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Health, Hygiene and Food Safety

It is the policy of the Company to give the greatest importance to health, safety and welfare at work of its employees. To this end every effort will be made to provide safe and hygienic working conditions and to prevent fire or damage.

 

In addition, it is important to follow all food safety legislation, policies and procedures to prevent harm to our customers and guests.

 

Equally staff have a legal obligation to do everything possible to prevent injury to themselves or others and at all times to report any health or safety hazard. We draw your attention to the Company Rules and Regulations and the Company Health and Safety policy statements. In the event of an accident you must complete the Company and official accident report forms. Failure to report is a disciplinary offence.

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General Observations

Your attention is drawn to the Company’s Health and Safety Policy notice in the site. There are other notices exhibited in the site including those relating to fire and dangerous machinery - please read - they are for your own benefit and the benefit of your colleagues.

 

Please follow the link to view our Health and Safety Policy

 

PLEASE NOTE:

Your site manager will inform you of any machinery which may be used only by trained, authorised personnel in the site. Any unauthorised use will be treated as Gross Misconduct.

 

WILSON VALE REQUIRES EMPLOYEES TO ENSURE THEY ARE FAMILIAR WITH:

a) The accident reporting procedure.

b) The first aid arrangements.

c) The correct procedure for reporting and recording injuries and near misses.

d) The Fire Rules and Fire Equipment available on the premises.

e) The safe systems for doing the job.

f) Correct manual handling techniques.

g) The correct procedure for reporting and recording injuries.

h) The main findings of the Company risk assessments.

 

Employees must comply with any actions required in the Company risk assessments in order to prevent injury.

 

WITHIN THE CATERING INDUSTRY THE MOST COMMON HAZARD AREAS ARE:

a) Lifting incorrectly.

b) Electrical equipment.

c) Slipping on wet/greasy floors.

d) Tripping hazards.

e) Handling of glassware and knives.

f) Fire.

g) Kitchen and cooking safety.

 

WILSON VALE’S OBJECTIVES ARE:

a) To minimise all injuries and dangerous occurrences.

b) To maintain a high standard of occupational Health & Hygiene.

c) To control of all situations which may cause injury and/or damage to property and equipment.

d) To regularly monitor and enforce the adherence to the policy.

 

YOUR OBJECTIVES ARE TO:

a) Conform to the use of any appliances, which are supplied for your safety.

b) Not interfere with, or misuse such appliances.

c) Do nothing which might endanger yourself or others wilfully or without reasonable cause. To do so will be treated as Gross Misconduct.

d) Inform your Manager if there is any personal protective equipment running low or missing.

e) Comply with all reasonable requests with regard to safe working practices.

f) Follow any site-specific rules relating to safety.

 

NOTIFICATION AND TREATMENT OF INJURIES

It is a legal requirement for the Company to have knowledge of every accident, incident or near miss as soon as possible after it has happened.

 

First Aid – we have an arrangement with our Clients to provide first aid facilities, this may vary from site to site. Please make yourself aware of the first aid arrangements.

 

Eye Wash station – an emergency eye wash station will be available within the vicinity of the kitchen.

 

In all cases of injury – NO MATTER HOW TRIVIAL – you must inform your manager immediately.

 

The manager will investigate and record the detail on the accident report form and in some cases the Client will have an additional form to be filled in.

 

Failure to do so will be treated as misconduct. Deliberately supplying false information is classed as Gross Misconduct.

 

All accidents and near misses should be investigated to ensure re-occurrence prevented.

 

if an injury falls under the RIDDOR category then this will be reported to the Health and Safety executive by your manager.

 

If you are off work as a result of an injury and it is more than 7 days (including weekends) then your manager will need to report this as a RIDDOR reportable.

 

When you return to work following an injury your manager will carry out a return to work discussion.

Health

BURNS AND SCALDS

  • Please observe food safety regulations and handle food using the correct equipment. Put food in the right sized containers. Do not overfill containers particularly soups and hot liquids.

  • Pay particular attention to removing food and containers from ovens and be aware of the risk of spilling hot liquids when removing items.

  • Be especially aware that containers are often hot or have hot liquids in them that can emit steam.

  • Be aware of burn or scald hazards as well as using the correct equipment to remove lids, stir food, convey food to the counter or to transport food.

  • Plates may also be hot or held in plate warmers which can also present a burn risk.

  

CUTS AND WOUNDS AND ABRASIONS

  • Report any cuts, burns, abrasions, raw wounds or grazes to your manager – this is important as all accidents must be reported. Wounds may harbour bacteria.

  • Blue waterproof dressings must be used in the food industry

  • The Accident reporting form must also be completed if the wound occurs at work.  An investigation relating to the incident should be undertaken. If there are specific reporting instructions for the site then these must also be followed. In some cases, it will be necessary to use a first aider to determine the severity of the injury and whether further treatment is recommended.

 

DERMATITIS

Contact dermatitis is inflammation of the skin that occurs when you come into contact with a particular substance.

 

It can be caused by:

  • An irritant – a substance that directly damages the outer layer of skin

  • An allergen – a substance that causes the immune system to respond in a way that affects the skin

 

Signs and symptoms

Contact dermatitis is a type of eczema that causes the skin to become red, blistered, dry, scaly and cracked. This reaction will usually occur with a few hours or days of exposure to an irritant or allergen. It is not infectious, so it cannot be passed from one person to another.

 

Symptoms can affect any part of the body, but most commonly affect the hands and face.

 

What is the problem?

Occupational dermatitis can affect virtually all industry and business sectors but is a particular risk in the catering industry. Signs of dermatitis can be redness, itching, scaling and blistering. It can get worse causing the skin to split and bleed, the dermatitis can spread. If it then becomes too bad, it may mean that you cannot attend work. In severe cases this may mean that you cannot work in a kitchen environment. If it is caught early and precautions are taken then the skin can recover, however the best course of action is to prevent it happening.

 

How does it effect me?

If you have a problem then highlight to your manager, who will then ask you to see your GP for correct diagnosis and treatment.

 

As an employer we need to report this under the RIDDOR Regulations.

 

Prevention may help – please see guidelines below:

  • Gloves – wear gloves when you are handling substances that can cause dermatitis and remember to change them frequently.

  • Use a moisturising cream before and after work. This will help to replace the natural oils that your skin loses when you wash or when you come into contact with detergents and solvents.

  • Wear a face shield or full-face mask, and protective coveralls if you do a job where liquids, fumes or dust that can cause dermatitis might get onto your face and neck.

  • Keep your skin clean.

  • Make sure your protective clothes are clean and intact.

  • Keep your workplace clean, including machinery and tools.

  • If you use diluted chemicals, make sure they are diluted to the correct strength – if they are too concentrated, they are more likely to cause dermatitis.

 

REMEMBER TO REPORT ANY SKIN PROBLEMS TO YOUR MANAGER IMMEDIATELY.

 

If you go to see your GP about any skin problem, remember to tell your Manager about the work you do and the substances you use. If the symptoms do not go away you may need to see a skin specialist, ideally one who specialises in occupational skin problems.

Safety

RISK ASSESSMENTS

A risk assessment is a careful examination of what in your workplace could cause harm to people. A set of risk assessments will have been completed for your site. Risk assessments identify the hazard, decide on who might be harmed, the likelihood of this happening and the potential severity of an injury.  Where a risk cannot be completely eliminated then control measures may need to be applied. You will be instructed on how to use equipment, processes and also if there is a requirement to wear PPE.

 

Risk assessments have been completed at site by your Manager and are updated on an annual basis or with the introduction of new equipment

 

EQUIPMENT

Do not use any equipment before you have been trained on how to use it correctly, clean it correctly, how and where to store it and how to transport it. It is vital that you are trained. Failure to do so could result in an injury.

 

Remember to use equipment as you have been shown, if you do not, or you try to cut corners you will risk injuring yourself and/or others. Failure to use equipment correctly may result in disciplinary action being taken.

 

ELECTRICAL EQUIPMENT

If the equipment you are using is powered by electricity always visually check it to ensure plugs, switches and flexes are in good order. Do not use if you think it is faulty. Report any problems and do not use or repair any faulty equipment. Do not bypass any guarding. Guards should remain in place until the machine has stopped. If you notice any faulty guarding, then do not use the equipment and report immediately to your Manager.

Ensure you are trained before operating this type of equipment.

 

You are not permitted to repair any faulty equipment

 

Ensure that you always use, clean, store and transport it safely as per the instructions.

 

FIRE SAFETY

 

IT IS YOUR DUTY TO MAKE YOURSELF FAMILIAR WITH THE DETAILS OF THE ALARMS, FIREFIGHTING EQUIPMENT AND EMERGENCY EVACUATION PROCEDURES APPLYING TO YOUR SITE.

 

Your site will have specific procedures in relation to fire. Please make sure you are aware of these, including

  • what to do if you spot a fire

  • what the alarm sounds like

  • what the shutdown procedures are

  • the evacuation and assembly location and arrangements.

 

Fire prevention is key

You will be required to complete fire awareness training and some sites will require you to complete specific training on the use of fire extinguishers and fire blankets.

 

In some sites we may have fire suppression units, if this is the case your Manager will make you aware of this.

 

General Rules and Good practice

  • All waste material including waste boxes, oil and paper shall be disposed of regularly.

  • Be aware that when cleaning out fryers that they should be refilled before they are turned back on (turning on empty fryers can cause residual oil to catch alight).

  • Work tidily and cleanly and do not block exits and walkways with rubbish and boxes.

  • Damp towels or clothing should not be draped over heaters nor should combustible materials e.g., books

  • paper be placed on them.

  • No combustible material should be stored in electrical cupboards or within 1 metre of electrical panels.

  • Smoking and Vaping are prohibited in all food and storage areas and areas where flammable or combustible liquids

  • are used and stored. Smoking will only be carried out only in designated areas, if the client allows it on site.

  • Be familiar with the sound of the alarm. Note – some sites have more than one alarm system for different purposes.

  • Be familiar with the means of escape and assembly points. A notice clearly illustrating fire escapes should be displayed in the work area.

  • Be familiar with the fire drill and if any fire alarm sounds, leave the premises immediately.

  • You should only consider fighting a fire if the alarm has been raised, the fire is small enough to be safely tackled and you have been trained to do so. The priority is always personal safety, and you should never take action which would jeopardise your own safety. Report any tackled fires and use of the extinguishers to the Client/ Manager.

 

  • Do not use fire extinguishers to prop fire doors open.

  • Do not obstruct Emergency exits.

  • Do not store goods or equipment in a fire exit.

  • Do not tackle a fire if you have not been trained and are confident to do so.

 

All procedures must be followed in accordance with the site rules including any shutdown procedures.

 

HAZARD SPOTTING

If you spot a hazard or something that looks dangerous then please report it to your line manager immediately – this may prevent someone from having a nasty accident.  If in doubt, any defective item should be taken out of use until it has been examined and repaired.

 

KNIVES

 

BE AWARE OF KNIFE SAFETY AND PLEASE OBSERVE THE FOLLOWING:

  • Always carry knives with the blade pointing downwards and away from you.

  • Do NOT put knives in a sink.

  • Always store upside down on a wall attachment, or with blades facing away from you in a drawer.

 

RADIOS, TV’S AND MUSIC

You are only allowed to play the above if approved by the Client. Any content should be carefully considered so as not to distract from your work or offend people within the vicinity. The use of earphones, headphones or earbuds are not permitted within the kitchen.

 

PROTECTIVE CLOTHING AND EQUIPMENT

You will be issued with certain protective equipment for certain tasks. Please ensure that you wear any protective clothing issued to you. It is there for your safety. This includes uniform, gloves, apron and masks. There will be special tasks that require you to wear PPE – if you cannot find this then please ask your manager before attempting the task.

 

WET FLOORS

Always ensure that wet floors are marked with a yellow caution sign. Make sure any spillages are wiped up immediately. Wet or slippery floors are a hazard and can cause serious injury.

 

MANUAL HANDLING AND LIFTING

You will be given specific manual handling training which is appropriate to your workplace.

 

PLEASE REMEMBER THAT IT IS YOUR DUTY TO ACT IN A SAFE WAY AND TO OBSERVE THE FOLLOWING:

  • Make your Manager aware of any problems you may have.

  • When lifting any item, always assess the load first, and consider whether you need to use a trolley or other device to help you lift the item or to transport the item. Can it be put into smaller containers?

  • Ensure you have a clear area to lift to.

  • Always remember to keep your back straight and bend your knees when lifting.

  • If something is too heavy to lift or carry then tell your line manager. Lifting or carrying things incorrectly can cause injury.

 

Manual handling also covers the way you work – look at how you organise your workspace – do you need to adjust the way you work? Should you wear gloves for better grip? Can we eliminate the risk or use an alternative way of doing the task?

 

REMEMBER YOU NEED TO OBSERVE THE PROCEDURES OUTLINED IN YOUR TRAINING.

 

SLIPS, TRIPS AND FALLS

This is one of the biggest causes of injuries within Kitchens; please pay extra attention so that you do not become another statistic. Be aware of tripping hazards and observe good housekeeping practice. Wear the Company issued footwear when at work. Do not go back into the kitchen if you have changed from your safety footwear into your normal footwear. Observe good housekeeping to ensure that you do not create any tripping hazards.

 

WORKING AT HEIGHTS:  SAFETY STEPS AND KICK STOOLS

 

The use of ladders is not allowed. In addition, you must not stand on solid tops or counters to clean. Cleaning at height is only to be completed by specialist companies.

 

Heavy stock should not be stored above shoulder height. Should you need to access stock from a shelf then the use of safety steps is permitted provided they are in good condition. Do not over stretch to reach a product.

 

If you believe any equipment is not in good condition, you should report this to your manager and take the equipment out of use.

 

Kick Stools

If using a kick stool ensure that it is in good condition. Make sure that before you step onto it, it has been placed evenly on the floor. Place your foot squarely onto the step of the kick stool and ensure that it doesn’t move before placing your other foot onto the stool. Do not overreach and ensure that the kick stool is stored in a safe location and does not become a trip hazard.

 

Safety Steps

Steps should be visually examined before each use. They should ONLY be used if in good condition.

Be careful to open the steps to the correct safety setting before use.

Do not overload and take care when going up and down the steps. Do not overreach.  When placing or removing large and/or bulky items then a second person may be needed to assist with the process.

Food Safety and Hygiene

FOOD SAFETY AND HYGIENE STANDARDS AND PRACTICES

The company’s Food Safety and Hygiene standards and practices are set out in full in the Insite Manual – Hazard Analysis Critical Control Point (HACCP) Food Safety Management System and employees are required to be familiar with the content relevant to your role. Ask the site manager to see a copy, if you have not seen it.

 

All Food Handlers must comply with the following:

 

  • Comply with all hygiene requirements.

  • Complete the necessary monitoring forms.

  • Comply with the company allergen controls.

  • Work with the Chef Manager in maintaining high standards of hygiene.

  • Report any defects, infestations, or concerns.

  • Complete training as requested by Wilson Vale

 

Responsibilities for Managers can be found within the InSite pack

 

Please follow the link to view our Food Safety Policy

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Allergen Information and Control

 

Certain foods can cause an adverse response in customers who have an allergy or intolerance to that food.  In the worst case, the allergic response can be severe and result in death.  It is therefore essential that we store, handle, cook and serve food in a way which minimises the risk of contamination and also provide customers with accurate information about the food which is being served.

 

Allergen information and control is the responsibility of the whole catering team, and it is essential that you understand your role.  The company has detailed systems and procedures in place and provides training to all staff about their role.  If you are unsure about your responsibilities, then discuss this with your site manager.

 

Written information about allergens is provided to the customer, through an allergen matrix (or similar) and this is supplemented by the provision of verbal advice, where this is requested.  It is essential that the written and verbal advice is always accurate, therefore if you are in any doubt about the advice provided then this should be double checked.  Never guess the answer to an allergen enquiry.  If you are unable to clarify an allergen enquiry, then advise the customer not to eat the food.

 

Failure to follow the appropriate allergen systems and procedures could result in significant consequences for the customer, legal action against the company and disciplinary and legal action being pursued against the individual team member.

 

You will be required to complete Allergy training each year.

 

Certain foods can create an adverse response in the consumer where they have either an allergy or intolerance to

that food. ‘Food allergies’ trigger the immune system to respond, while intolerances do not involve the

immune system. In the worst cases, some individuals unfortunately die each year as they consume a food

that they are severely allergic to, and this can cause an ANAPHYLACTIC SHOCK. Even food intolerance can

cause vomiting and/or diarrhoea. For a person with a food allergy, dishes containing the food they react to are ‘unsafe’. We must therefore ensure that we provide individuals with food allergies the information they need to determine whether the

food they react to is contained in a particular dish.

If someone with a food allergy asks you whether a dish contains a certain food, you should NEVER guess the answer. Find out the information the customer wants and let them decide if they can eat the food.

 

What you need to do:

 

  • If you prepare any food - you must inform the person completing the allergen matrix what the allergens contained in the food you have prepared.

  • The allergen matrix will be signed off and, in most sites, there will be a requirement for a second signature to check the accuracy of the identified allergens. Please keep any manufacturers packaging for reference.

  • If a customer requests information on an allergen which falls outside of the 14 required to be listed always ask the person who made the dish.

  • Always store foods separately in closed containers.

  • If a dish contains one of the foods that can cause severe allergic reactions, make sure that you state it in the name of the dish or the description on the menu. E.g., ‘strawberry mousse with almond shortbread.’

  • If you use unrefined nut or seed oils in cooking or in dressings, state this on the menu and/or on a notice displayed at the serving area.

  • When you have been asked to prepare a meal that doesn’t contain a certain food then be aware of the risk of cross contamination. For example, make sure that you don’t cook it in oil that has already been used to cook other foods that could contaminate the food.

  • Always check with the kitchen every time someone asks for a meal that doesn’t contain a certain food.

  • Where dishes contain gluten or nuts, the type of gluten or nuts should be stated on the matrix e.g. wheat, hazelnuts.

  • If you work in a school children who have allergies will be identified using an allergy management form. Your manager will let you know which children have which allergies and the process we have at site to ensure that the children are served with the correct food. 


Always listen to the pre- service briefing and if you are not sure about anything always ask. If you doubt the information being provided then raise your concern, so that it can be clarified.

 

Remember that supplying accurate information to the customer is essential – never guess.

Notifiable Conditions

PLEASE BE AWARE THAT YOU NEED TO REPORT THE FOLLOWING CONDITIONS:

  • Covid  

  • Vomiting.

  • Diarrhoea.

  • Septic skin lesions, i.e. boils, infected cuts (no matter how small).

  • Discharge from ear, nose, or any other site.

 

You must report it if a member of your household is suffering from diarrhoea and/or vomiting. This includes gastroenteritis, and norovirus as well as other viral infections.

 

Report after returning from a holiday if you suffered an attack of vomiting and/or diarrhoea.

 

Please note you will need to be clear of symptoms for 48 hours before returning to work without the use of anti-diarrhoea medications.

 

IT MUST BE EMPHASISED THAT FAILURE TO REPORT NOTIFIABLE CONDITIONS SUCH AS DIARRHOEA, VOMITING OR INFECTED SKIN SURFACES, COULD RESULT IN PROSECUTION UNDER THE FOOD SAFETY AND HYGIENE (ENGLAND) REGULATIONS 2013.

 

THE COMPANY DISCIPLINARY PROCEDURES MAY ALSO BE INVOKED.

 

Diagnosed Infection

 If you have been diagnosed by a medical professional with a specific infection.

 

For Example:

Salmonella (except Salmonella Typhi and Salmonella

Paratyphi A, B or C)

Campylobacter

Vibrio (except Vibrio cholerae O1 and O139)

Yersinia

Bacillus

Staphylococcus aureus

Clostridium perfringens

Protozoa, e.g., Cryptosporidium, Giardia lamblia (except Entamoeba histolytica)

Shigella sonnei (but not Shigella dysenteriae,flexneri, and boydii)

Worms (except Threadworm and Taenia solium)

 

You must inform their doctor that you are a food handler and guidance will be provided by the doctor in relation to exclusion and time frame for a return to work.

Bad Habits

It is easy to transmit potential poisoning bacteria or viruses if you have bad habits. Bad habits can also create a poor perception with customers.

 

Habits such as nose picking, nail biting, licking of fingers, trying food with the same spoon, picking at food etc. are not acceptable.

 

SMOKING, EATING OR DRINKING IN FOOD PREPARATION AND SERVICE AREAS IS STRICTLY FORBIDDEN AND COVERED BY LEGAL REGULATIONS.

 

ANY BREACH OF THIS IS CLASSED AS SERIOUS MISCONDUCT AND WILL BE SUBJECT TO DISCIPLINARY ACTION.

 

HANDS

 

IT IS IMPORTANT THAT YOU WASH YOUR HANDS FREQUENTLY. ALWAYS WASH YOUR HANDS:

 

  • BEFORE YOU START WORK

  • BEFORE: Touching raw meat and high-risk foods

  • BETWEEN: Handling raw vegetables, fish, meat and cooked meats and other ready to eat foods.

  • AFTER:

    • Handling raw meats, raw fish and raw eggs, including their shells.

    • Visiting the toilet.

    • Coughing or sneezing into your hand.

    • Touching your hair, face, nose or skin.

    • Carrying out cleaning tasks or touching chemical containers.

    • Handling rubbish, waste and bins.

    • Taking breaks.

    • Smoking or vaping.

    • Handling money – it is important to pay particular attention when handling money and also serving at the same time. You will need to wash your hands before serving any food.

 

It is important that you wash your hands and exposed parts of your arms with liquid handwash that has disinfectant properties and hot water. After handwashing, the tap should be turned off using a paper towel to avoid re-contaminating your hands from the taps.

 

In some sites, alcohol-based hand gels are also used. You will be instructed by your Manager where this is the case. However, this is not a substitute for handwashing.

 

Fingernails must be kept short and, in some sites, nail brushes used to ensure cleanliness. If this is the case then the nailbrush be changed regularly and disinfected.

 

Nail varnish, gel nails, false nails, and nails gems must not be worn.

 

Hand washbasins must only be used for hand washing.

 

COUGHING AND SNEEZING

Be aware that coughing and sneezing over food will contaminate it with bacteria and mucus. Therefore, please be careful if you have a cold or cough. You must always wash your hands after sneezing or coughing or after using a handkerchief or tissue.

 

CLOTHING AND PERSONAL HYGIENE

It is important that you pay particular attention to the following as you are working with food and failure to do so may result in disciplinary action being taken.

 

UNIFORM AND APPEARANCE

You are issued with a uniform and this must be worn whilst you are working. It is your responsibility to keep your uniform clean, well pressed and tidy. If your uniform is showing wear then please speak to your Unit or Area Manager about a replacement. As a representative of the Company you need to remember that your appearance is important as it is a reflection of our standards. A clean, smart appearance creates a positive perception of the site.

 

If you are issued with safety clothing, including headgear and shoes then you must wear these as instructed. Any breach of this may result in disciplinary action being taken.

 

Beard snoods – in some sites the instruction from the Client will be that beard snood must be worn for anyone who has a beard or moustache with more than one day’s growth or stubble. Your Manager will inform you if this is the case.

 

You must not wipe your hands on your uniform.

 

You must not travel to work in workwear but must change before the start of your shift. Please note personal clothing must not be kept in food handling or storage rooms.

 

Your uniform must not be worn outside of the workplace.

 

Any breach will be treated as Serious Misconduct.

 

FOOTWEAR

The shoes you wear whilst you are at work must be the safety shoes issued by the Company. These have been specially selected as they are designed to reduce the risk of slipping. You must keep them clean.

 

If your shoes start to wear, please speak to your Unit or Area Manager who will order a new pair.

 

Exceptions will only apply if accompanied by a doctor’s note stating that you cannot wear them for medical reasons. We will then look at alternative pairs for you; any alternatives must be approved by the Company before being worn in the kitchen area.

 

GLOVES

Disposable plastic gloves must be used for food preparation in accordance with your managers instructions. Do not wear soiled gloves or gloves that may be cross contaminated. If not wearing gloves, then thorough and frequent hand washing is still required to prevent bacteria contaminating food. White cotton gloves may be used as a safety precaution in service areas where handling of hot plates, utensils etc.

 

HAIR

Hair needs to be off the face, tidy and tied back. in some sites the instruction from the Client will be that hats and, in some cases, hairnets must be worn. Your manager will inform you if this is the case. 

 

JEWELLERY

You are only allowed to wear a plain wedding ring and a small pair of sleeper earrings. All other jewellery is not permitted and must be removed before entering the food preparation area.

 

Some jewellery is worn for religious or cultural reasons. Due consideration will be given to allow jewellery for any religious or cultural needs and items for medical alert. However, the central principles of this policy should still be adhered to. Thus, this should be discussed with your Unit or Area Manager.

 

Wilson Vale will not be liable for any injury sustained to an employee caused by the wearing of any jewellery item. The security of jewellery that the employee has been asked to remove remains the responsibility of the wearer. Wilson Vale is not liable for any loss.

 

Any breach may be treated as Serious Misconduct.

 

MAKE UP POLICY

If you wear make-up, this must be tastefully applied and in keeping with the standards expected.

 

Heavy make-up is not permitted.

 

PERFUME AND AFTERSHAVES

 

You are not allowed to wear highly scented perfumes or aftershaves as these can taint the food.

 

PIERCINGS

Staff who have visible body piercings on their faces, lower arm, hands, or neck will either have to remove them or cover them with a waterproof dressing, on a daily basis.

 

TATTOOS

In some sites the site Client will have require tattoos to be covered up. Your manager will inform you of this.

 

Anyone who has a visible tattoo which could be construed as being offensive to any religion or belief, or is in any way discriminatory, violent or intimidating, may be subject to disciplinary proceedings.

 

Likewise, an existing member of staff who becomes tattooed in this way may, after investigation, become subject to disciplinary proceedings.

 

PERSONAL HYGIENE

Please pay particular attention to personal hygiene. It is particularly important when working in a hot kitchen. The highest standard of personal hygiene must be observed at all times. Use of deodorant or antiperspirant is also advised.

 

SMOKING AND VAPING

Smoking and vaping are forbidden in all food areas, including combined stores/offices. Smoking and vaping are only permitted in areas of the site designated as smoking areas in accordance with legislation (take off apron and uniform before smoking and vaping to avoid cross contamination).

​

Vapes are treated in the same way as cigarettes because of the hand to mouth contact.

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Any smoking or vaping equipment must not be stored in the kitchen

 

ALWAYS THOROUGHLY WASH YOUR HANDS BEFORE RETURNING TO FOOD PREPARATION/ HANDLING.

 

ANY BREACH WILL BE TREATED AS SERIOUS MISCONDUCT.

Glass

Within catering, the use of glass cannot be avoided, however should there be a breakage we have a specific policy to avoid cross contamination and injury

 

Please follow the link to view our Glass Policy

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