01.03 Kitchen

General safety

• Doors to the kitchen are kept always closed.
• Children do not have unsupervised access to the kitchen.
• Children are not taken to the kitchen when meal preparation is taking place.
• Staff do not normally take tea breaks in the kitchen unless there is no alternative, in which case, tea-breaks are not taken in the kitchen when food is being prepared.
• Wet spills are mopped immediately, floor sign’s displayed.
• Mechanical ventilation is used when cooking.
• A clearly marked and appropriately stocked First Aid box is kept in the kitchen.

Cleanliness and hygiene

Staff follow the recommended cleaning schedules in Safer Food Better Business (SFBB).

• Floors are washed down at least daily.
• All work surfaces are washed regularly with anti-bacterial agent.
• Inside of cupboards are cleaned monthly.
• Cupboard doors and handles are cleaned regularly.
• Fridge and freezer doors are wiped down regularly
• Ovens/cooker tops are wiped down daily after use; ovens are fully cleaned monthly.
• If dishwashers break down, washing up done by hand is carried out in double sinks, where available, one to wash, one to rinse.
• Where possible all crockery and cutlery are air dried.
• Plates and cups are only put away when fully dry.
• Tea towels, if used, are used once. They are laundered daily.
• Any cleaning cloths used for surfaces are washed and replaced daily.
• There is a mop, bucket, broom, dustpan, and brush set aside for kitchen use only.
• Any repairs needed are recorded and reported to the manager.
• Chip pans are not used.

Further guidance                                                                       

Safer Food Better Business: Food safety management procedures and food hygiene regulations for small business: www.food.gov.uk/business-guidance/safer-food-better-business

 

This Policy was created by Suzannah Arnfield on 1^st June 2024

Reviewed by Niamh Herron Date 03/06/2024