catering services workbook [pdf - 5mb] - health facilities scotland

Catering Services Workbook 01

Catering ServicesA Workbook to record your training and personal development

© Health Facilities Scotland 2011

YoucancopyorreproducetheinformationinthisdocumentforusewithinNHSScotlandandfornon-commercialeducationalpurposes.UseofthisdocumentforcommercialpurposesispermittedonlywiththewrittenpermissionofHFS.

First published Summer 2011 byNHSNationalServicesScotlandHealthFacilitiesScotland3rdFloorMeridianCourt5CadoganStreetGlasgowG26QETel:[email protected]

In partnership withNHSEducationforScotlandThistleHouseOffice91HaymarketTerraceEdinburghEH125HD

CoordinatedbytheCateringServicesAdvisoryGroup,HealthFacilitiesScotland

HealthFacilitiesScotlandconsentstothephotocopying,electronicreproductionbyuploadingordownloadingfromwebsites,orothercopyingofthisdocumentforthepurposeofimplementationwithinNHSScotland.PermissionforuseofphotographyshouldbesoughtfromHealthFacilitiesScotland.


ContentsAbout this Workbook 2

Why this Workbook for Catering Services staff? 3

How to use this Workbook 4Before you start 4Completing Part A of the Workbook 5How this Workbook links with the Healthcare Support Worker Induction Standards 6Completing Part B of the Workbook 8Continuing your development 9

Part A. Recording knowledge and skills 13

1. Food safety and hygiene 14 1.1Personalhygiene 141.2Introductiontofoodsafety 161.3Protectingfoodfromcontamination 181.4Preventingbacteriafrommultiplying 231.5Destructionofbacteria 25

2. Health and Safety and maintaining the environment 27 2.1Wastemanagement 272.2Manualhandling 302.3Workplacehazards 322.4Dealingwithincidents 342.5Dealingwithsubstanceshazardoustohealthanddamagedequipment 362.6Personalsecurity 38

3. Providing a high quality service 40 3.1Nutritionalcare 403.2Workingwithpatientsandotherserviceusers 413.3Workingwithcolleagues 43

Part B. Additional and completion information 47The Food Poisoning Chain 47Hazard Analysis and Critical Control Points (HACCP) 48Other areas of education and training 49Statement of completion 49Continuing your development 49

2 Catering Services Workbook

About this WorkbookThisWorkbookisnotatrainingcoursebutitdoesprovideyouandyoursupervisorwithastructuredapproachtoassessing,developinganddemonstratingyourknowledgeandskills.ItcanalsoprovideevidenceforyourKSFPersonalDevelopmentPlan(PDP)andProfessionalDevelopmentReview(PDR).ItisexpectedthatyouwillbeabletocompletetheWorkbookwithin3-6monthsfromthestartdate.

ThisisyourWorkbookforyoutorecordthatyouhavesomeoftheknowledgeandskillsyouneedtocarryoutyourroleinthecateringteam.Therearespacesinwhichyouoryoursupervisorcanwritedownnotesandanswerstoquestions.

Youcanbeginbyfillinginyourdetailsanddescribingyourrole.

You

Name: .............................................................................................................................................................

Organisation: .................................................................................................................................................

Department: ..................................................................................................................................................

Date Workbook commenced: .......................................................................................................................

Your roleYoucanusethespacebelowtodescribethemaindutiesofyourjob.Itmightalsobeusefultomakesomenotesaboutaspectsofyourrolethatyouenjoy,thosethatyoudon’tenjoyandthosethatyoufinddifficult.

Main duties:

Aspects which are difficult:

Best aspects of the work:

Aspects I do not enjoy:


Why this Workbook for Catering Services staff?AhighqualityCateringServiceisanimportantpartofhealthcareandcanmakeabigdifferencetoapatient’sexperienceofNHSScotland.

Toplayyourpartinthatserviceyouneedtokeepyourknowledgeoffoodsafetyandnutritionuptodate,alongwithyourHealthandSafetyandcustomerserviceskills.Thisrequirestrainingandregularupdatesaboutnewmethodsandequipment.

IfallCateringServicesstaffcandemonstratethesameskills,tothesameminimumstandard,thencolleaguesandpatientscanfeelconfidentinthequalityoftheservicethattheyprovide.ThisWorkbookdescribesthethingsthatallcateringstaffshouldknoworbeabletodotocarryouttheirrole.

ThecompletedWorkbookalsoprovidesevidencewhichcanbeusedinKSFPDPandPDRprocesses.

BycompletingthisWorkbook,youwillbedemonstratingyourknowledgeandabilitiesandthecontributionyoumaketoCateringServices,helpingpatientsandotherstofeelconfidentthattheyarebeingcaredforinahealthyandnurturingenvironment.ItallowsyoutologyourknowledgeoftheFoodPoisoningChainandtherolethatyouhaveincontrollinghazardsatpointscriticaltofoodsafety.


How to use this WorkbookYoursupervisorwillhelpyoutoworkthroughthisbookandidentifyareasinwhichyourequirefurthertraining.Weusetheword‘supervisor’heretodescribethepersonwhowillsupportandmonitoryouruseoftheWorkbook.Thispersonmayormaynotbeyourlinemanager.

Before you start:MakesurethatyouhavetheKSFoutlineforyourpost.YoursupervisorwilldiscusswithyouhowthequestionsandtasksintheWorkbookrelatetotheKSFlevels/dimensionsintheKSFoutline.

LookthroughPartAandPartBoftheWorkbook.PartAcontainsthetasksandquestionsyouneedtocompletetodemonstrateyouhavetheappropriaterangeofknowledgeandskills.PartBhassectionsforyoutomakenotesaboutsomeofyourlearning.ItalsocontainsguidanceonwhattodoonceyouhavecompletedtheWorkbook.DiscusswithyoursupervisorhowyouwillcompletetheWorkbook.

Considerthetrainingyouhavealreadyreceived.Thiscouldincludeinductiontrainingwhenjoiningyourorganisation,anycoursesyouhaveattendedorlearningmanufacturer’sinstructionsforusingmachinery.Perhapsyouhavereceivedothertypesoftraining.

Usethequestionsbelowtomakesomenotesaboutwhatyouknowalready.YoursupervisorwillhelpyoutodecidehowthisappliestotheknowledgeandskillsrequiredinthisWorkbook.Theremaybesomeboxesthatyoucantickalready.

YoushouldspeakwithyoursupervisorabouthowtorecordthisinformationforyourKSFReview.Youmightrecorditone-KSForusingdocumentspreparedbyyourNHSBoard.

What training courses have you attended?

In the past year…

In the past five years…

What qualifications do you have that relate to your role (e.g. SVQ)?


Completing Part A of the WorkbookOnceyouhaveidentifiedwhichknowledgeandskillsyoustillneedtodemonstrate,yoursupervisorwillobserveyouasyougoaboutyournormalwork.ThetasksinthisWorkbookcanbeassessedinanyorder.Whenyoursupervisorishappythatyouhaveshowntherequiredlevelofskill,theywillrecordthisbysigningtheirinitialsagainstthetask.

Tasksmarkedwiththe iconarepracticaltasks.Thismeansthatyoursupervisorwillobserveyoucarryingoutthetasksintheworkplace.Othertasksaskyoutoanswerquestionsverballyandyouwillseethe iconandaspacewhereyoucanmakenotes.Thequestionsmayaskyouto:

• “State” or ‘Identify’ (e.g. State the temperature requirements for both chilled and frozen foods at delivery; Identify the main ‘vulnerable groups’ in relation to food poisoning.)Inthesequestions,youneedtogivestatementsoffact.Youcanmakenotestohelpyouinthespacewherethe iconappears.

• “Describe”(e.g. Describe the procedure for laundering work clothes/uniform).Here,youshouldgivecomprehensivedescriptionofaprocedureorprocess.Youneedtoprovideenoughdetailtoshowyoursupervisorthatyouknowexactlyhowtocarryoutthetask.Again,usethespacewherethe iconappearstomakenotes.

• “Explain”(e.g. Explain why we use a food safety management system).Thesequestionsaskyoutogiveexamplesofthingsyoudoandgivethereasonswhyyoudotheminthisway.Youcanusethespacewherethe iconappearstomakenotesofyouranswers.

Sometasksmaynotalwaysbeappropriatewithinyourroleandyoursupervisorcanwrite‘notapplicable’ifthatisthecase.

Onceyouhavecompletedthetasksandquestionstoanappropriatelevel,yoursupervisorwillinitialthe‘achieved’boxinyourWorkbook.WhenyouhavecompletedasectionintheWorkbook,thistoowillbesignedoffbyyoursupervisor.

Incaseswhereyoumayneedfurthersupporttodevelopaskillbeforeitcanbesignedoff,yoursupervisorcanrecordthatyouareprogressingtowardsreachingtherequiredskilllevel.

Ifyoudonotfeelconfidentinaparticulararea,youshouldseekadvicefromyoursupervisor.Itmaybethatyouhavenothadaccesstosufficienttrainingorthatyourworkingenvironmentdoesnotallowyoutodemonstrateyourknowledgeandskillsforotherreasons.ItisimportanttocompletethisWorkbookandthereforeimportanttoidentifyanydifficultiesyoumaybehaving.


How this Workbook links with the Healthcare Support Worker Induction StandardsAsamemberoftheCateringServicesteam,youbelongtothegroupofNHSScotlandstaffknownas‘healthcaresupportworkers’.Allhealthcaresupportworkershaveimportantrolesinensuringthedeliveryofsafe,high-qualityservicestopatientsandotherserviceusers.

InDecember2010,theScottishGovernmentintroducedmandatoryinductionstandardstoensurethatallnewhealthcaresupportworkersjoiningNHSScotlandmeetminimumstandardstoprotectthepublic.

IfyoustartedyourroleasahealthcaresupportworkerafterDecember2010,youmustcompletetheHealthcare Support Worker (HCSW) Workbook todemonstratethatyouhavetheknowledgeandskillsneededtomeetthestandards.Inaddition,allhealthcaresupportworkersareexpectedtoabidebytheHCSW Code of Conduct.

BymeetingthemandatoryinductionstandardsandabidingbytheCodeofConduct,healthcaresupportworkersdemonstratetheircommitmenttoprotectingallthosewhousetheservicesofNHSScotland.

How does this Workbook link with the HCSW Workbook?IfyoustartedyourroleasahealthcaresupportworkerinthecateringteamafterDecember2010,youshouldnormallycompletetheHCSWWorkbookwithin3monthsofstartingwork.WesuggestyoucompletethisbeforeyoubegintheCateringServicesWorkbook.

BycompletingtheHCSWWorkbook,youwillhaveansweredsomeofthequestionsandtasksinthisCateringServicesworkbook.Thismeansthatyoudonothavetodothemagain.


ThefollowingtableshowshowthequestionsinthisworkbooklinkwiththequestionsintheHCSW Workbook.

If you have answered this question in the HCSW Workbook…

then you have already answered this question in the Catering Services Workbook

1.1 2.6.2

2.1 1.1.1

2.2 1.1.3and1.1.4

2.3 1.1.2

2.4 1.1.7

2.5and2.6 1.3.16

2.7 2.2.1

2.8 2.2.4

2.9 2.1.1

2.10 2.1.2

2.11 2.4.3

2.12 2.3.5

3.1 3.3.1

3.2 3.3.2

3.3 3.3.3

3.4 3.2.2

3.6 3.2.4

3.7 3.2.5

4.7 3.3.6

FormoreinformationabouttheHCSWInductionStandardsandCodeofConduct,visittheHealthcareSupportWorkerToolkit.www.hcswtoolkit.nes.scot.nhs.uk/induction-standards--codes


Completing Part B of the WorkbookPartBallowsyoutologyourknowledgeoftheFoodPoisoningChainandtherolethatyouhaveincontrollinghazardsatpointscriticaltofoodsafety.Italsoprovidesastructureforyoutorecordanytrainingcourseswhichyouattend,andtoidentifyyourownlearningneeds.

The Food Poisoning ChainTheFoodPoisoningChainshowshowbacteriaispassedfromfoodtopersonandviceversa.

Foodpoisoning

bacteria

high-riskfood

time,moisture

andwarmth(5 - 63)

whenconsumed illlnesscan

contaminateThey multiply

if there is and can cause

Bacteriahavetotakeanumberofstepsalongthechainforaninfectiontobepassedon.Therearemanywayswhichyoucanbreakthechain–orstoptheinfection.AsyoucompletethesectionsofthisWorkbook,andassociatedtrainingprogrammes,youwillseehowyourrolegivesyouthenecessaryknowledgeandskillstobreakthischain,namelyto:

•preventcontamination•preventbacteriafrommultiplying•destroybacteriathatarepresent.

YoucanrecordexamplesofhowyoucanhelptobreaktheFoodPoisoningChaininPartBofthisWorkbook.

Hazard Analysis and Critical Control Points (HACCP)HazardAnalysisandCriticalControlPoints(HACCP)isafoodsafetymanagementsystemdesignedtoidentify,evaluateandcontrolfoodsafetyhazardswhicharesignificantforfoodsafetyateachstageintheprocess.Itusesapreventative,systematicapproachwhichrequiresmonitoringthefoodsafetyhazardsidentified,correctinganyerrorsthatoccuranddocumentingthewholeprocess.AdoptingafoodsafetymanagementsystembasedonHACCPprinciplesisalegalrequirementofallfoodbusinesses.CateringServicesstaffmustfollowallfoodsafetyprocedurescorrectlyandcomplywithfoodsafetylegislationtoensurethatfoodissafetoeat.

AsyoucompletethisWorkbook,youshouldbeabletoidentifytheelementsofyourrolethathelpcontrol,monitor,correct(wherenecessary)anddocumentfoodsafetyhazards.UsetheworksheetinPartBtorecordwhereinyourownpracticeyouapplyHACCPprinciples.

Other areas of education and trainingThissectionoftheWorkbookrelatescloselytoKSFCoreDimension2(Personal&PeopleDevelopment)Level1.YoushoulddiscusstheadditionallearningneedswithyoursupervisorandmakeanoteoftheseintheKSFdocumentsprovidedbyyourNHSBoard,orinyoure-KSFrecord.

Statement of completionWhenallofthesectionshavebeensignedyouwillhavecompletedtheWorkbookandyoursupervisorwillsigntheStatementofcompletiontorecordyourachievement.UsethisinyourPDPtodemonstratethatyouhaveachievedtherecognisedstandardsofamemberoftheCateringServicesteam.


Continuing your developmentCompletionoftheWorkbookdoesn’tmarktheendofyourlearningtobeaneffectivememberoftheCateringServicesteam.ThissectionoftheWorkbookprovidessomeinformationandguidanceonthenextstepsyoumightwishtopursueregardinglearninganddevelopment.

Part A.Recording knowledge and skills


Part A. Recording knowledge and skillsInthispartoftheWorkbook,youareaskedtorecordwhatyouknowandcandoinanumberofimportantareasofyourwork.

Forsomequestions,youwillbeobserveddoingtasksintheworkplace.Thesequestionsaremarkedwiththe icon.Yoursupervisorwillobservethesetasks.Allotherquestionswillbemarkedwiththe iconwhereyoucanmakenotesinthespaceprovided.Whenyouhavecompletedthequestionsandtaskssatisfactorily,yoursupervisororlinemanagerwillsigntheboxattheendofeachsection.

SometextitemshavebeenreproducedfromtheHCSWWorkbook(©NES2010)publishedbyNHSEducationforScotlandandarereproducedherewiththepermissionofNES.

1. Food safety and hygiene1.1Personalhygiene1.2Introductiontofoodsafety1.3Protectingfoodfromcontamination1.4Preventingbacteriafrommultiplying1.5Destructionofbacteria

2. Health and safety and maintaining the environment 2.1Wastemanagement2.2Manualhandling2.3Workplacehazards2.4Dealingwithincidents2.5Dealingwithsubstanceshazardoustohealthanddamagedequipment2.6Personalsecurity

3. Providing a high quality service3.1Nutritionalcare3.2Workingwithpatientsandotherserviceusers3.3Workingwithcolleagues


1. Food safety and hygieneTheCateringServicesteamplayavitalroleinensuringthatallfoodconsumedbypatients,staffandvisitorsissafetoeat.Itisimportantthatcateringstafffullyunderstandtheroleofpropercleaningoffoodareas,correctstorageandpreparationoffood,goodpersonalhygieneandhygienicworkingpracticestoensurethatpatientsandotherconsumersarenotatriskofillnessorinjuryfromthefoodeateninhospital.

1.1 Personal hygieneSuccessfulfoodsafetystartswithyourownknowledgeof,andattitudetowards,personalhygiene.

You can: Achieved

1.1.1 Givesomeexamplesofgoodpersonalhygieneandcorrectdresscode.Explainhowtheseaidthepreventionandcontrolofinfection. Initials

1.1.2 Demonstrateeffectivehandwashingtechnique. Initials

1.1.3 Explainwhyitisessentialtoreportrelevantpersonalillnesse.g.vomiting,diarrhoeaandotherinfections,toassistinthepreventionandcontrolofinfection.

Initials

1.1.4 Describetheproceduresforreportingpersonalillnesseslikelytobeinfectious. Initials


1.1.5 Describetheprocedureforlaunderingworkclothes/uniform. Initials

1.1.6 Listthemainlegalrequirementsofallfoodhandlerswithregardtopersonalhygienecontainedincurrentfoodsafetylegislation. Initials

1.1.7 Wearcorrectuniformforyourroletoensurecompliancewithallfoodsafetylegislationandyourorganisation’suniformpolicy. Initials

Completed

AreanyoftheaboveexamplesofhowyoucanbreakalinkintheFoodPoisoningChain?Doanyofthemdescribeacontrolpoint?Ifso,turntoPartBandwritethemdown.

Signed:..............................................................................................................Date:.............................................................


1.2 Introduction to food safetyYourroleistoensurehighstandardsoffoodhygienewithinthehospitalenvironment.Itisimportantthatyouareabletodemonstrateyourunderstandingoffoodhygieneanditsroleinthepreventionofillnessorinjury.AllfoodpremiseshavealegalrequirementtooperateafoodsafetymanagementsystembasedonHACCPprinciplesandtotrainstaffcommensuratewiththeirworkactivity.

You can: Achieved

1.2.1 Describetheactionsyoutaketomaintainhighstandardsoffoodhygiene. Initials

1.2.2 Describethebenefitsofhighstandardsoffoodhygiene. Initials

1.2.3 Explainwhyweuseafoodsafetymanagementsystem. Initials

1.2.4 Describethethreemaintypesoffoodsafetyhazardswhichcouldexistinyourareaandgiveanexampleofeach. Initials

1.2.5 Identifythemain‘vulnerablegroups’inrelationtofoodpoisoning. Initials


1.2.6 Statewhichtypeoffoodsafetyhazardwouldbeofgreatestrisktopatientsandotherserviceusersandwhy. Initials

1.2.7 Givethecollectivenameforbacteriawhichcausefoodpoisoningandotherfood-borneillness.Namethreetypesgivingexamplesofwheretheymaybefound.

Initials

Completed


Signed:..............................................................................................................Date:.............................................................


1.3 Protecting food from contaminationItisimportantthatallstaffengagedinfoodhandlingarefullyawareofhowcontaminationoffoodcanbepreventedatallstagesfromrawmaterialstofinishedproduct.

Food supply, delivery and storage

You can: Achieved

1.3.1 Explaintheimportanceofusingapprovedsuppliersforthesupplyofallfoodproductsandmaterials. Initials

1.3.2 Statethetemperaturerequirementsforbothchilledandfrozenfoodproductsatdelivery. Initials

1.3.3 Describetheprocedurestobefollowedupondeliveryoffoodstuffswithregardtotemperature,timeatambient,datecoding,quality,segregationetc. Initials

1.3.4 Describetheproceduretobefollowedwhereaproductfailstomeettherequiredstandardatdelivery. Initials

1.3.5 Describethestoragerequirementsforfoods,includingchilled,frozenandambientproducts. Initials


Segregation and preparation of food

1.3.6 Describethemainsourcesofbacterialcontamination. Initials

1.3.7 Explainthepurposeofhavingacolourcodingsystemanddescribethesysteminyourworkarea. Initials

1.3.8 Explainwhatismeantbytheterm‘crosscontamination’andhowthiscanoccur. Initials

1.3.9 Explainthedifferencebetween‘highrisk’and‘lowrisk’foodsandgiveexamples. Initials

Environmental hygiene

1.3.10 Describethemaincleaningagentsinyourworkareaandbrieflyexplainwhattheyareusedfor. Initials


1.3.11 Explainhowtheuseofthecorrectcleaningagentswillhelppreventandcontrolbacterialcontamination. Initials

1.3.12 Giveexamplesofinstructions,trainingandpolicieswithinyourdepartment,whicharerelevanttothepreventionandcontroloffoodsafetyhazards. Initials

1.3.13 Correctlyreplenishsuppliessuchashandtowels,liquidsoap,disposablecloth,etc. Initials

1.3.14 Describethekeyelementsofyourlocalcleaningschedule. Initials

1.3.15 Demonstratemethodsofcleaningworkareasandequipmentafteruse. Initials

1.3.16 Giveexamplesofthemainpiecesofequipmentyouuseinyourwork.Describeanddemonstratehowyouuseandstoreeachexamplesafely. Initials


1.3.17 Explaintheimportanceofmaintainingcleanequipment. Initials

1.3.18 Explaintheimportanceofmonitoringthecleanlinessofallfoodareas. Initials

1.3.19 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtocleaningtechniquesandmaintenanceofaclean,safeenvironment.

Initials

Pest control

1.3.20 Explaintheimportanceofkeepingallfoodareasfreeoffoodpests. Initials

1.3.21 Describethesignswhichindicatethatthereisaninfestationonthepremises. Initials

1.3.22 Namefourcommonpestsfoundinfoodpremises. Initials


1.3.23 Describetheprocedureforreportingpestinfestations. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


1.4 Preventing bacteria from multiplyingBacterianeedcertainconditionstogrowandmultiply.Yourroleistoensuretheseconditionsareadequatelycontrolled.

You can: Achieved

1.4.1 Describetheessentialrequirementsforbacterialmultiplication. Initials

1.4.2 Explainwhatismeantbytheterm‘dangerzone’andthesignificanceofthisincontrollingmultiplication. Initials

1.4.3 Statetheoptimumtemperaturerangeforbacterialmultiplication. Initials

1.4.4 Explaintheimportanceofminimisingthetimeduringpreparationthatchilledfoodsareallowedinambientconditionsanddescribehowthisisbestachieved.Pleasenotethatthisquestionfocusesonthepreparationoffood.

Initials

1.4.5 Correctlycheckanddocumentcoldfoodstorageandhotfoodstorage/servicetemperatures. Initials


1.4.6. Explaintheproceduretobefollowedwhereaproduct/storageunitisfoundtobeoutwiththerequiredtemperature. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


1.5 Destruction of bacteria

You can: Achieved

1.5.1 Describetwomethodsofdestroyingbacteria. Initials

1.5.2 Statetheminimumcoretemperaturetowhichfoodmustbecookedandtheconsequencesofundercooking. Initials

1.5.3 Explainthedifferencebetweencookingandeitherre-heatingorre-generation(whereapplicable)statingtheminimumacceptablere-heat/re-generationtemperature.

Initials

1.5.4 Correctlycheckanddocumentcooking,re-heatorre-generationtemperatures,whereapplicable. Initials

1.5.5 Explaintheproceduretobefollowedwhereaproductfailstomeettherequiredtemperature. Initials


1.5.6 Describetheprocedureforstorage/serviceoffoodinyourareafollowingthecooking,re-heatingorre-generationprocess. Initials

1.5.7 Whatarethetermsusedtodescribechemicalsusedinthecateringarea?Givethreeexamplesofhowthechemicalsareused. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


2. Health and Safety and maintaining the environmentHealthandSafetyknowledgeandskillswillbecoveredbyanumberofindividualswithinyourorganisation.Forexample,thoseresponsibleforfiresafety,incidentreporting,manualhandling,COSHH,etc.willprovideyouwithinformationandtrainingasrequired.Thereisalegalrequirementforlearninginsomeoftheseareas.

Thissectionallowsyoutorecordthatyouhavecompletedthistrainingandthatyouhavetheknowledgeandskillsyouneed.

2.1 Waste managementWasteisgeneratedinmanyformsandmanyofthemhavethepotentialtoharmstaffandpatientsunlessdealtwithcorrectly.Thespreadofinfectionthroughcontaminationandinjurycausedbysharpequipment(e.g.needles,brokenglassorknives)isanexampleofahazardthatyoushouldbeawareof.

You can: Achieved

2.1.1 Giveexamplesofthetypesofwasteyouneedtodisposeofinyourjob.Describetheproceduresyouneedtofollowwhendisposingofthewaste,andexplainwhytheseproceduresareimportant.

Initials

2.1.2 Demonstratetheproceduresforsafehandling,storageanddisposalofdifferenttypesofwaste. Initials

2.1.3 Explaintheproceduretobefollowedwhenobjectssuchasneedles,contaminatedcottonwool,medicationetc.arriveinthecateringdepartmentfromwardareasinfoodtrolleysorequipment.

Initials

2.1.4 Demonstratesafehandlinganddisposalofnon-clinicalsharpobjects. Initials


2.1.5 Describewhatyou,asafoodhandler,shoulddoafterhandlinganytypeofwastetopreventtheriskofcontamination. Initials

2.1.6 Describetheprocedureyouwouldfollowintheeventofaspillageofwaste. Initials

2.1.7 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtothesafesegregationandhandlingofwaste. Initials

Dealing with spillageSpillagecanposeanumberofrisks.Youshouldbeawareofsuchrisksandwhereapplicableinyourrole,beabletopreventorremovethem.

2.1.8 Describedifferenttypesofspillageyoumayhavetodealwith. Initials

2.1.9 Describetheactionyoushouldtakeintheeventofaspillagee.g.chemicals,oil,foodwaste. Initials


2.1.10 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtodealingwithspillage. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


2.2 Manual handlingManyworkingdaysarelosteachyearduetopain,strainorinjuriestotheback.Nearlyalljobsinvolvesomeformofmanualhandlingwhichincludeslifting,lowering,pulling,pushingandcarryingarangeofobjects.Useofpoortechniquestomovematerialsisthemostcommoncauseofinjuryatwork.

You can: Achieved

2.2.1 Givethreedifferentexamplesofmanualhandlingtasksyoucarryoutinyourareaofworkandexplainhowyoudothemsafely. Initials

2.2.2 Explainhowtoreportincidentsinvolvingmanualhandlingincludingnearmissesandwhythisisimportant. Initials

2.2.3 Explainwhatthekeyactionprinciplesofsaferhandlingare. Initials

2.2.4 Demonstratehowtoliftanobjectusingthekeyactionprinciplesofsaferhandling. Initials

2.2.5 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtomanualhandling. Initials


Completed


Signed:..............................................................................................................Date:.............................................................


2.3 Workplace hazardsSlips,tripsandfallsareknowntobeasourceofmajorinjuryintheworkplace.Thecateringenvironmentalsopresentsspecifichazardssuchashotandsharpobjects.Yourroleistominimisetherisksoftheseincidentshappeningtoyourselfandothers.

You can: Achieved

2.3.1 Describethreewaysofminimisinghazardsinyourworkarea. Initials

2.3.2 Demonstratesafeworkingpracticesthatminimiseslips,tripsandfalls(includingtheuseofhazardwarningsigns,cablesetc). Initials

2.3.3 Demonstratesafeworkingpracticesthatminimisethedangersofhandlinghotandsharpobjects. Initials

2.3.4 Describeandidentifysituationswhichmightpresentahazardtoyourselforothers. Initials


2.3.5 Describewhatyoushoulddoifthefollowingemergenciesoccurinyourworkplace:

1.afire2.asecurityalert3.aseriousaccidentinyourworkarea4.aminoraccident,wheresomeoneneedsfirstaid

Initials

2.3.6 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtoslips,tripsandfalls. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


2.4 Dealing with incidentsStaffandpatientsinahealthcareenvironmentareatriskofincidents,adverseeventsornearmisses.Thereareproceduresthatminimisetheriskofthemoccurring,orhelptodealwiththemiftheydooccur.Yourroleistobeawareof,recogniseandreportallincidentsorpotentiallyhazardoussituationsaccordingtoyourorganisation’spolicy.

You can: Achieved

2.4.1 IdentifythoseresponsibleforHealthandSafetyandriskassessmentinyourlocalarea. Initials

2.4.2 Describelocalproceduresforreportingaccidents,nearmissesorpotentialhazards. Initials

2.4.3 Give3examplesofrisksorhazardswhichyoumightmeetinyourjob.Describetheactionsyouwouldtakeifyouthoughtsomethingwashazardoustoyouand/orothers.

Initials

2.4.4 Statetheprocedureforreportingdamaged/brokenequipmentinyourarea. Initials

2.4.5 Workinawaythatminimisestheriskstohealthandsafetyintheworkplace. Initials


Completed


Signed:..............................................................................................................Date:.............................................................


2.5 Dealing with substances hazardous to health and damaged equipmentDuringthecourseofyourwork,youwillcomeintocontactwithsubstanceshazardoustohealthe.g.cleaningchemicals.Thesecanbeharmfultoyouandthosearoundyouiftheyarenotprepared,usedanddisposedofcorrectly.Manufacturers’instructionsand/orworkplacepoliciesmustbeadheredtoinordertominimisetherisksposed.

You can: Achieved

2.5.1 Selectandpreparetheappropriatecleaningchemicalsrequiredforspecifictasks. Initials

2.5.2 Statethechemicalsusedforcleaningovens,floors,worksurfacesandwashingupbyhand. Initials

2.5.3 Describetheprecautionstakenineachcasein2.5.2. Initials

2.5.4 Usecleaningsubstancescorrectlyinaccordancewithmanufacturers’instructionsand/orworkplacepolicies. Initials

2.5.5 Identifythepersontowhomyoushouldreportanydifferencesbetweenmanufacturers’instructionsandworkplacepolicies. Initials


2.5.6 IdentifythecorrectPersonalProtectiveEquipment(PPE)tobeusedwitheachcleaningchemical. Initials

2.5.7 IdentifythepersontowhomyoushouldreportwhenthecorrectPPEisnotavailable. Initials

2.5.8 Disposeofcleaningsubstancescorrectlyinaccordancewithmanufacturers’instructionsand/orworkplacepractices. Initials

2.5.9 Workinawaythatensurescompliancewithcurrentlegislationandpromotesbestpracticewithregardtousingsubstanceshazardoustohealth. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


2.6 Personal securityYoushouldbeawareofproceduresthatareinplacetoprotectyouandyourcolleaguesincludingyourownroleinensuringpersonalsafety/securityatwork.

You can: Achieved

2.6.1 Describeyourresponsibilitiesandthoseofyourlinemanagerregardingyourpersonalsecurityatwork. Initials

2.6.2 Describeatleast3thingswhichyoushoulddotoensurethatyourworkplaceissafeforpatients,otherstaffmembersandyourself. Initials

2.6.3 Describetheactionsyouwouldtakeifyouwereconcernedaboutyourpersonalsecurityorthesecurityofyourworkenvironment. Initials

2.6.4 Giveanexampleofsuspiciousbehaviour,describeasuspiciouspackageandidentifyanappropriatepersontowhomthisshouldbereported. Initials

2.6.5 Giveanexampleofa‘breachofsecurity’andhowtoreportit. Initials


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3. Providing a high quality service

3.1 Nutritional careGoodnutritionalcarecanmakeasignificantdifferencetopatientwellbeingandtheoverallpatientexperience.Knowledgeofbasicnutrition,alongwithgoodcustomerserviceskills,areessentialtoyourroleindeliveringhighqualitypatientcare.

You can: Achieved

3.1.1 Explaintheimportanceofnutritionalcareforthepatients’healthandwellbeing. Initials

3.1.2 Describethelocalprocedurefororderinganddeliveringfood/fluidtopatients. Initials

3.1.3 Describethelocalproceduresrelatingtomealandsnacktimesandfororderingmissedmeals. Initials

3.1.4 Describetheproceduretobefollowedfororderingspecialdiets,culturalrequestsetc.forpatients. Initials

Completed


Signed:..............................................................................................................Date:.............................................................


3.2 Working with patients and other service usersYourworkwillbringyouintoregularcontactwithpatientsandtheirvisitors.InadditiontogoodpracticeinfoodhygieneandHealthandSafety,thewayinwhichyoudealwithpeoplearoundyoucanmakeabigdifferencetotheserviceyouprovide.

Rememberthatwhenyouwearyouruniform,patientsandcolleagueswillrecogniseyouasamemberoftheCateringServicesteam.Actinginaprofessionalandresponsiblemannerwillhelptoinstilconfidenceintothosearoundyou.Presentingagoodimageofyourself,theCateringServicesteamandyourorganisation,knowinghowtocommunicatewithdifferentpeopleandunderstandingwhenyoushouldseekhelpareimportantaspectsofyourrole.

You can: Achieved

3.2.1 Presentapositiveimageofyourselfandtheservice. Initials

3.2.2 Statethreetypesofinformationthatyoushouldnotpassontoothersandexplainwhythisisimportant. Initials

3.2.3 Describehowapatient’sbehaviourmightbeaffectedbytheirconditionormedication.Chooseanexampleanddescribehowyouwoulddealsensitivelywiththesituation.

Initials

3.2.4 Youhaveadutytoworkinwayswhichrespectsotherpeopleʼsbeliefsandpreferences.Describeatleast3examplesofhowyoudothisinyourworkrole.

Initials


3.2.5 Giveanexampleofbehaviourwhichdiscriminatesagainstothers.Describetheactionyoushouldtakeifanothermemberofstaffactedinthisway.

Initials

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3.3 Working with colleaguesNHSScotlandreliesuponeveryoneintheCateringServicesteamtoworktogetherinaprofessionalandproductivemanner.Itisimportanttoknowwhatisexpectedofyou,whentoseekhelpfromyourcolleaguesandwhattypeofinformationshouldbepassedontothosethatneedtoknow.

You can: Achieved

3.3.1 Giveexamplesofthedifferentgroupsofpeopleyoucomeintocontactwithinyourrole,anddescribehowyourrolerelatestoeachgroup. Initials

3.3.2 Explainhowyoucommunicateeffectivelywithpeoplefromeachofthegroupsyouhavementionedin3.3.1.Youshouldthinkabouttheformsofcommunicationyouuseandhowyourstyleofcommunicationmightchangefromcasetocase.

Initials

3.3.3 Chooseanexamplefromyourworkofatimewhenyouhavehadtodealwithacommunicationproblemwithsomeonefromoneofthegroupsyouhavementionedin3.3.1.Describeindetailwhatyoudidtoovercometheproblem,andhowsuccessfulyouwere.

Initials

3.3.4 Accuratelyreportand/orrecordworkactivitiesaccordingtoorganisationalprocedures. Initials


3.3.5 Giveanexampleofinformationthatshouldbepassedontoyourlinemanager. Initials

3.3.6 Giveatleastthreeexamplesofwhereyouneedtheadviceorpermissionofyoursupervisororcolleaguesbeforetakingaction.Explainwhyyouneedthispermission/advice.

Initials

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Part B.Additional and completion information


Part B. Additional and completion informationInthispartoftheWorkbook,youcanrecordadditionalinformationwhichisimportantinyourroleasamemberoftheCateringServicesteam.Thisincludesinformationabout:

•howtheycanbreaktheFoodPoisoningChainintheirwork•foodsafetymanagementsystems•theirowntrainingneedsandcompletionoftraining.

The Food Poisoning ChainAtdifferentpointsinthisWorkbook,youareaskedtoidentifythestepsyoucantaketobreakthelinksintheFoodPoisoningChain.

Use this table to make notes about how your actions can help prevent food poisoning:

The link in the Food Poisoning Chain

Write down an example of this part of the chain which you might come across in your work

Write down an example of how you can break this link in the course of your work

Protectingfoodfromcontamination

Preventingbacteriamultiplying

Destroybacteriapresentinfood

Whenyouhavewrittensomethinginalloftheboxesthatapplytoyou,readthroughthemandusetheexamplestodescribebelowhowyou,asamemberoftheCateringServicesteam,canhelpstopfoodpoisoningoccurringinyourarea.

Completed

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Foodpoisoning

bacteria

high-riskfood

time,moisture

andwarmth(5 - 63)

whenconsumed illlnesscan

contaminateThey multiply

if there is and can cause


Hazard Analysis and Critical Control Points (HACCP)ThefoodsafetymanagementsystemknownasHACCP(orHazardAnalysisandCriticalControlPoints)isdesignedtoidentifyandcontrolhazardsatcriticalpointsinthefoodpreparationprocess.ItrequiresCateringServicesstafftoplayarolein:

•identifyingfoodsafetyhazards•controllingthem•monitoringthem•correctinganyerrorsthatoccurand•documentingtheprocess.

Alotoftheknowledgeandskillsthatyouhavedemonstratedareexamplesofoneormoreoftheseprinciples.AsyoucompleteeachsectionoftheWorkbook,considerwhichofthemcouldbeusedasexamplesofaHACCPprincipleandrecordthembelow.

Use this chart to note down how you apply HACCP principles in your own work:

HACCP principle Example from your own practice

Identifyingfoodsafetyhazards

Controllinghazards

Monitoringhazards

Correctinganyerrorsthatoccur

Documentingtheprocess

Completed

Signed:..............................................................................................................Date:...........................................................


Other areas of education and trainingAsyouworkthroughtheworkbook,youmightidentifyareaswhereyourequireadditionallearning.Youshouldmakesurethatyouplanandrecordyourlearning.YoucanspeakwithyoursupervisorsabouthowyoucanuseyourNHSBoard’sKSFPDP/PDRdocumentsandsystemstohelpyoudothis.Thesedocumentsandsystemswillhelpyouidentifyanytrainingneedsyouhave,andtrackhowyourknowledgeandskillsareimproving.

Statement of completionWhenyouhavecompletedtheWorkbookyoursupervisorwillsignbelowandissueyouwithaseparatecompletioncertificate.

Statement of completion

Name

Title

Signature

Date

Supervisor’sname

Continuing your developmentCompletionofthisWorkbookisademonstrationofthecapabilitiesthatyoucurrentlypossess.However,itisimportantthatyoucontinuetodevelopthesecapabilitiesandmaintainyourawarenessofgoodcateringpractice.Thereareanumberofwaystodothis.Forinstance,youcan:

•observethepracticeofanexperiencedcolleague•studylocalpoliciesoncateringstandards•familiariseyourselfwithnationalguidelines•exploreprintedoronlinesourcesofinformation•undertakecoursessuchastheHand Hygieneprogramme,whichisfreetoall

healthcareworkersinNHSScotland:www.nes-hai.info.

TheCleanliness Championsprogramme,forexample,isavailabletoallNHSstaffwhowishtoundertakespecifictraininginhealthcare-relatedhygiene.Yoursupervisorwillhavemoreinformationaboutthis.Usethisspacetoplanandmonitorthiswithyoursupervisorandtodemonstrateyourcommitmenttoongoinglearning.

First published Summer 2011 byNHSNationalServicesScotlandHealthFacilitiesScotland3rdFloorMeridianCourt5CadoganStreetGlasgowG26QETel:[email protected]

In partnership withNHSEducationforScotlandThistleHouseOffice91HaymarketTerraceEdinburghEH125HD

catering services workbook [pdf - 5mb] - health facilities scotland

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