Posted By Ian Futcher Ladies and Gentlemen Although I have nearly 15 years experience in safety in a manufacturing environment, Food Safety issues are something outside my experience. I have recently been elected as Secretary for our local Sports and Social Club, and of course as a Safety Expert (ha!) thay expect me to know everything. The club has playing fields and a changing pavilion, plus a clubhouse with bar and “kitchen area”. I have noticed that, normally, no one uses the kitchen area for anything other than arranging on plates sandwiches prepared at home, or maybe re-warming cooked sausages for hot-dogs. This food is normally free to the club activities (Darts team, Pool team and visiting teams etc). However, I have recently seen a barman bring uncooked sausages and bacon into the kitchen and cook it for the Football club’s team, opponents and supporters (free to teams, purchased by supporters). I am assured (and am in the process of verifying) that he has all the relevant food preparation certificates, but I know that none of the other volunteer staff have any certification in food preparation. The cleaning staff only perform the expected cleaning of the bar and clubhouse, and although the kitchen is “clean”, I’m not sure that it is hygienic to the level that might be needed for Snack-bar/Cafe Kitchens. The football club secretary tells me it is a local league requirement for food to be provided to visiting teams, and if we don’t they will be kicked out. I have posed the question to them whether the food must be hot food, or if sandwiches will meet their league rules, but am awaiting an answer. My questions are: Does the premises have to be certificated and/or registered? Does it make any difference whether the food is provided free or purchased? Are there different rules over hot and cold food? Is there a web-link to standards that are expected? I’ve looked on the Local Authority Website, and can’t seem to find these answers; I was hoping someone here could inform me, so that I don’t have to go and visit the council and thus raise suspicion in their EHO group and prompt them to give us an unwanted visit! All sensible advice and expertise welcomed. Thanks Ian

Posted By TT As above. As in many things, the 'ideal' is that all staff should have their Level 2 in Catering Food Safety or better but its not a legal requirement. Your Local Authority may provide free or very cheap training if you want to dot all the i's etc. They should also be able to provide you with a free copy of Safer Food Better Business although, given the low amount of food preparation on site, this may be a little OTT. However, it would be an easy way of ensuring compliance. Registration is via your Local Authority too. I wouldn't be too worried about talking to the LA, you won't rank very high on their radar and they'll be more than happy to inform you of their local expectations.

Posted By Ian Futcher The Football club secretary has just mailed me to say, and I quote: "The regulations clearly state that it relates to the Sale of Food. As we are not selling 95% of the food that comes out of the kitchen then we can argue that the regulations do not apply." Is this true? Is this a reasonable "defence"? Ian

Posted By TT Nope. Sale is a wider definition than simply taking cash for food... Look at the Food Safety Act 1990 s.2: http://www.opsi.gov.uk/a...1990/ukpga_19900016_en_1 Besides, by his own admission, you're selling 5%!

Posted By Swis Ian, If your club provides food to its memebrs then it will be classified as "Food Business". And the definition for food business is as stated by EC 178/2004 Regulations; " 'food business' means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing, and distribution of food". I think the above statment should be sufficient to convince secratery. And Regardless of amount you sell or provide to your memebers, you are required by law to have a food safety Management system witch follows HACCP priniciples. I will strongly recommend you to get SFBB pack. I agree with TT stating that there's no harm contacting your local Authority for guidance. They are generally very helpful.(I've been one of them) The only way out from Management system is by providing kitchen only and by NOT provding the food. Swis

Posted By Swis Ian, You would not be responsible for providing training to ‘others’ in this case. However, you must ensure that kitchen and all the equipment provided remains clean, tidy and in good state of hygiene and repair at all times in order to prevent any health hazard to the users. You can achieve this by displaying suitable food safety and hygiene posters as well as setting responsibilities and procedures with contractors/hirers. You must also have adequate insurance cover. swis

Posted By Ian Futcher Thanks Swis and TT Together with implementing the thrust of the maintenance hints listed above, the balance of opinion at the Club is moving towards exactly the position you describe in your list para TT, to only provide crisps etc behind the bar, to get others to cater for the Club events, and leave it to the hirer for private functions. ...and as for me loving the meetings: no, but I love seeing the crestfallen look on the faces of the die-hards when they are overruled by the sensible majority (as long as I'm not the one voted down!) Ian

Posted By Swis Sorry forgot to mention that even thought you are not required by law to implement HACCP system at your premises; you are still required to register the premises with LA. The rule is “If food premises are used by several catering businesses, the person who allows the premises to be used for this purpose is responsible for registering them”. swis