1. Top Tips for a Safe Room 13th May 2017
Add a poll to the screen:
Role in school
Key stages taught
Subjects taught
Have you got a food background? If not, please tell us what your previous specialism was.
Barbara Rathmill
Senior Associate
Food Teacher’s Centre

2. Tops Tips
Food Safety
Personal Safety
Organisation
Documentation

3. Food safety and hygiene
Storage of ingredients
Time and temperature controls
Storage of finished products
Due Diligence
Personal Hygiene

4. Personal Safety Hygiene and Safety Routine Bag storage
Storage of ingredients
Handwashing
Hair tied back
Clean aprons (PPE)
Clean tea towels and dishcloths
Clean and tidy work space
Waste disposal
Storage of finished products
Clean and tidy room at the end

5. Bag Storage
Risk assessments require that you consider the risk of bringing outside items into a food handling area, and assess whether this is high risk and what the likelihood of contamination may be.  This includes pupils bags and coats.

6. Handwashing
Before food handlers start preparing or cooking food, they must always wash their hands, with hot soapy running water.
Washing helps to remove dirt and microbes.
We all need to wash hands before, during and after cooking - keep your hands clean at all times.

7. Organisation – the room
labelled in cupboards and drawers (with words and images), e.g. saucepans, mixing bowls, grater;
available on the work surfaces, e.g. kettles, weighing scales;
in cutlery trays, holding basic equipment, such as vegetable knifes, peelers and spoons;
in tubs, trays or holders, allowing you to know exactly the number of items going out/in, e.g. knife block;
placed out before the lesson, as it might be a specialist piece of equipment or kept locked in a cupboard, e.g. food processor,

8. Organisation – Ingredients
Your school will have its own policy on ingredient provision.
Some schools provide all students' ingredients,
Others charge a small fee and provide the ingredients
(with students on free school meals being exempt) and
Some have a policy of students bringing in their ingredients from home.
If you do not, then you should work with the Senior Management
Team in the school to devise one.  
You will need to make sure you have sufficient
fridge storage for ingredients and the final products

9. Organisation – Cleaning Equipment
Make sure washing-up bowls, liquid and
clean cloths are out at the start of every lesson.

10. Department Documentation as part of Due Diligence
Be familiar with Health and Safety policy
Be aware of legislation
Make sure Risk Assessments are in place
Ingredient records
Details of learners allergenic or dietary requirements
Cleaning Schedules
Data Sheets (COSHH record sheets )
Training Records
Daily fridge/freezer temperature record sheets

11. Legal requirements
When considering food safety in the classroom, teachers and schools must take into account:
The Food Safety Act 1990
Health and safety at Work Regulations 1999
General Food Hygiene Regulations 1995 onwards
The Control of Substances Hazardous to Health Regulations Approved Code of Practice and Guidance, 2005.

12. Legal requirements
Another important document is the Code of practice produced by the Design and Technology Association:
BS4163:2007 Health and safety for design and technology in schools and similar establishments – Code of practice
Health and Safety checklist for Classroom

13. Legal requirements
Legally, a ‘food business’ must demonstrate due diligence. In the business world this would mean:
A food business must be able to demonstrate that it has done everything within its power to safeguard consumer health.
This equates to the classroom:
A …………. must be able to demonstrate it has done everything in it’s power to safeguard ………… health.

14. Risk Assessments and Food Safety Policies
General – room
Ingredients
Equipment
Activities

15. HACCP – Hazard Analysis Critical Control Points
Controls
Ingredients
Contamination
Store at correct temperature. Check date codes
Chilled Storage
Contamination multiplication
0°-4°C
Dry Storage
Spoilage
Pest infestation
Frozen Storage
-18°C
Food Preparation
Good hygiene practices
Cooking
Survival of bacteria
Ensure thoroughly cooked >75°C
Reheating
Reheat 75°C
Cooling food
Rapid cooling, refrigeration

16. Risk Assessment School name: Date of risk assessment:
Type of injury: 5=Death, 4=serious injury, 3=moderate injury, 2= minor injury, 1= no injury. Likelihood of injury: 5= extremely likely, 4=very likely, 3=likely, 2= very unlikely, 1= extremely unlikely.
Colour Coding- Low Risk- 1-8, Medium Risk- 9-16, High Risk
What are the Hazards?
Who might be harmed and how?
Control
Impact
How bad it if it goes wrong?
Likelihood How likely is it to go wrong?
What is the risk? (Impact x Likelihood)