This document provides guidelines for food handling and storage at a catering service. It outlines 14 steps in the food processing cycle from receipt to serving. It then details policies on protective clothing for food handlers and delivery areas. The largest section provides specific instructions on receiving, storing, and handling different food items to prevent contamination and protect food quality. These include storage temperatures and timelines for meat, dairy, canned goods, bread and more. The document aims to ensure food safety through proper hygiene and storage practices.

1. PCH – HFO Catering Services
Technical Analysis
Prepared by Yasir Karam – Dec 2012

2. StepsFood Processing
Food
Receipt
Storing
Food
Prepari
ng Food
Cooking
Food
Serving
Food
Food
Inspection

3. Food Protective Guide

4. PROTECTIVE CLOTHING1. All personnel involved with food handling must wear clean protective
clothing.
2. Protective clothing must be changed daily and more often if soiled.
3. Protective hats and hair nets must be worn to ensure hair and dandruff
do not contaminate food or surfaces.
4. Protective clothing should only be worn for catering duties.
5. Hair must not be combed while wearing protective clothing.
6. Visitors must wear appropriate clean protective clothing and
headcoverings when visiting food areas.
7. Clean hats and coats should be available at the entrance to the kitchen
for the use of visitors. A notice must be displayed asking all visitors to
wear protective clothing.
8. The Catering Manager/Senior Person on duty must ensure that
protective clothing is worn correctly, and that clean protective clothing
is stored hygienically.
9. All persons, including catering staff, nurses and patients working in
food areas or serving food, should wear clean, washable, light colored
overclothing in order to protect the food from contamination.
10. All personal outside clothing, shopping bags, handbags and other
personal items must be left outside the food room, in the cloakroom or
in lockers provided.
11. Jewelry must not be worn except a plain ring or sleepers for
piercedears. Clip-on earrings should not be worn.
12. All catering personnel must wear suitable clean footwear.
13. Works or maintenance personnel must wear appropriate protective
clothing. Adequate control must be taken of tools and equipment, eg
screws to avoid any possible risk of food contamination.

5. Delivery Areas
The Catering Manager will ensure the following:-
• The surface should be even and impervious with provision for a water standpipe,
tap and hose reel. Necessary repair to be reported to the Estates Department.
• Keep it clean and free of waste material and any risk infestation and
contamination.
• Food must not be left open to possible contamination. Arrangements must be
made to ensure it is left in a secure area free from all risk.
• The Food Hygiene Regulations state that “a person shall not, in or about any
forecourt or yard, place any food lower than 18 inches from the ground unless it is
adequately protected from risk of contamination”.
• Trade outers are considered to provide adequate protection.

6. Receipt of Raw Food

7. Receipt of Goods
• All goods received are checked against the relevant purchase specifications for Quality, Quantity and
Temperature, and in the case of packaged goods, shelf life e.g. best before/use by dates.
• Different types of food are kept separately i.e. raw and cooked.
• Date-coded products received give a sufficient life span for intended use i.e. minimum 5 days with the
exception of sandwiches which must have a 2 day shelf life.
• All goods are free from obvious contamination.
• Canned goods are not damaged, leaking, rusty or “blown”. All such items must be labelled as ‘rejected’
and stored in a segregated area.
• All packaging and containers are free from damage and possible pest infestation.
• Frozen food and frozen prepared meals are supplied below - 15°C and the receiving temperature checked
using a between pack temperature probe and recorded on a Frozen Food Delivery Acceptance Sheet
• Raw chilled food i.e. all raw meat, bacon, ham, poultry etc. is supplied at or below + 5°C and the
temperature upon receipt checked using a digital probe thermometer and recorded on a Raw Meat
Delivery Acceptance Sheet
• Cooked chilled meat i.e. pies, quiches, cooked meat, dairy produce is supplied at or below + 5°C and the
temperature on receipt checked using a digital probe thermometer and recorded on a Chilled Food
Delivery Acceptance Sheet.
• Prepared sandwiches are supplied at or below + 5°C and the temperature upon receipt checked using a
digital probe thermometer and recorded on.
• Prepared Sandwiches Delivery Acceptance Sheet.
• Scales must be thoroughly cleaned between the weighing of different foods, particularly raw meat and
poultry.
• Containers used for the receipt, storage or distribution of goods are kept scrupulously clean and dry.
• All deliveries of food not required for immediate consumption must be date marked before being placed
into storage. No food should be left unattended in corridors.

8. Storage of Food

9. Storage of Food
• Raw materials and partially prepared foods are open to the risk of decomposition, infection
and contamination.
• Remove the outer packing of goods away from any open part or exposed food to avoid the
risk of physical contamination e.g. staples.
• Rotate stock properly so that older stock is used first – ‘FIRST IN – FIRST OUT’
• Do not over-stock the store – this hinders cleaning, makes stock rotation more difficult and
can encourage pests.
• Store all goods off the ground on racks or shelving of an imperious material.
• Ensure the storage area is dry, cool, clean, well lit, well ventilated and proofed as far as it is
practicable against rodents and other pests. An operating temperature of + 8°C should be
aimed for in non-refrigerated storage areas.
• All opened goods should be kept in labelled storage containers which should be thoroughly
washed out and dried each month or when required.
• All food must be checked weekly for quality, date code and shelf life and signs of infestation
by rodents or insects.

10. Storage of Bread
• Keep in a cool, well ventilated storage area to arrest mold formation.
• Put bread on racks of impervious material and rotate stock according to the
supplier’s date code system so that old stock is used before new.
• If 33 surplus bread is frozen for later use, date code with date of freezing.

11. Storage of Canned Goods
• Remove cans from outers on delivery to check any cans which have leaks, rust
spots or have become badly dented.
• Date stamp all cans on receipt to assist stock rotation.
• Check labeling on canned meats and fish for storage recommendations.
• They must be kept refrigerated if this is stated on the label.
• Canned goods must not be stored for longer than the following recommended
times:
– Rhubarb 9 months
– Pasteurized canned meats 9 months
– Fruit Juice, milk products 1 year
– New potatoes, soft fruit 18 months
– Baked beans, vegetables, soups and ready made meals 2 years
– Fish in oil, smaller canned meats or meat products 5 years
• Do not over-stock as this hinders cleaning and makes stock rotation more difficult.
• Canned goods stored past their ‘Best by Date’ must be disposed of and the
Catering Manager informed.
• Pasteurized canned meat must be stored under refrigeration below + 5°C.
• The Supplier must be contacted and a condemnation note obtained in respect of
all goods which deteriorate after receipt.

12. Storage of Flour and Cereals
• Store sacks of flour and cereals off the floor in a damp free environment and
inspect them regularly for signs of contamination and infestation.
• Date stamp all sacks on receipt to assist stock rotation.
• Where necessary after opening, store the goods in impervious mobile containers
with tight fitting lids. Record the ‘use by’ date sequence. All containers must be
labeled with their contents.
• Thoroughly clean and dry the containers monthly or each time they are emptied.

13. Storage of Fresh Fruit and Vegetables
• Store in a dry, cool and well ventilated area away from other goods. A
chilled room temperature of below + 8°C is quite satisfactory. Some foods
such as fresh apples and bananas will turn brown if kept below + 3°C.
• Most peeled, prepared vegetables need to go in a refrigerator. If in doubt,
refer to the supplier’s instructions. Inspect goods daily and remove any
deteriorated items.
• Store fresh fruit and salad items on racks made from impervious material
to allow air to circulate freely. Ensure the lowest shelf of the rack is at least
18 inches from the ground.
• Where potatoes and root vegetables are stored in the sacks they are
delivered in but away from other foods, make sure they are placed on
duckboards or low racking of an imperious material – but high enough for
the floor to be cleaned e.g. 8 inches.

14. Storage of Milk, Dairy Products and Fats
• Keep milk, cream and yoghurts which are high-risk foods separate from all
raw products and under refrigeration at + 5°C or below.
• Store fats and cheeses under refrigeration at + 5°C or below and away
from strong smelling foods that could taint them. The use of bulk fat
should be discouraged in favor of individually wrapped 250gm/500gm
packets.

15. Storage of MeatFresh Meat
• On arrival the temperature of the meat must not exceed + 5°C when tested
with a digital probe thermometer. All meat must be effectively wrapped to
prevent leakage or any contact with other foodstuffs.
• Following correct receipt all meat must be stored immediately in RED
containers, the container date coded and placed in a refrigerator operating
at between -1°C to + 1°C and used within the use by date.
• Where it is necessary to store fresh meat with other foodstuffs, raw meat
must be stored in enclosed containers below all other foods
FRESH MEAT PRODUCTS (COOKED)
• On arrival the temperature of raw meat products e.g. Grosvenor, pork pies
• and quiches, must not exceed + 5°C when tested with a digital probe
thermometer. All products must be effectively wrapped to prevent contact
with any other foodstuffs.
• Following correct receipt, all fresh meat products must be stored
immediately in a holding refrigerator operating at + 5°C or under. All such
products must be consumed within their ‘best before’ or ‘use by’ dates as
indicated on the manufacturers wrapping.
• UNDER NO CIRCUMSTANCES should these products be subjected to
freezing
FRESH MEAT PRODUCTS (RAW)
• On arrival the temperature of raw meat products e.g. bacon, sausages,
black pudding etc. must not exceed + 5°C when tested with a digital probe
thermometer. All products must be effectively wrapped to prevent contact
with other foodstuffs.
• Following correct receipt all raw fresh meat products must be placed in a
lidded container and stored under refrigeration at between - 1°C to + 1°C.
• All fresh meat products must be used within four days of receipt.
• UNDER NO CIRCUMSTANCES should meat products be refrozen.

16. Storage of Frozen Meat Products
• On arrival the temperature of frozen meat products must be
below - 15°C when tested with a between pack probe
thermometer. All products must be effectively wrapped to
prevent contact with other foodstuffs.
• Following correct receipt all frozen meat products must be
dated coded and stored in a deep freeze operating at - 18°C
for a storage period of not exceeding three months or - 25°C
for periods of three months or longer.

17. Storage of Fresh Poultry
• On arrival the temperature of the fresh poultry must not exceed a
temperature of + 5°C when tested with a digital probe thermometer. All
poultry must be effectively wrapped to prevent seepage or contact with
other foodstuffs.
• Following correct receipt all fresh poultry must be stored immediately in
RED lidded containers, the container dated coded and place in a
refrigerator operating at between - 1°C to + 1°C and used within four days
of receipt.
• Where it is necessary to store fresh poultry with other foodstuffs, raw
poultry must be stored in enclosed containers below all other foods.

18. Storage of Ice Cream
• On arrival the temperature of the ice cream must be below - 15°C when tested
with a digital probe thermometer. The product should be effectively wrapped or
boxed and must show no evidence or poor storage or handling.
• Following correct receipt and date coding of the boxes the ice cream must be
stored in a deep freeze cabinet operating at - 20°C and the storage period must
not exceed three months.

19. Storage of Raw Eggs
• On arrival all eggs must be effectively boxed and show no evidence or poor storage
or handling.
• It is essential to establish that the packaging date stated on the boxes corresponds
with the period of delivery in accordance regulations.
• Following correct receipt eggs must be stored under refrigeration at + 5°C or
below, away from other products to prevent any cross contamination.
• Its recommended that fresh eggs should not be stored in excess of 16 days i.e.
from the date of packaging.

20. Refrigerators Guidelines
• Multiplication of most common food poisoning bacteria is slowed down at temperatures below + 5°C. However, some
molds and food spoilage bacteria can still grow and multiply even though at a reduced rate.
• Refrigeration will not keep food fresh indefinitely, nor will it prevent some pathogenic bacteria from multiplying slowly
– these include Listeria monocytogenes and Yersinia enterocolitica.
• No open food should be stored in a refrigerator, all foods must be decanted into an appropriate storage container,
covered with a lid or clingfilm, foil or greaseproof paper. All items should have a label with the item and date of
production/storage.
• Food must be checked daily to ensure its “use by” date has not been exceeded.
• Food must not be stored directly against the cooler unit or food be packed so tightly so that cool are is prevented from
being circulated.
• Catering refrigerators must operate between + 1°C and + 4°C with the exception of raw meat refrigerators which
should operate between – (minus) 1°C and + 1°C.

21. Refrigerators Guidelines - Continued
• Even if refrigeration/freezer equipment is on a computerized system, it should be checked manually at
least on a daily basis. If not on a computerized system the equipment must be temperature checked twice
daily using a food stimulant. Temperatures and times taken should be recorded on the appropriate form
provided by the Catering Manager. The temperature should be taken during normal operational use and
not immediately before loading, or immediately after loading. The stimulant must be changed weekly.
• The refrigerator door must not be left open longer than necessary.
• Food must not be stored directly on the floor of walk-in refrigerators or cold rooms.
• Each refrigerator should be labeled with its designated use and temperature range of operation.
• Wherever possible, raw and cooked foods should be stored in separate refrigerators, where this is not
possible due to space limitations it is preferable to designate and label opposite sides of the refrigerator as
to their use. If there are still restrictions, high risk areas cooked food must be stored on the top shelves.
• Cooked foods must be refrigerated within 90 minutes of the end of the cooking process. Blast chillers
should be used whenever possible. Hot food must never be placed directly into a fridge.
• Refrigerators should be cleaned daily. If there is no automatic defrost cycle, the refrigerator must be
defrosted weekly.
• Door to refrigerators must have intact seals. If these are torn they must be replaced as soon as possible.
The seals should be kept clean at all times.
• Where thermographic indicators are fitted to refrigeration, these must be checked daily and changed on a
weekly basis.

22. FREEZER/REFRIGERATOR BREAKDOWNS
• The most likely cause of breakdowns are mechanical failure or a mains power fault.
Unless the door or lid is opened for any length of time, the insulation material will
maintain the temperature of a freezer for several hours. Once food defrosts inside
a closed cabinet, it begins to deteriorate in quality and safety.
• Once a breakdown is discovered the duty supervisor in whose area the defective
unit is sited must notify the Facility Department immediately (weekends the
Engineer is on call). The temperature of the food must be checked and if the
temperature has not risen above the following the food may be placed in another
unit:
– Frozen prepared meals - 13°C
– Frozen meat or fish - 13°C
– Frozen vegetables - 10°C
– Ice Cream - 13°C
– Refrigerated food + 7°C
• The Catering Manager should examine all food which has been in a breakdown. If
food has risen above the temperature in (b) above, partly thawed meat or fish
products can be completely thawed and used immediately. Frozen vegetables,
dairy produce and ice cream must be discarded once details of losses have been
recorded.

23. Defrosting Raw Meat
• In the defrosting process meat must be removed from its wrapping and
defrosted in a lidded container to prevent spillage or contamination of
other foods. The defrosting process should be carried out naturally in a
refrigerator or a designed raw food room with an air temperature not
exceeding + 10°C, or a rapid thaw cabinet following manufacturers
instructions.
• Once the temperature of the product has reached + 3°C, it must be
treated as fresh meat and stored under refrigeration at between – (minus)
1°C and + 1°C. (BRI now + 4ºC
• Under NO circumstances should meat be cooked from a frozen state and
once defrosted should never be refrozen in a raw state.

24. DEFROSTING RAW FROZEN POULTRY
• In the defrosting process, the poultry must be removed from its wrapping and defrosted in a
lidded container. The following rules for handling raw frozen poultry must be followed:-
• Always keep separate from other foods.
• Thaw completely – the legs should be pliable and the cavity area free from ice crystals.
• If giblets are present remove as soon as possible and discard. This aids the thawing process.
• If the poultry is not to be cooked immediately, it must be stored in the designated
refrigerator at between - 1°C and + 1°C and must be cooked within 24 hours.
• Cook thoroughly to ensure a minimum core temperature in excess of + 80°C.
• All equipment, utensils, work surfaces in contact with the defrosting process of poultry must
be treated as contaminated (this includes hands) and therefore must be washed/sanitised.
• UNDER NO CIRCUMSTANCES should poultry be cooked when frozen.
• UNDER NO CIRCUMSTANCES must the defrosting process be carried out by immersing the
frozen poultry in water.
• UNDER NO CIRCUMSTANCES should defrosted poultry be refrozen in its raw state.
• IT IS ALSO VITAL THAT STAFF REMEMBER THAT THE SAME FOOD POISONING ORGANISMS
ARE PRESENT ON FROZEN MEAT, FROZEN MEAT PRODUCTS ANDFROZEN POULTRY AS ARE
TO BE FOUND ON FRESH MEAT AND POULTRY. HANDS MUST BE EFFECTIVELY WASHED
BEFORE AND AFTER HANDLING THESE PRODUCTS.

25. DEFROSTING FROZEN FISH
• Before commencing the defrosting process, the fish must be removed from its wrapping an
placed in a BLUE lidded container to prevent contact with any other foods. The defrosting
process must not be speeded by the use of heat. Once the fish has reached a temperature of
+ 3°C it must be stored in a refrigerator operating at no more than + 5°C, and cooked within
24 hours.
• On arrival the temperature of the frozen fish must be below - 15°C when tested with a
between pack probe thermometer. Frozen fish must be effectively wrapped and must show
no evidence of poor storage or handling.
• Following correct receipt all frozen fish must be stored in a deep freeze operating at - 18°C
for a storage period of not exceeding three months or - 25°C for periods of three months or
longer.
• All frozen fish is to be date coded prior to storage.

26. Food Preparation

27. Poultry Preparation

28. Fish Preparation

29. Roast Meat Preparation

31. Lamb Slaughter Guide

32. PREPARED ITEMS SUCH AS LASAGNE, COTTAGE PIE …etc

33. SANDWICHES

34. LIQUID - CUSTARD AND CREAM FILLED PUDDINGS

35. Food Serving

36. Food Service Guidance
• Where steel insulated trays are used
it is essential that these are
transported to the ward as soon as
possible.
• Whether food is pre-plated or
supplied in bulk, it is essential that
the heated food trolleys maintain the
correct temperatures in the heated
and cold compartments.
• Heated food trolleys should be pre-
heated to reach +80°C. Trolleys must
maintain the food at a temperature
above + 63°C on the journey
between the Catering Department
and the ward or department and 0°C
to + 5°C in the cold compartment.
• Heated cupboards must maintain
food above + 63°C.
• Hot food must be served within 1½ hours of having been prepared ready for the
consumer
• Distribution trolleys must be cleaned of spillages after every use and thoroughly
cleaned weekly.

37. Food Service Guidance – Cont.
• Salads, sandwiches and cold desserts must be transported in insulated or
refrigerated containers. Regular checks must be made to ensure that the
correct temperatures are maintained between the kitchen and ward or
department.
• Cold food and dairy products should be covered and kept in the refrigerator
or the chilled display cabinet at a temperature below + 5°C. Ice cream should
be kept in a separate freezer and individually wrapped. If bulk ice cream is
served, utensils must be kept clean during service and the containers must be
kept covered.
• Utensils, work surfaces, cooking and call order equipment and display units in
staff dining rooms must be maintained in a hygienic condition at all times.
The same principles apply in the dining room as in the rest of the Catering
Department.
• The Catering Manager must check the temperature of all this equipment
regularly and keep detailed records in accordance with Temperature Control
and Recording guidelines.
• All crockery and glass should be inspected and chipped or cracked items must
be discarded immediately. Whenever glass or china has been shattered near
open food, the food should be discarded if it is likely to be contaminated and
the whole area thoroughly cleaned to remove all fragments
• Food capable of supporting microbial growth held in hot storage and
subsequently not consumed must be dispersed of.

38. Food Inspection

39. The Four Lines

40. LINE A
FLOW DIAGRAM -
HAZARD ANALYSIS
FOOD DISHES THAT
ARE SERVED COLD

41. LINE B
FLOW DIAGRAM
HAZARD ANALYSIS
FOOD DISHES THAT
ARE SERVED HOT

42. LINE C
FLOW DIAGRAM HAZARD ANALYSIS
FOOD DISHES THAT ARE COOKED,
CHILLED AND SERVED COLD

43. LINE D
FLOW DIAGRAM HAZARD ANALYSIS
FOOD DISHES THAT ARE COOKED,
CHILLED AND REHEATED

44. Line A

50. Line B

55. Line C

61. Line D

69. Cleaning Guide

70. Cleaning Inspection Chart

73. Sorry if it was a bit boring….