Top Tips for a Safe Room 13th May 2017 Add a poll to the screen: Role in school Key stages taught Subjects taught Have you got a food background? If not, please tell us what your previous specialism was. Barbara Rathmill Senior Associate Food Teacher’s Centre Barbara.Rathmill@foodteacherscentre.co.uk

Tops Tips Food Safety Personal Safety Organisation Documentation

Food safety and hygiene Storage of ingredients Time and temperature controls Storage of finished products Due Diligence Personal Hygiene

Personal Safety Hygiene and Safety Routine Bag storage Storage of ingredients Handwashing Hair tied back Clean aprons (PPE) Clean tea towels and dishcloths Clean and tidy work space Waste disposal Storage of finished products Clean and tidy room at the end

Bag Storage Risk assessments require that you consider the risk of bringing outside items into a food handling area, and assess whether this is high risk and what the likelihood of contamination may be.  This includes pupils bags and coats.

Handwashing Before food handlers start preparing or cooking food, they must always wash their hands, with hot soapy running water. Washing helps to remove dirt and microbes. We all need to wash hands before, during and after cooking - keep your hands clean at all times.

Organisation – the room labelled in cupboards and drawers (with words and images), e.g. saucepans, mixing bowls, grater; available on the work surfaces, e.g. kettles, weighing scales; in cutlery trays, holding basic equipment, such as vegetable knifes, peelers and spoons; in tubs, trays or holders, allowing you to know exactly the number of items going out/in, e.g. knife block; placed out before the lesson, as it might be a specialist piece of equipment or kept locked in a cupboard, e.g. food processor,

Organisation – Ingredients Your school will have its own policy on ingredient provision. Some schools provide all students' ingredients, Others charge a small fee and provide the ingredients (with students on free school meals being exempt) and Some have a policy of students bringing in their ingredients from home. If you do not, then you should work with the Senior Management Team in the school to devise one.   You will need to make sure you have sufficient fridge storage for ingredients and the final products

Organisation – Cleaning Equipment Make sure washing-up bowls, liquid and clean cloths are out at the start of every lesson.

Department Documentation as part of Due Diligence Be familiar with Health and Safety policy Be aware of legislation Make sure Risk Assessments are in place Ingredient records Details of learners allergenic or dietary requirements Cleaning Schedules Data Sheets (COSHH record sheets ) Training Records Daily fridge/freezer temperature record sheets

Legal requirements When considering food safety in the classroom, teachers and schools must take into account: The Food Safety Act 1990 Health and safety at Work Regulations 1999 General Food Hygiene Regulations 1995 onwards The Control of Substances Hazardous to Health Regulations 2002 - Approved Code of Practice and Guidance, 2005.

Legal requirements Another important document is the Code of practice produced by the Design and Technology Association: BS4163:2007 Health and safety for design and technology in schools and similar establishments – Code of practice Health and Safety checklist for Classroom www.data.org.uk/for-education/health-and-safety/

Legal requirements Legally, a ‘food business’ must demonstrate due diligence. In the business world this would mean: A food business must be able to demonstrate that it has done everything within its power to safeguard consumer health. This equates to the classroom: A …………. must be able to demonstrate it has done everything in it’s power to safeguard ………… health.

Risk Assessments and Food Safety Policies General – room Ingredients Equipment Activities

HACCP – Hazard Analysis Critical Control Points Controls Ingredients Contamination Store at correct temperature. Check date codes Chilled Storage Contamination multiplication 0°-4°C Dry Storage Spoilage Pest infestation Frozen Storage -18°C Food Preparation Good hygiene practices Cooking Survival of bacteria Ensure thoroughly cooked >75°C Reheating Reheat 75°C Cooling food Rapid cooling, refrigeration

Risk Assessment School name: Date of risk assessment: Type of injury: 5=Death, 4=serious injury, 3=moderate injury, 2= minor injury, 1= no injury. Likelihood of injury: 5= extremely likely, 4=very likely, 3=likely, 2= very unlikely, 1= extremely unlikely. Colour Coding- Low Risk- 1-8, Medium Risk- 9-16, High Risk- 17-25 What are the Hazards? Who might be harmed and how? Control Impact How bad it if it goes wrong? Likelihood How likely is it to go wrong? What is the risk? (Impact x Likelihood)