Victoria Rooms

Food safety management

The person responsible overall for food safety matters is Philip Knowles.

Christine Field (Victoria’s Café), Sally Ackland (market traders) or Maggie Dinning (other events) carry out the necessary checks and ensure compliance.

Personal hygiene

Cleanliness and other risks of contamination

All food handlers wash their hands thoroughly with bactericidal soap to make sure they are clean before handling any food. They also wear a clean apron/over clothing when handling food and do not wear jewellery or watches which are likely to contaminate food. Only a plain wedding band and sleeper earrings are permitted. Staff with long hair ensure it is tied back and preferably covered.

Staff fitness to work

All food handlers are told to notify their manager if they are suffering from sickness, diarrhoea, septic wounds and cuts. They are also to notify the person currently in charge about any sickness they have suffered whilst on holiday or when any close family members or contacts have suffered any food poisoning symptoms.

Food handlers are not allowed to return to food handling work until they have been symptom free for 48 hours. All food handlers are also notified that they must cover all cuts with a blue waterproof dressing.


Clean and disinfected

All food contact surfaces and hand contact surfaces are cleaned and disinfected using a two stage cleaning process prior to use each day. The food safe disinfectant we use is Jantex Multi-Surface Sanitiser Cleaner. We ensure that the manufacturer’s instructions for contact times and dilution rates are adhered to, and that our food safe disinfectant meets the requirements of BS EN 1276. Any spillages of food which may cause cross contamination are cleaned up immediately with the use of the food safe disinfectant. All staff are aware of the cleaning they must do to prevent cross contamination.

To prevent bacteria from spreading we use a new or freshly cleaned and disinfected cloth/paper towel to wipe work surfaces, equipment or utensils used for ready-to-eat foods. We also dispose of or remove for washing cloths that have been used to clean surfaces and equipment used with raw meat, eggs or vegetables.

Safe food storage

To prevent cross contamination, labelling and dates

All food is stored to prevent risk of contamination, such as raw meat, poultry and fish, unwashed vegetables and eggs are stored below cooked and ready to eat foods. All open food is kept covered.

Use-by dates on food are checked daily when the business is operating. The oldest food is always used first and any food past its use-by date is disposed of. Once foods are opened the manufacturer’s instructions for storage and shelf-life are adhered to.

Food for employees own use is kept separate from food used for the business and is labelled as such. If necessary food used for the business will be secured where it cannot be tampered with.

Cold storage

Fridge and freezer temperatures are regularly checked

Chilled and frozen food purchases for the business (both deliveries and items collected and transported back) are placed in either the fridge or freezer within 1 hour of purchase.

The temperature of the refrigerators is checked every 4 hours when they contain food for the business, to ensure they store food at 8C or below. If it is found that the fridges are not storing food at the correct temperature, corrective action is taken and any food, which has been stored above 8C for more than 4 hours, will be thrown away.

No freezer is installed. Any frozen food stored for consumption at the hall will be stored at -18C or colder until ready for defrosting. We will dispose of food that has defrosted while under storage.

Food preparation

Food is prepared in a safe way

Ready-to-eat foods will be prepared completely separately from raw meat, poultry, fish, eggs and unwashed vegetables. Separate chopping boards will be used for raw and ready-to-eat foods. Work surfaces, equipment and utensils will be cleaned and disinfected between the preparation of raw and ready-to-eat foods.

Cooking and reheating

Food is thoroughly cooked before serving

Food other that for personal consumption, which is cooked on the premises, is checked visually to ensure it is thoroughly cooked and/or temperature probed to ensure a core temperature of 75C is met. Where food had been identified as not being cooked thoroughly, it is returned for further cooking until it satisfies the check(s) outlined above. If there is found to be a fault with the cooking process, all necessary practices will be changed to ensure thorough cooking. When reheating foods a core temperature of 75C is met.

Food that is held hot will have been thoroughly cooked or reheated first and will be checked to ensure it is held at a minimum of 63C.

The temperature probe is cleaned and disinfected between uses and is checked to ensure it is accurate before use. (Iced water between -1C and 1C/boiling water between 99C and 101C)


Food is cooled quickly

Food will be cooled as quickly as possible but always within 90 minutes by covering and moving to a cool area. Where necessary food will be portioned, cut, stirred or spread out to speed up cooling prior to being put in the fridge. If food has not been cooled down safely it will be recooked if appropriate or thrown away.

Food handlers are trained

All food handlers are trained in safe food handling practices. A written record signed by each food handler to confirm that they have been trained and read this document is kept on-site. (Training can is delivered in house and/or by an external provider to a recognised level). Our food handlers are supervised and will undergo refresher training when their knowledge requires updating.


The property is maintained in good condition with structural repairs being carried out promptly. Equipment and utensils are replaced as soon as they are found to be damaged or have loose parts. Hand washing facilities are available.

Staff carry out routine daily checks to make sure there are no pests present in food rooms to ensure that food is not contaminated. If pests are found a pest contractor will be contacted immediately for advice.

Waste will be removed from food rooms regularly and stored in waste containers with close fitting lids. Our waste contractor is Biffa and waste is collected every 2 weeks on a Tuesday.


Allergen information is supplied to our customers in the following ways:

  • Orally and on ingredient lists or, for prepacked food, on ingredient labels
  • By posting allergen advice notices at sales points
  • By reminding our customers to speak to us regarding any food allergies

When we are notified by a client that they have a specific food allergy, we will make all reasonable checks that the food they are given does not contain the food they are allergic to (known as an allergen), this includes checking all ingredients in a dish.

When we are asked to prepare food free of a particular allergen we make sure that all work surfaces and equipment have been thoroughly cleaned before starting work to prevent cross contamination.

Where we have children as regular clients we keep a list of any known allergies and all staff are made aware of the list and any updates to it.

Staff are made aware of the advice given in the Food Standards Agency food allergy guidance available on their website, and where necessary have undertaken the Food Standards Agency allergen training. 

Dealing with problems

When any problems are discovered regarding this information, a note of any corrective action is made in out diary.