TRAINING HOUSE RULES

Describe
  • Control Measures and Critical Limits
• Monitoring including frequency
 

New staff will receive the house rules immediately to read and sign within one
New Staff Training including
week of commencing employment at The Spinney Lane Nursery School.
Induction
New staff will complete Level 2 Food Safety within 3months of commencing
employment at The Spinney Lane Nursery School.

One member of staff will be monitored and evaluated by another member of

staff during the preparation of food for 20minutes every 3months. Feedback will
Supervision of Staff
be given and any appropriate actions, i.e. further training, put in place. The P.T.
will oversee the monitoring process.

Retraining Staff will be responsible for retraining, as required. Senior Management will
monitor, as required.

 
Senior Management will ensure that all Food Hygiene Certificates are valid.
Refresher Training
Retraining will be booked to avoid lapses in certification.

 
All staff will be expected to complete Level 2 Food Safety training
Vocational and Formal Training

Staff Handling Low Risk Food

Ongoing in-house refresher training and monitoring, formal and informal-
Training
updates at staff meetings.
Staff Handling High Risk Food
No high risk foods used on site. No meat products.
Training
Level 2 Food Safety training and certification
Manager/Supervisor Training
Certificated courses to be repeated every 3 years for all staff

HACCP Based Training

Modules completed on HACCP as part of Food Safety Course (from delivery to
service)

Monitoring/checking and any

All staff monitored.
other records appropriate to the
Senior Management monitored by Early Years Officer / Class teacher
Training House Rules
 

Other Training

Signed;
Lynn Position in the business;
Cluness   Principal Teacher Date; 23/11/16 

The Training House Rules are an essential component of your HACCP based system and must be kept up to
date at all times.
 HOUSE RULES PERSONAL HYGIENE 4.12(c)
PERSONAL HYGIENE HOUSE RULES

Describe Control Measures and Critical Control Limits (where applicable)

Monitoring and frequency

Rules on: Effective Hand Effective Hand Washing Technique displayed in both kitchen areas.
Washing Technique Separate hand wash basins available and used in each kitchen area. Anti-
( including how you will bacterial soap pumps used. Paper towels used for hand drying and turning off
minimise hand contact ) taps.

Hand washing will take place following tying up hair and before preparing food.
1.Hair
2.Hand wash
3.Apron
4.Food preparation

Personal Cleanliness All staff must maintain high levels of personal hygiene while preparing food;
 Hair tied up
 No jewellery worn except wedding bands
 No long or painted nails (disposable gloves must be worn if nails are
longer than 1cm

Protective Clothing Staff must wear blue plastic aprons while preparing food. Individual aprons
must be worn and disposed of following snack preparation and serving.
Aprons must not be reused.
Gloves should be worn if staff wear nail polish or jewellery with detachable
parts, i.e. gemstones

Rules on :
 Reporting illness
Staff MUST report any vomiting or diarrhoea immediately.

Rules on :
 Exclusion/return to Staff must not attend work for 48 hours following episodes of D+V.
Work Any illness must be reported and Senior Management will decide on actions for
return to work.

Monitoring/Checking and  Ongoing monitoring. Ongoing discussion with individual members of

any other appropriate staff.
records used by your  Formal monitoring will take place; 20 minutes every 3 months.
business  Senior Management will monitor expiry dates of Food Hygiene
Certificates.

Signed …Lynn Cluness

Position in the business… Principal Teacher………… Date 23/11/16……………….

The Personal Hygiene House Rules are an essential component of your HACCP based
system and must be kept up to date at all times.
 HOUSE RULES PERSONAL HYGIENE 4.12(d)
RETURN TO WORK QUESTIONNAIRE

PART 1 (To be completed by all Food Handlers when returning to work after an illness)

Name: ………………………………………………………….Date of Return: ………….………

Please answer the following questions:
During your absence from work, did you suffer from any of the following?
Please tick and date when the symptoms ceased
Date that the
Yes No
symptoms ceased
(a) Diarrhoea?
(b) Vomiting?
(c) Discharge from gums/mouth, ears or eyes?
(d) A sore throat with fever?
(e) A recurring bowel disorder?
(f) A recurring skin ailment?
(g) Any other ailment that may present a risk to food safety?

Have you recently taken medication to combat diarrhoea or

vomiting? Please tick Yes No

Signature (Food Handler)………………………………………………Date…………………………

-------------------------------------------------------------------------------------------------------------------------------

PART 2 (To be completed by the Manager/Supervisor)

If the answer to all of the above questions was ‘No’, the person may be permitted to return to
food handling duties. (Complete and sign below)

However, if the answer to any of the questions was ‘Yes’, the person should not be allowed to
handle food until they have been free of symptoms for 48 hours or, if formally excluded, medical
advice states that they can return to their duties. Alternatively, in the case of food handlers with
lesions on exposed skin (hands, neck or scalp) that are actively weeping or discharging, they
must be excluded from work until the lesions have healed. (See PART 3)

I confirm that………………………………………………………may resume food handling

duties.
Signature (Manager/Supervisor)…………………………………….. Date
………………………..
-------------------------------------------------------------------------------------------------------------------------------

PART 3 (To be completed by the Manager/Supervisor after medical advice has been taken)

What medical advice was received by the employee?

Please tick
(a) Exclusion from work until medical clearance is given
(b) Move to safe alternative work until clearance is given
(c) Return to full food handling duties

If (a) or (b) is ticked, appropriate action must be taken. If (c) is ticked, the food handler may
resume duties immediately.
I confirm that………………………………………………………may resume food handling
duties.
Signature (Manager/Supervisor)………………………………… Date ……………………
TEMPERATURE CONTROL HOUSE RULES
Enter a statement of your Temperature Control House Rules in the table below:
Process Step Temperature Control Measure and Critical Monitoring Method, Frequency and
Limits Record(s) used
 
Purchase,
Delivery/Receipt,
Frozen goods will be maintained at -18C. Any P.T., Teacher and E.Y.O. will monitor all food
Collect
frozen food delivered above -15C will be purchased. Most purchases are of fresh fruit
rejected. and vegetables or non-perishable items.
Perishable food will be maintained between
1C and 4C and will only be out with this
range for as short a time as possible. Any
perishable food delivered above 8C will be
rejected.

 Fridge and freezer temperatures are  

Storage
recorded in the playroom kitchens twice daily.
Ongoing, weekly checks.
All purchases are date checked. All opened 6 weekly check of all non-perishable
products will be stored in air-tight containers products
and date of opening will be recorded with the
product.
Any products which are past or very close to
their use by date will be disposed of safely.
All best before dates will be monitored
continually.

   
Preparation
Ongoing discussion and evaluation of
All preparation is done in controlled areas area/methods/personal hygiene through staff
following personal hygiene and cross meetings and individual feedback after
contamination schedules. monitoring.
Formally monitored by Senior Management
Team, 20minutes every 3months.
Cooking    

Any hot food, baking or cooking is made on Records of temperature monitored and
the premises and eaten immediately or taken recorded.
home with parent/carer supervision. Hot food
must reach 75C, checked by temperature
probe.

   
Hot Holding(including
N/A
buffets)
No hot food in hot holding

   
-
N/A
No hot food cooled

   
Reheating
No reheating. Temperature checked – above Records of temperature monitored and
82C recorded.

    Ongoing monitoring. Ongoing

Service and Delivery
Snack is prepared and served immediately discussion with individual members
to Customers
twice a day. of staff.
No reheating or reusing of food.  Formal monitoring will take place; 20
minutes every 3 months.

Signed  Lynn Cluness  Position in the business  Principal Teacher Date  23 /11/16

The Temperature Control House Rules are an essential component of your HACCP based system and must
be kept up to date at all times.
CookSafe Food Safety Assurance System
CROSS CONTAMINATION PREVENTION HOUSE RULES
Think SAFE Enter a statement of your Cross Contamination Prevention House Rules in the table below:

Describe
  • Control Measures and Critical Limits
• Monitoring including frequency

Delivery  Approved suppliers always used.

No raw meat on the premises.
No cooked meat on the premises.
Temperature controls in place.
Trained staff.
All packaging checked and produce rejected if damaged or tampered with.
From February 2015 Asda temperature controlled delivery vehicles are being used.

Storage  
Effective cleaning and disinfection in all food areas, including fridge and freezer.
Use of disposable paper cloths.
No outdoor packaging in fridge/cupboards, etc.
Chemicals never stored with food.
All physical risks; pen tops, drawing pins, etc. stored away from food preparation
and storage areas.
Including where any
defrosting is carried out

Preparation  
Effective cleaning and disinfection in all food areas, including fridge and freezer.
Use of disposable paper cloths

Personal hygiene schedule followed and monitored.

Cooking/Cooling Temperature control and monitoring.

Disinfected Temperature probe, hot food-63C or above and 82C for reheating.

Cooling- as quickly as possible and maintained at 1-4C, refrigerated

-18C frozen

Monitoring/checking  Ongoing monitoring.

and any other  Ongoing discussion with individual members of staff.
appropriate records  Formal monitoring will take place; 20 minutes every 3 months.
used by your business  Temperatures monitored

Signed;
Lynn  Position in the business;
Cluness Principal teacher Date 23/11/16 

The Cross Contamination Prevention House Rules are an essential component of your HACCP based system
and must be kept up to date at all times.
ALLERGEN IDENTIFICATION TABLE
Write a list of the food used in your business which contains these allergens.

All children’s allergies are recorded on admission and displayed in food preparation areas. All staff are
aware of known allergies. Food containing nuts are not provided at all. Kiwi fruit and eggs will only be
provided in controlled environments.

Allergen Foods used which contain this allergen

Cereals containing Gluten e.g. Porridge oats, Oatcakes, Weetabix, Malties, Rice Crispies, Cornflakes,
wheat, rye, barley, oats
Bread, Noodles, Pasta

Celery and Celeriac e.g. stalks,

seeds and leaves
Celery

Eggs No eggs, where possible. No egg boxes

Eggs, baked.
Egg free equipment available- stored and cleaned separately

Fish, Crustaceans and Molluscs Sardines, White fish, tuna. No fish boxes, packaging
e.g. all fish, prawns, lobster, crab,
clams, langoustines, mussels, oysters

Milk Milk, Custard, Yoghurts. Alternatives available; Soya, rice, lactose-

free, organic milk, as required by individual children.

Mustard No mustard products used in The Spinney Lane Nursery School

Peanuts No nuts in any products used in The Spinney Lane Nursery School.

Other Nuts e.g. walnuts, No nuts in any products used in The Spinney Lane Nursery School.
cashews, pecan, Brazil, pistachio ,
macadamia, Queensland nuts

Sesame Seeds No seeds in any products used in The Spinney Lane Nursery School.

Soya e.g. flour, tofu or beancurd, Soy Sauce

textured soya protein, soy sauce,
edamame beans.

Sulphur Dioxide and Sulphites These are predominantly found in dried fruits and vegetables, soft
drinks and alcoholic beverages, most of these are not used in The
Spinney Lane Nursery School. Careful attention is paid to dried fruit
and soft drinks labelling.

Lupin Seeds and Flour No lupin seeds or flour in any products used in The Spinney Lane
Nursery School.
ALLERGEN MANAGEMENT HOUSE RULES

Allergen Management House Rules

Describe
 
• Control Measures and Critical Limits
• Monitoring including frequency

The member of staff who is on ‘snack’ is responsible for food deliveries. All
labels are checked by the members of staff on snack. P.T. will oversee these
checks.
Deliveries and labels
Frozen goods will be maintained at -18C. Any frozen food delivered above -15C
will be rejected.
Perishable food will be maintained between 1C and 4C and will only be out with
this range for as short a time as possible. Any perishable food delivered above
8C will be rejected.

Storage  Any allergies identified by parents/carers-Maximum effort will be made to avoid

purchase of these products. In the event of a known allergen entering the
building, these will be stored in a separate cupboard/shelf from other foods.

Preparing dishes  Chopping boards, work surfaces and cutlery will be used for one product at a
time and cleaned in line with The Cleaning Schedule.

Staff Training  Staff will all undergo Level 2 Food Safety training and pass Food Hygiene
certificated. exams

Communicating with your  All parents/carers are asked to inform staff of any allergies their child has on
customers registration. Parents and carers are asked to inform staff of any health concerns
immediately and all parents and carers complete a written update of allergy
advice annually.

 In the event of a known allergy, appropriate and planned steps will be taken.
What to do in the event of an
Medication administered while ambulance is phoned and then parents/carers.
emergency
In the event of an unknown allergy, an ambulance will be phoned and then
parents/carers.
Medication is all stored in a central area and all staff have had appropriate
training.

Monitoring/checking and any P.T. and School Secretary are responsible for the upkeep of records and P.T.
other appropriate records used will communicate information to staff.
by your business All allergy information is provided in both kitchen areas and in the office.

Signed  Lynn Cluness  Position in the business  Principal Teacher Date 23 /11/16
The Allergen Management House Rules are an essential component of your HACCP based system and must
be kept up to date at all times
PEST CONTROL HOUSE RULES

Describe
  • Control Measures and Critical Limits
• Monitoring including frequency

Pest Proofing of the

 The Spinney Lane Nursery School property and maintenance comes under The City
premises
of Edinburgh Council regulations.

The Service Support Officer reports all property issues to the Central Maintenance
Team.

Insect Screens  Insect screens are not used.

Ant bait under cupboards/cookers in both kitchens.

Electronic Fly-Killing  
Devices No electronic fly-killing devices.

Good Housekeeping At least four daily disinfection processes of all food preparation areas.
No food left out.
All food in air tight containers.
Floors cleaned daily.

Pest Control Contractor The City of Edinburgh Council 

Checking and Inspection Any sign of pests will be immediately reported to Senior Management/ Service
Support Officer

Monitoring/checking and Pest Control Record as appropriate

any other appropriate
records used by your Service Support Officer will monitor secure outdoor areas and pest access points.
business

   

Signed;
Lynn  Position in the business; Date;
Cluness   Principal Teacher   23/11/16  

The Pest Control House Rules are an essential component of your HACCP based system and must be kept
up to date at all times.

CookSafe Food Safety Assurance System

WASTE CONTROL HOUSE RULES
Enter a statement of your Waste Control House Rules in the table below:

Describe
  • Control Measures and Critical Limits
• Monitoring including frequency

Waste in Food Rooms  

Food waste (vegetable, fruit skins, etc.) is deposited in compost bins and then
delivered to outdoor compost bins at the back of the garden. These have lids and are
sealed. Dry food waste is deposited in bins with lids and removed from the room each
day and is recycled in food bin, City of Edinburgh Council food waste bins outdoors
and weekly collections.

Paper/cardboard waste is recycled into sealed and locked outdoor bins.

Food Waste Waiting  

Collection
Food waste –as above.

Sanitary Waste/ Waste  

Disposal Units
Contract with Initial. All units are sealed and out with the food rooms.

Monitoring/checking and Checks and emptying of waste is carried out daily. Contracted disposal units are
any other appropriate collected and replaced 6 weekly.
records used by your
business

   

   

Signed:
Lynn  Position in the business: Date:
Cluness   Principal Teacher   23/11/16  

The Waste Control House Rules are an essential component of your HACCP based system and must be kept
up to date at all times.

CookSafe Food Safety Assurance System

MAINTENANCE HOUSE RULES

Describe
  • Control Measures and Critical Limits
• Monitoring including frequency

Delivery Vehicles  

Delivery Vehicles cannot access the nursery grounds during school hours. Asda
delivery vehicles maintain controlled temperatures at all times

 
Premises Structure:
• General
Structure of building is monitored by the S.S.O. and The City of Edinburgh
• Walls
Maintenance Team.
• Floor
• Ceiling
Any defects/concerns should be reported to the Senior Management team and the
• Drains
S.S.O.

Light Fittings/Covers  As above

City of Edinburgh Council

Work Surfaces  
As above

Equipment/Utensils
(list main items of As above
equipment) Cookers-cleaned as used

Dishwashers-3monthly cleaning of filters.

Ventilation System, Canopy,

Grease Filters As above

Monitoring/checking or any Monitored and replaced as appropriate.

other appropriate records
used by your business

Signed;
Lynn  Position in the business;
Cluness   Principal Teacher   Date; 23/11/16  

The Maintenance House Rules are an essential component of your HACCP based system and must be kept
up to date at all times.

CookSafe Food Safety Assurance System

STOCK CONTROL HOUSE RULES
Enter a statement of your Stock Control House Rules in the table below:
  Describe
• Control Measures and Critical Limits
• Monitoring including frequency
Delivery of Food
 The member of staff who is on ‘snack’ is responsible for food deliveries. All labels are
Including:
checked by the members of staff on snack. P.T. will oversee these checks.
• ‘Use by’ Dates
Frozen goods will be maintained at -18C. Any frozen food delivered above -15C will be
• ‘Best before’ Dates
rejected.
• Physical Condition
Perishable food will be maintained between 1C and 4C and will only be out with this
range for as short a time as possible. Any perishable food delivered above 8C will be
rejected.

 
Storage Including:
• ‘Use by’ Dates
Fridge and freezer temperatures are recorded in the playroom kitchens twice daily.
• ‘Best before’ Dates
• Protection of Food
All purchases are date checked. All opened products will be stored in air-tight
containers and date of opening will be recorded with the product.
Any products which are past or very close to their use by date will be disposed of
safely. All best before dates will be monitored continually. Stock control is monitored by
management.

 
Stock rotation Including:
• Decanted Food
Dry goods will be decanted into dry, clean, air tight containers and date marked for use
• First-in-first-out
by and date opened.
• Damaged Stock
Food is not bought in bulk and first in-first out applies.
Perishable food will not be decanted
Damaged stock will be rejected

 
Labelling of bought-in
High Risk Foods which
have been removed from
Limited High risk food on the premises. All decanted food is clearly date marked and
their original packaging
contained in individual air tight containers on appropriate shelving

Labelling of High Risk

Foods prepared on the
premises
N/A

 
Protection of Food
Including:
N/A
• Defrosting
• Hot Holding
All service of food is immediate.
• Service/Delivery

Monitoring/checking and Monitoring is ongoing and 6 weekly checks will be completed on all non-perishable
any other appropriate foods.
records used by your
business

Signed;
Lynn  Position in the business;
Cluness   Principal Teacher Date; 23/11/16
The Stock Control House Rules are an essential component of your HACCP based system and must be kept
up to date at all times.
CookSafe Food Safety Assurance System
ALL-IN-ONE RECORD

To be completed daily and used as an alternative to the individual records: 'Delivery Record', 'Cold Food
Record', Hot Temperature Record', 'Hot Holding Record' and ‘Off Site Temperature Record’

DATE:  

DELIVERIES – You decide how many food items should be probed in each delivery

Supplier’s name
     

Details of food items

     

Van condition
• Cleanliness
     
• Separation of Raw and
Cooked/Ready-to-eat food

Food temperature
• Critical Limit - Chilled: ………
   
• Critical Limit – Frozen: ………

Food condition
     
• Packaging/Contamination

Within date codes

     
• ‘Use-by’ or ‘Best-before’

Corrective Actions
• Reject Food
     
• Review supplier
• Review staff training

COLD FOOD RECORD

Unit Unit Unit Unit

Refrigerators/Chill/Cold Display
• Critical Limit

Temperature checks AM PM AM PM AM PM AM PM
(Recommended twice daily)
Temperature checks are recorded twice daily in both kitchen areas. Temperature recording is monitored by
management.
Unit Unit Unit Unit
Freezers
• Critical Limit

Function checks
       
(Recommended once daily)
Corrective actions are recorded on temperature check record.

Corrective Actions
• Recheck Temperature
• Consider if food safe to use        
• Review staff training
•
HOT TEMPERATURE RECORD – You determine the monitoring frequency in your Temperature Control House
Rules

Write Your Critical Limit for Cooking here:

Write Your Critical Limit for Cooling here: No cooling

Write Your Critical Limit for Reheating here: No reheating-immediate consumption

COOKING COOLING REHEATING

Time Time Time Time

Core Core
Started Finished Started Finished
Food Item Temp Temperature
Cooking Cooking Cooking Cooking

Notes:
Corrective Actions:
Cooking:
• Continue cooking until your specified temperature achieved
• Consider if food is safe to use/dispose of food which may be contaminated
Cooling:
• Consider if food is safe to use/dispose of food which may be contaminated
• Revise cooling procedure/review staff training
Reheating:
• Continue reheating until your specified temperature is achieved
• Review staff training

HOT HOLDING RECORD AND/OR OFF SITE TEMPERATURE RECORD

You determine the monitoring frequency in your Temperature Control House Rules

Write Your Critical Limit for Hot Holding and/or Off Site Temperatures:

Food Item Core Temp Time of Check

     

 No hot holding on site    

     

     

     

Notes:
Corrective Actions:
• Consider if food is safe to use
•

 Manager/Proprietor's Signature   Date  

Remember to also complete the Weekly Record each week

CookSafe Food Safety Assurance System

WEEKLY RECORD RECORDS 5.9

The following ongoing checks should be carried out by the Manager or Proprietor during each working week
and should be carried out by all businesses using ‘CookSafe’.

 
WEEK COMMENCING:

TRAINING Have the House Rules been followed? YES NO N/A

New Staff training including Induction Rules
Formal Training/Retraining Rules
Other Training

PERSONAL HYGIENE Have the House Rules been followed? YES NO N/A
Hand Washing Rules
Personal Cleanliness Rules
Protective Clothing Rules
Illness/Exclusion/Return to Work Rules

CLEANING Have the House Rules been followed? YES NO N/A

All specified equipment and areas cleaned as per cleaning schedule
Cleaning Chemicals Rules to include contact time, application and dilution

CROSS CONTAMINATION PREVENTION Have the House Rules been followed? YES NO N/A
Rules on Delivery
Rules on Storage
Rules on Preparation
Cooking and Cooling

PEST CONTROL Have the House Rules been followed? YES NO N/A
Pest Proofing, Insect Screens/Fly-killing Devices Rules
Good Housekeeping Rules

WASTE CONTROL Have the House Rules been followed? YES NO N/A
Waste in Food Rooms and Waste Collection Rules

MAINTENANCE Have the House Rules been followed? YES NO N/A

Premises Structure Rules
Equipment Rules

STOCK CONTROL Have the House Rules been followed? YES NO N/A
Rules on stock control measures

TEMPERATURE CONTROL Have the House Rules been followed? YES NO N/A
Have the Temperature Control House Rules been followed?

RECORDS YES NO N/A

Have all necessary Temperature Checks been recorded using the correct
recording form/s?

If the answer to any of the above questions is “NO” then enter the corrective action details in the table below

HOUSE RULES DEVIATIONS OBSERVED CORRECTIVE ACTIONS TAKEN

Manager/Proprietor’s Signature   Date  

MONTHLY PROBE THERMOMETER CHECK
Probe thermometer recording details

Month                        

Reading
in Iced                        
Water

Reading
in Boiling                        
Water

Checked
                       
by

• The readings in iced water should be -1°C to +1°C, if outside this range the unit should be replaced or returned to
the manufacturer to be recalibrated.

• The reading in boiling water should be between 99°C and 101°C, if outside this range the unit should be replaced
or returned to the manufacturer to be recalibrated.

Date and Details of Date of next Yearly

   
Yearly Calibration Calibration

N.B. The electronic display unit should be checked at least once per year. Manufacturers may offer a
calibration service.

CookSafe Food Safety Assurance System

REVIEW
It is essential that your HACCP based procedures are kept up to date. A review of your system must be carried out
on a regular basis, ideally every six months or if any of the circumstances covered in the table below arise.

Use the table as a checklist of circumstances which may lead to a change or addition to your
HACCP based system and record the changes you have made.
Date of Review;
reviews made June
2014, November
2014, February 2015,
October 2015, March
2016, October 2016
Allergens displayed  REVIEWS RECORDED MANUALLY AND SIGNED BY P.T.
January 2015
Action Plan for
infection control –
February 2015 and
reviewed at staff
meetings.

EXAMPLES Applicable? If YES, what changes are Summary of changes made, date
needed to your HACCP based and initials
yes or no procedures?

Introduction of any new

dish with substantially      
different process

Introduction of new
equipment/supplier or      
delivery methods

Changes to premises
     
layout

Changes to House Rules      

A Local Authority
inspection where      
deficiencies were noted

New information
available on hazards and      
risks

Cleaning Chemical
     
Changes

Staff Changes      

Customer Complaint      

Six Monthly Review (if

     
applicable)

Other factors not

     
mentioned above(detail)

CookSafe Food Safety Assurance System

Reviewed 23/11/16