Hi Robert,
I'm not sure on the specifics of school children, but with my non-museum hat on I have just had to ensure a kitchen and the equipment is up to health and safety standards and follows food hygiene regulations, as I've just launched a project to feed the homeless. I didn't need to fit out the kitchen - just upgrade it so I don't have the specific on fit out issues. However, to ensure the kitchen was up to the expected standard I got in contact with my local authority food safety team who advised on the basic specifications for the type of activity that I was undertaking. Their team involved the Environmental Health Officers (EHOs) who inspect schools so I am sure they will be able to give you great guidance.
I'm not sure if you've already looked into this - but if you are planning to cook food with children by law you will need a health and policy, risk assessment, the correct signage in the kitchen which notifies people of their responsibilities when handling food, the correct equipment to monitor and record food, fridge and freezer temperatures, and also the person leading sessions will need to have passed their Food Hygiene Certificate. Details of health and safety policies, risk assessment and signage can be found on the Health and Safety Executive's website: http://www.hse.gov.uk/ Your local authority will be able to tell you how to register your museum as a food business (I needed to register the site to be an approved premises for food handling) and will also run the Food Hygiene Certificate training. You can request a copy of the Safer Food Better Business Handbook from the Food Standards Agency (http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/) which has guidance on food hygiene matters and is something that you fill in. At some point over the next few months the EHOs will swoop in wanting to inspect the premises and look at the procedures that we've put in place plus written down in this handbook, along with our food hygiene record keeping.
If it helps I can send you the copies of the health and safety policy that I've written in relation to the kitchen and food handling, plus the risk assessment and list of signage that I sorted out. I've also got some training resources that I developed as I've just trained up a team of 17 volunteers to lead and deliver the project.
Best wishes - Heather,
Heather Hollins,
Project Manager.
Christ the King Community Centre.
________________________________________
From: List for discussion of issues in museum education in the UK. [[log in to unmask]] On Behalf Of Robert Chester [[log in to unmask]]
Sent: 23 November 2011 16:04
To: [log in to unmask]
Subject: Kitchen Regualtions
Hello,
Does anybody know what sort of regulations might govern the fitting out of a kitchen in a museum that is intended for the use of school children?
Robert
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