Social Services Quality Audit

Client Support CATERING QUALITY AUDIT STANDARD FOR SOCIAL SERVICES Social Services Quality Audit Standard Good Practice Guide Minimum Standard Higher Standard Good Practice Ref Page 1 P 35 PREMISES Premises and equipment should be designed, constructed and maintained to control the risk of product contamination and to comply with all relevant legislation 1.1 The layout, design, construction and size of Regular inspections should be carried out by a • Construction materials should not premises should prevent product contamination, competent person to identify the effectiveness of include substances that may be and accumulation of dirt in inaccessible places. cleaning and highlight when maintenance and toxic, or may lead to product remedial work is required contamination. i.e. flaking paint or masonry plaster. 1.2 P4 Premises should allow sufficient working space and Risk assessments should identify the suitability of • Where space is restricted handling the operations and clearly document any controls storage to enable all operations to be carried out of low and high-risk foods can be properly under hygienic conditions. necessary to ensure staff and product safety. separated by time if the area to be used is thoroughly cleaned and disinfected between operations. 1.3 Food Production procedures should reduce any All procedures critical to food safety should be potential for ...