Purpose

The purpose of a food safety and hygiene policy in catering operations divisions is to ensure that all food handling, preparation, and service activities are carried out in a safe and hygienic manner. These policies are designed to protect the health and well-being of consumers by preventing the occurrence of foodborne illnesses and other food-related hazards.

Scope

The scope of a food safety and hygiene policy typically covers all aspects of food handling, preparation, and service within the organization.

Exception

Exceptions to food safety and hygiene practices in catering operations divisions are situations where standard practices cannot be followed due to unforeseen circumstances or constraints. These exceptions are temporary and should be managed carefully to minimize risk.

Policy Rationale

The policy rationale for food safety and hygiene in catering operations is grounded in the principles of public health, legal compliance, consumer confidence, and economic sustainability.

Implementation

• Policy Development: Develop a comprehensive food safety and hygiene policy that outlines the organization’s commitment to ensuring food safety and hygiene standards are met. The policy should include guidelines for food handling, personal hygiene, cleaning and sanitizing, temperature control, allergen management, and pest control.
• Training and Education: Provide training and education to all staff members on the organization’s food safety and hygiene policy. This should include training on proper food handling practices, personal hygiene, cleaning and sanitizing procedures, and other relevant topics.
• Documentation and Record-Keeping: Maintain accurate records of food safety and hygiene practices, including cleaning schedules, temperature logs, and staff training records. Documentation helps demonstrate compliance with food safety standards and can be useful in case of audits or inspections.
• Implementation of Procedures: Implement procedures for food handling, personal hygiene, cleaning and sanitizing, temperature control, allergen management, and pest control as outlined in the food safety and hygiene policy. Ensure that these procedures are followed consistently by all staff members.
• Monitoring and Compliance: Regularly monitor food safety and hygiene practices to ensure compliance with the organization’s policy. This may include conducting internal audits or inspections to identify areas for improvement.
• Continuous Improvement: Continuously review and update the food safety and hygiene policy based on feedback, changes in regulations, or new information. Seek input from staff members and stakeholders to improve the effectiveness of the policy.
• Communication: Communicate the organization’s food safety and hygiene policy to all stakeholders, including staff, suppliers, and customers. Ensure that everyone understands their role in maintaining food safety and hygiene standards.
• External Audits and Inspections: Participate in external audits and inspections by regulatory agencies or third-party auditors to assess compliance with food safety and hygiene standards. Use the findings to improve practices and procedures.

Review

This policy will be periodically reviewed to ensure that it remains effective and compliant with regulations and can ensure that catering operations maintain high standards of food safety and hygiene and comply with regulations.

Acknowledgment

All employees are required to read, understand, and comply with provisions outlined in this policy.

MSSB/OPS/POL/01
Rev: 0