Premises Assurance Model Safety Soft SAQ SS1 - with regard to catering services can your organisation evidence the following 09/08/17 Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

Guidance 1. Food Hygiene (England) Regulations 2006 2. Control of Substances Hazardous to Health 2002 3.Food Safety Act 1990 (Amended Regulations 2004) 4. HSG (96) 20 -Management of Food Hygiene & Food Services in the National Health Service 5. NHS Code of Practice for the manufacture, distribution and supply of food, ingredients and food related products 6. Regulation EC 852/2004 on the hygiene of foodstuffs 7. Food Service at Ward Level with Healthcare food and Beverage Service Standards - a guide to ward level services - 2007 8. Compliance with Healthcare Commission Core Standard 14 (Food) 9. Health Act 2006 Code of Practice for Prevention and Control of Health Care Associated Infections (Department of Health 2006) revised January 2008 10. Food Safety(England) Regulations 2005 Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

Guidance 11. Food Safety (Temperature Control) Regulations 1995 12. Health and Social Care Act 2008 (Regulated Activities) Regulations 2014 and CQC Guidance for providers on meeting the regulations 15(1) All premises and equipment used by the service provider must be - 15(1)(d) properly used, 15(1)(e) properly maintained, and Providers must make sure that they meet the requirements of relevant legislation so that premises and equipment are properly used and maintained. See Annex A for relevant legislation. The provider’s Statement of Purpose and operational policies and procedures for the delivery of care and treatment should specify how the premises and equipment will be used. There should be suitable arrangements for the purchase, service, maintenance, renewal and replacement of premises (including grounds) and equipment. These arrangements must make sure that they meet the requirements of current legislation and guidance, manufacturers’ instructions and the provider’s policies or procedures. Providers must have operational policies and procedures and maintenance budgets to maintain their equipment, buildings and mechanical engineering and electrical systems so that they are sound, operationally safe and exhibiting only minor deterioration. Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

SAQ Evidence 1) Policy & Procedures ISO Award Does the Organisation have a current, approved Policy and an underpinning set of procedures that comply with relevant legislation and published guidance? ISO Award PP(13)154 Food Hygiene Policy Quality Manual Protected meal times procedure Food Strategy 2) Roles and Responsibilities Does the Organisation have appropriately qualified, competent and formally appointed people with clear descriptions of their role and responsibility which are well understood? Catering Job descriptions PP(13)154FoodHygienePolicy Facilities Manager Job description 3) Risk Assessment Has there been a risk assessment undertaken and any necessary risk mitigation strategies applied and regularly reviewed? Datix - Loss of computerised system RA2240 Emails for product recall Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

SAQ Evidence 4) Maintenance Monika Freezer Are assets, equipment and plant adequately maintained? Monika Freezer Monika graph Screenshot of temperatures Add Service contract details PPM 5) Training and Development Does the Organisation have an up to date training and development plan in place covering all relevant roles and responsibilities of staff, that meets all safety, technical and quality requirements? Caterings Training Register ISO Quality Manual Mandatory Training August 2016 - update 6) Resilience, Emergency & Business Continuity Planning Does the Organisation have resilience, emergency, business continuity and escalation plans which have been formulated and tested with the appropriately trained staff? Business Continuity - Catering MAJAX Policy Business Continuity tabletop exercise - Catering Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

Food Hygiene Inspection Report ISO 9001 2008 Certificate SAQ Evidence 7) Review Process Is there a robust annual review process to assure compliance and effectiveness of relevant standards, policies and procedures? Food Hygiene Inspection Report ISO 9001 2008 Certificate ISO audit details, corrective notices and audit plan Business Continuity Plans - Post Test Report - Catering 8) Costed Action Plans If any ratings in this SAQ are 'inadequate' or 'requires moderate or minor improvement' are there risk assessed costed action plans in place to achieve compliance? Costs can be entered below. Programme Bit about us to set the context Bit about PAM and how it works WSFT experience Resources

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