Food SafeTY POLICY

Purpose

Rotherhithe Community Kitchen & Food Hub (RCK) is committed to ensuring that all food is handled, stored and distributed safely, responsibly and with care. This policy sets out the basic standards we follow to protect the health and wellbeing of our community, volunteers and partners.

Food Safety Principles

All volunteers must follow basic hygiene practices. Hands must be washed regularly before handling food. Clean gloves will be used where appropriate. Food will be handled on clean and suitable surfaces. Any unwell volunteers will be advised not to handle food.

Food Storage

All food will be checked on arrival for quality and expiry dates. Chilled and frozen items will be handled appropriately where possible. Perishable food will be prioritised for quick distribution. Food will be stored in clean and organised spaces.

Temperature Control

Chilled food will be kept as cool as possible (ideally below 5°C where facilities allow). Frozen food will remain frozen until distribution where possible. Hot food (if prepared) will be kept hot (above 63°C) or distributed promptly. Where full temperature control is not possible, food will be distributed quickly to minimise risk.

Food Donations

Only safe and suitable food will be accepted. Items past their “use-by” date will not be distributed. 'Best before' items may be distributed if still safe and of good quality. Damaged or unsafe food will be removed and disposed of appropriately.

Preparation & Distribution

Food will be handled in clean, organised spaces. Cross contamination will be avoided (e.g. separating raw and ready-to-eat foods). Volunteers will be briefed on safe handling practices. Food will be distributed in a timely and respectful manner.

Allergen Awareness

RCK will make reasonable efforts to identify common allergens in prepared or distributed food. Volunteers will be made aware of major allergens (e.g. nuts, dairy, gluten). Clear guidance will be given that individuals should check food suitability before consumption.

Food Traceability

Basic records will be kept of where food donations are received from. This allows any concerns about food safety to be traced back where possible

Food Waste & Disposal

Any unsafe, spoiled or contaminated food will be safely disposed of. RCK will aim to minimise food waste wherever possible by redistributing surplus food responsibly.

Volunteer Awareness & Training

Volunteers will receive basic guidance on food safety and hygiene. RCK will encourage volunteers to complete basic food hygiene training where possible. Any concerns about food safety should be reported immediately.

Continuous Improvement

RCK is committed to improving its food safety practices over time. We will seek guidance from partners and relevant organisations where needed. We aim to strengthen our processes as the project continues to grow.

COMMITMENT

RCK is committed to handling food with care, respect and responsibility, ensuring the safety and wellbeing of everyone we support.

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