1. Premises Assurance Model
Safety Soft
SAQ SS1 - with regard to catering services can your organisation evidence the following
09/08/17
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2. 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
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
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3. 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.
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4. 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
s for product recall
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5. 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 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
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6. 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 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.
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