Food Safety Policy and Procedures: Version 1

Food Safety Policy and Procedures

Version 1

Contents

Page Section Description

2 1 Introduction

2 2 Intended Scope

3 3 The Crib Sheet
3 3.1 Cross-Contamination
3 3.2 Cleaning
3 3.3 Chilling
3 3.4 Cooking
3 3.5 Management
3 3.6 Summary Notes

Appendix A – Food Safety Register

 
1. Introduction
This policy and the procedures will be reviewed on a regular basis (maximum period of 24 months)

The prime responsibility for the content lies with the Food Safety Lead, Sue Cunliffe. Other Leads will be supervised for specific areas of food processing.

Any queries and/or suggestions about the policy should be addressed to Andrew (Andy) Kay (Trustee Policy Custodian).

The Pastor (currently Alan Marsden) will be included in the circulation of any relevant communications between the Food Safety Lead and relevant others.

This document was created in October 2025 and was agreed by the Trustees at their December 2025 meeting.

A copy of the policy will be maintained on the Church website. A hard copy may be requested via the Church Secretary.

2. The Intended Scope

The Policy and Procedures are primarily based on a document produced by the Food Standard Agency, the ‘Safer Food Better Business for Retailers’ pack.

The Food Safety Lead will use the above document to provide detailed guidance to those who are responsible for food preparation.

The Food Safety Lead has also produced a Crib Sheet (see Section 3, below) which provides guidance for those who are primarily casual helpers in providing the Church’s food-related services.

This document should be read – and acknowledged by the signing of the Food Safety Register (see Appendix A) – by all who are involved with the food-related services that we provide.
 
3. The Crib Sheet

3.1 Cross-Contamination

• Keep raw and ready-to-eat food separate
• Use separate chopping boards/utensils
• Wash hands before and after handling raw food
• Clean and disinfect surfaces and equipment regularly
• Store raw meat/fish below ready-to-eat food in the fridge

3.2 Cleaning

• Follow ‘clean as you go’ practice; wipe up spills immediately
• Wash equipment, utensils, and surfaces with hot water and detergent, then disinfect
• Clothes: Use disposable ones at all times
• Pay attention to high-risk areas: handles, switches and taps

3.3 Chilling

• Keep fridges at 0-5C
• Freezers at -18C or below
• Never leave food at room temperature for more than two hours
• Date-label and rotate stock (first in, first out)

3.4 Cooking

• Cook poultry, minced meat, rolled joints, and kebabs all the way through
• Check with a probe thermometer: 75C for 30 seconds
• Reheat foods once only
• Keep hot food at 63C or above if not serving immediately
• Key temperatures
• Fridge 0-5 C
• Freezer -18C
• Cooking/reheating above 75C
• Hot holding 63C

DANGER ZONE 5-63C

3.5 Management

• Keep daily checks on each day the kitchen is in use (fridge/freezer temperatures, cleaning record, opening checks)
• If unsure, ask leads, all volunteers will be trained /overseen by designated leads
• Record and report signs of pests
• Record breakages

3.6 Summary Notes

A folder to record temperatures, cleaning, breakages will be kept on top of the microwave. Please complete these details before and at the end of each session the kitchen is in use.

All Food Safety information, including the Register, is stored in a blue box in the right-hand side of the store cupboard in the kitchen; it is on the right-hand side as you enter the kitchen via the stairs.

Any injuries should be recorded in the Accident Book. The Church Secretary will guide you to it and, if necessary, will guide you through the process.

The Church Secretary holds copies of food hygiene certificates.
 
APPENDIX A - FOOD SAFETY REGISTER

To be completed after reading the Food Safety Policy
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