1. Portreath Surf Life Saving Club Kitchen Policy and protocol

2. Kitchen use policy Policy shows that we have considered food safety legislation!

3. Induction and recording  Food safety guidelines will be adhered to at all times by volunteers to ensure the safety and well-being of club members and the general public.  Volunteers are required to have read; asked appropriate questions; and understood the information contained within the Food Standards Agency: Safer food, better business for caterers folder as part of induction training – copies can be made available for this purpose, please ask an executive committee member.  Volunteers will have a guided explanation of general kitchen use and storage from a nominated executive committee member before commencement of food preparation.  Volunteers are required to sign the relevant forms within folder under ‘staff training’ when they have received basic induction training.  Volunteers with Food Safety Qualifications will provide a copy of their certificate for inclusion in folder.  Diary entries; cleaning schedule; ordering of foodstuffs; delivery and recording of suppliers will be overseen by club operations manager.  The responsible person opening the kitchen on each session is required to complete opening and closing checks and must complete diary entry for that day.

4. Operational conditions  Food safety guidelines will be adhered to at all times by volunteers to ensure the safety and well-being of club members and the general public.  Volunteers should not enter kitchen if suffering from vomiting or diarrhoea (48 hours exclusion please).  All volunteers must wash hands before starting to work with food; wear an apron if handling unwrapped food; be clean and tidy; remove outside clothing or coats; take off jewellery and watches; and tie hair back if appropriate.  There will be no smoking in the kitchen area.  There will be no eating in kitchen area.  Volunteers must avoid touching face, coughing or sneezing over food.  All cuts must be covered with brightly coloured waterproof dressings.  No young people under the age of 16 years in kitchen.  No animals in kitchen.  Volunteers must leave kitchen in tidy and clean condition which is ready for next session.

5. Kitchen protocols Protocol shows we are endeavouring to follow food safety legislation

6. Opening checks Check all volunteers have read, understood, asked questions as appropriate of trained volunteer and signed staff training record – if not to do this now Check fridges and freezers are working properly (temperatures should be <8 0 C for fridges and around 18 0 C) - any problems recorded in diary entry Check the equipment you will be using is working properly - any problems must be recorded in diary entry. Anyone volunteering in the kitchen area must remove outside coats/clothing and hang outside kitchen; clean aprons or disposable aprons to be put on All food preparation areas wiped with disposable wipes or with a clean cloth and cleaning spray (materials stored under dishwashing sink) Check there are plenty of hand washing and cleaning materials (soap, paper towels, cloths, etc)

7. Closing checks Ensure that all unused food is either stored appropriately or disposed of Check food storage and dispose of any food past its ‘use by’ date All tea towels and aprons are placed in laundry bin for washing All disposable cloths are disposed of All waste and bins to be removed and new bin bags put into bins – new bags under dishwashing sinks All electric plugs (with exception of freezer and fridges) are switched off and removed from sockets Complete diary entry, making any relevant notes of usage, and sign – it is imperative that we have traceability and a record of accountability Doors to alcohol storage and kitchen door locked with master key (requirement of bar licence)