Catering Assistant

The FCA is responsible to ensure food and beverages are prepared and delivered to the highest standards and to work within the guidelines of HACCP and COSHH. Comply with instruction from your line manager. Clean to the 49 standards set out in the National cleaning specifications 2007. To be trained in COSHH and follow guidelines in the safe use of chemicals set out by the manufacture and adhere to any Trust policies and procedures relating to cleaning and chemicals.
(Infection prevention control policy) Adhere to the Health and Safety Act 1974 and report any incidents or accidents through the Trust reporting system (Datix) and to your line manager ASAP. Adhere to the Food Safety Act 1990 and follow Trust policies and procedures relating to food safety. (Food Safety Training level 2, HACCP guidance and food safety policy) Adhere to the manual handling operations regulations 1992 and follow Trust policies and procedures. To keep patients information confidential at all times.
To attend Mandatory and Statuary training as required and any training related to the use of equipment and how to use chemicals to support your role. Ensure the correct PPE is worn. I.e. Staff uniform, safety shoes, aprons and gloves, goggles, face masks.
Make up, Jewellery and nail varnish to be worn to a minimum or not at all depending on Trust guidelines. Clean and check machinery daily including cables, filters, etc and report any faults to your line manager. Check stock, order when supplies are low and replenish as and when required. Ensure cleaning and food storage cupboards are kept clean and tidy at all times.
Remove waste (general) and dispose of in the correct waste stream. Adhere to cleaning schedules and complete tick sheets to ensure compliance of cleaning tasks set out by your line manager. Participate in Hand Hygiene and cleaning audits as and when required. Receipt all chilled, frozen, and dry provisions and ensure correct storage and stock rotation takes place in line with HACCP.
To report any pest control sightings or security risks to your line manager. Where applicable complete a Trust incident form. (Datix) Comply with Trust policy and complete HACCP documentation on a daily basis.(Fridge/Freezer temps, food temperatures, complete waste docs, etc) The FCA is responsible to ensure food and beverages are prepared and delivered to the highest standards and to work within the guidelines of HACCP and COSHH. Comply with instruction from your line manager.
Clean to the 49 standards set out in the National cleaning specifications 2007. To be trained in COSHH and follow guidelines in the safe use of chemicals set out by the manufacture and adhere to any Trust policies and procedures relating to cleaning and chemicals. (Infection prevention control policy) Adhere to the Health and Safety Act 1974 and report any incidents or accidents through the Trust reporting system (Datix) and to your line manager ASAP. Adhere to the Food Safety Act 1990 and follow Trust policies and procedures relating to food safety.
(Food Safety Training level 2, HACCP guidance and food safety policy) Adhere to the manual handling operations regulations 1992 and follow Trust policies and procedures. To keep patients information confidential at all times. To attend Mandatory and Statuary training as required and any training related to the use of equipment and how to use chemicals to support your role. Ensure the correct PPE is worn.
I.e. Staff uniform, safety shoes, aprons and gloves, goggles, face masks. Make up, Jewellery and nail varnish to be worn to a minimum or not at all depending on Trust guidelines. Clean and check machinery daily including cables, filters, etc and report any faults to your line manager.
Check stock, order when supplies are low and replenish as and when required. Ensure cleaning and food storage cupboards are kept clean and tidy at all times. Remove waste (general) and dispose of in the correct waste stream. Adhere to cleaning schedules and complete tick sheets to ensure compliance of cleaning tasks set out by your line manager.
Participate in Hand Hygiene and cleaning audits as and when required. Receipt all chilled, frozen, and dry provisions and ensure correct storage and stock rotation takes place in line with HACCP. To report any pest control sightings or security risks to your line manager. Where applicable complete a Trust incident form.
(Datix) Comply with Trust policy and complete HACCP documentation on a daily basis.(Fridge/Freezer temps, food temperatures, complete waste docs, etc) The FCA is responsible to ensure food and beverages are prepared and delivered to the highest standards and to work within the guidelines of HACCP and COSHH. Comply with instruction from your line manager. Clean to the 49 standards set out in the National cleaning specifications 2007. To be trained in COSHH and follow guidelines in the safe use of chemicals set out by the manufacture and adhere to any Trust policies and procedures relating