed by the training materials you have produced. He would like you to give a presentation to the restaurant’s staff about the importance of complying with food safety procedures to maintain food safety and the consequences of not doing so.

Produce a presentation or report that explains the importance of following appropriate procedures to maintain food safety, the bene� ts of doing so, and the consequences of not complying when:

• storing food

• preparing food

• cooking food

• serving food.

Assessment activity 3.3 2A.M1 | 2A.D1

Tips • Use real articles and real news stories, or industry examples, of breaches of protocols (codes of correct behaviour).

• You could conduct interviews with staff working in the industry and use your � ndings to support what you are saying in your presentation.


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be con� dent that all those working within the business are aware of food safety

Draft be con� dent that all those working within the business are aware of food safety

practices and procedures, and how to implement them.

Draftpractices and procedures, and how to implement them.

The many bene� ts of following food safety practices and the drawbacks if they are not

Draft The many bene� ts of following food safety practices and the drawbacks if they are not

implemented, are identi� ed in Table 3.6.

Draftimplemented, are identi� ed in Table 3.6.

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The bene� ts of following food safety procedures and the drawbacks of not doing so

Draft The bene� ts of following food safety procedures and the drawbacks of not doing so

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safety practices

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safety practices

Good reputation

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Good reputation

Happy, motivated workforce

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Happy, motivated workforce

Effective use of resources

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Effective use of resources

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Safe and secure working environment Draf

tenvironment

Good relationships with suppliers Draft

Good relationships with suppliers

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• Unhappy customers

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Assessment activity 3.3Draft

Assessment activity 3.3

WorkSpace

Food Safety and Health and Safety in Hospitality UNIT 3

21

Think about it 1 List the documentation Nadia

will be required to provide to Environmental Health of� cers.

2 Identify the powers of an Environmental Health Enforcement Of� cer when carrying out a visit to a hospitality business.

3 Explain the bene� ts of compliance with food safety for the hotel and the consequences of poor practice.

Nadia Khan Assistant manager of a hotel restaurant I completed my BTEC Level 3 Diploma in Hospitality � ve years ago and joined my current company, a hotel, on a trainee management scheme. I’ve always enjoyed working in busy environments with lots of people, and I particularly like the customer-facing aspect of my job.

I’m responsible for a team of 12 people, which includes both full- and part-time staff. Although I have routine responsibilities and duties to complete, working in hospitality and catering is anything but routine.

My day starts with making sure that staff are ready for work, deliveries have been received and food preparation can proceed. I then check front-of-house to make sure that the correct set up for breakfast service is in place to open on time to customers. Once breakfast has been completed, it’s time to think about lunch and dinner. However, that’s just a small part of my job. I also have to deal with conferences, room service and maybe the occasional wedding or other function. There is no feeling as good as knowing that you and your team helped to make someone’s special day happen.

I also make sure that we comply with food safety and health and safety legislation. To make sure I was fully up to date with relevant legislation and requirements, I completed my Level 4 Food Safety Certi� cate. With food hygiene there’s always the risk that if something goes wrong it can have fatal consequences – and I wasn’t prepared to let that happen on my watch! To make sure that the whole team is as ef� cient as possible, I run regular training in food hygiene and its importance, and undertake spot checks in the kitchen environment. I then work with the head chef to make any necessary improvements. As the kitchen is the chef’s domain, I need good communication skills to ensure these suggestions are agreed and implemented. Sometimes I � nd myself having to be assertive to get things done.

Organisational skills are key to my job as I have to collate, update and make available the food hygiene documentation for both the kitchen and restaurant should Environmental Health Of� cers request it.

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Draftincludes both full- and part-time staff. Although I have routine

Draftincludes both full- and part-time staff. Although I have routine includes both full- and part-time staff. Although I have routine

Draftincludes both full- and part-time staff. Although I have routine

responsibilities and duties to complete, working in hospitality and

Draftresponsibilities and duties to complete, working in hospitality and responsibilities and duties to complete, working in hospitality and

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My day starts with making sure that staff are ready for work, deliveries

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My day starts with making sure that staff are ready for work, deliveries My day starts with making sure that staff are ready for work, deliveries

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My day starts with making sure that staff are ready for work, deliveries have been received and food preparation can proceed. I then check

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have been received and food preparation can proceed. I then check have been received and food preparation can proceed. I then check

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have been received and food preparation can proceed. I then check front-of-house to make sure that the correct set up for breakfast

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front-of-house to make sure that the correct set up for breakfast front-of-house to make sure that the correct set up for breakfast

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front-of-house to make sure that the correct set up for breakfast service is in place to open on time to customers. Once breakfast has

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service is in place to open on time to customers. Once breakfast has service is in place to open on time to customers. Once breakfast has

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service is in place to open on time to customers. Once breakfast has

Draftbeen completed, it’s time to think about lunch and dinner. However,

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been completed, it’s time to think about lunch and dinner. However, that’s just a small part of my job. I also have to deal with conferences, Draf

tthat’s just a small part of my job. I also have to deal with conferences, room service and maybe the occasional wedding or other function. Draf

troom service and maybe the occasional wedding or other function. There is no feeling as good as knowing that you and your team Draf

tThere is no feeling as good as knowing that you and your team Dr

afthelped to make someone’s special day happen. Draf

thelped to make someone’s special day happen.

I also make sure that we comply with food safety and health and safety Draft

I also make sure that we comply with food safety and health and safety Draft

legislation. To make sure I was fully up to date with relevant legislation Draft

legislation. To make sure I was fully up to date with relevant legislation

procedures to maintain food safety

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