Food Hygiene and Safety Policy


The purpose of this policy is to support food safety and food hygiene for everyone when food is served or prepared at any part of the [FAITH INSTITUTION] facilities. We recognise that compliance with health and safety is fundamental to any food activity and for the health and well-being of everyone who eats any food served or prepared at the [FAITH INSTITUTION] premises.

Everyone who uses or hires any part of the [FAITH INSTITUTION] premises and intends to serve or prepare food, must read, understand and comply with this policy.


If you serve food at [FAITH INSTITUTION] premises, you must:

  1. Make sure the food is Halal, clean and safe to eat according to the Food Safety and Hygiene Regulations.
  2. Make sure you do not treat food in a way that makes it harmful to eat.
  3. Make sure the food is the same quality that you say it is.
  4. Make sure you do not mislead people by the way food is labelled or described.
  5. Keep records of where you got food from and show this information to anyone including the [FAITH INSTITUTION] Office on demand.
  6. Withdraw unsafe food and complete an incident form (available from the [FAITH INSTITUTION] Office) and return it to the [FAITH INSTITUTION] Office.
  7. Tell people why food has been withdrawn.

Key Points:

    1. All users/hirers of the community room or any other part of the [FAITH INSTITUTION] premises who wish to serve or prepare food at the [FAITH INSTITUTION] premises must read and understand this Food Hygiene and Safety Policy before serving/preparing food at the [FAITH INSTITUTION] premises.  Any medical conditions or allergies must be taken into account during food serving/preparation.
    2. Avoid serving raw or half-cooked eggs (or uncooked foods made from them) to vulnerable people such as the elderly and the sick (all eggs should be cooked until they are hard — both yoke and white).
    3. Food brought to the [FAITH INSTITUTION] premises must be Halal, clean and safe to use and prepared according to the food hygiene and safety regulations.

Management of Food Safety

  1. When staff/volunteers work in a food preparation area, at least one of them must have a valid basic food hygiene certificate.
  2. Staff/volunteers should adhere to HACCP (Hazard Analysis and Critical Control Point) and COSHH (Control of Substances Hazardous to Health) guidelines.
  3. Staff/volunteers should be trained in emergency procedures and how to shut-off gas/electricity when in the kitchen.
  4. Anyone who has or has had vomiting or diarrhoea should be clear for 48 hours before working with food.
  5. Food must be served on appropriate crockery that has no sign of wear or damage.
  6. Electrical appliances in a kitchen are to be protected by circuit breakers.

Personal Hygiene

    1. Make sure that everyone wears appropriate protective clothing at all times when preparing food.
    2. Make sure that all people helping with food preparation and food serving also wear protective clothing.
    3. Wear sensible foot wear, not open sandals.
    4. Any items of jewellery (other than a band ring or small earrings) that cannot be removed must be covered with a blue plaster or blue gloves should be worn.
    5. Keep the nails clean. Do not wear false nails, nail extensions or nail varnish.
    6. Tie back or cover hair (male or female) and do not use grips or clips.
    7. Wash hands with anti- bacterial soap, before preparing food and after:
      1. Going to the toilet.
      2. Handling waste/ carrying out cleaning.
      3. Blowing the nose or touching other parts of the body likely to have bacteria, for example, nose, mouth, hair, ears.

Food Preparation

    1. Food should be prepared in a suitable environment.
    2. All work surfaces should be washed down and then cleaned with an anti-bacterial agent before starting food preparation.
    3. All spills should be wiped up immediately.
    4. Spills on carpets must be reported to the [FAITH INSTITUTION] contact person immediately.
    5. Prepare raw and cooked foods in separate areas.
    6. Keep food covered.
    7. Perishable food (like milk) must be stored at the correct temperature below 5 degree centigrade in a refrigerator when not being used.
    8. Store dried foods in airtight containers, clearly label them and write down the use by date.
    9. Always keep the food covered.
    10. Dispose off the waste properly.
    11. Keep a lid on the dustbin and wash hands after using it.
    12. Wash all fresh fruit and vegetables thoroughly before use.
    13. The water used for washing up should be 60 degree centigrade.
    14. Keep the tea towels clean and store in a dust-free place.
    15. Use clean dishcloths and tea towels for each food session.
    16. Wash the tea towels and dish cloths after each session.
    17. Wash or wipe all aprons down with an anti-bacterial product after use.
    18. All electrical equipment must be PAT tested (unless it is less than a year old).
    19. Count the sharp knives before use and after use. Lock them away in a secure cupboard.
    20. Place hot equipment away from easy access until it has cooled down and then securely locked away.
    21. After using a halogen hob, place a pan of cold water on the hob until it has cooled down.


  1. Display the appropriate First Aid, COSHH and Emergency notices.
  2. Risk assessment/hazard cards will be displayed near equipment to warn users of its potential hazards.

Equipment Failure

  1. Report all equipment failure to the [FAITH INSTITUTION] office as soon as possible. It will make sure that any defect in any equipment is repaired as soon as possible. Until a piece of equipment is repaired, it will be kept out of use and a notice will be attached to it.
  2. [FAITH INSTITUTION] Office will keep a list of all equipment, its source of purchase and its condition.

First Aid

  1. If needed, consult a First Aider. See the list in the [FAITH INSTITUTION] premises.
  2. Ensure that the kitchen first aid box is kept fully stocked.
  3. Complete accident forms and file in the [FAITH INSTITUTION] Office.

Click here to download the template.