Health & Safety Documents

Mandatory Food Production Health & Safety Documents for Review Before Working at Durham University.

01 DU Food Production Agency Worker Safety Induction Process v1.2 (0.2MB)

02 Durham University Catering Agency Worker Safety Induction PowerPoint V1.3 October 2025 (251.6 KB)

03 Durham University Food Allergens Policy V1.5 March 2025 (193.2 KB)

04 Durham University Food Allergen Training October 2025 (16.0 MB)

05 Durham University Food Production Agency Workers Bite Sized Safety Sheets (Safe Systems of Work) October 2025 (4.8 MB)

06 Durham University Food Production Agency Workers Safety Induction Checklist V1.4 October 2025 (232.3 KB)

HACCP How to Cards 

01 Take Temperature of Hot Food (0.4MB)

02 Clean the Kitchen (0.7MB)

03 Pest Control (0.5MB)

04 Waste Control Procedures (1.7MB)

05 Effective Stock Control Rotation (0.4MB)

06 Use of Team Members Facilities & Personal Appearance (0.4MB)

07 Use of Protective Clothing (0.8MB)

08 Correct Hand Washing (0.4MB)

09 Correct Personal Habits (0.5MB)

10 Act During Sickness & Illness (0.4MB)

11 Complete Food Safety Record Book (0.4MB)

12 Use Food Date Labels Correctly (0.5MB)

13 Use a HACCP System (0.5MB)

14 Prevent Physical Contamination (0.4MB)

15 Cleaning & Maintaining an Ice Machine (0.4MB)

16 Food Allergen labelling (0.2MB)

17 Address a Product Recall (0.4MB)

18 Address Food Poisoning Complaints (0.4MB)

19 Design is Fit for Purpose (0.6MB)

20 Reduce Acrylamide (0.4MB)

HACCP Rule Cards

Specialist Process 1 Barbeque (0.1MB)

Specialist Process 2 - Sous Vide (0.2MB)

Specialist Process 3 - Sushi (0.2MB)

Specialist Process 4 - Foods served raw or lightly cooked (0.4MB)

Specialist Process 5 - Allergen Control and labelling (0.4MB)

Specialist Process 6 Allergen control - labelling requirements pre-packed for direct sale (1MB)

Step 01 - Purchase (0.4MB)

Step 02 - Food Delivery (0.5MB)

Step 03 - Dry storage (0.5MB)

Step 05 - Frozen Storage (1.2MB)

Step 06 - Slicing raw foods (0.5MB)

Step 07 - Preparation of raw protein food (0.3MB)

Step 08 - Thawing (0.4MB)

Step 09 - Vacuum packing raw food (0.5MB)

Step 11, 20, 21 - Cooking Reheating Flash BBQ (0.3MB)

Step 12 - Cooling & blast chilling (0.7MB)

Step 13 – Batch Preparation & freezing High Risk & Vegetarian (0.9MB)

Step 14 - Slicing ready to eat food (0.6MB)

Step 15 - Further Preparation of High-Risk or Ready-to-Eat Food (0.6MB)

Step 16 - Vacuum packing ready to eat & high risk food (0.4MB)

Step 18 - Transport of hot food (0.6MB)

Step 19- Transport of cold food (0.6MB)

Step 22 - Hot holding - Hot display (0.7MB)

Step 23 - Chilled on display (0.4MB)

Step 24 - Ambient Display of chilled ready to eat food (0.6MB)

Step 25 - Serving food (0.6MB)