At Community Kitchen Winterton we prioritise the health and wellbeing of our community by adhering to the highest standards of food safety throughout all process steps. Our dedicated team of volunteers are trained in best practices to ensure that every meal served is not only delicious but also safe for consumption. We conduct regular inspections and maintain rigorous hygiene protocols to create a welcoming environment where everyone can enjoy home cooked meals with peace of mind.

Our process steps are:

1. Purchase, receive, collect
2. Storage
3. Preparation
4. Cooking
5. Hot holding
6. Cooling
7. Reheating
8. Service

 All Saints’ Church is a registered food provider with North Lincolnshire Council Environmental Health Department and will receive regular inspections of the food preparation areas.  After inspection, a star rating will be issued that reflects the standard. The kitchen volunteers responsible for the preparation of food (the cooks), regularly refers to the ‘Safer Food Better Business’ document ensuring the kitchen at All Saints’ reflects on its practice.

The cooks will understand the principles of Hazard Analysis and Critical Control Point (HACCP) which is set out in the Safer Food Better Business document.

The cooks will have regular training on food safety and all certificates awarded will be displayed in the food preparation area, along with posters and other signage appropriate to the area. Posters and signs will ensure that the chef, all staff members, students and volunteers using the area follow the same basic rules when preparing food. 

When using the food preparation area, the cooks and permitted volunteers will use the right equipment i.e. correct chopping board. 

The head cook will never let any more than 5 members of permitted volunteers in the kitchen at any one time as overcrowding can be dangerous. 

Only the cooks and permitted volunteers are allowed in the kitchen and food storage areas – no member of the public is to have access to these areas during food preparation times and only then when authorized.  

The cooks completes basic opening and closing checks on the kitchen daily.

The cooks will record the refrigerator and freezer temperature daily, at the start, during and the end of the kitchen operating hours.

The cooks monitors the temperature of high risk foods on completion of cooking process and records in the log book.

Personal Hygiene:

Personal hygiene is an important part of food hygiene and applies to every
person who works in food handling areas. Personal hygiene includes personal cleanliness and the use of suitable protective clothing. If personal hygiene house rules are not applied, food may be exposed to the risk of contamination.
Below is a list of rules all cooks and permitted volunteers will follow within the setting: 

Personal Cleanliness

• Hands will be washed thoroughly before starting any work in the food preparation area, before handling food, after using the toilet, after handling raw foods or waste, after every break, after eating and drinking, after cleaning and after blowing their nose.
• Hair will be tied back and or covered with a protective hat.
• Food handlers will not spit, sneeze or cough over food.
• Food handlers will not smoke in food preparation areas.
• Cuts and sores will be covered with protective dressing.
• Jewellery will be kept to a minimum when preparing and handling food.

Clothing

•  All permitted volunteers working in the food area will wear clean and suitable clothing.
• Clothing must be kept clean and should be changed and laundered
  regularly in order to protect the food they are preparing.

 

Reporting illness or exclusion:

Anyone within All Saints’ that may handle food or enter the food preparation area, will have a duty to report any illnesses that they have, have had or may have been in contact with that may present a hazard to food safety. They will be excluded from food handling until they have fully recovered.

Anyone within All Saints’ must also report if anyone in their household is suffering from diarrhoea, stomach upset or vomiting. This disclosure may result in them being excluded from performing duties in the food preparation area for a short period of time.

If any child or adult that consumed food prepared at All Saints’ then has been diagnosed with food poisoning by a GP and it seems possible that the source of the outbreak is All Saints’, the manager will contact the Environmental Health Department and the Health Protection Agency and will comply with any investigation.

Policy Date August 2025
Next Review Date: August 2026