Required Actions

Key Audit Baselines

Food hygiene training is delivered to all food handlers

1. Staff and Prisoners involved in domestic cleaning are trained and conversant with the Cleaning Manual.Weight 2 Ref. ISO 9001; SLA 2.16.22. Food handlers engaged in the food business are supervised, trained and certified in food hygiene matters commensurate with their work activities.Weight 3 Ref. ISO 9001; SLA 2.12.1

All food supply, transport and storage arrangements must comply with relevant food safety legislation

3. Where local contracts are let, supplier appraisals are carried out and recorded.Weight 2 Ref. ISO 9001; SLA 2.9.3, 2.154. All delivery vehicles are checked and recorded as fit for purpose at the point of delivery.Weight 2 Ref. Food Safety Regulations.5. All food deliveries are checked for suitability against the relevant user specification and records are kept.Weight2Ref. Government Accounting Chapter 30.2.Central Unit on Purchasing Guidance – CUP 22

All catering stock must be properly brought to account

6. An accurate recording of all food purchases is in operation.Weight 2 Ref. ISO 90017. A maximum of 21 days stockholding is permitted and stock rotated to ensure issue on a first in first out basis.Weight 2 SLA 2.20.38. Complete and accurate stock records are maintained.Weight 2Ref. Government Accounting Chapter 30.2.Central Unit on Purchasing Guidance –CUP9. An independent stocktake is carried out at least annually.Weight 2

All food facilities, processes and practices must comply with relevant food safety legislation

10. All food storage facilities are clean and pest free.Weight 3Ref. Food Safety Regulations (FSR)11. Records of temperatures are maintained and monitored.Weight 3Ref. FSR; ISO 900112. The kitchen is deep cleaned every 12 months.Weight 2Ref. SLA13. Arrangements for cleaning all food areas are published and complied with.Weight 2Ref. Cleaning Manual.14. A pest control contractor is appointed and pest control systems are in operation.Weight 3Ref. FSR; SLA 2.17.115. Clean protective clothing is worn by all food handlers at all times whilst on duty and working with food.Weight 3Ref. FSR; ISO 900116. Cold food is stored at +5o C or less and is transported to food service points in containers capable of maintaining that temperature, or it is consumed within 4 hours of leaving refrigerated storage.Weight 3Ref. FSR; SLA 2.4.117. Hot food is served at or above 63o C.Weight 3Ref. FSR; SLA 2.4.118.Where prisoners are permitted to prepare their food in areas other than in the main kitchen, preparation areas are hygienic, properly maintained by residential staff / in-charge officer, and monitored by the Local Catering Manager.Weight 3Ref. FSR; SLA 2.16.419. Waste material is removed from all food preparation areas after each food service and food trolleys returned to main kitchen within 1 hour.Weight 2Ref. FSR; SLA 2.24

Catering management systems must ensure a high standard of menu is delivered economically

20. All purchases in the menu cycle are costed and are within a set budget.Weight 2Ref SLA21. Where foodstuffs are bought away from Central Contracts, the Catering Services product quality specification is applied.Weight 2Ref. ISO 9001; SLA.22. Supplier performance is assessed, documented and reported to Catering Services.Weight 1Ref. SLA23. Meal specifications are published for each main course menu item.Weight 1Ref. SLA24. All food orders and stocks are linked to planned menus.Weight 1Ref. SLA

There must be a multi-choice, pre-select menu, which includes healthy options and reflects prisoner’s preferences

25. Mealtimes are agreed with the Governor and the Director of Operations and published locally.Weight 1Ref. SLA26. If the gap between the evening meal and breakfast exceeds 14 hours and prisoners are locked up in the evening, establishments provide an additional snack and hot drink for consumption later than the evening meal.Weight 2Ref. SLA27. Formal surveys of prisoners’ views concerning food preferences are carried out and published every six months.Weight 1Ref. SLA28. There is a multi-choice, pre-select menu system in operation for both the lunchtime and evening meal.Weight 1Ref. SLA29. Religious, cultural and medical dietary needs are met.Weight 3Ref. Prison Rule 82(1)30. A menu cycle of between two and five weeks duration is in operation.Weight 1Ref. SLA31. There are healthy option choices marked on all pre-select menus.Weight 1Ref SLA

A fully documented Hazards Analysis Critical Control Points (HACCP) system showing daily monitoring of time and temperature control must be in operation

32. Temperature control and monitoring procedures of all food processes are in operation.Weight 3Ref. FSR; HACCP33. All food is stored correctly in conditions according to its type.Weight 3Ref. FSR; HACCP

Prisons must maintain high standards in the presentation and serving of food to prisoners

34. Catering managers compile, cost and operate standardised recipes.Weight 2Ref. SLA35. The time lapse between the completion of cooking process and commencement of service shall not exceed 45 minutes.Weight 3Ref. SLA 2.23.336. There is a portion control system in operation.Weight 2 Ref. SLA.

There is a joint responsibility between the Catering manager and unit manager to ensure wing serveries are cleaned to an acceptable standard contained in an agreed cleaning schedule

37. Meat, vegetables and fruit are offered daily; poultry and fish at least twice weekly.Weight 1Ref. SLA38. Food waste from the point of service is returned to the kitchen within one hour of the end of service, it is monitored, recorded costed and analysed.Weight 1Ref. SLA39. Wing serveries are cleaned after each meal has been served.Weight 2Ref. SLA40. A daily recorded survey of food quality is made by a member of Senior Management at the time of service.Weight 2Ref. Standing Orders 2.2

There must be regular independent inspections of the food production and servery arrangements

41. A member of Senior Management makes a recorded inspection of the food areas at least once per week.Weight 2Ref. SLA

There must be fully tested contingency plans in place to feed prisoners in the event of serious incidents or kitchen destruction

42. Establishment Senior Management ensure all relevant staff are aware of and conversant with all catering contingency plans.Weight 3Ref. SLA, Contingency Planning Standard.43. A tabletop exercise is carried out at least once a year, appraisals and any revisions to be agreed between local client and catering manager and amendments written into future contingencies.Weight 1Ref. SLA

STAFF MESSESAll Baselines in relation to food storage, hygiene and stock control must be adhered to

44. Compliance in baselines relevant to food storage, hygiene and stock control must be achieved in the staff mess.Weight 3Ref: Catering Standard45. Cash must be handled and accounted for in accordance with procedures laid down by FMS.Weight 2Ref: Government Accounting Manual