Stepping into Management Knowledge

Food Safety Training

3.15

ASK QUESTION TO GROUP: Why is it essential that you don’t come to work if you are suffering from vomiting or diarrhoea? CONFIRM CORRECT ANSWER:   These could be symptoms of food poisoning that could easily be passed on if you are preparing/serving food or serving drinks  It is a legal requirement that we do not put our guests at risk ASK QUESTION TO GROUP: What procedure should you follow if you are suffering from vomiting and/or diarrhoea? CONFIRM CORRECT ANSWER :   Report it to the duty Manager  See a doctor if you suspect food poisoning  Do not return to work until you have been free from symptoms for at least two days.

Management Responsibilities All team members to be trained in personal hygiene accordingly to the Food Safety training policy

Employment Medical Questionnaires are to be completed by new team members and held in their personnel files

Make available a white coat and hat for personnel carrying out short term kitchen duties.

Ensure that the Visitor Health Questionnaire is completed by anyone entering the kitchen who has not been trained to L3 Food Safety

Check that all team members wash their hands at appropriate times and that they maintain good standards of personal hygiene

Ensure that all team members adhere to the Back to Work Policy and complete the correct Absence (illness) Self Certification/ Return to Work Interview form on return to work for filing.

Manager to record training

Safety Assurance March 2016

Food Safety 3.15