Statement Of Food Policy

The Blue Pudding will strive to assure that all food produced within BluePudding’s kitchens and restaurants will be carried out in accordance withthe ingredients and methods specified by the Head of Blue Pudding in liaisonwith the Executive Head Chef and the Hazard Analysis procedures.

It is the unit manager’s responsibility to assure that all of the foodproduced is of the highest quality, matches it’s description, is wholesomeand appetising.

In order to produce food that is wholesome and safe, the following provisionswill have to be made and will be strictly adhered to:

Each stage of every catering operation from delivery to service shall beconstantly monitored, reviewed and corrective action taken where appropriate.

Risk Assessments associated with food safety and Hazard Analysis studiesshall be carried out and all identified risks ought be eliminated or satisfactorilycontrolled.

All food handlers should receive sufficient information and training toa nationally recognised and certified standard in food hygiene and safety,commensurate with their role and responsibilities.

The highest possible standards of cleanliness have to be maintained forpremises and equipment at all times.

Suitable washing facilities will be provided for all food handlers as wellas a daily provision of clean protective clothing.

All food handlers should be medically screened pre-employment, and thereafterannually, to ensure good health and hygiene standards.

All complaints from customers regarding ill health, foreign objects infood or poor quality will be thoroughly investigated and remedial actiontaken as necessary.

Strict temperature controls should be maintained on all foods.

Food premises will be maintained in good repair and condition at all times.

Blue Pudding acknowledges the hazards associated with food production inrelation to food hygiene and safety and will exercise all due diligenceand take all reasonable precautions to assure that the highest standardsare maintained throughout the operation.



Organisation And Responsibilities

Who is carrying out the policy? In general, itdepends on the law of the relevant country; the Managing Director is ultimatelyresponsible for all of the catering activities undertaken within companywhile the Manager of the Catering Department is responsible for the implementationof the Food Safety Policy.

Food Safety Advisor

The responsibilities of a Food Safety Advisors, if Blue Pudding has employedsuch a person, are:

To give advice to the Head of Blue Pudding on all matters of food hygieneand safety. The Food Safety Advisors report to Blue Pudding’s General Manager,with responsibility for providing technical advice on matters concerningfood hygiene, staff training, staff practices, specific cleaning, designof kitchens / restaurants and departments, quality assurance and equipmentspecifications.

To provide training for members of the Catering Department in Food Hygieneand Safety at all levels.

To carry out inspections of all food areas as deemed necessary to assurecompliance with all aspects of the law and other related legislation.

The Food Safety Advisors will investigate and take any necessary remedialaction for all food complaints or enquiries that relate to the hygiene orsafety of food and assure that Blue Pudding’s reputation is upheld.

General Manager

The General Managers of food areas must ensure that the Managers and staffunder their control are trained to the required levels and supervise andtrain the staff under their control to ensure that company’s food safetystandards are maintained at all times.

Departmental Manager

The Managers and senior Chefs are responsible for controlling food hygieneand safety within their departments and must assure that themselves andthe staff directly under their control adhere to all aspects of the policy.

They are also responsible for carrying out ongoing training for all staffunder their control in order that they can perform the tasks given to themconfidently and safely, and also understand the controls required to reducethe risk of food contamination.

The Heads of departments are responsible for ensuring that all maintenanceand engineering work is carried out by reporting faults to the their linemanager. Advice will be given as required by the Food Safety Advisors regardingthe nature of repairs.

They must carry out periodic self-audits within their own units in orderto determine what is required in terms of food safety. Again, the Food SafetyAdvisors will provide advice and assistance. A copy of a blank self-auditcan be found in the Appendices and should be photocopied.

Food Handlers

All food handlers have a moral and legal responsibility to protect foodfrom the risk of contamination; to keep themselves, their protective clothingand work areas clean at all times; to avoid direct food handling and toreport any illness that may place food, customers or other staff at risk.

All staff should undergo pre-employment medical screening to ensure goodhealth and hygiene standards. Thereafter, an annual check-up ought be carriedout to monitor health and reinforce hygiene standards.

Staff must reportany illnesses to their manager or supervisor to prevent the possible spreadof infection.

All staff must attend courses as the law in most countries requires (BasicFood Hygiene and COSHH) complying with current legislative requirements, andmust attain passes on appropriate courses in order to maintain Blue Pudding’sstandards and allow for continual professional development. Staff workingwith high-risk foods may be asked to undertake a higher level of training.

H.A.C.C.P. Policy

Blue Pudding will endeavour to assure that all food produced within kitchensand restaurants will be carried out in accordance with the ingredients andmethods specified by the Executive Chef and the Hazard Analysis procedures.

Mission Statement

“Blue Pudding’s aims to achieve and maintain the highest standardsof food and environmental safety, to protect the consumer from food poisoningand other contamination dangers, and to maintain a system which enablesthe production of high quality food products”.

Emphasis is placed on:

Health, knowledge, and responsibilities of all food management, supervisors,and their personnel. Time, temperature controls, and safe food handlingpractices by means of training and supervision.

Implementation of HACCPwill involve the following stages:

Assessing hazards within food production (Chemical, Physical, Microbiological)

  • Assembling a HACCP team, informing each member of their duties
  • Training food handling staff in principles of HACCP. Keep training records and update training as necessary at least annually or when new recruits join Blue Pudding.
  • Detailing ingredients and products
  • Constructing and verifying detailed flow diagrams identifying every process step
  • Identifying hazards at each step in the operation
  • Identifying points which are critical to the safety of food
  • Determining targets which must be reached
  • Establish monitoring systems for each critical control point
  • Record and document system
  • Verify system with all of HACCP team
  • Issue system to all of HACCP team and line chefs
  • Review and update HACCP system when necessary. Review whole HACCP system at least annually

HACCP systems are only as effective as the input and commitment shown bythe food handling Mangers, their staff, and food safety management. Theeducation and training of all personnel are critical to the success of theHACCP system and the prevention of a food poisoning outbreak.

We never underestimate the benefits of high standards of hygiene in satisfyingcustomers, ensuring that Blue Pudding’s reputation is maintained along withstaff morale, compliance with legislation, and the minimisation of foodcomplaints.

Managers must always lead by example and provide staff with suitable incentivesto encourage the maintenance of standards and prevent the contamination offood. For more information have a look under HACCP.

Topical FoodIssues

All food-related issues that become ‘food scares’, or those of general interestfor customers and staff, will be reported upon by the Head of Department;up-to-date information regarding these issues should be provided by a regularnewsletter, and advice will be given on any action necessary. All productsrecalls will be co-ordinated by the Head of Department, who will advise managerson the procedure.


Bovine Spongiform Encaphalopathy affected a number of beef cattle over thelast two decades and it was alleged that this could be transmitted to humansthrough eating certain cuts of beef. Blue Pudding will only purchases andserves what are considered by the Government to be safe cuts of beef, fromreputable suppliers.


In 1988, the Agriculture Minister of the UK was forced to resign afterstating that most of the UK egg -producing hens and their eggs were infectedwith salmonella. This was at the time fairly accurate, and raw shell eggsstill pose a high risk to consumers if they are eaten raw or under-cooked.Due to this, all eggs used in Blue Pudding will be liquid, pasteurised eggsexcept those which will undergo carefully monitored cooking and/or coolingprocesses to obviate the risk of Salmonella poisoning. Any shell eggs thatare used will always be stored in a lidded plastic container under refrigeration,away from other high-risk products, as there is a possibility of contaminationboth on the shell and inside.

All raw poultry products has to come from reputable suppliers and is carefullymonitored from delivery and storage to preparation, cooking and service, toensure that the risk to consumers is minimised.

E. Coli 0157

Due to the potentially fatal consequences of consuming food contaminatedwith these bacteria, strict control measures have been implemented. As cattleare the primary source of contamination, Blue Pudding will only acceptsbeef that is purchased from reputable suppliers and carries relevant abattoirsafety stamps, allowing the meat to be traced to the supplier and the actualherd if required.

All beef products must be carefully cooked and physically checked withdigital, probe thermometers to ensure that the centre of the meat has reachedthe desired temperature for a sufficient length of time (+75°C for at least2 mins). These checks must be logged and records kept on file for threemonths in the office. All raw and cooked meat products are physically separatedduring storage and presentation for sale to reduce the risk of cross contamination.

All equipment used in the preparation of raw meat must always be thoroughlydismantled, cleaned and disinfected before it is used again. Beef burgersmust be cooked to order or partially cooked and held above +63 °C or below+8 °C and then reheated thoroughly. Children must never be served ‘rare’burgers.

No raw or unpasteurised cows milk should be used in any kitchen. Any unpasteurisedcheeses for sale or service must be clearly labelled and physically separatedfrom other cheeses to prevent the risk of contamination between them. Separateutensils and storage containers must also be used for these products to furtherreduce risks.

GeneticallyModified Foods

Due to the current dilemma as to whether Genetically Modified (GM) food productscould be harmful to health, every effort ought to be made to obtain detailsof ingredients from food suppliers and alternative suppliers or products willbe sought if these are found to contain any genetically modified material.


As with E. Coli 0157, Listeria monocytogenes bacteria can infect milk products.Soft cheeses made with unpasteurised milk pose the greatest risk, so thecontrol measures for these products are the same as those for E. Coli 0157.

Pregnant women are advised not to consume mould ripened soft cheeses, asthe bacteria can multiply slowly to dangerous levels even when refrigerated;infection resulting from ingestion of these has been reported to cause abortions.Mould ripened soft cheese must legally be kept below +8 degrees centigradebecause of the risk from these bacteria (it may be kept at above + 8 degreesfor a period of up to four hours but then must be discarded).


The most common food allergies or intolerance’s are those associatedwith milk or wheat products, while much more severe or fatal reactions areassociated with nuts, shellfish and sesame seeds.

Most people who suffer from an allergy are aware of it, and know not toconsume those products, even in small amounts; however, ingestion is sometimesaccidental. If a customer enquires about the ingredients of a product, informationregarding this must be sought from the manager or chef. If the informationis still unclear, it is safer to advise the customer not to choose thatproduct.

Staff must be regularly trained in knowledge of all menu items and ingredients,especially when new menus are introduced. Clear signage on the menu is essentialto assist customers make the right choices and avoid allergic reactions.

If a customer has a reaction, deterioration can be extremely rapid; typicalcomplaints are swelling of the mouth and tongue and breathing problems. FirstAid must be called immediately, and in some cases a Doctor or ambulance mayalso be required.

Quality AssuranceInspections

Formal audits should be carried out regularly by professional Food SafetyAdvisors, during which the structure and fabric within kitchens and restaurantswill be examined, along with records, procedures, food handling practicesand standards of cleanliness.

A written report will be given to the unit managers and senior managementand at the conclusion of the inspection, verbal clarification will be givento unit managers in order to clarify any problem areas and the remedialaction that is required.

It is the unit manager’s responsibility to report any defects in equipmentor the fabric of the kitchens to the Head of Blue Pudding as soon as theyoccur. All remedial cleaning tasks (that are the manager’s responsibility)must be completed within twenty-four hours of this inspection unless otherwisestated by the Food Safety Advisor. The night cleaners will be informed oftheir requirements also. If bad practices are found, the problems will bereported to the manager or senior chef, who will instruct and supervisethe staff in the correct procedure. On site training will be given to staffwhere possible. Where all parties will seek possible solutions in orderthat the problems can be rectified as soon as possible.

A “Managers Self Checklist” for restaurants and kitchens is appendedat the back of this policy as a guide (only) for the managers to check onthe standards found in their own units.

EnvironmentalHealth Officers

Periodically, Environmental Health Officers (EHO’s) will inspect thekitchens and restaurants without notice to ensure that Blue Pudding’sis complying with current food legislation.

Staff must fully co-operate with these officers and treat them with courtesy(as if they were a customer). Any questions asked must be answered honestlyand in a professional manner. If the answer is not known, refer the EHOto a more senior member of staff or someone who can provide those details.Managers must ensure that all staff are familiar with any controls and proceduresfor safe food preparation and service in their immediate work area, andtherefore should be able to provide the necessary answers.

EHO’s are entitled to study any documents (except those of a financialnature), processes and practices and any part of the catering area, andmay take samples of food they believe to be suspect. A senior manager will,under normal circumstances, accompany the EHO during their visit, and mostquestions will be directed to them.