Hygiene and Food Safety

Employees are adequately trained to understand their roles and responsibilities in the supply chain for the safe storage and transport of food and drink products. This ensures we remain legally compliant and protects the Group’s reputation by reducing any likelihood of consumers suffering food poisoning from goods stored or transported by us. The Group is dedicated to increasing the level of hygiene awareness for its employees, suppliers and customers through training, information and/or sharing of knowledge and best practice.

To achieve this all staff who work in food storage areas must adhere to the following:

Personal hygiene

• Every person working in a food-handling area must maintain a high level of personal cleanliness and staff must wear clean protective clothing.

• Staff must not wear strong smelling perfume/aftershave or any loose jewellery i.e. hoop earrings in open food areas (visitors will also be asked to remove such jewellery).

• Food (including chewing gum) and drink must be consumed only in the canteen facilities provided; unless someone has a medical requirement and/or has the express permission of the appropriate manager.

• Smoking (including electronic cigarettes) is only authorised in the designated smoking areas.

• Hands must be washed thoroughly with soap and hot water or sanitiser liquid after visiting the toilet, completion of cleaning and carrying waste bins.

• Staff must inform their manager if they are suffering from vomiting, diarrhoea, other stomach upsets or skin complaints. All staff must allow 48 hours before returning to work after a period of illness.

• Cuts must be covered with a waterproof dressing.

Storage conditions

• All food and drink products are to be stored off the floor on pallets.

• Food and drink products are to be stored separately from incompatible/non-food products.

• Pallets used for food storage are to be in good condition, free from damage and protruding nails.

• Cleaning materials are to be stored in the appropriate labelled area and locked away.

• Warehouses are to be kept in a clean and tidy condition with no build-up of dust or rubbish.

• Staff must protect products stored from contamination at all times. If a member of staff believes a product may be contaminated they must notify their line manager immediately.

• Company hygiene procedures (e.g. glass breakage, spillage procedure) must be followed.

• It is company policy that only safety knives are to be used in the warehouse.

Vehicle condition

• All vehicles are to be maintained in a clean and tidy condition, both internally and externally.

Pest control

• All sites must have pest management practices in place to prevent contamination of products.

• Staff must notify a supervisor or manager if they have seen any pest activity or evidence on site.

• Pets are not to be brought onto the premises.

• Staff must keep all doors shut when not in use to prevent pest entry.