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Posted By Demi
I manage a care home and have a full time cook. Can some please tell me if I have a full time cook ,does this make it legally an industrial kitchen? If this is the case does this mean the cook can stop clients from using the kitchen all the time she is in it?
Where can I find this information written?
Thank you
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Posted By Demi
Sorry I meant to say commercial kitchen.
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Posted By stevehaigh
I am at a loss, why would clients be in the kitchen when you have a cook on site plus its got to be an issue regarding hygiene, and the safety of the client in a dangerous area I SUGGEST YOU KEEP THEM OUT.
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Posted By Merv Newman
The head cook or Chef OWNS the kitchen. Presumably a professional person with decent knowledge of hygiene practices. 50 or more meals per seating ?
Allowing amateurs into such a kitchen who probably know little or nothing about hygiene and are not following appropriate practices; whites, snood, non-slip shoes, hand washing and so on is a serious breach of HACCP and could lead to EVERYONE going down with the nasties.
I am sort of assuming, cut-me-own-throat if I'm wrong, that some people don't care for "collective" cooking or whatever your cook proposes and want to do their own special thingy.
If they really are adamant about it then see if the cook can accommodate them by cooking a little "special" stuff on the side.
But do try to keep amateurs out of a professional kitchen. It's dangerous for the amateur, for the cook, and could be deadly for the other clients.
Merv
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Posted By B Smart Hi Demi, Having a cook in the kitchen doesn't make it a commercial kitchen, but providing food for the public (clients) does. To answer the second part of your question, the short answer is Yes! The cook can and must refuse any clients any access to the kitchen as Merv at al have already mentioned, they are not trained in basic hygiene for food handlers and can also pose a hazard to everyone in the kitchen, including themselves! The public (clients) entering the kitchen should be one of the hazards identified when you introduced HACCP to your Management System (as required by all kitchens providing food for the public as of Jan 06) For more information on this you can follow this link: http://www.food.gov.uk/f...urces/implementstrategy/ Hope this helps! B. Smart
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Posted By Dave Wilson
Demi,
Your kitchen whether or not it has a full time cook / chef/ warmer upperer call them what you like is immaterial, you are operating a business and part of that is the provision of food / meals and as such the Full Food Safety Act and Food Hygiene Regs apply.
I have sent you a booklet from the FSA
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