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Posted By Robert Cameron
I have just taken over the roll of Health & Safety manager at a transport company.Been in Health & Safety for 8 weeks recently completed the NEBOSH general certificate (waiting on my results).
We have machines in the canteen for sweets, drinks and sandwiches. The company supplying the sandwiches for the machine is delivering to the site in a normal van and not a refrigerated van. The sandwiches are in the back of the van for approx two and a half hours before arriving at our site(which i am not pleased about).
Has anyone had any experience of this if so what was the outcome.
Can anyone point me to any laws or legislation to either back the delivery company or condemn them.
Any advice would be greatly appreciated.
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Posted By Graham Gowland The sandwich company should be able to show you their HACCP flow charts for the sandwiches, that should specify control points for the delivery stage. This may include time & temperature limits. Ideally they should be refrigerating the products at all stages, however there is a general guideline of 4 hours unrefrigerated life for a sandwich - although this varies depending on what is in it. Personally, I would expect the sandwiches to be delivered in refrigerated conditions, or at least delivered quickly from the production site - 2 1/2 hours seem far too long. Legislation guidance here: http://www.food.gov.uk/m...s/fsaguidefoodhygleg.pdfhttp://www.food.gov.uk/m...s/summguidpoao060413.pdf
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Posted By Jason Touraine
"I have just taken over the roll - - - "
A bread roll, I suppose?
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Posted By Eddie
Robert,
Please don't take this the wrong way, but are you sure that this an issue that you really want to be taking on 8 weeks into your new role (not roll!).
If there have been been incidents involving illness and dodgy sandwiches fair enough, but otherwise is the risk of alienating staff and possibly setting yourself up for a battle over "snacks" really worth it?
E
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Posted By NJS
While working in kitchens during my university days, we had to check the temperature of all food deliveries on a daily basis and record the results in case of a EHO visit.
I would think the sandwich company has to follow the same guidelines, if you are worried about their controls, why not ask to see their records. You could copy them and use as evidence in case of a sickness claim.
Your question raises another, what is the time between the making of the sandwich and the eating of said sandwich? if they are in the delivery van for 2 hours, they could have been made 2 hours prior to that and then sat in your dispensing machine for another 2.
I would not be to happy about eating a 6 hour old sarnie, the mayo tends to go clear and the tomatoes slightly acidic.
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Posted By Bob Youel
BS 22000-2005 helps re food prep etc - but as already said 'is this what you want to tackle at this stage of your employment'? Noting that your staff can buy /eat in their own none paid lunch time what and how they want
I would concentrate on high risk areas first
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Posted By Mike DF
"Please don't take this the wrong way, but are you sure that this an issue that you really want to be taking on 8 weeks into your new role (not roll!)"
So you think Robert may have bitten off more than he can chew?
Seriously, perhaps the supply could be put out to tender with a refrigerated delivery van specified. But that won't stop a vended sarnie sitting on a desk in a hot office waiting to be eaten; this is making the assumption that someone may buy their preferred flavour early in case they sell out
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