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Food safety

We accept we have responsibilities for keeping to guidelines on food hygiene, handling and preparation of food for all authorised functions at our offices and schemes.

Local authority registration

Sheltered and supported housing 

Separate regulations apply to sheltered and supported housing schemes where food is prepared and served from communal kitchens. These kitchens are registered as food businesses and licensed by the local authority.

Care homes

All care homes providing food to tenants are registered as food businesses. Where our care homes are managed by managing agents, the managing agent or care provider is liable for compliance as a food business.


All our staff or volunteers preparing and serving food (other than tea, coffee and biscuits) from licensed kitchens must have a Basic Food Hygiene certificate. This certificate must be renewed at least every three years.

External caterers

Only registered food businesses should be used when external caterers provide food to be served on our premises. It is the caterers' responsibility to meet food safety requirements.

General guidance

Food handling

  • Always wash hands before touching food and always after using the toilet
  • Cover cuts and sores-no matter how small with visible waterproof dressings
  • Never cough or sneeze over food
  • Clean as you go
  • Keep kitchen equipment and utensils clean
  • Keep food clean, covered and either cold or piping hot
  • Separate raw and cooked foods
  • Keep your hands off food as far as possible
  • Keep the lid on any waste bin
  • Make sure that the Six steps to food safety notice is displayed in the kitchen area.

Advice for using a fridge

  • The fridge should be working between 1C & 5C
  • The temperature should be checked at least once every day
  • Food should be wrapped or put into suitable containers
  • Don't use out of date food-throw it in the bin.
  • Plenty of air space should be allowed round the food
  • Don't overload the fridge
  • Remember to close the fridge door
  • Don't put hot foods into the fridge
  • Remember to clean the fridge weekly and defrost if necessary.

Handling crockery and cutlery

  • Pick up plates by the rim
  • Pick up glasses by the base
  • Pick up knives, forks, spoons and cups by the handles.

Disposal of food

  • Food waste should be placed into a pedal operated bin, with strong disposable liner.
  • Make sure that waste bins are emptied regularly and cleaned inside and out frequently
  • Always wash your hands after handling waste
  • Meals which have been served hot must not be taken to people who are unable to attend events such as parties or lunch clubs. This is because we are unable to ensure that the food is safely re-heated.


  • Keep worktops and floor clean at all times
  • Clean up spillages immediately-don't leave it for "somebody else"
  • Clean equipment after use
  • All food handlers should be holders of a Food Handlers Hygiene Certificate obtained by attending a 1-day training course;
  • All food handlers will receive a refresher/update every 3 years and records maintained.

Reporting accidents and illness

Staff suffering from any infectious disease or any infection which is likely to cause food poisoning must be reported to the line manager immediately.

All personnel must be made aware of their responsibilities in this respect; staff will be excluded from food handling until clearance is given to return to normal work. They should also seek advice and guidance from the GP.

this page was last updated: 25/02/2011 16:08:00


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